Welcome Back Amigos!
This week’s box, as promised, is a bit extra to make up for last week. Thanks for hanging in there with us!
Also, this was the first week the website worked for orders. I apologize to anyone who had trouble paying online, that should be resolved now. If you’re enjoying this food, please spread the word.
Reminder: we will have a photo contest this week for any recipes made with the ingredients (mostly) from this box. Winner will get $50 credit towards next week’s box. Email submissions to email@example.com
Recipe Ideas this week-
If you’ve driven by the bay this week you’ve seen all the boats out fishing for squid. We got some, and cleaned it for you. Squid is good lots of ways, you can sautee it or dust it in flour or cornmeal and pan fry it. I plan to dust it in flour, along with some of the fennel and lemon rind and fry it all up as an Italian style fritto misto! I also thought it would be good sauteed with garlic and tomatoes as a pasta sauce.
We’ve been getting green garlic often over the last few month. As you can see, the garlic is getting larger but it’s still tender and delicious right now and can be used anywhere you would use garlic.
Sprouted lentils. This is the healthiest and freshest way to eat lentils! They work great as a soup. I would sweat some onion, add some baby carrots, make some chicken stock from the leftover chicken carcass, then cook the lentils in there with some cumin and tumuric and tomatoes. They are also good slightly cooked (but still a little crunchy) in a salad.
Mesclun Salad Mix – I love this salad mix, it’s delicate and flavorful! I like it lightly tossed with olive oil and lemon juice and a sprinkle of salt. I would serve it mixed up like that on its own, or on top of avocado toast in the morning…or to garnish grilled meat.
Beets – red beets are great roasted in the oven until tender. Most people forget that the beet tops are equally good. I like them sauteed just like a chard or kale, then drizzled with a little lemon juice or apple cider vinegar.
The Pig Wizard Sausage this week is a bratwurst style. Great on the BBQ with the nice weather.
The Cheese Shop picked a unique cheese for us this week. I’ve never tried it but sounds interesting with chicory and coffee in it…I think it might be great for continental breakfast with a cup of coffee but thats just a guess…let me know what you think. The second cheese is a raw milk Monterey Jack from Schoch dairy. A family favorite.
This week we got the first of the season early girl tomatoes from Borba. These tomatoes are the mark of the start of the season and heirlooms will follow soon. Enjoy them especially in a sauce or cooked as they can be a little more tart this time of year.
Ruby grapefruit is great on its own, in a cocktail, or sliced into a salad with the mesclun mix…Or, just sliced grapefruit and fennel makes a nice summer salad too!!
As Always, don’t hesitate to reach out for any further ideas, or if you don’t know what something is. We’re here to help.