October 9, 2015
Week 20
Here are some of the items you may be
receiving in your delivery this week:
Red Curly Kale, Acorn Squash, Leek,
Peppermint Swiss Chard, Heirloom Tomatoes, Celery, Culinary Sage
Happy Thanksgiving!
I hope all of you have a fantastic
holiday filled with laughter and great food.
Try this week’s sage with the Turkey,
here is my favorite way of preparing it for the oven:
The acorn squash is super easy. Cut
in half, place cut side down in a baking dish and add some water to the pan.
Bake at 350 until softened. The boys and I like ours with salt and a little
butter.
Kale makes a great side dish. We
usually keep it really simple but for a little extra flavour:
Rip the kale leaves off the stems and
roughly chop. Set aside.
Sauté a couple cloves of finely
sliced garlic cloves over medium heat with a splash of olive oil. Once the
garlic is fragrant (happens quite fast) add ½ cup vegetable stock or water and
the chopped kale. Toss to combine and cover, cooking for about 5 minutes.
Remove cover and stir occasionally until all the liquid is evaporated. Season
with salt and pepper to taste. Try adding a couple tablespoons of red wine
vinegar.
As always if you have any questions
please feel free to contact me.
Your Farmer,
Amber
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