We hope everyone has a wonderful Independence Day and want to remind Sunday pickup members at Brookline and Lunenburg that there will be no pickup on the 4th. You’ll all see an extra week at the end of the season! … Continue reading
I just want to remind you all to try to read through the letters (or the blog) because questions you may have will often be answered – so please try to give them the once over in order to save yourself and me unnecessary frustration. There are handy tidbits in the side-bar too.
Sometimes we like to give you a lot of something, like squash or cukes because we have them and it’s fun. Should you ever feel overrun, just look at it as an opportunity to share with your friends or make something and freeze it.
You should, hopefully, be able to enjoy new lettuce every week…but once and a while we have a gap in production. A member sent me a link last week to a site about how to store various vegetables called Garden Guides I thought it was a pretty comprehensive list, though at first glance, it is really for “fresh food snobs” like us. I notice they say a cucumber will keep for a week in the fridge (which is true and when it is best), but the cukes you see in the store are already at least a week old…so, they’ll really “keep” quite a bit longer (wink). I’d be delighted if you all want to post this type of info on the new blog..I think this is helpful info for all who are interested. Thanks! Continue reading
from The Culinary Institute of America Vegetables I wasn’t sure on the status of chard this week, but when you get a chance, this is lovely… 2 T olive oil 1/4 cup prosciutto 1/4 cup minced onion 1 T minced … Continue reading
If you haven’t done this, try it. The whole bunch of kale will disappear fast! Spray/spread a baking tray with oil. Spread kale (cut into 2” pieces) over, toss around in the oil or spray with more and bake at … Continue reading
The original recipe calls for 12 cups lettuce, so that would be a great option too! Recipe here: Glazed Baby Beet and Carrot Salad with Cumin Dressing, Food and Wine July 2010 OK, so right away I didn’t have any … Continue reading
~from member Marie 4 cups torn frisée or other strong-tasting greens, washed and dried 2 tablespoons extra virgin olive oil About 1/2 pound good slab bacon or pancetta, cut into 1/2-inch cubes 1 shallot, chopped, or 1 tablespoon chopped red … Continue reading
We had a great week last week with only a few missed/missing people. I just want to remind you all to try to read through the letters because questions you may have will often be answered in the letters – … Continue reading