December 6th produce

Good morning everyone! The produce is ready and in the garage because it’s so cold outside. Please ring the side door and I will open the garage for you. You can also call me at 216-401-9129 if no one answers the door. Today’s seconds are mango, cucumbers and potatoes.

Below is the list of who is signed up for Dec 20 and Dec 27. It looks like I will for sure do Dec 27th. I am willing to do Dec 20th but we will not have as much variety because of the small amount of people in the group that week. If that doesn’t work for you and you’re signed up for Dec 20th,l let me know and I will cancel Dec. 20th. If I am in error and your name does or does not belong under either of these 2 dates, please let me know by tomorrow. Thanks so much.

Dec. 20
Barr
Dubow
Geis
Gullo
O’Neil
Ruvio
Slain
Wachter
Zimmerman

Dec. 27
Dubow
Fox
Geis
Golub
Greene
Holloway
Malone
O’Neil
Reback
Silverstein
Slain
Sterling
Uher
Wachter
Zimmerman

I’ve been including kale because it is such an awesome vegetable. Here is an excerpt from the Whole Food’s website.

"Kale is a nutritional standout in three basic areas: (1) antioxidant and anti-inflammatory nutrients, (2) much-needed macronutrients (in which the average U.S. adult is currently deficient), and (3) cancer-preventive nutrients called glucosinolates."

For more information check out this website. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=38

Also, here’s another idea of what to do with your kale.

Wilted Kale and Roasted-Potato Winter Salad

Gourmet | December 2008

by Gina Marie Miraglia Eriquez

user rating

93% would make it again

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user rating:
Wilted Kale and Roasted-Potato Winter Salad4 forks3.79310354

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at a glance

main ingredientsParmesan, Kale, Potato

typeVegetable

dietary considerationsVegetarian

appears in this menuMostly Savory and a Little Sweet

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yield: Makes 4 (main course) or 6 (side dish) servings

active time: 20 min

total time: 45 min

Lemon-tahini dressing unexpectedly emboldens kale and cheesy potatoes with its creaminess and tart richness. We went back for seconds and thirds.

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ingredients

  • 2 pounds Yukon Gold potatoes, cut into 1-inch pieces
  • 1/3 cup olive oil
  • 4 garlic cloves (3 thinly sliced and 1 minced)
  • 1/3 cup grated Parmigiano-Reggiano
  • 1/4 cup well-stirred tahini
  • 2 tablespoons water
  • 3 tablespoons fresh lemon juice
  • 3/4 pounds kale, stems and center ribs discarded and leaves very thinly sliced crosswise
  • Accompaniment: lemon wedges

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preparation

Preheat oven to 450°F with rack in upper third.

Toss potatoes with oil and 1/2 teaspoon each of salt and pepper in a large 4-sided sheet pan, then spread evenly. Roast, stirring once, 10 minutes. Stir in sliced garlic and roast 10 minutes more. Sprinkle with cheese and roast until cheese is melted and golden in spots, about 5 minutes.

Meanwhile, purée tahini, water, lemon juice, minced garlic, and 1/2 teaspoon salt in a blender until smooth, about 1 minute. (Add a bit of water if sauce is too thick.)

Toss kale with hot potatoes and any garlic and oil remaining in pan, then toss with tahini sauce and salt and pepper to taste.

Read More http://www.epicurious.com/recipes/food/views/Wilted-Kale-and-Roasted-Potato-Winter-Salad-350884#ixzz17L9SG1h3

Enjoy and stay warm!

Toby

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