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Farmer Picks
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November 20th - 21st deliveries
$20 Farmers Pick
Apples (4-5)
Mixed Roots (2 pounds)
Acorn Squash (1)
Collard Greens (bunch)
Shiitake Mushrooms (pint) $30 Farmers Pick
everything in the $20 box plus:
Kale (bunch)
Potatoes (1.5 pounds)
Another Lettuce $40 Farmers Pick
everything in the $30 box plus:
Another order Apples
Arugula (1/2 pound)
Popcorn (2 ears)
(Farmer Pick contents may change before delivery due to unexpected events.)
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Weekly Recipes
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It's Soup Season so our Recipes this Week are for our Veggie Soup & Salad Box, a satisfying meal!
Cream of Kale Soup
w/ Cornbread & Salad  The addition of the Asian Turnips to the soup gives a little body and another level of sweetness!
To prepare soup:
1. Wash, trim and chop 1.5 pounds Kale (leaves and stems) and 1/2 pound White Asian Turnips.
2. Saute Kale and Turnips in a large soup pot with 2 Tablespoons Olive Oil and 1 chopped Onion, season with salt and pepper.
3. Add 3 cups Vegetable or Chicken Broth, 2 cloves minced Garlic and simmer for 30 minutes.
4. Puree soup with an immersion blender or in a food processor until smooth.
5. Before serving add 1 cup Milk or Cream, check for seasoning and adjust salt and pepper if necessary.
Cornbread
Preheat oven to 400 degrees.
Mix together:
1 cup Cornmeal
1 cup All-Purpose Flour
4 tsp Baking Powder
1/8 cup Sugar
pinch of salt
In another bowl blend together 1 cup Milk (or Buttermilk) 1/2 cup light Olive Oil or Vegetable Oil and two Eggs. Mix wet and dry ingredients, pour into a heated oiled cast iron skillet or buttered baking dish. Bake for 20 minutes or until toothpick inserted in center comes out clean.
Fall Salad Wash, trim and tear or chop Lettuce, place on serving plates. Wash, trim and slice Apples and 1/2 pound White Asian Turnips. Arrange on top of Lettuce, drizzle with your favorite Salad Dressing or just Oil and Vinegar.
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