Winter 2013 Week 8 (Jan 21st)

A couple new things again this week. I have to say, that’s special for wintertime, even for David! The microgreen mix is a premium product that is usually only purchased by the high end restaurants. Enjoy them in salads, on grilled/broiled meats, or as a topping for soups (pumpkin?). The frisee is a slightly bitter green, perfect for eating raw or for quick cooking (saute, last minute addition to soup, or a fast stir fry).

Brussels sprouts
microgreen mix
Swiss chard
frisee (or maybe escarole – looks too big for frisee)
watermelon radishes
carrots
beets
parsnips
winter squash (mine was a cheese squash)
onion
shallot
fingerling potatoes

Meat: Ground beef
(I have an explanation for the beef only being ground. Apparently the meat processor is incredibly backed up. David has been on the waiting list to have his animals processed for several months, which means his variety to pull on is way down. They’re the only small, inspected processor in the area, and he’s as grumpy about it as you guys.)

Brussels sprouts, microgreens, chard, frisee
Brussels sprouts, microgreens, chard, frisee
radishes, carrots, beets, parsnip, winter squash, onion, shallot, potatoes
radishes, carrots, beets, parsnip, winter squash, onion, shallot, potatoes
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