Monthly Archives: February 2011


Here’s your list for the week!

Doublestar Farms, Bluford,

Thanks to Cordite Country blog for this lovely image!

1 bunch radishes
appx 1 1/2 lbs Sweet potatoes
2 acorn squash
Drydock Farm, Silex, MO
appx 1/2 lb carrots
non-local Organic Produce
2 bosc pears
1 head fennel
1 bunch Lacinato Kale
Farrar Out Farms, Frohna, MO
1 dozen eggs
Missouri Grass Fed Beef, Ozark Highlands area, MO
1 pkg soup bones (omnivores)
Local Harvest Cafe, St. Louis, MO
1 pan vegetarian lasagna
1 pkg tuscan white bean sauce (vegetarian option)’
Mangia Pasta, St. Louis, MO
1lb pasta
Our Garden, New Florence, MO
1/2 lb butter
Companion, St.Louis, MO
1 1/2 lb Multi-Grain round
  • For new folks and as a reminder, there is a great website (  that allows you to type in the ingredients you want to use and then it provides recipe suggestions. It is perfect for food subscriptions!  Here is a recipe I found today. With a little tweaking (ie use fresh fennel and less carrots) you have most of the ingredients.
  • If you are new to fennel, try not to be intimidated.  My favorite way to make it (and by the way I am no expert on fennel) is to roast it.  Remove top part and leave only the bulb.  Place bulb on its bottom after removing the tough portion. Quarter the fennel and toss in olive oil.  Roast for about 20 minutes on 375.  Would be wonderful with sauteed or roasted pear.  You could toss in pasta with olive oil for an easy dinner.
  • Fennel can be eaten raw. Slice very thin and toss into salads. 
  • Tuscan White Bean Sauce would be great over pasta with roasted fennel or sauteed kale on the side.
  • For a southern style meal, make some mashed sweet potatoes, steamed kale seasoned with hot pepper sauce, and cornbread for dinner.  Great on a cooler night!
  • Radishes always remind me that lots of produce is on the way. It is usually the first thing I plant even though I am the only one in my household who likes them.  I can’t resist the quick germination and rapid growth–three weeks from seed to table. Yum.  If you want to preserve your carrots and radishes, they are perfect for a quick pickle.  See blog for pickling recipe. 
  • This is probably the last winter squash we’ll have in Weekly Harvest this Winter, but you never know…..Acorn squash are great for stuffing with rice, quinoa, or eating alone with a small pat of butter and salt and pepper.  If you are craving sweetness, sprinkle a little brown sugar or maple syrup on the squash after it is done roasting in the oven or during the last few minutes of baking. 

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Weekly Harvest, February 6, 2011

Here’s the list for Weekly Harvest, Feb. 6, 2011

Here’s your list for the week:
Organic Beets
4 lemons
1lb blood oranges
2 lbs tangerines
1lb navel oranges
Patchwork Farms, Columbia, MO
1 pkg bacon
Farrar Out Farms, Prairie Grass, Old Homestead or Double Star Farm eggs
(You received eggs from one of these farms this weeks. All of these farmer’s pasture raise the chickens in moveable pens so they rotate to fresh land every day.  We had a ton of eggs delivered this week which is fantastic.  We now have about 5 farms who provide eggs to us regularly.)
1 dozen eggs
Local Harvest Cafe, St. Louis,MO
1 pkg arugula pesto
1 container Vegan Mac-N-Cheese (vegetarians)
Mangia Pasta, St. Louis, MO
1 pkg Porcini taglatelle
Uncle Joe’s BBQ Sauce, Palos Heights, IL
1 bottle BBQ Sauce
Companion Bakery, St. Louis, MO
1lb loaf Brioche
Between the Apiary, Dongola, IL
1lb honey
It’s almost Valentine’s so let the decadence begin….
Great way to use all the peels from your citrus
Ancient Roman Cheesecake–This looked really interesting.  I haven’t ever made it, but looks good.
By now, you have probably realized that I love breakfast. This recipe is one crazy idea that I will definitely try–it could easily be your only meal for the day.  Use the brioche for a very decadent treat.
The arugula pesto can obviously be paired with the Porcini Tagletelle.  It would also be great mixed into scrambled eggs, as a filling for an omelet, as a sandwich or wrap spread, mixed with cream cheese, as a pizza sauce, or even mixed with grains (quinoa, rice, or even wheat berries) and tossed with sautéed vegetables. 
And lastly, the BBQ sauce would be great to use for baked beans, on burgers, and even in place of ketchup.

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