Weekly Harvest, February 6, 2011

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

Here’s your list for the week:
 
PRODUCE
Organic Beets
4 lemons
1lb blood oranges
2 lbs tangerines
1lb navel oranges
 
PROTEIN
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
 
OTHER
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
 
RECIPES/SUGGESTIONS
It’s almost Valentine’s so let the decadence begin….
http://allrecipes.com/Recipe/Orange-Meringue-Pie-3/Detail.aspx
Great way to use all the peels from your citrus  http://allrecipes.com/Recipe/Candied-Citrus-Peel/Detail.aspx
Ancient Roman Cheesecake–This looked really interesting.  I haven’t ever made it, but looks good. http://allrecipes.com/Recipe/Ancient-Roman-Cheesecake-Savillum/Detail.aspx
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.  http://allrecipes.com/Recipe/French-Egg-and-Bacon-Sandwich/Detail.aspx
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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