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 (allrecipes.com)  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.  http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=118332&origin=detail&&Servings=8
  • 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. 

1 Comment

Filed under Delicious Tidbits

One response to “WEEKLY HARVEST, FEB. 20, 2011

  1. yes!! we are absolutely coming back to try some dinner soon, & we can’t wait to see the spring menu. we are just so tickled you checked out our blog and were kind enough to put us on yours. you’ve quickly become one of our favorite restaurants– thanks for being so veg-conscious and creative. congrats on the grand opening of the grocery today! it’s absolutely beautiful. we’ll see you soon–

    lois & clark

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