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November 20, 2006
Happy Thanksgiving session 3 week 1
Just a reminder: if you normally pickup your box on Friday you will be picking it up on Wed this week. If you pick up on the weekend then you will pick it up at the normal time. Have a great thanksgiving!
Small Shares: Carrots 1 bunch, Salad Mix 1/4 lb, Apples 2, Potatoes 1 lb, Sunchokes 1 lb, Pickled Romanos 1 jar
Medium Shares: Carrots 2 bunches, Salad Mix 1/2 lb, Apples 4, Potatoes 2 lbs, Sunchokes 1 lb, Pickled Romanos 1 jar, Cannellinis 1/2 lb
Large Shares: Carrots 2 bunches, Salad Mix 1/2 lb, Apples 6, Potatoes 3 lbs, Sunchokes 2 lbs, Pickled Romanos 1 jar, Cannellinis 1 lb
White Bean Dip
3 garlic cloves; minced
15 ounces cannellini; (white beans)
1 Tablespoon lemon juice
2 Tablespoons olive oil
3/4 teaspoon cumin
1/2 teaspoon chili powder
salt and pepper
Put all ingredients in blender. Serve with crackrs or raw vegetables.
Potato Barley Soup
1/4 cup corn or vegetable oil
1 large onion, diced
2 stalks celery, diced small
4 cloves garlic, crushed
3 quarts beef broth or chicken broth
1/2 cup pearl barley, rinsed under cold running water
2 carrots, peeled and diced
2 large Idaho potatoes, peeled and diced small
1/4 teaspoon pepper
Salt to taste
Heat the oil in a large skillet and saute the onion, celery and garlic until vegetables start to turn transparent, but not browned (about 10 minutes). Transfer to crockpot. Add broth, barley and carrots, cook on low overnight. In the morning, add diced potatoes and cook additional 8-12 hours. Makes 10 to 12 servings.
Posted by Christine at November 20, 2006 03:01 PM
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