« Session 2 Week 4 | Main | Session 3 week 2 »
November 16, 2007
Session 3 Week 1
Happy Thanksgiving everybody! We had several request to get the email out early so everyone could plan for Thanksgiving so here it is.
Small:1/2 lb Salad Mix, 1 Bn Carrots, 1 Butternut Squash, 1/2 lb Brussel Sprouts, 1 Bn Thyme, 1 Celeriac, 2 Concorde Pears, 1 lb Potatoes
Medium: 3/4 lb Salad Mix, 1/2 lb Spinach, 2 Bn Carrots, 1 Butternut Squash, 3/4 lb Brussel Sprouts, 1 Bn Rosemary, 1 Celeriac, 4 Concorde Pears, 2 lb Potatoes, 1 Bn Winter Bor Kale
Large: 3/4 lb Salad mix, 1/2 lb Spinach, 3 Bn Carrots, 2 Butternut Squash, 3/4 lb Brussel sprouts, 1 Bn Rosemary, 1 Celeriac, 6 Concorde Pears, 3 lb Potatoes, 2 Bn Parsnips, 1 Bn Red Chard
Celeriac Thins
Ingredients
10 oz Celeriac peeled
Oil for deep-frying
Sea salt
Fresh coriander
Instructions
Cut the celeriac into 1/4inch (5mm) chips.
Pat dry and deep fry for 2 minutes, then remove from oil.
When you wish to serve, fry off once again for 1 minute then quickly turn out on to kitchen paper, and sprinkle generously with sea salt and freshly chopped coriander. Serve immediately.
Carrot Cream Soup
1 lb Carrots, peeled
1 Onion ; chopped
1 tb Oil plus
3 tb Water
6 c Water
Salt
Pepper
1/3 c Fresh parsely;chopped finely
This pureed soup is terific. If you don;t puree the mixture it also makes and excellent vegetarian soup stock. In three quart pot saute the chopped onions and carrots in the oil and water mixture for 10 minutes over medium heat. Add 6 cups water and seasonings. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Pureee in blender, return mixture to pot, and reheat before serving.
Posted by Christine at November 16, 2007 07:16 PM
Trackback Pings
TrackBack URL for this entry:
http://www.williegreensorganicfarm.com/scgi-bin/mt-tb.cgi/282