1/2 – 3/4 pound Brussels sprouts, stems removed and shredded (about 3 cups) 3 cups mixed greens 1/2 cup dried cranberries Optional: 1/4 cup grated Parmesan cheese or 1/4 cup pumpkin seeds or squash seeds For the Dressing: 1/2 tablespoon Dijon mustard 1 tablespoon apple cider vinegar 1/2 teaspoon pure maple syrup 3 Tablespoons extra virgin olive …
Box Contents – Week 30, 2018 November 19, 2018 – November 24, 2018 Classic Harvest Boxes Full Share Half Share Personal Share Our Own Apple Cider – Sustainable Tree Ripened Granny Smith Apples – Sustainable Tree Ripened Jonagold Apples – Sustainable Jersey Fresh Cranberries Hand Picked Beets – Sustainable Freshly Harvested Brussels Sprouts – Sustainable …
3/4 c brown sugar 1/3 c butter 3 T heavy whipping cream 3/4 c pecans In a heavy saucepan combine the first three ingredients. Cook and stir over low heat until sugar is dissolved. Pour into 2 well-greased 9” pans. Sprinkle with pecans 4 large eggs 1 2/3 c sugar 1 c canola oil 2 c …
1 (4-pound) sugar baby pumpkin cut in half and seeds removed 1 tablespoon olive oil Salt Freshly ground black pepper 1/2 cup small-dice bacon (about 3 slices) 1/2 cup small-dice shallots (about 2 medium) 1/4 cup dry (fino) sherry 2 cups low-sodium chicken broth 2 cups water 1 1/2 teaspoons finely chopped fresh thyme leaves …
Box Contents – Week 29, 2018 November 13, 2018 – November 18, 2018 Classic Harvest Boxes Full Share Half Share Personal Share Our Own Apple Cider – Sustainable Tree Ripened Cameo Apples – Sustainable Tree Ripened Fuji Apples – Sustainable Greenhouse Grown Basil – Sustainable Hand Picked Beets – Sustainable Freshly Harvested Brussels Sprouts – …
2 pounds potatoes 1 medium onions 4 cloves garlic minced ¾ cup basil, fresh leaves, packed * 1 large egg yolk 2 large egg whites ½ cup Parmesan cheese 2 tablespoons olive oil, extra-virgin 1 teaspoon salt ½ teaspoon black pepper Preheat the oven to 350°F. Coat a 12-cup muffin pan with cooking spray. Peel …
1/2 lb. carrots, sliced lengthwise, then cut on diagonal 5 ounces kale, washed, thick stems removed 1 tablespoon olive oil 1/2 yellow or white onion (this would be great with a vidalia or sweet onion) 4 cloves garlic, crushed or minced Salt and (optional) parmesan cheese to taste 1. Preheat oven to 400 degrees. 2. Chop …
box contents – week 28, 2018 Nov 6, 2018 – Nov 11, 2018 Classic Harvest Boxes Full Share Half Share Personal Share Our Own Apple Cider – Sustainable Tree Ripened Granny Smith Apples – Sustainable Tree Ripened Macoun Apples – Sustainable Tree Ripened Pink Lady Apples – Sustainable Greenhouse Grown Basil – Sustainable Hand Picked …
3 cups buttermilk 1/2 tablespoon kosher salt, plus more for seasoning 1/4 tablespoon cracked pepper, plus more for seasoning 1 egg 3 cups all-purpose flour 1/2 tablespoon Creole seasoning 1/4 tablespoon garlic powder 1 quart vegetable oil 3 green tomato sliced into 3 thick slices Dredge the green tomato slices in the flour mix, then …
2 T butter 1 T Olive Oil 4 onions peeled quartered, and sliced thin Caramelize onions slowly cooking over low to medium heat in the butter and olive oil add 2 apples peeled and cubed 1-2 large potatoes peeled and cubed Pour in 1 cup of apple cider. And 3 cups of vegetable or chicken …
box contents – week 27, 2018 Oct 30, 2018 – Nov 4, 2018 Classic Harvest Boxes Full Share Half Share Personal Share Our Own Apple Cider – Sustainable Tree Ripened Cameo Apples Tree Ripened Jonaprince/Jonagold Tree Ripened Rome Apples – Sustainable Hand Picked Beans – Sustainable Hand Picked Beets – Sustainable Hand Picked Carrots – …
1 lemon wedge plus 2 Tbs. fresh lemon juice 4 green onions, white and light green portions finely chopped, trimmings reserved 3 Tbs. minced fresh dill, stems reserved 3/4 lb. boiling potatoes cut into 1-inch pieces 3/4 lb. green beans cut into 1 1/2-inch pieces 1 tsp. whole-grain Dijon mustard 3 Tbs. extra-virgin olive oil …
