This week's delivery included:
- Salad Mix
- Sweet Potatoes
- Head Lettuce
- Collard Greens
- Purple Top Turnips
My sincerest apologies for not posting the last two weeks. Between Thanksgiving and Dickens Downtown, finding a few minutes to sit at my desk and think and type has been extremely difficult.
Salad Mix. Head Lettuce. We used these to garnish our chicken salad sandwiches. It has been a real treat getting a delivery on Thursday afternoons, just in time for our Friday lunch special. Next week it will be back to Sam's Club for sandwich lettuce.
Collard Greens. Kolhrabi. Turnip Greens. These were slice thin, along with last week's carrots and kale, to make a batch of Asian Slaw Salad. We added cabbage and cilantro from the Farmer's Market. The dressing was made with a variety of goodies from Mr. Chen's Market on 15th Street (sesame oil, rice vinegar, ginger, citrus marinade). Asian Slaw Salads are a regular lunch item at the bakery over the winter months, and we'll be on the lookout for fresh and tasty ingredients at the Farmer's Market.
Sweet Potatoes. Rutabaga. Cauliflower. These are the new snack bread veggies. We'll add some bok choy, winter squash, and rainbow chard from the Farmer's Market, plus whatever other veggies look suitable. So far, the only veggies that haven't worked in the snack bread are turnips and broccoli.
Which leaves the turnips. We'll probably roast them in the oven and add them to bureks (middle European style stuffed pastries).
Highlights from the past two weeks... In addition to the "usual suspects" of lettuce, broccoli, and sweet potatoes, we've received:
The carrots, when not eaten as snacks, go into Asian Slaw Salad. The kale makes a regular appearance in our pizzas. Beets are used to make snack bread. And dill is a main ingredient in our bureks, along with other green veggies and fresh feta cheese.
See you at the bakery!