and now, to the box.

We are still in that in between stage of all local and not enough variety to make the complete switch over yet but, we have a delicious range as you will see.

We will also have available scrumptoius, straight from Red Jacket Orchards, Fuji Apple Juice and Apricot Nectar. 

bananas
carrots
cilantro PA
Escarole PA
Brocolli PA
Baby Salad Chef Blend LI, NY
Asparagus NY
Fuji Apples NY
Rhubarb NY
Tomatoes on the Vine NY
Crispin Apples NY
Russett Potatoes
Plums Red
Golden Pineapple
Strawberries CA

RECIPES

Mixed Greens Salad with White Beans

ingredients

3 tablespoons olive oil
2 tablespoons fresh lemon juice
1/4 tsp pepper flakes (will make it spicy)
6oz salad greens
1 (15-ounce) can cannellini (white kidney beans), drained, rinsed
1/2 cup Kalamata olives, pitted, halved
1/4 cup toasted pepitas (pumpkin seeds) or pine nuts
Optional shaved parmesan to finish or cubes of feta for a different taste

I also add an orange peeled and cubed

preparation

Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper. Toss salad mix, cannellini, and olives in large bowl. Pour dressing over; toss. Divide salad among plates. Sprinkle with pepitas or pine nuts and serve.


ESCAROLE & TOMATO with just enough garlic!

1 garlic clove, minced
2 c. chopped escarole
1 med. tomato, peeled, seeded & chopped (I would just chop it)
Dash each of salt & pepper

Heat medium saucepan lightly greased with olive oil. Add garlic and saute, being carefully not to brown. Add escarole, tomato, salt and pepper. Cover and simmer approximately 15 minutes or until escarole is just tender.

Outrageous recipe for rhubarb and custard icecream complete with homemade cones! (conversions are approximated and proportioned). You can get vegetarian gelatin or kosher gelatin at wholefoods.

Ice-cream cones
By Tristan Welch

Ingredients

5oz confectioners sugar
2oz unsalted butter (at room temperature)
4.7fl oz egg whites
6oz plain flour
1 teaspoon cornflour
3-4 tablespoons sesame or poppy seeds

Method

Place the confectioner's sugar into a food processor with the butter. Beat the mix until pale in color and light in texture.

Add the egg whites gradually, beating the mixture until smooth . Then combine the flour and cornflour, folding until the mixture is smooth.

Use a palette knife to spread the mix thinly into 8cm circles on a baking tray lined with slightly greased baking paper. Sprinkle with the seeds (optional).

Bake in an oven preheated to 170°C 335F for four or five minutes until slightly brown.

Remove immediately from the tray using a palette knife and shape using a cone mould, or curl. Leave to cool

Rhubarb ice cream

Ingredients

Makes 16oz

4oz thinly sliced rhubarb
4 water
1.25 fl oz grenadine
8oz heavy or whipping Cream
3 Egg yolks
3oz Sugar
2 leaves (6g) Gelatin

Method

Make a puree by microwaving the rhubarb, water and grenadine in a covered bowl for three-and-a-half minutes on high. When cooked, blend until smooth.

Bring the cream to simmer, add the puree and bring the mixture back to the boil.

Beat the egg yolks and sugar. Soak the gelatine in very cold water.

Gradually pour the rhubarb and cream infusion on the egg yolks, stirring as you go, until well mixed.

Remove the gelatine from the water, wring out well and add this to the mixture.

Place the ice cream mix back on to a stove and mix constantly but do not boil. Stop cooking when the mix coats the back of a spoon.

Pour the mixture into ice cube moulds and freeze. Shortly before serving, place cubes in a food mixer and blend until creamy.

Custard ice cream
Makes 16oz

Ingredients
 

8 fl oz whole Milk
8 fl oz any Cream
1 vanilla pod
½ nutmeg
3 Egg yolks
3 oz Sugar
2 leafs (6g) Gelatin

Method:
1. Make an infusion by bringing the milk, cream, nutmeg and vanilla to the simmer. Cover with cling film and leave for 20 minutes.
2. Beat the egg yolks and sugar. Soak the gelatine in very cold water.
3. Bring the milk and cream infusion back to the simmer and pour gradually on the egg yolks, stirring as you go until well mixed
4. As steps 4-7 above.



5. Scoop the rhubarb and custard ice creams into cones or bowls or pipe them together to create a “Mr Whippy” effect.




To substitue your own flavours use the custard recipe as a base, replacing the vanilla, nutmeg with any spices or flavours you fancy. Or use the rhubarb recipe as a templtae for fruit ice creams.




Recipes by Tristan Welch