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Covington Sweet Potatoes
Farm Fresh Eggs
*standard and family shares
1 lb green beans, trimmed
2 tablespoons vegetable oil
2 tablespoons fresh ginger (about 3" peeled)
2 medium sized garlic cloves, minced
Fill a medium saucepan with 2" water and fit with steamer basket over high heat. Steam beans until just tender but still crisp and bright green - approximately 3 minutes. Meanwhile, fill a large bowl with ice water. When beans are done, plunge into ice water to stop cooking, lift out immediately when cool and drain on towels.
Heat 1 tablespoon oil in wide skillet over high heat. Add the beans, ginger, garlic and cook, stirring and tossing constantly until beans are heated through and ginger and garlic are softened and aromatic. Sprinkle with salt, and serve.
3 cups shredded red or green cabbage
1 cup shredded carrots
1/2 cup chopped fresh cilantro
1/2 cup sliced green onions
1/4 cup extra virgin olive oil
Juice of one lime
1 tablespoon honey
1 garlic clove minced
1/4 teaspoon red pepper flakes, o
1/8 teaspoon salt or more to taste
In a large bowl, combine the slaw ingredients: shredded cabbage, shredded carrots, chopped cilantro, and sliced green onions.
In a small bowl or jar, whisk together the dressing ingredients: olive oil, lime juice, honey, minced garlic, red pepper flakes, and salt.
Toss the slaw and dressing together. Serve the coleslaw over tacos, on sandwiches, or serve as a side salad. It may be prepped in advance and refrigerated, or served immediately after preparation. Leftover dressing is also delicious over a salad.
BUTTERNUT SQUASH, Membrillo and Stilton Quiche
Yotam Ottolenghi | Plenty More
1 medium butternut squash, peeled and cut into 3/4" cubes (5 cups/700g)