Due to an unavoidable discrepancy at LU, the drop location has had to change from the Lot 5 administration lot, to Lot R3 (Click Here for a map).
It is off Oliver rd, turn on University Drive North, and the parking lot R3 is on your right.
It is next to the MV building, and close to the MS building.
Bread Ingredients
Also, we had a question regarding the ingredients in the bread made by Both Hands Bread. The bread itself is always dairy free, however an exact list of ingredients could be obtained by calling Derek at: 473-4599.
Just a quick reminder: we had a few questions regarding obtaining your weekly share if you are unable to pick up on Wednesday evenings. Our advice to this is to try your best to find a friend or family member to pick up for you, otherwise we take the leftover items to a local shelter on our way back home. The food will always go to good use!
RECIPIES!
Here is a few Joi Choi recipes....
Crunchy Joi Choi Slaw
2 Tbsp Apple Cider Vinegar
1 tsp dark sesame oil
1/2 tsp sugar
1/2 tsp Dijon Mustard
salt to taste
Very thinly sliced Joi Choi
1 carrot, shredded
1/2 scallion, thinly sliced
Mix all together, serve.
http://www.freshlink.org/JoiChoiRecipe.html
Here is a Kale Recipe...
We have always cooked it as a side for supper as follows:
Bunch of Kale
1-2 tsp olive oil
1 clove garlic
1 shallot (you can use finely chopped regular onion)
Salt and freshly ground pepper to taste.
First, sautee the garlic and shallot in olive oil. Then, add the Kale, Sautee just until sweated not until mushy. Add salt and pepper to taste!
If you have a great recipe you'd like to share, just post a comment!
5 comments:
Just visited your blog site for the first time and will be back soon to read more about your farm and to see the pictures. Thanks for including recipes--a great idea. We are enjoying our first share from your farm and look forward to more in the coming weeks.
B. Heath
I tried this recipe for kale today and really enjoyed it. You have to be a fan of east indian type flavours. I halved the recipe and used both kale and spinach from our basket. What a wonderful idea to post recipes, April! Last year I tried veggies that I had barely heard of, let alone tried, and really expanded my cookbook. Thanks so much, you guys, I get so excited waiting to see what's in the basket each week. .....I've got to get a life. Sharon
Curried Potato Kale Galette
This makes a lovely vegetarian main course or a flavourful side dish.
Servings: 6
Ingredients:
1 tbsp vegetable oil 15 mL
1 onion, finely diced 1
2 cloves garlic, minced 2
1 tbsp minced gingerroot 15 mL
1 tsp each ground cumin 5 mL and garam masala
1/2 tsp turmeric 2 mL
1/2 tsp salt 2 mL
Pinch cayenne pepper pinch
8 cups chopped kale 2 L (about 1 bunch)
4 potatoes (about 4 2 lb/1 kg)
1/4 cup butter, melted 50 mL ( I used Becel)
Preparation:
In 8-inch (20 cm) nonstick ovenproof skillet, heat oil over medium heat; cook onion, garlic, ginger, cumin, garam masala, turmeric, salt and cayenne pepper, stirring occasionally, for about 8 minutes or until onion is softened.
Add kale; cook, stirring occasionally, for about 5 minutes or until wilted. Transfer to bowl.
Meanwhile, peel potatoes. Using mandolin or sharp knife, cut into paper-thin slices. Spread one-third in same skillet; top with half of the kale mixture. Repeat layers once. Top with remaining potatoes, pressing to evenly distribute. Pour butter over top.
Bake in 425°F (220°C) oven for about 50 minutes or until potatoes are tender when pierced with knife. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.)
Nutritional Info: per serving: 250 cal; 5g protein;11 g fat; 5 g saturated fat; 36 g carb; 4 g fibre; 20 mg chol;
Source
Canadian Living Magazine: March 2008
My first year with the veggies... Very Fine Indeed! Thank you so much!
Karl
Thanks Everyone! And thanks for that great curried potato kale gallete recipe Sharon! We'll see you on Wednesday at the new locale.
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