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Monday
Feb072011

Red is the Color of Love

Hey everyone.  We want to wish everyone a happy Valentine's Day.

This year when you are planning out the meal for you and that special someone, consider using some of our red/pink produce.

We have Red Thumb potatoes, which are the only fingerling potatoes that are pink inside.  Perfect for special pink mashed potatoes for V-Day.  We also have red carrots and red beets.  Red side dishes for V-Day will impress all of your guests and more importantly it will taste awesome.

And for those of you that are alone this V-Day, don't worry we have you covered as well.  We also have purple/black potatoes which you can make to show how much you hate V-Day.

You're welcome.

Have a great V-Day everyone!

Thursday
Jan202011

Emily Rico Benefit Dinner

 

 

 

Sunday
Jan162011

Go Topless

 

Sunday
Jan092011

Math Never Tasted So Good

I have great news for all you brassica fans out there:  Romanesco Cauliflower is now in season at Weiser Family Farms! 

It is one of the most beautiful and mathematical vegetables out there. It tastes like a mild cauliflower in that it does not have the bitter aftertaste of white cauliflower.  It is a cool shade of lime-green, with tightly packed florets, that make mathematically perfect fractals.  These awesome green spirals of cauliflower are really delicious and will be the center piece of any meal they appear in.

Check out this recipe for Romanesco Cauliflower and Rigatoni:

Ingredients:

  • Salt and black pepper
  • 1 pound rigatoni pasta
  • 3 tablespoons butter
  • 1 large onion, chopped
  • 2 large cloves garlic, finely chopped
  • 1/2 cup dry white wine
  • 1 cup chicken or vegetable stock
  • 1 head romanesco broccoli or broccolini, cut into florets
  • 1 teaspoon grated lemon peel
  • 2 sprigs rosemary, finely chopped
  • 1/2 teaspoon crushed red pepper
  • 2/3 cup grated pecorino-romano cheese (a couple of generous handfuls), plus more to pass around the table
  • 1/2 cup chopped walnuts, toasted 

Directions:

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a couple of ladlefuls of the pasta cooking water.  While the pasta is working, in a large, heavy saucepan or Dutch oven, melt the butter over medium-high heat. Add the onion and garlic and cook until golden, 6 to 7 minutes. Stir in the wine for 1 minute, then the chicken stock. Add the broccoli, lemon peel, rosemary and crushed red pepper; season with salt and black pepper. Cover and cook for 10 minutes.  In a serving bowl, toss the pasta, reserved pasta cooking water, cooked vegetables, cheese and nuts for a minute. Season with salt and black pepper and serve, passing extra cheese at the table.

*copyright Rachel Ray

 

Monday
Dec132010

Fight Off The Winter Lethargy

There’s just something about Winter.  With the exception of Christmas shopping, everything just seems to slow to a crawl.  Getting anything done just seems to take a bit more effort.  No doubt, the cold weather, overcast skies, and shortened days are at play here.  Our plants are telling us to slow down.  Those above ground, if they can survive the freeze, are growing at a barely discernible pace.  Those below the ground, well, they may as well be bears hibernating for the winter.  As humans, we don’t have the luxury of sleeping through the season.  We must do our best to fight the urge and do what must be done.  We must squeeze in some last minute plantings, harvest our fall crops and get them to market, and finally, tighten up crop plans for the coming year.  As for those plans, you can count on us to deliver a great variety of unique and colorful crops.  Among them, multicolor potatoes, carrots, beets, and cauliflower. Oh, and let us not forget those specialty melons, those wonderfully fragrant and delicious melons.  Yum, I can almost taste them! 

Hey, look at me, not even Winter Solstice yet and I’m already pining for Summer!