Fresh This Week Tips – Feb 22, 2011

BABY BOK CHOY – As far as cabbages go, baby bok choy are pretty irresistible! STORE: Place in a plastic bag — but do not close — and refrigerate for no more than three days. PREP: There is no need to cook the stalks and leaves separately – just wash the whole and drain and cut into…

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Fresh This Week Tips 02.16.2011

COLLARD GREENS STORE: Collards store better than most greens. Wrap unwashed leaves in moist paper towels and place in sealed plastic bag. They will stay fresh for 4-5 days in the crisper drawer of the refrigerator. When ready to use wash thoroughly. PREP: Wash collard greens in several changes of cool water to remove all dirt and grit….

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Grass-fed lamb is available through Klesick Family Farm!

My friends Ken and Kathryn at Horse Drawn Produce on Lopez Island have offered to make their grass-fed lamb available to our customers! I am really excited to be able to offer this quality, locally raised product. Ken and Kathryn are excellent farmers, but even more important to me is their sincere commitment to sustainable,…

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Sautéed Broccolini

Sautéed Broccolini (Serves 6) 1 bunch broccolini, washed, and the ¼” of the ends trimmed Kosher salt 2 tablespoons unsalted butter 1/2 lemon, zested 1 teaspoon minced garlic 1 tablespoon lemon juice 1/4 teaspoon freshly ground black pepper Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and…

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Fresh This Week Tips 02.02.11

Red d’Anjou Pears – These are ready to eat now! STORE: Refrigerate ripe pears for up to 5 days. PREP: If you’re serving uncooked pears, cut them just before using; sprinkle the flesh with lemon juice to prevent browning. USE: Red D’anjous can be enjoyed like an apple, or try baking, roasting, sautéing, or poaching in…

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