What's New This Week!
Good Morning Everyone!
We're so excited to be bringing you a sweet selection of organic teas and tisanes from serendipiTea , a company and store in Manhasset, NY that's been around almost as long as we have and has been supporting environmental stewardship from the start. We really love their tea and their mission and think you're going to feel the same way. We put together a knock-out variety of organic black and green teas as well organic tisanes. Check them out in "To Drink" under "Tea".
This week Betty's Grab Bag is growing...for real! We have two of our favorite variety of heirloom tomato plants ; Brandywine and Virginia Sweets. Big, juicy and just what your garden needs, even if it's a big pot on a sunny balcony! We also have Sweet Bay Laurel plants so you can grow your own bay leaves. There are a couple other items in the grab bag that are new this week...but we want those of you who like surprises to go check them out!
Highlights from last week's blog in case you missed it: Recipes for Roasted Asparagus and Garlic Soup with Toasted Sunflower Seeds, a quickie lunch; roasted veggies wrap with hummus, a super easy Asparagus and Feta Fritatta, a bright fresh Barley Salad with Radishes, Asparagus, Tarragon and Mint, a beautiful and so, so delicious Strawberry and Rhubarb pie and finally a kale recipe that might just replace Brad Pitt in your dreams!
Here's a recipe to start off this week's list for Momfuku's Ginger Scallion Sauce . It's highly addictive and will be extra delicious with the local red and white scallions or the spring garlic! If there is one recipe to try first from the Momofuku cookbook, I would say it would be this one. Once you've got a batch of this (and you may want to double it), you can plop it on just about anything else you make in the cookbook...or out of the cookbook, and it would add the punch of flavor that will elevate say a piece of grilled meat or pan seared tofu, to greatness. It is a "mother sauce" at both Momofuku and Noodle Bar (two of David Chang's NYC eateries) where it is stirred into hot noodles, as a topping for a runny fried egg on rice, on grilled meats etc...
2 1/2 cups thinly sliced scallions (greens and whites: from 1 to 2 large bunches)
1/2 cup finely minced peeled fresh ginger
1/4 cup grapeseed or other neutral oil
1 1/2 teaspoons usukuchi (light soy sauce)
3/4 teaspoon sherry vinegar (as I went to grab mine, it came barreling out of the cabinet and broke sending tiny shards of glass and vinegar everywhere, so I used white wine vinegar and it was fine).
3/4 teaspoon kosher salt , or more to taste
|Mixed List||Organic List|
|Kohlrabi NJ||Spring Lettuce Mix PA|
|Boston Lettuce VA||Scallions (Red and/or White) PA|
|Green Beans Fl||White Button Mushrooms PA|
|Leeks VA||Green Beans FL|
|Zucchini Fl||Cauliflower CA|
|Red Potatoes FL||Avocados CA|
|Red Chard NJ||Green Kale PA/GA|
|Granny Smith Apples||Mineola Tangelos FL|
|Navel Oranges FL||Valencia Oranges FL|
|Ruby Red Grapefruit FL||Ruby Red Grapefruit FL|
|Mangos S.A.||Mangos S.A.|
|Bananas S.A.||Bananas S.A.|
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