Final Shiitake inoculation this weekend! We’ll be doing a late Saturday session, probably 3:30-6:30, and working all day on Sunday. Please let us know if you would like to come out on either day so we can plan accordingly.
WHAT’S IN YOUR BOX THIS WEEK:
Royal Burgundy Beans
Green or Cayenne Peppers
This week’s box has a few surprises that some people may not be familiar with:
Everyone knows what soybeans are but most people haven’t actually eaten an unprocessed soybean! Edamame is a Japanese snack food consisting of … you guessed it, soybeans. We’ve included a simple recipe for you and hope you enjoy them as much as we do!
A leek is an allium and is basically a skinnier, milder version of an onion.
Arugula is a bitter green that is a great addition to salads or sandwiches… makes a great BLT!
Hope you enjoy this week’s box!
Bryan and Katelyn
RECIPES WE THOUGHT YOU’D ENJOY:
Soybeans (still in pod)
Steam soybeans for 20 min or until slightly soft.
Lightly salt and serve.
To eat: Chew the pod slightly to release the bean (and get the salt) but don’t eat the pods!
Potato Leek Soup
• 1 cup butter
• 2 leeks, sliced
• salt and pepper to taste
• 1 quart chicken broth
• 1 tablespoon cornstarch
• 4 cups potatoes, peeled and diced
• 2 cups heavy cream
In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.