608 COMMUNITY SUPPORTED KITCHEN
local organic meals delivered since 2007

NOTE: THERE ARE 3 BAGS OF GREENS WITH THIS WEEKS DELIVERY- KALE, ESCAROLE, AND SALAD. BE SURE TO IDENTIFY THEM CORRECTLY. Escarole Soup and Sauteed Kale with Chick Peas Heat the soup to just a simmer. Simmer 1-2 minutes. Heat a little oil in a saute pan oven medium. When hot add the escarole leaves. Toss and season lightly with salt. Toss again and cook until wilted. Transfer the wilted leaves to serving bowls for the soup. Ladle the hot soup onto them and serve. Rehe

Panzanella: Bread Salad w. Chick Peas in Lemon Poppyseed Dressing, Roasted Baby Turnips w. Oil Cured Tomatoes, and Escarole Heat a little oil over medium in a sauté pan. Carefully toast the croutons on each side Be careful to not burn them! Arrange the toasted crutons on a large serving platter. Re-oil and heat the pan. Add the escarole & carrot mix and sauté VERY briefly - just wilting the edges. The leaves will mostly stay raw. Add them to the crutons. Work in batches w

Vegetable Fried Rice and Soft Tofu w. Garlic-Chili Sauce Heat a little oil in a large sauté pan. When smoking hot, add the vegetables. Stir and fry (but don't toss). Add a little salt, and stir again. Use a lid to speed things and maybe a tiny splash of water. When lightly browned in spots, bright, and just softened, transfer to a serving plate and reserve. Large shares should work in batches - don't crowd the pan. Microwave the rice in the jar briefly just to get the chill o