608 COMMUNITY SUPPORTED KITCHEN
local organic meals delivered since 2007

Sloppy Joe on Challah Rolls w. Baked Beans and Sweet Potato Salad Do this first. Ideally 30 minutes ahead of serving time. Turn the sweet potato salad out into a dish with a rubber spatula. Add a pinch of salt - not much though. Fold the salad ingredients carefully to dress the evenly. The sweet potato is soft and some will become part of the dressing, which is desired, but do not turn the whole thing into mush by overworking it. Serve at room temp. Cut the rolls in 1/2 c

Pot au Feu w. Cates Family Farm Beef Chuck or Baby Limas & Sourdough Semolina Loaves Warm the bread. Delightful with soft butter or good olive oil and dipped into the broth. Remove the beef from atop the vegetables/ broth and tear it into large shreds, then add to a saucepan with the vegetables and broth. Bring to a simmer. Simmer about 5 minutes. A lid will speed and even out the process but be carful to not over-cook the cabbage! Japchae and Medicinal Miso Soup Heat the m

Chick Pea Fritters NOTE: You received two bags of greens this week. The bag with carrot and radish in with the greens is salad. The bag with escarole only in for sauteed greens. Chick Pea Fritters, Israeli Couscous, Sauteed Escarole Into a sauté pan, add enough oil to cover the bottom. Err on the side of a little too much oil rather than not enough - you do not want to toast these. Heat over medium heat. When the oil is hot but not smoking, add dollops of the chick pea b