From The Kitchen: June Menu
Our new June menu is out! New vegetarian dishes include the ever popular Greek Pizza made with Spinach from Red Wagon Farm and goat cheese from Haystack Mountain, Herb Tofu with delicious mushrooms from Hazel Dell Farms, flavorful Tempeh with Blueberry Chutney, Lemon Tofu with arugula from Red Wagon Farm, Cannellini Bean Pasta with homemade toasted almond and kale Pesto, and the simple but delicious Green Curry Coconut Mung Beans.
Omnivores can choose from of our "Chef of the Month" Barr Hogen and her delicious Braised Beef Brisket with dried fruit and potato latkas. In addition, the menu features our Chicken with Blueberry Chutney, Herb Chicken with Mushrooms, Tamari Basil Chicken, Cannellini Bean Pasta with Chicken and Toasted Almond and Kale Pesto, Pork Carnitas with pork shoulder from Long Family Farms, Lemon Shrimp with Arugula, and Flank Steak with Horseradish Raita. All delicious! Place your order by midnight on Tuesday for pick-up or delivery on Thursday.
In the Spotlight: Business Plan Competition Our kitchen will be closed Wednesday, June 10th because we will compete in the 8th Annual Bard Center Business Plan Competition. After several elimination rounds we are very proud and excited to have been selected as 1 of 6 companies (out of 80) to participate in the final showdown. If you'd like to see us battle for over $100,000 in prizes (cash and in-kind), you can register for the event at http://thunder1.cudenver.edu/bard/business_plan_competition.htm.
Recipe Idea: Hakurei Turnips With Mizuna We picked up some Hakurei Turnips (from Oxford Gardens) and Mizuna (from Community Roots Garden) on our weekly trip to the Boulder County Farmers Market. Hakurei (Japanese) turnips are white, smooth, sweet, and absolutely delicious. These little addicting turnips are wonderful raw or cooked (if you don't eat them all before you cook 'em!). Slice the turnips thinly and eat raw with sea salt and pepper (and /or olive oil). OR - Clean, wash, and roughly chop the leafy green tops of the turnips" and add to 1/2 lb Mizuna (another Japanese Green) and slice the turnips (~1 cup) thinly (quarter or half the turnips if they are large). Bring a saute pan to medium high heat. - Add 1 1/2 tsp olive oil or toasted sesame oil
- Hakurei turnips (~ 1 cup)
- the greens (hakurei turnip tops and 1/2 lb of mizuna)
- 1 1/2 Tbsp lemon juice or mirin (Japanese cooking wine)
- 1 1/2 Tbsp Tamari (soy sauce)
- pinch of sea salt
- pinch of black pepper
- 2 Tbsp toasted sliced almonds
- Cook and stir until greens are wilted (~3-4 minutes)
Serves 3-4. Enjoy! Last Words
If you like our food, please tell your friends, colleagues and neighbors.
If there’s something you don’t like, or something you think we can do better, please tell us.
Thank you,
Beckie & Toby Hemmerling. |
