DOCSLIB.ORG

Leeks In!! See Below

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Leeks In!! See Below News from Lucas at Brownback Family phone: 717-789-4433 11/25/19 538 Spiral Path Lane www.spiralpathfarm.com Your Share Menu: Loysville, PA 17047 e-mail: [email protected] /13 Gold Potatoes/13 Store in a cool dark cabinet Our Last CSA delivery is Tuesday, December 17th /12 /07 Happy Thanksgiving from your farmers! We’re very much looking forward to having some time off and away from the farm with our Butterkin Squash families for the holiday. We typically host a rather large Thanksgiving dinner at the farm, but /06/06 Store at room temperature this year we are all traveling in different directions. My brother Will, Deirdre, Khaya, Jonas, /05 and Isla are all headed north to visit Deirdre’s family near Blue Hill, Maine. My mom and dad (Terra and Mike) are headed east to Downingtown, PA to spend the day with my Uncle Reiny and his family. My niece, Ivory, is coming home from NYC to spend the weekend with Mixed Lettuce her mom’s family. And Genna and I are proudly hosting my mother-in-law (and family) who Greens is traveling down from Napanee, Ontario! We all love to cook, so this should be a wonderful Store in the fridge chance to finally gain some time in the kitchen together. Will’s favorite Thanksgiving dish (besides the turkey) is our traditional appetizer: Asian Cabbage Slaw (recipe on the back). Mine is definitely the stuffing – which I highly recommend using leeks in!! See below... Leeks Store in the fridge inside a grocery bag Mama Terese’s Turkey Stuffing Recipe 10 C cubed bread of your choice (sourdough, white, WW or combo) set aside in large bowl 2-3 C vegetable broth or turkey broth 1 stick of butter Napa Cabbage 4 t poultry seasoning,1/4 t pepper, ½ t salt 1-2 C leeks, sliced thin (may use onion) Store in the fridge 2 C grated carrot 2 C sliced celery ½ C fresh minced parsley Yellow Onions In a large heavy pan over low to medium heat, slowly sauté celery, carrots, and leeks in the butter. Cook until leeks are soft and cooked. Stir veggies into the bread cubes. Sprinkle with Store at room temperature parsley, and the seasonings. Toss. Drizzle the broth over the entire mixture one cup at a time. This will shrink down the mass, toss. Season more to taste if desired. This can be used to stuff a turkey bird or baked in a buttered dish, for 40 minutes at 325-degree oven. Kale Store in the fridge inside a sealed bag Bulk Veggies available: Butterkins - $20 for a ½ bushel. Totals to 16 lbs. / Approx. 12-13 small butterkins. They store up to 6 months at room temperature or you can freeze pureed squash! Cabbage- $25 for 10 large heads of either Green, Red, or Napa Cabbage Garlic Store at room temperature Homemade sauerkraut, kimchi, etc.! Onions- $25 for 25 lbs. of yellow storage onions Chop and freeze OR stores up to 4 months at room temperature! Kale- $25 for 10 bunches. Approx. 6 lbs. of kale Simply chop and freeze – without blanching! Recipes are ---Preorder through our online STORE via your CSA account for delivery to your on the back! weekly pickup site. Orders must be placed by the Friday before your next delivery--- Sprinkle with the Mashed Potatoes Wash potatoes and cut into small pieces to equal 5-6 C, leave the skins on. Barely cover with water and add 1 T salt, bring to a boil and then simmer till tender, about 20-25 minutes. Drain liquid (save for stock). Add 1/4 C butter or garlic butter and about 2 C milk (more or less depending on thickness you enjoy). Mash with a mixer. Can make cheesy mashed potatoes by adding 1/2 C Parmesan (or favorite cheese) at the end of mashing. Brassicas Babatunde 1 head chopped Cauliflower 1 head chopped Collards 1 head chopped Kale 8 cloves chopped garlic 2 cups chopped onion 5 Turnips 2 cups chopped mushrooms 1 cup roasted tomatoes Stir-Fry chopped cauliflower with collards, kale, turnips, onions, garlic. Add generous amounts of mushrooms and 1C roasted tomatoes at the end. Serve over rice or favorite pasta. Asian Cabbage Slaw Dressing: ¼ C seasoned rice vinegar ½ C toasted sesame oil 1 t honey or sugar or agave syrup ½ t salt Salad: 3 C Shredded cabbage (green, Napa, or red) -slice on cabbage slaw or food processor 1 C finely grated carrots Optional: ¼ C minced sweet onion ( or scallions ) Toppings: ¼ C fresh minced cilantro or parsley ½ C crushed peanuts 1 T black or brown toasted sesame seeds Mix dressing ahead. Pour over salad mix and toss immediately before serving. Leek Quiche 1 -9-inch pie crust 3 eggs whisked into 2 cups milk with ½ t salt, Pinch pepper ¾ cup grated cheddar cheese 2 cup sliced leeks and ½ C grated potatoes 1 C chopped ham-optional Roll pie dough into a 9-inch pie pan. Dust pie crust with flour. Arrange leeks, cheese, potatoes, ham into pie pan. Pour egg mix over veggies. Sprinkle dot of butter on top. Bake at 375 for 30 minutes, or until set. Let stand 10 minutes. Butterkin Squash and Cinnamon Soup 4 appetizer servings 1 (2-pound) butterkin squash, halved lengthwise and seeded 1 and 1 / 2 to 2 cups vegetable or chicken broth (can be made from bouillon cubes) 2 teaspoons ground cinnamon Salt and pepper Chopped fresh chives or scallions, for garnish, optional Preheat oven to 375 degrees F. Spray a 13 by 9 by 2-inch glass baking dish with nonstick spray. Place squash, cut side down, in prepared dish. Pierce each squash half several times with a toothpick or skewer. Bake until squash is tender, about 45 minutes. Using a large spoon, scrape squash into the bowl of a food processor, discarding the skin. Add 1 1/2 cups broth and the cinnamon and puree until smooth. Add remaining broth if needed. Transfer puree to a heavy large saucepan. Stir over medium heat until heated through. Season, to taste, with salt and pepper. .
Load more

Recommended publications
  • Summer Inspiration Menu
    SUMMER INSPIRATION MENU #TOSUMMERWITHLOVE WOLFGANGPUCKCATERING.COM The “Classic” BarBecue From the Grill Grilled JumBo Angus CheeseBurgers All Beef Franks BBQ Chicken Quarters Grilled VegetaBle Burgers Sweet Potato Wedges with Rosemary House-Made Sweet Vinegar Cabbage Slaw Chef’s Seasonal Rigatoni Pasta Salad Fresh Sliced Watermelon Chocolate Chip Cookies “Texas” Inspired BarBecue Select three proteins… Grilled BBQ Chicken Quarters Smokey Molasses BaBy Back RiBs BarBecue Smoked Beef Brisket JumBo Angus CheeseBurgers All Beef Franks Grilled VegetaBle Burgers Baked Beans with Molasses and Brown Sugar Grilled Corn with Maple Butter Sautéed Green Beans with Caramelized Bacon Southern Potato Salad House-Made Sweet Cornbread Brownies and Blondies #TOSUMMERWITHLOVE WOLFGANGPUCKCATERING.COM The “Tex-Mex” Barbecue Select three proteins…. BBQ Chicken Fajitas Shredded Pork BBQ ChiLi Con Carne Dry Rub St. Louis Ribs Jumbo Angus Cheeseburgers GriLLed ALL-Beef Franks Nachos, Fresh GuacamoLe, SaLsa Spanish StyLe Rice and Beans TraditionaL Mexican Corn ELote LocaL Dijon Red BLiss Potato SaLad Fresh Sliced Watermelon, Mountain Mint Fire Roasted Onions and Peppers Flour and Corn TortiLLas Shredded Romaine Lettuce & LocaL Cabbage, Shredded Cheese, Maine Loose Tomato Pico De GaLLo, Sour Cream Assortment of Cookies and Fruit CrumbLe Bars #TOSUMMERWITHLOVE WOLFGANGPUCKCATERING.COM “Carolina” Inspired Barbecue Select three proteins…. Carolina Pulled Chicken Carolina Dry Rub Baby Back Ribs Carolina BBQ Pulled Pork Grilled JuMbo Angus Cheeseburgers Grilled Hot
    [Show full text]
  • Onions and Leeks
    for the Gardener Growing Onions and Leeks here are approximately 400 species of wild onions, leeks, and their relatives found world-wide. The principal garden Tspecies are – Allium cepa u Bulbing onions Allium cepa aggregatum u Shallots, multiplier onions, potato onions Allium cepa proliferum u Topset onions, Egyptian onions, tree onions Allium sativum sativum u Softneck, artichoke garlic Allium sativum ophioscorodon u Stiffneck, ophio, topsetting garlic Allium ampleloprasum (porrum) u Leeks, elephant garlic Allium fistulosum u Bunching onions, scallions Allium schoenoprasum u Chives Onions’ dry, papery outer layers protect the bulbs’ Allium tuberosum u Chinese chives stocks reduce tree size (15-20 feet) succulent inner layers from drying and damage. Illustration by Megan O’Dea ONIONS – Allium cepa The cultivated species of onions are thought to be native to Central and Southwest Asia—Iran, Afghanistan, and Pakistan. Evidence of cultivated onions dates back to 2,800-3,200 bc in Egypt, with onions in evidence both in the decoration and hieroglyphics of the pyramids. The bulbs were also used as part of the embalming and mummification process. Onions are biennial herbaceous plants commonly grown as annuals. They are seeded in the fall or early spring, harvested in the summer, and used fresh or stored for winter. They feature a restricted, shallow root system, with unbranched, pure white succulent roots measuring 6 x 6 inches. Much like the perennial grasses of the steppes and plains, Alliums are constantly sloughing off old roots (almost on a daily basis) and developing new feeding roots. As a result they add significant amounts of organic matter to the soil and contribute to much-improved surface soil structure.
    [Show full text]
  • ROBINSON's SEEDS and PLANTS
    ROBINSON’S SEEDS and PLANTS Over 150years of Growing and Showing Vegetables SEASON 2021 www.mammothonion.co.uk Established 1860 and still family owned ‘Vegetables which taste as good as they look’. Visiting, watch for the sign Peardrop Tomato Mammoth Improved Onion Mammoth Blanch Leeks. Ringo Sweet Pepper Marconi Sweet Pepper Kingston Gold French Bean Mammoth Blanch Leek Stonehead F1cabbage Genovese Courgette Karella Crown Prince Squash Big Green F1 Tomato Hispi F1 Cabbage Solent Wight Garlic W. Robinson & Son (Seeds & Plants) Ltd Sunny Bank, Forton, Nr. Preston, Lancs, PR3 0BN Tel: +44 (0)1524 791210 Fax: +44 (0)1524 791933 www.mammothonion.co.uk e-mail: [email protected] find us on Facebook.com/mammothvegetables OUR HISTORY, Our founder, William Robinson, started the nursery in 1860. At that time the nursery grew a very different range of crops, ranging from soft fruit, apples, plums and pears, to onions, leeks and all the usual vegetables of the time. He also kept cows and horses to use on the smallholding. The nursery was as is now a spread of over 22acres. The next generation, also called William Robinson, started to improve the size of onions and leeks in particular. This was done as it is still done today by selection. Only the best specimens were allowed to seed. He started to exhibit the results in the local Flower Shows of the time, winning many prizes. Soon other exhibitors wanted to grow the strain and the vegetable business as we know it was born. He called all his large varieties of vegetable by the prefix Mammoth, as we still do today.
    [Show full text]
  • The Beneficial Health Effects of Vegetables and Wild Edible Greens
    applied sciences Review The Beneficial Health Effects of Vegetables and Wild Edible Greens: The Case of the Mediterranean Diet and Its Sustainability Elena Chatzopoulou 1 ,Márcio Carocho 2 , Francesco Di Gioia 3 and Spyridon A. Petropoulos 4,* 1 Kent Business School, University of Kent, Canterbury CT2 7NZ, Kent, UK; [email protected] 2 Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; [email protected] 3 Department of Plant Science, Pennsylvania State University, 207 Tyson Building, University Park, PA 16802, USA; [email protected] 4 Department of Agriculture Crop Production and Rural Environment, University of Thessaly, Fytokou Street, 38446 Volos, Greece * Correspondence: [email protected]; Tel.: +30-2421-09-3196 Received: 20 November 2020; Accepted: 17 December 2020; Published: 21 December 2020 Abstract: The Mediterranean diet (MD) concept as currently known describes the dietary patterns that were followed in specific regions of the area in the 1950s and 1960s. The broad recognition of its positive effects on the longevity of Mediterranean populations also led to the adoption of this diet in other regions of the world, and scientific interest focused on revealing its health effects. MD is not only linked with eating specific nutritional food products but also with social, religious, environmental, and cultural aspects, thus representing a healthy lifestyle in general. However, modern lifestyles adhere to less healthy diets, alienating people from their heritage. Therefore, considering the increasing evidence of the beneficial health effects of adherence to the MD and the ongoing transitions in consumers’ behavior, the present review focuses on updating the scientific knowledge regarding this diet and its relevance to agrobiodiversity.
    [Show full text]
  • Sandwiches Starters Salad Pasta Pizza Coal-Fired Burger
    8AM MONDAY - FRIDAY (BREAKFAST 8-11AM, LUNCH 11AM - 3PM / DINNER 3PM - CLOSE) 10AM SATURDAY & SUNDAY (BRUNCH 10AM - 2PM / DINNER 2PM - CLOSE) STARTERS TODAY’S SOUP CUP 4 BOWL 6 ONION RINGS HAND-CUT, CHERRY PEPPER AIOLI FULL 10 | HALF 5 COAL-FIRED LONG STEM ARTICHOKES FLATBREAD WITH HOUSE-MADE BUFFALO TEMPURA CAULIFLOWER QUARTER HEAD FLASH FRIED, HUMMUS, CHERRY TOMATOES, PARMESAN, BABY GREEN SALAD, SWEET ONION HOUSE-MADE BUFFALO, GORGONZOLA DRESSING 12 VINAIGRETTE, LEMON GARLIC AIOLI 13 ALFREDO GNOCCHI HAND-ROLLED, ALFREDO SAUCE, PEAS, PARMESAN, CRISPY CALABRESE MEATBALLS TOMATO SAUCE, PECORINO ROMANO, PROSCIUTTO 13 HOUSE-MADE FOCCACIA 15 GOAT CHEESE PEPPADEWS STUFFED WITH GOAT CHEESE, BABY GREENS, PITCH WINGS CHOICE OF: HERB COAL-FIRED, SWEET & SPICY ROSEMARY, BASIL PESTO VINAIGRETTE, BALSAMIC REDUCTION DRIZZLE 10 TRADITIONAL HOUSE-MADE BUFFALO, THAI PEANUT, SMOKED PEACH BBQ 15 JUMBO LUMP CRAB CAKES WHITE BEAN AND QUINOA SALAD, SWEET CORN, BOLOGNESE FRIES HOUSE-MADE BOLOGNESE, RICOTTA, TRUFFLE OIL 13 BEAN SPROUTS, RED WINE VINAIGRETTE, BASIL PESTO AIOLI, MICROGREENS 16 MIX AND MATCH ANY TWO STARTERS BELOW FOR 13 OLIVE BOWL GREEK OLIVE MIX, ROASTED RED PEPPERS, CHERRY PEPPER 8 TUSCAN WHITE BEANS ROSEMARY, ROASTED GARLIC, CREAMY OR ROASTED BRUSSELS SPROUTS ROASTED GARLIC, PANCETTA OR SPICY EVOO STYLE 8 PISTACHIOS, PARMESAN 8 TUSCAN CAULIFLOWER ROSEMARY, ROASTED GARLIC, CREAMY TRUFFLE FRIES 8 PLAIN FRIES 7 OR EVOO STYLE, PARMESAN 8 SALAD ADD: ONE MEATBALL 3 IMPORTED WHITE ANCHOVIES 4 CHICKEN 6 SALMON 8 SHRIMP 6 CRAB CAKES 12 *ANGUS BEEF
    [Show full text]
  • EC00-1207 Growing Onions, Shallots, and Chives
    University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Historical Materials from University of Nebraska-Lincoln Extension Extension 2000 EC00-1207 Growing Onions, Shallots, and Chives Susan Schoneweis University of Nebraska-Lincoln Laurie Hodges University of Nebraska at Lincoln, [email protected] Loren J. Giesler University of Nebraska-Lincoln, [email protected] Follow this and additional works at: https://digitalcommons.unl.edu/extensionhist Part of the Agriculture Commons, and the Curriculum and Instruction Commons Schoneweis, Susan; Hodges, Laurie; and Giesler, Loren J., "EC00-1207 Growing Onions, Shallots, and Chives" (2000). Historical Materials from University of Nebraska-Lincoln Extension. 2012. https://digitalcommons.unl.edu/extensionhist/2012 This Article is brought to you for free and open access by the Extension at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Historical Materials from University of Nebraska-Lincoln Extension by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. University of Nebraska Cooperative Extension EC00 -L207 -B Growing Onions/ Shallots, and Chives Susan Schoneweis, Extension Coordinator for Environmental/Home Horticulture; Laurie Hodges, Extension Specialist-Horticulture; and Loren Giesler, Extension Plant Pathologist The common onion (Allium cepa) is the most popu- often indicates that mechanical damage or decay has lar and widely grown A1lium in Nebraska home gar- occurred. Heat destroys alliinase, so whole boiled on- dens. Many members of the onion family (Alliaceae) ions tend to have little flavor because the flavor precur- are used in flower gardens because of their interesting sors have little chance to react with the enzyme. flowers and foliage, but here we're going to focus on the onion as a vegetable crop.
    [Show full text]
  • Genetic Mapping of a Major Gene Affecting Onion Bulb Fructan Content
    Theor Appl Genet (2006) 112: 958–967 DOI 10.1007/s00122-005-0199-5 ORIGINAL PAPER John McCallum Æ Andrew Clarke Meeghan Pither-Joyce Æ Martin Shaw Æ Ruth Butler Don Brash Æ John Scheffer Æ Ian Sims Sjaak van Heusden Æ Masayoshi Shigyo Michael J. Havey Genetic mapping of a major gene affecting onion bulb fructan content Received: 13 October 2005 / Accepted: 14 December 2005 / Published online: 11 January 2006 Ó Springer-Verlag 2006 Abstract The non-structural dry matter content of onion analysed on a dry weight basis, reducing sugar and bulbs consists principally of fructose, glucose, sucrose fructan content exhibited high negative correlations and and fructans. The objective of this study was to under- bimodal segregation suggestive of the action of a major stand the genetic basis for the wide variation observed in gene. A polymorphic SSR marker, ACM235, was iden- the relative amounts of these carbohydrates. Bulb car- tified which exhibited strong disequilibrium with bulb bohydrate composition was evaluated in progeny from fructan content in F2:3 families from the ‘W202A’ · crosses between high dry matter storage onion varieties ‘Texas Grano 438’ mapping population evaluated in two and sweet, low dry matter varieties. When samples were environments. This marker was mapped to chromosome 8 in the interspecific population ‘Allium cepa · A. roylei’. Mapping in the ‘Colossal Grano PVP’ · ‘Early Long- Communicated by P. Langridge keeper P12’ F2 population showed that a dominant J. McCallum (&) Æ M. Pither-Joyce Æ M. Shaw Æ R. Butler major gene conditioning high-fructan content lay in the New Zealand Institute for Crop and Food Research Limited, same genomic region.
    [Show full text]
  • Ramps/Wild Leeks Allium Tricoccum
    Ramps/Wild Leeks Allium tricoccum Perennial from strongly rooted bulb just beneath soil surface. Seeds disperse; bulbs form horizontal offsets, rooting laterally slowly forming thick attractive colonies. An early spring vegetable. A member of the onion family, with strong garlic-like odor and a pronounced sweet onion/leek flavor. CT native, found in rich moist well-drained uplands, floodplain woods. Presence of ramps signals that original woodland flora is still in intact. Often found with bloodroot, blue cohosh, mayapple, trillium. Pairs of 4-9” x 1.5 - 3.5” glossy smooth-edged elliptical leaves, on short purple or burgundy scallion-like stems. Emerges in early spring. Leaves wither away in early summer. At the same time, on 2-3+ year old plants, 6-10” reddish/pale-green stalks grow, topped with a round 1-2” translucent creamy-white flower cluster, June-July, for about 2 weeks. Shiny hard black seed-fruit matures in fall, often standing through winter. Planting Sites: The more similar to native growing conditions, the better. Well-drained, loose loam, moist, cool soil. Use fresh cover of deciduous leaves as mulch each fall. Part shade to shade, likes dappled sunlight during spring, and enough shade in the summer to keep the soil moist. Irrigate if necessary during dry spells, but not to the point of saturation. Some referenc- es recommend high calcium and magnesium levels. Or, use 6”-high raised beds, amend soil with 2-3” rotted leaves/compost. General Goal: Balance out between harvesting and establishing colony. Harvesting: A 10% harvest once every ten years is the maximum sustainable.
    [Show full text]
  • 2019 Vidalia Onion Extension and Research Report 2019 University of Georgia Vidalia Onion Extension and Research Report Andre Luiz Biscaia Ribeiro Da Silva, Editor
    2019 Vidalia Onion Extension and Research Report 2019 University of Georgia Vidalia Onion Extension and Research Report Andre Luiz Biscaia Ribeiro da Silva, editor Contributing Authors Department of Horticulture Agricultural and Environmental Faculty Staff Service Lab A. da Silva J. Candian J. Lessl T. Ona T. Coolong G. Gunawan D. Jackson C. Chan J. Diaz-Perez A. Bateman J. Bautista County and Regional Faculty Department of Plant Pathology C. Tyson, Area Onion Agent Faculty Staff A. Shirley, Tattnall County J. Edenfield, Toombs County B. Dutta M.J. Foster B. Reeves, Candler County A. Hajihassani M. Donahoo S. Powell, Treutlen County B. Kvitko J. Marquez S. Tanner, Emanuel County Z. Williams, Bacon County Department of Crop and Soil Sciences Faculty Staff Vidalia Onion and Vegetable S. Culpepper J. Vance Research Center Staff R. Hill Department of Entomology D. Thigpen Georgia Department of Corrections Faculty D. Riley Department of Food Science and Technology Faculty L. Dunn Much of the research presented in this report was sponsored by the Vidalia Onion Committee. We thank them for their support. 2019 University of Georgia Vegetable Extension and Research Report UGA Vidalia Onion Variety Trial 2018-19 Crop Season ................................................................................................. 1 UGA Variety Trial Quality Report 2018-19 Crop Season ................................................................................................ 5 Fertilizer Nitrogen Rate and Variety Evaluation for Vidalia Onion Production
    [Show full text]
  • Toulouse Salads Soups Chilled Seafood Charcuterie
    Toulouse Salads Chilled Seafood Spring Market Salad with Artichokes, Asaparagus, ‘Sashimi’ Tombo Tuna Crudo* Favas, English Peas, and Haricots Verts with a Wild Arugula and Fennel Salad spring onions, grape tomatoes, champagne vinaigrette 10 rosemary-pine nut vinaigrette, chile-picholines 13 Yellow Beets and Haricots Verts Tombo Tuna Tartare* with Pistachios and Arugula with a Horseradish-Truffle Vinaigrette fines herbes, nicoise olives, crushed egg, bread crumbs 10 english cucumber, shallots, tarragon, quail egg 13 Hearts of Romaine Salad Dungeness Crab over Fried Green Tomatoes with Crispy Hot Coppa and Toasted Pine Nuts with Tarragon-Chive Ravigote jalapeno ‘caesar’ emulsion, grana padano, crostini, parsley 9 also called ‘Crab Maison’ at Galatoire’s, the iconic French Quarter restaurant on Bourbon Street 17 Marinated Rabbit Salad with Favas, English Peas, Mediterranean Halibut and Citrus ‘Crudo’ * Asparagus and a Crispy Fried Egg with Avocado and Spanish Olive Oil arugula, fennel, pistachios, grain mustard vinaigrette 13 fine herbes, red onion, evo, fleur de sel 14 Grilled Hanger Steak and Housemade Mozarella Salad with Heirloom Tomatoes and Fresh Herbs Tonight’s Fresh Oysters* basil, evo, arugula, basil aioli, fleur de sel 16 Four for 13 / Eight for 20 / Twelve for 28 Kusshi Deep Bay, B.C. Dungeness Crab and Red Grapefruit Salad with Avocado and Pistachios Dabob Bay Hood Canal, WA shaved fennel, wild arugula, fleur de sel 13 Effingham Barkley Sound, B.C. Seafood ‘NOLA’ Salad with Dungeness Crab and Gulf Shrimp Charcuterie romaine,
    [Show full text]
  • Wholesale Catalog - 2013
    Wholesale Catalog - 2013 AJ’s Edible Arts, Inc. 313 S. 4th Ave Pasco, WA 99301 509-547-3440 http://www.ajsediblearts.com Company Profi le Since 1989, AJ’s Edible Arts, Inc. has specialized in hand Family Owned crafted mustards, sauces, dry mixes, and other fi ne and Operated gourmet food products. Our product line is currently found in over 300 grocery stores, fruit stands, specialty food stores, gift shops, wineries, breweries, and restaurants throughout the US. Thanks to our location in the agriculture rich Columbia River Basin, we have some of the fi nest produce and gourmet food ingredients in the world available locally. All of the produce used in our products is provided to us by our local farmers whom Co-Owners Alice and Juli we have maintained relationships with over the past 20+ years. Local Produce As a woman owned Thanks to our location, we have business, we feel it is Picking up onions at Taruscio Farms in Walla Walla, Wa. some of the fi nest produce and important to be active gourmet food ingredients in the members in the community. world available locally. The produce We maintain membership in the local Soroptomist chapter, Alice is used in our products is purchased on the advisory board for the Pasco Commercial Kitchen Project, from local farms. Buying all of our and Juli is on the advisory board for the Pasco School Districts produce locally allows us to reduce Consumer Science Program. our carbon footprint as well as buy produce closest to its peak of ripeness. Facility and We promise to always use the highest Capabilities quality ingredients, sourced locally, at their peak of freshness and fl avor.
    [Show full text]
  • “THE BIG DEAL” Any $7 Beer, a Sandwich and Fries
    Executive Chef Lee Knoeppel Chef Sam Iapoce SANDWICHES PLATES (served with fries or side salad — +$1 for tots) SHARE WITH YOUR FRIENDS! Chicken and Waffle Grilled Cheese - $13 Fries - $8 +$2 w/ cheese tender southern fried breast w/ extra sharp cheddar served w/ chipotle mayo, blackened ranch & ketchup and bacon butter with maple sriracha dip Tater Tots - $8 +$2 w/ cheese Grilled Chicken Breast - $11 served w/ chipotle mayo, blackened ranch & ketchup crispy onions and lettuce with jack cheese and blackened ranch on garlic ciabatta bread California Style Tots - $10 Burger - $12 (add each for $2 Bacon or Avocado) * melted american cheese, caramelized onion and special sauce served with lettuce, tomato and onion on a potato bun. Add each for $1 American, extra sharp cheddar, gorgonzola, beer cheese, Buffalo Tots - $10 feta, garlic butter, caramelized onion, crispy onion or fried egg tossed in buffalo sauce topped w/ bleu cheese dressing and celery bits Barcade Burger - $14 * Wings - 6 for $9 - 24 for $24 served with extra sharp cheddar, tomato glazed bacon and caramelized tossed in spicy buffalo sauce tossed in teriyaki sauce served onion w/ lettuce, tomato, onion and garlic butter on a potato bun served w/ bleu cheese dressing OR w/ blackened ranch Veggie Burger $11 Fish Tacos - $10 house made black bean patty w/ avocado, pico de gallo beer battered cod w/ pickled cabbage, cilantro and spicy tartar sauce. and white sauce on a potato bun Fried Shrimp - 8 for $12 French Dipper - $12 served with spicy tartar sauce. tender roast beef w/ caramelized onions and beer cheese on garlic bread w/ a house made jus Sliders - 3 for $12 * teriyaki beef sliders w/ avocado, BBQ pulled pork w/ herb ranch Cubano - $12 pickled ginger, crispy onions OR slaw and beer cheese.
    [Show full text]