by Jocelyn Cook
Long time member Jocelyn whipped up a delectable Leek Risotto and shared the recipe with our members. Leeks are plentiful this time of year, keep the recipe on hand for when they show up in the Share. Raw leeks will stay fresh in the fridge for up to 14 days, or blanch and freeze for use up to 12 months later. Cooked leeks; however, only last a few days in the fridge. So do yourself a favor – make the risotto and eat it all in one sitting. Or maybe eat any (unlikely) leftovers for lunch promptly the following day. Continue reading
This light and fluffy scone recipe was created by FDC Member Julianna Thibodeaux, of the Marblehead Depot. If you still have some gooseberries left, toss them into this recipe. Otherwise, Julianna states that any seasonal fruit can be substituted, including this weeks blueberries from the Fruit Share.
by Laura Sherman & Evan May
Thursday Melrose Members
We made this recipe the other day and it was so delicious we wanted to share! Recipe is adapted from www.thekitchn.com, although we made a few small changes. We used the pumpkin and apples from the coop and it was easily enough food for four people.
Have you put in your 2 hours of volunteer effort yet? Have you paid an opt-out fee? If so, THANK YOU! If you had the best of intentions, yet have not put your time in, please visit the FDC website and scroll down to the bottom of the page to link over to sign up genius. Choose one of the very few remaining slots, or email Tamara and ask her to put the, “I opt-out of volunteering with no guilt”, $35 fee on your account. If you have ever been to a truck unload at any depot or worked any shift; especially opening and closing, you know just how much effort goes into every distribution. Continue reading
Brussels sprouts tops can be roasted and cooked exactly like brussels sprouts, only in a shorter period of time. Toss with olive oil and salt, and roast until some of the leaves are golden and crisp. If you’re looking for additional inspiration, lucky for us Jocelyn Cook got right on cooking her tops from the Tuesday share and submitted this amazing looking dish and recipe. Thanks, Jocelyn!
Garlic & Black Pepper Sausage over Caramelized Onions with Brussel-Sprout tops, Crushed Tomatoes and Orzo
by Jocelyn Cook
Goodness, these brussel-sprout tops were DELICIOUS! Continue reading