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!
Goodness, these brussel-sprout tops were DELICIOUS! Continue reading
by Jocelyn Cook
Here we go with the grapes… Grape Cupcakes!!! Last weeks share included beautiful, seeded grapes. One of my favorite to cook with. On the Facebook page we saw shared examples of pizzas, jams, and even these luscious cupcakes featuring the grapes. Here’s the recipe for the cupcakes submitted by member Jocelyn Cook.
First, reduce grapes:
Wash, place in a covered pan on low for an hour. Remove from heat, let sit covered for 2hrs then refrigerate.When cooled, using a mesh strainer, pour contents in and strain, removing grape skins and seed fragments.Set aside.