…as I tell you that we bought some won ton wrappers and tried last week’s sweet potato ravioli recipe, and it was delicious. The nice thing is that you can make more than you need and freeze the rest.
Broccoli and Cauliflower
This combo is a sign that Fall is here. And so are some of the most nutritious vegetables around. The September issue of National Geographic describes a 0 to 100 rating system from Yale University called the Overall Nutritional Quality Index. The system scores foods based on their nutrients, vitamins, sugar and salt (among other things). At the low end with a rating of 1 are Popsicles. At the high end (100) is broccoli!
What’s Not in Your Share
While we don’t have apples yet (our orchard is still growing), it is apple season here in Missouri. We encourage you to take advantage of the times. One local source of apples is Bad Seed. If you cant’ make the 39 St. or Bad Seed Markets contact Brooke for pickup during City Distribution.
The recipe below is a staple of our larder. Apple chutney goes great on pork, other meats, and fried foods. This version has been modified from the one in Larousse Gastronomique.
1 quart vinegar3 lbs apples, peeled, cored and diced
½ cup raisins
½ cup dried apricots, chopped
½ cup candied ginger, chopped
3 garlic cloves, chopped
1 tsp ground mustard
1 tsp salt
¾ cup brown sugar
3 jalapeno or other hot pepper, seeded and chopped
2 tbsp lemon zest
Put in 1 quart vinegar which has been brought to a boil, 3 pounds of apples. Cook them 5 minutes. Add the raisins, apricots, garlic, ginger, mustard, salt, brown sugar, hot pepper, and lemon zest. Heat to boil, then turn to down heat and simmer for 45 minutes to 1 hour, or until mixture thickens. Process in hot water bath canner, or cool and store in fridge.
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