November 24, 2020
From Our Farmers
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Fresher Together Chicago
@ FresherTogether www.freshertogether.com
Carrots, Kale, Leeks, Beet, Mini Celery, Parsley,
Herb Clamshell (Thyme, Rosemary, Sage)
Finding Justice A Flower & Vegetable Garden Chicago
@finding.justice www.findingjusticegarden.com
Green Onions, Collards, Swiss Chard
Urban Pilon Chicago
@urbanpilon www.urbanpilon.com
Artisanal Adobo
Bee-utiful Chicago
@bee_utifulhoney www.bee-utifulbees.com
Fall Honey
B.S.R.R - Boots and Saddle Riding Ranch -Pembroke Township
Facebook only- @Bootsandsaddleridingranch
Assorted Jam
Never hesitate to reach out if you’re unsure what to do with things in your bag! FresherTogether @ gmail.com or text 312-88-Fresh (3-7374)
Note- Your carrots were harvest Tuesday Morning -Cut the greens off your carrots right away to extend their life and flavor, but don’t toss check the feature below for what to do with them!
Please be sure to fully wash all your produce before use. For any washing instructions or support feel free to text or email us.
— Team Fresher Together
Your Herb Clamshell
Sage
Scroll down below to the previous sage feature to check out all the fun info.
This week try sage in your stuffing, add to your gravy, or make a brown sage butter by crisping a few leaves in butter. Use as a seasoning rub on your turkey, chicken, tofu, or portobello mushrooms!
Thyme
Throw some thyme leaves in your broth or stock that will be used to flavor stuffing, gravy, or any soups. Try it with your carrots and honey to make a Glazed Thyme Carrots. Also tastes great in your gravy or used to rub and season meat or veggies.
Add a sprig of thyme with your parsley stems, the green tops from your leeks, the leaves from your celery, and any carrot peels, etc and simmer in water for a great start to some veggie broth!
Rosemary
One of my favorite thing to do with rosemary is the simmer it low on the stove top with garlic to make a yummy rosemary garlic oil. Toss in some raw cut potatoes , Salt and fresh cracked black pepper and lay flat on a sheet pan and roast in a 425 degree oven until done. Makes beautiful roasted potatoes.
Also great to rub and season your protein
Carrot Tops!
We love carrot tops and minimizing waste by giving you the full carrot and top but if you’re curious about them, here’s some info below from Love and Lemons Blog.
About Carrot Tops:
“They have a lightly sweet, earthy flavor that’s like a cross between carrots and parsley, and they’re delicious raw or cooked.”
What to do with a single beet?
Make a great appetizer or side dish of Chef Fresh's Beet green patties with the tops, chop up the stems and greens. Or Saute up the greens and eat like you would spinach.
Roast the beet and slice it to top a salad, or eat with your plate of food like you would your cranberry sauce
or
Blend up your roasted beet with some lemon juice, herbs, and olive oil to make a great beet vinaigrette.
or
juice it raw with a few of the carrots for a great drink!
Chef Fresh Beet Green Patties
My suggestion is find your favorite crab cake or salmon croquette recipe and instead of the seafood chop up the beet greens and stems and mix those in in the place of crab or salmon. Or feel free to try the recipe below.
INGREDIENTS
6+ fresh beet leaves
1 fresh eggs
¾ cup of panko bread crumbs
2 Tbsp flour
garlic powder
Lemon Juice
Dill and other herbs of your choice
Old Bay Seasoning TT
salt
Chop finely beet leaves, add eggs, panko, flour. Mix. Add garlic powder, dill, old bay and salt. Form into small burger like patties. Heat the pan Coat bottom of your frying pan. Place patties in a hot pan and sear on each side. Finish in the oven if needed.
Don’t want to cook them on top of the stove? You can also bake them in the oven. Preheat oven to 375 degrees. Coat baking pan, or a cast iron skillet preferred, with a little oil. Lay down the the patties. Bake for ~7 min on 1 side, then turn over and bake for an additional 3- 5 mins or until done.