Salanova head lettuce
Did you know? Lettuce tastes best in the spring and fall, before the summer heat adds any bitterness to the leaves.
Have you ever made sauerkraut? It’s a fun and fairly simple project, but sometimes it can get a bit stinky during the process. Thanks to Andy Daniels, you can enjoy locally-grown, locally-made, locally-canned sauerkraut that tastes just like it would if you had made it yourself. How nice.
Garlic Parsley Cheese
This is one of my favorite flavors of cheese made by the Clear Creek farmers. I’ve found the best way to slice it thinly, or to grate it, is to pop it in the freezer for about 10 minutes before you begin.
Their cheeses are all made, cut and packaged by hand in their state inspected, on-site cheese plant. It is made from their 100% grass fed dairy herd with pasteurized non-homogenized milk.
We’ll keep giving you this spring bounty as long as we can!
I think it’s time to start grilling. However, if you’re finding yourself overwhelmed with too much asparagus right now, and you’re thinking about those months to come when you will be without this local treat, check out this video on how to freeze it.
We are excited to be giving you these beautiful greens and hope you will love them as much as we do! Turnip greens, or turnip tops…turnip the flavor!
|The Cook’s Thesaurus writes that, “as a staple of Southern cuisine, turnips greens are traditionally served with salt pork or ham hocks. The leaves are pungent and slightly bitter, especially older ones, but they become milder when cooked. Don’t prepare them with aluminum cookware, as it will affect their flavor and appearance.”
Le Quartier Bakery & Cafe takes great pride in crafting the best, most authentic European style breads in the Midwest. All of their breads are made with artisan, enriched, non-bromated bread flour and they never use any preservatives—except for those found in naturally occurring acids in the pre-ferments of every loaf they make.
|This Ciabatta has a light flavor, soft open crumb, hints of Yukon Gold potatoes and yogurt. Great for grilled sandwiches or a bratwurst bun.
Made from white enriched unbleached bread flour, water, extra virgin olive oil, sea salt, yeast.
Wild Plum Jelly
Wild. Plum. Jelly. Need we say much more?
Toast some Ciabatta bread. Thickly spread with chevre. Top with wild plum jelly.
Delightful on Ciabatta bread.
Cultiva is coffee roastery founded in 2004 in Lincoln. They expanded to three shops in 2015, and their two cafes offer delicious brunch options along with beautiful caffeinated beverages. Cultiva Labs is the coffee roastery which features an espresso bar. It also houses their bean-to-bar chocolate operation, Sweet Minou, the first business of its kind in Nebraska. All of their coffees are roasted dated for freshness and produced as environmentally friendly and ethically sourced as possible.
Check out this BISON MEATBALL RECIPE that’s simple and oh so satisfying.
Oh how I love kidney beans! Cook them up to use in curries, chili, red beans and rice, hummus…or check out this recipe for a lovely 3 BEAN SALAD.
Fire up the grill!
Radishes contain the phytochemical indole which promotes detoxification. They also contain cancer-fighting antioxidants which boost healthy kidney and liver function. See the recipe below for a simple side dish that will make you wish you had bunches of (radish) bunches!