10.25.2010

Here's the plan

I am super lucky enough to live in an area where I can get farm delivery for fresh, organic, and locally sourced produce.  I currently get bi-weekly deliveries from Full Circle Farms (http://www.fullcirclefarm.com/).  This gives me a pretty good basis of what to make each week since I absolutely abhor throwing away good produce - makes me sick.  This week, I had a pretty substantial delivery:


carrots
potatoes
spinach
zucchini
baby artichokes
leaf lettuce
green peppers
celery
pluots (WTF? we'll explore in a future post)
apples
grapes
cilantro

Yesterday, we went grocery shopping (at Whole Foods, natch) and I picked up a TON of stuff, but for the purposes of this post, here's the highlights:

Halibut fillet
Wild Alaskan Cod fillet
1 lb. fresh jumbo prawns
garlic
heirloom tomatoes
limes
lemons
Serrano peppers
Package of refrigerated wild mushroom & truffle ravioli (Bertagni)
black beans (3 cans)
breadcrumbs
fresh mozzarella balls (ciliegine)
fresh basil
Abita Purple Haze beer (my husbands' kryptonite - if you like beer and you like raspberries, TRY THIS)

And of course my pantry / fridge is usually stocked with the basics, olive oil, vegetable oil, spices, fresh grated Parmesan-reggiano, etc.

Now let's get cookin' ;)

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