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Week 2 Chef Notes and Tips

Week 2 Chef Notes and Tips:

Chef Tips:

Focus on rotating, storing and preparing your produce properly.

1. Rotation consists of using the oldest produce first to ensure your investment in valuable nutrients will not go to waste.
2. Storing produce in the proper climate and containers yields the best edible results. - Spinach, kale, lettuce and leafy herbs: should be washed, thoroughly dried and stored in an airtight Ziplock bag or container with a paper towel to absorb excess moisture. - Strawberries and other fruits: look through and remove any item with bruising or mold to prevent other items from decay. - Broccoli: is a very hearty vegetable, soak in a vinegar and salt water solution for 4-6 hours. Dry thoroughly and store in an airtight container.
3. Preparing your produce ahead of time for each recipes, this will simplify the effort in the kitchen. Spinach: Take advantage of this world's healthiest food packed with B vitamins, Zinc, Magnesium and many more essential nutrients! Prepared as an appetizer, stuffing for chicken, sauteed with garlic and lemon juice or added to a smoothie.

Dinosaur Kale: Love at first sight! A few week ago I picked this deep green beauty up at the 1st market, and the results were delicious, which inspired a creative meal! Look for this weeks special recipe Dinosaur Dolmades.
Romaine Lettuce: You will see this crisp, hearty and flavorful lettuce for the next few weeks use as a base to an Asian wrap or Greek Salad.
English Sweet Peas: Eat this delicious item raw or steamed.
Strawberries: Shortcakes or waffles topped with a delicious strawberry compote will be the high light for any meal.
Herbs: Parsley or Mint: Add chopped mint to strawberries & ginger serve with cinnamon chips for a great Spring dessert or appetizer. Parsley is a great all-purpose herb that aids in digestion. Use as topping with Romaine or add to spaghetti sauce for extra color & flavor.
Cucumbers: This is an early season delight that will get more plentiful as the summer sun brings the heat. Try something new by preparing a refreshing green juice consisting of apples, romaine, cucumber and mint.
Broccoli: Saute with sesame seeds, sesame oil, garlic, Bragg's Amino and top with toasted almonds to create a delicious side for the Asian wraps.
Kohlrabi: Also known as a turnip cabbage, can be made into a cole slaw, roasted, or sautéed. Also try making kohlrabi chips in your oven. Do a search on our recipes page for kohlrabi and you’ll find wonderful various recipes for using your kohlrabi this week.



About Kale: One of the world's healthiest foods packs a punch loaded with Vitamins K, A, C, B1, B2, B3, B6, E and minerals such as magnesium, manganese, folate, zinc, phosphorus, iron, calcium and potassium. Great for your bones, skin and digestive system. 1 cup of kale consist of 36 calories and added omega 3's. Preparation: Double or triple wash with a salt water and lemon or vinegar solution. Dry well and store in an air tight ziplock with paper towels to absorb extra moisture. This is a very hearty leafy green store well for 2 plus weeks and freezes well for 6 months.