Tag Archives: milk

In the Box: Summer, Week #12

Veg Share*
Green Beans – .75 lb bag
Arugula – .6 lb bag
Long Green Peppers – 3-4 pieces
Cherry Tomatoes – 1 pint
Red Tomatoes – 4 lb bag – WOW!
Orange Watermelon – 1 piece
*Contents of the share may fluctuate over the week.

Fruit Share
Peaches – 1 bag
Ginger Gold Apples – 1 bag

Herb Share
Thai Basil
Marjoram

Milk Not Jails Dairy Share
Weekly dairy share pick up—don’t forget you milk!

A few friendly reminders & updates:

Tomato Shares, Available Now! ~ ORDER NOW for delivery this Thursday
We just got word from our farmers, tomato shares ready for this Thursday! Shares are $35 for 20 lbs. of plum canning/sauce tomatoes. Please deal with Golden Earthworm Farm directly—READ MORE HERE.

Lewis Waite Farm CSA Extras
The next Lewis Waite order deadline is Sunday, August 19th for delivery on August 23rd. Anyone, not just CSA members, can order these products and pick up from our CSA. They have an amazing selection of items, all produced by small local farms.

Milk Not Jails Monthly Dairy Specials
The next dairy à la carte order deadline is Monday, August 20th at 5pm for delivery on August 30th. Anyone, not just CSA members, can order these products and pick up from our CSA. Enjoy amazing products and support criminal justice reform at the same time.

Continue reading In the Box: Summer, Week #12

Savory Bread Pudding with Swiss Chard


recipe via mealbymeal

Ingredients
2 TB olive oil
3 cloves of garlic; 2 chopped, 1 whole
1 bunch swiss chard, stems and leaves separated, chopped small
½ lb stale bread or Rock Hill farmbread
2 oz Gruyere, grated
1 oz Parmesan, grated
Salt & freshly ground blk pepper
2 TS fresh thyme leaves
2 TS fresh rosemary, chopped
4 large eggs
½ ts salt
2 cups low-fat milk

Preparation
1. Pre-heat oven to 350.

2. Add 1 TB olive oil and 2 chopped garlic cloves to large skillet over medium heat. Once oil is hot, add swiss chard stems and saute for 5 minutes, stirring often. Add chopped swiss chard leaves and cook until wilted. Season w/salt & pepper. Remove from heat and set aside.

3. Oil a 2 qt baking dish or gratin

4. Rub bread slices w/whole garlic clove

5. Place ½ of the bread in the baking dish and top w/half of the stems and greens mixture. Add thyme
and rosemary. Add ½ the cheese. Repeat layers

6. Beat eggs and milk. Add ½ ts salt and blk pepper.

7. Pour egg mixture over bread and greens

8. Bake 40 – 50 minutes. Serve hot.

Serves 4