Weekend Fun with our food basket.

Meals from the Thursday basket.
Friday an excellent salad that only needed oil and balsamic vinegar.
Saturday to complement the Ma' Po I made I used the Kale and Chard to make a simple stir-fry vegetable dish. Basic recipe, Garlic (used the fresh garlic from the week before) Ginger, Scallions both chopped up. Heated the wok to high heat added Peanut oil stir fried the ginger, Scallions, Garlic for 15-30 seconds then added in the Chard (on advice from Alicia), with Soy Sauce, Home made chicken stock, old wine and a dash of Sesame Oil. Let cook 2 minutes. Add in Kale cook 2 more minutes and serve!

Sunday... dragged out the last of the lamb that I purchased live , and had butchered locally. Modified a recipe by Rick Bayless (best Mexican restaurant in all of Chicago)!
Chop up some root vegetables, Carrots, Turnip, Onions and garlic (all CSA) , some old Parsnips, and some red potatoes. Place in an aluminum drip pan and add water to about half an inch up.
Started up the Grill and placed the drip pan with water and veggies below the grate (you can place it on the coals if you want). Above the grate put the lamb shoulder. Cooked for 3 hours at 250 degrees.

Removed Lamb and wrap in aluminium foil (THIS IS A MUST) let sit for 30 minutes.
IN the meantime take the drip pan (that has received the juices from the lamb) from the grill. skim off fat and place a cut up chipolte chili and 1/4 cup of coriander.
We then took the lamp and chopped it and placed in bowls with the "soup" from the drip pan. Very tasty.
We also had another lovely salad. Who needs dressing when you have veggies like this!

Additional notes. all veggies disappear (in fact they go faster than the meat).

cheers, Victor