CSA Adventures, Box 10
By Robert Lauriston in CSA Adventures, Lauriston
Monday, Mar. 23 2009 @ 8:01AM
 |
- carrots, 1 lb. 3 oz.
-
spinach, 8 oz.
-
rutabagas, 1 lb. 3 oz.
- broccoli, 14 oz.
- asparagus, 15 oz.
-
leeks, 1 lb.
- kale, 13 oz.
Gingered Carrots
juice of 1 small Meyer lemon or 1 tbsp. regular lemon juice
3/4 tsp. salt
1/2 tsp. ground ginger
pepper
1 lb. carrots
2 tbsp. butter
Mix lemon juice, salt, ginger, and a few grinds of pepper until ginger has completely dissolved. Peel carrots and slice 1/2-inch thick. Mix carrots and lemon juice mixture, place in a buttered 1-quart casserole, dot with butter, and bake at 400 degrees for one hour.
juice of 1 small Meyer lemon or 1 tbsp. regular lemon juice
3/4 tsp. salt
1/2 tsp. ground ginger
pepper
1 lb. carrots
2 tbsp. butter
Mix lemon juice, salt, ginger, and a few grinds of pepper until ginger has completely dissolved. Peel carrots and slice 1/2-inch thick. Mix carrots and lemon juice mixture, place in a buttered 1-quart casserole, dot with butter, and bake at 400 degrees for one hour.
Post a Comment
foam order.com