Want to try something a little different with those pomegranates? How about a reduction sauce, it’s quick, easy and adds a wonderful flavor for meats without the heaviness of gravy.
Before we get started let me first say I realize that technically a pork rib roast is supposed to be Frenched primarily for presentation reasons. However, I was short on time and opted not to do so and skipping this step has no effect on the final outcome of the meat. Now then, let’s get started. You’ll need:
What’s in my basket?
Did you pick up your basket this morning and after examining the contents ask yourself, “What in the world is that and what am I supposed to do with it?” Well, I’m here to give you a tip or two on what to do with that item that you may not be familiar with.
This week the surpise item is Champagne Grapes.
Continue reading “Champagne Grapes 101”
by Lisa Y
Occasionally we are fortunate to have the option of adding an herb pack to our Bountiful Baskets. One thing I noticed the last time we had this offering was the hesitation of so many who have never used fresh herbs, either because of fear of the unknown, or because they’ve never had fresh herbs available to them.
In this “mini tutorial I’m going to try to “unlock the mystery” of fresh herbs, give suggestions on using them, and give a couple of tips for drying fresh herbs to use later.
Continue reading “Herbs Are Your Friend”