Products & Recipe of The Month

"This dish, you will be astonished to hear, is all about the tomatoes. If you can't get a good tomato, don't make the damn dish. If the tomatoes are unripe, or flavorless greenhouse jobs, or simply not tomatoes of noble birth, then wait until you find some good ones." Anthony Bourdain from Anthony Bourdain's Les Halles Cookbook

Tatsoi, a delicious Asian green that's a bit like a cross between bok choy & spinach, Fall 2009

Fall, 2009

Cut Flowers

Edible Flowers

Herbs

Malabar Spinach (until 1st frost)

Swiss Chard

Arugula

Watermelon Radishes

Black Spanish Radishes

French Breakfast Radishes

Detroit Dark Red Beets

Sweet Potatoes

Bee Balm, 2009

October Recipe of The Month

Tatsoi & Scallop Soup

Ingredients

2 tablespoons (1/4 stick) butter

1/2 cup diced red bell pepper

1/2 cup chopped onion

2 cups home made chicken broth or canned low-salt chicken broth

1 1/2 cups (packed) thinly sliced tasoi (about 2 ounces)

1/4 cup whipping cream

1/4 teaspoon dried crushed red pepper

10 ounces sea scallops, halved horizontally

2 tablespoons chopped fresh basil

Preparation

Melt butter in heavy medium saucepan over medium heat. Add bell pepper and onion and sauté until almost tender, about 3 minutes. Add broth, tatsoi, cream and crushed red pepper. Cover pan and simmer until tatsoi is tender, about 3 minutes. Add scallops and simmer uncovered until just opaque in center, about 3 minutes. Mix in basil. Season soup to taste with salt and pepper. Ladle soup into bowls and serve.

2 Main Course Servings