June 9th Offerings

Jun 11

Ruth is back with more organic blue corn pupusas made with Kernel of Truth’s masa. This week we are offering classic bean and cheese, organic chicken, and pork and cheese pupusas. They come frozen, three to a pack, with accompanying salsa and curtido (cabbage slaw). We eat them for breakfast, lunch or dinner topped with Ruth’s salsa and curtido as well as crema, avocado and sometimes a runny fried egg.

Andrea Serrato is making another round of chili rellenos- roasted poblano chilies, stuffed with queso fresco, battered, fried, and simmered in a salsa roja. Each chili relleno comes with rice, and is as easy to reheat as it is to devour.

Mel is making chimichurri, an herbaceous and bright Argentine sauce most often served with grilled beef. So we are getting some grass fed hanger steaks, but you can also slather chimichurri on your free range whole chickens, or branzino fillets. And while you're at it, it’s also delicious on potatoes and grilled summer squash (both of which will be in the box.)

And back by popular demand are the cantimpalitos. These locally made, pork cocktail sausages have a distinctly satisfying snap and saltiness to their bite. You can grill, sauté or roast them. They are delicious paired with dates.

For something sweet, Jared is making chocolate-cherry budino: a dark Manjari chocolate custard topped with a sour cherry jam and chocolate crunchies. And for something to have later, perhaps father’s day, he’s making his classic cinnamon rolls. They come frozen and simply need to be proofed and baked at home, then drizzled with the accompanying cream cheese frosting.

Mel’s sourdough is back, and I feel the need to tell you that she won't be offering it next week (because she’ll be extra busy with the decadent Father’s Day menu.) To spread on the bread, Jared is making and canning a June jam with early summer stone fruits and a hint of vanilla.

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