May 5th Offerings
Who else read “These Chili Rellenos are Absurdly Delicious” in last Sunday’s NY Times magazine? It features Andrea Serrato’s family recipe for roasted poblano chilies, that are stuffed with queso fresco, battered, fried, and simmered in a salsa roja. They looked so good, I was tempted to dutifully follow every step of the time-consuming recipe. Lucky for us Angelinos, we can also just go get Andrea’s chili Rellenos any Sunday in East LA. But even luckier for you, she’s making a batch for Farm to Curb! Each chili relleno comes with rice and we’ll provide reheating instructions. Andrea also recommends eating them with corn tortillas, so be sure to get some of those as well. Plan on eating these for dinner Wednesday or Thursday night.
We’re also beyond excited to offer Ruth’s pupusas made with Kernel of Truth’s organic blue masa! You probably know Delmy’s pupusas from the Silverlake or Atwater farmers markets or the Village Tavern on Glendale. And perhaps you know Ruth because her smile and cheer has calmed your nerves after standing in line for a pupusa in the scorching microclimate of the farmer’s market asphalt. This is the food that my children miss when we’ve been gone from LA for a while. This is the food I get a mess of when I’m hosting brunch and can’t manage to cook. This is the food that we keep in the freezer for a meal that is never refused. What you might not know is that Ruth has been experimenting with Kernel of Truth’s organic blue masa and is making the pupusas for Farm to Curb using this incredible product. We are offering her classic bean and cheese pupusas as well as my favorite, loroco and cheese pupusas. Loroco is the green flower bud of a native Central American vine and a traditional filling for pupusas. The pupusas come frozen, three to a pack, with accompanying salsa and curtido (cabbage slaw). You might want to get some El Salvadorian crema to drizzle on top. We also like them with avocado and a runny fried egg, both of which will be in the farm box.
And for an old favorite, Mel is cooking pork shoulders for hours, shredding, and cryovac packing it so you can have carnitas whenever you want. All you need to do is reheat and crisp it in a pan. And Mel’s international house of spatchcock is back with a new chipotle marinated free-range chicken. The marinade has chipotle, cumin, coriander, and achiote; it’s smokey and earthy and not too spicy. Mel’s also making a tomatillo salsa for you to have with your chicken, carnitas, or the wild, local halibut, or grass-fed hanger steaks we are also offering.
The box will have avocados, cilantro, cherry tomatoes, and any other Latin leaning produce we can find.
For some sweet and immediate pleasure, Jared is making Mexican chocolate budinos with Valhrona milk chocolate custard, dulce de leche, cocoa nibs, and caramelized rice crispies. And for something to have later, perhaps mother’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 side of cream cheese frosting.
Click each item below to add to your cart. All orders due by Sunday, 5/2 at noon.
14.00
RUTH'S ORGANIC BLUE CORN PAPUSAS
15.00
18.00
CHIPOTLE MARINATED SPATCHCOCK CHICKEN
18.00
8.00
9.00
6.00
13.00
16.00
12.00