November 11th offerings

Having grown up in the midwest, LA weather always seems out of sync with my sense of seasons. Especially come early November, when we are still eating tomatoes, eggplants and other fruits and vegetables that need long days and warm soil. So this week’s offerings are part last hurrah, part good riddance. (After all, cognitive dissonance is the new status quo.) I couldn’t resist ordering the last of Tutti Frutti’s cherry tomatoes and Schaner’s globe eggplants, but I’m also hungry for pomegranates, winter squashes, and shorter days. The add-ons lean Mediterranean and complement the wide range of produce packed in next week’s box. 

And if the last eggplants and tomatoes get taken out in a frost this weekend and the farmers don’t have any more fresh oregano come Monday. Well then, good riddance. It will all be okay. Change is in the air.

There are whole, free-range organic chickens in a shawarma-ish spice mix (cryovac packed) and raw falafel mix, packed in a quart container ready to scoop and fry or freeze.

To sauce your chicken or falafel there’s zhoug,  a middle eastern fresh, green chili and herb (including cilantro) condiment that is often served with falafel but is delicious on almost anything. We’ve also got a homemade fluffy garlic sauce like Zankou’s, but ours is made with olive oil. And there’s an herb tahini dressing which is great on the chicken, falafel,  lettuces, roasted cauliflower, carrots, Japanese sweet potatoes, or delicata squash.

I also asked Mel to make some of Corina’s special chickpeas ala Canele. These chickpeas are cooked with onions, garlic, and spices and are well on their way to being a meal’s main attraction. They can easily be turned into a stew with some farm box fennel, kale, oven roasted tomatoes and/or squash. Here’s a recipe that would even use up the leftover pesto you might have.

There are some other Mediterranean goodies to add to the mix, and we’ve brought back Jared’s golden milk, made with oat milk and fresh turmeric juice, because I couldn’t get enough of it.

And we’ve added some old and new recipes that feature this week’s ingredients to the recipe page.

Click each item below to add to your cart. All orders due by Saturday, 11/7 at Midnight.