http://www.nativerootsmarket.com/posts Comments on : Spring Week 2 http://www.nativerootsmarket.com/posts/2010/3/12/spring_week_2#comment_1134 Baked eggs with leeks... YUMMO! I tried the blood orange today, it was my first. All I can say is WOW! I loved it! I didn't realize it would taste like a cross between an orange and a grapefruit! I am going to try the mixed greens quiche tonight! http://www.nativerootsmarket.com/comments/show/1134 http://www.nativerootsmarket.com/posts/2010/3/12/spring_week_2#comment_1130 I just wanted to let anyone who is looking for something fun to do with the dried chilies in this week's bag know about the chicken stock I made today. After breaking down a chicken for dinner I tossed the backbone, wing tips, and other miscellaneous bits into a pot with the usual carrot, onion, celery, garlic, etc. The addition of two of the little red chilies gave the resulting two cups of stock a warm and spicy undertone that will be the perfect base for tortilla soup. Even if you don't eat meat, tuck a couple of these into your next batch of veggie stock or soup mix and you will be rewarded with delicious. P.S. Check out my Gravatar pic! These are blood orange margaritas made with fresh squeezed juice. Yeah! http://www.nativerootsmarket.com/comments/show/1130 http://www.nativerootsmarket.com/posts/2010/3/12/spring_week_2#comment_1129 I wanted to let anyone looking for a tasty way to use the dried chilies in this week's bag know about the delicious chicken stock I made today. After cutting up a chicken to have for dinner I chucked the backbone, wing tips, and other miscellaneous extra bits into a pot with the usual carrot, onion, celery, garlic, etc. The addition of just two of the tiny red chilies gave the resulting two cups of stock a warm and spicy undertone that will make the perfect base for tortilla soup. Even if you don't eat meat, drop two of these into your veggie stock or soup mix and you will be rewarded with delicious. http://www.nativerootsmarket.com/comments/show/1129 http://www.nativerootsmarket.com/posts/2010/3/12/spring_week_2#comment_1128 Hi all - my family is really enjoying the Garden Club offerings, and I wanted to share how we're using it to make dinner tonight: Mixed Greens Quiche - I sauteed the greens with onions in bacon fat and a splash of balsamic vinegar. Then I beat 8 eggs with about 1/2 c. of milk, salt, pepper, 1/2 c. raw milk cheese, and the chives from last week. I layered the sauteed greens and the eggs into a pie shell, and baked at 350 for 40 mins. Pea Tendrils - I served them raw as a side, they are so tasty all on their own! I'd love to hear everyone else's ideas on greens preparations! http://www.nativerootsmarket.com/comments/show/1128