CSA #4 Friday December 20 th
In case you are not Hot sauce Fans....there are many other way to use this flavorful condiment! My kids don't eat hot sauce but do eat many things with hot sauce in it! Some ideas are to add it to chilli, taco meat or a few drops to a macaroni and cheese- where it adds flavor but not so much heat. I also make a dipping sauce for fish with a part hot sauce- honey and ketchup, a sandwich sauce with a part hot sauce-pesto and mayo. And last a popular recipe for the holidays is the Buffalo Chicken Dip in which you substitute the Franks Hot sauce for this one. I made it a few weeks ago and used 1/4 instead of 1/2 since mine is hotter ( and this was before I cut it) and the kids said it wasn't hot at all so next time i will put more.
Redhot-buffalo-chicken-dip-
Time to go finish harvesting for the salad mix...doesn't get any fresher than that!
Happy Holidays to everyone!
Rick and Shirley
Chez Nous Farms
Good morning everyone!
I've gotten into the habit of writing my newsletter with my morning coffee, a great idea in the winter as I wait for things to warm up just a little. This week consisted of some baking, hot sauce making and the final steps of mixing up a Seasoning Mix as I dehydrate the last component garlic. The baking which took place in the first part of the week and has my son eating cookies as a part of breakfast, lunch and supper certainly won’t last long…they even taste good frozen, I figured that one out!
The hot sauce on the other hand doesn't have any sneaky fingers trying to get at it like the cookies do, it’s pretty safe! I was quite pleased with the results weeks ago but my husband found it way to hot so I knew I needed to cut it down some which I did this week and bottle it up only to bring it back to the pot and cut its heat down one more time! In the house, I have no say as to whether something is spicy since as they say I put hot sauce on my hot sauce! This year’s version is what I call a deeply flavorful sweet heat. A variety of peppers were used as well as our tomatoes, garlic and herbs- some organic onions- Real Salt, organic raw honey, maple syrup from our family’s sugar bush in Quebec, and some freshly processed organic apples. Try it on Chicken Wings Mmmm! Next I’ll be making my Scotch Bonnet’s into an African Style pepper sauce.
In this week’s basket:
1 bag of Chez Nous Mix
1 bag of Spinach
Leeks
Turnips
1 bag of Broccoli/Kale type leaves
1 2013 Chez Nous Hot Sauce
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| Your greens bag this week Groninger Blue Leaves, Purple Peacock Broccoli Leaves and Spigarello. Taste them raw...which one to you like best? |
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| Purple Peacock Broccoli...a cross between Kale and Broccoli |
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| Spigarello (leaf Broccoli) |
In case you are not Hot sauce Fans....there are many other way to use this flavorful condiment! My kids don't eat hot sauce but do eat many things with hot sauce in it! Some ideas are to add it to chilli, taco meat or a few drops to a macaroni and cheese- where it adds flavor but not so much heat. I also make a dipping sauce for fish with a part hot sauce- honey and ketchup, a sandwich sauce with a part hot sauce-pesto and mayo. And last a popular recipe for the holidays is the Buffalo Chicken Dip in which you substitute the Franks Hot sauce for this one. I made it a few weeks ago and used 1/4 instead of 1/2 since mine is hotter ( and this was before I cut it) and the kids said it wasn't hot at all so next time i will put more.
Redhot-buffalo-chicken-dip-
Time to go finish harvesting for the salad mix...doesn't get any fresher than that!
Happy Holidays to everyone!
Rick and Shirley
Chez Nous Farms
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