Details of This Week's Box

  In the box you will find:

  • Strawberries from Fifer Orchards, DE

  • French Breakfast Radishes from Eagle Road Produce

  • Carrots and Red Potatoes from Dagele Brothers Produce, NY

  • Tucson Kale from Landisville Produce, NJ

  • Romaine Lettuce from Flaim Farm, NJ

  • Parsley from Vannini Farm, NJ

  • Asparagus from Shappard Farm, NJ

  • Tomatoes from Sunhaven Farm, NJ

  • Milk from Five Acre Farms

  • Eggs from Alderfer Eggs

  • Baguette from Liv's Bread

  • Wheat Berries from Castle Valley Mill, NY

  • Mozzarella from Antonio Mozzarella Factory

  • Chummichuri sauce from Cardinal Provisions, NJ

  • Lemon Infused olive oil and Vanilla balsamic vinegar from Olive R Twist in NJ. 

This Week's Recipe

Spring Wheatberry Salad

 

Ingredients

Lemon Olive Oil

Lemon juice

Salt

Wheat Berries

pasrley

Breakfast Radish

Asparagus

Strawberry (Optional)

Spring Onion (Optional)

Carrots

Pistachio (Or any nut)

The Recipe

Wheatberry Preparation:

Cooking whole grains neutrally as described below allows you to use the grains in different ways. Cooking them all at once gives you the option to freeze portions for breakfast cereal, salads add into soups, cereal bars, and veggie side dish…You can replace the water with stock if you prefer a savory preparation as well.

Directions:

Inspect, Rinse then and add 1 cup of wheat berries, to 3 cups of cold filtered water, and a pinch of sea salt into a heavy stainless steel or enamel cast iron pot (with a lid) Bring contents to a boil. Then lower the heat to a simmer and cover the pot. Allow them cook for about an hour, or until tender. (I suggest checking at 45-50 minutes)

***Alternately you can put them in the Slow-cooker. Add your wheat berries to your slow cooker with about three times as much water and let them cook on high for 5-6 hours with the lid on until they’re nice and tender with no fussing or worry.

***Pressure cookers are perfect for cooking wheat berries (grains and beans) quickly. 1 cup of wheatberries to 6 cups filtered water. Then lock the lid down. Cook on high until the pot reaches high pressure. Lower the heat as much as you can without losing pressure. Cook the wheat berries under pressure for 25 minutes.

Drain any excess water and cool for salads or serve warm as a side dish

 

Illuminated Spring Wheatberry Salad

served as a side dish or for lettuce wrap filling (romaine or green leaf lettuce)

2 cups cooked wheatberries (volume is usually doubled in size from raw volume of grain)

1 pound of spring asparagus - snap off tough bases of stem. slice off the beautiful tips 1-2 inches then chop the remainder of the tender stem ¼ inch circles or so… blanch in salted water 3 minutes, shock in a cool ice bath to stop cooking, drain reserve asparagus

3 green spring onions- use the white and green of the spring onion for beauty and taste (optional)

¼ bunch of parsley or another herb you might have on hand lightly chopped for a pretty lacy leafy appearance

4 spring breakfast radishes -sliced circularly and as thin as possible

¼ cup of toasted pistachios lightly toasted in a pan or freshly shelled-roughly chopped (replace with a preferred nut on hand

6 strawberries chopped into medium small pieces

4 leaves of Kale stemmed and rubbed then chopped in thin pieces- chiffonade)

2 carrots small diced

 

Dressing:

Whisk to Combine and chill as you assemble salad

  • 5 tablespoons Olive R Twist lemon olive oil or more as needed)

  • 2 tablespoons mild vinegar (such as rice or champagne)

  • 1 Tablespoon wholegrain mustard

  • 1 tablespoon of honey

  • Generously Salt and pepper to taste

Kale Chips

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