Archive for the ‘This Week’s Box’ Category
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February 22, 2012
Dill: This wispy and fern-like herb has a soft and sweet taste that will lend a delicate flavor to many dishes. Always add towards the end of cooking as heat will destroy the delicate flavor. Store in fridge in plastic and wash only before using.
Navel Oranges: These juicy treats are from our friend Nacho at Twin Girls Farm near Fresno and are QAI (Quality Assurance International) certified organic. We’ve been friends with this family farm for a long time and see them every week at the Ferry Plaza Farmers Market and yes, they do have twin teenage girls. They sell some of their goods to Purity, so that will explain if it has a market sticker on it. The oranges keep well in the fridge. Peel and enjoy!
Murcott Mandarins: These are also from our friend Nacho at Twin Girls Farm and are QAI certified organic. They are a perfect afternoon snack!
Mixed Lettuce: Enjoy these fresh greens for salads and sandwiches! It is a mix of tender curly, red leaf and Romaine lettuces. Store in plastic bag in fridge and wash well before consuming.
Stir-fry Mix: Bright, beautiful and full of vitamins and minerals! This is a mix of kale, collards, and chard. Chop and sauté in olive oil or butter for a lovely side-dish. They are also tasty raw. Store in plastic bag in fridge and wash well before using. If you find any unwanted visitors, try soaking in salted water and then rinse.
Broccoli or Romanesco: We were amazed to see these beautiful bouquets in the field! Rich in fiber and vitamin C, this brassica always adds a flavor to soups, salads, and stir-fries. The romanesco is an Italian heirloom. Try steaming it and adding lemon juice, olive oil, salt and pepper. It also pairs very well with pasta. Store in fridge and wash before using.
Chard: These big, beautiful leaves are mighty tasty! Remove the leaves from the stems, but make sure to eat the stems too. The stems will need to be cooked a little longer than the leaves. Store in a plastic bag in the fridge and wash well before using.
Watermelon Daikon Radishes: This large round root veggie with a beautiful burst of magenta color in the center is related to the turnip and horseradish. It has a crispy texture and a mildly sweet and peppery flavor. This interesting radish can be cooked like a turnip, sautéed, braised, added to a stir-fry or stew. It can also be eaten raw as a lovely accompaniment to salad or sandwich. Some of the watermelon daikons have brown spots from frosty mornings on the farm, but just peel or cut them away. Store in fridge and wash before eating.
Pink Lady Apples: These apples are from our friends at Smit Orchards in Linden and are certified organic. Keep in the fridge or on the counter (depending on what you like) and wash before consuming.
Leeks: These large alliums are rather mild in flavor and simply melt to perfection when sautéed. Use in soups, stir-fry, or in place of onions in other dishes for a delicious and more subtle flavor. The green tops are great for making stock! Store in fridge and wash well.
Collard Greens: These luscious green leaves are a great source of beta carotene, vitamin C and calcium. They are typically cooked a little longer than other greens, but are well worth the wait. Look in our recipe archives for ideas. Store in fridge and wash well.
February 17, 2012
Here’s what we’re planning to put in the CSA boxes on February 22nd and 23rd. Please note the list is subject to last minute changes depending on the weather and harvest.
Pink Lady Apples
Murcott Mandarins
Navel Oranges
Leeks
Chard
Watermelon Daikon Radishes
Stir-fry Mix
Broccoli or Romanesco
Collard Greens
Dill
February 16, 2012
Navel Oranges: These juicy treats are from our friend Nacho at Twin Girls Farm near Fresno and are QAI (Quality Assurance International) certified organic. We’ve been friends with this family farm for a long time and see them every week at the Ferry Plaza Farmers Market and yes, they do have twin teenage girls. They sell some of their goods to Purity, so that will explain if it has a market sticker on it. The oranges keep well in the fridge. Peel and enjoy!
Lemons: These are also from our friend Nacho at Twin Girls Farm and are QAI certified organic. These juicy dreams add a great touch to winter greens and salads. They store longer in crisper of fridge.
Spinach: This tasty and nutritious green will probably be dirty. (Visit www.eatwell.com/produce/spinach to learn why.) To clean, first rinse quickly, then fill up a bowl with water. Put spinach in the water, swish, and let soak for 5 to 10 minutes. Lift leaves out of water, rinse and blot or spin dry. Store in plastic bag in fridge, but don’t wash it until you’re ready to cook!
Stir-fry Mix: Bright, beautiful and full of vitamins and minerals! This is a mix of kale, collards, and chard. Chop and sauté in olive oil or butter for a lovely side-dish. They are also tasty raw. Store in plastic bag in fridge and wash well before using. If you find any unwanted visitors, try soaking in salted water and then rinse.
Broccoli: We were amazed to see these beautiful bouquets of green in the field! Rich in fiber and vitamin C, this brassica always adds a flavor to soups, salads, and stir-fries. Store dry in fridge and wash before using.
Romanesco: This Italian heirloom is quite versatile and tastes like a cross between cauliflower and broccoli. Try steaming it and adding lemon juice, olive oil, salt and pepper. It also pairs very well with pasta. Store in the fridge.
Pink Lady Apples: These apples are from our friends at Smit Orchards in Linden and are certified organic. Keep in the fridge or on the counter (depending on what you like) and wash before consuming.
Turnips: This ancient veggie is one of the earliest to be cultivated and was a staple before the potato. It is rich in fiber, calcium, and vitamins A and C. These beauties can be eaten raw or steamed and have a deliciously buttery crunch. Remove the greens and store in separate plastic bags in fridge. Be sure to wash them before eating. The turnip greens are amazing sautéed!
Collard Greens: These luscious green leaves are a great source of beta carotene, vitamin C and calcium. They are typically cooked a little longer than other greens, but are well worth the wait. Look in our recipe archives for ideas. Store in fridge and wash well.
Leeks: These large alliums are rather mild in flavor and simply melt to perfection when sautéed. Use in soups, stir-fry, or in place of onions in other dishes for a delicious and more subtle flavor. The green tops are great for making stock! Store in fridge and wash very well before using.
Green Cabbage: Cabbage is wonderful because it cooks quickly, is versatile, and tastes so good. It makes a delicious coleslaw or a nice addition to a salad. Store in fridge and wash well before use.
February 15, 2012
Navel Oranges: These juicy treats are from our friend Nacho at Twin Girls Farm near Fresno and are QAI (Quality Assurance International) certified organic. We’ve been friends with this family farm for a long time and see them every week at the Ferry Plaza Farmers Market and yes, they do have twin teenage girls. They sell some of their goods to Purity, so that will explain if it has a market sticker on it. The oranges keep well in the fridge. Peel and enjoy!
Lemons: These are also from our friend Nacho at Twin Girls Farm and are QAI certified organic. These juicy dreams add a great touch to winter greens and salads. They store longer in crisper of fridge.
Spinach: This tasty and nutritious green will probably be dirty. (Visit www.eatwell.com/produce/spinach to learn why.) To clean, first rinse quickly, then fill up a bowl with water. Put spinach in the water, swish, and let soak for 5 to 10 minutes. Lift leaves out of water, rinse and blot or spin dry. Store in plastic bag in fridge, but don’t wash it until you’re ready to cook!
Stir-fry Mix: Bright, beautiful and full of vitamins and minerals! This is a mix of kale, collards, and chard. Chop and sauté in olive oil or butter for a lovely side-dish. They are also tasty raw. Store in plastic bag in fridge and wash well before using. If you find any unwanted visitors, try soaking in salted water and then rinse.
Broccoli: We were amazed to see these beautiful bouquets of green in the field! Rich in fiber and vitamin C, this brassica always adds a flavor to soups, salads, and stir-fries. Store dry in fridge and wash before using.
Romanesco: This Italian heirloom is quite versatile and tastes like a cross between cauliflower and broccoli. Try steaming it and adding lemon juice, olive oil, salt and pepper. It also pairs very well with pasta. Store in the fridge.
Pink Lady Apples: These apples are from our friends at Smit Orchards in Linden and are certified organic. Keep in the fridge or on the counter (depending on what you like) and wash before consuming.
Turnips: This ancient veggie is one of the earliest to be cultivated and was a staple before the potato. It is rich in fiber, calcium, and vitamins A and C. These beauties can be eaten raw or steamed and have a deliciously buttery crunch. Remove the greens and store in separate plastic bags in fridge. Be sure to wash them before eating. The turnip greens are amazing sautéed!
Collard Greens: These luscious green leaves are a great source of beta carotene, vitamin C and calcium. They are typically cooked a little longer than other greens, but are well worth the wait. Look in our recipe archives for ideas. Store in fridge and wash well.
Leeks: These large alliums are rather mild in flavor and simply melt to perfection when sautéed. Use in soups, stir-fry, or in place of onions in other dishes for a delicious and more subtle flavor. The green tops are great for making stock! Store in fridge and wash very well before using.
Green Cabbage: Cabbage is wonderful because it cooks quickly, is versatile, and tastes so good. It makes a delicious coleslaw or a nice addition to a salad. Store in fridge and wash well before use.
February 9, 2012
Cilantro: The fragrant herbs pairs incredibly well with piquant foods and can enhance the flavors of many dishes. Wrap in a damp paper towel or store upright in an inch of water, then refrigerate. Do not wash prior to refrigeration, but make sure to wash before use.
Mandarin or Navel Oranges: The mandarins are from our friend Bill at Everything Under the Sun in Winters and are sustainably grown, but are not certified organic. Boy, do they have delicious citrus! They make a great afternoon snack or great salad addition. The oranges are from our very own orchard, and they’re quite juicy! Wash and peel.
Lemons: These are from our friend Nacho at Twin Girls Farm and are QAI (Quality Assurance International) certified organic. These juicy dreams add a great touch to winter greens and salads. They store longer in crisper of fridge.
Mixed Baby Lettuce: Enjoy these fresh greens for salads and sandwiches! It is a mix of tender curly, red leaf and Romaine lettuces. Store in plastic bag in fridge and wash well before consuming.
Mixed Mustard Greens: The beautiful ruffled leaves of the mustard plant have a spicy flavor and are highly nutritious. They can be added raw to salad or sautéed or braised to tame the bitterness. Store in crisper in fridge and wash before eating.
Pomelo(s): This delicious citrus is from our orchard! The pomelo is like a large grapefruit, but it’s sweeter and juicier. It might be a bit harder to peel, but it is definitely worth the effort! Peel away the piths if you don’t want the bitterness. This fruit lasts better if it is stored in the fridge.
Broccoli: We were amazed to see these beautiful bouquets of green in the field! Rich in fiber and vitamin C, this brassica always adds a flavor to soups, salads, and stir-fries. Store dry in fridge and wash before using.
Romanesco: This Italian heirloom is quite versatile and tastes like a cross between cauliflower and broccoli. Try steaming it and adding lemon juice, olive oil, salt and pepper. It also pairs very well with pasta. Store in the fridge.
Chard: These big, beautiful leaves are mighty tasty! Remove the leaves from the stems, but make sure to eat the stems too. The stems will need to be cooked a little longer than the leaves. Store in a plastic bag in the fridge and wash well before using.
Turnips: This ancient veggie is one of the earliest to be cultivated and was a staple before the potato. It is rich in fiber, calcium, and vitamins A and C. These beauties can be eaten raw or steamed and have a deliciously buttery crunch. Remove the greens and store in separate plastic bags in fridge. Be sure to wash them before eating. The turnip greens are amazing sautéed!
Savoy Cabbage: The beautiful head of cabbage with its crinkly leaves is amazingly sweet with a more delicate flavor than other cabbage varieties. It is delicious steamed or stuffed with rice, potatoes, or ground meat. It is a lovely addition to soups and is great raw in salads or slaws. Keep in crisper of fridge and wash before eating.
February 8, 2012
Cilantro: The fragrant herbs pairs incredibly well with piquant foods and can enhance the flavors of many dishes. Wrap in a damp paper towel or store upright in an inch of water, then refrigerate. Do not wash prior to refrigeration, but make sure to wash before use.
Mandarin Oranges: These delicious little cuties are from our friend Bill at Everything Under the Sun in Winters and are sustainably grown, but are not certified organic. Boy, do they have delicious citrus! These make a great afternoon snack or great salad addition. Wash and peel.
Lemons: These are from our friend Nacho at Twin Girls Farm and are QAI (Quality Assurance International) certified organic. These juicy dreams add a great touch to winter greens and salads. They store longer in crisper of fridge.
Mixed Baby Lettuce: Enjoy these fresh greens for salads and sandwiches! It is a mix of tender curly, red leaf and Romaine lettuces. Store in plastic bag in fridge and wash well before consuming.
Mixed Mustard Greens: The beautiful ruffled leaves of the mustard plant have a spicy flavor and are highly nutritious. They can be added raw to salad or sautéed or braised to tame the bitterness. Store in crisper in fridge and wash before eating.
Pomelo(s): This delicious citrus is from our orchard! The pomelo is like a large grapefruit, but it’s sweeter and juicier. It might be a bit harder to peel, but it is definitely worth the effort! Peel away the piths if you don’t want the bitterness. This fruit lasts better if it is stored in the fridge.
Broccoli: We were amazed to see these beautiful bouquets of green in the field! Rich in fiber and vitamin C, this brassica always adds a flavor to soups, salads, and stir-fries. Store dry in fridge and wash before using.
Romanesco: This Italian heirloom is quite versatile and tastes like a cross between cauliflower and broccoli. Try steaming it and adding lemon juice, olive oil, salt and pepper. It also pairs very well with pasta. Store in the fridge.
Chard: These big, beautiful leaves are mighty tasty! Remove the leaves from the stems, but make sure to eat the stems too. The stems will need to be cooked a little longer than the leaves. Store in a plastic bag in the fridge and wash well before using.
Turnips: This ancient veggie is one of the earliest to be cultivated and was a staple before the potato. It is rich in fiber, calcium, and vitamins A and C. These beauties can be eaten raw or steamed and have a deliciously buttery crunch. Remove the greens and store in separate plastic bags in fridge. Be sure to wash them before eating. The turnip greens are amazing sautéed!
Savoy Cabbage: The beautiful head of cabbage with its crinkly leaves is amazingly sweet with a more delicate flavor than other cabbage varieties. It is delicious steamed or stuffed with rice, potatoes, or ground meat. It is a lovely addition to soups and is great raw in salads or slaws. Keep in crisper of fridge and wash before eating.
February 2, 2012
Dill: This wispy and fern-like herb has a soft and sweet taste that will lend a delicate flavor to many dishes. Always add towards the end of cooking as heat will destroy the delicate flavor. Store in fridge in plastic and wash only before using.
Navel Oranges: These juicy treats are from our friend Nacho at Twin Girls Farm near Fresno and are QAI (Quality Assurance International) certified organic. We’ve been friends with this family farm for a long time and see them every week at the Ferry Plaza Farmers Market and yes, they do have twin teenage girls. They sell some of their goods to Purity, so that will explain if it has a market sticker on it. The oranges keep well in the fridge. Peel and enjoy!
Lemons: These are also from Twin Girls Farm and are QAI (Quality Assurance International) certified organic. These juicy dreams add a great touch to winter greens and salads. They store longer in crisper of fridge.
Mixed Baby Lettuce: Enjoy these fresh greens for salads and sandwiches! It is a mix of tender curly, red leaf and Romaine lettuces. Store in plastic bag in fridge and wash well before consuming.
Stir-fry Mix: Bright, beautiful and full of vitamins and minerals! This is a mix of kale, collards, and chard. Chop and sauté in olive oil or butter for a lovely side-dish. They are also tasty raw. Store in plastic bag in fridge and wash well before using. If you find any unwanted visitors, try soaking in salted water and then rinse.
Broccoli: We were amazed to see these beautiful bouquets of green in the field! Rich in fiber and vitamin C, this brassica always adds a flavor to soups, salads, and stir-fries. Store dry in plastic bag in fridge and wash before using.
Romanesco: This Italian heirloom is quite versatile and tastes like a cross between cauliflower and broccoli. Try steaming it and adding lemon juice, olive oil, salt and pepper. It also pairs very well with pasta. Store in a plastic bag in the fridge.
Mixed Mustard Greens: The beautiful ruffled leaves of the mustard plant have a spicy flavor and are highly nutritious. They can be added raw to salad or sautéed or braised to tame the bitterness. Store in crisper in fridge and wash before eating.
Baby Bok Choy: This crunchy and tasty bok choy is amazing sautéed and adds a little something special to a soup or stir-fry. Store in plastic bag in fridge. Don’t forget to use the ribs!
Red Cabbage: Cabbage is wonderful because it cooks quickly, is versatile, and tastes so good. Red cabbage is particularly lovely sliced thin in green salads and really brightens up a coleslaw. Store in fridge and wash well before use.
Pink Lady Apples: These apples are from our friends at Smit Orchards in Linden and are certified organic. Keep in the fridge or on the counter (depending on what you like) and wash before consuming.
Butternut or Spaghetti Squash: Butternut squash is sweet and easy to prepare. It makes great soup and bread and goes well in sautées! The spaghetti squash can be used as a pasta substitute with marinara sauce or stuffed with herbs, cheese, and nuts for a delicious meal. Store in a cool (not cold), dark place.
February 1, 2012
Dill: This wispy and fern-like herb has a soft and sweet taste that will lend a delicate flavor to many dishes. Always add towards the end of cooking as heat will destroy the delicate flavor. Store in fridge in plastic and wash only before using.
Navel Oranges: These juicy treats are from our friend Nacho at Twin Girls Farm near Fresno and are QAI (Quality Assurance International) certified organic. We’ve been friends with this family farm for a long time and see them every week at the Ferry Plaza Farmers Market and yes, they do have twin teenage girls. They sell some of their goods to Purity, so that will explain if it has a market sticker on it. The oranges keep well in the fridge. Peel and enjoy!
Lemons: These are also from Twin Girls Farm and are QAI (Quality Assurance International) certified organic. These juicy dreams add a great touch to winter greens and salads. They store longer in crisper of fridge.
Mixed Baby Lettuce: Enjoy these fresh greens for salads and sandwiches! It is a mix of tender curly, red leaf and Romaine lettuces. Store in plastic bag in fridge and wash well before consuming.
Stir-fry Mix: Bright, beautiful and full of vitamins and minerals! This is a mix of kale, collards, and chard. Chop and sauté in olive oil or butter for a lovely side-dish. They are also tasty raw. Store in plastic bag in fridge and wash well before using. If you find any unwanted visitors, try soaking in salted water and then rinse.
Broccoli: We were amazed to see these beautiful bouquets of green in the field! Rich in fiber and vitamin C, this brassica always adds a flavor to soups, salads, and stir-fries. Store dry in plastic bag in fridge and wash before using.
Romanesco: This Italian heirloom is quite versatile and tastes like a cross between cauliflower and broccoli. Try steaming it and adding lemon juice, olive oil, salt and pepper. It also pairs very well with pasta. Store in a plastic bag in the fridge.
Mixed Mustard Greens: The beautiful ruffled leaves of the mustard plant have a spicy flavor and are highly nutritious. They can be added raw to salad or sautéed or braised to tame the bitterness. Store in crisper in fridge and wash before eating.
Baby Bok Choy: This crunchy and tasty bok choy is amazing sautéed and adds a little something special to a soup or stir-fry. Store in plastic bag in fridge. Don’t forget to use the ribs!
Red Cabbage: Cabbage is wonderful because it cooks quickly, is versatile, and tastes so good. Red cabbage is particularly lovely sliced thin in green salads and really brightens up a coleslaw. Store in fridge and wash well before use.
Pink Lady Apples: These apples are from our friends at Smit Orchards in Linden and are certified organic. Keep in the fridge or on the counter (depending on what you like) and wash before consuming.
Spaghetti Squash: This is fantastic baked (either halved or whole) and has fun, spaghetti-like strands of flesh on the inside. It can be used as a pasta substitute with marinara sauce or stuffed with herbs, cheese, and nuts for a delicious meal. Store in a cool (not cold), dark place.
January 26, 2012
Mandarin Oranges: These delicious little cuties are from our friend Bill Crepps at Everything Under the Sun in Winters, and are sustainably grown, but are not certified organic. These make a great afternoon snack or a great addition to salads. Wash and peel.
Arugula: This popular Italian green packs a slight bite with nutty undertones and pairs well with cheese, nuts, and a vinaigrette. Store in plastic bag in fridge, rinse, and dry before eating.
Mixed Baby Lettuce: Enjoy these fresh greens for salads and sandwiches! It is a mix of tender curly, red leaf and romaine lettuces. Store in plastic bag in fridge and wash well before consuming.
Spinach: This tasty and nutritious green will probably be dirty. (Visit www.eatwell.com/produce/spinach to learn why.) To clean, first rinse quickly, then fill up a bowl with cold water. Put spinach in the water, swish, and let soak for 5 to 10 minutes. Lift leaves out of water, rinse and blot or spin dry. Store in plastic bag in fridge, but don’t wash it until you’re ready to cook!
Broccoli: We were amazed to see these beautiful bouquets of green in the field! Rich in fiber and vitamin C, this brassica always adds a flavor to soups, salads, and stir-fries. Store dry in plastic bag in fridge and wash before using.
Romanesco: This Italian heirloom is quite versatile and tastes like a cross between cauliflower and broccoli. Try steaming it and adding lemon juice, olive oil, salt and pepper. It also pairs very well with pasta. Store in a plastic bag in the fridge.
Turnips: This ancient veggie is one of the earliest to be cultivated and was a staple before the potato. It is rich in fiber, calcium, and vitamins A and C. These beauties can be eaten raw or steamed and have a deliciously buttery crunch. Remove the greens and store in separate plastic bags in fridge. Be sure to wash them before eating. The turnip greens are amazing sautéed!
Leeks: These large alliums are rather mild in flavor and simply melt to perfection when sautéed. Use in soups, stir-fry, or in place of onions in other dishes for a delicious and more subtle flavor. The green tops are great for making stock! Store in fridge and wash well before using.
Green Cabbage: Cabbage is wonderful because it cooks quickly, is versatile, and tastes so good. Cabbage makes a wonderful coleslaw or a nice addition to a salad. Store in fridge and wash well before use.
Pink Lady Apples: These apples are from our friends at Smit Orchards in Linden and are certified organic. Keep in the fridge or on the counter (depending on what you like) and wash before consuming.
Butternut Squash: Sweet and easy to prepare, this winter squash is extremely versatile and easy to peel. Store in a cool (not cold), dark, dry place. Perfect when baked. It makes great soup and bread and goes well in sautées!
January 25, 2012
Mandarin Oranges: These delicious little cuties are from our friend Bill Crepps at Everything Under the Sun in Winters, and are sustainably grown, but are not certified organic. These make a great afternoon snack or a great addition to salads. Wash and peel.
Arugula: This popular Italian green packs a slight bite with nutty undertones and pairs well with cheese, nuts, and a vinaigrette. Store in plastic bag in fridge, rinse, and dry before eating.
Mixed Baby Lettuce: Enjoy these fresh greens for salads and sandwiches! It is a mix of tender curly, red leaf and romaine lettuces. Store in plastic bag in fridge and wash well before consuming.
Spinach: This tasty and nutritious green will probably be dirty. (Visit www.eatwell.com/produce/spinach to learn why.) To clean, first rinse quickly, then fill up a bowl with cold water. Put spinach in the water, swish, and let soak for 5 to 10 minutes. Lift leaves out of water, rinse and blot or spin dry. Store in plastic bag in fridge, but don’t wash it until you’re ready to cook!
Broccoli: We were amazed to see these beautiful bouquets of green in the field! Rich in fiber and vitamin C, this brassica always adds a flavor to soups, salads, and stir-fries. Store dry in plastic bag in fridge and wash before using.
Romanesco: This Italian heirloom is quite versatile and tastes like a cross between cauliflower and broccoli. Try steaming it and adding lemon juice, olive oil, salt and pepper. It also pairs very well with pasta. Store in a plastic bag in the fridge.
Turnips: This ancient veggie is one of the earliest to be cultivated and was a staple before the potato. It is rich in fiber, calcium, and vitamins A and C. These beauties can be eaten raw or steamed and have a deliciously buttery crunch. Remove the greens and store in separate plastic bags in fridge. Be sure to wash them before eating. The turnip greens are amazing sautéed!
Leeks: These large alliums are rather mild in flavor and simply melt to perfection when sautéed. Use in soups, stir-fry, or in place of onions in other dishes for a delicious and more subtle flavor. The green tops are great for making stock! Store in fridge and wash well before using.
Green Cabbage: Cabbage is wonderful because it cooks quickly, is versatile, and tastes so good. Cabbage makes a wonderful coleslaw or a nice addition to a salad. Store in fridge and wash well before use.
Pink Lady Apples: These apples are from our friends at Smit Orchards in Linden and are certified organic. Keep in the fridge or on the counter (depending on what you like) and wash before consuming.
Butternut Squash: Sweet and easy to prepare, this winter squash is extremely versatile and easy to peel. Store in a cool (not cold), dark, dry place. Perfect when baked. It makes great soup and bread and goes well in sautées!
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