Our Local Foods is opening our second store this coming week!! Our newest store is located on Clements Ferry Road near Highway 41 in the Two Rivers Center- Look for the BIG GREEN CHICKEN. We have expanded our line of food products from local farms, and have increased our products as well, including McClellanville seafood.

We will be open daily from 9AM – 6PM serving breakfast, lunch and take-home dinners as well as our full complement of Kitchen Table Cuisine products. Let us know if you would like to see an earlier opening for those of you that need coffee and breakfast on your morning drive.

Phone: (843) 849-0080

Menu this week – June 6, 2011

Menu this week:

- Chicken and Eggplant with Tomatoes and Moroccan Spices
- Green Beans with Garlic Lemon and Cilantro
- Grilled Cabbage and Torpedo Onion Slaw

Kitchen Table Cuisine shopping list
- Seasonal vegetable box
- Chicken legs 2 packages
- Alchemy Spice Company Neo Masala

Grocery list or must have in the pantry

- Vegetable oil
- Extra Virgin Olive Oil
- Canned Tomatoes
- Sea Salt
- Black Pepper
- Ground Ginger
- Fresh Cilantro
- Slivered Almonds
- Marjoram
- Lemon
- Hungarian paprika
- Tarragon
- Tarragon Vinegar
- Dijon Mustard

Weekly Menu

- Vietnamese Meatball Sandwiches
- Kale Chips
- Spring Garden Salad with Goat Cheese, Roasted Beets and Walnuts
- Baked Fried Chicken

Our Local Foods Shopping List

- Seasonal vegetable box
- Salad this week
- Alchemy Spices Bella Garlique
- Goat Cheese Split Creek
- Buttermilk
- Ground Beef
- Ground Pork
- 1 package chicken legs
- 1 package chicken breast
- Baguette
- Pecorino Cheese
- Seasonal Fruit

Groceries for the fridge and pantry

- Sea Salt
- Pepper
- Olive Oil
- Sesame oil
- Brown Rice Vinegar
- White Wine Vinegar
- Cilantro
- Hot chili sauce
- Fish sauce
- Mayonnaise
- Turbinado Sugar
- 1 Jalepeno Pepper
- Walnuts

Shopping list

KTC

- Seasonal Vegetable Box
- Rio Bertolini Fettuccine
- Quinoa
- Parmesan Cheese

Things to buy at the grocery store

- Whole Wheat pastry flour
- Low fat cottage cheese
- Almond extract
- Slivered Almonds
- Canola oil
- Extra Virgin Olive Oil
- Sun dried tomatoes
- Kalamata Olives
- Baking powder

Place Your Kitchen Table Cuisine Orders Today!

KTC Take Home
- Italian Meatballs with Marinara Sauce – $17.95
Delicious easy family dinner with Rio Bertolini’s Garlic and Chive Spaghetti.

Great Specials This Week on KTC

-Chicken Leg Quarters 20% off!
Limit 3 per customer please

-Ground Beef – $1 off/pound
Limit 3 per customer please

-Garlic Beef Bratwurst – $1 off/pound
Limit 3 per customer please

-Drinkable Yogurt Quarts 15% off!

Did Anyone See Adaptive Gardens in the Post and Courier Today?

Congratulations to Adaptive Gardens of the Lowcountry for a wonderful Earth Day celebration at MUSC yesterday. It’s wonderful to have Jodie, Leslie, and the kids be recognized for what they do together. There was a beautiful display of organic vegetable and herb starts for everyone to enjoy.

We’d also like to thank the community for all their support of Adaptive Gardens of the Lowcountry.

Thank You CSA Members!

The Spring/Summer CSA has officially begun. Thank you to everyone who has subscribed to the CSA, we appreciate your support. Overall it was a wonderful first week. Thank you for your patience with the few bumps and bruises we had.

We hope to have strawberries in the bags as often as possible. Although we may not be able to have them every week, they are growing strong and looking good

The CSA bags for next week will include Swiss Chard, Red Russian Kale, Hakurai Turnips, French Breakfast Radishes, Strawberries, Broccoli Raab, Yellow Squash, a Spring Salad Mix, and Green Onion or Garlic.

As the season progresses the quantities will increases.

Farmers Markets in the Area

If you are not a member of the CSA or KTC, please be sure to find us at the farmers markets. We are at the following markets this year:
- Mount Pleasant on Tuesday afternoons
- Pawleys Island on Wednesdays
- Daniel Island and Park Circle on Thursdays
- Charleston on Saturdays

Happy Easter!

• Chicken Breast with Beets and Greens with Orange Butter
• Fettuccine with English Peas, Pea tendrils and Basil
• No Cream, Creamy Winter Squash Soup
• Appetizer – grilled yellow squash with arugula and goat cheese on baguette rounds

Shopping List

@Kitchen Table Cuisine

* Seasonal Vegetable box
* Boneless skinless Chicken Breast
* Happy Cow Creamery Whole milk
* Happy Cow Creamery Butter
* Fresh Normandy Farms Baguette
* Fresh Seasonal Fruit
* Happy Cow Creamery Parmesan Cheese
* Rio Bertolini Whole Wheat Fettuccine
* Organic Vegetable Stock

Extras to pick up at the grocery store

* Extra virgin olive oil
* 1 Peperoncino
* Sea Salt
* Carrots
* Onions
* Celery
* ½ lb boiling potatoes
* Sherry wine vinegar
* Shallots

Serves 4

Ingredients

- 3 yellow summer squash, cut into 2 inch pieces.
- 1 pound red new potatoes, peeled and cut into 1 inch dice
- 4 cups chicken broth
- 3 tablespoons unsalted butter, cut into small pieces
- 3 tablespoons chopped fresh dill
- Salt and freshly ground black pepper,to taste
-1 scallion, white bulb and 3 inches of green, thinly sliced on the diagonal, for garnish.

Preparation

- Place potatoes and squash in a large soup pot. Add the broth and bring to a boil.
- Reduce the heat, cover and simmer until the squash is tender, 20 minutes.
- Add the butter, 1 tablespoon of the dill and salt and pepper.
- Puree the soup in a blender or food processor until smooth. (be careful blending hot soups – you may want to allow the soup to cool a bit.)
- Return soup to the pot and heat through, stirring in remaining 2 tablespoons of dill.
- Sprinkle with scallion just before serving.

Serves 4

Ingredients

- 1 lb Kale, tough stems and center ribs removed
- 5 bacon slices, cut into ½ inch pieces
- 2 garlic cloves, finely chopped
- 1 cup water

Preparation

1. Wash and coarsely chop kale leaves.
2. Cook bacon in a wide 6 – 8 quart heavy pot over moderate heat, stirring occasionally, until crisp, then transfer with a slotted spoon to paper towels to drain.
3. Pour off and discard all but 3 tablespoons fat from pot, then cook garlic in remaining fat over moderately low heat, stirriing, until pale golden, about 30 seconds.
4. Add kale and cook, turning with tongs, until wilted and bright green, about 1 minute.
5. Add water and simmer, partially covered, until just tender, 6 to 10 minutes.
6. Toss with bacon add salt and freshly ground black pepper to taste

Serving suggestion

Take 4 slices of whole grain or other peasant loaf. Rub with garlic clove and drizzle with extra virgin olive oil. Toast on baking sheet, in oven, under broiler, watch carefully so as to not burn, turn and toast the other side. Place toast in the bottom of bowl and ladle warm kale, bacon and garlic mixture on top. Drizzle with more extra virgin olive oil and sprinkle with parmesan cheese if desired. If you are of the pasta persuasion, you could serve over pasta, make sure you keep some of the cooking water from the pasta to add to the finished dish and here again drizzle with EVO and sprinkle with parmesan cheese. Personally, I think Italians get away with eating pasta and bread because of all
the good things they put on top of it!
Viva la pasta, Viva l’Italia!

Roasted chicken breast is made into a completely new and colorful dish that is appetizing and healthy using ingredients from your seasonal vegetable box. Leftovers are not just leftovers anymore!

Serves 4

Ingredients

- 1 tablespoon extra virgin olive oil
- 1 large onion cut into thin half moons
- 2 yellow squash, cut into ¼ inch half moons
- ¾ cup organic chicken broth
- Roasted Chicken breast, torn into bite-size pieces
- 1 small bunch broccoli, washed and cut into fleurettes, remove tough butt edge of stems, peel and half lengthwise(if large half again lengthwise) Do not cut the fleurette too small – they will fall apart when blanched. You can cut them into smaller bite-size pieces after they have been blanched.
- Fettuccine Whole Wheat (if you want you can leave out the pasta and have the meal as a stew, with some whole grain bread)

Preparation

1. Heat oil in large skillet over medium heat. Add onions and stir to coat the onions in the oil.
2. When the onions begin to wilt, lower temperature to medium low and allow to cook for 20 – 25 minutes longer, stirring occasionally.
3. Meanwhile blanch the broccoli in a large pot of salted boiling water. After 3 – 5 minutes, when broccoli is tender but not mushy, remove broccoli with a slotted spoon or strainer and re use the cooking water to cook the pasta if desired. Set broccoli aside.
4. Bring pot of water back to a boil. Add fettuccine and cook according to instructions on package.
5. Save a cup of pasta water) Drain and set aside.
6. After 25 minutes add yellow squash to caramelized onions and stir to coat well. Cook 2 – 3 minutes.
7. Add chicken and chicken broth and simmer about 5 minutes. If serving without pasta, season with salt and pepper and serve with freshly grated parmesan cheese.
8. Add fettuccine if using and stir to coat well with chicken and vegetables, adding a tablespoon or so of pasta water if needed. Season with salt and freshly ground black pepper.

Serve immediately with freshly grated parmesan cheese.

If you don’t have sesame oil you may use olive oil – it’ll be lovely either way with the roasted chicken. You could also substitute broccoli (blanched first ) for the snow peas and with either the sesame oil or olive oil you will have another tasty variation! Pine nuts and sesame seeds add more antioxidants, good fats, and calcium to bright green vegetables.

4 servings

Ingredients

- 3 tablespoons sesame oil
-1 pound snow peas trimmed
- 1 bunch thin scallions, white bulb and 2 inches green
- 2 tablespoons pine nuts (pignoli)
- 1 tablespoon sesame seeds, toasted
- Salt and freshly ground black pepper to taste

Preparation

1. Heat the oil in a large skillet. Add the snow peas and scallions and sauté over medium heat, tossing frequently for 3 minutes.
2. Add the pine nuts, sesame seeds, salt and pepper.
3. Cook an additional 2 to 3 minutes.
4. Serve immediately.

NB – (Toast sesame seeds in a heavy skillet (not non-stick) on stovetop over medium high heat shaking frequently for a few minutes, 3 minutes at the most. Watch carefully as to not burn them. Or you spread seeds in a single layer on a baking sheet and toast in a 350 F oven until fragrant and slighltly golden, again no longer than 3 minutes.)