A few updates and recipes

purslane1.jpg

Hello everyone!

I hope you are enjoying the plentiful amount of greens you received in your share this week. FYI the Romaine Lettuce came from Tangerini Farm, an organic farm in Millis, MA via Worcester’s new, pilot Food Hub.

The next upcoming Saturday workdays will be held (if 2+ people RSVP) on Saturday July 9th and Saturday July 23rd from 8am-12pm.  You must RSVP for the date you wish to work on by the pick up time the Wednesday before so that we can plan ahead for the work day accordingly. Thank you for your help with this!
So far Saturday July 9th is definitely on since two people have already RSVP’d. If you’d like to join in the fun, we would all benefit from your help!
See you next week,
Amanda
Below, find some interesting info about Purslane, which you have in your share from this week…I don’t usually share meat-based recipes, but for an ethnic dish such as the first one, I challenge you to create your own version with the ingredients of your choosing.
A great meat-flavor substitute I use as my secret weapon in a lot of dishes that lack the depth of flavor (usually, umami) that meat provides is Better than Bouillon’s vegetable bouillon (it’s a thick paste that comes in a glass jar, Organic or not both available. It’s irreplacable in my opinion. The runner up would be Tamari/Soy Sauce, which also provides umami flavor.
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