The Food Nanny
October 7&8 2008
Meal 1: Potato Leek Soup, Savory Onion Pinwheels, Green Bean and Roast Beet Salad with Almonds
· Heat soup in saucepan.
· Warm bread gently in oven at 300 if desired.
· Serve Green Beans at room temperature.
Meal 2: Stewed Lentils with Roasted Red Pepper Dumplings, Roasted Acorn Squash and Cauliflower Polenta
· Remove dumplings from container to a separate plate, simmer the stew in a sauce pan until hot add a little water if necessary. Return Dumplings to pot and heat through.
· Warm the acorn squash and polenta in the oven at 350 until warmed through. Serve the squash with some butter.
Trivia: What part of the corn kernel is used to make polenta?
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About The CSK
I would like to coin a phrase: Community Supported Kitchen. OK ammend a phrase. But this is what this is. Every week we muse on what is fresh, seasonal, inspiring, and appropriate, cook up two different meal menues, and deliver shares to our members. Each week is something of a surprise, and hopefully something to consider.
What is the CSK?
The Community Supported Kitchen is a members-only, subscription, meal-delivery service in which individuals or families purchase monthly membership shares. Similar to the Community Supported Agriculture model these shares then entitle the members to their ‘share’ of the two dinner menus the kitchen prepares each week. Dues occur at the start of each month and meals are delivered on the same day of every week. Members are invoiced for the coming month, via e-mail, at the end of the present month.
Membership
The CSK operates as a private eating club. Membership entitles you to as many shares as you secure each month. As a member you are in fact owner of the ingredients purchased with your membership dues, and prepared for your meals each week. The preparation of food for members of a private club is not a retail sale. As a member you accept full risk and responsibility for accepting your share.
Who We Are
We have lived here in our town since 2002 and been active in the community as a student, an environmental educator, members of numerous committees, volunteers, a Common Ground Co-op board leader, workshop educators, and local foods advocates. After 16 years of professional culinary experience we founded the CSK at the behest of a community member who needed well prepared, healthy food delivered to her family, and convinced us others do also. She was right.
Contact Us
For additional information and references please e-mail us at:
608csk(at)gmail(dot)com
608csk(at)gmail(dot)com
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Though for Food
There is absolutely no substitute for the best. Good food cannot be made of inferior ingrediants masked with high flavor. It is true thrift to use the best ingredients available and to waste nothing.
-James Beard
-James Beard
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