Weekly Newsletter

UPCOMING EVENTS
The Cook Local Challenge!
If you’d like to find out if you and your friends are the Iron Chefs of C of I, stay tuned.
What: A cooking competition Iron Chef style between 5 teams of 3 students
When: September 28th from 7:30 until 10
Where: Simplot Dining Hall and Kitchen
Why: Watch your friends (or you yourself) run frantically around to design delicious LOCAL food for a panel of judges in an hour and a half.
Prize: A basket for your team to share. It’s worth about $200 and is full of things like gift certificates and C of I bookstore things.
Sign up by emailing to Stewards or just show up to watch the fun!

Field Day for Van Buren 1st Graders
When: October 15th from 11:45 until 3:15
Where: The Eco-House, Gaia
Why: To reach out to our community through education kids about where food comes from—and to give them a chance to play in a pumpkin patch
If you want to be a group leader, email the Stewards!

This week’s produce:
Herbs (mint, spearmint, chives, rosemary, sage, thyme, basil, and parsley)–$1 a bundle/small bag
Rhubarb—$.50 a stalk
Onions– Large- $2 and Small–$2 for 3
Leeks—$1
Bell peppers–$1 per pepper  $.50 for a small
Japanese or Globe Eggplant–$1
Large tomatoes–$1 per tomato
Medium–$1 for two tomatoes
Small–$2 half quart sized bag
Cucumbers—$1 a piece
Chard and Kale—$1 a bundle
Watermelon (limited quantities)—$2

Featured Recipe
Dijon-Rosemary Shish Kabobs
Ingredients
Dijon Rosemary Chicken
1 tablespoon Dijon mustard
2 tablespoons fresh rosemary, stemmed
4 cloves garlic, minced
2 tablespoons freshly squeezed lemon juice
2 tablespoons balsamic vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 pounds boneless, skinless chicken breasts, cut into 1-inch cubes

Veggies for Kebobs
Bell peppers
Onions
Cherry tomatoes
Mushrooms
Squash

Directions: Whisk together all of the Dijon-rosemary chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours. Cut vegetables into bite-size pieces. Skewer kabobs and grill directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat is cooked throughout.

To contact the Stewards either call (208)691-9755 or email
sustainabilitystewards@collegeofidaho.edu

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