ATTENTION NEW CUSTOMERS: IF YOU HAVE NEVER ORDERED
BEFORE PLEASE EMAIL US AT anners@annerspantry.com BEFORE USING THE MEMBERS ONLY AREA
ORDER DEADLINE FOR ALL MARKET BAGS IS FRIDAY BY 6:00PM!
For all of you juicers out there we have put together an awesome bag of organic fruits and veggies perfect for making your own juice! This bag is available Monday thru Friday!
The Juicer Bag $20 (always available during regular hours) Carrots
Apples or Pears
Lemons
Beets
Greens (items vary, but may be kale, spinach, celery, etc.)
Fresh Ginger
WEEKENDER BAG - $35 - 5/23-5/24 (pick up at Anner's Noon til 6pm)
*You can pick up your Weekender at Anner's on Thursday or Friday!*
REMEMBER THAT THIS BAG IS FIRST COMES, FIRST GETS!!!!!
Ground Meat (beef, chicken, or turkey)
Hot Dogs (beef or chicken)
Blue Moose Salsa (mild, medium, hot, or fire-roasted)
Cantaloupe
Potatoes
Apples
Leeks or Onions
Dozen Happy Eggs
Roma Tomatoes
Red Leaf Lettuce
UPGRADE or MINI-BAG - $20:
Ground Meat or Hot Dogs
Cocktail Franks
Extra Cantaloupe
Extra Potatoes
Extra Apples
(Need less food? Order just the Mini-Bag for $20. If you need more food we offer a "family size" upgraded bag that will feed more for only $50. Same bags,
just more of what's in them plus a few extras! Please let us know when ordering if you
would like to upgrade to the family size!)
THE WEEKENDER BAG IS AVAILABLE ON THURSDAY OR FRIDAY ONLY!
BA pick up 6:30pm until 7:30pm THURSDAY ONLY!
FRUIT & VEGGIE BAG - $35 - 5/27/13 (pick up Monday 6pm-8pm)
Corn on the Cob
Cantaloupe
Broccoli or Cauliflower
Cucumbers
Abate Fetel Pears
Plums
Green Seedless Grapes
Crimini Mushrooms
UPGRADE or MINI-BAG - $20
Extra Corn on the Cob
Potatoes
Strawberries
Extra Plums
Extra Mushrooms
MEAT & MORE BAG - $35 NOW AVAILABLE MONDAY 3PM TO 8PM, TUESDAY, THURSDAY, & FRIDAY 10AM TO 6PM, AND WEDNESDAY 10AM TO 3PM. YOU CAN STILL PRE-ORDER FOR MONDAY/TUESDAY PICK UP SO THAT WE NOW HOW MANY PEOPLE TO EXPECT BUT FEEL FREE TO STOP IN FOR ONE ON THE OTHER DAYS WITHOUT PRE-ORDERING.
Create your own meat & more bag! Complete lists for
each Group will be available when you come pick up.
1 Item from Group A
2 Items from Group B
3 Items from Group C
UPGRADE or MINI-BAG - $20 1 Item from Group A
1 Item from Group B
1 Item from Group C
Examples ONLY - items will vary:
Group A: Beef, Chicken, Fish
Group B: Eggs, Bacon, Hot Dogs
Group C: Hummus, Deli Salads, Cheese
TO ORDER SIMPLY EMAIL US AT ANNERS@ANNERSPANTRY.COM AND LET US KNOW WHICH BAGS YOU WOULD LIKE!
May 23rd, 2013
If you ever would like a recipe, some help, or just a suggestion on any of the food we offer please send us an email and we would be happy to help! You can also access Anner’s recipes on Facebook (www.facebook.com/AnnersPantry) and on our website www.annerspantry.com.
REMEMBER: We have 95% of all the items you see in the recipes here for sale. We’re available Tuesday, Thursday, and Friday from 10am to 6pm and Wednesday from 10am to 3pm so come and “shop outside the bag!”
Broccoli Slaw
1 cup coarsely chopped broccoli – this is a good place to use your stems. Peel them deeply so that all you have is the pale, tender center and then slice these up.
½ cup finely chopped yellow onion
2 tablespoons extra virgin olive oil
1 tablespoon fresh lime or lemon juice
1 teaspoon organic sugar
¼ teaspoon Real salt
½ teaspoon Anner’s Mix or any all-purpose seasoning
Stir together the oil, lime juice, sugar, salt and Anner’s Mix and set aside while you chop the veggies. Re-stir the dressing and mix everything together. This keeps well for 2-3 days.
Simple Cauliflower “Rice”
1 small head of organic cauliflower - chopped to the size of cooked rice grains; you can do this in a food processor in small batches and pulse until it is the size you want – about 3 cups
½ cup onion - minced
2 tablespoons butter
1-2 tablespoons of coconut oil
¼ teaspoon chili powder
½ teaspoon Anner’s Mix
1 teaspoon “Real” salt
¼ teaspoon white pepper
Sauté the onions in the melted butter and coconut oil over medium heat until they are translucent – about 5 minutes. Add the cauliflower and stir well. Add the Anner’s, chili powder, “Real” salt and pepper. Cover the skillet and cook the cauliflower for 5-10 minutes until softened. Makes 6 to 8 generous servings.
Leek How To
Leeks are a member of the onion family with the loveliest of flavors. They are classic with potatoes in all kinds of ways, probably best known in vichyssoise.
To use them, cut off the root and all the dark green part (wash those dark greens and save them for your stock pot). Split in half lengthwise, rinse thoroughly (dirt can get into the layers especially near the top) and slice horizontally about ¼” thick.
Summer Potato Soup
¾ cup leek slices – cut off the root & all the dark green part (save for your stock pot). Split in half lengthwise, rinse thoroughly and slice horizontally about ¼” thick.
1 ½ cups peeled potato cubes
½ cup celery leaves – the pale green ones chopped fine
1 Tablespoon lite olive oil
1 ½ cups chicken stock (or water with 1 Tbsp Anner’s meatless chicken stock powder)
1 teaspoon Real salt
¼ teaspoon white pepper
½ teaspoon Anner’s mix
2 tablespoons chives and parsley – equal parts - chopped together
Heat the olive oil in a heavy 2 quart saucepan on med-hi. Sauté leeks and celery leaves 3-4 minutes until they just start to color. Add potatoes, stock, salt pepper, and Anner’s mix. Bring to a simmer and lower heat. Simmer about 15 minutes until the potatoes are quite tender. Add fresh chives and parsley and simmer 5 more minutes.
My Granny Farm was a great cook and something found on the summer table often was: Granny Farm’s Cucumber and Tomato Salad
½ cup cucumbers – wash and slice in half lengthwise and slice. I scoop out the seed pocket with a teaspoon because it makes a less watery dish, but if you’re in a hurry, skip it. Peel or don’t peel? Granny always peeled, but go with what you like.
½ cup yellow onion slices - cut in half through the stem, peel, put the flat edge on the cutting surface, and slice thin
½ cup cherry tomatoes – cut in half
2 tablespoons apple cider vinegar
1 tablespoon honey or agave nectar
½ teaspoon “Real” Kosher salt
Pinch of white pepper
Mix everything together and let them sit in the frig for at least 30 minutes. They will also keep for at least a day if you have any leftover.
Mushroom Tapenade
2 cups Crimini mushrooms – finely chopped
½ cup red or yellow onion – finely chopped
1 tablespoon garlic – finely chopped
1 tablespoon butter
2 tablespoons extra virgin olive oil
1 tablespoon fresh cilantro or 3 tablespoons fresh parsley – finely chopped
1 tablespoon fresh thyme leaves
1 teaspoon Real kosher salt
¼ teaspoon white pepper
½ teaspoon Anner’s mix
1 teaspoon Wizard Worcestershire
Heat the oil and butter in a skillet over medium high heat. Add the onion, garlic, salt, pepper, and mushrooms and sauté for 5 minutes. Add the herbs, Anner’s and Wizard and continue to sauté until it is a rich deep brown.
EAT HEALTHY! IT’S MORE FUN!
Love,
Anner
Your Basic Pantry: These are some of the things you will need on a regular basis. I always keep these in my pantry and they may be called for at any time.
Herbs and Seasonings:
Anner’s Mix
White Pepper
“Real” Salt (kosher & fine grinds)
Thyme
Red Pepper Flakes
Anner’s Italian Herbs
Bay Leaf
Anner’s Taco Seasoning
Anner’s Vegetarian Chicken Stock Powder
Ground Cumin
Anner’s Dry Rub
Cinnamon
Anner’s French Fry Seasoning
Condiments and Oils:
Olive Oil – I have a good extra virgin and a light flavored one
Butter
Red Balsamic Vinegar
White Balsamic Vinegar
Wizard Worcestershire – this is a vegetarian Worcestershire which is the best Worcestershire I have ever had and it doesn’t have any of those bad guy sugar products or other junk like every other brand of Worcestershire
Bragg or Coconut Liquid Aminos
