Organic Produce for Monday, February 28th

Good morning everyone!

Mangos are coming into season and I got a good deal on them. If they ripen up to be yummy, I’ll try for more next week.

The 2nds today are roma tomatoes, Ranier apples (yellow), orange peppers and butternut/spaghetti squash. The Braeburn apples are not 2nds.

I have extra roma tomatoes, cabbage and apples. Help yourself to some. There are in a box on your left when you come into the garage.

The roma tomatoes were completely free because the food terminal people (Sanson’s) got them for free. I will try to ripen mine some more and use them in soups or dehydrate them.

Each box is the same except that some have a cauliflower and some a cucumber. Take your pick.

Is anyone interested in organic apple fruit leather? I will have some for sale next week. I might even have samples!

The next section of produce is coming up soon. I am planning to e-mail out new forms for you to sign up. The section will be 10 weeks long. However, if you want 2 more weeks, you can indicate your preference on your form. If I get at least 12 people, I will add on 2 more weeks for those people.

Ideas for this week?

I’m making eggrolls for my family with the cabbage. Not very healthy, but that’s what they like and I’ll use the broccoli, cabbage, cabbage, mushrooms and zuchinni to make a stirfry.
On another day, I’ll sautee or grill the mushrooms, orange peppers and zucchini for a fajita night.
If you got spaghetti squash, you can bake it whole in the oven at 350 for about an hour or until soft. Then when you break it open, the squash comes out like spaghetti. You can toss it with marinara sauce or oil with salt and pepper

I’d like to pass on a couple of recipes from one of our members, Rena Wertheim:

Anything goes veggie soup
4 c. stock (your choice)
4 c. tomato or V8 juice
1/2 can tomatoe paste

chop or dice the following vegetables or others of your choosing:
1 large onion diced
1 bunch broccoli bite size
3-4 carrots sliced into rounds
3-4 stalks celery sliced or diced
2 large potatoes cubed
1 can kidney or great northern beans rinsed
1 bunch swiss chard chopped or kale – remove stem from kale
(cauliflower, cabbage mushrooms would all work in this soup)
1 t dried basil
1 t dried oregano
2-3 dashes of tabasco (omit if you don’t like spice)
1/8 t red pepper flakes " " " "
2-3 dashes worcestershire sauce
salt & pepper to taste

Cook all ingredients on med – high heat til vegetables are tender about 30 -45 min. For a thicker soup remove one & a half cups vegetables to blender and puree. (an immersion blender can be used). Return pureed vegetables to pot and stir. Short cut pasta could also be added for a minestrone like soup.

Enjoy!

Roasted winter vegetables

Ina Garten

Ingredients

  • 1 pound carrots, peeled
  • 1 pound parsnips, peeled
  • 1 large sweet potato, peeled
  • 1 small butternut squash, peeled and seeded (about 2 pounds)
  • 3 tablespoons good olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped flat-leaf parsley

Directions

Preheat the oven to 425 degrees F.

Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don’t cut them too small.

Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.

Sprinkle with parsley, season to taste, and serve hot.

Roasted Vegetable Soup Ingredients

  • 3 to 4 cups chicken stock, preferably homemade
  • 1 quart Roasted Winter Vegetables, recipe above
  • Kosher salt and freshly ground black pepper

For serving:

  • Good olive oil

Directions

In a large saucepan, heat 3 cups of chicken stock. Coarsely puree the Roasted Winter Vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender). Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it’s the consistency you like.

Have a great day!

Toby

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