Organic Produce for Monday, March 21st

Happy Spring!

The next section of produce starts next week. If you are planning to continue getting produce, please fill out the e-mailed form I sent you and e-mail it back to me. You can drop off payment today or next week. If I at least get the e-mail form back, I will know to count you in. Don’t miss out!

It’s so beautiful outside today, so I put everyone’s boxes on the porch at the front door. If you want to leave a check, use an envelope from the bench and place it in the potholder underneath the bench.

Today’s 2nds are yellow baby carrots, celery and the smaller apples. On the bench to the left of the front door are extras of celery and carrots. Help yourself. You can use them for juicing or even making your own soup stock.

Everyone got bok choy, parsley, romaine lettuce and kale. Since there was extra leftover of all of these, I gave one of these items extra for each box. I ran a little short so a couple of boxes have mushrooms. Pick your box according to your preference.

We got credit from the potatoes last week since they were growing eyes already and we still were owed credit for half of the blueberries. Because of this credit, I was able to add on mangoes and bok choy.

Besides using the bok choy to make an asian salad with mandarin oranges and ramen noodles and stir fry (see previous e-mails), you can use it to make eggrolls. They are not the healthiest option, but it works in getting my kids to eat different veggies. Eggrolls are not that hard to make and you can make a bunch and freeze them.

Eggrolls
1 onion chopped
2 carrots shredded
2-3 stalks celery chopped
bok choy sliced thinly minus the greens (use the greens for yourself in smoothies or as a bed of sauteed greens under salmon)
slice mushrooms (optional)
salt and pepper to taste

Sautee the onions, carrot and celery for 5-7 minutes. Add in the bok choy (and mushrooms) and cook for another 5 minutes. Add salt and pepper. The bok choy should be wilted but still have some crunch to it. Add salt and pepper to taste.

You can buy the eggroll wrappers from Heinen’s, Whole Foods and sometimes even Marc’s. In the packaging, there are directions on how to wrap eggrolls. You want to wrap it tight, so oil doesn’t leak in when you fry them. I fry my eggrolls in a pan to use less oil. Fry on high heat using canola or peanut oil.

Note:
Making eggrolls at home can be healthier than a restaurant variety, because you fry it in a pan instead of deep frying. One of the reasons deep frying is not good for you is because as the oil is continuously overheated, more and more free radicals are produced, which is the stuff that causes cancer. At a restaurant we have no idea how long the same deep fry oil is being used.

Enjoy the good weather! I’m off to the park. If you have any questions when picking up your produce, feel free to call me at 216-401-9129.

Thanks

Toby

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