Organic produce for Monday, October 3rd

Good afternoon everyone!

Today’s local produce is red peppers, light green peppers (not hot) and acorn squash. I’m not sure if everyone likes/wants light green peppers but I got them because they were local. I’m open to your opinions on the peppers. If you don’t don’t use them all up in salads, you can chop them up and freeze them to throw on pizza or into tomato sauce. You can also slice them in half the long way and fill them with a dip. Here’s one dip recipe below:

Exotic Mushroom and Walnut Pate


  • 1 cup walnuts
  • 1/2 cup minced shallots
  • 1/2 cup unsalted butter
  • 1/4 pound shiitake mushrooms, chopped
  • 1/4 pound crimini mushrooms, chopped
  • 1/4 pound portobello mushrooms, chopped
  • 1 tablespoon roasted garlic puree
  • 1/4 cup chopped fresh Italian parsley
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 tablespoons extra-virgin olive oil


  1. Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.
  2. In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
  3. Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.
  4. Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.

The 2nds for today are limes (they are yellow, because they are ripe), lemon, zucchini, grapefruit and celery. Give me a heads up if you are overwhelmed by celery. I usually wouldn’t get it 2 weeks in a row, but it was too good a deal to resist. It’s great for soups and juicing. Also, if the grapefruit is too much to eat, juice it for fresh grapefruit juice.

If you want your produce to last a while, I’ve heard that the green plastic produce bags work really well. One woman shopping at the terminal says that her lettuce lasts over 2 weeks in those bags! I will let you know how it works for me.

There has been no cucumbers and I got 1/2 the amount of spinach than I requested. Hopefully, we’ll have more of those next week.

For your swiss chard, I have two recipe ideas. I hope to try at least the soup this week.

Swiss Chard with Garbanzo Beans and Fresh Tomatoes


  • 2 tablespoons olive oil
  • 1 shallot, chopped
  • 2 green onions, chopped
  • 1/2 cup garbanzo beans, drained
  • salt and pepper to taste
  • 1 bunch red Swiss chard, rinsed and chopped
  • 1 tomato, sliced
  • 1/2 lemon, juiced


  1. Heat olive oil in a large skillet. Stir in shallot and green onions; cook and stir for 3 to 5 minutes, or until soft and fragrant. Stir in garbanzo beans, and season with salt and pepper; heat through. Place chard in pan, and cook until wilted. Add tomato slices, squeeze lemon juice over greens, and heat through. Plate, and season with salt and pepper to taste.

Barley and Lentil Soup with Swiss Chard

  • 1 tablespoon olive oil
  • 1 1/2 cups chopped onions
  • 1 1/2 cups chopped peeled carrots
  • 3 large garlic cloves, minced
  • 2 1/2 teaspoons ground cumin
  • 10 cups (or more) low-salt chicken or vegetable broth
  • 2/3 cup pearl barley
  • 1 14 1/2-ounce can diced tomatoes in juice
  • 2/3 cup dried lentils
  • 4 cups (packed) coarsely chopped Swiss chard (about 1/2 large bunch)
  • 2 tablespoons chopped fresh dill



Heat oil in heavy large nonreactive pot over medium-high heat. Add onions and carrots; sauté until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.

Add chard to soup; cover and simmer until chard is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper. Thin with more broth, if desired.

Stay Warm,


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