Organic produce for Monday, November 21st

Good morning everyone!

Today’s 2nds are grapes! Overall they look fine to me and my daughter was even enjoying them before I could get them washed!!

This week I didn’t get most (7 items) that I had requested because there was not a good selection this week. I still tried to pick things that would be good for Thanksgiving dinner.

Of course, I got cranberries. Here is one of my favorite RAW cranberry sauces.

Raw Cranberry Sauce

1 orange with skins on seeds removed

12 dates, pitted and chopped

1 organic apple with skin

3 cups fresh cranberries

Blend orange and dates in a food processor and pulse until very small pieces. Add apple and cranberries and pulse until a nice consistency. This will keep for a week, so make it ahead! Sometimes, I throw in a pear as well.

The mix of mushrooms are for stuffing or the traditional green bean casserole.

The butternut squash is a staple at the holiday table. One new recipe twist is as follows:

Roasted Buttnernut Squash and Roasted Red Onion Salad

1 cubed and roasted (until well browned to bring out sweetness) butternut squash

1 red onion roasted in thick slices

1/2 lb of spinach

1/2 cup raisins/craisins (or use some fresh cranberries)

1/2 cup pistachios or nut of your choice (sugared or not)

Sweet Balsamic vinegaraitte (below)

  • Combine all the ingredients and serve. You may want to toss the spinach with dressing first. Then toss the roasted vegetables with dressing and put on top of spinach with nuts and raisins
  • 1/4 cup balsamic vinegar
  • 2 teaspoons dark brown sugar, optional*
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup olive oil

The avacados in the box could be a nice addition to your salad or you can make guacamole. If you put the avacados in your fridge when ripe (a little bit soft to touch), they can last for a week more.

The purple cabbage recipe I gave out a month ago or so is also a nice treat for Thanksgiving that goes well with Turkey. Here it is again:

Warm Purple Cabbage Salad
1 whole purple cabbage shredded
1/4-1/3 c. oil
1 t. nutmeg
3 T. vinegar
3 T. brown sugar
1 C. raisins
2 apples diced
salt and pepper to taste

Add all the ingredients to a pot and cook on hight for 10 minutes. Stir the pot occasionally to prevent burning.

Transfer to the oven at 400F for 1.5 hours. Serve warm.

I did notice that the potatoes we got are beginning to sprout eyes. I am sending an e-mail now to Dale at Sanson’s, the food terminal, so we can get some credit back.

Have a Happy Thanksgiving! Thank you for being part of this weekly organic produce box. Without you guys, I wouldn’t be able to get such great produce either.


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