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 Summary: Salsa can be made from any type of tomato, these are especially good. Especially in the summer when there is an abundance of tomatoes Ingredients 2 pounds organic heirloom tomatoes Instructions Core the tomato, remove the brown stem part.  We have been enjoying the fresh organic fruits this summer, especially the local blueberries, peaches, and melons. Thank you Mirit. As part II to an earlier post – Storing Your Organic Produce , where I listed how to store vegetables, I would like to share tips and tricks to extend the life of your fresh organic fruits, without plastic. We have been moving more and more to paper bags for storage in the refrigerator. You can [...]  We all have the same question. How do I store the different vegetables or fruits from this weeks Harvest? Often just putting them in the refrigerator accelerates the problem and they dry out. But we all try to make our fresh organic fruits and vegetables remain that way as long as we can. During Harvest Day we have learned that green leafy plants love to be stored in wet towels with flake ice on top of them, [...]  Summary: Grilling brings out the natural flavor and sweetness of zucchini, yellow squash, red bell pepper, eggplant and onion in these savory tostadas. Grill whole wheat tortillas for a crispy base and top with fresh salsa, sliced avocado and a squeeze of lime. Ingredients 1 pound organic tomatoes, seeded and diced  Summary: If you didn’t know that this was baked instead of fried, you’d never know the difference. By not deep frying the eggplant, which is traditional and soaks up incredible amounts of oil, you decrease calories and fat. Similar to traditional eggplant parmesan, this dish comes out just as bubbly and filled with rich real Italian flavor. Serve with a light organic green salad and don’t forget glass of organic red wine. Ingredients 2 organic free [...] 
The other night my daughter came home from what must have been a wonderful lesson on nutrition because she wasn’t interested stir fry Chinese food, which she loves, but ate two bowls of salad (red leaf lettuce from share and tons of avocados from share). She then said, “Daddy, lets have corn and chard soup tomorrow”. I had never done it, but we gave it a go. I used chicken broth as a base, but certainly vegetable [...]  A few weeks ago I rendered all of my zucchinis’ nutritional value null by breading it and frying it to death in a vat of oil. The kids loved it. This time I added a little of the unhealthy, while preserving some of the zucchini’s original values. From a suggestion on Facebook, following my last post, I cut the zucchini’s length wise like steak fries. I dipped them in egg and [...]  Organic canned beans are fast and easy to use. For really good beans prepare them from scratch. Its really easy to do, you just need a bit of planning. First, rinse and sort dried beans, discarding any blemished ones or any grit. Then soak: * LONG SOAK: Cover dried beans with three times their volume of water and lets stand in refrigerator for 12 hours or overnight. Drain.  We were so excited to pick up our first basket today! When trying to menu plan with the items in our basket I came across this recipe that I LOVE LOVE LOVE! Thought you guys might like it. Ingredients Dressing: 1 organic lemon Salad: 1/4 C sliced organic almonds, toasted Ingredients 2 cups of packed organic arugula leaves, stems removed Instructions Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins. Summary: A classic use of Arugula Ingredients 1 pound linguine Instructions Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.  Summary: A classic Italian preparation for chard. The marjoram and thyme are an unbeatable combination for this dish. Ingredients 3 bunches organic Swiss chard Instructions Put the raisins in a small bowl and cover them with hot water. Let them soak until you are [...] 
Summary: The versatile rutabega can be made into fries, mashed, baked or boiled just like a potato. This is a nice way to make it into a desert or side dish Ingredients 3 cups peeled sliced organic rutabaga Summary: I made this & it was scrumptious ) Ingredients medium organic winter squash (about 2 pounds) Instructions If using delicata squash, peel it with a vegetable peeler, then cut it lengthwise in half, and scrape out the seeds. Cut [...] I have so many favorite recipes ~ but here is my very favorite recipe that utilitzes one of the items we have gotten in our last two baskets (the good thing about squash is it lasts a while when stored properly, so I am saving mine up for the big T-day!!): Ingredients Organic Delicatta Squash (no need to peel it) Instructions Delicatta [...] Since I like to have some fresh veggies but not a full salad that takes up too much room I make what I call a Yoav Salad. Yoav is the Israeli husband of my sister-in-law’s best friend (who eats this with nearly every meal) and she brought the salad to a picnic once. I’ve been a big fan of it every since… Ingredients 2 Large Organic Cucumbers Summary: High energy, digestion enhancing Ingredients 1 head organic red cabbage Instructions Wash solid ingredients well. Peel the beet if desired. Remove apple core and seeds. Medium slice the cabbage, beet, onion and apple using a sharp knife, grater or food processor. Place ingredients in large mixing bowl or salad bowl. Toss [...] Summary: A great fall dish Ingredients 1 lb. organic green beans, trimmed Instructions Toast the almonds, and assemble other ingredients so they are ready when the beans are. Summary: Simple recipe that the whole family will love Ingredients 1-1/2 cups organic carrots, cut diagonally into 1/2-inch thick pieces Instructions Steam carrots & broccoli to your liking  I just had to let “y’all” know about a GREAT recipe for the Delicata Squash… included below – and here is the link: from Eggs on Sunday I made it this evening and it was fabulous! I did not have fresh sage so I used dried. I used some of the greens from this week’s basket and kale and collards leftover from prior week. Thought you might want to share it with others. YumYum! It is [...] Ingredients 6 cups organic kale, stemmed & torn into bite size pieces Instructions 1. Preheat oven to 425. Cover kale w/ cold water and set aside. Peel the squash, cut in half lengthwise, scoop out the core and seeds, and cut into 1/2″ pieces. toss with 1 tbs olive oil, [...]  Ingredients 2 tablespoons organic cider vinegar Instructions In a small screw-top [...] 
How Do I Eat These Persimmons? by Mary Whitham, Bunnell Organics Put your persimmons on the counter and wait until they are red or orange, and very soft. If you like them extra sweet, wait until they feel like little sacks full of jelly. Once they are ripe, put them in the refrigerator. 1. Slice off the top of the persimmon and squeeze the [...] Summary: Use all of your beets, two great side dishes out of one great vegetable Ingredients 1 bunch organic beets with green tops Instructions Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, [...] Ingredients 2 Tbsp organic olive oil Instructions Heat olive oil in a large sauté pan on medium high heat. |
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