Eating from the Farmstand Locavore Bag (Week of October 16th – October 20th)

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1 Bunch Green Chard (Pesticide Free from Hydroponic Farm – Greens on the Gro, Palmetto FL)
Creamy Swiss Chard & Bell Pepper Medley

1 Seminole Pumpkin (My Mother’s Garden, Wimauma FL)
Pumpkin Tangerine Cake

1/2 lb Sweet Pepper Medley (NC)
Creamy Swiss Chard and Bell Pepper Medley

1 Eggplant (GA)
Baby Bok Choy & Eggplant Stir Fry

1/2 lb Baby Bok Choy (CA)
Baby Bok Choy & Eggplant Stir Fry

1 lb Fall Glo Tangerine (FL)
Pumpkin Tangerine Cake

3 Gala Apples (WA)
Rice Pudding with Caramel Gala Apples

Eating from the Farmstand Locavore Bag (Week of September 25th – September 29th)

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1 Bunch Green Chard (Pesticide Free from Hydroponic Farm – Greens on the Gro, Palmetto FL)
Sautéed Red Cabbage with Onions and Smoked Sausage
Chard & Red Cabbage Gratin

1 Avocado (FL)
Blackened Jalapeño and Avocado Dipping Sauce
Medjool Date, Avocado, and Kiwi Salsa on Sea Scallops

1/4 lb Jalapeno Pepper (CA)
Blackened Jalapeño and Avocado Dipping Sauce
Medjool Date, Avocado, and Kiwi Salsa on Sea Scallops

1 Jumbo Yellow Onion (CA)
Sautéed Red Cabbage with Onions and Smoked Sausage
Medjool Date, Avocado, and Kiwi Salsa on Sea Scallops. Willing to bet the yellow onion this week will make a great replacement for the red in this recipe.
Chard & Red Cabbage Gratin

1 Head Red Cabbage (WI)
Sautéed Red Cabbage with Onions and Smoked Sausage
Chard & Red Cabbage Gratin

1/2 Pint Kiwi Berries (OR)
Medjool Date, Avocado, and Kiwi Salsa on Sea Scallops. Save the step of peeling kiwi in this recipe by using this week’s kiwi berries. No need to peel them. Just slice and enjoy.

Creamy KiwiBerry Sauce
2 cups KiwiBerry puree
2 cups sour cream
1 tsp. melon or other fruit liqueur
1 tbsp. honey
slivered orange zest for topping

Mix all ingredients except orange zest.
For Baked Fish: Top with sauce when fish starts to flake. Garnish with orange zest.
For Grilled Fish: Top with sauce when fish is ready to eat. Top with orange zest.

1/2 lb Medjool Dates (CA)
Medjool Date, Avocado, and Kiwi Salsa on Sea Scallops

Eating From the Farmstand Locavore Bag (Week of September 18th – September 22nd)

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1 Cucumber (Lady Moon Farms, GA)
Pea Shoot and Strawberry Salad with Balsamic Reduction. Consider using raspberries in place of strawberries
Cucumber Feta Toasts

1 Small Bag (1/10 lb) Pea Shoots (My Mother’s Garden, Wimauma FL)
Pea Shoot and Strawberry Salad with Balsamic Reduction. Consider using raspberries in place of strawberries.
Artichoke & Pea Shoot Salad. Pair down this recipe to work with the two artichokes and pea shoots in this week’s bag.

1 lb Jewel Sweet Potato (US)
Baked Sweet Potato Fries
Sweet Potato, Corn & Black Bean Hash

2 Artichoke (CA)
Steamed Artichokes
Baked Artichokes with Breadcrumbs
Artichoke & Pea Shoot Salad. Pair down this recipe to work with the two artichokes and pea shoots in this week’s bag.

4 Ears Bicolor Corn (CO)
Sweet Corn Ice Cream with Roasted Plums. You will have to adjust the ingredients a bit but this sounded worth the trouble.
Sweet Potato Corn & Black Bean Hash

6 oz Raspberries (CA)
Raspberry Plumb Crumb Tart
Pea Shoot and Strawberry Salad with Balsamic Reduction. Consider using raspberries in place of strawberries

1/2 lb Red Plums (CA)
Raspberry Plum Crumb Tart
Sweet Corn Ice Cream with Roasted Plums. You will have to adjust the ingredients a bit but this sounded worth the trouble.

Eating from the Farmstand Locavore (Week of September 11th – September 15th)

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1 Bunch Malabar Spinach – Pesticide Free (Greens on the Gro Hydroponic Farm, FL)
Collards, Spinach, and Onions
Spaghetti Squash with Garlic & Spinach

1 Small Bunch Collards – Pesticide Free (Greens on the Gro Hydroponic Farm, FL)
Collards, Spinach, and Onions
Collard Chips

1 Spaghetti Squash (NC)
Spaghetti Squash with Garlic & Spinach
Spaghetti Squash & Green Onion

1 Bunch Green Onions (CA)
Collards, Spinach, and Onions. This recipe calls for a medium sized onion. We think chopped green onion will make a great substitution.
Spaghetti Squash & Green Onion

1 lb Red Flame Seedless Grapes (CA)
Charentais Melons with Candied Walnuts, Watercress & Vanilla Bean Vinaigrette. This requires a bit of effort and many added ingredients than those offered in this bag but overall it was too good to pass up.

1 Charentais Melon (CA)
Charentais Frappe
Charentais Melons with Candied Walnuts, Watercress & Vanilla Bean Vinaigrette

Eating from the Farmstand Locavore (Week of September 4th – September 8th)

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1 Avocado (FL)
Arugula Avocado Salad
Kale Salad with Avocado and Orange

1 Small Bunch Arugula – Pesticide Free (Greens on the Gro Hydroponic Farm, FL)
Arugula Pesto. Great on Pasta and Sandwiches.
Arugula Avocado Salad

1 Small Bunch Lacinto Kale – Pesticide Free (Greens on the Gro Hydroponic Farm, FL)
Kale Salad with Avocado and Orange
Braised Lacinto Kale

1 Small Butternut Squash (CA)
Maple Roasted Butternut Squashand Sweet Potato

2 lbs Jewel Sweet Potato (US)
Maple Roasted Butternut Squash and Sweet Potato

4 Red Plums (CA)
Plum and Orange Galette
Plum Orange Jam

4 Valencia Oranges (Slightly Imperfect with Wonderful Taste CA)
Plum Orange Jam
Kale Salad with Avocado and Orange

Eating from the Farmstand Locavore Bag (Weekof August 28th – September 1st)

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-1 Pint Eagle Pass Okra – My Mother’s Garden, Wimauma FL
Okra-Carrot Curry

-1/2 lb Longan – A great summertime treat from Florida. Chill fruit. Then crack the shell to reveal the jelly-like sweet flesh. Eat the flesh and be careful to discard the dark pit in the center.

-1 lb Carrots
Okra-Carrot Curry
Carrot ‘Dogs’.
The liquid smoke in this recipe can be substituted for salt or smoked paprika.

-1/2 lb Portobello Mushroom
This recipe calls for shiitake mushrooms but we think the ports this week should do just fine.
Green Chard and Mushroom Tacos
Portobello Burgers.
Try this week’s chard and sweet onion in place of the recommended spinach and red onion. Skip the hydrogenated mayo (ick) and add your own favorite topping.

-1 Jumbo Sweet Onion
Green Chard and Mushroom Taco
Sweet Onion Relish.
Cut recipe in half for one onion.

-1 lb Flame Seedless Grapes
Chill or freeze and enjoy a thirst quenching, refreshingly sweet, summertime treat.

-1 Bunch Green Chard
Green Chard and Mushroom Taco

SICILIAN STYLE WILTED CHARD
Ingredients:
1 large bunch chard
1/2 cup pine nuts
1 small onion (use with this week’s onion)
1/4 cup olive oil
1/4 cup golden raisins
HOW:
Wash chard thoroughly and drain. Chop stalks away from leaves and reserve for another use (add to soup). Chop leaves coarsely. Toast pine nuts in an iron pan until fragrant, about 2 minutes, then salt and set aside to cool. Meanwhile, sauté 1 finely chopped onion in olive oil until soft, then add raisins and 1/4 cup water. Cover and simmer 3 minutes. Add chard leaves and cook another minute or so, season with s&p, sprinkle with toasted pine nuts and serve.
Source: Food Truth 2012

Eating From the Farmstand Locavore Bag (Week of August 14th – August 18th)

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This weeks’s Farmstand Locavore Bag features Florida Green Okra and tomatoes and green pepper from the NE region.

-1/2 lb Okra (FL)
Okra and Peppers

-1 Green Pepper (PA)
Okra and Peppers

-1 Pint Mini Mixed Medley Tomatoes (PA)
Medley Mix Tomato Ketchup
INGREDIENTS:
1 pint medley mix tomatoes
¼ C finely chopped onion
½ tsp grated fresh ginger
1 T cider vinegar
1 ½ tsp packed brown sugar
DIRECTIONS:
Preheat oven to 400 degrees.
Toss all ingredients in a baking dish.
Roast, uncovered, 30 to 40 minutes or until tomato skins burst and most of liquid has evaporated, stirring every 10 minutes.
Cool slightly; transfer to food processor or blender and process until smooth.
Makes about 1 ½ C ketchup.
Teenaspridecsa.com

-1 Bunch Collards (WI)
Creamy Cauliflower and Greens Soup

-1 Cauliflower (CA)
Creamy Cauliflower and Greens Soup

-3 Bartlett Pears (US)
Plum and Pear Crumble

-3 Black Plum (CA)
Plum and Pear Crumble