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


-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

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
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


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