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

Standard

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

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