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

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 July 3rd – July 7th)

Rich avocado, juicy tomato bites, hearty sweet potatoes are just the beginning of this week’s Farmstand Bag. Check out these recipes to complement the many flavors in our Farmstand Locavore Bag:

– 1 Bunch Red Kale (NC)

Eggplant Red Russian Kale Fried Rice

Kale & Sweet Potato Soup

– 2 Sweet Potatoes (NC)

Kale & Sweet Potato Soup

– 1 lb Green Beans (NC)

Simple Green Bean Avocado Salad

Roasted Eggplant & Green Beans

– 1 Pint Grape Tomato (GA)

Simple Green Bean Avocado Salad

Creamy Avocado Pasta with Roasted Tomato

– 1 Avocado (Florida)

Simple Green Bean Avocado Salad

Creamy Avocado Pasta with Roasted Tomato

– 1 lb Eggplant (GA)

Roasted Eggplant & Green Beans

Eggplant Red Russian Kale Fried Rice

Eating from the Farmstand Locavore Bag (May 29th – June 2nd)

Just when we thought our local season was coming to an end we got the great news that King Farm will try to harvest through the month of June. Locally + Sustainably Grown = Love

This weeks Farmstand Locavore Bag:

– 1 Greek Oregano 4″ Potted Herb (My Mother’s Garden)

Once you receive this potted herb, you’ll want to replant in a larger pot or plant directly in the ground. It will provide you oregano for many recipes to come if you provide it with a little sunlight and water.

Kabocha Squash with Tomato, Olives and Mozzarella

– 1 Kabocha Squash (King Farm)
Kabocha, Eggplant, and Mushroom Stir-fry

Kabocha Squash with Tomato, Olives and Mozzarella

– 1 Large Heirloom Tomato (King Farm)
Collard Greens in Tomato Sauce

Fresh Cabbage and Tomato Salad

Eggplant and Tomato Casserole

– 1 Green Cabbage (King Farm)
Smothered Collard Greens & Cabbage

Fresh Cabbage and Tomato Salad

– 1 Bunch Collard Greens (King Farm)
Smothered Collard Greens & Cabbage

Collard Greens in Tomato Sauce

– 1 lb Japanese Eggplant (King Farm)
Kabocha, Eggplant, and Mushroom Stir-fry

Eggplant and Tomato Casserole

– 1 Bunch of Bunching Onion (King Farm)
Thinking you could try your bunching onions with these – let us know what you think.
Smothered Collard Greens & Cabbage

Kabocha, Eggplant, and Mushroom Stir-fry

Kabocha Squash with Tomato, Olives and Mozzarella

Eating from the Farmstand Locavore Bag: May 8th – May 10th

Summer is just around the corner which means the days are getting longer and hotter. Mother Nature lends us a hand by providing complementary seasonal produce that often pair well to make cool refreshing, salads. This week we have a number of crisp salads that can be prepared in no time and enjoyed all summer long with our seasonal produce.

– 1 Sweet Onion (Blumenberry Farms, Sarasota)

Peach, Blueberry, and Fennel Salad. This recipe calls for a red onion but we think a sweet onion will do. Try and let us know what you think.

Ratatouille

– 1 Bunch Arugula (Greens on the Gro, Palmetto – Hydroponic, Pesticide Free)

Fennel-Arugula Salad

– 1lb Round Eggplant (King Farm)

Ratatouille.

– 1 Fennel (King Farm)

Peach, Blueberry, and Fennel Salad

– 1 Bunch Curly Mustard Green (King Farm)

Mustard Green and Roasted Garlic Pesto. Have to admit – Never would have thought to make a pesto from mustard greens. Can’t wait to try this, this week.

– 2 Yellow Crookneck Squash (King Farm)

Squash Soup. Make it a soup and salad night.

Ratatouille. This recipe calls for zucchini but we think another summer squash variety may do just fine – the yellow crookneck.

– 1/2 lb Blueberries (King Farm)

Peach, Blueberry, and Fennel Salad

Blueberry Maple Refrigerator Oatmeal. Thank you for sharing this recipe with us!!

– 1lb Peaches (King Farm)

Peach, Blueberry, and Fennel Salad

Eating from the Farmstand Locavore Bag April 17th – April 19th

We try to mix and match recipes so you have ideas for the entire bag.  The items often play well together so be creative.  If a recipe calls for a scallion consider trying the bunching onion, a red beet could possibly be substituted for gold.  Greens are often interchangeable too.  Recipes may not call for specific items but that doesn’t mean something tasty shouldn’tbe added.  The goal is to enjoy your Farmstand Locavore Bag and get the most out of all it has to offer.  

– 1 lb peaches.  Peaches will be small as this is the beginning of the season. (King Farm)

 Rosemary Infused Frozen Beach Bellini

Peach Pie:

Ingredients – 1 cup sucanat, 1/3 cup whole wheat flour, 1 tsp cinnamon, 4 cups fresh peaches, 2 Tbsp butter, frozen wheat pie crust (with a “lid”).  Directions – Combine all the filling ingredients in a medium bowl.  Gently stir to coat.  Place into the bottom of the pie crust.  Top and crimp the edges.  Bake at 400 degrees for 45 mins.  Source: Vintage Remedies

Eggplant and Peach Caponata

Fried Eggplant with Peach Salsa

– 1 lb Japanese Eggplant (King Farm)

Grilled Fennel, Leeks, and Eggplant with Garlic-Miso Sauce

Eggplant and Peach Caponata

Fried Eggplant with Peach Salsa

– 5 Squash Blossoms (King Farm)

A Variety of Recipe Options

– 1 Bunch Swiss Chard (King Farm)

Chard Tart

Creamed Chard and Spring Onion

Swiss Chard with Golden Beets

– Bunching Onions 5 per bunch (King Farm) aka Spring Onion

Spring Onion and Pea Soup

Creamed Chard and Spring Onion

– 1 Gold Beet (King Farm)

Golden and Crimson Beet Salad with Oranges, Feta and Fennel

Brown Sugar Glazed Gold Beets

Swiss Chard with Gold Beets

– 1 Fennel (King Farm)

Golden and Crimson Beet Salad with Oranges, Feta and Fennel

Grilled Fennel, Leeks, and Eggplant with Garlic-Miso Sauce

Eggplant and Peach Caponata

LOCAVORE BAG MARCH 6TH – MARCH 8TH

EATING OUT OF THE LOCAVORE BAG:

MARCH 6TH – MARCH 8TH

-1 Sweet Onion with Top (King)

Egpplant and Yogurt Dip

-4 Roma Tomato (King)

Summer Gazpacho

-3 Round Eggplant (King)

Eggplant and Yogurt Dip

Pan Fried Eggplant Rounds

-1 lb Cauliflower (King)

Blanched Cauliflower

-1 bunch Escarole (King)

Braised Escarole with Garlic 

-1 bunch Chiogga Beet (King)

Roasted Garlic Beet Soup

Chiogga Beets with Raspberry Mint Vinaigrette

-1 lb Strawberries (Jordan Farms)

Strawberry Syrup

Citrus Blend Dessert

Eggplant is a Fruit?!

Yes, you heard it here first. Eggplant is a fruit! You can expect to receive this pretty, purple, berry in your Summer Essentials basket. Here are some preparation and cooking ideas for use with your purple people eater.

Eggplant is made up of mostly water and is best paired with rich flavored foods.

Cut the eggplant into decently thick rounds. Toss the rounds into 2 teaspoons of sea salt and place on a paper towel to absorb excess water. Meanwhile, heat 2 tablespoons of olive oil in a pan. For optional extra flavor, sauté 4 cloves of garlic in the oil. Add the eggplant to pan and cook until barely tender. Transfer the sautéed eggplant to a baking pan.

Now here is the fun part…top the eggplant with anything your creativity will allow. Here are some suggestions for a deliciously good treat: Feta cheese, sun dried tomatoes, fresh basil, and Panko breadcrumbs. Bake at 350 degrees for 3-5 minutes.

P.S. If you really want to get adventurous you can use the Roma tomatoes from your delivery to make your own homemade sun dried tomatoes!