Tag Archives: grapes

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


Eating From the Farmstand Locavore Bag (Week of July 31st – August 4th)


From spicy sprouts to sweet apricots; this week’s Farmstand Bag will have your taste buds exploding with flavor.

– 1 Acorn Squash (NC)

Acorn Squash with Kale Soup

– 4 Apricots (WA)

Fruity Apricot Vinaigrette
1/2 lb fresh apricots
1 tbsp balsamic vinegar
1 1/2 tbsp olive oil
1 tsp ground mustard

Chop apricots well, then whisk in other ingredients. Source: Vintage Remedies

– 1 Bunch Green Kale (SC)

Acorn Squash with Kale Soup

– 1 Jumbo Yellow Onion (CA)

Acorn Squash with Kale Soup

– 5oz Spicy Sprouts Pesticide Free (FL)

Do it Yourself – How to Sprout
1. Soak seeds overnight in a bowl with water.
2. The next morning, drain water and rinse with fresh water once or twice.
Place in a sprouting bag, or sprouting jar without any water. (Should still be humid, not completely dry.)
3. Every morning and night rinse with fresh water, to keep the sprouts wet and clean of mould.
Ensure the sprouts never dry up, and repeat process until your desired length or age of sprout.
4. Rinse out with fresh water and serve immediately in salads, wraps, smoothies, juices, breads/crackers, or just eat as a snack.
Source: rawfoodswitch.com

– 1/2 lb Red Flame Seedless Grapes (CA)

Rinse and enjoy. Or place on a baking sheet and freeze for at least 2 hours for a cool, refreshingly sweet snack.