Tag Archives: organic produce

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.

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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 (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

Eating From the Farmstand Locavore Bag (Week of August 6th – August 11th)

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Cool salads and gazpachos are the topic of this week’s Farmstand Bag. We think this works well for our exceptionally warm August days in FL.

-1 Avocado (FL)
Cucumber Avocado Soup
Enjoy sliced Avocado with Tomato and Chopped Romaine
Enjoy Chopped Romaine with creamy Avocado and spicy Jalapeño on a deli sandwich

-1 Cucumber (SC)
Cucumber Avocado Soup
Cucumber Melon Salsa
Cucumber Pear Gazpacho

-1/4 lb Jalapeño Peppers (NC)
Cucumber Melon Salsa
Enjoy Chopped Romaine with creamy Avocado and spicy Jalapeño on a deli sandwich

-3 Bartlett Pears (CA)
Cucumber Pear Gazpacho

-1 Cantaloupe (CA)
Cucumber Melon Salsa

-9 oz Chopped Romaine (CA)
Enjoy sliced Avocado with Tomato and Chopped Romaine
Enjoy Chopped Romaine with creamy Avocado and spicy Jalapeño on a deli sandwich

-1 Tomato (SC)
Cucumber Melon Salsa
Enjoy sliced Avocado with Tomato and Chopped Romaine

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

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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.