Tag Archives: organic

Eating from the Farmstand Locavore (Week of September 11th – September 15th)

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1 Bunch Malabar Spinach – Pesticide Free (Greens on the Gro Hydroponic Farm, FL)
Collards, Spinach, and Onions
Spaghetti Squash with Garlic & Spinach

1 Small Bunch Collards – Pesticide Free (Greens on the Gro Hydroponic Farm, FL)
Collards, Spinach, and Onions
Collard Chips

1 Spaghetti Squash (NC)
Spaghetti Squash with Garlic & Spinach
Spaghetti Squash & Green Onion

1 Bunch Green Onions (CA)
Collards, Spinach, and Onions. This recipe calls for a medium sized onion. We think chopped green onion will make a great substitution.
Spaghetti Squash & Green Onion

1 lb Red Flame Seedless Grapes (CA)
Charentais Melons with Candied Walnuts, Watercress & Vanilla Bean Vinaigrette. This requires a bit of effort and many added ingredients than those offered in this bag but overall it was too good to pass up.

1 Charentais Melon (CA)
Charentais Frappe
Charentais Melons with Candied Walnuts, Watercress & Vanilla Bean Vinaigrette

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

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-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

SICILIAN STYLE WILTED CHARD
Ingredients:
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
HOW:
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 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.

Eating From the Farmstand Locavore Bag (Week of July 24th – July 28th)

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1 lb Daikon Radish (CA)

Oroshi Steak

Sautéed Daikon on Wilted Greens

1 Pint Grape Tomato (SC)

Roasted Grape Tomato Sauce

1 6oz Crunchy Mix Sprout (FL)

Crunchy Sprouts

1 Clamshell Mixed Heirloom Lettuce (US)

Pair crunchy sprouts with juicy grape tomatoes on a bed of mixed heirloom lettuce.

1 Honeydew Melon (CA)

Slice and enjoy.

2 Flavor Gem Pluot (CA)

Perfectly sweet to enjoy all by themselves.

1 lb Baby Sweet Potato (CA)

Roasted Baby Sweet Potatoes

Eating From the Farmstand Locavore Bag (Week of July 16th – July 21st)

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1/2 lb Okra (FL)

Ingredients
2 quarts fresh okra
1 to 2 large eggs, lightly beaten
About 1 cup cornmeal
1 teaspoon salt or to taste
1/4 teaspoon freshly ground black pepper or to taste
1/2 teaspoon onion powder or garlic powder (optional)
1/2 to 3/4 cup bacon drippings or vegetable oil (enough to fill the skillet 1/4 inch deep)

Directions
Wash the okra with lots of water and let dry. Remove the ends and slice into 1⁄4- to 1/2-inch-thick rounds; place in a large bowl. (If the okra is tough, throw it out.) Pour the beaten egg(s) over the okra and stir gently until the rounds are coated. Add the cornmeal, salt, pepper, and, if desired, onion or garlic powder, stirring gently to coat.
Heat the bacon drippings in a 12-inch cast iron skillet over medium-high heat until hot. To test, add a slice of okra to the skillet to see if it really sizzles. Pour half the okra into the skillet and cook until golden brown all over, turning it with a metal spatula. (Some people like it almost burned.) You may need to add more bacon drippings.
Remove the okra from the skillet and repeat with the remaining okra, adding more drippings if needed.

Fried Okra

1/2 lb Black eyed peas in shell (FL)

4 cups fresh shelled field peas, any variety
2 1/2 cups water (you can substitute chicken stock or pork stock)
One small slice (about 1 1/2 ounces) of salt pork or other cured, smoked or not, piece of fatty pork such as bacon
OR you can substitute 1 tablespoon olive oil plus 1 teaspoon salt
OR a teaspoon of bacon grease
OR you can use a few small pieces of heavily salted fresh pork belly or fatback that you rendered slowly in a pan until well browned
4-5 small whole okra pods
Salt and pepper to taste

Directions
Carefully wash and pick over the peas. Discard any damaged peas and trash. Put the peas in a pot and cover with water or stock. Bring to a boil over med-high heat. At this point the peas will throw off a lot of foam, which needs to be skimmed off. When the foaming stops, reduce the heat to low and simmer for 15 minutes. Then place a handful of small okra pods on top of the peas, cover the pot, and simmer another 10-15 minutes until the peas are sufficiently tender — more than al dente, less than mushy. Taste carefully for seasoning. The amount of salt you will need to add will depend on how salty your seasoning meat or cooking stock is. Serve hot with Black Skillet Cornbread, fresh sliced tomatoes with homemade mayonnaise, and a few slices of sweet onion.
Field Peas and Okra

1 Bunch green kale (SC)

1 Avocado (FL)

Serves 4
1 bunches Kale
1/2 Cabbage
1 tablespoons Lemon Juice
1/2 tablespoon Honey
1/2teaspoon Dijon Mustard
1 tablespoons Sweet Balsamic Vinegar
1 Avocado
1 handful Roasted Almonds

Stack the kale leaves into tight bunches and slice into thin shreds, starting with the tops. Slice the half cabbage into shreds and toss with the kale, adding until the amounts of kale and cabbage are roughly equal.
Pit and slice the avocados into halves and scoop onto the kale and cabbage. Massage the avocado into the greens with your hands, coating each piece to create a creamy base for your dressing.
To make the dressing, whisk together the lemon juice, honey, mustard and balsamic vinegar. Taste and adjust to your preference, adding more honey for sweetness or more mustard for increased zing. Pour dressing over salad and toss.Season with salt and pepper, top salad with chopped roasted almonds and serve.
Massaged Kale and Avocado Salad

1 Tomato (SC)

INGREDIENTS
1 large tomato, diced
1/4 cup diced red onion
1/2 jalapeno, minced
2-3 tablespoons lime juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1/2 avocado, diced
1/4 cup chopped fresh cilantro
Pinch of cayenne, if desired

PREPARATION
Combine tomato, onion, jalapeno, lime juice to taste, salt and pepper in a medium bowl. Stir in avocado and cilantro. Add cayenne (if using).
Tomato Avocado Salsa

3 Sapodilla (FL)

Single serving:
½ cup milk
1 Tbsp honey
½ cup sapodilla flesh
4 cups ice
Place all ingredients in blender and process until smooth.
Tropical Sapodilla Sherbert