Tag Archives: soup

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

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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 April 17th – April 19th

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ImageWe 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