Tag Archives: Sweet Onion

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: May 8th – May 10th

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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

Locavore Bag February 28th – March 1st

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Mix, Match and Enjoy.   Here are a few recipe suggestions for this week’s Locavore Bag:

-1 Sweet Onion with Top (King)

Caramelized Onion Jam

-Fresh Salsa

-1 Large Heirloom Tomato (King)

-Fresh Salsa

-Roasted Tomato Soup

-4 Squash Blossom (King)

– 5 Recipe Choices

-2 Large Red Beet (King)

-Beet Brownies

-Beet Salad

-1/2 lb Brussels Sprouts (King)

-Roasted Brussels Sprouts

-Chard and Brussels Sprout Saute

-1 Bunch Swiss Chard (King)

-Chard Tart

-Chard and Brussels Sprout Saute

-1 Sanbokan Sweet Lemon (My Mother’s Garden)

Preserved Lemons

-3 Valencia Oranges (Pressly Grove, FL)

-Citrus Blend 

-Valencia Orange Cake