Thursday, February 17, 2011

More inspiration for this weeks bag:

The most simple way to enjoy swiss chard.

How about pear carpacchio?

I am going to make this with the yellow squash. I make a similar onion tart that is so good. This would be perfect with a roast chicken, grean beans, and salad for Sunday supper.

And lastly, for the little new potatoes. David has this really great method for cooking them. Basically, you boil them and then smash them enough to crack the skin. Then sautee them in butter and garlic until the edges get crispy and the fat soaks into the inside of the potato - unbelievable!

salsa in 5 minutes

We are so spoiled around here. We really hate jarred (cooked) salsa - especially when it is so easy to make. For this quick method we use the food processor that is kept on the counter. If you do have one, or it is in the back of your cabinet, you can just hand chop it.  Into the processor, throw:

grape tomatoes/rough chopped garden tomatoes (1/2 - 3/4 full)
lemon juice
little hunk of red onion
cilanto leaves (we use a whole bunch, because we love it)
jalepeno (take the seeds out to enjoy the freshness without the heat)

We do not add salt because it just does not seem to need it. Many times you can substitute lemon or vinegar and never miss the salt. Plus, if you are eating it with chips, they are loaded with sodium.

Pulse for a bit until it is the chunkyness you like.

That is it! Eat with chips, on fish or chicken, with some beans and rice - whatever! It is fat and salt free and adds huge flavor to your plate.

What is in the Bag, February 17, 2011

Holy Cow! We had a big shock today at the market. There was a pretty bad freeze out west that drove up produce prices two and three times there normal price! It was crazy! Despite it - I think we came up with a great bag full of lots of healthy produce (with a big percentage coming from Florida). I am thinking some fresh salsa for the weekend. And definitely some grilling and roasting is in my future:) I will post some recipes later today. Here is what you are getting:

2# new potatoes
3 big and pretty lemons - did you know drinking lemon juice helps prevent kidney stones?
1# green beans
1 red onion
bag of hot - (2 jalapenos and 2 super hot serrano) - these are great for both Mexican and Asian cooking
1 bunch of cilantro
4 yellow squash - grilled, baked, steamed...what is your favorite way to eat squash?
1 very big dirty romaine
2 bunches of Swiss Chard - sauteed or grilled you will be a super health ninja by eating these greens!
3 anjou pears (these are good with some cheese and wine, but I am also thinking about cooking them up with some butter, sugar and vanilla and having it over ice cream)
1 cauliflower - I can not eat enough roasted cauliflower.
3 red tomatoes
3 yellow tomatoes
grape tomatoes
(tomatoes were one of the crops that skyrocketed)

Happy Eating! (and don't forget to wash your veggies!

Thursday, February 3, 2011

Raw Kale Salad

I love kale in vegetable soup or simply sauteed - but I think my very favorite way (and the healthiest by far) is raw kale salad. "What?" you say? Really! It is delicious and zings you up!

So, here is how you make it. Wash the kale, use a knife to cut out the center rib, sorta roll up the kale leaves and cut into small strips. For the dressing, just smash up some garlic (this depends on your taste - I add alot, especially in this season of sickness), add 1 part lemon juice and 3 parts olive oil. Mix it up and let it set just a bit. That is it! It stays good overnight, so you can even make it for the following day's lunch.  You will enjoy the flavor and getting a great dose of green!


Portobello Mushrooms

image from

Here are some easy cooking tips from here.

Basic Grilled Portobello
Brush mushrooms on both sides with olive oil and season with salt and pepper to taste. Grill for 5 to 6 minutes on each side until just cooked through.
Oven Roast
Brush Portobellos with oil. Place on a baking sheet cap sides up. Roast in a pre-heated 425 degree oven for about 20 minutes.
In a skillet, cook sliced, chopped or whole mushrooms in a little oil or butter over medium-high heat, stirring or turning until tender, about 5 to 6 minutes. Other ingredients such as onions, peppers, and garlic, can be cooked along with the mushrooms. Season with your favorite herbs or spices.

Cooking Tip
The longer you cook the portobella the meatier (firmer textured) the mushroom gets.

What is in the Bag, February 3, 2011

3 navel oranges
2 lemons
2 shallots
3 granny smith apples
2 green bell peppers
1 red bell pepper
10ish kirby cucumbers
4 bananas
3 garden tomatoes
grape tomatoes
champagne mango (perfect to eat now!)
2 zucchini
1 portobello mushroom
bunch of multicolored carrots
dirty green leaf lettuce (give a soak in the sink)
bunch of kale
bunch of parsley
baby strawberry onions

Happy Eating!

Wednesday, February 2, 2011

What is in the Bag, January 20, 2011

4 sweet potatoes - we bake these into fries and they are so good, just chop them into wedges or fries, roll them around in olive oil in a bowl or on the baking sheet, add salt/pepper/anything else you want, bake at 450 for 15 (the time really depends on if they are thick or thin). they are so caramely and sweet - they taste like candy!

2 red navel florida oranges (the marks on the skin are bc they are not heavily sprayed)

red onion

dirty curly green leaf lettuce

bunch of spinach - good for salad (with bacon, hard boiled egg and red onion) or wilted in a big pan with garlic and then sprinkled with some vinegar

3 honey crisp apples - these would love to meet some cheese and wine, they are super crispy. we are going to eat ours with fondue.

cauliflower - bought from the grower, picked last night, they were grown next to a purple cf patch - so if yours has some purple, that is why:)

4 florida cucumbers - here is a recipe from a few years ago, we love them like this too!

bunch of baby apple bananas - leave on counter to ripen for later in the week, kids love these. you can freeze them on stick too and then dip them in chocolate

2 haas avocados - leave on counter to ripen, they are ready when they are black, we eat alot of avocado just mushed into our ceasar salad, or make a simple guacamole (mashed avocado, mashed garlic and a bit on lemon and salt). Here is how to get the goods out

radishes - eat raw, slice onto salad or sandwiches, my kids like them sliced with smears of butter and crunchy salt on them.

tomato bag - 2 red, 3 yellow, bunch of grape tomatoes

bag of cherries - not local, but yummy! a good dessert for tonight!

herb to plant (thyme or mint) we use thyme alot in deserts to add a really interesting kick (try vanilla ice cream, with a little honey and a sprinkle of thyme)

and one turnip - this was all i could get from this cool old farmer. he grew these "with the good Lord" and consulted an almanac so they would grow with out pesticide. so, we can all try one. you can eat the greens (as you would any other green) and the bottom can be eaten raw (just matchstick like you would a carrot) or baked, steamed, grilled... with whatever vegetables you are cooking. since it is so little and special, i would eat it raw in salad. i truly believe you will get some of this guy's good vibes by eating the food he grew with love. and i will try to get some of his collards next time. if you don't think you like collards - wait till you hear how i cook them - vegetarian, and crazy good flavor!�

Happy Eating! We will be back in two weeks!

What is in the Bag, January 6, 2011

Well, I was a bit worried about what I would find this morning at the rainy market, especially with the dire news I have been getting about the recent freezes. But I was happily surprised to not only find a good selection - but alot of Florida produce as well.� We have 16different items this week! Actually, the bag is pretty heavy, so be careful with the handles. I would pick it up from the bottom.�

As always, please feel free to share recipes and ideas to this list. I will try to add some more ideas this later this evening. Thanks and Enjoy!


So, here is what is in your bag...

4 fresh red delicious apples
pineapple - leave on your counter for few days to ripen
shallots a mellow mix between garlic and onion - really good in salad dressing
dirty romaine lettuce - picked within the last 24 hours, purchased from the picker, soak in the sink, Florida grown
eggplant - Florida grown, we slice them, brush with olive oil, oven roast and eat them as a snack
bag of cherry tomatoes - Florida grown
2 garden tomatoes - Florida grown
4 tangerines for snacks and kids lunches - Florida grown
4 perfect bananas - for kids lunches, smoothies, or bananas foster! my kids said this were "real" bananas!
8 pickling cucumbers - these are our favorites for salads, less watery and more flavor filled, unwaxed- so you can eat the skin
bunch of strawberry onions
1 sweet onion - ready now for the grill or your salad
1 green bell pepper - Florida grown
2 red bell peppers - Florida grown
1 savoy cabbage -Florida grown, read about them here
jalapeno pepper - in case you want to make some salsa or spice up a pot of hoppin john
herb plant (either basil or flat leaf parsley)