Order for Friday, March 19

ALERT!! We will not have produce pick up on Good Friday, April 2. We will have a 3 week stretch until April 9. This gives you a chance to use up extra leftover produce or go shopping for your Easter week end!

We have been able to purchase the green chard, zucchini, garlic chives and strawberries direct from local growers! The small size chard looks young and tender. You can prepare as you would spinach, or if you need to "hide" it, chop it into soup or layer in a lasagne. You can even put it in your salad. Also great for juicing!

Scroll down the blog to see the Beet Greens Salad recipe posted a few weeks back. I enjoyed it last time we got beets. For best quality beet tops, just remember to use them within the first few days. Beets themselves can be shredded raw onto a salad or sandwich/wrap, or cooked whole, and eaten hot or cold. If you don't care for the taste, you can also pickle them.... Slice the cooked, peeled beets into the following mixture, 1/4 c. cider vinegar, 1 Tbsp sugar (or honey), 1 Tbsp olive oil, 1/2 tsp dry mustard, salt and pepper. Whisk and emulsify the vinaigrette, salt and pepper to taste, then marinate beets at least 30 min. at room temp. Will keep well in fridge.

I'm sorry to say the asparagus was no longer available, nor were the grapes or plums. See changes below. Did you know you can subscribe to this blog? When ever we post something it will come straight to your email so you don't have to remember to visit the site. Scroll to the very bottom of this page and click on "Subscribe to: Posts"

Regular Share
Broccoli
Carrots
Beets with Top, FL
Green Chard, FL
Celery, FL
Lettuce, 2 heads, FL
Mushrooms (Doral gets Basil)
Yukon Gold Potatoes
Zucchini, FL
Roma Tomatoes, FL
Red Peppers (Doral and Cutler Bay)
Apples
Lemons
Grapefruit
Banana

Redlands and Coral Gables Bonus Table: choose Garlic Chives or fresh Basil

Fruit Share
Strawberries
Peaches
Kiwi
Pineapple

Tips for using your kale

Kale is one of the most nutricious of our dark leafy greens and a favorite of our co-op members. Here are some tips shared by other members:

Kale can be used in any recipe like spinach, but takes a little longer to cook. You may prefer to remove the tough stems.

You can also try it in a raw kale toss for maximum nutrition: just wash, tear into bite size pieces, and toss with a dressing of olive oil, liquid aminos, and a little minced garlic.  May even add a little sesame seed. 

Make your next smoothie a green smoothie by adding a few leaves. Good if you are looking to incorporate more greens to your diet.

Here's one of our family favorite recipes written by a former co-op member who moved out of state.

Italian Sausage Kale Soup

Ingredients:

1 lb. Italian sausage

3/4 cup chopped onion

3 slices bacon, diced

1 1/4 teaspoon garlic, minced

4 cups chicken broth

2 large potatoes, cubed

2 cups kale, rinsed and julienned

1/3 cup heavy cream or milk

Directions:

1. Preheat oven to 300 degrees F (150 degrees C).

2. Place sausage links on a sheet pan and bake for 15 to 20 minutes, or until done. Cut each link in half lengthwise, and then into 1/2 inch slices. Set aside for later.

3. In a quart saucepan over medium heat, saute the onions and the bacon for 10 minutes, or until onions are almost clear. Add the garlic and saute for one more minute. Add the chicken base OR bouillon, water and potatoes and bring to a simmer for 15 minutes. Add the kale, cream and reserved sausage, simmer for 5 more minutes and serve.

Not sure how to use your cilantro? Try this!

Cilantro Mousse

An authentic Mexican recipe from Martha Kenyon.  It can be halved for one bunch.

Ingredients:

2 bunches cilantro (leaves only)

1/4 onion

1 clove garlic

1 pint Hellman's mayo

1 Tbsp. powdered chicken broth dissolved in 1/4 cup hot water

2 pkg. Knox gelatin dissolved in 1/4 cup cold water, melted in microwave 25 seconds

3 fresh jalapenos, seeds of one or more

Directions:

Blend all in blender, saving gelatin till last.

Pour into a jello mold.

Chill 1 hour or more.

Serve with corn chips.

Final Order for March 5th, 2010

Dear Members,

 

We look forward to seeing you this afternoon and hope you are as excited about today's selection as we are!  I was sad we couldn't get the yellow cauliflower, but the promotion for it was only early in the week.  The English peas should be delicious whether you put them raw into a salad or cook them up with some butter and garlic!  If you're not sure what to do with the eggplant, try dicing it with the zucchini and add some whole garlic cloves, toss with olive oil and your favorite herbs, then broil.  Delicious!   Martha has a fabulous recipe for the cilantro, an authentic Mexican dip excellent with corn chips.  Look for that posting in the next day or two.  I can't wait to try the red potatoes with some of my left over parsley and a little butter!   Looking for healthier options for you dairy products?  We can get raw dairy (non-pasteurized, non-homogenized) labeled for pet consumption only as per FL law.  If interested email Martha at healthyhabitsproduce@gmail.com.  

 

Just a reminder, please donate your clean plastic bags and return your blue bags to us.  We keep them rotating and it helps with the organization to have them on hand.  Also, if you haven't read our letter on member policies, there should be one in your bag today (Redlands and Coral Gables).  Other locations, ask your host for this.  We also need everyone to sign a sheet with your information on it.  If you haven't filled this out already, please do it today at pick up.  And, always, let your host know how you can help us.  When we work together, it makes the job easier for everyone and that is what co-ops are all about!  

 

Finally, we are looking for a host for Coral Gables.  Pass the word to people you know who have time to be there from 1 to 5 every other Friday and who would appreciate getting FREE organic produce.  We are looking for a reliable person who lives in the Coral Gables area.   

 

That should wrap things up for this week.  Don't forget to check back for the cilantro dip recipe! 

 

God Bless,

 

Cyndi and Martha

 

Regular Share:

 

Broccoli

Carrots

Celery (FL)

Cucumber

Cilantro  

Eggplant (FL)

English peas  

Red Potatoes

Kale (FL)

Lettuce – 2 heads each (romaine and/or red leaf)

Zucchini  

Apples

Bananas

Blueberries

Tangerines (FL)

 

 

 

Fruit Share:

 

Anjou Pears

Valencia Oranges (FL)

Kent Mangoes

Strawberries (FL)

Preliminary Order for March 5th, 2010

Regular share:

Red potatoes

snow peas

yellow cauliflower

red beets with tops (FL)

broccoli

carrots

celery (FL)

cucumber

eggplant

red russian kale (FL)

green romaine lettuce

red leaf lettuce

ruby grapefruit (FL)

apples

bananas

blueberries

 

Fruit share:

valencia oranges (FL)

kiwi

anjou pears

strawberries (FL)