We are part of the Abundant Harvest Organics group.
They are the greatest thing since sliced bread, bringing farm fresh locally grown produce (and more) to our little town every Saturday (3 weekends without a delivery in a year).
The bin is seasonal and not every thing in it is recognizable.
This week (December 22nd, 2012) we are getting some amazing fruits and veggies.
Chop into “chips”, put in a bag with a little evoo and cinnamon. Place on a baking sheet (I used parchment paper) at 375 degrees until they are crunchy on the outside skin and a little soft in the middle. You can switch cinnamon with salt (you don’t need much) and then bake as above and serve with a small dollop of hummus on top. OMG YUMMY!
Peel and enjoy at breakfast!
Save the peels to make candied peels for cakes, dry them and make tea with them, at to meat dishes (put them in the braising liquid) or make firewood kindling (it really smells wonderful).
Chop small and add to a salad.
Bake them and put a dollop of tart yogurt and cinnamon on top.
Lettuce wrap with some sort of delicious creation inside depending on your taste buds. You can make rice and beans, stir-fry veggies, mix chicken and tomato...the ideas of what can be on the inside are endless.
Great for salsa, salads or sauces! You can save them for later by washing, drying and chopping them into tiny bits then seal them in a clean glass jar and freeze them to use weeks later. You can chop portion (like 2T worth) and place them in individual snack bags then stack them in a jar so you can unfreeze portions if you have a lot left over).
I like to use these with my soups.
These potatoes are the most delicious EVER - You can boil them and then shred them for some incredible hash browns later!
Wash, cut open and clean out the middle. Then cut them into wedges (as if 1 is a half of a serving on your plate so on a regular size one you’d have 4 or 6 wedges). Place them with the skin down in a baking dish. Add a little water to keep them hydrated. Put 3T butter and 2T brown sugar and some cinnamon in a mixing bowl and whip it up. Then put a little bit on each wedge. Bake at 350 and keep an eye on it. Use a fork to check after 20 minutes. The brownsugar/butter mix you made will be melting into the dish and you want to take a cooking brush and smear it over the top to get it to caramelize. Then you bake until it’s crispy on the edges. You have to pay attention to it to not burn it - every squash has it’s own time to bake. You want it smushy on the inside and crunch on the skin. Don’t throw out the sauce, save it to drizzle on before you serve it.
I love The Pioneer Woman’s ideas (I adjust for my own tastebuds)
Stir fry baby!! Add lots of other root like veggies first and the bok choy last (it’s delicate so needs less time steaming). The stalks are OK to eat, it just adds a minute or two to the stir-fry time. You can add shrimp, chicken pieces or tofu. Ginger and garlic with pepper will make your tongue DANCE! You don’t need much.
Add collard greens to soup, use them as a wrap (they are sturdier) or add to your marinara sauce. We also blend our left over greens in juice drinks for ourselves and our dogs get a “Doggy Chow Sauce” of baked squash, so we can throw any uneaten greens in if they look tired.
You know those bags you get limes in - that netting stuff? Well sometimes you can get itty-bitty size bags with itty-bitty size holes. THESE WORK GREAT FOR DRYING HERBS!
Randy put up a command hook (see our blog) and I just put them straight in there and hanging in the kitchen. They get circulated air and since they are right in my face in the kitchen they get used for my recipes. Unless you are a pro at spice/herb identifying, you should put a little piece of paper with the herb name (found on your Fresh Facts) and the date.
Thyme can be used in so many ways and since it’s Organic it packs a punch! Soups, creamy dressings, baked chicken seasoning, fish seasoning ...jeeze you can add it to everything!
I’m not really into beets. I’ve tried! My mom loved them, I didn’t get that gene but I did get her extremely long legs and short torso!
So my solution is to put them into my juice drinks. They are so sweet!
I did a quick search for beet recipes, I think the simplest way to eat them fresh would be to grate them on top of your salad. You can roast them (I’ve heard) in foil and eat them with butter and salt.
HIDE THESE in the fridge so you can eat allllll of them!!! These carrots should be eaten raw. But if you feel like cooking, add them to your stir-fry.
They are AHHHHMAZING.
If you like the flavor of carrot, you an use the tops as an addition to an egg scramble or fritata. According to the website I just read, they are super pungent. When you unpack them this week (if you are getting them) take a little nibble of one and imagine what they’d taste good in.
Salads that are crazy delicious! I guess you can add those carrots and beets to it too. :)
Steamed spinach is tough (you need so much). Last year I bought the giant box of spinach and braised it then froze it and ate it when spinach season was over. I felt like the smartest woman on earth because I just love their spinach and I was eating it months later!
Find out if Abundant Harvest Organics is in YOUR town - and if they are not, check out Local Harvest to find out what IS available to you wherever you live.