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What's in your bag this week...?

Fall Season Week #14

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Last Updated (Monday, 01 February 2016 18:27) Written by Vivian Bayona Monday, 01 February 2016 18:06

 Starting from the left: 

First row:  Sweet Potatoes, Cabbage, Lettuces,  Kale 

Bottom row: Golden Bok Choy, Spinach, Salad Turnips(white) or Scarlet Turnips(pink), Green Onions, Daikon Radish

 RECIPES:

Moroccan Djaja Tarat with Sweet Potatoes, Kale and Kohlrabi

Bok Choy Recipes

Asian Bok Choy Slaw

Roasted Turnips

Turnip and Turnip Greens Soup
Creamy Turnip Soup

Spinach Recipes

Turnip and daikon greens with onion and tahini


Sauteed Daikon Radish Greens with Onions, Garlic and Lemon


Fall Season Week # 13

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Last Updated (Monday, 25 January 2016 21:53) Written by Vivian Bayona Monday, 25 January 2016 21:53

 

Starting from the left: 

First row:  Bok Choy, Lettuces, Spinach  

Bottom row: Fennel, Beets, Salad Turnips, Sweet Onions, Kale

 RECIPES:

Bok Choy Salads Recipes

Easy Bok Choy
Bok Choy Recipes

Glazed Baby Turnips and Carrots
Baby Turnip And Turnip Greens Ragout

Caramelized Turnips
Roasted Turnips
Turnip and Turnip Greens Soup
Creamy Turnip Soup

Spinach Recipes

Sauteed Beet Greens with Roasted Beets

Article of the week: 


Health benefits of fennel bulb


Fall Season Week # 12

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Last Updated (Tuesday, 19 January 2016 20:05) Written by Vivian Bayona Tuesday, 19 January 2016 20:04

 

Starting from the left: 

First row: Tatsoi Spinach,  Lettuces, Escarole

Bottom row: Beets, Sweet Onions, Carrots, Dandelion, Kale

 RECIPES:

Tatsoi green's recipe

30 Beet Dishes That'll Convince You To Try A New Recipe 

10 Ways to use Dandelion Greens 

Sauteed Carrots and Kale Recipe

Chicken Escarole Soup 

 Article of the week: 

Tatsoi 

Description/Taste

Tatsoi is a small low-growing plant that forms a rosette of petite leaves with short pale lime green stems. Its spoon-shaped, near seaweed green colored leaves are glossy with a buttery, tender and succulent texture. Fresh tatsoi displays sweet and tangy flavors with a mineral finish. Once cooked, it develops a warm earthiness similar to spinach. 

Applications


Tatsoi is a very versatile green in the kitchen. It can be used with any other green that you might like to make a salad, such as spinach, arugula, watercress, pea tendrils, mizuna or even also be substituted for any recipe calling for spinach. Its tangy and peppery notes pair well with citrus, crisp cool ingredients such as apple, fennel and mint, warm flavors that are abundantly found in chiles, garlic and allspice. Pair tatsoi with ingredients rich in umami such as scallops, mushrooms, seaweed and braised meats. Fermented ingredients such as fish sauce, soy sauce and vinegar are also complimentary matches. 


Fall Season Week # 11

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Last Updated (Sunday, 17 January 2016 16:13) Written by Vivian Bayona Sunday, 17 January 2016 16:11

 Starting from the left: 

First row:Brussels Sprouts, Green Bell Peppers, Lettuces, Escarole

Bottom row: Kohlrabi, Sweet Potatoes, Radishes, Napa Cabbage

 RECIPES:

Brussels Sprouts Recipes

Brussels Sprouts Leaves with Cheesy Polenta and Fried Eggs 

Kohlrabi Hash Browns
Kohlrabi Slaw

Escarole, White Bean And Pine Nut Salad
Kale, White Bean And Escarole Soup
Grilled Escarole
Escarole and Walnut Salad

Napa Cabbage Recipes

NAPA CABBAGE SALAD

Article of the week: 

Ways to eat Kohlrabi

8 Things to do with napa cabbage 

Health benefits of Napa cabbage 

Top 5 Uses for Napa Cabbage

1. Wrap it Up! Use the large outer leaves of the Napa Cabbage to make Napa Cabbage wraps! You can roll just about any filling inside the large, flexible leaves: rice and beans, soy chicken salad, salsa, seitan, tempeh, corn salad, soy cheese...the list goes on! Just think of the leaf as a tortilla or wrap and let your creativity go! You can secure the wrap with a toothpick for presentation purposes. Plus using a cabbage 'wrap' instead of a flour or corn wrap will save on calories and boost your veggie intake.

2. Soups. Napa Slaw is a crunchy bright and summery veggie. Soy you may forget that it will be delicious cooked! In a soup it keeps a nice meaty tender texture and absorbs flavors very well. Slice into thin strips-as large pieces in a soup would be difficult to eat with a spoon!

3. Napa Cabbage Slaw. This is my favorite way to eat Napa Cabbage. In a crunchy, creamy, zesty slaw! In fact I'll post my recipe later today...

4. Stir Fry Gem. Napa Cabbage sautes very nicely. The edges get a bit caramelized and those nice curly leaves add some great texture without adding calories. So you can fill you stir fry bowl with some light Napa Cabbage and some thick chunks of hearty and protein-rich tofu.

5. Plating Whiz. Napa Cabbage is an excellent leaf for plating a dish. Place a large leaf on the bottom of a salad or entree plate and you have already made your meal appear healthy and appetizing. The fresh green color will accent colors beautifully. Lay two leaves across a plate, or even a shredded leaf on the bottom of a plate and your guests will swoon over the beautiful leaf. And yes-eating the cabbage is part of the deal! Napa has such a tender hearty texture that your guests can slice into the 'plate accent' and as I always love to encourage-eat the garnish!


Fall Season Week #10

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Last Updated (Monday, 04 January 2016 20:02) Written by Vivian Bayona Monday, 04 January 2016 20:00

 

Starting from the left: 

First row: Lettuces, Beets, Arugula, 

Bottom row: Brussels Sprouts, English Peas, Radishes, Kale, Yuca (Cassava)

 RECIPES:

Beet Salad With Lemon, Cilantro and Mint

Beet Recipes

Arugula, Apple, and Radish Salad with Cider Vinaigrette

Brussels Sprouts Recipes

Broiled Yuca

Yuca with Garlic Sasuce

10 Sweet and Savory Yuca Recipes

50 Things To Do With Kale

Article of the week: 

How to peel Yuca (video)

What is Yuca or Cassava?

 Five Ways to eat: Beets

Here are five favorite ways to eat beets.
1.Raw! - Yes, beets are quite good raw. Slice them up and serve them with a sprinkle of chile and lemon. Delicious.
2.Roasted with goat cheese. - The classic, all-time favorite preparation. Roast beets until they are tender and juicy, then eat them with some spicy greens and piquant goat cheese. Add some hazelnuts and you're in heaven.
3.In a salad. - Beets make a good complement to other salad staples. Try them tossed with barley and feta in a grain salad, or with onions and horseradish cream in an elegant composed dinner salad.
4.Pickled! - Pickled beets are just marvelous. The tangy vinegar and sweetness complements beets' earth undernotes. Try a quick batch of refrigerator beet pickes.
5.As dessert. - Beets and their smoky, earthy sweetness are the secret ingredient in some fabulous desserts, like our velvety beet and cocoa cake, and bright red beet ice cream.


Fall Season Week # 9

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Last Updated (Monday, 28 December 2015 21:41) Written by Vivian Bayona Monday, 28 December 2015 21:39

Starting from the left:

First row: *Potatoes(Peter Wilcox), Leaf Lettuce or Romaine Lettuce, Cauliflower **

Bottom row: Collard Greens, Sweet Onions, Watermelon Radish,  Tomatoes, Carrots, Dandelion

 * (Enjoy the special fall treat!)

**(use it quickly because the weather has been unforgiving with the cold weather crops) 

 RECIPES:

Black-eyed peas and greens for New Year’s

Easy Carrot Spaghetti (Vegan, Paleo)

Carrot-Cauliflower Salad

Watermelon Radish Chips with Cumin Salt
Kale Salad with Quick-Pickled Watermelon Radish
Watermelon Radish Salad with Avocado Vinaigrette

Roasted Garlic Cauliflower

Article of the week: 

Meet the Watermelon Radish! And a recipe..

Watermelon Radish A watermelon radish is, on first glance, a plain greenish-white root. But slice it open and it reveals a stunning fuchsia interior. They're also known as red-meat or beauty-heart radishes. Roasting radishes gives them a smooth texture and sweet, earthy flavor similar to that of roasted turnips; can be served fresh or cooked, hot or cold. They pair well with fennel, apple, cheeses such as feta and chèvre, butter, creamy based dressings, vinaigrettes, bacon, white fish, cucumbers, mild salad greens, cooked eggs, noodles such as soba and udon, citrus, cilantro, mint and tarragon.


Fall Season Week # 8

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Last Updated (Monday, 21 December 2015 19:54) Written by Vivian Bayona Monday, 21 December 2015 19:53

 

Starting from the left:

First row: Savoy Cabbage, Leaf Lettuce, Romaine Lettuce, Tomatoes 

Bottom row: Sweet Potatoes, Broccoli, Radicchio, Swiss Chard, Kale 

RECIPES:

Roasted Balsamic Radicchio

Radicchio Salad with Golden Raisins

Ginger/ Garlic Savoy Cabbage

Roasted Savoy Cabbage with Black Bean Garlic Sauce

Mexican Sweet Potato Salad

Article of the week: 

 10 Health Benefits of Radicchio


Fall Season Week # 7

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Last Updated (Monday, 14 December 2015 18:12) Written by Vivian Bayona Monday, 14 December 2015 18:10

 

Starting from the left:

First row: Leaf Lettuce, Romaine Lettuce, Tatsoi Spinach, 

Bottom row: Napa Cabbage, Beets, Onions, Carrots, Kale

RECIPES:

NAPA CABBAGE SALAD
8 Things to do with napa cabbage
BABY GREENS SALAD WITH BEETS
Beet Recipes

Carrot Recipes

Fresh Kale Recipes

Barley and Kale Salad with Golden Beets and Feta

Article of the week: 

Health benefits of Napa cabbage 

Top 5 Uses for Napa Cabbage

1. Wrap it Up! Use the large outer leaves of the Napa Cabbage to make Napa Cabbage wraps! You can roll just about any filling inside the large, flexible leaves: rice and beans, soy chicken salad, salsa, seitan, tempeh, corn salad, soy cheese...the list goes on! Just think of the leaf as a tortilla or wrap and let your creativity go! You can secure the wrap with a toothpick for presentation purposes. Plus using a cabbage 'wrap' instead of a flour or corn wrap will save on calories and boost your veggie intake.

2. Soups. Napa Slaw is a crunchy bright and summery veggie. Soy you may forget that it will be delicious cooked! In a soup it keeps a nice meaty tender texture and absorbs flavors very well. Slice into thin strips-as large pieces in a soup would be difficult to eat with a spoon!

3. Napa Cabbage Slaw. This is my favorite way to eat Napa Cabbage. In a crunchy, creamy, zesty slaw! In fact I'll post my recipe later today...

4. Stir Fry Gem. Napa Cabbage sautes very nicely. The edges get a bit caramelized and those nice curly leaves add some great texture without adding calories. So you can fill you stir fry bowl with some light Napa Cabbage and some thick chunks of hearty and protein-rich tofu.

5. Plating Whiz. Napa Cabbage is an excellent leaf for plating a dish. Place a large leaf on the bottom of a salad or entree plate and you have already made your meal appear healthy and appetizing. The fresh green color will accent colors beautifully. Lay two leaves across a plate, or even a shredded leaf on the bottom of a plate and your guests will swoon over the beautiful leaf. And yes-eating the cabbage is part of the deal! Napa has such a tender hearty texture that your guests can slice into the 'plate accent' and as I always love to encourage-eat the garnish!

 Five Ways to eat: Beets

Here are five favorite ways to eat beets.

1.Raw! - Yes, beets are quite good raw. Slice them up and serve them with a sprinkle of chile and lemon. Delicious.
2.Roasted with goat cheese. - The classic, all-time favorite preparation. Roast beets until they are tender and juicy, then eat them with some spicy greens and piquant goat cheese. Add some hazelnuts and you're in heaven.
3.In a salad. - Beets make a good complement to other salad staples. Try them tossed with barley and feta in a grain salad, or with onions and horseradish cream in an elegant composed dinner salad.
4.Pickled! - Pickled beets are just marvelous. The tangy vinegar and sweetness complements beets' earth undernotes. Try a quick batch of refrigerator beet pickes.
5.As dessert. - Beets and their smoky, earthy sweetness are the secret ingredient in some fabulous desserts, like our velvety beet and cocoa cake, and bright red beet ice cream.


Fall Season Week # 6

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Last Updated (Monday, 07 December 2015 20:24) Written by Vivian Bayona Monday, 07 December 2015 20:19

Starting from the left:

First row: Escarole, Calabaza (Tropical Winter Squash), Cabbage, Swiss Chard  

Bottom row: Kale, Sweet Onions, Tomatoes, Broccoli, Tatsoi Spinach

 

RECIPES:

Mushroom Stuffed Cabbage Roll

Vegan Cabbage Recipes

Escarole, White Bean And Pine Nut Salad

Kale, White Bean And Escarole Soup
Grilled Escarole
Escarole and Walnut Salad
Swiss Chard with Garbanzo Beans and Fresh Tomatoes

Sauteed Swiss Chard with Onions

Sauteed Asian Greens Recipe

Broccoli Stem Salad with Creamy Garlic Tarragon Sauce – Don’t Throw Those Broccoli Stems Away!

Sweet and Salty Broccoli, Carrot and Tofu Stir Fry


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