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

Fall Season Week #4

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Last Updated (Monday, 23 November 2015 21:29) Written by Vivian Bayona Monday, 23 November 2015 21:27



Starting from the left:
First row:  Kale, Green Onions, Broccoli, Lettuce, Baby Tatsoi Spinach, Premium Greens Mix
Bottom row: Calabaza (Tropical Winter Squash), Tomatoes, Dandelion Greens


RECIPES:
Calabaza, Corn and Coconut Soup
Puerto Rican Pink Beans with Calabaza
Dandelion Salad
Dandelion Greens with a kick
10 ways to use Dandelion Greens
Roasted Tomato Soup 

Article of the week: 


Dandelion: A Wonderful Edible Weed

Calabaza Squash: A round pumpkin-shaped squash that is found in a variety of sizes ranging from a few inches in diameter, similar to a small canteloupe up to two feet. The skin color ranges from green to light tan and orange, covering a firm golden orange flesh that is slightly firmer than the flesh of a pumpkin. With a sweet mild flavor like acorn squash, the Calabaza can be prepared just like other squash varieties such as acorn and butternut. It is a good squash to use in fish and meat stews, for soups, puréed in squash dishes, as a pie filling, or as a substitution for recipes requiring pumpkin or butternut squash. The Calabaza squash is native to Central and South America as well as the Caribbean. It is also known as the West Indian pumpkin, the green pumpkin squash, calabash, and calabasa.

Calabaza Squash Glossary Term


Fall Season Week #3

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Last Updated (Wednesday, 18 November 2015 21:51) Written by Vivian Bayona Wednesday, 18 November 2015 21:50



Starting from the left:
First row:  Kale, Acorn Squash, Broccoli, Premium Greens Mix
Bottom row: Swiss Chard,Tomatoes, Green Onions, Oriental Eggplant


RECIPES:

The Best Eggplant – Leek Soup Recipe Ever!
Eggplant Lasagna
Morocan-Style Stuffed Acorn Squash 
Swiss Chard with Garbanzo Beans and Fresh Tomatoes
Sauteed Swiss Chard with Onions
Kale and Ricotta Salad

Article of the week: 




Fall Season Week #2

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Last Updated (Monday, 09 November 2015 20:45) Written by Vivian Bayona Monday, 09 November 2015 20:44



Starting from the left:
First row:  Kale, Oriental Eggplant, Broccoli, Broccoli Greens, 
Center: Radishes, Salad Turnips, Premium Greens Mix, 
Bottom row: Baby Bell Peppers, Tomatoes, Turnips with greens


RECIPES:
The Best Eggplant – Leek Soup Recipe Ever!
Cheesy, Baked Kale and Mushroom Stuffed Pumpkin Recipe – Healthy and Delicious

Glazed Turnips with Greens 
    1 – 2 bunches salad turnips and/ or radishes, greens reserved
    2 T. unsalted butter
    1 – 2 T. sugar
 Trim turnips by cutting greens just above turnip and removing “tail” from root end. Rinse but do not peel. Cut larger turnips in half, if desired. 
 Place in a large skillet. Add enough water to cover about half way. Add butter, sugar and a pinch of salt. Bring to a boil. Cook uncovered, stirring occasionally, until liquid is syrupy and turnips are tender, 10 – 15 minutes. Add greens to skillet cook over medium heat, stirring, until just wilted, 2 – 3 minutes. Season with salt and pepper.

Roasted Turnips 
    1 bunch turnips
    1 – 2 T. extra virgin olive oil salt & pepper pinch red chili pepper flakes, optional
 Preheat oven to 425 Trim turnips, leaving a small stub of the stems end attached. Rinse well and cut in half lengthwise. Toss with olive oil, a little salt & pepper, and red pepper flakes, if using. Place cut side down in a roasting pan. Roast for 10 minutes. Flip over with tongs and return to oven for 3 – 5 minutes more. Yum! 



Article of the week: 

Broccoli Greens: Broccoli leaves taste faintly of broccoli — earthy and mild. They can be steamed, sauteed and even grilled in place of other greens, such as collards, cabbage and kale. Younger leaves off the plant are tender enough to toss into a salad. Medium leaves are the perfect size and thickness to stuff with veggies and meat. Large leaves work best in soups and stews, where they’ll wilt but still have shape. Broccoli leaves are richer in beta-carotene than the florets, and contain other healthful phytonutrients that aren’t found in the stems and florets.



Fall Season 2015 Week #1

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Last Updated (Monday, 09 November 2015 19:53) Written by Vivian Bayona Monday, 09 November 2015 19:50



Starting from the left:

Kale, Oriental Eggplant, Salad Mix, Premium Greens Mix, 
Green Onions, Radishes, Yellow Squash or Zucchini, Tomatoes, Cucumber 

RECIPES:
Sauteed Radishes
Radish and Avocado Sandwich
Paleo Coconut Walnut Squash
Vegan Squash Pesto
Cheesy Kale Chips -  Video-  Making Kale Chips with KYV Farm 

STEWED EGGPLANT ORIENTAL  
3 lg. eggplants
4 green peppers
1/2 c. cooking oil
5 tsp. salt
10 ripe tomatoes
2 tsp. paprika
1 lb. shrimp
1 lb. smoked sausage


Cut peppers and pared eggplant into small pieces. Cook peppers and eggplant in oil until both become slightly soft and brown (abut 15 minutes).

Cut tomatoes into small pieces. Clean shrimp and cut in half. Cut smoked sausage into 1/4 inch slices. Add tomatoes, shrimp and sausage to eggplant and peppers. Stir thoroughly, while adding seasoning. Cook until eggplant is done. Serve over rice or can be served as a side vegetable dish. Yield: 6-8 servings.


ORIENTAL EGGPLANT CASSEROLE  
3 tsp. oil or butter
1 lg. onion, sliced thinly
1 med. eggplant
1/4 c. green pepper, diced
1 (approx.) 11 oz. can tomato-mushroom sauce
1 tsp. salt
1/4 tsp. pepper
2 lg. tomatoes, peeled and cubed
1 lb. cottage cheese
1 1/2 c. matzoh farfel


Saute onion until tender. Peel eggplant and cut into 1/2 inch cubes. Combine eggplant, green pepper, tomato-mushroom sauce, salt and pepper. Cook covered 15 minutes until eggplant is tender. Stir in tomatoes. In greased baking dish, alternate layers of vegetables, cheese and matzoh farfel; beginning and ending with vegetables. Bake uncovered at 350 degrees for 20 minutes.

What's in your bag this week...? Spring Season Week #6

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Last Updated (Monday, 08 June 2015 21:59) Written by Vivian Bayona Monday, 08 June 2015 21:56

  PotatoesGreen Bell Peppers, Cubanelle Peppers, Spaghetti SquashCucumbers,  Jalapeño PeppersSweet OnionsCarrotsRoma Green Beans,  Roma Tomatoes, BasilGreen Onions 


What's in your bag this week...? Spring Season Week # 5

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Last Updated (Monday, 01 June 2015 21:42) Written by Vivian Bayona Monday, 01 June 2015 21:41

  Spaghetti Squash, Potatoes, Green Bell Peppers, Basil, Jalapeño Peppers, Sweet Onions, Cucumbers, Roma Tomatoes

 RECIPES:

9 Mouthwatering Spaghetti Squash Recipes

Brushetta with Tomato & Basil 

Tomato Basil Recipes

Tomato, Cucumber, Onion Salad

Stuffed Bell Peppers

Jalapeno & Potato Soup


Pico de Gallo: Fresh Tomato Salsa


What's in your bag this week...? Spring Season Week # 4

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Last Updated (Monday, 25 May 2015 19:20) Written by Vivian Bayona Monday, 25 May 2015 19:18

  

Fingerling Potatoes, Kabocha Squash, Cubanelle Sweet Peppers or Yum Yum Peppers, Romaine Lettuce, Cucumbers, Carrots, Green Onions, Beets, Tomatoes, Zucchini

 and a box of Sweet Corn (packed separate - only for members that didn't pick up on Saturday) 

 RECIPES:

Creamy Potato Salad

Crispy Fingerling Potatoes

Lemony Salt Roasted Fingerling Potatoes
Italian Summer Squash Canoes with Farm Fresh Egg and Quinoa 

Carrot Top And Rice Soup (Tuscan)

Roasted Kabocha Squash
Kabocha Squash Lentil Curry
Thai Red Curry with Kabocha Squash Recipe

Kabocha Squash Pie with Spiced Crust Recipe

Article of the week: 


How to prepare Japanese Kabocha Squash


What's in your bag this week...? Spring Season Week # 3

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Last Updated (Wednesday, 20 May 2015 08:47) Written by Vivian Bayona Wednesday, 20 May 2015 08:46


  
Red Potatoes, Zucchini, Bok Choy, Sweet Onions, Beets, Romaine Lettuce, YumYum Peppers, Cucumbers,Tomatoes, Spaghetti Squash, Green Onions
 
RECIPES:

Spaghetti Squash Primavera

Spaghetti Squash Quiche

Spaghetti Squash Recipes

6 Easy Recipes for Spaghetti Squash

Zucchini and Tomato gratin

Stuffed Zucchini
Lemon Zucchini and Cucumber Salad
Balsamic Grilled Zucchini
Bok Choy Salads Recipes

Healthy Cucumber Recipes and Cooking Tips


Potatoes Recipes

Article of the week:
How to Cook Spaghetti Squash - Step by Step Recipe


What's in your bag this week...? Spring Season Week # 2

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Last Updated (Monday, 11 May 2015 18:06) Written by Vivian Bayona Monday, 11 May 2015 18:05


 
Romaine Lettuce, PotatoesGreen Onions, Bok Choy, Roma Green BeansZucchini/Yellow Squash, YumYum Sweet Peppers, Cucumbers, Fennel  

RECIPES:

Healthy Cucumber Recipes and Cooking Tips

Romano Bean Salad

Dill Cucumber Salad

Recipes for Easy Refrigerator Pickles

Summer Squash Soup with Basil Pistou 

26 Quick and Tasty Zucchini Recipes

Potatoes Recipes


Fennel Recipes


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