Florida Organic Produce Buying Club – November, 05-09 2012

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Florida Organic Produce Delivery
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Welcome back, Florida Growing Season!     

                          Collard

collards

 Collard greens is the American English term for various loose-leafed cultivars of Brassica Oleracea, the same species as cabbage and broccoli. The name “collard” is a corrupted form of the word “colewort” (cabbage plant). Widely considered to be a healthy food, collards are good sources of vitamin C and soluble fiber, and contain multiple nutrients with potent anticancer properties.

 Produce List for the week of November, 05-09 2012:

* Lettuce Red Butter
* Greens-Collards
* Carrots Bunny Juice
* Squash Sunburst (Fl)
* Broccoli
* Cilantro
* Salad Baby Arugula
* Pepper Green (Fl) 
* Potato Sweet Jewel
* Avocado Hass
* Onion Leeks
* Tomato Roma
* Pear Concorde
* Apple Red Delicious
* Bananas
* Watermelon Mini Seedless 
* Orange Navel (Fl) 

 

Green Pepper

pepper green

The misleading name “pepper” (El Pepra in Spanish) was given byChristopher Columbus upon bringing the plant back to Europe. At that timepeppercorns were a highly prized condiment; the name “pepper” was at that time applied in Europe to all known spices with a hot and pungent taste and so naturally extended to the newly discovered Capsicum genus. Peppers are botanically fruits, but are generally considered in culinary contexts to be vegetables.

Green Pepper and Tomato Salad

Green Pepper and Tomato Salad Recipe

Ingredients

  • 2 green bell peppers, seeded and cut into 1 1/2-inch dice
  • 3 -4 tomatoes, seeded and diced
  • 1 small onion, chopped
  • 1 large clove garlic, finely chopped
  • 1/2 cup cilantro, coarsely chopped
  • 1/2 lemon, juiced (1 tablespoon)
  • 1 tablespoon red wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and black pepper
  • 1 teaspoon ground cumin, 1/2 a palm full

Directions

Combine peppers, tomatoes, onions, garlic, cilantro in a bowl with your fingertips. Squeeze the juice of the lemon with the lemon half sitting upright. This will help prevent the seeds from falling into the bowl. The lemon juice will spill down over the sides of the lemon and the seeds will remain with the fruit. Squeeze the juice evenly over the salad. If the lemon is under-ripe, microwave it for 10 seconds before you cut into it. Next, sprinkle a tablespoon of vinegar over the salad — just eyeball it. Drizzle the extra-virgin olive oil over the salad, add the salt, pepper and cumin. Toss again. Taste to adjust seasonings and serve.

CILANTRO CARROTS WITH CUMIN  

2 lbs.
6 tbsp.
3 tbsp.
3 tbsp.
2 tbsp.
2 cloves
2 tbsp.
carrots, each cut into 2-inch-long pieces, then quartered lengthwise
water
fresh lemon juice
olive oil
ground cumin
garlic, pressed
minced fresh cilantro

Combine carrots and 6 tablespoons water in large saucepan. Season with salt. Cover and boil until carrots are crisp-tender, about 7 minutes. Drain off any excess water. Transfer carrots to large shallow bowl. Mix in lemon juice, oil, cumin and garlic. Season with salt and pepper. Cool. Add cilantro. (Can be made 2 hours ahead. Let stand at cool room temperature.)

Bon Appetit,  October 1995

CHILLED CARROT SOUP WITH CUMIN AND LIME 

2 tbsp.
2 lbs.
2 lg.
1 tbsp.
3 1/2 tsp.
1/2 tsp.
6 1/2 cups
8 tbsp.
2 tbsp.
2 tbsp.
2 tsp.
olive oil
carrots, peeled, chopped (about 5 cups)
leeks (white and pale green parts only), chopped (about 2 cups)
chopped garlic
ground cumin
dried crushed red pepper
(or more) canned low-salt chicken broth
sour cream
fresh lime juice
chopped fresh cilantro
grated lime peel

Heat oil in heavy large pot over medium-high heat. Add carrots and leeks; saute until leeks begin to soften but not brown, about 5 minutes. Add garlic; saute 1 minute. Add cumin and crushed red pepper; saute 30 seconds longer. Add 6 1/2 cups chicken broth. Bring to boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35 minutes.

Working in batches, puree soup in blender until smooth. Transfer soup to large bowl. Cool. Whisk in 6 tablespoons sour cream. Cover soup and refrigerate until cold, at least 4 hours or overnight.

Stir lime juice into soup. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into 4 bowls. Spoon 1/2 tablespoon sour cream atop each serving. Sprinkle with cilantro and lime peel.

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