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Florida Organic Produce Buying Club – October, 08-12, 2012

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Welcome back, Florida Growing Season!     

                          Apples Ambrosia

Ambrosia Apple

This apple was discovered by chance growing amongst a Jonagold orchard in British Columbia. The pickers stripped the only tree of its fruit due to its supreme flavor and attractive skin! Fortunately they were able to save some of the seeds of this crisp, sweet apple that we know today as the Ambrosia, aptly named after the nectar of the gods.

 Produce List for the week of October, 08-12 2012:

* Lettuce Green Leaf
* Greens-Chard Red
* Carrots Bunny Juice
* Squash Green Acorn
* Broccoli
* Beet Root Red
* Onion Sweet
* Sprouts Bean Mung 
* Avocado Hass
* Tomato Slicer
* Pepper Gypsy
* Potato Yukon Gold
* Grapes Red Seedless
* Pluot Flavor King
* Apples Ambrosia
* Bananas 
* Lemon

  Pluot Flavor King

The Flavor King Pluot (interspecific), ‘Prunus pluot’, is a taste test winner. It is a unique plum-apricot hybrid. The remarkable, spicy bouquet and flavor explode the taste buds. The complex, intense flavor of Pluot is unique to interspecifics, much like a blend of fruit juices where the mixture is an improvement over any of the separate ingredients. Additionally, the sugar content of the interspecifics is much higher than in any standard plum or apricot–yielding fruit of incomparable sweetness.The fruit has a reddish-purple skin and sweet red flesh.

 Pepper Gypsy-Gypsies come to town


Gypsy peppers are sweet peppers that have thinner walls and skin than grocery-variety bell peppers, so they are much better suited to roasting and grilling. They are also very popular for stuffing. The fully ripe red peppers nearly explode with flavor, unlike the watery, sometimes insipid bell peppers. All peppers are harvested at various stages or ripeness, so the red ones are the sweetest, next to the less ripe yellow and green versions. They’re hard to find outside of small organic farms and produce stands  because they are mostly grown by small organic farms and are only available at farmers’ markets and a few produce stores.
For home cooks, the nicest thing about Gypsy peppers is that their intense flavor and thin skin means you can just grill or fry them in olive oil for amazing results, or leave them raw in a salad or as crudites.

Gypsy Peppers Stuffed With Manchego Cheese & Corn Over Greens
Gypsy Peppers Stuffed With Manchego Cheese & Corn Over Greens

The stuffing stays together well enough that you can place the peppers on their sides in the baking pan. Serve hot or at room temperature.
Serves 8
1 cup diced red onion
2 cups corn kernels
1 teaspoon chopped garlic
1/4 cup extra virgin olive oil
Salt and pepper to taste
1/2 cup panko breadcrumbs
1 1/2 cups grated manchego, dry Jack or a similar cheese
1 teaspoon chopped fresh thyme
2 tablespoons chopped fresh Italian parsley
8 red Gypsy peppers
1 pound mixed baby greens
1 cup Gypsy Pepper Vinaigrette (see recipe)


Preheat the oven to 350° and oil a small baking pan or glass dish with oil.
Saute the onion, corn and garlic in the olive oil until soft. Season with salt and pepper. Let cool, then add the breadcrumbs, cheese, thyme and parsley.
Cut the tops off the peppers and remove the seeds and membranes. Fill each pepper with the corn mixture, pushing gently so the stuffing stays in place. Rub the peppers with olive oil and place in the baking pan.
Roast the peppers for 25-30 minutes, or until the peppers soften and collapse. If some stuffing oozes out, just push it back in.
Toss the greens with the vinaigrette and season to taste with salt and pepper. Portion the greens onto serving plates and top each mound with a stuffed pepper.

Gypsy Pepper Vinaigrette

This delicious vinaigrette would be great on any salad.


Gypsy Pepper Vinegar
1/3 cup unseasoned rice vinegar
1 red gypsy pepper, cored, seeded and cut into 1-inch pieces
1 teaspoon sugar
1/4 teaspoon kosher salt
1 teaspoon sherry (optional)
1/3 cup Gypsy Pepper Vinegar
1/2 tablespoon minced shallot
2 teaspoons water
1 teaspoon sugar
1/4 teaspoon kosher salt
Pinch of minced garlic
Pinch of chopped fresh thyme
1/2 cup extra virgin olive oil


For the vinegar: Combine the vinegar, pepper, sugar and salt in a small pot and simmer until the pepper is soft, about 5 to 8 minutes.
Puree in a blender until very smooth.
Stir in the sherry, if using.
For the vinaigrette: Combine everything but the olive oil in a bowl, then whisk in the oil. Season to taste.

Yields 1 cup vinaigrette
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