My Organic Food Club organic Strawberries

Florida Organic Produce Buying Club – September, 10-14, 2012

Florida Organic Produce Buying Club Food Share:       

                          McIntosh Apples

McIntosh Apple

 First discovered by a Canadian apple farmer named John McIntosh, this early season apple has unknown parentage but is believed to have descended from the Snow Apple, or Fameuse.  Round and medium in size, these red/green apples exhibit a touch of spice behind their sweet and tart flavor profile.The McIntosh apples crisp flesh is exceptionally juicy and bright white in color. When first picked the flavor of the McIntosh apple has a strong sweet-tart taste with nuances of spice.

For this recipe I use the 3-pound bags of Macintosh apples. There is no need to peel the apples – the puree will be separated from the peel when the apples are placed in a food mill. This is a large recipe that makes about 12 cups of sauce. It keeps extremely well for several months in the freezer.

3/4 cup water
A pinch of salt
6 pounds Macintosh apples, scrubbed, quartered, and core removed
3/4 cup granulated sugar, or to taste
1 teaspoon ground cinnamon

1. Bring the water to a boil in a large saucepot (8 quart) and add the salt and the apples. Cover and reduce the heat. The apples will start to release their moisture and the heat should be regulated to keep the liquid at a simmer. Cook the apples, stirring frequently, until the apple quarters have lost their shape and are extremely soft, and the skins have separated. Let the mixture sit for a while to cool before proceeding.

2. Set a food mill over a large pot or bowl and begin by pouring some of the apple mixture into the top of the mill. The liquid will flow through first, then begin turning the handle of the food mill clockwise to force the pulp through the holes. Reverse the direction of the blade occasionally to clear the mill. Continue adding apples and rotating the blade until all the apples have gone through and only the peel remains in the top portion of the mill.

3. Add the sugar and cinnamon and stir thoroughly. When cool, divide into storage containers and refrigerate or freeze as desired.

 Produce List for the week of September, 10-14 2012:

* Lettuce Green Butter
* Greens-Kale Red
* Carrots 
* Greens-Chard Green
* Mushrooms Cremini
* Potato Red
* Cucumber
* Pepper Sweet Orange (HO)
* Avocado Hass
* Leeks
* Winter Squash
* Apples McIntosh
* Pluot Flavor Fall
* Lime
* Melon Collective Farm Woman
* Bananas
* Orange Valencia 


                       Avocado and Basil Mayonnaise

Avocado and Basil Mayo

This creamy, heavenly spread can be used anywhere you’d use regular mayo.  I agree with Dr. Kim:  this is the best vegan mayo I’ve ever tried.
2 ripe avocados, halved, pitted, scooped out of skins, and cubed
large handful of fresh basil leaves
2 Tbsp. (30 ml.) extra virgin olive oil
2 tsp. (10 ml.) fresh lemon or lime juice
1 garlic clove, peeld and minced
sea salt and black pepper, to taste
Combine basil, garlic, and a pinch of sea salt in a small food processor and blend until ingredients form a paste.
Add avocados and process until smooth. Blend in oil and lemon or lime juice, and then season with salt and pepper.  Makes 4-6 servings.
I whipped up this mayo and enjoyed a daub on some steamed artichokes, but by the time I’d finished eating them, I knew I was hooked.  I plopped some over ripe, juicy slices of beefsteak tomato for a lunch appetizer and was enthralled.  After the first taste, I wanted to scoop this out of the bowl with a spoon (come to think of it, I did scoop this out of the bowl with a spoon).
You can use this as you would any other mayo, in sandwiches, wraps, salads (it would be heavenly thinned out just a little over field greens–turns out the recipe is very much like.

Avocado and Basil Mayo. Delicio!



Organic Produce Buying Club Weekly Food Share