Florida Organic Produce Buying Club – August 15, 2012

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Florida Organic Produce Buying Club Food Share:       

                                 Plums

black plums

Did you know there are over 2000 varieties of plums?  These juicy, sweet Red and Black Plums are perfect for eating out of hand or you can try a twist on a classic pizza with plums, goat cheese, walnuts, and sage.

 Produce List for the week of August, 13-17 2012:

* Lettuce Iceberg
* Cucumbers
* Carrots Bunny Juice
* Greens-Red Chard
* Garlic
* Celery Hearts
* Beets Gold Root
* Tomatoes Roma
* Fennel
* Onions Leeks
* Bok Choy
* Squash Zucchini
* Potatoes Red
* Plum Red
* Grapes Green Seedless
* Bananas
* Melon Cantaloupe

                            Leeks

Leeks

Dried specimens from archaeological sites in ancient Egypt, as well as wall carvings and drawings, led Zohary and Hopf to conclude that the leek was a part of the Egyptian diet “from at least the 2nd millennium BCE onwards.” They also allude to surviving texts that show it had been also grown in Mesopotamia from the beginning of the 2nd millennium BCE. The leek was the favourite vegetable of the Emperor Nero, who consumed it in soup or in oil, believing it beneficial to the quality of his voice.

SIMMERED TOFU WITH LEEKS AND TOMATOES

This simple, tasty tofu dish, flavored with ripe tomatoes and leeks, makes a nice entrée for a summer dinner. To make it more substantial, serve over warm cooked grains or noodles. Hoisin sauce, a salty-sweet condiment, is readily available in the Asian foods section of well-stocked supermarkets.

simmered tofu with leeks and tomatoes

Serves 4 to 6
  • 2 large or 3 medium leeks, white and palest green parts only,
    chopped and well rinsed (see note)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 14- to 16-pound tub extra-firm tofu, cut into 6 slabs,
    blotted well and cut into 1/2-inch dice
  • 3 to 4 medium ripe, juicy tomatoes
  • 2 tablespoons reduced-sodium soy sauce, or to taste
  • 2 tablespoons dry red wine or sherry, optional
  • 2 tablespoons hoisin sauce, or more to taste
  • 1 teaspoon dark sesame oil
  • 2 to 3 scallions, thinly sliced, for topping
  • Sesame seeds for topping
Heat the oil with about 3 tablespoons of water in a stir-fry pan or wide skillet. Add the leeks and garlic and cover. sweat over medium heat for 8 to 10 minutes, or until just tender.
Add the remaining ingredients and simmer, covered, for 10 minutes. Lift the lid to stir occasionally. Uncover and simmer 5 minutes more over low heat. Serve at once in shallow bowls, topping each serving with scallions and sesame seeds.
Note: If you prefer, use one large or two medium onions instead of leeks.

Organic Produce Buying Club Weekly Food Share

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