Organic Produce Buying Club – July, 02-06 2012

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My Organic Produce Club Weekly Food Share:       

                  Onions from Nevada

 Nevada High Desert Onions

Perhaps you have heard of the amazing quality of Nevada’s onions. Maybe you have even tasted onions grown here in the shadow of the Sierra Nevada mountains. Did you enjoy the zesty flavor of the onions? Then you are not alone. Mason Valley is one of the premier onion producing areas in the world. The location in the high desert of western Nevada provides the ideal climate to grow beautiful, flavorful onions. Please try these recipes. They are unusual and delicious.

Watermelon and Onion Salad

4 c 1/2-inch cubes seeded, peeled watermelon
1/2 c Red or Yellow Onion – diced (other brands can be used at your own risk)
4 Tbs rice vinegar
2 Tbs chopped fresh mint
1/2 tsp pepper

Combine all ingredients in a large bowl. Serve immediately. Serves 4.

Orange and Onion Salad

5 large oranges
1 yellow,white, or red onion, thinly sliced
1/3 c salad oil
1/4 c wine vinegar
1 tsp sugar
1/2 tsp salt
Paprika

Peel oranges, cutting away white membrane, and slice. Arrange orange and onion slices alternately in a bowl. Mix the oil, vinegar, sugar and salt. Pour over the salad. Sprinkle with paprika. If you wish, serve on crisp lettuce. Serves 8.

No Mayo Potatoe Salad

4 large red new potatoes (about 2 1/2 lbs total)
Boiling water
1/3 c finely chopped parsley
1  Yellow onion, finely chopped
1 Tbs Dijon mustard
1 tsp salt
1/4 tsp pepper
3/4 tsp tarragon leaves
1 or 2 cloves  garlic, minced or pressed
1/2 c white wine vinegar
2/3 c olive oil or salad oil
1/2 pound bacon

Place potatoes in 1 inch of boiling water; cover and cook until tender when pierced (about 30 minutes). Drain, let stand for about 10 minutes, and cut into 3/8-inch slices. Fry bacon and crumble.

Place potatoes in a large salad bowl. Add parsley and onion. Blend together mustard, salt, pepper, tarragon, garlic, vinegar, and oil. Pour over potato mixture and toss gently to coat. Add bacon. Cover and let stand at room temperature for for at least 3 hours; chill, if desired. Makes 8 servings.

 Produce List for the week of July, 02-06 2012:

* Lettuce Green Leaf
* Carrots
* Greens Kale Lacinato (WI)
* Squash Kabocha
* Beans Haricot Vert
* Salad Baby Spinach
* Onion Yellow Jumbo (NV)
* Zucchini
* Eggplant
* Potato Red
* Cucumbers
* Baby Bok Choy
* Tomatoes Roma
* Apples
* Lemons
* Bananas
* Orange Valencia
* Grapes Black Seedless
* Cherries Dark Sweet

                “The Florida Growing Season is nearing an end, except…

                 Avocado season is just starting. So, get ready!”

   Haricot Vert Beans

haricot vert, shallots, butter, lemon and tomatoes

 Haricot vert (pronounced ar-e-ko-‘ver) is a type of slim green beans that originated in France. They might also be called haricot beans or filet beans. It is indeed French for green beans. Haricot meaning beans and vert meaning green. French green beans are longer and thinner than most American varieties. They are also more tender and have a more complex flavor.  Haricot verts are more delicate than regular green beans and cook up more quickly.
For the most part, they are interchangeable with American green beans which are also called string beans or snap beans.

This is a simple recipe in which you blanch the beans first, and then sauté them quickly:
-In a little butter with onions and fresh garden herbs.
‑ With Butter & Lemon Juice:  toss beans with butter in a hot frying
pan.  Sprinkle with lemon juice, and season with salt & pepper.
‑ With Onions:  lightly brown chopped onions in butter, add beans, and toss until thoroughly coated in butter and onions.
‑ With Oil and Garlic:  Heat 2 tablespoons oil per pound of beans, add 1 clove finely shopped or pureed garlic, cook 30 seconds, add beans; toss until heated through.  Season with salt and pepper to taste.
‑ With Mushrooms:  Saute 1/4 pound sliced mushrooms per pound of beans in butter until lightly browned.  Add green beans and heat through.

Haricot Vert with Shallots

Ingredients:

1/2 pound of haricot vert, trimmed and tailed
2 teaspoon butter
1 small shallot, sliced
Salt and pepper to taste
2 tablespoons diced tomato
Wedge of lemon

Directions:
Bring a pot of well-salted water to boil. Boil haricot vert for 3.5 minutes (yes, I honestly believe that this level of timed precision will be rewarded). Plunge them into an ice bath and drain the beans.

In your empty pot (because we’re always looking to save dish-washing time in the smitten kitchen) melt two teaspoons of butter over medium heat. Add the shallot and saute them until they’re just translucent, not browned–about one to two minutes. Add the drained and cooled haricot vert back into the pot and reheat them in the butter and shallots. Season with salt and pepper. Spread haricot vert and shallot onto a plate, throw the diced tomato over them and squeeze a few drops of lemon juice* over the dish. Serve immediately. Eat with your fingers, if your name is Deb.

* Please note that lemon juice discolors green beans. But only if you don’t eat them quickly, which in our case was a non-issue.

Haricots Verts Salad With Figs and Walnut Vinaigrette

1 lb. haricots verts (slim green beans), tipped and tailed
Kosher salt
2 T sherry vinegar
1/8 t freshly ground white pepper
3 T toasted walnut oil
1 T olive oil
2 T snipped chives
1 T very finely diced shallot
6 large ripe figs, stemmed and quartered
20 small basil leaves
2 T coarsely chopped walnuts
1/4 oz. summer truffle, very thinly sliced (optional)

Bring a large pot of water to a boil and add a large pinch of salt. Prepare
a large water ice bath; set aside.

Drop the beans into the boiling water and cook at a full boil until they
are slightly tender and cooked through, about 6 to 8 minutes. Drain, plunge
into the ice water to halt the cooking process, drain again, and spread the
beans on a kitchen towel.

Combine the sherry vinegar, 1/8 t kosher salt, pepper, walnut oil, and
olive oil in a large mixing boil. Whisk vigorously. Add the chives,
parsley, and shallot and mix well. Drop the figs, beans, basil leaves, and
walnuts into the bowl, and toss together gently but thoroughly with your
hands. Sprinkle the salad with a pinch of salt and, if desired, garnish
with the thinly sliced summer truffle. Serve immediately.

Organic Produce Buying Club Weekly Food Share

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