Organic Produce Buying Club – May, 1-4 2012

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My Organic Produce Club Weekly Food Share:

                    Pineapples

pineapples

Transport yourself to paradise with these golden pineapples from Costa Rica.  Indigenous to South America and discovered by Captain Cook, they are second only to bananas for America’s favorite tropical fruit. These pineapples are sweet, juicy, and an excellent source of manganese and vitamin C.

 Produce List for the week of May, 1-4 2012:

* Lettuce Green Butter
* Yellow Carrots (Fl)
* Cilantro
* Salad Spring Mix
* Beets Chioggia (Fl)
* Tomatoes Slicing (Fl)
Squash Yellow Crookneck (Fl)
* Corn Bicolor (Fl)
* Mushrooms Cremini
* Avocado Hass
* Peppers Long Hot (Fl)
* Orange Valencia (Fl)
* Pineapple Golden
* Strawberry
* Bananas
* Lime 

                “We’re In Full Season Right Now”

     Mixed Peppers
cubanelle 

With Cinco de Mayo coming up, this mixed pepper box is a perfect way to provide a variety of specialty peppers to our customers.  The box will include anaheim, cubanelle, poblano, long hot, and jalapenos.  Now available to spice up your meals!

Cilantro Lime Salsa

Originating in Mexico, salsa simply means “sauce” and in Mexican terms fiery and tomatoey with plenty of fresh chilies, onion, cilantro, garlic and salt. Always a blend of chopped, diced or grated fruit and vegetables, along with fresh herbs and spices.

Cilantro-Lime Salsa

Ingredients:

  • Chop tomatoes, onion, garlic and jalapeño.
  • Drain tomato juice if you like chunkier salsa, leave it if you like it runnier.
  • Throw all ingredients into a food processor or blender.
  • Enjoy!

Pineapple Red Quinoa Parfait

 

This yogurt and quinoa breakfast dish from nutritionist Cynthia Sass‘s “Cinch!” cookbook gets an extra boost of nutrition from a surprising source: cinnamon. The flavorful spice contains four times as many antioxidants as a handful of blueberries.

1/2 teaspoon ground cinnamon
6 ounces plain fat-free Greek or soy yogurt
1 cup fresh pineapple, cut into chunks
1/2 cup cooked red quinoa, chilled
2 tablespoons sliced almonds

Fold cinnamon into yogurt. In a dish, alternately layer pineapple, quinoa, and yogurt; garnish with almonds and serve.

Haupia with Pineapple

1 1/2 cups coconut milk
1 1/2 cups water
1/2 cup sugar
3/4 cup corn starch
1/2 cup chopped fresh pineapple

Combine cornstarch, sugar, water, and coconut milk. Stir until smooth. Stir over medium heat until thickened. Lower heat and continue cooking for 10 minutes. Stir in fresh pineapple and pour into a flat pan. Refrigerate until set.

Organic Produce Buying Club Weekly Food Share 

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