My Organic Produce Club Weekly Food Share:
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)
* 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
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.
- 2 large tomatoes
- 1 white onion
- 2 tablespoons lime juice
- Cilantro (use as much as you like, at least a handful)
- 1 small chili pepper or jalapeño
- 2 cloves garlic
- 1 teaspoon salt (plus more to taste)shopping list
- 1 teaspoon ground cumin
- 1/2 teaspoon oregano
- 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.
Pineapple Red Quinoa Parfait
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.