Organic Produce Buying Club – May, 14-18 2012

My Organic Produce Club Weekly Food Share:

Florida Bicolor Corn

(Corn on the Cob – Bi-color) Most people probably think of corn on the cob as a vegetable, but it is really a grain. There are several common varieties of corn on the cob: yellow, white, and mixed white and yellow, which is pictured here. In our experience, we have seen only the yellow variety sold frozen either on the cob or cut. We have found a variety of flavors in corn on the cob depending on where it is grown and how long it has been since it was harvested. The longer it has been since the corn was harvested, the more bland the flavor, and the more “gummy” the texture.

Produce List for the week of May, 14-18 2012:

* Lettuce Green Leaf
* Carrots Bunny Juice
* Greens Collards
* Potatoes Sweet Jewel
* Cabbage Green (Fl)
* Tomatoes Roma (Fl)
* Squash Yellow (Fl)
* Corn Bicolor (Fl)
* Celery
* Broccoli Crowns
* Peppers Sweet Red
* Orange Valencia (Fl)
* Grapefruit White (Fl)
* Peaches Yellow (Fl)
* Bananas
* Apples Pink Lady

“We’re In Full Season Right Now”

Sweet Potatoes

There are hundreds of varieties of sweet potatoes ranging from white and mild to deep red and super sweet. Considered a favorite for mashing or roasting, the NC Covington has rose colored skin and super sweet orange flesh. Eat it whole with your favorite toppings or cut into wedges and bake as a side dish. Try it in a sweet potato pie for the perfect dessert for Mom!

Sweet Potato Pie

Ingredients

2 cups peeled, cooked sweet potatoes
1 1/4 cups sugar
1/2 stick melted butter
2 eggs
1 teaspoon vanilla extract or 1 to 2 tablespoons bourbon
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup milk
9-inch unbaked pie crust
3 egg whites

Directions

Preheat the oven to 350 degrees F.

For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes or until a knife inserted in the center comes out clean. Place the pie on a rack and cool to room temperature before covering with meringue.

For the meringue, using an electric mixer, beat the egg whites until soft peaks form. Beat in the remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar. Bake for 10 to 12 minutes or until delicately browned. Cool and serve.

QUINOA PILAF WITH COLESLAW

This colorful quinoa pilaf is a great addition to this coming weekend’s festive holiday meals, whether you celebrate Passover or Easter. Contributed to Vegan Holiday Kitchen‘s Passover chapter by a longtime reader of mine, Barbara Pollak, this pilaf is attractive made with a mix of red and white quinoa, but either color can be used on its own.

Serves: 8 to 10

1 1/2 cups quinoa, rinsed
3 cups prepared vegetable broth
3 tablespoons olive oil
2 medium yellow or red onions, or 1 of each, quartered and thinly sliced
4 to 6 cloves garlic, minced
One 16-ounce bag shredded coleslaw cabbage
2 medium carrots, sliced
2 cups finely chopped broccoli florets
1 cup sliced cremini or baby bella mushrooms
2 teaspoons minced fresh or jarred ginger, or to taste
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 tablespoons lemon juice, or to taste
Salt and freshly ground pepper to taste
1/2 cup minced fresh parsley
1/4 cup minced fresh dill, more or less to taste

Combine the quinoa with the broth in a large saucepan. Bring to a rapid simmer, then lower the heat, cover, and simmer gently until the water is absorbed, about 15 minutes. Test to see if the quinoa is done to your liking; if needed, add another 1/2 cup water and simmer until absorbed.

Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the onions and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.

Add the cabbage, carrots, broccoli, mushrooms, ginger, basil, thyme, and lemon juice. Turn the heat up to medium-high and stir-fry until the cabbage is tender-crisp, about 5 minutes.

Stir in the cooked quinoa, then season to taste with salt and pepper. Stir in the parsley and dill, remove from the heat, and serve.