Organic Produce Buying Club – May, 29-31 2012

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My Organic Produce Club Weekly Food Share:

              Cherries 

bing cherry

 

Juicy, sweet and deep colored cherries are now here!  Cherries are usually expensive to purchase but their health benefits outweigh this by a huge margin.  Cherries are known to contain many antioxidants and flavonoids that rid the body of toxins and control inflammation.  Cherry juice for gout is one of the many excellent cherry nutrition  examples.

 Produce List for the week of May, 28-31 2012:

* Lettuce Green Leaf
* Carrots with tops
* Greens Kale
* Onion Sweet (Fl)
* Cucumbers (Fl)
* Tomatoes (Fl)
Bok Choy Baby
* Corn Bicolor (Fl)
* Garlic White
* Broccoli Crowns
* Kohlrabi Purple (Fl)
* Cherry
* Grapefruit Ruby (Fl)
* Sugar Baby Watermelon (Fl)
* Bananas
* Apples Red Delicious

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

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

     Carrots and Tops

If you give them a chance, humble carrots can be inspiring.  Their flavors fill a spectrum from sweet to earthy.  In their natural form-with healthy green tops, it turns out the tops are as nutritious as the carrot!  A good source of potassium, chlorophyll and vitamin K.  But more importantly, there is wonderful flavor in those carrot tops!

Curried Carrots

Prep: 10 min, Cook: 15 min.
  • 1 lb. carrots, peeled and cut into 1/2 inch slices
  • 1 Tbs. homestyle apricot spread
  • 1-1/2 tsp. lemon juice
  • 3/4 tsp. Dijon mustard
  • 1 tsp. curry powder
  • 1 tsp. unsalted butter
  • 2 tsp. vegetable oil
  • 1-1/2 tsp. brown sugar
  • 1/4 cup raisins

Place carrots in a steamer basket over boiling water. Cover saucepan and steam 5-7 minutes or until almost tender. Remove carrots from steamer and set aside. Combine apricot spread, lemon juice, mustard and curry powder in a small bowl. Heat butter and oil in a heavy nonstick skillet over medium high heat. When oil is hot sauté carrots 1 minute. Stir in brown sugar and raisins and sauté another 1-2 minutes. Add spice mixture, stirring constantly 2-3 minutes, scraping down sides of skillet, or until carrots are glazed.

 Per serving: calories 128, fat 3.6g, 24% calories from fat, cholesterol 3mg, protein 1.7g, carbohydrates 24.2g, fiber 4.7g, sodium 90mg.

 

 Like their cousin parsley, carrot greens are a brightening, refreshing accent to other  foods.  Here are some ideas to help spark your own imagination!
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  • Carrot tops will cook beautifully; wilted with a little bit of bacon and jalapeño they are delicious.  Or sauté them with garlic and onion, chop, then mix into fresh, salted ricotta cheese and you have a wonderful ravioli filling or, even easier, a topping for pasta.
  • Mince a few handfuls of carrot tops in a food processor with garlic, salt, olive oil and toasted almonds for an incredibly flavorful, vibrant green sauce.  We love this alongside roasted seafood, roasted vegetables or simply slathered on bruschetta with a touch of goat cheese.  If you have a brûlée torch, you can also make a smoky riff on chimichurri sauce that will make anything you cook on the grill happy.  Lightly char the leaves on a sheet pan and puree them with a little sherry vinegar, fresh chili, garlic and olive oil.
  • The more tender fronds can be tossed with different herbs like cilantro and chives-with a touch of salt and vinegar at the last second-to make aromatic herb salads, a delicate but flavorful garnish for rich foods.  Or, to give your green salads an intriguing, unusual character, try mixing them directly with lettuces.  We also like to use them as a finishing touch for thinly shaved vegetables.
  • If you have a juicer, we’ll add a couple of ideas for the “normal” part of the carrot too.  Juice the roots and greens separately.  (There won’t be a whole lot of liquid from the greens but it will be flavor-packed.)  We love to simmer carrots in carrot juice, then quickly finish them on the grill or seared in a hot sauté pan.  They have an intense, sweet flavor, accented by a bit of smoke and caramelization.  Our favorite pairing for this spectacularly simple dish are beans finished with aromatics and carrot top juice.  Sweat some garlic and onions with a little crushed red pepper in olive oil, or, even better, in some bacon or chorizo fat.  Add cooked or canned beans – any kind will do, though we prefer white beans – and a splash of water or stock with a shot of carrot top juice, and let simmer for about 10 minutes to combine the flavors.  The green juice packs a definite carroty note but with a grassy, herbal character and no sugar, which pairs with the sweet caramelized carrots to give you the full spectrum of carrot flavor.
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