Organic Produce Buying Club Weekly Food Share

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Organic Produce Buying Club Weekly Food Share:

St. Patrick’s Day is coming! This delivery we are getting carrots, cabbage, and potatoes for those delicious Irish meals.  The selen in green cabbage will keep you feeling good, carrots will boost your eye health, and potatoes will provide you with a nutritional source of energy to continue the celebration!

We are currently forming a new Group in Deerfield/Pompano Beach.  Please Contact us soon to “Join The Club!”

 Produce List for the week of March, 12-16 2012:

* Lettuce Green Leaf (Fl)
* Salad Italian Mix
* Sprouts Crunchy Mix
* Potato Red
* Leaks Onion (Fl)
* Cabbage Green (Fl)
Tomato  (Fl)
* Parsley Curly
* Rainbow Chard(Fl)
* Carrots Rainbow w/tops
* Artichokes
* Orange Blood
* Kumquats
* Apples Cameo
* Tangerine Honey Murcott (Fl)

                “We’re In Full Season Right Now”

  • While closely related to spinach and beets, Chard, commonly referred to as Swiss Chard, takes on a more pungent and robust flavor. Chard recipe packs a huge amount of nutrition with calcium, iron, folic acid, vitamins A and C, and fiber. Chard is commonly available in many different varieties and colors, including rainbow we’ve got, and can easily be substituted in a recipe for spinach.
  •  

    Leek and Swiss Chard Tart
    Bon Appetit!

    1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
    2 tablespoons (1/4 stick) butter
    3 large leeks (white and pale green parts only), coarsely chopped
    1 teaspoon dried thyme
    1/2 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 cups)
    1 1/4 cups whipping cream (I used whole milk)
    3 large eggs
    2 large egg yolks
    1 teaspoon salt
    1/4 teaspoon ground black pepper
    Pinch of ground nutmeg
    Roll out pastry on floured work surface to 12-inch square. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold under; crimp edges. Cover; chill.
    Melt butter in large nonstick skillet over medium-low heat. Add leeks and thyme. Sprinkle with salt and pepper. Cover; cook until leeks are very tender but not brown, stirring often, about 10 minutes. Add chard; saute until wilted, about 2 minutes. Remove from heat; cool.
    Position rack in bottom third of oven; preheat to 425°F. Whisk cream and next 5 ingredients in large bowl. Mix in cooled leek mixture. Pour filling into crust.
    Bake tart 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer (this took my oven about 10 minutes longer). Transfer to rack; cool 10 minutes.


Organic Produce Buying Club Weekly Food Share 

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