Final Order for Friday, April 24

Please bring clean, reusable plastic bags to your host, and don't forget your blue bag! For those of you who are new to rutabaga, here is a website about them:
http://www.vegparadise.com/highestperch4.html

Also some recipes and ideas for using turnips and rutabagas (which are both delicious raw):
http://southernfood.about.com/od/turnipandrutabagarecipes/Turnip_Recipes_and_Rutabaga_Recipes.htm

REGULAR SHARE
Asparagus
Eggplant, FL (Coral Gables & Doral)
Mushrooms (Redlands & Cutler Bay)
Rutabaga (Doral gets turnips, FL)
Carrots
Cucumbers, FL
Garlic (Coral Gables & Doral)
Green Peppers, FL (Redlands & Cutler Bay also get Red Pepper)
Lettuce, 2 heads, FL
Grape Tomatoes, FL
Zucchini, FL
Green Beans, FL
Cameo Apples
Lemons
Bananas
Peaches (Cutler Bay & Redlands)
Mangoes (Coral Gables & Doral)

FRUIT SHARE
Packham Pears (these remain green when ripe -- look for fragrance & slight yield to pressure on stem end)
Strawberries, FL
Valencia Oranges, FL
Kiwi

BUCK’S REFRESHING QUINOA SALAD (Andean Tabouli)

Here's an update on a recipe we've posted before.... use some of that parsley (and lemons if you still have them)

1.  Needed :  

2 cups Quinoa

2 lemons juiced (or more to taste)

1-2 tsp salt

1 pinch black pepper

¼ Scotch Bonnet pepper (to taste), seeded and chopped

¼ cup olive oil

2 bunch finely chopped scallion

1 purple onion chopped fine

6 plum tomatoes, seeded and finely chopped

2 large bunches chopped parsley

¾  cup chopped Kalamata olives (optional)

1 diced yellow, orange or green pepper (optional)

¾ cup roasted pine nuts

Fresh or dried mint 

2. Combine : 

Quinoa with 2 ½ cups cold water and 1 tsp. salt in a covered saucepan.  Bring to a boil, covered.  Lower heat, and simmer 15-20 minutes.  Ready when translucent, and tails are formed. After 10 minutes fluff in a bowl. 

3.  Combine : 

Lemon juice, salt, black pepper, and scotch bonnet pepper in a small bowl.  Gradually blend in olive oil. Set aside. 

4.  Combine :  

Cooled Quinoa in a large bowl with tomato, scallion, mint, pepper, pine nuts, onion and parsley.  Toss gently with limejuice and oil dressing.  Correct seasoning with salt and pepper to taste.  Serves 6 to 8.

Final Order for Friday, April 10th

Please help your host by donating clean plastic bags and remember to bring your blue bags back. Hosts would appreciate you taking a box when you pick up to help with recycling/clean-up.

We thank you all for "Co-op"erating with us!

Cyndi and Martha

Regular/Mixed Veggies

Asparagus

Green beans (FL)

Carrots

Cremini Mushrooms

Red Leaf Lettuce (FL)

Green Romaine Lettuce (FL)

Rainbow chard (FL) - bonus item for Redlands and Coral Gables

Snap peas

Grape Tomaotes

Zucchini (FL)

Yellow squash (FL)

Parsley (FL)

Bartlett Pears

Bananas

Minneola Tangelo

Kiwi

Fruit Share

Valencia Oranges (FL)

Blackberries

Fuji Apples

Pineapple (Redlands)

Ruby Grapefruit (Coral Gables and Cutler Bay)