Saturday, May 30, 2009

1 C. Quinoa
1 TB olive oil
1 c. chopped onion
3 cloves garlic, minced
1/2 tsp. salt
1 c. vegetable broth
1 c. milk
8 oz. mushrooms, sliced
3/4 c. grated romano cheese
IMPORTANT!!  Rinse and drain the quinoa 3 times with water using a fine mesh strainer to remove the bitter outer coating
Heat olive oil in a heavy saucepan or dutch oven over medium-high heat.
Add onion and cook until soft, stirring constantly.
Add garlic and quinoa and continue stirring a minute or two.
Stir in salt, broth, and milk. Bring to a boil, then reduce heat to low. Simmer until quinoa is tender, stirring occasionally (approx. 10-12 min.)
Add mushrooms and cook another 3-5 min., stirring often.
Remove from heat. Add cheese and let stand a few minutes so risotto can thicken.
serves 4 as main dish, 6 smaller portions.( I double this recipe for our family of 6, AND WHEN DOUBLING, THE TIME TO COOK WILL INCREASE,TOO!)
2 TB butter
1 c. hulled barley
1 lg. onion, chopped
1/2 lb. mushrooms, chopped
3+ c. of vegetable or chicken broth ( I added bean water from cooking the beans as part of this)
1 c. dry lima beans, cooked  (I used great northern instead)
Seasonings: fresh parsley, 5 cloves garlic, 1 1/2 tsp. salt 1/4 tsp pepper
Saute onion, garlic, and mushroom in frying pan. Remove to casserole dish.
In same frying pan, brown the barley over low heat (3-5 min). Add to casserole dish.
Mix broth and remaining seasonings with beans and pour over the ingredients in the casserole dish. All the liquid ingredients
should come up to be between 3 and 4 cups, so the casserole should look watery.
Cover and bake 350 degrees for 1 hour. If doubling this recipe, expect at leat 1 1/2+ hours bake time.
When done, liquid should be completely absorbed.

Monday, May 18, 2009

Order for May 22nd, 2009

Important Announcement: We are looking to open new groups in the following areas: Miami Lakes, Pinecrest and Miami Beach. If you know anyone who lives in these areas who would like to join us, please refer them me and I will pass on their info. to the appropriate host. My number is 786-251-1000.
Please note that substitutions may take place due to pricing and availability.
Your host will wecome any bag donations.

Regular share


Cabbage (Redlands and Coral Gables only)

Grape tomatoes (FL) (Cutler Bay only)

Savoy Spinach (FL)


Romaine (2 heads)

Red pepper

Cremini mushrooms

Russet potatoes

Yellow Corn (FL)

Spaghetti squash (FL)


Fuji Apples



Fruit shares

Cantaloupe (FL)

Yellow Peaches 

Anjou Pears

Flame seedless grapes

Bonus for Coral Gables: tommy atkins mangoes

Monday, May 4, 2009

Final Order for Friday, May 8th, 2009

Special order for Mother's Day: Homemade Organic Cakes - please look for details to come.

Redlands will have banana bread treats for sale with the lime-aid this week!

Cyndi and Martha

Regular/Mixed Veggies


Green beans (FL)


Celery (FL)

Red Leaf Lettuce (FL)

Green Romaine Lettuce (FL)


Yellow Peppers

Red Onions (Redlands gets Leeks)

Jewel Sweet Potatoes

Acorn Squash (FL)


Ruby Grapefruit


Cameo Apples

Strawberries (FL)

Coral Gables credits: Eggplant, Parsley, Green Peppers

Fruit Share

Valencia Oranges (FL)

Blackberries(Cutler Bay gets Raspberries)



Now Available!!!

Special Orders: Please talk to your host if interested.

Certified Organic Eggs from Free Roaming Hens ($3.50 a dozen)

Raw Local Honey ($18 a half gallon, $6 for pint jar) - available now at Redlands, Cutler

Bay and Coral Gables – Saw Palmetto

Smoked Fish dip – no preservatives – choice of salmon and mahi-mahi

($10 a pound) – (Available for sale at Redlands, Cutler Bay, Coral Gables) Limited Supply – Let your host know if you want this so we know how much to send your group.

Please note: This item is handmade so you will notice slight changes each time. We are getting the product that is commercially prepared for the health food stores.