Order for Friday, February 19

REGULAR SHARE
Cauliflower
Broccoli
Snow Peas, FL
Breakfast Radishes, FL (these are longer and milder)
Bok Choy, FL
Cucumbers
Parsley, FL
Lettuce, 2 heads (from FL)
Mushrooms
Green Peppers (Cutler Bay and Doral get Leeks)
Sweet Potatoes
Apples, Pink Lady
Limes
Grapefruit
Bananas

FRUIT SHARE
Strawberries, FL
Navel Oranges, FL
Blueberries
Pineapple

Make the most of your beets!

I googled "beet greens" and found this recipe and tried it tonight.  Loved it and had to share. 

 

Cyndi

 

Beet greens salad - The Boston Globe

Jul 29, 2009 ... Serves 6 When beets are on the menu at Tomasso Trattoria, the staff is likely to be eating beet greens. They're nutritious and delicious, ...
www.boston.com/lifestyle/food/articles/2009/.../beet_greens_salad/ - Similar

 

Chef's table: Beet greens salad

July 29, 2009

 

Serves 6

When beets are on the menu at Tomasso Trattoria, the staff is likely to be eating beet greens. They're nutritious and delicious, here blanched and sauteed, then topped with a lemon vinaigrette, chopped tomato, and toasted almonds.

	Greens from 2 bunches beets
	Salt and pepper, to taste
3	tablespoons olive oil
1	clove garlic, finely chopped
2	tablespoons lemon juice
1/4	red onion, very thinly sliced
1	ripe tomato, coarsely chopped
1/4	cup slivered almonds, toasted until golden

1. Rinse the greens thoroughly in several changes of water.

2. Bring a large pot of salted water to a boil. Add the greens. Blanch 1 minute. Drain and rinse with cold water. With your hands, squeeze out the excess liquid. Chop the greens coarsely.

3. In a large skillet, heat 2 tablespoons of the olive oil. When it is hot, add the greens, garlic, salt, and pepper. Cook, stirring constantly, for 2 minutes or until the greens are tender but still bright colored.

4. Transfer the greens to a bowl.

5. In a small bowl, whisk the lemon juice, salt, pepper, and remaining 1 tablespoon olive oil. Pour the mixture over the greens and toss well. Add the onion, tomato, and almonds. Toss again. Taste for seasoning and add more salt and pepper if you like. Adapted from Justin Melnick, executive chef of Tomasso Trattoria

© Copyright 2009 Globe Newspaper Company.

Order for February 5th, 2010

Regular/Mixed Veggies

Broccoli

Beets

Carrots

Cauliflower

Cabbage (FL)

Celery (FL)

Garlic

Watercress (FL)

Two heads of lettuce

Yellow onions

Russet potatoes

Multi-color peppers (choose one)

Bananas

Orlando tangelos (FL)

Pink lady apples (By purchasing this item this month, we are contributing to research on fighting breast cancer in women.)

Lemons

Fruit Share

Hamlin oranges (FL)

Strawberries (FL)

Pears (Cutler Bay gets Pineapple)

Kiwi

Additional item on sale in Coral Gables, Cutler Bay and Redlands

Tomatoes - $1 per pound (locally grown, but not organic)

Special Orders: Please talk to your host if interested.

Check out our new items!!!

NEW!! Organic Coconut Oil - odorless ($14 for 1 liter, $8 for ½ liter)

NEW!! Organic Extra Virgin Olive Oil Cold Pressed 100% ($12 for 1 pt 0.9 oz)

Almonds - $6 per pound (raw and organic) Limited quantities

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

Raw Local Honey ($20 a half gallon, $7 for pint jar; $2 refund for returned honey jars) - available now at Redlands, Cutler Bay and Coral Gables – Orange Blossom

NEW!! Raw Florida Tupelo Honey ($8 for pint jar)

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.