Monday, March 15, 2010

Order for Friday, March 19

ALERT!! We will not have produce pick up on Good Friday, April 2. We will have a 3 week stretch until April 9. This gives you a chance to use up extra leftover produce or go shopping for your Easter week end!

We have been able to purchase the green chard, zucchini, garlic chives and strawberries direct from local growers! The small size chard looks young and tender. You can prepare as you would spinach, or if you need to "hide" it, chop it into soup or layer in a lasagne. You can even put it in your salad. Also great for juicing!

Scroll down the blog to see the Beet Greens Salad recipe posted a few weeks back. I enjoyed it last time we got beets. For best quality beet tops, just remember to use them within the first few days. Beets themselves can be shredded raw onto a salad or sandwich/wrap, or cooked whole, and eaten hot or cold. If you don't care for the taste, you can also pickle them.... Slice the cooked, peeled beets into the following mixture, 1/4 c. cider vinegar, 1 Tbsp sugar (or honey), 1 Tbsp olive oil, 1/2 tsp dry mustard, salt and pepper. Whisk and emulsify the vinaigrette, salt and pepper to taste, then marinate beets at least 30 min. at room temp. Will keep well in fridge.

I'm sorry to say the asparagus was no longer available, nor were the grapes or plums. See changes below. Did you know you can subscribe to this blog? When ever we post something it will come straight to your email so you don't have to remember to visit the site. Scroll to the very bottom of this page and click on "Subscribe to: Posts"

Regular Share

Beets with Top, FL
Green Chard, FL
Celery, FL
Lettuce, 2 heads, FL
Mushrooms (Doral gets Basil)
Yukon Gold Potatoes
Zucchini, FL
Roma Tomatoes, FL
Red Peppers (Doral and Cutler Bay)

Redlands and Coral Gables Bonus Table: choose Garlic Chives or fresh Basil

Fruit Share