Order for Tuesday, March 1 (March 4 for Kendall)

Happy March 1st to all! (I can't believe we're in March already.) Below you will find the list for produce. Please ask your host if you would like to add a fruit share or get eggs regularly with your order.

Also available: local raw honey $20/half gallon; org. olive oil for $12/liter; org. coconut oil from Tropical Traditions for $14/quart or $40/ gallon. $2 is refundable if you return the honey jar or the quart-size coconut oil jar. Please give your host your order for smoked fish dip, mahi or salmon, available in 2 weeks.

This week we do not have the full $18 bread shares available, only a limited number of bread loaves. After the regular orders are filled, they will be offered on a first come, first serve basis.

Tips for storing ginger root if you still have some sitting in your fridge! You can just throw it into a bag and into the freezer, either in a whole chunk or broken/cut up in sized pieces you would typically use. Another option is to put chunks (peeled or not) into a jar, cover with sherry wine and store in your fridge. It will keep for months, but is best used for cooking purposes. If you want to use for juicing or beverages or raw, store in the freezer.

Regular share
Sugar Snap Pea (edible pod)
Green Onion
Broccoli, FL
Cauliflower
Fresh Basil
Red Leaf Lettuce, 2 heads, from FL
Portabella Mushrooms
Bok Choy, FL
Hass Avocado
Mixed Hard Squash (your choice from the case)
Ruby Grapefruit
Temple Orange
Banana
Kiwi

Fruit Share
Strawberry
Blueberry
Pineapple
Pink Lady Apple (except Doral gets extra berries)

Order for Tuesday, February 15th

Note from Cyndi and Martha:

Please return your blue bags plus any clean plastic bags for your host! This is greatly appreciated!

We have local peppers and onions available. Please let your host know if you are interested. These are not organic, thus not in your share. Bell peppers ($1.50 lb) and large sweet onions with tops ($1.50 each).

Other extras offered, listed below.

If you know anyone who lives in the Coral Way area (near Shanandoa Park, 17^th St. and 22^nd Ave.) who may be interested in hosting our group in that area, let us know. Hosts receive their produce for free and need to commit about 5 hours every other week to oversee the group. We have a couple of openings for new members in that group as well. Please help us spread the word. Anyone interested can email us at healthyhabitsproduce@gmail.com.

Thank you and have a blessed week!

Regular Share $52 Full/ $28 Half

Broccoli, FL

Carrots

Cremini mushroom

Eggplant, FL

English Peas

Garlic

Grape tomatoes, FL - Local

2 heads lettuce

Spinach

Sweet potatoes

Pears

Bananas

Blueberries

Lemons

Credit for group 3 in Redlands: 1/2 bag of pink lady apples

Fruit Share $23

Blood Oranges

Pink Lady Apples

Pineapple

Strawberries, FL

Additional extras that may be ordered ahead of time through your host:

FL Organic eggs from free range hens - $3.50

Local, Raw Orange Blossom Honey - $20 half gallon, includes a $2 deposit on jar

Smoked Fish dips – Salmon and Mahi-Mahi $10 per pound (Once a month)

Local, Organic Bread Shares - $18 includes 2 loaves whole grain German bread, 1 bag whole grain flax crackers and one hummus dip (individual orders priced as follows: bread $6, crackers $5, hummus $4.) from Crackerman Crackers

Organic Oils: Coconut from Tropical Traditions quart jar for $14, Olive oil from Turkey

Pasta with Butternut Squash and Thyme Cream Sauce

Notes:  We made this with WW angelhair pasta and did not use the amaretti cookies.  It was a hit!!  We've also made it with dry thyme with just as good results.

I am not including the fresh pasta recipe as per the original recipe... you can do whatever you want.
Makes: 4 to 6 servings

INGREDIENTS
For the sauce:
2 tablespoons olive oil
1/2 medium yellow onion, finely chopped
2 medium garlic cloves, finely chopped
1 teaspoon kosher salt
1 pound butternut squash, peeled and cut into medium dice
2 teaspoons fresh thyme leaves, finely chopped
1/4 teaspoon freshly ground black pepper
1 cup heavy cream
1/4 cup finely grated Parmesan cheese
1/2 cup crushed amaretti cookies, for garnish (optional)

INSTRUCTIONS

For the sauce:

1. Bring a large pot of generously salted water to a boil over high heat. 
   
2. Heat the olive oil in a large frying pan over medium heat until shimmering. Add the onion, garlic, and salt and sauté until the vegetables have softened, about 5 minutes.
3. Add the squash, thyme, and pepper and sauté, stirring occasionally, until the squash is starting to brown and just gives way when pierced with a knife, about 10 minutes. Pour in the cream, stir to coat the vegetables, and bring to a boil. Stir in the cheese and simmer for 2 minutes.
4. Add the pasta to the boiling water and cook until al dente, per instructions. Using tongs, transfer the pasta directly into the sauce. Reserve 1/2 cup of the pasta water. Remove the pasta and sauce from heat and toss with tongs to coat the pasta. Add the reserved pasta water by the tablespoon to reach the desired sauce consistency. Season with salt and freshly ground black pepper. Garnish with amaretti cookies (if using).