Preliminary Order for Friday, June 4th

Pass the word to your friends in the Kendall area and those near the zoo. We have new groups opening in those locations. Our new hosts need 12 people before they can open the group. More information coming soon.

Regular Share

Ginger

Broccoli

Carrots

Corn, FL

Cucumber, LM

radishes

Spinach

Romaine lettuce

Green leaf lettuce

Grape tomatoes, FL

Yukon gold potatoes, FL

Yellow Squash, FL

Yellow Peaches

Gala apples

Bananas

Canteloupe

Fruit Share

Valencia Oranges

Raspberries

Blueberries, FL

Sugarbaby Watermelon, LM

Order for Friday, May 21, 2010

REGULAR SHARE
Cauliflower
Broccoli
Carrots (Coral Gables only)
Beet with top (Coral Gables gets Artichoke)
Eggplant
Cucumber
Green Onion (Doral gets Sweet Onion)
Lettuce, 2 heads
Mushrooms (Doral gets Rainbow Chard)
Sweet Potato (Doral gets Roma Tomato)
Zucchini (Redlands only)
Fresh Basil
Cantaloupe
Peach
Banana
Tangerine (Doral gets Gala Apple)

FRUIT SHARE
Gala Apples
Crenshaw Melon
Kiwi
Abate Fetel Pears

Order for Friday, May 7th, 2010

Regular Share

Broccoli

Green beans, FL

Baby bok Choy, FL (Doral and Cutler Bay get Zucchini, FL)

Kale, FL

Cucumbers, FL

Garlic

Two heads of lettuce, FL

Cremini mushrooms (Doral gets Roma tomatoes)

Green peppers, FL

Yukon gold potatoes

Packham pears

Cantaloupe

Valencia oranges

Bananas

Fruit Share

Yellow peaches

Hayden mangoes

Strawberries, FL

Honeydew

Locally grown, non-organic tomatoes will be available at our Redlands and Coral Gables locations.

Don't forget to preorder your eggs, local raw honey (orange blossom and tupelo), and organic oils (olive oil and coconut oil available upon request.)

Order for Friday, April 23

The lemons and grapefruit this week in Coral Gables and Cutler Bay are wild grown and harvested on private land along Fisheating Creek, FL. The grapefruit have lots of seeds, but also have excellent flavor and sweetness. The lemons are larger than typical with knobby skin and more of an orange tinged flesh inside. My daughter made some yummy lemon meringue pies with them. Enjoy!!
Make sure you scroll down to see the Avocado and Watercress Salad recipe. Fish Dip will be available at all locations this week.
Martha and Cyndi

Regular Share
Green Beans, FL
Broccoli
Carrots
Celery, FL
Lettuce, FL (2 heads)
Mushrooms
Russet Potatoes
Zucchini, FL
Watercress, FL
Hass Avocados
Apples
Asian Pears
Tangerines (Cutler Bay gets navel oranges)
Bananas

Fruit Share
Honeydew
Blueberries
Lemons
Pineapple

Avocado and Watercress Salad

• 1/4 cup rice vinegar (not seasoned)
• 1 tablespoon grated sweet onion such as Vidalia (use large holes of a box grater)
• 1/4 cup finely grated peeled Gala apple (use small holes of box grater)
• 4 teaspoons soy sauce
• 1 teaspoon sugar (or alternate sweetener)
  
• 3 tablespoons vegetable oil
• 6 cups watercress (thin stems and leaves only; from 1 large bunch)
• 1 firm-ripe avocado

Stir together vinegar, onion, apple, soy sauce, and sugar until sugar has dissolved, then stir in oil.

Just before serving, toss watercress with enough dressing to coat. Quarter, pit, and peel avocado, then cut crosswise into 1/4-inch-thick slices. Gently toss with watercress.

Cooks' notes: ·Watercress can be trimmed 1 day ahead and chilled in a sealed bag lined with damp paper towels.
·Dressing can be made 2 days ahead and chilled, covered. Stir or shake before using.

Martha's notes: I served this, telling my family they could only get a salad like this in the finest of restaurants! It looks gourmet... take a picture! My husband (who doesn't typically go for the unusual foods) even said it was quite good. I did not have rice vinegar, but used wine vinegar in its place. Watercress is a rich source of Vit. C, Vit. A, calcium and iron. Only four of us ate the entire bunch of watercress made into this salad, but we only needed half the dressing this recipe made to sufficiently dress the greens. I have also made it using other varieties of apple.

Order for Friday, April 9th

To our members and guests:

Hope you all had a happy Easter and are feeling refreshed from spring break.

LM is short for Lady Moon, a farm with several locations, FL, GA and PA. The season determines where we get our produce. Should all be from FL now. Sorry we couldn't get the asparagus. We were looking forward to that, but broccoli was available. Hope you enjoy the wide Florida selection, especially the peas and green beans. Must be Spring!

If rutabaga is new to you, use it like you would a potatoe. Great for people who can't tolerate potatoes. Use in soups, bake or mash. I love it in a good beef stew. Those of you getting the Daikon radishes, I must say, I am slightly jealous. These are excellent for your health, particularly the gallbladder. Just shred and add to your salads. Sprouts are also excellent in salad or on sandwhiches.

If you have any tips or great recipes you would like to share, email us at healthyhabitsproduce@gmail.com. We'd love to post your ideas. You may also email us your requests.

Also, we have openings in our Doral group. If you have contacts in that area, please forward our information to them. We appreciate your help.

Enjoy!

Cyndi and Martha

Regular Share

broccoli

green beans (FL)

carrots (Parsley for Coral Gables)

crunchy mixed sprouts (FL)

Rutabaga (Daikon radishes for Cutler Bay)

cucumber (FL)

English peas (FL)

red leaf lettuce (LM) (Not all groups)

green romaine lettuce (LM) (Some groups will only have romaine this time, as per your requests!)

leeks

cremini mushrooms

sweet potatoes (jewel or garnett)

blueberries

bananas

yellow peaches

kiwi

　

Fruit shares

pineapple

valencia oranges (FL)

Braeburn apples

strawberries (FL)

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
Broccoli
Carrots
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)
Apples
Lemons
Grapefruit
Banana

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

Fruit Share
Strawberries
Peaches
Kiwi
Pineapple

Tips for using your kale

Kale is one of the most nutricious of our dark leafy greens and a favorite of our co-op members. Here are some tips shared by other members:

Kale can be used in any recipe like spinach, but takes a little longer to cook. You may prefer to remove the tough stems.

You can also try it in a raw kale toss for maximum nutrition: just wash, tear into bite size pieces, and toss with a dressing of olive oil, liquid aminos, and a little minced garlic.  May even add a little sesame seed. 

Make your next smoothie a green smoothie by adding a few leaves. Good if you are looking to incorporate more greens to your diet.

Here's one of our family favorite recipes written by a former co-op member who moved out of state.

Italian Sausage Kale Soup

Ingredients:

1 lb. Italian sausage

3/4 cup chopped onion

3 slices bacon, diced

1 1/4 teaspoon garlic, minced

4 cups chicken broth

2 large potatoes, cubed

2 cups kale, rinsed and julienned

1/3 cup heavy cream or milk

Directions:

1. Preheat oven to 300 degrees F (150 degrees C).

2. Place sausage links on a sheet pan and bake for 15 to 20 minutes, or until done. Cut each link in half lengthwise, and then into 1/2 inch slices. Set aside for later.

3. In a quart saucepan over medium heat, saute the onions and the bacon for 10 minutes, or until onions are almost clear. Add the garlic and saute for one more minute. Add the chicken base OR bouillon, water and potatoes and bring to a simmer for 15 minutes. Add the kale, cream and reserved sausage, simmer for 5 more minutes and serve.