How To Eat Your BOX! (Week of 6/11/17)

How To Eat Your BOX! (Week of 6/11/17)

How to cook your box: Nectarines: You can either eat these smooth-skinned stonefruits crisp and hard like an apple, or set out on the counter to allow to ripen for a day or two if you like them sweeter and soft. Test for ripeness by fragrance and by gently pressing around the stem – it…

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How to Eat Your BOX! (Week of 5/21/17)

How to Eat Your BOX! (Week of 5/21/17)

Spinach: Spinach is one of those handy vegetables that can be used raw or cooked. Used in salad, it’s a nice change from the norm. Try using thinly sliced green onions, cucumber, and apples from this week’s box in yours! For dressing, vinaigrettes go well with spinach. I like to mix balsamic vinegar with olive…

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How to Eat Your BOX! (Week of 3/12/17)

How to Eat Your BOX! (Week of 3/12/17)

Cauliflower: I’ve said before how versatile this vegetable can be. Soaking up and blending with whatever flavors surround it, cauliflower fits right in just about anywhere. But cauliflower doesn’t have to go with anything. It’s great all on its own! Simply break it up into small pieces, toss in some olive oil and garlic salt, spread…

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How To Eat Your BOX! (Week of 1/15/17)

How To Eat Your BOX! (Week of 1/15/17)

Cucumber: Apart from cucumber salad, cucumbers make a fun and refreshing topping to sandwiches! Whether it’s the traditional open faced cucumber and cream cheese with dill that they serve at showers, diced cucumber with tomato, onions and feta cheese wrapped in a pita bread, or simply sliced cucumber on your average, every day sandwich, I…

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How to Eat Your BOX! (Week of 12/4/16)

How to Eat Your BOX! (Week of 12/4/16)

Baby Bok Choy: This Asian vegetable is in a class all on its own. It has a delicate and almost foam like texture and can be quite versatile. Try sautéing in a little olive oil and freshly minced garlic. To add more flavor you can use a combination of lemon and tarragon, or try soy…

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It’s a good thing there are only 24 hours in a day

It’s a good thing there are only 24 hours in a day

Hustle, hustle, hustle! When the weather turns and the sun comes out, it is all hands on deck. I have to keep reminding myself that it is only April and that I will be planting crops until August. I used to think that vegetable farming was a marathon race, but now I am more inclined…

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Roasted Cajun Spiced Cauliflower

INGREDIENTS: 1 heads of cauliflower washed and cut to bite size pieces. 2 tbsp of Nutiva coconut oil or butter Sea salt Coarse ground black pepper Cajun seasoning Garlic powder PREPARATION: Place bite size pieces of cauliflower into large bowl. Pour melted coconut oil  (or butter) over cauliflower, coating as evenly as possible. Transfer cauliflower from bowl…

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Fresh This Week Tips – May 5th, 2011

CAULIFLOWER STORE: Store cauliflower for up to one week in your crisper covered by a plastic or paper bag. PREP: Keep whole and chop off ¼ inch off the stem or cut the head into bite-sized florets. USE: Steam, roast, bake or stir fry cauliflower. Be careful not to overcook! MURCOTT TANGERINES STORE: Quite perishable,…

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Fresh This Week Tips 02.16.2011

COLLARD GREENS STORE: Collards store better than most greens. Wrap unwashed leaves in moist paper towels and place in sealed plastic bag. They will stay fresh for 4-5 days in the crisper drawer of the refrigerator. When ready to use wash thoroughly. PREP: Wash collard greens in several changes of cool water to remove all dirt and grit….

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