tag:blogger.com,1999:blog-84789399916069040882024-02-19T01:35:57.737-05:00The Neighborhood GardenProduce Co-ophttp://www.blogger.com/profile/07416118213654236719noreply@blogger.comBlogger88125tag:blogger.com,1999:blog-8478939991606904088.post-64475445112227212232011-04-09T10:22:00.000-04:002011-04-09T10:22:06.134-04:004/11/11 Pick Up4-5 Gala Apples<br />
Bananas<br />
2 Abate Fetel Pears<br />
1-2 Grapefruit<br />
2-3 Valencia Oranges<br />
2-3 Nectarines<br />
1 Head Red Leaf Lettuce<br />
5oz Spinach<br />
2 Tomatoes<br />
1lb Baby Carrots<br />
Green Beans<br />
2-4 Sweet Potatoes<br />
<br />
Enjoy!Produce Co-ophttp://www.blogger.com/profile/07416118213654236719noreply@blogger.com0tag:blogger.com,1999:blog-8478939991606904088.post-43063966760807163542011-04-02T09:58:00.000-04:002011-04-02T09:58:58.706-04:004/4/11 Pick Up4 Red Delicious Apples<br />
Bananas<br />
2-4 Kiwi<br />
3 Valencia Oranges<br />
2 Nectarine<br />
Green Butter Lettuce<br />
Collards<br />
Green Onion<br />
Tomatoes<br />
Yellow Squash<br />
Zucchini<br />
Broccoli Florets<br />
<br />
Enjoy!Produce Co-ophttp://www.blogger.com/profile/07416118213654236719noreply@blogger.com0tag:blogger.com,1999:blog-8478939991606904088.post-51315318012429567602011-03-26T16:08:00.000-04:002011-03-26T16:08:37.650-04:003/28 Pick Up4-5 Red Delicious Apples<br />
1 pt Strawberries<br />
3-4 Bartlett Pears<br />
Valencia Oranges<br />
Black Plums<br />
Green Leaf Lettuce<br />
2 Tomatoes<br />
2-3 Yellow Onions<br />
1-2 Cucumbers<br />
Cremini Mushrooms<br />
3-4 Russet Potatoes<br />
1 pt Sweet Peppers<br />
<br />
Enjoy!Produce Co-ophttp://www.blogger.com/profile/07416118213654236719noreply@blogger.com0tag:blogger.com,1999:blog-8478939991606904088.post-54597433890200935062011-03-19T10:26:00.000-04:002011-03-19T10:26:53.880-04:003/21/11Here's the goodies!<br />
<br />
4-5 Red Delicious Apples<br />
1pt Strawberry<br />
2-3 Kiwi<br />
1 bunch Bananas<br />
Tommy Atkins Mango (we received a credit on last weeks mango)<br />
Green Leaf Lettuce<br />
Tomatoes<br />
5oz Spinach<br />
Sweet Potatoes<br />
Green Onion<br />
Fresh Rosemary<br />
Broccoli Slaw<br />
<br />
Enjoy!Produce Co-ophttp://www.blogger.com/profile/07416118213654236719noreply@blogger.com0tag:blogger.com,1999:blog-8478939991606904088.post-43441815731619525982011-03-13T08:02:00.000-04:002011-03-13T08:02:02.650-04:003/14/11 Pick UpRed Leaf Lettuce<br />
Green Kale<br />
7oz Snap Peas<br />
1lb Baby Carrots<br />
Celery<br />
10oz Broccoli Slaw<br />
Yellow Onions<br />
4-5 Red Delicious Apples<br />
Kent Mango<br />
6oz Blueberries<br />
3 Valencia Oranges<br />
3 Bartlet Pears<br />
Enjoy!Produce Co-ophttp://www.blogger.com/profile/07416118213654236719noreply@blogger.com2tag:blogger.com,1999:blog-8478939991606904088.post-85471940464763862482011-03-04T10:20:00.000-05:002011-03-04T10:20:03.300-05:003/7/11 Pick Up4-5 Fuji Apples<br />
1 Kent Mango<br />
2 Valencia Oranges<br />
2-3 Peaches<br />
1pt Strawberries<br />
Green Leaf Lettuce<br />
2-4 Roma Tomatoes<br />
Cremini Mushrooms<br />
1-2 Eggplant<br />
Fresh Basil<br />
4-5 Red Potatoes<br />
2-3 Yellow Squash<br />
<br />
Enjoy and check out the tips and recipes below!Produce Co-ophttp://www.blogger.com/profile/07416118213654236719noreply@blogger.com0tag:blogger.com,1999:blog-8478939991606904088.post-54770331903946095092011-03-04T10:16:00.000-05:002011-03-04T10:16:26.805-05:00Storing Fresh BasilThe key to keeping basil fresh and fragrant for days (and even weeks) after purchase or harvest is to not store it in the refrigerator. Basil leaves quickly turn black and slimy and lose their signature spicy sweet flavor when refrigerated. A better way to store them is in a jar of water on your kitchen counter top.<br />
Difficulty: Easy<br />
Instructions<br />
Things You'll Need:<br />
<br />
* Short, stout jar or vase<br />
<br />
1. Fill a short, stout vase or jar with 3 or 4 inches of tepid tap water.<br />
2. Try to harvest longer stems if you pull it from a garden (rather than pinching off a few leaves). Bring the basil indoors and immediately stick the stems into the jar of water, making sure to add more water to the jar if the end of each stem is not submerged.<br />
3. Remove the basil from its packaging if you purchase fresh basil from the grocery store. Trim the ends of the basil's stems and place them into the jar of water (this increases the basil's ability to take up water).<br />
4.Place the jar in a cool place out of direct sunlight. Don't worry if the basil droops at first; it should perk right up after about 12 hours. Change the water in the jar daily. When stored this way, basil will stay fresh for weeks. In fact, if you leave the stems in water, they will eventually root and you can replant them in a pot or out in the garden.<br />
<br />
<br />
Read more: How to Store Fresh Basil | eHow.com http://www.ehow.com/how_4482024_store-fresh-basil.html#ixzz1Fe045Uv8Produce Co-ophttp://www.blogger.com/profile/07416118213654236719noreply@blogger.com0tag:blogger.com,1999:blog-8478939991606904088.post-52707363756659430742011-03-04T10:13:00.002-05:002011-03-04T10:13:11.490-05:00Grilled EggplantThe last step in this recipe says to chill the eggplant. According to other recipes I've read, that's not necessary. (This will be our first time eating eggplant.)<br />
Printed from COOKS.COM<br />
<br />
BASTING SAUCE:<br />
<br />
2 minced garlic cloves<br />
2 tbsp. minced fresh parsley<br />
2 med. eggplants<br />
2 tsp. salt<br />
1/4 c. chopped fresh basil<br />
3/4 c. olive oil<br />
<br />
Combine all ingredients for the basting sauce and let stand for one hour.<br />
<br />
While the oil is standing, slice the eggplant crosswise into 1/2 inch slices. Arrange the slices in one layer on a large rack set over a tray and sprinkle them with half the salt. Turn the slices, sprinkle with remaining salt and let drain, turning them once for one hour.<br />
<br />
Pat the slices thoroughly dry with paper towels. Brush one side of each slice with the basting sauce and grill the slices, oiled side down on an oiled rack set 3 to 4 inches above glowing coals. Grill for about 3 minutes per side. Brush with more oil and turn them. Grill for about 3 to 4 minutes more or until they are browned and tender.<br />
<br />
Transfer grilled slices to a platter. Drizzle with a small amount of any remaining oil. Sprinkle with ground pepper to taste.<br />
<br />
Chill the eggplant, covered, for at least 4 hours or overnight. Serve them cold or at room temperature as a salad or appetizer with sliced French bread.Produce Co-ophttp://www.blogger.com/profile/07416118213654236719noreply@blogger.com0tag:blogger.com,1999:blog-8478939991606904088.post-23319950518788524092011-03-04T10:12:00.000-05:002011-03-04T10:12:06.284-05:00Eggplant Parmesan IIPrep Time: 25 Minutes<br />
Cook Time: 35 Minutes<br />
<br />
Ready In: 1 Hour<br />
Servings: 4<br />
"Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses."<br />
Ingredients:<br />
1-1/3 eggplant, peeled and thinly sliced<br />
7/8 eggs, beaten<br />
1-3/4 cups Italian seasoned bread crumbs<br />
2-2/3 cups spaghetti sauce, divided<br />
<br />
1/2 (16 ounce) package mozzarella cheese,<br />
shredded and divided<br />
3 tablespoons and 1-3/4 teaspoons grated<br />
Parmesan cheese, divided<br />
1/4 teaspoon dried basil<br />
Directions:<br />
You have scaled this recipe's ingredients to yield a new amount (4). The directions below still refer to the original recipe yield (9).<br />
1. Preheat oven to 350 degrees F (175 degrees C).<br />
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.<br />
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.<br />
4. Bake in preheated oven for 35 minutes, or until golden brown.<br />
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 5/5/2009Produce Co-ophttp://www.blogger.com/profile/07416118213654236719noreply@blogger.com0tag:blogger.com,1999:blog-8478939991606904088.post-57647243031043437882011-02-12T12:50:00.002-05:002011-02-12T12:50:38.958-05:00Kickin' Collard GreensIngredients<br />
<br />
* 1 tablespoon olive oil<br />
* 3 slices bacon<br />
* 1 large onion, chopped<br />
* 2 cloves garlic, minced<br />
* 1 teaspoon salt<br />
* 1 teaspoon pepper<br />
* 3 cups chicken broth<br />
* 1 pinch red pepper flakes<br />
* 1 pound fresh collard greens, cut into 2-inch pieces<br />
<br />
Directions<br />
<br />
1. Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.<br />
2. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.<br />
<br />
allrecipe.comProduce Co-ophttp://www.blogger.com/profile/07416118213654236719noreply@blogger.com0tag:blogger.com,1999:blog-8478939991606904088.post-90654245082154871522011-02-12T12:49:00.000-05:002011-02-12T12:49:34.775-05:00CollardsWidely considered to be a healthy food, collards are good sources of vitamin C and soluble fiber and contain multiple nutrients with potent anti-cancer properties, such as diindolylmethane and sulforaphane.[citation needed] Roughly a quarter pound (approx. 100 g) of cooked collards contains 46 calories.<br />
-Wikipedia<br />
<br />
Ingredients<br />
<br />
* 6 ounces salt pork<br />
* 8 cups water<br />
* salt to taste<br />
* 2 bunches collard greens<br />
* 1/2 cup cider vinegar<br />
* 4 teaspoons white sugar<br />
<br />
Directions<br />
<br />
1. Place the pork, water and salt in a medium size pot. Bring to a boil over medium high heat. Skim off any fat that rises to the top. Reduce temperature to low and let simmer for 30 minutes.<br />
2. Meanwhile, prepare greens. Discard damaged or yellow parts of leaves. Cut away the tough ends from each leaf. Place greens in a colander, and wash thoroughly until rinse water is clear of dirt. Fold each leaf in half at its center vein, fold over once or twice more, then cut in half.<br />
3. Stir prepared greens into the simmering liquid. Let simmer all together for approximately 1 hour over low heat. Ladle into shallow bowls, and add sugar and cider vinegar to each bowl. Serve.Produce Co-ophttp://www.blogger.com/profile/07416118213654236719noreply@blogger.com0tag:blogger.com,1999:blog-8478939991606904088.post-85251650256833035062011-01-29T11:10:00.001-05:002011-01-29T11:14:17.471-05:00Bok Choy TipsLook for a plant with firm stalks that is free of brown spots. Wrapped in paper towels and stored in the vegetable crisper section of the refrigerator, bok choy should keep for up to a week. <br />
<br />
You'll often find recipes calling for bok choy to be stir-fried with a bit of garlic or perhaps ginger. Oyster sauce and bok choy make an excellent combination; soy sauce is another good choice. If desired, add a bit of cornstarch to the sauce to thicken. Alternately, drizzle a bit of sesame oil over the cooked bok choy before serving. For that matter, you can forego cooking bok choy altogether - the raw stalks make a great mid-afternoon snack. Just remember that there's no need to limit your enjoyment of bok choy to those times when you are preparing Chinese food. With its sweet flavor and crisp texture, bok choy works well with a variety of foods. Feel free to experiment and use it as a substitute for cabbage in other dishes. I recently stumbled across an interesting variation on cabbage rolls using bok choy leaves and Asian seasonings. Or how about corned beef and bok choy? The possibilities are endless!<br />
<br />
Cooking Times for Bok Choy<br />
<br />
* Boiling 3 - 4 minutes for the stalks, 1 - 1 1/2 minutes for leaves.<br />
* Steaming about 6 minutes for the stalks, 2 - 3 minutes for leaves<br />
* Stir-fry about 5 minutes for stalks, 2 minutes for leaves - the leaves should be just wilted and bright green.<br />
About.comProduce Co-ophttp://www.blogger.com/profile/07416118213654236719noreply@blogger.com0tag:blogger.com,1999:blog-8478939991606904088.post-66014919359634793792011-01-29T11:06:00.001-05:002011-01-29T11:06:58.379-05:00Bok Choy in Garlic SauceIngredients<br />
<br />
* 1 pound bok choy<br />
* 1 tablespoon vegetable oil<br />
* 1 tablespoon sesame oil<br />
* 1/4 cup water<br />
* 1 teaspoon grated fresh ginger root<br />
* 2 cloves garlic, minced<br />
* 1 tablespoon oyster sauce<br />
* 1 tablespoon light soy sauce<br />
* 1 tablespoon brown sugar<br />
* 1/8 teaspoon crushed red pepper flakes (optional)<br />
<br />
Directions<br />
<br />
1. Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.<br />
2. In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.<br />
3. Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.Produce Co-ophttp://www.blogger.com/profile/07416118213654236719noreply@blogger.com0tag:blogger.com,1999:blog-8478939991606904088.post-23013616599816863602011-01-21T17:46:00.002-05:002011-01-21T17:46:59.779-05:00Great Video on Artichokes for Allrecipes.comhttp://allrecipes.com/HowTo/How-to-Cook-an-Artichoke-Video/Detail.aspxProduce Co-ophttp://www.blogger.com/profile/07416118213654236719noreply@blogger.com0tag:blogger.com,1999:blog-8478939991606904088.post-83968888493644127792011-01-21T17:39:00.001-05:002011-01-21T17:39:59.600-05:00Grilled Artichokes6 artichokes<br />
olive oil or vegan butter spread<br />
3 lemons<br />
sprig of thyme (optional)<br />
garlic<br />
sea salt or kosher salt<br />
black pepper or peppercorns to grind<br />
balsamic vinegar<br />
Prepare marinade and set aside:<br />
1/2 cup olive oil<br />
4-6 garlic cloves pressed with back of knife<br />
1 tablespoon balsamic vinegar or fresh<br />
lemon juice (save the lemon itself)<br />
1 teaspoon salt<br />
1/2 teaspoon fresh ground black pepper<br />
<br />
Directions:<br />
<br />
Cut off spiny tips of artichokes with scissors and cut off the very tops with a knife. Cut off stems.<br />
<br />
Gently separate leaves like a flower.<br />
<br />
Cut in half lengthwise and remove the hairy part with a grapefruit spoon (leaving the meat intact).<br />
<br />
Use the lemons to rub over the tips of the leaves where they were trimmed and put a little lemon juice on the meat.<br />
<br />
Preheat your grill.<br />
<br />
Fill a big pot with a few inches of water. Add a tablespoon of olive oil, some crushed garlic, the leftover lemon wedges, and sprig of thyme. Place artichokes in water with stem side down. Use some of the marinade, drizzling in between the leaves. Bring to a boil and boil for about 15 minutes until the outer leaves remove fairly easily (as if you were going to eat them at this point).<br />
<br />
Remove from water, drain in colander and allow to dry for a little while.<br />
<br />
Brush artichokes on outside with ½ of remaining marinade and place on the grill outside down for 3-5 minutes on medium high heat. Baste insides with remaining marinade and flip over for 3-5 minutes. Table seasonings include lemon juice and sea salt.<br />
<br />
Alternatively, after the artichokes have drained they can be marinated overnight in the fridge to grill the next day (saves a lot of time at a party!) After grilling, artichokes can be refrigerated and reheated on the grill or in the microwave.<br />
<br />
Serves: 3-6<br />
<br />
Preparation time: 1/2 hour-45 minsProduce Co-ophttp://www.blogger.com/profile/07416118213654236719noreply@blogger.com0tag:blogger.com,1999:blog-8478939991606904088.post-3909499011893930232011-01-21T17:35:00.001-05:002011-01-21T17:35:46.955-05:00Storing MushroomsThings You'll Need<br />
<br />
* Paper towels<br />
Paper bag<br />
Mushroom brush (optional)<br />
<br />
Steps<br />
1<br />
Step One<br />
Be sure the mushrooms are fresh. Choose mushrooms that are firm and free of any decay. Look at the gills under the mushroom tops. Gills that are closed tightly indicate a young mushroom that has a delicate taste and will last longer. There's nothing wrong with gills that are more open; it simply shows that the mushroom is older. It will have a richer taste but won't stay fresh for long.<br />
2<br />
Step Two<br />
Remove any plastic wrap covering the mushrooms. Mushrooms need ventilation. Plastic bags and plastic storage containers will lead to quick decay. A plain brown paper bag is a great choice for storing mushrooms. You can also simply cover the original container with a paper towel as a replacement for the plastic wrap.<br />
3<br />
Step Three<br />
Do not wash the mushrooms before storing. It's important to keep them dry. However, you can gently brush the dirt off with your fingers or a mushroom brush. Later, when you start to prepare them for a meal, lightly rinse the mushrooms and dry them right away with paper towels.<br />
4<br />
Step Four<br />
Refrigerate the mushrooms. Keep the mushrooms in the least humid part of the refrigerator.<br />
5<br />
Step Five<br />
Be aware of storage times for different mushroom varieties. Agaric mushrooms, often called white mushrooms, have button caps and a white or light brown color. Agaric mushrooms will stay fresh for up to one week. Cremini mushrooms are also called Italian brown mushrooms. Their earthy flavor works well with many dishes and they can stay fresh for a maximum of one week. Shiitake mushrooms are best known for their use in Asian cooking. Their color varies from tan to dark brown. Fresh Shiitake mushrooms can be stored for approximately two weeks. Portobello mushrooms are related to Agaric mushrooms, but they're much larger and have a meaty flavor. They can be stored for up to ten days.<br />
Overall Tips & Warnings<br />
<br />
* Do not freeze fresh uncooked mushrooms. First saute the mushrooms in oil or butter, let them cool and then put them in a freezer bag. One month is the maximum freezer storage time for these mushrooms.Produce Co-ophttp://www.blogger.com/profile/07416118213654236719noreply@blogger.com0tag:blogger.com,1999:blog-8478939991606904088.post-4629565348092980482011-01-21T17:34:00.001-05:002011-01-21T17:34:37.456-05:00Stuffed Mushrooms24 lg. mushroom caps, cleaned<br />
1/3 c. butter, melted<br />
1 (6 oz.) pkg. frozen snow crabmeat, thawed or 1 can snow crabmeat<br />
3 tbsp. mayonnaise<br />
2 tbsp. minced green onions<br />
1 tbsp. horseradish<br />
1/4 c. dry bread crumbs<br />
1 tbsp. minced parsley<br />
1/4 c. grated Parmesan cheese<br />
<br />
Preheat oven to 375 degrees. Adjust rack to upper third. Brush mushrooms with melted butter. Place on ungreased baking sheet. Drain crabmeat, discard liquid and set meat aside.<br />
<br />
In a medium bowl, stir together mayonnaise and horseradish. Add bread crumbs, cheese, green onion and parsley. Stir until well mixed. Add crabmeat and toss with a fork. Mound 1 level tablespoon of the mixture into each mushroom. Bake for 5 minutes or until warm, then broil 4 inches from heat for about 1 minute or until light golden brown. Serve immediately.Produce Co-ophttp://www.blogger.com/profile/07416118213654236719noreply@blogger.com0tag:blogger.com,1999:blog-8478939991606904088.post-86708898281275483112011-01-21T17:33:00.001-05:002011-01-21T17:33:02.390-05:00Chinese Cabbage SaladIngredients<br />
3 T Red Wine Vinegar<br />
2 T White Sugar<br />
1/2 t salt<br />
1/4 t ground black pepper<br />
1 (3ounce) package chicken flavored ramen noodles, crushed, seasoning packet reserved<br />
1/2 vegetable oil<br />
1 package broccoli coleslaw mix<br />
1/2 cup chopped green onion<br />
4 ounces toasted slivered almonds<br />
1/4 cup sesame seeds, toasted<br />
<br />
Directions<br />
1. In a small saucepan, cook the vinegar and sugar over medium heat until dissolved. Remove from heat and stir in salt, pepper, ramen seasoning packet and oil. Set aside to cool.<br />
<br />
2. In a large bowl, combine the uncooked ramen noodles, broccoli coleslaw mix, and green onions. Pour dressing over salad; toss evenly to coat. Refrigerate until chilled.Produce Co-ophttp://www.blogger.com/profile/07416118213654236719noreply@blogger.com0tag:blogger.com,1999:blog-8478939991606904088.post-15956800313152027182011-01-08T14:16:00.000-05:002011-01-08T14:16:40.523-05:001/10/11 Pick Up5-6 Gala Apples<br />
1 Bunch Bananas<br />
1-2 Pomegranate<br />
1lb Lemons<br />
Green Leaf Lettuce<br />
3-5 Roma Tomatoes<br />
2-3 Yellow Onions<br />
4-6 Russet Potatoes<br />
1 Green Pepper<br />
Spinach<br />
2 Avocados<br />
Fresh Cilantro<br />
<br />
Everything you need for great guacamole!Produce Co-ophttp://www.blogger.com/profile/07416118213654236719noreply@blogger.com0tag:blogger.com,1999:blog-8478939991606904088.post-53314418265842247182011-01-01T22:07:00.000-05:002011-01-01T22:07:58.040-05:00Jan 3rd Pick UpRed Delicious Apples<br />
Bananas<br />
Florida Navel Oranges<br />
Grapefruit<br />
Green Butter Leaf Lettuce<br />
Cucumber<br />
Roma Tomato<br />
Green Onion<br />
Yukon Gold Potatoes<br />
Carrots<br />
Celery<br />
Cremini Mushrooms<br />
<br />
Enjoy!Produce Co-ophttp://www.blogger.com/profile/07416118213654236719noreply@blogger.com0tag:blogger.com,1999:blog-8478939991606904088.post-39240031851564231872010-12-10T11:48:00.000-05:002010-12-10T11:48:09.248-05:0012-13-10 Pick UpRed Delicious Apples<br />
Kent Mango<br />
Mandarin Satsuma (Mandarin Oranges)<br />
Bing Cherries<br />
Bananas<br />
Romaine Lettuce<br />
Roma Tomatoes<br />
Cucumber<br />
Eggplant<br />
Zucchini<br />
Green Peppers<br />
Fresh Rosemary<br />
<br />
Enjoy!Produce Co-ophttp://www.blogger.com/profile/07416118213654236719noreply@blogger.com0tag:blogger.com,1999:blog-8478939991606904088.post-33444285643248446412010-11-27T14:47:00.001-05:002010-11-27T14:49:42.618-05:0011/29/10 Pick Up4-6 Jonagold Apples<br />
3-5 Black Plums<br />
1 Bunch Bananas<br />
2-3 Fl Oranges<br />
3-4 Tangerines<br />
2 Cucumber<br />
2 Sweet Onions<br />
4-5 Yukon Gold Potatoes<br />
Red Leaf Lettuce<br />
10 oz Broccoli Slaw<br />
1 Head Broccoli<br />
10 oz White Mushrooms<br />
<br />
Enjoy!<br />
<br />
<b>Gift Certificates are now available!</b>Produce Co-ophttp://www.blogger.com/profile/07416118213654236719noreply@blogger.com0tag:blogger.com,1999:blog-8478939991606904088.post-38519600176372842192010-11-27T14:43:00.002-05:002010-11-27T14:43:58.527-05:00Healthier Ingredients-Make the Switch!Cook up healthier recipes by swapping one ingredient for another. These substitution tips can help.<br />
By Mayo Clinic staff<br />
<br />
You stock healthy foods in your pantry, but what do you do with them? And how do you modify favorite family recipes so that they're more in line with your healthy-eating plan? It's not as hard as you may think. The key is to incorporate healthier alternatives into your daily eating routine.<br />
<br />
The following suggestions can help you lower fat, salt, sugar and calories and increase fiber in your recipes.<br />
<br />
If your recipe calls for: <br />
All-purpose (plain) flour-<br />
<br />
Try substituting:<br />
Whole-wheat flour for half of the called-for all-purpose flour in baked goods<br />
Note: Whole-wheat pastry flour is less dense and works well in softer products like cakes and muffins.<br />
<br />
bacon - Canadian bacon, turkey bacon, smoked turkey or lean prosciutto (Italian ham)<br />
<br />
Butter, shortening or oil in baked goods- Applesauce or prune puree for half of the called-for butter, shortening or oil<br />
Note: To avoid dense, soggy or flat baked goods, don't substitute oil for butter or shortening.<br />
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Butter, margarine, shortening or oil to prevent sticking - Cooking spray or nonstick pans<br />
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Creamed soups - Fat-free milk-based soups, mashed potato flakes, or pureed carrots, potatoes or tofu for thickening agents<br />
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Dry bread crumbs - Rolled oats or crushed bran cereal<br />
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Eggs - Two egg whites or 1/4 cup egg substitute for each whole egg<br />
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Enriched pasta - Whole-wheat pasta<br />
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Evaporated milk - Evaporated skim milk<br />
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Fruit canned in heavy syrup - Fruit canned in its own juices or in water, or fresh fruit<br />
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Fruit-flavored yogurt - Plain yogurt with fresh fruit slices<br />
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Full-fat cream cheese - Fat-free or low-fat cream cheese, Neufchatel or low-fat cottage cheese pureed until smooth<br />
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Full-fat sour cream - Fat-free or low-fat sour cream, plain fat-free or low-fat yogurt<br />
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Ground beef - Extra-lean or lean ground beef, chicken or turkey breast (make sure no poultry skin has been added to the product)<br />
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Iceberg lettuce - Arugula, chicory, collard greens, dandelion greens, kale, mustard greens, spinach or watercress<br />
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Margarine in baked goods - Trans fat-free butter spreads or shortenings that are specially formulated for baking<br />
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Note: If ingredient lists include the term "partially hydrogenated," it may have up to 0.5 grams of trans fat in one serving. <br />
To avoid dense, soggy or flat baked goods, don't substitute diet, whipped or tub-style margarine for regular margarine.<br />
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Mayonnaise - Reduced-calorie mayonnaise-type salad dressing or reduced-calorie, reduced-fat mayonnaise<br />
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Meat as the main ingredient - Three times as many vegetables as the meat on pizzas or in casseroles, soups and stews<br />
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Oil-based marinades - Wine, balsamic vinegar, fruit juice or fat-free broth<br />
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Salad dressing - Fat-free or reduced-calorie dressing or flavored vinegars<br />
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Seasoning salt, such as garlic salt, celery salt or onion salt - Herb-only seasonings, such as garlic powder, celery seed or onion flakes, or use finely chopped herbs or garlic, celery or onions<br />
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Soups, sauces, dressings, crackers, or canned meat, fish or vegetables - Low-sodium or reduced-sodium versions<br />
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Soy sauce - Sweet-and-sour sauce, hot mustard sauce or low-sodium soy sauce<br />
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Syrup - Pureed fruit, such as applesauce, or low-calorie, sugar-free syrup<br />
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Table salt - Herbs, spices, fruit juices or salt-free seasoning mixes or herb blends<br />
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White bread - Whole-wheat bread<br />
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White rice - Brown rice, wild rice, bulgur or pearl barley<br />
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Whole milk - Reduced-fat or fat-free milkProduce Co-ophttp://www.blogger.com/profile/07416118213654236719noreply@blogger.com0tag:blogger.com,1999:blog-8478939991606904088.post-42273616649289949152010-11-27T14:41:00.001-05:002010-11-27T14:41:42.055-05:00Fat-Free Gold FriesPreheat oven to 450 degrees F. Line a jellyroll pan with non-stick foil and spray with olive oil. Scrub potatoes. Parboil potatoes and cut into fries. Dry with paper towels. Whip egg whites to a light froth. Gently fold in seasonings of your choice, such as garlic powder, onion powder, cayenne, etc. Dip fries into seasoned, whipped egg whites, shaking off excess, and spread evenly in one layer on cookie tray. Bake at 450 degrees F. for about 30 minutes until lightly golden, flipping fries halfway through cooking time. Sprinkle lightly with salt, cayenne pepper, or one of the new powdered bouillons. Serve hot.<br />
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Parboiling or blanching is a cooking technique in which something is partially cooked in boiling water, but removed before it is cooked all the way through.Produce Co-ophttp://www.blogger.com/profile/07416118213654236719noreply@blogger.com0tag:blogger.com,1999:blog-8478939991606904088.post-26646925280140787272010-11-27T14:40:00.002-05:002010-11-27T14:40:56.450-05:00Gold Potato StorageSince they have a slightly higher sugar content, gold potatoes do not store as well as russets. They need a cold environment, 40 to 50 degrees F., and 90 percent humidity is optimum. Storage below 33 degrees F. will cause the starches to turn to sugar.<br />
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Store gold potatoes in a paper bag (preferable) or perforated plastic bag in the refrigerator vegetable crisper drawer, away from onions. Use within a week. If you have a cold storage area, you can store the potatoes in a well-ventilated area, being careful to keep them away from any light source.<br />
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Do not wash before storing as you will remove the protective coating. Lightly scrub just prior to using.<br />
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It is true that refrigerating starchy white potatoes promotes the starches turning to sugar. However, the golds have a lower starch content, causing less of a problem. Depending on how long the potatoes have been in storage before you purchase them, some experts say you can remove them from your refrigerator and let them sit in a cool dark place to let whatever sugar has formed revert back to starch. Potatoes with a higher sugar content will brown more quickly during cooking.<br />
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Cooked, mashed gold potatoes can be frozen. Pack in a sealed container with 1/2 inch headspace and freeze up to one year. Reheat in the microwave, or over low heat in a saucepan with 1 to 2 tablespoons of milk or water, while stirring constantly.Produce Co-ophttp://www.blogger.com/profile/07416118213654236719noreply@blogger.com0