Here's the goodies!
4-5 Red Delicious Apples
1pt Strawberry
2-3 Kiwi
1 bunch Bananas
Tommy Atkins Mango (we received a credit on last weeks mango)
Green Leaf Lettuce
Tomatoes
5oz Spinach
Sweet Potatoes
Green Onion
Fresh Rosemary
Broccoli Slaw
Enjoy!
Saturday, March 19, 2011
Sunday, March 13, 2011
3/14/11 Pick Up
Red Leaf Lettuce
Green Kale
7oz Snap Peas
1lb Baby Carrots
Celery
10oz Broccoli Slaw
Yellow Onions
4-5 Red Delicious Apples
Kent Mango
6oz Blueberries
3 Valencia Oranges
3 Bartlet Pears
Enjoy!
Green Kale
7oz Snap Peas
1lb Baby Carrots
Celery
10oz Broccoli Slaw
Yellow Onions
4-5 Red Delicious Apples
Kent Mango
6oz Blueberries
3 Valencia Oranges
3 Bartlet Pears
Enjoy!
Friday, March 4, 2011
3/7/11 Pick Up
4-5 Fuji Apples
1 Kent Mango
2 Valencia Oranges
2-3 Peaches
1pt Strawberries
Green Leaf Lettuce
2-4 Roma Tomatoes
Cremini Mushrooms
1-2 Eggplant
Fresh Basil
4-5 Red Potatoes
2-3 Yellow Squash
Enjoy and check out the tips and recipes below!
1 Kent Mango
2 Valencia Oranges
2-3 Peaches
1pt Strawberries
Green Leaf Lettuce
2-4 Roma Tomatoes
Cremini Mushrooms
1-2 Eggplant
Fresh Basil
4-5 Red Potatoes
2-3 Yellow Squash
Enjoy and check out the tips and recipes below!
Storing Fresh Basil
The 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.
Difficulty: Easy
Instructions
Things You'll Need:
* Short, stout jar or vase
1. Fill a short, stout vase or jar with 3 or 4 inches of tepid tap water.
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.
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).
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.
Read more: How to Store Fresh Basil | eHow.com http://www.ehow.com/how_4482024_store-fresh-basil.html#ixzz1Fe045Uv8
Difficulty: Easy
Instructions
Things You'll Need:
* Short, stout jar or vase
1. Fill a short, stout vase or jar with 3 or 4 inches of tepid tap water.
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.
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).
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.
Read more: How to Store Fresh Basil | eHow.com http://www.ehow.com/how_4482024_store-fresh-basil.html#ixzz1Fe045Uv8
Grilled Eggplant
The 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.)
Printed from COOKS.COM
BASTING SAUCE:
2 minced garlic cloves
2 tbsp. minced fresh parsley
2 med. eggplants
2 tsp. salt
1/4 c. chopped fresh basil
3/4 c. olive oil
Combine all ingredients for the basting sauce and let stand for one hour.
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.
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.
Transfer grilled slices to a platter. Drizzle with a small amount of any remaining oil. Sprinkle with ground pepper to taste.
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.
Printed from COOKS.COM
BASTING SAUCE:
2 minced garlic cloves
2 tbsp. minced fresh parsley
2 med. eggplants
2 tsp. salt
1/4 c. chopped fresh basil
3/4 c. olive oil
Combine all ingredients for the basting sauce and let stand for one hour.
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.
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.
Transfer grilled slices to a platter. Drizzle with a small amount of any remaining oil. Sprinkle with ground pepper to taste.
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.
Eggplant Parmesan II
Prep Time: 25 Minutes
Cook Time: 35 Minutes
Ready In: 1 Hour
Servings: 4
"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."
Ingredients:
1-1/3 eggplant, peeled and thinly sliced
7/8 eggs, beaten
1-3/4 cups Italian seasoned bread crumbs
2-2/3 cups spaghetti sauce, divided
1/2 (16 ounce) package mozzarella cheese,
shredded and divided
3 tablespoons and 1-3/4 teaspoons grated
Parmesan cheese, divided
1/4 teaspoon dried basil
Directions:
You have scaled this recipe's ingredients to yield a new amount (4). The directions below still refer to the original recipe yield (9).
1. Preheat oven to 350 degrees F (175 degrees C).
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.
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.
4. Bake in preheated oven for 35 minutes, or until golden brown.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 5/5/2009
Cook Time: 35 Minutes
Ready In: 1 Hour
Servings: 4
"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."
Ingredients:
1-1/3 eggplant, peeled and thinly sliced
7/8 eggs, beaten
1-3/4 cups Italian seasoned bread crumbs
2-2/3 cups spaghetti sauce, divided
1/2 (16 ounce) package mozzarella cheese,
shredded and divided
3 tablespoons and 1-3/4 teaspoons grated
Parmesan cheese, divided
1/4 teaspoon dried basil
Directions:
You have scaled this recipe's ingredients to yield a new amount (4). The directions below still refer to the original recipe yield (9).
1. Preheat oven to 350 degrees F (175 degrees C).
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.
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.
4. Bake in preheated oven for 35 minutes, or until golden brown.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 5/5/2009
Saturday, February 12, 2011
Kickin' Collard Greens
Ingredients
* 1 tablespoon olive oil
* 3 slices bacon
* 1 large onion, chopped
* 2 cloves garlic, minced
* 1 teaspoon salt
* 1 teaspoon pepper
* 3 cups chicken broth
* 1 pinch red pepper flakes
* 1 pound fresh collard greens, cut into 2-inch pieces
Directions
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.
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.
allrecipe.com
* 1 tablespoon olive oil
* 3 slices bacon
* 1 large onion, chopped
* 2 cloves garlic, minced
* 1 teaspoon salt
* 1 teaspoon pepper
* 3 cups chicken broth
* 1 pinch red pepper flakes
* 1 pound fresh collard greens, cut into 2-inch pieces
Directions
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.
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.
allrecipe.com
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