Monday, April 11, 2011

Organic Harvest box for April 10, 2011

by Brie

Our box this week had four lovely small yams. I love yams for how versatile they are. You can throw them in chili or soup for added colour and flavour. My four year old's favorite way to eat them is baked with a little butter and brown sugar. She will happily eat them with a spoon! I have no problem with her eating two or three for dinner, as she has been known to do, because they are a good source of vitamins C and B, potassium, manganese and are low in saturated fat and sodium. Plus they taste good!

I was pleased to see some garlic in our box. I love garlic. I would be happy to just fry it up in some olive oil and eat it over pasta. But as a great cold cure, and we have a cold sneaking into the house right now, it will be the perfect base for roasted garlic and onion soup and mushroom soup with parsley and garlic. Those two soups are also a great way to use the bag of yellow onions and box of mushrooms we received this week.

Parsley is a herb that forms the basis of many popular dishes, like tabbouleh, lamb with persillade and gremolata. It can also be used, along with garlic, celery and onion in the Italian dish ossobuco alla milanese. Parsley is also widely recognised for its medicinal purposes in teas or when cooked in dishes. I am tempted to try crushing it and seeing if it is really an effective treatment for mosquito bites this summer!

Peppers and zucchinis make a great dinner combination. You could make a quick and easy zucchini and pepper pasta or, if you have more time, try stuffing zucchinis and peppers with turkey, parsley and onion.

I usually think of serving broccoli and cauliflower separately, like in broccoli risotto or cauliflower curry but they are also good combined together. Broccoli is a power food full of vitamins, minerals and protein and cauliflower isn't too far behind..They can be combined in dishes as simple as broccoli-cauliflower salad and broccoli and cauliflower pasta or served together in tandoori grilled broccoli and cauliflower kebabs.

The fruit we received this week, a grapefruit, a kiwi, pears and oranges are all a great source of Vitamin C. A bunch of yellow bananas were perfectly ripe and are great for snacking or trying flambed. The mango is a wonderful treat, and once you know how to cut it properly, easy to eat.  Fabulous to eat on their own, these fruit would make an excellent fruit salad tossed together or a sweet addition to a lettuce salad.

These are some of the ideas on my menu plan this week. What are you cooking?

Brie loves eating food and is learning to love cooking food. She also blogs about motherhood at Capital Mom and about Ottawa with kids at Kids in the Capital.

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