tag:blogger.com,1999:blog-40541687907603984112024-03-19T01:37:19.646-07:00The Life Organic BlogA Crafty Momhttp://www.blogger.com/profile/08530128828277207683noreply@blogger.comBlogger108125tag:blogger.com,1999:blog-4054168790760398411.post-17633446092942189602012-09-25T19:54:00.002-07:002012-09-25T19:54:25.875-07:00Blog BreakIf you are an avid follower (and I don't think that there are many of you) of this blog, you will notice that my posts have been absent for the last few weeks. I have had to take a blog break, not because I am not enjoying doing it, but lately I have had some undue work pressures that are taking up a lot of time in the evenings. I have been away a bit and am going away again for a week so wouldn't have anything interesting to say for another few weeks anyhow. <br />
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I hope to be back to my regular posts soon. . . .Cherylhttp://www.blogger.com/profile/04312847050674507014noreply@blogger.com1tag:blogger.com,1999:blog-4054168790760398411.post-29957693425767967102012-08-30T21:34:00.001-07:002012-08-30T21:34:10.232-07:00Harvest Box for August 30, 2012<div style="text-align: left;">
<b>AKA: I Have Too Many Tomatoes!!! </b></div>
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This week is not going to be so much about what you can do with the veggies in your order, but what I did tonight with the veggies in my order. Each week I look at the list when it comes on Monday to see if there might be something I want extra of that week but I don't really start thinking about the list seriously until Wednesday or Thursday when I write the blog. So this week, I'm unpacking my box and look, a lovely 3 orange tomatoes, ummm, they will go well with my 2 that I still have from last week. Ooohhh and look, another lovely pint of cherry tomatoes to go with my other pint from last week. And WOW, a clamshell full of Roma tomatoes. (NB - you can return the empty clamshell in your blue tote box and Ferme aux Pleines Saveurs will recycle it) And then I look over to the counter where I have 2 large bowls of tomatoes picked from our garden. The plans for the evening suddenly changed.<br />
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What was to be a quiet evening of finding some recipes, writing the blog, maybe reading, and heading to bed early has turned into a marathon of cooking, prepping, canning, and figuring out what to do with the tomato bounty. As I type, there are still two lovely pints of mixed cherry tomatoes sitting in front of me, but that's the best I could do on short notice. And photos to document it all.<br />
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As I stated last week, the <b>leeks</b> were going to get used in soup, never happened, but now that I had two from last week and two more this week, I couldn't let the other two go bad, so a batch of Leek and Potato Soup onto the stove.<br />
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Why can't this wait until another night when I don't have to spend a couple of hours writing? Because we are headed to the cottage this weekend, and I decided earlier today that I would make a Mediterranean Rice Salad knowing that I was getting some red peppers in the order. I am not really sure where this recipe came from, but it is one of my favorites.<br />
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<i>3 c. cooked long grain rice</i><br />
<i>1 c. cooked wild rice</i><br />
<i>1 c. feta, crumbled</i><br />
<i>1/2 c. chopped red onion</i><br />
<i>1/3. c. each of red, yellow, and green pepper, finely chopped (use the green from last week and the red from this week)</i><br />
<i>1/4 c. chopped parsley</i><br />
<i>1/4 c. each chopped black and green olives</i><br />
<i>2 tbsp capers</i><br />
<i>1-15oz can of cannellini beans (ordered those a while back as well)</i><br />
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<i>Combine all of that in a large bowl and mix well.</i><br />
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<i>Dressing:</i><br />
<i>3 tbsp. white wine vinegar</i><br />
<i>2 tbsp. water</i><br />
<i>1 tbsp. extra virgin olive oil</i><br />
<i>1 tsp. Dijon mustard</i><br />
<i>1/2 tsp. salt</i><br />
<i>1/4 tsp. pepper</i><br />
<i>1 clove of garlic, minced</i><br />
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<i>Mix the dressing ingredients together in a bowl with a whisk. Pour over the rice mixture and combine well. Serve chilled, and even better the next day.</i><br />
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The wild rice is still cooling as I type before I can add it to the salad.<br />
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<b>Beets</b>, from last week. I cooked them last night and since I was on a roll, I decided that they might as well get pickled. This is the easy <a href="http://www.food.com/recipe/english-style-pickled-beets-by-the-jar-127008" target="_blank"><span style="color: red;">recipe</span></a> from my London Olympics post from a few weeks ago. Super easy, can't wait to try them. Make sure to process them as directed.<br />
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And the <b>tomatoes</b> - what to do with that many tomatoes? I looked up a lot of options online. You could check out the <a href="http://www.squidoo.com/tenwaystomatoes" target="_blank"><span style="color: blue;">Top Ten Ways to Use Up Tomatoes</span></a>. The <a href="http://www.jamieoliver.com/magazine/recipes-view.php?title=tomato-medley" target="_blank"><span style="color: red;">Tomato Medley</span></a> recipe from last week is a great option to use up all three types at once. You could certainly slice the orange tomatoes and have a nice toasted tomato sandwich with some mayo, salt and pepper. Or as I saw on one "what to do with too many tomatoes" post - upgrade the simple toasted tomato sandwich with a thicker bread, some gouda, and fresh basil. Layer the tomatoes first onto the bread, top with the gouda, place under the broiler until the cheese is bubbly then top with some shredded basil and cracked pepper.<br />
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Most sites suggest roasting the tomatoes or baking them on low heat to dry them for future use. A lot of recipes also suggest making tomato sauce or paste and then freezing it. You can also just dry pack the tomatoes (put them in a Ziploc and take out as much air as possible) and freeze them. When you want to use the tomatoes, bring them out of the freezer, run them under warm water to remove the skins and use in sauces or soups. If we weren't going to be a the cottage this weekend, I would probably take the time to make a nice pasta sauce with the Romas, the garlic, and some fresh herbs from my pot. <br />
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However, I had a soup on the stove, 2 jars of beets waiting to be processed, and a some wild rice about to be drained for a salad - I opted for the least time consuming option. This title <a href="http://www.farmgirlfare.com/2006/08/too-many-tomatoes.html" target="_blank"><span style="color: blue;">Grab the Blender</span></a> caught my eye. So, a bit of sacrilege to some fine tomatoes, but not even a minute in the food processor and I had first some lovely orange tomato juice and secondly some red tomato juice. I have put it in small storage bags and into the freezer. Not even 20 minutes of my time, and I will use that juice for sauces and soups over the next few months. I won't feel bad about any tomatoes going bad, and I won't resent my garden from overdosing on caprese salad, tomato sandwiches, and pasta with tomatoes!<br />
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The soup is done, the beets are in the canner, and I am just about done typing. I want to leave you with one last recipe that I will be making tomorrow night with the <b>Savoy Cabbage</b> and <b>Red Pepper</b>. It's a Napa Cabbage Salad (sub the Savoy for the Napa) and is similar to a Japanese Coleslaw recipe that I may have given you in the past. I apologize if it's a repeat, but it's a good one.<br />
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<i>1 large cabbage, chopped</i><br />
<i>2 bunches green onions, chopped</i><br />
<i>1 red pepper, seeded and diced</i><br />
<i>Place chopped cabbage, onion, and red pepper in a large salad bowl</i><br />
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<i>1/4 c. butter</i><br />
<i>1 c. slivered almonds</i><br />
<i>2 pkgs chicken flavored ichiban noodles with the seasoning mix</i><br />
<i>Melt the butter in the frying pan, then add the almonds, broken noodles, and seasonings. Saute until almonds are golden. Add to cabbage mixture and toss.</i><br />
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<i>1c. vegetable oil</i><br />
<i>1/2 c. red wine vinegar</i><br />
<i>2 garlic cloves</i><br />
<i>2 tsp. soya sauce</i><br />
<i>1/3 c. sugar</i><br />
<i>Shake the dressing ingredients in a jar or resealable container. Consider only making half the dressing or pour about 1/2 the dressing over the salad and toss at least 30 min before serving. If you made a full batch of dressing, you will have leftovers, refrigerate and use again.</i>Cherylhttp://www.blogger.com/profile/04312847050674507014noreply@blogger.com0tag:blogger.com,1999:blog-4054168790760398411.post-3693490603698761752012-08-23T20:52:00.003-07:002012-08-23T20:52:59.875-07:00Organic Harvest Box for August 23, 2012So while I was out of town last week, Tasha is sending me this beautiful photo of the cherry tomatoes from <a href="http://www.songberry.ca/" target="_blank"><span style="color: blue;">Songberry Farm</span></a> (not to make me jealous of course) and some of you may have been lucky enough to get them if you are getting the Local Only box.<br />
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And then she proceeds to send me this recipe for a <a href="http://www.jamieoliver.com/magazine/recipes-view.php?title=tomato-medley" target="_blank"><span style="color: red;">Tomato Medley</span></a> by Jamie Oliver. Really, we are out of town, not cooking for ourselves checking email only to see mouth watering cherry tomatoes and a great idea for what to do with them - and we can't have any. However, this week's order has both <b>cherry tomatoes</b> and <b>orange field tomatoes</b> and if I raid our own plants, I think the Tomato Medley will be a great starter one night for dinner. In case you are unsure, you can get Halloumi cheese for the recipe at almost any Middle Eastern grocery store. </div>
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I don't want to rush the end of summer by any means, my oldest daughter starts school for the first time in a couple of weeks, swimming in the lake won't last much longer, and traffic on your favorite thoroughfare is going to get busy again. But I do love to see the start of the fall harvest in our veggie order. Soup season will start again soon and it's one of my favorite meals so I'll probably make a Potato <b>Leek</b> Soup this week. I make this recipe from the Joy of Cooking, it is very simple:<br />
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<i>3 tbsps. unsalted butter</i><br />
<i>6 medium leeks, chopped</i><br />
<i>1 1/4 lbs potatoes, peeled and thinly sliced</i><br />
<i>6 c. stock (poultry, vegetable) or water</i><br />
<i>Salt and Pepper</i><br />
<i>1/2 to 1 c. heavy cream</i><br />
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<i>In a soup pot, over low heat, melt the butter. Add the leeks, stirring regularily, and cook until they are tender but not browned about 20 minutes. Stir in the potatoes and stock and bring to a boil. Reduce the heat and simmer until the potatoes are soft, approx. 30 min. Puree in a blender or with an immersion blender until smooth. Add the cream and reheat gently. Serve garnished with snipped chives.</i><br />
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I was trying to keep summer in mind and think of some light and fresh recipes to keep me away from what I really want to start cooking - fall comfort food - so I started to search out salads with <b>beets</b> and <b>fennel</b>. I could write this whole blog just about that combo (and I apologize in advance if that's what it turns into). Add some <b>apple</b> or some oranges to the mix and I will need three extra orders of each. Here is what I came up with - starting light and fresh and still a great choice for this weekend's hot weather - <a href="http://www.foodnetwork.ca/recipes/Salad/recipe.html?dishid=10154" target="_blank"><span style="color: red;">Hearty Beet and Fennel Salad</span></a> - don't forget to use that basil from the plant from week's ago. Everything is grated, no cooking and a really fresh tasting dressing - you might want to wear rubber gloves when grating the beets. Another two salads that caught my eye are <a href="http://www.chow.com/recipes/10627-herbed-beets-with-fennel" target="_blank"><span style="color: red;">Herbed Beets with Fennel</span></a> and <a href="http://www.notderbypie.com/beets-with-fennel-orange-and-walnuts/" target="_blank"><span style="color: red;">Beets with Fennel, Orange and Walnuts</span></a>; both require cooking the beets first, roasting or boiling. But fast forward a few weeks from now when we are getting much cooler weather, frosty mornings, and leaves turning, and you would do equally well to make this recipe for <a href="http://www.notderbypie.com/beets-with-fennel-orange-and-walnuts/" target="_blank"><span style="color: red;">Roasted Beets, Fennel and Apple </span></a> or <a href="http://www.bonappetit.com/recipes/quick-recipes/2011/01/beet_and_fennel_soup_with_kefir" target="_blank"><span style="color: red;">Beet and Fennel Soup with Kefir</span></a>.<br />
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Since I offhandedly mentioned wearing rubber gloves for grating your <b>beets</b>, I thought I should check into how to clean beet juice stains from your hands. Google is a wonderful thing but can easily distract - did you know that drinking beet juice is the latest performance enhancing craze. According to Adrian Chen of <a href="http://gawker.com/" target="_blank"><span style="color: blue;">Gawker</span></a> - beet juice was "the fuel of elite international athletes in London." Apparently the nitrates improve the muscles ability to use oxygen. I digress from my original thought - how to remove beet stains from your skin. If you can, do avoid getting your skin stained in the first place by wearing kitchen gloves when prepping your beets, but if you prefer bare hands - then after the fact you can try a bit of lemon juice when you are washing hands. Or you can use coarse salt (or table salt if you don't have coarse) on your dry hands and try rubbing them together until the stains start to lift and the salt starts to "melt". At this point you can rinse you hands, if the stains still remain you can try repeating the process. Be aware of a couple of things - remove your watch and jewelry prior to using the salt, be wary if you have any nicks or cuts on your skin, and this trick may actually work on clothing as well.<br />
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A couple of more ideas for this week:<br />
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<ul>
<li>Use the <b>green beans</b> and <b>tomatoes</b> in <a href="http://www.ricardocuisine.com/recipes/66-beatrice--s-salad-tomatoes-green-beans-croutons-and-bocconcini-" target="_blank"><span style="color: red;">"Beatrice's Salad"</span></a> from Ricardo's website,</li>
<li>Use the <b>broccoli</b> and <b>apple</b> in <a href="http://food52.com/recipes/11904_broccoli_apple_soup" target="_blank"><span style="color: red;">Broccoli Apple Soup</span></a> from Food52.com,</li>
<li>Pick up an onion and add it to the <b>fennel</b>, <b>green pepper</b> and <b>tomatoes</b> to make <a href="http://www.nigella.com/recipes/view/the-ultimate-greek-salad-220" target="_blank"><span style="color: red;">The Ultimate Greek Salad</span></a> from Nigella's website</li>
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And enjoy the hot weather this weekend with some great food and fresh produce.</div>
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Cherylhttp://www.blogger.com/profile/04312847050674507014noreply@blogger.com2tag:blogger.com,1999:blog-4054168790760398411.post-58091423094503441332012-08-08T20:15:00.001-07:002012-08-08T20:16:25.933-07:00Organic Harvest Box for August 10, 2012I am not actually getting a box this week but am hopefully getting just some beans and sugar snap peas to snack on as the peas were so good last week, I couldn't resist. I am single parenting with only one child this week and we are not getting through our veggies fast enough before we leave on Saturday morning for a few days away. There will be no box photo with this post, and no post at all next week. I do have photo though of the makings for a fantastic quick fresh pasta that we enjoyed Monday evening after arriving home from the cottage. <br />
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Put your pasta on to boil as you start this sauce. Heat approximately 2-3tbsp of olive oil over medium high heat. While that is heating, finely chop your <b>garlic</b>, add to the oil. Chop your <b>tomatoes</b> (they don't have to be perfectly uniform, and you can use large or cherry tomatoes) and add to the oil. They will splatter, turn the heat down a little bit. Let the tomatoes cook for about 5 minutes. Chop some fresh <b>basil</b> and add to the sauce with some salt and pepper to taste. Remove from heat when the pasta is ready, add some shredded parmesan cheese and stir into the pasta. I don't know if it was specifically the tomatoes that we had last week in our box, but it was so sweet and tasty that my 2 year old ate 2 full bowls - I didn't have any seconds or leftovers for myself! <br />
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I came across <a href="http://food52.com/blog/4179_a_hack_for_slicing_cherry_tomatoes" target="_blank"><span style="color: blue;">this great post</span></a> today on a quick way to chop <b>cherry tomatoe</b>s at Food52.com. I will be using it when I make this pasta again later this week with my garden tomatoes.<br />
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I can't believe all the good fruit coming this week, and then the huge amount of veggies. These days, I am not the best person to ask about how to cook any of these veggies because as usual, they are mostly getting eaten raw. But I have been cooking the zucchini. <b>Zucchini</b> is apparently a great source of antioxidants and Vitamin C but research shows that the antioxidant benefits can decrease depending on how it is prepared. The best way to keep as many nutritional properties as possible with zucchini is to eat it raw or just briefly steamed, and eat the skin, and seeds if possible. Summer squashes such as zucchini can have fragile skin that can get bad spots if nicked. To store your zucchini it is best to not wash it and place it in an airtight container in the fridge. It should last up to 7 days that way. If you are getting over run by zucchini from the garden then freezing it is a great option and it does maintain its antioxidants when frozen. Some websites suggest blanching it before freezing, but my experience is to grate it so it can be thawed later to be used in sauces, baking, or casseroles. My dad has a huge garden and is constantly picking zucchinis at this time of year. He reminded me of a stuffed zucchini recipe that he does, and this is the closest I could find online - <a href="http://food52.com/blog/4179_a_hack_for_slicing_cherry_tomatoes" target="_blank"><span style="color: red;">Stuffed Zucchini with Tomatoes and Mozzarella</span></a>. Zucchini goes really well with <b>tomatoes</b> and could be done <a href="http://www.simplyrecipes.com/recipes/roasted_zucchini_with_garlic/" target="_blank"><span style="color: red;">roasted</span></a>, <a href="http://www.foodnetwork.ca/recipes/Tomatoes/recipe.html?dishid=8671" target="_blank"><span style="color: red;">sautéed</span></a>, or raw in a salad such <a href="http://www.kalynskitchen.com/2009/08/recipe-for-zucchini-carpaccio-raw.html" target="_blank"><span style="color: red;">Zucchini Carpaccio (Raw Zucchini Salad)</span></a>.<br />
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As I said, my <b>yellow beans</b> are going to get eaten raw as a snack on our road trip. But there are so many options with yellow or green beans to make a nice side dish. You can easily sauté or steam them and add your favorite oil/butter/lemon juice and then herbs or seasonings. This recipe for <a href="http://www.thenourishinggourmet.com/2008/07/garlic-green-or-yellow-beans.html" target="_blank"><span style="color: red;">Garlic Yellow Beans</span></a> is a great starting point and you can add or adjust with your preference or what's in your pantry. If beans are still available after my holidays, I am going to get a few pounds and try these <a href="http://www.canadianliving.com/food/spicy_dilled_beans.php" target="_blank"><span style="color: red;">Spicy Dilled Beans</span></a> from Canadian Living. Their intro caught my eye stating that the dilled beans would be a great cocktail garnish, and I might tone down a jar or two given that the kiddies are into everything pickled (don't judge, but they love a pickle at breakfast).<br />
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I often feel that I should be writing more recipes for the fruit that's in the box, however, I would be surprised how many people are actually cooking with their fruit as opposed to just eating it. But I am going to challenge myself to include 1 fruit recipe each week. Last week's<a href="http://lifeorganicottawa.blogspot.ca/2012/08/organic-harvest-box-for-august-2-2012.html" target="_blank"> <span style="color: red;">Plum Strudel</span></a> recipe was the inadvertent start, and as I was reviewing the list this week, I thought to myself that I better include that easy tart recipe from the Food and Drink, and good thing I looked at last week's blog - already done! So this week, I want to share some ideas for <b>Mango</b> Salad. Mango Salad with shrimp is one of my favorite dishes at Vietnamese or Thai restaurants. Here are two easy recipes with no shrimp in either but it could be added easily. <a href="http://www.torontosun.com/2011/04/19/fare-with-a-flair" target="_blank"><span style="color: red;">One recipe</span></a> for Thai Mango Salad from the Toronto Sun and <a href="http://www.canadianliving.com/food/thai_mango_salad.php" target="_blank"><span style="color: red;">another recipe</span></a> from Canadian Living.<br />
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Wish me luck on a 6 hour road trip with a 2 year old, some snacks of yellow beans and snap peas, multiple kids CDs, and likely a barrage of stickers in the backseat. I'll return, somehow rested hopefully, in 2 weeks.Cherylhttp://www.blogger.com/profile/04312847050674507014noreply@blogger.com0tag:blogger.com,1999:blog-4054168790760398411.post-66955217271094063982012-08-03T21:45:00.003-07:002012-08-03T21:45:53.124-07:00Organic Harvest Box for August 2, 2012<div class="separator" style="clear: both; text-align: center;">
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This is going to be a quick one tonight, it's late, I have to get up early and the long weekend is upon us. It was so nice to see so much local produce in the regular box this week. If I can brag, I think the cherry tomatoes from my back yard are equally as good as the ones in this week's box, however, they are not as plentiful as I have little hands who get them every time they are outside! Also to brag, sort of, the week we were on holidays in July I forgot to ask anyone to water my plants. Most everything did fine except the herb pot, it didn't look like anything survived the week of crazy hot weather. But after just a couple weeks of watering, there is one plant that is back to life and doing better than before - that little basil plant that we got in our box almost a month ago. Phew.<br />
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Also, last week I made the Chard and Tomato pie from the Bristish website, and it was delicious, a great lunch meal with some fresh veggies. This week you could do the same recipe and use the beet greens and tomatoes. Here is a photo of everything getting cooked up.<br />
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Last week I meant to give you this recipe for the plums for a lovely dessert out of the Summer 2012 edition of the Food and Drink magazine.<br />
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<i><b>Plum Strudel</b></i><br />
<i>Filling</i><br />
<i>1/2 c. sugar</i><br />
<i>1/3 c. fresh bread crumbs (challah bread if you can)</i><br />
<i>1 tbsp. flour</i><br />
<i>1/2 tsp. ground cardamom</i><br />
<i>3 c. firm ripe plums, cut in 3/4" dice</i><br />
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<i>Pastry</i><br />
<i>6 sheets of phyllo</i><br />
<i>1/3 c. melted butter</i><br />
<i>1/3 c. sugar</i><br />
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<i>Preheat oven to 400F. Combine 1/2 c. sugar, bread crumbs, flour and cardamom. Toss all but 2 tbsp bread crumb mixture with plums. Set aside. Lay phyllo sheets on counter and cover with a tea towel. Working with the long edge of the phyllo in front of you, place first sheet on a parchment lined baking sheet, brush with butter and sprinkle with about 1 tbsp. of sugar. Repeat until all of phyllo and most of sugar have been used. Sprinkle reserved 2 tbsp of bread crumb mixture on lower third of top layer leaving about 2 inches from the long edge and 1 inch from the short edge. Place plums over bread crumb mixture. Fold in short edges and roll pastry lengthwise into a strudel shape, sealing edges with butter and making sure the seam is underneath. Brush with butter and cut 3 slits on top. Sprinkle with remaining 1 tbsp sugar. Bake for 20 to 30 minutes or until the top is browned and plum mixture is cooked. Serve with fresh whipped cream.</i><br />
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I got a sneak peek of the Fuji apples last week when I popped in to pick up my box and I can tell you, they are fantastic, crisp, and so delicious. One of those ones that I should have remembered to order extra of.<br />
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Unfortunately, my little beets did not get pickled last week - these big ones may as we are just two in my house this week and that's a lot of beets to go through. What I forgot to mention last week was how to store beets. It is important with these beets to trim the greens off near the top of the beet. Try to use the beet greens fairly quickly as you would chard (steamed, boiled, sauteed). Put the beets in a plastic bag, push out as much air as possible and tie up the bag. Store in the refrigerator for up to 3 weeks that way. The beet page at <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=49" target="_blank"><span style="color: blue;">WH Foods</span></a> outlines all the good properties of beets, and some simple ways to cook them. <br />
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I came across a neat summer recipe for <a href="http://www.kraftcanada.com/en/recipes/creamy-corn-zucchini-135644.aspx" target="_blank"><span style="color: red;">Creamy Corn and Zucchini</span></a> that at first glance I thought it was a salad but as I read the ingredients and directions - it is a cooked dish that's pretty simple. If you are familiar with the Kraft.ca recipes you know how the recipes are part advertising but still appealing enough to want to make them so you can easily substitute any of the brand name items they recommend for your own choice, and even substitute their dressing recommendations with homemade. Kraft also had this simple <a href="http://www.kraftcanada.com/en/recipes/farmers-market-corn-toss-137402.aspx" target="_blank"><span style="color: red;">Farmer's Market Corn Toss</span></a> that would be easy to make with the zucchini this week and maybe pick up some nice local corn. A few years back a lady I play ball with made a delicious potato salad recipe that is so simple to make, the new potatoes we got this week are the ideal size for this salad:<br />
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<b><i>Potato Salad (courtesy of Dominique)</i></b><br />
<i>Red potatoes - cook and cool</i><br />
<i>Finely chop red onion and shallots</i><br />
<i>Stir together equal parts of canola oil and plum vinegar. Add some pepper and cilantro. Toss with the vegetables and chill.</i><br />
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One last thing, I usually don't say too much about the easy vegetables (that's how I think of them) such as carrots. When I opened my box and took out the carrots, the variety of colors was fantastic so I thought I should look something up to see if there was any good recipes to showcase the color variety and I came across the carrot museum website - <a href="http://www.carrotmuseum.co.uk/"><span style="color: blue;">www.carrotmuseum.co.uk</span></a> I had a bit of a laugh and then clicked on it, and actually found some really interesting information about all the different colors of carrots (incidentally, the purple carrots have more beta carotene than the orange carrots). If you scroll down to the bottom of this article, <a href="http://www.carrotmuseum.co.uk/carrotcolours.html" target="_blank"><span style="color: blue;">The Many Colours of Carrots</span></a>, it outlines the nutritional benefits and differences of each of the different colors. And there is a recipe for Coloured Carrots and Couscous at <a href="http://www.coloredcarrots.com/"><span style="color: blue;">www.coloredcarrots.com</span></a> that also looks really good.<br />
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Enjoy the local produce, make a caprese salad with the tomatoes and basil, and snack on the sugar snap peas - that's what I'll be doing.Cherylhttp://www.blogger.com/profile/04312847050674507014noreply@blogger.com0tag:blogger.com,1999:blog-4054168790760398411.post-77257292064223852352012-07-26T20:23:00.002-07:002012-07-26T20:24:39.326-07:00Organic Harvest Box for July 26, 2012It feels like a very long time since I have posted. I have been without my veggie box for 2 weeks now, but luckily instead of having to negotiate the grocery store this past weekend, we went to the Ottawa Farmers Market to purchase our weekly supply. It's such a great time of year for produce, the fruit that is coming into season, and all the fresh vegetable harvest. And you probably don't need to hear again how much the harvest will be affected throughout the summer by this drought. My girls have been eating peaches, plums, and apricots endlessly right now so I know that the plums from this week's box will be well enjoyed.<br />
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I received an interesting <a href="http://www.savvymom.ca/" target="_blank"><span style="color: blue;">Savvy Mom</span></a> article this week about party ideas around an Olympic theme and so I'm a little hooked on it this week. It started with<span style="color: red;"> <a href="http://www.savvymom.ca/index.php/partysavvy/recipes/torch-cupcakes" target="_blank"><span style="color: red;">Torch Cupcakes</span></a> </span>(cupcakes baked in to mini ice cream cones with icing flames), and that led into the Fruity Olympic Rings (pictured above) which led into me wondering if there is enough of the food in this week's box to make the Olympic rings - blue (hmm - not quite), black (the <b>plums</b>), red (<b>cherry tomatoes</b>), yellow (<b>beans</b>), and green (<b>zucchini</b> or <b>broccoli</b>). I don't think you'll see a creative Olympic ring photo from me tomorrow when I get my box, but I have chosen to fill this week's post with British recipes or recipes from British food sites to make use of this week's selection and to pay homage to and celebrate the opening of the Summer Olympics in London on Friday, July 27, 2012.<br />
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I started with <b>beets</b> - my great aunt, whose background was British, had beets, pickled or otherwise, at many Sunday dinners alongside whichever roast was cooking. We generally enjoy our beets roasted with just a bit of butter and salt and pepper served alongside any dish (try this recipe for <a href="http://britishfood.about.com/od/psrecipes/r/roastbeets.htm" target="_blank"><span style="color: red;">Roasted Beets</span></a>). However, I may get ambitious this week and actually try to preserve my beets by pickling them. My kids are all about pickles right now so some homemade pickled beets should be a hit. I found a <a href="http://recipes.howstuffworks.com/preserve-harvest-pickled-beets.htm" target="_blank"><span style="color: red;">Pickled Beets</span></a> recipe on the TLC website or this <a href="http://www.food.com/recipe/english-style-pickled-beets-by-the-jar-127008" target="_blank"><span style="color: red;">English Style Pickled Beets</span></a> recipe which can do as little as one jar of beets. Don't forget to cut the greens off the beets (if they are there), and use them as you would the chard, or add them to any of the chard recipes that you decide to make.<br />
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<b>Chard</b> is another vegetable that appears to also feature somewhat regularily in Bristish cooking - or I seemed to find a variety of chard recipes on British food sites. This <a href="http://www.guardian.co.uk/lifeandstyle/2010/mar/31/chard-chickpea-ribollita-allegra-mcevedy" target="_blank"><span style="color: red;">Chard and Chickpea Ribolitta soup</span></a>, from the British publication The Guardian, is enticing because I love soup and I think that with the fresh vegetables in it, is light enough for our hot summer weather. Use the <b>onion</b> and <b>garlic</b> from this week's box as well. Or search through this collection of <a href="http://www.abelandcole.co.uk/recipes/chard" target="_blank"><span style="color: red;">chard recipes</span></a> from British organic veggie box distributor <span style="color: blue;"><a href="http://www.abelandcole.co.uk/" target="_blank"><span style="color: blue;">Abel and Cole</span></a>.</span> I especially like the looks of the Tomato and Chard Pie as a lunch meal this weekend at the cottage, of course I will be cheating and buying either a puff pastry package or premade pie crust for ease of use!<br />
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I lived with my dad's cousin in university, it was her mother who was the great aunt with the British background. My dad's cousin grew <b>zucchini</b> (and still does) every year, and every year, there were so many zucchinis. She would shred zucchini after zucchini and freeze it all. And mostly, she would make zucchini loaf, muffins, zucchini chocolate chip muffins or some variation therein. I think it's a great way to use up overabundant zucchini and went searching and found this recipe from a UK food network for <a href="http://uktv.co.uk/food/recipe/aid/513936" target="_blank"><span style="color: red;">Zucchini Cake</span></a>. I doubt that zucchini cake is at all specific to the UK but is more likely a creation by necessity to make use of the vast amounts of zucchini throughout the winter! I do joke a bit, because I no longer live in the same time zone or end of the country as my cousin, so I am not offered any extra bounty from the zucchini crop and I don't get so overwhelmed by zucchini in the summer. We get less zucchini throughout the summer than I was used to growing up so I think that I really enjoy it more. This time of year, consider slicing the <b>zucchini</b> into rounds, brushing with some olive and seasoning and grilling on the barbecue, or add some large chunks of <b>onion</b> and <b>broccoli</b> to a grill proof skillet or tray and roast all of them together.<br />
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Lastly, to stick with the British theme, I was thinking about making some small batch marmalade with the <b>oranges</b> (and shame - I have a lemon still in my fruit crisper - where is my post about using the lemon first?). I am a big fan of preserving - more so B.C. (before children) when the kitchen could be hijacked for 12 hours straight, and I have a beautiful book,
<span style="background-color: #ffffe5; text-align: left;"><span style="font-family: inherit;"><a href="http://www.chapters.indigo.ca/books/Complete-Book-Small-batch-Preserving-Ellie-Topp-Margaret-Howard/9781554072569-item.html" target="_blank"><span style="color: blue;">The Complete Book Of Small Batch Preserving</span></a><span style="font-family: inherit;">, that has recipes that are perfect for making just a few jars of something really good. I was just going to type up a good marmalade recipe out of there, but low and behold, I've lent it to someone - this has spawned a plea email to friends to find out where my cookbook is. In the meantime, I opened up my Bernardin Guide </span></span></span><span style="background-color: #ffffe5; text-align: left;">(basic resource for all things preserving) </span><span style="background-color: #ffffe5; text-align: left;"><span style="font-family: inherit;"><span style="font-family: inherit;">and found their recipes for the <a href="http://www.bernardin.ca/pages/recipe_page/51.php?pid=86" target="_blank"><span style="color: red;">Easiest Ever Marmalade </span></a> and <a href="http://www.bernardin.ca/pages/recipe_page/51.php?pid=90" target="_blank"><span style="color: red;">Orange Marmalade</span></a>. There is also this apparently no fail <a href="http://iowasue.blogspot.ca/2012/04/orange-marmalade.html" target="_blank"><span style="color: red;">Orange Marmalade</span></a> recipe from the Iowa Housewife website, and somehow I ended up at my new favorite foodie site - Food 52 (have I mentioned it before???) where they have a <a href="http://food52.com/blog/3297_valencia_orange_marmalade" target="_blank"><span style="color: red;">Valencia Orange Marmalade</span></a> that is made over 3 days which is typical of marmalade. I would half their recipe. </span></span></span><span style="background-color: white;">Looking at all this marmalade recipes made me think that marmalade or jam of any sort really, would go well on some scones - truly Bristish. Maybe sometime throughout the next couple of weeks while you are doing some Olympic sport viewing, sit yourself down for a nice cup of tea, a traditional </span><a href="http://www.robertsplace.ca/recipes/scones.htm" style="background-color: white;" target="_blank"><span style="color: red;">English scone</span></a><span style="background-color: white;">, with some clotted cream or butter, and some homemade marmalade. Cheers.</span><br />
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</div>Cherylhttp://www.blogger.com/profile/04312847050674507014noreply@blogger.com0tag:blogger.com,1999:blog-4054168790760398411.post-78394084408433414242012-07-05T23:11:00.002-07:002012-07-06T19:10:31.040-07:00Organic Harvest Box July 5, 2012<div class="separator" style="clear: both; text-align: center;">
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It's Thursday evening, I've travelled the Ontario countryside today for work, Brockville and then along the St. Lawrence to Gananoque, and up to Westport and then back to the city. Hence, no veggie box yet. I'm looking at the list of ingredients and can't wait to see everything tomorrow. All I can think is green, green, fresh, green veggies, the kale, the choi, lettuce, basil, more scapes, pears and the green onions. Most of our vegetables are getting eaten raw this time of year. And I'm not sure why I even considered any recipes for my peaches or nectarines last week - the kids gobbled them up by Sunday. I don't doubt that the same will happen this week. <br />
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Everything on the list this week (maybe cauliflower excluded) can be used in salad. And given our heat and the forecast for the coming days - anything that doesn't require cooking is a blessing. Add some grilled chicken, a can of tuna, or some chickpeas to your salad to make it a meal. My favorite dressings for salads are homemade. I have both a salad dressing making bottle (one of those home party companies that list their ingredients down the side for each different dressing) or my tried and true Tupperware Gravy Shaker. To either I add some olive oil to start (try a nut oil for different flavor), then some vinegar (balsamic, cider, red wine) or fresh squeezed lemon juice, or grapefruit juice, then some seasonings, fresh chopped herbs, maple syrup, garlic, mustard, poppy seeds, or finely chopped onion, a pinch of salt to bring all the flavors together and then shake it up and place in the fridge until you are ready to use it. You can put it in a jam jar with a sealer top and it should keep for a few days at least. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMH-tZPC6ZM-PKi1_R44ZEBFfEBJZ83iUU_8kv7JVtvA8HUNjattSRSEMEyI-V1yjqvZDSFS9Psjh2oDtuha2soZ_DBx6kY2-Ltcp1_ayi1mhTasYYGjZizZery_1TkOdZsPhEATlkMm4/s1600/IMGP7428.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMH-tZPC6ZM-PKi1_R44ZEBFfEBJZ83iUU_8kv7JVtvA8HUNjattSRSEMEyI-V1yjqvZDSFS9Psjh2oDtuha2soZ_DBx6kY2-Ltcp1_ayi1mhTasYYGjZizZery_1TkOdZsPhEATlkMm4/s320/IMGP7428.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My kale chips - they were a bit overdone</td></tr>
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<span style="background-color: white;">I started searching some recipes for </span><b style="background-color: white;">red kale</b><span style="background-color: white;"> specifically and came across so many things that sound delicious. Again, if I wrote this earlier in the week, I would know to order extras! I really love how kale turns out in a salad when you massage the dressing into it - like in this very simple </span><a href="http://victoriaroseclovis.com/chefs-recipes/russian-red-kale-raisin-and-toasted-almond-salad/" style="background-color: white;" target="_blank"><span style="color: red;">Red Kale, Raisin and Toasted Almond Salad</span></a><span style="background-color: white;"> and it's topped with Manchego cheese, one of my favorites. I also love the idea of using the kale chopped up in an </span><a href="http://www.kalynskitchen.com/2008/10/red-kale-and-cheese-omelette-for-two.html" style="background-color: white;" target="_blank"><span style="color: red;">omelette</span></a><span style="background-color: white;">, </span><a href="http://www.loveandoliveoil.com/2007/08/potato-and-kale-spanish-tortilla.html" style="background-color: white;" target="_blank"><span style="color: red;">frittata</span></a><span style="background-color: white;">, or </span><a href="http://www.kalynskitchen.com/2008/08/red-russian-kale-and-red-onion-savory.html" style="background-color: white;" target="_blank"><span style="color: red;">Red Kale and Red Onion Savory Breakfast Squares</span> </a><span style="background-color: white;">(you could try substituting the green onions from the box). The most interesting recipe I found for red kale this week is by far this Bacon Wrapped Red Kale recipe from the </span><a href="http://preservingthesoul.blogspot.ca/" style="background-color: white;" target="_blank"><span style="color: blue;">Preserving the Soul food blog</span></a><span style="background-color: white;">.</span></div>
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<span style="font-family: inherit;"><i><b>Bacon Wrapped Russian Red Kale</b></i></span><br />
<span style="font-family: inherit;"><i><b> </b><br /><span style="color: #222222; line-height: 18px;">1 Head of Kale - Halved or Quartered (depending on size)</span></i></span><br />
<i style="background-color: white; font-family: inherit;"><span style="color: #222222; line-height: 18px;">1-2 pieces of bacon (depending on your love for bacon)</span></i><br />
<i style="background-color: white; font-family: inherit;"><span style="color: #222222; line-height: 18px;">Handful of fresh thyme</span></i><br />
<i style="background-color: white; font-family: inherit;"><span style="color: #222222; line-height: 18px;">Oil Oil</span></i><br />
<span style="font-family: inherit;"><i><span style="color: #222222; line-height: 18px;">Balsamic Vinegar </span></i></span><i style="background-color: white; font-family: inherit;"><span style="color: #222222; line-height: 18px;"><br /></span></i><br />
<i style="background-color: white; font-family: inherit;"><span style="color: #222222; line-height: 18px;">Halve one Kale. In a mortar, mash up the oil and thyme, drizzle it on the leafs then wrap it in bacon. Drizzle the balsamic and put it in the oven at 375 for, approximately 25-30 minutes or so.</span></i><br />
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<span style="line-height: 18px;"><span style="color: #222222;">I don't feel very innovative with </span><b style="color: #222222;">pak choi</b><span style="color: #222222;"> - all I do is stir fry it. If it was winter I would undoubtedly put it into a Chinese noodle soup but not right now. There are so many different recipes for </span><b style="color: #222222;">pak choi</b><span style="color: #222222;"> or </span><b style="color: #222222;">bok choy</b><span style="color: #222222;"> that it's hard to choose just a few to post. You might be better off to just pick your favorite stir fry recipe and add your pak choi to that. This week you could also use small </span><b style="color: #222222;">cauliflower</b><span style="color: #222222;"> florets, </span><b style="color: #222222;">garlic scapes</b><span style="color: #222222;"> cut into 1-2" pieces, and the </span><b style="color: #222222;">green onions</b><span style="color: #222222;"> to fill out the stir fry. Add some chicken, pork, fish or tofu for some protein and then whip up an </span><a href="http://www.food.com/recipe/easy-stir-fry-sauce-83624" target="_blank"><span style="color: red;">Easy Stir Fry Sauce</span><span style="color: #222222;">.</span></a><span style="color: #222222;"> I've come across two different sites that have great tips and some easy straight forward stir fry sauces. First this </span><a href="http://allrecipes.com/howto/super-easy-stir-fry/" style="background-color: white;" target="_blank"><span style="color: blue;">Super Easy Stir Fry Guide</span></a><span style="color: #222222;"> from allrecipes.com walks through the steps of making stir fry and </span><a href="http://www.fortysomething.ca/2012/05/15_basic_stir_fry_sauce_recipes.php" target="_blank"><span style="color: blue;">this post</span></a><span style="color: #222222;"> on www.fortysomething.ca gives a great list of 15 easy sauces to put on a stir fry. However, if you want one recipe from start to finish try this </span><a href="http://www.taste.com.au/recipes/21142/honey+chicken+with+pak+choy" target="_blank"><span style="color: red;">Honey Chicken with Pak Choi</span></a><span style="color: #222222;">.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBuQ16jD3blmkNadwtTI0mi9pnZWHcGHHUW0sL-cyuxKR968ihiGFohM6o5wKD-zWccxlZzOIJ4GQ3pzOLugTj-M0GN8ra9_dW1DWzAsu9qpW3EjgslmnP0M9zgEV8OT3sDFQ-3XUg79Q/s1600/IMGP7423.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBuQ16jD3blmkNadwtTI0mi9pnZWHcGHHUW0sL-cyuxKR968ihiGFohM6o5wKD-zWccxlZzOIJ4GQ3pzOLugTj-M0GN8ra9_dW1DWzAsu9qpW3EjgslmnP0M9zgEV8OT3sDFQ-3XUg79Q/s320/IMGP7423.JPG" width="320" /></a></div>
<span style="background-color: white; color: #222222; line-height: 18px;">If your <b>cherry tomatoes</b> don't just get eaten as snacks they would go well in this </span><a href="http://www.italianfoodforever.com/2012/06/chickpea-cherry-tomato-salad/" style="background-color: white; line-height: 18px;" target="_blank"><span style="color: red;">Chickpea and Cherry Tomato Salad</span></a><span style="background-color: white; color: #222222; line-height: 18px;">. Or if you have the air conditioner running and don't mind doing a bit of cooking at the stove, Jamie Oliver's recipe for </span><a href="http://www.jamieoliver.com/recipes/pasta-recipes/simple-summer-spaghetti" style="background-color: white; line-height: 18px;" target="_blank"><span style="color: red;">Simple Summer Spaghetti</span></a><span style="background-color: white; color: #222222; line-height: 18px;"> is a great option for the <b>cherry tomatoes</b> and <b>basil</b>, you could substitute the <b>garlic scapes</b> for the garlic, and add some <b>green onion</b> as well.</span><br />
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<span style="line-height: 18px;"><span style="color: #222222;">We are off on holidays starting this weekend and heading to the cottage. That means that I might actually get to cook all these things that I research each week. And it also means that I don't have an internet connection and won't be able to post this coming week. Enjoy.</span></span></div>
Cherylhttp://www.blogger.com/profile/04312847050674507014noreply@blogger.com0tag:blogger.com,1999:blog-4054168790760398411.post-61223988889612794862012-06-28T22:48:00.002-07:002012-06-28T22:48:50.678-07:00Organic Harvest Box for June 28, 2012Do you know what an RFP is? Request for Proposal or what's been going through my head - Request for Pain. It is due on Tuesday after the long weekend and has caused me enough overtime in 1 week to ensure my summer holidays are covered! Hence the lateness of this post. Because of my schedule, I can't even get my box until Friday midday so I don't have any hot tips from Tasha to share with you. However, after painfully typing away at repetitive technical documents, I am just happy to sip the last of my decaf and write some ideas for this week's box. I want to share some ideas about kiwi, the results of my scapes recipes, and highlight a selection of "Canada Day" recipes. And how smart of Tasha to start a Local Only Box on the week leading up to Canada Day when our national pride is bubbling up. I love the idea of a Local Only Box because for me one of the biggest appeals of buying through Life Organics is the opportunity to get as much local produce as possible.<div>
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So here goes - should we start with <b>garlic scapes</b>? I hope that I'm not the only one who is still oddly excited about them. I brought both my scape pesto and the white bean scape dip into work last week, although both went over well, I do think people think I'm a bit odd for being so excited about them. The dip was really nice with crackers, chips, and the beans from last week's box. I made a whole batch of pesto (so easy in a food processor) and have frozen it in ice cube sizes for use on pasta soon. I haven't quite decided what I'm going to do with this week's scapes - hopefully get to that <a href="http://www.nytimes.com/recipes/12491/Seared-Pork-Cutlets-With-Green-Garlic-Salsa-Verde.html" target="_blank"><span style="color: red;">great Pork recipe</span></a> from the New York Times from 2 weeks ago. Maybe use up my pesto in this <a href="http://www.frontdoororganics.com/Recipes/Warm-Pasta" target="_blank"><span style="color: red;">Warm Pasta and Chick Pea Salad with Garlic Scapes</span></a> or for a great weekend entertaining recipe <a href="http://www.canadianliving.com/food/garlic_scapes_and_potato_salad.php" target="_blank"><span style="color: red;">Garlic Scape and Potato Salad</span></a>.</div>
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<b>Kiwis</b> are delicious when they are nice and ripe, and not too tart. They should be left to ripen at room temperature. If they are already ripe then they can be stored in the refrigerator. Kiwis have a very high amount of Vitamin C, more than the an orange of the same size. They also contain a lot of fibre and are great for the digestive system. You can eat the skin of a kiwi but just make sure to wash it to remove any dirt or dust, and rub some of the fuzz off prior to eating as well. I learned that the antioxidants in kiwis actually increase the riper the kiwi gets. We mostly eat our kiwis just cut up, but they would be equally delicious in a salad, fruit salad or with some yogurt. Or for something different, try these <a href="http://allrecipes.com/recipe/kiwifruit-muffins/" target="_blank"><span style="color: red;">Kiwifruit Muffins</span></a>. Try making a unique salad with this week's <b>romaine</b>, <b>spinach</b>, and <b>tomatoes</b>, tossed with some cut up kiwi and some <a href="http://www.kiwifruit.org/recipes/salads/honey-dressing.aspx" target="_blank"><span style="color: red;">Kiwi Dressing</span></a> from the California Kiwi Commission's <span style="color: blue;"><a href="http://www.kiwifruit.org/" target="_blank"><span style="color: blue;">website</span></a>. </span></div>
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<img src="http://www.canadianfamily.ca/wp-content/uploads/2012/06/moose-sandwich-canada-day.jpg" />
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We will be spending Canada Day weekend at the cottage with friends and plan to use the grill most of the weekend. We've picked up the beer and Caesar's but I may have to grab a bottle of some Canadian Whisky and try out this <a href="http://www.inspired.ca/en/Recipes/Recipe.aspx?ID=11761" target="_blank"><span style="color: red;">Peach and Whisky Cocktail</span></a> with the <b>peaches</b> from our box. You could also use the <b>peaches</b> and/or <b>nectarines</b> in this recipe for <span style="color: red;"><a href="http://www.inspired.ca/en/Recipes/Recipe.aspx?ID=12778" target="_blank"><span style="color: red;">Grilled Plums with Yogurt and Spiced Maple Syrup</span></a>. </span>And although we don't have a lot of red and white veggies in our box this week, you can certainly still have a lovely Canadian menu with some great recipes taken from <span style="color: blue;"><span style="color: blue;"><a href="http://freshjuice.ca/"><span style="color: blue;">freshjuice.ca</span></a>:</span></span></div>
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<li><span style="background-color: white; color: red;"><a href="http://www.freshjuice.ca/green-salad-with-toasted-mustard-seed-dressing/r/12579" target="_blank"><span style="color: red;">Green Salad with Toasted Mustard Seed Dressing</span></a> </span><span style="background-color: white;">- use the <b>romaine</b>, <b>spinach</b>, and even <b>scapes</b> in this salad that is inspired by the mustard and seed crops from the Prairies,</span></li>
<li><span style="background-color: white;"><a href="http://www.freshjuice.ca/wild-turkey-burgers/r/12359" target="_blank"><span style="color: red;">Wild Turkey Burgers</span></a> - I suppose you could try to catch your own in a local field or on the side of the road!! Serve these burgers topped with some <b>spinach</b> or <b>romaine</b>, sauteed <b>mushrooms</b>, and sliced <b>tomato</b> (or <b>garlic scape</b> pesto - just had to get that in there),</span></li>
<li><a href="http://www.freshjuice.ca/cool-wild-rice-and-mushrooms/r/12578" target="_blank"><span style="color: red;">Cool Wild Rice and Mushrooms</span></a> - use the <b>Criminis</b> in this dish that highlights the great wild rice that is harvested from our northern lakes and marshes.</li>
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I am fading quickly - one last recipe - a <a href="http://www.dairygoodness.ca/recipes/mushroom-stuffed-zucchini" target="_blank"><span style="color: red;">Mushroom Stuffed Zucchini</span></a> (with good Canadian cheddar). Have a great long weekend.</div>Cherylhttp://www.blogger.com/profile/04312847050674507014noreply@blogger.com0tag:blogger.com,1999:blog-4054168790760398411.post-11433465437817084942012-06-20T22:55:00.003-07:002012-06-22T18:33:23.007-07:00Organic Harvest Box for June 21, 2012<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJdaZZnWiHvVeWCmik27oFmpby5KNN-nf-RgWvZMFvWHZTrS2PoeeOJg39xYdqnGTdTuZNDlwDNzjpmwUKQyHGR3f1-iMRyaQxP-g6YliR2aNTwlRD5XY44Eb-qDI9C7TJH1LOtPsf-r4/s1600/IMGP7350.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJdaZZnWiHvVeWCmik27oFmpby5KNN-nf-RgWvZMFvWHZTrS2PoeeOJg39xYdqnGTdTuZNDlwDNzjpmwUKQyHGR3f1-iMRyaQxP-g6YliR2aNTwlRD5XY44Eb-qDI9C7TJH1LOtPsf-r4/s320/IMGP7350.JPG" width="320" /></a></td></tr>
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<span style="background-color: white;">It's really late tonight as I'm writing this, so I apologize in advance for any nonsensical musings about garlic scapes and kohlrabi. I'm trying my best to get the blog posted on Wednesday evenings and hopefully - coming soon to an email near you - to send the blog via email at the same time as your invoice based on the popular response from the survey. So in my effort to get this to you on Wednesday night, after getting through regular work and family commitments, the blog is getting my full attention as last item to get done very late in the evening.</span><br />
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<span style="background-color: white;">I am so excited to get </span><b style="background-color: white;">garlic scapes</b><span style="background-color: white;"> this week, maybe a little overly excited. I love scapes, I discovered them only last year and have been asking the last 3 weeks at the </span><a href="http://ottawafarmersmarket.ca/" style="background-color: white;" target="_blank"><span style="color: blue;">Ottawa Farmers Market</span></a><span style="background-color: white;">, "when will you have scapes?" And now we do, I bought a huge bag at the market and we are getting more in our veggie box this week. You may have even had some scapes in your green garlic last week - they are the long firm bean like stems that come out from the green leaves of the garlic. Scapes have a milder taste than garlic and are very versatile. They can be sauteed, steamed, chopped fine, stir fried, grilled, put in sauces or pureed into pesto. You could saute them with this week's </span><b style="background-color: white;">green beans</b><span style="background-color: white;">, or make a pasta with the scapes and </span><b style="background-color: white;">spinach</b><span style="background-color: white;">. I have so many plans for my scapes, but I'm most excited about making pesto from them. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Getting ready to make Scape Pesto</td></tr>
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<span style="background-color: white;">There are so many recipes out there for scape pesto that it really just depends on which ingredients you want more or less of. Here are a few different recipes:</span></div>
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<li><a href="http://www.mykawartha.com/blog/post/1034157--garlic-scape-pesto" style="background-color: white;" target="_blank"><span style="color: red;">Scape Pesto 2 Ways </span></a></li>
<li><span style="background-color: white;"><a href="http://www.seriouseats.com/recipes/2010/06/the-crisper-whisperer-what-to-do-with-garlic-scapes-recipe.html" target="_blank"><span style="color: red;">Scape Pesto</span></a> - from <a href="http://www.seriouseats.com/"><span style="color: blue;">www.seriouseats.com</span></a></span></li>
<li><span style="background-color: white;"><a href="http://eatfordinner.blogspot.ca/2010/09/scape-pesto.html" target="_blank"><span style="color: red;">Scape Pesto</span></a> - from a local blogger</span></li>
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<tr><td class="tr-caption" style="text-align: center;">My Scape Pesto</td></tr>
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<span style="background-color: white;">I came across a recipe for </span><a href="http://www.nytimes.com/2008/06/18/dining/185arex.html?_r=2&ref=dining" style="background-color: white;" target="_blank"><span style="color: red;">Double Garlic Soup</span></a><span style="background-color: white;"> that could make use of last week's </span><b style="background-color: white;">green garlic</b><span style="background-color: white;"> (if you have any left) and this week's scapes, and also this dip recipe from 2 Sisters Garlic in Indiana.</span></div>
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<span style="font-family: inherit;"><b>White Bean and Garlic Scape Dip</b><b> </b></span></div>
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<span style="font-family: inherit;"><i>1/3 cup sliced garlic scapes (3 to 4)</i></span></div>
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<span style="font-family: inherit;"><i>1 tablespoon freshly squeezed lemon juice, more to taste</i></span></div>
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<span style="font-family: inherit;"><i>1/2 teaspoon coarse sea salt, more to taste</i></span></div>
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<span style="font-family: inherit;"><i>Ground black pepper to taste</i></span></div>
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<span style="font-family: inherit;"><i>1 can (15 ounces) cannellini beans, rinsed and drained</i></span></div>
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<span style="font-family: inherit;"><i>1/4 cup extra virgin olive oil, more for drizzling.</i></span></div>
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<span style="font-family: inherit;"><i>In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée. </i><i>With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired. </i><i style="line-height: 16px;">Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt. Serve with bread, tortilla chips, etc.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimYSyW5GFRzFeTR7uqHHfkEBY7DXp0cFQEqmVxng0AWeAXDwYzHHji4d1WrtquHKeXeNA8e2Kllj-M-UTvrXbsIIwnxniS4CxMKaXhvjvR2faIfm2IZcg6b3z-BwjW-mydowARdHhyphenhyphenagQ/s1600/IMGP7315.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimYSyW5GFRzFeTR7uqHHfkEBY7DXp0cFQEqmVxng0AWeAXDwYzHHji4d1WrtquHKeXeNA8e2Kllj-M-UTvrXbsIIwnxniS4CxMKaXhvjvR2faIfm2IZcg6b3z-BwjW-mydowARdHhyphenhyphenagQ/s200/IMGP7315.JPG" width="200" /></a></div>
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It may be sounding like it, but this is not late night craziness. I am also excited to get <b>kohlrabi</b> this week. Not quite as excited as I am about the scapes, but a little oddly excited about kohlrabi. I had it for the first time at some point last year in our veggie box and my girls ate it all up - just sliced - they thought it was apple. It was delicious. At some point this spring, my mother told me that my grandmother used to grow kohlrabi all the time in her garden because it grew so easily, and so my daughter and I planted some this spring in front of our tomatoes. I only have 4 plants, and the bunnies have eaten the leaves off three of them, so they are a bit sad looking but the bulbs are growing and should be ready soon. </div>
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I read a few different things about kohlrabi and my favorite description is "little sputnik like vegetables." The bulbs should trimmed of leaves and then stored in a plastic bag in the refrigerator. The small ones can be eaten as is with the skin, larger ones need the tough skin peeled off. Most of what I read recommends eating kohlrabi raw and I completely agree. Have it chopped as a snack, cubed, or shredded into a salad such as <a href="http://kitchen-parade-veggieventure.blogspot.ca/2008/02/kohlrabi-apple-slaw-with-creamy.html"><span style="color: red;">Kohlrabi Apple Slaw with Creamy Dressing</span></a>. If the leaves are still on the "sputnik" then they can be sliced into a salad, that is if the bunnies haven't eaten all of them off the plants (not that I'm bitter or anything). Kohlrabi is also good cooked, slice or dice it and wrap in tinfoil to grill on the BBQ or cook it according to this recipe for <a href="http://www.simplyrecipes.com/recipes/kohlrabi_ham_bake/"><span style="color: red;">Kohlrabi Ham Bake</span></a>.<br />
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Okay, now I am into late night craziness as evidenced by the photo, so just one last thing for this week's box. My favorite mom website is SavvyMom.ca. The most recent installment of One Ingredient, Four Ways, on their <a href="http://www.savvymom.ca/index.php/eatsavvy" target="_blank"><span style="color: blue;">EatSavvy</span></a> section is about <b>cucumbers</b>, which for me is perfect timing. Number one - we have cucumbers in the box this week, and number two - we are entertaining at the cottage this weekend (where the kids will outnumber the adults, hence sliders instead of burgers) so I can try the <a href="http://www.savvymom.ca/index.php/eatsavvy/meals/lamb-sliders-with-cucumber-and-feta-sauce" target="_blank"><span style="color: red;">Lamb Sliders with Cucumber and Feta Sauce</span></a>. The other cucumber recipes from EatSavvy are <a href="http://www.savvymom.ca/index.php/eatsavvy/meals/homemade-tzatziki" target="_blank"><span style="color: red;">Homemade Tzaziki</span></a>, <a href="http://www.savvymom.ca/index.php/eatsavvy/meals/roasted-salmon-with-fresh-cucumber-salsa" target="_blank"><span style="color: red;">Roasted Salmon with Fresh Cucumber Salsa</span></a>, and <a href="http://www.savvymom.ca/index.php/eatsavvy/meals/chilled-cucumber-soup" target="_blank"><span style="color: red;">Chilled Cucumber Soup</span></a>.</div>
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Under the wire, blog finished and posted on Wednesday evening, a first for me, like growing kohlrabi and making scape pesto.</div>
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POST NOTE - Friday, June 22, 2012 - just got my box and Tasha wanted everyone to know - try to eat your green beans soon, ASAP if you can.</div>
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</div>Cherylhttp://www.blogger.com/profile/04312847050674507014noreply@blogger.com0tag:blogger.com,1999:blog-4054168790760398411.post-52445516812210670602012-06-14T20:24:00.000-07:002012-06-16T06:32:41.353-07:00Organic Harvest Box for June 14, 2012<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWtF_gzVa0gxKXkvooUvsFVw3h4-bNjVTXrl_zVm2q0thwNVovl84Toq9C9aYRTp1x4tXsCFwMm0a4Pe1ff9tU6SL-sNNLrZxTiWv6BOCnU6GKxbZGK9ydxks_LL0w7YeaQUl5Das9MpE/s1600/IMGP7230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWtF_gzVa0gxKXkvooUvsFVw3h4-bNjVTXrl_zVm2q0thwNVovl84Toq9C9aYRTp1x4tXsCFwMm0a4Pe1ff9tU6SL-sNNLrZxTiWv6BOCnU6GKxbZGK9ydxks_LL0w7YeaQUl5Das9MpE/s320/IMGP7230.JPG" width="320" /></a></div>
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A potted basil plant? What if it doesn't grow, how guilty will I feel? It's the same sentiment I had when my mother-in-law told me that she had a hibiscus tree for me when we first got married, what if I kill it? <i>"Maybe you should keep it for now until we get a bigger place."</i> That was 15 years ago, I still don't own any indoor plants. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXJI-rD9RmUvX-anf2kRSXcmQZH47apKLv8Z7y31SRB7qEfjJ-ngdLpF4sU4VxsIGlrLTpykKyBPFgmNt3L3o8iFpsL6PkkhkJoaDe_XejJmeZMMeoJfrFONXym5SxKRwvUbufr3Vnc3c/s1600/IMGP7043.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXJI-rD9RmUvX-anf2kRSXcmQZH47apKLv8Z7y31SRB7qEfjJ-ngdLpF4sU4VxsIGlrLTpykKyBPFgmNt3L3o8iFpsL6PkkhkJoaDe_XejJmeZMMeoJfrFONXym5SxKRwvUbufr3Vnc3c/s320/IMGP7043.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some basil at Belle Terre</td></tr>
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I am pretty decent at keeping a vegetable garden but in the last few years, I haven't had any luck with basil. It could be the constant sun in the backyard, or the plant boxes that didn't retain any moisture, and most recently the children that like to water everything all of the time, over and over and over. This year, I have my herbs in a new pot, and not surprisingly the mint has taken over almost the whole pot. Luckily, my oldest daughter is keen to chew on anything that comes out of our garden so every time we go outside, she can have a sprig of mint. I will try to grow the <b>3" potted basil</b> in that big herb pot. I did a bit of reading to make sure I am doing the right things with my basil, and what I did learn is that basil does need sunny conditions (up to 8 hours per day) with soil that has good moisture retention. It is important to regularly (weekly) pick the basil leaves to encourage further growth, and apparently by pinching the centers, it will promote bushiness. Fresh basil is so great to have all year if you can. My favorite use for fresh basil is a simple <span style="color: red;"><a href="http://theseasonalgourmet.ca/2008/08/19/caprese-salad/" target="_blank"><span style="color: red;">Caprese Salad</span></a> </span>which you could do this week with the new basil plant (your first trimming) and the <b>hot house tomatoes</b>. Pick up a really good piece of buffalo mozzarella or fresh mozzarella, your favorite olive oil and I opt for some balsamic vinegar as well. Part of the fun of making Caprese salad is deciding how to present it. Later in the summer when I have cherry tomatoes, I slice them in half and then toss them with squarish chunks of mozzarella or torn pieces of the cheese. With the tomatoes that are coming in this week's box, a more interesting presentation would be to slice the tomatoes into 1/2" slices and mozzarella into 1/4" slices. Overlap the tomatoes and mozzarella in a round on a plate or my absolute favorite (taken from a great meal we had at Casa Bella in Gananoque years ago) is to alternate stacking them about 2" high. Sprinkle the basil leaves over the salad. Drizzle the olive oil over, sprinkle with a bit of balsamic if you choose and a really good salt (I love fleur de sel for this) and a bit of pepper. <br />
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I am making a new lamb dish this weekend for friends from the Early Summer edition of LCBO's Food and Drink magazine - it is Slow-Roasted Breast of Lamb with Potatoes and it calls for <b>Yukon Gold potatoes</b> - how apt that we are getting some in our box. This dish is a bit fancy, but you could also use your potatoes for roasting in the oven or on the BBQ, or sliced with some onions, the <b>green garlic</b>, and some butter wrapped in tin foil and placed on the BBQ. Here however is the LCBO recipe - I'm sure in a few months it will be available <a href="http://www.lcbo.com/"><span style="color: blue;">www.lcbo.com</span></a>, but not just yet.<br />
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<i>4lbs lamb breast on the bone (about 2 breasts), trimmed</i><br />
<i>Salt and freshly ground pepper</i><br />
<i>1 1/2lbs large Yukon Gold potatoes, peeled and cut in thirds</i><br />
<i>1/2 c. 2 inch rosemary sprigs</i><br />
<i>1 whole head garlic, separated into cloves</i><br />
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<i>1/2 c. red wine</i><br />
<i>2 tbsp. port</i><br />
<i>2 c. beef or chicken stock</i><br />
<i>1 tsp. tomato paste</i><br />
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<i>Preheat oven to 275F. Cut away any excess fat from the top of the breasts. Sear, fat side down in a large skillet over high heat for 3 min. or until browned. Turn over and repeat for bone side. Season lamb with salt and pepper and place, fat side up, in a roasting pan. Add potatoes to skillet and toss in lamb fat to coat. Season with salt and add to roasting. Sprinkle over rosemary sprigs and garlic cloves and cover pan tightly with lid and/or foil. Place in oven and roast for 3 to 3 1/2 hrs or until the meat is fork tender and much of the fat has melted. Uncover, raise heat to 400F and roast for 20-30 minutes longer until potatoes are golden and meat is browned. Remove lamb and potatoes from roasting pan to a carving board. Let rest for 10 minutes while you make the sauce.</i><br />
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<i>Discard all fat from roasting pan but keep any juices. Discard rosemary. Slip garlic out of skins and discard any burnt ones. Mash the remaining garlic. Add red wine and port and place over high heat scraping the base of the pan to incorporate all the browned bits as well as the garlic. Reduce by half then add stock and tomato pasted. Continue to boil until sauce coats the back of a spoon. Divide the breasts into ribs and serve with potatoes and sauce.</i><br />
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I got a sneak peek at the <b>green garlic</b> when I was picking up last week's box from Tasha, it looked so good and I can't wait to use mine. <a href="http://www.wisegeek.com/what-is-green-garlic.htm" target="_blank"><span style="color: blue;">Green garlic</span></a> is regular garlic that is picked before the bulbs start to form. It can be called spring garlic or baby garlic. Farmers sometimes offer it up when they are thinning their crops and lately as it becomes more popular, some are growing it as a crop. It has a milder flavor than garlic but still stronger than a green onion or chive. To use green garlic, slice off the root and remove any tough green leaves. It can be used in very much the same way as green onions, baby leeks, regular garlic or chives. I plan to use some of the green garlic in the sauce for a big batch of pasta that I am making for the kids (who are not getting served the breast of lamb). I also came across this article from the New York Times, <a href="http://www.nytimes.com/2012/06/06/dining/green-garlic-grassy-and-sweet-is-in-season.html" target="_blank"><span style="color: blue;">Grassy, Sweet and in Season</span></a> when gathering info on green garlic, and I am definitely going to try their <a href="http://www.nytimes.com/recipes/12491/Seared-Pork-Cutlets-With-Green-Garlic-Salsa-Verde.html" target="_blank"><span style="color: red;">Seared Pork Cutlets with Green Garlic Salsa Verde</span></a> - with my overabundant mint, my own chives and fresh lemon juice from the <b>lemon</b> in the veggie order.<br />
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In wanting to give a few more ideas to use some of the vegetables in this weeks box, I thought that <b>broccoli</b> and <b>lemon</b> or <b>green beans</b> and <b>lemon</b> would make a great combination. Apparently, I'm not the only one who thinks this - I came across so many recipes for both. I think the appeal is in the contrast of yellow zest against some fresh dark green vegetables and also the fresh taste of lemon paired with some crisp greens. I really had to narrow down the list of recipes so I'm recommending to use the broccoli and lemon with chicken in any one of these recipes: <a href="http://food.chatelaine.com/recipes/view/lemon_chicken_and_broccoli" target="_blank"><span style="color: red;">Lemon Chicken and Broccoli</span></a>, <a href="http://www.marthastewart.com/340870/chicken-broccoli-and-lemon-stir-fry" target="_blank"><span style="color: red;">Chicken, Broccoli and Lemon Stir Fry</span></a>, or <a href="http://family.go.com/food/recipe-779170-lemony-broccoli-pasta-with-chicken-t/" target="_blank"><span style="color: red;">Lemony Broccoli Pasta with Chicken</span></a>. Or use the lemon with the green beans in <a href="http://www.foodnetwork.com/recipes/neelys/green-beans-with-lemon-and-garlic-recipe/index.html" target="_blank"><span style="color: red;">Green Beans with Lemon and Garlic</span></a>, <a href="http://www.marthastewart.com/314613/lemon-green-beans" target="_blank"><span style="color: red;">Lemon Green Beans</span></a>, or <a href="http://www.marthastewart.com/343979/green-beans-with-lemon-butter" target="_blank"><span style="color: red;">Green Beans with Lemon Butter</span></a>. All are pretty straightforward easy recipes and most can use the <b>green garlic</b> as well. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOynDDuwz-gzm5K1aPyIM56-UWxeFfWZucnroYnxZ2vKWPO2Sz8a47R2izLczGa9znwEweyfKJIN0f7OxcMZKXh-FFTArzk8tHhqr5J65kVkYgGirqEshtpL-VVwc1B7vmtXB15GM76No/s1600/IMGP7225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOynDDuwz-gzm5K1aPyIM56-UWxeFfWZucnroYnxZ2vKWPO2Sz8a47R2izLczGa9znwEweyfKJIN0f7OxcMZKXh-FFTArzk8tHhqr5J65kVkYgGirqEshtpL-VVwc1B7vmtXB15GM76No/s320/IMGP7225.JPG" width="320" /></a></div>
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Good luck with the basil plant, hopefully it will continue to prosper throughout the summer so it can be used over and over in a variety of recipes and doesn't get sunburned, over watered or picked by little hands too soon.Cherylhttp://www.blogger.com/profile/04312847050674507014noreply@blogger.com0tag:blogger.com,1999:blog-4054168790760398411.post-90807000221411835782012-06-07T22:13:00.001-07:002012-06-08T21:38:44.930-07:00Organic Harvest Box for June 7, 2012<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiqmfc6JFWlJdIISovImf3x3iQEk9rN4voWudloJcupPQtKDQcHZKuItzH_rGnIEmHohF_elpJbxWeKYeLJguO-vWfGd0LRhaRMAmTnjDyKk0mNk9JrO-hQb3dV6JLdaCjS9Neh67Dd4Y/s1600/IMGP7135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiqmfc6JFWlJdIISovImf3x3iQEk9rN4voWudloJcupPQtKDQcHZKuItzH_rGnIEmHohF_elpJbxWeKYeLJguO-vWfGd0LRhaRMAmTnjDyKk0mNk9JrO-hQb3dV6JLdaCjS9Neh67Dd4Y/s320/IMGP7135.JPG" width="320" /></a></div>
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When I picked up my box today, Tasha gave me the heads up that the spinach needs to be eaten first if you can. It's also important to cut the tops off the radishes, which I did right after this photo. And, I cut the tops off my carrots right before I took this picture (it makes them easier to fit in the frame) and then proceeded to leave them on the counter and didn't find them until I was mostly through putting everything away, hence no carrots in the photo.. <br />
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Thank you very much if you took the time to complete the Survey Monkey. Those of you who read the blog are in the minority, some people even emailed Tasha to say that they didn't know that the blog existed. But the feedback about the blog itself seemed very positive. I'm going to keep writing it for now, until Tasha tells me otherwise, and maybe can arrange for it to be emailed out as that seemed to be the preference. I'm a bit of recipe junkie so I still love researching everything and sharing all my thoughts.<br />
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I wanted to update you with my uncle's <b>eggplant</b> recipe (that I couldn't quite remember last week) because it is so good. I did have to call him again just to get it right. Here goes: slice the eggplant into 1/4" slices, brush it with olive oil, grill it but not too long as it will get mushy. After it's grilled, let it cool, and then slice it into thin strips. Mix up some olive oil, balsamic vinegar, chopped garlic, a bit of white wine and pepper. Marinate the eggplant at least overnight, and it will keep for a few days. Serve it on crackers or sliced baguette. It would be good also as a salad topper or on a grilled sandwich. </div>
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This week's list just screams salads. With all the lovely fruit, the <b>avocado</b>, (which is a fruit as well technically) the <b>butter lettuce</b> and the <b>spinach</b>, I picture fancy salads. I couldn't resist "googling" the combination of <b>spinach</b>, <b>grapefruit</b>, and <b>avocado</b> and came across a couple of great recipes, the two I would recommend are <a href="http://www.skinnytaste.com/2012/03/spinach-and-quinoa-salad-with.html" target="_blank"><span style="color: red;">Spinach and Quinoa Salad with Grapefruit and Avocado</span></a> (I'm a little addicted to quinoa since I bought the 1kg bag of it from Costco) and <a href="http://blog.terra-organics.com/2012/04/grapefruit-avocado-and-spinach-salad-with-honey-dijon-vinaigrette/" target="_blank"><span style="color: red;">Grapefruit, Avocado and Spinach Salad with Honey Dijon Vinaigrette</span></a> - use the juice from an orange instead of the grapefruit to make the dressing. And you could interchange spinach or the lettuce from this week's box in either recipe. This recipe from <a href="http://www.skinnytaste.com/"><span style="color: blue;">www.skinnytaste.com</span></a> for <a href="http://www.skinnytaste.com/2010/03/avocado-salad-with-citrus-vinaigrette.html" target="_blank"><span style="color: red;">Avocado Salad with Citrus Vinaigrette</span></a> also caught my eye to make use of the <b>cucumbers</b>, <b>avocado</b>, <b>orange</b> and <b>lettuce</b>. Darn, wish I would've ordered extra avocados and extra grapefruit. Hindsight is 20/20 right, or maybe I really need to be trying to write the blog on Monday nights when we get the first list so I can adjust my order on Tuesday!</div>
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I can't really remember when I started using more <b>cremini mushrooms</b>, they sort of feel like something new to me as I don't remember them being around when I was growing up but I also feel like I've been using them as long as I have been cooking for myself. We tend to buy them over white mushrooms as they are a bit "meatier" and hold up better in cooking, however if I am using them raw, I do make sure to slice them pretty thin. So as I was thinking about how I use creminis, I decided that I don't really know anything about them, or the nutritional importance of mushrooms in general. For us, they are just necessary for a variety of things: pizza, stroganoff, mushroom barley soup - see below, and sauteed with onions for my husband any chance he gets, and I've never really thought about them too much. So I did a bit of reading and was happy to find a lot of good information that supports what I already thought or do when it comes to mushrooms:</div>
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<li><span style="font-family: Arial, Helvetica, sans-serif;">Button mushrooms, creminis and portobellos are all the same type of mushroom but just differ based on their age. Button mushrooms being the youngest and softest in texture, creminis are a little older with a darker flesh and a meatier consistency, and portobellos are the most aged with the darkest color and a full thick cap.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Creminis have a bit of a fuller taste and do stand up better in cooking because of their meatier texture,</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">"Mushrooms need a shower, not a bath" as stated in <a href="http://www.thekitchn.com/hey-you-can-wash-mushrooms-54939" target="_blank"><span style="color: blue;">this story</span></a> from <a href="http://www.thekitchn.com/" target="_blank"><span style="color: blue;">The Kitchn</span></a>. I love this quote because it confirms what I've been doing for years. I got tired of wiping mushrooms with a damp paper towel, went through too many paper towels which was a waste in my mind, and I started just running the mushrooms under a little water and wiping them with my hand. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Mushrooms can help the immune system, help protect against cardiovascular disease, have a significant source of conjugated linolenic acid (CLA) which can help with certain forms of breast cancer, and can potentially contain vitamin B12 depending on the type of mushroom (taken from <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=97" target="_blank"><span style="color: blue;">www.whfoods.com</span></a>),</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Mushrooms are best stored as soon as possible in the refrigerator or else they tend to lose their phytonutrients if left out in temperatures that are too warm.</span></li>
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My husband and I have a joke between us that if we get divorced, I get the cottage and he gets the Mushroom Barley Soup Recipe - it is a big favorite (taken from the Joy of Cooking):</div>
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<i>3 1/2 tbsp. olive oil</i></div>
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<i>1 tbsp. unsalted butter</i></div>
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<i>1 1/2 pounds mushrooms, sliced and tough stems removed</i></div>
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<i>1/2 c. chopped shallots</i></div>
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<i>3 tbsp. dry sherry or Madeira (or just red wine)</i></div>
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<i>1 tbsp. chopped fresh thyme or 1 tsp. dried thyme</i></div>
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<i>4 1/2 c. Beef Stock or Beef Broth</i></div>
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<i>3/4 c. pearl barley</i></div>
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<i>1/2 - 1 tsp. salt</i></div>
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<i>1/2 tsp. black pepper</i></div>
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<i>Heat the oil and butter in a soup pot over high heat. Add the mushrooms and shallots, cook, stirring often until the mushrooms are wilted, about 5 min. Add the sherry and thyme, and reduce the heat to low and cook, stirring and scraping off the bottom of the pot for about 5 more minutes. Stir in the remaining ingredients and bring to a boil. Reduce the heat, cover and simmer until the barley is tender, about 1 hour. Serve garnished with chopped parsley or whole thyme leaves.</i></div>
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I am looking forward to more<b> radishes</b> in this week's box. Like the carrots in the box, remember to trim off the greenery and store them in a perforated plastic bag in the fridge. If your radishes get soft or mushy, you can try refreshing them in a bowl of ice water. Radishes are a really great source of Vitamin C and can help combat urinary and kidney problems. And although they taste spicy, they can actually help to freshen your breath. My daughter and I tend to gobble up the radishes raw or sliced on salads and they don't last that long in our house. Last time we got radishes I suggested a dish for sauteed radishes that was really good, but I found lost the spicy flavor of the radish, which is my favorite part. A different way to cook the radishes that may retain a bit more of the flavor might be <a href="http://www.cbc.ca/stevenandchris/2012/03/roasted-radishes-olive-vinaigrette.html" target="_blank"><span style="color: red;">Roasted Radishes with Olive Vinaigrette</span></a>. And of course, since I am a bit stuck on salads this week, <a href="http://www.freshjuice.ca/eat-well/watermelon-radish-and-cucumber-salad/r/11761" target="_blank"><span style="color: red;">Watermelon, Cucumber and Radish Salad</span></a> or <a href="http://www.freshjuice.ca/farmer-s-salad/r/13173" target="_blank"><span style="color: red;">Farmer's Salad</span></a> which reminds me a lot of my grandmother's old creamy cucumber salad.</div>
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If you read this on Friday, sorry, no photo yet, as I don't have my box. And the fact that you are reading and hopefully enjoying the blog does inspire me to continue to write it. Enjoy.</div>Cherylhttp://www.blogger.com/profile/04312847050674507014noreply@blogger.com0tag:blogger.com,1999:blog-4054168790760398411.post-53499798337570542582012-05-31T21:19:00.002-07:002012-06-04T05:58:16.299-07:00Organic Harvest Box for May 31, 2012<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix4D5xYIGI5hlweDvGIOau6lhCdCLbt3Jn_jRxhwHyZHtqLzFMqCkxPF9aZTz-_u9ciWEUC1pwdRLztwK7nXzzE9RUuSu7QtJBdoFIIAcfKnDUrVjH8fq_lKCCvoJIAM_4nLE4X7itrwc/s1600/IMGP7127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix4D5xYIGI5hlweDvGIOau6lhCdCLbt3Jn_jRxhwHyZHtqLzFMqCkxPF9aZTz-_u9ciWEUC1pwdRLztwK7nXzzE9RUuSu7QtJBdoFIIAcfKnDUrVjH8fq_lKCCvoJIAM_4nLE4X7itrwc/s320/IMGP7127.JPG" width="320" /></a></div>
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It just might be a soup weekend again, given that I have to close the windows in the house as it is getting too cold!! I picked up my box today and the small coloured peppers are just about gone as they were my lunch when I was late for an appointment this afternoon. Then I could barely keep them on the table to get the photo before little fingers were grabbing at them and just eating them raw. I really shouldn't say too much because about a dozen blueberries snuck their way into my mouth pre-photo shoot as well. I took the tomatoes out of their packaging in order to set up the photo and if the other ones are like mine, it would be best not to keep them in the packaging too long as they are ready to eat. <br />
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I am excited about the <b>eggplant </b>this week. I didn't write about the eggplant last time as it was a late substitution so all week I've been thinking about it and what to write about. There is this recipe that my uncle made when we were visiting him in Edmonton last year. I tried messaging him and voice mailing him and he still hasn't gotten back to me - so I am going to do my best to wing it with the recipe because it is delicious. Some quick tips first:</div>
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<ul>
<li>To store the eggplant,wrap it in a paper towel or the paper it came in, </li>
<li>Place it in a plastic bag with holes and/or in the veggie crisper, </li>
<li>Eggplant shouldn't be left for more than about 4 days in the refrigerator as then it starts to get bitter,</li>
<li>Try to use the eggplant as soon as possible for best flavor and results. </li>
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My uncle would slice the eggplant, brush it with some olive oil and then grill it until soft. He then cut it into strips and marinated it in . . .this is where I get stuck - I'm sure it was olive oil, garlic, some salt, and . . .whatever else was in there made it absolutely delicious served on crackers or sliced baguette or your favorite crispy bread. (I'm sure he'll call me back sometime and I'll be able to fill you in.) This Calabrian recipe for <span style="color: red;"><a href="http://www.calabriafromscratch.com/?p=3069"><span style="color: red;">Melanzane Arrostite (Marinated Eggplant with Olive Oil, Garlic and Mint)</span></a> </span>looks delicious and very similar to my uncle's eggplant. I also came across this recipe for <a href="http://www.kalynskitchen.com/2007/08/spicy-grilled-eggplant-recipe-with-red.html"><span style="color: red;">Spicy Grilled Eggplant</span></a> that I think would be very tasty and the slices could be used on a sandwich for a meal. The eggplant could be roasted with the <b>coloured peppers</b> (stove or grill) with some olive oil, chopped and then added to some chopped <b>tomatoes</b> and fresh herbs to make a <a href="http://www.foodandwine.com/recipes/eggplant-bruschetta-with-tomato-and-basil"><span style="color: red;">bruschetta</span></a>.</div>
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The <b>baby bok choy</b> looks fantastic, so fresh and full, but make sure to give them a good wash when you are ready to use them. Bok choy is a member of the cabbage family and apparently has some of the highest anti-oxidant levels compared to other veggies in the cabbage family. It is also a great source of Vitamins A and C, fibre, folic acid, and calcium. It can be stored in the veggie crisper for up to a week. Chinese cabbage of any variety usually ends up in a stir fry at our house, and it's easy to use but a bit time consuming to do it right. The stems take a bit longer to cook than the leaves so I often end up taking a little extra time when slicing the bok choy in order to put the stems in to cook before the leaves. You might have to go get some shitake mushrooms, as the most appealing recipes that I found for baby bok choy included shitakes. And coincidentally, all my favorite recipes for bok choy are from LCBO's Food and Drink (my vast collection sits in the bookcase next to me as I type each week). Four different ideas for bok choy:</div>
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<ul>
<li><a href="http://lcbo.com/lcbo-ear/RecipeController?language=EN&recipeType=1&action=recipe&recipeID=2382"><span style="color: red;">Cold Noodle Salad</span></a></li>
<li><a href="http://lcbo.com/lcbo-ear/RecipeController?language=EN&recipeType=1&action=recipe&recipeID=2033"><span style="color: red;">House Noodles with Chicken</span></a> - use the <b>peppers</b> as well in this one</li>
<li><span style="color: red;"><a href="http://lcbo.com/lcbo-ear/RecipeController?language=EN&recipeType=1&action=recipe&recipeID=2122"><span style="color: red;">Steamed Chicken Breasts with Aspargus, Baby Bok Choy and Shitake Mushrooms</span> </a></span></li>
<li><a href="http://lcbo.com/lcbo-ear/RecipeController?language=EN&recipeType=1&action=recipe&recipeID=3080"><span style="color: red;">Bok Choy Stir Fry</span></a> - for an easy side dish</li>
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I do get a bit wordy doing this but I have so many yummy food ideas all the time for all these veggies. I don't ever get to cooking all of them, but I daydream about all of the fantastic recipes that I would have endless to make - and they would all turn out delicious of course. Bear with me for two more things. Number 1 - <b>cauliflower</b> - my absolute favorite way to eat it is to toss the florets with a bit of olive oil, salt and pepper, roast it in the oven at 400F for 20 min or so. While it is cooking, mix up some cream or preferably creme fraiche, a bit of dijon mustard, and a small squeeze of lemon juice. When the cauliflower is done cooking, toss it with the sauce. </div>
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Number 2 and last thing for this week - <b>field cucumbers</b> - I know I had one witty post about uses for cucumber, but I have to admit, they are lunch box fare in general for us. Cukes are so good just sliced up on their own, or with just a dash of salt to curb that craving for a salty snack that it's hard to make a point of "cooking" with them. I do have one recipe that I use regularly that makes great use of the cucumbers - <a href="http://www.realsimple.com/food-recipes/browse-all-recipes/gingery-pork-and-cucumber-pitas-recipe-00000000020845/index.html"><span style="color: red;">Gingery Pork and Cucumber Pitas</span></a>. My mom found it in Real Simple magazine and every time I make it, my husband and I say to ourselves, "why don't we make this more often?" It's so easy, and so good and now I feel like I've given you a real recipe for cucumbers.</div>
</div>Cherylhttp://www.blogger.com/profile/04312847050674507014noreply@blogger.com0tag:blogger.com,1999:blog-4054168790760398411.post-59144774172209868582012-05-24T21:04:00.002-07:002012-05-24T21:17:10.428-07:00Organic Harvest Box for May 24, 2012<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwvfyzl-rUPS7qGcBUQW2q-kq6jqAPD5KkMRSHZ_pCNTvZ5U4QpN0gofV_GU0ZO1OM6N7es9CZSOGTfrvv8cFzoldjwAdo-pHye4MHZLNyyJjM76kp_LxuGexwBPFTHVNPfZORYm6Q8no/s1600/IMGP7115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwvfyzl-rUPS7qGcBUQW2q-kq6jqAPD5KkMRSHZ_pCNTvZ5U4QpN0gofV_GU0ZO1OM6N7es9CZSOGTfrvv8cFzoldjwAdo-pHye4MHZLNyyJjM76kp_LxuGexwBPFTHVNPfZORYm6Q8no/s320/IMGP7115.JPG" width="320" /></a></div>
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So we did get eaten alive by blackflies on the weekend, but we did enjoy our Japanese Coleslaw, a fantastic Quinoa salad, a tasty cantaloupe and the asparagus grilled on the BBQ was fantastic.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ZFWCUGJCNn8fCCA4uO1q2cOzfAaV1ZLVcukZyp3QfZX2TuQDvT4ZBXIv950wixWNQbAc3gXB2WluUzIKEvkXh96x5rvtFREH7rhSiRY-L0pCEJhkftXvy2Bvm3J2ncuyjIHoQp5AOrI/s1600/IMGP6945.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ZFWCUGJCNn8fCCA4uO1q2cOzfAaV1ZLVcukZyp3QfZX2TuQDvT4ZBXIv950wixWNQbAc3gXB2WluUzIKEvkXh96x5rvtFREH7rhSiRY-L0pCEJhkftXvy2Bvm3J2ncuyjIHoQp5AOrI/s320/IMGP6945.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQs7YoiLxcl85Szd2_3PA71Ek-lDZCoVBOWm2zU6oHmQdUlMn7FIqYGEKz9BH9UNWrZDwC_L1hwHmA_HjwEJKpd9Mjt1x0lQSe7Uq5LEI5yZcIVxxJRm1iStVgRGrbb0TDBcng5X5PRKc/s1600/IMGP6954.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQs7YoiLxcl85Szd2_3PA71Ek-lDZCoVBOWm2zU6oHmQdUlMn7FIqYGEKz9BH9UNWrZDwC_L1hwHmA_HjwEJKpd9Mjt1x0lQSe7Uq5LEI5yZcIVxxJRm1iStVgRGrbb0TDBcng5X5PRKc/s200/IMGP6954.JPG" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWTATZzOd-KIWLnvmyiILnh4IrmpMIRBidCf0Dr4wSdryCGeJvFwJBYNzoatdenCFfiLdmNq4va-ArJsh5b2bcLyzqdxUj4zSX5ntqNAhmWjT_EtfJZLC9sNUajw-PYuI58LzjHaZ2IwQ/s1600/IMGP6952.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWTATZzOd-KIWLnvmyiILnh4IrmpMIRBidCf0Dr4wSdryCGeJvFwJBYNzoatdenCFfiLdmNq4va-ArJsh5b2bcLyzqdxUj4zSX5ntqNAhmWjT_EtfJZLC9sNUajw-PYuI58LzjHaZ2IwQ/s200/IMGP6952.JPG" width="200" /></a>And we went on a field trip to Belle Terre Organics Garden at Otter Lake, QC. Owners Joyce Angelus-Keller and Wayne Keller were fantastic hosts and showed us around, let the girls plant some pumpkin seeds, let us taste some herbs, and astounded us with their immense amount of knowledge. It was fascinating to learn that their business is the original Belle Terre Botanical Gardens that ran from 1978 to 1994 when the Kellers ran a tea house, teaching gardens for local colleges, and their organic plant business. Their business is much smaller now, supplying their organic plants, flowers and herbs to a small number of select stores in the Ottawa/Gatineau region. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdDtgdGA_Jjczs_dwjeASbbuUvIzg_4nmbaI1ya4jYdjb0LeS6w3cxjhIREaItFO75FD8eVbI6wRe6Gp74L9JV5imwyfEXn8AFVuvlGr-W5OecViSGeCH-0cJQpoYKHB1C2rx6q4X-XjE/s1600/IMGP6963.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdDtgdGA_Jjczs_dwjeASbbuUvIzg_4nmbaI1ya4jYdjb0LeS6w3cxjhIREaItFO75FD8eVbI6wRe6Gp74L9JV5imwyfEXn8AFVuvlGr-W5OecViSGeCH-0cJQpoYKHB1C2rx6q4X-XjE/s200/IMGP6963.JPG" width="131" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_5Hml477EkACZnX8r0CIsmht5OsdSP1Migv-EDTBuoO8muegLQR6-ka85S3FKfFr_NqLi1wwUk9oKj52bkxjpNmJ0NkKPKitVUEoRAHLsLNDJqpoJwBG70gKn9-5GjH1iJcvVIuYfscg/s1600/IMGP6957.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_5Hml477EkACZnX8r0CIsmht5OsdSP1Migv-EDTBuoO8muegLQR6-ka85S3FKfFr_NqLi1wwUk9oKj52bkxjpNmJ0NkKPKitVUEoRAHLsLNDJqpoJwBG70gKn9-5GjH1iJcvVIuYfscg/s200/IMGP6957.JPG" width="131" /></a><br />
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Joyce is wealth of information when it comes to plants, what their uses are, how to prepare or eat them, grow them, and care for them. They have an unimaginable variety of plants from flowers to herbs to vegetables to perennials and more. If there is something unique or unusual, they might have it. Pretty much anything that you are looking for, Belle Terre can probably offer. It is obvious when talking with both Wayne and Joyce that they have a love of the business and the land around them. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLn15b4Iy2q-f7a8DzwTeTPKUzL4T0rupHtLLyTvSi5i7jASlHL5d-cWAAzd23_FYg01ySqDXLnoS8Cq6YRX0Iy-cnk_BxQudAYTnicHN8ZQvbvPpJA13h03ZpUiM9UR394ZduCEBvN1Q/s1600/IMGP6973.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPM8gvAfRjH_F7RLB2GX1DqlNnxUgb-lERzQxUn5sqlUN1l9G99xTmbgXB-WTZKfJy8zAmzoeqt3snca0SaeX8zWiooOZ6PdrNNFeni3TgJiPdzfnbTI1GiqDr1YOVzjH1QQonWHMgxXA/s1600/IMGP6981.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPM8gvAfRjH_F7RLB2GX1DqlNnxUgb-lERzQxUn5sqlUN1l9G99xTmbgXB-WTZKfJy8zAmzoeqt3snca0SaeX8zWiooOZ6PdrNNFeni3TgJiPdzfnbTI1GiqDr1YOVzjH1QQonWHMgxXA/s200/IMGP6981.JPG" width="131" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjauSdcKti7ln-Iyg5mLe6sXSdYOfC-hXUZ6IF16YSm7UKSA9j631zbfvrDo-izmvjI8dAEjU7ctJ5LZ1GluOsXoL5BFlJkyWdsq8wMx0no_i2KdVzoB2lKlx6RJotl7xDZzgy0GkB5xsM/s1600/IMGP7020.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjauSdcKti7ln-Iyg5mLe6sXSdYOfC-hXUZ6IF16YSm7UKSA9j631zbfvrDo-izmvjI8dAEjU7ctJ5LZ1GluOsXoL5BFlJkyWdsq8wMx0no_i2KdVzoB2lKlx6RJotl7xDZzgy0GkB5xsM/s200/IMGP7020.JPG" width="131" /></a><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLn15b4Iy2q-f7a8DzwTeTPKUzL4T0rupHtLLyTvSi5i7jASlHL5d-cWAAzd23_FYg01ySqDXLnoS8Cq6YRX0Iy-cnk_BxQudAYTnicHN8ZQvbvPpJA13h03ZpUiM9UR394ZduCEBvN1Q/s200/IMGP6973.JPG" width="131" /> </div>
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Belle Terre is certified by Pro-Cert and meets both the Canadian Organic Standards and the Quebec Organic Standards as they follow the strict criteria for organic production. Organic production is based on principles that support healthy practices that are sustainable and harmonious with the environment. Belle Terre uses watering and irrigation sources from natural spring headwaters. They work with the Quebec Ministry of the Environment to maintain a healthy and sustainable forest and they compost and sterilize their own soil through strictly organic means.<br />
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<tr><td class="tr-caption" style="text-align: center;">Helping out with seed planting</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">All sorts of basil</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDhVZfeVFBXUbkPVNEPaNw3MkQDTHG3xNK4FfgGtRHPUVSYyWjwHtZ54IkxDn9v4c2I9MCst1aNSxx5u6zJh6o94vGB-WL8qJp5_BZO3WipET1e2hjNt5soTEcJhOIfwrE0IN6OH5RCgM/s1600/IMGP7081.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDhVZfeVFBXUbkPVNEPaNw3MkQDTHG3xNK4FfgGtRHPUVSYyWjwHtZ54IkxDn9v4c2I9MCst1aNSxx5u6zJh6o94vGB-WL8qJp5_BZO3WipET1e2hjNt5soTEcJhOIfwrE0IN6OH5RCgM/s400/IMGP7081.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The classic old sign that Joyce didn't want me to photograph, because "it's old and there's dirt on it."</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW8jWdWwVaRSDzJXmDdJIocitHlvjTFkm8P3t-QcMt5gKsSp3hO12QlBfRiuF07b5P1eiGnA18yrGW6VM4IfiOu32XswBGdx135037q7eXdOTJ-tc9g2omfWyDjyZVi11gu5UhB66CrJA/s1600/IMGP7036.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW8jWdWwVaRSDzJXmDdJIocitHlvjTFkm8P3t-QcMt5gKsSp3hO12QlBfRiuF07b5P1eiGnA18yrGW6VM4IfiOu32XswBGdx135037q7eXdOTJ-tc9g2omfWyDjyZVi11gu5UhB66CrJA/s400/IMGP7036.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kale plants on their way</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhURnokkCP3rH_YV24_8mclrdM-xaCjZOTyKqLEVw4CoGjlDLyOQvYoKGRyNlbnDbCPFJZKWmoLf7qphDz06WQBohxkjyBAYMG3fvgI1wib5eju75jXayZuXYT8CVP4p-SGNTSN7GRWXXE/s1600/IMGP7044.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhURnokkCP3rH_YV24_8mclrdM-xaCjZOTyKqLEVw4CoGjlDLyOQvYoKGRyNlbnDbCPFJZKWmoLf7qphDz06WQBohxkjyBAYMG3fvgI1wib5eju75jXayZuXYT8CVP4p-SGNTSN7GRWXXE/s400/IMGP7044.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Young Toy Choy plants which do well in our cooler climate</td></tr>
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I am sure that if you had any questions about any of the plants that Belle Terre is offering that Joyce and Wayne would be happy to answer them. Our visit there made me really excited about the growing season and I'm looking forward to our harvest in our small garden. Life Organics is still offering <a href="http://lifeorganic.homedel.com/order.asp?Order=171665&Category=256&MaintainScroll=0_776"><span style="color: blue;">Belle Terre's plants for sale</span></a> and a <a href="http://www.lifeorganic.ca/belleterreveg.pdf"><span style="color: blue;">full list</span></a> is available on the<a href="http://www.lifeorganic.ca/"><span style="color: blue;"> Life Organic website</span></a>. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix7NFq6kOBhjd9pI62Uu6armjkHChyoDkvdNveiUpal7A5nGpmcSDg2yHmjZbSL9F88YmJYShmEDRmjl9vTEWkJdV-frAJ87mFjKH_Yfo51PjEm9CjSP8i615ke7ht1zs-Zir2u_Ij8pk/s1600/IMGP7083.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix7NFq6kOBhjd9pI62Uu6armjkHChyoDkvdNveiUpal7A5nGpmcSDg2yHmjZbSL9F88YmJYShmEDRmjl9vTEWkJdV-frAJ87mFjKH_Yfo51PjEm9CjSP8i615ke7ht1zs-Zir2u_Ij8pk/s400/IMGP7083.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The newer sign that Joyce really wanted me to take a photo of, no dirt!</td></tr>
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I won't offer you much in terms of recipes for this weeks produce. Don't forget to chop the greens off the <b>carrots</b> to keep them as fresh as possible, and Tasha thinks that the Pachino <b>tomatoes</b> are better if they have been chilled for a few minutes. We have our daughter's birthday party this weekend and will be serving up sliders and mini hot dogs for the kiddies and parents so the <b>romaine</b> and <b>spinach</b> are going to come in handy for a nice big green salad. And the <b>carrots</b> will be great cut up and dipped for the younger crowd. I can't wait to grill the <b>asparagus</b> again as it is so good this time of year. And I still have more rhubarb from my garden so another <b>apple</b> and rhubarb crisp is on the way. But I am a recipe addict so I have to leave you with <a href="http://allrecipes.com/recipe/grilled-sweet-potatoes-with-apples/"><span style="color: red;">Grilled Sweet Potatoes with Apples</span></a> which is how I will choose to use the <b>yams</b> and <b>apples</b>, served alongside some simple grilled asparagus, grilled chicken and elk sausages from the market.</div>
<span id="goog_1942370374"></span><span id="goog_1942370375"></span>Cherylhttp://www.blogger.com/profile/04312847050674507014noreply@blogger.com0tag:blogger.com,1999:blog-4054168790760398411.post-15926575280580744882012-05-17T20:15:00.001-07:002012-05-21T17:11:19.062-07:00Organic Harvest Box for May 17, 2012<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOgQEyf_X7NNxFugOXgpVI6_KGeU_TdkdshisSFSV9miH5CecXGnmFimmH-q0Ou_OpiDgCJa5lpFxC2dROhcO_UtwMdMn5bI_JgyqP6rIedWybXeydDM-vMoVVbwhKDtxRcq1PIuWDnjo/s1600/IMGP6922.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOgQEyf_X7NNxFugOXgpVI6_KGeU_TdkdshisSFSV9miH5CecXGnmFimmH-q0Ou_OpiDgCJa5lpFxC2dROhcO_UtwMdMn5bI_JgyqP6rIedWybXeydDM-vMoVVbwhKDtxRcq1PIuWDnjo/s320/IMGP6922.JPG" width="320" /></a></div>
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Happy Victoria Day weekend! The weather is looking fabulous so it should be a great weekend for bbq-ing, gardening, or just enjoying the outdoors. We are headed to the cottage and are hoping the blackflies don't eat us alive. And though I didn't get there last weekend, we are hoping to go see Joyce and Wayne at Belle Terre Botanic Garden in Otter Lake, QC on Sunday. I can't wait to bring back some tips, ideas, and photos.<br />
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Guess what - haven't used my cabbage yet, but I am going to use it to make the <span style="color: red;"><a href="http://lifeorganicottawa.blogspot.ca/" target="_blank"><span style="color: red;">Japanese Coleslaw</span></a> </span>(from last week's blog) this weekend when we have a large group of friends visiting at the cottage. I call those types of salads my weekend salads, as they do well to sit for a couple of days and can be a dinner side and then part of lunch the next day. I am also going to make a Quinoa Salad that can last as well for a couple of days in the fridge. Here are 3 absolutely fantastic quinoa salad recipes that are versatile and can be used with the <b>tomatoes</b>, <b>peppers</b>, <b>cucumber</b> and/or <b>apples</b> in this week's box: <a href="http://www.canadianliving.com/blogs/food/2011/07/22/summer-quinoa-salad-recipe-with-three-dressing-options/" target="_blank"><span style="color: red;">Summer Quinoa Salad</span></a>, <a href="http://dinnerwithjulie.com/2012/03/21/quinoa-salad-chickpeas-feta-apples/" target="_blank"><span style="color: red;">Quinoa Salad with Chickpeas, Feta, and Apples</span></a>, and <a href="http://www.eatrightontario.ca/en/Recipes/Vegetarian/Vegetable-Quinoa-Salad.aspx" target="_blank"><span style="color: red;">Vegetable Quinoa Salad</span></a>. My other favorite "weekend" salad that I often make is a <b>Broccoli</b> Salad, which you probably have had in some form or another:<br />
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<i>1 1/2 c. broccoli, cut up into florets</i><br />
<i>1 c. celery, chopped</i><br />
<i>1/2 c. chopped red onion or green onion</i><br />
<i>1 1/2 c. grapes, red or green, halved</i><br />
<i>Any combination of:</i><br />
<i>handful of sunflower seeds, unsalted</i><br />
<i>handful of bacon bits</i><br />
<i>handful of raisins</i><br />
<i>handful of slivered almonds</i><br />
<i><br /></i><br />
<i>Dressing (this is my aunt's recipe - it can be a bit sweet):</i><br />
<i>1 c. mayonnaise</i><br />
<i>1/3 c. sugar</i><br />
<i>1 1/2 tsp. white vinegar</i><br />
<i>OR</i><br />
<i>Dressing (a little healthier with no sugar):</i><br />
<i>1/2 c. low fat plain yogurt</i><br />
<i>1/4 c. light mayonnaise</i><br />
<i>1 tbsp. lemon juice</i><br />
<i><br /></i><br />
I went to my recipe box to grab the broccoli salad recipe, and found this one that I need to share, <a href="http://cookeatshare.com/recipes/broccoli-salad-with-oriental-flavours-92993" target="_blank"><span style="color: red;">Broccoli Salad with Oriental Flavours</span></a>. And I found one that is a great summer salad and a good use for the <b>romaine lettuce, </b><span style="color: red;"><a href="http://cottagelife.com/20212/recipes/romaine-lettuce-salad-with-spicy-blueberry-salsa" target="_blank"><span style="color: red;">Romaine Lettuce Salad with Spicy Blueberry Salsa</span></a>. </span>Do try making the raisin bread croutons, they are so yummy. Just a few salads later, and there's not much left in the veggie box except some fruit, asparagus and avocado.<br />
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" 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Did you know that in some parts of Europe, people won't eat the green <b>asparagus</b> and will only eat the white asparagus? White asparagus is grown the same way as green, but the plants are covered up with mounds of dirt to prevent light from getting to the plants. The white asparagus tends to be milder and more tender and restaurants across Spain, France, Poland, Belgium, Germany, and Switzerland will prepare special menus for asparagus during the season. In Germany, asparagus season has it's own name, <i>Spargelsaison</i> or <i>Spargelzeit</i> and often regions have their own celebrations. Our "lowly" green asparagus doesn't always get that same status, but in order to treat your asparagus best, you might want to consider:<br />
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<ul>
<li>eating it soon after purchase,</li>
<li>store it as you would a bouquet of flowers, trim the ends, and store standing up in a small amount of water to keep the stems fresh,</li>
<li>small asparagus stems can have just a little bit cut off the end,</li>
<li>larger stems can be more woody so should have their ends snapped off or the stalk can be laid flat on a cutting board and peeled with a vegetable peeler,</li>
<li>asparagus can be prepared a number of ways, boiled, steamed, sauteed, or roasted</li>
</ul>
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Our favorite way to have <b>asparagus</b> is to roast it with some olive oil and parmesan cheese, either in a roasting dish in the oven or wrapped in tinfoil and done on the barbecue. </div>
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A little late for Cinco de Mayo, but our <b>avocado</b> is going to be used to make <a href="http://food52.com/recipes/8930_guacamole" target="_blank"><span style="color: red;">guacamole</span></a> this weekend, served alongside some quesadillas grilled up on the BBQ. I also came across this recipe for <a href="http://www.thekitchn.com/lunch-for-one-kale-salad-with-148328"><span style="color: red;">Kale Salad with Apricots, Avocado and Parmesan</span></a> which led me to read some of the links from <a href="http://www.thekitchn.com/15-ways-to-slic-163459"><span style="color: blue;">thekitchn.com</span></a> and their posts about avocados. What I learned was that avocados that are not ripe can be stored on the counter, but if you want to halt the ripening process, put your avocados in the fridge so that they don't get over ripe. To keep a partial avocado from going brown put the cut avocado in a 500ml plastic container (ie. leftover yogurt or sour cream container) with a chunk of onion. Apparently the onion acts as a preservative and keeps the avocado from going brown. The fun part of an avocado is removing the pit, in fact if I am cutting an avocado, I usually get an insistent look from my husband that he wants to do it. Why? Because the easiest way to get the pit out is to slice the avocado in half lengthwise and then strike the pit firmly with the heel end of a good chef's knife so that the knife lodges into the pit and then give it a gentle twist and it should pop out nicely. Just be careful getting the pit off the knife, as it is a slippery little thing. (Photo credit from www.thekitchn.com)</div>
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<img alt="2011-06-15-AvocadoPit2.jpg" src="http://i-cdn.apartmenttherapy.com/uimages/kitchen/2011-06-15-AvocadoPit2.jpg" />
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I am looking forward to some time at the cottage and since we are entertaining friends up there, I know that the contents of my veggie box this week will be gone by the end of the weekend. But I may have some of those salads left for lunch on Tuesday when we're back to work. Enjoy your long weekend.</div>Cherylhttp://www.blogger.com/profile/04312847050674507014noreply@blogger.com0tag:blogger.com,1999:blog-4054168790760398411.post-65419035950262456592012-05-12T12:49:00.001-07:002012-05-12T12:49:22.219-07:00Organic Harvest Box for May 10, 2012<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh9wzkrNtxhEZbHVXG9GqRPSONHhyT8oucBwrWd_SqW3zDqIxCA3WJhuPtgvCyL3kMvQU2G28YAAGvQE39ysLjZrD8p0wOd3LFQ3y7FjXJ3h5ZxgTi-LrXRa_U7i5NZ48RyRm6nq1FjtA/s1600/IMGP6898.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh9wzkrNtxhEZbHVXG9GqRPSONHhyT8oucBwrWd_SqW3zDqIxCA3WJhuPtgvCyL3kMvQU2G28YAAGvQE39ysLjZrD8p0wOd3LFQ3y7FjXJ3h5ZxgTi-LrXRa_U7i5NZ48RyRm6nq1FjtA/s320/IMGP6898.JPG" width="320" /></a></div>
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We arrived back from holidays on Saturday, one day late for getting our veggie order last week. The fridge was bare so we went for groceries on Sunday morning - I was confused - what do you mean I have to decide which vegetables to get? We are going to get the vegetables that are on the list that comes in my email, I don't have to decide, it's decided for me. It was certainly odd having to make a whole vegetable and fruit list from scratch. I did make it through the grocery experience and it reminded me to thank Tasha for making part of my grocery list for me each week.<br />
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When I picked up my box from Tasha on Thursday she mentioned a couple of substitutions, firstly, zucchini instead of cucumber this week. She also mentioned that the strawberries might need to sit out of the fridge for a half hour or so prior to eating.<br />
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My eyes zeroed in on the <b>cabbage</b> in the list this week - it is truly my nemesis on the veggie list. I don't dislike it, I just am not very creative, inventive or fun with my cabbage recipes. That last cabbage recipe that I gave you in the <a href="http://lifeorganicottawa.blogspot.ca/2012/04/organic-harvest-box-for-april-12-2012.html" target="_blank">April 12, 2012 post</a> was a hit with my family - how can I top that? For now, I probably can't top it. However, one of my previous favorite recipes for cabbage was a recipe that my mom passed down to me for <a href="http://recipecircus.com/recipes/gijane/ETHNIC/Chinese_Hekka.html" target="_blank"><span style="color: red;">Chinese Hekka</span></a>. This link does not list the source, but I'm pretty sure that it is from Company's Coming. I hadn't had this meal in years until I was talking to my mom about my challenges with using up the cabbages and she reminded me of this. It is really easy, basic ingredients, the kids like it (always important for me) and is really good served over rice. This time of year, using the cabbage for coleslaw would be great to have alongside a BBQ. <a href="http://www.tabasco.com/tabasco-recipes/recipe/4016/green-cabbage-coleslaw/" target="_blank"><span style="color: red;">This recipe</span></a> from the Tabasco site has a great looking dressing for coleslaw. The bagged coleslaw can be substituted by using shredded or finely chopped cabbage and some grated carrot. If I'm making coleslaw, I do prefer this recipe that we make almost every time that we have a crowd at the cottage for a long weekend, it will last a couple of days in the fridge:<br />
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<i><b>Japanese Coleslaw</b> </i><br />
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<i>1/2 head of medium <b>cabbage</b>, shredded or finely chopped</i><br />
<i>2 big handfuls of bean sprouts</i><br />
<i>2 c. of sliced <b>mushrooms</b></i><br />
<i>1/4 c. sunflower seeds (preferably unsalted)</i><br />
<i>1 pack of ichiban noodles, broken up</i><br />
<i>2 c. chow mein noodles</i><br />
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<i>Dressing:</i><br />
<i>Seasoning pack from the ichiban noodles</i><br />
<i>1/2 c. oil</i><br />
<i>4 tbsp. soya sauce</i><br />
<i>3 tbsp. vinegar</i><br />
<i>1 tbsp. sugar</i><br />
<i>1/2 tsp. salt</i><br />
<i>pepper</i><br />
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<i>Mix the cabbage, bean sprouts, mushrooms, sunflower seeds, and half each of the ichiban noodles and chow mein noodles together in a large bowl. Mix all of the dressing ingredients together. Pour 1/2 to 3/4 of the dressing on the salad. Let the salad sit for 2-3 hours before serving. Add the remaining ichiban and chow mein noodles to the salad just prior to serving and add remaining dressing if required</i>. <br />
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Recently, we barbecued hamburgers and my husband made a fantastic burger topper of sauteed mushrooms and onions. It's a really easy way to dress up your hamburger and the <b>cremini mushrooms</b> and <b>yellow onions</b> on this week's list would be great to use. <br />
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<i>Put a bit of oil in a saute pan, add some minced garlic, and start heating on medium. Slice the onions and add to the pan. While the onions are starting to soften, slice the mushrooms and add to the pan. Saute over medium heat until everything is softened. If there is too much liquid then turn the heat up and cook a bit longer. If you are serving it over meat, you can add a little bit of cream at the end to get it saucy. Serve this over burgers, steaks, grilled chicken, over even toast. </i><br />
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If you are having burgers, slice up the <b>cucumber</b>, trim the <b>snap peas</b>, and half the <b>cherry tomatoes</b> for a nice side to the burgers.<br />
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I didn't get to try the <b>baby kale</b> last time as we were leaving on holidays, but I'd be interested to know (use the comment link at the bottom of the post) if anyone tried the baby kale recipes from the <a href="http://lifeorganicottawa.blogspot.ca/2012/04/organic-harvest-box-april-26-2012.html" target="_blank">April 26, 2012</a> post. I am hoping to try the baby kale salad or actually making kale chips with this week's order.<br />
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I can't wait to see if this week's <b>strawberries</b> are as good as on Easter weekend. I have rhubarb in my garden that is in good shape so I am going to use it alongside the strawberries in this <a href="http://groups.google.com/group/rhubarb-recipes/browse_thread/thread/6fef08b6813668a0/1d81e7a2927cb0fe?show_docid=1d81e7a2927cb0fe&fwc=2" target="_blank"><span style="color: red;">Rude Barb's Strawbapple Crisp</span></a> (anyone cooked out of Looneyspoons before? All their recipe names are witty!). It is a great crisp recipe and you can substitute the fruit for berries, pears, or <b>peaches</b>, as long as the amounts stay the same. I can tell you that the peaches in this week's order will not make it into any cooking. If they are as good as some that Tasha got in last week, I may just hide them from the rest of family and eat them fresh.<br />
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With gardening time upon us, the plant list from Belle Terre got me really interested in their products. I am hoping to do a field trip to their greenhouse this weekend, if they'll have us. I hope that I will be able to report back next week with photos and tips on how best to use their plants.Cherylhttp://www.blogger.com/profile/04312847050674507014noreply@blogger.com0tag:blogger.com,1999:blog-4054168790760398411.post-11740793277842690252012-04-26T21:38:00.001-07:002012-04-26T21:38:20.923-07:00Organic Harvest Box April 26, 2012I am a little jealous - I am not actually getting my veggie box this week as we leave on Saturday for a week away (hint hint - don't expect a post next week). I looked at what's on the list and started thinking about and looking for recipes and there are so many tasty possibilities for the Baby Kale, Broccolini, and Rainbow Chard. And Tasha said that the pears that are in the boxes are fantastic. Maybe someone will try out the recipes and tell me how they turned out. Since I don't have a box this week, I don't have a photo, but I do have photos of some of the food I made this week, and what a great excuse to write about what I ended up using my veggies for. Each week I search out and post recipes that I have either used or really think are useable or that I will try, but often I end up with something completely different, or a week behind in using some of my veggies. Like my <b>kale</b>, I posted Tasha's recipe two weeks ago for the <a href="http://www.alive.com/recipes/view/723/lemony_kale_salad?cpage=1" target="_blank"><span style="color: red;">Lemony Kale Salad</span></a>, but only made it on Sunday. It was delicious, so easy, and my husband even enjoyed it - well worth trying.<br />
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I had the best intentions of making a pork roast with the roasted carrots, potatoes and the winter parsnips, but while looking out the window at the cold and grey Saturday morning while having a warm bowl of oatmeal with the kids, I just wanted some soup. I rifled through the cupboards and sure enough had all of the ingredients for one of my favorites - <a href="http://www.bestofbridge.com/2009/01/01/hamburger-soup/" target="_blank"><span style="color: red;">Hamburger Soup</span></a> from the Best of Bridge Cookbook. By 930 a.m. I had my <b>carrots</b>, <b>celery</b>, and <b>onions</b> chopped and soup on the stove. It simmered all day and we had it for supper with a batch of homemade biscuits and some cheese buns (guilty pleasure). I have had it twice more this week for lunches.<br />
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The other dish that I made to use a variety of the veggies was a weeknight pasta meal that is very easy to make. I start with some pork sausage (removed from casings) or leftover ham and cook that in a large non-stick skillet while putting some water on for any type of pasta. While that is cooking, chop some combination of <b>onions</b>, <b>zucchini</b>, <b>broccoli</b>, <b>spinach</b>, <b>tomatoes</b>, <b>mushrooms</b> and add them to the skillet. You can add some fresh herbs at this point as well. Make sure your pasta is in the boiling water with a bit of salt. Once the veggies are getting soft, add a good amount of pesto, some grated parmesan, and once the pasta has been boiling for a bit, add a 1/2 c. of the pasta water to the sauce. When the pasta is close to being done, add some cream cheese or cream to the sauce to thicken a bit. Drain the pasta and toss together with the sauce. This a hit with my kids and is different each time but consistently good.<br />
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Enough about last week's veggies - did you know that <a href="http://www.wisegeek.com/what-is-broccolini.htm" target="_blank"><span style="color: blue;"><b>Broccolini</b></span></a> is actually a hybrid vegetable that was created in Japan in the early 1990s? It was created to be softer, sweeter, and easier to cook than broccoli. It is not baby broccoli but a species all of its own that was engineered to be more appealing for cooking and eating. It is best to store it in a bag as you would broccoli and it should last in the fridge for up to 10 days. For a dish that can act as a main dish or side try this <a href="http://albioncooks.blogspot.ca/2006/11/orange-cauliflower-roman-style.html" target="_blank"><span style="color: red;">Broccolini, Caulifower, Chard and Tofu Roman Style</span></a>. I also like the looks of this <a href="http://www.food.com/recipe/steamed-broccolini-with-honey-soy-sauce-447695" target="_blank"><span style="color: red;">Steamed Broccoli with Honey Soy Sauce</span></a>. You can certainly cook the <b>broccolini</b> as you would asparagus or broccoli and maybe by calling it "baby broccoli" you can entice your kids to eat more greens.<br />
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I will miss out on this week's <b>Rainbow Chard</b> but I did come across a few more recipes since the last time there was chard that I will try next time. A few recipes that I found on my <a href="http://www.epicurious.com/" target="_blank"><span style="color: blue;">Epicurious</span></a> app on the iPad (ie. multipurpose cookbook) are <a href="http://www.epicurious.com/recipes/food/views/Pasta-with-Kielbasa-and-Swiss-Chard-234992" target="_blank"><span style="color: red;">Pasta with Kielbasa and Swiss Chard</span></a> (appealing to my Ukranian heritage), <a href="http://www.epicurious.com/recipes/food/views/Roasted-Garbanzo-Beans-and-Garlic-with-Swiss-Chard-241110" target="_blank"><span style="color: red;">Roasted Garbanzo Beans and Garlic with Swiss Chard</span></a> (Meatless Monday meal?), or <a href="http://www.epicurious.com/recipes/food/views/Frittata-Bites-with-Chard-Sausage-and-Feta-359351" target="_blank"><span style="color: red;">Frittata Bites with Chard, Sausage and Feta</span></a> (for brunch or cut small for a cocktail party). <br />
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<b>Baby Kale</b> - I read that it is milder than regular kale, and being that it is smaller and a little less tough, it is much more amenable to salads and it cooks more quickly. I still haven't tried kale chips but did love reading this blog about <a href="http://thehungerstruck.com/2010/04/13/baked-baby-kale-chips/" target="_blank"><span style="color: blue;">making kale chips from Baby Kale</span></a> specifically. If you have any <b>bok choy</b> left from this past week, try a side dish of <a href="http://ebfarm.com/recipes/baby-kale-and-bok-choy-sesame-and-ginger" target="_blank"><span style="color: red;">Baby Kale and Bok Choy with Sesame and Ginger</span></a>. Or use the kale in this <a href="http://wholelivingdaily.wholeliving.com/2012/03/lunch-bunch-quinoa-pasta-baby-kale-salad-and-flourless-chocolate-cookies.html" target="_blank"><span style="color: red;">Baby Kale Salad</span></a> (taken from www.wholelivingdaily.wholeliving.com).<br />
<br /><b>Baby Kale Salad</b><br /><br />15 oz. baby kale<br />2 cups walnuts, chopped<br />2 apples, thinly sliced (we used Pink Ladies)<br />1/2 lb. goat's milk gouda (or any other cheese you love), cut into small cubes<br />1 bunch chives, chopped into 1-inch pieces<br /><br />For the dressing:<br />1/4 cup olive oil<br />1/4 cup sherry vinegar<br />salt and pepper to taste<br /><span style="background-color: white; color: #3d3f3f; font-family: inherit; line-height: 1.6;"><br /></span><br />
<span style="background-color: white; color: #3d3f3f; font-family: inherit; line-height: 1.6;">1. Place walnuts on a rimmed cookie sheet. Bake in an oven at 375 degrees for about 10 minutes, tossing halfway through.</span><br />
<span style="background-color: white; color: #3d3f3f; font-family: inherit; line-height: 1.6;">2. Combine baby kale, walnuts, apples, gouda, and chives in a large bowl.</span><br />
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<span style="font-family: inherit; line-height: 1.6;">3. Mix dressing ingredients and toss with salad.</span></div>
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My last two offerings this week - I think that this recipe for <a href="http://www.semisweetonline.com/2012/03/30/curried-lentils-with-sweet-potatoes-and-baby-kale/" target="_blank"><span style="color: red;">Curried Lentils with Sweet Potatoes and Baby Kale</span></a> is a great idea for a vegetarian main course, and I love the combination of lentils with sweet potatoes. Or alternately, use the <b>yams</b> in this fun side dish or appetizer recipe, <a href="http://food52.com/recipes/5267_sweet_potato_and_pancetta_gratin" target="_blank"><span style="color: red;">Sweet Potato and Pancetta Gratin</span></a>. <br />
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Enjoy the veggies and fruit this week while I enjoy a week away.Cherylhttp://www.blogger.com/profile/04312847050674507014noreply@blogger.com0tag:blogger.com,1999:blog-4054168790760398411.post-11820273906017785442012-04-19T20:56:00.007-07:002012-04-19T21:14:01.846-07:00Organic Harvest Box for April 19, 2012<div class="separator" style="clear: both; text-align: center;">
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I am sitting watching the hockey playoffs as I am writing this blog. The weather for this weekend is again not sounding very promising with rainy cool days and the potential for flurries on Monday. I still haven't transferred over all my cold weather clothes to summer clothes. I'm feeling a bit wintry and so my veggies this week are most likely going to be roasted or put in soups.<br />
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Some tips about this week's box - Tasha had to substitute out the spinach with <b>Bok Choy</b>, which we haven't had in our box in a while and will be great sauteed or in a stir fry. Some of the <b>grapefruits</b> may need a bit of time to fully ripen as will the <b>Bartlett Pears</b>. The <b>carrots</b> will keep best if the greenery is chopped off and then store them in the fridge tied up in a plastic bag. If the <b>cucumbers</b> are as good as last week, they were great just sliced up and eaten fresh.<br />
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An interesting tip about this week's <b>parsnips</b> - they are <a href="http://culture.wnyc.org/articles/last-chance-foods/2011/apr/21/sweet-spring-parsnips/" target="_blank"><span style="color: blue;">Spring Parsnips</span></a> which means that they have been in the ground all winter as opposed to being stored indoors. Being in the ground all winter apparently makes them much sweeter and quite a treat as the last parsnips of the harvest. Store them in a plastic bag (the one they came in will work) in the vegetable crisper and they should keep for a couple of weeks. It's a toss up whether to use the parsnips in a simple <a href="http://herbsspices.about.com/od/salads/r/HerbRoastVeggie.htm" target="_blank"><span style="color: red;">Roasted Vegetable</span></a> dish to get the full effect of their spring sweetness, or to make something completely different, such as this <a href="http://www.cheeryobservations.com/food/cooking-it-fresh-spring-parsnips/" target="_blank"><span style="color: red;">Seared Scallops with Spring Parsnip Butter</span></a> recipe. <a href="http://www.foodland.gov.on.ca/english/vegetables/parsnips/recipes/cajun-parsnip-fries.html" target="_blank"><span style="color: red;">Cajun Parsnip Fries</span></a> make a nice side dish to any casual meal. I am a big fan of savoury muffins so might even try these <a href="http://www.foodland.gov.on.ca/english/vegetables/parsnips/recipes/parsnip-muffin.html" target="_blank"><span style="color: red;">Savoury Parsnip Parmesan Mini Muffins</span></a> and serve them alongside a <a href="http://www.jamieoliver.com/recipes/vegetarian-recipes/spicy-parsnip-soup" target="_blank"><span style="color: red;">Parsnip Soup</span></a>.<br />
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<a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=61" target="_blank"><span style="color: blue;">Romaine lettuce</span></a> has a surprising amount of nutrients, is extremely low in calories, and has a high water content. A serving of Romaine contains well over 100% of the daily Vitamin K and Vitamin A, and a third of the daily requirement of Vitamin C and Folate. It is so easy to slice up a <b>tomato</b> or <b>cucumber</b>, shred some <b>carrot</b> or put the <b>zucchini</b> through the mandolin to dress up a <b>lettuce</b> salad. Chopping some <b>apple</b> or <b>pear</b>, sectioning an <b>orange</b>, or slicing some strawberry on top often will entice my children to have a bit of salad. A nice fresh <a href="http://www.homemadesimple.com/en-US/FoodandRecipes/Pages/crisp-spring-salad-with-citrus-poppy-seed-dressing.aspx" target="_blank"><span style="color: red;">citrus dressing</span></a> made with a <b>lemon</b> or <b>orange</b>, some fresh parmesan, and some nuts and you have a decadent salad at any meal. But how often do you get any more creative with lettuce? An interesting alternative to salad is to do a plain <a href="http://www.grouprecipes.com/62650/grilled-romaine-lettuce.html" target="_blank"><span style="color: red;">Grilled Romaine</span></a> dish or dress it up with a <a href="http://www.foodnetwork.com/recipes/grilled-romaine-with-blue-cheese-bacon-vinaigrette-recipe/index.html" target="_blank"><span style="color: red;">Bacon and Blue Cheese Vinaigrette</span></a>. <br />
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<a href="http://chinesefood.about.com/library/weekly/aa062701b.htm" target="_blank"><b>Bok Choy</b></a> is extremely versatile and can be substituted for many greens that you would steam, saute or boil. A simple <a href="http://www.canadianliving.com/food/bok_choy_stir_fry.php" target="_blank"><span style="color: red;">Bok Choy Stir Fry</span></a> could be made, add some sauteed chicken and rice for a great meal. Put a couple of <b>carrots</b> and the <b>zucchini</b> through a mandolin to add to the stir fry and it will add color and variety. This vegetarian <a href="http://coleskitch.blogspot.ca/2009/02/spicy-bok-choy-soup.html" target="_blank"><span style="color: red;">Spicy Bok Choy Soup</span></a> is exactly the type of dish that I love, easy ingredients with a comforting result. Or try this <a href="http://www.twopeasandtheirpod.com/spicy-shrimp-and-bok-choy-soup/" target="_blank"><span style="color: red;">Spicy Shrimp and Bok Choy Soup</span></a> with a few more extras in it. You can use your leftover veggies from last week's box to create a <span style="color: red;"><a href="http://www.marthastewart.com/332810/homemade-vegetable-stock" target="_blank"><span style="color: red;">homemade vegetable stock</span></a> </span>for either soup. I have used the tip in the veggie stock recipe that suggests using your vegetable trimmings for your stock. I keep a large Ziploc in the freezer and add clean vegetable trimmings such as celery greens, carrot peelings, potato peelings, zucchini ends, and fresh herbs that are at the end of their shelf life. It's an inexpensive way to get some great flavor into a stock. <br />
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I wasn't able to get any good fresh tuna this past week to try the <a href="http://www.jamieoliver.com/recipes/seafood-recipes/the-best-tuna-burger" target="_blank"><span style="color: red;">tuna burgers</span></a> from last week's post, but I am hoping to get some this week so that we can barbeque those up. I plan to use the <b>cucumbers</b> and <b>tomatoes</b> on the burgers. The <b>potatoe</b>s will get sliced up with some onion, butter, seasonings, garlic cloves and wrapped in tin foil. We cook them on the grill for about 20 minutes, and then set them on the top rack as we cook the burgers. It doesn't quite feel like BBQ season just yet, but it's coming.<br />
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<br />Cherylhttp://www.blogger.com/profile/04312847050674507014noreply@blogger.com0tag:blogger.com,1999:blog-4054168790760398411.post-946524075509457712012-04-13T07:59:00.001-07:002012-04-15T04:39:39.246-07:00Organic Harvest Box for April 12, 2012<div class="separator" style="clear: both; text-align: center;">
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I have a confession to make - do you remember the last time we got a <b>cabbage</b> in our box? I don't remember when it was, but I just cooked it last night. The outer leaves were dry and I discarded them but the rest was fine so I made a <a href="http://mantestedrecipes.com/recipe/3123/braised-bacon-cabbage.aspx" target="_blank"><span style="color: red;">Bacon Braised Cabbage</span></a> recipe from Jamie Oliver's Food Revolution Cookbook that was fantastic. Finely slice the cabbage and 6 slices of bacon. Saute the bacon in a large saucepan with some olive oil until mostly crispy. Add 2 pats of butter, some garlic, 2 tsp. Worchestershire sauce and cook a little more, then add your cabbage and 1 1/4 c. of broth. Cover and cook that for 5-10 minutes until the cabbage is soft, remove the lid and cook for a few more minutes until the juice is mostly cooked off. Season with salt and pepper. I ate more of this at supper than main dish of Maple Hoisin Glazed Salmon - it is in the Spring Food and Drink magazine and is a great way to use up any extra green onions from last week. Very easy, very delicious, I will post the link once it gets on the LCBO website.<br />
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Another confession, I still haven't made anything with my <b>Roma</b>'s, I just keep having them sliced on toast with mayo and salt and pepper or with leftover ham from Easter. Toasted tomato sandwiches are my staple in the late summer when we have an overabundance of fresh tomatoes in our garden so they feel like a bit a treat right now before my garden is even in. However, I am trying to convince myself that I will use my tomatoes to greater effect this week. In the back of my head I keep thinking that I am going to make a lovely pasta with a fresh <b>tomato</b> sauce, I have all sorts of recipes, and the <b>spinach, red pepper</b> and <b>broccoli</b> would really round out a nice pasta sauce. This simple <a href="http://www.jamieoliver.com/recipes/pasta-recipes/penne-with-tomato" target="_blank"><span style="color: red;">Penne with Tomato, Basil and Olives</span></a> would be a great way to use the tomatoes, and you could add part of the red pepper and some broccoli to roast along with the tomatoes to make the pasta sauce. Or maybe I'll use the <b>tomato</b>, <b>lemon</b> and some leftover <b>green onions</b> for this <a href="http://www.jamieoliver.com/recipes/seafood-recipes/the-best-tuna-burger" target="_blank"><span style="color: red;">Best Tuna Burger</span></a> (also by Jamie Oliver) that I've been wanting to try as it was highly recommended to me by a friend who makes it regularly for his wife and daughter who both love it. Serve the burgers with some fresh cut up <b>cucumber</b>, the <b>corn on the cob</b> and you have a great backyard BBQ meal.</div>
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Last confession, I didn't make any strawberry shortcake at all last weekend, those strawberries were so delicious on their own that we ate the whole container one night for dessert, just plain.</div>
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This week's box really makes me feel like summer is coming, lots of fresh veggies, many that can be eaten raw, and <b>Corn on the Cob</b>! My favorite way to have corn on the cob is on the BBQ. We have found two ways that get that nice roasted flavor on the cobs. When you have extra time, use <a href="http://bbq.about.com/od/fruitandvegetables/ss/aa081107a.htm" target="_blank"><span style="color: red;">this <span style="font-family: inherit;">method</span></span></a><span style="font-family: inherit;"> where you soak the cobs first and then grill them in the husks. An easy way to do them when you are more pressed for time is to remove the husks and silk from the cobs, make as many tin foil squares as you have cobs, rub some butter onto the tin foil, sprinkle with a bit of seasoning (right onto the tin foil), place the cob in the middle of the tin foil and roll it up. Place on a medium to medium high grill for approximately 10-15 minutes. We mostly eat the corn right off the cob but if you want to do something a little more with it, you could make this <a href="http://www.myrecipes.com/recipe/roasted-corn-red-pepper-salad-10000001992322/" target="_blank"><span style="color: red;">Roasted Corn and Red Pepper Salad</span></a> (make about a quarter of this recipe).</span></div>
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<span style="font-family: inherit;">I think that we all have our favorite recipes for cucumbers, broccoli, spinach, red peppers, even just put together like that in a salad makes a great side dish for any meal or cut up as veggies to munch alongside soup and a sandwich so I was trying to find "10 things I didn't know" about: whatever vegetable. The most interesting that I found were these 10 things that I didn't know about <b>cucumber </b>(adapted from anneorshine.blogspot.com) :</span></div>
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<li><span style="font-family: inherit;">Cucumbers contain more vitamins than I knew; <span style="background-color: white; line-height: 20px;">Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6,Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc,</span></span></li>
<li><span style="background-color: white; line-height: 20px;"><span style="font-family: inherit;">Cucumbers are a good source of B Vitamins and carbohydrates that help give that pick me up instead of a sugary snack or drink,</span></span></li>
<li><span style="background-color: white; line-height: 20px;"><span style="font-family: inherit;">Tired of your bathroom mirror fogging<span class="apple-converted-space" style="line-height: 18px;"> </span>up after a shower? Try rubbing a<span class="apple-converted-space"> </span>Cucumber<span class="apple-converted-space" style="line-height: 18px;"> </span>slice along the mirror, it will eliminate<span class="apple-converted-space" style="line-height: 18px;"> </span>the fog and provide a soothing,<span class="apple-converted-space"> s</span>pa-like fragrance,</span></span></li>
<li><span style="background-color: white; line-height: 20px;"><span style="font-family: inherit;">Place a few cucumber slices in an aluminum pie tin in your garden to help keep garden pests out. The chemicals in the cucumber react with the aluminum to keep off a scent undetectable to humans but that makes pests flee. I will try this out this summer,</span></span></li>
<li><span style="background-color: white; line-height: 20px;"><span style="font-family: inherit;">I'm a little skeptical about this one but - </span></span> l<span style="background-color: white; line-height: 20px;"><span style="font-family: inherit;">ooking for a fast and easy way to remove cellulite before going out or to the pool? Try rubbing a slice or two of cucumbers along your problem area for a few minutes (I think that my problem areas might take more than 1 or 2 slices), the phytochemicals in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing the visibility of cellulite. Works great on wrinkles too!</span></span></li>
<li><span style="line-height: 20px;"><span style="font-family: inherit;"><span style="background-color: white;"><span style="font-family: inherit;">Want to avoid a hangover or terrible headache? Eat a few cucumber slices before going to bed and wake up refreshed and headache free. Cucumbers contain enough sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache,</span></span></span></span></li>
<li><span style="line-height: 20px;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="background-color: white;"><span style="font-family: inherit;">Have an important meeting or job interview and you realize that you don't have enough time to polish your shoes? Rub a freshly cut cucumber over the shoe, its chemicals will provide a quick and durable shine that not only looks great but also repels water,</span></span></span></span></span></li>
<li><span style="line-height: 20px;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="background-color: white;"><span style="font-family: inherit;">Stressed out and don't have time for massage, facial or visit to the spa? Cut up an entire cucumber and place it in a boiling pot of water, the chemicals and nutrients from the cucumber with react with the boiling water and be released in the steam, creating a soothing, relaxing aroma that has been shown the reduce stress in new mothers and college students during final exams,</span></span></span></span></span></span></li>
<li><span style="line-height: 20px;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="background-color: white;"><span style="font-family: inherit;">Looking for a "green" way to clean your faucets, sinks or stainless steel? Take a slice of cucumber and rub it on the surface that you want to clean, not only will it remove years of tarnish and bring back the shine but it won't leave streaks or harm your fingers while you clean,</span></span></span></span></span></span></li>
<li><span style="line-height: 20px;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="background-color: white;"><span style="font-family: inherit;">Lastly, you may know this one, but if you slice up some cucumbers, sprinkle them with just a bit of salt, it's a great snack replacement for chips or crackers when you get the munchies (that one I did know).</span></span></span></span></span></span></li>
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<span style="line-height: 20px;">The last item from this week's box that I will touch on is <b>kale</b>. If you don't already know, kale is a superfood with so many health benefits as outlined in these <a href="http://www.readysetbeauty.com/2012/03/03/superfoods-9-reasons-you-should-be-eating-more-kale/" target="_blank"><span style="color: blue;">9 Reasons You Should Eat More Kale</span></a>. I usually don't have a problem finding something to do with it, but do admit (veiled confession!) that I have passed a handful off to a friend every now and then who really loves it. But, the last time we got kale, I made a <a href="http://www.epicurious.com/recipes/food/views/Kale-and-Chickpea-Soup-230979" target="_blank"><span style="color: red;">Kale, Potato and Chickpea soup</span></a> that was fantastic. I froze some of it and had it reheated in lunches over the weeks and it was still good. Tasha sent me a recipe that she tried last night for <a href="http://www.alive.com/recipes/view/723/lemony_kale_salad?cpage=1" target="_blank"><span style="color: red;">Lemony Kale Salad</span></a>. She noted that she used the whole lemon and was generous with the olive oil and that it was very yummy. I would love to hear if anyone has made their own <a href="http://allrecipes.com/recipe/baked-kale-chips/" target="_blank"><span style="color: red;">kale chips</span></a><span id="goog_925920167"></span><span id="goog_925920168"></span><a href="http://www.blogger.com/"></a> as they are quite popular and visually appealing. It doesn't look difficult but I would be interested to know if they get crispy? Are tasty? Most importantly, will my kids eat them?</span></div>
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<span style="line-height: 20px;">I am off to indulge in some seafood this weekend at a curling bonspiel in Cumberland so won't even get to my veggies until Sunday but at least it won't be the two months that it took me to use my cabbage.</span></div>Cherylhttp://www.blogger.com/profile/04312847050674507014noreply@blogger.com0tag:blogger.com,1999:blog-4054168790760398411.post-58015703153437978672012-04-05T19:16:00.000-07:002012-04-05T19:48:24.230-07:00Organic Harvest Box for April 5, 2012<div class="separator" style="clear: both; text-align: center;">
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Are you cooking Easter dinner or a family dinner of some sort this weekend? I am not cooking our Easter meal, but I do have family in from out of town and will probably make use of all the veggies before the weekend is even over. The <b>strawberries</b> in this week's box will be great for making desserts. I do think that so many of the veggies that are coming in this box are great for side dishes for a large family meal so that's where I am going to focus this week's recipes.<br />
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<b>Sugar Snap Peas</b> are a great source of vitamins and fibre. Because they are eaten whole, the <b>snap peas</b> actually have more vitamins and fibre then shelled peas and less calories. <a href="http://www.latimes.com/features/la-fo-sugarsnappeas-s,0,1223504.story" target="_blank"><span style="color: blue;">Fresh pods</span></a> can be eaten whole or used in cooking. It is best to use them while the pods are fresh, and crispy. The pods have a string that needs to be removed before eating them raw or when cooking. To prepare, wash the pods in cold water, and pat dry. Trim the stem end and remove the stringy fiber on either side of the pod. My whole family loves to eat snap peas fresh as a snack so they rarely make it into any cooking. They would of course be great added to any stir-fry but to stick with the side dish idea, I would recommend sauteing them with a bit of oil, ginger and garlic. It's best to heat the oil in a pan, add the garlic and ginger until a bit fragrant and then saute the peas for a few minutes until just starting to get tender. Another lovely side dish would be <a href="http://www.canadianliving.com/food/sauteed_carrots_and_sugar_snap_peas.php" target="_blank"><span style="color: red;">Sauteed Carrots and Sugar Snap Peas</span></a> or use them in this <span style="color: red;"><a href="http://www.foodandwine.com/recipes/quinoa-salad-with-sugar-snap-peas"><span style="color: red;">Quinoa Salad with Sugar Snap Peas</span></a> </span>for a nice fresh spring salad.<br />
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I have only used up one of my <b>Roma</b>'s from last week's box for a lunchtime toasted tomato sandwich so with the addition of the <b>Roma</b>'s that are coming this week I think that there will be enough for a nice fresh <a href="http://www.epicurious.com/recipes/food/views/Fresh-Tomato-Bruschetta-233323" target="_blank"><span style="color: red;">Tomato Bruschetta</span></a> to serve as an appetizer or snack. You could also chop the <b>tomatoes</b> up with the <b>green onion</b> and <b>zucchini</b> for a <a href="http://www.tasteofhome.com/Recipes/Parmesan-Zucchini-Omelet" target="_blank"><span style="color: red;">Parmesan Zucchini Omelet</span></a> or a frittata for breakfast. I don't often use a recipe for my omelets or frittata but I follow these general steps: dice the vegetables that you want to use, saute them in an oven proof frying pan with a bit of butter or oil on medium high heat. While the veggies are cooking, mix 4-8 eggs (approx. 1 egg per person) with a bit of milk or cream or water, and some seasonings or fresh herbs if you have them. Pour the egg mixture over the veggies and continue to cook on medium high lifting the edges to let some of the egg mixture flow underneath. While the frittata continues to cook, slice or grate your favorite cheese and sprinkle it over top. Place the pan under the broiler in the oven for a few minutes, or bake until set in a 325F oven for about 10 min. This would make a nice brunch dish served with a light <b>Romaine</b> salad sprinkled with sliced <b>strawberries</b> or <b>apple</b>. Don't forget to leave your <b>tomatoes</b> out on the counter in a bowl to help them ripen and keep them as good as possible.</div>
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Back on track to side dishes - there are so many things you can do with <b>broccoli</b>. You can steam it, stir fry it or, I would not hear the end of it from my husband if I didn't recommend roasting your <b>broccoli</b>. It is his favorite. Cut the broccoli into small to medium florets, toss with a bit of olive oil, diced onions and/or mushrooms, sprinkle with some sea salt and pepper and roast in a 400F oven for 25-35 minutes. The broccoli comes out with tasty crispy tips and makes a great accompaniment to any meal. I also found some enticing recipes for <a href="http://www.food52.com/recipes/2625_roasted_broccoli_with_smoked_paprika_vinaigrette_and_marcona_almonds" target="_blank"><span style="color: red;">Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds</span></a> or a <a href="http://www.epicurious.com/recipes/food/views/Broccoli-Gratin-with-Mustard-Cheese-Streusel-107297" target="_blank"><span style="color: red;">Broccoli Gratin with Mustard Cheese Streusel</span></a>.</div>
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I couldn't do side dishes justice without including some recipes for the <b>potatoes</b>. <a href="http://www.cals.uidaho.edu/edComm/pdf/cis/cis1153.pdf" target="_blank"><span style="color: blue;">This article</span></a> from the University of Idaho (of course) recommends storing <b>potatoes</b> in a well ventilated, humid, dark and cool place to keep them at their best. They are more likely to grow sprouts if the temperature is too warm. My kitchen cabinet is probably just a little too warm, so I am going to try them in the storage room in the basement. When I get small red potatoes, I love them cut in halves or quarters, boiled until just tender, and tossed with a little bit of butter, salt or seasoning or fresh herbs, especially dill or fresh chives. <b>Potatoe</b>s are also great roasted in a similar manner to the broccoli but depending on the size, may take a bit longer. This Jamie Oliver recipe for <a href="http://www.rachaelrayshow.com/food/recipes/jaime-olivers-evolution-potato-salad/" target="_blank"><span style="color: red;">Evolution Potato Salad</span></a> is great as an easy recipe that even a beginner cook can tackle and you can "evolve" the salad through each step to make it as complex as you want it to be. But I think the hit of the family meal would be this <a href="http://www.food52.com/recipes/11595_pommes_dauphinoise_potatoes" target="_blank"><span style="color: red;">Pommes Dauphinoise</span></a>, a simpler version of scalloped potatoes but equally as flavorful and rich. Just a look at the photo makes me hungry!</div>
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What better way to end a lovely spring meal then with a Strawberry Shortcake. That was the first thing that came to mind when I saw <b>strawberries</b> on the list and I've been perusing recipes ever since. Both of the following recipes caught my eye and at least one will grace our table this weekend. It's probably even worth making both at some point as a good excuse to be prepared for when the Ontario <b>strawberries</b> are in season in a couple of months. The first recipe comes from the website <a href="http://www.joyofbaking.com/" target="_blank"><span style="color: blue;">Joy of Baking</span></a>. A co-worker of mine highly recommends this website for consistently good baking recipes. I was drawn to their <a href="http://www.joyofbaking.com/StrawberryShortcake.html" target="_blank"><span style="color: red;">Strawberry Shortcake</span></a> recipe as it uses a scone as opposed to a cake for the base of the shortcake. But I also couldn't pass up highlighting this recipe for <a href="http://www.foodnetwork.ca/recipes/Fruit/recipe.html?dishid=10227" target="_blank"><span style="color: red;">Ricardo's Strawberry Shortcake</span></a> for the homemade white cake and strawberries macerated with Grand Marnier. </div>
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I hope that the blog is inspiring some new cooking opportunities and ways to use the produce. There are so many side dish options for the items this week, but if you aren't having a large Sunday dinner, you couldn't go wrong using the <b>lettuce</b>, <b>tomatoes</b>, and <b>green onions</b> on some BBQed burgers with some fresh cut up <b>zucchini</b>, <b>carrots</b>, and <b>snap peas</b> on the side. Enjoy the long weekend, and Happy Easter.</div>Cherylhttp://www.blogger.com/profile/04312847050674507014noreply@blogger.com0tag:blogger.com,1999:blog-4054168790760398411.post-87101813061158133382012-03-29T21:41:00.003-07:002012-03-30T05:34:31.028-07:00Organic Harvest Box for March 29, 2012<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGZjgN5B3eHGa3URic4oGWmxyhpIbty4Do83jQslaUJnWMXcTALLw_5zz84l2HFk_OMYLE3oBg_9wKREAF-z6yjhDLwrMH1PJcQ-vwGcKR7EG1UIc-FUfvZbAOggdT53NGvUdh6KFiUio/s1600/IMGP5859.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGZjgN5B3eHGa3URic4oGWmxyhpIbty4Do83jQslaUJnWMXcTALLw_5zz84l2HFk_OMYLE3oBg_9wKREAF-z6yjhDLwrMH1PJcQ-vwGcKR7EG1UIc-FUfvZbAOggdT53NGvUdh6KFiUio/s320/IMGP5859.JPG" width="213" /></a></div>
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I was a little intimidated with this week's list when I first saw it on Monday - fennel, chard, lemon. Chard, I know that I love it but is it versatile? Fennel is one of those veggies that is just a little strong for my kids so I think that I have only used it a handful of times. And lemon, there are so many options but it is one of the last fruits to get used up from my harvest box. However, the more I started looking around and linking from this recipe to that and pulling out favorites, I realized that this week is a snap - so many of these veggies go so well together in so many different food combinations.<br />
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It was a nice coincidence to see a <b>lemon</b> on the list as I had just read this <a href="http://www.food52.com/blog/2922_building_a_smarter_grocery_list" target="_blank"><span style="background-color: white; color: blue;">great little piece on the Food52 website</span></a>. It was talking about the staple items in your fridge or grocery list, and they listed lemon as one of their staple items and how versatile a lemon is for salad dressings, stuffing a chicken with lemon, using the zest on pasta, in pancakes or crostini, squeezing the lemon into water or using the juice to keep apples/avocados from going brown. I am going to challenge myself that the lemon will not be the last fruit used up this week. This recipe for <a href="http://www.food52.com/recipes/14016_zucchini_frites_with_lemon_basil_mayonnaise" target="_blank"><span style="color: red;">Zucchini Frites with Lemon Basil Mayonnaise</span></a> caught my eye as the lemon mayo could be used for dipping a few different things - zucchini frites made from last week's zucchini if you have any left, <a href="http://www.foodnetwork.com/recipes/paula-deen/baked-sweet-potato-fries-recipe/index.html" target="_blank"><span style="color: red;">sweet potato fries</span></a> made from the <b>yam</b>, or fresh cut up <b>carrots</b>, <b>celery</b> and <b>fennel</b>.</div>
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The <b>fennel</b> was definitely the most challenging veggie for me this week as I have maybe only prepared fennel a couple of times in the past. As I mentioned this to a co-worker, she said that she had a great Fennel and Orange Salad recipe which sounded perfect as both are in our box this week. I had to try it out. I didn't quite stick to the recipe as I added in some <b>carrots </b>and a radish from last week's box but I'm sure the original version is equally as good. It tasted even better the next day as the flavors intensified.</div>
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<u><b><i style="background-color: white;">Fennel and Orange Salad</i></b></u></div>
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<span style="background-color: white; font-family: sans-serif; font-size: 9pt; line-height: 15pt;"><br /></span></div>
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<span style="font-family: sans-serif; font-size: 9pt; line-height: 15pt;"><i style="background-color: white;">1/3 cup olive oil</i></span></div>
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<span style="font-family: sans-serif; font-size: 9pt; line-height: 15pt;"><i style="background-color: white;">1/4 cup wine or rice vinegar</i></span></div>
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<span style="font-family: sans-serif; font-size: 9pt; line-height: 15pt;"><i style="background-color: white;">1 tsp. French mustard</i></span></div>
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<span style="font-family: sans-serif; font-size: 9pt; line-height: 15pt;"><i style="background-color: white;">1 clove garlic, crushed</i></span></div>
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<i style="background-color: white;"><span lang="EN-CA" style="font-family: serif; font-size: 7pt; line-height: 15pt;"> </span><span lang="EN-CA" style="font-family: sans-serif; font-size: 9pt; line-height: 15pt;">1 tsp. honey</span></i></div>
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<i style="background-color: white;"><span lang="EN-CA" style="font-family: serif; font-size: 7pt; line-height: 15pt;"> </span><span lang="EN-CA" style="font-family: sans-serif; font-size: 9pt; line-height: 15pt;">salt and pepper</span></i></div>
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<i style="background-color: white;"><span lang="EN-CA" style="font-family: serif; font-size: 7pt; line-height: 15pt;"> </span><span lang="EN-CA" style="font-family: sans-serif; font-size: 9pt; line-height: 15pt;">1 tsp. orange zest</span></i></div>
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<i style="background-color: white;"><span lang="EN-CA" style="font-family: serif; font-size: 7pt; line-height: 15pt;"> </span><span lang="EN-CA" style="font-family: sans-serif; font-size: 9pt; line-height: 15pt;">1 Tbsp. orange juice</span></i></div>
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<i style="background-color: white;"><span lang="EN-CA" style="font-family: serif; font-size: 7pt; line-height: 15pt;"> </span><span lang="EN-CA" style="font-family: sans-serif; font-size: 9pt; line-height: 15pt;">3 Tbsps. raisins</span></i></div>
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<i style="background-color: white;"><span lang="EN-CA" style="font-family: serif; font-size: 7pt; line-height: 15pt;"> </span><span lang="EN-CA" style="font-family: sans-serif; font-size: 9pt; line-height: 15pt;">2 heads fennel, sliced</span></i></div>
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<i style="background-color: white;"><span lang="EN-CA" style="font-family: serif; font-size: 7pt; line-height: 15pt;"> </span><span lang="EN-CA" style="font-family: sans-serif; font-size: 9pt; line-height: 15pt;">3 oranges, segmented</span></i></div>
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<i style="background-color: white;"><span lang="EN-CA" style="font-family: serif; font-size: 7pt; line-height: 15pt;"> </span><span lang="EN-CA" style="font-family: sans-serif; font-size: 9pt; line-height: 15pt;">3 spring onions, sliced</span></i></div>
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<i style="background-color: white;"><span lang="EN-CA" style="font-family: serif; font-size: 7pt; line-height: 15pt;"> </span><span lang="EN-CA" style="font-family: sans-serif; font-size: 9pt; line-height: 15pt;">3 Tbsps. pecan halves (optional)</span></i></div>
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<span style="background-color: white;"><i>Segment the orange over a bowl in order to catch the juice for the dressing. Mix up the dressing using the olive oil, vinegar, mustard, garlic, honey, salt, pepper, orange zest and orange juice. Slice your fennel and green onions and toss together with the raisins, oranges, and pecans. Toss with the dressing.</i> </span></div>
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All of the parts of the <b>fennel</b> can be used in cooking, the stalks and greenery can be used to season dishes with the anise type flavor and the milder white bulb can be cooked or eaten raw. The bulb is a good source of vitamin C and fibre. Fennel is best stored in the crisper but eaten soon after purchase as it is said to lose it's flavor the longer it is kept, however if you find the fennel flavor too strong, then do leave it a few extra days to be more mild. Fennel pairs well with so many of the items from this week's box such as <b>lemon, orange, celery, carrot, spinach</b>, and <b>onion</b>. It can be used in some great recipes such as <a href="http://lcbo.com/lcbo-ear/RecipeController?language=EN&recipeType=1&action=recipe&recipeID=4487" target="_blank"><span style="color: red;">New Carrot and Fennel Soup with Watercress</span></a>, <a href="http://lcbo.com/lcbo-ear/RecipeController?language=EN&recipeType=1&action=recipe&recipeID=3064" target="_blank"><span style="color: red;">Spinach Salad with Vidalia Dressing</span></a> or this simple<a href="http://www.nytimes.com/2008/11/26/dining/261mrex.html" target="_blank"> <span style="color: red;">Fennel and Celery Salad</span></a> If you have a bit of time, this <span style="color: red;"><a href="http://www.food52.com/recipes/3307_lemon_and_onion_roasted_chicken" target="_blank"><span style="color: red;">Lemon and Onion Roasted Chicken</span></a> </span>will make use of your lemon, fennel, carrots, yam and onions.</div>
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I was really impressed to find out how healthy <b>chard</b> is. Everything I read about it proclaimed its high levels of vitamins A, C, and K, iron, beta-carotene, and the phytonutrient betalain which is good as an antioxidant, anti-inflammatory and detox agent. Just one cup of chard provides over 700% of the recommended daily intake of Vitamin K, over 200% of the recommended intake of Vitamin A, and half the recommended daily intake of Vitamin C. To <a href="http://whfoods.org/genpage.php?tname=foodspice&dbid=16" target="_blank"><span style="color: blue;">store chard</span></a>, do not wash the leaves until ready to use, place it in a plastic storage bag and wrap the bag around the stems, squeezing out as much air as possible<span style="font-family: Verdana, Geneva, Arial, sans-serif;"><span style="font-size: 15px;">. </span></span>One of my favorite ways of preparing chard is quite simple, cut the leaves and stalks, boil in water, drain, toss with a little butter, salt and pepper, a squeeze of fresh <b>lemon</b> or a little bit of vinegar. However, chard can also be used in almost any way that you enjoy spinach or kale. I came across this great <a href="http://www.skinnytaste.com/2012/02/light-swiss-chard-frittata.html" target="_blank"><span style="color: red;">frittata recipe</span></a> which will incorporate both your <b>onions</b> and your chard for a great weekend breakfast/brunch meal or a quick weeknight meatless dish. Or from another of my favorite recipe sources, LCBO's Food and Drink magazine, the <a href="http://lcbo.com/lcbo-ear/RecipeController?language=EN&recipeType=1&action=recipe&recipeID=2495" target="_blank"><span style="color: red;">Spicy Greens</span></a> would be a great way to use the chard as side dish.</div>
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I wasn't feeling very creative about what to do with the <b>yam</b> in this week's order. I normally use yams at holiday meal times but I don't happen to be hosting Easter dinner this year. Or we often use them for homemade baked fries, but I remembered a recipe from an <a href="http://www.canada.com/life/forget/1337085/story.html" target="_blank"><span style="color: blue;">Ottawa Citizen article</span> </a>that is worth trying if you are still in the mood for a warming stew. This recipe takes a little bit of prep but can then be put in the crockpot to be ready at then end of a busy day. </div>
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<span style="font-family: inherit;"><b><u><i>Curried Lentil Stew</i></u></b></span><br />
<span style="background-color: white; font-family: inherit;"><i>1 tablespoon olive oil</i></span></div>
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<span style="font-family: inherit;"><i>1 large onion, chopped</i></span></div>
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<span style="font-family: inherit;"><i>2 cloves garlic, minced</i></span></div>
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<span style="font-family: inherit;"><i>1 cup dry French lentils, soaked 2 hours or overnight, then drained</i></span></div>
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<span style="font-family: inherit;"><i>One 28-ounce can diced tomatoes, with liquid</i></span></div>
<div style="background-color: white; color: #464646; font-size: 14px; line-height: 22px; width: auto;">
<span style="background-color: white; font-family: inherit;"><i>One 14-ounce can coconut milk</i></span></div>
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<span style="font-family: inherit;"><i>1 cup low-sodium chicken broth, or water</i></span></div>
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<span style="font-family: inherit;"><i>2 large carrots, diced</i></span></div>
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<span style="font-family: inherit;"><i>1 large sweet potato, peeled and cut into bite-size pieces</i></span></div>
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<span style="font-family: inherit;"><i>1/2 cup raisins</i></span></div>
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<span style="font-family: inherit;"><i>11/2 teaspoons curry powder</i></span></div>
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<span style="font-family: inherit;"><i>1/2 teaspoon ground cumin</i></span></div>
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<span style="font-family: inherit;"><i>1 teaspoon ground ginger (or 1 teaspoon grated fresh gingerroot, peeled)</i></span></div>
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<span style="font-family: inherit;"><i>1/4 teaspoon turmeric</i></span></div>
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<span style="font-family: inherit;"><i>11/2 teaspoons salt, or less to taste</i></span></div>
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<span style="font-family: inherit;"><i>2 cups fresh spinach leaves, chopped</i></span></div>
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<span style="font-family: inherit;"><i>To garnish (any or all):</i></span></div>
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<span style="font-family: inherit;"><i>Chopped fresh basil leaves, cilantro or parsley</i></span></div>
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<span style="font-family: inherit;"><i>Plain yogurt</i></span></div>
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<span style="font-family: inherit;"><i>Diced avocado</i></span></div>
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<span style="font-family: inherit;"><i>Green onion, chopped</i></span></div>
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<span style="font-family: inherit;"><i>Goat cheese, crumbled</i></span></div>
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<span style="font-family: inherit;"><i>1. In a frypan, heat olive oil and sauté onion and garlic. Transfer all ingredients (except spinach and garnishes) to slow cooker and cook on Low setting 7 to 8 hours, or until lentils and sweet potatoes are tender.</i></span></div>
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<span style="font-family: inherit;"><i>2. Before serving, fold in spinach. Garnish with your choice of any or all of the garnishes.</i></span></div>
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<span style="font-family: inherit;"><i><u>Source: The Red Apron</u></i></span><br />
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<span style="background-color: white; font-family: inherit; line-height: 22px;">Lastly, just a few tips for the produce in this week's box - trim the green stalks off the </span><b style="background-color: white; font-family: inherit; line-height: 22px;">carrots</b><span style="background-color: white; font-family: inherit; line-height: 22px;"> before putting them in the crisper and they will stay fresher longer, pat your </span><b style="background-color: white; font-family: inherit; line-height: 22px;">lettuce</b><span style="background-color: white; font-family: inherit; line-height: 22px;"> dry and then wrap it in an absorbent paper towel and place it back in the bag, and keep your </span><b style="background-color: white; font-family: inherit; line-height: 22px;">tomatoes</b><span style="background-color: white; font-family: inherit; line-height: 22px;"> unwashed and at room temperature and if you want them to ripen quicker place them in a paper bag with an apple. Enjoy!</span></div>
</div>Cherylhttp://www.blogger.com/profile/04312847050674507014noreply@blogger.com3tag:blogger.com,1999:blog-4054168790760398411.post-43127164259081685182012-03-22T20:12:00.002-07:002012-03-27T20:32:52.996-07:00Organic Harvest Box for March 22, 2012<div class="separator" style="clear: both; text-align: center;">
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Welcome back to the Life Organic Blog!! I am really excited to be writing the blog for Life Organics. My family has been receiving the Basic Harvest Box for more than year and have enjoyed the variety of produce and the opportunities to try vegetables that I may never have picked up before. So, I'm not new to Life Organics, but I am new to blogging, so would be happy to have any feedback about style, recipes, and content that you want to give. <br />
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Before I get into the ideas for this weeks produce, I wanted to mention that I bought a case of the <b>Camino Fair Trade Organic Mango Juice</b> (did you know they were featured on <a href="http://www.cbc.ca/thebigdecision/episodes.html?ID=2212160939" target="_blank"><span style="color: blue;">Episode 2 of The Big Decision</span></a> on CBC) that Life Organics was offering the last couple of weeks, and my two kids have loved it. I do recommend to cut the mango juice with water for little kids as it is almost like nectar and very tasty and rich. This week I ordered a case of Tropical Juice and Limeade and can't wait to try both. I'm thinking that the Limeade with a bit of tonic, club soda, or sparkling water would've been a great patio drink this week.<br />
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When I originally looked at the list for this week's selection all I could think about was grilling, BBQ-ing, and fresh summer salads given our fantastic weather. Looking at the forecast for the weekend and next week I think that I might still be in the mood for some soups and casseroles. Tasha and I have had <b>radish</b> discussions over the last couple of weeks, <a href="http://www.foodland.gov.on.ca/english/vegetables/radishes/buy-store-prepare.html" target="_blank"><span style="color: blue;">how best to keep them</span></a> (trim the leaves, wrap in plastic and refrigerate), what to do when they get soft (immerse them in ice water for an hour before serving), and how to eat them. I use the Joy of Cooking (Rombauer, Rombauer Becker, and Becker) to look up all sorts of cooking information and was interested to read that radishes were considered an appetite stimulant and that the French had a custom of starting the day with a handful of radishes, eaten with sweet butter. In our house, we mostly eat our radishes raw, a bright addition to a vegetable tray, or sliced thinly into a salad, but I was interested to find a variety of cooked radish recipes such as, <a href="http://www.canadianliving.com/food/sauteed_radishes_and_watercress.php" target="_blank"><span style="color: red;">Sauteed Radishes with Watercress</span></a> or <a href="http://www.marthastewart.com/344877/roasted-radishes?center=276955&gallery=274898&slide=344754" target="_blank"><span style="color: red;">Roasted Radishes</span></a>. Certainly with the <b>baby lettuce</b> or <b>spinach</b> in this week's box, I think the radishes would be a great addition to your favorite salad recipe.<br />
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The other items in the box all inspire a variety of meal ideas. Our fruit always gets eaten as it is and we've been ordering extra <b>navel oranges</b> because we are finding them so juicy and tasty right now. The <b>apples</b> could be used for a <a href="http://www.foodnetwork.ca/recipes/Fruit/recipe.html?dishid=8209" target="_blank"><span style="color: red;">Baked Apple</span></a> dessert. The <b>potatoes</b> could be roasted on the BBQ, boiled, or mashed but for us will probably get used in <a href="http://www.jamieoliver.com/recipes/soup-recipes/leek-potato-soup" target="_blank"><span style="color: red;">Leek and Potato Soup</span></a>, with our leeks from last week. To take advantage of the early BBQ season I think that we will roast the <b>green beans</b> on the grill (you could add the <b>zucchini</b> with them) in some tin foil with some olive oil, garlic and seasoning. Or you could do a <a href="http://www.food52.com/recipes/4764_french_bean_salad_with_tarragon_and_green_peppercorn" target="_blank"><span style="color: red;">French Bean Salad with Tarragon and Green Peppercorn</span></a> from one of my new favorite food websites, <a href="http://food52./"><span style="color: blue;">Food52</span>.</a><br />
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Lastly, I was happy to see both <b>peppers</b> and <b>zucchini</b> on the list so that I could use it in one of our favorite, kid friendly, regular supper recipes, Chickpea Curry, served over rice or thin egg noodles. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXcQ8F97WYO7xygF3nAUm_KcbjkawRz9qxmInsqH8xbmnHMYjn5tDCaC0bA8Zq6hoRytj88q6F-SMLdFnR6mOwLIP2U71P8hHTe-uQUxa8VzvG4MAFSQv_9NCOhF4Ww4OnP5ZX5pvUj8E/s1600/IMG_0095.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXcQ8F97WYO7xygF3nAUm_KcbjkawRz9qxmInsqH8xbmnHMYjn5tDCaC0bA8Zq6hoRytj88q6F-SMLdFnR6mOwLIP2U71P8hHTe-uQUxa8VzvG4MAFSQv_9NCOhF4Ww4OnP5ZX5pvUj8E/s320/IMG_0095.jpg" width="240" /></a></div>
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<i><b style="background-color: #ffe599;">Chickpea Curry </b></i><br />
<span style="background-color: #ffe599;"><i>1 tsp. garlic, minced</i></span><br />
<i style="background-color: #ffe599;">1 tsp. fresh ginger, finely chopped or minced</i><br />
<i style="background-color: #ffe599;">1/2 c. chopped onion</i><br />
<i style="background-color: #ffe599;">oil</i><br />
<i style="background-color: #ffe599;">1/2 c. each red or yellow or green pepper, chopped</i><br />
<i style="background-color: #ffe599;">1/2 c. zucchini, chopped</i><br />
<i style="background-color: #ffe599;">1 tbsp. each of cumin, ground coriander, and curry powder</i><br />
<i style="background-color: #ffe599;">1 tsp. salt</i><br />
<i style="background-color: #ffe599;">1 c. canned diced tomatoes, drained</i><br />
<i style="background-color: #ffe599;">3 c. chickpeas</i><br />
<i style="background-color: #ffe599;">1 can coconut milk</i><br />
<i style="background-color: #ffe599;"><br /></i><br />
<i><span style="background-color: #ffe599;">Saute on med-high heat, onion, garlic and ginger in oil until onions are soft. Add peppers and zucchini and cook until soft (5-7 min). Add spices and salt and cook for 2-3 min stirring frequently. Add coconut milk, diced tomatoes, and chickpeas. Bring to a boil, turn down heat to medium and simmer for 10-15 min.</span> </i><br />
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I hope you enjoy my recipes and meal ideas, and I would love to see you comment with your ideas. Enjoy!Cherylhttp://www.blogger.com/profile/04312847050674507014noreply@blogger.com0tag:blogger.com,1999:blog-4054168790760398411.post-50895937896082071662011-06-24T05:55:00.001-07:002012-03-14T17:47:09.351-07:00Weekly recipe ideas for Thursday June 23, 2011by Brie<br />
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Fresh local strawberries are a sign of summer. We like to eat strawberries right from the basket, washing and coring them as we go. For dessert, nothing beats cut up strawberries piled up high on biscuits. Try either this <a href="http://www.joyofbaking.com/StrawberryShortcake.html">classic</a> or <a href="http://www.tammysrecipes.com/whole_wheat_strawberry_shortcake">whole wheat</a> version of strawberry shortcake (and when you run out of strawberries top them with any other seasonal fruit).<br />
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Grapefruit and oranges are both popular citrus fruit for eating and juicing. Low in calories and high in vitamin C, both are great options for mealtime or snacks. Try <a href="http://www.canadianliving.com/food/grapefruit_orange_juice.php">juicing</a> the grapefruit and oranges for a yummy breakfast drink or tossing them together for a lunchtime <a href="http://indianfood.about.com/od/sidesandsalads/r/grapefruitsalad.htm">salad</a>. <br />
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Rainbow chard gets its name from its colourful stems which can range in colour from white to yellow to red. Easily substituted in recipes for other greens, like spinach or kale, Swiss chard is great served in lasagna or with <a href="http://www.seriouseats.com/recipes/2010/01/dinner-tonight-quinoa-with-chard-and-mushrooms-recipe.html">quinoa and mushrooms</a>. It would also be tasty in this <a href="http://www.homemakers.com/food-and-recipes/chicken-with-swiss-chard-lemon-and-rosemary/r/7610">chicken with Swiss chard, lemon and rosemary</a> dish or in a <a href="http://www.wholeliving.com/recipe/swiss-chard-snap-peas-and-beef">snap pea and beef stir-fry</a>.<br />
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Jewel yams are members of the sweet potato family and as such are a high source of beta carotene. Jewel yams make great additions to <a href="http://crockpot365.blogspot.com/2009/05/sweet-potato-chili-vegan-crockpot.html">chili </a>and <a href="http://www.theglobeandmail.com/life/food-and-wine/recipes/roasted-sweet-potato-and-chard-soup/article196309/">soups</a>. You could also serve it with <a href="http://allrecipes.com/Recipe/quinoa-with-sweet-potato-and-mushrooms/detail.aspx">mushrooms and quinoa</a> or in a <a href="http://allrecipes.com/Recipe/sweet-potato-potato-salad/detail.aspx">potato salad</a>. <br />
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Sugar snap peas are a perfect ingredient to add to a stir fry. They can be tossed with <a href="http://allrecipes.com/recipe/stir-fried-shrimp-with-snow-peas-and-ginger/">shrimp</a>, <a href="http://www.bos-bowl.com/2010/02/chicken-and-sugar-snap-pea-stir-fry.html">chicken</a> or <a href="http://www.myrecipes.com/recipe/spicy-stir-fried-tofu-with-snow-peas-peanut-butter-mushrooms-10000001696609/">tofu</a>. My favorite way to eat them is <a href="http://www.food.com/recipe/roasted-sugar-snap-peas-162736">roasted</a>!<br />
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<div class="separator" style="clear: both; text-align: left;">These are some of the ideas on my menu plan this week. What are you cooking? </div><br />
<i>Brie loves eating food and is learning to love cooking food. She also blogs about motherhood at <a href="http://capitalmom.ca/"><span style="color: #999999;">Capital Mom</span></a> and about Ottawa with kids at <a href="http://www.kidsinthecapital.ca/"><span style="color: #999999;">Kids in the Capital</span></a>. </i>Capital Momhttp://www.blogger.com/profile/10169811675874649402noreply@blogger.com0tag:blogger.com,1999:blog-4054168790760398411.post-53458255674741816472011-06-18T06:28:00.000-07:002011-06-18T06:28:19.229-07:00Weekly recipe ideas for Thursday, June 16th<div class="separator" style="clear: both; text-align: left;">by Brie</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Fruit, like plums and pears, do make great snacks but they make even better additions to dinner. On a hot night try making a <a href="http://www.babble.com/best-recipes/dinner/simple-plum-chicken-salad-healthy-recipes-mark-bittman/">plum chicken salad</a> or <a href="http://food.chatelaine.com/Recipes/View/Roasted-plum-and-spinach-salad">roasted plum and spinach salad.</a> And as a side dish <a href="http://www.foodnetwork.ca/recipes/Side/Vegetables/recipe.html?dishid=10523">caramelized carrots and pears</a> sounds delicious!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"> <a href="http://2.bp.blogspot.com/-LL25iAU4zVw/TfqucwjwTsI/AAAAAAAAAIg/Q7IxFJrgF8Q/s1600/100_1304.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-LL25iAU4zVw/TfqucwjwTsI/AAAAAAAAAIg/Q7IxFJrgF8Q/s400/100_1304.jpg" t8="true" width="400" /></a></div><div align="left" class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;">Green beans are a great side dish to serve with dinner. From the simple, serving them either <a href="http://www.epicurious.com/recipes/member/views/STEAMED-FRESH-GREEN-BEANS-WITH-LEMON-BUTTER-1238768">steamed</a> or <a href="http://www.food.com/recipe/roasted-green-beans-133821">roasted</a>, to the more creative, <a href="http://allrecipes.com/recipe/honey-cashew-green-beans/detail.aspx">honey cashew green beans</a> or <a href="http://allrecipes.com/recipe/sweet-and-spicy-green-beans/detail.aspx">sweet and spicy green beans</a>, they make a great accompaniment to most meals. Green beans can also be served in the main meal, like this <a href="http://dinersjournal.blogs.nytimes.com/2010/05/17/the-temporary-vegetarian-a-vegan-main-dish-of-indian-green-beans/">green bean masala</a> or this <a href="http://blog.fatfreevegan.com/2006/11/best-vegan-green-bean-casserole.html">green bean mushroom casserole</a>. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Green onions (also known as scallions) are milder then most other onions. They can be cooked or used raw as a garnish. Add them to <a href="http://www.mangerati.com/sesame-orzo-with-charred-scallions">sesame orzo with charred scallions</a> or <a href="http://www.kalynskitchen.com/2008/05/stir-fried-tofu-recipe-with-scallions.html">stir-fried tofu</a>. For a lovely dinner make <a href="http://lacucinaitalianamagazine.com/recipe/honey_glazed_pork_with_scallions_and_carrots">honey glazed pork with scallions and carrots</a> or <a href="http://www.marthastewart.com/326855/chicken-with-rice-broccoli-and-scallions">chicken with rice, broccoli and scallions</a>. </div><div class="separator" style="clear: both; text-align: left;"><br />
Spinach is a favorite salad ingredient. If you are wanting to try out some new salad recipes consider <a href="http://allrecipes.com/Recipe/jamies-cranberry-spinach-salad/detail.aspx">cranberry spinach salad</a> or <a href="http://www.gourmetwarehouse.ca/qs/page/12403/12143/115">honey curry spinach salad</a>. Our spinach will be chopped up and added to some phylo to make a <a href="http://allrecipes.com/Recipe/spanakopita-greek-spinach-pie/detail.aspx">spinach pie</a>. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">These are some of the ideas on my menu plan this week. What are you cooking? <br />
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<em>Brie loves eating food and is learning to love cooking food. She also blogs about motherhood at <a href="http://capitalmom.ca/"><span style="color: #999999;">Capital Mom</span></a> and about Ottawa with kids at <a href="http://www.kidsinthecapital.ca/"><span style="color: #999999;">Kids in the Capital</span></a>. </em></div>Capital Momhttp://www.blogger.com/profile/10169811675874649402noreply@blogger.com0tag:blogger.com,1999:blog-4054168790760398411.post-90031419003779322502011-06-10T12:00:00.000-07:002011-06-16T18:28:57.049-07:00Weekly recipe ideas for Thursday, June 9th, 2011by Brie<br />
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When I opened my box this week I was the most excited to see a bunch of cilantro. That's right, cilantro. Cilantro is one of my favorite herbs because of its zingy flavour and its versatility. You can use it in a <a href="http://simplyrecipes.com/recipes/fresh_tomato_salsa/">tomato salsa</a> or <a href="http://www.epicurious.com/recipes/food/views/Carrots-with-Curry-and-Cilantro-104055">curried carrots</a> or <a href="http://happyaspie.wordpress.com/2011/05/25/kale-and-mushroom-enchiladas/">kale and mushroom enchiladas</a>. Cilantro is actually the leaves and stems of the Coriander plant. While I also like to cook with powdered coriander and dried coriander seeds, nothing beats fresh cilantro.<br />
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Kale is from the cabbage family. High in vitamins and minerals, kale is full of antioxidants. Kale is a common vegetable in Europe, historically and in the present day, and you will find many regional dishes make use of kale. Like Ireland's <a href="http://thepassionatecook.typepad.com/thepassionatecook/2007/01/irish_colcannon.html">colcannon</a>, Portugal's <a href="http://www.whats4eats.com/soups/caldo-verde-recipe">caldo verde</a> and Germany's <a href="http://www.food.com/recipe/german-style-green-kale-gruenkohl-50691">gruenkohl</a>. A great way to cook kale is to <a href="http://www.tasteofhome.com/Recipes/Steamed-Kale">steam it</a>, letting you preserve the vegetable's nutrients.<br />
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Mini peppers are a small hybrid of sweet peppers.Their size makes them great as a stuffed appetizer, like in this <a href="http://fishcooking.about.com/od/shrimprecipe1/r/Shrimp-And-Artichoke-Mini-Peppers-Appetizer-Recipe-Healthy-And-Easy-To-Make.htm">shrimp and artichoke recipe</a> or this <a href="http://fishcooking.about.com/od/shrimprecipe1/r/Shrimp-And-Artichoke-Mini-Peppers-Appetizer-Recipe-Healthy-And-Easy-To-Make.htm">turkey sausage recipe</a>. They are also great <a href="http://simplerecipes.me/?p=2452">oven roasted</a> and served over lettuce in a salad.<br />
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Carrots are root vegetables that come in a variety of colours, most commonly orange. Carrots are a perfect addition to salads, a favorite meal in our house during the warm weather. From the <a href="http://simplyrecipes.com/recipes/classic_carrot_salad/">classic carrot salad</a> to a <a href="http://www.homemakers.com/food-and-recipes/korean-russian-carrot-salad/r/8464">Korean-Russian carrot salad</a> to <a href="http://www.latimes.com/features/food/la-fo-calcook-rec4-20110609,0,6194857.story">spicy Moroccan carrot salad</a>, the possibilities with carrots are endless! For those that prefer soups over salads, try this <a href="http://www.epicurious.com/recipes/member/views/SUMMER-HARVEST-CASHEW-CARROT-SOUP-1202909">cashew and carrot soup</a>.<br />
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As for the avocado in this week's box. Sure you could throw it in a <a href="http://www.epicurious.com/recipes/food/views/Carrot-Avocado-Salad-232625">carrot salad</a> or make some <a href="http://www.marthastewart.com/260303/avocado-celery-and-scallion-bruschetta-w">bruschetta with celery</a>, but even better is this recipe for <a href="http://londonfoodieny.com/2008/07/27/a-recipe-oatmeal-chocolate-chip-cookies-with-avocado/">oatmeal chocolate chips cookies</a> (with avocado). Yum. <br />
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This week's box had some great summer fruit.The peaches and raspberries will make great lunch or afternoon snacks on this hot days. <br />
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These are some of the ideas on my menu plan this week. What are you cooking? <br />
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<em>Brie loves eating food and is learning to love cooking food. She also blogs about motherhood at <a href="http://capitalmom.ca/"><span style="color: #999999;">Capital Mom</span></a> and about Ottawa with kids at <a href="http://www.kidsinthecapital.ca/"><span style="color: #999999;">Kids in the Capital</span></a>. </em>Capital Momhttp://www.blogger.com/profile/10169811675874649402noreply@blogger.com0tag:blogger.com,1999:blog-4054168790760398411.post-33719920709253049202011-06-02T18:36:00.000-07:002011-06-16T18:30:37.521-07:00Thursday, June 2ndby Brie <br />
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This week's box had some great fruit, including a pineapple, bananas and seedless grapes. Pineapples, named for their similar appearance to pine cones, are a great source of manganese and vitamin C. Two great ways to tell if a pineapple is ripe is to smell it (you want a sweet not fermented smell) and to press down on it (you want it to be firm but still give a little). <br />
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Fruit, while great for snacking, is also a great addition to any recipe. Try pineapple in a <a href="http://www.foodnetwork.ca/recipes/Salad/Fruit/recipe.html?dishid=8024">spicy salad</a>, <a href="http://recipes.sparkpeople.com/recipe-detail.asp?recipe=465734">asparagus chicken</a> or even <a href="http://glutenfreegoddess.blogspot.com/2011/02/quinoa-salad-with-pineapple-broccoli.html">quinoa broccoli salad</a>. Grapes can be added to <a href="http://allrecipes.com/Recipe/roasted-grapes-and-carrots/Detail.aspx">roasted carrots</a> or <a href="http://paleodietlifestyle.com/bacon-grape-broccoli-salad/">broccoli salad</a>. And for the baker, try <a href="http://www.epicurious.com/recipes/food/views/Caramelized-Fresh-Pineapple-Tiramisu-239811">caramelized fresh pineapple tiramisu</a> or a <a href="http://www.skinnytaste.com/2010/07/creamy-grape-dessert.html">creamy grape dessert</a>. <br />
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Sweet corn is a sure sign to me that summer is on the way. A great source of fibre and Vitamin C and low in calories, corn is perfect <a href="http://latinfood.about.com/od/saladsdressings/r/steamed-corn.htm">steamed</a> or <a href="http://allrecipes.com/Recipe/tasty-bbq-corn-on-the-cob/Detail.aspx">BBQed</a>. For a tasty dinner side dish you could try <a href="http://allrecipes.com/Recipe/creamy-sweet-corn/Detail.aspx">creamy sweet corn</a>. <br />
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The box this week also had a container of cherry tomatoes on the vine. Cherry tomatoes are small tomatoes perfect for <a href="http://jeffcooking.com/pub/Romaine--Carrot-char38amp-Cherry-Tomato-Salad-wchar47-Lemon-herb-Yogurt-Dressing.html">salads </a>but can just as easily be substituted for tomatoes in any dish. Cherry tomatoes are also great <a href="http://fortheloveofcooking-recipes.blogspot.com/2008/11/roasted-asparagus-and-cherry-tomatoes.html">roasted with asparagus</a>. Or try making <a href="http://www.oprah.com/food/Creamy-Carrot-Soup-with-Cherry-Tomato-and-Corn-Salsa">creamy carrot soup with cherry tomato and corn salsa</a>. For a recipe sure to impress dinner guests, I loved this <a href="http://www.epicurious.com/recipes/food/views/Vodka-Spiked-Cherry-Tomatoes-with-Pepper-Salt-105108">vodka-spiked cherry tomato recipe</a>.<br />
These are some of the ideas on my menu plan this week. What are you cooking? <br />
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<em>Brie loves eating food and is learning to love cooking food. She also blogs about motherhood at <a href="http://capitalmom.ca/"><span style="color: #999999;">Capital Mom</span></a> and about Ottawa with kids at <a href="http://www.kidsinthecapital.ca/"><span style="color: #999999;">Kids in the Capital</span></a>. </em>Capital Momhttp://www.blogger.com/profile/10169811675874649402noreply@blogger.com1