Organic Harvest Box for May 31, 2012

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.

I am excited about the eggplant 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:

• To store the eggplant,wrap it in a paper towel or the paper it came in, 
• Place it in a plastic bag with holes and/or in the veggie crisper, 
• Eggplant shouldn't be left for more than about 4 days in the refrigerator as then it starts to get bitter,
• Try to use the eggplant as soon as possible for best flavor and results.  

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 Melanzane Arrostite (Marinated Eggplant with Olive Oil, Garlic and Mint) looks delicious and very similar to my uncle's eggplant.  I also came across this recipe for Spicy Grilled Eggplant 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 coloured peppers (stove or grill) with some olive oil, chopped and then added to some chopped tomatoes and fresh herbs to make a bruschetta.

The baby bok choy 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:

• Cold Noodle Salad
• House Noodles with Chicken - use the peppers as well in this one
• Steamed Chicken Breasts with Aspargus, Baby Bok Choy and Shitake Mushrooms 
• Bok Choy Stir Fry - for an easy side dish

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 - cauliflower - 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.  

Number 2 and last thing for this week - field cucumbers - 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 - Gingery Pork and Cucumber Pitas.  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.

Organic Harvest Box for May 24, 2012

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.

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.



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.

 

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.

Helping out with seed planting

All sorts of basil

The classic old sign that Joyce didn't want me to photograph, because "it's old and there's dirt on it."

Kale plants on their way

Young Toy Choy plants which do well in our cooler climate

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 Belle Terre's plants for sale and a full list is available on the Life Organic website.

The newer sign that Joyce really wanted me to take a photo of, no dirt!

I won't offer you much in terms of recipes for this weeks produce. Don't forget to chop the greens off the carrots to keep them as fresh as possible, and Tasha thinks that the Pachino tomatoes 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 romaine and spinach are going to come in handy for a nice big green salad.  And the carrots will be great cut up and dipped for the younger crowd.  I can't wait to grill the asparagus again as it is so good this time of year.  And I still have more rhubarb from my garden so another apple and rhubarb crisp is on the way.   But I am a recipe addict so I have to leave you with Grilled Sweet Potatoes with Apples which is how I will choose to use the yams and apples, served alongside some simple grilled asparagus, grilled chicken and elk sausages from the market.

Organic Harvest Box for May 17, 2012

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.

Guess what - haven't used my cabbage yet, but I am going to use it to make the Japanese Coleslaw (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 tomatoes, peppers, cucumber and/or apples in this week's box: Summer Quinoa Salad, Quinoa Salad with Chickpeas, Feta, and Apples, and Vegetable Quinoa Salad.  My other favorite "weekend" salad that I often make is a Broccoli Salad, which you probably have had in some form or another:

1 1/2 c. broccoli, cut up into florets
1 c. celery, chopped
1/2 c. chopped red onion or green onion
1 1/2 c. grapes, red or green, halved
Any combination of:
handful of sunflower seeds, unsalted
handful of bacon bits
handful of raisins
handful of slivered almonds


Dressing (this is my aunt's recipe - it can be a bit sweet):
1 c. mayonnaise
1/3 c. sugar
1 1/2 tsp. white vinegar
OR
Dressing (a little healthier with no sugar):
1/2 c. low fat plain yogurt
1/4 c. light mayonnaise
1 tbsp. lemon juice


I went to my recipe box to grab the broccoli salad recipe, and found this one that I need to share, Broccoli Salad with Oriental Flavours.  And I found one that is a great summer salad and a good use for the romaine lettuce, Romaine Lettuce Salad with Spicy Blueberry Salsa.  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.



Did you know that in some parts of Europe, people won't eat the green asparagus 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, Spargelsaison or Spargelzeit 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:

• eating it soon after purchase,
• 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,
• small asparagus stems can have just a little bit cut off the end,
• 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,
• asparagus can be prepared a number of ways, boiled, steamed, sauteed, or roasted

Our favorite way to have asparagus 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.  

A little late for Cinco de Mayo, but our avocado is going to be used to make guacamole this weekend, served alongside some quesadillas grilled up on the BBQ.  I also came across this recipe for Kale Salad with Apricots, Avocado and Parmesan which led me to read some of the links from thekitchn.com 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)

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.

Thursday, June 2nd

by Brie

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).

Fruit, while great for snacking, is also a great addition to any recipe. Try pineapple in a spicy salad, asparagus chicken or even  quinoa broccoli salad. Grapes can be added to roasted carrots or broccoli salad. And for the baker, try caramelized fresh pineapple tiramisu or a creamy grape dessert.  

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 steamed or BBQed. For a tasty dinner side dish you could try creamy sweet corn.

The box this week also had a container of cherry tomatoes on the vine. Cherry tomatoes are small tomatoes perfect for salads but can just as easily be substituted for tomatoes in any dish. Cherry tomatoes are also great roasted with asparagus. Or try making creamy carrot soup with cherry tomato and corn salsa. For a recipe sure to impress dinner guests, I loved this vodka-spiked cherry tomato recipe.
These are some of the ideas on my menu plan this week. What are you cooking?

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

Thursday May 26th

by Brie

The first thing I wanted to do when I opened my box this week was to eat the blueberries I found inside. Blueberries will keep 10 to 14 days after they are picked, and these blueberries look perfect for eating! Make sure you wash the berries just before using to prevent them from becoming mushy. The berries can also be frozen, without washing them to keep their skins tough, and then rinsed and drained right before serving.

Local Ontario asparagus is in season and I was happy to find some in my box. After growing up eating over-cooked asparagus, I have come to love this vegetable now that I know how to cook it properly. Asparagus really is perfect cooked and served on its own, maybe even with a bit of lemon juice, but it is also a versatile vegetable to add to dishes. You can bake it, add it to a goat cheese quesadia or put it in a vegetable handroll. And don't forget that while asparagus tastes great, it is also high in folic acid and low in calories.

In the box were also some Quebec red potatoes and Lebanese cucumbers. Toss in the local coloured radishes and you have the makings of a perfect summer salad. Add the snow peas from this week's box to the potatoes and try a curried salad. Or if you prefer, make a cold cucumber potato soup on a hot spring night. Potatoes are also excellent served, as always, fried up for breakfast.

We eat broccoli often at our house. I have steamed it, roasted it, added it to salads and eaten it in stir-frys. Looking for something different to do with broccoli I found this savory broccoli cupcake recipe. I am smitten and plan to make it as soon as possible. Do you have any new and different broccoli recipe suggestions?

Ripe peaches make great snacks. Peaches are low in saturated fat, cholesterol and sodium and a great source of Vitamin C. Now that Spring is here and the BBQ season has started you may want to try making balsamic-marinated pork chops and grilled peaches or grilled peaches with blue cheese and walnuts for dinner. For dessert make some maple-grilled peaches.
Our box this week also held bananas, chives and an orange pepper.

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

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

Organic Harvest Box for June 4, 2010

This week's Organic Harvest Box is as inviting as ever! Nothing says spring (and almost summer!) like a beautiful box of fresh organic produce. Take a look:


Spinach is one of the most versatile and delicious greens out there. It is packed full of Vitamin K, as well as carotenoids like beta-carotene, lutein, and zeaxanthin. A good supply of vitamins B6 and C may help put you in a good mood, as both play vital roles in the production of neurotransmitters like dopamine and serotonin. Not convinced yet? Spinach is also an excellent source of folate, known to protect against birth defects, and it also helps prevent cancers of the cervix and lungs. It can also work with vitamin B6 to protect against heart disease.

So there you go! Grab yourself a big spinach salad and dig in.

Salads are still just about my favourite way to eat spinach. Many people are not aware of the vast array of possibilities for spinach salads - they do not have to be dull and boring! I've compiled a great list for you this week, and I urge you to try at least one of these super salads and report back with your results:

Strawberry Spinach Salad with Almonds and Dill

Spinach Salad with Poached Eggs

Wilted Spinach Salad with Chickpeas

Sassa's Spinach Salad

Spinach Salad with Mushroom and Parmesan

Spinach Salad with Bacon and Feta

Really not a salad fanatic like I am??? Toss your spinach into a batch of this Spinach and Basil Pesto or simply turn your greens into a delightful side dish and serve up this Sauteed Spinach.

I get the Kraft Canada magazine in the mail several times a year - they send one out for each season, and there are often a couple recipes I try out of each book. They are free and you can sign up for the service at their web site. This week I tried this Mexicana Chopped Salad and this Peaches and Greens Salad and both were welcome additions to my lunch time routine. I often substitute the prepackaged ingredients for those I make myself at home - especially the Kraft salad dressings as they are often high in sugar. I'm making a few tweaks to this Broccoli Salad this weekend and am taking it to a potluck barbecue.

Blueberries - what can I say? We love them at our house. I've slowly been experimenting with main meal recipes that incorporate blueberries - although often the blueberries get gobbled up as soon as I wash them by three pairs of little tiny hands in my house. However, I'm really hoping to try this Grilled Chicken with Blueberry-Basil Salsa this week. For lighter fare, I like the looks of this Summer Salad with Blueberries or a Chilled Blueberry Soup. And who can say no to a piece of steaming hot Blueberry Coffee Cake or a slice of Blueberry Breakfast Bake?

Fresh spring asparagus is another of our regular favourites. I rarely get to experiment with dark, green stalks because I tend to grill them up on the barbecue, sprinkle them with olive oil, lemon, and salt and pepper, and eat an entire bunch at once. But, just for you, I've gathered together a nice list of asparagus choices for you this week:

Asparagus and Crab Salad

Asparagus and Cucumber Vinaigrette

Asparagus with Mustard-Herb Vinaigrette

Roasted Asparagus with Capers and Lemon

Quinoa with Tofu and Asparagus

Grilled Vegetable Wrap

Looking to try something new with your avocado this week? Guacamole not cuttin' it for you? Why not experiment with these Glazed Chocolate-Avocado Cupcakes? For a healthy lunch choice, dig into these Mango Avocado Rolls or serve up this tangy Asian Spinach Salad with Marinated Mushrooms.

Happy organic eating to you all!

Organic Harvest Box for May 14, 2010

Here is this week's Harvest Box, full of fresh spring goodies!

There are weeks when I never get around to doing anything special with my tomatoes. I love slicing them and adding them to basically any type of sandwich, or tossing them on top of a salad. And there's nothing tastier than a plate of sliced tomatoes drizzled with Basil Vinaigrette (for Drizzling Over Tomatoes). This vinaigrette is so flavourful, it will knock your socks off!

If you enjoy roasted tomatoes, try this recipe for Whole Roasted Tomatoes, it is fantastic and easy to do. I'm also a lover of this Zucchini Salad with Tomato and Basil and have this Tomato and Shrimp Pasta with Feta as well as this Kale, Mushroom, and Tomato Saute on my radar for upcoming meals. And nothing says spring to me like fresh Spicy Tomato Salsa - I like to bring a bowl to the dinners and barbecues I attend all summer long . . . usually makes me the hit of the party!

Remember that anytime you come across a recipe that requires canned tomatoes, it is always easy to substitute fresh ones. And don't throw those tomatoes in the crisper in your fridge, leave them on the counter - they ripen better and will taste far superior.

Fresh local asparagus is another springtime favourite at our home. Asparagus is a veggie you can easily incorporate into a main meal, like this Risotto with Asparagus. It's divine in salads like this Asparagus, Cherry Tomato, Olive and Feta Salad and this Asparagus and Crab Salad. You can also make Creamy Spring Asparagus Soup, or throw those stalks right on your barbecue and serve Grilled Asparagus with Parmesan alongside your main dish.

If you're willing to try something different with your chard this week, why not get some use out of those gorgeous stems and make these Baked Swiss Chard Stems? Or toss that chard into Swiss Chard Tuna Salad, and layer it on some crusty bread. I think my favourite find of the week has to be these Swiss Chard and Mushroom Squares, so if I get a chance to make them I will be sure to post some pictures! I also like the sound of this Swiss Chard-Stuffed Flank Steak and think Swiss Chard with Shallots would be a welcome addition to any spring-time meal.

Until next week, enjoy your harvest box!

Roasted Asparagus Wrapped in Ham

Here is another one of Kalyn's fabulous recipes. I tried this Roasted Asparagus Wrapped in Ham out for Mother's Day on Sunday and all who ate these, loved them!

It is simple, fast, and delicious!

Grab some asparagus and cut the ends off. Wrap each piece of asparagus in a slice of ham. Place them on a baking tray to stick in your oven. A toothpick will hold the ham in place.

Bake at 400 for about 10-15 minutes.


Enjoy and serve as is or with mustard for a dipping sauce.

Organic Harvest Box for May 7, 2010

Another gorgeous looking Organic Harvest Box is here!

I managed to survive my first full week of the South Beach Diet. Although I was not entirely "unhealthy" to begin with, the biggest change in my diet is the cutting out of sugar and carbs and the increase of protein and vegetables. So far so good, I am feeling much more energetic than I expected, and have fewer cravings too. So stick with me while I focus on a fabulous blog this week, Kalyn's Kitchen, (I have linked to a number of her recipes in the past) and post mostly recipes I found on her fantastic site.

Mmmmmmm . . . mangoes! Get ready for the fresh taste of spring with a Mango Salad with Black Beans, Avocado & Mint, or try this Mango Salsa with Red Bell Pepper. Mango salsas are so easy to make, and are a delicious addition to so many types of food (fish, chicken, beef, even your nacho chips). Check out Kalyn's Roasted Tilapia with Black Bean, Mango, Lime & Cilantro Salsa - my mouth is watering just looking at that photo and I can assure you I'll be adding this to my menu this upcoming week.

One small issue with the South Beach diet for me has been the lack of variety in my snacks. But hold on - I think my bland days are over. Look at these Roasted Kale Chips with Sea Salt and Vinegar and tell me you wouldn't want a plate of those at your side to munch on? I hope to make a batch over the weekend and will post pictures and results for you when I'm finished! Another good choice for your kale this week is this Sauteed Kale with Garlic and Onion - fast and simple and a super side dish choice if you're doing some barbecuing over the weekend. And for those South Beach breakfasts try these Kale and Red Onion Savoury Breakfast Squares - definitely sounding better than some of the bland omelets I made this week.

Having guests over for dinner is intimidating me a little bit. I'm having friends over for dinner tomorrow night and don't want to sabotage the two-week "Phase One" by breaking this diet. But, really, who wouldn't be thrilled to be served Roasted Asparagus Wrapped in Ham as an appetizer before some delicious salads and a hearty steak? Maybe with a little Pan-Fried Asparagus Tips with Lemon on the side? And click and look at this Asparagus and Tomato Frittata with Harvati and Dill - fabulous and can feed your whole family!

Although sweet potatoes (yams) are not permitted in Phase One of South Beach, my kids love 'em so I'll have to give in and whip some up for them. I'm loving Kalyn's Spicy Sweet Potato Fries and will see if they are as popular as my Savoury Sweet Potato Sticks or the Grilled Sweet Potatoes. Not grilling weather where you are yet?? If you're feeling like some comfort from your crockpot, check out these Spicy Crockpot Sweet Potatoes.

Enjoy your produce, and I hope all the Mothers out there enjoy a special Mother's Day on Sunday!

Harvest Box for October 16

Welcome to the new Life Organic Recipe Blog! Check in here each week to find helpful tips and recipes for all the food in your Harvest Box. Not a customer yet? No problem, you can find more information and sign up for delivery service in Ottawa at the Life Organic website.

Life Organic delivers "fresh Harvest boxes filled with delicious seasonal organic fruits and vegetables, and other ethically produced foods straight to your doorstep. They are committed to high quality; source as much as possible from local growers, ensure that farmers receive fair prices for their produce, look after the environment and always strive to keep customers absolutely delighted with friendly and convenient service".

Ready to take a look inside this week's Harvest Box???


That big green leafy stuff is Baby Kale - here are some easy ideas to use for your kale. One of the tastiest and simplest ways to cook kale is to saute it in a frying pan with a bit of oil (add onions or garlic if you like). Kale is full of nutrients and is a fabulous source of vitamins C and A . . . you're doing your body a favour by eating this stuff!

Here is some great information on washing and cooking with leeks. My favourite way to cook leeks is in soup, and you can find a whole slew of leek recipes at www.leekrecipes.org. This Potato Leek Soup is one of the my family's favourite recipes . . . and is a hearty, warm treat on a cool fall day.

Looking for a new way to use up your squash? I use any type of squash in this Roasted Apple and Acorn Squash Soup. It's rich and filling and incredibly healthy!

I've got this Chilled Squash and Carrot soup on my radar as well. Looks delicious and I can only imagine how decadent the flavours of squash and carrot mixed together will taste.

Although I am usually a little boring when it comes to asparagus (I often just roast or grill the stalks and serve them with a little olive oil and salt and pepper), there are dozens of asparagus recipes I'd like to try out. Here are a few to get you started!

Asparagus and Cashews
Asparagus with Brie
Asparagus Wrapped in Proscuitto
Asparagus with Poached Egg

Although these are more work than I might ever have time for, check out these Shrimp, Pork, and Sugar Snap Pea Spring Rolls! What a unique way to use up your sugar snap peas and this is definitely worth a try if you are having people over and want to completely impress them with your culinary expertise.

My kids don't boast the most impressive palates for veggies, but they are dedicated to their daily bowl of raw carrots. They love them raw, or slightly cooked, alone, or with a side of dip.
But if you're interested in getting a little creative with this week's carrots, try this absolutely to-die-for Carrot Cake, or this Velvety Carrot Soup.

Ready to gobble up those tasty bosc pears in your box? Why not try something completely different this week and add them to a healthy dish of Fresh Pear and Curry Pasta. It's super easy and very delicious!

Be sure to check back next week for new ideas for your weekly Harvest Box.