Organic Harvest Box for August 23, 2012

So while I was out of town last week, Tasha is sending me this beautiful photo of the cherry tomatoes from Songberry Farm (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.

And then she proceeds to send me this recipe for a Tomato Medley 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 cherry tomatoes and orange field tomatoes 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.  

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 Leek Soup this week.  I make this recipe from the Joy of Cooking, it is very simple:

3 tbsps. unsalted butter
6 medium leeks, chopped
1 1/4 lbs potatoes, peeled and thinly sliced
6 c. stock (poultry, vegetable) or water
Salt and Pepper
1/2 to 1 c. heavy cream

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 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 beets and fennel.  I could write this whole blog just about that combo (and I apologize in advance if that's what it turns into).  Add some apple 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 - Hearty Beet and Fennel Salad - 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 Herbed Beets with Fennel and Beets with Fennel, Orange and Walnuts; 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 Roasted Beets, Fennel and Apple  or Beet and Fennel Soup with Kefir.

Since I offhandedly mentioned wearing rubber gloves for grating your beets, 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 Gawker - 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.

A couple of more ideas for this week:

• Use the green beans and tomatoes in "Beatrice's Salad" from Ricardo's website,
• Use the broccoli and apple in Broccoli Apple Soup from Food52.com,
• Pick up an onion and add it to the fennel, green pepper and tomatoes to make The Ultimate Greek Salad from Nigella's website

And enjoy the hot weather this weekend with some great food and fresh produce.

Organic Harvest Box for August 2, 2012

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.

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.

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.

Plum Strudel
Filling
1/2 c. sugar
1/3 c. fresh bread crumbs (challah bread if you can)
1 tbsp. flour
1/2 tsp. ground cardamom
3 c. firm ripe plums, cut in 3/4" dice


Pastry
6 sheets of phyllo
1/3 c. melted butter
1/3 c. sugar


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 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.

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 WH Foods outlines all the good properties of beets, and some simple ways to cook them.

I came across a neat summer recipe for Creamy Corn and Zucchini 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 Farmer's Market Corn Toss 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:

Potato Salad (courtesy of Dominique)
Red potatoes - cook and cool
Finely chop red onion and shallots
Stir together equal parts of canola oil and plum vinegar.  Add some pepper and cilantro.  Toss with the vegetables and chill.


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 - www.carrotmuseum.co.uk  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, The Many Colours of Carrots, it outlines the nutritional benefits and differences of each of the different colors.  And there is a recipe for Coloured Carrots and Couscous at www.coloredcarrots.com that also looks really good.

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.

Organic Harvest Box for July 26, 2012

It 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.

I received an interesting Savvy Mom article this week about party ideas around an Olympic theme and so I'm a little hooked on it this week.  It started with Torch Cupcakes (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 plums), red (cherry tomatoes), yellow (beans), and green (zucchini or broccoli).  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.

I started with beets - 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 Roasted Beets).  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 Pickled Beets recipe on the TLC website or this English Style Pickled Beets 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.

Chard 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 Chard and Chickpea Ribolitta soup, 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 onion and garlic from this week's box as well.  Or search through this collection of chard recipes from British organic veggie box distributor Abel and Cole.  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!

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 zucchini (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 Zucchini Cake.  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 zucchini into rounds, brushing with some olive and seasoning and grilling on the barbecue, or add some large chunks of onion and broccoli to a grill proof skillet or tray and roast all of them together.

Lastly, to stick with the British theme, I was thinking about making some small batch marmalade with the oranges (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,  The Complete Book Of Small Batch Preserving, 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 (basic resource for all things preserving) and found their recipes for the Easiest Ever Marmalade  and Orange Marmalade.  There is also this apparently no fail Orange Marmalade 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 Valencia Orange Marmalade that is made over 3 days which is typical of marmalade.  I would half their recipe. 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 English scone, with some clotted cream or butter, and some homemade marmalade.  Cheers.

Thursday, May 12th box

by Brie

Our box this week was filled with some great looking produce. I can’t wait to get cooking because I know the produce is going to taste as good as it looks!

Cauliflower, which is low in fat and high in dietary fiber and vitamin C, is a versatile vegetable to cook with. From soups to salads to curries, it can be chopped up and tossed into pies or stews. It can even be used as a substitute for rice. Combining cauliflower with the beets that also came in this week’s box results in some great sounding recipes, like spice roasted cauliflower with beet emulsion and beet and cauliflower latkes.

Beets have been recognized to contain nutrients that help protect against heart disease and certain cancers, especially colon cancer. They also contain folic acid, which is great for pregnant women. I think that I love beets best for their colour. They are such a deep and vibrant red. Every time I see them in our box I resolve to make a beet cake! If only for the red colour of the cake. Try adding beets to some of the other produce in your box and serve roasted beet and apple salad or roasted beets, broccoli and spinach quinoa. This beet stew with lamb meatballs would make a great dish for a dinner party!

Broccoli and zucchini, despite their difference, are easy to interchange between dishes. Both are great for stirfrys and fritters and soups. Try using the zucchini in this vegetable chowder and the broccoli in this blue cheese and chargrilled pear soup. The only thing I think zucchini is better at then broccoli is baking. So if you feel like baking make some zucchini bread, or better yet some chocolate chip orange zucchini bread.

Our box this week also contained some tomatoes, arugula and lettuce, perfect for a summer salad. Maybe with a nice Asian ginger salad dressing. And for snacking or light desserts, the box contained a bunch of bananas. Gala apples, Valencia oranges and Bartlett pears.

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, March 17th box: Meals from around the world

by Brie

I love opening up our box and imagining all of the meals we could make with the produce inside. It's like looking at an empty canvas. The hard part comes when I have to narrow down all the choices.

The bag of beets and crimini mushrooms are going to be part of a Ukrainian meal we are making for a weekend dinner party. I tried making homemade pierogies once before and they turned out great. This time I am going to make them with a potato and mushroom filling. The beets are going to be turned into borscht, with a little help from the big bag of celery from our box.

(I am trying to find new recipe ideas for beets. I thought this beet cake with cream cheese icing looked good. Do you have any yummy beet recipes to share?)

The broccoli and leaf lettuce are going to form the basis of two Thai meals. I am thinking of a broccoli and tofu stirfry served with noodles, although I still haven't decided on a sweet ginger sauce or peanut sauce. I love lettuce wraps because there are so many filling options. I love these soba noodles and vegetable lettuce wraps with hosin and chili sauce and curried chickpeas an quinoa recipes.

Finally, the spinach and basil are going to be used to make an Italian meal. I am still deciding between a spinach-walnut pesto and a warm spinach-basil sauce.

This week's box had bananas, blueberries and navel oranges. All great fruit to be eaten for snacks or as dessert!

This is what's 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, February 10th: soup and other food

by Brie

It is the middle of February and that seems like the perfect time for soup. Lots of soup. When I opened my food box this week all I could see was soup. Beets are perfect for borscht. Cabbage mixed with garlic is a great soup for a cold day. I love the bright green of cream of broccoli soup. Curried carrot soup would go perfect with the lettuce wraps I am going to make with the romaine lettuce in the box. And cream of mushroom soup is one of my favorites. 

(If you are planning a week of soup like I am, try making my favorite homemade whole wheat bread recipe. I have yet to make a bad loaf!) 

For anyone who wants to make some food that doesn't get pureed, how about using the shredded cabbage for some fresh coleslaw, fried cabbage or cabbage noodles (I think I will try the last one and see if I can get my kids to eat it!). The beets would be great roasted with ginger or in a marinated salad. Mushrooms are always good in risotto (this recipe uses a slow cooker), gravy or dressed up in a mushroom tart.

I'll also be making a few non-soup dishes this week. Like our now favorite zucchini phyllo pie (did I mention my four year old ate three servings last time) and my favorite chili recipe with some yams thrown in.

A big bag of beautiful looking apples arrived in our box. The kids have already started eating their way through the apples, but I am tempted to set some aside for an apple pie or apple tart. If you have some time try making a batch of apple butter. We cooked some up in the fall and it was great served on toast, yogurt or pancakes.

This is what's 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 December 3, 2010

Ginger is a fragrant, flavourful, and versatile root or spice.  It lends itself well to many different styles of cooking . . . and baking as well.  Fresh ginger can be substituted for ground ginger at a ratio of about 6 to 1, although the flavors of fresh and dried ginger are somewhat different.  Ginger is often thought to be effective in treating nausea of various kinds. 


A popular use for cooking with ginger is to pair it with meat, like in this recipe for Ginger Pork.  While pork is especially tasty with ginger, seafood works too, as in something like this Grilled Shrimp with Lemongrass and Ginger.  And be sure to try out this Sesame Ginger Chicken Salad as well. For those with a sweet tooth, like ME, nothing beats the old tried and true Ginger Cookie, especially during the holidays. Or for something different why not serve a hot slice of  Spiced Apple Ginger Bread to your friends and family on Christmas morning?  Another winner on my radar this week is this Pear Ginger Maple Pie - I think the picture speaks for itself!


I'll be the first to admit that as the mother of three young children, endive are not something that are normally on my shopping list.  But when they arrive in my Harvest Box, I'm more than happy to find some exotic uses for them!  Did you know that an endive is is a leaf vegetable belonging to the daisy family. Endive can be cooked or used raw as appetizers or in many types of salad.  A popular favourite is Endive Stuffed with Walnuts and Goat Cheese, and it's lovely to serve as an appetizer before a dinner. Smoked Trout in Endive is a fantastic treat to serve over the holidays, is easy to make and will most definitely impress your guests.  As for salads, a few tasty uses for endive include this Apple and Endive Salad, a Warm Endive Salad, or this Endive-Radicchio Salad with Pancetta and Gorgonzola. One last unique idea - fire up a pan and try this Sauteed Endive with Avocado.

Looking for some new uses for that bag of beets?  We can help you out.  Ever thought of trying Gnocchi with Roasted Beets?  If not, you should give it a go, as I can guarantee you will be delightfully surprised.  Other delicious meal ideas include Beets with Walnut Garlic Sauce, Beets with Lime Butter, and Beets and Greens Quesadillas. And nothing "beets" a traditional Ukranian Borscht.

Keep it healthy, and enjoy your organic produce this week!

Organic Harvest Box for October 15, 2010

Here is our mid-October organic Harvest Box!  It looks fantastic ...

Are you struggling for ways to use your beets?  I tried to find a variety of different recipes this week, so I'm hoping you'll all try something a little out of your comfort zone!   Martha Stewart's Beet Salad with Arugula and Orange is simply fantastic and completely delicious.  Another delicious salad is this Beet and Tomato Salad.  If you like roasted beets, give these Roasted Beets with Mini-Yogurt Sauce - they are truly amazing.  And new to me, but looking positively yummy, is this  Creamy Goat Cheese and Beet Green Pasta.

I always enjoy trying new ways of cooking kale, as I'm often pleasantly surprised at how delicious it tastes.  This Crispy Kale and Tofu with Brown Rice is a wonderfully healthy meal that can be enjoyed by your entire family.  Kale is a pleasing addition to a Tuscan Vegetable Soup, which makes a nice light dinner or a satisfying lunch.  Or better yet, try  Black-Eyed Peas with Black Kale and enjoy the essence of this delectable flavour. Another option is Bacon, Tomato And Kale Soup, a rich-tasting soup that will have those enjoying your meal coming back for more!  And if you're looking to appreciate the taste of kale on its own, be sure to give this recipe for Cavolo Nero (Black Kale) a try.

Carrots are so versatile, and yet I find myself relying on the same couple of recipes all the time.  My kids are huge carrot eaters, so I make sure to always have peeled, sliced carrots in a sealed container in our fridge so they are easily accessible for a quick snack.  While I've never tried it, I have heard that Creamy Carrot Juice 

is delicious and one hundred per cent good for you. Pickled Carrots???  Never tried them but they do sound intriguing. Creamy Carrot Soup, and many varieties of carrot soup, is fantastic and scrumptious this time of year and are perfect as a side dish or appetizer before dinner.  If you like to serve carrots as a side dish accompanying your main meal (and many people do) be sure to check out  Garlic and Thyme Glazed Carrots , Spicy Braised Carrots, and this Morrocan Carrot Salad.  Is that sweet tooth calling out your name lately?  Then come forth and satisfy it with this luscious Carrot Cake - you won't be disappointed.

Organic Harvest Box for September 10, 2010

Check out this week's Harvest Box from Life Organic:


It's the second week of September and there is a cool breeze in the air in the mornings now! Fall is definitely not far away, and it's almost time to get excited about cooking up some delicious autumn meals. In a last ditch effort to enjoy the last few days/weeks of summer, I'm dedicating this post to fresh salads.

Fresh local tomatoes are perfect this time of year, and plentiful in this area. There are countless numbers of ways to create simple and nutritious tomato salads. For one, this Easy Tomato Salad. Nothing beats the simple and look and taste of a Caprese Salad - mozzarella, tomato and basil never tasted so good. Strong cheeses are a wonderful compliment to tomatoes, and I love this Tomato Blue Cheese Salad. And if you have the time and want to taste something amazing, try this Tomato and Goat Cheese Tart from the Barefoot Contessa herself, Ina Garten.

My family loves a very basic Tomato and Avocado Salad. It's easy to make - on a large plate, arrange about 2 pounds of assorted tomatoes sliced or halved. Add 1 avocado, halved, pitted, peeled and sliced. Drizzle with extra-virgin olive oil and season with coarse salt and ground pepper. A few drops of balsamic vinegar is also delicious!

Ready to grab that luscious green head of broccoli and get busy? There are different styles of Broccoli Salad, from this Tangy Broccoli Salad to this absolutely delicious Broccoli Salad from chef Jamie Oliver. Often a broccoli salad is laden with oils or mayonnaise, making it a less-than-healthy choice, so if you're looking for lighter fare, try this fantastic Broccoli Quinoa Salad and feel no guilt when you eat it.

Is it time for beet salad?? Of course it is! Beets bitter taste lends themselves to a number of different salad choices. Like a fresh Pecan Beet Salad or Roasted Beet Salad with Goat Cheese and Cashews. Even better is this Mediterranean Beet Salad with Feta. Fancy roasted beets? Check out this Roasted Beet Salad with Barley, Feta and Red Onion or this tangy Roasted Beet Salad with Oranges.

As the evenings get cooler you may feel ready to serve up a Perfect Roast Chicken, which is a wonderful way to use up fresh local carrots, onion, fennel and herbs. This roast chicken recipe from Ina Garten is one of the best out there. It makes a delicious, moist chicken that can serve your family dinner for several nights.

When you are done with your wonderful roast chicken meal, save the chicken carcass and use it to whip up a delicious stock. I use Ina's Chicken Stock recipe, except where she says to use an entire chicken I just use the bones and leftovers from the one I just cooked. You can throw in any veggies you have at home, as you certainly don't need to use the exact ones the recipe calls for. I then like to freeze the stock in ziploc bags so they lay flat in my freezer, leaving more room for other delicious meals!

A Few New Year Recipes!

Here are a few recipes to get everyone's New Year started on the right foot! These were included in the Life Organic e-mail message this week. Check back later in the week for some recipes for this week's Harvest Box . . .

Carrots with Sticky Orange Ginger Butter

This yummy side dish is great for this winter's cold season as carrots are packed with vitamin C and fresh ginger root boasts curing powers.

2 cm piece of fresh ginger root, peeled, then grated
100 g unsalted butter
Juice and zest from 1 clementine
4 medium-sized carrots, peeled and quartered lengthwise

Add ginger, butter, and clementine zest and juice to food processor. Process until combined and refrigerate until needed.

Steam or boil the carrots until tender. Dress with the butter and serve. Makes a lovely side for roast lamb.

(from Cole and Abel)

Kefir and Banana Muffins

Put in blender:

180ml (3/4 C) Pinehedge Kefir (New! Available on Weekly Specials List)
240ml (1 C) Bananas in purée (2 bananas)
120ml (1/2 C) Sunflower or other type of oil
5ml (1 tsp) Vanilla extract
2 Eggs

Mix together:

360ml (1 1/2 C) Whole wheat flour
20ml (4 tsp) Baking powder
120ml (1/2 C) Sunflower seeds or walnuts (optional)

Incorporate the liquid mixture into the dry ingredients. Stir slightly and let sit ten minutes.
Bake at 375 F for 17- 20 minutes.

Chioggia Beet Salad with Feta and Olives

Chioggia Beets are an Italian heirloom variety that has alternating rings of white and rose pink. Show off their unique beauty by slicing them horizontally or cutting into wedges and then using them in a salad.

1.5 to 2 pounds beets, steamed and peeled
1 small garlic clove
Salt
2 tsp fresh lemon juice
2 Tbsp extra virgin olive oil
4 oz goat feta
8 Kalamata olives
2 handfuls of salad greens

Cut the beets into wedges or slice them horizontally, then cut into half moon shaped slices. Pound the garlic with 1/4 teaspoon salt in a mortar until smooth, then whisk in the lemon juice and olive oil. The dressing should be a little on the tart side. Toss the beets in enough dressing to coat lightly. Arrange them on individual plates with some salad greens and just before serving, sprinkle with the cheese and olives.

(Adapted by Front Door Organics from Deborah Madison's Vegetarian Cooking for Everyone)

Harvest Box for December 18, 2009

Happy Holidays Life Organic readers! I bet it was cold when you received your Harvest Box this week! Brrrrr . . . a chill has definitely arrived in Ottawa.

Here are some recipes to help warm up your week . . . and your kitchen. I have definitely decided that I will be making these Roasted Mashed Potatoes and Yams for Christmas dinner next week. I made it a couple weeks ago and it was a big hit and disappeared as everyone made their way to the kitchen for seconds! I also found this Roasted Yams with Rosemary and bet it tastes divine with a hint of rosemary to add extra flavour. Either way, potatoes are a perfect holiday dish any way you serve them.

A great brunch idea or easy, light dinner over the holidays is this Baked Eggs with Spinach and Gruyere. And although this Holiday Hot Spinach Dip calls for frozen spinach (bleck, the fresh stuff is so much better!), who can resist a festive and piping hot spinach dip at this time of year???

Why not dazzle your holiday guests - or perhaps just whip this up for a quiet evening by yourself one night - with this Blueberry Trifle? Nothing rings in the holidays quite like a decadent trifle. I am thinking about whipping up a batch of Blueberry Struesel Muffins to serve to my little ones on Christmas morning. With three kids getting out of bed to greet their gifts on Christmas morning, I want breakfast made ahead of time so we can all sit back and enjoy our time together.

For those who may eat a wee bit too much for their holiday meal, why not try lightening up some of your lunches? Who can beat a delicious Cucumber Sandwich? I love to throw whatever I have in the fridge between two slice of multi-grain bread and I'm good to go.

Looking for something delicious for your mixed colour tomatoes? Try this Cherry Tomato, Cucumber and Goat Cheese Salad - perfect for lunch or a nice light side dish. I also came across this recipe for Pan-Roasted Cherry Tomatoes, which also looks tasty.

Grappling with how to tackle that bag of Chiogga beets? Well, worry no more. Dive into a plate of these Baked Beet Chips and you'll find yourself coming back for more.


Another beet salad that looks tangy and delicious is this Chiogga Beet and Blood Orange Salad.

Wondering what to do with that burdock root that came a few weeks ago and is currently sitting on the shelf in your fridge? Well, you're not the only one! Even we had to be a little creative with it. The fact is, burdock root is an incredibly healthy root which has been used for hundreds of years to purify and flush toxins from the blood stream. It's health benefits are many, so finding a creative and delicious way to add this healing root to our diet is worth it. Here's a recipe that we came across from the Green Door Restaurant that's quite tasty. We've substituted the fiddleheads with the locally-grown broccoli and changed things around a bit. Remember: be creative and don't be afraid to make substitutions with a recipe if you don't have all the required items. Have fun with it!

Broccoli, Burdock, Carrot Salad

1 cup burdock (1 root) scrubbed and thinly sliced on diagonal

2 litres water

Bring water to boil. Add burdock and simmer for 5 min. Drain, cool and set aside. In same water add: 2 cups broccoli florets. Cook for several minutes. Drain, cool and set aside.

1/2 red pepper, diced

1 cup carrots, scrubbed and sliced on diagonal

3 thinly sliced green onions, including the green part

1 cup chopped parsely

DRESSING

1/4 cup tamari soy-sauce

1/8 cup rice vinegar

2 tbsp dark sesame oil

1 tsp ginger root, grated

1 clove garlic, crushed

Combine all salad ingredients, pour dressing over them, mix well, serve and enjoy!

Here’s another recipe that’s a little different that we came across on the web:

Stir-fried Spicy Burdock Root

1 burdock root

2-3 T vegetable oil

2 T sake

1 T granulated sugar

Crushed red pepper flakes, to taste, or any multi-spice blend
white sesame seeds, toasted, for garnishing (optional)

Rinse the burdock root under cold running water. Using a stiff brush or the back of your knife, lightly scrape the burdock root, carefully removing any rootlets and trace amounts of dirt. Cut the burdock root using a technique where the root is sharpened like a pencil to produce thin slivers. Heat the vegetable oil in a wok or skillet over high heat. Stir-fry the burdock root until slightly softer, about 3 to 5 minutes. Lower the heat to medium and add the sake, sugar, and soy sauce. Continue simmering over medium heat until the liquid is almost completely reduced to a glaze. Add a spice blend or crushed red pepper flakes, to taste.

Serve hot or at room temperature. Garnish with the toasted sesame seeds. Enjoy!

I also thought I'd throw in this Chicken with Peanut Sauce recipe - a great way to use any leftover green beans you still have from last week. It's a family favourite of ours.

Chicken with Peanut Sauce

1 lb fresh green beans
1 T vegetable oil
1 lb skinless, boneless chicken breast, cut in strips
1 t curry powder
1 cup coconut milk
3/4 cup peanut butter
2 T soy sauce
1/4 cup chopped parsley

Trim green beans and break into small pieces. In large saucepan or wok, heat one T of oil over medium-high heat. Toss chicken pieces with curry powder. Stir fry chicken for two minutes, then add beans and 1/2 cup water. Bring to a boil and reduce heat. Cover and simmer for five minutes. In a bowl, whisk coconut milk, peanut butter and soya sauce. Pour into wok, bring to a boil and then reduce heat. Simmer uncovered for 5 minutes. Stir in 2 T of parsley, and sprinkle the remaining parsley over top.

And this pear and curry pasta is easy and healthy - my husband adores it and two of my three kids eat it. That's near perfection in my book!

Fresh Pear and Curry Pasta

1/2 small onion, chopped
2 T oil
2 garlic cloves, minced
1 T medium curry paste
1 tsp tomato paste
2 T honey
2 cups chicken broth
1 unpeeled ripe pear, sliced in thin wedges
2 Roma tomatoes, chopped
2 T cream or milk
3 T chopped cilantro
Rotini, bow tie or shells pasta

In a frying pan over medium heat, saute onion in oil until soft. Add garlic and curry paste and stir 2-3 minutes. Add tomato paste and honey and stir another 2 minutes. Add broth, increase heat to medium high and boil gently, reducing liquid to less than 1 cup. (This takes about 15 minutes - now is a good time to start cooking the pasta).

Add pear slices and cook for one minute. Add tomatoes and cream and stir another 2 minutes. Stir in chopped cilantro. Pour over pasta and toss gently.

If you like meat - serve with grilled chicken breast or pork tenderloin!

Enjoy your holidays and please remember that there will be no Life Organic deliveries on December 24, 25, and 31st, or on January 1st. Have a safe and happy holiday!

Harvest Box for November 20, 2009

Unfortunately my camera battery died on me and I didn't get a shot of my Harvest Box this week. So close your eyes and try to imagine the goodness! This week's box contains lemons, Macintosh apples, avocado, acorn squash, carrots, Jerusalem artichokes, baby bok choy, salad greens, beets, vine tomatoes and garlic.

If you're like me, you may have been confused about what to do with your Jerusalem artichokes. A Jerusalem artichoke is a North American sunflower with an edible, lumpy, brown-skinned tuber that looks somewhat like a ginger root. Leave it to chef Jamie Oliver to come up with this delicious and simple recipe for sauteed Jerusalem artichokes. Or perhaps you might like to check out this Jerusalem artichoke and potato soup. If you fancy salads, dive into a bowl of this Jerusalem artichoke and arugula salad with parmesan.

Grab your baby bok choy and get ready to enjoy a healthy and delicious treat. Braised baby bok choy is absolutely divine, and you can visit more braised baby bok choy from cooking expert Martha Stewart.

Check out these beet recipes from Foodland Ontario. I also came across this recipe for roasted beet salad with bacon, and beets, potatoes and mint. I think it's important to think outside the box when preparing beets . . .

Instead of my using my acorn squash in a soup this week, I'm hoping to try out this baked chicken and acorn squash recipe - it looks tasty and different. And have a look at this acorn squash stuffed with apples and greens - mouth watering!!

And lastly, I stumbled upon this fabulous resource for lemon recipes this weekend and it's full of great ideas - be sure to have a look!

Enjoy this week's Harvest Box and be sure to check in next week for more . . .

Harvest Box for October 23

This week's Harvest Box from Life Organic is full of fresh fall fruits and veggies!

I love grape tomatoes and especially enjoy cooking with them. Their flavour gives a burst of taste to many dishes, particularly pasta. I stumbled upon this recipe for Chicken with Grape Tomatoes and Fried Basil and think it looks like a great match - basil+chicken+grape tomatoes must be totally divine. When I'm rushed and looking for a quick and easy side dish, I often slice my grape tomatoes in half, throw them in a bowl and toss them with olive oil and salt and pepper. Ridiculously simple and very flavourful.

Why not try this week's cabbage in a pungent Hot and Sour Cabbage Soup? It promises to be a tasty treat on a cool Fall evening. This Poached Salmon with Sauteed Cabbage looks like another rewarding way to get some mileage out of your cabbage.

I always get excited when I see avocados in the Harvest box. My husband's absolute favourite meal of all time is Cayenne-rubbed Chicken with Avocado Salsa. It is so fast and so easy and so darn healthy, I try to serve it a couple times a month.

In the mood for something lighter? Why not use your grape tomatoes and avocado in one zestful salad? Try this:

Avocado Tomato Salad

2 Hass Avocados from Mexico, diced small
1 pint cherry tomatoes, quartered
3 tablespoons sweet onion, diced small
1 jalapeno, finely chopped
3 tablespoons cilantro, chopped
2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
Salt to taste
1 head baby red romaine lettuce, trimmed and left as whole leaves
1 medium head frisee, washed and chopped
1 bunch watercress, washed and chopped

1. Combine all ingredients in a large bowl, gently mix, and season with salt to taste. If preferred, add more cilantro and fresh lime juice to taste.
2. Refrigerate for thirty minutes prior to serving.
3. Just before serving, toss salad with romaine, frisee and watercress. Season to taste with salt and fresh black pepper. Serve immediately.

You won't be disappointed - it's a crowd pleaser.

Although I'm not a huge fan of shiitake mushrooms, I found this great resource full of Shiitake Mushroom Recipes - I'm especially excited about the Shiitake and Brie Pizza! I think I'll definitely be trying that this week.

This is definitely the season for acorn squash, so check out the low down on Basic Acorn Squash or serve up a bowl of this Roasted Apple and Acorn Squash Soup, which is absolutely divine served with a loaf of crusty bread or rolls.

In a pickle over how to use your beets? Check out Foodland Ontario's best Beet Recipes and you'll be searching no further.

I often use baby bok choy in some sort of stir fry, and this Baby Bok Choy Stir Fry is simple and fast. (Oh, and yummy too!)

My family loves red peppers, and I came across a few new recipes that we haven't tried. This Grilled Sweet Peppers and Corn looks equally tasty as it does easy, although corn is harder to come by this late in October. This is a new variation of Sweet Red Pepper Soup that I haven't tried before, but my *recipe of the week* is most definitely this Slow Cooker Yam and Red Pepper Soup . My taste buds were tingling just reading the ingredient list and I am sure it promises to deliver a hearty and satisfying meal.

Until next week . . . enjoy your harvest box!!