Organic Harvest Box for August 10, 2012

I 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.

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 garlic, add to the oil.  Chop your tomatoes (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 basil 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!

I came across this great post today on a quick way to chop cherry tomatoes at Food52.com.  I will be using it when I make this pasta again later this week with my garden tomatoes.

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.  Zucchini 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 - Stuffed Zucchini with Tomatoes and Mozzarella.  Zucchini goes really well with tomatoes and could be done roasted, sautéed, or raw in a salad such Zucchini Carpaccio (Raw Zucchini Salad).

As I said, my yellow beans 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 Garlic Yellow Beans 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 Spicy Dilled Beans 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).

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 Plum Strudel 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 Mango 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.  One recipe for Thai Mango Salad from the Toronto Sun and another recipe from Canadian Living.

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.

Thursday, April 14th: Cooking with collard greens and rutabaga

by Brie

This week's box offered some great fruit for snacking, like a bag of Pink Lady apples, navel oranges and Bartlett pears. The fruit would also be lovely tossed with the lettuce, cucumber and avocado we got. Maybe in a balsamic vinaigrette dressing for a fabulous spring salad.

Avocados and mangoes also make for a great salad combination. You could also serve them together with pork chops or salmon. Add a tomato and some black beans and you have a southwestern tasty meal-sized salad! Avocados are a great fruit for snacking or in dishes due to their high potassium content (they have more than bananas!) and are also rich in vitamin B, E and K.

I have come to love all forms of greens, like kale, spinach and Swiss chard but I'm not as familiar with collard greens. Considered a staple vegetable in the Southern United States, where it is often served with ham, it can also be substituted for other greens in your favorite recipe. Spanakopita with collard greens maybe? Collard greens would be great served with the potatoes that came in the box this week or in a lentil soup.

Rutabagas are a turnip cousin. Low in calories, they are also a good source of Vitamin C , folacin and fibre. Often served as a side dish, they can easily be prepared as a mash similar to mashed potatoes. Rutabagas can also be roasted and boiled. You could even try them in smashed potato and parsnips or stew.

Potatoes are such a versatile, and tasty, vegetable. Full of vitamins and minerals, the potatoes in our box this week would taste great baked with zucchini and peppers or in a cold potato and cucumber soup.

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 April 10, 2011

by Brie

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

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

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

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

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

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

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

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

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!

Organic Harvest Box for March 19

This week's Organic Harvest Box is full of beautiful rich yellow and green colours!! Take a peek inside:


Wondering what a Kabocha Squash is? I found some great info on Kabocha Squash for you to take a look at. Kabocha Squash is healthy, delicious, and can be stored safely for a long time. Like so many from the squash family, Kabocha Squash is tastiest when simply roasted. Oven Roasted Kabocha Squash is both easy to make and yummy, and this Sweet and Spicy Roasted Kabocha Squash looks like a great choice for those taste buds with a little more flare! I also found this Simmered Kabocha Squash recipe and think it's another great idea for a side dish.

Some weeks when I receive a mango in my harvest box, I really hack it up and do a poor job of peeling it. It ends up being a jumbled mess and is difficult to cut and slice. Thankfully I stumbled upon a great technique for how to peel and eat a mango - it's really helpful. It's also worthwhile to read up on a brief history of the mango and the multiple health benefits of mangoes. After much searching I found a few new mango recipes this week that definitely caught my eye. I love the sound of these Ginger Mango Shrimp Kebobs, especially since we have fired up our barbecue a few times in the past couple weeks. This Mango Baked Squash also looks great, as well as this Indian-inspired Mango Curry. And without a doubt I'm going to try these Blackened Tuna Steaks With Mango Salsa - it got a fabulous rating on All Recipes.com and that is usually good news for those cooking.

I've mentioned before how good these Cajun Parsnip Fries are - they can't be beat and kids love them too! Well, these Butter Fried Parsnips might give my fries a run for their money. And I'm thinking I might be able to get my three kids to eat these Parsnip Patties - it's not hard to trick them into eating anything in "patty" form. I guess if it walks like a duck . . .
And a last couple of recipes to consider for your parsnips - a scrumptious Roasted Parsnip and Cauliflower Soup and a savory and tasty Roasted Vegetable Medley. Take your pick - you can't go wrong.

This week's spinach comes from the province of Quebec and looks so fresh and tasty. Spinach is a fantastic way to pack a meal full of nutrients, and it you don't believe me, take a look at all these health benefits of spinach. It was the appetizing photo that turned me on to this recipe for Edamame Beans, Chickpeas, Shiitake Mushrooms and Spinach - it looks truly first-class. Another barbecue-friendly meal is these Spinach Burgers with Mushroom Sauce, which you could serve with a side of Spinach, Avocado, and Mango Salad (which uses three items from your harvest box all in one meal!). I also found this Quinoa Salad with Dried Apricots & Baby Spinach and thought it would make a terrific lunch or light evening meal.

Until next week . . . happy munching!

Harvest Box for January 29, 2010

Look at this week's luscious harvest box!! This is really winter in Ottawa these days (my toes are blue to prove it), so be sure to try and bring your harvest box inside as soon as it arrives so your produce doesn't freeze. Doesn't take long when it's -30 outside!


We are big avocado lovers so I always find myself smiling when I see the bumpy-round surface of an avocado inside my harvest box. A family favourite is to slice up an avocado and add to some fresh crusty bread with a couple slices of tomato and cheese. Smear on a little may and freshly ground pepper, and you've got yourself a perfect little sandwich!

I also really like the looks of this Crunchy Avocado Salad and hope to try it out one day this week. For the sushi lovers (of which I am one, although I have not yet forayed into the world of sushi-making), I suggest using both your avocado and mango together in this delicious sounding
Crab, Avocado and Mango Roll. And although my tried and true avocado sandwich has gotten us through the years, it may truly have met its match in this week's Fried Egg and Avocado Sandwich. Doesn't that sound divine? Please let me know if you give it a try - I am dying to know if it tastes as good as it looks!

I offered a few simple ways to incorporate mango into a main meal last week, and I stumbled upon a couple other great recipes I wanted to share. I've learned that beef and mango are a great combo (proved to me with last week's Beef and Mango Wraps) and so I am hoping to give this Stir-Fried Beef with Mango a whirl in my kitchen this week. And for anyone interested in a non-beef option, why not try this Broiled Salmon with Avocado Mango Salsa. Sounds fabulous.

While I enjoy eggplant, my husband and three children are a bit more finicky when it comes to the deep purple vegetable. They don't like the texture, and they don't like the bitter taste. They have not favoured eggplant parmigiana when I made it in the past. So I found this Grilled Eggplant and Goat Cheese Salad and wonder if grilling the eggplant will make the texture softer and easier for them to tolerate. (Plus, they love goat cheese!) Other choices if you're stumped for how to use your eggplant include this Eggplant Gratin and Lemon Rice and Eggplant-Chick Pea Curry. I really want to try the curry recipe, as so far I've really enjoyed all the Rachael Ray recipes I've made.

Mushrooms are easy to incorporate into so many meals - we throw them into stir fries, add them to omelets, chuck them on top of salads. But the for nights you feel like taking that extra step . . . serve your friends and family this Mushroom Risotto. It wont' disappoint! Baked Mushroom Linguine also makes a delicious vegetarian dinner, and you can't beat the health benefits of
Smothered Mushrooms and Kale - full of nutrients, and tasty too.

I noticed this recipe for King Pao Beef includes an option for baby bok choi, and it looks absolutely delicious.

And I know I've shared this before, but I really do recommend you try throwing your broccoli into a pasta dish. My kids adore Pasta with Shrimp and Broccoli and always ask for seconds. I am hoping to try Ina Garten's Broccoli with Bow Ties for one of our week night meals in February.

Enjoy your week and your produce - and stay warm!

Harvest Box for January 22, 2010

Take a peek inside this week's Harvest Box from Life Organic! Looks delicious.


This recipe for Beef and Mango Wraps arrived in my inbox this week and I was delighted when a mango arrived in my harvest box this week. It's like it was meant to be, so I'll definitely be trying out these healthy, tasty wraps this week. Like incorporating your mangos into a main meal like I do? Try this Chipotle-Mango BBQ Chicken dish - better if you can do it outside on the barbecue (which I won't, because I am too much of a wimp in the cold Ottawa winter) but still tastes lovely cooked inside. And the mango citrus salsa in this BBQ Pork Tenderloin with Mango Citrus Salsa adds a perfectly sweet flavour to the pork tenderloin.

My kids are big fans of peanut butter or cream cheese stuffed in the "ravine" of celery, but if you're keen to add celery as a side dish to one of your main meals, why not make Braised Celery,
Celery and Portabello Salad, or Romaine, Celery and Parmesan Salad? And for those cold winter nights, try serving up a steaming bowl of Creamy Celery Soup with some fresh bread.

I was thrilled when I saw a big giant bag of parsnips this week, because that means I can make more Cajun Parsnip Fries for everyone! I love serving it as side dish to fish or chicken, and it makes a healthy alternative to potato fries. And although I haven't personally tried these recipes, I think Mashed Parsnips and Potatoes and Caramelized Roasted Parsnips look promising. And even though I can't wrap my head around the idea of Parsnip Muffins - please give me some feedback if you decide to try them!! Although I suspect they would taste a bit like carrot muffins . . .

That broccolette in your harvest box is a member of the cruciferous family that looks sort of like miniature broccoli. It is a cross between broccoli and kale. The stalks are sweet and can be eaten without peeling. Broccolette is stored in the crisper in your fridge just like broccoli. It can be combined in many dishes where you normally use broccoli, and I came across this recipe for
Broccolette with Olives and Capers which looks fantastic. And why not try a Salmon and Broccolette Superfood Salad or Sweet Chili Chicken with Broccolette and Noodles as main dishes?

I am thinking about trying these Squash and Zucchini Cakes this week - I may be able to pass these off as "fun" and have my kids actually eat them. As I've mentioned here before, they are huge fans of my Zucchini Chocolate Chip Muffins and I may give this Zucchini Bread recipe a spin this week. And if you're adventurous, throw your zucchini into a Zucchini Ribbon Pasta and really wow your guests.

Have a great week, and be sure to check in next time!!

Harvest Box for November 27, 2009

Look at all that colour in this week's harvest box! It looks absolutely inviting and delicious.

I will be adding a little information each week here at the Life Organic blog about storing your produce . . . so keep reading and be sure to comment if you have any questions or challenges you'd like me to address.

See that bag of local parsnips?? They are a pleasant tasting root vegetable, similar to carrots. Like carrots, parsnips need to be peeled. They can be boiled or steamed, and are quite divine when roasted in the oven. Parsnips can also be boiled and then mashed, just like potatoes. Smaller parsnips can also be peeled and grated raw into many salads.

Store your unwashed parsnips in a cool, dark place, just as you would your carrots. Wrapped in a paper towel and placed in a plastic bag in the vegetable drawer of your refrigerator, they should last up to two weeks, if not longer. And your cooked parsnips may be refrigerated and used within three days.

As always, I am a big fan of the Foodland Ontario recipe lists, and they have not disappointed in their parsnip recipes. If you think I am not trying these Cajun Parsnip Fries this week for my kids, you are nuts!! They look fantastic. I hope to take some photos and have a full review for you next week. And I also found this cook weather-friendly recipe for Middle Eastern Spiced Carrots and Parsnips - looks great and carrots and parsnips create a wonderful blend of flavours.

Those Honey Crisp apples? TASTE LIKE CANDY. They are absolutely divine. I'd like to suggest some delicious baking recipes, or share my favourite crock pot applesauce recipe with you - but, really, just crush your teeth into those delicious apples and eat them all in one sitting. You can't beat it!

Because the local broccoli is really at the end of its season, be sure to eat it right away. This week's bunches of broccoli won't last nearly as long as some of the earlier varieties. And I have raved about broccoli soup before, but why not serve up some Sesame Broccoli as a pleasing side dish? We love to have it with a grilled steak! This very simple Penne with Broccoli is a nice light weeknight meal, too.

See those yam sweet potatoes??? So much potential! Yams and sweet potatoes should be stored in a dark, cook area for up to two weeks - do not put them in your refrigerator! Cooked yams can stay in your fridge for two or three days.

My kids absolutely adore these Savoury Sweet Potato Sticks - they are mouth-watering and pretty healthy too! Basic but luscious Roasted Yams are also a favourite, and you can't beat a recipe like these Roasted Mashed Potatoes and Yams. These will definitely be making an appearance on my dinner table over the Christmas holidays!

And I realize I've posted this Potato Leek Soup a gazillion times before, but it really is THAT GOOD. I urge you to give it a try this week - you will simply not be disappointed! Here is a great bunch of tips on how to cut and wash your leeks . . . I had no idea how to handle leeks before I started cooking with them regularly. The same cook offers an interesting Split Pea Soup Recipe that uses leeks.

Did you know that blueberries contain 14 mg of Vitamin C and 0.8 mg of Vitamin E per cup???
These naturally occurring antioxidants are thought to help protect the body against the damaging effects of free radicals and chronic diseases. Yup, totally true. And because I have a bit of a sweet tooth (understatement of the century), I often eat my blueberries in baked goods. Take a look at Canadian Living's list of their very best blueberry recipes. I always have people raving about my Lemon Blueberry muffins, and they are healthier than a lot of the other varieties I have tried. I also love serving blueberries or other berries (even sometimes frozen ones, in the winter) on top of my home-made granola with some yogurt.

Keep your mango at room temperature until it is ripe. You can usually tell it is ready to ready to eat when it is soft to touch (not hard and firm) and has a sweet aroma. It will often be a reddish-orange colour, although mango colours can vary from region to region. This Baked Mangoes with Cinnamon Sugar Tortillas doesn't look like a particular quick and easy recipe, but - oh my goodness - it looks decadent and well worth the effort in preparation. And I've been eying this Mango and Lime-Glazed Chicken as I am a big fan of roasting whole chickens (and very recently bought some two-for-the-price-of-one at a local grocery store!). Malaysian Mango Chicken Curry is also tempting me . . . the recipe had me at "curry"!

Check the past couple week's posts for tips for your baby bok choy!

Have a fantastically delicious week and be sure to send me comments or questions if you'd like to see anything included for next week.