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.

Organic Harvest Box for May 10, 2012

We arrived back from holidays on Saturday, one day late for getting our veggie order last week.  The fridge was bare so we went for groceries on Sunday morning - I was confused - what do you mean I have to decide which vegetables to get?  We are going to get the vegetables that are on the list that comes in my email, I don't have to decide, it's decided for me.  It was certainly odd having to make a whole vegetable and fruit list from scratch.  I did make it through the grocery experience and it reminded me to thank Tasha for making part of my grocery list for me each week.

When I picked up my box from Tasha on Thursday she mentioned a couple of substitutions, firstly, zucchini instead of cucumber this week.  She also mentioned that the strawberries might need to sit out of the fridge for a half hour or so prior to eating.

My eyes zeroed in on the cabbage in the list this week - it is truly my nemesis on the veggie list.  I don't dislike it, I just am not very creative, inventive or fun with my cabbage recipes.  That last cabbage recipe that I gave you in the April 12, 2012 post was a hit with my family - how can I top that?  For now, I probably can't top it.  However, one of my previous favorite recipes for cabbage was a recipe that my mom passed down to me for Chinese Hekka.  This link does not list the source, but I'm pretty sure that it is from Company's Coming.  I hadn't had this meal in years until I was talking to my mom about my challenges with using up the cabbages and she reminded me of this.  It is really easy, basic ingredients, the kids like it (always important for me) and is really good served over rice.  This time of year, using the cabbage for coleslaw would be great to have alongside a BBQ.  This recipe from the Tabasco site has a great looking dressing for coleslaw.  The bagged coleslaw can be substituted by using shredded or finely chopped cabbage and some grated carrot.  If I'm making coleslaw, I do prefer this recipe that we make almost every time that we have a crowd at the cottage for a long weekend, it will last a couple of days in the fridge:

Japanese Coleslaw 


1/2 head of medium cabbage, shredded or finely chopped
2 big handfuls of bean sprouts
2 c. of sliced mushrooms
1/4 c. sunflower seeds (preferably unsalted)
1 pack of ichiban noodles, broken up
2 c. chow mein noodles


Dressing:
Seasoning pack from the ichiban noodles
1/2 c. oil
4 tbsp. soya sauce
3 tbsp. vinegar
1 tbsp. sugar
1/2 tsp. salt
pepper


Mix the cabbage, bean sprouts, mushrooms, sunflower seeds, and half each of the ichiban noodles and chow mein noodles together in a large bowl.  Mix all of the dressing ingredients together.  Pour 1/2 to 3/4 of the dressing on the salad.  Let the salad sit for 2-3 hours before serving.  Add the remaining ichiban and chow mein noodles to the salad just prior to serving and add remaining dressing if required.

Recently, we barbecued hamburgers and my husband made a fantastic burger topper of sauteed mushrooms and onions.  It's a really easy way to dress up your hamburger and the cremini mushrooms and yellow onions on this week's list would be great to use.

Put a bit of oil in a saute pan, add some minced garlic, and start heating on medium.  Slice the onions and add to the pan.  While the onions are starting to soften, slice the mushrooms and add to the pan.  Saute over medium heat until everything is softened.  If there is too much liquid then turn the heat up and cook a bit longer.  If you are serving it over meat, you can add a little bit of cream at the end to get it saucy.  Serve this over burgers, steaks, grilled chicken, over even toast.  

If you are having burgers, slice up the cucumber, trim the snap peas, and half the cherry tomatoes for a nice side to the burgers.

I didn't get to try the baby kale last time as we were leaving on holidays, but I'd be interested to know (use the comment link at the bottom of the post) if anyone tried the baby kale recipes from the April 26, 2012 post.  I am hoping to try the baby kale salad or actually making kale chips with this week's order.

I can't wait to see if this week's strawberries are as good as on Easter weekend.  I have rhubarb in my garden that is in good shape so I am going to use it alongside the strawberries in this Rude Barb's Strawbapple Crisp (anyone cooked out of Looneyspoons before?  All their recipe names are witty!).  It is a great crisp recipe and you can substitute the fruit for berries, pears, or peaches, as long as the amounts stay the same.  I can tell you that the peaches in this week's order will not make it into any cooking.  If they are as good as some that Tasha got in last week, I may just hide them from the rest of family and eat them fresh.

With gardening time upon us, the plant list from Belle Terre got me really interested in their products.  I am hoping to do a field trip to their greenhouse this weekend, if they'll have us.  I hope that I will be able to report back next week with photos and tips on how best to use their plants.

Organic Harvest Box for April 5, 2012

Are you cooking Easter dinner or a family dinner of some sort this weekend? I am not cooking our Easter meal, but I do have family in from out of town and will probably make use of all the veggies before the weekend is even over.  The strawberries in this week's box will be great for making desserts.  I do think that so many of the veggies that are coming in this box are great for side dishes for a large family meal so that's where I am going to focus this week's recipes.

Sugar Snap Peas are a great source of vitamins and fibre.  Because they are eaten whole, the snap peas actually have more vitamins and fibre then shelled peas and less calories. Fresh pods can be eaten whole or used in cooking. It is best to use them while the pods are fresh, and crispy. The pods have a string that needs to be removed before eating them raw or when cooking. To prepare, wash the pods in cold water, and pat dry. Trim the stem end and remove the stringy fiber on either side of the pod. My whole family loves to eat snap peas fresh as a snack so they rarely make it into any cooking. They would of course be great added to any stir-fry but to stick with the side dish idea, I would recommend sauteing them with a bit of oil, ginger and garlic. It's best to heat the oil in a pan, add the garlic and ginger until a bit fragrant and then saute the peas for a few minutes until just starting to get tender. Another lovely side dish would be Sauteed Carrots and Sugar Snap Peas or use them in this Quinoa Salad with Sugar Snap Peas for a nice fresh spring salad.

I have only used up one of my Roma's from last week's box for a lunchtime toasted tomato sandwich so with the addition of the Roma's that are coming this week I think that there will be enough for a nice fresh Tomato Bruschetta to serve as an appetizer or snack.  You could also chop the tomatoes up with the green onion and zucchini for a Parmesan Zucchini Omelet or a frittata for breakfast.  I don't often use a recipe for my omelets or frittata but I follow these general steps: dice the vegetables that you want to use, saute them in an oven proof frying pan with a bit of butter or oil on medium high heat.  While the veggies are cooking, mix 4-8 eggs (approx. 1 egg per person) with a bit of milk or cream or water, and some seasonings or fresh herbs if you have them.  Pour the egg mixture over the veggies and continue to cook on medium high lifting the edges to let some of the egg mixture flow underneath.  While the frittata continues to cook, slice or grate your favorite cheese and sprinkle it over top.  Place the pan under the broiler in the oven for a few minutes, or bake until set in a 325F oven for about 10 min.  This would make a nice brunch dish served with a light Romaine salad sprinkled with sliced strawberries or apple.  Don't forget to leave your tomatoes out on the counter in a bowl to help them ripen and keep them as good as possible.

Back on track to side dishes - there are so many things you can do with broccoli.  You can steam it, stir fry it or,  I would not hear the end of it from my husband if I didn't recommend roasting your broccoli.  It is his favorite.   Cut the broccoli into small to medium florets, toss with a bit of olive oil, diced onions and/or mushrooms, sprinkle with some sea salt and pepper and roast in a 400F oven for 25-35 minutes.  The broccoli comes out with tasty crispy tips and makes a great accompaniment to any meal.  I also found some enticing recipes for Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds or a Broccoli Gratin with Mustard Cheese Streusel.

I couldn't do side dishes justice without including some recipes for the potatoes.  This article from the University of Idaho (of course) recommends storing potatoes in a well ventilated, humid, dark and cool place to keep them at their best.  They are more likely to grow sprouts if the temperature is too warm.  My kitchen cabinet is probably just a little too warm, so I am going to try them in the storage room in the basement.   When I get small red potatoes, I love them cut in halves or quarters, boiled until just tender, and tossed with a little bit of butter, salt or seasoning or fresh herbs, especially dill or fresh chives.  Potatoes are also great roasted in a similar manner to the broccoli but depending on the size, may take a bit longer.   This Jamie Oliver recipe for Evolution Potato Salad is great as an easy recipe that even a beginner cook can tackle and you can "evolve" the salad through each step to make it as complex as you want it to be.  But I think the hit of the family meal would be this Pommes Dauphinoise, a simpler version of scalloped potatoes but equally as flavorful and rich.  Just a look at the photo makes me hungry!

What better way to end a lovely spring meal then with a Strawberry Shortcake.  That was the first thing that came to mind when I saw strawberries on the list and I've been perusing recipes ever since. Both of the following recipes caught my eye and at least one will grace our table this weekend.  It's probably even worth making both at some point as a good excuse to be prepared for when the Ontario strawberries are in season in a couple of months.  The first recipe comes from the website Joy of Baking.  A co-worker of mine highly recommends this website for consistently good baking recipes.  I was drawn to their Strawberry Shortcake recipe as it uses a scone as opposed to a cake for the base of the shortcake.  But I also couldn't pass up highlighting this recipe for Ricardo's Strawberry Shortcake for the homemade white cake and strawberries macerated with Grand Marnier.    

I hope that the blog is inspiring some new cooking opportunities and ways to use the produce.  There are so many side dish options for the items this week, but if you aren't having a large Sunday dinner, you couldn't go wrong using the lettuce, tomatoes, and green onions on some BBQed burgers with some fresh cut up zucchini, carrots, and snap peas on the side.  Enjoy the long weekend, and Happy Easter.

Weekly recipe ideas for Thursday June 23, 2011

by Brie

Fresh local strawberries are a sign of summer. We like to eat strawberries right from the basket, washing and coring them as we go. For dessert, nothing beats cut up strawberries piled up high on biscuits. Try either this classic or whole wheat version of strawberry shortcake (and when you run out of strawberries top them with any other seasonal fruit).

Grapefruit and oranges are both popular citrus fruit for eating and juicing. Low in calories and high in vitamin C, both are great options for mealtime or snacks. Try juicing the grapefruit and oranges for a yummy breakfast drink or tossing them together for a lunchtime salad.

Rainbow chard gets its name from its colourful stems which can range in colour from white to yellow to red. Easily substituted in recipes for other greens, like spinach or kale, Swiss chard is great served in lasagna or with quinoa and mushrooms. It would also be tasty in this chicken with Swiss chard, lemon and rosemary dish or in a snap pea and beef stir-fry.

Jewel yams are members of the sweet potato family and as such are a high source of beta carotene. Jewel yams make great additions to chili and soups. You could also serve it with mushrooms and quinoa or in a potato salad.

Sugar snap peas are a perfect ingredient to add to a stir fry. They can be tossed with shrimp, chicken or tofu. My favorite way to eat them is roasted!

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, April 28th: A box full of greens and oranges

by Brie

A big bunch of spinach came in our box this week. Spinach is a popular vegetable in our house, not only because it tastes good, but because it is a great source of vitamins, iron and calcium. I also like how versatile it is. It is great tossed in a salad, aloo palak or in our favorite recipe of spanakopita. This low fat spanakopita strudel recipe is next on my list to try.

I love sugar snap peas and was excited to find some in our box. They make a great snack and are easy to wash and take along with you. It is hard to go wrong when you fry them up on their own or in a stirfry with broccoli. If you prefer they can also be steamed. I plan to make this spicy Asian roasted broccoli and snap peas dish I discovered.

Broccoli, like the other green vegetables in this week's box, is high in Vitamin C and dietary fiber. Broccoli on its own makes for a great side dish. It would be great served with garlic butter and cashews or with Parmesan and lemon. With the weather warming up, broccoli is also a great base for salads, like this broccoli and bacon salad.

Since starting with Life Organic we have made some great recipes with carrots. Two favorites are this carrot cake and these carrot fritters. I am always looking for new recipes though. This week I am thinking of trying carrot halwa or candied carrots.  These root vegetables are rich in anti-oxidants, vitamins and dietary fiber.

Some fabulous fruit arrived in our box. Navel oranges, spartan apples and a box of strawberries are all perfect for snacking. For bakers, there is the option to try making an apple and strawberry crumble or ricotta orange pound cake with strawberries. If you prefer something savory try this fresh orange and apple chutney.

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, February 17th box: Greens and reds

by Brie

The best part of this week's food box didn't need to be cooked. The big container of fresh organic strawberries were inhaled by my two kids as soon as they woke up. Strawberries make a good breakfast I say!

The other bright red container in this week's box was a pint of grape tomatoes. I like to eat grape tomatoes raw, or sauteed with garlic and basil. They would also be great in a baked tomato sauce or in these cute tomato and mozzarella appetisers.  And tomatoes are also perfect in soup.

There were lots of green vegetables this week. A bunch of snap peas had me thinking about all the fun things I could make, like snap pea and brussel sprout sautee or mushroom, tofu and snap pea stir fry. But what I really want to try is this garlic and snap pea soup. I am also going to be throwing baby bok choi in this garlicky soup (perfect for the flu making its way through our house). You could also try soy glazed baby bok choi or garlic bok choi. Yum.

My first thought when I get spinach in my box is to make a salad, but I am always pleased when I try something different, like this chana masala recipe. Spinach is also great in any kind of pie or casserole. Like this spinach phyllo pizza or eggplant and spinach lasagna.

The hardest vegetable for me is celery. While it can be useful to throw into other dishes, I wasn't sure how to use it as a main ingredient. Now I know. If you are looking for some good celery dishes try pear and celery soup, watermelon and celery salad or spinach and celery salad. I'm going to try making this sweet and sour celery.

We love to eat roasted vegetables and one of my favorites are parsnips. For something a little different I am going to try these parsnip fries. They would also be yummy glazed with honey and roasted with carrots. Parsnips would also be great in parsnip fritters or a parsnip pie.

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.

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.