Good Food from Healthy Farms
Fresh: Strawberry, Lemon & Mint Popsicles
May 15th
With temperatures in the Pacific Northwest reaching into the mid-80s of late, it’s time to think cool summer treats. As it heats up outside, I try not to heat the oven up too often. Luckily,when you’re wanting something sweet, there’s no need to get all hot and bothered.
Making your own popsicles is a fantastic way to use your fruit and to try refreshing flavor combinations.
It’s not only much less expensive to make your own, but it’s also free of nasty additives and high fructose corn syrup.
You can personalize homemade popsicles as well. If you don’t want to use white sugar, substitute stevia, agave or honey (making sure to adjust the ratio depending on which one you use). You can even leave the additional sugar out completely if you want, and use a fruit juice instead.
You don’t even have to have popsicle molds to make these. I used small plastic cups as molds, and chopsticks as the sticks.
Other great combos would be blueberry and lime, kiwi and mango, or even raspberry and banana.
Until our next organic adventure,
Adrienne
Terra Organics Produce Box Items Used:
Strawberries
Lemons
Strawberry, Lemon & Mint Popsicles
Makes 3 (7-ounce) popsicles
To make the simple syrup:
1/2 cup sugar
1 cup water
16 ounces fresh strawberries, leafy tops removed
Zest of 1 lemon
2 Tablespoons lemon juice (juice of 1 lemon
15 leaves of fresh mint
3 (9-ounce) plastic cups, small Dixie cups or popsicle molds
chopsticks (broken in half) or popsicle sticks
To make the simple syrup, in a small saucepan over high heat, add the sugar and water and heat until just boiling. Set aside to cool.
In a food processor, add the strawberries, lemon zest and lemon juice. Pulse for about 20 seconds, or until the strawberries are finely chopped.
Pour in 1 cup of the cooled simple syrup into the strawberry mixture.
Tear the mint leaves into small pieces and stir into the liquid.
Pour the mixture into each plastic cup, filling three-quarters full.
Place a chopstick or popsicle stick in the middle of the filled cup and freeze overnight.
To free from the cup, gently squeeze. If it still doesn’t come out, run under hot water for 5 seconds.
Read more of Adrienne’s recipes on her blog, A Big Mouthful
Storage & Preparation Tips: Asparagus, Strawberries/Raspberries, Tommy Aktin Mango
May 4th
Asparagus: Use as soon as possible for best flavor and freshness. Store in a plastic bag in the fridge.
Strawberries and Raspberries: Berries are highly perishable and should be enjoyed within 1-2 days of receipt.
Tommy Atkin Mango: If not fully ripe, allow mangoes to ripen at room temperature in a paper bag. Once ripe, mangoes can be stored in your refrigerator for up to two weeks.
Angel Hair Pasta and Spring Vegetable Frittata
May 1st
I’m always looking for easy, filling breakfast recipes. It doesn’t hurt to have a recipe or two under your belt that will feed the entire family in one fell swoop.
Eggs are easily one of the most versatile ingredients to cook with. Everyone’s got their favorite way to cook and eat an egg, but when you’re cooking for more than a couple of people, it’s nice to be able to cook one egg dish instead of being a short order cook and preparing everyone’s breakfasts individually.
If you think frittatas are hard to make, think again. Sure, there might be a little bit of flipping action that could be intimidating. But once you get the hang of it, it’s not too bad.
Adding pasta to the frittata gives it structure and even more substance to get you through your day. I’ve always been a fan of pasta and egg dishes. My mom used to make me and my brother a pasta and egg scramble as kids. This has the same effect, except adding the vegetables increases the nutritional value, and makes for a really pretty presentation.
I have to come clean — I meant to add cherry tomatoes to this frittata, Sadly, I discovered them still sitting on the counter as the frittata was in the oven. The tomatoes would provide a nice juicy burst of flavor in there. If you want to use them, add a half-pint of cherry tomatoes after the asparagus and zucchini are almost cooked.
You could really add any sauteed vegetables to this frittata that you had on hand. It would be great with mushrooms, spinach and peas as well.
This would also work great for brunch or a light lunch or dinner, paired with a green salad.
Until our next organic adventure,
Adrienne
Terra Organics Produce Box Items Used:
Stiebrs organic eggs
Zucchini
Asparagus
Shallot
Garlic
Angel Hair Pasta and Spring Vegetable Frittata
6 ounces of the angel hair pasta of your choice (I used whole wheat)
2 Tablespoons olive oil
1 shallot, finely diced
3 garlic cloves, finely minced
½ pound asparagus, cut into 1-inch pieces
½ pound zucchini, cut lengthwise, and then into 1-inch pieces
6 large eggs
1 cup grated parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon Kosher salt
½ teaspoon freshly ground black pepper
Preheat your oven’s broiler.
Cook the pasta per the package instructions. When cooked, drain and set aside to cool.
Meanwhile, crack the eggs into a medium bowl and add the parmesan cheese, Italian seasoning, salt and pepper. Beat with a fork or wooden spoon for about 30 seconds, or until combined. Stir in the cooked pasta, making sure it is completely combined with the egg mixture. Set aside.
In a large oven-safe nonstick skillet, heat the olive oil over medium heat. When the oil begins to ripple, add the shallots. Cook, stirring frequently, until softened, about 3 minutes.
Add in the garlic, asparagus and zucchini. Cook, stirring frequently, until the vegetables are slightly softened, about 5 minutes.
Pour the egg and pasta mixture into the vegetables in the skillet. Using a wooden spoon, quickly stir the eggs, pasta and vegetables together until combined, then stop stirring to allow the frittata to set up. Cover and cook for about 5 minutes, or until the edges turn opaque and begin to separate from the edge of the pan.
Remove the lid and place the skillet under the broiler and cook until the top begins to brown, about 3 minutes.
Remove the skillet from the oven and carefully invert the frittata onto a plate by placing the plate on top of the skillet and flipping it over.
Slice and serve.
Read more of Adrienne’s recipes on her blog, A Big Mouthful
Storage & Preparation Tips: Asparagus, Baby Bok Choy, Strawberries
Apr 24th
Asparagus: Use as soon as possible for best flavor and freshness. Store in a plastic bag in the fridge.
Baby Bok Choy: Store unwashed in a perforated plastic bag or brown paper bag. Refrigerate in crisper drawer for several days. Before use, wash thoroughly to remove any dirt; drain well.
Strawberries: Like other berries, straw-berries are highly perishable and should be enjoyed within 1-2 days of receipt.
Storage and Preparation Tips: Asparagus, Green Garlic, Spring Onions
Apr 19th
Asparagus: Use as soon as possible for best flavor and freshness. Store in a plastic bag in the fridge.
Green Garlic: Store as you would a fresh green vegetable: in a bag in the fridge. Use within the week.
Spring Onions: Unlike storage onions, spring onions do not store well, so it is best not to keep them longer than one week. Wrap in plastic and refrigerate.
Storage and Preparation Tips: Leeks, Tommy Atkins Mango
Apr 18th
Leeks: Lightly wrap in plastic wrap, unwashed and untrimmed, to contain the odor and moisture. Store in the vegetable drawer of your refrigerator.
Tommy Atkins Mango: If not fully ripe, allow mangoes to ripen at room temperature in a paper bag. Squeeze gently to determine ripeness—when it has a little “give” to it, and smells fragrant at the stem end, it should be ready to eat.
Nettle, Mushroom and Goat Cheese Tarts
Apr 17th
When I saw the option of getting nettles in my produce box, I have to admit, I hesitated a little bit.
I mean, I’ve never eaten nettles, let alone cooked with them.
I weighed my options. From what I’ve read, nettles are very good for you. They’re full of iron, Vitamin A, Vitamin K and some protein. They have been said to help with all kinds of body functions, including promoting healthy adrenal glands and kidneys, aiding with seasonal allergies, and more.**
Cooking nettles removes the stinging effect they have. The only drawback with cooking with nettles is that they take care to handle. You don’t want to touch the things with your bare hands. I’m sure we’ve all experienced our leg brushing up against a stinging nettle plant here in the Pacific Northwest. But if you take caution when handling them and wear gloves, you’ll be fine.
I made these tarts for my family, and they loved them. None of my family members had tried nettles before either, and it did take a little convincing. However, the mild flavor of the nettles reminded me a bit of asparagus, and turned out not to be a hard sell after everyone had tasted them.
Since nettles are only available for a short time, this recipe could also be made with many other vegetables, such as asparagus or spinach. It is great as an appetizer for a party, or served alongside a green salad for dinner.
I’m very glad I faced my stinging nettle fears. It turns out, they are quite delicious and well worth the bit of extra effort that comes with preparing them.
Until our next organic adventure,
Adrienne
**Source: Livestrong.com
Terra Organics Produce Box Items Used:
Nettles
Crimini mushrooms
Leeks
Yellow onion
Garlic
Nettle, Mushroom and Goat Cheese Tarts
Makes 2 10″ by 10″ tarts
1 box puff pastry (2 sheets), thawed (I used Pepperidge Farm brand)
Nonstick spray
3 Tablespoons olive oil
1 medium yellow onion, diced
2 large leeks, washed well and thinly sliced
3 cloves garlic, minced
6 ounces crimini mushrooms, sliced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/4 pound nettles, coarsely chopped**
6 ounces goat cheese
2 baking sheets
Preheat oven to 425 degrees F.
Spray 2 baking sheets with nonstick spray.
Unwrap the thawed puff pastry and gently place each sheet on one of the two cookie sheets. Bake for 15 minutes. When you take them out of the oven, using a kitchen towel, gently press on the middle of each of the pastries to release the air.
Turn the oven down to 350 degrees F.
Meanwhile, in a large skillet or Dutch oven over medium-high heat, heat the olive oil until it begins to ripple. Add the onions and leeks and saute until they have just softened.
Add in the mushrooms and garlic and cook until the mushrooms turn brown and shrink down slightly, about 3 minutes. Season with the thyme, rosemary, salt and pepper.
Add the nettles and carefully stir them into the cooked vegetable mixture. It will look like a lot of nettles, but they will wilt down quite a bit. Cook until the nettles are completely wilted, about 3 to 5 minutes.
Spoon half of the sauteed vegetable mixture onto each of the pre-baked puff pastry sheets.
Dot each tart with goat cheese by crumbling it over the top.
Bake at 350 degrees F for 15 minutes, or until the goat cheese just begins to melt.
Cut into squares and serve immediately.
Tips:
When using nettles, take caution. Do not handle them directly with your bare hands. First, put on a pair of clean plastic gloves. Rinse the nettles in a colander and pat dry with paper towels. To coarsely chop them, lay them out on a cutting board and cut the nettles lengthwise into thirds.
Read more of Adrienne’s recipes on her blog, A Big Mouthful.
Featured Grower: Capay Organic
Apr 15th
This week we’re pleased to partner with Capay Organic. Capay is a lot like us at Terra. Capay Organic is a second generation organic farm which got its start in the Capay Valley, 90 miles northeast of San Francisco. The farm was founded by Kathleen Barsotti and Martin Barnes in 1976, but it wasn’t until 1992 when Kathleen started Farm Fresh to You (a home delivery service) to create a link between the farm and customers. Capay Organic is now located in the Capay Valley and is owned and operated Kathleen’s four sons.
This week we’re proud to feature baby fennel, asparagus, green garlic, spring onions and collards, all from Capay Organic.
Grapefruit, Avocado and Spinach Salad with Honey Dijon Vinaigrette
Apr 3rd
Here in the Pacific Northwest, we’re finally coming into spring. It’s time for a welcome bit of sunshine and an opportunity to celebrate coming out of winter with light, fresh meals.
Two of my favorite fruits to get in my produce box are grapefruit and avocado. Yes, believe it or not, avocado is a fruit!
Also surprising is how tasty avocado and grapefruit are together.
When paired together, both the ruby and honeygold grapefruits offer a sweet, juicy and slightly bitter contrast to the rich, buttery avocado.
It is truly a refreshing combination that makes a lovely salad for a light lunch or as a first course for dinner.
When served over a bed of baby spinach, drizzled with a tangy vinaigrette and topped off with some toasted pine nuts for texture, the humble grapefruit and avocado transform into an exciting bite.
This recipe would be a perfect one for those rare but wonderful hot summer days we have coming up since there’s no cooking required and no need to heat up the kitchen.
Give it a try, and experience a whole new way to eat your fruits!
Until our next organic adventure,
Adrienne
Terra Organics Produce Box Items Used:
Ruby and Honeygold grapefruits
Bacon avocados
Baby spinach
Grapefruit, Avocado and Spinach Salad with Honey Dijon Vinaigrette
Serves 2
For the salad:
2 ruby or honeygold grapefruits, peeled and sectioned with juice reserved (see below)
2 avocados, halved, peeled, and sliced (see below)
2 cups baby spinach leaves, washed and dried
¼ cup toasted pine nuts (see below)
For the vinaigrette:
2 Tablespoons reserved grapefruit juice
1 teaspoon Dijon mustard
¼ teaspoon red wine vinegar
1 teaspoon local organic honey
2 Tablespoons extra virgin olive oil
¼ teaspoon Kosher salt
Pinch of freshly ground black pepper
2 small plates
On each of the 2 small plates, place 1 cup of the baby spinach leaves to act as a bed for the salad.
Layer the sliced avocado and grapefruit segments in a fan shape on top of the spinach.
In a small bowl, vigorously whisk together the grapefruit juice, Dijon mustard, red wine vinegar, honey, olive oil, salt and pepper until it forms a cohesive mixture, about 30 seconds. This can also be done in a small jar with a lid and shaken to combine.
Drizzle the vinaigrette over each salad and sprinkle with toasted pine nuts.
Serve immediately.
Tips:
To section a grapefruit, cut a slice off its top and bottom to create a level surface to set the grapefruit on. Slice down along the grapefruit, following its contour, so as to remove the peel and the pith (white part), but taking care not to remove too much flesh. Then, over a bowl, slice the individual segments by following their natural separations, letting them fall into the bowl. After the segments are removed, squeeze what’s left of the grapefruit into the bowl to reserve the juices. Remove any seeds in the bowl.
To toast pine nuts, place them in a dry skillet over medium-low heat. Toast, moving constantly, until the pine nuts begin to brown and smell nutty. This happens quickly, so be careful not to burn them.
To get nice slices of avocado, cut the avocado lengthwise. Remove pit. Run the tip of a knife lengthwise down the meat of the avocado. With a small spoon, gently scoop out the avocado by running it between the skin and the meat of the avocado to release the slices.
Read more of Adrienne’s recipes on her blog, A Big Mouthful.
Storage and Preparation Tips: Packham Pears, Tommy Atkins Mango
Apr 2nd
Packham Pears: Hasten ripening by placing pears in a paper bag. Packham pears do not change color when ripe; a ripe Packham is ready to eat when it smells fragrant and yields to gentle pressure at the stem end.
Tommy Atkins Mango: If not fully ripe, allow mangoes to ripen at room temperature in a paper bag. Squeeze gently to determine ripeness—when it has a little “give” to it, and smells fragrant at the stem end, it should be ready to eat.
