Terra Organics Blog» Featured Food

Featured Veggie: Spigarello Broccoli

Terra Organics — Thu, 12 Jan 2012 10:13:50 +0000

Described as a wild form of broccoli, broccoli spigarello is similar to kale, all leaves, without any florets. The stems are woody and should be cut off and disgarded.

Ideas for using Rutabagas

Terra Organics — Mon, 05 Dec 2011 00:15:21 +0000

Peel with a vegetable peeler, slice and enjoy as a snack.
Chop, dice, or grate them and add to salads.
Grate them and add to cole slaw.
Rutabagas can be roasted, boiled, steamed, stir-fried, mashed, or stewed.
Cook with potatoes and mash together.
Quarter and roast along with potatoes or other root veggies.
Add chopped or quartered rutabagas to stews or soups to enhance flavor.
Stir-fry with onions or shallots.

Terra Update – Nov. 7, 2011

Terra Organics — Thu, 10 Nov 2011 00:31:57 +0000

Dan shares info about the persimmon and pear in this week’s produce boxes.

Why is this celery different?

Terra Organics — Thu, 13 Oct 2011 06:18:36 +0000

Celery grown in Washington is not the same as the California varieties you may be used to buying at the grocery store. The stalks are smaller and tougher. This celery is great for soups, stocks and stir-fries, but may not suit your fancy as much for the typical snacking we often turn to celery for.

Yellow-Colored Watermelon? You Bet!

Elliot — Thu, 01 Sep 2011 18:36:17 +0000

The Terra office staff was greeted by some fresh slices of Tahoma Farms Yellow Doll Melon this morning. This unique hybrid Melon has a pale yellow coloring and a mild, but familiar watermelon taste. It’s a nice departure from the standard pinkish watermelon. Try out this fascinating and unique treat in our webstore and CSA boxes next week. Great for the kiddos!

As you can see, the melon didn't last long.

Featured Veggie: Fennel

Terra Organics — Tue, 30 Aug 2011 19:19:53 +0000

This aromatic member of the parsley family lends itself to a wide variety of culinary applications. The entire plant is edible, from its anise-flavored feathery fronds, to its celery-like stalks, to its crisp and slightly sweet bulb. A native to the Mediterranean region, fennel is not surprisingly a popular addition to that type of cuisine. Fennel is a good source of fiber and potassium.

Tips for using fennel:

Fennel stalks can take the place of celery in soups and stews, and can be used as a “bed” for roasted chicken and meats.
Use fronds as a garnish, or chop and use as you would other herbs, like dill or parsley. Try adding the fronds to salads for added flavor and dimension.
Fennel and ginger make a good digestive tea –steep the fresh fennel leaves with a bit of sliced ginger for 5 minutes in boiling water.
Add cooked fennel bulb to omelets, quiches, stuffings or sauces.
Place stalks and leaves on barbeque coals—the fennel scent permeates the grilled food.
Slice steamed or blanched fennel bulb, cover with a vinaigrette and serve chilled.
Slice fennel thin and layer with raw potatoes, cream and cheese to make a special potato au gratin.

Featured Veggie: Purple Potatoes

Terra Organics — Tue, 23 Aug 2011 18:08:35 +0000

eatingoutloud.com

Purple potatoes, as their name suggests, feature a deep violet skin and flesh. In many ways similar to a russet potato, they are dry, starchy and slightly nutty in flavor, and slightly fluffy in texture when cooked. Like other purple and blue-colored fruits and veggies, purple potatoes are rich in the antioxidant anthocyanin. Enjoy them in soups, gratins, or salads.

Featured Fruit: Galia Melon

Elliot — Wed, 17 Aug 2011 17:35:53 +0000

A hybrid melon originating from a cantaloupe-honeydew cross, the galia is characterized by a lightly netted golden yellow rind and a pale green succulent flesh. Its has a sweet, aromatic flavor makes it a great dessert melon—enjoy with a squeeze of lemon or lime juice, or a sprinkle of ginger or salt.

Featured Veggie: Fava Beans

Terra Organics — Thu, 28 Jul 2011 05:04:57 +0000

One of the oldest cultivated plants in the world, fava beans are commonly used in Mediterranean cuisine. While they are somewhat time-consuming to prepare, the beans will reward you with a wonderfully buttery texture and nutty flavor that lends itself well to dips and sauces, or as an addition to salads or pastas. The beans are quite nutritious, boasting a high content of fiber and iron, as well as protein.

How to Prepare Fava Beans

1. Remove the beans from the pod.

2. Blanch the beans to soften for easy removal of the outer shell.

3. Peel off the outer shell before eating or cooking to end with a bright-green, soft, and scrumptious bean!

4. Cook beans in a large saucepan in plenty of boiling water until tender, about 3 to 5 minutes, depending on the size of the bean. Drain well and rinse with cold water to cool.

Store fava bean pods in a plastic bag in the crisper drawer of the fridge for up to 5 days.

Featured Veggie: Escarole

Elliot — Thu, 21 Jul 2011 03:23:31 +0000

scordo.com

A variety of endive, escarole is a hearty green that thrives late into the growing season. Escarole can be eaten raw or gently cooked. It has a slightly bitter taste, like other endives, which can be tamed when cooked—try adding to soups, stews, or pasta dishes. However, if you don’t mind its assertive flavor, escarole can be a zesty addition to green salads. This week we have escarole from Tahoma Farms.