Greetings!!! This weather is perfect! McClellan Organics have been busy laying the plastic and prepping their land. Plantings of yellow squash, zucchini, cabbage, bell peppers and eggplant will follow! Look for harvesting to start around the second week of April. The cucumbers here at Harvest Moon are coming along great and will be in soon. We are still getting a great variety of produce out of Florida. This week in your boxes from Florida are red cabbage, celery hearts, rainbow chard, zucchini and ruby grapefruit. Along with red onion, red or sweet potatoes, tomatoes and apples. McClellan Organics are picking their awesome kale today so look for that as well!
Reminder: For those of you that prefer to order by the pound. The inventory and prices change weekly. It is also while quantities are available. So, order beginning of the week is best! Same pick up days and locations as the CSA.
We also have access to a wide selection of specialty organic produce that you may order at wholesale prices. Just ask Marla and she will give you availability, quantity and price quotes. Example of some specialty items: Daikon Radishes, nopaler catus leaves, sapodilla, kombucha, coconut meat, alfalfa sprouts. wheat grass, lemon grass, dried fruits, dry chile peppers, broccoli leaf, fennel and herbs, medjool dates, just to name a few. As well as your staples and ordinary produce. All certified organic.
Recipe of the Week!
Swiss Chard with Crisp Apples Author: Susan Voisin, FatFree Vegan Kitchen Ingredients 1/4 cup raisins 2 bunches swiss chard (about 1 pound 12 ounces) 1 large onion, chopped 2 crisp red apples (such as Honeycrisp), cored and chopped 1 tablespoon soy sauce, tamari, or coconut aminos 1 tablespoon apple cider vinegar salt and freshly ground black pepper to taste Instructions 1. Place the raisins in a small bowl and pour enough hot water on them just to barely cover. Set aside. 2. Cut the stems off of the chard. Trim and discard the bottoms of the stems if they’re dry, and chop the stems into 1/4inch slices. Set the sliced stems aside. Cut the leaves in half lengthwise and then slice into 1/2inch strips. Keep the sliced leaves separate from the stems. 3. Heat a deep, nonstick dutch oven or wok. Add the onions and cook, stirring, until they begin to brown. (If necessary, add water a tablespoon at a time to prevent sticking.) Add the chard stems and apples and cook for another 2 minutes. 4. Drain the raisins, reserving the water. Add the raisins and the chard leaves to the pan and stir well. Add 1 tablespoon of the raisin water to the pan and cover tightly. Stirring every minute or two, cook until the chard is tender, about 6 minutes. Remove the lid and cook briefly to boil off any excess moisture. Remove from the heat, stir in the soy sauce and apple cider vinegar, and add salt and pepper to taste. Serve hot. Nutrition Information Serving size: 1/8th of recipe Calories: 80 Fat: less than 1g Carbohydrates: 18.9g Sugar: 11.2g Sodium: 383.9mg Fiber: 3.9g Protein: 3.1g Recipe by FatFree Vegan Kitchen at http://blog.fatfreevegan.com/2013/01/swisschardwithcrispapples.html
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