What's Coming on Saturday 04/25/09

This is what we expect to be in the Saturday order. Please note that things can change at the last minute, so we expect these things but we cannot guarantee them.

We expect NY Ecologically grown Mutsu apples, Florida green cabbage, cantaloupe, cucumbers, green beans (the farm had first asked us to buy eggplant but then did not have enough, so we switched to green beans,) and roma tomatoes, California carrots, collard greens, romaine lettuce hearts, yellow onions and russet potatoes, Peruvian bananas and Argentinian red Bartlett pears.

Anything else is a make-up. Please let your coordinator know ASAP if you have any quality problems; we only have 24 hours to get supplier credits.

Fruit shares: I am planning to get Braeburn apples, a pineapple, strawberries and Bartlett pears.

What's COming on Wednesday 04/22/09

This is what we expect to be in the Wednesday order. Please note that things can change at the last minute, so we expect these things but we cannot guarantee them.

We expect NY Ecologically grown Mutsu apples, Florida green cabbage, cantaloupe, cucumbers, eggplant and roma tomatoes, California carrots, collard greens, romaine lettuce, yellow onions, russet potatoes, Peruvian bananas and Argentinian red Bartlett pears. Because of very high prices on lettuce and cooking greens due to extreme wind in California, our buying power was limted this week.

Anything else is a make-up. Please let your coordinator know ASAP if you have any quality problems; we only have 24 hours to get supplier credits.

Fruit shares: I am planning to get Gold Delicious apples, strawberries, Valencia oranges and kiwi.

Bok Choi Stir Fry

This recipe is from one of my very first posts to the BLOG. I had a request for it again - since we had such great Bok Choi this past week. ENJOY!

Bok Choi is one of my favorite veges. I use it in a quick stir fry! Start by cooking 1 pkg. of spaghetti pasta (I often use Italian pasta rather than Chinese pasta for this dish). While the pasta is cooking, Wash and Chop the Bok Choi. You will also want to chop an onion, mince a clove of garlic, and about 1-2 tbsp. ginger root - and perhaps some mushrooms. Into a measuring cup add 1/4 cup Soy Sauce, 1/4 cup water, 1 tbsp. Sesame Oil. Heat your wok and add Canola Oil (about 2-3 tbsp.) Then toss in the garlic and ginger. Almost immediately add the onion and bok choi. Stir and toss the mixture constantly for 2-3 minutes until everything is hot and nearly cooked through. Now add the soy sauce mixture in your meauring cup. Toss veges in the liquid and turn off the Wok. When you drain your spaghetti, toss it in 1 tbsp sesame oil. Then mix with the veges. Dinner is served!

Saturday 4/11/09 - Credit for previous bad strawberries

Just so you know - the grapefruits that you received today were a "Make Up" or "credit" for the bad strawberries from last time. ENJOY!!!
Paula

What's Coming on Saturday 04/11/09

This is what we expect to be in the Saturday order. Please note that things can change at the last minute, so we expect these things but we cannot guarantee them.

We expect NY Ecologically grown Spartan apples, Georgia sweet potatoes, Florida green beans (if you cannot accept beans because of Passover, please ask your coordinator to let the divider know to give you extra bok choi instead and give the extra beans out to the group,) red OR green leaf lettuce, parsley, bell peppers (if you find some white stuff on them, that is calcium carbonate, used by the farmers to prevent sunburn on the peppers. It is the same calcium that is used as a vitamin, so wash it off, but it is harmless if you eat it.), yellow squash and zucchini, California bok choi (if less than 15 heads per case, you may need to cut the largest ones. Sometimes, they grow to be gigiantic!,) carrots, Valencia oranges and russet potatoes, Mexican slicing tomatoes, Peruvian bananas and kiwi from Italy. Anything else is a make-up.

Please let your coordinator know ASAP if you have any quality problems; we only have 24 hours to get supplier credits.

Fruit shares: I am planning to get Braeburn apples, a pineapple, strawberries and Bartlett pears.

What's Coming on Wednesday 04/08/09

This is what we expect to be in the Wednesday order. Please note that things can change at the last minute, so we expect these things but we cannot guarantee them.

We expect NY Ecologically grown Spartan apples, Georgia sweet potatoes, Florida green beans (if you cannot accept beans because of Passover, please ask your coordinator to let the divider know to give you extra bok choi instead and give the extra beans out to the group,) red OR green leaf lettuce, parsley, bell peppers (if you find some white stuff on them, that is calcium carbonate, used by the farmers to prevent sunburn on the peppers. It is the same calcium that is used as a vitamin, so wash it off, but it is harmless if you eat it.), yellow squash and zucchini, California bok choi (if less than 15 heads per case, you may need to cut the largest ones. Sometimes, they grow to be gigiantic!,) carrots, Valencia oranges and russet potatoes, Mexican slicing tomatoes, Peruvian bananas and kiwi from Italy. Anything else is a make-up.

Please let your coordinator know ASAP if you have any quality problems; we only have 24 hours to get supplier credits.

Fruit shares: I am planning to get Braeburn apples, a pineapple, strawberries and Bartlett pears.

Zuchinni Fritters

One of my family's favorite side dishes are Zuchinni Fritters. It is an old southern recipe, and it does not have measurements - so bear with me while I explain how to make it.

Grate 1-2 zuchinni. You want about 2-3 cups of grated squash when you are done. Leave the peel on the zuchinni, it tastes great and makes them more colorful.

Grate 1 yellow onion (this is a to taste thing - if you have big onions, you might want to use 1/2 or 1/4 instead of a whole one). The thing about grating the onion - you get sort of mush and juice. Works really well in this dish.

Add 1 beaten egg.

Add 2-3 tbsp flour (to thicken egg and juices) and salt and pepper to taste.

Heat a skillet and add 1/2 tbsp butter and some olive oil. When the pan is hot, add heaping spoonfuls of the zuchinni mixture. Generally I flatten them down (pancake size) and brown on each side. You can take them off, put them on a cookie sheet and keep them hot in the oven.

That's all there is to it!