Hello Members - Wanted to send out some color and beauty to brighten your day!
Speaking of color - How about that vibrant purple cauliflower this week - it looked almost too good to eat! Purple cauliflower gets its color from anthocyanin, a naturally occurring phytochemical that is also found in other red, blue, or purple fruits and vegetables, as well as red wine. The anthocyanins in purple cauliflower leach out in water which dulls it’s color; color is better retained with dry heat such as roasting, grilling, or sautéing. They are similar to the white in texture and taste—mild, sweet, and nutty.
This will be our 3rd Fruit Share - fruits that will be in your share - Blueberries - White Peaches - Paula Red Apples - we will determine over the weekend what other fruits will be included. The fruit shares do not have choice - the best fruits available at the time are picked for your shares.
One of the season's earliest apples Paula Red Apples are bright red with some yellow and tan spots; the skin often has a dusty sheen. They have a refreshing taste, not too sweet and not too tart, some taste and say slightly reminiscent of strawberries. It has a firm white flesh and suitable for both eating fresh and cooking, although they become extremely soft when cooked, which suits them to some dishes (applesauce) and not others (pies).
White peaches have a low acidity as compared to the yellow varieties. The flesh may be pure white or even lightly blushed but has a sweeter taste than the traditional yellow. White flesh peaches are a nice addition to your fresh summer fruit salad.
Summertime Fruit Salad
Prep Time:15 mins
Total Time:15 minutes
Yield:6 servings 1x
Category:Side dish
Method:By hand
Cuisine:American
★★★★★
5 from 20 reviews
This simple fruit salad recipe is fresh and healthy! It features strawberries, peaches and blueberries with a little balsamic vinegar and basil. It’s a delicious side dish or dessert (for dessert, you can serve it as is or add some whipped cream to make it more decadent). Recipe yields 6 side servings.
SCALE
INGREDIENTS
1 pound strawberries, hulled and thinly sliced
3 medium peaches, thinly sliced (I peeled mine, but if you don’t mind the skin, you can leave it on)
6 ounces (1 cup) blueberries
1 heaping tablespoon fresh, chopped basil or mint
2 tablespoons lemon juice (about 1 medium lemon)
1 tablespoon maple syrup or honey
2 teaspoons balsamic vinegar
INSTRUCTIONS
In a medium serving bowl, combine the strawberries, peaches, blueberries and basil. Drizzle the lemon juice, maple syrup and balsamic vinegar on top. Gently toss to combine.
Serve immediately, or chill for later. This salad is best enjoyed promptly, but will keep well for about 2 days in the refrigerator (pour off excess juices if necessary).
We are featuring some colorful bell peppers this week - in shades of Purple and Ivory - both are similar in taste to the green - being a little bit sweeter -and adding some nice color to your plates!
bELL PEPPER SALAD
Prep Time:45 minutes
Total Time:45 minutes
Yield:4 cups 1x
Diet:Vegan
DESCRIPTION
Low carb bell pepper salad is a super healthy side dish or vegan main course that the whole family will love. Red, yellow, and orange peppers, cucumbers, onion, herbs, and a homemade dressing make this easy salad full of color, flavor, and nutrients. It’s a perfect addition to a clean eating meal for weight loss!
INGREDIENTS
UNITSSCALE
FOR THE SALAD
1 large orange bell pepper, thinly sliced in 2 inch lengths (70g)
1 large red bell pepper, thinly sliced in 2 inch lengths (96g)
1 large yellow bell pepper, thinly sliced in 2 inch lengths (94g)
1/2 cucumber, thinly sliced (113g)
1/3 large red onion, thinly sliced (53g)
1/3cup fresh mint, chopped (13g)
1/4cup fresh chives, cut in 1/2 inch lengths (7g)
FOR THE DRESSING
1/3cup freshly squeezed lemon juice (from 2 lemons; 78 ml)
1 teaspoon minced garlic
1/2 teaspoon granulated sugar
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
INSTRUCTIONS
Dressing: In a medium bowl, whisk together the lemon juice, garlic, salt, pepper, and sugar until well blended.
Salad: In a large bowl, combine the bell peppers, cucumber, red onion, chives, and mint.
Toss: Pour the dressing over the vegetables and toss with tongs to combine. Serve immediately, or cover and refrigerate for up to 30 minutes then serve. You'll want the cucumbers and bell peppers to still be crunchy.
NOTES
The cucumbers will go from crunchy to mushy if they sit too long with the dressing. You'll want them to still have some bite.
Use freshly squeezed lemon juice, not the bottled kind, for the dressing. We love using a citrus reamer to squeeze lemons. Using freshly minced garlic tastes better, too--and using a garlic press saves time.
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Tastes great stuffed into pita bread just add feta cheese and cherry tomatoes.
Pairs well with grilled chicken and fish.
Stuffed Peppers
Prep Time 30minutes
Cook Time 45minutes
Total Time 1hour15minutes
Servings 6servings
Author Holly Nilsson
Tender bell peppers stuffed with a zesty beef and rice filling with tomato sauce are baked until bubbly.
Cut the tops off the peppers (reserve the tops), remove seeds and membranes and discard. Chop tops of the peppers to add to the filling.
Bring a large pot of water to a boil and cook peppers 5 minutes. Remove and drain well.
In a large skillet, brown beef, sausage, onion & garlic over medium high heat until no pink remains. Drain any fat.
Stir in the diced tomatoes with juice, rice, 1 ¼ cup water, diced pepper tops, Worcestershire sauce, and Italian seasoning.
Bring to a simmer, reduce heat and cover. Cook 15-20 minutes or until rice is tender. You can add more water if needed. Stir in ½ cup marinara sauce.
Place 1 ½ cups of marinara sauce in the bottom of a 9x13 pan. Fill each pepper with the rice mixture. Spoon remaining marinara sauce over peppers.
Cover with foil and bake 35 minutes. Remove foil, baste peppers with any sauce in the bottom. Top with cheddar and bake an additional 10 minutes or until cheese is melted and peppers are tender.
Notes
If you want firmer/tender-crisp peppers, skip the boiling step and bake as directed.
This was the best stuffed green pepper recipe I have ever made, I served corn bread with it and nothing else, it is a complete meal
We appreciate your support of the CSA and Farm as we partner to feed the hungry in our community! Thank you!
Enjoy your weekend ahead with Family and Friends!
Very best, Bob
About the farm
We are ready to begin our winter share season! For the months of November, December, and January - we will be offering for purchase one share box of vegetables and fruit each month. Delivery will be the first week of each month. Typical items in your share will be winter squash, potatoes, onions, garlic, cabbage, carrots, beets and apples. We will source from our own farm and from local farms.
The Regional Food Bank, in partnership with the Patroon Land Foundation, manages a sustainable farm that grows large quantities of high-quality vegetables. The Farm supplies the Food Bank and 1,000 participating agencies in 23 counties with diverse, fresh produce. Currently, we have grown over one million pounds of fresh produce to feed the hungry. Although the majority of the Farm’s production is allocated to the Food Bank, we generate revenue to cover farm expense through our Community Supported Agriculture (CSA) Program and Farm stand. The CSA program sells vegetable shares to the community and by purchasing a share, you become one of our partners, enjoying farm fresh vegetables and feeding the hungry.
Your access to fresh local farm products has never been greater or more convenient! The Harvie platform provides the technology required to bring the farm to the click of your digital device!
This was the best stuffed green pepper recipe I have ever made, I served corn bread with it and nothing else, it is a complete meal