We had so much fun enjoying the beautiful Earth Day event in Prescott AZ! It's always so inspiring and affirming when you see many people gathered together to show their support for a clean, sustainable life on our precious planet Earth! There were tons of fun activities for the kids too! Thanks for connecting with us at our booth, and we look forward to bringing you all deliciously local, fresh, organic produce in the years to come!
A local heritage buffet style dinner is available for a $10 suggested donation (likely served around 6:30)
With the addition of delicious cherry tomatoes in several shares over the last weeks I thought it would be fitting to share a recipe in which they star. This relish will keep for several weeks and the possibilities for uses are endless.
1 tbsp olive oil
1 small red onion, finely diced
pinch of sea salt
1 clove garlic, finely sliced
1 lb cherry tomatoes, halved
1/2 cup caster sugar
1/2 cup red wine vinegar
sea salt and freshly ground white pepper (to taste)
-Add the oil to a small saucepan and cook the onion with a pinch of sea salt over medium heat for about five minutes or until the onions have softened
-Add garlic and cook for additional 1-2 minutes
-Add cherry tomatoes, sugar, vinegar, sea salt, and pepper; mix well
-Turn the heat up to high and let the mixture to come to a boil. Keep at high heat for 15-30 minutes until the mixture has thickened and looks jammy.
-During this time, gently break down any tomatoes with a wooden spoon and stir the mixture from time to time to prevent it from sticking to the pan and burning.
-Once the mixture has thickened, taste for seasoning. You man want to add some more sugar or more vinegar.
-Spoon into sterilized jar and leave it to cook completely before sealing. Refrigerate and the relish will last a few weeks.
Get fancy and add a few ingredients of your own, Worcestershire makes a tasty addition as well.
This simple side dish will satisfy your taste buds and leave you wanting more.
This recipe pairs two of the fresh ingredients included in this weeks share and the flavor combination will thrill your taste buds. Pair it with steamed rice and create a vegan dish that will thrill anyone or use it as a side dish for grilled chicken.
This fun recipe incorporates several items from this weeks share and is great for entertaining. Providing a little fun with food that is still packed full with flavor. Try getting creative and adding new spices or just have fun serving these flavorful packets to your friends.
Cooking fish and vegetables en papillote (in an envelope) allows them to cook in wine-enhanced juices for a wonderful melding of flavors.
(Serves 3; or double recipe for 6 servings)
1 tbsp butter, cut into 3 slices
3 8-ounce red snapper or white fish fillets
1/4 tsp sea salt
1/8 tsp freshly ground black pepper
1/2 cup sugar snap peas, halved diagonally
6 baby carrots with tops, trimmed
3 slices lemon
1/8 cup finely chopped shallots *Substitute Purple bunching onions provided in this weeks share!
6 sprigs fresh thyme or lemon thyme
3 tablespoons dry white wine
Lemon wedges (optional)
1. Position oven racks to the center of the oven. Preheat oven to 400 degrees F.
2. Cut three 18x12-inch pieces of parchment paper. Place sheets of parchment on a work surface with short ends towards you. Fold each sheet of parchment crosswise in half to crease, them unfold. Place 1 slice of butter on the lower half of each sheet of parchment. Place snapper fillets on the butter; sprinkle with salt and pepper. Top each fillet with sugar snap peas, carrots, lemon slice, shallots, and two thyme sprigs. Drizzle each with 1 tablespoon wine.
3. Fold each sheet of parchment over to enclose the fish and vegetables. To seal, turn up a corner of the cut edges of the paper and fold, then fold again forming the second fold on top of the first fold. Continue folding to enclose all the way around the packet. When you reach the end, twist the last fold to seal. Repeat with remaining packets. Place the packets on a large baking sheet.
4. Bake for about 12 min or until the paper is well browned and fish begins to flake when tested with a fork. Transfer packets to plates and serve, allowing each guest to cut open the packet at the table. If desired, pass lemon wedges.
Recipe Credit: Better Homes and Gardens; Garden Fresh Meals
This delectable salad is vegan friendly while still providing full flavor and satisfaction. Prep and cooking are a breeze but your family and friends will keep coming back for more!
(Serves 6 to 8)
1 pound Brussels sprouts, trimmed
1 pound unpeeled small Yukon Gold potatoes, cut into halves
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp dried rosemary
5 Tbsp olive oil, divided
1 red bell pepper, cut into bite-size pieces
1/4 cup walnuts, coarsely chopped
2 Tbsp capers, drained
1 1/2 Tbsp white wine vinegar
-Preheat oven to 400 degrees
-Slash bottoms of Brussels sprouts; place in shallow roasting pan. Add potatoes; sprinkle with salt, black pepper, and rosemary. Drizzle with 3 Tbsp olive oil; toss to coat.
-Roast 20 minutes. Stir in bell pepper; roast 15 minuets or until tender. Transfer to large bowl; stir in walnuts and capers
-Whisk remaining 2 Tbsp oil and vinegar in small bowl until blended. Pour over salad; toss to coat. Serve at room temperature.
Enjoy! Make sure to let us know what you think.
This spectacular soup will please your taste buds and includes several items from the share this week.
Let us know what you think.
2 cups cooked black beans
1 can coconut milk
6 cups veggie or chicken broth
1 tsp curry powder
1 tsp crushed dried shishito chili peppers
1 tsp ground ginger root
1 tsp cumin
1 cup chopped onion
2 cloves garlic, minced
extra virgin olive oil
a handful of chopped cilantro (save some for garnish)
1 large sweet potato
salt to taste
chopped peanuts for garnish (optional)
Black beans are a wonderful substitute for many everyday ingredients. They make great spreads, burgers, brownies, and are just all around good to eat. Figuring out how to cook them however, can be another story. I myself have avoided cooking them and gone for the cans at the grocery store many times.
So, with this weeks share and the addition of a delicious pound of dried beans, I thought it would be a good time to cover the basics and offer some advice.
Great Tips for Great Beans
How to Cook Beans on the Stove
Makes about 5 cups cooked beans
What You Need
1 pound dried beans, any kind
2 to 3 teaspoons salt, plus more to taste
Aromatics (optional): bay leaf, 1 to 2 whole garlic cloves, 1/2 onion, chopped carrots
4-quart or larger Dutch oven, or another heavy cooking pot with lid
We had a wonderful day at the OSA-sponsored Earth Day celebration this past Saturday. Lots of folks learned about the amazing variety of food grown in our county. We had bags of Jerusalem artichokes (aka sunchokes) to share, grown by Shady Acres Farm in Paulden--crunchy, tasty and delicious!
Sarah and Chris Reckards are happy to share information with you on food preparation/preservation, and empowering education that promotes healthy living!
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