Hello all and Happy Monday! Today’s produce came in looking beautiful! This week’s bins will definitely be a treat! As we said in Friday’s blog, this week’s featured item is escarole. A hearty and delicious green, escarole is great in a salad or seared and eaten on the side. Add it to soups, casseroles or pastas for a nutritious addition to any meal.
Just look how this morning’s escarole arrived! Talk about pretty.
Also arriving in perfect condition are our little zucchinis! Zucchinis are another great versatile fruit. They are great grilled, baked, seared, and are even better as bread!
Zucchinis are very low calories fruit that are great for maintaining a healthy diet and cholesterol control programs. Zucchinis provide only 17 calories per 100 g. They contain no saturated fats or cholesterol. Even its peel is good source of dietary fiber that helps reduce constipation and offers some protection against colon cancers.
All-in-all, this week’s bins are full of fabulous foods!
What have you done with your bin this week? Share your recipes and photos on our Facebook wall! Be sure to follow us on Twitter for the latest headlines in organic produce!
Hello all and Happy Friday! You will notice a lot of similar fruits and vegetables this time of year, but we do try to bring you the tastiest, best quality we can find! We are mixing it up with the greens this week and including Escarole in the bins.
Escarole is a broad leafed variety of endive with pale green leaves that is less bitter than other varieties.The heart of an escarole head is less bitter because the leaves haven’t gotten as much sunlight. (Some farmers even cultivate these pale leaves by covering the plants and depriving them of sunlight.)
High in folic acid, fiber, and vitamins A and K, escarole can be eaten like other greens, sauteed, chopped into soups or stews, or as part of a green salad. Try tossing a few escarole leaves into a mild salad, serving some quickly wilted with lemon juice, or stir chopped escarole into soup. A medium head of escarole usually yields about seven cups of torn leaves.
For a great recipe using escarole, check out this week’s featured recipe!
Also new this week are baby bok choy, mini bell peppers and more piñata apples! Yumm! Be sure to stock up on this week’s sale items, as well. Navel oranges and bass avocados are great deals this week!
What are your plans for you bin next week? We’d love to hear it! Share your favorite recipes on our Facebook wall and we will feature them on our website!
Hello all and Happy Presidents Day! This mornings produce rocked! Particularly awesome were the carrots from TD Willey Farms. We’ve received a few items from TD Willey, and you have likely eaten their produce before. Family-owned, TD Willey is a ”75 acre patch of the Central San Joaquin Valley in Madera, California. The San Joaquin is in the southern half of California’s Great Central Valley. We have been farming since 1980  and certified organic by California Certified Organic Farmers since 1987″ (courtesy of TDWilleyFarms.com).
These carrots arrived looking ready to eat! And their packaging was enough for us to need to share it. All of their produce is delivered just like this: in wooden paneled bins with recycled wrapping paper. Pretty awesome.
However, having carrots this week isn’t just exciting because they are from TD Willey. Carrots are a great versatile vegetable, packed with nutrients. Juice it, fry it, back it, stew it, grind it, sauté it. However you want it, a carrot will likely taste good.
Carrots are known for being rich in vitamin A. Carrots are also rich in dietary fibre, antioxidants, and minerals. Lack of vitamin A can cause poor vision, including night vision, and vision can be restored by adding it back into the diet.
According to an urban legend, eating large amounts of carrots will allow one to see in the dark. The legend developed from stories of British gunners in World War II, who were able to shoot down German planes in the darkness of night. The legend arose during the Battle of Britain when the RAF circulated a story about their pilots’ carrot consumption as an attempt to cover up the discovery and effective use of radar technologies in engaging enemy planes, as well as the use of red light (which does not destroy night vision) in aircraft instruments. It reinforced existing German folklore and helped to encourage Britons—looking to improve their night vision during the blackouts—to grow and eat the vegetable (courtesy of Wikipedia).
Another great reason to eat your vegetables!
Hello all and Happy Friday! If you’re getting a bin with veggies next week, they will be filled with some great-for-cooking produce! Be sure to take advantage of winter greens, like spinach and collards. They are versatile, hearty, yummy, and nutritious! You can add them to just about any meal for an extra boost in iron, calcium and potassium!
If you get the Standard bin, you’ll find another late season favorite, Blood Oranges, also known as Moro oranges. Originally from Spain and Italy, these small crimson flesh oranges have a distinct sweet tart flavor! Enjoy!
 Blood oranges aren’t just incredibly tasty, they also have many health benefits such as antioxidant action, vitamin C, vitamin A and calcium.
Blood oranges are named for their deep red flesh. The red color is due to anthocyanin, an antioxidant that is found in many red fruits and veggies including berries and red potatoes.
Blood oranges may have originated in either China or the Southern Mediterranean, where they have been grown since the 18th century. They are now the primary orange grown in Italy. Blood oranges cultivated in the United States are in season from December to March (Texas) and from November to May (California).Store blood oranges at room temperature for up to 1 week, or refrigerate for up to 3 weeks.
Check this cute poem we found online just about this delicious citrus!
Grassy, green, zesty and tasty I am,
Though I weigh less than a kilogram,
For I am a tiny innocent vegetable,
No ifs ands or buts – I am bitable.
But here comes the blood orange,
What is this red fruit? So strange,
The cook is joining us together,
And united we will go the aether.
- From blood-oranges.com
Do you have an ode to your favorite food?! We’d love to hear and share it! Write it on our Facebook page and we’ll feature it in next week’s blog! Be sure to check out our Featured Recipe this week, too!
Everything looks good today, I just finished eating a Pinova or Piñata apple. It’s crisp, juicy and sweet tart, with a unique flavor. Very tasty!
The Pinova apple is a fairly new apple variety. It was originally bred in Germany and is a cross between a Golden Delicious, Cox’s Orange Pippin, and a Duchess of Oldenburg.
Stemilt Growers from Wenatchee, Washington holds the exclusive rights to grow, market and sell this variety in the United States. In 2004, they changed the name to PInata.
The Rainbow Chard is truly Rainbow this week! Lots of gorgeous saturated color in the stems with dark green leaves.This beautiful green is so tasty in a salad or sautéed with pine nuts and Parmesan cheese!
Chard is not only one of the most popular vegetables along the Mediterranean but it is one of the most nutritious vegetables around and ranks second only to spinach following our analysis of the total nutrient-richness of the World’s Healthiest vegetables. It is also one of only three vegetables that we recommend boiling to help reduce its concentration of oxalic acid.
The mini sweet peppers are as tasty as they are pretty! They make a great snack dipped in hummus, or stuffed with goat cheese, raw, or baked (my favorite!)
Unlike their fellow members, sweet peppers have characteristic bell shape with crunchy, thick fleshy skin. On comparison to other capsicum members, bell (sweet) peppers have very mild or zero hotness. The other important difference is that they are used worldwide as vegetables instead of spices.
What are your favorite items this week? Share your thoughts on our Facebook page and we will share our favorite recipes, tips and nutritional information!
 Hello all and happy Monday! Valentine’s Day is upon us. Rather than going out in the middle of the week, try cooking up a romantic and healthy organic meal right at home. Below are some of our favorite V-Day recipes with some of this week’s bin items.
Pacific Sole with Oranges & Pecans
INGREDIENTS
- 1 orange
- 10 ounces Pacific sole, (see Note) or tilapia fillets
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 teaspoons unsalted butter
- 1 medium shallot, minced
- 2 tablespoons white-wine vinegar
- 2 tablespoons chopped pecans, toasted (see Cooking Tip)
- 2 tablespoons chopped fresh dill
PREPARATION
- Using a sharp paring knife, remove the skin and white pith from orange. Hold the fruit over a medium bowl and cut between the membranes to release individual orange sections into the bowl, collecting any juice as well. Discard membranes, pith and skin.
- Sprinkle both sides of fillets with salt and pepper. Coat a large nonstick skillet with cooking spray and place over medium heat. Add the fillets and cook 1 minute for sole or 3 minutes for tilapia. Gently flip and cook until the fish is opaque in the center and just cooked through, 1 to 2 minutes for sole or 3 to 5 minutes for tilapia. Divide between 2 serving plates; tent with foil to keep warm.
- Add butter to the pan and melt over medium heat. Add shallot and cook, stirring, until soft, about 30 seconds. Add vinegar and the orange sections and juice; loosen any browned bits on the bottom of the pan and cook for 30 seconds. Spoon the sauce over the fish and sprinkle each portion with pecans and dill. Serve immediately. Makes 2 servings.
TIPS & NOTES
- Ingredient Note: The term “sole” is widely used for many types of flatfish from both the Atlantic and Pacific. Flounder and Atlantic halibut are included in the group that is often identified as sole or grey sole. The best choices are Pacific, Dover or English sole. Other sole and flounder are overfished.
- Cooking Tip: To toast chopped nuts or seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Skillet Gnocchi with Chard & White Beans
NGREDIENTS
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
- 1 16-ounce package shelf-stable gnocchi, (see Tip)
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1/2 cup water
- 6 cups chopped rainbow chard leaves, (about 1 small bunch)
- 1 15-ounce can diced tomatoes with Italian seasonings
- 1 15-ounce can white beans, rinsed
- 1/4 teaspoon freshly ground pepper
- 1/2 cup shredded part-skim mozzarella cheese
- 1/4 cup finely shredded Parmesan cheese
PREPARATION
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
- Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.
Broccoli-Cheese Chowder
NGREDIENTS
- 1 tablespoon extra-virgin olive oil
- 1 large onion, chopped
- 1 large carrot, diced
- 2 stalks celery, diced
- 1 large potato, peeled and diced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
- 2 14-ounce cans vegetable broth, or reduced-sodium chicken broth
- 8 ounces broccoli crowns, (see Ingredient Note), cut into 1-inch pieces, stems and florets separated
- 1 cup shredded reduced-fat Cheddar cheese
- 1/2 cup reduced-fat sour cream
- 1/8 teaspoon salt
- Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes.
- Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more. Transfer 2 cups of the chowder to a bowl and mash; return to the pan.
- Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through, about 2 minutes. Season with salt.
TIPS & NOTES
- Make Ahead Tip: Prepare through Step 2. Cover and refrigerate for up to 2 days or freeze for up to 2 months.
- Ingredient note: Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.
Chocolate Soufflé
INGREDIENTS
- 3 tablespoons granulated sugar, divided
- 2 1/2 ounces semisweet or bittersweet chocolate, chopped
- 1 large egg, separated, plus 2 large egg whites
- 1 tablespoon heavy cream
- 1 teaspoon all-purpose flour
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon salt
- Confectioners’ sugar, for dusting (optional)
PREPARATION
- Position rack in center of oven; preheat to 375°F. Lightly coat two 10-ounce ramekins with cooking spray; coat the insides of each with 1 1/2 teaspoons sugar.
- Place chocolate in a small microwave-safe bowl. Microwave on Medium, stirring every 20 seconds, until melted, 1 to 2 minutes. (Alternatively, see “No Microwave?” below.)
- Whisk egg yolk and cream in a medium bowl until combined. Whisk in the chocolate until smooth, then whisk in flour and cinnamon until incorporated.
- Beat egg whites and salt in a medium bowl with an electric mixer on high speed until soft peaks form. Beat in the remaining 2 tablespoons sugar in four additions, until stiff, glossy peaks form.
- Using a rubber spatula, gently fold half the beaten whites into the chocolate mixture until fairly smooth; then gently fold this combined mixture back into the remaining egg whites until no white streaks remain. Divide between the prepared ramekins and place on a baking sheet. Bake until puffed and firm to the touch, 18 to 22 minutes. Dust with confectioners’ sugar, if desired. Serve immediately.
TIPS & NOTES
- Make Ahead Tip: Equipment: Two 10-ounce ramekins
- No Microwave? Place chopped chocolate in the top of a double boiler over hot, but not boiling water. Gently stir until almost melted. Remove from the heat and stir until the chocolate melts completely.
recipes courtesy of eatingwell.com.
What are your favorite Valentine’s Day recipes? Please share with us and fellow foodies on our Facebook page!
 Pinova or Pinata?
Well, actually both are acceptable names for the same apple.
The Pinova apple is a fairly new apple variety. It was originally bred in Germany and is a cross between a Golden Delicious, Cox’s Orange Pippin, and a Duchess of Oldenburg.
Stemilt Growers from Wenatchee, Washington holds the exclusive rights to grow, market and sell this variety in the United States. In 2004, they changed the name to PInata.
However, several independent tree farmers who already purchased the seeds and were growing this apple before Stemilt bought the rights, were allowed to continue to grow and sell it under the name Pinova.
Some fun trivia facts about apples
Folk hero Johnny Appleseed (John Chapman) did indeed spread the cultivation of apples in the United States. He knew enough about apples, however, so that he did not distribute seeds, because apples do not grow true from seeds. Instead, he established nurseries in Pennsylvania and Ohio.
In ancient Greece, tossing an apple to a girl was a traditional proposal of marriage; catching it was acceptance
The history of apple consumption dates from Stone Age cultivation in areas we now know as Austria and Switzerland.
Tens of thousands of varieties of apples are grown worldwide
Storage Tips:
Store apples in a plastic bag in the refrigerator away from strong-odored foods such as cabbage or onions to prevent flavor transfer.
Rub cut apples with lemon juice to keep slices and wedges creamy white for hours.
This information came from this link:
www.orangepippin.com/apples/pinova
Hello All and Happy Monday! We hope all of you are well-rested after last night’s Big Game festivities. In case you splurged in stadium snacks, no worries, our delicious bins this week will get you back on track!
 This week’s produce arrived beautifully this morning – and that is anunderstatement! Is that candy in your bin this week? No it’s Chiogga and Gold Beets! These beets are not just nice to look at – they’re good for you! Beets can help prevent heart disease, birth defects, and cancers. Beets can help lower cholesterol and reduce inflamation.
They’re also relatively easy to make and an easy way to brighten up any meal. For our favorite beet recipes go to our recipes page and search “beets.”
 Also, look how great this week’s kale came in! Perfect for soup, salad, side dishes or even chips, you will be sure to use these delicious greens some way this week. Kale is an amazing vegetable recognized for its exceptional nutrient richness, health benefits, and delicious flavor.
Eating a variety of natural, unprocessed vegetables can do wonders for your health, but choosing super-nutritious kale on a regular basis may provide significant health benefits, including cancer protection and lowered cholesterol.
Kale, also known as borecole, is one of the healthiest vegetables on the planet. A leafy green, kale is available in curly, ornamental, or dinosaur varieties.
How will you be using your bin this week? We’d love to hear about it! Share your tips and recipes on our Facebook page! Be sure to follow us on Twitter for the later organic produce headlines.
Hello all and Happy Friday! Superbowl weekend is somewhat of an American holiday to sports and non-sports fans alike. As in most great holidays, great meals are expected to partake. While “stadium” food usually involves greasy garlic fries, chili covered hot dogs and spicy nachos, those foods do not have to make up your Football Sunday menu.
Below are some of our favorite party friendly recipes perfect for your Superbowl Soiree.
Black Bean Hummus
1 15-ounce can black beans, drained
1 clove garlic, minced
1/4 cup soft silken tofu
2 tablespoons tahini
1 teaspoon ground cumin
1 tablespoon extra-virgin olive oil
Juice of 1 small lime
Salt and freshly-ground pepper, to taste
Ground sweet paprika, for garnish
1. Place the beans, garlic, tofu, tahini, cumin, oil, and lime juice in a food processor. Whirl until the mixture is smooth. Season to taste with salt and pepper.
2. Serve in a bowl, garnished with a sprinkle of paprika. Black Bean Hummus will keep for 4 to 5 days, tightly covered in the refrigerator.
Makes 1 1/2 cups.
Sweet Potato Fries
2 large sweet potatoes, peeled and cut into wedges or strips
1 tablespoon olive oil
Coarse salt and freshly-ground black pepper, to taste
1. Preheat oven to 425F.
2. Toss the potatoes with the oil, salt and pepper, then place in a single layer on a lightly-oiled baking sheet.
3. Bake 20 minutes, then turn and bake another 20 minutes, until soft inside and crisp outside (if you cut the fries very thin, you’ll want to keep an eye on them to prevent burning). Serve hot.
Serves 4.
Sweet Variation: Sprinkle oiled and salted potato wedges with 1 teaspoon cinnamon and 1 tablespoon Sucanat or other natural sweetener. Bake as above. Or sprinkle with Sucanat and cinnamon as soon as they come out of the oven. Or just make the basic recipe and serve fries with this sweet dipping sauce:
Sweet Dipping Sauce: Whisk together 1/2 cup plain or Greek-style yogurt, 1/4 cup maple syrup, and cinnamon to taste. Use as a dip for the baked sweet potatoes.
Spicy Variation: Sprinkle oiled and salted potato wedges with cayenne pepper and/or chili powder to taste and bake as above. Or serve basic fries with this dipping sauce:
Spicy Dipping Sauce: In a small bowl, whisk together 1/2 cup healthy mayonnaise and 1/4 cup chipotle salsa or other favorite salsa (we love the smokiness of chipotle, but we’ve also tried peach salsa and loved the combo of fruity and spicy. Feel free to experiment!).
Savory Variations: Add one minced garlic clove, 1/8 cup freshly-grated Parmesan cheese and some chopped fresh parsley to the fries as soon as they come out of the oven.
Add 1 teaspoon dried rosemary to oiled and salted potato wedges and bake as above. Sometimes we sprinkle these with fresh lemon juice just before serving. (This variation is great with our super-quick version of garlic aioli dipping sauce; just add a crushed garlic clove to your favorite healthy mayo.)
Sprinkle oiled and salted potato wedges with 2 teaspoons curry spices (use regular curry powder, or try 1 teaspoon coriander and 1 teaspoon cumin). Or make this dipping sauce:
Curry Dipping Sauce: Whisk 1/2 cup plain yogurt with 1/2 teaspoon curry paste and use as a dip.
Or just sprinkle your baked fries with a good quality vinegar!
Greek Layered Veggie Dip
1 1/2 cups Greek yogurt (see below to make your own)
2 tablespoons fresh snipped chives
1 cup hummus
1 cucumber, peeled, seeded, and chopped
3 plum tomatoes, seeded and chopped
1/4 cup oil-cured or Greek-style olives, sliced
4 ounces feta cheese, crumbled
1/4 cup green onions, white and green parts, chopped
Fresh or dried oregano, for garnish
1. Mix the yogurt and chives together and spread in a 10-inch glass pie-plate.
2. Spread the hummus evenly over the yogurt. Sprinkle with cucumber, then with tomatoes, olives, feta, and green onions. Sprinkle top with oregano.
3. Serve with pita chips. May also be used in wraps or pita pockets as a sandwich, or served with grilled eggplant.
Serves 4 to 6.
To Make Greek-Style Yogurt: Place the contents of a large container of plain yogurt in a colander or strainer lined with cheesecloth. Allow to drain for an hour. The thickened yogurt remaining in the colander is Greek-style yogurt!
Taco Salad
One 15-ounce can refried beans
1 1/2 cups grated cheddar or Monterey Jack cheese
1 cup guacamole (see below)
1/2 cup salsa
1/2 cup plain yogurt
2 medium tomatoes, seeded and chopped
6 scallions, chopped, including the green tops
1 large bag taco chips
1. Spread the beans in an even layer on the bottom of a decorative deep-dish non-metal serving pan. Sprinkle the cheese over the beans. Place in a microwave oven for 30 seconds on high, until the cheese melts.
2. Spread guacamole over the cheese, then a thin layer of salsa. Spread yogurt gently over salsa.
3. Arrange tomatoes evenly around the outer edge of the pan, then make another ring of chopped scallions inside the ring of tomatoes. If making as a main meal, crush taco chips and place inside the rings of tomato and scallion. If serving as an appetizer, place chips in a basket and serve alongside.
Serves 8.
Classic Guacamole
1 ripe Haas avocado
1 medium tomato, seeds and juice removed
2 tablespoons minced onion
1 teaspoon hot sauce
Juice of 1 lime
1. Cut avocado in half and remove pit. Scoop out the flesh and place it in a medium-sized bowl. Mash the avocado with the back of a fork until smooth.
2. Add tomato, onion, hot sauce, and lime juice to the avocado and mix well. Place the guacamole in a covered container and refrigerate until ready to use.
Makes 1 cup.
Baked Artichoke Dip
2 (14-ounce) cans water-packed artichokes, well drained
4 ounces organic silken tofu
3 large cloves garlic
1/3 cup Parmesan cheese, freshly grated
2/3 cup plain (or Greek) yogurt
1/4 teaspoon fine grain sea salt, or more to taste
pinch of cayenne pepper
more Parmesan to sprinkle on top
Preheat oven to 350F degrees. In a blender or food processor puree the artichokes, tofu, and garlic. In a separate medium bowl whisk together the parmesan cheese, yogurt, salt, and cayenne. Stir in the artichoke puree and pour mixture into a medium-sized baking dish (or multiple smaller dishes). Sprinkle the top with more Parmesan. Bake uncovered until heated through and the cheese on the top starts to brown, about 45 minutes.
Makes 2-3 cups of artichoke dip.
Zippy Coleslaw
1/2 head of green cabbage, shredded (about 4 cups)
1/3 cup rice vinegar
4 carrots, peeled and grated
3 green onions, minced
2 tablespoons freshly grated ginger
1 tablespoon toasted sesame seeds
1 tablespoon sesame oil
1 pinch salt
Directions:
Mix the cabbage, the carrots and the green onions in a large bowl, set aside. In a small bowl, whisk together the rice vinegar, sesame oil, ginger, sesame seeds, and salt. Drizzle over the cabbage mixture, toss to incorporate. Allow to sit 1 hour before serving. Garnish with additional sesame seeds.
Do you have your own favorite game day recipes? Share them with fellow foodies in time for the Big Game on our Facebook page!
Weather conditions are starting to improve in all the growing regions in California, which is a sign that spring may not be too far away! Places that were unusally wet, are starting to dry which is good for the row crops!
For those of you who did not get a bin last week…Cara Cara oranges have developed a bit of a cult following since their discovery in 1976 on a navel tree at Hacienda Cara Cara in Venezuela, which is where their name comes from! They are thought to be a cross between two very different types of Navel oranges, and have a ruby red flesh and more complex flavor. You’ll find a couple in your bin this week, so you can be the judge!
Lemons are finally a reasonable price and are available for sale, as well asFlat Leaf Parsley, also known as Italian Parsley, both great staples to have around to add that extra brightness to salad, soup or sandwiches.
Sunny Honey, Mt Baker Wild Flower is available for purchase, (this variety will not crystalize as quickly as the Raspberry honey did)
Check out this week’s recipe for a quick and easy arugula salad recipe. You can keep it simple, or make it a little more fancy by adding toasted nuts, or maybe a little cheese! Also, look for more information about the produce in your bin on our Facebook page, & our blog!
We stand by our quality and service 100%, so please contact us right away if you have any problems, or questions!We always have Garlic for sale by the lb. It is $4.99 per lb, which is 8 bulbs, and the smallest portion you can order is .25 lbs, which is 2 bulbs (or heads)
Today’s Tip!
Save your empty mustard or jelly jars for homemade salad dressing. It is oh so easy to make, and will keep in your fridge for at least a week, and it sooooo much better for you than anything you can purchase in a bottle from the store!
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bins will definitely be a treat! As we said in Friday’s blog, this week’s featured item is escarole. A hearty and delicious green, escarole is great in a salad or seared and eaten on the side. Add it to soups, casseroles or pastas for a nutritious addition to any meal.
versatile fruit. They are great grilled, baked, seared, and are even better as bread!
