Hello all and Happy Monday! We hope you had a festive and fun weekend. This week’s bins are looking great. In particular, the Kale Raab is looking fabulous. Check out our Ian O’Toole holding a “bouquet” of the kale. It may look a little spiky, but no worries. This kale is delicious! This is the sweet spring bunches of new growth on winter kale that pop up every year about this time. Chop it up and saute it like you would any other green or broccoli. And it’s from Willie Greens Farm!
The Navel Oranges are also looking close to perfection this week. We think the Navels are extra tasty right now. They are juicy and tangy, tons of flavor, not just sweetness. Just look how juicy they are! Orange juice anyone? Or try a delicious fresh orange muffin for a quick breakfast option!
What is your favorite item this week? Be sure to share your plans for that item on our Facebook page! We’d love to share your favorite recipes with fellow foodies!
Have a question? Don’t hesitate to ask! Contact us directly.
Hello all and Happy Easter! I know I keep mentioning this, but it’s worth repeating. Spring means transition time in the produce world, so please be patient as we wait for more variety to become available, and it will, I promise.
In keeping with our Local first promise, we are featuring every local item we can as it becomes available. This week, in addition to more local leeks from Ralph’s in Mt Vernon, you will find tender little bunches of Lacinato Kale “Raab” from Willie Greens Farm in Monroe. “Raab” is something we have every spring from various local farmers and it is basically the early growth of from over wintered crops like Kale, Collards and Cabbage.
Other than trimming off the bottom of the stems where they were cut, you can eat the whole thing, including the flowering tops (if you are lucky enough to get those!) My favorite way to enjoy it is to saute it with garlic and olive oil and some finish with a pinch of good salt. But it can be blanched, or steamed as well.
Enjoy the baby bunched beets. I decided to include them again this week even though they are as small as radish because the greens are beautiful and can be eaten and the beets are super sweet and tasty! Just think of them as more of a garnish or accent to a salad, and NOT a main dish.
Sunny Honey, we just got a new shipment in of light and delicious clover honey from Eastern Washington to bridge the gap until the Western Washington summer varieties are back in stock!
Check out this week’s recipe for a very tasty spring cake/bread you can enjoy for brunch or dessert! Also, look for more information about the produce in your bin on our Facebook page!
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! If you need to SKIP a delivery, please login to your account to make changes or call us during business hours. Emails are not always reliable, and we may not see it in time to assist you.
Hello all! Spring is in the air and in this week’s bins! Take a look at our baby bunches of Spring white turnips, and little baby beets! It’s almost a shame they pick those so early! But the greens are edible and tasty too. Also check out Ian and Dave on the packing line! A hearty bunch of arugula caught the afternoon sunshine pouring into our warehouse this afternoon!
Hello all and Happy Friday!! Next week’s bins are full of some favorites. Leeks and collards are back in case you didn’t get a delivery last week. Cauliflower is a treat that is often understated for its deliciousness and versatility.
This week, however, we’d like to shed a special light on the ever popular carrot. While being Bugs Bunny’s favorite snack, it’s also a wonderful treat for us. Not only is it great for keeping your eye sight healthy, it is good in just about every type of meal!
A little history: The cultivated carrot is believed to originate from Afghanistan before the 900s, as this area is described as the primary center of greatest carrot diversity. The first cultivated carrots exhibited purple or yellow roots. Carrot cultivation spread to Spain in the 1100s via the Middle East and North Africa. In Europe, genetic improvement led to a wide variety of cultivars. White and orange-coloured carrots were first described in Western Europe in the early 1600s. The Asiatic carrot was developed from the Afghan type and a red type appeared in China and India around the 1700s. (http://www.carrotmuseum.co.uk/history.html)
So just how versatile is the carrot? For breakfast, try carrot pancakes or carrot muffins! Looking for a carrot-filled lunch? How does a carrot salad with soup sound? Even dinner is covered if you’ve got some carrots. Add roasted carrots to any entree for a delicious and healthy side dish. On the go? Juice your carrots for a quick way to get your veggie fix for the day! Hungry at work?Bring some raw carrots to snack on with your favorite dressing to dip in.
Put them in soup, stew, mash them, sauté them, roast them, grill them. Eat them raw, eat them cooked. Eat them for breakfast, lunch and dinner. Whatever you like, carrots could surely be added to the meal! Who knew just how great the carrot was?! Find more great carrot recipes here!
What’s your favorite way to eat carrots? Share it on our Facebook page! Have a fantastic weekend!
Hello All! We hope your Monday is setting a good tone for the week! This week’s produceis starting our week off great today! One of last week’s spotlight items, the leeks came in gorgeous from Ralph’s!
Leeks are delicious versatile root vegetables. Try them in soup!
Also coming in in fine condition today were two of my favorite greens. As winter has ended, take full advantage of the winter greens while we still have them. Check out the collards and escarole for this week’s bins! Both are from the Mt. Vernon area!
Hello All and Happy Friday! Spring has officially arrived and soon we will be seeing more produce. Next week’s bins will include some favorites. We are especially excited for the leeks and baby turnips! Many people shy away from these root vegetables, but when cooked right, they are splendid.
The leeks are especially special as they are local from Ralph’s! His leeks are the best, hands down!
A Little History: There is a lot of lore from many different cultures surrounding the leek. In 640 A.D., the Welsh wore leeks in their hats to distinguish themselves from the enemy during the battle between King Cadwallader of Wales and the Saxons.
The leek became an emblem of pride in Wales, and Welshmen wear the leek to commemorate King Cadwallader’s victory on St. David’s Day, March 1st. Leek broth or cawl is the traditional meal for this day.
Leeks are also great for many nutritional reasons: they are a good source of dietary fiber; contain goodly amounts of folic acid, calcium, potassium, and vitamin C; are easier to digest than standard onions; and leeks have laxative, antiseptic, diuretic, and anti-arthritic properties.
Cooking Tips (Courtesy of HomeCooking.com): When cooking leeks as a side dish, it is important they not be overcooked. Overcooking will turn them into a slimy, unappetizing pile of mush. They should be cooked until tender but still exert a little resistance when pierced.
The dark green trimmed leaves may be used to flavor stock or blanched and used as a wrapper for any variety of fillings. In general, leeks can be substituted for onions in most dishes using onions for flavoring. Raw leeks may be sliced thin and added to salads. Leeks partner well with veal, cheese, chicken, andham. Complimentary herbs and spices include chervil, parsley, sage, thyme, basil, lemon, and mustard.
We are also very excited for the Baby Bunched Turnips! These are young tender turnips with greens attached – so use the whole thing when cooking! They are not bitter like the larger variety. They can be eaten raw like a radish, but are delicious sautéed or roasted!
Turnips are nutritious root vegetables found mostly in cuisines from Europe, Asia, and Eastern American regions.
The roots have been known to be a staple food during ancient Greek and Roman periods. Although the bottom is widely eaten; it is the top fresh greens that are more nutritious: richer in vitamins, minerals, and anti-oxidants.
Cooking Tips (Courtesy of Nutrition-and-you.com): Wash roots in cold running water in order to remove soil and any fungicide residues from the surface. Trim the top and bottom ends of the vegetable. Peeling may not be necessary in young roots.
Here are some serving tips:
Young turnips are one of the favored items in raw salads for their sweet taste, complementing with cabbage, Parsnips, carrots, beets etc.
Its cubes can mix well with other vegetables like kohlrabi, potato, carrots in variety of recipes.
Diced roots can be added to poultry, lamb, pork etc.
Add raw baby turnip slices with olives and cherry tomatoes to make delicious appetizer.
Its top greens used with other greens in the preparation of soups, curries as well as in cooked vegetable recipes.
Looking forward to a certain item next week? Share with us how you’ll be using it and we’ll add it to our recipe archive! Share all of your ideas on our Facebook wall!
Hello all! We hope your week is going well. This week’s produce came in looking great both today and yesterday. You may have noticed, we had one change we had to make to our menu this week…unfortunately, artichokes couldn’t make it in time, so we added asparagus instead. No worries, however. Asparagus is a pretty awesome veggie.
Asparagus has so many health benefits, it should be added to the healthy diet. Asparagus is great as a detox vegetable, and an anti-aging vegetable. It can detoxify your system, can protect against cancer, reduces pain and inflammation, can prevent osteoporosis and osteoarthritis, and reduces the risk of heart disease.
You may notice some asparagus spears are thick and some are thin. The thick ones are best for roasting or steaming. I find steaming the best and also very quick. The thin spears are ideal for the grill or if you are planning to sauté.
A warehouse favorite, we also received some delicious Pink Lady Apples. They are crisp and sweet, truly one of nature’s candies.
Another beauty this week are the Red Bell Peppers! Full of vitamin C and zest, these peppers are great eaten raw or cooked. Dip them in your favorite dressing or sauté them as a delicious addition to meat, fish, rice or pasta! They are versatile and yummy.
What’s your favorite item this week? Snap a photo of how you like the item prepared and share it on our Facebook page! Do you have any special requests as Spring produce begins to sprout? Please share your ideas on our Facebook wall, on Twitter or contact us directly at the warehouse!
Hello All and Happy Friday! We wish you all a Happy St. Patrick’s Day tomorrow! Be sure to share your recipes if you’ll be feasting
March is transition time in the world of produce. Many of the hearty greens, leaf lettuces, bok choy, and broccoli, to name a few, that have been coming from the desert areas of California and Mexico are coming to the end of their harvest.
Next we look to central California and the coastal areas, but it’s still a bit early and their production is not high enough yet to meet the demand! This just means that prices are higher right now and there is less variety to choose from. It happens every year, and we’ll do our best to get you through it by picking the best tasting produce we can find! And on the bright side, we are only a few months away from our local, regional growing season!
Next week’s bins are full of some old favorites! We’d like to shed some light on the ever versatile Cauliflower. This veggie is more than just a simple steamed side dish. While delicious steamed, there are so many more ways to use these bushels as substitutions in some potato classics. Depending on your mood, you can eat it raw, puree it into a luxuriously creamy soup or opt to bring out its sweet and nutty flavor by roasting it to crisp, browned perfection. Before it’s cooked, cauliflower’s taste is mild, so it pairs effortlessly with your favorite spices and homemade sauces.
“There are so many ways to adore you, cauliflower. I love you for your delicious, crumbly gratins baked for an hour in the oven on Friday evenings. I love your Monday night soups quickly whirled together and laced with mushrooms and herbes de Provence. I love your lazy Sunday afternoon curries served with coconut rice. But I think best of all I love youslow-roasted at 400 degrees for about a half hour.” - NICOLE SPIRIDAKIS, NPR
Here are a few of our favorite recipes courtesy of Huffington Post:
Skillet Cauliflower Gratin
Ingredients
4 cups 1-inch cauliflower florets (about 1/2 large head)
1 1/2 cups nonfat milk, divided
1/4 teaspoon salt
1/2 cup dry breadcrumbs, preferably whole-wheat
3/4 cup shredded sharp Cheddar cheese, divided
1/2 teaspoon extra-virgin olive oil
2 tablespoons all-purpose flour
1 tablespoon chopped fresh chives
1 teaspoon Dijon mustard
1/4 teaspoon white pepper
Directions
1. Position rack in upper third of oven; preheat broiler.
2. Bring cauliflower, 1 1/4 cups milk and salt to a boil in a large ovenproof skillet over medium-high heat. Reduce heat, cover and simmer until the cauliflower is tender, about 5 minutes.
3. Meanwhile, combine breadcrumbs, 1/4 cup cheese and oil in a small bowl. Whisk flour and the remaining 1/4 cup milk in another small bowl until smooth; stir the mixture into the pan and cook, stirring, until thickened, about 1 minute. Stir in the remaining 1/2 cup cheese, chives, mustard and pepper. Sprinkle with the breadcrumb mixture. Broil until the top is crispy and beginning to brown, 1 to 2 minutes.
Pan-Roasted Cauliflower with Pine Nuts and Raisins
The late Armenian cookbook author Arto der Haroutunian, who taught Paula Wolfert this dish,caramelized cauliflower on the stove before baking it with eastern Mediterranean flavorings : chopped tomatoes, plumped raisins and Marash red pepper flakes. You can use any cazuela or flameware pot, but Wolfert likes the unglazed black La Chamba roasting pan from Colombia, which she says imparts sweetness to the dish.
Ingredients
2 tablespoon(s) raisins, not golden
1/4 cup(s) extra-virgin olive oil
1 head(s) cauliflower, cut into florets 4 cups
1 teaspoon(s) sugar
2 cup(s) tomatoes-drained, peeled seeded and chopped
pinch(s) of crushed red pepper, preferably Marash see Note
Salt and freshly ground black pepper
2 tablespoon(s) pine nuts
1 clove(s) garlic, finely chopped
2 tablespoon(s) chopped parsley
1 1/2 tablespoon(s) fresh lemon juice
Directions
1. Preheat the oven to 350°. In a small bowl, cover the raisins with water; let stand until softened, about 10 minutes. Drain.
2. Meanwhile, in a 10- to 12-inch cazuela or ovenproof skillet, heat the oil. Add the cauliflower and sugar and cook over moderately low heat, stirring, until the cauliflower starts to soften, about 10 minutes. Raise the heat to moderate and cook until the cauliflower is lightly browned, about 5 minutes longer. Stir in the tomatoes and crushed red pepper, season with salt and black pepper and cook until the tomatoes have begun to soften, about 5 minutes.
3. Add the raisins to the cauliflower, along with 1/4 cup hot water, the pine nuts and chopped garlic. Transfer the cazuela to the oven and bake the cauliflower for about 30 minutes, until it is verytender. Stir in the parsley and lemon juice and let stand at room temperature for 30 minutes. Serve the cauliflower warm.
Roasted-Cauliflower-and-Sesame Spread
Chef Way Jerry Traunfeld toasts and grinds whole coriander seeds before pureeing them withroasted cauliflower, tahini paste, lemon and cilantro. Easy Way Use ground coriander from a bottle to season this bright, tangy recipe.
Ingredients
1 head(s) of cauliflower thinly sliced, 2 pounds halved crosswise and
1/4 cup(s) vegetable oil
1 1/2 tablespoon(s) minced fresh ginger
1 1/2 teaspoon(s) ground coriander
Kosher salt
3 tablespoon(s) tahini, sesame paste
3 tablespoon(s) fresh lemon juice
3 tablespoon(s) chopped cilantro
Sesame seeds
Pita bread or chips, for serving
Directions
1. Preheat the oven to 450°. In a large bowl, toss the cauliflower with the oil, ginger and coriander and season with salt. Spread the cauliflower on a rimmed baking sheet and roast for about 40 minutes, stirring once or twice, until tender and lightly browned in spots. Let cool slightly.
2. Transfer the cauliflower to a food processor. Add the tahini and lemon juice and pulse to a chunky puree; season with salt. Add the cilantro and pulse just until incorporated. Transfer the spread to a bowl and sprinkle with sesame seeds. Serve warm with pita bread or chips.
Penne With Cauliflower
This is a simple, surprisingly delicious use of cauliflower. Taste cauliflower and garlic mixture before adding the penne to adjust flavorings.
Ingredients
water
salt
1 head cauliflower, cored, cut into 4 pieces
1/4 cup olive oil
4 cloves garlic, peeled and chopped
2 tablespoons capers, coarsely chopped
2 to 4 tablespoons flavorful black olives, pitted and halved Kalamata or oil-cured
1/2 teaspoon pepper flakes
5 anchovy filets, chopped finely
white wine
salt and pepper
1/2 cup grated Parmigiano Reggiano
2 tablespoons Italian flat-leaf parsley, coarsely chopped
Directions
1 pound penne, cooked according to package directions, reserving 1 cup of pasta water
Place cauliflower in a large saucepan, cover with water, add salt as desired and boil until verytender. Drain.
In a large skillet, heat 4 tablespoons olive oil over medium high heat. Add garlic, reduce heat to medium-low and and stir for a minute. Add capers, olives and pepper flakes and sauté until garlic another one to two minutes — don’t let garlic turn brown.
Deglaze pan with splash of white wine.
Add drained cauliflower to the skillet, and mash it with a fork, stirring it in with the garlic mixture. When cauliflower is sufficiently mashed (you’ll want some variation in texture), taste and add salt and pepper to taste. If mixture seems too dry, add a few tablespoons of pasta water until silken.
Add penne and ¼ cup grated parmigiano to cauliflower mixture, toss.
Serve in individual bowls topped with parsley and grated parmigiano. Provide additional parmigiano and pepper flakes.
Have your own favorite recipes for cauliflower or any of the items this week? Please share! We’d love to read your favorite recipes on our Facebook wall! Stay up-to-date with all of the headlines in the organic food industry by following us on Twitter!
Hello all and Happy Monday! We hope you remembered to set your clocks one hour forward. This week’s bins are looking great! Don’t forget to use your cabbage and red potatoes for a yummy St. Patty’s Day meal!
Irish favorites aren’t the only treats this week. These Murcott mandarins may be tiny, but sure pack in the flavor!! Delicious!
They are coming to us from Twin Girls Farm in the Fresno County area of California. Fun Fact: In 1991, twin girls were born to Nacho and Casamira Sanchez, the orchard owners, inspiring the name of the Farm.
We’ve also got gorgeous Red Butter Lettuce, also known as Bibb or Boston lettuce. They are known for their soft, tender leaves and lots of flavor. Mix a little lemon juice, dijon mustard, olive oil and salt & pepper for a quick and delicious salad. Yummy!
Another hearty green in this week’s bins are the rainbow carrots. They are brought to us from Lakeside Farm, near the coast just south of San Francisco. Try pickling them for a long shelf life and a delicious addition to salads or as a snack.
One of our favorite items this week are the Bosc Pears. They are always fun tophotograph, and eat, of course! They are brought to us from Wenatchee, Washington.
So many treasures this week! How will you be using yours? We’d love to hear about it! Share your recipes on our Facebook page!
Hello all and Happy Friday! Don’t forget to set your clocks ahead this weekend! It’s spring forward time!
Happy St Patrick’s Day! You’ll find green cabbage, and beautiful red Irish potatoes in this week’s bin along with some colorful carrots and super tasty tangerines among my favorite in the bin this week!
A Little History:
St. Patrick’s Day is observed on March 17 because that is the feast day of St. Patrick, the patron saint of Ireland. It is believed that he died on March 17 in the year 461 AD. It is also a worldwide celebration of Irish culture and history. St. Patrick’s Day is a national holiday in Ireland, and a provincial holiday in the Canadian province of Newfoundland and Labrador.
In Ireland on St. Patrick’s Day, people traditionally wear a small bunch of shamrocks on their jackets or caps. Children wear orange, white and green badges, and women and girls wear green ribbons in their hair.
Many cities have a St. Patrick’s Day parade. Dublin, the capital of Ireland, has a huge St. Patrick’s Day festival from March 15-19, that features a parade, family carnivals, treasure hunt, dance, theatre and more. In North American, parades are often held on the Sunday before March 17. Some paint the yellow street lines green for the day! In Chicago, the Chicago River is dyed green with a special dye that only lasts a few hours. There has been a St. Patrick’s Day parade in Boston, Massachusetts since 1737. Montreal is home to Canada’s longest running St. Patrick’s Day parade, which began in 1824.
Check out our favorite ORGANIC St. Patty’s Day meals courtesy of The Daily Green. Yumm! As always, feel free to share your favorite recipes on our Facebook page!
Grandma Kelly’s Organic Beef Stew
A classic Irish comfort food that, like most stews, tastes even better one day after preparation. Consider sprinkling thinly sliced scallions and fresh parsley on each bowl.
1) Heat 2 tablespoons butter in heavy large pot over medium heat. Toss beef pieces with the flour and saute until brown on all sides, about 5 minutes. (For better browning, do this in two batches.) Add garlic and saute 1 minute.
2) Add beef stock, beer, tomato paste, honey, Worcestershire sauce, bay leaves, herbs and spices. Stir to combine. Bring mixture to boil. Reduce heat to low, then cover and simmer 1 hour, stirring occasionally.
3) Meanwhile, melt the remaining 1 tablespoon butter in another large pot over medium heat. Add potatoes, onion and carrots. Cook vegetables, stirring often, about 20 minutes.
4) Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes longer.
5) Discard bay leaves. Let beef stew stand off the heat 20 minutes or longer. Spoon off any fat. Reheat before serving.
Creamy Potato Soup
Pale Ale and caraway give this rich potato soup a layer of malty, earthy flavor.
Recipe courtesy of Wolaver’s Organic Beer. Wolaver’s recommends using organic products in this recipe.
SERVINGS
4-6
INGREDIENTS
4 medium potatoes, diced
1 medium onion, chopped
1 leek, chopped
2 stalks celery, chopped
2 cloves garlic, minced
4 cups milk
2 tablespoons flour
2 tablespoons butter
1 cup sour cream
1 cup ham or corned beef, chopped (optional)
1 cup shredded cheddar cheese
Salt
Pepper
1 teaspoon ground caraway
112-ounce bottle Wolaver’s Organic Pale Ale
PREPARATION
1) In a large saucepan sauté onion, leeks and celery in butter, about 5 minutes, stirring occasionally. Season with salt and pepper.
2) Add garlic, cook for 1 minute. Add flour and cook for 3 to 5 minutes. Then slowly add milk, and the mixture will start to thicken.
3) Add the potatoes and half of the beer and bring to boil, reduce to simmer and cook 20 to 30 minutes or until potatoes are tender. Stir regularly to avoid scorching, and add milk as needed if soup is too thick.
4) Add ham, caraway, sour cream and ¾ cup of the cheddar cheese. Wisk until cheese melts and sour cream is incorporated.
Top with chopped parsley and remaining shredded cheddar.
Herb and Cheese Scones
Here’s a savory take on the often sweet scone. These can be used to top casseroles and stews too.
INGREDIENTS
3¼ cups unbleached white flour
1/2 teaspoon salt
½ teaspoon baking soda
1½ to 1¾ cups buttermilk
2 tablespoons plus 2 teaspoons freshly chopped herbs (rosemary, sage, thyme, chives, parsley, etc)
1 cup grated mature cheddar cheese
egg wash
PREPARATION
1) Preheat the oven to 450F.
2) Mix all the dry ingredients (including herbs) together in a large wide bowl, make a well in the center and pour in most of the buttermilk. Using one hand, stir in a full circle starting in the centre of the bowl working towards the outside of the bowl until all the flour is incorporated. Add more milk if necessary. The dough should be soft but not too wet and sticky.
3) When it all comes together, turn it out onto a well-floured board. Wash and dry your hands. Roll around gently with floury hands for a second, just enough to tidy it up.
4) Flip over, form it into a round and flatten to approximately 1-inch thick. Stamp out into scones with a cutter, or cut with a knife.
5) Brush the top of each one with egg wash and then dip into grated cheddar cheese, bake on a floured baking sheet for about 20 minutes in a hot oven, or use to cover the top of a casserole or stew. Cool on a wire rack.
Hello all and Happy Monday! We hope you had a festive and fun weekend. This week’s bins are looking great. In particular, the Kale Raab is looking fabulous. Check out our Ian O’Toole holding a “bouquet” of the kale. It may look a little spiky, but no worries. This kale is delicious! This is the sweet spring bunches of new growth on winter kale that pop up every year about this time. Chop it up and saute it like you would any other green or broccoli. And it’s from Willie Greens Farm!
The Navel Oranges are also looking close to perfection this week. We think the Navels are extra tasty right now. They are juicy and tangy, tons of flavor, not just sweetness. Just look how juicy they are! Orange juice anyone? Or try a delicious fresh orange muffin for a quick breakfast option!
What is your favorite item this week? Be sure to share your plans for that item on our Facebook page! We’d love to share your favorite recipes with fellow foodies!
One of our favorite items this week are the Bosc Pears. They are always fun tophotograph, and eat, of course! They are brought to us from Wenatchee, Washington.