This Week’s Bag Featuring Honeydew – June 24th, 2019

January 7, 2019 by Diane O'Neal

Honeydew Melon

Honeydew, not dissimilar to cantaloupe, is a melon family fruit and is typically pale green, with sweet and juicy flesh. Per half cup, it only has 60 calories, yet these little guys are packed with tons of vitamins and minerals including copper, potassium, B and C vitamins, and a mentionable source of fiber, with 1.4g per serving.

Preparation

Cut in half with a chef’s knife or other utensil. Scoop out the interior seeds, slice into wedges and remove the rinds. Can serve as wedges or cut up into smaller cubes.

Farms that Grow Honey Dew

Aloun Farms

What else is in the bag?

Bell Peppers
Aloun Farms

Mixed Carrots
Kahumana Organic Farm & Cafe

Honeydew Melon
Aloun Farms

Japanese Cucumbers
Ho Farms

Lettuce
Kunia Country Farms

Swiss Chard
Ho Farms

Try out these recipes!

Cucumber Melon Salsa

Garlic Sautéed Swiss Chard with Egg and Avocado

Kale Potato Chive Frittata

January 7, 2019 by Diane O'Neal

The frittata, an egg-based Italian classic dish, is a great go-to recipe for that mix of vegetables you have from a CSA bag but aren't sure what else to do with. This frittata recipe was inspired by chef and food blogger Kara Lydon's CSA surplus. She describes: "one key to a frittata is adding a flavor punch – whether it be garlic, onions, fresh herbs or spices. So for this frittata, I let the chives do the flavor work. I also added some Greek yogurt in place of cream to make the frittata richer and a little more nutritious."

Honey Roasted Butternut Squash with Cranberries and Feta

January 7, 2019 by Diane O'Neal

Savory-sweet side dish that's perfect for chillier nights or adding some holiday flavor to your meal. Flavors are easily customizable, so have fun with it! Recipe from Peas and Crayons.

Blistered Blue Lake Bean with Chili, Mint and Orange

January 7, 2019 by Diane O'Neal

A super quick, easy to prepare and appetizer that is simple and healthy while also offering a rollercoaster for your tastebuds! Recipe from A Cozy Kitchen.

This Week’s Bag Featuring Sweet Potatoes! – December 31st, 2018

December 17, 2018 by Diane O'Neal

Happy New Year!! Here’s to a great 2018 and an even better 2019!!

The Sweet Potato (Ipomoea batatas) is one of the oldest vegetables known to mankind. Sweet potatoes originated in Central and South America, but archaeologists have found proof through prehistoric remnants that the sweet potato was grown in Polynesia before western exploration, according to radiocarbon dating. Current thinking is that it was brought to central Polynesia around 700 AD, possibly by Polynesians who had traveled to South America and back, and spread across Polynesia to Hawaii and New Zealand from there.

The sweet potato is not a potato, and it is not a yam! They’re far higher in nutrients than many people realize too, though shouldn’t be eaten as the only vegetable. Consider the sweet potato high in fiber, Vitamin A, Vitamin C, Manganese, among many others. It can help boost brain function, stabilize blood sugar, enhance immune system, and it promotes vision health.

Preparation

The simplest way you can prepare a sweet potato is by first heating the oven to 400° F. Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes. Make a slit in the top of each sweet potato.

Farms that grow sweet potatoes

Aloun Farms

What else is in the bag?

Mixed Carrots
Kahumana Organic Farm & Cafe