This Week’s Bag Featuring Mangoes – August 12th, 2019

January 7, 2019 by Diane O'Neal

Mango

mango

The mango is native to eastern India and Burma. The fruit is now grown around the world in frost-free tropical and subtropical climates. There are hundreds of named cultivars with various shapes, sizes, coloring, and texture. Fruit quality is often based on the scarcity of fiber, size of pit, and taste. Oils in the mango sap, skin, and even leaves can cause dermatitis. Even if one is sensitive to this, a peeled mango or drinking its juice usually causes no harm. Mangoes are high in Vitamin C and fiber and can be eaten in many ways.

What else is in the bag?

Blue Lake Beans
Aloun Farms

Eggplant
Ho Farms

Mango
Kahumana Organic Farm & Cafe

Mixed Tomatoes
Ho Farms

Mixed Salad Greens
Kahumana Organic Farm & Cafe

Sweet Potato
Aloun Farms

Try out these recipes!

Mushroom, Eggplant, and Potato Curry

Sweet Potatoes with Onions and Tomatoes

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?