Hello 2016! Consider making one of your new year resolutions to be getting more creative and experimental in the kitchen! This week’s bag features long squash and cilantro. Long squash can be cut into cubes, grated, or pureed and added to soups, stews and stir-fries. We like to hollow it out, stuff it with other local ingredients, then steam or bake it! Did you know cilantro is actually the leaves and stems of the coriander plant? In the Middle East the Cilantro leaves are used in pickles, curries, and chutneys. In Mexico and the Southwestern U.S. it is used in everything from salsas and salads to burritos or meat dishes. Try the cilantro slaw recipe below!
Mixed Lettuce – Mari’s Garden
Cilantro- Green Growers
Filipino Long Eggplant– Pacific Gateway Center
Stir Fry Mix – Kahumana Organic Farms & Cafe
Try these recipes!
Spinach, Tomato & Goat Cheese Stuffed Spaghetti Squash
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