Take a look at this article in today’s New York Times regarding increasing the amounts of fruits and vegetables in childrens’ school lunches!

http://www.nytimes.com/2011/12/31/science/earth/questions-about-organic-produce-and-sustainability.html?_r=1

From today’s New York Times, an article that questions the sustainability of organic produce that’s grown and flown from far away…

what are your thoughts?   Post them today on our comments page or our Facebook page!

Happy Halloween!  Try these recipes out and let us know what you think!!

• Nalo Farms tat soi,
• Otsuji Farms swiss chard,
• Ho Farms eggplant,
• Ho Farms family tomatoes,
• Pit Farms sweet potatoes,
• Pit Farms bananas!

Eggplants and Swiss Chard Stack:  Thick slices of roasted eggplant layered with swiss chard, zucchini, and cheese is a fun, new way to serve this sometime forgotten vegetable! All you need are hearts of romaine and crusty bread to complete the meal.

Crispy Sweet Potato and Tat Soi Stir Fry

Sauteed Swiss Chard and Tomatoes

Aloha and happy eats this week.  This week we’re featuring a new farm to our bag from Hawaii Kai, Otsuji Farm!

In this week’s bag we have:

• Nalo Farms Nalo Greens,
• Maunawili Greens hydroponic lettuce,
• Ho Farms long beans,
• Green Growers tomatoes,
• Otsuji Farm beet tops,
• and High Mountain dragon eyes!

Try out these recipes!!

Roasted Beets &  Sauteed Beet Tops:  Thats right, you can use every part of the beet!

Roasted Green Beans and Beats

Tomato and Beet Salad

Let us hear from you on how you use this week’s bag!