This Week’s Box Featuring Butternut Squash – Week of May 9
This Week’s Box Featuring Spigarello – Week of November 8
This week, we have spigarello from Ho Farms!
Spigarello is a primitive heirloom varietal of the broccoli family and is native to Southern Italy. Spigarello is a variety of leaf broccoli, is related to broccoli rabe, and looks like a cross between kale and broccoli. The taste is similar to broccoli, with the leaves having a mild taste and the texture is succulent and crunchy.
How to Prepare Spigarello:
It is recommended to trim the stems and the leaves can be enjoyed as a salad green, wilting green or soup green.
What else is in the bag?
Try out these recipes!
This week’s Plant Based Meal Prep Box by Open Kitchen:
This Week’s Box Featuring ‘Ulu – Week of October 18
This week, we have ‘ulu from Southern Turf.
‘Ulu or breadfruit was first domesticated in the western Pacific and today is grown on most Pacific Islands. It continues to be an important staple crop and a component of traditional agroforestry, grown as both a subsistence crop in home gardens and farms. As a dietary staple it is comparable in importance to tropical staples such as taro, plantain, cassava, sweet potato and rice. The name breadfruit is derived from the texture of ripe fruit when cooked, which is similar to freshly baked bread, though it has a potato like flavor. Ripe fruit have yellow or yellow-brown skin and soft, sweet, creamy flesh that can be eaten raw or cooked. ‘Ulu is a versatile crop and can be eaten at all stages of maturity. The fruit is a good source of dietary fiber, potassium, calcium, and magnesium.
It can be eaten in the raw state or steamed and pounded into poi or added to desserts and drinks. It can be fried, baked, or made into a gluten-free flour. In Hawaii, the traditional method of cooking is by roasting the fruit. It is also cooked in deep fire pits, called “imu.”
In its immature state before ripeness occurs, it’s cooked much like a green vegetable and tastes like artichokes.
You can also check this out for cooking ideas: https://eatbreadfruit.com/blogs/recipes/how-to-cook-breadfruit
What else is in the bag?
Try out these recipes!
This Week’s Bag Featuring Red Potatoes! – February 19th, 2018
What we know as the potato is the edible tuber of a plant that is part of the nightshade family. All potatoes can be traced genetically to a single origin – a region of the Andes that is part of both Peru and the very north of Bolivia. Potatoes are the world’s fourth largest crop after rice, wheat and maize. There are over 4,000 varieties of potato and they are categorized into main groups: russets, whites, yellows (Yukons) and purples.
Preparation
Only the cooked tuber of this plant is edible as the leaves, flowers and fruit of the potato plant are highly toxic. Nutritionally, it is said that a human can live on diet of potatoes with only the addition of milk or butter (or any sources of vitamins A and D, the only two vitamins a potato lacks). Also, it contains minerals, fiber and of course carbohydrates.
– Always wash your potatoes well before cooking.
– Its a good idea to take a paring or any small fruit knife and carefully remove any “eyes” or bruises or cuts you see. The eyes are simply spots where the potato decided it might sprout a leaf, and sometimes the eyes can have a fibrous feel and bitter taste. Then peel or leave skin on if you want.
– Potatoes can be cooked and enjoyed every which way: boiled, fried, steamed, baked, roasted, mashed.
Farms that grow Potatoes
- Twin Bridge Farms
What else is in the bag?
Punalu’u Ahupua’a Farms members check here for this week’s bag items.
Try out these recipes!
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