The bag this week will feature hydroponic lettuce, string beans, cherry tomatoes, baby swiss chard, and tahitian limes.
What can you do with your produce this week?
Items in the bag for March 23 & 24 will include lettuce, cherry tomatoes, thai basil, long squash, tangelos, Japanese Cucumber, and mizuna.
Mizuna is a Japanese mustard green that can be eaten raw or cooked. It’s delicate leaves work well in baby lettuce and mesclun mixes, and it can be added to soups, stir fries, or more substantial salads as you’ll see in the following recipes.
Soba Noodle Salad with Mizuna This is a tasty 10 minute recipe that takes advantage of your radishes as well as mizuna.
Minced Chicken and Mizuna Stir Fry
For Long Squash recipe ideas, check out our Labor Day recipes…Long Squash Chicken Soup or Squash Griddle Cakes!
Recipes for the bag items March 16 & 17
Slainte Oahu Fresh members! That’s cheers in Gaelic…and Happy St. Patrick’s Day to you!
This week’s bag has potatoes from TwinBridge Farm, braising greens from Nalo Farm, Maunawili Greens lettuce, choi sum and eggplant from Pit Farms, and avocado from High Mountain Farm. Lots of green stuff to make a wonderful St. Patty’s Day dish if you’re so inclined…
Horseradish crusted salmon with braising greens and roasted potatoes
Bruschetta
(Image via Artisan Bread in Five)
Here’s a recipe from Oahu Fresh subscriber Claire Falgout. She writes,
Oahu Fresh continually provides great tomatoes and fresh basil for a favorite recipe. Given to me several years ago, it continues to be a hit!
Ingredients:
1 lb ripe plum tomatoes (or whatever is in season) cored, seeded and chopped
1 c finely chopped celery (I usually cut this in half)
1/4 c chopped fresh basil (I usually add a little more)
3 Tbsp Dijon mustard
3 Tbsp balsamic vinegar
3 Tbsp olive oil
2-3 cloves garlic, minced
Tortellini with Mushrooms and Cherry Tomatoes
Ingredients:
1 (9-oz) package fresh three-cheese tortellini
1 (9-oz) package of mushrooms -or– 1 (6-oz) package fresh baby spinach
2 teaspoons olive oil
2 teaspoons bottled minced garlic
½ to ¾ teaspoon crushed red pepper (I use ¾ tsp cayenne – YUM!)
2 cups cherry tomatoes, halved
¼ cup fat-free, less-sodium chicken broth or vegetable broth
1 tablespoon chopped fresh basil
¼ teaspoon salt
Instructions:
Cook tortellini according to package directions, omitting salt and fat.
While tortellini cooks, heat oil in a large nonstick skillet over low heat. Add garlic and red pepper; sauté 30 seconds. (If the heat is too hot, it will burn when you add the broth)
Add tomatoes, stir, and then add broth, basil, salt, and mushrooms (or baby spinach) to pan; cook 2 minutes or until baby spinach wilts. Stir in tortellini; cook 1 minute.
(Recipe via Shades of Jaim)
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