This week’s bag will have some wonderful “green” produce:  green peppers, long squash, long beans, green leaf lettuce, spaghetti mix herbs, and pineapple.  We hope you’re getting in the mood for St. Patty’s Day with all this green!

If you’re thinking about what you can do with your produce this week, here are our suggestions:

Kelsey’s Favorite Stuffed Green Peppers    This looks delicious.  My mom used to make stuffed peppers in the summer with our garden’s peppers, then freeze them for later.   You can change the serving amount and the ingredients amounts will automatically change, however the directions will still read for 6 servings.

Green Pepper Relish   This recipe could not be easier…and I bet it would be great on top a veggie or local beef burger!

Green Beans with Toasted Walnuts and Herbs   Walnuts are a great source of omega 3s as well as vitamin E.

Braised Green Beans with Soy and Sesame   Just reading this ingredient list is making my mouth water….

Pasta and Herbs   An easy pasta recipe to use your fresh spaghetti mix herbs in.

Bon Apetit Oahu Fresh members!  Thank you for supporting local farmers.

Two other ideas on using this week’s produce from Oahu Fresh Member Talia:

– Aioli dip: Chop thyme and mix into 1/2 c. light mayonnaise with 2 cloves pressed garlic, juice of one lemon, generous pinch salt, and generous pinch tumeric for a simple, fast veggie dip (great for carrots and bell pepper dipping)

– Stuffed Bell Peppers: Saute an onion, adding a generous handful of mixed herbs (chopped) at very end. Stir onion mix into leftover cooked rice. Cut off tops of bell peppers and layer rice/onion/herbs mix with black beans and slices of cheese to fill the peppers. Cook in pre-heated 400 degree oven for ~45 minutes until peppers are cooked. Top with tomato sauce or salsa and garnish with herbs to serve.

Aloha Oahu Fresh members!  This week’s bag will have some wonderful arugula, corn, sweet potatoes, chives, papaya, & roma tomatoes.  We hope you will enjoy it.  We’ve been trying to get more feedback on our service and product, so please feel free to comment on your bags in the upcoming weeks.  We need to know how things are going so that we can improve.

For this week’s produce, here are a few ideas on using your local veggies to make great meals.

Sweet Potato and Chive Pancakes

Roasted Sweet Potatoes with Lime Syrup and Chives

Tomato Arugula Bruschetta    This recipe calls for a lot of romas because it’s for 32 servings…but you can change the number of servings easily by adjusting it and clicking on the calculate button (just above the ingredients) to make it more manageable.

Arugula Papaya and Avocado salad    this salad is easy and if you like make it even easier by using a store bought dressing!

Grilled Corn with Chive Butter    YUM

 

 

Hey Oahu Fresh members! This week’s bag will contain a wonderfully juicy bag of tangerines!

We’ll also be bringing you Ho Farms cherry tomatoes, long squash, and either kale, swiss chard, or collard greens, Nalo Farms tatsoi, and Khamphout Farms chinese parsely

If you don’t know what you can do with your produce, below we’ve listed a few ideas.  Bon Apetit!

Tatsoi Stir Fry or Tatsoi Salad

Southeast Asian Squash Curry This recipe calls for butternut but long squash has a very subtle flavor and would also work here.

Red Lentil and Squash Curry Stew also uses butternut but I think long squash would be great!

Whole Foods Market Kale Salad Recipe

Warm Cherry Tomato Salad

Aloha Oahu Fresh members!

We are uber excited to bring you fresh eggs this week!  Although fresh local eggs are a specialty item that are usually available only by special order, this week we are lucky to have eggs from Peterson’s Upland Egg Farm in abundance, and so we are bringing them to you as a regular bag item.  Please let us know what you think.

We are also happy to bring you some wonderful greens, such as Shanghai pak choy and swiss chard, roma tomatoes, avocado, and Ewa onions.  This bag has the ingredients to make some wonderful meals, and below we’ll provide you with some recipes and ideas on what you can do with your produce.

Chard and Onion Omelet This is a large omelet, serving 4-6, so cut the ingredients a bit if you are making for just one or two.  It would be a great breakfast on the weekend, or a simple but elegant dinner with a salad.

Choy Sum and Sausage Stir Fry YUM!  Try the pak choy here for a switch

Insalata Caprese: Roma Tomato, Mozzarella, and Basil Salad A classic, and very easy to put together.  This salad is always best with fresh, room temperature tomatoes; I am always disappointed when I order it and the tomatoes are cold from having been refrigerated.  Leave them on the counter!

Chopped Egg and Avocado Sandwich

Bon Apetit!

Aloha Oahu Fresh members!  This week we are pleased to again bring you some new items in your Oahu Fresh bag.  You’ll be receiving collard greens, daikon, mint, lettuce, tomatoes, taro, and tangerine.

Collard greens may be familiar to some of you, especially if you are originally from the mainland or if you have eaten at Soul Patrol in Kaimuki!  If you are not familiar with them, you will find some easy tips and recipes below for cooking and enjoying them. Collards are very nutritious, with plenty of vitamin K, A, C, folate, and manganese.  For more specific information on their nutritional value, see the World’s Healthiest Foods_Collards.  Collard greens are also well known for their anti-inflammatory and anti-cancer properties.

Collards are similar to cabbage leaves.  Tips for cooking them include thorough washing, cutting the leaves to equal sized pieces, so that they cook at the same rate, and not overcooking them which tends to make them bitter and sulfurous.

Kickin’ Collard Greens

Sauteed Collard Greens easy, and few ingredients!

Spicy Southern Collard Greens with Sweet Maple Cornbread

Taro Cakes savory taro cakes with ahi!!

Taro Coconut Tapioca Dessert

We hope you enjoy this week’s bag, and we certainly hope you’ll be willing to share your recipes with us!  You can easily do so by commenting on our Oahu Fresh  facebook page.

Mahalo and bon apetit!