This week’s bag (March 21 & 22) will have some great items to cook with.  You’ll be receiving taro, chives, papayas, japanese cucumbers, sweet potatoes, and collard greens.  What to make?  Let us give you a few suggestions!

Collard Greens with Ham Hock   This is a nice recipe that shows you how to clean and cut your greens.

Creamy mashed sweet potatoes with chives and cashew cream   You can sub in soy milk for the cashew cream…

Papaya Pineapple Breakfast  easy and fast, and very nutritious!  I would add some additional protein if I was eating this for breakfast, but this would also be a perfect snack by itself!

Easy Taro Chips

Taro in Coconut Milk   I peel and cut the taro before putting it in the coconut milk, although this recipe has you doing that later after cooking.  Either way this is a good side.  I recently made this as a side to a veggie and seafood curry and it provided the perfect base for the extra curry sauce in my bowl!

Aloha Oahu Fresh members!  This week we’ve got eggs for you from Petersen’s Upland Egg Farm, green onions, pak choy, zucchini, roma tomatoes, and bananas.

Salmon Bulgogi with Pak Choy   this dish looks great, and is pretty easy to prepare

a multitude of zucchini recipes

eggs Florentine from Giada

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