This week’s bag features Zucchini! Zucchini has a reputation among home gardeners for having overwhelming production. However, they’re are many ways to eat the fruits both cooked and raw. They can be prepared in a variety of techniques including steamed, boiled, grilled, stuffed and baked, barbecued, fried, etc. They can be baked into a bread or cake. Zucchini can also be enjoyed raw, sliced or shredded in salads or lightly cooked. What else is in this week’s bag?
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This week’s bag features Cilantro! The fresh leaves of the herb are used for flavoring and as a garnish while the dry seeds of the herb are called coriander. The taste of cilantro is related to an olfactory gene. Some people taste cilantro as a fresh, lemony or lime-like flavor while others characterize it as soapy. The leaves of cilantro are widely used as an ingredient in South Asian, Thai, Chinese, Indian, and Mexican cooking. What else is in this week’s bag?
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This week’s bag features Carrots! Carrots are usually thought of as orange, but purple, white, yellow, red and black varieties also exist. Carrots are well-known for having high levels of antioxidants and beta-carotene. A serving of carrots has 113% of the recommended daily value of Vitamin A. Research has shown eating carrots regularly has benefits for vision health, colon cancer prevention, and healthy skin, to name a few. If stored properly, in the coolest part of the refrigerator in a plastic bag or wrapped in paper towels, carrots can last for two weeks. What else is in this week’s bag?
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This week’s bag features Mangoes! There are hundreds of named cultivars with various shapes, sizes, coloring, and texture. Fruit quality is often based on the scarcity of fiber, size of pit, and taste. Oils in the mango sap, skin, and even leaves can cause dermatitis. Even if one is sensitive to this, a peeled mango or drinking its juice usually causes no harm. Mangoes are high in Vitamin C and fiber and can be eaten in many ways. Raw mangoes are great pickled or in chutneys. Or they can be enjoyed straight from the tree, in drinks such as mango lassi, in curries, jams, desserts and many more. What else is in this week’s bag?
Ingredients
Avocado – Kamaaina Land Nursery
Ewa Onions – Twin Bridge Farms
Green Onion – Green Growers
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Quinoa and Mango Salad with Lemony-Ginger Dressing
Collard Greens and Caramelized Onions
This week’s bag features Japanese Cucumbers! There are three varieties of cucumber: slicing, pickling, and burpless. Japanese cucumbers, or Kyuri, are burpless. This means they have a thinner skin and do not have developed seeds. They are sweeter than other cucumbers, with an almost melon-like flavor. Cucumbers contain 96% water and their flesh can be up to 20 degrees cooler than their skin, making it a very refreshing fruit for the summer! What else is in the bag?
Mixed Lettuce – Mari’s Gardens
Papaya – Kualoa Ranch
Apple Bananas – Kualoa Ranch
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