This Week’s Box Featuring Bok Choy from Ho Farms – Week of January 31

January 31, 2022 by Amy Buglione

Apple Bananas
Sugarland

Avocado
Kamaaina Land Nursery

Bok Choy
Kahumana Organic Farm & Cafe

Lettuce
Kunia Country Farms

String Beans
Ma’alae’a Farms

Tangelo
OK Farms

This week’s Plant Based Meal Prep Box:

This week’s vegetarian meal kit recipes:

Try out these recipes!

Asparagus, Baby Bok Choy & Rice Noodles

Japanese Eggplant and Soba Noodles

This Week’s Box Featuring Green Peppers – Week of December 27

December 27, 2021 by Amy Buglione

This week we have green peppers from Sugarland

Bell Peppers are crisp, semi-sweet, non-spicy treat originating in Central and northern South America. They are prepared as culinary vegetables but are technically, in botanical terms, fruits. Though they’re labeled as peppers, they lack capsaicin (the active irritant found in chili peppers that create the burning spicy sensation), which is due to a recessive gene (kind of like the blue eyed baby in a family of brown eyes), making them free of the “hot” taste that it’s family members have.

They are a rich source of antioxidants and vitamin C. While all colors have their benefits, the red colored ones are particularly great, offering many times higher levels of carotene and vitamins than the other varieties.

How to eat Bell Peppers:

Bell peppers are frequently roasted or pan sautéed in olive oil or other cooking oils, but they don’t have to be cooked to be enjoyed. Bell peppers can be sliced fresh, their seeds and ribs removed, and added as sides of a vegetable tray or to salad. You can also just munch on them on their own as a fresh snack!

What else is in the bag?

Bell Peppers
Sugarland

Lemongrass
Ho Farms

Lettuce
Kunia Country Farms

Longan
OK Farms

Orange
Adaptations

Zucchini
Aloun Farms

Try out these recipes!

Stuffed Green Peppers

Veggie Sweet Potato Hash with Eggs

Vegetarian Meal Kits:

This Week’s Box Featuring Sweet Potatoes – Week of December 20

December 20, 2021 by Amy Buglione

This week we have sweet potatoes from Adaptations

The Sweet Potato (Ipomoea batatas) is one of the oldest vegetables known to mankind. Sweet potatoes originated in Central and South America, but archaeologists have found proof through prehistoric remnants that the sweet potato was grown in Polynesia before western exploration, according to radiocarbon dating. Current thinking is that it was brought to central Polynesia around 700 AD, possibly by Polynesians who had traveled to South America and back, and spread across Polynesia to Hawaii and New Zealand from there.

The sweet potato is not a potato, and it is not a yam! They’re far higher in nutrients than many people realize too, though shouldn’t be eaten as the only vegetable. Consider the sweet potato high in fiber, Vitamin A, Vitamin C, Manganese, among many others. It can help boost brain function, stabilize blood sugar, enhance immune system, and it promotes vision health.

Preparation

The simplest way you can prepare a sweet potato is by first heating the oven to 400° F. Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes. Make a slit in the top of each sweet potato.

What else is in the bag?

Apple Bananas
Sugarland

Avocado
Kamaaina Land Nursery

Bok Choy
Kahumana Organic Farm & Cafe

Lettuce
Kunia Country Farms

Mixed Tomatoes
Sugarland

Sweet Potato
Twin Bridge Farms

Plant Based Prepared Meal Box

This Weeks Meal Prep Box Recipes:

Try out these recipes!

Curried Sweet Potatoes and Tofu

Sweet Potatoes with Onions and Tomatoes

This Week’s Box Featuring Kale – Week of December 13th

December 13, 2021 by Amy Buglione

This week we have kale from Local Harvest

Kale is a vegetable with green or purple leaves, in which the central leaves do not form a head. It is a member of the Mustard, also known as the Cabbage, family. Kale can be curly, flat, or even have a bluish tint mixed in with the green. This week we have curly kale from Shawn’s Farm.

Depending on the variety, kale can sometimes be spicy or a bit sweet, and usually slightly bitter. In general, kale offers an earthy flavor with a nutty sweetness that is accentuated when cooked. Kale is rich in antioxidants and packed with vitamins A, C, E, K and B, as well as minerals like iron and calcium. Kale is a great source of fiber and contains a fair amount of protein.

Preparation

Kale is incredibly versatile in the kitchen and can be enjoyed raw or cooked. Young kale leaves add an earthiness to raw salads, and mature kale is one of the few leafy greens that doesn’t shrink much when cooked. Try it sauteed, roasted, stewed, or even baked into kale chips. Or try it raw in juices and smoothies.

To prep mature kale – first remove the tough fibrous stems. Hold the stem and strip the leaves along the stem away from you. If preferred, you can cut the leaf into thin, confetti-like ribbons.
A quick massage with olive oil, lemon juice, and salt can break down the cellulose structure of kale. This gives a slightly sweeter, silkier kale to add to salads.
To store – wrap the leaves in a loose bundle, cover with a paper towel or a thin cotton towel (to absorb excess moisture) and store in a large, sealable bag in the crisper for up to a week.

Check out this video: