This Week’s Box Featuring Eggplant from Ho Farms – Week of February 14

February 14, 2022 by Amy Buglione

Bell Peppers
Sugarland

Eggplant
Ho Farms

Lettuce
Kunia Country Farms

Mini Cucumbers
Ho Farms

Red Radish
Adaptations

Sweet Potato
Twin Bridge Farms

Try out these recipes!

Eggplant Rounds with Hummus and Tomatoes

Kale & Eggplant Summer Pasta

This Week’s Vegetarian Meal Kit Recipes

This Week’s Box Featuring Cabbage Farms Aloun Farms – Week of February 7

February 7, 2022 by Amy Buglione

Featured Item: Napa Cabbage from Aloun Farms

Napa cabbage is a type of Chinese cabbage originating near the Beijing region of China that is widely used in East Asian cuisine. Since the 20th century, it has also become a widespread crop in Europe, the Americas and Australia. In much of the world, it is referred to as “Chinese cabbage”

Napa cabbage can be eaten raw in salads. It has high water content and takes on a sweet and juicy flavor when cooked, picking up other flavors from the food it’s cooked with. Since it softens as well, it’s frequently added to stir-fries and soups in the last stages of cooking.

Be sure to thoroughly rinse napa cabbage before preparing it. Allow it to drain in a colander. You will also want to remove the stem, cutting the bottom inch or so from the base of the plant. You can either cut the entire head in half lengthwise or leave it whole before chopping it into strips. Depending on how it’s to be used, another option is to pull off individual leaves, as you would green cabbage.

In addition to incorporating it into traditional Chinese recipes, you can also use napa cabbage to line a bamboo steamer. This will help prevent food from sticking to the bottom when cooking.

What else is in the bag?

Avocado
Kahumana Organic Farm & Cafe

Kale
Ho Farms

Lettuce
Kunia Country Farms

Longan
OK Farms

Napa Cabbage
Aloun Farms

Orange
Adaptations

Try out these recipes!

This week’s Plant Based Meal Prep Box

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

January 31, 2022 by Amy Buglione

Apple Bananas
Sugarland

Avocado
Kahumana Organic Farm & Cafe

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 Cabbage from Aloun Farms – Week of January 24

January 24, 2022 by Amy Buglione

Avocado
Kahumana Organic Farm & Cafe

Bell Peppers
Sugarland

Head Cabbage
Aloun Farms

Lettuce
Kunia Country Farms

Mixed Tomatoes
Sugarland

Swiss Chard
Ho Farms

Try out these recipes!

Citrus, Curry, Cashew Chicken Salad

Swiss Chard with Lentils and Feta Cheese

This week’s plant based meal box:

This Week’s Box Featuring Collard Greens – Week of January 17

January 18, 2022 by Amy Buglione

Collards are very nutritious (high in vitamins K, A, and C, as well as calcium, iron and fiber) and have been linked to lowered cholesterol.

Preparation

Remove the stem from the bunch. Use your non-dominant hand to hold the leaves together. With your dominant hand, cut about 1 inch (2.5 cm) from the bottom of the stem, separating the leaves.

Soak the leaves in water. Add a little salt to the water. Salt is abrasive and helps in the process of scrubbing away dirt and impurities. Gently scrub the leaves with your hands and rinse.

Cut out the spine from each leaf. Lay each leaf out flat on the counter. Use a sharp knife to cut along the spine on each side, separating the leaf into two parts and completely removing the spine. Stack the leaves so the flat, cut sides all line up.

Roll the stack of leaves lengthwise. You may need to form several stacks to get tight rolls.

Cut the greens into ribbons. Slice each roll into 1 inch (2.5 cm) pieces. Separate the pieces with your fingers, letting them unravel into long strips.

What else is in the bag?