This Week’s Box Featuring Carrots – Week of December 6

December 6, 2021 by Amy Buglione

This week we have carrots from Twin Bridge Farms

Oh how we love carrots! They are a funny little root crop so that you never know what you’re going to get until you pull them out of the ground! Usually orange in color, but sometimes they can be cosmic and come out purple, yellow, red or even white. Packed with health-promoting beta carotene, they promote good vision, especially night vision, and help combat health-damaging free radical activity.

Preparation

Since carrots are root crops, make sure you scrub them well to get an residual dirt off of them. Peeling off the skin is optional, I usually don’t because I’m lazy like that. Grab a knife and chop away! Or you can be more fancy pants like this guy!

Farms that grow carrots

Twinbridge Farms
Kahumana Farm
Keiki and Plow

Recipes

Carrot Nut Muffins

What else is in the bag?

Mixed Carrots
Twin Bridge Farms

Lettuce
Kunia Country Farms

Mixed Tomatoes
Sugarland

Star Fruit
OK Farms

Sweet Potato
Twin Bridge Farms

Tangerine
Adaptations

Try out these recipes!

Candied Carrots

Thai Sweet Potato Soup with Lemongrass

Vegetarian Meal Kit Meals for this week:

Plant Based Prepared Meals for this week:

This Week’s Box Featuring Long Eggplant – Week of November 29

November 29, 2021 by Amy Buglione

This week we have Long eggplant from Ho Farms

Eggplant is a species of nightshade grown for its edible fruit. Green Long is a Thai variety

Preparation

Most eggplants can be eaten either with or without their skin.. To remove skin, you can peel it before cutting or if you are baking it, you can scoop out the flesh once it is cooked.

Farmers that grow Filipino Long Eggplant

Ho Farms

Meal Kit Recipes:

Plant Based Meal Prep Box:

What else is in the bag?

Bell Peppers
Sugarland

Family Tomatoes
Ho Farms

Filipino Long Eggplant
Ho Farms

Lettuce
Kunia Country Farms

Rambutan
OK Farms

Zucchini
Aloun Farms

Try out these recipes!

Beetroot and Eggplant Pilaf

Kale & Eggplant Summer Pasta

This Week’s Box Featuring Lemongrass – Week of November 22

November 22, 2021 by Amy Buglione

This week we have Lemongrass from Ho Farms

Lemongrass is widely used as a culinary herb in Asian cuisine and also as medicinal herb in India. It is commonly used in teas, soups, and curries. It is also suitable for use with poultry, fish, beef, and seafood. Research shows that lemongrass oil has antifungal properties.

Preparation

1. The softer, fleshier, pale yellow part of the lemongrass – which is what you want to use in your cooking – is located under the tough outer leaves. Peel away these layers and discard.

2. Then use a sharp serrated knife to slice off the lower bulb, which includes about 2 inches of the end. Discard. The stalk is now easy to slice into pieces. Stop slicing when you have cut two-thirds of the way up the stalk, or when it is no longer yellow. The upper end the stalk will be green and woody, but is still useful in cooking soups and curries.

3. Because lemongrass is so firm and fibrous, it helps to process the slices a little further. Place the lemongrass in a food processor and process well on “high”, or pound for a minute or two with a pestle & mortar. It’s possible to use the lemongrass slices as they are, but the thicker slices will be difficult to eat.

4. Your lemongrass should now appear finer – almost like yellow-green flakes. It is now ready to use in recipes such as curries or soups (note that the lemongrass still needs to cook or be boiled for at least 5 minutes before it is soft enough to be edible).

Storage: Use the lemongrass immediately, or store lemongrass by freezing it in a sealed container in your freezer. With lemongrass, very little is wasted. You can use the upper, reserved stalk to add even more flavor and fragrance to soups and curries. Simply make several cuts along the length of the stalk and bend it several times to “bruise” it. This will release the fragrance and flavor. Now throw the stalk into your soup or curry pot.

Farmers that grow Lemon Grass