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

January 31, 2022 by Amy Buglione

Apple Bananas
Sugarland

Avocados
Twin Bridge Farms

Bok Choy
Aloun Farms

Lettuce
Kunia Country Farms

String Beans
Aloun 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 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?

Collard Greens
Ho Farms

Lettuce
Kunia Country Farms

Long Beans
Ho Farms

Mixed Tomatoes
Sugarland

Rambutan
OK Farms

Sweet Potatoes
Aloun Farms

Plant Based Meal Prep Box

Vegetarian Meal Kit Box Recipes

Try out these recipes!

Braised Long Beans With Tomatoes

Collard Roll Ups with Coconut Curry Kale

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