Blog
04/03/2013 - 7:40pm
Kale is a nutritional powerhouse! The new beef! There are so many benefits of adding kale to your diet.
1.) Iron: Kale is high in iron, and per calorie, more iron than beef!
2.) Antioxidants: Kale is filled with them, and antioxidants help guard against cancer.
3.) Heart: Kale is great for cardiovascular support, and helps lower cholesterol levels.
4.) Vision: Kale is high in Vitamin A, which is great for vision and skin.
5.) Immunity: High in Vitamin C, kale helps keep you healthy! It is also great for metabolism and hydration.
6.) Better than Milk: Kale has more calcium than milk per calorie, which helps to prevent bone loss, preventing osteoporosis and maintaining a healthy metabolism.
7.)...
03/16/2013 - 6:15pm
Yes our produce is only 2 days out of the ground, at MOST! However, there are some things you can do to actually make your produce last even longer. If you still find soggy greens, limp carrots, or more, here are some tips to increase the shelf life of your FRESH fruits and vegetables.
If your produce is rotting after only a few days, you might be storing the wrong fruits and vegetables together. Some produce gives off ethylene gas, which is a ripening agent. It will speed up the decay of ethylene sensitive foods. If you put kale next to apples, the greens will turn yellow and limp in a couple of days. It's important to keep these two separate.
REFRIGERATE THESE GAS RELEASERS:
Apples
Apricots
Canteloupe
...
03/11/2013 - 11:21am
Despite its name, fava beans are a member of the pea family. They are among the most ancient cultivated plants and were very popular in ancient Rome and Greece. Also known as broad beans or horse beans, fava beans resemble pea pods but are much larger in shape. Unlike green beans, fava beans have a thick indigestible cover that is usually shelled to get the broad flat beans inside. They are high in protein and also rich in dietary fiber. The beans are great in stews, soups, and stir-fries and are very popular in Mediterranean cuisine.
... 03/08/2013 - 12:50pm
Were you looking for the garlic in your box this week? Don't worry, you got it! The bunch in your box that looks like green onions or very small leeks is actually garlic! Its called Spring Garlic and is also known as Green Garlic or Young Garlic. Spring Garlic is the young garlic plant that shoots up before the large bulb of cloves forms. It has a short season and is a sign that Spring is just around the corner! You can use it like you would regular garlic but it will be milder, sweeter, and more subtle. It goes nicely with other spring produce such as lettuce, artichokes, and fava beans (coming in next week's box) without overpowering them like mature garlic might. It just needs to be stripped of its outer layers (similar to cleaning a...
02/25/2013 - 3:07pm
In this week's box you will find a cool looking lime green vegetable; it's called Romanesco! Its distinct and beautiful structure has been admired and studied by avant-garde architects to get inspiration for modeling buildings. It is part of the cabbage and broccoli family and is a form of cauliflower. However, it is often called Romanesco Broccoli due to its green color. Sweet and mild tasting, it is rich in Vitamin C, Vitamin K, and is full of fiber and carotenoids. Romanesco can be cooked just like you would cauliflower or broccoli. Don't let its looks intimidate you; this vegetable is tasty and easy to cook!
... 01/26/2013 - 2:49pm
Herbs require different storage methods:
Basil, Parsley, Cilantro: Trim the ends, place in a glass with an inch of water. Place the glass on the counter at room temperature.
Chives, Thyme, Rosemary: Wrap loosely in plastic wrap and place them in a warm part of the refrigerator, such as one of the compartments in the door. If wrapped too tightly, the trapped moisture may cause them to mold. Be sure not to rinse the herbs until just before using.
Have extra herbs? You can dry them and use them later! Simply place the leaves on a plate (chopped if using basil or parsley; whole if using thyme or rosemary) and set aside in a cool, dry place for several days. Store in a resealable container in the...
01/11/2013 - 12:43pm
I love carrots.. One of my favorite things to eat! But no one wants a limp carrot! Here are a couple tips to keep your carrots fresh. They can be kept for 2 weeks or longer!
- Chop off greens leaving 2 inches of green at the top.
- Leave carrots out for a day in the sun to dry.
- Do not wash the carrots until you are ready to eat them!
- Store carrots in a produce bag or a ziplock bag with holes. Check to make sure they are not stored with apples, pears, potatoes, or any other veggies that produce ethylene gas. It will cause the carrots to lose their flavor.
- Keep in the crisper drawer.
12/20/2012 - 2:33pm
Salad in a jar= Make ahead bliss!
This is such a great way to prepare for healthy lunches. On Sunday night, make 5 salads ahead of time for your week. Throughout your week, just grab and go! As long as the dressing is at the bottom, the salad will stay fresh all week!
You don't need a recipe. You can just follow these guidelines, starting with the bottom of the jar:
1) BOTTOM of Jar- dressing/liquid
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12/17/2012 - 9:51am
Here are a few simple tips to keep your lettuce fresh and crisp!
1.) Keep it Cool: Set your refrigerator and produce drawer temperature and humidity controls correctly. If your temperature is too low and humidity is high, your lettuce will get soggy, especially if there is moisture in the bag. If it is set on the coldest setting, the lettuce will frost.
2.) Wrap up the Lettuce: Pat the lettuce dry with a paper towel. Then wrap your lettuce with a moistened paper towel and place it back in the plastic bag before putting it in your produce drawer.
3.) Give the Lettuce Room to Breathe: Lettuce can be bruised easily if you have a lot of other vegetables in the drawer with it.
4.) Look for Water in the Bag. If there is water pooling up inside,...
05/17/2012 - 11:56am
With summer on its way, we are starting to see squash blossoms again! They are pretty (and also edible!) orange flowers that grow on the end of zucchinis. Although the thought of eating flowers may make you raise your eyebrows, wait until you try these dainty flowers! Squash blossoms have a mild, sweet, nutty flavor with only 5 calories per cup of blossoms. Many people enjoy these flowers raw, fried, or stuffed with various cheeses. They can also be used to put a nice spin on classic favorites on top of pizza or inside quesadillas! Check out our recipes and enjoy these pretty and tasty flowers in this week’s tote!