Over the past several weeks, I have had the pleasure of receiving CSA boxes of delicious fresh produce from Farm Fresh To You. I have been slacking on posting what I have received thus far, which is evident in the out of season produce that I am posting in this one (this box is from the end of September, and I receive a new box every two weeks). However, I have been taking pictures, so I will be posting more in the coming week to get up to date on the wonderful foods I have been enjoying thanks to the wonderful people at Farm Fresh To You.
I want to post the produce that I receive as a way to share how to prepare these wholesome foods in the simplest of ways. Rather than having to dig through cookbooks, I would love for people to utilize the information that I have included on each item as a simple go-to for simple food combinations when they want to try something new but not have to buy a plethora of extra ingredients. Any and all simple preparation ideas are most certainly welcome.
// MISSION FIGS //
: Figs were brought to North America by the Spanish Franciscan missionaries who came to set up Catholic missions in southern California . . . hence the now-popular Mission fig. There are hundreds of varieties of figs, all having in common a soft flesh with a plenitude of tiny edible seeds. They range in color from purple-black to almost white and in shape from round to oval.
: Fresh figs are available from June through October.
: The Mission fig is a high quality fig variety.
: Blackish-purple skin and pink colored flesh
: Figs are lusciously sweet and feature a complex texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds.
: Add to oatmeal or any other whole grain breakfast porridge
: Poach figs in juice or red wine and serve with yogurt or frozen desserts
: Add quartered figs to a salad of fennel, arugula and shaved Parmesan cheese
: Fresh figs stuffed with goat cheese and chopped almonds can be served as hors d’oeuvres or desserts
: They’re extremely perishable and should be used soon after they’re purchased
: Figs may be stored in the refrigerator for 2 to 3 days
// GREEN ONIONS //
: Green onions are young shoots of bulb onions
: They have a small, not fully developed white bulb end with long green stalks.
: Scallions are considered younger than a green onion because they should not have a bulb, while green onions should have a miniature bulb.
: Both the white base and the green onion are edible
: Chop up, toss with olive oil and sliced garlic. Slow roast at 325 degrees.
: Add to salads, stir-fries, soups and omelets
: Add to sour cream & onion dip, on top of baked potatoes
: Char on the grill
: Raw spring onion, leeks, shallots or chives
: Remove any rubber bands used to keep them together
: Wrap in a plastic bag and store in crisper for up to 5 days
: Keep distance from such foods as corn and mushrooms to prevent them from absorbing odor of onions.
// YELLOW ONION //
: the all-purpose onion, used more than any other type of onion
: mature version of scallions
: to avoid teary eyes, peel onion under cold water
: Good quality yellow onions will be firm, free of blemishes or mold spots
: Barbecue on the grill/george foreman in shish kebabs
: Saute with peppers + s + p + cumin for fajita night
: Add to stews, salads, sandwiches, and meat entrees
: Roast with other vegetables such as fingerling potatoes + s + p + garlic until tender
: 1 tbsp dried minced onion = 1 medium chopped onion // 1 teaspoon onion powder = 1 medium chopped
: Stored in a cool, dry location with good ventilation NOT in a plastic bag nor the refrigerator
// ROSA BIANCA EGGPLANT //
: Mostly popular in Italy, where it grows
: A mild and tender specie of eggplants
: Flesh is creamy and delicate without sweetness or sourness
: Stuff with garlic or italian sausage with parmesan cheese
: Marinate in balsamic vinegar + grill with tomatoes and serve with mozzarella cheese
: Drizzle with olive oil + s + grill, add to sandwich of caramelized onion + provolone + ciabatta bread
: Sauteed with olive oil + s + p + garlic for a side dish
: Use in Ratatouille 🙂 or just roast with whatever vegetables you have on hand
: Eggplants do not store well as a whole
: Recommend slicing up and storing in closed container
// GREEN LEAF LETTUCE //
: Had its start as a Mediterranean weed. Served on the tables of Persian Kings in 55 B.C.
: Available year round from California and Arizona
: Add to sandwiches
: Use for lettuce wraps—nuts, sauteed vegetables, chicken, peanut sauce, black beans, get creative
: Turkey wraps—Deli Turkey + Sliced of Swiss Cheese + Mustard
: Should be washed and dried before storage
: Should be stored in either a plastic bag or wrapped in a damp cloth and stored in the crisper
: Store in crisper for 3-5 days.
// GREEN GRAPES //
: Should have a slight pale yellow hue
: Best eaten at room temp
: One serving = 15-20 grapes = great way to get your daily fruit servings
: Very high nutritional composition
: Seedless grapes are not the result of genetic modification, as many believe them to be
: Some experts believe eating grapes on a regular basis could act as a natural antihistamine for those that suffer year round and seasonal allergies.
: Cut in half and add to salads of arugula + gorgonzola cheese + olive oil + lemon juice + s + p
: Add to curry dishes
: Serve with goat or gorgonzola cheese + crackers
: Mix with freshly scooped melon balls + watermelon balls + mint leaves + lemon juice
: Freeze for a delicious refreshing snack, or an ice replacement for warm white wine
: Unwashed grapes can be stored in a plastic bag in the fridge for up to a week
// HEIRLOOM TOMATOES //
: My favorite produce in the entire world (side note)
: an open-pollinated (non-hybrid) heirloom cultivar of tomato = can be found in a variety of colors, flavors, shapes and sizes
: Most flavorful in summer
: Locally grown usually possess best flavor
: Look for ones that yield slightly to pressure + are fragrant + heavy for their size
: Skin should be smooth + brightly colored + free from blemishes
: Slice tomato + sliced avocado + olive oil + s + p
: Dice tomato + chopped white onion + garlic + jalapeno pepper + cilantro + s + p + hot sauce = salsa
: Slice tomato + s + p
: Whole wheat bread + sprouts + tomatoes + avocado + any other veggies you would like to add
: Marinate in olive oil + layer over fresh pizza dough + pecorino cheese + dried oregano
: Chop tomato + minced garlic + olive oil + basil + s + p + toasted sliced french baguette
: Keep at room temperature until ripe >> use with a day or two
: DO NOT REFRIGERATE >> affects the flavor