Hopefully everyone had empty refrigerators before yesterday’s delivery! We packed TWO heavy bags of food for each customer. With the season coming to a close, we are trying to cram as many goodies into each bag as we can. Included in the 25-pound delivery were two […]
Keep your sides simple yet flavorful with this green bean and potato dish. Once you prep the beans and potatoes, you can throw this together in no time and let it simmer while fixing your main dish. Reducing the broth is the trick to getting the most flavor. As it simmers, the juices get more and more concentrated, intensifying the taste.
Southern Green Beans and Potatoes
- 2 tsp olive oil
- 1 medium onion thinly sliced
- 2 cloves garlic sliced
- 1/4 tsp crushed red pepper
- 3 cups unsalted broth or chicken stock
- 3/4 tsp salt
- 1-1/2 lbs small potatoes whole or halved
- 1 lb green beans washed and trimmed
In 5-qt saucepan, heat oil over medium-high heat. Add onion. Stir occasionally until tender.
Add garlic and red pepper. Stir occasionally until garlic is fragrant, about 3 minutes.
Add stock, potatoes, and salt. Bring to a boil. Turn down heat and simmer for 10 minutes, until potatoes are tender enough to pierce with a fork.
Add green beans and cover. Simmer for another 6 minutes. Once green beans are tender and bright, remove potatoes and beans from the liquid with a slotted spoon and put into a serving dish.
Return pot to heat and bring the remaining liquid to a boil. Let it reduce until 1 cup remains. Spoon liquid over veggies to serve.
Sneaking vegetables into dessert is devious, yet brilliant. If you have suspicious eaters, you can peel the zucchini first to avoid green, vegetable-looking flecks in the bread.
Lemon Zucchini Bread
- 1-1/2 cups flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 3/4 cup sugar
- 1 cup zucchini finely shredded
- 1/4 cup oil
- 1 egg
- 2 tbsp lemon juice
- 2 tbsp lemon zest
- 1/2 cup powdered sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
Preheat oven to 350F.
In a medium mixing bowl, combine flour, baking soda, baking powder, salt.
In a separate bowl, combine sugar, zucchini, oil, egg, lemon juice and zest.
Add dry ingredients to wet, and stir just until combined. Pour batter into greased loaf pan.
Bake for 50-55 minutes, or until golden brown. Remove from oven and cool completely.
Combine glaze ingredients and drizzle over bread. Sprinkle with extra zest.
Even though they are tiny, cherry tomatoes can pack quite a punch. They tend to be sweeter with more intense flavors. Use this sauce on plain pasta so it can really shine. Print Quick Roasted Cherry Tomato Sauce Ingredients 2-3 lbs cherry tomatoes stem […]
Cabbages are an efficient vegetable, packing a LOT of leaves into a tight, dense ball. A single cabbage weighing 2 pounds is about 8 cups shredded cabbage. In our last Food Box, we sourced cabbages from the Iowa Prison Industries Farm in Montrose, IA. Some of […]
Leafy greens are typically found at the Farmers’ Markets during the earlier spring months. The delicate leaves cannot handle the heat of the summer. The one exception might be New Zealand spinach. It can produce throughout the hot summer season without bolting or getting bitter. It is not actually related to True spinach that is most likely the variety mass-produced for grocery stores.
If you’re lucky enough to find some local spinach at this time of the year, give this recipe a try. It’s great for an appetizer. The only problem is that you might lose your appetite for dinner because you can’t stop eating it!
Hot Spinach Dip
- 1/2 cup sour cream
- 8 oz cream cheese
- 10 oz spinach blanched and drained
- 1 cup Monterrey Jack cheese shredded
- 1 cup Parmesan cheese shredded
- 1 tbsp dried minced onion
- 1 tbsp garlic minced
- salt, pepper, and red pepper flakes to taste
- French bread or cracker for dipping
Preheat oven to 350F
In a large bowl, blend the sour cream and cream cheese until smooth.
Fold in spinach, shredded cheeses, and all spices. Mix until thoroughly combined.
Transfer dip into a baking dish and spread out into an even layer.
Bake for 10 minutes or until cheese is melted and browning on the top.
Serve immediately with sliced French bread, crackers or chips for dipping.
As part of our Produce with a Purpose program, we always try to connect our customers and the public with local food events in the area. Usually, we try to include those events in our newsletters, which go out with each food box. However, sometimes we find out things in between deliveries, and want to let you know. The J40 Farm Crawl in Van Buren county is one such event!
The J40 Farm Crawl will be held this weekend, on Saturday, August 11th. There are a ton of activities planned in the J40 highway area, with fun for the whole family! This is the 10th year of the Farm Crawl, and there are several stops along the way, including farms, an Amish school, a local dairy/cheese factory, a winery, a museum, and several artists. You even have the chance to visit a petting zoo, watch a blacksmithing demonstration, and check out a Hobbit House. Yes, that’s right, a Hobbit House.
This event showcases the unique artisans, producers, and culture of Van Buren County, and involves may opportunities to try some delicious, local food. You might even discover a new favorite honey producer, chicken farmer, or wine supplier.
The Facebook page for the event can be found here: https://www.facebook.com/J40FarmCrawl
And the brochure can be downloaded here.
The day kicks off with a benefit breakfast at an Amish school house. This meal will include bacon, eggs, biscuits and gravy, sausage, and pancakes, and is offered for a free-will donation. Breakfast is served from 8am-noon, at the crossroads of Highways J40 and V64 in Lebanon, Iowa. You’ll get to enjoy this homemade breakfast (which is certain to be delicious) and have the option to purchase extra homemade baked goods.
From then on, you’ll be able to wander along J40 and check out the various stops. The brochure provides a map and a description of each stop. Along the way you’ll find tastings, demonstrations, and live music. You don’t have to hit every stop, or go in a particular order. Just go where the road leads you, and at your own pace.
Spend the day in Van Buren county and support these wonderful local businesses and farms! I even heard rumor of free ice cream at one stop!
The two summer vegetables highlighted in this recipe are both easy to find and quick to cook. Most people have gardens (or neighbor’s gardens) that are overflowing with squash and corn around mid-summer. It makes this a perfect side dish that will be on the […]
You really can’t mess this one up. The ingredients in the brine are an approximate ratio that you can use to make any quantity of solution to fill your jars. The ingredients that you want to pickle and the quantities are completely up to you! As long as you have enough brine to cover your vegetables, you’re good to go. Here are some combination ideas, but seriously, you can’t go wrong with any combination of vegetables/herbs/spices that you like.
Cucumbers + Dill + Garlic + Red Pepper Flakes
Carrots + Ginger + Turmeric + Thyme
Whole Cherry Tomatoes + Garlic + Whole Black Peppercorns
Peppers + Coriander + Onions + Peppercorns
Red Onion + Cumin + Oregano
**This recipe should not be used for actual canning and long-term storage of cucumbers or other vegetables. This recipe must be refrigerated, up to 2 months, but we recommend eating them within a week or two.
Quick Fridge Pickles
- 1 cup water
- 1/3 cup vinegar white, apple cider, white wine, rice wine (not malts or balsamic)
- 1 to 2 tsp salt
- sugar optional, up to 1/3 cup
- vegetables sliced or spears
- garlic smashed or sliced
- fresh or dried herbs
In a small bowl, mix the water, vinegar, salt and sugar (if using). This is the brine mixture. You may need more to cover your veggies. Make more using the same ratio of ingredients.
Place vegetables, spices, herbs, and/or garlic in a jar that has a tight fitting lid. Don't pack them too tightly.
Pour the brine mixture over the veggies and flavorings. If all vegetables are not submerged, make more brine to cover the veggies in the jars.
Put lids on the jar(s) and place in fridge until ready to eat. We recommend at least 24 hours, but the flavors will get better over time. The vegetables will get less crisp as time goes on, so try to eat them within a week.
You can reuse the brine a time or two, just keep adding more veggies to the jar!