To reflect the diversity of foods that we offer (from Vegan to Omnivore) and to reflect, as well, the year-round support we offer to the organic food community, the sustainability movement, and to family farming, we’re changing our program name from CSA to SFF.
Available weekly at Liberty Heights Fresh,
and now available in Park City!
Click here for details.
At Liberty Heights Fresh, sustainability has always been a core value. Now, with our year-round SFF program, we’re making a renewed commitment to our local and regional family farms and to our customers who want to eat authentic, full-flavored food that they can feel good about in every season.
In December of 2008, we began offering Utah’s food lovers the opportunity to join a unique CSA designed to bring fresh produce (and more!) to the table on a weekly basis. That CSA is our current SFF program. The response has been tremendous and new members are joining every week. Eating well has never been so easy! In addition to the really beautiful produce included in our vegan baskets, our vegetarian and omnivore baskets have featured granola, honey, dried fruit, yogurt, cheese, eggs and sustainably raised beef and lamb with more great new foods each week. And most of the vegetables, along with much of the fruit, are CCOF certified organic. But we don’t stop there - you can be sure that sustainability is a must for every item we include.
Need another great reason to join? Prices start at less than $25 a week for a full basket of authentic, full-flavored food!
If you love fresh food but need to know more, read our frequently asked questions below to find out why it’s a great idea to join us in this next great adventure in eating.
Vegan Sustainable • Vegetarian’s Bounty • Omnivore’s Delight
Vegan Sustainable
CCOF Certified Organic Produce: Organic Collard Greens, Organic Cheddar Cauliflower, Organic Celery Root, Organic Red Chard, Organic Butternut Squash, Organic Crimson Gold Apples.
$300 for 13 weeks, paid in advance (Half Share, $199)
Vegetarian’s Bounty
Will include all of the produce above plus a dozen organic eggs from Clifford Farms or a wedge of cheese from one of our local producers or one of any number of other wonderful surprises.
$365 for 13 weeks, paid in advance (Half Share, $239)
Omnivore’s Delight
Will include the produce above, the Vegetarian selection, plus sustainably raised Red Angus beef from Canyon Meadow Ranch in Altamont, Utah, or Utah raised Morgan Valley Lamb.
$425 for 13 weeks, paid in advance (Half Share, $279)
$525 for 13 weeks, paid in advance, for a full share including steaks and chops (Half Share $379)
Additional Fruit Option
For an additional $65 over 13 weeks (that’s only $5 per week), you will receive an additional portion of a seasonal fruit in your basket from one of our family growers. Since vegetables will continue to be the main focus of the SFF, this option gives you an opportunity to discover some great new flavors throughout the year.
What is the advantage to an SFF/CSA program?
Since SFF customers pay the farmer in advance, some of the financial burdens of
farming that usually hit before harvest time are relieved. In exchange for this, food
is delivered to customers below market cost.
Why join the Liberty Heights Fresh SFF?
What makes our SFF so innovative is that we’re pooling the resources of a number of
family farms, ranches, and food artisans throughout Utah and California. Instead of
the bounty from just one producer, we put together a variety of CCOF certified
organic and locally grown seasonal produce along with other sustainably farmed
foods. Our SFF supports sustainable agriculture, offers unique variety, and
still passes along the cost savings to our customers.
How does it work?
SFF members pay in advance for 13 weeks of delicious, fresh food. SFF food will
be available for pickup every Thursday after 1:00 pm. New members can join for
a 13-week period at any time since the program is ongoing.
What if I go on vacation?
No problem. Let us know a week in advance and we’ll add the missed week to the
end of your current membership.
What do I get?
The produce will vary from week to week. (For a list of what we’ve included in
previous week’s baskets, click here.) The items delivered will always be determined
by Mother Nature. We’ll check in with our producers regularly to find out what’s
ripe and what’s fresh and then get it to you right after it’s picked. One thing you
can count on each week is that it will be delicious, authentic, full-flavored food.
Exactly what you’d expect from Liberty Heights Fresh.
How do I sign up?
We’ll be adding a sign-up sheet to the website soon. In the meantime, stop by
the store or give us a call and we’ll sign you up over the phone:
801-58-FRESH (583-7374).
The Sustainably Farmed Food (SFF) program offers organic and sustainably farmed food to the Park City and larger Summit County community with weekly bags of fresh produce. The SFF program works like a traditional CSA, or produce share, with weekly pick-ups at Park City’s Swaner EcoCenter and options from Vegan to Omnivore. So, in addition to seasonal organic produce, you can also receive local cheeses, eggs, meats, honey, and lots more. It’s one of the easiest ways to support family farms and small producers while also ensuring variety and full-flavor during the winter months. Each week’s bag comes with recipes designed just for that week’s contents.
Swaner EcoCenter receives 5% of the proceeds from each share ensuring that your purchase promotes sustainability in more ways than one. Make a choice to eat healthy and organic full-flavored foods!
How it works:
SFF members pay in advance for 13 weeks of delicious, fresh food. Sign-up and payment is made with Liberty Heights Fresh. SFF food will be available for pick-up every Thursday between 4:00 and 5:30 pm at the Swaner EcoCenter in Kimball Junction. The cost of enrollment includes the delivery charge to the Swaner EcoCenter. If you are not available to pick up your food during the scheduled time, the food will be held for you at Liberty Heights Fresh in Salt Lake through Friday. Occasionally pick-up dates and times may change due to holidays. Weekly emails from Liberty Heights Fresh keep you informed of any schedule changes and also let you know what you’ll be receiving. We’ll even include recipes and shopping lists to help you make the most of your delicious produce. Since the program goes year-round, new members can join at any time.
Prices start at around $30 a week (including delivery to the Swaner EcoCenter) for a full basket of authentic, full-flavored food.
Vegan Sustainable • Vegetarian’s Bounty • Omnivore’s Delight
Vegan Sustainable
CCOF Certified Organic Produce: Organic Collard Greens, Organic Cheddar Cauliflower, Organic Celery Root, Organic Red Chard, Organic Butternut Squash, Organic Crimson Gold Apples.
$389 for 13 weeks, paid in advance (Half Share $279)
Vegetarian’s Bounty
Will include all of the produce above plus a dozen organic eggs from Clifford Farms or a wedge of cheese from one of our local producers or one of any number of other wonderful surprises.
$449 for 13 weeks, paid in advance (Half Share $319)
Omnivore’s Delight
Will include the produce above, the Vegetarian selection, plus sustainably raised Red Angus beef from Canyon Meadow Ranch in Altamont, Utah, or Utah raised Morgan Valley Lamb.
$499 for 13 weeks, paid in advance (Half Share $359)
$599 for 13 weeks, paid in advance for a full share including steaks and chops (Half Share $459)
Additional Fruit Option
For an additional $69 over 13 weeks (that’s only $5 per week), you will receive an additional portion of a seasonal fruit in your basket from one of our family growers. Since vegetables will continue to be the main focus of the SFF, this option gives you an opportunity to discover some great new flavors throughout the year.
Here’s what the Park City Record had to say about this great program!
What is the advantage to an SFF/CSA program?
Since SFF customers pay the farmer in advance, some of the financial burdens of
farming that usually hit before harvest time are relieved. In exchange for this, food
is delivered to customers below market cost.
Why join the Liberty Heights Fresh SFF?
What makes our SFF so innovative is that we’re pooling the resources of a number of
family farms, ranches, and food artisans throughout Utah and California. Instead of
the bounty from just one producer, we put together a variety of CCOF certified
organic and locally grown seasonal produce along with other sustainably farmed
foods. Our SFF supports sustainable agriculture, offers unique variety, and
still passes along the cost savings to our customers.
How does it work?
SFF members pay in advance for 13 weeks of delicious, fresh food. SFF food will
be available for pickup every Thursday from 4:00-5:30pm at the Swaner EcoCenter.
New members can join for a 13-week period at any time since the program is ongoing.
What if I go on vacation?
No problem. Let us know a week in advance and we’ll add the missed week to the
end of your current membership.
What do I get?
The produce will vary from week to week. (For a list of what we’ve included in
previous week’s baskets, click here.) The items delivered will always be determined
by Mother Nature. We’ll check in with our producers regularly to find out what’s
ripe and what’s fresh and then get it to you right after it’s picked. One thing you
can count on each week is that it will be delicious, authentic, full-flavored food.
Exactly what you’d expect from Liberty Heights Fresh.
How do I sign up?
Stop by the store or give us a call and we’ll sign you up over the phone:
801-58-FRESH (583-7374).
For full details on our Sustainably Farmed Food program, click here.
Every basket contains the same selection of fresh, full-flavored fruits and vegetables. Most of our produce is organic. When we include conventionally-grown produce, you can be sure it’s been selected from family farms with traditions of integrity and sustainability. Organic certification for our produce is provided by California Certified Organic Farmers (CCOF). CCOF has been helping to create and maintain extremely high standards in organic farming since 1973. If you’d like to know which items were organic or conventional for any given week, simply click on the link to the left for the appropriate week’s basket.
The Vegan basket contains a generous selection of full-flavored produce.
The Vegetarian basket contains a dozen organic eggs from Clifford Farms or a wedge of cheese from one of our local producers or one of any number of other wonderful surprises in addition to the produce.
The Omnivore basket contains sustainably raised Red Angus beef from Canyon Meadow Ranch in Altamont, Utah, or Utah raised Morgan Valley Lamb, in addition to the Vegetarian selection and the produce.
8/26/10:
Vegan Basket of full-flavored produce: Organic Radicchio, Organic Green Kale, Local Tomato, Local Sweet Corn, Organic LeGrand Nectarines
Vegetarian Basket also includes: Drake Family Farm Apricot Honey Chevre (West Jordan, UT)
Omnivore Basket also includes: Drake Family Farm Apricot Honey Chevre (West Jordan, UT) and Creminelli Cacciatore (Springville, UT)
Omnivore PLUS Basket also includes: Drake Family Farm Apricot Honey Chevre (West Jordan, UT) and Canyon Meadows Ranch NY Strip Steak (Altamont, UT)
Additional Fruit for this week: Dunham Green River Watermelon (Green River, UT)
8/19/10:
Vegan Basket of full-flavored produce: Organic Red Oak Lettuce, Organic Purple Kohlrabi, Organic Zucchini, Organic Yellow Gypsy Peppers, Organic San Marzano Roma Tomato, Local Armenian and Siberian Garlic
Vegetarian Basket also includes: Rockhill Creamery Zwitser Gouda (Richmond, UT)
Omnivore Basket also includes: Rockhill Creamery Zwitser Gouda (Richmond, UT) and Canyon Meadows Ranch Ground Beef (Altamont, UT)
Omnivore PLUS Basket also includes: Rockhill Creamery Zwitser Gouda (Richmond, UT) and Morgan Valley Lamb Shoulder Chops (Delta, UT)
Additional Fruit for this week: Organic Coke Farm Gravenstein Apples (San Juan Bautista, CA) and Local Bear Lake Raspberries (Lake Town, UT)
8/12/10:
Vegan Basket of full-flavored produce: Organic Mini Red Watermelon, Organic Mixed Medley Cherry Tomatoes, Organic Frisee, Organic Escarole, Conventional Sweet Corn
Vegetarian Basket also includes: Red Rock Cheese Goat Cheddar (Delta, UT)
Omnivore Basket also includes: Red Rock Cheese Goat Cheddar (Delta, UT) and Morgan Valley Lamb Stew (Delta, UT)
Omnivore PLUS Basket also includes: Red Rock Cheese Goat Cheddar (Delta, UT) and Canyon Meadows Ranch Flat Iron Steak (Altamont, UT)
Additional Fruit for this week: Local Bear Lake Red Raspberries (Bear Lake UT)
8/5/10:
Vegan Basket of full-flavored produce: Organic Suncrest Peaches, Organic German Butterball Potato, Organic Turmeric, Organic French Breakfast Radish, Organic Green Dandelion, Organic Baby Red Romaine
Vegetarian Basket also includes: Beehive Cheese Co. Barely Buzzed Cheddar (Uintah, UT)
Omnivore Basket also includes: Beehive Cheese Co. Barely Buzzed Cheddar (Uintah, UT) and Canyon Meadows Ranch Ground Beef (Altamont, UT)
Omnivore PLUS Basket also includes: Beehive Cheese Co. Barely Buzzed Cheddar (Uintah, UT) and Canyon Meadows Ranch Top Round (Altamont, UT)
Additional Fruit for this week: Weiser Family Farm Sugar Cube Melon (Tehachapi, CA)
7/29/10:
Vegan Basket of full-flavored produce: Conventional Purple Peruvian Potatoes, Organic English Peas, Organic Fennel, Organic Rainbow Chard, Organic Cucumber
Vegetarian Basket also includes: Clifford Family Farm Fresh Eggs (Provo, UT)
Omnivore Basket also includes: Clifford Family Farm Fresh Eggs (Provo, UT) and Canyon Meadows Ranch Cube Steak (Altamont, UT)
Omnivore PLUS Basket also includes: Clifford Family Farm Fresh Eggs (Provo, UT) and Canyon Meadows Ranch Ribeye Steak (Altamont, UT)
Additional Fruit for this week: Masumoto Family Farm Suncrest Peaches (Del Rey, CA)
7/22/10:
Vegan Basket of full-flavored produce: Organic Anaheim Chile, Organic Zucchini, Organic Roma Tomatoes, Organic Celery Root, Organic Red & Green Butter Lettuce
Vegetarian Basket also includes: Rockhill Creamery Desert Red Feta (Richmond, UT)
Omnivore Basket also includes: Rockhill Creamery Desert Red Feta (Richmond, UT) and Morgan Valley Ground Lamb (Delta, UT)
Omnivore PLUS Basket also includes: Rockhill Creamery Desert Red Feta (Richmond, UT) and Canyon Meadows Ranch NY Strip Steak (Altamont, UT)
Additional Fruit for this week: Local, conventional McMullin Orchards Rainier Cherries (Payson, UT) and Organic Masumoto Family Farm Suncrest Peaches (Del Rey, CA)
7/15/10:
Vegan Basket of full-flavored produce: Organic Purple Wax Beans, Organic Jalapeno Peppers, Organic Sweet 100 Tomatoes, Organic Rapini, Organic Spring Shallot Bulb, Organic Frisee
Vegetarian Basket also includes: Drake Family Farm Goat Yogurt (West Jordan, UT)
Omnivore Basket also includes: Drake Family Farm Goat Yogurt (West Jordan, UT) and Creminelli Pesto Sausage (Springville, UT)
Omnivore PLUS Basket also includes: Drake Family Farm Goat Yogurt (West Jordan) and Morgan Valley Lamb Shoulder Chops (Delta, UT)
Additional Fruit for this week: Organic Coke Farm Strawberries (San Bautista, CA) and Organic Rainbow Orchards Valencia Oranges (Rainbow, CA)
7/9/10:
Vegan Basket of full-flavored produce: Organic Escarole, Organic French Breakfast Radish, Organic Large Red Beets, Organic Tomatillo, Organic Cilantro, Organic Lolla Rossa Lettuce
Vegetarian Basket also includes: Natures Indulgence Mango Tango Granola (Ogden, UT)
Omnivore Basket also includes: Natures Indulgence Mango Tango Granola (Ogden, UT) and Morgan Valley Lamb Stew Meat (Delta, UT)
Omnivore PLUS Basket also includes: Natures Indulgence Mango Tango Granola (Ogden, UT) and Canyon Meadows Ranch Flat Iron Steaks (Altamont, UT)
Additional Fruit for this week: Organic Coke Farm Strawberries (San Bautista, CA)
7/1/10:
Vegan Basket of full-flavored produce: Organic Masumoto Spring Bright Nectarines, Organic Green Beans, Organic Baby Red Perella Lettuce, Organic Mini Romaine, Organic Red Cabbage, Organic Lacinato Kale, Organic Spring Cippolini Onions
Vegetarian Basket also includes: Beehive Cheese Co. Smoked Habanero Cheddar (Uintah, UT)
Omnivore Basket also includes: Beehive Cheese Co. Smoked Habanero Cheddar (Uintah, UT) and Canyon Meadows Ranch Ground Beef (Altamont, UT)
Omnivore PLUS Basket also includes: Beehive Cheese Co. Smoked Habanero Cheddar (Uintah, UT) and Canyon Meadows Ranch Top Round Steaks (Altamont, UT)
Additional Fruit for this week: Organic Goldie Farm Galia Melon (Holtville, CA) and Organic Masumoto Flavorcrest Peaches (Del Rey, CA)
6/24/10:
Vegan Basket of full-flavored produce: Organic Rosemary, Organic Green Leaf Lettuce, Organic Radicchio, Organic Eight Ball Squash, Organic Gold Chard, Organic Spring Shallots, Organic Cantaloupe
Vegetarian Basket also includes: Rockhill Creamery Dark Canyon Edam (Richmond, UT)
Omnivore Basket also includes: Rockhill Creamery Dark Canyon Edam (Richmond, UT) and Morgan Valley Ground Lamb (Delta, UT)
Omnivore PLUS Basket also includes: Rockhill Creamery Dark Canyon Edam (Richmond, UT) and Canyon Meadows Ranch Ribeye Steak (Altamont, UT)
Additional Fruit for this week: Hirahara Family Farm Organic Blueberries, San Bautista, CA and Burkart Farm Organic Yellow Peaches, Dinuba, CA
6/17/10:
Vegan Basket of full-flavored produce: Organic Green Beans, Organic Baby Fennel, Organic Green Dandelion, Organic Red Bor Kale, Organic Strawberries, Plain Shepherds Chevre (Erda, UT)
Vegetarian Basket also includes: Plain Shepherds Chevre (Erda, UT)
Omnivore Basket also includes: Plain Shepherds Chevre (Erda, UT) and Morgan Valley Lamb Stew Meat (Delta, UT)
Omnivore PLUS Basket also includes: Plain Shepherds Chevre (Erda, UT) and Canyon Meadows Ranch New York Steak (Altamont, UT)
Additional Fruit for this week: Stehly Organic Farm Blackberries (Valley Center, CA)
6/10/10:
Vegan Basket of full-flavored produce: Organic Hass Avocados, Organic Valencia Oranges, Organic Rapini, Organic Baby Rainbow Carrots, Organic Red Romaine, Organic Baby Red Beets, Organic Cauliflower
Vegetarian Basket also includes: Clifford Family Farm Wildflower Bench Honey (Provo, UT)
Omnivore Basket also includes: Clifford Family Farm Wildflower Bench Honey (Provo, UT) and Creminelli Piemonte Sausage (Springville, UT)
Omnivore PLUS Basket also includes: Clifford Family Farm Wildflower Bench Honey (Provo, UT) and Morgan Valley Lamb Shoulder Chops (Delta, UT)
Additional Fruit for this week: Organic Olson Family Farms Red Plums (Kingsburg, CA) and S&T Nurseries Organic Cantaloupe (Holtville, CA)
6/4/10:
Vegan Basket of full-flavored produce: Organic Basil, Organic Arugula, Organic Purple Kohlrabi, Organic Spinach, Organically grown Raspberries
Vegetarian Basket also includes: Red Rock Specialty Cheese Goat Cheddar (Delta, UT)
Omnivore Basket also includes: Red Rock Specialty Cheese Goat Cheddar (Delta, UT) and Canyon Meadows Ranch Ground Beef (Altamont, UT)
Omnivore PLUS Basket also includes: Red Rock Specialty Cheese Goat Cheddar (Delta, UT) and Canyon Meadows Ranch Ground Beef double share (Altamont, UT)
Additional Fruit for this week: Burkart Organics “Super Rich” Yellow Peaches (Dinuba, CA) and Organic Coke Farm Strawberries (San Bautista, CA)
5/27/10:
Vegan Basket of full-flavored produce: Organic Daikon with Greens, Organic Fava Beans, Organic Oregano, Organic Red Leaf Lettuce, Organic Green Chard
Vegetarian Basket also includes: Beehive Cheese Co. Fat Tuesday Aggiano (Uintah, UT)
Omnivore Basket also includes: Beehive Cheese Co. Fat Tuesday Aggiano (Uintah, UT)and Morgan Valley Ground Lamb (Delta, UT)
Omnivore PLUS Basket also includes: Beehive Cheese Co. Fat Tuesday Aggiano (Uintah, UT) and Morgan Valley Ground Lamb double share (Delta, UT)
Additional Fruit for this week: Cunningham Organic Farm Valencia Oranges (Fallbrook, CA) and Coke Farm Organic Strawberries (San Bautista, CA)
5/20/10:
Vegan Basket of full-flavored produce: Organic Mixed Turnip Medley, Organic Red Butter Lettuce, Organic Leeks, Organic Fennel, Organic Lacinato Kale, Organic Escarole
Vegetarian Basket also includes: Rockhill Creamery Wasatch Mountain Gruyere (Richmond, UT)
Omnivore Basket also includes: Rockhill Creamery Wasatch Mountain Gruyere (Richmond, UT) and Creminelli Porcini Sausage (Springville, UT)
Omnivore PLUS Basket also includes: Rockhill Creamery Wasatch Mountain Gruyere (Richmond, UT) and Creminelli Porcini Sausage double share (Springville, UT)
Additional Fruit for this week: Cunningham Organic Hass Avocados (Fallbrook, CA) and Abundant Harvest Organics Apriums (packed by the Peterson Family of Kingsburg, CA)
5/13/10:
Vegan Basket of full-flavored produce: Organic Spinach, Organic Frisee, Organic Dill, Organic Baby Bok Choy, Organic English Peas
Vegetarian Basket also includes: Beehive Cheese Co. Seahive Cheddar (Uintah, UT)
Omnivore Basket also includes: Beehive Cheese Co. Seahive Cheddar (Uintah, UT) and Morgan Valley Lamb Stew Meat (Delta, UT)
Omnivore PLUS Basket also includes: Beehive Cheese Co. Seahive Cheddar (Uintah, UT) and Morgan Valley Lamb Stew Meat double share (Delta, UT)
Additional Fruit for this week: Family Farm Organic Kiwis (CA) and Organic Coke Farm Strawberries (San Bautista, CA)
5/6/10:
Vegan Basket of full-flavored produce: Organic Green Dandelion, Organic Snow Peas, Organic Red Oak Lettuce, Organic Globe Artichokes, Organic Carrots, Conventional Chioggia Beets
Vegetarian Basket also includes: Clifford Family Farm Eggs (Provo, UT)
Omnivore Basket also includes: Clifford Family Farm Eggs (Provo, UT) and Canyon Meadows Ranch Ground Beef (Altamont, UT)
Omnivore PLUS Basket also includes: Clifford Family Farm Eggs (Provo, UT) and Canyon Meadows Ranch Ground Beef, double portion (Altamont, UT)
Additional Fruit for this week: Organic Coke Farm Strawberries (San Bautista, CA) and Organic Cunningham Fremont Tangerines (Fallbrook, CA)
4/29/10:
Vegan Basket of full-flavored produce: Conventional Purple Potato, Organic Red Spring Onions, Organic Baby Romaine, Organic Rainbow Chard, Organic Fava Beans, Organic Rosemary
Vegetarian Basket also includes: Drake Family Farms Fresh Chevre (West Jordan, UT)
Omnivore Basket also includes: Drake Family Farms Fresh Chevre (West Jordan, UT) and Creminelli Pesto Sausage (Springville, UT)
Omnivore PLUS Basket also includes: Drake Family Farms Fresh Chevre (West Jordan, UT) and Creminelli Pesto Sausage double share (Springville, UT)
Additional Fruit for this week: Cunningham Organic Farm Cocktail Grapefruits (Fallbrook, CA)
4/22/10:
Vegan Basket of full-flavored produce: Organic Radicchio Castelfranco, Organic Rapini, Organic Rainbow Turnips, Organic Green Butter Lettuce, Organic Green Garlic, Organic Sugar Snap Peas
Vegetarian Basket also includes: Natures Indulgence Lemon Blueberry Granola (Ogden, UT)
Omnivore Basket also includes: Natures Indulgence Lemon Blueberry Granola (Ogden, UT) and Morgan Valley Ground Lamb (Delta, UT)
Omnivore PLUS Basket also includes: Natures Indulgence Lemon Blueberry Granola (Ogden, UT) and Morgan Valley Lamb Loin Chops (Delta, UT)
Additional Fruit for this week: Cunningham Organic Farm Minneola Tangelos and Fremont Tangerines (Fallbrook, CA)
4/15/10:
Vegan Basket of full-flavored produce: Organic Baby Globe Artichokes, Organic Red Radish, Organic White Spring Onions, Organic Fennel, Organic Green Kale
Vegetarian Basket also includes: Beehive Cheese Co. Full Moon Cheddar (Uintah, UT)
Omnivore Basket also includes: Beehive Cheese Co. Full Moon Cheddar (Uintah, UT) and Canyon Meadows Ranch Ground Beef (Altamont, UT)
Omnivore PLUS Basket also includes: Beehive Cheese Co. Full Moon Cheddar (Uintah, UT) and Morgan Valley Lamb Shoulder Chops (Delta, UT)
Additional Fruit for this week: Organic Coke Farm Strawberries (San Bautista, CA), Cunningham Organic Farm Fremont Tangerines and Page Mandarins (Fallbrook, CA)
4/8/10:
Vegan Basket of full-flavored produce: Organic Cilantro, Organic Sunchokes, Organic Rapini, Organic Big Little Gem Romaine, Organic Red Leaf Lettuce, Organic Baby Leeks
Vegetarian Basket also includes: Rockhill Creamery Zwitser Gouda (Richmond, UT)
Omnivore Basket also includes: Rockhill Creamery Zwitser Gouda (Richmond, UT) and Morgan Valley Lamb Stew Meat (Delta, UT)
Omnivore PLUS Basket also includes: Rockhill Creamery Zwitser Gouda (Richmond, UT) and Canyon Meadows Ranch Tenderloin (Filet Mignon) (Altamont, UT)
Additional Fruit for this week: Cunningham Organic Farm Cocktail Grapefruit and Family Farm Organic Kiwis (CA)
4/1/10:
Vegan Basket of full-flavored produce: Organic Rainbow Chard, Organic Carrots, Organic Meyer Lemon, Organic Pan de Zucchero Chicory, Conventional Banana Fingerlings
Vegetarian Basket also includes: Shepherds Dairy Goat Feta (Erda, UT)
Omnivore Basket also includes: Shepherds Dairy Goat Feta (Erda, UT) and Creminelli Piccante Sausage (Springville, UT)
Omnivore PLUS Basket also includes: Shepherds Dairy Goat Feta (Erda, UT) and a delicious cut of lamb or beef.
Additional Fruit for this week: Cunningham Organic Farm Fremont Tangerines and Minneola Tangelos (Fallbrook, CA)
3/25/10:
Vegan Basket of full-flavored produce: Organic Cardoons, Organic Avocados, Organic Gold Baby Beets, Organic Rosemary, Organic Red Russian Kale, Organic Rutabaga
Vegetarian Basket also includes: Beehive Cheese Co. Aggiano (Uintah, UT)
Omnivore Basket also includes: Beehive Cheese Co. Aggiano (Uintah, UT) and Morgan Valley Ground Lamb (Delta, UT)
Omnivore PLUS Basket also includes: Beehive Cheese Co. Aggiano (Uintah, UT) and Canyon Meadows Ranch New York Strip Steak (Altamont, UT)
Additional Fruit for this week: Cunningham Organic Farm Valencia Oranges (Fallbrook, CA)
3/18/10:
Vegan Basket of full-flavored produce: Organic Escarole Hearts, Organic Baby Artichoke, Organic Butternut Squash, Organic Red Spring Onions, Organic Red Chard
Vegetarian Basket also includes: 1 dozen Clifford Family Farm Eggs (Provo, UT)
Omnivore Basket also includes: 1 dozen Clifford Family Farm Eggs (Provo, UT) and Creminelli Cacciatore (Springville, UT)
Omnivore PLUS Basket also includes: 1 dozen Clifford Family Farm Eggs (Provo, UT) and Morgan Valley Lamb Loin Chop (Delta, UT)
Additional Fruit for this week: Cunningham Organic Farm Oro Blanco Grapefruit & Pixie Mandarin (Fallbrook, CA)
3/11/10:
Vegan Basket of full-flavored produce: Organic Escarole, Organic Baby Fennel, Organic Collards, Organic Red Cabbage, Conventional King Edward Potato, Organic Curly Leaf Parsley
Vegetarian Basket also includes: Red Rock Goat Cheddar (Delta, UT)
Omnivore Basket also includes: Red Rock Goat Cheddar (Delta, UT) and Taylor Made Ground Pork (Emery, UT)
Omnivore PLUS Basket also includes: Red Rock Goat Cheddar (Delta, UT) and Canyon Meadows Ranch New York Steak (Altamont, UT)
Additional Fruit for this week: Cunningham Organic Farm Cocktail Grapefruits & Blood Orange (Fallbrook, CA)
3/4/10:
Vegan Basket of full-flavored produce: Organic Baby Bok Choy, Organic Parsnips, Organic Red Chard, Conventional Ruby Crescent Potato, Organic Fremont Mandarins
Vegetarian Basket also includes: Clifford Family Farm Wildflower Bench Honey (Provo, UT)
Omnivore Basket also includes: Clifford Family Farm Wildflower Bench Honey (Provo, UT) and Canyon Meadows Ranch Grass Fed Natural Ground Beef (Altamont, UT)
Omnivore PLUS Basket also includes: Clifford Family Farm Wildflower Bench Honey (Provo, UT) and Morgan Valley Lamb Shoulder Chop (Delta, UT)
Additional Fruit for this week: Cunningham Organic Farm Minneola Tangelos (Fallbrook, CA)
2/25/10:
Vegan Basket of full-flavored produce: Organic Oro Blanco Grapefruit, Organic Celery Root, Organic Large Red Beets, Organic Meyer Lemons, Organic Dandelion Greens, Organic Sunchokes
Vegetarian Basket also includes: Drake Family Farm Fresh Goats Milk Yogurt (West Jordan, UT)
Omnivore Basket also includes: Drake Family Farm Fresh Goats Milk Yogurt (West Jordan, UT) and Morgan Valley Lamb Stew (Delta, UT)
Omnivore PLUS Basket also includes: Drake Family Farm Fresh Goats Milk Yogurt (West Jordan, UT) and Canyon Meadows Ranch Top Round Steak (Altamont, UT)
Additional Fruit for this week: Cunningham Organic Farm Pixie Mandarins (Fallbrook, CA)
2/18/10:
Vegan Basket of full-flavored produce: Organic Atwood Navels, Organic White Cauliflower, Organic Artichokes, Organic Bunched Carrots, Organic Butternut Squash
Vegetarian Basket also includes: Rockhill Creamery Zwitser Gouda (Richmond, UT)
Omnivore Basket also includes: Rockhill Creamery Zwitser Gouda (Richmond, UT) and Creminelli Tradizionale Sausage (Springville, UT)
Omnivore PLUS Basket also includes: Rockhill Creamery Zwitser Gouda (Richmond, UT) and Canyon Meadows Ranch Ribeye Steak (Altamont, UT)
Additional Fruit for this week: Cunningham Organic Farm Cocktail Grapefruit (Fallbrook, CA)
2/11/10:
Vegan Basket of full-flavored produce: Organic Sweet Baby Broccoli, Organic White Cauliflower, Organic Radicchio, Organic Fennel, Organic Hass Avocado
Vegetarian Basket also includes: Beehive Cheese Co. Habanero Smoked Promontory (Uintah, UT)
Omnivore Basket also includes: Beehive Cheese Co. Habanero Smoked Promontory (Uintah, UT) and Canyon Meadows Ranch Ground Beef (Altamont, UT)
Omnivore PLUS Basket also includes: Beehive Cheese Co. Habanero Smoked Promontory (Uintah, UT) and Canyon Meadows Ranch Top Sirloin Steak (Altamont, UT)
Additional Fruit for this week: Cunningham Organic Farm Moro Blood Oranges (Fallbrook, CA)
2/4/10:
Vegan Basket of full-flavored produce: Conventionally Grown Purple Potatoes, Organic Atwood Navels, Organic Italian Parsley, Organic Green Cabbage, Organic Rapini
Vegetarian Basket also includes: 1 dozen Clifford Family Farm Fresh Eggs (Provo, UT)
Omnivore Basket also includes: 1 dozen Clifford Family Farm Fresh Eggs (Provo, UT) and Morgan Valley Ground Lamb (Delta, UT)
Omnivore PLUS Basket also includes: 1 dozen Clifford Family Farm Fresh Eggs (Provo, UT) and Canyon Meadows Ranch Flat Iron Steak (Altamont, UT)
Additional Fruit for this week: Organic Rucker Homestead Orlando Tangelos (Thermal, CA)
1/28/10:
Vegan Basket of full-flavored produce: Organic Sweet Baby Broccoli, Organic Celery Root, Organic Escarole, Organic Baby White Turnips, Organic Kiwi Fruit
Vegetarian Basket also includes: Beehive Cheese Co. Barely Buzzed (Uintah, UT)
Omnivore Basket also includes: Beehive Cheese Co. Barely Buzzed (Uintah, UT) and Morgan Valley Lamb Stew (Delta, UT)
Omnivore PLUS Basket also includes: Beehive Cheese Co. Barely Buzzed (Uintah, UT) and Morgan Valley Lamb Shoulder Chop* (Delta, UT)
Additional Fruit for this week: Organic Sunrise Farms Honey Tangerines (Escondido, CA)
1/21/10:
Vegan Basket of full-flavored produce: Conventional Ron’s Burgundy Potatoes, Organic Baby Red Beets, Organic Meyer Lemon, Organic Leeks, Organic Butternut Squash
Vegetarian Basket also includes: Natures Indulgence Vanilla Nut Granola (Ogden, UT)
Omnivore Basket also includes: Natures Indulgence Vanilla Nut Granola (Ogden, UT) and Creminelli Tradizionale Sausage (Springville, UT)
Omnivore PLUS Basket also includes: Natures Indulgence Vanilla Nut Granola (Ogden, UT) and Morgan Valley Lamb Shoulder Chop (Delta, UT)
Additional Fruit for this week: Organic CCH Citrus Daisy Tangerines/Mandarins (Riverside, CA)
1/14/10:
Vegan Basket of full-flavored produce: Organic White Cauliflower, Organic Romaine Hearts, Organic Atwood Navel Oranges, Organic Cilantro, Organic Spaghetti Squash, Conventional Deep Purple Carrots
Vegetarian Basket also includes: Rockhill Creamery Belvedere Tomme (Richmond, UT)
Omnivore Basket also includes: Rockhill Creamery Belvedere Tomme (Richmond, UT) and Canyon Meadows Ranch Ground Beef (Altamont, UT)
Omnivore PLUS Basket also includes: Rockhill Creamery Belvedere Tomme (Richmond, UT) and Canyon Meadows Ranch Sirloin Steak (Altamont, UT)
Additional Fruit for this week: Organic CCH Citrus Gold Nugget Tangerines/Mandarins (Riverside, CA)
1/7/10:
Vegan Basket of full-flavored produce: Organic Black Arkansas Apples, Organic Meyer Lemon, Organic Green Chard, Organic Collard Greens, Organic Purple Potato
Vegetarian Basket also includes: Drake Family Farms Fresh Chevre (West Jordan, UT)
Omnivore Basket also includes: Drake Family Farms Fresh Chevre (West Jordan, UT) and Morgan Valley Ground Lamb (Delta, UT)
Additional Fruit for this week: Organic Side Hill Citrus Satsuma Mandarins (Lincoln, CA)
1/2/10:
Vegan Basket of full-flavored produce: Organic Rapini, Organic Rutabaga, Organic Chicory-Pan de Zucchero, Organic Page Mandarin, Organic Romanesco
Vegetarian Basket also includes: 1 dozen Clifford Family Farm Eggs (Provo, UT)
Omnivore Basket also includes: 1 dozen Clifford Family Farm Eggs (Provo, UT) and Creminelli Piccante Sausage (Springville, UT)
Additional Fruit for this week: Organic Minneola Tangelos (CCH Citrus Riverside, CA)
12/26/09:
Vegan Basket of full-flavored produce: Conventional Nantes Carrots, Organic Lacinato Kale, Organic Red Cabbage, Organic Arugula, Organic Sunchokes, Organic Spaghetti Squash
Vegetarian Basket also includes: Beehive Cheese Co. Promontory Cheddar (Uintah, UT)
Omnivore Basket also includes: Beehive Cheese Co. Promontory Cheddar (Uintah, UT) and Creminelli Cacciatore Salame (Springville, UT)
Additional Fruit for this week: Organic California Ruby Grapefruit from Rucker Homestead (Mecca, CA)
12/17/09:
Vegan Basket of full-flavored produce: Organic Fennel, Organic Escarole, Organic Rainbow Baby Carrots, Organic Red and Chioggia Beets, Organic Green Kale, Organic Clementines
Vegetarian Basket also includes: Clifford Family Farm Bench Wildflower Honey (Provo, UT)
Omnivore Basket also includes: Clifford Family Farm Bench Wildflower Honey (Provo, UT) and Canyon Meadows Ranch Ground Beef (Altamont, UT)
Additional Fruit for this week: Organic Daisy Tangerines from CCH Citrus (Riverside, CA)
12/10/09:
Vegan Basket of full-flavored produce: Organic Collard Greens, Organic Cheddar Cauliflower, Organic Celery Root, Organic Red Chard, Organic Butternut Squash, Organic Crimson Gold Apples
Vegetarian Basket also includes: Desert Red Feta, Rockhill Creamery (Richmond, UT)
Omnivore Basket also includes: Desert Red Feta, Rockhill Creamery (Richmond, UT) and Lamb Stew Meat, Morgan Valley Lamb (Delta, UT)
Additional Fruit for this week: Organic Satsumas
12/3/09:
Vegan Basket of full-flavored produce: Organic Frisee, Organic Watermelon Radish, Organic Daikon, Organic Red Russian Kale, Organic Fuyu Persimmon
Vegetarian Basket also includes: Beehive Cheese “Fat Tuesday” Aggiano (Uintah, UT)
Omnivore Basket also includes: Beehive Cheese “Fat Tuesday” Aggiano (Uintah, UT) and Fresh Creminelli Piemonte Sausage (Springville, UT)
Additional Fruit for this week: Organic Coke Farm Strawberries (San Bautista, CA) and Tomorrow’s Organic Navel Oranges (Monterey, CA)
11/27/09:
Vegan Basket of full-flavored produce: Organic Radicchio Treviso, Organic Rapini, Organic Cranberry Potato, Organic Satsuma Mandarin, Organic Italian Parsley
Vegetarian Basket also includes: Rockhill Creamery Wasatch Mountain Gruyere (Richmond, UT)
Omnivore Basket also includes: Rockhill Creamery Wasatch Mountain Gruyere (Richmond, UT) and Canyon Meadows Ranch Flat Iron Steak (Altamont, UT)
Additional Fruit for this week: Organic Cuyama Orchards Crimson Gold Crabapples (Cuyama, CA)
11/19/09:
Vegan Basket of full-flavored produce: Conventional Purple Carrots, Organic Escarole, Organic Bok Choy, Organic Sweet Potatoes, Organic Shallots, Organic Violet Queen Purple Cauliflower
Vegetarian Basket also includes: 1 dozen Clifford Family Farm Eggs (Provo, UT)
Omnivore Basket also includes: 1 dozen Clifford Family Farm Eggs (Provo, UT) and Canyon Meadows Ground Beef (Altamont, UT)
Additional Fruit for this week: Carlos Chavez Conventional Danjou Pear (Orem, UT) and Akagi Conventional Asian Pear (Draper, UT)
11/12/09:
Vegan Basket of full-flavored produce: Local Conventional Fuji Apples, Conventional Russian Banana Fingerling Potatoes, Organic Arugula, Organic Collard Greens, Organic Dill, Organic Green Acorn Squash
Vegetarian Basket also includes: Drake Family Farms Plain and Herbs de Provence Chevre (West Jordan, UT)
Omnivore Basket also includes: Drake Family Farms Plain and Herbs de Provence Chevre (West Jordan, UT) and Creminelli Porcini Sausage (Springville, UT)
Additional Fruit for this week: Organic Side Hill Citrus Satsuma Tangerines (Lincoln, CA)
11/5/09:
Vegan Basket of full-flavored produce: Organic Sweet Baby Broccoli, Organic Red Russian Kale, Organic Rapini, Organic Leeks, Organic White Cauliflower
Vegetarian Basket also includes: Rockhill Creamery Dark Canyon Edam (Richmond, UT)
Omnivore Basket also includes: Rockhill Creamery Dark Canyon Edam (Richmond, UT) and Morgan Valley Ground Lamb (Delta, UT)
Additional Fruit for this week: Heinke Family Farms Organic Concord Grapes (Paradise, CA) and Tomorrows Organic - Organic Navel Oranges (Monterey, CA)
10/29/09:
Vegan Basket of full-flavored produce: Organic Lollo Rosso Lettuce, Organic Hearts of Romaine, Organic Rainbow Chard, Organic Baby Artichokes, Organic Purple Beans, Conventional Sugar Pie Pumpkins, Conventional Smyrna Quince
Vegetarian Basket also includes: Beehive Promontory Cheddar (Uintah, UT)
Omnivore Basket also includes: Beehive Promontory Cheddar (Uintah, UT) and Canyon Meadows Ranch Ground Beef (Altamont, UT)
Additional Fruit for this week: Conventional Akagi Asian Pears (Draper, UT) and Conventional Carlos Chavez Rome Beauty Apples (Orem, UT)
10/22/09:
Vegan Basket of full-flavored produce: Organically Grown Siberian and Inchelium Garlic Cloves, Organic Red Gold Potatoes, Organic Green Butter Lettuce, Organic Green Beans, Organic French Breakfast Radish
Vegetarian Basket also includes: 6.5 oz Natures Indulgence Vanilla Nut Granola (Ogden, UT)
Omnivore Basket also includes: 6.5 oz Natures Indulgence Vanilla Nut Granola (Ogden, UT) and Creminelli Piccante Sausage (Springville, UT)
Additional Fruit for this week: Carlos Chavez DAnjou Pears (Orem, UT) and Italian Prune Plums (Sugarhouse Neighborhood, UT)
10/15/09:
Vegan Basket of full-flavored produce: Organic Sunchokes, Organic Garnet Sweet Potatoes, Organic Italian Parsley, Organic Yellow Onions, Organic Baby White Turnips, Conventional Bartlett Pears
Vegetarian Basket also includes: Shepherds Feta (Erda, UT)
Omnivore Basket also includes: Shepherds Feta (Erda, UT) and Morgan Valley Ranch Lamb Stew Meat
Additional Fruit for this week: Organic Coke Farm Strawberries (San Bautista, CA) and Conventional Carlos Chavez Rome Beauty Apples (Orem, UT)
10/8/09:
Vegan Basket of full-flavored produce: Conventional Utah John Henry Peaches, Conventional Utah Sweet Corn, Organic Acorn and Kabocha Squash, Organic Celery, Organic Scallions, Organic Red Butter Lettuce
Vegetarian Basket also includes: Clifford Family Farm Bench Wildflower Honey (Provo, UT)
Omnivore Basket also includes: Clifford Family Farm Bench Wildflower Honey (Provo, UT) and Canyon Meadows Ranch Stew Meat (Altamont, UT)
Additional Fruit for this week: Organic Valley Pride Pomegranates (Reedley, CA) and Conventional Allred Orchards Jonagold Apples (Payson, UT)
10/1/09:
Vegan Basket of full-flavored produce: Organic Poblano Peppers, Organic Red Bor Kale, Organic Green Cabbage, Organic Purple Potatoes, Organic Shallots, Organic Italian Parsley, Organic Romano Bean
Vegetarian Basket also includes: Rockhill Creamery Dessert Red Feta (Richmond, UT)
Omnivore Basket also includes: Rockhill Creamery Dessert Red Feta (Richmond, UT) and Canyon Meadows Ranch Flat Iron Steak (Altamont, UT)
Additional Fruit for this week: Conventional Carlos Chavez Bartlett Pears (Orem, UT) and Conventional Carlos Chavez Jonathan Apples (Orem, UT)
9/24/09:
Vegan Basket of full-flavored produce: Organic Jumbo Garlic, Organic Yukon Gold Marble Potatoes, Organic Yellow Scallopini Squash, Organic Bunched Baby Leeks, Organic Japanese Eggplant, Local Macintosh & Honeycrisp Apples
Vegetarian Basket also includes: 1 dozen Clifford Family Farm Eggs (Provo, UT)
Omnivore Basket also includes: 1 dozen Clifford Family Farm Eggs (Provo, UT) and Creminelli Porcini Sausage (Springville, UT)
Additional Fruit for this week: Conventional Lemon Alberta Peaches (Provo, UT) & Conventional Italian Prune Plums (picked in the neighborhood by Steven Rosenberg)
9/17/09:
Vegan Basket of full-flavored produce: Organic Romaine Hearts, Organic Celery Root, Organic San Marzano Roma Tomatoes, Organic Shallots, Organic Red Potatoes, Organic Butternut Squash, Organic Italian Parsley
Vegetarian Basket also includes: Drake Goat Yogurt (West Jordan, UT)
Omnivore Basket also includes: Drake Goat Yogurt (West Jordan, UT) and Canyon Meadows Ground Beef (Altamont, UT)
Additional Fruit for this week: Organic Black Mission Figs (Madera, CA)
9/11/09:
Vegan Basket of full-flavored produce: Organic Frisee, Organic Red Butter Lettuce, Organic Leeks, Organic Green Kale, Organic White Onions, Organic Cauliflower, Organic Watermelon Radishes
Vegetarian Basket also includes: Rockhill Creamery’s Farmhouse Gouda (Richmond, UT)
Omnivore Basket also includes: Rockhill Creamery’s Farmhouse Gouda (Richmond, UT) and Fresh Ground Lamb from Morgan Valley Lamb (Delta, UT)
Additional Fruit for this week: Allred Orchard Peaches (Payson, UT)
9/3/09:
Vegan Basket of full-flavored produce: Basil, Wasatch Gold Potatoes, Romanian Red Garlic, Organic Rosemary, Organic Green Beans, Organic Sweet Potatoes, Organic Red Chard
Vegetarian Basket also includes: Beehive Cheese Big Johns Cajun Cheddar (Uintah, UT)
Omnivore Basket also includes: Beehive Cheese Big Johns Cajun Cheddar (Uintah, UT) and Creminelli Piccante Sausage (Springville, UT)
Additional Fruit for this week: Local Royal Gala Apples (Allred Orchards, Payson, UT) and Organic Coke Farm Strawberries (San Bautista, CA)
8/27/09:
Vegan Basket of full-flavored produce: Siberian garlic, Organic green acorn squash, Organic mixed baby beet bunches, Organic green butter lettuce, Organic escarole, Organic baby rainbow carrots, Organic Italian parsley
Vegetarian Basket also includes: Rockhill Creamery Zwister Gouda (Richmond, UT)
Omnivore Basket also includes: Rockhill Creamery Zwister Gouda (Richmond, UT) and Canyon Meadows Flat Iron Steak (Altamont, UT)
Additional Fruit for this week: Dunham Farms Honeyloupe a cross between a honeydew and cantaloupe melon (Green River, UT)
8/20/09:
Vegan Basket of full-flavored produce: Organic Red Butter Lettuce, Organic Spinach Bunches, Organic Leeks, Organic Red Gold Potatoes, Organic Green Bell Peppers, Conventional Tomatoes, Conventional Romano and Yellow Wax Beans
Vegetarian Basket also includes: Drake Family Farm Plain Chevre (West Jordan, UT)
Omnivore Basket also includes: Drake Family Farm Plain Chevre (West Jordan, UT), and Morgan Valley Ground Lamb (Delta, UT)
Additional Fruit for this week: Carlos Chavezs Conventional Gravenstein Apples (Orem, UT) and Swank Farms Organic Yellow Watermelon (Hollister, CA)
8/13/09:
Vegan Basket of full-flavored produce: Locally Grown Red Currants, Siberian Garlic, Genovese and Red Rubin Basil, Organic Cucumbers, Organic Roma Tomatoes, Organic Rosemary, Organic Frisee, Organic Green Beans, Organic Romaine Hearts
Vegetarian Basket also includes: 1 dozen Clifford Family Farm Organic Eggs (Provo, UT)
Omnivore Basket also includes: 1 dozen Clifford Family Farm Organic Eggs (Provo, UT) and Canyon Meadows Ground Beef (Altamont, UT)
Additional Fruit for this week: Organic Mariposa Plums (Reedley, CA) and Conventionally grown Green River Cantaloupe Melon (Green River, UT)
8/6/09:
Vegan Basket of full-flavored produce: Kale, Walla Walla Onions, Locally grown Bi-Color Corn, Organic Italian Parsley, Organic Baby Broccoli, Organic White Cauliflower, Organic Leeks, Organic Yukon Gold Potatoes
Vegetarian Basket also includes: Beehive Promontory Cheddar (Uintah, UT)
Omnivore Basket also includes: Beehive Promontory Cheddar (Uintah, UT) and Creminelli Pesto Sausage (Springville, UT)
Additional Fruit for this week: Organic Coke Farm Strawberries (San Bautista, CA) and Homegrown Organic Farms Honeydew Melon (Porterville, CA)
7/30/09:
Vegan Basket of full-flavored produce: Genovese and Red Rubin Basil, Sangre Potatoes, Rainbow Carrots, Porcelain Garlic, Organic Lollo Rossa Lettuce, Organic Great White Heirloom Tomatoes, Organic Valencia Oranges
Vegetarian Basket also includes: 8oz jar of Bench Wildflower and Fruit Blossom Honey from Clifford Family Farms (Provo, UT)
Omnivore Basket also includes: 8oz jar of Bench Wildflower and Fruit Blossom Honey from Clifford Family Farms (Provo, UT) and Fresh Ground Pork, (Emery, UT)
Additional Fruit for this week: Organic Coke Farm Strawberries (San Bautista, CA) and Masumoto Family Farms Organic Sun Crest Peaches (Del Rey, CA)
7/23/09:
Vegan Basket of full-flavored produce: Salad Mix, Kale, Rainbow Chard, Garlic, Cilantro, Conventional Bi-Color Corn, Organic Purple Cherokee Heirloom Tomatoes
Vegetarian Basket also includes: Rockhill Creamery Desert Red Feta (Richmond, UT)
Omnivore Basket also includes: Rockhill Creamery Desert Red Feta (Richmond, UT) and Morgan Valley Ground Lamb (Delta, UT)
Additional Fruit for this week: Dapple Dandy Pluots (Abundant Farms Organic, Porterville, CA)
7/16/09:
Vegan Basket of full-flavored produce: Beet Greens, Garlic Scapes, Easter Egg Radishes, Spinach, Organic Green Beans, Organic Blenheim Apricots
Vegetarian Basket also includes: Natures Indulgence Vanilla Nut Granola (Ogden, UT)
Omnivore Basket also includes: Natures Indulgence Vanilla Nut Granola (Ogden, UT) and Canyon Meadows Ranch Ground Beef (Altamont, UT)
Additional Fruit for this week: Organic Ferrari Farm Peaches (Linden, CA) and Organic Wild Plums (Be Green Farm, CA)
7/9/09:
Vegan Basket of full-flavored produce: Organic White Cauliflower, Organic Cilantro, Organic Rainbow Chard, Organic Green Tomatillos, Organic Red Brandywine Tomato, Organic Mixed Greens
Vegetarian Basket also includes: Rockhill Creamery Dark Canyon Edam (Richmond, UT)
Omnivore Basket also includes: Rockhill Creamery Dark Canyon Edam (Richmond, UT) and Creminelli Piemonte Sausage (Springville, UT)
Additional Fruit for this week: Organic Blenheim Apricots (Coke Farm San Bautista, CA) and Organic Sun Crest Peaches (Masumoto Family Farm Del Rey, CA)
7/2/09:
Vegan Basket of full-flavored produce: Organic Dill, Organic Lacinato Kale, Organic Bi-color Corn, Organic Zucchini, Organic Yukon Gold Potatoes, Organic Roma Tomatoes
Vegetarian Basket also includes: Smoked Habanero Promontory Cheddar from Beehive Cheese Co. (Uintah, UT)
Omnivore Basket also includes: Smoked Habanero Promontory Cheddar from Beehive Cheese Co. (Uintah, UT) and Canyon Meadows Flat Iron Steak (Altamont, UT)
Additional Fruit for this week: Organic Coke Farm Strawberries (San Bautista, CA) and Organic Twin Girls Farm Donut Peaches (Dinuba, CA)
6/25/09:
Vegan Basket of full-flavored produce: Organic Baby Bok Choy, Organic Frisee, Organic Scallopini Squash, Organic Romaine Hearts,
Organic Gypsy Peppers, Conventional Pee Wee Potatoes
Vegetarian Basket also includes: Clifford Family Farm Eggs (Provo, UT)
Omnivore Basket also includes: Clifford Family Farm Eggs (Provo, UT) and Morgan Valley Ground Lamb (Delta, UT)
Additional Fruit for this week: Organic Coke Farm Strawberries (San Bautista, CA) and Organic White Nectarines (Burkart Farms, CA)
6/18/09:
Vegan Basket of full-flavored produce: Organic Italian Parsley, Organic Green Beans, Organic Fennel, Organic Pattypan Squash, Conventional Sugar Snap Peas, Organic Baby Walla Walla Onion, Organic Green Garlic
Vegetarian Basket also includes: Rockhill Creamery Farmhouse Gouda (Richmond, UT)
Omnivore Basket also includes: Rockhill Creamery Farmhouse Gouda (Richmond, UT) and Canyon Meadows Ranch Custom 75% Lean Ground Beef (Altamont, UT)
Additional Fruit for this week: Larry Hirahara Family Farm Organic Blueberries (Madera, CA) and Homegrown Family Farms Organic Yellow Peaches (Porterville, CA)
6/11/09:
Vegan Basket of full-flavored produce: Organic Gypsy Peppers, Organic Vintage Wine Heirloom Tomatoes, Organic Red Leaf Lettuce, Organic Lacinato Kale, Conventional Bermuda Onion, Conventional Spanish Roja Garlic, Conventional French Fingerling Potatoes
Vegetarian Basket also includes: Drake Family Farms Plain Chevre (West Jordan, UT)
Omnivore Basket also includes: Drake Family Farms Plain Chevre (West Jordan, UT) and Creminelli Piccante Sausage (Springville, UT)
Additional Fruit for this week: Organic Flavorosa Pluots (California)
6/4/09:
Vegan Basket of full-flavored produce: Organic Gold Chard, Organic Escarole, Organic Spinach, Organic Purple Cherokee Tomatoes, Organic Strawberries, Organically Grown Green Garlic
Vegetarian Basket also includes: Beehive Cheese Co. Artisan Full Moon Cheddar-Unpasteurized (Uintah, UT)
Omnivore Basket also includes: Beehive Cheese Co. Artisan Full Moon Cheddar-Unpasteurized (Uintah, UT) and Morgan Valley Ground Lamb (Delta, UT)
Additional Fruit for this week: Organic Black Beaut Plums (Homegrown Organics, Central Valley, CA) and Organic Blueberries (Hirahara Farms, CA)
5/28/09:
Vegan Basket of full-flavored produce: Organic Sweet Baby Broccoli, Organic Green Scallions, Organic Green Chard, Organic Fava Beans, Local and Organically Grown Arugula, Conventional All Blue Potatoes
Vegetarian Basket also includes: Drake Family Farms Fresh Goats Milk Yogurt (West Jordan, UT)
Omnivore Basket also includes: Drake Family Farms Fresh Goats Milk Yogurt (West Jordan, UT) and Creminelli Tradizionale Sausage (Springville, UT)
Additional Fruit for this week: Burkart Farms White Sunlit Snow Peaches (Dinuba, CA)
5/21/09:
Vegan Basket of full-flavored produce: Organically Grown Spinach, Organic Summer Squash, Organic Galia Melon, Organic Torpedo Onion, Organic Romaine, Organic Italian Basil
Vegetarian Basket also includes: 8oz jar of Bench Wildflower and Fruit Blossom Honey from Clifford Family Farms (Provo, UT)
Omnivore Basket also includes: 8oz jar of Bench Wildflower and Fruit Blossom Honey from Clifford Family Farms (Provo, UT), and Canyon Meadow Ranch 85% Lean Ground Red Angus Beef (Altamont, UT)
Additional Fruit for this week: Organic Yellow Peaches from Sand Hill Farms/Dove Ranch Organics (Arvin, CA)
5/14/09:
Vegan Basket of full-flavored produce: Organic Sweet Baby Broccoli, Organic Frisee, Organic Sorrel, Organic Small Globe Artichokes, Organic Zucchini, Organic French Breakfast Radishes, Organic Salad Mix, Conventional Red Spring Onions
Vegetarian Basket also includes: Beehive Cheese Co. Barely Buzzed Cheddar from Uintah, UT
Omnivore Basket also includes: Beehive Cheese Co. Barely Buzzed Cheddar from Uintah, UT and Morgan Valley Lamb Italian Sausage, Delta, UT
Additional Fruit for this week: Organic Navel Oranges from Rainbow Valley Orchard from Fallbrook, CA
5/7/09:
Vegan Basket of full-flavored produce: Organic Green Garlic, Organic Meyer Lemons, Organic Easter Egg Radishes, Organic Rosemary Bunches, Organic Baby Carrots, Organic Lacinato Kale, Conventional La Ratte Potatoes, Organic Valencia Oranges
Vegetarian Basket also includes: 1 dozen Organic Clifford Family Farm Eggs from Provo, UT
Omnivore Basket also includes: 1 dozen Organic Clifford Family Farm Eggs from Provo, UT, and Canyon Meadows Ground Beef Patties from Altamont, UT
Additional Fruit for this week: Organic Gold Nugget Tangerines from Greg Berry, Moorpark, CA
4/30/09:
Vegan Basket of full-flavored produce: Organic Baby Red Beets, Organic Red Butter Lettuce, Organic Celery Root, Organic Artichokes, Organic Baby Carrots, Organic Fennel, Organic Fava Beans, Organic Pixie Mandarins
Vegetarian Basket also includes: Rockhill Creamery Farmstead Desert Red Feta from Richmond, UT
Omnivore Basket also includes: Rockhill Creamery Farmstead Desert Red Feta from Richmond, UT and Morgan Valley Ground Lamb from Delta, UT
Additional Fruit for this week: California Kiwifruit Organic Green Kiwis from Gridley, CA and Organic Minneola Tangelos from Sundance Natural Foods from Oceanside, CA
4/23/09:
Vegan Basket of full-flavored produce: Red Butter Lettuce, Shallots, Italian Parsley, Leeks, Pink Chard, Rapini, Baby White Turnips, Topless Red “Bulls Blood” Beets, Blood Oranges
Vegetarian Basket also includes: Beehive Cheese Company Artisan Aggiano from Uintah, UT
Omnivore Basket also includes: Beehive Cheese Company Artisan Aggiano from Uintah, UT and Canyon Meadows Ranch Ground Beef from Altamont, UT
Additional Fruit for this week: Organic Coke Farm Strawberries from San Bautista, CA
4/16/09:
Vegan Basket of full-flavored produce: White Cauliflower, Dill, Red Sunchokes, Rainbow Chard, Gold Turnips, Cilantro, Purple Kohlrabi, Pee Wee Russian Banana Fingerlings, Valenica Oranges
Vegetarian Basket also includes: Nature’s Indulgence Vanilla Nut Granola, Ogden, UT
Omnivore Basket also includes: Nature’s Indulgence Vanilla Nut Granola, Ogden, UT, and Taylor Made Pork, Fresh Ground Pork, Emery, UT
Additional Fruit for this week: Organic Pixie Mandarins, Powey, CA
4/9/09:
Vegan Basket of full-flavored produce: Meyer Lemons, Red Spring Onion, Sugar Snap Peas, Fennel, Bunched Carrots, Mustard Greens, Fresh Turmeric
Vegetarian Basket also includes: Arlo’s chili powder from New Mexico
Omnivore Basket also includes: Arlo’s chili powder from New Mexico and Morgan Valley Lamb Stew Meat from Delta, UT
Additional Fruit for this week: Organic Cocktail Grapefruit from Cunningham Organic Farm in Fallbrook, CA
4/2/09:
Vegan Basket of full-flavored produce: Baby Red Beets, Green Dandelion, Radicchio Treviso, Italian Parsley, Purple Kohlrabi, Baby Globe Artichokes, Leeks, La Ratte Fingerling Potatoes
Vegetarian Basket also includes: Rockhill Creamery Wasatch Mountain Gruyere from Richmond, UT
Omnivore Basket also includes: Rockhill Creamery Wasatch Mountain Gruyere from Richmond, UT, and 1 dozen eggs from Clifford Family Farm Provo, UT
Additional Fruit for this week: Organic Pixie Tangeries from Tierra Miguel Farm, Pauma Valley, CA
3/26/09:
Vegan Basket of full-flavored produce: Shallots, Sunchokes, Red Russian Kale, Gold Chard, Rutabaga, Abate Fetel Pears, Carrots, Brown Hon Shimejji Mushrooms
Vegetarian Basket also includes: Beehive Cheese Company Artisan Seahive from Uintah, UT
Omnivore Basket also includes: Beehive Cheese Company Artisan Seahive from Uintah, UT, and Canyon Meadows Ranch Stew Meat from Altamont, UT
Additional Fruit for this week: Organic Grand Rosa Plums, Argentina
3/19/09:
Vegan Basket of full-flavored produce: Baby Red Beets, Meyer Lemons, Radicchio Castelfranco, White Spring Onions, Green Kale, Leeks, English Peas, Salad Greens
Vegetarian Basket also includes: Shephard’s Chevre Fresh Goat Cheese from Erda, UT
Omnivore Basket also includes: Shephard’s Chevre Fresh Goat Cheese from Erda, UT, and Morgan Valley Ground Lamb from Delta, UT
Additional Fruit for this week: Organic California Clementines from Sunrise Farms, Vista, CA
3/12/09:
Vegan Basket of full-flavored produce: Baby Leeks, Italian Parsley, Frisee, Rapini, Celery Root, Sorrel, Rainbow Chard, Fennel, “Da Kine Ruhi” Ginger
Vegetarian Basket also includes: Beehive Cheese Company Artisan Smoked Promontory with Habanero from Uintah, UT
Omnivore Basket also includes: Beehive Cheese Company Artisan Smoked Promontory with Habanero from Uintah, UT, and Canyon Meadows Ranch Ground Beef from Altamont, UT
Additional Fruit for this week: Organic Kumquats from Sundance Natural foods in Oceanside, CA, and Organic Minneola Tangelos from Eco-Farms in Temecula, CA
3/5/09:
Vegan Basket of full-flavored produce: Meyer Lemons, Green Cabbage, Red Russian Kale, Spring White Cipollini, Spinach Bunches, Oregon-grown Hazelnuts
Vegetarian Basket also includes: 16 oz Liberty Heights Fresh Squeezed Organic Unpasteurized Orange Juice
Omnivore Basket also includes: 16 oz Liberty Heights Fresh Squeezed Organic Unpasteurized Orange Juice and Morgan Valley Lamb Jalapeno Cheddar Bratwurst from Delta, UT
Additional Fruit for this week: Rucker Homestead Organic Blood Oranges from Mecca, CA, and Cunningham Organic Farm Gold Nugget Mandarins from Fallbrook, CA
2/26/09:
Vegan Basket of full-flavored produce: Sweet Baby Broccoli, Red Spring Onions, Yellow Cipollini Onions, Italian Parsley, Lacinato Kale, Baby Globe Artichokes, Baby Purple Turnips, French Fingerling Potato
Vegetarian Basket also includes: Beehive Full Moon Unpasteurized Cheddar from Uintah, UT
Omnivore Basket also includes: Beehive Full Moon Unpasteurized Cheddar from Uintah, UT, and Canyon Meadows Ground Beef from Altamont, UT
Additional Fruit for this week: Honey tangerines from Rucker Homestead Coachella, CA
2/19/09:
Vegan Basket of full-flavored produce: Radicchio Treviso, White Spring Onions, Cilantro, Baby Fennel, French Breakfast/Pink Radish, Rapini, Baby Purple Turnips, White Hakurei Turnips
Vegetarian Basket also includes: Drake Family Farm Apricot-Honey Chevre
Omnivore Basket also includes: Drake Family Farm Apricot-Honey Chevre and 1 dozen Clifford Farm Fresh Eggs
2/12/09:
Vegan Basket of full-flavored produce: Red Baby Beets, Romanesco, Lacinato Kale, Rosemary, Indigo Carrots, Pee Wee Potatoes, Parsnips
Vegetarian Basket also includes: Payson Fruit Growers Dried Tart Cherries, Payson, UT
Omnivore Basket also includes: Payson Fruit Growers Dried Tart Cherries, Payson, UT and Canyon Meadows Lamb Stew Meat, Altamont, UT
2/5/09:
Vegan Basket of full-flavored produce: White Carrots, Shallots, Green Chard, Leek, Sweet Baby Broccoli, Collards, Dill
Vegetarian Basket also includes: Rockhill Creamery Dark Canyon Edam
Omnivore Basket also includes: Rockhill Creamery Dark Canyon Edam and Canyon Meadows Ranch Ground Beef (Altamont, UT)
1/29/09:
Vegan Basket of full-flavored produce: La Ratte Potatoes, White Carrots, Celery Root (Celeriac), Lacinato Kale, Globe Artichokes, Mesclun Salad
Vegetarian Basket also includes: Nature’s Indulgence Vanilla Nut Granola, (Ogden, UT)
Omnivore Basket also includes: Nature’s Indulgence Vanilla Nut Granola, (Ogden, UT), Canyon Meadows Ranch Ground Beef (Altamont, UT)
1/22/09:
Vegan Basket of full-flavored produce: King Edward Potatoes, Meyer Lemon, Green Kale, Brussel Sprouts, Leeks, Carrots, Rapini, Atwood Navels
Vegetarian Basket also includes: 1 dozen Clifford Family Farm Fresh Eggs (Provo, Utah)
Omnivore Basket also includes: 1 dozen Clifford Family Farm Fresh Eggs (Provo, Utah) and Canyon Meadows Ranch Grass Fed Red Angus Stew Beef (Altamont, Utah)
1/15/09:
Vegan Basket of full-flavored produce: White Hakurei Turnip, Indigo/Purple Haze Carrots, Chioggia Beets, Dandelion Greens, Radicchio Castelfranco, Red Chard
Vegetarian Basket also includes: 8oz jar of Bench Wildflower and Fruit Blossom Honey from Clifford Family Farms (Provo, UT)
Omnivore Basket also includes: 8oz jar of Bench Wildflower and Fruit Blossom Honey from Clifford Family Farms (Provo, UT) and Morgan Valley Lamb Sausage
1/8/09:
Vegan Basket of full-flavored produce: Meyer Lemons, Rosemary, Shallots, Green Kale, Romanesco, Sweet Dumpling Squash, Local Apples
Vegetarian Basket also includes: Drake Family Farms Fresh Goat’s Milk Yogurt (West Jordan, Utah)
Omnivore Basket also includes: Drake Family Farms Fresh Goat’s Milk Yogurt (West Jordan, Utah) and Canyon Meadows Ranch Grass Fed Red Angus Stew Beef (Altamont, Utah)
1/2/09:
Vegan Basket of full-flavored produce: Fennel, Red Sunchokes, Rapini (aka Broccoli Rabe), Leek, Daikon, Red Kuri Squash, Baby Red Potatoes
Vegetarian Basket also includes: Beehive Cheese Co. “Big John’s Cajun Chedddar”
Omnivore Basket also includes: Beehive Cheese Co. “Big John’s Cajun Chedddar” and Morgan Valley Lamb Stew Meat
12/26/08:
Vegan Basket of full-flavored produce: Brussel Sprout Stalks, Burdock, Dandelion Greens, Baby Leeks, Parsley, Collards
Vegetarian Basket also includes: Rock Hill Creamery Dark Canyon Edam or Wasatch Mountain Gruyere
Omnivore Basket also includes: Rock Hill Creamery Dark Canyon Edam or Wasatch Mountain Gruyere and Canyon Meadow Ranch 85% Lean Ground Red Angus Beef
12/18/08:
Vegan Basket of full-flavored produce: Green Cabbage, Purple Potato, Sweet Potato, Celery Root, Broccoli di Cicco, Sugar Pie Pumpkin, Lacinato Kale, Baby Gold Beets, Rutabaga, Escarole, Yellow Cipollini Onion, Satsuma Mandarin
Vegetarian Basket also includes: Red Rock Feta
Omnivore Basket also includes: Red Rock Feta and Canyon Meadow Ranch Ground Beef Patties
12/11/08:
Vegan Basket of full-flavored produce: Parsnips, Braising Mix, Radicchio, Italian Flat Parsley, Sunchokes/Jerusalem Artichokes, Delicata Squash, Spinach Bunches, Ozette Potatoes, Artichokes, Butternut Squash, Easter Egg Radishes, Hachiya Persimmons
Vegetarian Basket also includes: Boo Boo Baby Swiss
Omnivore Basket also includes: Boo Boo Baby Swiss and Morgan Valley Ground Lamb
12/4/08:
Vegan Basket of full-flavored produce: Oyster mushrooms, Shiitake mushrooms, Sweet baby broccoli, Kabocha squash, Frisee, Fennel, Brussel sprouts, Arugula, Local apples, Shallots, Leeks, Rosemary, Potatoes
Vegetarian Basket also includes: 1 dozen Clifford Eggs
Omnivore Basket also includes: 1 dozen Clifford Eggs and Canyon Meadow Ranch Ground Beef
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We read and respond to everything our customers write us. Your feedback is important - so let’s talk!
“We loved the kiwis last week!!! (and the celery root & baby broccoli, too.) All the cheeses have been delicious, and we enjoy the farm-fresh eggs. Other favorites from past weeks have been the organic butternut squash, the baby bok choy, all the citrus, the rapini, all the varieties of tasty potatos, and the INCREDIBLE Meyer lemons. Thanks for all the culinary treats!” -R.L., Salt Lake City
“I’m LOVING it so much I did not renew my CSA share this summer - please keep it coming!!” -T.L., Park City
“Thank you for this wonderful treat each week. I love to cook again!” -K.F., Salt Lake City
“LOVED seeing the storage tips, thanks so much! Just thought I’d pass along that we made the sunchoke home fries recipe last week, and liked it so much, we served it to guests last night and they loved it too. BIG HIT.” B.W., Park City
“I just want to tell you guys how much I love this winter CSA. I’m very new to the cooking with quality ingredients scene, and was actually very intimidated by the bulletins I read before signing on. But it’s been a truly awesome experience, I’ve been able to connect to food in a way I never did before and it’s been so fun to share it with friends and family, too. The recipes and descriptions about each of the items are really wonderful, the whole program is so well-intentioned and executed. I don’t know if a novice foodie like me is who you were aiming for, but you really hit the mark, thank you!” - L.G., Salt Lake City
“I can not tell you how much I am enjoying your CSA. The produce is fabulous! Thank you!” - M.B., Park City
“...we love the share and REALLY appreciate your good custormer service! On Thursdays when we pick up our share, your staff is ready, efficient, and friendly.” - K.K., Salt Lake City
“. . . very excited to be back in town and receiving veggies again! Even one week off was a bummer - we had to check online to see what goodies we were missing last week (purple carrots!). I wanted to take a moment to say what a lovely, exciting idea this CSA of yours is! When we found out about the LHF CSA in late Dec and read about it on your website, it just made so much sense, and seemed like a wonderful opportunity to put our money where our mouths (tummies?) are. We love supporting organic/sustainable farms, love getting fresh veggies in the winter, and love the variety! Even in the last few weeks we’ve been thrilled to be gently pushed out of our typical veggie zone into some new territory. We VERY much enjoy your letters, descriptions of each vegetable (great to know what variety, and what farm - I don’t know as I’d be able to ID a certain type of sunchoke vs another type, so great to have this info), and the recipies - we’ve already tried quite a few of your suggestions, and found them to be extremely tasty. Our library of Moosewood cookbooks is helping a lot, too! In any case, just wanted to report in that we’re very happy veggie eaters, and happier still thanks to your efforts and the LHF CSA!! - A.C., Salt Lake City
Organic Yellow Straightneck Squash – Coke Farm San Juan Bautista, CA
Just like with other summer squash varieties, these yellow straightnecks have a mild flavor and tender texture, allowing them to take on whatever spice or herb combination you throw at it. One of my favorite things to do with any kind of summer squash, is to make “spaghetti” with it, using the julienne cutting attachment on my mandoline. From there, all it needs is a quick blanch in boiling salted water, then a quick simmer with your favorite tomato based pasta sauce. It’s quick and healthy – just be sure not to julienne the seeds. Slide it through until you begin to hit the seeds and turn it onto its other side, continuing rotating until you’ve cut up all the “meat” of the squash. Best stored in your refrigerator crisper and used within 3-4 days.
Organic Rosemary – Coke Farm San Juan Bautista, CA
Fragrant and robust, rosemary is a very hearty herb with an even heartier flavor. Its flavor is pretty versatile and is not meant for only savory dishes. As a matter of fact, hints of rosemary in quick breads, muffins, and desserts are quite the treat. Once apple season hits, apples and rosemary joined together in a quick bread or sauce makes for a warm, autumn flavor pairing. When paired with fresh lemon juice in a granita, rosemary adds attitude to an otherwise typical granita flavor. Best stored in your refrigerator and used within two weeks. Make sure it is not surrounded by a damp paper towel – this encourages mold growth. If your rosemary dries out a little bit, it’s okay! It’s still perfectly usable as long as its “needles” don’t turn brown.
Organic Radicchio Treviso – Coke Farm San Juan Bautista, CA
This is my favorite variety of radicchio. Brightly and boldly colored, slightly bitter and a very attractive shape. I love this best when it’s grilled and tossed with a bright vinaigrette. It’s a wonderful addition to a not very traditional osso bucco but delicious nonetheless! It’s also great added to fresh green salads and even pasta salad. Don’t be put off by its unique bitterness! Pair with bold flavors like balsamic or sherry vinegars, garlic, anchovy, and herbs. Yum! Best stored in your refrigerator crisper and used within 3-5 days.
Organic German Butterball Potatoes – Coke Farm San Juan Bautista, CA
Also known as a “butterless” potato because it is naturally buttery – so you just might not need that extra pat or two...oh who am I kidding? Bring on the butter! Let’s not forget that fat is flavor! Even if butter isn’t your cup of tea, I recently had the pleasure of enjoying olive oil mashed potatoes. WOW. Where butter is rich and...buttery (for lack of a better word), olive oil depending on which one you choose, can also mimick the buttery richness butter is famous for. But should you choose a grassy, floral olive oil, you will be blown away by its depth of flavor! It’s too amazing for words, just try it for yourself. And just like butter, add as much or as little as your palate desires! Best stored in your refrigerator and can hold for weeks although I highly doubt they’ll last that long in your fridge!
The Vegetarian Basket also includes: Clifford Family Farm Wildflower Bench Honey (Provo, UT)
The Omnivore Basket also includes: Clifford Family Farm Wildflower Bench Honey (Provo, UT) and Canyon Meadows Ranch Ground Beef (Altamont, UT)
The Omnivore PLUS Basket also includes: Clifford Family Farm Wildflower Bench Honey (Provo, UT) and Canyon Meadows Ranch Ribeye Steak (Altamont, UT)
Customers who opted for additional fruit will be receiving: Organic Susie Bee Black Mission Figs (Madera, CA)
~Organic certification is provided by California Certified Organic Farmers (CCOF). CCOF has been helping to create and maintain extremely high standards in organic farming since 1973.~
Rosemary honey
makes ½ cup
½ cup mild honey
2 sprigs fresh rosemary
pinch kosher salt
1. In heavy small saucepan over low heat, stir together honey, rosemary, and salt. Continue heating, stirring occasionally, until fragrant, about 10 minutes. Strain through fine-mesh sieve into small bowl, discarding rosemary. Cool slightly, about 3 minutes and store in an airtight container at room temperature.
*This flavored honey is wonderful on whole wheat pancakes with butter, drizzled over vanilla ice cream, and even drizzled over blue cheese on crackers – simply amazing!
Rosemary butter
makes ½ cup
½ cup softened unsalted butter
1 tablespoon chopped fresh rosemary leaves
2 teaspoons minced fresh sage leaves
12 crushed juniper berries
kosher salt and freshly ground black pepper
1. Combine 1/2 cup softened butter, 1 tbsp. chopped fresh rosemary leaves, 2 tsp. minced fresh sage leaves, 12 crushed juniper berries, and freshly ground black pepper to taste in a small bowl.
Roasted balsamic radicchio
serves 4 as a side dish
2 heads radicchio Treviso, halved through core end and each half cut into 3 wedges with some core still attached
3 tablespoons extra virgin olive oil
1 tablespoon chopped fresh thyme
balsamic vinegar for drizzling
1. Preheat oven to 450°F. Rinse radicchio wedges in cold water; gently shake off excess water (do not dry completely). Place radicchio in large bowl. Drizzle with olive oil and sprinkle with thyme, salt, and pepper; toss to coat.
2. Arrange radicchio wedges, 1 cut side up, on rimmed baking sheet. Roast until wilted, about 12 minutes. Turn over and roast until tender, about 8 minutes longer. Arrange radicchio on platter, drizzle with balsamic vinegar, and serve.
Squash “latkes”
serves 2-4
In a desperate attempt to use up zucchini from our garden, we turned to traditional latkes for inspiration. We enjoyed our “latkes” topped with sofrito and a fried egg – it made for an amazing Sunday brunch at home!
4 medium sized squash, rinsed and grated (no need to peel)
2 cloves garlic, grated
3 tablespoons all purpose flour
1 egg
freshly ground black pepper
1. Grate squash and garlic directly into a large bowl. Lightly salt, about 2 teaspoons, to draw out the moisture. Mix well and allow to sit for at least 20 minutes. Squeeze out most of the moisture from the squash, one handful at a time and place in another bowl.
2. Sprinkle the flour over the squash and toss to coat. Lightly beat the egg and add to the squash mixture. Season with freshly ground black pepper.
3. Preheat olive oil in a cast iron pan over medium high heat. Shape squash mixture into patties and cook a few at a time, making sure not to overcrowd the pan. Cook until golden brown on both sides and drain on a paper towel. Top with soffrito and a fried egg!
Sofrito
makes about 2-3 cups
Spanish by origin, sofrito is a simple tomato “sauce” that serves as a base for many dishes as well as empanada filling. Growing up in a Filipino household, most of my parent’s dishes started off this way – minus the pepper and paprika.
1lb roma tomatoes
1 bell or Anaheim pepper
1 yellow Spanish onion
2 cloves garlic, roughly chopped
extra virgin olive oil
1 teaspoon sweet paprika
kosher salt and freshly ground black pepper to taste
1. Roughly chop the tomatoes, onion and garlic. Chop the pepper into quarter inch pieces.
2. Heat a large frying pan with a heavy bottom over medium heat. Pour in enough olive oil to coat the bottom of the pan. Put the onions into the pan and sauté them until they are transparent, reducing the heat if necessary so as not to burn them. Add the green pepper and continue to cook for 5 minutes, adding more olive oil if necessary. Be sure to stir often, so vegetables do not burn.
3. Add the minced garlic and sauté for 1 minute more.
4. Add the tomatoes and paprika into the pan and mix well. Continue to cook for about 10-15 minutes until it becomes thick and jammy. Season to taste and enjoy right away!
Grilled peach salad with bresaola and creamy dressing
serves 4
4 ripe peaches, halved with the pits removed
a few fresh rosemary leaves, finely chopped
extra virgin olive oil
sea salt and freshly ground black pepper
1 tablespoon red wine vinegar
¼ cup extra virgin olive oil
1 teaspoon plain yogurt or crème fraiche
16 slices bresaola or prosciutto
1 teaspoon tarragon, roughly chopped
2 cups wild arugula
½ cup fresh chevre, crumbled
1. Preheat a barbecue or griddle pan until hot. Toss the peaches lightly in a bowl with the chopped rosemary, a splash of olive oil and a little salt and pepper. Grill the peaches for a few minutes on each side until nicely charred but not burnt.
2. Whisk together the vinegar, yogurt or crème fraiche and a pinch of salt and pepper. Slowly whisk in the olive oil. Check seasoning.
3. Drape the slices of bresaola on the bottom of a platter or individual plates. Place the peaches over the bresaola. Toss the tarragon and arugula with the dressing and pile on top of the peaches. Drizzle with a little more extra virgin olive oil if desired and serve with goat cheese crumbled over the top. Enjoy!
Shopping list...
Rosemary honey
-1 8oz jar Clifford Family Farm Wildflower Bench Honey (included in all Vege and Omni bags)
-1 bunch fresh rosemary (1 included in HALF shares and 2 included in FULL shares)
Rosemary butter
-1 package Plugra Unsalted Butter
-1 bunch fresh rosemary (1 included in HALF shares and 2 included in FULL shares)
-1 bunch fresh sage
-1 package Spicely Organic Juniper Berries
Roasted balsamic radicchio
-2 heads radicchio Treviso (1 included in HALF shares and 2 included in FULL shares)
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2009 Harvest
-1 bunch fresh thyme
-1 bottle Compagnia del Monta Balsamic Vinegar of Modena #2
Summer squash “latkes”
-4 medium sized squash (2lb included in HALF shares and 4lb included in FULL shares)
-1 bulb Sandhill Farms garlic
-1 package All-Purpose Flour (we no longer carry this item)
-1 package Clifford Family Farm Fresh Eggs
Sofrito
-1lb roma tomatoes
-1 Green Bell or Anaheim pepper
-1 yellow Spanish onion
-1 bulb Sandhill Farms garlic
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2009 Harvest
-1 package El Rey de la Vera Sweet Paprika
Grilled peach salad with bresaola and creamy dressing
-4 ripe peaches (2lb in HALF shares and 4lb in FULL shares)
-1 bunch fresh rosemary (1 included in HALF shares and 2 included in FULL shares)
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2009 Harvest
-1 bottle Aceto Vivo Red Wine Vinegar
-1 package Fage Plain Yogurt or Bellwether Farm Crème Fraiche
-16 slices bresaola
-1 bunch fresh tarragon
-1 package wild arugula
-1 small 3.5 lob Shepherd’s Chevre Plain
Organic Green Kale – Coke Farm San Juan Bautista, CA
I don’t know about you guys but I LOVE this stuff! Especially when it’s in “chip” form. Now that school is back in session, give your kids (the 1-99 year old variety) something tasty and healthy to snack on by making kale chips. A low oven, some olive oil and fleur de sel is all you need but if you’re feeling fancy, finely grate some parmigiano reggiano over the top of the kale just before you put it in the oven to crisp up. Best stored in your refrigerator crisper and used within 3-4 days.
Local Tomato – Carlos Chavez Orem, UT
One bite was all it took for us. This year, Carlos’ tomato crop has been exceptionally delicious, sweet, meaty and juicy. Perfect for fresh eating, you won’t want to do too much to this tomato except maybe a little olive oil, a splash of vinegar and a light sprinkling of fleur de sel. Best stored on your kitchen counter until you’re ready to use it. You may have noticed that when it comes to finishing salt, my salt of choice is fleur de sel. You might be saying to yourself, “But salt is salt, right?” You couldn’t be further from the truth. Not all salt is created equal. During cooking, kosher salt is my standby and for finishing dishes like caprese salad, sunny side up eggs, roasts, and the like, fleur de sel is my salt of choice. Of course finishing salt doesn’t begin and end at fleur de sel alone. Maldon’s, sel gris and a myriad of other sea salts would be just as good. It’s their delicate flavor and subtle nuances that help “make” a dish. Try it out for yourself by comparing and contrasting a few different salts at home and I’m sure you’ll be able to tell the difference.
Local Sweet Corn – Miya Farm Syracuse, UT
Crunchy and sweet, Yukio’s corn is so good you might not even need to heat up that pot of water, or ready the coals for the grill. So good in fact, you might just want to eat it fresh off the cob as many of us here at the store have done. Whichever way you like to enjoy your corn, you’ll have the peace of mind in knowing that every ear will be fantastic in flavor, good to the last kernel. Best stored in your refrigerator and enjoyed quickly because if left out, their sugars quickly convert into starch and it will no longer be “sweet” corn.
Organic LeGrand Nectarines – Masumoto Family Farm Del Rey, CA
If you have not had a taste of the LeGrand’s, you are in for a treat! Mas has outdone himself with his nectarine crop this year. I’m also a fan of his peaches, but I’m an even bigger fan of his nectarines. I love to eat mine still crisp and lightly chilled. The flavor is so crisp, bright, and effervescent, it’s downright incredible. I sampled it over the weekend and many people told me that it’s the best nectarine they’ve ever tasted. Take a bite and see for yourself. This is really what a nectarine should taste like! Best stored in your refrigerator and enjoyed quickly – although they probably won’t last too long once you get a taste.
The Vegetarian Basket also includes: Drake Family Farm Apricot Honey Chevre (West Jordan, UT)
The Omnivore Basket also includes: Drake Family Farm Apricot Honey Chevre (West Jordan, UT) and Creminelli Cacciatore (Springville, UT)
The Omnivore PLUS Basket also includes: Drake Family Farm Apricot Honey Chevre (West Jordan, UT) and Canyon Meadows Ranch NY Strip Steak (Altamont, UT)
Customers who opted for additional fruit will be receiving: Dunham Green River Watermelon (Green River, UT)
~Organic certification is provided by California Certified Organic Farmers (CCOF). CCOF has been helping to create and maintain extremely high standards in organic farming since 1973.~
Grilled radicchio with fontina
serves 4 as a side dish
1 medium head radicchio
2 tablespoons balsamic vinegar
salt and freshly ground black pepper to taste
2 teaspoons fresh oregano, chopped
¼ cup extra virgin olive oil
¾ cup finely grated fontina
1. Keeping base intact, quarter radicchio so head opens out into four wedges. Combine vinegar, salt, pepper, and 1 1/2 teaspoons oregano. Whisk in oil. Brush half the vinaigrette over and into cut radicchio.
2. Place a grill pan over medium heat. Place radicchio, cut-side down, on the pan. Cover radicchio with a metal bowl. Cook 2 to 4 minutes, until leaves start to soften. Turn radicchio over. Tuck some of the grated cheese into leaves, separating layers a little; sprinkle some more cheese over surface, leaving a little for garnish. Cover, and cook on low heat until outer leaves are soft and cheese has melted, 3 to 5 minutes. Transfer to serving platter, drizzle with remaining half of the vinaigrette, 1/2 tablespoon oregano, and cheese. Serve with lemon wedges.
Roasted kale chips with sea salt and vinegar
makes 2-3 servings
1 bunch of kale
1 tablespoon extra-virgin olive oil
1 tablespoon sherry vinegar
sea salt to taste
1. Preheat oven to 295 degrees. While the oven preheats, cut away inner ribs from each kale leaf and discard, then tear the kale leaves into same-size pieces, about the size of a small potato chip. Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they’re very dry.
2. Place kale chips in a large bowl and add the olive oil and vinegar. Toss until evenly coated. Turn out onto a baking sheet in a single layer and roast until crisp, about 35 minutes, checking ever 10 or so and turning pieces over if needed.
3. Once crisp, remove from the oven and sprinkle with sea salt to taste. Enjoy right away!
Moroccan spicy tomato salad
serves 4-6
3 medium ripe tomatoes, diced small
salt
½ cup coarsely chopped Italian flat leaf parsley
1 jalapeno or Serrano chile, minced
1 teaspoon toasted ground cumin
1 tablespoon white wine vinegar
1 tablespoon extra virgin olive oil
freshly ground black pepper
1. Place diced tomatoes in a strainer. Sprinkle lightly with salt, toss gently, and allow to drain for 30 minutes.
2. Combine parsley, green chile, cumin, white vinegar, and olive oil in a medium bowl. Season with salt and freshly ground black pepper. Add tomatoes, mix thoroughly, and serve at room temperature.
*Great eaten with pita chips or as a garnish to grilled meats!
“East Hampton” corn pudding
serves 8
5 ears corn
2 teaspoons sugar
3 eggs
2 cups half and half
2 tablespoons melted butter
1 pinch nutmeg
salt and freshly ground white pepper to taste
1. Preheat oven to 350°. Remove and reserve corn kernels, discarding cobs. Put half the corn in a blender or food processor; set aside remaining corn.
2. Add sugar, eggs, half-and-half, butter, nutmeg, and salt and pepper to blender. Process for 1–2 minutes, then pour into a greased 5” × 9” loaf pan. Gently mix in the remaining corn, and bake until golden and a toothpick inserted in the middle of the pudding comes out clean, about 1 hour.
Nectarine cobbler
serves 4-6
½ cup unsalted butter
1 cup granulated sugar
1 cup all purpose flour
1 tablespoon baking powder
½ teaspoon cinnamon
pinch of cloves
pinch of freshly grated nutmeg
¾ cup whole milk
3 cups sliced nectarines, skins left on is okay
1/3 cup firmly packed brown sugar
1. Preheat the oven to 350 degrees. Melt the butter in a medium saute pan set over medium high heat until it bubbles and turns a nut brown color. Watch the butter closely, as it can go from browned to burnt in just a few seconds.
2. Pour the butter into an 8-inch or 9-inch square baking dish.
3. In a medium bowl, stir together the granulated sugar, flour, baking powder, and spices. Add milk and stir.
4. Pour the mixture on top of the melted butter. Without mixing, arrange the fruit evenly over the top of the batter. Sprinkle with brown sugar. Bake the cobbler for 40 to 45 minutes, until the top turns golden brown. Serve warm with slightly sweetened whipped cream or vanilla ice cream. Yum!
Shopping list...
Grilled radicchio with fontina
-1 medium head radicchio (1 included in HALF shares and 2 included in FULL shares)
-1 bottle Compagnia del Monta Balsamic Vinegar of Modena #2
-1 box Diamond Kosher Salt
-1 package Spicely Organic Whole Black Peppercorns
-1 bunch fresh Oregano
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2009 Harvest
-1 medium wedge Fontina Val D’aosta
Roasted kale chips with sea salt and vinegar
-1 bunch of kale (1 bunch included in HALF shares and 2 bunches included in FULL shares)
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2009 Harvest
-1 bottle Sanchez Romate Sherry Vinegar
-1 container M. Gilles Hervy Fleur de Sel
Moroccan spicy tomato salad
-3 medium ripe tomatoes (2lb included in HALF shares and 4lb included in FULL shares)
-1 box Diamond Kosher Salt
-1 bunch fresh Italian Flat Leaf Parsley
-1 jalapeno or Serrano chile
-1 package Spicely Organics Whole Cumin
-1 bottle Tibvrtini Aceto di Vino Bianco
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2009 Harvest
-1 package Spicely Organics Whole Black Peppercorns
“East Hampton” corn pudding
-5 ears corn (6 included in HALF shares and 12 included in FULL shares)
-1 package Woodstock Farms Granulated Sugar
-1 package Clifford Family Farm Eggs
-1 container Winder Dairy Half and Half
-1 package Plugra Unsalted Butter
-1 package Spicely Organic Whole Nutmeg
-1 package Diamond Kosher Salt
-1 package Spicely Organic Whole White Peppercorns
Nectarine cobbler
-1 package Plugra Unsalted Butter
-1 package Woodstock Farms Granulated Sugar
-1 package King Arthur All Purpose Flour (we regret that we no longer carry this item)
-1 package Baking Powder (we do not carry this item)
-1 package Red Ape Cinnamon Sticks
-1 package Spicely Organic Cloves
-1 package Spicely Organic Whole Nutmeg
-1 container Winder Dairy Whole Milk
-about 2 large nectarines (1lb included in HALF shares and 2lb included in FULL shares)
-1 package India Tree Light Muscovado Sugar
Organic Purple Kohlrabi – Coke Farm San Juan Bautista, CA
Most people go straight for the root bulb, but I go straight to the greens. I’ve even gone as far as planting a row of kohlrabi solely for their delicious greens (which are almost ready!). Don’t get me wrong – the bulb itself is crisp, crunchy, sweet, and delicious and reminds me of a cross between celeriac and an apple. The bulb is wonderful when added to a classic celeriac remoulade or is also a great addition to your favorite coleslaw recipe whether it be mayo or vinaigrette based. Julienne and add to salads for a unique, sweet crunch. Its flavor is nice and subtle and will taste delicious with just about any application. The greens on the other hand can be prepared in so many ways. I absolutely love it stewed with coconut milk, curry, and chicken, or even a simple sauté/braise with garlic, onion or shallot and a little chicken stock. It is hands down the best leafy green I have ever had. Once you get them home, separate the leaf stalks from the bulb, wrap the leaves in a damp paper towel and place inside a paper bag and place both the leaves and bulb in your refrigerator crisper. Best enjoyed within 3-5 days. The same rule for carrots also applies to kohlrabi – it’s best to separate the leaves from the bulb as the leaves will continue to draw moisture from the root and will leave you with a less than desirable bulb.
Organic Zucchini – Coke Farm San Juan Bautista, CA
The squash that nearly does it all! Incredibly delicious both in savory and sweet applications, zucchini’s mild flavor allow it to span the border between the two flavors. I made zucchini bread for the first time with zucchini overflow from my garden and it was amazing. I accidentally left it out of the fridge overnight, went to work and found it in the early evening, still as moist and delicious as when I pulled it out of the fridge the night before. I love how it makes and keeps breads and cakes incredibly moist and if you’ve never tried baking sweets with zucchini, don’t be hesitant – you can’t even taste it. If sweets aren’t your thing from the start, zucchini makes a delicious and quick gratin without needing a lot of cream like traditional gratins are usually loaded with. Best stored anywhere in your refrigerator and used within 5 days.
Organic Yellow Gypsy Peppers – Riverdog Farm Guinda, CA
Before you start thinking about whether or not you can handle the heat of this pepper, think again! Gypsy peppers are similar to bell peppers in the sense that they are thick-walled and sweet in flavor. They are a great addition to a crudite platter, julienned and added to fresh salads, amazing when stuffed with cheese and broiled, and their flavor is enhanced when cooked with meats such as beef or chicken. Use as you would a bell pepper and savor the sweetness this pepper is full of! Best stored in your refrigerator crisper and used within 4-6 days.
Organic San Marzano Roma Tomato – Capay Organic Capay, CA
If you’ve never had the chance to enjoy a San Marzano roma tomato, you are in for a treat! Compared to regular roma tomatoes, San Marzanos are thinner and pointier in shape, they are also meatier with fewer seeds and with a flavor that’s much stronger, sweeter and less acidic. Many cooks and chefs agree this is the best sauce tomato you can use. While it may be the best choice for sauces, you can surely enjoy their delicious flavor in fresh preparations such as bruschetta, caprese salad or Greek salad. Best kept on your kitchen counter at room temperature and never in the refrigerator. Use as quickly as possible!
Local Armenian and Siberian Garlic – Sandhill Farms Eden, UT
If you were lucky enough to partake in the amazing phenomenon last year also known as Farmer Pete Rasmussen’s garlic varieties, the wait is over! Luckily for us they delivered over the weekend! Both varieties have different nuances but I’ll let Farmer Pete tell you in his own words:
Armenian: “Rare garlic variety from Armenian village of Hadrut Karabach near Azerbaijan border. Small to medium sized bulbs are loaded with flavor. Clove covers are often pink with light streaks. Excellent raw flavor that gently builds, lingers in the throat and finishes clean. Baked, Armenian becomes earthy and mild.”
Siberian: “Marbled Purple stripe strain prized for its high levels of allicin, garlic’s most potent medicinal compound responsible for the herb’s long list of health promoting benefits. Siberian has strikingly beautiful purple hued bulbs and is intense and long lasting when enjoyed raw. 5-7 plump cloves per bulb.”
Best stored in a cool dark cupboard and because this garlic is as fresh as can be, it will last for 4-6 months as long as it is kept in this state of storage.
The Vegetarian Basket also includes: Rockhill Creamery Zwitser Gouda (Richmond, UT)
The Omnivore Basket also includes: Rockhill Creamery Zwitser Gouda (Richmond, UT) and Canyon Meadows Ranch Ground Beef (Altamont, UT)
The Omnivore PLUS Basket also includes: Rockhill Creamery Zwitser Gouda (Richmond, UT) and Morgan Valley Lamb Shoulder Chops (Delta, UT)
Customers who opted for additional fruit will be receiving: Organic Coke Farm Gravenstein Apples (San Juan Bautista, CA) and Local Bear Lake Raspberries (Lake Town, UT)
~Organic certification is provided by California Certified Organic Farmers (CCOF). CCOF has been helping to create and maintain extremely high standards in organic farming since 1973.~
Sauteed kale with kohlrabi
serves 4
¾ lb kohlrabi, bulbs peeled and julienned
¼ teaspoon grated lime zest
1 tablespoon fresh lime juice
1/8 cup extra virgin olive oil, divided
1 bunch kale, finely chopped, stems separated from the leaves
3 garlic cloves, finely chopped
4 tablespoons almonds, chopped
1. Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.
2. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale stems first by the handful, turning and stirring with tongs and adding the kale leaves next as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss kale with kohlrabi and almonds.
Gypsy peppers stuffed with feta cheese
serves 2-3
6 yellow gypsy peppers
9oz feta, crumbled
2 tablespoons extra virgin olive oil
2 tablespoons Greek yogurt
1 tablespoon freshly minced parsley
½ teaspoon lemon zest
¼ teaspoon dried oregano
2 egg yolks
kosher salt and freshly ground black pepper to taste
¼ cup parmigiano reggiano, grated
1. Arrange a rack 6” from the broiler element and set oven to broil. Put peppers on a baking sheet and broil, turning once, until just soft, about 5 minutes. Transfer to a rack; let cool.
2. In a large bowl, use a hand mixer to whip feta, oil, yogurt, parsley, zest, oregano, and egg yolks; season with salt and pepper. Make a lengthwise cut from the stem to the tip of each pepper; scoop out seeds and ribs. Stuff each pepper with some of the feta filling; transfer to a foil-lined baking sheet; chill for 30 minutes. Sprinkle peppers with grated cheese; broil peppers until cheese is golden brown and bubbly, about 6 minutes. Transfer peppers to a platter and serve hot.
Zucchini gratin
serves 4 as a side dish
Inspired by too much zucchini from our garden, and not wanting to douse it in heavy cream in this summer heat. From our kitchen to yours, enjoy!
1lb zucchini sliced ¼ inch thick horizontally on a mandoline
half & half
2 garlic cloves, sliced thinly
1 cup fresh bread crumbs
2 heaping tablespoons freshly grated parmigiano reggiano
kosher salt and freshly ground white pepper to taste
1. Preheat your oven to 375 degrees or your grill to medium heat.
2. Place sliced zucchini circles in a large bowl and salt lightly. Allow to sit for five minutes. One handful at a time, squeeze out as much moisture as you can from the zucchini but not too hard so that the zucchini begins to tear. Set aside.
3. Mix the fresh bread crumbs well with the parmigiano reggiano. Spread about half the mixture on the bottom of a room temperature 6 inch cast iron skillet. Place about a third of the zucchini mixture on top of the parmigiano bread crumbs. You can either shingle them neatly, or just press them down flat. Top with a few pieces of the thinly sliced garlic. Drizzle about 2 tablespoons of half and half on top of the zucchini and season lightly.
4. Continue layering the other two-thirds of zucchini, half & half and salt and pepper. Once you have seasoned the top and last layer, sprinkle evenly with the remaining parmigiano breadcrumbs. Bake in the oven or grill over indirect coals with the lid on until the zucchini is tender and the top layer is brown and crunchy. Allow to sit for at least 15 minutes to set and enjoy!
Tomato bruschetta
serves 4
½ loaf ciabatta, cut in half across the center, then the halves cut into quarters for a total of 4 pieces
¾ lb ripe san marzano tomatoes, diced
2 garlic cloves
extra virgin olive oil
2 tablespoons fresh basil, roughly chopped
sea salt or kosher salt and freshly ground black pepper to taste
1. Place tomatoes in a bowl and drizzle with extra virgin olive oil to coat. Add the basil and a few grinds of fresh black pepper. Allow to marinade for at least ½ an hour.
2. Meanwhile, heat your grill or griddle pan over medium-high heat. Drizzle a little olive oil over the cut sides of the ciabatta. Toast until lightly crispy. When ready, rub all grilled sides with the garlic clove. Set aside.
3. Spoon tomato mixture liberally on top of the toasted ciabatta and sprinkle kosher or sea salt over the top. Enjoy right away!
Roasted garlic
If you’ve always been intimidated about the process, or wondered how to do it in the first place, it couldn’t be easier. Soon you’ll be roasting garlic like a pro!
1. Preheat your oven to 400 degrees.
2. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off ¼ - ½ inch of the top of cloves, exposing the individual cloves of garlic.
3. Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
4. Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.
Shopping list...
Sauteed kale with kohlrabi
-1 bunch kohlrabi (1 bunch included in HALF shares and 2 bunches included in FULL shares)
-1 lime
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2009 Harvest
-1 bunch kale
-1 bulb garlic (1/8 lb included in HALF shares and ¼ lb included in FULL shares)
-1 package Redwood Valley Nut Co. Almonds
Gypsy peppers stuffed with feta cheese
-½ lb gypsy peppers ( ½ lb included in HALF shares and 1 lb included in FULL shares)
-9oz feta
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2009 Harvest
-1 package Fage Green Yogurt
-1 bunch fresh Italian flat leaf parsley
-1 lemon
-1 package Spicely Organic Dried Oregano
-half dozen container Clifford Family Farm Eggs
-1 small wedge parmigiano reggiano
Zucchini gratin
-1lb zucchini
-1 bottle Winder Dairy Half & Half
-1 bulb garlic (1/8 lb included in HALF shares and ¼ lb included in FULL shares)
-1 package Ian’s Panko Breadcrumbs
-1 small wedge parmigiano reggiano
Tomato bruschetta
-1 loaf Crumb Brothers Ciabatta
-¾ lb San Marzano tomatoes ( ¾ lb included in HALF shares and 1 ½ lb included in FULL shares)
-1 bulb garlic ( 1/8 lb included in HALF shares and ¼ lb included in FULL shares
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2009 Harvest
-1 bunch fresh basil
Roasted Garlic
-1 bulb garlic (1/8 lb included in HALF shares and ¼ lb included in FULL shares
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2009 Harvest
Organic Mixed Medley Cherry Tomatoes – Coke Farm San Juan Bautista, CA
When they’re good, they are nothing short of amazing. Cherry tomatoes, like their heirloom cousins all have different yet subtle flavors. Right now my husband and I are growing the black cherry variety in our backyard and just the other day picked our first perfectly ripe tomatoes. You really can’t beat a homegrown tomato, freshly picked, juicy, sweet and still warm from the sun. And their smell – oh that fresh and bright, unmistakable tomato fragrance that I secretly want to smell like. But if backyard tomatoes aren’t an option for you, you’re well in luck because Coke Farm has been growing incredible cherry tomatoes so far this season. The mixed medley is a colorful and tasty variety of red and yellow pears, sweet 100’s, sungolds and red grapes. Best stored on your kitchen counter until ready to enjoy. And remember – NEVER put tomatoes in your refrigerator!
Organic Frisee – Coke Farm San Juan Bautista, CA
Did you know frisee belongs to the daisy family? This variety of endive can be enjoyed raw in salads or cooked just like its cousin escarole or Belgian endive. I love how frisee adds fun texture and a bit of bite to an otherwise mundane leafy green salad. Its slight bitterness is complimented by simple yet tart lemon vinaigrette with thinly sliced chives. Best stored in your refrigerator crisper and enjoyed within 3 days. Make sure you rinse it well as dirt is easily deposited in its base. Remove the tough, bitter, dark green outer leaves and use only the chartreuse and creamy yellow leaves.
Organic Escarole – Coke Farm San Juan Bautista, CA
Much of what I’ve written above in the frisee description can also be applied to escarole. What I love most about escarole is the thick, tender base of the leaf that retains this amazing crunch and bite when quickly sautéed. The leaves themselves wilt down and are reminiscent of the texture of grilled, wilted romaine. Escarole is best stored in your refrigerator crisper and enjoyed within 3 days before it begins to wilt – in a bad way.
Conventional Sweet Corn - Miya Farm, Syracuse, UT
Only a fellow die hard “seasonalist” can understand the enthusiasm I experienced when I received a call from Yukio Miya of Miya Farms late Monday morning, asking if I wanted to order sweet corn for the store. “Yes!” I happily blurted without hesitation over the phone. I still remember my first taste of Yukio’s sweet corn. It was late morning last summer and we just pulled the bin off his truck with the forklift. Steven fervently peeled back the husk, brushed off the silk, and broke the cob into a few pieces, handing them out to us lucky green grocers. I’ve never experienced the incredible flavor of corn freshly picked before then and my life is now changed because of it. It was so fresh, so sweet, I understand why some people just eat it fresh off the cob – no cooking involved. When it came time to research a delicious recipe for Yukio’s sweet corn, I quickly remembered a recent blog entry from my culinary school classmate, Louise Mellor. The colors of her incredible corn salsa screamed bold, fresh, bright and “eat me!” above all else. Her passion for bold, delicious food is an inspiration and I hope her recipes inspire you to create your own bold creations - check them out here. Corn is best stored in your refrigerator and enjoyed as quickly as possible before the natural sugars convert into starch.
The Vegetarian Basket also includes: Red Rock Cheese Goat Cheddar (Delta, UT)
The Omnivore Basket also includes: Red Rock Cheese Goat Cheddar (Delta, UT) and Morgan Valley Lamb Stew (Delta, UT)
The Omnivore PLUS Basket also includes: Red Rock Cheese Goat Cheddar (Delta, UT) and Canyon Meadows Ranch Flat Iron Steak (Altamont, UT)
Customers who opted for additional fruit will be receiving: Local Bear Lake Red Raspberries (Bear Lake UT)
~Organic certification is provided by California Certified Organic Farmers (CCOF). CCOF has been helping to create and maintain extremely high standards in organic farming since 1973.~
Watermelon, mint, and feta salad
serves 6-8
½ cup chopped red onion
½ cup lime juice
8 cups watermelon, rind removed and chopped into 1 inch cube pieces
½ cup crumbled feta cheese
½ cup fresh mint leaves, chopped
½ cup fresh parsley leaves, chopped
1. Soak the chopped red onion in the lime juice for about 15 minutes while prepping the other ingredients.
2. Gently combine all ingredients into a large bowl and serve immediately. This salad does not keep well and will get sad and soggy if kept overnight.
Here’s another delicious variation on the watermelon salad recipe:
Watermelon, jicama, cotija, and cilantro salad
½ cup chopped red onion
½ cup lime juice
8 cups watermelon, rind removed and chopped into 1 inch cube pieces
½ cup crumbled cotija cheese
1-2 cups peeled and chopped jicama
1 serrano chili pepper, stems and seeds removed and minced
½ cup fresh cilantro, chopped
Pinch of cumin to taste
1. Stir the cumin into the lime juice and soak the chopped red onion in the cumin-lime mixture for about 15 minutes.
2. Gently combine all ingredients into a large bowl and serve immediately.
Fresh tomato, basil, and ricotta sauce
makes 3 cups sauce, enough for 1lb pasta
3 cups, halved cherry tomatoes
½ cup chopped fresh basil
2 tablespoons minced red onion
1 garlic clove, crushed
1 cup ricotta cheese
¼ cup extra virgin olive oil
salt and freshly ground black pepper to taste
1. Combine the tomatoes, basil, onion and garlic. Stir in the ricotta and oil and salt and pepper to taste.
2. Cook pasta of choice until al dente, according to package directions. Fusilli, ziti, penne or tubetti would be a great choice of pasta.
3. When pasta is cooked, drain well and toss with the sauce. Check seasoning once more and serve at once. Enjoy!
Roasted apple, bacon, and frisee salad
serves 4-6
2 apples, braebun or fuji, peeled, cored and cut into ¼ inch thick slices
1 tablespoon extra virgin olive oil
2 tablespoons maple syrup
½ teaspoon salt plus more to taste
½ teaspoon white pepper plus more to taste
2 medium shallots, very thinly sliced and separated into rings
3 tablespoons sherry vinegar
4 slices bacon, cut crosswise into ¼ inch wide strips
2 large bunches frisee, dark green outer leaves and base removed
1. Preheat oven to 400º. In a small bowl, combine apples, olive oil, syrup, salt, and pepper. Toss to coat, then transfer apple slices to a nonstick baking sheet and bake for 15 minutes. Stir, then continue to cook until golden brown and tender, 10 to 15 minutes more. Set aside.
2. Meanwhile, in a small bowl, combine shallots and vinegar. Set aside.
3. In a heavy frying pan over medium heat, cook bacon until crisp and brown, about 7 minutes; drain on paper towels. Pour off all but 3 tbsp. of the accumulated bacon fat and return pan to low heat. Remove shallots from vinegar, reserving shallots, and add vinegar to hot bacon fat, whisking until dressing is emulsified.
4. Arrange frisée in a bowl and add apples, bacon pieces, and shallots. Pour warm dressing over greens and toss to coat. Serve immediately.
Escarole salad
serves 3-4
1 head escarole, tough outer leaves removed, remaining leaves torn into bite sized pieces
½ cup marcona almonds, toasted and finely chopped
thinly shaved Tuada*
3-4 tablespoons lemon vinaigrette
Maldon’s Sea Salt or Fleur de Sel and coarsely ground black pepper to taste
1. Soak the escarole in a bowl of cool water for 10 minutes to crisp it. Drain and spin dry.
2. Combine the almonds and escarole in a large bowl, tossing gently to mix. Drizzle with half the vinaigrette, tossing to coat. Season with salt and pepper.
3. Transfer the salad to a serving bowl and serve with the remaining vinaigrette on the side. Top with the shaved Tuada cheese and enjoy immediately!
*According to our cheese monger/manager extraordinaire Emiliano Lee, Tuada is a beautifully aged Pecorino in the Toscano tradition. Sweet and salty with a light lemony tang. A perfect cheese to accompany this delicious salad!
Sweet summer corn and Serrano salsa with lime cumin vinaigrette
from Louise Mellor’s “Satisfied” blog
4 ears sweet corn
1 cup tomatoes, small dice
1 medium Serrano pepper, minced, about 2 teaspoons
½ cup red onion, small dice
¼ cup cilantro, finely chopped
½ cup lime cumin vinaigrette
½ teaspoon salt
pinch black pepper
1. Remove husks and silk from corn - place into an microwave safe dish and add in 1/4 cup of water. Seal dish with plastic wrap and microwave for 4-6 minutes until tender but still crisp. While warm brush corn with lime vinaigrette and place onto a hot grill for 2-3 minutes to lightly color. Once cooled remove corn with a sharp knife. In a medium bowl combine corn, tomatoes, Serrano pepper, onion, and cilantro.
2. Mix well with 1/2 cup of vinaigrette and adjust seasoning. Serve at room temperature.
Lime cumin vinaigrette
Zest of 4 limes
Juice of 4 limes, about ¼ - ½ cup
1/8 teaspoon ground cumin
pinch of cayenne pepper
1 teaspoon salt
½ teaspoon pepper
1 clove garlic, minced
1 teaspoon Dijon mustard
1 teaspoon honey
½ cup extra virgin olive oil
1. In a jar combine all ingredients and shake well.
Shopping list...
Watermelon, mint, and feta salad
-1 red onion
-6 to 8 fresh limes
-1 mini red seedless watermelon (1 included in HALF shares and 2 included in FULL shares)
-¼ lb feta cheese
-1 bunch fresh mint
-1 bunch fresh Italian flat leaf parsley
Watermelon, jicama, cotija, and cilantro salad
-1 red onion
-6 to 8 fresh limes
-1 mini red seedless watermelon (1 included in HALF shares and 2 included in FULL shares)
-¼ lb cotija cheese (we do not carry this item)
-1 jicama
-1 serrano chili pepper
-1 bunch fresh cilantro
- package Spicely Organic Ground Cumin
Fresh tomato, basil, and ricotta sauce
-1 pint cherry tomatoes (1 pint included in HALF shares and 2 pints included in FULL shares)
-1 bunch fresh basil
-1 red onion
-1 bulb garlic
-1 package Belfiore Ricotta Cheese
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2009 Harvest
Roasted apple, bacon and frisee salad
-2 braebun or fuji apples
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2009 Harvest
-1 bottle Vermont Maple Syrup
-1 package Pohnpei Pepper Company White Peppercorn
-2 medium shallots
-1 bottle Vinagre de Jerez Sherry Vinegar
-1 package Black Pig Meat Company bacon
-2 bunches frisee (2 bunches included in HALF shares and 4 bunches included in FULL shares)
Escarole salad
-1 head escarole (1 included in HALF shares and 2 included in FULL shares)
-1 package blanched marcona almonds
-1 small wedge Tuada cheese
-fresh lemons
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2009 Harvest
-Maldon’s Sea Salt or Fleur de Sel
-1 package Spicely Organic Black Peppercorns
Sweet summer corn and Serrano salsa with lime cumin vinaigrette
-4 ears sweet corn (4 included in HALF shares and 8 included in FULL)
-about 2 tomatoes
-1 medium Serrano pepper
-1 red onion
-1 bunch fresh cilantro
Lime cumin vinaigrette
-4 limes
-1 package Spicely Organics Ground Cumin
-1 package Spicely Organics Cayenne Pepper
-1 bulb garlic
-1 jar Edmond Fallot Dijon Mustard
-1 small jar Clifford Family Farm Wildflower Bench Honey
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2009 Harvest
Organic German Butterball Potato – Coke Farm San Juan Bautista, CA
Also known as a “butterless” potato, it needs little to no butter thanks to its naturally soft, buttery flavor and texture. These little spuds look a lot like baby Yukon Golds in appearance, and are perfect for roasting, mashing and frying - it’s just a wonderful all purpose potato! There’s no need to peel these spuds either, just give it a good scrub if necessary and cook. Best if used as soon as possible, but will keep in a cool, dark cupboard.
Organic Turmeric – Kauai Organic Farms North Shore Kauai, HI
Before you say you’ve never had it before, think again! Turmeric is found in many South Asian and Middle Eastern dishes. More often than not, it’s a part of the curry many of us enjoy eating. As a matter of fact, turmeric is what gives curry that beautiful orange hue. It was, and is, still used as a dye and gives most commercial mustards their color. Alone, it’s aroma is distinctly earthy-mustardy with a slightly bitter and peppery flavor. At home, my husband and I like to grate it finely on a microplane along with garlic and a lot of black pepper, then mix it with grapeseed oil to make a paste that we marinade pork or chicken in. Grilled over smoky coals and served over steamed rice and vegetables, it’s a simple yet amazing dinner! Turmeric has a slightly thinner skin compared to fresh ginger. You can either grate it with a microplane skin and all, or peel with a teaspoon by scraping the skin off. After peeling, you can then chop it finely to add to your dish. It’s delicious paired with white meats, poultry, seafood and a variety of vegetables. Best stored in your refrigerator crisper but it is ideal to use it as quickly as possible.
Organic French Breakfast Radish – Coke Farm San Juan Bautista, CA
Crisp and sweet, French breakfast radishes are most often enjoyed fresh and sliced thinly into salads. They are at home with leafy greens or on a fresh piece of toast with sweet butter and fleur de sel – or do as the French do and trim, rinse, slice lengthwise and serve with a sprinkling of fleur de sel and a generous dollop of sweet cream butter on the side to dip in. A little too intense for you? Try poaching them in a butter emulsion (beurre monte) with baby turnips and carrots and prepare yourself for the most delicate and tender side dish for white fish or poultry! Best stored in your refrigerator crisper and used immediately.
Organic Green Dandelion – Coke Farm San Juan Bautista, CA
More than just a pesky weed! Did you know that dandelion is more nutritious than broccoli? It tends to have a bad rap because of its lawn-invasive nature, but if more people knew about its nutritional properties, they’d be harvesting and foraging dandelion instead of drowning it in poison. On a side note, if you do decide to forage for dandelion around your neighborhood, just be sure that the dandelion you are picking has not been sprayed! Because of its pungent flavor, dandelion is complimented by other strong flavors such as anchovy, bacon, chile flakes and zesty vinegars. Quick tip for dandelion: If you like to enjoy it fresh in a salad but notice the greens are rather large, fold them in half lengthwise and pull out or cut out the thick center stalk that can get woody and fibrous. From there, you can chop it up and eat fresh or sauté and add to pastas. Best stored in your refrigerator crisper and used as quickly as possible before it wilts.
Organic Baby Red Romaine – Coke Farm San Juan Bautista, CA
An iconic head of lettuce, romaine is very recognizable thanks to the Caesar salad. But more than just a vessel for a rich and creamy dressing, romaine’s familiar crunch is also refreshing dressed with a zesty vinaigrette. It’s summer so why eat heavy things when you can have something light and refreshing that won’t send you into a food coma? Love blt’s? Try tossing crunchy romaine with fresh slices of tomato, a drizzle of extra virgin olive oil and top with crumbled bacon. Make it a “blat” by throwing in chunks of ripe avocado, yum! Romaine is best stored in your refrigerator crisper and should be enjoyed right away.
The Vegetarian Basket also includes: Beehive Cheese Co. Barely Buzzed Cheddar (Uintah, UT)
The Omnivore Basket also includes: Beehive Cheese Co. Barely Buzzed Cheddar (Uintah, UT) and Canyon Meadows Ranch Ground Beef (Altamont, UT)
The Omnivore PLUS Basket also includes: Beehive Cheese Co. Barely Buzzed Cheddar (Uintah, UT) and Canyon Meadows Ranch Top Round (Altamont, UT)
Customers who opted for additional fruit will be receiving: Weiser Family Farm “Sugar Cube” Melon (Tehachapi, CA)
~Organic certification is provided by California Certified Organic Farmers (CCOF). CCOF has been helping to create and maintain extremely high standards in organic farming since 1973.~
Peach and balsamic dressing
makes about 1½ cups
1 peach, peeled, pitted and coarsely chopped
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
2 tablespoons honey
pinch of salt
1. Combine all ingredients in a blender and blend until smooth. Delicious served over fresh greens, berries, roast chicken leftovers, etc.
Peach and white balsamic marinated chicken
serves 4
1 cup peaches, peeled pitted and coarsely chopped
½ cup white balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1 garlic clove, smashed
1 tablespoon fresh thyme
½ cup extra virgin olive oil
2lb chicken thighs or 4 chicken breasts
salt and freshly ground black pepper to season
1. Combine the first 7 ingredients in a blender and blend until smooth. Add to chicken and marinate for at least 20 minuters.
2. Remove chicken from marinade, season lightly with salt and black pepper then grill or bake until cooked, about 15-25 minutes. If baking, bake at 350 degrees.
Turmeric marinated chicken
serves 4
4 tablespoons cilantro, cleaned and chopped
1½ teaspoon whole turmeric, de-skinned and chopped
½ cup garlic, smashed and skins removed
1 teaspoon toasted black peppercorns
2 teaspoons fish sauce
3 teaspoons soy sauce
2 teaspoons sugar
1. Peel the skin off the turmeric if using whole root. Smash with the garlic, cilantro and peppercorns to make a paste.
2. Add the soy sauce, fish sauce & sugar.
3. Rub the paste over the chicken, making sure to spread it evenly. Coat well and refrigerate for at least 2 hours or overnight.
4. Grill over hot coals or roast in the oven at 375 degrees until fully cooked and juices run clear.
Braised French breakfast radishes
serves 2-4
2 bunches French breakfast radish (or any other small radish for that matter), trimmed and rinsed
3 tablespoons unsalted butter
1 tablespoon sugar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1. Place the radishes in a large skillet and add just enough cold water to cover, about 2 1/2 cups. Add the butter, sugar, salt, and pepper and bring to a boil.
2. Reduce heat to medium-low and simmer until the radishes are tender when pricked with a paring knife and the liquid has reduced to a glaze, about 12 minutes.
3. If the radishes are tender but the liquid hasn’t reduced sufficiently, use a slotted spoon to transfer them to a serving dish and continue reducing the liquid. Spoon it over the radishes and serve with buttered crusty bread.
Wilted dandelion salad with anchovy dressing
serves 4
2 bunches dandelion greens
6 anchovy filets
2 stalks scallions
4 cloves garlic
¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper to taste
1. Rinse dandelion greens and remove the thick center stalk by folding the leaf in half lengthwise and cutting out the stalk with a paring knife. Cut into 2 inch pieces.
2. Finely chop the anchovy, scallions and garlic. In a small saucepan, warm olive oil over low heat. Add the anchovy, scallions and garlic and warm through. Remove from heat and add the balsamic vinegar. Stir well and drizzle over the chopped dandelion greens. Season to taste with salt and pepper if needed and serve with thick slices of chewy bread.
Shopping list...
Peach and balsamic dressing
-1 peach (1lb included in HALF shares and 2lb included in FULL shares)
-1 bottle Compagnia del Monta Balsamic Vinegar of Modena #2
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2009 Harvest
-1-8oz jar Clifford Family Farm Wildflower Honey
Peach and white balsamic marinated chicken
-about 2 peaches (1lb included in HALF shares and 2lb included in FULL shares)
-1 bottle Leonardi Giovanni Balsamica Bianca
-1 jar Edmond Fallot Dijon Mustard
-1-8oz jar Clifford Family Farm Wildflower Honey
-1 head garlic
-1 bunch fresh thyme
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2009 Harvest
-2lb chicken thighs or 4 chicken breasts (we do not carry this item)
Turmeric marinated chicken
-1 bunch fresh cilantro
-1 small knob turmeric (1/8lb included in HALF shares and ¼ lb included in FULL shares)
-1 bulb garlic
-1 package Spicely Organic Black Peppercorns
-1 bottle fish sauce (we do not carry this item)
-1 bottle soy sauce (we do not carry this item)
-1 package Woodstock Farms Sugar
Braised French breakfast radishes
-2 bunches French breakfast radish (1 included in HALF shares and 2 included in FULL shares)
-1 package Plugra Unsalted Butter
-1 package Woodstock Farms Sugar
Wilted dandelion salad with anchovy dressing
-2 bunches dandelion greens (1 included in HALF shares and 2 included in FULL shares)
-1 package Scalia Anchovy Filets
-1 bunch scallions
-1 bulb garlic
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2009 Harvest
-1 bottle Compagnia del Monta Balsamic Vinegar of Modena #2
Organic English Peas – Coke Farm San Bautista, CA
I was scratching my head, too, when I first heard that they were getting more English peas in, so you’re not alone. The cooler than normal temperatures have given these peas one more run it seems and I’m okay with that because fresh English peas are hard to top. Sure frozen is available all year, but nothing can compare to the fresh, sweet flavor freshly shucked peas have. So sweet, you’ll be snacking on them like candy while you’re shucking, but be sure to save some for delicious dishes such as carbonara (one of my favorite quick pastas to make!) or steamed lightly with sweet carrots. Delicious! Best stored in your refrigerator crisper and best if used within the first 3 days.
Organic Fennel – Coke Farm San Bautista, CA
Sweet, fresh, and crunchy, fennel has a uniquely delicious and distinctive flavor. While the white bulb always steals the show, few people know that the fronds and the stems are edible as well. Fronds can be chopped up and added to chicken, egg or tuna salads, chopped and mixed with shallots and softened butter to make a compound butter for fish, poultry and meats, added to soothing chicken soups just before serving for that little added flavor, basically anything you’d like to add a light fennel flavor to. The stems can be used for stock – fennel adds a nice dimension to homemade stocks and broths, or simmered until tender in a braise. All edible, all delicious! Best stored in your refrigerator crisper and used within a week.
Organic Rainbow Chard – Coke Farm San Bautista, CA
Used in a lot of Italian and Mediterranean cuisine, chard is quite versatile in that both the leaves and stems are edible and delicious. I love how chard’s flavor adds a certain richness to broth-based beef braises. There’s something about the combination that just feels right and enriches a meal with loved ones. One of my favorite little-to-no-effort dishes to make in the fall uses chard: I take oxtail, water, and my crockpot and just let it go all day, skim rendered fat and what rises to the top, then add onions, whole garlic cloves, carrots, potatoes, chopped chard stems, chiffonade the leaves and lots of freshly ground black pepper – cooked for a little longer until everything is tender. Served alongside toasted bread and it’s one of the most comforting soups I’ve ever whipped up! Best stored in your refrigerator crisper and used within 3 days.
Organic Cucumber – Coke Farm San Bautista, CA
Cool as a cucumber...when they’re firm, crisp, and cold out of the refrigerator, there’s no more refreshing salad addition! Did you know that cucumbers originated from India? More than just a sweet green oval, cucumbers come in many different shapes and sizes. The Persian cucumbers we carry in the store are the best tasting variety I’ve ever had and I even have it growing in my backyard garden. Then of course, there is the cucumber reinvented in the form of a pickle, a backyard bbq must when it comes to grilled burgers. Best stored in your refrigerator crisper and used within 3-5 days.
The Vegetarian Basket also includes: Clifford Family Farm Fresh Eggs (Provo, UT)
The Omnivore Basket also includes: Clifford Family Farm Fresh Eggs (Provo, UT) and Canyon Meadows Ranch Cube Steak (Altamont, UT)
The Omnivore PLUS Basket also includes: Clifford Family Farm Fresh Eggs (Provo, UT) and Canyon Meadows Ranch Ribeye Steak (Altamont, UT)
Customers who opted for additional fruit will be receiving: Masumoto Family Farm “Suncrest” Peaches (Del Rey, CA)
~Organic certification is provided by California Certified Organic Farmers (CCOF). CCOF has been helping to create and maintain extremely high standards in organic farming since 1973.~
Roasted purple Peruvian potato salad
serves 4-6
2lb purple Peruvian potatoes, cleaned and halved and quartered
2 cloves chopped garlic
3 tablespoons extra virgin olive oil
salt and freshly ground black pepper to taste
½ lb bacon
½ cup mayonnaise
1 ½ tablespoons whole grain mustard
½ tablespoon red wine vinegar
¼ sweet red onions, trimmed and sliced lengthwise into 1/8 inch slices
2-3 tablespoons capers
1. Heat the oven to 375 degrees. In a large bowl, toss the potatoes with the garlic, olive oil, 1 teaspoon salt and several grinds of pepper. Place the potatoes in a single layer on a parchment-lined baking sheet. Roast the potatoes until golden brown and tender, about 1 hour, tossing occasionally. Remove and cool.
2. While the potatoes are roasting, cut the bacon crosswise into one-fourth-inch pieces. Cook the bacon in a large sauté pan over medium heat until the fat is rendered and the bacon is crisp, about 15 minutes. Stir frequently, watching that the bacon does not stick to the bottom of the pan. Remove from heat and drain the bacon on a paper towel-lined plate, reserving the grease for another use.
3. In a medium bowl, whisk together the mayonnaise, mustard and red wine vinegar. Season with one-half teaspoon salt and several grinds of black pepper. Taste and adjust mustard, vinegar and seasoning if desired.
4. In a large bowl, combine the potatoes and bacon with the sliced onion. Gently stir in enough dressing to coat, then stir in the capers. Taste and adjust seasoning if desired.
5. Cover and refrigerate the salad for at least 2 hours to allow the flavors to develop. The salad will keep for 3 days, refrigerated. Allow the salad to warm slightly at room temperature before serving.
Tagliatelle with fresh English peas
serves 4
½ medium yellow onion, finely chopped
4 tablespoons extra virgin olive oil
1 ½ lb fresh peas, shelled
Salt and freshly ground black pepper to taste
10 ounces egg tagliatelle or pappardelle
1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
2. Put the olive oil in a saucepan or deep 8-inch skillet, add the chopped onion, and place over medium heat. Sauté until the onion turns to a rich golden color, about 5 minutes.
3. When the onion is ready, add the peas and season generously with salt and pepper. Stir the peas well, then add about 1/2 cup water. Cook over medium heat until the peas are tender, adding water if it evaporates completely before they are done. It should take 15 to 20 minutes for the peas to become tender.
4. When the peas are tender, remove from the heat, take out about half the peas and puree them. A food mill will make the smoothest puree, but if you don’t have one you can use a food processor. Put the pureed peas back in the pan with the whole peas.
5. Add about 2 tablespoons salt to the boiling pasta water, add the tagliatelle, and stir until all the strands are submerged. Cook until al dente.
6. After the pasta has cooked for about 2 minutes, add 3/4 cup of the pasta water to the pan with the peas and stir well.
7. When the pasta is done, drain well, toss with the sauce, and serve at once.
Shaved fennel with pecorino
serves 4-6
2 medium bulbs fennel, trimmed and reserve
6 sprigs of the feathery fronds
5 tbsp. extra-virgin olive oil
5 tbsp. crumbled thinly slice pecorino romano
sea salt
1. Using a mandoline or a very sharp knife, very thinly slice fennel bulbs crosswise. Soak fennel in a large bowl of ice water for 30 minutes. Drain, then dry thoroughly, preferably in a salad spinner.
2. Put fennel into another bowl and add oil and pecorino romano. Chop fennel fronds and add to bowl. Season to taste with sea salt and toss well with your hands. Transfer salad to a serving platter.
Chard with caramelized onions and pine nuts
serves 4
2 tablespoons pine nuts
1 tablespoon extra-virgin olive oil
1 large sweet onion, coarsely chopped
1 bunch Swiss chard (about 1 pound), washed, leaves and stalks separated
2 tablespoons raisins
2 tablespoons balsamic vinegar
salt and freshly ground black pepper to taste
1. In a large deep skillet or Dutch oven, toast the pine nuts over low heat, stirring frequently, until golden brown, about 3 minutes. Transfer to a plate and set aside to cool.
2. In the same pan, heat the oil over medium-low heat. Add the onions and cook, stirring occasionally, until golden brown and very soft, 9 to 12 minutes.
3. Meanwhile cut the chard stalks into sticks 1/4 inch wide and 2 inches long. Tear the leaves into 2-inch pieces.
4. Add the stalks and raisins to the caramelized onions and cook, stirring occasionally, until the stalks are tender, 10 to 15 minutes.
5. Add the leaves and vinegar. Continue cooking until the leaves are very wilted and tender, about 5 minutes longer. Season with salt and pepper. Transfer to a serving dish and top with the reserved pine nuts.
Shopping list...
Roasted purple Peruvian potato salad
-2lb purple Peruvian potatoes (1lb included in HALF shares and 2lb included in FULL shares)
-1 bulb garlic
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2009 Harvest
-1 package Black Pig Meat Co. Bacon
-1 package Delouis Mayonnaise
-1 container Tracklements Whole Grain Mustard
-1 bottle Aceto Vino Red Wine Vinegar
-1 sweet Italian red onion
-¼ lb capers
Tagliatelle with fresh English peas
-1 yellow onion
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2009 Harvest
-1 ½ lb fresh peas (1lb included in HALF shares and 2lb included in FULL shares)
-1 package tagliatelle or pappardelle
Shaved fennel with pecorino
-2 medium bulbs fennel (1 bulb included in HALF shares and 2 bulbs included in FULL shares)
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2009 Harvest
-1 small wedge pecorino romano
Chard with caramelized onions and pine nuts
-1 package pine nuts
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2009 Harvest
-1 large sweet onion
-1 bunch Swiss chard (1 bunch included in HALF shares and 2 bunches included in FULL shares)
-1 package raisins
-1 bottle Compagnia del Monta Balsamic Vinegar of Modena #2
Organic Zucchini – Coke Farm San Bautista, CA
Whether you bake, sauté, fry, or grill, zucchini always ends up delicious. Its subtle flavor allows it to pair beautifully with just about anything. Fire up the grill, cut thick, grill until tender, and serve as is or top with a zesty vinaigrette. Saute with tomatoes, onions, eggplant, bell peppers, carrots, and herbs, and you’ve got ratatouille. Batter, fry and serve with homemade ranch dressing for decadent yet delicious fried zucchini. And lastly, bake into a chocolate cake that will not only add moisture, but added nutrition as well. Don’t worry, I won’t tell your kids! Best stored in your refrigerator and used within a week.
Organic Roma Tomatoes – Coke Farm San Bautista, CA
It’s not as fancy or as colorful as an heirloom, but these little romas make solid foundations for so many dishes. They are exceptionally meaty and delicious. I like to call it the “all-purpose” tomato because it really is just that. It’s superb in salads, saucy in salsas, bold in Bolognese, super comforting in soups with a nice grilled cheese sandwich on the side...well, you catch my drift. Don’t forget to keep these babies out on the counter, I’ll say it again – NEVER put tomatoes in your refrigerator otherwise you’ll end up with a mealy mess that won’t taste as good as a fresh tomato that’s been happily sitting at room temperature. Use as soon as possible.
Organic Celery Root – Coke Farm San Bautista, CA
This is another great variety of produce and this is why: roast it during the colder months for a warm, earthy-sweet side dish for roasts or turn it into soup. But when it’s hotter than the dickens, all you need to do is peel the celery root, slice it thinly or julienne and add to salads or horde your root, julienne a granny smith apple and bathe the two in a delicious remoulade sauce and enjoy ice cold. Think of it as the French version of coleslaw, sweet, crunchy and delicious with pork or poultry! Best stored in your refrigerator crisper and used within 3-4 days.
Organic Red & Green Butter Lettuce – Coke Farm San Bautista, CA
Tender yet filling, butter lettuces look like a rosette with a velvety texture. One of my favorite ways to enjoy butter lettuce is to pull off the individual leaves, dress them lightly with a creamy fines herb dressing, then stack them like you would bowls and top it off with chicken or crab salad. It makes such a delicious lunch or light dinner. You’ll want to be gentle with this lettuce, because as with all lettuces, they can bruise easily and you definitely don’t want to smash them. Best stored in your refrigerator crisper and used within 3-4 days.
The Vegetarian Basket also includes: Rockhill Creamery Desert Red Feta (Richmond, UT)
The Omnivore Basket also includes: Rockhill Creamery Desert Red Feta (Richmond, UT) and Morgan Valley Ground Lamb (Delta, UT)
The Omnivore PLUS Basket also includes: Rockhill Creamery Desert Red Feta (Richmond, UT) and Canyon Meadows Ranch NY Strip Steak (Altamont, UT)
Customers who opted for additional fruit will be receiving: Local, conventional McMullin Orchards Rainier Cherries (Payson, UT) and Organic Masumoto Family Farm “Suncrest” Peaches (Del Rey, CA)
~Organic certification is provided by California Certified Organic Farmers (CCOF). CCOF has been helping to create and maintain extremely high standards in organic farming since 1973.~
Anaheim chile strata
serves 6
“Strata” literally translates to layers and is a combination between a quiche and savory bread pudding. The variations are endless! Makes a great brunch dish!
2 tablespoons extra virgin olive oil
4 ounces bacon, coarsely chopped
1 small onion, chopped
½ lb Anaheim chile, chopped into bite sized pieces
2 garlic cloves, minced
1 teaspoon salt
½ teaspoon freshly ground black pepper
1/8 teaspoon toasted and ground cumin
8 cups cubed bread, from a 1-pound loaf
1/2 cup grated Smoked Promontory Habanero Cheddar
3 cups whole milk
10 large eggs
1. Heat the oil in a large, heavy skillet over medium heat. Add the bacon and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the onion to the pan drippings in the same skillet and saute until translucent, about 4 minutes. Add the anaheims and garlic. Saute over medium-low heat until the garlic is tender, about 2 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, cumin, and the cooked bacon.
2. Place half of the bread cubes in a buttered 3-quart baking dish. Sprinkle half of the cheese over the bread, then top with half of the anaheim mixture. Repeat layering.
3. Whisk the milk, eggs, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and pour evenly over the strata. Chill the strata, covered with plastic wrap, at least 2 hours and up to 12 hours.
4. Preheat the oven to 350 degrees F. Bake strata uncovered until puffed, golden brown, and cooked through, 40 minutes. Let stand 5 minutes before serving.
Chocolate zucchini cake
makes 1-9 inch cake, serves 8
2 medium zucchini, trimmed and grated on large holes of a box grater
9 tablespoons butter, room temperature
2 ¾ cups flour
¼ cup unsweetened cocoa
1 ¼ teaspoon baking soda
1 teaspoon salt
1 ½ cups sugar
½ cup corn, olive or vegetable oil
2 eggs
1 teaspoon vanilla extract
½ cup buttermilk
¼ cup confectioners’ sugar
1. Working in batches, put a small mound of zucchini in center of large square of double-layer cheesecloth. Gather corners together and squeeze out as much water as possible. Transfer zucchini to a bowl and set aside.
2. Preheat oven to 325º. Butter a deep 9” cake pan with 1 tbsp. of the butter. Sift flour, cocoa, baking soda, and salt together into a mixing bowl and set aside. Beat together remaining 8 tbsp. butter and sugar in a large bowl with an electric mixer on medium speed until fluffy, 3-4 minutes.
3. Add oil, beating well. Beat in one egg at a time, add vanilla, reduce speed to low, and beat in flour mixture and buttermilk in 3 alternate batches. Stir in reserved zucchini.
4. Pour batter into prepared pan and bake until toothpick inserted in center comes out clean, about 1 hour and 20 minutes. Remove from oven and set aside to let cool. Invert onto a plate and dust with sugar.
Grilled Greek Salad
serves 3 as a full meal or 6 as a side salad
3 medium roma tomatoes
8 ounces Halloumi cheese
½ medium red onion
1 cup oregano marinade (*see recipe below)
6 skewers
3 medium hearts of romaine, halved lengthwise
extra virgin olive oil
¼ lb kalamata olives, pitted
1. Quarter tomatoes, cut cheese into 12 cubes, and slice onion lengthwise into six wedges and combine everything in a large bowl. Season well with salt and freshly ground black pepper, cover with 1/2 cup of marinade, and gently toss until everything is evenly coated.
2. On a skewer, thread 1 tomato quarter, 1 halloumi cube, and 1 onion wedge, followed by another tomato quarter and another halloumi cube. Repeat to make 6 skewers. Place the skewers in a large, shallow dish, pour any marinade in the bowl over top, cover, and refrigerate. Allow to marinate for at least 15 minutes and up to 12 hours.
3. Prepare grill to medium heat. When the grill is heated, remove the kebabs from the marinade, allowing any excess to drip away before placing them on the grill. Cook, turning kebabs every 3 to 4 minutes, until vegetables are tender and charred and cheese is soft; total cooking time will be about 10 minutes. Meanwhile, brush romaine with olive oil, season well with salt and freshly ground black pepper, and set aside in a cool place until ready to grill.
4. About 3 minutes before the kebabs are finished, place romaine, cut side down, on the grill and cook until slightly wilted and charred on the cut side, about 3 minutes.
5. To serve, transfer grilled romaine, kebabs, and olives to a large serving platter. (If desired, remove cheese and vegetables from the skewers and chop all salad ingredients.) Drizzle a few tablespoons of the remaining 1/2 cup marinade over the salad, passing extra on the side.
Oregano marinade
makes 2 ½ cups
1/3 cup freshly squeezed lemon juice (from 2 medium lemons)
1/3 cup dry white wine
1 cup extra virgin olive oil
½ cup packed fresh oregano, leaves and tender stems only
¼ cup packed fresh thyme leaves
1 medium yellow onion, peeled and quartered
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1. Combine all ingredients in a blender or food processor and process on high until mixture is smooth and uniform, about 1 minute. Refrigerate until ready to use.
Whipped mashed potatoes with celery root
serves 4
½ lb celery root
1 cup half and half
4 tablespoons unsalted butter
4 sprigs thyme
1 ½ lb russet potatoes, peeled and cut into ½ inch cubes
kosher salt and freshly ground white pepper to taste
½ cup finely grated parmigiano reggiano
1. Peel and cut celery root cut into 1/2” cubes and combine in a 2-qt. saucepan with half-and-half, butter, and thyme and bring to boil over medium-high heat. Lower heat to medium-low and simmer, partially covered, until celery root is tender, about 25 minutes.
2. Discard thyme. Transfer celery root mixture to a food processor and purée. Scrape mixture through a sieve into a clean saucepan; keep warm over low heat.
3. Meanwhile, combine potatoes and 2 tsp. of the salt in a 6-qt. saucepan and add water so that potatoes are covered by 1”. Bring to a boil over high heat, lower the heat to medium low, and simmer until potatoes are tender, 10–15 minutes. Drain potatoes and pass them through a ricer into a large bowl. (For even smoother potatoes, mash with a potato masher as well).
4. Transfer potatoes to the saucepan of puréed celery root and whisk in cheese until cheese is melted and potatoes are smooth and hot. Season with salt and pepper to taste.
Shopping list...
Anaheim chile strata
-1 package Niman Ranch Uncured Bacon
-1 small onion
-½ lb Anaheim chile (1lb included in HALF shares and 2lb included in FULL shares)
-1 head garlic
-1 container Spicely Organic Cumin
-1 loaf Vosen’s Roman Round or Roman Filoni
-1/2 lb Smoked Promontory Habanero Cheddar
-1 container Winder Dairy Whole Milk
-1 dozen Clifford Family Farm Eggs
Chocolate zucchini cake
-2 medium zucchini (1 ½ lb included in HALF shares and 3lb included in FULL shares)
-1 package Plugra Unsalted Butter
-1 package King Arthur All Purpose Flour
-1 package Askinosie Chocolate Single Origin, Authentic Davao Philippines Cocoa Powder
-1 container baking powder (we do not carry this item)
-1 package Woodstock Farm Sugar
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2008 Harvest
-1 dozen Clifford Family Farm Eggs
-1 jar Singing Dog Vanilla Extract
-1 container Winder Dairy Buttermilk
-1 package India Tree Fondant and Icing Sugar
Grilled Greek salad
-3 medium roma tomatoes (1lb included in HALF shares and 2lb included in FULL shares)
-1 package Halloumi
-1 medium red onion
-1 package bamboo skewers (we do not carry this item)
-3 heads of romaine
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2008 Harvest
-¼ lb pitted kalamata olives
Oregano marinade
-2-3 medium lemons
-1 bottle dry white wine (we do not carry this item)
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2008 Harvest
-1 bunch fresh oregano
-1 bunch fresh thyme
-1 medium yellow onion
Whipped mashed potatoes with celery root
-½ lb celery root (1 celery root included in HALF shares and 2 included in FULL shares)
-1 package Winder Dairy Half and Half
-1 package Plugra Unsalted Butter
-1 bunch fresh thyme
-1 ½ lb russet potatoes
-1 medium wedge parmigiano reggiano
Organic Jalapeno Peppers – Coke Farm San Bautista, CA
More than just a hot chile, jalapenos are sweet and have a unique flavor all their own. Did you know that the chipotle is merely a ripe jalapeno that’s been smoked and dried? When preparing chiles, you’ll want to wear gloves if you are sensitive to the heat. Contrary to popular belief, it is the white veins, not the seeds that are the most spicy. To lessen the heat, remove both from the jalapeno before chopping and adding to salsas or marinades. Best if used within a week and kept in your refrigerator crisper.
Organic Sweet 100 Tomatoes – Coke Farm San Bautista, CA
I kid you not when I say that this is just as sweet as a grape. The cherry tomatoes from Coke Farm that we’ve been carrying in the store for about two weeks now have been incredibly tasty. Customers and fellow co-workers alike have fallen in love with these pint sized “maters” and have not only used them in recipes, but some (like me) have just been snacking on them the same way you snack on grapes or cherries. The Sweet 100 variety has always been known to be a sweet cherry tomato, but grown with caring hands in the fertile soil at Coke Farm turns this sweet variety into something really special. Best stored at room temperature and enjoyed within a few days. NEVER store tomatoes in your refrigerator. Refrigerating tomatoes damages the membranes inside the fruit walls, causing the tomato to lose flavor and develop the mealy texture we associate with mid-January grocery store tomatoes.
Organic Rapini – Coke Farm San Bautista, CA
Not so bitter, after all! We’ve been on a lucky streak with Coke Farm rapini. So far this year, they have been consistently sweet and delicious and nowhere near the bitter rapini horror stories I’ve too often heard. Lucky for us, we are able to enjoy our rapini in peace...tasty, delicious peace. Best stored in your refrigerator crisper and enjoyed within a few days.
Organic Spring Shallot Bulb – Coke Farm San Bautista, CA
It’s making one last round before maturing into the shallots we are all familiar with. Still subtle and sweeter than its fully mature cousins with no parchment cover! Although interchangeable with yellow or red onions, they are by no means one and the same. Shallots have a much more delicate flavor that’s much more enjoyable in its raw state when compared to a hot, yellow Spanish onion. Finely chop along with some thyme and stir into softened butter with a little salt to season, roll into a log and refrigerate and you’ve got yourself a compound butter that will fancy up steaks, chops, chicken breast, etc! Best if used within 3 days.
Organic Frisee – Coke Farm San Bautista, CA
Frisee is to salad what streamers and confetti are to a party. Fun to look at, adds that festive and well rounded look and is also super tasty. Okay, maybe not so tasty on the streamers and confetti side...but frisee sure is tasty! Ever so slightly bitter, frisee adds texture to a salad more than anything. Try eating romaine in place of frisee in the French Bistro classic, Salade Lyonnaise – not happening. Best stored in your refrigerator crisper and enjoyed within 3 days.
The Vegetarian Basket also includes: Drake Family Farm Goat Yogurt (West Jordan, UT)
The Omnivore Basket also includes: Drake Family Farm Goat Yogurt (West Jordan, UT) and Creminelli Pesto Sausage (Springville, UT)
The Omnivore PLUS Basket also includes: Drake Family Farm Goat Yogurt (West Jordan) and Morgan Valley Lamb Shoulder Chops (Delta, UT)
Customers who opted for additional fruit will be receiving: Organic Coke Farm Strawberries (San Bautista, CA) and Organic Rainbow Orchards Valencia Oranges (Rainbow, CA)
~Organic certification is provided by California Certified Organic Farmers (CCOF). CCOF has been helping to create and maintain extremely high standards in organic farming since 1973.~
Marinated beans
serves 4
1lb purple wax beans
2 garlic cloves, peeled and left whole
3 tablespoons fresh basil, chiffonade
1 tablespoon fresh oregano, coarsely chopped
1 tablespoon capers
1½ tablespoons red wine vinegar
salt and freshly ground white pepper to taste
1. Prepare a large pot of water for blanching. Meanwhile, trim the ends of your wax beans. When water is boiling, salt generously and add the beans and garlic cloves. Blanch until crisp-tender, about 6-8 minutes.
2. While the beans are cooking, sliver the olives by slicing the flesh away from the pits. In a large bowl, whisk together the vinegar and oil. Add the olives, garlic, basil, oregano, and capers. Mix well and set aside. When garlic is tender, remove from the pot, smash into a puree and add to the herb mixture. Mix well.
3. When the beans are cooked, drain them well and add them to the salad bowl. Toss to coat and chill in the refrigerator for about 3 hours before serving. These marinated green beans taste even better when allowed to sit overnight.
Soft polenta with broccoli rabe and sausage
serves 4
2 bunches broccoli rabe
¼ cup extra virgin olive oil
4-5 garlic cloves, minced
4 sausages, sliced into ½ inch thick rounds
1 cup polenta
2 tablespoons butter
¼ cup heavy cream
½ cup freshly grated parmigiano reggiano, plus more to top
salt and freshly ground black pepper to taste
1. Prepare a large pot of water for blanching. When water is boiling, salt generously and add the bunch of broccoli rabe. Cook until stems are softened, about 6-8 minutes. Drain and shock in an ice bath. Drain again, pat dry and chop into 2 inch long pieces.
2. Using the same pot, bring 4 cups of water to a boil. Slowly pour in the polenta and reduce the heat to medium low. Cook the polenta stirring often until the liquid is absorbed, about 20minutes. Keep an eye on the polenta or it will stick and burn. You may need to add more liquid if necessary so it doesn’t become too thick.
3. Cook the sausage with the minced garlic over medium heat in a large sauté pan. Add the broccoli rabe and cook until just heated through. Season to taste and keep warm.
4. When the polenta is finished cooking, stir in the butter and parmigiano to finish and season to taste, thin it out with a little stock if it is too thick. Spoon out onto plates and top with the sausage and broccoli rabe. Enjoy right away!
Spaghetti with tuna and cherry tomatoes
serves 4-6
1lb spaghetti
½ lb tuna
3 tablespoons olive oil
3 cloves garlic, minced
4 whole chile de arbol
½ teaspoon fennel seeds, toasted and crushed
1lb cherry tomatoes, cut in half
4 anchovy fillets, chipped
1 teaspoon red wine vinegar, or to taste
2 tablespoons minced fresh basil
1. Bring a large pot of liberally salted water to a rolling boil and add the spaghetti. Meanwhile, chop the tuna (you should have about 1 cup); set aside.
2. Heat the fresh olive oil in a large skillet over medium heat. When the oil is hot, add the garlic, chiles and fennel. Sauté, stirring frequently, until the garlic is lightly golden and the spices are fragrant, 2 to 3 minutes.
3. Add the cherry tomatoes and the anchovies and cook for about a minute to break down the anchovies. Add the tuna and use a wooden spoon to break up the tuna and the tomatoes into a chunky mixture. Add the reserved tuna oil, red wine vinegar and salt to taste. The flavor should be sweet, fragrant and bright. Keep warm over low heat until the pasta is done.
4. When the spaghetti is done, drain it, reserving about 1 cup of the cooking water, and add the noodles to the skillet. Turn the heat to high, add the reserved pasta cooking water and cook, tossing the noodles to coat lightly with the sauce. Toss in the basil, season to taste with salt and serve immediately.
Shopping list...
Marinated beans
-1lb yellow wax beans (½ lb included in HALF shares and 1lb included in FULL shares)
-1 bulb garlic
-1 bunch fresh basil
-1 bunch fresh oregano
-1 bottle Rustichella D’Abruzzo Capers in Sea Salt
-1 bottle Aceto Vivo Red Wine Vinegar
Soft polenta with broccoli rabe and sausage
-2 bunches broccoli rabe (1 bunch included in HALF shares and 2 bunches included in FULL shares)
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2008 Harvest
-1 bulb garlic
-1 package Creminelli Sausage of your choice (Omni subscribers will receive Creminelli Pesto Sausage this week)
-1 package Moreti Lampo Polenta
-1 package Plugra Unsalted Butter
-1 container Winder Dairy Heavy Cream
-1 medium wedge parmigiano reggiano
Spaghetti with tuna and cherry tomatoes
-1 package Rustichella D’Abruzzo Spaghetti
-1 package Ortiz Bonito del Norte Tuna
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2008 Harvest
-1 bulb garlic
-1 package chile de arbol
-1 package Spicely Organic Fennel Seed
-1lb cherry tomatoes (1 pint included in HALF shares and 2 pints included in FULL shares)
-1 package Scalia Anchovy Filets
-1 bottle Aceto Vivo Red Wine Vinegar
-1 bunch fresh basil
Organic French Breakfast Radish – Coke Farm San Bautista, CA
Quite possibly one of the easiest vegetables to grow in your garden, this beautiful variety of radish is tender and sweet with a very mild flavor. You’ve heard me say this dozens of times, but I love this radish simply sliced thin, soaked in ice cold water to crisp them up, then I use them to top a toasted and buttered piece of baguette. Don’t forget the fleur de sel on top for a light and delicious afternoon snack! They are also delicious in salads – crisp them up in an ice water bath for a nice crunch! Keep in your refrigerator crisper for up to 3-4 days. Use them quickly before they become soft.
Organic Large Red Beets – Coke Farm San Bautista, CA
Golden beets don’t bleed, chioggias are just gorgeous, but the flavor of a sweet, roasted red beet is classic – simplicity at its best in my eyes. I can eat these guys right out of the oven, they are so delicious! During the fall and winter, there’s nothing like a warm beet salad with chevre and mache. But when the temps are on the rise, I roast my beets at night, let them cook overnight, then peel, slice, and dress with something citrusy. The cool sweet beet paired with the citrus is one of my favorite flavor duos. But not only are they delicious, they’re also really healthy and good for you. Beets can be stored anywhere in your refrigerator.
Organic Tomatillo – Coke Farm San Bautista, CA
This is the curveball in this week’s SFF bag! Quite the peculiar sight, tomatillos are related to cape gooseberries and they are both in the nightshade family – the same family potatoes, tomatoes, and eggplants are all a part of. The first thing you will notice is the papery husk the tomatillo is encased in. You’ll want to remove that before you prepare your tomatillo. The main ingredient in many variations of salsa verde, its bright, citrusy favor brightens up many Mexican dishes. Tomatillos can be roasted or used raw, just chop it up and add to guacamoles or pico de gallo. When you get them home, remove their husks and store in your refrigerator crisper.
Organic Cilantro – Coke Farm San Bautista, CA
When I think of great summer flavors, cilantro is up there right next to basil. But unlike basil or Italian parsley, cilantro stems can be eaten. They are crisp and have a nice little crunch to them. So don’t spend your time picking off cilantro leaves one by one, just chop them altogether with the stems. Best stored in your refrigerator crisper.
Organic Lolla Rossa Lettuce – Coke Farm San Bautista, CA
This Italian variety of lettuce has thick, crunchy leaves that maintain their crispness longer than other leaf lettuce varieties. Its frilly nature allows it to hold on to salad dressing instead of just slipping off the leave. Tender, crisp, and delicious, this lettuce variety is perfect for salads and sandwiches. Store in your refrigerator crisper and use within 3 days.
The Vegetarian Basket also includes: Nature’s Indulgence Mango Tango Granola (Ogden, UT)
The Omnivore Basket also includes: Nature’s Indulgence Mango Tango Granola (Ogden, UT) and Morgan Valley Lamb Stew Meat (Delta, UT)
The Omnivore PLUS Basket also includes: Nature’s Indulgence Mango Tango Granola (Ogden, UT) and Canyon Meadows Ranch Flat Iron Steaks (Altamont, UT)
Customers who opted for additional fruit will be receiving: Organic Coke Farm Strawberries (San Bautista, CA)
~Organic certification is provided by California Certified Organic Farmers (CCOF). CCOF has been helping to create and maintain extremely high standards in organic farming since 1973.~
Escarole salad with avocado and Parmigiano Reggiano
serves 2-4
1 head escarole
½ ripe avocado
1 hunk Parmigiano Reggiano for grating
Maldon’s sea salt or Fleur de sel
For the dressing:
1 tablespoon Dijon mustard
3 tablespoons banyuls vinegar
pinch of salt
5 tablespoons extra virgin olive oil
1. First, prepare the escarole. Pull off the outer layer of leaves, as well as any other tough, raggedy-looking ones, and set them aside for another use. Cut the head in half from stem to tip, and then cut each half crosswise into coarse strips about 1 inch wide. Pile the escarole into the basket of a salad spinner, place the basket inside its bowl, and fill with cold water. Swish the leaves around and let them soak for a minute or two; then pull the basket out of the bowl to drain them. Dump the water from the bowl and rinse it well to remove any dirt. Place the basket in the bowl again, fill with cold water once more, and soak the leaves again. Pull the basket from the bowl, and shake off any excess water. Dump the water from the bowl, place the basket inside, and spin the leaves until they are well dried. Turn them out into a salad bowl.
2. To make the dressing, combine the mustard, vinegar, and salt, and whisk well to combine. Add the oil a tablespoon at a time, whisking continuously to emulsify. Taste, and adjust vinegar-oil balance, if necessary.
3. Using a vegetable peeler, shave a small palmful of Parmigiano Reggiano over the escarole in the bowl. Add a good splash of dressing, and toss to combine. Taste, and add dressing until the salad is dressed to your liking. Serve, with slices of avocado, additional shavings of Parmigiano, and crunchy sea salt to taste.
Pantzaria Salata: Greek cold beet and garlic salad
2lb fresh beets
3 cloves garlic, minced
½ cup extra virgin olive oil
¼ cup red wine vinegar
sea salt and freshly ground black pepper to taste
1. Beginning with the beets, don’t cut the taproot. Wash gently, making sure not to break the skin and place in a pot of cold water to cover. Bring to a boil and cook until done, firm but pierces easily with a knife, about 40 minutes. Drain and cool. Once it’s easy to handle with your bare hands, remove the skin with your fingers. At this point, you can choose to wear a glove so that the red color will not stain your hands. The skin will remove easily with gentle pressure. Slice beets ¼ inch thick.
2. Combine the garlic, oil, vinegar, salt and pepper to taste, into a vinaigrette. Dress the beets and refrigerate for several hours before serving.
*Delicious served with a dollop of thick yogurt or labne alongside grilled lamb. Throw in a pita and you’ve got lunch!
Roasted tomatillo salsa
makes about 1 ½ cups
8 ounces tomatillos, husked and rinsed
2 large garlic cloves, peeled
2 serranos or 1 jalapeno pepper
½ small yellow onion
1/3 cup cilantro, loosely packed
1. Preheat your broiler. Place tomatillos, garlic, green chiles and the halved onion on a half sheet pan. Drizzle with a little olive oil and season lightly with salt and freshly ground black pepper.
2. Place in the oven and cook until blistered – you will get some charred spots but that’s what you want. Some ingredients will cook faster than others, so pull them out and set them in a blender when they are ready. The garlic, chiles and onion are ok if they aren’t cooked through. The tomatillos however should be completely soft. Once everything is nicely charred, allow to cool to room temperature. Place in a blender and add ¼ cup water. Blend to a coarse puree. Pour out into a bowl and stir in the chopped cilantro. Enjoy right away with a bag of corn chips!
*A really nice variation to this salsa is to add ½ an avocado that has been diced into small cubes. The tangy-citrusy flavor of the tomatillos with the charred chiles, onion and garlic pair well with the cool, creamy avocado.
Cilantro pesto
makes about 1 cup
2 cups, packed, cilantro, tough stems removed
½ cup almonds
¼ cup chopped red onion
½ teaspoon chopped Serrano or jalapeno chile
salt and freshly ground black pepper to taste
¼ cup extra virgin olive oil
1. In a food processor, pulse the cilantro, almonds, onion, chile, and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream. Add more oil as needed for your use. Season to taste.
*This cilantro pesto is a great chicken, meat or fish marinade and when mixed with sour cream or labne makes a delicious tortilla chip dip!
Shopping list...
Escarole salad with avocado and Parmigiano Reggiano
-1 head escarole (1 head included in HALF shares and 2 heads included in FULL shares)
-1 avocado
-1 hunk Parmigiano Reggiano
-Maldon’s sea salt or Fleur de sel
-1 jar K.L. Keller Imports Dijon mustard
-1 bottle Banyuls Vinegar
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2008 Harvest
Pantzaria Salata: Greek cold beet and garlic salad
-2lb fresh beets (1lb included in HALF shares and 2lb included in FULL shares)
-1 bulb garlic
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2008 Harvest
-1 bottle Tibvrtini Red Wine Vinegar
Roasted tomatillo salsa
-8 ounces tomatillos (¾ lb included in HALF shares and 1½ lb included in FULL shares)
-1 bulb garlic
-2 serranos or 1 jalapeno pepper
-1 small yellow onion
-1 bunch cilantro (1 bunch included in HALF shares and 2 bunches included in FULL shares)
Cilantro pesto
-1 bunch cilantro (1 bunch included in HALF shares and 2 bunches included in FULL shares)
-1 package Redwood Valley Nut Company Organic Almonds
-1 red onion
-1 serrano or jalapeno pepper
-¼ cup extra virgin olive oil
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2008 Harvest
Organic Green Beans – Coke Farm San Bautista, CA
Step aside rich and heavy green bean casserole and welcome chilled green bean salad! There’s nothing like a simply dressed and well chilled green bean salad when the temps are sweltering. Even something as simple as blanched green beans dressed with a fines herb vinaigrette is a welcome change on the table alongside nicely grilled chicken or fish. These green beans are so sweet and tasty when raw, we found ourselves snacking on a few pods as our shipment came off the truck. Best stored in your refrigerator crisper, use within two days for the freshest green beans.
Organic Baby Red Perella Lettuce – Coke Farm San Bautista, CA
A variety of butter lettuce, red perella is a sweet read head with a rosette shape. The flavor is sweet, succulent and buttery – it is after all, a butter lettuce variety! Pull off individual leaves one by one, dress with whichever dressing you wish, then stack cupped side up and top off with nuts, dried or fresh fruit and even tuna or chicken salad. Talk about a fancy brunch! Store in your refrigerator crisper where its leaves will retain their firm nature. Enjoy within 2-3 days.
Organic Mini Romaine – Coke Farm San Bautista, CA
Perfect for serving whole, this would be my pick when choosing lettuce for a traditional wedge salad. These little bundles are packed tight and are sweet and crisp. A favorite summer dish my husband and I enjoy is a grilled romaine salad with Caesar dressing. The trick is to grill them on high heat so all you’re doing is getting a nice char on the outside, while maintaining a cool, crisp interior. Grill some herbed chicken breast alongside the romaine and you’ve got yourself a one grill meal! Best stored in your refrigerator crisper and best enjoyed within 2-3 days.
Organic Red Cabbage – Coke Farm San Bautista, CA
Cool, crunchy and sweet! I love cabbage in soups during the colder months and I love cabbage in chilled slaws in the summertime! I’m not a big fan of super creamy cole slaws especially when it’s incredibly hot outside and that’s where vinaigrette based slaws are a lifesaver. Its tangy flavor helps cut through the rich flavor of meats and ribs just off the grill. Best stored in your refrigerator crisper to help keep its leaves crisp. Can be kept up to a week.
Organic Lacinato Kale – Coke Farm San Bautista, CA
It goes by many aliases – dino, cavolo nero, lacinato, black kale, Tuscan kale, and the list goes on. But there’s only one thing I call it: Yummy! Lacinato kale is so succulent, it’s almost meaty. Remove the hard central rib, slice into ribbons and sauté with garlic and red chili flakes, toss with pasta and you’ve got dinner in about a half hour. Or braise with a wedge of parmigiano reggiano rind it until it’s super tender. Best if used right away as it has a tendency to wilt quickly. It’s best stored in your refrigerator crisper.
Organic Spring Cippolini Onions – Coke Farm San Bautista, CA
Sweeter and by far more subtle in flavor, we love to grill spring onions until they’re nicely charred on the outside and tender and sweet on the inside. They pop right out of their charred skins and pair nicely with red meats. Dip them in a little romesco and you’re set for the night. Delicious! Best if used within 3 days as their tops tend to wilt quickly.
The Vegetarian Basket also includes: Beehive Cheese Co. Smoked Habanero Cheddar (Uintah, UT)
The Omnivore Basket also includes: Beehive Cheese Co. Smoked Habanero Cheddar (Uintah, UT) and Canyon Meadows Ranch Ground Beef (Altamont, UT)
The Omnivore PLUS Basket also includes: Beehive Cheese Co. Smoked Habanero Cheddar (Uintah, UT) and Canyon Meadows Ranch Top Round Steaks (Altamont, UT)
Customers who opted for additional fruit will be receiving: Organic Goldie Farm Galia Melon (Holtville, CA) and Organic Masumoto Flavorcrest Peaches (Del Rey, CA)
~Organic certification is provided by California Certified Organic Farmers (CCOF). CCOF has been helping to create and maintain extremely high standards in organic farming since 1973.~
Marcy Masumoto’s peach-nectarine salsa
makes about 1 quart
2 medium peaches, cut into ¼ inch cubes
2 medium nectarines, cut into ¼ inch cubes
2 tablespoons finely chopped cilantro, plus more to taste
½ red bell pepper, cut into ¼ inch cubes
¾ cup finely chopped spring cipollini onion
1 jalapeno, seeded and finely chopped
juice of 1 lime
salt and freshly ground black pepper to taste
chili powder to taste
1. Gently toss together the peaches, nectarines, cilantro, red pepper, onion, and jalapeño. Drizzle with lime juice, then season with salt, pepper, and chili powder to taste. Refrigerate for 30 minutes before serving.
*Delicious served over grilled fish or chicken!
Zesty cole slaw
serves 4-6
7 cups loosely packed shredded red cabbage
½ cup green pepper, julienned
¼ chopped green onion
1 tablespoon chopped tarragon leaves
3 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
1 teaspoon lemon juice
1 teaspoon sugar
salt and freshly cracked black pepper to taste
1. In a large bowl, toss the cabbage. Add the green pepper, green onion, cilantro and tarragon. Toss with the oil, vinegar and lemon juice. Sprinkle with the sugar, salt and black pepper to taste. Toss again and cover tightly and refrigerate until ready to serve. Top with roasted salted marcona almonds for crunch!
Mexican green bean salad recipe
serves 4
1lb fresh green beans, strings removed and ends snapped off, cut in half
¼ cup spring onion, finely chopped
2 tablespoons lime juice or white vinegar
1 tablespoon extra virgin olive oil
½ teaspoon fresh oregano, chopped fine
¾ cup packed cilantro, chopped
1/3 cup canned pickled peppers, sliced
1/3 cup chopped red onion
½ cup crumbled cotija cheese (or ricotta salata, or myzithra)
½ avocado, sliced
1 medium tomato, sliced into 8 wedges
1. Bring a large saucepan of salted water to a boil. Add the beans and simmer until just crisp tender, about 5 minutes. Drain the beans and plunge them into an ice bath to cool them quickly. Drain completely.
2. Place beans in a large bowl. Gently mix in the lime juice or vinegar, olive oil, 1/4 cup onion, sliced pickled peppers, sea salt, oregano and cilantro. Let sit for half an hour.
3. When ready to serve, gently mix in the chopped red onion and cotija/myzithra/ricotta salata cheese. Serve the avocado slices and tomato wedges on the side or mixed into the salad.
Grilled spring cipollini
serves 2-4
1lb spring cipollini, ends trimmed and cut into half down the middle
extra virgin olive oil
1 teaspoon fresh thyme, chopped
sea salt and freshly cracked black pepper to taste
1. Toss onions and thyme with olive oil and sprinkle with salt and freshly cracked black pepper to taste.
2. Prepare your grill to medium high heat. When coals are ready, grill until tender and nicely charred.
Shopping list...
Marcy Masumoto’s peach-nectarine salsa
-2 medium peaches (included only in shares with the FRUIT-ADD ON)
-2 medium nectarines (2 included in HALF shares and 4 included in FULL shares)
-1 bunch fresh cilantro
-1 red bell pepper
-1 spring cipollini onion ( ½lb included in HALF shares and 1 lb included in FULL shares)
-1 jalapeno
-1 lime
-1 container Spicely Organic Chili Powder
Zesty cole slaw
-2 red cabbages (1 included in HALF shares and 2 included in FULL shares)
-1 green bell pepper
-1 bunch green onion
-1 bunch fresh tarragon
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2008 Harvest
-1 bottle Tibvrtini White Wine Vinegar
-1 lemon
-1 package Woodstock Farms Cane Sugar
Mexican green bean salad recipe
-1lb fresh green beans (1lb included in HALF shares and 2lb included in FULL shares)
-1 spring cipollini onion (½lb included in HALF shares and 1 lb included in FULL shares)
-1 lime
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2008 Harvest
-1 bunch fresh oregano
-1 bunch fresh cilantro
-1 jar Rick’s Picks Pepi Pep Peps
-1 red onion
-¼ lb myzithra, ricotta salata or cotija
-1 avocado
-1 medium tomato
Grilled spring cipollini
-1 spring cipollini onion (½lb included in HALF shares and 1 lb included in FULL shares)
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2008 Harvest
-1 bunch fresh thyme
Organic Green Leaf Lettuce – Coke Farm San Bautista, CA
Characterized by its thick, crumply leaves, green leaf lettuce is a salad bow staple. It adds texture to salads in comparison to the flatter lettuce varieties. Because of this, it’s able to hold more vinaigrette or dressing in the same way the ridges on rotini, fusilli and penne rigate are able to hold on to more pasta sauce. This variety is best used within 3-4 days and should be stored in your refrigerator. When preparing for salads or sandwiches, make sure each leaf is rinsed separately as their loose leaf nature allows for dirt to deposit itself more easily between the leaves.
Organic Radicchio – Coke Farm San Bautista, CA
Slightly bitter, radicchio in my opinion is best enjoyed cooked either over the grill or sauteed and added to pasta. More often than not, I notice people brush it off to the side when they find it in their salad mix. Then again, it’s also in larger chunks when found in salad mixes. I think it would be more enjoyable if it were julienned so you don’t get a huge mouthful of this bitter green...er, red. That’s something to think about if you like to create your own salad mixes at home. Best stored in your refrigerator crisper and used within 3 days.
Organic Eight Ball Squash – Coke Farm San Bautista, CA
The first summer squash of the season! It gets its name from the way it looks, just don’t get any ideas with this one...I don’t think it’d fit into your billiard table hole! Because of its unique shape, this squash is perfect for stuffing with delicious goodies such as rice or pasta, ground meats, herbs and vegetables. If the weather is too warm to get your oven going, try hollowing it out, blanch it in a pot of boiling salted water until it is tender all around. Shock, drain and allow to cool completely. From here on, you can dress it with a vinaigrette and fill it with cold pasta salad! Keeps in your refrigerator for up to 4-5 days.
Organic Gold Chard – Coke Farm San Bautista, CA
Like golden masts with hunter green sails, gold chard is quite a beautiful sight! My husband loves to use this variety because it doesn’t stain in dishes the way red chard usually does. Don’t forget to keep the stems! They are great blanched or braised and they have the texture of artichoke hearts. If you want to put them both in a dish, cook the stems first as they are thicker and will need more time to cook. The chard leaves can then be added during the last five minutes of cooking time. Best kept in your refrigerator crisper. Use within 3-4 days.
Organic Spring Shallots – Coke Farm San Bautista, CA
This year is the first time I’ve ever seen spring shallots and it gets me so excited! I’m always up for trying new produce! Spring shallots, along with other spring onions and green garlic, come as the result of the farmer thinning out their rows upon rows of allium and garlic goodness. That way, there is more space for the others to grow and mature to the size of onions and shallots we typically see. That said, spring shallots, onions, and garlic are only available during a certain window in the late spring/summer. Much more subtle in flavor, spring shallots aren’t very recognizable at first because you’ll be looking at a greenish/white bulb as opposed to the rusty colored paper bulb you’re use to seeing. Don’t discard the green tops, as they can be cooked! Add it to dishes halfway through cooking time. Not only will it impart a subtle flavor, but it will also give your dish color. Best stored in your refrigerator. It can keep for about a week.
Organic Cantaloupe – Goldie Farm Holtville, CA
Have you had enough yet? I didn’t think so! And how could you with cantaloupe that tastes this good? We were all surprised with how great this cantaloupe tasted since it was the first crop out of Holtville, California. Sweet, juicy, and incredibly delicious, all it needs is a slice of Prosciutto di Parma! What I like to do is let it ripen on the counter until it gets slightly soft and dimpled, then I put it in the refrigerator to cool, then slice and eat!
The Vegetarian Basket also includes: Rockhill Creamery Dark Canyon Edam (Richmond, UT)
The Omnivore Basket also includes: Rockhill Creamery Dark Canyon Edam (Richmond, UT) and Morgan Valley Ground Lamb (Delta, UT)
The Omnivore PLUS Basket also includes: Rockhill Creamery Dark Canyon Edam (Richmond, UT) and Canyon Meadows Ranch Ribeye Steak (Altamont, UT)
Customers who opted for additional fruit will be receiving: Hirahara Family Farm Organic Blueberries, San Bautista, CA and Burkart Farm Organic Yellow Peaches, Dinuba, CA
~Organic certification is provided by California Certified Organic Farmers (CCOF). CCOF has been helping to create and maintain extremely high standards in organic farming since 1973.~
Marinated radicchio
serves 4 as a side dish
2 heads radicchio
1/3 cup white wine vinegar
½ teaspoon salt
2 black peppercorns
1 bay leaf
1/4 cup extra virgin olive oil
salt and freshly ground black pepper to taste
Finely grated hard boiled egg
1. Remove and discard any imperfect outer leaves from radicchio. Quarter heads lengthwise and set aside.
2. Combine vinegar, 3 cups water, peppercorns, salt, and bay leaf in a large pot and bring to a boil. Blanch radicchio wedges, a few at a time, for 1–2 minutes. Blot dry with a towel, squeezing gently to remove as much moisture as possible.
3. Arrange wedges in layers in a glass or ceramic dish. Cover with olive oil, cover with plastic wrap, and refrigerate overnight. Bring radicchio to room temperature, season with salt and pepper, and slice (radicchio may also be served unsliced). Serve garnished with finely grated hard-cooked egg. This dish will keep in the refrigerator for up to 2 weeks.
Spaghetti with chard and pecorino
serves 4
1 tablespoon olive oil
2 onions, thinly sliced
2 bunches chard, trimmed and chopped
3 garlic cloves, smashed and minced
14 ½ oz canned diced tomatoes with juices
¼ cup dry white wine
¼ teaspoon dried crushed red pepper flakes
salt and pepper to taste
8 ounces whole wheat spaghetti
¼ cup pitted kalamata olives, coarsely chopped
2 tablespoons freshly grated pecorino cheese
2 tablespoons toasted pine nuts
1. Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.
2. Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine.
3. Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.
Sweet cantaloupe drink
serves 6-10
Summer wasn’t complete without this refreshing drink for me growing up. I remember my parents making this every summer. While the other kids had lemonade, my siblings and I had this sweet cantaloupe drink. Think of it as the Filipino version of the Mexican agua fresca. I hope it refreshes you as much as it did for us, and still does to this day!
1 ripe medium sized cantaloupe
1 lemon or lime, juiced
about 6-8 cups cold water
simple syrup to taste
1. Peel, seed and grate the cantaloupe into a large bowl, making sure to catch all the juice runoff.
2. Transfer to a large punchbowl or pitcher, add lemon or lime juice and cold water just so that it dilutes the melon juice and strings, adding more cold water if necessary. Add simple syrup to taste and serve ice cold with a spoon to scoop out the melon! A bruised mint leaf or two would be wonderful in this as well.
*There was another variation to this drink that my parents also made. Prepare the cantaloupe the same way, omit the citrus juice, add whole milk instead of water and sweeten with simple syrup. I have to have it both ways every summer! It makes a great breakfast drink!
Ground lamb and rosemary kebabs
serves 2-4
1 bunch rosemary sprigs
1 package ground lamb
1 large shallot, minced
2 tablespoons parsley, chopped fine
1 tablespoon rosemary, chopped fine
1 whole egg, lightly beaten
salt and freshly ground black pepper
1. Prepare the rosemary by pulling off all but the last inch of leaves on the tip. Soak in a bowl of water and set aside.
2. In a large bowl, combine the ground lamb, shallot, parsley, rosemary and egg. Mix until ¾ of the way combined. Add about 1 teaspoon of freshly ground black pepper and continue mixing until just combined. Do not over work your meat!
3. Remove the rosemary kebabs from the bowl of water and wrap each of the rosemary stems with a few tablespoons of the ground lamb mixture, pressing the ground meat around the stem, much like you would kofta. Make sure it is even all the way around. Continue wrapping and pressing each rosemary stem until you use all the ground lamb mixture.
4. Allow to marinate in your refrigerator for at least a half hour. In the meantime, prepare your grill, broiler or sauté pan and heat until medium-high. If you will be using a grill or broiler, you can wrap the exposed rosemary tip in aluminum foil while you grill to prevent the leaves from burning and falling off. When your grill, broiler or sauté pan are nice and hot, season your kebabs lightly with salt on all sides and cook to desired doneness. Enjoy right away!
Shopping list...
Marinated radicchio
-2 heads radicchio (1 head included in HALF shares and 2 heads included in FULL shares)
-1 bottle Tibvrtini White Wine Vinegar
-1 package Spicely Organic Whole Black Peppercorns
-1 package fresh bay leaves
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2008 Harvest
-1 half dozen package Clifford Family Farm Eggs
Spaghetti with chard and pecorino
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2008 Harvest
-2 onions
-2 bunches chard (1 bunch included in HALF shares and 2 bunches included in FULL shares)
-1 bulb garlic
-1 can Diced San Marzano Tomatoes
-1 bottle dry white wine (we do not carry this item)
-1 package Spice Organic Dried Crushed Red Pepper Flakes
-1 package Rustichella D’Abruzzo Whole Wheat Spaghetti
-¼ cup pitted kalamata olives
-1 small wedge pecorino romano
-1 package pine nuts
Sweet cantaloupe drink
-1 ripe medium sized cantaloupe (1 included in HALF shares and 2 included in FULL shares)
-1 lemon or lime
-1 package Woodstock Farms Sugar
Ground lamb and rosemary kebabs
-1 bunch rosemary sprigs (1 included in HALF shares and 2 included in FULL shares
-1 package ground lamb (included in OMNI shares only)
-1 large shallot
-1 bunch fresh Italian parsley
-1 half dozen package Clifford Family Farm Eggs