What’s Planned for the 12/7/16 Shares?

Prepayments for 12/7/16 are due by Monday, December 5th at 8p. Please note this is a projection of what we plan to order.

Our next order will be January 18th.

To order online, click here.

FULL AND HALF SHARES- $50/$30 (A MIX OF THE FOLLOWING, ~8 to 12 Items):

  • Romaine
  • Broccolini
  • Beets
  • Savoy Cabbage
  • Cucumbers
  • Red and Green Bell Peppers
  • Kale
  • Tomatoes
  • Avocado
  • Bananas
  • Apples
  • Mango
  • Valencia Oranges
  • Bartlett Pears

FRUIT SHARES – $30 (A MIX OF THE FOLLOWING):

  • Apples
  • Satsuma Oranges
  • Bananas
  • Bartlett Pears
  • Mango

Please note this is a list of what we project to order. Our final list may change due to availability of produce and funds on day of order.

The Perfect Allergy Friendly Chocolate Chip Cookie

Baking with gluten-free and dairy-free ingredients can be tricky, especially if you’re trying to keep things as healthy as possible. There’s a whole new approach needed when substituting wheat and butter. I’ve tried several recipes and combinations of ingredients and continued to have less than desirable results until now. Though we prefer vegan recipes, every trial and error has pointed back to the importance of the egg. I shall continue working on egg substitutes, but until then, this is a solid, tested and tried (a few times) recipe for your allergy-sensitive friends and loved ones.

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You’ll Need:

1/4 cup Refined Coconut Oil (soft, warm, not solid)
1/4 cup EVOO
1/4 cup Sugar
1/2 cup Brown Sugar
1 tsp Vanilla Extract
1 medium or large Egg
1 and 1/4 cup Bob’s Red Mill Gluten Free 1 to 1 Flour
1/2 tsp Baking Powder (aluminum free)
1/2 tsp Baking Soda
1/4 tsp Salt
1/4 cup Gluten-Free Quick Oats (optional)
1/2 cup Dairy-Free, Gluten-Free, Soy-Free Chocolate Chips (Enjoy Life is a great brand.)
*Note: If you just under 1/4 coconut oil and just over 1/4 cup EVOO, they dough will spread better during baking. I prefer to use a 1/2 cup measuring cup and fill just under half of with coconut oil and pour the EVOO on top to fill the measuring cup.

Directions:
In a large mixing bowl, combine coconut oil, EVOO, sugar, brown sugar, vanilla, and egg. Mix well and be sure no chunks of coconut oil or sugar are present. Add in flour, baking powder, baking soda, and salt and mix well. Add oats and chocolate chips and mix well.

Place a spoonful of dough on a parchment paper lined cookie sheet leaving 1 inch diameter for dough to spread. Bake at 375F for 11 minutes. Allow to cool before serving.

Red Wine Cranberry Sauce

One of our family’s favorite recipes during the holidays is this Red Wine Cranberry Sauce. The balance between tart and sweet makes a great combination for your holiday poultry, stuffing, and pastries.

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You’ll Need:

1 bottle of Red Wine (750 mL)
15 oz fresh Cranberries
2.5 cups Sugar
2 fresh Oranges, sliced (remove seeds)
2 Cinnamon Sticks
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Combine all ingredients in a large crock pot and cook on high for 5-6 hours. Stir occasionally after 2 hours. When sauce has cooled, remove cinnamon sticks and large pieces of orange peel before serving.

Mushroom Gravy

If you’re looking for an easy gravy to whip up for Thanksgiving, this may be your new recipe. It’s vegan and only requires a few ingredients. img_20161122_092634

You’ll Need:
10 oz Chopped Onion
1 lb Sliced Mushrooms
6 cloves of Garlic, crushed
1 tbsp of Saporito’s Rosemary fused EVOO
6 leaves of fresh Sage (2 large, 4 medium to small), diced
2-3 sprigs fresh Thyme, picking only the leaves
3.25 cups of Water
3.5 tbsp Corn Starch
Salt to taste

In a quart size pot, add onion, mushrooms, garlic and oil and cook on medium heat for 5-10 minutes. Be sure to stir it every few minutes. Add 3 cups of water and herbs. Cook on medium heat for 5-10 minutes. It should gently boil for at least 5 minutes. Dissolve corn starch in 0.25 cup of cold water. Then, stir in the corn starch to the gravy. Bring to a boil for at least 1 minute, continuously stirring. Remove from heat and allow to cool slightly before serving.

Wish List for 11/9/16

Prepayments for 11/9/16 are due by Monday, November 7th at 8p. Please note this is a projection of what we plan to order.

Our next order will be our Box of Giving on December 7th.

To order online, click here.

FULL AND HALF SHARES- $50/$30 (A MIX OF THE FOLLOWING, ~8 to 12 Items):

  • Romaine
  • Asparagus
  • Zucchini
  • Yellow Squash
  • Cucumbers
  • Cauliflower
  • Kale or Spinach
  • Mushrooms
  • Bananas
  • Gala Apples
  • Bartlett Pears
  • Mix of Citrus

FRUIT SHARES – $30 (A MIX OF THE FOLLOWING):

  • Gala Apples
  • Raspberries
  • Bananas
  • Bartlett Pears
  • Mango

Please note this is a list of what we project to order. Our final list may change due to availability of produce and funds on day of order.

What’s Planned for the 10/26/16 Shares?

Prepayments for 10/26/16 are due by Monday, October 24th at 8p. Please note this is a projection of what we plan to order.

Our next order will be for November 9th.

To order online, click here.

FULL AND HALF SHARES- $50/$30 (A MIX OF THE FOLLOWING, ~8 to 12 Items):

  • Romaine
  • Asparagus
  • Gold Beets
  • Rainbow Carrots
  • Broccoli
  • Cucumbers
  • Georgia Green Peppers
  • Corn
  • Bananas
  • Fuji Apples
  • Bartlett Pears
  • Cranberries

FRUIT SHARES – $30 (A MIX OF THE FOLLOWING):

  • Fuji Apples
  • Seedless Grapes
  • Bananas
  • Bartlett Pears
  • Gold Kiwi

Please note this is a list of what we project to order. Our final list may change due to availability of produce and funds on day of order.

What’s Planned for the 10/12/16 Shares?

Prepayments for 10/12/16 are due by Monday, October 10th at 8p. Please note this is a projection of what we plan to order.

Our next order will be for October 26th.

To order online, click here.

FULL AND HALF SHARES- $50/$30 (A MIX OF THE FOLLOWING, ~8 to 12 Items):

  • Romaine
  • Kale
  • Zucchini
  • Broccoli
  • Cabbage or Bok Choi
  • Celery or Cucumbers
  • Yellow Onion
  • Red Pepper
  • Bananas
  • Gala Apples
  • Bartlett Pears
  • Seedless Grapes

FRUIT SHARES – $30 (A MIX OF THE FOLLOWING):

  • Mango
  • Seedless Grapes
  • Gala Apples
  • Bartlett Pears
  • Gold Kiwi

Please note this is a list of what we project to order. Our final list may change due to availability of produce and funds on day of order.

What’s planned for 9/28/16?

Prepayments for 9/28/16 are due by Sunday, September 25th at 8p. Please note this is a projection of what we plan to order.

Our next order will be for October 12th.

To order online, click here.

FULL AND HALF SHARES- $50/$30 (A MIX OF THE FOLLOWING, ~8 to 12 Items):

  • Romaine
  • Kale
  • Roma Tomatoes
  • Green Acorn Squash
  • Red Beets
  • Broccolini
  • Gypsy Peppers
  • Red Potatoes
  • Bananas
  • Gala Apples
  • Seedless Grapes

FRUIT SHARES – $30 (A MIX OF THE FOLLOWING):

  • Mango
  • Seedless Grapes
  • Apples
  • Strawberries
  • Pluots or Plums
  • Valencia Oranges

Please note this is a list of what we project to order. Our final list may change due to availability of produce and funds on day of order.

Perfect Post Workout Breakfast

This tried and true fruit smoothie will re-hydrate, replenish, and rejuvenate your weary body following those morning workouts, long runs, and investments in the gym. No protein powder needed!

You’ll Need:
Food processor or strong blender (I use a Ninja Blender.)
5 ripe (spotted) Bananas
1/4 fresh, ripe Pineapple
4+ cups frozen Strawberries
Juice of 1 fresh Orange
Powder of 1 Probiotic capsule
1 serving of liquid Zinc

Recipe:
Add bananas, pineapple, and juice to the blender and puree. Add frozen strawberries and puree. (You may need to do this in stages, pushing the chunks of strawberries down to the bottom between 1 minute blending cycles.) Add probiotic and blend. Finally, add zinc and finish blending.

Serves: 1

Note: This is approved for the Whole-Food Plant-Based, Fruitarian, and 80-10-10 Diets, commonly used to heal/reverse auto immune diseases. The 80-10-10 Diet was designed for Olympic Triathletes.

Kidney Bean and Cauliflower “Rice” Chili

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You’ll need:
1 lb Kidney Beans (dry)
1 lb Light Red Beans (dry)
10 medium ripe Tomatoes (diced)
1 head Cauliflower (ground up into rice size pieces using a food processor)
1 large Onion (diced)
1 tbsp Garlic powder
1 tbsp Onion powder
1-2 tsp Cumin
1-2 tsp Chili powder (or more as desired)
salt (add whatever is preferred for your taste)
1 cup Ketchup
1 bag of frozen Corn or 4 cobs of cut corn
Water

Recipe:
Add dried beans into a large pot with 8 cups of water and boil until beans are tender (approximately 30-45 min). Strain and rinse cooked beans. Add cooked beans, ~6 cups of water, and remaining ingredients into a soup pot and simmer for 30 to 60 minutes.