2011 Box 2
7 fair trade bananas
6 oz. blueberries
8 oz. local Florida strawberries
3 heads broccoli
5 Roma tomatoes
2 red bell peppers
1 red onion
1 bunch rapini
i mango
2 zucchini
5 oz. bagged baby arugula
1 eggplant
How I Used My Share
Red bell peppers in Hold the Sauce Stuffed Sweet Peppers
Eggplant, red onion and rapini in Eggplant Ragu
Arugula in Grown-up Tuna Noodles
Broccoli in Sicilian Broccoli Rice
Tomatoes Oven-Roasted Tomato Jam
Zucchini in Umami Noodles
Leftover vegetables from last week in Halibut & Vegetables in Papillote
Most of the fruit I ate out of hand
I have the mango left over.
My Favorite Recipe From This Box
Umami Noodles
Put a large pot of generously salted water on to boil.
While your water is working, dice 2 small zucchini and 1 oz. dried porcini mushrooms.
Sautee zucchini in 1 Tbsp. olive oil over medium-high heat until soft, approximately 3-4 minutes.
Add 1 more Tbsp. olive oil, 1/2 Tbsp. unsalted butter and porcini mushrooms. Sautee until zucchini is falling apart and porcini reconstitute, approximately 5 minutes.
Toss with 1/3 package cooked “No Yolk” wide egg noodles, 1/2 Tbsp. unsalted butter and 2 Tbsp. soy sauce.
Enjoy. Serves 1 as a hearty dinner, 2 as a light dinner.
1 Year Ago
4 Comice pears
6 oz. blueberries
5 local Florida Honey tangerines
1 local Florida Honey orange
6 fair trade bananas
4 leeks
6 turnips
1 parsnip
3 carrots
1 bunch celery
1 huge bunch dill
4 local Roma tomatoes
2 portobello mushrooms
1 head romaine lettuce
1 head cauliflower
3 sweet potatoes
1 bunch green chard
What I made: Mashed Cauliflower with Dill, Warm Winter Vegetable Salad with Bacon, Stir-Fried Celery in Meat Sauce, Ribollita, Feta & Walnut Salad.
Gastography 