March Fresh Food Box News!

Avocado Facts!

 Although they’re often referred to as a vegetable, avocados are technically a fruit — they’re a single-seed berry that grows on a tree!

The color of an avocado’s skin isn’t the best way to determine ripeness. Hold the avocado in the palm of your hand and give it a gentle squeeze instead; ripe avocado will be firm, but will yield slightly to gentle pressure.

You can ripen avocados by placing them in a plain brown paper bag and storing them at room temperature. Adding an apple or banana to the bag will speed the ripening process.

Better than a multi-vitamin? One ounce of avocado (about one fifth of a medium avocado) has nearly 20 different vitamins, minerals, and phytonutrients.

Use avocados in place of butter when you’re baking; they’ll help keep baked goods moister for a longer period of time.

Avocados make a healthy alternative to creamy frozen pudding pops. Just mix avocado with lime juice and honey to taste and then blend the avocado mixture into twice as much milk before freezing in Popsicle molds.

Recipes!
Spinach and Potato Frittata

2 tablespoons olive oil

6 small red potatoes, sliced

1 cup torn fresh spinach

2 tablespoons sliced green onions

1 teaspoon crushed garlic

salt and pepper to taste

6 eggs

1/3 cup milk

1/2 cup shredded Cheddar cheese

 

Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.

In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

 

Aloo Phujia

This simple Indian recipe is a great way to add some kick to your potatoes

1 onion, chopped

1/4 cup vegetable oil

1 pound potatoes, peeled and cubed

1 teaspoon salt

1/2 teaspoon cayenne pepper

1/2 teaspoon ground turmeric or curry powder

1/4 teaspoon ground cumin

2 tomatoes, chopped

 

Lightly brown onion in oil in a medium size skillet.

Stir in salt, cayenne, turmeric and cumin. Add potatoes and cook 10 minutes stirring occasionally.

Add tomatoes, cover pan and cook until potatoes are soft, about 10 minutes

The Halton Fresh Food Box is a not for profit corporation which works to provide equitable  access to healthy, predominately  locally grown, fresh fruit and vegetables for the residents of  Halton region.

 

 

April Food Box News!

 

 

April 2017

 
What’s In the Box This Month?
In your $10 bag we have included:  Spinach, Ontario Tomatoes, Eggplant, Ontario Yellow Onions, Oranges, Ontario Carrots, Ontario Apples, Ontario Sweet Potatoes, Bananas, Zucchini, Peppers, Cucumber and Mushrooms.
In your $15 Box we have many of the same items in greater quantity  with additional items:  Spinach, Ontario Tomatoes, Eggplant, Ontario Yellow Onions, Oranges, Ontario Carrots, Ontario Apples, Ontario Sweet Potatoes, Bananas, Zucchini, Peppers, Cucumber and Mushrooms.
In your $20 Box we have many of the same items in greater quantity with additional items: Spinach, Ontario Tomatoes, Eggplant, Ontario Yellow Onions, Oranges, Ontario Carrots, Ontario Apples, Peppers Ontario Sweet Potatoes, Bananas,  Zucchini, Cucumber and Mushrooms as well as Spaghetti Squash, Kiwi and Kale.

 

Recipes!!

Zucchini Meatloaf Boats

1 large zucchini, cut in half lengthwise

1/4 cup olive oil

1 onion, chopped

1 teaspoon minced garlic

1 1/2 pounds ground beef

2 eggs

1 1/2 cups Italian seasoned bread crumbs

1 tablespoon dried basil

1/4 cup grated carrot

1/3 cup grated Parmesan cheese

1 (26.5 ounce) can spaghetti sauce, divided

1 cup shredded mozzarella cheese

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Scoop out and discard zucchini seeds, leaving the hollowed-out shells. Sprinkle garlic salt into the hollowed-out zucchini, and set aside. Heat olive oil in a skillet over medium heat, and cook the onion and garlic until the onion is translucent, about 5 minutes. Remove from heat and allow to cool.
  3. In a mixing bowl, mix the ground beef, eggs, bread crumbs, basil, carrot, and Parmesan with the onion mixture. Stuff the zucchini halves with the meat mixture, and place them into a baking dish. Spoon half the spaghetti sauce over the zucchini, covering all the meat.
  4. Bake in the preheated oven until the meat is no longer pink in the center and the zucchini are tender, about 45 minutes. Sprinkle the mozzarella cheese over the zucchini, and return to oven until the cheese melts, about 5 more minutes. Heat the remaining spaghetti sauce in a small saucepan over medium heat while the zucchini boats are cooking. Serve the zucchini boats with the additional sauce on the side

 

Red Pepper Eggplant Dip

a 3/4-pound eggplant

2 pounds red bell peppers

4 tablespoons olive oil (preferably extra-virgin) plus additional for coating the vegetables

4 large garlic cloves, minced (about 1 1/2 tablespoons)

3 tablespoons fresh lemon juice, or to taste

1 small fresh jalapeño pepper, seeded and minced

(A few dashes of hot sauce can be used as an alternative)

pita loaves, or sliced veggies for dipping

Preheat oven to 400°F.

Coat eggplant and bell peppers lightly with additional oil and arrange in a jelly-roll pan. Roast vegetables, turning once or twice, 30 to 40 minutes, or until eggplant is very soft and bell peppers are charred. Transfer peppers to a metal bowl and let steam, covered tightly with plastic wrap, until cool enough to handle.

Peel and seed bell peppers and pat dry between paper towels. Peel eggplant and put flesh in a food processor. Add bell peppers, remaining 4 tablespoons oil, garlic, lemon juice, jalapeño, and salt and pepper to taste and combine well.

Transfer mixture to a heavy saucepan and simmer, stirring frequently, 15 to 20 minutes, or until thickened and reduced to about 2 cups.

Cool dip and chill, covered, at least 1 day and up to 1 week. Serve with Pita Chips or Fresh Veggies.

 

The Halton Fresh Food Box is a not for profit corporation which works to provide equitable  access to healthy, predominately  locally grown, fresh fruit and vegetables for the residents of  Halton region.

 

 

 

 

 

 

Happy Thanksgiving!

Happy Thanksgiving to all of Halton!

As we get later into October the weather starts to have a large effect on certain field veggies that we are hoping to include as long as possible. Kale, lettuce and other leafy greens can often stick around until early November, however a bad frost could end them sooner than expected. We will do our best to continue offering Ontario only produce, however may need to make last minute substitutions to ensure you get the box that you ordered.

Your Post Thanksgiving Oakville Box:

 In your $10 bag we have included: Fisher Farm Pears, Tigchelaar Apples, Kale,   Sweet Potatoes, Jumbo Red Radish Bunch, Zucchini, Brussel Sprouts, Green Peppers, Yellow Cooking Onions, Green Onion, Romaine Lettuce, Leeks, Carrots and Vine Tomatoes
In your $15 Box we have many of the same items in greater quantity  with additional items: Fisher Farm Pears, Tigchelaar Apples, Kale,   Sweet Potatoes, Jumbo Red Radish Bunch, Zucchini, Brussel Sprouts, Green Peppers, Yellow Cooking Onions, Green Onion, Romaine Lettuce, Leeks, Carrots, Vine Tomatoes as well as Spaghetti Squash from Marshalls Real Farmers Market.
In your $20 Box we have many of the same items in greater quantity with additional items: Fisher Farm Pears, Tigchelaar Apples, Kale, Sweet Potatoes, Jumbo Red Radish Bunch, Zucchini, Brussel Sprouts, Green Peppers, Yellow Cooking Onions, Green Onion, Romaine Lettuce, Leeks, Carrots, Vine Tomatoes, Spaghetti Squash from Marshalls Real Farmers Market as well as Red Cabbage.
Buffalo Chicken Spaghetti Squash
 1 Spaghetti squash, cut in half lengthwise
3 green onions, chopped
2 chicken breasts, cubed
1-2 tbsp olive oil
2 tsp minced garlic
1 cup shredded carrots
1 cup shredded cabbage
3/4 cup Hot Sauce
blue cheese crumbles
1. Preheat oven to 400F
2. Cut Spaghetti Squash in half, remove seeds and lightly cover with olive oil.
3. Place Spaghetti squash cut side up on a baking sheet and bake for 45-60 minutes or until insides can be easily forked apart. Gently scrape the spaghetti squash out with a fork, only removing what can easily be scraped.
4. Heat a large saucepan with olive oil. Saute garlic and green onions until golden. Add chicken and cook for about 5-7 minutes until chicken is cooked through.
5. Add spaghetti squash to the saucepan and toss together with carrots and chopped cabbage.
6. Stir in desired amount of Hot Sauce. Garnish with blue cheese and green onions. Serve!

First Fresh Food Box of the Fall Season

The summer season has come to a close and the box contents will be changing quite a bit over the coming weeks and months. This will be the last week for peaches, nectarines and cantaloupe with the colder weather starting to come in. Most field veggies will still be available with kale and chard often staying in season until November. Your boxes will start to see more Ontario root vegetables as well as greenhouse grown items like hydroponic lettuce, peppers and mushrooms.

Your box content for Georgetown this week:

In your $10 bag we have included: Fisher Farm Pears, Busy Liz Eggplant, Tigchelaar Apples, Peaches, Nectarines, English Cucumber, Pepper Squash, Yellow Onions, Green Onion, Romaine Lettuce, Leeks, Carrots and Roma Tomatoes
In your $15 Box we have many of the same items in greater quantity  with additional items: Fisher Farm Pears, Busy Liz Eggplant, Tigchelaar Apples, Peaches, Nectarines, English Cucumber, Pepper Squash, Yellow Onions, Green Onion, Romaine Lettuce, Leeks, Carrots, Roma Tomatoes as well as Green Kale and Sweet Potatoes
In your $20 Box we have many of the same items in greater quantity with additional items: Fisher Farm Pears, Busy Liz Eggplant, Tigchelaar Apples, Peaches, Nectarines, English Cucumber, Pepper Squash, Yellow Onions, Green Onion, Romaine Lettuce, Leeks, Carrots, Roma Tomatoes, Green Kale, Sweet Potatoes as well as Cantaloupe
Brown Butter and Acorn Squash Puree
Squash is such a versatile vegetable with so many varieties and possibilities. Pepper squash which is also called acorn squash has a dark green outside and a bright orange center which is delicious roasted, mashed or in this case made into a terrific pasta sauce. This squash puree tastes incredible poured over your favourite ravioli, with a chicken ravioli being my personal go to.
 1 Medium Pepper Squash
1 Tablespoon Olive Oil
3 Tablespoons butter
6 Sage Leaves
Salt and Pepper to taste
 Preheat oven to 400 F
Cut acorn squash in half removing seeds and lightly cover tops with olive oil, cook for 60-70 minutes or until fully soft
Place 3 tablespoons of butter into a pan cooking until dark brown
Blend the insides of the cooked acorn squash with the brown butter until fully smooth, pour over ravioli placing fresh sage on top

Last Box of the Season!

Your Box Contents For Burlington:
In your $10 bag we have included:  Marshall’s  Corn, Busy Liz Eggplant, Tgchelaar Apples, Fisher Farm Pears, Peaches, Nectarines, English Cucumber, Zucchini, Yellow Onions,  Green Onions, Romaine Lettuce, Leeks, Carrots and Roma Tomatoes
In your $15 Box we have many of the same items in greater quantity  with additional items: Marshall’s  Corn, Busy Liz Eggplant, Tgchelaar Apples, Fisher Farm Pears, Peaches, Nectarines, English Cucumber, Zucchini, Yellow Onions,  Green Onions, Romaine Lettuce, Leeks, Carrots, Roma Tomatoes as well as Sweet Potatoes and Cantaloupe
In your $20 Box we have many of the same items in greater quantity with additional items: Marshall’s  Corn, Busy Liz Eggplant, Tgchelaar Apples, Fisher Farm Pears, Peaches, Nectarines, English Cucumber, Zucchini, Yellow Onions,  Green Onions, Romaine Lettuce, Leeks, Carrots, Roma Tomatoes, Sweet Potatoes, Cantaloupe  as well as Cabbage and Marshall’s Beets

Sweet Potato and Leek Gratin

2 medium leeks, white and light green parts chopped (6 cups)
1  Tbs. olive oil, divided
2 cloves garlic, minced (1 Tbs.)
2 Tbs. chopped fresh rosemary, divided
2 medium sweet potatoes, peeled and cut into ⅛-inch-thick slices
1/4 cup low-sodium vegetable broth
2 Tbs. Italian seasoned dry breadcrumbs
2 Tbs. finely grated Romano cheese, optional
1. Preheat oven to 450°F. Coat 10-inch round pan with cooking spray.
2. Heat 1 Tbs. oil in nonstick skillet over medium-high heat. Add leeks, garlic, and 1 Tbs. rosemary; sauté 8 minutes, or until softened. Season with salt and pepper, if desired.
3. Arrange one-third sweet potato slices over bottom of prepared pan, overlapping slightly. Spread half of leek mixture on top. Arrange another one-third sweet potato slices over leeks; top with remaining leeks, followed by remaining sweet potatoes. Drizzle broth over dish. Cover pan with foil, and bake 35 minutes.
4. Stir together breadcrumbs, remaining 1 tsp. oil, remaining 1 Tbs. rosemary, and Romano cheese, if desired, in small bowl. Remove foil from gratin, and sprinkle with breadcrumb mixture. Bake, uncovered, 15 minutes, or until breadcrumbs are browned and crisp. Let gratin cool slightly before cutting into 8 wedges and serving