Category Archives: It’s All About A Box

March Fresh Food Box News!

Posted by Apr 28, 2017 It's All About A Box Leave a Comment
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!

Posted by Apr 28, 2017 It's All About A Box Leave a Comment

 

 

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.

 

 

 

 

 

 

All The Best Ontario Has to Offer!

Posted by Aug 4, 2015 It's All About A Box Leave a Comment
All The Best Ontario Has to Offer!

If you haven’t been out to your local Farmers Markets lately than you should definitely get out to the Georgetown Farmers Market tomorrow. With the last of the Ontario raspberries and the first of the Ontario melons there couldn’t be a better time. Late July also means the arrival of Ontario corn.

Corn is never nearly as good as when you have it fresh picked and onto your barbecue in less than a day. The sugars in corn break down very quickly so the corn that you find imported the other 10-11 months a year just can’t compare in taste to the fresh sweet Ontario corn we get for such a short time. We have a special treat for our Georgetown box this week as Busy Liz will be supplying us with some delicious corn fresh from her fields.

From Halton Region this week: Busy Liz’s corn, green beans and beets, Marshall’s real Farmers Market Kale, Broccoli and Cauliflower from Saliba Produce. The Georgetown box is 100% Ontario for the first time this year with plenty of ultra local produce inside!

Busy Liz Farm Shop: 8405 Guelph Line Campbellville
Open:
Tuesday-Friday 12-5
Saturday- Sunday 10-6

Marshall’s Real Farm Market: 13517 First Line Nassageweya, Moffat
Open:
Wednesday- Friday 2-7
Saturday-Sunday 10-5

In Your Box This Week:

In your $10 bag we have included: Busy Liz’s Corn, Busy Liz’s Green Beans, Buzy Liz’s Beets, Marshall’s Real Farm Market Kale, Broccoli, Peaches, Carrot Bunch, Green Leaf Lettuce, Tomato, Zucchini, Apples, Plums, New Potatoes, English Cucumbers, Green Onions

 

In your $15 Box we have many of the same items in greater quantity  with additional items:  Busy Liz’s Corn, Busy Liz’s Green Beans, Marshall’s Real Farm Market Kale, Broccoli, Peaches, Carrot Bunch, Green Leaf Lettuce, Tomato, Zucchini, Apples, Plums, New Potatoes, English Cucumbers, Green Onions as well as Cauliflower

 

In your $20 Box we have many of the same items in greater quantity with additional items: Busy Liz’s Corn, Busy Liz’s Green Beans, Marshall’s Real Farm Market Kale, Broccoli, Peaches, Carrot Bunch, Green Leaf Lettuce, Tomato, Zucchini, Apples, Plums, New Potatoes, English Cucumbers, Green Onions, Cauliflower as well as Celery and Giant Radishes
Corn and Zucchini Fritters

Kernals from 2 cobs of roasted corn
1 Cup of grated zucchini
1 stalk of green onion finely chopped
1 Tablespoon olive oil
2 Eggs
Salt and Pepper to Taste
1 Teaspoon hot sauce
1/2 cup flour
1 Teaspoon baking powder
3 Tablespoons Canola Oil

  1. Heat 1 tb oil in pan.
  2. Add zucchini and stir for 1.5 minutes
  3. Add corn and stir for another 30 seconds
  4. Remove vegetables from pan
  5. Put eggs, salt and pepper in a bowl and whisk.
  6. Add flour and baking powder and whisk until the mixture is smooth
  7. Add vegetables
  8. Heat remaining oil
  9. Drop cookie sized spoonfuls of mixture into pan, and cook both sides until golden

 

When the Weather Heats Up So Do the Prices!

Posted by Aug 4, 2015 It's All About A Box , , , , Leave a Comment
When the Weather Heats Up So Do the Prices!

The heat wave that we have been experiencing over the past week isn’t just hard on cooling costs, it often translates to our farmers fields as well. Our crops can handle normal summer weather, however when a heat wave like this passes through our produce is significantly affected and prices tend to spike. The American dollar being as strong as it is also has an impact on the price for Ontario produce. For a lot of produce such as broccoli, cabbage and cauliflower that have a strong Ontario growing season distributors can make much more by selling to the States even with the transportation cost. This means less Ontario available which in turn increases the price for local produce.

We always do our best to fill the boxes with as much quantity and size as we possibly can and I have tried to source produce for this box that avoids the price increase.  You shouldn’t see much of a decrease if one at all from last months box, and with temperatures hopefully cooling down over this next month your September box will be one of the fullest of the year.

Your box this week will be all Ontario with many Halton Farmers including Busy Liz, Marshall’s Real Farmers Market and Fisher Farms.

In your $10 bag we have included: Busy Liz’s Corn, Busy Liz’s Cauliflower, Marshall’s Spanish Onions, Marshall’s Zucchini, Fisher Farms Pears, Field Tomato, English Cucumber, Plums, Peaches, Green Onion, New Potatoes, Green Kale, Carrots, and as a substitute for June’s missing English Cucumber we have Busy Liz’s Green Beans

In your $15 Box we have many of the same items in greater quantity  with additional items:  Busy Liz’s Corn, Busy Liz’s Cauliflower, Marshall’s Spanish Onions, Marshall’s Zucchini, Fisher Farms Pears, Field Tomato, English Cucumber, Plums, Peaches, Green Onion, New Potatoes, Green Kale, Carrots, as well as Celery, Romaine and Radish Bunch

In your $20 Box we have many of the same items in greater quantity with additional items: Busy Liz’s Corn, Busy Liz’s Cauliflower, Marshall’s Spanish Onions, Marshall’s Zucchini, Fisher Farms Pears, Field Tomato, English Cucumber, Plums, Peaches, Green Onion, New Potatoes, Green Kale, Carrots,Celery, Romaine, Radish Bunch as well as Marshall’s Beet Bunch

Summer Radish and Potato Salad

2 pounds new yellow potatoes scrubbed, skin on

1 cup olive oil

1/4 cup vinegar – white or apple cider

Salt and freshly ground black pepper

2 (about 4 cups) chopped celery, thinly sliced

1 bunches radishes, thinly sliced

8 (1 cup) green onions, white and light green parts only, thinly sliced

Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 20 minutes. Drain and let cool slightly. Slice the potatoes 1/2 inch thick

In a large bowl, whisk the olive oil with the vinegar and season with salt and pepper. Gently fold in the potatoes and celery. Let stand at room temperature until cool, about 30 minutes. Just before serving, fold in the radishes and green onions and season with salt and pepper.

Yours in Healthy Food,

Brenda