A big thank you to everyone that shared our post requesting extra volunteers for our Oakville packing day this past week. We had our biggest order ever and still managed to finish ahead of our normal ending time. We couldn’t do any of what we do without the amazing help of our volunteers and it can’t be said enough times. Thank you!

With the summer coming up we have some great opportunities for students looking to get their volunteer hours or get more involved in the community. If you’re a parent looking for some great programs to get your kids involved in we always have a need at our packing days and could use a lot of help for our box washing days. Feel free to email manager@haltonfreshfoodbox.com for more information.

Your Burlington Box for April 19th:

In your $10 bag we have included: Ontario Apples, Oranges, Ontario Romaine, Ontario Tomatoes, Ontario Orange Peppers, Ontario Eggplant Ontario Red Beets, Ontario Sweet Potato, Kiwi, Ontario English Cucumber, Bananas, Ontario Carrots and Broccoli

In your $15 Box we have many of the same items in greater quantity  with additional items: Ontario Apples, Oranges, Ontario Romaine, Ontario Eggplant, Ontario Tomatoes, Ontario Orange Peppers, Ontario Red Beets, Ontario Sweet Potato, Kiwi, Ontario English Cucumber, Bananas, Ontario Carrots, Broccoli as well as Celery and Ontario Squash

In your $20 Box we have many of the same items in greater quantity with additional items: Ontario Apples, Oranges, Ontario Romaine, Ontario Eggplant, Ontario Tomatoes, Ontario Orange Peppers, Red Beets, Ontario Sweet Potato, Kiwi, Ontario English Cucumber, Bananas, Ontario Carrots, Broccoli, Celery, Ontario Squash as well as Zucchini and  Swiss Chard

Roasted Red Pepper Sauce

• 3 bell peppers
• 2 tablespoons minced garlic
• 1 Tablespoon fresh basil
• 3 tablespoons olive oil

• 2 cups half-and-half milk
• 1/4 cup grated Parmasean cheese
• 4 tablespoons butter
• salt and pepper to taste

1. Preheat broiler. Coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Use a paper bag to cool the peppers for 30-40 minutes.
2. Remove the seeds and skin from the peppers and cut peppers into small pieces.
3. In a pan, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat and cook for 10-12 minutes.
4. Blend Mixture and return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Parmasean cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. 
5. Serve with pasta, quinoa, grilled chicken or desired dish.

Photo credit: easycooking via Foter.com / CC BY