Since the beginning of the year I have been subscribing to an organic produce delivery service called Farm Fresh to You (www.farmfreshtoyou.com). I had been looking to become apart of some type of CSA or co-op for a while and my friend had told me about who she uses and was very happy with her produce deliveries and the company. The company’s main farm is Capay, in the Capay Valley, in Northern California.
I get my deliveries every other Thursday, they can come anywhere between 8 pm Wednesday night and 8am Thursday morning. Before I went to bed Wednesday night I decided to check outside my front door is see if the box was there, I was pleasantly surprised to find the organic produce filled box.
This weeks produce delivery:
1 bunch of baby carrots (Brawley):
Nutritional Value: about 1 cup (chopped): 52 calories, 4 grams dietary fiber,
vitamin A 428 % (DV), no fat, no cholesterol
Recipe: cumin-roasted carrots (credit: Well Fed by Melissa Jolwan, http://www.theclothesmakethegirl.com)
- 1 lb. fresh carrots (baby or cut large carrots into match stick size)
- 1/2 TBL ground cumin
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 tsp ground black pepper (I left it out, it gives me hickups)
- 1 1/2 TBL coconut oil (or bacon grease, your choose)
- 1/2 fresh lemon (optional)
- a few leaves of fresh parsley and mint, minced, for garnish (optional)
Pre-heat oven 400 degrees.
- mix cumin, cinnamon, salt and pepper in microwave safe bowl. Add coconut oil and microwave until melted (15-20 seconds)
- cut carrots to desired size and toss them with the spice mixture.
- spread the coated carrots on a foil lined baking sheet.
- roast for 15-20 minutes, until tender and lightly browned.
- remove from oven when done and squeeze fresh lemon juice over the top and sprinkle with desired herbs.
4 Fuji apples (Yakima):
Recipe/uses: eat it whole!, cut it up and dip in almond butter, or dice it up and mix in with your salad, there are many easy ways to incorporate apples into your daily life!!
2 navel oranges (Arvin):
Nutritional value: 1 medium: avg 80 calories, 7 g fiber (28% DV), Vitamin C 130 % (DV), Folate 15 % (DV)
Uses: eat it whole (make sure the peel off the skin first 🙂 )
1 lemon (Eureka):
Nutritional value: 1 medium: avg 29 calories, 7 % DV fiber, vitamin C 88 % DV
Uses: cut into slices to put in your H20 or tea, drizzle over salmon before roasting it
2 Hass avocados (Santa Paula):
Nutritional value: 1 whole: 322 calories (avg.), 1 serving size is about 1/5 of an avocado, contains many of the 13 vitamins that our body needs in order to form a complete protein
Uses: add 1 serving size to a smoothie, salads or on the side for breakfast
1 container of strawberries (Irvine):
Nutritional value: 1 cup or approx. 8 large: 50 calories, 11 g carbs, vitamin C 160 % DV, high in folate, 2 g fiber, high in antioxidants
Uses: eat it whole! (this is the easiest way for me to eat them)
1 bunch of red chard (Capay):
Nutritional value: 2 1/2 cups (Chopped): 15 calories, fiber 4 % DV, vitamin A 110 % DV, vitamin C 40% DV, calcium 4 % DV, Iron 10% DV
Uses: saute with bacon grease and add to scrambled eggs
1 bunch of Dino Kale (Capay):
1 bunch green kale (Goodyear):
Nutritional value: 1 cup (chopped): 35 calories, vitamin A 120 % DV, vitamin C 130 % DV, calcium 10 % DV, Fiber 4 % DV
Uses: chop up into salads, couple handfuls into a smoothie
The Dino and green kale have the same nutritional value, they even look extremely similar. The Dino kale (top right) has a darker green and rougher leaves. The green kale (bottom right) is a lighter green and not as rough.
1 lb sweet potatoes (Livingston):
Nutritional value: 1 medium: avg 105 calories, 41 mg sodium (2%DV), 4 g fiber (15%DV), vitamin A 400 % DV, vitamin C 37 % DV, vitamin B6 16% DV
Uses: my go-to way is roasting.
- cube sweet potatoes and place on baking sheet
- drizzle olive oil over them
- bake at 375 degrees for 30-45 mins.
- after the first 15-20 mins, flip the potatoes over and continue baking until they are fork tender.
- note: I do put foil over the veggies for the first 20 mins or so, just so they don’t get completely crispy (unless you like the crispness).
I have to give credit to my mother in law because she is the one that introduced me to roasted veggies. Her recipe included red onions, yams/sweet potatoes, red beets, and red potatoes. She also adds rosemary over them before putting them in the oven. I hope I remembered all the veggies? Since she made those roasted root veggies, that is the only way I cook my starchy veggies.
Do you have any other ideas/recipes that you use for the produce that I listed above?
What is your favorite way to prepare veggies?
***DISCLAIMER*** the nutritional values that is listed above are approximate and based on the standard 2,000 calorie daily intake.