Tag Archives: Sunizona Family Farms

FarmBox Fresh: 9/12/2012

13 Sep

This week I went a little smaller with my box, I’ve been a little overwhelmed with fresh produce, so I have been trying to cut back to get a little break from all the food prep.  So, here is what I picked this week:

 

I got a bunch of carrots with greens, a blackberry apple pie, premium Italian basil, micro parsley, 2 lbs apples for juicing, a big ol’ beef tomato, and green beans.

This week, I decided it was time to try the pie.  I’ve heard good things about it from other participants here, and they were right!  It’s very good pie.  It’s not very big, but it’s worth it!  I’m very excited to have green beans again, they are really good, especially cooked with garlic.  I did make some apple pear juice with my juice extractor earlier this week that was a big hit with the kids, so they are excited to have more apples for juice.  I still have leeks, so I will use some parsley for more Potato Leek Soup.  I know I had a plan for the basil, but that’s escaping my mind at the moment, so if nothing else, I will make pesto!

 

Note: I order a custom box and choose what I want in my box from their Web Store.  There may be variances in availability on different pick up days.

Potato Leek Soup

10 Sep

I have eaten Potato Leek Soup before, but it was a store bought soup mix.  I have never actually cooked with leeks, so I was excited to see them in my Bountiful Baskets this week while most people were turning up their noses at them.  Plus, we also got gold potatoes, so Potato Leek Soup had to be made!  My husband was really excited too, and he really enjoyed the soup.  It also worked out that Saturday was an overcast, rainy, cooler day, great soup weather.  And, it was coupled perfectly with the baguettes I had gotten from my Sunizona Family Farms FarmBox.  Can you tell how excited I am about how well this meal came together?!?!

Potato Leek Soup
Based on recipes here and here

What you need:

1/2 cup butter
2 leeks, white and pale green parts only, chopped (There is a great video here on how to clean and chop the leeks, thank you Kelly H. for the link!)
1 tablespoon cornstarch
4 cups chicken or vegetable broth (make sure to use gluten-free broth if you need this gluten-free)
2 1/2 lbs potatoes, preferably Yukon gold, diced
2 cups half and half or whole milk
1/4 cup chopped fresh parsley
Salt and pepper

How to make it:

Melt butter in a large stock pot and add chopped leeks, plus salt and pepper to taste.  Cook leeks in the butter until tender, about 10-15 minutes.  Do not let leeks brown, brown will give them a burnt taste.

Next, wisk the cornstarch into the chicken broth, leaving no lumps.  Pour into the stock pot.  Then, add the diced potatoes and half and half.  Bring to a boil, then reduce heat to low and simmer for 20-30 minutes, until potatoes are tender.  Stir in the parsley and more salt and pepper, if desired.  If you want a smoother soup, remove about half of soup to a blender and puree, then return to the pot.  You can also use an immersion blender or hand potato masher to slightly mash some of the potatoes in the soup.  Serve hot.

Variations:

Potato Leek Soup with Sausage:  While soup is cooking, crumble and brown 1 pound of Italian sausage.  Drain excess fat.  Stir into finished soup.

Potato Leek Soup with Ham: After soup has finished cooking, add in 2 cups of fully cooked ham (such as Zaycon Foods ham)

FarmBox Fresh: 9/5/2012

6 Sep

This week, I was excited to have 14 other people get FarmBoxes!  Slowly keeps growing here!

Here is what I chose this week in my custom box:

 

This week, I chose radishes, the big ol’ beef tomato, Bartlett pears, green leaf lettuce, green chile peppers, Gala apples, Khorasan sandwich bread, baguette, and rhubarb.  I’m really looking forward to making something with the rhubarb, pie or a crisp, maybe with strawberries.  My girls are loving the pears and apples, and will devour the radishes.  I used the bread and tomato with some cheese for a grilled cheese and tomato sandwich.  The baguette is really good as well, I might spray with olive oil, rub with garlic, and broil it.  Or, just eat it, it’s great like the rest of their bread.

 

Note: I order a custom box and choose what I want in my box from their Web Store.  There may be variances in availability on different pick up days.

FarmBox Fresh: 8/22 and 8/29

30 Aug

I realized I never did post last week, so, I waited until I got yesterday’s box so I could just post them together.

Here is what I got last week:

Watermelon, red potatoes, Gala apples, a lemon cucumber, green leaf lettuce, zucchini, green beans, 1 pound vine ripened tomatoes, and coconut macaroons.  All of this was $28.75.  Coconut macaroons are one of my favorites, and these 3 got eaten in no time!  I made garlic green beans with the green beans, my daughter took sliced lemon cucumber to lunch one day.  The tomatoes I used to make a  tomato mushroom pasta sauce, and the zucchini made Zucchini Chocolate Chip Muffins.  The head of lettuce made a couple of great lunch salads for me.

Here is what I got this week:

 

I got 2 head of lettuce (yes, I love to make salads!), green beans, big ol’ beef tomato (GREAT addition to grilled cheese or perfect for BLTs), 1 pound red vine ripened tomatoes, white potatoes, dinner rolls, Gala apples, and Barlett pears (apples and pears are from Briggs and Eggers orchard, which is also organic).   One daughter had a pear, the other an apple in their lunches today.  I put the dinner rolls in the freezer, we’ll have those soon, but I didn’t want them to get moldy.  Excited to make green beans again, and the white potatoes are great boiled in salt as a side with dinner.

 

Note: I order a custom box and choose what I want in my box from their Web Store.  There may be variances in availability on different pick up days.

 

My FarmBox: 8/15/2012

16 Aug

I’m still hoping to have a FarmBox delivery to my city, but in the meantime, they now deliver to a town about 35 minutes from me, which is great and not too bad of a drive.  The box I got yesterday looked great, and we’re eating some of it already.

This time, I picked the pizza crusts, green leaf lettuce, 2 bunches of radishes, micro cilantro, micro parsley, gala apples (from Briggs & Eggers), white potatoes, zucchini, and spaghetti squash.  Love this program!

 

Note: I order a custom box and choose what I want in my box from their Web Store.  There may be variances in availability on different pick up days.

Basket and FarmBox Breakdown: 8/4/2012

10 Aug

I have been trying to get this written all week!  We took an end of summer “staycation” to a resort in Tucson at the end of last week into the weekend, and then we had to get ready for our big start of school this week, part-time preschool and full day kindergarten for my two darlings.  It’s been just a little busy here lately!  However, the wonderful thing about our “staycation”, was that there was a Sunizona Familiy Farms FarmBox pick up and a Bountiful Baskets site, each within 10 minutes from the resort.  How awesome that both these programs are flexible enough that I can pick up in other locations so I don’t have to miss out on my produce!

Friday afternoon was the pick up for my FarmBox.  I got some of our favorites and tried a few new things this week.

 

This week, I got 1 bunch carrots, 1 seedless cucumber (to make Refrigerator Pickles), 1 bag white potatoes, 1 Big Ol’ Beef  tomato, 1 zucchini, 1 head garlic, 1 6 pack burger buns (these were amazing!), 1 Sprouted Khorasan Plus bread, and 1 head green leaf lettuce.  This cost me $27.25.  I love how fresh this all tastes!  I am so excited that the FarmBox program is now delivering a little closer to me, and I’m still working toward bringing it to my city!

I kept things simple for Bountiful Baskets on Saturday, just getting a regular basket and honey whole wheat bread.  It was neat to get to see another site and how they run things.  Here is what was in the baskets:

 

I got cherries, plums, a Galia melon, bananas, blueberries, Romaine lettuce, cabbage, red potatoes, mangoes,  and peaches.

 

Note: The type and amount of food may vary from another basket because of geographic location and because of variances in how case ends are distributed once everything is distributed evenly.

Refrigerator Pickled Beets

31 Jul

 

I recently got beets in my Sunizona Family Farms FarmBox and in my Bountiful Baskets organic basket, and instead of trading them away, I kept them and decided to try to find a way to use them.  Since the Refrigerator Pickles turned out successfully, I decided to see if I could pickle the beets in a similar manner.  Turns out you can, and it’s relatively easy.  And, after this process, my head is full of ideas on using the beets to color Easter eggs in the spring, similar to how I used onion skins this past Easter.  I’m excited!

 

Refrigerator Pickled Beets
Original recipe found here

What you need:

1 pound fresh beets
1 cup apple cider vinegar
1 cup water
1 cup granulated sugar
2 cloves garlic

How to make it:

Remove greens from beets and wash well.  Place beets in a heavy pot and add enough water to cover beets in the pot.  Bring to a boil, then cover and reduce heat to medium.  Cook for 25-30 minutes or until beets are fork tender.  Remove from water and allow to cool.

Meanwhile, place the remaining ingredients in saucepan.  Bring to a boil, stirring to dissolve the sugar into the liquid.  Reduce heat and simmer for 5 minutes.  Remove from heat and allow to cool.

Once beets have cooled, remove the outer skin of the beets.  It may be easy enough to peel off with your fingers, otherwise use a paring knife.  If you have smaller beets, they can be pickled whole; otherwise, slice the beets.  Place sliced beets in a jar or container.  Pour the pickling brine over the beets in the container and cover.  Place in refrigerator and leave for at least 5 days to allow the pickling process to occur.

Kale Pesto

24 Jul

So, what do you do when you start making pesto and realize you don’t have enough basil?  Use some of the kale in the vegetable drawer in the refrigerator, of course!  That’s what I did tonight, and luckily it was a success!

 

Kale Pesto

What you need:

1 1/2 cups kale, removed from stems
3/4 cup fresh basil leaves
1/2 cup toasted pine nuts, optional (I omitted them)
1/2 cup grated Parmesan cheese
2 cloves garlic, peeled and quartered
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
1/2 cup extra-virgin olive oil

How to make it:

Blend the kale, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.

Lots of Produce!

22 Jul

This week, since I wasn’t going to be able to pick up a basket from Bountiful Baskets (I was doing a community car seat check at the same time), I didn’t participate this week.  So, I decided to once again pick up a FarmBox at Sunizona Family Farms again this week.  Instead of a standard box, I chose to get a Custom Box.  This means, that I went through their Web Store of items they currently have available to build my own box.  I selected 1 package Baby Heirloom Lettuce, 1 bunch Carrots, 1 Cucumber – Seedless, 1 head Purple-tinted Broccoli, 2 bunches Radish, 1 Squash – Patty Pan, 1 Big Ol’ Beef Tomato, 1 loaf Bread – Sprouted Khorasan Plus, and 1 1.5 lb bag Peaches – Sierra Rich.  My total was $28.25.  Here is how it all looked (also shown is a zucchini they gave me when I got there):

I was again happy with all that I got.  The peaches were not grown on their farm, but are from an orchard near them, Briggs & Eggers,  that is organic as well.  They are AMAZING peaches!  Very fresh and juicy.  The bread is again very good, this bread has added seeds and grains on top (hence, the Plus in the name), similar to the 9 grain bread that I usually get from Bountiful Baskets.  My husband immediately came home and used the bread to make a grilled cheese sandwich, also with the Big Ol’ Beef tomato.  I’m looking for a recipe to use the patty pan squash.  I’ve never had it, but I’m sure it’s similar to other squash.  Unfortunately, I don’t think I’ll be able to drive over this upcoming week, but I’m hoping to the week after.

After we were done at the farm, we headed to Willcox on the other side of I-10 to go to an orchard.  I had wanted to go to Briggs & Eggers, but we had already been in the car enough that I decided on Apple Annie’s, which also has some other goodies (homemade fudge!).  Right now, it’s peach harvest time, so we went through the orchard with a bucket and picked peaches right off the trees.  I ended up with about 9 lbs of peaches, which cost $14.

 

I will make a Peach Crisp and hopefully, some Peach Fruit Leather.  If I don’t get to make the fruit leather, I will probably freeze the peaches and make the fruit leather another time.  I haven’t had a chance to try one yet, but they look delicious.

Then, after getting all of that, I stopped in at Safeway and got even more produce!  They had 2 lb containers of blueberries for $5 again, plus lots of other produce on sale, along with my Just 4 U personalized deals, including a 20% off produce one time use coupon.  I spent $15.84, and here is what I got:

 

It is 1.41 lb broccoli crowns, 2.54 lb red seedless grapes, 1.39 lb black plums, 4 limes, 2 bunches radishes, 2.98 lb Gala apples, 1 head iceberg lettuce, 2 2-lb bags of baby carrots, and 2 lb blueberries.  Can you tell we like radishes in my house?  Well, I’m not a big fan, but my husband and 2 daughters are.  My youngest was excited to see plums, and half a bag of baby carrots is already gone between her and my older daughter munching on them.  Now, I would have preferred more of this to be organic since I’m trying to purchase more organic, but right now, my budget isn’t allowing it.  However, I’m still getting more produce in the house and snacking on this, not chips or other junk, so we’re getting there.  Baby steps, right?

Eggplant Bruschetta

14 Jul

I had a medium-sized eggplant from Bountiful Baskets and a small eggplant from my trip to Apple Annie’s yesterday, and I was searching for a way to make it.  I finally decided on a little  twist on bruschetta.  Most bruschettas that I have had, the tomato, basil, and mozzarella are cold, but I decided to make this hot and with the cheese melted.  It turned out really well!

Eggplant Bruschetta

What you need:

1 medium eggplant
Olive oil
Salt
3 tomatoes
2 tablespoons fresh basil, minced
2 tablespoons Parmesan cheese
1 cup shredded mozzarella cheese

How to make it:

Preheat oven to 350 F.

Cut the tops and ends off of eggplant and slice.  Line a baking sheet with foil, and lay eggplant slices out in a single layer on the baking sheet.  Brush or spray both sides of the eggplant with olive oil and season with salt to taste.  Bake in the preheated oven for 10 – 15 minutes.  Note: You could also grill the eggplant instead of roasting in the oven.

Meanwhile, chop tomatoes, removing seeds.  Mix together in a small bowl with the basil.

Remove eggplant from oven and turn oven to broil.   On each piece, sprinkle with Parmesan cheese, then top each piece with some of the tomato mixture.  Finally, put mozzarella on each one.

Place eggplant on the pan 6 inches from the broiler, and heat about 5-7 minutes until cheese is melted and slightly browned.

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