This Week’s Fresh Harvest January 11-15, 2021
Every day is another chance to get stronger, eat better,  to live better, to be the best version of you. We thank you for supporting our SLO Veg mission bringing our community together with fresh local produce grown by our farmers who are dedicated to bringing you their best items. Our farmers are “outstanding” in their field!

Hello Happy SLO Veg Subscribers,
We hope you’re all acclimating well to the New Year and settling in with some new goals and routines. One of our goals this year is to keep our newsletter fun and interesting by offering culinary tips and tricks to foster learning opportunities and creativity in the kitchen!Our box offering this week is heavy on root vegetables which happen to be ideal for roasting! We’ve come a long way in our food preparation…I hope all of us know by now that canned beets, or boiled carrots are not the most popular or delicious mode of consumption. Roasting is a super easy way to bring out some more complex, aromatically amazing flavors in food that we didn’t even know were there.How might you ask? Well, roasting is a process of caramelizing natural sugars in food. Yes! Your veggies have sugar in them, but it’s not the kind of sugar to ramp up their glycemic index, this sugar does not metabolize the same way that table sugar would in your body because while vegetables have sugar, they also have tons of fiber. This sugar is called glucose, which is our body’s preferred source of fuel, we need a lot of glucose to sustain our daily physical and cognitive demands, so don’t be scared to load up on the veggies! Roasting does not involve water in its cooking process, so it is considered a “dry heat” cooking mechanism. Dry heat serves to break down those glucose molecules to caramelize while releasing hundreds of different aromatic compounds. The result is a slightly sweet, nutty, toasty, and perfectly tenderized roasted veg. Okay, yes.The best part, roasting is easy! No need for fancy, expensive cooking accessories, as long as you have an oven and a sheet pan, you should be alright.
Here are some roasting tips to get you started:
⦁    Your oven needs to be hot. Minimum 425 degrees F to get the desired roast.
⦁    It’s best to use a metal pan with a shallow rim around it. Glass pans are not as good as metal when it comes to conducting heat, and a dish that is too deep will trap steam, preventing the desired caramelization. Any sheet pan will be perfect.
⦁    Try to cut the vegetables to be roughly the same size so that they all cook at the same rate. Roasting feels kind of “rustic” so don’t worry about being too exact. Also be sure to give them space to do their thing, an overcrowded pan will result in steam from the vegetables which will prevent that roasty caramelization we’re looking for.
⦁    Toss the vegetables in oil and desired seasonings in a bowl before transferring to the pan. This is where you can get creative with herbs, salts and rubs to make something uniquely delish. Make sure that your veggies are as dry as possible before doing so, if you’ve just washed them, try blotting them with a kitchen towel to pick up some of that moisture.
⦁    Roast for 30-40 minutes. Be sure to taste test to make sure that they are the desired crispiness and tenderness before you chow down.
⦁    While caramelization looks and tastes incredible, cleaning a pan with sugar burnt on it could be the least fun task after enjoying a meal. Roasting vegetables directly onto a pan results in the best caramelization and crispiness, but if you want less mess, foil or parchment can be used to line the pan and will provide comparable results.
⦁    Some people like to peel their vegetables before roasting. This is more of a personal preference thing, but I find that the skin is easier to peel off after the roasting process, or I buck up and eat the skin, fiber is good for us, and even the healthiest of us don’t always get enough of it.
Article composed by our SLO Veg Foodie Writer – Meredith Miller
This Week’s Fresh Roasting Harvest
French Breakfast Red/White Radishes – Babe Farms Specialties
Organic Leeks (sm/med/large boxes) – MG Farms
First Harvest Cauliflower – Martinon Farms
Organic Romaine Lettuce – MG Farms
First Harvest Blood Oranges – Guzman Farms
Organic Celery – Rancho La Familia LLC
Broccoli Microgreens – Gracious Greens
Large Tokyo Turnip Bunch – Babe Farms Specialties
First Harvest Organic Curly Kale – MG Farms
Organic Fuji or Pink Lady Apples – Arnett Farms
Organic Meyer Lemons – Encino Grande Ranch
Golden Beets – Babe Farms Specialties
Sweet Melogold Grapefruit (large boxes) – L&C Smith Groves
Organic Kishu or Satsuma Mandarins or Green Holiday Plums – Guzman Farms(All items subject to change based on availability)
Fruit Boxes:
Sweet “Melogold” Grapefruit, Satsuma Mandarins, Navel Oranges, Fuji Apples, Pink Lady Apples, Kiwifruit, Blood Oranges,  Seedless Crimson Red Grapes, “Star Ruby” Pink Grapefruit, Organic Meyer Lemons, Kishu Mandarins, Green “Holiday” Pluots
(Boxes will be filled with a great assortment, not all boxes will receive every variety available)

 

This Week’s Fresh Fish Offering:

Monday – Friday: Fresh Lingcod Fillets & California Wild Prawns for Subscribers That Ordered Additionally
Lingcod is a lean, saltwater fish that has a mild flavor with a hint of sweetness and a delicate, flaky texture. It’s perfect for pan searing, grilling or deep frying. It absorbs flavors so well and you can make this popular fish in a whole host of different ways.
Fish supplied by Giovanni’s Fish Market and Grotto in Morro Bay

 

 

Extend the Shelf Life of Your Produce. Refrigerate all items as soon as possible. All items will remain fresh longer when following these tips!

Celery – Rinse. Wrap tightly with aluminum foil. Store in crisper away from fruit, celery releases natural ethylene gases that can break down fruits quickly.
Kale – Rinse. Store in a plastic baggie in crisper.
Cauliflower – Wrap in plastic bag or saran wrap. Store in a baggie in crisper.
Citrus – Store on counter top 2-3 days max or in crisper.
Apples – Store in crisper so that sugar content does not break down.
Leeks – Rinse. Trim off greens. Store in a baggie in crisper.
Plums – Store immediately in crisper to avoid sugars breaking down.
Romaine Lettuce – Rinse. Store in baggie in crisper.
Turnips – Trim off greens. Rinse bulbs, greens store separately in plastic bags in crisper.
Radishes – Trim off greens. Rinse bulbs, greens store separately in plastic bags in crisper.
Beets – Trim off greens. Rinse bulbs, greens store separately in plastic bags in crisper.

 

 

We’re All About Gifting You ~ SLO Veg Referrals ~ We Love Em’!

To celebrate each of you, we offer a referral program that benefits both you and your friends! Our sign-up system offers new subscribers an opportunity to tell us how they heard about SLO Veg upon beginning their subscription. If you tell your friends to sign up and have them mention you as their referral, we will credit your account, and your friend’s account with $10 to spend towards SLO Veg products and offerings. This could be used towards a future box purchase or it could be used to buy some of our Marketplace offerings such as coffee, fresh sourdough, infused oils and vinegars and so much more. So, get out there and talk us up! We’ve so deeply appreciated your loyalty to us in the last nine years and are looking forward to meeting your friends.
When signing up enter promo code: friends20

Your Satisfaction and Enjoyment of Our Service Is Our Top Priority!

We guarantee all of our farmers harvests. If for any reason you receive an item you’re not completely happy with, please send us an email. We’re always happy to customize your harvest boxes. Your feedback is invaluable and appreciated. We want you to enjoy every item you receive. Thank you for being our valued subscribers, we love your support and serving you!