Hello and happy Monday SLO Veg Foodies! This week’s harvest is full of healthy, lovingly grown fruits & veggies. We hope you love em’ all!
Fresh Harvest January 27-31, 2020
Organic French Breakfast Radish – TKP Farms
Organic Cauliflower – Rancho La Familia
Organic Celery – Rancho La Familia
Organic Sugar Snap Peas – Rancho La Familia
Green Leaf Lettuce – MG Farms
Sweet First Harvest Carrots – Bautista Farms
Sweet Kiwi Fruit (med/lrg boxes only) – Mallard Lake Ranch
Red Cabbage – Hayashi Farms
Mellogold Grapefruit – L&C Smith Groves
Sunflower Microgreens – Gracious Greens
Cara Cara Navels – L&C Smith Groves
Satsuma Mandarins – L&C Smith Groves
Organic Edible Skin Zutano Avocados – Encino Grande Ranch
(All items subject to change based on availability)
Check out these healthy & delicious recipes on our recipe pages!
Hearty Vegetable Soup
Cauliflower Breakfast Bowl
Bang Bang Cauliflower
Teriyaki Chicken with Vegetables
Quinoa Confetti Salad with Sugar Snap Peas
Crunchy Veg Bowl with Peanut Sauce
German Red Cabbage
Radish Salad with Oranges and Goat Cheese
This Week’s Fresh Fish Selection:
Monday: Swordfish Steaks
Swordfish has a mildly sweet flavor and a moist, meaty texture with moderately high fat content.
When grilling (or broiling), cook swordfish like you would a rare steak: Use high heat to sear the outside, and let it stay a little rare in the middle, about 5 minutes on one side, then 2 to 3 minutes on the other for an inch-thick steak.
Tuesday – Friday: Red Snapper Fillets
Snapper is a firm texture and a sweet, nutty flavor that lends itself well to everything from hot chilies to subtle herbs. Fillets are great pan-fried or steamed. Red snapper is also a nice ingredient in fish stew, such as Cioppino. Snapper can stand up to lots of flavors. Lemon, butter, and fresh herbs are all great accompaniments. For a kick, consider cooking some hot chili peppers with the fish. Tropical fruit is a great topper.
Fresh & Delicious Recipes ~ Click the links or view full recipes on our recipe pages:
Grilled Swordfish Verde
Lemon Glazed Swordfish or Tuna Skewers for Grilling
Broiled Red Snapper with Cajun Seasonings By Diana Rattray
Baked Red Snapper with Lemon & Herbs by The Spruce Eats
Fish Supplied by Giovanni’s Fish Market & Grotto in Morro Bay
Keep Your Fruits & Veggies Fresh: Refrigerate all items as soon as possible. All items will remain fresh when following these tips!
Grapefruit – Store in crisper.
Navels – Store oranges in crisper.
Avocados – Store on counter until ripe or in crisper.
Kiwi – Store kiwi in crisper.
Mandarins – Store in crisper.
Microgreens – Keep in clam shell, place in fridge and away from light
Sugar Snap Peas – Store in produce bag, place in crisper.
Cauliflower – Store in produce bag, place in fridge.
Radish – Remove greens, store separately if using. Rinse radish, store in tightly sealed produce bag, place in crisper. Or store in cup of cold water in fridge. Use greens in a pesto!
Celery – Wrap tightly in foil, store in crisper. Or store in cup/bowl of cold water, store in fridge.
Carrots – Rinse. Trim off greens store separately in produce bags in crisper or place carrots in jar of cold water, store in fridge. Use greens in a pesto sauce!
Lettuce – Rinse. Place in roomy bowl, lined and topped with damp towels, cover and place in fridge.
Red Cabbage – Place in produce bag, store in fridge