White or Yellow Peaches – Rocking Chair Ranch
Swiss Chard – Bautista Farms
First Harvest Green Beans – Martinon Farms
First Harvest Green Leaf Lettuce – MG Farms
Broccoli Microgreens – Gracious Greens
White or Yellow Nectarines – Rocking Chair Ranch
Raspberries (large boxes only)
Sweet Orange Carrots – Bautista Farms
First Harvest “Sunbright” Tomatoes – Bautista Farms
Parsley Bundles (sm/med/large boxes only) Bautista Farms
Organic Haas Avocados – Wind Dance Farm
First Harvest Red or Green Cabbage – Martinon Farms
(All items subject to change based on availability)
Refreshing Cucumber Greek Salad
Roasted Cabbage Steaks with Hazelnut Dressing
Stuffed Cabbage Rolls
Zucchini Cheddar Biscuits
Zucchini Noodles with Pesto
Fresh Green Bean Salad with Balsamic Dressing
Caprese Salad with Balsamic Reduction
Fresh Fish this Week
Monday Fish: Alaskan Halibut or Sea Bass Fillets
Tuesday – Friday Fish: Sea Bass Fillets
Sea bass has a mildly sweet flavor, high fat content and full, meaty consistency. It’s easy to enjoy even for those averse to seafood.
What is the best way to cook sea bass? By Great British Chefs
- Lightly coat the base of a non-stick frying pan with olive oil then place the pan over a medium-high heat.
- Once the pan is hot, season the fillets with salt and place in the pan skin-side down. …
- Cook for 3–4 minutes until the skin is nicely golden and crisp then carefully turn the fillets over to cook for 1 minute.
- If the fish is not cooked after 1 minute, remove the pan from the heat and leave the fillets to finish cooking in the residual heat before serving.
TIPS: To ensure crispy skin, dry the fillets with kitchen roll before seasoning them with salt. Don’t put too much oil into the frying pan and make sure it has a chance to get hot before adding the fillets.
Fruits & Veggies Storage Tips:
Refrigerate all items as soon as possible. All items will remain fresh when following these tips!
Raspberries – Store in crisper. Rinse when ready to eat.
Microgreens – Light sensitive. Store in a paper bag or dark location in fridge.
Lettuce – Rinse. Store in roomy bowl lined with slightly damp paper towels. Cover and place in fridge.
Tomatoes – Store on counter top. Refrigerate when super ripe to slow ripening.
Carrots – Rinse. Trim off greens store in a container covered with water and lid. Change out water every 4-5 days.
Squash – Store in crisper
Peaches – Store on counter top till juicy, or place directly in to crisper
Nectarines – Store on counter top till juicy, or place directly in to crisper