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Spring Produce In Full Swing!

April 5, 2012

Here are some of the produce items planned* to be in this weekend’s co-op style produce shares…there are many more items, but this is just a sampling!

*When working with fresh produce, availability can sometimes change last-minute.  We do our best to let you know what’s coming ahead of time, but sometimes things do change, especially when working with local farmers.  Thanks for your understanding!

Spinach & Lettuce. * LOCAL

We’ll continue to have the amazingly fresh spinach from Morrison Organic Farm as well as a new crop of various lettuces.

Recipe ideas…

* * *

Fennel

Fennel.

We always get questions about what this item is when we include it in the produce shares!  Fennel is one of our favorite veggies, but a more uncommon one.  You can eat the white bulb raw – it’s super crunchy and tastes like licorice.  Just cut off the thick green stems and peel off a layer of the white bulb and take a bite!  Italians like to eat it this way as an appetizer before a meal to get the digestion flowing.

Recipe Ideas…

* * *

Cilantro.

Cilantro is featured in dishes cooked everywhere from Spain to Mexico, the Middle East to South America. The fresh leaves are often sprinkled on top of dishes, and the root is used in Thailand to give that distinctly powerful flavor to local dishes. You may already know that cilantro is one of the main ingredients in the salsa at your favorite Mexican restaurant.

Cilantro, also known as coriander, has a distinct aroma due to its concentrated essential oils. It’s also a powerful natural cleansing agent. Cilantro has been effectively used to help remove heavy metals and other toxic agents from the body.

Recipe Ideas…

Carrot and Cilantro Soup | CountryLiving.com

* * *

Dill.

Dill is a unique plant in that both its leaves and seeds are used as a seasoning. Dill’s green leaves are wispy and fernlike and have a soft, sweet taste.

Recipe ideas…

* * *

Blood Oranges.

Storage tips: To keep these ruby gems fresh longer, choose refrigeration over the fruit bowl―they’ll only last only a couple of days at room temperature, but up to two weeks in the fridge.

How to eat them: Blood oranges are best eaten fresh―out of hand, or in salads, salsas, or marmalades. If you’re following a recipe you may be asked to section the fruit. To do so, peel the orange, cut between the white membranes to expose the flesh, and remove the sections (for more juice, squeeze the leftover membranes).

Recipe ideas…

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