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Produce Change – Week of February 22

charlotte — Tue, 23 Feb 2010 17:57:52 +0000

Hello Friends,

Just wanted to let you know, due to availability, there will be red bell peppers in your box in place of the cucumbers.

Tip for the week:
Kids love rainbow juice….juice some carrots!

Have a fab week!

Happy Holidays!

charlotte — Fri, 18 Dec 2009 20:11:52 +0000

To all of our wonderful customers!

We wish you a wonderful Christmas Holiday and a very happy New Year!

The holiday schedule will be as follows:

Tuesday and Wednesday deliveries will be on Monday, December 21st & 28th 2009
Thursday deliveries will be on Tuesday, December 22nd & 29th 2009
Friday deliveries will be on Wednesday, December 23rd & 30th 2009

We thank you for all your support this year and look forward to providing you with many fruit and veggies to come!

All the best,

Betty’s Organics

Replacements for Tuesday Deliveries

charlotte — Tue, 16 Jun 2009 19:03:15 +0000

Hello Tuesday Customers!

We just wanted to let you know we had to switch out the strawberries for blueberries and the apricots for peaches today. The apricots and strawberries just weren’t very good.

Enjoy the blueberries and peaches!

Betty’s

Lois’s Provence Potato Salad

charlotte — Thu, 14 May 2009 19:59:54 +0000

This recipe comes from one of our wonderful customers! We hope you enjoy it.

Ingredients
1/2 cup olive oil
1/2 cup red wine vinegar
1 teaspoon Herbes De Provence
Salt and Pepper
2 lbs. small white boiling potatoes
1/2 lb. green beans
1/2 cup small black olives

In a small bowl combine olive oil, red wine vinegar, and Herbes De Provence, salt and pepper. Whisk together. Set aside to let flavors develop. Put potatoes in a pan. Cover with cold water. Cook until water comes to a boil. Simmer until potatoes are tender, about 20 min. Let potatoes cool. Cook the beans in boiling water until barely cooked, about 5 min. Let them cool. Cut them in small pieces to eat comfortably in salad. Half or quarter potatoes. Combine potatoes and beans in a bowl. Pour on the dressing. Scatter olives on top. Serves 4.

Note from Lois: I don’t like mayonnaise so I never make it (potato salad), but this one is made with oil and vinegar. And I love green beans. I used the small red potatoes. I left on the potato peel and added celery, red pepper, and a tiny bit of onion to mine. I didn’t have black olives so used garlic stuffed green ones. Actually I sliced them and put them in the salad instead of on top. It was quick and easy to make.

Spiced Warm Cabbage

charlotte — Wed, 25 Mar 2009 21:31:47 +0000

Ingredients

1/2 Head Red Cabbage
1/2 cup diced onion
1 tart apple
1 TBSP vegetable oil
3 TBSP red wine vinegar
Salt and ground black pepper
1/8 TBSP ground cloves
1 bay leaf

Place cabbage in a large kettle of boiling salted water and boil for 1 minute. Drain the cabbage and then return to kettle; stir in remaining ingredients. Cover and simmer for 1 hour or until cabbage is tender. Don’t forget to remove bay leaf! Simple and easy and perfect for those colder winter evenings.

Enjoy!

Leeky Mashed Potatoes

charlotte — Thu, 19 Mar 2009 02:20:14 +0000

Potatoes, peeled and quartered (1-2 per person)
1/2 teaspoons salt, divided
2 to 3 leeks
2 tablespoons butter or margarine
1/4 cup butter or margarine
1/2 teaspoon ground white pepper
1/2 to 3/4 cup milk

Bring potatoes with salt until potatoes are tender. Approx. 15 minutes. Drain, and cover.

Remove root, tough outer leaves, and tops from leeks. Thinly slice leeks; rinse well, and drain.

Melt 2 tablespoons butter in a large skillet over medium-high heat; add leeks, and saute 5 minutes. (Do not brown.)

Mash potatoes with a potato masher; stir in remaining 1/2 teaspoon salt, 1/2 cup butter, and next 3 ingredients until blended. Stir in leeks.

Enjoy!