Bettys Organics

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

Delivery Day Change for Thanksgiving Holiday

admin — Wed, 18 Nov 2009 15:49:58 +0000

To give everyone at Betty’s a well-deserved Thanksgiving break, we have re-arranged the holiday schedule. The new schedule during the week of Thanksgiving is as follows:

Tuesday and Wednesday deliveries will be on Monday Nov 23rd 09
Thursday deliveries will be on Tuesday Nov 24th 09
Friday deliveries will be on Wednesday Nov 25th 09

Many thanks,
Betty

Delicata Squash Rings

charlotte — Wed, 14 Oct 2009 01:35:38 +0000

Ingredients

Delicata squash
1TBSP olive oil
2 TBSP butter
1 TBSP chopped fresh Tyme
Salt and ground black pepper

Preheat oven to 425 degrees F. Cut the squash into ½ inch thick rounds. Cut around the centers of the rounds to remove the seeds. Place the squash rounds on baking sheets. Pour the butter and olive oil over the rings. Coat on both sides. Sprinkle with salt and pepper. Bake in the oven until tender and golden brown, approximately 20 to 30 minutes. To serve the squash, stack them like pancakes! Sprinkle them with salt and thyme and serve!

Enjoy!

Butternut Squash & Apple Soup

charlotte — Wed, 14 Oct 2009 01:21:51 +0000

Ingredients
2 butternut squash, diced
2 tsp. brown sugar
2 apples chopped
¼ tsp. white pepper
1 onion, chopped
4 tbsp butter
2 tbsp flour
2 egg yolks
1/8 tsp. rosemary
1/8 tsp. marjoram
½ tsp. Salt
1 ½ cups half and half

Directions

Combine peeled, diced butternut squash, chopped baking apples, chopped onion, rosemary, marjoram, salt, brown sugar, white pepper, and chicken broth in a large kettle. Bring to a boil. Reduce the heat and then simmer for one hour.

Remove the solids and puree in an electric blender until smooth. Return to the kettle.

In a saucepan, melt the butter and stir in flour slowly. Stir well and bring to a boil; add a little of the hot soup, mix well, then return all to the soup. Beat together egg yolks and half and half. Add a little of the hot soup then return all to the kettle. Heat through, but do not boil.

Enjoy!

Serves:6

Produce Changes – Week of September 28th

charlotte — Wed, 30 Sep 2009 19:04:04 +0000

Due to circumstances beyond our control we have changed some items of produce this week. We are now substituting the kiwis and the sugar pie pumpkins with valencia oranges and delicata squash respectively. Many thanks for your understanding.

Grilled Leeks

charlotte — Tue, 22 Sep 2009 00:52:31 +0000

Ingredients
2 cups of white wine.
2 cups of clam juice
6 garlic cloves, smashed
1 large onion, coarsely chopped
2 tablespoons of butter
1 bunch of leeks, with tough outer leaves removed, cleaned
1 cup of olive oil
4 garlic cloves, coarsely chopped

Cooking Instructions
In a suitably sized frying pan, bring the white wine, clam juice, smashed garlic, chopped onion and butter to a simmer.

Add the leeks and braise for 20 minutes. Allow cool in liquid. Cut lengthways.

In a bowl, whisk together the olive oil and chopped garlic; then place the leeks in this mixture and allow them marinate for 60 minutes.

Preheat grill.

Grill the leeks until golden brown.

Vacation

charlotte — Fri, 24 Jul 2009 16:25:30 +0000

Hi Betty’s Customers,

We just wanted to let you know that Charlotte and Jake will be on holiday from the 24th July until 17th August. They are going to London (Jake’s hometown) to get married! During this time Dave will be managing the business, along with help from our drivers. We ask for your patience if things are a little bit slower than normal.

Thanks for your understanding,
The Betty’s Organics Team

:>)

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.