_ Weiser Family Farm- Butternut Squash

Powell Farm- Maui Onion

Underwood Family Farm- Broccoli, Green Cabbage, Black Kale, Head Lettuce, Red Beets, Celery, Yellow Carrots

Ojai Friends Ranch- Lemons

ABC Rhubarb- Parsley

Rancho Santo Cecillio-  Satsuma tangerines, Cherimoya

Fair Hills Apple Farm- Apples

California Kiwis

_ I like to combine colorful, nutrient dense foods in simple dishes, and todays breakfast was no exception. I know , I'm weird, who eats brussels sprouts for breakfast? I do. And this dish comes together in about 10 minutes, so it's great if you are in a hurry.


Red onion, caraway seed, brussels sprouts, garlic, orange and miso combine here to make a nutrient dense and tasty dish.  In order to preserve the health benefits of miso it should not be boiled or microwaved. To avoid reheating,  I made enough for only one serving so I wouldn't have leftovers. You can easily increase the recipe to serve more people. Here's my recipe.

Brussels Sprouts with Orange Miso Sauce

a dozen brussels sprouts, washed and cut in half
1/4 of a small red onion, diced
1 tsp. olive oil
1 clove garlic, minced
1/4 tsp. caraway seed
juice and zest of 1 organic orange
1 tsp. light miso
pinch sea salt and black pepper
1 tsp. agave

In cast iron skillet, saute brussels sprouts and red onion over med-high heat till lightly browned, about 4-5 min. Reduce heat, add garlic and a little water, cover and sweat for about 4-5 min. , till water has evaporated and sprouts are tender. Meanwhile, combine juice and zest of orange, miso, salt and pepper, and agave .
Add caraway seed and orange sauce to sprouts, remove from heat and enjoy.

http://www.meatlessmama.com/2010/01/brussels-sprouts-with-orange-miso-sauce.html

_ Weiser Family Farm- Russian Banana Potatoes, French Baker Potatoes, Parsnips, Nantes Carrots

Powell Farm- Shallots, Pink Lady Apples

Underwood Family Farm- Tatsoi, Rainbow Chard, Brussels Sprouts, Celery Root, Romaine Lettuce

  Ojai Friends Ranch- Navel Oranges, Lemons

 

ABC Rhubarb- Cilantro, Sage, Oregano

 

California Grapes

_Description/Taste
An Italian heirloom variety, when dried its layered papery skin is a pale red violet color. Elongated in shape, the bulb resembles a torpedo or petite football. Its flesh is sweet, mild and tender with multiple sets of translucent purple and white colored rings that give it the appearance of a shallot more than an onion.

Applications
Torpedo onions are sweet enough that they can be eaten raw. Cooking brings out the natural sweetness of the torpedo onion best. A slow sautée to caramelize the creates a rich flavor that can allow it to enhance marinades or dressings. It can be utilized as an addition to pizzas or an accoutrement to both fish and meat dishes. Torpedo onions are also an ideal pickling onion.

http://www.specialtyproduce.com/produce/Torpedo_Onions_1293.php

_ Tutti Frutti Farms- Torpedo Onions, Mixed Colored Carrots, Yukon Potatoes,  Broccoli, Red Kale, Fennel

Powell Farm- Fuji Apples, Granny Smith Apples, Garnet Sweet Potatoes

Underwood Family Farm- Spinach, Red Leaf Lettuce

Ojai Friends Ranch- Oranges, Lemons

California Kiwis

ABC Rhubarb- Provence Mix- Bay Leaves & Thyme

• 3 or 4 rounded Tbsp Vegenaise/Veganaise
• 2 or 3 Tbsp white wine vinegar or white balsamic vinegar
  
• 2 tsp unrefined sugar or agave nectar
  
• ½ tsp celery salt
  
• ¼ tsp sea salt
  
• 6 cups finely chopped bok choy
  
• 1 large Farm Box Fuji  Apple, julienned
  
• 1 large carrot, julienned
  
• ½ cup white onion, finely slice

In a large bowl, whisk together the veganaise, vinegar, sugar and salts until smooth and creamy.

Add bok choy, apple, carrot and onion.

Mix, adjust seasonings to taste if necessary and serve right away or chill before serving.

http://liveitupvegan.blogspot.com/2009/05/apple-bok-choy-salad.html