You don't decide what items you get - you just get an allocation of whatever has ripened by delivery. It could be any variety of lettuces, tomatoes, peppers, fresh herbs, corn, beets, potatoes...you get the idea. Of course it keeps those of us who like to cook on our toes, as we have to figure out what to make before it all goes bad!
Today I made two original recipes, using items from the farm and mixed and matched them with ingredients already in my pantry!
The first was so simple:Thinly slice half of a large, raw heirloom tomato. Then mash 2 avocados and combine them well with the juice of 1/2 of a lime, 1 diced cherry tomato and 1/3 of a large jalapeño pepper, finely chopped. Place a heaping spoonful on top of the tomato slices and drizzle the tomato with balsamic glaze.
Raw, vegan, gluten-free and also simple and delicious!
The second, which I plan to freeze, was totally different!
Preheat oven to bake at 350 degrees
2 medium potatoes, peeled, chopped2 TBSP chopped flat leaf parsley1/2 large green bell pepper, chopped6 cherry tomatoes, quartered2 yellow Roma or plum tomatoes, large dice1 medium eggplant, peeled, chopped
Combine in a large Pyrex dish, salt lightly and spray with Pam.
Bake for 30 minutes, stirring occasionally.
At that point add: 1 can organic black beans, drained2-3 tsp cumin2 tsp kosher salt
Bake another 10 minutes
Treat like a baked chili and serve with vegan cheddar cheese, non-dairy sour cream and/or diced avocado (or even some of the guacamole recipe from earlier in this blog) and enjoy!
Before an after!
