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Tomatoes

8/28/2019

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We had a ton of extra tomatoes this week so we got to put some of favorite recipes to work including Fresh Tomato Bruschetta, Gazpacho and Ratatoullie.
Keep reading for a new take on a pasta salad with pesto and summer veggies.
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Did you know that tomatoes are actually a fruit? It’s true! Tomatoes are the edible fruits/berries on the tomato plants.  Although tomatoes originated in the South American Andes Mountain region, they have spread throughout the world. We now consume them in a variety of dishes, sauces, salads and drinks.

Storage

Nutrition Info

You may have heard that tomatoes should not be stored in the fridge. Here's why: Z -3 hexanel is the compound that gives tomatoes their lovely flavor and aroma. When tomatoes are stored in cold temperatures pro- duction of Z-3 hexanel is decreased leaving a bland, tasteless tomato. While we do refrigerate boxes for a short time before they get to you, as long as you take them out and let them finish ripening on the counter (away from direct sun- light), they should still retain their flavor. Place under-ripe fruit in a warm spot or in a brown bag to ripen. If tomatoes are red and soft, they will keep for 2-3 days at room temp.  
​Tomatoes are an excellent source of dietary fiber, antioxidants, min-erals and vitamins. They are also fat free and low in calories. One cup of fresh tomatoes contains only 35 calories! Tomatoes are also known for their high lycopene content. Lycopene is a phytonutrient (a nutrient found in plant material) that acts as an antioxidant which helps prevent skin damage and protects against cancer.

Preperation Ideas

Tomatoes are quite versatile in the kitchen and can be prepared several ways. Fresh sliced raw tomatoes are great with oil, vinegar and fresh herbs like oregano, basil or dill. Roasted tomatoes also make an easy meal. Coat roughly chopped tomatoes in olive oil and spices and place on a rimmed baking sheet. Roast in a 425°F oven until slightly shriveled and blackened (about 18- 20 minutes). Serve on top of whole wheat pasta with grated Parmesan cheese.   

Warm Pasta "Salad" with Pesto and Roasted Summer Veggies

This recipe combines your pasta dish and your salad all in one and is chocked full of veggies.  Pretty much all of the ingredients for this dish can be found in the FreshFix webstore during summer.  You can even get basil and garlic and make your own pesto.  Veggies can be cooked in the oven, on a grill or in a sautee pan.
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Ingredients
  • 1/3 cup pesto (store bought or try our favorite classic pesto recipe) and more for serving
  • A mix or your favorite summer veggies cut into bite sized pieces:  I like using 1 zucchini, 1 yellow squash, 2 peppers and half an eggplant
  • 2-3 tablespoons or olive oil
  • approx. 1 tsp. of salt
  • 1 lb. spaghetti, linguine or your favorite pasta
  • 8 ounces of fresh mozarella, diced
  • 2 large tomatoes (chopped) or 1 pint cherry tomatoes (cut in half)
  • 4- 6 ounces of mixed baby greens, rinsed and dried (the spicy salad mix from Dirt Rich Farm works great.
Instructions
1. Preheat oven to 425F
Spread out the chopped veggies on two baking sheets.  Cover veggies with about 1-2 tablespoons of oil and about 1/2 tsp. of salt per baking sheet and mix to coat.  Roast veggies for about 10 minutes and then take them out and mix them.  Return to the oven and roast for about 10 more minutes.
NOTE: If you prefer not to turn on the oven,  you can grill all of the veggies (be sure to coat with oil and salt first) or you can just sautee all the veggies in a large pan, but we don't recommend this if you are using eggplant as it is better roasted or grilled.
2. While the veggies are cooking, boil water and cook the pasta accoding to package instructions (be sure to keep about 1/2 cup of the cooking liquid when you drain the pasta).
3. When pasta is done, drain and transfter to a large serving bowl.  Add the pesto and reserved cooking liquid and mix until pesto coats the pasta.  Add the veggies, tomatoes, mozarella and salad greens and serve.
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Cabbage

8/21/2019

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When I was a kid I remember my dad doing the cabbage soup diet.  For over a week, we ate cabbage soup!  I checked online and the diet  still exists.  While its healthier than some fad diets, this is definitely not an endorsement.  On its own cabbage soup is great, but too much of a good thing usually equals a bad thing.  I wonder how this early association has colored my view of cabbage.  It tends to sit in the back of my fridge forgotten until I run our of everything else or start to worry it will go bad.  But then I cook it and I am always amazed by how good it is.  I am reminded that I need to eat more cabbage, but I inevitably forget about it until I get another head in my veggie box.  All this speaks to the point that cabbage is highly underrated.  I’m sure some of you (like me) have a head hanging out in the back of your fridge.  Time to take it out and get chopping!

Storage and Preparation
Cabbage will last for several weeks in the crisper; and even longer if you store it in  plastic bag.  Before using, remove any wilted outer leaves and wash thoroughly.  Slice the cabbage in half and remove the large white core.  Once the core is removed, slice into strips for shredded cabbage or prepare as directed
Ideas for Enjoying Cabbage
  • Skip the bread. Blanch the cabbage leaves and use them as a wrap for mixtures or as a refreshing substitute for traditional wraps.
  • Stir-fry. Make an Asian-inspired stir-fry with a mixture of your favorite vegetables, ginger, garlic, sesame oil, soy sauce and red pepper flakes.
  • Sauté. Sautéing shredded cabbage is the best way to retain the nutrients in cabbage and provide the greatest flavor. Toss it with olive oil and apple cider vinegar for a simple dish.   Try adding apples too.
  • Turbo charge your soups.Adding cabbage is a great way to include nutrients and create hearty versions of your favorite soup.
  • Fresh. Raw cabbage makes a great addition to salads.
  • Lettuce replacement.  Mix with a little mashed avocado, lime and sour cream for a delicious topping for fish (or any) tacos.

Beet and Red Cabbage Slaw

Warm Cabbage Spinach Salad

This recipe converted me to coleslaw!  Prefer a recipe without beets? Check out this coleslaw with carrots and peppers.
 
Ingredients (6-8 servings)
  • 4 medium beets, trimmed
  • 1/4 cup apple cider vinegar
  • 2 Tbsp. sugar
  • 1 tablespoons whole grain Dijon mustard
  • 1 tsp. caraway seeds
  • 1/3 cup corn oil  (canola or olive works too)
  • 6 cups thinly sliced red cabbage (about half of large head)
  • 2/3 cup chopped onion
  • 1/4 cup (packed) chopped fresh dill
  • 2 large carrots, peeled, coarsely grated (about 2 cups)
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 Directions
1. Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake beets until tender, about 1 hour 15 minutes. Cool. Peel and coarsely grate.
2. Whisk vinegar, sugar, mustard and caraway seeds in large bowl to blend. Gradually whisk in oil. Add cabbage, onion and grated beets to dressing and toss to coat. Let stand 45 minutes, tossing occasionally. Stir in dill. Season generously with salt and pepper.
3. Mix 2 1/2 cups carrots into cabbage mixture. Sprinkle remaining grated carrots over and serve.
I made this without the pancetta and added some olive oil to the pan before adding the cabbage.
Ingredients (2 mains or 4 appetizers)
  • 1 garlic clove, minced
  • 1/8 teaspoon salt
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 1 1/2 tablespoons balsamic vinegar
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1/4 cup pine nuts (optional)
  • 2 oz sliced pancetta, chopped (optional)
  • 1 lb red cabbage, cut into 1/4-inch-thick slices
  • 1 (5-oz) bag baby spinach
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 ​Directions
1. Make the vinaigrette:  Mash garlic with salt to a paste. Whisk together garlic paste, mustard, honey, and vinegar, then add oil in a stream, whisking until emulsified.
2. Make the salad: Toast pine nuts in a dry large heavy skillet over moderate heat, stirring frequently, until beginning to turn golden, about 2 minutes. Add pancetta and cook until browned and crisp, about 2 minutes.
3. Add cabbage to pancetta and pinenuts, tossing to combine, and cook, covered, until wilted and just tender, 8 to 10 minutes. Reduce heat to low and add spinach, stirring gently until it just begins to wilt. Remove pan from heat. Add vinaigrette and toss. Serve immediately.
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Eggplant

8/12/2019

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Eggplant is a summer vegetable that is prized for its deep purple color, glossy skin, unique taste, and spongy texture. Like other vegetables in the nightshade family, eggplant is a great source of phytonutrients that have antioxidant activity. 

Storage

Place uncut and unwashed eggplant in a plastic bag and store in the refrigerator crisper, where it will keep for at least a week. Eggplant that has been washed, cut, and boiled for approximately 4 minutes can be frozen for later use 

Preparation

​Eggplant is an incredibly versatile ingredient: it can be steamed, grilled, roasted, baked, or sautéed. Here are just a few ways to enjoy eggplant.
  1. Roast it!  This is most definitely my favorite (and probably the easiest) way to enjoy eggplant.  Cut eggplant into 1/2 inch cubes and toss with olive oil and salt.  Spread out in a single layer on a baking (cookie) sheet.  Roast in the oven at 425 degrees for 8-10 minutes.  Using a spatula, stir the eggplant so that it doesn't get too brown on one side and roast for another 5-8 minutes.  Roasted eggplant will last about a week in an airtight container.  You can add great flavor to many dishes by throwing in some roasted eggplant.  Enjoy it mixed in with your favorite pasta dish, in a pita with hummus, or over a salad.
  2. Eggplant Pizza. Make your own personal eggplant pizzas! Marinate sliced eggplant in your favorite Italian dressing and roast until soft. Add sliced tomato and mozzarella cheese and roast again until the tomato is heated through and the cheese is melted. Top with fresh basil and enjoy!
  3. Dip it. Make a homemade version of the Mediterranean dip called babaganoush. Puree roasted eggplant with garlic, tahini, lemon juice, and olive oil. Use this as a dip for vegetables or whole wheat pita, or as a sandwich filling.
  4. Substitute. Try baked eggplant fries instead of French fries. Cut the eggplant into strips, dip each strip into lightly beaten eggs, and toss them with breadcrumbs. Place the strips in the oven and bake at 425 degrees for 7-10 minutes.
  5. Grill it! Eggplant is a great summer vegetable because it takes to the grill easily. Just brush sliced eggplant rounds with olive oil and grill them over high flame for about 3 minutes on each side.
  6. ​Stir-Fry. Add eggplant to your next Asian-inspired  stir-fry or Indian curry.
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Eggplant and Mozarella Salad

Eggplant and Zucchini Bake

Make it meal by serving with your protein of choice or put it between two layers of bread for a nice light lunch!
Ingredients (Serves 6):
6 tbsp. of olive oil
1 medium eggplant, cut cross-wise into 1/4 –inch thick slices
Salt and pepper
1 pound fresh mozzarella, sliced
1 pound sliced tomatoes
1/4 cup loosely packed fresh basil leaves, coarsely chopped
2 tbsp. balsamic vinegar
Directions
  1. Preheat oven to 400 degrees
  2. Brush two rimmed baking sheets with 1 tablespoon extra-virgin olive oil each. Arrange eggplant slices on sheets. Brush tops with 2 tablespoons oil and season with salt and pepper. Roast until eggplant is golden and tender, about 20 minutes. Let cool to room temperature.
  3. On a serving platter, layer eggplant with sliced mozzarella and tomatoes. Top with basil leaves and drizzle with remaining 2 tablespoons olive oil and balsamic vinegar.
You can try replacing the shredded fontina with shredded mozzarella cheese or substitute summer squash for zucchini. Serve as a side dish alongside chicken, pork or tofu. 
Ingredients (Serves 6-8):
2 cups tomato sauce
1 small eggplant, sliced thinly lengthwise
2 small zucchini, sliced thinly lengthwise
1 cup shredded fontina cheese
1 cup shredded parmesan cheese
½ cup fresh basil, coarsely chopped
Directions
  1. Preheat oven to 400 degrees
  2. Pour ½ cup tomato sauce in 9-by-13-inch baking dish, spread evenly with a spatula or spoon
  3. Lay ½ of the zucchini and eggplant slices in a single layer on top of sauce
  4. Pour ¾ cup of tomato sauce on top and sprinkle with ½ cup fontina, ½ parmesan and ¼ cup of basil
  5. Repeat steps 3-4.
  6. Bake for 25 minutes or until cooked thoroughly
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Poblano Peppers

8/6/2019

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If you can't handle the heat ...try a Poblano!

Poblano peppers are Mexico's (and Buffalo's) favorite chile pepper! When traditionally ripened to red and dried, this pepper is known as an 'Ancho'. Poblanos are great roasted, like bell peppers, or stuffed. Our recipes below will demonstrate the various ways you can use this awesome summer veggie!
About the Farm
W.D. Henry and Sons is a farm in Eden, NY about a half-hour outside of Buffalo, NY. They have been in business over 125 years and is now operating under the management of the family's fourth and fifth generations, Mark and Dan Henry. "We pride ourselves on quality, integrity and maintaining up-to-date production and food safety practices." They have received multiple awards, including the New York State Century Farm Award and the New York State Farm Family Award. One of their goals are to help future generations understand the importance of agricultural and environmental responsibility by implementing various sustainable agricultural practices as outlined on their website. 

Storage
Poblano peppers last the longest in the crisper drawer of the refrigerator. They will keep their flavor and spice for about one week. To increase the life of the peppers, place them in a brown paper bag before keeping in the refrigerator.
Preparation
The poblano pepper is not considered to be hot or spicy, so you do not need to be careful when cutting. Simply slice off the top and around the seed core. If you are stuffing, slice them in half and remove the white insides and seeds. If you are roasting over a flame, you do not need to cut anything off. New to the roasting technique? Here's a tutorial!
Nutrition
Poblanos offer nutritional benefits on top of adding flavor and spice without added calories. A double whammy! One poblano pepper offers 50 calories, about a gram of fat, and 2 grams of protein. Poblanos offer 11% of your daily potassium need, 70% vitamin A, and 30% vitamin B-6.

Recipes
Vegan Stuffed Poblano Peppers - Minimalist Baker
Zucchini Pico de Gallo Salsa (with Poblanos) - Taste of Home
Vegetarian Stuffed Poblano Peppers - Moosewood
Cheese and Chile Quiche - Epicurious
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Vegetarian Portabello and Poblano Fajitas - Cookie and Kate
Smoky Honey Peach-Roasted Poblano Salsa - Better Homes & Gardens
Southwest Stuffed Poblano Peppers - Creme de la Crumb

How do you prepare your poblanos? Leave us a comment below!
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