Bluebird Organics What’s in my organic box? September 28, 2012

Full Share Mixed – 100% Certified Organic

6 Fruit varieties:

Nectarines 5 ct

Red Seedless Grapes 1 ct

Gala Apples 2 ct

Mango 1 ct

Bananas 2 lbs

Kiwi 7 ct

9 Veggie varieties:

Red Tomatoes 3 ct

Red Potatoes 7 ct

Russet Potatoes 8 ct

Sweet Potatoes 4 ct

Kale  1 ct

Baby Spinach 1 ct

Yellow Onion 2 ct

Carrots 1 lb

Red Leaf Lettuce 1 ct

Kiwi Popsicles

Ingredients

Kiwi, peeled and sliced into 1 inch thick rounds INCLUDED IN BOX

Popsicle Sticks

1 cup chopped dark chocolate

1/2 cup Coconut oil

Peel and cut kiwi into 1 inch thick rounds, with a popsicle stick in each round. Freeze on a tray in the freezer. Melt 1 cup Chopped dark chocolate and 1/2 cup Coconut oil over a double boiler, then cool to room temp. Dip each Kiwi-pop into the chocolate mixture (it will immediately turn crispy) and place on a tray to refreeze or pass around right now.

Caramelized Sweet Potato Medallions

Sweet Potatoes, cut into 1/2 inch thick rounds INCLUDED IN BOX

Olive Oil

Preheat oven to 350 degrees. Slice sweet potatoes ~1/2” thick. Lightly coat with olive oil. Place on cookie sheet one layer thick. Bake for 20 min. Turn heat to 400 degrees and bake for 15-20 minutes more.

 

Roasted Potato, Carrot & Onion Casserole

Ingredients: 

4 sausages (vegetarian)

1 pound potatoes INCLUDED IN BOX

1/2 pound carrots INCLUDED IN BOX

1 large onion INCLUDED IN BOX

1 sweet pepper INCLUDED IN BOX

2 garlic cloves

2 tbsp olive oil

freshly cracked black pepper

1 1/2 tsp Italian herbs

1/2 cup vegetable broth
4 tbsp balsamic vinegar 

Peel the potatoes, wash them and cut each potato in four pieces. Peel one large or two smaller onions and cut them in wedges. Slice 1 sweet pepper in strips. Cut carrots into slices. Place everything in a big roasting tray. Use a big bowl to combine the oil with the Italian herbs, grated or chopped garlic, and vegetable broth. Pour over veggies and toss. Season with salt and pepper. Cover the tray with aluminum foil and pop it in a preheated oven. Bake at 450F for 45 minutes.  Lightly brown vegetarian sausages and slice in half. After 45 minutes the potatoes and vegetables should be fork tender. If they’re not, cover the tray with the foil and place back in the oven for a few more minutes. If they are fork tender, place the sausages in pan and pour the balsamic vinegar all over. Place the tray back in the oven, uncovered, for 25 to 30 minutes. Take it out after 15 minutes, flip over sausages and ladle some of the juices at the bottom all over the vegetables and sausages. Put it back in the oven for the remaining time, until everything is nice and brown.

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Bluebird Organics What’s in my organic box? September 14, 2012

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Full Share Mixed – 100% Certified Organic

7 Fruit varieties:

Raspberries 1 ct

Cherry Lemonade 1 ct

Oranges 10 ct

Gala Apples 6 ct

Lemons 2 ct

Kiwi 14 ct

Bananas 2 lbs

9 Veggie varieties:

Red Tomatoes 4 ct

Potatoes 16 ct

Baby Kale & Chard 1 ct

Baby Mixed Salad Greens 1 ct

Yellow Onion 6 ct

Beets with Greens 3 ct

Living Basil Plant 1 ct

Carrots 1 lb

Sweet Potatoes 2 ct

Golden Acorn Squash 1 ct

Bluebird Organics What’s in my organic box? September 7, 2012

Full Share Mixed – 100% Certified Organic

7 Fruit varieties:

Strawberries 1 ct

Thompson Seedless Grapes 1 ct

Oranges 4 ct

Delicious Apples 3 ct

Avocado 1 ct

Kiwi 8 ct

Bananas 2 lbs

12 Veggie varieties:

Roma Tomatoes 4 ct

Potatoes 12 ct

Baby Spinach 1 ct

Red Leaf Lettuce 1 ct

Yellow Onion 2 ct

Clover Sprouts 1 ct

Celery 2 ct

Green Leaf Lettuce 1 ct

Carrots 1 lb

Sweet Potatoes 2 ct

Acorn Squash 1 ct

Baby Bella Mushrooms 1 ct

Half Share Mixed – 100% Certified Organic

9 Veggie varieties:

Leaf Lettuce 1 ct

Baby Spinach 1 ct.

Sweet Potatoes 2 ct

Onions 2 ct

Russet Potatoes 7 ct

Carrots 1 lbs.

Roma Tomatoes 2 ct

Clover Sprouts 1 ct

Baby Bella Mushrooms 1 ct 

5 Fruit varieties

Apples 2 ct.

Bananas 2 lbs.

Kiwi 7 ct

Valencia Oranges 2 ct

Raspberry Lemonade 1 ct

Bluebird Organics What’s in my organic box? August 31, 2012

Full Share Mixed – 100% Certified Organic

7 Fruit varieties:

Champagne Grapes 1 ct

Grapefruit 1 ct

Oranges 2 ct

Delicious Apples 4 ct

Lemons 2 ct

Plums 8 ct

Bananas 2 lbs

9 Veggie varieties:

Red Tomatoes 1 ct

Potatoes 4 ct

Baby Spinach 1 ct

Mixed Baby Lettuce 1 ct

Yellow Onion 1 ct

Grape Tomatoes 1 ct

Celery 2 ct

Romaine 1 ct

Carrots 1 lb

Half Share Mixed – 100% Certified Organic

7 Veggie varieties:

Romaine Hearts 1 ct

Baby Spinach 1 ct.

Mixed Salad Greens 1 ct

Onions 1 ct

Potatoes 2 ct

Carrots 2 lbs.

Roma Tomatoes 4 ct

5 Fruit varieties

Apples 2 ct.

Bananas 2 lbs.

Lemon 1 ct

Valencia Oranges 2 ct

Plums 3 ct.

Bluebird Organics What’s in my organic box? August 24, 2012

Full Share Mixed – 100% Certified Organic

5 Fruit varieties:

Strawberries 1 ct.

Fuji, Gala and Delicious Apples 6 ct.

Lemons 2 ct

Plums 6 ct

Bananas 2 lbs.

11 Veggie varieties:

Red Tomatoes 2 ct

Potatoes 10 ct

Baby Kale 1 ct

Red Leaf Lettuce 1 ct

Cabbage 1 ct

Yellow and Red Onions 3 ct.

Zucchini 2 ct.

Celery 2 ct

Baby Romaine  1 ct.

Baby Spinach Greens 1 ct.

Carrots 1 lb.

Bluebird Organics What’s in my organic box? August 17, 2012

 

Full Share Mixed – 100% Certified Organic

6 Fruit varieties:

Strawberries 1 ct.

Gala Apples 6 ct.

Avocado 2 ct

Kiwi 2 ct

Plums 6 ct

Bananas 2 lbs.

7 Veggie varieties:

Red Slicing Tomatoes 2 ct

Onions 2 ct.

Yellow Bell Peppers 2 ct.

Celery 2 ct

Romaine Hearts 3 ct.

Baby Spinach Greens 2 ct.

Carrots 1 lb.

Bluebird Organics What’s in my organic box? August 10, 2012

Full Share Mixed – 100% Certified Organic

9 Fruit varieties:

Blackberries 1 ct.

Gala Apples 4 ct.

Granny Smith Apples 2 ct.

Avocado 2 ct

Kiwi 1 ct

Lemons 2 ct

Plums 3 ct

Bananas 2 lbs.

Valencia Oranges 14 ct.

7 Veggie varieties:

Red Slicing Tomatoes 2 ct

Onions 2 ct.

Mushrooms Baby Bell 1 ct.

Sweet Corn 3 ct

Baby Spinach Greens 2 ct.

Sweet Potatoes 4 ct

Carrots 1 lbs.

Bonus Raspberry Lemonade 4 ct.

Recipe Ideas for Organic Boxes

Blueberry and Peach Cobbler

Ingredients

2 tablespoons sugar 

2 tablespoons brown sugar

1 tablespoon cornstarch

1/2 cup water

1 tablespoon lemon juice INCLUDED IN BOX

2 cups sliced peeled fresh peaches

1 cup blueberries

TOPPING: 

1 cup all-purpose flour

1/4 cup sugar

1-1/2 teaspoons baking powder 

1/2 teaspoon salt

1/2 cup milk

1/4 cup butter, softened

Directions:

1.In a saucepan, combine first five ingredients. Bring to boil, stirring until thick.

2.Add fruit and pour into a 2-qt. baking dish.

3.For topping, combine flour, sugar, baking powder and salt in a bowl. Stir in milk and butter.

4.Spread over fruit mixture an bake at 375° for 50 minutes or until topping is golden brown and tests done.

5.Serve warm.

Apricot – Ricotta Stuffed Celery

Ingredients:

3 dried apricots

1/2 cup part-skim ricotta cheese

2 teaspoons brown sugar

1/4 teaspoon grated orange peel

1/8 teaspoon salt

5 celery ribs, cut into 1-1/2 inch pieces

Directions:

1.Place apricots in a food processor.

2.Cover and process until finely chopped.

3.Add the ricotta cheese, brown sugar, orange peel and salt; cover and process until blended.

4.Stuff or pipe into celery.

5.Chill until serving.

Baked Stuffed Baby Bella Mushrooms

Ingredients:

•20 Baby Bella mushrooms INCLUDED IN BOX

•1 Tbsp olive oil

•1 Tbsp unsalted butter

•1/2 cup finely chopped yellow onion

•2 Tbsp coarsely chopped walnuts 

•1 garlic clove, minced

•5 oz. frozen chopped spinach, defrosted and squeezed dry

•1 oz. feta cheese

•1 oz. gruyere cheese (optional)

•2 Tbsp. minced fresh or dried dill (optional)

Directions:

1) Heat olive oil and butter in a skillet. Add onions and cook until light brown – about 25 minutes.

2) Preheat oven to 400 degrees.

3) Add walnuts and garlic to onion and cook for another minute. Add spinach and cook another 5 minutes, stirring constantly.

4) Remove from heat and cool slightly. Add cheeses, salt and pepper.

5) Arrange mushrooms in baking dish. Divide filling mixture evenly among them. (At this point the mushrooms can be

covered and stored for several hours in the fridge until your guests arrive, if necessary!)

6) Bake about 10 minutes or until filling is browned and mushrooms are thoroughly heated.

7) Serve immediately!