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

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!

Bluebird Organics What’s in my organic box? August 3, 2012

Order Online with Bluebird CSA here.

Full Share Mixed – 100% Certified Organic

7 Fruit varieties:

Apples 4 ct.

Avocado 2 ct

Grapefruit 1 ct

Lemons 1 ct

Plums 14 ct

Bananas 2 lbs.

Valencia Oranges 4 ct.

9 Veggie varieties:

Red Slicing Tomatoes 2 ct

Onions 2 ct.

Mushrooms Baby Bell 1 ct.

Grape Tomatoes 1 ct

Mixed Baby Salad Greens 1 ct.

Celery 2 ct

Sweet Potatoes 3 ct

Carrots 3 lbs.

Romaine Hearts 3 ct.

Half Share Mixed – 100% Certified Organic

6 Veggie varieties:

Romaine Hearts 1 ct

Alfalfa Sprouts 1 ct.

Mixed Salad Greens 1 ct

Onions 1 ct

Carrots 2 lbs.

Slicing Tomatoes 2 ct

6 Fruit varieties

Apples 2 ct.

Bananas 2 lbs.

Valencia Oranges 2 ct

Avocado 1 

Plums 10 ct.

Blueberries 1 ct.

Recipe Ideas for Organic Boxes

Banana Ice Cream

Ingredients

•2 Bananas – INCLUDED IN BOX

•Ice Cream Cones – optional

Directions:

1. Peal bananas and cut into 1/2 “ slices

2. Put on tray and freeze for 2 hours (or until frozen)

3. Blend frozen bananas until creamy

4. Serve as custard or freeze to serve as icream

Carrot Chips

Ingredients:

•Carrots – INCLUDED IN BOX

•Olive Oil

•Salt

Directions:

1. Peel carrot into thick slices- Optional use a vegetable peeler to shave slices.

2. Toss slices in olive oil & salt

3. Bake at 350 for 12 minutes

4. Cool and enjoy!

Pico De Gallo

Ingredients:

•2 tomatoes, diced – INCLUDED IN BOX

•½ onion, chopped – INCLUDED IN BOX

•½ bunch cilantro

•juice from lemon – INCLUDED IN BOX

•1 jalapeno pepper, chopped

1. Mix ingredients & enjoy!

Bluebird Organics What’s in my organic box? July 27, 2012

Order Online with Bluebird CSA here.

Full Share Mixed – 100% Certified Organic

6 Fruit varieties:

Red Delicious Apples 4 ct

Blueberries 1 ct

Lemons 2 ct

Plums 2 ct

Kiwi 3 ct

Bananas 2 lbs.

Orange Valencia 9 ct

8 Veggie varieties:

Celery 2 ct

Jumbo Yellow Onions 1 ct

Sweet Potatoes 2 ct 

Romaine Hearts 3 ct

Baby Romaine Greens 1 ct

Red Tomatoes 1 ct

Baby Bella Mushrooms 1 ct

Grape Tomatoes 1 ct

Carrots 1 ct

Recipe Ideas for Organic Boxes

Celery and Apple Salad with Pecans

Ingredients

•1/4 cup pecan halves

•2 tablespoons reduced-fat sour cream

•1 to 2 tablespoons white-wine vinegar

•1 teaspoon sugar

•1 pound celery thinly sliced on the diagonal (about 5 cups) INCLUDED IN BOX

•1 apple, halved, cored, and thinly sliced, slices halved crosswise INCLUDED IN BOX

•Coarse salt and ground pepper

Directions:

1. Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet; bake until lightly

browned, 5 to 7 minutes. Set toasted pecans aside to cool.

2. In a medium bowl, whisk together sour cream, vinegar, and sugar until smooth.

3. Add celery and apple; season with salt and pepper. Toss gently to combine. Crumble toasted

pecans on top, and serve immediately.

Chickpea and Tomato Salad

Ingredients:

•1 can chickpeas, drained and rinsed

•About 1 pint grape tomatoes, halved INCLUDED IN BOX

•25 large basil leaves, chopped

•3 cloves of garlic, minced

•1 tbsp red wine vinegar

•1 tbsp apple cider vinegar

•2 tsp olive oil

•½ tbsp honey

•pinch of salt

Directions:

1. Toss all ingredients together

2. Chill for at least 20 minutes to allow flavors to merge

Green Kale Smoothie with Mango and Orange

Ingredients:

•3-4 leaves green kale, washed and chopped

•1 valencia orange, peeled INCLUDED IN BOX

•1 cup frozen mango chunks

•1 cup water

1. In a powerful blender, combine kale, orange, frozen mango and water.

2. Blend on the highest speed until smooth and creamy.

Bluebird Organics What’s in my organic box? July 20, 2012

Order Online with Bluebird CSA here.

Full Share Mixed – 100% Certified Organic

5 Fruit varieties:

Apples 4 ct

Blueberries 1 ct

Pineapple 1 ct

Nectarines 4 ct

Bananas 1 ct

Oranges 5 ct

8 Veggie varieties:

Celery 1 ct

Redleaf Lettuce 1 ct

Cauliflower 1 ct

Red Onions 4 ct

Sweet Potatoes 4 ct 

Beets 4 ct

Sweet Corn on the Cob 7 ct

Carrots 4 ct

Half Share Mixed – 100% Certified Organic

6 Veggie varieties:

Cauliflower 1 ct

Redleaf Lettuce 1 ct

Corn on the Cob 3 ct

Red Onions 2 ct

Carrots 4 ct

Sweet Potatoes 2 ct

Apples 2 ct

Bananas 1 ct

Pineapple 1 ct

Blueberries 1 ct

Half Share FRUIT only – 100% Certified Organic

7 Fruit varieties:

Braeburn Apples 2 ct

Cameo Apples 2 ct

Red Grapes 2 lbs

Mangoes 2 ct

Oranges 2 ct

Bananas 2 lbs

Pineapple 1 ct

Blueberries  2 ct

Recipe Ideas for Organic Boxes

Beets & Sweets

Ingredients

• 6 medium beets, peeled and cut into chunks INCLUDED IN BOX
• 2 1/2 tablespoons olive oil, divided
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon sugar
• 3 medium sweet potatoes, cut into chunks INCLUDED IN BOX
• 1 large onion, chopped INCLUDED IN BOX

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.
3. Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.
4. Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.

Amount Per Serving  Calories: 198 | Total Fat: 5.9g | Cholesterol: 0mg

 Blueberry Yogurt Pops

Ingredients

• 1 cup Ocean Spray® Blueberry Juice Cocktail
• 1 cup Ocean Spray® Fresh Blueberries, cleaned and rinsed BLUEBERRIES IN BOX
• 1 (6 ounce) container fat-free vanilla yogurt
• 8 wooden craft sticks

Directions

1. Combine all ingredients in blender. Cover; blend on high speed 15 to 20 seconds or until smooth.
2. Pour into 8 frozen pop molds (2.5 ounces to 3 ounces each). Cover, insert craft sticks, and freeze for 2 hours or until completely firm.
3. To serve, dip outsides of molds into warm water to loosen.

Amount Per Serving  Calories: 37 | Total Fat: 0g | Cholesterol: < 1mg

Carrot Pineapple Salad

Ingredients

• 8 ounces crushed pineapple INCLUDED IN BOX
• 2 medium tart apples, diced INCLUDED IN BOX
• 3 cups shredded or shaved carrots INCLUDED IN BOX
• 3 tablespoons raisins
• 3 tablespoons flaked coconut
• 1/3 cup fat-free reduced-sugar vanilla yogurt
• 1/3 cup fat-free plain yogurt
• 3 tablespoons reduced-fat mayonnaise or salad dressing
• 1 tablespoon lemon juice

Directions

1. Drain pineapple, reserving juice in a bowl. Add apples to the juice; toss to coat. Let stand for 5 minutes; drain. In a large bowl, combine the pineapple, carrots, raisins, coconut and apples. In a small bowl, combine the remaining ingredients. Pour over carrot mixture and toss to coat. Cover and refrigerate for 3-4 hours or until chilled.

• Nutritional Analysis: One serving (3/4 cup) equals 138 calories, 4 g fat (1 g saturated fat), 3 mg cholesterol, 101 mg sodium, 26 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fruit, 1 vegetable, 1/2 starch, 1/2 fat.

Bluebird Organics What’s in my organic box? July 12, 2012

Full Share Mixed – 100% Certified Organic

5 Fruit varieties:

Apples 7 ct

Grapefruit 1 ct

Nectarines 5 ct

Bananas 1 ct

Pears 5 ct

8 Veggie varieties:

Collard Greens 1 ct

Redleaf Lettuce 1 ct

Cauliflower 1 ct

Ball Zucchini 4 ct

White Potatoes 3# 

Corn on the Cob 10 ct

Bell Peppers 4 ct

Tomatoes 7 ct

Half Share Mixed – 100% Certified Organic

6 Veggie varieties:

Collard Greens 1 ct

Redleaf Lettuce 1 ct

Corn on the Cob 4ct

Ball Zucchini 4 ct

Tomatoes 3 ct

White Potatoes 2 #

Apples 2 ct

Bananas 1 ct

Pears 2 ct

Limes 6 ct

Recipe Ideas for Organic Boxes

8 Ball Zucchini

Ingredients

• 2-3 “8 Ball” Zucchini INCLUDED IN BOX
• 3 slices bacon
• 1 tomato, peeled and chopped INCLUDED IN BOX
• 1/2 medium onion, chopped
• 3/4 cup grated sharp cheddar cheese
• 1/2 cup Italian seasoned bread crumbs
• 1/2 to 1 cup chicken stock
• Salt
• Pepper

Instructions

1. Preheat oven to 375 degrees.
2. Slice the tops off each zucchini. Set aside and reserve for later. Hollow out each zucchini, chop and reserve the pulp. Chop the tomato and onion and set aside.
3. Cut the bacon crosswise into 1/4” pieces. Add to skillet over medium-high heat and cook until bacon has browned and rendered most of its fat. Add the reserved zucchini pulp, tomato and onion and cook for 4-5 minutes. Remove pan from heat and add bread crumbs and 2/3 of the cheese reserving some for topping. Stir well to combine all ingredients. Taste for seasoning and add salt and pepper as desired.
4. Stuff each hollowed zucchini with mixture. Place in a shallow baking dish or pan and add chicken stock to a depth of about 1/4 inch.
5. Place the pan in the oven and cook for 20 minutes. Remove from oven and add remaining cheese to top of each zucchini. Place the reserved zucchini tops in the stock. Return to oven and cook for 20 more minutes or until the zucchini is tender.

Spicy Bean Salsa

Ingredients

• 1 (15 ounce) can black-eyed peas
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can whole kernel corn, drained FRESH, INCLUDED IN BOX
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper INCLUDED IN BOX
• 1 (4 ounce) can diced jalapeno peppers
• 1 (14.5 ounce) can diced tomatoes, drained FRESH, INCLUDED IN BOX
• 1 cup Italian-style salad dressing
• 1/2 teaspoon garlic salt

 

Directions

1. In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

Amount Per Serving  Calories: 155 | Total Fat: 6.4g | Cholesterol: 0mg

Authentic German Potato Salad

Ingredients

• 3 cups diced peeled potatoes INCLUDED IN BOX
• 4 slices bacon
• 1 small onion, diced
• 1/4 cup white vinegar
• 2 tablespoons water
• 3 tablespoons white sugar
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon chopped fresh parsley

 

Directions

1. Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
2. Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
3. Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

Calories: 183 | Total Fat: 3.9g | Cholesterol: 10mg