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Archive for the tag “produce”

Reusable Produce and Bulk Foods Bags

Happy Vegetable Reusable Bags in Red by Seattle-based Wunderthunder are a fabulous idea.  It seems Meagan and Sasha have thought of everything:

This is a set of four reusable vegetable bags including a bonus herb bag.  Made from preshrunk recycled cotton muslin with an organic cotton drawstring.  Drawn and screen-printed at our home with water-based ink on preshrunk and recycled cotton muslin.  A great biodegradable alternative to plastic bags!  Easy and fun to use! Entertain your local grocer!

Take to the farmer’s market to bag your apples, cabbage, limes, lettuce, snap peas, or radishes without that horrible plastic bag guilt. Perfect for the bulk aisle of the grocery store for lugging home a bunch of bulk cereal, rice, pasta, flour, or even gummy sharks and chocolate bits.

Use the little herb bag to purchase cheap bulk herbs or teas. Take it to your local herbalist store and bring home some medicinal herbs to clean out your liver!

They won’t effect the scale at the grocery store either!
The large bag weighs .75 oz, the medium .45 oz, and the small .25 oz. The largest bag will add .001 lb.

In your set of four you will receive:
Large 10” x 12”
Medium 6” x 10”
Small 6” x 5.5”
Herb 3.5” x 5”

All sizes have a drawstring except for the little one!

Machine washable, tumble dry.

Etsy, $20 for the set of 4 bags (purchase here)

myECOfarmer.com Organic Apple Delivery

One day last week I was feeling kinda blah.  You know how that is.

I got back to my apartment and had a package waiting for me.  Inside that package was a bounty of organic apples shipped from independent family orchards in Washington state via myECOfarmer. My mood lifted.

The apples were of two varieties: pink lady and fuji.  Both were absolutely crisp and delicious, and tasted as though I had picked them myself moments earlier (a taste I recall from October’s apple picking adventure).

My Eco Farmer offers various memberships and giftboxes.  Seasonally, they also ship pears and cherries.

Red Beets, Golden Beets, Oven-Roasted

I do not understand how anyone dislikes beets.

I like vegetables more than most, I admit.  Yet, with most vegetable aversions I can sympathize.

Broccoli, cauliflower, asparagus?  I get it.  I hated these growing up.

Brussels sprouts, green beans, spinach?  I can see it.  They’re bad when overcooked.

Radishes, dandelion greens, raw cabbage?  I hear you.  I still don’t love these myself.

But beets?  Beets are delightful.  Beets are sweet.  Beets are the candy of vegetables.  Beets are nearly impossible to overcook. Beets can be eaten plain, sliced into salads, blended into soups, tossed with hard-boiled eggs, pickled sweet or gussied up with olive oil and garlic.  Beets are delicious and lovely.  They taste like dessert, did I mention that?

And, beets are pretty.  These beets are a surprise hybrid born out of roasting red and golden beets together in a packet of tinfoil, thrown into a 400F oven for an hour.

Produce in Season Chart

Produce in Season from Foundry:

Keep track of the freshest produce in season. Display it in your kitchen, or keep it tucked away with your favourite recipe books and your culinary delights will never have tasted so good.

As you may have guessed by the spelling of favourite, Foundry’s not an American company.  In fact, it’s Australian with Italian and Dutch influences.  Which leads me to believe that “Produce in Season” may be obselete (or at best, confusing) for those of us in the US.

Still, we can all appreciate pretty charts with fun information to read after we’ve memorized the cereal box.  (Or Marmite bottle or clotted cream liter litre or whatever.)

(Via SwissMiss)

In Season: Quince, rhymes with wince but doesn’t make you

Spherical, heavy, crispy, yellow-ish green and often covered in bits of moldy cobweb.

That’s how I’d describe quince to someone who needed to buy some for a recipe.

Thankfully, here’s a picture which is probably a bit more appetizing to guide you in the market so you can cook up some holiday dishes… emphasis on cook since raw quince can be toxic.

I need to work on my sales pitch.

A great recipe to convince you how, once cooked, quince doesn’t make you wince and in fact makes you, finally, very happy: Cranberry, Quince and Pearl Onion Compote, a seasonal complement to turkey, mashed potatoes and stuffing. I also tried some over vanilla ice cream which was delicious as a sweet-but-not-too-sweet treat.

Tomatoes in the Summer: Straight up, in the garden

There are two types of people: those who enjoy tomatoes plain, and those who don’t.

I was in the latter camp until I started paying more attention to seasonality and quality of produce. Now, when I get a tomato that is perfectly ripe and juicy, the best way to eat it is plain. In the garden, right after it’s picked.

If you don’t pick it from the plant, you can enjoy it in your kitchen with some sprinkled sea salt and freshly ground pepper.

Mozzarella, basil and olive oil don’t hurt, either.

The above photo is my dad. We were touring the gigantic garden of a Hutterite Colony near Conrad, Montana.

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