• Seton Conley

4/23/21 • Produce Letter and Recipes

PAIGE'S PRODUCE DELIVERY & PICK-UP

501(c)(3) Nonprofit Organization

Hi Friends!


This week we have a new friend - Produce Good. They are so nice and gave us the tangerines and tangelos. At school this week I had PE and we did a drum circle. Friday we are going to the Harbor and to the gym. Have a great weekend!


Thank you to our new friends Produce Good. They glean produce around San Diego. An amazing nonprofit organization. Find them here: https://producegood.org/


Thank you to Stacy at Wounded Warrior Homes for harvesting lemons and tangerines from her trees and for the generous donation of produce.


Thank you to the generosity of Yasukochi Family Farms! They deliver CSA produce boxes weekly. Find them here: yasukochifamilyfarms.com/ they are at Oceanside Farmers Market plus many more farmers markets each week! They gave us those giant potatoes. :)


THANK YOU TO More Than Apples! Wonderful organization giving back to our community and helping eliminate food waste. Find them here, they also do weekly boxes: morethanapples.org/ . Feel like giving back? They welcome volunteers weekly. So many great items this week. Tons of veggies!


Paige

We have a new Venmo: @paigespantryorg



Some Fun Recipes:


Star Fruit Chips by: suwanneerose.com

Ingredients

  • 2 medium to large star fruit

  • 2 cups water

  • 1 1/2 cups sugar

  • 1-inch piece of ginger, sliced (optional)

  • cinnamon sugar or sea salt, for sprinkling

Instructions

Heat the oven to 200 F.

  • Line a baking sheet with a silicone baking mat or parchment.

  • Slice the star fruit into thin, even slices, about 1/4" thick or less.

  • In a saucepan over medium-high, dissolve the sugar in water and add the ginger, if using. Bring it to a boil. Reduce the heat, add the star fruit, and simmer for a few minutes, then remove it from the heat and allow it to sit for 20 minutes.

  • Using tongs, transfer each slice to the lined baking sheet, allowing the excess syrup to drip off.*

  • Bake the slices for at least an hour, or until they're dry and crisp.

  • Sprinkle it with a bit of cinnamon sugar or a pinch of sea salt if you like.

  • Store in an airtight container. They're best used within a few days.

Notes *Reserve the leftover starfruit-ginger syrup for cocktails or lemonade.


Simple Citrus Salad by: notnotnutritious.com

An all citrus fruit salad with sweet oranges, tangelos, or clementines, showy blood oranges, bittersweet pink grapefruit and a smattering of lip-puckering lemon. Garnish with ribbons of toasted coconut and crushed pistachio and drizzle with honey or your favourite liquid sweetener.

Ingredients

  • 1 grapefruit

  • 2-3 oranges or other sweet citrus fruit (use 1 type or a mix of types: tangelos, clementines, mandarins, blood oranges)

  • 1 lemon

  • 1/4 cup unsweetened ribbon coconut

  • 1/4 cup pistachios

  • liquid sweetener of choice (honey, agave, maple syrup)

Instructions

  • Preheat the oven to 350F. Spread out the coconut on a baking sheet and bake for about 8 minutes until toasted. Set aside.

  • Roughly chop the pistachios and set aside.

  • Use a sharp knife to slice the the citrus fruits into even-sized slices,

  • about 1/8th to 1/4 of an inch. Trim the peel of the slices and remove any seeds.

  • Arrange the citrus on a plate, sprinkle on the toasted coconut and pistachios, and drizzle with sweetener.

Notes on Storage

This citrus salad is best served fresh. However, you can prep the citrus a few hours before, or overnight and store it in the fridge. Garnish with the coconut, pistachios, and sweetener just before serving.


The Only Tomato Salad Recipe You’ll Ever Need Author: Rachel Phipps

Ingredients

  • 2 Spring Onions

  • Small Handful Curly Parsley

  • 1 Small Garlic Clove

  • 2 tbsp Freshly Squeezed Lemon Juice

  • 5 tbsp Extra Virgin Olive Oil

  • Sea Salt (I used Breton Fleur de Sel)

  • Freshly Ground Black Pepper

  • Enough Tomatoes for 3-5 people

Instructions

To make the dressing, thinly slice the spring onions (white and green parts), chop the parsley, and peel and crush the garlic clove and combine in a jam jar with a lid along with the lemon juice, olive oil, and a generous amount of sea salt and freshly ground black pepper. Screw the lid on tightly, and shake vigorously until everything is combined. Alternatively, whisk all of the ingredients together in a small bowl. Stash the dressing in the fridge until you need it.


Slice the tomatoes, and spread them out over a serving dish. Shake the jar of dressing one more time to make sure nothing has separated, and spoon it evenly over the tomatoes. Serve straight away.



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