501(c)(3) Nonprofit Organization
Paige’s Produce Delivery & Pick up
Hi Friends
I got a haircut this week :) My Mom said I needed to shorten my very long hair for the summer and I love it because it is light now. I had a fun week at school. We went ot Dixon Lake and went on the boats and hiked.
Thank you to our new friends from Carlsbad Laura and Dr Jeff Pearson. We harvested some kumquats! I love them. They are sweet and sour, I just pop them in my mouth! Yum. Dr Jeff showed me some of his magic tricks. He performs in Carlsbad. He calls himself “Funny Doctor”’. Serious Medicine.
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!
Love, Paige
We have a new Venmo: @paigespantryorg
Some Fun Recipes:
Summer Cucumber Jicama Salad by: allrecipes.com
Ingredient
1 large cucumber
¼ jicama, peeled and cut into matchsticks
1 lemon, zested
½ lemon, juiced
12 ounces white cherry tomatoes, quartered
Directions
Step 1
Peel cucumber, alternating rows so that thin green strips of peel are left. Slice cucumber into thin rounds.
Step 2
Stir cucumber, jicama, lemon zest, and lemon juice together in a bowl until salad is evenly mixed. Gently fold tomatoes into salad.
What can I make with fresh aloe?
You can apply fresh aloe gel directly to your skin or follow a recipe to make a homemade beauty product. It can also be added to food, smoothies, and drinks. To make aloe juice, use 1 cup of liquid for every 2 tablespoons of aloe gel.
Parmesan Roasted Broccoli, Carrots and Potato Author: Wolff's
Ingredients
1 med/large head of broccoli (cut into medium florets)
3 medium-size golden potatoes (cut into ½ in chunks)
4 medium/large carrots (chopped into ⅓ in circles)
½ tsp sea salt
¼ tsp fresh ground black pepper
½ tsp garlic powder
2 tbsp olive oil
3 tbsp grated parmesan
Instructions
Preheat oven to 400°. Toss all ingredients (except parmesan) to coat all veggies evenly with oil & spices. Pour into a baking dish (preferably a large glass or ceramic dish). Bake for about 15 minutes (stirring once at about 8 minutes). After 15 minutes, stir again, and then sprinkle parmesan over veggies. Continue baking for about 5 minutes
Chef John's Kumquat Marmalade by: Allrecipes.com
Ingredients
approximately 8 cups (1.8 kg) sugar
6 cups water
3 cups of chopped, deseeded kumquats (reserve the seeds)
Instructions
Place the seeds in a small, food safe bag or some cheesecloth. Tie the top.
Put the chopped kumquats and water in a heavy pot. Let the seeds hang into the kumquats and water and place the lid on to keep the top of the bag from submerging. The seeds contain pectin which helps the jam to set.
Allow to rest for a minimum of 8 hours.
Remove the bag and squeeze as much as you can from it (this is the natural pectin which helps the jam set). With a large bowl nearby, measure the amount of jam mixture that you have in the pot with cups. This number of cups is a better measurement of how much sugar you should use. Example, if have 9 cups of mixture, use 9 cups of sugar. My mother always uses a little less, but if you like it sweeter use the same amount.
Move the pot to a cooktop over medium heat. Slowly bring to a boil, stir and reduce heat to simmer for about 20 minute or until the rind has softened.
Next, add the sugar; stir and bring to a rolling boil (do not simmer) for approximately 30 to 45 minutes. The less sugar, you use, the longer it will need to boil to reach the setting point (105C or 220F).
The jam is ready when it congeals when dripped onto a plate from the freezer, if you do not have a candy thermometer.
Remove the pot from the heat and using an immersion blender, carefully blend the jam.
Rinse the jam jars and lids with boiling water then immediately ladle the jam into the jars. It's helpful to have a widemouth funnel, but not necessary. Clean the rim with a damp cloth and put the lid on tightly, as soon as possible. Finally, set aside and allow to cool completely and refrigerate, or process using the water bath method for approximately 10
Rinse the jam jars and lids with boiling water then immediately ladle the jam into the jars. It's helpful to have a widemouth funnel, but not necessary. Clean the rim with a damp cloth and put the lid on tightly, as soon as possible. Finally, set aside and allow to cool completely and refrigerate, or process using the water bath method for approximately 10 minutes.