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5/28/2021 Letter and Recipes

501(c)(3) Nonprofit Organization

Paige’s Produce Delivery & Pick up

Hi Everyone

This week I had a lot of fun at school. I rode a horse on Thursday. I got an award for typing club from Ms Lesson. I really love to type letters. I had chipotle for lunch to celebrate May birthdays. This week was teacher appreciation week and spirit week. My favorite day was Monday, animal day. I wore a giraffe shirt.

Did you see our new website? Send us an email or sign up to volunteer.

Thank you to Stacy at Wounded Warrior Homes for this week's produce. You can find them

Thank you to the generosity of Yasukochi Family Farms! They deliver CSA produce boxes weekly. Find them here: 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: . 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


Spicy Serrano Hot Sauce by:


  • 1 pound serrano peppers

  • 3 tablespoons sea salt

  • 1 quart unchlorinated water

  • 3 cloves garlic minced

  • 3 ounces white wine vinegar

  • 1.5 ounces reposado tequila

  • Juice from 1 lime


  1. First, ferment the serrano peppers. Process your fresh peppers in a food processor. If you don’t have a processor, use a mortar and pestle or simply finely chop them. Pack them into a jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting.

  2. Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. Discard or save any remaining brine for another use. It is important to keep the peppers covered with brine to avoid spoilage. Check this daily.

  3. Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, sobe sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See our page, “How to Make Fermented Pepper Mash”, for further instruction.

  4. After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic.

  5. Pour the fermented serrano peppers, including the brine, into a pot along with garlic, vinegar and tequila. Bring to a quick boil. Reduce heat and simmer for 15 minutes. NOTE: If you feel the brine will make your hot sauce too salty, you can strain the peppers and use fresh water instead, just enough to cover the peppers in the pot. Or, use a combination of brine and fresh water.

  6. Cool slightly then add to a food processor with the lime juice. Process until smooth.

  7. Strain the mixture to remove the solids. Pour into hot sauce bottles and enjoy.

classic carrot summer salad by:


  • 10 oz. Organic Shredded Carrots (or julienne 1 or 2 Carrots)

  • 1/2 Cup Organic Raisins

  • 1/2 Cup Fresh Organic Pineapple, diced

  • 1/2 Cup Organic Apple, diced

  • 1/4 Cup Organic Grapes, diced

  • 1/4 Cup Mayonnaise (give Spectrum a try)

  • 1/4 Cup Full Fat Greek Yogurt

  • 2 teaspoons Organic Cane Sugar

  • 1/4 teaspoon Sea Salt

  • Combine the carrots, raisins, pineapple, apple, grapes in a large bowl

  • Whisk the mayo, yogurt, sugar and salt together in a small bowl and pour over the vegetables. Use a spatula or large spoon to gently mix until combined

  • Cover and refrigerate until ready to serve

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