5/6/2021 Produce Letter & Recipes
501(c)(3) Nonprofit Organization
Paige’s Produce Delivery & Pick up
Happy Mother’s Day to all the moms. My mom has a favorite simple avocado toast recipe. I will post it below. This week I had fun at school.
This weekend we are going on a Family hike. I am looking forward to walking in the sunshine.
Thank you to Produce Good for the oranges and grapefruit! Produce Good is an amazing organization. Find out more here:
producegood.org- their Mission Build an active and engaged community committed to finding sustainable solutions to alleviate hunger,reclaim and repurpose waste and promote the health and well-being of all.
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!
We have a new Venmo: @paigespantryorg
Some Fun Recipes:
GRAPEFRUIT BARS by: dessertnowdinnerlater.com
1 cup all-purpose flour
1/4 cup powdered sugar
1/4 tsp salt
1/2 cup butter, room temperature (cut into 8 pieces)
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
4 large eggs
1 Tablespoon grapefruit zest
1 cup grapefruit juice (or combination or grapefruit + lemon juice*)
pink food coloring, optional
Preheat oven to 350 degrees Fahrenheit. Lightly grease or line an 11x7-inch or 8 to 9-inch square glass baking dish with parchment paper that overhangs 2-inches on both sides.
CRUST: Combine the flour, powdered sugar, salt, and butter in a food processor or stand mixer. Pulse/mix until mixture resembles fine crumbs that start to clump together. Press onto the bottom of the prepared baking dish. Bake at 350˚F for 18-20 minutes, or until golden brown.
FILLING: Prepare filling when crust is just about done. Whisk together the sugar and flour in a bowl. Add the eggs, one at a time, whisking well after each addition. Add the zest, juice, and 3 drops or so of food coloring (if desired).
Pour filling over hot crust and bake an additional 20 minutes or until filling no longer jiggles, and edges brown.
Let cool completely in the pan, about 1 hour. Then refrigerate for at least 1-2 hours until cold. Lift bars out of pan with parchment paper for easy cutting and serving. Store leftovers in the refrigerator.
*Grapefruits are a very mild citrus fruit compared to tangy lemons or limes. Consider using 3/4 cup of grapefruit juice and 1/4 cup lemon juice to help boost the flavor and/or use more zest (up to 1 Tbsp more). *FYI: Pink or White Grapefruit is more tart than Ruby Red Grapefruit
My Mom’s Favorite Avocado Toast / crackers
1 Tomato (heirloom are really good)
Sourdough bread or I like crisp corn crackers
Salt and pepper
Everything but the bagel seasoning
Assembly: Toast two slices of sourdough bread, spread with cream cheese, slice tomatoes and place on cream cheese, add sliced avocado, sprinkle with sea salt and pepper, finish with a dash of Everything but the bagel seasoning. Enjoy! This will be your fav snack :)
Roasted Brussels Sprouts with Balsamic Vinegar & Honey
By Jennifer Segal
It’s hard to improve on simple roasted Brussels sprouts, but a drizzle of balsamic vinegar and a touch of honey bring the flavors to life.
Total Time: 30 Minutes
1-1/2 pounds Brussels sprouts, halved, stems and ragged outer leaves removed*
3 tablespoons extra virgin olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar
1 teaspoon honey
Preheat oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil.
Directly on the prepared baking sheet, toss the Brussels sprouts with 2 tablespoons of the oil, the salt, and the pepper. Roast, stirring once halfway through, until tender and golden brown, about 20 minutes.
Drizzle the remaining tablespoon of oil, the balsamic vinegar and the honey over the roasted Brussels sprouts. Toss to coat evenly. Taste and adjust seasoning, if necessary, then serve.
*If you have some brussels sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking.