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6/4/2021 Produce letter and recipes

501(c)(3) Nonprofit Organization

Paige’s Produce Delivery & Pick up

Hi Friends

I graduated from high school this week. My school had a small ceremony. It was really fun. We had a kona ice truck and popcorn, the music director had a song about me and my teacher, Ms Meghan said nice things about me. This weekend my mom and dad are having a graduation party for me. I know it will be fun!

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

Thank you to Produce Good for all the fresh oranges! I am going to make some fresh squeezed OJ. They came from a grove of over a 100 trees in fallbrook.

Find more about this great organization here:

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


Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes


  • 2 small zucchini (1 lb), cut into 1/2-inch thick slices

  • 2 small yellow squash (1 lb), cut into 1/2-inch thick slices

  • 14 oz Flavorino or small Campari tomatoes , sliced into halves

  • 3 Tbsp olive oil

  • 4 cloves garlic , minced (1 1/2 Tbsp)

  • 1 1/4 tsp Italian seasoning

  • Salt and freshly ground black pepper

  • 1 cup (2.4 oz) finely shredded Parmesan cheese

  • Fresh or dried parsley , for garnish (optional)


  1. Preheat oven to 400 degrees. Line an 18 by 13-inch rimmed baking sheet with a sheet of parchment paper or aluminum foil.

  2. In a small bowl whisk together olive oil, garlic and Italian seasoning (if possible let rest 5 - 10 minutes to allow flavors to infuse into oil). Place zucchini, squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat.

  3. Pour onto prepared baking dish and spread into an even layer. Season with salt and pepper. Sprinkle Parmesan over the top of each. Roast in preheated oven 25 - 30 minutes until veggies are tender and Parmesan is golden brown. Garnish with parsley if desired and serve warm.

  4. Recipe source: Cooking Classy

Easy Vinegar Marinated Cucumbers (Cucumber Salad)



  1. Peel and slice cucumbers into thin slices.

  2. Cut onion in half and cut into very thin slices.

  3. Combine onions and cucumbers in a large bowl.

  4. In a separate, medium-sized bowl, combine remaining ingredients. Stir until sugar dissolves.

  5. Pour vinegar mixture over cucumbers and onions. Stir until the cucumbers are evenly coated in the dressing.*

  6. Refrigerate at least 20 minutes. Before serving, drain liquid and place in a serving bowl to serve.


*You can also combine the cucumbers, onions, and dressing in a resealable plastic bag to marinade. Drain liquid from the bag, and pour the salad into a bowl to serve.

Orange Upside-Down Cake


  1. For the cake:

    • 2 cups all-purpose flour

    • 1 teaspoon baking powder

    • 1/2 teaspoon baking soda

    • 3/4 teaspoon kosher salt

    • 1/2 cup (1 stick) unsalted butter, at room temperature

    • 1 cup granulated sugar

    • 3 large eggs, at room temperature

    • 1 teaspoon pure vanilla extract

    • 1 teaspoon grated orange zest

    • 1 cup buttermilk, well shaken

  2. Special equipment:

    • 10-inch round cake pan


  1. Make the caramel:

    1. Preheat the oven to 350°F.

    2. Lightly butter the cake pan. Slice the oranges as thinly as you can (about 1/8 to 1/4-inch thick), preferably using a mandoline and picking out seeds as you go; set aside.

    3. Make sure you have all the ingredients for the caramel ready to go before you begin cooking it. In a medium pot, combine the sugar and 6 tablespoons water and place over medium-high heat. Bring to a boil and cook, swirling the pan occasionally, until the mixture turns a medium-dark amber color, about 10 minutes. Remove pot from heat and carefully stir in the butter and salt until incorporated. Pour the caramel into the buttered cake pan.

    4. Starting in the center of the pan, layer the orange slices on top of the caramel, overlapping a bit and working your way toward the outer edge (you may not need to use all the orange slices). Set pan aside.

  2. Make the cake:

    1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

    2. In a separate large bowl, use an electric mixer to cream the butter and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition, and then blend in the vanilla and orange zest.

    3. Add the flour mixture in three parts, alternating with the buttermilk, beating just to combine. Spoon the batter in dollops over the oranges in the cake pan, being careful not to move them around too much. Smooth the top of the batter with a wet offset spatula or the back of a spoon. Bake until a toothpick inserted in the middle of the cake comes out clean, 35 to 40 minutes, rotating the pan halfway through.

    4. With an offset spatula or a butter knife, loosen any parts of the cake that seem to be sticking to the side of the pan. Invert the cake onto a plate or platter while it's still hot. Let cool until warm or room temperature, then cut into wedges with a serrated knife to serve.

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