Lots of Love! Produce List and Recipes 2/04 – 2/24/2018

February 3, 2018
There is so much to LOVE this rotation!  We have beautiful produce including Florida Acorn Squash, mushrooms and sweet potatoes. Fruit box is filled with delicious berries and papayas for your sweet holiday plans! Plus, you will LOVE our new Protein Box!

Since we wanted to start a NEW HABIT movement for new years we are discounting $10 OFF a Paleo Box for a new subscription for new and current members! Use coupon Code HABIT
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Check out below the New Host location, new box Subscription and  Recipe of the Week below!
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CLICK HERE FOR RECIPES!
Mouth watering but not yet a member?  Sign up today! 
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Enjoy your farm fresh goodies,
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Endlessly Organic Team!
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Announcements!

New Locations – Help us spread the words

ORLANDO!

We had our first delivery in Orlando January 30th! We are still looking for more pick up locations!
 
Please Email info@endlesslyorganic.com if you have any questions!
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Recipe of the Week

Kale & Sugar Snap Peas Salad
Ingredients
FOR THE DRESSING
¾  cup canola oil
½  cup peeled, chopped ginger
¼  cup miso paste
½  cup rice vinegar, or as needed
Finely grated zest and juice of 2 lemons or limes
¼  cup sugar, or as needed
Coarse salt and black pepper

FOR THE SALAD
2  tablespoons sugar
6 to 8  dried apricots
1  medium bunch kale (Tuscan, red Russian, Winterbor or lacinato), coarse stems removed and discarded, roughly chopped
2  cups sugar snap peas, stemmed
4  ounces feta cheese, crumbled
¼  cup almonds, toasted and coarsely chopped
2  tablespoons chopped fresh mint leaves, or as needed

Instructions

  1. Make the dressing: In a blender or food processor, combine the oil, ginger, miso, 1/2 cup vinegar, lemon or lime zest and juice, and sugar. Process for about 30 seconds to form a creamy emulsion. Season with salt and pepper to taste, and add vinegar if needed.
  2. Make the salad: In a small saucepan over medium-low heat, combine the sugar with 1/4 cup water. Add the dried apricots and poach just until rehydrated, 2 to 3 minutes, then remove from heat.
  3. In a serving bowl, combine the kale, snap peas and feta. Add salad dressing to taste, and toss well. Sprinkle with almonds and garnish with poached apricots. Sprinkle with mint and serve.

Recipe from: https://cooking.nytimes.com/recipes/12575-kale-and-sugar-snap-pea-salad

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Mixed Box
Mixed Box (Medium and Large)
Red Jumbo Onions, Cauliflower, Bell Peppers, Romaine Lettuce, Acorn Squash, Red Tomatoes, Sweet Covington Potatoes, Asparagus, Red Chard, Crimini Mushrooms, Gala Apples, Concorde Grapes, Valencia Oranges, Blackberries Large Only: Sugar Peas

Paleo Box
Paleo Box
Carrots with Tops, Red Jumbo Onions, Cauliflower, Bell Peppers, Romaine Lettuce, Acorn Squash, Red Tomatoes, Sweet Covington Potatoes, Asparagus, Red Chard, Crimini Mushrooms, Gala Apples, Concorde Grapes, Valencia Oranges, Blackberries

Juicer's Box
Juicer’s Box
Red Beets with Tops, Carrots, Celery, Green Chard, blackberries, Green Cabbage, Green Kale, Lemons, Gala Apples, Valencia Oranges, Concorde Pears, Blackberries

Fruit Lovers Box
Fruit Lover’s Box
Gala Apples, Concorde Pears, Bananas, Pineapples, Blueberries, Kent Mangoes, Valencia Oranges, Dancy Tangetines, Papaya Formosa, Blackberries, Blueberries

Very Veggie Box
Very Veggie Box
Sugar Pears, Red Jumbo Onions, Cauliflower, Bell Peppers, Romaine Lettuce, Acorn Squash, Red Tomatoes, Sweet Covington Potatoes, Asparagus, Red Chard, Crimini Mushrooms, Carrots with Tops

Protein Box
Sirloin Beef Steak, Mild Cheddar Cheese, Chicken Wings, Turkey Breast Tenderloins, Chicken Apple Sausages, Sunday Bacon

Substitutions occasionally occur.  All produce is USDA Certified Organic.

Categories: Produce Lists