Summer Box! Endlessly Organic Produce and News 6/24-7/07/18

June 24, 2018

 

We have more beets this week, but this time they are Golden Beets! Absolutely delicious, you can make a nice creamy soup, or a delicious salad topping, or even bake it as a side dish. It will make the meal pop! The juicer’s Box we have added Pineapple and mint for that refreshing midday smoothie snack!

We have bok choy this time! Did you know that bok choy is packed with vitamins A and C. One cup of cooked bok choy provides more than 100% of the recommended dietary allowance (RDA) of A, and close to two-thirds the RDA of C? Amazing right? and in some places bok choy is know as soup spoon because of its shape!

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Endlessly Organic Team!

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Recipe of the Week

Ingredients

1 1/2 cups hot water
1 1/2 ounces dried porcini mushrooms (package)
1 1/2 pounds portobello mushrooms
12 tablespoons olive oil
4 garlic cloves (minced)
4 pounds yukon gold potatoes (or white-skinned potatoes, peeled, cut into 1/8-inch-thick slices)
1/4 cup fresh parsley (chopped)
1 tablespoon chopped fresh thyme
1 tablespoon fresh rosemary (chopped)
2 teaspoons salt
1 teaspoon ground black pepper

Instructions

  1. Combine 1 1/2 cups hot water and porcini in small bowl. Let stand until mushrooms soften, about 30 minutes. Drain, reserving 2/3 cup soaking liquid. Chop porcini; set aside. Remove and chop stems from portobellos; place in large bowl. Using small spoon, scrape away dark gills from portobellos and discard. Cut portobello caps into 1/2-inch pieces; add to bowl.
  2. Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add chopped portobello stems and caps and sauté 4 minutes. Stir in garlic and reserved porcini and sauté until mushrooms are tender, about 10 minutes. Season with salt and pepper. Remove from heat.
  3. Preheat oven to 375°F. Coat each of two 13x9x2-inch glass baking dishes with 1 tablespoon oil. Combine remaining 7 tablespoons oil, potatoes, parsley, thyme, rosemary, salt and pepper in large bowl; toss to coat. Layer 1/6 of potato mixture in each prepared dish (there will not be enough to overlap slices). Top potatoes in each with 1/4 of mushroom mixture. Repeat layering. Top with remaining potatoes. Pour 1/3 cup reserved porcini soaking liquid over potatoes in each dish. Cover dishes with foil.
  4. Bake gratins 45 minutes. Uncover and bake until tops are brown and potatoes are tender, about 40 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover with foil and rewarm in 350°F oven about 20 minutes.)
  5. *Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.
Recipe from: https://www.epicurious.com/recipes/food/views/Potato-and-Portobello-Mushroom-Gratin-104503?

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What is coming your way!

 

Mixed Box (Medium and Large)

Baby Bok Choy, White Garlic, Broccoli Crowns, Red Leaf Lettuce, Zucchinis, Grape Tomatoes, Portabello Mushrooms, Avocados, Yellow Onions, Gold Beets with Roots, Bananas, Peaches, Green Grapes Large Only: Green Beans

 

Paleo Box

Jewel Med Yams, Green Kale, Baby Bok Choy, White Garlic, Broccoli Crowns, Red Leaf Lettuce, Zucchinis, Grape Tomatoes, Portabello Mushrooms, Avocados, Yellow Onions, Gold Beets with Roots, Bananas, Peaches, Green Grapes Large Only: Green Beans

 

Juicer’s Box

Gold Beets with Tops, Carrots, Spinach, Valencia Oranges, Cucumbers, Mint, Green Kale, Braeburn Apples, Tommy Mangoes, Bananas, Peaches

 

Fruit Lovers

Braeburn Apples, Bananas, Avocados, Green Grapes, Peaches, Red Plums, Tommy Mangoes, Strawberries, Grapefruits

 

Very Veggie Box

Green Beans, Baby Bok Choy, White Garlic, Broccoli Crowns, Red Leaf Lettuce, Zucchinis, Grape Tomatoes, Portabello Mushrooms, Avocados, Yellow Onions, Gold Beets with Roots

Substitutions occasionally occur.  All produce is USDA Certified Organic.

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Categories: Produce Lists