- It’s all about routine. The hardest part of making healthy eating part of your schedule is the extra effort it can take to make it come together each week. We’re offering Commit to Fresh as a tool to make healthy eating habits part of your routine in the new year.
- Place the product Commit to Fresh in your cart to “sign up” between November 29 & December 31. You will receive your first order in 2019 free as an incentive to start the new year with fresh, healthy ingredients to work with.
- After that, all you have to do it pick up your Share each week, go home and cook some tasty food. We will provide healthy recipes to accompany each Share to inspire you to make easy, healthy & nourishing meals!
Make the most of this week's Share with some side dish inspiration for upcoming holidays!
Purple Sweet Potato & Red Potato Bake
Caramelize onions: Heat olive oil in a large, thick-bottomed pot on medium heat. Add the sliced onions, toss to coat , lower the heat to medium-low and cover. Let cook for 15-20 minutes while you are slicing the sweet & red potatoes. Stir occasionally until completely softened. Line baking dish with caramelized onions, sweet potato, and potato slices. Place the caramelized onions in an even layer over the bottom of a rectangular or ovular casserole dish. Arrange slices of sweet potatoes & red potatoes in row on top of the caramelized onions. Brush with melted butter, sprinkle with salt & pepper. Cover with folk and bake in a 400 F oven for 45 minutes, until the potatoes are cooked through. Remove foil, bake uncovered for 15 minutes more, until the edges are crispy & brown. (Recipe & photo from Simply Recipes. Click on the photo to see the full post).
Sauteed Spinach & Mushrooms
Heat 2 tablespoons of butter, ghee, or olive oil over high heat in a skillet. Add 2 sliced onions, and 3 cloves of garlic. Cook for 10 minutes, stirring constantly. Reduce the heat to medium-low and continue cooking the onions for 20 more minutes, cooking the onions for 20 more minutes, still stirring frequently. Add 1 tablespoon balsamic vinegar to deglaze pan. Add 10 sliced mushrooms and season with salt & pepper to taste; cool until the mushrooms are tender, but not mushy. Add the spinach. Stir on low heat just until the spinach wilts, and serve. (Recipe & photo from Paleo Leap food blog. Click on the image to see the full post).
Apple-Stuffed Acorn Squash
Preheat the oven to 400 F. Cut 2 acorn squash in half and remove all of the seeds. Place 4 squash halves in a glass baking dish. Peel, core, and cut 2 apples into one-inch cubes and place in large bowl. Immediately cover with 1 tablespoon lemon juice and toss to coat. Add 1 tablespoon zest, ¼ cup brown sugar, 1 tablespoon cinnamon, 1 teaspoon nutmeg, 2 tablespoons flour, ½ teaspoon salt, ¼ teaspoon sage, and 1 cup of apple sauce and mix. Divide apple mixture evenly between 4 squash halves. Cut 4 tablespoons of butter into 4 pieces and press one piece down into the center of each filled squash. Cover pan with parchment paper and foil and bake for 45 minutes. Check for “doneness” and bake for 15 additional minutes if needed. Uncover and bake for 15 more minutes to brown tops (~1 hr and 15 minutes. Remove from oven and serve hot! (Recipes & photo from A Family Feast food blog. Click on the image to see the full post).
If stored properly, a large majority of crops that we harvest in the Fall can be kept for months so that we can enjoy local fruits & vegetable into the winter months. While summer crops like tomatoes seem to steadily trickle into our kitchens for 2-3 months during the Summer growing season, squash is typically harvested all at once in the late Fall, which can be a bit overwhelming. In case any of you are drowning in squash, apples, potatoes, or other root vegetables we have put together some tips so that you can enjoy them in a few months without any going to waste!
Squash: Unless you grew the squash yourself it has likely already been cured for 7-10 days. The most important tip for storing squash is to make sure that it is blemish and bruise free. Rot can transfer from one squash to another and spoil the whole lot if you're not careful. Next, give your squash a rinse and let dry completely! After this, some people wrap each squash in a thin towel or paper towel to keep them dry and from touching other veggies or hard surfaces in storage. Finally, place in a cool, dark place like a drawer or kitchen cabinet where the temperature will not fluctuate often. Check every few weeks and cull if necessary. They should keep until January!
Apples: Apples are exceptionally shelf-stable, making it easy to store for longer than just a week or two. They keep best in cold, humid environments, so the best place to store them is the crisper drawer in your fridge. They will keep for at least a month in or out of a plastic bag. However, if you choose to store them in a bag, make sure it has some holes so that they can breathe!
Potatoes: Place them in paper bag, cardboard box, or bowl (not in a plastic bag) and keep them in the coolest part of the kitchen or a dry part of your basement (pretty hard to come by here in NM). Refrigerator temperature is a bit too cool for potatoes and tends to increase their sweetness. Be sure to keep them dry when they're in the dark or else they'll begin to sprout! A moist, dark environment is exactly what they need to start sprouting (it kind of mimics being buried in soil). The sprouts draw nutrients out of the potato, making it less vitamin rich by the time you eat them, so make sure to keep them dry!
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