Customers have told us that, at times, they would like to get more of a certain item in the bags. Thanks to your input, we now offer Add-on Produce!
This week you can order:
Bunched Rainbow Carrots
You will see them in the Add-on Produce category. Enjoy the produce and our great prices!
Grilled Portobello Mushrooms, Peppers, and Onions:
Whisk together ¼ c balsamic vinegar (if you use our condimento vinegar, use 3 Tbsp), 3 Tbsp olive oil, and 1 tsp thyme. Remove stems and gills from 2 mushrooms, halve and remove seeds from 1 pepper, slice 1 onion into ¼ inch rounds. Brush vinaigrette over vegetables then grill for about 10 minutes per side. Cut veggies into strips and toss together.
Don’t want to grill?
Slice 2 mushrooms into ¼ inch stripes and cut ¼ onion into chunks. Heat 3 Tbsp olive oil and 1 garlic clove. Cook mushrooms and onions until soft. Toss with sliced roasted peppers.
How to Roast Peppers:
If you have gas burners, place a whole pepper on burner and cook at medium heat for about 8 minutes turning every 2 minutes or when charred. Put pepper in covered bowl or paper bag for 15 minutes. When cool, cut open pepper and remove seeds and slice. In the oven, cook whole pepper at 450 degrees for about 25 minutes turning when charred. Put in covered bowl or paper bag for 15 minutes. When cool, cut open peppers and remove seeds and slice.
This Week’s Field Goods Favorite
The Portobello is the prime rib of the vegetable world! Tastes fabulous grilled—brush with olive oil, add garlic or soy sauce if you like, then grill for about 3-5 minutes on each side. Can also be eaten raw. More info
Grilled Portobello Mushrooms Stuffed with Leeks & Spinach
Pan-Seared Portobello Mushrooms
Sautéed Portobello with Balsamic and Butter Sauce
Ziti with Portobello Mushrooms
Sweet Corn Salad with Pancetta and Mushrooms
Don’t have pancetta (who does?), substitute 2 bacon slices.