In one of my last posts, I mentioned that I would be seeking out like-minded resources in my new community. For this week's post, I am featuring Abundant Harvest Organics (AHO).
AHO is a California farm-share delivery service similar to that of a CSA (Community Supported Agriculture). They work with farmers to bring in-season organic produce to a local delivery site. Fortunately, for us the town of Ridgecrest is small and the drop site is less than 2 miles away.
My husband had heard about organic produce on Saturdays between 10a-noon over by a smoothie place. My son and I wanted to check it out since we used to frequent farmers markets in the Temecula Valley up to two times a week.
Before I had arrived, I didn't know what to expect. I saw a white delivery truck in the parking lot so I assumed it was a first-come, first-served type thing. As I approached, it appeared to be a CSA. When I had walked up to the table, I informed them that I was new to the area and was interested in purchasing some organic produce. The hosts showed me the two boxes and what came in them for this week. The boxes are in the range of $22 to $40 a week depending on the site and surcharges. My site includes a $3 per box surcharge. I was asked to come back at noon to see if anyone had not been by to pick up their box (note: you pay in advance online).
Before I left, the hosts asked me to create an account online by tonight to be included in next Saturday's delivery and all subsequent. There is a one time deposit per box ($30). AHO is listed on Local Harvest and they have 5 out of 5 stars.
We came back at noon to find one box remaining. It was meant to be! The box included (all certified organic produce): green beans, avocados, yellow corn, potatoes, green bell peppers, tomatoes, pluots, yellow peaches, tarragon, summer squash, melon and lettuce.
Complements of Abundant Harvest Organics (AHO), I'm sharing their recipe for Apple Fig Muffins that my son and I made on Monday, September 17th.
Ingredients:
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup brown sugar
1 tsp baking powder
1 cup vanilla yogurt
1 egg beaten
1/3 cup melted butter
1 1/2 cups of chopped figs (this was an item from AHO's delivery on 9/15)
2 cups of shredded (or thinly sliced) apples (this was an item from AHO's delivery on 9/15)
Topping:
1 tbl melted butter
1/4 cup almonds
1/4 cup oats
1/4 cup brown sugar
1/2 tsp cinnamon
Preheat oven to 375 degrees. Combine dry ingredients in a large bowl. Combine egg, yogurt, and butter in a small bowl. Beat together until all is moist. Stir in apples and figs.
Spoon batter into greased muffin tins, using an ice cream scoop to fill the tin. Combine the topping ingredients and spoon over muffins, pressing down in batter a bit.
Makes 12 large muffins (I made 18 regular sized muffins).
Bake in 375 degree oven for 25 minutes depending on the size or until toothpick inserted comes out clean. (Mine baked for 22 minutes.)
In one of my farm-share boxes (kind of like a CSA (Community Supported Agriculture) box), I received a pint of figs.
Like many of you, I'm guessing, you automatically think of Fig Newtons. I never got into those cookies.
So, I thought, what can I do with these? Off to the internet to find some recipes. I couldn't find any that didn't need the oven. Then I remembered fig preserves!
I found a recipe on Simply Daily Recipes. I have no canning experience so this recipe was right up my alley!
Ingredients:
1 pint of figs (about 15; I used 17)
2 tbl coconut sugar
2 tbl raw honey
1/2 cup water
1 tsp fresh lemon juice
Chop figs, add to saucepan with sugar, honey and water. Bring to a boil then reduce heat uncovered for 10-15 minutes. Cool. Refrigerate in glass container. Eat! Enjoy!!
Not pictured here, my son licked the wooden spoon dry. Because the figs are sweet, I had to find a vehicle to enjoy them. I thought about my friend, Vlada, when she offered me a crepe at her home last year filled with fig preserves.
I went to her videos on YouTube and found a recipe for a HUGE batch. I had to figure out how to cut it down to 1/3. I made some guesses but I think I've got a good start on my hands.
This recipe makes about 10 crepes.
2 eggs
1/4 tbl real vanilla
1/4 cup olive oil (I will substitute coconut oil next time)
1/4 lemon zest
1/4 cup of flax + 2 tbl
1/4 cup whole wheat flour
1/2 cup wheat flour
1 cup milk
3 tbl warm water
1/8 tsp salt
Mix all ingredients one at a time until you get to the milk. Slowly add the milk until it mixes thoroughly. Follow with warm water and salt. Add a little oil to the preheated pan (you don't need a special pan to make crepes). Cook one minute on side 1 and flip using non stick spatula. Cook for about another minute - it will slide off pan when it's cooked completely.
I found that after I made one crepe, it was pretty bland even when I dipped them in the fig preserves. So, I added 2 tsp of coconut sugar. The next time I make these crepes, I am going to add a touch of cinnamon in addition to the coconut sugar.
Figs? Check. Crepes? Check. What about the chocolate!? Well, I found this recipe online last week to make what I call, nearly guilt-free chocolate frosting. The first round didn't come out perfect but it was surely good enough to eat. The texture was between that of ice cream and that of frosting. It was smooth but I had to eyeball the other ingredients because my coconut milk didn't set like it was supposed to. So I'm not sure if the taste on batch #1 is what it's supposed to be. Either way, I think it's yummy. Not overly sweet. But enough to win over some taste buds.
Original Ingredients:
1 can of full fat coconut milk
1/4 cup plus 1 tbl cocoa powder
1/2 tsp real vanilla
dry sweetener to taste
My ingredients:
1/2 can of full fat coconut milk
6 tbl cocoa powder
1/2 tsp real vanilla
1.5 tsp coconut sugar
Because the texture was not quite thick, I decided to spread the 'frosting' over one of my crepes and stick it in the freezer for 30 minutes. Voila! An ice cream 'cookie'! Delicious!!
I didn't take a picture of it so use your imagination and take my word for it, it is good!
Batch #2 is in the refrigerator in an uncovered bowl. The first batch I left it in the can (both ways are talked about on the original recipe). The water and milk didn't thoroughly separate. I left it in the fridge for 12 hours. For the second batch, I am going to let it sit in for 18+ hours. We shall see what happens tomorrow! If it's the same results as Batch #1, I'll be making "nearly guilt free ice cream chocolate cookies" with the remaining crepes.
Choose, eat, and live well! =)
As you may know or have noticed by now that I'm living in a new area. I left sunny "cooler" Southern California for sunny "hotter" High Desert (still in CA). Where I used to live - Temecula Valley (part of the Inland Empire) - there was a plethora of resources, stores, healthy options but where I'm at now, well... this is the reason for this blog post.
Over the next three months or so, I plan on scouting out my local stores, restaurants, and people who are into sustainable, health-minded products and services and are open to sharing resources. I plan on featuring everything that meets this criteria and sharing it with you. Though you're not in my area, it shows that connecting with people is the beginning to relationship building. It is my hope to discover some gems. I'm excited to start this adventure.
Here is a quick way to make salsa and guacamole. And you'll see from the images, you don't need a fancy blender! I spent an afternoon with Elvie from Buena Loma Gardens where she showed me some quick recipes using whole foods!
For the salsa base: fresh squeezed lemon juice about 1/4 cup, 1/2 of a large white onion, 5 medium tomatoes, 3 cloves of garlic and one pepper (choose your desired heat level). Blend but not 'til smooth.
Pour into a bowl and add 1/2 cup fresh cilantro. Stir. Salsa is ready!
Guacamole: Prepare 6 avocados, pour 1/2 cup of salsa (above) and mix.
For another healthy, easy dish - roasted organic vegetables (eggplant, bell peppers, onions, tomatoes, and zucchini). We grilled them with sea salt. Yep - that's it. No oils!
We served the salsa and guacamole with organic blue corn chips and the roasted veggies with a side of basmati rice. Simple, nutritious, and delicious! Remember to choose, eat, and live well!
During the first week of July was Support Small Businesses Week (July 1-7). I hope that you are taking advantage of finding a new business to learn more about and support on a weekly, if not, daily basis.
This week, it saddens me to write this post but I know it's necessary since I plugged these two in the past upon my first and subsequent visits to two Temecula businesses. They were locally ran and their unmatched hospitality along with their warm, friendly environment gave them truly high marks. I believe I understand the reasoning behind the doors closing at Pizzeria Venti. The owner, Frank, passed away and PV shut their doors soon after. The other, Delaney's, is still a mystery. I've tried contacting the owner a few times on Facebook but I've been unsuccessful at connecting. I miss her! I hope she is well despite the down-turned local economy. These two businesses were treasures in the Temecula Valley!!
We should do more to support locally run businesses! - Share your ideas on how we can do more in the comments' section. Support sustainability! Consider plugging businesses that you fall in love with - share and refer your family and friends to spend their money at those places. Connect with the owners of such places and reach out and build relationships with them.
You just never know how you may impact their lives in such a way that may bring a smile in a dreary time. Besides, you may become blessed in the meantime. Be well!
As I previously mentioned, I would be creating a separate post on an 'appetizer' I sampled at Buena Loma Gardens.
I call it an appetizer because it surely would be a great dish to serve at a dinner party or other event where finger foods are ideal.
Ingredients needed:
Asian cucumbers
Cream cheese
Tomato pesto
Baked kale
Slice cucumbers at an angle. Add a dollop of cream cheese and spread evenly on top of cucumbers. Add tomato pesto on top of cream cheese and then sprinkle baked kale. Buon Appetito!
How to make tomato pesto: Sun dry your tomatoes or dehydrate. Place the dehydrated tomatoes in a food processor (or vitamix), olive oil (the amount should be equal to the amount of tomatoes you used - not too soupy but not too thick), oregano and other Italian herbs, and garlic salt (or fresh minced garlic). Optional: add roasted peppers. Make a big batch and freeze extras.
Baked kale: Remove stems, add olive oil, salt, and garlic to the kale and bake at 275 degrees for 30-40 minutes. You can add the tomato pesto before baking or once it's already out.
It is a superb dish. I hope you'll try it! Choose, eat, and live well! =)
