The Produce Box

Get out your 8x8 pan as you're going to need it.  YUM!!!!!!!!! :-) 3 - 3 1/4 cups fresh blueberries (can use frozen) 1 tsp vanilla 1/2 lemon, juiced 1/2 cup to 1 cup sugar 1/2 tsp flour 1 Tbs melted unsalted butter 1 3/4 cup flour 4 tsp baking powder 5 Tbs unsalted butter 1 cup milk (I used skim and it was fabulous) 2 tsp sugar 1 pinch cinnamon Grease an 8x8 square baking dish with cooking spray.  Place the washed blueberries into the baking dish, and mix with vanilla lemon juice.   Sprinkle with sugar (1/2 to 1 cup - depending on how sweet the berries are!) and 1/2 tsp of flour.  Stir in Tbs of melted butter.  Set aside. In a medium to large bowl, stir 1 3/4 cup flour, baking powder, and 6 Tbs sugar. Cut in 5 Tbs unsalted butter with a pastry blender or your fingers..  Continue until the mixture is in small pieces.  Make a small well in the center, and stir in the 1 cup milk.  Mix until barely moistened. ...

I made these the other day for our annual neighborhood pig pickin'...   YUMMMY!!!!!! 2 cups sugar (you can cut the sugar if you want - I do *NOT* recommend using sugar substitute) 2 cups apple cider vinegar 1/4 cup canning and pickling salt 3/4 tsp celery seeds 3/4 tsp mustard seeds 1/2 tsp ground turmeric 5 medium cucumbers, cut into 1/4 inch slices 1 large sweet onion, cut into 1/8 inch slices 1) Cook first 6 ingredients in a large saucepan over high heat, stirring occasionally, about 3 minutes or until mixture is hot and sugar dissolves.  DON'T BOIL! 2) Place sliced cucumbers/onions in a large airtight plastic container.  Pour hot vinegar mixture over cucumbers and onions.  Cool 30 minutes.  Serve immediately or refrigerate in airtight container up to 2 weeks.

These potatoes are fabulous - my daughter makes them regularly as they are good with EVERYTHING!!!  They are incredibly easy to make - I use a mandolin for chopping them up.. Or you can just cut into small even bite size pieces.   Cut them into the same size as then they will bake   evenly. Roasted Red Potatoes: Preheat oven to 425. Ingredients: red potatoes, washed (not peeled) and sliced or cut into small pieces/slices olive oil fresh snipped rosemary fresh grated Parmesan cheese Steps: Coat a foil covered pan jelly roll pan (with sides) with cooking spray. Spread sliced/cut potatoes onto the pan and coat with olive oil.  Turn them over to get evenly coated with olive oil. Snip the rosemary into small pieces and scatter over the top of the potatoes. Bake for approximately 35-40 minutes.  You can check to see if they are baked by using a fork, if it goes in smoothly and comes out easily, they are ready.  (They should also be nice and ...

My daughter and I could eat this at EVERY meal.  It's so delicious!  And so easy! Use fresh tomatoes, and a big ball or chunk of fresh buffalo mozzarella cheese. Slice the tomatoes(or cut into bite size pieces) and slice the mozzarella cheese. Layer or alternate slices on a platter.  Cover with balsamic vinegar.  Cover and put into fridge for at least 4 hours.  I like the tomatoes to "suck" the balsamic in.  If you don't, serve right away! Right before serving, cut fresh basil and sprinkle on the top. Enjoy! :-)

Healthy food will fuel the summer for kids in need Your orders this Spring and Summer are helping your communities -- and specifically there will be 450 smiling faces in Raleigh who will want to thank you!  We’re so excited to donate $28,000 worth of fresh, local produce to children who participate in the YMCA of the Triangle’s subsidized summer day camps in Raleigh. “We’re grateful for this healthy gift to children at YMCA Camp High Hopes,” sai d Susan Pettengill, YMCA Director of Healthy Living. “Through YMCA camps, we will also be able to share the bounty with other families in the Shenley Park Community and other outreach programs like our 21st Learning Center.” Research shows that more than 30 million children in low-income communities receive free or reduced-cost meals during the school year, but only 2.3 million continue to have access to free meals during summer. Getting healthy fruits and vegetables into the hands of these kids and families who ...