Thursday, July 7, 2016

Plant Based BBQ Class- July 9th!

Summer is in full swing and with the 4th of July around the corner, BBQs are on the calendar! If you’re interested in “healthying” up your BBQ options or are tired of bringing hummus to every picnic or barbecue you attend, you need to take this class. Kim White, of Yogitrition, is going to teach you two plant-based, meat-free options for grilling and BBQ, as well as her  Coleslaw and Potato Salad recipes that are absolute hits with all of her family. She says no one misses the mayo! For more information please see her website.
Yogi_BBQ
Homemade BBQ Sauce –  Learn how to make a simple, yet delicious sauce perfect for folks who love a little sweet and smoke with their BBQ.
BBQ Jackfruit –  Jackfruit is a deliciously creative way to enjoy your barbecue, minus the meat. While it doesn’t taste exactly like pulled pork, Jackfruit has a similar texture and makes a hearty BBQ sandwich–it’s especially tasty topped with the Cilantro Lime Slaw yo’ll be making.
Grilled Tempeh – Tempeh, absolutely my favorite meat substitute for barbecue. While it may look funny, it sure knows how to handle barbecue sauce! Even meat eaters are pleasantly surprised when they try tempeh BBQ for the first time.
Cilantro Lime Coleslaw – This recipe will be an adaptation of her original recipe. The slaw is mixed with a creamy, refreshing tahini-cilantro lime dressing. You won’t miss the mayo at all.
Creamy Herbed Potato Salad  This is another mayonnaise-free, not so humble potato salad made with a rich and creamy tahini sauce and fresh herbs.

Happy BBQ-ing,
Amie & the FPP Team!

Tuesday, June 28, 2016

What’s Cool on a Hot Summer day?

What’s Cool on a Hot Summer day?

Iced Guatemala Huehuetenango Coffee! Brew, pop in the fridge for a few hours, pour over ice, and add your favorite coffee creamer. Perfect for sipping on the front porch!  
Grown at the base of the Cuchumatanes, the highest nonvolcanic mountain range in Central America, this single origin coffee is then imported and roasted by J.O.B. Coffee Roasters of Jacksonville to a medium darkness. A medium roast allows the true flavors of the bean to shine through. According to James, roaster and co-owner, “this coffee provides a sweet acidity, pleasant fruity tones, and notes of cocoa and plum while remaining well balanced. It has a smooth texture and a solid body which finishes clean with a delightful aftertaste.”  And remember, if making iced coffee, brew your coffee stronger than usual because it will dilute as the ice melts!
You’ll find both whole bean and ground under the Coffee, Tea & Honey tab. 
IcedCoffee
ABOUT THE ARTISAN
Roaster and co-owner, James Adams, got his start in Chicago learning about coffee and started roasting in mid 2000’s when he moved to Jacksonville. He and his business partner, Bob Heinrich, started their first business in 2007, roasting for their own coffee shop in Mandarin. In 2014, they left the retail world to focus on their passion of roasting and grow their Jacksonville based company. Today, they roast for popular restaurants like Maple Street Biscuit Company, Urban Grind, and other locally owned coffee houses throughout Northeast Florida.

Happy Sipping,
Amie & the FPP Team!

What to do with Microgreens!

What to do with Microgreens!

Not sure what to do with these fancy little greens? Veggie Confetti has grown two different types of microgreens for next week’s deliveries: Pea Shoots and Kale! Packed with nutrients, its hard to say no to these little guys. You can snack on the pea shoots right out of the bag or add it to your favorite sandwich and stir fry. Kale Microgreens can be added to pizza, salads, and sandwiches as well for a little extra zesty, kale flavor or can be your entire salad!  Check out the Pea Shoot & Avocado recipe below and this Microgreen Salad with Lime Vinaigrette on Everyday Dishes.
Pea Shoot Salad with Soy Vinaigrette
Remove seed from avocado. Fill cavity with kale microgreens and top with vinaigrette.Vinaigrette Dressing: blend 1/2 cup of grape seed oil, 1 teaspoon of dark sesame oil, 3 tablespoons of unseasoned rice wine vinegar, and 1 tablespoon of soy sauce.
microgreens
Photo courtesy of Veggie Confetti Farm
What’s in your microgreens:
  • Pea Shoots contain Vitamins A, B, C, & E. Folic Acid, Calcium, Chlorophyll, Iron, Magnesium, Niacin, Phosphorus, Potassium, Amino Acids and  are about 20-25% protein. Kale – High in vitamins
  • Kale contains Vitamin A, B, C, & E. Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, Carotene, Chlorophyll, Amino Acids, Trace Elements, Antioxidants and about 30-35% protein
Happy Cooking,
Amie & the FPP Team!

Featured Local Items This Week

2016_06_22FeaturedItems

This Week’s Harvest

Our Local Producers:  Brown’s Farm, Double Blake’s Farm, Harriet’s Bluff Organic Blueberry Farm, Hoover Organic Farm, Muhlberry Hill, The Family Garden & Organic Farm, Turner Family Groves, Veggie Confetti, Wells Brothers
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Local Box: Canary Melon, Japanese Eggplant, Butterbeans, Green Cabbage, Organic Blueberries, Grape Tomatoes, Haden Mangoes, Sweet Corn (non-GMO), Vidalia Onions
Organic Box: Local Blueberries, Collard Greens (NC), Tomatoes on the Vine, Wax Beans (GA), Local Cubanelle Peppers, Local Fairytale Eggplant, Local Watermelon, Sweet Potatoes (NC), Gala Apples
Fruit Only Box: Local Organic Blueberries, Local Organic Watermelon, Local Peaches, S. FL Haden Mangoes, Organic Bananas, Organic Red Plums
*Please note that items may change due to weather and availability

Veggie Unearthed

EggplantJapanese600

Your Japanese Eggplant came to us from Brown’s Farm in Orange Heights, Florida – less than 100 miles from most of our customers’ homes.
Eggplant, also known as Aubergine in other countries, is a species of nightshade grown for its edible fruit. Yes, fruit! But more specifically by botanical standards it’s a berry!  Eggplant is known to be high in dietary fiber and high in vitamins and minerals. In addition, the berry has an abundance of phytonutrients (due to the purple color) which help the body’s immune system stay strong.
There are two opposite ways people suggest storing eggplant. One is to keep eggplant in a cool place, such as on your countertop away from direct sunlight. It  is said that the lower temperatures of a refrigerator can change or damage the delicate taste and texture. However, here in Florida, we prefer to store eggplant in the refrigerator if it will not be cooked within 2-3 days. Avoid sealing eggplant in a container or a plastic bag. This will increase decay and decrease shelf life.
Unearthed Recipes:
Need Veggie Tech Support? Visit us on Facebook to share recipes and tips with other FPP customers and ask any questions you might have about the contents of your box. You can also email us at fp@frontporchpickings.com.

Reduce, Reuse, Recycle!

Returning your produce box clean and undamaged means that we can use it again and again. This keeps costs down, minimizes landfill waste and keeps your carbon footprint smaller. Boxes that aren’t returned will incur a $5.00 replacement fee, so be sure to put it out for pickup!