Really unsure whether we are in winter or spring day by day this month. Our farmers have struggled through the unusual cold and rain. Thankful for their efforts, but sorry for their crop problems. One of the strengths of the Riverside Food Co-op is purchasing from our local growers, so they too may thrive.
Gaytan Family Farm
Asparagus
Blueberries
Broccoli
Carrots
Leeks
Red Leaf Lettuce
Spinach
Onion - Yellow and Red
Strawberries
Gless Ranch
Cara Cara Oranges
Not a member yet? Why not? Click here to join the co-op at $100 for full membership. Be a member and a co-owner, bringing the power of economic independence to Riverside. Members can subscribe to our crop box too! $30/month with delivery available for $7.50/month. You benefit, your community benefits, and our partner farms and growers benefit.
Roasted Broccoli with Meyer Lemon and Garlic
From Ohmyveggies.com. Serves 4.
Ingredients
1 pound broccoli crowns, broken into florets, and stems peeled and sliced into rounds
1 Meyer lemon, thinly sliced (about 1/8-inch slices; use a mandoline slicer for the best results)
3 cloves garlic, sliced2 tablespoons olive oil
Coarsely ground salt and pepper to taste
Directions
Preheat oven to 400ºF.
Toss all of the ingredients in a bowl. Transfer to a baking sheet that’s been sprayed with additional oil or lined with parchment paper. Roast for 15-20 minutes, stirring after 10 minutes, until the broccoli is tender and just beginning to brown.
Cara Cara Orange Creamsicle Smoothie
From Oat & Sesame. Serves 1.
Ingredients
2 Cara Cara oranges, plus zest from half an orange
½ large frozen banana
½ cup unsweetened almond milk
¼ cup carrot juice
¼ cup rolled oats, cooked and cooled (make ahead or quickly in the microwave)
1 tablespoon orange blossom honey (more to taste)
1 tablespoon cashew butter
1 teaspoon vanilla extract
½ teaspoon orange oil/extract
Directions
Blend all ingredients except the banana and zest until nice and frothy.
Add the frozen banana. Blend. Top with orange zest.
Cara Cara Orange, Beet, and Goat Cheese Salad
From Food52. Makes 1 salad.
Ingredients
Dressing
1 medium garlic clove, peeled and minced
1 tablespoon olive oil
½ tablespoon balsamic vinegar
Tiny pinch of sea salt
Generous pinch of raw sugar
Salad
Fresh salad greens- enough to cover your plate (I used baby winter lettuces from my garden)
1 Cara Cara orange, peel and all pith removed with a sharp knife, and sliced cross-wise
½ medium beet, peeled and sliced paper thin on a mandoline
Small handful of minced cilantro (or substitute parsley)
Crumbled goat cheese (or substitute feta)
Generous pinch of crushed red pepper- optional
Directions
This salad could be varied in many ways. If you don’t have raspberry balsamic vinegar, sub raspberry juice and another vinegar. You could use fewer berries, or only one kind, even strawberries. A sliced apple or pear would work well too. No blood oranges? Use a regular or Cara Cara orange. I would also cut back on the sugar and honey, so my dressing would not be so sweet.
Spinach Salad with Sweet Balsamic and Blood Orange Dressing
From ibebeachnana. Serves 4-6.
Ingredients
1 bunch cleaned and dried spinach
½ small head lettuce leaves, cleaned and dried
3 ounces fresh raspberries, rinsed and dried
3 ounces blackberries, rinsed and dried
½ Cara Cara orange segments
1 ½ ounces almonds or nuts of your choice
1-2 ounces crumbled Gorgonzola cheese
1 tablespoon blood orange juice
1 tablespoon olive oil
1 tablespoon White balsamic vinegar
1 tablespoon raspberry balsamic vinegar
2 teaspoons honey
2-3 teaspoons sugar
Salt and pepper
The recipe below will work without the pomegranate seeds, maybe subbing berries. The pomegranate seeds are very pretty sprinkled on top.
Winter Citrus and Pomegranate Salad
By Erin McDowell. Serves 4.
Ingredients
Dressing
¼ cup orange juice
2 Tablespoons sherry vinegar
2 Tablespoons Dijon mustard
⅓ cup extra-virgin olive oil
Salt and freshly ground black pepper
Salad
8 cups mixed greens
½ cup parsley leaves
2 oranges, cut into segment
2 cups pomegranate seeds
1 red onion, thinly sliced
1 cup hazelnuts, roughly chopped
1 cup cooked farro
¼ cup shaved Parmesan cheese
Blood Orange Salad with Olives
From Food52. Serves 4.
Ingredients
2 blood oranges
2 clementines or mandarins
About 1/4 small red onion
4 teaspoons red wine vinegar
2 tablespoons best quality olive oil
8 to 10 green olives, pitted and torn into quarters
Piment d'espelette (or other ground chile, like cayenne), to taste
Flaky sea salt, like Maldon
Directions
Cut the peel and pith from the oranges and clementines, making sure to remove all of the outer membrane without losing too much of the flesh. Cut the oranges and clementines into 1/8-inch slices. Slice the red onion thinly enough that you can see through the slices; use a mandoline if needed. You will need about 8 slices.
Arrange the citrus in overlapping slices on each of four plates. Disperse the sliced onion on top. Sprinkle with the vinegar, 1 teaspoon per plate. Drizzle the olive oil over each plate, about 1/2 tablespoon per plate. Divide the olives among the plates. Sprinkle with piment d'espelette, a generous pinch per plate. Season each salad with salt. Admire all the colors, then serve!