Crop Box Sunday! January 21st, 10:30AM to 12:30PM
RFC sprung into action earlier this month with a return to gleaning! A year ago, Patty and Gary donated their surplus oranges and we collected 2,250 lbs. This year, we returned to their lovely property and we collected 3,860 lbs. We had a superb group of volunteers! Our next glean will be in February - stay tuned, or message RFC if you are interested in helping (951 290-7327).
Produce List
Assorted Citrus Bag
Bacon Avocado
Persian Cucumbers
Beets
Green onions
Bagged Potatoes
Leek
Celery
Cauliflower
Cilantro
Radish - Red
Carrots
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.
POTATO LEEK SOUP
Serves 4 - 6
3 large leeks (about 3 cups, chopped)
2 tablespoons butter
4 cups chicken broth (or vegetable broth for vegetarian option)
2 pounds potatoes (Yukon gold or Russet), peeled, diced into 1/2-inch pieces
1 teaspoon sea salt, less or more to taste
Pinch of dried marjoram
1 or 2 sprigs fresh thyme, or 1/2 teaspoon dried thyme
1 bay leaf
1/4 cup chopped fresh parsley
Sprinkle of Tabasco sauce or other red chili sauce
White or black pepper to taste
Clean and cut leeks by cutting off the roots. Cut the leeks lengthwise, and swish in a bowl of cold water to remove any dirt or mud. Cut off the dark green tops and discard or save for stock.
Cook the leeks in butter on low heat for about 10 minutes until soft. Don’t let them brown.
Add the broth, potatoes, salt, marjoram, thyme and bay leaf to the pot. Bring to a simmer.
Simmer about 20 minutes.
Remove the bay leaf and thyme sprig.
Puree the soup with an immersion blender or standing blender (about 1/3 full each time).
Puree to your preferred texture.
Add parsley, tabasco, and pepper.
WINTER CITRUS SALAD
From Oh She Glows by Angela Liddon
1 grapefruit
2 Navel oranges
2 blood oranges
2 Tablespoons sugar
2 Tablespoons fresh mint
2 Tablespoons toasted almond slices for topping
Segment the grapefruit and oranges. Slice ½ -3/4” off the top of the bottom of the fruit.
Slice the skin and pith off the fruit with a paring knife.
Cut out the segments in between the membranes to release the fruit segments.
In a food processor, process the sugar and mint until finely chopped.
Sprinkle on the fruit, and add the almonds, if using.
Variation on citrus salad:
15 MINUTE CREAMY AVOCADO PASTA
From Oh She Glows 3 servings
9 ounces uncooked pasta
1 to 2 cloves garlic
¼ cup fresh basil leaves
4 to 6 teaspoons fresh lemon juice
1 Tablespoon olive oil
1 medium, ripe avocado, peeled
¼ - ½ teaspoon fine sea salt
Fresh ground pepper to taste
Lemon zest for serving
Bring a large pot of salted water to a boil, and cook pasta according to package instructions.
While the pasta cooks, in a food processor add garlic and basil leaves. Pulse to mince.
Add the lemon juice, olive oil, avocado flesh and 1 Tablespoon water. Pulse until smooth.
If sauce is too thick, add another Tablespoon water. Season with salt and pepper to taste.
Drain the pasta. Add it back into the pan and toss with the avocado sauce.
Season with pepper and lemon zest to serve.
