??What will be In Our Yummy Bags on 4/29 ????

Green Lettuce
Beefsteak tomatoes
Broccoli
Cucumber
Avocado
Cilantro
Bosc pears
oranges
Green Apples

SPECIAL ANNOUNCEMENT:

************FRUIT SHARES************
We are please to announce that we will be offering fruit shares at $13

Pineapples
Strawberries
Peaches :o}
banana's

In order to make our fruit share's work we have to have a min of 12 families so keep your fingers crossed for us :-}

------------------------------Recipe Ole Recipe--------------------------

Do You Still Have Potatoes & Carrots???
Here's one you might really like, it's quick, easy & delicious
It's Called :

Curried Potatoes

1 1/2 Tbs. safflower oil
2 medium onions, diced (3 cups)
3 cloves garlic, minced (1 Tbs.)
4 large potatoes, peeled and cut into chunks
3 carrots, peeled and cut into 2-inch pieces (1 cup)
3 Tbs. curry powder
1 15-oz. can black beans (drained)
3 medium tomatoes, canned or coarsely chopped (1 1/2 cups)
1 cup low-sodium vegetable broth
1/2 jalapeño chiles, seeded and finely chopped (1/4 cup)
1 tsp. balsamic vinegar

Directions

1. Heat oil in large skillet over medium heat. Add onions and garlic, and cook until onions are soft and translucent. Stir in potatoes, carrots, and curry powder, and cook 4 minutes.
2. Add beans, tomatoes, broth, jalapeño, vinegar, and 1 cup water; season with salt and pepper. Cover and simmer 45 minutes, or until potatoes are flaky and carrots are cooked through, stirring occasionally.

Serve Over Brown Rice