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
- 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.
- 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.
