Garden of Eden Organics

Spinach,carrots,baby broccoli,Lettuce,parsley,broccoli leaf,celery

dates, pink lady apples. oranges,avocado,kumquats

Be sure to check us out on facebook for the weekly list of produce. We will not be using this blog much longer. Have a great week

This weeks box,

Spinach,radish,baby broccoli,swiss chard,parsley,rosemary,celery

dates, pink lady apples. oranges,avocado,kumquats

Hello Members,

We will be closing this blog in the next week or so. We will now be able to communicate with members through facebook. We should have all invites out by early next week. If you do not receive the invite please be sure we have your current email address.We are excited to be able to communicate better and have more membership interaction. Lots of new and exciting things happening for GOE. Stay tuned.

Lettuce,spinach,kale,green garlic,carrots,baby brocolli

grapefruit,apples,dates,kumquats,oranges,avocados

Lettuce,spinach,kale,green garlic,carrots,baby brocolli

grapefruit,apples,kumquats,oranges,avocados

Red leaf lettuce.kale,carrots,green garlic,beet greens,spinach,oregano

apples,oranges,tangelos,lemon,avocados

Been meaning to try this recipe for ages…the sesame leaf gave me just the incentive I needed. It was DELICIOUS! Nikolai and I could have eaten the whole batch.

http://www.101cookbooks.com/archives/lazy-day-peanut-noodle-salad-recipe.html

Here’s how I tinkered with it:
-lightly pan fried the tofu in sesame oil
-used about another 1/4 cup of rice vinegar
-substituted the asparagus with fresh ribbons of sesame leaf

YUM, YUM, YUM!! I’m hoping we get more sesame leaf tomorrow, cause it made the dish!!

red romaine,spinach,water parsley,crow daisey,onion,swiss chard, red mustard

apples, oranges, tangelos,lemon,avocado

Spinach,red mustard greens,sesame leaf,chive,onion,red romaine,swiss chard

Dates,tangelos,lemon,apple oranges,avocado

After seeing this was going to be in this week’s box, I found this today. Looks very interesting and simple!

Toast ½ cup of pine nuts in a dry pan until they are slightly brown. Put them in a blender along with three cloves of garlic, one cup of extra virgin olive oil, ½ teaspoon of salt, ¼ teaspoon black pepper and 1 pack of fresh sesame leaves, approximately 25 to 30 leaves. Blend everything until it is a smooth paste. Toss it in a bowl with some freshly cooked pasta of your choice and serve, garnishing with some leftover pine nuts and chopped sesame leaves.

Hillary Garibay