by: betsy peirce, produce manager
What can we be looking forward to in LOCAL produce land? FRESH local potatoes from the Happy Hollow Farm. The California potatoes are a bit high priced, and they sure taste good when they are brand new, but Local is better!
We should have a great supply of local broccoli from GROWN Locally this year. Glen Elsbernd makes it his mission to have never-ending broccoli succession plantings.
Green beans are on the horizon. We source from several growers to keep it coming.
Local cukes, carrots, eggplant, onions, garlic, sweet corn …you name it we carry it.
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Sweet Corn and Tomato Salad with Fresh Cilantro
Bon Appétit | July 2004
Fresh corn from a farmers’ market or a grower’s farmstand will taste the sweetest.
Yield: Makes 8 to 10 servings
10 ears fresh corn, husked
2 pounds plum tomatoes, cut into 1/2-inch cubes
3/4 cup finely chopped red onion
1/2 cup chopped fresh cilantro
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
Cook corn in large pot with boiling salted water until just tender, about 5 minutes. Drain; cool to room temperature. Cut corn kernels from cobs. Transfer corn to large bowl. Add remaining ingredients; toss to blend. Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.)
Turkey Roll-Ups with
SELF | August 2009
by Jennifer Iserloh
Yield: Makes 4 servings
1/2 cup reduced-fat mayonnaise
2 teaspoons curry powder
1 pint blueberries
1 jalapeño pepper, seeded and chopped
1 kiwifruit, peeled and diced
Juice of 1 lime
1/4 red onion, finely chopped
1/2 teaspoon salt
8 butter lettuce leaves
4 slices deli turkey
Combine mayonnaise and curry powder in a bowl. Place blueberries, jalapeño, kiwifruit, lime juice, red onion and salt in bowl; stir to combine. Top each of lettuce leaves with 1 tablespoon mayo mixture, 1/2 slice deli turkey and 1 tablespoon plus 1 1/2 teaspoon blueberry salsa. Roll up to serve.