Series Produce Box, April 21, 2010 Delivery; Published Blog 5

Fellow Earthlings, we lay honor to the Earth for the nutrients it provides in nourishing our bodies. Earth day was April 22, 2010.

In achieving the development of new habits to reduce resources used and to reduce extra carbons released into the atmosphere, I provide to you this week’s produce box came with a lovely surprise of colorful fruits and vegetables.

Here’s what I received:
Avocados
Kiwis
Apples
Oranges
Tangelos
Grapefruit
Lemons
Strawberries
Carrots
Celery
Sweet potatoes
Fingerling Red Potatoes
Radishes
Asparagus
Broccoli
Leeks
Rapini
White and red chard
Baby Artichokes
Zucchini
Shallots
Spring Red Onions
Green Leaf Lettuce
Mushrooms

Whew! It’s a long list but it can be eaten in time!

As we venture into about 3rd produce box delivered (and about to be consumed) I figured out a few things...

Fruits should be eaten right away. So after my documentation of my produce box I prep the perishable fruit for consumption.
The strawberries, oranges, tangelos, grapefruit and were immediately washed.
I also grabbed the carrots, celery, radish, and 1 zucchini to wash up. These will be used for the following night's dinner menu. Since it has passed I made a wonderful chef salad. For a protein source I made white fish patties with grated zucchini, onion, and diced pepper. Envision crab cakes (but I cant make those due to my husband's allergy to shellfish) so instead I learned to make salmon patties from a recipe on the back of Chicken of the Sea aluminum packaged salmon. Here it is:

Easy Salmon Cakes
Ingredients
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green onions
1/4 cup mayonnaise
1 Tablespoon freshly squeezed lemon juice
1/4 teaspoon seasoned salt
1/2 teaspoon garlic powder
Dash cayenne pepper
1 (7.1-oz.) pouch Chicken of the Sea® Premium Skinless & Boneless Pink Salmon Pouch
1 large egg, beaten
1 cup seasoned breadcrumbs
3 Tablespoons butter

Directions
In bowl, combine red pepper, green onions, mayonnaise, lemon juice, seasoned salt, garlic powder and cayenne pepper. Stir in Chicken of the Sea® Salmon, egg and 1/3-cup breadcrumbs (mixture may be sticky). Divide and form mixture into 4 balls. Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2-inch thick. In skillet, melt butter over Medium heat. Fry salmon cakes 3 to 4 minutes per side or until golden brown. Makes four servings.

Substitute approximately 2 (6-oz.) cans drained salmon for 1 pouch
This can also be made with white fish.

Back on track to perishable vegetables and fruit:

An easy thing to make with citrus is to have fresh squeezed juice. Hmmm…hmmm…hmmm… This so tasty and refreshing.

Another very easy task is to wash and cut-up the strawberries. I figured out if I wait they will start changing texture and color. Yikes! Last produce box I didn't use all the strawberries up in time so unfortunately as a lesson I learned I've changed my approach.

I also decide to cut-up the kiwis especially to compliment cut-up strawberries.

Upcoming menu planning had a few recipes on the horizon. Here’s what I thought to make while viewing the contents of my produce box.

stir-fry
sweet-potato fries
guacamole

Its only a few ideas but more will follow soon!
May we continue cooking with fun!