How to Open a Coconut

This week, we decided to offer a unique item: tasty coconut! While coconut is not included very often, it's peak season is October through December, just in time for delicious holiday recipes.

If you've never used fresh coconut before, here is an easy-to-follow video on how to open your shell.

http://video.about.com/chinesefood/How-to-Open-a-Coconut.htm

Read More

Cabbage Stuffed Pita Pockets

While cabbage may seem boring and bland, combine your fresh onions, cabbage, and carrots and this recipe won't disappoint! 

---

Main Ingredient(s):

What You'll Need: 

• 1 pound lean ground beef
• 1 head cabbage, cored and chopped
• 1/2 onion, chopped
• 1 cup shredded carrots
• 1 (4.5 ounce) can mushroom stems and pieces, drained
• salt and ground black pepper to taste
• 6 whole wheat pita breads, halved
• 1 cup shredded mozzarella cheese

Directions: 

1. Heat a large skillet over medium-high heat and cook and stir the ground beef until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer ground beef to a bowl; set aside.
2. Cook and stir the cabbage, onion, carrots, and mushroom in the skillet over medium-high heat until the vegetables are tender, 5 to 7 minutes. 
3. Stir in the beef, and season with salt and pepper.
4. Fill each pita half with the hot cabbage mixture. Top with mozzarella cheese.

Read More

This Week's Produce

We've got an exciting and mouthwatering selection this week! Make sure to check the blog periodically for tips on preparation and delicious recipes. 

This week's basket contains: mangos, oranges, pears, apples, honeydew melon, coconut (additional preparation information to come), potatoes, carrots, green beans, cabbage, onions, and corn!

Enjoy and don't forget to follow HarvestMarket on facebook!

Read More

Mascarpone Zucchini Pizza

Ever tried mascarpone cheese? It's a rich cheese that's more spread than cheese, Italian in origin, and often described as "fresh and delicious". 

Combined with fresh zucchini, this delicious recipe is bound to make an appearance on many a plate! 

*Can't find mascarpone cheese near you? Try this homemade recipe instead!

---

Main ingredient:

What you'll need:

• 3 tablespoons olive oil
• 1 zucchini, thinly sliced into rounds
• cooking spray
• 1 cup all-purpose flour
• 2 teaspoons active dry yeast
• 1 teaspoon white sugar
• 1/4 teaspoon salt
• 2 tablespoons vegetable oil
• 1/3 cup warm water
• 1/4 cup prepared pizza sauce
• 1/2 cup shredded mozzarella cheese
• 3 tablespoons mascarpone cheese

Instructions:

1. Heat the olive oil in a skillet over medium heat. Fry the zucchini in the oil until golden brown, 5 to 8 minutes on each side. Remove from heat and set aside.
   
   
2. Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch pizza pan with cooking spray.
   
   
3. Combine the flour, yeast, sugar, and salt in a bowl. Slowly stir in the vegetable oil and warm water. Knead the dough until well blended. On a floured surface, roll the dough out with a rolling pin to fit the prepared pizza pan. Roll the crust thin, and fold over the edges to form a rim. Spread the pizza sauce over the dough, and sprinkle the mozzarella cheese on top. Arrange the zucchini slices over the cheese.
   
   
4. Bake in the preheated oven until the cheese is melted and the crust is browned, about 15 minutes. Spoon dollops of mascarpone cheese over the pizza. The cheese will melt onto the pizza and spread naturally. Allow the pizza to cool for 5 to 10 minutes before slicing and serving.

For the original recipe, visit myrecipes.com 

Read More

Kiwi Sorbet

This week's basket has delicious Kiwifruit, but to be honest, do we often use it in recipes? Here's an idea to keep cool on this abnormally warm fall day. Enjoy!

---

Main ingredient:

What you'll need:

• 2 lbs Kiwifruit
• 3/4 cups superfine granulated sugar 

Instructions:

1. Peel and chop kiwis, then pulse with sugar in food processor until smooth
2. Chill unto cold, about 1 hour
3. Freeze in ice cream maker, then transfer to airtight container
4. Freeze to desired firmness, at least 1 hour

For the original recipe, visit epicurious.com 

Read More

This Week's Produce

What a yummy week here at HarvestMarket! We've got some great recipes in store this week, so make sure to check back regularly!

This week's basket contains: bananas, kiwi, apples, pears, and lemons. We also have broccoli, celery, zucchini, tomatoes, and avocados.

Read More

Roasted Garlic Cauliflower

What do you think of when you think of Cauliflower?  A tasteless vegetable?

Have you ever thought of it as nutritious alternative to broccoli or other green sides? 


OR


Have you ever thought of it as a delicious and healthy treat? 

It turns out that cauliflower has been linked to cancer prevention and provides incredible amounts of anti-oxidants through its Vitamin C content. And, prepared the right way, cauliflower can please diverse palates. 


Here's one of our favorite cauliflower recipes: 

---

Main ingredient:

What you'll need:

• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated Parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Instructions:

1. Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
   
2. Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix.
3. Pour into the prepared casserole dish, and season with salt and pepper to taste.
4. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

For the original recipe, visit myrecipes.com 

Read More

This Week's Produce

What a crazy week of weather here in Utah County! We hope you stayed warm as that cool front came in and hope you enjoy the delicious produce this week!

This week's orders are quite large and each basket contains: carrots, onion, white corn, cauliflower, potatoes, and romaine lettuce. We also have pears, apples, cantaloupe (from California), limes, grapes, and bananas.

Read More

Orzo Salad with Corn, Green Beans, and Tomatoes

Have you ever wondered what to do with those delicious-looking green beans? Some simple ideas are to steam, fry, or saute them, but have you thought about tossing them in a delicious pasta salad? This simple recipe will delight your taste buds with sweet and savory flavors.  

---

Main ingredient:

  
What you'll need:

• 1 pound green beans
• 1 1/2 cups dried orzo pasta (8 oz.)
• 3 ears fresh corn (10 to 14 oz. each; see notes)
• 1/2 cup white wine vinegar
• 1/2 cup extra-virgin olive oil
• 1/2 cup minced shallots
• 2 tablespoons Dijon mustard
• 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
• Salt and pepper
• 2 cups cherry tomatoes (12 oz.), rinsed, stemmed, and cut in half

Instructions:

1. In a 5- to 6-quart pan over high heat, bring about 2 quarts water to a boil. Meanwhile, rinse green beans, trim off ends, and pull off any strings. Cut into 2- to 3-inch lengths. Add beans to boiling water and cook until barely tender to bite, 3 to 5 minutes. Drain and immerse in ice water until cold; drain well.
   
   
2. Fill same pan with 2 1/2 to 3 quarts water and bring to a boil over high heat. Add orzo and cook until barely tender to bite, 8 to 11 minutes. Drain and rinse with cold water; drain well.
   
   
3. Meanwhile, husk corn, discarding silk; rinse ears. Holding each ear upright in a large, deep bowl, cut off kernels close to the cob.
   
   
4. To make dressing: In a small bowl, whisk together vinegar, olive oil, shallots, mustard, tarragon, and salt and pepper to taste.
   
   
5. In a large, wide bowl, mix orzo with 1/2 cup of the dressing. Add more salt and pepper to taste. Spread level. Layer corn kernels, green beans, and tomatoes over pasta. Pour remaining dressing into a container. Cover and chill both salad and dressing until ready to serve.
   
   
6. Shortly before serving, pour three-fourths of the remaining dressing over salad and mix gently to blend. Add more dressing and salt and pepper to taste.

For the original recipe, visit myrecipes.com 

Read More

Fried [Green] Tomatoes

Green tomatoes always throw us for a loop. Here's a delicious idea to liven things up. (This recipe can spice up the average red or green tomato.)

---

Main ingredient:

 

 

  

What you'll need:

• 4 large green (or red) tomatoes
• 2 eggs
• 1/2 cup milk
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1/2 cup bread crumbs
• 2 teaspoons coarse kosher salt
• 1/4 teaspoon ground black pepper
• 1 quart vegetable oil for frying

Instructions:

1. Slice tomatoes 1/2 inch thick. Discard the ends.    
             
2. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.      
            
3. In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.               

For the original recipe, please visit allrecipes.com.

Read More

This Week's Produce

It's officially fall, but the weather makes you wonder. Happy October! We hope you enjoy the delicious produce this week!

This week's basket contains: potatoes, yellow squash, green peppers, iceberg lettuce, tomatoes, green beans, apples, oranges, peaches, pears, and canatloupe (from California).

Read More