Welcome to the New Website! Tell us what you think!

HarvestMarket Co-op is a year old this month! It has been an incredible first year filled with ups and downs, challenges and successes, and a lot of very happy co-op members!

For our first anniversary, and to be even more successful this next year, we opted for a new website!

Forgive us while we make finishing touches on the new look. We hope that the new format, information, and ordering process will help us reach even more Utah families in the coming year!

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If you have a moment, please share your thoughts on the new site! Thanks!

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Welcome to HarvestMarket Co-op!

HarvestMarket Co-op in an internet-based organization that provides high-quality, #1 fresh produce at wholesale prices to our members.

 

Produce has one of the highest mark-ups in
grocery. When you purchase produce from
HarvestMarket Co-op, your order consists of a
week's worth of high-quality fruits and vegetables
for a family of four. Weekly savings are around 50%.

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Cooperative: co·op·er·a·tive [koh-op-er-uh-tiv] – noun

An enterprise engaging in the production or distribution of goods or the supplying of services, operated by its members for their benefit, typically organized by consumers or farmers.

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Two-Step Tomatillo-Lime Dressing

This is our 100th post--exciting!

And to celebrate, we're sharing a delicious, light tomatillo-lime dressing. And it's incredibly easy! Take advantage of this warm spring weather and pack a salad to take to the park!

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Main Ingredient(s): Tomatillo Tomatoes 

What You'll Need: 

• 3 tomatillos, husked and quartered
• 1/2 cup lightly packed cilantro leaves
• 1/3 cup vegetable oil
• 1/4 cup fresh lime juice
• 1/2 jalapeño chile, coarsely chopped
• 2 teaspoons finely chopped garlic
• 1/2 teaspoon dried oregano

Directions: 

1. Mix ingredients in blender until smooth.
2. Salt to taste. 

*Makes about 1 cup. Can be made up to 1 day ahead. Cover; refrigerate. stir before serving.

For the original recipe, please visit shape.com. 

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Blackberry, Lemon, and Thyme Muffins

Happy 100th post from HarvestMarket! Remember to share the great savings and recipes with friends!


Want those delicious blackberries to go further than popping them into your mouth? Try this yummy muffin recipe. The lemon adds a burst of flavor. 

Wow!

And, they can be made a day or two ahead!

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Main ingredient: Blackberries

What you'll need: 

Crumble

• 1 cup cake flour
• 1/4 cup sugar
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4-inch cubes
• 1 large egg yolk

Muffins

• 1 cup plus 2 tablespoons all-purpose flour
• 1 cup cake flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 tablespoons finely grated lemon zest
• 1 1/2 cups fresh (or frozen, thawed, drained) blackberries (about 6 ounces), halved lengthwise
• 1 teaspoon chopped fresh thyme

Instructions:

Crumble

1. Whisk first 5 ingredients in a medium bowl. 
2. Add butter. 
3. Using your fingertips, rub in butter until pea-size lumps form. 
4. Add egg yolk; stir to evenly distribute and form moist clumps. (Crumble should resemble a mixture of pebbles and sand.) 
5. Chill for at least 1 hour. 

Muffins

1. Preheat oven to 325°. 
2. If making standard-size muffins, line 16 1/3-cup molds with paper liners. 
3. Whisk 1 cup all-purpose flour and next 4 ingredients in a medium bowl. 
4. Using an electric mixer, beat butter until pale and creamy, about 2 minutes. 
5. Add sugar and continue to beat until well incorporated, 2–3 minutes longer. 
6. Whisk eggs and vanilla in a small bowl to blend; gradually beat into butter mixture. 
7. Continue beating until light and fluffy, 3–4 minutes. 
8. Combine buttermilk and lemon zest in a small bowl; gradually beat into butter mixture. 
9. Add dry ingredients; beat just to blend (do not overmix).
10. Toss blackberries and thyme with 2 Tbsp. flour in another small bowl; fold into batter, gently crushing berries slightly to release some juices. 
11. Spoon about 2/3 cup batter into large paper muffin molds, or divide between prepared muffin pans. 
12. Top each large muffin with 2 Tbsp. crumble or each small muffin with 1 rounded Tbsp. crumble.
13. Bake until tops are golden brown and a tester comes out clean when inserted into center, about 50 minutes for large muffins and 40 minutes for standard-size muffins. 
14. Let cool in pan at least 20 minutes, then transfer muffins to a wire rack to cool. 
15. Serve warm or at room temperature. 

For the original recipe, visit  bonappetit.com.

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Apple Crunch Muffins

Can you believe this crazy March weather? We're excited about the onset of spring, but for now, here's a great weekend muffin recipe.

It's my absolute favorite and is a great way to incorporate your apples this week!

Plus, they are moist with a crunchy pecan topping and won a county prize in a state grand baking contest!

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Main ingredient: Granny Smith Apples

What you'll need:

• 1 1/2 cups sifted flour
• 1/2 cup sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/4 cup shortening
• 1 egg, slightly beaten
• 1/2 cup milk
• 1 cup shredded granny smith apples
• Nut crunch topping (Mix together 1/4 cup brown sugar, 1/4 cup chopped pecans, and 1/2 tsp. ground cinnamon in a small bowl)

Instructions:

1. Sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl. 
2. Cut shortening with pastry blender until fine crumbs form. 
3. Combine egg and milk--add to dry ingredients all at once, stirring just enough to moisten. 
4. Stir in apples. 
5. Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling two-thirds full.
6. Sprinkle with nut crunch topping
7. Bake at 375 degrees for 25 minutes (or until golden brown. 
8. Serve warm with a glass of cold milk--delicious!

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Super Bowl Guacamole

Planning a party for this Sunday's Super Bowl? Try this traditional and delicious dip!

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Main ingredient:

What you'll need:

• 3 avocados - peeled, pitted, and mashed
• 1 lime, juiced
• 1 teaspoon salt
• 1/2 cup diced onion
• 3 tablespoons chopped fresh cilantro
• 2 roma tomatoes, diced
• 1 teaspoon minced garlic
• 1 pinch ground cayenne pepper 

Instructions:

1. In a medium bowl, mash together the avocados, lime juice, and salt. 
2. Mix in onion, cilantro, tomatoes, and garlic. 
3. Stir in cayenne pepper. 
4. Refrigerate 1 hour for best flavor, or serve immediately. 

For the original recipe, please visit allrecipes.com. 

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Creamed Corn with Red Bell Pepper

Well, we're almost into February. Here's to a great 2012 and an exciting upcoming Super Bowl. Make sure to whip up some yummy guacamole with those fresh avocados! 

Try this quick and easy creamed corn recipe for a unique and flavorful dish!

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Main ingredient:

What you'll need:

• 1 1/2 ups fresh corn kernels
• 1 tablespoon olive oil
• 1/2 cup finely chopped red bell pepper
• 3 tablespoons heavy cream or half-and-half

Instructions:

1. In a glass pie plate, stir together the corn and the oil and microwave (uncovered) for 5 minutes (stir occasionally)
2. Stir in bell pepper and microwave for additional 5 minutes (stirring occasionally)
3. Stir in cream and salt/pepper to taste and microwave for 3 minutes (or until the cream is almost evaporated)

For the original recipe, please visit epicurious.com. 

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This Week's Produce

This week we received the first of the corn! And we've got avocados that will be ready just in time for the Super Bowl! 

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This week's basket contains: red potatoes, corn, asparagus, carrots, red peppers, and Roma tomatoes as well as apples, bananas, kiwi, oranges, and avocados!

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Roasted Parsnips and Carrots

Have you ever cooked with parsnips? They're delicious, and in this recipe, the Barefoot Contessa teaches us how to create a simple, yummy side. 

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Main ingredient:

What you'll need:

• 2 pounds parsnips, peeled
• 1 pound carrots, unpeeled
• 3 tablespoons olive oil (the better the oil, the better the flavor) 
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 tablespoons minced fresh dill or parsley 

Instructions:

1. Preheat oven to 425 degrees
2. Slice carrots and parsnips into 1-inch-think slices. (They shrink, so don't make them too small)
3. Place vegetables on a sheet pan. 
4. Add olive oil, salt, and pepper; toss well. 
5. Roast for 20 to 40 minutes depending on size, tossing occasionally
6. Sprinkle with dill or parsley; serve hot.

For the original recipe, visit the food network. 

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Swiss Onion Soup

Wondering how to incorporate onions into your menu? Try this delicious soup as you warm up this winter! 

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Main ingredient:

What you'll need:

• 2 Cups Water
• 5 Tbsp Butter
• 1 Tsp Garlic Puree
• 3 Cups Onion (Thinly Sliced)
• 3/4 tsp Dry Mustard
• 1/2 Tsp Salt
• 3 Tbsp Flour
• 1 1/2 Cups Milk (Scalded)
• 1 1/2 Cups Swiss Cheese (Shredded) 
• 1/2 Tsp Horseradish
• 1 Tbsp Dry Sherry
• 1/2 Tsp Freshly Ground Black Pepper
• 1/2 Tsp Soy Sauce
• 3 Drops Tabasco Sauce
• 2 Shakes Worcestershire Sauce 

Instructions:

1. In a medium saucepan, combine water, 2 Tbsp Butter, garlic puree, onion, mustard, and salt
2. Cover and simmer over low heat until onions are tender, about 20 minutes
3. Scald Milk
4. In a separate saucepan, make a roux by melting remaining 3 Tbsp butter and stirring in flour; cooking while stirring over low heat for about 5 minutes
5. Add scalded milk to roux, mixing well to make a medium think cream sauce. 
6. Slowly add shredded cheese to sauce, mixing until melted. 
7. Add horseradish and sherry to cheese sauce and combine the cheese sauce with contents of saucepan containing onions, mixing thoroughly. 
8. Mix in pepper, soy, Tabasco, and Worcestershire sauces. 

Hints: 

Scalded milk must be hot when added to the roux, to make the cream sauce thicken quickly. This soup may be stored frozen and sealed for 2-3 months. 

Thanks to HarvestMarket member, Stephanie Hedman, for the original recipe. 

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