Food and Food Products Archives - Page 4 of 4

Archive for Food and Food Products – Page 4

Persimmon Arugula Pasta

October 23, 2016

Persimmon Arugula Pasta

Persimmons are a sweet and crunchy autumn treat. These little fruits are loaded with antioxidants that can help keep you and your family healthy through the season. You can enjoy them as a raw snack, just slice and peel the skin off the fruit. Add them to your favorite winter salad, serve with goat cheese or try this pasta recipe that we found from The Little Epicurean (www.thelittleepicurean.com).

INGREDIENTS:

1 package rigatoni or penne pasta 2 ½ c. persimmon, peeled and cut into cubes 1tsp fresh thyme or ½ tsp dried thyme 1 tbsp Rogue Creamery butter 1 white or yellow onion, sliced 3 large handfuls or arugula 1 c. Rogue Sharp Cheddar or Touvelle 3 tbsp grated parmesan cheese Salt and pepper, to taste ½ c. reserved pasta water

The amazing persimmon from Small Creek Farm!

INSTRUCTIONS:

Preheat oven to 350 degrees. In medium bowl, toss persimmon cubes with 1 Tbsp olive oil. Season with salt, pepper, and thyme. Toss to combine. Bake for 30 minutes until the fruit has softened slightly and can be easily pierced with a fork. Set aside to cool.
Bring a large pot of water to boil. Add a little bit of salt. Cook the pasta according to the package instructions. We like ours al dente—not too soft and not too firm. Before draining water, reserve ½ cup of the pasta water for later use.
In a large skillet, melt butter over medium heat. Once the butter is melted, add the onions and cook until almost translucent.
Add half the arugula, then the other half. The timing allows the arugula volume to decrease slightly. Cook until the arugula begins to wilt.
Remove the skillet from heat and add ¾ c. cheddar cheese and 3 Tbsp of the parmesan cheese. Add roasted persimmon and pasta and toss to combine. The cheese will melt and get sticky. Add the reserved pasta water to moisten pasta and create a cheesy sauce. Season with salt and pepper to taste.
Serve immediately so the cheese retains its texture. If needed, reheat over stove. Serve with grated parmesan and the remaining cheddar cheese.

You are ready to serve and enjoy! Garnish with the remaining cheddar and/or grated parmesan cheese. To make this gluten free, we use brown rice pasta. Let us know how you enjoy eating persimmons and share your recipe ideas with us at www.rogueproduce.com.

Here’s To Your Health & Happiness

Your Friends at Rogue Produce

See this recipe with more to come on our blog at rogueproduce.com

Tokyo Turnip Recipes!

October 8, 2016

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Geoffrey Stewart, Turnip Recipe Maste

These two recipe ideas for the turnips in your most recent delivery come straight from the farmer who planted and harvested them, Geoffrey Stewart of Four Winds Farm in Ashland. Enjoy!

Pan Roasted Tokyo Turnips

A tasty recipe for warm Tokyo Turnips. Aka Hakurei Turnips

Ingredients

· 1 bunch Hakurei turnips, halved lengthwise

· 2 tsp. vegetable oil

· Salt and pepper

· 1/2 tablespoon honey

· Pinch of cayenne

· 1/2 tablespoon water or broth

Directions

Toss turnips with 1 tsp. oil, salt and pepper in a medium bowl. Combine honey, cayenne and water in a small bowl. Heat a small skillet over medium-high heat. Add remaining tsp. oil. Add turnips. Sauté for about 10 minutes, turning turnips frequently, until they are golden brown. Add honey mixture to turnips and toss them for a few minutes until glazed and tender. Add additional salt and pepper to taste.

Easy Pickled Hakurei Turnips

Ingredients

1 bunch hakurei turnips, greens removed (save them for sautéing!) and thinly sliced

1 cup warm as it will come out of the tap water
½ cup rice vinegar (white wine vinegar could be substituted)
optional: 1 tablespoon crushed red pepper
6 Tablespoons sugar
2 ¼ teaspoons salt

Directions

Pack the sliced turnips into a quart jar, leaving about one inch of room at the top.

Dissolve sugar and salt in the warm water, and add vinegar.

Pour the liquid mixture over the top.

Refrigerate for 24 hours and serve.

Sesame Cabbage Rice Bowl

October 6, 2016

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Eating healthy doesn’t have to be complicated or boring. One of our favorite weeknight go-to dishes is the Sesame Cabbage Rice Bowl. We cook up a batch of fresh rice, usually white sushi, then we prepare a vegetable medley, dressing, toss it all together and enjoy! This meal is great for leftovers and the dish is easily adapted to include your favorite veggies, proteins and/or superfoods. Here are the basic ingredients:

Ingredients:

Rice and Vegetable Medley:

2 c. rice (feeds 4-5 people), dry

1 medium head of green cabbage, thinly sliced

2-3 large carrots, shredded

1 bunch green onions, chopped

Sesame Vinaigrette:

2 tbsp. organic sesame oil

2 tbsp. rice vinegar

1 tbsp. soy sauce

1 tsp. organic coconut palm sugar or brown sugar

1/2 inch of fresh ginger, peeled

Add-on Ideas:

1/4 – 1/2 head purple cabbage, thinly sliced

3-6 leaves kale, thinly sliced

bell peppers, thinly sliced

hard boiled eggs

cashews

black sesame seeds

The first step is to cook the rice. We use a rice cooker with a feature that keeps the rice at temperature for up to 2 days. While the rice is cooking, prepare the vegetables and place in a large bowl (the bigger, the better). In a mini food processor or blender, combine the vinaigrette ingredients and mix until mostly smooth. Toss the vinaigrette with vegetables until the vinaigrette is evenly distributed. For culinary flare, include your favorite add-ons to create a rainbow of color and/or get your daily dose of protein. Garnish with sesame seeds and enjoy! Let us know what you think, and please share pictures of your own creation!

To your health and happiness,

Your friends at Rogue Produce

Recipe: Rogue Spaghetti Squash Pesto!

September 30, 2016

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INGREDIENTS:

Recipe by Rogue Produce

1 Medium or Large Spaghetti Squash

1-2 Heirloom Tomatoes (or other available variety)

Arbequina Olive Oil

Salt & Pepper

Pesto:
1 Large bunch basil

2-3 Cloves garlic

¼ c. Parmesan cheese

¼ c. Walnuts

½ c. Arbequina Olive Oil

INSTRUCTIONS:

Rogue Spaghetti Squash is a simple and satisfying meal for the whole family. It’s naturally gluten free and can be easily adapted as a vegan dish. There are three basic steps in preparing this meal:

Prepare the Squash. Preheat the oven to 400°F. While the oven reaches temperature, slice the squash in half, lengthwise and remove the seeds.. Drizzle olive oil to lightly cover the insides. Season with salt and pepper, then lay the squash cut side down on a baking sheet. Cook for 35-45 minutes. After the squash cools a bit (be careful it’s hot!), use a fork to scrape the noodles into a serving bowl.
Make the Pesto. In a food processor, blend together all ingredients for basil pesto. OPTIONAL ADD ONS FOR CULINARY FLARE: To make this a vegan recipe, substitute walnuts for the parmesan cheese. To spice it up, add a small red Milano onion. For an added immune boost, add 1-2 tsp. of Myriad Mycology Essence Blend. This Rogue Valley product is a delicious blend of powdered cordyceps, Lion’s Mane and Reishi mushrooms, which are known for their nutritional and health supporting benefits.
Toss the spaghetti, pesto and diced heirloom tomatoes until the spaghetti is evenly coated. Salt and pepper to taste.

You are ready to serve and enjoy! We like to garnish with parmesan cheese or nutritional yeast! Let us know what you think, tell us about your favorite recipe variations and send us pictures (if that’s your thing).

More recipes will be posted on our blog each week with locally grown produce from the best of our local farms. Sign up today! New members can get a free bottle of Olive Oil from Pasture 42!

Here’s To Your Health & Happiness

Your Friends at Rogue Produce

Winter Farmers Market Preview

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Hello Southern Oregon!

Rogue Produce begins its Winter CSA the week after Thanksgiving, on Friday, December 4. Beginning at that time, we switch from an every-week delivery to every other week. Our Standard Delivery moves from a promised value of $21–$25 every week to a guaranteed value of $50 in the every-other-week delivery. We will continue to offer the convenience of custom orders and home delivery and can skip delivery any time you need to for any reason. You don’t have to wait until December to sign-up with Rogue Produce, but here’s a preview of some of the delicious products we will be featuring from the best of our local farms and small businesses this winter. Support Rogue Valley local all year long!

Fresh Produce

We’ll feature all the usual winter fare, including squash, leeks, onions, potatoes, kale, garlic, carrots, beets, celery, and some fresh salad mix and snap peas as well. We also have connections with farms in Northern California that supply us with delicious citrus items such as lemons and mandarin oranges in January and February. We’ve even been known to source fresh cranberries from organic farmers in Central Oregon as well as walnuts, almonds, and other varieties of nuts.

Dried and Frozen Fruits

We’ve teamed up in years past with Hi Hoe Farm to supply dried apples and pears and Happy Dirt Veggie Patch for sun-dried tomatoes. We aim to offer these items again this year as well as frozen fruits from a variety of farms, including Valley View Orchard, Pennington Farms, and Antonio’s Farm. Our frozen fruit selection will include pitted cherries, sliced peaches, berry medleys, raspberries, strawberries, apricots, and more!

Dry Goods

Dunbar Farms in Medford keeps us going strong through the winter with a fantastic selection of beans, flours, and other items like polenta and popcorn. Higher Power Raw Foods is a great source for granolas, trail mix, sprouted nuts — including cashews, walnuts, and almonds — and other treats like raw crackers and chocolate bars.

Breads

Sunstone Artisan Bakery in Ashland will be cooking up a special batch or two of some of their flavorful holiday breads, and we’ll continue to offer their staples of slicer loaves, baguettes, and crackers throughout the winter. Organicos is our source for the best of the gluten-free world, with tasty loaves of Cinnamon Raisin, Brown Rice, Multi-Seeded, and Oat varieties, plus a delicious gluten-free pizza crust!

And Much More!

It doesn’t stop there! We’ll also be delivering select cheeses from Rogue Creamery; one-of-a-kind jams from Pennington Farm and Talent Natural Farm; Olive Oil and Elderberry Balsamic Vinegar from Pasture 42; honey; tea; locally roasted coffee; pickled items; and superfoods like raw chocolates, smoothie mixes, and hot chocolate mix from Bright Earth Foods in Ashland.

Sign up Today!

Be sure to join us this winter — or today — to celebrate the finest from our local farms and food producers. We deliver year-round to Ashland, Talent, Phoenix, Medford, Jacksonville, Central Point, White City, Eagle Point, Shady Cove, and Gold Hill.

Weekly Note: September 13, 2015

September 13, 2015

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Hi Everybody!

Lots of great stuff to choose from this week, including many new delicious items! Valley View Orchard is supplying us with our first batch of frozen sliced peaches, and frozen pitted cherries (these are amazing!). They will also have fresh picked apples, including Golden and Red Delicious, and Newton Pippin varieties. We’ll also have Valley View’s Bartlett and Bosc pears available.

Cherry tomatoes are on sale from Happy Dirt Veggie Patch. As you may know, a pint of these cherry tomatoes is like no other you’ll see. Each pint of cherry tomatoes contains at least 3 or 4 different varieties with unique colors and flavors. This week they’re only $3.00 a pint!

Upon one of our customer’s recommendation, we have added “Rogue’s Mary Herbed Cheese,” from Rogue Creamery to our list this week. Please remember that you can always let us know if there are particular items you would like us to add.

Fry Family Farm has both Romaine and red leaf lettuce available, among the other many items they provide from their Summer list. Wandering Roots Farm has broccoli, topped Japanese turnips, sweet Walla Walla onions, and many other items. Green Beans are back on the list from Bigham Farm, and we’ve added a new jam, “Tayberry,” to our list of offerings from Pennington Farm.

I’ll be working with Dunbar Farms fairly exclusively now when it comes to carrots. They seem to have the best quality I’ve seen over the past few years, and now they’re back on the list—the Scarlett Nantes and Red Cored Chantenay varieties. Dunbar also has parsnips this week, as well as some impressive Chioggia beets to offer.

If you’d like a delivery on Friday, September 18, please submit the online form by 6:00 pm this Tuesday evening. As you’ll see, we have had a major upgrade to our website, and you will receive a confirmation email promptly that details the exact items in your order, as well as the cost of the order once you submit it.

Thank you for supporting Rogue Produce, and your local farms and small businesses. We look forward to receiving your orders!

Green Smoothie Mix from Bright Earth Foods!

February 23, 2015

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This week, we’re providing a sample of some of Bright Earth Foods’ best—Green Smoothie Mix. Here are some specs on this delicious and convenient superfood:

Gluten-free
Raw
Vegan
Antioxidant-rich
Green smoothie

If you love green smoothies but are tired of the clean-up or don’t have the time or energy to figure it all out on your own, you are going to love this all-in-one superfood blended meal. It is packed with the highest-quality plant-based nutrition and includes antioxidant-rich berries, potent alkalizing and detoxifying greens, immune-boosting flowers, and enzyme-rich, high-fiber sprouted seeds. You no longer need to stock a huge array of ingredients to make your green smoothies. This delicious blend of potent green superfoods is perfect for the working person or traveler. Just one serving of these superfood greens includes everything you need for a delicious, creamy, green smoothie—and it is packed full of polyphenols, bioflavonoids, polysaccharides, amino acids, vitamins, and minerals to deeply nourish your cells, optimize immune response, and boost performance. Superfood greens produced sustained energy while stabilizing blood sugar and balancing hormones.

Ingredients

Sprouted Dehydrated Raw Organic Flax Seeds, Organic Hibiscus Flower Powder, Organic Wheat Grass Juice Powder, Organic Spirulina Powder, Organic Dehydrated Alfalfa Grass Juice, Organic Chlorella Powder, Wild-Crafted Camu Camu Berry Powder, Wildcrafted Blue Green Algae, Himalayan Sea Salt, Stevia Powder.

Suggested Use

Add 1/4 cup Raw Superfood Green Smoothie to 10 ounces of cold water and blend on high for one full minute in a high-speed blender to achieve maximum creamy texture.

Optional: add one frozen banana, ice, fresh juice, or nut milk insead of water. Serve immediately. Enjoy!

If you fall in love with this product (or other items from Bright Earth), we can include it in your regular deliveries if you order through our Online Market.

“Not only is the best local produce available, but it is delivered weekly to your doorstep! How convenient is that? I can choose from a marvelous variety of locally sourced products, not just vegetables. I heartily recommend that others participate in this wonderful service.”

—Judy W., Talent

“We love our weekly delivery of fresh produce, especially as it comes from local sources. We appreciate that they operate year-round and provide an increasing range of products.”

—Bart G. and Emily R., Ashland

“Every item has been selected, grown, and produced with the utmost love and care, and that love comes through in every scrumptious bite. It is an awesome feeling being part of such a meaningful cause and one that benefits both my personal health and the health of our community.”

—Melissa M., Medford

“Rogue Produce has been a godsend for my family. We loved being surprised by Adam’s deliveries. Adding eggs, bread, and even protein powder makes this service so convenient it seems crazy not to do it. Way to go, Rogue Produce! We are fans for life!”

—DeAnna S., Ashland

“Rogue Produce is fantastic! You can taste the difference in fresh, local, organically grown vegetables. And it’s not just produce—there are all kinds of other locally made healthy food products. All this delivered to your door with a friendly smile—what more could you want?”

—Wendy C., Central Point

a 541.301.3426 | Facebook @ Rogue Produce & Community Compost | Email

Archive for Food and Food Products – Page 4

Persimmon Arugula Pasta

Tokyo Turnip Recipes!

Sesame Cabbage Rice Bowl

Recipe: Rogue Spaghetti Squash Pesto!

Winter Farmers Market Preview