Turtle Box Blog

Weekly Pick Box for delivery 10-14

Spaghetti squash is one of my favorite vegetables, and it's one that took me way to long in life to learn to appreciate.  I once found a recipe on Pinterest for it though, and that changed everything. I went through a phase where that was a substitute for pasta 100% of the time. So, yeah, I might have gone a little overboard, but it really can be that good. Stay tuned for some yummy ideas using the veggies in this box!

But what is pattypan squash?

This week, if you received the Weekly Pick box, you received an order of Pattypan Squash in there. This might be a vegetable you haven't seen before, or don't see often, so we wanted to share a little bit more about this delicious little  squash. When you think of summer squash, zucchini or yellow squash is what probably comes to mind. There are actually a variety of squash that grow in the summer, and more that grow in the winter. 

Pattypan squash are little veggies shaped like flying saucers, and it has been known to go by various aliases including sunburst squash, white squash, scallopini or button squash. These little guys are known for their small size and strange shape. The skin can vary from bright green to yellow, and it is slightly denser and sweeter than zucchini. 

When searching for the best Pattypan, look for the smaller ones, 2-3 inches in diameter, that are heavy for their size. The larger ones tend to be more fibrous. The smaller pattypans have fewer seeds and can be easier to cook. Go for those with brightly-colored skins that are free from spots and bruises. Keep in mind that any small punctures will lead to decay fairly quickly. Unlike winter varieties, summer squashes are very perishable and should be refrigerated for no more than 5 days before you use them. The smaller the squash, the sooner it should be used.

Pattypan can be prepared in a variety of ways including steaming, baking, sautéing and deep-frying. Generally, anywhere you would use a zuchinni, a pattypan will do. 

Tomato Chickpea Soup

As we roll into fall, I look more and more for easy to make soup ideas that I can freeze and heat up when I don't feel like cooking. While I love to cook, the reality is there isn't always enough time in the day. When that's the case, I like to have healthy options on hand so that I'm not tempted by a drive-thru. I like this soup because its only a few ingredients, and it doesn't take long to prepare. You probably already have most of the ingredients on hand too! 

RECIPE: Tomato Chickpea Soup 

Summary: Makes four dinner servings or six-eight appetizer portions.

Preparation time: 10 minutes

Cooking time: 30 minutes

Number of servings (yield): 4

Breakfast for days

There are a lot of people that say breakfast is the most important meal of the day, and it may be true. For busy professionals though, sometimes its an accomplishment to have the coffee made by the time you need to be out of the house. Preparing your meals ahead of time can really help to get your mornings started off right, even if you aren't a morning person. 

These egg muffins are great because you can make a whole bunch at once, and enjoy them for several days. 

RECIPE: Prosciutto or Bacon Egg Muffins

Summary: Makes twelve muffins

Preparation time: 15 minutes

Cooking time: 15-20 minutes

Number of servings (yield): 12 muffins

Roasted Butternut Squash Soup

If you have a Vitamix, Ninja or other similar blender you may know just how easy it easy to make a great soup recipe. This butternut squash recipe doesn't take much work, and can be a great soup to freeze and heat up on a day when you don't feel like cooking. 

Butternut squash is a winter squash - these vegetables are usually tougher and can keep for several months without spoiling. It is a good choice for recipes calling for a large amount of squash because they are dense—the seeds are in the small bulb opposite the stem end, so the large stem is solid squash. Their vivid orange flesh is sweet and slightly nutty with a smooth texture that falls apart as it cooks. Ripe squash have a vivid, saturated color and a matte, rather than glossy, finish.

RECIPE: ROASTED BUTTERNUT SQUASH SOUP 

Summary: Makes four dinner servings or six-eight appetizer portions.

Preparation time: 5 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield):  4

Weekly Pick for Delivery on 10-7

Each week we look to our farmers to find the best in season local and organic produce for you to enjoy. We take a lot of time to put together varied and interesting boxes, but we also make sure that it is easy for you to customize your box with exactly the items you want. 

The avocados this week will be coming from Homestead Organic Farms (Homestead, FL). They are a certified organic farm that grow a variety of tropical fruits in the summer months and green beans and other vegetables through the winter. These Florida avocados are different from the Hass avocados you might be familiar with. A Hass avocado has a buttery texture and is likely what you think of when you think of avocado. Florida avocados are sweeter with an earthy, tropical flavor. Which one is better? You be the judge!

Bellevue Gardens Organic Farm grew this week's butternut squash. There are a lot of great ways to use butternut squash, and one of our favorites it to make a roasted butternut squash soup. 

 Small: 

Organic Gala Apple - 1 Pound

Organic Valencia Orange - 1 Pound

Organic Ruby Grapefruit - 1 Count

Organic Okra - 8 Ounces

Florida Organic Heirloom Butternut Squash - 1 Pound

Florida Organic Avocado - 1 Count

Florida Organic Cucumber - 1 Pound

Organic Baby Peeled Carrots - 1 Pound

Florida Organic Patty Pan Squash - 1 Pound

Organic Concord Pear - 1 Pound

Organic Yukon Gold Potato - 1 Pound

Medium, (above, plus):       

Organic Gala Apple - 1 Pound

Organic Yukon Gold Potato - 1 Pound

Organic Baby Peeled Carrots - 1 Pound

Organic Red Beets - 1 Pound

Organic Garlic - 2 Count

Large, (above, plus):

Organic Valencia Orange - 1 Pound

Florida Organic Patty Pan Squash - 1 Pound

Organic Carrots With Tops - 1 Bunch

Organic Ruby Grapefruit - 1 Count

Interested in becoming a member? Sign up today using the code TRYTBM to save 25%!

Meal planning to save time in the kitchen

Meal planning is an important part of maintaining a healthy diet. Not only can it help you spend less time in the kitchen each week, but it helps to make sure that you are using all those items that can sometimes get forgotten in the back of your refrigerator (don't worry, we do it too!). 

Each week when you are beginning the process of meal planning be sure to take an inventory of what you already have. Many items like potatoes, onions, and winter squash last a long time in the pantry (store in a cool dry place separately from each others), and you may also have items like rice, pastas, quinoa, etc. Be sure to check your freezer too, and begin to plan your menu around these core itemsIf you belong to a CSA that lets you customize your orders (with Turtle Box you can change your order until Saturday), you can plan your meals before the orders are due and you'll be able to order produce that accompanies your menu plan. 

Leave less to chance when it comes to overeating or straying from your diet by precooking your lunches. Preparing meals at the beginning of the week is also great if you work during the day. Instead of going out to lunch, if you've brought a meal with you, you can stick to your health/calorie goals and save money. 

If you know what is in your pantry, you will save money and you are less likely to have waste from forgotten items in the back of the crisper drawer. I know sometimes when I'm busy, I often end up eating out so that I don't have to spend the time cooking. If I've already made up a plan, I'll know I have the ingredients needed on hand, and I won't have to spend time planning the meal.  

Tips for successful meal planning:

Keep your favorites on hand - If you're like me, you may rely on the same staple items week after week. Make a list and be sure to pick up those items at the beginning of the week. There is nothing worse than needing to make a last minute trip to the store before dinner!

Write out the days of the week, and write down what you will eat for lunch and dinner each day - Planning takes some time, and so I recommend setting aside time each Sunday to plan your meals for the week. I take a big piece of paper and divide it into seven days. Throughout the week I save recipes I might like to try, and I add those in first. I fill in the other meals with simple staples I know how to prepare. Use this list of planned meals to make your grocery list. 

Prepare dishes instead of whole meals - At the beginning of the week it's helpful if you cook parts of meals (protein, veggies, etc.) so that when it comes time to prepare a quick meal, you can simply reheat and tie it together with a spic or a sauce.

Marinate your proteins! If you've pre-marinated your chicken, pork, etc., all you'll have to do is throw it on the grill or in the pan when you are ready to cook. This saves lots of time, and can keep you from being tempted to eat out instead of cook.

Cook once, eat twice (leftovers are your friend) - each time you cook you should cook enough to have leftovers. You can plan to each the leftovers for lunch the following day or you can set aside a "leftovers day" later in the week. 

Although meal planning takes time at the beginning of the week, it will save you time and money throughout the week if you stick to your plan. You will find that you have fewer items being forgotten about in the back of the fridge, and dinner can take less time to get on the table. 

Help! My bananas are turning brown

Don't panic! You thought you would have time to eat the whole bunch, but here you are left with several bananas that look like they've gotten into a boxing match overnight. (... or did they?)  

Bananas are grown near the equator and prefer that climate. For most of us that means we should keep them on the counter while they are ripening and getting ready for us to eat. When you put bananas in the refrigerator, you will find they quickly turn black (and tasteless). If you want to know more about why bananas turn brown this is a good article. How long bananas will last depends on when you bought them. The color can range from a bright green to a yellow with brown spots. A ripe banana has a yellow skin and is beginning to have brown specks on the skin. 

If you have a few bananas that are going to make it past being perfectly ripe, there are several great uses for them.   

Banana Ice Cream (serves 2)

Peel and then freeze the bananas before creating this "ice cream." It's a great dairy-free option and a quick and healthy dessert idea. 

What you need:

-Two bananas, frozen

-Food processor

-Optional: any favorite treat - granola, chocolate chips, or a little  peanut butter

Instructions:

Add the frozen bananas to the food processor and blend on high. After a minute or two the bananas should become creamy. If you are adding in a sweet treat, now is the time. Blend a little bit more, then serve and enjoy!

Baking

Bananas can be a binder, they can add creaminess, they can add sweetness, and they can add flavor. If you enjoy baking, you can use bananas to create a lower calorie option, or just use them in place of an item you don't have on hand. 

Replace butter - mash a banana (the best bananas are the softer overripe bananas) and add it to your recipe in place of butter until you reach the right consistency. 

Replace eggs - for vegans, use replace a whole egg in baking recipes with one mashed banana. Use one banana for every egg the recipe calls for. 

Smoothies

Smoothies are great, and there are so many different ways to create them. Head over to Pinterest for our favorite recipes!

Summer salad: Caprese

Now that summer is here, its time to start enjoying all those delicious summer salads you've seen on Pinterest. The key to a great salad (or any dish, really) is the ingredients - the freshest ingredients will make the yummiest meals. A caprese salad makes use of all the best veggies with tomato, onion, basil, avocado, mozzarella and balsamic (seriously, we could eat this everyday). Depending on how many you are serving you will need to adjust the amount you are using of each ingredient. 

I choose heirloom tomatoes for their rich flavor. While many wouldn't call them "pretty," I think these actually have quite a bit more taste than some of their counterparts. Look for tomatoes that are firm, but remember not to store them in the refrigerator (refrigerated tomatoes become mealy and lose some of their taste).  

Ingredients:

• Tomato
• Mozzarella
• Avocado
• Fresh Basil
• Red Onion
• Balsamic Reduction
• Salt and Pepper

Directions:

Each ingredient needs to be sliced, and then arranged on the plate. I sometimes change up how I arrange the plate. If I'm slicing the mozzarella, I will usually place the tomatoes and mozzarella around the plate, alternating before adding the onions and avocado. Chop basil and add to the top of the dish, but don't forget to add a few leaves of basil on top as a garnish!

Why locally grown?

You hear the buzz words all the time - "local", "organic", "grassfed", "pasture raised", "free-range", "artisan", "humane", etc., but what do they really mean? Is it really that important? After all, a tomato is just a tomato, right?   

Eating locally grown food not only supports the small farmers who make a living growing food but it conserves energy and makes for better tasting produce. In today's world, many of us have become disconnected from our food sources, often forgetting that the food in the grocery store had to be grown somewhere, by someone.  

1. You know how it was grown.

When you choose to buy from a farmer that you know, you will find that you get more information about how their produce is grown or what their philosophy is with keeping their animals. You can ask them if they are using organic or conventional methods, if they spray and what kind of sprays they use, and sometimes you can even go visit their farms!

2. Eating locally conserves energy.

According to The Leopold Center for Sustainable Agriculture the average fresh food item in the grocery store travels 1,500 miles to get there. Supporting local farmers decreases the need for food to travel so far. 

3. Support the local economy.

While farmers who supply to grocery stores on average receive approximately 20 cents of each food dollar spent (source), farmers who sell their food locally retain more of the dollars spent on food. Simply put, the money spent of food stays in the community and region, supporting the infrastructure 

4. It's fresher.

Food grown locally is harvested and purchased by the consumer in less time than it would take for the produce to make the trip from California.