Horse and Buggy Produce » Horse and Buggy Produce

New Fundraising Program for Area Schools Makes Healthy, Locally-Sourced Foods an Easy Choice for Families

Masha — Tue, 21 Feb 2012 18:58:50 +0000

FOR IMMEDIATE RELEASE
Horse & Buggy Produce
Date: February 21st, 2012

Contact: Megan Reynolds

Mobile: (617) 501-2382

New Fundraising Program for Area Schools Makes Healthy, Locally-Sourced Foods an Easy Choice for Families

Charlottesville, Virginia: As the local food movement continues to gather momentum and the threat of childhood obesity still looms, schools and parents wonder how to include more fresh fruits and vegetables in school cafeterias, student lunch boxes, and on families’ dinner tables. One company in Charlottesville is offering a solution. Horse & Buggy Produce is partnering with area schools with a unique fundraising program that makes getting fresh and healthy produce easier and more convenient, meanwhile generating additional funds for school programming.

Schools earn credits for every family that signs up for Horse & Buggy Produce’s local food delivery service . They can receive those credits in cash, or opt for a larger amount in the form of food credits, which can then be used to purchase low-cost produce for a school lunch program, after-school activities, or fundraising dinners.

Horse & Buggy Produce delivers families’ produce boxes directly to the school each week, allowing parents to pick-up their children and that week’s dose of healthy locally-grown fruits and vegetables in one convenient stop. Families can also opt to have their produce delivered directly to their home, or to one of H&BP’s many pick-up locations.

Brett Wilson founded Horse & Buggy Produce seven years ago, and he understands that connecting kids to the story of their food encourages healthier habits in even the pickiest eaters. “Our customers regularly tell us their kids are more likely to try new foods and eat more fruits and veggies because they participate in Horse & Buggy Produce, and because they’re engaged with their food.” Mr. Wilson recently visited St. Anne’s-Belfield Upper School to tell those food stories with his presentation “Eating Locally vs. Globally: The Benefits and Consequences of Everyday Food Decisions”. Speaking to about 375 students, teachers, and administrators, he described how food production has changed dramatically in the last century, the long-term implications of large-scale agri-business, and why local food is better for the environment, the local economy, and their health. “Several students asked afterwards how they could get more involved in bringing this food to their own homes and neighborhoods. Young adults really care about these issues, and by sharing this information, teens hear that their choices have meaning and consequence. That’s powerful stuff,” said Mr. Wilson.

Horse and Buggy Produce gathers fresh, local food from over 100 small family farms in the Shenandoah Valley and Central Virginia, and delivers it to their customers in Charlottesville, Crozet, Richmond, and Lynchburg. For more information about Horse & Buggy Produce, or if you’re an administrator, teacher, or parent interested in our school fundraising program, call our office at 434-293-3238, or visit our website, www.horseandbuggyproduce.com.

Winter Week 7 (Feb. 22-23, 2012)

Masha — Mon, 20 Feb 2012 19:13:33 +0000

Anybody else wake up to a morning like this?

This week is for Family shares, weekly and bi-weekly Couple shares, and all egg shares.

Howdy, Folks!

What a weekend! More like Colorado than Virginia weather: One day you walk out in shorts, the next day there’s half a foot of snow on your porch. This week’s menu is like that, too: hearty foods for soups and staying indoors, and lighter fare for green salads and the welcoming of spring.

Read on to learn about:

*what’s in your share
*what’s a la carte
*how to use and store your food
*our weekly photo contest

~Brett and the H&BP Team
434-293-3832

What’s In Your Share

*lettuce (ORG S)
*watercress (ORG S)
*cucumbers (ORG S)
*apples (CONV)
*sweet potatoes (LOW S)
*sorghum molasses – ALL COUPLE SHARES
*spaghetti squash (LOW S)
*sprouts (S-FREE)

PRODUCE KEY:

CONV – conventionally grown
S-FREE – spray free
LOW S – low spray
ORG S – organic sprays
ORG – certified organic

What’s A La Carte

Due to the limited amount of items in the winter, we strongly suggest that you pre-order a la carte items online.

Apple Cider – frozen $5.95 1/2 gallon
Apple butter $5.50 pint
Apple butter $8.85 quart
Apples – Granny Smith (CG) $1.45 lb
Apples – Pink Lady (CONV) $1.45 lb
Apples – bushel (40 lbs) (CONV) $28.78 bushel
Apples – 10 or more lbs (CONV) $0.95 10 or more lbs
Blackberries (frozen) (S-FREE) $44.95 flat of 12 pints
Blueberries (frozen) (CONV) $39.95 10 lb box
Beef – ground $6.45 lb
Beef – grass-fed ground $8.00 lb
Beets – loose $2.25 lb
Bread – baguette (frozen) $1.95 ea
Bread – Dutch apple (frozen) $2.50 ea
Bread – Honey Wheat (frozen) $4.95 ea
Bread – Wholesome Harvest (frozen) $5.50 ea
Broccoli (S-FREE) $2.75 lb
Cabbage (LOW S) $0.75 lb
Chicken – pasture-raised $3.67 lb
Concord grape juice $8.75 quart + $1 glass jar deposit

Cornmeal – large bag (2 lbs) $3.75, small bag (1 lb 4 oz) $2.50

Cucumbers (ORG S) $2.50 for 2
Eggs $4.10 dozen
Granola $6.95 ea
Kale (S-FREE) $2.50 lb
Kettle corn – large bag $4.50 ea
kettle corn – small bag $3.50 ea
Lettuce – Bibb (ORG S) $2.25 ea
Lettuce – Romaine (ORG S) $1.75 ea
Maple Syrup – small bear $6.65 ea
Molasses – sorghum $6.25 ea
Potatoes – cougar gold (LOW S) $1.00 lb
Pork – ground $5.95 lb
Pork – sausage $6.75 lb
Spinach (S-FREE) $2.45 .5 lb
Sprouts (S-FREE) $2.25 ea
Squash – striped (LOW S) $1.25 lb
Sweet potatoes (LOW S) $1.65 lb
Tofu – organic $2.95 lb
Tortillas – corn $1.20 for 8-count bag, $2.10 for 16-count bag, $6.95 for 5 lb bag

Trout $7.95 lb
Turnips (S-FREE) $1.50 lb
Watercress (ORG S) $2.95 ea
Wheat Berries – organic $1.25 lb

How to Use and Store Your Food

Lettuce

STORE: Place the roots in a small cup of water, cover with a plastic bag and refrigerate. It will last like this for 2-3 weeks.
USE: Add to tacos, sandwiches, and salads.

Watercress

STORE: Refrigerate in a perforated (or open) plastic bag in the crisper.
USE: Watercress is spicy! Add it to salads and sandwiches for a kick. If you need some inspiration, try Watercress Pesto or Avocado and Watercress Salad.

Cucumbers

STORE: In the refrigerator.
USE: Cut into circles for salads (like this one with potatoes and radishes) or lengthwise for sandwiches (try cucumbers, sprouts and fresh egg salad). Combine in a food processor with yogurt, garlic, olive oil, lemon juice, mint and salt to make tzatziki sauce (great for grilled meat or dipping vegetables).

Apples

STORE: At room temperature or in the refrigerator (if you want them to last longer).
USE: Eat them plain or chopped into a salad with crumbled blue cheese and toasted pecans. If you’re in a cozy fall baking mood, check out these pretty apple recipes. Or go straight to theWorld’s Best Apple Pie. (It involves caramel. Just don’t say we didn’t warn you.)

Sweet potatoes

STORE: In a cool, dark, dry place. Do not refrigerate (the moisture will make them mold).
USE: Few people don’t like a sweet potato casserole, but if sugar-laden sides are not your thing, try Spicy Sweet Potato Wedges or bake them and top with pecans and goat cheese. Also works wonders in corn bread.

Sorghum Molasses

STORE: In a cool, dry place with the lid tightly closed. Can be refrigerated, but must be allowed to warm before using (otherwise it will be too thick).
USE: Molasses is what makes brown sugar brown. It’s a great source of calcium and a strong sweetener, but has a distinct taste that not everyone appreciates in tea or coffee, so save your molasses for cooking: try Tomato Baked Beans (great with corn bread) or Molasses Cookies.

Spaghetti Squash

STORE: In a cool, dry place.
USE: Spaghetti squash is a great substitute for pasta in low-carb or gluten-free diets because it’s texture is very similar to spaghetti when it’s cooked. To prepare, cut in half, discard seeds, lay flesh-side up, drizzle with olive oil and roast until soft. Once cooked, use a fork to scrape out and separate the strands. Use like you would pasta. For some ideas, try Moroccan Spaghetti Squash or Mock Coconut Pie.

Sprouts

STORE: Refrigerate in the crisper. Keep in plastic bag.
USE: Add to sandwiches, salads and stir-frys. Try them in Asian Vegetable Rolls with our Bibb lettuce, or between two slices of toasted bread with fresh egg salad or cream cheese and cucumbers.

Photo Contest

Every week we have a photo contest, choosing the best photos for the newsletter and putting $15 in the winner’s account. To participate, send your Horse & Buggy Produce themed pictures to masha@horseandbuggyproduce.com by midnight on Sunday to get into Monday’s newsletter. There’s no limit to how many times you can win, so hypothetically, your photography skills can pay for over half your share. (Or at least earn you some extra a-la-carte goodies.)

Quick and Easy Sauteed Spinach

Masha — Mon, 20 Feb 2012 14:36:45 +0000

Ingredients

1 tablespoon extra-virgin olive oil
10 oz spinach leaves
1 1/2 teaspoons garlic salt
1/4 cup grated Parmesan cheese

Directions

Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.

Ready in 15 minutes, serves 4, from allrecipes.com.

Orzo with Chicken, Artichokes, and Spinach

Masha — Mon, 20 Feb 2012 14:33:48 +0000

Ingredients

3 teaspoons olive oil, divided
3 ounces pancetta bacon, diced
1/2 medium onion, chopped
1 clove garlic, minced
1/4 teaspoon crushed red pepper flakes
1/2 cup dry white wine
1 1/2 cups cubed, cooked chicken
1 (10 ounce) can artichoke hearts (water-packed), quartered
5 ounces baby spinach
1 (16 ounce) package orzo pasta
2 tablespoons pine nuts, toasted
1/8 cup balsamic vinegar

Directions

Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels.
Pour 2 tablespoons olive oil into skillet. Stir in onion, garlic, and red pepper flakes. Cook, stirring occasionally, until the onion is soft and translucent. Increase heat to medium high, pour in white wine; cook about 3 minutes.
Reduce heat to low, stir in chicken, artichoke hearts, and spinach. Cover, and cook to warm through.
Meanwhile, bring a pot of salted water to boil. Add orzo pasta and cook until al dente, about 8 to 10 minutes. Drain, and stir into chicken mixture.
Stir pine nuts and balsamic vinegar into pasta.

Ready in 40 minutes, serves 4. From allrecipes.com.

Winter Week 6 (Feb. 15-16, 2012)

Masha — Tue, 14 Feb 2012 01:30:16 +0000

Yellow eye beans

This week is for Family and weekly Couple winter shares, and weekly egg shares.

Howdy, Folks!

This week, FOR THE FIRST TIME EVER, Horse & Buggy Produce is offering locally-grown Virginia beans in your shares. And not just any regular beans, but the beautiful Yellow Eye Bean – so pretty, you, might want to string them and wear them as a necklace.

Read on to learn about:

*what’s in your share
*what’s a la carte
*how to use and store your food

What’s In Your Share

*Bibb lettuce (ORG S)
*frozen blueberries (CONV)
*cornmeal
*sorghum molasses – FAMILY shares
*potatoes (LOW S)
*kale (S-FREE)
*dried Yellow Eye beans (S-FREE)
*broccoli (S-FREE) – COUPLE shares
*cucumbers (ORG S) – FAMILY shares

PRODUCE KEY:

CONV – conventionally grown
S-FREE – spray free
LOW S – low spray
ORG S – organic sprays
ORG – certified organic

What’s A La Carte

Due to the limited amount of items in the winter, we strongly suggest that you pre-order a la carte items online.

Apple Cider – frozen $5.95 1/2 gallon
Apple butter $5.50 pint
Apple butter $8.85 quart
Apples – Granny Smith (CONV) $1.45 lb
Apples – Pink Lady (CONV) $1.45 lb
Apples – bulk (CONV) $0.95/lb for 10+ lbs or $28.78 for a bushel (40 lbs)

Blackberries (frozen) (S-FREE) $44.95 flat of 12 pints
Blueberries (frozen) (CONV) $39.95 10 lb box
Beef – ground $6.45 lb
Beef – grass-fed ground $8.00 lb
Beets – loose $2.25 lb
Bread – baguette (frozen) $1.95 ea
Bread – Dutch apple (frozen) $2.50 ea
Bread – Honey Wheat (frozen) $4.95 ea
Bread – Wholesome Harvest (frozen) $5.50 ea
Cabbage (LOW S) $0.75 lb
Chicken – pasture-raised $3.67 lb
Concord grape juice $9.95 quart
Cornmeal – large bag (2 lbs) $3.75 bag
Cornmeal – small bag (1 lb 4 oz) $2.50 ea
Cucumbers (ORG S) $2.50 for 2
Eggs $4.10 dozen
Granola $6.95 ea
Kale (S-FREE) $2.50 lb
Kettle corn – large bag $4.50 ea
Kettle corn – small bag $3.50 ea
Lettuce – Bibb or Romaine (ORG S) $2.25 ea
Maple Syrup – small bear $6.65 ea
Molasses – sorghum $6.25 ea
Mushrooms – oyster (S-FREE) $8.00 .5 lb
Potatoes – cougar gold (LOW S) $1.00 lb
Pork – ground $5.95 lb
Pork – sausage $6.75 lb
Spinach (S-FREE) $2.45 .5 lb
Squash – striped (LOW S) $1.25 lb
Sweet potatoes (LOW S) $1.65 lb
Tofu – organic (frozen) $2.88 lb
Tortillas – Corn $1.20 8 count bag
Tortillas – Corn $6.95 2 lb bag
Trout $7.95 lb
Turnips (S-FREE) $1.50 lb
Wheat Berries (ORG) $1.25 lb

How to Use and Store Your Food

Bibb Lettuce

STORE: Place the roots in a small cup of water, cover with a plastic bag and refrigerate. It will last like this for 2-3 weeks.
USE: Add to tacos, sandwiches, and salads.

Frozen Blueberries

STORE: Frozen blueberries should be stored in the freezer.
USE: Throw some frozen blueberries in the blender with yogurt, ice, and honey. Or throw them into your muffin or pancake batter. Use instead of fresh berries in Blueberry Ricotta Cake or any of these mouth-watering baked goods.

Cornmeal

STORE: In an airtight container. Refrigerate or freeze to make it last longer.
USE: If you have little time and fewer ingredients, make some biscuits out of your cornmeal. If that sounds boring (and you’re not from the South), make some Caramelized Onion and Goat Cheese Corn Bread, or Sweet Potato Corn Bread, or Blueberry Corn Bread.

Sorghum Molasses

Potatoes

STORE: In a cool, dry place AWAY from onions.
USE: Toss with olive oil, rosemary and salt and roast at 400F until crispy and golden (about 45 minutes). (Cover with foil for softer potatoes.) Or boil until tender, then mash with whole milk, butter and salt for mashed potatoes (whip with a hand mixer for a creamier texture). Combine them with onions, cream and anchovies to make a traditional Swiss gratin.

Kale

STORE: In the refrigerator, in a perforated or open plastic bag.
USE: Kale is best sauteed with olive oil, balsamic vinegar and minced garlic, but since you’re also getting beans and potatoes in this share (and probably have cabbage left over from last week), we recommend you try Portugese Kale Soup which uses ALL these ingredients.

Dried Yellow Eye Beans

STORE: In a VERY DRY, airtight container. They will last for 30 years like this (we are not kidding).
USE: Yellow Eye beans are dense, creamy, and hold their shape well. Soak them overnight to speed up cooking time (this trick works with your grains, too). Try substituting them for kidney, black, navy and pinto beans in your favorite recipes. Try them in the Portugese Kale Soup (under “Kale”), which ordinarily calls for white pea beans, or in the Tomato Baked Beans (under “Molasses”). Other options are Yellow Eye Bean Curry or Rustic Rancho Gordo Soup.

Broccoli

STORE: In a perforated (or slightly open) plastic bag in the refrigerator.
USE: Steam until tender, then toss with melted butter and salt for a simple side dish. Combine with potatoes and cheddar cheese for a filling, delicious soup or with pasta for a simple, 3-ingredient dish.

Cucumbers

STORE: In the refrigerator.
USE: Cut into circles for salads (like this one with potatoes and radishes) or lengthwise for sandwiches. Combine in a food processor with yogurt, garlic, olive oil, lemon juice, mint and salt to make tzatziki sauce (great for grilled meat or dipping vegetables).

Corn Bread

Masha — Tue, 14 Feb 2012 00:34:54 +0000

This is the Virginia version, straight from our cornmeal grinder, John Hailey in Stuart’s Draft. If you’re from a little further south and have a hard time with the 1) addition of flour, 2) addition of sugar, and 3) use of milk instead of buttermilk, stop reading this and go ask your grandma how to make corn bread. (Or try the Cornmeal Drop Biscuits.)

1 cup stone ground yellow cornmeal
1 cup flour
1/2 tsp salt
2 TBSP sugar (optional)
1 TBSP baking powder
1 egg
1 cup milk
1/4 cup oil

Mix all ingredients thoroughly, but don’t over mix. Pour 2 tsp. bacon fat (or oil) in 8″ iron skillet, heat at 425F until melted and skillet is hot. Pour batter into hot skillet and bake 20-30 minutes until golden brown.

Cornmeal Drop Biscuits

Masha — Mon, 13 Feb 2012 22:44:37 +0000

2 cups stone ground yellow cornmeal
3/4 tsp salt
1/4 cup vegetable oil
2 cups milk, hot
1.5 cups whole wheat or all-purpose flour
1 TBSP baking powder

Mix together the cornmeal, salt, oil and hot milk. Set aside and combine flour and baking powder. Stir together the two mixtures, then drop by tablespoons onto greased baking sheets. Bake at 425 F until golden brown (about 20 minutes).

Baked Beet Chips

Masha — Tue, 07 Feb 2012 18:29:55 +0000

from A Cozy Kitchen

*4 medium beets
*2 teaspoon extra-virgin olive oil
*Sea Salt

1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandoline. In a large bowl, toss beets with extra-virgin olive oil. The beets should have a very thin coat.

2. On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Sprinkle with a small amount of sea salt.

3. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened and pale in color. Note: Pretty much all of mine needed the full extra 20 minutes of baking time. Transfer to a wire rack; chips will crisp up as they cool.

Sausage “Meatballs” with Tomatoes + Braised Cabbage

Masha — Tue, 07 Feb 2012 18:13:35 +0000

from Virgie and Hats

Serves 4 as a main course

2 tablespoons olive oil
2 cloves garlic, chopped
1 – 1 1/2 lb. cabbage (Savoy or regular), cut into quarters, cored, sliced in 1/4″ strips
1 lb. sweet Italian sausage, casings removed and cut into 1″ balls
2/3 cup canned plum tomatoes, drained and chopped
salt
freshly ground black pepper

1. In a large, shallow, lidded casserole or saute pan, heat the olive oil and garlic over medium heat. Cook and stir until pale gold in color, then add the strips of cabbage. Toss very well, six or seven times, to coat with oil. Add the lid and reduce the heat to the lowest setting. Cook for 45 minutes or so, until it is very soft and reduced to one-third its original volume.

2. Meanwhile, in a frying pan, cook the sausage “meatballs” until they are very well browned on all sides and cooked thoroughly to the middle. This will take 15 minutes or so.

3. When the cabbage has cooked for 45 minutes to an hour, remove lid, sprinkle with salt and, generously, with pepper. Taste and correct the seasoning. Then turn heat to medium, and cook for 15 minutes uncovered until cabbage is a light and nutty brown color.

4. Add the tomatoes and, turning occasionally, cook for 15 more minutes. Return the meatballs to the pan, toss thoroughly four or five times and cover the pan again. Cook for 10 to 15 minutes. Remove the lid three or four times and give everything a good stir.

5. Serve immediately from a warm platter, or directly into diners’ dishes.

Winter Week 5 (Feb. 8-9, 2012)

Masha — Mon, 06 Feb 2012 23:54:51 +0000

Spaghetti Squash Frittata with “crust” of Yukon Gold potatoes from subscriber Kathleen Mistry

This week is for all weekly and bi-weekly winter shares (FAMILY and COUPLE); weekly and bi-weekly EGG shares; BEEF, PORK, CHICKEN and TROUT shares.

Howdy, Folks!

Read on to learn about:

*what’s in your share
*what’s a la carte
*how to use and store your food

~Brett and the H&BP Team
434-293-3832

What’s In Your Share

*Bibb and/or Romaine lettuce (ORGANIC)
*sweet potatoes (LOW-SPRAY; FAMILY and weekly COUPLE shares)
*frozen apple cider (from CONVENTIONALLY GROWN apples; bi-weekly COUPLE shares)
*cucumbers (SPRAY-FREE)
*frozen blueberries (CONVENTIONALLY GROWN)
*corn tortillas (LOCALLY MADE)
*apples (CONVENTIONALLY GROWN)
*broccoli (SPRAY-FREE)

Blackberry Cobbler from subscriber Peggy Williams

What’s A La Carte

Due to the limited amount of items in the winter, we strongly suggest that you pre-order a la carte items online.

Apple cider – frozen $5.95 1/2 gallon
Apple butter $5.50 pint
Apple butter $8.85 quart
Apples – Granny Smith $1.45 lb, conventionally grown

Apples – Pink Lady $1.45 lb, conventionally grown

Apples – Pippin (for making sauce) $10.00 bushel
Blackberries (frozen) $44.95 for flat of 12 pints, spray-free

Blueberries (frozen) $39.95 for 10-lb box, conventionally grown

Beef – dog bones $1.50 lb
Beef – ground $6.45 lb
Beef – ground $8.00 lb, grass-fed
Beets – loose $2.25 lb
Bread – baguette (frozen) $1.95 ea
Bread – Dutch apple (frozen) $2.50 ea
Bread – Honey Wheat (frozen) $4.95 ea
Bread – Wholesome Harvest (frozen) $5.50 ea
Broccoli $2.75 lb, spray-free

Cabbage $0.75 lb, low-spray

Chicken $3.67 lb, pasture-raised
Collards $2.50, spray-free

Concord grape juice $9.95 quart
Cornmeal – large bag (2 lbs) $3.75 bag

Cornmeal – small bag (1 lb 4 oz) $2.50 ea
Cucumbers $2.50 for two, spray-free

Eggs $4.10 dozen
Granola $6.95 ea
Kale $2.50 lb, spray-free

Kettle corn – large bag $4.50 ea
Kettle corn – small bag $3.50 ea
Lettuce – Bibb or Romaine $2.25 ea, organic sprays

Maple Syrup – small bear $6.65 ea
Molasses – sorghum $6.25 ea
Oyster mushrooms – $7.76/ half pound, spray-free

Potatoes – Cougar Gold $1.00 lb, low-spray

Pork – ground $5.95 lb
Pork – sausage $6.75 lb
Squash – striped $1.25 lb, low-spray

Sweet potatoes $1.65 lb, low-spray

Tofu $2.88 lb, organic

Trout $7.95 lb
Turnips $1.50 lb, spray-free

Wheat berries $1.25 lb, organic

Egg linguini with butternut squash puree and crispy kale form subscriber Emily Guffey

How to Use and Store Your Food

Bibb and/or Romaine Lettuce

STORE: Place the roots in a small cup of water, cover with a plastic bag and refrigerate. It will last like this for 2-3 weeks.
USE: Add to tacos, sandwiches, and salads.

Sweet potatoes

Apple Cider (frozen)

STORE: In the freezer. Defrost completely in the refrigerator before drinking. Will keep for up to three weeks, after which it will start to naturally carbonate. Once the bubbles die down (about a week), it will become alcoholic and eventually turn into vinegar (this will take several months in the refrigerator). Can be re-frozen.
USE: Drink plain and cold, or mulled and warm. You can also use it to braise winter squash.

Cucumbers

Blueberries

Tortillas

STORE: In the refrigerator for up to 2 weeks. Can be frozen.
USE: Warm tortillas in the oven, wrapped in foil, and load with your favorite Tex-Mex fillings. Eat them for breakfast in Huevos Rancheros, stuff them with black beans, feta, and cabbage slawfor lunch, or go all the way with carnitas for dinner.

Apples

Broccoli