Do you want to make some easy healthy meals and ensure that your kitchen is only producing the healthiest cooking? Then you are going to love the idea that I’m going to share with you today. I just received my first Produce Box! The Produce Box is filled with healthy, fresh ingredients that guarantees I will be cooking local, wholesome foods all week.
Having the freshest ingredients is just the first step, then you need to know how to store them to avoid spoilage and wasted money, and which cooking methods are used on which items. To get the best results from farm fresh ingredients, you need to know How To Cook Fresh.
Why The Produce Box?
Growing your own fresh vegetables can be fun and rewarding. I think it’s a big pain in the neck. The second best thing is going to your local farmers market to buy the most wholesome fruits and vegetables that are grown in your community by your local farmer. However, I’ve discovered the next best thing to THAT! It’s a produce box that is delivered to my front door each week.
The Produce Box is an excellent example of Community Supported Agriculture (CSA) that is now becoming very popular, and may now be available in your area. One of the best resources for finding your local CSA or farmers market can be found at Eat Local Grown. This website has a wealth of information about fresh, local foods and their positive impact on your overall lifestyle.
Community Supported Agriculture (CSA)
CSA is a way for the farmer to cooperate directly with his customers, as we all agree to purchase whatever is freshest and best from his farm each week. Each box will contain different items based on the local conditions, not the national conditions and price futures. You work directly with the farm and farmer.
Healthy Cooking
Besides having the best ingredients with the most nutritional quality and flavor, I love the the idea of a CSA because of the serendipity of opening the box. I don’t know what surprises I’ll find, but I’m always up to the challenge of being ready to cook whatever is in the box. The Produce Box makes it easy for me to cook light and healthy. I bet it will help you too!
Starting TODAY, you can cook healthier, better tasting food and STILL save money.
We grow a lot of it out my way. It’s one of my favorite lettuces. I almost never eat iceberg lettuce preferring red and green leaf, romaine, and the like.
I have to say that I thoroughly enjoy your videos. They are not only informative, but you seem to be having so much fun — and it’s contagious.
I did have a chance to watch the Sassy Sauces video the other evening. I have tomatoes all concaseed (?), processed and ready to make into sauce, probably later today (going the mirepoix or sofrito route), adding the tomatoes and herbs, then ground beef to make a meat sauce. I learned a lot! I never realized that making a tomato sauce from scratch would be that simple. The lesson on roux was awesome… I’ve never even heard of a cold roux (Aha!), as I’ve always just made it as I go along, but that’s a tidbit that I’m definitely hanging onto. Who knew?
Ah well, back to work now. “See” you on Friday.
Hi Bobbe!
Thank you for your kind comments, I’m glad you’re enjoying the classes. I AM excited about what I do because of great students like you. When you know that you’re adding value to people’s lives, it’s hard to contain the excitement.
I know a lot of people add sugar to their tomato sauce to overcome the acidity of the tomatoes. I don’t believe in adding sugar to the sauce but finding something that’s naturally sweet. I usually puree carrots into tiny pieces and add them early in cooking. The natural sweetness of the carrots balance the acid and their orange color makes the sauce brighter.
Way out here in California, local produce is pretty mainstream. There are local farmers markets 7 days a week, and if you’re willing to travel a bit out of town, roadside stands abound. We also have a number of produce box services offering wonderful organic locally grown produce.
However, one eensy-teensy little thing about the video… you know that red-leaf cabbage? It’s actually lettuce.
Loving the cooking school and looking forward to Friday’s webinar.
Bobbe
You’re right, Bobbe.
I reviewed the video and I mis-spoke when I said cabbage. It IS lettuce.