San Diego is blessed today, both rain and sunshine in one day. We hope you are all enjoying the whims of the skies this season. Plants large and small are soaking up the water. Check out the river of alyssum thriving in the apricot orchard.
Your bag today is full of late winter farm freshness:
- Calendula Flowers
- Haas Avocado
- Romaine Lettuce
- Bell Pepper
- Easter Egg Radish
- Naval Oranges
- Bosc Pear
This array of colorful items would make a fantastic and massive salad. Sweet or savory or indeed a combination of both.
The fruit in this bag recommends itself to an extravagant Valentine Celebration delight. Imagine this delicious variety of fruit mingled together in a wine glass – now pour champagne over the fruit and make a toast while the sweetness of the fruit escapes in the tiny bubbles tingling your taste buds. Sip the champagne then enjoy the fruit with a spoon.
Not a fan of champagne? How about a simply decadent honey yogurt drizzle over the grilled pineapple and pear.
Bake your avocado!
Try a new traditional stuffed pepper recipe
If you’er not typically a fan a radishes try shredding them and adding in a touch to your favorite salad or sandwich. Rachel remembers enjoying a grilled tuna wrap seasoned with radishes when dining at True Foods Kitchen in Fashion Valley. The mouth waters at the combination of seared tuna squeezed with lemon, chard, avocado, romaine, bosc pear, sliced easter egg radish, and a sprinkle of calendula petals wrapped up in a tortilla. The combination of savory, sweet and spicy is too much to resist.
Wondering what else to do with those calendula flowers other than put them in vase and admire them? Sprinkle them on salads – all kinds of salads. Here’s one that combines the calendula and your bosc pear:
We love epicurious recipes as they have been tested by professional chefs as well as home cooks as evidence by the reviews that accompany each recipe. Too bad they have so many ads 😦
From the Farm