Mexican Egg Breakfast

Easter is approaching! Therefore, this week’s recipe is based on our fabulous pastured eggs! Our whole family loves Mexican eggs for breakfast. Let me share this flavorful dish with you. Ingredients: (for 4 people) 8 eggs (we use 2 eggs per person) 1 bunch of cilantro 1 to 2 serrano

What’s in my Box this Week? 4/14

From left to right clockwise: Baby beets, Romaine letuce, collard greens, parsley, purple kohlrabi, green cabbage, celery, arugula, Bordeaux spinach, red Russian kale, artichokes New this week: Purple kohlrabi, parsley, celery, artichokes. Also in some boxes zucchinis, golden beets and asparagus. As always, you will receive a selection of these

New: Golden Beets and Spinach

In your boxes from your preferred organic produce delivery service, ZucchiniXpress, this week: Rainbow Tuscan kale, golden beet, green cabbage, Swiss chard, cilantro, spinach, Romaine lettuce and Bordeaux spinach. New this week: Golden beets and spinach. Here some surprising news about the health benefits of spinach: http://www.care2.com/greenliving/8-surprising-health-facts-about-spinach.html. Green left-overs in your

Visit to The Optimum Health Institute in San Diego, 3/23 to 3/29

My Visit to The Optimum Health Institute in San Diego, 3/23 to 3/29 I feel so fortunate to be part of ZucchiniXpress – right at the source of truly living organic foods! During my Spring break last week, I frequented the Optimum Health Institute in San Diego. This was my

What’s in my Box this Week (3/31)

New: Green onions, Bordeaux spinach, cauliflower, New: celery, Romaine letuce, baby beets, Swiss chard, rainbow Tuscan kale In your fruit boxes: Strawberries, citrus mix and avocados

Rainbow chard “with a punch” and What’s in my Box this Week (3/24)

Ingredients: 2 bunches of Rainbow chard 1 onion 5 cloves of garlic olive oil Seas salt and black pepper to taste For a flavorful punch: 10 to 15 leaves of sweet Thai basil. Preparation: Rinse out the chard leaves thoroughly. Remove the toughest third of the stalk and  discard or

What’s in my box this week? and Recipes

New in your boxes: Artichokes. Here a simple recipe how to prepare them: Ingredients: Artichokes Garlic Dip: Olive oil Lemon juice Pressed garlic Salt and pepper to taste Preparation: Place slivers of garlic liberally throughout the leaves before steaming (pulls apart easily so you can do this), you get an increasingly

Two Recipes from our Farm-to-Table Fundraiser Dinner

Cauliflower Soup with Majoram (provided by Paul Hortobagyi of Gaufree Restaurant, Irvine) Ingredients: 1 tbs unsalted butter 2 chopped shallots 3.5 cups of vegetable stock 1 large head of cauliflower (cut into pieces) 1 tsp fresh chopped marjoram 3/4 cup of heavy cream Garnishes:  blanched purple cauliflower, marjoram. Preparation:  Melt

What’s in my box this week

In this week’s super-boxes you will find a selection of these vegetables: Swiss chard Broccoli Green cabbage Red beets Russian kale Cauliflower Radicchio Collard grens Artichokes Bordeaux spinach If you ordered fruit, you’ll find various types of citrus – Novas, Valencia oranges, blood oranges, Meyer lemons, Eureka lemons, also Hass

Cabbage for Sauerkraut and What’s in my Box this Week?

Homemade Sauerkraut New in your boxes this week are green cabbages. We ordered some last week for ourselves to start making sauerkraut for our Farm-to-Table Dinner on Saturday, March 8th. Here’s the easy recipe: Ingredients: 4 Green cabbages 3 tbs Sea salt or to taste 1 tbs Caraway seeds Large