Last year I introduced you all to Mike Geller who runs Mike’s Organic Delivery. Well when my produce from Mike arrived last week I knew it was time for me to remind you that this is the perfect time of year to get on board and order yourself some awesome homegrown local food. The corn was so sweet that I ate my share standing up in the kitchen just after it came out of the boiling water. It was divine. The blueberries were used in a cobbler. The cauliflower was sautéed. The yellow plums and apricots were devoured by both Emma and Sophie within 48 hours. And John and I had the freshest tasting tomato, mozzarella, and basil salad I have had yet this season with his gorgeous tomatoes. I can’t wait to see what I get in my next basket!
My goodies from this past week’s basket:
Blueberries (keep in fridge)
Apricots (keep in fridge)
Plums (keep in fridge)
Cherry Tomatoes (keep on counter, NEVER IN FRIDGE)
Sweet Corn (keep in fridge, sweetest if eaten in 4 days or less)
Boston lettuce (wrap in damp paper towel and keep in crisper)
Mexican Mint Marigold (wrap in damp paper towel and keep in crisper)
Green Cabbage (keep in fridge, will last for 1 month or more)
Romanesco Cauliflower (keep in fridge)
Mike thoughtfully emails the day before your food arrives to remind you to leave out a cooler. The email includes a few recipes focused on the foods you get delivered that week and he is careful to tell his clients how to store his produce and proteins so that they stay fresh and ripe. I have yet to try the meat, fish, and poultry he now offers but I have a feeling it will be incredible when I do. Below is a great way to sauté up the cauliflower. Enjoy!
Recipe: Roasted Romanesco Cauliflower
1 head Romanesco Cauliflower, cut into bite-size pieces
1 tablespoon olive oil, or more to taste
salt to taste
2 grinds fresh black pepper
1 pinch garlic powder
1 pinch paprika
1. Preheat oven to 425 degrees.
2. Line a baking sheet with aluminum foil.
3. Spread Romanesco onto the prepared baking sheet; drizzle with olive oil and season with salt, black pepper, garlic powder, and paprika. (I added a handful of pine nuts and raisins for good measure!)
4. Roast in the preheated oven until tender, 15 to 20 minutes.