Box Contents Week of October 17, 2021

October 14, 2021

The Original & The One-for-One: Bartlett pears, butternut squash, collards, Easter egg radishes, Gala apples, green beans, kale, okra, sweet potatoes

The Individual: Anaheim peppers, Bartlett pears, butternut squash, Easter egg radishes, kale

Anaheim peppers from Farmshare Austin

Anaheim peppers are mild chili peppers that bring loads of flavor to your cooking! They have a similar flavor to hot peppers without bringing the heat (bright and refreshing, a little smokey, and sweet when roasted).

Wash and store: Store peppers in the fridge before washing them! Added moisture will make them rot faster. Place them loose or in a mesh bag (not an airtight bag) in the crisper drawer of your fridge.

Prepare: Anaheim peppers can be used raw or cooked, and they're ideal for roasting, grilling, and baking. A few uses for Anaheim peppers include chiles rellenos, stuffed peppers, salsa verde, or adding strips of roasted or sautéed peppers to your pizza, burrito bowl, or morning eggs.

Bartlett pears from Top of Texas

Bartlett pears are the most popular type of pear in the world. A European pear with large fruit and smooth, juicy white flesh, it has been around since the 1700s, although it wasn't called the Bartlett pear until a man named Bartlett brought the pear trees to the United States sometime around 1800.

Wash and store: Pears should remain firm but have a slight give when ripe. Unlike other fruits, pears ripen from the inside out so by the time they are soft on the outside, the inside may be overripe. Leave unripe pears at room temperature until they have a slight give, then consume or store in the crisper drawer of the refrigerator for up to a few days. Rinse pears right before eating.

Prepare: Pears are delicious raw, but try them chopped in a salad or baked into a cake for an extra special treat!

Butternut Squash from Gundermann Acres

Butternut squash is named for its buttery flesh and nutty flavor. It's loaded with vitamins and antioxidants, making it a healthy as well as delicious.

Wash and store: Make sure that the butternut squash is completely dry. Store it in a cool, dark area such as a kitchen cupboard, and consume within a month.

Prepare: Rinse the squash with running water. Place butternut squash on cutting board and use a large, sharp knife to cut in half lengthwise. Scoop out seeds and excess fiber from middle of squash, then bake according to your recipe (note that cooking time varies with the size of the squash.) The seeds can also be washed, seasoned, and roasted just like pumpkin seeds!

Collards from Gundermann Acres

Packed with omega-3 fatty acids, vitamin K, beta carotene, vitamin C, vitamin E, and much more, this nutrient-dense, earthy green was cultivated by the ancient Greeks and Romans dating back 2000 years. Its signature bitter flavor can be attributed to a chemical compound called PTC that only about 70% of the population can taste!

Wash and store: Store collards unwashed in an airtight container in the crisper drawer of the fridge until ready to use. Before eating, wash thoroughly in a bowl of cold water and dry with a paper towel, removing tough stems.

Prepare: Collard greens are wonderful both raw and cooked! Try using the large, paddle-shaped leaves as a wrap, incorporating the greens into a broth or simmer, or simply blanching or braising to lessen the bitterness.

Easter egg radishes from Gundermann Acres

Easter egg radishes are a variety of radish that are petite with round taproots that can vary in color, much like Easter eggs. When eaten raw they are spicy, crisp, and zesty. The radish greens are also edible and nutritious.

Wash and store: Store unwashed radishes in a plastic bag or other airtight container is the crisper drawer of your fridge. Make sure they are dry when storing them, as dampness causes rot. Before eating, rinse the roots and wash away any dirt that may be in the leaves. The roots will store longer than the greens, so you can use the greens first and continue storing the roots for later use.

Prepare: Radish roots can be eaten raw or cooked. They're great for snacking whole or adding to salads or sandwiches. When roasted or sautéed in butter, the radishes have a much more mellow flavor. The greens are best used cooked. They make an excellent addition to soups, or use them in any cooked recipe that calls for leafy greens.

Gala apples from Top of Texas

Although Texas might not be the first state that comes to mind when you think of apple picking, apples are grown successfully in several parts of Texas! Most Texas apples are grown in the region around Lubbock, which is where Top of Texas is located. Apples ripen around July through October in Texas and they do best in years following cold winters.

Wash and store: Handle apples with care, as apples bruise easily. Store in the crisper drawer of your fridge. It's best to keep separate drawers for fruits and vegetables in your fridge since the ethylene gas fruits (including apples) makes vegetables go bad faster.

Prepare: Wash and enjoy!

Green beans from J & B Farms

Did you know that green beans are the unripe, young fruit of beans? Yep, they're the same thing! These beans are from J & B Farms, which started in 2001 as a farm specializing in Texas-grown green beans! Initially, they sold their fresh green beans from a truck without packaging, but now you can have them delivered to your door with Good Apple.

Wash and store: Store unwashed, whole green beans in a plastic bag or other airtight container is the crisper drawer of your fridge. Make sure they are dry when storing them, as dampness causes rot. They should last 7-10 days.

Prepare: Cut both ends off the green beans, then chop to your preferred length. Green beans are delicious cooked, but did you know you can also eat them raw with dip?

Kale from Gundermann Acres

You can find numerous varieties of the ever-popular nutrition superstar kale, but curly, dinosaur, redbor, and russian are some of the most common. Kale contains high levels of lutein, one of the two carotenoids of the eye, so make sure to load up on this delicious green to keep your eyes healthy!

Wash and store: Store kale unwashed in an airtight container in the crisper drawer of the fridge until ready to use. Wash thoroughly in a bowl of cold water and dry with a paper towel, removing tough stems.

Prepare: Because kale holds its texture well when cooked, it can be steamed, fried, sautéed, baked, roasted, or wilted into soup. But if you want to access the full nutritional benefits of the veggie and aren't daunted by its fibrous texture, try massaging the leaves with lemon juice and olive oil after washing, then add your favorite toppings to prepare a kale salad.

Okra from Lightsey Farms

Okra thrives in hot weather, so it loves the Texas summer! You probably know it for its sticky, slimy juice used to make gumbo and thicken sauces. But okra doesn't have to be slimy! There are several ways to prepare it to minimize the slime and still get all of the good minerals, vitamins, antioxidants, and fiber that okra contains.

Wash and store: DO NOT WASH OKRA UNTIL RIGHT BEFORE YOU PREPARE IT. Moisture brings out the slime. Instead, make sure your okra is completely dry and store it in a paper bag or wrapped in a paper town inside the fridge. Keep it more more than 2-3 days in the fridge, as it will start to get slimy no matter what after a few days. If you aren't ready to use it right away, you can freeze the okra whole until you are ready to use it. When you are ready to cook your okra, give it a rinse and then pat it dry with a cloth towel.

Prepare: If you do not like your okra to be slimy, keep the okra whole and roast it in the oven or throw it on the grill. Another trick for reducing the sliminess is to soak the okra in vinegar for half an hour before cooking it. Other ways of preparing okra include serving it raw alongside dip such as hummus, using it in gumbo, pickling it, and frying it.

Sweet potatoes from Gundermann Acres

Sweet potatoes are a rich source of fiber, they're a good source of most of our B vitamins and vitamin C, and they contain lots of healthy minerals that our bodies need such as iron, calcium, and selenium.

Wash and store: Make sure your sweet potatoes are completely dry before storing them. Store them in a cool, dark area such as a kitchen cupboard. Good air flow is required to prevent potatoes from going bad, so try storing them in a basket, bowl, or paper bag, not in an airtight container. Check on them periodically and remove any that show signs of rot. We recommend using your potatoes within a few weeks. If they begin to sprout, simply cut off the sprout and use as normal.

Prepare: Wash and scrub your sweet potatoes using your fingers or a vegetable brush. Sweet potatoes are so versatile and can be used in just about any recipe in place of white potatoes. Try subbing them for white potatoes in a recipe for home fries, then add them to your breakfast for a healthy start to your day!

Oven-Fried Okra

1) Preheat oven to 450° F & line a baking sheet, covering sheet with 1/4 c. olive oil

2) Combine 1/2 c. cornmeal, 1/2 c. breadcrumbs, 1-2 Tbsp grated parmesan cheese, 1/2 tsp salt, & 1/2 tsp pepper in a plastic bag

3) Toss 2 c. sliced okra in a bowl containing 2 beaten eggs, then transfer to plastic bag, shaking until okra is completely coated with breading mixture

4) Place breaded okra on the olive oil-coated baking sheet & bake for 15-20 min or until okra is golden brown, flipping halfway

5) For extra crispy oven-fried okra, broil for several minutes after baking

Quick Pickled Okra

1) Combine 3/4 c. water, 3/4 c. white vinegar or apple cider vinegar, & 1.5 tsp salt in a medium saucepan. Bring it to a boil & stir until the salt has dissolved, then remove from heat.

2) Wash whole okra & add to a clean mason jar (or two depending on the size of the jars), stems facing up. To each jar add 1 whole peeled clove garlic, 1/4 tsp whole peppercorns, & 1 tsp dill seeds (optional). Then pour in the brine, covering the tops of the okra stems.

3) Cover with a lid & set aside for a few hours, then transfer to the fridge. They should last up to 6 weeks in the fridge.

Massaged raw kale salad

`1) Remove the tough stems from 1 bunch of kale, then roughly chop, wash, & pat dry

2) In a large bowl, combine kale with 1 Tbsp olive oil, 1 Tbsp lemon juice, & 1/2 tsp salt

3) Using your hands, massage the kale until the leaves soften from the lemon juice & olive oil

4) Serve with your favorite salad toppings. We suggest sliced radishes, diced apples, & cubed baked butternut squash from your Good Apple box. Grated parmesan, nuts, & seeds will also elevate the salad.

Good Apple delivers locally-grown fruits and vegetables to people all over Austin. All of the produce in our customer’s Good Apple boxes comes from small farms here in Texas, mostly in Central Texas right around Austin. We believe that local food is better, and we’ve compiled a list of the top 10 reasons why.

  1. Local farms are better for the environment. Did you know that 30% of global greenhouse gas emissions are caused by industrial food production? Fruits and vegetables from large industrial farms are harvested using large machinery and then shipped far away (the average carrot travels over 1,800 miles before it reaches your plate). By eating local, seasonal produce, you’re reducing the carbon footprint of your meals dramatically. 
  2. Local farms create stronger ecosystems. They perform vital ecosystem services such as maintaining fertile soil, protecting water sources, preventing erosion, and replacing carbon dioxide with oxygen in the atmosphere. They also provide a habitat for wildlife, including thousands of species of beneficial insects, pollinators, and birds, which are crucial for preserving local biodiversity.
  3. Local farms are good for local economies. At least 1/3 of farmworker families earn incomes placing them below the poverty line, but increasing demand for local food helps make farming economically viable. Selling locally means that farmers can charge a fair price and keep more of their profits.