Turkey Meatloaf in a Pumpkin

by Laura Sherman & Evan May  20161009_1947481
Thursday Melrose Members

We made this recipe the other day and it was so delicious we wanted to share! Recipe is adapted from www.thekitchn.com, although we made a few small changes. We used the pumpkin and apples from the coop and it was easily enough food for four people.

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Fulfilling Your Coop Volunteer Committment

Have you put in your 2 hours of volunteer effort yet? Have you paid an opt-out fee? If so, THANK YOU! If you had the best of intentions, yet have not put your time in, please visit the FDC website and scroll down to the bottom of the page to link over to sign up genius. Choose one of the very few remaining slots, or email Tamara and ask her to put the, “I opt-out of volunteering with no guilt”, $35 fee on your account. If you have ever been to a truck unload at any depot or worked any shift; especially opening and closing, you know just how much effort goes into every distribution. Continue reading

Brussels Sprouts Tops

Brussels sprouts tops can be roasted and cooked exactly like brussels sprouts, only in a shorter period of time. Toss with olive oil and salt, and roast until some of the leaves are golden and crisp. If you’re looking for additional inspiration, lucky for us Jocelyn Cook got right on cooking her tops from the Tuesday share and submitted this amazing looking dish and recipe. Thanks, Jocelyn!

Garlic & Black Pepper Sausage over Caramelized Onions with Brussel-Sprout tops, Crushed Tomatoes and Orzo
by Jocelyn Cookjocelyn-cooks-brussels-tops

Goodness, these brussel-sprout tops were DELICIOUS! Continue reading

Grape Cupcakes

by Jocelyn Cook

Here we go with the grapes… Grape Cupcakes!!! Last weeks share includedGrape Cupcakes beautiful, seeded grapes. One of my favorite to cook with. On the Facebook page we saw shared examples of pizzas, jams, and even these luscious cupcakes featuring the grapes. Here’s the recipe for the cupcakes submitted by member Jocelyn Cook.

First, reduce grapes:
Wash, place in a covered pan on low for an hour. Remove from heat, let sit covered for 2hrs then refrigerate.When cooled, using a mesh strainer, pour contents in and strain, removing grape skins and seed fragments.Set aside.

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Stuffed Baked Apples

 
by Jocelyn Cook
This baked apple recipe was submitted by member Jocelyn Cook. The apples are stuffed with cinnamon, dates, cashews, and oatmeal and are just spilling over with fall goodness. Throw some in the oven today and let the scent fill your whole house.
Ingredients
3 medium FDC apples, cored
1 cup rolled oats
1 tsp cinnamon
1/8 tsp freshly ground nutmeg
4 Medjool dates, pitted and chopped
1 tbsp ground chia seeds
1/4 cup cashews, chopped
1.5 cups almond milk
1 tsp vanilla
1 tbsp FDC honey, plus more for garnish
Directions
1. Preheat oven to 350F. Wash and core apples. You want to make the hole about an inch in diameter, so there is enough room for stuffing. Place cored apples in a lightly oiled rimmed baking dish
2. In a mixing bowl, whisk together the rest of the ingredients.
3. Fill apples with the oatmeal mixture (pack it down slightly) and then spoon the leftover oatmeal + all liquid into the dish, surrounding the apples.
4. Bake, uncovered, for approximately 45 minutes. To test for doneness, pierce apple with a knife. If it slides through fairly easy it’s done. The almond milk should also be absorbed and the oatmeal fairly firm. Serve with drizzle of honey.
**NOTE: I prepared through step 3 the night before, then baked in the morning. Also, because the apples are smaller in size I cored then sliced in half opposed to stuffing the way I normally would with larger apples