1 Quality Produce Box Week 2: Blueberry Lemonade Cupcakes and 7 Minute Lemon Frosting

Just a note for all of my new readers:

1^st Quality Produce launched their new “Farm to Families” box last week, which includes 10-15 pre-selected fresh fruits and vegetables that are in season (and all grown in California). The box retails for $29.99(or less if you order more!), but would cost over $45 if you were to get the same produce at the grocery store. Not only is all of the produce in the box fresh and sourced from California, but everything is gluten free of course! The produce does vary from week to week, guaranteeing that customers receive what is the most fresh. Not only does this box save you time from going to the store (everything is ready for you in the box when you go to pick up), but you also know where all of the produce is being sourced from. The “Farm to Families” box is an innovative and convenient way to shop for local farm fresh produce. 

I had the privilege last week of being able to tour the 1st Quality Produce Facility. I can tell you first hand that unlike some other companies, food safety is 1st Quality Produce's number one concern. 1st Quality Produce makes sure their products are safely handled from the minute they arrive at their docks. 1st Quality Produce also complies with all local, state, and federal food safety standards to ensure that all orders meet HACCP (Hazard Analysis Critical Control Points), GMP's (Good Manufacturing Practices), and SSOP (Sanitation Standard Operating Procedures). Besides 1st Quality Produce mission to go above and beyond industry standards (including an unbroken cold chain), 1st Quality Produce also is "the middle man." The produce is coming from the farmers, to 1st Quality Produce, and then directly to your family (guaranteeing the freshest produce). 

We all have those days when we turn to food for comfort. While not everyone will admit it, when we are stressed or tired we turn to various comfort foods. The truth of the matter is, everyone's comfort food is different. For some it is mac and cheese, others it is lasagna(see this week's Farm to Families booklet for a healthier gluten free version) , pizza, or maybe something that a relative made us growing up. If any of you are like myself, I got frustrated when I went gluten free that I would not be able to have the same comfort foods that I grew up on and craved while I still ate wheat. While I was discouraged at first, over the last six years I have discovered that not only can you have comfort food, but it doesn't have to be junk food or from a box either. As many of you know, since going gluten free I have attempted to listen to my body in not only what it is craving, but what it needs nutritionally as well. So the real question is, is it possible to have comfort food and still have a balanced diet? The answer to this question is “yes”. I have the mentality that eating should be at 80/20 thing. In other words, I make dishes that include healthy ingredients like fruits, vegetables, and lean meats, but still include not so healthy things into my diet in moderation (to bring me the comfort that I am craving). 

This week's recipe is a perfect example. I grew up baking all of the time, so any kind of cookie or cupcake is my comfort food. In the case of this week's recipe, I made cupcakes, but I decided to add some California-grown (and farm fresh!) blueberries to somehow equal out all of the sugar I included. :) When I think about summer (which by now I assume any of you living in Fresno know that it is definitely summer here), I think about fresh berries and lemonade. Since I was craving a cupcake, I decided to have this week’s recipe be something sweet, incorporating two of my favorite summer flavors. 

1^st Quality Produce Week 2 Box: 

 So the real question then becomes now that you have all of this produce, what can you make for dinner? Besides the recipe below, you can eat the apricots grilled and finished with a little bit of honey (which pairs well with pork chops), artichokes can be steamed and served with a simple lemon aioli (which you can make a cheater version with just with some mayo, a little bit of lemon juice (to taste), and some pepper), red bell peppers are great for stuffed peppers, chicken fajitas, or even eaten raw with some hummus or ranch, broccoli is fantastic roasted with some garlic, salt, lemon, and pepper and then finished with some Parmesan cheese, butter lettuce can be served as a side salad or used in taco salad for dinner (see last week’s post), eggplant is wonderful breaded with some gluten free breadcrumbs or cornflakes and seasonings and then baked in the oven (and then finished with marinara and mozzarella cheese), garlic can be used to make hummus, and red potatoes can be grilled and served with “baked potato” toppings.

A little tip: You can start your potatoes in the microwave (make sure to pierce them otherwise they will explode) and then finished on your oven rack or on the grill to give extra texture and flavor. 

Blueberry Lemonade Cupcakes

Prep time: 5-7 minutes Cook time: 15-20 minutes Yield: About 10-12 servings 

INGREDIENTS 

·         ½ Cup of Butter ( I use Imperial)

·         1 Cup of White Granulated Sugar

·         2 eggs

·         1 ½ Cups of All Purpose Gluten-Free Flour (Xanthan Gum must be included)  (I use my homemade mix)

·         1/4 Teaspoon Baking Powder (Make sure it is gluten-free!)

·         1/4 Teaspoon Baking Soda

·         ½ Teaspoon Salt

·         2 ½ Tablespoons of Lemon Juice

·         ¼ Cup + 2 Tablespoons of Milk (I use nonfat)

·         ½ Teaspoon of Vanilla Extract  

·         1 pint of Blueberries

 

DIRECTIONS

1.          Preheat oven to 350 °F.

2.   Line your cupcake pan with cupcake liners (This recipe make 13 cupcakes).

3.     In a stand mixer (or in a bowl with a hand mixer) cream together the softened butter and the sugar until well combined. 

Butter and Sugar Creamed Together 

4.    While the mixer is creaming the butter and the sugar, in a small separate bowl crack two eggs. (Although this step seems unnecessary, you will save yourself a lot more time than if you had to fish out shells from the butter/sugar mixture. Believe me on this one, let me just say that I may or may not have past experience with this.)

5. After the butter and sugar are well combined, with the mixer or hand mixer running, add one egg and mix until combined, then add the second egg until combined. 

6. Turn off your mixer and on a piece of wax paper or a bowl, combine the flour, baking powder, baking soda, and salt.

7. In a measuring cup, combine the lemon juice, milk, and vanilla.

8. Turn your mixer back on, and alternating between wet and dry (ending with wet), add the flour mixture (minus 2 Tablespoons) and your milk mixture to the egg, sugar, butter mixture. (Every once in a while make sure to scrap down the sides of your bowl. It makes a big difference! I didn’t do this for years and I wish I had).

9. After everything is combined, set your batter aside. Wash the blueberries and place them in a bowl, then add the 2 Tablespoons of flour mixture and coat the berries with the flour. (Tip: This step is helpful for adding anything to cupcakes or cake if you don’t want your ingredients to turn your batter a weird color or sink to the bottom.) 

1st Quality Farm Fresh Blueberries

10. Add the blueberries to your batter and gently fold the blueberries in with a spatula or wooden spoon. 

11. Fill your cupcake pan ¾ of the way with the cupcake batter. Bake the cupcakes for 15-20 minutes until light golden brown and a toothpick comes out clean.

12. Let your cupcakes cool before frosting (recipe below). Top with frosting and a few more fresh blueberries. Enjoy!  

7 Minute Lemon Frosting (Dairy Free!)

Prep time: 1-2 minutes Cook time: 6 minutes Yield: About 10-12 servings 

INGREDIENTS 

·         1 Egg White

·         ½ Cup + ¼ Cup of White Granulated Sugar

·         1 Tablespoon + 1 ½ Teaspoons of Water

·         2 Tablespoons of Lemon Juice

·         1 Tablespoon of Light Corn Syrup

DIRECTIONS

1.      In a medium glass bowl (or the top of a double boiler) combine all of the ingredients. (Note: Make sure you pick a big enough bowl that the frosting can double in size without coming out of the bowl).

2.      Bring a medium saucepan of water (a pan that your bowl can fit on top of) (or the bottom half of your double boiler), to a simmer (the water should not touch the bowl). 

3.      Place your medium glass bowl on top of the pan and begin to beat the mixture with a hand mixer on medium for 3 minutes.

4.      After 3 minutes, turn your hand mixer on to high and beat for another 3 minutes.

5.      Take your frosting off the pan and beat on high for another minute or until stiff peaks form.

6.      Enjoy!

Are you excited now? Order your Farm to Families fresh produce boxes today (Monday) through Thursday by 3 p.m. Boxes can be picked up Friday (June 25) at 1st Quality Produce, 2445 S. Gearhart St., Fresno. If you have an order of more than 20+ boxes, the boxes can be delivered to your location. If you order 11-19 boxes you only pay $26 and if you order 20+ you only have to pay $22 (get a group of friends, neighbors, or co-workers to order boxes too to get the discount!) For more information, or to order, call (559) 442-1932 (tell them the Gluten-Free Project sent you!) or email info@firstqualityproduce.com

 

Until Next Time,