by Anne Naumann
Check the ‘Upcoming Events’ article elsewhere in this newsletter regarding the upcoming Good Food Box order & pick-up dates. Note that the price is increasing starting in August and there is no order date in July. Please keep in mind that if you are ordering via e-transfer to me at [email protected] for the first time, we ask that you also send us a follow-up email to [email protected] with your contact information (phone and email) so we can contact you to remind you about the pick-up date and the next order date. If you are a new customer, we also need some basic demographics from you regarding how many people your box order will feed: number of adults (18 to 65), youth (0 to 17), seniors (65+), and families. We provide a summary of this information to the Community Kitchen folks for their grant reporting each month; they coordinate the GFB program in Calgary and supply the boxes.
The most recent small Good Food Box ($25) I ordered contained the following: three red peppers, three bananas, three navel oranges, two mangoes, two lb. carrots, one head iceberg lettuce, three apples, one yam, one eggplant, one zucchini. one head of garlic, five lbs. potatoes, and three lbs. onions.
Here’s a recipe that uses some of the garlic, and some of the lemons you may have left over from another box.
Homemade Hummus
Makes multiple servings
Prep and Cook Time: No cooking required; prep time is approximately 10 minutes
Kitchen Supplies Needed: Food processor or blender
Ingredients:
• 1 large can (about 2 cups) of chickpeas (aka garbanzo beans), drained (reserve liquid) and rinsed
• ¼ cup olive oil, plus a bit extra for drizzling overtop of the served hummus
• 2 cloves garlic, peeled
• Salt and pepper to taste
• 1 Tbsp. ground cumin, or to taste, with a bit extra for garnish
• Juice from 1 lemon, cut in half (or about 2 Tbsp. of lemon juice)
• Water
• 1 to 2 Tbsp. chopped parsley, for garnish
Directions:
• Put everything except the parsley in the food processor or blender, and blend. Add chickpea liquid or water until it is a smooth puree.
• Scoop into a bowl, and garnish with a drizzle of olive oil and chopped parsley. Serve as a dip with raw vegetables or crackers, or with pita bread.
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