In this week's produce box:

Braeburn Apples, Stemilt (Wenatchee, WA)
Cara Cara Oranges, Tomorrow's Organics (Monterey)         
Chioggia Beets,  ALBA (Salinas)     
Lacinato Kale, San Miguel (Lompoc)
Spring Mix, NewStar Organic (Salinas)  
Portabella Mushrooms, Frontier Organics (B.C.)    
Shallots, Christopher Ranch (Gilroy)        
 

We recently made some meatloaf with ground buffalo which was pretty amazing, Bison Meatloaf recipe here.  Also:
Portabellas Stuffed with Guacamole
Grilled Portabellas
Pickled Beets!
You can make the Beet Tangelo Salad as a Beet-Orange Salad.
The Beet Salsa will be gorgeous with the Chioggia beets.
Remember you can use the shallots in place of regular onion.  You can also make the Shallot Balsamic Vinaigrette for your spring mix.

Fermented vegetables contain beneficial lactobacilli that preserve the vegetables, and also promote healthy flora in the digestive tract.

Ingredients

• 4 medium beets
• seeds from 1 cardamom pod
• 1 tbsp sea salt
• 1/3 cup filtered water

Preparation

1. Put beeets on a baking sheet & bake ~3 hours, until soft.
2. Peel & cut into thin strips (but do not grate).
3. Put beets into large wide-mouth jar and press down gently with a wooden spoon.
4. Combine other ingredients and pour over beets.  Add more water if necessary to cover the beets.
5. Cover tightly and keep at room temperature for ~3 days, then transfer to refrigerator for storage.

Ingredients

• 2 portabello mushrooms
• 1/8 cup olive oil
• 1/8 cup tamari or braggs aminos
• 1 tsp finely chopped rosemary

Preparation

1. Remove the stems from the mushrooms and gently scrape out the 'gills' from the underside of the cap.  Place bottom side up in a baking dish.
2. Blend the olive oil, tamari, and rosemary and pour over the mushrooms.  Allow mushrooms to marinate for 1-2 hours.
3. Grill mushrooms for a few minutes each side.  (you can also eat the mushrooms raw, after marinating, if you prefer)

This Saturday, October 22nd, AlterWarrior Josh Berkovic will be fighting in the Bay Brawlers MMA event in Oakland.  Josh is 1-0 and will battle for a title belt at 155 pounds.

Get your tickets here to come out and support Josh and his El Niño teammate James Appleberry.  Select Section D, and enter Promo Code "El Nino" for a $5 discount.

Hope to see you there!

Mark is now teaching his Warrior Conditioning classes three times weekly at El Niño Training Center, San Francisco's newest combat sports facility run by Strikeforce Lightweight Champ Gilbert "El Niño" Melendez. 

His classes there are Tuesdays at noon, Thursdays at 5:30pm, and Saturdays at 9am.