Kula Fields | What’s In The Box? | May 14-17, 2014

Kula Fields Eggplant 05-14-14

Eggplant is my most favorite vegetable.  So lucky to have two kinds this week. Both certified organic.
Kale is back on the menu and so are mushrooms.  I think I’m in heaven!
Here’s is what else is on tap for Kula Fields produce deliveries this week:

On Maui & Oahu: 
Strawberry Papaya – (S)
Bananas – (O)
Crimini Mushrooms – (O)
Curly Kale – (S)
Eggplant – (O)
Double Lettuce – (S) & (O)
Tomatoes – (S)
Green Onions – (S)
&
Oregano – (S)

(C) – Conventional (S) – Sustainable/Non-Sprayed (O) – Certified Organic

Possible substitutions this week include:

Sweet potatoes, pineapple, strawberries, bananas, green beans,  zucchini & cucumber

***Note that these items are never guaranteed until picked up from the farmers. Weather, pests, & other natural occurrences could mean that some items on this list are unavailable.

 

Celebrate Mom with a gift from Kula Fields

Kula Fields Mom2014 offer

Carrot Cupcakes with Vanilla Bean & Orange Zest Cream Cheese Icing

Carrot Cupcakes with Vanilla Bean and Orange Zest Cream Cheese Icing

These cupcakes are a real treat!  My kids begged me to make them for Easter.  Anytime I take them to share at a party or potluck, I always get rave reviews. I’ve never shared this recipe with anyone so now my secret is out. Enjoy!

Ingredients
1 cup granulated sugar
1/3 cup macadamia nut oil (substitute vegetable oil)
4 tablespoons fresh squeezed orange juice, divided
1 tablespoon or zest of 1 large orange
1 teaspoon vanilla powder or 1 1/2 vanilla beans
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup plus 2 tablespoons all-purpose flour, leveled
1 1/2 cups shredded carrots
1/2 cup chopped macadamia nuts (substitute nut of choice)
1/4 cup shredded coconut, plus more for garnish
8 ounces bar cream cheese, room temperature
3/4 cup confectioners’ sugar

Directions
Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or line with paper liners. In a bowl, combine sugar, oil, 2 tablespoons orange juice, 1/2 teaspoon vanilla powder or 1/2 bean, and eggs.

Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, nuts, and coconut.
Divide batter evenly among muffin cups. Bake until toothpick inserted in center comes out clean, 25 minutes. Let cool completely before frosting.
In a mixing bowl, combine cream cheese, confectioners’ sugar, 2 tablespoons orange juice, orange zest, and remaining 1/2 teaspoon vanilla powder or 1 bean. Whisk until smooth.

Frost cupcakes, and garnish with shredded coconut or shredded carrots.