Weekly Newsletter

It’s that time of the week again!

We’d first like to remind everyone that we are working towards getting enough people to start an ordering system through the local online food co-op, Idaho’s Bounty. If you would like to be added to the list of people interested, please contact the Stewards.

Now on to produce. Here is this week’s available produce.

This week’s produce:

  • Bunch of Kale–$3
  • Herbs (mint, sage, thyme, basil, and parsley)–$2 a bundle/small bag
  • Onions– $2 and Shallots–$2 for 3
  • Bell peppers–$1.50 per pepper
  • Anaheim peppers–$1 per pepper
  • Japanese or Globe Eggplant–$1
  • Fingerling Potatoes–$1 a handful (they’re really small, good for soups or stews)

Large tomatoes–$1 per tomato

  • Persimmon, Red Sun and Jet Star

Medium–$1.50 for two tomatoes

  • Early Girl, Juan Flamme, and Ropreco

Small–$2 half quart sized bag

Featured Recipe:

Breakfast Burrito (makes one burrito)


1 cup chopped potatoes

1 small bell pepper

1 small shallot or onion

1 clove garlic

1 large egg

Teaspoon milk

¼ cup shredded cheese of your choice

½ cup spinach julienned

Olive Oil

1 large flour tortilla

Salsa for garnish

Salt and pepper

Directions: Heat olive oil in a pan. Peel and chop potatoes into bite sized pieces and throw in pan. Cook until golden brown. Once cooked thoroughly, sauté the onion, pepper, spinach and garlic until the onion and garlic are translucent and peppers and spinach are wilty. While the potatoes and veggies are cooking, scramble the egg with the milk and when the veggies are done, add the egg to the pan. When the egg is almost cooked all the way, add the shredded cheese until it is melted. Salt and pepper to taste. Throw the tortilla onto a plate and cover with a damp towel. Microwave for 15 seconds. Scoop the mixture into the tortilla and garnish with salsa and roll into burrito.

If you would like to contact the stewards, here is the info:

Email: sustainabilitystewards@collegeofidaho.edu

Phone: (208)691-9755


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