Otter Orchard

In Wednesday's farm box: Gala Apples, Hass Avocados, Fair Trade Bananas, Strawberries, Tommy Atkins Mangoes, Carrots, Tomatoes, Gold Potatoes, and Spring Mix.

For the first time, we had three 5th grade students choose the produce order. They worked with Sam to not only figure out the quantity/cost ratios, but also talked directly on the phone with our produce distributor to check on pricing deals, recommended fresh items, etc. It went exceedingly well, showing that students can clearly be involved on every level of Otter Orchard.

Thank you Tori, Chris and Audrey.

Tori - right after her flute duet at the Spring concert

Chris - whose picture somehow was on my phone one day.....ha ha - hope you like your photo

Audrey - our ever-faithful Otter Orchard cashier

I've been perusing mango recipes for treats to bring in this week for Sierra's birthday. I ran across this recipe, so if you're in Ms. McClain's class on Friday, this is what you will get.....minus the kiwis and doubling up on the mangos.

Kiwi and Mango Tartlets

2007 Ellie Krieger All rights reserved

Prep Time: 30 min; Inactive Prep Time: 4 hr 30 min Cook Time: 15 min

Makes 24 Tartlets

1 1/2 cups nonfat lemon flavored yogurt

1/4 cup canola oil

1/4 cup sugar

1 egg

3/4 cup whole-grain pastry flour

1/2 cup all-purpose flour

1 mango, finely diced

3 kiwi fruits, peeled, quartered and sliced

24 small mint leaves

2 teaspoons confectioners' sugar

Place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for at least 4 hours and up to 8 hours.

In a medium bowl, beat the oil, sugar and egg until creamy. In a separate bowl whisk together the whole-grain pastry flour and the all-purpose flour. Gradually add the flour mixture to the egg/oil mixture, stirring, until they are combined and a soft dough is formed. Roll the dough into a ball and refrigerate for 30 minutes.

Preheat oven to 350 degrees F. Spray a mini muffin tin or tartlet pan with cooking spray.

Roll the pastry dough into a 1/8-inch thick sheet. With a biscuit cutter or small glass make 24 rounds, about 2 1/2 inches in diameter. Place rounds in the pan and bake for 15 minutes, or until crisp. Remove tartlets from oven and set aside to cool completely. You can make the shells up to 3 days in advance and store them in the refrigerator in an airtight container.

Transfer the drained yogurt from the strainer to a small bowl. Discard the liquid. Fill each tartlet with 1 teaspoon of thickened lemon yogurt. Place about 2 teaspoons of diced mango and 2 slices of kiwi and a mint leaf on top of each tartlet. Sprinkle with confectioners' sugar. Serve immediately after filling.


If you want to see a video version, click here.