Orange Cranberry Sauce


A guest post from our customers the McDonald Family:

With Thanksgiving upon us this week already, no table is complete without some sort of cranberry sauce.  A tradition on our Thanksgiving table has always been Cranberry Orange Sauce that my Grandma used to make.  The recipe consists of just three ingredients: cranberries, oranges, and sugar to taste.  For our table we used approximately two pints of cranberries, four oranges, and three tablespoons of sugar.  In order to chop all the ingredients we still use my grandma’s old fashion meat grinder however a food processor would work just fine.  The instructions are as simple as feeding the cranberries and oranges through the grinder (food processor).  Once ground up add your sugar to taste.  Allow the sauce to refrigerate at least over night in order to chill and for the flavors to really come out.  (The longer it chills the better)  This is sure to be a big hit at your table!  Happy Thanksgiving!

2 Pints Organic Cranberries
4 Organic Oranges
3 Tbs cane Sugar
Combine cranberries and oranges in food processor or feed through a meat grinder.  Add sugar to taste and refrigerate at least overnight.

Banana Cranberry Bread

banana bread

A guest post from the McDonald Family:

Banana Cranberry Bread

Most everyone loves banana bread, but why not add a little more flavor to it, cranberries. Fall is here and cranberries are in season. It’s great for breakfast or a snack. It’s a one of our favorite family recipes. I enjoy it with a cup of coffee in the morning, and even our 2-year-old son even loves it. It’s one of the few ways we can get him to eat cranberries. It’s an easy recipe to follow and takes about an hour to bake.

Prep time:20 minutes


2 cups all-purpose flour

¾ teaspoon baking soda

2 teaspoons baking powder

½ teaspoon salt

½ cup butter, softened

½ cup granulated organic or cane sugar

½ cup organic brown sugar

2 eggs

1 ½ cups mashed ripe bananas (2-3 bananas)

1 teaspoon vanilla extract

1 ½ cups chopped cranberries (whole cranberries optional)

banana bread 2

  1. Preheat oven to 325 degrees F. Evenly grease 8 ½ “ by 4 ½ “ metal loaf pan.

  2. In medium bowl, stir flour, baking powder, salt, and baking soda with whisk.

  3. In large bowl, with mixer at medium speed, beat butter, vanilla extract and granulated and brown sugars until light and fluffy. Beat eggs, one at a time. Reduce speed to low; alternately add flour mixture and banana mixture. Beat just until blended. Add in cranberries and mix well.

  4. Pour batter into prepared pan. Bake 1 hour (give or take a few minutes) until toothpick inserted in center comes out clean. Cool loaf in pan on wire rack 10 minutes; remove from pan and cool completely on wire rack.






Banana Bread 3

Easy Homemade Strawberry Jelly



A guest post from the McDonald Family:


With fall getting closer by the day it means that canning season is right around the corner.  In our house we go through a lot of jelly with our two year old son; a huge fan of peanut butter and jelly sandwiches.   By using just a few ingredients you can make jelly that beats anything you can buy at the grocery store…and healthier too!


2 quarts organic strawberries
2 cups white sugar (organic or cane sugar)
1/4 cup lemon juice


Wash and hull strawberries.  In a large bowl, crush the strawberries using a dough cutter.  Combine strawberries and sugar in a large sauce pot.  Bring slowly to a boil, stirring until sugar dissolves.  Turn heat to high and cook rapidly to a gelling point.  As mixture thickens, stir frequently to prevent sticking.  Remove from heat and skim the foam off the top if necessary.  Ladle hot jam into hot jars leaving 1/4 inch headspace.  Place caps on jars and process 10-15 minutes in boiling-water canner.  Enjoy!


Zucchini Chips

A guest post from the McDonald Family:


Zucchini is one of our favorite vegetables but we were getting tired of preparing it in the same way every time.  ( Sauteing it with a little butter and seasoning with fresh ground pepper)  We decided a to try something new but it acts more like a tasty appetizer than it does a side.  Here is a delicious and easy recipe for zucchini with just a few ingredients from your pantry.
  • 1/4 cup dry breadcrumbs
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons fat-free milk
  • 2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
  1. Preheat oven to 425°.  Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

Easy Cucumber Salad


A guest post from the McDonald Family:

As a kid I remember my grandparents always having a huge garden and there being a ton of cucumbers.  My grandma was 100% German and always made a cucumber salad for any family get-together that her mom used to make.  This salad continues to be a staple at any family party to this day.


5 Large Cucumbers

2 Tbsp Salt

2 cups low fat sour cream

1/4 cup wine vinegar

1 tsp freshly-ground black pepper

2 tsp minced chives


Wash, trim and peel cucumbers completely.  Slice them thinly and place in a salad bowl.  Sprinkle with salt and let stand 30 minutes.  Drain off liquid.  Add other ingredients and mix well.  Cover and chill for at least 1 hour (the longer they sit the better they are)

Homemade Carrot Puree (baby food)


A guest post from the McDonald Family:

Our daughter Maggie is almost 5 months old now and she is beginning to eat baby food for the first time.  A few weeks ago she started on infant cereal but now she is trying new vegetables.  With all of the organic carrots we have been receiving in our Brewers Organics box the last few weeks, it presented the perfect opportunity to start making our own baby food.  It couldn’t be easier to make and you can make as much or as little as you would like.  We started with a smaller batch since we didn’t know how she was going to like carrots. Turns out she is a huge fan!



1.  Peel your dessired amount of carrots you wish use and cut into small chunks.
2. Fill a large skillet with just enough water to cover the carrots.

3.  Bring water to a boil and cook until the carrots are soft.
4. Place carrot chunks in a food processor or blender and puree.
5.  You may need to add a small amount of water to achieve the right consistency for your child.
6. Place in refrigerator and allow to cool.  With larger batches it is easy to place some in the freezer for future use.


Texas Caviar

A guest post from the McDonald Family

Texas Caviar
With Summer un-officially winding down this weekend, it is a great excuse to have people over for one last cookout. We made a healthy appetizer using some leftover black and pinto beans from chili a few nights ago. The veggie ingredients from Brewers Organics that you can add to this delicious appetizer are endless. Enjoy!

14oz of cooked black beans
14oz of cooked pinto beans
11oz of organic shoe peg corn
2-celery stalks
1-medium red bell peppers
1-medium red onion

Bring to a boil:
1/8 cup organic vegetable oil
1/4 cup olive oil
1/4 organic sugar
1/4 cider vinegar
After mixture reaches boil, remove from heat and place in the refrigerator until cooled.

Place all ingredients in a large bowl and mix. Add liquid mixture to the rest of the ingredients once cooled.
*If you use canned beans, they should be drained and rinsed first.

Chicken and Wild Rice Salad

chicken salad


A guest post from the McDonald Family:


Recently we hosted a wedding shower at our house and tried a recipe that we love.  Chicken Wild Rice salad is very similar to your typical chicken salad however this has a more complex taste to it and is a nice change from the boring old salad you are used to.  You can serve the salad plain, on a croissant, or even in a lettuce wrap.  It’s a perfect light summertime lunch that everybody enjoys!


4 whole chicken breasts, cooked, cubed (approx 8 cups)
1 8oz can crushed pineapple, drained
1 6 oz package long grain wild rice, cooked according to package directions
1T red wine vinegar
2 T olive oil
1 tbs salt
3/4 tbs curry powder
1 C diced celery
1/4 C chopped green pepper
1 1/2 C organic mayo
1 to 2 T. dry sherry


Combine chicken, pineapple, and rice in a large bowl.  Whisk together vinegar, oil, salt and curry powder in a small bowl.  Combine with chicken mixture.  Chill 3 hours. Add remaining ingredients to chicken mixture.  Toss gently.


Homemade Strawberry Rhubarb Sauce

The McDonald Family is making homemade strawberry rhubarb sauce with their garden rhubarb.  Here is their recipe! 

If your garden is like ours, we have had a bumper crop of rhubarb this summer.  It seems like we are able to pick some almost weekly.  Since rhubarb is naturally tart we prefer to sweeten it up with some strawberries.  Strawberry rhubarb sauce can be enjoyed warm or cold by itself or my favorite way is to put it on top of waffles instead of syrup. Enjoy!
3 cups rhubarb
¼ cup water
16 oz package of frozen strawberries (thawed)
Organic sugar or cane sugar to taste

In a saucepan bring rhubarb, water, and strawberries to a boil.  Reduce heat and cook.  Stir occasionally until tender.  Approximately 5 to 10 minutes.  Remove from heat and add sugar to taste.
strawberry rhubarb sauce

Pluot Pear Fruit Salsa




A guest post from the McDonald family:

We have been enjoying the plentiful supply of pluots that have been arriving in our fruit box lately from Brewers Organics.  While it’s easy to just grab them and devour them in a few bites, it’s been fun trying new recipes and new ways to eat them.  For the first time we tried making a salsa with the Pluots that has a kick to it.




3 Pluots

2 Kingsburg Apple Pears

1 Medium Red Onion

1 Jalapeno Pepper

¼ cup chopped cilantro

¼ cup fresh lime juice

½  tbs salt


Dice pluots, pears, onion, and pepper.  Combine the ingredients in a medium bowl with the remaining ingredients and stir.  Serve salsa with tortilla chips.