Monthly Archives: February 2014

CSA and Juice for February 26th

A few notes about our CSA store:
*Egg quantities are updated every Thursday. Login to the CSA store as early as Thursday afternoon to add eggs to your order before they sell out.
*Deux bakery has added some new items to the store like pretzels, muffins, cranberry almond sourdough, pumpernickel and more.
*Add extra veggies from our farm into your box! Can you ever have too many veggies? Well…maybe….but it’s a good reason to stuff your face with them. What’s for dinner? Whatever is in the fridge. Save money and get healthy. Turn your refrigerator into a “Farmacy.”

CSA for February 26th contains:
RED LEAF LETTUCE
CARROTS
GREEN CABBAGE
SUGAR SNAP PEAS
RED TOMATOES
LEEKS
CILANTRO
BUNCHED SPINACH
RADISHES
RED RUSSIAN KALE
BIG BOX ADD: CARROTS, BROCCOLI, SALAD MIX, CELERY, RED BEETS
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CSA and Juice for February 19th Split a share!

Check out this cool picture of our new greenhouse. Tomatoes and summer squash will come early this year. Thank goodness for those hoops or we wouldn’t have tomatoes right now!

We’ve added some new varieties of bread to the CSA store. It’s delivered (still warm) on Wednesday morning when it’s added to your share. You can also order up to 3 dozen eggs at a time. We also have a few varieties of feta cheese from Casitas Valley Creamery. Use the cheese on salads and bread and use the oil for some delicious salad dressings!

Split a share? Are you someone who would like to split a share or do you know someone who would like to join the CSA, but can only eat half the veggies. We are starting to compile a waitlist. Pair up with someone in your community for some fresh veggies.

CSA contents for February 19th
CELERY
RED TOMATOES
BUNCHED SPINACH
RED BEETS
SUGAR SNAP PEAS
CARROTS
ROMAINE LETTUCE
BUTTERNUT SQUASH
GREEN CURLY KALE
BROCCOLI
BIG BOX ADD: CARROTS, TOMATOES, FENNEL, RED BUTTER LETTUCE, GREEN CABBAGE
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CSA and Juice for February 12th

Please find a small token of love for our CSA members, in your box this week, from Deux Bakery. Happy Valentines day to all.
Our eggs are in the store – and this is the first time we are selling them exclusively through our CSA. Our personal egg containers are in the mail and this is the only week we will be selling them in re-used containers. We can always take old egg containers back to be composted, but for egg-etiquette we will not be reusing them. If you have questions about our eggs, please contact me before you purchase them and I am your main contact if you run into any problems.
Keep an eye our for strawberries – coming soon to your share!!! Best strawberries, hands down!

CSA for February 12th contains:
RED TOMATOES
CARROTS
GOLDEN BEETS
RED CHARD
SUGAR SNAP PEAS
KOHLRABI
LEEKS
SALAD MIX
BABY SPINACH
ITALIAN FLAT LEAF PARSLEY
BIG BOX ADD: RED CARROTS, RED LEAF LETTUCE, BUNCHED ARUGULA, CAULIFLOWER, GREEN KALE

If you’ve never seen kohlrabi or you’ve passed it by at the farmers without a second thought than I’m glad you are getting a box today. Kohlrabi has become one of my favorite salad toppings. Peel the thick skin around the bulb and what’s inside is kind of like a cross between a jicama and broccoli, sweet and crunchy. Check out what Dani has to say about it’s surprising nutritional value.

Kohlrabi might not be your first pick for vegetables but after learning it’s nutritional value you might think of it more highly! It is another cruciferous vegetable which I can never mention enough because they are likely the MOST anti-cancerous of all vegetable groups. And we certainly can’t get enough anti-cancer compounds in our society with the high percentages of cancer we are seeing today. Kohlrabi supplies many of same nutrients as cabbage, the glucosinolates are in high supply in kohlrabi as with cabbage, these are potent sulfur compounds that fuel the sulfation pathway of the liver. The liver clears toxins that would otherwise contribute to disease if stored in the body. There are seven pathways and the sulfation pathway is an important one that is affected by eating sulfur rich foods. Kohlrabi might be under-noticed but not under-noted for it’s amazing nutritional benefits! Eat it for it’s sulfur, it’s anti-cancerous and liver promoting benefits and (not to mention) it’s amazing flavor! It’s worth it!

By Dani Rhoades, NC, www.wholesomepractices.com

Kohlrabi and Red Potato Bake

(Kohlrabi is a great substitute or addition to any potato recipe. Try cutting carbs and adding flavor and nutrients with this amazing vegetable.)
2 large kohlrabi bulb, peeled and cut into cubes
4 small red potatoes
2 teaspoons grated garlic
1/2 cup shredded mozzarella cheese
1/4 cup parsley, chopped
Directions:
1.Preheat oven to 325 degrees F (165 degrees C).
2.Bring a small pot of lightly salted water to a boil; cook kohlrabi cubes and potato in boiling water until soft, about 15 minutes; drain.
4.Beat kohlrabi, potatoes, and garlic scape together in a bowl with an electric hand mixer until smooth; transfer to a 1-quart casserole dish and top with mozzarella cheese. (I used parmesan, less cheese with more flavor)
5.Bake in the preheated oven until the cheese begins to brown, about 30 minutes. Top with chopped parsley.
(Recipe adapted from Allrecipes.com)

Roasted Beet and Kale Salad

(This is an incredibly tasty salad that is packed full of nutrients and vitamins! It is also one that will keep you feeling satisfied longer than most.)
Ingredients:
3 golden beets
1 tablespoon olive oil
salt and ground black pepper to taste
1 bunch fresh kale, cut into bite-size pieces
1/2 cup chopped cashews
1/4 cup dried cherries
2 tablespoons golden raisins
1/2 cup apple cider
1/2 lemon, juiced
1 tablespoon Dijon mustard
2 cloves garlic, minced
2 teaspoons apple cider vinegar
2 tablespoons olive oil, or more to taste
Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2.Trim roots and stems from beets. Coat beets with 1 tablespoon olive oil and sprinkle with salt and black pepper. Place beets onto prepared baking sheet.
3.Roast beets for 30 minutes; turn beets over and continue roasting until tender, 30 minutes to 1 hour more. Let beets cool. Peel skins from beets and cut into 1-inch cubes. Toss cooked beets with kale, cashews, dried cherries, and golden raisins in a large salad bowl.
4.Whisk apple cider, lemon juice, Dijon mustard, garlic, and cider vinegar in a bowl. Slowly drizzle 2 tablespoons olive oil into apple cider mixture, whisking constantly, until dressing is combined. Pour dressing over salad and toss to coat. Refrigerate at least 1 hour for flavors to blend before serving.
(Recipe from Allrecipes.com)

Penne with Swiss Chard and Leeks in a Walnut Cream Sauce
Ingredients:
2 tablespoons unsalted butter
1 cup minced leek, white and pale green part
1 pound swiss chard (red if possible), stems cut from leaves and chopped into thin slices
3 large cloves garlic, minced
1/4 teaspoon red pepper flakes-optional
1/3 cup canned chicken broth
2/3 to 1 cup heavy cream
1 tablespoon walnut or similar nut oil (such as hazelnut)
Salt and freshly ground pepper to taste
1/2 pound penne, cooked and drained according to package directions
3 tablespoons toasted walnut halves, broken into large pieces
2 tablespoons minced fresh parsley
Freshly grated Parmesan cheese-optional garnish
Directions:
In a skillet set over moderately low heat melt butter, add leek, chard stems, and salt and pepper to taste. Cut a round piece of waxed paper to fit the size of your skillet and place it over the vegetables. Cover the skillet with a lid and cook for 5 minutes. Remove the cover and waxed paper. Now add the chard leaves, garlic, red pepper flakes, and broth and simmer the mixture stirring occasionally, uncovered for 5 minutes more. Increase the heat to high and reduce liquid until almost evaporated. Add the cream and walnut oil and simmer sauce over moderately high heat, stirring, until lightly thickened. Season with salt and pepper. Transfer cooked pasta to a large bowl. Add the sauce, toasted walnuts and toss to combine. Transfer pasta to serving plates and sprinkle with tarragon or parsley. Serve with freshly grated Parmesan cheese.

And CHECK OUT OUR WEBSITE HERE for one of my favorite White Bean, Leek and Spinach Soup. Double the recipe and eat it for a few days!

Juice Feast contains:
ORANGE AND RED CARROTS
RED DANDELION
FENNEL
CELERY
FUJI APPLES from FAIRHILL FARMS*
CHIOGGIA BEETS
GREEN CURLY KALE
ITALIAN FLAT LEAF PARSLEY
BABY SPINACH
ROMAINE LETTUCE
RED CHARD

*After a long discussion with a good resource about Fairhill farms and their long standing organic practices I have decided to use their apples in the “slow” season even though they are not certified anymore. Please contact me with any questions.

Did you know that carrots come in all different colors? Check out the red ones in your box and the extra benefits that they have to give.

Carrots are the best choice of base for your juice, nutritionally supplying high amounts of antioxidants and taste wise making a sweet delicious juice! Red carrots are an amazing way to switch things up and yet maintain the amazing properties of carrots. They supply ample amounts of beta-carotene which are converted by the body into Vitamin A, one of the most potent anti-oxidants in our body that wars against cancer, protects against auto-immunity and is critical for your immune system to function properly. Red carrots also add lycopene another anti-oxidant that is found in the red plant pigment, so naturally we know it’s in these beautiful red carrots! Beta-carotene and lycopene together will protect our cells in a mighty way!

By Dani Rhoades, NC, www.wholesomepractices.com
Afternoon Snack
5 carrots
1 beet with leaves
1/2 bunch celery
1/2 head romaine
1 Fuji apple
2 inches of fresh ginger root
1/2 kale bunch
1/4 parsley bunch

Fennel Power
1 Fennel Bulb
1/2 Celery Bunch
1 Fuji Apple
Handful of Spinach
1/2 bunch kale
1/4 bunch dandelion
1/4 bunch parsley
4 carrots

Green Bite
1/2 bunch Celery
A few handfuls of Spinach
1/2 head Romaine
1 Lemon
1 Fennel Bulb
1 Fuji Apple
1 Serrano Pepper (deseeded if you don’t like too much spice)

Radiant Glow
(A juice to use your chard in)
1/2 bu. Chard
A few handfuls spinach
1/2 head romaine
1/4 bu parsley
1 Cucumber
4 stalks Celery
1 Apple
1 Lemon
1″ Turmeric

CSA and Juice for February 5th – Keeping your CSA fresh

I wanted to bring up the subject of keeping your veggies fresh. Nothing is more frustrating than purchasing produce and it going bad within a few days. Believe me – I’ve shopped at Trader Joes in the past! Your produce from your CSA box, on the other hand, was picked literally within 24 hours of you receiving it. There are tips and tricks to help keep your produce fresh, like removing the tops from your carrots and storing the carrots in the crisper. Please visit our website here to check out our list of tips to help keep your veggies fresh for weeks to come!!! We want you to enjoy them all and all of them have some vitamin, mineral or other nutrient that is going to help protect our bodies.
Our chickens are ready to sell some eggs. This week’s allotment is spoken for, but please check into the store as early as Thursday to reserve your dozen. 100% organic eggs from very happy, well fed chickens. We do have a rooster and your eggs can be considered fertile as long as he’s around. He may become rooster stew in the upcoming months, but his beauty and tame nature has helped him this far. Please let me know if you have questions about our chickens or eggs.
We had a great response with our Deux bakery addition. We are extremely happy to be supporting them. I wanted to mention that they generally slice their bread and you will receive it, baked the night prior and sliced for you.

CSA contents for February 5th
RED TOMATOES
BROCCOLI
CARROTS
GREEN CABBAGE
ROMAINE LETTUCE
BABY SPINACH
CILANTRO
GREEN MUSTARD GREENS
EASTER EGG RADISHES
CHERIMOYAS from GOODLAND ORGANICS (New to cherimoyas? Wait until they feel like a ripe avocado to eat. They are a smooth mix between pineapple, banana, strawberry and guava to me. Throw them in the freezer an hour before you eat them for a better-than-ice cream treat.)
BIG BOX ADD: SALAD MIX, CARROTS, LACINATO KALE, SUGAR SNAP PEAS, CHIOGGIA BEETS
**Extras..limes and baby tangerines for salad dressings from Givens Orchard. Recipe suggestion below.
**IT’S SLIMMER PICKENS IN THE WINTER SO PLEASE BE OPEN TO TRYING NEW THINGS.**

CHECK OUT OUR RECIPE FOR MUSTARD GREENS. They have a similar flavor to a Dijon mustard and are delicious on sandwiches and make great sandwich wraps! Here’s some inspiration from Dani Rhoades, our local nutritionist:

Mustard greens supply nutrients similar to our other leafy green superstars, loaded with minerals, chlorophyll, and vitamin C. But they also fall under the category of cruciferous vegetables AND they are considered a ‘bitter’ food. Along with the other cruciferous vegetables mustard greens supply potent anti-cancer compounds known as glucosinolates. The three specific glucosinolates that have been isolated in mustard greens are known as sinigrin, gluconasturtiian, and glucotropaeolin. These three compounds have been studied and shown to reduce cancer risk dramatically, while aiding highly in detoxification and keeping your liver healthy and thriving! ‘Bitter’ foods also produce liver action by stimulating the secretion of bile. Bile is critical for the digestion, break down and absorption of fat and particularly helpful for digestion in the small intestine. You should be exited about them now!

By Dani Rhoades, NC, www.wholesomepractices.com
Sources: Bauman College Texts

Orzo with Mustard Greens

(I realize mustard greens are kind of an odd leafy green for possibly anyone, as I’m still figuring out how to cook with them myself. The high content of vitamins K, A and C among others and various minerals has helped me get more involved with this cool plant. Let me know what you do with yours!)
Ingredients:
2 tablespoons coarse sea salt or kosher salt, plus more for serving
1 1/2 cups orzo
3 tablespoons unsalted butter
1 pound red mustard greens, chopped (green mustard, baby spinach, or mild arugula may be substituted)
Grated zest of 1 lemon
Freshly ground black pepper
1 cup freshly grated Asiago cheese, for garnish
Directions:
Bring a large pot of water to a boil over high heat. Add 2 tablespoons salt. When the water returns to a boil, stir in the orzo and cook until al dente, about 6 to 7 minutes. Drain well.
Return the cooked orzo to the pot, stir in the butter, and place over high heat. Add the mustard greens and lemon zest and cook, stirring until the greens wilt, about 3 to 5 minutes. Season to taste with salt and pepper. Serve with the freshly grated cheese on top.
(Recipe from The Food Network)

Radish and Avocado Sandwich

(I piled spinach on the bread before I put the avocado on. Quick, easy and perfect with a piece of bread from Deux bakery.)
Ingredients:
Thinly sliced radishes
Extra-virgin olive oil
Fresh lemon juice
Coarse salt
Freshly ground pepper
Sliced avocado
Whole-grain bread
Finely grated lemon zest
Directions:
Toss radishes with oil, lemon juice, salt, and pepper. Repeat with avocado, and mash onto bread. Pile on radish mixture, and sprinkle with lemon zest. Drizzle with oil.
(Recipe from Martha Stewart)

Snappy Crunchy Vegan Coleslaw (With no mayo!)

(This fresh and simple slaw is not only gluten-free, it’s dairy-free and egg-free. Change out the golden raisins with dried cranberries for an unexpected twist. Purple cabbage is a lot harder to grow. It takes longer and for some reason the bugs LOVE it. The recipe mixes red and green, but green worked fine solo.)
Ingredients:
2 heaping cups chilled cabbage- shredded thin
1 tart or sweet apple, peeled, julienned
1 smallish carrot, julienned
Half a smallish red onion, sliced thin
1/4 cup golden raisins- or dried cranberries
3-4 tablespoons light and grassy extra virgin olive oil, as needed
1 tablespoon Champagne vinegar or apple cider vinegar, to taste
1-2 teaspoons organic raw agave nectar, to taste
1/2 teaspoon caraway seeds
1/2 teaspoon dill
A small pinch of cumin
Sea salt and fresh ground pepper, to taste
Directions:
Toss the shredded cabbage, apple, carrot, red onion and golden raisins into a large bowl and stir to mix. Drizzle with the olive oil- enough to coat, but don’t drown it.
Sprinkle with vinegar, agave nectar, caraway, dill, cumin, sea salt and pepper, to taste. Toss to coat. Taste test- does it need more oil? More vinegar? A tad more caraway? Sea salt? Adjust the seasoning. Serve immediately. Save any extras for lunch, add a piece of chicken or cubes of tofu and you have your next meal!
(Recipe from Gluten Free Goddess)

Cilantro-Lime Vinaigrette

(It’s so versatile, it can be used for all kinds of salads. Enjoy! Serve immediately or keep in the fridge for 4 to 5 days. I used apple cider vinegar because that’s what I had in my kitchen.)
Ingredients:
1/4 cup lime juice
2 tablespoons white vinegar
1/2 bunch cilantro, chopped
1 tablespoon brown sugar
1 clove garlic, minced
1/4 teaspoon salt
3/4 teaspoon spicy brown mustard
3/4 cup light olive oil
Directions:
Blend the lime juice, vinegar, and cilantro together in a blender until smooth. Add the brown sugar, garlic, and salt; blend again until smooth. Spoon the mustard into the mixture. Turn the blender on and slowly pour the olive oil into the dressing mixture in a thin stream; blend until thoroughly combined.
(Recipe from Allrecipes)

Juice Feast for February 5th Contains:
RED BEETS
FENNEL
LACINATO KALE
ROMAINE LETTUCE
BABY SPINACH
CILANTRO
MINT from BD FARMS
CARROTS
GREEN CABBAGE
PINK LADY APPLES from CUYAMA FARMS
DANDELION GREENS
EXTRA**LIMES and LEMONS from Givens Orchard

Fennel might not be your first thought when it comes to eating veggies, but juicing it is a piece of cake and incredible for your health. It’s full of Vitamin C which makes it a great choice for your juice. Vitamin C is water soluble and it is easily secreted by our bodies. We need to replenish it often! The vitamin C from juicing your fennel will be readily absorbed and used to build up and support your immune system during this cold season!

By Dani Rhoades, NC, www.wholesomepractices.com
Sources: Bauman College Texts

In addition to vitamin C, fennel actually contains a high concentration of aromatic essential oils found to have anti-fungal and anti-bacterial properties. It’s a great recovery drink too as fennel has potassium, an important electrolyte. Try juicing just the bulb if you don’t like the flavor as the frilly part has the most pungent taste.

A Twist of Lime and Fennel
(This is a very light and refreshing juice that’s naturally low in sugar. If you like a little sweetness add an apple. Fennel is great for the stomach and aids digestion and it may reduce bloating and abdominal discomfort. Fennel is also high in vitamin C, calcium, potassium, manganese and folate. Each bulb of fennel contains about 110mg of calcium (and kale is high in calcium too!) so this juice has a surprisingly estimated 280mg of calcium per juice. ENJOY!)
Ingredients:
2 fennel bulbs
6-8 kale leaves
2 limes
1 handful spinach
1 pink lady apple (optional)
(Recipe adapted from Reboot with Joe)

Garden in a Cup
(This is my kind of V8. After a workout or mid day this juice makes me feel satisfied and full of energy. Add a tomato if you have one laying around and your juicer can handle it.)
Ingredients:
1/4-1/2 head cabbage
1 bunch carrots
1 handful parsley and cilantro
1 beet including leaves
1 lemon (peeling optional)
1 fennel bulb
1 handful spinach
1/4 bu. dandelion greens
1″ piece turmeric root
1 piece of garlic (not a bulb, just one section of it)
Created by Carolyn Givens