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