CSA and Juice for March 5th Hay lluvia

What a weekend! We received over 5 and 1/2 inches of rain and the farm looks very green today. Most of the rain came on Saturday which caused extreme hardship in picking for all our markets for Sunday. We visit 9 markets so there’s a lot of vegetables to be picked.
It’s the first week for strawberries, but eat them up when you receive them as they are one of the few things on the farm that don’t do well with rain. We are doing our best to sort out any bad berries, but please note that your strawberries took a shower over the weekend which tends to thin skins and create bruising. They are still extremely sweet and maybe best popped right in the freezer and made into delicious smoothies.

CSA contents for March 5th
STRAWBERRIES
CARROTS
ROMAINE LETTUCE
CAULIFLOWER
SUGAR SNAP PEAS
BUNCHED ARUGULA
RED BEETS
PARSLEY
FENNEL
RAINBOW CHARD
BIG BOX ADD: BROCCOLI, RED BUTTER LETTUCE, SPINACH, CARROTS, RADISHES

Beet and Goat Cheese Arugula Salad
Ingredients:
1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 medium beets, cooked and quartered
6 cups fresh arugula
1/2 cup walnuts, toasted, coarsely chopped
1/4 cup dried cranberries or dried cherries
1/2 avocado, peeled, pitted, and cubed
3 ounces soft fresh goat cheese, coarsely crumbled
Directions:
Line a baking sheet with foil. Preheat the oven to 450 degrees F.
Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.
(Recipe from Food Network)

Romaine and Fennel Salad

(We discarded the second head of romaine this recipe called for and added arugula for a spicy kick. Fennel bulb is a versatile vegetable, used since ancient times for its nutritional and medicinal properties. This winter season has some noteworthy essential oils, flavonoid anti-oxidants, minerals, and vitamins that have known health benefits. Fresh bulbs give sweet anise-like flavor. Much of it is due to high concentration of aromatic essential oils like anethole. Anethole has been found to have anti-fungal and anti-bacterial properties.)
Ingredients:
1 head of romaine, torn or rough cut
A handful arugula
1 large bulb of fennel, trimmed of fronds and tops
1/4 red onion, peeled and thinly sliced
Several sprigs flat-leaf parsley
Balsamic vinegar
Extra-virgin olive oil
Coarse salt and black pepper
Asiago or Parmigiano Reggiano, shaved for garnish
Directions:
Place chopped or torn romaine and arugula in a large salad bowl. Cut fennel bulb down the center, then again, quartering it. Remove the core with angled cuts on each quarter bulb. Thinly slice quarter bulbs across and add to salad bowl. Combine romaine, arugula and fennel with parsley sprigs and red onion. Place one fingertip over the top of balsamic vinegar to control the pour and splash a few tablespoons into the bowl. Drizzle the salad generously with extra-virgin olive oil and toss lightly to coat salad evenly with vinegar and oil. Season with salt and pepper, to taste, and top salads with curls of Asiago or Parmigiano, created by shaving cheese with your knife.

Quick Carmalized Onions n’ Swiss Chard

(Positively impacting blood sugar, working as an antioxidant, and supporting bone health, what’s not to love about this delicious green? Caramelized onions add savory flavor to wilted Swiss chard. Choose this dish as a healthy side to round out your dinner menu.)
Ingredients:
1 teaspoon olive oil (I used coconut oil)
2 cups sliced yellow onion
Dash of baking soda
12 cups chopped Swiss chard
2 tablespoons water
2 teaspoons sherry vinegar
1/4 teaspoon freshly ground black pepper
Directions:
Heat a large nonstick skillet over medium heat. Add olive oil; swirl to coat. Add onion and baking soda; cook 10 minutes or until browned. Add Swiss chard and water to pan; cook 3 minutes or until chard wilts. Stir in vinegar and freshly ground black pepper.
(Recipe from Cooking Light)

Cauliflower “Rice” Pilaf

(Cauliflower rice is one of my favorite ways to prepare this versatile vegetable. Try this yummy pilaf recipe below and let me know if you have any creative ways to use cauliflower.)
Ingredients:
1/4 cup slivered almonds
1 small head cauliflower
1 tbsp unsalted butter
1 tbsp olive oil
2 tbsp chopped yellow onion
1/4 tsp minced fresh garlic
1 cup chicken broth
1 tsp chopped fresh parsley
2 bay leaves
1/2 tsp turmeric
1/2 tsp kosher salt
1/4 tsp black pepper
Directions:
Place the slivered almonds in a large skillet over medium heat to toast. Shake the pan every 30 seconds or so to redistribute almonds, just until they are golden brown and smell fragrant, about 4 to 5 minutes. Remove almonds from pan and set aside.
Using the largest holes of a cheese grater, grate the head of cauliflower (as you would cheese). A food processor with a grating blade will also work. Heat the butter and oil in a large skillet over medium-high heat. Add the onion, garlic, and grated cauliflower to the skillet and sauté for 2 minutes, stirring constantly. Add the chicken broth and all remaining ingredients, and simmer for about 9 minutes, stirring occasionally, until cauliflower is tender. Stir in toasted almonds and serve with a slotted spoon.
Helpful Hints
It’s completely normal for there to be extra liquid in the pan when this is finished. Use a slotted spoon to drain it as you serve.
(Recipe from Dr. Oz)

JUICE FEAST Contains:
CARROTS
ROMAINE LETTUCE
BEETS
PARSLEY/CILANTRO
FENNEL
SPINACH
LACINATO KALE
CELERY
FUJI APPLES from FAIRHILL FARMS
LIMES/LEMONS

If you are new to juicing or just want help with some basic guidelines, like how to mix the greens…check out www.juicing-for-health.com.

Cilantro and parsley contain more antioxidants and important vitamins than most vegetables! Check out what Dani, our local nutritionist has to say about parsley:

We can never talk up herbs enough! They are incredibly potent sources of antioxidants that prevent cancer while purify your blood! It also helps build healthy blood cells keeping you stronger and building immunity. Parsley also stimulates bowel movements and is particularly when juiced it is great for bowels! It is a good source of iron which is a critical mineral for neurological health, nervous system and women’s health. Parsley naturally helps stimulate activity in your brain, keeping all your neurotransmitters working efficiently. Enjoy a nice handful in your juice!

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

Fenne-tastic Juice
(Fennel is great for the stomach and digestion and particularly high in calcium. Other health benefits of fennel are its ability to calm intestinal colic and spasms, and ease abdominal pain and discomfort. In herbal medicine it is used for nausea, diarrhea, flatulence, difficult lactation, period pain, bronchial coughs and IBS. Enjoy this super simple and satisfying juice today!)
Ingredients:
2 fennel bulbs
2 celery stalks
1 – 2 apples
1 lime

Parsley Juice
(This is not a juice in the true sense of the word; it’s really more of a smoothie with incredible health benefits.)
Ingredients:
1 apple
1 bunch parsley, stems and all
Juice of 1 lemon
2 tablespoons honey
1 teaspoon fresh ginger root
Preparation:
Core the apple and cut it into quarters. Rinse the parsley thoroughly. Peel the ginger. Combine the parsley, apple, lemon juice, honey and ginger in a Vitamix or blender with 1/4 cup of water. Process until liquid, and then serve.
(Recipe from Food Network)

Green Cilantro Kick
A large bunch of cilantro
4 medium carrots
1 apple
1/2 lemon
1″ peeled ginger
(Recipe from Raw Living Foods)

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