We like to as they say “eat the rainbow.” Having a diet rich in color maximizes the essential nutrients you are consuming. Eating a mostly plant based diet rich in color ensures you are getting antioxidants, vitamins, and minerals that your body and mind need to stay healthy. It also is linked to having a healthy gut.
The flora in your gut feeds and flourishes when you eat a diet rich in fruits and vegetables. Having a healthy gut has been linked to weight loss, reduction in depression, reducing risk of certain cancers, autoimmune diseases, and metabolic diseases such as diabetes.
The bacteria we carry within us are becoming a popular and important research topic. We encourage you to read more about its significance.
Around the Farm
Not all plants ripen or mature at the same rate. We are committed to providing produce picked at its peak and delivered same day. We will be staggering basket items to ensure you are receiving our best. For example some of you may get a red cabbage this week and some may get one next week.
This week we have a variety of picks from the garden:
Swiss Chard, Dinosaur Kale, Red or Green Cabbage, Snow Peas, Salad greens,
Onions, Carrots, Garlic Scapes and Turnips with greens.
Recipes
Asian Chicken Salad
The salad ingredients are up to you I really give suggestions it is really up to you and what you like. If you don’t have everything no worries add what you have. Be creative!
- Shredded cooked chicken
- Chopped salad greens
- Shredded red cabbage
- Shredded green cabbage
- Chopped kale and/or swiss chard
- Julienned carrots
- Edamame
- Sliced almonds
- Red peppers sliced
- Scallions chopped
- Sesame Seeds
Dressing
- ¼ cup Good olive oil
- 3 tbsp Toasted Sesame Oil
- ¼ cup Rice wine vinegar
- Salt and pepper to taste
- 2 tbsp sugar or maple syrup
Cabbage and Noodles
Everyone has their version of cabbage and noodles this one is mine. WARNING…This is NOT a healthy recipe!!! Cut bacon into small pieces before cooking. Brown bacon and let drain on a paper towel. Remove most of the bacon grease, reserving it to sauté onions and cabbage. Brown onions and cabbage until just tender then add cooked noodles and cook for another couple minutes. Add salt, pepper, and red pepper flakes to taste. Add bacon. Enjoy!!
- Sliced Cabbage red or green
- Egg noodles
- Chopped Bacon
- Onions
- Salt and pepper to taste
- Red Pepper flakes
Garlic Scape Hummus
Enjoy with fresh veggies, pita, and pickles!
- 3 cans chick peas
- 1/3 cup chopped garlic scapes
- ¾ cup tahini
- ¾ cup lemon juice
- ¼ cup olive oil
- ¼ cup water
- Salt and pepper to taste
- 1 ½ tsp cumin
- Hot sauce (optional)
- Sumac (optional)
Mix in a food processor or blender until smooth. Use the water to loosen to desired thickness.
Pickled Turnips
- 1 lb turnips peeled and julienned
- 1 beet peeled and sliced
- 3 cloves of garlic or garlic scapes
- 2 cups water
- 2 cups white vinegar
- 4 tbsp salt
Heat vinegar, water and salt until salt is dissolved. Pack jars with beet root, garlic, and turnips. Fill each jar with warmed liquid and seal. Keep refrigerated! Should be ready in approximately five days in the refrigerator.