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October 30, 2007
Session 2 week 2
I hope everyone enjoyed last weeks box. This week has some treats that I think everyone will enjoy. My kids love getting the box each week so they can see what new and exciting things are in it. Enjoy this weeks selections. I am including two recipes that one of our csa members sent to me.
Small: 1/2 lb Salad Mix, 1 bn Carrots, 1 bn Radishes, 1 Spaghetti Squash, 1 bn Leeks, 1/2 lb Brussel Sprouts, 1 lb Potatoes, 1/2 lb Romanesco
Medium: 3/4 lb Salad Mix, 1/2 lb Spinach, 2 bn Carrots, 2 bn Radishes, 1 Spaghetti Squash, 1 bn Leeks, 1 bn Fennel, 2 lb Potatoes, 1 bn Turnips, 3/4 lb Romanesco
Large: 3/4 lb Saad Mix, 3/4 lb Spinach, 2 bn Carrots, 2 bn Radishes, 2 Spaghetti Squash, 2 bn Leeks, 3 lb Potatoes, 2 bn Turnips, 1 lb Romanesco, 1 hd Panther, 1 bn Lacinato
April Palmer sent these two recipes to me and I wanted to share them with you.
This recipe is very easy and helps to get vegetables into children who would otherwise refuse them.
1 cup Willie Greens organic carrots, chopped finely
enough chicken or vegetable stock to steam carrots, a pinch of salt and a Tablespoon organic butter
Cook in a covered pot until carrots are almost tender, then add 1 cup chopped Willie Greens organic cabbage or white vegetable such as cauliflower, cover the pot and add water if needed and continue to simmer until all vegetables are tender. Using either a food mill or immersion blender, puree all vegetables until smooth.
Use this puree in organic macaroni and cheese. I can add up to 1/2 cup puree in an Amy's frozen macaroni and cheese without my kids knowing there are any vegetables in them.
As an acupuncturist, my main passion is organic food as medicine. I often prescribe a diet rich in greens for those who have blood deficiency, which can manifest in some or all of the following ways- fatigue, headaches, thinning hair, insomnia, dry skin and/or eyes, dizziness, postpartum depression, and much more. Here is a great recipe that I give to my patients to get them to eat their greens. No one can resist.
One T olive oil
4 slices of organic, nitrate free bacon, such as Nieman Ranch, or Applegate Farms
One onion (such as Willie Greens Walla Walla), chopped
2-4 cloves chopped garlic
One bunch greens, such as collard (the best), kale or any other cooking green, rolled tightly and chopped
1/4-1/2 cup chicken, veg or beef stock (beef is best to tonify the blood)
1-3 T balsamic vinegar, depending on level of "tang" desired
salt and pepper to taste
small pinch of evaporated cane juice or a few drops of agave nectar
With cooking shears, cut bacon into pieces in hot olive oil and saute until mostly cooked. Add Walla Walla onion and cook until the onion is soft. Add garlic and cook for one minute. Add greens and stir to coat all of the greens with the onion/bacon mixture.
Pour in stock and vinegar. Scrape any browned bits from the bottom of the pan and stir. Cover and simmer until greens are tender (the time will depend on how tender your greens are, but anywhere from 3 minutes to 15). Stir occasionally and check for moisture. Add salt and pepper to taste and pinch of cane juice. When greens are tender, if there's any liquid left, remove the top of the lid and turn the heat up high to concentrate the liquor. Yum.
Even people who don't think they like greens will be asking for more!
Posted by Christine at October 30, 2007 12:06 PM
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