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On the menu this week: March 25, 2013

this week's veggie bags

this week’s veggie bags

On the menu this week: March 25, 2013, and Sauteed Baby Beet Greens

  • Green Onions

  • Lettuce ‘Buttercrunch’

  • Cauliflower 

  • Chard ‘Sunshine Mix’

  • Kale ‘Rainbow Lacinato’

  • Baby Beet Greens

  • New Potatoes ‘Yukon Gold’ and ‘Red Pontiac’

  • Farm fresh eggs

Sautéed Baby Beet Greens

The baby beet greens are washed and ready to use – sauté as in the recipe below or enjoy fresh in salad.

INGREDIENTS

  • 2 t olive oil
  • 1 clove of garlic, finely chopped
  • 2 handfuls (6 oz) baby beet greens (beet tops)
  • 1 t balsamic vinegar
  • 1/2 t sea salt, finely ground
  • 1/2 t fresh cracked black pepper

METHOD

1 Heat olive oil in a large sauté pan over medium heat.

2 Add garlic and beet greens and cook for about two minutes (just until wilted), stirring to ensure even cooking.

3 Add vinegar, salt and pepper and cook for one minute more.

This recipe is from the blog The Root Cellar’s Garden

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Strawberry, Banana, and Beet Greens Smoothie

Smoothie Madness, DAY 3

Strawberry, Banana, and Beet Green Smoothie

Strawberry, Banana, and Beet Green Smoothie

Strawberry, Banana, and Beet Greens Smoothie

This would have been better if I had more strawberries.  And to be honest, although I dearly love beet greens, these were the least tasty in a smoothie of all the kinds of greens we tried during SMOOTHIE MADNESS. Yesterday’s St. Patrick’s Day Green Pina Colada Smoothie had spinach and the day before we had a Blueberry Kale Smoothie.

Recipe:

1 1/2 c frozen strawberries

2 bananas (can be frozen)

1/2 c greek yogurt

1 1/2 c baby beet greens with stems (or spinach would be a good substitution)

2 t honey

Whiz it up in the food processor or blender and enjoy. There are visible green bits in this smoothie.

 

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On the menu this week: March 18, 2013

Here's what is in the bag on Monday, March 18, 2013.

Here’s what is in the bag on Monday, March 18, 2013.

On the menu this week: March 18, 2013

Farm Fresh Eggs

Green Onions

Lettuce ‘Red Sails’

Broccoli

Chard

Kale ‘Rainbow Lacinato’

Bok Choy

Spinach

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Green Pina Colada Smoothie for St. Patrick’s Day

Smoothie Madness!

spinach makes this pina colada smoothie GREEN for St. Patrick's Day

spinach makes this pina colada smoothie GREEN for St. Patrick’s Day

Delicious! This is a very rich and yummy smoothie.

Green Pina Colada Smoothie for St. Patrick’s Day

1 cup frozen pinapple chunks (I had fresh pineapple that I put in the freezer, but you could freeze canned pineapple for this)

1 frozen banana

2 cups fresh spinach

1/2 can coconut milk, stirred up

1/2 c plain greek yogurt

1 t honey, if needed (I would have been happy without it, but it was yummy once I added it)

That’s it! Whiz it in the blender or food processor till smooth and eat it up.

SMOOTHIE MADNESS? See yesterday’s blueberry kale smoothie here.  What smoothie will tomorrow bring? I am thinking something with beet greens…

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Recipe: Blueberry Kale Smoothie

blueberry kale smoothie

Blueberry Kale Smoothie

There are a bunch of kids over here today, enjoying the warm spring weather of the first glorious Saturday of spring break. They are red cheeked and sweating – also dirty. I offered them a snack of a blueberry smoothie and 5 out of 6 kids accepted without hesitation – so I guess “blueberry smoothie” sounds good to kids. Four out of 5 kids then came back asking for seconds, so I take that to mean they liked it – GOOD!!! I did not tell them it had kale – just that it was a blueberry smoothie. None of them had any negative comments about taste or appearance, even though I could see a tiny green speck here and there. The blueberry is very dark, so that helps to disguise the kale bits.  This smoothie is packed with healthful fruits and veggies – both blueberries and kale are “superfoods.” I am currently on the outs with my blender, so I made this in the food processor and it was really easy.

This smoothie got us started on a smoothie kick – I posted the three best smoothies of the week as “Smoothie Madness”  – here is day 2 Green Pina Colada Smoothie for St. Patrick’s Day and day 3 Strawberry Banana and  Beet Green Smoothie. Enjoy!

Recipe:

1/2 c greek yogurt (I used plain chobani)

1 c frozen blueberries

1 banana

1/2 a small bundle of kale – about 6-7 leaves, no stem

2 t honey

1/4 c water

Dump it in, mix it till it is smooth and kale disappears. Scrape down the sides with a rubber spatula, blend again to incorporate, then dish out into glasses for the kiddos.

That amount made one round for 4 kids (maybe 2-2 1/2 cups total?) – I had to do a second batch to have enough for myself and the fifth kid plus seconds for those who wanted it.

Enjoy! Maybe this will even be a way for you to eat your kale!

these glasses were filled with blueberry kale smoothies before the kids gobbled them up ;)

these glasses were filled with blueberry kale smoothies before the kids gobbled them up ;)

 

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Roasted Broccoli

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broccoli florets, cut and tossed with olive oil, lemon juice, garlic and salt – ready to go in the oven

 

Roasted Broccoli

Well, the printed version of this recipe that I slipped in the bag this week for my Sunshine for Dinner veggie subscribers has a major flaw, and for that I apologize. I managed to leave out one of the main ingredients – lemon juice. Whoops. Folks, please add in the juice of half a lemon when you are tossing the broccoli florets with the olive oil. It tastes amazing!

Here is the full, correct (I hope!) version of the recipe. This is pretty much straight up the same recipe that can be found on the site Simply Recipes – my favorite place online to find recipes.

INGREDIENTS

  • Fresh broccoli, cut into florets
  • Olive oil, 2-3 T
  • Minced garlic, 2-3 cloves
  • Juice of half a lemon
  • Salt
  • Pepper
  • Parmesan cheese

METHOD

1 Heat oven to 425F

2 Toss broccoli, olive oil, minced garlic, lemon juice, and a pinch of salt in a large bowl till evenly distributed.

3 Spread out evenly in a roasting pan. Roast in the oven for 15-18 minutes. Top with freshly ground pepper and a sprinkling of Parmesan cheese

2013-03-10 13.21.55

 

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On the menu this week: March 11, 2013

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gorgeous pink Italian lettuce ‘Ciucca’ growing in the Sunshine for Dinner high tunnel

 

First veggie delivery of 2013!

So amazing! Today is our first veggie delivery from our new high tunnel/hoop house – we picked some delicious and healthful veggies for our customers. If you haven’t had a call from me about getting some veggies – don’t panic! These early harvests will be limited until we get a better feel for how the crops will recover and how much we will be able to pick each week. I can’t rely on the farmer’s markets to make up the difference or to add variety, as there aren’t many vendors selling right now. So everything in the bag needs to come from Sunshine for Dinner.  As the weather warms, the gardens will be growing faster and I will be able to add more families to my delivery list. So sooner or later, I will be calling.

 

chard

chard

 

March 11, 2013    What’s in the bag this week?

Farm Fresh Eggs

Green Onions

Lettuce ‘Red Sails’

Broccoli

Chard

Kale ‘Rainbow Lacinato’

Bok Choy

Spinach

 

2013-03-10 13.23.33

bok choy

 

 

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What’s growing for 2013?

 

What’s growing for 2013? The Sunshine for Dinner high tunnel hoop house is planted with broccoli and cauliflower, radishes and green onion, mixed lettuces, bok choy and swiss chard.  Our hope and plan is to start veggie deliveries much earlier in the season, as soon as the eggs start coming again.  If you want to be added to the delivery list for 2013, fill out the form below and I will call you when there are veggies available. Please add your phone number in the comment field.

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On the menu this week: July 23, 2012

Red Onion

Cucumber

Kale

Cantaloupe

Tomatoes

Summer Squash

Rosemary, Oregano, Sage, Basil

Peppers – Bell, Jalapeno, Banana

Asian Long Beans

Farm fresh eggs

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This week’s Farm Fresh Links – July 18, 2012

Food Righteousness

Ouch! Grist turns the tables on our smug reactions to the report that ties bladder infections to factory farmed poultry – “Glad I eat homegrown birds!” was a common reaction I saw on Facebook, and one that I myself felt.  And I am still glad that I limit my family’s intake of factory farmed chicken to almost nothing, but I am taking this reminder to heart – let’s keep working to change the system, even if we have limited our own impact from the system.  Thanks, Grist!

http://grist.org/food/me-you-and-everything-we-eat-does-food-righteousness-hinder-systematic-change/

 

Recipe – Simple Cooked Salsa

This simple salsa recipe is scaled down to just make a bowl of salsa to eat, not for making gallons of salsa from bushels of tomatoes.  I found the recipe too salty, so wait until the salsa has cooked and thickened, then taste for salt.

http://www.simplyrecipes.com/recipes/simple_cooked_tomato_salsa/

 

Essential Kitchen Tool – Knife Sharpener

This knife sharpener was a surprise winner in a Cook’s Illustrated product testing a few years ago.  I bought one after reading their review, and it has been one of the most useful items in my kitchen ever since.  I keep it in the knife drawer and swipe my knife through it a couple of times almost every time I use it.  Cheap, simple, durable – I wish every tool I own worked as well.  If you are in Texarkana, you can buy one at Dot’s Ace Hardware on Richmond Road.

http://www.acehardware.com/product/index.jsp?productId=1277730#

 

Recipe – Melon Cooler

This one is on my “to try” short list – next week if the market is still swimming in cantaloupes, I am making this! I will let you know how it turns out.

http://www.epicurious.com/recipes/food/views/Melon-Coolers-354505#

 

Gardening tips

Even though it is just now getting to the hottest months of the summer, now is the time to think about the fall garden.  Mother Earth News is always an inspiration.

http://www.motherearthnews.com/organic-gardening/fall-garden-zm0z11zmat.aspx

 

Follow our Sunshine for Dinner – Farm Fresh Links board on Pinterest!

 

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