Good Food from Healthy Farms
Featured Food
Featured Veggie: Celery
Apr 5th
Photo by http://www.flickr.com/photos/artdrauglis/
One of the most versatile of all veggies, celery can add interest and flavor to a wide variety of recipes. Celery is low calories and fat, yet offers a source of potassium, folic acid, carbohydrates, protein, dietary fiber, vitamin A, vitamin B-complex, vitamin C, and calcium (among other nutrients). Try adding celery to chicken, tuna, or potato salads, stir-fries and soups, casseroles, or green salads. Or, simply dollop with peanut butter or cream cheese for a crunchy snack.
Featured Veggie: French Breakfast Radishes
Mar 29th
Image by http://www.flickr.com/photos/crobj/
French Breakfast Radishes have a unique elongated shape and red coloring that fades to white at the ends. Their crisp texture and mild flavor make them a wonderful addition to salads, sandwiches, and veggie platters, or eaten alone as a snack. This week we are featuring radishes from Groundwork Organic Farm in Eugene, OR.
Basic Artichoke Preparation
Mar 22nd
¨ If the artichokes have little thorns on the end of the leaves, cut off the thorned tips of all of the leaves.
¨ Slice about 3/4 inch to an inch off the tip of the artichoke.
¨ Pull off any smaller leaves towards the base. More >
Featured Veggie: Artichokes
Mar 22nd
Actually the bud of a plant from the thistle family, artichokes are thought to have been consumed since Roman times. Today, California reigns as the largest producer of artichokes in the U.S. Artichokes are most commonly enjoyed steamed or boiled, then eaten with butter or mayonnaise. Their hearts have a unique taste that is complemented by the flavors of lemon and garlic.
Featured Veggie: Red Butter Leaf Lettuce
Mar 17th
This variety of lettuce is aptly named, with its buttery texture that seems to melt in your mouth. Butter lettuce has a mild flavor that lends itself to a wide variety of pairings. Try butter lettuce in salads, wraps, and sandwiches.
Featured Veggie: Lacinato Kale Raab
Mar 9th
What is Raab? Raab (also spelled rabe) is available only in the spring, when over-wintered plants in the brassica family (such as cabbage, brussels sprouts, collards, kale, and broccoli) begin to flower and send out seed shoots. When the kale flowers, the stalks lengthen, and the leaves change shape and become quite tender and sweet. Raab is most tender before the florets actually flower, and is wonderful sautéed, braised, stir fried, grilled, or raw in hearty salads. This week we are featuring lacinato kale raab from Nash’s Produce in Sequim, WA.
Featured Veggie: Asparagus
Mar 2nd
Often considered a “luxury vegetable,” asparagus is as nutritious as it is uniquely tasty—it’s high in Folic Acid and is a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin. A member of the lily family, asparagus is only available for a short period of time during the spring months. However, it can grow quite quickly—under ideal conditions, an asparagus spear can grow 10″ in a 24-hour period! This week we are featuring asparagus from Cal-Organics.
