Produce

By washing your berries in a solution of vinegar and water, you can extend their shelf-life by days (sometimes even weeks!). In a large bowl, make a diluted vinegar bath—1 cup vinegar, 3 cups water—and give your berries a dunk. The vinegar will eliminate any pesky mold and bacteria. Next, drain your berries in a colander and rinse them under cool running water. This guarantees that you won't be able to taste any lingering traces of vinegar later on. Now that you've washed your berries, it's time to dry them as thoroughly as possible. Do not be fooled: Moisture is still the enemy. The same salad spinner you use to dry off greens can be used to wick the water from your berries. Line it with about 3 layers of paper towels in order to create a pillow for your berries, then spin your berries for about 15 seconds, or until they...

Fresh cut radishes can be kept in plastic bags in the refrigerator, but to prevent them from drying out, either wrap them in moist paper towels or store in cold water. Loosely cover the water to ensure no debris gets into the water, but don't use an airtight container. Radishes do not freeze well, cut or uncut. TRY THIS! Ingredients: 6 cups baby spinach, rinsed and dried 4 ripe tomatoes, sliced 1 English cucumber, chopped 10 radishes, thinly sliced 1/4 cup crumbled feta cheese 1 red bell pepper, seeded and thinly sliced Directions: In a large bowl, toss together the spinach, tomatoes, cucumber, radishes, feta and red pepper. Top with dressing of choice and enjoy! ...

Storage Fill the sink or a large bowl with cold water, then wash the lettuce leaves gently to clean and hydrate the leaves. Spin dry in a salad spinner or between two clean kitchen towels. Wrap clean lettuce leaves in a paper towel and place in an airtight container or plastic bag. Store in the crisper drawer of the refrigerator and use within 2-3 days for maximum freshness. Be sure to remove any sad, wilted of yellow leaves from the bunch as leaving them in will have a negative impact on other leaves.    Recipes Enjoy a fresh salad with local carrots, cucumbers, peppers and feta cheese from our farmers.  ...

  Ingredients 2 plum tomatoes (7 ounces; 200g), cored and diced Kosher salt Olive oil or vegetable oil, for frying 3/4 pound Italian eggplant (about 1 medium eggplant; 350g), sliced into 1/2-inch-thick rounds 1/2 large seedless cucumber (7 ounces; 200g), diced 2 tablespoons (30ml) fresh juice from 1 lemon 1 tablespoon minced flat-leaf parsley 1/4 cored head cabbage (7 ounces; 200g), thinly shredded 2 tablespoons (30ml) white wine vinegar 4 fresh rounds pita bread, warmed and split just enough to form a pocket 3/4 cup homemade or store-bought hummus (6 ounces; 170g) 1/2 cup (120ml) homemade or store-bought tahini sauce (note that tahini and tahini sauce are different products) 4 hard-boiled eggs, peeled and sliced Israeli pickles, for serving (see note above) Amba sauce, for serving (see note above) Directions Place tomatoes in a fine-mesh strainer set over a bowl and toss with a generous pinch of salt. Let stand 30 minutes. Meanwhile, heat 1/4 inch oil...

Storage Place ears of corn in your refrigerator as soon as possible. Leave the husk on, if possible, and let the corn sit in the fridge uncovered. Keep the temperature at or below 40 degrees to reduce the amount of natural sugars in the corn from turning to starch at higher temperatures Recipes   Grilled Corn Fresh Corn Salad Preservation: Freezing Procedure Don’t freeze more than 2 pounds of food per cubic foot of freezer capacity per day. To package whole-kernel or creamstyle corn: Fill pint or quart plastic freezer containers, tapered freezer jars, or zip-type freezer bags. Squeeze air from plastic bags, seal, and label. If using rigid freezer containers, allow ½ inch of headspace for whole-kernel corn and 1 inch of headspace for quarts of cream-style corn. To package corn-on-the cob, fill into quart or half-gallon freezer bags. Squeeze out air, seal, label, and freeze. Canning Procedure Corn must be processed in a pressure canner. Wash jars. Prepare lids...

Today's recipe is from our Brand Ambassador Libby Collar - visit her instagram @nourishedfreedom to see more! This week's @newsouthcoop CSA brought #alltheveggies and I just had to roast 'em up for a spring veggie roast! The potatoes and carrots take a bit longer, so they cook for 10 min before adding the other veggies. Root veggies can be pretty dense, but the lemon juice lightens the flavor along with the broccoli and zucchini. 6 carrots, quartered lengthwise 4-6 red potatoes, chopped in 3/4" pieces 1 head of broccoli, chopped 1 zucchini, chopped 1 small red onion, quartered 2 T avocado oil or ghee, melted 1 T lemon juice 1/2 t sea salt Garlic powder and paprika to taste. . Preheat oven to 400*. Toss the carrots and potatoes in oil and place on a rimmed baking sheet for 10 min. Remove from oven and toss all veggies together with the remaining 1 T of oil, lemon juice & sea salt. Place...

This weeks recipe comes from Brand Ambassador Chelsea Stockdale. Here's what you'll need: 1) 1 package of Rotini Noodles (I used GF Lentil Noodles) 2) A handful of baby tomatoes 3) 1/4 cup Balsamic vinegar 4) 1/2 cup olive oil 5) 1/2 farm fresh red/purple onion 6) 1/2 teaspoon dried oregano 7) 1 tsp minced garlic 8) 1 handful crumbled feta cheese (Use your New South cheese share if you can here!) 9) 1/2 tsp salt 10) 1/8 tsp pepper 11) 1/2 farm fresh cucumber Total Time: 20{ish} Minutes Prep Time: 5-7{ish} minutes Cook Time: 10 minutes Serves: 4 Step 1) Cook your pasta. Bring 4 quarts water and a pinch of salt to a boil. Add pasta and cook according to the packaged instructions. This is usually around 7-10 minutes. Once your noodles are tender and cooked, drain well and rinse them with cold water. Set them aside in a separate bowl that you'll use as the serving bowl. Step 2) While your pasta is cooking,...

This kale is slow cooked with savory flavors until tender. Enjoy with some Grass Roots Farmers' Cooperative grilled steak. Ingredients 1 bunch kale, any variety 2 cloves of garlic, chopped 2 Tbs. extra virgin olive oil 1 cup red wine ¼ tsp. salt Pinch of fresh ground black pepper Wash kale and remove tough stems. Next roll leaves in a “cigar” shape and sliver. Heat oil in a heavy 2 quart sauce pan; add garlic and stir until it begins to soften but not brown. Add kale and stir until leaves are coated with oil. Add wine and reduce heat to low, cover pan and cook slowly until the kale is tender (estimated time 20 minutes). Remove from heat and stir in salt and pepper. Recipe courtesy of Sandra Karcher, Heifer Village Volunteer To learn more about volunteering with Heifer International please check out www.heifer.org/volunteer....

From our contributor Libby Collar at Nourished Freedom: Did you know cabbage and cauliflower are sulfur-rich cruciferous vegetables that help protect and detox the liver by supporting Phase II pathways? Liver congestion is involved in blood sugar dysregulation, skin issues, sleep disturbances, hormone imbalances, etc. If you're dealing with any of those, you may want to bump up sulfur-rich vegetables like cabbage, broccoli, cauliflower, garlic, kohlrabi, Brussels sprouts, bok Chou, radish, turnips. Here's the recipe: 2 Tbsp coconut oil 1-1.5 lbs chicken breasts 1 small white onion, thinly sliced 1 head cauliflower, cut into florets 1/2 head green cabbage, thinly sliced 2 carrots, peeled and shaved into ribbons or chopped 3 cloves garlic, minced 1 tsp fresh ginger, grated 1/4 cup coconut aminos (or soy sauce) 1/4 cup chicken stock or bone broth salt and pepper to taste Heat oil in a large skillet until it starts to simmer. Season the chicken with salt and pepper, and add to the pan. Cook until browned. Stir in...

This fresh strawberry nacho recipe hits your taste buds like a sweet summer-y heavenly treat with each bite. It also doesn't hurt that it's gorgeous to look at. Ingredients 1 pint fresh strawberries whipped cream 1 Tbsp coconut oil raw cane sugar ground cinnamon fresh tortillas or pita bread Step 1) Heat your coconut oil in a sauce pan to "fry" your tortillas until they're golden brown on each side. Flip it over once they're pretty soft and brown on the outsides. Step 2) Remove your tortillas from the saucepan and add them to a paper towel. Sprinkle on a generous mixture of sugar and cinnamon to both sides of the tortilla. Then, cut them into bite-size triangles. Set aside. Step 3) Dice a couple of the strawberries to make for your "salsa". Then sprinkle a little bit of your sugar on top. Let these sit for about 10 minutes, then toss around. Step 4) Time to layer up your "nachos"!...