Uncategorized

Last week, our CSA box contained purple hull peas. Our lovely partner and CSA member Chelsea Stockdale created this delicious recipe and we excited to share it with you!

Here’s what you’ll need:
1 TBS Dried or Fresh Parsley
1 cup purple hull peas
1 lemon
Water
Salt & Pepper to taste

*Serve with a side of pita chips, crackers or veggies!* *High powered blender or food processor and griddle

Total Time: 50 minutes
Total Prep Time: 5 minutes
Total Cook Time: 40-45 minutes (slow cooking the peas)

Step 1) Boil a few cups of water in a saucepan. You’ll need enough water to cover your peas. Add in salt and pepper here. Add your peas to the boiling water and lower the heat to simmer. You’ll want to simmer them for about 45 minutes or until tender.

Step 2) Drain your peas and add them to the blender.

Step 3) Charbroil your lemons by cutting them in half and sitting them on a griddle for about 5 minutes. You don’t have to do this step, totally optional! The flavor is just a tiny bit smokey which is delicious here, but not 100% necessary. Make it your own!

Step 4) Combine your peas in the blender with your parsley and your squeezed lemon juice. Blend until smooth and creamy.
Step 5) Serve and Enjoy! This dip is delicious with pita chips, crackers or chips!

Now how easy was that? Super simple, right?

Click here to check out the recipe on Chelsea’s blog 

 

This weeks CSA box contained so many delicious items. Use your peppers, onions and squash (& Grass Roots Farners’ Cooperative chicken!!) to create this tasty dish. Let us know how it turns out too!

Ingredients

1/3 cup ketchup
1/3 cup packed dark brown sugar
1/3 cup low-sodium soy sauce
1/4 cup canned pineapple juice
4 Tbsp olive oil , divided, plus more for brushing grill
1 1/2 Tbsp rice vinegar
4 garlic cloves , minced (4 tsp)
1 Tbsp minced ginger
1/2 tsp sesame oil
Salt and freshly ground black pepper
1 3/4 lb boneless , skinless chicken breast, chopped into 1 1/4-inch cubes
3 cups (heaping) fresh cubed pineapple (about 3/4 of 3 lb pineapple)
1 1/2 large green peppers , diced into 1 1/4-inch pieces
1 large red onion , diced into 1 1/4-inch pieces

Instructions

In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in 3/4 tsp pepper and season with salt if desired. Place chicken in a gallon size resealable bag. Reserve 1/2 cup of the marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 1 hour (meanwhile soak 10 wooden skewer sticks in water for 1 hour).

Preheat a grill over medium heat to 400 degrees. Meanwhile, drizzle remaining 2 Tbsp olive oil over red onion, bell pepper and pineapple and toss. Season red onion and bell pepper with salt and pepper, then thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used. Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/4 cup of remaining marinade. Rotate to opposite side and brush remaining 1/4 cup of marinade on opposite side and allow to grill about 4 minutes longer, or until chicken registers 165 degrees in center on an instant read thermometer. Serve warm.

Post Your Plate &
Tag us on FB & Instagram
@newsouthcoop

 

In this weeks box (week 4 of summer csa) we have a wonderful variety of warm weather veggies. On top of the watermelon, radish and tomatoes, our box features beautiful yellow and patty pan squash. Here is a great recipe for the zucchini and squash in this weeks CSA box! Try it out and let us know how it tastes. Shoot, post your pictures online and tag @newsouthcoop . Happy Dinner!

Ingredients:
2 pounds assorted summer squash (such as zucchini and summer squash), halved lengthwise
1 large Vidalia onion, halved
Cooking spray
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 cup torn fresh basil leaves
1/2 cup torn fresh mint leaves
1/2 cup fresh flat-leaf parsley leaves

Directions:
Preheat grill to high.
Coat cut sides of squash and onion with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange squash and onion, cut side down, on grill; cover and grill 5 minutes. Rotate vegetables; cover and grill 3 minutes. Turn vegetables over; grill 2 minutes. Remove squash from grill. Continue grilling onion 4 minutes; remove from grill. Cool to room temperature.
Coarsely chop vegetables; place in a large bowl. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, and juice; toss to coat. Add basil, mint, and parsley; toss

 

ENJOY!

A new recipe from Chelsea Stockdale. We encourage to try recipes and let us know how you like them! Pictures are welcome and be sure to tag @newsouthcoop on Instagram or share to our Facebook!

 Let’s talk meatloaf today people! Welcome back to another edition of my recipe series “Chewsday Tuesday”! If you’re new around here, I have partnered up with the amazing team at New South Coop and I get to take part in their weekly CSA produce boxes filled with delicious and fresh seasonal veggies!  We’re supporting our local farmers here in the state of Arkansas while getting healthy in the meantime, what could be better right? Right! 

So, last week we took on the side dish department which was delicious and simple in every way! If you missed it, you can read all about it here. This week we’re tackling the main dish. The main cheese. The main man, the entree part of dinner. Are you excited? Because, I know I am! I love, love, love finding new dinner recipes that I can keep in my rotation that are filling, SIMPLE, healthy, AND delicious! That is exactly what this week’s recipe is wrapped up into one pretty green little basil bow. Let’s get right into the good stuff shall we? Here we go!

Here’s what you’ll need:
Topping:

1) 1 TBS chopped basil (FRESH!)
2) 1 TBS Apple Cider Vinegar
3) 1/4 cup chopped tomatoes
4) 2 TBS tomato paste
5) Pinch of salt

Meat Mix:

6) 1 tsp salt
7) 1 tsp garlic powder
8) 1 egg
9) 3 TBS chopped basil (FRESH!)
10) 2 TBS tomato paste
11) 1/4 cup almond flour
12) 1 pound ground turkey

Total Time: 40 minutes
Prep Time: 10 minutes
Bake Time: 30 minutes
Serves: 4

 In this week’s box we got the yummiest fresh tomatoes that were just dying to be cut into. Can you see the juice? Mmmmm…fresh tomatoes with a pinch of salt and a hint of pepper on a hot summer day is just so satisfying. YUM! Not only are they good for the taste buds, they’re even better for our health. Did you know that tomatoes are high in Vitamin C and Beta-carotene? (Beta-Carotene is a major help for our skin!) They’re also filled with lycopene making them a natural cancer fighter, so these babies come with a major punch! 

And…what do ya know, we also got a big bundle of fresh basil so I was too excited when I saw them both and knew they would compliment each other well in this recipe. Basil is known for it’s antioxidant properties and it ALSO fights free radical damage while being great for lowering inflammation. 

Are you convinced you need to start having these veggies on the regular yet? I sure hope so! 

 Step 1) Preheat your oven to 400 degrees. Then, go ahead and dice up your tomatoes and chop your basil. Set these to the side for just a minute. 

Step 2) In a medium bowl, combine your ground turkey, almond flour, 2 TBS tomato paste, 3 TBS chopped basil, egg, 1 tsp salt and garlic powder. Mix it around until everything is evenly combined. 

 Step 3) Form your meat mix into a loaf shape and place it on a foil lined baking sheet. 

Step 4) In a separate bowl, combine your 2 tbs tomato paste, chopped tomatoes, 1 tbs chopped basil, pinch of salt and apple cider vinegar. Once it’s mixed well, cover the top of the meatloaf evenly.

 Step 5) Bake your meatloaf at 400 for 30 minutes. (It looks like there’s cheese in it doesn’t it? Nope, no cheese! Just turkey fat that bakes into a little yellow formation.) 

 Step 6) Serve and ENJOY! 

 I wasn’t lying when I told it was easy! Just a few simple steps and dinner will be hot and ready for your family! Did I mention this recipe is gluten free, dairy free, AND soy free? Yep, you’re welcome paleo/whole 30 lovers! “

For more recipes from Chelsea, check out her website HERE.

From our contributor, Chelsea Stockdale:

This recipe will save you so much time when you rush home for dinner, you may end up making it a few times a week. You can always mix around some of the ingredients here, so feel free to mix and match however you’d like.

Kale is such a great source of vitamins and minerals that our bodies crave and need on a daily basis. It’s rich in Vitamin C and beta-carotene (which are among the best antioxidants we can have). Kale is also a great source for heart health, cancer prevention, brain development, and healthy vision. It even has anti-inflammatory properties. Are you convinced you need some kale in your life yet?

Ingredients
2 full sized sweet potatoes (depending on how many you’d like to serve)
1 bundle of kale
3 Tbsp olive oil
1/4 to 1/2 cup organic chicken broth
Turkey Sausage (or Chicken Sausage)
salt & pepper

Step 1) Slice your sausage into 1/2 inch thin slices. Then, add 1 Tbsp of Olive oil to your pan and add the sausage. Heat over medium heat.  You’ll want to brown each side evenly. You can also season here with salt/pepper.

Step 2) Set your sausage aside and go ahead and spiralize* your sweet potatoes noodles. (I used two full sized sweet potatoes and it served a good amount of noodles. Adjust according to how many you’ll be serving.) After you’re done spiralizing, start chopping your kale.

Step 3) Add 2 Tbsp of olive oil to your saucepan and top with the sweet potato noodles and kale. Let these cook down in the olive oil for about 5 minutes. You can also add a sprinkle of salt here too for extra flavor.

Step 4) Once the veggies are soft, add your chicken broth. Saute here for another 3-4 minutes.

Step 5) Last step is to add your sausage back to pan and mix everything around. Let it warm the sausage back up and season with the flavor for a few minutes. Serve and enjoy!

Recipe courtesy of ChelseaBeHealthy.

*Spirazlier* (You can always cube the sweet potatoes if you don’t have a spiralizer on hand.)
Note: You can substitute kale for spinach and the meat for any type of meat you’d like. The sausage has great flavor though. Try Grass Roots Farmers’ Cooperative for a great local meat to go with the local vegetables. 

 

Meet Libby Collar, one of our Brand Ambassadors for the 2017 CSA Season:

“I joined the CSA through New South Produce Co-Op a few years ago after learning about it from a friend, and it has been the best experience! We had been part of a different CSA and loved picking up our weekly share of local, naturally grown produce. One of the many things I love about New South is the freshness and variety of produce you get, as they source from several different farms across Arkansas. There is just something about bringing home sustainably grown vegetables recently harvested at the peak of ripeness! I’m also looking forward to additional meat, cheese and flower add-ons this season.  After being part of the CSA, I am so excited to be working with the co-op to help educate others on the importance of eating locally and supporting our local farmers.

Optimal health depends on a whole foods diet, ideally through supporting local farmers to ensure freshness and nutrient density. I have always been fascinated with the beauty of food, and I’ve experienced its healing power first-hand. Through this healing, I developed a passion for helping others transition to real food and making that process as easy as possible. I’m finishing up my certification as a Nutritional Therapist, NTC through the Nutritional Therapy Association, and work one-on-one with people to help restore balance through nutrition. In my free time, you’ll find me doing yoga or outside on a trail with my husband and our two dogs.”

Meet Chelsea Stockdale, one of our Brand Ambassadors for the 2017 CSA season:

“Hi! I’m Chelsea, the blogger behind Chelsea Be Healthy. I am a born and raised Arkansan with a passion for all things health and wellness. I believe that healthy living can and should be fun all while creating a balance of happiness, conscious living and intentional healthy choices. I am a firm believer in the holistic approach to living and loving a healthy lifestyle. I like to focus on all areas of how our lives are connected and are functioning as one. I also love to run, do yoga, and pretty much all things outside that make me move! When you don’t find me outside, I’m in the kitchen diving into all sorts of new colorful recipes to help nourish my mind, body and soul.
I couldn’t be more excited to partner with the amazing team at New South this season to get to expand my taste buds all while supporting our very own local farmers. Knowing exactly where my food comes from is so important to me all while supporting the farmers hard work and dedication makes each bite taste that much better. I can’t wait to dive into the fresh greens and berries as I love finding new ways to sneak more into my diet on a daily basis. I’m so looking forward to this 2017 season as we work together to reach as many Arkansans as possible to show that eating healthy and local can be rewarding and delicious, one CSA box at a time!”