Just a Little Dirt

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...

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...

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, 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...

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"!...

This is great as a sandwich spread but equally enjoyable on a thick slice of tomato. Ingredients 1 medium cucumber, peeled & grated 1 medium onion, peeled & grated 1 tsp. salt 8oz cream cheese 1 Tbs. mayonnaise Mix together cucumber, onion, and salt then let stand 30 minutes. Put in a sieve and drain off liquid. Next mix in the cream cheese and mayonnaise. Add salt and pepper to taste. Recipe courtesy of Sandra Karcher, Heifer Village Volunteer To learn more about volunteering with Heifer International please check out www.heifer.org/volunteer...

From Chelsea Be Healthy: Today is all about eating the colors of the rainbow with this delicious Super Veggie Power Bowl. This recipe is about simplicity and freshness to make for one heck of a delicious and nutritious meal. Now, you're more than welcome to mix and match, switch it, change it--re-arrange it however you'd like. This is just a starting off point to get your bowl moving and shaking. Feel free to top it off with whatever your taste buds are hungry for. Here's what I used: Sweet Potato (Peeled and Sliced) 1 handful Spring Mix lettuce 1 handful Spinach 1/2 head of Broccoli (chopped evenly) 1 handful of Beets 2 Carrots 1/2 Avocado 1 bunch Asparagus For my added protein, I chose shredded rotisserie chicken that I picked up from Whole Foods. This is where you can choose any type of extra protein you'd like: Eggs, turkey, salmon, tuna, etc. Step 1) Prepare your veggies. Go ahead and peel, slice,...