Just a Little Dirt

Any combination of root vegetables will work for this recipe, so use what you have. Makes a great side dish with dinner, or drop a fried egg on top for a hearty breakfast. Ingredients 7 carrots, peeled and shredded (food processor) 2 sweet potatoes, peeled and shredded 1 bunch radishes, washed and shredded 1 bunch beets, peeled and shredded 1/4 cup olive oil 2 Tbsp lemon juice 2 Tbsp dried thyme 1 tsp sea salt 1/2 tsp black pepper Preheat oven to 325 degrees F and line 2 rimmed baking sheets with parchment paper. Combine all ingredients in a large bowl and toss well. Spread vegetables on baking sheets and bake for 20 minutes. Rotate baking sheets 180 degrees and bake for another 20 minutes. Recipe courtesy of Libby Collar with nourishedfreedom....

Enjoying a fresh, Arkansas strawberry is the promise of spring. Pile freshly sliced strawberries on top of these cookies for a sweet afternoon treat. Top with whipped cream for an added touch. Ingredients 1 cup butter, softened 1/2 tsp almond extract 2-2/3 cup all-purpose flour 1/2 cup granulated sugar 1/8 tsp salt coarse sugar, optional Mix softened butter and almond extract together until smooth. Shape into a log, cover, and refrigerate until firm. Preheat oven to 325 degrees F. In a large bowl, stir together flour, granulated sugar, and salt. Break or cut butter mixture into small pieces. Cut butter mixture into flour mixture with a pastry blender until mixture resembles fine crumbs and starts to cling together. Knead dough until smooth; form dough into a ball. (Dough will eventually come together during kneading from the warmth of your hands.) Divide dough in half. Roll each portion of dough to ¼-inch thickness on a lightly floured surface. Cut out dough...

This recipe is so easy and easy to adapt, you can make it throughout the spring and summer, changing out the greens with the season. Ingredients 4 cups fresh arugula 1 Tbsp minced garlic 1 cup sunflower oil or olive oil 2 Tbsp pine nuts, roasted* 1/2 cup freshly grated Parmesan cheese *raw cashews or pistachios are a good substitute Put all ingredients in a food processor and blend. Enjoy on fish, as a salad dressing, on bruschetta, sandwiches, and of course pasta. Store in a covered container in the refrigerator or place in freezer-safe container and freeze for up to 6 months. Recipe courtesy of Chef Bonner Cameron at Bistro Catering...

We had a question last week from a spring CSA customer, asking how our farmers deal with squash bugs while growing organically. Tara Stainton from Rattle's Garden was kind enough to supply us with her answer: "I have not found a great organic biological control for squash bugs so we rely completely on timing and understanding that I can't grow squash through the entire summer like a conventional grower. We plant our summer crop as early as possible, giving them a good jump in our greenhouse. We plant a LOT of them to make up for what we are going to start losing already in the first few weeks. And the key for me has been making the decision to pull all cucurbits (squash, cucumbers, etc.) from the field on July 1, at which time we are overrun by squash bugs. We go for the next 45 days without having any of these...

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...

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 salad is far from your typical garden salad: roasted beets, goat cheese, and homemade dressing. From our friend and chef, Ryan Hickman at Eurest Compass Group, it is the perfect accompaniment to grilled chicken or steak. Ingredients: 6 small to medium beets, peeled and cut in half 4 small carrots, peeled 3 small radishes, sliced 1 pound salad mix greens 1/2 pound arugula or spinach leaves 4 ounces goat cheese Honey-Balsamic Vinaigrette 3/4 cup olive oil 1/4 cup balsamic vinegar 1 tbsp Dijon mustard 2 tbsp local honey pinch of salt & pepper Heat oven to 350 degrees F. Roast the beets for approximately 1 hour, or until the centers are fork-tender. Allow to cool. Thinly slice the carrots and place in a bowl of cold water with the sliced radishes. When beets are cool, cut into bite-size pieces. Place all ingredients for the vinaigrette in a large jar. Shake until completely combined. On a large platter, combine the salad mix and greens. Top...

Most of our farmers will talk to you about the importance of family, but one family stands out above the rest: the Dettelbach Family. Their farm is powered by three generations, working in unison to create not only a sustainable farming system, but a closer family unit. Steve and Ashley Dettelbach's farm is in Wynne, Arkansas. Not only do they grow produce for New South cooperative, but they also raise animals for the Grass Roots Farmers' Cooperative. Their farm is a lively mix of row gardens and animal pens. The soft sounds of chicks are caught in the fierce Delta winds and blown across to where the sheep are grazing. The pigs run out to greet Ashley, from where they are pastured in an area that used to grow carrots and kale. They happily root up the tubers, enjoying a snack and turning over the soil. The new row house is...

Josh Hardin always seems to be smiling. Maybe that is why he calls his farm Laughing Stock Farm. He is one of those people who you meet, and you just know they have found their calling. They are certain in who they are and what they are meant to do. John certainly knows. His long-time customers at the Central Arkansas farmer's markets look for his familiar face. It is this love of service that calls Josh to farm: "I have been driven to farm by many people and beliefs. The most prominent moment has really been my connection to customers in the direct market atmosphere. From the first time I sold produce at market with my brother at the age of 14, I have been a market farmer. Since that summer, I have only missed one season of selling our family’s fruits and vegetables directly to the people that enjoy them. I am...

Joe Carr wasn't always an organic veggie farmer. While he has a long history of farming and working hard, he began his career as a cattle man in Northwest Arkansas. Eventually growing produce caught his eye, and he hasn't slowed down since. When I asked Joe recently what drives him to farm, he replied with his tongue-in-cheek style. "What drives me to farm? Usually it is my forty horse Kubota tractor! But seriously farming is part of my heritage something I inherited from my grandparents.I love growing crops and building the soil. I like the independent lifestyle, and I've always enjoyed working hard and being able to enjoy the fruits of my labor. There is much more to be realized than just the monetary benefits." Joe's farm, Joe's Farm Fresh Produce, is one of the founding members of the New South Produce Cooperative. His commitment to sustainable agriculture is evident by the long hours...