News & Recipes

They're not only cute but nutritious and tasty as well! Many of the nutritional benefits gained from consuming eggplants are obtained from the skin of the vegetable. The skin provides a great amount of fiber, potassium, as well as vitamins C, K and B6. Try this grilled fairy tale eggplant and tell us what you think! Ingredients 1 lb. fairy tale eggplant, halved lengthwise, stems intact Kosher salt 1/4 cup olive oil; more for brushing 2 medium cloves garlic, finely chopped 1 tsp. coarsely chopped fresh rosemary 1 tsp. fresh lemon juice Freshly ground black pepper Preparation Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Lightly season the cut halves of the eggplant with salt and let sit while the grill is heating. In a 1-quart saucepan, cook the oil and garlic over low heat, stirring occasionally, until the garlic is golden, 3 to 4 minutes. Remove from the heat, add...

Unfortunately, improper storage can result in blueberries that are anything but tasty. In some cases, it can result in berries that are mushy and moldy. Sort the moldy blueberries from the fresh ones. Look for berries that have white, fuzzy mold and toss them out. The mold can be found around the stem area. You will also want to discard any berries that are too soft or wilted looking; they are too ripe and will rot quickly. Sorting the bad berries from the good ones will prevent mold from spreading. Pull off any stems. Most of the stems should have fallen off on their own, but it would be a good idea to go through the berries again and pick off any remaining stems. They won't harm you if you eat them, but they will taste bitter. Consider raising the blueberries with one part vinegar and three parts water. In general, you should...

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...

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,...