News & Recipes

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,...

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...