News & Recipes

Storage Store fresh ginger in a plastic bag or airtight container in the refrigerator for up to one week. When cooking with ginger, use a metal spoon to remove the outer skin, then chop or grate to desired consistency. The fresh ginger in this week’s CSA is a very special treat. Saving it for a special dish or a special day is easy. Ginger freezes beautifully, so if you aren’t able to get to it right away, place it in a freezer-safe zip bag and pop it in the freezer. I usually keep some frozen ginger on hand. Frozen ginger is very easy to grate. Grated ginger and minced garlic are the starter for any type of stir fry or Asian dish I am cooking. Another way to use this week’s ginger is to make a ginger syrup. Simply peel and chop the ginger. Measure how much you have. Whatever the amount, add...

(Recipe from Jennifer at Natural Things Foods Store) This recipe uses lots of delicious things that can be found at any local farmstand or farmer’s market. It is also a great way to use up leftover rice. Farmstand Rice Ingredients 2 cups cooked brown rice 1 pound Grass Roots ground turkey 1/2 white or yellow onion, finely chopped 1 clove garlic, chopped 1 bell pepper, finely chopped 3 small summer squash, finely chopped 1/2 pint fresh okra, thinly sliced into rings 1/2 pint cherry tomatoes, halved 1/2 teaspoon paprika powder 1/4 teaspoon turmeric root powder 1/4 teaspoon chili powder salt & pepper 1/2 cup grated mild cheese Instructions In a large skillet, cook ground turkey over high heat until no pink remains and it is browning at the edges. Remove from skillet and set aside. In same skillet, add about a tablespoon oil and warm over medium high heat. Add onion, garlic, and bell...

(Recipe from Jennifer at Natural Things Foods Store) Kale is one of those vegetables that is easy to add into other dishes, almost as an afterthought. In this side dish, the kale is the star! Dressed up with simple additions, it is impressive enough for guests. Fancy Kale Ingredients 1 bunch kale, washed 1/4 cup pecans, raw 1/4 cup dried cherries 1 tablespoon butter 1 tablespoon oil pinch salt & pepper Instructions Heat oven to 375 degrees. Place raw pecans on a baking sheet in a single layer. Bake nuts for about 15 minutes, or until toasted and fragrant. Remove from oven and set aside to cool. Rip the kale from the stems and chop. In a large skillet, bring the oil and butter to melt over medium high heat. Add chopped kale and stir to coat. Continue stirring for about 2 minutes, or until bright green and crisp tender. Add dried cherries, pecans,...

(Recipe from Jennifer at Natural Things Foods Store) There are so many ways to prepare summer squash. This one is very simple to do and has great flavor. The touch of honey brings out the natural sweetness in the squash without being overpowering. Simple Squash Ingredients small to medium sized summer squash, washed 1 tablespoon honey 1/2 tablespoon butter dash salt Instructions Heat the oven to 375 degrees. Cut the summer squash down the middle to create two halves. Place cut side up on a baking sheet. Warm the honey and butter together and stir to combine. Brush the honey mixture onto the cut parts of the squash. Sprinkle with a touch of salt. Bake for 15 to 20 minutes, or until fork tender. ...

Storage Kale is a vitamin-packed, hearty green that is as healthy as it is delicious. That’s why proper storage is so important. Treat it right, and it stays fresh for quite some time. So don’t pre-wash it, keep it very cold, and away from apples. Yes, apples. Kale is super fragile, despite its heartiness. And because of all the grooves that some varieties have, it takes it forever to completely dry. So don’t bother wetting it again. I beg you! Washing it before storage will only increase spoilage. So do we wash our kale before storing it? Oh, kale no! Now, you want to store kale in the refrigerator (duh!) but in the coldest part of the fridge. Kale tends to get more and more bitter the longer it is left at room temperature, so keep it cool, sucka’! I tightly wrap my kale in a paper towel and then place it in an air-tight...

(Recipe from Jennifer at Natural Things Foods Store) Peaches do not seem to need a recipe. You just eat them! But I admit to enjoying with relish a good peach cobbler. We often only associate fruits with sweet desserts, but I wanted to create a savory one instead. Not that it doesn’t have its share of sweetness, but it is balanced with savory flavors, too. I make a version of this in the fall with figs, but peaches seemed perfect for a summer dish.   Savory Peach Tart Ingredients 3 large peaches 1 sheet puff pastry, thawed 1 large egg handful of arugula leaves 1 tablespoon honey 3 sprigs of fresh rosemary Instructions Heat oven to 400 degrees F. Roll out thawed puff pastry sheet. Place into a shallow dish and press into the edges. Beat egg and brush liberally over the puff pastry. Sprinkle arugula leaves on top of egg. Peel and slice peaches...

(Recipe from Jennifer at Natural Things Foods Store) My aunt made this dish at a family gathering a few years ago. It was such a smash hit that I asked for the recipe. She cut it out of the paper and gave me the clipping. I have heard of other versions of this called Texas Caviar, which uses more Southwest flavors like jalapeno pepper, cilantro, and lime juice. It is different every time I make it, as the basic recipe is so easy. Sometimes I add corn kernels, sometimes I add farro or quinoa, sometimes I change up the beans, but it always turns out great. It is perfect for picnics, too, as it doesn’t need to be kept cool. I really hope you try this one!   Mississippi Caviar Ingredients 1 can black eyed peas, rinsed and drained 1 can black beans, rinsed and drained 1 large green bell pepper 1 large red...

Storage Store summer squash unwashed in a plastic bag in the refrigerator. Wrap tightly to minimize contact with air, and be careful not to bump or scratch the squash as this will cause it to bruise more quickly. Use squash within 3-5 days. Preservation To freeze summer squash or zucchini, first wash the squash and slice to desired thickness. Blanch in boiling water for 3 minutes, then transfer to a bowl of ice water. Drain and place in a freezer-safe airtight container for storage. An alternative method for freezing is to shred the squash and freeze without blanching. The shredded squash can be used for baking, soups, or fritters. Squash and zucchini can also be preserved by pickling. For this method, use the recipe above or another trusted pickling recipe. Check these out: Grilled Summer Squash Sauteed Baby Squash with Basil and Feta Summer Squash Pizza Chicken and Summer Vegetable Tostadas Tomato, Squash, and Red Pepper Gratin Zucchini Boats with Ricotta Basil...

Drying Herbs Tie stems in bundles and hang the herbs upside down. Use twist-ties so you can easily tighten the bundles when stems shrink as they dry. A warm, dry spot is best; avoid the kitchen. Wrap muslin, a mesh produce bag or a paper bag with several holes around the bundle, and tie it at the neck. A drying screen helps dry leaves or sprigs. Make your own from an old window screen or hardware cloth mesh stapled to scrap wood or a picture frame. Lay cheesecloth over the screen, and place herbs on the cloth. Herbs can take a few hours to several days to dry fully. Storage To store herbs in the refrigerator, first place them stem-side down in a jar of water like you would with fresh flowers. This keeps the herbs hydrated and prevents them from wilting in the bag, allowing them to stay fresh much longer *Keep in mind...

About Honey Store honey at room temperature out of direct sunlight. Over time, liquid honey also tends to naturally crystallize - a process where the honey appears to be thickened, become lumpy and grainy. The rate of crystallization varies for the different types of honey. Crystallization is easily reversible and does not affect the taste and quality of the honey at all, although it adversely changes its appearance. So, please don't throw away sugary-looking honey, it hasn't gone bad! To bring honey back to its natural consistency, all you need to do is boil water in a small pot and place the jarred honey in the hot water. As soon as the granules dissolve, take the jar out of the water and let it cool. Ideal Storage Honey should be stored in a cool dry place, making sure that the container cap is on tight since honey tends to absorb moisture from the environment Store honey at room temperature....