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CSA and Juice for Jan 8th Axxess Discount Changes

Our little CSA has made some improvements last year. We’ve upgraded our software system and made it possible to accept credit cards and e-checks. Our software has also made it possible for us to reach out to multiple drop off spots and include a Juice Share. Those improvement are costing us enough money that we had to cancel our Axxess Discount. It is still possible to cash in one time as a new customer, but we no longer offer our $5 discount for continued members. We will continue to pack our boxes as full as possible with all the fantastic organic veggies the farm has to offer. Please let me know if you have any questions.

CSA for JANUARY 8TH
CARROTS
RED TOMATOES
GREEN LEAF LETTUCE
YELLOW PEPPERS
GREEN KALE
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
DILL
LEEKS
BABY SPINACH
GREEN ZUCCHINI
BIG BOX ADD: CARROTS, CELERY, SUGAR SNAP PEAS, RED ONIONS from HUMMINGBIRD FARMS, RED BOAR KALE

Don’t ditch the dill! Herbs pack a huge nutrient punch and shouldn’t be forgotten when making meals. Check out what Dani, our local nutritionist has to say about it and then check out the cool carrot recipe below.

Often herbs and spices get bypassed in the aisles or tossed to the back of our refrigerators. But they supply much needed nutrition and antioxidants to support health. Dill is a relative to celery, fennel, parsley and carrot so like those vegetables it contain plentiful vitamins, minerals and It supplies nutrients that calm the digestive tract and soothe the intestines. Long considered a carminative because of it’s calming effect it has also been used to aid sleep. All green vegetables like this supply chlorophyll, a needed detoxifying nutrient. Vow this year to start using and eating all those herbs from your box! Dill as well as other herbs are easy to add to any dish and make a part of your diet! They are worth it for the nutrition they provide!

By Dani Rhoades, NC, www.wholesomepractices.com
Sources: Encyclopedia of Healing Foods by Michael Murray

Dill-licious Carrot Quinoa

(Carrot quinoa is an easy vegetarian recipe, that also makes a healthy gluten free side dish. Carrots are loaded with wholesome health benefiting compounds such as beta-carotenes, vitamin A, minerals and anti-oxidants while the quinoa is a high quality protein.)
Ingredients:
For the Quinoa
•1 cup quinoa
•2 tsp oil
•1 clove garlic (crushed/minced)
•2 cups vegetable or chicken stock
•½ cup freshly chopped dill
For the Carrots
•1 lb. carrots
•½ tsp fresh grated ginger
•1 tsp oil
•1 tsp honey
•pinch of salt
Directions:
1.Preheat oven to 425 degrees, and put 1 tbs of oil in skillet over med-high heat.
2.Add quinoa and garlic to skillet and stir frequently, until well toasted.
3.Add stock, cover and reduce heat to low-med. Simmer until liquid is absorbed.
4.Remove the quinoa from heat and stir in the chopped dill. Set aside covered until carrots are ready to add.
5.While quinoa is simmering, chop carrots into thick angled logs, mix them up in a bowl with the ginger, oil, honey & salt.
6.Spread the carrots out on sheet or roasting pan, and place in oven. Turn after ten minutes. Cook time will vary based on size of slices, but mine were perfect slightly firm in 20 minutes.
7.Add the carrots to the quinoa & fold in gently.
(Recipe from Mom Foodie)

Pinto Bean and Spinach Salad

(Pinto beans contain high amounts of the B vitamins thiamin, riboflavin and niacin. These are all necessary for growth and tissue building. Pinto beans are also rich in fiber. Dietary fiber helps to stabilize blood sugar levels.)
Ingredients:
3 tablespoons olive oil
1 tablespoon finely sliced lemon zest, plus 2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
coarse salt and ground pepper
3 cups cooked pinto beans
8 ounces flat-leaf spinach (4 cups), trimmed
1/2 cup parsley, chopped
1 tablespoon capers
2 scallions, thinly sliced
Directions:
In a bowl, whisk together oil, lemon juice, and mustard; season with salt and pepper. Stir in beans.
In a medium pot, bring 1 inch salted water to a boil. Add spinach; cover, and cook until wilted, 2 to 4 minutes. Drain spinach, and transfer to bowl with beans. Add parsley, capers, scallions, and lemon zest; toss to combine.
(Recipe from Martha Stewart)

Vegetable Tacos

(This is a fresh, light taco recipe that both carnivores and vegetarians love. It’s inspired by the popular veggie tacos served at a favorite local restaurant in Santa Monica.)
Ingredients:
2 tablespoons olive oil
1 leek, chopped (white part only)
2 cups chopped mushrooms
1 1/4 cup corn
2 zucchini, chopped
1 1/2 cup kale, sliced thinly
1 1/2 teaspoon fresh thyme leaves
1/2 teaspoon salt
freshly ground black pepper
1 tablespoon champagne vinaigrette
soft corn tortillas {5″ size}
4 ounces crumbled goat cheese
truffle oil
(note from me: use a high quality olive oil if you don’t have truffle oil on hand)
1. Heat olive oil in a sauté pan or skillet over medium high heat. Add the vegetables, thyme, salt and 1/2 t freshly ground pepper. sauté until vegetables are tender, stirring occasionally, about 8 minutes.
2. Add the vinegar, stir and sauté for 1 minute. Taste and adjust seasoning {salt} if you like.
3. Warm the tortillas in the microwave. If they are dry, place them between 2 damp paper towels and warm for 30 – 40 seconds.
4. To serve, divide the vegetable filling among tortillas. Top with crumbled goat cheese. Drizzle a little truffle oil on top. Dust with freshly ground black pepper.
(Recipe from Food 52)

JUICE FEAST for JANUARY 8TH
RED BEETS
GREEN CURLY KALE
GREEN LEAF LETTUCE
CARROTS
PARSLEY
RED BOAR KALE
LEMONS AND LIME from GOODLAND ORGANICS
CELERY
BABY SPINACH
DANDELION GREENS

Do you take the time and spend the money on a multi vitamin? How about a daily juice? Check out what Dani, our local nutritionist has to say about it! Let’s get to juicing!!

Many people take great care to select and take a daily multi-vitamin. While we certainly need a dose of a wide range of vitamins and minerals our bodies can use nutrients from foods much more readily than synthetic made isolated nutrients. Many multi-vitamins contain nutrients that are not in their absorbable form or contain harmful additives, fillers and even sugar! What if we took such care to juice daily and drink even just a shot of the most easily absorbable form of nutrients? As I have mentioned juice is basically pre-digested as the nutrients have been separated from the fibers making the freely absorbable and sent directly into the cell for metabolism. Even a shot adds a huge boost to your daily needs and supplies the nutrients in the form your body needs. Start the year right, juice for daily multi-vitamins!

By Dani Rhoades, NC www.wholesomepractices.com

Carrot-Beet Morning Energizer

(Carrot juice sweetened with beet juice makes a wonderful, energizing morning beverage. A piece of gingerroot gives this drink a healthy kick. Supposed to serve 2, but I drank the whole thing. Delicious!)
6 large carrots
1 beet including tops
1-inch piece of fresh ginger
a few celery stalks

Afternoon Cruiser
1/2 bunch of kale
Small handful of Italian dandelions
2 apples (granny smith and fuji)
1 of a large cucumber or head of lettuce
1/2 of a lemon
4 stalks of celery
A small piece of fresh ginger