Roasted Delicata Squash with Quinoa, Apple and Arugula Salad

Delicata “delicious” squash has a smooth, rich creamy taste and texture similar to butternut, without the peeling. The skin is thin, edible and add’s a crisp texture. It can be steamed in as little as seven minutes when cut into 1-inch cubes, baked, grilled or roasted in up to thirty minutes, and has a savory sweetness when caramelized.

This light-weight squash is easy to cut, clean and cook. If you’re feeling adventurous, the seeds can be roasted for a crunchy snack! Delicata squash is excellent paired with Sage Mountain Pork, onions, maple & cayenne pepper or simply with a pinch of salt!

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Today I’ve decided to boost Delicata’s antioxidant, anti-inflammatory, anti-diabetic and insulin-regulating benefits with two super foods! The most protein-rich food available, Quinoa contains all nine essential amino acids, is rich in iron, magnesium, B2, manganese, and lysine essential for tissue growth and repair.

Arugula, my favorite green discovered last summer working at Sage Mountain Farm, has surprising health benefits. Inactivating cancer-causing chemicals, arugula protects cellular DNA from damage, induces cell death in cells that have already become cancerous, and prevents tumor blood vessel formation and tumor cell migration. Wow! Arugula’s vitamin and mineral rich content are necessary for soft subtle healthy skin, healthy eyes by preventing eyestrain, strong bones decrease rick of osteoporosis, boosts mood naturally by increased production of serotonin, creates red blood cells and is an excellent blood cleanser and oxygenator.  Chlorophyll rich arugula has a strong detoxification effect, increases energy levels and is being studied to prevent against heart disease, diabetes, Alzheimer’s and depression.

 

Arugula, squash and apples are great weight loss food too! Replace foods that promote weight gain with leafy greens & veggies as a simple way to boost your nutritional intake and minimize body fat storing insulin spikes. In the long term this is a far easier way of keeping the weight off than restrictive dieting.


Roasted Delicata Squash with Quinoa, Apple & Arugula Salad

Toss quinoa with arugula, apple, raisins and fresh herbs, then spoon the salad into a halved baked squash.

Ingredients:

  • 2 Delicata squash, halved lengthwise and seeded
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 cup quinoa
  • 2 tablespoons golden raisins
  • 1 tablespoon sherry vinegar
  • 1 teaspoon honey
  • 1 Granny Smith apple, finely diced
  • 1 large shallot, minced
  • 1 garlic clove, minced
  • 2 tablespoons chopped mint
  • 2 tablespoons chopped parsley
  • 2 cups arugula

Preparation:

  1. Preheat the oven to 350°. Brush the cut sides of the squash with 1 teaspoon of the olive oil and season with freshly ground Himalayan salt and pepper. Place the squash cut side down on a baking sheet and roast for about 45 minutes, until tender.
  2. Meanwhile, in a saucepan, bring 2 cups of lightly salted water to a boil. Add the quinoa, cover and simmer for 10 minutes. Stir in the raisins and simmer, covered, until the water is absorbed, about 5 minutes. Transfer the quinoa to a large bowl and let cool.
  3. In a small bowl, whisk the vinegar and honey with the remaining 1 tablespoon plus 2 teaspoons of olive oil and season with freshly ground Himalayan salt and pepper. Add the dressing to the quinoa along with the apple, shallot, garlic, mint and parsley and toss well. Add the arugula and toss gently.
  4. Set the squash halves on plates. Fill with the salad.
  5. Give thanks… and enjoy!

Additional Recipe

Healthy Roasted Delicata Squash Seeds:

Scoop the pulp and seeds from inside the squash and separate out the seeds. Place them in a single layer on a cookie sheet and lightly roast them at 170°F for 15-20 minutes. By roasting at a low temperature for a short time you help to preserve their healthy oils.


*Winter squash is a vegetable that might be especially important for us to purchase organic. Recent agricultural trials have shown that winter squash can be an effective intercrop for use in remediation of contaminated soils, according to whfoods.com. For this reason, make a special point of purchasing certified organic winter squash from a local, small certified organic farm. We at Sage Mountain Farm are dedicated to growing the most nutritious, delicious certified organic fruits and vegetables.


At Sage Mountain Farm, we supply only the best nutrient rich produce grown in good healthy soil, mountain rich air using the cleanest natural volcanic spring water available to our local customers in San Diego County, Riverside and Palm Springs.

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Let’s make small farms in our region stronger and profitable. Coming soon new ways that you can support small farms in your community!

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Now available! from Sage Mountain Beef 



This week in my Sage Mountain Farm CSA box:

Local Raw Clover Honey, Strawberry Watermelon Jam, Local Farm-fresh Eggs, Concord grapes, Certified Organic tomatoes, a variety of Apples, Oranges, Radishes, Candy Onions, Tomatillos, Delicata & Butternut Squash, Dates Medjool, Watermelon, and a bag big of luscious Arugula.


Thank you for visiting the Sage Mountain Farm BLOG!
Subscribe & follow
Comments, suggestions and questions?
Contact me directly: amy@sagemountainfarm.com
Visit www.sagemountainfarm.com & www.sagemountainbeef.com
for more information about our farm.
Together, let’s get healthy!

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Many blessings to you and yours!

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Apples!

You’ve probably heard the expression, “you are what you eat,” but what exactly does that mean? Put simply, food is fuel, and the kinds of foods and drinks we consume determine the types of nutrients in our system and impact how well mind and body are able to function, Mental Health America reports.

It’s not surprising that eating a daily intake of fruits and vegetables makes us more likely to have a longer life expectancy than those who don’t. When you look at all the available research, it becomes perfectly clear that “Food is Medicine” and consuming a little everyday is vitally important to over-all good health.

The benefits of eating an organic apple a day:


Apples are a wonderful source of tasty essential vitamins & minerals
like magnesium, potassium, and vitamin C.

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  1. Weight loss and Obesity
  • Apples are filling, without costing you a lot of calories. “When healthy adults consumed one medium-sized apple approximately 15 minutes before a meal, their caloric intake at that meal decreased by an average of 15%.”
  • The magic of apples comes from its two types of fiber!
  • The apple’s peel, containing most of its fiber boosts calorie burn and increases muscle and brown fat, lowering the risk of obesity. Maintaining a healthy weight is also important for keeping your blood pressure at a safe level.
  1. Cholesterol & Cardiovascular Health
  • An apple a day can lower cholesterol by 40%, as reported in a study at Ohio State University. Researchers at the University of Oxford calculated what would happen if 70 percent of people over age 50 ate an apple daily, and compared that with putting that same group of people on statin drugs. They estimated that out of 17.6 million people 8,500 deaths would be avoided annually because of the apples, and 9,400 due to statins.
  • Pectin works with the phenolics in its skin to lower your plasma cholesterol and triglycerides. This aids the body’s absorption of cholesterol more effectively and leaves less cholesterol to accumulate in the arteries.
  1.  Healthy Lungs
  • Apples are tremendous anti-inflammatory agents. Five or more whole organic apples consumed a week; with their skin provide better lung function.
  • The decreased risk of lung cancer and anti-asthma benefits of apples has surprised health researchers. In one study, apples showed better risk reduction for asthma than total fruit-plus-vegetable intake combined!
  1. Cancer Fighting
  • Apples are high in antioxidants and prevent cell damage. They show a distinct and undeniable capacity to reduce lung cancer and slow its spread. Apples prevent colon cancer, while fighting against liver, colon, prostate and breast cancers.
  1. Gut Bacteria & Digestion
  • The important health benefits of apples may stem from their impact on gut bacteria. After apple is consumed, bacterial changes in the large intestine provide more available fuel to the large intestine cells, according to whfoods.com.
  1. Decrease Risk of Diabetes
  • Apples have been shown to lessen absorption of glucose from the digestive tract, making it easier for you to regulate your blood sugar.
  • Sugar (fructose) in fruit, has a very different effect on our biochemistries than other sugars. Sugar that comes in the form of a whole food (like an apple) is absorbed slowly because it takes more time to digest, and this helps insulin levels to stay steadier.
  • Eating apples on a regular basis might reduce insulin resistance, which should lead to lower blood sugar levels. The polyphenols in apples, which are found primarily in the skin, stimulate your pancreas to release insulin and help your cells take in sugar, according to healthline.com.
  1. Brain Food
  • Apples increase acetylcholine, which is linked to concentration, problem-solving, and memory. Apples stop the gradual breakdown of dopamine-producing nerve cells, which can be an underlying cause of Parkinson’s disease and also prevents Alzheimer’s.
  1. Atrophy – Muscle Weakness
  • Apples prevent muscle atrophy; the loss of muscle mass due to natural aging. Researchers from the University of Iowa have found a compound in tomatoes and apples can turn off a protein responsible for aging muscles. After consuming both daily for two months, muscle mass increased by 10 percent and muscle strength by 30 percent, according to medicaldaily.com.

Whole Apples Are Best

To get all the benefits from apples, eat them whole. In addition to both kinds of fiber, pectin works with the phenolics in its skin to lower your plasma cholesterol and triglycerides. This aids the body’s absorption of cholesterol more effectively and leaves less cholesterol to accumulate in the arteries.

By changing what you eat, you can help decrease the risk of numerous chronic diseases, stabilize your mood, improve your focus, and boost your brain health, all while trimming your tummy. Come by the farm stand today and pick up some local organic, farm fresh apples!

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Dehydrated Apples Recipe


Did you know that dehydrating food keeps most of their vital nutrients intact? My Dad got me a dehydrator last year for my birthday and I love making healthy snacks for when I’m on the go! Sage Mountain Farm has included the sweetest, most delicious varieties of farm fresh apples this year!

Now offering Red delicious, Gala, Golden delicious and Granny Smith apples hand picked locally by our neighboring small farm in Garner Valley! Sage Mountain Farm loves that it has been able to inspire many others in our community to peruse their dreams of small farming. Sage Mountain Farm’s Community Supported Agriculture (CSA) program allows us to help farmers who don’t otherwise have a way or means to distribute their nutrient rich treasures by including them in our CSA.


Using local organic apples, fresh squeezed organic lemon juice, cinnamon, nutmeg and ginger, make Dehydrated Apple Rings:

  1. Wash and dry apples.
  2. Mix 2 tbsp fresh squeezed organic lemon juice in 2 qts water to prevent browning.
  3. Mix 1 teaspoon of each cinnamon, nutmeg and freshly ground ginger into a bowl.
  4. Peel & Core Apples.
  5. Slice apples 1/4 or 1/2 in. thick.
  6. Place fruit fresh in water mixture, then dip in your spices.
  7. Arrange on dehydrator tray & top with a sprinkle of cinnamon.
  8. Set dehydrator to fruit & veggie setting (135-145 F).
  9. Run dehydrator until apples are chewy (about 12-18 hours).
  10. Store in an air tight container; I like to use mason jars but a Ziploc baggie will do. If you have any condensation they haven’t fully dehydrated.

Savor the delicious sweet smell of cinnamon apples through-out your home while you prepare these healthy snacks even your kids will enjoy!

Tip: Make a batch before entertaining house guests to create a comforting fall aromatic atmosphere that will enhance the festivities. You could include a delicious apple crisp that would be the perfect compliment to any dinner party favorite!

Give thanks… and enjoy!


We supply only the best nutrient rich produce grown in good healthy soil, mountain rich air using the cleanest natural volcanic spring water available to our local customers in San Diego County, Riverside and Palm Springs.

Join+Our+CSA+2015

Let’s make small farms in our region stronger and profitable, coming soon new ways that you can support small farms in your community.

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Thank you for visiting the Sage Mountain Farm BLOG!
Subscribe & follow
Comments, suggestions and questions?
Contact me directly: amy@sagemountainfarm.com
Visit www.sagemountainfarm.com for more information about our farm.
Together, let’s get healthy!

Organic Farm Fresh Vegetable Soup with Lentils

Where Does Your Food Come From?

Not all vegetables are created equal. It’s a fascinating exploration getting to know our food and the relationship it has with wellness, disease and our taste buds!

I’ve always loved the simplicity of what I thought farm life was like. Deep inside me I knew there was something special that had been lost in my generation and the greater culture at large. Farming and the delicacy of what it takes to produce truly good, live organic sustainable food is an enigma sadly lost in the translation of our culture. We aren’t taught, so those of us who know have a responsibility to teach and reach out in support of local organic sustainable small farms.

Today in my Sage Mountain Farm Community Supported Agriculture (CSA) box, I see beautifully colored & shaped varieties of summer squash, eggplant, cherry tomatoes, cucumbers, bell peppers, Anaheim peppers, okra, Valencia oranges, nectarines, Gala apples, and tomatillo de Milpa.

Many exciting ways to prepare these delightfully fun veggies come to mind!

As I ponder the options, my cherry tomatoes are slowly being devoured as I pop them whole. They are my favorite sweet treat! Usually I will save half the basket for my salads but I remember reading that the process of cooking tomatoes boosts their nutritional levels of potent antioxidant lycopene. Having recently come down with a cold, I decide to make a warm nutritious bowl of comfort food and fashion a farm to table vegetable soup with my Sage Mountain Farm CSA box. On the menu tonight….

Farm Fresh Organic Vegetable Soup with Lentils

Directions:
• Slice 1 cup cherry tomatoes in half
Chop the following into bite sizes:
• 1 zucchini
• 1 crookneck squash
• 1 celery stalk, thinly sliced
• 3 baby potatoes, with skin
• 1 onion
• 3 spring onion
• 6 cloves of garlic crushed or pressed & left to sit for 10 min. Then soak in 1/2 tablespoon of olive oil and set aside.
• 2 tablespoons Grass-fed bone broth
• 1 avocado, sliced
• 1 box of Organic Hearty Lentil Vegetable Soup

I have left over lentils in the fridge (cooked in onion & garlic) that I’m adding for a boost of minerals.*Lentils pack a ton of nutrition! They give you iron with energy to burn, stabilize blood sugar and are high in protein.

1. Heat 2 tablespoon broth in medium soup pot. Sauté onion in broth over medium heat for 5 minutes; stirring frequently.
2. Add 1 box of organic hearty lentil vegetable soup, 1 cup lentils, and your fresh, local organic veggies to the pot. Bring to a boil, then reduce to low and simmer for 5 minutes. Add the garlic olive oil mixture into your soup. Continue to simmer for 5 minutes, until your farm fresh organic vegetables are tender.
3. Top with sliced avocado.
4. Season with freshly ground Himalayan salt & pepper.

Give thanks… and enjoy!

To be engaged in Community Supported Agriculture, offers you a chance to share in the farms hand picked daily harvest. There truly is a difference in taste, quality and variety.

Let’s make small farms in our region stronger and profitable, for theirs is a labor of love that we reap the benefits of. Support your local small farm and become a CSA member today! Or visit us at your local Farmers Market!

Visit www.sagemountainfarm.com and together, let’s get healthy!

Vegetable Soup 

img_3086So, now that the weather is cooling down soup can be added to your menu planning rotation!  That’s great for me because I love soup.  On a cool crisp day, after being outside with your kids, or your animals, or even alone with nature it feels so satisfying to sit down to a steamy bowl of hearty soup.  As with most of my recipes, this is a guide to give you ideas and not a strict formula for soup success.  Although, with soup how could one go wrong?  Well, even though it’s hard to mess up soup, if you don’t add any salt, sometimes people complain, lol!  So, let me qualify…as long as it’s seasoned adequately, it’s hard to mess up soup.

This is a great way to use whatever is in season and whatever you have on hand.  In my bowl I used tomatoes, carrots, potatoes, onions and kale.  Oh, yeah…KALE!  It’s still a very fashionable vegetable and can boost your leafy green intake at any meal.  When chopped up small and cooked in the soup, the leaves just melt in your mouth.  I also added some rice to this vegetable soup to thicken it and make it more substantial for a stand alone meal.  You can start with a vegetable broth or just plain water, toss in your chopped vegetables and your dry rice.  Then bring to a boil and simmer until the potatoes and carrots are tender and the rice is nice and soft.  Then it’s time to add your favorite herbs (dry or fresh) and season with salt and pepper to taste.  Cook for another 5 minutes or so and then remove from the heat.

This soup features onions, carrots and kale from my Sage Mountain Farm CSA box, however you can use just about any veggie from our farm to create a delicious and satisfying soup for your Autumn enjoyment!

Chopped Caprese 

These Sungold Cherry Tomatoes, tucked inside my CSA box,  were the inspiration for today’s post.  I love little tiny tomatoes, and these ones deliver huge flavor in a vibrant, exciting color.  

One of the best ways to highlight the flavor and texture of a great tomato is a simple Caprese salad.  Usually a larger tomato is used, one similar in size to a slice of fresh mozzarella cheese, but this time we are going to make a chopped Caprese so that we can utilize these cherry tomatoes and feature their awesome flavor in a more accessible and portable way!img_2806
In this recipe you also get to enjoy the aromatic goodness of fresh organically grown basil from Sage Mountain Farm.  I think that the smell of basil is the perfect smell of summer.  If you love basil check out our Strawberry Basil Lemonade!  it’s great for a change from the traditional.

Speaking of breaking with tradition, this salad not only is chopped, but it also uses firm tofu instead of mozzarella cheese.  Now if you are a purist, please use the cheese, but if you’re up for something different or just prefer to keep dairy at arm’s length, then read on farm blog followers…

I followed the method for “curing” the tofu from the Vegan Caprese Salad recipe on the Whole Foods Website.  So to deal with your tofu, please visit that link and then come back here to continue.  A note: the Whole Foods recipe calls for white balsamic, and I used regular (you know, the dark-brown-almost-black-deliciousness that can be used on many treats, both savory and sweet).

So once you have your tofu (or mozzarella if you really couldn’t help yourself, lol) ready, then simply cube it up into pieces roughly similar to the size of the cherry tomatoes when halved.

Halve your cherry tomatoes, all of them that are left after snacking on them straight from the container…yes, I saw you eat them…

Pull basil leaves off their stems until you are tired of doing it, or you’ve got a big ‘ole pile.  Stack several leaves together then roll ’em up like a tiny log.  Use a knife to slice them narrowly into strips, it’s called chiffonade, or simply give them a good choppy-chop.

Toss all of the components in a big bowl; halved tomatoes, cured tofu cubes, and chopped or “chiffonaded” basil.  Then I added salt and pepper to taste and a little more balsamic love, also to taste.

Stir, serve, eat!

This can be a great picinic/potluck bring along item and it staysjust fine in the fridge overnight.  Caution, while awesomely delicious, if left for more than a day in the fridge the basil begins to oxidize and will not be vibrantly green.  Nothing to worry about though, because it never lasts that long anyhow…

Yes, it’s that good.

Swimming Cucumbers

This is a family recipe for refrigerator pickles that, in my family, we like to call “swimming cucumbers”.  It is simple and basic, but the tartness from the vinegar and the chilled cucumbery goodness are so refreshing in the heat of summer.  I can remember eating these all the time when I was a kid, and now with fresh organic cucumbers from Sage Mountain Farm, I make them for my kids and they love ’em as much as I did.

Start by washing the cucumbers and slicing the ends off.  Then using a vegetable peeler, I like to give my cucumbers some stripes.  I peel a strip of skin from one end to the other and then I rotate the cucumber before peeling another strip (leaving alternating strips of skin on and skin off).  This is just personal preference.  My kids would prefer not to have any skin on and, as a mom I would prefer them to eat the skins.  So we have found a happy medium with striped cucumber rounds, everybody’s happy.  Do what you like here…but, fair warning, stripes are fun!

Next slice the cucumbers into rounds about 1/8 to 1/4 of an inch thick, depending on your preference.  Also, if you like you can make these into half rounds.  Whatever floats yer boat!

Put all of your slices into a lidded container that has a bit of extra room for liquid.  Using a mixture of equal parts water and apple cider vinegar, cover all of the cucumbers.  Finally sprinkle the top of the liquid with a generous amount of fresh cracked black pepper, course grind works best.  Place the lid on the container and tuck these babies away overnight in the fridge.  Next day, enjoy!

For another tasty summer treat, revisit this recipe from last summer- Strawberry Basil Lemonade!

Give us a comment below if you tried either of these recipes!  We’d love to have a conversation with you!

 

3-2-1 Pinto Beans

Hey everyone!  I want to share with you today one of the recipies that I make at least once a week, if not twice.  This is how I make my pinto beans.  A lot of people ask for this recipe, so here it is!

Ingredients:

3 cups dried pinto beans, soaked overnight

3 dried chiles de arbol (or chile japones), with the stems picked off

3 Tablespoons of dried chopped onion, or a 10 oz bag of frozen diced onion or 1 medium onion chopped (This is a great place to use some fresh organic onions from your CSA box)

2 Tablespoons of dried ground cumin

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2 in square of Kombu seaweed (this one is totally optional.  I recently started adding this to help with the digestibility of the beans, it breaks down mostly while cooking and can be scooped out at the end, or blended into the beans, it really doesn’t change the flavor of the finished beans.)

1 Tablespoon of granulated garlic, alternately you can ad fresh minced garlic from your CSA box!

1 Tablespoon of salt

 

Method:

Soak beans overnight, then rinse them well.  Place rinsed and soaked beans into your pressure cookimg_2758er and add the rest of the ingredients.  I like to break my dried chiles into smaller pieces because I img_2763blend them into my beans.  If you want the flavor of the chiles but not too much spice, then leave the chiles whole and discard after cooking, before blending.

img_2764Fill
your pot to 1 inch above the beans.  This will give you an excess of liquid, but more is better, and as you will see it is possible to ladle out the extra water before blending the beans.

Use either the bean or the manual setting on your img_2765pressure cooker and adjust the time up to 45 minutes.  Make sure it is on high pressure and that the steam valve is closed for pressure cooking.

While you wait, this is a great time to chop some onion and cilantro, hit that with a little squeeze of lime juice and salt…heaven on a taco!

When the time has come to open your pressure cooker (I would let the pressure come down on it’s own rather than a rapid release because beans create a lot of foam while cooking and it is a total disaster, I know this from first hand experience…more than once…) you will fill your home with a delicious smell that will make you hungry!

Now is decision time.  Whole beans or “re-fried” aka blended?  Spicy or mild?  If your goal is spicy and whole, do nothing.  Use a slotted spoon and serve these bad boys on a tortilla, or over chips.

If your goal is a “re-fried” bean analog (only healthy because they are made without oil), then you need to either remove the chiles or not based on your heat preference.  Then you will need to ladle out as much water as you can without becoming OCD about it! img_2766 Seriously, if the beans are a bit runny the first night, while they are refrigerated overnight they will soak up some of that extra liquid and become firmer the next day.  This is really personal preference.

img_2767I use an immersion blender for this step.  You could use a fork, a potato masher, or a blender if you like…or see the instructions for whole beans above!  Blend or mash until the beans look like the right consistency to you.  Some people like ’em totally mashed and others like to see some whole and partial beans in the mix.  It’s totally up to you!

 

Voila!  Beans, done.  If you give this recipe a try, let me know in the comments below.  Tacos and nachos and even enchiladas are a great way to feature some of the great produce and meats that we have here at Sage Mountain Farm!

P.S. If pressure cooking isn’t your bag, these beans can also be done in a crock pot on high for most of the day, or even on the stove (if you don’t mind the heat in the middle of summer, ugh!).

 

Summer’s a-Comin’!

Summer’s coming everyone!  Are you gonna to be grillin’ burgers?  I’ll bet you are!  The real question is what kind of beef will you be serving your friends and family this grilling season; mystery meat from the supermarket…or Sustainable Green-fed beef from a local farmer you can trust?

Here at Sage Mountain Farm we have delicious beef that is priced reasonably so that you can feel great about the quality and sustainability of the burgers that will be on offer at your next cook out.  Our cows graze on grass and are fed organic vegetables, all the while being raised without hormones or antibiotics.  You can become a Green-Fed Beef CSA subscriber for 5, 10 or 20 pounds monthly, or you can select from one of our Green-Fed Beef Packages that range from a 22-pound sampler all the way up to ¼ of a steer!  Any way you choose to enjoy our beef is sure to be a choice that you can feel confident about and a real crowd pleaser all summer long!

Go to www.sagemountainbeef.com for more information and to sign-up for better beef!

We now also offer pork!  Members can choose between beef or pork every month.  Sage Mountain Farm’s pigs are raised in real dirt and mud, and they eat hundreds of thousands of pounds of our own organic vegetables!

Greens Galore!

Hello Again, I liked the format of last week’s post so much that I decided to do the same thing this week as well.  The title this week is greens galore, and that really is what Spring has brought us in our CSA boxes.  Tons of nutritious dark leafy greens!  I am pleased to say that my family and I were able to make use of ALL the greenie goodness this week without leftovers or waste.  I get so bummed out when I can’t get to all my fresh organic veggies fast enough.  You know, those busy weeks when it seems like sitting down to a meal at home is a challenge?  Well this week was a great example of determination and pre-planning.  When you find yourself with a mountain of greens, you can use the tags to search for all of my posts that feature greens.  Among them are some of the recipes that I made for my family this week and one new one!

The top left photo is a new recipe for me.  It is Spinach Potato Tacos and comes from Forks Over Knives.  I loved this recipe and it got good reviews from my kids and husband.  We eat tacos a lot and this was a new twist on a familiar favorite.

Top right is a photo of a typical Tuesday night here at my house…Taco Salad!  One of my go-to meals, taco salad is easy and nutritious.  Plus, the bonus of meals like this is that everyone gets to customize their own plate!

Bottom left is a photo of Lentil Sloppy Joes.  I  made this recipe last year and so this year when searching for a way to incorporate cooked greens into our main dish, I revived it, but with a few new suggestions.  Last year when we ate these we pretty much just ate the lentil mixture on toast and that was that.  This year I offered condiments, for more of a burger type feel to the meal.  It worked like a charm.  These toppings enticed some of my pickier eaters to enjoy, and even request a second helping, of lentils and greens.  What mom wouldn’t be pleased?!

The next photo (the one that looks mysteriously upside down, weird…), is just some leftovers.  Lentil sloppy Joe mix over a baked potato and a salad, utilitarian I know, but that’s an honest look at what happens for dinner sometimes.  Can’t always be gourmet you know, lol!

For the final photo there is a picture of Green Soup topped with almond Parmesan and green onions.  This recipe is the best way to subdue a ginormous pile of greens, hands down!  I can’t think of any other recipe that will allow you to use such a volume of leafy greens.  I have eaten this soup every morning this week for breakfast and it keeps me full for a long time.

So that’s all folks!  My week of delicious, organic food from my Sage Mountain Farm CSA box!  Hope you enjoyed this peek into my week.  What did you do with your greens this week?  Let me know in the comments…

A week in pictures…

 

Instead of reinventing the wheel again, this blog post I decided that I would show you all what I did with the delicious organic produce from my Sage Mountain Farm CSA box.   I also wanted to share with you something fabulous that I discovered at my (not so) local Barron’s this month.  Flavored vinegars.  Now I know that flavored vinegars have been around for a while, it’s nothing new, but I wanted to encourage you to try my new favorite flavor…Mango!  It is a white balsamic vinegar and it makes eating salad a real treat.  The smell alone is enough to go gaga for, but the flavor will really get you to clean your salad bowl for sure!  This week my salads featured lettuce, green onions, and radishes from Sage Mountain Farm’s awesome organic CSA box!

I used my produce for the usual salads and added lettuce to a veggie burger here and there, but the recipes that I want to highlight are the two from Forks Over Knives.  Chef AJ’s Red Lentil Chili always gets rave reviews, but this was the first time I had ever tried it.  Sure enough, it lived up to the hype…delicious and quite popular with most members of my family.  This dish was garnished with organic green onions from my weekly CSA box.  We decided to call it “red lentil stew” because my kids thought that it didn’t really fit with their concept of chili, but whatever you call it, give it a try.  It’s a keeper in my book!

The next recipe from Forks Over Knives that we tested out this week was Enchilada Casserole.  This one got mixed reviews from my crowd, I think because of the chunks of vegetables.  Texture can be an issue for kids.  Based on flavor, it was a good recipe and although it won’t take the place of our usual bean and vegan cheese enchiladas, I know it will show up again from time to time.  Pretty easy to toss together and it uses CSA greens, and you all know how I love that!

As for the other photos above, I made kale chips in the oven.  They were seasoned with nutritional yeast flakes and Bragg’s Liquid Aminos.  Funny story, I make these every once in a while with just the Bragg’s, which is like soy sauce, and they go over well.  I like them when I am craving something salty and I have excess greens to use up.  This time I was really wanting a salty snack, and I think it turned out a bit like grocery shopping on an empty stomach, because they were S.A.L.T.Y. In fact, I was dared by my hubby to eat a whole plate of them, which I did, but boy…talk about too much of a good thing!

Last photo is of some cute  little rice rolls.  I used short grain brown rice and filled them with slivers of carrot, radishes, and greens along with a tiny bit of soy chorizo.  All yummy things from my CSA box (except the soy chorizo)!  And you know, Sage Mountain also offers wholesome green-fed pork so…you could make rice rolls with some veggies and some pork from the farm as well!

Have a great week!  If you liked this post, let me know in the comments.  I’ll post again soon with more ideas for enjoying the delicious organic produce from Sage Mountain Farm!