319.895.6480

June 2016

Kale and Cabbage Saute

4-5 Kale leaves with stems removed and torn into bite-sized pieces
3 thinly sliced off round portions of purple cabbage roughly chopped
3-4 Tbsp Olive Oil
2 garlic cloves chopped
pepper to taste.
Heat pan at medium-high heat adding oil and garlic to bottom of pan, then adding cabbage and kale. Lightly cover and saute for 15minutes, stirring frequently to coat leaves with oil. Saute until cabbage and kale softens. This dish is an excellent side dish to serve with baked chicken or pork.

Week 4 Blog & C.S.A. Update !

, , ,

Dear C.S.A. Community,

Week 4 is upon us and we are finishing up with some of the spring items and starting to welcome some new ones as well. This heat has the peppers and all the different types of zucchini and eggplant growing faster than I have ever seen. This week is the earliest we have ever harvested banana peppers and summer squash are super close as well! The plants look very healthy. I will update Facebook tomorrow with new growth photos.

*****Reminder it is an egg week.

Week 4 Menu:

  • Savoy cabbage or purple cabbage
  • Last of the kohlrabi
  • First banana peppers of the year-quantities go up as the plant matures
  • Swiss chard (eat relatively quickly)
  • Kale
  • Green onions

Week 4 Herb: Lemon balm

We have many wonderful items in the store to check out that compliment your C.S.A. share and your choice to live a healthier lifestyle. There are many products available that are healthy and taste good at the same time. Also moderation is the key to anything. Listed below are some of the wonderful products that we carry.

  • Edgewood Locker meats
  • Wisconsin cheese curds
  • Pavelka’s bacon
  • Dolan Farms lamb products
    • Antibiotic & hormone free
  • Dolan Farms chicken products
    • Antibiotic & hormone free
    • Not certified free range but has access to a pasture.
  • Certified grass fed beef
    • $6.50lb
    • Locally raised

News:

This weekend there is a wine tasting on Saturday June 25th from 6-8, it is free! We have live music, veggie platters, wine samples and most importantly great company!

I hope you all have another wonderful weekend!

Thanks Chris Bass

Cabbage Rolls

,

This week their is some beautiful cabbages in those boxes. Try these roll to utilize them.

Health Transitions Clinic Recipe

                                            

Recipe Name: Cabbage Roll

 

Yield: 4-6

Ingredients Measure Method of Preparation
Eggs 2 each Using a crock-pot or a wide soup pot bring water to a boil (enough to cover the cabbage). Coo

  1. k until, the cabbage leaf begins to be tender then remove from water and put in a bowl of ice.
  2. In a large sauté pan add ground meat, onion, and Italian seasoning; brown meat.
  3. Deglaze with white wine and add cheese with spinach and almond flour.
  4. Remove from heat and place in a large bowl.
  5. Let meat mixture cool.
  6. Remove cabbage from ice and pick off leaves whole (these will be used to wrap).
  7. Once meat mixture is cooled add two scrambled eggs and form meat mixture into balls.
  8. Wrap the meatballs with cabbage leaves and place in empty crock-pot or wide soup pan (repeat the process until all the meat is wrapped).
  9. Once filled cover with diluted tomato sauce (1 can sauce to 2 cans water).
  10. Bring to a boil and reduce to a simmer cover and let cook until desired doneness, 165 degrees. If cooked in crock-pot let cook on low heat 4-6 hours.
Ground meat of choice 1 ½ lbs.
White wine vinegar 2 tablespoon
Onion, diced 1/2 cup
Italian seasoning 2 tablespoon
Spinach 3 cup
Feta cheese ½ cup
Almond flour ¼ cup
Cabbage, partially steamed 1 head
Tomato sauce 1 jar
Black pepper To taste
Salt/Mrs. Dash To taste

 

Equipment Needed: rubber spatula, knife, cutting board, sauté pan, 2 large bowl, crock-pot or wide soup pot

 

 

Note: Additional seasonings may be added as desired.

 

 

Stir Fry

http://foodess.com/recipes/cashew-chicken-with-bok-choy/

Uses the Bok Choy and green onions from last weeks’ box. Enjoy!

Kohlrabi & Egg Noodles

Kohlrabi & Egg Noodles
Adapted from: http://allrecipes.com/recipe/223027/kohlrabi-and-egg-noodles

3-4 cups egg noodles, cooked
~12 oz bacon slices (cooked, then chopped). (or substitute 1 pound ground pork sausage)
Reserve 2-3 Tablespoons bacon grease
~3 cups gratedshredded kohlrabi (2 small-med sized)
1-2 Tablespoons diced Scallions (or Onion chives)
Seasoned salt and ground black pepper to taste
(optional) 1 ½ cups diced kale

Optional sauce choices to mix a little in for flavor (just before enjoying) – something for every palette:
(Mae Ploy) Sweet Chili Sauce
Balsamic vinaigrette salad dressing
Ranch salad dressing
Liquid Aminos (soy sauce flavor)

Bring a large pot of lightly salted water to a boil. Cook egg noodles to package directions in boiling water, stirring occasionally, until cooked through yet slightly firm to the bite; drain.
Cook bacon (or ground pork sausage) until almost crispy in skillet; set aside and reserve bacon grease for next step.
In skillet over medium heat, add shredded kohlrabi to the bacon grease, seasoned with seasoned salt and pepper, and cook until the kohlrabi is tender, 7 to 10 minutes (stir occasionally).
Add diced scallions to skillet
Chop the bacon slices that were set aside, add to skillet
Add optional diced kale and the drained egg noodles into the kohlrabi; cook and stir until the noodles are slightly fried, about 5 to 7 minutes.

After dishing up, stir in some sauce of your choice for additional flavor and enjoy!

Week 1 Recipes!

,

Willy has been busy preparing recipes for us! Hope You Enjoy!

Kale&Mushroom

Health Transitions Clinic Recipe

                                            

Recipe Name: Kale Mushroom Sauté    

 

Yield: 4

Ingredients Measure Method of Preparation
Kale, chopped 2 cup
  1. In a sauté pan combine onion, bacon, and mushrooms.
  2. Add olive oil as the mushrooms soak up the fat.
  3. Sauté until bacon is cooked and the onion is caramelized.
  4. Deglaze with apple cider vinegar.
  5. Add kale and butter.
  6. Sweat everything together.
  7. Season to taste then serve.
Onion, diced 1/2 cup
Apple gate uncured bacon 8 strips
Mushrooms 2 cups
Apple cider vinegar 2 teaspoon
Olive oil 2 tablespoon
Salt/ Mrs.Dash To taste
Black pepper To taste

 

Equipment Needed: rubber spatula, cutting board, knife, sauté pan

 

Note: Additional fresh herbs and spices may be added as desired. Be daring and grab a variety of mushrooms (if they have a woody stem remove it from the cap).

 

Nutrients:

                 Carbohydrates: 7 grams

                 Fat: 52 grams

                 Protein: 24 grams

                 Fiber: 6 grams

                 Net Carb: 1 grams

 

 Health Transitions Clinic Recipe Recipe Name: Parmesan Crusted Asparagus 

crusted

 

Health Transitions Clinic Recipe
Recipe Name: Parmesan Crusted Asparagus  
 

Yield: 3
Ingredients Measure Method of Preparation  
Asparagus 1 lb. 1.           Pre heat oven to 350 degrees.

2.           Cut the stem off the garlic exposing the top of the garlic cloves. Pour 1 teaspoon of olive oil on top, then wrap with aluminum foil and bake until soft (about 30 minutes).

3.           Remove from oven, let cool for 5 minutes then using your fingers or tongs squeeze out the soft garlic into a small bowl (should squeeze out like butter).

4.           Chop off the wood bottom of the asparagus (the last 2”).

5.           Place asparagus on foil and top with olive oil, butter, salt, black pepper, Italian seasoning, and parmesan cheese. Wrap the foil and close the opening like a foil pack.

6.           Bake for 15-20 minutes until desired tenderness then remove from oven and open foil pack (asparagus should be green unless you prefer very soft asparagus then it will be dark and wilted).

7.           While the asparagus is cooking; in the small bowl with roasted garlic add the 4oz triple cream Bree blend until smooth.

8.           Set on plates and top with roasted garlic cheese mixture and serve.
Red onion, julienne ½ cup
Olive oil 2 tablespoon
Butter 2 tablespoon
Garlic 1 head
Triple cream Bree cheese 4 oz
Italian seasoning 1 tablespoon
Parmesan cheese, shredded ½ cup
Black pepper To taste
Salt/Mrs. Dash To taste
 
Equipment Needed: rubber spatula, knife, cutting board, aluminum foil, tongs, baking sheet  
 
Note: Additional spices may be added as desired.  
 
Nutrients:

Carbohydrates: 10 grams

Fat: 27 grams

Protein: 11 grams

Fiber: 4 grams Net Carb: 6 grams
 
 
Recipe Name: Hot kale artichoke Dip  
 

Yield: 8
Ingredients Measure Method of Preparation  
Quart cheese 2 cups 1.           Pre heat oven to 375 degrees.

2.           In a large sauté pan heat olive oil with red pepper flake then add onion and artichoke hearts.

3.           Cook until onions are translucent, add minced garlic.

4.           While the mixture is sautéing cut the artichoke hearts with the spatula being used to stir.

5.           Add kale and sweat until the leaves have wilted and reduced by half.

6.           Add mayonnaise and quart cheese, then remove from heat.

7.           Fold together until evenly combined then add to the baking dish.

8.           Season with salt and pepper to taste.

9.           Top with shredded Milton Farm, prairie breeze.

10.      Bake until golden brown and bubbling.

11.      Remove from oven, let cool 15 minutes and serve.
Quartered artichokes 1 can
Yellow onion, diced ½ cup
Garlic, minced 1 teaspoon
Mayonnaise 1/3 cup
Olive oil 2 tablespoons
Red pepper flake 1 teaspoon
Kale, chopped 3 cups
Black pepper To taste
Salt/Mrs. Dash To taste
 
Equipment Needed: rubber spatula, knife, cutting board, sauté pan, 8”x8” or 9”x9” baking dish  
 
Note: Additional spices may be added as desired.  
 
Nutrients:

Carbohydrates: 14 grams

Fat: 12 grams

Protein: 14 grams

Fiber: 8 grams Net Carb: 6 grams
 

Bass-Farms-Storage-Tips kaleartichoke