3 Simple Solutions for Using Greens from the Farm

Whether from a farmer’s market or a CSA program, this is the time of year when the refrigerator fills with a myriad of greens. Arugula, bok choy, cabbage, collard greens, kale, kohlrabi, parsley, romaine, spinach…the list goes on. Below find three simple solutions for using these greens:

  1. When in doubt, toss them in a salad. Gone are the days when salad only consisted of iceberg or romaine! If you’re not ready to completely replace romaine in your salad, split the difference. Substitute half of the romaine with the green of your choice.
  2. Pesto…no basil needed here. In its place, try substituting arugula, parsley, or even kale.
  3. Enhance the nutritional density and flavor profile of smoothies with a savory green twist.

What is your favorite way to use greens from the farm?

Until Next Week…Plan Well, Pack Well, Live Well,

Katie

Kohlrabi: The Octopus In Your Garden

According to Joanna Blythman and Rosie Sykes of The Guardian, “this spherical vegetable, either eau-de-nil or magenta in colour, is actually a cabbage, although it looks more like a white turnip.”  If a garden bed were an ocean, kohlrabi would be the octopus of the majestic marina.  The numerous stems of a kohlrabi stretch from its mantle like the limbs of this sea creature.

The taste and texture of kohlrabi transforms with the passing of time from its harvest to its consumption.  At the beginning of its harvest season, kohlrabi sings notes of subtle earthiness.  As a result, kohlrabi at this stage shines when incorporated with mixed greens in a salad or when roasted either alone or with other vegetables such as carrots, fennel, broccoli, and peppers.  Kohlrabi matures with the progression of its growing season, and becomes starchier.  At this point, try substituting kohlrabi for potatoes in your favorite latke recipe!

The next time you find yourself participating in a CSA program or browsing at a farmer’s market, be on the lookout for kohlrabi!  And, as always, be sure to share your favorite recipes featuring kohlrabi with our community!

Until Next Week…Plan Well, Pack Well, Live Well,

Katie

A Savory Elevation for Summer Fruit Salad

A harbinger of the dog days of summer arrived this week… our strawberry patch is in bloom!  One of my favorite recipes to create with strawberries from our garden is a berry salad enhanced by two savory components.  The first step to this berry, basil, and balsamic salad is hulling and halving one cup of strawberries.  Next, combine the strawberries with one cup of blueberries and one cup of raspberries in a mixing bowl.  After that, add three tablespoons of balsamic vinegar to the berries.  Then, chiffonade, measure, and sprinkle two tablespoons of basil in the mixing bowl.  Finish this savory fruit salad by stirring the ingredients together before serving.  Enjoy!

Until Next Week… Plan Well, Pack Well, Live Well,

Katie

4 Hassle-Free Strategies to Become a ‘Locavore’

I hope that you find these 4 suggestions to become a ‘locavore’ this summer concrete, helpful, and innovative:

Plant an herb garden.  Whether on the patio, inside of a flower box on the windowsill, or atop the kitchen counter, herbs create a tantalizing aroma in any space and serve as flavorsome ingredients in recipes of all kinds.  Shakes things up by cultivating different varieties of herbs, such as purple sage and Thai basil.  One of my favorite uses for basil from our family’s herb garden is adding it to corn and sautéed onions.

Commit to purchasing a locally grown type of produce and a locally made food product about every 30 days.  An adoption of this practice supports local farms and small businesses.  Unearth locally grown produce at farmers’ markets.  Scout out locally made food products at farm stands and small businesses in the area.  For example, instead of purchasing the grocery store brand of goat cheese, purchase goat cheese from a local cheese farm.

Adopt practices of vertical gardening.  Residents of apartments and condominiums have no fear, vertical gardening is here!  Go retro and revamp anything from Mason jars to ratty sneakers in order to plant an indoor garden that cascades down the wall, the staircase, or the back porch.

Buy a share at the local farm through community-shared agriculture programming.  In return for a financial contribution, farmers provide consumers with an allotted amount of fruits and vegetables.  Consumers receive the opportunity to harvest crops and develop relationships with farmers and fields.  In doing so, I developed a deeper gratitude for food: where it comes from and who grows it.  Maybe you will too!

The term ‘locavore’ can be adapted to every person and every lifestyle.

When I think of the term ‘locavore’ and how it applies to my own life, I think: Boston’s Flour, sungold cherry tomatoes at Appleton Farms, the Amesbury Flatbread Pizza Co., roasted garlic goat cheese from Valley View Farm, salted rosemary shortbread from LARK Fine Foods, and strawberries at Appleton Farms.

How will you paint your ‘locavore’ picture this summer?

Until Next Week… Plan Well, Pack Well, Live Well,

Katie