Kale and collard greens are great choices of plants to grow in your garden as both are ranked 19th on the 2018 Dirty Dozen list. They consistently rank on this list. Making the top 12 in the past. In case you are not familiar with the Dirty Dozen list, it is a list put out every year by the EWG (Enviromental Working Group) listing the 12 foods most contaminated with pesticides and other chemicals. The “guide” is based on analysis of the U.S. Department of Agriculture’s Pesticide Data Program (PDP) report, which is published annually. The USDA and Environmental Protection Agency work together to identify foods to be tested for pesticides on a rotating basis. Follow this link to see the entire list. https://www.ewg.org/foodnews/dirty-dozen.php | 1. Head out to the garden and pick 3-5 leaves each of kale and collard greens. 2. Go ahead and pick 4 or 5 basil leaves and a few sprigs of thyme. To me, these two herbs are what make this salad delicious! 3. Pull up a carrot if you have any. Wish I had some in my garden, but I don't. 4. Return to the kitchen and rinse all the produce. Mainly just to remove any dust or unseen bugs. 5. Chop or cut into bite-size pieces with a knife or kitchen scissors. 6. Fermented foods are great for gut health and disease prevention, so I like to throw in a little sauerkraut and pickled beets I've purchased from the store. I also tossed on some purchased carrots, cooked chicken and parmesan cheese. 7. Now drizzle on a little olive oil and organic vinegar. (1 tsp each). Toss to cover salad ingredients. Serve as the main or a side dish. |
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Go out to the garden and cut off some brightly colored chard at the base of the stem.
Helpful Tip: |
You only need 4 simple ingredients.... Acorn Squash Olive Oil Sea Salt Honey Then slice, sprinkle, drizzle and bake! | 1. Cut squash in half and rake out seeds 2. Slice each squash half into quarter inch slices 3. Coat pan with olive oil 4. Lay slices on greased pan 5. Lightly salt slices 6. Generously drizzle honey over each slice. This would be a great use for any crystallized honey you may have. Remember, crystallized honey is NOT spoiled. 7. Bake at 375 degrees for 30 minutes; flip slices and cook another 10 minutes. Let cool 5 minutes before serving. |
Ingredients:
1 Rutabaga
2 TBSP Butter
Salt & Pepper
1 Rutabaga
2 TBSP Butter
Salt & Pepper
1. Peel and cut rutabaga into bite-size cubes.
2. Boil cubes in water until soft. You should be able to easily pierce cubes with a fork.
3. Remove from heat and drain water off with a colander.
4. Put drained cubes in a mixing bowl and mash with either a hand masher or electric mixer. Add butter, salt and pepper to taste.
Ingredients 1 Rutabaga 2 TBSP Olive Oil 1/2 tsp apple cider vinegar 2 TBSP Chopped Parsley Salt & Pepper to taste | 1. Preheat oven to 425 degrees 2. Peel and cut rutabaga into bite-size cubes 3. Toss rutabaga cubes with oil, salt & pepper. Place on baking dish in a single layer and roast until soft. (30 to 45 minutes) Stir after about 20 minutes of cooking. 4. Remove from oven and put in serving bowl. Toss with vinegar and parsley while still hot and before serving. |
Ingredients: 1 medium cabbage (green or red) 4 TBSP Olive Oil 1/2 tsp Black Pepper 1/2 tsp Tumeric | Adding heat, black pepper and oil to tumeric increases it nutritional benefits! |
2. Chop cabbage wedges into bite-size pieces. 2. Heat oil in skillet then add cabbage, pepper and tumeric. I ususaly stick the tip of my knife in the tumeric spice jar and get a little to cover the tip. For these three small wedges, I put 3 small scoops of tumeric in my cabbage. You can use more or less, depending on your taste. 3. Cook on medium/high until cabbage has soften, but is still a little firm. About 5 or 10 minutes. |
ENJOY! Served here with sauteed okra and left-over rotisserie chicken.
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Recipes
You hear us talking a lot about eating healthy and growing your own food. Some may think this is all fine and dandy, but, HOW DOES ONE COOK all these wonderful vegetables? For that reason, I'm going to share some recipes for you to try. Happy cooking, and let us know how they turn out. We'd love to hear from you!
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August 2018
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Cabbage
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FARMacy Guide Winter Issue
Kale
Kohlrabi
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Rutabaga
Squash
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