Week 4 - The Share is getting larger!

What a selection this week!

I have to say that one of the things that I like most about being a part of a CSA - is the simple fact that I am FORCED to eat vegetables every day for the week - because there is more coming in 7 days! If I was going shopping - I might not choose as much for the week - as the eyes have a hard time understanding what the body requires....

The variety and selection is exciting.  Canada's Food Guide recommends 5 - 10 servings of fruits and vegetables each day.  (Children 4 - 8 =  5 Servings,  Teens = 7 - 8 servings,  Adults - 9 -10)  It is important to note that MEN - are supposed to have one serving more each day than women ....

WHAT IS A SERVING?

Fresh, frozen or canned vegetables

125 mL (½ cup)

Leafy vegetables
250 mL (1 cup)


There is certainly enough vegetables in this share - that each of my family members get their required daily amount! 

Lucky for me, my boys love vegetables, and have been voracious eaters of them.  Mind you, it has taken work over the years, and I have spent many, many years looking for unique ways to prepare them - without hiding them.  I feel it is important that children learn to EAT vegetables.  Hiding them - doesn't teach them to respect the nutrient value and benefits of them.  Teaching your children to make healthy food choices - and understanding the concept of feeding the machine.... take a long tme and some out of the box thinking.  It is also important to note - that we need to set the standard.  If we don't eat them - our kids won't!  

This week we received

2 bunches green onions
2 bunches purple carrots
1 pound mixed baby greens
2 bunches Hakurei Turnips ( I looked at the list this week to remember)
2 pounds turnips
8 oz garlic
1 cucumber
2 kohlrabi
2 small cabbages
2 bunches of Kale

Hakurei Turnips Recipe

I chopped up with green onion and the greens, add garlic, 1 bunch carrots and carrot tops.  Saute them in a large Skillet, with water.  Add 2 tbsp each cumin, tumeric, coriander, and salt and pepper to taste.  Add crushed chili peppers to taste. COver and cook over medium heat to soften all vegetables. (You can add coconut milk to this if you wish - to make the sauce creamer - and sweeter - your choice)

2 cup of red lentils in separate pot - and 4 cups of water.  Cook unti soft (Does not take long - about the same time as the turnips need to soften. - about 6 minutes)

Pour the lentils, into the vegtables mix and mix together.  

You have just made a fabulous Dal Recipe....


Cabbage, Kohlrabi and Carrot Coleslaw

The Cabbage, and Kohlrabi with purple carrots - can be chopped up finely and made into a fabulous coleslaw -

Shred or grate all vegetables
Red Delicious Apple - cored, quarterly and thinly sliced.
1 cup dried cranberries
1 cup pecan halves

Dressing:

•2 tablespoons red wine vinegar or balsamic vinegar

•1 tablespoon apple cider vinegar
•1 tablespoon honey
•1 tablespoon spicy or Creole mustard
•1/4 cup extra virgin olive oil

Toss together!  Fabulous!


KALE and TURNIPS

WHITE BEAN AND KALE SOUP

http://www.canadianliving.com/food/white_bean_and_kale_soup.php

Canadian Living has a fabulous White Bean and Kale Soup - it calls for rutabaga - which can be substituted for the turnip.

Ingredients

2tbsp tbsp(25 mL) (25 mL) extra-virgin olive oil
1oniononions, chopped
2cloves garlic, minced
1/2cup cup(125 mL) (125 mL) chopped fresh parsley
1-1/2tsp tsp(7 mL) (7 mL) ground coriander
1 tsp(5 mL) (5 mL) ground cumin
1/2 tsp(2 mL) (2 mL) pepper
8cups cups(2 L) (2 L) vegetable stock
2 cans (19 oz/540 mL) cans (19 oz/540 mL)navy or white kidney beankidney beans, drained and rinsed
2 cups (500 mL) (500 mL) diced potato
2 cups (500 mL) (500 mL) diced rutabaga
1tsp(5 mL) (5 mL) salt
6 cups(1.5 L) (1.5 L) shredded deveined kale or spinach

Preparation:

In Dutch oven, heat half of the oil over medium heat; add onion, garlic, parsley, coriander, cumin and pepper. Cook, stirring, until onion is softened, about 5 minutes.

Add stock, 2 cups (500 mL) water, beans, potato, rutabaga and salt ; bring to boil. Reduce heat; cover and simmer until vegetables are almost tender, about 15 minutes.

Add kale; cook until tender, about 15 minutes (if using spinach, cook for 2 minutes). (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Transfer to airtight container and refrigerate for up to 3 days.) Drizzle with remaining oil


CUCUMBER

Fabulous snack I discovered in Mexico many years ago.
Cut Cucumber into Slices about 1/4 inch thick.
Pipe Cream Cheese on top in a pillared blob
Garnish with a raisin...  OR smoked salmon... GREAT CARB FREE SNACK!

FABULOUS

Also taste amazing with Avocado and mayonaise in a sandwhich...

 
 
 
 
 
 
Have an amazing day!