Coleslaw for people who are bored with regular coleslaw

July 6th, 2010


  • ½ head of cabbage chopped
  • ½ cup raisins (craisins, golden or regular raisins)
  • 2 carrots chopped
  • 10-20” garlic scapes finely chopped
  • 1 granny smith apple chopped
  • 1/3 cup chopped walnuts
  • ½ tsp. kosher salt

Toss together with bottled poppy seed dressing

or create this casino jameshallison dressing by whisking together:

  • 1/3-1/2 cup mayo or lite mayo
  • 1/3-1/2 cup apple cider vinegar
  • ½ tsp. celery seed
  • 2 tsp. sugar

Contributed by CSA Member Jo Griffin

Beet Greens Nutritional Information

July 1st, 2010

I know it can be hard to try something new.  So I wanted to give you  some nutritional info. on beet greens to entice you to eat them!

Beets with Greens

The beets belong to the same family as chard and spinach.  Beet leaves have a bitter taste like chard, but is rich in chlorophyll.  Although bitter, the greens have a higher nutritional value than its roots.

Both beet root and beet greens are very powerful cleansers and builders of the blood.  Betacyanin is the phytochemical in beet that gives it its rich “amethyst” color that significantly reduces homocysteine levels.

Nutritional Benefits

Beets are loaded with vitamins A, B1, B2, B6 and C.  The greens have a higher content of iron compared to spinach.  They are also an excellent source of calcium, magnesium, copper, phosphorus, sodium and iron.

While the sweet beet root has some of the minerals in its greens to a lesser degree, it is also a remarkable source of choline, folic acid, iodine, manganese, organic sodium, potassium, fiber and carbohydrates in the form of natural digestible sugars.

Its iron content, though not high, is of the highest and finest quality that makes excellent food that is blood building.  This renders it highly effective in treating many ailments caused by our toxic environment and surroundings.

for more detailed nutritional information go to  look up beet greens cooked.

ask seek knock . domain owner data .

Almond and Broccoli Stir Fry

July 1st, 2010

1 teaspoon coriander seeds, cracked (optional)
1/4 cup olive oil
2 3/4 tablespoons slivered almonds
1 clove garlic, crushed
1 teaspoon fresh ginger, finely shredded
1 pound broccoli, cut into small florets
2 3/4 tablespoons red wine vinegar
4 teaspoons soy sauce
2 teaspoons sesame oil
1 teaspoon sesame seeds, toasted


Heat oil in a heavy nonstick pan or wok over medium high heat. Add coriander seeds and almonds. Stir quickly 1 minute, or until the almonds are golden. Add garlic, ginger and broccoli to pan. Stir-fry 2 minutes. Remove pan from heat.

Combine next 3 ingredients in a bowl and pour into pan. Toss until broccoli is well coated. Serve warm or cold, sprinkled with sesame seeds.


Greens Lasagna

July 1st, 2010

Here’s a great way to “sneak” some less popular but highly nutritious greens into your families diet!


1 pound dry lasagna noodles

2 tablespoons olive oil
1 large onion, peeled and coarsely chopped
3 medium cloves garlic, peeled and minced
8 cups packed greens, well washed and coarsely chopped, any combination (ideas include spinach, chard, broccoli rabe, collards, beet or turnip tops)
1/2 cup chopped fresh parsley
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
Salt and freshly ground black pepper, to taste

4 cups organic tomato-based pasta sauce

1 cup ricotta cheese
16 ounces mozzarella cheese, coarsely grated
1 cup freshly-grated Parmigiano-Reggiano cheese

1. Preheat oven to 375F.

2. Bring a large pot of salted water to a boil. Boil lasagna noodles for 9 minutes, then drain well.

3. While noodles are cooking, heat the olive oil in a large skillet over medium-high heat and add onions. Saute, stirring occasionally, until onions are translucent. Add garlic, greens, and herbs, and saute, stirring frequently, until greens are slightly wilted and greatly reduced in volume. Set aside.

4. Spread 2-3 tablespoons of sauce on the bottom of a 9 x 13 x 2-inch baking dish. Layer half the noodles on top. Cover with half the greens mixture, then half of the remaining sauce. Place dollops of ricotta on top, using it all, then sprinkle on half of the mozzarella, then half the Parmigiano. Repeat with a layer of noodles, greens, sauce, mozzarella, and Parmigiano.

5. Bake 20 minutes, finishing under the broiler to brown the top, if desired. Let lasagna rest 5 minutes before serving.


No Fuss Cabbage Slaw

July 1st, 2010


  • 1 medium head cabbage (about 2-1/2 pounds)
  • 1 carrot
  • 1 cup mayonnaise
  • 2 tablespoons milk
  • 2 tablespoons vinegar
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 to 1 teaspoon pepper
  • 1/2 to 1 teaspoon celery seed


  • In a food processor or by hand, coarsely chop the cabbage and carrot. In a small bowl, combine the mayonnaise, milk, vinegar, sugar, salt, pepper and celery seed. Stir into the cabbage mixture. Chill until serving.
  • from