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Greentree Naturals CSA Newsletter - July 23, 2014

Fresh from the Garden News

 "Let food be thy medicine and medicine be thy food"
- Hippocrates

Health is the relationship between you and your body. Since you chose to be a part of our CSA program, I can only assume that your relationship with your body is one that thrives on good farm fresh food, which in turn provides good health and well being. What a concept!

We have started harvesting the garlic and moving right along with this massive undertaking, one bulb at a time. I've included a bulb of Rapid Lightning Roja garlic that is fresh, not cured, so it will take a little more effort to peel it. When we're not harvesting, we are weeding, mulching or feeding the gardens, which are looking mighty good these days. Please come out and see where your food is being grown. It will make you appreciate it all the more.

Please remember to give me your green cloth bag every week. Some of you have several extra and I need them back to rotate for weekly deliveries.

What's in the bag:

Beets—stimulate & improve overall liver function.

Broccoli—antioxidant, vitamin-C, A, K, B + minerals.

Kale—How many ways can you get healthy?

Salad mix

Egyptian walking onions


Snow peas

Summer Squash


Recipe Garlicky Beet Delight

  • 4 to 6 medium to large beets
  • 3 TBS olive oil
  • 2 TBS red wine vinegar
  • 2 clovers garlic, crushed
  • Salt and pepper to taste

Wash the beets and boil until tender, about 45 minutes. Remove skins by running cold water over the boiled beets, then slipping off their skins. Slice beets and toss with olive oil, vinegar, garlic, salt and pepper.

Recipe Garbanzo Beans and Kale greens

  • 1 cup chopped carrot
  • 1/2 cup chopped onion
  • 2 garlic cloves
  • 1 tsp paprika
  • 1/4 tsp kosher salt
  • 1/2 tsp ground cumin
  • 1/2 tsp crushed red pepper
  • 2 1/2 cups fat-free chicken broth
  • 1 cup water
  • 2 (15 oz) cans organic chickpeas (garbonzo beans)
  • 4 cups chopped fresh kale
  • 1/2 cup plain reduced fat Greek yogurt
  • 2 slices turkey bacon (optional or real bacon)

1. Cook turkey bacon until crisp. Remove bacon from pan using a slotted spoon, and crumble. Add 1 cup carrot and chopped onion to drippings in pan, and cook for 4 minutes, stirring occasionally. Add garlic, and cook for 1 minute, stirring constantly. Add paprika, 1/4 teaspoon salt, cumin, and red pepper; cook for 30 seconds, stirring constantly. Stir in chicken broth, 1 cup water, and beans; bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally.

2. Add 4 cups kale to bean mixture. Cover and simmer for 10 minutes or until kale is tender, stirring occasionally. Ladle about 1 1/4 cups bean mixture into each of 4 bowls, and top each serving with 2 tablespoons yogurt. Sprinkle with bacon, and serve with lemon wedges, if desired.

Recipe Sautéed Baby Summer Squash with Basil and Feta

  • 1 TBS olive oil
  • 4 cups baby summer squash sliced into 1"chunks
  • 2 cups sliced leeks or green onions
  • Salt & pepper to taste
  • 3 TBS crumbled reduced fat feta cheese
  • 2 TBS finely chopped fresh basil

Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat; heat 20 seconds. Add squash and leek to pan; sauté 5 minutes or until tender, stirring frequently. Stir in salt and pepper. Transfer squash mixture to a serving platter. Sprinkle with cheese and basil.


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