Friday, April 27, 2012

Rhubarb is ready~ $3/lb









Rhubarb Jam
 
recipe image
Prep Time: 10 Minutes
Cook Time: 45 Minutes
Ready In: 55 Minutes
Servings: 32

"A Rhubarb lover's delight! Rhubarb jam, pure and simple, with the consistency of apple butter. This jam also freezes well, but it will probably get eaten up before making it to the freezer! Fabulous!"
INGREDIENTS:
2 1/2 pounds fresh rhubarb, chopped
2 cups white sugar
2 teaspoons grated orange zest
1/3 cup orange juice
1/2 cup water
DIRECTIONS:
1.In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools. Ladle into hot sterile jars, and seal with lids and rings. Store in the refrigerator.

Rhubarb Crisp Recipe

Rhubarb Crisp

http://www.eatingwell.com/recipes/rhubarb_crisp.html
From EatingWell:  May/June 2007Nothing says spring like rhubarb. Quick-to-prepare, single-serving fruit crisps like this one are an easy way to get dessert on the table anytime. When buying or picking rhubarb, select stalks that are firm and red—avoid ones that are soft and waggly. And if you slice it very thinly, there's no need to peel off any outer strings.
2 servings Active Time: 15 minutes | Total Time: 50 minutes

Ingredients

  • 1 cup thinly sliced rhubarb
  • 1/2 cup chopped peeled apple
  • 3 tablespoons granulated sugar
  • 1 teaspoon instant tapioca
  • 1/4 teaspoon plus 1/8 teaspoon ground cinnamon, divided
  • 2 tablespoons all-purpose flour
  • 2 tablespoons old-fashioned rolled oats, (not steel-cut or instant)
  • 1 1/2 tablespoons packed dark brown sugar
  • 1 tablespoon finely chopped pecans
  • 1 tablespoon unsalted butter, melted
  • 2 teaspoons pure maple syrup
  • 1/8 teaspoon salt

Preparation

  1. Preheat oven to 350°F.
  2. Toss rhubarb, apple, granulated sugar, tapioca and 1/4 teaspoon cinnamon in a medium bowl. Divide between two 10-ounce (1 1/4-cup) oven-safe ramekins or custard cups.
  3. Mix flour, oats, brown sugar, pecans, butter, syrup, salt and the remaining 1/8 teaspoon cinnamon in a small bowl until crumbly. Sprinkle over the rhubarb mixture.
  4. Bake until bubbling and lightly browned, about 30 minutes. Cool for 5 minutes before serving.

Nutrition

Per serving : 259 Calories; 9 g Fat; 4 g Sat; 2 g Mono; 15 mg Cholesterol; 47 g Carbohydrates; 3 g Protein; 3 g Fiber; 153 mg Sodium; 294 mg Potassium
3 Carbohydrate Serving
Exchanges: 3 other carbohydrates, 1 1/2 fat

Tips & Notes

  • Make Ahead Tip: The topping (Step 3) will keep, covered, in the refrigerator for up to 1 week. | Equipment: Two 10-ounce (1 1/4-cup) oven-safe ramekins or custard cups

Wednesday, April 25, 2012


Wild Ramps $2.50 per bunch

The ramp, sometimes called wild leek, is a wild onion native to North America. Though the bulb resembles that of a scallion, the beautiful flat, broad leaves set it apart. According to John Mariani, author of "The Encyclopedia of American Food and Drink," the word ramp comes from "rams," or "ramson," an Elizabethan dialect rendering of the wild garlic.
Ramps grow from South Carolina to Canada, and in many areas they're considered a spring delicacy and even a reason for celebration. West Virginia is well-known for their many festivals and events in celebration of the ramp. The flavor and odor of ramps is usually compared to a combination of onions and garlic, and the garlic odor is particularly strong. Strong enough, in fact, that even ramp-lovers will advise caution. If you sit down to a big meal of ramps, don't be surprised if people continue to keep their distance after a few days have passed!
Cautions aside, ramps add wonderful and uniquely pungent flavor to soups, egg dishes, casseroles, rice dishes and potato dishes. Use them raw or cooked in any recipe calling for scallions or leeks, or cook them in a more traditional way, scrambled with eggs or fried with potatoes. Since ramps aren't cultivated in the way leeks are, they're much easier to clean. Just cut off roots, rinse thoroughly, and scrub off any excess dirt on the bulbs.
Ramps aren't available for long, but you can chop and freeze them for cooked dishes. The green tops are milder in flavor and are usually used along with the bulbs. I chop about half of the green leaves separately, air-dry them for a few hours then freeze them in an air-tight container for future use as a seasoning.

Mung Bean Sprouts are ready!  $2 per 3.5oz bag


The following information from www.isga-sprouts.org


This Winter And This Millennium, Don't Forget The Sprouts*
The History of Sprouts and Their Nutritional Value
The National Cancer institute and the National Institute of Health both recommend eating 5 fresh fruits and vegetables every day. A great way to help reach that goal is to include sprouts.
Sprouts are the only form of agriculture that can be locally grown and available in all four seasons. These "baby" vegetables are grown from seed to salad in only week. That makes them great Y2K food. In fact, one pound of alfalfa seed will yield 10-14 pounds of fresh mini-salad greens. Whether you are on top of a mountain or in a bunker with artificial light, you can still grow this fast, organic food.
Yes, it is fast food, but you won't be sacrificing any nutrition. Alfalfa sprouts have more chlorophyll than spinach, kale, cabbage or parsley. Alfalfa, sunflower, clover and radish sprouts are all 4% Protein. Compare that to spinach - 3%, Romaine lettuce - 1.5% and Iceberg lettuce - 0.8%, and milk - 3.3%. These foods all have about 90% water. But meat and eggs are the protein foods for Americans. Meat is 19% and eggs are 12.5% protein (and 11% fat). But Soybean sprouts have 13% protein, and lentil and pea sprouts have 9%. Soybeans sprouts have more protein than eggs and only about half the fat.
Grain and nut sprouts, such as wheat and sunflower, are rich in fats. While fats in flour and wheat germ have a reputation for going rancid quickly (stores should refrigerate them), fats in sprouts last for weeks. The valuable wheat germ oil in wheat sprouts is broken down into its essential fatty acid fractions over 50% of which is the valuable Omega 6. While sunflower oil is our finest source of omega 6, germination of the sunflower sprout micellizes the fatty acids into an easily digestible, water soluble form saving our body the trouble of breaking it down and simultaneously protecting us against the perils of rancidity. This is a great bonus for a sprout that is already popular for its crispness and nutty flavor.
Radish sprouts have 29 times more Vitamin C than milk (29mg vs 1mg) and 4 times the Vitamin A (391 IU vs 126). These spicy sprouts have 10 times more calcium than a potato (51mg vs 5mg) and contain more vitamin C than pineapple. If you examine what is happening during germination, it looks like a vitamin factory. While the mature organic radish vegetable from your backyard contains 8 IU/100g of provitamin A, the 5 day old radish seedling (sprouts) contain 391 IU. That's 39 times more vitamin A! No wonder, sprout lovers say you can feel the vitamins!
Phytochemical Factory
Alfalfa, radish, broccoli, clover and soybean contain concentrated amounts of phytochemicals (plant compounds) that can protect us against disease. Canavanine, an amino acid analog present in alfalfa, demonstrates resistence to pancreatic, colon and leukemia cancers. Plant estrogens in these sprouts function similarly to human estrogen but without the side effects. They increase bone formation and density and prevent bone breakdown (osteoporosis). They are helpful in controlling hot flashes, menopause, PMS and fibrocystic breasts tumors.
Johns Hopkins University School of Medicine researchers found substantial amounts of glucosinolates and isothiocyanates in broccoli sprouts which are very potent inducers of phase 2 enzymes that protect cells from going malignant. The sprouts contain 10-100 times higher levels of these enzymes than do the corresponding mature plants.
Alfalfa sprouts are one of our finest food sources of saponins. Saponins lower the bad cholesterol and fat but not the good HDL fats. Animal studies prove their benefit in arteriosclerosis and cardiovascular disease. Saponins also stimulate the immune system by increasing the activity of natural killer cells such as T- lymphocytes and interferon. The saponin content of alfalfa sprouts multiplies 450% over that of the unsprouted seed. Sprouts also contain an abundance of highly active antioxidants that prevent DNA destruction and protect us from the ongoing effects of aging. It wouldn't be inconceivable to find a fountain of youth here, after all, sprouts represent the miracle of birth.
sprouts
Sprout Varieties
Doctors today are telling us to eat less meat and dairy. What other ways can we get our protein? We can't eat fish all the time.
Beans and grains are a time-honored way to get plenty of protein with low fat, high fiber and no cholesterol. Sprouts: Alfalfa, Mung Bean, and Bean Mix, are beans that have been sprouted and are a wonderful option for a variety of vegetarian meals.
Grown locally year round, sprouts are a good source of protein and vitamin C. 3 ounces of Mung Beansprouts contain 30 calories. A 12-ounce bag served as a side dish or salad is enough for 4 to 6 people. 

Sunday, April 22, 2012

Spinach is growing abundantly in our greenhouse right now.  Order yours today!  Following are some great recipes and see below for some health facts on spinach and strawberries.




Strawberry-Spinach Salad on a Stick






Ingredients
  • 1 large container strawberries, washed, dried, & stems removed
  • 1/2 cup sliced almonds
  • 1 bag baby spinach leaves, washed, dried & stems removed
  • wooden skewers,  (see note)
Pierce one strawberry onto a skewer and slide it down leaving about 3-4 inches at the end of the stick. This will be the handle.   Stack 3-4 spinach leaves, fold them over and pierce onto the stick.  Alternate with the remaining berries and spinach.  Lay the kebabs onto a serving platter.  (can be covered with Saran Wrap and refrigerated at this point).  When ready to serve, drizzle with dressing and sprinkle with almonds.

Vinaigrette

  • 1/2 cup balsamic vinegar
  • 1/4 cup honey
  • 1/2 cup olive oil
  • 1 teaspoon Dijon mustard
Whisk all ingredients together.



Strawberry spinach salad with champagne vinaigrette

Vinaigrette:
  • 1/4 c Champagne vinegar 
  • 2 tbs agave nectar
  • 1 tbsp freshly squeezed lemon juice
  • 1/2 tsp Dijon mustard
  • 1/4 c olive oil 
  • salt and pepper to taste
Salad:
  • 4 c baby spinach (or spring greens)
  • 1 c sliced strawberries
  • 1/3 c raw sunflower seeds
  • pepper to taste
Whisk vinaigrette, toss salad, and sprinkle vinaigrette over greens and strawberries.




Health benefits of Spinach

  • Spinach is store house for many phyto-nutrients that have health promotional and disease prevention properties.
  • Very low in calories and fats (100 g of raw leaves provide just 23 cal). It contains good amount of soluble dietary fiber; no wonder greeny spinach is one of the vegetable source recommended in cholesterol controlling and weight reduction programs!
  • Fresh 100 g of spinach contains about 25% of daily intake of iron; one of the richest among green leafy vegetables. Iron is an important trace element required by the body for red blood cell production and as a co-factor for oxidation-reduction enzymes cytochrome-oxidases during the cellular metabolism.
  • Fresh leaves are rich source of several vital anti-oxidant vitamins like vitamin A, vitamin C; and flavonoid poly phenolic antioxidants such as lutein, zea-xanthin and beta-carotene. Together these compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a healing role in aging and various disease processes. 
  • Zea-xanthin, an important dietary carotenoid, is selectively absorbed into the retinal macula lutea in the eyes where it is thought to provide antioxidant and protective light-filtering functions; thus helps protect from "age related macular disease" (ARMD), especially in the elderly.
  • Vitamin A is also required for maintaining healthy mucus membranes and skin and is essential for vision. Consumption of natural vegetables and fruits rich in vitamin A and flavonoids helps body protect from lung and oral cavity cancers.
  • 100 g of Spinach provides 402% of daily vitamin-K requirements. Vitamin K plays vital role in strengthening bone mass by promoting osteotrophic (bone building) activity in the bone. It also has established role in patients with Alzheimer's disease by limiting neuronal damage in the brain.
  • This greeny leafy vegetable also contain good amounts of many B-complex vitamins like vitamin- B6(pyridoxine), thiamin (vitamin B-1), riboflavin, folates and niacin. Folates help prevent neural tube defects in the offspring.
  • 100 g of farm fresh spinach has 47% of daily recommended levels of vitamin C. Vitamin C is a powerful antioxidant which helps body develop resistance against infectious agents and scavenge harmful oxygen free radicals.
  • The leaves also contain good amount of minerals like potassium, manganese, magnesium, copper and zinc. Potassium in an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese and copper are used by the body as a co-factor for the antioxidant enzyme superoxide dismutase. Copper is required in the production of red blood cells. Zinc is a co-factor in many enzymes that regulate growth and development, sperm generation, digestion and nucleic acid synthesis.
  • It is also rich source of omega-3 fatty acids.
Regular consumption of spinach in the diet helps prevent osteoporosis (weakness of bones), iron deficiency anemia and is believed to protect from cardiovascular diseases and colon and prostate cancers.


Health benefits of strawberries

  • Strawberry is low in calories (32 kcal/100g) and fats but rich source of many health promoting phyto-nutrients, minerals and vitamins that are essential for optimum health.
  • Strawberries have significantly high amounts of phenolic flavonoid phyto-chemicals calledanthocyanins and ellagic acid. Scientific studies show that consumption of straw berries may have potential health benefits against cancer, aging, inflammation and neurological diseases.
  • Fresh berries are an excellent source of vitamin-C (about 98% of RDI), which is also a powerful natural antioxidant. Consumption of fruits rich in vitamin C helps body develop resistance against infectious agents, counter inflammation and scavenge harmful free radicals.
  • The fruit is rich in B-complex group of vitamins. It contains very good amounts of vitamin B-6, niacin, riboflavin, pantothenic acid and folic acid. These vitamins are acting as co-factors help body metabolize carbohydrates, proteins and fats.
  • Strawberries contain vitamin A, vitamin E and many health promoting flavonoid poly phenolic antioxidants such as lutein, zeaxanthin, beta carotene in small amounts. These compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease process.
  • They contain good amount of minerals like potassium, manganese, fluorine, copper, iron and iodine. Potassium in an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme superoxide dismutase. Copper is required in the production of red blood cells. Iron is required for red blood cell formation. Fluoride is a component of bones and teeth and is important for prevention of dental cavities.

Monday, April 16, 2012


April 16th and the garden is plowed and ready to plant.  Thank you for the jump start Mother Nature!
Mixed Salad Greens and 
Spinach are ready in our greenhouse.
Email to order a bag, just picked today!