tag:blogger.com,1999:blog-65390040464334815192024-03-12T18:12:56.383-07:00Indian Valley Farm to Your TableNutrition facts and preparation tips for vegetables grown at Indian Valley Organic Farm and Garden.Indian Valley Organic Farm and Gardenhttp://www.blogger.com/profile/03564039499907265283noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-6539004046433481519.post-48424810789707350562010-05-19T08:52:00.000-07:002010-05-19T08:54:02.793-07:00Protein In A Pod!<!--StartFragment--> <p class="MsoNormal" align="center" style="text-align:center"><i>Just like beans, peas are legumes – and packed with protein. Snow and sugar snap peas have less protein and B vitamins than green peas since they are eaten when their seeds are immature, but are still higher in protein than most green veggies, and have almost twice the calcium and more iron and vitamin C.</i></p> <p class="MsoNormal"><b><u>Favorite Pea Recipes</u></b></p> <p class="MsoNormal"><b>Roasted Sugar Snap Peas<o:p></o:p></b></p> <p class="MsoNormal">1 lb. sugar snap peas, trimmed (about 4 cups)<o:p></o:p></p> <p class="MsoNormal">1 large shallot, thinly sliced (about 1/ 4 cup)<o:p></o:p></p> <p class="MsoNormal">2 teaspoons olive oil<o:p></o:p></p> <p class="MsoNormal">salt and pepper to taste<o:p></o:p></p> <p class="MsoNormal">Toss peas, shallot, salt, pepper, and olive oil in a bowl.<span style="mso-spacerun: yes"> </span>Spread in a single layer on a baking sheet, and roast at 475 degrees until the peas are tender and beginning to brown, about 12-14 minutes.<span style="mso-spacerun: yes"> </span>Stir once halfway through.<span style="mso-spacerun: yes"> </span>Serve warm.</p><p class="MsoNormal"><o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><b>Pasta with Peas and Mushrooms<o:p></o:p></b></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">3 tablespoons olive oil<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">1/2 cup onion, chopped<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">salt and pepper to taste<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">2 cups fresh peas, shelled<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">2 cups mushrooms, sliced<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">12 ounces pasta<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">1/4 cup freshly grated Parmesan cheese<o:p></o:p></p> <p class="MsoNormal">Saute the onion with a dash of salt and pepper in 2 tablespoons of olive oil over medium heat, stirring occasionally, until softened, about 4-5 minutes.<span style="mso-spacerun: yes"> </span>Add the mushrooms and peas and cook for about 8 minutes longer.<span style="mso-spacerun: yes"> </span>Toss with cooked pasta, the remaining olive oil, and the cheese, and enjoy!</p><p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><o:p></o:p></p> <p class="MsoNormal"><b><u>Kid-Friendly Recipes</u></b></p> <p class="MsoNormal"><b>Orange Glazed Sugar Snap Peas<o:p></o:p></b></p> <p class="MsoNormal">2 lbs. sugar snap peas<o:p></o:p></p> <p class="MsoNormal">1/2 cup orange juice<o:p></o:p></p> <p class="MsoNormal">1/4 cup brown sugar<o:p></o:p></p> <p class="MsoNormal">1 tablespoon orange rind, grated<o:p></o:p></p> <p class="MsoNormal">1 tablespoon cornstarch<o:p></o:p></p> <p class="MsoNormal">1/4 cup butter<o:p></o:p></p> <p class="MsoNormal">salt and pepper to taste<o:p></o:p></p> <p class="MsoNormal">Heat orange juice, sugar, orange rind, and cornstarch in a pan and stir until cornstarch is dissolved.<span style="mso-spacerun:yes"> </span>In a separate pan, steam peas until just tender.<span style="mso-spacerun: yes"> </span>Add steamed peas, butter, salt and pepper to the orange mixture.<span style="mso-spacerun: yes"> </span>Stir and heat until sauce thickens.</p><p class="MsoNormal"><o:p></o:p></p> <p class="MsoNormal"><b>Potatoes and Peas<o:p></o:p></b></p> <p class="MsoNormal">1 lb. potatoes, scrubbed and cubed<o:p></o:p></p> <p class="MsoNormal">2 cups sugar snap peas, chopped in halves<o:p></o:p></p> <p class="MsoNormal">2 teaspoons butter<o:p></o:p></p> <p class="MsoNormal">salt and pepper to taste<o:p></o:p></p> <p class="MsoNormal">2 tablespoons fresh mint, chopped<o:p></o:p></p> <p class="MsoNormal">Cover potatoes with water and a dash of salt and bring to a boil in a saucepan.<span style="mso-spacerun: yes"> </span>Cook over medium heat until tender, 5-8 min.<span style="mso-spacerun: yes"> </span>Add peas, cover and cook for 2 min. more.<span style="mso-spacerun:yes"> </span>Drain, add butter, salt and pepper to taste, and mint.<span style="mso-spacerun: yes"> </span>Heat for 1 min, and serve warm.</p><p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><o:p></o:p></p> <p class="MsoNormal"><b><u>Preparation Tips:</u></b><span style="font-weight:normal"><o:p></o:p></span></p> <ul style="margin-top:0in" type="disc"> <li class="MsoNormal" style="mso-list:l1 level1 lfo2;tab-stops:list .5in">Cut the tips from both ends of the pods of snow peas, and remove the string that runs around sugar snap peas before cooking.<u><o:p></o:p></u></li> <li class="MsoNormal" style="mso-list:l1 level1 lfo2;tab-stops:list .5in">To shell green peas, pinch off the stem and pull the string the length of the pod, allowing it to pop open, after which you can push the peas out with your thumb.<u><o:p></o:p></u></li> <li class="MsoNormal" style="mso-list:l1 level1 lfo2;tab-stops:list .5in">Snow, sugar snap, and green peas can all be eaten raw; if cooking them, be sure not to cook too long, because they will lose a third or more of their vitamin C content – and their crisp.</li></ul> <p class="MsoNormal"><b><u>Other Ways to Serve Peas: <o:p></o:p></u></b></p> <ul style="margin-top:0in" type="disc"> <li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list .5in">Serve raw alongside carrot and celery sticks with your favorite dip.<o:p></o:p></li> <li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list .5in">Add chopped snow or sugar snap peas to salads.<o:p></o:p></li> <li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list .5in">Blanch snow or sugar snap peas in an uncovered pot of boiling water and watch carefully – it should only take a few seconds for the pods to turn a bright green from the time that the water returns to a boil.<span style="mso-spacerun: yes"> </span>This method tenderizes the pea pods and brings out their brightest color.<o:p></o:p></li> <li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list .5in">Steam green, snow, or sugar snap peas in a 1/2 inch of boiling water and simmer until the peas are bright green and barely crisp-tender; 5-10 minutes for green peas, 1-2 minutes for snow and sugar snap peas.<o:p></o:p></li> <li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list .5in">Stir-fry snow or sugar snap peas in sesame oil or vegetable broth and soy sauce with onion and garlic, red bell pepper, carrots, and water chestnuts for 1-2 min.<o:p></o:p></li> <li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list .5in">Add cooled, blanched snow or sugar snap peas to cold pasta or vegetable salads and toss with a light vinaigrette. <o:p></o:p></li> <li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list .5in">Puree cooked green peas and thin with vegetable broth and a little skim milk for a quick pea soup.<span style="mso-spacerun: yes"> </span>Season to taste with herbs, salt and pepper.</li></ul><p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><o:p></o:p></p> <p class="MsoNormal"><b>** Peas are a great source of many vitamins and minerals commonly found in vegetables such as Vitamin C and Folacin, and also a good source of lesser known but equally important nutrients such as Niacin, Thiamine, Copper, Phosphorus, and Iron.<span style="mso-spacerun: yes"> </span>So enjoy nature’s candy – in the pod and out!<o:p></o:p></b></p> <!--EndFragment-->Indian Valley Organic Farm and Gardenhttp://www.blogger.com/profile/03564039499907265283noreply@blogger.com0tag:blogger.com,1999:blog-6539004046433481519.post-3442668870638812112010-05-04T21:08:00.000-07:002010-05-04T21:09:12.057-07:00Mother Nature’s Lipstick<!--StartFragment--> <p class="MsoNormal" align="center" style="text-align:center"><i>These hot pink marvels will dress up any salad or vegetable dish, and make it sweeter, too!<span style="mso-spacerun: yes"> </span>Fresh from the ground they are a whole new vegetable from their canned counterparts, and they even come with greens you can eat!</i></p> <p class="MsoNormal"><b><u>Favorite Beet Recipes</u></b></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><b>Roasted Root Vegetables<o:p></o:p></b></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none">2 beets, washed<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none">2 red daikon radishes, washed<span style="mso-spacerun: yes"> </span><o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none">2 parsnips, washed<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none">4-5 potatoes, washed<span style="mso-spacerun: yes"> </span><o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none">2 onions, peeled<span style="mso-spacerun: yes"> </span><o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none">2 yams, washed<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none">olive oil<span style="mso-spacerun: yes"> </span><o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none">salt and pepper<span style="mso-spacerun: yes"> </span><o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none">Several sprigs of fresh rosemary, finely chopped <o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none">Chop the vegetables into similarly sized pieces - the smaller the pieces, the less time to cook.<span style="mso-spacerun: yes"> </span>Distribute the veggies into a glass baking dish.<span style="mso-spacerun: yes"> </span>Coat them with olive oil, salt, pepper and chopped rosemary.<span style="mso-spacerun: yes"> </span>Roast the vegetables at 400 degrees, stirring every 20 minutes, for least 45 minutes – until they are soft all the way through.</p><p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><b>Harvard Beets<o:p></o:p></b></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none">2 cups beets, cooked and chopped<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none">2 cups tart apples, chopped<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none">1/4 to 1/2 cup onion, thinly sliced<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none">1 1/2 teaspoons salt<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none">1 teaspoon nutmeg<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none">1 tablespoon sugar OR 2 tablespoons lemon juice<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none">2-3 tablespoons butter<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom:11.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">Preheat oven to 325°F.<span style="mso-spacerun:yes"> </span>Grease a casserole dish.<span style="mso-spacerun:yes"> </span>Mix together the first 5 ingredients and put them into the casserole.<span style="mso-spacerun: yes"> </span>If the apples are very tart, add the sugar.<span style="mso-spacerun: yes"> </span>If they are bland, add the lemon juice.<span style="mso-spacerun: yes"> </span>Dot the beet mixture with butter.<span style="mso-spacerun: yes"> </span>Cover and bake for 1 hour.<o:p></o:p></p> <p class="MsoNormal"><b><u>Kid-Friendly Recipes</u></b></p> <p class="MsoNormal"><b>Chocolate Beet Cake<o:p></o:p></b></p> <p class="MsoNormal">1 3/4 cups all-purpose flour<o:p></o:p></p> <p class="MsoNormal">1/2 teaspoon salt<o:p></o:p></p> <p class="MsoNormal">1/2 teaspoon baking soda<o:p></o:p></p> <p class="MsoNormal">1 1/2 cups sugar<o:p></o:p></p> <p class="MsoNormal">3 large eggs<o:p></o:p></p> <p class="MsoNormal">1 cp vegetable oil<o:p></o:p></p> <p class="MsoNormal">1 1/2 cups beets, cooked and pureed<o:p></o:p></p> <p class="MsoNormal">1 cup semisweet chocolate chips<o:p></o:p></p> <p class="MsoNormal">1 teaspoon vanilla<o:p></o:p></p> <p class="MsoNormal">powdered sugar for sprinkling<o:p></o:p></p> <p class="MsoNormal">Melt the chocolate chips in a double burner on the stove, and set aside.<span style="mso-spacerun: yes"> </span>Mix the flour, salt, and baking soda, and set aside.<span style="mso-spacerun: yes"> </span>In separate bowl, blend sugar, eggs, and oil.<span style="mso-spacerun:yes"> </span>Beat in the beets, melted chocolate, and vanilla, stirring vigorously.<span style="mso-spacerun: yes"> </span>Gradually add the flour mixture to the beet mixture, mixing well.<span style="mso-spacerun:yes"> </span>Pour into a greased 9x13 inch cake pan and bake at 350 degrees for 40-45 minutes, or until a toothpick comes out clean from the center of the cake.<span style="mso-spacerun: yes"> </span>Cool in the pan, sprinkle with powdered sugar, and enjoy!</p><p class="MsoNormal"><o:p></o:p></p> <p class="MsoNormal"><b>Root Veggie Chips<o:p></o:p></b></p> <p class="MsoNormal">4-5 medium sized beets<o:p></o:p></p> <p class="MsoNormal">2 sweet potatoes<o:p></o:p></p> <p class="MsoNormal">3-4 potatoes<o:p></o:p></p> <p class="MsoNormal">2-3 tablespoons olive oil<o:p></o:p></p> <p class="MsoNormal">salt to taste<o:p></o:p></p> <p class="MsoNormal">Slice the root vegetables as thinly as possible, with the skin still on.<span style="mso-spacerun: yes"> </span>Spread evenly on baking sheets, drizzle with olive oil and sprinkle with salt.<span style="mso-spacerun: yes"> </span>Bake at 400 degrees for about 15 minutes, flipping halfway, until the potatoes are golden brown.<span style="mso-spacerun: yes"> </span></p><p class="MsoNormal"><o:p></o:p></p> <p class="MsoNormal"><b><u>Preparation Tips:</u></b><span style="font-weight:normal"><o:p></o:p></span></p> <ul style="margin-top:0in" type="disc"> <li class="MsoNormal" style="mso-list:l1 level1 lfo2;tab-stops:list .5in">To prevent the beets from loosing their red color and nutrients, do not cut or peel beets before cooking them in liquid, simply scrub and rinse beets well.<u><o:p></o:p></u></li> <li class="MsoNormal" style="mso-list:l1 level1 lfo2;tab-stops:list .5in">Beets keep their bright color best if an acid ingredient, such as vinegar or lemon juice, is added during or just after cooking.<u><o:p></o:p></u></li> <li class="MsoNormal" style="mso-list:l1 level1 lfo2;tab-stops:list .5in">Beets are related to chard, and the leaves of beets can be eaten in the same ways that chard would be eaten.<span style="mso-spacerun: yes"> </span>Set them aside and cook separately from the beet roots; they will keep in a refrigerator for a couple of days.<u><o:p></o:p></u></li> <li class="MsoNormal" style="mso-list:l1 level1 lfo2;tab-stops:list .5in">Sauté, stir-fry, or steam beet greens along with other greens and season to taste with olive oil and garlic, lemon juice, ginger, herbs, and/or salt & pepper.<u><o:p></o:p></u></li> <li class="MsoNormal" style="mso-list:l1 level1 lfo2;tab-stops:list .5in">Replace beet greens in any recipe that calls for greens such as chard or kale.</li></ul> <p class="MsoNormal"><b><u>Other Ways to Serve Beets: <o:p></o:p></u></b></p> <ul style="margin-top:0in" type="disc"> <li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list .5in">Baking beets brings out their wetness and locks in their nutrients – but it takes some time.<span style="mso-spacerun: yes"> </span>Wrap beets in foil and bake at 350-400 degrees until tender, 1.5 - 2 hours.<span style="mso-spacerun: yes"> </span>Or, slice to similar thickness as other root vegetables and bake uncovered, drizzled with olive oil, rosemary, thyme, salt and pepper at 350-400 degrees until tender, about 45 minutes – 1 hour.<span style="mso-spacerun: yes"> </span><o:p></o:p></li> <li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list .5in">Boil beets in a pot of boiling water, cover, and simmer for 40 minutes to 2 hours, depending on the size and age of the beets – until the beets are just tender.<span style="mso-spacerun: yes"> </span>Slice cooked beets and sprinkle with lemon or orange juice, pepper and herbs, or top with butter.<o:p></o:p></li> <li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list .5in">Steam beets in a vegetable steamer over boiling water for about 40 minutes, until just tender.<span style="mso-spacerun: yes"> </span>Leave the stems attached on tiny beets, and add lemon juice and herbs while steaming.<o:p></o:p></li> <li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list .5in">Toss warm cooked beets with a vinaigrette or your favorite dressing.<o:p></o:p></li> <li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list .5in">Coat warm or chilled cooked beets with a yogurt and dill sauce.<o:p></o:p></li> <li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list .5in">Puree cooked beets to thicken and add natural sweetness to a soup.<o:p></o:p></li> <li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list .5in">Add chilled beets to a salad just before serving (so the salad doesn’t turn red).<o:p></o:p></li> <li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list .5in">Shred cooked beets into coleslaw.</li></ul> <p class="MsoNormal"><b>** Beets are a great source of Vitamin C, Folacin, and Manganese.<span style="mso-spacerun: yes"> </span>So, experiment freely with these colorful and versatile veggies – just don’t forget to wash up after!<o:p></o:p></b></p> <!--EndFragment-->Indian Valley Organic Farm and Gardenhttp://www.blogger.com/profile/03564039499907265283noreply@blogger.com0tag:blogger.com,1999:blog-6539004046433481519.post-91384203185484918502010-04-04T18:00:00.000-07:002010-05-04T21:09:51.441-07:00Are Those White Beets?<!--StartFragment--> <p class="MsoNormal" align="center" style="text-align:center"><i>A commonly asked question at the farm stand, those “white beets” are actually turnips.<span style="mso-spacerun: yes"> </span>Their strong, peppery flavor when raw becomes mild and sweet when cooked!</i></p> <p class="MsoNormal"><b><u>Favorite Turnip Recipes</u></b></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><b>Turnip and Carrot Casserole<o:p></o:p></b></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">3 large carrots<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">3 small turnips<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">2 tablespoons bread crumbs<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">2 tablespoons butter<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">1 tbsp. brown sugar<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">1/2 teaspoon salt<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">1 beaten egg<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">1/2 cup cream <o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">Boil carrots and turnips together, drain.<span style="mso-spacerun: yes"> </span>Add remaining ingredients.<span style="mso-spacerun: yes"> </span>Put in casserole dish.<span style="mso-spacerun: yes"> </span>Sprinkle with bread crumbs.<span style="mso-spacerun: yes"> </span>Bake at 350 degrees for 45 minutes.</p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><b>Cream of Turnip Soup<o:p></o:p></b></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">2 cups turnips, sliced<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">1 cup potatoes, sliced<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">1 small onion, chopped<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">3 tablespoons butter<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">1 1/2 tablespoons flour<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">3 cups vegetable broth<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">1 to 1 1/2 cup milk<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">1 tablespoon chopped parsley<o:p></o:p></p> <p class="MsoNormal">Melt butter. Add turnips, potatoes and onion.<span style="mso-spacerun: yes"> </span>Cook on medium heat until tender (about 20 minutes).<span style="mso-spacerun: yes"> </span>Sprinkle in flour and blend.<span style="mso-spacerun: yes"> </span>Add broth and stir well.<span style="mso-spacerun: yes"> </span>Bring to boil.<span style="mso-spacerun: yes"> </span>Reduce heat and simmer 15 minutes.<span style="mso-spacerun: yes"> </span>Cool and blend in food processor or blender until smooth. Add milk and salt to taste.</p><p class="MsoNormal"><o:p></o:p></p> <p class="MsoNormal"><b>Turnip Slaw<o:p></o:p></b></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">4 cups turnips, shredded<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">1/4 cup chopped red peppers<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">1/4 cup sliced green onions<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">1/4 cup mayonnaise<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">1 tablespoon vinegar<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">2 tablespoons sugar<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">1/4 teaspoon salt<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">1/4 teaspoon each salt and pepper<o:p></o:p></p> <p class="MsoNormal">Combine all ingredients in a bowl and mix well.<span style="mso-spacerun: yes"> </span>Refrigerate several hours, and serve.</p> <p class="MsoNormal"><b><u>Kid-Friendly Recipes</u></b></p> <p class="MsoNormal"><b>Mashed Turnips<o:p></o:p></b></p> <p class="MsoNormal">7 medium turnips<o:p></o:p></p> <p class="MsoNormal">1 cup milk<o:p></o:p></p> <p class="MsoNormal">2 tablespoons butter<o:p></o:p></p> <p class="MsoNormal">salt and pepper to taste<o:p></o:p></p> <p class="MsoNormal">1/2 cup Cheddar cheese, shredded<o:p></o:p></p> <p class="MsoNormal">Peel, wash and quarter turnips.<span style="mso-spacerun:yes"> </span>Boil until tender, about 35-40 minutes, drain.<span style="mso-spacerun: yes"> </span>Place in large mixing bowl and use a fork to break up turnips into smaller pieces.<span style="mso-spacerun:yes"> </span>Add milk and butter, and blend.<span style="mso-spacerun:yes"> </span>Add salt and pepper to taste.<span style="mso-spacerun:yes"> </span>Sprinkle with Cheddar cheese while hot, and serve.<span style="mso-spacerun: yes"> </span></p> <p class="MsoNormal"><b>Turnip Fries<o:p></o:p></b></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">8 medium turnips<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">1/4 cups grated Parmesan cheese<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">1 teaspoon onion powder<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">1 teaspoon ground paprika<o:p></o:p></p> <p class="MsoNormal">Preheat oven to 425 degrees.<span style="mso-spacerun:yes"> </span>Spray a large baking sheet with nonstick cooking spray. Cut turnips into 2 1/2 x 1/2 inch sticks. In gallon-size sealable plastic bag, combine cheese, onion powder and paprika.<span style="mso-spacerun: yes"> </span>Add turnips; seal bag, squeezing out air; toss to coat turnips.<span style="mso-spacerun: yes"> </span>Empty bag, placing turnips on baking sheet.<span style="mso-spacerun: yes"> </span>Bake for 15-20 minutes or until turnips are tender and golden.</p><p class="MsoNormal"><o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><b>Cheesy Turnip Casserole<o:p></o:p></b></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">2 medium turnips, peeled and sliced<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">6 tablespoons butter<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">1/4 to 1/2 cup flour<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">2 cups milk<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">12-16 oz. Cheddar cheese, shredded<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">salt and pepper to taste<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">1/2 cup bread crumbs <o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none;text-autospace:none">Boil turnips until cooked, about 20-30 minutes, drain.<span style="mso-spacerun: yes"> </span>Melt the butter in a saucepan and add the flour.<span style="mso-spacerun: yes"> </span>Slowly add the milk and stir until mixture thickens; leave the turnips slightly lumpy.<span style="mso-spacerun: yes"> </span>Add the cheese and stir.<span style="mso-spacerun: yes"> </span>Pour mixture into a serving dish and top with the bread crumbs.<span style="mso-spacerun: yes"> </span>Bake at 400 degrees for 15 minutes.</p> <p class="MsoNormal"><b><u>Preparation Tips:</u></b><span style="font-weight:normal"><o:p></o:p></span></p> <ul style="margin-top:0in" type="disc"> <li class="MsoNormal" style="mso-list:l0 level1 lfo2;tab-stops:list .5in">Store turnips separately from their greens – the leaves will keep for a few days in the fridge, while the roots will keep for a week in the crisper of the fridge.<o:p></o:p></li> <li class="MsoNormal" style="mso-list:l0 level1 lfo2;tab-stops:list .5in">Cooked turnip greens are edible, so save them when cooking the roots separately.<span style="mso-spacerun: yes"> </span><o:p></o:p></li> <li class="MsoNormal" style="mso-list:l0 level1 lfo2;tab-stops:list .5in">Wash and prepare turnips as you would any other roots; scrub off any dirt, and peel larger turnips if desired.<b><o:p></o:p></b></li> <li class="MsoNormal" style="mso-list:l0 level1 lfo2;tab-stops:list .5in">To keep their flavor mild, do not overcook!</li></ul> <p class="MsoNormal"><b><u>Other Ways to Serve Turnips: <o:p></o:p></u></b></p> <ul style="margin-top:0in" type="disc"> <li class="MsoNormal" style="mso-list:l1 level1 lfo1;tab-stops:list .5in">Grate smaller younger turnips raw into salads as you would with carrots or beets.<o:p></o:p></li> <li class="MsoNormal" style="mso-list:l1 level1 lfo1;tab-stops:list .5in">Stir Fry thinly sliced turnips in olive oil, with onion and garlic, stirring often for 6-7 minutes in a large skillet over medium high heat until they are crisp-tender.<o:p></o:p></li> <li class="MsoNormal" style="mso-list:l1 level1 lfo1;tab-stops:list .5in">Boil whole turnips in a pot of boiling water 20-30 minutes, or until tender.<span style="mso-spacerun: yes"> </span>Uncover the pot occasionally while cooking for a mild flavor.<span style="mso-spacerun: yes"> </span>Sweeten the turnips by adding a little sugar to the water.<span style="mso-spacerun: yes"> </span><b><u><o:p></o:p></u></b></li> <li class="MsoNormal" style="mso-list:l1 level1 lfo1;tab-stops:list .5in">Steam whole turnips for 20-25 minutes or cut up turnips for 12-15 minutes.<span style="mso-spacerun: yes"> </span>Serve with salt and pepper and lemon juice.<b><u><o:p></o:p></u></b></li> <li class="MsoNormal" style="mso-list:l1 level1 lfo1;tab-stops:list .5in">Bake 1/4 inch thick slices in a shallow baking dish at 350 degrees 30-45 minutes, or until tender.<span style="mso-spacerun: yes"> </span>Sliced onions and other root vegetables, garlic, and salt and pepper can be added for savory flavor.<span style="mso-spacerun: yes"> </span>Or sweeten with honey and brown sugar, cinnamon, ginger, and cloves, and orange or lemon juice or zest.<b><u><o:p></o:p></u></b></li> <li class="MsoNormal" style="mso-list:l1 level1 lfo1;tab-stops:list .5in">Mash or puree boiled, steamed or baked turnips and serve like mashed potatoes, either by themselves or combined in equal portions with potatoes.<b><u><o:p></o:p></u></b></li> <li class="MsoNormal" style="mso-list:l1 level1 lfo1;tab-stops:list .5in">Add turnips to broth soups and stews, or use puree boiled, steamed, or baked turnips in the base of a cream soup.<span style="mso-spacerun: yes"> </span></li></ul> <p class="MsoNormal"><b>** Turnips are a great source of Vitamin C, so enjoy these “white beets,” especially in cold season!<o:p></o:p></b></p> <!--EndFragment-->Indian Valley Organic Farm and Gardenhttp://www.blogger.com/profile/03564039499907265283noreply@blogger.com0tag:blogger.com,1999:blog-6539004046433481519.post-36752458203095331912010-03-17T10:18:00.000-07:002010-04-04T18:19:35.617-07:00The Perfect Winter Bouquet!<!--StartFragment--> <p class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; text-decoration: underline;"> <!--StartFragment--> </span></p><p class="MsoNormal" align="center" style="text-align:center"><!--StartFragment--> </p><p class="MsoNormal" align="center" style="text-align: left;"><!--StartFragment--> </p><p class="MsoNormal" align="center" style="text-align:center"><!--StartFragment--> </p><p class="MsoNormal" align="center" style="text-align:center"><!--StartFragment--> </p><p class="MsoNormal" align="center" style="text-align:center"><span class="Apple-style-span" style="font-style: normal; "><span class="Apple-style-span" style="text-decoration: underline; font-style: italic; "></span></span></p><p class="MsoNormal" align="center" style="text-align: center; display: inline !important; "></p><p class="MsoNormal" align="center" style="text-align: left; display: inline !important; "></p><p class="MsoNormal" align="center" style="text-align: center; display: inline !important; "></p><p class="MsoNormal" align="center" style="text-align: center; display: inline !important; "></p><p class="MsoNormal" align="center" style="text-align: center; display: inline !important; "></p><p class="MsoNormal" align="center" style="text-align: center; display: inline !important; "><i>Store chard in water in a vase to prolong its shelf life and add color to your kitchen when spring flowers are not blooming yet.</i></p><p></p><p></p><p></p> <p class="MsoNormal"><b><u><span class="Apple-style-span" style="font-style: normal;">Favorite Chard Recipes</span></u></b></p><p></p><p></p><p></p><!--StartFragment--> <p class="MsoNormal" style="margin-bottom:5.0pt;mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span style="color:black"><b>Quinoa Chard Pilaf<o:p></o:p></b></span></p> <!--EndFragment--> <p class="MsoNormal" style="margin-bottom:5.0pt;mso-pagination:none;tab-stops:40.5pt;mso-layout-grid-align:none;text-autospace:none"><span>1 tablespoon olive oil <o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom:5.0pt;mso-pagination:none;tab-stops:40.5pt;mso-layout-grid-align:none;text-autospace:none"><span>1 onion, diced <o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom:5.0pt;mso-pagination:none;tab-stops:40.5pt;mso-layout-grid-align:none;text-autospace:none"><span>3 cloves garlic, minced <o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom:5.0pt;mso-pagination:none;tab-stops:40.5pt;mso-layout-grid-align:none;text-autospace:none"><span>2 cups uncooked quinoa, rinsed <o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom:5.0pt;mso-pagination:none;tab-stops:40.5pt;mso-layout-grid-align:none;text-autospace:none"><span>1 cup canned lentils, rinsed <o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom:5.0pt;mso-pagination:none;tab-stops:40.5pt;mso-layout-grid-align:none;text-autospace:none"><span>8 ounces fresh mushrooms, chopped <o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom:5.0pt;mso-pagination:none;tab-stops:40.5pt;mso-layout-grid-align:none;text-autospace:none"><span>1 quart vegetable broth <o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom:5.0pt;mso-pagination:none;tab-stops:40.5pt;mso-layout-grid-align:none;text-autospace:none"><span>1 bunch Swiss chard, stems removed <o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom:5.0pt;mso-pagination:none;tab-stops:.5in;mso-layout-grid-align:none;text-autospace:none"><span>Heat the oil in a large pot over medium heat. Stir in the onion and garlic, and saute 5 minutes, until onion is tender. Mix in quinoa, lentils, and mushrooms. Pour in the broth. Cover, and cook 20 minutes. <o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom:5.0pt;mso-pagination:none;tab-stops:.5in;mso-layout-grid-align:none;text-autospace:none"><span>Remove the pot from heat. Shred chard, and gently mix into the pot. Cover, and allow to sit 5 minutes, or until chard is wilted.</span></p> <p class="MsoNormal" style="margin-bottom:5.0pt;line-height:12.0pt;mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span><b>Sautéed Swiss Chard with Parmesan Cheese <o:p></o:p></b></span></p> <p class="MsoNormal" style="margin-bottom:5.0pt;mso-pagination:none;tab-stops:.5in;mso-layout-grid-align:none;text-autospace:none">2 tablespoons butter<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom:5.0pt;mso-pagination:none;tab-stops:.5in;mso-layout-grid-align:none;text-autospace:none">2 tablespoons olive oil<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom:5.0pt;mso-pagination:none;tab-stops:.5in;mso-layout-grid-align:none;text-autospace:none">1 tablespoon minced garlic<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom:5.0pt;mso-pagination:none;tab-stops:.5in;mso-layout-grid-align:none;text-autospace:none">1/2 small red onion, diced<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom:5.0pt;mso-pagination:none;tab-stops:.5in;mso-layout-grid-align:none;text-autospace:none">1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom:5.0pt;mso-pagination:none;tab-stops:.5in;mso-layout-grid-align:none;text-autospace:none">1/2 cup water or broth<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom:5.0pt;mso-pagination:none;tab-stops:.5in;mso-layout-grid-align:none;text-autospace:none">1 tablespoon fresh lemon juice, or to taste<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom:5.0pt;mso-pagination:none;tab-stops:.5in;mso-layout-grid-align:none;text-autospace:none">2 tablespoons freshly grated Parmesan cheese<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom:5.0pt;mso-pagination:none;tab-stops:.5in;mso-layout-grid-align:none;text-autospace:none">salt to taste (optional)<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span>Melt butter and olive oil together in a large skillet over medium-high heat.<span style="mso-spacerun: yes"> </span>Stir in the garlic and onion, and cook for 30 seconds until fragrant.<span style="mso-spacerun: yes"> </span>Add the chard stems and the white wine.<span style="mso-spacerun: yes"> </span>Simmer until the stems begin to soften, about 5 minutes.<span style="mso-spacerun: yes"> </span>Stir in the chard leaves, and cook until wilted.<span style="mso-spacerun: yes"> </span>Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.</span></p> <p class="MsoNormal"><b><u>Kid-Friendly Recipe</u></b></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><b>Cheesy Pasta with Chard<o:p></o:p></b></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none">6 tablespoons olive oil <o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none">4 cups chopped fresh onions <o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none">Washed and coarsely chopped greens<span style="mso-spacerun: yes"> </span>-- about 7 or 8 cups <o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none">3/4 pound penne, fusilli, shells, or some comparable short pasta <o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none">1/2 to 3/4 lb. feta cheese, crumbled <o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none">salt and pepper to taste <o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none">Sauté onions in olive oil for 10 minutes over medium heat, stirring occasionally.<span style="mso-spacerun:yes"> </span>Meanwhile, put the pasta water up to boil.<span style="mso-spacerun: yes"> </span>Add chopped greens to the<span style="mso-spacerun: yes"> </span>skillet, salt lightly and stir until the greens wilt.<span style="mso-spacerun: yes"> </span>Cover and cook 10-15 min. over a medium to low heat.<span style="mso-spacerun: yes"> </span>Cook the pasta.<span style="mso-spacerun: yes"> </span>Just as it becomes ready, add the crumbled feta cheese to the chard, with heat on low (or off).<span style="mso-spacerun: yes"> </span>When the pasta is done, scoop it out with a strainer, drain it and add it directly to the pot full of sauce.<span style="mso-spacerun: yes"> </span>Mix thoroughly.<span style="mso-spacerun: yes"> </span>Cook the completed dish just slightly over a low heat for a few minutes. Add a small amount of grated cheese, if desired, and some black pepper.</p><p class="MsoNormal"><o:p></o:p></p> <p class="MsoNormal"><b><u>Preparation Tips:<o:p></o:p></u></b></p> <ul style="margin-top:0in" type="disc"> <li class="MsoNormal" style="mso-list:l0 level1 lfo2;tab-stops:list .5in">Cooked chard stems are edible, so save them when eating the leaves raw.<span style="mso-spacerun: yes"> </span><o:p></o:p></li> <li class="MsoNormal" style="mso-list:l0 level1 lfo2;tab-stops:list .5in">To remove stems, hold leaves in half from the bottom, vein-side out, and pull on the bottom of the stem.<o:p></o:p></li> <li class="MsoNormal" style="mso-list:l0 level1 lfo2;tab-stops:list .5in">Cook the stems for a few minutes before adding the leaves to cook in any dish.<o:p></o:p></li> <li class="MsoNormal" style="mso-list:l0 level1 lfo2;tab-stops:list .5in">Remember - chard cooks down considerably from its raw volume!</li></ul> <p class="MsoNormal"><b><u>Other Ways to Serve Chard: <o:p></o:p></u></b></p> <ul style="margin-top:0in" type="disc"> <li class="MsoNormal" style="mso-list:l1 level1 lfo1;tab-stops:list .5in">Add smaller, younger raw chard leaves to salad.<o:p></o:p></li> <li class="MsoNormal" style="mso-list:l1 level1 lfo1;tab-stops:list .5in">Stir Fry with sesame oil, garlic and soy sauce, stirring often for 4-5 minutes in a large skillet over medium high heat. Serve with brown rice.<o:p></o:p></li> <li class="MsoNormal" style="mso-list:l1 level1 lfo1;tab-stops:list .5in">Sauté in olive oil with onions or garlic until bright green, add salt and pepper.<span style="mso-spacerun: yes"> </span><o:p></o:p></li> <li class="MsoNormal" style="mso-list:l1 level1 lfo1;tab-stops:list .5in">Steam leaves whole or coarsely chopped in a covered skillet until the leaves are wilted, anywhere from 3-15 minutes depending on leaf age and thickness. Add lemon juice, or salt and pepper.</li></ul><p class="MsoNormal"><o:p></o:p></p> <p class="MsoNormal"><b>** Chard is a great source of Vitamin A, Beta Carotene, Vitamin C, Vitamin K, Magnesium, and Manganese.<span style="mso-spacerun:yes"> </span>So eat up – after you’ve enjoyed it as a table centerpiece, of course!<o:p></o:p></b></p> <!--EndFragment-->Indian Valley Organic Farm and Gardenhttp://www.blogger.com/profile/03564039499907265283noreply@blogger.com0tag:blogger.com,1999:blog-6539004046433481519.post-65093763022893276872010-03-08T18:15:00.000-08:002010-04-04T18:15:08.365-07:00Red, Green, or Curly?<!--StartFragment--> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: bold; text-decoration: underline;"><span class="Apple-style-span" style="font-weight: normal; "></span></span></p><p class="MsoNormal" style="text-align: center;"><!--StartFragment--> </p><p class="MsoNormal" align="center" style="margin-bottom:16.0pt;text-align:center;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span style="font-family:Georgia-Italic"><i>Whether you eat the red, green, or curly kind, kale is packed with vitamins and minerals and can be substituted for any greens in your favorite recipe - or try these out!</i></span><span style="font-family:Georgia"><o:p></o:p></span></p> <p class="MsoNormal" style="text-align: left;"><span style="font-family:Georgia-Bold"><b><u>Favorite Kale Recipes</u></b></span><span style="font-family:Georgia"> </span><b><o:p></o:p></b></p> <!--EndFragment--> <p></p> <p class="MsoNormal" style="line-height:16.0pt;mso-pagination:none;tab-stops:0in .5in;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS""><b>Turkey Garbanzo Bean and Kale Soup with Pasta</b></span><span style="Comic Sans MS""><o:p></o:p></span></p> <p class="MsoNormal" style="line-height:16.0pt;mso-pagination:none;tab-stops:0in .5in;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">16 ounces whole-wheat pasta shells<o:p></o:p></span></p> <p class="MsoNormal" style="line-height:16.0pt;mso-pagination:none;tab-stops:0in .5in;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">1 tablespoon extra-virgin olive oil<o:p></o:p></span></p> <p class="MsoNormal" style="line-height:16.0pt;mso-pagination:none;tab-stops:0in .5in;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">1 pound ground turkey<o:p></o:p></span></p> <p class="MsoNormal" style="line-height:16.0pt;mso-pagination:none;tab-stops:0in .5in;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">1 cup chopped onion<o:p></o:p></span></p> <p class="MsoNormal" style="line-height:16.0pt;mso-pagination:none;tab-stops:0in .5in;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">3 cloves garlic, minced<o:p></o:p></span></p> <p class="MsoNormal" style="line-height:16.0pt;mso-pagination:none;tab-stops:0in .5in;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">2 tablespoons chopped fresh sage<o:p></o:p></span></p> <p class="MsoNormal" style="line-height:16.0pt;mso-pagination:none;tab-stops:0in .5in;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">2 tablespoons chopped fresh rosemary<o:p></o:p></span></p> <p class="MsoNormal" style="line-height:16.0pt;mso-pagination:none;tab-stops:0in .5in;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">3 (14 ounce) cans chicken broth<o:p></o:p></span></p> <p class="MsoNormal" style="line-height:16.0pt;mso-pagination:none;tab-stops:0in .5in;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">3/4 cup water<o:p></o:p></span></p> <p class="MsoNormal" style="line-height:16.0pt;mso-pagination:none;tab-stops:0in .5in;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">1 (15 ounce) can garbanzo beans, drained and rinsed<o:p></o:p></span></p> <p class="MsoNormal" style="line-height:16.0pt;mso-pagination:none;tab-stops:0in .5in;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">1/3 cup tomato paste<o:p></o:p></span></p> <p class="MsoNormal" style="line-height:16.0pt;mso-pagination:none;tab-stops:0in .5in;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">2 cups roughly chopped kale<o:p></o:p></span></p> <p class="MsoNormal" style="line-height:16.0pt;mso-pagination:none;tab-stops:0in .5in;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">salt and pepper to taste<o:p></o:p></span></p> <p class="MsoNormal"><span style="Comic Sans MS"">Bring a large pot of salted water to a boil. Stir in the pasta, and return to a boil. Boil, stirring occasionally, until cooked through but still firm to the bite, about 12-15 minutes. Drain well.<o:p></o:p></span></p> <p class="MsoNormal"><span style="Comic Sans MS"">Heat olive oil in a large soup pot; add turkey, onion, and garlic. Cook over medium heat until meat browns and onion is soft, about 5 minutes. Stir in sage and rosemary and cook for about 1 minute, do not allow herbs to brown. Pour the broth and water into the pot along with the garbanzo beans and tomato paste. Bring to a boil and add kale. Simmer until kale softens, about 5 minutes. Season soup with salt and pepper.</span></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS""><b>Winter Vegetable Saute<o:p></o:p></b></span></p> <p class="MsoNormal" style="line-height:16.0pt;mso-pagination:none;tab-stops:4.5pt .5in;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">3 tablespoons olive oil<o:p></o:p></span></p> <p class="MsoNormal" style="line-height:16.0pt;mso-pagination:none;tab-stops:0in .5in;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">2 tablespoons butter<o:p></o:p></span></p> <p class="MsoNormal" style="line-height:16.0pt;mso-pagination:none;tab-stops:0in .5in;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">1 pound Yukon Gold potatoes, diced<o:p></o:p></span></p> <p class="MsoNormal" style="line-height:16.0pt;mso-pagination:none;tab-stops:0in .5in;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">1/2 pound fresh shiitake mushrooms, diced<o:p></o:p></span></p> <p class="MsoNormal" style="line-height:16.0pt;mso-pagination:none;tab-stops:0in .5in;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">1 red bell pepper, diced<o:p></o:p></span></p> <p class="MsoNormal" style="line-height:16.0pt;mso-pagination:none;tab-stops:0in .5in;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">1 shallot, finely chopped<o:p></o:p></span></p> <p class="MsoNormal" style="line-height:16.0pt;mso-pagination:none;tab-stops:0in .5in;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">2 teaspoons garlic powder<o:p></o:p></span></p> <p class="MsoNormal" style="line-height:16.0pt;mso-pagination:none;tab-stops:0in .5in;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">1 pinch salt<o:p></o:p></span></p> <p class="MsoNormal" style="line-height:16.0pt;mso-pagination:none;tab-stops:0in .5in;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">1 pinch ground black pepper<o:p></o:p></span></p> <p class="MsoNormal" style="line-height:16.0pt;mso-pagination:none;tab-stops:0in .5in;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">1 cup chopped kale<o:p></o:p></span></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.<o:p></o:p></span></p> <p class="MsoNormal" style="line-height:16.0pt;mso-pagination:none;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">Add kale on to skillet. Continue cooking 5 minutes, until kale is wilted. <o:p></o:p></span></p><p class="MsoNormal" style="line-height:16.0pt;mso-pagination:none;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"> <!--StartFragment--> </p><p class="MsoNormal"><span style="Comic Sans MS""><b><u>Kid-Friendly Recipes</u></b></span></p> <p class="MsoNormal" style="line-height:18.0pt;mso-pagination:none;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS""><b>Crispy Kale<o:p></o:p></b></span></p> <p class="MsoNormal" style="line-height:18.0pt;mso-pagination:none;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">6-8 cups chopped fresh kale, hard stems removed<o:p></o:p></span></p> <p class="MsoNormal" style="line-height:18.0pt;mso-pagination:none;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">2 Tbsp. olive oil<o:p></o:p></span></p> <p class="MsoNormal" style="line-height:18.0pt;mso-pagination:none;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">1/2 tsp. salt<o:p></o:p></span></p> <p class="MsoNormal" style="line-height:18.0pt;mso-pagination:none;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">Place a rack on the lowest shelf of your oven. Preheat oven to 350 degrees.<o:p></o:p></span></p> <p class="MsoNormal" style="line-height:18.0pt;mso-pagination:none;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">Spread kale out on a sturdy baking sheet.<span style="mso-spacerun: yes"> </span>Drizzle with olive oil.<span style="mso-spacerun: yes"> </span>Toss to coat completely.<span style="mso-spacerun: yes"> </span>Place on the lowest rack of the oven and bake for 10 minutes.<span style="mso-spacerun: yes"> </span>Remove from oven and stir so that kale can get crispy all over.<span style="mso-spacerun: yes"> </span>Bake another 8 to 12 minutes or until kale is crispy.<span style="mso-spacerun: yes"> </span>It should be just lightly browned and crispy to the touch.<span style="mso-spacerun: yes"> </span>If kale still bends, rather than crackles, when you touch it, it isn't done yet.<span style="mso-spacerun: yes"> </span>Return it to the oven.<span style="mso-spacerun: yes"> </span>Turn down the heat if it is getting too brown.<span style="mso-spacerun: yes"> </span>Continue cooking until crispy.<span style="mso-spacerun: yes"> </span>Remove from oven, and sprinkle with sea salt and serve immediately.</span></p> <p class="MsoNormal"><span style="Comic Sans MS""><b>Cream of Kale Soup<o:p></o:p></b></span></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">1 cup chopped onion <o:p></o:p></span></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">3 cups sliced potatoes <o:p></o:p></span></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">8 cups chicken or vegetable stock <o:p></o:p></span></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">8 cups chopped kale or other bunched green <o:p></o:p></span></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">1/2 cup heavy cream <o:p></o:p></span></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">salt and pepper <o:p></o:p></span></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">Sauté the onion in olive oil or butter, add potatoes and stock, bring to a boil, reduce the heat, cover and simmer for 20 minutes or until the potatoes are tender.<span style="mso-spacerun: yes"> </span>Add the kale to the broth.<span style="mso-spacerun: yes"> </span>Cook for 10-15 min, or until the greens are tender.<span style="mso-spacerun: yes"> </span>Cool slightly, then purée in a blender or food processor.<span style="mso-spacerun:yes"> </span>Add the cream, reheat and season to taste.</span></p> <p class="MsoNormal"><span style="Comic Sans MS""><b>Kale Frittata<o:p></o:p></b></span></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">1 bunch kale, chopped coarsely<o:p></o:p></span></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">1 clove of garlic, chopped finely<o:p></o:p></span></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">4 tablespoons olive oil<o:p></o:p></span></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">6 eggs<o:p></o:p></span></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">Boil kale for 4 minutes.<span style="mso-spacerun: yes"> </span>Drain.<span style="mso-spacerun: yes"> </span>Rinse with cold water and squeeze out as much water as you can.<span style="mso-spacerun: yes"> </span>Fry garlic in 2 tablespoons olive oil.<span style="mso-spacerun: yes"> </span>Add the chard and fry for 1 minute.<span style="mso-spacerun:yes"> </span>Season to taste with salt. Turn off heat.<span style="mso-spacerun: yes"> </span>Beat eggs.<span style="mso-spacerun:yes"> </span>Add kale to eggs and mix to separate the kale.<span style="mso-spacerun: yes"> </span>Over medium-low heat, cook 2 tablespoons of olive oil in an omelet style pan.<span style="mso-spacerun:yes"> </span>Stir the egg/kale mixture and pour into the pan.<span style="mso-spacerun: yes"> </span>Cover and cook 5 minutes. <o:p></o:p></span></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span style="Comic Sans MS"">Preheat broiler. Turn heat on eggs/kale down to low and cook another 5 minutes.<span style="mso-spacerun: yes"> </span>Uncover the frying pan and put under the broiler for 2 minutes or until top is set. </span></p><p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"></p><p class="MsoNormal"><span><b><u>Other Ways to Serve Kale:<o:p></o:p></u></b></span></p><p class="MsoNormal" align="center" style="text-align: center; "><span>**Cut the leaves off of the stems, & cook the stems for a few minutes longer in any recipe**<o:p></o:p></span></p><ul type="disc" style="margin-top: 0in; "><li class="MsoNormal"><span>Stir Fry with olive oil, garlic, ginger, lemon, red pepper and soy sauce, stirring often for 4-5 min. in a large skillet over med. high heat. Serve with brown rice.<o:p></o:p></span></li><li class="MsoNormal"><span>Sauté in olive oil or butter with onions and garlic until wilted, add salt & pepper.<o:p></o:p></span></li><li class="MsoNormal"><span>Add to your favorite vegetable soups.<o:p></o:p></span></li><li class="MsoNormal"><span>Add raw kale to frittata.</span></li></ul><p></p><ul style="margin-top:0in" type="disc"> </ul><div><span class="Apple-style-span" style="font-weight: bold;">** Kale is a great source of Vitamin A, Vitamin B6, Beta Carotene, Vitamin C, Calcium, Folacin, Manganese, and Potassium. So enjoy it - red, green, or curly!</span></div> <!--EndFragment--> <p></p> <!--EndFragment-->Indian Valley Organic Farm and Gardenhttp://www.blogger.com/profile/03564039499907265283noreply@blogger.com0