Water Kefir Tasting This Saturday
24 Carrot Health is back in the store this Saturday, February 25th from 10am-2pm with several types of water kefir and coconut water kefir to share with you. YUM! If you tried this last time she was here a few weeks ago, you know how delicious it is! Please stop by and get a taste of these naturally fermented beverages that might cure your cravings for soda!
24 Carrot Health provides a personalized holistic approach to food and lifestyle for people that makes it easy to be happy and healthy. Begin to enjoy the quality life you want right now by enjoying delicious food that supports your health.
Sign Up For Fermenting Workshop On March 3rd
DIY Lacto Fermenting Workshop: Water Ferments
You can also join 24 Carrot Health at another upcoming fermenting workshop at Urban Acres! The classes we’ve had so far have been great!
Once you start making these fermented foods, life won’t be the same. These preparations tend to be the gateway for fermenting fanatics. There’s really no going wrong with these simple preparations that add tons of flavor and complexity to everyday meals.
Have you heard about water kefir? They are cool jelly like grains, really a SCOBY (Symbiotic Culture of Bacteria and Yeast), that turn sugar water into a probiotic drink. In this workshop I will show you how to make rejuvelac with sprouted rye, water kefir, coconut water kefir with a secondary ferment, and lacto-fermented ginger ale. Samples will be provided of all to taste.
Participants will receive samples of coconut water and ginger ale in swing top bottles to take home to complete fermentation, water kefir grains to take home, and detailed instructions and recipes.
This class is more expensive because the swing top bottles for take home samples are expensive – about $3.50 each, and water kefir grains with full instructions on how to care for them.
Participants must register by the evening of March 1st and pay in advance so 24 Carrot Health may purchase and provide materials for the workshop.
PLEASE NOTE: Because workshop materials must be purchased in advance, they are unable to refund your purchase.
WHEN: Saturday, March 3rd, 3 – 5pm
WHERE: Urban Acres Farm Store – 1301 B West Davis St, Dallas, TX 75208
COST: $60/person – class is limited to 12 people
>> Register now
Why Ferment?
from 24CarrotHealth.com…
The focus of these classes is the basic process of transformation, which mainly involve creating conditions in which naturally occurring wild organisms thrive and proliferate. Fermentation makes food more digestible and nutritious, preserves nutrients, improves the bioavailability of minerals present in foods, and creates new nutrients.
Live unpasteurized fermented foods carry beneficial bacteria directly into into our digestive systems where they exist symbiotically breaking down food and aiding digestion. By eating a variety of live fermented foods one you promote diversity among microbial cultures in your body.
Biodiversity is increasingly recognized as critical to the survival of larger scale eco-systems. Your body is an eco-system that can function most efficiently when populated by diverse species of microorganisms.
Don’t Waste Your Beet Greens!
The co-op style produce shares this weekend will include beets WITH greens. Last week, we gave you some recipes using carrot tops – now it’s time to use those beet greens!
The greens attached to the beet roots are delicious and can be prepared like spinach or Swiss chard. They are incredibly rich in nutrients, concentrated in vitamins and minerals as well as carotenoids such as beta-carotene and lutein/zeaxanthin.
Beet Greens Recipes…
- Salad of Edible Radish, Beet & Carrot Top Greens
- Roasted Beets and Sautéed Beet Greens
- Simple and Delicious Beet Greens
- Roasted Beet Salad with Oranges and Beet Greens
Other Beet Recipes…
- Beetza
- Roasted Beets and Sautéed Beet Greens
- Beet “Hummus”
- “Almost Mom’s” Beet Soup from Urban Acres member, Lygia Waters
- Roasted Beet and Fennel Salad
- Chocolate Beet Muffins
- Roasted Beet Dip
- Arugula Salad with Beets and Goat Cheese
- Balsamic Beet Salad
- Or, substitute beets for the turnips in this recipe and roast them with potatoes
Local Spinach From Cleburne, TX
We’ll be getting some lovely local spinach from Cleburne, TX in the co-op style produce shares this weekend! Our friends Jacky & Cindy Morrison from Morrison Organic Farm planted it just for us! How ’bout that for special?
Jacky & Cindy Morrison at Urban Acres "Meet Your Farmer Day" on Feb. 18th
Try these recipes with your local spinach…
- Spiced Coconut Spinach from 101 Cookbooks
- Roasted Sicilian Potatoes with Spinach from Gluten-Free Goddess
- Warm Quinoa + Spinach Salad from Gluten-Free Goddess
- Green Smoothie ideas from Happy Foody (all you need is a blender!)
- Wilted Spinach Salad with Chicken & Honey Mustard Dressing from Nourished Kitchen
- Community Supported Spinach Cake from Elana’s Pantry (thank you for supporting our community’s farmers!)
- Spinach and Green Garlic Soup
Eat The Rainbow – Rainbow Chard
Rainbow chard kicks Swiss chard up a level – in both looks and flavor. Bunches of what is sold as “rainbow chard” are actually a mix of Swiss chard, red chard, and golden chard. It has the mineral edge of Swiss chard, the earthy sweetness of red chard, and the mild nutty flavor of golden chard.
No matter how you cook rainbow chard, remember that it has some red chard in it and will “bleed” red when cooked, tinging adjacent foods a lovely shade of pink.
Try these recipes…
Don’t Waste Your Carrot Tops!
Carrot tops
This weekend’s co-op style produce shares will include fresh carrots WITH their tops – not something you see often. But please don’t waste your carrot tops – you can eat them too!
From TheKitchn.com…
Carrot greens are full of vitamins and minerals, and have a high potassium content, so they are good for you. However, they have a very bitter taste, which explains why they usually end up in the compost bin. There is some debate that carrot tops were among the bitter greens served at the first Passover in Egypt.
- Get produce storage tips to keep your produce fresher, longer.
- Get carrot top recipes or try the recipe below…
Easy Vegan Carrot Top Pesto
from Amy Reiley’s blog
Ingredients:
1/4 c unsalted walnuts
1 tbsp + 1/4 c olive oil
1 tbsp sweet onion, roughly chopped
1 clove garlic, roughly chopped
1 bunch carrot tops, thoroughly washed and roughly chopped
Sea salt
Directions:
Toast walnuts in pan or oven until golden. Set aside.
Heat 1 tbsp olive oil over medium heat. Add onion and saute until soft. Add garlic and saute an additional minute before adding in carrot tops and a pinch of smoked salt. Cook until carrot tops wilt, about 1 minute.
Transfer to blender, adding toasted walnuts and 1 tbsp water. Blend, adding olive oil in a slow stream until mixture becomes a coarse paste (the texture of pesto!) You may not need all the olive oil or you may need additional.
Season with additional smoked salt to taste.
Serve as a dip, salad dressing or over pasta.
“Meet Your Farmer” Day – This Saturday, February 18th
This Saturday, February 18th, come meet the dedicated farmers and ranchers who provide our Urban Acres customers and co-op members with so many wonderful meats and veggies! Ask questions, get tips, and more!
WHAT: Urban Acres “Meet Your Farmer Day”
WHEN: Sat, February 18th from 10am-2pm
WHO: Come meet these folks…
Jacky & Cindy Morrison ~ Morrison Organic Farm, Cleburne, TX
farming organic produce
Jacky & Cindy Morrison on their land
Mike Hale ~ Windy Meadows Family Farm, Campbell, TX
farming pastured chicken
Mike & Connie Hale and family
Burgundy Pasture Beef, Grandview, TX
farming 100% grass-fed beef
John & Wendy Taggart and family
Nitschke Natural Beef, Oak Cliff, TX/Waurika, OK
farming 100% grass-fed beef // also Oak Cliff dwellers! 
Lauren & Gary Nitschke
Member Highlight: Alexis Martinez Makes “Beetza”
Alexis Martinez with Beetza!
Thanks to member Alexis Martinez from our White Rock farm stand for sharing this…
I just became a customer since the Groupon posting. I’m an athlete training for football. I work really hard and am constantly trying to perfect my eating habits. I am also a supporter of good treatment of the animals our food comes from and a good vegetable-based diet. Urban Acres is definitely helping me reach my goals. I wanted to say thanks! I wanted to show you guys my appreciation and let you know the Beetza recipe is SO AWESOME! Thanks again!
Water Kefir Tasting & Three Happy Cows Sale – Saturday, February 11th
Water Kefir Tasting TODAY at Urban Acres!
24 Carrot Health is back in the store today from 10am-2pm with 7 flavors of water kefir and coconut water kefir to share with you. Please stop by and get a taste of these naturally fermented beverages that might cure your cravings for soda!
Why Ferment?
from 24CarrotHealth.com…
Fermentation makes food more digestible and nutritious, preserves nutrients, improves the bioavailability of minerals present in foods, and creates new nutrients.
Live unpasteurized fermented foods carry beneficial bacteria directly into into our digestive systems where they exist symbiotically breaking down food and aiding digestion. By eating a variety of live fermented foods one you promote diversity among microbial cultures in your body.
Biodiversity is increasingly recognized as critical to the survival of larger scale eco-systems. Your body is an eco-system that can function most efficiently when populated by diverse species of microorganisms.
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SALE on Three Happy Cows Drinkable Yogurt
Today, Three Happy Cows drinkable yogurt is also on sale – BUY ONE, GET ONE FREE, while supplies last!
Three Happy Cows uses County Line Farms milk from Earth, TX to make their yummy yogurts.
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“Meet Your Farmer Day”
Coming next week – a “Meet Your Farmer Day” at Urban Acres – stay tuned for more details. We’re really excited to introduce you to some of the dedicated farmers who provide you with fresh, delicious food.
We told you more local produce was coming soon! Here are some of the LOCAL produce items planned* to be in this weekend’s co-op style produce shares. There are many more items in your share, but this is just a feature of the local ones.
*When working with fresh produce, availability can sometimes change last-minute. We do our best to let you know what’s coming ahead of time, but sometimes things do change, especially when working with local farmers. Thanks for your understanding!
*To keep your produce fresher longer, check out these produce storage tips.
Cabbage ~ Home Sweet Farm in Brenham, TX
Recipe ideas…
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Russian Red Kale ~ Home Sweet Farm in Brenham, TX
Russian Red kale is thick, juicy and chewy. Match this kale with grilled sausages, pork or turkey. You can also match Russian Red with grains, roots, dried fruits and nuts. You only want to eat the leaves, which will be chewy. The stems will be too thick to eat.
Here’s how to prepare Russian Red: strip out the mature stems, no amount of cooking will soften them. Hold the lower leaf base up in one hand and pull the stem downward with the other. Simply strip away the leaf. Be sure to rinse the leaf pieces.
Blanch Russian Red in salted water, drain then sauté. Sauté this kale in olive or nut oil, butter, bacon, or pancetta. You can season with olives, garlic, chilli, cumin, caraway, fennel, anise, or toasted sesame oil. If you want a stronger flavor, braise Russian Red in stock. Cook until tender, but remember this kale is not going to melt in your mouth like curly kale.
Recipe Ideas…
- Super Easy Kale with Pecans
- Kale Chips Taste Like French Fries But They’re Much Healthier – kids will love ‘em!
- Give Kale A Chance – recipes & nutrition info
- Cider-Braised Kale with Sweet Cherries
- Beetza
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Broccoli Crowns – Home Sweet Farm in Brenham, TX
Store broccoli unwashed in an open plastic bag in the refrigerator. Fresh broccoli will keep up to 10 days. This broccoli will be super fresh and tender! You’ll be able to distinguish it from California broccoli because the local broccoli will be just individual crowns. California broccoli will be rubber-banded and bundled.
Try these recipes…
- The Best Broccoli Of Your Life
- The Pioneer Woman’s Broccoli Cheese Soup
- Jenni Stolarski’s Turnips, Broccoli, and Sausage
- Grass-Fed Beef Lettuce Wraps with Broccoli
- Detox Green Soup with Broccoli, Spinach, and Ginger
- Cream of Broccoli Soup with Coconut Milk
- Broccoli Basil Mac and Cheese
- Fresh Broccoli Salad
Or one of our favorite simple ways to cook broccoli: sautée onions and broccoli in a pan with coconut oil or butter until softened. Add sliced chicken breast or ground beef and cook, then season with salt, pepper, and garlic. YUM.
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Purple Top Turnips ~ Morrison Organic Farm in Cleburne, TX
If you were ever traumatized as a child by being forced to “eat your turnips,” we urge you to give them another chance!
Recipe ideas…
- Jenni Stolarski’s Turnips, Broccoli, and Sausage
- Purple Top Turnip Purée
- Roasted Potatoes and Turnips
- Turnip Home Fries – Indian style
Another great way to eat turnips? Steam them until tender and eat with butter and sea salt. Simple. Delicious.
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Mustard Greens – ~ Morrison Organic Farm in Cleburne, TX
The cholesterol-lowering ability of steamed mustard greens is second only to steamed collard greens and steamed kale in a recent study of cruciferous vegetables and their ability to bind bile acids in the digestive tract. No matter how much time you have (or don’t have), it’s easy to add some zesty mustard greens to the dinner table.
Recipe ideas:
- Mustard Greens vs. The Clock (3 recipes)
- Chili-Garlic Mustard Greens
- Urban Acres Dinner, Inspired By Member Lilly
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Red Radishes - ~ Morrison Organic Farm in Cleburne, TX
Radishes and radish leaves are an excellent source of vitamin C. Globe radishes are a very good source of the trace mineral molybdenum and a good source of folic acid and potassium. The radish belongs to the brassica group of vegetables, which include cabbage, brussels sprouts, cauliflower and broccoli. Numerous studies suggest that brassica vegetables are protective against cancers of the lungs and alimentary tract. Score!
Want some incredibly tasty ideas for how to enjoy those beautiful fresh radishes? (Warning, you might become addicted to the radish sandwich!)
Recipe ideas…
Produce Storage Tips
We know you’re spending your hard-earned money on organic and local produce, and you want to eat every last bit! So we’ve put together some Produce Storage Tips that will help your produce stay fresher, longer.
General tips:
- Take care of your produce immediately as soon as you bring home your produce share.
- Investing in a salad spinner will be well worth your while, if you eat greens regularly.
Greens & Lettuce
How to keep greens fresh:
- Do not, we repeat, DO NOT store greens on the counter top unrefrigerated, or just throw them on a shelf in the fridge! They will surely wilt and go bad quickly.
- DO wrap lettuce or greens in a dry paper towel and place in plastic bag in the fridge. The paper towel will absorb any excess moisture that makes the lettuce rot and will keep it fresher for much longer.
- Here is another plastic-free way to store greens in the fridge crisper drawer, lined with dish towels.
How to revive wilted greens:
If your greens DO start to wilt, here’s a simple, easy way to revive them…
- Fill a large bowl with cold water and ice cubes and immerse the greens in the water for several minutes.
- Remove the greens from the bowl and they will be perked up and crisp again.
- Drain carefully on towels, or run individual leaves through a salad spinner to remove the moisture.
- Eat immediately, or follow storage tips above.
Other General Tips
- Potatoes, onions, and tomatoes need to be stored in a cool, dry place, such as in a bowl in the corner of your counter top. All other vegetables should be refrigerated.
- Fruit that needs to ripen shouldn’t go into the fridge until at its peak. So keep items that need to continue to ripen after you bring them home – apricots, avocados, bananas, cantaloupes, honeydews, kiwis, mangoes, peaches, pears, and plums – at room temperature until they begin to soften, then transfer them to the crisper drawer in your fridge (although the cold will turn a banana’s peel black, it won’t affect the flesh.)
- Be sure to separate fruits and veggies; many fruits contain the ripening agent ethylene (see what fruits are ethylene-producing here). That’s why there are separate drawers in your fridge for fruits and veggies.
- Citrus fruits such as oranges, tangerines, lemons, and limes will do fine for up to a week in a cool, dark place, away from direct sunlight. But you can lengthen their lives by storing them in the fridge in a mesh or perforated plastic bag.
- Wrap celery in aluminum foil and store it in the veggie bin in the fridge.
- Other types of produce such as carrots, lettuce, and broccoli start to spoil as soon as they’re picked, so place these in separate plastic baggies in the crisper in your fridge ASAP (make sure they’re dry since moisture speeds up spoiling).
- You could also store carrots in a covered container of cold water in the fridge to keep them crisp. Change water every 4 or 5 days. Carrots will stay crisp for 2 weeks.
- Avoid washing berries until right before you’re ready to eat them. Wetness encourages mold growth.
Finally, check out this very helpful list of produce by item and how to store it without using plastic!
>> How to Store Produce Without Plastic – Item-by-Item
Do you have any tips to share? Post a comment!
