Member Highlight: Karen Linebarger | Butternut Squash Lasagna Recipe (Paleo-Friendly!)
Don’t be afraid of the produce! When you are given something that you have never cooked or eaten before it can be daunting, but you might just find your new favorite thing! After all, cooking is experimenting with different foods & flavors, and most of all have fun with it! ~ Karen Linebarger
It’s time to get to know some of your fellow Urban Acres members! (see how to become a member here)
Karen Linebarger
Today, we’d like to introduce you to Karen Linebarger, a new member who recently joined our Lakewood farm stand through Groupon.
Karen, tell us what inspired you to become a part of Urban Acres?
I had heard of Urban Acres through my boyfriend, who does Crossfit (White Rock), and some of their members are a part of it as well. We usually shopped organic (or tried to) most of the time anyways, and this was just a better way to do it. I love supporting local farmers; plus I just love food! When I saw the Groupon go up, I immediately jumped on it. It was the best decision ever! I have only been a member of Urban Acres for about a month now, but I know this is the beginning of a beautiful friendship! I have even gotten a couple of my friends to sign up as well!
When and why did you decide to start eating real, wholesome food?
That part of my journey started a few years ago while living in Chicago and especially Seattle. I was fortunate enough to have a market that provided all sorts of fresh, local & organic food. It was then that I realized how amazing food can taste when it’s grown in your own backyard, hypothetically speaking. Eating this way just makes you feel so clean & healthy, and who doesn’t like to feel that way!?
What is your favorite part about the “co-op style” produce?
Cooking & food are two of my passions in life, and it thrills me to know that the amount of passion and love I put into cooking the food is put into putting my bin together every other week. Every other Saturday is like Christmas; I get so excited to see what we have gotten and what I can make with it!
What is your favorite fruit? Favorite veggie? Why?
This is a hard one! I would have to say my favorite fruit is apples. There is nothing better than the crunch and sweetness of an apple. They are so great in so many different ways. With some almond butter/peanut butter, or in a salad, or who can resist the apple pie at Thanksgiving? Our first bin from UA had apples in them, and I distinctly remember saying to my boyfriend, “This is the best apple I have ever had.” As far as vegetable, I have to go with beets. Yellow or red, I love them all! Most people either love or hate beets, and I LOVE them! They aren’t the easiest things to make, and they make your hands turn red. It is all so worth it though!! One of my favorite dishes combines my love for both apples & beets which is a leafless salad of roasted red beets (chilled), green apples, walnuts, goat cheese & basil. YUM!
Do you have any produce tips for our other members?
Don’t be afraid of the produce! When you are given something that you have never cooked or eaten before it can be daunting, but you might just find your new favorite thing! After all, cooking is experimenting with different foods & flavors, and most of all have fun with it!!
Please share your current favorite “real food recipe” with us.
My boyfriend & I have been strict Paleo Whole30 for the month of January, and we jumped at the opportunity to join Urban Acres with the amazing Groupon. I have never been an avid squash eater, but when someone gives you a beautiful butternut squash you can’t help but turn it into something delicious. So without further adieu, I give you…
Paleo-Friendly Butternut Squash Lasagna | Photo: Karen Linebarger
Butternut Squash Lasagna (Paleo-friendly)
Ingredients:
- 1 lb of grass-fed ground beef or Italian sausage (just remove casing)
- 1 red or yellow onion
- a couple cloves of garlic minced
- 1 15oz can of organic pizza sauce (you can find in any grocery store)
- 1/4 cup of extra virgin olive oil
- handful of fresh basil (this makes ALL the difference)
- 1 small butternut squash
Instructions:
Preheat your oven to 400ºF. In a saute pan crumble the sausage and brown it, along with the onions & garlic. While that’s going, cut the top and ends of the squash off and peel it. Split it into 1/4′s. What I mean by that is, right where the squash starts to turn bulbous, cut it in 1/2, width-wise. Split those two halves in half, lengthwise. This will make it much easier to cut into planks. Pull out the seeds. Don’t be anal about getting out all the strings, as you won’t even notice those when they’re cooked. Slice the squash into the aforementioned planks.
Photo: Karen Linebarger
Make the sauce by pureeing the pizza sauce, olive oil and basil. If you don’t a contraption that will puree (blender, food processor, immersion blender), just chop up the basil & whisk everything together.
Using a 9×9 oven safe baking dish, put down enough sauce to lightly cover the bottom of the dish. (This keeps the squash from sticking to the pan.) Next add the squash, trying not to overlap the pieces, then spoon on the sausage mixture, followed by the sauce. Repeat until all your ingredients are used up…trying to reserve enough sauce to cover the top of the lasagna.
Photo: Karen Linebarger
Bake for 45 minutes. You’re looking for a bubbly pan with a crispy, browned top. Right out of the oven, the lasagna may by liquidy, let it set for a good half hour before cutting into it, as it will solidify. By creating an aluminum foil house, you can keep all the heat intact while the lasagna is setting.
Everyone should try this at least once; trust me all your friends will be asking for the recipe! 
Thank you, Southlake Style!
We’re honored to be included in the latest issue of Southlake Style Magazine. Huge thanks to all of our co-op style produce members at the Southlake location who are helping bring local and organic yumminess to the area!
Urban Acres Dinner, Inspired By Member Lilly
We were so inspired by UA member Lilly’s creative use of her mustard greens from her co-op style produce share, that we decided to try our own version…
Everything in this meal is from Urban Acres except the pasta!
- Local chicken breasts from Windy Meadows Family Farm
- Grilled in pan with coconut oil
- Seasoned with sea salt, black pepper, rosemary, thyme
- Fresh broccoli lightly sautéed in coconut oil
- Fresh local mustard greens blanched a la Lilly and seasoned with salt, pepper, and a splash of apple cider vinegar
- Gluten-free Ancient Harvest Quinoa pasta with butternut squash sauce
- Roast butternut squash at 400 for 30 minutes and put in food processor. Season with salt, pepper, fresh rosemary and fresh thyme (fresh herbs make all the difference!). Add a little vegetable or chicken stock for some extra liquid and purée until it forms a paste. Pour over cooked pasta noodles, mix together, and serve.
It was unreal. So fresh and delicious!
Share your recipes with us!
Beautifully In-Season: Broccoli & Cauliflower
Right now is the best time to enjoy broccoli and cauliflower. The broccoli looks like lush, full green bouquets! And cauliflower seems to be one of our member favorites. Here are some tips and recipes to try…
Broccoli
Store broccoli unwashed in an open plastic bag in the refrigerator. Fresh broccoli will keep up to 10 days.
Try these recipes…
- 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.
photo: Nicole Santos | ohmygollygolly.blogspot.com
Cauliflower
Avoid excessive moisture when storing cauliflower. You need not wash it before storing and keep it in an open produce bag or perforated bag. If kept whole, you can store it uncooked for up to a week. If florets are pre-cut, store for 2 days. It can also be blanched and frozen for up to a year.
Try these recipes…
- Garlic-Roasted Cauliflower – submitted by Southlake farm stand host, Carrie Solberg
- Cauliflower Steak with Quinoa – submitted by member Nicole Santos
- Cauliflower with Pine Nuts and Bacon
- Cheddar Cauliflower Soup
- Slow Cooker Roast and Cauliflower Mashed Potatoes
- Indian Spiced Cauliflower and Potatoes
Leave a comment and let us know what YOU make with your broccoli and cauliflower!
Featured In This Weekend’s Shares: Rio Star Grapefruit, Mustard Greens, Radishes, Turnips, Collards, Beets
Here are some of the produce items planned* to be in this weekend’s co-op style produce shares…there are many more items, but this is just a sampling!
*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!
Collard Greens.
You might think of collards as straight out of a southern potluck buffet table. But there are plenty of ways to cook these tasty winter greens. Check out these collard greens cooking tips.
Sort team member Angi shows the difference between white chard (left) and collards (right).
Recipe ideas…
- Collard Greens with Bacon
- Garlicky Greens (use collards instead of kale)
- Chard and White Bean Stew (use collards instead of chard)
- Healthy Collard Greens Soup
* * *
Beets.
How do I cook beets?? This is a question we get quite often! Don’t be afraid of beets – there are many simple ways to cook and enjoy this sweet vegetable. Don’t throw the greens away, either – you can eat them too!
Recipe Ideas…
- 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
* * *
Rio Star Grapefruit. * LOCAL
Straight from the Texas valley, Texas Red Grapefruit are sweet, juicy and tree-ripened, literally stored on the tree to peak of perfection. The Rio Star grapefruit combines the two reddest varieties – Rio Red and Star Ruby grapefruit. It has an overall blush on the exterior peel with a deep red interior color which is 7 to 10 times redder than the Ruby Red.
Recipe ideas…
Or juice it and add it to a smoothie for a little tang!
* * *
Purple Top Turnips. * LOCAL
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.
* * *
Mustard Greens. * LOCAL
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:
* * *
Red Radishes. * LOCAL
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…
New Friday Pickup Group in Oak Cliff
By popular demand, we now have a Friday evening co-op style produce pickup option at our store in Oak Cliff. The pickup will be every other Friday from 2pm-6pm, starting Friday, January 27th.
New Friday Pickup Group:
Urban Acres Farm Store
1301-B West Davis Street
Dallas, TX 75208 (Map)
Pickup time: 2:00pm-6:00pm (starting Fri, January 27th and every other Friday)
If you’d like to join and start getting produce at our Oak Cliff location in the Friday group, please sign up here. if you’re already a member and want to change to the Friday pickup group, please email us at info@urbanacresmarket.com.
Thanks Again, Dallas Morning News!
Photo: neighborsgo.com
Many thanks to Jana Pruet for the wonderful write-up on Urban Acres in the recent issue of Neighbors Go! We were also in the print edition on January 13th.
“I think we’re searching for authenticity, specifically in my generation. I feel like we have integrity, and I’m proud of the things we sell.” – UA store manager, Liz Goulding
>> Read the article.
Would you like to know more about us? Learn more about the Co-op Style Produce and our Store. Still have questions? Please email us at info@urbanacresmarket.com or call us at 469-248-2270.
New Store Hours Starting January 16th
Please note that starting this week, our new winter store hours will go into effect:
By reducing the store’s hours, we can focus more on growing and maintaining the produce co-op throughout the week. Don’t worry, though! The store will continue to provide the healthiest and freshest local and artisan goods we can find! See you Friday…
>> Read the article Urban Acres Goes Back To Its Roots from Oak Cliff People
Broccoli Rabe-licious
What’s this leafy green in my co-op style produce share that kinda looks like broccoli? It’s Broccoli Rabe, a close relative of cabbage, kale, cauliflower and mustard greens. Even though the word “broccoli” is commonly used in its name, Broccoli Rabe is not the same plant as the floret-headed vegetable that is most familiar to Western eaters. The flowers of Broccoli Rabe resemble single florets of common broccoli, and can be eaten along with the leaves. Broccoli Rabe is highly nutritious and contains many of the same cancer-fighting elements as its cruciferous relatives. It is high in phytochemicals such as sulforaphane and indoles, which are believed to help the body naturally defend itself against certain cancers.
Oooooh, purty…..and tasty too.
Read what Mark Bittman from The New York Times has to say about it.
Try these recipes…
- Sautéed Broccoli Rabe
- Baked Broccoli Rabe with Parmesan
- Broccoli Rabe, Potato, and Rosemary Pizza
- Turkey Meatballs Over Broccoli Rabe and Kale
- Sautéed Broccoli Rabe with Potatoes
Let us know how you like your Broccoli Rabe!
Featured In This Weekend’s Shares: Japanese Sweet Potatoes, Rio Star Grapefruit, Mustard Greens, Radishes, Turnips
BRRRRR! A major cold front blew in! Warm up with some winter recipes featuring some of the produce items planned* to be in this weekend’s co-op style produce shares…
*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!
Japanese Sweet Potatoes.
They’re baaaack! Just for a limited time though, so enjoy them while you can! To us, Japanese Sweet Potatoes are much sweeter than a regular orange sweet potato. Store them loose in a cool drawer or cupboard for up to a few weeks.
Recipe ideas:
- Shredded Sweet Potatoes with Browned Butter and Sage
- Gluten-Free Sweet Potato Pecan Brownies
- Cinnamon Sweet Potato Chips
- The Sweet Potato Trip: baked, fries, hash
* * *
Rio Star Grapefruit. * LOCAL
Straight from the Texas valley, Texas Red Grapefruit are sweet, juicy and tree-ripened, literally stored on the tree to peak of perfection. The Rio Star grapefruit combines the two reddest varieties – Rio Red and Star Ruby grapefruit. It has an overall blush on the exterior peel with a deep red interior color which is 7 to 10 times redder than the Ruby Red.
Recipe ideas…
Or juice it and add it to a smoothie for a little tang!
* * *
Purple Top Turnips. * LOCAL
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.
* * *
Mustard Greens. * LOCAL
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:
* * *
Red Radishes. * LOCAL
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…
