Image: girlcooksworld.com

>> Get the Recipe.

Image: bonappetit.com

Also check out this Watermelon Agua Fresca recipe we posted last summer…

Image: pamelasalzman.com

Basmati Rice and Summer Vegetable Salad // Image: bonappetit.com

>> Get the Recipes.

Basically, it’s a telltale sign of organic corn to see the tops chopped off, because worms cannot survive on sprayed corn!

Try these recipes…

• Texas Corn: As Easy as 1, 2, 3
• “Elotes” – Corn In A Cup
• Sweet Corn Recipes from Country Living

Here are some of the LOCAL produce items planned* to be in this weekend’s co-op style produce shares…there are several more items, but this is just a sampling!

• Plums from Larken Farms in Waxahachie, TX
• Zucchini & Yellow Squash from Morrison Organic Farm in Cleburne, TX
• Beets from Gundermann Acres in Wharton County, TX
• Sweet Corn from Gundermann Acres in Wharton County, TX
• Red Potatoes from Gundermann Acres in Wharton County, TX
• Squash Blossoms from Gundermann Acres in Wharton County, TX
• Cucumbers from Gundermann Acres in Wharton County, TX
• Cabbage from Gundermann Acres in Wharton County, TX
• Red (Siberian) Kale from Eden Creek Farm in Blooming Grove, TX
• Green Beans from The Home Grown Farm in Waco, TX
• Patty Pan & 8 Ball Squash from Sand Creek Farm in Cameron, TX
• Radishes, spring onions, & golden beets from The We Over Me Farm at Paul Quinn College right here in Dallas

*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!

Yes, that’s 11 local items – so excited!

Here are some photos for ya…

Fruit orchards at Larken Farms

Plums from Larken farms

Squash blossoms from Gundermann Acres

Various local squash

Local watermelon radish

Thank you for being a part of Urban Acres and supporting Texas farmers and local, organic produce!  We ♥ our farmers, and we ♥ you!

Squash blossoms

You might think we’re a little crazy including edible flowers in the co-op style produce shares this Saturday.  But yes, there will be local Texas squash blossoms from Gundermann Acres!  And they’re not only edible, but delicious.

From TheKitchn.com…

Along with the arrival of summer squashes this season are their dainty, edible flowers. The bright orange blossoms sold at farmers’ and specialty markets are generally from zucchini plants, though the flowers of other summer squashes may be eaten, as well. The blossoms are often served fried – a dish we will never turn down, but there are several other ways to fully enjoy the beautiful color and delicate texture and flavor of this summer ingredient.

Please don’t waste these beauties!  Wow your family and friends with a tasty appetizer or side dish using your squash blossoms.  We’ve made it easy on you – just prepare them using one of these ideas below.  They’d be perfect with the Caprino Royale goat cheese from Waco that we sell in the store!

• Five Ways to Eat Squash Blossoms – fried, pasta, baked, quesadilla, soup
• What To Do With Squash Blossoms
• Five Squash Blossom Recipes – including soup and a frittata
• Squash Blossoms Stuffed with Ricotta and Herbs
• Giada’s Fried Cheese-Stuffed Zucchini Blossoms
• Stuffed Squash Blossoms with Herbed Goat Cheese

After I sorted my produce and filled my refrigerator bins on Friday, I made an inventory list for each drawer and taped it to the front. The drawers were packed pretty tight and I knew that I didn’t want to rummage around looking for things and damage the contents so I made a list, and it’s already come in very handy.  ~ Chris Bonney

It’s time to get to know more of your fellow Urban Acres members!  (see how to become a member here.)

Christine Bonney

Today, we’d like to introduce you to Christine “Chris” Bonney from our new Arlington pickup location.  She was referred to us by her co-worker and UA member, Brigitte Meeks.   We’re so glad to have you, Chris!

Chris, tell us a little about yourself.
I’m a cardiac sonographer – this means I performs ultrasounds of the heart – and I work for a large cardiology practice in the North Arlington area.

I started a food website last fall dedicated to the memory of my mother who passed away in 2001. She was what is considered today to be an “old fashioned” cook in that she made very few recipes with processed ingredients, she had a huge garden in the summer and was big on canning fruits and vegetables to carry us through the winter months. I grew up on simple, uncomplicated food and it’s the kind of food that I cooked for my own children. They are all grown now and I’m cooking for two most of the time but still love to spend time in my kitchen.

My husband and I were on an airplane last November when he suggested that I start compiling my mother’s recipes on a website for my kids. David is pretty handy with the computer, one thing led to another and a few weeks later I found myself with a site that allowed me to blog about my mom, my kids and just about anything and everything to do with food. The website is mymothersdaughter.net and it has steadily been gathering subscribers from all over the U.S. and even a few from other countries.

What inspired you to become a part of Urban Acres?
I was inspired to become a member of Urban Acres because my husband loves to garden and has been maintaining an organic garden for us for the past several years. This spring we have had our hands full preparing to build a home in East Texas where we will eventually be spending our weekends. We’ve just been too busy to get the gardens going! We have 4 large, raised beds and I knew that I was going to miss all the fresh produce. Urban Acres was the perfect solution.

When and why did you decide to start eating real, wholesome food?
We had been eating “real” food for quite some time but became more serious about it a few years ago when we found ourselves with more time to read and do the research. It also helped that my husband had always loved to garden, he just expanded his hobby from flowers to produce.

What is your favorite part about the “co-op style” produce?
I like the variety and the fact that it encourages me to think up recipes that I might not otherwise explore. I made a roasted pork loin tonight with fennel, carrots and new potatoes that was out of this world. If I hadn’t brought home fennel in my bin on Friday that never would have occurred to me today.

What’s your favorite produce tip/trick?
After I sorted my produce and filled my refrigerator bins on Friday, I made an inventory list for each drawer and taped it to the front. The drawers were packed pretty tight and I knew that I didn’t want to rummage around looking for things and damage the contents so I made a list, and it’s already come in very handy. I know what is in each drawer with a quick glance at my my notes.

If/when you do eat out, what is one of your favorite restaurants in Dallas?
I still love Houston’s, although they’re calling it Millstone’s now at the Preston Center location. I always love Del Frisco’s for a steak dinner…yum!

Do you grow any food at home? If so, what’s growing in your garden right now?
Nothing in our garden at present other than flowers. We have grown some pretty amazing Holly Hocks this spring though.

What is your favorite fruit? Favorite veggie? Why?
Favorite fruit? Probably bananas because they’re so versatile and I love the flavor. Favorite vegetable? Peas! I know that sounds crazy but it’s true! I just love them, always have…I think they remind me of my childhood. My mom made creamed new potatoes and summer peas a lot – basically a béchamel sauce with cooked potatoes and fresh peas stirred into the white sauce. She had to fill up a lot of kids and it was a hearty side dish that stuck to your ribs. She was still making it for me when I came home for visits in the summertime before she passed away.

What is your favorite site to get recipes from?
I’ve gotten to know a lot of other food bloggers and I surf their websites all the time.  Right now I love a girl with a website called Texana’s Kitchen. Her name is Christine, she is a hoot, and she can cook like nobody’s business!

What would you say to inspire other members who are still trying to figure out this “co-op style produce” thing?
I say give it a shot, what do you have to lose? It’s totally affordable if you compare what you’re spending for organic products at the grocery stores. And there’s simply no comparison to the quality you’re getting with fresh produce that’s coming straight from the farm to your table.

Please share your current favorite “real food recipe” with us.
I’d like to share one of my favorite side dish recipes from the collard greens that I had in my bin this past Friday. I love collard greens. You can make them the way my mother did with “real” bacon (pork) or stick to a more healthy version and opt for turkey bacon.

Christine Bonney’s Braised Collard Greens

Chris Bonney’s Braised Collard Greens

Ingredients:

1 lb. collard greens, spines removed and sliced into 1/2 inch strips (roll them like a cigar before slicing)
1 TBSP. water
2 slices turkey bacon
1 TBSP. olive oil
1 small onion chopped
1 TBSP. apple cider vinegar
1 TBSP. maple syrup
1/8 TSP. red pepper flakes
3/4 cup chicken broth
kosher salt

Instructions:

After the greens are washed and slices (with spines removed) put them in a large microwave safe dish, cover tightly with plastic wrap. Cook on high 5 minutes.

In the meantime, preheat a large heavy dutch oven and cook the bacon for 2 minutes on each side. Remove and reserve.

Add the olive oil and the onion to the dutch oven and cook until softened, about 2 minutes. Add the greens and stir in the vinegar, syrup, pepper flakes and broth. Bring to a simmer and cook covered for 30 minutes.

Add the bacon back to the pan and then taste before adding any salt.

Thanks so much, Chris!  We are so glad to have you as a part of Urban Acres!

>> Get the Recipe.

So here’s an important tip – SAVE YOUR STEMS, SKINS, AND OTHER PRODUCE SCRAPS!  They are perfect for making easy, homemade veggie stock.

From TheKitchn.com…

We keep a big sealable bag in our freezer where we can throw vegetable odds and ends: vegetables that have wilted beyond saving, the green parts from leeks, trimmings from carrots, and so on. Once this bag gets full, we use the contents to make broth.

If you’ve never made your own stock before, you’re in for a treat.  With a short amount of prep time, you just let it simmer for hours and hours, and your entire house fills with the rich, comforting smell.  Who wouldn’t want that?

Here’s an easy recipe for homemade veggie stock…

Image: thekitchn.com

>> Get the Recipe.

I find a lot of joy knowing that I’m getting something different each week. Variety is the spice of life, right?   My best piece of advice is take this opportunity to cook at home! So many people are sick and tired because they eat out all the time. Cooking at home doesn’t have to be hard or time consuming! Keep it simple! My philosophy is ‘cook once, eat twice.’ Left-overs rock! ~ Kim Wilson

It’s time to get to know more of your fellow Urban Acres members!  (see how to become a member here.)

Today, we’d like to introduce you to Kim Wilson, a Holistic Health Coach who is a part of our Uptown location.  She’s also a member of our volunteer produce sort team!

Kim Wilson

Kim, tell us a little about yourself.
I’m 36 years old and live in Uptown. I currently own my own advertising sales company, but I am beginning a new business as a Holistic Health Coach. I will be working with people on how to reach their health goals, including stress reduction, increasing energy, losing weight and improving their confidence. My interest in health and nutrition began 6 years ago when my mom was diagnosed with Stage 4 ovarian cancer. She didn’t have anyone to take care of her, so I became her primary caregiver. I read every book on cancer/diet/nutrition that I could get my hands on. We immediately switched to all organic foods and started juicing and making green smoothies daily! Although my mom lost her battle with cancer last year, she remains my inspiration & light to motivate and help others live a more healthy lifestyle!

This year, I decided to increase my current health & nutrition knowledge by enrolling in the Institute of Integrative Nutrition. I am not only learning to improve my life, I am also receiving very detailed and careful instruction on how to coach others around food & lifestyle choices. It’s an exciting time!

What inspired you to become a part of Urban Acres?
I learned about Urban Acres when I was searching for an organic turkey for Thanksgiving a few years ago! I finally decided it was time to become a member of Urban Acres when my weekly produce expenditures at Whole Foods were getting obscene!! I love the fact that Urban Acres is affordable, that they support local farmers (it’s not easy to find local AND organic produce) and that they are just the nicest people on the planet!

When and why did you decide to start eating real, wholesome food?
My journey with real wholesome food began in 2006 when my mom was diagnosed with cancer. There was just so much research that pointed to eating real food like fruits and vegetables and cancer prevention, so we jumped right in. We became vegan and ate a mostly raw food diet. My mom went into remission for 5 years, I believe in large part to her nutrient dense diet. Over the years my diet has evolved and I am no longer vegan, but I lean towards a plant based diet full of freshly squeezed green juice and smoothies. I enrolled in the Institute of Integrative Nutrition this year and will begin my practice this Fall. My vision is to help change the way the way Americans eat and to have a positive impact on people who want to change their diet & lifestyle to prevent disease & cancer. You can check out my website or my Facebook page.

Kim sorting produce

What is your favorite part about the “co-op style” produce?
I love that everything in the bin is IN SEASON! It is so important to eat produce in the months that Mother Nature intended to provide it to us. I also volunteer and help sort the produce so it’s extra special knowing I helped fill the bins with all of the delicious produce!

What’s your favorite produce tip/trick?
I always hold off on going to the grocery store the week that I pick up my Urban Acres bin of goodies. That way my fridge is stocked with nothing but fresh vegetables and I have no choice but to use it all! I also save my produce bags from Whole Foods and use them to bag my Urban Acres produce so it stays fresh longer!

If/when you do eat out, what is one of your favorite restaurants in Dallas?
My favorite restaurant in Dallas is Spiral Diner. I always order Nachos Supremo and dessert (usually some sort of baked goodie)!! Company Cafe and Kozy Kitchen are also great options because they use a lot of local products.

Do you grow any food at home? If so, what’s growing in your garden right now?
I wish that I grew my own food at home. I live in an apartment building in Uptown that isn’t ideal for gardening! I did take an organic gardening class with my mom a few years ago. It was heaven. So much fun. I helped my mom with her above ground garden and she grew cucumbers, romaine, tomatoes and kale pretty successfully in her backyard! Keeping the critters away can be a full time job, but well worth it (a special shout out to “Garden Inspirations” – they are a mother/daughter team in Waxahachie that teach the class and they are amazing)!

What is your favorite fruit? Favorite veggie? Why?
My favorite fruit are goji berries because they are an incredible super food. They are probably the most nutritionally dense berry-fruit on Earth. Goji berries are a complete protein source, contain 21 trace minerals, promote longevity and healthy hormones, improve vision and boost the immune system!

My favorite veggie is kale. Dark leafy greens are cancer fighting and full of vitamins & minerals. I’m really a fan of any dark, leafy green. There are so many benefits to eating them such as blood purification, cancer prevention, improved circulation, strengthened immune system, promotion of healthy intestinal flora, lifted spirit and elimination of depression, improved liver, gall bladder and kidney function and cleared congestion (especially in the lungs by reducing mucus).

What is your favorite site to get recipes from?
I get most of my recipes from books actually. Is that totally lame of me?? Ha! I buy a new book every week on Amazon. I just have an intense thirst for any and all health & wellness information. My favorites lately are the The Blood Sugar Solution by Dr. Mark Hyman, Superfoods by David Wolfe and Super Immunity by Dr. Joel Furhman. All three of these books have amazing recipes, plus are packed full of great advice for people that want to live a healthier lifestyle.

What would you say to inspire other members who are still trying to figure out this “co-op style produce” thing?
A co-op is an amazing thing. Yes, it is different that going to a regular grocery store and picking out your own produce. But I find a lot of joy knowing that I’m getting something different each week. Variety is the spice of life, right? I certainly know that your body gets tired of being fed the same old thing, day after day! My best piece of advice is take this opportunity to cook at home! So many people are sick and tired because they eat out all the time. Cooking at home doesn’t have to be hard or time consuming! Keep it simple! My philosophy is “cook once, eat twice.” Left-overs rock!

Please share your current favorite “real food recipe” with us.
My favorite Green Smoothie recipe is from a book called The Beauty Detox Solution by Kimberly Snyder.  It is called the “Glowing Green Smoothie” (or GGS for short). I lived on this smoothie when my mom was in and out of the hospital (and I had no time to cook) because it delivers so many nutrients and is very filling. I make a big batch in the morning and drink it all day long! I always tweak it according to what is in our bin each week, so here is the version based on this past weekend’s pick-up!

Glowing Green Smoothie

(yields 64 ounces)
1 ½- 2 cups very cold, filtered water
3 cups spinach, chopped
1 cup organic green kale, chopped
2 cups organic green lettuce, chopped
2 cups organic rainbow chard, chopped
2 stalks of organic celery
1 organic apple, cored and chopped
1 organic pear, cored and chopped
1 organic banana
1–2 Tbs. fresh organic lemon juice
Handful of cilantro (optional)
1/4 inch of ginger, chopped (optional)

Blend spinach, kale, chard and lettuce with water on low. Then add chopped celery, apple and pear and blend on medium. Lastly, add the banana and lemon juice and blend on high! A Vitamix blender works the best, but any blender will do!

Thanks so much, Kim!  We are so glad to have you as a part of Urban Acres!