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!

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!

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!

*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…

• Avocado Grapefruit Salad
• Spinach and Grapefruit Salad

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:

• Mustard Greens vs. The Clock (3 recipes)
• Chili-Garlic Mustard Greens

* * *

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…

• A Classy Way to Eat Radishes
• Steamed Radishes
• Mark Bittman’s Radish Salsa

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.

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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.

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

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!

*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…

• Avocado Grapefruit Salad
• Spinach and Grapefruit Salad

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:

• Mustard Greens vs. The Clock (3 recipes)
• Chili-Garlic Mustard Greens

* * *

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…

• A Classy Way to Eat Radishes
• Steamed Radishes
• Mark Bittman’s Radish Salsa

Always wanted to learn how to pickle and ferment your fruits & veggies?   We had so much fun with 24 Carrot Health’s first lacto-fermenting class that we decided to do it again! 

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.

***24 Carrot Health will also be at our Get Local/Get Healthy event this Saturday, January 14th giving out samples

Class Info:
DIY Lacto Fermenting Workshop: Sauerkraut and Kimchi!

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.

Class participants will make:

• traditional sauerkraut made with cabbage, caraway, beets, and salt
• traditional kimchi - a popular spicy Korean form of sauerkraut – made with bokchoy, Napa cabbage, chili pepper, garlic, ginger, onions, apple, and pear
• fruit kimchi made with seasonal fruit

Everyone participating in this workshop will take home about a pint of each to ferment at home.  Samples of traditional sauerkraut, kimchi, and a seasonal fruit kimchi will be provided.

All recipes are dairy and gluten free.  Class is limited to 12 participants.

Ingredients and materials are purchased specifically for each workshop for the number of people who have reserved a spot.  24 Carrot Health is unable to refund your payment in the event you are unable to attend.  Thank you for understanding.

WHEN: Sunday, January 22nd from 5:30-8:00pm

WHERE: Urban Acres Farm Store – 1301 B West Davis St, Dallas, TX 75208

COST: $40/person

>> 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.