There's a first time for everything
and this year we …
Joined a CSA
The notion of buying local & seasonal food becoming more important .. not just WHAT'S for dinner .. but it's quality as well. Take fruits & veggies .. I've always assumed .. if I could analyze the nutrients of the strawberry in my grocery cart .. it would match up to those found on a food chart.
Not so much. In fact .. in more cases than we care to know .. not even close
Turns out food is most alive & filled with all of the good stuff .. when it's harvested at the peek of ripeness .. and begins losing it's nutrient value the moment it's picked. The longer the journey from the garden to the dinner table only increases the nutritents that are lost
What's even worse? The nutritional value of our produce in a world where farming has become big business .. run by corporations with large distribution networks .. who's bottom line is often driven by profit.
Fruits & veggies are picked .. unripe .. trucked to a central location .. or flown to a far away place .. then shipped to a warehouse where they're stored until they find their way to the produce section of our local grocery.
Then .. the freshest produce is put on the bottom of the pile .. or in the case of eggs or dairy .. behind the older containers .. so the store has a better chance at selling the food that arrived first
We buy this food .. put in into a plastic bag .. and take it home .. where it might sit in the fridge for a few days before it's cooked
Total time = days or weeks
For produce that never fully developed .. and has been loosing its nutritional value all along the its journey to your dinner table
Yikes .. double
Farmer Julia's Lacewing Acres has won our hearts .. this small vegetable farm south of Ledges State Park in Central Iowa .. now entering its second year. The share size is perfect for this veggie-loving family of two .. with 5-8 items/box/week.
Week one .. Bok Choy, Salad Mix &/or Head Lettuce, Spinach &/or Pea Shoots, Arugula, Cilantro, Radishes &/or Turnips. I came home with 2 bags filled with all things green .. the kitties were all a buzz as I set them on the counter .. The Chef opened the fridge & said “Wow”
So we ate big salads .. used cilantro in dishes like Butternut Black Bean Enchiladas .. an munched on crisp radishes just because
The bok choy found its way into ..
This weeknight meal .. one that's easy .. fresh .. and light. The chicken meatballs filled with scallions, ginger .. and garlic. I imagine turkey would work nicely as well. Extra meatballs are tucked away in the freezer to use with other meals or as afternoon snacks.
~ Adapted from Bon Appetit .. here
Ginger Chicken Meatballs and Bok Choy
- 2 cloves garlic minced
- 1 1/4 lbs ground chicken
- 1 Tbsp soy sauce
- 2 1/2 tsp fresh ginger finely grated
- 4 scallions thinly sliced (plus more for serving)
- 1 1/2 cups Magic Mineral Broth ** or chicken broth
- 2 Tbsp coconut oil
- 1 bunch bok choy chopped
- 1/2 tsp red pepper flakes ** more depending on your heat level
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- In a medium bowl, combine the garlic, chicken, soy sauce, ginger, scallions. (Note: Be careful not to over mix)
- Scooping out by the tablespoonful, form mixture into 1”-diameter meatballs
- Heat oil in a large skillet over medium-high heat. Add meatballs and cook, turning occasionally, until golden brown all over, 8–10 minutes. Transfer to a plate
- Combine bok choy and red pepper flakes .. along with a pinch each salt & pepper in skillet, and cook over medium-high heat until the greens are crisp & tender (~ 5 minutes)
- Add the meatballs and broth.
- Bring the broth to a boil, reduce heat, and simmer until the meatballs are cooked through (~ 5–8 minutes)
- Serve sprinkled with more scallions