On occasion, if you would like fresh herbs, local purebred eggs and/or local baked goods added FREE with your farm box, please let us know…
18 Recipe Ideas – 5/18/2019
- Spinach and Egg White Omelet
- Cantaloupe Breakfast Bowls
- Savory Oatmeal with Poached Eggs, Tomato, Basil and Parmesan
- Country Breakfast Skillet
- Veggie & Hummus Sandwich
- Baked Carrot Fries (Paleo & Vegan)
- Slender Kitchen: Black Pepper Parmesan Squash or Zucchini Chips
- Lettuce Wrap Healthy Salmon Burgers Dairy & Gluten Free
- Easy Caprese Pesto Penne Skillet
- Healthy Vegan Summer Vegetable Skillet Dinner
Jar Goods – No Canning Required
- Healthy Idea| 4 Benefits of Homemade Refrigerator Pickles
- Quick Pickled Vegetables – No Canning Required
- Refrigerator Cucumber Pickles
- Quick Pickled Vegetables
- Healthy Idea| 10 healthy ways to use homemade freezer jams
- Savory Sweet Heirloom Tomato Jam
- Blackberry Jam Sauce with Lemon Yogurt
2 recipe ideas with healthy Greek Yogurt [Stonyfield recommended], peaches and strawberries.
Peaches are coming in!
Last week’s farm boxes varied daily with 8-12 peaches, 60+ lbs of peaches.
Early harvest Clingstone peaches are juicier and sweeter,
but cling to the pit are smaller and harder.
It is best to cut them up and use in baking recipes calling for diced or pureed peaches.
The flesh is yellow, with bright red touches closest to the stone. This is the preferred variety for jellies, jams, and canning. Although clingstones are tasty eaten fresh, they are seldom eaten out of hand due to the pit stone clinging to the flesh. The commercial industry uses clingstones for peaches canned in syrup.
Farm to Table
Plant based, sunlight energy — simple & good.
A fresh box of fruits & veggies, plant-based energy to your door, affordably, assorted ~ good self-care routine.
- Last Week’s Recipes.
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- Farmacy – Healthy Benefits
This week ending 5/18/19:
Farm Box Variety changes with DAILY harvest and varies according to share size.
This week’s berries-melons-fruits [varies daily]: Peaches are in, strawberries, organic blackberries, cantaloupes, personal size watermelons [full shares], organic smoothie bananas
This week’s veggies [varies daily]: yellow and orange sweet organic bell peppers, zucchini, cucumbers, green beans, carrots, Greenleaf lettuce, Non-GMO sweet white corn, red 2″ cocktail size vine and beefsteak tomatoes, sweet collard sprouts, cabbage, sweet potatoes and more!!
This week’s fresh herbs by request [varies daily]: fresh peppermint and lemon balm
Today Only Freebie Offer with 12 wk Subscription [varies daily]: Cinnamon Rolls
Tomatoes, Sweet Onion INCLUDED in full shares
- 3 egg whites
- 1 handful spinach OR Chopped collard sprouts (about 1/2 cup)
- 1/2 cup onion
- 5 grape tomatoes, or chopped tomato
- Preheat the oven to 400 degrees F. Spray a medium skillet with cooking spray and saute your chopped onion for 3 to 4 minutes, until translucent. Add your spinach and saute until just wilted.
- Place spinach-onion mixture in a small glass dish (or you can use a small skillet) and crack 3 egg whites over top. Season with a bit of salt and pepper, add sliced tomatoes and bake in oven for 17 minutes. Serve with fresh fruit and enjoy!
Cantaloupe melon or assorted berries [strawberries & organic blackberries] or fruits INCLUDED IN Full shares
- 1 cantaloupe or honeydew melon
- 2 cups plain Greek yogurt (coconut or almond yogurt for dairy-free)
- 1/2 cup fresh berries, peaches or pineapple
- 1/2 cup granola
- fresh squeezed lemon
- ground cinnamon, optional
- honey drizzle, optional
- Cut cantaloupe in half and scoop out seeds. Squeeze with 1 fresh lemon.
- Portion about 1 cup of yogurt into each cantaloupe half. Top with berries or fruit, granola and honey. Serve.
Tomatoes, Sweet Onion and Bell Pepper INCLUDED in full shares
- 1 tablespoon extra virgin olive or coconut oil
- 1 medium onion, finely chopped
- 1 cup sweet bell pepper,chopped
- 1 cup baby spinach or sweet collard sprouts, chopped
- 3-4 cherry tomatoes, sliced
- fresh basil, sliced thin
- 1 cup rolled oats
- 2 large eggs
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon chia seeds — optional
- 1 teaspoon walnuts or sunflower seeds — optional
- Parmesan cheese
In a medium saucepan, heat the olive or coconut oil over medium-low heat. Add the onion and cook briefly until translucent, then add the sweet peppers & greens. Cook for several minutes, stirring periodically, until the peppers have softened.
Add 2 cups of water and bring to a boil. Once the liquid is boiling, add the whole or steel-cut oats, salt, chia seeds (optional) and pepper, then reduce to a simmer. Crack the eggs into the oatmeal, for easy poached eggs. Cook for 10-20 minutes, stirring periodically, until the desired texture and consistency is reached.
Spoon the oatmeal into two bowls. Add a sliced tomatoes, walnuts and basil to each serving. Top with a generous amount of freshly grated parmesan cheese and a sprinkle of ground black pepper.
Skillet Meals, Excellent for RVing or Camp Grills:
- 6-8 slices turkey bacon
- 4-5 medium red potatoes
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 4-5 eggs
- 1/2 cup low fat cheese
- 1/4 cup sliced tomatoes
Cut turkey bacon into 2-inch pieces and fry in large skillet, draining off excess grease. Add onion and green pepper, cooking until onion is clear and pepper is soft. Cube the potatoes and add them and salt and pepper to taste. Cook until potatoes are browned and done, stirring often. Beat eggs and add to veggies and bacon (make sure to combine all ingredients). Cook until eggs are set, stirring often. Add sliced tomatoes to mixture. Cover with cheese and tomatoes. Cover skillet and reduce heat, cooking until cheese is melted. Wonderful topped with salsa.
- 2 slices whole grain bread, Add-On Locally Baked by request
- 3 tablespoons hummus
- 1/4avocado (mashed)
- 1/2cup Greenleaf lettuce, chopped
- 1/4red bell pepper (medium, sliced)
- 1/4cup sliced cucumber
- 1/4cup shredded carrots
- Spread one slice of bread with hummus and the other with avocado. Fill the sandwich with greens, bell pepper, cucumber and carrot. Slice in half and serve.
- To make ahead: Refrigerate sandwich for up to 4 hours.
- 1 pound carrots (about 10-12 medium carrots)
- 2 tbsp tapioca flour, for crispy carrot fries
- 1 1/2tablespoons olive oil
- 1 teaspoon sea salt
- 1/2teaspoon pepper
- 1/2teaspoon garlic powder
- 1/2teaspoon fresh thyme
- Turn the oven to 450°. Start by washing the carrots and peeling them. Cut the carrots into even sticks that are roughly 4 inches long and about 1/2 inch thick.
- Put the cut carrots into a bowl and sprinkle the tapioca flour and all the spices over it. Mix until the spice and flour mixture coats all the carrot sticks.
- Drizzle the olive oil over the carrots and stir to evenly coat.
- Place the carrots on a baking sheet lined with parchment paper. Make sure the carrots are evenly spread and not stacked on top of each other.
- Put the carrots in the oven and bake for about 20-30 minutes, checking halfway through to move the carrots around or flip them on the sheet to get even cooking.
- Once you can pierce the carrots easily with a fork and there is a slight browning/crisping on the edges, they are done. Remove them from the oven and allow to cool for a few minutes.
1 tbsp. olive oil
1/2 cup Parmesan cheese
1 tsp. cracked black pepper (or more)
1 tsp. garlic powder
Preheat the oven to 450 degrees.
- 1-2 cups wild salmon, can of boneless, skinless
- 2 large eggs
- 1/2 onion, small, finely diced
- 2 garlic cloves, minced
- 5 leaves fresh herb of choice such as parsley, basil, thyme-thinly chopped
- 1/2 lemon, juiced
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 tablespoon coconut or olive oil
Pineapple or Peach Salsa Topping
- 2 cups fresh pineapple or peaches, chopped
- 1 cup bell pepper, sweet, chopped
- 1 cup tomato, chopped
- 1/4red onion, finely chopped
- 1/4cup fresh cilantro, loosely packed, chopped
- 1 jalapeno, small, stem and seeds removed finely chopped
- 1 lime, juiced
- 1 pinch sea salt
- 1 pinch black pepper
- Drain any liquid from canned salmon and add it to a large mixing bowl and shred with a fork to make it easier for mixing.
- Next, add in breadcrumbs, eggs, garlic, basil, lemon juice and seasoning and mix well with a wooden spoon or spatula until combined.
- Heat up a grill pan or non stick skillet on medium to heat with a drizzle of coconut oil.
- While the pan is heating up start forming your salmon patties.
- Using a 1/2 measuring cup or large ice-cream scoop evenly section off your mixture and using cleans hands form them into large puck shaped patties and place on a cookie sheet lined with parchment paper.
- Cook each salmon burger on the heated pan for 3-4 min per side until golden brown.
- Best served with a slice of avocado and pineapple or peach salsa on a lettuce wrap.
Tomatoes and Sweet Collard Sprouts INCLUDED in full shares
- 1 pound whole wheat penne
- extra-virgin olive oil
- 4 cloves garlic (minced)
- 1 pint cherry tomatoes
- 4 cups arugula or chopped sweet collard strips
- 1/2 cup basil pesto (store-bought or homemade)
- 8 ounces fresh mozzarella
- 1/4 cup pine or walnuts (toasted)
- coarse sea salt (to taste)
- Meanwhile, in a large skillet, heat 2 tablespoons olive oil to medium. Add garlic and cook, stirring continuously, for 30 seconds until it begins to turn pale golden. Add cherry tomatoes and continue stirring and cooking for 2 – 3 minutes, just until tomatoes start to soften.
- Make a stack of 5-10 collard sprout leaves and roll them up like a cigar. Cut every 1 1/2 inches. When unrolled, the collard sprouts will be long strips.
- Add sweet collard sprouts to the skillet and cook for 30 seconds, then add pasta, mozzarella, and basil pesto. Toss everything together until pasta is warmed through and everything is lightly coated in pesto. Sprinkle with pine or walnuts and a pinch of salt, drizzle with more extra-virgin olive oil, and serve, passing more pesto at the table as needed.
Cabbage, squash, onions and spinach sautéed in a light garlic basil sauce.
Sweet Onions and Cabbage INCLUDED in full shares
- 4 cups cabbage (thinly sliced)
- 2 yellow squash (medium, sliced)
- 1 medium onion (sliced)
- 4 cups baby spinach
- 1/4 cup fresh basil (chopped)
- 2 cloves garlic (minced)
- 1 cup vegetable stock
- 2 tablespoons olive oil
- 1 tablespoon coconut oil
- 2 teaspoons lemon juice
- 1 tablespoon fresh dill (chopped)
- 3 teaspoons cornstarch (divided, optional)
- Saute squash, cabbage and onions in butter and oil over medium-high heat for 2 to 3 minutes until squash browns and cabbage begins to wilt.
- Add garlic, spinach and lemon juice cook about 1 minute until spinach begins to wilt.
- Add stock and basil. Reduce heat and simmer until cabbage is tender and sauce begins to thicken. Stir in dill. Add cornstarch 1 teaspoon at a time if necessary to thicken to desired consistency.
By opting for refrigerated pickles with organic apple cider vinegar, you’ll get all the healthy benefits. One or two homemade refrigerator pickles daily may help provide probiotic benefits while keeping sodium intake moderate.
- Pickles are probiotic when fermented.
- Pickles are good for your eyes.
- Pickles help keep bones strong.
- Pickles help with muscle cramps.—while pickles are good at assisting athletes whose electrolytes have been depleted, because they’re fermented with salt, pickles do have quite a bit of sodium, averaging 313 milligrams per serving. (The American Heart Association recommends capping it at 1,500 milligrams a day.)
- Enough Fresh Raw Veggies to fill 2 Quart size mason Jars (about 5-6 cups)- beets, carrots, radishes, turnips, cucumbers, okra, green beans, asparagus, red onion, zucchini or summer squash, cauliflower florets, bell peppers, garlic scapes, cabbage, rainbow chard stems
- 1 tablespoons coriander seeds
- 2 teaspoons fennel seeds
- 1 teaspoons mustard seeds
- 6– 10 cloves garlic- sliced thickly
- ½ an onion sliced (optional)
- few sprigs fresh dill ( optional) or other herbs
- Other optional additions- whole cloves, dill seeds, whole allspice, fresh ginger slices, fresh chilies or chili flakes, celery seeds, peppercorns or other fresh herbs.
- 2 Cups vinegar- apple cider (or white, red wine, rice wine )
- 2 Cups water
- 2 Tablespoons kosher salt
- 4–6 Tablespoons sugar ( sugar is added for flavor, so feel free to cut back)
- Prep your veggies. Wash them well and slice, quarter, or cut into spears, or leave whole ( like with green beans, asparagus, okra etc)
- Bring the water, vinegar, salt and sugar to a boil in a small pot, and in the mean time pack the jars with the prepped veggies.
- In two quart size mason jars, divide the garlic and whole spices.
- Begin adding the veggies and if your are including the onion ( which I recommend), layer a few slices in with the veggies along with any fresh herbs you would like to include ( you can also layer the garlic this way too, or put it in first, your choice) leaving about an inch at the top of the jar.
- Using a funnel, carefully pour the hot liquid into the jars, making sure to submerge all the veggies, pressing down on them with the end of a wooden spoon. You may be able to add more veggies at this point, just make sure the liquid completely covers the veggies leaving at least a half inch of room between the liquid and lid.
- Cover and let sit on the counter to cool, and after an hour or two, place in the fridge. These will taste good after 6-8 hours, but much better after a couple days. Keeps up to three weeks.
If you are planning to can your pickles for long-term storage, bring a large pot of water to a boil and sterilize 2 wide-mouth pint jars and their metal lids.
Place the pickling liquid in saucepan over high heat and bring to a rolling boil. Pour the brine over the veggies filling each jar to within 1/2-inch of the top. Remove any air bubbles. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling liquid if necessary. Tighten the lids. Place the lids over the jars and screw on the rings until tight. For longer storage, place the filled jars in a boiling pot of water to can them. When the water comes back to a boil, boil for 5 minutes then remove the jars immediately. Make sure the lids pop down.
- 1/2cup water
- 1 cup apple cider vinegar
- 1 teaspoon salt
- 5 cloves garlic
- 3 cups sliced cucumbers
- Heat the water, vinegar, salt and garlic in a heavy pan until it comes to a boil. Remove from the heat and let it sit for 5 minutes, Meanwhile, add the cucumbers plus the garlic from the boiled mixture to one or more glass jars, packing each tightly. Slowly pour the slightly cooled mixture over the cucumbers into the container.
- Refrigerate the pickles for 24 hours, but they are best served after 3 days. These will keep for 2-3 weeks in the refrigerator.
Variations: Herb-laced Cucumbers: Interlace cucumbers and garlic with about ¾ cups chopped dill, thyme or lemon balm while filling the containers. Spiced Cucumbers: This is just a hint of the spices that like pickles: coriander, cumin, cardamom, and dill seeds. Immediately after the water, vinegar and salt come to the boil, add ¼ teaspoon mustard seeds, ½ tsp ground turmeric, and ¼ teaspoon celery seed to the liquid. Pickled Okra, Dilly Beans: Substitute with okra or green beans for the cucumbers.
- 5 large carrots (cut into large matchsticks)
- 1 pound green beans (ends removed)
- 2 cucumbers (cut into large matchsticks)
- 1/2red onion (sliced)
Pickling Brine Spice Mix
- 4 cups water
- 2 cups white vinegar
- 1 cup apple cider vinegar
- 2 tablespoons peppercorns
- 1 tablespoon mustard seeds
- 1 tablespoon coriander
- 2 tablespoons sugar
- 10 dill sprigs
- 1 1/2tablespoons dried dill
- Start by blanching the carrots and green beans.
- Bring a pot of water to boil, add in cut carrots and green beans and cook for 3 minutes, then immediately run them under cold water and put ice cubes on top of them (you want them to stop cooking and be crunchy, not mushy).
- Arrange 6 clean mason jar on top of some paper towels and then tightly pack with the carrots, green beans, and onions.
- In a large pot bring water, vinegar, apple cider vinegar, peppercorns, mustard seeds, coriander, sugar and fresh dill to a boil. Remove from heat and let cool for 5 minutes, then ladle liquid evenly into the mason jars – fill the jars almost to the top, making sure to cover the vegetables with liquid.
- Put lids on and refrigerate for 24 hours and then enjoy!
- These quick pickled vegetables last in the refrigerator for 2 months (and probably longer, they’ve just never lasted that long in our house!)
Spreadable Berries and Fruits – nourish. Jam has most of the health benefits of fruit, most notably, heart healthy, cancer fighting antioxidant power. Jam is a concentrated source of nutrition when made with fully ripened fruits.
The Skinny on Spreadable Preserves Courtesy of WW
Calories-per-serving are relatively low, often under 100 calories, so jams are a low-impact way to boost flavor and add sweetness to many foods.
No Canning Required
- Spread on whole grain toast or crackers
- Use in healthy thumbprint cookies, recipe by Bob’s Red Mill
- Swirl into oatmeal
- Swirl in plain Greek Yogurt
- Dehydrate to make fruit leather
- Use it for grilling marinade
- Add to salad dressings
- Use as a muffin filling or spread
- Use as whole grain waffle, crepe or pancake topping
- Add to smoothies
- 1 1/2 pounds tomatoes, coarsely chopped
- 1 onion, small, chopped
- 1/2 cup brown sugar
- 1 cups granulated or coconut sugar
- 1 teaspoon salt
- 1/4 teaspoon coriander
- 1/8 teaspoon cumin
- 1/4 cup apple cider vinegar
- 1 lemon, juice of
Put all ingredients in a 2-quart pot. Bring to a gentle boil, then reduce heat to a simmer. Cook until thickened to a jam-like consistency, about 3 hours. Transfer to sterilized glass jars and store in refrigerator for up to two weeks, or use a hot-water canning bath for 15 minutes for long-term storage.
Blackberry Jam Sauce
- 1 cup fresh Blackberries
- 1-2 tablespoons maple syrup
- 1/2 tablespoon chia seeds
- 1 teaspoon lemon juice
- Start by adding the blackberries, 1 tablespoon of maple syrup and the lemon juice into a small saucepan. Over medium-high heat, bring to a boil. Lower the heat to medium-low and let simmer (uncovered) for 5 minutes.
- After about 5 minutes, mash the blackberries in the pot and add the chia seeds.
- Let simmer (uncovered) for another 15 minutes, stirring frequently. Remove from heat once the jam thickens.
- Taste. If you’d like it sweeter, add another tablespoon of maple syrup or one tablespoon of non-refined sugar to make sure it doesn’t get too runny.
- You can refrigerate this for 1-2 weeks, but I’m pretty sure you’ll be eating it much sooner than that!
- 1 cup Plain Natural Yogurt
- 2 teaspoons freshly squeezed lemon juice
- 1 heaping teaspoon lemon zest
- Mix all ingredients together in a bowl.
Oregano, rosemary, parsley, basil INCLUDED in fresh herb Add-On, by request.
Locally Baked Breads Add-On, by request.
- Use as a veggie topping or dip.
- Rub fish or chicken with this herb dip to roast it.
- Use with locally baked breads – Add-On by request.
- 2 cloves garlic, very very finely minced
- 1 tablespoon fresh oregano, very finely minced
- 1 tablespoon fresh rosemary, very finely minced
- 1 tablespoon fresh parsley, very finely minced
- ½ tablespoon fresh basil, very finely minced
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon kosher or sea salt
- ¼ teaspoon coarse ground black pepper
- ¼ cup olive oil for serving
- To make the herb dip combine everything EXCEPT the olive oil. Toss to thoroughly mix the herbs and combine.
- To serve place a teaspoon of the herb mixture on a plate and drizzle a little bit of the olive oil over it.
- Use as a veggie topping or dip.
Rub fish or chicken with this herb dip to roast it.
Use with locally baked breads – Add-On by request.
- 1 cup plain Greek yogurt (0% fat)
- 1 2 inch piece vanilla bean, split lengthwise
- 4 tablespoons sugar (brown or organic coconut), divided
- 4 peaches, halved and pitted
- 1 pint blackberries (optional) for garnish and extra fruit
- mint leaves for garnish
Heat grill to medium.
Scrape the seeds from the vanilla bean into a medium bowl. Combine seeds, yogurt, bean, and 2 tablespoons sugar. Let flavors blend for 1 hour. Discard bean.
Grease the grill grates and grill the peaches cut side down for 3-4 minutes or until tender.
Top each peach with a a couple of spoonfuls of the vanilla yogurt cream. Garnish with blackberry and mint. Serve with remaining berries on the side.
- 1 (8 oz) pkg reduced fat cream cheese or Greek Yogurt
- 3/4 cup powdered sugar or coconut sugar or honey
- 1 tablespoon lime juice*
- zest from one lime
- 1 pound strawberries
- In a mixing bowl combine the cream cheese, powdered sugar, lime juice and lime zest. Place the mixture in the fridge to chill.
- Carefully cut the tips and the stems from the strawberries. Use a small spoon or metal measuring spoon and hollow out the inside of the berries. Be careful not to cut into the edges.
- Spoon or pipe the filling into the berries.
- Keep cool.
- Tips: I used a metal teaspoon to hollow out the large berries and a metal 1/2 teaspoon to hollow out the small berries.
- You can place the prepared berries in the freezer for a few minutes to help the filling set so if they tip over it doesn’t ruin the appearance.
*You can add an additional 2 teaspoons of lime juice without it altering the filling if you prefer more lime flavor.
- Farm Eggs
- Farmacy – Healthy Benefits
- ‘Salad is the Main Dish’ Farmer’s Salad
- Beet Hummus with Dipping Veggies
- Fire Cider Dressing
- Fruit & Berry Healthy Drinks
- Garlic Lime Asparagus & Salmon with Cucumber Greek Yogurt Dip
- Honey Ginger Carrots
- Morning Glory Baked Oatmeal Squares
- Roasted Broccoli with Lemon Garlic
- Roasted Stuffed Peppers
- Skinny Slaw Stir-Fry
- Stewed Tomato Basil
- ZERO Points Veggies
All fresh fruits—including bananas—have 0 points on the W W program.
No tracking or measuring any of the following ZERO POINTS LIST fruits and veggies included in your farm box.
Grow Your Own Lettuces
Grow your own Lettuces- Cut and Come Again – EDU Refresher Course, FREE with your Bluebird CSA Membership
“We don’t just deliver delicious veggies to your door, we teach you how to grow them.”
About Bluebird CSA
Farm Boxes vary according to daily harvest.
Healthy Fresh with Bluebird
- QTR SHARE
- HALF SHARE
- FULL SHARE
“People who eatseven or more portions of fresh fruits and vegetables each day may reduce their risk of dying from a wide variety of diseases by as much as 42 percent over people who consume less than one portion.”
Harvest assortments vary weekly and include (mixed organic):
Regional strawberries (Georgia strawberry season begins in March), regional blackberries, Honeycrisp, Gala or Fuji apples, Anjou, Red, Bosc pears, red or white grapes, red slicing tomatoes, sweet potatoes, greenleaf lettuce, sweet colored bell peppers, sweet collard sprouts, heirloom cherry tomatoes, broccoli, sweet onions, carrots, gold & baking potatoes, asparagus, brussels sprouts, green beans, sweet corn, kale salad mix, acorn squash, green & red cabbage, sugar snap peas, celery hearts, beets, juicing cucumbers, smoothie bananas and more!
10th Anniversary 2008-2018
Celebrating 10 Years of Local & Organic
Bluebird Community Supported Agriculture Program…
was Founded in 2008 as a sustainability initiative community garden, local foods greenhouse and advocacy for Farm to School. Our first organic community garden in 2009 was partnered with a middle Georgia Montessori Edible Schoolyard program. In 2010, we held a Farm to School fundraiser Festival on the square in Thomaston, Georgia.
Currently serving Spalding, Lamar, Upson and Middle Georgia with weekly Farmers Choice, seasonal veggie deliveries and Farm to School gardens.
Your Support Makes a meaningful impact for Farm-to-School EDU.
Thank you for participating!!
In 2009, Bluebird EDU highlights included:
4H in the Garden, organic at UGA Extension, Farmer’s Kitchen Demo’s, Miss Honey’s BEE-a-Reader program and more.
In 2019, Bluebird’s EDU Organic Advocacy
continues to serve Farm to School
in Middle Georgia.
BEE EDU Resources
More Farm-to-Table Recipe Ideas:
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