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Week ENDING 3/29/20:
Farm boxes vary weekly according to size and daily harvest. Happy to assist.
[Sweet white corn, broccoli, asparagus, strawberries, green beans, Pink Lady apples (One of best all around heirloom eating apples, lower on sweetness index, suitable for low-sugar choices. They can be baked into crisps, crumbles, tarts, cakes, galettes, and breads. Apple slices may also be cooked down into preserves and butters, or pureed into sauces and soups.) — in FULL shares]sweet collard sprouts, baking potatoes, cabbage, carrots, kale, Vit. C rich – orange sweet bell peppers, leaf lettuces and more…
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INCLUDED IN BOX
3/4 cup cheddar cheese (grated)
2 tablespoons dried breadcrumbs
Immunity Boosting Soup
enhances our body’s normal healing
1 pint strawberries (fresh, diced) INCLUDED IN FULL BOX
3/4cup cilantro (chopped)
1 hot pepper, OPTIONAL (seeded and diced)
1 lime (juiced)
1/2purple or sweet onion (diced) INCLUDED IN FULL BOX
1/4teaspoon salt (or to taste)
2 tablespoons extra virgin olive oil
1/2 teaspoon red pepper flake (or to taste)
1 1/2 pounds green beans (trimmed) INCLUDED IN BOX
2 cloves garlic (minced)
1/2 teaspoon coarse kosher salt
1 tablespoon olive oil
2 cups carrots (cut into fry-shapes similar in size to green bean thickness)INCLUDED IN BOX
Recipes Farm to Table Highlights GO here.
What is the one healthy veggie that is beneficial for all of the following?
(Kidneys, bladder, heart, vascular, eyes, stable energy, muscles, liver, bones, teeth, skin….)
Stable Energy– Leafy Greens
Kidneys – Leafy Greens
Bladder– Leafy Greens
Vascular Circulation – Leafy Greens
Eyes– Leafy Greens
Muscles– Leafy Greens
Liver– Leafy Greens
Skin – Leafy Greens
Telomeres act as the aging clock in every cell.
DARK, LEAFY GREENS FEED OUR TELOMERES
Each time a cell divides, the telomeres get shorter. When they get too short, the cell can no longer divide; it becomes inactive or “senescent” or it dies. This shortening process is associated with aging, cancer, and a higher risk of death. So telomeres also have been compared with a bomb fuse.
Studies show how we can either preserve the length or elongate our telomeres with diet. They have found that a plant-based diet that is rich in folate, antioxidants (vitamin C, vitamin E and selenium), omega-3 fatty acids, and vitamin D is associated with longer telomeres.
Dark leafy green vegetables are Folate-rich, Antioxidant-rich and Vitamin C rich–associated with longer telomeres.
Enjoy buttery, baby, ‘sweet collard sprouts’ in this week’s farm boxes.
INCLUDED IN BOX
- 1/2 tablespoon butter
INCLUDED IN SMOOTHIE AND FULL SHARES
INCLUDED IN SMOOTHIE AND FULL SHARES
2 cups of raw baby spinach, packed down as much as possible
INCLUDED IN SMOOTHIE AND FULL SHARES
1 1/2 cups Whole Wheat Flour
3/4 cups sugar — (or 3/4 cup honey plus 1/4 cup extra flour)– (or 6 tablespoons Pyure)
1/4 cup coconut oil
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup almond milk
1 cup kale (baby spinach, or collard leaves, or a combination)INCLUDED IN BOX
1 banana (ripe)
1/2 cup blackberries OR strawberries INCLUDED IN BOX
1/4cup pineapple (frozen)
Cabbage – Kidney and Bladder Health
Weight Watchers Egg Roll in a Bowl
4 1⁄2 cups cabbage, 1/2 head INCLUDED IN BOX
1⁄2 cup carrots, chopped INCLUDED IN BOX
1 onion, chopped INCLUDED IN FULL BOX
3 egg whites, scrambled [or ground turkey]Seasoning Sauce
1 tsp apple cider vinegar
1 1⁄2 tsp sesame oil – 2 points
1 tsp fresh ginger, minced INCLUDED IN smoothie BOX or by request
1 teaspoon dried tumeric
dash black pepper
4 onions (large, finely chopped)INCLUDED IN BOX
2 green pepper (diced)INCLUDED IN BOX
1/2teaspoon olive oil (optional)
3 tomatoes (large, roughly chopped) INCLUDED IN FARM BOX
1 bunch celery (diced) INCLUDED IN FARM BOX
1cabbage (small, chopped) INCLUDED IN FARM BOX
3 cups water
Step 1 – Heat up a large skillet over medium-high heat. Add some olive oil (optional) then toss in the chopped onions veggies and green peppers. Cook the veggies, tossing every three to five minutes, until the water is cooked out and the onions are lightly browned, about 30 minutes. Remove veggies from heat and set nearby.
Step 2 – In a large stockpot, add cabbage, water, tomatoes, celery, and top it off with the veggies you just cooked.
Step 3 – Heat the soup over medium-high heat until water begins to boil, then give the soup a stir. Reduce the heat to a simmer and continue to cook, stirring occasionally, for 50-60 minutes. The cabbage will slowly cook down and the broth will be more visible once the soup is done. Serve, enjoy!
Roasted Cabbage Steaks
- Contain Cancer-Fighting Compounds
- Reduce Inflammation
- Regulate Blood Sugar
- Promote Weight Loss
- Enhance Heart Health
- Promote Estrogen Balance
- High in fiber
Cabbage has been shown to be strong cancer prevention. “They possess sulfur-containing compounds called glucosinolates, which have been shown to have cancer-fighting properties. They have also been linked to a long list of health benefits, including improved heart health, increased weight loss and reduced inflammation.” Source
- 1 cabbage
- 1 onion
- apple cider vinegar, raw
- black pepper
- coconut oil
Cut cabbage into 1 inch slices, place in baking dish with tablespoon of coconut oil in bottom of dish and to top cabbage steaks. Optional, chop onion into bite-sized pieces and place on bottom of baking dish with cabbage. Optional, for easy serving, you can cut the steaks into quarters. Add enough water to keep moist but not cover cabbage. Bake on 425 for 30 min to 1 hour. Top with black pepper, 1 tablespoon apple cider vinegar raw and your favorite seasonings. Serve.
4 PINK LADY apples (any kind, cut in half and cored)
INCLUDED IN BOX
1pound carrots (washed with skins on)
1 tablespoon olive oil
- Preheat oven to 400 degrees. Line baking sheet with parchment paper.
- Cut ends off of carrots and cut into thin strips.
- Place carrots in a large bowl. Add olive oil, salt and pepper. Toss until coated.
- Place carrots in a single layer on baking sheet.
- Bake for approximately 20 minutes or until golden brown. Turn carrots over at about 10 minutes into baking.
- Remove from oven and let cool for a few minutes.
INCLUDED IN BOX
2 celery stalks
INCLUDED IN FULL BOX
INCLUDED IN BOX
3 garlic cloves (crushed)
2 pounds beef, turkey or chicken bones (with marrow)
3 sprigs fresh parsley
2 bay leaves
3 sprigs fresh thyme
1/8 cup apple cider vinegar
1/2 teaspoon sea salt
1/2 teaspoon whole peppercorns
10 cups water
Heirloom assorted orange, yellow and red tomatoes & chocolate grape heirloom tomatoes.
2 pounds heirloom tomatoes
INCLUDED IN BOX
1 carrot (large, peeled and chopped)
INCLUDED IN BOX
1/2 cup white onion (sweet, chopped)
INCLUDED IN BOX
Oil and Bone Broth
2 tablespoons olive oil (extra virgin)
2 cups vegetable bone broth (low sodium)
4 garlic cloves (minced)
1/2 cup basil leaves (fresh and packed)
1 1/2 teaspoons Himalayan salt
black pepper (dash)
3 Ingredient Heirloom Tomato Sauce
|4 lbs||ripe tomatoes|
|1 cup||olive oil|
|fresh basil (optional)|
In a large pot add all ingredients over medium/low heat. Once bubbling start smashing tomatoes with the back of a spoon to help them break down. Allow to cook for 30 minutes, stirring often to avoid scorching. Sauce should be a thick sauce. If it is too thin continue cooking for a few more minutes. If you’re planning on adding fresh basil, throw 3-5 leaves into the pot. I prefer to roughly blend mine with a hand wand once finished, but that is optional. Store in an air tight container for up to a week or for future use.
The best way to serve it is tossed with al dente pasta and lots of fresh parmesan cheese.
- 16 ripe cherry tomatoes
- 16 fresh mozzarella balls or chunks about the same size of the tomato
- 16 basil leaves –optional
- 3 T. extra virgin olive oil
- Premium balsamic vinegar
- Sea salt and fresh ground pepper
- 1 1/2 pounds ripe heirloom tomatoes, cored and coarsely chopped
- 1 cup white sugar
- 2 tablespoons freshly squeezed lime juice, plus more to taste
- 1 tablespoon fresh grated ginger
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 teaspoon kosher salt, plus more to taste
- 1 Fresno chile, stemmed, seeded and minced
Add all ingredients to a medium heavy bottomed pot (cast iron works best here), stirring to combine. Bring mixture to boil over medium-high heat, reduce heat to low, and simmer for 1 hour and 15 minutes. The mixture will start out watery but reduce to a jam-like consistency. Stir occasionally to avoid burning the bottom. Season to taste with additional kosher salt and lime juice.
Let mixture cool completely then transfer to an airtight container. Store in the refrigerator for 2 to 3 weeks.
- 4 teaspoons cumin seeds
- 8 roma tomatoes (any larger tomato will work here, stemmed and cut in half vertically)
- Kosher salt
- Freshly ground black pepper
- Extra-virgin olive oil
- Bread (sliced and toasted. rubbed with garlic if you are feeling ambitious)
- Cheese (mozzarella, ricotta, mascarpone, goat)
- Herbs (basil, oregano, parsley)
Preheat oven to 200°F. Line a rimmed baking sheet with aluminum foil, parchment paper or a silpat.
Warm cumin seeds in a small, dry skillet over medium heat. Cook until fragrant but not browned, shaking the skillet occasionally (about 3 minutes). Transfer seeds to the canister of a spice grinder or the bowl of a mortar and pestle. Let cool completely then grind into a fine powder.
Arrange tomatoes, cut side up, on the prepared baking sheet. Season the cut side with kosher salt and freshly ground black pepper. Drizzle each tomato with olive oil (they should be glistening with oil, not swimming in it). Finish with an even sprinkling of ground, toasted cumin (it may seem like a lot of cumin, but it works well in the end).
Bake for 11 – 14 hours, until the tomatoes have shriveled to 1/2 to 1/4 inch thickness. Cooking time will vary based on the size of your tomatoes. I checked mine around hour 10, then each hour afterwards. The batch pictured above was done at hour 12. The tomatoes will still be moist inside but have slightly crisp, brown edges.
Cool completely. Serve with toasted bread, cheese and fresh herbs. The tomatoes can also be enjoyed tossed with pasta or as a pizza topping.
To store, place the tomatoes in an airtight container and cover with extra-virgin olive oil. They will last for up to 2 weeks.
Makes 16-20 ounces
3 lbs. apples INCLUDED IN FULL BOX
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 cup water
Core and chop the apples and place them in the bowl of your slow cooker. Add in the cinnamon, ginger, cloves, and water then cover and cook on low for 6 hours, or until the apples are tender enough to fall apart with mashed with a fork.
To make applesauce, use an immersion blender to puree the cooked apples. (If you chose to peel your apples, you can just use a fork or potato masher to break down the apples.) You could stop here, and enjoy this delicious spiced applesauce, but you’ll need to keep cooking it down to create apple butter.
Loosely cover the pot with the lid, leaving a vent for steam to escape, and set the slow cooker to cook for another 6 to 8 hours on low, or until the applesauce has reduced by nearly half. Alternatively, you could heat the applesauce on high 45 minutes, then reduce the heat to low to quicken the process, but be sure to not leave it on high too long, or you’ll risk burning the apples on the bottom.
Once the apple butter is nice and thick, transfer it to a glass jar and store it in the fridge for up to two weeks. (You can also freeze any extra for a longer shelf life!) Serve the apple butter over your favorite toast, pancakes, meats, salads, or simply enjoy it by the spoonful!
*Since you have to leave the pot slightly uncovered while cooking, you may want to place some towels around your slow cooker to catch any splattering.
- If you don’t have a slow cooker, feel free to make apple butter over a stove top– just make sure to keep the heat low and stir often to prevent burning.
Yum’d by 250,000 – on Yummly
Recipe off of a box of Lipton Onion Soup Mix.
- 2 pounds potatoes INCLUDED IN FULL BOX
- 1 package Lipton Onion Soup Mix
- 1/4 cup of oil, you can use olive or coconut oil
- 1 red bell pepper chopped – optional
- 1 medium sized onion chopped – optional
Preheat oven to 450 degrees. Cube potatoes into small bite sized pieces, place potatoes into a gallon sized ziplock bag, pour oil over potatoes, and mix well. Add in optional ingredients if you like. Sprinkle in dry onion soup mix, and shake the back so the soup mix coats the potatoes. Place potatoes into a 13 x 9 inch baking dish. Bake for approximately 40 minutes.
🐝This week’s recipe ideas!🐝
- 1 sweet potato (medium)
- 2 colored sweet bell peppers
- 1 red or sweet onion
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
Preheat the oven to 425°F. Oil sheet pan. Slice the bell peppers and red onion into 1/2-inch-wide squares. Separate the onion layers with your fingers for even cooking. Chop the sweet potato into 1/4-inch-wide discs, and cut each disc into quarters. Combine the olive oil, garlic powder, and salt in a large mixing bowl. Mix the seasonings together.
Add the sweet potato, onion, and bell peppers to the bowl. Toss to coat in seasoning. Pour the seasoned veggies onto the lined baking sheet, and spread them out into a single layer. Insert the sheet pan into the oven. Bake for 30 minutes. Remove the sheet pan from the oven, and check for doneness. Veggies are done when tender enough to be pierced with a fork.
- 1 to 2 pounds any vegetables
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Roasting mixed vegetables together: You can roast different vegetables on separate trays and combine them after roasting, or you can cook them all on one baking sheet. If cooking on one baking sheet, start cooking the toughest, longest-cooking vegetables first and add the other vegetables later according to their estimated cooking time. For instance, start roasting potatoes for 30 minutes, and then add green beans for the last 15 to 20 minutes of roasting. Be careful not to crowd the pan, or the vegetables will steam instead of roast.Storage: Leftovers can be refrigerated in an airtight container for up to 5 days
- Heat the oven to 425°F. Arrange a rack in the middle of the oven and heat to 425°F. Meanwhile, prep the vegetables.
- Chop up the vegetables. Peel the vegetables if desired, then cut into uniform pieces so they cook evenly. Smaller pieces will cook more quickly; larger pieces will take a bit longer to cook. If your vegetables still have some moisture after washing, be sure to pat them as dry as possible; the drier the vegetable, the better it will roast.
- Toss the vegetables with olive oil and season. Transfer the vegetables to a large bowl. Add the oil, salt, and pepper and toss to combine. Add more oil if the vegetables still look dry or don’t seem evenly coated.
- Spread onto a baking sheet. Spread the vegetables out on a rimmed baking sheet, in an oven-proof skillet, or in a baking dish. Make sure they are in a single layer with a little space in between. If they are too crowded, the vegetables will steam instead of roast — use 2 baking sheets if needed instead.
- Estimate your cooking time. In general, softer vegetables, like green beans and cauliflower, will cook in 10 to 20 minutes, and tough, hard vegetables, like winter squash and potatoes, will take 30 minutes or longer. Large pieces will also take longer to cook than smaller pieces.
- Roast the vegetables until tender. Place the vegetables in the oven and begin roasting. Check and stir the vegetables every 10 to 15 minutes. Continue roasting until the vegetables are easily pierced with a fork or knife and they are showing crispy, charred bits at the tips and edges.
- Serve. Transfer the vegetables to a serving dish and taste; sprinkle with more salt or pepper if needed.
A quick bread made with shredded carrots, apples, banana and whole grain flour with a nutty oat topping.
- 1 ¼ cups oat, whole wheat pastry, whole wheat or all-purpose flour
- ¼ cup almond flour
- 1 ½ tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ¾ tsp. baking powder
- ¾ tsp. baking soda
- ½ tsp. coarse salt
- 2 medium ripe bananas (about 1 cup) INCLUDED IN FULL FARM BOX
- ½ cup dark brown sugar
- ¼ cup coconut oil
- 2 large eggs
- 1 tsp. pure vanilla extract
- 2 medium carrots, shredded (about 1 ½ cups) INCLUDED IN FARM BOX
- 1 medium apple, shredded or diced (about 1 ½ cups) INCLUDED IN FARM BOX
- 3 Tbsp. melted butter
- ½ cup old-fashioned rolled oats
- ½ cup chopped walnuts
- 2 Tbsp. brown sugar
- ½ tsp. ground cinnamon
- Preheat oven to 350 degrees. Grease a loaf pan with cooking spray. Set aside.
- In a medium mixing bowl, whisk together oat flour, almond flour, flax seed, cinnamon, nutmeg, baking powder, baking soda and salt.
- In another medium bowl, use a hand mixer to whisk together bananas, brown sugar and oil until fluffy. Whisk in egg, then vanilla extract until thoroughly combined. Slowly add dry ingredients to the banana mixture while whisking on medium speed, just until combined. Fold in shredded carrot and apple. Pour mixture into the loaf pan.
- In a small bowl, whisk together streusel ingredients. Evenly coat top of bread batter with the streusel mixture. Bake for 50-55 minutes, until toothpick inserted in the center comes out clean. Allow to cool, then slice and serve.
- 3 sweet potatoes (medium)
- 2 apples (peeled, cored, and sliced)
- 1/3cup honey
- 1/4cup butter
- 1/2teaspoon cinnamon
- 1/2teaspoon vanilla
- optional pecans
Preheat oven to 375 F.
Place un-pierced potatoes on a baking sheet and bake 40-45 minutes (depending on size). As soon as potatoes are soft with a light squeeze they are ready. Let cool.
Peel, slice & core your apples.
Set apples aside. Depending how long the rest of the process will take you, I recommend drizzling with a little bit of lemon juice to keep them from going brown.
In a small sauce pan melt together honey, butter, cinnamon and vanilla. Remove from heat.
Chop pecans roughly & place on a parchment lined baking sheet. Toast on broil until fragrant, approx. 5 minutes.
Pour honey mixture over top. Sprinkle with chopped pecans if desired. Bake at 350 F for 15-20 minutes until heated throughout
Farm Box Variety changes with DAILY harvest and varies according to share size.
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“People who eat seven 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.
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