Week ENDING 10/20/19:
[Fuji apples, organic smoothie bananas, white grapes, broccoli, cantaloupe— in FULL shares] sweet white corn, celery, heirloom grape tomatoes, chocolate cherry tomatoes, gold grape tomatoes, red slicing beefsteak tomatoes, orange sweet bell peppers, green cabbage, carrots, large beets (liver health), baking potatoes, greenleaf lettuce…
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🐝This week’s recipe ideas!🐝
- 1 to 2 pounds any vegetables
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 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.
Recipe NotesRoasting 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
Farm to School
Inspired for healthy living and well-being.
- 1 broccoli floret, chopped
- 1/2 medium sized onion thinly sliced
- 4 large egg whites
- 2 large eggs
- 1/2 cup 2% milk
- 1 tbsp light butter
- 1 garlic clove minced
- 3/4 cup reduced fat sharp cheddar cheese shredded
- 1/4 cup whole wheat flour
- 1 tsp baking powder
- Salt & Pepper to taste
Preheat oven to 350 degrees, and mist a pie plate with non-fat cooking spray.
Melt butter in a large skillet over medium high heat. Add in the onion and garlic, and sauté for about 2 minutes. Add in the broccoli, and cook for another 2-3 minutes, or until broccoli is tender. Season with a bit of salt and pepper. Pour into prepared pie pan. Top with the shredded cheese.
In a medium bowl, whisk together the remaining ingredients. Season with additional salt and pepper.
Pour egg mixture into the pie pan.
Bake for 35-40 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes.
- 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.
The Flame Seedless (Vitis vinifera) is a vigorous, heavy-bearing table grape cultivar that keeps well in storage. It is a hybrid of Thompson Seedless, Cardinal, and several other Vitis vinifera cultivars. It produces large clusters of medium-large red grapes with a sweet flavor.
Farm Box Variety changes with DAILY harvest and varies according to share size.
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Farm Boxes vary according to daily harvest.
Healthy Fresh with Bluebird
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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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