What's In Your Bag?

Week June 14-16  

Farm Fresh eggs or cheese

Garlic Chedder Bread from Great Harvest  

Flavorino tomatoes from Garden Fresh Vegetables 

Bunching Onions from Grandview Farm, Fremont, NE   

Kolhrabi from Grandview Farm, Fremont, NE   

Radishes from Nishnabotna Naturals, Oakland, IA    

Please note that produce is subject to change due to weather or unavoidable events.

Featured Farmers

Grandview Farms, Fremont, NE 

Grandview Farm grows a wide varitey of vegetables including kohlrabi, beets, carrots, broccoli, cabbage, cauliflower, onions, tomatoes, peppers, zucchini, squash, pumpkins, cucumbers, eggplant, and jalapenos.

Gordon Miller and his wife Susan began farming to produce healthy food for their family. The family enjoyed growing so that they decided to start vegetable farming. Susan recently "retired" and is not working full time on the farm with her husband. They have been farming for 35 years.

They practice sustainable agriculture. Organic mulches are plowed under to maintain microbial activity in soil for efficient uptake of nutrients.  Rotation of crops is practiced to minimize disease and insect pressure. By farming sustainable they protect the environment, keep soil fertile and raise high quality vegetables for their customers and their family.

You can always visit Grandview Farms at the Village Pointe Market in Omaha, the Haymarket in Lincoln, or even catch them at your favorite indoor farmers market in Omaha.  They would love to meet you.

Princeton Produce, Martell, NE 

The Bowman family grows produce about 13 miles south of Lincoln near Princeton, NE.  They grow about 40 different kinds of vegetables and strawberries, melons and pumpkins.  They sell their produce at various farmers' markets, as well as at the farm.  Sweet, succulent strawberries are available during June.  You can pick them yourself at the farm or order some pre-picked.  They sell sweet corn throughout the summer.  In October you can go out to the farm for U-pick or pre-picked pumpkins.

They started in their own back yard in Omaha.  They began with large cherry trees and started selling the cherries at the farmers markets.  After a time, they purchased land from the family farm and it is on this land that they are growing (pun intended) today.

Related Recipe's

Almond Strawberry Salad

Prep Time: 10 Min

Ready In: 10 Min

Ingredients:

3 cups fresh baby spinach

1/2 cup sliced fresh strawberries

1/4 cup sliced honey-roasted almonds

1 tablespoon cider vinegar

1 1/2 teaspoons sugar

Directions:

In a large bowl, combine the spinach, strawberries and almonds. In a jar with a tight-fitting lid, combine the vinegar, honey and sugar; shake well. Drizzle over salad and toss to coat. Serve immediately.

Nutrition: 3/4 cup equals 74 calories, 4 g fat (trace saturated fat), 0 cholesterol, 98 mg sodium, 9 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.   

Green Onion and Sesame Corn Muffins

Yield: Makes 12

Ingredients:

6 tablespoons (3/4 stick) butter

1 bunch green onions, thinly sliced

1 cup yellow cornmeal

1 cup all purpose flour

1/3 cup sugar

1/4 cup sesame seeds, toasted

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 cup buttermilk

1 egg, beaten to blend

Additional sesame seeds, untoasted

Directions:

Preheat oven to 425°F. Line 12 muffin cups with foil muffin liners. Melt 2 tablespoons butter in heavy small skillet over medium heat. Add green onions and sauté until beginning to soften, about 1 minute. Add remaining 4 tablespoons butter and stir until just melted. Remove from heat.

Mix cornmeal, flour, sugar, 1/4 cup toasted sesame seeds, baking powder, salt and baking soda in large bowl. Make well in center. Add buttermilk, egg and onion mixture to well. Mix into dry ingredients.

Divide batter among prepared muffin cups. Sprinkle with additional sesame seeds. Bake muffins until golden and firm to touch, about 20 minutes. Transfer to rack. Serve warm or at room temperature.

Kohlrabi & Apple Slaw with Creamy Coleslaw Dressing

Prep Time: 25 Minutes

Time to Table: 25 Minutes

Makes 4 cups, easily adapted for less

Ingredients:

Dressing

1/4 cup cream

1 tablespoon fresh lemon juice

1/2 tablespoon good mustard

1/2 teaspoon sugar

Salt & pepper to taste - go easy here

Fresh Mint, chopped

1 pound fresh kohlrabi, trimmed, peeled, grated or cut into batons with a Benriner
2 apples, peeled, grated or cut into batons (try to keep equivalent volumes of kohlrabi:apple)

Whisk cream into light pillows - this takes a minute or so, no need to get out a mixer. Stir in remaining dressing ingredients, the kohlrabi and apple. Serve immediately.  

Nutrition:

Per Half Cup: 46 Cal (26% from Fat, 9% from Protein, 64% from Carb); 1 g Protein; 2 g Tot Fat; 1 g Sat Fat; 0 g Mono Fat; 8 g Carb; 3 g Fiber; NetCarb5; 5 g Sugar; 21 mg Calcium; 0 mg Iron; 24 mg Sodium; 5 mg Cholesterol; Weight Watchers 0 points

Per Cup: 93 Cal (26% from Fat, 9% from Protein, 64% from Carb); 2 g Protein; 3 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 17 g Carb; 5 g Fiber; NetCarb12; 10 g Sugar; 43 mg Calcium; 1 mg Iron; 48 mg Sodium; 10 mg Cholesterol; Weight Watchers 1 point

Cauliflower Radish Salad

Prep Time: 15 Min

Ready In: 15 Min

Ingredients:

4 cups cauliflowerets

1/2 cup sliced green onions

1 (8 ounce) can sliced water chestnuts, drained and halved

2/3 Cup reduced-fat mayonaise

2 tablespoons lemon juice

2 tablespoons dry ranch salad dressing mix

1 cup thinly sliced radishes

Directions:

In a bowl, combine the cauliflower, onions and water chestnuts. In a small bowl, combine the mayonnaise, lemon juice and salad dressing mix. Pour over vegetables; toss to coat. Cover and chill for at least 2 hours. Just before serving, stir in radishes.

Nutrition:

One serving (3/4 cup) equals 103 calories, 7 g fat (1 g saturated fat), 7 mg cholesterol, 299 mg sodium, 10 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.