What's In Your Bag?

Week Of 6/28 - 6/30

Farm Fresh Eggs or Jisa Cheese 

Red, White, Blueberry bread from Great Harvest Bread Co., Omaha, NE 

Broccoli from Timber Ridge Farm, Carson, IA 

Crisp Romaine Lettuce from Von Weihe Farms Produce, Carson IA   

Ripe, Juicy Tomatoes from Garden Fresh Vegetables, O'Niell, NE 

Fresh Turnips from Good Natured Family Farms, Kansas City, KS 

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

Featured Farmers

Von Weihe Farms Produce has a passion for growing fresh, healthy, local produce using sustainable farming methods. The land Von Weihe Farms Produce grows vegetables on has been in the family for three generations. Mike Von Weihe, founder of Von Weihe Farms Produce, keeps busy managing one and a half acres of vegetables and a two acre vineyard.  Mike inherited his passion for gardening from his grandparents when he was young. Many evenings Mike and his grandparents would go outside and hoe the family garden after watching Wheel of Fortune and putting the dinner dishes away. After earning a bachelors and masters degree in Horticulture, Mike chose to play an active role in the local food movement and moved back to his family's farm near Carson, Iowa. Von Weihe Farms Produce is going into its second year of growing produce and is looking forward to many more productive years ahead.

Honey Creek Farms is located near Hancock, Iowa and has provided locally grown produce from their greenhouses and gardens for 13 years. They are dedicated to producing quality food products for your family as well as their own. Honey Creek Farms grows in the old ways, growing by biodynamic standards. They use no chemicals, hormones or pesticides in the production of their livestock and produce.

Each of their products are grown in compliance to organic standards but they have chosen not to be certified organic because of the constant changing standards and costs associated with becoming certified. They have chosen a standard of trust with their customers, in that, their customers know how Honey Creek grows their products and the customers are welcome to visit Honey Creek Farm at any time. Produce is harvested at its peak of flavor and ripeness and they do not use any chemicals, preservatives or other enhancements to prolong storage life. They want you and your family to be 100% satisfied and healthy. They will be providing the beets for your CSA bag next week and are one of the two organic egg producers for your CSA.  

Related Recipes

A Twist on Pasta Salad (Broccoli) 

Prep Time: 25 Min

Cook Time: 25 Min

Ready In: 50 Min

Ingredients

1 1/4 cups uncooked tri-color spiral pasta

1/4 cup reduced sodium chicken broth or vegetable broth

3 tablespoons red wine vinegar or cider vinegar

1 tablespoon canola oil

1 garlic clove, minced

1 teaspoon sugar

1 teaspoon dried basil

1/2 teaspoon salt

2 cups broccoli florets

1 cup halved cherry tomatoes

1 large sweet red pepper, julienned

1/4 cup grated Parmesan cheese

Directions

Cook pasta according to package directions; rinse under cold water. Drain. In a large bowl whisk together the broth, vinegar, oil, garlic, sugar, basil and salt. Add pasta, broccoli, tomatoes, pepper and Parmesan and toss to coat.

Nutritional Analysis:

One serving (3/4 cup) equals 104 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 221 mg sodium, 16 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

Bacon Turnip Mash    

Servings: 4-5  

Ingredients

2 pounds orange turnip

3 tablespoons butter

1 pinch salt

1 pinch ground black pepper

1 dash garlic powder

1/2 pound bacon - cooked and crumbled

2 tablespoons rendered bacon fat

Directions 

Peel and cube the turnip. Cook in a saucepan in salted water until very tender. Drain then mash with the butter or margarine, salt, pepper and garlic powder to taste. Set aside.

In a skillet fry the bacon until nice and crispy. Remove from the skillet and crumble. Reserve 2 tablespoons of the bacon grease.

To the skillet with the 2 tablespoons of bacon grease add the mashed turnip and crumpled bacon. Stir and heat to the desired temperature before serving.

Nutritional Information

Calories: 528 | Total Fat: 43.7g | Cholesterol: 79mg

Beer Braised Turnips     

Ingredients 

1 large turnip - peeled, halved lengthwise, and sliced 1/2-inch thick

2 tablespoons butter, cut into small pieces

1 (12 fluid ounce) bottle dark beer, or amount to cover

1 pinch dried savory

salt to taste

Directions

Preheat an oven to 350 degrees F (175 degrees C).

Place the turnip in a pot with enough cold, salted water to cover. Bring the water to a boil and cook until the turnips are soft, about 7 minutes; drain. Transfer the turnips to a shallow baking dish. Dot the top of the turnips with pieces of butter. Pour enough of the beer into the dish to cover the turnips. Season with savory and salt.

Bake in the preheated oven until the beer is mostly cooked off and the turnip is tender, about 1 hour.

Nurition

Calories 65, Total Fat (g)2, Cholesteral: 31mg 

Apple Blue Cheese Salad

Prep Time: 20 Min

Cook Time: 1 Hr  

Ready In: 1 Hr 20 Min

Ingredients 

1 Granny Smith apple, cored and julienned

1 cup balsamic vinaigrette salad dressing

1 cup crumbled blue cheese

1/2 cup chopped pecans

4 slices turkey bacon

6 cups torn romaine lettuce

Directions

Place the julienned apple into a bowl with the balsamic vinaigrette. Refrigerate for at least one hour to marinate.

Cook bacon in the microwave or in a skillet over medium-high heat until browned. Drain, and crumble.

In a salad bowl, combine the blue cheese, pecans, bacon and romaine lettuce, and toss to blend. When ready to serve, pour the apples and dressing over the top.

Nutritional Information

Calories: 334, Total Fat: 29.6g, Cholesterol: 34 mg