What's In Your Bag?

Week Four July 5-7  

Farm Fresh Eggs or Jisa Cheese 

Whole wheat cinnamon chip bread from Great Harvest Bread Co., Omaha, NE  

Crunchy Cabbage from Grandview Farms and Pekarek's Produce, Dwight, NE   

Healthy Broccoli from Grandview Farms, Fremont, NE 

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

Fresh Beets from Honey Creek Farms, Hancock, IA 

Flavorful Onions from Princeton Produce, Martell, NE 

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

Featured Farmers

Princeton Produce, Martell, NE  - Bob and Becky Bowman began farming as a way to work with their children, help their children learn about farming and to teach them a good work ethic. It was also an avenue to earn and save money for their children's future college aspirations.

The Bowman family generally grows around 40 different vegetables along with strawberries, melons and pumpkins. They use commercial fertilizers on each of their crops, but after fertilization, the various produce is handled separately according to each crop's needs.

Sweet corn is sold all summer long; and in the fall you can pick your own pumpkins or purchase pre-picked ones.

Pekarek's Produce, Dwight, NE - Ryan and Katie Pekarek began farming in 2004 to enjoy the rural lifestyle and to be their own boss. Still young they returned to the farm located 5 miles west of Dwight where Ryan was raised. Their growing methods are high tunnel and field production, IPM, sustainable and conventional.

Their family grows over 50 different varieties of vegetables on approximately eight acres of land. The harvest season begins in early May with radishes, green onions, lettuce, and spinach.  During the summer, the main crops are cole crops, several types of peas, bulb onions, carrots, green and wax beans, zucchini, summer squash, beets, potatoes and cucumbers.  By fall, the main crops harvested are tomatoes, muskmelons, watermelons, sweet corn, winter squash, gourds and pumpkins.

Related Recipes

Beet Salad  

Prep Time: 20 Min

Cook Time: 40 Min

Ready In: 3 Hrs 

Ingredients

5 beets

1/2 cup chopped pitted prunes

1/2 cup chopped walnuts

1/2 cup chopped dill pickle

1/4 cup mayonnaise

Directions

Place the beets into a large saucepan with enough water to cover the beets by 1 inch. Bring to a boil. Reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 40 minutes; drain. Chill beets in refrigerator until cool enough to handle.

Peel the beets and grate into a large bowl. Stir the prunes, walnuts, and pickle with the beets. Add the mayonnaise and stir until all the ingredients are evenly coated. Chill completely before serving.

Nutritional Analysis:

Calories 195, Total Fat 13.8g, Cholesterol: 3mg  

Cabbage and Dumplings     

Prep Time: 20 Min

Cook Time: 10 Min

Ready In: 30 Min  

Ingredients

1/2 cup butter

1 onion, chopped

1 head green cabbage, chopped

1 cup flour

1/2 cup water

salt to taste

Directions 

Melt the butter in a skillet. Cook the onion and cabbage in the butter over medium-high heat until the cabbage is translucent.

Bring a small pot of water to a boil. Mix the flour and water together into a dough. Drop the dough by small spoonfuls into the boiling water and cook until firm; drain. Add the dumplings to the cabbage mixture. Season with salt to serve.

Nutritional Information

Calories: 402 | Total Fat: 23.6g | Cholesterol: 61mg

Almond Broccoli Stir-Fry     

Ingredients 

10 cups broccoli florets

2 tablespoons canola oil

2 cloves garlic cloves, minced

1/4 cup reduced-sodium soy sauce

2 tablespoons sugar

1/2 teaspoon ground ginger

2 teaspoons lemon juice

1/2 cup chopped almonds, toasted

Directions

In a nonstick skillet or wok, stir-fry broccoli in oil for 2 minutes or until crisp-tender. Add garlic; stir-fry for 1 minute. Stir in the soy sauce, sugar and ginger; cook for 1-2 minutes or until sugar is dissolved. Sprinkle with lemon juice and almonds.

Nurition

One serving (3/4 cup) equals Calories 132, Total Fat (g)8, Cholesteral: 0mg 

Pinapple Beets  

Prep Time: 10 Min

Cook Time: 5 Min  

Ready In: 15 Min

Ingredients 

2 tablespoons brown sugar

1 tablespoon cornstarch

1/4 teaspoon salt

1 (8 ounce) can pineapple tidbits, undrained

1 (16 ounce) can sliced beets, drained

1 tablespoon butter or margarine

1 tablespoon lemon juice

Directions

In a saucepan, combine brown sugar, cornstarch and salt; add pineapple and bring to a boil, stirring constantly until thick, about 2 minutes. Add the beets, butter and lemon juice; cook over medium heat for 5 minutes, stirring occasionally.

Nutritional Information

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