What's In Your Bag?

Week Seven July 12-14  

Farm Fresh Eggs or Jisa Cheese 

Tomato Garlic Bread from Great Harvest Bread Co., Omaha, NE  

Assorted greens from Timber Ridge Farm, Carson, IA 

Broccoli from Pekarek's Produce, Timber Ridge Farms and Grandview Farms (lots of broccoli this week!)

Cauliflower from Wenninghoff's, Omaha, NE 

Turnips from Clear Creek Organic Farms, Spalding, NE 

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

Featured Farmers

Clear Creek Organic Farms is run by Robert Bernt. Robert is a 4th generation farmer that has been farming the land near Spalding, Nebraska for over 32 years.  He is highly motivated to carry on a strong tradition of farming that has been in the Bernt family for over a century. Not only is farming important to Robert and his wife Kristine, but family is also very integral to their success as well. Farming is a family business and a family event to the owners of Clear Creek Organic Farms, and they take a special pride in raising not only certified organic crops, but in raising their twelve children in the best possible environment that Nebraska has to offer.
 
Clear Creek Organic is a certified organic crop, livestock and garden produce farm. All beef, pork and poultry are 100% grass fed. They do not use hormones or antibiotics and the cheese they provide is outstanding in taste.  Taste the difference in Clear Creek Organic Cheese.

Homegrown vegetables are the bulk of business at the family-run Wenninghoff Farm.  They have been serving the Omaha area since 1928 and have over 30 varieties of produce and herbs through the spring, summer and fall months.  Wennignhoff has grown over the years to include eight greenhouses, which produce spring bedding plants. Besides vegetables they offer other items such as annuals, perennials, hanging baskets and vegetable plants.  

In the fall their hayracks are busy with school field trips and family outings to the pumpkin patch.  

Their farm is located at 85th & Sorenson Parkway - Just 2 miles north on 90th & Fort Street in Northwest Omaha.  

Related Recipes

Alyson's Broccoli Salad  

Prep Time: 15 Min

Cook Time: 15 Min

Ready In: 30 Min  

Ingredients

1 head fresh broccoli, cut into bite size pieces

1/2 cup raisins

1/4 cup red onion, chopped

2 tablespoons white sugar

3 tablespoons white wine vinegar

1 cup mayonnaise

1 cup sunflower seeds

10 slices bacon

Directions

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.

In a salad bowl, toss together broccoli, raisins and red onions. In a separate bowl, whisk together the white sugar, vinegar and mayonnaise. Pour over broccoli mixture and toss to coat. Refrigerate for at least 2 hours.

Before serving, sprinkle with sunflower seeds and crumbled bacon. Toss and serve.

Nutritional Analysis:

Calories 559, Total Fat 41.1g, Cholesterol: 31mg  

Roasted Garlic Cauliflower       

Prep Time: 15 Min

Cook Time: 25 Min

Ready In: 40 Min  

Ingredients

2 tablespoons minced garlic

3 tablespoons olive oil

1 large head cauliflower, separated into florets

1/3 cup grated Parmesan cheese

salt and black pepper to taste

1 tablespoon chopped fresh parsley

Directions 

Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.

Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.

Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Nutritional Information

Calories: 118 | Total Fat: 8.2g | Cholesterol: 4mg

Broccoli and Cauliflower Casserole      

Ingredients 

1/2 cup uncooked white rice

10 ounces broccoli florets

10 ounces cauliflower florets

1/2 cup butter

1 onion, chopped

1 pound processed cheese food, cubed

1 (10.75 ounce) can condensed cream of chicken soup

5 3/8 fluid ounces milk

1 1/2 cups crushed buttery round crackers

Directions

In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain and set aside.

Simmer broccoli and cauliflower florets in water for 10 minutes, or until crunchy. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

In a large saucepan, melt butter and saute onion. Stir cauliflower, broccoli and rice into the saucepan. Once the vegetables and rice are coated, stir in the cheese, chicken soup and milk. Transfer the entire mixture to a 9x13 inch baking dish and sprinkle the crackers on top.

Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.

Nutritional Information

One serving equals Calories 545, Total Fat 38.8g, Cholesteral: 101mg 

Beer Braised Turnips    

Prep Time: 5 Min

Cook Time: 1 HR 10 Min  

Ready In: 1 HR 15 Min

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.

Nutritional Information

Calories: 205, Total Fat: 11.6g, Cholesterol: 31 mg