Farm Box Food Prep
These last few years I’ve really made a commitment to eating local and organic more often. I only get this one body, and I want to put in the most premium fuel. In an effort to help the studio get in the same habit I started getting farm boxes delivered once a week from Shared Abundance Organic Farm. The main feedback I got was that some produce goes to waste either due to not knowing what it is, or not eating it in time. I get it. We’re use to have everything come prepackaged and ready to go. Eating local and organic requires a little more elbow grease. But it’s worth it, and once you make the shift your body won’t want you to go back.
In order to help us all make better use of our veggies I’ve decided to start renting a local kitchen once a month to prep our boxes. We had a great time at our inaugural Farm Box Food Prep Group.

Below is a review of what we did – and a little more about what you got in our farm box
Curly Kale:
This is one of the most nutritious greens around-
quite literally pound for pound kale is among the most nutrient dense
foods on the planet – which is why it’s so popular right now. But with
lots of nutrient density comes well…density. We marinated the kale
in canola oil then added onion and garlic so when it’s cooked it will be
more tender. Add other veggies to the mix or a stir fry, or try
covering in the eggs, and making a breakfast burrito.
Curly Kale is
also great for baking kale chips – a tasty winter treat. Rip your kale
into bite size pieces and massage to cover with your favorite oil –
choose one or a few spices (Chili, Lemon, Lime, Salt, Vinegar, Etc) then
bake on 350 for 20-30 min , rotating regularly, until crispy.
Salad Greens: Cooked Kale is great, but raw kale offers many benefits than it’s more processed cooked counterpart cannot. When raw greens isn’t your thing getting raw kale down is best done by mixing it with other greens, nuts, dried fruit, and your favorite dressing (A few squeezes Citrus, oil and vinegar, or flaxseed oil are some of my favorites.) It’s also makes a great green smoothie. Because kale is so dense I always add a banana to my kale fruit smoothies. We started our salad base from the farm box, add veggies, your favorite nut, and dried fruit – and dressing to complete.
Sprouts: Each week I try to highlight another benefit of sprouts. Check out 10 great reasons to incorporate sprouts into your day here: http://www.care2.com/greenliving/10-reasons-to-eat-sprouts.html
We washed and cleaned our sprouts so they would be ready to grab and go for salads, stir fry’s, sandwiches, and wraps.
Garlic: While dried garlic is pretty powerful, fresh garlic is how nature intended. It takes a little work to get to this nutrient powerhouse, but with flu season around the corner it’s well worth it. We pre-cleaned and chopped some of our garlic so it would be ready for scrambles, stir frys, salads, meats, and grains. We also put it in the kale marinade and salad.
Tomato: Many local farms have green houses that allow them to continue to grow tomatoes in the winter. We threw our tomato’s in our salad and salsa.
Tomatillos:
It might take some time to get used to
incorporating these little guys into your diet. They’re great for your
digestive system, cancer fighters, immune system, and energy booster,
did I mention they also are a heart healthy food that helps control
blood pressure? I add them to my weekly crock pot of beans or Spanish
rice, and to my homemade salsa’s. You can also roast them.
We mixed our with tomato, cilantro, garlic and onion. You can eat this as a salsa, or add it to taco meat, scrambles, etc.

Check out this cooked Tomatillo recipe:
http://www.foodnetwork.com/recipes/salsa-verde-green-tomatillo-salsa-recipe.html
Or this Raw One: http://www.epicurious.com/recipes/food/views/fresh-tomatillo-salsa-239984
Strawberry: One up side of this warm weather is the late strawberry season! Last night we all tried eating a strawberry with the stem on – and nobody really noticed. Don’t let cleaning these fast fermenting berries go to waste over the time it takes to clean them. Wash, pull off the leaves and enjoy a handful. They’re also great in smoothies, (fruit or veggie) salads, with nuts, or oatmeal.
Acorn Squash:
These do require a little muscle to open, but
don’t be shy, you all workout enough to break into this nutrient
powerhouse – 1 Cup of cubed acorn squash provides 40% of your daily
Vitamin C needs and is one of the richest sources of the plant based
anti-inflammatory nutrients omega 3s and beta-carotene . We roasted
them face down with a little oil and salt for 30min. Next you can stuff
them either sweet or savory, then cook for another 15-20min. BELIEVE OR
NOT you can eat the skin, and it’s packed with fiber. Sweet: Try Maple
Syrup and cinnamon, Savory: Try Olive Oil, Salt, and Garlic. Check out
the recipe for stuffing them below.
http://www.eatingwell.com/recipes/southwestern_stuffed_acorn_squash.html
Lime: Add a twist of antioxidants to your water, salsa, and salad’s.
Large Box:
Cilantro: Cilantro is a natural internal cleanser, Its great in salads, salsa’s, and stir fry’s
Oat Straw: This tea does take some effort to make. Ruthann swears by it, and now I do too. I make at least one crock pot per week, and have started putting peppermint most batches.
Alpha sprouts: Contain calcium, potassium, vitamin K and C, these sprouts are great for salads, stir fry’s, sandwiches, and wraps.
Pomegranate:
Pomegranate are packed with antioxidants. Katie
swears by cutting these guys in 1/2 and pulling the seeds out under
water. Check out this youtube video.
https://www.youtube.com/watch?v=gvC0iIfTVPA





