“But, I wanted to use that lettuce next week…”

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Our produce is about as fresh as you can get your hands on (short of growing it yourself.) Why then, doesn’t it store well for weeks in the fridge?  When you’re comparing shelf life to what you purchase in the grocery store, there are some things to consider.

First, much of the produce that is available in the grocery store has been bred with the purpose of having a long shelf life and being resistant to pests. That means what you see on grocery store shelves is designed to last for a while (at the expense of flavor and taste.) Our farmers on the other hand prefer to grow varieties of crops that taste good! They focus on the delicious flavor and high quality of the food they grow, rather than how long it can sit on a shelf and wait to be purchased.

In addition, many grocery stores keep food in storage for weeks with the help of anti-fungal sprays that help preserve the food and keep it from spoiling. Since our farmers rarely spray crops in the field, they definitely don’t spray them once they’re harvested. As a result, sometimes our potatoes sprout (grocery store potatoes are sprayed with a substance that keeps them from sprouting, even though they’re most likely significantly older than our potatoes).

What this all means is that our produce spoils at a natural rate. Usually, we recommend that folks be strategic with their weekly orders. If you plan to use more perishable items (leafy greens, beans, berries) immediately after delivery, and save hardier produce for last, you should be able to enjoy it all before your next delivery.

Breakfast, Brunch, or Dinner: Zucchini, Arugula, and Cherry Tomato Quiches

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Happy August, Seasonal Roots friends! It is hard to believe that we are nearing the end of summer. Don’t worry; there are still lots of delicious reasons to look forward to your weekly Seasonal Roots delivery. Squash, zucchini, tomatoes, peppers, corn, green beans, potatoes, peaches, apples, blueberries, cucumbers, onions, and farm fresh eggs, are just some of the many options that are currently available to our Members.

Our family usually doesn’t have any problems using up all of our produce before the following week’s delivery, but sometimes it is nice to have a few recipes on hand that are easy to throw together and can utilize just about any vegetable that happens to be waiting around on your countertop or in the refrigerator. Add the versatility of being able to enjoy it for breakfast, brunch, or dinner and you are left with a real winner! This week’s recipe checks all of those boxes. Our family has enjoyed these Zucchini, Arugula, and Cherry Tomato Quiches at Sunday brunch, as “breakfast for dinner”, and as leftovers for a quick and easy weekday breakfast option. And my favorite thing about it is that I can substitute and add-in whatever vegetables we have on hand. Mushrooms, yellow squash, asparagus, spinach, potatoes…if you can chop and sauté it, it is fair game!

Zucchini, Arugula, and Cherry Tomato Quiches

Ingredients:

1 medium zucchini, diced

2 ounces cherry tomatoes, quartered

2 ounces arugula

3 cloves garlic, peeled and minced

2 mini pie crusts

2 farm fresh eggs

1 lemon

1 ounce Fontina Cheese, diced

½ cup Ricotta Cheese

Olive oil

Salt and pepper

Directions:

  1. Preheat oven to 425 degrees. Using the flat side of a knife or spoon, smash garlic until it resembles a paste.
  2. In a medium pan, heat 2 teaspoons of olive oil on medium-high heat until hot. Add zucchini; season with salt and pepper. Cook 2 to 4 minutes, stirring occasionally, until lightly browned and softened.
  3. Add in tomatoes and garlic paste, season with salt and pepper, and cook for about 1 to 2 minutes until tomatoes are slightly softened. Remove from heat.
  4. Crack eggs into a medium bowl and beat until smooth. Add the ricotta cheese and whisk to combine. Add in cooked vegetables, season with salt and pepper, and whisk to combine thoroughly.
  5. Place pie crusts onto a sheet pan and divide filling evenly between the two crusts. Top each evenly with Fontina cheese. Place quiches in the oven and bake for 18 to 20 minutes, until crusts are browned and the filling is set and cooked through.
  6. Remove from the oven and allow to stand for at least 5 minutes before serving. Enjoy!

Sarah Young is a wife, mother of three, Certified Health Education Specialist, and healthy living advocate. She has a background in Dietetics and a B.S. in Health, Fitness, and Recreational Resources with a concentration in Health Promotion. She is also a writer for several local and online publications, an ambassador for the Jamie Oliver Food Foundation, and a health contributor for ABC 7 News/WJLA. In her spare time, she enjoys running, hiking, gardening, and spending time with her family and their dog, Maple.

 

A Second Chance: Baked Eggplant, Tomato, and Parmesan

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Since becoming a Seasonal Roots member, I have come to appreciate all of the benefits that go along with our weekly basket of produce and local goodies. Not only does our family have access to fresh, local food on a weekly basis, but we are able to customize our basket through their online ordering options, enjoy free delivery, and support local farmers and artisans through the entire process. Add in the health benefits that are associated with eating FRESH, locally grown food, and I feel like our family hit the jackpot!

One of the unexpected benefits of our Seasonal Roots membership that I have enjoyed the most is exposure to items that our family would not normally buy at the grocery store or try otherwise. We have been LEARNING about and EXPERIMENTING with foods together as a family, and while not everything has been a hit around the dinner table, we have had fun with the process of expanding our palate and giving second chances to previously dismissed (or disliked) foods.

One of last week’s basket items offered the opportunity of a second chance. As a bonus, we received several eggplants. As beautiful as they are, they have never made their way onto my grocery list. I cannot remember ever trying eggplant as a child, and the few times that I tried it as an adult weren’t great. I just was not a fan. I thought about passing them on to a friend or neighbor, but decided that even eggplant deserved a second chance.

After a little time searching the web for some eggplant inspiration, I came up with this Baked Eggplant, Tomato, and Parmesan recipe. It is a combination of several recipes that I found online using ingredients that I already had at home: eggplant, tomatoes, Parmesan cheese, garlic, basil, oregano, olive oil, and some salt and pepper.  With very little time and effort required to put this dish together, I assured myself that it was worth giving eggplant one last chance, and man am I glad that I did! This dish was a big hit in our house. So big, that we have made it twice this week and I’m still craving more.

Baked Eggplant, Tomato, and Parmesan

Ingredients:

Eggplant, sliced into ¼” – ½” slices

Tomato, sliced

Parmesan cheese, grated

Fresh basil, sliced (chiffonade*)

Garlic, finely minced

Dried oregano

Salt and pepper, to taste

Olive oil

Directions:

  1. Preheat oven to 350 degrees. Lightly oil a baking dish.
  2. Place sliced eggplant in a single layer in oiled baking dish. Layer with tomato slices, garlic, oregano, and basil. Season with salt and pepper. Top with grated Parmesan.
  3. Bake at 350 degrees for 35-40 minutes. Broil for last 5 minutes until eggplant is tender and slightly browned.
  4. Remove from oven and sprinkle with a little extra Parmesan. Serve and enjoy!

*Not sure how to chiffonade basil? Check out this video: http://www.myrecipes.com/how-to/video/slicing-basil

Still need convincing to give Eggplant a second chance? Check out some of its many health benefits:

Antioxidant Activity
Eggplant contains several phytonutrients with good antioxidant activity: caffeic, chlorogenic acid and the flavonoid, nasunin.

Heart Health
Animal studies show that eggplant may help lower overall cholesterol in the body and help to improve blood flow. The antioxidant compounds in eggplant help to prevent oxidative stress to the cardiovascular system and thus reduce the risk of heart attack and heart disease. Eggplant is also a good source of fiber, which is needed to maintain good cardiovascular health.

Brain Health
Eggplant contains nasunin, an antioxidant anthocyanin, which may help to promote healthy brain function.

Fiber
One cup of eggplant contains about 8% the DV of dietary fiber. Fiber can aid in digestion and weight loss. It helps to balance the metabolism. The fiber in eggplant helps to reduce cholesterol and relax blood vessels, which suggests it may play a productive role in maintaining good heart health.

High In B Vitamins
Eggplant is rich in vitamins B1, B3 and B6. B vitamins play an essential role in the proper function of the central nervous system, energy production, hormone balance and healthy liver function. They are also believed to help balance blood sugar and reduce cholesterol.

Weight Loss
Maintaining the proper DV of fiber and B vitamins can be a great way to contribute to healthy weight loss. Fiber promotes a healthy, active metabolism and B vitamins can help the body to process fat. Eggplant is also rich with nutrients while offering very few calories (only 19 per cup), which makes it a great addition to an active, effective weight loss program.

Bone Health
Eggplant contains many of the minerals needed to maintain strong, healthy bones: manganese, potassium, magnesium and copper.

Cancer Prevention
Many doctors and scientists believe that a compound in eggplant can effectively treat certain types of skin cancer. The phytochemical, known as BEC5, is believed to kill cancer cells without harming healthy cells.

Sarah Young is a wife, mother of three, Certified Health Education Specialist, and healthy living advocate. She has a background in Dietetics and a B.S. in Health, Fitness, and Recreational Resources with a concentration in Health Promotion. She is also a writer for several local and online publications, an ambassador for the Jamie Oliver Food Foundation, and a health contributor for ABC 7 News/WJLA. In her spare time, she enjoys running, hiking, gardening, and spending time with her family and their dog, Maple.

Seasonal Produce Tips for Storing & Sprucing

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Apples – store on the counter and wash before use.
Beans – store in a plastic bag in the crisper drawer until ready to use.
Berries – these fruits are quite perishable when ripe, store whole in the fridge.
Beets & Carrots – these hardy roots last longer if you remove their greens before storing. Don’t toss the greens though, they’re perfectly edible!
Cucumbers, Squash, Eggplant and Peppers – put in a plastic bag in the fridge
Cured Onions – these need no refrigeration, but store them away from other produce
Greens (lettuces, kale, etc.) – don’t wash or cut greens before storing. Place them in a plastic bag in the crisper drawer with a dry paper towel to help keep the moisture in check.
Herbs – trim the ends of the fresh herbs, and place them in a glass of water in the fridge. This tip is particularly helpful for perking up both wilted herbs and greens.
Mushrooms – store mushrooms in the fridge in the container they are delivered in.
Peaches & Nectaries – If ripe, these can stay on the counter for a day or so until you’re ready to eat them. Need to ripen them quicker? Place them in a brown paper bag! Need to slow down the ripening? Storing them in the fridge buys you a couple of extra days.
Potatoes – these last best in a cool dark place, like a pantry.
Tomatoes – store on the counter, their texture and flavor is best when sliced at room temp!
All produce: 
  •  Wait to wash produce until right before use. If you try and wash it before storing it, it will spoil more quickly.
  •  Wait to chop fruits and vegetables until you’re ready to use them. We love meal-prepping, but if you chop it too far in advance it shortens the lifespan.
  •  Store fruits away from vegetables. Each gives off a gas that causes the other to ripen more quickly.
  • Some produce doesn’t need to be kept cold when it’s delivered to you, but once you slice it or cook it, be sure to store any leftovers in the fridge.
  • Don’t over crowd your crops! Make sure the produce has room to “breathe” in the refrigerator. If you cram too many items in each bag, they’ll spoil more quickly.
  • Do a bit of quality control before you store your food. If there’s one mushy or moldy berry, be sure to toss it right away. If it’s stored next to the other berries, it will cause them to go bad too.

Homemade Fruit Ice Pops: A Refreshing Summer Treat that Everyone Can Enjoy

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I scream, you scream, we all scream for ice cream… and popsicles, and just about anything that is frozen and will cool us down. That seems to be the theme throughout our house this summer. Everyone is looking for something “cold” to eat, especially when we are out and about.

Just about everyone enjoys a scoop of ice cream on a hot summer day, but sometimes it is nice to have healthier options on hand. Our family recently gave these Homemade Fruit Ice Pops a try and they have become a summertime staple ever since. Unlike the frozen flavored ice sticks that you can buy at the grocery store, these homemade pops are free of artificial colors and additives, and are full of some of summer’s most prized (and healthy) flavors. They require minimal time to prepare and are a great way to use up some of your overly-ripe produce. They are also a fun way to get your children into the kitchen and more involved with helping prepare health food options for the entire family. And, just in case you are ever in the mood for an adults-only treat that is equally refreshing and fun to eat, I have included some fun add-in options. Stay cool, and enjoy!

young kids pops

*Here is the link to the Zipzicle ice pop pouches that our family has been using : https://www.amazon.com/gp/product/B00N795KR4/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1

Homemade Fruit Ice Pops

Tips: 

  • Use a funnel or turkey baster to fill plastic tubes
  • Leave about 1 inch between your juice and the top of the tube and pinch out the air before sealing, which allows filling to expand as it freezes without bursting the plastic
  • Place pops in a container upright to freeze (I use a large plastic cup)

 

Berry Lemonade Pops:

Ingredients:

1 ½ cups fresh blackberries or quartered strawberries

½ cup water or apple juice

1 TBSP lemon juice

Directions:

Puree berries and water or juice until smooth. Stir in lemon juice. Pour into pouches and freeze.

ADULTS ONLY: Stir in 2 TBSP vodka before pouring into pouches.

Peach Mango Pops:

Ingredients:

1 mango, peeled and sliced

2 peaches, peeled and chopped

Directions:

Puree peaches and mango until smooth. Add water if needed to thin out slightly. Pour into pouches and freeze.

ADULTS ONLY: Stir in 2 TBSP Tequila before pouring into pouches.

Blueberry Coconut Pops:

Ingredients:

1 cup fresh or frozen blueberries

¼ cup orange juice

¾ cup coconut milk

Directions:

Simmer berries and juice 5 minutes. Blend berry mixture with coconut milk until smooth. Pour into pouches and freeze.

ADULTS ONLY: Stir in 2 TBSP dark rum before pouring into pouches.

Melon Lime Pops:

Ingredients:

1 cup fresh cantaloupe, chopped

¼ cup fresh lime juice

1-2 TBSP pure maple syrup to taste

Directions:

Puree melon and juice until smooth Add syrup to taste and stir. Pour into pouches and freeze.

Sarah Young is a wife, mother of three, Certified Health Education Specialist, and healthy living advocate. She has a background in Dietetics and a B.S. in Health, Fitness, and Recreational Resources with a concentration in Health Promotion. She is also a writer for several local and online publications, an ambassador for the Jamie Oliver Food Foundation, and a health contributor for ABC 7 News/WJLA. In her spare time, she enjoys running, hiking, gardening, and spending time with her family and their dog, Maple.

The Taste is EGGS-quisite 

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Eggs are making a comeback. They’re a relatively inexpensive, delicious, and readily available source of protein. But, truly pasture raised eggs aren’t always easy to get your hands on. Luckily, we have access to the eggs from some of the happiest pasture raised flocks of laying hens in Virginia. Thanks to Saddle Ridge Farm, Keenbell Farm, and Meadow Run Farm, we’ve got eggs coming out of our ears! If you haven’t had eggs from hens that happily munch on bugs, frolic in the grass, and lounge in the sunshine – you’re in for a treat. Need some persuading? Here are some egg-citing facts that might just have you adding a dozen or so ovular beauties to your basket this week.
Compared to store bought eggs, pasture raised eggs contain:
  • 1/3 less cholesterol
  • 1/4 less saturated fat
  • 2/3 more vitamin A
  • 2x more omega-3 fatty acids
  • 3x more vitamin E
  • 7x more beta-carotene
  • 3-6x more vitamin D (thanks to all that lounging in the sun!)
  • Plus, more B-vitamins, protein, and minerals!

Release the Ladybugs!

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Have you been missing the hydroponic bibb and romaine lettuces the past couple of weeks? We know the feeling! For those of you who ordered hydroponic romaine a few weeks ago, you also might have received some aphids who were along for the ride. While aphids are essentially harmless, and easily rinsed off with water, no farmer is keen to share their crops with these hungry pests (although, we really can’t blame aphids for their good taste, local lettuce IS pretty irresistible.)
Sion House Farm, the hydroponic greenhouse in Farnham, VA who supplies many of our favorite greens, decided to hold off on sending us more lettuce until they could get their aphid situation under control. The first order of business was to release thousands of ladybugs and a hoard of parasitic wasps, both of whom naturally combat aphids without harming the crops themselves. Then, after consulting with their greenhouse advisor, the team at Sion House Farm sealed off some of the more aphid-friendly entrances into the greenhouse, removed a couple of plants that seemed to be aphid-home-base, and misted the plants with an organic spray to keep the pests from returning. With the combination of these efforts, the greenhouse thinks they’ve got the situation under control which is excellent news for lettuce lovers far and wide!
Of course, finding an insect or two in your basket is no big deal, and is indicative of the fact that our farming partners use natural and sustainable farming practices. So, if a lady bug makes it into your basket, simply help it find a new home in your own back yard, where it will help keep aphids off your plants too! Thank you for your continued support, and thank goodness for lady bugs!

New Market Plantation

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One of our new partners this year is also one of our largest! Newmarket Plantation has 540 acres of fertile farmland in Milford, Virginia. The original plantation house was built in the 1750s, and many of the original structures still stand today (albeit with the help of a bit of necessary TLC). The farm has been owned by Robby Caruthers for 20 years and is currently managed by Philip Smith.
Historically, the plantation has grown and harvested grains, but recently Robby expanded his operation to include vegetables (lucky us!) Newmarket Plantation grows corn, broccoli, cabbage, squash, zucchini, tomatoes, turnips, and potentially grapes! This season, they’re also trying their hand at both “Yummy Yummy Peppers” and Jalapeños. The plantation is GAP Certified and uses water-conscious irrigation drip lines for some of their thirstier crops. To help make sure that their crops flourish, Newmarket Plantation is also home to a dozen bee hives that happily pollinate the plants when they’re in bloom.
New Market Plantation-10-2
With over 500 acres to farm, Newmarket Plantation employs 16 people! Perhaps the most enthusiastic of these employees is Robby’s son, known around the farm as “Junior Junior.” He’s so passionate about farming that he took extra classes in high school to graduate early. He’s ecstatic to be done with high school, but not so that he can hang out with his friends, or move away for college. He graduated early so that he could start working on the farm full time as soon as possible. A third generation farmer, hard work is in Junior Junior’s blood, and now he can spend his days continuing the family tradition and doing what he loves – farming.
Most of the business that Newmarket Plantation gets is through small customers, so it’s no wonder that partnering with them is the perfect fit. They have the opportunity to make sure their sustainably grown food makes it into customer’s homes all across Virginia. We try and make it easy though, after they drop off their harvests at our packing facility we do the heavy lifting of the “last mile” transportation! It’s a win-win! The past two weeks the farm has been harvesting their gold bar zucchini for us. Deep yellow (like squash) we hope you’ve been enjoying this less common variety of zucchini – it’s perfect for all your zucchini recipes!
New Market Plantation-7 copy

Watermelon, Blueberry, Mint Salad

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I hope that everyone had a safe weekend and enjoyed celebrating the Fourth of July.  Our festivities included some quality time with the family, and little rest and relaxation, and of course, plenty of delicious food! In fact, this past week’s Seasonal Roots basket was full of some of our summertime favorites and it was so nice to be able to enjoy them as we celebrated the birth of this great nation.

In keeping with the patriotic theme of this weekend’s festivities, I decided to add a little more RED, WHITE, and BLUE to our menu with this delicious Watermelon, Blueberry, Mint Salad. I have seen so many different variations of this salad for the past couple of summers, so I decided to finally give it a try for myself. I was initially a little skeptical of the flavor and texture combinations, however our family found the result to be a refreshingly light and healthy salad that was extremely easy to make and would be the perfect addition to any summertime celebration.

As are most of the recipes that I share, this salad is very versatile. You can substitute another type of berries for the blueberries, goat cheese for the feta, basil instead of mint, and lemon juice instead of the lime juice. Just have fun experimenting with the ingredients that you have on hand and the flavors that taste best to you and your family.

Watermelon, Blueberry, Mint Salad

Ingredients:

6 cups cubed seedless watermelon

1 pint fresh blueberries

4 Tablespoons chopped mint

½ to 1 cup of cubed feta

2 Tablespoons olive oil

2 Tablespoons fresh lime juice

Local honey, to taste

Salt and pepper, to taste

Directions:

Place watermelon, blueberries, mint, and feta in a large bowl. In a separate bowl, whisk together the oil, lime juice, salt and pepper. Add just enough honey to reach the desired amount of sweetness. Whisk again, drizzle over salad, and toss. Serve and enjoy!

Sarah Young is a wife, mother of three, Certified Health Education Specialist, and healthy living advocate. She has a background in Dietetics and a B.S. in Health, Fitness, and Recreational Resources with a concentration in Health Promotion. She is also a writer for several local and online publications, an ambassador for the Jamie Oliver Food Foundation, and a health contributor for ABC 7 News/WJLA. In her spare time, she enjoys running, hiking, gardening, and spending time with her family and their dog, Maple.

Collard Greens – A Southern Staple

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Chances are, if you are from the South you have been around a pot or two of collard greens. I can still remember the smell of them cooking on my grandmother’s stove on Sunday afternoons. Fast forward many years later, I am standing in my own kitchen with a beautiful bunch of fresh collard greens from my Seasonal Roots basket, wishing that I had paid better attention to grandma’s recipes and methods all those years ago. In fact, up until this past week, I had never cooked or eaten collard greens on my own as an adult.

Thanks to some tips and encouragement from my fellow Market Manager, Brian, I decided to tackle collard greens once and for all using this crock-pot friendly recipe. I am happy to report that the final result was a hit, and that the smell of them cooking all day brought back some wonderful memories of being in my grandmother’s kitchen. Thank you, Brian!

Crock-Pot Collard Greens

Ingredients:

Collard greens, stemmed and chopped

1 medium onion, quartered

Garlic, minced (I used about 2-3 cloves)

Vegetable stock and water (half and half, enough to cover ingredients)

2 tablespoons cider vinegar

½ tsp crushed red pepper flakes

Sea salt and ground black pepper, to taste

Ham hock (if desired)

Directions:

Wash greens and cut out thick stems. Stack greens in a pile, roll up like a cigar, and then slice. Place sliced greens into crockpot with remaining ingredients. Cover and cook on low for 6-8 hours. Enjoy!

Just for the fun of it, here are some of the Health Benefits of Collard Greens:

  • Collard greens contain a both soluble and insoluble dietary fiber which can help control LDL cholesterol levels and offer protection against colon cancer diseases.
  • Collards are a rich source of phyto-nutrients, which have potent anti-cancer properties, such as di-indolyl-methane (DIM) and sulforaphane that have proven benefits against prostate, breast, cervical, colon, ovarian cancers by virtue of their cancer-cell growth inhibition and cytotoxic effects on cancer cells.
  • Collard leaves are also an excellent source of folates, vitamin C (a powerful natural anti-oxidant), Vitamin A (required for maintaining healthy mucus membranes and skin, and is also essential for healthy vision), Vitamin K (has a potential role in the increase of bone mass by promoting osteotrophic activity in the bone and can have a beneficial effect in Alzheimer’s patients by limiting neuronal damage in their brain), Vitamin B, and minerals like iron, calcium, copper, manganese, selenium, and zinc.

Sarah Young is a wife, mother of three, Certified Health Education Specialist, and healthy living advocate. She has a background in Dietetics and a B.S. in Health, Fitness, and Recreational Resources with a concentration in Health Promotion. She is also a writer for several local and online publications, an ambassador for the Jamie Oliver Food Foundation, and a health contributor for ABC 7 News/WJLA. In her spare time, she enjoys running, hiking, gardening, and spending time with her family and their dog, Maple.