Potato and Veggie Salad - Good Natured Family Farms

Good Natured Family Farms is proud to work
with local employers and our alliance of over
150 local family farms to provide your
2013 Community Supported
Agriculture Program
What’s In Your CSA Bag For Week 6?
Item
Grower
Location
Quantity
GNFF Cheese
Wiebe Dairy
Durham, KS
1 lb Block
Plain Yogurt
Springhill Dairy
Mountain Grove, MO
16 oz
Green Beans
Chateauvert Farm
Mountain Grove, MO
1 lb
Blackberries
Chateauvert Farm
Mountain Grove, MO
1 Pint
GNFF Athena Melon
Twin County Family Farms
Rich Hill, MO
1 Head
Fresh Garlic
Chateauvert Farm
Mountain Grove, MO
1-2 Head
GNFF Tomatoes
Twin County Family Farms
Rich Hill, MO
2
GNFF Cucumbers
Twin County Family Farms
Rich Hill, MO
2
GNFF Potatoes
Twin County Family Farms
Rich Hill, MO
1 lb
Due to growing conditions, availability, and Mother Nature, items are subject to change without prior notification
Potato and Veggie Salad
1 lb potatoes, unpeeled, cut into 1/2-inch pieces
½ lb green beans, trimmed and sliced into 1-inch
pieces
2 Tbsp whole-grain mustard
2 Tbsp red-wine vinegar
3 Tbsp olive oil
1/2 tsp natural cane sugar
Fine-grain sea salt
1 onion, chopped
1/4 cup finely chopped fresh dill
6 small stalks celery, trimmed and diced
1 cucumber, peeled, seeded, and diced
Bring a medium pot of salted water to a boil. Add potatoes and cook until tender but not falling apart,
about 10 minutes. Just before potatoes are done, add green beans to the pot for 30 seconds. Drain and set
aside.
Whisk mustard, vinegar, 2 teaspoons oil, sugar, and 1/4 teaspoon salt in a bowl.
Heat remaining oil in a large skillet over medium-high heat. Add onion and dill, and saute, stirring
occasionally,
until golden and slightly crispy, 4 to 5 minutes.
Gently toss potatoes and green beans, cucumber, and half the oninos and dill with the mustard dressing in a
bowl. Adjust salt if necessary. Top with remaining onions. Serve chilled or at room temperature.
FONDUE RECIPE
Know your Farmer, Know your Food
1 1/2 C dry Riesling or Pinot
Grigio
1 lb. cheese-shredded
1/2t garlic powder
1/4 t salt
1/4 t black pepper
1/4 t cayenne pepper Pinch
nutmeg
3 T cornstarch
3 T water
1 sourdough baguette or 1
plain baguette cut in bite sizechunks
2 sweet apples-Gala or
Golden delicious cored and
sliced
1. Bring wine to a simmer in
medium non-aluminum pan
over medium heat. Add
cheese, stirring until melted.
Wine and cheese mixture will
not be smooth. Stir in spices.
2. In a bowl, mix cornstarch
and water until smooth, add
to wine-cheese mixture,
simmer over low heat until
thickened and smooth about
2 min. Serve immediately with
bread, apple slices or sliced
veggies. Keep warm over
very low flame.
Wiebe Dairy | Durham, KS
Wiebe Dairy Story
Jason Wiebe is the third
generation of his family on the
Wiebe farm near Durham,
Kansas. His grandparents
moved there in the late 1920s
and started milking cows,
meaning that cows have been
milked on the Wiebe farm for
more than 80 years.
Jason started milking his own
cows at age 17 and eventually
moved into ownership of the
family farm. Jason and his wife
Sheri and their four children,
Benjamin, Matthew, Shannon,
and Julie, live and work on the
farm. The Wiebes milk 120
cows twice daily. They
specialize in natural, artisan
cheese produced right on the
farm from their own milk.
Their natural raw milk
cheese and pasteurized milk
cheese is made in Kansas on
the farm (Farmstead cheese)
from grade-A milk.
Not only are the Wiebe’s
making history with their
Farmhouse cheese, they live
with history - their farm is
located on the Santa Fe
trail. Their cattle walk
across the ruts left by
countless wagon
trains. They appreciate
their heritage of owning
land on the Santa Fe Trail
and they look to passing this
on to generations to
come. They choose to pass
it on to the next generation
even better than they
received it from the past
generation.
Blackberry Smoothies
Try one of these smoothies as a nutritious breakfast or as a snack on a hot afternoon:
1 banana
2 cups (packed) spinach leaves
1 cup fresh blackberries
1 cup yogurt
1/2 cup fresh orange juice
1 teaspoon fresh ginger, grated
1 teaspoon honey
OR
1 cup fresh blackberries
1/2 frozen banana
6-ounce yogurt
4 cubes of ice
1/2–3/4 cup unsweetened almond milk or other type of milk, if needed
A few drops of honey to taste
Place ingredients in blender and blend until fruit is pureed and ingredients are well combined.
Member Recipes
The following recipe comes from a CSA member at JE Dunn
Veggie peanut stir-fry
1 head cabbage (any type or multiple types) sliced thin
2-3 cups of any veggies
(sliced green beans, zucchini, snap peas, broccoli, etc…)
Sliced chicken, beef, or pork (optional)
1/3 cup peanut butter
1/4 cup orange juice
1/4 cup soy sauce
1-2 tsp. grated ginger
2 T toasted sesame oil
If using chicken, pork, or beef, slice into bite size pieces and cook through. Set aside. In a large pan, throw the
veggies and oil and cook on medium covered until some of the cabbage cooks down. It will seem like a lot, but
it will cook down quite a bit. Stir the vegetables frequently. While the veggies are cooking, in a large mixing
cup, add the peanut butter, soy sauce, ginger, and orange juice. Once the veggies have softened a bit, add the
sauce and meat (if using) and cook a bit longer until everything is combined. Serve with pasta, rice, or quinoa
(pictured above). For a little kick, a drizzle of Sirracha sauce or a sprinkle of red pepper flakes is perfect
Springhill Dairy is a small, grass-based creamery located north of Mountain Grove,
Missouri. The Smith’s are a family of seven who are committed to making fresh, healthy
products for families in the region. They milk six cows daily and make cheese, milk and
yogurt products fresh every day. All of their products are made with clean, hormone-free,
Grade A milk from grass-fed cows. The Smith family’s goal is to provide a local, fresh
product that parents can feel good about feeding their children.
100% grass-fed yogurt comes from cows grazed in pasture year-round rather than being fed a
processed diet or grain and corn for much of their life. Because allowing cows to eat grass can
increase the healthfulness of fats in their body (omega-3 fats and CLA, conjugated linoleic acid),
milk from grass-fed cows can be a source of high-quality fats for making yogurt.
Yogurt has recently been show to lower risk of type 2 diabetes in several large-scale human
studies. While the greatest risk reduction has been shown in individuals who average about 6
ounces per day, even 3 ounces per day has been shown to decrease risk. Consumption of CLA
from dairy has a positive effect on weight management.
A Few Quick Serving Ideas for plain yogurt
-Add chopped cucumber and dill weed to plain yogurt. Eat this delicious and cooling salad as is
or use as an accompaniment to grilled chicken or lamb.
-Yogurt parfaits are a visual as well as delicious treat. In a large wine glass, alternate layers of
yogurt and your favorite fruits.
-Yogurt is a great base for salad dressings. Simply place plain yogurt in the blender with enough
water to achieve your desired consistency. Add to this your favorite herbs and spices.
-Mix cold cereal, trail mix or granola with yogurt and drizzle with honey for a twist on the
traditional cereal and milk breakfast.
- Substitute for sour cream in recipes
What’s In Your CSA Bag Next Week?*
•
GNFF Ground Beef patties
•
GNFF Milk
•
Brioche Buns
•
Heirloom Tomatoes
•
Cabbage
•
More produce to come
*mix may change due to weather and availability
We would love to hear from you. If you would like to contribute
an article or recipe to the weekly newsletter, or if you have
general comments or questions for GNFF, please contact Kristina
at [email protected]
Specific questions or comments about delivery, pick-up, or items in your share can be
directed to your company’s CSA coordinator.
Thank you and we hope you enjoy the bounty this week.
Good Natured Family Farm’s CSA, Farm-to-School, and Farm-to-Faith Based ventures are partially
funded by the W.K. Kellogg Foundation
Good Natured Family Farms wishing you a Good Earth, Good Food, Good Life