Heartland Revival

CSA

Crowdfunding Round Up

Food for Thought, Out and AboutAmber BransonComment

This week on Facebook, a friend posted about the Flow Hive (which I'm dying to get) and that got me browsing through Crowdfunding sites looking for other health-minded/environmental projects. Being a creative person myself, I love the idea of people coming together to invest in others originality and creativity so I thought I would share some projects that I thought were fun and exciting! And even if it's too late to donate, check them out!

Flow Hive: Honey on Tap Directly From Your Beehive

Noocity Growbed - Ultimate Urban Gardening System

Green Pea Cookie: These delightful cookies are made from roasted green peas.

Smart Rope is an LED-embedded jump rope that connects to your smartphone.

A local small farm CSA in Virginia wants to renovate two large chicken coops into high tunnels that will grow year round organic food.

Final CSA

In My Kitchen, At HomeAmber BransonComment

Here are the past three CSA shares, concluding my little project! Over all, I loved the produce I received and it taught me a lot about eating seasonally as well as challenged me to use things I wouldn't typically buy at the store. For next year, I've decided not to participate in a CSA but instead visit a weekly Farmer's Market to do most of my shopping. I feel like I will be able to control any food waste better if I can buy week to week and purchase according to our eating habits. If you are interested in a CSA, I would highly recommend it! Unfortunately, the farm I used is taking a break in 2015 but the Local Harvest site is a great resource to find a CSA near you! Also, see the little animation below I made to show you the arch of seasonal produce. Enjoy.

CSA:8 + CSA:9

In My Kitchen, At HomeAmber BransonComment

Big changes over here with a move and merging of two households! I've basically been making the same dishes with my CSAs so I am combining 8+9 into one post. Despite the hectic schedule that comes with a move, I was still able to can and preserve some of my CSA. I mainly canned tomato sauce and pickles with these two CSAs and also made a batch of sun-dried tomatoes in the dehydrator.  Looking forward to having fresh produce during the blustery Missouri winter months.

 

photo(13).JPG

CSA 8:

Tomatoes: salsa, stewed tomatoes, tomato sauce
Cherry and/or Plum Tomatoes: sun-dried tomatoes using the dehydrator
Green Beans: sauteed with olive oil and balsamic vinegar
Melons: (watermelon) as a snack!
Onions: misc.
Cucumbers: maple bourbon pickles for Christmas gifts (and as a special garnish for Bloody Mary's)
Summer Squash: curry squash soup
Sweet Peppers: salads
Garlic: misc.
Lettuce: salads

photo(14).JPG

CSA: 9

Loose-leaf Kale: Kale Ceasar salad
Okra
: Fried okra (recipe courtesy of Riverbend Roots Farm)
Tomatoes
: tomato paste (to be made into Ketc
Green Beans
: sauteed with onion and bell pepper (omitted the bacon grease and used butter instead and vegetable broth to make it vegetarian friendly
Cherry or Plum tomatoes
: in salads and bruschetta
Cucumbers: cucumber salad and pickles
Sweet Peppers
: in salads
Summer Squash: squash au gratin
Zucchini
: hashes
Onions
: misc.
Garlic: misc.

CSA:7

In My KitchenAmber BransonComment
CSA7

Pretty obvious who the star of this week's CSA is, as well as the next few weeks I'm sure. Fine by me since I recently bought myself a canning set and a huge canning pot. Here's what I did with this share. (as I am a few weeks late posting this)

Tomatoes - made into canned stewed tomatoes and salsa
Cherry and Plum tomatoes - salads and
LOTS of bruschetta
Onions - in breakfast hashes
Cucumbers - raw or made into Whiskey Brine Pickles
Zucchini/Summer Squash  - breakfast hash and yet to be used...
Fennel - in juice
Basil - in bruschetta, pesto and still on my counter... I've figured out how to make it last forever!
Lettuce
- used in a Mexican-type salad since it was bitter

Already looking forward to my next pickup (which is tomorrow) and canning some pasta sauce and more pickles. How is your CSA going? Are you canning anything?

As of lately

ThoughtsAmber BransonComment
asoflately

Health Coaching involves helping and supporting clients make small changes to reach personal goals and create long lasting habits. I thought I would share some of the small changes I've made to my daily routine.

After doing a 3-day cleanse, I've started drinking smoothies for breakfast. Also, my boss was kind enough to order me a balance ball chair since I am at my desk most of the day which is helping my posture and fixes my bad habit of sitting on my legs. The biggest change I've made has been purchasing a fitbit. With the fitbit I was really able to see my lack of functional activity with having a desk job so I've started incorporating walks at lunch as well as logging my workouts.

Health is always a work in progress and the adventure along the way is more fun than any result! Here is what else I've been up to lately:

eating /// using up my CSA, canning, experimenting with sourdough bread and pizza dough, incorporating more daily smoothies and juices

reading /// Miracles Now, Spontaneous Happiness

watching /// The Time Traveller's guide to Elizabethan England, Vine of the Soul: Encounters with Ayahuasca

activity /// adding walks at lunch and tracking my every step with fitbit, using yoga blocks for neck and shoulder stretching, balance ball chair at work for better posture

working on /// a collaboration with other wellness instructors (Gather & Seed), new class lecture materials, building newsletter templates

out and about /// Foraging walk, Lucky's Market Grand Opening, SLAM outdoor films

Interested in learning what small changes you can make to improve your health and happiness? Contact me to set up a free Health Consultation!

 

CSA:6

In My KitchenAmber BransonComment
CSA6

Since I am so late in posting this, the contents of this CSA is long gone! Here is what I did with my share:

Tomatoes - in my Sourdough Calzones (with basil and balsamic)
Cherry o Tomatoes -
Double Tomato Bruschetta (with this recipe, I usually use sun-dried tomatoes, NOT in oil and skip the cheese)
Lettuce - Salads
Potatoes - breakfast hashes
Cucumbers - salads, with hummus
Summer Squash & Zucchini - roasted together with onion, garlic and red pepper flakes
Green Peppers - raw with hummus
Basil - in Calzones, Bruschetta, and for Blueberry Basil Jam sweetened with honey
Scallions - in everything

Purplette onions - in hashes and salads
Onions - with the roasted squash and zucchini

CSA:5

At Home, In My KitchenAmber BransonComment
CSA:5

My CSA pickup was on July 3rd right before the holiday weekend so I wasn't able to plan and start enjoying until the Sunday after the 4th of July. Boy, was I glad to come home to some fresh vegetables after the (to many) fried fair foods and sweets. So far, this is the share that I am most familiar with except for the fennel... to be honest, the fennel makes me very nervous. I am not a fan of licorice and when I put the fennel away, I caught a whiff of just that. After some googling "fennel recipes", I decided on Roasted Fennel with Parmesan from Food Network. The reviews claim that the licorice taste goes away when roasted, and I love anything with parmesan on it so this seemed the best choice. As I am writing this, I have made most of the below except for the fennel so I will come back and update my experience. Hope everyone enjoyed the holiday weekend!

Carrots: pickled and roasted
Potatoes: roasted and mashed
Celery: chopped and then froze for soup bases this winter
Bunched Purple Baby Onions: in salads and hash
Fennel: roasted with parmesan
Cabbage: roasted with carrots and potatoes
Cucumbers: cucumber salad
Summer Squash: squash au gratin for one
Zucchini: breakfast hash with easy-over eggs
Parsley: garnish, in cucumber salad

 

FENNEL UPDATE /// In attempt to use up the rest of my CSA, I combined the cabbage, carrots and fennel, roasted with thyme and rosemary, and then topped with fresh parmesan cheese. As a whole, it wasn't too bad! I am still getting used to the fennel flavor but am open to using it other ways to see what I like best. After all, it it very good for you!

CSA:4 + Sesame Seed Dressing

In My Kitchen, At HomeAmber BransonComment
CSA4

After receiving Kohlrabi in my share last week,  I was a little perplexed. I had never seen or eaten Kholrabi so I was at a loss as to how I was going to use it. After some research, I found a few salad recipes to try it in and ended up making a salad of mixed greens, red onion and equal parts Kohlrabi + apple. I am a fan of making homemade salad dressings and have gotten pretty good at winging it so for this salad, I made up a sesame seed dressing. I'd say it turned out pretty well so I thought I would share the recipe.

Sesame Seed Dressing
scant 1/4 c. olive oil
1/4 c. rice vinegar
1/2 tbsp. honey
1 tsp. dijon mustard
1/2 tbsp. toasted sesame seeds
salt and pepper to taste
Put all ingredients into mason jar or container with lid and shake until combined. The dressing will store in the refrigerator for about a week. Shake to recombine before using.

Here is what's up with the rest of the share:

Chinese Cabbage - stir-fry cabbage
Peas - for a snack with hummus
Beets - juice!
Basil- grilled pesto shrimp
Summer Squash - in foil packs on the grill
Parsley - juicing
Scallions - in foil pack with squash, sauteed with cabbage
Garlic Scapes - in everything
Lettuce - salads
Kohlrabi - in salad with apple, red onion and homemade sesame dressing (see recipe above)

 

 

 

CSA: 3

At Home, In My KitchenAmber BransonComment
photo(14).JPG

Here is the latest and greatest from my CSA. This week's share had several items that I had never eaten or cooked with but I am up for the challenge. Using more ingredients sourced locally and in season has started to change my thinking when shopping at the grocery store. I can tell tremendously the difference in quality of foods out of season compared to in season. It feels good to be more in tune with nature!

Swiss Chard: Lemon Garlic Swiss Chard
Lettuce: Salads, of course
Bag of Lettuce Mix (not pictured): Same as above
Scallions: in stir-frys, salads, everything
Kohlrabi: Shaved with Apple and Hazelnuts
Bok Choy: Salad from CSA:1
Turnips: Caramelized, served with an egg on top. (made this for last Sunday's breakfast, SO GOOD)
Strawberries: In salads and in breakfast overnight oats
Peas: As a snack or in a stir-fry
Garlic Scapes: In salad dressings, stir-frys, wherever I would normally use garlic

What new vegetables have you tried lately? It's so easy to Google recipes and find how to prepare foods; there are no excuses with today's technology. Next time you are at the store or farmers market, purchase a vegetable that you've always wondered about but never had the courage to try it!

CSA: 2

In My KitchenAmber BransonComment
CSA2

These are the contents of my CSA from last Thursday. So many greens! Here's what I have planned:

2 heads of bok choy: crunchy slaw

2 heads of lettuce: lettuce wraps and salads

1 bunch of kale: cheesy kale chips

Bag of spinach: salads and for juicing

Bag of baby kale: juicing

Bag of mixed greens: used for a Greek salad for Memorial weekend camping

Small container of strawberries (not pictured): in overnight oats and strawberry chia jam

I am most worried about using it all before it goes bad. I did some research on storing greens and so far, so good! Do you have any tips for storing greens? Let me know in the comments!

CSA: 1

Amber BransonComment
CSA1

Yesterday, I picked up my first CSA haul! Last fall, I made the decision to participate in a CSA in an effort to eat locally and because I eat A LOT of vegetables and it can be expensive. After some research and asking around, I decided to go with Riverbend Roots Farm. Since this is my first time participating, I chose the full share for every other week. I wanted to get the full range of what they offer but wasn't sure I could handle a full share every week by myself. I was warned that the first share is the smallest and although it won't last me long, I was happy with what was included in the share and I am excited to try a few new recipes.

Here's what I plan to do with my share:

Bok choy: seared as a side dish

Radishes: in a salad with cucumbers (to serve along with the bok choy)

Bag of greens: LOTS of salads

Lemon Balm: infused vinegar, muddled in cocktails, paired with strawberries to flavor water

I encourage you to find out where your food comes from and try cooking with a vegetable you've never had before! Here is a great resource for finding locally grown food near you.