I had rather be on my farm than be emperor of the world"
- George Washington

I
found that fresh farm produce is higher in nutrition levels, including higher
levels of vitamin C, and trace minerals. Also, you can directly ask your local
farmer if they do use pesticides, as well as what they use. It is a safe way to
know what you are ingesting while protecting your health. Also, it is a
good way to avoid many health issues with produce; with having the assurance of
your local farmer being knowledgeable of the product they are growing. In
addition, if you have children, they benefit from the lack of pesticides as
well, since they lack the immunities we have as adults. Lastly, you know what
you are eating. Although you may have to go shopping more often, you know that
the produce you have is freshly picked, with no added colors or preservatives.
Overall, it is just better for your health.
I
have been told that it is difficult to make time for grocery shopping, and that
is why some people’s houses lack fresh produce. Try to incorporate a few ideas
to help out the shopping blues. Try going to a growers market, focus on fun
activities at the market, as well as the produce. Checking out the live music,
new products, as well as grocery shopping will make it a much more enjoyable
experience. Also, try planning out meals ahead of time, so when you go to shop,
you have it all planned out. Or, you can find a cool group of farmers like I
did, and order your groceries and have them delivered. Just think, these ideas
just take a small amount of time and increase your health and also benefit your
community as well.
Try these fresh fall farm
recipes out:
Butternut Squash Soup
Ingredients:
4 T Olive Oil
2 c yellow onion
1 T curry powder,
3 lbs butternut squash
2 granny apples
2 T thyme
5 c chicken stock, or
vegetable stock
1 c apple cider
salt and pepper
Sprinkle thyme for garnish
on top
Directions:
Place
olive oil in a large pot. Add chopped onions, thyme and curry powder, cover and
cook over low heat until onions are tender, about 15 minutes. Meanwhile, peel
the squash, scrape out the seeds and chop the flesh into large cubes. When the
onions are tender, pour in 4 cups stock, add squash and apples and bring to a
boil. Reduce heat and cover, until squash and apples are tender, about 25
minutes. Use a potato masher to puree the squash and apples. Add apple cider
and additional stock and stir well. Season to taste with salt and pepper. Allow
to heat through and serve.
This soup will keep in the
refrigerator for several days, can or freeze.
Oven-Roasted Tomatoes
Stuffed with Goat Cheese
Ingredients:
12 tomatoes (about 3 pounds)
1 ½ pounds goat cheese
1 egg
2 garlic cloves
2 T basil
1 t kosher salt
1/4 t pepper
1/4 cup olive oil
Directions:
Preheat
the oven to 425. Slice off the top
1/2 inch of each tomato and reserve the tops. Scoop out the inside of the
tomatoes. Cut a small amount of the bottom of the tomato so it can sit flat.
Place the tomatoes in a baking dish.
In
a bowl, combine the goat cheese with the egg, garlic, basil, salt, pepper and 2
tablespoons of the olive oil. Spoon the goat cheese mixture into the tomatoes;
fill completely, and over the top a couple of inches, since it will melt down.
Cover with the tomato tops and drizzle with the remaining 2 tablespoons of
olive oil.
Bake
the tomatoes for 35 minutes, until tender and begin to brown and the cheese is
hot. Pull out and let sit for ten minutes. Serve warm or at room temperature.
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