Nov 202013
 

 Utilize all your farmers market produce in this Sensational Seasonal Lentil Soup with a Surprising Ingredient – Radishes! 

KyV CSA 2013-2014 Installment 1

KyV CSA 2013-2014 Installment 1 Acorn Squash

Step into my day dream of a Utopian world with an organic farm at the center prompted by my first installment of veggies last Wednesday. What a variety it was!

1) KALE
2) SPAGHETTI SQUASH or EGGPLANT(not in picture) or Yellow Squash/Zucchini
3) ACORN SQUASH & CALABAZA
4) DAIKON RADISH * or RED RADISHES
5) YUM YUM SWEET PEPPERS
6) BOK CHOY
7) KOMATSUNA SPINACH
Plus delicious fresh bread!

KyV CSA 2013-2014 Installment 1

KyV CSA 2013-2014 Installment 1 Daikon and Red Globe Radish

There is nothing like walking up to a farm stand, jute bag in hand, with vegetables just pulled from the ground and saying hello to the farmer that grew them. I can’t help but dream about a concept where an organic farm is the center of a supportive community that surrounds it. On the outskirts of the farm are schools that get their food – fresh produce, not off a truck from a far away place, or from food like substances produced in a lab, but from their own back yard.  Ecology, recycling and sustainability would be a main focus.  Kids would be taught real skills along with the standard reading, writing and arithmetic such as sewing, cooking and farming.  We wouldn’t send jobs overseas – but we would produce real products and support families right here in our own communities.

KyV CSA 2013-2014 Installment 1

KyV CSA 2013-2014 Installment 1 Fresh Bread, Eggplant & Yum-Yum

Also located there are holistic doctors – trained in both conventional medicine and the healing properties of holistic nutrition with a focus on healing through food and traditional herbal remedies.  There would be less instances of heart disease, cancer and diabetes. People would live long and productive lives with a high quality of life.  We would respect and support our elders as a vital part of our community.

KyV CSA 2013-2014 Installment 1

KyV CSA 2013-2014 Installment 1 Bok Choy

There would be a huge focus on staying active with lots of natural trails, camping and hiking in the surrounding woods.  Homes would be built small and with sustainable materials and solar power.  We would collect and purify rain water and we would welcome people that are skilled as seamstresses, gardeners, chefs, mechanics. There would be less of a reliance on technology and more on face to face interactions with real people.  We would have a large library attached to the school with tons of programs for kids and adults alike. Book clubs, children’s story time, craft fairs.  Life is slower, calmer, less stressful.

KyV CSA 2013-2014 Installment 1

KyV CSA 2013-2014 Installment 1 Cucumber, Lettuce & Kale

Am I crazy to want such things? I know the argument is the fact that this method can not support the current population – a fact that gets scarier and scarier. How ARE we going to be able to support the population of the future?  Natural resources are being depleted, rivers, oceans and lands are being polluted and consumerism is off the charts. At this point all we can do is take one step at a time, lead by example and constantly be learning about what is going on in the environment and the world…..

And eat soup.

Sensational Seasonal CSA Soup

Sensational Seasonal CSA Soup

Seasonally inspired, calming, comforting and rejuvenating soup.  Deliciously filled with fiber, vitamins and nutrients and just the right amount of protein.

Sensational Seasonal CSA Soup

Sensational Seasonal CSA Soup

For anyone in your family that isn’t a spicy radish lover – let them try this soup. My daughter thinks they are potatoes!

What is your idea of a Utopian society? What are your thoughts on feeding the populations of tomorrow? 

Sensational Seasonal CSA Soup

Sensational Seasonal CSA Soup

 Sensational Seasonal Lentil Soup

Serves 8
Vegan, Gluten Free
Printable Recipe
**Ingredients from KyV Farm

Ingredients

1 Tbsp oil or broth
1 onion, chopped
3 cloves garlic, minced
1 cup chopped celery
1 cup chopped carrot
1 Daikon radish, chopped**
6 Red Globe radish, quartered**
1 cup Yum-Yum peppers, chopped**
1 Tbsp poultry seasoning
1/4 to 1/2 tsp salt
1 cup chopped collard greens or kale**
1 cup lentils, rinsed
1 1/2 cups cooked white beans (about 1 can Great Northern, Cannelini or Butter beans)
1 carton broth
2 tsp prepared mustard

Directions

1. Heat oil or broth in a Dutch oven over medium high heat; add onion and cook 5 minutes or until softened; add garlic, carrot and celery; cook an additional 3 minutes; add radish, peppers, poultry seasoning and salt; cook 5 more minutes or so; add collards or kale, lentils, beans and broth; reduce heat, cover and cook about 30 minutes or until lentils and radishes are soft. Stir in mustard, taste and re-season if necessary and enjoy!

Nutrition Fact
8 Servings
Amount Per Serving 

Calories 141.5
Total Fat 2.1 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.3 g
Cholesterol 0.0 mg
Sodium 570.5 mg
Potassium 519.3 mg
Total Carbohydrate 24.0 g
Dietary Fiber 6.4 g

Sugars 2.7 g
Protein 6.8 g
Vitamin A 49.6 %
Vitamin B-12 0.0 %
Vitamin B-6 9.6 %
Vitamin C 36.6 %
Vitamin D 0.0 %
Vitamin E 2.5 %
Calcium 7.7 %
Copper 10.8 %
Folate 22.6 %
Iron 16.9 %
Magnesium 10.5 %
Manganese 25.2 %
Niacin 3.2 %
Pantothenic Acid 3.6 %
Phosphorus 10.9 %
Riboflavin 3.7 %
Selenium 2.8 %
Thiamin 8.4 %
Zinc 6.7 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

May 292012
 

I just returned from a relaxing Keys vacation and came back with a Slow Food Restaurant find in Key West!

We stayed at the Islander Resort in Islamorada….our favorite place to stay as the grounds are beautiful and they have kitchenettes which is great for people with families or anyone who would like to save a little money on eating out every meal.

Hotel View in Islamorada

The first night we watched the sunset and ate at Lorelei-a great restaurant right across the street…we rode our bikes everywhere!

Anthony and Courtney
View at Lorelei

At Lorelei, Islamorada
Double Rainbow Viewed from Lorelei, Islamorada
Theater of the Sea

Dolphin Show at Theater of the Sea

Heading into Butterfly Conservatory, Key West
My was practicing her photography skills.
Courtney caught a butterfly!

I. Love. This. Concept.
An old gas station – turned natural foods market and cafe with a raised garden outdoor seating area.
I do think we need one of these in Jacksonville.
I found help yourself by googling “Slow Food Key West”.
Slow Food Key West – Help Yourself
help yourself cafe



Indian Summer Salad – Creamy Mix of Chickpeas, Quinoa, Carrots, Raisins, Onion with Indian Spices Over Mixed Greens with House Vinaigrette
This salad…..oh my gosh.  Protein rich with chickpeas, quinoa and nuts, lots of fresh veggies and Indian spices-I loved the weight and mix of flavors.

help yourself cafe -almost everything can be made gluten free
They made my daughter a GF chicken wrap with lettuce and apples.

help yourself cafe has a vegan lasagna with layers of zucchini.  Next time I’ll be trying that!
Some of the info that really resonated with me is that they use all whole grains, no GMO, no dairy (coconut is the alternative), fresh juices and everything is prepared from scratch. Can you see why this was my kind of place?
That night we ate at Morada Bay – my favorite in Islamorada!
Morada Bay in Islamorada
 Monday, while everyone else was driving back up in traffic I could beat on a bike, we hit the pool and did some shopping.
There is an outdoor world there wish a really cool fish tank.

The last night there we ate at Islamorada Fish Company.  Our waiter was very nice and the view was gorgeous but the food was ok.  I asked if they make their on dressing and they said no.  That is my telltale way to tell the freshness and quality of the food.

Islamorada Fish Company

View from Islamorada Fish Company

 Posted by at 9:34 pm
Apr 242012
 
Earth Day was also the Slow Food First Coast Tour de Farm where all the local farms open their doors for samples, tours and lots of fun. I, of course, was at KYVFarm all day!
 There were fresh eggs and lots of veggies for sale at the market.  From noon through the rest of the day people were lining up.

Slow food First Coast organized four volunteers to help with veggie prep, traffic and questions. Heather has also been a KYV CSA member since the very beginning!
I arrived at 10AM and started working on the veggies along with other friends and neighbors.

Shannon and Vivian worked the tables all day!

Minorcan Datil Pepper products were up for sale.

Pie in the Sky was selling fresh pies.

Veronica, also my photographer for the day, scored a coconut cream pie.
Chefs Genie and Jeff from the Floridian made a creamy rutabaga salad, kohlrabi slaw and marinated green beans. 
Chef David Scalisse from Sawgrass made a lemony bean salad.

My photojournalist and her sister Viviana.

Hayrides!

The children loved getting involved.

The animals got lots of love.

Francisco’s hard work has really paid off.  Many thanks for all the work that you and Vivian do to provide healthy and delicious food for our families!

 And thanks to Veronica for being my most excellent photographer. 

  
 Posted by at 2:00 am
Apr 142012
 

Happy Saturday all! Sorry for the repost but due to technical difficulties, the info didn’t save in the body of my update. 

_______________________________________________

The Tour De Farm next Sunday the 22nd is where local farms in Northeast Florida will throw open their doors to the public to explore and taste.  Please come visit me at KYV farm where I am volunteering and meet the farmers Vivian and Francisco.  I hope to meet you soon!

“This tour is for anyone who wants to learn about local food production – where the food comes from, and the people who produce it. Families, individuals, groups of friends, cyclists, all are welcome!

You can attend an educational farm workshop, meet great chefs, taste produce right from the field, take a walking tour of the farm, and lots more.

Please take the time to look over our TOUR TIPS [on the link below] to help plan your trip. Suggested tours will help you make the most of your day!


Visitors are welcome from 12 noon to 5 pm – farms will not be ready for you before noon.”
Please click here for the Tour De Farm info.

 Posted by at 10:32 am
Nov 182011
 
Farm to Table Dinner at the Floridian in St Augustine
featuring

First order of business….a glass of wine.

And a peek at the restaurant, pre-event…

My Mom getting a glass as well before the guests arrive…

The Guests of Honor, Francisco and Vivian from KYV Farm

My friends Courtney and Anthony were there for the first seating!

My only regret is that I didn’t get any photos of the vegetarian dishes as I started eating them too quickly! (ok and the other regret is that I didn’t have someone else taking photos. I barely got any.).
End of Summer Rolls

Tracy from Slow Food, MJ and Kathleen from Timberlin Creek (remember the school garden I visited?)

Autumn Greens Salad

Green Tea Brined Cartwheel Ranch Pork Chop with KYV Winter Squash Hash with Satsuma Reduction and Radish Slaw

Tracy, MJ, Kathleen, Vivian and me!

Tracy said a few words at the event about Slow Food and thanking everyone for coming…

Francisco stood up to give a touching and heartfelt speech about the trials, tribulations and rewards of running a farm…

I love this photo of everyone watching as he spoke…

The peas featured in the Autumn Salad inspired this pasta recipe.

This dish includes all veggies that are in season right now in Florida.  Simple, comforting and delicious. This combo can’t be beat!
Pasta Alfredo with Fresh Peas, Spinach and Eggplant
Inspired by nothing other than the fresh veggies from the farm
Vegan and Gluten Free
Makes about 8 1-cup servings

Peas
2 cups uncooked, shelled peas
1 bay leaf
2 tsp salt

Pasta
8oz brown rice (or whole wheat) pasta

Veggies
2 small eggplant (I used white Japanese), chopped
1 onion, chopped
1 Tbsp olive oil
3 garlic cloves, pressed
1/4 tsp salt
1/4 tsp pepper
5 cups Chinese spinach (or baby spinach)

Alfredo (half this if you don’t like a lot of sauce)
2 cups plain, unsweet non-dairy milk (or milk of choice), I used rice milk
1/2 cup vegan mozzarella shreds (or shredded cheese of choice), such as Daiya
1/4 nutritional yeast (optional)

Directions

1. Fill a medium pot about 2/3 full of water; bring to a boil; add peas, bay leaf and salt.  Reduce heat and simmer about 35 minutes or to desired tenderness.  Drain and set peas aside in a large bowl.

2. In the same pot cook pasta to package directions; spray with cooking spray and toss to prevent sticking; pour into pot with peas.

3. Heat 1 Tbsp olive oil in a large skillet over medim heat; add eggplant and onion; cook stirring frequently for 10 minutes; lower heat, add garlic and cook an additional two minutes; stir in spinach, season all with salt and pepper and toss until spinach is wilted. Toss vegetables in with peas and pasta.

4. Pour milk, cheese and nutritional yeast into pot peas were boiled in.  Heat over medium low heat until just bubbling, stirring frequently until thickened, 5 to 10 minutes.  Pour over pea, pasta and vegetable mixture, toss to coat.  Taste and add seasoning if necessary.
 Posted by at 1:33 am