Why is farm produce special?

You can tell by my vegetable drawer in the fridge, which is which. The farm produce is always in a random grocery sack from under my fridge. It has a little soil still left on it; it’s not uniform is shape. If I was smart, I bought some seconds and so they have some bumps and bruises. They are not perfect shiny objects. They are vegetables from the ground.

I feel so different when I cook with produce from the farm than I do with produce from the grocery store. I think the word that best describes how I feel when I cook with farm produce is “proud.” I’m proud to know where it’s from, who grew it, and that I’m doing something good for myself, for the earth, and for my community. I’m proud that I’m feeding my family something healthy and organic. I’m proud that I’m taking extra time to wash fresh soil from these veggies because I think it’s worth the extra effort.

And when I get to use multiple items from the farm in one dish, my pride grows exponentially. For every extra item I can incorporate, my smile and heart expand. And so this Autumn Kale Salad brings me lots of warmth. Apples, squash, and kale all from the farm: into the bowl and into my family’s bodies. Good job me! kale salad

 

 

A Few Apple Recipes

It is starting to look like Fall, even if the weather isn’t reflecting a change in the seasons! The change is definitely being reflected in your shares though; summertime favorites such as tomatoes and summer squash have said goodbye, and now is the time for winter squash, greens, apples, and fruit butters! Here are a few ideas to get you going with your apples and fruit butter:

These whole grain fruit bars are by Catherine McCord, and can be found in her new cookbook, Weelicious Lunches. Despite the fact these were designed to go in a small child’s lunch, I am finding them perfect for my own. breakfast.  I made 1/2 with raspberry jam (from Vollmecke raspberries, of course!) and the other 1/2 I used our Apple Butter. Both were great, however, if you are using our fruit butters, keep in mind they do not have any added sugar—so, depending on your tastes, you may want to add a bit more sugar to the recipe.

Homemade Whole Grain Fruit-Filled Bar Recipe on twopeasandtheirpod.com

Whole Grain Fruit-Filled Bars

Yield: 16 bars

1 1/2 cups whole wheat flour
1 1/2 cups old-fashioned oats
1/2 cup packed brown sugar
1/2 teaspoon salt
3/4 cup cold, unsalted butter, chopped into 1/2-inch cubes
2 tablespoons cold water
3/4 cup fruit preserves or jam

Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish, line it with parchment paper, and grease the parchment paper.

In the bowl of a food processor, combine the flour, oats, brown sugar, and salt. Pulse for 30 seconds. Add the butter and cold water and pulse until the dough holds together when pressed.

Divide the dough mixture in half and press half into the prepared baking dish, using the back of a spatula (or measuring cup) to press down evenly. Spread the preserves evenly on top of the dough. Sprinkle the remaining dough evenly on top of the preserves and gently press down using the back of a spatula.

Bake for 45 minutes, or until golden brown.  Cool, cut into 1 1/2 x 4-inch bars, and serve. Note-bars can be stored at room temperature up to 3 days or refrigerated for up to a week.