Hello dear Live Earth Farm CSA members! Allow me to introduce myself, and to give you a bit of my background and philosophy on food and eating. More than anything else I believe that food nurtures, that it can be healing, and that it is also a universal language. Being blessed with the goodness of the earth provides us this great gift of abundance to achieve radiant health and savor all its deliciousness! It is my deep passion to be able to excite people about eating food from the garden, make it educational and delicious, and healing on so many levels. I love to cook and create and inspire people on this journey.

As a child I was so blessed to have always had small gardens with my parents, and the opportunity to take that precious food from the earth straight to the kitchen to prepare. I was also blessed with a patient mother who gently taught me to cook. I have had organic gardens most of my life, and have always pursued cooking for sumptuous flavors, with health intentions and eating with mindfulness. It has been an incredible journey with over 40 years being a chef, restaurant owner, caterer (Karen Haralson, another CSA member, and I have our own business: Vibrant Foods Catering), private/personal chef, graduate of Bauman college from the Nutritional consultant program, Natural and Therapuetic Chef instructor at Bauman College and lead chef and grateful team member of our new non-profit organization, Nourishing Generations. I believe we can live in vibrance by eating organic, healthy food; that is why I feel so connected to Live Earth Farm - everything is always vibrant and alive! Bottom line is that I am so grateful to be doing what I do because I love it so much, and it is an honor to be working with you and the farm for which I have such tremendous respect.

Below are the first recipes I have chosen for you based on what you will be receiving in this week's boxes. In the future I hope to branch out, as Debbie suggested to me, and provide you with tips and suggestions on 'what I'd do' with the box as well as come up with recipes. This is going to be FUN!  

Sincerely,

Rebecca 

. . . . . . . . . . . . . . . . . . . .   

ROASTED BEETS with CUMIN, ORANGE GLAZE, and MINT
1 tbsp. fresh lemon juice
1 2-inch sprig tarragon (optional)
1/2 C fresh orange juice
1 tsp. cumin seeds, toasted and lightly crushed
1/2 tsp. sea salt
1/4. tsp. black pepper
3 medium beets (1 1/4 lbs. total without greens*), trimmed, leaving 1" of the stems attached
1/3 C fresh mint, coarsely chopped

*[save the beet greens for the arugula/bean hummus recipe, below - Debbie]

1. Put oven rack in the middle position and preheat oven to 425 F. Tightly wrap the beets in foil lined with parchment paper and roast on a baking sheet until tender, about 1-1/4 hours. Vent the beets by opening the foil package slightly. Allow to cool for about 20 minutes.
2. While beets are roasting, combine the orange juice with the tarragon sprig (if using) in a saucepan over medium heat and cook until reduced to 2 tbsp.
3. In a small saute pan, toast the cumin seeds lightly, then crush them with a mortar and pestle. Set aside.
4. In a small bowl, make a vinaigrette by whisking together the reduced orange juice with the lemon juice, cumin seeds, sea salt, and pepper. Stir in the oil and let stand while roasting the beets.
5. When the beets are cool enough to handle, peel them, and trim off and discard the root ends and stems, then cut them into half-inch wide wedges.
6. Heat a skillet over low heat, add the vinaigrettte, and toss in the warm beets until thoroughly glazed. Transfer to a bowl and fold in the mint just before serving.

Yield: 6 servings. Recipe adapted from Lizette Marx, Natural Chef Instructor


ARUGULA and WHITE BEAN HUMMUS
2 C white cannelini beans, cooked and drained and rinsed [or you could substitute fresh peeled fava beans! - Debbie (Tom says we'll be getting them again next week.)]
3 cloves garlic, minced
1 small onion
1/2 tsp. ground cumin
1/8. tsp. red pepper flakes (optional)
1 1/2 C arugula, packed
1 C beet greens
1/3 C roasted tahini
1/2 C olive oil
1/4 C lemon juice
2 tbsp. lime juice
sea salt and pepper to taste

1. In a saute pan, heat 2 tbsp. of olive oil over low heat and add the onions. Saute them until they are soft and translucent, then add garlic and a sprinkle of salt. Sprinkle in the cumin and red pepper flakes. Saute another minute.
2. When the garlic, onions, and spices become intensely aromatic (after a minute or so of cooking), add the arugula and beet greens, tossing gently into the onions and garlic until just wilted. Remove from the heat and set aside.
3. In a food processor, add the white beans [or peeled fresh fava beans!], tahini, and olive oil. Blend until smooth.
4. Gradually add in the arugula-beet green mixture in three batches and blend until smooth.
5. Add the lemon and lime juices a little at a time until the hummus reaches desired flavor profile. Season with sea salt and pepper.

Yield: 6 snack servings. Recipe adapted from Lizette Marx, Natural Chef Instructor


CAULIFLOWER TABOULI
1 head of cauliflower, minced finely
1/2 bunch of parsley, chopped
1/2 bunch mint, chopped
1/2 red onion, small dice
2 tomatoes, chopped [ooh, no tomatoes from the farm yet... how about plumping and dicing up some sundried tomatoes? - Debbie]
2 cloves garlic, minced
1/4 C olive oil (more or less to your desired consistency)
red wine vinegar to taste
sea salt and pepper to taste
1/8 tsp. (or less) allspice (this really adds a nice , unique flavor) 

1. Mix all the above ingredients together in a large bowl. Let this marinate for 1 hour to marry all the flavors.

This recipe is gluten free so it is great for those who cannot eat wheat and it is a nice alternative to using bulghur. I think it is a delicious way to eat cauliflower and it keeps well in the refrigerator!

Rebecca L. Mastoris, Natural Chef Instructor, N.C.


STRAWBERRIES and CREAM
This is a little snack I like to fix when I have sweet tooth that needs to be fed!

Strawberries
maple syrup (or honey)
coconut milk in the can
cinnamon
toasted coconut (optional)

1. Slice the amount of strawberries you want and put them in a bowl. Add a drizzle of maple syrup (just to lightly sweeten). Set aside.
2.To make the coconut whipped cream: scoop the thick cream off the top of the can of coconut milk (save the water or "milk" for another time). Put the "cream" in a mixer or bowl and add a drizzle of maple syrup and vanilla to taste. Whip for a few minutes lightly to combine the ingredients (careful: over whipping will make it flat!)
3. Put your strawberries in a pretty bowl and top with a dollop of the whipped "cream" and sprinkle the the toasted coconut on top. I add another sprinkle of cinnamon on the cream for taste and color.

The coconut whippped cream is a nice alternative for those who cannot eat dairy, and I think it tastes better. Coconut is a good fat for us. It has many healing qualities, containing lauric acid which has anti-viral properties. Cinnamon can help reduce high blood sugar levels and can help curb sugar cravings...
(You can also add other fruits that I have available when so desired.)

Rebecca L. Mastoris, Natural Chef Instructor, N.C.