Farmer Steve’s delivery today included some blood oranges. Oh, and they were sweet too!
While we always enjoy slicing up and simply eating Farmer Steve’s oranges, today, we did something different: Blood Orange Water.
It’s not really a hard recipe… One takes a blood orange and slices it in 1/8th-inch slices, then adds it to some water. In our case we took a 2-inch diameter blood orange, cut it in 1/8th-inch slices and then added half each into two 24oz mason jars.
Why would you want to drink this? Blood Orange is very high in Vitamin C. Also, once you drink your water, you can actually eat the slices whole – peel and everything! The peel and the white “fuzz” is actually what hold most of the nutrients. Also a good source of fiber, Vitamin A and Calcium.
With the latest heat wave sweeping through San Diego County once again, it only seems appropriate to give you our hot summer day lemonade recipe.
Start with some medium to large lemons. If you’re at the La Mesa Farmers Market on Friday, Poway Farmers Market on Saturday or the Allied Gardens Sunday Market, you can get some good lemons for this recipe from Farmer Steve. Depending on the size of the lemons, Farmer Steve will give you about 6-10 lemons in a basket for $5.
We’ve tried this recipe with several different sweeteners. We like the raw, unfiltered honey best for this and generally use Nature Nate’s 100% Pure Raw & Unfiltered Honey 32-oz. Squeeze Bottle from Costco. However, unbleached, non-GMO cane sugar does the trick too (like the one from Zulka Morena). And replacing some of the honey or cane sugar with a little Stevia will work well too.
The one ingredient that most people tend to forget is adding a pinch of salt. This seems to enhance all the flavors just a little bit. How much is a pinch? Ha! Generally, it’s supposed to be the amount that you can squeeze between your thumb and your index finger. For this recipe, I’ve found that 1/8 teaspoon of some Himalayan Pink Salt makes it just right.
Let’s do this!
This simple recipe goes as follows:
Take a 1/2-gallon container of drinking water
Take about 10 oz of the water out and make some ice cubes with it
(see our ice section below)
to the water add:
• 1 cup of cane sugar or honey
• The juice of 2 1/2 lemons
• 1 “pinch” of salt
Make sure everything is mixed well and dissolved
Add the ice cubes and Enjoy!
In my house, everyone loves this recipe. Ironically, while I’m the one that makes it, I personally think it’s a little too strong. So, when I have glass of it, I actually fill my glass halfway and add the other half water. If you’re like me and you find this recipe to be too strong, consider using the same recipe, only this time use a full gallon of water to start with.
We like to play around with our ice cubes and use different shapes and sizes. These are some of the favorites that we’ve found on amazon. My favorite is the giant ice ball:
We’ve also enjoyed the Star Wars theme:
We always welcome feedback. Please let us know how this recipe worked out for you or if you have one you would like us to try, or in general, if you just want to say hi.
Once again, Persimmon season is upon us. And what better way to enjoy them than using the method recommended by Farmer Steve himself!
Farmer Steve recommends how to eat the Fuyu Persimmon variety by cutting them into bite sized chunks and then squeezing some fresh lime juice on top. As fate would have it, Farmer Steve currently has both Limes and Persimmon available.
Next time you see Farmer Steve, make sure you ask him for some ripe Fuyu Persimmons and limes. And if you already have a tasty recipe, make sure to share it with us and with Farmer Steve when you see him again!
Sometimes, Farmer Steve’s CSA box includes a bag of Jujube fruit. While it’s possible to just eat them like that (well, wash first!), especially in the months when outside temperatures cool down, this is a very welcome tea that can be made from the dried fruit.
It’s pretty simple to make, since there’s really only two ingredients: water and jujube. I’ve heard of people adding some ginger to it as well.
Start by boiling the water. You’ll need about 1 quart of water for every 100 grams of the dried jujube fruit. While the water is boiling, chop/slice the jujube in about 1/8 of an inch slices. It may get hard to cut in the center because of the seeds so use both hands.
Once the water is boiling, add the copped jujube and leave it simmering for 30 minutes. If you’re adding fresh ginger, you can add 1-2 1/8 of an inch slices now. Alternatively, if you’re adding ginger oil (for example, the Ginger Oil from Doterra), we recommend adding that at the very end when straining the tea and right before drinking.
We drank the tea warm first and then saved the leftovers to drink cold another day. The tea is amazing hot or cold and doesn’t even require any sweetener!
With people left and right getting various forms of colds and strands of the flu, it makes sense for us to look for ways to avoid it. There are many home remedies and techniques that people swear by and this is one them. Farmer Steve hands me a tangerine to sample and says, “this is your flu shot.” Farmer Steve happens to have a lot of different citrus fruits grown in San Diego and adds various kinds to the CSA boxes.
This week, we got limes, oranges, and grapefruit – yum!
It’s true what they say – “an apple a day keeps the doctor away” – because one of the best ways to fight colds and strands of the flu is Vitamin C… and citrus fruits are full of it! In fact, one of the places that many people miss is that white fuzz that goes around the fruit after you peel it. Researchers have found that this is where you’ll find more of this awesome vitamin than you’d expect.
So next time you’re peeling an orange, remember to keep some of that white fuzz on there and keep the doctor away!
What could be more exciting than buying fresh local produce loaded with nutrients and free of chemicals, pesticides, fertilizers, and genetic manipulation?
Eating fresh fruits and vegetables is an essential part of our health. Many people are rapidly shifting from packaged food to local produce because of its enormous health and diet benefits. Now, choosing locally grown produce is not only an option but rather a necessity.
Unappetizing, out of season foods inundated with additives does little for our health and excess of it can actually contribute to poor health. In as much as the produce is grown locally, it is fresh and fresh food means more nutritious.
Are you looking to change diet? Does the food in your refrigerator lack sufficient nutrients for your health? Then you are up for a treat. Eating locally produced foods could be the solution you are looking for. Here are some benefits of eating locally grown produce.
Health benefits of fresh, local produce are enormous. Nutritionists have advised that eating fruits and vegetables daily, increases the number of co-enzymes, repairs dead cells, and helps in the excretion of unwanted materials in our systems, thereby keeping us healthy. Fruits and vegetables produced locally are free from additives and have more vitamins, minerals, and even sugars, due to the time between harvest and eating. Eating fresh local produce also improves body relaxation and digestion.
Many of our current environmental and health problems are due to modern agriculture, and if we engage with our local, natural food sources, we not only help out local producers but help our own health. Engaging with what has traditionally been grown in your area is becoming increasingly popular.
When you think about food, think of it as medicine; not just for the body, but for the soul as well. Scientists recently discovered that ability of indigenous diets to fight modern diseases. This explains that many micro-nutrients have been lost in the modern, processed way of eating, which is still remain present in locally grown foods. Above and beyond the health benefits, such a shift could help bring humans closer to the Earth and foster a more concrete link between consumers and producers.
Fresh produce is packed with more flavors than processed food. Generally, fresh foods are tasty compared to processed foods; this largely depends on storage time. Food stored for long period of time tend to lose sugar and starch which greatly affect. Animals, for example, that are reared outdoors in good conditions, and when they feed on these fresh foods, generally produce more flavorful meats.
Foods bought at the grocery store or supermarket have traveled a long distance which makes our food system vulnerable and also reduces nutrients that remain after long periods of time. Local food has a short time from harvest to table, which conserves those nutrients. Handling, processing, and transportation also play a key role in the nutritional quality of fruits and vegetables. Careless handling, mechanical harvesting methods, storage at improper temperatures, and lengthy or rough transport can all reduce the quality and nutritional value of fresh produce. Locally grown fruits and vegetables rarely suffer such nutrient losses from exposure to these conditions. Learning about the harvesting methods and handling procedures of the farmers in your area can help you to choose the highest quality produce for your family.
BETTER FOR LOCAL ECONOMY
Buying from local farmers and grocers helps your local economy. Money revolves within your local economy for longer, and generally, your money will stay within your local market as it moves from the farmer to the machine store or local feed manufacturer etc, for example. However, buying from a supermarket or grocery store, your money leaves your local economy as soon as it leaves your hands. In addition, buying local produce directly from farmers greatly improves your economy through agriculture and thereby generates a means of livelihood for local farmers and businesses related to local agriculture. It’s a win-win for everyone in your area, including yourself and your family.
WHAT TO LOOK FOR IN A GREAT FARMER
A great farmer is someone who is sincerely interested in his/her customers and their lives. Take a second to chat with them at the farmers market or when they deliver produce to your door. This not only gives you a personal connection to the person that grows your food, but also to the produce and where it comes from. It’s also a great way to exchange recipes and learn more about the health benefits of the produce you’re buying.
Many times, local consumers would buy seasonal locally grown foods more often if they only knew how to eat it or prepare it. Who is a better resource than the person that actually grows it?
LOCAL TO PREVENT DISEASE
There are only a few steps exist between your food source and your table, which drastically reduces the chances of food contamination. Moreover, when you know where your food comes from, you know a lot more about that food.
Many locals have stated that during the E. COLI outbreak in spinach in 2006, the spinach that they had in their refrigerator was safe because they knew it was grown in their county by a farmer that they knew, and, more importantly, that it did not come from Salinas County, where the outbreak was.
We always welcome feedback. If you would like to share some of your own experiences with growing, buying, eating locally grown produce, or if you have any questions or comments, or just wanted to say hi, please use the comment form below. We generally reply to questions within 24 hours.