We are thrilled to have a farm share this year at one of the most beautiful and oldest working farms in our area, Appleton Farms. It is such a joy to visit the farm each week with my little ones. They especially love picking their fruits and vegetables, and I love that they can really see much of the process of where our food comes from. Unfortunately, many children do not have a concept of where their food comes from these days, so it feels like a privilege to have this as a weekly family activity.
We have been getting so many greens at the farm – variations of kale, arugula, spicy mustard greens, the leaves from our beets, etc. There are a couple of go-to ways that I like to use them that fulfill my requirements: yummy, super easy, and super healthy!
Farm Greens & Beans
– A mixture of your farm greens
– Coconut oil
– Himalayan pink salt
– Crushed garlic
– Vidalia onion
– Cannellini beans
– Sautee onions and garlic in a light covering of coconut oil over medium heat.
– Add in beans, and thoroughly mix making sure the coconut oil coats everything.
– Add in your greens, and mix until they are wilted.
– Sprinkle with Himalayan pink salt, toss, and serve!
Farm Greens Wraps
I have been obsessed with tossing farm greens and Chimichurri sauce in a spinach flavored tortilla and eating that for lunch recently!
To make Chimichurri sauce:
– Add 1 cup of parsley, 3/4 cup extra virgin olive oil, 3 TBSP of red wine vinegar, 2 TBSP of dried oregano, 2 teaspoons of ground cumin, 1 teaspoon of salt, 1/2 TBSP of minced garlic, and 1/2 TBSP of hot sauce to the blender, and blend until everything is evenly blended.
– This will make about a cup and a half of sauce. Drizzle on to your wrap and enjoy all week!