Here’s a great way to use your Swiss Chard from the October 31st co-op share!
Swiss Chard with Raisins and Bacon
1/2 large onion, sliced lengthwise 1/4 inch thick (1 cup)
2 1/2 tablespoons extra-virgin olive oil, divided
1/4 teaspoon smoked paprika
2 pounds Swiss chard, center ribs discarded and leaves coarsely chopped
1/2 cup golden raisins
1/2 cup water
2-3 strips chopped bacon (from the co-op)
Chop bacon and cook in pan until crispy.
In separate pan, cook onion with 1/4 teaspoon salt in 2 tablespoons oil in a 5- to 6-quart heavy pot over medium heat, stirring, until softened. Sprinkle with paprika and cook, stirring, 1 minute. Add chard in batches, stirring frequently, until wilted, then add raisins and water. Cook, covered, stirring occasionally, until chard is tender, about 7 minutes. Season with salt.
Add cooked bacon to the chard mixture and toss together to serve.
Due to rainy weather- Recess! class scheduled for Tuesday October 27th will be canceled!
Come play with us this Saturday October 31 at 8am… See you there!
The Movement Dallas
5210 McKinney Ave, Suite 250
Dallas, TX 75205
214.521.9200
info@themovementdallas.com
Saturday the 24th
We will only have ONE class at 8
SEE YA AT 8am!
Due to rainy weather- Recess! class scheduled for Tuesday October 13th will be canceled!
Come play with us this Saturday October 17 at 8am or 11am… See you there!
The Movement Dallas
5210 McKinney Ave, Suite 250
Dallas, TX 75205
214.521.9200
info@themovementdallas.com
Rain, rain, and more rain. It’s vital to a thriving farm, but too much of anything is not good. The past couple of weeks have hit local farmers hard, and we will see a lack of local produce this week. We are working on putting together enough okra, pears, arugula, and maybe thyme this week. A quick note on pears – some of them are hard and have not fully ripened. They will soften up, so be patient. But if you can’t wait, they are marvelous sautéed slowly in a pan with butter – your next breakfast treat!
Everything is either under water or so muddy that the farmers can’t get to them. There is a slight chance for radishes and broccoli this week but it might be the Oct 31st pick-up until we see those. We got excited about tomatoes, but the cloudy days have really put a halt to getting anything from the plants.
We have had a lot of folks respond and say they don’t know what to do with certain items. First, check this website often for new recipes. If you still have a question, we encourage you to post it on our website or email us. There is probably someone else out there with the same question, and we can help everyone out.
The Movement Organic Co-op Incentive of the Month – We encourage everyone to share how wonderful the Organic Co-op is with friends and family. So for this Saturday, Oct 17th if you bring someone with you who has never been to the Co-op we will give you a free jar of local raw honey. If that person signs up on Sat then we will give you a free full pound of honey! It’s our way of saying “Thank You!” This Organic Co-op only works because of all of you.
As the weather starts to get chilly and the smell of fall is in the air, we thought we would share a fall-ish Enfusia recipe. This cozy beverage is best enjoyed while 2 Tbs of mulling spices is simmering on the oven in a pot of water.
Pumpkin Spiced Enfusia Latté
16 oz hot Enfusia
2 Tbs fresh raw cream (from Full Quiver Farm) or coconut milk
Pinch of nutmeg
Pinch of pumpkin pie spice
Sprinkle of cinnamon
4-8 drops of Vanilla Crème Stevia
We’ll only be having 1 Recess! class this Saturday, October 10th – 8am at our studio. See you there!
The Movement Dallas
5210 McKinney Ave, Suite 250
Dallas, TX 75205
214.521.9200
info@themovementdallas.com
Due to rainy weather Recess! will be canceled for Tuesday October 6!
Please continue to check our Website for daily schedule changes for Recess! and other Movement news!
As the weather starts to cool we will post a bunch of our favorite soup and stew recipes. Since we just got butternut squash, Gala apples, and chives in our produce share this past weekend, this soup is perfect!
Creamy Butternut Squash & Apple Soup
1 Tbs raw butter (from the co-op)
1 Tbs extra virgin olive oil
2 cups chopped yellow onion (from the co-op) – about 1 1/2 large onions
1 Tbs mild curry powder
2 1/2 lbs butternut squash (from the co-op) – about 1 large
2 Gala apples (from the co-op)
1 tsp sea salt
1/4 tsp black pepper
2 cups chicken broth
1/2 cup raw cream (from the co-op)
3-4 chives (from the co-op)
Warm the butter, olive oil, onions, and curry powder in a large stock pot over low heat for 15-20 minutes, until onions are tender. Meanwhile, peel the squash, remove seeds, and cut into chunks. Core apples and cut into chunks (you can peel them or leave the skin on, your preference). Add squash, apples, salt, pepper, and chicken broth to the pot. Bring to a boil, cover, and cook over low heat for 30-40 minutes until squash and apples are very soft. Purée soup with immersion blender, or in batches in a regular blender. Return soup to the pot and stir in the raw cream. Garnish with chopped chives.
If you haven’t tried the sweet potatoes from Kemp, TX yet, you are in for a treat! A wonderful family that lives down the road from Full Quiver Farm pulled every last pound they had for us. We suprised a couple families with football-sized potatoes in their produce share! Take a look at Josh Smith during Saturday morning’s sort.
Our favorite 3 ways to have sweet potatoes are: baked, fries, and hash. Enjoy these 3 recipes and if you have any favorites please post them below.
Sweet Potato Hash
1 sweet potato (local co-op) – diced into cubes
1/2 yellow onion (co-op) – diced
2 Tbs coconut oil – Tropical Traditions
1/4 tsp each of sea salt, cracked pepper, garlic powder, & oregano
On stovetop, heat a pan to medium heat, then add coconut oil. Add onions and potatoes along with spices. Slowly cook, tossing every once in awhile to keep from sticking. The key to great hash is crispy potatoes, so make sure you have enough oil. If the potatoes look dry, add more oil. Serve with farm-fresh eggs cooked to order.
Baked Sweet Potato
1 sweet potato – wrapped in foil or placed on baking sheet
Cinnamon
Raw honey (local co-op)
Lots of butter
sea salt to taste
Preheat oven to 400. Place potato on a baking sheet or wrap it in foil because as the sweet potato cooks, it can let out a lot of juices. Bake for about 40-60 min depending on the size of the potato and your oven. You want it fork tender. When done, open that bad boy up and make it happy with butter, honey, and cinnamon.
Sweet Potato Fries
The key to great fries is enough oil coating the fries to crisp them up in the oven. Only use coconut oil or lard (bacon grease) because olive oil will start to smoke at high heat. Also try and cut the fries evenly.
2 sweet potatoes – cut in the shape of fries
2-4 Tbs coconut oil or bacon grease/lard
1/2 tsp each – sea salt, cracked pepper, garlic powder, onion powder, dried oregano, & smoked paprika.
Preheat oven to 425. Cover a baking sheet with parchment paper to keep the fries from sticking. In a large bowl combine potatoes, oil, and spices. *You may not need all of the spices. As a rule of thumb you want to over season when baking fries. Just make sure they’re coated very well. Toss the fries a couple times during the bake. Cook for 20-25 min. Pay attention because baking times can vary. What you want is a crispy fry but not a burnt one.
