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.

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.

The pears from the Saturday, October 3rd produce share came from Athens, TX.  These softball-sized pears have been growing in a beautiful orchard for 100 years!  The Morrison Family says “Howdy!” to the co-op and hopes we all enjoy these delicious guys.  Below are some pictures so you can see where your fruit is coming from.  Check out the old time well that still works!  As the pears ripen they will soften a bit and get sweeter and juicy.  While they are still firm, a great recipe to try is our Pears in Butter Cream Sauce!

2 Pears (local co-op) – sliced
1 Tbs raw butter (local co-op)
1 tsp cinnamon, or more to taste
Splash of raw cream (local co-op)

Heat  your pan to medium and then add butter.  When the butter has melted, add sliced pears and sprinkle well with cinnamon.  Cook for several minutes until pears have softened a bit and then splash cream on top.  Enjoy with some Hail Merry Grawnola from the co-op, or just by themselves!

Kristine Orth, Steve Orth, Tommy Dyer

Our wonderful friends at Eden Creek Farm got up at 2am on Saturday, October 3rd with head lamps on to pick these wonderful items for us.  Here is a photo of Tommy at the pick-up location in Ennis, TX with Steve & Kristine Orth from Eden Creek.  I’m sure you know by now that you’ve never tasted so much flavor.  That’s because these goodies are not only grown organically, and it doesn’t get fresher eating it the day it was harvested!

Arugula – Try throwing this in a pan with sautéed onions and mushrooms. Heat a pan on medium low with olive oil and add sliced or chopped onions.  Sprinkle some sea salt and let it cook low and slow for about 20 minutes.  As it starts to soften and become a slightly brown color, add the sliced mushrooms and then arugula.  Use this as a filling for fajitas, topping on a bison burger, or on top of a hot bowl of polenta and raw cheese for a veggie bowl like none other.

Our other favorite way to use arugula is to eat it raw.  Make bite-sized lettuce wraps with them.  Wrap the arugula around eggs and chicken sausage in the morning or try grass-fed beef with raw pepper jack.  Delicious!

Basil - Try torn basil leaves with Full Quiver Farms Mozzarella cheese, juicy sliced tomatoes, and extra virgin olive oil drizzled on top. It’s also great torn into salads or chopped into scramble eggs.

Chives – These have a delicate wonderful flavor and they like to dance with dairy.  So chop them up finely and put them on your fried eggs or mix into your sour cream before you bite into a grass-fed beef taco.  The weather is cooling down and a great way to finish of your bowl of tomato basil soup is with a handful of chopped chives.  An easy way to cut chives is to snip little pieces off with kitchen scissors.

Important Note – these items should be eaten within the first week to enjoy them at their best!

Enjoy!  If you have any other ideas of ways to eat these goodies, post a comment and let us know!

If you did not pick up a letter on 10/3/09 here it is.  This gives you all of the updates from our farms.

coopnews100309

Because we are now getting produce from local farmers our list of what is coming will be posted the week of the co-op.  There will also be a lot of last minute changes depending on the weather.  For example we are wanting to get tomatoes from a farmer in Royse City and it will all depend on the weather this week on if we will get them.    We just got the sweet potatoes in our studio.  Just pulled from the ground and the crates came with a family of crickets.  That’s when you know its organic!  We were going to have a variety of peppers but the weather was not friendly so we couldn’t get enough.  But here is what we have so far and we think you’ll love it!  If its local we will tell you where its coming from.

Covered field in Royse City for greens

Veggies
Arugula- Blooming Grove, TX
Sweet Potatoes – Kemp, TX
Okra – Couple farms:  Emory, TX & Royse City, TX
Carrots
Yellow Onions
Basil & Chives – Blooming Grove, TX
Butternut Squash

Fruit
Pears – Athens, TX
Tomatoes (several varieties) – Royse City, TX
Avocados
Gala Apples
Grapefruit
Bananas
Honeydew Melons