farm fresh

Radish Avocado & Farro Salad

After a long winter, and unseasonably cold Spring, I am so grateful for the weather to be improving. I could have done without the deluge today, but I am sure my garden loved it.

I've been on a bit of a "hiatus" with the blog, but there has been plenty going on at, what now I refer to as, the "Turner Homestead". Most of our weekends have been spent in our backyard, on some exciting projects.

The Garden:

In late March I ordered seeds from Johnny's Seeds, which had a great organic selection. Things were looking promising, with kale, lettuce, onions, tomatoes and peppers sprouting fast.

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In April we "broke grown" and built a raised garden bed to start growing some of our own produce this summer. We have tried to grow tomato plants in pots before, but before we ever had a chance to enjoy their fruit, a pesky squirrel or chipmunk would ravage the juicy ripe tomatoes.

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I was really excited to be growing produce from seed, but once we translanted the little sprouts into the garden bed, many stopped suspended in an infant state. We suspect it was because of the weather, but I'm sure it also had something to do with our little experience in growing vegetables.

With such a short growing season in New England, we purhcased some addtional plants, that were more mature so we'd at least get something out of it. However, in the last week or so, some of what I started from seeds have started growing like crazy. Our kale and boston lettuce is going through a growth spurt and the Rudolph Radishes I planted are ready to pick!

This week for lunch I enjoyed a delicious salad served in a pita pocket using fresh radish straight from my own garden. There is truely something special about eating food your grow yourself. Thats what I love about having a dedicated vegetable garden. I can grow what I want, how I want it, organically, without pesticides and enjoy it FRESH. I am the only one who is handling it before it gets on the plate.

Backyard Chickens:

Speaking of fresh, it doesnt stop at the garden. This year we got chickens. Yup! You heard right, we are raising our own flock of egg

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laying hens. Most of our time the last month or so has been dedicated to builidng a coop for the girls. They've just officially moved out of the brooder we had inside, to the custom coop at the end of May and are LOVING their new home.

You probably have a few questions:

Are you crazy? Maybe, but I'm okay with being a crazy chicken lady. I'll have the freshest eggs on the block!

Are you getting eggs yet? No. They are still too young. And sorry they do not still look like this (warning: the next image may be too cute to handle):

You'd be amazed in just how fast these things grow! I swear, the first couple weeks, I'd come home from work and they'd look totally different than they had that same morning. They are 9 weeks now and resemble mini-chickens. Here is the same girl, all black.

8 week backyard chickens
8 week backyard chickens

If you want to see more pictures of the chicks, you can head to the Mindful Glutton Facebook page. You can expect I will have some amazing recipes using the freshest eggs you can imagine come August. But lets get back to those RADISHES.

A Delicious Radish Recipe:

If you haven't tried radishes, or are looking for ways to use them, salads are perfect. They are slighly peppery, crisp like an apple, and add a great crunch (not to mention packed with awesome vitamins and nutriets).

Ever wonder what makes a perfect salad? For me, its about fresh mixed greens, something crunchy, a creamy fat, and a tasty vinegrette. Chances are, at anytime, I will have all those "essentials" at home. For this healthy lunch option, I employ organic mixed greens, avocado (radish's best friend), some leftover farro I had from earlier in the week, and a tangy soy ginger vinegrette I picked up a few weeks ago.

This lunch comes together so quickly. After warming up the farro in the microwave, I squeeze in some fresh lemon juice, and toss it, with the rest of my salad ingredients into a bowl. Sometimes I will make my own simply vinegrette with a flavored vinegar and olive oil, but I've come to love this store bought dressing,

Tessemae's Soy Ginger Dressing

. I tried a sample at Whole Foods and loved it. They keep their ingredients simple, which I appreciate, and stay away from icky articifial ingredients. I cant speak to all their products, but this one has no preservatives and I can pronounce and know all the indredients listed. I suppose I could make my own, but love this as a quick go-to.

The salad itself is small, so I serve it in pita pocket. My favorite right now is

Joseph's Flax, Oat Bran, and Whole Wheat

version, thats low in calories, but filling. You can certainly opt out, or use half a pita, and eat the rest of the salad as a side.

Ingredients

  • 2 cups of organic mixed greens
  • 1/4 ripe avocado
  • 2 small radishes, sliced thin
  • 1/2 cup of cooked farro
  • squeeze of lemon (optional)
  • 1 tbs of your favorite vinegrette
  • 1 pita pockets

Instructions

  • Mix salad, radishes, avocado, farro, vinaigrette, and squeeze of lemon into bowl and toss. Serve as a salad, or stuff inside of a pita pocket and enjoy.

Roasted Beet Hummus

The first post I'll be sharing is a recipe from another blog, Minimalist Baker. I choose to share this recipe for Roasted Beet Hummus because it was this recipe and blog that set me on the road to starting my own food blog. Incorporating beets into a hummus was an exceptionally clever idea and is a great way to introduce a seemingly strange vegetable into you diet.

Earlier this summer, I joined a CSA program with Warner Farms to start incorporating more fresh veggies into my diet. I absolutely loved it. Each week I picked up my farm share, I felt like a contestant on the Food Network show "Chopped", receiving a "mystery box" full of ingredients. I was challenged each week to use all the fresh produce in meals that both myself and husband would enjoy. The farm share really sparked my creativity and fueled my growing passion of cooking.

I knew I'd be receiving lots of vegetables I hadn't tried before. I grew up a pretty picky eater, which was one of the reasons I was struggling to get good nutrition into my diet. When I joined the CSA, I made a commitment to myself to stay open minded and try everything it had to offer. One of the first strange ingredients we got were beets.

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Warner Farms sent out a weekly newsletter and this week they included few recipes to give us ideas how to use our beets. A link to  Minimalist Baker's Roasted Beet Hummus drew me with beautiful photography, capturing the bright pink hue of the hummus off set by the orange carrots and green cucumbers. It looks absolutely gorgeous and I just had to try it for myself.

I explored her site and found it was filled with lots of amazing and simple recipes. She also had another thing that caught my attention, food photography e-courses and blogging resources. I'd taken several photography classes in high school and already considered it to be a hobby of mine, but needed some refreshers along with some food styling tips. The cost of the class was the best $19.99 I spent in a long time. It planted the seeds for this very here food blog!

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While the farm share sparked my creativity with cooking, Minimalist Baker rekindled my interest in photography. The two passions came together serendipitously with this here recipe. It only seemed right I feature it as my first post.

So without further adieu, lets talk about roasted beet hummus!

If you are unfamiliar with beets, to sum it up, they are a root vegetable that come in a variety of colors, but most often, a deep ruby. What a lot of people don't know is that beets are a super food. They are packed with potassium, magnesium, fiber, phosphorus, iron; vitamins A, B & C; beta-carotene, beta-cyanine and folic acid. They are excellent at cleansing/detoxifying the body, and are a high source of energy. They are just too good for you not to have if you are looking to have a mindful eating lifestyle.

A great way to introduce yourself to beets is by mixing or blending them with other foods - which makes this recipe perfect. I don't think beets have a very strong taste as it is, but if you are worried about it, the lemon and the garlic in this dish become the most prominent flavors.

Simply, roast a few fresh beets, peel and dice. Add them to a food processor along with garlic, lemon juice and ingredients you'd find in a traditional hummus, like chickpeas, tahini (sesame paste) and olive oil and blend! The end result is a bright and garilc-y hummus perfect for dipping veggies or a spread in a sandwich.

The deep red hues of the beets turn the hummus bright pink making the dish a real show stopper. What a perfect dip for a bridal shower, bachelorette party or baby shower! Impress all you friends and bring it to your next cocktail party.

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Ingredients

  • 2-3 Small Beets, roasted and peeled
  • 2 15oz cans of garbanzo/chickpeas, drained and rinsed
  • Juice of one lemon
  • 5 garlic cloves (I like mine to have a strong garlic taste)
  • 3-4 tbs tahini
  • About a 1/2 cup olive oil

Instructions

  • Roast the beets ahead of time. Rinse the beets and cut off the stems. Wrap them in foil and roast in a 375°F oven for 50-60 mins. Let cool before handling and peel with a pairing knife.
  • Add cooled, roasted beets in food processor. Pulse to break up .
  • Add the chickpeas, lemon juice, garlic and tahini and blend until smooth.
  • Lastly, slowly drizzle in olive oil, while blending, until you reach the desired consistency.

Nutritional Info per original site

1 serving has Calories: 165 Fat: 12 g Carbohydrates: 12 g Sugar: 1.2 g Fiber: 2.6 g Protein: 3.4