Mean, Green, Eating Machine [August 6]

Welcome back!

To follow up Fiesta, this week we have our own “Viva la” green that is included in many Mexican dishes. It is known commonly as quelites or pig weed – but the more formal name is green amaranth…and it is one of the healthiest weeds you can eat! It’s awesome for you: Vitamin C, Vitamin A, and lots of protein. Similar to other popular super greens like kale, spinach and chard, amaranth can be eaten raw in salads or sauteed to perfection.

Try this simple recipe to make a nice addition to tacos or other Mexican inspired dishes you prepare.

Another leafy green that will be included in your harvest this week is a mix of spicy greens and arugula. Arugula, also known as “salad rocket”, is packed full of Vitamin A, C and K. What do those do for you?

  • Vitamin A in leafy greens protect against skin, lung and oral cancers.
  • Vitamin C found in fresh greens are full of anti-oxidants that boost the immune system and fight off free-radicals in the body that cause inflammation and interfere with healthy cells.
  • Vitamin K aids in brain and bone strengthening.
  • See more details about other health benefits here!


Sometimes known as Chinese Long beans or Asparagus beans,  yard long red beans are sure to brighten up your plate. Basically, they can be cooked just like string beans; you can eat them raw or add them to a delicious stir fry. This recipe is very simple and quick to prepare!

  • When choosing yard long beans, look for bright , flexible and spot-free pods.
  • They can be stored in the fridge for up to 5 days.
  • These beans are a great source of iron, potassium, zinc, calcium and various B vitamins.

[Info taken from Fruits and Veggies More Matters]

There are many chances in this week’s bounty to explore new combinations and substitutions for what you normally use. Take the opportunity to change up dishes with fantastic new greens!

Who knows, you could discover a new favorite flavor :)


As much as we all enjoy our greens, we can’t forget to address out sweet tooth! This week’s bounty also includes blackberries and strawberries, which can be used to sweeten up any dish you’d like.

If you’re looking for a tangy and tasty flavor addition, try making this simple blackberry sauce, which you can drizzle over greek yogurt, pancakes or anything you choose!



[Taken from Eating Well online]

Makes: About 2 cups

Active Time: 10 minutes

Total Time: 10 minutes


  • 1 1/2 pints blackberries
  • 2 tablespoons blackberry brandy
  • 2 tablespoons orange juice
  • 3 tablespoons honey, preferably berry-blossom honey


  1. Pick over the berries and reserve 1 cup of the smallest and most attractive. Puree the remaining 2 cups berries in a food processor with the brandy, orange juice and honey. Transfer the mixture to a sieve set over a medium bowl. Press the puree through the sieve and discard the seeds.
  2. Just before serving, stir in the reserved whole berries.


Happy experimenting!

Remember: “You are what you eat. What would YOU like to be?” – J. Murphy