Mean, Green, Eating Machine

Author: Codi Hale 

Word from the farm is that there is some new life sprouting!

One of the fruits that is thriving is the powerful pomegranate, full of health benefits and juicy flavor.

Pomegranates are great for you because according to Dr. Fuhrman of

  • They are the the strongest anti-oxidants of all greens. Anti-oxidants fight free radicals in the body and protect against major diseases like cancer and boost the immune system. If you are looking for a delicious anti-oxidant packed smoothie, try blending these together!Ingredients:
    8 cups organic baby spinach
    1 cup pomegranate juice
    1 cup blueberries, frozen
    1 cup strawberries, frozen
    8 dates, cut in half
    2 tablespoons flaxseeds, ground
    1/2 avocado, optional
  •  They are known to lower cholesterol and blood pressure, which reduces one’s risk for heart problems related to these causes.
  • They contain phytochemical compounds that activate estrogen receptors, which combat osteoporosis in women, and stimulate serotonin, which promotes mental well-being and helps with depression relief.

Besides eating pomegranates by themselves, they also make a nice addition to many other meals. One of the simplest ways to incorporate them is to make pomegranate molasses, or pomegranate syrup. You will need:

4 cups pomegranate juice

1/2 cup sugar (adjustable)

1/3 cup lemon juice

In a large, uncovered saucepan, heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers. Reduce heat just enough to maintain a simmer. Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced to 1 to 1 1/4 cups. Pour out into a jar. Let cool. Store chilled in the refrigerator. [Taken from]


Now, you can add this syrup to anything you choose and be set. You can also use it in other recipes, like this one from, for a Pomegranate Arugula Salad:

Pomegranate Vinaigrette:
1/4 cup pomegranate molasses
1/2 lemon, juiced
2 tablespoons honey
2 tablespoons red wine vinegar
3/4 cup olive oil
Kosher salt and freshly ground black pepper
6 cups lightly packed arugula, leafy hydroponic – if available
1 pomegranate, seeds only
1/4 cup Parmigiano-Reggiano shavings
1/4 cup toasted walnuts
1 shallot, sliced
To make vinaigrette, combine molasses, lemon juice, honey and vinegar in a mixing bowl and whisk to combine. Slowly drizzle in olive oil while you whisk to emulsify. Season, to taste, with salt and pepper.
Toss salad ingredients together and dress with the vinaigrette .


Another new green we have on the farm is the Gypsy pepper. These little guys come in a variety of colors and are great to fry up or stuff.

If you really love stuffed peppers, try this recipe from

4 bell peppers (gypsy or lipstick peppers)
2 tablespoons olive oil
1/2 teaspoon salt (additional for sprinkling)
1/4 teaspoon fresh ground pepper (additional for sprinkling)
1 1/2 cups fromage blanc (or ricotta or goat cheese)
1 large egg
1 tablespoon fresh flat-leaf parsley, minced
1 tablespoon fresh tarragon, minced
1 tablespoon fresh chives, minced
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper

Preheat oven to 400 degrees F.

Rub the peppers with olive oil, 1/2 t salt & 1/4 t pepper; place the peppers on a baking sheet & roast for 15-20 min until the skin is blistered. Remove from the oven & let cool; peel the peppers, being careful to remove the skin around the stems, leaving the stems in place. Make a lengthwise slit into each pepper & remove the seeds; sprinkle with more salt & pepper. Decrease the oven to 375 degrees F. Oil a baking sheet.

For the filling: combine all the ingredients in a medium bowl & mix well; gently spoon 1/4 c of the filling into each pepper. Place the peppers, seam side down, on the prepared pan; bake for 25-30 min until the peppers are puffed & the filling is set. Serve warm.

For another type of stuffed pepper, try Gypsy Peppers Stuffed with Tomatoes [taken from]:

  • 2 whole Tomatoes, Seeded, Diced Small 
  • 1 Tablespoon Basil, Fresh, Sliced
  • ¼ teaspoons Olive Oil
  • Salt And Pepper, to taste
  • 4 whole Gypsy Peppers Or Sweet Italian Peppers
  • 2 teaspoons Parmesan Cheese

Spray your grill grates with cooking spray then preheat it to medium heat.

Into a small bowl add tomatoes, basil and olive oil. Add salt and pepper. Mix until combined and set aside.

Cut a slit down the middle of the peppers, then cut a slit across the top of the pepper (the cut makes a T-shape) but don’t cut all the way through the pepper. Carefully take out as many of the seeds as you can.

Equally stuff the pepper with tomato mixture and top each pepper with 1/2 teaspoon of cheese.

Place peppers on the grill for about 3 minutes or until cheese starts to melt and peppers soften a bit, but be careful not to char it too much.


Thanks for dropping by, I hope you enjoy these fresh and delicious recipes.

Remember: “Our bodies are our gardens – our wills are our gardeners.” – W. Shakespeare