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Mean, Green, Eating Machine

Author: Codi Hale

Good morning everyone :)

I wanted to write about something a little different today! Now we all know how delicious fruit smoothies are…but how often do we drink veggie smoothies? Often their green-ish color turn people off, but if you have ever had one of these vitamin packed blends you know that the color is nothing….because they taste awesome! Smoothies with more vegetables than fruit can be much healthier for us because many fruit smoothies that we can get other places are loaded with added sugars. So try making these at home!

Here is a very Basic Green smoothie, taken from

1/2 cup frozen blueberries (add more for kids for a sweeter taste)
1/2 banana
1/2 avocado
As much spinach as you can handle (2-3 handfuls to start and work your way up to 2-3 cups!)
ice + water to blend

Directions: Add spinach, banana, avocado and blueberries, in that order, to a blender. Add a splash of water (approx 1/3 cup) and ice and blend well.

  • The blueberries are packed with anti-oxidants, bananas with potassium, avocado with healthy fats, and powerhouse spinach!


If you are looking for something a little funkier than usual, try this Cherry Cabbage blend from

Blend these ingredients for ~ 1 minute: 

½ cup freshly squeezed orange juice

1 cup frozen cherries

½ cup red cabbage (chopped well)

1 heaping teaspoon honey

1/8 teaspoon cinnamon

1 handful of ice (2-3 cubes).


This Blueberry Beet smoothie is also rich in antioxidants, and also includes flaxseed the wonderfood!

[taken from]

Blend for ~1 minute:

½ cup freshly squeezed orange juice

1 cup fresh or frozenblueberries

1/3 cup diced beet (either roasted or raw)

¼ cup plain yogurt (low-fat is fine)

1 tablespoon ground flax seed

1 handful of ice (2-3 cubes)



Try out this unique and beautiful Pear Arugula smoothie! It is not only full of essential greens, but includes protein packed Greek yogurt and nuts with healthy fats.

[taken from Brandon Matzek at]

Blend for ~1 minute:

1/2 cup freshly squeezed orange juice 

1 tablespoon pine nuts (almonds or walnuts would work as well)

1/4 cup Greek yogurt (I used fat free)

1/2 ripe pear, cored

1 1/4-inch slice fresh ginger, peeled

1 cup arugula, tightly packed

3 – 4 ice cubes


Lastly, try out this action packed veggie mix from Check out her website too, to see all the specific health benefits of each green in this smoothie.

Note: this may require a more heavy duty blender or food processor.

  • one small tomato
  • 1/4 of a cucumber
  • one bell pepper
  • one jalapeño
  • 1/4 of an onion
  • 1-2 cloves of raw garlic
  • 1-2 stalks of celery
  • 3-4 big handfulls of greens of choice
  • 1 tsp kelp
  • 2 tsp spirulina
  • 2 cups water
  • handful of ice cubes





Now, get blending!

Remember: “The greatest wealth is health” – Virgil

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Mean, Green, Eating Machine

Author: Codi Hale

Hello again!

Before we start with some recipes, I wanted to let everyone know that soon our Fairview Gardens farm stand will be carrying organic fair trade coffee! Besides the fact that coffee is mighty delicious, this is exciting because the majority of other coffee that we consume is not organic. As we know, organically grown goods are healthier for our bodies because we don’t ingest the harmful chemicals used in pesticides applied to the crop. Even more so, labor exploitation of workers involved in the production of imported coffee is a huge issue. So buy local, organic, fair trade coffee – it helps more than you think!


Now, enough of my personal opinions about world issues… I wanted to dedicate this blog to cooking with all types of winter squash. It is fall and these lovely vegetables not only look good with a face carved in them or on your table as a centerpiece, but they taste delicious!

There are a variety of ways to prepare and enjoy the many types of winter squash, so join me as I share some recipes.

BUTTERNUT SQUASH: This type is smooth on the outside and has a creamy, yellow color. 

Butternut Squash Soup [from]

  1. In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
  2. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

Butternut Squash Raviolis

  • 1 cup mashed, cooked butternut squash
  • 1 egg yolk
  1. Place cooked squash into a mixing bowl. Add salt, black pepper, and cayenne pepper. Stir in mascarpone cheese, egg yolk, and 1/3 cup Parmesan cheese, mixing until the filling is smoothly combined.
  2. Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton in half to make a half-moon shape, and press the edges to seal. Repeat with the remaining wonton wrappers.
  3. Place a deep skillet over medium-low heat. Stir in butter and unpeeled clove of garlic. Meanwhile, bring a saucepan of lightly salted water to a boil.
  4. Drop the filled raviolis into the boiling water, a few at a time, and cook until they float to the top, about 2 minutes. Drain the raviolis, and transfer them to the skillet. Turn the heat under the skillet up to medium-high, and cook just until the raviolis are infused with garlic flavor, about 2 or 3 more minutes. Sprinkle with chopped sage, more black pepper, and extra Parmesan cheese to taste.
DELICATA SQUASH: These stripy squash are sometimes called the “sweet potato squash”, and has an edible skin.
Roasted Delicata Squash with Rosemary [taken from
  • 2 Delicata Squash (@ 1lb each), sliced in 1/2″ slices
  • 1 T finely chopped fresh Rosemary
  • 1 T Olive Oil
  • 1 t Sea Salt
  • 1/2 t fresh cracked Black Pepper

Preheat oven to 400°F Roast

  1. Toss all ingredients on a sheet pan. Level the squash to be in a single layer. Roast in the oven for 30-35 minutes or until soft and slightly golden. Serve warm.
Roasted Delicata Squash with Quinoa
[taken from]
  • 2 Delicata squash (about 1 pound each), halved lengthwise and seeded
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 cup quinoa
  • 2 tablespoons golden raisins
  • 1 tablespoon sherry vinegar
  • 1 teaspoon honey
  • 1 Granny Smith apple, finely diced
  • 1 large shallot, minced
  • 1 garlic clove, minced
  • 2 tablespoons chopped mint
  • 2 tablespoons chopped parsley
  • 2 ounces arugula (2 cups)
  1. Preheat the oven to 350°. Brush the cut sides of the squash with 1 teaspoon of the olive oil and season the cavities with salt and pepper. Place the squash cut side down on a baking sheet and roast for about 45 minutes, until tender.
  2. Meanwhile, in a saucepan, bring 2 cups of lightly salted water to a boil. Add the quinoa, cover and simmer for 10 minutes. Stir in the raisins and simmer, covered, until the water is absorbed, about 5 minutes. Transfer the quinoa to a large bowl and let cool.
  3. In a small bowl, whisk the vinegar and honey with the remaining 1 tablespoon plus 2 teaspoons of olive oil and season with salt and pepper. Add the dressing to the quinoa along with the apple, shallot, garlic, mint and parsley and toss well. Add the arugula and toss gently.
  4. Set the squash halves on plates. Fill with the salad and serve.
These lovely fall varieties are bound to make your next meal feel fall inspired and cozy. Enjoy!
Remember: “A man too busy to take care of his health is like a mechanic too busy to take care of his tools.”
    – Spanish Proverb





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Mean, Green, Eating Machine

Author: Codi Hale 

¡Buenos noches! I hope everyone is enjoying this crisp fall evening. News from the farms tells me that our strawberry season for this year is now complete. Moment of silence for our sweet juicy friends…

BUT! This means we are making way for some other delectable greens. In particular I am talking about radishes, those spicy little greens. Some of the nutritional benefits of radishes are [according to]:

  • They are low in calories and make a great diet food if you are monitoring your food intake.
  • The roots of fresh radishes are very high in Vitamin C, which aids in general health and boosting the immune system.
  • They contain anti-oxidants and anti-inflammatory compounds, which fight harmful cells in your body and promoting overall wellness.
  • They have a compound called sulforaphane, which has been found to play a key role in blocking cancer cell growth; specifically,  it protects against prostate, colon, breast, and ovarian cancers.

How shall we cook them? Radishes are very nutritious in their raw form so try out this fresh Radish Salad from :

  • 2 cups sliced radishes
  • 1/2 teaspoon salt
  • 1 cup sliced red onion
  • 1 cup seeded and sliced cucumber
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon white sugar
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh dill
  1. Toss radishes with salt; let stand for about 10 minutes. Drain any liquid and transfer radishes to a large bowl. Add red onion and cucumber slices.
  2. Whisk olive oil, vinegar, sugar, garlic, and dill in a small bowl until well mixed; pour over vegetables and toss to combine. Cover and refrigerate for at least 1 hour before serving.


If you are having people over for the holidays and are in need of a simple and healthy appetizer, try making these Pesto, Radish and Sea Salt Crostinis from :


  • 24 thin slices baguette (from 1 small loaf)
  • 2 tablespoons olive oil
  • 1/2 cup pesto
  • 8 radishes, thinly sliced
  • flaky sea salt


Heat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with the oil. Bake until golden brown, 4 to 5 minutes per side.
Dividing evenly, spread the pesto on the toasted baguette slices, top with the radishes, and sprinkle with the salt.
Radishes are also delicious when they are cooked! Try them braised, a very simple and quick way to cook them [taken from] .


  • 2 bunches radishes (about 1 pound), preferably icicle, tops trimmed to 1 inch above roots
  • 3 tablespoons unsalted butter
  • 2 tablespoons sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


  1. Place the radishes in a large skillet and add just enough cold water to cover, about 2 1/2 cups. Add the butter, sugar, salt, and pepper and bring to a boil.
  2. Reduce heat to medium-low and simmer until the radishes are tender when pricked with a paring knife and the liquid has reduced to a glaze, about 12 minutes.
  3. If the radishes are tender but the liquid hasn’t reduced sufficiently, use a slotted spoon to transfer them to a serving dish and continue reducing the liquid. Spoon it over the radishes and serve with buttered crusty bread.
Try using radishes as more of a side dish rather than the main course. This recipe from includes beef, but of course you can substitute any other meat or meat substitute of your choosing.
Chipotle Beef Tacos with Cabbage and Radish Slaw


  • 3 pounds beef chuck, trimmed and cut into 2-inch pieces
  • 1 large onion, thinly sliced
  • 4 cloves garlic, chopped
  • 1 to 3 tablespoons chopped canned chipotles in adobo sauce
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • kosher salt
  • 4 cups thinly sliced cabbage (about 1⁄3 medium cabbage)
  • 4 radishes, halved and thinly sliced
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice, plus lime wedges for serving
  • 12 6-inch corn tortillas
  • sour cream, pickled jalapeño peppers, and hot sauce, for serving


  1. In a 4- to 6-quart slow cooker, toss together the beef, onion, garlic, chipotles, oregano, bay leaves, and 1 teaspoon salt.
  2. Cover and cook until the beef is very tender, on low for 7 to 8 hours or on high for 3 ½ to 4 hours (this will shorten total cooking time).
  3. Twenty minutes before serving, heat oven to 350° F. In a large bowl, toss together the cabbage, radishes, cilantro, lime juice, and ¼ teaspoon salt. Wrap the tortillas in foil and bake until warm, 5 to 10 minutes.
  4. Transfer the beef to a medium bowl (reserve the cooking liquid) and shred, using 2 forks. Strain the cooking liquid through a fine-mesh sieve into the bowl with the beef and toss to combine.
  5. Fill the tortillas with the beef and slaw. Serve with the sour cream**, jalapeños, hot sauce, and lime wedges.
**Just a side note, I would recommend substituting greek yogurt for sour cream. It is a much healthier choice!**
Remember: “Health is not simply the absence of sickness.” – H. Green
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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





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Mean, Green, Eating Machine

Author: Codi Hale

Happy Last Day of September!

Well, now that the summer is OFFICIALLY over it’s almost time to bust out that old fuzzy sweater. I don’t know about you, but whenever it’s colder outside I begin to crave heartier meals. Maybe it’s hibernation? Whatever the case, nothing tastes better than a nice warm meal when there is that fall crisp in the air.

Try out this very simple recipe, taken from, made from some things that you can find at the Fairview farm stand!

Kale, White Bean and Potato Stew: 

  • 2 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1 onion, diced
  • 1 stalk celery, sliced
  • 1 carrot, peeled and diced
  • 8 ounces Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
  • Coarse salt and freshly ground pepper
  • 1 bunch kale, stems removed, leaves torn into small pieces (4 cups)
  • 1 (15-ounce) can navy beans, drained and rinsed
  • 2 teaspoons red-wine vinegar
  1. Heat oil in a medium saucepan over medium heat. Saute onion, celery, and carrot until tender, 6 to 8 minutes.
  2. Add potatoes and 4 cups water. Season with salt and pepper. Bring to a boil; reduce to a simmer. Cook until potatoes are tender, about 10 minutes. Mash half the contents of the pot until slightly thickened.
  3. Add kale and beans and continue cooking until kale is tender, 6 to 8 minutes more.
  4. Stir in vinegar and adjust seasoning if necessary. Drizzle with oil before serving.


Stewed carrots are also fantastic in the colder months. In fact, I came across this funky little jingle (that has now been stuck in my head) about just how great it is: Carrot Stew!

All children’s songs aside, carrots really do pair very well with warm winter squash. Check out this recipe, taken from, for a great option where you can get the best of them both.

Quinoa with Moroccan Winter Squash and Carrot Stew Recipe


  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 3 garlic cloves, chopped
  • 2 teaspoons Hungarian sweet paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cayenne pepper
  • Pinch of saffron
  • 1 cup water
  • 1 14 1/2-ounce can diced tomatoes, drained
  • 2 tablespoons fresh lemon juice
  • 3 cups 1-inch cubes peeled butternut squash (from 1 1/2-pound squash)
  • 2 cups 3/4-inch cubes peeled carrots


  • 1 cup quinoa*
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped peeled carrot
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon turmeric
  • 2 cups water
  • 1/2 cup chopped fresh cilantro, divided
  • 2 teaspoons chopped fresh mint, divided

For stew:
Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

For quinoa:
Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.

Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.


I will be back soon with some more cozy and warm recipes!

Remember:  “It is not how much we have, but how much we enjoy, that makes happiness.” – C. Spurgeon




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Mean, Green, Eating Machine

Good morning everyone! It’s “technically” the weekend already!

Today, I wanted to write about something that I personally don’t have a lot of experience eating, but that I would like to experiment with more. Hence, as I share with you I can learn too.


Not your everyday vegetable, but a great addition to a meal. Most known for their very rich flavor and even richer coloring, this root green is great for protecting the body against cancer formation. It contains anti-oxidants and other nutrients that promote anti-inflammation. When these two defenses are combined, it supports overall health and specifically fortifies the body against cancer.

Now, how shall we cook them?

Well, the most simple way to cook beets is this [taken from


  • 3 medium beets (about 1 1/2 pounds)
  • 1 tablespoon olive oil
  • Salt
  • Freshly ground black pepper


  1. Heat the oven to 375°F and arrange a rack in the middle. Rinse the beets and trim off any leafy tops. Wrap completely in aluminum foil and place in the oven. Roast until tender and easily pierced with a knife, about 1 to 1 1/2 hours. Remove from the oven and let cool.
  2. When the beets are cool enough to handle, peel using a paring knife or by pushing the skin with your fingers.
  3. Slice the beets, drizzle with olive oil, and season with salt and freshly ground black pepper

I have heard whisperings, however, that there are “beet haters” out there. Have no fear! I came across an article in the New York Times titled, “Beet Recipes Even a Beet Hater Can Love”, and a few of them looked mighty tasty.

Beet, Citrus and Avocado Salad

  • 2 tablespoons lemon or lime juice
  • 1 teaspoon cumin seeds, lightly toasted and ground
  • Salt and freshly ground pepper
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon walnut oil
  • 2 tablespoons canola oil
  • For the salad:
  • 1 bunch beets (about 1 pound), scrubbed and roasted
  • 1 pink grapefruit
  • 1 medium-size or large ripe but firm Hass avocado, sliced
  • 2 tablespoons slivered fresh basil
  1. Mix together the lemon or lime juice, the ground cumin seeds, salt, pepper and Dijon mustard. Whisk in the walnut oil and canola oil.
  2. Peel the roasted beets, and slice or cut in wedges. Toss with 2 tablespoons of the dressing.
  3. Cut away both ends of the grapefruit so that it sits flat on your work surface. Cut the skin and pith completely away from the fruit, following the natural curve of the fruit from top to bottom. Hold the grapefruit in your hand over a bowl to catch the juice, and cut away each segment from between the membranes.
  4. Arrange the beets in the center of a platter, and surround with the grapefruit and avocado slices. Drizzle on the remaining dressing, and drizzle any grapefruit juice in the bowl over the grapefruit and avocado. Sprinkle on the basil, and serve.

Grated Raw Beet Salad

  • 1/2 pound beets
  • 3 tablespoons freshly squeezed orange juice
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoon minced chives, mint or parsley (or a combination)
  • Leaves of 1 romaine heart
  1. Peel the beets with a vegetable peeler, and grate in a food processor fitted with the shredding blade.
  2. Combine the orange juice, lemon juice and olive oil. Toss with the beets and herbs. Season to taste with salt. Line a salad bowl or platter with romaine lettuce leaves, top with the grated beets and serve.

Here you go guys! Just a few quick beet recipes to get you started on the transformation into a beet lover.

Remember: “Your body is a temple, but only if you treat it as one” – A.Alauda

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Mean, Green, Eating Machine

I realize that as long as I’ve been writing this blog, I have never introduced myself. Let’s change that. My name is Codi Hale, and I am currently interning with Fairview Gardens. I am entering my senior year at the University of California at Santa Barbara, and am absolutely enjoying my life. By working on the farm, I have slowly but surely turned into a “foodie”, and I do believe it has changed my life. I enjoy these little entries because as I share recipes and tips, I am learning too! I have come to find a passion in a healthy, clean and sustainable lifestyle, and I can only hope that I can inspire even one person.

…now enough of me, on to the yummy stuff!

 Place the kale pieces so that the spine is face up, so there is some spring if you push down on each piece. Cook for 10-12 minutes, and rotate the cooking sheet halfway through.

If you drop by our farm stand, open everyday from 10-6, you can find a variety of greens. Living in Santa Barbara, we are lucky enough to have a pretty steady and temperate climate that can sustain various vegetables. However, as we enter the cooler seasons there are certain things that thrive more than others. With the fall and winter months come many leafy greens, such as kale. Kale is awesome, and beyond simple to prepare. My personal favorite recipe for homemade kale chips is this:

Preheat the oven to 375. Rip up kale into little pieces, about the size of a potato chip, until you think you have enough to fill whichever size cooking sheet you choose to use [Remember: When they cook, they really shrink down]. Toss the kale pieces in olive or grape seed oil, until each piece is very lightly coated. Season as you wish.

If you want to make a more complete meal that involves kale, try adding it to a salad or even adding it into your pasta. This recipe from is fantastic, beacuse it is hearty and healthy!

Whole Grain Spaghetti with Garlicky Kale and Tomatoes

Whole Grain Spaghetti with Garlicky Kale and Tomatoes


  • 6 ounces whole grain spaghetti
  • 2 tablespoons olive oil
  • 1 medium onion (red), thinly sliced
  • 2 garlic cloves, chopped
  • kosher salt and black pepper
  • 1 bunch of kale, stems removed and ripped into small pieces; about 8 cups
  • 2 pints grape tomatoes, halved
  • 1/3 cup chopped roasted almonds
  • 1/4 cup grated cheese; additional for serving


  1. Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water, drain the pasta, and return it to the pot.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper. Cook, stirring occasionally, until beginning to brown, 4 to 5 minutes. Add the kale and cook, tossing frequently, until tender, 2 to 3 minutes. Add the tomatoes and cook, tossing frequently, until the tomatoes begin to soften, 1 to 2 minutes more.
  3. Add the kale mixture, almonds, pecorino, and reserved cooking water to the pasta and toss to combine. Serve with additional pecorino.

I hope you guys enjoy these quick recipes as much as I do!
Happy Monday, and have a fantastic week.

Food is Love

Remember: “Garbage in, garbage out.”

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Mean, Green, Eating Machine

Author: Codi Hale

Goodbyes are never easy, but they must be done. As we enter the fall harvest, our first planting of Early Girl harvest and Heirlooms are winding down. Earlier in the summer, these guys were booming! We couldn’t pick them fast enough! The Early Girls: juicy and plump, sweet enough to eat like an apple. The Heirlooms: such a unique color and flavor. I remember making a delicious salsa with the Early Girls, Heirlooms, onions, garlic and lime. Amazingly enough, all the flavors and variety made it taste like mango salsa; odd, but I wasn’t complaining.

There are still a few more weeks where you can get your hands on these gems, so here are some recipes to experiment with!

Let’s start with a classic… Bruschetta

  • 6 thick slices good-quality French- or Italian-style bread
  • 3 cloves garlic
  • 4 medium very ripe tomatoes
  • About 2 Tbsp. good quality, extra virgin olive oil
  • Course salt
  • Fresh basil leaves
  • Freshly ground black pepper (optional)
  1. Toast the bread slices. While the bread is toasting, peel the garlic cloves and cut them in half.
  2. Rub one side of each slice of toasted bread with a cut side of a garlic clove. The garlic will disintegrate into the bread, leaving just a bit of garlic left.
  3. Core the tomatoes. Cut them in half along the “equator,” exposing much of the seeded flesh. Over a bowl or sink, squeeze out the seeds from each half. Coarsely chop the tomatoes and put them in a medium bowl. Add the olive oil and gently toss to combine.
  4. Gently spoon the tomato mixture evenly onto the toasts. Sprinkle with salt. Sprinkle with basil and/or pepper, if you like. Serve immediately.
    [Taken from]

Change up your Friday night plans. Have some friends over to make homemade pizza! You’ll need:

  • 1 pound frozen whole wheat or white pizza dough, thawed
  • 4 teaspoons extra-virgin olive oil
  • 8 tablespoons prepared basil pesto
  • 1 pound mixed heirloom or other seasonal tomatoes, very thinly sliced
  • 1/2 teaspoon fine sea salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3/4 cup crumbled goat cheese

How to prepare:

Divide pizza dough into 4 equal balls. On a lightly floured surface, roll each ball out to a rough circle about 9 inches in diameter; brush each side of the circles with olive oil and place on baking sheets.

Prepare a grill for medium heat cooking. Working with one piece of dough at a time, place it on the grill rack and cook, rotating the crust frequently with tongs to help it cook evenly, until darkly browned on the bottom and air bubbles form on top, 3 to 4 minutes. Transfer browned-side up to the baking sheet; spread the browned side with 2 tablespoons pesto. Top with a few slices tomato (don’t cover the entire surface or the pizza will end up soggy), sprinkle the top with a teaspoon each salt and pepper, and dot with goat cheese. Slide or lift the pizza back onto the grill, close the grill cover and cook, rotating the pizza every now and then, until the bottom is deeply browned and the cheese begins to melt, about 3 minutes. Slide or lift the pizza back onto the baking sheet. Repeat with the remaining dough.
[Taken from Whole Foods]


Enough with dwelling on our old crops though, let’s look forward to our new crops! Our bite-size SunGold tomatoes are coming along nicely. While they are delicious all by their juicy little selves, they are also great as a garnish or topping for pizzas, pastas and anything else you choose.

You could also showcase these yellow gems in this delicious pasta recipe for Summer Sun Gold Tomato Pasta with Bread Crumbs [taken from]: 

You’ll need:

  • 2 slices crusty bread, torn into small pieces
  • 3 tablespoons extra virgin olive oil, divided
  • 16 fresh basil leaves, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon butter
  • 3 medium cloves garlic, thinly sliced
  • 1/4 teaspoon red pepper flakes
  • 2 pints Sun Gold cherry tomatoes or other small cherry tomatoes, whole
  • 1 pound small shaped pasta

Then, to prepare:

Bring a large pot of salted water to a boil over high heat. Meanwhile, add bread pieces to a food processor, and process until fine crumbs are formed, about 10 seconds. Heat 1 tablespoon olive oil in a 10-inch stainless steel skillet over medium until shimmering. Add crumbs and stir until evenly coated in the oil. Cook, stirring often, until bread crumbs are golden brown, about 4 minutes. Transfer to a medium-sized bowl. Toss with a quarter of the sliced basil and season with salt and pepper.

Wipe out skillet. Heat butter and remaining 2 tablespoons of olive oil over medium heat until butter is melted. Add garlic and red pepper flakes, and cook until garlic is lightly browned, about 1 minute. Raise heat to medium-high, and add tomatoes and half the shredded basil. Stir well. Cook until all the tomatoes have burst open, and a light sauce begins to form, about 2 minutes. Remove from heat and set aside.Cook pasta to al dente according to the directions on the packaging. Reserve a 1/4 cup of pasta water, and then drain in the colander. Add pasta to the skillet with tomatoes and toss well. Turn heat to high, pour in half of the reserved pasta water, and cook until sauce is thick. If too dry, add more of the pasta water.

Serve pasta with a sprinkling of bread crumbs and the remaining basil.


Looking ahead to the coming crops, there are lots of leafy greens in store! These include, but are not limited too, kale and broccoli. You have probably been told many times in your life, “Eat your greens!”… and really, you should.

For example, kale and broccoli are part of the cabbage family, more specifically known as brassica oleracea. Greens found in this grouping are high in fiber and vitamin C. Why are these good for you?

Fiber aids in digestion by preventing constipation and irregularities in your intestines. This is beneficial because by maintaining a healthy digestive system, you successfully remove toxins that could other wise build up in your system. In addition, this helps with weight loss because more fibrous foods usually take longer to chew, which slows down the amount of food you’re eating, and also tends to make you feel full longer and renders you less likely to be hungry after a meal. Check here for more details of what fiber can do for you.

Vitamin C is one of the superstar vitamins found in this family of greens. It aids in healing of all kinds by boosting your immune system and protecting against a number of diseases. There are a number of other great body benefits form this vitamin, just check here!


That’s all for today guys, I hope it was insightful and that one of these recipes will liven up your table in the near future.

Remember: “Take care of your body. It’s the only place you have to live.” – J. Rohn