Week 1 of CSA Summer 2016
June 8th Share Contents:
Share items may be subject to change.
The “Healing” Habanero
Habanero peppers contain a significant amount of vitamin C, many more times than a serving of citrus fruit. Vitamin C aids in wound healing and keeps your immune system strong and functioning normally. This water-soluble vitamin is an antioxidant that rids your body of damaging free radicals, compounds that can cause heart disease and certain types of cancer. Unripe green habaneros contain the most vitamin C, but ripe ones supply a generous dose as well.
According to a 2010 study published in the “Journal of Proteome Research,” the capsaicin in spicy peppers can help overweight and obese rats shed excess pounds. The study suggests that similar results might be possible with overweight or obese people as well. The journal reports that the capsaicin in spicy peppers, such as habaneros, alter thermogenesis and lipid metabolism-related proteins. Altering these proteins can encourage weight loss because it helps speed up metabolism, which enables you to burn more calories.
Capsaicin is the primary compound in habaneros that offers benefits that protect your health. Capsaicin stimulates blood flow through the body, which can help relieve the congestion associated with the common cold and sinus infections, Michael T. Murray notes in his book “The Encyclopedia of Healing Foods.” Capsaicin also might inhibit the growth of certain types of cancer cells. A 2006 study published in “Cancer Research” reports that capsaicin can help slow the spread of cancerous cells and the growth of cancerous tumors associated with prostate cancer. The capsaicin in habanero peppers might aid in reducing blood cholesterol levels and can help treat certain digestive disorders as well, Murray notes.
Many cultures use dried habanero peppers to boil into tea to aid in congestion and sinus infections.
Asparagus “The King of Vegetables”
Asparagus has been cultivated in history since before 3000 BC. As early as 160 BC, Roman statesman Cato the Elder wrote instructions in his manuscript “De Agri Cultura” on how to plant and grow asparagus. Queen Nefertiti proclaimed asparagus to be the food of the gods, Roman emperors had special fleets to search out the best strains, and Frances King Louis XIV called it the “king of vegetables” or the “food of kings.”
Asparagus is rich in folic acid, and contains many minerals and amino acids that protect the liver, and also relieve the effects of alcohol on the liver. Asparagus contains no fat or cholesterol. It is rich in asparagine which acts as a diuretic and removes excess salt from your body. Also one of the best sources of riboflavin (B2) asparagus has been shown in studies to reduce the frequency and strength of migraine headaches.
Recipes To Try With This Share
Main Dish – Kale and Pasta
- 1 pound Kale, chopped
- 2 Tbsp Olive oil
- 2 cloves garlic, thinly sliced
- 1 ½ tsp fresh Thyme leaves
- 2 cups cherry tomatoes, halved or quartered
- Fettucine, cooked per package directions
- Parmesan or Romano cheese, grated – optional
In large skillet heat 1 Tbsp oil, add garlic, thyme, and tomatoes and cook for 3 minutes. Add kale and cook an additional 5 minutes. Add cooked fettucine and a small amount of water if necessary, toss and heat through. Top with parmesan or romano cheese if desired, Serve.
- 4 slices bacon, chopped
- 1 small sweet onion, finely chopped
- ¼ lb ham, chopped
- 2 cloves garlic, finely chopped
- 1 can chicken broth (32 oz)
- 1 pound collard greens, rinsed and trimmed
- 3 Tbsp Apple Cider Vinegar
- 1 tsp sugar
- ¼ tsp pepper
- 1/3 tsp salt
In a large dutch oven, cook bacon, add onion and garlic and saute 1 minute. Add remaining ingredients to pot and heat in preheated oven at 350 degrees for 2 hours. Great as a side dish or served with a crisp bread. (if you don’t have a dutch oven fry the bacon, onion and garlic in a pan and combine with remaining ingredients in an oven-safe casserole).
Garlic Feta Asparagus – Grilled Optional
- 1 pound asparagus, cut to 3” pieces
- 1 bunch green onions, thinly sliced
- 2 cloves garlic, thinly sliced
- 2 Tbsp Butter
- Feta Cheese
In a frying pan melt butter and saute garlic and green onions about 1 minute. Add asparagus shoots to pan and saute for approximately 3- 5 minutes just until they start to get tender. Sprinkle feta cheese overtop and serve. Optional grilling combine all into foil packets, sprinkle with cheese and serve.
Stir Fry Sauce of the Week: Basic Stir Fry
- 4 Tbsp Soy Sauce
- 4 Tbsp Brown Sugar
- 3 tsp sesame oil
- 1/4 tsp grated ginger
- 2 Tbsp vinegar
- 1 ½ Tbsp flour
- Red pepper flake to taste
Combine all ingredients in a bowl and whisk together well. As an alternative use as a marinate, or brush on while grilling for a nice glaze.
Use with chicken
Great for grilling
Basic all around sauce
Kids Corner-Roll Ups: Snack or Dessert
Soft flour tortilla shells
Peanut butter and jelly
Spread peanut butter thinly over shell, spread jelly thinly over half. Roll from side jelly is on first. Enjoy. TIP: These are great snacks to eat on the go, switch up to cream cheese and fresh fruit and freeze for a totally different dessert!!
Have a great week,