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New for You: Pickles and Rice

We are always adding terrific new products for our members on a regular basis. To keep you up to date on what’s new at Nature’s Garden Express.

Pickles
Everyone loves grandma’s cooking and these pickles are no exception. Bubbie’s (grandma in Yiddish) pickles are the real deal. Their recipe includes fresh cucumbers pickled in an open bath of fermented brine and flavored with garlic and dill. Bubbie’s kosher dill pickles pack a mighty flavor and crisp crunch. They are the perfect way to liven up your boring old sandwich. You can add some pickles to your order today.
Trivia
One of the oldest forms of food preservation, pickling in one way or another has been around for 4,000 years! Not only that, America was named after a pickle peddler: Amerigo Vespucci. Amerigo was a ships chandler, outfitting vessels scheduled for long explorations with vitamin C-packed pickled vegetables (particularly cucumbers and cabbage) to prevent scurvy among crew members.
You can experience a piece of early American history each time you open a jar of Bubbies Kosher Dills or Bubbies Bread and Butter Chips.

Rice
Since 1937, the Lundberg family has been growing healthy, great tasting rice while respecting and sustaining the earth. Lundberg Family Farms is a mission-driven company that holds itself to a high standard in business, environmental stewardship, and the relationships it has with employees and business partners. These values echo their own ideals.
In addition to their values, these guys make a darn good rice. Growing delicious, healthful, gourmet rice and rice blends is their specialty. Try some Lundberg rice this week!

Crispy Baked Kale Chips

kale chips 3

Looking for a fun and different way to enjoy kale? This week’s recipe features organic local kale, simply tossed in olive oil and baked to crispy perfection!

These quick and simple kale chips are healthy and delicious; try making them with with our local Georgia Olive Oil and Pink Himalayan Sea Salt!

Crispy Baked Kale Chips

1 bunch organic green kale
2 tbl olive oil
sea salt or seasoning salt to taste

Preheat oven to 350 degrees. Wash and thoroughly dry the kale leaves. It is important that the kale is very dry before moving on, this is the secret to crispy chips! Cut the leaves into smaller pieces for the chips, keeping in mind they will shrink during cooking.

Next, toss kale in olive oil and place on parchment lined sheet trays. Leave some space between the pieces to ensure that they cook evenly and crispy. Bake for 11-14 minutes, until the kale is crunchy and browned at the edges but not burned. Season with salt or seasoning salt, allow to cool, and enjoy!

Nature’s Garden Breakfast Enchiladas

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Showcasing JB’s farm fresh eggs and Tink’s pastured pork breakfast sausage, this dish is sure to wake up your taste buds!

Nature’s Garden Breakfast Enchiladas

6 eggs
½ cup Mountain Fresh Creamery Milk
2 tbl olive oil
½ lb Tink’s pastured pork sausage (mild or spicy)
3 tbl Southern Swiss butter
2 tbl flour
1 ¼ cups milk
½ can diced mild green chiles
½ cup Flat Creek Lodge Natural Cheddar, grated
4 flour tortillas
Salt and pepper to taste
½ cup diced red pepper
¼ cup diced green onions

In a bowl, crack the eggs and whisk together with the cream until a uniform pale yellow is reached. Heat the olive oil in a skillet over medium heat. Pour the eggs into the skillet and cook, stirring constantly, until the eggs are done and no longer runny. Season the eggs with salt and pepper to taste. Meanwhile, cook the sausage in a separate skillet over medium heat, breaking it up as it cooks. Continue stirring the crumbled sausage and cook through until no longer pink. Turn off heat and hold warm. For the the cheese sauce, heat the butter in a small saucepan until bubbling but not brown. Whisk in the flour and cook, stirring constantly, for about 2-3 minutes until the roux is light brown. Whisk in the milk and bring to a simmer. Cook until the sauce has thickened, then add the green chiles. Cook for another minute then remove from heat and whisk in the cheddar cheese. Season the sauce with salt and pepper to taste. To assemble, lightly char tortillas over a gas burner. Fill the tortillas with eggs and sausage, then roll and plate. Ladle the cheddar cheese sauce over the top of the enchiladas. Garnish with diced red peppers and green onions then serve immediately.

Strawberry Arugula Salad

strawberry arugula salad

Did you know that strawberries contain both antioxidants and anti inflammatory nutrients? This recipe features the fresh flavors of strawberries paired with arugula, almonds, Capra Gia Chevre, and a cinnamon vinaigrette.

Strawberry Arugula Salad

2 cups arugula
1 cup strawberries, sliced
¼ cup Capra Gia Chevre, crumbled
¼ cup almonds
Cinnamon Vinaigrette dressing to taste, recipe follows

In a mixing bowl, combine the arugula, strawberries, crumbled chevre, and almonds. Pour the desired amount of dressing over the salad and toss to coat evenly. Garnish with additional strawberries, chevre, and almonds if desired.

Cinnamon Vinaigrette

⅓ cup apple cider vinegar
⅓ cup honey
1 tsp ground cinnamon
1 tsp Dijon mustard
½ tsp salt
¼ cup olive oil

In a small bowl, add the first 5 ingredients and whisk together to dissolve the honey and mix well. Continue to whisk and add the olive oil, mixing well. Use desired amount and refrigerate leftovers for up to 7 days.

Yogurt Berry Smoothie

Start your day with a healthy boost from organic fruit and grassfed greek yogurt! This recipe features fresh fruit and Atlanta Fresh Yogurt, deliciously blended to perfection.

Yogurt Berry Smoothie

2 cups Atlanta Fresh Plain Greek Yogurt
1 cup strawberries, greens removed
1 cup blackberries
1 banana, peeled
1 apple, cut away from the core
2-3 tablespoons raw honey, to taste

In a blender, combine the first 5 ingredients. Puree the mixture until smooth and taste. Add honey as desired to adjust sweetness. Enjoy!

Carrot Cranberry Salad

Dressed with a simple vinaigrette and laced with fresh mint, this salad is simple, different, and delicious!

Carrot Cranberry Salad From Nature's Garden Express
Carrot Cranberry Salad From Nature’s Garden Express

Carrot Mint Cranberry Salad

2 cups shredded carrots
3 large tablespoons fresh mint leaves, julienne cut
1 cup dried cranberries
3 tablespoons olive oil
3 tablespoons white balsamic vinegar
2 tablespoons raw honey

Shred two cups of carrots and julienne the mint leaves then place in a mixing bowl. Add the cranberries and stir to combine. In a separate small bowl, whisk together the olive oil, vinegar, and honey, stirring to dissolve. Dress the salad and mix well to combine then serve. Alternatively, you can deepen the flavor by making this dish ahead of time and placing in the refrigerator to chill for a few hours before serving.