Eating from the Garden

What is Certified Naturally Grown Food
and Why Should I Eat It?

Certified Naturally Grown (CNG) is a Grassroots Alternative to the USDA’s National Organic Program meant primarily for small farmers distributing through local channels – farmer’s markets, roadside stands, local restaurants and community supported agriculture (CSA) programs. Following the same strict criteria used by the USDA to certify organic farms, CNG farmers do not use any synthetic fertilizers, pesticides, herbicides, fungicides or GMO seeds.

CNG food is produced through agricultural management practices that are sustainable over the long term, maintaining soil quality on the farmland as well as promoting local biodiversity.

To learn more about CNG, visit NaturallyGrown.org.

Market Fresh Recipes for the Whole Year

Roasted Cabbage Wedges

Ingredients

  • 3 tablespoons olive oil
  • 1 medium head of green cabbage, cut into round 1 inch thick
  • Kosher or sea salt
  • 1 teaspoon caraway or fennel seeds

Directions

1. Preheat oven to 400 degrees.

2. Brush a rimmed baking sheet with 1 tablespoon oil.

3. Place the cabbage slices on the sheet in a single layer and brush the tops with the remaining oil.

4. Season with salt and pepper and sprinkle with the fennel or caraway seeds.

5. Roast in the oven until the cabbage is tender and the edges are golden, about 40-45 minutes.

Chilled Beet and Kale Salad

Ingredients

  • 8 medium-sized beets, scrubbed clean with the tops removed (but save the greens!)
  • 1 head Bibb Lettuce
  • 1 cup pecans
  • 1 bunch of kale
  • 1/4 cup plain Greek yogurt
  • 1/4 cup balsamic vinegar
  • 2 TBSP olive oil
  • 1 TBSP honey
  • 4 oz. goat cheese

Directions

1. Wrap each of the beets in aluminum foil and place them on a sheet pan. Roast at 400 degrees for 50 minutes to an hour (depending on their size), use a knife to test if they are tender. Unwrap the beets and let them cool before you peel them.
2. Wash and chop Bibb Lettuce, set aside in a large bowl.
3. Chop roasted beets, beet greens, kale, and half of the pecans and place in a medium size bowl.
4. To prepare the creamy balsamic dressing, combine the yogurt, vinegar, olive oil, and honey in a bowl or jar and stir or shake until combined. Add salt and pepper to taste.
5. Toss the salad with dressing until evenly coated, and garnish with chopped pecans and goat cheese.

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