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.
November Seasonal Produce
Market Fresh Recipes for the Whole Year
Roasted Cabbage Wedges
- 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
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 with a Creamy Balsamic Dressing, Georgia Pecans and Goat Cheese
Seasonal Recipe: May 24th 2014 Farmer’s Market
By: Almeta Tulloss, Farmer Outreach Specialist
- 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
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.
Fennel and Turnips a la Francais
Our FoodCorps member Rachel Waldron suggested this seasonal recipe after successfully testing it out on ACC students during one of her classes. The fennel brings out the sweetness of the turnips and the greens bring color and added nutrients to the dish. This makes a great side dish or a vegetarian meal when served over grains. Serves 4 as a main dish and 6 as a side.
- 1 bunch turnip greens, washed and torn into small pieces
- 1 bulb fennel
- 4-5 purple top (or chosen variety) turnips, peeled and quartered
- 3 tablespoons butter
- 2 tablespoons grainy, country style mustard (such as dijon)
- 1/4-1/2 teaspoons freshly ground nutmeg
- Salt and pepper to taste
- In a pot of lightly salted water, boil the turnips until they are tender, 10-15 minutes. Poke them with a knife to test.
- While the turnips are boiling, cut off the root and frond of the fennel bulb (you can save the fronds for another meal). Cut the bulb in half vertically, then into 1/8-1/4 inch half-moons.
- When the turnips are done, drain them and set them aside to cool until you can handle them.
- While the pot is still hot (but you can leave the burner off) add the butter, greens, mustard, nutmeg and fennel, slice the turnips into 1/4 inch slices and add them as well.
- Toss everything to coat. The residual heat from the turnips and the pot will wilt the delicate turnip greens and cook the fennel just a little bit while keeping it crunchy. Season with salt and pepper.
Toaster Veggie Pizzas
By: Amber Flanigan
All Natural Cheese
Assemble your pizzas with sauce, cheese, and veggies. Pop them in the oven or toaster oven until the cheese is melted and the sauce is warm!
- 1 1/2 pounds young kale, stems and leaves coarsely chopped
- 3 tablespoons olive oil
- 2 cloves garlic, finely sliced
- 1/2 cup vegetable stock or water
- Salt and pepper
- 2 tablespoons red wine vinegar
Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft. Raise heat to high, add the stock and kale and toss to combine. Lower the temperature to medium, cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper, and vinegar to taste.
Curried Sweet Potato and Carrot Soup
- 1 small onion, finely diced
- 2 cloves minced garlic
- 3 tablespoon olive oil
- 1-2 tablespoon cumin
- 1 tablespoon chili powder
- 3 medium sweet potatoes
- 5-6 carrots
- 1 quart vegetable stock
- salt and pepper to taste
- 1-2 tablespoon curry powder
- Immersion blender or food processor
Heat a large pot over medium heat. Add the oil, garlic, spices and onions and lightly brown for 3-4 minutes. Dice carrots and sweet potatoes and add them to the pan with vegetable stock. Cover and let simmer for 10-15 minutes or until potatoes are easily pierced with a fork. Add yogurt. Using the blender, puree the soup until smooth.
Cucumber and Tomato Salad
- 3-4 medium-large, ripe but firm tomatoes, cored and seeded, cut into 1″ cubes
- 1 large or 2 medium cucumber(s), chopped
- 1 large red onion
- 3-4 pepperoncini (pickled banana peppers), finely chopped
- Non-fat or low-fat plain yogurt, about 1½ cups
- Apple cider vinegar, about ½ tablespoon
- Juice of one large lemon, freshly squeezed
- Salt and ground black pepper, to taste
- (optional, as garnish)1 fresh, green cayenne pepper (or other medium-hot green chile), sliced very thinly
- 1/8 cup chopped fresh herbs (some combination of parsley, basil, tarragon, mint and/or chives)
- Garlic powder, about ½ teaspoon or to taste
- Ground cumin, to taste
- (Other vegetables as desired; ex. summer squash, grated carrot, red or yellow bell pepper, thinly sliced fennel, broccoli florets. All chopped.)
- Slice onion as thinly as possible into rings or half-moons. Lay out evenly in one layer on a plate or other flat surface. Sprinkle evenly with salt; set aside to rest for approximately 30 min.
- Mix yogurt with vinegar, lemon juice, black pepper, chopped herbs, garlic powder and cumin; refrigerate until needed.
- Mix tomatoes, cucumbers, pepperoncini and all other vegetables. Refrigerate until needed. When the onions are soft, pat them dry with a lint-free towel and then add them to the vegetable mixture.
- Pour yogurt dressing on to vegetables and mix well; cover and refrigerate for about one hour. Toss mixture before serving; garnish with thinly sliced cayenne pepper and chopped herbs.
Makes 4-6 servings; use additional vegetables and increase amount of dressing for more servings. For additional interest (and calories), add goat cheese or feta. Serve with lentils, chick-peas, fava beans or other legume and tabouleh, brown rice or quinoa for a wholesome, nutritionally complete meal.
Cabbage, Fig and Apple Salad
For the salad:
- 1 head Romaine lettuce or a bag of spring mix.
- 1-2 cups shredded red cabbage
- 1 granny smith apple, sliced
- 1/2 cup figs, diced
- 3 green onions, sliced
- 1/2 cup sliced almonds
- 1/2 cup roasted sunflower seeds, unsalted
For the dressing:
- 4 tbsp extra virgin olive oil
- 4 tbsp balsamic vinegar
- 1 tbsp honey
- 2 tsp Dijon mustard
- Salt and pepper
- In a large bowl, add all of the salad ingredients.
- In a medium-sized bowl, mix all the dressing ingredients and whisk until combined.
- Pour dressing over salad, gently toss and serve.
- 3 tablespoons white wine vinegar
- 1 1/2 tablespoons chopped fresh tarragon
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 teaspoons sugar
- 1 cup olive oil
- 6 tablespoons sour cream
- 18 green onions
- 6 cups fresh corn kernels
- 3 cups halved cherry tomatoes
Combine first 4 ingredients in processor. With machine running, gradually add 3/4 cup oil. Transfer mixture to medium bowl. Whisk in sour cream. Season dressing to taste with salt and pepper.
Preheat oven to 450°F. Place onions on rimmed baking sheet. Brush with remaining 1/4 cup oil. Sprinkle with salt and pepper. Roast until beginning to brown, about 10 minutes. Cool. Cut into 1-inch pieces. Transfer to large bowl.
Cook corn in large pot of boiling salted water until tender, about 4 minutes. Drain; add to onions. (Dressing and onion-corn mixture can be made 1 day ahead. Cover separately; chill.) Add tomatoes and dressing to onion-corn mixture and toss. Serve warm or at room temperature. Serves 8
Broccoli, Bok Choy and Beet Stir Fry
2 large beets
2 cups broccoli, chopped crosswise into 1″ pieces
2 cups bok choy
1 cup beet greens, sliced crosswise into 1 1/2″ pieces
2 cups water (for steaming veggies)
2 Tbsp sesame seed oil
2 Tbsp fresh ginger, peeled & minced
2 Tbsp fresh garlic, peeled & minced (about 4 large cloves)
3 Tbsp scallions, sliced crosswise into thin rounds
1 tsp Thai red chili peppers, stemmed, sliced lengthwise, then seeded, de-ribbed, & diced (about 2 chilies)
1/4 tsp salt
1/4 tsp ground black pepper
1/4 cup dry sherry
1/4 cup soy sauce
2 Tbsp Chinese white rice wine vinegar
2 tsp sesame seeds
1. Bring water to a rolling boil in a medium-sized sauce pot, then boil the beets, whole, for about 30 minutes, or until tender.
2. About 20 minutes into cooking the beets, steam the broccoli, boy choy, & beet greens in 2 cups water in a large sauté pan for about 10 minutes, or until almost tender. (The steamed veggies should still be firm & have a gentle crunch to them). Remove steamed veggies from heat, drain, & transfer to a large bowl.
3. Remove beets from heat, drain hot water, & then pour cold water into pot to speed up cooling process. When beets have cooled, drain & peel them (the skin should almost rub off when peeled), then cut them into 1″ wedges, and set aside.
4. In the same pan, sauté ginger, garlic, scallions, & chilies in sesame seed oil for about 5 minutes on low heat. Season with salt & pepper. Deglaze with sherry, soy sauce, & rice wine vinegar for about 30 seconds. Then add beets & cook for 5-10 minutes on high heat. (While cooking the beets, if the liquid cooks down too quickly, add one or two tablespoons of water if necessary. Be careful not to add too much water, or it’ll take too long to cook down the liquid & the beets may turn mushy.)
5. Add the broccoli, bok choy, & beet greens back into the pan & cook for another 5-10 minutes, until there’s only a thin layer of liquid on the bottom of the pan. Remove from heat. Divide into individual servings, transfer to plates, & sprinkle each portion with sesame seeds. Serves 3-4 as a side dish, or 1-2 as an entrée
Napa Cabbage Slaw
- 1/4 cup white-wine vinegar
- 2 tablespoons Dijon mustard, preferably whole grain
- 2 tablespoons sugar
- 1/2 small head napa cabbage (about 12 oz), cored and shredded (6 cups)
- 4 or 5 radishes, thinly sliced and cut into matchsticks
- 1/2 cup golden raisins
- 1 tablespoon thinly sliced fresh chives
- Coarse salt and freshly ground pepper
- Whisk together vinegar, mustard, and sugar. Toss together cabbage, radishes, golden raisins, and chives. Drizzle dressing over salad. Season with salt and pepper. Serves 6
Sweet Potato Casserole
- 3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
- 1/3 cup honey
- 1 large egg
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- Kosher salt
- 1 tablespoon packed dark brown sugar
- 1/3 cup finely chopped pecans
1. Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish.
2. Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly.
3. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish.
4. Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes. Serves 8