Tag: Community Supported Agriculture

Healthy job sites honored

Healthy job sites honored

By Karen Shideler The Wichita Eagle Posted on Thu, Aug. 19, 2010 Photos by Jaime Green The best workplace wellness programs are customized, comprehensive, integrated and diversified, according to new research from the Center for Studying Health System Change. Those attributes can be seen in the programs of this year’s Working Well Award winners. The Health and Wellness Coalition of Wichita recognizes three employers each year that provide an environment that helps employees make healthy lifestyle changes. This year’s honorees — Bombardier Learjet, the city of Derby and Start-Thinking — will be recognized Tuesday as part of the sixth annual Working Well Conference. The conference …

 

Sorrell and Asparagus Risotto

Sorrell and Asparagus Risotto

This recipe offers a way to use the greens, onions and garlic at the farmers markets right now. If you haven’t made risotto before, this is a great recipe but be prepared to stand over the stove stirring until it feels like your arms is going to fall off. (It’s always worth the effort.) Sorrell and Asparagus Risotto (okay to substitute other leafy greens like kale or collard) (serves 4) 4 cups chicken stock (I use vegetable stock) 1 cup dry white wine 1/4 cup unsalted butter, cubed 1/4 cup extra virgin olive oil 1 onion, peeled and finely chopped 2 …

 

Eating Seasonably

Eating Seasonably

Nutrition is a big part of #ThinkingFit. It’s important to remember that exercise alone isn’t going to help you lose weight. I have to confess that I’ve fallen off the wagon this week. I think everyday I consumed Chinese food for lunch or dinner. I just love Chinese food; it’s my weakness. Also how can you blame me, the portions are big enough for two meals. Today I stumbled across Eat Seasonably, a website that guides you in choosing fruits and vegetables that are in season now. The interactive calendar lets you choose by month or type of produce to learn …

 

#ThinkingFit program wins award

#ThinkingFit program wins award

The Health and Wellness Coalition of Wichita announced this week that Start-Thinking is the recipient of the 2010 Working Well Award in the category of Most Innovative. To see the winners of the small business and large business awards click here. We were awarded based on our innovative approach to incorporate physical activity in the work place. Through our ThinkingFit program we work out three times a week with a trainer who motivates us to stay on track and accomplish our fitness goals. We also have a company bike that we use for running errands, going to lunch or attending meetings. …

 

Pesto Pizza Recipe

Pesto Pizza Recipe

Our CSA has provided us with a lot of Swiss chard and promises there’s plenty more to come. Because Swiss chard is not something I have a lot of experience cooking with or eating, I’m using the bulk of mine to make something I do have a lot of experience with: pesto. Swiss chard pesto 3 tablespoons minced garlic (more or less to taste) 3 cup chopped Swiss chard leaves (about 6-8 leaves) 3/4 cup dry roasted almonds 1 1/2 cup freshly grated Romano cheese Kosher salt, to taste 1 cup extra virgin olive oil …

 

Potatoes and asparagus

Potatoes and asparagus

Potatoes are showing up at the farmers market and if you’re lucky, you can still get your hands on some fresh asparagus. The two combined make a simple but lovely dinner. Cook them each on the grill and clean up will be minimal.

 

Kohlrabi and turnips and recipes, oh my!

Kohlrabi and turnips and recipes, oh my!

Home Grown Kansas manages  the CSA we participate in at the Old Town Farmer’s Market. This week, among other things, we had kohlrabi and turnips in our haul. Your first thought is probably similar to mine: “What is a kohlrabi?” According to Simple Recipes, a kohlrabi is a vegetable that tastes similar to broccoli stems. They are often eaten raw but if you want an easy way to cook them that keeps them fairly pure to form, simply to roast them like this: Roasted Kohlrabi ingredients: kohlrabi olive oil minced garlic shredded Parmesan cheese - pre-heat oven to 450 – peel …

 

Crispy Crunchy Green Delight

Crispy Crunchy Green Delight

“Sugar snap peas and I don’t care.” When I found out we had sugar snap peas and asparagus in our CSA this week, I was singing this to the tune of “Jimmy Cracked Corn.” A first-timer to cooking sugar snap peas (I didn’t know you left them in the pods and just eat them whole) and my many failed attempts to making asparagus taste good, I found a recipe that incorporated both vegetables. I have to say this recipe is at the top of my list for cooking asparagus. The asparagus was just the right texture and the sugar snap peas …

 

What’s for breaky?

What’s for breaky?

My garden herbs are in top form this year. In fact I have far more than I can use and am looking for any and every excuse to cook with them. For breakfast today, I added shredded cheddar cheese and savory herbs (this time: chives, sage and tarragon) to my biscuit mix and enjoyed them with fresh strawberries.

 

Farm to Table

Farm to Table

Snap peas (with just a dash of salt to help bring out the flavor) Sauteed leek and mushrooms topped with cheese (drizzle with a bit of olive oil, saute, top with shredded mozzarella, Parmesan or blue cheese) Fresh spring greens with radish and carrot and my basic salad dressing. The only challenge of this meal is timing the leek and mushroom portion so it’s hot when served. Kris’s basic salad dressing (for 2 or 3 salads) Pour the following into a jar, put the lid on, shake, serve, refrigerate extra for up to 10 days: 1/2 cup extra …

 
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