Spring 2020 CSA, Week 1

Spring 2020 CSA, Week 1

This week's box will include:

• Lettuce Mix

• Winterbor Kale 

• Beets (You can eat the green tops in a salad or saute. Taste similar to spinach) 

• Kohlrabi/ Broccoli Microgreens. Microgreens are sprouted seedlings of vegetables and herbs that contain 40x more nutrients than their mature counterpart. Toss these on anything: eggs, salads, sandwiches and main dishes  to elevate your meal with flavor and nutrition. 

• Cherry Tomatoes

• Lacinato Kale

• **eggs are an add on option**

Storage Tips

For maximum shelf life and freshness please keep all vegetables stored in the refrigerator or crisper. For root vegetables such as radishes, beets and carrots, remove the leafy tops and store in an airtight bag/container in refrigerator. Leave about an inch of green on them to prevent dehydration.

To store bunched greens, such as Kale, wrap in a damp paper towel and store in a sealed bag/ container.  Store in refrigerator.

 Store tomatoes at room temperature as it preserves their flavor and texture. 

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Easy Roasted Beets

This is so simple and delicious to make. Please give this one a try!

• Preheat oven to 400 degrees F.

• Scrub beets and quarter them. It's okay to leave the skins on.  

• Place beets in a roasting pan and drizzle with olive oil, salt & pepper. You can add any herbs you like!

• Tightly cover pan with foil and roast 35-45 min or until fork tender 

• Add a drizzle of balsamic vinegar toward the end of roasting to kick it up a notch!

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Kale & Potato Hash

Ingredients: 

3 potatoes, peeled and chopped into a small dice
1 red bell pepper, diced
1 onion, diced
1/2 pound or more sausage ( omit this for a meatless option) 
2 tablespoons olive oil
1/2 teaspoon sea salt
1/3 teaspoon black pepper
1/4 teaspoon or more cayenne pepper
1 teaspoon dried thyme
1/2 bunch of kale, washed, dried, and chopped into small pieces

Directions:

1. Preheat oven to 425 degrees F.

2. Toss all ingredients except the kale in a large cast iron skillet or baking sheet. Bake for 30 minutes.

3. Remove pan from the oven, stir potatoes, then add kale to the top without stirring. Bake for 10 – 15 minutes until kale is wilted, remove pan from oven and stir kale into potato mixture.

4. Keep an eye on the kale while it’s wilting. If it the edges start to char, add a little bit of vegetable stock or water to keep it moist.

5. Return pan to oven for 5 – 15 minutes or until all of the vegetables are softened and sausage is baked through.

Enjoy!

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If you have any questions or concerns with your Salad Box, please reach out to us at greenbexarfarm@gmail.com

Thanks again for supporting local!

Cody & Natalie Scott
Green Bexar Farm

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We want to thank you so much for joining our Spring CSA! We are so happy you trust us to provide you and your family with high quality, fresh, local and organic veggies each week. We are so grateful for your support.

Winter CSA 2019/2020, Week 13

Salad Box CSA, Week 13!

This week's box will include:

• Salad Mix

• Radish Microgreens

• Red Beets

• Dill

• Cilantro

• Lacinato Kale

• Cherry Tomatoes

• Winterbor Kale

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UPCOMING FARM TOUR!

We will be hosting a farm tour on March 7th at 3pm. This is free to the public, just sign up on our website at www.greenbexarfarm.com

We would love all of you to join us and see where your food is being grown. You will get a chance to tour the farm, see our growing practices, and ask farmer Cody any questions you might have. 

We will also be selling some tomato, pepper, eggplant, and basil plants after the tour. We hope to see everyone there!

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Sugar Cookies with Pink Beet Icing 

Valentines Day is upon us and what better way to celebrate than with some yummy pink sugar cookies. Use any sugar cookie recipe you like or a shortcut pre-made one (Shhh…). This one below is delicious if you need one! Top them with this icing colored by beets instead of artificial food coloring. 

Sugar Cookies

1 1/2 cup icing sugar

1 cup margarine, softened

1 egg

1 tsp vanilla

1/2 tsp almond extract

2 1/2 cups flour

1 tsp baking soda

1 tsp cream of tartar

Mix icing sugar and margarine together. Add egg, vanilla, and almond extract. Set aside. Mix together flour, baking soda, and cream of tartar. Add to sugar mixture. Mix well and form into a ball. Chill for 2 to 3 hours.

Roll out on a lightly floured surface and cut out with cookie cutters. Place on a lightly greased cookie sheet. Bake at 375F for 7-8 minutes, or until lightly brown. Remove to racks and allow to fully cool before decorating.

Pink Beet Frosting

1/4 cup butter, softened

2 cups powdered sugar

2 tbsp beet juice

Cream together butter and powdered sugar. Add beet juice to desired level of pink and mix well.
Recipe courtesy of Kristin Graves

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All our crops made it through the cold days last week and plants are thriving with these sunny days.
We just started our tomato, pepper, eggplant, and cucumber seedlings for the Spring!

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In family news, our little sweetie turned ONE last week! Have y'all checked out the Tulip Farm in La Vernia? It is definitely worth checking out.

If you have any questions or concerns with your Salad Box, please reach out to us at greenbexarfarm@gmail.com

Thanks again for supporting local!

Cody & Natalie Scott
Green Bexar Farm

Winter CSA 2019/2020, Week 11

Salad Box CSA, Week 11!

This week's box will include:

• Spinach

• Heirloom Large Tomatoes

• Redbor Kale

• Broccoli Microgreens

• Red Radish

• Cherry Tomatoes

• Cilantro

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SPRING CSA

Our spring CSA starts March 13th! This CSA will include new items like onions, cucumbers, eggplant, turnips, green beans, and a pasture raised farm egg option.

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FRESH TOMATO PASTA

Ingredients 

• 12 oz fettucine, or your favorite pasta

• 1/2 lb thick cut bacon, cut in small pieces

• 1 tablespoon olive oil

• 1 tablespoon minced garlic

• 2 large tomatoes or 2 cups cherry tomatoes sliced 

• 1 red or yellow onion, diced

• pinch of crushed red pepper (optional)

• 1/3 cup red wine

• 1 lemon

• 1/4 cup plus more to serve, freshly grated parmesan

• Fresh Basil for topping

Directions:

1. Cook pasta to al dente, according to package directions

2. Crisp bacon in a large sauté pan over medium heat. Remove bacon to drain on a paper towel-lined plate and drain all but one tablespoon bacon fat from the pan

3. Add olive oil, onions, garlic, and red chili flakes. Cook until onions are translucent, then deglaze the pan with the wine. (Add wine to the pan and stir up any bits stuck to the bottom)

4. Add tomatoes and simmer for about 10 minutes until sauce is thickened. Season with salt and pepper to taste.

5. Drain pasta and add to tomato pan. Add bacon, toss with parmesan. Top with basil and squeeze the juice of 1 lemon over top. The lemon juice brightens up the dish and gives it a punch of flavor.

Enjoy!

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This week Cody has been flipping beds and planting new crops. We are excited for all the new produce we are introducing to our farm. 

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If you have any questions or concerns with your Salad Box, please reach out to us at greenbexarfarm@gmail.com

Thanks again for supporting local!

Cody & Natalie Scott
Green Bexar Farm

Winter CSA 2019/2020, Week 9

Salad Box CSA, Week 9!

We hope everyone is having a healthy and happy new year! This week's CSA box is full of beautiful, nutritious food to nourish our bodies. We hope everyone is making health a priority in 2020!

This week's box will include:

• Salad Mix

• Lemon Garlic Vinaigrette

• Purple Baby Carrots

• Golden Beets

• Large Heirloom tomatoes

• Cilantro Microgreens: We put these on our eggs almost every single day, give it a try!

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LEMON GARLIC VINIAGRETTE

We started making salad dressings!! This Lemon Garlic Vinaigrette is one my mother and I have been making for years. We have been tweaking the recipe over time to get it just right. I hope y 'all love it as much as we do. It is fresh and vibrant and really perks up your salad. It can also be used as a super yummy marinade, or to drizzle over roasted veggies.
 
** NO PRESERVATIVES
** NO CANOLA, SOYBEAN, OR SUNFLOWER OILS
** NO ARTIFICAIL INGREDIENTS
** NO SUGAR
** 100% PURE- 1ST COLD PRESSED OLIVE OIL
** FRESH SQUEEZED ORGANIC LEMON JUICE

These are freshly made with no preservatives so please try and use within 10 days. The fresh lemon juice and garlic can have a change in taste over time. Keep refrigerated. Olive oil hardens in the fridge, so set it out to get to room temperature before using or give it a few good shakes to emulsify. 

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ROASTED BEET SALAD

Ingredients:

• 1 bunch small to medium beets

• 4 cups salad mix

•  Lemon Garlic Vinaigrette

• Goat cheese

•  Walnuts or pecans

•  salt and pepper to taste

Directions:

1. Preheat oven to 400°F. Trim beets and scrub them, (reserve greens for another use). Quarter or half them. Place beets on a sheet pan, drizzle with a little olive oil, and sprinkle with salt and pepper.

2. Cover tightly with aluminum foil. Roast in middle of oven until tender, about 40 min. This can be done a day in advance if you'd like.

3. Toss greens with Lemon Garlic Vinaigrette. Top with beets, goat cheese, and nuts of your choice. Add another drizzle of vinaigrette. 

Enjoy!

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Tomatoes are in full production now and they have been loving these warm days!

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If you have any questions or concerns with your Salad Box, please reach out to us at greenbexarfarm@gmail.com

Thanks again for supporting local!

Cody & Natalie Scott
Green Bexar Farm

Winter CSA 2019/2020, Week 5

This week's box will include:

• Lettuce Mix

• Winterbor Kale

• Radish Medley

• Pint of Cherry Tomatoes

• Sunflower Microgreens. Microgreens are sprouted seedlings of vegetables and herbs that contain 40x more nutrients than their mature counterpart. Toss these on anything: eggs, salads, smoothies, sandwiches and main dishes  to elevate your meal with flavor and nutrition.

• Bunch of Cilantro

• Jar of homemade Candied Jalapeno's

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Candied Jalapeno's

Aka "Cowboy Candy"! These are sweet and spicy and oh so delicious. Our favorite way to eat this is poured over cream cheese and served with club crackers. Great appetizer for a holiday party or gathering! These are also great to throw a few spoonful's in with a slow cooked pork butt, or to give your burger a kick. 

These are freshly made and the flavor develops a bit more over time, so if you can resist opening for a couple weeks it will be worth it!

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HEARTY KALE SOUP

This is the perfect yummy, hearty soup for these cold nights. 

Ingredients

• 1 bunch of Winterbor Kale, plus a couple handfuls of Baby Kale. ( Any kale will work here, we just like a lot in there) 

• 1/2 an onion

• 1 lb. smoked sausage links

• 3-4 slices of bacon

•  4 or 5 Yukon Gold potatoes

•  2 cans of white Beans (I used 1 can White Northern Beans and 1 can chickpeas) 

•  64oz of any Broth (chicken, turkey, vegetable) I used some homemade turkey bone broth I made with my leftover Thanksgiving turkey.

• 1 or 2 bay leafs

• Salt, Pepper & Garlic powder

•  3 dashes of Cayenne powder (omit it you don't like any spice) 

• Green onion and parmesan cheese for topping

Directions:

1. Cube up bacon and cut onion into slices. Sauté over medium heat with a drizzle of oil until fat juices release and onions start to get tender.

2. Chop up Kale and add it to cook down. You can cover with a lid to speed up this process.  

3. Rinse and drain beans and add into pot

4. Slice up sausage and add into pot

5. Cube up potatoes and add in as well

6. Add broth, bay leaf, and season to taste.  

7. Crank the heat up. Put a lid on and drop down to a simmer until potatoes are cooked through. 

8. Serve topped with green onion and parmesan cheese

Enjoy!

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We are spending lots of time taking care of these tomatoes and trying to ensure their survival through the freezes we have had lately.
Please say some tomato prayers for us!

If you have any questions or concerns with your Salad Box, please reach out to us at greenbexarfarm@gmail.com

Thanks again for supporting local!

Cody & Natalie Scott
Green Bexar Farm

Winter CSA 2019/2020, Week 3

We hope everyone had a great Thanksgiving and you're enjoying all your fresh veggies.

This week's box will include:

• 1 lb. bag of Salad Mix

• Baby Kale

• Watermelon Radish

• 1 clamshell of Broccoli Microgreens. Microgreens are sprouted seedlings of vegetables and herbs that contain 40x more nutrients than their mature counterpart. Toss these on anything: eggs, salads, smoothies, sandwiches and main dishes to elevate your meal with flavor and nutrition.

• Baby Carrots

• Bell Peppers

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Baby Carrots

Once you taste these yummy sweet carrots you will never want to buy carrots from that plastic bag at the grocery store again. These are true baby carrots, meaning they are harvested before reaching maturity. The "baby carrots" from the grocery store are actually larger, crooked, or deformed carrots that are whittled down by machines and then soaked in a chlorine to rid all bacteria and extend shelf life....YUCK! **Remove tops, then store unwashed in a plastic or reusable produce bag in the refrigerator, carrots will last up to a month.

Broccoli Microgreens

These are probably the most popular microgreen right now. The primary benefits of Broccoli Microgreens is the concentration of a known cancer-fighting compound called sulforaphane. They have positive side effects in regulating blood glucose, antioxidants, proteins that help to protect vision, fight against cancer, diabetes, revitalize tissue, calm inflammation, activate enzymes and detoxify the body. Dr. Rhonda Patrick goes in detail about Broccoli Sprouts(aka micros) in this video with Joe Rogan: https://binged.it/2RmOS2u

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Braised Kale Salad

This is a super easy side dish to make or add a protein and make this into a whole meal.

Ingredients:

• 1/2 bag of Baby Kale (about 6 ounces)

• 2 or 3 cloves of garlic

• 1/2 an onion

• 2 slices of bacon

• 1/2 a medium watermelon radish or a whole small one

• Red wine Vinegar

• Olive Oil

• Salt & Pepper

Directions:

1. Cut bacon into chunks and sauté over medium heat until fat juices release.

2. Add in sliced onion and chopped garlic to pan until bacon gets crispy and onions translucent. 

3. Slice up watermelon radish and add them in to sauté for a couple minutes. You want to keep a slight crunch on these. 

4. Add in heaping piles of kale, this will wilt down quite a bit. 

5. Add in a big swig (to your liking) of red wine vinegar and olive oil and let the kale cook down. 

Enjoy!

Onions went in the ground last week! We planted about 1000 onions. They take about 6 months to grow and will be ready for the Spring CSA March 13th!!

If you have any questions or concerns with your Salad Box, please reach out to us at greenbexarfarm@gmail.com

Thanks again for supporting local!

Cody & Natalie Scott
Green Bexar Farm

Winter CSA 2019/2020, Week 1

Welcome to our Salad Box CSA!!

We are so happy to provide you with tasty, local, organic produce. We would like to send out some tips, updates, and recipes for you to try with ingredients from your Salad Box.

This week's box will include:

• 1 lb bag of Salad Mix

• 1 bunch of Mizuna (Japanese Mustard Greens) These are great in Asian dishes, tossed into a stir-fry, soup, pasta, or simply sauté with garlic and olive oil.

• French Breakfast Radish

• 1 clamshell of Sunflower shoots Microgreens. Microgreens are sprouted seedlings of vegetables and herbs that contain 40x more nutrients than their mature counterpart. Toss these on anything: eggs, salads, sandwiches and main dishes to elevate your meal with flavor and nutrition.

• Baby Poblano Peppers

• Bell Peppers

• Baby Bulls Blood Beets or Golden Beets

• Jalapeno Peppers

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Storage Tips

For maximum shelf life and freshness please keep all vegetables stored in the refrigerator or crisper. For root vegetables such as radishes, beets and carrots, remove the leafy tops and store in an airtight bag in refrigerator. Leave about an inch of green on them to prevent dehydration. To store bunched greens, such as Mizuna, wrap in a damp paper towel, or sealed bag, and store in refrigerator.

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Avocado Toast
This is so simple and delicious to make. Please give this one a try!
All varieties work here. I have never met a radish or a microgreen that wasn't delicious on Avocado toast!
- Toast some of your favorite bread. I used Sourdough here.
- Mash up some avocado with a small squeeze of lemon juice.
- Spread avocado on toast and top with sliced breakfast radish, sunflower sprouts, sea salt, and crushed red pepper flakes. (Bagel Seasoning is great on this too)

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CRUNCHY MIZUNA SALAD

Ingredients:

• 1 bunch of Mizuna (makes about 4 cups chopped)

• 3/4 cup French breakfast radish, chopped into matchsticks

• 3/4 cup apples, sliced into matchsticks

• Mandarin Oranges are great in this too, I just didn't have any on hand.

• 5 Tablespoons Rice wine vinegar

• 2 teaspoons lemon juice

• 2 tablespoons Sesame Oil

• 1-2 tablespoons of “Bagel” seasoning or sesame seeds

Directions:

1. Chop Mizuna into bite size pieces discarding any larger, tougher stems. Slice up radishes and apples into matchstick size pieces.

2. In a bowl whisk together rice wine vinegar, lemon juice, sesame oil and salt.

3. Toss Mizuna, apples, radishes and dressing together in a medium sized bowl. Use as much dressing as you like. I used about 3/4 of the mixture.

4. Let chill in the refrigerator for at least 30 minutes. This will allow all the flavors to develop.

5. Serve topped with Bagel Seasoning or sesame seeds

Enjoy!

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Stay tuned…

Tomatoes will be ready soon!!

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If you have any questions or concerns with your Salad Box, please reach out to us at greenbexarfarm@gmail.com

Thanks for supporting local!

Cody & Natalie Scott Green Bexar Farm

Farm to Table Event

We are thrilled to announce that the San Antonio Chef Cooperatives is hosting an event here at our farm on Nov. 3, 2019! Come check out the farm and eat some amazing, local, farm fresh food. We will have some great music from our good friend Chad Boyd Band, along with two local breweries and a winery. This is a family friendly event so bring the kiddos and come have a good time. Check out all the details are below!

TICKETS: $55 per person - can be purchased online at: https://www.chefcooperatives.com/event

Chef Cooperatives' To Benefit

Green Bexar Farms

WHO: San Antonio’s Chef Cooperatives, a nonprofit comprised of well-known San Antonio chefs, has been instrumental in raising funds through their pop-up events to actively support the health and prosperity of South Central Texas farmers, ranchers and vintners, as well as the local communities. The Chefs have also been first responders, feeding these same communities during times of disaster.

 WHAT: Chef Cooperatives is thrilled to announce their next farm pop-up to be held at and to benefit local beyond organic farm, Green Bexar Farm, located in the Eastern part of Bexar County. 

 Live old school country music provided by the Chad Boyd Band. 

 Green Bexar Farm, owned by husband and wife team, Cody and Natalie Scott, sits on a 10-acre pecan orchard, where besides pecans, they produce salad greens, micro greens, root vegetables and beautiful greenhouse tomatoes, which they sell at the Pearl Farmers Market and to local restaurants. 

 Funds raised through this event will go towards building a store, learning center and wash and pack station, which will allow the farm to sell directly to the local community in Eastern Bexar County, which is situated in a food desert.

 "This event will be the first time we've opened up our farm to the local community, and we're excited to introduce ourselves and get to collaborate with the Chef Cooperatives to serve some really good food and display what we do here," said Cody Scott.

 "What's interesting for us is we've helped so many farms in the past five years that it's becoming a challenge to find local farms to help. That's the goal, though, to support thriving independent farms in our local community, which connects farmers to chefs and the people of San Antonio in a much more organic and authentic way. It's rewarding seeing our efforts come to fruition," added Stephen Paprocki, President of Chef Cooperatives.  

 WHERE:

Green Bexar Farm

14997 FM 1346

Saint Hedwig, TX 78152

Google Maps

MENU:
Family Style Dishes
~ Cochinita Pibil - Marinated Pork w/ Anchiote, Lime, Garlic, Onion, Coriander
~ Fresh Tortillas
~ Duo of Fresh, Grilled Salsas, Pecan Chimichurri
~ Pico, Goatilicious Queso
~ Special Leaf-Brined and Spit-Fired Whole Chickens
~ South Texas Shrimp Boil, Corn, Chorizo, Papas
~ Green Bexar Farm Tomatoes & Roasted Peppers
~ Green Bexar Farm Lettuces, Roasted Bell Pepper Vinny

Desserts
~Roasted Apple Goat Cheese Cheesecakes topped with Fire-Caramelized Pumpkin Mousse & Drizzled with Deep River Specialty Foods' Brulee Sauce and Candied Pecan Crumble Shortbread Crust

Local Winery (sponsor)
~Slate Mill Wine Collective featuring 1851 Vineyards: 2017 Trebbiano, 2016 Cabernet Sauvignon, 2016 Tempranillo

Local Breweries (sponsors)
~Dorćol Distilling & Brewing Co., makers of HighWheel, Real Ale Brewing Co., Oasis Brewery

Other (sponsors)
~Madge’s Fermented Foods Michelada Bar
Cold Brew Nitro Coffee from Patricia Butler

CHEFS:

Chris Cook of Special Leaf 

Adrian Davila of Davila's BBQ

Katrina Flores of San Antonio Botanical Garden

Michael Grimes of Southern Grit Flavor 

Jarrad Gwaltney of Boiler House 

Tatu Herrera of Folklores Coffee House

Ian Lanphear of Naibor

Teddy Liang of Alamo Biscuit Co.

Kerry Martin of Potluck Beverage Co.

Joseph Thadeus Martinez of Silo Prime

Shane McClellan of Dad's Place

Michael Miller of Madge's Food Company 

Fernando Ortega of ILOVEACEITE US Olive Oil Co.

Vanguelis Pablopulos of Petroleum Club

Stephen Paprocki of Texas Black Gold Garlic

Oscar Perez of Tio Pelon's Salsita 

Toby Soto of Humo of San Antonio

Cheri White of Deep River Specialty Foods

SUPPORTERS:
 Aurelia’s Chorizo

Coffeecionado

Dickies Seafood Copano Blue Shrimp

JJ and S Produce

M and T Rabbitry and Poultry

Madge’s Food Company

Ragels Ziegenhof Goat Cheese

Zanzenberg Farms

Alamo Brewery

Dorcol Distillery

1851 Vineyards

Oasis Brewery

Real Ale

Farm Store

We are breaking ground!

We are thrilled to announce plans to open a farm store! We will be offering fresh organic produce, meats, eggs, breads, and specialty items. We will sell our produce directly through the farm store and will also sell other locally sourced products. This area we live in is lacking local nutritional food and we cannot wait to serve our community the best products possible.

This farm store will be located right here on our land where we grow all of our produce and all of our babies. Our mission is to support small scale growers and producers and promote eating local, fresh, organic products.