Category: Food & Farms

  • 7 Reasons Why You Need to Eat Cherries This Season

    7 Reasons Why You Need to Eat Cherries This Season

     

    1. Cherries are a smart sweet. They score low on the glycemic index for a fruit, keeping us fuller longer and helping curb our appetites.

     

    1. Cherries will help you snooze. They are a natural source of melatonin, a compound found in our bodies that helps us regulate healthy sleep cycles.

     

    1. Our ancestors have been chomping on cherries for years (and years).  Archaeologists discovered fossilized cherry pits in prehistoric caves. The earliest mention of them was in the year 300 BC!

     

    1. Cherries come in many varieties. There are over 1000 varieties, including our personal favorite at Basil Bandwagon: Rainier Cherries!

     

    1. Cherries combat inflammation. All varieties: dark, sweet, Rainier, etc. all lower uric acid, which is a key contributor to the inflammation that can make us feel stiff, achy, puffy and sore.

     

    1. Cherries are rich in anthocynanins. Say what, now? Anthocynanins are a class of flavonoids found in many fruits that give them their vibrant colors. The health benefits of them can be far-reaching: boosting cognitive performance, supporting liver health, optimizing vision, and more!

     

    1. Cherries are fun! In fact, cherry pit spitting contests are no joke! The world record for spitting was made during the International Cherry Pit-Spitting Championship in Eau Claire, Michigan, in 2004: 93 feet, 6.5 inches!!!

     

    Sources:

    http://mentalfloss.com/article/82858/13-sweet-facts-about-cherries

    http://www.lifeextension.com/magazine/2007/12/sf_cherries/page-01  

    http://www.naturallivingideas.com/7-reasons-to-eat-more-anthocyanins-and-top-foods/

    http://www.guinnessworldrecords.com/world-records/cherry-stone-spitting-greatest-distance

    https://en.wikipedia.org/wiki/Cherry_pit_spitting

     

     

     

     

     

  • July Fourth FAVE’s!

    July Fourth FAVE’s!

    Here’s a small slice of what we’re eating tomorrow:

    Local Ground Beef from Cotton Cattle in Bethlehem Township, NJ

    We got to visit this farm on our 24 Stop Anniversary tour and were just BLOWN AWAY at the beauty of the pastures and the philosophy of how the animals are raised. Well tended land, 100% native plants, carefully curated and a life of ease for the cows themselves. We love that this meat is LOCAL, humane and the highest quality we can find!

    Local Burgers: Cotton Cattle

    Local Dill Cheese Curds from Sugar Maple Jerseys in Stockton, NJ

    These addictive lumps of goodness are about as local as you can get- and come from some of the most beautiful cows you’ll ever see. Check out our live tour where we met Heidi and her gorgeous ladies!

    Upton’s Natural Bar-B-Que Jackfruit 

    This may not be local- but we love it because it’s a vegan product with very minimal processing. It’s gluten free, soy free and preservative free! Jackfruit is the largest tree-borne fruit in the world, and has a fibrous texture that is perfect for piling on sandwiches or filling wraps for summer BBQ dishes!


    Dry Sparkling Watermelon

    This is the PERFECT mixer for cocktails or alone over ice, and the flavor is dead-on. Only 12 grams of sugar and no preservatives make this a clean option for summer drinks that will be the hit of the party!

    More favorites:

    -Local par-baked pizzas from Market Pizza in Stockon, NJ

    –Niman Ranch Certified Humane Sausage

    Annies Organic Hot Dogs

    filfil Garlic Hot Sauce

    Tofurky Sausages

    Lightlife Smart Dogs

    Annies BBQ Sauce

    Jackson Honest Purple Heirloom Chips

    Local Produce

     

     

  • Zucchini, Corn & Black Bean Tacos

    Zucchini, Corn & Black Bean Tacos

    Zucchini is a superhero when it comes to healthy eating. You can do SO much with it. This week’s video shows our favorite ways to prep it for maximum flavor.

    https://vimeo.com/206063032

    Once you have your zucchini cleaned and chopped- you have a world of possibilities. Here’s one of our favorite meatless recipes that easy to throw together and packs a LOT of flavor!

    Zucchini, Corn & Black Bean Tacos

     

    Ingredients:

     

    • 3 Tablespoons Oil
    • 2 Cups Frozen Corn
    • 1 Yellow Onion
    • 3 Cloves Garlic
    • 2 Red Peppers
    • 1 Jalapeno
    • 3 Medium Zucchini
    • 1 can Black Bean, rinsed
    • 1 Tablespoon Cilantro
    • Juice 1 Lime
    • 3/4 Cup of Full Fat Greek Yogurt
    • 8 Tortilla

     

    1. Heat 1/2 of the oil in a pan.
    2. Cook/caramelize Onion for 5 minutes.
    3. Add Garlic, cook for 1 min
    4. Add Red Peppers, cook for 5 minutes
    5. Add Zucchini and Corn and cook for 5 minutes
    6. Add Black Beans and Cilantro and cook for 3 minutes.
    7. Mix Lime Juice with Yogurt
    8. Toast tortillas if desired
    9. Spoon Zucchini, Corn and Black Bean mixture onto tortillas. Top with Lime/Yogurt mixture and add salsa of your choice.

     

  • How to Slice an Ataulfo Mango

    Make the most of our Fresh Deals on Organic Produce by knowing how to use them!

     

     

     

  • Bio Dynamic: Above and Beyond Organic

    Bio Dynamic: Above and Beyond Organic

    As a conscious consumer, you like to be aware of the quality of all ingredients in your food as well as the labeling that denotes the quality.  

    A new and important label you may or may not yet be familiar with is taking USDA Organic standards to the next level. “Biodynamic®” is an exciting — yet complex — way of growing crops and here’s what it involves:

     

    Biodynamic farming:

     

          • Meets all USDA Organic Program standards

          •Avoids use of synthetic pesticides, fertilizers and transgenic contamination; instead, focuses on farm-generated living solutions to control pests and fertility

        •Sets aside at least 10% of total acreage for biodiversity

     

    Overall, Biodynamic farmers view their farms as self-contained, self-sustaining organisms. The wellbeing of the farm animals, the farmer, the grounds and the Earth are viewed as integral parts that make up a whole.

     

    To qualify as a Certified Biodynamic farm or product, it must be certified by Demeter USA- a non-profit formed in 1985 to promote Biodynamic agriculture. Demeter USA is part of Demeter International – the oldest ecological certification organization operating in 45 countries globally.

     

    Check out the products for yourself- look for this tag:

    BioDynamic Shelf Talker

    For more information on Biodynamic standards, click here.

  • Taste the Difference!

    Taste the Difference!

    Taste the Difference Graphic

  • Summer Vegetables: Grill-Ready and Delicious!

    Summer Vegetables: Grill-Ready and Delicious!

    Our local producers are bringing in the perfect vegetables for grilling:

    •Walla Walla Onion from Blooming Glen Farm

    •Zephyr Squash, Fennel, and Golden Zucchini from Sandbrook Meadow Farm

    •Paprika Peppers from Millwood Springs Farm.

    •Long Hot Frying Peppers from Zone 7

    •Purple Bell Peppers from Profeta Farms

     

    Here’s our method for getting the most flavor out of these beauties:

     

    • 2⁄3cup organic olive oil
    • 1⁄3cup balsamic vinegar
    • 1⁄4cup minced onion
    • 1tablespoon chopped fresh basil
    • 1teaspoon minced garlic
    • 1⁄2teaspoon kosher salt
    • 1⁄4teaspoon fresh ground black pepper
    1. Combine all ingredients and mix well.
    2. Marinade cut vegetables for 3 to 4 hours and then grill or brush marinade onto vegetables as you grill.
    3. Yield 1 cup marinade.

     

  • Meet the Farmer: Alex Sawatzky, Sandbrook Meadow Farm

    Meet the Farmer: Alex Sawatzky, Sandbrook Meadow Farm

    Sandbrook Meadow Farm is set on 50 acres in the beautiful rolling farmland of Stockton in Hunterdon County, New Jersey. Partners, farmer Alex Sawatzky and landowners Brent and Deirdre Alderfer, produce certified organic vegetables weekly throughout the growing season. Sandbrook Meadow Farm is committed to preserving the integrity of the land and the joys of farm community through responsible organic farming practices

    Alex Sawicki, Sandbrook Meadow Farm, Basil BandwagonQ. How did you get into farming?

    A.  Farming is somewhat of a recent vocational choice for me.  I studied history in college with the intention of pursuing a teaching career in secondary education. However, shortly after graduating, I participated in an internship at a sustainable living and environmental education center in Costa Rica that changed my life. I finally found out what passion was for the first time. I fell in love with growing food as a part of living more sustainably. Conserving resources and consuming responsibly became part of my value system. For me, that included growing food in a way that enhanced the local community while maintaining and improving the integrity of the land. Upon my return to the States, I completed an internship at an organic vegetable farm and haven’t looked back since. I have been farming for six years now in the Northeast and started Sandbrook Meadow Farm in 2011 with Brent and Deirdre Alderfer. The farm is a Community Supported Agriculture (CSA) operation, providing organic produce to almost 300 families weekly during the growing season.

    Q.  What are your biggest challenges?

    crops growing, Sandbrook Meadow Farm, Basil BandwagonA.  Weather is such an unpredictable beast, and its mood swings affect everything we do. We are often at the mercy of Mother Nature, but we continue to strive to do the things we can control well, and not stress about what we can’t. Weather extremes appear to be the new pattern … too much rain, too dry, too hot, or too cold. The other major challenge is finding the opportunities to improve. As a farmer, you often only get one or two chances a season to observe the life of a crop. That doesn’t amount to a surplus of notes and data to learn from. The importance of taking the time to observe cause and effect with all the variables that come along with farming is invaluable to say the least. Our goal every year is simple: to grow food better than we did the year before.

    Q.  What do you see in the future of Sandbrook Meadow Farm?

    A.  We have evolved and grown over the five years since our inception. The size of our current operation feels right though. It is important for us to maintain the sense of a community supported farm. If we aspire to continue to expand, we would undoubtedly lose the intimate connection with our members and customers. I want people to know where their food comes from and to know their farmer. If everyone knew who produced their food, it would change the world as we know it in a phenomenal way.

    [button icon=”” target=”_blank” text=”Visit the website” link=”http://www.sandbrookmeadowfarm.com”]