{"id":9141,"date":"2013-08-28T16:10:47","date_gmt":"2013-08-28T16:10:47","guid":{"rendered":"http:\/\/www.nutritionknowhow.org\/blog\/?p=9141"},"modified":"2013-08-28T20:43:19","modified_gmt":"2013-08-28T20:43:19","slug":"9141","status":"publish","type":"post","link":"https:\/\/nutritionknowhow.org\/blog\/c\/9141\/","title":{"rendered":"Community Supported Agriculture"},"content":{"rendered":"<p>We are excited to launch our new Nutrition Know How web site design and we welcome input on increasing the ease of use, article ideas, etc.\u00a0During the growing season we will be highlighting how to prepare, cook and store\u00a0<span style=\"font-size: 15px;\">in-season fresh produce from a local Community Supported Agriculture (CSA) program. <\/span><a title=\"CSA short for Community Supported Agriculture\" href=\"http:\/\/www.nutritionknowhow.org\/blog\/nutrition-2\/csa-short-for-community-supported-agriculture\/\">What is CSA?<\/a>\u00a0 CSA is when a farmer(s) offers a certain number of &#8220;shares&#8221; to the public. Consumers may purchase a &#8220;membership&#8221; or a &#8220;subscription&#8221; and in return receive a bag of seasonal produce each week throughout the farming season. Below are the recipes I made using this week&#8217;s bag of fresh produce.<\/p>\n<p><a href=\"http:\/\/food.unl.edu\/web\/localfoods\/fmcsa#CSA\">Click here to view a list of CSA&#8217;s in Nebraska.<\/a><\/p>\n<p><b>Advantages for consumers:<\/b><\/p>\n<ul>\n<li><span style=\"font-size: 15px;\">Receiving fresh food from a known source.<\/span><\/li>\n<li><span style=\"font-size: 15px;\">Improving\u00a0understanding about food production.<\/span><\/li>\n<li><span style=\"font-size: 15px;\">Improving knowledge of in-season produce.<\/span><\/li>\n<li><span style=\"font-size: 15px;\">Learning about new and traditional varieties of fruit, vegetables and herbs.<\/span><\/li>\n<li><span style=\"font-size: 15px;\">Having access to a farm as a resource for education, work and leisure.<\/span><\/li>\n<li><span style=\"font-size: 15px;\">Improved health through an increased intake of fruits and vegetables.<\/span><\/li>\n<li><span style=\"font-size: 15px;\">Sense of belonging to a community.<\/span><\/li>\n<\/ul>\n<p><b>Crowd Pleasing Baked Peaches<a href=\"http:\/\/www.nutritionknowhow.org\/blog\/wp-content\/uploads\/2013\/08\/peach2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-9143 alignright\" alt=\"peach2\" src=\"http:\/\/www.nutritionknowhow.org\/blog\/wp-content\/uploads\/2013\/08\/peach2-300x200.jpg\" width=\"350\" height=\"250\" \/><\/a><br \/>\n<\/b><\/p>\n<p><em>Ingredients<\/em><\/p>\n<p>3 \u00a0 \u00a0 \u00a0 \u00a0 Fresh peaches<br \/>\n2 \u00a0 \u00a0 \u00a0 \u00a0 T. Butter<br \/>\n6 \u00a0 \u00a0 \u00a0 \u00a0 T. Brown sugar<br \/>\n2 \u00a0 \u00a0 \u00a0 \u00a0 T. Ground cinnamon<\/p>\n<p><em>Directions<\/em><\/p>\n<ol>\n<li>Halve peaches and remove the pit.<\/li>\n<li>Place in a baking dish, skin side down.<\/li>\n<li>Place \u00bd teaspoon butter in the hallow of each peach, top each peach with 1 tablespoon brown sugar, and sprinkle with cinnamon.<\/li>\n<li>Bake at 375\u00b0F for 20-25 minutes until tender.<\/li>\n<\/ol>\n<p><strong>Smashed Potatoes<a href=\"http:\/\/www.nutritionknowhow.org\/blog\/wp-content\/uploads\/2013\/08\/smashedpotato3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-9149 alignright\" alt=\"smashedpotato3\" src=\"http:\/\/www.nutritionknowhow.org\/blog\/wp-content\/uploads\/2013\/08\/smashedpotato3-300x200.jpg\" width=\"350\" height=\"250\" \/><\/a><\/strong><\/p>\n<p><em>Ingredients<\/em><\/p>\n<p>Small roasting potatoes<br \/>\nOlive Oil<br \/>\nGarlic Salt<\/p>\n<p><em>Directions<\/em><\/p>\n<ol>\n<li>Place potatoes on a baking sheet and brush olive oil on the potatoes.\u00a0 Sprinkle with garlic salt.<\/li>\n<li>Bake 25 minutes at 425\u00b0F<\/li>\n<li>Remove from the oven and use another baking sheet to smash the potatoes.<\/li>\n<li>Bake smashed potatoes for 20 minutes at 425\u00b0.<\/li>\n<li>Flip and return to the oven for another 15 minutes.<\/li>\n<li>Serve with sour cream, shredded cheese or the kiddos may enjoy dipping them in ketchup or Ranch dressing.<\/li>\n<\/ol>\n<p><strong>Fresh Roasted Green Beans<a href=\"http:\/\/www.nutritionknowhow.org\/blog\/wp-content\/uploads\/2013\/08\/greenbean3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-9147 alignright\" alt=\"greenbean3\" src=\"http:\/\/www.nutritionknowhow.org\/blog\/wp-content\/uploads\/2013\/08\/greenbean3-300x222.jpg\" width=\"350\" height=\"250\" \/><\/a><\/strong><\/p>\n<p><em>Ingredients<\/em><\/p>\n<p>Fresh green beans<br \/>\nOlive oil<br \/>\nMinced garlic<br \/>\nChili Powder<\/p>\n<p><em>Directions\u00a0<\/em><\/p>\n<p>Cooking Note:\u00a0 Often when I cook fresh green beans they turn out rubbery.\u00a0 So this time I decided to blanch<br \/>\nthem before roasting them in the oven.\u00a0 It worked; they turned out great.<\/p>\n<ol>\n<li>Preheat oven to 425\u00b0F.<\/li>\n<li>Wash and cut fresh green beans.<\/li>\n<li>Bring water to boil in a medium sauce pan. Add green beans and cook for 5 minutes on medium heat.\u00a0 Drain beans.<\/li>\n<li>Coat green beans with olive oil.\u00a0 Sprinkle with minced garlic and chili powder.<\/li>\n<li>For easy clean up cover the baking sheet with aluminum foil.\u00a0 Spread the beans evenly onto a baking sheet.<\/li>\n<\/ol>\n<p>Bake for 15-20 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>We are excited to launch our new Nutrition Know How web site design and we welcome input on increasing the ease of use, article ideas, etc.\u00a0During the growing season we will be highlighting how to prepare, cook and store\u00a0in-season fresh produce from a local Community Supported Agriculture (CSA) program. What is CSA?\u00a0 CSA is when a farmer(s) offers a certain&nbsp;<a href=\"https:\/\/nutritionknowhow.org\/blog\/c\/9141\/\" class=\"read-more\">Continue Reading<\/a><\/p>\n","protected":false},"author":5,"featured_media":9144,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[790,780,55],"tags":[804,381,803,805,806],"class_list":["post-9141","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-i","category-nutrition-2","category-c","tag-baked-peaches","tag-community-supported-agriculture","tag-farm-fresh-produce","tag-roasted-green-beans","tag-smashed-potatoes","cat-790-id","cat-780-id","cat-55-id"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/nutritionknowhow.org\/blog\/wp-content\/uploads\/2013\/08\/peach3.jpg","_links":{"self":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/9141"}],"collection":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/comments?post=9141"}],"version-history":[{"count":25,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/9141\/revisions"}],"predecessor-version":[{"id":9167,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/9141\/revisions\/9167"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/media\/9144"}],"wp:attachment":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/media?parent=9141"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/categories?post=9141"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/tags?post=9141"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}