Taking the Plunge - Joining a CSA

I did it. I finally joined a CSA. CSA stands for Community Supported Agriculture. It works a bit differently than the usual way you buy your produce. In a CSA you buy a share for that growing season, you pay an up front price and then each week you pick up a box with your share of that weeks harvest. The CSA farmer tries to grow a great assortment so your box has a good variety. Since it was my first year, I opted for a bi-weekly box. I love the idea of a CSA. I think it is good for local economies, I like knowing that my farmer doesn't use a multitude of pesticides, and I like that my produce wasn't trucked across the country using lots of petroleum in the process. The challenge for me will be to use my box of produce and trying not to waste any if possible. An even bigger challenge, however, is that I grew up avoiding vegetables, so I haven't worked with many greens, root vegetables and squashes. I want to incorporate more greens into my diet, so finding recipes I like will be an adventure. I have been preparing for over a year now by purchasing some books to help such as Greens Glorious Greens! byJohnna Albi and Catherine Walthers and From Asparagus to Zucchini by the Madison Area CSA. There are also some great CSA recipe websites. If I do stumble upon any great dishes, I'll pass them on.

If you want to find a CSA in your area check out Local Harvest.

Links for storing and using your CSA produce:

Maritquita Farms - Great resource for vegetable info and recipes!

Live Earth Farm CSA Notes from Debbie's Kitchen A ton of recipes, they've been adding recipes since 2002.

Anchor Run - Lots of recipes

This post is linked to Grain-Free Tuesdays.

Wheat Lectins, Soybean Lectins, and the GI Tract

Here is an interesting piece of research highlighted by David of Healthy Diets and Science. (David's site is fun to browse around in). The study is titled "Lectin-Based Food Poisoning: A New Mechanism of Protein Toxicity". In this study the researchers find the plant lectins wheat germ agglutinin (WGA) and soybean agglutinin (SGA) can not only inhibit repair of gi cells when damaged, they also can block mucus production that the body uses to lubricate damaged areas. Some interesting highlights:

"Areas of epithelial cell necrosis and even zones of complete epithelial cell denudation are seen in biopsies of the stomach and intestine of mammals and insects fed plant lectins. Indeed, the plant lectin may function as a natural insecticide. Epithelial cell microvilli particularly are affected by lectin exposure..."

"Epithelial cells lining the GI tract in vivo, unlike cells in vitro, are constantly exposed to mechanical stress and, consequently, frequently suffer plasma membrane disruptions. However, cell death is not the only outcome of this type of injury: cells are capable of rapidly repairing and thereby surviving plasma membrane disruptions. One key step of the repair mechanism, reviewed in, is exocytotic. For large disruptions, this exocytotic reaction functions by adding a ‘patch’ of intracellular membrane to plasma membrane surrounding the disruption site."

"Exocytosis, which is required for membrane repair, is likely targeted by this class of toxin: previous studies showed that lectins can inhibit exocytosis, and we show here that, in particular, mucin exocytosis, which is coupled to repair in the cells we have studied, is potently inhibited by lectins. Moreover, we have found (data not shown) that inhibition of repair is rapid in onset (<1 min after addition to cell medium) and rapidly reversed by lectin washoff ."

"Because lectins, based on the damage they do to the lining of the GI tract, and their hypertrophic effect, have been implicated in, respectively, celiac disease and cancer, knowledge of this mechanism may have implications beyond a better understanding of food poisoning."

This post is linked to Grain-Free Tuesdays and Fight Back Fridays.

Almond Flour Pancakes (SCD)

I didn't have enough eggs this morning to make our usual waffle recipe, so I tried adding one half cup of yogurt. Wafflewise it was a disaster, but pancakewise, it was delicious. These taste just like the gluten laden version.

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free, Grain-Free Tuesdays at HellaDelicious,  and Tuesdays at the Table at All the Small Stuff.

Almond Flour Pancakes

1 cup Almond Flour
1/4 teas. Baking Soda
1/4 teas. Sea Salt
1/2 cup Yogurt
2 TBSP. Honey
3 Eggs
1/2 teas. Vanilla Extract
1/4 teas. Almond Extract
Oil for Frying

In a mixing bowl, combine dry ingredients, then mix in other ingredients until smooth. Heat the oil in a non-stick pan over medium heat. Add small drops of batter, making pancakes about 3 inches in diameter each. Cook until golden brown on both sides. Makes about 12 pancakes.

Top with Raspberry Syrup.

Great Recipe - Creamy Cilantro Lime Sauce from The Dairy Free Diva (SCD, GFCF, Nut-Free)

I saw this tasty recipe for Creamy Cilantro Lime Sauce on Stephanie of The Dairy Free Diva's site. It sounded so yummy I immediately began to think of ways to use it. Shrimp Salad? On Mexican food? Hmmm. I just happened to have some cooked chicken breast in the fridge and it was perfect for chicken salad. The lime and cilantro flavors go so well with chicken. I used all mayo, instead of part mayo/part sour cream, and added it to one half pound of cooked and finely diced chicken breast. I now have a new favorite chicken salad for lunches. Thanks Stephanie!

Peanut Butter Truffles (Advanced SCD)

For those of you who enjoyed Reese's Peanut Butter Cups, here is a SCD treat. Note: peanut butter is an advanced food for the SCD.

This post is linked to Sugar-Free Sundays at Flip Cookbook, Fight Back Fridays at Food Renegade, and Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.

Peanut Butter Truffles (Advanced SCD)

1 cup Creamy Peanut Butter (SCD legal for SCD'ers)
8 TBSP (one stick) Butter
1 cup Almond Flour (not almond meal)
2 TBSP Honey (adjust if you need to)
1 1/2 cups Unsweetened Coconut Flakes

In a food processor combine peanut butter, butter, almond flour and honey. Pulse until smooth and creamy. Put into a freezer safe bowl and freeze a couple of hours until solid. Scoop out with a teaspoon, roll into balls and then roll in coconut to coat. Keep refrigerated until ready to serve. Makes about 24 truffles.