Tag Archives: pesto

Member Highlight & Giveaway: Georgie Grossman from Sprouting Sky // Parsley Pesto Recipe

August 3rd, 2012

It’s time to get to know your fellow Urban Acres members!  (see how to become a member here.)

This is an especially exciting member highlight, because it includes our first giveaway for one lucky reader!

Georgie Grossman

Today, we’d like to introduce you to Georgie Grossman from our Oak Cliff location.  After 31 years in education, Georgie decided  to travel a new path – health coach.  She started her health coaching business, Sprouting Sky, because she wants to help people make the changes in their lives that they want to make, but aren’t sure where to begin.  Georgie helps people unravel the overwhelming challenge of change and find a few first steps to take. “Then I stick around for support when things get rough,” Georgie says. “We all know changing something as personal as our eating habits can be tough. Those are the times it’s nice to have a friend to lean on.”

***Georgie is generously giving away 1 free hour of her health coaching services to one lucky reader!  See the end of this post for how to enter.

You can learn more about Georgie at www.sproutingsky.com or on their Facebook page.

Georgie, what inspired you to become a part of Urban Acres?
Our family has been eating loads of fresh organic fruits and veggies for a while now. When we heard we could buy local organic produce we were excited about supporting local businesses and reducing our carbon footprint at the same time.

When and why did you decide to start eating real, wholesome food?
My transition from the standard American diet to where I am today has been a long one, 20+ years. Along the way our family has tried out almost every diet out there, Fit for Life, Suzanne Summers, Perricone, Raw and more. After reading Michael Pollan’s book, In Defense of Food, we pretty much settled on lots of fruit and veggies, raw as much a possible, a little meat, eggs and dairy and lots of water. We make time to prepare and share our meals which makes them even more nourishing for our bodies and souls.

What is your favorite part about the “co-op style” produce?
Surprises! I love finding out what’s in our box and being creative. Putting dinner on the table, using only what’s in the cupboard, is my favorite challenge.

What’s your favorite produce tip/trick?
We drink green smoothies every morning so we always have lots of greens in the house. Once I had a full head of kale left before going on a two-week vacation. I couldn’t bear to throw it away, so I tossed it into a ziplock bag and right into the freezer. You wouldn’t believe how easy it is to get a frozen kale leaf off of it’s stalk! Now when we get more greens than I can fit into our refrigerator produce drawer I just toss the extra right into the freezer for use during the following week.

If/when you do eat out, what is one of your favorite restaurants in Dallas?
We eat at a variety of restaurants, but stick mainly to those that use local produce and organic meats. Since we like to eat local our usuals are Bolsa, Smoke, and Nova.

Do you grow any food at home? If so, what’s growing in your garden right now?
We live in Lake Cliff Tower, so a garden of our own isn’t an option these days. But we missed our herb garden so much that we worked with management to use three of the large pots on the patio to plant rosemary, sage, oregano, thyme, basil and mint. We’re just learning about using purslane in salads and smoothies, so we’re looking for space in one of the other pots to expand our urban homestead activities.

What is your favorite fruit? Favorite veggie? Why?
I have found that I really love pears. We use them in green smoothies, I put them in my granola, cut them up and eat them with almond butter and even add them to green salads with blue cheese and pecans. Oh, and they’re good poached in wine. Such a versatile fruit!

I wanted to say avocado or tomato was my favorite veggie, but they’re fruit, so we’ll have to go with asparagus. Our family loves it steamed, stir-fried, grilled, broiled and even raw. Shave it on a mandolin along with a good Parmesan cheese and dress with a great olive oil, a squeeze of fresh lemon juice and salt & pepper.

What is your favorite site to get recipes from?
I own over 100 cookbooks and receive Food & Wine and Saveur magazines each month, so we don’t lack for options. But, lately we’ve been dabbling with the Acid/Alkaline diet so I’ve been checking out the Alkaline Sisters.  It’s a beautiful site with great fresh recipes.

Do you have any produce tips for our other members? What would you say to other members who are still trying to figure out this “co-op style produce” thing? Anything to inspire them?
If you’re like us, a whole share for two people, eating produce while it’s fresh can be a challenge. Those fruits and veggies we can’t eat up before they become overly ripe, go into the freezer. Cut your fruit or veggie into pieces the size you will want to use them, spread them out on a cookie sheet and freeze until solid, just a few hours. Place the individually frozen pieces into a ziplock bag, write the name of the produce and the date on the bag and throw them back into the freezer. Now you have fruit for smoothies, desserts or cereal topping. We make fresh sauces for pasta by quickly sautéing the tomatoes with garlic and fresh herbs and olive oil. You always have something on hand for a fast and FRESH meal!

Please share your current favorite “real food recipe” with us.
We love pesto!

Georgie Grossman’s Parsley Pesto

Need to get more raw greens into your diet? Try pesto!

Pesto doesn’t have to be made with basil. Try Italian parsley. It’s available year-round and adds great flavor to pasta, sandwiches, hors d’oeuvres and other snacks.

Georgie Grossman’s Parsley Pesto

Ingredients:

1 clove of garlic
1/4 cup pine nuts
2 bunches of Italian parsley – trim dried stems
1/2 teaspoon salt
1/4-1/2 cup extra virgin olive oil

Directions:

Pulse garlic clove and pine nuts in food processor until coarsely chopped. Add parsley and salt and pulse until finely chopped, adding olive oil a little at a time between pulses. The amount of olive oil can vary depending on how you will use the pesto. It can be drier for hors d’oeuvres. Add it to mayonnaise for a tasty sandwich spread, or combine with oil and vinegar for a great salad dressing. If you save a little cooking water you can dress your pasta as well.

Create your own by using any type of nuts and greens you may have on hand, i.e.
almonds and sage
pistachio and cilantro

 * * *

And now for the giveaway…

To win 1 free hour of Sprouting Sky health coaching services with Georgie, leave a comment below and let us know your favorite way to eat your greens!  We’ll randomly choose one winner on Friday, August 10th.  The giveaway is open to anyone, member or non-member.  Just be sure to include your email address so we can contact you if you win.

Don’t Waste Your Carrot Tops!

February 16th, 2012

Carrot tops

This weekend’s co-op style produce shares will include fresh carrots WITH their tops – not something you see often.  But please don’t waste your carrot tops – you can eat them too!

From TheKitchn.com

Carrot greens are full of vitamins and minerals, and have a high potassium content, so they are good for you. However, they have a very bitter taste, which explains why they usually end up in the compost bin. There is some debate that carrot tops were among the bitter greens served at the first Passover in Egypt.

Easy Vegan Carrot Top Pesto

from Amy Reiley’s blog

Ingredients:

1/4 c unsalted walnuts
1 tbsp + 1/4 c olive oil
1 tbsp sweet onion, roughly chopped
1 clove garlic, roughly chopped
1 bunch carrot tops, thoroughly washed and roughly chopped
Sea salt

Directions:

Toast walnuts in pan or oven until golden. Set aside.

Heat 1 tbsp olive oil over medium heat. Add onion and saute until soft. Add garlic and saute an additional minute before adding in carrot tops and a pinch of smoked salt. Cook until carrot tops wilt, about 1 minute.

Transfer to blender, adding toasted walnuts and 1 tbsp water. Blend, adding olive oil in a slow stream until mixture becomes a coarse paste (the texture of pesto!) You may not need all the olive oil or you may need additional.

Season with additional smoked salt to taste.

Serve as a dip, salad dressing or over pasta.