We are beyond lucky to have an amazing kitchen manager, Cindy Ross, at R5F. She is innovative, curious, and resourceful, not to mention an amazing cook and culinary creator! She knows how to find the exquisite balance of sweet and spicy in her salsas and create the perfect blend of tangy and bright in her krauts. We are so grateful to her for her amazing work and we hope that you will be inspired to try her delightful creations. Check out the amazing add-on products that Cindy has created just for you! We've got salsa, pesto, Herbes salées, fire cider, and Kraut.
Some of these are only available to our Root 5 Farm CSA members! If you have any feedback or ideas, tell us what you think. We love to hear from you!
Tips and Tricks- Sauerkraut:
Studies have shown that regular consumption of lacto-fermented vegetables helps in reestablishment and maintenance of beneficial intestinal flora, aids immune function, and may contain some anti-cancer factors. These raw fermented vegetables aid digestion, relieve constipation and are associated with decreased allergies and infections. Fermented vegetables are a source of vitamins, as well as enzymes, acetylcholine, many beneficial intestinal flora.
-It is best to eat our sauerkraut raw, uncooked. Heating or rinsing our lacto-fermented sauerkraut is strongly discouraged because you will loose the health benefits of this live, fermented food.
-If you like a savory breakfast, try sauerkraut with your eggs and toast and a splash of hot sauce in the morning.
-Serve sauerkraut alongside any meat dish. Try it on a hamburger or next to steak or sausage.
-Use kraut to garnish soup or as a sandwich topping.
-Need a boost of energy? Or a boost to your immune system? Eat some sauerkraut with a fork, right out of the jar!
-Heck, sauerkraut is even amazing in baked goods, try out these Sauerkraut Coconut Macaroons:
Seasonal Recipes:
Special Kale Salad recipe courtesy of our Kitchen Manager Cindy and her daughter Ophelia:
