We have replenished the stock at Bee Healthy! More Sunchokes, Green Cabbage, and Root Crops. (Bee closes Saturday at 3:00, OPEN Monday, but may close early for Christmas Eve with families!) New this week, RED BEETS, and Scarlet Queen/Tennouji turnips.  

Why produce? Nutrient dense, which is very good this time of year where we bombard ourselves with sweets, meats, and alcohol…not everyone, but enough of us! Veggies are high in flavonoids and phytonutrients to help repair or sustain our health.

Why fresh? The freshest produce is that right off the plant, which is pretty skimpy this time of year. So your second choice is quality produce, organically grown, stored from the fall at the ideal temperature to reduce the amount of degradation. If you have planned ahead, fresh frozen, dehydrated, and canned is a good option. The stored items are still going to have live enzymes whereas the other options have killed a certain amount of enzymes to allow the preservation.

Why Bee Healthy? It’s a lot easier than shopping our shelter which is no longer the Thursday CSA Pick up place and The Store, but now a warehouse full of winter squash and French pumpkins, and two coolers with potatoes and super cool crops that like it close to freezing. It more fun at The Bee–Janet has added a lot of unique gifts, healthier snacks, nice jewelry items and handwoven Nepalese scarves, and an extensive stock of nutritional supplements and organic goodies that change weekly! Bee Healthy is one of a kind for Worland and the Big Horn Basin–

Recipe ideas? Yes, CABBAGE, TURNIPS, and Sunchokes!

Savoy cabbage sliced thin and boiled with carrots, tossed with cream and nutmeg–good side dish for a dinner, or in a bowl to warm our bodies after a brisk excursion outdoors!

Green cabbage as Cabbage Burgers, Cabbage Rolls, or Grilled Cabbage Wedges with melted Parmesan, as well as an ingredient for soups. Of course, we of mostly German heritage love Cabbage and Sausage, cooked to perfection in the cast iron skillet.

Red cabbage is the most beautiful and nutrient dense due to its red color which indicates anthocyanin content–an anti-oxidant which helps to balance the effects of oxidation damage caused by our American diet, environment, and meds, to name a few causes. (Stress can be a huge contributor, too!) Red cabbage can be finely grated and added to any winter tossed salad or spinach mix. It can be added to any of the green cabbage recipes for a nutritional boost. Beautiful as fermented sauerkraut–try adding carrots and a little grated ginger root. (Fermenting can be as casual as a 1 or 2 liter Pik-Lit jar, or quart canning jar. The Pik-Lit has a vent to let the fermenting gases out, and keep the good bacteria in and balanced.)

Turnips this week, the first time for the Scarlet Queen and Tennouji, are mild enough for a relish tray Christmas day, or added to a stew or soup. They can be stir-fried or grated and added to a tossed salad. The Purple topped turnips are a little stronger flavor, but cook down beautifully and add a nutritional boost to any gravy or soup.

Sunchokes–info sheet at in the top tab. Roasted sunchokes are a great addition with other root crops. (Beware the Red Beet, it makes everything else rosey colored!) Chop all the similar size, toss in olive oil with your favorite herbs, and salt and pepper. You can wrap in foil and bake in the oven, or stir to cook in a cast iron skillet. Some folks even grille them–not my gift! The info sheet lets you know what Sunchoke’s (AKA Jerusaleum Artichokes) special nutritional gift is!

Decorating the tree today and baking down a pumpkin for pies! Hmmmmm….love this time of year, but I NEVER START SOON ENOUGH! Merry Christmas to all! The Farmer’s Wife

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