In the next couple of weeks we will have abailable at the farmstand real local certified organic blueberries from Elmore Roots Fruit Tree and Berry Nursery.

As many of our CSA requested in our recent satisfaction survey and to make CSA Members happy, we are partnering with Elmore Roots, fruit, nuts and berry Farm to get real local organic blueberries.

Stay tuned to be part of our farm community!

Getting local food to the people!

There will be

Blueberries in little wooden boxes 6.4 oz  $6


Blueberries in 3# containers  $27

Here is a note of David Friedman from Elmore Roots Fruit Tree and berry Nursery:

"Planted years ago on our northern vermont hillside in elmore vermont we walk through soft curving rows of northern kiwis and black currants to get to our blueberry groves. Here we find a mix of all the hardiest and tastiest varieties that thrive in our cold climate,  bringing  you the juiciest and most flavorful blueberries you will find. We wait until they are perfectly ripe and deep blue 

and they are harvested by our two daughters who grew up with these magical bushes. The toads and salamanders and birds work together with us to bring you true organic, true local, truly wonderful blueberries perfect for eating or freezing for later in the winter."

From the people who work the land gently and bravely at elmore roots

melissa, noelle, ari, eric, tristan, gaia, navah, gideon, clara, alec and david and all their helpers in the natural balance up here...

We are proud and happy to share with all of our community the sign up for our 20202 Fall CSA.

We have been very busy and blessed with a wonderful harvest to share with all of our spring and summer CSA Members.

For this upcoming season, you can expect roots like cold sweetened carrots, beets, Hakurei turnips, and more!

Salad greens and leafy greens like kale, collards, and rainbow chard.

Storage crops like onions, garlic, potatoes, and seasonal treats like delicata and butternut

squash, and a pie pumpkin before Thanksgiving.

You can also add-on eggs from Ananda Gardens Chicken flock (for limited spaces) And 2 types of freshly baked bread from Rise Up Bakery, levain bread and Flax Rye Bread.

We will offer 10 weeks of Fall CSA, starting the week of Sept 21st. till the week of Nov 23rd.

There is a new share that we have Called the JUMBO SHARE, for numerous families or families with a vegetarian, vegan or plant-based diet.

The full share is now the medium share. And also, we will have small shares availables.

If you have enjoyed the experience of your Farm Share from Ananda Gardens, either delivered or picking up at the farmstand. Please consider recommending us to your friends, relatives and neighbors. This is the best way to increase the wholesome community we are building together.

We are opening the sign up for actual CSA members this weekend. We will open the sign up for new members next weekend.

Spaces will be limited, as it is limited the time and space of all on earth :) And because we want to make sure that there will be enough bounty for all of our CSA Members.

Please Sign up soon as the spots fill in quickly and we have already filled some spots.

In this time of uncertainty and challenges, we are very thankful for your support, encouragement and for all the inspiration and meaning you give to our work. Never before like now, being part of a strong local food system is essential to the thriving of our communities and to the wellbeing of all.

Our aim is to offer you the best local and fresh ingredients, packed with nutrition for you to be healthy and happy!

Looking forward to keeping this wonderful connection of great food, community and hope!

Ananda Gardens Family!

by Melisa Oliva *

From the darkness to the light, the destiny of a vegetable is to nourish us while feeding us. We try to honor this grace by trying to eat all that we can from our weekly CSA bounty.

Being part of a CSA can be exciting and makes us feel responsible and good about our consumer choices. We are being part of the solution to our global concerns. We are helping to strengthen the wellbeing of our local food system.

Once in the intimacy of our kitchen, to truly honor our values, the reality is that we need to switch some practical uses and behaviors on how we eat and manage our vegetables so we can make the best out of this experience.

Cooking using the vegetables in your weekly CSA is different from planning your meals around recipes. Cooking from recipes is a habit that is fun but can be un-practical, especially in times of pandemic when we are not going to go shopping just for one special ingredient.

Cooking and eating using your CSA involves commitment, creativity and intention. It requires planning our meals around the weekly harvest.

Here are some practical tips that will help you get the best out of our summer harvest:

1. Identify. First, take out all the veggies from your bag and identify them to have an idea of what type of ingredients you have. Get familiarized with your weekly harvest. Observe their colors, touch them and smell them. Even take little bites to get to know them raw too. We have a very complete list of vegetables at our website, here where you can find pictures (in case you can not identify one) and information about their nutritional value and inspiration on how to cook it. For some people, writing a list of the produce on their refrigerator door works as a reminder to use all of what they have and to cook and eat around them.

2. Storage. It is important to store your veggies properly to maximize the life of a vegetable and accommodate it to your fridge or counter. Look at the Recipe section in our website for tips on how to store greens, herbs and other veggies and this will also give you ideas to store vegetables for a longer run and/or to have them available when you are in a rush and need something quick, like: pestos, infused oils, chopped vegetables for stir fries or garnishes.

3. Classify your produce around major and minor recipe roles. If you get a lot of one ingredient, for example greens, you will need to give them a major role in your meals. Increasing their use by using them not just in salad, but in unusual ways, like in soups, pastas, frittatas, patties, stir fries, smoothies, risotto, etc. On the other hand, if you get a little of something, plan to use it as a garnish, giving it a secondary role in your meal, maybe just to give a little flavor, like carrots on top of salads.

4. Substitute. Having available certain vegetables will give you the opportunity to explore your favorite recipes with what you have. Think of that tomato soup you loved last summer and how it will be as delicious made with zucchini or carrots. Same with any dish made with spinach, arugula or basil. These greens can be substituted by beet tops or even carrot tops (for advanced adventurous palates!). The result will be different but as delicious.

5. Prepare what you like to eat. There are many ways to use your veggies; that is why honoring your particular preference is super important for you to enjoy your meals. You can grill, saute, roast, blanch, steam, boil, marinate, blend, and freeze your vegetables to eat them with whole grains, pasta, animal or vegetable proteins, dry beans, and fruits. A way to get inspired is to flow with the weather. If it is hot you might need something cooling and refreshing like a salad, or a gazpacho. Or/and something light like a wrap, tacos, cold pasta, or a sandwich. If it is chilly you might feel like something warm like a soup, rice, something baked or roasted. Your family dynamics and preferences will also guide you. I know Ananda (5 years old) will eat anything on a pancake so green pancakes (packed with any leafy green) will be eaten with delight. When we go outdoors for a hike, we will bring on our picnic cut veggies and crackers to dip in peanut butter or other seed butter, beet hummus, fake guacamole (made with zucchinis), and a bag of salad, with a little bottle of dressing.

6. Keep a vibrant and healthy pantry. This tip is not about your CSA per se, but can help you enjoy it more. Keep whole grains and dry beans around the house to make it effortless to use that CSA produce – you’ll want to make sure you stock up on brown rice, quinoa, tortillas and good bread, like the Rise Up Bakery :)

Also keep cornmeal, all purpose organic unbleached flour, and whole wheat organic flour, too. It’s almost a necessity to have dry beans stocked up in your pantry – thankfully they can be inexpensive. Beans, Lentils, Chickpeas (Garbanzo Beans) Northern Beans, 7-Bean Mix and Black Beans, Black Beans, etc.

Nuts are always good to have and they can last long in your pantry or fridge, but they can be very expensive. We love to have sunflower seeds and pumpkin seeds and we try to buy them in bulk. We use them as substitutes for pine nuts, pecans and walnuts that are more on the expensive side. They can be great additions for salads, pestos, soups and smoothies. So can flax seeds and chia seeds.

Homemade cheeseless pizza with whole wheat dough. Toppings: salmon, beets, sweet peas, and tomato sauce from last year harvest.

*Melisa Oliva is co-owner of Ananda Gardens, Vermont's Wellness Farm. She works as a health coach at Noom. She is on her way to get certified as an Integrative Health Coach from Duke University.

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Ananda Gardens

2416 Horn of the Moon Rd, Montpelier, VT 05602   

                       info@anandagardens                          802.224.6646     802.279.0337

© 2017 by Ananda Gardens.