“I honestly can’t imagine going back to our old way of grocery shopping. We are so thankful Nathan and Michelle offer high-quality food at an affordable rate. Our children have grown to love vegetables (some more than others) and we feel much healthier! I also love that we have become much more knowledgeable on how to prepare and cook whole foods straight from the farm we visit every week.” -Reagan Barnum
I wish I could say that Nathan and I have always prepared the most nutritious foods possible for our family, but like my friend Reagan, we started off overwhelmed and overworked, grabbing whatever was easy and convenient. We were inspired by experiences in our life to make connections to local foods. First with Elizabeth breastfeeding, second with Lilah’s food sensitivities and also losing family members to preventable diseases. It’s been a process.
One of my favorite ways of surprising folks is with my favorite mustard green recipe because it quickly becomes one of their favorites too. When I serve mustard greens to my family, I know they’ll be getting a powerhouse full of nutrients to keep their heart, bones, eyes, and skin healthy.
Sautéed Mustard Greens
- Mustard greens (several large handfuls)
- Bacon, 2-4 slices
- 1 small onion, chopped
- Balsamic vinegar, 1-3 tablespoons to taste
- Salt to taste
Brown the bacon in a skillet, removing bacon once crisp. I often use bacon fat leftover from the morning’s breakfast. Sauté onion over medium heat in the same pan. Wilt as many greens as will fit in your skillet over the hot grease and onion. Add bacon back in as garnish and drizzle with your favorite balsamic vinegar. We love the fig balsamic from Stuarto’s Olive Oil Company (locations in Bowling Green and Lexington, KY, or at www.stuartos.com).