Tips from a member…

I have some questions I’ve been asked by members.
LEFTOVER GINGER: Peel with the back of a knife or spoon.  Freeze in a zipper bag.  When ready to use, grate the amount you need and return the rest to the freezer. Keeps for quite a while.
BEETS: Wash but do not peel or cut off ends.  Slice in Half.  Rub with salt, pepper and olive oil.  Broil cut side down in a 425 degree oven until you can stick a knife in and they feel soft. Hold them in a towel and the peels and stems will just slide right off. 
GREENS: My “secret” to removing the bitterness from greens came from my Grandmother.  Her secret was Par Boiling.
Bring a large pot of water to a boil.  Add a handful of salt. Wash and strip the leaves of the greens from the stems. Add them to the boiling water for 2-3 minutes or until they turn a really brighter shade of green.
Drain the greens and rough chop into bite size pieces. You are now  ready to “fry them out”.  I usually have a large sliced onion (and sometime an apple) caramelizing over low heat waiting for the addition of the greens. Par Boiling also works well for broccoli and several other vegetables if you need to give them a head start before adding to stir fry, salads or other recipes.
May sound like a lot of trouble but my “senior” husband who never ate cooked greens, actually LIKES them now.
Does anybody have a tip for keeping sprouts fresh longer?  Hmmmmmmmmmmmmm?  Wonder if you could Par Boil them to extend their shelf life?

This is a chocolate “cake” that is full of veggies!

Thank you, Suzi White, for sharing with us!

1 2/3 cups whole wheat flour
1 teaspoon baking powder
3 teaspoons baking soda
3 1/2 cups pitted dates
1 cup pineapple chunks (fresh or canned in own juice)
1 banana
1 cup unsweetened applesauce
1 cup shredded beets
3/4 cup shredded carrots
1/2 cup shredded zucchini
5 Tablespoons cocoa powder
1 cup chopped walnuts
1 to 1 1/2 cups water
2 teaspoons vanilla

Mix flour, baking powder, and baking soda in small bowl and set aside.

I ground the dates through the zucchini in my food processor adding a little water until it was puréed. I stirred in the dry ingredients, cocoa powder, walnuts, vanilla.  Add water as needed until the batter is the consistency of brownie batter.

You can bake in a 13 x 9 inch pan for one hour or make 24 cupcakes for 35 minutes (until a toothpick comes out clean) at 350.

This comes out dense like brownies and is good without any frosting. However, the taste improves after a day. It also freezes very well.

I hope this will interest someone!

Suzi White

Coupon Codes

Not entirely off the produce subject… and having just benefited from this AGAIN, I wanted to post about it.

I don’t always remember to do this, but when I do I’m always surprised! And usually what reminds me is the box on the payment page that says “Coupon Code:___” At that point I open a new tab and type in the name of the website and the words “coupon code.” In my most recent search, I was trying to decide between an $80 meal planning software and a $40 one that might have been just as good, but I was sure they were charging $40 more for some good reason and was sure that at some point I would find out why! Being the bargain hunter that I am, however, I debated for some time. I finally made up my mind to spare no expense for the sake of my fellow rabbits, and opted for the $80 software. Then I saw it… “Coupon Code:___” I clicked on another tab, typed in the site and hooray! I saved $24… which made the cost of the higher priced one much more satisfying!

It just occurred to me that I probably could have saved some money on the $40 software with a coupon code… but I don’t really want to know about it!

No Bake Energy Bites

These have no produce in them (unless you count the coconut :), but I wanted to share this recipe because they have been a big hit at our home!


1 cup (dry) old fashioned oatmeal
2/3 cup toasted coconut flakes
1/2 cup peanut butter
1/2 cup ground flaxseed meal or wheat germ
1/2 cup chocolate chips (or 1 Tbs cocoa powder)
1/3 cup honey or maple syrup
1 Tbs chia seeds (optional)
1 tsp vanilla extract
Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like (1″ diameter makes 25 balls). Store in airtight container and keep refrigerated for up to a week.
I’m going to try them with more “stuff” (sunflower seeds, dried cranberries, crushed almonds) and just refigure the amount of honey and peanut butter to ensure there is enough “glue” to hold them together. If you find an especially yummy mix, share it with us!

Announcing Two New Branches to Serve You!

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The Noisy Rabbit, dedicated to “Helping you eat more greens… for less green!” is excited to announce two new branch locations to serve the Upstate!
Carisbrooke Subdivision/Greer/Eastside
The Nutzman Branch
Leader: Robyn Nutzman

Helpers: Audra Erkens
Wednesday 12:30-1:30pm
Start date: April 3, 2013
Sugar Creek Subdivision/Greer
Stewart Branch
Leader: Ryan Stewart
Pick up: Thursday 11am-Noon
Join us! Click on this link to go to our web page. 
Click FAQ 
Call us at 864-414-9289 
Want to try first? We are currently offering $5 off a trial basket! Click her to take advantage of this offer: Try us!
Thank you!

A great collard recipe from one of our members: Leah Hayes

Leah wrote: “Steam your collards until they are bright green. In another pan sauté what ever veggies you want to use. Prepare what ever kind of meat you want. Prepare rice, grits, quinoa, wheat berries or whatever grain or starch you want. Once the leaves are cooked lay flat on a cutting board and spoon on filling. Roll them up! I cut out the thickest part of the stem. Taste the first one to test seasoning. Because I did not season the greens when I cooked them, I needed to add a little salt to my filling. I am thinking of doing the next batch with grilled chicken, roasted red peppers and seasoned quinoa. In the summer, large romain leaves make great wraps for chicken salad or grilled chicken with some dressing.”

Tomorrow sounds like a good day for a roast!

Did you know you could throw a frozen 5 lb roast in a crock pot before midnight tonight, cook on low for 12  hours and it will be ready for lunch tomorrow! Cover with a couple cans of “cream of” soups (mushroom, chicken, butternut squash :), roasted red pepper… or some of a couple and some seasoning – onion soup mix is most popular). Put your cut up carrots, potatoes and onions in around 8am tomorrow morning so they don’t overcook.