Huckleberry Thinn | Food Will Get You Far – Wildly Nutritious Recipes

A food blog with nourishingly hearty, wildly nutritious & irresistibly delicious food craft inspired by my adventures and designed to motivate yours.

spring lettuce spring rolls via Happy Heart Farm

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We’ve evolved from animals that once instinctively knew how to eat—hunt, gather, grow—to animals that rely on others to eat. As our brains grew more complex, so did our foods. We’re growing older, yet sicker than ever. How have we become smarter, yet dumber at feeding ourselves?  The issue: the ever-expanding gap between man and his food source.

The man-to-food gap isn’t the only thing that’s bigger today: waistlines and genetically modified tomatoes are blowing up to scary, unprecedented sizes. There’s correlation in this messy matter, but there’s an easy answer.

The closer you are to your food, the better:

1. economically (put your buck in your backyard).

2. nutritionally (picked-this-morning organic foods contain the highest level of nutrition).

3. proximity (eating lengths from your plate has dirty repercussions).

You are the one responsible for closing this gap. Know where your food comes from. Eat home and neighbor-grown food. Know your community farmer. Here’s a story about mine, and I hope it inspires you to find yours.

Happy Heart Farm, a Fort Collins CSA (Community Supported Agriculture) is my Neverland; a place I never want to leave. Happy Heart grows love as deep as its beet roots. It’s a place you go to find prized produce and the most sincere hug in Fort Collins (if you’ve hugged Dennis, you know what I’m talking about). When asked what Happy Heart grows best, Dennis the farmer smiled “community”.

When you harvest at Happy Heart Farm, food is not an errand. Weekly pick-up replaces congested, fluorescent grocery stores. Eating becomes entertainment. And your dollars are invested in dirt.

Your vegetables were gifted from the Earth hours before pickup (and maybe still a tad dirty), and the same loving hands that raised them are helping you fill your bags with a week’s worth of the best nutrition you can put in your body. Every charm of basil is blessed with a heavenly happiness that imparts optimal nutrition and divine ground-grown goodness. A difference you can truly taste.

When you support Happy Heart Farm, you’re not just signing up for a weekly bucket of bounty; you are supporting biodynamic farming—a practice that takes organic farming one step further. Biodynamic farming nourishes the planet with love and nutrients—thus the food it gifts—for human healing power beyond conventionally-grown plants. So it’s cost-effective-check- more nutritious-check and better for the planet-check. Oh! and biodynamic farming results in healthier plants that have maximal ability to photosynthesize, which means floods of flavor for you.

Read more about Happy Heart and biodynamic farming.

Happy Heart is my produce playground and I’m the luckiest girl in the world to get to cook for farm members using the best ingredients found in Fort Collins: beautiful basil, garlic scapes galore, sugary peas, colossal chard leaves and so much more.

Stay tuned for Happy Heart Taste recipes via Huckleberry Thinn

happy heart prep

June Taste Menu: Happy Heart Farm Spring Lettuce Spring Rolls

inspired by 101cookbooks.com

Image

spring roll 1

step 1: finely chop your favorite fillings: avocado, mango, cucumber, carrot, chard, cilantro, mint, basil, shrimp, you name it. 
spring roll 2

step 2: dip the rice paper in warm water and wait three seconds to remove. It might still be a little stiff, but DON’T DIP LONGER!
spring roll 3

step 3: fold the rice paper in half.

spring roll 4

step 4: stack your toppings at one end of the crescent and tuck and roll. 
happy heart spring rollhappy heart spring roll 2

Spring rolls make for an awesome backpacking meal, picnic or lunchbox snack.

Photos courtesy of Susan Kelly.

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Author: Huckleberry Thinn

I am Huckleberry Thinn. A several-generation niece to literary icon Samuel Langhorne Clemens (most notably known as Mark Twain), I’m on an adventure to keep writing in my family and healthy food on the table.

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