Slow Cooker Asian Soup and Noodle

Soup is perfect on a cold day like this one! We like to serve this easy slow cooker soup with dumplings. My favorite thing about this recipes is that is very adaptable. I love to cook what I feel like eating and use recipes that adapt well with the season and my Variety Box. This week our boxes have one of my favorite combinations for this recipe; shiitake mushrooms, snow peas, carrots, cilantro and green onions. I hope you enjoy making this recipe your own.


  • 3 cups chicken broth/stock or equivalent
  • 1/4 cup reduced sodium soy sauce
  • 1/4 cup rice wine
  • 3 Tablespoons brown sugar
  • 5 cloves garlic, minced
  • 2 Tablespoons minced ginger
  • 3 lb. chicken thighs or 3 lb. pork roast
  • 3-4 cups veggies – your choice! See notes.
  • 3 oz. Vermicelli Rice Noodle (dried)
  • 1/2 cup cilantro, chopped

Notes: The vegetables for this recipe can be as simple as one head of bok choy chopped or a combination of your favorites. We like to use: celery, mushrooms, snow peas, carrots, spinach and bok choy depending on the season.

Directions: Combine the chicken broth, soy sauce, rice wine in a slow cooker or dutch oven. Cook on low for 5-6 hours or until the meats shred. If using chicken then remove any bones. Add your vegetables and cook 30-60 more minutes. Add the noodles for the last ten minutes cooking time. Add salt to taste. Stir in cilantro.





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Merry Christmas & Brown Family Update

Merry Christmas! I truly wish every one of you peace and joy this season. This time of year can bring many emotions and expectations. In the midst of all of the noise (and my house full of six children can make noise) I wish you a few moments of deep thoughts about the reason for the season and some memorable moments with those you love. These are the things that last. Many of my best memories are made around the table or enjoying meals with others. I love to think that we are a part of that in the lives of our customers. Thank you for the honor of serving you in this way!

I have not been posting very frequently because we recently moved,fruit wreath.jpg which was a big project. I honestly have not been testing many new recipes. In fact, one of my dreams for the few days we have off to celebrate Christmas is to snuggle on the sofa with a child or two and pour over cook books. The main reason I have not been trying many new recipes is because we have a new family member.

A thirteen year old from China came to live with us a couple months ago. Food is a big part of our life and I have been spending more time using repeated recipes that I know we all like as we try and find things he also enjoys. It seems to me that a 13 year old from China must be experiencing so many changes that I really wanted to prepare foods he would enjoy and get a feel for the textures and flavor he might like best. It’s been an interested new challenge, but I think we are all doing great. He is a big boy being over six feet tall and more than two hundred pounds so getting good food he can eat is very important to me.

I have to share two of the most memorable times around our table as we all adjusted to being a family of eight sharing meals. One morning I had made a continental style breakfast with yogurt, granola, fruit and bagels. Our student tried the yogurt and declared it, “Disgusting! Just like eating sour cream!” Next came the bagels. With very disappointed expression he said, “Mom, it tastes just like bread.” Another time we all laughed together was when we were eating Italian themed menu meal. We passed out homemade French bread. Our student spread a very thick layer of chili sauce on like jelly and took a bite. We were all just observing this and he says, “I don’t know why Italian people don’t do this. It tastes much better.” We had a good laugh about that idea. We have come to adore this new family member and have been excited to try new things and see him adapting well to his new huge family, our foods and culture.

As we prepare for Christmas I am going to try and take a few days off to focus on our family while the children are on break. I am very excited we will all be home for three meals a day x 8 people = we will all get a lot of great cooking time and memories in the kitchen. Next week we will be getting ready for the New Year. I am excited to continue this great journey of good food and supporting great farms, ranches and food artisans that work hard to produce food we are proud to deliver to customers and love to serve to our family.

Warmest Wishes,

Rachel Brown



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Cranberry Season!

Cranberries are so beautiful and good for you! We love sharing REAL. GOOD. FOOD. recipes and are constantly trying new things with the hope we can share them here on the blog. You will find several great cranberry recipes already. I am currently experimenting with several cranberry stuffing recipes that is rolled inside either chicken breast or pork tenderloin. If I find a great recipe I will be sharing. Do you have a great recipe to share? Please email us. We love trying new things!

Cranberries are REAL. GOOD. FOOD!

Did you know that cranberries contain one of the highest concentrations of antioxidants of any fruit? Cranberries are among the fruits and vegetables richest in health-promoting antioxidants, which protect our cells from free-radical damage.

The disease-fighting antioxidants found in cranberries outrank many other fruits and vegetables, including strawberries, spinach, broccoli and red grapes. Cranberries, which are sold fresh, frozen, and dried, are commonly used in products like juices, sauces, jellies, baked goods and teas.

Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls, and that they are also an excellent source of many important vitamins and nutrients, including vitamin C, manganese and fiber. As you’re about to see, the health benefits of cranberries are incredible!

Find more great Cranberry Recipes here:

Cranberries 1.jpg

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Organic Apple Butter

For at least twenty years I have though I didn’t like Apple Butter. The Apple Butter I had was syrupy sweet and packed with sugar. A friend recently told me about the delicious aroma of Apple Butter cooking in the slow cooker at her home and later about how they often enjoy an all natural version. I learned from her that you can make an all natural sugar free Apple Butter simply in the slow cooker so I decided to give it another try. I learned that I LOVE Apple Butter when it is prepared this way! With Brown Box #2 Apples on sale for just $3.79 for 5 lb. this month it is a perfect time to make sauce, dried cinnamon apple chips, canned or frozen apples for pie and cobbler and Apple Butter.

Apple Butter


  1. Peel and Chop Apples. All varieties work well, but some take longer to cook down. Add a pinch of salt, cinnamon and nutmeg if desired.
  2. Cook apples in a slow cooker on low for 12 hours stirring occasionally. Adjust seasoning as needed.
  3. When the apples are cooked down and dark brown remove from heat. Blend until smooth in a blender or VitaMix.
  4. Put in a container or jar, cover and refrigerate.
  5. Enjoy!
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