Welcome to your ninth ReFresh newsletter of the season! As the Fall growing season winds down and daylight savings ends, we dive into cozy fall flavors and community gatherings. We’re excited to bring you recipes and events to keep you informed and inspired. From nutrient-packed ingredients like mizuna and delicious, heart-healthy recipes, to events like where kids can get food during the government shutdown, we’re here to support your wellness journey with resources and tips!
In this newsletter, you will find:
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The ReFresh post-survey flyer and link.
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Information about Mizuna and its health benefits in “Featured Bag Item”.
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How to care for winter crops in “Gardening”.
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A few simple recipes that you can make with the ingredients in your ReFresh bag!
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Information about where to feed the kiddos for free during the Government Shutdown in the “Community Resource” section.
We hope you enjoy this newsletter, and thank you for your participation as we work together to build a healthy local food system.
Our next and LAST ReFresh distribution of the season: 11/12/25 & 11/13/25
Text your questions, photos, and comments to: (505) 226-3707.
Featured Bag Item
What is Mizuna and what are its health benefits?
Mizuna are Japanese Mustard Greens and they are a good source of vitamins A, C, K-1, and folate and are high in fiber. They also have minerals like calcium, magnesium and iron, which are important for bone health and muscle function. The antioxidant properties help protect against cell damage, which can potentially reduce the risk of chronic diseases. Mizuna is also good for digestion and is an anti-inflammatory.
What are the best ways to use Mizuna?
Once harvested, wash, bag, and store in a cool refrigerator where it should keep for no more than a week. Mizuna can also be blanched and frozen for later use, as you would other greens such as chard and spinach. Both the stems and leaves are edible and nutritious. This green has antioxidant qualities, as it is a cruciferous vegetable in the brassica family.
Mizuna is very versatile in the kitchen. Mizuna has a mild mustardy, peppery flavor. Eat it raw in salads, especially the tender young leaves. Sauté mizuna stems and leaves with onions or garlic as a side dish. It is wonderful in stir fries and is a nutrient-rich addition to soups and stews. Substitute mizuna for basil or spinach in your favorite pesto recipe.
Photo by Specialtyproduce.com
Gardening
Recipes We Love
Blue Corn & Veggie Fritters with Radish-Mizuna Slaw
Ingredients:
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Blue corn meal (North Valley Organics)
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Summer squash (Vida Verde Farm), grated
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Red fingerling potatoes (Two Willows Farm), grated
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Carrots (Tesuque Pueblo Farm), grated
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Bell peppers (Roots Farm), diced
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Eggs, salt, pepper, olive oil
Instructions:
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Mix grated veggies with blue corn meal, egg, salt, and pepper until you have a thick batter.
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Pan-fry spoonfuls until crispy on both sides.
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For the slaw, slice radishes thinly and toss with chopped mizuna, olive oil, lemon juice, and salt.
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Serve the fritters topped with the fresh slaw and a drizzle of flavored syrup (Sugar Moon)—especially if it’s something like chili, lavender, or prickly pear syrup.
Click here for the full recipe!
Southwest Blue Corn Pancakes with Piñon Butter
Ingredients:
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Blue corn meal, flour, baking powder, eggs, milk
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Carrots, summer squash, bell peppers, red fingerlings
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Flavored syrup (for topping)
Instructions:
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Make a pancake batter using blue corn meal, flour, baking powder, eggs, and milk.
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Cook pancakes on a hot griddle.
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Sauté diced carrots, squash, peppers, and potatoes with a little butter and salt until soft and golden.
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Serve the pancakes topped with the sweet veggie hash and a drizzle of flavored syrup.
Click here for the full recipe
Blue Corn Porridge
Recipes by 1) https://www.connoisseurusveg.com/, 2) CinnamonSnailcom, 3) TSK
Community Resources
Free Food for Kids During the Government Shutdown
