About a year ago, I started getting a Weekly Harvest of greens and some other veggies from Trifecta Ecosystems, an aquaponic greenhouse in Meriden. For example, I picked up my Weekly Harvest on Monday, which included: a mix of New Red Fire, Rouxai, and Magenta lettuces; a "super greens blend" of Pak Choi, kale, and amaranth; assorted bell peppers from JC Farm in Durham, CT; a large bouquet of rainbow Swiss chard and kale varieties; green beans, fresh peaches, and yellow squash from Gotta's Farm in Portland, CT; and an herb assortment, including Rosie basil, Italian large leaf basil, and dill.
The high quality greens in the Trifecta Weekly Harvest have changed my diet in a positive way, enabling me to make meals that are a trifecta...quick (made in 10 minutes or less), delicious and healthy. Sometimes this might include a side of beans or rice, but often it was just a lean protein with dressed Trifecta greens, like the Arctic Char sautéd with butter. lemon and capers pictured above. Below are nine other Trifecta Trifectas that I have made over the past year. If these pictures pique your interest about Trifecta Ecosystems and you want to try out their Weekly Harvest, they are offering a free week to my friends. Just go to:
and enter the code "bergstrom" to get your one free week.
Halibut, Rice and Sautéd Mirco Greens
Grilled Lamb Chop with Sautéd Chard
Chicken with Hummus and Raddish
Chicken with Pesto
Soft Shell Crab
Cajun Shad Salad
Shrimp, Scallop & Calamari Salad
Steak Salad
Seared Ahi Tuna Salad
All those dishes with the greens look SO GOOD!