Innovative Industrial Properties, Inc. (NYSE: IIPR) is focused on the acquisition, ownership and management of specialized industrial properties leased to experienced, state-licensed operators for their regulated medical-use cannabis facilities. Innovative Industrial Properties, Inc. targets medical-use cannabis facilities, including sale-leaseback transactions, with tenants that are licensed growers under long-term, triple-net leases. As of February 26, 2020, Innovative owned 51 properties that were 98.9% leased based on square footage to state-licensed medical-use cannabis operators and comprising an aggregate of approximately 3.2 million rentable square feet (including approximately 871,000 rentable square feet under development or redevelopment) in Arizona, California, Colorado, Florida, Illinois, Maryland, Massachusetts, Michigan, Minnesota, Nevada, New York, North Dakota, Ohio, Pennsylvania and Virginia.
Learn more at innovativeindustrialproperties.com.
4 tablespoons extra virgin Cannabis infused olive oil
1 medium yellow or white onion, chopped
3 carrots, peeled and chopped
2 celery stalks, chopped
1 to 2 cups chopped seasonal vegetables, like zucchini, yellow squash, bell pepper, sweet potatoes or butternut squash
6 garlic cloves, pressed or minced
½ teaspoon dried thyme
1 large can (28 ounces) diced tomatoes
1 cup quinoa, rinsed well
4 cups (32 ounces) vegetable broth
2 cups water
1 teaspoon salt
2 bay leaves
Pinch of red pepper flakes
Freshly ground black pepper
1 can (15 ounces) chickpeas, rinsed and drained
1 cup or more chopped fresh kale
1 to 2 teaspoons lemon juice, to taste
Warm the olive oil in a large soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes. Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often. Pour in the quinoa, broth and the water. Add 1 teaspoon salt, 2 bay leaves and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 25 minutes, then remove the lid and add the beans and the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking. Remove the pot from heat, then remove the bay leaves. Stir in 1 teaspoon lemon juice. Taste and season with more cannabis olive oil, salt, pepper and/or lemon juice. Enjoy with friends and be careful investing.
By Patrick Ian Moore