Edibly Fit News Bites 6

Edibly Fit - News Bites

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In This Issue Pick Up Schedule Green Tip Inspiration - Paul Gillis Breaking News - Mini Shares Jewish Food News Green News Spotlight Recipe

Pick Up Schedule at the JCC 5:00-7:00 p.m.

Thursday, July 29 Thursday, Aug. 5* Thursday, Aug. 12

Breaking News Mini-shares are Available Please tell your friends that an Edibly Fit 10-week share is available. The shares up until now have been mostly greens, but just in time for all varieties of vegetables to be ready, Isabelle Farm is opening up a short 10-week CSA beginning August 18-Ocotber 21, 2010.

These are weekly half shares at $20/week = ($200). There are only a few of these shares available. If you know someone who is interested, please contact Lisa at ltanguma@jccdenver.org.

*NOTE: On Aug. 5, due to the JCC Maccabi Games, pick up will be at The Digital Garden.

Green Tip Instead of adding trash to a landfill, why not compost?

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What is Compost?

The Environmental Protection Agency (EPA) defines compost as organic material that can be used as a soil amendment or as a medium to grow plants. It is created by: combining organic wastes (e.g., yard trimmings, food wastes, manures) in proper ratios into piles, rows, or vessels; adding bulking agents (e.g., wood chips) when it's necessary to accelerate the breakdown of organic materials; and then allowing those materials to fully breakdown. Basically, compost is food or yard waste that slowly breaks down or "decomposes", which turns this waste into nutrient fertilizer for soil, helping to grow new crops.

Jewish Food News Landfills Are So Last Year: Cool Alternatives Reducing the amount of waste we produce is a core Jewish environmental value. Even though over-consumption and waste production are relatively recent environmental issues, Judaism has been tackling these problems since Talmudic times. The Jewish law of Bal Tashchit, which prohibits us from being wasteful or unnecessarily destructive, is rooted in the Biblical commandment to not destroy fruit-bearing trees while laying siege to a city: It is up to each of us as individuals, communities, schools, and businesses to consider what we are throwing away and how we are impacting our natural world.

When it comes to food waste, most of us have all fallen into the trap of cooking too much food or taking too much on our plate.

Before we even discuss how to manage our food waste, it's important to plan on reducing the waste to begin with. Try to cook appropriately for the amount of people being served at your institution's program or event. Encourage people to only take what they will eat by making an announcement before hand or having signs on the tables. If there are leftovers, find a place to either donate them to or come up with creative ways to reuse the leftovers for the next day instead of tossing all of it into the garbage.

8/17/10 8:22 AM Though no matter how hard we try, clean-up from institutional programs and even just a day's work can end with sending some stuff to the trash - or better said, landfill or incinerator.

organic materials; and then allowing those materials to Edibly Fit - Newsfully Bites breakdown. Basically, compost is food or yard waste that slowly breaks down or "decomposes", which turns this waste into nutrient fertilizer for soil, helping to grow new crops.

The main things to compost in terms of your institution will be food scraps, as well as any plates, utensils, or paper products you have bought labeled "compostable". Make sure you have separate bags, buckets, or baskets clearly labeled so people know where to put what. Separate the compostable materials/ food waste from the recyclable materials.

Here are just a few things you can add to your compost...Food scraps, coffee grounds, tea bags, cardboard (ripped into smaller pieces), cork, wood, paper plates (without wax), tissues, hair, cotton balls, dryer lint, cotton clothing (cut up), shredded paper and envelopes (minus the plastic window), ashes, flowers and yard trimmings, animal droppings, and pet food. For more extensive lists or specifics look online before you throw it out!

Different states have different recycling rules for various materials, which you can look into more for your area by visiting www.earth911.com.

Inspiration Paul Gillis

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Paul Gillis is a member, volunteer, and contributor the JCC. He was instrumental in helping to launch the Edibly Fit CSA, which he enjoyed, because he is passionate about eating local natural food.

Paul was born and raised in the Midwest and then

what they will eat by making an announcement before hand or having signs on the tables.

If there are leftovers, find a place to https://ui.constantcontact.com/visualeditor/visual_editor_previe... either donate them to or come up with creative ways to reuse the leftovers for the next day instead of tossing all of it into the garbage.

Though no matter how hard we try, clean-up from institutional programs and even just a day's work can end with sending some stuff to the trash - or better said, landfill or incinerator.

Green News BP Follow-up NEW ORLEANS - The federal government Monday allowed BP to keep the cap shut tight on its busted Gulf of Mexico oil well for another day despite a seep in the sea floor after the company promised to watch closely for signs of new leaks underground.

Late Sunday, Allen said a seep was detected near the ruptured oil well and demanded in a sharply worded letter that BP step up monitoring of the ocean floor. Allen didn't say what was coming from the seep. White House energy adviser Carol Browner told the CBS "Early Show" the seep was found less than two miles from the well site.

The concern all along - since pressure readings on the cap weren't as high as expected - was a leak elsewhere in the well bore, meaning the cap may have to be reopened to prevent the environmental disaster from becoming even worse and harder to fix. An underground leak could let oil and gas escape uncontrolled through bedrock and mud.

BP PLC said Monday that the cost of dealing with the oil spill has now reached nearly $4 billion. The company said it has made payments totaling $207 million to settle individual claims for damages from the spill along the southern coast of the United States. To date, almost 116,000 claims have been submitted and more than 67,500 payments have been made, totaling $207 million.

With the newly installed cap keeping oil from BP's fractured well out of the Gulf during a trial run, this weekend offered a chance for the oil company and government to gloat over their shared success - the first real victory in fighting the spill. Instead, the two sides have spent the past two days disagreeing over what to with the undersea machinery holding back the gusher.

The government wants to eliminate any chance of making matters worse, while BP is loath to lose the momentum it gained the moment it finally halted the leak, Keeney said. "They want to project being on the same team, but they have different end results that benefit each," he said.

It could also mean more oil than expected poured into the Gulf of Mexico since the BP-leased Deepwater Horizon rig exploded April 20, killing 11 people and 8/17/10 8:22 AM touching off one of America's worst environment crises.

It will take months, or possibly years for the Gulf to recover, though cleanup efforts continued and improvements in the water

volunteer, and contributor the JCC. He was instrumental in Edibly Fit - News Bites helping to launch the Edibly Fit CSA, which he enjoyed, because he is passionate about eating local natural food.

Paul was born and raised in the Midwest and then California. His family always had a garden, and he has many fond childhood memories of gardening with his brother, parents and grandparents.

Now, Paul is delighted to include his young children in his family's traditions around food and gardening. Paul believes that his early experiences in the natural world played a part in shaping him and influenced his decision to earn two biology degrees.

Following graduate school, Paul directed dermatology studies for a medical laser firm and now has over ten years experience managing a biotechnology investment fund. In his spare time, Paul volunteers for the JCC, plays sports and pursues several passions that revolve around food.

Paul says, "I am really glad to be a part of the JCC Edibly Fit CSA community because the produce is delicious and it has helped my family eat healthily and connect to others who share our values."

project being on the same team, but they have different end results that benefit each," he said. https://ui.constantcontact.com/visualeditor/visual_editor_previe...

It could also mean more oil than expected poured into the Gulf of Mexico since the BP-leased Deepwater Horizon rig exploded April 20, killing 11 people and touching off one of America's worst environment crises.

It will take months, or possibly years for the Gulf to recover, though cleanup efforts continued and improvements in the water could be seen in the days since the oil stopped flowing.

Somewhere between 94 million and 184 million gallons have spilled into the Gulf, according to government estimates.

Spotlight Thanks to all our members who made our Take a Bite Out of Hunger Food drive a huge success! Metro Food bank came and picked up a truck full of goodies on Friday.

For those of you who missed the opportunity to give last week, we are extending our Food Drive for Jewish Food Services. We are still grateful to accept any non perishable food .

A lot of our CSA members pulled through in donating large amounts of food for our competition. It was close to call, but we have 2 winners! In first place, winning a gift certificate to Bones Restaurant courtesy of Chris Gregory, is Shannon Calhoun. In a close second Elizabeth Scott is the proud winner of an hour long private Pilates sessions with, and courtesy of Lisa Tanguma. Congratulations to Shannon and Elizabeth!

According to the Food Bank of the Rockies Nearly 600,000 people in Colorado live with the reality of hunger. Thank you to the volunteers and donors for helping take a bite out of hunger in CO.

Recipe Sirloin Steaks with Garlicky Swiss Chard

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1-1/2 tsp. dried rosemary, coarsely chopped Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 3/4 cup dry red wine, such as merlot 4 large cloves garlic, minced 2 Tbs. red wine vinegar

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Recipe Edibly Fit - NewsSirloin Bites

Steaks with Garlicky Swiss Chard

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1-1/2 tsp. dried rosemary, coarsely chopped Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 3/4 cup dry red wine, such as merlot 4 large cloves garlic, minced 2 Tbs. red wine vinegar 1 tsp. granulated sugar 1/2 tsp. Dijon mustard 2 large bunches Swiss chard (about 1-1/2 lb. total), stems very thinly sliced and leaves roughly chopped 2 oz. Pecorino Romano, thinly shaved with a vegetable peeler (1 cup; optional) Position a rack in the center of the oven and heat the oven to 400째F. Trim and cut the steak into 4 portions. Season the steaks all over with the rosemary, 2 tsp. salt, and 1/2 tsp. pepper.

Heat 1 Tbs. of the oil in a large (12-inch) skillet over medium-high heat. Working in 2 batches if necessary, arrange the steaks in the skillet in a single layer and cook, turning once, until nicely browned, 3 to 4 minutes per side. Remove the skillet from the heat, transfer the steaks to a rimmed baking sheet, and roast until medium rare (130째F to 135째F), 4 to 6 minutes more. Set the steaks aside to rest.

Meanwhile, return the skillet to medium-high heat. Carefully add the wine and cook, scraping up any browned bits with a wooden spoon, until reduced by about half, 3 to 4 minutes.

Add the garlic to the skillet and cook until fragrant, about 10 seconds. Whisk in the vinegar, sugar, mustard, 1/4 tsp. salt, and 1/8 tsp. pepper. Drizzle in the remaining 3 Tbs. oil while whisking constantly.

Add the chard stems and cook, stirring occasionally, until beginning to soften, 5 minutes. Add the chard leaves in batches and cook, tossing, until the leaves are wilted enough to fit comfortably in the skillet, about 2 minutes. Cover the skillet and cook, tossing once or twice, until just tender, about 5 minutes.

Transfer the steaks to plates and top with the chard. Sprinkle with the Pecorino Romano, if using, and serve.

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