Doorstep Farmers Newsletter Newsletter Mar 2 – Mar 8
Delivering fresh, locally grown, organic produce to your door
www.DoorstepFarmers.com 925.360.8643
Doorstep Farmers News Hello Supporters, Just a few things. We are extremely excited that the seasons are soon changing. Before you know it we’ll be eating plums, pluots, peaches, nectarines, summer squash and beans again. I can’t wait. Make sure that if there is anything that any of you don’t want you let us know to put it on This Week’s Contents: your profile and you’ll never get it. Additionally, remember that on Organic Minneolas Mondays before 12P.M. we post the items that we will deliver and if there is something you don’t want that week let us know using the contact form. Organic Red Chard The last thing we want is for you to get something in your box you don’t Organic Bosc Pears want or need. Organic Artichokes Secondly the past couple of weeks we stuck an extra item than was on our Organic Navel Oranges list in your box. This item was a gift from us at Doorstep Farmers and did Organic Braeburn Apples not cost anything to you. We just wanted to thank you for your support and your patronage. We hope all of you are enjoying your boxes, and appreciate Organic Portabella all of your kind words to us and to your friends and neighbors in support of Mushrooms our service. We are growing considerably, and are doing it with your help. Organic Japanese Sweet Also, here is the deal from Natural Life Foods as promised last week. Potatoes Thanks Michael
Reusing Your Box To help reduce the amount of waste we make, we will reuse your box. Please flatten your used Doorstep Farmers box and place outside the night before your delivery to be picked up the next morning. Thanks for making the world a better place!
The 2-1 Program
50% Discount each time you refer a friend!
Because of your support, low-income families in our community will receive the same quality produce that you received today at your door. To find out more visit our website. www.DoorstepFarmers.com
By referring a friend you will receive 50% off your next box of produce and so will your friend. Just be sure that when they sign up they let us know that you referred them. If you refer the neighbor on both sides of your house, your next box could be completely on us!
The Report on Mushrooms This is the second time in a row that we are providing all of you with mushrooms. Last week we snuck some Crimini mushrooms in that were a gift from us to you, no cost. This week we have decided to include my favorite type of mushrooms - Portobello! Last year during the summer I discovered that my favorite way to cook Portobello mushrooms is to barbeque them. My sister and I decided to give vegetarian a try for a month. One night my family decided to cook burgers, so me and my sis decided to try a meatless Portobello mushroom burger, and oh my god, I was hooked. We found some nice really big capped mushrooms – the size of a burger. We then cut the stems off of the mushroom and turned the caps over. I diced up the stems and put it into the cap with some diced garlic, some sort of sliced cheese (I believe I used Provolone), and then lastly I put a little dressing or marinade into the cap. Then we tossed them onto the grill and when they were nice and soft we stuck them on a whole wheat bun. It was delicious and I didn’t miss a meat burger one bit!
Health Benefits Mushrooms are more than just a delicious treat. They are incredibly healthy. They have virtually no fat and tons of Vitamin D. The awesome thing that I discovered when researching mushrooms is that it reduces estrogen levels which in one study reduced the chance of breast cancer by 60% when eaten every day. What’s even more exciting is that when the consumption of mushrooms was coupled with drinking green tea the chance of breast cancer was reduced by 90%!
Storing Mushrooms I always dread storing mushrooms because very quickly they can become slimy and develop brown spots on them. They are still edible at this stage, but nevertheless we all wish them to stay as fresh as possible and for as long as possible. So here’s one way we can try to maintain freshness, simply take your mushrooms and put them in the smallest container possible that will fit all of the mushrooms. Take some plastic wrap and wrap your container tight. Lastly, poke a few holes in the top (much like you see the grocery stores mushrooms wrapped), and voila, stick them in the fridge and use as soon as possible. In a strategic plan for eating your whole box, mushrooms should be one of the first to be cooked; once cooked they maintain much easier.
Preparing Mushrooms I’m sure many of you know a favorite way you like to prepare mushrooms - some love them sautéed; some like them bbq -some people like them with pasta; others like them in their salads. Mushrooms are so versatile and very easy to cook. With a little creativity you can turn them into dips, sides, or main courses. Good luck!
-Did you know? Did you know that fungus is more closely related to humans on a species level than they are to plants?!
Portobello Mushrooms Stuffed with Parmesan Whipped Potatoes Cook all potatoes, garlic, and bay leaf in large saucepan of boiling salted water until very tender, about 12 minutes. Drain; discard bay leaf. Return potatoes to pot. Mash until smooth; cool slightly. Mix in 3 tablespoons cheese. Season with salt and pepper. Whisk in eggs. Remove mushroom stems and chop finely. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Add mushroom stems and onion; sauté 5 minutes. Stir in parsley and rosemary. Season with salt and pepper. Preheat oven to 400°F. Brush rounded sides of mushrooms with 3 teaspoons oil. Place on baking sheet, gill sides up. Bake 10 minutes. Reduce oven temperature to 350°F. Divide onion mixture among mushroom caps. Mound potato mixture in caps. Sprinkle with 1 tablespoon cheese. Bake until heated through, about 25 minutes. Heat 1 teaspoon oil in large pot over medium heat. Add spinach; sauté 2 minutes. Season with salt and pepper. Divide among 4 plates. Top each serving with 1 stuffed mushroom.
Things You’ll Need: 8 ounces red-skinned sweet potatoes (yams), peeled, chopped 8 ounces white-skinned potatoes, peeled, chopped 6 garlic cloves, peeled, left whole 1 bay leaf 4 tablespoons freshly grated Parmesan cheese 2 large eggs, beaten to blend 4 4- to 5-inch-diameter portobello mushrooms 6 teaspoons olive oil 1/2 cup chopped onion 2 tablespoons chopped fresh parsley 1 teaspoon minced fresh rosemary