April 30 2015

April 30, 2015

d e r u t a e F

THIS WEEK’S ORDER

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NOFA-NJ's Food as Medicine Conference is this Saturday, May 2nd and we are exhibiting! Hope to see you there!

NOFA-NJ's second conference focused on the health benefits of nourishing foods, features a full day of expert speakers across disciplines who will share their expertise, connecting the food we eat and grow to our health. The Food as Medicine Conference speakers will teach you all about reclaiming your health through traditional diets, how to shop for and prepare meals using these guidelines, and optimal nutrition for you and your family. Whether you're a foodie, gardener, farmer, or fan of a healthy lifestyle - if you love to cook, eat in, dine out, and keep your family healthy while doing so, this conference is for you!

P ro du ce & Sourc es Apples Bananas Blueberries Grapefruit Mangoes  Broccoli Carrots Lettuce New Potatoes Peas

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Chipotle to stop serving genetically altered food Starting Monday, its food will be free of genetically engineered ingredients. Whether others will follow is uncertain.

In a first for a major restaurant chain, Chipotle Mexican Grill on Monday will begin serving only food that is free of genetically engineered ingredients.

“This is another step toward the visions we have of changing the way people think about and eat fast food,” said Steve Ells, founder and co-chief executive of Chipotle. “Just because food is served fast doesn’t mean it has to be made with cheap raw ingredients, highly processed with preservatives and fillers and stabilizers and artificial colors and flavors.”

In 2013, Chipotle was the first restaurant chain to indicate which items contained genetically modified organisms, and a small but growing number of restaurants, largely in fine dining, also now label their menus.

Grocers, too, are moving to offer consumers more products free of genetically altered ingredients. The shelves and cases in Whole Foods stores are to be free of products

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Photo from geneticliteracyproject.org

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Sp otl ig h ts

St o ri ng & Pre se r v i ng

New Potatoes

Despite what menu writers and produce marketers might want you to believe, every small potato is not a "new potato," and every new potato is not small. The real new potato — one that has just been dug and not dried — is a very special springtime treat.

To understand new potatoes, you need to know something about regular potatoes, which are grown and harvested with an eye toward long-term storage.

About 99% of all the potatoes you’ll ever eat have been grown to maturity, dug from the ground and then “cured” — stored for a period of 10 days to two weeks in a climate-controlled environment. This toughens up the peel and reduces the amount of moisture in the potato to help it last longer without spoiling.

Truly new potatoes are sold right after they've been dug, without any curing.

They’re higher in moisture so they have a little creamier texture, and their flavor has, to my taste, a slight bitterness that complements their earthiness.

Though “new potato” is usually used to describe small potatoes, truly new potatoes can be any size, ranging from marbles to bakers.

Because these true new potatoes are such a special ingredient, treat them simply, at least the first time you serve them. One of my favorite things is just to steam them until tender, then toss them into softened butter you’ve whipped with fresh herbs and shallots. Stir just until the potatoes are evenly coated, sprinkle with coarse salt and serve.

Here are a dozen more recipes that will be great with new potatoes. latimes.com

5 Natural Beauty Books to Add to Your Summer Reading List

Stock up on these natural beauty books for the details on living a healthier life.

1. “Absolute Beauty” by Dr. Pratima Raichur: The bible on inner balance to outer beauty. Whether you’ve never heard of Ayurveda or are totally down with the dosha scene, Ayurvedic practioner, Dr. Pratima, spells out how to align body and mind for best health and lasting beauty.

2. “Skin Cleanse” by Adina Grigore: A new read by S.W. Basics creator, Adina Grigore. This one offers up some DIY solutions you don’t have to be a chemist to follow, and describes how to set up a skincare regimen for your individual needs.

3. “No More Dirty Looks” by Siobhan O’Connor and Alexandra Spunt: A tried and true favorite in the organic beauty world. NMDL, like the blog behind the book, gets to the heart of cleaning your beauty routine in a modern, real life way. Most women want healthy products that perform like the not so healthy stuff. This book tells us how to get them.

4. “Beauty Detox” by Kimberly Snyder: A healthy lifestyle advocate, this book focuses on the diet aspect of beauty.

As in, what we put in is what we get on the outside. Snyder’s plan is pretty strict, but offers tips on healthy living that can be tailored to any lifestyle.

5. “The Green Beauty Guide” by Julie Gabriel: Get into the nitty gritty of cosmetic ingredients, healthy and toxic, with this super useful read.

Gabriel breaks down what to look for, what to avoid, along with some simple recipes for getting started in DIY beauty. organicauthority.com

Fruit Apples

Separate out any with bruises or soft spots. Refrigerate with damp paper towel in perforated plastic bag away from strong-odored foods. Best stored somewhere around 30-35°F, in a humid environment. For every 10 degrees above 30°F, lifespan dramatically decreases. Use within a month, although can be stored for 3-4 months. Apples are a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage.

Bananas

Store at room temperature until ripe or in paper bag to speed up ripening process.

Ripe bananas can be refrigerated for a week or frozen for 2-3 months. For maximum flavor, return to room temperature. Ripe bananas are a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage.

Blueberries

Discard any damaged or moldy berries.

Refrigerate unwashed in original container if planning to eat in a few days.

For slightly longer storage, place on paper towel in sealed container.

Grapefruit

Store at room temperature for up to a week or in refrigerator for 2-3 weeks.

Mangoes

Keep unripe mangoes at room temperature to ripen or in paper bag to speed up the process. Ripe mangoes can be kept in the refrigerator up to a week.

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Chipotle containing such ingredients by 2018, and Wal-Mart is vastly expanding its selection of organic foods, which are free of genetic alteration by law.

Even big food companies are moving to take genetically modified ingredients, or GMOs, out of their products or to label products so that consumers know which are free of them.

Whether other major restaurant chains will follow Chipotle’s lead is uncertain. The increased demand for such products has made them more expensive and difficult to obtain in the amounts that big businesses need.

Article adapted from startribune.com

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Marnie Vyff Co-op Manager Barbara Taylor Marketing Director Stephanie Perrotti Editor

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Recipes

Vegetables Broccoli and taste to adjust seasoning.

Add the basil leaves and cilantro and process just until chopped and mixed in–flecks of green are pretty.

Roasted Golden Beet, Carrot & Cashew Sauce (with Broccoli, Garlic Scapes, & Tamari) outoftheordinaryfood.com

Sauce 2-3 small golden beets 4 or 5 smallish carrots 1 – 2 T olive oil 3/4 cup roasted unsalted cashews 1/2 t each cardamom, cumin, coriander and ginger juice of half a lime (or to taste) small handful fresh basil leaves small handful fresh cilantro leaves salt and plenty of freshly ground pepper 1 largish bunch of broccoli, florets mostly, cut into long thin pieces olive oil 2 garlic scapes, woody ends trimmed, minced 3 scallions, white parts mostly, minced 1 t. grated or mashed fresh ginger, or a dash of powdered red pepper flakes to taste 1 T. tamari 1 T. honey

Peel and grate the beets and carrots. A food processor takes care of the grating very quickly, or you can do it by hand.

Spread in a thin layer on a small baking sheet. Add enough olive oil to coat everything lightly. Toast in a toaster oven or roast at 425 in a regular oven for 15 to 20 minutes until the vegetables are starting to brown on the edges. Stir from time to time to ensure even cooking.

In a food processor, grind the cashews.

Add the grated roasted carrots and beets, and all of the spices, and process until quite smooth. Add the lime juice and enough water to make the mixture very smooth and just as thin as you like it. I think I added about 1 1/2 cups water, but start with less and work your way up.

Add about 1/2 t salt and lots of pepper

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Warm the olive oil in a large frying pan.

Add the garlic scapes, scallions, ginger, and red pepper flakes, when the garlic scapes start to brown, after a few minutes, add the honey and tamari. It will get thick and syrupy pretty quickly.

Add about a cup of water, less if you don’t want it to be too brothy. Let it cook for a minute to reduce slightly, and then add the broccoli. Cover the pan and steam for a few minutes until the broccoli is bright green, cooked through but still crisp. Remove the lid and simmer for a minute or two to reduce the sauce further, but don’t cook too long, because you don’t want mushy broccoli.

Refrigerate unwashed in open plastic bag. Use in 3-5 days.

Carrots

Remove tops (you can use greens to replace parsley, basil, and other herbs), wrap in damp paper towel and place in plastic bag in refrigerator. Use as soon as possible.

Refrigerate carrots in plastic bag in coldest part of refrigerator. Use within two weeks.

Lettuce

Refrigerate unwashed in loosely closed plastic bag or crisper. Do not wash until ready to serve. Best eaten within 2-3 days. Use within a week.

New Potatoes

Store in a cool (ideally 40-50°F.), dry place or refrigerate. New potatoes are the only potatoes that can be refrigerated. When refrigerated, the starch will begin to convert to sugar, so the longer they're chilled, the sweeter they'll taste. Use within a week.

Peas Millet and Pea Salad with a Grapefruit and Mint Dressing noshed.net

Salad 2 c. cooked Millet, fluffed with fork 1/2 c. fresh english peas 1/2 bunch Fresh radishes, cut into matchsticks Dressing 1 ruby red grapefruit juiced 2 Tbsp. extra virgin olive oil 3 Tbsp. mint, finely chopped salt and pepper to taste

Eat as soon as possible in order to preserve sugar content, preventing it from turning into starch. Refrigerate in plastic bag. Do not shell until ready to use. Use in 3-5 days.

Freezing: Best way to store peas is to freeze them. Wash, blanch for 1-2 minutes, drain, plunge into ice water.

Chill for two minutes; drain. Pack in freezer containers or bags. Use within six months.

Fluff cooked millet with a fork.

For the peas, heat a small saucepan on the stove. Add about 1 cup of water.

Once boiling add in peas. Cook for just a few minutes. You want peas to not be mushy. Add to millet mixture.

Add in chopped radishes and stir.

Dressing Combine all ingredients into a small bowl and whisk. Season with salt and pepper to taste.

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Sources

StillTasty The Kitchn Real Simple Fruits & Veggies–More Matters® The World's Healthiest Foods eHow wikiHow SparkPeople Food Network

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Preheat oven to 350F. Toss potatoes with olive oil and season with salt. Roast in oven for 20 minutes.

Remove potatoes from oven and when cool enough cut in half and scoop out a small hole in the middle (for the filling).

Ensalada Rusa (“Russian” Potato Salad)

Toss the broccoli and garlic with a little olive oil and salt and roast at 350F until broccoli is tender, about 20 minutes.

Chop up the roasted broccoli and transfer to a mixing bowl. Add goat cheese, salt, and lemon zest an stir to combine.

dominicancooking.com

Stuff each potato cavity with the broccoli mixture.

1 lb [0.45 kg] of potatoes 2 large carrots 3 eggs 2 teaspoons of salt 1 medium beetroot (optional) 1 apple (any variety) 1 medium red onion, diced into small cubes 1⁄2 cup of sweet corn (optional) 1⁄2 cup of blanched or canned green peas (optional) 1⁄2 cup mayonnaise

To serve, arrange on platter and top with lemon zest.

Boil together the potatoes, carrots and eggs with a teaspoon of salt.

Boil the beetroot in a different pot (do not use beetroot if you are going to use apple).

Peel potatoes, carrots, eggs, apple (or beetroot) and dice into small cubes.

Mix potatoes, carrots, eggs, apple (or beetroot), onion. corn and peas. Add mayonnaise and mix.

Season with salt to taste.

Serve chilled.

banana, top with blueberries and serve with maple syrup or honey.

Roasted Baby Potatoes and Broccoli with Soy Sauce, Butter and Parsley fortheloveofcooking.net

6 Dutch baby potatoes 1 1/2 cups of broccoli florets 2-3 tbsp soy sauce 1 tbsp butter 2 tsp olive oil Sea salt and fresh cracked black pepper 2-3 tbsp fresh parsley, chopped (divided)

Oat Pancakes with Banana & Blueberries myfussyeater.com

200g oats 240ml milk 2 tbsp greek yoghurt 1 egg 1 tsp sugar / sweetener 1 tsp bicarbonate of soda cooking spray or oil to fry 1 banana, sliced 50g blueberries Maple syrup or honey to serve

Preheat oven to 350 degrees. Boil a large pot of water and boil the potatoes for 4-5 minutes. Remove from water and let cool. Once cooled, slice in half and combine soy sauce, broccoli florets, butter, olive oil, sea salt and black pepper along with half of the parsley. Mix thoroughly and place in a baking dish that has been sprayed with olive oil cooking spray.

Place into the oven and roast for 20-25 minutes. Remove from the oven and taste, re season with sea salt, cracked pepper, butter or soy sauce if needed.

In a food processor blitz the oats until they become more fine.

Add the milk, yoghurt, egg, sugar / sweetener and the bicarb and blitz again until well combined.

New Potatoes with Broccoli and Goat Cheese abc.go.com

6 New Potatoes 3 cloves garlic 1 head of broccoli (cut into florets) 1/2 cup goat cheese Zest of 1 lemon Salt 1 teaspoon olive oil

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Add oil or cooking spray to a frying pan over a medium heat. Cook one pancake at a time by adding a small ladle of the oats mixture to the pan. The mixture will rise slightly with the bicarb so don't make the pancake too big! Cook on one side for 3-4 minutes until browned. Flip the pancake and cook for another 3-4 minutes. Remove and place on a plate or keep warm in a low heat oven.

Add a small bit of oil or cooking spray to the pan between each pancake to prevent them from sticking.

When all the pancakes have been cooked, layer them between slices of

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Banana-Blueberry Smoothie marthastewart.com

1 ripe banana 1 cup frozen blueberries 1 cup nonfat plain yogurt In a blender, combine banana, blueberries, and yogurt.

Blend on high speed until smooth. Pour into two glasses; serve immediately.

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