August 14 2014

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August 14, 2014

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ER T H I S W E E K ’ S O Ri D e Baskets

Fruit

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Vegetable

d e r u t a e F

it & Vegg Big, Basic, Fru

Farmer John Kruger Circle Brook Farm, Andover, NJ

Do you have a recipe that your friends and family go crazy for?! NOFA-NJ is looking for recipes to assemble a seasonal cookbook specifically highlighting New Jersey’s fresh organic foods. For more information, see page 2.

P ro du ce & Sourc es Apricots Blueberries Cherry Tomato/ Goldenberries Figs Grapes Lemons Melons Peaches Strawberries  Carrots Celery Cucumbers Leeks Lettuce Onions Peppers Red Potatoes String Beans Summer Squash Tomatoes Tromboncinos

CA NY NJ

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 Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ

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Photo by Marnie Vyff

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Hi Folks, We are still very dry here on the farm. On Tuesday evening, returning from market in Hoboken, we drove through some heavy showers but when we arrived at the farm it was dry. It looks as though we may get some precipitation this Tuesday or Wednesday- keep your fingers crossed!

Tomatoes are coming in heavily now – nice quantities of both regular (hybrid) and heirloom tomatoes. We are also starting to have quite a few goldenberries, aka ground cherries, husk tomatoes or cape gooseberries. These small fruit are in the tomato family and have a paper wrapper similar to a tomatillo. They are very sweet and have an interesting flavor, nutty and a bit of pineapple. They are good keepers lasting for weeks without refrigeration. Some people love them and others can live without them. We will finally have potatoes this week. They are a bit scabby and some have lost some of their skin in the harvesting and washing process, but they taste great. In honor of the arrival of the potatoes we also have leeks, in case you like to make soup. (continued on page 2)

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Sp otl ig h ts

St o ri ng & Pre se r v i ng Superfood Spotlight: Goldenberries

NOFA-NJ is looking for recipes to assemble a seasonal cookbook specifically highlighting New Jersey’s fresh organic foods.

If you would like to submit a recipe to us for publication please send it to nofanjcookbook@gmail.com.

Rules for entries: • At least 50% of the ingredients must be found within 30 miles of the Jersey boarder • Recipes should be made of whole Jersey Fresh ingredients as much as possible.

• We reserve the right not to use any recipe we deem inappropriate for our publication • Please include your full name (as you wish it to be published) and farm/ business name if appropriate and best way to contact you if there are questions • Let us know what season the recipe can best be made in.

Also known as “Incan Berries” or “Cape Gooseberries,” goldenberries aren’t really gooseberries at all – they are actually botanically closer to tomatoes! These little powerhouses are bright yellow when ripe and extremely sweet and tart, which makes them a popular fruit with everyone from kids to five-star chefs. A goldenberry is about the size of a marble or cherry tomato, and grows inside a delicate paper husk resembling a Chinese lantern – making it one of the most beautiful berries around.

Goldenberries are more than just beautiful – they are also rich in Vitamins A, C and B Complex, protecting your body from tissue damage and heart disease and boosting metabolism. The most surprising benefit of goldenberries are their high protein content (about 16% protein, extremely high for any fruit or vegetable), making them a wonderful supplement for those who follow a plant-based diet. Goldenberries are an excellent source of bioflavonoids, which possess antiviral, anticarcinogenic and anti-inflammatory properties. Oh, and one more thing – they’re delicious!

To enjoy goldenberries, they can be eaten raw or dried, much like blueberries or raisins! Sprinkle goldenberries on top of greek yogurt for a colorful breakfast, or toss a handful into a salad for a sweet kick.

You can even make your own trail mix by throwing the dried variety in with your favorite kinds of nuts and seeds.

We love Navitas Naturals‘ goldenberry powder – an easy way to get the berry benefits straight into a smoothie! thechalkboardmag.com

Fruit Apricots

Keep unripe fruit at room temperature to ripen or in paper bag to speed up the process. Once ripened, refrigerate in plastic bag for 4-5 days. Apricots 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. Remove any damaged berries.

Cherry Tomato/Goldenberries

Refrigerate unwashed in shallow container covered with plastic wrap. Use within two weeks.

Figs

Keep unripe figs on a plate at room temperature away from direct sunlight to ripen. Refrigerate ripe figs on a plate or very shallow bowl covered with plastic wrap or in plastic bag. Use in 1-2 days.

Grapes

Refrigerate unwashed in perforated plastic bag. Use within a week.

Lemons

Seal in zipper-lock bag and refrigerate up to a month.

Melons

Store whole melon at room temperature for up to five days. Refrigerate cut melon in plastic bag and eat in three days.

(continued from page 1)

We will also have celery this week, another good soup item. Our celery tends to be stronger flavored and perhaps a little tougher than what most of you are accustomed to with California celery. The inner more blanched stalks can be used in salads while the outer darker stalks are best in stir fries and soups. We continue to have a tremendous melon harvest. They have been quite sweet and tasty thus far and I expect to continue the trend into September. Last, over the next few weeks we will be harvesting a long curvy green fruit known as tromboncino. It is an edible gourd which is harvested while still tender and is reputed to taste a little like avocado. They are prepared more or less the same as a squash.

Farmer John

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(continued…)

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

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Peaches

Recipes

Tilapia & Summer Vegetable Packets

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eatingwell.com

1 cup quartered cherry, or grape tomatoes 1 cup diced summer squash 1 cup thinly sliced red onion 12 green beans, trimmed and cut into 1-inch pieces 1/4 cup pitted and coarsely chopped black olives 2 tablespoons lemon juice 1 tablespoon chopped fresh oregano 1 tablespoon extra-virgin olive oil 1 teaspoon capers, rinsed 1/2 teaspoon salt, divided 1/2 teaspoon freshly ground pepper, divided 1 pound tilapia fillets, cut into 4 equal portions

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Preheat grill to medium. (No grill? See Oven Variation, below.)

Combine tomatoes, squash, onion, green beans, olives, lemon juice, oregano, oil, capers, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.

To make a packet, lay two 20-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray. Place one portion of tilapia in the center of the foil. Sprinkle with some of the remaining 1/4 teaspoon salt and pepper, then top with about 3/4 cup of the vegetable mixture.

Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Repeat with more foil, cooking spray and the remaining fish, salt, pepper and vegetables.

Grill the packets until the fish is cooked through and the vegetables are just tender, about 5 minutes. To serve, carefully open both ends of the packets and allow the steam to escape. Use a spatula to slide the contents onto plates. Oven Variation: Preheat oven to 425°F. Place green beans in a microwavable bowl with 1 tablespoon water. Cover and microwave on High until the beans are just beginning to cook, about 30 seconds. Drain and add to the other vegetables (Step 2).

Assemble packets (Steps 3-4). Bake the packets directly on an oven rack until the tilapia is cooked through and the vegetables are just tender, about 20 minutes.

Keep unripe fruit at room temperature to ripen or in paper bag to speed up the process. Do NOT refrigerate until fully ripe: this will result in mealy, flavorless fruit. Once ripened, keep in refrigerator for 3-5 days. This fruit is a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage.

Strawberries

Discard any damaged or moldy berries.

Refrigerate unwashed in loosely covered shallow container. Use within three days.

Vegetables 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.

Celery Tromboncino Summer Squash with Eggs, Tomatoes and Goat Cheese

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seattlelocalfood.com

1-2 squashes per person, depending on size 2 eggs per person 1-2 very ripe summer tomatoes per person a few crumbles/slices of goat cheese per person, preferably soft-ripened, but fresh chevre will work too Butter and olive oil, salt and pepper

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Slice squash into pieces about 1/8″ to 1/4″ thick Heat a bit of butter and olive oil in a frying pan that has a lid. Add squash.

Sauté until soft. Add a little more butter.

Crack eggs over squash. Let cook about 30 seconds to 1 min.

Add a spoonful or two of water, and then cover with the lid until the egg whites are cooked but the yolks are still soft. Transfer immediately to a plate.

Refrigerate unwashed in plastic bag squeezing out as much air as possible.

Use within 1-2 weeks.

Cucumbers

Eat as soon as possible. Refrigerate unwashed in plastic bag. Use within a week.

Leeks

Refrigerate unwashed and untrimmed in loosely wrapped plastic bag. Use within 1-2 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.

Onions

Store in mesh bag or other wellventilated container in a cool, dry location between 45-55°F. Do not store near potatoes. Whole onions will last about two months. Refrigerate cut onions in tightly sealed container and use within 2-3 days.

Slice tomato on top in wedges. Crumble on cheese. Add pepper. You can also drizzle on a little olive oil. (continued…)

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Peppers

Refrigerate unwashed in plastic bag in crisper. Green peppers usually stay fresh longer than red, orange or yellow.

Peppers will last about a week.

Red Potatoes

Summer Vegetable Stir-Fry

Leek, Potato & Spinach Stew

3 cups mixed tender herbs (such as basil, Thai basil, mint, cilantro, tarragon, and celery leaves), divided 1/2 cup thinly sliced scallions, divided 1 1/2" piece peeled ginger, sliced 1 garlic clove 7 tablespoons vegetable oil, divided 2 tablespoons unseasoned rice vinegar 2 tablespoons sesame seeds Kosher salt and freshly ground black pepper 2 cups cooked, cooled wheat berries, farro, or brown rice 4 cups chopped mixed summer vegetables (such as bell peppers, eggplant, chiles, zucchini, summer squash, carrots, celery, radishes, and cherry tomatoes)

1 tablespoon extra-virgin olive oil 2 links hot Italian turkey sausage (6-7 ounces), casings removed 2 cups chopped leeks (about 2 leeks), white and light green parts only, rinsed well 4 cloves garlic, thinly sliced 1/8 teaspoon salt 1 cup dry white wine 1 pound new or small potatoes, halved and thinly sliced 4 cups reduced-sodium chicken broth 8 ounces spinach, stemmed and chopped (about 8 cups) 1 bunch scallions, sliced 1 15-ounce can cannellini beans, preferably no-salt-added, rinsed 1/2 cup chopped fresh herbs, such as dill, chervil, chives and/or parsley

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epicurious.com

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Combine 2 cups herbs, 1/4 cup scallions, ginger, and garlic in a miniprocessor. Pulse to chop ingredients.

Add 4 tablespoons oil, vinegar, and 1/4 cup water and process until a coarse purée forms. Transfer herb sauce to a bowl and stir in sesame seeds. Season to taste with salt and pepper. DO AHEAD: Herb sauce can be made 2 hours ahead. Cover and chill.

Heat 1 tablespoon oil in large heavy skillet over medium-high heat until oil just begins to smoke. Add remaining 1/4 cup scallions and wheat berries. Stir-fry until wheat berries are golden brown and slightly crunchy, about 3 minutes.

Season with salt and pepper. Divide wheat berries among bowls.

Return skillet to medium-high heat and add remaining 2 tablespoons oil. Add vegetables, season with salt and pepper, and stir-fry until brightly colored and crisp-tender, about 4 minutes. Add remaining 1 cup herbs and toss to combine. Divide vegetables over wheat berries. Drizzle with herb sauce.

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eatingwell.com

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Heat oil in a Dutch oven over medium heat. Add sausage and leeks and cook, stirring occasionally and crumbling the sausage with a wooden spoon, until the leeks are tender, about 5 minutes.

Add garlic and salt and stir until fragrant, about 20 seconds.

Add wine, cover and bring to a boil over high heat. Uncover and cook until the wine is almost evaporated, about 4 minutes.

Add potatoes and broth; cover and bring to a boil. Stir in spinach and scallions and cook, covered, until the potatoes are tender, about 5 minutes.

String Beans

Refrigerate unwashed in plastic bag. Use within a week.

Summer Squash

Refrigerate unwashed in tightly wrapped plastic bag. Use in 4-5 days.

Tomatoes

Do NOT refrigerate. Keep unripe tomatoes at room temperature away from direct sunlight to ripen or in paper bag to speed up the process. Once ripened, use within a week. Refrigerate only extra ripe tomatoes that will spoil before using, although this will affect flavor. Refrigerate in plastic bag and bring back to room temperature before using. Tomatoes are a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage.

Tromboncinos

Store in a cool (50-60°F), dry, dark, wellventilated place. Use within 1-3 months.

Once cut, cover with plastic wrap and refrigerate for 1-2 days.

Remove from the heat and stir in beans.

Cover and let stand for 1 minute. Divide among 6 soup bowls and sprinkle each portion with herbs.

Sources

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

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Store in a dark, dry place between 45-50°F. Higher temperatures, even room temperature, will make potatoes sprout and dehydrate prematurely. Don’t store in the refrigerator: starch content will turn to sugar giving the potatoes an undesirable taste. Do not store potatoes near onions: the gases that they each emit will cause the degradation of one another. Avoid sunlight (this can cause the development of the alkaloid solanine to form).

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In a food processor combine the mint leaves, scallions, pine nuts, salt, pepper, lemon zest and juice. Blend for a minute or two, scraping down as needed.

In a slow steady stream add the olive oil. Scrape down and repeat with the warm water.

Add the cheese and mix until well blended and smooth.

Peach and Mozzarella Paninis with a Fig-Shallot Tapenade

Kale Carrot Salad with Goldenberries and Mint Pesto

Tapenade: 1 Tablespoon unsalted butter 3 shallots, minced finely or pulsed in a food processor 1 teaspoon sugar Salt & pepper 6-7 fresh figs, finely diced or pulsed in a food processor 1 teaspoon Dijon-style mustard 2 Tablespoons red wine vinegar ¼-cup extra virgin olive oil

8 medium sized fresh kale leaves (about 5 ounces) sliced very thinly or chiffonade 2 large carrots, peeled and grated with a coarse grater (1/4 – 3/8 inch holes) (optional) 1 stalk celery, sliced thinly 2/3 cup cooked, cooled quinoa 1/3 cup toasted almonds, chopped 1/3 cup Goldenberries (also known as Gooseberries or Incanberries), chopped 1/2 cup Mint Pesto (recipe below) 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1 teaspoon “prepared” mustard (not powdered) 1/4 teaspoon sea salt 1/4 teaspoon fresh ground pepper

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feastonthecheap.net

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Paninis: 8 slices of thick-cut bakery-style bread 2 ripe peaches (or nectarines), sliced thinly ¼-lb fresh mozzarella, sliced thinly Fresh basil leaves Butter for greasing the skillet

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Tapenade: Melt the butter in a medium skillet over med-low heat. Add the shallots and sugar, season with salt & pepper. Cook, stirring frequently, until the shallots are golden, about 10 minutes. Add the figs and cook, stirring occasionally, another 5 minutes.

In a medium-size glass bowl, whisk together the mustard, vinegar, salt & pepper and olive oil. Stir in the fig/shallot combo and set aside.

Paninis: Layering is crucial in a panini, but I found this worked well. On a slice of bread, start with a layer of peaches/nectarines, then spoon some tapenade on top, then some basil leaves, followed by the mozzarella. Top with another slice of bread.

In a medium skillet, heat some butter over medium heat. Place your sandwich in the skillet and use another pan or a panini press to flatten. Toast until golden then flip. Repeat with remaining sandwiches.

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glutenfreegus.com

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Combine the kale, grated carrots, sliced celery, quinoa, almonds, goldenberries, and pesto in a large salad bowl.

In a small bowl combine the olive oil, vinegar, mustard, salt, and pepper. Whisk with a fork to blend.

Drizzle the (dressing) over the salad and toss to combine. Serve as soon as you’re ready!

Note: While this salad keeps for 2-3 days in the refrigerator and is still tasty, the consistency of the almonds changes, so it’s best the day it’s made.

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Mint Pesto 2 cups loosely packed mint leaves 2 scallions, sliced to where the green starts to really darken 1/2 cup pine nuts 3/4 teaspoon salt 1/2 teaspoon fresh ground pepper 1 teaspoon freshly grated lemon zest 4 teaspoons fresh lemon juice 1/2 cup extra virgin olive oil 1/4 cup warm water 1/3 cup grated Parmesan, Robusto, or some other hard flavorful cheese

Add a little more olive oil and water if you want a consistency thin enough to drizzle onto soup or pizza using a bottle fitted with a tip. Correct the seasonings using salt, pepper, and lemon juice depending on how much extra liquid you add.

Store well wrapped in the refrigerator.

This will stay greener longer than basil based pesto.

Marinated Baby Vegetables

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epicurious.com

6 cups assorted trimmed baby vegetables (such as halved fingerling and purple potatoes, baby carrots, brussels sprouts, cauliflower, pearl onions, pattypan squash, and/or strips of large vegetables like bell peppers) 1 cup olive oil 1/2 cup Champagne vinegar 4 small bay leaves 2 teaspoons coarse kosher salt 2 teaspoons freshly ground black pepper 1 teaspoon fennel seeds 1 teaspoon dried oregano 1/4 teaspoon dried crushed red pepper

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Steam all vegetables until potatoes are tender, about 8 minutes. Transfer to large bowl. Meanwhile, bring remaining ingredients to boil in medium saucepan, whisking until salt dissolves. Pour over vegetables. Let marinate at least 15 minutes, tossing occasionally. Serve warm or at room temperature.

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