August 21 2014

Newsletter

August 21, 2014

t Photo by Pranav Bhat

THIS WEEK’S ORDER

Fruit

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Vegetable

d e r u t a e F

Photo by Marnie Vyff

Basic Baskets

Organic vs. “Organic”: How Much Does Certification Matter?

Whenever we go to the farmers’ market together, my husband and I disagree about whether we should buy the pricey certified organic berries (my husband’s vote) or the less expensive ones grown without certification, but described by the farm as “sustainably produced.” If I look deep into a farmer’s eyes and she tells me that her fruit is “no-spray,” I’ll buy her berries, saving almost a buck a pint. (After all, the strawberries we grow in our own backyard are not certified organic, but I feel good about eating them.)

Lately I’ve been wondering–is my husband right, or is no-spray enough? And what about the assertion—sometimes made by conventional growers—that certified organic farms use pesticides too? (continued on last page)

P ro du ce & Sourc es Blueberries Goldenberries Melon Peaches  Cucumbers Lettuce Peppers Tomatoes Yukon Gold Potatoes

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New Jersey

 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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Farmer John Kruger Circle Brook Farm, Andover, NJ

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Hello Everyone, We received about 1.3 inches of rain from last week’s storms that were predicted to bring 2 to 4 inches.

While I was glad not to get 4 inches, I was hoping for a little more. After 3 weeks without rain the ground quickly soaked up the moisture and is still on the dry side. The precipitation was helpful for germinating seeds and watering in some of our transplanted crops; giving us a break from moving the sprinklers around the field.

We are probably at the height of our tomato production at the moment. It’s uncertain how long we can sustain this level of production as there is quite a bit of disease in our early plantings of hybrids. There are some later planting which look okay so far, as well as the plants in the high tunnel greenhouse, so I expect to have tomatoes in the shares for at least another 6 weeks. We have been sending a few heirloom tomatoes, Brandy wine, bi-colors like Striped German and Pineapple, and my favorite Cherokee Purple, which is dark and has green shoulders. (continued on page 2)

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Sp otl ig h ts

St o ri ng & Pre se r v i ng 8 Health Benefits of Peaches

Now is the time to get in as many organic peaches as you can, to help nourish your body and invite it with as many vitamins, minerals and phytonutrients as possible!

7 Simple Ways to Unclog Your Arteries Naturally We all want to live a long life, but did you know eating these simple foods has been proven scientifically to prevent and in some cases reverse the #1 cause of death in the modern world?

Statistically, atherosclerosis (the progressive clogging of the arteries) is the #1 killer on the planet. A complex process, involving autoimmunity, infection, dietary incompatibilities, and many known and unknown factors, it is – despite conventional medical opinion – entirely preventable, and in some cases reversible.

Here is the peer-reviewed, published research proving the fact: • • • • • • •

B Vitamins Garlic Pomegranate Fermented Cabbage L-Arginine Turmeric (curcumin) Sesame Seed

Eye Health Peaches are a great source of beta carotene (a compound that is converted to vitamin A in the body, and which is crucial to the health of our retinas).

Protection Against Toxins Peaches are a great way to cleanse out toxins from your colon, kidneys, stomach and liver.

Aids in Weight Loss Including lots of fresh ripe juicy fruit in your diet is a great way to help control your hunger and lose weight.

Fights Cancer Peaches are incredibly high in antioxidants.

Cardiovascular Health Peaches are high in iron and vitamin K which are two important substances for keeping the heart healthy.

Kidney Cleansing The potassium in peaches are great for reducing kidney related diseases and helps to cleanse your bladder.

This is a small sample of evidence-based natural interventions for cardiovascular disease prevention and/or regression.

We have a much larger set of studies on over 200 natural substances capable of reducing the risk of heart attack and related heart disease related conditions.

Read the full article on greenmedinfo.com

Skin Health The levels of vitamin C in peaches are very high! Vitamin C is an essential ingredient that benefits the youthfulness of our skin.

Fruit Blueberries

Refrigerate unwashed in original container if planning to eat in a few days. Slightly longer storage: place on paper towel in sealed container.

Remove any damaged berries.

Goldenberries

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

Melon

Store at room temperature to ripen. Once ripened, refrigerate for up to a week.

Cantaloupes are a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage. Refrigerate cut cantaloupe in covered container and eat in 3-4 days.

Peaches

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.

Antioxidants Peaches are very high in antioxidants, ranging from lycopene to vitamin C to chlorogenic acid.

Read more about each benefit at livelovefruit.com

(continued from page 1)

We also have a variety call Aunt Ruby’s German Green which is green with just a slight yellow blush on the bottom when ripe. I think it has tremendous flavor, much better than the more widely grown Green Zebra. Heirlooms have a short shelf life so judge their ripeness by softness; don’t wait for green shoulder to color up or Aunt Ruby’s to turn red!

Gorgeous, sweet and delicious melons continue to ripen prolifically. There are more cantaloupes now and soon more watermelons. Beans are becoming more abundant and soon we will have the delicious heirloom Rattlesnake beans. We also have a variety called Dragon Langerie, a wax bean with purple streaking. These are string beans not shell beans, so don’t be fooled. It’s been 2 weeks since you’ve had cabbage, so you know what that means- get ready to make some cole slaw!

Farmer John

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(continued…)

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

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Recipes

Vegetables Cucumbers the fruit.

Cover with aluminum foil and bake at 350°F for 30 minutes (you’ll probably want to place a baking sheet underneath the crisp to catch any overflow). Remove the foil and bake for an additional 20 minutes, until the crisp topping is golden brown and the fruit filling is hot and bubbling.

Blueberry Peach Crisp

Let sit at room temperature for at least 20 minutes before serving.

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healthyfoodforliving.com

Fruit filling: 3 large ripe but slightly firm peaches, preferably organic, pitted and thinly sliced (no need to peel) 1 pint blueberries, preferably organic 1 Tbsp freshly squeezed lemon juice 1 3/4 cup unsweetened blueberry juice (not from concentrate), preferably organic, divided use 1 Tbsp arrowroot powder 2 tsp pure vanilla extract pinch of salt

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Crisp topping: 2 cups old-fashioned rolled oats 1 1/2 cups whole wheat pastry flour 1/4 tsp salt 1/4 tsp ground cinnamon 1/3 cup neutral-flavored vegetable oil 1/2 cup pure maple syrup, preferably grade B

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Preheat oven to 350°F. Toss the sliced peaches, blueberries, and lemon juice together and spread in an even layer in a 9 inch baking pan.

For the filling: Heat 1 1/2 cups blueberry juice in a small saucepan set over medium-high heat until simmering.

Meanwhile, in a small bowl, whisk together the remaining 1/4 cup blueberry juice and arrowroot powder until no lumps remain. Whisk the arrowroot “slurry” into the simmering blueberry juice. Bring mixture to a low boil, reduce heat to medium-low, and let simmer until mixture is has thickened and reduced by half – whisking every now and then – about 20 minutes.

Remove from heat, stir in vanilla extract and salt, and pour over the fruit in the pan.

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.

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.

Tomatoes

Coconut Gooseberry Clafouti

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thekitchn.com

1 1/4 cup coconut milk 3 eggs scant 3/4 cup flour 1 tablespoon vanilla 1/4 cup sugar 1/4 teaspoon salt 1 cup gooseberries, canned or fresh butter to grease the pan powdered sugar for dusting

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Preheat oven to 400. In a large bowl, crack 3 eggs and whisk to combine.

Add coconut milk, sugar, salt and vanilla and mix until well blended. Finally, add the flour to this mixture and stir until evenly incorporated.

Generously grease a 9-inch cast iron skillet (or pie pan of similar size will work as well). Pour batter into greased pan, then sprinkle the gooseberries evenly throughout the mixture. Bake for approximately 45-50 minutes, then broil on high for about 2 minutes (until golden brown and puffy). Let stand 5 minutes, then serve with a generous dusting of powdered sugar.

For the crisp topping: In a medium mixing bowl, combine the oats, flour, salt, & cinnamon; whisk to combine. Stir in oil and maple syrup; stir to combine.

Evenly crumble the crisp topping over

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

www.mountainlakesorganic.com

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.

Yukon Gold Potatoes

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).

Sources

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

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In the 14 years he’s owned his farm, he’s never sprayed a pesticide directly on any food crop. Yet, he says, “I have no interest in being straight-up organic. It gives me a little wiggle room to do things I might need to do.

Potato, Zucchini, and Tomato Gratin

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marthastewart.com

5 teaspoons extra-virgin olive oil 2 garlic cloves, minced 1 pound Yukon gold potatoes, peeled 1 medium zucchini (about 8 ounces) 2 vine-ripened or other ripe tomatoes (about 3/4 pound), sliced into 1/4-inch rounds 1/4 teaspoon coarse salt Freshly ground pepper 1 teaspoon finely chopped fresh thyme 2 ounces finely grated Cantal or cheddar cheese

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Preheat oven to 375 degrees with rack in upper third. Coat a 9-by-13-inch gratin dish with 1 teaspoon oil, and sprinkle with garlic. Using a mandoline or a very sharp knife, slice potatoes and zucchini as thinly as possible into rounds. Arrange potatoes, zucchini, and tomatoes in overlapping layers around prepared dish, and sprinkle with the salt and pepper.

Drizzle with remaining 4 teaspoons oil, and sprinkle with thyme and cheese.

Cover with foil; bake until potatoes are tender, 35 to 45 minutes. Remove foil; continue baking until top is golden brown, about 25 minutes more. Remove from oven; and serve immediately.

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Seasoned Yukon Gold Wedges

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tasteofhome.com

1-1/2 pounds Yukon Gold potatoes (about 3 medium), cut into wedges 1 tablespoon olive oil 1/4 cup dry bread crumbs 1-1/2 teaspoons paprika 3/4 teaspoon salt 1/4 teaspoon dried oregano 1/4 teaspoon dried thyme 1/4 teaspoon ground cumin 1/8 teaspoon pepper 1/8 teaspoon cayenne pepper

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In a large bowl, toss potatoes with oil.

Combine the remaining ingredients; sprinkle over potatoes and toss to coat.

Arrange potatoes in a single layer in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.

Bake, uncovered, at 425° for 40-45 minutes or until tender, stirring once.

 (continued from page 1)

Organic vs. “Organic” Adapted from civileats.com

Toxicity: It’s All Relative In most cases, even certified organic produce is not pesticide-free. But compared to most conventional produce, it can mean a big step in a less-toxic direction.

“The overarching concept is that natural pesticides are allowed and synthetics are prohibited, unless specifically allowed,” says Nate Lewis, a senior crop and livestock specialist at the Organic Trade Association. Furthermore, before they can use any approved pesticides, organic farmers must prove that they have a preventative plan in place—and that the plan is failing to prevent pests.

Is Talking to Your Farmer Enough?

Oregon farmer Don Kruger, the owner of a 150-acre farm on Sauvie Island and two Portland farm stands, abhors labels.

“I honestly would rather talk to the customers, if I could, or have them talk to my staff,” he says.

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Kruger believes he is offering a more affordable option, a middle-ground for folks who want local food that’s not conventional, but don’t mind that it’s not certified organic either. He is known in Portland for having the most affordable produce around and he prides himself on that.

But not everyone has the time for a 10 minute long conversation with their farmer about his growing practices and the nuances of what and when they spray. Furthermore, there are a lot of unregulated terms—like “no-spray” and “sustainably grown”—that get tossed around. And not everyone is as forthright about their practices as Kruger.

David Lively, vice president of sales and marketing at Organically Grown Company, the largest organic produce wholesaler in the Northwest, says farmers markets aren’t always as transparent as many customers believe.

“There have been instances where growers selling produce at farmers’ markets have been busted for selling conventional as organic and product they bought off the market as their own.”

Lively thinks—and many others in the organic movement agree—that organic certification offers the consumer extra assurance.

Other Reasons to Go Organic At the end of the day, organic agriculture is about much more than reducing pesticide use. To grow food organically, farmers must build their soil, using techniques like composting, cover crops, and crop rotations rather than fossil fuelintensive synthetic fertilizer. Doing so is a lot more work. But on an environmental level, that matters.

Will these changes lead to more certified organic farmers? It’s too soon to say. But one thing is clear: Consumer demand for organic food continues to grow. Organic food in the U.S. has been growing by an average of 13 percent per year over the past decade and reached $35 billion last year. Most farmers who take the plunge and go organic will have no problem selling their crops—and they’ll be able to charge a premium for them, too. And why shouldn’t they? Hoeing weeds by hand, cover-cropping, and keeping meticulous records is hard work. Maybe next time I’ll spring for those certified organic berries.

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