Newsletter
August 7, 2014
Star-Ledger file photo
THIS WEEK’S ORDER
Fruit
Vegetable
d e r u t a e F
Photo by Marnie Vyff
Basic Baskets
N.J. voters to decide on funding for open space in November Voters will decide in November whether New Jersey’s nearly broke program to preserve open space — for years paid for by borrowing — should get a more stable source of funding. The state Assembly voted 58-9 with one abstention to put the question (SCR84) on the ballot. The state Senate had passed the measure in June. If approved by voters, the amendment would require that the 4 percent of the Corporation Business Tax currently dedicated to environmental programs be used mostly to fund open space programs. It would then increase the share to 6 percent of the corporation business tax after five years. There was no debate on the Assembly floor. (continued on page 2)
P ro du ce & Sourc es Blueberries Cantaloupe Grapes Plums Cabbage Cucumbers Green Beans Lettuce Onions Squash
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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 Circle Brook Farm, Andover, NJ
www.mountainlakesorganic.com
Farmer John Kruger Circle Brook Farm, Andover, NJ
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Hello Everyone, We continue to enjoy mild temperatures for this time of the season. Unfortunately the several days of potential rain that were predicted over the weekend did not bring us any precipitation. We have been busy seeding and transplanting fall crops and were hoping for some rain to get seeds germinating and young plants to take root. We will have to begin moving our overhead irrigation around the fields and keep our fingers crossed for the next chance of rain on Wednesday. We have been having a tremendous season thus far and I expect we will continue to have abundant variety and good quality produce for your dining pleasure. Every season has it’s problems though and sometimes there are crop failures. Currently we are experiencing a pause in eggplant production, due primarily to a small critter called the flea beetle. We have been working to control this pest and the plants are beginning to flower again. I expect we will be back in production soon. (continued on page 2)
Sp otl ig h ts
St o ri ng & Pre se r v i ng
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“Thank you for this bipartisan effort, and it’s something that I’ll never forget,” said Assemblyman John McKeon (D-Essex), the resolution’s sponsor.
Fruit
McKeon said if approved, the measure would generate about $70 million a year for open space in the first five years, and $117 million annually after that.
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.
The Assembly vote was a victory that McKeon and environmental groups who backed the legislation weren’t expecting until late last week. The deadline to get it on the ballot this year was today, and Assembly Speaker Vincent Prieto (DHudson) had not originally planned to put it up for a vote. Jeff Tittel, director of the New Jersey Sierra Club, said that in order to muster votes for another constitutional amendment to overhaul New Jersey’s bail system (SCR128) , Prieto needed to add this amendment sweetener to get some of the Assembly’s environmentally minded members on board. "It would not have happened if it wasn’t for the bail bond reform,” Tittel said. “One, they wouldn’t have had the legislative session, and two, they wouldn’t have needed to get votes and there were definitely legislators who cared about the environment who they needed.” Prieto, however, said one proposed constitutional amendment had nothing to do with the other. “The answer is no. It actually looks like a great ploy on my part,” he said. “But I had a commitment, if we were coming back, to do this.”
Blueberries
Coca-Cola: Stop Funding Anti-Labeling Campaigns Petition by Center for Food Safety
I was disappointed to learn that CocaCola contributed more than $3.2 million to defeat the state initiatives to label genetically engineered foods (or GMOs) in California and Washington. Please stop trying to keep us in the dark about GE foods, and issue a public statement that Coca-Cola will no longer contribute money to antilabeling efforts.
Cantaloupe
Sign the petition urging Coca-Cola to stop funding efforts to block the labeling of genetically engineered foods!
Grapes
The Nutrition of Green Beans
Also commonly known as string beans, green beans are some of the healthiest vegetables that you can eat. Whether you prefer to eat them raw, steamed or stir-fried, green beans are a great source of many nutrients that can help you boost your health. Here are some of the nutrients found in green beans.
All of the votes against the measure came from Republicans, though more supported it than opposed it.
Vitamin K
Assemblyman Jay Webber (R-Morris), who voted against the amendment, said open space is a worthy cause but he didn’t think amending the constitution was the way to go about funding it.
Manganese
nj.com
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. Refrigerate unwashed in perforated plastic bag. Use within a week.
Plums
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.
Vitamin C Vitamin A Dietary Fiber Read about how each nutrient can benefit you at fitday.com
(continued from page 1)
We have also lost a very large planting of basil to a fungal disease. This too, we are working on controlling and we continue to set out more plants, so hopefully we will have basil again in a few weeks. There were not as many tomatoes ready last week as I had promised. I apologize for the disappointment. Tomatoes will begin to ripen prolifically very soon.
(continued…)
Marnie Vyff Co-op Manager Barbara Taylor Marketing Director Stephanie Perrotti Editor
Enjoy! Farmer John
www.mountainlakesorganic.com
Recipes
Vegetables Cabbage Pour the dressing over the cabbage mixture and toss well. Let sit for 30 minutes or more before serving.
Refrigerate unwashed in tightly wrapped plastic bag. Use within two weeks.
This salad is best on day two and beyond. Store in an airtight container in the refrigerator for up to five days.
Cucumbers
Eat as soon as possible. Refrigerate unwashed in plastic bag. Use within a week.
Green Beans
Refrigerate unwashed in plastic bag. Use within a week.
Blueberry Carrot Frozen Yogurt Popsicles
Lettuce
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familyfreshcooking.com
1 1/2 cups fresh or frozen Blueberries 1/2 cup (4 ounces) Carrot Juice 1 1/2 cups Fat Free Plain Greek Yogurt 1/4 cup Honey
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Whisk together carrot juice, yogurt & honey in a bowl. Gently mix in blueberries. Fill popsicle molds and freeze undisturbed 4 hours to overnight. Release pops from molds & enjoy!
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.
No Sugar Added Plum Crisp
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yummymummykitchen.com
6 cups pitted sliced plums (skin on) 1 cup fresh blueberries, raspberries, blackberries, or a combination 2 teaspoons dry stevia* (I used Tuvia which is available at most supermarkets.) 1 1/4 cup oats 1/2 cup flour (okay to omit for glutenfree) 1/4 cup sliced almonds 1/3 cup melted coconut oil vanilla ice cream (optional but highly recommended)
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.
Squash
Refrigerate unwashed in tightly wrapped plastic bag. Use in 4-5 days.
! Sesame Soy Napa Cabbage Slaw
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tablespoon.com
1 head Napa cabbage 2 carrots, peeled and grated 1 summer squash, grated 1 cucumber, grated 1/2 cup seasoned rice vinegar 1 tbsp dark sesame oil 1 tsp ground ginger 1 tsp garlic powder 1/4 cup soy sauce
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Slice the Napa cabbage into 1/4 inch slices, then cut in half. Wash well (a salad spinning device works great for this). Add the Napa cabbage, carrots, summer squash and cucumber to a large bowl and toss to combine.
Preheat oven to 375 degrees F. Lightly grease a 8-inch square baking dish with cooking spray. In a medium bowl stir together plum pieces, berries, and 1 teaspoon stevia. Pour into prepared baking dish. In another medium bowl stir together oats, flour, almonds, remaining teaspoon of stevia and coconut oil. Sprinkle oat mixture over the fruit. Bake for 1 hour or until fruit is bubbling and topping is golden brown. Let cool 5 minutes and top with vanilla ice cream. * Stevia is a natural zero-calorie sweetener that will not raise blood your blood sugar. It is very sweet so be careful not to add too much.
In a smaller bowl, whisk together the rice vinegar, sesame oil, ground ginger, garlic powder and soy sauce.
www.mountainlakesorganic.com
Sources
StillTasty The Kitchn Real Simple Fruits & Veggies–More Matters® The World's Healthiest Foods eHow wikiHow SparkPeople Food Network
Samosa Stuffed Peppers
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vegetariantimes.com
4 large red bell peppers, halved 2 Tbs. vegetable oil 1 large onion, chopped (2 cups) 4 tsp. curry powder 1 Tbs. garam masala 2 tsp. grated fresh ginger 1 cup basmati rice ¼ cup red lentils, rinsed and drained ½ tsp. salt 1½ cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained 2 large carrots, finely diced (1 cup) 1 cup green beans, coarsely chopped ½ cup raisins or dried currants, optional ½ cup unsalted peanuts or cashews, coarsely chopped
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Preheat oven to 350°F. Place halved bell peppers cut side down in two large baking dishes. Cover with foil, and bake 25 minutes, or until peppers begin to soften. Heat oil in large saucepan over medium heat. Add onion, and sauté 3 to 5 minutes. Add curry powder, garam masala, and ginger, and cook 1 minute. Stir in rice, lentils, salt, and 4 cups water. Add chickpeas, carrots, green beans, and raisins (if using). Cover, and bring to a boil. Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid is absorbed, stirring once or twice. Remove rice mixture from heat, stir in peanuts, and season with salt, if desired.
Braised Green Beans & Summer Vegetables
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eatingwell.com
1 tablespoon extra-virgin olive oil 1 small onion, halved and sliced 1 tablespoon finely chopped fresh oregano, or 1 teaspoon dried 1/2 cup white wine, or reduced-sodium chicken broth 1 pound green beans, trimmed 1 medium summer squash, or zucchini, halved and cut into 1-inch pieces 1 cup halved cherry tomatoes, or grape tomatoes 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1/4 cup finely shredded Parmesan cheese
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Heat oil in a large skillet over medium heat. Add onion and oregano and cook, stirring, until softened and beginning to brown, about 2 minutes. Add wine (or broth) and bring to a boil. Add green beans, reduce heat to a simmer, cover and cook for 10 minutes, stirring once or twice. Add summer squash (or zucchini) and tomatoes and continue cooking until the vegetables are tender, 8 to 10 minutes more. Season with salt and pepper. Serve sprinkled with Parmesan.
Cucumber, Cantaloupe, and Squash Salad
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marthastewart.com
1 cup plain whole-milk yogurt Finely grated zest of 1 lime 1 tablespoon fresh lime juice 1/2 teaspoon coarse salt 1/4 teaspoon ground cumin 1/8 teaspoon freshly ground pepper 3 yellow summer squashes (about 1 pound), unpeeled 1 English cucumber (about 10 ounces), unpeeled 1 1/2 tablespoons unseasoned rice-wine vinegar 1 teaspoon coarse salt 1/4 large cantaloupe, rind removed
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Make the dressing: Combine yogurt, lime zest and juice, salt, cumin, and pepper. Cover, and refrigerate 20 minutes. Make the salad: Using a vegetable peeler or a mandoline, shave squashes and cucumber into wide ribbons, stopping when you reach seeds. Toss with vinegar and salt. Cover, and refrigerate. Shave cantaloupe into ribbons, and refrigerate. Just before serving, drain cucumber and squash ribbons, and toss with cantaloupe. Drizzle with dressing.
Flip bell pepper halves. Fill each with 3/4 cup rice mixture. Re-cover baking dishes, and bake 15 minutes. Uncover, and bake 5 to 10 minutes more.
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Cucumber-Blueberry Smoothie
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marthastewart.com
1 medium cucumber, peeled, seeded, and cut into 1-inch pieces 1 cup frozen blueberries 1 cup white grape juice or pear juice 1/2 cup low-fat plain yogurt
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Blend cucumber, blueberries, juice, and yogurt.
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