Newsletter
July 10, 2014
Photo by Marnie Vyff
THIS WEEK’S ORDER
Fruit
Vegetable
d e r u t a e F
Basic Basket
Welcome to the weekly newsletter, which will contain tips about the produce you receive, recipes using several items from the basket, plus other useful information! Print it out and keep it in your kitchen for ideas!
Basil Broccoli Carrots Lettuce Peas
• Sales of organically farmed food jumped nearly 84% in 2012 from 2007
California New Jersey California California
• California farmers 65 and up outnumber those 25 to 34 by ratio of 6 to 1
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By 9 a.m., Jack Motter had been planting peas for hours.
Starbrite Farm, Andover, NJ Starbrite Farm, Andover, NJ Starbrite Farm, Andover, NJ Starbrite Farm, Andover, NJ Starbrite Farm, Andover, NJ
He pushed a two-wheeled contraption that deposited a seed every few inches along neat rows at Ellwood Canyon Farms, just outside Santa Barbara. As clouds gathered overhead, he picked up the pace to avoid losing days of work to the fall rain.
Hello Everyone, So I think we’ve been doing fairly well so far with the share quantities and quality. Especially considering the late start we had with planting. Now it will really start to get good. We have beautiful broccoli coming in heavy right now. We also have some lovely small heads of Napa cabbage and cauliflower is beginning to make heads. Sugarsnap peas are still abundant as well as some snow peas. We will certainly have enough for this week and I am hoping to continue for one more week with the peas. We will also have some sweet, gorgeous carrots and there is some very nice basil as this week’s herb. Radicchio and fennel are almost ready and will be next week. Peppers and eggplant should begin in a couple more weeks and tomatoes shortly thereafter.
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Changing consumer preferences for locally grown and organic food have paved the way for young farmers to carve out a niche. • Average age of a California farmer hit 58 in 2012
P ro du ce & Sourc es Apricots Blueberries Nectarines Watermelon
Organic agriculture attracts a new generation of farmers
www.mountainlakesorganic.com
Timing can mean the difference between profit and loss for the 4-year-old farm. Motter and his business partner, Jeff Kramer, are part of a growing crop of farmers — many of them young — choosing to produce food without pesticides and synthetic fertilizers. As consumers demand more fresh and local food grown with minimal environmental effects,… Continue reading at the Los Angeles Times
Sp otl ig h ts
St o ri ng & Pre se r v i ng 5 Things You Probably Didn't Know About Watermelon
Film Screening The misuse of antibiotics in factory farm animals is leading to the spread of antibioticresistant bacteria (superbugs), a trend that threatens the effectiveness of antibiotic drugs needed to save people’s lives. According to the CDC, each year in the United States at least 2 million people become infected with bacteria that are resistant to antibiotics and at least 23,000 people die as a result of these infections. Food and Water Watch is urging our federal government to pass legislation that would stop the misuse of medically important antibiotics on factory farms. To kick off our campaign we’re bringing a newly released and dynamic documentary to New Jersey entitled Resistance, and we’d like you to join us for a free premier screening! What: NJ Premier Screening of Resistance Where: Paramus Public Library, E. 116 Century Road, Paramus When: Thursday, July 24, 2014 from 6:30pm-8:30pm Who: Anyone who is interested in learning more about our food system and how antibiotics are affecting our health. Resistance examines the growing problem of antibiotic resistant bacteria and its impact on public health, as well as the value of sustainable animal agriculture.
No other produce screams summer quite like watermelon. It could be its refreshing sweetness or even the burst of color that adds a bit of brightness to your plate. Thing is, there's more to watermelon than just its flavor: It boasts some powerful health benefits, too. At 46 calories per cup, watermelon offers 20 percent of your daily intake of vitamin C and 17 percent of your vitamin A, according to the USDA. And that's not all. "Watermelon contains dietary fiber for digestive health as well as potassium, a mineral that helps keep blood pressure capped," says Cynthia Sass, MPH, RD, Health's contributing nutrition editor. No wonder there's a month-long holiday dedicated to it -- July is National Watermelon Month. Here are some other fun facts to celebrate watermelon's big month: It has more lycopene than raw tomatoes. In just one cup, watermelon has 1.5 times the stuff than a large fresh tomato, 6 milligrams compared to 4 milligrams, according to the USDA…. The juice can relieve muscle soreness.
To learn more check out the trailer.
It's a fruit and a vegetable.
This event is free and open to the public. Light refreshments and food will be provided.
It's packed with, well, water.
RSVP on Facebook or contact Daniel J Axelrod, Food and Water Watch at daxelrod@fwwlocal.org
Read more about each fact at huffingtonpost.com
There's a yellow variety.
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. This fruit is a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage.
Blueberries
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.
Nectarines
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.
Watermelon
Store whole melon at 55°F or above. They will keep for two weeks at 60°F, 7-10 days at room temperature and up to a week in hot weather. Refrigerate cut watermelon in covered container and eat in 3-4 days.
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We received nearly 3 inches of rain from last week’s storms; more than was desired of course but we were spared the damaging winds that were predicted at one point. We were scrambling for a while on Friday trying to batten down the hatches in preparation for the “squalls” that were in the forecast, but fortunately they never materialized. We had planned a garlic harvest volunteer day for this past Sunday but it was much too wet and muddy for that. In any case the garlic is a little late this year so it was not quite ready. Many thanks to the folks from Westfield, Montclair and Staten Island who came out to the farm expecting to dig garlic and helped out with pea picking instead. We will add another volunteer day for this Sunday, July 13 at 10 am to help with harvesting garlic. We will meet at the main farm at 141 Brighton Rd., Andover and then caravan to a field in Allamuchy were the garlic is planted.
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Enjoy!
John Kruger Farmer, Starbrite Farms
Photo by Marnie Vyff
www.mountainlakesorganic.com
Marnie Vyff Co-op Manager Barbara Taylor Marketing Director Stephanie Perrotti Editor
R e c ip e s
Vegetables Basil Heat the olive oil in a pan and saute the tomato, onion, and garlic. When the tomato changes color, add the carrots and cook for 1 minute before adding the broccoli, garbanzos, and water. Add salt to taste, cover, and allow to come to a boil.
Watermelon Salad with Feta and Basil
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marthastewart.com
Add the zucchini and lower the heat to low. Cover the pan once more and simmer for 5 minutes. Serve the soup with cheese, if desired.
3 1/2 pounds seedless watermelon (rind removed), cut into 1-inch cubes (6 cups) 2 tablespoons fresh lime juice 1/2 cup fresh basil leaves, cut into thin strips (see note) Coarse salt and ground pepper 4 ounces feta cheese, broken into large pieces (about 1 cup)
Note: When cutting basil, stack a few basil leaves (of similar size). Roll into a tight cylinder; with a sharp knife, slice crosswise into thin strips.
Spring Linguine with Basil
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cookinglight.com
9 ounces uncooked fresh linguine 1 cup shelled fresh green peas 4 teaspoons extra-virgin olive oil 1 tablespoon unsalted butter 2 tablespoons fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup thinly sliced fresh basil 2 ounces shaved fresh ParmigianoReggiano cheese Cook pasta according to package directions, omitting salt and fat. Add peas to pasta during the last 2 minutes of cooking time. Drain pasta mixture in a colander over a bowl, reserving 1/4 cup pasta liquid.
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yummly.com
1 tbsp olive oil 2 tomatoes 1/2 onion 1 clove garlic 2 carrots 1 piece broccoli 1 cup garbanzo beans 5 cups water 2 zucchini Steph’s Note: use squash cheese
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.
Lettuce
! Vegetable and Garbanzo Bean Soup
Broccoli
Refrigerate carrots in plastic bag in coldest part of refrigerator. Use within two weeks.
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In a large bowl, combine watermelon, lime juice, and half the basil; season with salt and pepper. Toss to combine. Divide among four plates; scatter cheese and remaining basil on top.
Trim ends and place in glass jar with 1" of water. Cover with loose fitting plastic bag and leave at room temperature. Refrigeration can turn leaves black. Replace water periodically. Basil will last 7-10 days.
Heat oil and butter in pan over medium heat 1 minute or until butter melts. Remove from heat; stir in pasta mixture, reserved pasta water, juice, salt, and pepper; toss well. Divide pasta mixture evenly among 4 bowls; top each serving with 1 tablespoon basil and about 2 tablespoons cheese. Serve immediately.
www.mountainlakesorganic.com
Store 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.
Peas
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.
Squash
Refrigerate unwashed in tightly wrapped plastic bag. Use in 4-5 days.
Sources
StillTasty The Kitchn Real Simple Fruits & Veggies–More Matters® The World's Healthiest Foods eHow wikiHow SparkPeople Food Network
and peas, stirring to combine. Taste to make sure rice is the right texture; add another helping of broth if rice has too much bite to it. Check salt content and add more salt if necessary.
Garnish with sesame seeds after serving.
Once rice is cooked, remove from heat. Stir in goat cheese, Parmesan, and vegetables until all goat cheese is combined. Serve on a plate with a sprig of dill.
Risotto Primavera
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thepioneerwoman.com
Blueberry and Apricot Crumble
5 cups Low Sodium Chicken Broth 2 Tablespoons Olive Oil 2 Tablespoons Butter 1/2 whole Large Yellow Onion Finely Diced 3 whole Carrots, Peeled And Finely Diced 1/2 cup Cauliflower Pieces 1/2 cup Broccoli Pieces 1 whole Yellow Squash, Finely Diced 1/2 teaspoon Kosher Salt 1 Tablespoon Olive Oil (additional) 1 Tablespoon Butter (additional) 1-1/2 cup Arborio Rice 1-1/2 cup Dry White Wine 1-1/2 teaspoon Kosher Salt (additional), More To Taste 4 whole Green Onions, Thinly Sliced 1/2 cup Frozen Peas 4 ounces, weight Goat Cheese 1/2 cup Grated Parmesan Cheese Fresh Dill, For Garnish Optional Vegetables To Substitute For Any Of The Above: Mushrooms, Red Bell Pepper, Zucchini, Asparagus Pieces
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Pour chicken broth into a small saucepan. Heat to a simmer. In a large Dutch oven, heat 2 tablespoons olive oil and 2 tablespoons butter. Add diced onions and diced carrots. Stir and cook for a minute or two. Add cauliflower and cook for a minute. Add broccoli and cook for 30 seconds. Add squash and cook for 30 seconds. Sprinkle in salt and stir. Remove from pan and put on a plate. Set aside. Add 1 tablespoons olive oil and 1 tablespoon butter to the same pan. Heat over medium-low heat. Add rice and stir, cooking for 1 minute. Add half the wine and 1 1/2 teaspoons kosher salt. Stir and cook until liquid is absorbed. Over the next 30 to 45 minutes, add 1 cup of simmering broth at a time, stirring and cooking until each addition of broth has absorbed. Add other half of wine and cook until absorbed. Add green onions
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thekitchn.com Fruit 1 1/2 pounds fresh apricots 1/2 pint (6 to 8 ounces) fresh blueberries Zest and juice of 1/2 lemon 1/4 cup packed light brown sugar 1/4 teaspoon freshly ground nutmeg
Raw Zucchini Lo Mein
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news.therawfoodworld.com 1 Medium Zucchini Steph’s Note: use squash 1/2 head broccoli- florets only 2 small-medium carrots 2 handfuls of snow peas 1/4 cup sweet onion 1 tsp sesame seeds
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Sauce Ingredients: 1/2 thumb of shredded ginger 1 glove of garlic- crushed 1/2 cup diced zucchini Steph’s Note: use squash 1/4 cup raw coconut aminos 3 tbs water
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Trim ends off zucchini and cut into noodles using a spiral slicer. Rinse well, soak in warm water for 10 minutes and drain. Chop broccoli florets and snow peas into small bite sized pieces, dice onions and shred carrots. Toss broccoli, peas, onions and carrots together in a large bowl, set aside. In a blender combine ginger, garlic, diced zucchini, coconut aminos and water. Pulse a few times, blend well until sauce is smooth. Additional water can be added as needed to thin sauce. Add zucchini noodles to vegetable mixture and toss until combined.
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Topping 3/4 cup all-purpose flour 1/4 cup rolled oats 1/4 cup sliced almonds 1/4 cup + 2 tablespoons packed light brown sugar 1/4 teaspoon freshly ground nutmeg Pinch salt 1 (4-ounce) stick chilled butter, cut into cubes
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Preheat oven to 350°F and have ready an 8x10-inch baking dish. For the fruit Halve, pit, and quarter the apricots and combine in a bowl with the blueberries, lemon zest and juice, brown sugar, and nutmeg. Set aside to macerate while you prepare the topping. For the topping In another bowl, combine flour, oats, almonds, brown sugar, nutmeg, and salt. Using your fingers, rub the butter into the mixture until it forms clumps. Give the fruit a stir and then pour it into the baking dish, making sure apricots and blueberries are evenly distributed. Evenly sprinkle the topping over the fruit. Bake in the oven until topping is golden brown and fruit is bubbling around the sides, about 40 minutes. Remove from oven and let sit at least 20 minutes before serving.
Pour sauce over vegetables and noodles, making sure everything is well coated.
www.mountainlakesorganic.com