Newsletter
Photo by Christopher Capozziello
Vegetable
Here is this week’s update from Farmer John:
Be sure to note that the baskets have been cancelled for next week, July 24th.
Fruit
d e r u t a e F
The weekly newsletter has been redesigned to hold more information and will use less ink when printing out! We hope you are enjoying it!
July 17, 2014
Hi Folks, As most of you know, and with the kind support of many Photo by Marnie Vyff loyal members who prepaid for the 2014 season, I was able to BIG, BASIC, FRUIT & VEGGIE BASKETS buy a beautiful 80 acre property in Andover last November. The This Week’s Or der property has been known as Circle Brook Farm and I have chosen to keep this moniker. Starbrite Farm has now become Circle Brook Farm. I have formed an LLC and have opened a bank account with this name. I will be continuing to rent land from the adjacent property-Good Hand Farm, as I transition the additional 50 or so tillable acres to organic. (continued on page 2)
Study of Organic Crops Finds Fewer Pesticides and More Antioxidants
Pr od uc e & So urc es Blueberries
Adding fuel to the debates over the merits of organic food, a comprehensive review of earlier studies found substantially higher levels of antioxidants and lower levels of pesticides in organic fruits, vegetables and grains compared with conventionally grown produce. “It shows very clearly how you grow your food has an impact,” said Carlo Leifert, a professor of ecological agriculture at Newcastle University in England, who led the research. “If you buy organic fruits and vegetables, you can be sure you have, on average, a higher amount of antioxidants at the same calorie level.”
New Jersey
Dapple Pluots
California
Nectarines
California
Red Seedless Grapes Strawberries Watermelon
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USA California California
However, the full findings, to be published next week in the British Journal of Nutrition, stop short of claiming that eating organic produce will lead to better health. “We are not making health claims based on this study, because we can’t,” Dr. Leifert said. The study, he said, is insufficient “to say organic food is definitely healthier for you, and it doesn’t tell you anything about how much of a health impact switching to organic food could have.” Still, the authors note that other studies have suggested some of the antioxidants have been linked to a lower risk of cancer and other diseases. The conclusions in the new report run counter to those of a similar analysis published two years ago by Stanford scientists, who found few differences in the nutritional content of organic and conventionally grown foods. Those scientists said the small differences that did exist were unlikely to influence the health of the people who chose to buy organic foods, which are usually more expensive. The Stanford study, like the new study, did find pesticide residues were several times higher on conventionally grown fruits and vegetables, but played down the significance, because even the higher levels were largely below safety limits. Organic farming, by and large, eliminates the use of conventional chemical fertilizers and pesticides.
Basil Beets Broccoli Cauliflower Corn Cucumbers Daikon Kale Lettuce Mint Parsley Radicchio Shallots Snow Peas Squash Sugar Snap Peas Swiss Chard Thyme
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Those practices offer ecological benefits like healthier soils but produce less bountiful harvests. The Organic Trade Association, an industry organization, estimated organic food sales last year in the United States at $32.3 billion, or just over 4 percent of the total market.
did not conduct any laboratory or field work of their own. Instead, they compiled a database from 343 previously published studies and performed a statistical procedure known as a meta-analysis, which attempts to ferret robust bits of information from studies of varying designs and quality.
What is disputed, vociferously, is whether organic fruits and vegetables provide a nutritional lift. Many naysayers regard organic as a marketing ploy to charge higher prices.
Some of the studies reported many measurements, some only a few. Some included several crops grown over multiple years, while others looked at only a few samples. But if done properly, the results of a metaanalysis can be greater than the average of its parts.
“The other argument would be, if you just eat a little bit more fruits and vegetables, you’re going to get more nutrients,” said Alan D. Dangour, a researcher at the London School of Hygiene and Tropical Medicine. Dr. Dangour led a review published in 2009 that found no significant nutritional differences between conventional and organic foods. Such differences are difficult to discern, because other factors that can vary widely from place to place and year to year, like the weather, also influence the nutrients. Even if differences exist, it is unclear whether they would affect consumer health. In the new study, an international team of scientists
www.mountainlakesorganic.com
Over all, organic crops contained 17 percent more antioxidants than conventionally grown crops, the new study found. For some classes of antioxidants, the difference was larger. A group of compounds known as flavanones, for example, were 69 percent higher in the organic produce. (At very high quantities, as in some supplements, some antioxidants have been shown to be harmful, but the levels in organic produce were not nearly that high.) The researchers said they analyzed the data in several different ways, and each time the general results remained robust.…Continue reading at The New York Times
S t o r in g & Pres ervin g
Spot lig ht s
Fruit Top 10 Ways To Enjoy Daikon Radish The Daikon Radish is a long, white, slender vegetable that is widely used throughout Asia. It is very low in calories, fat-free, cholesterol free, and a good source of vitamin C.
10–A New Kind of Coleslaw. Enjoy shredded radish instead of cabbage in your next batch of homemade coleslaw. Try them in our Rainbow Slaw Salad recipe.
Save the Bees
9–Roast ‘em! Add a cubed daikon radishes to your next pot roast or pan of roasted vegetables.
We know neonicotinoids play a role in Colony Collapse Disorder. And we know Big Ag is the Biggest User of the pesticides.
8–Expand Your Garden. Get your kids interested in fruits and veggies by helping them grow something. Radishes grow easily and your kids may even be persuaded to eat them after harvest.
But consumers contribute to the problem, too, when they buy products like Monsanto’s Roundup, Dow’s Rodeo or Bayer 2-1 Systemic Rose and Flower Care.
7–Slow Cooked. Place daikon radishes in a baking pan or slow cooker with carrots, onions, garlic, low-sodium seasonings, low-sodium vegetable broth, lean meat and all of your favorite vegetables. Turn on low and let the juices and flavors start mixing for an all-in-one meal! See Recipe
Fortunately, those products are easy to avoid. Unfortunately, consumers also unwittingly bring bee-killing pesticides into their gardens, when they buy seeds, potting soil and plants pretreated with neonics. Want to do your part for the upcoming National Pollinator Week? Sign our “save the bees” petitions below. Then read more about how to find alternatives to Roundup, neonic-free seeds and plants, and how to plant a bee-friendly garden. TAKE ACTION: Tell Home Depot, Lowe’s and Walmart: Stop selling Monsanto’s Roundup herbicide! TAKE ACTION: Tell Michelle Obama: Help Pass the Saving America’s Pollinators Act! TAKE ACTION: Tell Your Representative: Please Support the Saving America’s Pollinators Act (H.R. 2692)!
TAKE ACTION: Tell Home Depot and Lowe's to Stop Selling Bee-Killing Plants! Find Bee-Friendly Resources
6–Add More Vitamin C! Mix one cup of fresh or frozen mango with ¼ cup carrot juice, sneak in ¼ cup of daikon radish, and add a handful of ice cubes. This adds vitamin C without changing the flavor! 5–As a Substitute. Use daikon radishes in any recipe that calls for radishes. Substitute them in our Apple-Beet Salad, Chicken Tortas, or our Herb Potato Salad recipes! 4–Baked, Boiled or Steamed. Use daikon radishes any way you would use a carrot, and then some. Try them baked or boiled in stews and soups or in a stir fry. Also try them lightly steamed with olive oil, salt or lemon juice for flavor. 3–Eat ‘em Raw. Slice daikon radishes and eat raw with a dip or peanut butter or add shredded raw Daikon radishes to salads. 2–Radish … Cake? This traditional Japanese cake, also known as Daikon mochi, is made by combining shredded daikon radishes, rice flour, various shredded or chopped vegetables, and dried shrimp. To make a healthier version, create cakes and lightly sauté in olive oil until browned on each side. 1–Homemade Asian Take-Out. Combine sliced daikon radishes, brown rice, one egg, all of your other favorite vegetables, and a small amount of low-sodium soy sauce in a wok. Stir-fry then enjoy a simple Asian-flavored main dish. fruitsandveggiesmorematters.org
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I hope to soon begin establishing an orchard and planting a variety of berry and other small fruits. Very soon we will begin hosting regular farm visit events and I hope that many of you will have the chance to visit and enjoy this beautiful place and learn about how your food is grown. It’s been raining quite a bit lately; not typical for July. I suppose these days it doesn’t pay to use words like normal or typical with regard to the weather. Wet conditions and warm temperatures favor fungal diseases and we are seeing the effect on some crops, such as the basil which has developed a “rust” which turns the leaves brown and the black. I am worried about the tomato crop which is very susceptible to a variety of diseases. So far they look okay and we are trying to keep ahead of the plague by removing lower diseased branches and spraying with various organic preventatives, such as kelp, garlic and some natural oils. I hope to have the first few tomatoes in shares in 2 weeks.
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.
Dapple Pluots Keep unripe pluots at room temperature to ripen or in paper bag to speed up the process. On the counter, ripe Pluots will keep for about 3 days; they’ll keep for up to a week in the refrigerator.
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.
Red Seedless Grapes Refrigerate unwashed in perforated plastic bag. Use within a week.
Strawberries Discard any damaged or moldy berries. Refrigerate unwashed in loosely covered shallow container. Use within three days.
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. Eat in 3-4 days.
With the help of several families who came out on Sunday, we have brought in the garlic and shallot crop. I was anxious to get it all harvested ahead of this next round of storms, so my crew worked a long day for a Sunday, when they usually have off or work only a few hours. It is a bit of a disappointing harvest this year with most of the bulbs on the small side, due to a late start after the long winter. We will be hanging it up to dry and cure in the barn during the rainy periods this week. We will be sending small bunches of fresh shallots in this week’s shares. We have been harvesting broccoli and cauliflower in great abundance this past week and the coolers are overflowing. Since we have had to cut it in advance of delivery the broccoli may start to yellow quickly, so I recommend consuming it promptly. We are also heavy on cucumber and summer squash. We are harvesting the last of the peas at present, so there will be snow or sugarsnaps one more time. Beans will begin in small quantities next week or the week after. Radicchio has not performed that well this summer. It is always a difficult crop that I plant twice as much of as I think I need, to ensure there will be enough. A large percentage of what we will send will be a green “trevisio” type which I have found to be more dependable than the more common round red varieties. We also have daikon this week, a relative of radishes, which like their cousins, probably falls in the category of “red headed step child “ with many of you. This time of year it will be especially fiery. It can be grated and added to salads in small quantities but it can also be cooked in soups or stir fries and will lose it’s bite prepared this way. It will also keep well for many weeks in the fridge.
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Marnie Vyff Co-op Manager Barbara Taylor Marketing Director Stephanie Perrotti Editor
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John Kruger Farmer, Circle Brook Farm
www.mountainlakesorganic.com
Recipes
Vegetables Basil
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In a blender or processor, process the pears with rice vinegar and agave nectar until smooth, add the Meyer lemon oil and blend
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.
Beets Separate beets from greens, leaving about an inch of the stems. Refrigerate unwashed beets in tightly wrapped plastic bag. Use in 2–3 weeks.
Grilled Pluots with Mozzarella and Pear Vinaigrette
Refrigerate unwashed greens in plastic bag squeezing out as much air as possible. Use in 2-3 days.
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shescookin.com
pluots 1 bunch watercress (often labeled Upland Cress) 1- 8 ounce container fresh mozzarella 1/2 cup shelled unsalted pistachios 2 tablespoons fresh basil, cut into ribbons (chiffonade) 1/2 cup Pear Vinaigrette (recipe below)
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Preheat the grill to medium-high. Pick out a beautiful (or sexy) serving platter – as the food disappears, it becomes a conversation piece :) Cut the pluots (or plums) lengthwise, twist to separate, remove the seed, and cut crosswise into slices. Spray the grill rack with cooking spray. Grill the pluto slices until grill marks are present, two minutes or so per side. Arrange the pluots on the bed of watercress, tuck slices of mozzarella among the pluots, sprinkle with basil and pistachios, and
until fully incorporated.
Kemp’s “You-Won’t-Believe-They’reWhole-Wheat” Blueberry Muffins
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Gourmet.com
For Muffins: 1 3/4 cups whole-wheat pastry flour 1/2 cup sugar 2 teaspoons baking powder 3/4 teaspoon salt 1 teaspoon grated lemon zest 1 large egg 1/2 cup whole milk 5 tablespoons unsalted butter, melted 1 1/2 cups blueberries (about 7 ounces)
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For Topping: 1 teaspoon sugar 1/4 teaspoon cinnamon
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shescookin.com
Cauliflower Refrigerate unwashed in open plastic bag. To prevent moisture from developing in floret clusters, store with stem side down. Use within a week.
Whisk together flour, sugar, baking powder, and salt in a large bowl, then whisk in zest.
Cucumber
Make Muffin Batter: Preheat oven to 375°F with rack in middle. Butter muffin pan.
Bake until a wooden pick inserted into center of muffins comes out clean, about 20 minutes. Cool in pan 5 minutes, then unmold onto a rack. Serve warm or at room temperature.
3/4 cup seasoned rice vinegar 1/4 cup Meyer lemon oil 2 ripe pears, peeled, cored and cut into 1/4 inch cubes 2 teaspoons agave nectar
Refrigerate unwashed in open plastic bag. Use in 3-5 days.
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Make Topping: Stir together sugar and cinnamon and sprinkle evenly over batter in cups.
Sweet & Tart Pear Vinaigrette
Broccoli
Corn
Whisk egg in another bowl, then whisk in milk and butter. Add to dry ingredients and stir with a rubber spatula until just combined (batter will be dense). Fold in blueberries. Divide batter among muffin cups.
drizzle with vinaigrette.
Freezing: Greens freeze well. Wash, blanch for three minutes, drain, plunge into ice water. Chill for two minutes; drain. Pack in freezer containers or bags. Use within six months.
Eat as soon as possible to enjoy optimal sweetness! Refrigerate with husks on in tightly wrapped plastic bag. Use in 1-2 days. Eat as soon as possible. Refrigerate unwashed in plastic bag. Use within a week.
Daikon Separate roots from greens. Refrigerate unwashed roots in tightly wrapped plastic bag. Use within two weeks. Refrigerate unwashed greens with damp paper towel in plastic bag. Use within a week.
Kale & Swiss Chard Refrigerate unwashed greens in plastic bag squeezing out as much air as possible. Use within 5 days.
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www.mountainlakesorganic.com
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.
Mint, Parsley & Thyme
Radicchio Slaw with Green Beans and Cauliflower
Bruschetta with Quick-Roasted Beets and Garlic-Wilted Beet Greens
1 head (about 2 pounds) cauliflower, cut into small florets 6 ounces green beans, trimmed 1 small head radicchio, cored and thinly sliced 4 anchovy fillets 2 teaspoons finely grated lemon zest 1/3 cup fresh lemon juice (from 2 lemons) 1/2 teaspoon Dijon mustard 3 cloves Roasted Garlic 1/2 cup extra-virgin olive oil Coarse salt and freshly ground pepper 1/4 cup finely grated Parmesan cheese (1 ounce), plus more shaved for serving
1 lb. small beets with greens 3 Tbs. plus 2 tsp. olive oil, divided 4 oz. fresh goat cheese 2 Tbs. low-fat milk 1 tsp. chopped thyme leaves, plus ½ tsp. whole leaves for garnish 1 tsp. grated lemon zest, divided 1½ tsp. minced garlic, divided 6 ½-inch-thick slices ciabatta bread
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marthastewart.com
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Prepare an ice-water bath. Bring a medium pot of salted water to a boil. Working in batches, add cauliflower, and cook for 1 minute. Using a slotted spoon, transfer to ice-water bath. Let cool. Transfer to a large bowl. Return water to a boil. Working in batches, add beans, and cook until they start to turn bright green, about 30 seconds. Using a slotted spoon, transfer to ice-water bath. Let cool. Thinly slice beans on the bias. Transfer to large bowl, and add radicchio. In a blender, process anchovies, lemon zest and juice, mustard, and garlic until smooth. With machine running, pour in oil in a slow, steady stream, blending until emulsified. Pour dressing over vegetables. Stir in grated Parmesan. Season with salt and pepper. Let stand for at least 10 minutes. Garnish with shaved Parmesan.
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vegetariantimes.com
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Preheat oven to 450°F. Line two large rimmed baking sheets with parchment paper. Remove greens from beets, discard stems, and tear leaves into pieces. Slice beets 1/4-inch thick, and toss with 2 Tbs. oil; season with salt, if desired. Arrange beets in single layer on prepared baking sheets. Roast beets 14 to 16 minutes, or until glistening. Cool on pans. Mash goat cheese, milk, chopped thyme, and 1/2 tsp. lemon zest in medium bowl.
Wrap in damp paper towel and place in plastic bag in refrigerator. Or, trim ends and place in glass jar with 1" of water. Cover with loose fitting plastic bag and refrigerate. Replace water periodically. Herbs will last 1-2 weeks.
Radicchio Refrigerate unwashed in sealed plastic bag. Use within 4 days.
Shallots Store whole shallots in a cool, dark, well-ventilated place or refrigerate. Use within four weeks. Refrigerate cut shallots in tightly sealed container for use within 2-3 days.
Snow Peas & Sugar Snap Peas For sweetest flavor, eat as soon as possible. Refrigerate unwashed in perforated plastic bag. Use in 3-5 days.
Squash Refrigerate unwashed in tightly wrapped plastic bag. Use in 4-5 days.
Combine remaining 1/2 tsp. zest with 1/2 tsp. garlic and 1 Tbs. oil in small bowl. Heat remaining 2 tsp. oil in large skillet over medium heat. Add remaining 1 tsp. garlic, and cook 30 seconds. Add beet greens, and cook 1 minute, tossing with tongs. Transfer greens to plate, and make 6 small piles for easier assembly. Increase oven heat to broil. Arrange ciabatta slices on baking sheet, and brush with lemon-garlic oil. Broil 90 seconds, or until golden. Flip, and broil 1 minute more. Spread 1 tsp. goat cheese mixture over each bread slice, then top each with 1 pile of greens. Smear another small dollop of goat cheese atop greens, then top with 3 or 4 overlapping beet slices, and drizzle with lemon-garlic oil. Sprinkle with thyme leaves. Sources StillTasty The Kitchn Real Simple Fruits & Veggies–More Matters® The World's Healthiest Foods eHow wikiHow SparkPeople Food Network
www.mountainlakesorganic.com
Golden Summer Squash & Corn Soup
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eatingwell.com
Barley and Kale Salad with Golden Beets and Feta
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bonappetit.com
1 tablespoon extra-virgin olive oil 1 medium shallot, chopped 2 medium summer squash, (about 1 pound), diced 3 teaspoons chopped fresh herbs, such as thyme or oregano, divided 1 14-ounce can reduced-sodium chicken broth, or vegetable broth 1/4 teaspoon salt 1 cup fresh corn kernels, (from 1 large ear; see Tip) 1 teaspoon lemon juice 1/4 cup crumbled feta cheese
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Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, 1 minute. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes. Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more. Transfer to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes more. Remove from the heat; stir in lemon juice. Serve garnished with the remaining 2 teaspoons herbs and feta. Tip: To remove corn from the cob, stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. If making a soup, after cutting off the kernels, you can reverse the knife and use the dull side to press down the length of the ear to push out the rest of the corn and its milk.
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1/4 cup plus 2 Tbsp. extra-virgin olive oil; more for drizzling 2 tablespoons white wine vinegar 2 tablespoons (packed) light brown sugar 1/2 teaspoon finely grated orange zest Kosher salt, freshly ground pepper 1 bunch Tuscan kale, center ribs and stems removed, leaves cut into 1-inch squares 1/4 cup minced shallots 3 medium golden beets (about 1 bunch), trimmed 1 1/4 cups pearl barley 4 ounces feta, crumbled 2 teaspoons (or more) unseasoned rice vinegar
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Whisk 1/4 cup oil, white wine vinegar, sugar, and orange zest in a large bowl to blend; season with salt and pepper. Add kale and shallots; mix until completely coated. Cover and chill until kale is tender, at least 3 hours. Meanwhile, preheat oven to 375째. Arrange beets in a small baking dish and drizzle with a little oil. Season with salt and turn beets to coat. Cover with foil. Bake beets until tender when pierced with a thin knife, about 45 minutes. Let cool completely. Peel beets. Cut into 1/4inch pieces (you should have about 2 cups). Cook barley in a large pot of boiling salted water until just tender, about 45 minutes. Drain barley and spread out on a rimmed baking sheet; let cool completely. Add beets, barley, and feta to kale. Drizzle salad with remaining 2 tablespoons oil and 2 tablespoons rice vinegar; fold gently to combine. Season to taste with pepper and more rice vinegar, if desired.
www.mountainlakesorganic.com
Thai Ginger Pork Curry
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curryandcomfort.yummly.com 1lb of lean pork sliced into strips 1 cup of chopped fresh tomatoes (or grape tomatoes) 3 Tbs of fresh minced/coarsely grated ginger 3 cloves of garlic minced 1 medium onion coarsely chopped 1-2 green chilies sliced 1 cup of coconut milk 1/4 cup of fish sauce 1 Tbs of soy sauce 1/4 cup water red chili flakes to taste black pepper to taste large handful of fresh Thai basil leaves
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You can add any vegetables you like to the curry. I added: 1/4 lb of snow peas 1 cup of shredded bamboo shoots (drained from a can) 1 cup of sliced water chestnuts (drained from a can) You can add broccoli, zucchini, bell peppers etc...
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Add 1 Tbs of canola oil into a wok and get heated on high heat. Then add your fresh ginger and allow to fry for about 30 seconds to flavor the oil. Then add your green chili, garlic and pork to the wok and stir fry for a few minutes until the pork is almost cooked. Next add your chili flakes, black pepper, tomatoes, fish sauce,water and soy sauce. Stir fry a few minutes. Add your onions and vegetables and fry for a few more minutes. If you use grape tomatoes, pop them so they cook down. Finally add your coconut milk and Thai Basil leaves. I also added my snow peas last because I wanted them to retain their crunch. Taste for seasoning. Serve with rice.