December 11 2014

December 11, 2014

d e r u t a e F

Photo by Carrian

THIS WEEK’S ORDER

Fruit



Vegetable

Newsletter

Basic Baskets

’Tis the season for colds. Fight your cold with this healthy smoothie from ohsweetbasil.com that uses 4 items from this week’s basket!

Cold Buster Green Smoothie 2 cups spinach 1 cup orange juice 1/2 orange with peel 3 baby carrots 1 banana 1/2 cup frozen pineapple 1/2 small apple 1/2 cup ice Place the juice, spinach and remaining ingredients in a blender, ending with the ice. Blend until smooth and drink up!

P ro du ce & Sourc es Apples Grapefruit Kiwis Oranges Pineapples  Broccoli Carrots Lettuce Onion Peppers Potatoes

4 Seasons, WA 4 Seasons, CA 4 Seasons, USA 4 Seasons, FL 4 Seasons, Costa Rica  4 Seasons, CA 4 Seasons, CA 4 Seasons, NY Circle Brook Farm, Andover, NJ 4 Seasons, FL Circle Brook Farm, Andover, NJ

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Photo by Flickr user John Baker

It's Bayer vs. the bees -speak out today!

Bayer wants you to think of aspirin when you hear its name -but the company has a dark side.

The chemical giant is responsible for countless bee deaths around the world, putting our very food supply at risk. It's a leading manufacturer of neonicotinoids, or "neonics," the insecticides that many scientists believe are responsible for killing nearly a third of our bee population every year. We need those bees to pollinate our crops -- healthy fruits and vegetables matter far more than Bayer's extra profits!

The last thing a company like Bayer wants is to see its public image harmed.

It's up to us to make it clear to CEO Marijn Dekkers that his toxic bee-killing chemicals are tarnishing the Bayer brand and harming its business.

Bayer will notice 50,000 emails from potential customers like you telling it to stop spreading its toxic bee poison -- sign your name today!

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Sp otl ig h ts

St o ri ng & Pre se r v i ng like Columbia Sportswear proves that better alternatives are possible, others will follow suit. Columbia Sportswear is perfectly positioned to become a leader on this issue; it makes clothing for nature-loving people, and sells its products around the world.

Leading the way for cleaner oceans Adapted from action.storyofstuff.org The Story of Stuff’s movies discuss how our oceans are filling with plastic, resulting in a huge mass which scientist are calling “The Pacific Garbage Patch.”

However, some of the most dangerous plastic in our oceans is so tiny as to be nearly invisible. When ecologist Mark Browne studied ocean microplastics at 18 sites across the globe, he was shocked by what he found. It turns out that most of the material polluting the ocean is microfiber, microscopic flecks of plastic that come off clothing in the washing machine and get dumped into the oceans.

The oceans play a critical role in our food chain, so the plastic microfibers filling our ocean pose a threat to humans and other life. "Ingested and inhaled [plastic] fibers carry toxic materials and a third of the food we eat is contaminated with this material,” according to Dr. Browne.

Currently, clothing companies use plastics in their products without thinking about the dangers. But we here at The Story of Stuff Project believe in encouraging solutions to big problems.

We’re calling on one of the world’s most environmentally-conscious clothing companies, Columbia Sportswear, to lead the charge for positive change.

Most modern clothing companies, including Columbia Sportswear, use plastic man-made fabrics like polyester and nylon. Each time we wash a shirt, jacket or other clothing made from these materials, plastic microfibers get washed into the sewage system and flow into the ocean. From there the microfibers are ingested by small fish, and make their way up the food chain. And these fibers are everywhere. They contaminate not only our waterways, but also our food and air.

Columbia Sportswear sells itself as a company that cares about the environment; it gives millions of dollars to environmental causes each year. If Columbia Sportswear becomes the first global company to create pollution-free clothing, then people around the world will take notice, and other companies will feel the pressure to do the right thing as well.

Broccoli Reasons to Eat One cup of raw chopped broccoli provides: • More than 130 percent of the Daily Value for Vitamin C, promoting healing and a healthy immune system.

• A good source of Vitamin A, a central component of vision health.

• Several important phytochemicals, including beta carotene, to boost the enzymes in our bodies that detoxify and prevent the formation of cancercausing carcinogens.

Apples

Separate out any with bruises or soft spots. Refrigerate with damp paper towel in perforated plastic bag away from strong-odored foods. Best stored somewhere around 30-35°F, in a humid environment. For every 10 degrees above 30°F, lifespan dramatically decreases. Use within a month, although can be stored for 3-4 months. Apples are a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage.

Grapefruit & Oranges

Store at room temperature for up to a week or in refrigerator for 2-3 weeks.

Kiwis

Store at room temperature until ripe.

Once ripe, refrigerate in plastic bag. Use in 1-2 weeks.

Pineapples

Eat as soon as possible. If needed, store at room temperature for 1-2 days to soften, then refrigerate uncovered. Use in 3-5 days.

• A source of potassium, folate, iron and soluble fiber, which aid in everything from vision and growth to circulation and digestion.

Facts ✦ People worldwide are eating over 940 percent more broccoli today than 25 years ago. ✦ Today,

the average person in the United States eats 4.5 pounds of broccoli each year.

✦ Broccoli

is one of the most popular garden vegetables to date, mostly because it is very easy to grow.

✦ Broccoli

is one of the few vegetables that are available year-round.

✦ Broccoli

is also known as the “Crown Jewel of Nutrition” because it is rich in vitamins and minerals.

(continued…)

harvestofthemonth.cdph.ca.gov

Science has only recently discovered this problem, and what we need now is a solution to this mess. If a big company

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Fruit

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

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Recipes

Vegetables Broccoli olive oil. Season with salt and freshly cracked black pepper. Drizzle the dressing over the citrus, sprinkle with feta and mint, adjust salt and pepper to taste, serve immediately and daydream of warmer places.

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.

Mixed Citrus Salad with Feta, Onion and Mint

Refrigerate carrots in plastic bag in coldest part of refrigerator. Use within two weeks.

3 to 4 tablespoons red onion, cut into tiny bits 4 pieces of citrus, preferably a mix of grapefruits and oranges but use what you can get, and what you like to eat (spoiled by the spread at the store, I used 1 pink grapefruit, 1 cara cara and 1 blood orange, and 1 mineola) 1 tablespoon red wine vinegar or lemon juice 1 teaspoon smooth Dijon mustard 1 tablespoon olive oil Salt and freshly ground pepper, to taste 3 to 4 tablespoons (1.5 ounces) feta cheese, chopped or crumbled 1 tablespoon fresh mint, chopped or cut into tiny slivers

Lettuce

smittenkitchen.com

Place your red onion in the bottom of a medium bowl. Nest a strainer over the bowl.

Prepare your citrus fruits by beveling the stem end of one, cutting enough off that you reveal the pith-free flesh of the fruit. Repeat on the other end. Rest your fruit on one of its now-flat surface and begin cutting the peel and pith off in large, vertical pieces. You want the fruit’s exterior to be “white”-free.

Turn the fruit back on its side and cut it into 1/4-inch thick wheels, removing any seeds and thick white stem as you do.

Place the wheels and any collected juices from the cutting board in the strainer over the bowl with onion.

Repeat with remaining citrus fruits. (As the extra juices drip over the bowl, it will soften the raw onion bite.)

Broccoli Salad with Carrots and Currants thekitchn.com

For the dressing: 1 tablespoon Vegenaise (or regular mayonnaise if you prefer) 1 tablespoon spicy mustard 1/3 cup apple cider vinegar 1/4 cup olive oil 2 tablespoons water Salt and pepper to taste For the salad: 1 crown broccoli, chopped into small to medium sized pieces 1 large shallot, sliced thin 1 large carrot, shredded 1/4 cup currants Preheat the oven to 400 degrees.

Then mix the eggs, coconut milk, ½ cup of crumbled goat cheese, salt, pepper, and nutmeg together with a whisk. Add ¼ cup of pine nuts to the egg mixture and mix.

Onion

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.

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.

Potatoes

Store in a dark, dry place. They will keep for 1-2 weeks at room temperature and 2-3 months at 45-50°F. Do not store in refrigerator or near onions.

Mix the carrot and broccoli into the egg mixture and then pour the whole thing into the sweet potato crust.

Add ¼ cup of crumbled goat cheese and 2 Tbs of pine nuts to the top of the quiche.

Put the whole thing into the oven for 40 minutes. Let the quiche sit for at least 15-20 minutes. Enjoy!

Spread the fruit slices out on a platter.

Scoop out the onion bits (a slotted spoon or fork does the trick) and sprinkle them over, leaving the juice in the bowl. Whisk one tablespoon of juice (this is all I had accumulated) with red wine vinegar or lemon juice, Dijon and

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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.

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Sources

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

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TOP & BAKE IT: Whisk egg yolk with 1-2 tsp water in a small bowl. Set aside.

Place rolled-out dough over the top of the filling in the pan. Cut the dough to fit, and tuck it into the edges of the pan.

Brush dough with egg wash and cut slits in the top to vent. Bake at 400° F for 25-30 minutes, or until the crust is golden brown and the pot-pie is bubbling.

Carrot, Broccoli, Pine Nut and Goat Cheese Quiche with a Sweet Potato Crust perchancetocook.com

1½ large sweet potatoes, peeled and sliced very thin 1 Tbs olive oil ¼ cup of minced yellow onion 1 clove of garlic, minced 1 cup of shredded carrots 1 cup of little broccoli florets ¾ cup of goat cheese crumbled, divided ¼ cup of coconut milk (Golden Star is only coconut and water) ½ cup + 2 Tbs pine nuts, divided 5 eggs ½ tsp salt ½ tsp pepper ¼ tsp nutmeg Preheat the oven to 400 degrees.

Lay out the sliced sweet potatoes in a pie dish in a crust-like fashion. Brush some olive oil onto the sweet potato slices with a silicone basting brush.

Bake the sweet potato crust for 20 minutes.

While the sweet potato crust is baking, put 1 tbs of olive oil onto a large frying pan over medium heat.

Put the the minced onion and garlic in the pan, mix them into the olive oil and let them cook 4 minutes.

Add the broccoli and shredded carrots to the pan, mix them into the onions and then let it cook for 4 minutes, stirring every so often. Set the veggies aside.

Then mix the eggs, coconut milk, ½ cup of crumbled goat cheese, salt, pepper, and nutmeg together with a whisk. Add ¼ cup of pine nuts to the egg mixture and mix.

Mix the carrot and broccoli into the egg mixture and then pour the whole thing into the sweet potato crust.

Add ¼ cup of crumbled goat cheese and 2 Tbs of pine nuts to the top of the quiche.

Put the whole thing into the oven for 40 minutes. Let the quiche sit for at least 15-20 minutes. Enjoy!

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Hearty Vegetable Pot-Pie dancingcarrots.com

Pastry Dough: 1 ½ cups whole wheat pastry flour 3/4 tsp salt ½ cup cold butter 4-6 Tbsp very cold water Filling: 1 Tbsp butter or olive oil ½ medium yellow onion, finely chopped (about ½ cup) 3 medium carrots, finely chopped (about 1 cup) 3 cups broccoli, chopped 8-12 oz. white mushrooms, sliced (about 4 cups) 2 small russet potatoes, diced small (about 2 ½ cups) ¼ cup whole wheat pastry flour 1 cup vegetable broth 1 cup milk 1 cup frozen peas, corn, or soy beans, thawed ¼ cup fresh parsley, chopped ¼ cup fresh chives, chopped (or ½ cup scallion greens, chopped) 1 Tbsp white vinegar salt and pepper, to taste 1 large egg yolk SAUTE: Warm oil or butter over medium heat in a 3- to 4-quart heavy bottomed omelet pan or cast iron pan that can also be used in the oven. Add onions, carrots, and broccoli and cook until onions are translucent, about 2 minutes. Add mushrooms and potato, and season with salt and black pepper to taste. Cook, stirring rarely, until mushrooms have shrunken, about 6 minutes.

Grilled Apples with Cheese & Honey eatingwell.com

1 large or 2 small tart apples, peeled and sliced into 1/2-inch-thick rounds 2 teaspoons almond or canola oil 1 teaspoon confectioners' sugar 1 ounce sharp Cheddar or ParmigianoReggiano cheese 2 tablespoons chopped pecans, toasted 4 teaspoons honey Preheat grill or grill pan to medium heat.

Toss apple slices with oil and sugar in a large bowl. Grill the apple slices until just tender and lightly marked, turning once, about 6 minutes total. Shave cheese into thin strips with a vegetable peeler. Top the apple slices with a sprinkling of cheese and nuts and drizzle with honey.

Make Ahead Tip: Let your cheese come to room temperature before serving for the best flavor.

MAKE IT SAUCEY: Sprinkle flour over vegetables, stir to coat, and cook 1 to 2 minutes more. Carefully add broth and milk, stirring constantly until mixture is smooth. (If vegetables are starting to stick to the bottom of the pan before it is time to add the liquid, a small amount of liquid can be added in advance). Bring to a simmer over medium heat, add peas/corn/soybeans, and cook until slightly thickened, about 5 minutes.

Remove from heat, add herbs and vinegar, and stir to coat. Taste, and adjust seasonings.

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