December 4 2014

December 4, 2014

d e r u t a e F

rette Photo by Jen from Bake

.com

ER T H I S W E E K ’ S O Ri D e Baskets

Fruit



Vegetable

Newsletter

it & Vegg Big, Basic, Fru

Beginning this week, we will have 8-ounce containers of organic whipping cream available for the holidays. They are $2.00 each.

P ro du ce & Sourc es Anjou Pears IPM Apples *read on page 2* Bananas Coconuts Dates Grapefruit Kiwis Lemons Oranges  Cabbage Carrots Celery Escarole Fennel Kale Leeks Lettuce Onions Parsnips Potatoes Rutabaga Winter Squash

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Ruby Washington/The New York Times

F.D.A. to Require Calorie Count, Even for Popcorn at the Movies The Food and Drug Administration announced sweeping rules on Tuesday that will require chain restaurants, movie theaters and pizza parlors across the country to post calorie counts on their menus. Health experts said the new requirements would help combat the country’s obesity epidemic by showing Americans just how many calories lurk in their favorite foods.

The rules will have broad implications for public health. As much as a third of the calories that Americans consume come from outside the home, and many health experts believe that increasingly large portion sizes and unhealthy ingredients have been significant contributors to obesity in the United States.

“This is one of the most important public health nutrition policies ever to be passed nationally,” said Margo Wootan, director of nutrition policy at the Center for Science in the Public Interest. “Right now, you are totally guessing at what you are getting. This rule will change that.” (continued on page 2)

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Sp otl ig h ts

St o ri ng & Pre se r v i ng IPM (Integrated Pest Management) Apples

ONE WOLF SPOTTED NEAR THE GRAND CANYON FOR THE FIRST TIME IN 70 YEARS

900,000 NEW ACRES OF WILDERNESS PROTECTED (AND 3 NEW NATIONAL MONUMENTS)

1 BILLION METRIC TONS OF CO2 PREVENTED WHILE KXL CONTINUES TO BE BLOCKED

MORE THAN HALF OF NEW U.S. ENERGY CAPACITY CAME FROM CLEAN ENERGY SOURCES

Growing organic fruit here on the east coast is all but impossible anymore because the pesticides we have used over the last 100 years have encouraged the development of stronger pests. Cornell has developed a program where pesticides are used only when found necessary called Integrated Pest Management (IPM). Significantly less pesticide has been found necessary in growing these apples, but washing the fruit is always encouraged. We do not purchase IPM produce as a rule as it is not organic. They are the next step down however, and they are locally grown.

98 CORPORATIONS HAVE DUMPED ALEC, A MAJOR PROPONENT OF ANTI-ENVIRONMENTAL LEGISTLATION

Fruit Anjou Pears

Keep unripe pears at room temperature to ripen or in paper bag to speed up the process. Once ripened, refrigerate uncovered in a single layer up to five days. Pears are a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage.

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.

Bananas

All this made possible in 2014 by the members of the Sierra Club (continued from page 1)

Calorie Count The rules are far broader than consumer health advocates had expected, covering food in vending machines and amusement parks, as well as certain prepared foods in supermarkets. They apply to food establishments with 20 or more outlets, including fast-food chains like KFC and Subway and sit-down restaurants like Applebee’s and The Cheesecake Factory.

Perhaps the most surprising element of the new rules was the inclusion of alcoholic beverages, which had not been part of an earlier proposal. Beverages served in food establishments that are on menus and menu boards will be included, but a mixed drink at a bar will not, F.D.A. officials said.

The new rules will take effect a year from now, and seem likely to face legal and political challenges from some parts of the food industry, including grocery and convenience stores that sell prepared foods for takeout.

Menu labeling became law in 2010 as part of the Affordable Care Act, and the F.D.A. issued a proposal for how it should be put into effect the following year. But the final rules were delayed for three years, in part because of fierce opposition from pizza and movie theater chains.

The rules apply to prepared foods sold in groceries and convenience stores that are intended to feed one person, such as a sandwich or a salad, but not to items like loaves of bread or a rotisserie chicken.

Store at room temperature until ripe or in paper bag to speed up ripening process.

Ripe bananas can be refrigerated for a week or frozen for 2-3 months. For maximum flavor, return to room temperature. Ripe bananas are a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage.

Coconuts

Store in cool, dry area for one week or in refrigerator for 1-2 months. Once opened, refrigerate in plastic bag or airtight container for up to one week.

Dates

Store at room temperature in airtight container or plastic bag for several months or refrigerate for up to a year.

Grapefruit & Oranges

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

The rules were published in the Federal Register, a government journal, on Tuesday morning, and companies and advocates began poring over their details.

Both the House and the Senate have bills pending that would ease the requirements of the new rules for some places selling meals, and their sponsors have vowed to fight on.

Adapted from nytimes.com

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(continued…)

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

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Kiwis

Recipes

Store at room temperature until ripe.

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

Lemons

Seal in zipper-lock bag and refrigerate up to a month.

Vegetables Cabbage Hearty Winter-Vegetable Soup marthastewart.com

2 tablespoons extra-virgin olive oil 4 leeks, white and pale-green parts only, halved lengthwise, cut into 1inch pieces, and washed well 3 celery stalks, cut on the bias into 1/2inch-thick pieces 3 medium carrots, cut into cubes 2 garlic cloves, crushed 2 pinches of red-pepper flakes Coarse salt and freshly ground pepper 5 1/4 cups homemade or store-bought low-sodium chicken stock 1 1/2 cups water 1 small (1 to 1 1/2 pounds) butternut squash, peeled and cut into cubes 2 Yukon Gold potatoes (about 12 ounces), cut into cubes 1 head escarole, cut into 1-inch-thick ribbons 1 can (15 ounces) chickpeas, drained and rinsed 2 tablespoons fresh lemon juice 2 tablespoons thinly sliced fresh mint 2 tablespoons thinly sliced fresh dill Heat oil in a large Dutch oven or stockpot over medium-high heat. Cook leeks, celery, carrots, garlic, red-pepper flakes, and 1 teaspoon salt, stirring occasionally, until leeks are translucent, about 5 minutes. Add stock and water, and bring to a boil.

Add squash and potatoes. Return to a boil. Reduce heat, and simmer, partially covered, until vegetables are tender, about 15 minutes. Stir in escarole and chickpeas, and return to a boil. Stir in lemon juice and herbs. Season with salt and pepper.

Date Sweetened Apple Pie Oatmeal minimalistbaker.com

2 tart or sweet apples, peeled, cored and evenly sliced 1 tsp honey (optional) 1/4 tsp ground cinnamon 1 tsp lemon juice 1 cup old fashioned rolled oats 1 cup water 1 cup milk (I used unsweetened almond) pinch salt 4 dates, finely chopped Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and toss apples with lemon juice, cinnamon and honey. Bake for 5 minutes then roll over parchment paper and tuck it in so they're in a "pocket" to trap in moisture. Cook for 10-15 minutes more (20 minutes total) until soft. Set aside.

In a small saucepan over high heat, add oats, pinch salt, water and almond milk and stir. When it comes to a boil, reduce to low-medium heat and cook until thick and creamy. Add the chopped dates a few minutes after you reduce the heat so they can soften and sweeten the oats.

Once thick, remove from stove top. Add a little almond milk if it's too thick for your liking.

Arrange 1/3 cup baked apples in bottom of a serving bowl and top with oats.

Other toppings may include, nuts, nut butter, flaxseed, honey or cinnamon. I prefer mine with a few toasted pecans and flaxseed.

Refrigerate unwashed in tightly wrapped plastic bag.

Use within two weeks.

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.

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

Celery

Refrigerate unwashed in plastic bag squeezing out as much air as possible.

Use within 1-2 weeks.

Escarole

Refrigerate unwashed in sealed plastic bag. Use in 3-5 days.

Fennel

Eat as soon as possible for best flavor.

Separate stalks from bulb and refrigerate unwashed separately in plastic bags. Use within a week.

Kale

Refrigerate unwashed greens in plastic bag squeezing out as much air as possible. Use within 5 days.

Leeks

Refrigerate unwashed and untrimmed in loosely wrapped plastic bag. Use within 1-2 weeks.

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.

(continued‌)

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Root Vegetable Gratin eatingwell.com

3 pounds assorted root vegetables, peeled (see Tip) and cut into 1/8-inchthick slices 3 tablespoons extra-virgin olive oil, divided 1 cup thinly sliced shallots 1 1/3 cups low-fat milk, divided 3 tablespoons all-purpose flour 1 1/2 cups finely shredded Gruyère cheese, divided 1 tablespoon chopped fresh thyme, or 1 teaspoon dried 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1 cup fresh whole-wheat breadcrumbs, (see Tip) Preheat oven to 400°F. Coat a 9-by-13inch baking dish with cooking spray.

If using parsnips, quarter lengthwise and remove the woody core before cutting into 1/8-inch thick slices. Cook vegetables in a large pot of boiling water until barely tender, about 5 minutes. Drain.

Heat 2 tablespoons oil in a medium saucepan over medium heat. Add shallots and cook, stirring occasionally, until light brown, 3 to 4 minutes. Add 1 cup milk and bring to a simmer.

Combine flour and the remaining 1/3 cup milk in a small bowl to make a smooth paste; stir into the hot milk and cook, whisking constantly, until the sauce bubbles and thickens, 1 to 2 minutes. Remove from the heat. Stir in 3/4 cup cheese, thyme, salt and pepper.

Combine breadcrumbs, the remaining 3/4 cup cheese and 1 tablespoon oil in a bowl.

Layer the vegetable slices in the prepared baking dish. Pour the cheese sauce over the top and top with the breadcrumb mixture.

Bake the gratin until it is bubbling and the top is golden, 30 to 40 minutes. Let cool for 10 minutes before serving.

celeriac, rutabaga and turnips, removing the peel with a knife can be easier. Cut off one end of the root to create a flat surface to keep it steady on the cutting board. Follow the contour of the vegetable with your knife. If you use a vegetable peeler on the tougher roots, peel around each vegetable at least three times to ensure all the fibrous skin has been removed.

Onions

To make fresh breadcrumbs, trim crusts from country-style whole-wheat bread.

Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup crumbs.

Refrigerate unwashed in unsealed plastic bag. Use within 3-4 weeks.

Parsnips

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.

Rutabega

Refrigerate unwashed in plastic bag. Use in 2-3 weeks.

Winter Squash

Vegetables with Farro

Store in a cool (50-60°F), dry, dark, wellventilated place. Use within 1-3 months.

Once cut, cover with plastic wrap and refrigerate for 1-2 days.

vegetariantimes.com

1 cup farro, rinsed and drained 1¾ cups low-sodium vegetable broth 1 cup halved Brussels sprouts 4 medium carrots, peeled and sliced ¾-inch thick (1¼ cups) ½ medium fennel bulb, cored and cut into ½-inch dice (1¼ cups), fronds reserved 1½ tsp. dried rosemary ¾ tsp. salt 1 orange, peeled and cut into pieces (1 cup) 3 green onions, sliced (½ cup) 2 Tbs. lemon juice Stir together farro and broth in slow cooker. Cover, and cook on high 1 hour.

Combine Brussels sprouts, carrots, fennel, rosemary, and salt in large bowl, then place vegetables on top of farro.

Cover with lid, adjust slow cooker setting to low, and cook 2 to 3 hours, or until vegetables are tender.

Let slow cooker stand, uncovered, 10 minutes. Fluff farro mixture with fork, and transfer to serving bowl. Garnish with orange pieces, green onions, and fennel fronds, and drizzle with lemon juice.

Tips: Beets, carrots and parsnips are easily peeled with a vegetable peeler, but for tougher-skinned roots like

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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.

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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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easier, to form 3 to 4 pancakes. Press down gently with a spatula to they flatten slightly, but no need to spread them much. Cook for 3 minutes, or until the edges brown. Flip the pancakes and cook them again until brown underneath.

consistency. Season with black pepper and serve, topped with cheese.

Regardless of pancake size, you can keep them warm on a tray in the oven at 200 to 250 degrees until needed.

Japanese Vegetable Pancakes smittenkitchen.com

Pancakes: 1/2 small head cabbage, very thinly sliced (1 pound or 5 to 6 cups shreds) which will be easiest on a mandoline if you have one 4 medium carrots, peeled into ribbons with a vegetable peeler 5 lacinato kale leaves, ribs removed, leaves cut into thin ribbons 4 scallions, thinly sliced on an angle 1 teaspoon kosher salt 1/2 cup all-purpose flour 6 large eggs, lightly beaten Canola, safflower or peanut oil for frying Tangy Sauce: 1/4 cup ketchup 1 1/2 tablespoons Worcestershire sauce (note: this is not vegetarian) 1/4 teaspoon dijon mustard 1 tablespoon rice cooking wine or sake 1 teaspoon soy sauce 1 tablespoon honey (use 2 if you like a sweeter sauce) 1/8 teaspoon ground ginger Make the pancakes: Toss cabbage, carrot, kale, scallions and salt together in a large bowl. Toss mixture with flour so it coats all of the vegetables. Stir in the eggs. Heat a large heavy skillet on medium-high heat. Coat the bottom with oil and heat that too.

To make a large pancake, add 1/4 of the vegetable mixture to the skillet, pressing it out into a 1/2- to 3/4-inch pancake.

Gently press the pancake down flat.

Cook until the edges beging to brown, about 3 minutes. 30 seconds to 1 minute later, flip the pancake with a large spatula. (If this is terrifying, you can first slide the pancake onto a plate, and, using potholders, reverse it back into the hot skillet.) Cook on the other side until the edges brown, and then again up to a minute more (you can peek to make sure the color is right underneath).

To make small pancakes, you can use tongs but I seriously find using my fingers and grabbing little piles, letting a little batter drip back into the bowl, and depositing them in piles on the skillet

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If desired, make okonomiyaki sauce: Combine all sauce ingredients in a small saucepan and let simmer for 3 to 5 minutes, until smooth and thick.

Serve pancakes with sauce and any of the other fixings listed above, from Japanese mayo to scallions and toasted sesame seeds.

Do ahead: Extra pancakes will keep in the fridge for a couple days, or can be spread on a tray in the freezer until frozen, then combined in a freezer bag to be stored until needed. Reheat on a baking sheet in a hot oven until crisp again.

Cabbage, Potato and Leek Soup nytimes.com

6 tablespoons unsalted butter 3 medium leeks, white and light green parts, thinly sliced 8 cups shredded cabbage 2 garlic cloves, finely chopped 2 medium russet potatoes, peeled and diced 2 cups chicken or vegetable stock 2 1/2 teaspoons kosher salt 2 thyme branches 1/2 teaspoon black pepper Grated Parmigiano-Reggiano, to serve.

Melt the butter in a large pot over medium-high heat, add the leeks and cook until soft and golden around the edges, 5 to 7 minutes. Add the cabbage and garlic and cook, stirring occasionally, until cabbage begins to caramelize, about 10 minutes.

Green Salad with Citrus Dressing marthastewart.com

1 Ruby Red grapefruit, peel and pith removed 1 navel orange, peel and pith removed 2 heads Belgian endive, leaves separated 1 heart romaine lettuce, leaves separated, larger leaves torn 1 head butter lettuce, leaves separated, larger leaves torn 1/2 small red onion, thinly sliced 1/4 cup low-fat plain Greek yogurt 1/4 cup extra-virgin olive oil Salt and pepper

Stir in potatoes, stock, 4 cups water, salt and thyme. Bring soup to a simmer and cook, partly covered, until potatoes begin to fall apart, 45 to 50 minutes. Add more water, as needed, to reach the desired consistency. Season with black pepper and serve, topped with cheese.

Melt the butter in a large pot over medium-high heat, add the leeks and cook until soft and golden around the edges, 5 to 7 minutes. Add the cabbage and garlic and cook, stirring occasionally, until cabbage begins to caramelize, about 10 minutes.

Stir in potatoes, stock, 4 cups water, salt and thyme. Bring soup to a simmer and cook, partly covered, until potatoes begin to fall apart, 45 to 50 minutes. Add more water, as needed, to reach the desired

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