January 22 2015

January 22, 2015

d e r u t a e F

Photo from feedingyourfam

THIS WEEK’S ORDER

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Fruit



Vegetable

Newsletter

Basic Baskets

Let’s Address the State of Food Adapted from Mark Bittman on nytimes.com

Did you know…

Resembling a sweet potato in shape, fingerling potatoes have thin skin and fine textured yellow, white, red, or purple flesh. Due to their thin skin, they should not be peeled before cooking. Fingerling potatoes add vibrant colors and pizzazz to traditional potato salads and other favorite potato dishes.

Go to page 3 for some potato salad recipes!

P ro du ce & Sourc es Apples Bananas Grapefruit Oranges Pears  Cabbage Carrots Fingerling Potatoes Lettuce Onion Spinach

Yet when you look at the “Your Feedback” page on the White House website, among the 16 suggested topics on what the administration should address in its last two years, the word “food” is used precisely zero times. No surprise, because President Obama has been steadfastly short-sighted about this.

The issues that confront most Americans directly are income, food (thereby, agriculture), health and climate change.

(And, of course, war, but let’s leave that aside for now.)

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The state of the union, food-wise, is not good. The best evidence is that more than 46.5 million Americans are receiving SNAP benefits — formerly food stamps — a number that has not changed much since 2013, when it reached its highest level ever.

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These are all related: You can’t address climate change without fixing agriculture, you can’t fix health without improving diet, you can’t improve diet without addressing income, and so on. The production, marketing and consumption of food is key to nearly everything. (continued on page 2)

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Sp otl ig h ts

St o ri ng & Pre se r v i ng

Younger folks want healthier food - and will pay for it Younger consumers are much more interested in — and willing to pay premium prices for — food products they perceive as for healthier than are older consumers, according to a global consumer survey shared exclusively with USA TODAY on Monday.

The Nielsen's Global Health and Wellness Survey offers compelling statistical evidence that younger consumers worldwide are far more concerned about everything from food ingredients to genetically modified food to organic foods than are their parents and grandparents, according to the survey of 30,000 consumers in 60 countries.

The most health-centric are Generation Z — consumers under age 20 — with 41% saying they would willingly pay a premium for "healthier" products. That compares with 32% of Millennials (ages 21 to 34) and about 21% of Baby Boomers (about 50 to mid-60s).

The message to product makers and retailers: Think healthy — and communicate that message.

"Companies that have a clear health orientation to their products will benefit most," says James Russo, senior vice president of global consumer insights at Nielsen, who led the study.

of consumers globally are skeptical about about food health claims, the study says.

The skepticism about food health claims is high everywhere, but lower in Europe and the U.S. — where there generally is more regulation of health claims — than elsewhere, the study reports. While 56% of consumers in the U.S. and 51% in Europe are skeptical about health claims, those numbers jump in developing markets to 68% in the Asia Pacific region, 70% in Africa and the Middle East and 73% in Latin America.

Meanwhile, consumers aren't just saying that health matters — but also acting on those beliefs.

Globally, nearly 80% say they're actively using foods to forestall health issues and medical conditions such as diabetes, obesity and high cholesterol.

Products claiming to be "all natural" have seen 24% sales growth over the past two years, and organic products have enjoyed 28% sales growth over that same period, Nielsen reports.

"Consumers are actually doing what they're saying," says Russo. usatoday.com

Fruit 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

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.

Grapefruit & Oranges

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

Pears

But, at the same time, marketers need to be very transparent. That's because 63% (continued from page 1)

State of Food (It’s one of the keys to war, too, because large-scale agriculture is dependent on control of global land, oil, minerals and water.)

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.

But let me single out some crucial issues in most need of attention.

• Get antibiotics out of the food supply. The Food and Drug Administration’s (FDA) voluntary guidelines for reducing those antibiotics given to animals (some 80 percent of all antibiotics in the country, and a leading factor in the development of antibiotic-resistant bacteria) should be declared a failure, and a mandatory ban on the use of antibiotics in animal husbandry — with the exception of treating sick animals, of course — should be put in place.

• Tie reducing greenhouse gas emissions to reining in the industrial production of animals. Regardless of the eminently debatable percentage of GHG emissions attributed to animal production, it’s significant. In my view, the administration has all but ignored this.

• Support the strongest front-of-package food labeling that the FDA can possibly develop. There are a number of directions the FDA may go with new product labeling, and one that quantifies the amount of sugar, in language people can actually understand, would be most helpful.

• Defend the menu-labeling program that’s mandated under the Affordable Care Act.

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(continued…)

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

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Recipes

Vegetables Cabbage

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.

Warm Fingerling Potato and Tuna Salad seriouseats.com

1 onion, diced 1 rib celery, diced 1 carrot, peeled and diced 1 bay leaf 1/2 teaspoon whole black peppercorns 1 pound fingerling potatoes, scrubbed 1/2 cup olive oil 4 tablespoons red wine vinegar 1 can good-quality tuna in olive oil 2 tablespoons chopped capers 1/2 red onion, thinly sliced 1/2 cup picholine or other green olives, roughly chopped 1/4 cup chopped parsley Small handful mizuna or arugula Bring a large pot of salted water to boil with onion, celery, carrot, bay leaf, and peppercorns. Add potatoes and boil until tender, then drain and slice. Toss with olive oil and vinegar while still warm.

Drain tuna and mix with capers, onion, olives, and parsley. Combine tuna and potatoes and toss gently. Season to taste with salt, pepper, and more olive oil or red wine vinegar as needed. Toss entire mixture with mizuna or arugula and serve.

Healthy Fingerling Potato Salad eatingbirdfood.com

1 1/2 pounds small fingerling or new potatoes 2 cups baby spinach, chopped ¼ cup shallots, peeled and chopped into small pieces 4 sun-dried tomatoes, chopped into small pieces 1 teaspoon fresh chives 1 teaspoon dried parsley Dressing ¼ cup red wine vinegar 1 Tablespoon minced shallots 2 teaspoons whole-grain dijon mustard 1 teaspoon maple syrup ½ teaspoon sea salt ⅛ teaspoon black pepper 2 Tablespoons olive oil Wash potatoes well and place in a large pot. Add enough cold water to cover by 3". Stir in 1 tablespoons salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 20 minutes. Drain and cool. Once cooled to the touch, cut the potatoes into ½” pieces and place in a large bowl with the spinach, shallots, sun-dried tomatoes, chives and parsley.

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

Fingerling Potatoes

Store in a cool, dark, dry place or in the refrigerator. Use within 3-5 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.

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.

Spinach

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

In a small bowl combine the vinegar, minced shallots, mustard, maple syrup salt and pepper. Whisk in the olive oil.

Pour over the potatoes, toss to coat and serve. Store any leftovers in the fridge.

Sources

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

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tender, about 2 minutes.

To serve, fill a bowl with spinach and dill.

Ladle 3 cups hot soup over greens, cover with a plate, and let steep 5 minutes. Add lemon juice.

Add the garlic to the potatoes and cook, stirring very gently, until fragrant, about 30 seconds. Add the reserved carrots and the peas, spinach, and lemon juice mixture. Stir gently until the spinach is wilted, 1 to 2 minutes. Remove the pan from the heat and stir in the remaining 1-1/2 Tbs. butter until just melted. Stir in the tarragon. Transfer the vegetables to a platter and serve.

Ethiopian Cabbage Dish allrecipes.com

1/2 cup olive oil 4 carrots, thinly sliced 1 onion, thinly sliced 1 teaspoon sea salt 1/2 teaspoon ground black pepper 1/2 teaspoon ground cumin 1/4 teaspoon ground turmeric 1/2 head cabbage, shredded 5 potatoes, peeled and cut into 1-inch cubes Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

Carrot, Fingerling Potato, and Pea Ragoût finecooking.com

1 medium lemon 1 tsp. balsamic vinegar 1 tsp. maple syrup 3-1/2 Tbs. unsalted butter, chilled 2 Tbs. extra-virgin olive oil; more as needed 1-1/2lb. large carrots, cut into 2-inch-l ong, 1/2-inch-thick sticks Kosher salt 12 oz. small fingerling potatoes, cut in half lengthwise (if longer than 2 inches, cut in half crosswise) 1 cup lower-salt chicken broth or water 1-1/2 tsp. minced garlic 3 oz. (about 3/4 cup) fresh peas, blanched, or frozen peas, thawed 2 oz. stemmed baby spinach leaves 2 tsp. chopped fresh tarragon Finely grate the lemon to yield 1 tsp. zest and juice it to yield 1-1/2 tsp. juice. In a small bowl, combine the zest, juice, vinegar, maple syrup, and 1 Tbs. water.

Carrot-Spinach Soup with Dill wholeliving.com

For The Big Batch 1 large onion, diced 3 tablespoons extra-virgin olive oil 7 carrots, diced (about 5 cups) 1/4 teaspoon turmeric 1 tablespoon coarse salt 8 ounces green beans, cut into 1/2-inch pieces For Each Serving 1 packed cup baby spinach 3 tablespoons chopped fresh dill 2 tablespoons lemon juice In a pot over medium heat, cook onion in oil until tender, about 6 minutes. Stir in carrots, turmeric, and salt. Add 10 cups water, bring to a boil, then simmer, 30 minutes. Add beans and cook until just

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In a 5- to 6-quart Dutch oven (or other deep, wide pan), heat 1 Tbs. of the butter and the olive oil over low heat. Add the carrots and 3/4 tsp. salt. Cover and cook, stirring frequently but gently, until the carrots are nicely browned and just tender, about 20 minutes. With a slotted spoon, transfer the carrots to a large plate.

Gluten Free Spinach and Carrot Muffins greenkitchenstories.com

1 cup buckwheat flour 1/3 cup cornflour 1 tsp baking powder 3 tbsp flax seeds (milled) or boiled quinoa 1/2 tsp salt & pepper 1/2 tsp nutmeg (grated) 3 eggs 1 cup yoghurt (we used a dairy-free soygurt) 200 g fresh spinach leaves (roughly chopped) 2 carrots (grated) 1 onion (grated) 1/2 organic lemon (juice and peel) 1 clove garlic (mashed) top with: 1/4 cup pumpkin seeds Set the oven at 350°F. Mix all the dry ingredients in a bowl and set aside. Whip egg and yoghurt in another bowl. Add spinach, carrots, onion, lemon and garlic, stir for a minute and then add all the dry ingredients. Pour in muffin tins, top with pumpkin seeds and bake for 25 minutes.

Add 1 Tbs. butter to the remaining fat in the pan. (If there’s no fat in the pan, add 1 Tbs. olive oil too.) When the butter has melted, arrange the fingerlings cut side down in a single layer in the pan and season with 3/4 tsp. salt. Cover partially and cook, undisturbed, until the potatoes are deep golden-brown on the bottom, 5 to 7 minutes. Add the chicken broth or water and bring to a boil; reduce to a simmer and cover partially. Cook until the potatoes are tender and the liquid has reduced to 2 to 3 Tbs., 12 to 14 minutes.

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