May 7 2015

May 7, 2015

d e r u t a e F

Photo from nofanj.org

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

Fruit



Vegetable

Newsletter

it & Vegg Big, Basic, Fru

NOFA-NJ just launched their 30-day Kickstarter campaign, "Growing New Organic Farmers" to raise $20,000 for beginning farmer scholarships to increase beginning farmer's access to education and training! It's no secret there aren't enough sustainable and organic farmers in NJ. We need to raise at least $20,000 by May 14th or we don't get anything!

P ro du ce & Sourc es Apples Bananas Blueberries Grapefruit Kiwi Mangoes Oranges Watermelon  Arugula Broccolette Carrots Frisee Green Beans Kale Lettuce Onions Sprouts Sweet Potatoes Tomatoes

4 Seasons, WA 4 Seasons, Ecuador 4 Seasons, USA 4 Seasons, CA 4 Seasons, Italy 4 Seasons, Mexico 4 Seasons, CA 4 Seasons

Please note that there will be NO BASKETS on May 21st!

 4 Seasons 4 Seasons 4 Seasons, CA 4 Seasons 4 Seasons, FL 4 Seasons, NC 4 Seasons, FL 4 Seasons 4 Seasons 4 Seasons, NC 4 Seasons

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see full chart at time.com

These Charts Show Every Genetically Modified Food People Already Eat in the U.S. See all the GMOs you may already be eating Chipotle announced Monday that the chain will no longer serve food containing genetically modified organisms (GMO), raising the bar for transparency in the United States, where there’s no requirement to indicate the presence of GMO ingredients on food labels or in restaurants. Likewise, biotechnology companies aren’t required to report which genetically modified seeds are used in production.

Yet the use of GMOs is undoubtedly widespread. Since GMOs were approved for commercial use, and then first planted into U.S. soil in 1996, their production has increased dramatically. More than 90% of all soybean cotton and corn acreage in the U.S. is used to grow genetically engineered crops. Other popular and approved food crops include sugar beets, alfalfa, canola, papaya and summer squash. More recently, apples that don’t brown and bruise-free potatoes were also approved by the FDA. (continued on page 2)

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Sp otl ig h ts

St o ri ng & Pre se r v i ng

Frisee

Such a pretty addition to a gourmet salad, lovely, lacy frisee lettuce is more than just a pretty face! Frisee (pronounced free-zay) is rich in fiber, vitamins A, B, C and E. Ever wonder why there are so few of those frizzy leaves of pale green that you see in salad mixes? Well it’s because frisee lettuce is a very laborious green that is quite expensive to produce

commercially. You’ll rarely see it as a sole salad ingredient for that reason.

Also, the flavor of frisee is quite strong and rather bitter as far as greens go, so a tiny bit can go quite a long way – you might not want to eat an entire raw salad made with frisee.

Sauteeing or wilting your frisee will help to take some of the bitter taste out of this pretty vegetable.

Remember to always tear frisee into pieces rather than using a knife. savingdinner.com

(continued from page 1)

Genetically Modified Food The bar chart shows all deregulated crops, sized by the number of genetic varieties approved for each. The ten crops in green are currently produced in the United States, and described in detail in the list below.

1. Corn—Genetically modified corn turns up in many different products in the U.S. — and corn on the cob is the least of it. This crop is used to produce many different ingredients used in processed foods and drinks, including high-fructose corn syrup and corn starch. But the bulk of the GM corn grown around the world is used to feed livestock. Some is also converted into biofuels.

2. Soybeans—The second largest U.S. crop after corn, GM soy is used primarily in animal feed and in soybean oil—which is widely used for processed foods and in restaurant chains. In fact, soybean oil accounts for 61% of Americans' vegetable-oil consumption. It's also often used to make an emulsifier called soy lecithin, which is present in a lot of processed foods, including dark chocolate bars and candy.

3. Cotton—Much of GM cotton is turned into cottonseed oil, which is used for frying in restaurants and in packaged foods like potato chips, oily spreads like margarine, even things like cans of smoked oysters. Some parts of the plant are also used in animal feed, and what's left over can be used to create food fillers such as cellulose.

4. Potatoes—A new kid on the block, the very recently approved GM crop is resistant to bruising and may produce less of a cancer-causing chemical, called acrylamide, when exposed to high heat. It has not yet seen adoption in the food supply, but is expected to be.

5. Papaya—Bred to withstand ringspot virus, which can destroy papaya plants, these genetically engineered 'Rainbow Papayas' were first commercially produced in the late 1990s. Much of the yield is grown in Hawaii.

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.

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.

Grapefruit & Oranges

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

Kiwi

6. Squash—Zucchini and yellow summer squash have been commercially available in the U.S. since the mid- to late-'90s, though GM squash accounts for just 25,000 acres of farmland, by some estimates.

Store at room temperature until ripe.

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

7. Canola—GM canola is used to make oil for cooking, as well as margarine. It's also used to produce emulsifiers that are used in packaged foods. By some estimates, 90% of canola grown in the U.S. and Canada is GM.

Mangoes

8. Alfalfa—In a controversial decision in 2011, the FDA approved the commercial use of GM alfalfa that contains a gene making it resistant to herbicide. The crop is used mainly as hay for cattle.

Keep unripe mangoes at room temperature to ripen or in paper bag to speed up the process. Ripe mangoes can be kept in the refrigerator up to a week.

9. Apples—Another newly approved crop, this apple from a Canadian biotech company does not brown even after it's been sliced. It recently received FDA approval. The agency said it is safe to eat, which means they may appear on supermarket shelves.

10. Sugar Beets—More than half the granulated sugar in the United States comes from GM sugar beets, which have been in production since 2008. Though their use was temporarily halted due to safety concerns, production resumed in 2011.

Adapted from time.com

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(continued…)

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

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Watermelon

Recipes taste 3 tablespoons extra-virgin olive oil 2 seedless oranges, pith and peel removed 1 medium head frisee 1/4 cup toasted hazelnuts, roughly chopped

Spring Salad with Watermelon, Orange & Feta foodieontherunblog.com

bibb lettuce arugula 2 radishes, thinly sliced 1 scallion, chopped 1 cup watermelon 1 navel orange, segmented ½ avocado, sliced 2 tbsps. feta cheese 1 tbsp. sunflower seeds 1 tbsp olive oil 1 tsp. dijon mustard 1 tsp. honey 1 tbsp. champagne vinegar salt & pepper Chop all veggies and combine in large bowl In a separate bowl, whisk olive oil, dijon mustard, honey, champagne vinegar and salt and pepper to taste Toss dressing in with the veggies

Frisee, Orange, and Toasted Hazelnut Salad marthastewart.com

2 tablespoons freshly squeezed orange juice 1 tablespoon white balsamic vinegar 1/4 teaspoon grated orange zest 1/8 teaspoon ground cardamom 1/8 teaspoon ground ginger 1/2 teaspoon mustard seeds Salt and freshly ground black pepper, to

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In a medium bowl, whisk together orange juice, vinegar, zest, cardamom, ginger, mustard seeds, salt, and pepper.

Slowly whisk in olive oil until combined, and set aside.

Slice oranges thinly, crosswise, and arrange slices on four salad plates; set aside. Place frisee in a large bowl, and toss with the dressing. Divide frisee among four salad plates, and sprinkle with chopped hazelnuts. Serve immediately.

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.

Vegetables Arugula

Loosely wrap stems in damp paper towel and place in plastic bag in refrigerator. Do not wash until ready to serve. Use within three days.

Broccolette

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.

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

Frisee & Lettuce Broccolette & Cheese Soup dwellonjoy.com

4 tbsp butter 1 1/2 pounds broccolette 1 yellow onion, diced 3 small carrots, diced 3 tbsp flour 4 cups chicken stock 1/2 cup cream 1 brick of extra sharp cheddar cheese, grated Place the butter into a large heavy bottomed pot over medium heat. Add the broccolette, onion, and carrots.

Cook for about 6-7 minutes until the veggies are tender. Add the flour and stir for about a minute. Increase the heat to medium high and add the chicken stock. Simmer until the broccolette is tender, about 15 minutes.

Remove from heat and add the cream.

Using an immersion blender (or transfer to a regular blender, though it is messy!), puree the soup. Once you have the consistency you like, add the grated cheese and stir until melted.

Serve immediately.

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.

Green Beans

Refrigerate unwashed in plastic bag. Use within a week.

Kale

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

Onions

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.

Sprouts

Refrigerate in plastic container. Use within four days.

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Sweet Potatoes

Store loose or in a brown paper bag with multiple air holes in a dark, dry place.

They will keep for about a week at room temperature and for about a month at 50-60ºF.

Tomatoes

Sweet Potato, Ricotta & Arugula Flatbread

Arugula, Apple & Chickpea Salad Wraps

1 pound pizza dough, store-bought or homemade 1 medium sweet potato (roughly 10 ounces) 1 cup ricotta 2 teaspoons fresh thyme 1 cup grated Parmesan cheese, loosely packed 2 ounces arugula (2 big handfuls) Salt and pepper

two big handfuls arugula, washed and dried 1/2 apple, diced 1/2 cup canned garbanzo beans, rinsed 1 hard-boiled egg, diced 2-4 ounces hard gouda cheese, cut into bite-sized pieces 1 tablespoon extra-virgin olive oil 1/2-1 tablespoon balsamic vinegar kosher salt black pepper 2 12-inch flour tortillas

thekitchn.com

Preheat the oven to 550°F. If you have a baking stone, set it in the oven now.

Use your hands to gently press the pizza dough into a large oval. If the dough starts to spring back, let it rest for a few minutes and then try again. I prefer to roll the dough on top of a piece of parchment paper to make it easier to shuttle the pizza into the oven.

Peel the sweet potato and slice it into thin 1/8" coins (or use a mandoline).

Toss the coins with a little olive oil in a small bowl and set aside. In another bowl, mix the thyme into the ricotta.

Spread the ricotta mixture across the top of the dough. Arrange the sweet potato coins in slightly overlapping layers on top. (Make sure the layers don't overlap too much or the sweet potatoes might not cook through where they touch.) Sprinkle the entire surface with a little salt.

Bake for 5 minutes directly on the baking stone or on a baking sheet.

Rotate the flatbread, then bake for another 4 to 5 minutes, until the edges of the bread are deeply golden and the sweet potatoes are soft. Sprinkle the cheese on top and bake for one more minute.

thekitchn.com

Combine all the salad ingredients in a mixing bowl. Whisk together the oil and balsamic vinegar with a pinch of salt and pepper. Sprinkle this over the salad and gently toss to coat all the ingredients. Taste a few leaves to check for seasoning and add more salt and pepper as desired.

Lay the tortilla out on a piece of parchment paper. Pile about half the salad greens down the center of one of the tortillas. Fold the side-flaps inward and then roll the tortilla up like a burrito, tucking the greens inward and compressing them as you go. Honestly, the more greens you can coerce into your roll, the better. Fold the parchment around the salad wrap and secure with a piece of masking tape or loose rubber band.

These wraps are best eaten within a few hours. If you're making it for lunch, it works better to make it in the morning rather than the night before.

Sources

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

As soon as you take the flatbread out of the oven, scatter the arugula over top.

Let it stand for a few minutes before cutting so the arugula wilts a little. Slice and serve either warm or room temperature.

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Do NOT refrigerate. Keep unripe tomatoes at room temperature away from direct sunlight to ripen or in paper bag to speed up the process. Once ripened, use within a week. Refrigerate only extra ripe tomatoes that will spoil before using, although this will affect flavor. Refrigerate in plastic bag and bring back to room temperature before using. Tomatoes are a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage.

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Kale and Lentil Soup girlmakesfood.com

8 cups Vegetable Broth 1 ½ cups Red Lentils (rinsed) 2 Carrots 2 Onions (diced) 1 bunch Kale (remove stem and roughly chop) 1 clove Garlic ¼ teaspoon Red Pepper Flakes (optional) 1 tablespoon Parsley (chopped then measured) Zest ½ Lemon Add the veggie broth, lentils, carrots, onions, kale, and garlic to a large pot Bring to a boil and let cook until the lentils are tender (about 15-20 minutes) Stir in the red pepper flakes, parlsey, and lemon zest Serve and enjoy!!

3/4 tsp dried thyme 1 1/2 tsp granulated sugar Salt and freshly ground black pepper, to taste 3/4 cup dry quinoa 1 (15 oz) can cannellini beans, drained and rinsed 1 (15 oz) can chick peas, drained and rinsed (aka garbanzo beans) 2 (heaping) cups chopped fresh kale, thick ribs removed 1 Tbsp lemon juice Shredded parmesan cheese, for garnish (omit or use vegan parmesan if making vegan) In a large stockpot, heat olive oil over medium-high heat. Add diced onion, carrots and celery and saute about 5 minutes, until softened. Add in zucchini, green beans, red bell pepper and saute 2 minutes, then add garlic and cook 1 minute longer.

Add in vegetable broth, crushed tomatoes, water, parsley, rosemary, thyme, granulated sugar, season with salt and pepper to taste and bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, uncovered for about 20 minutes.

1/2 cup unsalted, dry-roasted peanuts 6 scallions, thinly sliced 2 jalapeños, seeded, minced Remove peel and white pith from oranges. Working over a medium bowl to catch juices and using a small sharp knife, cut between membranes to release orange segments into bowl. Squeeze membranes over bowl to release any juices. Strain juices through a fine-mesh sieve into a small bowl; reserve orange segments.

Add 1/4 cup lime juice, oil, and fish sauce (if using) to bowl with orange juice; whisk to blend. Set dressing aside.

Bring rice and 2 3/4 cups water to a boil in a large saucepan. Season lightly with salt. Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 25 minutes. Remove pan from heat and let stand, covered, for 15 minutes. Spread out rice on a rimmed baking sheet, drizzle with dressing, and season lightly with salt; let cool.

Place mangoes and remaining ingredients in a large bowl. Add rice and toss gently to combine. Season lightly with salt and more lime juice, if desired.

Add in dry quinoa then cover and cook 15 - 20 minutes longer.

Add cannellini beans, chick peas, kale and lemon juice and cook, uncovered, until kale has wilted, about 5 minutes.

Serve warm garnished with parmesan cheese.

Fresh Watermelon Salsa sweetandsimpleliving.com

Kale and Quinoa Minestrone cookingclassy.com

1 large yellow onion, diced (2 cups) 3 medium carrots, diced (1 1/2 cups) 2 stalks celery, diced (1 cup) 2 Tbsp olive oil 2 cups diced, fresh zucchini (from about 2 small) 2 cups green beans, cut into 1-inch segments 1 red bell pepper, diced 3 cloves garlic, minced 1 (32 oz) carton unsalted or low-sodium vegetable broth 1 (28 oz) can crushed tomatoes 3 cups water 3 1/2 Tbsp chopped fresh parsley 1 tsp dried rosemary, crushed

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Black Rice Salad With Mango And Peanuts bonappetit.com

2 oranges 1/4 cup (or more) fresh lime juice 2 tablespoons vegetable oil 1 tablespoon fish sauce (such as nam pla or nuoc nam; optional) 2 cups black rice (preferably Lotus Foods Forbidden Rice) Kosher salt 2 just-ripe mangoes, peeled, pitted, cut into 1/2-inch dice 1 cup fresh cilantro leaves 1 cup finely chopped red onion (about 1/2 large onion)

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2 cups of fresh diced watermelon 1 cup of diced red onion 1 cup of diced cucumber 1 cup of diced tomatoes ⅓ cup of chopped cilantro ¼ cup of minced jalapeno 2 tbsp of lime juice Kosher salt (to taste) fresh ground pepper (to taste) Place all of the ingredients in a bowl and mix well.

Allow to set in the refrigerator for at least 1 hour for flavors to come together.

Serve with tortilla chips.

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