November 6 2014

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November 6, 2014

Photo by Marnie Vyff

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

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d e r u t a e F

it & Vegg Big, Basic, Fru

All Mountain Lakes pickups...

Take notice of Marnie’s new RAINGARDEN! A raingarden is a depression in the soil with water loving plants where rain runoff can collect, feed the plants and the aquifer below. She lives above the Troy Brook Aquifer which is losing water at the fastest rate in all of NJ. This garden is a demonstration project by Rutgers Water Resource Program. Please feel free to ask questions of Marnie or Rutgers and put a raingarden in your own yard!

P ro du ce & Sourc es Anjou Pears Apples Bananas Cranberries Kiwis Oranges Persimmons Pomegranates  Arugula Bok Choy Broccoli Brussels Sprouts Lettuce Napa Cabbage Peppers Potatoes Red Onions Salad Turnips Savoy Cabbage Spinach Sweet Potatoes Tatsoi Winter Squash

4 Seasons 4 Seasons 4 Seasons 4 Seasons, Canada 4 Seasons, USA 4 Seasons, CA 4 Seasons, USA 4 Seasons  Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ 4 Seasons Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ

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Farmer John Kruger Circle Brook Farm, Andover, NJ Hello Everyone, So it’s November now; a frustrating month for farmers, or at least I find it so.

The combination of short days, cold soil temperatures and even colder nights slows the growth and maturation of the crops to a snail’s pace. Frequent overcast days exacerbate the situation.

The brassica crops grew a bit slowly during the dry period in late summer.

Now that they have adequate moisture the limiting factors are warmth and sunshine. The cabbage and broccoli are pretty tough but the cauliflower often succumbs to this type of mistreatment.

Even the spinach, which prefers cool to hot and will survive the winter, grows at a painfully slow rate. The Romanesco cauliflower and one of the white varieties are beginning to head, so I am hopeful we will have them for the final 2 weeks of the season. For this week we will have broccoli and Brussel sprouts. We will also be shipping bok choy and either Napa or savoy cabbage.

Enjoy!

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St o ri ng & Pre se r v i ng Northeast Organic Farming Association of New Jersey

Have you been wondering how you can get more involved with NOFANJ? We are searching for volunteers to be committee members! If you are self-motivated, highly-organized and able to work with a team of volunteers this could be a perfect way to contribute and help us achieve our mission. Click here for committees looking for members! Contact Executive Director, Camille Miller at cmiller@nofanj.org for more information!

Persimmon

With an intoxicating flavor of honeyed pumpkin and ripe apricot, persimmons are a fresh replacement for the usual fall suspects, apples and pears. Just one boasts about half the vitamin C and a quarter of the fiber you need each day. Once a favorite of native Americans, persimmons still grow wild along the East Coast but most of what you will find in the markets are Japanese varieties—Hachiya and Fuyu— that are now grown in California and the South, and are at their peak in November.

FUYU Description: Fuyu persimmons are flattened and tomato-like in appearance and may be enjoyed firm or soft. The texture is similar to an apple or a pear.

How to prepare: Crisp Fuyus may be eaten out of hand like a spicy-sweet apple or sliced into wedges or discs. To peel or not to peel is up to personal preference. These persimmons are also good in salads, grain pilafs, cobblers, cookies, and in dried form.

HACHIYA Description: Hachiya persimmons are oblong and acorn-shaped and must be eaten when they are soft, as they are unpleasantly bitter and astringent when firm. The texture of a ripe Hachiya is pulpy and gelatinous.

How to prepare: Slice off the top and scoop out the flesh, which is delicious in puddings, baked goods, and sauces.

These persimmons can also be frozen whole and then spooned out like sorbet.

They are also good dried.

They might be small, but Brussels sprouts are incredible powerhouses of nutrition

Brussels sprouts deserve to be featured on dinner plates more often than they usually are. The unfortunate fate of many Brussels sprouts is overcooking, which is why so many people have unpleasant childhood memories of a nasty, sulfurous odour emanating from the stove. That smell is glucosinolate sinigrin, an organic compound containing sulfur that is released when Brussels sprouts become too soft. (You’ve got to respect a vegetable that has built-in protection against overcooking.)

Once you figure out a tastier way of cooking them -- such as roasting with olive oil, or catching them in the steamer before they turn to mush -Brussels sprouts are a wonderful vegetable to add to your diet. Here are some interesting facts to inspire you to add them to your shopping cart immediately: 1. Brussels sprouts grow well in cool climates, making them ideal for locavores across North America.

2. Brussels sprouts are part of the Brassica family, also known as Cruciferous vegetables.

3. Brussels sprouts are known to have health benefits.

4. When combined with whole grains, Brussels sprouts make a complete protein.

That means they’re a great option for vegetarian meals. Like all fresh vegetables, they’re naturally low in sodium and fat, but they have a ton of vitamins A, K, C (more than an orange), B6, folate, potassium, fibre, iron, selenium, and calcium, plus all those antioxidant, cancerfighting compounds mentioned above. Brussels sprouts are also said to increase male virility.

5. Brussels sprouts can help lower cholesterol.

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

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.

Cranberries

Discard any soft, discolored, pitted or shriveled berries. Refrigerate unwashed in plastic bag or covered container. Use in 3-4 weeks.

Kiwi Store at room temperature until ripe.

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

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

6. Brussels sprouts have mysterious origins.

(continued…)

Read about each interesting fact at treehugger.com Marnie Vyff Co-op Manager Barbara Taylor Marketing Director Stephanie Perrotti Editor

eatingwell.com, thekitchn.com

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Persimmons

Recipes

Store at room temperature until ripe.

Once ripe, refrigerate in plastic bag. Use in 2-3 days.

Pomegranates

Store in a cool, dark place for 3-4 weeks or in the refrigerator for up to two months.

Pomegranate seeds should be refrigerated and used within a few days.

Vegetables Arugula Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter foodnetwork.com

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts foodnetwork.com

Combine the butter and vanilla bean seeds in a small bowl. Fold in the pecans and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.

1/3 cup extra-virgin olive oil 3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles 1 1/2 cups Brussels sprouts (about 1/2 pound), halved 4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices 3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices 1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices 1 tablespoon dried oregano 1 tablespoon dried rosemary 1 teaspoon dried thyme 1 teaspoon dried basil 1/4 teaspoon sea salt 2 tablespoons freshly ground black pepper

Preheat the oven to 375 degrees F.

Preheat oven to 400 degrees F.

Place the Brussels sprouts in a medium roasting pan and toss with the oil and season with salt and pepper. Roast in the oven until lightly golden brown, 20 minutes.

Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry

6 tablespoons unsalted butter, slightly softened 1 vanilla bean, seeds scraped 1/4 cup toasted pecans, chopped Salt and freshly ground black pepper 1 pound Brussels sprouts, trimmed 3 tablespoons canola oil 3 tablespoons pomegranate molasses Seeds from 1 pomegranate 1 lime, finely zested 1 tablespoon finely grated orange zest

Remove the pan from the oven, add the pomegranate molasses and stir to combine. Return to the oven and cook until just tender, about 10 minutes longer.

Transfer the sprouts to a large bowl, add the pomegranate seeds and lime and orange zests. Transfer to a platter and top with some of the Vanilla-Pecan butter.

Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

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.

Bok Choy

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

Use within a week.

Broccoli

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

Brussels Sprouts

Refrigerate unwashed and untrimmed in perforated 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.

Napa & Savoy Cabbage

Refrigerate unwashed in tightly wrapped plastic bag. Use within a week.

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.

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remaining 1 tablespoon olive oil. Add garlic, scallions and ginger and stir-fry 1 minute. Add orange juice, any liquid that has exuded from vegetable mixture in step 4 and miso. Stir vigorously with wire whisk to break up miso.

Vegetable-Arame Stir-Fry in Orange-Miso Sauce vegetariantimes.com

1 cup arame (1 oz.)

5 cups broccoli florets 3 Tbs. olive oil 7 oz. shiitake mushrooms, stemmed and thinly sliced (3 cups) 2 tsp. salt 1 large carrot, thinly sliced on diagonal 5 oz. snow peas, cut on diagonal into 2inch pieces (2 cups) 4 cups cut Napa (Chinese) cabbage (2inch pieces) 4 cups cut bok choy (2-inch pieces) ¼ cup vegetable broth or water 6 medium cloves garlic, minced 3 scallions (white and light green parts), thinly sliced 2 Tbs. minced fresh ginger 1 cup fresh orange juice 2 tsp. chickpea miso (or other variety) 1 ½ tsp. kudzu dissolved in 1 Tbs. fresh orange juice 2 Tbs. soy sauce or tamari 3 Tbs. raw sesame seeds 1 tsp. dark sesame oil In large bowl, combine arame and 3 cups cold water. Let stand until softened, about 10 minutes. Drain; set aside.

Meanwhile, in wok, bring 2 1/2 quarts lightly salted water to a boil over high heat. Add broccoli and cook just until dark green, about 30 seconds. Drain well; set aside. Dry wok.

Return wok to high heat and add 1 tablespoon olive oil. Add mushrooms and 1 teaspoon salt and stir-fry until tender, about 3 minutes. Transfer to medium bowl and set aside.

Return wok to high heat and add 1 tablespoon olive oil. Add carrot and snow peas and stir-fry 1 minute. Add cabbage, bok choy and remaining 1 teaspoon salt and stir-fry 1 minute.

Gradually drizzle broth around outer perimeter of vegetables (not in center).

Cover and cook 1 minute. Transfer to large bowl; set aside. Rinse and dry wok.

As liquid comes to a boil, add kudzu mixture and whisk vigorously until well combined, about 1 minute. Reduce heat to medium-low and add soy sauce, reserved mushrooms, broccoli, vegetables and arame. Stir-fry until heated through, about 2 minutes. Toss in sesame seeds and sesame oil and serve.

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.

Salad Turnips

Separate turnips from greens and refrigerate unwashed in separate plastic bags squeezing out as much air as possible. Use greens within three days.

Use turnips in 1-2 weeks.

Spinach

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

Sweet Potatoes

Barbecued Tofu and Apples vegetariantimes.com

2 Tbs. vegetable oil 6 oz. barbecue-flavored baked tofu, cubed 1 cup diced celery 1 cup diced onion 1 Anaheim or other chile, seeded and thinly sliced, or more to taste ½ head regular or Savoy cabbage, shredded 2 cups vegetarian-style baked beans ½ cup barbecue sauce, or to taste 1 apple, cored and cubed 2 cups (about 8 oz.) cubed cornbread plus extra for garnish 2 Tbs. unsalted butter, cubed

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.

Tatsoi

Loosely wrap leaves in damp paper towel and place in plastic bag in refrigerator.

Do not wash until ready to serve. Use in 3-5 days.

Winter Squash

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.

Preheat oven to 350F. Spray 2-quart ovenproof baking dish with nonstick cooking spray, and set aside.

Heat vegetable oil in large skillet over medium heat, and sauté tofu, celery, onion, chile and cabbage. Cook about 8 minutes, and add baked beans, 1/4 cup barbecue sauce and apples. Continue cooking about 5 minutes more.

Line baking dish with cornbread, going up sides of dish. Spoon bean mixture into baking dish, and top with cornbread, making top crust. Drizzle remaining barbecue sauce over top, and dot with butter.

Bake 15 minutes, or until cornbread starts to turn golden. Serve hot.

Set wok over medium heat and add

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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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very thin strips. Combine them in a medium bowl. Add the onion, garlic and walnuts and mix well.

Mix the soy sauce olive oil and pepper.

Stir into the salad, let chill and serve with crackers.

Persimmon and Arugula Salad with Pomegranate Seeds, Mint, and Feta

Banana, Apple and Oatmeal Muffins eatgood4life.com

seriouseats.com

1/4 cup red wine vinegar 1/2 cup olive oil Kosher salt and freshly ground black pepper 3 Fuyu persimmons 1/4 cup pomegranate seeds 4 cups baby arugula 1 1/2 tablespoons finely chopped fresh mint leaves 1/4 cup crumbled feta Whisk red wine vinegar and olive oil in a small bowl. Season with salt and pepper and whisk again.

Trim persimmon tops and ends, and peel skin using a vegetable peeler. Halve and cut persimmons into thin slices.

Place persimmons in a large bowl along with pomegranate seeds, arugula, mint, and feta. Toss with vinaigrette, garnish with cracked black pepper, and serve immediately.

Broccoli and Sweet Potato Salad homecookingadventure.com

2, 3 broccoli fresh flowerets 1 1/2 inch slice fresh sweet potato, peeled 1 clove garlic, chrushed 1/2 small red onion, chopped 1/2 small red apple 2 tbsp walnuts, small chunks 1 tbsp soy sauce, light pepper 1 tbsp olive oil

Sweet Potato and Spinach Quesadillas health.com

2 medium sweet potatoes (1 pound total) 1 cup red-wine vinegar 1/2 cup sugar 4 black peppercorns 1 large red onion, sliced 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 8 (6-inch) flour tortillas 5 cups baby spinach (about 4 ounces) 1 cup shredded part-skim mozzarella 4 teaspoons olive oil Microwave potatoes on high until tender (about 15 minutes).

Meanwhile, in a medium saucepan, combine vinegar, sugar, and peppercorns; bring to a boil and stir to dissolve sugar. Place onion slices in a medium heatproof bowl; pour hot vinegar mixture over onion and let stand 10 minutes. Drain onion slices and transfer to a plate to cool.

Split cooked potatoes open with a knife; remove flesh and transfer to a bowl (you should have about 1 cup). Use a fork to mash potato with salt and pepper; divide potato filling among 4 tortillas. Top each with 1 heaping cup spinach, 1/4 cup cheese, and another tortilla.

2 ripe bananas, mashed 1 organic egg 1/4 cup olive oil 1/3 cup organic milk, any other milk will work 1/3 cup unrefined sugar, or honey or maple syrup 2 medium apples, pealed and chopped into small pieces 1 cup whole wheat pastry flour 1 3/4 cup regular rolled oats 3 teaspoons aluminum free baking powder 1/4 cup walnuts, chopped 1/4 cup flaxseed meal 1/4 cup dried cranberries Steph’s Note: use fresh cranberries 2 scoop hemp protein powder, optional Pinch of cinnamon Preheat oven to 350F degrees. Lined muffin pan with muffin paper cups.

In a mixing bowl combine bananas, with a wire whisk, milk, oil, sugar and egg.

Add dry ingredients, flour, oats, cinnamon and baking powder and whisk until well incorporated. Fold in apples, cranberries and walnuts.

With a large cookie scoop place one scoop full of the mixture evenly into muffin cups. Bake for 20-25 minutes or until tester comes out clean.

Make sure you remove muffins immediately after they are done. Let them cool on a wire rack.

Heat a large nonstick skillet over medium-high heat. Working in batches, heat 1 teaspoon oil and transfer 1 quesadilla to skillet; cook until quesadilla is crisp and cheese is melted (about 3 minutes per side). Transfer cooked quesadilla to serving plate. Repeat with remaining oil and quesadillas. Cut quesadillas in quarters and serve each with 1/4 cup pickled onions.

Cut washed broccoli flowerets into small pieces. Cut sweet potato and apple into

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