October 30 2014

October 30, 2014

d e r u t a e F

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THIS WEEK’S ORDER

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Fruit



Vegetable

Newsletter

Photo by Marnie Vyff

Basic Baskets

Farmer John Kruger Circle Brook Farm, Andover, NJ Don’t forget that next Tuesday, November 4th is Election Day! Will you be voting "yes" on Question 2 to provide money for our state open space programs?

David Epstein, President of The Land Conservancy of New Jersey, writes, “While New Jersey faces difficult economic times, funding more open space purchases is not something we can afford to delay. Quite simply, the land we defer purchasing today will likely be developed and lost to us forever tomorrow.

The economic viability of our state is directly tied to access to clean drinking water, local fresh food, recreational opportunities and safe dry neighborhoods.

Preservation is permanent and will help ensure our state's future prosperity.”

Read more about the reasons why David thinks voting “yes” on Question 2 are so important at dailyrecord.com.

 Beets Broccoli Carrots Onion Potatoes Romaine Lettuce

4 Seasons, USA 4 Seasons, USA 4 Seasons, USA 4 Seasons, USA 4 Seasons, USA  4 Seasons, East USA 4 Seasons, PA 4 Seasons, USA Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ 4 Seasons, East USA

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We had a nice group of folks out here on the farm last Saturday for a tour and a campfire. It’s always a pleasure to meet the members and especially the children that are being raised on our veggies.

Thanks to those who came out on Sunday and helped break apart garlic bulbs to prepare them for planting. These were the last two farm events for the season. Next year I plan to host more events and provide more frequent opportunities for members to see the farm and learn how their food is grown.

Three days of light rain and drizzle gave us .8 of an inch of precipitation. We are still in a rain deficit, but at least the plants are growing a little better now. It seems we will have a week of mild temperatures and sunny skies which is just what we need! Frost has taken down most of the warm weather crops, but we still have an abundance of small eggplants. There may be a few peppers as well.

P ro du ce & Sourc es Apples Asian Pears Lemons Oranges Pears

Hi Everyone,

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Sp otl ig h ts

St o ri ng & Pre se r v i ng Beets: 10 Reasons They Need To Be A Part Of Your Diet 1. Beets have no trans fats and no saturated fats, and are quite filling.

Coca-Cola's Attack on Mehdiganj Villagers Adapted from action.storyofstuff.org Coca-Cola is determined to drain the village of Mehdiganj, India, dry despite a government order to shut down the plant for using too much water and violating pollution limits. According to Indian authorities, the groundwater level in the village has gone from “safe” to “overexploited” -- the worst designation of groundwater, before it dries up completely --in the time the Coke plant has been operating.

Mehdiganj villagers have been protesting against the Coke plant for years.

After years of watching groundwater levels drop dramatically, Mehdiganj villagers finally have Coca-Cola on the defensive. In June this year, under pressure from the community, the government ordered the Coke plant to be shut down for a number of violations.

Coke has appealed the closure in the courts and has been allowed to temporarily operate while the courts consider the appeal.

While there is no denying Coca-Cola's enormous set of resources, we have people power on our side.

Join over 43,000 signers telling The Coca-Cola Company, “Respect Mehdiganj villagers' right to clean water, and follow the Pollution Control Board's order to close your operations there immediately!”

2. Beets contain a high source of folic acid, which is a b vitamin that helps the body to regenerate new cells.

3. Beets are very rich in carbohydrates, which can provide a lot of energy.

4. Studies have shown that consuming beets can protect against certain cancers, especially colon cancer.

5. Beets contain high sources of magnesium, sodium, potassium and vitamin C. 6. The leaves from beets are edible as well and contain many of the same benefits. Beet leaves also are known to combat ‘garlic breath.’

7. Studies have shown that beets are also capable of protecting against heart disease, the number one cause of death in the United States.

8. Beets contain high amounts of boron. Boron is related to the production of human sex hormones, which is why the ancient Romans consumed beets for the purpose of their aphrodisiac effect.

9. Beets cleanse the body and purify blood.

10.Beets contain the same chemical that is used to combat depression Trimethylglycine. If you’re feeling down why not treat yourself to a beet salad? It might just make you feel better.

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.

Asian Pears

Store for up to one week at room temperature or up to three months in refrigerator. Pears are a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage.

Lemons

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

Oranges

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

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.

collective-evolution.com

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We will offer a potpourri of winter squash choices this week featuring some of our more unusual varieties – white acorn, Jester- an acorn type that is white and green and oblong in shape, Carnival- a multi colored acorn type, and Seminole- an heirloom butternut type that is traditionally raised by the Native American tribe of the same name. We will also have some ornamental pumpkins as extras for those who have not been able to get to the farm or a market to obtain one. As promised we have carrots this week; tender and sweet as the fall crop generally tends to be. We also have beautiful spinach once again, and arugula and tatsoi. There will be broccoli, kale, and some beautiful white sweet potatoes for your eating pleasure, and a choice of celery or fennel.

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

Enjoy!

Farmer John

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Recipes

Vegetables Beets

Separate beets from greens, leaving about an inch of the stems. Refrigerate unwashed beets in tightly wrapped plastic bag. Use in 2–3 weeks.

Refrigerate unwashed greens in plastic bag squeezing out as much air as possible. Use in 2-3 days.

Beet Salad with Oranges and Romaine wholefoodsmarket.com

4 large beets, peeled 3 oranges 5 tablespoons lime juice 2 1/2 tablespoons orange juice 1/4 cup extra-virgin olive oil 1/4 teaspoon fine sea salt, to taste 1/4 teaspoon ground black pepper 1 medium jicama (about 1 pound), peeled and cut into chunks 1 head romaine lettuce, trimmed and chopped Put beets into a medium pot, cover with salted water and bring to a boil. Reduce heat to medium low, cover and simmer until tender, about 30 minutes; drain well. When cool enough to handle, cut into chunks.

Zest oranges then transfer zest to a large bowl; reserve oranges. Add lime juice, orange juice, oil, salt and pepper and whisk together. Add beets, toss well, cover and set aside at room temperature for 1 hour.

Cut thin slices off top and bottom of a orange and set on a cutting board. Slice down along the curve of the fruit, removing all skin and white pith, and cutting all the way to the flesh. Working over another bowl, cut along each side of the membranes to release the sections, allowing them to fall into the bowl along with any juice. Repeat with remaining oranges.

Vegan Broccoli & Potato Soup vegangela.com

1 tbsp olive oil 1 small onion, peeled and diced 1 clove garlic, minced 3 cups vegetable broth 2 cups broccoli florets (about 1 head of broccoli) 3 medium potatoes, peeled and quartered ¼ tsp thyme salt and pepper, to taste garnish: chives, vegan sour cream (optional) In a large stockpot, heat the olive oil over medium heat and cook the onions and garlic until tender, a few minutes.

Add the vegetable broth and potatoes to the pot. Cover and bring to a boil.

Reduce back to medium heat and cook until potatoes are tender, about 15 minutes.

Add the broccoli and thyme, and cover for 5 minutes, until fully steamed but still bright green.

Puree the soup in a blender or with a stick blender. Season with salt and pepper and serve with chives and/or vegan sour cream, if desired.

Freezing: Greens freeze well. Wash, blanch for three minutes, drain, plunge into ice water. Chill for two minutes; drain. Pack in freezer containers or bags.

Use within six months.

Broccoli

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.

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.

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.

Romaine 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.

To serve, add jicama to the bowl with beets, toss to coat and season with salt and pepper. Arrange lettuce on plates then spoon beet mixture over lettuce, top with oranges and serve.

Sources

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

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last 5 minutes so they don’t overcook.

Taste and adjust seasonings as needed.

I added another pinch or two of salt.

Serve over coconut quinoa (see other options below in Notes) and garnish with fresh lemon juice and herbs.

NOTES *An alternative to coconut quinoa would be plain quinoa, millet, coconut rice, white or brown rice.

30 Minute Coconut Curry minimalistbaker.com

For the Curry: 1 Tbsp coconut or olive oil 1 small onion, diced 4 cloves garlic, minced 1 Tbsp fresh grated ginger (or 1 tsp ground) 1/2 cup broccoli florets (or green bell pepper), diced 1/2 cup diced carrots 1/4 cup diced tomato 1/3 cup snow peas (loosely cut) 1 Tbsp curry powder pinch cayenne or 1 dried red chili, diced (optional for heat) 2 cans light coconut milk (sub full fat for richer texture) 1 cup veggie stock Sea salt and black pepper For the Coconut Quinoa: 1 can (14 oz) light coconut milk 1 cup quinoa, rinsed in a fine mesh strainer* 1 Tbsp agave nectar (optional) For Serving: Fresh lemon juice, cilantro, mint and/or basil, red pepper flake If serving with coconut quinoa, begin by washing thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes.

Add 1 can light coconut milk and 1/2 cup water. Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving.

and tender, removing from the oven and tossing several times during roasting.

Vegetables will roast for about 30 minutes (depending on how large and thickly sliced they are).

Bake potatoes until tender all the way through. Depending on the size of your potato, this could take 40 minuets to 1 hour. Remove from the oven and carefully remove foil. When a knife is easily inserted through the whole potatoes, it’s done baking.

Allow vegetables to rest until cool enough to handle.

Place carrots and broccoli, along with the leeks and garlic in the bowl of a food processor fitted with a blade attachment.

Blend until finely chopped. Place into a large bowl.

Broccoli & Potato Vegetarian Nuggets joythebaker.com

2 large russet potatoes 3 medium carrots, peeled and diced into rounds 1 1/2 cups broccoli florets 1/3 cup chopped leeks (or diced yellow onion) 1 clove garlic, minced 3 tablespoons olive oil, divided salt and coarsely ground black pepper 3 teaspoons Old Bay seasoning 2 teaspoons Dijon mustard 1/2 cup all-purpose flour 2 large eggs, beaten 1 1/3 cup Italian seasoned bread crumbs a few teaspoons of olive oil for baking Place racks in the center and upper third of the oven and preheat oven to 400 degrees F. Rinse unpeeled potatoes under cool water to remove any dirt. Wrap potatoes in foil. Set aside.

Toss chopped carrots and broccoli florets on a rimmed baking sheet. Sprinkle with 2 tablespoons of olive oil and sprinkle generously with salt and coarsely ground black pepper.

Cut the potatoes (skin on) into large chunks and place in the food processor.

Blend until mostly smooth. It’s ok if there are a few lumps. Placed potato into the bowl with the carrot and broccoli.

Add Old Bay and mustard and stir to combine. Taste mixture and add salt and pepper as necessary.

Set out three small bowls for an assembly line: one for flour, one for beaten eggs, and one for bread crumbs. Prepare a baking pan by covering it with parchment paper.

Using a small cookie scoop, scoop out 1 heaping tablespoon of mixture. Place on the prepared baking sheet. Repeat until the mixture is done and balls are formed.

Balls can be frozen for 1 hour at this point to make them easier to work with. I just forged ahead without freezing, but it’s just a tip.

To coat veggie balls, first dip in flour, lightly coat in egg, and toss in bread crumbs. Return to prepared baking sheet.

Freeze nuggets, in a single layer, until frozen solid. From here they can be placed in a large freezer bag for future use.

Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, another healthy pinch of salt and stir.

Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.

While vegetables roast, place 1 tablespoon olive oil in a small saute pan over medium heat. Add leeks and saute until softened, about 3 to 5 minutes. Add minced garlic and cook for 1 minute more. Remove from heat and set aside.

To bake: place a rack in the upper third of the oven and preheat oven to 425 degrees F. Line a baking sheet with 1 tablespoon olive oil. Place your desired amount of nuggets on the baking sheet flipping each nugget to lightly coat both sides with a bit of olive oil. Bake for 10 minutes. Remove from the oven and flip each nugget. Bake for another 5 to 7 minutes, until cooked through and golden brown on each side. Remove from the oven and allow to cool for 10 minutes before serving.

Add the snow peas and tomatoes in the

Roast carrots and broccoli until browned

Serve with dipping sauce of your choice.

In the meantime, heat a large saucepan or pot to medium heat and add 1 Tbsp coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened – about 5 minutes.

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Place the vegetables on the upper oven rack. Place the wrapped potatoes on a baking sheet on the center rack.

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