Newsletter
September 18, 2014
Star-Ledger file photo
THIS WEEK’S ORDER
Fruit
Vegetable
d e r u t a e F
Photo by Marnie Vyff
Basic Baskets
To Save Family Farms from Corporate Buyout, Retiring Farmers Connect with a New Generation Adapted from yesmagazine.org Today, the average age of the American farmer is 58 years old. And, according to the 2012 Census of Agriculture, 19 percent of farms—including very small hobby farms—are operated by farmers over the age of 65. Most of them are likely to retire in the next 20 years. Couple that with the fact that only about six percent of farmers are under the age of 35. Many people are worried that small-scale family farms—once a paragon of the American dream—will soon die out as farmland falls into the hands of corporate food production companies and other large-scale development. (continued on page 2)
P ro du ce & Sourc es Apples Melon Pears Plums Eggplants Onion Peppers Spinach Tomatoes Yukon Gold Potatoes
4 Seasons, USA 4 Seasons, USA 4 Seasons, USA 4 Seasons, USA 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
www.mountainlakesorganic.com
Farmer John Kruger Circle Brook Farm, Andover, NJ
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Hello Everyone, We continue on the dry side here at the farm; having received a paltry .3 inches from Saturdays drizzle and light rain. At least it came slowly, allowing the soil to soak it up. We have another slight chance of precipitation on Monday night into Tuesday morning. We are making the best of it; using overhead irrigation to germinate seeds and keep the fall brassica crop growing. String bean production has fizzled out partly due to the dryness and partly due to persistent midnight grazing of the plants by the deer. We have the crop enclosed with a temporary fence but they still manage to find ways to get in. The deer have also been reeking destruction on the winter squash and pumpkin crop; part of which we recently fenced in as well. I have taken to patrolling the fields in my car with a spotlight each night about eleven, just before I go to bed! I chase them and then they probably come back an hour later. It is a bit futile but I am also teaching my newly acquired puppy what her job will be when she grows up! (continued on page 2)
Sp otl ig h ts
St o ri ng & Pre se r v i ng
Save Family Farms
As family farms decline, acreage under corporate ownership is on the rise. The most recent Census of Agriculture reports that the amount of corporate-owned farmland has gone up more than 18 percent in the past 15 years. Continued trends like this could be disastrous for people all over the country. Small-scale farms are healthier and more sustainable in many ways than largescale farming operations. They boost local economies and bring fresh, healthy food to their communities. And, contrary to what many people may think, smallscale farming is more productive. According to the Institute for Food and Development Policy, small-scale farms actually have greater dollar output per acre than very large ones. Despite a national surge of interest in local food production and farm-to-table eating, the number of beginning farmers (defined as farming for 10 years or less) has gone down 20 percent since 2007. Difficulty entering the farming business— due to lack of money and land access— is likely responsible for this significant decline, rather than disinterest in the farming business. Severine von Tscharner Fleming is no stranger to the challenges of beginning farmers. A young farmer herself, von Tscharner Fleming directed the documentary The Greenhorns, which documents the growing young farmers movement across the country. "Almost everyone who enters agriculture successfully—who doesn’t have family land—goes through a period of about 10 years of tremendous economic precarity," she said. "They risk pretty much everything, and work for almost nothing, to capitalize their business, pay for their land, and hopefully support their family.” In fact, 78 percent of beginning farmers polled by the National Young Farmers Coalition list lack of capital as the biggest challenge they face when trying to start up their own farm. Carl Wollschlager began his farming career by buying two greenhouses and finding land to rent on Craigslist.
Renting land isn’t cheap. Between paying for things like increasing rent prices and high water bills, he’s found it nearly impossible to save money. "Lack of capital is the biggest issue," he said. "Corporations have access to so much capital and so much land." Wollschlager often feels like he has to compete with larger corporate farming businesses when it comes to both pricing his products and scouting for land of his own. It’s difficult to offer prices for his produce that are competitive with giant farming operations, and nearly impossible to afford expensive land that corporations can swoop in and buy easily. FarmLink is one organization that works with both novice and experienced farmers to help ensure small-scale farming stays in business. With multiple chapters throughout the country, FarmLink connects knowledgeable and experienced farmowners with beginning farmers looking to break into the business. Getting young farmers onto farms should be a priority not just for farmers, but for everyone in surrounding communities who relies on their land and food.
Pears
For nutritional reasons, we're often advised to consume the skins of fruits. However, it's less often that research provides strong evidence in support of this advice. Recent studies have shown that the skin of pears contains at least three to four times as many phenolic phytonutrients as the flesh. These phytonutrients include antioxidant, anti-inflammatory flavonoids, and potentially anti-cancer phytonutrients like cinnamic acids.
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.
Melon
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.
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.
Plums
Keep unripe fruit at room temperature to ripen or in paper bag to speed up the process. Do NOT refrigerate until fully ripe: this will result in mealy, flavorless fruit. Once ripened, keep in refrigerator for 3-5 days. This fruit is a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage.
The skin of the pear has also been show to contain about half of the pear's total dietary fiber. whfoods.com
(continued from page 1)
Tomatoes, Peppers and eggplant are still abundant. We have more plum tomatoes now, so we will be trying to give everyone a good amount of these to cook with over the next 2 weeks. We also have a few cherry tomatoes, beans, Lima beans, and cabbage- this time it is Napa, aka Chinese. Broccoli will be starting again soon!
(continued…)
Marnie Vyff Co-op Manager Barbara Taylor Marketing Director Stephanie Perrotti Editor
Enjoy! Farmer John
www.mountainlakesorganic.com
Recipes
Vegetables Eggplants
Eggplants are sensitive to both heat and cold and should ideally be stored at 50ºF. Otherwise, refrigerate uncut and unwashed in plastic bag in crisper. Be careful not to damage skin as it will cause spoilage and decay. Use in 5-7 days.
Onion Baked Apples Stuffed With Cinnamon Date Pecan Oatmeal
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ohsheglows.com
2 large firm baking apples (I used Honeycrisp), cored 1 cup rolled oats 1 tsp cinnamon 1/4 tsp freshly ground nutmeg 4 Medjool dates (or raisins), pitted and chopped 1 tbsp chia seeds (or try ground flax) 1/4 cup pecans (or walnuts), chopped 1.5 cups almond milk 1 tsp vanilla 1.5 tbsp pure maple syrup, plus more for garnish
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Preheat oven to 350F. Wash and core apples. You want to make the hole about an inch in diametre, so there is enough room for stuffing. Place cored apples in a lightly oiled rimmed baking dish (I used a 4 cup dish). In a mixing bowl, whisk together the rest of the ingredients. Fill apples with the oatmeal mixture (pack it down slightly) and then spoon the leftover oatmeal + all liquid into the dish, surrounding the apples. Bake, uncovered, for approximately 35-50 minutes (this time will vary depending on your apples, so keep an eye on it). To test for doneness, pierce apple with a knife. If it slides through fairly easy it’s done. The almond milk should also be absorbed and the oatmeal fairly firm. Serve with drizzle of pure maple syrup, apple butter or pumpkin butter, whipped coconut cream, non-dairy ice cream, or yogurt.
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Vegetarian Enchilada
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foodnetwork.com
Vegetable mix: 1 cup yellow onions-julienned 2 tablespoons olive oil 3 roasted poblano peppers, peeled, seeded, and sliced into 1/8-inch pieces 1 cup button mushrooms, quartered 3/4 cups zucchini, diced to 1/4-inch 1 tablespoon roasted garlic 1/2 cup Yukon gold potatoes, diced 1/4-inch 2 red bell peppers 2 yellow bell peppers, peeled, seeded, and sliced like rajas 1 tablespoon toasted oregano leaves 2 teaspoons epazote, chopped fine 2 teaspoons hoja santa, chopped fine Salt and black pepper
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Enchilada Assembly: Olive oil 1 cup spinach 2 flour tortillas 1 cup Monterey Jack cheese Green and red chile sauces
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Vegetable mix: In a large pan over high heat, saute the onions in the olive oil until translucent, then add the poblano and the mushrooms, saute on high until the mushrooms are soft and edible. Add the zucchini and saute until the zucchini are no longer crunchy when you taste them. Add the rest of the ingredients then season and set aside to cool. Enchilada Assembly: Put a small amount of olive oil in a pan and saute the spinach on high for one minute or until wilted, then set aside. Warm the tortillas to make them flexible. Fill the tortillas with vegetable mixture and roll them up. Cut the enchiladas in half and set on an oven- proof plate. Cover the enchiladas with both chile sauces and a liberal amount of cheese. Place the plate in the oven or the salamander until the cheese melts.
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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.
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.
Spinach
Refrigerate unwashed greens in plastic bag squeezing out as much air as possible. Use within 5 days.
Tomatoes
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.
Yukon Gold 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.
Sources
StillTasty The Kitchn Real Simple Fruits & Veggies–More Matters® The World's Healthiest Foods eHow wikiHow SparkPeople Food Network
4 cups of vegetable or chicken broth 1 cup polenta-style ground corn (coarsely ground) 1 tablespoon chopped fresh rosemary 1/4 cup feta or chèvre goat cheese (plus extra for garnish)
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then use a brush to cover the whole thing. start by layering the slices of eggplant on the bottom, overlapping slightly if you run out of room. season very liberally with salt and pepper. drizzle some more oil on top. sprinkle the sliced onions and peppers all over the eggplant. then, start your final layer of tomatoes. season with another helping of salt and pepper. top with parmesan cheese and one last drizzle of oil before popping the whole thing into the oven for a 35-45 minute roast, or until the vegetables are fork tender and the tomatoes have shriveled up and browned to the point where you think you’ve gone horribly wrong. don’t be alarmed, it’s supposed to look this way and your taste buds will thank you.
Preheat oven to 425° F.
Spinach Salad with Apples, Pears, and Pecans
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acouplecooks.com
One apple One pear 6 cups spinach 3 tablespoons pecans, candied if desired 3 tablespoons elderberry jelly (or other berry variety) 3 tablespoons sherry vinegar 3 tablespoons grape seed oil (other other neutral oil) Kosher salt Pepper
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Wash the spinach leaves and dry them in a salad spinner. Core the apple and pear and cut them into thin slices. In a microwaveable dish, microwave the 3 tablespoons jelly for a few seconds, until melted. Whisk together with 3 tablespoons sherry vinegar and 3 tablespoons grape seed oil. Add some salt and pepper to taste.
Cut the tomatoes into 1-inch chunks. Peel the eggplant and cut into 1-inch cubes as well. Seed the pepper and cut into 1-inch squares. (See a pattern emerging?) Toss the vegetables with 2 tablespoons of the olive oil, the basil and garlic. Spread them out on a sheet pan in a single layer. Roast for 15 to 20 minutes or until the eggplant is golden and tender. The tomatoes will be quite soft. Season with salt and pepper. While the vegetables are roasting, bring the broth to a boil and add the ground corn, stirring with a wire whip. Cook over low heat, stirring frequently until the polenta is soft, about 15 minutes. Stir in the rosemary, the rest of the olive oil and the feta or chèvre. Season with salt and pepper. Ladle the polenta onto plates or into bowls and scatter with the roasted vegetables. Garnish with additional cheese, lemons and fresh herb sprigs.
Spiced Apple and Pear Crisp
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wholefoodsmarket.com
Place spinach leaves on plates and top with slices of apples and pears. Pour over the dressing, and top with pecans.
1/2 cup (1 stick) cold unsalted butter, cut into small cubes, plus more for buttering the dish 3 Fuji apples, peeled, cored and thinly sliced 3 ripe but firm pears, peeled, cored and thinly sliced 1 tablespoon lemon juice 2 tablespoons granulated sugar 1 tablespoon grated ginger 2 teaspoons ground cinnamon 1 teaspoon grated nutmeg 3/4 cup all-purpose flour 3/4 cup rolled oats 1/2 cup brown sugar 1/4 teaspoon fine sea salt
roasted heirloom tomato and eggplant casserole
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okiedokieartichokie.me
Roasted Tomatoes, Peppers and Eggplant over Soft Polenta
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pccnaturalmarkets.com
2 to 4 organic heirloom tomatoes (enough for 2 cups chopped) 1 medium organic eggplant 1 organic red bell pepper 1/4 cup extra virgin olive oil 1/2 cup chopped fresh basil 2 cloves garlic, finely minced Salt and freshly ground black pepper to taste
4 heirloom tomatoes of varying color and sizes; sliced into about 1/2″ thick rounds 1 small eggplant; sliced into 1/2″ thick rounds 1/2 medium yellow onion; cut in half then sliced into half moons 1 sweet hungarian sweet pepper; stem and seeds removed then chopped roughly extra virgin olive oil salt and pepper parmesan cheese
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preheat the oven to 375 degrees.
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Preheat oven to 350°F and lightly butter a 7x11-inch baking dish. In a large bowl, toss apples and pears with lemon juice, granulated sugar, ginger, cinnamon and nutmeg. Spoon fruit mixture evenly into prepared dish and set aside.
In a food processor, pulse flour, oats, brown sugar and salt until combined. Add butter and pulse again until mixture resembles coarse meal. Spread oat mixture evenly over fruit and bake until fruit is tender, juices are bubbly and topping is crisp, 45 to 50 minutes.
in a large, rimmed baking sheet drizzle some extra virgin olive oil to coat and
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