From the Land 5/8

announcements

As you know, this is the last week of CSA! We’ll pick back up in the fall; check your email in August for notification that it’s time to sign up.

I have enjoyed getting to know you all over the past several years! My time working with the PCCSA has been so fun and educational, and I’ve loved having a role in strengthening our local food system. Please keep the following as the contact information for the CSA: pccsa@prescott.edu, 928/350.1401. While a new coordinator has not yet been hired, I assure you that the right person will be found – and bring with them exciting ideas for events and how to make the CSA even better!

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food for thought

full share: kale, head lettuce, swiss chard, butternut squash, radishes, garlic chives, and jam of your choice!

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veg of the week

garlic chives: Allium tuberosum 

Also known as “Chinese leeks”, these flat-leaved relatives of the onion have a flowering white stalk and grow in slowly spreading perennial clumps. They are especially popular in Chinese, Korean and Indian cuisine.

Uses: Both the leaves and stalks of garlic chives are delicious raw or cooked. They can be used similarly to chives, green onions or garlic in stir-fries, raw salads, or soups. Feel free to substitute for either garlic or chives, especially for dishes (or palettes) that enjoy a milder garlic taste.

Nutrition: Garlic chives are low-calorie, low-cholesterol, and a great source of vitamins A and C.

Storage: Store fresh (dry) chives in plastic in the refrigerator, and wash only when ready to use. You can freeze-dry chives by placing chopped chives uncovered on a cookie sheet in the freezer. When they are dry and brittle (the moisture has evaporated), put them in a sealed jar and store up to 6 months in a cool, dry place.

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butternut squash and mushroom pizza with garlic chive pesto
adapted from coastal cooking
serves 8 as an appetizer or 4 as dinner

  • 1 T butter
  • 2 onions, sliced thinly
  • 1 T olive oil
  • 1/2 lb cubed butternut squash
  • 5oz mixed mushrooms
  • 1 t thyme
  • 1/2 t salt
  • fresh ground pepper
  • 2 pieces naan bread or small pizza doughs

garlic chive pesto:

  • 1 large clove garlic, pressed
  • 1 handful fresh garlic chives, minced
  • 1 T water
  • 2 T olive oil
  • 1/8 t sea salt (to taste)

Heat 1 T butter over medium high heat. Add onions, stir and reduce heat to low; cook, stirring frequently for about 30 minutes, adding water or broth it mixture begins sticking; remove onions from pan. Add 1 T olive oil to pan, increase heat to medium high; stir in butternut squash, mushrooms, thyme, salt and pepper. Cook about ten minutes or until mixture is heated through and butternut begins to brown, stirring frequently. Stir onions back in, remove pan from heat and set aside.

Preheat oven to 400F. Blend pesto ingredients or mix well by hand. Place naan or pizza dough on a baking sheet; top each with half of the pesto mixture and half of the butternut squash mixture. Bake about 10 minutes or until all ingredients are heated through.

wilted swiss chard salad
adapted from cheryl’s delights
serves 2

  • 1 bunch swiss chard, roughly chopped
  • 1/2 bunch garlic chives, chopped
  • cilantro to taste, chopped
  • fancy olives of your choice
  • croutons
  • your favorite vinaigrette dressing

Rough-chop the swiss chard (stems included) and add dressing. Massage with your hands until the chard is wilted. Add chopped garlic chives and cilantro. Mix. Top with sliced olives of your choice and croutons. Enjoy!

zesty radish dip
adapted from abundant harvest kitchen

  • 1 bunch halved radishes
  • 1 C chopped garlic chives
  • 1⁄2 C fresh parsley
  • 8 oz cream cheese or yogurt cheese
  • 4 oz crumbled feta cheese
  • 1 T fresh lemon juice
  • salt and pepper to taste

Blend radishes, green onions, and parsley in a food processor until finely chopped. Mix with cream cheese, feta, lemon juice, salt and pepper. Continue to mix in food processor until smooth. Serve with veggies, crackers, or sliced baguette. For a thicker spread to be used for sandwiches, add more cream cheese. Make spread a few hours ahead of serving so all the flavors can mingle.

From the Land 4.24

announcements

The spring season is coming to a close. Please make sure you are up to date on your CSA share payments. If you have questions about your account you can email us at pccsa@prescott.edu or call us at (928) 350-1401. You can also ask us when you pick up your share on Wednesday.

Note from Crooked Sky Farms:
To all Crooked Sky Farm CSA members. Many of you  who have been with us in years past know that this is our planting season. Share lists at this time will be a bit repetitive so we really do appreciate all your support while we are getting ready for all your summer treats. Here is a preview of all the wonderful treasures you have to look forward to coming soon:

Coming soon…
 
End of April-summer squash
 
Beginning of May-various cucumbers
 
End of May-purslane and basil
 
Beginning of June-tomatoes 
 
Mid June-eggplant, okra and peppers
 
End of June or early July-various melons, corn
 
September-Pomegranates
 
We are also happy to announce that we have listened to all your requests and have planted 1500 fruit trees! Just a few examples include the following: 
Cherries
Pears
Peaches
Plums
Apricots
Nectarines
Apples
Pomegranates
 
Thank you again for supporting your local farmer and helping to keep Arizona healthy,  happy and thriving.
 
Warm Regards,
The Crooked Sky family

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food for thought

full share: kale, eggs, salad mix, grilling onions, choice of swiss chard/beet greens or Siamese Dragon stir fry mix, cabbage, red potatoes, and grapefruit!

partial share: Kale, eggs, salad mix and grilling onions!

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veg of the week

grapefruit: Citrus Paradisi 

Grapefruit is a subtropical fruit first cultivated as a hybrid in Barbados in the 18th century. The tree usually grows to about 20 feet tall. The fruit’s pulp comes in white, pink or red. Usually the redder the pulp the sweeter it is. The top producers of grapefruit are the US, China, South Africa and Mexico.

Uses: Grapefruit is wonderful in a variety of dishes but is not limited to its edibility. To scent your home, simmer a cup of grapefruit with half a cup of water on the stove. To scent your laundry mix grapefruit and water and spray after washing and before you hang it out to dry. Placing grapefruit rinds around your garden will help deter cats and other animals. For a skin exfoliant in the shower, mix two tablespoons sugar and one tablespoon grapeseed or olive oil in a cup of grapefruit juice. The sugar will scrub your skin and the grapefruit juice will tighten it. For a simple healthy snack, cut a grapefruit in half and slice the pulp in each half, making it easier to get at with a spoon. Drizzle honey on each half, eat. In Costa Rica, grapefruit is cooked to reduce its sour taste and sometimes eaten with dulce de leche.

Nutrition: Grapefruit is a good source of vitamin C and pectin fiber. Studies show that grapefruit can help lower cholesterol and burn fat. Grapefruit seed extract, GSE, is sold in natural foods stores and taken for its antimicrobial properties.

To store: Grapefruit can keep in the pantry for about a week or in the fridge for two to three weeks. Grapefruit can keep for up to a year in the freezer. To freeze, remove seeds and rind, then place in a mixture of 3 cups sugar to 4 cups water boiled.

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Svalbard Global Seed Vault
By Alex Deck

Its comforting to know that seeds from all over the world are being stored in a secure seed vault in Norway. The Svalbard Seed Vault is located on Svalbard, 810 miles from the North Pole. Construction was funded entirely by the government of Norway and began in June 2006. The first seeds began arriving in 2008. 

Seeds are stored 390 feet into a sandstone mountain called Spitsbergen. The entrance to the vault is 430 feet above sea level. Spitsbergen was chosen for its lack of tectonic activity, making it a secure place in case of a natural disaster. Local coal fuels refrigeration units that keep the temperature at 0 °F. The bank is so well insulated that even if the refrigerators failed it would be several weeks before the temperature rose to 27 °F, the temperature of the surrounding bedrock permafrost.

The facility has the capability to hold up to 4.5 million different kinds of seeds with 500 seeds each. In July 2012 the number of seeds in the vault numbered around 750,000. 

 

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Broiled Grapefruit
From MarthaStewart.com

  • 1 pink or red grapefruit, halved
  • 1 T light-brown sugar
  • 1/4 t ground cinnamon
  • 1/2 C plain low-fat yogurt
Heat broiler with rack set 4 inches from heat. With a paring knife, loosen grapefruit segments from membranes and pith.
Sprinkle grapefruit with sugar and cinnamon. Broil on a baking sheet until tops are slightly browned, 4 to 5 minutes.
Top with yogurt, and garnish with more cinnamon.
Shaved Fennel with Grapefruit
From TheFoodNetwork.com 

  • 1 fennel bulb
  • 1 grapefruit
  • extra-virgin olive oil
  • salt
  • 1/4 C slivered cerignola or other big green olives
  • 1/4 C freshly squeezed pink grapefruit juice
  • 1/4 C fennel fronds, chopped

Using a mandoline, slice the fennel into thin shavings.

Cut the bottom and top off of the grapefruit. Using a knife, cut the peel off of the sides, following the curve of the grapefruit and being careful only to cut away the peel and bitter pith. Hold the fruit in 1 hand over a bowl and cut the flesh of the grapefruit away from the membrane to release a wedge. Repeat until all segments are released.

In a large saute pan over medium heat coat with extra-virgin olive oil and add the fennel. Season with salt and saute for 1 to 2 minutes or until the fennel is warm and coated with the oil. Remove from heat. Toss in the grapefruit segments, olive slivers and juice and sprinkle with the fennel fronds. Serve immediately.

Grapefruit and Mixed Green Salad with Pistacio Crusted Goat Cheese Rounds
From spoonforkbacon

pistachio crusted goat cheese rounds:

  • 4 oz goat cheese, sliced into 1 ounce portions and partially frozen
  • 1/2 C all purpose flour
  • 1 egg, lightly beaten
  • 3/4 C crushed pistachios
  • vegetable oil for frying

salad:

  • 8 cups mixed greens, loosely packed
  • 2 grapefruits, cut into supremes
  • 1/3 C pistachios, roughly chopped
  • 2 oz jicama, julienne
  • 1 recipe, champagne vinaigrette

Preheat oil to 375°F.

For goat cheese rounds: Dredge partially frozen discs into the flour and shake off excess. Next, dip discs into lightly beaten egg and finish in crushed pistachios until fully coated. Freeze rounds until fully frozen, about 30 minutes. Fry each round for 3 to 4 minutes or until golden brown. Drain onto paper towels. Season with salt and pepper and set aside until ready to use.

For salad: Place mixed greens, grapefruit, nuts, and jicama into a large mixing bowl and toss together with vinaigrette. Lightly season with salt and pepper. Divide the salad among four plates and top each with a pistachio crusted goat cheese round. Serve.

From the Land 4.17

food for thought

full share: choice of carrots or kale, salad mix, purple top turnips, grapefruit, artichokes, baby swiss chard, fennel, and choice of wheatberries or pinto beans!

partial share: choice of carrots or kale, salad mix, purple top turnips, and grapefruit!

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veg of the week

swiss chard: Beta vulgaris

Chard has been around for centuries. It is of the same species as a beetroot or a common garden beet. Both plants are descendant from the sea beat. The word “swiss” was originally used to differentiate the plant from French spinach varieties. 

Uses: The slightly bitter tasting chard is used in cultures around the world. The fresh young leaves are used raw in salads while the older and tougher leaves are often cooked, steamed, stir-fried on high heat, or sauteed on low heat. The bitterness lessens when cooked, revealing subtle buttery flavors.

Nutrition: Chard is high in vitamin A, C and K. Vitamin K stands for ketamine and helps in blood clotting preventing excess bleeding. Chard is also high in dietary fiber and protein. The stalks are high in iron, hence the red color.

To store: Chard will stay fresh and crispy for 3 days stored in the crisper bin in a plastic bag. Do not wash until ready to eat. To freeze, cut off stems and blanch leaves (dunk in boiling water for two minutes). Drain excess water and store in airtight bags in freezer. They

will stay good for up to a year.

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Fair Trade

By Alex Deck

A Fairtrade product has been produced according to set standards that benefit the producers in a “fair” way. These standards include proper and safe working conditions, wages equal to a set world market value and a Fairtrade Premium. The Fairtrade Premium is extra money that goes to support the community that produced the product being sold. Fairtrade certified products do not have to be organic.

There are many fair trade certifiers. The biggest is Fairtrade International. Here are the labels for products that are fair trade for different certifiers. Look out for these labels in grocery stores.

  Fairtrade International

  Fair Trade USA

  World Fair Trade Organization

Here are the principals of the Fairtrade International company:

  • to deliberately work with marginalized producers and workers in order to help them move from a position of vulnerability to security and economic self-sufficiency.

  • to empower producers and workers as stakeholders in their own organizations.

  • to actively to play a wider role in the global arena to achieve greater equity in international trade.

To learn more go to the Fairtrade International website.

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Raw Swiss Chard Salad with Maple Balsamic Dijon Vinaigrette 
Maple-Balsamic Dijon Vinaigrette
  • 2 T extra virgin olive oil
  • 1 T balsamic vinegar
  • 2 t pure maple syrup
  • 2 t organic Dijon mustard
  • 1 clove garlic, pressed
Whisk well and serve.
Swiss Chard Salad
  • 1 bunch of rainbow Swiss chard, thinly sliced
  • 1 organic apple, diced and drizzled with lemon juice
  • 1 handful of organic raisins
  • 1/3 C raw walnuts, soaked overnight
  • sweet onion, finely diced
  • fresh sprouts (to garnish)
  • raw sesame seeds (to garnish)
Enjoy this amazing salad tossed with the Maple-Balsamic Dijon Vinaigrette!

Turnip Soup with Bacon
Wayward Seed Farm

  • 1 lb bacon, cut into ½ inch dice
  • 2 C onion, cut into ½ inch dice
  • 2 C potatoes, peeled, cut into ½ inch dice
  • 2 C turnips, peeled, cut into ½ inch dice
  • 4-6 sprigs thyme or 1 bay leaf
  • 1 C greens, torn
  • 1 C cream
  • salt and pepper

In a large sauce pan over medium heat, add bacon. Cover and cook slowly until fat renders, about 4 minutes. Remove from heat and pour off all but 1 tablespoon of fat.

Return pan to medium heat, add onion and cook until translucent, about 4 minutes. Do not brown.

Add potatoes and turnips to cook, stirring for 2 minutes. Add thyme, enough water to cover, bring to a boil, and reduce. Cook at brisk simmer for 15-20 minutes until tender.

Meanwhile, cook torn greens in butter or some of the bacon fat over high heat until wilted. Reduce and cook over medium-low heat for 1-2 minutes. Add greens to soup and simmer for 2-3 minutes. Add cream, salt, and pepper. Remove bay leaf or thyme and serve.

If soup becomes too thick, thin with broth, water or cream.

 

Grapefruit Brulee
From: Huffpost Taste

  • 3 large grapefruits
  • 6 T packed dark brown sugar
  • 1 T butter, cut into tiny pieces
  • 1/4 t ground cinnamon
  • 1/4 t freshly grated nutmeg
Position oven rack about 5 inches from broiler; preheat broiler.
Slice the stem end and opposite end off each grapefruit. Stand the grapefruit, one cut-end down, on a work surface. Cut off the rind and pith with a sharp knife, making sure to remove all the white pith. Cut each fruit into 4 rounds, about 1/2 inch thick, by making slices parallel to the ones you made on the top and bottom.
Place the slices in a large baking pan in a single layer. Top each with 1 1/2 teaspoons brown sugar, dot with butter and sprinkle with a pinch of cinnamon and nutmeg.
Broil the grapefruit until bubbling and starting to brown, 6 to 8 minutes. Drizzle pan juices over each serving.

From the Land 4/10

this week from CSA

full share: Valencia oranges, bean sprouts, artichokes, spinach, lettuce, toscano kale, radish pods, and sweet potatoes!

partial share: Valencia oranges, bean sprouts, artichokes, and spinach!

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veg of the week
Radish (pods): Raphanus sativus

Radish pods are the seed or “fruit” of the radish plant. It forms after the plant has gone to seed when most of the rest of the plant has lost its taste and edibility. Radishes were once served at every meal in colonial America.

Uses: Radish pods can be eaten raw or cooked. They are excellent in a saute, cooked with olive oil and seasoned with a bit of sea salt. They can be added to a salad or used to flavor cheese. The pods can also be pickled and served with meat. In Germany they are commonly served raw as an accompaniment to beer.

Nutrition: Radishes are high in ascorbic acid, folic acid, and potassium. A cup of red radish pods provides about 20 calories.

To store: Radish pods should be stored dry in a breathable plastic container in the refrigerator. They can last for up to a week.

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What Happens When a Seed Sprouts?
By Alex Deck

close up of sprouting seedsIsn’t it amazing that such little seeds can create towering giants like a redwood, the tallest of which has been recorded at almost 280 feet? Or that the seeds of the African Violet, which look like bits of dust, hold the code for an entire plant?

Seeds can germinate without food. All they require is moisture. As the seed absorbs moisture it begins to swell. As it gets bigger the seed covering begins to crack. With the seed coat ruptured oxygen is made available to the seed providing it with energy. Oxygen and water trigger enzymes that change starches, stored in the cotyledons (primary leaves already formed in the seed) into sugars that the seed can use until it is able to manufacture nutrients from the soil.

The radicle is the first portion of the embryo to break out. The radicle is the beginning of the root system, it points down and begins developing root hairs and attaching itself to bits of soil. The hypocotyl, plant stem, then lengthens which pushes the cotyledons above the
soil surface. The cotyledons (cot-ee-lee-dens)  are not true leaves. They develop chlorophyll and carry on photosynthesis until real foliage emerges. The seed is now a seedling.

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Masala Mogri
From: Tarla Dalal’s Latest Recipes

  • 1 C stringed and chopped radish pods (mogri)
  • 1 t oil
  • 1/4 t mustard seeds
  • 1/4 t asafoetida *you can substitute chopped garlic, garlic powder, or onion powder
  • 1 slit green chilli
  • salt to taste
  • 1/4 tsp coriander powder

Heat the oil in a non-stick pan and add the mustard seeds. When the seeds crackle, add asafoetida (or garlic), green chillies and radish pods, and saute on a slow flame for 2-3 minutes.

Add coriander seeds powder and cook on a slow flame for another minute or two, stirring once.
Serve immediately.

Simple Artichoke Recipe
From: Allrecipes.com 

  • 2 whole artichokes
  • 2 T butter
  • 2 cloves garlic, sliced
  • salt and pepper to taste
  • pan with steamer insert

Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves.

When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, or until tender.
Twice Baked Sweet Potatoes
From: The Food Network 

  • 6 sweet potatoes, scrubbed
  • 4 T brown sugar
  • 4 T butter, room temperature
  • 4 oz cream cheese, room temperature
  • 1/2 t ground cinnamon
  • 1/4 t ground nutmeg
  • 1/4 t ground ginger
  • Salt and freshly ground black pepper

Preheat oven to 375 degrees F.Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.

Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.

Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.

From the Land 4/3

announcements

Beef shares are here! If you’ve signed up, please make sure you pick it up today, unless you want it thawed.

food for thought

full share: baby kohlrabi, red potatoes, quinoa leaves, carrots, fennel, flat-leaf mustard, rutabaga, and swiss chard!

partial share: baby kohlrabi, red potatoes, quinoa leaves, and carrots!

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veg of the week

quinoa leaves: Chenopodium quinoa

The most commonly eaten and familiar part of this chenopod are the seeds, though they are often mistaken as a grain. But as we’ll discover today, the leaves are also quite delicious and are a great substitute for spinach! Chenopods, members of the goosefoot family, include beets, spinach, and tumbleweeds (and yes, the lamb’s quarters from a few weeks ago!). Quinoa originated in the Andes, where it was domesticated for human use 3,000-4,000 years ago, and where it remains a staple part of the Andean diet. Its popularity in Europe and the US continues to rise, and though it is not commonly grown in those regions it is easy to grown in a variety of soils, is pest resistant, and requires very little water! Quinoa leaves can be harvested from the plant throughout the growing season, which makes it a great garden vegetable. Make sure you get the seeds from a seed company, because when sold through the grocery stores some of the bitter Saponin coating (which must be present for it to sprout) is washed off.

Uses: Quinoa leaves are similar in taste to spinach. Eat raw in a salad or cooked in a stirfry!

Nutrition: Quinoa leaves, as well as the grains, are high in phosphorus, B vitamins, calcium, iron, vitamin E.

To store: Store in a plastic bag in your refrigerator’s crisper drawer to keep fresh, and the leaves will last for a couple weeks.

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kohlrabi, fennel and blueberry salad
adapted from delish
serves 6

  • 1/2 cup sliced almonds
  • 2 T minced peeled fresh ginger
  • 2 T minced shallot
  • 1 T white balsamic vinegar
  • 1 T mayonnaise
  • 1 1/2 t Dijon mustard
  • 1 t soy sauce
  • 1 t pure maple syrup
  • 1/4 C grapeseed oil
  • Salt
  • Freshly ground pepper
  • 1 bunch kohlrabi, peeled and very thinly sliced on a mandoline
  • 1 bulb fennel, trimmed and thinly sliced on a mandoline
  • 1/2 C semifirm goat cheese, shaved
  • 1 C blueberries or pitted, halved sweet cherries
  • 2 T torn mint leaves

Preheat the oven to 350 degrees F. Spread the almonds on a pie plate and toast for about 7 minutes, until golden. Let cool.

In a mini food processor or blender, combine the ginger, shallot, vinegar, mayonnaise, mustard, soy sauce, and maple syrup and puree. With the blender on, add the grapeseed oil in a thin stream and blend until creamy. Season the dressing with salt and pepper.

In a large bowl, toss the kohlrabi with the fennel, cheese, toasted almonds, and dressing. Season with salt and pepper and toss to coat. Add the blueberries and mint and toss gently. Serve right away.

rutabaga quinoa greens tart
adapted from myrecipes
makes one 8″ tart

  • 1 rutabaga
  • 1 C fine, dry breadcrumbs
  • 1/4 C all-purpose flour
  • 3/4 C grated Parmesan cheese, divided
  • 1/2 C milk
  • 1 bunch quinoa leaves
  • 6 bacon slices, cooked and crumbled
  • 1/4 C butter, melted and divided

Place a baking sheet on bottom rack of oven. Heat oven to 400°.

Peel rutabaga. Cut into 1/4-inch-thick slices, then in half.

Stir together breadcrumbs, flour, and 1/4 cup cheese in a shallow dish.

Dip half of rutabaga slices in milk, and dredge in breadcrumb mixture. Arrange evenly in greased 8″ round pan, allowing outer edges of rutabaga to fit around edge of pan.

Arrange spinach over rutabaga. Sprinkle with bacon and remaining 1/2 cup cheese, and drizzle with 2 tablespoons butter.

Dip remaining rutabaga slices in milk; dredge in breadcrumb mixture. Arrange over cheese. Drizzle with remaining 2 tablespoons butter. Top with a sheet of aluminum foil; press an 8-inch round cakepan onto tart. Place tart in oven on preheated baking sheet, and top with a large heavy skillet.

Bake at 400° for 40 to 45 minutes.

carrot, fennel and red lentil soup
adapted from epicurious

  • 2 T sunflower oil
  • 1 fennel bulb, sliced thinly
  • 5 carrots, sliced thinly
  • 2 leeks, sliced thinly
  • 2 stalks lemongrass, minced
  • 1 ½” large piece of ginger, grated
  • ½ ” fresh turmeric, grated (or 1 t dried)
  • 1-4 small chilies, depending on heat desired
  • 1 C red lentils
  • 3 qts water
  • 1 T coriander seed
  • 1 ½ t cumin seed
  • ½ t brown mustard seed
  • 1 t black peppercorns
  • ¼ t fenugreek powder
  • 1 t salt
  • 5 cloves garlic, crushed
  • 1 lemon, half juiced, the other half cut into wedges for serving
  • ¼ C cilantro, chopped

You’ll need a mortar and pestle, a food processor, or clean coffee grinder. Otherwise, substitute pre-ground coriander, cumin, and black pepper and use the brown mustard whole.

Heat up a soup pot on medium heat with the sunflower oil. Add the fennel bulb, carrots, and leeks and simmer, stirring occasionally until soft—about 12 to 15 minutes. While cooking, peel outer layers of lemongrass, and finely chop the tender base of the stalks. Grate ginger and turmeric, and finely chop the chiles. Stir in lemongrass, ginger, turmeric and chiles and cook for 2 minutes. Add lentils and water, bring flame to high and bring to a boil. Drop flame to a simmer, and cook for 15 minutes.

While soup is cooking, prepare the spice mixture. Heat a small skillet on medium flame. Add coriander seeds and gently agitate pan until you can smell them (1-3 minutes). Transfer them to a mortar and pestle or food processor, and return pan to burner. Do the same for the cumin, mustard, and black peppercorns, toasting each separately. Add fenugreek powder for a few seconds, and add along with salt to the mix. Grind ‘em up, and toss in with garlic to soup when the 30 minutes are up. Cook for 15 more minutes and add lemon juice. Salt to taste.

Serve soup topped with cilantro, hot or room temperature, with a lemon wedge on the side.

From the Land 3.27

announcements

Beef shares will be distributed on April 3 (yes, that’s next week!) They are distributed during regular distribution hours, 12:30-5:45pm. Please make sure you come during the regular hours, as we do not have space to store frozen beef shares! Have you signed up for a share? Since this is our second beef share this year, let’s avoid confusion and I’ll just tell you who has signed up so far! Check this list for your name, and contact me if you have a question or want to sign up.

Julia
Andy
Nancy x 2
Susan
Delisa x 2
Sierra
Amanda
Lois x 2
DJ
Abby
Joseph
Kat
Bill
Nic

food for thought

full share: cabbage, valencia oranges, choice of salad mix or spinach, collard greens, swiss chard, kale, joaquin wheat flour, hakurei turnips!

partial share: cabbage, valencia oranges, choice of salad mix or spinach, and collard greens!

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veg of the week

collard greensBrassica oleracea

Collards (from “colewort” – cabbage plant) are a loose-leafed relative of broccoli and cabbage commonly grown in the southern US, Brazil, Portugal, and many parts of Africa.

Uses: The thick, slightly bitter leaves are a staple of southern US cuisine, and are often flavored with smoked, salted meats, diced onions, vinegar, salt and pepper. A traditional New Year’s dish is steamed collards, cornbread, and black-eyed peas – said to ensure wealth in the coming year because the collards resemble money! The collards can also be sliced thin and fermented as a “collard kraut”.

Nutrition: Collards are a good source of vitamin C and soluble fiber, and contain multiple nutrients with potent anti-viral, anti-bacterial, and anti-cancer properties, such as diindolylmethane and sulforaphane.

To store: Collards can be easily stored for 10 days when kept just above freezing at high humidity. Put in a plastic bag in your crisper drawer.

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In case you’re keeping track, yes, I have included a couple of these recipes in previous newsletters! I am someone who is always looking for new and exciting ways to eat vegetables, and most recipes for collard greens are some variation of boiling the collards with bacon or hamhock, adding salt and a dash of vinegar, and serving them with cornbread. Granted, as someone about to move to Virginia, I know I will soon be inundated with this style of collards offered on the side of every dish I order in a restaurant – and I’m not saying I don’t like collards cooking in this traditional way! But the recipes below are unique and offer a variation on the “standard”.

collard sushi with red pepper and cucumber
adapted from vegan magazine
makes 4 rolls

  • 4 leaves collards
  • 8 T hummus
  • 2 green onions/scallions, chopped
  • 1/2 C cilantro, chopped
  • 1/4 red pepper, cut in thin strips
  • 1/4 small cucumber, cut in thin strips
  • 1/4 C shredded carrots
  • 1/2 -1 lemon and zest

*these ingredients are mere suggestion: use whatever fresh produce you have on hand!

Put about 2 inches of water in a large frying pan and bring to a boil.

Lay the collard green leaves flat, cut off the thick stem at the point where the leaf begins, then pile them on top of each other in the boiling water. Cover and cook for about 30 seconds.

Drain, then lay the leaves flat on a board or counter with the thick part of the stem facing up.

Down the center spine of each collard leaf place a row of about 2 tablespoons hummus, sprinkle with green onions, cilantro and shredded carrots, and place thin red pepper strips and cucumber strips on top (or whatever veggies you are using). Sprinkle generously with lemon juice and lemon zest.

Flip the ends in and gently roll into a sausage shape. With a sharp knife, cut into as many small pieces as possible, or eat roll whole. Voila!

creamed collard greens
adapted from the nourished kitchen
serves 4

  • 2 tbsp butter
  • 1 large yellow onion, peeled and sliced thin
  • 2 bunches collard greens, stems removed, trimmed and chopped
  • 1 cup heavy cream
  • freshly grated nutmeg, to taste
  • unrefined sea salt, to taste

Melt butter in a skillet over medium-high until it froths, then toss in sliced yellow onion, stirring until fragrant and a bit caramelized around the edges. Add chopped collard greens to the skillet, stirring until slightly wilted, about two minutes. Reduce the heat to medium-low, stir in one cup heavy cream and simmer for about five to six minutes, until the cream is largely reduced. Season with freshly grated nutmeg and unrefined sea salt, serve hot.

marinated collard green salad
adapted from urban organic gardener

  • 1 bunch collard greens
  • 1 lemon or a few tablespoons of apple cider vinegar
  • a few slices of onion or scallions
  • dash sea salt
  • 1 clove garlic
  • 1 t raw honey
  • 1 t olive oil
  • dash of paprika

Dice the onions and put into a small bowl. Squeeze the entire lemon over the onions or cover with apple cider vinegar. Chop up the garlic clove and add to onions. Let it sit on the side for the onions to soak in the lemon/vinegar.

Cut up your collards by placing the leaves on top of each other, roll them up tightly and cut across into ribbons. Place into salad bowl and sprinkle with sea salt. Massage down the collards by hand until they start to wilt down. Put to the side.

Back to the onion/lemon juice: add few drops of olive oil, add 1 teaspoon honey and mix or shake well. Pour marinade over the collards and work it in. Sprinkle on paprika. The collards will start to have a “sauteed-like” texture.

Eat the salad immediately or let it sit to marinate until the flavors are to your taste (the longer it sits the stronger the flavor).

From the Land 3.20

food for thought

full share: sweet potatoes, pinto beans and wheatberries from Crooked Sky; spinach and carrots from Whipstone; onions from Chino Valley; choice of salad mix or chard from Collier; and sprouted beans from Maxwell!

partial share: sweet potatoes, pinto beans, wheatberries, and spinach!

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veg of the week

sonoran white wheat

 

This ancient wheatberry is a remnant from a time before the Green Revolution, before the intense effort on crops to produce more, faster, and resistant to pests and drought. Instead, it is supple, nutritious The glutinous white flour is perfect for making large tortillas, traditional in this part of the country. And despite the market’s preference for processed hybrid varieties, recent efforts on the part of Native Seed SEARCH (where this picture was taken), Hayden Mills, the Community Food Bank of Southern Arizona, and others (like Crooked Sky Farm, who grew the wheat we’re receiving today) are bringing this ancient grain back. Read more about the history of Sonoran White Wheat and grain mills in the Southwest here and here.

In addition, most of us are used to receiving our wheat in its milled form! Did you know you can also eat the wheatberry cooked like rice or other whole grains? Sally Fallon recommends soaking the grain overnight, and then cooking it like any other grain. Our wheatberries from Crooked Sky tend to have some chaff remaining on them, so this is also a good time to stir with your hand and get the floaty bits off, and also to check for any small hard bits. Jeanine from Love and Lemons (my new favorite food blog!) recommends this cooking technique:

I cook these like pasta, not like rice, so the ratio of water doesn’t matter, you just need to make sure the water covers them. Fill a pot with water, salt the water, add the wheatberries. Bring to a boil, then reduce heat and simmer for about 1 hour (sometimes longer). About halfway through check to make sure there is still water covering the wheatberries. If most of your water has been absorbed but your wheatberries are still crunchy, add more water and continue simmering. They are done when they have a soft but still have a firm, not mushy, bite.

You can use the cooked wheatberries in place of any grain, like rice or barley. They make a tasty and hearty addition to salads, stews or stuffed squash!

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Foreign Edibles
By Alex Deck and Erin Lingo

Over spring break I stayed with some friends who are very into eating foreign and exotic fruits. My friends hunt down grocery stores that import a variety of imported fruits, mostly from the tropics. As I was eating these fruits, the thought occurred to me that these tastes are what candy is trying to replicate. Only this fruit was so much better than candy!
Here is a short list of foreign fruit that makes eating healthy and raw more exiting than chocolate syrup on ice-cream.
Chocolate Vine- From Japan. Smells like chocolate, tastes like tapioca pudding.
 
 
Buddhas Hand- From India and China. Citrus fruit used as zest.
Dragon Fruit- From Mexico. Similar to Kiwi in taste.
Okinawan Sweet Purple Potato- From Japan. Light sweet taste.
Spiky Kiwano Melon- From Africa. Tastes like a cucumber.

 

 

 

 

We all know the benefits of eating locally, such as freshness, supporting local small-scale farmers, and lower transportation costs; we support the effort to buy and eat locally-grown and produced items whenever possible. Still no one can deny the allure of tastes like tropical fruits that, regardless of how hard we try, cannot be grown in our climate! So unless we all pack up and move to the tropics, it’s worth exploring how we can ethically incorporate non-local items into our diets to take advantage of the nutrition, colors and tastes that are otherwise unavailable here. Though we may not know the producer personally when we purchase these specialty foods, we still have the opportunity and responsibility to check out their growing practices and treatment of their workers. The best and more consistent way we can do this is to buy organic and fair trade, labeling practices that take the guesswork out of food purchasing.

More on organic certification and fair trade another day…

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pinto bean sweet potato chili
adapted from epicurious
serves 4

  • 2 T olive oil
  • 2 medium onions, chopped
  • 4 t chili powder
  • 2 C vegetable broth 
  • 1 1/2 lbs sweet potato, cut into 3/4-inch  cubes
  • 2 cans Mexican-style stewed tomatoes
  • 2 C pinto beans, cooked and drained
  • 6 T chopped fresh cilantro
  • 3 t grated orange peel

Heat olive oil in heavy medium sauce-pan over medium-high heat. Add onion and sauté until golden brown, about 5 minutes. Add chili powder and stir 1 minute. Add broth and sweet potato. Cover pan; reduce heat to medium and simmer until potato is almost tender, about 10 minutes. Add tomatoes with their juices and pinto beans. Simmer uncovered until chili thickens and potato is very tender, about 10 minutes. Mix in cilantro and orange peel. Season to taste with salt and pepper and serve.

wheatberry spinach salad
adapted from stahlbush farms
serves 4

  • 1/2 bag wheatberries, soaked overnight and cooked until soft but chewy
  • 1 bag spinach
  • 1 orange
  • 3 finely chopped carrots
  • 1/4 C extra virgin olive oil
  • 1 T dijon mustard
  • 3 T lemon juice
  • salt and pepper to taste

Add spinach, finely chopped carrots, and peeled, bite size pieces of orange to a large bowl. In a measuring cup combine the olive oil, dijon mustard, lemon juice, and salt and pepper. Mix until combined. Add wheatberries to salad. Top with olive oil dressing. Serve immediately.

roasted sweet potato and wheatberry salad
adapted from love and lemons
serves 2 as main dish, 4 as side

  • 1.5 C cooked wheat berries (about 3/4 cup uncooked - see above for cooking info)
  • 2 C of mixed greens (spinach, salad mix, arugula, etc.)
  • 1 large sweet potato, chopped into cubes
  • 1/3 C dried cranberries
  • 1/3 C crumbled feta
  • 1/4 C toasted pumpkin seeds (toast on a small skillet for 30 seconds or so)
  • pinch of red pepper flakes

dressing:

  • 2 T  olive oil
  • 1 clove minced garlic
  • 2 t honey
  • 1 t apple cider vinegar
  • 1/4 t cinnamon
  • 4 sage leaves, finely chopped
  • salt & pepper

roast the sweet potatoes: Preheat your oven to 400 degrees. Chop the sweet potato into bite sized cubes. Drizzle with some olive oil, salt and pepper, and roast in the oven for 20-30 minutes, or until they start to edges start to turn darker and roasty.

assemble the salad:
Stir the dressing ingredients together, set aside.

Place greens in a large bowl. Place the warm wheat berries and hot sweet potatoes over them so they wilt slightly from the heat. Add the dressing, as much or little as you like. Toss. Add in the rest of the ingredients, gently toss again. Taste and adjust seasonings.