From the Land 4/25

food for thought
full share: collard greens, oranges, dry beans, head lettuce, radishes, dandelion greens, artichokes, swiss chard
partial: collard greens, oranges, dry beans, head lettuce


Where will you get your veggies, dairy and meat this summer? There are, of course, plenty of options: the Prescott/Chino/PV Farmers Markets, home gardens, other local CSAs, and the CSA Store. We hope you’ll consider joining one of the other CSAs for the summer until you join back up with us (school year for Prescott College folks, November for everyone else), but we’re also considering keeping fresh produce in the CSA Store over the summer. (We will definitely still offer dairy herdshares) Please follow this link and let us know your level of interest so we know how best to serve you:

If you are interested in joining the Whipstone or Yavapai Grown CSAs, you can find out more information here:


last day of Prescott College CSA share
May 2

last day of community CSA share
May 9

Prescott Farmers Market
opens May 12!
Yavapai College front parking lot – 1100 E. Sheldon St.

Prescott Valley Farmers Market
opens June 1
Tim’s Toyota parking lot – corner of Glassford Hill and Florentine

Chino Valley Farmers Market
opens June 7
BonnFire Grill Restaurant – 1667 S. Highway 89

veg of the week

artichokes: Cynara scolymus

Though there is some speculation, the artichoke is thought by most to have originated in Northern Africa, where its wild relative is still found. They were introduced to Europe by the Dutch in the 15th century, then to the US by French and Spanish immigrants in the 19th century. Artichokes are perennials that can be grown from seed, cuttings, or division. In most climates they only produce the edible flower in the second and subsequent years, but some varieties can be grown as annuals with cultivation at the end of the first year.

uses: Most commonly, cooks remove all but half an inch of the stem and (optionally) a quarter of each leaf with scissors, then steam or boil the artichoke. Once cooked (usually for about an hour) the meat on the leaf is edible (the favored method is to scrape the leaf along the teeth and discard the fibrous upper part), as is the artichoke heart after the fuzzy top is removed. Hollandaise or mayonaise is often used as a dip. Artichokes can also be deep-fried, stuffed, sauteed, grilled, or roasted in a fire.

nutrition: Artichokes have been known since ancient times for their medicinal and health-giving properties. Fresh artichokes are rich in folic acid (prevents neural tube defects in fetuses), B-vitamin complex, vitamin K (bone health), potassium (controls heart rate and blood pressure), and antioxidants.

to store: Store in a sealed plastic bag in the refrigerator for up to a week for optimal freshness.


by Missy Gersht

Growing plants and/or food is good for our bodies and our psyche. Though not all of
us can dedicate the time or space to gardening, planting low-maintenance herbs is a
way to incorporate homegrown plants into our meals and our homes.
Chives, sage, mint, oregano, even tarragon and basil are easiest to keep, as they can be planted on large pots and placed wherever there is room, whether that is at a sunny window or on the back steps.


Start by caring for your CSA basil. It can’t go in the ground until safely after the
anticipated last frost date (last week of May to play it safe, though many consider it safe after Mother’s Day). Your plant will thrive inside until then if you give it a little bit of water daily and sit it in a shady spot outside (but not overnight!)

Rosemary is a must-have, warming herb in winter cooking, and fortunately a
rosemary bush will flourish outdoors in Prescott’s climate year round! Rosemary is
stimulating to circulation and increases mental clarity.

Chives would be healthy and happy in a large pot in the sunny spot on the porch or
steps. They have a delicate flavor and beautiful flowers. Mixing light compost in with
the soil, one can sow chives from the seed during the late spring or plant a sprouted
section and they will spread. Chives can be snipped raw and sprinkled on potatoes,
omelets, casseroles, salads, steamed veggies or anything else you can think of!

Sage is planted in a somewhat sunny patch from seed or started after the last frost
is over. The thick, fragrant leaves will grow larger all summer and one can hang
and dry a harvest before winter and use the dried herb all winder long. Sage is
an anti-inflammatory and can help soothe arthritis, asthma or other inflammatory
issues. It can be used to season soups, omelets, stir fries, sauces, etc.

Mint is a refreshing and cooling summer herb and can be used in cold salads,
pesto, tea, deserts, etc. Mint relaxes the smooth muscle in our body, which is why the
tea from homegrown mint is a powerful stomachache cure. Plant mint in a spacious,
sunny spot with a bit of shade and give it lots of water!


The optimal time for planting onion seeds is quickly passing by, but you can still
sow seeds directly, about an inch in the ground, and thoroughly soak the soil after


There is still time to get beets going. Plant your seeds a half inch in the ground
and give them about a square foot of space. This plant will provide a couple green
harvests as well as the root. Beets need care though: they need a sandy loam soil and regular water. After they sprout, I recommend a thin mulch cover to keep the
soil moist.


For all you tomato lovers, now is a good time to germinate some seeds and grow starts
on your window sill. It is still too cold to sow seeds directly into the ground, but
give it a try a month from now. Sow ¼” in the ground.


The last frost is rapidly approaching, which means more growing opportunities.
You can start planting your summer squash seeds in a couple weeks (or start seedlings
indoors now). They grow wide so give them a three or four foot radius to grow into,
but don’t underestimate how much food one plant will give you throughout the season.


Buy some seed potatoes, or let some of your CSA potatoes sprout (if you’re using CSA
potatoes it might be best not to cut the potato before planting). Plant them deep,
about 6 inches, with the eyes facing up, and give them about a foot of space. As they
mature these plants are going to need protection from the brutal summer sun. And
don’t forget to bury them as they grow – this allows tubers to grow and produce new
potatoes. Potatoes are also easily grown in large potting containers.


It is not too late to start some peppers inside your house. Plant five or so seeds
in each pot and then raise the healthiest seedling from each pot. Give these babies
a nourished beginning, a month or more indoors, and they will likely survive the
transplant. Plant them about 14-18 inches apart depending on variety, and don’t
plant them in a spot with all day sun. And remember to pick every mature pepper,
otherwise the plant won’t grow new peppers.

Salad Greens

It is not hard to grow delicious salads this time of year. Sow spinach, arugula, kale, lettuce,  and chard seeds directly into your garden bed, make sure they get daily water (in early morning or evening) and protection from all day sun exposure (with shade from a large deciduous tree or a small hoop house made of row cover fabric). Plant a succession group after your first bunch, harvest each plant gradually, and you can have salads for months to come! You will be stunned at how full-flavored your freshly picked greens are!

Flowers come a bit later in the season!

We hope this brief guide will be useful to help you start your garden early this year!


tunisian artichoke and orange compote
adapted from
serves 4-6

  • 1 1/2 lemons
  • 4 large artichokes
  • 2 tablespoons extra virgin olive oil, more for drizzling
  • 2 cloves garlic, sliced
  •  1/3 cup fresh orange juice, more to taste
  • 1 teaspoon salt or to taste
  •  1/2 teaspoon pepper
  • 2 thin-skinned oranges, peeled and sectioned
  • Pinch of ground coriander
  • 1 tablespoon sugar, more to taste
  • 4 sprigs fresh mint.

Place about 4 cups of water and the juice of one lemon in a bowl. To clean artichokes, cut stem as close to base as possible. Break off leaves as far as they will snap. Using a knife and a vegetable peeler, trim rough parts. Cut off thorny tips. Quarter artichokes, and remove hairy chokes with a melon baller or paring knife. Rub with lemon, and drop into bowl with water and lemon juice.

Heat 2 tablespoons olive oil in a flameproof earthenware or stainless shallow saucepan, add garlic, and sauté gently for 1 minute. Stir in orange juice, juice of remaining half lemon, salt and pepper. Stir with a wooden spoon. Drain artichokes, and add to pan with 1/4 cup water. Cover with crumbled wet parchment paper and a tight-fitting lid, and set over lowest heat to cook for 25 to 30 minutes or until tender, turning artichokes once.

Meanwhile, combine orange sections, coriander and sugar in an eight-inch skillet, adding up to 3 tablespoons orange juice depending on juiciness of oranges. Cook, stirring, over medium-low heat until reduced and syrupy, about 10 minutes. Taste, and add extra sugar if still bitter.

With a slotted spoon, transfer glazed orange sections to a serving dish. Add artichokes to syrupy juices in skillet, and cook until glazed. Transfer artichokes to serving dish.

Add artichoke cooking juices to skillet. Reduce quickly to a few tablespoons, correct seasoning with salt, pepper, a few drops of lemon juice and a drizzle of fresh oil, and pour over artichokes and oranges. Cool. Just before serving, scatter mint sprigs on top.

swiss chard with pinto beans and goat cheese
adapted from
serves 4

  • 1 1/2 tablespoons vegetable oil
  • 1 1/2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 pinch red pepper flakes
  • 1 bunch Swiss chard – rinsed, stems removed and cut into 1/2 inch slices
  • 1 cup pinto beans, cooked and drained
  • 1 small tomato, chopped
  • salt and pepper to taste
  • 1 tablespoon fresh lime juice
  • 3 tablespoons goat cheese

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8 or 9 inch square baking dish.

Heat the oil and butter in a large skillet over medium heat. Add garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Add Swiss chard, cover and cook for 4 minutes. Uncover and mix in the pinto beans, tomato, lime juice, salt and pepper. Cover and continue cooking until the chard is wilted, about 4 more minutes.

Transfer the chard to the baking dish and dot with goat cheese, pushing it down into the dish.

Bake for 15 minutes in the preheated oven, or until the goat cheese is warmed.

carrot, orange and radish salad
adapted from
serves 4 to 6

  • 4 carrots
  • 6 radishes
  • 1 handful fresh mint leaves
  • 1 handful fresh cilantro leaves
  • 2 navel oranges
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon sugar
  • 1/2 lemon, juiced
  • 1 teaspoon orange flower water
  • Kosher salt

Slice carrots and radishes as thinly as possible and add to a large bowl. Add mint and cilantro. Remove the peel and pith from the oranges. Working over a bowl to catch the juice, cut between the membranes to remove the orange segments; add them to the carrots. Squeeze the membrane to extract the rest of the juice and add the cinnamon, sugar, lemon juice, orange flower water, and salt, to taste. Mix to dissolve sugar and salt. Pour over the carrot mixture and gently toss to coat. The salad can be served immediately but allowing it to sit for 1 or 2 hours will help the flavors to blend. Just before serving, taste and adjust seasoning.


From the Land 4/18

food for thought
full share: romaine lettuce, red potatoes, oranges, swiss chard, chioggia beets, collard greens, carrots, I’itoi onions
partial: romaine lettuce, red potatoes, oranges, swiss chard


The Issues of Global Food Production class is hosting a Global Foods Dinner on Monday, April 30 at 6pm. This event aims to educate guests about global hunger and food issues by breaking them into groups representing several different countries and being served a meal representative of that county’s socio-economic breakdown. Free tickets are available through CSA, first-come, first-serve, and guests are requested to bring a canned food item for our food drive to benefit a local food bank. Please let me know if you’re interested in attending or would like more information.


The World According to Monsanto
movie showing sponsored by GMO-Free Prescott
April 18 – 6:30pm
Yavapai Title conference room, 1235 E. Gurley

Global Foods Dinner
sponsored by the Issues of Global Food Production class
April 30, 6pm
Prescott College Crossroads Center
ask Erin for more details and ticket info!

last day of Prescott College CSA share
May 2

last day of community CSA share
May 9

Prescott Farmers Market
opens May 12!
Yavapai College front parking lot – 1100 E. Sheldon St.

Prescott Valley Farmers Market
opens June 1
Tim’s Toyota parking lot – corner of Glassford Hill and Florentine

Chino Valley Farmers Market
opens June 7
BonnFire Grill Restaurant – 1667 S. Highway 89

veg of the week

collard greens: Brassica 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 anticancer 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.


citrus collards with raisin redux
adapted from

  • 1 large bunch collard greens, ribs removed, cut into a chiffonade, rinsed and drained
  • 1/2 T extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1/3 cup raisins
  • scant 1/4 cup freshly squeezed orange juice

In a large pot over high heat, bring 2 quarts of water to a boil and add 1/2 T salt. Add the collards and cook, uncovered, for 8 to 10 minutes, until softened. Meanwhile, prepare a large bowl of ice water to cool the collards.

Remove the collards from the heat, drain, and plunge them into the bowl of cold water to stop cooking and set the color of the greens. Drain by gently pressing the greens against a colander.

In a medium-size sauté pan, combine the olive oil and the garlic and raise the heat to medium. Sauté for 1 minute. Add the collards, raisins, and 1/4 teaspoon salt. Sauté for 3 minutes, stirring frequently.

Add orange juice and cook for an additional 15 seconds. Do not overcook (collards should be bright green). Season with additional salt to taste if needed and serve immediately as a side dish, on top of pasta or rice, or in quesadillas.

sweet potato soup with smoked collard greens and turkey
adapted from
serves 6

for soup:

  • 3 large sweet potatoes, diced
  • 1 large white onion, diced
  • 1/3 oz olive oil
  • 1 cup chicken stock
  • 1 small bunch-fresh sage
  • 2 bay leaves
  • Couple sprigs of thyme
  • Light brown sugar to taste
  • Salt and pepper, to taste
  • 3/4 cup heavy cream
  • 1/2 cup unsalted butter
  • Pinch of nutmeg

In a medium to large pot over high eat, add olive oil, sweet potatoes and onions, sweat until caramelized. Add chicken stock and bring to simmer. Tie up all fresh herbs with butcher string and add to simmering soup. Once sweet potatoes are tender, with a slotted spoon remove potatoes from pot and place in a food processor. Strain off cooking liquid and set aside, disregarding herbs. Slowly add cooking liquid, butter, brown sugar, salt and pepper to taste to food processor and mix well.

Pour pureed soup into another pot and bring to a low simmer, add heavy cream and butter. Let simmer while cooing collard greens. Finish by sprinkling nutmeg.

for collards:

  • 32 ounces of chicken stock
  • 3 bunches of collard greens, cleaned and de-stemmed
  • 1 large smoked turkey leg (or two chicken legs and a drop of liquid smoke)
  • 1 bay leaf
  • 1/2 bunch I’itoi onions, diced
  • Salt and pepper, to taste

Add the chicken stock, smoked turkey leg, bay leaf, collard greens, onion and salt and pepper to deep pot and place on stove over high heat. Bring to a boil, reduce heat to a simmer for an hour.

Remove pot from heat. Using a slotted spoon, remove collard greens and turkey from stock. The turkey meat should be very tender. Pick it from the bone and set aside.

Spoon collard greens into bottom of a bowl and then add a few pieces of turkey meat. When ready to serve, pour sweet potato broth over collard greens and turkey.

collard green cornbread pudding

collard greens:

  • 1/2 smoked turkey wing
  • 4 tablespoons butter
  • 4 cups yellow onion, cut to about a medium dice
  • 1 bunch collard greens, washed, leafs trimmed from the stalk and roughly cut
  • 7 garlic cloves, sliced thin
  • 1/2 teaspoon red pepper flakes
  • 4 teaspoon sugar
  • 1 1/2 tablespoon apple cider vinegar (can substitute white wine, red wine or sherry vinegar)


  • 1 cup yellow corn meal
  • 1 cup all-purpose flour
  • 1 1/2 teaspoon salt
  • 3 tablespoon sugar
  • 3 teaspoon baking powder
  • 1/4 cup oil or rendered fat
  • 1 cup milk or butter milk
  • 1 large egg


  • 3 large eggs
  • 1 1/2 cup half and half

Place smoked turkey in a small pot and add enough water to cover the turkey by about half an inch. Simmer for one hour, skimming foam or fat that floats to the top. This will be the liquid used for braising your greens.

Add butter and onions to a medium sized pot and cook over medium low heat until translucent, about 15 minutes. Add collard greens to the pot along with the turkey wing. Pour in enough smoked turkey broth to barely cover the greens and simmer on a low heat until tender but not mushy, about an hour and 45 minutes. One hour into the cooking, add the sliced garlic and red pepper flakes.

Remove the greens and turkey wing. Strain the excess liquid from the greens and return the liquid to the pot and reduce to half a cup and reserve.

Shred the meat off of the turkey wing and incorporate into the greens, along with the sugar and vinegar- allow to cool.

When the greens start simmering, start the cornbread.

First, set your oven to 400F. When hot, place a 10″ cast iron skillet into the oven.

In a mixing bowl, add all dry ingredients and whisk together. Create a well in the middle and add all the wet ingredients and whisk together until evenly incorporated.

Take hot pan from the oven and with a rubber spatula scrape in all the batter and bake. Check after 20 minute with a toothpick, if it comes out wet, bake for an additional 5 minutes. Allow to cool and cut into roughly 1 inch pieces.

Custard: In a blender, add the eggs, half and half, 1 cup of braised greens (meat and all) and reserved braising liquid. Purée until very smooth.

Rough chop the cooled greens and place in a mixing bowl with the cornbread and the custard. Mix all ingredients together, careful not to break up the cornbread too much. Evenly distribute contents of the bowl in a buttered cast iron or non-stick pan, cover with aluminum foil and bake at 350F for one hour and 10 minute. Allow to bake without the foil for the final 15 minutes.

From the Land 4/11

food for thought
full share: artichokes, I’itoi onions, green kale, grapefruit, choice of french breakfast radishes or white onion, carrots, dried chilies, sweet potatoes
partial: artichokes, I’itoi onions, green kale, grapefruit


PLEASE make sure you are returning your milk jars EVERY WEEK!! Our milk providers depend on the returned jars in order to fulfill each week’s order. To further stress the importance of returning jars on time, you will be charged for un-returned jars at the rate of $5/jar. Thank you!


Growing Community through School Gardens
sponsored by the Cultivating Learning through School Gardens class
presentation, networking and dinner (bring your own bowl and utensils)
April 11 4:30-6pm
Prescott College Crossroads Center

The World According to Monsanto
movie showing sponsored by GMO-Free Prescott
April 18 – 6:30pm
Yavapai Title conference room, 1235 E. Gurley

Global Foods Dinner
sponsored by the Issues of Global Food Production class
April 30, 6pm
Prescott College Crossroads Center
ask Erin for more details and ticket info!

Prescott Farmers Market
opens May 12!
Yavapai College front parking lot – 1100 E. Sheldon St.

Prescott Valley Farmers Market
opens June 1
Tim’s Toyota parking lot – corner of Glassford Hill and Florentine

Chino Valley Farmers Market
opens June 7
BonnFire Grill Restaurant – 1667 S. Highway 89

veg of the week

chiles: Capsicum annuum

The dried chile peppers we are receiving today are an Anaheim hybrid called the Arizona 20. This particular variety has been bred in Arizona by the Curry Seed and Chile Company in Sunsites, for consistent quality, flavor and heat. And yes – these are a little hot – they range 500-2000 Scoville heat units (same as Anaheim). While 80% of the chiles sold in the US originated at the Curry farm, the chile itself originated in the Americas and has since spread throughout the world. They have been eaten on this continent for at least 7,500 years, and are important to South and Central American cuisine, as well as those of the countries they spread to: Philippines, India, China, Indonesia, Korea, and Japan.

Uses: Dried chiles are ground to a powder before reconstituting to make a chile paste, the basis for much Southwest cuisine.

Nutrition: Chiles are used medicinally to treat a variety of ailments, including arthritis, post-mastectomy pain, and headaches. The heat comes from the presence of capsaicin, Red chiles contain high amounts of vitamin C and carotene (vitamin A), and are a good source of vitamin B, potassium, magnesium, and iron. The high vitamin C content helps increase the uptake of non-heme iron from grains and beans, hence the popularity of eating these foods together. Eating spicy foods improves circulation and metabolism, stimulates digestion and stomach acids, clears the sinuses and promotes sweating and detox.

To store: As these chiles have been dried, they are best stored in a tightly-sealed container in a dark, dry, cool place like a pantry. They should easily last for up to a year without compromising their quality or taste.


garlic chile paste
adapted from

  • 10 to 15 dried whole chilies, about 2 to 3 ounces
  • 2 tablespoons neutral oil, like grapeseed or corn
  • Salt
  • 2 cloves peeled garlic, optional

Put the chilies in a bowl and cover with boiling water and a small plate to keep them submerged. Soak for about 30 minutes, or until soft. Reserve a bit of the soaking water. Clean each chili: remove the stem, then pull or slit open; do this over the sink, as they will contain a lot of water. Scrape out seeds, retaining some if you want a hotter paste.

Put the chilies along with any seeds you might be using, the oil, a large pinch of salt and the garlic, if you are using it, in a blender or food processor. Purée until smooth, adding a spoonful of soaking water at a time, until consistency is a thick paste.

Use immediately or cool, cover tightly, and refrigerate for up to two days. Just before serving, taste and adjust seasoning if necessary.

Use as a condiment or as a base for enchilada sauce.

arizona-style enchilada sauce
adapted from

  • 2 Tbs. oil
  • 1 Tbs. flour
  • 2 cups chili paste
  • 3 to 4 cups hot water or meat broth
  • 1 tsp garlic powder
  • 1/4 tsp cumin seeds, ground
  • 1 tsp oregano

Brown oil and flour in a saucepan. Add chile paste, water and spices and simmer for 15 minutes. Note: for thicker sauce, use less liquid. Use over burros, chimichangas or enchiladas.

chocolate chile cake
adapted from

chocolate chile cake:

  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 cup plus 2 tablespoons cake flour (not self-rising)
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened, non-alkalized cocoa powder
  • 2 cups water
  • 2 tablespoons medium ground red chile
  • 1 tablespoon vanilla extract
  • 1 cup unsalted butter, cut into pieces and softened
  • 1/2 cup buttermilk
  • 2 large eggs at room temperature

Chocolate frosting:

  • 3/4 cup unsalted butter
  • 3/4 cup unsweetened non-alkalized cocoa powder
  • 1/4 cup plus 2 tablespoons buttermilk
  • 1 1/2 pounds confectioners sugar
  • 1 1/2 tablespoons bourbon
  • 3 tablespoons vanilla extract
  • 1 1/2 cups chopped walnuts

For the Cake

Preheat the oven to 350 degrees and place a rack in the center of the oven. Butter two 9-inch round cake pans and line the bottoms with circles of parchment or waxed paper. Lightly dust the sides of the pans with flour, tapping out the excess.

For best results, use a mixer with a wire whip attachment. Combine the flours, sugar, baking soda, salt, and cocoa and beat on low speed until well mixed.

In a medium saucepan, cook 1 cup of the water with the chili powder over medium heat until simmering. Remove the pan from the heat and stir in the vanilla.

Add the softened butter to the dry mixture and beat thoroughly on medium-low speed. The mixture should be grainy. Raise the speed to medium and gradually add the remaining cup of water and the buttermilk. Add the eggs on at a time, beating well after each addition.

Slowly add the hot water/chile mixture and continue to beat just until well combined–be sure not to overbeat. Pour the mixture into the pans and bake for 35 to 40 minutes or until a toothpick inserted into the centers of the cake comes out clean.

To cool, set the pans on a wire rack for 15 minutes. Then turn the cakes out onto the rack, remove the paper from the bottom, and immediately reinvert so that the risen tops don’t flatten. Let sit until completely cool before frosting.

For the Frosting

Combine the butter and cocoa in a large saucepan and melt over medium heat. Stir in the buttermilk. Add the confectioner’s sugar a little at a time, stirring with a wired whisk between additions. Stir in the bourbon and vanilla. The frosting should stiffen as it cools. When it has reached a spreadable consistency, assemble the cake.

If necessary, trim the tops of the cakes so they are level. Place one of the cake layers onto a 9-inch round cardboard cake circle. Spread 1 cup of the chilled frosting over the cake layer. Sprinkle 1 cup of the chopped walnuts over the frosting. Place the second layer of the cake onto the frosted base. Use the remaining frosting to cover the top and sides of the cake. Finish the top of the cake by holding the spatula at a slight angle and making several strokes to smooth the top. To decorate the cake, press the remaining walnuts against the lower half of the side of the cake and on top of the cake.

From the Land 4/4

food for thought
full share: golden beets, red potatoes, spaghetti squash, onions, radicchio, swiss chard, fennel, collard greens
partial: golden beets, red potatoes, spaghetti squash


PLEASE make sure you are returning your milk jars EVERY WEEK!! Our milk providers depend on the returned jars in order to fulfill each week’s order. To further stress the importance of returning jars on time, you will be charged for un-returned jars at the rate of $5/jar. Thank you – we appreciate your cooperation!


The World According to Monsanto
movie showing sponsored by GMO-Free Prescott
April 18 – 6:30pm
Yavapai Title conference room, 1235 E. Gurley

Prescott Farmers Market
opens May 12!
Yavapai College front parking lot – 1100 E. Sheldon St.

Prescott Valley Farmers Market
opens June 1
Tim’s Toyota parking lot – corner of Glassford Hill and Florentine

Chino Valley Farmers Market
opens June 7
BonnFire Grill Restaurant – 1667 S. Highway 89

veg of the week

radicchio: Cichorium intybus

Radiccio, also known as Italian chicory, is a leafy green with a spicy and bitter taste that mellows when roasted, grilled, or otherwise cooked. Pliny the Elder in the 1st century wrote of its blood purification properties and as an aid for insomnia.

Uses: In its native Italy, radicchio is usually eaten grilled in olive oil or in risotto, but can also be eaten raw in salads, in pasta, or in tapenade. It is recommended in combination with balsamic vinegar, olive oil, honey, lemon, bacon, garlic, anchovies, butter, and cheese.

Nutrition: Radicchio is commonly revered as toxic to intestinal parasites, and for this reason is often used as a supplement to cattle feed. It is an excellent source of vitamin K, vitamin C, folate and copper, as well as containing more antioxidants than spinach or blueberries! It is very low in calories, and fat-free and cholesterol-free.

To store: As with other greens, store unwashed wrapped in plastic in your fridge’s crisper drawer (or the coldest part of the fridge).

Killer Coke: Bringing Coke to Justice

We all know that Coke (and other sodas) have no nutritional benefit, and can be very dangerous when consumed regularly. But what do you know about their corporate practices, such as environmental effects and labor treatment? More information has come to light about Coca-Cola over the past several years; for instance they have been accused of stealing natural resources and even murdering their own employees!

In India, Coca-Cola operates almost 50 bottling plants, and much suffering and widespread controversy has been attributed to the corporation. To begin with, each bottling plant pumps around 400,000 gallons a minute- that’s 211 billion gallons a year! This has caused the levels of groundwater tables to drop many meters in a handful of sites. This alone deprives the local subsistence farming villagers from growing crops because of the lack of clean water. The waste from the plant contaminates the water left for the villagers, through accidental spills and seepage, and Coca Cola was even caught passing out free
“fertilizer” that was in fact just chemical sludge from their factory. Coke was kicked
out of the Rajasthan and Kerala states under the assertion that access to clean water is a basic right.

As with many transnational corporations, Coke has historically paid their overseas workers far below a basic living wage; they were accused of hiring a private army to kill the union leaders and over 4000 members when their Columbian workers try to unionize. Coincidence? Coca-Cola denies having any involvement in these deaths and has defended themselves well in the U.S. judicial system, with which they have been consistently involved for multiple human rights abuses cases. A campaign called Killer Cokeaims to bring Coca-Cola to justice for their atrocious string of crimes.

Over the years 60 major colleges around the world have banned Coca-Cola products from their campuses. Many of these schools have tens of thousands of students, so Coke has given millions of dollars in funding in exchange for exclusive rights to supply drinks on campus. Obviously, this can be a valuable agreement for both parties. The few universities who were so irate by the behaviors of the corporation broke off their contracts and banned the product from campus. Though Prescott College has not been one of these beneficiaries, it also has not banned Coke products. One can decide to not
support Coca Cola by boycotting their products: Odwalla, Barq’s, Bacardi Mixers, Cristal, Dasani, Sprite, Fanta, Glaceau, Full Throttle, Fuze, Hi-C, Honest Tea, Minute Maid, Nestea, Powerade, and Zico coconut water.

For more info:

Shiva, Vandana. “India: Soft Drinks, Hard Cases.”
Sulehria, Farooq. “Hopenhagen, Hypocracy and Coca-Cola.” Committee for the Abolition of Third World Debt.


warm radicchio, pear and manchego salad
adapted from
makes 4 side salads

For the dressing:

  • 1/4 cup olive oil
  • 1.5 tbsp. sherry vinegar (or red wine vinegar)
  • 1 tbsp. Dijon mustard
  • 1 tbsp. honey
  • pinch salt
  • 1 tbsp. olive oil
  • 2 heads radicchio, quartered and stem removed
  • 2 oz. Manchego cheese, thinly sliced (or substitute another hard cheese like parmesan)
  • 2 pears, cored and thinly sliced
  • pinch salt

Whisk the dressing ingredients together until well-combined. Set aside.

Heat a grill or grill pan to medium-high. While it’s heating, brush the radicchio pieces with olive oil on all sides. Place the radicchio on the grill for about 4 minutes on each side, or until it wilts and starts to brown.

Remove to a plate, place Manchego and pear slices on top and drizzle with dressing.

chard and radicchio saute
adapted from
makes 4-5 servings

  • 1 bunch rainbow chard
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 medium onion, cut into 3/4-inch pieces
  • 2 garlic cloves, minced
  • 1/2 pound radicchio (about 1 large heads), cored, cut into 1-inch wedges, leaves separated
  • 1 tablespoon (or more) red wine vinegar
  • 2 tablespoons currants (optional)
  • 3 tablespoons pine nuts, toasted

Cut ribs from chard; chop crosswise into 1-inch pieces. Slice leaves crosswise into 1-inch strips.

Melt butter with oil in large pot over medium heat. Add onion and garlic; cook until onion is tender, stirring occasionally, about 4 minutes. Add chard ribs; cover and cook until tender, about 6 minutes. Working in batches, add chard leaves and radicchio, stirring until wilted. Cook uncovered until vegetables are tender, stirring often, 8 to 10 minutes. Stir in 1 tablespoon vinegar and currants, if desired. Season with salt and pepper and more vinegar, if desired.

Using slotted spoon, transfer chard mixture to bowl. Sprinkle pine nuts over.

spaghetti squash, leek, and potato frittata
adapted from
makes 4 servings

  • 1/3 cup milk
  • 2 tablespoons finely chopped fresh or 2 teaspoons dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 5 large egg whites, lightly beaten
  • 2 large eggs, lightly beaten
  • 2 cups cooked spaghetti squash
  • 1 teaspoon butter
  • 2 cups potatoes, grated
  • 1 cup thinly sliced onion (about 1 medium)
  • 1/4 cup (1 ounce) shredded Gruyère or Swiss cheese

Combine first 6 ingredients in a large bowl; stir in squash.

Melt margarine in a large nonstick skillet over medium- high heat. Add potatoes and leek; cook, stirring constantly, 7 minutes or until lightly browned.

Add egg mixture to skillet. Cover, reduce heat to low; cook 10 minutes or until center is almost set. Sprinkle with cheese and cook covered until center is set and cheese is melted.