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

announcements

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!

upcoming

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.
http://killercoke.org

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warm radicchio, pear and manchego salad
adapted from http://www.bitchincamero.com/2009/01/warm-radicchio-pear-manchego-salad/
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 http://www.epicurious.com/recipes/food/views/Rainbow-Chard-and-Radicchio-Saute-362533
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 http://www.myrecipes.com/recipe/spaghetti-squash-leek-potato-frittata-10000001979219/
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.

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