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 12.12

announcements

Students/PC members: are you signed up for the Spring Share? If you’re not sure, please ask and we’ll check your contract. This is your last day of Fall Share!

food for thought

full share: cucumbers, potatoes, roasted ancho chiles, cabbage, garlic, sweet onions, butternut squash, and carrots

partial share: cucumbers, potatoes, roasted ancho chiles, and cabbage

veg of the week

cabbage: Brassica oleracea var. Capitata

Descending from the wild cabbage, as do broccoli, turnips, and most cooking greens, cabbage is now found in a variety of colors and varieties, and found throughout the world. It is a staple of Asian cooking, and though half of the world’s brassicas are grown in China, the cabbage is thought to have been domesticated in Europe around 1000 BC, becoming widely popular throughout Europe by the Middle Ages. And they range in size, with the largest recorded at 138.25 lbs! (Don’t worry, ours will be closer to 2 lbs!)

Uses: Fermenting for sauerkraut or kimchi, slicing thin and mixing with mayonnaise for coleslaw, or stir-frying with other vegetables are all simple and common ways to eat cabbage. Short steaming is the most effective nutrient-preserving cooking technique.

Nutrition: Cabbage is rich in vitamins A and C (antioxidants, strengthen immune system), anthocyanins (anti-inflammatory nutrients), and glucosinolates (help prevent cancer). In addition, cabbage provides digestive tract support and cardiovascular support.

To store: Put the whole head in a plastic bag and store in your refrigerator’s crisper drawer – it will keep here for 1-2 weeks. Keep the outside leaves on during storing. Once cut, it starts to lose nutrients, so chop only just before using! 

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Chino Valley Farm
by Alex Deck

Sixteen years ago Mike and Kate O’Conner started farming tomatoes. Back then “growing food was a business” says Kate. Today, she says “it’s turned into more of a lifestyle…. Growing people’s food is a kind of sacred trust.” The farm has grown to include more than fifty different products, not including thirty-five types of tomatoes. Food grown on their farm ranges from asparagus and zucchini to berries and fruit. Most of the fruit is stone fruit, peaches etc.

The farm is eleven acres with two to three acres in production, plus an acre of greenhouses. There are two barns and two greenhouses. It’s run by the family, Mike, Kate and two daughters, a few employees and about four to five interns at a time totaling between ten and fifteen people. The interns find the farm via WWOOFing or GrowFood.org. Besides the PCCSA, they sell at half a dozen farmers markets during the growing season, including the Prescott and Prescott Valley Farmers Markets, and through the YC Grown Farming Co-op. They provide the PCCSA with about half of our items during our season, ranging from tomatoes and strawberries to winter squash, onions, and potatoes.

Looking to the future, their eldest daughter is showing increasing interest in the farm and starting to can tomatoes in their commercial kitchen. Mike and Kate are very excited about this and thinking about future business opportunities. Recent successful canning endeavors have included strawberry preserves, vinegar and prickly pear syrup.

Visit their Facebook page here.

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gingered cabbage
adapted from World’s Healthiest Foods
serves 4

  • 6 C thinly sliced cabbage
  • 1/2 C chopped scallions (or sub sweet onion)
  • 1 T minced garlic
  • 1 T minced fresh ginger
  • 1 T chicken or vegetable broth
  • 1-1/2 T soy sauce
  • 1/2 T rice vinegar
  • salt and white pepper to taste

Slice cabbage and mince garlic and let them sit for 5 minutes to bring out their health-promoting properties.

Heat 1 T broth in a large stainless steel skillet. Sauté cabbage, scallion, garlic, and ginger over medium heat for 3-4 minutes stirring frequently.
Add soy sauce and rice vinegar, and season with salt and pepper to taste.
roasted winter squash with cabbage and onions
adapted from farmer dave’s
serves 6
  • 1 small butternut squash
  • 1-3 T extra virgin olive oil
  • 1/2 onion, chopped
  • 1 t coarse sea salt
  • 3 T balsamic vinegar
  • 2 garlic cloves, minced
  • 1 cabbage, chopped

Preheat oven to 425 degrees F. Leaving the skin on, cut squash in half, remove seeds and chop into bite-size pieces. In large bowl, combine squash with onions, vinegar, 1-2 tablespoons olive oil, and salt. Spread out onto cookie sheet and roast 30 minutes or until soft. Remove from oven and set aside.

Heat remaining tablespoon of oil in large sauté pan over medium heat. (For an oil-free version, heat a quarter cup of water in a sauté pan until it boils). Saute garlic until fragrant (about 2 minutes). Fold in cabbage a little at a time until it all fits in pot and cook until tender, adding water or broth as needed to prevent burning. Remove from heat, add roasted squash, toss to evenly distribute and serve.

balsamic-molassis roasted potatoes, cabbage, carrots, and onions
adapted from big mike’s eats
serves 4 as side dish
  • 1 cabbage, sliced into 1/3 inch strips
  • 1 onion, sliced into thin half rings
  • 4-5 fingerling potatoes, sliced into 1/4 rings
  • 6 carrots, sliced on the diagonal into big bites
  • 1 T molasses
  • 3 T balsamic vinegar
  • 3 T stone ground mustard
  • 1 1/2 t dried thyme
  • 3 t sea salt

Preheat your oven to 450˚

Prep your vegetables. Toss the carrots, potatoes, and leeks into a high-heat safe baking vessel with a lid, like a casserole dish or dutch oven. Separate the onion rings from each other. Add the molasses, balsamic, mustard, thyme, and salt, then mix well.

Add the cabbage, making sure to pull the pieces apart a little bit. Stir well to get coated in the dressing, then put the lid on the container and pop it into the preheated 450˚ oven for 45 minutes or until the potatoes are tender and all vegetables are golden brown and fragrant.

Author’s tip: extra great with fresh made applesauce! Enjoy!