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 10.24

announcements

Happy Food Day! Besides enjoying a wonderful selection of fresh veggies, how will you celebrate? How about by learning about “The Art of Fermentation” with Sandor Katz? That’s right, this nationally-recognized fermentation master is giving a FREE presentation tonight at Prescott College (Mariposa Bldg – across Grove from main campus). This exciting event will be followed by a book signing and sneak peak/pre-opening at the new Peregrine Books on Cortez. (What a way to celebrate!)

This Saturday is the last day of the Prescott Farmers Market! Join us 7:30-noon for Customer Appreciation Day, complimentary coffee and homemade pumpkin pie, and discounts on merchandise!

Just added: CSA Soup Share! Made by Cottonwood-based farmer and caterer JoJo Brashears, utilizing all local ingredients, you can now supplement your CSA produce share with 2 lbs of soup each week for only $10/wk! The soup will be distributed with the other shares November through mid-May, and you can sign up for any weeks you want, no commitment necessary. Pre-select vegan/vegetarian, omnivore, or other option. I’ll have sign-up sheets/calendars out today – please ask for more info!
*FYI: if we don’t have enough members sign up, we’ll decrease the distribution to every other week

Where will you get your Thanksgiving turkey? Ridgeview Farms in Paulden raises GMO-free, grass-fed turkeys and has reserved several for us! The birds will be on the large side – 18-20 pounds – and are $3.75/lb. Notice the sign-up sheet next to the CSA sign-in sheet at distribution today, and let us know if you’re interested. You can reserve your bird for $25 deposit.

On that note – CSA distribution will happen on Tuesday the week of Thanksgiving! Mark your calendars, as the Bookstore/CSA will not be open from Wednesday November 21 through the next Monday.

food for thought
full share: choice of kabocha/buttercup/acorn squash/pie pumpkin, beets, arugula, salad mix, radishes, roasted peppers, parsnips, and fingerling potatoes!

partial share: choice of kabocha/buttercup/acorn squash/pie pumpkin, salad mix, fingerling potatoes, and radishes!

veg of the week

parsnipsPastinaca sativa

The parsnip is related to the carrot, parsley, celery, fennel, and celeriac. It is pale in color and sweeter than carrots, especially when cooked. Parsnips are native to the Mediterranean and were introduced to Europe by Roman soldiers traveling north. They have been cultivated since Roman times and are traditionally more common in colder areas, where they have a tendency to grow larger and sweeter than in warmer areas.

Uses: While parsnips can be eaten raw, they are most commonly cooked through boiling, steaming, or roasting, or slicing thin and frying for parsnip crisps. The buttery, slightly spicy, and sweet flavor lends itself well to stews, soups and casseroles. When boiled, the parsnip lends a delicious flavor to the water, so save it for broth! Because they are so starchy, they are also an excellent substitute for potatoes.

Nutrition: Parsnips contain higher amounts of nutrients than carrots, and are especially rich in potassium, dietary fiber, folic acid, and calcium, as well as the vitamins B1, B2, B3, C, iron, and zinc.

To store: Select firm parsnips. Store in a perforated plastic bag in the refrigerator, where they will keep for up to 3 weeks.

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Vegan, Vegetarian or Carnivore?
by Alex Deck

Good question, I don’t know. One of Micheal Pollan’s “food rules” is “don’t eat anything your great-grandmother wouldn’t recognize as food.” My great-grandmother ate meat. However, there are plenty of people out there, myself included, who feel better without meat. Many people decide to abstain from animal products for moral or spiritual reasons. Those reasons aside, here is a bit of information about nutrition that can help us make informed decisions about our diet.

Our bodies are so amazing that, given enough calories, we can create most of the nutrients we need. However, there are a few items we cannot create and therefore must ingest. Water, proteins, carbohydrates, fats, vitamins, fiber, and minerals all contain some things that are essential for us.

Below is a list of of foods divided into five categories. By eating some of the foods from each category all our dietary needs should be met.

  • Calories: Nuts, animal fats, cheese, oils and chocolate
  • Amino acids: Nuts, soy protein, fish, eggs
  • Fatty acids: Walnuts, dark leafy greens, eggs from free range chickens, flax seed, fish
  • Minerals: Meat, beans and legumes, fruits, dairy, nuts, grains, seafood
  • Vitamins: Seeds, bananas, dark leafy greens, fish

Much is still unknown about what is really necessary for us to eat. The manner in which we eat is also important. For example, the food-related disease rate is much lower in France although they eat lots of foods rich in saturated fats. Important to note when considering this “French Paradox” is that the French typically eat very slowly and regularly. Perhaps giving their digestive system a chance to do its job.

Cited

http://www.editorsweb.org/nutrition/essential-nutrients.htm
http://www.healthy-vitamin-choice.com/minerals-in-foods.html
http://www.brainstrongdha.com/nourish_the_brain/the_brain_and_dha
http://www.askdrsears.com/?q=topics/family-nutrition/dha/dha-brain-
http://en.wikipedia.org/wiki/French_paradox

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butternut squash and parsnip quesadilla with ginger-lime beet salsa
adapted from foodista
serves 4-6

  • 2 parsnips
  • 2 T butter
  • coarse salt and cracked black pepper
  • 1/4 t nutmeg
  • olive oil
  • small butternut squash
  • garlic clove, minced
  • 1 t ground cumin
  • 2 large (burrito sized) flour tortillas
  • 1 C shredded mozzarella cheese
  • optional sour cream

Ginger-Lime Beet Salsa:

  • 2 medium beets
  • 1 t grated ginger
  • 1 t lime juice
  • 1 t basil, rolled and sliced thin
  • 1 C cilantro leaves, roughly chopped
  • 1 t minced fresh red chili pepper
  • 1 small garlic clove, minced
  • 1 C sweet onion, minced
  • coarse salt and cracked black pepper
  • 1 teaspoon olive oil
FOR THE PUREES
Preheat oven to 375°F
Peel and chop parsnips into similar size pieces. Place in a large pot of cold, salted water. Bring to a boil. Let parsnips boil for a while, check for doneness with a fork (parsnips are tough, let them get very soft). Drain water and cool for 5 minutes. Use a paddle whip or hand mixer to mash parsnips; add 1 tablespoon of butter, a pinch of salt and pepper and nutmeg and set aside.
While parsnips are boiling, slice butternut squash in half again. (Reserve the other 3/4 of butternut squash for another recipe). Drizzle the quarter of butternut squash with olive oil and sprinkle with salt and pepper and place flesh side down onto a baking sheet. Bake for 25-30 minutes or until fork-tender. Meanwhile, add the remaining tablespoon of butter and minced garlic to a small sauté pan over medium-high heat and sauté for only 30 seconds stirring constantly, until garlic is fragrant, but not burned. Set aside.
Once squash is done, remove from the oven and cool for several minutes. Then discard the seeds, scoop out the flesh, and place roasted squash into a mixing bowl. Add cumin, a pinch of salt and pepper and garlic butter to the bowl. Use a mixer with a paddle whip or a hand mixer to mash until just combined. Set aside.
Adjust oven to broil. Lay out two tortillas on a baking sheet. Spread about a 1/2 cup of roasted parsnip and 1/2 cup of butternut squash over each tortilla. Divide mozzarella on top of each tortilla and fold the tortillas in half. Place baking sheet on the middle rack in the oven. Cook for 1 minute, flip quesadillas and cook for 1 more minute- watch so they don’t burn! Remove from oven. Use a knife or pizza slicer to cut quesadillas. Top with Ginger-Lime Beet Salsa and optional sour cream and serve.
FOR THE SALSA (Makes approx. 1 ½ cup):
Preheat oven to 400°F After removing stems, rinse beets well and place in a small baking pan. Cover securely with foil. Place into the oven and let cook for approximately 40 minutes. Check after 30 minutes- they will be done when a knife can be easily inserted into each one.
While beets are cooking, add ginger, lime juice, basil, cilantro, chili pepper, garlic, sweet onion, a pinch of salt and pepper and olive oil to a medium sized mixing bowl. Once beets are done, remove from the oven and cool slightly. Use a paper towel to easily remove the beet skins. Cut beets into small dice and place them into the mixing bowl with the rest of the ingredients and mix well. Season to taste with a pinch of salt.

leek, potato and parsnip soup
adapted from the copycat cook

  • 3 large Yukon gold potatoes, diced
  • 3 leeks, rinsed thoroughly and rough chopped
  • 1 medium parsnip, peeled and diced
  • 1 garlic clove, minced
  • 1 t ground black pepper
  • 4 C vegetable broth
  • 1 t dried thyme
  • handful of chopped kale

Combine potatoes, leeks, parsnip, garlic, pepper, thyme and broth in large pot. Bring ingredients to a boil then reduce heat and simmer for about 45 minutes until everything is tender. Remove from heat.

Using a blender, blend ingredients until there are no lumps. Return soup to the stove and add more liquid as needed. Toss in kale and let it wilt. Remove from heat and serve.

spicy thai carrot and parsnip salad
adapted from cool recipes
serves 3

  • 3 T lime or lemon juice
  • 3 T fish sauce
  • 1 T sugar
  • 1 t chopped garlic
  • 1 red or green chili chopped (optional – leave out if you don’t want it spicy)
  • ½ red onion finely sliced
  • 1 medium tomato, cut into 8 wedges
  • 3 C coarsely grated carrot
  • 3 C coarsely grated parsnip

Put all the ingredients into a large serving bowl and toss well to combine.

Garnish with the mint leaves and serve.

From the Land 10.17

food for thought
full share: onions, choice of spaghetti or butternut squash, carrots, garlic, cherry tomatoes, kale, pinto beans, and choice of chives or parsley!

partial share: onions, choice of winter squash, carrots, and cherry tomatoes!

veg of the week

spaghetti squashCurcubita pepo

Like other squashes (with which it shares a scientific name), the spaghetti squash most likely originated in the Americas but has since spread worldwide. These winter squashes (meaning they have a hard rind when fully mature) are pale to yellow in color, and when cooked the flesh is stringy and sweet.

Uses: Because of its stringy texture, spaghetti squash is often substituted for pasta. It is easy to bake: cut in half (lengthwise) and place cut side down on a baking tray with a bit of water. Bake at 350 until the shell is soft. Cool to touch, then scrape out flesh with a serving fork, loosening the strings. The baked squash can be topped with tomato sauce and cheese, sauteed with olive oil and garlic, or topped with sugar and sugar for a sweet treat.

Nutrition: Spaghetti squash is very low in calories, fat and carbohydrates, and therefore makes a great substitute for pasta. It is very high in water content and is therefore not as nutrient rich as other winter squashes, but still has good amounts of calcium, vitamins A and C, and dietary fiber.

To store: Store uncut squash in a dry, dark room at room temperature for up to a month. It can also be cooked, scraped from the skin, and stored in a plastic freezer bag.

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Mexican American Studies Banned in Tucson Arizona
by Alex Deck
Hello PCCSA members and fellow Arizonans. I have something very important to share with you this week, off the topic of food, concerning education in Arizona. Recently I sat in on a viewing of the film, Precious Knowledge, shown nationwide on Friday, October 12th. Here is just a little bit about what I learned.

The dropout rate for latinos nationally is 56%. In Tucson, AZ, the MAS (Mexican American Studies) program dropout rate was 2.5%. Unfortunately this program was abolished in 2009. Why? Because it was believed that militant and anti-American ideals were being taught to its students. This program “inflame[s] racial resentment” says John Huppenthal, Arizona’s Superintendent of Public Instruction. Huppenthal believes that the program gave its students the opinion that they are the oppressed. MAS provided its students with information about the appalling incarceration and graduation rates among Mexican Americans. In addition, students were taught about their cultural heritage, giving them a sense of identity. Telling students they are being treated unfairly and then empowering them is a scary thing.

From what I can tell, very little research was done on the part of TUSD (Tucson Unified School District) towards investigating this program before shutting it down. Huppenthal sat in on one class.

Today the fight for racial equality continues. Two of the program’s professors are being sued. A fundraiser to help them in their legal battles is being held. If you feel inclined you can visit this site to make a donation. http://saveethnicstudies.org/meet_us.shtml

I hope you will watch these two short videos:

A Daily Show clip on the situation

Introduction to the documentary, Precious Knowledge

I encourage you to look more into this pertinent issue on the state of Arizona’s educational affairs. (Links to articles found below).

Cited

http://latino.foxnews.com/latino/news/2012/04/19/neither-banned-nor-allowed-mexican-american-studies-in-limbo-in-arizona/

http://www.npr.org/2012/01/18/145397005/mexican-american-studies-bad-ban-or-bad-class

http://threesonorans.com/

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spaghetti squash with sausage, kale, and sundried tomatoes
adapted from serious eats
serves 4

  • 1 small spaghetti squash, about 2 1/4 pounds, cut in half lengthwise
  • 2 1/2 T butter
  • Salt and pepper
  • 3/4 C drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
  • 1 lb. Italian sausages, crumbled
  • 1 bunch kale
  • 2 large cloves garlic, chopped
  • 1 3/4 C  chicken broth
  • 1/2 C white wine
  • 1/2 C shredded Parmesan, plus additional for garnish
  • 1/3 C chopped fresh basil leaves
  • 8 oz fresh mozzarella, drained and cubed

Preheat an oven to 375°F.

Place the squash cut-side down in a baking dish, and add enough water in the pan to come 1/2 an inch up its sides. Cover with aluminum foil and bake for 45 minutes, then turn over and cook, covered, until the the squash is very tender, an additional 15 minutes.

Cool the squash slightly, remove the seeds with a spoon, then use a fork to gently pull the strands away from the peel. Toss with the butter while still warm, and season to taste with salt and pepper.

While the squash is cooking, heat the reserved tomato oil in a large (12-inch) skillet over medium heat until shimmering. Add the sausage and cook until browned, breaking up as you go, about 8 minutes. Remove the meat to a bowl with a slotted spoon, leaving the fat behind in the pan.

Add the garlic and kale to the skillet and cook, stirring often, until the garlic is very fragrant and the kale begins to soften, 2-3 minutes. Add the sun-dried tomatoes, chicken broth, and vermouth. Bring to a boil and cook until the kale is very tender and the liquid is nearly all reduced.

Return the sausage to the skillet and add the Parmesan and basil. Toss well to combine and season to taste with salt and pepper. Serve with the warm spaghetti squash and top with the mozzarella.

spaghetti squash salad
adapted from taste of home
serves 8

  • 1 spaghetti squash (about 2-1/2 pounds)
  • 1 large onion, finely chopped
  • 1 C sugar
  • 1 C diced celery
  • 1/2 C chopped sweet red pepper
  • 1/2 C chopped green pepper
  • 1/2 C vegetable oil
  • 1/4 C vinegar
  • 1/2 t salt

Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a 13-in. x 9-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30-40 minutes or until tender. When cool enough to handle, scoop out the squash, separating strands with a fork.

Combine remaining ingredients in a bowl; add the squash and stir well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon as a salad or as a relish with burgers and hot dogs. Store in the refrigerator.

curried winter soup
adapted from all recipes

  • 1 onion, chopped
  • 3 cloves crushed garlic
  • 1 T olive oil
  • 1 1/2 t curry powder
  • 1 t ground cumin
  • 1 t ground turmeric
  • 8 C vegetable stock
  • 1/4 C dry lentils
  • 2 C diced tomatoes
  • 1/4 C uncooked white rice
  • 1 C frozen corn
  • 1/4 C elbow macaroni
  • 1 small spaghetti squash

Place cut side of the squash down in a lightly oiled baking pan. Bake at 350 degrees F for 30 minutes, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. Shred squash with a fork.

In a large soup pot, saute onions and garlic in olive oil. Add curry powder, cumin, and turmeric. When onions are transparent, add stock and lentils and bring to a boil. Reduce to simmer and add chopped tomatoes and juice.

If using brown rice, add the rice 10 minutes after adding the lentils, if using white rice, add rice after 25 minutes along with the can of corn. (Add the can of corn at the same time you add rice, white or brown).

After 35 minutes, add the macaroni and spaghetti squash. Simmer until rice and pasta are cooked.

From the Land 10.10

food for thought
full share: black eyed peas, okra, leeks, beets, roma tomatoes, head lettuce, potatoes, and roasted chiles!

partial share: roma tomatoes, head lettuce, potatoes, and roasted chiles!

veg of the week

black eyed peasVigna unguiculata

This subspecies of the cowpea probably originated in Africa, but cultivated heavily throughout Asia. It reached the southern United States through Virginia in the 1700s, and became a common part of southern cuisine.

Uses: Fresh black-eyed peas do not have to be soaked before cooking, and cook faster than dried. Watch your cooking time – you want them soft to chew but not falling apart.

Great recipe ideas from Wikipedia:

  • Hoppin’ John,” made of black-eyed peas, rice, and pork, is a traditional dish of Southern United States.
  • Texas caviar, another traditional dish in the American South, is made from black-eyed peas marinated in Italian salad dressing and chopped garlic, and served cold.
  • In Portugal, black-eyed peas are served with boiled cod and potatoes, with tuna, and in salads.
  • In Vietnam, black-eyed peas are used in a sweet dessert called chè đậu trắng (black-eyed peas and sticky rice with coconut milk).
  • In Greece, Turkey (Börülce salatası), and Cyprus, black-eyed peas are eaten with vegetables, oil, salt, andlemon.[8] in Syria and Lebanon Lobya or green black-eyed-beans are cooked with onion, garlic, tomatoes, peeled and chopped, olive oil, salt and black pepper.
  • In the northern part of Colombia, they are used to prepare a fritter called buñuelo. The beans are immersed in water for a few hours to loosen their skins and soften them. The skins are then removed either by hand or with the help of a manual grinder. Once the skins are removed, the bean is ground or blended, and eggs are added, which produces a soft mix. The mix is fried in hot oil. It makes a nutritious breakfast meal.
  • In Pakistan and northern India, lobia is cooked as daal.
  • In West Africa and the Caribbean, a traditional dish called akkra is made of mashed black-eyed peas to which is added salt, onions and/or peppers. The mixture is then fried.
  • In Brazil’s northeastern state of Bahia, especially in the city of Salvador, black-eyed peas are used in a traditional street food of Nigerian origin called acarajé. The beans are peeled and mashed, and the resulting paste is made into balls and deep fried in dendêAcarajé is typically served split in half and stuffed with vatapácaruru, diced green and red tomatoes, fried sun-dried shrimp and homemade hot sauce.
  • In Indonesia, black-eyed peas are called kacang tunggak or kacang tolo in local language. They are commonly used in curry dishes like sambal goreng, a kind of hot and spicy red curry dish, sayur brongkos, or sayur lodeh.

Nutrition: As with other legumes, black eyed peas are a great source of protein, with three grams of protein in each half cup serving. Beans contain high amounts of soluble fiber, which can help decrease cholesterol levels and therefore prevent heart disease. Soluble fiber also helps diabetics maintain blood sugar levels because it slows the rate of carbohydrate absorption. Black eyed peas are rich in potassium (healthy functioning of cells, tissues and organs), naturally occurring sodium, zinc (cellular metabolism and function, immune system, and protein processing), iron, and vitamin C.

To store: Store fresh black-eyed peas in a bag in the refrigerator. You can also freeze them after boiling for 3 minutes, put into an ice bath, and pack into plastic freezer container or resealable plastic freezer bag.

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Agriculture in Prescott
by Alex Deck

Before today’s Prescott existed, there was a whole different scene on the backdrop of this land we call home. The Yavapai people occupied about 20,000 square miles from the San Francisco Mountains in the north to the Gila River in the south. The Yavapai subsisted mostly off of what they gathered or killed. Berries, saguaro fruits, nuts, acorns, sunflower seeds, agave, deer, rabbit, quail and woodrat were chief among their diet. Some tribes would engage in small scale agriculture to provide a supplement. They planted the “three sisters” (corn, beans, and squash) in streambeds. In the 1850s white immigrants and natives began warring, obviously with unfavorable outcomes for the natives. In 1935 the first Yavapai Indian reservation was created.

Today, Arizona’s leading agricultural product is beef, shortly followed by cotton, winter lettuce, broccoli, lemons, grapefruit, apples and dairy. To me all these things seem like regular agricultural products. I’m sure there are many reasons to grow and produce these things, however, a questions comes to mind. Isn’t Arizona just a little short on water and heavy on sun? For mass production it seems to me that crops such as tomatoes, peppers, cactus and herbs would be better suited. For the small scale gardener wishing to add native plants to his/her garden I have compiled a list. Walnuts, common sunflower, Lewis flax seed, chia seed, canyon grape, alfalfa, miners lettuce and of course all kinds of cactus all do well in this climate. Happy gardening!

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black eyed peas and potato curry
adapted from chef in you
serves 2

  • 1 C black eyed peas (cowpeas), soaked overnight
  • 1 onion, chopped
  • 1/2 C tomato puree
  • 1/2 t turmeric
  • 2-3 small potatoes, chopped with skins on
  • 1 t cumin
  • 1 T ginger-garlic paste
  • 1 t garam masala
  • 1 C mix of mint and cilantro (Grind this into paste along with 2-3 chillies. You can add 2-3 T of grated coconut too)
  • Salt to taste
  • 1 bay leaf
  • curry leaves for garnish

Saute cumin seeds in 1/2 tsp oil. Add onions, ginger garlic, salt along with bay leaf and spices.

Add the potatoes, saute them for 2-3 minutes and then add drained black eyed peas.

Add the tomato puree and cook for another 1-2 min.

Add sufficient water to cover the mixture – about 1 to 1-1/2 cups, close the lid and let it cook for 15-20 min.

Once the black eyed peas have been cooked, add the ground paste – cook for another 5 min.

black eyed peas, cucumber, tomato, cilantro salad
adapted fromveg web
serves 6

  • 1 1/2 C black eyed peas
  • 1 cucumber, diced
  • 2 tomatoes, diced
  • 1 serrano chille, seeded and diced
  • 1/2 C cilantro, chopped
  • 1 lemon and/or lime
  • salt and pepper

Combine 1.5 cup black eyed peas and 3 cup water w/ pinch of salt. Cover & bring to a boil, reduce to simmer, simmer with lid cracked 15-20 min until tender but with a little bite. Drain and run under cold water.

Combine cucumber, tomato, serrano, cilantro. Salt & Pepper to taste. Add lemon/lime juice. Let sit for at least 20 minutes or longer

* add other veggies, seeds or nuts as desired: avocado, sunflower seeds, slivered almonds are just a couple ideas.

fresh black-eyed peas with bacon and fire-roasted tomatoes
adapted fromsouthern food

  • 1 1/2 lbs fresh black-eyed peas, rinsed, drained
  • 8 to 12 oz bacon, diced
  • 1 1/2 C chopped onion
  • 1 C chopped red and green bell pepper
  • 1/2 C chopped celery
  • 1 clove garlic, minced
  • 1 1/2 C water
  • 1 C fire-roasted tomatoes
  • 1/2 C roasted chiles
  • 1 t chili powder
  • 1 t salt
  • 1/4 t ground black pepper
  • 1/2 t dried leaf oregano

Put rinsed fresh black-eyed peas in a 4 to 6-quart slow cooker.

Cook bacon in a large skillet until softened; add onions, peppers, and celery and continue cooking, stirring frequently, until vegetables are tender. Stir in garlic and cook for 1 minute longer. Add the vegetable mixture to the slow cooker along with the water. Cover and cook on low for 5 to 7 hours, or until peas are tender. Add remaining ingredients and continue cooking for 1 to 2 hours longer.

From the Land 10.3

food for thought
full share: bell peppers, carrots, herb mix, eggplant, garlic, cucumbers, cherry tomatoes, and kale!

partial share: garlic, cucumbers, cherry tomatoes, and kale!

veg of the week

kaleBrassica oleracea

Closely related to cabbage and collard greens, this colorful green is one of the most common culinary greens in the US, especially post-World War II when kale cultivation was encouraged by the “Dig for Victory” campaign. The colors can range from light to dark green to green with a purplish, brownish or reddish tint. Russian kale was the most recent introduction to the US in the 1800s via Canada by Russian traders.

Uses: Here are some great ideas for your kale:

  • kale is delicious raw as a salad, and can also be steamed, stir-fried (as in Asian dishes), or mashed with potatoes (common in Ireland)
  • try this African favorite: boil the kale in coconut milk, top with peanuts, and serve with rice or polenta (cornmeal)
  • It makes an excellent marinated salad when allowed to sit overnight in vinaigrette.
  • boil it briefly (1 minute), then saute with onions and garlic; add this to an omelet, or casserole, or serve with other vegetables on pasta.
  • make kale chips: toss with olive oil, salt and finely grated Parmesan cheese, spread in a single layer on a baking sheet, and bake at 450 for 15 minutes (or until crispy).

Nutrition: From Wikipedia: Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties. Boiling decreases the level of sulforaphane; however, steaming, microwaving, or stir frying do not result in significant loss. Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Kale is also a good source of carotenoids. Much of kale’s nutritional content is maintained most successfully when cooked by steaming rather than boiling or eating raw.

To store: Rinse kale in cool water right away. Allowing water droplets to stay on leaves, wrap in paper towel and seal in a plastic bag in your refrigerator for up to a week. Alternately, store unwashed in a plastic bag with as much air as possible pressed out, where it will stay for up to 5 days. Leaves will increase in bitterness the longer they are stored.

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Biodynamics Explained
by Alex Deck

Maybe you have heard of this elite style of organic farming and felt intimidated by its awesome health food-nes. Don’t worry, it’s a simple concept. I’ll outline it for you and you can decide for yourself what its value is.Organic and Biodynamic farming mostly differ in an element of spirituality. While organics abstains from artificial chemical uses, biodynamics takes it a step further to introduce methods that  considers a system of plants, animals, astronomy and earth “energy” working together. This system is summarized by a term developed by philosopher Rudolf Steiner (1861-1925) called anthroposophy. Anthroposophy (anthro=human and posophy=wisdom) can also be described as wisdom of the nature of man. More specifically its a scientific method of analyzing the hidden, soul nature of man and his environment. Anthroposophy extends its ideologies to architecture, dance (eurythmy) and education (Waldorf). Steiner, a prolific writer and lecturer, composed his ideas after reading myriad books and publications on everything scientific and spiritual. A major influence on his life’s work was philosopher Johann Goethe.In practice , biodynamics aims to restore ecological harmony by containing farming practices to within the farm, ie minimizing imported goods. Several different biodynamic “preparations” exist that are believed to tie the practice to the cosmos and take advantage of celestial energy. Preparation substances are numbered 500 through 508. The first two substances deal with increasing nutrient retention and soil longevity while the last six are used in preparing compost . As an example, the 500 preparation is made by filling cow horns with manure then by burying them in the ground to decompose over winter. When it’s time to fertilize the fields the manure is mixed with water, using certain mixing methods, then sprayed thinly over the ground.Inline image 2

Biodynamic farms and Waldorf schools are quite common today. In Prescott the Mountain Oak School is a Waldorf Charter. For lists of biodynamic farms in the US, and across the world, accepting interns go to the WWOOF website mentioned in the previous article.

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beet and kale salad
adapted from bastyr center
serves 6

Salad:

  • 4 large beets
  • 1/4 cup toasted pumpkin seeds
  • 1 bunch kale
  • 3 scallions
  • 1 medium carrot

Dressing:

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 3/4 teaspoon dijon mustard
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon finely diced garlic

Wash beets and bring to a boil in a large pot. After boiling bring to a simmer, continue to simmer for one hour, until tender. Alternately, wrap in foil and roast at 350 until soft. Let cool, then peel beets and cut into 3/4 inch pieces.

In the meantime, lightly toast the pumpkin seeds by placing them in a dry skillet and cooking over medium heat. Constantly stir the seeds to ensure even cooking. When they begin to pop and give off a nutty aroma, they are ready. Set aside to cool.

Wash kale and place in a large pot of boiling water for 30 seconds. Place in strainer and cool with cold water, cut into bite size pieces. Finely dice the green onions and slice the carrot into 1/8-inch rounds.

Place all dressing ingredients in a bowl and mix well with a wire whisk. In a separate bowl place chopped beets, chopped kale, diced green onions, sliced carrots and pumpkin seeds. Add dressing and toss gently. Serve chilled. Makes approximately six servings.

carrot and kale hash with broiled eggs
adapted from farmgirl gourmet
serves 2

  • 5 small carrots, diced
  • 1 small onion, diced
  • 1/2 red pepper, diced
  • 1/4 cup water
  • 4 cups kale, roughly chopped
  • 2 garlic cloves, chopped or minced
  • 2 small sprigs of thyme, leaves only
  • small pinch of crushed red pepper flakes (or a big pinch if you like it spicy)
  • salt and pepper to taste
  • 4 eggs
  • 2 oz goat cheese, crumbled

Preheat the broiler using the low setting.

Spray a frying pan with cooking spray.  Over medium-high heat add the onion, carrot and red pepper and saute until the onion becomes translucent, about 4 minutes.  Add the water and continue to cook over medium-high heat until the water evaporates completely.

Continue to cook the onion mixture for another 3 minutes.  Add the kale, garlic, thyme, crushed red pepper flakes, salt and pepper and saute until the kale is wilted, about 3 minutes.

Using 2 oven-proof dishes, divide the carrot mixture.  Top with 2 eggs each and place under the broiler.  Broil for 5-7 minutes depending on your egg doneness preference.  Remove from the oven and sprinkle each with 1 ounce of goat cheese and serve.

eggplant, zucchini, kale and tomatoes with penne
adapted from daily unadventures in cooking
serves 2

  • 2 T olive oil
  • 1 small red onion, diced
  • 2 medium eggplants, medium diced (about 1/2-3/4″ cubes)
  • 1 clove garlic, crushed
  • 1 t red pepper flakes, or 3 small dried thai chiles, crushed
  • 1 medium zucchini, medium diced
  • 1 C kale leaves roughly chopped (you just want the leaves, remove stems first)
  • 1 C whole cherry tomatoes
  • 3 T goat cheese
  • salt and pepper
  • 2 portions whole wheat penne pasta

Bring a pot of salted water to a boil, in the meantime prep all your veggies and heat a large skillet to medium heat. When the water starts to boil add pasta and set your timer. Meanwhile add oil and onions to skillet and saute for 2 minutes, or until onions start to soften. Add eggplant, garlic, chiles and a pinch of salt. Cook, stirring often until browned, about 6-8 minutes. Continue adding veggies and sautéing, add zucchini and cook for another 2 minutes, then add kale for 1 minute, and finally tomatoes. Give it all a good stir and let simmer for a minute or two, or until pasta is ready. Save a little pasta water just in case. Add pasta to skillet, crumble goat cheese on top and toss well. Add salt and pepper and correct to taste. Serve hot.