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.

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From the Land 4.17

food for thought

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

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

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veg of the week

swiss chard: Beta vulgaris

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

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

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

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

will stay good for up to a year.

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Fair Trade

By Alex Deck

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

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

  Fairtrade International

  Fair Trade USA

  World Fair Trade Organization

Here are the principals of the Fairtrade International company:

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

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

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

To learn more go to the Fairtrade International website.

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

Turnip Soup with Bacon
Wayward Seed Farm

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

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

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

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

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

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

 

Grapefruit Brulee
From: Huffpost Taste

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

From the Land 12.19

announcements

This is the last day of distribution before the holidays! We’ll take the next 2 weeks off, then be back January 9. Happy Holidays from all of us at PCCSA!

food for thought

full share: cucumbers, kabocha squash, swiss chard, cabbage, carrots, pinto beans, parsnips, and a surprise item!

veg of the week

swiss chard: Beta vulgaris subsp. cicla

Like beets, swiss chard descends from the sea beet, but has been bred for highly nutritious leaves at the detriment of the root, which is inedible (as compared to beets, which were bred primarily for delicious roots). There are many types and colors of chard, resulting in beautiful bunches of “rainbow chard”. The earliest accounts of chard have been traced to Sicily, and it remains a staple in Mediterranean cuisine.

Uses: Chard has a slightly bitter taste that turns remarkably delicate and buttery when cooked with fat. The stem as well as the leaves are edible, but require 2 minutes longer cooking time. WHFoods recommends boiling chard to free up the acids, resulting in sweeter greens (don’t save the water for stock because of the bitter acid taste).

Here’s my favorite way to prepare chard: saute onions and garlic in olive oil, add chopped chard and a little water or broth. Cover and let steam until greens are wilted, uncover and let liquid boil off. Toss with butter and salt – yum!

Toss with pasta, top pizza, add to eggs or casseroles, or use in place of spinach!

Nutrition: Swiss chard is high in vitamins A (hair, skin and nails), K (bone health) and C (immune system), iron, and dietary fiber. The presence of syringic acid controls blood sugar, and betalains provide anti-oxidant, anti-inflammatory, and detoxification support.

To store: Place unwashed chard in a plastic bag and wrap tightly, squeezing out as much air as possible. Place in the refrigerator, where it will last up to a week. Or blanch and freeze the leaves if you have extra!

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Deck Family Farm
By Alex Deck

I’m home for the holidays! I’m staying for three weeks on my family’s farm in rainy Oregon. Since I’m here I thought I’d tell you a bit about my family’s farm and follow the trend we started of farm biographies.

Eight years ago my parents, John and Christine, moved up to Junction City, Oregon from the Bay Area to follow their lifelong dream of farming. They found a beautiful piece of land, 320 acres, eight miles out of town. The property includes equal amounts of rolling hills and valley. Forty acres is forested with another forty acres in newly planted trees. The farm kicked off with around forty head (breeding moms) of cows – already living on the farm. Over the last eight years my parents, myself and four sisters, Ella, Maria, Brigid and Shanti, added another 150 cows, a small herd of goats, 200 sheep, a garden, around 15 milking cows, a variety of grain crops, 10 horses, between 20 and 150 pigs (depending on the season), hundreds of laying hens, thousands of meat chickens (again depending on the season) ducks, geese, dogs and cats.

 

For the past four years we have been selling at farmer’s markets in nearby Eugene and Portland, totaling around 6 markets a week during the busy season. In addition we sell at restaurants, grocery stores and online. Shippable items include frozen butter, beef, pork,

To learn more or to order meat (shippable to Arizona!) visit the website at www.deckfamilyfarm.com.lamb, goat and chicken. The farm is run with the help of the family (when I’m home I’m busy all day), a few WWOOFers at a time, and around 6 employees. The main mission of the farm is to provide the Willamette Valley with pasture raised meat – 100% grass fed in the case of the beef and lamb.

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broiled rosemary chicken over pureed lentils and swiss chard
adapted from World’s Healthiest Foods
serves 4

  • 3 boneless chicken breasts
  • 2 C or 1 15 oz can lentils, drained
  • 1 bunch Swiss chard
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 1-1/2 C crimini mushrooms, sliced
  • 3 T vegetable or chicken broth
  • 1/2 t dried thyme
  • 1/2 t dried sage
  • 1/2 C walnuts
  • 1 T + 3 T fresh lemon juice
  • 1-1/2 T chopped fresh rosemary (or 2 t dried)
  • 2 cloves pressed garlic
  • 2 T + 1 T olive oil
  • salt and pepper to taste

Preheat the broiler on high and place an all stainless steel skillet or cast iron pan about 6 inches from the heat for about 10 minutes to get it very hot.

 

While the pan is heating, rinse and pat the chicken dry and season with lemon juice, salt, and pepper.
Leaving the skin on, place the breast skin side up on the hot pan and return it to the oven. It is not necessary to turn the breast because it is cooking on both sides at once. Depending on the size, it should be cooked in about 7 minutes. Remove the skin before serving; it is left on to keep it moist while broiling. The breast is done when it is moist, yet its liquid runs clear when pierced. The inside temperature needs to reach 165 degrees Fahrenheit.
While chicken is broiling, bring pot of water large enough to cook the chard to a boil.
Chop chard. Chop onion, garlic, mushrooms, thyme, and sage and then sauté them in medium pan over medium-low heat for about 5 minutes, stirring frequently. Add lentils, walnuts and 3 T broth and heat through.
Purée mixture in blender or food processor with salt and pepper to taste. You will have to scrape sides of blender with a rubber spatula a few times.
When water has come to a boil, add chard and boil for 3 minutes. Drain chard and toss with 2 T olive oil and 1 T lemon juice and salt and pepper to taste.
Place 3 T lemon juice, pressed garlic, chopped rosemary, salt, and pepper in small sauté pan and heat on stove for a minute. Turn off heat and whisk in 1 T olive oil.
Remove skin from chicken, slice into thirds, and serve over puréed lentils and chard. Drizzle rosemary lemon broth over chicken and lentils. Serve.
roasted winter squash and swiss chard quinoa bibimbap
adapted from closet cooking
serves 4
  • 1 T oil
  • 1 T gochugaru (Korean-style chile flakes)
  • 2 C butternut or kabocha squash, peeled, seeded and cut into 1/2 inch cubes
  • 1 C quinoa, rinsed
  • 2 C water
  • 1 bunch swiss chard, sliced
  • 1 T sesame oil
  • 4 ounces shiitake mushrooms, sliced
  • 4 eggs
  • 1 C black beans
  • 1/2 C cucumber, shredded
  • 1/2 C carrot, shredded
  • toasted sesame seeds to taste
  • toasted seaweed powder to taste
  • green onions to taste
  • gochujang sauce to taste (Korean sweet chile sauce, found at New Frontiers)

Mix the gochujang/chile flakes and the oil, toss with the butternut squash, place in a single layer on a baking pan and bake in a preheated 350F oven until tender, about 30-40 minutes.

Meanwhile bring the water and quinoa to a boil, reduce the heat and simmer until the water is absorbed and the quinoa is tender, then remove from heat and cover with lid.
Steam the swiss chard.
Heat the oil in a pan over medium heat, add the shiitake mushrooms, saute until slightly caramelized, about 7-10 minutes and set aside.
When the butternut squash is ready, fry the eggs.
Assemble bibimbap, garnish with toasted sesame seeds, toasted seaweed powder, green onions to taste and gochujang sauce.
smoky kabocha squash soup
serves 4
  • 1 kabocha squash
  • 1 t olive oil
  • 1 small onion, diced
  • 1 clove garlic, finely chopped
  • 1/2 t hot smoked paprika
  • salt and pepper
  • 2 leaves fresh sage
  • 1 can chickpeas (or 1 1/2 C cooked)
  • optional garnish: paprika, fresh olive oil, sage

Turn on your oven to 350F. Wash the squash and cut it in half. Wrap each half in tin foil, place on a baking sheet (or place cut side down on baking sheet with 1/2 inch of water) and bake for an hour. (* you can also substitute approximately 4 cups leftover cooked squash)

Remove from the oven and allow to cool while you start the rest of the soup. Heat a large saucepan to medium low heat. Add the olive oil and the onion. Sweat until soft. Add the minced garlic, paprika and a 1/4 teaspoon of salt.

Remove the seeds and stringy middle of the squash and discard. Remove the flesh from the squash and discard the rind. Stir the squash into the onions. Add 4 cups of water and the fresh sage. Drain the can of chickpeas and give it a good rinse, add half of the chickpeas to the soup. Bring to a simmer and simmer for 20 minutes.

Remove the sage and discard. Transfer the soup to a blender and pulse until very smooth. Place back in the saucepan along with the remaining chickpeas. Bring to a simmer. Check for seasoning and add salt as necessary. Serve hot garnished with olive oil.