June 11, 2008
You can’t solve a problem
with the same thinking that created it.
Albert Einstein
Hello everyone, hope the fresh greens provided some sort of emotional relief from the cold rainy weather last week, maybe they can help again this week..
The Harvest
½# salad mix
¾# baby spinach
¼# arugula (if you didn’t get it last week you will get it this week)
1 bunch herbs (Dill or Cilantro)
1 bunch radish (if you don’t get them this week, you will get them next week)
Arugula – Eruca sativa. Arugula is a native of the Mediterranean and has been grown there since the Roman times. They believed it to be an aphrodisiac. Beyond the romantic powers of arugula, it is also rich in vitamin C and Potassium. Before the 1990’s arugula was usually collected from the wild and not cultivated on a large scale. Now it can be found cultivated throughout the world, Veneto Italy being a very productive area. On the island of Ischia in the Gulf of Naples, they make it into a digestive called Rucolino. The liquor, with its sweet peppery flavor, is a local specialty enjoyed in the same manner as Limoncello or Grappa.
The News
Although the greens have been doing just fine with the cooler temps, many of our crops are being held back by the weather – including the flowers. I guess in some ways it’s a relief not to have any control over the weather, but it’s hard to watch your crops stall out (or get set back) while waiting for warmer weather…..which seems like it should have been here by now. But it’s not, so moving on. What moving on means to me is doing everything I can to keep the crops happy in this stressful weather, and what I hope that means to you (as far as the CSA is concerned) is understanding that the crops are limited right now. Maybe this will be the last abnormally cool week?
We have a few bags of extra baby spinach again this week. I am going to start a new little system for all this: there will be a jar on the counter that you can just drop your money in if you are taking an extra bag of spinach (or what ever may be available). We also offer monthly billing – so there will be a sheet of paper next to the jar that you can write your name on. The extra produce will be in a grey bin in the walk-in cooler, labeled. I think this will also come in handy if and when we have extra flower bouquets (for those of you that didn’t sign up for the flower share and find that you would like to take a bouquet home at some point). I will make it all very obvious and easy to figure out.
The Recipe
This comes from the New York Times - thanks to Pam Herskovitz of Pam’s Healthy Kitchen for finding it. She is a new CSA member and we are so excited to have her share tidbits of her knowledge whenever she feels like it!
Garlicky Spinach Salad with Pine Nuts and Raisins
¼ cup pine nuts 1 garlic clove, finely chopped
1 anchovy fillet chopped kosher salt to taste
Pinch red pepper flakes 2 1/2 tsp red wine vinegar
3 tbsp extra virgin olive oil 6 oz spinach leaves (about 1 cup)
¼ cup golden or black raisins
In a small skillet over medium heat, toast pine nuts, shaking pan and stirring often, until they are barely golden and fragrant, about 3 min. Pour onto a plate to cool.
Using a mortar and pestle, mash garlic, anchovy, a pinch of slat and red pepper flakes into a paste. Transfer to a small bowl. Whisk in vinegar, then slowly whisk in oil.
Place spinach in a large bowl; add vinaigrette and toss well to combine. Add pine nuts and raisins. Toss once more and serve.
Makes 2 to 4 servings
From the New York Times
Now one that I found in ACRES USA, The Voice of Eco-Agriculture.
Cilantro Chelation Pesto
4 cloves garlic
1/3 cup Brazil nuts (for selenium)
1/3 cup sunflower seeds (for cystine)
1/3 cup pumpkin seeds (for zinc and magnesium)
2 cups freshly picked cilantro
2/3 cup flax seed oil
4 tbsp fresh lemon juice
2 tbsp of dulse powder or sea kelp (for iodine and ocean minerals)
Sea salt to taste
Pop it all in the blender and let the blender do its job.
This cilantro concoction will help your body detoxify, especially increasing the urinary disposal of mercury and lead.
*This came from researcher Yoshiaki Omura. Omura analyzed the Vietnamese diet and took note of the fact that it was high in cilantro. He also found that the incidence of Alzheimer’s disease there was the lowest in the Eastern Bloc. For more information find the article (Aluminum: Valued Servant, Dangerous Master) in the June 2008 issue of ACRES U.S.A.
Events
Inza from Recycle Utah wanted me to tell you all that there will be a composting class at the recycling center Wednesday the 11th from 9-10am and Saturday the 14th from 9-10am.
Copper Moose Farm will be attending Savor The Summit’s Grand Picnic on Saturday the 21st in City Park. We hope to see some of you there also! For more info go to: http://parkcityjazzfoundation.vpweb.com.
That’s all for this week - enjoy the food!
Daisy
Ps - If you took the form from last week home to sign, please drop it off at pick-up tomorrow. Thanks.
with the same thinking that created it.
Albert Einstein
Hello everyone, hope the fresh greens provided some sort of emotional relief from the cold rainy weather last week, maybe they can help again this week..
The Harvest
½# salad mix
¾# baby spinach
¼# arugula (if you didn’t get it last week you will get it this week)
1 bunch herbs (Dill or Cilantro)
1 bunch radish (if you don’t get them this week, you will get them next week)
Arugula – Eruca sativa. Arugula is a native of the Mediterranean and has been grown there since the Roman times. They believed it to be an aphrodisiac. Beyond the romantic powers of arugula, it is also rich in vitamin C and Potassium. Before the 1990’s arugula was usually collected from the wild and not cultivated on a large scale. Now it can be found cultivated throughout the world, Veneto Italy being a very productive area. On the island of Ischia in the Gulf of Naples, they make it into a digestive called Rucolino. The liquor, with its sweet peppery flavor, is a local specialty enjoyed in the same manner as Limoncello or Grappa.
The News
Although the greens have been doing just fine with the cooler temps, many of our crops are being held back by the weather – including the flowers. I guess in some ways it’s a relief not to have any control over the weather, but it’s hard to watch your crops stall out (or get set back) while waiting for warmer weather…..which seems like it should have been here by now. But it’s not, so moving on. What moving on means to me is doing everything I can to keep the crops happy in this stressful weather, and what I hope that means to you (as far as the CSA is concerned) is understanding that the crops are limited right now. Maybe this will be the last abnormally cool week?
We have a few bags of extra baby spinach again this week. I am going to start a new little system for all this: there will be a jar on the counter that you can just drop your money in if you are taking an extra bag of spinach (or what ever may be available). We also offer monthly billing – so there will be a sheet of paper next to the jar that you can write your name on. The extra produce will be in a grey bin in the walk-in cooler, labeled. I think this will also come in handy if and when we have extra flower bouquets (for those of you that didn’t sign up for the flower share and find that you would like to take a bouquet home at some point). I will make it all very obvious and easy to figure out.
The Recipe
This comes from the New York Times - thanks to Pam Herskovitz of Pam’s Healthy Kitchen for finding it. She is a new CSA member and we are so excited to have her share tidbits of her knowledge whenever she feels like it!
Garlicky Spinach Salad with Pine Nuts and Raisins
¼ cup pine nuts 1 garlic clove, finely chopped
1 anchovy fillet chopped kosher salt to taste
Pinch red pepper flakes 2 1/2 tsp red wine vinegar
3 tbsp extra virgin olive oil 6 oz spinach leaves (about 1 cup)
¼ cup golden or black raisins
In a small skillet over medium heat, toast pine nuts, shaking pan and stirring often, until they are barely golden and fragrant, about 3 min. Pour onto a plate to cool.
Using a mortar and pestle, mash garlic, anchovy, a pinch of slat and red pepper flakes into a paste. Transfer to a small bowl. Whisk in vinegar, then slowly whisk in oil.
Place spinach in a large bowl; add vinaigrette and toss well to combine. Add pine nuts and raisins. Toss once more and serve.
Makes 2 to 4 servings
From the New York Times
Now one that I found in ACRES USA, The Voice of Eco-Agriculture.
Cilantro Chelation Pesto
4 cloves garlic
1/3 cup Brazil nuts (for selenium)
1/3 cup sunflower seeds (for cystine)
1/3 cup pumpkin seeds (for zinc and magnesium)
2 cups freshly picked cilantro
2/3 cup flax seed oil
4 tbsp fresh lemon juice
2 tbsp of dulse powder or sea kelp (for iodine and ocean minerals)
Sea salt to taste
Pop it all in the blender and let the blender do its job.
This cilantro concoction will help your body detoxify, especially increasing the urinary disposal of mercury and lead.
*This came from researcher Yoshiaki Omura. Omura analyzed the Vietnamese diet and took note of the fact that it was high in cilantro. He also found that the incidence of Alzheimer’s disease there was the lowest in the Eastern Bloc. For more information find the article (Aluminum: Valued Servant, Dangerous Master) in the June 2008 issue of ACRES U.S.A.
Events
Inza from Recycle Utah wanted me to tell you all that there will be a composting class at the recycling center Wednesday the 11th from 9-10am and Saturday the 14th from 9-10am.
Copper Moose Farm will be attending Savor The Summit’s Grand Picnic on Saturday the 21st in City Park. We hope to see some of you there also! For more info go to: http://parkcityjazzfoundation.vpweb.com.
That’s all for this week - enjoy the food!
Daisy
Ps - If you took the form from last week home to sign, please drop it off at pick-up tomorrow. Thanks.
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