7/07/2009
CSA Newsletter
July 7, 2009
When Organic and conventional crops are contaminated with GMO’s, they have to be pulled up, burned, or sold as transgenic crops, which bring the lowest prices. Organic and conventional farmers now have to pay more for their seed to be certified GMO-free. They have to install elaborate systems of separation to keep the GMO’s out of their crops and bear the costs of testing – which can amount to $300 per test. And they lose export markets that shun GMO’s. The American Farm Bureau estimates that U.S. farmers loose $300 million a year because the European Union will not accept U.S. corn.
Uncertain Peril, Claire Hope Cummings
The Harvest
1# salad mix
¾# spinach
¼# arugula
Garlic scapes
1 bunch herbs (cilantro or dill)
1 bunch lavender
Not everyone will get the following:
1 bunch turnips (if you didn’t get them last week, you got ‘em this week)
1 bunch beets
Heirloom tomatoes (check the board)
U-Pick tomatoes (check the board)
2 oz basil
Edible flowers
Bell Pepper
Rosa Bianca Eggplant
Jalapeno pepper
Lavender – What joy lavender is! And so much you can do with it. As with all the herbs it is going to store best in a little bit of water on your counter, out of the sun. If you don’t want to use it right away hang it upside down and dry it for later use (whether that be for cooking or just for its scent throughout the house). Both of the recipes this week have to do with lavender, so I hope you have some fun with it.
Beets – I’m trying not to be too effusive here, but YEAH! It’s beet season! Lorin was just mentioning how effusive I was over the scapes also, but I can’t help it, I love it when new crops are ready. The best way to store the beets is to cut their tops off and store them both in a plastic bag in the fridge. Yes, the greens are edible also, and so very good for you. Steam or sauté the greens. My favorite way to prepare the beets themselves is to toss in a little oil (coconut is my favorite), herbs (sage, rosemary, thyme are my favorite), garlic (or garlic scapes), salt and pepper and roast for about 20 minutes at 350 degrees. Yumm.
We grow 3 varieties of beets here at Copper Moose Farm: Chioggia (the red ones), Red Ace (the purple ones), and Golden (the yellow ones).
U-Pick – The u-pick season is slowly starting. For right now there are not enough cherry tomatoes for everyone to pick every week, so I will put a list up on the white board. I will have the correct sized baggies in the greenhouse for you to grab for harvesting. Please use our baggies. All of the u-pick items are in the cold frame (the little greenhouse structure out in the field). There will be signs out there to help you figure it out in case we are not around. Please do read the signs, there are different varieties of cherry tomatoes out there, so you need to know what color means ripe for each variety.
The Nutritional Tip and other random factoids (from Becca)
Arugula: Arugula is a peppery, aromatic green that may look like other leafy greens, but is truly a cruciferous veggie. It is also known as rocket, roquette, and rucola. The use of arugula dates back to the first century, AD as a main ingredient in oils and aphrodisiac tinctures. Today, it is used mainly in Italian cooking as well as spring salad mixes (much like ours here at Copper Moose). Arugula is high in the immune boosting vitamins A and C and the minerals calcium and potassium. It is also high in phytonutrients, free-radical fighting compounds, which have been shown to aid in fighting several kinds of cancer.All of it's amazing nutrition-qualities aside, Arugula features well in pesto, fresh salads, and stir-fries.
The News
If you are a flower share member, it is official, the season has started. Unless something random happens, I will have a bouquet for you each week until it slows down again later in the season (September).
Yoga was beautiful last Thursday morning. Join us at 7 am Thursday mornings for yoga on the lawn with Becca, with baked treats and tea afterwards!
The Recipe
From the Gardener’s Community Cookbook:
Lavender Cream
1 cup heavy whipping cream pinch of salt
1 cup milk Blossoms from 10 sprigs of lavender
1/4 cup honey 4 extra large egg yolks
1/3 cup sugar
1. Combine the cream, milk, honey, sugar, salt, and lavender in the top of a double boiler. Set over simmering water and cook, stirring occasionally, unti beginning to thicken, about 10 minutes.
2. Lightly beat the egg yolks in a bowl. Whisk in half the warm cream mixture. Whisk this mixture back into the double boiler. Continue cooking over the simmering water, stirring from time to time, until the mixture thickens enough to coat the spoon, about 10 minutes more.
3. Strain the cream mixture into a clean bowl. Cool to room temperature, stirring occasionally, and chill. Serve as a sauce for berries, chocolate cake, plain pound cake, or sponge cake. Or spoon into side bowls and accompany with cookies.
This one comes from the internet (I have made it, it’s great):
Lemon-Lavender Shortbread
· SERVINGS: MAKES ABOUT 1 1/2 DOZEN COOKIES
Ingredients
1/3 cup sugar
1 teaspoon dried lavender blossoms, chopped
1 teaspoon finely grated lemon zest
1 stick (4 ounces) unsalted butter, softened
1 cup all-purpose flour
1/2 teaspoon salt
Directions
In a medium bowl, mix the sugar with the chopped lavender and grated lemon zest. Using a handheld electric mixer, beat in the butter at moderate speed. At low speed, beat in the flour and salt until a soft dough forms. Transfer the dough to a sheet of wax paper and refrigerate for 20 minutes. Form the dough into a 4-inch log and chill for at least 45 minutes longer.
Preheat the oven to 350°. Slice the shortbread dough into 1/4-inch-thick rounds and place the rounds on ungreased baking sheets. Freeze the rounds for 10 minutes.
Bake the shortbread for 20 to 25 minutes, or until the edges are lightly browned. Transfer the baked shortbread to a wire rack to cool completely.
Make Ahead
The cookie-dough log can be frozen for up to 1 month. Thaw slightly before slicing. The baked shortbread can be stored in an airtight container for up to 5 days.
I just want to remind everyone that all of the recipes from past years are on our website. If you are looking for something to do with your beets, turnips, spinach, you name it – you can find a recipe on our website.
I look forward to seeing you tomorrow between 8-6 - Daisy
July 7, 2009
When Organic and conventional crops are contaminated with GMO’s, they have to be pulled up, burned, or sold as transgenic crops, which bring the lowest prices. Organic and conventional farmers now have to pay more for their seed to be certified GMO-free. They have to install elaborate systems of separation to keep the GMO’s out of their crops and bear the costs of testing – which can amount to $300 per test. And they lose export markets that shun GMO’s. The American Farm Bureau estimates that U.S. farmers loose $300 million a year because the European Union will not accept U.S. corn.
Uncertain Peril, Claire Hope Cummings
The Harvest
1# salad mix
¾# spinach
¼# arugula
Garlic scapes
1 bunch herbs (cilantro or dill)
1 bunch lavender
Not everyone will get the following:
1 bunch turnips (if you didn’t get them last week, you got ‘em this week)
1 bunch beets
Heirloom tomatoes (check the board)
U-Pick tomatoes (check the board)
2 oz basil
Edible flowers
Bell Pepper
Rosa Bianca Eggplant
Jalapeno pepper
Lavender – What joy lavender is! And so much you can do with it. As with all the herbs it is going to store best in a little bit of water on your counter, out of the sun. If you don’t want to use it right away hang it upside down and dry it for later use (whether that be for cooking or just for its scent throughout the house). Both of the recipes this week have to do with lavender, so I hope you have some fun with it.
Beets – I’m trying not to be too effusive here, but YEAH! It’s beet season! Lorin was just mentioning how effusive I was over the scapes also, but I can’t help it, I love it when new crops are ready. The best way to store the beets is to cut their tops off and store them both in a plastic bag in the fridge. Yes, the greens are edible also, and so very good for you. Steam or sauté the greens. My favorite way to prepare the beets themselves is to toss in a little oil (coconut is my favorite), herbs (sage, rosemary, thyme are my favorite), garlic (or garlic scapes), salt and pepper and roast for about 20 minutes at 350 degrees. Yumm.
We grow 3 varieties of beets here at Copper Moose Farm: Chioggia (the red ones), Red Ace (the purple ones), and Golden (the yellow ones).
U-Pick – The u-pick season is slowly starting. For right now there are not enough cherry tomatoes for everyone to pick every week, so I will put a list up on the white board. I will have the correct sized baggies in the greenhouse for you to grab for harvesting. Please use our baggies. All of the u-pick items are in the cold frame (the little greenhouse structure out in the field). There will be signs out there to help you figure it out in case we are not around. Please do read the signs, there are different varieties of cherry tomatoes out there, so you need to know what color means ripe for each variety.
The Nutritional Tip and other random factoids (from Becca)
Arugula: Arugula is a peppery, aromatic green that may look like other leafy greens, but is truly a cruciferous veggie. It is also known as rocket, roquette, and rucola. The use of arugula dates back to the first century, AD as a main ingredient in oils and aphrodisiac tinctures. Today, it is used mainly in Italian cooking as well as spring salad mixes (much like ours here at Copper Moose). Arugula is high in the immune boosting vitamins A and C and the minerals calcium and potassium. It is also high in phytonutrients, free-radical fighting compounds, which have been shown to aid in fighting several kinds of cancer.All of it's amazing nutrition-qualities aside, Arugula features well in pesto, fresh salads, and stir-fries.
The News
If you are a flower share member, it is official, the season has started. Unless something random happens, I will have a bouquet for you each week until it slows down again later in the season (September).
Yoga was beautiful last Thursday morning. Join us at 7 am Thursday mornings for yoga on the lawn with Becca, with baked treats and tea afterwards!
The Recipe
From the Gardener’s Community Cookbook:
Lavender Cream
1 cup heavy whipping cream pinch of salt
1 cup milk Blossoms from 10 sprigs of lavender
1/4 cup honey 4 extra large egg yolks
1/3 cup sugar
1. Combine the cream, milk, honey, sugar, salt, and lavender in the top of a double boiler. Set over simmering water and cook, stirring occasionally, unti beginning to thicken, about 10 minutes.
2. Lightly beat the egg yolks in a bowl. Whisk in half the warm cream mixture. Whisk this mixture back into the double boiler. Continue cooking over the simmering water, stirring from time to time, until the mixture thickens enough to coat the spoon, about 10 minutes more.
3. Strain the cream mixture into a clean bowl. Cool to room temperature, stirring occasionally, and chill. Serve as a sauce for berries, chocolate cake, plain pound cake, or sponge cake. Or spoon into side bowls and accompany with cookies.
This one comes from the internet (I have made it, it’s great):
Lemon-Lavender Shortbread
· SERVINGS: MAKES ABOUT 1 1/2 DOZEN COOKIES
Ingredients
1/3 cup sugar
1 teaspoon dried lavender blossoms, chopped
1 teaspoon finely grated lemon zest
1 stick (4 ounces) unsalted butter, softened
1 cup all-purpose flour
1/2 teaspoon salt
Directions
In a medium bowl, mix the sugar with the chopped lavender and grated lemon zest. Using a handheld electric mixer, beat in the butter at moderate speed. At low speed, beat in the flour and salt until a soft dough forms. Transfer the dough to a sheet of wax paper and refrigerate for 20 minutes. Form the dough into a 4-inch log and chill for at least 45 minutes longer.
Preheat the oven to 350°. Slice the shortbread dough into 1/4-inch-thick rounds and place the rounds on ungreased baking sheets. Freeze the rounds for 10 minutes.
Bake the shortbread for 20 to 25 minutes, or until the edges are lightly browned. Transfer the baked shortbread to a wire rack to cool completely.
Make Ahead
The cookie-dough log can be frozen for up to 1 month. Thaw slightly before slicing. The baked shortbread can be stored in an airtight container for up to 5 days.
I just want to remind everyone that all of the recipes from past years are on our website. If you are looking for something to do with your beets, turnips, spinach, you name it – you can find a recipe on our website.
I look forward to seeing you tomorrow between 8-6 - Daisy
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