08/18/2009
CSA Newsletter
August 18, 2009
Many people either believe that GMO food are tested and safe or simply don’t know that 80% of the processed foods sitting on their grocery store shelves contain GMO’s. In the meantime, multinational agribusiness companies have insinuated their patented and genetically engineered organisms into our food supply. But the apparent success of this strategy does not mean that GMO’s are inevitable. Part of the mythology behind the industrialization and the globalization of agriculture is the notion that these commercial technologies are the foundation of our economic progress. In reality, these technologies are undermining the natural wealth of agriculture by extinguishing agricultural diversity and harming the environment.
Uncertain Peril, Claire Hope Cummings
The Harvest
1# salad mix
¼# arugula
2oz basil
1 bunch beets
1 bunch carrots
1 bunch herbs
Not everyone will get all of the following:
Cucumber
Squash
Tomatoes – check the board
Peppers
Edible flowers
U-Pick – check the board
Nutrition Tip
The jalapeno is named after Xalapa, Veracruz where they are traditionally produced. Capsaicin, which is where the heat comes from, is concentrated in veins surrounding the seeds. Removing seeds and de-veining the pepper can reduce their heat. Jalapenos come in between 2,500 and 10,000 Scoville units in heat (which means they are medium hot).
Hmmm, guess that wasn’t nutritional info….oh well.
The News
It’s been cold! This happened last August around this time also, but it still feels a little odd to me. The squash and potatoes did get frosted a bit, even under our heavier row covers (that’s about all we can do to protect them). They are ok though, the squash has slowed down, but it’s alive and producing. Lost some of the flowers outside also……oh well, that happens around now I guess. But what I have really been noticing is that the leeks, storage onions and potatoes are behind. The cool June must have affected them enough that now we are feeling the repercussions. They are on their way, but not ready yet. I, for one, am really looking forward to some potatoes!
CSA Potluck – August 30th from 5-8. Don’t miss it. And please sign up this week – sign up is on the cooler. We are having a pig slaughtered for it on Thursday and I need to know how big that pig needs to be……..that depends on how many of us will be enjoying that pig. So….please sign up tomorrow. It’s going to be a great time, and we can’t wait to have you all out here at once. Craig will be doing hayrides for the kids again, and Doug (the bee guy) has some fun bee games. Along with that he will also be opening up the hive so you can all take a look at what the bees have been up to this summer.
Many of you may be familiar with Foodell.com – or you’ve heard them mentioned on the radio. Well, Susan Odell of Foodell.com is a member at Copper Moose Farm. The Odells would like to offer our CSA a free 3 month membership to Foodell.com. Below is some information from the Odell’s:
As some of you may know, one of the members of our CSA is Susan Odell of foodell.com. Foodell is an online cooking community teaching the Hungry Generation how to eat. You may have seen Susan on Park City TV, as she has a cooking segment each Thursday on the Mountain Morning Show. She is also the "beet" reporter for KPCW and does a live broadcast every Wednesday from the Farmers Market at the Canyons.
Susan would like to offer everybody in the CSA a free 3 month membership to foodell.com. Members of foodell.com receive a Weekly Menu with a consolidated grocery list, plus all of the features of the website including recipes, entertaining menus, educational videos, product reviews and recommendations, a community forum, an Ask the Chef feature and much more. As foodell.com has absolutely no advertising, they charge an annual subscription fee of $25, which is a great value.
If you would like a free 3 month membership to foodell.com, then just send an email to Susan at susanodell@foodell.com. I know you'll like it. – David Odell
I had quite a few people show up today to bring their bags back……I appreciate the thought, but don’t worry about it. The bags all get washed on Monday mornings, so getting them to us any later than a Friday afternoon doesn’t do us any good. Bringing them on Wednesdays makes the most sense (even if you know they are ‘late’). Don’t bother making a special trip…but again, we appreciate the thought.
The Recipe
Barley Salad with Carrots and Dill
Serves 6
· 3 1/2 to 4 cups cooked barley
· 3/4 pound (5 medium) carrots, coarsely grated
· 1/2 cup tightly packed, minced fresh dill
· 1/3 cup raw sunflower seeds, toasted
· 1/4 cup dried currants
· 1/3 cup fruity olive oil
· 3 to 4 tablespoons freshly squeezed lemon juice
· Salt to taste
In a large serving bowl or storage container, combine the barley, carrots, dill, sunflower seeds, and currants.
Dribble on the olive oil, lemon juice and salt to taste. Toss until the ingredients are thoroughly coated with the dressing.
Recipe copyright, Lorna Sass, 2008
This next one comes from Betsy Bothe – a 2008 CSA member.
Arugula Dip
In Blender combine:
3 garlic cloves
¼ cup Olive Oil
2 handfuls of arugula
1 Tbsp rice vinegar
3 Tbsp organic cream cheese
Salt and pepper to taste
I cut up other veggies and use this as a dip—delicis!
That’s all for this week, we look forward to seeing you tomorrow between 8-6. - Daisy
August 18, 2009
Many people either believe that GMO food are tested and safe or simply don’t know that 80% of the processed foods sitting on their grocery store shelves contain GMO’s. In the meantime, multinational agribusiness companies have insinuated their patented and genetically engineered organisms into our food supply. But the apparent success of this strategy does not mean that GMO’s are inevitable. Part of the mythology behind the industrialization and the globalization of agriculture is the notion that these commercial technologies are the foundation of our economic progress. In reality, these technologies are undermining the natural wealth of agriculture by extinguishing agricultural diversity and harming the environment.
Uncertain Peril, Claire Hope Cummings
The Harvest
1# salad mix
¼# arugula
2oz basil
1 bunch beets
1 bunch carrots
1 bunch herbs
Not everyone will get all of the following:
Cucumber
Squash
Tomatoes – check the board
Peppers
Edible flowers
U-Pick – check the board
Nutrition Tip
The jalapeno is named after Xalapa, Veracruz where they are traditionally produced. Capsaicin, which is where the heat comes from, is concentrated in veins surrounding the seeds. Removing seeds and de-veining the pepper can reduce their heat. Jalapenos come in between 2,500 and 10,000 Scoville units in heat (which means they are medium hot).
Hmmm, guess that wasn’t nutritional info….oh well.
The News
It’s been cold! This happened last August around this time also, but it still feels a little odd to me. The squash and potatoes did get frosted a bit, even under our heavier row covers (that’s about all we can do to protect them). They are ok though, the squash has slowed down, but it’s alive and producing. Lost some of the flowers outside also……oh well, that happens around now I guess. But what I have really been noticing is that the leeks, storage onions and potatoes are behind. The cool June must have affected them enough that now we are feeling the repercussions. They are on their way, but not ready yet. I, for one, am really looking forward to some potatoes!
CSA Potluck – August 30th from 5-8. Don’t miss it. And please sign up this week – sign up is on the cooler. We are having a pig slaughtered for it on Thursday and I need to know how big that pig needs to be……..that depends on how many of us will be enjoying that pig. So….please sign up tomorrow. It’s going to be a great time, and we can’t wait to have you all out here at once. Craig will be doing hayrides for the kids again, and Doug (the bee guy) has some fun bee games. Along with that he will also be opening up the hive so you can all take a look at what the bees have been up to this summer.
Many of you may be familiar with Foodell.com – or you’ve heard them mentioned on the radio. Well, Susan Odell of Foodell.com is a member at Copper Moose Farm. The Odells would like to offer our CSA a free 3 month membership to Foodell.com. Below is some information from the Odell’s:
As some of you may know, one of the members of our CSA is Susan Odell of foodell.com. Foodell is an online cooking community teaching the Hungry Generation how to eat. You may have seen Susan on Park City TV, as she has a cooking segment each Thursday on the Mountain Morning Show. She is also the "beet" reporter for KPCW and does a live broadcast every Wednesday from the Farmers Market at the Canyons.
Susan would like to offer everybody in the CSA a free 3 month membership to foodell.com. Members of foodell.com receive a Weekly Menu with a consolidated grocery list, plus all of the features of the website including recipes, entertaining menus, educational videos, product reviews and recommendations, a community forum, an Ask the Chef feature and much more. As foodell.com has absolutely no advertising, they charge an annual subscription fee of $25, which is a great value.
If you would like a free 3 month membership to foodell.com, then just send an email to Susan at susanodell@foodell.com. I know you'll like it. – David Odell
I had quite a few people show up today to bring their bags back……I appreciate the thought, but don’t worry about it. The bags all get washed on Monday mornings, so getting them to us any later than a Friday afternoon doesn’t do us any good. Bringing them on Wednesdays makes the most sense (even if you know they are ‘late’). Don’t bother making a special trip…but again, we appreciate the thought.
The Recipe
Barley Salad with Carrots and Dill
Serves 6
· 3 1/2 to 4 cups cooked barley
· 3/4 pound (5 medium) carrots, coarsely grated
· 1/2 cup tightly packed, minced fresh dill
· 1/3 cup raw sunflower seeds, toasted
· 1/4 cup dried currants
· 1/3 cup fruity olive oil
· 3 to 4 tablespoons freshly squeezed lemon juice
· Salt to taste
In a large serving bowl or storage container, combine the barley, carrots, dill, sunflower seeds, and currants.
Dribble on the olive oil, lemon juice and salt to taste. Toss until the ingredients are thoroughly coated with the dressing.
Recipe copyright, Lorna Sass, 2008
This next one comes from Betsy Bothe – a 2008 CSA member.
Arugula Dip
In Blender combine:
3 garlic cloves
¼ cup Olive Oil
2 handfuls of arugula
1 Tbsp rice vinegar
3 Tbsp organic cream cheese
Salt and pepper to taste
I cut up other veggies and use this as a dip—delicis!
That’s all for this week, we look forward to seeing you tomorrow between 8-6. - Daisy
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