VERNON’S CORNER
I hope your Christmas was as wonderful as ours. Our graphic designing daughter was home from Huntington Beach. My brother Mark visited with his family briefly. Christmas Eve here with Carol’s family the Henriksens and Christmas day at my mom’s with my brother Aaron and his family. Lots of other family gatherings and celebrations. Aren’t we of all people on the planet the most favored?
New Years’ Resolutions
I’ve got two. For Christmas, I gave Carol 12 gift certificates in 12 envelopes each labeled with a month of the year. They are promissory notes of a sort for monthly week-ends away. Sorry, you can’t come.
I don’t know about you, but my life is insanely busy. We want to get away but the weeks roll into months and we just don’t. When Carol opened her gift, our son Erik astutely commented “Looks like Dad gave himself a present.” Well, anything we do for our spouse is a gift to ourselves. I’m resolving to make a little bit of away time a priority in my 51st year.
The second, We’re going on an adventure of tasty, healthy, fresh, home grown, home cookin’. It’s an adventure to be sure because none of us have ever been down this path to this extent and certainly not as a group. Like many of you, our family ate organic when it made sense but we remain amazed at how good all this stuff eats. Because it’s tasty and we’re getting it every week, Carol’s searching for, trying and sharing new recipes. We’re feeling better because we’re eating better. I hope you’re diggin’ it as much as we are.
Next week I hope to bore you with the politics of food safety.
Eat Healthy!! Vernon
YOUR ACCOUNT
Those of you who have been with us since the beginning know what a long way the website has come. I hope all of you have taken the time, recently, to check out the changes to your account pages. On those pages you have the ability to set your vacation days, purchase add-ons, and rate the contents of the box you receive each week. You can look at your Subscription Overview and it will show you what weeks you have received deliveries, been on vacation or have placed a vacation stop for upcoming weeks. On the My Subscription Info page you can enter new billing info, if need be, change or order, or cancel your subscription.
As a reminder, you must place your vacation stop, or cancellation a minimum of 10 days prior to the affected delivery. It is always a good idea to check the Overview and make sure the correct vacation weeks are showing. If you discover a problem please let us know immediately.
GRAINS
Several subscribers have been inquiring about the grains Robert Jackson mentioned in a previous newsletter. Soon after the first of the year we will have several grains available as add-ons. They will be packaged in 2 and 5 pound bags. In last week’s newsletter we provided a web site address where you can do some comparison shopping for grain mills. That address is: www.nextag.com and from there you can search “grain mills”
DELIVERY TIME
We realize that it is easy for busy schedules to sometimes cause subscribers to be late, or altogether forget about picking up their order at the scheduled delivery time. One of the reasons we can bring you this great stuff at a great price is that the truck and driver don’t sit in one place for a long period of time. That means the truck has to maintain a pretty tight schedule and has to leave at the appointed time in order to be at the next delivery. If you know ahead of time that you are going to be unable to pick up your box please have a friend or family member there to pick it up for you, or contact your host in advance to make arrangements. We have been lenient, but if you do not pick up your order it is left with your host. The hosts do not have a place to store your order in a manner that will maintain its freshness. An attempt will be made to reach you, but as is stated on the website any orders not picked up will be distributed to a charitable organization that provides food to those in need. We appreciate your cooperation.
RUTABAGAS
Known as “swedes” in Europe, this turnip cousin, often used in stews, also works as a tasty side dish. The rutabaga has a flavor that hints of the light freshness of cabbage and turnip. That is probably because they are a cross between a wild cabbage and a turnip. Rutabaga is rich in beta carotene and an excellent source of potassium and vitamin C. Rutabagas will store in the refrigerator for up to one month.
Try mashing one or two rutabagas and mixing them with your next batch of mashed potatoes. They will provide a beautiful golden color and an interesting taste. Rutabagas can be boiled, steamed or roasted, and served with mustard butter. (For a simple mustard butter, combine ¼ cup soft butter with 2-3 tsp Dijon mustard, one minced garlic clove, and some finely chopped parsley). There are lots of uses for rutabaga. There are even recipes available for Rutabaga Cake. You might be surprised your family may find a new favorite vegetable.
Be careful with that knife, rutabagas can be tough.
WHO GREW THIS?
Here is what you will find in this week’s box.
-Satsuma Mandarin Oranges
M & K, Caruthers
-Cara Cara Oranges
John France, Porterville
-Fuji Apples
Ridder & Son, Watsonville
-Broccoli
Troy Huckabay, Kingsburg
-Russet Potatoes
Family Farm, Madera
-Red Onions
John Tobias, Hollister
-Nantes Carrots
-Green Cabbage
-Leeks
-Snow White Turnips
-Red Beets
-Rutabagas*
T & D Willey, Madera
Denotes Abundant Box Only
Contents may vary due to availability on date of delivery.
CAUTION! The juice from red beets does stain. Protect yourself and surrounding surfaces, and do quick cleanup. You can wear rubber gloves to protect your hands or you may use lemon juice to clean the stain from your fingers.
Recipes:
Roasted Winter Vegetables Preheat Oven to 425º
6-8 cups winter vegetables: potatoes, sweet potatoes, carrots, turnips, parsnips, rutabagas, beets, winter squash, peeled and cut in 1 inch pieces or slices.
2 Tbls oil
1 Tbls dried or 3 Tbls fresh herbs such as rosemary, thyme, parsley or oregano
Toss ingredients together (keep onions separate, as they will roast faster; add them to the pan 10 minutes into the baking time). Spread in a single layer on greased baking pan. Roast in pre-heated oven until tender, 30-45 minutes, stirring occasionally. Season with salt and pepper. Serve with roasted garlic sauce (optional)
Roasted Garlic Sauce
Slice top off of bulb of garlic exposing tip of each clove. Place on a square of foil and drizzle with 1 Tbls. of olive oil or just season with salt and pepper. Wrap tightly and bake along side other vegetables until tender. Squeeze soft garlic into a small bowl, mash with fork, and stir in ¾ cup plain yogurt.
CABBAGE CHOWDER Serves 6-8
2 cups diagonally sliced carrots
¼ tsp caraway seeds
2 Tbsp butter or margarine
2 -10 ¾ oz cans condensed cream of celery soup, undiluted
1 soup can milk
3 cups shredded cabbage
1 soup can water
1 lb smoked sausage, cut into ½ inch diagonal slices
In a large kettle, combine the carrots, butter and caraway seeds;
cook over low heat until the carrots are just crisp-tender, about 5
minutes. Add soup, milk, water, cabbage and sausage. Bring to a
boil; reduce heat and cook until cabbage is tender, about 15
minutes.
December 29, 2007
December 22, 2007
Week 16
COMMUNITY
One of the prime original objectives of this dream we’re all embarked on was the restoration of community that seemed to be disappearing with our fast paced, specialized no front porch e-world.
The first thing is to intentionally restore a connectedness between farm and urban families. We’ve got a long way to go, but I think as you read the guest editorials and hear our farmer’s thoughts and hearts, enjoy their products, and respond with your ratings and comments, that’s coming along quite nicely. These are farms, not factories and farming is thankfully still more art than science, relationship than machinery. You’ll see as the nuts and bolts of the website get tightened up, our attention turn to more of that connectedness.
The second thing that I’m so stoked about is the interaction going on between you all at the pick-up sites. It seems the more subscribers at a drop the better the community. You are all out of the box thinkers. Sensibly health minded. Quality of life prioritizers. That hit me between the eyes a few Saturdays ago when I drove the delivery truck (genuinely my favorite part of this whole deal) I got to visit with each of you, observe your verve and motivation. Later that same day, I was scheduled to ring the Salvation Army bell in front of the huge retail establishment here in town. I watched folks coming out with take-out pizzas………………I gave you permission to slap me if I ever started going negative so suffice it to say I thought of you all home chopping and slicing and stir frying fresh organic veggies and it suddenly became a nice warm evening. There were three bells there and it took no more effort to ring all three and start singing Christmas carols and that kettle really started singing as well. Thanks for the motivation and the encouragement you all are in this endeavor.
VISION
The core driving economic and moral principle of this enterprise is “the only two entities that matter are the family that produced it and the family that eats it” We were convinced that both could benefit dramatically from an efficient collection and distribution system and this too is playing out nicely. Every single item in your box was either delivered to our place in harvest containers by the farmer or we picked it up at their place. As the dream grows, this gets easier and your value increases.
Now comes add-ons. It’s kind of hard to eliminate processing and pack-aging from a gallon of milk as an example. Bear with us as we feel our way through this and seek how to execute the best strategy for all of us. The Add-on section of the Web site is greatly improved now but nothing like it will be in another couple weeks. The vacation part is also a ton clearer, so the mix-ups should be solved.
All of us are smarter than any of us so if you see a solution or a local farmer or anything that will better satisfy the previous principle, let us know. That’s what family does.
CHRISTMAS
Peace on earth good will toward men
A healthy robust community, whether in our towns, our state our nation or the world and the positive results there of can only be enjoyed if we’re willing to do the hard work of getting along with each other. Treating one another with dignity and honor. May your hearts be filled with joy and peace and love throughout the year
MERRY
CHRISTMAS
Eat healthy! Vernon
WHERE’S THE LETTUCE?
That is a question you may be asking yourself and the answer is probably Yuma, Arizona or Mexico. It is winter time and local, fresh leafy greens are hard to come by right now. We have one grower, T & D Willey who does a great job of growing the winter greens. However, there may be times when, due to weather, he cannot get into the fields to pick, or he is not harvesting them a particular week. As you know our commitment to you is that we will provide you local, fresh produce and so some weeks the leafy greens may be missing from your box.
What you will still find is great value, and perhaps more of an adventure. There are winter vegetables that many of us are not familiar with and would not select at the super market because we don’t know what to do with them. This newsletter is a resource and we try to provide you with information on different items each week, but the space is limited and what may be unusual to you may be very common, and a favorite of someone else. Your computer can be a great tool in learning about different fruits and vegetables, and how to prepare them.
Many of the winter vegetables lend themselves very well to stews and soups, and isn’t it the perfect weather for them? They also work well in casseroles. Many of these dishes can be made ahead and warmed up for hearty dishes another night of the week. Have fun, look at each new food as an adventure!
BEETS
Beets are a versatile vegetable. They can be served hot or cold, pickled, roasted, juiced, deep fried or eaten raw. Store your beets unwashed in the crisper and they will keep for two to four weeks. Leave about 1 inch of the stem attached to prevent the beet from “bleeding”. Don’t peel beets until after they have been cooked. Wash beets gently under cool running water, taking care not to tear the outer skin. Leave the stem and root attached to be removed after cooking. For the best flavor beets should be baked, instead of boiling or steaming. Simply preheat your oven to 350º, place the beet in a pan with about an inch of water, cover the pan tightly with foil and bake until tender, about an hour. The skin will easily rub off under cold running water once they are cooked. You may want to wear rubber gloves to prevent staining of your hands, but if your hands are stained use a little lemon juice to clean them.
This week’s beets are Chioggia which has lovely red and white concentric rings when sliced. Show them off.
WHO GREW THIS?
Here is what you will find in this week’s box.
-Satsuma Mandarin Oranges
M & K, Caruthers
-Braeburn Apples
Ridder & Son, Watsonville
-Broccoli
Troy Huckabay, Kingsburg
-Red Onions
John Tobias, Hollister
-Yams
Doreva Produce, Livingston
-Red Cabbage*
-French Breakfast Radishes
-Lovely Dill
-Nanpes Carrots
-Red Milano Turnips*
-Red Butterhead Lettuce
-Chioggia Beets
-Escarole*
-Radicchio
-Collard Greens*
T & D Willey, Madera
*Denotes Abundant Box Only
Contents may vary due to availability on date of delivery.
GRAIN MILLS
For those of you who may be interested in researching grain mills you may do some comparisons at www.nextag.com
From there search “grain mills”.
Stir-Fried Broccoli and Carrots Serves 6
2 Tbsp Oil 2 cloves garlic, chopped
½ cup broccoli flowerets 1 cup carrots, sliced thin
1 small onion, cut into rings ¾ cup chicken broth
1 tsp seasoning salt 1 Tbsp cornstarch
1 Tbsp cold water 1 cup sliced mushrooms
1 can water chestnuts, drained
Heat oil, add garlic, broccoli, carrots and onion; stir fry for 1 minute. Add broth and seasoning salt, cover and cook about 3 minutes. Mix cornstarch and water, stir into vegetables. Cook and stir until thickened, about 10 seconds. Add water chestnuts and mushrooms. Cook and stir 30 seconds.
ORANGE/BEET SALAD
2 oranges, peeled & sliced
2 cooked beets, sliced in thin rounds
1 red onion sliced paper thin
salt, to taste
2 to 3 Tbs extra virgin olive oil
2 ounces black olives, pitted
2 Tbs chopped fresh mint or cilantro
Slice oranges into 1/8 inch slices, removing all of the pits. Layer the sliced beets, the orange slices and onion, sprinkle lightly with salt and drizzle with olive oil. Garnish with olives, and chopped fresh mint or cilantro.
One of the prime original objectives of this dream we’re all embarked on was the restoration of community that seemed to be disappearing with our fast paced, specialized no front porch e-world.
The first thing is to intentionally restore a connectedness between farm and urban families. We’ve got a long way to go, but I think as you read the guest editorials and hear our farmer’s thoughts and hearts, enjoy their products, and respond with your ratings and comments, that’s coming along quite nicely. These are farms, not factories and farming is thankfully still more art than science, relationship than machinery. You’ll see as the nuts and bolts of the website get tightened up, our attention turn to more of that connectedness.
The second thing that I’m so stoked about is the interaction going on between you all at the pick-up sites. It seems the more subscribers at a drop the better the community. You are all out of the box thinkers. Sensibly health minded. Quality of life prioritizers. That hit me between the eyes a few Saturdays ago when I drove the delivery truck (genuinely my favorite part of this whole deal) I got to visit with each of you, observe your verve and motivation. Later that same day, I was scheduled to ring the Salvation Army bell in front of the huge retail establishment here in town. I watched folks coming out with take-out pizzas………………I gave you permission to slap me if I ever started going negative so suffice it to say I thought of you all home chopping and slicing and stir frying fresh organic veggies and it suddenly became a nice warm evening. There were three bells there and it took no more effort to ring all three and start singing Christmas carols and that kettle really started singing as well. Thanks for the motivation and the encouragement you all are in this endeavor.
VISION
The core driving economic and moral principle of this enterprise is “the only two entities that matter are the family that produced it and the family that eats it” We were convinced that both could benefit dramatically from an efficient collection and distribution system and this too is playing out nicely. Every single item in your box was either delivered to our place in harvest containers by the farmer or we picked it up at their place. As the dream grows, this gets easier and your value increases.
Now comes add-ons. It’s kind of hard to eliminate processing and pack-aging from a gallon of milk as an example. Bear with us as we feel our way through this and seek how to execute the best strategy for all of us. The Add-on section of the Web site is greatly improved now but nothing like it will be in another couple weeks. The vacation part is also a ton clearer, so the mix-ups should be solved.
All of us are smarter than any of us so if you see a solution or a local farmer or anything that will better satisfy the previous principle, let us know. That’s what family does.
CHRISTMAS
Peace on earth good will toward men
A healthy robust community, whether in our towns, our state our nation or the world and the positive results there of can only be enjoyed if we’re willing to do the hard work of getting along with each other. Treating one another with dignity and honor. May your hearts be filled with joy and peace and love throughout the year
MERRY
CHRISTMAS
Eat healthy! Vernon
WHERE’S THE LETTUCE?
That is a question you may be asking yourself and the answer is probably Yuma, Arizona or Mexico. It is winter time and local, fresh leafy greens are hard to come by right now. We have one grower, T & D Willey who does a great job of growing the winter greens. However, there may be times when, due to weather, he cannot get into the fields to pick, or he is not harvesting them a particular week. As you know our commitment to you is that we will provide you local, fresh produce and so some weeks the leafy greens may be missing from your box.
What you will still find is great value, and perhaps more of an adventure. There are winter vegetables that many of us are not familiar with and would not select at the super market because we don’t know what to do with them. This newsletter is a resource and we try to provide you with information on different items each week, but the space is limited and what may be unusual to you may be very common, and a favorite of someone else. Your computer can be a great tool in learning about different fruits and vegetables, and how to prepare them.
Many of the winter vegetables lend themselves very well to stews and soups, and isn’t it the perfect weather for them? They also work well in casseroles. Many of these dishes can be made ahead and warmed up for hearty dishes another night of the week. Have fun, look at each new food as an adventure!
BEETS
Beets are a versatile vegetable. They can be served hot or cold, pickled, roasted, juiced, deep fried or eaten raw. Store your beets unwashed in the crisper and they will keep for two to four weeks. Leave about 1 inch of the stem attached to prevent the beet from “bleeding”. Don’t peel beets until after they have been cooked. Wash beets gently under cool running water, taking care not to tear the outer skin. Leave the stem and root attached to be removed after cooking. For the best flavor beets should be baked, instead of boiling or steaming. Simply preheat your oven to 350º, place the beet in a pan with about an inch of water, cover the pan tightly with foil and bake until tender, about an hour. The skin will easily rub off under cold running water once they are cooked. You may want to wear rubber gloves to prevent staining of your hands, but if your hands are stained use a little lemon juice to clean them.
This week’s beets are Chioggia which has lovely red and white concentric rings when sliced. Show them off.
WHO GREW THIS?
Here is what you will find in this week’s box.
-Satsuma Mandarin Oranges
M & K, Caruthers
-Braeburn Apples
Ridder & Son, Watsonville
-Broccoli
Troy Huckabay, Kingsburg
-Red Onions
John Tobias, Hollister
-Yams
Doreva Produce, Livingston
-Red Cabbage*
-French Breakfast Radishes
-Lovely Dill
-Nanpes Carrots
-Red Milano Turnips*
-Red Butterhead Lettuce
-Chioggia Beets
-Escarole*
-Radicchio
-Collard Greens*
T & D Willey, Madera
*Denotes Abundant Box Only
Contents may vary due to availability on date of delivery.
GRAIN MILLS
For those of you who may be interested in researching grain mills you may do some comparisons at www.nextag.com
From there search “grain mills”.
Stir-Fried Broccoli and Carrots Serves 6
2 Tbsp Oil 2 cloves garlic, chopped
½ cup broccoli flowerets 1 cup carrots, sliced thin
1 small onion, cut into rings ¾ cup chicken broth
1 tsp seasoning salt 1 Tbsp cornstarch
1 Tbsp cold water 1 cup sliced mushrooms
1 can water chestnuts, drained
Heat oil, add garlic, broccoli, carrots and onion; stir fry for 1 minute. Add broth and seasoning salt, cover and cook about 3 minutes. Mix cornstarch and water, stir into vegetables. Cook and stir until thickened, about 10 seconds. Add water chestnuts and mushrooms. Cook and stir 30 seconds.
ORANGE/BEET SALAD
2 oranges, peeled & sliced
2 cooked beets, sliced in thin rounds
1 red onion sliced paper thin
salt, to taste
2 to 3 Tbs extra virgin olive oil
2 ounces black olives, pitted
2 Tbs chopped fresh mint or cilantro
Slice oranges into 1/8 inch slices, removing all of the pits. Layer the sliced beets, the orange slices and onion, sprinkle lightly with salt and drizzle with olive oil. Garnish with olives, and chopped fresh mint or cilantro.
December 15, 2007
Week 15
This week our guest farmer, and columnist, is Robert “Rob” Jackson who shares with us his insights on organic farming, the benefits of eating fresh and healthy, and he provides some information on whole grains and flour.
My name is Robert David Jackson and I’m married to Sarah Elizabeth, my lovely wife of 20 years. We are tree fruit farmers in a line of six plus generations of farmers on my father’s side. We have 5 children and we have always loved to eat healthy. Understanding what “eating healthy” means has been a growing endeavor. For me it began as a child as we ate fresh fruit and vegetables all the time. Some of my fondest memories as a child were the days we would “put up” corn or green beans or make cucumber pickles. Those days were family events where we would go out early and pick the produce, (corn was always the worst) then we would bring it back to the house where grandparents and great grandparents would be waiting to work together to shuck the corn or snap the green beans, blanch and then bag the produce for freezer storage.
Fresh ripe fruit has always been the norm around our house and because gardening vegetables has not been our habit we have especially appreciated the service cousin Vernon has provided in starting Abundant Harvest Organics. Salads were always a necessary chore to eat in my culinary game plan but since August I literally crave eating salads. In fact last night I had a third helping of salad and decided to finish off the whole bowl since everyone had finished eating. It is no joke, and I’ve been eating well for 42 years, since I’ve been eating all organic vegetables, I crave the taste and flavor of the many “greens” and carrots we’ve been getting.
Growing produce using organic methods has never been economically motivated on my farm. It has always had a deep spiritual meaning. The simple fact is: God created all plants, soil and insects and we, especially over the past 50 or so years have done an incredible job in altering God’s way of agriculture. Amazingly today, science is finally coming back to understand the incredible complexity and worth of organic growing methods. Briefly, as I was saying, the spiritual motivation for using organic methods for farming is based on the fact that God created everything including the highly complex systems of living soil that along with a symbiotic relationship with plant roots best harvest the minerals from the rocks of the earth. As a country and as a world we spend hundreds of billions of dollars on exploring space yet we hardly understand the oceans, our bodies and most amazingly soil and the interdependency we share between our health and soil and plant vitality. Soil is fascinating not to mention the partnership that organic growers have with trillions of our “friends” called “beneficial” insects. It is funny, organic growers like me get so excited when we find our insect friends flourishing. We are actually beneficial bug nurseries and day care providers and we do all of this in partnership with God’s original plan and methods for caring for and managing “the garden”.
O.K. now that I’ve taken up way too much space let me mention a few things about whole grains and flour. Bottom line, we are literally killing ourselves and our children by eating processed flour and baked goods from processed flour. According to one study conducted using mammals in Germany, a diet consisting of 50% protein and carbohydrates derived from white processed flour or 15 day old whole grain flour led to the infertility of a whole population by the fourth generation. Grains and bread have, since ancient times, been called the staff of life. In all our wisdom and in our pursuit of convenience and ease of profit we have directly contributed to the demise of our posterity. But who thinks about the next generation let alone four generations that follow us? Today is what is at the top of our “to do” list. My great grandpa Tays, from Cookeville, Tennessee used to razz my grandpa (his son-in-law) when he would sleep in till 4:30 am by saying, “Hershel, you’re going to sleep yourself to death.” We wonder why we battle obesity and all its resulting health complications in America; it is because we are eating ourselves to death. Just like when we mess with God’s way of agriculture, when we mess with God’s way of processing grain the ramifications are far reaching and serious. There are many advocates for fresh ground whole grain flour but rancid whole grain flour is just as bad as white processed flour, SO, bottom line, fresh, whole grain flour is always best. Grind only what you will immediately use. Second best is to store unused freshly ground whole grain flour in an airtight container in a cool dry location for no more than one week. By immediately freezing unused whole grain flour you can safely extend its nutritional life for up to a month.
REMEMBER FRESH IS BEST!
What I recommend is to keep fresh and cleaned white and red hard winter wheat, barley, rye and yellow and white corn in stock in your pantry in small enough quantities that you would be sure to use them in 6 months and purchase a small “slow grind” stone mill to make your own flour and freeze until use. NO MORE FLOUR STORED IN THE DRAWER! Do it for your posterity and maybe for your posterior! An excellent well researched article on grains and fresh ground flour that I highly recommend reading is found at http://eap.mcgill.ca/Publications/EA35.htm By the first of the year you will be able to order from Abundant Harvest a wide array of organic, cleaned whole grains for storage and processing at home as well as Noah’s fresh stone ground whole grain frozen flour.
That’s all for now folks, Shalom!
KOHLRABI
Don’t let kohlrabi be intimidating! It tastes like fresh, crunchy broccoli stems accented by radish. The round bulb is a swollen stem that grows above ground. Kohlrabi is widely used in Central Europe and Asia. Trim the leaves from the bulb and store the bulb unwashed in a plastic bag. They will hold for about a week in the refrigerator.
Kohlrabi is delicious eaten raw. Peel the outer skin with a paring knife. Slice, dice or grate and add to salads. Use on raw vegetable platters or serve with creamy dip. It can also be steamed or boiled. If you are cooking kohlrabi don’t peel it until after it is cooked. Steam or boil until the bulbs are tender, peel the skin, and season with butter, salt and pepper, a cheese sauce, or just enjoy plain.
The leaves may be enjoyed as a cooked green. Wash the leaves, remove the ribs. Blanch in boiling water until just wilted, 3 to 5 minutes. Drain and squeeze excess water from the leaves, chop and then sauté in a little olive oil or butter. Season with salt & pepper and add a splash of vinegar.
WHO GREW THIS?
Here is what you will find in this week’s box.
-Butternut Squash
-Red Onions
John Tobias, Hollister
-Pink Lady Apples*
-Fuji Apples
Ridder & Son, Watsonville
-Russet Potatoes
Family Farm, Madera
-Colossal Garlic
Christopher Ranch, Gilroy
-Satsuma Mandarin Oranges
M & K, Caruthers
-Broccoli
Troy Huckabay, Kingsburg
-Easter Egg Radishes*
-Nantes Loose Carrots
-Golden Beets
-Escarole
-Red Butterhead Lettuce*
-Kohlrabi
T & D Willey, Madera
*Denotes Abundant Box Only
Contents may vary due to availability on date of delivery.
TURKEY
We have a very limited number of Mary’s Organic Free Range turkeys available for delivery on December 21 and 22. They are larger than the ones made available for Thanksgiving. Place your order before 9:00 am Monday, December 17, to get yours.
Holiday Butternut Squash Bread
Cut butternut squash in half lengthwise, scrape out the seeds, place in a baking dish cut side up and add about ½ inch of water in the bottom of the pan. Cover with aluminum foil and bake at 400º for 1 hour
2 cups Flour 1 ½ cups Sugar
1 cup Wheat Flour ½ cup Brown Sugar
2 tsp Baking Powder 1 tsp Cinnamon and Allspice
½ tsp Baking Soda, Salt & Nutmeg 2 cups Mashed Squash
½ cup Oil ½ cup Evaporated Milk
1 tsp Vanilla ½ cup Pecans Chopped
Combine all dry ingredients and mix. Combine all wet ingredients and mix. Add the two together. Grease two loaf pans, add the batter and before you bake sprinkle each loaf with approx. 1 Tbls of sugar.
Bake at 350ºfor 50-60 minutes
Arugula, Fennel, Apple, Mandarin Orange & Pomegranate Salad
½ cup extra-virgin olive oil ¼ cup fresh lemon juice
1 shallot, minced ½ tsp (packed) grated lemon peel
1 large fresh fennel bulb, trimmed, halved, very thinly sliced
1 8 ounce Fuji apple, halved, cored, cut into matchstick-size strips
6 cups trimmed arugula leaves
2 mandarin oranges, peeled, each cut crosswise into 3 slices
Pomegranate seeds
Whisk first 4 ingredients in small bowl. Season with salt and pepper. Combine fennel and apple in medium bowl; mix in 3 tablespoons dressing. Place arugula in large bowl. Add fennel-apple mixture. Toss, adding more dressing to taste. Divide salad on 6 plates. Garnish with slice and sprinkle with pomegranate seeds.
My name is Robert David Jackson and I’m married to Sarah Elizabeth, my lovely wife of 20 years. We are tree fruit farmers in a line of six plus generations of farmers on my father’s side. We have 5 children and we have always loved to eat healthy. Understanding what “eating healthy” means has been a growing endeavor. For me it began as a child as we ate fresh fruit and vegetables all the time. Some of my fondest memories as a child were the days we would “put up” corn or green beans or make cucumber pickles. Those days were family events where we would go out early and pick the produce, (corn was always the worst) then we would bring it back to the house where grandparents and great grandparents would be waiting to work together to shuck the corn or snap the green beans, blanch and then bag the produce for freezer storage.
Fresh ripe fruit has always been the norm around our house and because gardening vegetables has not been our habit we have especially appreciated the service cousin Vernon has provided in starting Abundant Harvest Organics. Salads were always a necessary chore to eat in my culinary game plan but since August I literally crave eating salads. In fact last night I had a third helping of salad and decided to finish off the whole bowl since everyone had finished eating. It is no joke, and I’ve been eating well for 42 years, since I’ve been eating all organic vegetables, I crave the taste and flavor of the many “greens” and carrots we’ve been getting.
Growing produce using organic methods has never been economically motivated on my farm. It has always had a deep spiritual meaning. The simple fact is: God created all plants, soil and insects and we, especially over the past 50 or so years have done an incredible job in altering God’s way of agriculture. Amazingly today, science is finally coming back to understand the incredible complexity and worth of organic growing methods. Briefly, as I was saying, the spiritual motivation for using organic methods for farming is based on the fact that God created everything including the highly complex systems of living soil that along with a symbiotic relationship with plant roots best harvest the minerals from the rocks of the earth. As a country and as a world we spend hundreds of billions of dollars on exploring space yet we hardly understand the oceans, our bodies and most amazingly soil and the interdependency we share between our health and soil and plant vitality. Soil is fascinating not to mention the partnership that organic growers have with trillions of our “friends” called “beneficial” insects. It is funny, organic growers like me get so excited when we find our insect friends flourishing. We are actually beneficial bug nurseries and day care providers and we do all of this in partnership with God’s original plan and methods for caring for and managing “the garden”.
O.K. now that I’ve taken up way too much space let me mention a few things about whole grains and flour. Bottom line, we are literally killing ourselves and our children by eating processed flour and baked goods from processed flour. According to one study conducted using mammals in Germany, a diet consisting of 50% protein and carbohydrates derived from white processed flour or 15 day old whole grain flour led to the infertility of a whole population by the fourth generation. Grains and bread have, since ancient times, been called the staff of life. In all our wisdom and in our pursuit of convenience and ease of profit we have directly contributed to the demise of our posterity. But who thinks about the next generation let alone four generations that follow us? Today is what is at the top of our “to do” list. My great grandpa Tays, from Cookeville, Tennessee used to razz my grandpa (his son-in-law) when he would sleep in till 4:30 am by saying, “Hershel, you’re going to sleep yourself to death.” We wonder why we battle obesity and all its resulting health complications in America; it is because we are eating ourselves to death. Just like when we mess with God’s way of agriculture, when we mess with God’s way of processing grain the ramifications are far reaching and serious. There are many advocates for fresh ground whole grain flour but rancid whole grain flour is just as bad as white processed flour, SO, bottom line, fresh, whole grain flour is always best. Grind only what you will immediately use. Second best is to store unused freshly ground whole grain flour in an airtight container in a cool dry location for no more than one week. By immediately freezing unused whole grain flour you can safely extend its nutritional life for up to a month.
REMEMBER FRESH IS BEST!
What I recommend is to keep fresh and cleaned white and red hard winter wheat, barley, rye and yellow and white corn in stock in your pantry in small enough quantities that you would be sure to use them in 6 months and purchase a small “slow grind” stone mill to make your own flour and freeze until use. NO MORE FLOUR STORED IN THE DRAWER! Do it for your posterity and maybe for your posterior! An excellent well researched article on grains and fresh ground flour that I highly recommend reading is found at http://eap.mcgill.ca/Publications/EA35.htm By the first of the year you will be able to order from Abundant Harvest a wide array of organic, cleaned whole grains for storage and processing at home as well as Noah’s fresh stone ground whole grain frozen flour.
That’s all for now folks, Shalom!
KOHLRABI
Don’t let kohlrabi be intimidating! It tastes like fresh, crunchy broccoli stems accented by radish. The round bulb is a swollen stem that grows above ground. Kohlrabi is widely used in Central Europe and Asia. Trim the leaves from the bulb and store the bulb unwashed in a plastic bag. They will hold for about a week in the refrigerator.
Kohlrabi is delicious eaten raw. Peel the outer skin with a paring knife. Slice, dice or grate and add to salads. Use on raw vegetable platters or serve with creamy dip. It can also be steamed or boiled. If you are cooking kohlrabi don’t peel it until after it is cooked. Steam or boil until the bulbs are tender, peel the skin, and season with butter, salt and pepper, a cheese sauce, or just enjoy plain.
The leaves may be enjoyed as a cooked green. Wash the leaves, remove the ribs. Blanch in boiling water until just wilted, 3 to 5 minutes. Drain and squeeze excess water from the leaves, chop and then sauté in a little olive oil or butter. Season with salt & pepper and add a splash of vinegar.
WHO GREW THIS?
Here is what you will find in this week’s box.
-Butternut Squash
-Red Onions
John Tobias, Hollister
-Pink Lady Apples*
-Fuji Apples
Ridder & Son, Watsonville
-Russet Potatoes
Family Farm, Madera
-Colossal Garlic
Christopher Ranch, Gilroy
-Satsuma Mandarin Oranges
M & K, Caruthers
-Broccoli
Troy Huckabay, Kingsburg
-Easter Egg Radishes*
-Nantes Loose Carrots
-Golden Beets
-Escarole
-Red Butterhead Lettuce*
-Kohlrabi
T & D Willey, Madera
*Denotes Abundant Box Only
Contents may vary due to availability on date of delivery.
TURKEY
We have a very limited number of Mary’s Organic Free Range turkeys available for delivery on December 21 and 22. They are larger than the ones made available for Thanksgiving. Place your order before 9:00 am Monday, December 17, to get yours.
Holiday Butternut Squash Bread
Cut butternut squash in half lengthwise, scrape out the seeds, place in a baking dish cut side up and add about ½ inch of water in the bottom of the pan. Cover with aluminum foil and bake at 400º for 1 hour
2 cups Flour 1 ½ cups Sugar
1 cup Wheat Flour ½ cup Brown Sugar
2 tsp Baking Powder 1 tsp Cinnamon and Allspice
½ tsp Baking Soda, Salt & Nutmeg 2 cups Mashed Squash
½ cup Oil ½ cup Evaporated Milk
1 tsp Vanilla ½ cup Pecans Chopped
Combine all dry ingredients and mix. Combine all wet ingredients and mix. Add the two together. Grease two loaf pans, add the batter and before you bake sprinkle each loaf with approx. 1 Tbls of sugar.
Bake at 350ºfor 50-60 minutes
Arugula, Fennel, Apple, Mandarin Orange & Pomegranate Salad
½ cup extra-virgin olive oil ¼ cup fresh lemon juice
1 shallot, minced ½ tsp (packed) grated lemon peel
1 large fresh fennel bulb, trimmed, halved, very thinly sliced
1 8 ounce Fuji apple, halved, cored, cut into matchstick-size strips
6 cups trimmed arugula leaves
2 mandarin oranges, peeled, each cut crosswise into 3 slices
Pomegranate seeds
Whisk first 4 ingredients in small bowl. Season with salt and pepper. Combine fennel and apple in medium bowl; mix in 3 tablespoons dressing. Place arugula in large bowl. Add fennel-apple mixture. Toss, adding more dressing to taste. Divide salad on 6 plates. Garnish with slice and sprinkle with pomegranate seeds.
December 8, 2007
Week 14
As you know one of the goals of Abundant Harvest Organics is to establish more of a connection between you and the farmers that grow our food. Today we have the pleasure of hearing from John France, an organic farmer from Porterville, whose citrus we have been enjoying. John writes:
As 2007 comes to a close, most of us involved in agriculture look back in awe and say to ourselves, “did that really happen?” Probably all of us have had that feeling at one time or another over the past few seasons. We recognize that major events, both positive and negative have occurred and those events become part of our character.
For me the season started off with the freeze of 2007 which took out most of our remaining citrus. This freeze was unique in that it occurred “later” in the citrus season. One of the characteristics of citrus is that the later in the season they go before being picked, the greater the soluble solids level, (sugars) and the “tougher” the rind. In short, if this even had occurred 1 month earlier, the devastation would have been huge. However, as a result, the fears that most growers and industry leaders had of a total loss for California citrus were not to be. We learned something about the hardiness of citrus, micro climates, durations and a whole bunch of other facts about citrus and cold weather that we thought we knew but did not. My visits to various growers fields in the early morning hours during those cold nights, simply did not lead me to believe that any viable fruit was left. I was wrong. Personally, we did lose what we had left on the unpicked trees. Fortunately we had already picked enough to cover our cultural costs for the year. Many other citrus growers were able to continue to pick fruit over the next months with the assistance of packing technology that helped cull out the damaged fruit and as such the industry damage was not near as severe as first thought.
However, the cold weather was not done with me. On Easter morning we had a light frost. Late in the year this is simply a minor worry blip on my radar and when I went to sleep that night I wasn’t worried. When I woke up and walked out of the house, I still wasn’t worried. Until that is, a phone call from my field staff that said we got some leaf burn in a block of grapes. While not unexpected, it again was not a point of worry. I know the weather on my farm like the back of my hand and I can pretty much tell the nightly and daily temps shortly after walking out of the door in the morning. There was no apparent frost on the ground and I was satisfied that no damage had occurred, either to the grapes or the stone fruit. I was wrong. What was remarkable about this little frost event is that it happened in the middle of the night. The pre-sunrise morning temps which are usually the lowest had actually risen by the time I got up. My low temp on my temp alarm did not lead me to believe that anything had been damaged. However, the temperature was just low enough, in that one particular block of grapes, for just a few minutes long enough, at just the right time in the growth stage, to freeze those cells in the young shoots and bunches. No neighbors were affected; no other widespread damage was reported by the farm advisors office. In fact, it seemed I was the “one” grower that got nailed.
Usually, the coldest areas in any block that is damaged by freeze are usually on the edges due to higher levels of radiational heat loss. This night, that was not the case. Apparently there were just enough heat units on the perimeter roads to affect the first two rows around the entire perimeter of the vineyard. Everything from those two to four rows from the edge of the vineyard to the center of the vineyard was lost. Again, what I assumed after 34 years of farming was once again proved wrong. The only constant in farming is change.
But as I told people at the beginning of the freeze event in January that what hurts citrus usually benefits deciduous plants. At least in that I was right. For the most part, the peaches, nectarines, walnuts, et.al. did fairly well. For that I am grateful. As an organic farmer who is looking to the future and trying to figure out what to do and when to do it; I will remember 2007. What we have known may be changed, what we assume may be wrong. What was before may not be now. What does stay the same is the love of the land, its ability to produce, and the quality of eating what the soil grows. In eating the citrus and Satsumas that we are now producing, I am grateful that we are harvesting a crop in light of last seasons freeze. I am amazed at the sizes of the fruit which are quite large. It is hard to think, or even remember back to those low 20’s temperatures just a few months ago and think here we are again with another crop.
The cycles of farming are remarkably static and yet at the same time, are never ever exactly the same. It is in finding those subtle differences that make farmers successful, sustainable, and have the impact on others with the products we grow. Not only that, but also to always remember that we are merely stewards of the land for a short time. The One who created the soil from which we derive our living is the one to be thanked and honored.
ADD-ONS
If you were at the delivery site this week you got to sample the newest add-on that is being made available to you. Olson Organics, from right here in Kingsburg, has bottled organic fruit based sauces, and apricot jam that you won’t want to miss. These sauces are perfect as glazes for your roasted and barbequed meats, as companions to cream cheese and crackers, and for dipping. The delicious taste of organic summer peaches; plums and apricots have been blended with sun-dried chili peppers for a wonderfully unique taste.
The jam, because it has lower sugar content, is of a thinner consistency than you are used to in jam. It is delicious on French toast and pancakes or drizzled over ice cream. All of these items are available individually or there is a gift pack that contains all three of the sauces. Think Christmas!
Unfortunately because, as evidenced by John France’s commentary, farming can be unpredictable there may be times that we will have offered fresh fruits or vegetables as an add-on and then find they are not available. Please be assured if you have ordered and been charged for an add-on that is not available for delivery you will be refunded those add on charges.
WHO GREW THIS?
Here is what you will find in this week’s box.
-Satsuma Mandarin Oranges
John France, Porterville
-Fuji Apples
Ridder & Sons, Watsonville
-Broccoli
Troy Huckabay, Kingsburg
-Russet Potatoes
Family Farm, Madera
-Red Onions
-Spaghetti Squash*
John Tobias, Hollister
-Nantes Carrots
-Parsley
-Red Milano Turnips
-Red Butterhead Lettuce
-Chioggia Beets
-Arugula*
-Bulb Fennel*
-Escarole*
T & D Willey, Madera
*Denotes Abundant Box Only
Contents may vary due to availability on date of delivery
As 2007 comes to a close, most of us involved in agriculture look back in awe and say to ourselves, “did that really happen?” Probably all of us have had that feeling at one time or another over the past few seasons. We recognize that major events, both positive and negative have occurred and those events become part of our character.
For me the season started off with the freeze of 2007 which took out most of our remaining citrus. This freeze was unique in that it occurred “later” in the citrus season. One of the characteristics of citrus is that the later in the season they go before being picked, the greater the soluble solids level, (sugars) and the “tougher” the rind. In short, if this even had occurred 1 month earlier, the devastation would have been huge. However, as a result, the fears that most growers and industry leaders had of a total loss for California citrus were not to be. We learned something about the hardiness of citrus, micro climates, durations and a whole bunch of other facts about citrus and cold weather that we thought we knew but did not. My visits to various growers fields in the early morning hours during those cold nights, simply did not lead me to believe that any viable fruit was left. I was wrong. Personally, we did lose what we had left on the unpicked trees. Fortunately we had already picked enough to cover our cultural costs for the year. Many other citrus growers were able to continue to pick fruit over the next months with the assistance of packing technology that helped cull out the damaged fruit and as such the industry damage was not near as severe as first thought.
However, the cold weather was not done with me. On Easter morning we had a light frost. Late in the year this is simply a minor worry blip on my radar and when I went to sleep that night I wasn’t worried. When I woke up and walked out of the house, I still wasn’t worried. Until that is, a phone call from my field staff that said we got some leaf burn in a block of grapes. While not unexpected, it again was not a point of worry. I know the weather on my farm like the back of my hand and I can pretty much tell the nightly and daily temps shortly after walking out of the door in the morning. There was no apparent frost on the ground and I was satisfied that no damage had occurred, either to the grapes or the stone fruit. I was wrong. What was remarkable about this little frost event is that it happened in the middle of the night. The pre-sunrise morning temps which are usually the lowest had actually risen by the time I got up. My low temp on my temp alarm did not lead me to believe that anything had been damaged. However, the temperature was just low enough, in that one particular block of grapes, for just a few minutes long enough, at just the right time in the growth stage, to freeze those cells in the young shoots and bunches. No neighbors were affected; no other widespread damage was reported by the farm advisors office. In fact, it seemed I was the “one” grower that got nailed.
Usually, the coldest areas in any block that is damaged by freeze are usually on the edges due to higher levels of radiational heat loss. This night, that was not the case. Apparently there were just enough heat units on the perimeter roads to affect the first two rows around the entire perimeter of the vineyard. Everything from those two to four rows from the edge of the vineyard to the center of the vineyard was lost. Again, what I assumed after 34 years of farming was once again proved wrong. The only constant in farming is change.
But as I told people at the beginning of the freeze event in January that what hurts citrus usually benefits deciduous plants. At least in that I was right. For the most part, the peaches, nectarines, walnuts, et.al. did fairly well. For that I am grateful. As an organic farmer who is looking to the future and trying to figure out what to do and when to do it; I will remember 2007. What we have known may be changed, what we assume may be wrong. What was before may not be now. What does stay the same is the love of the land, its ability to produce, and the quality of eating what the soil grows. In eating the citrus and Satsumas that we are now producing, I am grateful that we are harvesting a crop in light of last seasons freeze. I am amazed at the sizes of the fruit which are quite large. It is hard to think, or even remember back to those low 20’s temperatures just a few months ago and think here we are again with another crop.
The cycles of farming are remarkably static and yet at the same time, are never ever exactly the same. It is in finding those subtle differences that make farmers successful, sustainable, and have the impact on others with the products we grow. Not only that, but also to always remember that we are merely stewards of the land for a short time. The One who created the soil from which we derive our living is the one to be thanked and honored.
ADD-ONS
If you were at the delivery site this week you got to sample the newest add-on that is being made available to you. Olson Organics, from right here in Kingsburg, has bottled organic fruit based sauces, and apricot jam that you won’t want to miss. These sauces are perfect as glazes for your roasted and barbequed meats, as companions to cream cheese and crackers, and for dipping. The delicious taste of organic summer peaches; plums and apricots have been blended with sun-dried chili peppers for a wonderfully unique taste.
The jam, because it has lower sugar content, is of a thinner consistency than you are used to in jam. It is delicious on French toast and pancakes or drizzled over ice cream. All of these items are available individually or there is a gift pack that contains all three of the sauces. Think Christmas!
Unfortunately because, as evidenced by John France’s commentary, farming can be unpredictable there may be times that we will have offered fresh fruits or vegetables as an add-on and then find they are not available. Please be assured if you have ordered and been charged for an add-on that is not available for delivery you will be refunded those add on charges.
WHO GREW THIS?
Here is what you will find in this week’s box.
-Satsuma Mandarin Oranges
John France, Porterville
-Fuji Apples
Ridder & Sons, Watsonville
-Broccoli
Troy Huckabay, Kingsburg
-Russet Potatoes
Family Farm, Madera
-Red Onions
-Spaghetti Squash*
John Tobias, Hollister
-Nantes Carrots
-Parsley
-Red Milano Turnips
-Red Butterhead Lettuce
-Chioggia Beets
-Arugula*
-Bulb Fennel*
-Escarole*
T & D Willey, Madera
*Denotes Abundant Box Only
Contents may vary due to availability on date of delivery
- Sautéed fennel and onions make a great side dish.
- Combine sliced fennel with avocado and oranges for a delightful salad.
Broccoli Gratin
5-6 cups broccoli, or cauliflower, or combination
2 tbsp oil 1 onion thinly sliced
1 clove garlic minced ¼ cup flour
2 cups milk 1 tsp salt or to taste
¼ tsp pepper Pinch each ground nutmeg and ground red pepper
1 cup cheddar cheese shredded
Preheat oven to 350º
Steam vegetable just until crisp tender. Drain well and set aside. In a small saucepan sauté the onion and garlic in oil until fragrant and tender. Sprinkle flour on onion and garlic. Cook stirring constantly for about 3 min. without browning. Whisk in milk and bring to a boil. Add spices and cook 5 min. Stir in shredded cheddar cheese and remove from heat. Combine with broccoli and transfer to a 2 qt casserole or glass baking dish.
Broccoli Gratin Topping
1 cup bread crumbs 1 tbsp butter melted
¼ cup parmesan cheese grated 2 tbsp fresh chopped parsley
Combine ingredients and sprinkle on top of vegetable mixture. Bake in preheated oven for about 20 minutes.
Broccoli Salad
3 cups broccoli florets 1 cup raisins
10 slices bacon fried and crumbled, ½ cup red onion diced
or ½ cup bacon bits ½ cup sunflower seeds
½ cup shredded cheese optional 2 tbsp sugar
1 tbsp apple cider vinegar ¾ cup plain yogurt or mayonnaise
Combine all ingredients except sugar, vinegar and yogurt. Combine sugar and vinegar and stir to dissolve. Stir in yogurt until well blended. Pour over broccoli mixture and stir together.
December 1, 2007
Week 13
VERNON’S CORNER
Who do you respect and why? Your minister, a missionary, teachers, craftsmen, shop keepers? Is it even a profession, or position, or is it less tangible like intellect or passion or courage? Perhaps we know who we respect specifically (and therefore who we disdain) but never thought of why.
Let me take a stab at it and see if you don’t agree. I respect attitude over position. I respect doers over talkers. I admire and want to emulate folks who see a problem (whether it’s in their work place, their home, their community) and set out to be part of the solution.
Don’t you just get tired of whiners? “My boss this, the government that, those other people over there aren’t doing their share.” Gag me with a spoon. We are Americans for crying out loud. 99% of us are the descendants of men and women who saw that where they were wasn’t going to work so they packed everything up, left
everything else behind and took action to make things better for themselves and us.
If you ever hear this organization start going negative, you have my permission in advance to slap me. We want to always be about the good and the healthy and the fresh and the tasty. Not that the other guy is destroying the planet. Okay everybody?
Now, one other little thought. We all know that wealth, beyond exiting poverty, does not add to well being or longevity. In fact, the evidence is quite the contrary. More wealth reduces well being because of all the contingent stress that comes with it.
I’m getting all these wonderful emails from you all about how you’re trying foods you’ve not tried before and how you’re cooking together and eating healthier and it just warms my heart. Give yourself permission to slow down and chop a carrot. Bake spaghetti squash and have fun with the insides. I’m talking to myself right now as much as all of you because I’m often the rat that’s a little behind in the race and if I just put in a little more effort I could be OK. What a crock. Let’s all slow down a bit and enjoy this good life and our families more.
Hey. Next week you’re going to hear from my great friend and mentor John France. We’ll be eating his citrus the next few months and it’ll be great to hear his perspectives on Organic from somebody who’s been at it since before it was cool.
Also next week my cousin Rob, who’s been milling his own flour for a long time, will tell us why fresh milled flour is important and maybe Sarah, his wife, can contribute some baking and storage tips. Their young son Noah will be launching his entrepreneurial career by offering this flour as an add on.
Eat healthy! Vernon
POMEGRANATES
Kids love the adventure of eating pomegranates, but here is a piece of advice before you let them get to it. Put them outside in old clothes. Pomegranate juice makes a stain that is pretty much permanent. If you have never eaten a pomegranate you are in for a treat. When you break them open they are filled with hundreds of bright, glistening red seeds that are bursting with flavor. This is the part of the pomegranate that you want to eat. The white membrane that surrounds the arils (juicy seeds) is bitter and not recommended for consumption
The Pomegranate Council provides a 3 Step, No Mess method for removing the seeds. Cut off the crown and then cut the pomegranate into sections. Place the sections in a bowl of water, and then roll out the arils with your fingers. Discard everything else. Strain out the water, then eat the succulent arils whole, seeds and all.
One medium pomegranate will yield about ¾ cup of seeds or ½ cup of juice. Try sprinkling the arils over salads, fruit desserts, cakes or puddings. Top waffles, oatmeal, pancakes, cereal or sundaes with them. They make a healthy, brightly colored garnish and go well with savory or sweet dishes.
If you are going to juice this fruit it is recommended that you use a hand press juicer. An electric may get into the membrane and affect the flavor of the juice. Again, be careful the juice from the pomegranate does stain.
KIWI
Studies at Rutgers University have determined that ounce for ounce out of the 27 most commonly consumed fruits; kiwi is the most nutrient dense. A serving of Kiwi has almost twice the vitamin C derived from an orange, 20% more potassium than a banana, and twice the vitamin E of an avocado, but has only 60% of an avocado’s calories.
Unlike more delicate fruit, kiwi will keep for several days at room temperature and up to four weeks in your refrigerator. This may surprise you but if your goal is maximum fiber and nutrition don’t skip the skin. Beneath that fuzz lies a treasure trove of nutrients and fiber, so rinse it off and bite in.
Kiwi fruit is a natural meat tenderizer because it contains Actinidin. Just crush the kiwi and use it alone or in a marinade, soaking even tough meats for not more than 30 minutes.
Actinidin will prevent gelatin from setting, so if you are going to serve kiwi in a gelatin dish, cook the fruit for a few minutes before adding to the gelatin.
WHO GREW THIS?
Here is what you will find in this week’s box.
-Navel Oranges
John France, Porterville
-Kiwi
Brandt Farms, Reedley
-Broccoli
Troy Huckabay, Kingsburg
-Romaine Lettuce*
-Spinach*
-Yellow Onions
John Icardo, Lamont
-Carrots
Wm Bolthouse, Bakersfield
-Russet Potatoes
Family Farm, Madera
-Pomegranates
Pafford Farms, Firebaugh
-Cabbage
-Yellow Sweet Peppers*
-French Breakfast Radishes*
-Red Butterhead Lettuce
-Baby Dill
T & D Willey, Madera
*Denotes Abundant Box Only
Contents may vary due to availability on date of delivery.
DILL
Dill is a natural to be paired with fish, mild cheese, cucumbers, egg dishes, cream sauces, and is especially good on potatoes.
DRYING DILL
If you find you have more dill than you can use, dry the excess in the microwave. Spread the dill in a single layer on a paper towel and microwave on high for 3 minutes. The result is beautiful and tasty – much better than the dried dill you buy in the grocery store. After microwaving, remove and discard the hard stems, crumble the leaves, and store in an airtight container protected from light.
This Week's Recipe
TACO SOUP
1 lb hamburger 1 onion chopped
3 cloves garlic ¼ Tsp oregano
1 pkg. Schilling Taco dry mix 2 cans beef broth
1 large can stewed tomatoes 1 can pinto beans
1 can kidney beans 1 can whole corn
¼ t ½ head cabbage cut into pieces
Brown hamburger with onion and garlic. Once they are browned add all remaining ingredients (including all juices from the cans). Simmer on low about 2 hours. When ready to eat portion into bowls. Prior to eating crumble a handful of tortilla chips and grated cheese on top and enjoy. Soup may be frozen for later use.
You can even put it in a quart jar and give it as a Christmas gift.
November 26, 2007
Week 12
VERNON’S CORNER
Since we’re family, let me share a couple of personal experiences from the last few days.
Last Saturday, our son Erik competed in a Strong Man event which we attended in Las Vegas. You know where they flip 800 lb. tires and see how far they can carry 350 lbs in each hand. (they call that the “farmers walk” so he better be good at that one) They see how fast they can carry 820 lbs 80 feet and pick up 380 lb concrete balls. A national event with 60 competitors where he took 8th. You can meet Erik on the website.
On Sunday, my grandpa passed away at 96. He lived my whole life 3 miles east. A favorite destination to ride my horse to or spend the night with cousins. I believe there are 92 of us kids, grandkids, great grandkids, great-great grand kids and spouses mostly living within a few miles of Kingsburg. He set a tremendous example of hard work and character.
Now back to the Organic stuff and specifically the chicken we’ve started offering as an add-on. I always want to be direct, frank and honest so, here’s the challenge we have. The Pitman’s package the chickens in a case with either so many chickens or trays of parts (breasts, drumsticks, etc) per case. They are packaged with the specs that you see on the web and that means there’s a defined range of weight in a package. Abundant Harvest pays by the weight of the case. You, our beloved subscribers however are charged by the average weight of the individual packages or bird. What that means in plain English is that one time you might get one that’s a bit bigger than average (good deal) and the next, one that’s smaller (bad deal). If you buy 10 over time, you’ll be cool, but any given week any subscriber will vary. If you can live with that, I can tell you the exact same product at that other unnamed purveyor of of Organic products that rhymes with role roods would cost 40% more. If you can’t live with it, I understand.
As we grow, and increase volume, I’m sure we can narrow the spec. For now, on average, this is a great deal for Organic free range chicken.
We’ve discontinued the whole chicken temporarily in favor of parts, but if enough want ‘em back, let us know.
It will be after Thanksgiving when you read this, but a genuine attitude of deep gratitude has never been more necessary or more called for than by us right now in this place where we find ourselves. An attitude of gratitude sets the stage for hope and true joy that will lift and encourage.
Eat healthy! Vernon
“You are what you eat”
Victor Lindlahr, Nutritionist
KALE
The beautiful leaves of the kale plant provide more nutritional value for fewer calories than almost any other food around. One cup of kale contains just 36.4 calories, but provides 192.4% of the daily value for vitamin A, 88.8% of the daily value for vitamin C, and 27% of the day’s needs for manganese.
Kale should be wrapped in a damp paper towel, placed in a plastic bag and stored in the refrigerator crisper. It should not be washed before storing since this may cause it to become limp. Kale can be kept in the refrigerator for several days, but the longer it is stored, the more bitter its flavor becomes. Kale needs thorough cooking as it will be unpleasantly chewy if only barely cooked. Here are a few hints for ways to prepare your kale.
Sauté with fresh garlic and sprinkle with lemon juice and olive oil before serving.
Braise chopped kale with apples. Before serving, sprinkle with balsamic vinegar and chopped walnuts.
Combine chopped kale, pine nuts and feta cheese with whole grain pasta drizzled with olive oil.
Steamed kale is a wonderful topping for homemade pizza.
YOUR OPINION COUNTS
Don’t forget to log on and give us your opinion of what you got in your box this week.
LEEKS
Leeks have a more delicate and sweeter flavor than onions, and they add a subtle touch to recipes without overpowering the other flavors that are present.
Fresh leeks should be stored unwashed and untrimmed in the refrigerator, where they will keep fresh for between one and two weeks. Wrapping them loosely in a plastic bag will help them to retain moisture.
Leeks may be frozen after being blanched for two to three minutes, although they will lose some of their desirable taste and texture qualities. Leeks will keep in the freezer for about three months.
Add finely chopped leeks to salads. Put them in broth and stews for extra flavoring, or add sliced leeks to your favorite omelet or frittata recipe.
BOILING ONIONS
Not only are boiling onions great cooked whole in stews and pot roasts, try them whole on the skewer when you are cooking kabobs. Alternate them with mushrooms and a meat of your choice.
WHO GREW THIS?
Here is what you will find in this week’s box.
-Baby Beets*
-Nantese Carrots
-French Breakfast Radishes
-Red Russian Kale*
-Leeks
-Italian Sweet Peppers
-Red Leaf Lettuce
-Red Butter Head Lettuce*
-Junior Bunch Turnips*
T & D Willey, Madera
-Russet Potatoes
-Boiling Onions
Family Farm, Madera
-Butternut Squash
Dynasty Farms, Salinas
-Satsuma Mandarin Oranges
John France, Porterville
-Crimson Royal Seedless Grapes
The Peterson Family, Kingsburg
*Denotes Abundant Box Only
Contents may vary due to availability on date of delivery.
This Week's Recipe
ROASTED BUTTERNUT SQUASH
1 Butternut squash halved lengthwise and seeded
2 Tsp brown sugar or maple syrup
2 Tsp butter
Salt and pepper
Preheat Oven to 400º
Place Butternut squash halves on a large baking sheet flesh side up, Place 1 Tsp of butter in the middle of each half. Sprinkle with brown sugar or drizzle with maple syrup. Season with salt and pepper. Roast for 25 min., until fork tender.
SMOKED SAUSAGE, BUTTERNUT SQUASH & WILD RICE SOUP
1 Butternut Squash seeded
Salt and pepper
1 ½ cups chopped onion
3/4 lb smoked sausage or kielbasa cut into ¼ inch pieces
2 cups corn kernels
1 Tbsp chopped parsley
2 Tbsp olive oil
8-10 cups chicken stock
1 cup wild rice
1 ½ cups half and half
Preheat oven to 400º
Season the squash with olive oil, salt and pepper. Place on a baking sheet and roast until fork tender. Remove from oven and cool completely. In a blender or food processor, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside.
In a saucepan, over medium heat, bring 4 cups of the stock and ½ cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about an hour, stirring occasionally with fork. Remove the rice from the pan and cool. In a large saucepan, add the
remaining oil, heat up and add sausage and brown. Add remaining onion and the corn. Season with salt and pepper. Sauté. Add the remaining chicken stock and squash puree. Bring to a boil. Reduce the heat to medium, cover and simmer for 20 minutes. Skim off any fat that may rise to the surface. Stir in the rice and continue to cook for 10 min. Remove from the heat, stir in the half and half and season if needed. Stir in parsley and serve.
November 17, 2007
Week 11
VERNON’S CORNER
What a great day this has been. My friend Paul and I went on a leisurely expedition to Weaver Lake. We’d never done leisurely before. About an hour hike at 8,700’. Caught some fish, laughed and had a great day. Got home, checked the website and what do you know? You all can now go on and see what’s coming this week. A bit like shaking the presents under the tree before Christmas to see what you’re going to get. If you don’t want the surprise spoiled, don’t peek. But this knowledge could help when you’re making a shopping list. But wait, there’s more!! You can also rate the items in last week’s box both for quality and quantity. This is sooo important. Just yesterday I had a friend tell me they were getting too many potatoes, and I got an email saying “we need more potatoes” I can guarantee we can’t nail it for everybody every time, but this is your deal every bit as much as ours and we take very seriously your comments and suggestions. Now we have a mechanism to quantify this input which will help Abundant Harvest to better reflect your needs and desires.
I hope your Thanksgiving is filled with friends and family and all the people you love. Mostly I hope that Thanksgiving could be a part of our daily lives throughout the year.
Eat healthy! Vernon
HOW DO I DO THAT?
As Vernon told you there are some new and exciting things available to you. Right now your Subscription Dashboard is your key to these tools. Our hope is that you will participate fully in this venture by using them. To see what is in this week’s large box and small box you simply log in and on your Subscription Dashboard you will see a button labeled “View Case Contents”. This information will be available for the previous week, and you will be able to view the current week by Tuesdays, after all of our ordering is complete. Soon “View Case Contents” will be available from the Home Page also, so you will not have to log in to see this information.
Once your delivery day has passed you will be able to go to your Subscription Dashboard where you will see a button labeled “How Are We Doing?” When you select this button, you will be provided a list of what was in your box, and given the opportunity to rate each item individually for quality and quantity. At the bottom of that page is an area for you to tell us, in your own words, what you loved and what could have been better. Not only does this help us, but the ratings and your comments will be passed on to the farmers so they know where they can make improvement. Vernon alluded to it and we are very aware of that old adage “You can’t make all of the people happy all of the time”, but without your input we won’t know what makes the majority happy.
Soon we will have a testimonial page that newcomers will be able to view on the website. These testimonials will be taken directly from your comments.
As is evidenced by the number of orders, many of you have figured out how to select add-ons. For those of you who have not visited that area of the site, this too is done through your Subscription Dashboard. Where you see the option “Edit This Week” you can select that button and it will take you to a list of the add-ons available for the coming week. You simply enter the quantity you would like to receive and the site will do the rest. You will be charged, when your regular subscription is charged, on Monday morning. It is for that reason that your add-on orders must be placed prior to 9:00 am on Monday morning.
Very soon another exciting addition will be our Recipe Pages. They will be available from the Home Page and will be categorized by the main commodity used as an ingredient in the recipe. This will give you access to recipes previously included on the Fresh Facts Newsletter, and to additional recipes that will be posted there.
Many of you have asked to have previous newsletters available to you online. We have heard you and that option is currently being developed by our web design team. We hope you enjoy, and will use, these new tools to improve your experience as we journey together to improve the way our families eat, and at the same time support the family farmers that grow the food for our health and pleasure
SAVE THOSE GREENS.
Those flavorful turnip greens can’t go to waste. Whether braised, used as part of a soup, or folded into pasta, these greens are full of flavor and nutrients. Turnip greens contain high levels of vitamin A, vitamin C, and folate. Once they are cut from the turnip they should be used quickly; they will stay fresh for two days in the refrigerator if wrapped in a paper towel and stored in a plastic bag. If they do become wilted chop them finely and use them in a soup.
After removing the stems and heavy ribs, place the leaves in cold water in the sink. Let them stand a few minutes to loosen grit and sand. Repeat this procedure, several times if necessary, depending on how gritty the leaves are.
STORING TURNIPS
Store turnips, unwashed, in a plastic bag in the refrigerator for up to 1 week.
WHO GREW THIS?
Here is what you will find in this week’s box.
-Fuyu Persimmons
Olsson Family, Kingsburg
-Fuji Apples
Ridder & Son, Watsonville
-Cauliflower
-Celery
Bunny Organics, Salinas
-Loose Carrots
Wm Bolthouse, Bakersfield
-Yellow Onion
Dynasty Farms, Salinas
-Green Beans
-Italian Parsley*
-Turnips
- Butter Head Lettuce*
T & D Willey, Madera
-Yams
Doreva Produce, Livingston
-Crimson Royal Seedless Grapes
The Peterson Family, Kingsburg
*Denotes Abundant Box Only
Contents may vary due to availability on date of delivery.
VEGGIE IDEAS
Peel, quarter and boil your turnips with your potatoes.
Add boiled turnips to your mashed potatoes.
Substitute turnips for potatoes in your turkey soup.
Many vegetables are delicious when cut up, drizzled with olive oil, seasoned with salt and pepper and roasted on a cookie sheet at 400º. Try mixing several together. Vegetables that work well are turnips, yams, potatoes, green beans, onions, and garlic. Use your imagination!
Add garnishes like pine nuts, slivered almonds or pecans to your vegetables before serving them.
This Week's Recipe
SWEET POTATOES
6 cups cooked and mashed yams
4 eggs
2-12 ounce cans evaporated milk
2 cups sugar
2 sticks butter
2 Tsp vanilla
TOPPING
2 sticks butter, melted
1 cup chopped pecans or walnuts
2 cups brown sugar
Place yam mixture in a 9 x 13 buttered dish (Cut recipe in half for an 8 X 8), sprinkle topping over yam mixture and bake in a 350º oven for 25 minutes.
“Not what we say about our blessings, but how we use them, is the true measure of our thanksgiving.”
W. T. Purkiser
Happy Thanksgiving
November 12, 2007
Week 10
VERNON’S CORNER
I’m going to be a bit more verbal this week because there’s just so much to cover.
FUYU persimmons are the Chinese type. They’re sweet and crisp and you eat ‘em like an apple. (honest). They’ll also keep a month as table decorations.
If you’re new (1 month instead of 2) our family has been farming here in Kingsburg about 115 years. We grow stone fruit, (peaches, plums, nectarines apricots) table grapes and chickens. There’s a lot we don’t know, but I’m going to speak about what I do know from daily experience and what we’re trying to accomplish here with Abundant Harvest Organics.
FARMING & RANCHING
Organic farming is all about the soil. This is a most important and most overlooked key. We are privileged managers of this living world beneath our feet. The compost and amendments we use to feed the soil provide a complete living nutrient rich diet for this world. What you’re enjoying so much each week tastes so great and is so nutritious because it’s coming from a nutrient rich living soil. You are experiencing nutrient density plus freshness that your taste buds rejoice over. I could have told you that 2 months ago, but it never would have resonated the same. However, the greatest benefit of Organic produce in my opinion is the lack of fungicides. Everybody talks about pesticides and herbicides, but fungicides are applied post harvest to keep produce from spoiling. If it kills microbes on the produce, it’s gotta kill ‘em in your gut as well and the microbes in the gut are the center of your immune system.
Now, let’s talk about organic chicken. What’s the difference, and why the price? Well, there’s the stuff anybody would think of. The feed they eat is organically grown, and costs almost double. They’re “free range” (a weasel word because legally any bird that’s not in a cage is free range). But here’s the bigger deal. *These chickens are fed a “vegetarian diet” so we don’t blend in animal protein. That gives you a more natural leaner chicken.
*They’re much healthier. We’ve got no plan B with their health, so the production focus shifts from feed conversion to bird health. As an example, on our home ranch, we have 65,000 chickens where we used to grow 100,000 but we also give them outdoor access. When I was there yesterday afternoon, 90% of them were outside pecking and scratching and taking dust baths and basically “being chickens”. Their color was bright. My manager had the feed shut off because “they’re all outside”. Birds that are eating less are gaining less, and they’re taking longer to achieve market weight. But they’re healthier by far.
*No antibiotics. That’s the reason we have no plan B. If we crowd ‘em or let litter conditions deteriorate, we can’t medicate. If the flock does get sick and we have to medicate, that flock goes to conventional which means you’ve got 250% higher feed cost coupled with ½ the yield/sq’d (less birds +slower gain) yet you’re paid conventional which =’s economic suicide. Healthy, healthy, healthy is the only way it works. And folks, just like the fungicides on the produce, the greatest benefit, in my opinion from our organic chicken is the absence of antibiotics.
My friend Sherri Glaum uses
exactly the same approach with her Organic eggs.
Why are we doing this crazy thing anyhow?
When I’d talk to people, especially moms, about Organic food, there was an excitement usually followed by “it just costs too much and the quality and flavor are disappointing”. I thought “If we could take these products straight from the farm to the fork in a day or two that would solve the flavor problem and if we could bypass all of the unnecessary packaging and unnecessary distribution costs I bet we could deliver Organic at the price of conventional. We could with one project make healthier families and healthier farms and restore a connectedness between the two that’s been missing at least two generations now.”
Well, we’re going. This week has been especially trying for Kathy because of the add-ons. It seems that every solution creates its own problem in e-world. Stuff that worked quit or messed up. All of you got messages and charges and vacations and who knows what all that have created a full time job for her to sort out and help debug. I’m sure you can see we’re working real hard to progress. Know that anything wrong will be fixed. You have my word on it. Also let Kathy know how much you appreciate what she’s doing. Tal and I get to have all the fun meeting you and passing out the goodies. She’s stuck all day dealing with problems she didn’t create and can only bring to the web guy’s attention. They are building a very sound web product and there’s not a good model for adding weekly one time orders to recurring orders so they’re working from scratch. (That’s their story anyway) Here’s where we really need even more of your help. This is entering a critical period as we embrace the add-ons and I want to continue to be as honest and open and frank as we’ve always been with each other. If we need a lot of product from a farmer, he will rearrange his harvest schedule, and bring it to us in a reusable container that keeps our cost down while his return is up. Win/win. If we need a little bit of product, we get it from his broker at their distribution center in standard packaging. Lose/lose. Bottom line folks we intend with your help to change the way America produces and sources its food. Our little white truck doesn’t look like much in the face of giant food chains but it’s a start and this project you’re participating in is worthy and righteous from any angle you want to slice it. We are going south from Kingsburg first and expect to be in southern California after Thanksgiving. Share the dream with your family over Thanksgiving dinner. You love ‘em and they deserve the best. Take them to the website enter their credit card # and they’ll have one more thing to add to the “I’m thankful for…” list next year. By the way, we’ve got a few fresh Organic Turkeys available for next week’s delivery so get ‘em while you can. We’re also supposed to have “rate the produce” on the website in a day or two which will be critical information for our farmers and us so we can keep improving. Thank you from the bottom of my heart for your support and patience.
Eat Healthy! Vernon
Spaghetti squash can be stored at room temperature for about a month. After cutting, wrap in plastic wrap and refrigerate up to 2 days. Spaghetti squash also freezes well. Pack cooked squash into freezer bags, seal, label and freeze. Partially thaw and then steam for about 5 minutes.
WHO GREW THIS?
Here is what you will find in this week’s box.
-Field Tomatoes
Chateau Fresno, Caruthers
-Colossal Garlic
Christopher Ranch Organics, Gilroy
-Carrots
-1 liter Carrot Juice*
Wm Bolthouse, Bakersfield
-Fuyu Persimmons
Olsson Family, Kingsburg
-Crimson Royal Seedless Grapes
-Royal Autumn Grapes
The Peterson Family, Kingsburg
-Braeburn Apples
Ridder & Son, Watsonville
-Sweet Basil
-Romaine Lettuce*
-Broccoli*
T & D Willey, Madera
-Russet Potatoes
Family Farm, Madera
-Spaghetti Squash
-Red Onion
-Spinach*
-Red Leaf Lettuce
Dynasty Farms, Salinas
*Denotes Abundant Box Only
Contents may vary due to availability on date of delivery.
ADD-ONS
Be sure to check out the add-ons available for next week’s delivery. Orders must be placed by 9:00 am on Monday.
This Week's Recipe
SPAGHETTI SQUASH WITH MARINARA
1 Spaghetti Squash
¼ cup extra-virgin olive oil
Salt & freshly ground pepper
Approx 4 cups marinara sauce
Preheat Oven to 450º
Split the squash in half and scrape out the seeds. Line an oven tray with foil. Season the spaghetti squash with olive oil, salt and pepper. Place flesh side down and roast for 30-40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle.
When squash is cool enough to handle, using a fork, flake out the strands of squash from the inside of the skin. It should appear like spaghetti. Heat marinara sauce (Alfredo sauce, sautéed vegetables such as mushrooms, tomatoes, broccoli, onion, garlic, and carrots; and shrimp sautéed in garlic and butter garnished with grape tomatoes also make great toppings for spaghetti squash) and place on top of the prepared spaghetti squash. Serve as a main dish or a side dish.
Spaghetti squash can also be prepared by placing it in a steamer on top of the stove for approximately the same amount of time or until it can be pierced with a fork.
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