February 9, 2008

Week 23

From the beginning (which is only 4 1/2 months ago) our goal each week has been to always have fruit, cooking vegetables and leafy salad fixings each week. We want it to be fresh, seasonal and local and judging by your comments and all the recent new subscribers, you’re diggin’ it. Because of all the cold and rain, we’ve really struggled these last few weeks with the leafy salad portion and that’s been the only negative comments you’ve sent to the “rate the produce” department.
Brenda Haught is a subscriber in Bakersfield and also sells my Organic fruit. She hooked us up with a wonderful family in El Centro. Lloyd and Sue Heger were the first Organic Farmers in the Imperial Valley. Their son Joe is carrying on with the tradition. Sue says “He had the best teacher anyone could hope for” They’re only 7 miles from the Mexican border and $2.00 labor, but “this is our home, this is what we do and we’re going to keep at it long as we can”. BRAVO!
So here’s the deal guys. It’s not next door, but it is north of the border, grown by great folks, and it’s the middle of winter. I’d really like to have some good Organic green leaf and romaine. Let’s try ‘em out, and let us know what you think. Fair enough?
RAW MILK. You’ve sent lots of appreciative e-mails about this addition to our line-up. Dennis Rosales, our Fresno host is lactose intolerant to the point of a few ounces of milk caused a few hours of misery. He skeptically tried the raw stuff and (drum roll please) no problem. Whoda thought?
It won’t work for everybody, but if somebody you know suffers, this could be their solution. One thing I do know, buying it off the website and picking it up with your box is a ton easier than going out and milking ol’ Dirty Sally. And unless you’ve got a kid that works free, it’s a lot cheaper too!
A few people since last week have asked me “why in the world would you name the family milk cow Dirty Sally?” Well, about the time we got her, there was an episode of Gun Smoke that featured a character by that name. An ugly ol’ gal with a feisty attitude but a heart of pure gold that she didn’t want anybody to know about. This cow had one horn going out and up, the other kinda broke off and turned down. She had this look in her eye like “You only think you’re in charge” Cooperation was negotiable and subject to renegotiation at regular intervals. Several times the bucket came home empty because Sally’s feet were faster than my hands. She often gave us twins though and the best milk of any of the cows we had. Dirty Sally stuck.
Well gentlemen, Valentine’s Day is close. Not much time left to get that wheat mill your beloved has been dreaming about. The one that will send your romance into the stratosphere! Yeah, no extra charge for the love tips from Dr. Vern. EAT HEALTHY

It seems that you are enjoying delivery day as much as we are. You are seeing old friends and making new ones. No one really enjoys standing in line but it is sure a lot more fun when you are doing so with people who are sharing the same experience. It is great to hear you exchanging recipes and ideas on how to use fruits and vegetables you may have never eaten before. It is easy to become caught up in conversation and find that you have forgotten part of what you came for.
As the list of add-ons grows and more of you are purchasing them, the more important it becomes for you to make sure you receive everything you have ordered and paid for. Now you could tie a string around your finger but a better help would be the Invoice that is emailed to you each Monday morning after the charges are posted to your card. If you have purchased add-ons you may find it helpful to print the Invoice and bring it with you to the delivery. That way you can compare your Invoice to what you are actually leaving with and figure out you are missing something before you see the truck going down the road to the next delivery site. Not to be seen again until next week.
If you are having someone else pick up your order giving them a copy of the Invoice will ensure they know what they are supposed to be picking up also.

Thank you to all of you who are taking the time to rate the contents of your box and give us your comments. Some of you want more of what others want less of and we keep your comments in mind when we are deciding what to include in each week’s box.
As Vernon mentioned a couple of weeks ago spring will be here soon and with it the opportunity to offer even more variety.

Don’t store those yams in the refrigerator. Cold temperatures will negatively alter the taste of yams. Do not put them in plastic bags, but store them in a cool, dark, well ventilated space that does not get above 60º. If you keep yams too warm or store them where they are exposed to sunlight they will have a tendency to sprout or ferment. Yams are a great source of dietary fiber, potassium, vitamin C, manganese and vitamin B6. Yams are great roasted, pureed with milk and spices, or even made into fries. Give them a try.

Here is what you will find in this week’s box.
-Navel Oranges
-Satsuma Mandarin Oranges
M & K, Caruthers
-Green Leaf Lettuce
-Romaine Lettuce*
Sue Heger, El Centro
Doreva Produce, Livingston
-Red Milano Turnips*
-Nantes Carrots
-Bloomsdale Spinach
T & D Willey, Madera
* Denotes Abundant Box Only
Contents may vary due to availability on date of delivery.

More than likely when your credit/debit card expires, and you get a new one, you activate it; put it in your wallet and move on. Here is another step to keep in mind. When you get your new card; login, select EDIT under Users Billing Information and enter the new date.

1 onion chopped 4 small red potatoes, quartered (may
2 carrots chopped substitute 2 large yams cut in 2” pieces)
1-3 turnips, peeled & chopped 1-2 parsnips, peeled & chopped
1-3 lb chuck roast Salt & pepper
3 Tbsp all purpose flour 1-15 oz can tomato sauce
2/3 cup brown sugar 2 tsp chili powder
1 tsp ground cumin 1 tsp mustard powder
1 tsp garlic powder or clove of fresh garlic
Arrange onion, potatoes, carrots, turnip, and parsnip in bottom of slow cooker.
Season beef all over with salt and pepper. Rub flour all over beef. Place roast
on top of vegetables in slow cooker. Whisk together tomato sauce, brown
sugar, chili powder, cumin, mustard powder, and garlic. Pour mixture over
beef. Cover and cook on LOW for 10-12 hours, or HIGH for 8 hours. Beef can
be shredded before serving.

Roasted Garlic Cauliflower Preheat Oven to 450º
2 Tbsp minced garlic 3 Tbsp olive oil
1 large head cauliflower, 1/3 cup grated Parmesan cheese
separated into florets Salt & pepper to taste
1 Tbsp chopped fresh parsley

Grease a large casserole dish and set aside. Place olive oil and garlic in a large re-sealable bag. Add cauliflower, and shake to mix. Pour into prepared casserole dish. Bake for 25 minutes, stirring half way through. Top with Parmesan cheese and parsley, and broil for 3-5 minutes until golden brown.

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