So, where were we anyway? Oh yeah, the conventional farmer with the cheap herbicide and the easier life. Well, here’s what happens. At first it looks awesome. Total kill, total clean. We even change our attitude as to what is tolerable. ANY vegetation in the field apart from the crop we’re growing is unacceptable. But here’s what starts to happen over 5-7 years. Weeds that are slightly resistant to the herbicide slip through your program and weeds that aren’t are annihilated. Now guess what? The only weeds you’ve got are the resistant ones. So, the good farmer heats up his mix with a little something that will take out the problem. It works for a while and our guy can relax. Problem is, there’s soon a totally unheard of weed that refuses to die. Personally, I can easily identify 100 weeds by common name, but until 15 years ago, I’d never even heard of flax leaf fleabane as an example. It became our biggest nightmare. Now the careful farmer is forced to create a witches brew of toxic expensive stuff. Next, because he no longer cultivates, the ground seals up and won’t take a good drink. No problem, add some soap or gypsum to the water and you’ll be OK. Our farmers are the most resourceful folks in the country and we pride ourselves in problem solving. Vince Petrucci taught us in Vit 101 that “Farming draws together into a unified whole, the loose skeins of knowledge from many closely and distantly related fields of knowledge and capitalizes on them in a purely monetary sense to the fullest possible extent” Vince correctly laid it out for our young minds, but did you follow what just happened with something as simple as a weed? The farmer either became a chemist, or he had to hire one to breathlessly keep ahead of the problem. That’s not the end of it. The wild life disappears from the farm, because those weeds that provided cover for their babies are gone. But wait, there’s more. By sterilizing the soil
surface, the soil itself starts to lose microbes needed for proper health.
My intention here was to continue on with an overview of pest control and fungicides, but I’m going to run out of space again. We might get to it another day, but the principles are the same. Cheap pesticide leads to resistant pest. Initially inexpensive fungicide leads to resistant fungi. In our own bodies, antibiotics that cured everything don’t work very well anymore. I’m not an anti business, “They’re coming to take me away ha ha” sort of guy. Just making some observations from here on the farm.
Back to the weed. Not one in the history of mankind has ever developed resistance to plow steel or a shovel. We now kinda like our winter weeds. They die when it gets hot anyway. Only get a foot or so tall which doesn’t bother our trees and vines. Choke out the obnoxious weeds. There’s no sign of flax leaf fleabane anywhere anymore. The quail and pheasant have recovered quite nicely and all is well with the world. Thanks for indulging the farmer’s thoughts.
EAT HEALTHY! Vernon
RAINBOW CHARD
For some of you Rainbow Chard will be a new adventure. Others have been asking for it and patiently waiting for this day.
Chard can be cooked in many ways and as a rule of thumb you can use Rainbow Chard in any recipe that calls for spinach. It may, however, have to be cooked a little bit longer. If your recipe calls for just the leaves, as with the recipe you will find on this newsletter, don’t throw the stalks away. They can be cooked as you would asparagus and eaten separately. The stalks can also be sautéed, or if they are tender can be finely sliced to make a colorful addition to salad.
Chard may be steamed, sautéed, or braised, and it can be added to soups, stews, frittata, quiche and casseroles. It is related to the beet but is milder than the greens found on beets. If you have very tender leaves it makes a tasty addition to sandwiches and salads.
Store your chard unwashed, and wrapped in a plastic bag, in the refrigerator. When you are ready to use your chard wash it in cold water, in the sink, agitating the leaves and repeating the process until you no longer have debris in your water. As with other leafy vegetables this is important because sand and other debris tend to nestle in its leaves.
Chard is a power house of vitamins and minerals with in excess of 100% of the daily value of vitamin K and A. It is also rated an excellent source of magnesium, manganese, iron, potassium, vitamin E and fiber. How can you not give it a try?
WHO GREW THIS?
Here is what you will find in this week’s box.
-Navel Oranges
Mark Nakata, Caruthers
-W. Murcott Mandarin Oranges
Rick Schellenburg, Kingsburg
-Tomatoes
Hans Wilgenburg, Dinuba
-Carrots
-Asparagus
Grimway Farms, Bakersfield
-Red Onions*
John Tobias, Hollister
-Green Leaf Lettuce*
-Red Leaf Lettuce
Frank Icardo, Lamont
-Red Potaotes
-Rainbow Chard
-Baby Asian Turnips*
T & D Willey, Madera
*Denotes Abundant Box Only
Contents may vary due to availability on date of delivery.
ADD-ONS
Often when a subscriber misses the add-on deadline of 9:00 am Monday, they ask if it can be done after the fact. Our website is not designed to do that, and we cannot take payment at the site. Plan ahead! You have from Monday to Monday to order your add-ons for the next week..
SUMMER TIP
Several of the add-ons offered on the Abundant Harvest website are perishable. Once they are picked up by Abundant Harvest they are, at all times, kept refrigerated. In fact, the chicken and raw milk are not only kept in a refrigerated truck they are also placed in an ice chest filled with ice. As the temperatures warm we want to remind you how important it is to take these products directly home and refrigerate them, or bring an ice chest and ice to the delivery and place them in there until you can get them home. If you do so you should have no problem with the freshness of the products you purchase.
PLEASE CHECK ON US!
As you all know delivery day can get hectic. It is important that you, or the person picking up your order, know exactly what you ordered and paid for so that you, or they, can check before leaving the site to make sure you have everything you ordered, and the right size box. We try not to make mistakes but it does happen, and it can get very costly. THANK YOU!
Rainbow Chard Swiss Rolls Preheat Oven to 375º
1 ½ Tbsp olive oil ½ cup shallots, sliced
1 Tbsp garlic, chopped Salt & freshly ground pepper
1 bunch Rainbow Chard, washed, stems removed and cut into ribbons
1 package phyllo dough ½ stick butter, melted
4-8 slices Swiss cheese
Place a stockpot over medium heat. Coat bottom of the pan with olive oil and sauté shallots and garlic until lightly browned, 3-4 minutes. Add the chard and season with salt & pepper. Cook until the chard is wilted and tender. Place the cooked chard in a strainer and cool in the refrigerator until chilled. Squeeze any excess moisture from the chard before continuing. Lay out 1 sheet of phyllo dough lengthwise, from left to right, brush lightly with butter and season with salt and pepper. Place another sheet of phyllo on top and repeat until there are 4 layers. Evenly cover phyllo with slices of Swiss cheese, leaving 1 inch uncovered at top and bottom of sheet. Spread half of the cooled chard across the bottom of the phyllo sheet from side to side. Start at the bottom and carefully roll the phyllo up and around the chard like a sausage. Fold the ends inward to seal. Brush the top with butter so it won’t dry out and make another log with remaining ingredients. These can be made 1 day ahead and refrigerated. Place the logs on a cookie sheet and bake for 15-20 minutes until golden and crispy. Let rest and slice with a serrated knife into 2 inch pieces. Serve hot or at room temperature
March 29, 2008
March 22, 2008
Week 29
Let’s spend just a little time talking about Organic farming this week. I think the more our subscribers know, the better able you’ll be to make the best decisions for your families.
First some background for those who have recently joined. Our family has been farming here in Kingsburg since 1893. Poultry have always been part of the equation, so we’ve been organic in our fertility forever. As technology has come along however, we would adapt to stay current and competitive. We also operate a state of the art fruit packing shed on our farm that packages the fruit from about 3 dozen of our neighbors—2 dozen of which haven’t yet made the jump to Organic. It takes 3 years from your last conventional application until you can be certified Organic and the prospect of farming Organic while getting paid conventional for three years is a very sobering prospect for many of our farmers. Personally, we felt like infantry-men pinned down on the beach. “If I get up and run, I may die, but if I lay here, I’m for sure gonna die” We had one year in the middle of the conversion, where I was pretty sure it was over but by God’s grace we’re still around.
I write this therefore, not as someone unacquainted with conventional production tech-niques. Quite the contrary, I’m in the field daily with friends (we only do business with friends, jerks can find somebody else) who are farming conventional. It really gives me a chance to see the trade-offs on a daily basis in an industry with a very precarious profit margin (both conventional and Organic)
That said here’s the deal. FERTILITY. It all starts in the soil. Conventional farmers are chemists, Organic farmers are biologists. I always aced biology, never could grasp chemistry although with 2 tutors and literally 3 hours a day in the library, I pulled a C. Your mom told you to eat a balanced diet and you’d be healthy. It’s the same in the field. When we maintain our crop’s nutritional requirements bio-logically, through various com-posts and manure’s, we end up with a very healthy, thriving, sustainable field. There are several side benefits to this:
1) The plant is usually but not always, better able to resist disease and pests.
2) Nutrient density is greatly improved to the family that eats it.
a) Mark Nakata’s group (the oranges in your box) are doing a lot of research in this regard and finding significant differences.
3) The flavor you are enjoying is a direct result of this biological fertility.
WEED CONTROL. Weeds aren’t all that smart, but there sure is a lot of ‘em. Here’s what happens conventionally. A farmer starts out with a really cheap herbicide that does a wonderful job. He can take a 25 horse tractor and $12 worth of herbicide and spreader & viola, no more weeds! Life just got not only better, but easier while his costs dropped. WHOOPS, out of space. I promise to continue this next week. Until then, EAT HEALTHY! Vernon
POTATOES AND ONIONS
What could be more basic than potatoes and onions? We try to have them in each week’s box because we know that they are items that can be used in many ways and are common to most families. Not to mention the fact that they are nutritious. Did you know that a potato eaten with the skin on will provide more potassium than a stalk of broccoli and almost twice as much as a medium size banana? They are also a good source of vitamin C, vitamin B and fiber.
Some of you have been asking about russet potatoes and yellow onions.
We went to the source, Jacob Mendrin of Family Farm Organics in Madera. The red and yellow potatoes you have seen the past couple of weeks are early variety potatoes and they have been about as fresh a potato as you could ever hope to receive. You may, or may not know that potatoes and onions are harvested in the spring and summer months. They are two of the crops that lend themselves well to long storage, as long as it is properly done. That is why you see potatoes and onions in the market all year long.
It is almost time for the new crops. Jacob plans to start harvesting yellow onions around June 1, if not a little sooner. They will start harvesting russet potatoes around June 15, and he will have a small crop of shallots that will be ready about the first of August. As soon as they are ready we will bring them to you fresh from the field, all during the harvest season.
VEGETABLE WASH
Because organic growers to not use pesticides, sometimes one of the little extras you get with your organic vegetables is “critters”. When they do come to visit the question is always “How do I get rid of these little guys?” There seems to be two commonly used vegetable washes for this purpose.
The first one utilizes non-scented, concentrated liquid detergent. Fill your sink or pan with cold water and add several drops of the detergent. Place the loose leaves in the cold water and agitate. Run each leaf under a heavy stream of water to remove the soap. You may also use a vegetable brush to scrub the leaves of the hardy varieties.
With the other option you again fill your sink or dishpan with cold water. Add ¼ cup of vinegar and 2 Tbsp of salt to the water. Let your vegetable leaves soak in this mixture for about 15 minutes. Inspect the leaves to make sure they are clean and re-soak if necessary.
Neither of these methods should alter the flavor of your vegetables, and they will be nice and clean.
WHO GREW THIS?
Here is what you will find in this week’s box.
-Navel Oranges
M & K, Caruthers
-W. Murcott Mandarin Oranges
Rick Schellenburg, Kingsburg
-Yellow Potatoes
Family Farm, Madera
-Red Onions
John Tobias, Hollister
-Tomatoes
Hans Wilgenburg, Dinuba
-Romaine Lettuce
-Green Leaf Lettuce*
Frank Icardo, Lamont
-Carrots
Grimway Farms, Bakersfield
-Leeks*
-Artichokes
-Bloomsdale Spinach
T & D Willey, Madera
*Denotes Abundant Box Only
Contents may vary due to availability on date of delivery.
NANTES CARROTS
We, like you, love the Nantes carrots that are grown by Tom and Denesse Willey. They are between plantings and do not have them available at this time. We know how much you love your carrots and will bring them to you from Grimway for now.
Garlic Potato Salad
5-6 cups potatoes, cubed
Boil in water until tender, about 5 minutes. Drain and set aside.
3 cloves garlic, minced 1 cup red or yellow onion, minced
¼ cup olive oil 2 Tbsp balsamic vinegar
2 tsp rosemary (fresh), or Salt and pepper to taste
1 tsp (dried) *
Combine in a large bowl. Add cooked potatoes and stir to coat. Chill about 3 hours before serving.
*You could substitute Abe’s seasoning for the rosemary.
Artichoke Dipping Sauces
Light Honey Mustard Dip #1 Light Honey Mustard Dip #2
½ cup light mayonnaise ¼ cup prepared mustard
2 tsp honey 2 Tbsp cider vinegar
½ tsp mustard 2 Tbsp soy sauce
½ tsp lemon juice 2 Tbsp honey
Low Cal Dill Dip Creamy Thai Dip
1 cup plain yogurt ¼ cup creamy peanut butter
¼ cup light mayonnaise ¼ cup brown sugar, packed
2 Tbsp minced green onion 2 Tbsp soy sauce
3 tsp chopped cappers 2 Tbsp cider vinegar
¾ tsp dried dill weed 1/8 tsp sesame oil
1/8 tsp ground ginger
First some background for those who have recently joined. Our family has been farming here in Kingsburg since 1893. Poultry have always been part of the equation, so we’ve been organic in our fertility forever. As technology has come along however, we would adapt to stay current and competitive. We also operate a state of the art fruit packing shed on our farm that packages the fruit from about 3 dozen of our neighbors—2 dozen of which haven’t yet made the jump to Organic. It takes 3 years from your last conventional application until you can be certified Organic and the prospect of farming Organic while getting paid conventional for three years is a very sobering prospect for many of our farmers. Personally, we felt like infantry-men pinned down on the beach. “If I get up and run, I may die, but if I lay here, I’m for sure gonna die” We had one year in the middle of the conversion, where I was pretty sure it was over but by God’s grace we’re still around.
I write this therefore, not as someone unacquainted with conventional production tech-niques. Quite the contrary, I’m in the field daily with friends (we only do business with friends, jerks can find somebody else) who are farming conventional. It really gives me a chance to see the trade-offs on a daily basis in an industry with a very precarious profit margin (both conventional and Organic)
That said here’s the deal. FERTILITY. It all starts in the soil. Conventional farmers are chemists, Organic farmers are biologists. I always aced biology, never could grasp chemistry although with 2 tutors and literally 3 hours a day in the library, I pulled a C. Your mom told you to eat a balanced diet and you’d be healthy. It’s the same in the field. When we maintain our crop’s nutritional requirements bio-logically, through various com-posts and manure’s, we end up with a very healthy, thriving, sustainable field. There are several side benefits to this:
1) The plant is usually but not always, better able to resist disease and pests.
2) Nutrient density is greatly improved to the family that eats it.
a) Mark Nakata’s group (the oranges in your box) are doing a lot of research in this regard and finding significant differences.
3) The flavor you are enjoying is a direct result of this biological fertility.
WEED CONTROL. Weeds aren’t all that smart, but there sure is a lot of ‘em. Here’s what happens conventionally. A farmer starts out with a really cheap herbicide that does a wonderful job. He can take a 25 horse tractor and $12 worth of herbicide and spreader & viola, no more weeds! Life just got not only better, but easier while his costs dropped. WHOOPS, out of space. I promise to continue this next week. Until then, EAT HEALTHY! Vernon
POTATOES AND ONIONS
What could be more basic than potatoes and onions? We try to have them in each week’s box because we know that they are items that can be used in many ways and are common to most families. Not to mention the fact that they are nutritious. Did you know that a potato eaten with the skin on will provide more potassium than a stalk of broccoli and almost twice as much as a medium size banana? They are also a good source of vitamin C, vitamin B and fiber.
Some of you have been asking about russet potatoes and yellow onions.
We went to the source, Jacob Mendrin of Family Farm Organics in Madera. The red and yellow potatoes you have seen the past couple of weeks are early variety potatoes and they have been about as fresh a potato as you could ever hope to receive. You may, or may not know that potatoes and onions are harvested in the spring and summer months. They are two of the crops that lend themselves well to long storage, as long as it is properly done. That is why you see potatoes and onions in the market all year long.
It is almost time for the new crops. Jacob plans to start harvesting yellow onions around June 1, if not a little sooner. They will start harvesting russet potatoes around June 15, and he will have a small crop of shallots that will be ready about the first of August. As soon as they are ready we will bring them to you fresh from the field, all during the harvest season.
VEGETABLE WASH
Because organic growers to not use pesticides, sometimes one of the little extras you get with your organic vegetables is “critters”. When they do come to visit the question is always “How do I get rid of these little guys?” There seems to be two commonly used vegetable washes for this purpose.
The first one utilizes non-scented, concentrated liquid detergent. Fill your sink or pan with cold water and add several drops of the detergent. Place the loose leaves in the cold water and agitate. Run each leaf under a heavy stream of water to remove the soap. You may also use a vegetable brush to scrub the leaves of the hardy varieties.
With the other option you again fill your sink or dishpan with cold water. Add ¼ cup of vinegar and 2 Tbsp of salt to the water. Let your vegetable leaves soak in this mixture for about 15 minutes. Inspect the leaves to make sure they are clean and re-soak if necessary.
Neither of these methods should alter the flavor of your vegetables, and they will be nice and clean.
WHO GREW THIS?
Here is what you will find in this week’s box.
-Navel Oranges
M & K, Caruthers
-W. Murcott Mandarin Oranges
Rick Schellenburg, Kingsburg
-Yellow Potatoes
Family Farm, Madera
-Red Onions
John Tobias, Hollister
-Tomatoes
Hans Wilgenburg, Dinuba
-Romaine Lettuce
-Green Leaf Lettuce*
Frank Icardo, Lamont
-Carrots
Grimway Farms, Bakersfield
-Leeks*
-Artichokes
-Bloomsdale Spinach
T & D Willey, Madera
*Denotes Abundant Box Only
Contents may vary due to availability on date of delivery.
NANTES CARROTS
We, like you, love the Nantes carrots that are grown by Tom and Denesse Willey. They are between plantings and do not have them available at this time. We know how much you love your carrots and will bring them to you from Grimway for now.
Garlic Potato Salad
5-6 cups potatoes, cubed
Boil in water until tender, about 5 minutes. Drain and set aside.
3 cloves garlic, minced 1 cup red or yellow onion, minced
¼ cup olive oil 2 Tbsp balsamic vinegar
2 tsp rosemary (fresh), or Salt and pepper to taste
1 tsp (dried) *
Combine in a large bowl. Add cooked potatoes and stir to coat. Chill about 3 hours before serving.
*You could substitute Abe’s seasoning for the rosemary.
Artichoke Dipping Sauces
Light Honey Mustard Dip #1 Light Honey Mustard Dip #2
½ cup light mayonnaise ¼ cup prepared mustard
2 tsp honey 2 Tbsp cider vinegar
½ tsp mustard 2 Tbsp soy sauce
½ tsp lemon juice 2 Tbsp honey
Low Cal Dill Dip Creamy Thai Dip
1 cup plain yogurt ¼ cup creamy peanut butter
¼ cup light mayonnaise ¼ cup brown sugar, packed
2 Tbsp minced green onion 2 Tbsp soy sauce
3 tsp chopped cappers 2 Tbsp cider vinegar
¾ tsp dried dill weed 1/8 tsp sesame oil
1/8 tsp ground ginger
March 15, 2008
Week 28
Vernon's Corner
Oh sure, we’ve got great, fresh Organic produce at unbelievably reasonable cost. Yeah, you can get McAfee raw dairy and Mary’s free range and Glaum eggs and yada yada yada great stuff delivered right to your town so your family can eat healthy without driving all over Christmas on $4.00 fuel to do it, but that’s just a small part of what this is about.
Let’s talk about fun. When we see boys and girls of all ages excited about what’s in the box this week. Wow. What’s that worth? I asked one 8 year old kid what his favorite was and he said with a sparkle “the parsnips!” No way. “Way”
Let’s talk about adventure. All the time we get “We never would have bought some of this stuff, but we’re following the recipes and finding out we love most of it, and we’re sure not bored.” When we ask “where should we go for dinner”, everybody says “HOME!” By the way, if you didn’t try the Hearty Broccoli soup last week, you really messed up. You could throw in some ham if you’d like or substitute cauliflower, but quick and awesome…Wow!
Let’s talk about saving money and enjoying life. If you flip one meal a week from restaurant to home, the produce becomes free and if everybody gets involved with the prep and clean-up, mom gets what she’s really after, which is intimate family time. If you can avoid one trip to the doctor or one missed day of work because you’re eating healthy… I don’t know about you, but I’d much rather pay the farmer as the doctor any day.
Let’s talk about community. Loosen up a bit at the pick-up site folks. Get to know your neighbors. You’re rubbing shoulders with the smartest, most interesting, adventurous, healthy people in town. Take the opportunity to get to know them. You’ve already got a lot in common so kick it up a notch. I believe they call that networking these days. We always called it getting to know your neighbors. Soon you’ll be able to click and connect with all the farmers to help fill that farm shaped hole that exists in the heart of every human who has one.
We’re only six months into this thing. We’re learning every day. There’s so much we’ll do different next winter. From every angle, this is new and largely uncharted. We see a problem or an opportunity and fix it which always (not usually) creates another unforeseen situation which we solve the next week. Are we going to change the way Californians source food? Lord willing. But it’s all lost if we don’t step back and take in the big picture, relax, enjoy the process and have true fun along the way.
We start thinning apricots Monday. They’re the size of the end joint of your little finger right now, but you’ll be enjoying them in a month and a half. Six weeks of thinning followed hopefully by six months of steady harvest if we miss hail and frost. It’s what we do, but for the first time, we’ll get to know some of the folks we’re growing it for. EAT HEALTHY!
STORE ‘EM QUICK
The newsletter, from time to time, has included storage tips for various fruits and vegetables. As the weather warms proper care of your fruit and vegetables becomes more important. You cannot pick up your box of produce, keep it in the trunk of your car for a couple of hours and then expect it to be fresh when you get it home. Most fresh vegetables water content is in excess of 90%. Once they are harvested, and cut off from their water supply they must be kept moist and cool. That is why we have crisper drawers on our refrigerators that are designed to trap moisture inside.
After vegetables are harvested it is important to keep the life processes, respiration and water loss, at low levels. During respiration sugars and other compounds are broken down within the cells. The higher the temperature, the faster the respiration rate so you can see the importance of refrigeration in prolonging the life of harvested vegetables.
Water loss in fresh vegetables results in a wilted appearance, change in color and loss of nutritional value. The best way to prevent water loss is to store the vegetables in a high humidity low temperature environment.
Abundant Harvest Organics does everything possible to ensure that your produce is stored in a proper environment from the time it is picked up to the time it is delivered to you. To get the maximum enjoyment and benefit out of your investment be sure you get them properly stored quickly.
STORAGE TIPS
Most vegetables should be stored in the refrigerator in order to preserve their freshness. The exceptions to that are potatoes, mature onions, hard squashes, eggplant and rutabagas. These items keep well in cool rather than cold storage. Potatoes, sweet potatoes, onion, and garlic should be kept away from direct sunlight, at room temperature.
Tomatoes should be kept in the refrigerator only after they are fully ripe and only for a short time.
Leafy greens should be washed, drained well, wrapped in a paper towel, placed in a plastic bag and stored in the crisper. If the paper towel becomes saturated, replace it on occasion.
With root vegetables such as carrots, beets, turnips, parsnips, and radishes you should remove the tops and put them in a plastic bag before you place them in the crisper. If you plan to eat the tops, they may be stored as you would leafy greens.
We obviously can’t cover every vegetable here, but these are some guidelines you can use to help keep your vegetables fresh and nutritious.
WHO GREW THIS?
Here is what you will find in this week’s box.
-Navel Oranges
M & K, Caruthers
-W. Murcott Mandarin Oranges
Rick Schellenburg, Kingsburg
-Red Potatoes
Family Farm, Madera
-Red Onions
John Tobias, Hollister
-Garlic*
Christopher Ranch, Gilroy
-Tomatoes
Hans Wilgenburg, Dinuba
-Cauliflower
-Broccoli Crowns
-Italian Parsley*
Joe Heger, El Centro
-Nantes Carrots
-Tuscan Kale
-Bloomsdale Spinach*
T & D Willey, Madera
*Denotes Abundant Box Only
Contents may vary due to availability on date of delivery.
HOW ARE WE DOING?
Are you missing being able to give us your comments as much as we miss getting them? The How Are We Doing? option will be back soon so keep your eyes open and be ready to tell us what you think.
Spring Quiche Trio
Preheat Oven to 425º
3 eggs 1 cup evaporated milk
¼ tsp salt ¼ tsp pepper
Beat together and set aside.
Potato Crust
3 cups uncooked potatoes (coarsely grated) 3 Tbsp oil
Mix together. Press into bottom and sides of 9” pie pan. Bake in preheated oven at 425º until just starting to brown, about 15 minutes.
(A 9” pie crust may be used in the place of the potato crust.)
Spinach-Broccoli filling
1 cup onion or leeks, thinly sliced 1 cup broccoli, chopped
2 cups spinach 1 cup Swiss cheese, shredded½ cup bacon, cooked & crumbled
Sauté onion and broccoli together in a pan for 5-10 minutes. Add spinach and cook until wilted. Place bacon and cheese in the bottom of the prepared crust. (Reserve ¼ cup of cheese) Top with the spinach-broccoli mixture. Pour on egg mixture, that had been set aside, over the top and sprinkle with reserved cheese.
Bake in preheated oven at 425º for 15 minutes. Reduce heat to 350º and bake until browned on top and set in the middle, another 25-30 minutes. Allow to cool before cutting and serving.
Ham may be substituted for bacon.
Oh sure, we’ve got great, fresh Organic produce at unbelievably reasonable cost. Yeah, you can get McAfee raw dairy and Mary’s free range and Glaum eggs and yada yada yada great stuff delivered right to your town so your family can eat healthy without driving all over Christmas on $4.00 fuel to do it, but that’s just a small part of what this is about.
Let’s talk about fun. When we see boys and girls of all ages excited about what’s in the box this week. Wow. What’s that worth? I asked one 8 year old kid what his favorite was and he said with a sparkle “the parsnips!” No way. “Way”
Let’s talk about adventure. All the time we get “We never would have bought some of this stuff, but we’re following the recipes and finding out we love most of it, and we’re sure not bored.” When we ask “where should we go for dinner”, everybody says “HOME!” By the way, if you didn’t try the Hearty Broccoli soup last week, you really messed up. You could throw in some ham if you’d like or substitute cauliflower, but quick and awesome…Wow!
Let’s talk about saving money and enjoying life. If you flip one meal a week from restaurant to home, the produce becomes free and if everybody gets involved with the prep and clean-up, mom gets what she’s really after, which is intimate family time. If you can avoid one trip to the doctor or one missed day of work because you’re eating healthy… I don’t know about you, but I’d much rather pay the farmer as the doctor any day.
Let’s talk about community. Loosen up a bit at the pick-up site folks. Get to know your neighbors. You’re rubbing shoulders with the smartest, most interesting, adventurous, healthy people in town. Take the opportunity to get to know them. You’ve already got a lot in common so kick it up a notch. I believe they call that networking these days. We always called it getting to know your neighbors. Soon you’ll be able to click and connect with all the farmers to help fill that farm shaped hole that exists in the heart of every human who has one.
We’re only six months into this thing. We’re learning every day. There’s so much we’ll do different next winter. From every angle, this is new and largely uncharted. We see a problem or an opportunity and fix it which always (not usually) creates another unforeseen situation which we solve the next week. Are we going to change the way Californians source food? Lord willing. But it’s all lost if we don’t step back and take in the big picture, relax, enjoy the process and have true fun along the way.
We start thinning apricots Monday. They’re the size of the end joint of your little finger right now, but you’ll be enjoying them in a month and a half. Six weeks of thinning followed hopefully by six months of steady harvest if we miss hail and frost. It’s what we do, but for the first time, we’ll get to know some of the folks we’re growing it for. EAT HEALTHY!
STORE ‘EM QUICK
The newsletter, from time to time, has included storage tips for various fruits and vegetables. As the weather warms proper care of your fruit and vegetables becomes more important. You cannot pick up your box of produce, keep it in the trunk of your car for a couple of hours and then expect it to be fresh when you get it home. Most fresh vegetables water content is in excess of 90%. Once they are harvested, and cut off from their water supply they must be kept moist and cool. That is why we have crisper drawers on our refrigerators that are designed to trap moisture inside.
After vegetables are harvested it is important to keep the life processes, respiration and water loss, at low levels. During respiration sugars and other compounds are broken down within the cells. The higher the temperature, the faster the respiration rate so you can see the importance of refrigeration in prolonging the life of harvested vegetables.
Water loss in fresh vegetables results in a wilted appearance, change in color and loss of nutritional value. The best way to prevent water loss is to store the vegetables in a high humidity low temperature environment.
Abundant Harvest Organics does everything possible to ensure that your produce is stored in a proper environment from the time it is picked up to the time it is delivered to you. To get the maximum enjoyment and benefit out of your investment be sure you get them properly stored quickly.
STORAGE TIPS
Most vegetables should be stored in the refrigerator in order to preserve their freshness. The exceptions to that are potatoes, mature onions, hard squashes, eggplant and rutabagas. These items keep well in cool rather than cold storage. Potatoes, sweet potatoes, onion, and garlic should be kept away from direct sunlight, at room temperature.
Tomatoes should be kept in the refrigerator only after they are fully ripe and only for a short time.
Leafy greens should be washed, drained well, wrapped in a paper towel, placed in a plastic bag and stored in the crisper. If the paper towel becomes saturated, replace it on occasion.
With root vegetables such as carrots, beets, turnips, parsnips, and radishes you should remove the tops and put them in a plastic bag before you place them in the crisper. If you plan to eat the tops, they may be stored as you would leafy greens.
We obviously can’t cover every vegetable here, but these are some guidelines you can use to help keep your vegetables fresh and nutritious.
WHO GREW THIS?
Here is what you will find in this week’s box.
-Navel Oranges
M & K, Caruthers
-W. Murcott Mandarin Oranges
Rick Schellenburg, Kingsburg
-Red Potatoes
Family Farm, Madera
-Red Onions
John Tobias, Hollister
-Garlic*
Christopher Ranch, Gilroy
-Tomatoes
Hans Wilgenburg, Dinuba
-Cauliflower
-Broccoli Crowns
-Italian Parsley*
Joe Heger, El Centro
-Nantes Carrots
-Tuscan Kale
-Bloomsdale Spinach*
T & D Willey, Madera
*Denotes Abundant Box Only
Contents may vary due to availability on date of delivery.
HOW ARE WE DOING?
Are you missing being able to give us your comments as much as we miss getting them? The How Are We Doing? option will be back soon so keep your eyes open and be ready to tell us what you think.
Spring Quiche Trio
Preheat Oven to 425º
3 eggs 1 cup evaporated milk
¼ tsp salt ¼ tsp pepper
Beat together and set aside.
Potato Crust
3 cups uncooked potatoes (coarsely grated) 3 Tbsp oil
Mix together. Press into bottom and sides of 9” pie pan. Bake in preheated oven at 425º until just starting to brown, about 15 minutes.
(A 9” pie crust may be used in the place of the potato crust.)
Spinach-Broccoli filling
1 cup onion or leeks, thinly sliced 1 cup broccoli, chopped
2 cups spinach 1 cup Swiss cheese, shredded½ cup bacon, cooked & crumbled
Sauté onion and broccoli together in a pan for 5-10 minutes. Add spinach and cook until wilted. Place bacon and cheese in the bottom of the prepared crust. (Reserve ¼ cup of cheese) Top with the spinach-broccoli mixture. Pour on egg mixture, that had been set aside, over the top and sprinkle with reserved cheese.
Bake in preheated oven at 425º for 15 minutes. Reduce heat to 350º and bake until browned on top and set in the middle, another 25-30 minutes. Allow to cool before cutting and serving.
Ham may be substituted for bacon.
March 8, 2008
Week 27
HEY VERNON! HOW DO YOUUU FEEL? I feel good, oh I feel so good, UH. It’s March and I haven’t had a cold, or the flu or even a plugged up head all winter. I always have one bout with something and plugged up sinuses were just a fact of winter. I’ve also lost 5 lbs. since last fall when we started this but I feel like I’ve been eating like a horse. Coincidence?
If you’re new, we grow about 800,000 chickens a year on 2 ranches. The home place –which has been Organic about a year now – and the Laton ranch which will have 2 of the 7 houses organic this next flock and should be totally Organic by the end of the year as the market expands. Yesterday afternoon, I was walking the home flock with the vet who we’ve worked with about 8 years now. I commented that “our biggest fear in switching to organic production was giving up anti-biotics” which are generally needed about once/ flock, usually to help with cocci. (Cocci in poultry, is like a cold for us.) I said “for some reason, we’ve been really lucky here this last year, but we’re still battling it out in Laton” His response was surprising. “It doesn’t matter what company or what climate or what type of housing sophistication I run into from British Columbia to the desert. Vernon, I’m as surprised as you are but when a company switches to Organic, their cocci stops. I’ll also predict that your next flock in Laton will have cocci in the 5 conventional houses but not in the 2 Organic.” Now that boys and girls is one whale of a statement from a 50 year old commercial independent vet. Coincidence?
I’m looking out my window as I write this and folks; it couldn’t be sweeter than what I see. Green grass on the berms, everything in full bloom. A huge flock of quail just walked through (give em cover and they come back) When we 1st started Organic production some years back, we tried really hard and spent a lot of time and money trying to keep the weeds out. The kind of weeds we had then were obnoxious ugly (round-up resistant) monsters. Now what we’ve got are the natural, bucolic winter weeds that just die when it gets hot. Mostly chick weed, fox tails and some shepherd’s purse. I have to confess, and I know I’m gonna take a good bit of razzing from those who have known me a long time, but it now makes me sick when I drive by or visit my neighbors with their sterilized floors. I just want to get home and enjoy the way things ought to be. Just keepin’ it real guys.
Last weeks tomatoes were just okay. Not bad, but no zowie. Hans is trying something different and we’ll see. Let me know what you think, but to me, if it’s not great, why bother. The lettuce was rough as well. They’re going to try to grade it closer. We’re winding up winter veg and spring’s still a couple weeks off.
ABUNDANT HARVEST GIVES BACK! If you’re like me, you’re tired of kids hitting you up all the time selling candy for whatever club. Why not sell tickets for the ½ box for $17, We’ll put it up in cardboard so there’s no deposit on the RPC and kick the club back $5. Sure we take a little loss, but we’re farmers, it’s just life. Seriously though, it’s a good ching for the club and everybody eats healthy, and maybe some new folks will join the family after finding out how tasty eating healthy really can be. Your host will have more details. Thank you all for joining the adventure. EAT HEALTHY!
THE WEBSITE
In the past couple of weeks there may have been times you tried to log on and were unable to. We apologize for the inconvenience but it is necessary at times for the web designers to shut the site down while they make improvements. Often you will not notice any difference because the changes are internal but they are designed to improve the way we serve you. If you have made suggestions that you believe will improve the site but have not seen any change, don’t despair there are enhancements in the works that just may include one of your suggestions.
YOUR ACCOUNT
This will be repetitive to some of you but we have many new subscribers, and perhaps it will be a refresher for others. To change your order for a specific week, or order add-ons, you must do so before 9:00 am on Monday morning. We cannot take orders for add-ons after that time. To change your box size for one week only, or order add-ons you simply login and look at your Subscription Dashboard which is on the right hand side of your screen. Under the date for next week’s delivery you will see a box titled EDIT THIS WEEK/ADDONS. If you select that box you will be taken to another page. To change your box size or quantity of boxes for the week you enter the number you would like to receive of the respective sizes in the corresponding box. Below that you will see the list of add-ons available for the week. Enter the quantity of the item you would like to receive and add it to your box. When you are finished you will see a recap of your order at the bottom of the page.
If you wish to place a vacation stop, or cancel your subscription you must do so a minimum of 10 days before your delivery date. When you log in you will see the options “Set Your Vacation Weeks” and “My Subscription Info”. These are the areas you will use to perform those functions. You may change your box size, or the number of boxes you would like to receive, long term by using “My Subscription Info”. If you are having a problem, don’t hesitate to contact us.
WANT TO TRADE?
There may be something in your box that you, and no one you know, would want. When the question has been asked we have encouraged you to find someone to trade with. Starting March 15, we are going to try to facilitate this and will have a box available at the site that you can place these items in. If you do so and there is something in the box you would like to have; you can make a trade.
WHO GREW THIS?
Here is what you will find in this week’s box.
-Navel Oranges
M & K, Caruthers
-W. Murcott Mandarin Oranges
Rick Schellenburg, Kingsburg
-Yellow Potatoes
Family Farm, Madera
-Shallots
John Tobias, Hollister
-Garlic
Christopher Ranch, Gilroy
-Broccoli Crowns
-Green Leaf Lettuce
Joe Heger, El Centro
-Bloomsdale Spinach
-Nantes Carrots
-Desert Artichokes*
-Red Cabbage*
-Leeks*
-Red Baby Beets
T & D Willey, Madera
*Denotes Abundant Box Only
Contents may vary due to availability on date of delivery.
SPRING FORWARD!
Don’t forget to set your clocks ahead this weekend or you might be late every place you have to go on Sunday.
Hearty Broccoli Soup
2 cups potatoes, diced 1 cup onion, chopped
1 cup carrots, thinly sliced ½ cup celery, minced
1 cup water 2 cups chopped broccoli
4 cups milk, divided 2 chicken or vegetable bouillon cubes
1 tsp Worcestershire sauce Salt and pepper to taste
1/3 cup flour 1 cup Swiss or sharp cheddar cheese
Cook together potatoes, onion, carrots, celery and water for 5 minutes. Add chopped broccoli and continue to cook for an additional 5-10 minutes. Add 3 cups milk, bouillon cubes, Worcestershire sauce and salt and pepper. Heat to boiling. In a small bowl blend until smooth, 1 cup milk and 1/3 cup flour. Stir into the soup and cook just until thickened. Turn off heat. Add grated cheese and stir until melted.
Optional: Substitute cauliflower for carrots and celery.
Red Cabbage Slaw
2 cups shredded red cabbage 1 cup shredded carrots
½ cup raisins (optional)
Basic Vinaigrette Dressing
2 Tbsp Dijon mustard 2 Tbsp red wine vinegar
3 Tbsp olive oil 1 Tbsp lemon juice
Salt and pepper to taste
Combine in jar with tight fitting lid. Shake well and pour over salad ingredients, toss. As an alternative you may place dressing ingredients in the bottom of a serving bowl and whisk together. Place salad ingredients on top and toss.
If you’re new, we grow about 800,000 chickens a year on 2 ranches. The home place –which has been Organic about a year now – and the Laton ranch which will have 2 of the 7 houses organic this next flock and should be totally Organic by the end of the year as the market expands. Yesterday afternoon, I was walking the home flock with the vet who we’ve worked with about 8 years now. I commented that “our biggest fear in switching to organic production was giving up anti-biotics” which are generally needed about once/ flock, usually to help with cocci. (Cocci in poultry, is like a cold for us.) I said “for some reason, we’ve been really lucky here this last year, but we’re still battling it out in Laton” His response was surprising. “It doesn’t matter what company or what climate or what type of housing sophistication I run into from British Columbia to the desert. Vernon, I’m as surprised as you are but when a company switches to Organic, their cocci stops. I’ll also predict that your next flock in Laton will have cocci in the 5 conventional houses but not in the 2 Organic.” Now that boys and girls is one whale of a statement from a 50 year old commercial independent vet. Coincidence?
I’m looking out my window as I write this and folks; it couldn’t be sweeter than what I see. Green grass on the berms, everything in full bloom. A huge flock of quail just walked through (give em cover and they come back) When we 1st started Organic production some years back, we tried really hard and spent a lot of time and money trying to keep the weeds out. The kind of weeds we had then were obnoxious ugly (round-up resistant) monsters. Now what we’ve got are the natural, bucolic winter weeds that just die when it gets hot. Mostly chick weed, fox tails and some shepherd’s purse. I have to confess, and I know I’m gonna take a good bit of razzing from those who have known me a long time, but it now makes me sick when I drive by or visit my neighbors with their sterilized floors. I just want to get home and enjoy the way things ought to be. Just keepin’ it real guys.
Last weeks tomatoes were just okay. Not bad, but no zowie. Hans is trying something different and we’ll see. Let me know what you think, but to me, if it’s not great, why bother. The lettuce was rough as well. They’re going to try to grade it closer. We’re winding up winter veg and spring’s still a couple weeks off.
ABUNDANT HARVEST GIVES BACK! If you’re like me, you’re tired of kids hitting you up all the time selling candy for whatever club. Why not sell tickets for the ½ box for $17, We’ll put it up in cardboard so there’s no deposit on the RPC and kick the club back $5. Sure we take a little loss, but we’re farmers, it’s just life. Seriously though, it’s a good ching for the club and everybody eats healthy, and maybe some new folks will join the family after finding out how tasty eating healthy really can be. Your host will have more details. Thank you all for joining the adventure. EAT HEALTHY!
THE WEBSITE
In the past couple of weeks there may have been times you tried to log on and were unable to. We apologize for the inconvenience but it is necessary at times for the web designers to shut the site down while they make improvements. Often you will not notice any difference because the changes are internal but they are designed to improve the way we serve you. If you have made suggestions that you believe will improve the site but have not seen any change, don’t despair there are enhancements in the works that just may include one of your suggestions.
YOUR ACCOUNT
This will be repetitive to some of you but we have many new subscribers, and perhaps it will be a refresher for others. To change your order for a specific week, or order add-ons, you must do so before 9:00 am on Monday morning. We cannot take orders for add-ons after that time. To change your box size for one week only, or order add-ons you simply login and look at your Subscription Dashboard which is on the right hand side of your screen. Under the date for next week’s delivery you will see a box titled EDIT THIS WEEK/ADDONS. If you select that box you will be taken to another page. To change your box size or quantity of boxes for the week you enter the number you would like to receive of the respective sizes in the corresponding box. Below that you will see the list of add-ons available for the week. Enter the quantity of the item you would like to receive and add it to your box. When you are finished you will see a recap of your order at the bottom of the page.
If you wish to place a vacation stop, or cancel your subscription you must do so a minimum of 10 days before your delivery date. When you log in you will see the options “Set Your Vacation Weeks” and “My Subscription Info”. These are the areas you will use to perform those functions. You may change your box size, or the number of boxes you would like to receive, long term by using “My Subscription Info”. If you are having a problem, don’t hesitate to contact us.
WANT TO TRADE?
There may be something in your box that you, and no one you know, would want. When the question has been asked we have encouraged you to find someone to trade with. Starting March 15, we are going to try to facilitate this and will have a box available at the site that you can place these items in. If you do so and there is something in the box you would like to have; you can make a trade.
WHO GREW THIS?
Here is what you will find in this week’s box.
-Navel Oranges
M & K, Caruthers
-W. Murcott Mandarin Oranges
Rick Schellenburg, Kingsburg
-Yellow Potatoes
Family Farm, Madera
-Shallots
John Tobias, Hollister
-Garlic
Christopher Ranch, Gilroy
-Broccoli Crowns
-Green Leaf Lettuce
Joe Heger, El Centro
-Bloomsdale Spinach
-Nantes Carrots
-Desert Artichokes*
-Red Cabbage*
-Leeks*
-Red Baby Beets
T & D Willey, Madera
*Denotes Abundant Box Only
Contents may vary due to availability on date of delivery.
SPRING FORWARD!
Don’t forget to set your clocks ahead this weekend or you might be late every place you have to go on Sunday.
Hearty Broccoli Soup
2 cups potatoes, diced 1 cup onion, chopped
1 cup carrots, thinly sliced ½ cup celery, minced
1 cup water 2 cups chopped broccoli
4 cups milk, divided 2 chicken or vegetable bouillon cubes
1 tsp Worcestershire sauce Salt and pepper to taste
1/3 cup flour 1 cup Swiss or sharp cheddar cheese
Cook together potatoes, onion, carrots, celery and water for 5 minutes. Add chopped broccoli and continue to cook for an additional 5-10 minutes. Add 3 cups milk, bouillon cubes, Worcestershire sauce and salt and pepper. Heat to boiling. In a small bowl blend until smooth, 1 cup milk and 1/3 cup flour. Stir into the soup and cook just until thickened. Turn off heat. Add grated cheese and stir until melted.
Optional: Substitute cauliflower for carrots and celery.
Red Cabbage Slaw
2 cups shredded red cabbage 1 cup shredded carrots
½ cup raisins (optional)
Basic Vinaigrette Dressing
2 Tbsp Dijon mustard 2 Tbsp red wine vinegar
3 Tbsp olive oil 1 Tbsp lemon juice
Salt and pepper to taste
Combine in jar with tight fitting lid. Shake well and pour over salad ingredients, toss. As an alternative you may place dressing ingredients in the bottom of a serving bowl and whisk together. Place salad ingredients on top and toss.
March 3, 2008
Week 26
Vernon's Corner
Spring has sprung the grass is “riz” wonder where my lawn mower is! Just have to say that every spring, and what a spring this is. We’ve had more than adequate dormancy and so the blossoms are more prolific than normal. In fact, if you’ve ever wanted to take a Sunday drive through fruit country at bloom time, the 9th of March this year would be spot on perfect. Take a picnic and your sweetie and roll your windows down and just enjoy. When you get to the foothills, all the rain has ‘em so green and the cows are so happy..
.. Well, that’s enough of that. I’ve only got a couple columns here. We of all people on earth should be the most grateful, happy and satisfied.
Hard to believe we’ll be harvesting blueberries in a month and a half, Apricots in 8 weeks (Tasty Rich Apriums May 1st), Zee Fire Nectarines May 20th Flavor Rosa Pluots June 1st. Slap your granny, don’t get no better folks! Used to be the 1st varieties were skin and dish water but now they’re as good as anything we do all season.
My friend Don Warkentin is going to grow us about 10 weeks of Sweet Corn. You’ve never had sweet corn ‘til you eat Don’s. And if you Ever get to shake his hand and look in his eyes, you’ll never ever forget that either. Truly one of the last of the good guys. Ginger Balakian is getting ready to set out her Heirloom Tomatoes for us and speaking of tomatoes… The tomatoes we’ll be getting the next few months come from Hans Wilgenburg. Hans runs an Organic hot house deal a few miles from us (and since my cousin married his nephew, we’re family). For hot house tomatoes, they’re really good. Let us know what you think.
When Kathy can ever quit wrestling the website, we’ll get these guys profiles posted so you can get to know them better.
IF YOU TAKE THAT DRIVE next Sunday, you’ll probably notice that every spray rig in the industry is running at capacity.The spores that cause fruit to rot at harvest infect the fruit at bloom time. I’ll be 51 this month, but dad had me sorting cannery peaches when I was 5. Years with wet springs, we could lose ¼ of the crop to rot. About 5th grade, I remember he took me to a Benlate meeting. This 1st generation synthetic fungicide was truly a miracle. Sprayed at bloom, it stopped brown rot.
By far, the scariest part of producing Organic fruit is to forgo the synthetic fungicides. Organic weeds, worms and fertility are easy by comparison. We use an Organic compost tea, mixed with an Organic probiotic. Plain English, we introduce “good” bacteria so the bad stuff can’t get started. It usually works but costs triple.
By far (in my opinion) the greatest benefit to you and your immune system from eating Organic produce is the absence of these synthetic fungicides. I’m going to spend more time on this but we’re out of space so until next week. EAT HEALTHY! Vernon
RAPINI (BROCCOLI RAAB)
Is it broccoli? NO! In fact it is not even related to broccoli. Rapini has many names around the world but broccoli raab is the most common in the United States. This apparently is due to the fact that it develops broccoli like buds but a head never forms. Rapini is actually a descendant from a wild herb and is more closely related to the turnip.
Rapini is used extensively in Italian and Chinese cooking. In fact it is probably the most popular vegetable in Hong Kong. Rapini is gaining popularity in the United States and has become widely used in the western world. It is an excellent source of vitamins A, C and K, as well as potassium, calcium and iron.
Rapini is said to have a flavor much like broccoli but more pungent. It has a nutty flavor and has a slightly bitter taste. After cleaning, trim the ends of the stems and then the entire bunch of rapini is eatable including the stems, leaves, buds and flowers, if any. If the stems seem tough they may be removed and started in the cooking process a little before the leaves. Rapini can be broiled, stir-fried, braised, sautéed or steamed. We know this is a new vegetable to many of you and are offering two different rapini recipes for you to try.
To maintain crispness of your rapini: refrigerate, unwashed, loosely wrapped in a plastic bag or plastic wrap.
PACKING MATERIAL
You will notice that we have changed the packing material that is inside your black box. The craft paper is doing a better job of protecting your fruits and vegetables from moisture, which helps prevent premature wilting.
Another advantage of this material is that it is easily recyclable. For sanitary reasons we will not re-use the packing material in your box so you may remove it and recycle it with your other household materials.
ADD-ONS
We do our best to ensure that the add-on list is up to date and accurate. However, there may be times that an item will become unavailable and we will not find out until after the charges have run on Monday. If this occurs you will be notified that the item is not available and your money will be refunded. Unfortunately this is something that is beyond our control and we apologize for any inconvenience that it may cause.
Speaking of add-ons, check out the new format for the add-ons. Photos coming soon!
WHO GREW THIS?
Here is what you will find in this week’s box.
-Navel Oranges
M & K, Caruthers
-W. Murcott Mandarin Oranges
Rick Schellenburg, Kingsburg
-Tomatoes
Hans Wilgenburg, Dinuba
-Red Potatoes
Family Farm, Madera
-Red Onions
John Tobias, Hollister
-Cauliflower
-Romaine Lettuce*
-Red Leaf Lettuce
Joe Heger, El Centro
-Nantes Carrots
-Desert Artichokes
-Chioggia Beets*
-Tuscan Kale*
-Rapini
T & D Willey, Madera
*Denotes Abundant Box Only
Contents may vary due to availability on date of delivery.
GRAIN ORDERS
Due to availability, if you order more than two 4 pound bags of any of the grain items, you may receive two in the current week and the balance the following week.
Penne with Rapini, Sliced Almonds and Raisins
1 bunch rapini ½ lb penne pasta
3 Tbsp olive oil 4 large cloves garlic, minced
1/3 cup raisins 1/3 cup almonds, sliced or slivered
Red pepper flakes (optional) Salt
Freshly grated Parmesan cheese
Wash rapini well and separate stems and leaves. Bring several quarts of water to a boil. Blanch rapini 1 ½ minutes until barely tender. Remove the greens to a colander to drain. Reserve cooking water. Salt the water and add the pasta. While the pasta cooks, heat the oil in a large sauté pan over medium-low heat. Add the garlic and soften it. Stir the greens into the garlic oil and remove from heat. When the pasta is cooked al dente, add the raisins, nuts and pepper flakes to the greens. Leave some water clinging to the pasta. Place the pan over high heat and toss the pasta with the greens. Season to taste. Serve with Parmesan cheese.
Sautéed Rapini with Whole Wheat Rotini
2 cloves garlic minced 2 Tbsp olive oil
Rapini, stems trimmed 3-4 in. 1 cup low sodium, no-fat chicken broth
1/3 cup Feta cheese Prepared whole wheat rotini
Heat garlic in olive oil over medium heat in a large skillet until garlic sizzles in oil. Add the rapini, as much as you can fit in the pan at a time. Turn and coat with oil as you wilt the greens. Add broth. Bring to a boil. Cover and reduce heat to low. Simmer 10-12 minutes to soften bitterness. Remove from heat and add Feta cheese. Toss with prepared whole wheat rotini.
Spring has sprung the grass is “riz” wonder where my lawn mower is! Just have to say that every spring, and what a spring this is. We’ve had more than adequate dormancy and so the blossoms are more prolific than normal. In fact, if you’ve ever wanted to take a Sunday drive through fruit country at bloom time, the 9th of March this year would be spot on perfect. Take a picnic and your sweetie and roll your windows down and just enjoy. When you get to the foothills, all the rain has ‘em so green and the cows are so happy..
.. Well, that’s enough of that. I’ve only got a couple columns here. We of all people on earth should be the most grateful, happy and satisfied.
Hard to believe we’ll be harvesting blueberries in a month and a half, Apricots in 8 weeks (Tasty Rich Apriums May 1st), Zee Fire Nectarines May 20th Flavor Rosa Pluots June 1st. Slap your granny, don’t get no better folks! Used to be the 1st varieties were skin and dish water but now they’re as good as anything we do all season.
My friend Don Warkentin is going to grow us about 10 weeks of Sweet Corn. You’ve never had sweet corn ‘til you eat Don’s. And if you Ever get to shake his hand and look in his eyes, you’ll never ever forget that either. Truly one of the last of the good guys. Ginger Balakian is getting ready to set out her Heirloom Tomatoes for us and speaking of tomatoes… The tomatoes we’ll be getting the next few months come from Hans Wilgenburg. Hans runs an Organic hot house deal a few miles from us (and since my cousin married his nephew, we’re family). For hot house tomatoes, they’re really good. Let us know what you think.
When Kathy can ever quit wrestling the website, we’ll get these guys profiles posted so you can get to know them better.
IF YOU TAKE THAT DRIVE next Sunday, you’ll probably notice that every spray rig in the industry is running at capacity.The spores that cause fruit to rot at harvest infect the fruit at bloom time. I’ll be 51 this month, but dad had me sorting cannery peaches when I was 5. Years with wet springs, we could lose ¼ of the crop to rot. About 5th grade, I remember he took me to a Benlate meeting. This 1st generation synthetic fungicide was truly a miracle. Sprayed at bloom, it stopped brown rot.
By far, the scariest part of producing Organic fruit is to forgo the synthetic fungicides. Organic weeds, worms and fertility are easy by comparison. We use an Organic compost tea, mixed with an Organic probiotic. Plain English, we introduce “good” bacteria so the bad stuff can’t get started. It usually works but costs triple.
By far (in my opinion) the greatest benefit to you and your immune system from eating Organic produce is the absence of these synthetic fungicides. I’m going to spend more time on this but we’re out of space so until next week. EAT HEALTHY! Vernon
RAPINI (BROCCOLI RAAB)
Is it broccoli? NO! In fact it is not even related to broccoli. Rapini has many names around the world but broccoli raab is the most common in the United States. This apparently is due to the fact that it develops broccoli like buds but a head never forms. Rapini is actually a descendant from a wild herb and is more closely related to the turnip.
Rapini is used extensively in Italian and Chinese cooking. In fact it is probably the most popular vegetable in Hong Kong. Rapini is gaining popularity in the United States and has become widely used in the western world. It is an excellent source of vitamins A, C and K, as well as potassium, calcium and iron.
Rapini is said to have a flavor much like broccoli but more pungent. It has a nutty flavor and has a slightly bitter taste. After cleaning, trim the ends of the stems and then the entire bunch of rapini is eatable including the stems, leaves, buds and flowers, if any. If the stems seem tough they may be removed and started in the cooking process a little before the leaves. Rapini can be broiled, stir-fried, braised, sautéed or steamed. We know this is a new vegetable to many of you and are offering two different rapini recipes for you to try.
To maintain crispness of your rapini: refrigerate, unwashed, loosely wrapped in a plastic bag or plastic wrap.
PACKING MATERIAL
You will notice that we have changed the packing material that is inside your black box. The craft paper is doing a better job of protecting your fruits and vegetables from moisture, which helps prevent premature wilting.
Another advantage of this material is that it is easily recyclable. For sanitary reasons we will not re-use the packing material in your box so you may remove it and recycle it with your other household materials.
ADD-ONS
We do our best to ensure that the add-on list is up to date and accurate. However, there may be times that an item will become unavailable and we will not find out until after the charges have run on Monday. If this occurs you will be notified that the item is not available and your money will be refunded. Unfortunately this is something that is beyond our control and we apologize for any inconvenience that it may cause.
Speaking of add-ons, check out the new format for the add-ons. Photos coming soon!
WHO GREW THIS?
Here is what you will find in this week’s box.
-Navel Oranges
M & K, Caruthers
-W. Murcott Mandarin Oranges
Rick Schellenburg, Kingsburg
-Tomatoes
Hans Wilgenburg, Dinuba
-Red Potatoes
Family Farm, Madera
-Red Onions
John Tobias, Hollister
-Cauliflower
-Romaine Lettuce*
-Red Leaf Lettuce
Joe Heger, El Centro
-Nantes Carrots
-Desert Artichokes
-Chioggia Beets*
-Tuscan Kale*
-Rapini
T & D Willey, Madera
*Denotes Abundant Box Only
Contents may vary due to availability on date of delivery.
GRAIN ORDERS
Due to availability, if you order more than two 4 pound bags of any of the grain items, you may receive two in the current week and the balance the following week.
Penne with Rapini, Sliced Almonds and Raisins
1 bunch rapini ½ lb penne pasta
3 Tbsp olive oil 4 large cloves garlic, minced
1/3 cup raisins 1/3 cup almonds, sliced or slivered
Red pepper flakes (optional) Salt
Freshly grated Parmesan cheese
Wash rapini well and separate stems and leaves. Bring several quarts of water to a boil. Blanch rapini 1 ½ minutes until barely tender. Remove the greens to a colander to drain. Reserve cooking water. Salt the water and add the pasta. While the pasta cooks, heat the oil in a large sauté pan over medium-low heat. Add the garlic and soften it. Stir the greens into the garlic oil and remove from heat. When the pasta is cooked al dente, add the raisins, nuts and pepper flakes to the greens. Leave some water clinging to the pasta. Place the pan over high heat and toss the pasta with the greens. Season to taste. Serve with Parmesan cheese.
Sautéed Rapini with Whole Wheat Rotini
2 cloves garlic minced 2 Tbsp olive oil
Rapini, stems trimmed 3-4 in. 1 cup low sodium, no-fat chicken broth
1/3 cup Feta cheese Prepared whole wheat rotini
Heat garlic in olive oil over medium heat in a large skillet until garlic sizzles in oil. Add the rapini, as much as you can fit in the pan at a time. Turn and coat with oil as you wilt the greens. Add broth. Bring to a boil. Cover and reduce heat to low. Simmer 10-12 minutes to soften bitterness. Remove from heat and add Feta cheese. Toss with prepared whole wheat rotini.
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