I may have a life long career in agriculture, but I found out I don’t know beans. Literally! There’s a whole world of different kinds of beans out there that leave pintos (the accepted standard) way back there flavor wise. Carol says it’s not soup & bean weather anymore, so we’re not going to put a bunch of the different kinds up there ‘til fall, but if you were going to get some pintos any way, try the cranberry beans instead. You’ll be glad you did.
Another thing I learned is how to cure the infamous side effects of beans that we’re all too familiar with. Maybe everybody else on the planet knew this already, but here’s how to degas beans.
1) Bring enough water to cover the beans about an inch to a boil.
2) Pour in your beans and continue to boil just 2 minutes.
3) Remove from heat and allow to cool 1 hour or so.
4) Drain off the water (which now contains the gas producing enzyme) and replace with fresh water.
5) Cook like normal
This gets rid of about 85% of the gas. Hey, if I didn’t know, there’s probably somebody else out there who didn’t either and he might be in your car pool so you’re welcome.
Speaking of gas, looks like we’re headed for $5.00 sometime this summer which probably means $6.00 diesel. I’m not an anti oil company guy. Nobody was trying to bail ‘em out 5-6 years ago when they were capping their wells because they couldn’t afford to lift it at $15.00/ barrel. Realistically there’s no viable alternative to petroleum in the foreseeable future. Not that I’m an expert, but I’m told it takes 5 calories to lift and refine 100 calories of petroleum. Ethanol uses 100 to give us 135 and an acre of soybeans only gives us 150 gallons of biodiesel. Until we figure something else out (and now there’s plenty of incentive so I’m sure we will) we’ve got to use biosafe technology to drill and lift our own crude. In the meantime, your produce might start coming in the new Abundant Harvest Prius.
Erik was the overall winner in the Golden State Strongman event this past Saturday. 1st in overhead lift, car lift and wheelbarrow. Tied 1st in stones but wiffed the truck pull. We were all excited and proud for him!! Next stop Iowa in June.
Farm news.
It’s official. The 2 Organic chicken houses in Laton are healthy. Four of the other five conventional houses are struggling with a bit of cocci. Unbelievable.
Exceptionally cool spring, so we’re a good week behind normal now.
The south valley had some extreme low temps Monday morning. Our Organic blueberry farmers got hurt real bad. Some of their table grapes got nipped as well. There might be global warming somewhere else, but not here. Maybe if we all bought just 3 incandescent bulbs and swapped out 3 spiral florescent we could warm things back up. Just kidding Lighten up out there, enjoy a sense of humor and EAT HEALTHY!!!
STRAWBERRIES
We are all familiar with the strawberry. In America it is one of the favorite cultivated berries. They are great fresh or frozen, for breakfast or dessert, made into preserves, or as part of two of our most popular treats, strawberry shortcake or strawberry ice cream.
Familiar yes, but how much do you really know about that sweet juicy piece of fruit? Wild berries were found over much of Europe from the earliest days. Wild berries were planted in gardens by the 15th century. The berries had great aroma and were sweet, but they were small and the plants produced sparingly.
When the colonists arrived in America they were amazed at the abundance and plant vigor of the native strawberry. A Maryland colonist wrote “Wee cannot sett downe a foote but tred on straw- berries”.
In 1838 a horticulturist in Cambridge, Massachusetts by the name of Charles M. Hovey produced a variety that he had developed by cross-pollination. This variety was known as the “Hovey” and was the first fruit variety of any kind originated in the United States by breeding. Since that day many varieties have been developed and the general quality of the strawberry has improved in size, aroma and taste.
We know many of you want to be able to purchase strawberries for freezing and jam. Once we return to warm sunny days we hope to be able to make them available to you as an add-on.
IT’S THE WEATHER
This will make some of you happy and some of you not so happy. This past week has once again shown us that it is not we, nor the farmers that control the weather. Just days ago we were experiencing temperatures in the 80’s and the fruits and vegetables were loving it. But when the weather turned cool again the plants pulled in the reins and everything slowed down a little.
According to the website both the Abundant and Harvest box were to have sugar snap peas this week. Denesse Willey, of T & D Willey Farms, let us know on Wednesday morning that her pea plants weren’t producing enough to fill our order. In fact, she only had enough to put in the Abundant box. Because of that the Harvest box has Rainbow Chard in the place of the sugar snap peas.
Rainbow Chard was in the Abundant box last week and there was a Rainbow Chard recipe on the newsletter. For those of you who are new, or do not have last week’s newsletter, the recipe can be found on the website.
WHO GREW THIS?
Here is what you will find in this week’s box.
-W. Murcott Mandarin Oranges
Rick Schellenburg, Kingsburg
-Tomatoes
Hans Wilgenburg, Dinuba
-Russet Potatoes
-Greenleaf Lettuce
Grimway Farms, Bakersfield
-Shallots
John Tobias, Hollister
-Garlic
Christopher Ranch, Gilroy
-Mei Qing Choi
-Sugar Snap Peas*
-Nantes Carrots
-Red Butterhead Lettuce*
-Bloomsdale Spinach*
-Strawberries
-Rainbow Chard#
T & D Willey, Madera
*Denotes Abundant Box Only
#Denotes Harvest Box Only
Contents may vary due to availability on date of delivery.
WHERE’D THE BOXES GO?
Have you seen stray black boxes hiding about your home or car? If you find any will you please bring them home next week, we miss them.
Carrot Muffins Preheat Oven to 350º
1 ½ cup vegetable oil 2 ½ cups sugar
4 eggs, separated and divided 5 Tbsp hot water
2 ½ cups flour 1 ½ tsp baking powder
½ tsp baking soda ¼ tsp salt
1 tsp nutmeg 1 tsp cinnamon
1 tsp cloves 1 ½ cusp carrots, grated
1 cup walnuts, pecans or almonds chopped; or raisins
Grease muffin tin with butter or Pam. Cream together oil and sugar. Beat in egg yolks one at a time. Beat in hot water. Sift flour with other dry ingredients and beat into egg mixture. Stir in carrots and nuts. In a separate bowl beat egg whites until stiff peaks form and fold into mixture. Bake at 350º for 20-25 minutes or until toothpick inserted is clean. Use as muffins or frost for cupcakes. (Over for frosting recipe)
Cream Cheese Frosting
3 oz package cream cheese ¼ cup margarine
2 ¼ cups powdered sugar 1 tsp vanilla extract or almond flavor
Cream together cream cheese, margarine and vanilla until light and fluffy. Add one cup powdered sugar; beating well. Beat about 1 ¼ cups additional powdered sugar to make spreading consistency.
Fruit Smoothie
2 ± cups any fruit, depending on what is available
1 ½ cups plain yogurt
1 cup milk
3-4 Tbsp honeyAdd to blender, blend until smooth. Enjoy!
April 27, 2008
April 19, 2008
Week 33
I know enough about wiring to keep motors, pumps, fans and lights working around the farm. The fact that I can do it (like a lot of things), doesn’t mean I understand it all. Like so many things, we learn enough to get the job done. But there is one very basic principle regarding electricity that explains why I’m still alive after all these years and that’s “Power always wants to go to ground” In fact, when I’m showing the guys how to run wire or swap out a motor, I tell ‘em that “if you get the ground right, the worst that’s going to happen is a tripped breaker. But if you don’t—and this is where I grab ‘em by the wrist and look ‘em in the eye for emphasis—that power’s lazy and looking for the closest ground it can find which is probably you on this aluminum ladder in the mud. With the insurance money, your widow will be able to marry some good looking guy next time!” A brief window into the Vernon school of effective education. There’s no doubt several points to be made from that analogy, but the one that struck me today is that a positive charge for some reason seemingly related to laziness, would rather just go to ground and be lost than to do all the wonderful things that make our lives better and brighter.
Have any of you been on an Organic website or blog lately? My goodness. It seems that invariably they’re telling you how Monsanto’s scheming to mess up the world or evil giant corporate factory farms are filling our bodies with poison. Is there some shortage of positive message? Fourth grade was the hardest three years of my life, but I could sit here and type the positive message for months. How about improved health of both urban and farm families because of the incredible nutrient densities we’re achieving. Reduction of allergies and asthma, ADD and obesity. Why not present all the positives of improved flavor which leads to families cooking and eating at home more and enjoying friends and fellowship and community? I know it’s not because of meanness. Rather, it’s just easier to “go to ground” than to employ the positive and make the world better and brighter. It’s easier to point out the short comings of the alternative than the benefits of your own. Politicians if you’ve noticed seem to be that way for the last several years. Instead of the positive value of what they’ve done, they spend all their effort pointing out why the other guy’s bad. It’s easier and safer which explains why we have no cohesive energy, immigration or foreign policy. They’re against, not for, negative instead of positive. It’s easier that way.
But here’s the deal. It’s the pos-itive charge that turns the motors & makes the world better and brighter. It’s the positive charge that your neighbor and coworker and family and community are crying out for right now and you don’t need to be fake or phony about it. Realistically, at any time, any of us could point out a dozen things to be jazzed about right here, right now. EAT HEALTHY
MANDARIN? TANGERINE?
The question has been asked “So what is the difference between a mandarin orange and a tangerine?” The answer is that Mandarin orange is a term that applies to an entire group of citrus fruits. What can get confusing is that although a tangerine is a mandarin orange, not all mandarin oranges are tangerines. This, however, does not stop the terms “mandarin orange” and “tangerine” from being used interchangeably. Tangerines are the most common variety of fresh mandarin orange found in the US. Most are sweeter than their other citrus cousins, have bright orange skin that is easy to peel, and inner segments that are easily separated.
Mandarin refers to the bright orange robes worn by the Mandarins, public officials of the ancient Chinese court. These delectable fruits were often reserved strictly for the privileged class in the Far East. Mandarin oranges have been cultivated in China for over 3,000 years. The first mandarin oranges exported were shipped from the city of Tangiers in Morocco, hence the name tangerines.
Mandarin oranges make a colorful, sweet accent in green salads; they work well in sweet and sour sauces, and are especially good in desserts. They are less acidic than oranges and generally sweeter.
Mandarin oranges may be stored in a cool, dark spot for a few days, but ideally should be refrigerated to extend shelf life up to two weeks.
EGGS!
This must be the week for finding answers to questions. Last week one of the subscribers made the comment on site “The yolks of the eggs don’t appear to be as yellow lately”. That inspired some research.
Did you know that the yolk color depends on the diet of the hen? If she is getting lots of yellow-orange plant pigments they will be deposited in the yolk. If a hen is fed mashes containing yellow corn meal and alfalfa meal she will lay eggs with a medium yellow yolk, while those eating wheat or barley will lay eggs with a lighter colored yolk. Natural yellow-orange substances such as marigold petals may be added to light-colored feeds to enhance yolk color. Artificial color additives are not permitted.
The color of the shell is determined by the breed of the hen.
The good news is based on information from several sources; neither the color of the shell nor the color of the yolk has anything to do with the quality, flavor, nutritive value, or cooking characteristics of the egg.
WHO GREW THIS?
Here is what you will find in this week’s box.
-Valencia Oranges
Maria Ishida & Lynn Takemoto, Porterville
-W. Murcott Mandarin Oranges
Rick Schellenburg, Kingsburg
-Tomatoes
Hans Wilgenburg, Dinuba
-Red Onions*
-Shallots*
-Garlic*
John Tobias, Hollister
-Romaine Lettuce*
-Red Leaf Lettuce
Frank Icardo, Lamont
-Edible Pod Peas
-Nantes Carrots
-Rainbow Chard*
-Bloomsdale Spinach
T & D Willey, Madera
*Denotes Abundant Box Only
Contents may vary due to availability on date of delivery.
FEATURED VEGETABLE
Due to demand we are going to try something new. Each week, on Thursday afternoon, we will make available as an add-on a vegetable that will be featured in the following week’s box. This will be available in case quantity for those of you who like to can or freeze vegetables while they are in season.
Jasmine Rice Salad with Fresh Peas
2 Tbsp olive oil 1 large onion, finely chopped
2 cloves garlic, chopped ½ tsp cumin
¼ tsp nutmeg ½ tsp coriander
1 tsp minced ginger 2 cups rice (jasmine if you have it)
2 cups water Salt & freshly ground pepper
1 large carrot, julienned ¼ cup chopped parsley
½ pound peas blanched and shocked with ice water to stop cooking process
Heat the oil in a large saucepan until almost smoking. Add the onions and cook until soft. Add the garlic, cumin, nutmeg, coriander and ginger and cook for a minute. Add the rice and coat with the oil and spices. Add the water, bring to a boil and season with salt and pepper to taste. Reduce the heat, cover the pot and cook for 15 to 18 minutes. Remove from heat, fluff with a fork and fold in carrots, parsley and peas. Serve at room temperature.
Stuffed Chard with Fresh Marinara
1 pound lean ground beef ½ cup plain dry breadcrumbs
2 medium shallots, minced, divided 1½ tsp Italian seasoning divided
1 tsp garlic powder ½ tsp freshly ground pepper
8 large chard leaves, stems removed 1-14 ounce can chicken broth
1 Tbsp olive oil ¼ tsp crushed red pepper
1-28 ounce can crushed tomatoes ½ cup shredded Parmesan cheese
Gently mix beef, breadcrumbs, 1 Tbsp shallots, ½ tsp Italian seasoning, garlic powder and ¼ tsp pepper in a large bowl until just combined. Divide the mixture into 8 oblong 3 inch portions. Overlap the two sides of the chard leaf where the stem was removed and place a portion of beef there. Tightly roll the chard around the beef. Place each roll, seam side down, in a large nonstick skillet. Pour in broth, cover and bring to a boil over high heat. Reduce heat to simmer, cook for 10-15 min. Discard remaining broth.
In medium saucepan, over medium heat, heat oil. Add remaining shallots, Italian seasoning, pepper, and crushed red pepper. Cook, stirring often, until shallot is soft, 1-2 minutes. Stir in tomatoes and cook, stirring occasionally, until slightly reduced and thickened, about 8 min. Serve the chard rolls topped with sauce and Parmesan cheese.
Have any of you been on an Organic website or blog lately? My goodness. It seems that invariably they’re telling you how Monsanto’s scheming to mess up the world or evil giant corporate factory farms are filling our bodies with poison. Is there some shortage of positive message? Fourth grade was the hardest three years of my life, but I could sit here and type the positive message for months. How about improved health of both urban and farm families because of the incredible nutrient densities we’re achieving. Reduction of allergies and asthma, ADD and obesity. Why not present all the positives of improved flavor which leads to families cooking and eating at home more and enjoying friends and fellowship and community? I know it’s not because of meanness. Rather, it’s just easier to “go to ground” than to employ the positive and make the world better and brighter. It’s easier to point out the short comings of the alternative than the benefits of your own. Politicians if you’ve noticed seem to be that way for the last several years. Instead of the positive value of what they’ve done, they spend all their effort pointing out why the other guy’s bad. It’s easier and safer which explains why we have no cohesive energy, immigration or foreign policy. They’re against, not for, negative instead of positive. It’s easier that way.
But here’s the deal. It’s the pos-itive charge that turns the motors & makes the world better and brighter. It’s the positive charge that your neighbor and coworker and family and community are crying out for right now and you don’t need to be fake or phony about it. Realistically, at any time, any of us could point out a dozen things to be jazzed about right here, right now. EAT HEALTHY
MANDARIN? TANGERINE?
The question has been asked “So what is the difference between a mandarin orange and a tangerine?” The answer is that Mandarin orange is a term that applies to an entire group of citrus fruits. What can get confusing is that although a tangerine is a mandarin orange, not all mandarin oranges are tangerines. This, however, does not stop the terms “mandarin orange” and “tangerine” from being used interchangeably. Tangerines are the most common variety of fresh mandarin orange found in the US. Most are sweeter than their other citrus cousins, have bright orange skin that is easy to peel, and inner segments that are easily separated.
Mandarin refers to the bright orange robes worn by the Mandarins, public officials of the ancient Chinese court. These delectable fruits were often reserved strictly for the privileged class in the Far East. Mandarin oranges have been cultivated in China for over 3,000 years. The first mandarin oranges exported were shipped from the city of Tangiers in Morocco, hence the name tangerines.
Mandarin oranges make a colorful, sweet accent in green salads; they work well in sweet and sour sauces, and are especially good in desserts. They are less acidic than oranges and generally sweeter.
Mandarin oranges may be stored in a cool, dark spot for a few days, but ideally should be refrigerated to extend shelf life up to two weeks.
EGGS!
This must be the week for finding answers to questions. Last week one of the subscribers made the comment on site “The yolks of the eggs don’t appear to be as yellow lately”. That inspired some research.
Did you know that the yolk color depends on the diet of the hen? If she is getting lots of yellow-orange plant pigments they will be deposited in the yolk. If a hen is fed mashes containing yellow corn meal and alfalfa meal she will lay eggs with a medium yellow yolk, while those eating wheat or barley will lay eggs with a lighter colored yolk. Natural yellow-orange substances such as marigold petals may be added to light-colored feeds to enhance yolk color. Artificial color additives are not permitted.
The color of the shell is determined by the breed of the hen.
The good news is based on information from several sources; neither the color of the shell nor the color of the yolk has anything to do with the quality, flavor, nutritive value, or cooking characteristics of the egg.
WHO GREW THIS?
Here is what you will find in this week’s box.
-Valencia Oranges
Maria Ishida & Lynn Takemoto, Porterville
-W. Murcott Mandarin Oranges
Rick Schellenburg, Kingsburg
-Tomatoes
Hans Wilgenburg, Dinuba
-Red Onions*
-Shallots*
-Garlic*
John Tobias, Hollister
-Romaine Lettuce*
-Red Leaf Lettuce
Frank Icardo, Lamont
-Edible Pod Peas
-Nantes Carrots
-Rainbow Chard*
-Bloomsdale Spinach
T & D Willey, Madera
*Denotes Abundant Box Only
Contents may vary due to availability on date of delivery.
FEATURED VEGETABLE
Due to demand we are going to try something new. Each week, on Thursday afternoon, we will make available as an add-on a vegetable that will be featured in the following week’s box. This will be available in case quantity for those of you who like to can or freeze vegetables while they are in season.
Jasmine Rice Salad with Fresh Peas
2 Tbsp olive oil 1 large onion, finely chopped
2 cloves garlic, chopped ½ tsp cumin
¼ tsp nutmeg ½ tsp coriander
1 tsp minced ginger 2 cups rice (jasmine if you have it)
2 cups water Salt & freshly ground pepper
1 large carrot, julienned ¼ cup chopped parsley
½ pound peas blanched and shocked with ice water to stop cooking process
Heat the oil in a large saucepan until almost smoking. Add the onions and cook until soft. Add the garlic, cumin, nutmeg, coriander and ginger and cook for a minute. Add the rice and coat with the oil and spices. Add the water, bring to a boil and season with salt and pepper to taste. Reduce the heat, cover the pot and cook for 15 to 18 minutes. Remove from heat, fluff with a fork and fold in carrots, parsley and peas. Serve at room temperature.
Stuffed Chard with Fresh Marinara
1 pound lean ground beef ½ cup plain dry breadcrumbs
2 medium shallots, minced, divided 1½ tsp Italian seasoning divided
1 tsp garlic powder ½ tsp freshly ground pepper
8 large chard leaves, stems removed 1-14 ounce can chicken broth
1 Tbsp olive oil ¼ tsp crushed red pepper
1-28 ounce can crushed tomatoes ½ cup shredded Parmesan cheese
Gently mix beef, breadcrumbs, 1 Tbsp shallots, ½ tsp Italian seasoning, garlic powder and ¼ tsp pepper in a large bowl until just combined. Divide the mixture into 8 oblong 3 inch portions. Overlap the two sides of the chard leaf where the stem was removed and place a portion of beef there. Tightly roll the chard around the beef. Place each roll, seam side down, in a large nonstick skillet. Pour in broth, cover and bring to a boil over high heat. Reduce heat to simmer, cook for 10-15 min. Discard remaining broth.
In medium saucepan, over medium heat, heat oil. Add remaining shallots, Italian seasoning, pepper, and crushed red pepper. Cook, stirring often, until shallot is soft, 1-2 minutes. Stir in tomatoes and cook, stirring occasionally, until slightly reduced and thickened, about 8 min. Serve the chard rolls topped with sauce and Parmesan cheese.
April 15, 2008
Week 32
We’re now in our 4th week of thinning. Two or so more after this week and then harvest starts. What a complete and total joy to walk the orchards with the men and the vineyards with the ladies. To be able to have time to find out how their kids are doing (and now grand kids). Several of the folks have been working with us 20-25 years. We’ve worked together through heat and cold, good and bad and there’s a mutual trust that develops over time. It’s the relationships that are most valuable in any endeavor and constantly need to be cultivated and maintained at least as much as the product or service you’re providing. I believe that even in this disconnected ‘e’ world we’re in, there’s still a huge place for relationship in the marketplace. At least that’s what turns my world and remains a constant. There are three dozen farm families around here that trust us to package their fruit for instance. That’s sacred and emotional just to think about because the way we do that impacts that family for generations. There are about 100 people involved in the harvest and packing of all of this fruit that get a Peterson Family pay check each Saturday. In several cases that’s Mom, Dad, and a couple kids. You think that’s possible with out a ton of mutual trust? I’m also privileged to manage a fabulous charity in our town that unites all the churches of Kingsburg in meeting the needs of the poor. It could be a model for our state and nation and if you’re ever in Kingsburg, I’d love to give you a tour. Every day, a hand full of dedicated, underpaid staff and a boat load of volunteers faithfully get it done.
And now, there’s all of you who weekly trust us to find the absolute drop dead best Organic food around to nourish your families. What a total blast. We see your faces as were working because now, we’re actually growing food for specific real people who actually let us know how they like it. This is by far the greatest experience in my farming career, simply because of the relationship factor. WOW!!!
Boy, how did I get off on that tangent? My intent was to just talk about what’s going on with the crops and so let’s get back there. This has been the most classically perfect winter and spring anyone around here can remember. Excellent chilling coupled with plenty of rain and snow during the winter. Then, miraculously, when the bloom started, the rain stopped and we’ve had endless perfect high 60s low 70s for over a month. Unbelievable! Nobody could dial it in any better and the result is exactly what you’d expect. Every orchard and vineyard is at it’s capacity. Plenty of work in idyllic weather for our crews. Plenty of fruit for our farmers and you. Field crops are being held back by the unusually cool weather. Our melon guy told me yesterday that “they’re just laying out there” and Don’s sweet corn’s 1st planting is only up about 3”. Not to worry, 90 by the weekend and all that stuff’s going to just explode with delight.
EAT HEALTHY!!!
EDIBLE POD PEAS
Edible pod peas are peas whose pods are enjoyable to eat. This is because they are a special variety of pea plant that gives us a soft edible pod lacking the fibrous inner lining of the common pea. Edible pod peas have been grown since 7000 B.C., and are the main type of pea eaten in China and Japan.
There is no need to cook these green gems, but if you blanch them in boiling water for 1 minute it brings out their vivid green color and heightens their crispness, which makes them a beautiful addition to salads. Even when using edible pod peas in stir fry they should be added at the very end of cooking, one to two minutes is sufficient for heating through. Rapid cooking preserves the crisp texture and delicate flavor of these pod peas.
Edible pod peas are excellent in any stir-fried dish with meats and other vegetables, or stir fried alone with shallots and garlic, in olive oil. Try them lightly steamed as a side dish, or add them raw to any cold pasta salad. They also make an excellent finger food as they are clean and will not spoil. Pack them for a picnic or in a lunch.
These pod peas provide iron, potassium, vitamins A and C, and are low in sodium, and another plus is that during the cooking of peas nearly all the nutritional value is maintained from its raw beginning.
Edible pod peas can be stored for up to two weeks in a refrigerator at 40 degrees, F. Wash, drain and place pods in plastic bags before refrigerating.
CURLY PARSLEY
Curly parsley is exactly as its name implies; curly. At least the leaves at the end of its sprigs are. Curly parsley is often chopped and used in dips, soups, pastas and fish dishes, but is also used for color contrast as much as it is for flavor. Because it has high chlorophyll content, it can be eaten raw as a breath freshener.
All parsley remains fresher when it is kept moist. There are two methods of keeping your parsley fresh. With both methods you want to first wash the parsley in cold water. You may then trim the bottom of the stems and place the bunch of parsley in a glass or small vase with water, just as you would a flower arrangement, and place it in the back of the refrigerator. Or, you may put the parsley in the refrigerator after you wrap it in a paper towel and place it in a plastic bag or container.
Fresh parsley, properly stored, should last up to a week in the refrigerator.
RAW BUTTER & CREAM
For those of you who have been missing them, the raw butter and cream are back as add-ons.
WHO GREW THIS?
Here is what you will find in this week’s box.
-W. Murcott Mandarin Oranges
Rick Schellenburg, Kingsburg
-Navel Oranges
Mark Nakata, Caruthers
-Red Onions
John Tobias, Hollister
-Garlic
Christopher Ranch, Gilroy
-Red Potatoes
-Asparagus*
-Curly Leaf Parsley
Grimway Farms, Bakersfield
-Edible Pod Peas
-Nantes Carrots
-Red Butterhead Lettuce
-Red Leaf Lettuce*
-Bloomsdale Spinach
T & D Willey, Madera
*Denotes Abundant Box Only
Contents may vary due to availability on date of delivery.
RECIPES
All of the recipes that have been on past newsletters can be found on the website. They are categorized by ingredient so may appear in more than one location. Whether you have misplaced a previous newsletter, or are new to Abundant Harvest Organics, check out these great recipes.
Great Green Vegetable Pasta
1 cup cottage or ricotta cheese 1/3 cup Parmesan cheese
½ cup milk (optional if using cottage cheese) 1 clove garlic
2 Tbsp basil (dried 2 tsp) ½ tsp salt
2 Tbsp parsley (dried 2 tsp)
Stir together in a bowl and set aside.
12 ounces linguini or spaghetti
In a large soup pot of boiling water, start cooking according to package directions.
2 cups spinach or broccoli 1 cup green beans
2 cups asparagus (cut into segments) 1 cup peas¼ cup green onion, chopped
Stir in spinach or broccoli 6 minutes before pasta is done; boil 3 minutes. Stir in asparagus and green beans slowly; boil for 2 minutes. Stir in peas and green onion slowly; boil 1 minute. Remove from heat. Drain well and return to soup pot.
2 Tbsp butterToss with pasta and vegetables until melted. Add cottage cheese mixture; toss gently to coat. Serve immediately sprinkled with Parmesan cheese and freshly ground pepper
And now, there’s all of you who weekly trust us to find the absolute drop dead best Organic food around to nourish your families. What a total blast. We see your faces as were working because now, we’re actually growing food for specific real people who actually let us know how they like it. This is by far the greatest experience in my farming career, simply because of the relationship factor. WOW!!!
Boy, how did I get off on that tangent? My intent was to just talk about what’s going on with the crops and so let’s get back there. This has been the most classically perfect winter and spring anyone around here can remember. Excellent chilling coupled with plenty of rain and snow during the winter. Then, miraculously, when the bloom started, the rain stopped and we’ve had endless perfect high 60s low 70s for over a month. Unbelievable! Nobody could dial it in any better and the result is exactly what you’d expect. Every orchard and vineyard is at it’s capacity. Plenty of work in idyllic weather for our crews. Plenty of fruit for our farmers and you. Field crops are being held back by the unusually cool weather. Our melon guy told me yesterday that “they’re just laying out there” and Don’s sweet corn’s 1st planting is only up about 3”. Not to worry, 90 by the weekend and all that stuff’s going to just explode with delight.
EAT HEALTHY!!!
EDIBLE POD PEAS
Edible pod peas are peas whose pods are enjoyable to eat. This is because they are a special variety of pea plant that gives us a soft edible pod lacking the fibrous inner lining of the common pea. Edible pod peas have been grown since 7000 B.C., and are the main type of pea eaten in China and Japan.
There is no need to cook these green gems, but if you blanch them in boiling water for 1 minute it brings out their vivid green color and heightens their crispness, which makes them a beautiful addition to salads. Even when using edible pod peas in stir fry they should be added at the very end of cooking, one to two minutes is sufficient for heating through. Rapid cooking preserves the crisp texture and delicate flavor of these pod peas.
Edible pod peas are excellent in any stir-fried dish with meats and other vegetables, or stir fried alone with shallots and garlic, in olive oil. Try them lightly steamed as a side dish, or add them raw to any cold pasta salad. They also make an excellent finger food as they are clean and will not spoil. Pack them for a picnic or in a lunch.
These pod peas provide iron, potassium, vitamins A and C, and are low in sodium, and another plus is that during the cooking of peas nearly all the nutritional value is maintained from its raw beginning.
Edible pod peas can be stored for up to two weeks in a refrigerator at 40 degrees, F. Wash, drain and place pods in plastic bags before refrigerating.
CURLY PARSLEY
Curly parsley is exactly as its name implies; curly. At least the leaves at the end of its sprigs are. Curly parsley is often chopped and used in dips, soups, pastas and fish dishes, but is also used for color contrast as much as it is for flavor. Because it has high chlorophyll content, it can be eaten raw as a breath freshener.
All parsley remains fresher when it is kept moist. There are two methods of keeping your parsley fresh. With both methods you want to first wash the parsley in cold water. You may then trim the bottom of the stems and place the bunch of parsley in a glass or small vase with water, just as you would a flower arrangement, and place it in the back of the refrigerator. Or, you may put the parsley in the refrigerator after you wrap it in a paper towel and place it in a plastic bag or container.
Fresh parsley, properly stored, should last up to a week in the refrigerator.
RAW BUTTER & CREAM
For those of you who have been missing them, the raw butter and cream are back as add-ons.
WHO GREW THIS?
Here is what you will find in this week’s box.
-W. Murcott Mandarin Oranges
Rick Schellenburg, Kingsburg
-Navel Oranges
Mark Nakata, Caruthers
-Red Onions
John Tobias, Hollister
-Garlic
Christopher Ranch, Gilroy
-Red Potatoes
-Asparagus*
-Curly Leaf Parsley
Grimway Farms, Bakersfield
-Edible Pod Peas
-Nantes Carrots
-Red Butterhead Lettuce
-Red Leaf Lettuce*
-Bloomsdale Spinach
T & D Willey, Madera
*Denotes Abundant Box Only
Contents may vary due to availability on date of delivery.
RECIPES
All of the recipes that have been on past newsletters can be found on the website. They are categorized by ingredient so may appear in more than one location. Whether you have misplaced a previous newsletter, or are new to Abundant Harvest Organics, check out these great recipes.
Great Green Vegetable Pasta
1 cup cottage or ricotta cheese 1/3 cup Parmesan cheese
½ cup milk (optional if using cottage cheese) 1 clove garlic
2 Tbsp basil (dried 2 tsp) ½ tsp salt
2 Tbsp parsley (dried 2 tsp)
Stir together in a bowl and set aside.
12 ounces linguini or spaghetti
In a large soup pot of boiling water, start cooking according to package directions.
2 cups spinach or broccoli 1 cup green beans
2 cups asparagus (cut into segments) 1 cup peas¼ cup green onion, chopped
Stir in spinach or broccoli 6 minutes before pasta is done; boil 3 minutes. Stir in asparagus and green beans slowly; boil for 2 minutes. Stir in peas and green onion slowly; boil 1 minute. Remove from heat. Drain well and return to soup pot.
2 Tbsp butterToss with pasta and vegetables until melted. Add cottage cheese mixture; toss gently to coat. Serve immediately sprinkled with Parmesan cheese and freshly ground pepper
April 6, 2008
Week 31
When the student is ready, the teacher appears. An ancient saying that has applied to my own life many times. For instance, the only “D” I ever received in my educational experience from kindergarten through college was in Spanish. All the emphasis on conjugating verbs…A couple years later, with my first bank loan to pay back and only Spanish speakers to do the work, I got fluent pronto and now often use more Spanish in a day than English. (You know you’re good when you can tell a joke and get a big laugh in another language.) Same with pruning. I’m sure my father must have shown me how, but when he passed away and I had to figure it out, I was a sponge. A friend’s father, Richard Milton came by and spent a half hour on a nectarine tree with me and those principles are still with me. I’m eternally grateful to him.
When you start farming without the usual pesticides, herbicides and antibiotics, one quickly becomes in tune with what’s going on and how to enhance the harmony. Now we’re on this little adventure into healthy eating and many of us are in the same boat of amazed belief. We all started this to get fresh organic straight from the farm and low and behold, the stuff tastes a ton better than what we’re used to. Then we find ourselves and our families healthier than we’re used to and we start to think there might be something deeper to this whole deal.
I was privileged to attend a seminar last Saturday with Dr. Arden Andersen on the relationship between plant and human nutrition. That plus many years of just plain common sense have led to the following rambling observations.
There is a profound similarity between the way microbes work around a root hair in the soil and the way they work in our gut. If the nutrition in the soil is natural, those microbes work around the root to digest and release that nutrition to the plant. Conversely, synthetic soil nutrition in the form of commercial fertilizer actually kills the very microbes the plant needs to mine fertility from the earth. 40 units of commercial N (nitrogen) is a lethal dose to most soil microbes yet, 60-120 is a common shot.
While I’m no expert, the same thing seems to go on in our bodies. When our food comes from a natural Organic source, and we eat a good portion of it raw, there’s a powerful diversity of positive microbes in our gut that strengthen our immune system and lead naturally to good health. Remember, there’s disease, pre-disease (a state of waiting for the next stress to mess you up), and good health (a state of well being and maximum performance) Like the cartoon I saw where the doctor’s telling the patient. ”The problem is, you’re over medicated. Fortunately we have a drug for that” We’d be way better off finding some good farmers to grow us some fresh nutritious food than looking for doctors to try and cure the mess we made. Wonder where we could ever find such a group?
HEY GUYS WE NEED YOUR HELP! The average subscriber has not one but two empty boxes at home. This thing just can’t work like that. Our preference has been to assume that everyone is honest and trustworthy because the opposite assumption isn’t healthy. The truth though is staring at us so please bring ‘em back home. The cost of the things is tied to petroleum so the next subscribers are soon going to see a big jump in their initial deposit. You get the picture and I know next week we’ll see all the strays back in the corral. Thank you. EAT HEALTHY!
IT MUST BE SPRING!
Well, it seems we may have turned the corner. Last week and this week you are enjoying one of the first spring vegetables, asparagus. Spring has only just begun so imagine what you have to look forward to.
Asparagus is a member of the lily family and surprisingly is related to onions, leeks and garlic. Asparagus was first cultivated about 2500 years ago in Greece. The name is a Greek work meaning stalk or shoot. The Greeks believed asparagus was an herbal medicine that could cure toothaches and prevent bee stings. Today we know that it is a nutrient dense food which is high in Folic Acid and is a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin. Asparagus contains no fat, no cholesterol and is low in Sodium.
Asparagus grows from a crown that is planted about a foot deep in sandy soil. Amazingly, under ideal conditions an asparagus spear can grow 10” in a 24-hour period.
Keep your asparagus clean, cold and covered. Trim the stem ends about ¼ inch and wash in warm water several times. Pat dry and place in a moisture-proof wrapping and refrigerate.
You can eat asparagus raw or cooked, warm or cold, steamed or stir-fried, blanched and tossed into pasta salad, blanched and frozen. It can be served plain or with dipping sauce. Asparagus is versatile, easy to prepare and a delicious way to welcome spring. Besides according to the Greeks it can prevent bee stings. Who knew?
HOW ARE WE DOING?
For those of you who have not noticed, “How Are We Doing?” is back on your account page. By selecting this option you will be given the opportunity to not only tell us what you thought of the quality and quantity of the produce in your box, but also give us your comments. We do take the time to read your comments and appreciate your taking the time to make them. It helps us to evaluate the produce that our farmers are providing. If your comments would be beneficial to the farmer we will pass them on.
Many times, as with everything in life, there are differences of opinion and what one person loves another may “strongly dislike”. So if you let us know that you “strongly dislike” something, and it shows up in your box again, that does not mean we are not listening to you. Hopefully, the next week there will be something you love. Our goal will always remain to provide you and your family with a variety of fresh, delicious, organic fruits and vegetables when they are seasonally avail-able.
WHO GREW THIS?
Here is what you will find in this week’s box.
-Kiwi
John Fagundes, Hanford
-W. Murcott Mandarin Oranges
Rick Schellenburg, Kingsburg
-Small White Potatoes
Family Farm Organics, Madera
-Red Onions
John Tobias, Hollister
-Tomatoes
Hans Wilgenburg, Dinuba
-Green Leaf Lettuce
-Red Leaf Lettuce*
Frank Icardo, Lamont
-Asparagus
Grimway Farms, Bakersfield
-Edible Pea Pods*
-Bloomsdale Spinach*
-Nantes Carrots
T & D Willey, Madera
*Denotes Abundant Box Only
Contents may vary due to availability on date of delivery.
ADD-ONS
Don’t forget to order your add-ons before 9:00 am on Monday mornings. Unfortunately we are unable to add them after the fact. That means you will have to wait until the following week if you miss the deadline.
Grilled Prosciutto Wrapped Asparagus
1 pound asparagus spears
8 slices prosciutto
Olive oil
Salt and pepper
Bring a medium saucepan of water to a boil or use a steamer. Trim asparagus of tough ends. Add salt and the asparagus to the water and blanch for 2 minutes. Remove from the water and place into an ice water bath to cool. Once cooled, pat dry with paper towels, drizzle with a touch of olive oil and season with salt and pepper. Divide the asparagus into 8 piles, roll with a slice of prosciutto around each pile to form a bundle. (You may double the size of the bundle and use 2 slices of prosciutto) Grill 7-8 minutes until prosiutto is crisp and spears are tender.
Parmesan Roasted Asparagus Preheat Oven to 400º
1 pound of asparagus
Olive oil
½ cup freshly ground Parmesan Cheese
Salt and pepper
Lemon cut in wedges for serving
Trim ends of asparagus. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15-20 minutes, until tender. Sprinkle with Parmesan cheese and return to the oven for another minute. Serve with lemon wedge.
When you start farming without the usual pesticides, herbicides and antibiotics, one quickly becomes in tune with what’s going on and how to enhance the harmony. Now we’re on this little adventure into healthy eating and many of us are in the same boat of amazed belief. We all started this to get fresh organic straight from the farm and low and behold, the stuff tastes a ton better than what we’re used to. Then we find ourselves and our families healthier than we’re used to and we start to think there might be something deeper to this whole deal.
I was privileged to attend a seminar last Saturday with Dr. Arden Andersen on the relationship between plant and human nutrition. That plus many years of just plain common sense have led to the following rambling observations.
There is a profound similarity between the way microbes work around a root hair in the soil and the way they work in our gut. If the nutrition in the soil is natural, those microbes work around the root to digest and release that nutrition to the plant. Conversely, synthetic soil nutrition in the form of commercial fertilizer actually kills the very microbes the plant needs to mine fertility from the earth. 40 units of commercial N (nitrogen) is a lethal dose to most soil microbes yet, 60-120 is a common shot.
While I’m no expert, the same thing seems to go on in our bodies. When our food comes from a natural Organic source, and we eat a good portion of it raw, there’s a powerful diversity of positive microbes in our gut that strengthen our immune system and lead naturally to good health. Remember, there’s disease, pre-disease (a state of waiting for the next stress to mess you up), and good health (a state of well being and maximum performance) Like the cartoon I saw where the doctor’s telling the patient. ”The problem is, you’re over medicated. Fortunately we have a drug for that” We’d be way better off finding some good farmers to grow us some fresh nutritious food than looking for doctors to try and cure the mess we made. Wonder where we could ever find such a group?
HEY GUYS WE NEED YOUR HELP! The average subscriber has not one but two empty boxes at home. This thing just can’t work like that. Our preference has been to assume that everyone is honest and trustworthy because the opposite assumption isn’t healthy. The truth though is staring at us so please bring ‘em back home. The cost of the things is tied to petroleum so the next subscribers are soon going to see a big jump in their initial deposit. You get the picture and I know next week we’ll see all the strays back in the corral. Thank you. EAT HEALTHY!
IT MUST BE SPRING!
Well, it seems we may have turned the corner. Last week and this week you are enjoying one of the first spring vegetables, asparagus. Spring has only just begun so imagine what you have to look forward to.
Asparagus is a member of the lily family and surprisingly is related to onions, leeks and garlic. Asparagus was first cultivated about 2500 years ago in Greece. The name is a Greek work meaning stalk or shoot. The Greeks believed asparagus was an herbal medicine that could cure toothaches and prevent bee stings. Today we know that it is a nutrient dense food which is high in Folic Acid and is a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin. Asparagus contains no fat, no cholesterol and is low in Sodium.
Asparagus grows from a crown that is planted about a foot deep in sandy soil. Amazingly, under ideal conditions an asparagus spear can grow 10” in a 24-hour period.
Keep your asparagus clean, cold and covered. Trim the stem ends about ¼ inch and wash in warm water several times. Pat dry and place in a moisture-proof wrapping and refrigerate.
You can eat asparagus raw or cooked, warm or cold, steamed or stir-fried, blanched and tossed into pasta salad, blanched and frozen. It can be served plain or with dipping sauce. Asparagus is versatile, easy to prepare and a delicious way to welcome spring. Besides according to the Greeks it can prevent bee stings. Who knew?
HOW ARE WE DOING?
For those of you who have not noticed, “How Are We Doing?” is back on your account page. By selecting this option you will be given the opportunity to not only tell us what you thought of the quality and quantity of the produce in your box, but also give us your comments. We do take the time to read your comments and appreciate your taking the time to make them. It helps us to evaluate the produce that our farmers are providing. If your comments would be beneficial to the farmer we will pass them on.
Many times, as with everything in life, there are differences of opinion and what one person loves another may “strongly dislike”. So if you let us know that you “strongly dislike” something, and it shows up in your box again, that does not mean we are not listening to you. Hopefully, the next week there will be something you love. Our goal will always remain to provide you and your family with a variety of fresh, delicious, organic fruits and vegetables when they are seasonally avail-able.
WHO GREW THIS?
Here is what you will find in this week’s box.
-Kiwi
John Fagundes, Hanford
-W. Murcott Mandarin Oranges
Rick Schellenburg, Kingsburg
-Small White Potatoes
Family Farm Organics, Madera
-Red Onions
John Tobias, Hollister
-Tomatoes
Hans Wilgenburg, Dinuba
-Green Leaf Lettuce
-Red Leaf Lettuce*
Frank Icardo, Lamont
-Asparagus
Grimway Farms, Bakersfield
-Edible Pea Pods*
-Bloomsdale Spinach*
-Nantes Carrots
T & D Willey, Madera
*Denotes Abundant Box Only
Contents may vary due to availability on date of delivery.
ADD-ONS
Don’t forget to order your add-ons before 9:00 am on Monday mornings. Unfortunately we are unable to add them after the fact. That means you will have to wait until the following week if you miss the deadline.
Grilled Prosciutto Wrapped Asparagus
1 pound asparagus spears
8 slices prosciutto
Olive oil
Salt and pepper
Bring a medium saucepan of water to a boil or use a steamer. Trim asparagus of tough ends. Add salt and the asparagus to the water and blanch for 2 minutes. Remove from the water and place into an ice water bath to cool. Once cooled, pat dry with paper towels, drizzle with a touch of olive oil and season with salt and pepper. Divide the asparagus into 8 piles, roll with a slice of prosciutto around each pile to form a bundle. (You may double the size of the bundle and use 2 slices of prosciutto) Grill 7-8 minutes until prosiutto is crisp and spears are tender.
Parmesan Roasted Asparagus Preheat Oven to 400º
1 pound of asparagus
Olive oil
½ cup freshly ground Parmesan Cheese
Salt and pepper
Lemon cut in wedges for serving
Trim ends of asparagus. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15-20 minutes, until tender. Sprinkle with Parmesan cheese and return to the oven for another minute. Serve with lemon wedge.
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