tag:blogger.com,1999:blog-48343430255001084542023-11-15T11:11:04.310-08:00Abundant Harvest Organics"Simply Bringing You The Family Farm"Mark Hallhttp://www.blogger.com/profile/06288991974057127120noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-4834343025500108454.post-64255443543734430222008-09-06T22:18:00.000-07:002008-09-06T22:24:33.744-07:00Week 53Welcome to the 1st annual <strong>STATE OF THE HARVEST</strong> newsletter. This week marks the start of our second year of this incredible adventure and the big story is YOU our co-producers who have invested not only your grocery money, but rearranged your weekly schedules to support this dream we’re pursuing together. We call you co-producers because that’s what you are. You’ve partnered with our merry little band of Organic farmers in an interdependent quest to change the way food is produced and distributed. All we can say is <strong>THANK YOU!!!<br /></strong> Some brief HISTORY. We started talking seriously and specifically about 26 months ago. We wrote the first check to the web guys 20 months ago. Kathy joined our team 14 months ago which really confirmed this was supposed to happen. 1 year ago, about 50 families stuck their necks out and subscribed sight unseen. We delivered to Kingsburg, Bakersfield and Tehachapi, and made some great new friends. 7 months ago we ceased hemorrhaging financially! Today there are over 1300 co-producers investing in their families’ health, our communities’ health, and the earth’s health in this most tasteful endeavor. From here it’s somewhat surreal that so many would grab on. We’ve really never had numeric goals, we just all want to do a great job each week and not let you guys down ever, but sometimes we do and it’s kinda like a kid being sent to the garden and not coming back with what mom wanted. Your overwhelming appreciation of what does come from the garden most of the time is so gratifying to all of our farmers that we want to always do even better next week.<br /> <strong>MOTIVATION </strong>Why are we doing this anyway? Lot’s of reasons really.<br /> 1) All I was hearing was “I really want to eat Organic, but it costs too much, and the qualitie’s not too good.”<br /> 2) My neighbors were going broke one by one producing the very stuff consumers really wanted. **neither group was being served by the existing system. **<br /> We’re here today as a result of asking “What would a system look like if it really valued both families equally?” “What’s essential to delivering it fresh, safe & efficient?” and then ruthlessly eliminating everything else.<br /> <strong>FUTURE</strong>. One of the essential things is connectedness between the farm & co-producers & back. Videos help but farm tours I think will be key as we move forward. I have no idea how to do that but to try, fail, correct and try again. (Kinda like everything else.)<br /> People, we’ve GOT to start eating grass finished, pastured everything. I mean beef, eggs, milk… It’s just got to happen. I’ve got to figure out how to get it to you affordably, it’s gonna cost more, but less when you factor in the doctor bills. More later, but this just has to happen for the sake of everything right and so, its going to be a high priority. You’ll see new products every few months this year as we can convince and recruit ranchers to participate. I know your family’s going to be healthier and that’s the whole deal.<br /> The main point here is our gratitude to each one of you, our co-producers for joining, encouraging, supporting, promoting and enjoying the dream.<br /> <strong>EAT HEALTHY!!!!</strong><br /><br /><strong>OKRA</strong><br /> We have a vegetable this week that we know will be new to some of you and a long time favorite of others. It is okra, a vegetable that is at its prime during the hot summer months. Okra is said to have originated in regions of Africa. It made its journey to other parts of the world, during the 17th, 18th and 19th century. It is particularly popular in the south and is the key ingredient in gumbo.<br /> When described by some the flavor of okra is compared to being between that of asparagus and eggplant. Others say that you cannot make a comparison. They characterize okra, when cooked, as having a delicate flavor with seeds that add a delightful quality with a soft unusual texture all its own.<br /> The okra pods are ribbed inside and are filled with edible seeds. They also contain a gummy liquid that works as a thickener in many recipes including soups and gumbo. Keeping okra whole when you cook it will keep this liquid from oozing out.<br /> Okra can be served raw, marinated in salads, or cooked. Okra goes well with tomatoes, corn, eggplant, peppers and onion. Whole pods also make excellent pickles. Fried okra is a staple of southern cooking.<br /> Okra is an excellent source of fiber, protein, vitamins B1, B2, B3, B6, C and folate. It also provides potassium and calcium. Fresh okra should be stored in the refrigerator either in a paper bag or wrapped in a paper towel in a perforated bag. If stored longer than 2-3 days okra will start to lose its freshness, flavor and nutrients. Cooked okra can be stored tightly covered in the refrigerator for 3 to 4 days.<br /> When you are ready to use your okra it should be washed under cold running water and if it is fuzzy the fuzz can be removed with a paper towel. After it has been washed pat it dry. If you are going to cook them whole this is all of the preparation required. You may slice off the stem end, or remove the cap if you prefer but don’t break the surface of the okra. <br /> If you are going to use the okra sliced, cut off the stem end and slice crosswise to your desired length. If you are going to fry them toss them in cornmeal, if you want to add them to a salad try marinating them with onion, garlic, and tomato in your favorite vinaigrette salad dressing. Add them to your favorite soup and take advantage of their natural thickening ability. Combine them in your stew with your other vegetables<br /> To freeze okra for future use blanch the whole okra pods for 2 minutes and then package for freezing. Prepared this way okra can be kept in the freezer for up to 12 months.<br /><br /><strong>WHO GREW THIS?</strong><br /> Here is what you will find in this week’s box.<br />-October Sun Plums<br /><strong>The Peterson Family, Kingsburg<br /></strong>-Sweet Corn<br /><strong>Don Warkentine, Kingsburg<br /></strong>-Clip Top Carrots<br />-Green Onion<br />-Radishes<br />-Romaine Lettuce*<br />-Italian Parsley<br />-Dill*<br /><strong>California Organic, Lamont</strong><br />-Okra<br />-Red Leaf Lettuce<br />-Crookneck Squash<br /><strong>T & D Willey, Madera</strong><br />-Shallots<br /><strong>Family Farm Organics, Madera<br /></strong>-Acorn Squash*<br /><strong>Ginger Balakian, Reedley</strong><br />*Denotes Large Box Only<br />Contents may vary due to availability on day of delivery.<br /><br /><strong>STORING SHALLOTS</strong><br /> Shallots look like onions but have bulbs like garlic. They should be stored at room temperature away from heat sources like the stove. They should last several weeks if stored in this manner.<br /><br /><strong>INDIAN SPICED OKRA</strong> Serves 3-4<br />2 Tbsp oil 2 chopped onions<br />2 crushed cloves peeled garlic 3 tsp grated or finely minced fresh ginger<br />½ tsp chili powder ½ tsp ground turmeric<br />1 ½ tsp ground coriander 1 ½ tsp ground cumin<br />4 peeled, seeded, & chopped fresh 1 pound fresh okra, ends trimmed*<br />tomatoes Chopped fresh cilantro or mint for garnish<br /><br />In a large frying pan, heat the oil and add the chopped onions. Cook over medium/high heat, stirring frequently for about 5 minutes. Toss in the crushed garlic and ginger and cook for another 2 minutes, stirring. Add the chili powder, turmeric, coriander, cumin and tomatoes, stir together and then add okra. Season to taste with salt and cover. Cook over gentle low heat for about 20 minutes. Uncover periodically and stir. Add a little water if it is sticking to pan. Check seasoning and serve warm with cilantro or mint sprinkled on top.<br />*Just cut the ends & keep okra whole. Cutting pods will make the okra ooze.Compliments of Chef Deb from A Cook’s Bible Seasonal Table, 2007<br /><br /><strong>SYRIAN OKRA WITH OLIVE OIL</strong> Serves 2<br />1/3 cup olive oil 1 tsp pomegranate juice<br />½ lb Okra, ½ inch slices ½ tsp honey<br />½ small onion, finely sliced 2 Tbsp lemon juice<br />10 cloves garlic, peeled 4 Tbsp finely chopped cilantro<br />3 Roma tomatoes, chopped 2 Tbsp water<br /><br />Heat oil in a large saucepan over high heat until smoking. Make sure the okra is patted dry before adding to hot oil. Cook until okra is golden crispy on all sides, 3-4 min. Remove okra with slotted spoon and drain on paper towel. Reduce heat to medium. In the same oil cook onion and 7-8 cloves garlic until soft, 8-10 min, stirring. Stir in cooked okra, tomatoes, both juices, honey and a bit of salt. Cook covered, until at a hard boil, 8-10 min. Meanwhile, in a mortar or food processor combine remaining garlic, cilantro and 1 tsp salt to form a pesto. Stir this into the okra with the water, reduce heat to low and simmer, without stirring until mixture thickens, about 20 minutes. Serve at room temperature with couscous.<br />Compliments of Denesse Willey adapted from Clifford A. Wright’s Mediterranean VegetablesMark Hallhttp://www.blogger.com/profile/06288991974057127120noreply@blogger.com1tag:blogger.com,1999:blog-4834343025500108454.post-80398369170289480362008-09-04T21:27:00.000-07:002008-09-04T21:33:41.714-07:00Week 52<strong>******* Happy Birthday Abundant Harvest Organics! ******</strong><br /><strong></strong><br /><strong>“IN A PANIC, EAT ORGANIC”<br /></strong>This is the intuitive response of Americans to whatever the food scare du jour happens to be. Look at what we’ve heard just this summer. “Tomatoes are killing people,” “Tomatoes with the green calyx attached are okay but watch out for the regular ones,” “It’s probably just tomatoes from Mexico.” “It’s Peppers.” The public is confused and scared, yet not protected. When any commodity is mentioned, that industry is killed for at least the rest of the season. All the expense of producing that crop is lost. The families counting on harvesting those crops have to look for another job, yet a definitive source of the contamination just can’t seem to be identified. It’s like hunting with Dick Cheney, you just don’t know if your product is going to be next.<br />Every box of produce is labeled as to the producer and 99 out of 100 are labeled as to the exact field they came from so as to isolate the source, but it’s all for naught if that source can’t be isolated. In addition to our extensive daily sanitation, Lydia spends half her time filling out logs showing we did the sanitation. That same level of protection & paperwork is extending to the field, even though there’s never been a reported case of food bourn illness from stone fruit or table grapes.<br />Retailers are using these mountains of paperwork to build protection around themselves, yet doing nothing to address their own responsibilities. How about sneeze guards over the tomato display? How about consumers sanitizing their hands before they sort through the tomatoes?<br />FDA has the authority to yell fire in a crowded theater, but not the responsibility for all the people that get trampled.<br />Okay, so what’s a responsible consumer to do? I think like usual, it’s just common sense.<br />1) Processed produce (bagged salad, peeled, sliced etc.) accounts for some 97% of the reported problem, and for good reason. The exterior cell walls of whole produce protect them naturally from pathogenic invaders. When these are removed or violated, that protection is lost. The bagged salads are washed with chlorinated recycled water and sometimes the load is just too much for their chlorine.<br />2) If you buy your produce from a place where the public is allowed to handle it, it would be prudent to wash it before you serve it.<br />3) Know what country your produce came from. That wouldn’t have been an issue 20 years ago, because we fed ourselves and a good chunk of the world. We’re now a net food importing country and most of what we’re importing is fresh produce due to our significant labor cost and availability disadvantage. I don’t think it’s biased to say that U.S. farmers do a cleaner job.<br />4) Your gut instinct that Organic is safer is generally correct. Organic nutrition means stronger cell walls. The Organic certification process has a mandatory food safety component that isn’t always there conventionally.<br />5) Know your farmer’s heart.<br />6) Enjoy life with your family and be thankful. There’s just so many other things that are way more important. <strong>EAT HEALTHY!!!</strong><br /><strong></strong><br /><strong>HERB BOUQUET<br /></strong>Do you have a favorite recipe that, at times, you think you would like to give just a little extra boost? Have you ever thought about changing the herbs called for in the recipe, or even being so daring as to use a combination of herbs or “herb bouquet”? The French are known for cooking with a blend of herbs. The herbs you use in a dish will give it a subtle but distinct flavor. The key is to find the right combination so that one particular herb isn’t so dominant that the flavors of the others don’t come through.<br />We hope that one of the things you enjoy about Abundant Harvest Organics is the opportunity to try new things in new ways. In your box today is a combination of several herbs giving you just such a chance.<br />Whether you select certain herbs and bundled them together using a piece of cooking string, add them while you are cooking and remove them before serving, or mince them and use them in recipes we hope you will try something new.<br />Herbs are divided into groups of either mild or robust. The mild herbs are basil, bay leaf, dill, and marjoram. These herbs become milder when cooked and go well with other herbs. The robust herbs include rosemary, garlic, oregano, tarragon, thyme, sorrel, and sage. These herbs can be combined with mild herbs and are often used for braised, grilled, or roasted meats. They are also a tasty addition to soups and stews. Because herbs add flavor to your food they are great for helping cut back on salt, sugar and fat.<br />When using fresh herbs a general rule of thumb is to use 3 times as much as you would of a dried herb. Add fresh herbs at the end of the cooking process. Add the delicate herbs like basil, chives, cilantro, dill, parsley, marjoram and mint just a minute or two before cooking is finished, or sprinkle them on the cooked food. With the heartier herbs like dill seed, oregano, rosemary, tarragon and thyme, add them the last 20 minutes of cooking time.<br />Store fresh herbs in a perforated plastic bag in the crisper drawer of your refrigerator and wash them only when you are ready to use them. You may also trim the ends of the stems diagonally and put them in a glass with about an inch of water, cover them loosely and put them in the refrigerator. Change the water daily and this may keep them fresh longer.<br />Different combinations of fresh herbs make wonderful flavored oil or vinegar. If you have more herbs than you can eat try using them throughout your house with other flowers and enjoy the aroma.<br /><br /><strong>WHO GREW THIS?<br /></strong>Here is what you will find in this week’s box.<br />-Flame Grapes<br /><strong>Bob & Mona Warren, Kingsburg</strong><br />-Herb Bouquet<br />-Arugula & Sorrel*<br />-Daikon Radishes<br />-Cherry Tomatoes#<br />-Italian Frying Peppers<br /><strong>Kyle & Michele Reynolds,<br />Kingsburg<br /></strong>-Green Onions*<br />-Clip Top Carrots*<br />-Lettuce<br /><strong>California Organic, Lamont</strong><br />-Yukon Gold Potatoes<br />-Crookneck Squash<br />-Slicing Tomatoes<br />-Cherry Tomatoes*<br /><strong>T & D Willey, Madera</strong><br />*Denotes Large Box Only<br />#Denotes Small Box Only<br />Contents may vary due to availability on day of delivery.<br /><br /><strong>DAIKON RADISHES<br /></strong>Daikon is a large white Asian radish that can be eaten both raw and cooked. This radish will combine beautifully with other root vegetables like carrots, beets, celery root and green onions. Julienne a combination of these vegetables, add dressing and serve as a new and different salad.<br /><br /><strong>Gingered Vegetable Stir-Fry</strong> Serves 6<br />3 Tbsp chicken broth<br />2 Tbsp rice wine or medium-dry Sherry<br />1 tsp sugar<br />1 tsp cornstarch<br />1 tsp salt<br />¼ pound fresh shitake mushrooms, no stems, sliced 1/8” thick<br />2 Tbsp vegetable oil<br />½ pound carrots cut into julienne strips<br />½ pound daikon radish, cut into julienne strips (about 2 cups)<br />½ pound Napa cabbage, sliced thin (about 4 cups)<br />2 large garlic cloves, minced2 tsp minced peeled fresh gingerroot<br />In a bowl stir together broth, rice wine or Sherry, sugar, cornstarch, and salt until combined well. Set aside<br /><br />Heat a wok or large frying pan over high heat until hot. Add oil and heat until it just begins to smoke. Stir-fry carrots for about 3 minutes. Add daikon radish and stir-fry an additional 2 minutes. Add mushrooms, cabbage, garlic and gingerroot and stir fry for about 2 more minutes or until carrots are crisp tender. Stir broth mixture and add to the vegetables. Stir-fry for 1 minute.Mark Hallhttp://www.blogger.com/profile/06288991974057127120noreply@blogger.com0tag:blogger.com,1999:blog-4834343025500108454.post-38066816876032983562008-08-27T21:28:00.000-07:002008-08-27T21:31:52.396-07:00Week 51We’ve got a family of Canadian geese that have decided they like our farm in the summer. There are about 18 of ‘em and they spend the night down here on the river, then fly a quarter mile up to the pasture where they graze with the cows and goats for a couple hours every morning. They fly off somewhere else during the day, but come honking back home every evening towards dusk. Canadian geese around here at least is a recent development of the last say 15 years in the winter, but now in the summer as well? I am hoping some of you could write & get me up to speed about what’s up.<br /> Regardless, it’s sure cool to see ‘em coming through in their Vee, honking encouragement, or grazing together with always a few sentries keeping watch. It makes me contemplate the unforced rhythm and simplicity and order of their community and ask the question, “Who’s the bird brain here anyway?” You guys probably have life wired, but around here, we’ve got crews spread all over Christmas from March through January and February’s spent nursing blooms and bees through the rain. Chickens run year round and now we’ve started this year round subscription box of Organic produce you might have heard about.<br /> The enemy of the best is the good and our life is really all about constantly identifying the best so we can ruthlessly say no to the good. It’s easier said than done because the good is so good. It’s just not the best.<br /> And then there’s the tyranny of the urgent. Eisenhower said “The urgent is seldom important, and the important is seldom urgent” and he planned D day. Wow how my life gets run by the urgent and usually it’s somebody else’s urgent! Yet, we’ve got to have a servant’s heart…<br /> While I don’t yet understand what Canadian geese are doing in Kingsburg in August, I do understand brown orbed spiders. These beautiful guys have a body the size of a dime or so and spin the most perfect Charlotte’s web type web you ever saw often spanning 10 feet between rows and a really powerful web at that. They are really the canary in the coal mine around here. They’re prolific in the Organic orchards and vineyards that I walk and nonexistent in the conventional. I don’t know how many bugs these guys must eat to get that big, but they’re sure impressive.<br /> Another critter that’s made a huge comeback around here is the quail. There are literally dozens on every 10 acre Organic block because we’ve got cover (weeds) for ‘em to hide from predators. You just don’t see quail in a conventional field.<br /> Lastly, the song birds. All of our farming is Organic, but half the fruit we pack for our neighbors is conventional. (A chunk of the Organic is packed as conventional as well just because despite all the hype, the market isn’t there yet, but that’s another newsletter) When I walk the conventional fields in the morning, it’s just business. How many, how big, when? Same job in the organic patches, but what a sensory explosion. First you’ve got crickets exulting in the dew of the new day. Songbirds exulting in their good fortune of either all of my fruit they want to eat, or all the crickets, and I can’t help but just stop and thankfully marvel. <strong>EAT HEALTHY</strong><br /><br /><strong>SEASONAL PRODUCE</strong><br /> You see the term “seasonal” a lot on our website and in this newsletter. Some of you have asked what that means. First what is “seasonal” at any given time is related to where in the state, country, or world you live. Even in the state of California you will find various crops available at different times of the year, depending on location. The seasons for a crop are very much dictated by the climate and temperatures in an area. If you live in Southern California you may see produce available at a farmer’s market that is not available in Central or Northern California at that time of year.<br /> Because of global trade the average shopper has become much less aware of what is actually in season in their area of the world. Almost any day of the year you can walk into a supermarket and purchase melon, tomatoes, and numerous green vegetables. We become so accustom to having almost everything available all year long that some of the anticipation of our “seasonal” favorites is gone.<br /> When you eat “seasonally”, or with the harvest, you are eating and enjoying the produce that is being harvested locally throughout the year. How much better to anticipate and savor the taste of those grapes that are your summer time favorite when they are locally in season than to have them available all year, and become bored with them. They won’t have been picked two weeks ago and shipped thousands of miles either. The Abundant Harvest standard for local is the Central Valley of California. There may be times, during the winter months, that we will reach out as far as the Coachella Valley in order to provide variety.<br /> There is not room in this issue of the newsletter to address all of the fruits and vegetables, or even all of the seasons but we will try to do so as we move from season to season. Right now the tree fruit is winding down and the grape harvest has begun. You will not notice much change in the vegetables until we are into the cooler months and then there should be some old favorites like green beans, broccoli and cauliflower coming along.<br /> Every season is an adventure and every year the adventure can change because we cannot control the wind, the rain, the heat, or the cold. All of which have a hand in determining how well a particular crop, that the farmer has invested not only money, but hours and days and months into, will develop. The availability of a crop can change in a matter of hours that is why we let you know that the contents of your box may change up until the day it is packed.<br /><br /><strong>WHO GREW THIS?<br /></strong> Here is what you will find in this week’s box.<br />-Seasonal Stone Fruit<br /><strong>The Peterson Family, Kingsburg<br /></strong>-Sweet Corn<br /><strong>Don Warkentine, Kingsburg<br /></strong>-Radishes<br />-Clip Top Carrots<br />-Lettuce<br /><strong>California Organic, Lamont</strong><br />-Hot Chilis<br />-Summer Squash*<br />-Mixed Cherry Tomatoes<br />-Red Onion*<br /><strong>Michele Reynolds, Kingsburg<br /></strong>-Red Leaf Lettuce*<br />-Basil<br />-Yukon Gold Potatoes<br />-Crookneck Squash<br /><strong>T & D Willey, Madera</strong><br />* Denotes Large Box Only<br />Contents may vary due to availability on day of delivery.<br /><br /><strong>HOT CHILIS</strong><br /> What makes a chili hot is the capsaicin found in the ribs. To make a chili less hot remove the seeds and ribs, but it is suggested you wear gloves when doing so. If you eat a chili that is too hot don’t drink water that will only make it worse. Try drinking milk or eating some bread.<br /><br /><strong>Savory Squash Casserole<br /></strong>4-5 summer squash 2 eggs, slightly beaten<br />1 cup evaporated milk 1/3 cup crumbled soda crackers<br />1 medium onion, chopped 2 Tbsp diced pepper, any color<br />½ cup grated cheddar cheese 1 tsp salt<br />1 hot chili pepper, diced or halved<br /><br />Wash and slice squash. Cook covered until tender with not too much water. Drain and mash. Mix with other ingredients. Pour into a greased casserole. Bake at 350º for 25 minutes. Serves 8-10<br /><br /><strong>Summer Squash Bread<br /></strong>3 eggs 1 cup oil<br />2 cups sugar 2 cups grated squash<br />3 tsp vanilla 1 cup chopped nuts<br />2 cups flour ¼ tsp baking powder<br />2 tsp baking soda 1 tsp salt<br />3 tsp cinnamon<br />Beat eggs, oil, sugar, and squash. Sift dry ingredients and add. Add vanilla and nuts. Bake at 350º for 50-60 minutes in two small loaf pans or one large loaf pan. Freezes well.<br /><br />Hint: Chop or dice your vegetables and herbs and store them in separate containers or bags in the refrigerator. They will be ready to use in stir-fry, salad, or to make a hearty omelet with fried potatoes.Mark Hallhttp://www.blogger.com/profile/06288991974057127120noreply@blogger.com0tag:blogger.com,1999:blog-4834343025500108454.post-32220679267506605882008-08-17T21:30:00.000-07:002008-08-17T21:36:47.139-07:00Week 50One of my favorite publications is “The Stockman Grass Farmer”<br />It’s a little, homey newspaper that comes once a month with the purpose of sharing proven perspectives on raising and finishing livestock using only the grass from your own ranch. It comes with financial and marketing advice for cattlemen and while much of it is livestock specific, a lot is applicable to what we’re doing and would like to do.<br /> As an example, we’re working hard to offer you Organically produced, grass finished beef that’s consistently enjoyable and affordable. Right now, you’re enjoying fresh Organically produced chicken and eggs that have the advantage of healthier birds without the antibiotics. I’d love to figure out how to offer pastured poultry & eggs with all the balanced nutrition that would bring you, but we’ve proven with our offering of the Heritage chicken, that regardless of the ideology, if it’s not affordable, even within this sophisticated clientele, it’s not going to sell. How do we bring efficiency of production, processing and distribution to a product that by nature, (now there’s a play on words) isn’t efficient? These are the sorts of challenges I enjoy putting my mind and experience to and the “Grass Farmer” helps encourage the process.<br /> One of the regular contributors over the years has been Joel Salatin, a fellow who’s reached some notoriety recently by being profiled in “Omnivore’s Dilemma” as well as “Crunchy Con” as a man who’s taking on the above challenge successfully. The way he’s doing it with his pastured poultry however is by using conventional feed in addition to what the birds get out of the pasture. He cuts his grain bill in half, which makes his pastured product as affordable as organic. More nutritious pasture, less nutritious conventional grain, affordable, and just another real world example of the challenges of this whole thing. Joel is going to be speaking 9/01 from 2-4pm in Turlock. slowfoodmadera.org. Just this week, I came within inches of offering you all grass finished beef from a rancher who does a good job EXCEPT : when he needs to he uses antibiotics, and he uses Ivomek to worm ‘em and when the flies get bad he nukes ‘em with pesticides and yeah, it’s grass finished & good and affordable with the omega 3 & 6 ratios right, but how can we put our name on that?<br /> This is real life application here folks. You guys know who your farmers are. You can see the integrity by name and it’s not just a bar code on the bottom of a clam shell. It’s real folks, waging real cultural battle on your behalf with real world ethical decisions to be made everyday while still being held accountable by the bottom line! Okay Vernon, calm down now.<br /> Hey, Shukhrat’s jumped right in here & put the first videos up. Just click the video button and you can see what’s going on over here. I think you’re going to dig it and our hope is to further close the gap of connectedness between our farms and you all. That coupled with chef Deb (who’ll be videoed also) is making August an incredible month,<br /> <strong>EAT HEALTHY!!!</strong><br /><br /><strong>RATATOUILLE<br /></strong> Even if you have seen the recent Disney film you may not know that ratatouille is a popular dish that originated in the Provence area of France. It was a dish commonly prepared during the summer months using the variety of fresh summer vegetables that are available.<br /> Ratatouille may be served as a side dish, or as a main meal accompanied, perhaps, by rice. There are as many variations to ratatouille as there are cooks who prepare it. No matter the cook you will find that the key ingredients are tomatoes, garlic, onions, zucchini, eggplant, bell peppers and herbs. The debate usually revolves around how the ingredients are prepared and assembled. You will find chefs who will serve the ratatouille, after being simmered in the pot, as described in today’s recipe. Others will make a sauce of the tomatoes, onion, garlic, and bell pepper and layer it in a casserole with the eggplant and zucchini, then warming it in the oven.<br /> However you cook it ratatouille is one of those dishes that the flavor increases after the first day. If you allow the liquid to reduce, ratatouille is a delicious filling for omelets and crepes. Try it at room temperature, or cold, with toasted baguette or sliced French bread.<br /> If your eggplant is large be sure you peel it, slice it, and sprinkle it generously with salt. Let it sit for about an hour and then rinse it well in cold water and squeeze it dry. Pat dry with paper towels and then prepare as directed in your recipe. The salt helps pull out moisture and bitterness.<br /><br /><strong>FLAME GRAPES<br /></strong> This week we bring you another variety of grapes from Bob and Mona Warren. This variety of grape was developed in California and is the result of a cross between the ever popular Thompson and other grape varieties. Flames, in addition to the Thompson, have become one of the most popular varieties. They are seedless, crunchy and have a sweet-tart flavor.<br /> One acre of Bob and Mona’s land is devoted to several varieties of grapes including the Summer Royal variety you got last week and this week’s flames.<br /> This year’s flames aren’t coloring well but the crunch and sweetness are definitely there and we know you are going to enjoy them.<br /> In a couple of weeks, as the grape harvest picks up, we will be making grapes available as an add-on. The grape harvest goes into the fall months and will include several different varieties.<br /> Keep your grapes unwashed in a plastic bag in your refrigerator. When you are ready to use them just rinse in cold water and serve them, or add them to recipes.<br /><br /><strong>WHO GREW THIS?</strong><br /> Here is what you will find in this week’s box.<br />-Seasonal Stone Fruit<br /><strong>The Peterson Family, Kingsburg</strong><br />-Flame Grapes<br /><strong>Bob & Mona Warren, Kingsburg</strong><br />-Potatoes*<br /><strong>Family Farm Organics, Madera</strong><br />-Red Bell Peppers<br /><strong>Troy Huckabay, Kingsburg</strong><br />-Clip Top Carrots<br />-Italian Parsley*<br />-Fennel*<br /><strong>California Organic, Lamont</strong><br />-Juliet Tomatoes<br />-Torpedo Onion<br />-Eggplant<br /><strong>Michele Reynolds, Kingsburg</strong><br />-Eggplant<br />-Yellow Spanish Pepper<br />-Lettuce<br />-Roma Tomatoes<br />-Zucchini*<br /><strong>T & D Willey, Madera</strong><br />*Denotes Large Box Only<br />Contents may vary due to availability on day of delivery.<br /><br /><strong>SMALL BOX</strong><br /> By now you have seen the new, sturdier, small box. Yes, they do fold. On the ends of the box you will see “PUSH”. The end panels push in and then the box collapses.<br /><br /><strong>Ratatouille </strong> 3-4 Servings Recipe courtesy of Craig Claiborne<br />1/3 cup olive oil <br />2 or more garlic cloves, peeled & chopped<br />2 cups (1 large) sliced onions <br />3 cups (2 medium) sliced zucchini<br />4 cups (1 small) cubed, peeled eggplant<br />2 bell peppers, seeded and cut into strips *any peppers will do fine<br />1 ½ cups peeled, seeded and chopped tomatoes<br />1 tablespoon thinly sliced fresh basil leaves<br />1 tablespoon chopped fresh parsley leaves<br />Optional: 1 tablespoon capers<br />Salt and freshly ground pepper, to taste<br />Heat oil in a large skillet, add the garlic and onions and sauté until the onions are transparent. Meanwhile, slice the squash and peel and cube the eggplant. Add squash, eggplant and peppers to the skillet, cover and cook slowly about 20 minutes. Add the tomatoes and capers and simmer, uncovered, until the mixture is thick, about 10 minutes. Season with salt and pepper. Serve hot or cold.<br />Note: Eggplant may be grilled. If eggplant is large it should be salted, rinsed and then squeezed dry.<br /><br /><strong>Red Pepper Salsa</strong><br />2 red bell peppers, sliced 1 medium cucumber, chopped<br />2 small onions or 1 large, chopped 3 Tbsp chopped cilantro<br />1 small hot pepper, minced<br />Mix together and chill allowing flavors to blendMark Hallhttp://www.blogger.com/profile/06288991974057127120noreply@blogger.com0tag:blogger.com,1999:blog-4834343025500108454.post-44894365101776747132008-08-09T20:28:00.000-07:002008-08-09T20:34:49.956-07:00Week 49“Fatigue makes cowards of us all.” I believe that’s a general Patton quote but it’s really true which ever general said it. Our stone fruit harvest of course is seasonal so we have the “it’s harvest season” mentality which is; whatever it takes, as long as it takes, we’ve got to get it done because if we don’t, the work that was done all year to prepare for today’s harvest will be lost and that’s just unacceptable whatever your position on the team. My cell message is “tell me what you need, team Peterson will get it done.”<br />If you’re a harvester in the field and it’s 105 degrees, you’ve been going since 5:30 AM and your crew’s still 45 minutes from the end of the row, you pound some more water, pour some down your neck and you get the job done because otherwise, that fruit will be lost.<br />If you’re a shed worker who started at 8:00 AM and it’s now 11:00 PM, you just work harder so you can get done, get some sleep and do it again tomorrow. Regardless your position, from irrigators and harvesters, right on through to cold storage shippers and marketing staff, we all just get it done. Our industry is full of the finest people you’ll ever meet who face inevitable difficulty with admirable resolve and ingenuity:<br />UNTIL AUGUST.<br />I’m fond of saying May through July, “there’s no whining until August” because come August, everybody just lacks the psychic energy to deal with other than routine challenges. You can put it on the calendar, and circle August 1st and there will be a mass choir of whining that somehow would be humorous if these weren’t your comrades in arms who’ve suffered the slings and arrows right along with you 18+ hours a day for the last 90 days, and there’s still another 90 to go if you count grapes. Mercifully, the intensity drops way off mid August and everybody somehow recovers and forgets and does it again next year “a little bit louder, a little bit worse” One definition of insanity is “to keep doing what you’ve been doing, the way you’ve been doing it and expecting the outcome to be different.” Another good piece of advice is to never make major decisions at a low psychic level. Therefore, the best thing for any of us to do when we’re in the midst of a crisis is to just pound some water, pour some down our necks and get to the end of the row, then meet in November and decide what changes need to be made so we don’t get in this mess again next year.<br /><strong></strong><br /><strong>DRUM ROLL PLEASE!</strong><br />Announcing the addition of Chef Deb to team Abundant Harvest. Chef Deb is passionate about seasonal cooking and sharing that passion with you all. She will be accompanying the delivery truck and putting on the Chef Deb show during the regular pick-up time. She will be teaching us how to prepare the less familiar (What do I do with thiiis?) seasonal goodies that come along with a sparkle and verve you’re just going to love. Our hope is that we can get her or someone to each delivery site about once a month and thus add to our horizons her joy of seasonal cooking. EAT HEALTHY!<br /><br /><strong>TOMATOES</strong><br />If your tomato knowledge is limited to what you see at the market you may not realize that there are over 1,000 different varieties of tomatoes. These varieties vary in shape, size and color. There are tomatoes that are red, yellow, orange, green, purple or brown. They can be very tiny or quite large, and have very different tastes.<br />Nothing says summer like vine ripened tomatoes. Although with today’s growing practices, and the import of vegetables from other countries, you can get tomatoes all year long the very best are the fresh summer tomatoes that are available from July to September.<br />By definition a tomato is a fruit. Rather than the sweetness found in what we commonly refer to as fruit tomatoes have a subtle sweetness, and have become more familiar as a vegetable ingredient in recipes and salads. The tomato has become one of the top selling “vegetables” in this country. Although tomatoes are native to South America and were first cultivated in Mexico, it was centuries before it became an acceptable food product in this country. If you have ever smelled the strong odor of the leaves and stems of the tomato plant, you may be able to understand why all parts of the plant were first considered to be poisonous. Tomatoes were originally grown only as an ornamental garden plant. With time it was discovered that the leaves of the tomato plant contain toxic alkaloids but not the fruit. The Italians are said to be the first to grow and eat the tomato in about 1550. The first records of tomato production in this country indicate that in 1781 a “progressive” Virginia farmer by the name of Thomas Jefferson planted and harvested them.<br />The health benefits of tomatoes, and the lycopene contained in them, have made headlines in recent years. Adding to those health benefits are the fact that tomatoes are an excellent source of vitamin C, A, and K, and a very good source of many other vitamins and minerals.<br />Tomatoes are sensitive to cold and should be stored at room temperature out of exposure to direct sunlight. Depending on how ripe they are they will keep for up to a week at room temperature. If the tomatoes become overripe and you are not ready to use them put them in the refrigerator. HINT: If there is room put them in the butter com-partment, which is the warmest area of your refrigerator.<br />When you are going to use your refrigerated tomatoes remove them about 30 minutes before you are going to use them. This will help restore their maximum flavor and juiciness.<br /><br /><strong>WHO GREW THIS?<br /></strong>Here is what you will find in this week’s box?<br />-Seasonal Stone Fruit<br /><strong>The Peterson Family, Kingsburg<br /></strong>-Summer Royal Grapes<br /><strong>Bob & Mona Warren, Kingsburg</strong><br />-Red Bell Peppers<br /><strong>Troy Huckabay, Kingsburg<br /></strong>-Lettuce<br />California Organic, Lamont<br />-Russet Roasting Potatoes<br /><strong>Family Farm Organics, Madera<br /></strong>-Summer Squash*<br />-Early Girl Tomatoes*<br />-Cherry Tomatoes<br />-Red Onion*<br /><strong>Kyle Reynolds, Kingsburg</strong><br />-Cantaloupe<br />-Zucchini<br />-Mediterranean Cucumbers<br />-Basil*<br /><strong>T & D Willey, Madera<br /></strong>*Denotes Large Box Only<br />Contents may vary due to availability on day of delivery.<br /><br /><strong>CHICKEN PRICES</strong><br />As it seems is the case with many things these days, we have been notified of a price increase on chicken. All orders placed by 9:00 Monday, August 11, 2008, will be at the current price. The increase will take effect after that time.<br /><br /><strong>Squash Pizza</strong> Preheat Oven to 400º<br />2 green zucchini quartered lengthwise <br />2 yellow squash quartered lengthwise <br />¼ cup olive oil<br />Salt and black pepper<br />1 tomato, diced<br />1 onion, diced<br />Leaves from 4 fresh thyme, chopped, or ½ tsp dried thyme<br />¼ cup fresh basil leaves, washed, dried and chopped<br />1 cup grated cheddar cheese<br /><br />Oil an oven proof baking dish. Alternate zucchini and yellow squash, cut side up, in the dish. Drizzle with the oil and season with salt and pepper. Sprinkle tomato, onion, thyme and basil over the zucchini and squash; top with cheese.<br /><br />Bake uncovered for about 20 minutes or until cheese is melted & veggies softened.<br /><br /><strong>Asian Stir Fried Veggies</strong><br />¼ cup thinly sliced onions 3 cloves garlic, finely chopped<br />1 tsp Asian chili sauce 2 Tbsp soy sauce<br />2 Tbsp light brown sugar 1 Tbsp balsamic vinegar<br />2-3 Tbsp vegetable oil <br />2 medium zucchini cut into 1 inch pieces, or matchsticks<br />1 each red, yellow, and green bell pepper cut into pieces<br />Other veggies such as mushrooms, carrots, broccoli, etc. may be added<br /><br />Combine onion, garlic, and chili sauce in a cup. Combine ¼ cup water with soy sauce, brown sugar, balsamic vinegar in another cup, set both aside.<br /><br />Heat large, heavy skillet or stir fry pan. Add 2 Tbsp oil and swirl to coat pan. Reduce heat to medium. When the oil sizzles, add the onion mixture. Stir gently for about 30 seconds, adjusting the heat so ingredients don’t burn. Add all other veggies, cook stirring until they are just beginning to turn tender, adding more oil if necessary. Stir soy sauce mixture and add to pan; toss well. Bring liquid to simmer, cover pan, and simmer until most of liquid is absorbed about 2-3 minutes. Serve with riceMark Hallhttp://www.blogger.com/profile/06288991974057127120noreply@blogger.com0tag:blogger.com,1999:blog-4834343025500108454.post-46522129330465224842008-08-05T06:53:00.000-07:002008-08-05T06:58:03.102-07:00Week 48At first glance, this abundant harvest thing is a bunch of fresh Organic produce at a fair price. If you can get past the weekly produce appointment hassle, it works out pretty cool. Kind of a farmers market run by Costco and delivered by FedEx.<br /> But what are we really harvesting and delivering here anyhow? I’d say for our family, it’s a tremendously expanded menu experience that we’re just jazzed about. I mean come on. Most people have never even tried parsnips, much less know all the ways you can incorporate them into a meal! (You folks who joined since winter will just have to wait til next soup season) Who, other than Rachel Ray or Emeril has a vase of fresh basil on their kitchen table? And remarkably fresh basil leads to all sorts of remarkably fresh menu ideas--don’t stop me I’m on a roll here—Remarkably fresh menu presentations facilitate the bedrock of family life which is everybody sitting down together for dinner. That thought all by itself is enough to keep team Abundant Harvest going.<br /> We’re also harvesting a connectedness between eaters and farmers. Those peaches you got for $0.53 / lb is below most u-pick, but paid Paul Muradian 40% more than his normal best price for Organic freezer peaches.<br /> My Mariposa plums, (those green ones with the red flesh you‘ve enjoyed the last few weeks) are an heirloom’s heirloom. They were ancient when your granny was a little girl and a total surprising delight. The video on the website is in the Mariposa patch which is the largest planting outside mainland China. A whopping 4 acres! They’re called Nam Wha Le there. It took me 9 years to figure out how to set the crazy things and then for the last 8, nobody could sell em. They’re not very big and real hard to handle and go soft fast. The only salvation is they just eat great which is first on your list but third on the retailers. So, for 17 disappointing years, we’ve persevered with that plum because our heart said it should be valuable and now, you finally got the benefit. (Any question as to my sanity or the lengths I’m willing to go when I think I’m right, should now be removed.) That story, combined with the pleasurable eating experience will now remain in your memory banks until next summer and it’s just something you don’t get with “Organic Plums $3.99” Shukrat is interning with our farm from Uzbekistan for the next year and his first job is to do the “what’s going on on the farm this week” video to expand on this connectedness that we’re very serious about. There are a couple other things up our sleeves, but we won’t let the cat out of the bag just yet.<br /> Last week, Kyle came up short on his Armenian cukes and Erik decided to only put cucumbers in the small box. Long story short, the big box got ripped. Big box gets more this week by that amount and problem solved except for 1) folks who vacationed out this week did get ripped-off. & 2) Big box folks who were vacationed out last week or just joined are getting more than they paid for. In Agriculture, 2+2 sometimes = 1 and other times = 7. We’re supposed to be professionals but 32 harvests later still leave a lot for me to learn. My uncle’s fancy packing shed has the 3 parking spaces next to the entry labeled “grower” “grower” & “best grower”. In the 100 times I’ve been there, the “best grower” spot is always empty and any farmer who did park there wouldn’t do it his 2nd year farming. It’s a perpetually humbling & learning and adapting experience. One thing I hope all of you know by now is that if it’s not right, we’ll do all we can to make it so and we so appreciate your support.<br /> <strong>EAT HEALTHY!!!!</strong><br /><br /><strong>CROOKNECK SQUASH</strong><br /> Maybe you have seen it in the market and passed it by because you didn’t know what it was or how to cook it. Crookneck squash is a “summer squash” like zucchini, globe, pattypan, and scallopini, which we had earlier in the season. Unlike winter squash you can eat summer squash rind, seeds and all. Although the summer squashes vary in size shape and color, one can easily be used in the place of another in your recipes.<br /> In days past the names summer and winter squash were indicative of their growing season. With today’s growing practices you can find either most any time of the year. Now days the term “summer squash” generally refers to varieties that do not store for long periods of time as opposed to the varieties that are referred to as “winter squash” and can be stored for months.<br /> Crookneck is a mild squash and herbs such as dill, pepper, basil, marjoram, chives and mint are great enhancements to its flavor.<br />Serve your crookneck raw on a vegetable platter with dips, in salads; grilled, steamed, fried, baked, well you get the idea. This squash can be cooked almost any way you can think of and will add color, flavor and texture to main dishes and pasta sauces. Several of the items in your box this week compliment crookneck squash. Get creative and use it in combination with onion, pepper and tomato. Cook it soft or keep it crisp. Let your family be the judge of how they like it best. <br /> Store your squash in a perforated bag in the vegetable compartment of your refrigerator. Squash can be frozen but the flesh will soften so it will be best used in casseroles or other dishes where crispness is not a factor. To freeze your squash cut it up and blanch it for 2 minutes. Place it in storage containers or plastic bags in the freezer for up to 4 months. If your preferred use for squash is in breads you may freeze the squash raw, either whole or grated.<br /><br /><strong>DILL</strong><br /> Fresh dill has feathery green leaves. Dill leaves usually droop very quickly after being picked so even if the dill looks a little wilted it is still acceptable.<br /> Store fresh dill either wrapped in a damp paper towel or with its stems placed in a container of water in the refrigerator. Fresh dill can be frozen, either whole or chopped, in airtight containers for future use. You may also freeze dill leaves in ice cube trays covered with water or stock for use in soups and stews.<br /><br /><strong>WHO GREW THIS?<br /></strong> Here is what you will find in this week’s box.<br />-Seasonal Stone Fruit<br /><strong>The Peterson Family, Kingsburg<br /></strong>-Bell Pepper<br /><strong>Troy Huckabay, Kingsburg</strong><br />-Russet Potatoes<br /><strong>Family Farm Organics, Madera</strong><br />-Onion<br />-Tomato<br />-Armenian Cucumber*<br /><strong>Kyle Reynolds, Kingsburg</strong><br />-Heirloom Tomato*<br /><strong>Ginger Balakian, Reedley</strong><br />-Carrots<br />-Dill*<br /><strong>California Organic, Lamont</strong><br />-Lettuce<br />-Crookneck Squash<br />-Mediterranean Cucumber*<br />-Red Spanish Pepper<br />-Yellow Spanish Pepper<br />T & D Willey, Madera<br /><strong>*Denotes Large Box Only<br />Contents may vary due to availability on day of delivery.<br /></strong><br /><strong>GRILLED PEACHES</strong><br /> Peel and half the peach, sprinkle lightly with brown sugar and balsamic vinegar. Place the peach on the grill while preparing your meat and leave it just long enough to heat through. Watch it closely so it does not burn.<br /><br /><br /><strong>Mushroom & Spinach Stuffed Peppers</strong> Preheat Oven to 350º<br />4 bell peppers (any color) tops sliced off, seeds removed<br />1 Tbsp salt, plus more to taste, and freshly ground pepper<br />¼ cup butter, divided<br />1 large onion, minced (about 1 cup), divided<br />1 ½ cup uncooked long grain white rice or brown rice<br />½ pound mushrooms chopped<br />1 cup finely diced celery (optional)<br />¼ cup finely diced carrots<br />¼ cup fresh or frozen corn<br />1 large handful spinach, chopped<br />2 cloves garlic, minced<br />Dash cayenne pepper, or diced other peppers<br />1 large tomato, peeled, seeded, diced<br />½ cup freshly grated Parmesan cheese<br />Bring 4 quarts of water to a boil in a large soup pot<br />Add the peppers and 1 Tbsp salt<br />Cook the peppers until they are almost soft, 3-4 min<br /><br />Remove peppers from water and set in a colander to drain (reserve cooking water). Transfer the peppers to a rack, cut-sides up, and let cool.<br /><br />Heat 2 Tbsp of the butter in a medium skillet over medium heat. Add half the onions, sauté until translucent and soft, about 5 min. Add the rice and continue cooking, stirring frequently, until the rice begins to turn golden, about 10 min. Add 3 cups of reserved cooking water and bring to a boil. Reduce heat to low, cover, and cook until liquid is completely absorbed, 12-15 min.<br /><br />Melt remaining butter in large skillet over medium heat. Add remaining onions, mushrooms, celery, corn, spinach, garlic, and cayenne pepper (or other small peppers); sauté until vegetables are tender, about 10 min. Add salt to taste.<br /><br />Combine rice and sautéed vegetables in a large bowl. Stir in tomato and half the Parmesan cheese. Season with pepper to taste.<br /><br />Fill each pepper case with the filling and arrange them in a 9 inch square baking dish. Garnish with the remaining cheese. Spread any extra filling around the peppers. Bake until heated through, about 20 minutes.Mark Hallhttp://www.blogger.com/profile/06288991974057127120noreply@blogger.com0tag:blogger.com,1999:blog-4834343025500108454.post-27181234275439998262008-07-27T15:35:00.000-07:002008-07-27T15:40:19.925-07:00Week 47Can you believe how fast this summer’s screaming past? We’re already in Zee Lady’s for crying out loud, the last hill before the coast to the finish. For us, this is the peak and the best (and consequently the cheapest) of the season. Our crew set a new record Saturday, banging out over 12,000 boxes of Sweet Dream, Elegant Lady, Zee Lady and Snow Princess. Only dumped the cull truck twice and we were done by 9:00 pm. I felt like the conductor of a glorious symphony where each player knows and executes their part brilliantly. Our harvest runs every day but Sunday, May-September and about 3 days a week in October with a few persimmons in November. While the volume won’t let up for a couple more months, thankfully, the intensity does. In May, you’d best be there the right ½ of the right day or you’ll lose ‘em. These later varieties are on a more relaxed time schedule that let’s us float the harvest schedule a day or so. It has to do with the number of days from bloom to harvest and thus the ripening intensity of a given variety. I’ll start grapes next week, but I won’t put ‘em in your box for a couple so they can get a little sweeter.<br /> <strong>Carbon footprint<br /></strong>(No doubt a term Al Gore made-up right after inventing the internet)<br />Okay, this is pretty cool, but you’re going to have to follow the math for a second.<br /> 1) Our big 18 wheeled truck that makes the Saturday, Bakersfield to Lancaster deliveries gets 7 miles per gallon.<br /> 2) If you filled it ¾ full, you’d have 1500 boxes on board.<br /> 3) There are 128 ounces in a gallon.<br /> 4) 300 miles away is a 600 mile round trip<br /> 5) A Prius gets about 45 miles per gallon<br /> That said, our truck using the above formula could deliver your box from Kingsburg to San Diego and back with 7.32 ounces of diesel. (Per box) If you lived in San Diego 1 ½ miles from this hypothetical delivery site and drove a Prius there and back to pick up your box, you used 8.55 ounces of fuel.<br /> On a per box basis, we can deliver produce from the farm to you using miniscule amounts of fuel once we reach certain volumes. Even when you count what it takes to get it from the various farmers to our assembly site, since the average farm is only about 12 miles away, we’re still able to go from our farms to your hands in a most responsible manner and I think that’s an additional level of satisfaction you can derive from your produce each week.<br /> Speaking of satisfaction, this week’s box is shaping up to just be killer. All of our farmers have a very tired look of satisfaction on their faces from a job well done, and they’ll continue doing it week after week, knowing the joy this Abundant Harvest of Organic produce is adding to your lives.<br /> Kathy’s on vacation this week, so if there’s a spot on one of your tomatoes that we just have to know about, give her til Tuesday to respond.<br /> <strong> EAT HEALTHY!!!</strong> <br /><br /><strong>PEACHES & NECTARINES<br /></strong> As you may have discovered as a subscriber of Abundant Harvest Organics, there are many varieties of peaches and nectarines. There are two major types: yellow and white flesh. In addition to many varieties there are freestone, semi-freestone and clingstone. Just as these terms imply in the clingstone varieties the flesh “clings” to the stone, or pit, and with freestone the flesh easily separates from the pit. In semi-freestone the flesh easily separates when the fruit is fully ripe.<br /> Generally the early season peaches and nectarines are clingstone, and during the peak season they are freestone. The late season peaches are generally freestone and the late season nectarines are once again clingstone. <br /> The white varieties of peaches and nectarines are naturally less tart and can be ready to eat when they are still firm and crunchy. They also ripen faster than the yellow varieties. Peaches originally came from China and were cultivated over 3,000 years ago. The peach probably spread to Russia and Persia by way of the traders traveling the Silk Road from China and dropping peach pits along the way. Throughout the centuries peaches spread all over Europe. Peaches were brought to America by the Spanish during the 1500’s as they explored Florida. From there peaches spread all across North America. The first peaches arrived in California with the Spanish missionaries in the 1700’s. Isn’t it interesting to know that these delicious fruits have been with us for so many years and yet remain a favorite today? <br /> Nectarines probably originated from a natural variation in peach seeds. They are very close relatives and originally nectarines were described as “fuzzless peaches”. In fact peach trees will sometimes produce a few nectarines and nectarine trees will sometimes produce a few peaches.<br /> These fruits are a source of vitamins A and C and they are a good source of fiber especially with the peel. Peaches are also a good source of potassium and contain some calcium, folate, magnesium and phosphorus.<br /><br /><strong>NUTRITIOUS PEPPERS<br /></strong> Don’t take those green peppers for granted. Brightly colored peppers are a rich source of some of the best nutrients available.<br /> Peppers are a colorful addition to many dishes. They can be eaten raw or cooked and are great sautéed with other vegetables. Try steaming cored bell peppers for five minutes and stuffing them with your favorite rice or meat mixture. Bake at 350˚.<br /><br /><strong>WHO GREW THIS?<br /></strong> Here is what you will find in this week’s box.<br />-Seasonal Stone Fruit<br /><strong>The Peterson Family, Kingsburg</strong><br />-Sweet Corn#<br /><strong>Don Warkentine, Kingsburg<br /></strong>-Heirloom Tomatoes<br /><strong>Ginger Balakian, Reedley</strong><br />-Bell Peppers<br /><strong>Troy Huckabay, Kingsburg<br /></strong>-Cantaloupe<br />-Lettuce<br />-Mediterranean Cucumbers*<br />-Basil<br />-Zucchini*<br /><strong>T & D Willey, Madera</strong><br />-Onion<br />-Armenian Cucumbers<br />-Hot Chilies*<br /><strong>Kyle Reynolds, Kingsburg</strong><br />-Potatoes*<br /><strong>Family Farm Organics, Madera</strong><br />*Denotes Large Box Only<br />#Denotes Small Box Only<br />Contents may vary due to availability on day of delivery.<br /><br /><strong>ARMENIAN CUCUMBER<br /></strong> The Armenian cucumber is crisp, thin-skinned, and has a mild flavor. It does not need to be peeled or seeded before eating and is one of the best cucumbers for slicing.<br /><br /><strong>Sweet Peach Barbecue Sauce<br /></strong>2 Tbsp olive oil <br />1 small red onion, peeled, sliced thin<br />3 peaches, pitted, cut into medium sized cubes <br />1 Tbsp ground ginger<br />2 medium ripe tomatoes cut into medium sized cubes<br />½ cup cider vinegar<br />½ cup orange juice<br />1/3 cup light or dark brown sugar<br />1 tsp ground allspice<br />Salt and freshly ground pepper<br />In a large skillet over medium high heat, heat the oil until hot, but not smoking. Add the onions and cook stirring occasionally, until golden brown about 11-13 minutes. Add the peaches, ginger, and tomatoes and cook, stirring frequently for 2 minutes. Stir in the vinegar, orange juice, sugar, allspice, salt and pepper to, taste. Bring the mixture to a boil, then reduce the heat and simmer until the mixture is reduced by about half and thickened slightly, about 20 minutes. Taste and adjust for seasoning, then transfer to blender or food processor and pulsate to desired consistency. Use to baste chicken, pork chops or steak. Place remaining sauce in a bowl for use on the side of meat.<br /><br /><strong>Peaches and Cream Pops<br /></strong>½ cup peeled, chopped peaches ½ cup peeled, pureed peaches<br />2/3 cup vanilla yogurt 1-2 Tbsp honey added to yogurt, before swirling, for added sweetness<br />Lightly swirl all ingredients together in a small bowl. Spoon into 4 popsicle molds or small plastic cups and insert handle or popsicle stick. Freeze for at least 4 hours. Enjoy in the hot weather.Mark Hallhttp://www.blogger.com/profile/06288991974057127120noreply@blogger.com0tag:blogger.com,1999:blog-4834343025500108454.post-42137473901360660202008-07-19T22:27:00.000-07:002008-07-19T22:32:48.442-07:00Week 46When I was 21, my father got a really fast growing type of cancer that took his life 7 months later. I was a junior at Fresno State with an Agri-business major but dropped out the middle of that second semester to go run the farm.<br /> So there I am with a mountain of doctor bills, our benevolent government expects you to repurchase the farm you own through inheritance tax and while I knew HOW to do all the cultural and equipment stuff because I’ve been driving tractor since I was 5, I just didn’t know WHEN or WHY.<br /> At this point, I’ve got a very teachable attitude. I seek out my Uncle Dave and ask a very embarrassing question; “How do you know when its time to irrigate?” The Fresno State answer would have been “Install Tensiometers at 6”, 18” & 36” and maintain them between 12 & 18 milibars of draw” so I was anticipating a similar response. He looked as though he wondered whether I’d been paying attention the last couple decades but responded with “Well, you’ve just got to stay ahead of your crop.” That statement has been a guiding principle in so many areas. You’ve just got to stay ahead of your crop.<br /> The tree or the vine or the chicken for that matter will do what it’s supposed to do and reward us with its production if we just stay ahead of it. The trick is to observe with at least our five senses where it’s at in its cycle and make sure it has the resources available to do what it needs to do.<br /> One of the best scientific tools ever developed to aid this observation process is a 5 gallon bucket. Its light weight & portable. You take it with you into the field or flock, turn it over and sit on it. What you thought you were seeing as you walked changes dramatically when you sit. You’ll not only notice your crop, but it’s interaction with weeds and bugs and birds. You’ll observe turgor at the tips (rigidity because it’s got plenty of water) or not, but the main thing is, you recalibrate yourself to what’s going on so you can anticipate, not just react. There’s a ton of ramifications here for daily life and all of you are so sharp you’ve already drawn them. Main thing, we need to take the time to stop & recalibrate ourselves to the needs of what’s going on around us so we can be pro-active, not just reactive. (Believe me I’m talking to myself as much as anyone else.) We’re often so busy, we can’t get anything done. Unless something’s on fire, the solution is usually to walk into the middle of the challenge with a 5 gallon bucket, flip it over and observe to the point of understanding.<br /> Zee Lady’s for home canning or freezing. Next week’s the week. We might have ‘em the week after but next week will be best. 30 pounds of Vernon or Paul’s Organic Zee Lady’s for $16.00. They’re freestones so Carol just peels & slices ‘em into a Zip Lock bag and puts ‘em in the freezer til later. Her ice cream recipe is literally award winning and you can taste summer all winter in peach pies and cobblers!<br /> <strong>EAT HEALTHY!!!</strong><br /><strong></strong><br /><strong>EGGPLANT</strong><br /> Would you guess that the eggplant is related to the tomato, sweet peppers and potato? Most people would not. There are many varieties of eggplant and each varies slightly in texture and taste. The best description of eggplant is that it has a pleasantly bitter taste and a spongy texture. It is this unique taste and texture, and its deep purple glossy beauty that has made the eggplant a vegetable that is enjoyed the world over. In many recipes the eggplant serves as a complementary ingredient that balances the flavors of other ingredients that have a more pronounced flavor.<br /> You may see eggplant that ranges in color from lavender, jade green, orange, and yellow-white to the most common purple. Eggplant comes in sizes and shapes that range from that of a small tomato to a large zucchini. <br /> Eggplant is very perishable and is sensitive to both heat and cold. Ideally it should be stored at around 50ºF. Do not cut eggplant before you store it. Once the skin has been cut or punctured and the inner flesh exposed it will perish quickly. Place your uncut, unwashed eggplant in a plastic bag in the crisper of your refrigerator and it will keep for a few days. Use a stainless steel knife when cutting your eggplant as carbon steel will cause it to turn black. You can tenderize the flesh and reduce some of the natural bitterness by sweating the eggplant with salt. After cutting the eggplant into the desired size and shape, sprinkle it with salt and allow it to rest for about 30 minutes. This process pulls out some of the water content and will make it less permeable to absorbing any oil used in cooking. After you have completed the sweating process rinse the eggplant to remove the salt.<br /> Whether you eat the skin of the eggplant or not is really a matter of preference. Larger eggplant and those with a white skin color tend to have a tougher skin which may not be palatable. If you wish to remove the skin you may do so before it is cooked or if you are going to bake the eggplant you can scoop the flesh out after it has been cooked. Try eggplant baked, roasted in the oven or grilled. One word of warning, if you are baking or grilling the eggplant whole be sure to pierce the eggplant several times with a fork to allow steam to escape or you may have a purple mess. Eggplant is also great stuffed and of course who has ever gone to a good Italian restaurant that did not have Eggplant Parmesan on the menu?<br /> Don’t ever say you don’t like something until you have given it a try. You may be surprised!<br /><br /><strong>WHO GREW THIS?<br /></strong>Here is what you will find in this week’s box.<br />-Seasonal Stone Fruit<br /><strong>The Peterson Family, Kingsburg</strong><br />-Honeydew<br /><strong>John France, Porterville</strong><br />-Sweet Corn<br /><strong>Don Warkentine, Kingsburg<br /></strong>-Italian Curly Long Peppers<br />-Tomatoes<br />-Italian Sweet Red Onion<br /><strong>Kyle Reynolds, Kingsburg</strong><br />-Sweet Green Peppers<br />-Eggplant<br />-Zucchini*<br />-Yukon Gold Potatoes*<br /><strong>T & D Willey, Madera<br /></strong>*Denotes Large Box Only<br />Contents may vary due to availability on date of delivery.<br /> <br /><strong>GREAT FOR THE BARBECUE</strong><br /> Here is a suggestion for barbecue season. The Olson Organics fruit/pepper sauces make great barbecue sauces. Use them to marinate your meat or brush one of them on while you are grilling. They will give your meat just a little sweetness and zip. They come in Pepper/Peach, Pepper/Plum and Pepper/Apricot.<br /><br /><strong>Italian Fresh Vegetable Salad (Great for barbecues)<br /></strong>A combination of any, or all, of the following vegetables:<br />Red Onion Tomatoes Cucumbers<br />Bell Peppers Sweet Peppers Avocado<br />Radishes Carrots<br /><br />Wash vegetables and cut into bite size pieces and place in a bowl with a tight fitting lid.<br /><br />1 ½ cups wine vinegar 2/3 cup oil<br />¾ cup sugar Salt and pepper<br />Pour dressing over vegetables and cover. Marinate in the refrigerator for 1 ½ hours, rotating bowl so all vegetables have been covered. Drain and serve or serve with a slotted spoon. This dressing can be saved, added to, and reused. This dressing is also good for 5 bean salad.<br /><br /><strong>Grilled Meat with Fresh Stone Fruit<br /></strong>Fresh stone fruit is a great addition to grilled kabobs. It is best to use firm fruit.<br />Remove pits from your choice of nectarines, peaches and plums and cut into large pieces. In a bowl toss the fruit with melted butter, salt and pepper.<br />Soak bamboo skewers in water until ready to use. Thread alternating pieces of fruit and prepared pieces of your choice of meat onto the skewers. Place skewers on the grill and cook until meat is cooked through, turning at least once. The natural juice from the fruit will caramelize while cooking. Remove from grill and place on a platter to serve.Mark Hallhttp://www.blogger.com/profile/06288991974057127120noreply@blogger.com0tag:blogger.com,1999:blog-4834343025500108454.post-54483798919992130852008-07-13T22:46:00.000-07:002008-07-13T22:51:35.266-07:00Week 45Roll out those lazy hazy crazy days of summer! Well, at least the hazy and crazy part’s right. 110 today, 112 tomorrow. We’re buying Gatorade by the pallet but still can’t work much past noon in the field. The good news is that fruit trees shut down in this weather and actually slows the ripening process. Fruit ripens fastest on the tree at 80 degrees which happens to be great weather to work a long day.<br /> Our heavy chickens on the other hand don’t do well in the heat and without an elaborate cooling system we’d be sunk. But elaborate we’ve got. A computer controlled environment that basically creates a wind tunnel. The houses close up at 74 degrees; huge fans start kicking on as the temperature rises, drawing the air through 6 inch thick 5 foot tall 80 foot long cool cells. Fog banks down the house help even more and when it’s all running harmoniously, we can drop the temperature a good 20 degrees plus a 5 mph wind chill exchanging the air in a 20,000 square foot house every 40 seconds. Still, we can only do so much. We’re in control up to about 100-103. After that, another degree outside is another degree inside and you’re just hoping all the motors and pumps and back-up generators hold together.<br /> I use the same technology in the fruit packing shed so it’s remarkably comfortable. Yester-day, to lighten things up I went up on the pack line with a garden hose and started squirting the girls who grabbed theirs and returned the favor. Work stopped for a few minutes, but we had fun and some of us got cooler than others.<br /> You know, there’s a way to deal with whatever life throws at us and a little spontaneous good humor goes a long ways in most cases. “We can’t control the storm” I think the saying goes, “but we can trim the sails.” My greeting on these days is “Hey, you don’t need a coat today, and your fingers aren’t cold!” Each of us can do our little thing to brighten the day of the folks around us. I know many of you do already. It’s an abundance mentality that we either have or we don’t. People either see the world through an abundant or a scarce lens. Those who choose to see it as scarce, live small and/or selfish. Those who realize that the resources around them are only limited by sunlight broaden their capacity to enjoy whatever life delivers. Do what you can today to bring an abundance mentality to your corner of the world!<br /><br /><strong>PRICE INCREASE</strong><br />I’m sure you’re not surprised that we are going to have to raise our prices. Frankly, I’m surprised we made it this long. Probably too much Abundance mentality for my own good. Starting the week of the 21st for delivery the 25th and 26th we’ll be at $19.80 for the small and $33.80 for the large. Deposit for new folks will be $22.00 but doesn’t affect any of you. The cost of plastic made out of oil is the reason. Still better than wasting $1.50 on cardboard each week. Our new small boxes will be here in a few weeks, and they’re way cool!<br /> Hey, you don’t need a coat today! Enjoy the produce <strong>EAT HEALTHY</strong><br /><br /><strong>YOUR ACCOUNT<br /></strong> Do you need to make changes to your account? As time goes by you may need to make some changes in the information that you provided when you signed up with us. You have the ability to change any of the information that you set up in your account<br /> If you would like to change your order, say from a small box to a large, for one week only use the Edit This Week option found on your Subscription Dashboard. If you would like to make a long term change you will use the My Subscription Info button and make the change there.<br /> You may order add-ons up until 9:00 am on the Monday morning before the scheduled delivery. We are unable to add to or delete from the current week’s order after 9:00 on Monday morning so be sure you plan ahead.<br /> Remember that if you wish to place a vacation stop or cancel your subscription you must do so a minimum of 10 days prior to the affected delivery date. A vacation stop is put in place using the Set Your Vacation Weeks button. The current vacation calendar extends through May, 2009 so you can plan well in advance.<br /> You may cancel your subscription, or make it inactive by going to My Subscription Info. There you will see a Cancel Subscription button. Or you may put “0” in the Quantity boxes on this page and your deliveries will be suspended until you log in again and change the information<br /> If your credit/debit card expires don’t forget to login and change the date in your account.<br /><br /><strong>ORANGE FLESH MELON</strong><br /> We may have another first for some of you. It is an orange flesh melon. Orange flesh melon is actually a cross between a honeydew and a cantaloupe. But wait, this melon apparently has another name. It is often called a Temptation Melon. With a name like that it must be good.<br /> The flesh of this melon is very similar to the cantaloupe, but with a bit more delicate flavor, like the honeydew. When you cut it open you will see the similarity it bears to the cantaloupe and you will prepare it in the same manner by removing the netting and seeds before serving it. This melon actually shares the taste qualities of both melons. The orange flesh melons will turn a pale orange shade when they are fully ripe.<br /> These melons make a perfect addition to breakfast served alone or with yogurt. Try adding a sprinkle of ginger, salt or a squeeze of lemon or lime juice to kick up the flavor of this sweet juicy treat.<br /> This melon is best served chilled and is a great addition to a fruit salad, or to a refreshing drink, such as fruit punch.<br /><br /><strong>WHO GREW THIS?</strong><br /> Here is what you will find in this week’s box.<br />-Seasonal Stone Fruit<br /><strong>The Peterson Family, Kingsburg<br /></strong>-Orange Flesh Melon<br /><strong>John France, Porterville</strong><br />-Sweet Corn<br /><strong>Don Warkentine, Kingsburg<br /></strong>-Clip Top Carrots<br /><strong>California Organic, Lamont<br /></strong>-Eggplant*<br />-Lettuce<br />-Yellow Crookneck Squash<br />-Mediterranean Cucumbers*<br />-Red Roasting Potatoes<br /><strong>T & D Willey, Madera<br /></strong>-Tomatoes<br />-Garlic<br />-Onion*<br /><strong>Kyle Reynolds, Kingsburg<br /></strong>*Denotes Large Box Only<br />Contents may vary due to availability on date of delivery.<br /><br /><strong>CORN SILK</strong><br /> If you are having a problem removing the corn silk here are a couple of hints. Use a wet paper towel and run it down the cob. The silk will stick to the towel. Another option is an unused tooth brush. Use the brush gently and brush down the cob. This will remove silk from between the kernels.<br /><br /><strong>Grilled Tex-Mex Salad</strong><br />4-6 ears of corn, husked with the silk removed<br />½ cup finely chopped onion<br />1 can black beans, rinsed and drained (optional)<br />1 jalapeno pepper, chopped (with the seeds if you like it hot)<br />1 chopped pepper (color is cook’s choice)<br />1 cup cherry tomatoes, halved or full size tomatoes cut into pieces<br />Place the corn on the grill and roast, turning often, until golden brown on the outside. (You may boil the corn instead) When corn cools, cut the kernels off into a bowl. Add the onions, beans, jalapeno, peppers, and tomatoes, set aside.<br /><br />2 Tbsp lime juice 4 Tbsp olive oil<br />1 tsp mild chili powder ½ tsp cumin<br />Salt and pepper<br /><br />Combine in a small bowl and pour over the corn mixture and toss. Let sit in the refrigerator for an hour, or overnight, before serving.<br /><br /><br /><strong>Black Bean Salsa</strong><br />2 cans black beans, rinsed and drained<br />2 cups of corn<br />1-2 tomatoes seeded and diced<br />½ cup diced onion<br />1 jalapeno pepper, seeded (leave the seeds if you enjoy the heat)<br />2 Tbsp lime juice<br />1 Tbsp red wine vinegar<br />Salt and pepper to taste<br />Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt and pepper, or more lime juice as necessary. Serve with tortilla chips or with grilled chicken breast as a side.Mark Hallhttp://www.blogger.com/profile/06288991974057127120noreply@blogger.com0tag:blogger.com,1999:blog-4834343025500108454.post-17792190121130482762008-07-13T22:37:00.000-07:002008-07-13T22:43:17.378-07:00Week 44First off, <strong>THANK YOU</strong> so much! Because of you and your patience, and encouragement, and enthusiasm, we’ve grown from just under 50 families to over 1,000 in less than 10 months. It’s humbling to think of all your families gathered around the dinner table enjoying what our families have produced. It’s that theater of the mind that motivates us all week to try to keep things exciting and interesting, fresh and tasty.<br />Besides the Organic, our fundamental premise is to unite the family that grew it with the family that’s going to eat it in the simplest manner feasible. The “system” should serve those two basic entities. Many people call this sort of endeavor a “CSA” or Community Supported Agri-culture. I’d prefer to call it an “ACC” or Agriculture Creating Community. That community is most evident at the larger delivery sites where folks are standing around visiting. It’s evident from many e-mails that talk about families enjoying meals together again. And it’s evident you’ve been spreading the word in your own communities. Everyone told us these things die in the summer because of vacations and gardens and fruit stands on every corner, and while we’ve had plenty of that, new folks continue to join, and all we can say is THANK YOU!<br />Speaking of “systems”, the Organic Santa Rosa Plums in your box this week from Paul are a prime example of a system that serves the system rather than families. This is the quintessential plum. If an American knows only one variety of plum, he knows the praise worthy little Santa Rosa. Most of you, when you eat ‘em, are gonna say “Yeah baby, that’s what I’m talkin’ about.” Wait til they’re a bit soft, chill (the fruit not you) then go out side or lean over the sink and enjoy!<br />Okay, my point is that this is the plum you want, but not the plum you’ll find in even an Organic store. Fact is, Steve’s got a couple acres of ‘em Organic we didn’t even pick while Paul’s that were a couple sizes larger were packed conventional because Organic demands an even larger size which the heritage Santa Rosa just can’t deliver. Oh, we packed plenty of Organic plums this week, and they were large and pretty and had better legs (ability to make it to town) but they just weren’t Santa Rosa. The system serves the system while both families miss out. It’s not something we’re going to whine about, it’s something we intend to change.<br />I bought a video camera and directed the web guys to start making a way for us to have a “this week on the farm” button that I can upload to. I’m looking forward to whipping the thing out during the day and introducing you to the farmers and crops and farm workers and farms that make this thing tick.<br />We also asked them to take you straight to the “rate the produce screen” when you log-on, in hopes that you’ll take a minute and let us know what you like and don’t like. These types of things are intended to be community creators or at least enhancers. Again, the theme of this weeks letter is THANK YOU! Did I mention Thank you? By the way, Thank You & <strong>EAT HEALTHY!</strong><br /><strong></strong><br /><strong>IT’S MELON SEASON</strong><br />One of summer’s most refreshing treats is a nice cold piece of melon. Last week you had Galia melon. Today it is cantaloupe.<br />You don’t have to wait until the last minute to prepare this fruit. You can do it today and enjoy it for several days to come. Because they were looking for a way to keep pre-sliced ready-to-eat cantaloupe fresh longer, the scientist at the USDA Agricultural Research Service discovered that this can be achieved by cutting up the fruit while holding it under water.<br />Just as with other melons, bacteria can grow on the outside surface of cantaloupe so it is important to wash the outside of your melon before you cut it. This will prevent bacteria from being transferred to the edible flesh from the outside skin. To prepare cantaloupe; simply wash it and then slice it into pieces of desired thickness and scoop out the seeds and netting. If you are not going to eat your melon right away it should be refrigerated immediately after it has been cut.<br />Cantaloupe is not just a garnish. Cantaloupe can be a quick and refreshing dessert, or a fast snack. For a satisfying and cooling drink in the warm summer months try adding sparkling water to fresh squeezed cantaloupe juice. Serve it sliced topped with yogurt and chopped mint, cut it in half and use it as a bowl for a mixed fruit salad, or just cut it in slices and put a “smile” on your plates. It makes a perfect compliment to breakfast, lunch or dinner.<br /><br /><strong>FRUIT SALAD</strong><br />Everyone loves fresh fruit salad and the combinations are endless. So why don’t we enjoy more fruit salad? Perhaps it is because people have been under the misconception that the fruit will lose some of its nutritional value if it is prepared ahead of time. A study in the Journal of Agricultural and Food Chemistry has found that cutting of fruit does not significantly affect its nutritional content even after 6, and up to 9 days.<br />What this means is you can prepare a large bowl of fruit salad on the weekend, keep it in the refrigerator, and enjoy it all week long. You will receive basically the same nutritional value as if it had just been prepared. The lead researcher in this study, Maria Gil, wrote “fresh-cut fruits visually spoil before any significant nutrient loss occurs.”<br />Get creative and mix it up. Make it ahead of time and offer it to the kids as a snack during the day. After dinner some night add a spoonful of yogurt or whipped cream and top it off with nuts or granola for a healthy dessert.<br /><br /><strong>WHO GREW THIS?<br /></strong>Here is what you will find in this week’s box.<br />-Peaches<br /><strong>The Peterson Family, Kingsburg</strong><br />-Santa Rosa Plums<br /><strong>Paul Muradian, Kingsburg</strong><br />-Cantaloupe<br /><strong>John France, Porterville<br /></strong>-White Kernel Corn<br /><strong>Don Warkentine, Kingsburg</strong><br />-Clip Top Carrots<br /><strong>California Organic, Lamont<br /></strong>-Jalapeno Peppers*<br />-Mediterranean Cucumbers*<br />-Red Leaf Lettuce<br />-Red Roasting Potatoes*<br /><strong>T & D Willey, Madera<br /></strong>-Basil<br />-Green Pepper<br />-Eggplant<br />-Red Onion<br /><strong>Kyle Reynolds, Kingsburg</strong><br />*Denotes Large Box Only<br />Contents may vary due to availability on date of delivery.<br /><br /><strong>STICKER HINT<br /></strong>Here is another hint to try in the sticker battle. Chill your fruit and then place a piece of duct tape over the sticker and rub to insure adhesion. Pull off the duct tape and in many cases the sticker will come off with it, without removing any of the skin from the fruit.<br /><br /><strong>Grilled Eggplant</strong><br />1 eggplant 3 Tbsp olive oil<br />2 Tbsp balsamic vinegar 2 cloves garlic, finely minced<br />1 pinch of dried thyme, basil, dill and oregano. Fresh may be used if available<br />Salt and pepper<br /><br />Slice eggplant about ½” thick and set aside. Whisk together other ingredients. Eggplant may be marinated in olive oil mixture for about 10 minutes, or the olive oil mixture may be brushed on both sides of the eggplant before cooking. Heat grill and place on grill alone or while grilling meat. Grill for about 15-20 minutes, turning once.<br /><br /><br /><strong>Mediterranean Summer Salad</strong><br />½ cup bulgur (cracked wheat) ½ cup cold water<br />Combine bulgur and water in a medium size bowl. Let stand for 40 minutes or until liquid is absorbed.<br /><br />6 medium tomatoes, seeded and finely chopped<br />6 green onions (white and green parts), finely chopped<br />1 bunch flat leaf parsley, finely chopped<br />2 Tbsp fresh mint leaves, finely chopped<br />Add vegetables to bulgur<br />½ cup extra virgin olive oil Juice of 2 lemons<br />1 tsp salt<br />Mix well and pour over salad. Stir to blend. Cover with plastic wrap and refrigerate over night. Add cucumbers or summer squash as an option.Mark Hallhttp://www.blogger.com/profile/06288991974057127120noreply@blogger.com0tag:blogger.com,1999:blog-4834343025500108454.post-26808490771951220532008-07-13T22:32:00.000-07:002008-07-13T22:36:52.827-07:00Week 43So hows about those Fresno State Bulldogs anyhow?! Ranked 58th in the country & come back to win the whole schmere. Lose the opening game. Lose the 1st of the final 3 and are down 5 zip in the third inning of the second game. Baseball’s way too boring for me but that was exciting. Little ol’ Fresno state, National Champs!! Yee Haaaw!!<br /> Okay, you got this in a box of produce, not a box of Wheaties so back to business. Last Saturday (yeah, the one that was 108 degrees) Carol and I were invited to participate in an Organic Stone fruit festival to benefit Slow Food Madera. There were 8 of us farmers, and several hundred folks came out and sampled the fruit. Very Educational for me as I observed the people and took mental notes.<br /> We had a traditional, complex, ripe peach, a slightly tarter crunchy peach. A non acid Nectarine and a traditional nectarine. A mild plum and a tart plum. And some Apricots. All stuff from our farm last week and we were amazed at the diversity of tastes in the crowd. Crunchers vs. leaners were 40-40% with about 20% in the middle. Older folks tended to be leaners (no pun) younger tended towards tart and crunchy. Every single variety had fans as well as detractors and really pointed up for me the challenges of presenting the perfect fruit. Speaking of perfect, my favorite melon is the Galia. John had a bunch so I couldn’t resist. May not get ‘em in the box, but we’ll figure something out. Another favorite is the Kingsburg Gold cherry tomato.<br />Warning!! If you try them, you’ll have to add them on every week ‘til frost. There’s not 1 in 100 who can resist. It would be an act of sheer will power if they even make it to a salad. We’ve put some of Abe’s black berries on the add on list. After last week’s embarrassment, we’re expecting great things from Don’s corn. Now this is Organic corn so just deal with the corn worms and rejoice. That’s the Organic signature and we don’t charge extra for ‘em. I’m sure there’ll be plenty of folks to trade with if it’s a personal challenge to get past for some folks.<br /> I love it when a plan comes together, and at least from this Wednesday evening vantage point, it looks like an Abundant one!. <strong>Eat Healthy!</strong><br /><strong></strong><br /><strong>YOU MAY NOT KNOW<br /></strong> Did you know that there are over 600 varieties of peaches, plums and nectarines grown in the state of California? Each one is harvested for only 10 days to 2 weeks. The great number of varieties developed is what allows us to have fresh stone fruit all summer long. The varieties have been bred to allow for fruit to ripen successively so there is a steady supply. Because of that the varieties change from week to week and are not the same through out the season. These different varieties have different characteristics. Nectarines, for example, may all be called by the same name and look alike but you may notice a difference in the firmness, flesh color and ease of separation from the pit. Unfortunately if you find one you really like it probably won’t be around for long.<br /> If stone fruit is too soft when it is packed it will become easily bruised and damaged. If you wish to ripen stone fruit it can be placed in a fruit bowl or a paper bag with the top folded over, at room temperature, out of direct light. Check it at least once a day. When the fruit is ripe, to your liking, either use it or place it in the refrigerator to stop the ripening process. Direct sunlight and high heat can cause fruit to dry and shrivel rather than ripen. If you want to freeze your fresh stone fruit it is best to freeze it in a sweet liquid like peach, white grape or apple juice. You can also use a light sugar syrup that can be made by using one part sugar to three parts water. Heat the water, add the sugar and stir until completely dissolved. Let the syrup cool and then add to the fruit. To prepare the fruit wash it, peel it if desired, and cut it into preferred size pieces. Mix some lemon juice with the fruit to prevent discoloring. Put the fruit in a plastic bag or freezer container and add one cup of liquid for each four cups of fruit. Be sure all of your fruit is covered by liquid. This fruit should keep for about 6 months.<br /><br /><strong>PEELING PEACHES<br /></strong> Peaches, especially when they are soft, are not easy to peel. If you want to peel your peaches before using them in a recipe, or slicing them up to eat, the easiest method is to blanch them.<br /> Fill a pot with enough water to cover the peach completely and bring the water to a boil. Using a slotted spoon submerge the peach in the boiling water for 30-45 seconds and then immediately place it in an ice water bath, which will stop any cooking process. The ice water bath must be deep enough to cover the entire peach. After following this process you will be able to easily remove the skin. You may wish to first cut an “X” in the bottom of the fruit to give yourself a place to start.<br /><br /><strong>WHO GREW THIS?</strong><br />Here is what you will find in this week’s box.<br />-Seasonal Stone Fruit<br /><strong>The Peterson Family, Kingsburg<br /></strong>-Galia Melons<br /><strong>John France, Porterville</strong><br />-Kingsburg Gold Cherry Tomatoes<br /><strong>KMK, Kingsburg</strong><br />-Zucchini<br /><strong>Troy Huckabay, Kingsburg<br /></strong>-White Kernel Corn<br /><strong>Don Warkentine, Kingsburg<br /></strong>-Red Onion*<br /><strong>Ginger Balakian, Reedly<br /></strong>-Crookneck Squash*<br />-Red Irish Potatoes<br />-Lettuce<br />-Jalapeno Peppers<br />-Mediterranean Cucumbers<br /><strong>T & D Willey, Madera<br /></strong>*Denotes Large Box Only<br />Contents may vary due to availability on date of delivery<br /><br /><strong>THOSE PESKY STICKERS<br /></strong> To maintain the quantity those pesky stickers are a necessary evil. Here are a couple of hints for removing them. First the stickers will remove more easily if the fruit is cold so remove the sticker after the fruit has been refrigerated. The edge of a small paring knife will help you lift it. The other method suggested is to put a small piece of transparent tape over the sticker and when you lift it off, the sticker, or at least most of it should come off.<br /><br /><strong>Stuffed Zucchini</strong><br />3-5 Zucchini 1 cup seasoned bread crumbs<br />1 clove garlic, chopped ½ cup grated Parmesan cheese<br />½-1 cup shredded mozzarella cheese (any cheese combo is great)<br />Olive oil or dots of butter (Optional)<br /><br />Trim ends of squash and slice lengthwise. Scoop out seeds and put in bowl. Mix the seeds with the other ingredients. Stuff squash with mixture. You may drizzle with a little olive oil, or place pats of butter over the tops and sprinkle with extra mozzarella cheese.<br />Place in a baking dish and bake in a 350º oven for 30 minutes, or place on foil and cook it on the grill.<br /><br /><strong>Corn on the Cob with Smoked Butter<br /></strong>1 Tbsp butter, melted 1 tsp grated lemon rind (Optional)<br />1 tsp minced shallots 1 tsp honey<br />½ tsp salt ½ tsp ground cumin<br />¼ tsp smoked paprika 6 ears shucked corn<br /><br />Combine first 7 ingredients in a small bowl. Cook corn in boiling water for 5 minutes or until crisp tender. Brush butter mixture evenly over corn; serve immediately.<br />Corn may also be grilled for 10 minutes or until lightly browned, or wrapped in wax paper and cooked in microwave for 2 minutes per ear.Mark Hallhttp://www.blogger.com/profile/06288991974057127120noreply@blogger.com0tag:blogger.com,1999:blog-4834343025500108454.post-91387392816736123152008-06-22T21:23:00.000-07:002008-06-22T21:25:31.365-07:00Week 42We at Abundant Harvest Organics hold this truth to be self evident that not all carrots (or most any other produce item) are created equal, but the best have been endowed by their creator with certain incomparable delights amongst which are crispy, carroty sweetness not found in their peers. How come you may ask? Partly, it’s the biological fertility we’ve talked about before. Partly, it’s the fact they were just picked by a farmer who knows what he’s doing. And partly, it’s the variety. These Nantes carrots aren’t machine harvestable and have to be handled by hand. Therefore, they’re twice as valuable as the other machine harvestable type most Americans are used to. Denesse tells us this will be the last of these carrots for a while & that gives us something to look forward to next fall. We’re giving you a little teaser on this first sweet corn this week. If Don and I calculated right, there will be about 3-4 for the small & 6-8 in the big, but we won’t know ‘til Friday morning at 5 AM. Next week with this heat, we’ll have plenty and probably start putting it up as an add-on as well.<br /> Ginger says her heirloom tomatoes are week after next and then we’ll know summer’s here in all it’s splendor. Sweet corn, tomatoes and squash with peaches and plums. MY MY MY MY MY! Slap your granny that’s the best.<br /> OK. If you’re wanting to put up some peaches, the best of the season come end of July, 1st of August. They’re called Zee Lady from myself or Paul and we’ll have a great deal on field run. They’re so sweet, you hardly need sugar. Carol slices ‘em up in Zip locks and pulls ‘em out whenever all winter. They’re great for canning as well. We’ll let you know when they’re getting close.<br /> “Are you a cruncher, a leaner or an in-betweener?” That’s an ad campaign our stone fruit industry is running right now. The result of a surprising study we ran that showed about 1/3 of customers didn’t like juicy ripe fruit and wouldn’t buy it unless it was hard. Another 1/3 (which includes me and every other farmer I know) like to lean over so the juice doesn’t run down your shirt and the last 1/3 were somewhere in between. With this in mind, I’ve been trying to give you some fruit that’s ready today and others that would ripen over the week. This week, I’m going a little riper with some of the nectarines. See what you think.<br /> Finally, knock on wood, we seem to be getting the logistics and the add-ons pretty squared away. Everything is at least double checked and signed off by two people. This is our third week of using the High School and Jr. High kids (mostly the children of our regular employees) to put this thing together for you. I’ll get a video together showing the happy crew and post it to the web. We hope to make a “what’s happening on the farm this week” a dynamic regularly updated video part of the web-site and your AH experience.<br /> Well, no profound thoughts this week, but I hope this chat filled in a few gaps in the communication process.<br /> EAT HEALTHY!!!Mark Hallhttp://www.blogger.com/profile/06288991974057127120noreply@blogger.com0tag:blogger.com,1999:blog-4834343025500108454.post-79653085340815701122008-06-15T22:44:00.000-07:002008-06-15T22:50:41.387-07:00Week 41There are certain rules and principles in nature and business that, like gravity, we ignore to our own peril. Nature really doesn’t care if we like the rule of gravity or not. You jump out of a tree, and the gravitational force is going to pull you towards an eventual sudden stop which is gonna hurt. “Work expands to fill time allotted” and it’s companion “nothing happens without a deadline” (which is why I’m scrambling to get my front page over to Kathy) are a couple that I grudgingly have to acknowledge regularly on a personal level and meticulously require on a professional level.<br />“Every solution creates it’s own problem” is one I discovered and perfected myself, and someday maybe I’ll relate some of the stories. The most benign improvements create unexpected problems in areas you’d never expect. We see it almost weekly with this adventure. It’s a symptom of life and growth.<br />Now here’s the one that drives me crazy! “As idealism approaches reality, the cost becomes prohibitive.” That one has bugged me for the last 20 years, and I still hate it. We could use this space for the next 10 years just on that subject and not exhaust the ramifications, but here’s a couple of examples from the last couple days here on the farm.<br />My friend Fred was down, interested in being the host for El Dorado County. For the last several years, he’s worked as the field rep for one of our plant breeders. He handed me a little white apricot with a twinkle in his eye. OH MY GOODNESS! Brixed (a measure of sweetness) off the chart + a load of apricotty flavor. It would never sell, because it’s too small, and it was too delicate to ship well. Kind of like the Tasty Rich Aprium a month ago, but you guys would just love it. So I start thinking “how many of you all might there be in 4 years so I could grow it just for you, and how much could we put in a box… We’re hoping to break the rule and not land too hard.<br />I mentioned a couple months back, that we were experimenting with a probiotic (good micro-organisms) with our Organic chickens. The results were astounding from every angle. Growth, litter quality, uniformity all improved just because we put the right beneficial microorganisms in their drinking water. Now we’re going to start doing it with all the houses. Several of you have told me you do the same with your families. Anyway, as I’m showing the results to the company vet, the nutritionist as well as the owner of Mary’s free range, I pointed out that I was pretty proud of what we’re doing with the Organic chickens until the last couple weeks when they just get too crowded to feel good about. I’m proud of the fact that thousands of acres of corn & grain are being farmed Organically to provide the feed for the birds. I’m proud that the nutrition for our fruit trees come from Organic birds on our own farm. I’m proud of the fact that no antibiotics are ever used so folks are eating healthier meat. But I’m embarrassed frankly about the over crowding at the end of the flock. The owner reminded me that we’re in a very competitive business and pointed out that he offers at least three types of chicken for folks to pick from. Conventional, Organic and Heritage. Conventional gets .7 feet / bird, with no outdoor access. Organic gets 1 foot / bird inside and 1 outside. Heritage get 2 inside, and 3 outside, with perches inside and out as well as dust baths and grass cover. They take 12 weeks to mature instead of 8 and have a whole different taste and texture. While most Americans would opt for the latter, less than 1/10th of 1% of our chicken is produced this way. As idealism approaches reality… In a perfect world, the chickens would be scratching in the orchard and enjoying its shade. Give us some time and<br /><strong>EAT HEALTHY!!</strong><br /><strong></strong><br /><p><strong>WHAT A FRAGRANCE!<br /></strong>So you open the paper on your box and are greeted by a waft of fragrance, and then you see it. It is a bunch of fresh basil. Great smell and pretty to look at but what do you do with it? Well, yes there is pesto, but what else?<br />First let’s learn a little bit about basil. Basil may look a lot like peppermint to you and the reason is that basil and peppermint are related. There are over 60 varieties of basil, and they all differ in appearance and taste. You can buy several basils that have very unique tastes. They are lemon basil, anise basil, and cinnamon basil. You can guess what their flavor subtly will remind you of by their names. The basil in our box this week is Basilico Genovese which is the most popular basil and has strong scent and flavor.<br />Basil was revered in many ancient cultures and was thought of as very noble and sacred. In Italy it was a symbol of love and in India it is symbol of hospitality. What may surprise you are the health benefits of basil. It is considered an excellent source of vitamin K, and a very good source of iron, calcium and vitamin A. Basil also provides a good source of dietary fiber, and nutrients like manganese, magnesium, vitamin C and potassium. Store fresh basil wrapped in a slightly damp paper towel in the refrigerator. You can freeze it, whole or chopped, in air tight containers, or in ice cube trays covered with water or stock. These can be added to soups or stews when you don’t have fresh available. Dried basil will keep for about 6 months if it is stored in a tightly sealed glass container in a cool, dark, dry place.<br />The oils in basil are highly volatile and to preserve its maximum essence and flavor it should be added near the end of the cooking process.<br /><strong></strong></p><p><strong>Serving Ideas</strong></p><strong><ul><li></strong></li></ul>Combine fresh chopped basil with garlic and olive oil to make a dairy free pesto and use it to top pasta, salmon or whole wheat brushetta.<br /><li>Layer fresh basil leaves over mozzarella cheese & tomato slices to make a colorful and delicious salad.<br /></li><li>Adding basil to stir fry will give it a new and interesting flavor<br /></li><li>Use a food processor or blender to puree basil, olive oil & onion. Add it to tomato soups<br /></li><li>Enjoy a cup of basil tea by infusing chopped basil leaves in boiling water for eight minutes.</li><p>If you put basil in a glass of water it will stay fresh a very long time and will sprout roots. You can then transplant it to your garden. </p><p><strong>WHO GREW THIS?</strong><br />Here is what you will find in this week’s box.<br />-Seasonal Stone Fruit<br /><strong>The Peterson Family, Kingsburg<br /></strong>-Tomatoes<br /><strong>Hans Wilgenberg, Dinuba<br /></strong>-Green Beans<br />-Red Lettuce<br />-Nantes Carrots<br />-Mediterranean Cucumbers<br />-Basil<br />-Irish Red Potatoes<br /><strong>T & D Willey, Madera</strong><br />*Denotes Large Box Only<br />Contents may vary due to availability on day of delivery.<br /><br /><strong>IT’S A GIFT</strong><br />Several of you have asked for some way of being able to give a box of produce as a gift without having to pay an extra box deposit, or be concerned with getting the re-usable box back from the “giftee”. If you check out the add-ons you will see that you now have the ability to purchase a large or small box that will be packed in a disposable box. The contents of the box will be identical to the contents of the large or small box distributed to subscribers on that week’s delivery. What a great way to say “I wish you well”.</p><p><strong>Blueberry Coffee Cake</strong> Preheat Oven to 425º<br />1 ½ cups flour ½ cup sugar<br />1 Tbsp baking powder 1 tsp cinnamon<br />½ tsp salt<br />Combine in a large mixing bowl<br />Gently fold in 1 ½ cup blueberries<br />1 egg ½ cup milk<br />¼ cup butter, melted (or oil) Whisk together in a small bowl. Add to flour mixture and stir carefully. Batter will be very stiff. Spread into a greased 8 x 8 inch pan or 2 loaf pans.</p><p>1/3 cup sugar 1/3 cup flour<br />1/3 cup nuts, chopped 2 Tbsp butter<br />1 tsp ground cinnamon<br />Mix together until crumbly and sprinkle over batter. Bake in preheated oven until top is light golden brown, 20-25 minutes. Serve warm or at room temp. Double for a 9 x 13 pan<br /><br /><strong>Green Beans<br /></strong>1 pound green beans cut into 1-2 inch pieces<br />Cook in a small amount of water until crisp tender, 5-10 minutes.<br />Drain. In 1 Tbsp oil sauté ¼ cup minced onion and 1 clove minced garlic. Add 2 Tbsp minced fresh basil; 1 cup chopped tomatoes and cooked green beans. Cover and cook about 5 min. Season to taste.</p>Mark Hallhttp://www.blogger.com/profile/06288991974057127120noreply@blogger.com0tag:blogger.com,1999:blog-4834343025500108454.post-14467998166871048772008-06-07T14:16:00.000-07:002008-06-07T14:19:28.302-07:00Week 40I had a lot of fun in Bakersfield last Saturday while making sure the truck got off on time. There were a couple of ladies there excitedly going through their boxes together so I got to tell them about each farmer who grew their produce and how to handle it at home and stuff. Then one said incredulously, “I couldn’t get near this much stuff at the farmer’s market for this price!” (Despite your best intentions, you probably wouldn’t force yourself to buy all Organic either.) That made me think that there are probably a lot of our subscribers who could use a short course on California/U.S. farmers markets historically as well as economically from a farmer’s perspective.<br /> Don’t ask me why, but you can’t just ship your produce to a store in any old container. Oh no comrade dis vould be verboten! There are federal and state container and markings laws that have to be followed. As a matter of fact, each commodity has a board or panel that must recommend to the feds any new packaging or markings. It’s a lengthy process that takes about a year. It’s not as bad now as it used to be, but a couple times in my career, I’ve had an idea that I felt would give us a competitive advantage and found myself in the difficult position of having to get permission from our competition who conveniently delayed approval until they could get up to speed themselves.<br /> Enter our beloved “Governor Moonbeam” late 60’s early 70’s with the farmer’s market exemption. Basically, if I pay some fees to the ag commissioner of the counties I farm in, he certifies that I actually grow certain things and that gives me the privilege of selling my own product and that of two of my neighbors at a “certified farmers market” (more fees) where they charge me fees to sell at their market. The neighbors of course aren’t allowed to pay me for selling their stuff. No, we all just love each other and they sell my stuff in return for my selling theirs. It has become a viable option for some farmers and a lot of fun for many communities. The economic advantage a farmer has vs. selling wholesale is this reduction of packing costs as well as keeping the retail mark-up for himself. The consumer benefits by getting a fresher product and the perception that “this guy grew my food”.<br /> I did farmer’s markets one year after hail messed up my crop and frankly had a blast at it. Both of my brothers have done ‘em, one for over 10 years.<br /> Here’s the bottom line. You can’t move more than a few boxes of any one item during the 4 hour course of a market. To the extent you’re at the market, you’re not farming and to move any amount of product or provide for your family, you’ve always got to be at some market. You find yourself in this catch 22 of wanting to farm but never having the time. The big addictive plus is the customer interaction.<br /> The reason we’re able to do this as we are and as we grow even better, is that each farmer is able to be a professional at what he does, efficiently producing Organic farm products yet marketing them directly to you guys with greatly reduced packing costs in most cases. The second advantage is that he’s getting a fair price immediately at harvest instead of the common 6 weeks and now we’re at a level where we can estimate volumes and set price before planting. Lastly, as you in the south valley can see, as we’re able to shift to larger trucks, we can get it from the farm to you for less than a cup of fuel / box, beating out even a Prius! I hope this helps and wasn’t too boring.<br /> <strong>EAT HEALTHY!!!!!</strong><br /><strong></strong><br /><strong>GREEN BEANS</strong><br /> Depending on your age you may remember helping your mother “string” the beans before she cooked them. The “strings” that gave these beans their common name, string beans, is seldom found in our modern varieties. Green beans are one of only a few varieties of beans that are eaten fresh. They are picked while immature and the inner bean is just beginning to form. Green beans are a classic favorite and can be eaten raw or cooked, hot or cold. They are great in salads, casseroles, sautéed or steamed and from summer to early fall they are at their very best.<br /> You wouldn’t know it to look at them but green beans pack a power punch when it comes to nutrition, and at the same time they are very low in calories. You can eat a whole cup of green beans for only 43.75 calories! If you are looking for an excellent source of vitamin C, vitamin K and manganese you will find it here. Want a good source for vitamin A, dietary fiber, potassium, folate and iron? Here it is. When you add to that magnesium, thiamin, riboflavin, niacin, copper, calcium, protein, phosphorous, and omega-3 fatty acids you know you are serving your family nutrition.<br /> Store unwashed fresh green beans in a plastic bag kept in the refrigerator crisper. Whole beans stored this way should keep for about seven days.<br />When you are ready to use them, wash them off and snap or cut off the ends and then snap or cut into preferred lengths.<br /><br /><strong>REMEMBER THE ADD-ONS</strong><br /> “Gosh, I know I ordered add-ons but since it was almost a week ago I don’t remember exactly what I ordered.” Do you ever find yourself thinking that on delivery day? Or, perhaps you had someone else pick up your order but they didn’t get all of your add-ons. Maybe you got home and realized that you had ordered 2 dozen eggs but only got one. Have you ever experienced one, or all, of these scenarios? Your host has a list of what you ordered, and will do everything possible to make sure you get your whole order, but it is critically important that you check, before you leave the site, and make sure you have everything you ordered and paid for. A tool that can be used for this is the Invoice that is emailed to you each Monday. On that Invoice is a list of all of your add-ons. We suggest that you bring a copy with you and, before you leave, make sure you got everything on the list. If you are having someone else pick up your order for you, forward them a copy of the invoice and ask them to bring it with them so they are not in doubt.<br /><br /><strong>WHO GREW THIS?</strong><br /> Here is what you will find in this week’s box.<br />-Seasonal Stone Fruit<br /><strong>The Peterson Family, Kingsburg<br /></strong>-Red Onions<br />-Summer Squash*<br /><strong>Ginger Balakian, Reedley<br /></strong>-Green Leaf Lettuce*<br />-Carrots<br /><strong>California Organic, Lamont<br /></strong>-Mediterranean Cucumbers<br />-Basil*<br />-Red Batavian Lettuce<br />-Green Beans<br /><strong>T & D Willey, Madera<br /></strong>*Denotes Large Box Only<br />Contents may vary due to availability on date of delivery.<br /><br /><strong>WASH IT FIRST</strong><br /> Organic produce does not have chemical residue, but Mother Nature has a way of adding unwelcome elements to our produce since it is grown outdoors. All produce should be washed before you eat it.<br /><br /><strong>GROWER LINKS</strong><br /> When you visit the add-on pages you will see a new addition. If the grower providing an add-on has a website there is a link available so you can check them out.<br /><br /><strong>Greek Pasta Salad</strong><br />12 oz dried penne (4 cups dry)<br />1 medium cucumber halved lengthwise and sliced <br />½ - 1 red onion sliced thinly<br />1/3 cup pitted olives, green or black, halved<br />Cook pasta according to pkg. directions, drain in a colander & rinse with cold water. In a bowl toss together the cooked pasta, cucumber, onions and olives.<br /><br />½ cup olive oil ½ cup lemon juice<br />2 Tbsp fresh basil or 2 tsp dried & crushed 4 cloves garlic, minced<br />2 Tbsp fresh oregano or 2 tsp dried & crushed ¼ tsp salt<br />¼ tsp ground black pepper 1 cup feta cheese (4 oz)<br />In a jar that can be sealed combine the olive oil, lemon juice, basil and oregano, garlic, salt and pepper. Cover and shake well. Drizzle over pasta mixture, toss to coat. Cover and chill in frig for at least 2 hours. Add feta, toss and serve. Halved cherry tomatoes may be added as an option<br /><br /><strong>String Beans with Shallots</strong><br />1 lb fresh string beans, ends removed Salt<br />2 Tbsp butter 1 Tbsp olive oil<br />3 shallots, diced ½ tsp freshly ground pepper<br /><br />Blanch the string beans in a large pot of boiling salted water for 1 ½ minutes. Drain immediately and immerse in a bowl of ice water.<br /><br />Heat the butter and oil in a very large sauté pan or large pot and sauté the shallots on medium heat for 5-10 minutes, tossing occasionally until browned. Drain the string beans and add to the shallots with ½ tsp of sat and pepper. Heat only until beans are hot.Mark Hallhttp://www.blogger.com/profile/06288991974057127120noreply@blogger.com0tag:blogger.com,1999:blog-4834343025500108454.post-18147531545093874232008-06-02T20:53:00.000-07:002008-06-02T20:57:39.668-07:00Week 39Walk into any class of 4 & 5 year olds and ask ‘em “Who here can sing really well?” and every hand goes up. They’ll even start singing to prove it. “Which of you can dance?” Not only will you get all hands in the air, but you’ll get some pretty impressive improvisation on the old dance floor that would cause the judges to pull out some high cards. “Are there any artists in the room?” Well just come over here to the finger paints and crayons and budding Rembrandts and Michel-angelos will show you the most exuberant displays of creativity you’ve ever experienced. And if you still aren’t convinced of the true value of these creations, just follow ‘em home where the refrigerator – already covered with similar creations will yield to this latest masterpiece. Every one will stop dead in their tracks to marvel at this and other works on display in this most revered focal point of the home (except siblings who really don’t know anything at all about art). Fast forward a few brief years to Junior high and ask the same questions and what a difference. I was the Jr. Hi Sunday school teacher for 22 years (penance for the grief I caused) and I can tell you that one or two hands on each subject are a struggle and then with the caveat of “I’m pretty good at this particular type of art, but not that”. What happened in 9 years??<br />You’ll like this story. Here in Kingsburg, we have a beloved Elementary school vocal instructor named Avon Shakespeare. Retired at least 15 years now he was my singing instructor / choir director from kindergarten through 8th grade. I still love to sing and the louder the better. I took his 7th & 8th grade choirs (it was either that or sewing since I already had wood shop). Towards the end of 8th grade, he held me after class and after everyone was out of the room said “Vernon, you don’t sing very well, but you have a lot of confidence!”<br />Back to our Kindergarteners turned Jr Hi-ers. The world taught us there’s a lot of stuff we just aren’t very good at. Who Cares??!!<br />Always ask for crayons if the restaurant has ‘em. The waiter’s sure not going to be critical and you’ll have fun while eating less bread.<br />Here’s the deal. We get old to the extent we accept the implication, when really aging well is the art of doing more with less. When my pick-up was new, I covered 35,000 miles a year. I do half that now and get twice as much done.<br />We grow cynical to the extent we accept “there’s nothing we can do to change it” when realistically, with-in our own sphere of influence at least, “it” has just been put on the endangered species list. Folks, if something’s not right, and there’s nothing we can do about it, there’s no sin in going on. But if there’s a chance at putting it right, pity the fool who’d stand in front of that train.<br />I know you believe that or you’d be paying double for not so fresh Organic. And I know you’ll stay forever young as you take on whatever’s not right in your own world. <strong>EAT HEALTHY!!!</strong><br /><br /><strong>RAINER CHERRIES</strong><br /> Have you been missing out? Once you taste Rainer cherries you may think so. Many of us have grown up to believe that only bright, red cherries are sweet and good to eat.<br /> The Rainer cherry has a creamy yellow flesh and is yellow and red on the outside. Being a hybrid between the Bing and Van cherries, two of the sweeter varieties, it is one of the sweetest and most prized cherries grown. They are generally more expensive than the red varieties and in fact may sell for as much as a dollar each in Japan. The reason that these cherries are valued so much is that they are loved by many for their sweetness, but they have a short growing season and are notoriously difficult to grow. Extreme heat and excessive rain can easily damage the cherry crop. Both of which we have been experiencing in the past two weeks.<br /> Cherries should be stored in the coldest part of your refrigerator, usually near the back. Cherries can decay more in one hour at room temperature than they can in twenty-four hours at 32º F.<br /> Just as with berries, cherries should not be washed until you are ready to use them. This will help to preserve the cherries. If you don’t plan to use ripe cherries within six days you should freeze them. To do so wash and drain them until they are dry. Spread the cherries evenly over a cookie sheet and freeze them. After they are frozen solid transfer them to a plastic bag. Your cherries will keep up to a year this way.<br /><br /><strong>PLUOTS<br /></strong> Is it a plum or is it an apricot? Pluots are a cross between the two. But wait, isn’t that what we just had in an Aprium? Yes, but no. <br /> You would think that crossing a plum with an apricot would be the same as crossing an apricot with a plum but that is not the case. Pluots are one-third apricot and two-thirds plum and so bear a strong resemblance to plums, but have a sweet, intense flavor, and are rich in vitamin A. The pluot was developed, through cross-pollination, in the 1990’s. This was achieved by Fred Zaiger who also developed the aprium. There are now several varieties of pluot available with colors that range from pink to red.<br /> Pluots are juicy and sweet, which makes them a favorite of most kids. They can be served raw or cooked and can be used in the place of both plums and apricots in your favorite recipes. Try them on their own, mixed with yogurt or as a topping for your favorite ice cream.<br /> Once pluots are fully ripe they should be stored in the refrigerator to keep them fresh.<br /><br /><strong>WHO GREW THIS?</strong><br /> Here is what you will find in this week’s box.<br />-Flavor Rosa Pluots<br />-Rainer Cherries<br /><strong>Jeff White, Kingsburg<br /></strong>-Red Onions<br />-Summer Squash<br /><strong>Ginger Balakian, Reedley<br /></strong>-Lettuce<br />-Baby Beets*<br /><strong>T & D Willey, Madera<br /></strong>-Carrots<br />-Russet Potatoes<br />-Leeks*<br />-Green Peppers*<br /><strong>California Organics, Lamont<br /></strong>*Denotes Large Box Only<br />Contents may vary due to availability on date of delivery.<br /><br /><strong>ADD-ON CHERRIES</strong><br /> It looks like the Rainer cherries came through this week’s rain OK. That means we are able to offer them as an add-on for next week’s delivery. If you want to purchase a 10 pound box they are available and you may order them off of the add-on list, but you must order them before 9:00 on Monday morning. To do so, login to your account find your Subscription Dashboard and the Edit This Week/Add-on button.<br /><br /><strong>Zucchini Pancakes</strong> Yield: 3 Servings<br />½ cup all purpose flour ½ cup grated Parmesan cheese<br />½ tsp dried oregano Salt and pepper to taste<br />1 egg, beaten 2 Tbsp chopped onion<br />2 Tbsp mayonnaise 1 ½ cups zucchini or other similar<br />2 Tbsp butter or margarine squash<br />Sour Cream, optional<br />In a bowl combine the flour, Parmesan cheese, oregano, salt and pepper. Combine egg, onion, mayonnaise, and squash; stir into dry ingredients until well blended.<br /> In a large skillet, melt butter. Drop squash mixture by cupfuls into skillet; press lightly to flatten. Fry until golden brown, about 2 minutes on each side. Drain on paper towels. Serve with sour cream if desired. <br /><br /><strong>Zucchini Bread</strong><br />3 eggs 3 cups flour<br />2 cups sugar 1 tsp baking soda<br />1 tsp baking powder 1 tsp salt<br />1 tsp cinnamon 1 cup vegetable oil<br />2 cups shredded zucchini or other summer squash 2 tsp vanilla extract<br />½ cup chopped nuts 1 tsp grated lemon peel<br /><br />Combine eggs and sugar. Beat in oil, vanilla and lemon peel. Combine the dry ingredients; gradually add to sugar mixture and mix well. Stir in squash and nuts. Pour into 2 greased 9 inch x 5 inch x 3 inch loaf pans. Bake at 325 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.Mark Hallhttp://www.blogger.com/profile/06288991974057127120noreply@blogger.com4tag:blogger.com,1999:blog-4834343025500108454.post-21268959072698043512008-06-02T05:45:00.000-07:002008-06-02T05:59:08.691-07:00Week 38The average (whatever that means) American I’m told eats about 15 different produce items in a year. Potatoes, carrots, onions, bagged salad, bananas, apples… you get the idea. BOOORIIING!!! No wonder folks get tired of eating at home. We’re doing almost that many any given week. Variety as they say, but variety not only to keep things interesting, but because each plant delivers different nutritional values. We need to be eating a varied diet of nutrient dense food, a portion of that raw in order to thrive.<br /> Speaking of thriving, I put half of our home ranch chickens on a probiotic this flock as an experiment to see what would happen. Wow. Better livability, color, less odor because the droppings are firmer. Coincidently, I just visited a couple hours ago with Dr. Stephen Gorton whose company manufactures a probiotic (good micro-organisms) product that we’ve used to combat fungal problems in our fruit. He told me that he had developed this product we’re using on fruit initially for an unnamed meat packer. He was getting the same results I’m seeing in chickens from this other product 30 years ago in the hog business. So I asked him how come nobody’s using it?<br /> “It cost $2.00/ pig which was less than the antibiotics they were using, but the independent vets would lose their kick-back from the pharmaceutical companies” Stephen stood right on my farm and told me that story 2 hours ago. Sounds like some conspiracy malarkey, but he’s an honest guy, and follow the money. There’s sure a lot we just don’t know, but the little we do know is probably enough. More real stuff. Less fake stuff = better health in all areas. It’s truly amazing the connectedness between micro-organisms and plants and people<br /> Our local leafy guys got nuked by the heat last week.<br /> Nectarines are Zee Fire from our Nomura farm and peaches are Zee Diamond from right here in front of the house. We’ve decided to just do “field run” in the box which will mean less volume, but truer to the stated guidelines when you signed- up. I really only had one complaint, but what we’ll do is continue to offer the #2 cosmetically challenged stuff at a real cheap rate for those who want to make smoothies or just have for snacking and sharing. <strong>EAT HEALTHY</strong><br /><br /><strong>BELL PEPPERS<br /></strong> Ever wonder where some of our vegetables originated? It is hard to imagine that some of the things we eat have been around for centuries. Such is the bell pepper. Peppers, of various varieties, actually date back to 1492, when Columbus and his explorers discovered sweet and hot peppers in the West Indies and took samples back to Europe. The Europeans quickly made peppers a popular food, spice, and condiment. Just twenty years later travelers throughout the West Indies, Central America, Mexico, Peru and Chili found varieties of bell peppers growing in those areas. Most Americans still prefer the sweet peppers.<br /> The most common varieties of bell peppers turn from green to red and as they mature on the vine they become sweeter. The bell pepper is eaten raw, cooked, roasted, or in vegetable platters.<br /> A medium bell pepper contains only 30 calories and no fat but has 2g of dietary fiber and 150% of the recommended vitamin C intake.<br /><br /><strong>ROASTING A BELL PEPPER<br /></strong> To roast a bell pepper place the whole pepper on a foil lined baking sheet under the broiler. Broil until the skin has blistered completely, turning often. Place the pepper in a brown paper bag, close tightly for 15 minutes until the charred skin steams loose from the flesh. Remove from the bag and cut lengthwise so the stem, seeds and membrane can be removed. Cut the pepper into quarters, peel and discard the skin. <br /><br /><strong>RUSSET POTATOES<br /></strong> The potato is often known as the world’s most important vegetable. In many countries it is the staple of the diet. The potato was long ago adopted as the primary food crop in Ireland. Potatoes are a healthy choice because they are fat free, very low sodium and a high source of fiber and vitamin C. Russets, however, do have high sugar content.<br /> Do not wash raw Russet potatoes before storing them. If you do so it will speed development of decay. Russet potatoes should be stored in a cool 40-50º environment that is well ventilated and dark. This will inhibit quick sprouts from growing. If your potatoes do begin to sprout or grow, cut off the sprouts.<br /> Do not refrigerate or freeze uncooked potatoes as this changes the potatoes’ starch into sugar which will change the taste of the potato and darken the flesh when it is cooked. Prolonged exposure to light causes greening of potatoes and may make them taste bitter. If this occurs peel or pare the green area from the potato before you use it.<br />Bar-B-Que’d Vegetables<br />Cut squash into wedges or pieces, depending on variety, and place on a piece of aluminum foil with onions, bell peppers, and carrots. Drizzle with olive oil, seal foil into a pouch and put on the grill while grilling your meat. The vegetables will be cooked but still a bit firm, not over cooked. Try the squash and onion alone or add other firm vegetables to the mix.<br /><br /><strong>WHO GREW THIS?<br /></strong> Here is what you will find in this week’s box.<br />-Seasonal Stone Fruit<br /><strong>The Peterson Family, Kingsburg<br /></strong>-Squash<br /><strong>Ginger Balakian, Reedley</strong><br />-Carrots<br />-Celery<br />-Russet Potatoes<br />-Green Bell Peppers<br />-Dill*<br /><strong>California Organics, Lamont<br /></strong>-Lettuce<br />-Cucumbers*<br /><strong>T & D Willey, Madera<br /></strong>*Denotes Large Box Only<br />Contents may vary due to availability on date of delivery.<br /><br /><strong>IS SOMETHING MISSING?</strong><br /> All of your boxes are packed by human hands and as we all know “to error is human”. We apologize for any inconvenience this may cause, but if you get your box and an item has been omitted please let your host know right away and we will make every attempt to get you a replacement of that item the following week, or replace it with something else, if that item is no longer available.<br /><br /><strong>Scrumptious Squash Casserole</strong><br />4 medium squash, sliced ¼” thick 3 carrots, shredded<br />1 onion, chopped 1 can cream of chicken soup<br />1 cup sour cream 1 cup seasoned croutons<br />Butter<br />Boil squash until tender. Sauté carrots and onion in butter until limp. Add soup and cream, mix. Add ¾ cup of the croutons and squash, stirring gently. Pour into greased casserole. Put remaining croutons in 1 Tbsp. butter and heat until coated. Sprinkle over top of casserole.<br />Bake at 350° for 20-25 minutes<br /><br /><strong>Bar-B-Que’d Vegetables<br /></strong>Cut squash into wedges or pieces, depending on variety, and place on a piece of aluminum foil with onions, bell peppers, and carrots. Drizzle with olive oil, seal foil into a pouch and put on the grill while grilling your meat. The vegetables will be cooked but still a bit firm, not over cooked. Try the squash and onion alone or add other firm vegetables to the mix.<br /><br /><strong>Fruit Ice Cream<br /></strong>4 cups mashed fruit 4 cups sugar<br />4 Tbsp lemon juice 1 pt whipping cream<br />Stir together and put into ice cream freezer. Fill with milk(any percent you wish) and freeze, according to freezer directionsMark Hallhttp://www.blogger.com/profile/06288991974057127120noreply@blogger.com0tag:blogger.com,1999:blog-4834343025500108454.post-74348171574378776192008-05-17T17:39:00.000-07:002008-05-17T17:54:59.801-07:00Week 37On the fruit farm, what we’ve experienced weather wise this year has been text book perfect. Plenty of chilling in the winter. Plenty of rain through mid February to get deep moisture. Then like a switch was thrown, the rain stopped right at bloom time to give us a disease free fruit set. Since then, we’ve had consistent cool weather so our sizing is excellent. Now we’re getting the heat we need to put some sugar in the stuff. My guess is that we get a year like this about every 15. Truth is, I’ve got a great memory, it’s just not very long but I can’t remember a year like this ever. In any 15 years, you’re going to have 4 with hail damage from slight to total. 5 with inadequate chilling. 5 with a wet bloom. And I haven’t mentioned frost and wind damage. Labor shortages…..<br />BUT on any of the other 14, we would call this normal. NO, NO, NO, NO, NO! Normal is frost, and wind and rain. We describe perfect as normal and any deviation from that as abnormal. It carries over into our every day lives. You get the picture I’m sure. We really need to be rejoicing when our families’ all healthy, the bills are mostly paid, there’s groceries in the pantry and the car starts in the morning. Folks, an attitude of gratitude is the basis of a healthy life every bit as much as Organic nutrient dense produce. Let’s start celebrating what every-body else calls normal and accepting deviations from perfection as the NORMAL challenges of life.<br />Well, we’re in the thick of the early harvest. 4 in the morning ‘til midnight next few weeks and then we’ll go to just ½ days (12 hours is half a day isn’t it?) Part of my original spiel was NO stickers. What I want to do is just a field run bunch of Organic fruit for you guys. A range of sizes the way they come off the tree. Right now, Organic fruit is really valuable but I still want to give you an abundant amount so what we’re going to do for a bit is focus on the cosmetically challenged stuff. Great to eat but with a slight blemish. I can give you 3X the amount and you’re not selling it you’re eating it. Down side, there’ll be some stickers for a bit, but it’s what our family eats. My own dad in the middle of the orchard would hand me the “split pit” to eat and say “these are the best”.<br />Next week you’re going to get Ginger Balakian’s squash. She grows 27 different kinds, so who knows which kind will be in your box, but you’ll be tempted to just leave it on the counter or paint a picture of it it’s so pretty.<br />Lots of the veg guys were frozen out a month ago and that’s contributing to the very tight supplies. That should ease over the next couple weeks as the new plantings come on line.<br />On the web, you’ll see Seasonal #2 stone fruit at a really incredibly cheap price. I want you to have all you want for smoothies and Ice Cream and just sharing with your friends and co-workers. I believe this will be one of the truly great benefits of being part of this. It’s what I do and you’re now insiders. Wait for Zee Lady’s July 5th for canning. I’ll let you know the week before. <strong>EAT HEALTHY!!</strong><br /><br /><strong>WEBSITE TOOLS<br /></strong>This will be old news to some of you but we have many new subscribers so this week we are including some information about your tools on the website. It will be a good refresher for everyone.<br />If you are going to be out of town or simply do not want to receive your produce on any given week you have the ability to place yourself on vacation. When you do so you will not be scheduled for delivery that week. The requirement on vacation stops is that they must be set a minimum of 10 days prior to the scheduled delivery. That means the delivery day does not count in the 10 days. When you login and select Set Your Vacation Weeks it will be immediately obvious to you whether or not you can still set a date for vacation because if you can it will be available on the list of delivery dates shown to you. This view will give you dates going out a full year so as soon as you know you are going to be gone get that vacation scheduled.<br />We do not have the ability to schedule your vacations for you, only you can do it. Once you are inside that 10 day window your order will be charged and processed. If you find out at the last minute that you are going to be gone you may have someone else pick up your order for you.<br />Many subscribers use the vacation system to schedule delivery on an every other week basis. If you have vacation scheduled, and decide you want your delivery, simply go to “Edit This Week” before 9:00 on Monday and make the change.<br /><br />You may see other subscribers picking up eggs, chicken, extra fruit, etc. at the delivery site and wonder how you can too. Once again, login and look at the right hand side of your screen. You will see your “Subscription Dashboard” and the date of your upcoming delivery. Under that you will find a bar that is titled “EDIT THIS WEEK/ADDONS”. When you select that you will be taken to a page that will show you the items that you may purchase in addition to your box of produce. We are in the process of making improvements to this area of the site so the look may change but the function is the same. Simply enter the quantity you would like to purchase and Add to This Week’s Delivery. The cost of those items will be added to your charges on Monday morning and we will deliver them with your produce that week.<br />Your account page is your private area. No one else can view it, change it, or cancel your subscription. Not even us. Take some time to login and look at all of the different areas available to you. If you ever have questions don’t hesitate to ask.<br /><br /><strong>WHO GREW THIS?</strong><br />Here is what you will find in this week’s box.<br />-Seasonal Stone Fruit<br /><strong>The Peterson Family, Kingsburg</strong><br />-Carrots<br />-Green Leaf Lettuce*<br /><strong>Grimway Farms, Bakersfield<br /></strong>-Tomatoes<br /><strong>Hans Wilgenburg, Dinuba</strong><br />-Crookneck Squash*<br />-French Breakfast Radishes<br />-Red Spring Onions<br />-Bloomsdale Spinach<br />-Beets<br />-Lettuce<br /><strong>T & D Willey, Madera</strong><br />*Denotes Large Box Only<br />Contents may vary due to availability on date of delivery.<br /><br /><strong>IS IT GOING TO EXPIRE?</strong><br />Don’t forget about us when your credit/debit card expires and you get a new one. Login and find the EDIT button under your User’s billing information. Select EDIT and enter the new expiration date.<br />In the same vein, if your card is canceled because it has been lost or stolen you must enter your new card number. Thank you, in advance, for keeping your card information updated.<br /><br /><strong>Oatmeal Cookie-Fruit Pizza</strong> Preheat Oven to 350º<br />Cookie Crust<br />2 Tbsp butter ¼ cup honey<br />½ cup light brown sugar 1 egg white<br />1/3 cup applesauce 2 tsp vanilla extract<br />1 cup flour 1 tsp baking soda<br />½ tsp salt 1 tsp cinnamon<br />1 ½ cup old fashioned oats 1/3 cup nuts (optional)<br />Cream the butter, honey, and brown sugar together in a mixing bowl. Add egg white and combine. Mix in the applesauce and vanilla. Mix together flour, baking soda, salt and cinnamon. Add to sugar mixture stirring just to combine. Gently stir in oats and nuts. Spray a 12 inch pizza pan with Pam or cover with parchment paper. Spread the batter on the pan and bake until lightly browned, 30-35 minutes. Let cool.<br /><br />Topping<br />8 ounces cream cheese 1 cup powdered sugar<br />Cream together until smooth. Spread on cooled cookie crust leaving a ½ inch border around the rim.<br /><br />Fruit<br />Slice seasonal fruit (peaches, nectarines, apricots, etc.). Place on top of cream, in pattern or randomly.<br /><br />Glaze<br />2/3 cup sugar 3 Tbsp cornstarch ¼ cup waterBring above ingredients to a boil and cook until clear. Drizzle on top of fruit to give a shine to the pizza. A cup of mashed fruit may be added to the glaze for color and flavor. Chill. Slice into wedges and serve.Mark Hallhttp://www.blogger.com/profile/06288991974057127120noreply@blogger.com0tag:blogger.com,1999:blog-4834343025500108454.post-36819022298066002272008-05-10T23:43:00.000-07:002008-05-10T23:50:53.088-07:00Week 36So what in the world’s an<strong> APRIUM</strong> any how? Well, to look at it you’d call it an apricot, kind of like a pluot looks like a plum. An industry hero named Floyd Zeiger up in Modesto makes around 150,000 crosses of various fruits and nuts a year. He replicates each one 15 times, keeps track of the parents, plants the resulting seeds in a nursery, grows the tree and evaluates the fruit resulting eventually in a dozen new varieties a year of peaches, plums, nectarines, apricots, almonds, and all the jazzy stuff like donut peaches and nectarines, pluots, apriums and you name it. Floyd’s got to be up in his seventies and still going strong. I saw him last week receiving the national peach council’s award of accomp-lishment. After a 15 minute introduction by a guy who flew in from Carolina, Floyd walked up, received the plaque, bent over to the mic and said “Thanks” and went back and sat down to thunderous applause. When you’re the top dog, you don’t need to say much.<br /><p> Anyway, an Aprium is basically an apricot with a little plum bred into it. A Pluot is a plum with a little apricot in it. Floyd would call it an “interspecific” cross. A side note, if you’re up at Floyd’s around noon time, his wife will feed you lunch topped off with Pluot pie. You’ll be eating with farmers from Spain and Italy, Georgia and the Carolinas who’ve come to see the latest.<br /> A given variety of stone fruit harvests over about a 10 day period. Therefore, in order to have peaches say from May through September, takes a minimum of 15 different varieties with precise harvest dates. When we’re looking at new varieties, we’re comparing them in our minds to what is currently available in that time slot. We’re looking for:<br /> 1. appearance<br /> 2. size<br /> 3. ship-ability (durability)<br /> 4. flavor<br />Sadly, in that order. In 33 years and millions of boxes, I have yet to be slammed (not paid) due to poor flavor. I’m regularly slammed because of excess flavor (ripe)</p><p> The reason is simple. Commercially we don’t sell fruit to people who eat it, we sell fruit to people who sell it to other people, and the producer consumer connection is lost. When I get rewarded for 1-3 and punished for 4, guess which traits are emphasized. Secondly, the higher the flavor, the more difficult and delicate they generally are to handle and the greater the likelihood of getting slammed. This Tasty Rich in your box took me literally three X’s the effort to handle today as another apricot, but there’s no comparison in the flavor. ENJOY.<br /> We get a year like this about every 15. Harvest has been going about a week now and what a joy! The fruit is just great. Could use a little more heat to bring the flavor along, but who’s complaining.<br /> If you want to make some apricot jam or can some, I’d wait for the Pattersens in mid June. We’ll have peaches and nectarines next week and maybe a few more Apriums. Pace yourselves now. It takes a bit to build up capacity.<br /> <strong>EAT HEALTHY!!!! Vernon</strong></p><p><strong>SPRING ONIONS<br /></strong> What we term as a spring onion resembles a green onion but has a slightly more rounded and defined bulb and is typically larger. The flavor of a spring onion is a bit hotter and has a little more bite than a green onion but they can be used in much the same way. Just remember, since they can be stronger less may be better.<br /> Spring onions also resemble leeks but are smaller and milder in taste. The red spring onions offer bright color to green salads and are ideal for potato salad and other uncooked uses. You may also use them as an accent in soups, stir-fries and casseroles. The tops of spring onions have a stronger flavor than chives but milder than onion. They can be used in pretty much any dish that calls for chives or onion flavored ingredients. Try adding the sliced green tops to fried rice. When the rice is done, turn off the heat and stir in the onion tops. The heat in the rice is enough to cook them. Use them to top your baked potato, or added to omelets.<br /> Spring onions are great sliced very thin and sautéed with fresh spring and summer vegetables. Add them to sautéed mushrooms with about 30 seconds to go.<br /> Since the spring onion is fresh and not dried, like most of the onions purchased in this country, they must be properly stored to maintain their freshness. The onions should be placed in a plastic bag in the crisper of your refrigerator until you are ready to use them. </p><p><strong>APRICOTS</strong><br /> This week we have Apriums and in future weeks we will have other varieties of apricots so let’s learn a little bit about them. As with most fruits the apricot is soft to the touch and juicy when it is fully ripe. They should be eaten as soon as possible once they become ripe. <br /> You should keep apricots cool to prevent over ripening. Place them in a bag in the refrigerator crisper and they may keep for up to a week. For the best flavor, let the apricots warm to room temperature before eating them. Wash the fruit only when you are ready to eat it. If you have hard apricots they can be easily ripened by placing them in a paper bag for a day or two. Be sure to check on their progress so they do not over ripen.<br /> Apricots are well suited to freezing for future use. To freeze fresh apricots, simply half the fruit, remove the stone, and place on a baking sheet in the freezer until they are frozen. You can then pack them in a plastic freezer bag and use them as needed.<br /> Apricots are not just for jam or desserts; try them in green salad or in cooked dishes too.</p><p><strong>WHO GREW THIS?</strong><br /> Here is what you will find in this week’s box.<br />-Aprium Apricots<br /><strong>The Peterson Family, Kingsburg</strong><br />-Russet Potatoes<br />-Cilantro<br />-Carrots<br /><strong>Grimway Farms, Bakersfield</strong><br />-Red Leaf Lettuce*<br />-Romaine Lettuce<br />-Bloomsdale Spinach<br />-English Garden Peas<br />-Beets*<br />-Red Spring Onions<br /><strong>T & D Willey, Madera<br /></strong>*Denotes Large Box Only<br />Contents may vary due to availability on date of delivery.<br /> <br /><strong>THE DOG HOUSE</strong><br /> Ever been in the “doghouse”? Starting next week, if you forget your empty box, that is where you will have to go; or your name at least. When you forget to bring your box to the delivery you will be asked to complete an “In the Doghouse” form which will be kept by your host until the box is returned. Some of the empty boxes seem to have a problem making it back to the site and this will help us keep track of where they are.</p><p><strong>Fruit Cobbler</strong> Preheat Oven to 375º<br />This recipe can be used for any fruit, or mixture of fruits, and will make an<br />8 x 8 cobbler. It can be doubled for a 9 X 13.<br /><br />Cut enough fruit, of your choice, to fit in your baking dish and mix with the following:<br />3-4 Tbsp flour ¾ cup sugar<br /><br />Lightly butter baking dish and place the pre-cooked fruit in dish.<br />Mix the following for topping:<br />¼ cup brown sugar ¼ cup white sugar<br />¼ cup butter softened almost to melt ¼ cup oatmeal<br />½ cup flour<br /><br />Mixture will be chunky. Sprinkle over top and bake for 20 minutes or until fruit is bubbly. Cool and enjoy with some homemade ice cream.</p><p><strong>Honey Dijon Salad Dressing<br /></strong><br />3 Tbsp apple cider vinegar 3 Tbsp sugar<br />1 Tbsp sour cream 1 tsp Dijon mustard<br />1/3 cup light salad oil<br />Whisk ingredients together for a delicious salad dressing. <br />Compliments of Sarah Jackson<br /><br /><strong>Fresh Apricot Basil Salad Dressing</strong><br />1 fresh ripe apricot, pitted 1 Tbsp white vinegar<br />½ Tbsp sugar 2 Tbsp vegetable or olive oil<br />1 Tbsp chopped fresh basil or 1 tsp dried basil<br />Combine pitted apricot, vinegar and sugar in blender, and whirl until blended. With blender running, slowly add vegetable oil until thick and smooth. Stir in basil.</p><p>California Fresh Apricot Council</p>Mark Hallhttp://www.blogger.com/profile/06288991974057127120noreply@blogger.com0tag:blogger.com,1999:blog-4834343025500108454.post-85861771164383464732008-05-06T22:35:00.000-07:002008-05-06T22:41:21.580-07:00Week 35<strong>Paradox</strong>* I’ve been thinking a lot this week about some of the paradoxes we have in our society right now and how they pertain to this Abundant Harvest adventure.<br /><strong>Paradox 1*</strong> Americans spent an all time record 11 billion dollars on kitchen remodels in 2007 while simultaneously breaking all records for restaurant sales.<br /><strong>Paradox 2*</strong> Around 70% of Americans say they eat Organic frequently but only 2% of our food production is Organic.<br /><strong>Paradox 3*</strong> Farmers rank right up there with the clergy in polls of what profession do you trust while Agribusiness (carried out by farmers) is near the bottom of businesses that we trust.<br /><strong>Paradox 4*</strong> Most of us trace our lineage with pride back to poor immigrants who came to America with nothing but desire, took the most menial jobs and worked their way up so the kids (us) could have a better life yet for over 25 years we’ve not provided a legal way for immigrants with only entry level skills to come and do the jobs we’ve risen above.<br /> <strong>*Resolving the paradoxes*<br /></strong> 1* I’m thinking that while we want to value eating and entertaining at home, it would take some sort of really special service that could source varied and exciting produce items and combine them with great recipes to keep cooking at home from becoming boring and eating at home with family and friends exciting. What so many folks have had pointed out in their lives by this subscription is how little we actually eat at home. But with our budgets being stretched so thin, if we swapped one meal a week out, for a home cooked meal, and if that meal were fresh Organic, we’d save a ton on restaurants and be healthier to boot. We all hate to pay for what we don’t use so kind of like a gym membership, if you ponied up for more produce, I’ll bet you’d enjoy staying home to eat it or invite some friends over and share it. Either way we’d be richer in so many ways!<br /> 2* I’m thinking that while folks want to eat Organic, they don’t because of cost, quality and availability. We’ve got that licked.<br /> 3* I’m thinking there’s no face to conventional agriculture and the folks profiting from it don’t even want “country of origin” much less consumer knowledge of the farmer. What’s needed is a “who grew this” attached to all produce we eat.<br /> 4* Maybe some other time. I’m thinking for a start though it would be helpful if we had a place on the website for you to meet the hard working immigrants who’ve come here with nothing but desire who are doing the real yeomen’s work of producing your food. Hard to ignore real folks who picked the strawberries this week.<br /> Hey! I got to be in Bakersfield and Tehachapi last week for the deliveries as well as share your Earth Day events. What a Blast. It was most gratifying to watch you all hanging out and visiting and hear such positive 1st hand reports of the impact this is having. From the bottom of our hearts:<br /> Thank you for <strong>Eating Healthy</strong><br /><br /><strong>ENGLISH GARDEN PEAS</strong><br /> This week’s featured vegetable is chock full of good things from flavor, crunch, and healthy fiber to vitamins and minerals. They are high in carbohydrates, but, fortunately, rather low in calories. It is the English garden pea, probably the most familiar pea to most of us.<br /> The garden pea as we know it today was developed in England; thus the name English pea. Peas, however, have been cultivated for centuries. No one knows exactly when people began cultivating them, but records indicate that by 3000 BC some variety of peas was part of the diet.<br /> Perhaps your experience with peas has been the frozen variety. Or, perhaps you have memories of helping shell peas as a child. No matter your experience most of us have eaten peas. Luckily, since they are grown only during the cooler months, English peas lend themselves well to freezing. To freeze English peas, shell them; discard the pods; then blanch the peas for one to two minutes in boiling water, drain and dip in ice water to stop the cooking process. Drain them again and store in plastic bags or containers in the freezer. Freshly frozen peas should be eaten within six to seven months.<br /> If you are going to eat your peas fresh; shell them when you are ready to prepare them, not in advance. Shelling is simply opening the pod and removing the peas. To store fresh peas place them, pod and all, in a moisture proof bag, and refrigerate them for up to 5 days.<br /><br /><strong>IT’S THE COMMUNITY</strong><br /> We have always said that one of the goals of Abundant Harvest Organics is to encourage the building of “community”. We continue to see that happening at the delivery sites as you spend time visiting with each other and sharing ideas.<br /> Here’s a great idea to take it a step further. You may look at the add-on list and think “I would love to have more of that great spinach, but I would never use six pounds of it”. Or maybe, “25 pounds of peas! That’s a lot of frozen peas.” How about if you get together with other families and share the cost and the bounty?<br /> As fruits and vegetable are in season, we will try to offer as many of them as possible as an add-on so that you will have the opportunity to purchase them in larger quantities. They will be offered in the quantity sold to us by the farmer. Unless you are into canning, freezing or making jam these quantities may be more than can be used by one family so here is your perfect opportunity to build a form of community with one, or more, of the subscribers in your area.<br /><br /><strong>WHO GREW THIS?<br /></strong> Here is what you will find in this week’s box.<br />-W. Murcott Mandarin Oranges<br /><strong>Rick Schellenburg, Kingsburg<br /></strong>-Valencia Oranges*<br /><strong>Marie Ishida & Lynn Takamoto,<br />Porterville<br /></strong>-Tomatoes<br /><strong>Hans Wilgenburg, Dinuba<br /></strong>-Russet Potatoes<br />-Carrots<br /><strong>Grimway Farms, Bakersfield</strong><br />-Red Butterhead Lettuce*<br />-Redleaf Lettuce<br />-Bloomsdale Spinach<br />-Bunched Red Spring Onions<br />-English Garden Peas<br />-Fresh Dill*<br /><strong>T & D Willey, Madera</strong><br />*Denotes Abundant Box Only<br />Contents may vary due to availability on date of delivery.<br /><br /><strong>GOODBYE ORANGES</strong><br /> Yes, sadly it is time to say goodbye to the oranges and mandarins for this year. The good news is that it is the start of a new season. As Vernon has been sharing the fruit trees are heavy laden with delicious varieties of stone fruit. As they ripen they will be harvested and delivered to you fresh and tasty.<br /><br /><strong>Sweet Pea and Potato Pasta</strong><br />12 ounces fettuccine 6 Tbsp olive oil<br />½ lb potatoes, peeled, cut into 1” pieces Salt and pepper<br />1 lb garden peas in their pod, or 2 cups shelled ½ cup Parmesan cheese<br />½ cup spring onions, chopped including green top<br /><br />Cook the pasta according to package directions. Drain the pasta, return it to the pot, and toss with 4 Tbsp of olive oil. While the pasta cooks, place the potatoes in a large pot, cover with water and bring to a simmer. Add 1 Tbsp salt and cook until tender, about 12 minutes. Shell the peas. When the potatoes have 2 minutes left to cook, add the peas to the potatoes. Drain the vegetables and transfer to the pot with the pasta. Stir in spring onions, ¼ cup Parmesan cheese, the remaining olive oil, ¾ tsp. salt, and ½ tsp pepper. Place in bowl and top with remaining cheese. Can be served cold with a salad dressing applied.<br /><br /><strong>Cheese and Spinach Lasagna</strong> Preheat Oven to 350º<br />1 lb cooked spinach Salt and pepper<br />1 lb ricotta cheese 8 lasagna noodles (cooked)<br />2 cups strained tomatoes 8 oz mozzarella cheese, thinly sliced<br />1 Tbsp grated Parmesan cheese<br /><br />Squeeze out any excess water from spinach. Put half in the bottom of an oven proof dish and season to taste with salt and pepper. Spread half the ricotta over the spinach, cover with half the lasagna noodles, then spoon over half the strained tomatoes. Arrange half the mozzarella cheese slices on top. Repeat the layers and finally sprinkle with the Parmesan cheese. Bake for 45-50 minutes or until top is brown and bubbling.Serve with fresh green salad.Mark Hallhttp://www.blogger.com/profile/06288991974057127120noreply@blogger.com0tag:blogger.com,1999:blog-4834343025500108454.post-37662014436214789712008-04-27T18:21:00.000-07:002008-04-27T18:27:44.972-07:00Week 34I 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.<br /> 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.<br /> 1) Bring enough water to cover the beans about an inch to a boil.<br /> 2) Pour in your beans and continue to boil just 2 minutes.<br /> 3) Remove from heat and allow to cool 1 hour or so.<br /> 4) Drain off the water (which now contains the gas producing enzyme) and replace with fresh water.<br /> 5) Cook like normal<br />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.<br /> <strong>Speaking of gas</strong>, 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.<br /> <strong>Erik was the overall winner</strong> 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.<br /> <strong>Farm news.<br /></strong> 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.<br /> Exceptionally cool spring, so we’re a good week behind normal now.<br /> 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. <strong>Just kidding</strong> Lighten up out there, enjoy a sense of humor and <strong>EAT HEALTHY!!!</strong><br /><strong></strong><br /><strong>STRAWBERRIES<br /></strong> 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.<br /> 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.<br /> 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”.<br /> 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.<br /> 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. <strong></strong><br /><strong></strong><br /><strong>IT’S THE WEATHER<br /></strong> 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.<br /> 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.<br /> 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.<br /><br /><strong>WHO GREW THIS?<br /></strong> Here is what you will find in this week’s box.<br />-W. Murcott Mandarin Oranges<br /><strong>Rick Schellenburg, Kingsburg<br /></strong>-Tomatoes<br /><strong>Hans Wilgenburg, Dinuba</strong><br />-Russet Potatoes<br />-Greenleaf Lettuce<br /><strong>Grimway Farms, Bakersfield<br /></strong>-Shallots<br /><strong>John Tobias, Hollister<br /></strong>-Garlic<br /><strong>Christopher Ranch, Gilroy<br /></strong>-Mei Qing Choi<br />-Sugar Snap Peas*<br />-Nantes Carrots<br />-Red Butterhead Lettuce*<br />-Bloomsdale Spinach*<br />-Strawberries<br />-Rainbow Chard#<br /><strong>T & D Willey, Madera<br /></strong>*Denotes Abundant Box Only<br />#Denotes Harvest Box Only<br />Contents may vary due to availability on date of delivery.<br /><br /><strong>WHERE’D THE BOXES GO?<br /></strong> 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.<br /><br /><strong>Carrot Muffins</strong> Preheat Oven to 350º<br />1 ½ cup vegetable oil 2 ½ cups sugar<br />4 eggs, separated and divided 5 Tbsp hot water<br />2 ½ cups flour 1 ½ tsp baking powder<br />½ tsp baking soda ¼ tsp salt<br />1 tsp nutmeg 1 tsp cinnamon<br />1 tsp cloves 1 ½ cusp carrots, grated<br />1 cup walnuts, pecans or almonds chopped; or raisins<br />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)<br /><br /><strong>Cream Cheese Frosting<br /></strong>3 oz package cream cheese ¼ cup margarine<br />2 ¼ cups powdered sugar 1 tsp vanilla extract or almond flavor<br />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.<br /><br /><strong>Fruit Smoothie<br /></strong>2 ± cups any fruit, depending on what is available<br />1 ½ cups plain yogurt<br />1 cup milk<br />3-4 Tbsp honeyAdd to blender, blend until smooth. Enjoy!Mark Hallhttp://www.blogger.com/profile/06288991974057127120noreply@blogger.com0tag:blogger.com,1999:blog-4834343025500108454.post-61002312463400632722008-04-19T21:15:00.000-07:002008-04-19T21:22:14.894-07:00Week 33I 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.<br /> 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.<br /> 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 <br /><br /><strong>MANDARIN? TANGERINE?<br /></strong> 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.<br /> 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.<br /> 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.<br /> 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.<br /><br /><strong>EGGS!<br /></strong> 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. <br /> 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.<br /> The color of the shell is determined by the breed of the hen. <br /> 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.<br /><br />WHO GREW THIS?<br /> Here is what you will find in this week’s box.<br />-Valencia Oranges<br /><strong>Maria Ishida & Lynn Takemoto, Porterville<br /></strong>-W. Murcott Mandarin Oranges<br /><strong>Rick Schellenburg, Kingsburg</strong><br />-Tomatoes<br /><strong>Hans Wilgenburg, Dinuba<br /></strong>-Red Onions*<br />-Shallots*<br />-Garlic*<br /><strong>John Tobias, Hollister<br /></strong>-Romaine Lettuce*<br />-Red Leaf Lettuce<br /><strong>Frank Icardo, Lamont<br /></strong>-Edible Pod Peas<br />-Nantes Carrots<br />-Rainbow Chard*<br />-Bloomsdale Spinach<br /><strong>T & D Willey, Madera<br /></strong>*Denotes Abundant Box Only<br />Contents may vary due to availability on date of delivery.<br /><br /><strong>FEATURED VEGETABLE</strong><br /> 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.<br /><br /><strong>Jasmine Rice Salad with Fresh Peas<br /></strong>2 Tbsp olive oil 1 large onion, finely chopped<br />2 cloves garlic, chopped ½ tsp cumin<br />¼ tsp nutmeg ½ tsp coriander<br />1 tsp minced ginger 2 cups rice (jasmine if you have it)<br />2 cups water Salt & freshly ground pepper<br />1 large carrot, julienned ¼ cup chopped parsley<br />½ pound peas blanched and shocked with ice water to stop cooking process<br /><br />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.<br /><br /><strong>Stuffed Chard with Fresh Marinara</strong><br />1 pound lean ground beef ½ cup plain dry breadcrumbs<br />2 medium shallots, minced, divided 1½ tsp Italian seasoning divided<br />1 tsp garlic powder ½ tsp freshly ground pepper<br />8 large chard leaves, stems removed 1-14 ounce can chicken broth<br />1 Tbsp olive oil ¼ tsp crushed red pepper<br />1-28 ounce can crushed tomatoes ½ cup shredded Parmesan cheese<br />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.<br />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.Mark Hallhttp://www.blogger.com/profile/06288991974057127120noreply@blogger.com0tag:blogger.com,1999:blog-4834343025500108454.post-68867671881409913232008-04-15T22:30:00.000-07:002008-04-15T22:35:28.140-07:00Week 32We’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.<br /> 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!!!<br /> 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.<br /> EAT HEALTHY!!!<br /><br /><strong>EDIBLE POD PEAS</strong><br /> 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.<br /> 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.<br /> 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. <br /> 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.<br /> 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.<br /><br /><strong>CURLY PARSLEY</strong><br /> 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.<br /> 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.<br /> Fresh parsley, properly stored, should last up to a week in the refrigerator.<br /><br /><strong>RAW BUTTER & CREAM</strong><br /> For those of you who have been missing them, the raw butter and cream are back as add-ons.<br /><br /><strong>WHO GREW THIS?<br /></strong> Here is what you will find in this week’s box.<br />-W. Murcott Mandarin Oranges<br /><strong>Rick Schellenburg, Kingsburg<br /></strong>-Navel Oranges<br /><strong>Mark Nakata, Caruthers</strong><br />-Red Onions<br /><strong>John Tobias, Hollister</strong><br />-Garlic<br /><strong>Christopher Ranch, Gilroy<br /></strong>-Red Potatoes<br />-Asparagus*<br />-Curly Leaf Parsley<br /><strong>Grimway Farms, Bakersfield<br /></strong>-Edible Pod Peas<br />-Nantes Carrots<br />-Red Butterhead Lettuce<br />-Red Leaf Lettuce*<br />-Bloomsdale Spinach<br /><strong>T & D Willey, Madera<br /></strong>*Denotes Abundant Box Only<br />Contents may vary due to availability on date of delivery.<br /><br /><strong>RECIPES</strong><br /> 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.<br /><br /><strong>Great Green Vegetable Pasta<br /></strong>1 cup cottage or ricotta cheese 1/3 cup Parmesan cheese<br />½ cup milk (optional if using cottage cheese) 1 clove garlic<br />2 Tbsp basil (dried 2 tsp) ½ tsp salt<br />2 Tbsp parsley (dried 2 tsp)<br />Stir together in a bowl and set aside.<br /><br />12 ounces linguini or spaghetti<br />In a large soup pot of boiling water, start cooking according to package directions.<br /><br />2 cups spinach or broccoli 1 cup green beans<br />2 cups asparagus (cut into segments) 1 cup peas¼ cup green onion, chopped<br /><br />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.<br /><br />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 pepperMark Hallhttp://www.blogger.com/profile/06288991974057127120noreply@blogger.com0tag:blogger.com,1999:blog-4834343025500108454.post-55737748419032185422008-04-06T16:34:00.000-07:002008-04-06T16:42:44.965-07:00Week 31When 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.<br />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.<br />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.<br />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.<br />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?<br /><br /><strong>HEY GUYS WE NEED YOUR HELP!</strong> 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!<br /><br /><strong>IT MUST BE SPRING!<br /></strong>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.<br />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.<br />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.<br />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.<br />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?<br /><br /><strong>HOW ARE WE DOING?<br /></strong>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.<br />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.<br /><br /><strong>WHO GREW THIS?</strong><br />Here is what you will find in this week’s box.<br />-Kiwi<br /><strong>John Fagundes, Hanford<br /></strong>-W. Murcott Mandarin Oranges<br /><strong>Rick Schellenburg, Kingsburg</strong><br />-Small White Potatoes<br /><strong>Family Farm Organics, Madera</strong><br />-Red Onions<br /><strong>John Tobias, Hollister<br /></strong>-Tomatoes<br /><strong>Hans Wilgenburg, Dinuba</strong><br />-Green Leaf Lettuce<br />-Red Leaf Lettuce*<br /><strong>Frank Icardo, Lamont</strong><br />-Asparagus<br /><strong>Grimway Farms, Bakersfield<br /></strong>-Edible Pea Pods*<br />-Bloomsdale Spinach*<br />-Nantes Carrots<br /><strong>T & D Willey, Madera</strong><br />*Denotes Abundant Box Only<br />Contents may vary due to availability on date of delivery.<br /><br /><strong>ADD-ONS</strong><br />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.<br /><br /><strong>Grilled Prosciutto Wrapped Asparagus</strong><br /><br />1 pound asparagus spears<br />8 slices prosciutto<br />Olive oil<br />Salt and pepper<br /><br />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.<br /><br /><strong>Parmesan Roasted Asparagus</strong> Preheat Oven to 400º<br /><br />1 pound of asparagus<br />Olive oil<br />½ cup freshly ground Parmesan Cheese<br />Salt and pepper<br />Lemon cut in wedges for serving<br /><br />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.Mark Hallhttp://www.blogger.com/profile/06288991974057127120noreply@blogger.com0tag:blogger.com,1999:blog-4834343025500108454.post-25422307207008174442008-03-29T14:54:00.000-07:002008-03-29T15:03:06.341-07:00Week 30So, 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<br />surface, the soil itself starts to lose microbes needed for proper health.<br /> 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.<br /> 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.<br />EAT HEALTHY! Vernon<br /><br /><strong>RAINBOW CHARD<br /></strong> For some of you Rainbow Chard will be a new adventure. Others have been asking for it and patiently waiting for this day.<br /> 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.<br /> 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.<br /> 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.<br /> 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?<br /><br /><strong>WHO GREW THIS?<br /></strong> Here is what you will find in this week’s box.<br />-Navel Oranges<br /><strong>Mark Nakata, Caruthers<br /></strong>-W. Murcott Mandarin Oranges<br /><strong>Rick Schellenburg, Kingsburg<br /></strong>-Tomatoes<br /><strong>Hans Wilgenburg, Dinuba<br /></strong>-Carrots<br />-Asparagus<br /><strong>Grimway Farms, Bakersfield<br /></strong>-Red Onions*<br /><strong>John Tobias, Hollister<br /></strong>-Green Leaf Lettuce*<br />-Red Leaf Lettuce<br /><strong>Frank Icardo, Lamont<br /></strong>-Red Potaotes<br />-Rainbow Chard<br />-Baby Asian Turnips*<br /><strong>T & D Willey, Madera<br /></strong>*Denotes Abundant Box Only<br />Contents may vary due to availability on date of delivery.<br /><br /><strong>ADD-ONS</strong><br /> 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..<br /><br /><strong>SUMMER TIP</strong><br /> 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.<br /><br /><strong>PLEASE CHECK ON US!</strong><br /> 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!<br /><br /><strong>Rainbow Chard Swiss Rolls</strong> Preheat Oven to 375º<br /><br />1 ½ Tbsp olive oil ½ cup shallots, sliced<br />1 Tbsp garlic, chopped Salt & freshly ground pepper<br />1 bunch Rainbow Chard, washed, stems removed and cut into ribbons<br />1 package phyllo dough ½ stick butter, melted<br />4-8 slices Swiss cheese<br /><br />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 temperatureMark Hallhttp://www.blogger.com/profile/06288991974057127120noreply@blogger.com0tag:blogger.com,1999:blog-4834343025500108454.post-41081731151995697802008-03-22T18:53:00.000-07:002008-03-22T18:59:39.857-07:00Week 29Let’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. <br /> 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.<br /> 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)<br /> 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:<br />1) The plant is usually but not always, better able to resist disease and pests.<br />2) Nutrient density is greatly improved to the family that eats it.<br /> a) Mark Nakata’s group (the oranges in your box) are doing a lot of research in this regard and finding significant differences.<br />3) The flavor you are enjoying is a direct result of this biological fertility.<br />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<br /><br /><strong>POTATOES AND ONIONS<br /></strong> 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.<br /> Some of you have been asking about russet potatoes and yellow onions.<br /> 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. <br /> 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.<br /><strong></strong><br /><strong>VEGETABLE WASH</strong><br /> 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.<br /> 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.<br /> 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.<br /> Neither of these methods should alter the flavor of your vegetables, and they will be nice and clean.<br /><br /><strong>WHO GREW THIS?</strong><br /> Here is what you will find in this week’s box.<br />-Navel Oranges<br /><strong>M & K, Caruthers<br /></strong>-W. Murcott Mandarin Oranges<br /><strong>Rick Schellenburg, Kingsburg</strong><br />-Yellow Potatoes<br /><strong>Family Farm, Madera<br /></strong>-Red Onions<br /><strong>John Tobias, Hollister<br /></strong>-Tomatoes<br /><strong>Hans Wilgenburg, Dinuba<br /></strong>-Romaine Lettuce<br />-Green Leaf Lettuce*<br /><strong>Frank Icardo, Lamont</strong><br />-Carrots<br /><strong>Grimway Farms, Bakersfield<br /></strong>-Leeks*<br />-Artichokes<br />-Bloomsdale Spinach<br /><strong>T & D Willey, Madera</strong><br />*Denotes Abundant Box Only<br />Contents may vary due to availability on date of delivery.<br /><br /><strong>NANTES CARROTS</strong><br /> 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.<br /><br /><strong>Garlic Potato Salad<br /></strong>5-6 cups potatoes, cubed<br />Boil in water until tender, about 5 minutes. Drain and set aside.<br /><br />3 cloves garlic, minced 1 cup red or yellow onion, minced<br />¼ cup olive oil 2 Tbsp balsamic vinegar<br />2 tsp rosemary (fresh), or Salt and pepper to taste<br />1 tsp (dried) *<br /><br />Combine in a large bowl. Add cooked potatoes and stir to coat. Chill about 3 hours before serving.<br /><br />*You could substitute Abe’s seasoning for the rosemary.<br /><br /><strong>Artichoke Dipping Sauces</strong><br />Light Honey Mustard Dip #1 Light Honey Mustard Dip #2<br />½ cup light mayonnaise ¼ cup prepared mustard<br />2 tsp honey 2 Tbsp cider vinegar<br />½ tsp mustard 2 Tbsp soy sauce<br />½ tsp lemon juice 2 Tbsp honey<br /><br />Low Cal Dill Dip Creamy Thai Dip<br />1 cup plain yogurt ¼ cup creamy peanut butter<br />¼ cup light mayonnaise ¼ cup brown sugar, packed<br />2 Tbsp minced green onion 2 Tbsp soy sauce<br />3 tsp chopped cappers 2 Tbsp cider vinegar<br />¾ tsp dried dill weed 1/8 tsp sesame oil<br /> 1/8 tsp ground gingerMark Hallhttp://www.blogger.com/profile/06288991974057127120noreply@blogger.com0