Week 13

VERNON’S CORNER
Who do you respect and why? Your minister, a missionary, teachers, craftsmen, shop keepers? Is it even a profession, or position, or is it less tangible like intellect or passion or courage? Perhaps we know who we respect specifically (and therefore who we disdain) but never thought of why.
Let me take a stab at it and see if you don’t agree. I respect attitude over position. I respect doers over talkers. I admire and want to emulate folks who see a problem (whether it’s in their work place, their home, their community) and set out to be part of the solution.
Don’t you just get tired of whiners? “My boss this, the government that, those other people over there aren’t doing their share.” Gag me with a spoon. We are Americans for crying out loud. 99% of us are the descendants of men and women who saw that where they were wasn’t going to work so they packed everything up, left
everything else behind and took action to make things better for themselves and us.
If you ever hear this organization start going negative, you have my permission in advance to slap me. We want to always be about the good and the healthy and the fresh and the tasty. Not that the other guy is destroying the planet. Okay everybody?
Now, one other little thought. We all know that wealth, beyond exiting poverty, does not add to well being or longevity. In fact, the evidence is quite the contrary. More wealth reduces well being because of all the contingent stress that comes with it.
I’m getting all these wonderful emails from you all about how you’re trying foods you’ve not tried before and how you’re cooking together and eating healthier and it just warms my heart. Give yourself permission to slow down and chop a carrot. Bake spaghetti squash and have fun with the insides. I’m talking to myself right now as much as all of you because I’m often the rat that’s a little behind in the race and if I just put in a little more effort I could be OK. What a crock. Let’s all slow down a bit and enjoy this good life and our families more.
Hey. Next week you’re going to hear from my great friend and mentor John France. We’ll be eating his citrus the next few months and it’ll be great to hear his perspectives on Organic from somebody who’s been at it since before it was cool.
Also next week my cousin Rob, who’s been milling his own flour for a long time, will tell us why fresh milled flour is important and maybe Sarah, his wife, can contribute some baking and storage tips. Their young son Noah will be launching his entrepreneurial career by offering this flour as an add on.
Eat healthy! Vernon

POMEGRANATES
Kids love the adventure of eating pomegranates, but here is a piece of advice before you let them get to it. Put them outside in old clothes. Pomegranate juice makes a stain that is pretty much permanent. If you have never eaten a pomegranate you are in for a treat. When you break them open they are filled with hundreds of bright, glistening red seeds that are bursting with flavor. This is the part of the pomegranate that you want to eat. The white membrane that surrounds the arils (juicy seeds) is bitter and not recommended for consumption
The Pomegranate Council provides a 3 Step, No Mess method for removing the seeds. Cut off the crown and then cut the pomegranate into sections. Place the sections in a bowl of water, and then roll out the arils with your fingers. Discard everything else. Strain out the water, then eat the succulent arils whole, seeds and all.
One medium pomegranate will yield about ¾ cup of seeds or ½ cup of juice. Try sprinkling the arils over salads, fruit desserts, cakes or puddings. Top waffles, oatmeal, pancakes, cereal or sundaes with them. They make a healthy, brightly colored garnish and go well with savory or sweet dishes.
If you are going to juice this fruit it is recommended that you use a hand press juicer. An electric may get into the membrane and affect the flavor of the juice. Again, be careful the juice from the pomegranate does stain.

KIWI
Studies at Rutgers University have determined that ounce for ounce out of the 27 most commonly consumed fruits; kiwi is the most nutrient dense. A serving of Kiwi has almost twice the vitamin C derived from an orange, 20% more potassium than a banana, and twice the vitamin E of an avocado, but has only 60% of an avocado’s calories.
Unlike more delicate fruit, kiwi will keep for several days at room temperature and up to four weeks in your refrigerator. This may surprise you but if your goal is maximum fiber and nutrition don’t skip the skin. Beneath that fuzz lies a treasure trove of nutrients and fiber, so rinse it off and bite in.
Kiwi fruit is a natural meat tenderizer because it contains Actinidin. Just crush the kiwi and use it alone or in a marinade, soaking even tough meats for not more than 30 minutes.
Actinidin will prevent gelatin from setting, so if you are going to serve kiwi in a gelatin dish, cook the fruit for a few minutes before adding to the gelatin.

WHO GREW THIS?
Here is what you will find in this week’s box.
-Navel Oranges
John France, Porterville
-Kiwi
Brandt Farms, Reedley
-Broccoli
Troy Huckabay, Kingsburg
-Romaine Lettuce*
-Spinach*
-Yellow Onions
John Icardo, Lamont
-Carrots
Wm Bolthouse, Bakersfield
-Russet Potatoes
Family Farm, Madera
-Pomegranates
Pafford Farms, Firebaugh
-Cabbage
-Yellow Sweet Peppers*
-French Breakfast Radishes*
-Red Butterhead Lettuce
-Baby Dill
T & D Willey, Madera
*Denotes Abundant Box Only
Contents may vary due to availability on date of delivery.

DILL
Dill is a natural to be paired with fish, mild cheese, cucumbers, egg dishes, cream sauces, and is especially good on potatoes.

DRYING DILL
If you find you have more dill than you can use, dry the excess in the microwave. Spread the dill in a single layer on a paper towel and microwave on high for 3 minutes. The result is beautiful and tasty – much better than the dried dill you buy in the grocery store. After microwaving, remove and discard the hard stems, crumble the leaves, and store in an airtight container protected from light.

This Week's Recipe

TACO SOUP
1 lb hamburger 1 onion chopped
3 cloves garlic ¼ Tsp oregano
1 pkg. Schilling Taco dry mix 2 cans beef broth
1 large can stewed tomatoes 1 can pinto beans
1 can kidney beans 1 can whole corn
¼ t ½ head cabbage cut into pieces

Brown hamburger with onion and garlic. Once they are browned add all remaining ingredients (including all juices from the cans). Simmer on low about 2 hours. When ready to eat portion into bowls. Prior to eating crumble a handful of tortilla chips and grated cheese on top and enjoy. Soup may be frozen for later use.

You can even put it in a quart jar and give it as a Christmas gift.