BLOG ROUNDUP

Some blog posts of interest from this week:

Apparently, grain is now less nutritious than it was 50 years ago - not a big surprise, I guess. Again, selecting for disease resistance and yield only, and over-cultivating land while using an abundance of chemical fertilizers, can't be good for the nutritional value of any plant.

Here's an example of what organic farms are up against while trying to farm among conventional growers - one stray cropdusting plane can ruin it all.

Have attitudes finally turned the corner when it comes to "Big Food"? Are people finally realizing that cheaper food is not only not better food, that it's (literally) killing us? Will McDonald's someday be the new Philip Morris? This opinion piece says yes (but we'll see)!

And, finally, some hints on how to deal with all that food in your refrigerator!

RECIPE: SAUTEED SWISS CHARD WITH ONIONS

1 bunch Swiss chard (about 1 1/2 pounds)
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium onion, halved lengthwise and thinly sliced
1 garlic clove, finely chopped

Remove stems/ribs from leaves and cut into 2 inch pieces. Cut leaves into 1 inch strips.
Heat oil and butter in a large pot over medium heat. Add onions and garlic, and salt and pepper (to taste). Cook, covered, stirring occasionally, until onions soften, about 8 minutes. Add chard stems and ribs and cook, covered, stirring occasionally, until tender, about 10 minutes. Add chard leaves, and cook, covered, stirring occasionally, until tender, about 5 minutes. Serve!* Makes 2 generous servings.

*Serve with scrambled eggs, or a fried egg over top, or over grilled salmon. Or try adding anchovies or a splash of balsamic vinegar at the end.

SHARE ITEMS: JULY 29TH AND AUGUST 1ST

Arugula ($3)
Baby Bok Choi ($2.50)
Marjoram (similar to oregano) or Parsley ($1.50)
Cucumbers (approx $3)
1 bu Swiss Chard ($3)
1 bu sweet salad turnips ($2)
our own difficult-to-grow organic sweet corn ($5)
Spring onions or bunching onions ($3)
1 head lettuce ($2.50)

TOTAL: $25.50

Fruit share:
Wed: cherries, apricots, sugar plums, possibly peaches

Flower share:
Sunflowers, cosmos, larkspur, snapdragons, bachelor's button, Uproar Rose and Zowie Yellow Flame zinnias, etc.

RECIPE: CUCUMBER, MUSTARD AND DILL SALAD

Feeling overwhelmed by cucumbers? Try making a cucumber salad! This one's tasty, easy, and takes only about 10 minutes.

CUCUMBER, MUSTARD, AND DILL SALAD

2 teaspoons white wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 tablespoon olive oil
1 large cucumber, peeled
2 tablespoons chopped fresh dill

Whisk together vinegar, mustard, salt, and sugar in a bowl, then add oil in a slow stream, whisking. Halve cucumber lengthwise and remove seeds with a small spoon, then cut halves crosswise into 1/8-inch-thick slices. Add cucumber and dill to vinaigrette, tossing to coat. Makes 4 servings.

RECIPE: PLUM SAUCE

I remember last year about this time we started getting inundated with plums - so many plums I just couldn't eat them all. My solution: plum sauce. It's like concentrated plum goodness that makes everything delicious! I used it a lot as a meat sauce - with pork chops and ribs and chicken, but you can also use it as a dipping sauce for spring rolls.

PLUM SAUCE

2 pounds ripe plums, pitted and finely chopped
1/4 cup honey
1 tablespoon grated fresh ginger
1 tablespoon water
1 tablespoon minced fresh garlic
1/2 teaspoon red chili paste (or more to taste)
1/4 cup soy sauce

Place plums in a medium saucepan along with honey, ginger, water, garlic and chili paste. Bring to a boil, then reduce the heat and simmer until the plums are soft, about 15 minutes. Remove from heat and stir in the soy sauce. Puree the mixture in a blender or food processor*. Makes about 4 cups of sauce. What you don't use after a few days can be frozen for up to a year.

*If you don't have a blender or food processor (like me) don't worry, just make sure you chop your plums finely and that they're ripe, and they'll form a nice even sauce once they're cooked a bit.

RECIPE: COOL CORN AND BLACK BEAN SALAD

Another take on the corn salad - this time with some protein! From a local restaurant: The Diamond at 43 Franklin Street in Greenpoint.

COOL CORN AND BLACK BEAN SALAD

Dressing:
2 tablespoons red wine vinegar
1 jalapeno pepper, seeded and minced
Pinch ground cumin
1/4 cup olive oil
Salt and pepper

Salad:
6 ears corn, shucked
2 (15-ounce) cans black beans
1/2 bunch chopped fresh cilantro
2 cups grape tomatoes
1 bunch scallions, chopped

Dressing:
In a small bowl, whisk together the vinegar, jalapeno, and cumin. Slowly add the olive oil, continuously whisking, until the dressing is emulsified. Season to taste with salt and pepper.

Salad:
Bring a pot of water, large enough to hold the corn, to a boil. Place the corn in the water, boil for 8 to 10 minutes, until tender, but not overcooked. Drain and rinse the corn, and then set it aside until cool enough to handle. Slice the corn kernels off the husk and transfer to a large bowl. Add the black beans, cilantro, tomatoes, and scallions, tossing to evenly distribute the ingredients. Pour the dressing over the salad mixture, tossing to evenly coat. Serve immediately.

"We first started making this salad at home and quickly became addicted. Looking at our small food menu at The Diamond, we figured this flavorful combo would be the perfect addition... something cold, crunchy, delicious, and healthy for the summer months. Food at our place must be built from excellent ingredients so that it can stand up next to our fine artisanal beers and wines. At the same time, preparation must be simple - since the kitchen staff consists of only one person - me." - Dave Pollack, The Diamond

There's more where this came from:

The CSA "Well Seasoned" cookbook has almost 100 delicious seasonal recipes and great vegetable storage, use, and prep tips, from Arugula to Zucchini, and can be yours for just $20! Either come to the Wednesday distribution (from 5:30 pm to 8 pm at 129 Russell Street, at the Lutheran Church of the Messiah, in Greenpoint), or print out our order form and send it in with your check - as soon as we get your order, we'll bring your cookbook to your next distribution. Questions: email williamsburgscas@gmail.com.

VEGETABLE HIGHLIGHT: SWEET CORN

What is it?
Sweet corn is a summer treat that originated as a mutation of field corn. In-season, corn is plentiful and affordable. But, alas, the season is short. Because sweet corn loses its flavor so quickly, imported produce is best avoided. Instead, make the most of the season, get as much as you can, and freeze the kernels for later.

Storage:
Store with the husks on, either in a cool, dark, dry place for 1 week or so, or in the fridge for just over 1 week. You should use the sweet corn before the husks start to shrivel. In fact, because sweet corn's flavor starts to deteriorate soon after picking, for the sweetest corn, use it as soon as you can.

Prep:
If you've got fresh sweet corn, carefully remove the outer husks and silk. Corn can then be boiled or steamed. For just the cooked kernels, cook for a few minutes first and allow to cool. Then put a fork in the stalk-end of the corn and hold the fork so the corn is vertical. Carefully slide a sharp knife down the length of the corn and gather the kernels.

Usage suggestions:
Corn tastes delicious when boiled, steamed, or barbecued. The kernels can be cut off and used raw or cooked in salads. Peaches, corn kernels, and honey go deliciously well together. Kernels can also be used in corn puddings, breads and soups.

RECIPE: COLD CORN SALAD

This is an easy recipe with very little heat involved, but it does require lots of chopping!

COLD CORN SALAD

4 ears corn, boiled or grilled, kernels cut from cobs
1 red bell pepper, diced
1 medium or large red onion, diced
1/2 bunch cilantro, chopped
2 tablespoons rice vinegar
salt/pepper to taste

Combine all 6 ingredients in a large bowl and refrigerate for at least 2 hours before serving.

RECIPE: PEACH 'N CHEDDAR ENCHILADA

I found this recipe online by searching for the words "peaches" and "cheddar." The idea of those two things together sounded delicious, but I couldn't imagine a way to truly and amazingly combine them until I found this recipe. This might be the most delicious dessert ever. And it's easy! I could make this every day during peach season. (I don't know how many servings the recipe below is intended to make, but I've always cut it in half and we can get 3 or 4 servings out of it, depending how much self-control we're able to muster)

GRANDPA GLENN'S QUICK TO FIX PEACH 'N CHEDDAR ENCHILADA

8 (12 inch) flour tortillas
One half-quart size can of sliced peaches (obviously we substitute fresh here - I just use as many as I can fit inside the tortillas)
2 cups grated cheddar cheese (since I'm making suggestions, try Bobolink 100% grass fed cheddar cheese - they're at the Friday Union Square Farmer's Market)
1/4 cup sugar (if your peaches are ripe and sweet, you can cut way back on this)
1/2 cup honey (but go nuts with the honey!)
2 tbsps ground cinnamon

Preheat oven to 375 degrees. Place slightly less than 1/8 of the peaches (this translates to about 4 slices of fresh) and one tablespoon of grated cheese into each tortilla and roll each up burrito style, folding the ends over as they are rolled. Place enchiladas on bottom of 9 inch square covered baking dish. Place any remaining peach slices on top (I usually try to completely cover the top with peach slices, but just a few is okay, too) and sprinkle generously with the rest of the cheese, sugar and cinnamon. Top it all with honey. Cover and bake for 40 minutes.

RECIPE: BRAISED NAPA CABBAGE WITH MUSHROOMS

Here is a great quick way to cook your Napa cabbage!

BRAISED NAPA CABBAGE WITH MUSHROOMS

1/2 head (or more) Napa cabbage

1-2 cups shiitake mushrooms, sliced thickly

2 tbsp vegetable oil

1 cup chicken or vegetable broth

3 tbsps cooking sherry

1 tsp salt

1 tbsp cornstarch

3 tbsps water

Wash cabbage leaves thoroughly and chop into 2 inch pieces. Heat oil in a large frying pan on high. Add cabbage and saute until wilted. Toss in mushrooms and broth. When broth begins to boil, reduce to simmer and partially cover until the cabbage is completely cooked. Mix cornstarch and water together. Remove the lid and add the cornstarch mixture and the sherry. Stir and let the sauce return to a boil. Serve hot!

FOOD MATTERS: THE CONTROVERSY OVER ORGANIC MILK

Unless you're vegan, then you probably buy milk occasionally or regularly. But do you stop to consider where your milk comes from and how sustainable, local, ethical and organic it is? In Greenpoint and Williamsburg, the 2 organic biggies that you'll see at your local bodega are Organic Valley and Horizon Organic. Recently, Eve wrote about buying organic milk on the GoE Farmer's Diary, where she referenced the Cornucopia Institute's report and grading of organic milk labels, in which Horizon and Organic Valley are both specifically singled out as being examples of bad and good organic milk suppliers, respectively.

It seems that what it boils down to, and thus what you should take into consideration when voting with your food dollars, is that Horizon partially uses large-scale (but technically organic) factory farms for its milk. But there are other differences between the two.

Organic Valley is a cooperative model (all of their farms are family farms that own a stake in the company), they seem to be very committed to sustainable, local, ethical and organic issues, and have strict policies on when and how to pasture cows.

Horizon Organic (according to its website) gets over 85% of its milk from family farms, however, the remainder of its milk it gets from organic factory farms, 2 of which they own themselves (they also outsource milk from organic suppliers that they do not own), in Maryland and in Idaho. The Idaho farm is the one that most of the controversy surrounds, as it very much resembles a conventional feedlot style operation. Although its hard to really judge a company based on their website, it made an impression that, even though they do talk about their farming practices, Horizon Organic's website talked more "bottom line" than did Organic Valley's. Their positions on grazing are similar, but Horizon acknowledges the difficulties of putting cows out to pasture. Depending on your perspective, this can either be seen as a realistic way of looking at modern farming, or an excuse to only meet and not exceed the organic label.

And then there are the private labels. When the Cornucopia Institute sent out surveys to organic milk producers, I was interested to see that very few "private labels" (i.e. store brands) chose to respond to the survey. Where is it that they get their milk from? Trader Joe's, for example, did not respond to the survey, but several sources online claim that, at least in California, Trader Joe's private label milk comes from local family farms. But the fact is, when buying private label milk, it's hard to know its source.

I guess in the end my conclusion is this: buy Ronnybrook. Although they are not organic, they address this specifically on their website in a way that is up-front and transparent. They are local, family owned and operated, and you can visit the farm and see it all for yourself, which in my mind may be the most important thing.

Or you can become vegan.

WE ARE NOW INCORPORATED!

We are pleased to announce that one of our primary goals for the 2009 season has been realized: New York State has approved our application to become incorporated as a charitable and educational not-for-profit organization. We are now officially: Greenpoint-Williamsburg Community Supported Agriculture (CSA), Inc.

What does this mean?

Being incorporated brings many benefits, including legal protection and official status, and since we filed as a type B not-for-profit, we can, in the future, choose to file for 501(c)3 status with the federal government, which will allow donations to be tax-deductible.

Stay tuned!

Our next step is writing by-laws, a document that will provide a structure for our growing organization, and help ensure, over the long term, our committment to our community and to community supported agriculture.

IN THE NEWS: TOMATO BLIGHT AND GARDEN OF EVE

Well, it seems that our rainy cool summer is having a lot of consequences on our locally grown food (see New York Times article). Now we have to worry about the tomatoes being devastated by a sneaky opportunistic fungus that hides in the soil waiting for just the right weather conditions - cool and moist - and then takes advantage of our poor delicious tomatoes! Organic farms like Garden of Eve are especially vulnerable because they aren't able to use preventative fungicide. Chris Walbrecht of Garden of Eve has a short quote in the article - apparently he's already seen signs of blight out at Garden of Eve...

Let's hope for the best!


















Last year's bounty!

RECIPE: PROVENCAL SALAD

Here is a delicious, light, refreshing end-of-July salad that capitalizes on both cherry tomato and green bean season. And it's extra perfect if you have an egg share and are looking for a way to get your eggs off the breakfast menu and onto the dinner menu!

As with any recipe with parsley, if you like parsley (and who doesn't?), feel free to be as liberal with it as you want. Also feel free to change the ratio of main ingredients (green beans, potatoes, tomatoes) based on taste and availability!

Oh, and throw it all over lettuce if you want.

PROVENCAL SALAD

Dressing:

1/4 cup vinegar (feel free to use whatever vinegar is on hand, I like white wine vinegar here)

2 teaspoons Dijon mustard

2 garlic cloves, minced

1/3 cup olive oil

Salad:

1 pound green beans, trimmed and halved

1 pound small potatoes

2 (6-ounce) cans tuna, drained

3/4 pound cherry tomatoes, halved

1/2 cup pitted olives

3 tablespoons rinsed drained bottled capers

1/2 cup chopped parsley

4 hard-boiled eggs, quartered

Make dressing:

Whisk together vinegar, mustard, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper, then whisk in oil.

Make salad:

Cook green beans in a pot of boiling salted water, uncovered, until tender, 5 to 6 minutes, then remove with slotted spoon and drain. Add potatoes to boiling water and simmer, uncovered, until tender, about 20 minutes, then drain. Halve potatoes while still warm.

Flake tuna and toss with 1 tablespoon of dressing.

Toss potatoes and beans with tomatoes, olives, capers, parsley, and remaining dressing in a large bowl. Season with salt and pepper and top with tuna and eggs. Serves 4.

RECIPE: ADDICTIVE ZUCCHINI

Summer squash season is well underway, but it won't last forever! Here's a great recipe to use when you feel like you're up to your ears in zucchini:

ADDICTIVE ZUCCHINI

"I never tire of this technique for cooking zucchini, and, best of all, it doesn't require much oil. It is both ridiculously easy and quick to prepare! It can be served over pasta as an entree or as a simple side dish." - Rebecca Cooney

Olive oil
4-6 zucchini
1 clove garlic, minced
1 large handful chopped fresh herbs (such as marjoram, parsley, or basil)
Generous pinch salt
Grated Parmesan cheese, for garnish (if serving over pasta)

Pour several tablespoons of olive oil into a large skillet. Grate the zucchinis directly into pan. Stir in the garlic and sprinkle with the salt. Cover the skillet with a heavy lid and cook over moderate heat for 4 minutes, until the zucchini begins to release its juices. Stir to prevent burning, and then continue cooking until just before the zucchini turns to mush (but no worries if it does). Remove from the heat and stir in the chopped herb of choice.

Serves: 2 to 4
Preparation time: 15 minutes

Cook's note:
To easily turn this into an entree, toss with some pasta, garnish with the Parmesan, and serve immediately.

There's more where this came from:

The CSA "Well Seasoned" cookbook has almost 100 delicious seasonal recipes and great vegetable storage, use, and prep tips, from Arugula to Zucchini, and can be yours for just $20! Either come to the Wednesday distribution (from 5:30pm to 8pm at 129 Russell Street, at the Lutheran Church of the Messiah, in Greenpoint), or print out our order form and send it in with your check - as soon as we get your order, we'll bring your cookbook to your next distribution! Questions: email williamsburgcsa@gmail.com

VEGETABLE HIGHLIGHT: KOHLRABI

WHAT IS IT?
Kohlrabi has a bulbous shape and looks like a cross between a cabbage and a turnip. Kohlrabi is not well known in North America, but thanks to farmer's markets, it is gradually being introduced into American cuisine. The flavor is similar to that of a mild radish and its leaves taste like cabbage.

STORAGE: Store in the refrigerator for about 1 week. The leaves will only keep for a couple of days.

PREP: The skin of the kohlrabi is actually edible, but you may choose to peel it either before or after cooking. You can grate, cube, julienne, or slice kohlrabi to suit your recipe.

USAGE SUGGESTIONS: Eaten raw or cooked, kohlrabi is a delicious addition to salads and coleslaws. Layer it with potato in a gratin dish or steam and serve with butter and a squeeze of lemon. Use it as a substitute for celeriac or turnips in recipes.

PICKLED KOHLRABI
- Natasha Davis

2-3 large carrots, peeled and sliced into 1/4 sticks
2-3 kohlrabi, peeled and sliced into 1/4 inch sticks
2 cloves garlic
1 bay leaf
4-5 sprigs fresh dill weed
3/4 cup white vinegar
1 1/4 cups water
3 tablespoons refined sugar
1 teaspoon mustard seed
1/2 teaspoon dill seed
1 teaspoon salt1 dried chili pepper

In a large saucepan, parboil the carrots for 3 minutes. Remove the saucepan from the heat, and allow the carrots to cool. Pack the carrots, kohlrabi, garlic, bay leaf, and dill weed into a clean 1-quart mason jar. Set aside.

In a large saucepan, combine the vinegar, water, sugar, mustard seed, dill seed, salt, and chili pepper. Bring the mixture to a boil, stirring until the sugar dissolves. Pour the hot liquid over the contents in the mason jar, filling to the top. Make sure the seeds and chili pepper fit into the jar even if you have extra liquid. Tighten the jar and invert to help seal. When the jar is cool to the touch, place it in the refrigerator. Store, undisturbed, for a few days to allow the flavors to combine.

Enjoy!

Yield: 1 quart
Preparation time: 15 minutes active time, plus several days pickling time.

There's more where this came from:

The CSA "Well Seasoned" cookbook has almost 100 delicious seasonal recipes and great vegetable storage, use, and prep tips, from Arugula to Zucchini! The cookbook can be yours for just $20! Either come to the Wednesday distribution (from 5:30pm to 8pm at 129 Russell Street, at the Lutheran Church of the Messiah, in Greenpoint), or print out our order form and send it in with your check - as soon as we get your order, we'll bring your cookbook to your next distribution! Questions: email williamsburgcsa@gmail.com

What does all the rain mean for farmers?

I know all of us were cursing the rain this past month (or maybe that was just me ...) and are glad that it seems to have subsided. But rain is an important part of farming and can be a mixed blessing.

There was a great article in the New York Times about the rain's affect on the 2009 harvest. Click here to read it. It also includes a recipe for Strawberries with Brown Butter Shortcake. Yum!

FLOWER HIGHLIGHT: SWEET WILLIAM

Dianthus barbatus (Sweet William) is a species of Dianthus native to the mountains of southern Europe from the Pyrenees east to the Carpathians and the Balkans, with a variety disjunct in northeastern China, Korea, and southeasternmost Russia.

The flowers are produced in a dense cluster of up to 30 at the top of the stems and have a spicy, clovelike scent; each flower is 2–3 cm diameter with five petals with serrated edges; in wild plants the petals are red with a white base.

It is a popular ornamental plant in gardens, with numerous cultivars and hybrids selected for differing flower color, ranging from white, pink, red and purple or with variegated patterns.
Many legends purport to explain how Sweet William acquired its name, but none is verified. It is variously said to be named after Saint William of York, William the Conqueror, or Prince William Augustus, Duke of Cumberland. (Source: Wikipedia)

VEGETABLE HIGHLIGHT: SUMMER SQUASH

What is it?

Zucchini is a member of the cucumber family and is actually classified as a summer squash. The zucchini can vary in color from an intensely deep green to a bright yellow, depending on the variety. It can vary in size from carrot-length to a few feet long.

Storage: Zucchini is quite delicate and needs careful handling. If it gets cut or bruised, it can rot quickly. Stored in the refrigerator in a paper bag, it will keep for up to 1 week. However, be sure to check it every few days and use it sooner if it starts to get soft.

Prep: Wash the zucchini. There's no need to peel unless the skin is very thick. Chop off the top end and then cut or slice accordingly.

Usage suggestions: Raw, zucchini can be sliced into sticks for crudites or sliced into rounds for salads. Cooked, zucchini can be prepared using a variety of techniques, including steaming, boiling, grilling, stuffing and baking, barbecuing, and frying. Fried or sauteed zucchini goes well with onions as well as with tomatoes. Zucchini makes a toothesome addition to tomato sauce, pasta primavera, and vegetable soups and tangines. It can also be used in quick breads and omelettes, and can even be used in place of some flour called for in chocolate chip cookie recipes!

YELLOW SQUASH CASSEROLE

3 medium yellow squash, sliced into half inch rounds
1 cup grated cheddar
2 tbsp butter, melted
1 cup milk
1 egg, beaten
2 1/2 - 3 cups baguette, sliced into half inch rounds
sage (several tbsps)*
parsley (several tbsps)*
salt and pepper
1/2 cup grated cheddar for topping

Combine all ingredients, except the 1/2 cup grated cheddar, in a large bowl. Mix well. Pour into buttered 2-3 quart casserole dish. Sprinkle remaining 1/2 cup cheddar evenly over top. Bake, covered, at 375 degrees for 35-40 minutes.

*can be fresh or dried, although fresh is always preferable. If using dried, use a little less, if using fresh, use a little more.

FOOD IN HISTORY: PURE FOOD & DRUG ACT

The Pure Food and Drug Act, passed by Congress in 1906 and put into effect January 1, 1907, forced manufacturers to truthfully label their products, and paved the way for the eventual creation of the Food and Drug Administration. A New York Times headline on January 13th, 1907 declared "The Mask Torn Off Adulterated Groceries and Confections - Confessions of New Labels Are Startling in Their Frankness." With considerable appall the article describes a "housekeeper" as "disconcerted and somewhat disgusted" by her new knowledge of what she and her family had been eating. The product she formerly knew as Strawberry Jam was now labeled as "45 percent of apple juice, 48 percent of corn syrup, and 1 percent of coloring matter and flavor." No strawberries.

Maple syrup? "30 per cent cane syrup, 70 per cent corn syrup."

Of course now we call this "Pancake Syrup" and it contains "Corn Syrup, High Fructose Corn Syrup, Water, Cellulose Gum, Caramel Color, Salt, Sodium Benzoate and Sorbic Acid (Preservatives), Artificial and Natural Flavors, Sodium Hexametaphosphate" (Aunt Jemima).

Strawberry Jam now contains "Strawberries, High Fructose Corn Syrup, Corn Syrup, Sugar, Fruit Pectin, Citric Acid." (Smucker’s) And although one cup of fresh strawberries has 136% of your daily value of Vitamin C, Smucker's Strawberry Jam has no Vitamin C whatsoever.

We’ve been struggling with food manufacturers trying to pass off cheap imitations as the real thing for over 100 years, and product labeling has not solved the problem.