Farm
to Folk Newsletter August 19, 2008
“A little extra info from the farms
to the folks”
website: www.farmtofolk.com
What is the Sharing Table?
A great place to pick up extra of something you like or share with
others something you don't want.
If you find there is something you don’t
like or can’t use in your share, please pick it up anyway and take it to the
“sharing table”. At the sharing table you can leave items you don’t want and
pick up extra items that you do want. You don’t have to leave something in order
to take something. It is a way to
share with other members of Farm to Folk. If you have too much of some kind of
produce at home, it is also okay to bring that and put it on the sharing table
through the summer. Some people bring flowers to share also.
Farm
to Folk T-shirts will arrive Sept 2.
We can put in subsequent orders for
those who didn't get one this time. The
shirts have the farm to folk logo on the front and the names of the participating
farmers on the back. They come in Vegas
gold, Serene green, and Stone blue in adult sizes S thru 2XL. Youth sizes XS thru 2XL in Vegas gold
only. The price is $14/shirt with all
money over cost going to our fund for low income families. (Our cost depends on the number of shirts
ordered but will likely be around $11.50 each)
Onion Creek Farm and Greta
Anderson will offer tomatoes and possibly a few additional items at
distribution this week. The a la carte page has been updated with their product availability.
Paul's
Grains Check
their website for products and prices, then email your
order to Marilyn. They will
deliver on August 19. http://www.paulsgrains.com/
Berry Patch: Now harvesting red & black
currants, blueberries,
apples, blackberries, red raspberries.
Notice
change in pick your own hours for August : Wednesday and Saturday mornings 8 -
Full Circle Farm: remember to
pre-order your grass-fed beef and they will deliver each Tuesday.
Meet the Members
This week's
article is taken from the
Business description: Farm to Folk connects farmers using
sustainable methods of agriculture with greater
Background: I studied architecture and art at
Notable achievements: Farm to Folk was the recipient of
the local Cooperate for Community award, sponsored by Frontier Natural Products
Cooperative and the National Cooperative Grocers Association.
Why I do what I do: I have a passion
for promoting local foods and fiber products. Through Farm to Folk, I hope to
increase people's access to fresh locally and sustainably grown food.
What I do
to get away from work: The work I am doing is exciting and fun for me, but to
relax I spend time with my family, cook, garden and watch my animals in their
pasture.
How I give back to the community: Volunteered with 4-H when our children
were involved. I deliver food to the local food pantry. I give spinning and
weaving demonstrations at local schools and libraries.
Words to live by: Be open to new
ways of thinking and doing things.
Best
business book I've read lately: Not technically a business book, I recently
read "Animal Vegetable Miracle," by Barbara Kingsolver. It is about
how her family ate only locally grown or raised food for a year and is
pertinent to the mission of Farm to Folk.
The best place in central
What
My mentor:
I am inspired by people who are passionate about what they do.
My leadership philosophy: Look for
people's strengths and then work together to get things accomplished.
Iowa
Hi everyone!
This past week has been
something! With moderate temps during the day and good sleeping weather at
night it seems I don't wake up as tired in the morning these days. Good for me
but alas for the tomatoes a bitter pill to swallow. They are beginning to ripen
albeit slowly.
With just a few scattered
showers this week we have also been able to finally begin clearing up around
here. Seems mowing almost always takes a
back seat to more pressing issues but now that those acres that flooded
and flooded again this season are lush with a new crop of weeds its no longer
an 'as time permits" job. I don't
mind the weeds
( what? did I say that?)-realistically they do bring up
nutrients from deep below the surface.
And they do add a green manure element when I couldn't have
gotten in there to plant something better but its time now to mow them over lest
their flowers set seeds and lead to troubles for years to come. And some weeds aren't
really weeds at all, rather misplaced volunteer plants of the arugula, cilantro
and dill varieties. Though not cost effective to harvest, in a pinch, they
sometimes do come in handy.
Another benefit of being
tardy in mowing this year is the fact that I
didn't get the earlier green beans mowed under and replanted in
that area as normally I would do. Checking them this week, a nice re-growth has
occurred. Though not as heavy as the initial crop I did pick some wax beans
yesterday and will concentrate on the green beans today. Add these 3 beds to
the 2 that will be harvested for Tuesday's delivery and we are finally back in
the bean business.
This
week we will be bringing:
zucchini/summer
squash
onion
cucumber
bell
pepper
lettuce
mix
sweet
corn
tomato
possibly
eggplant
cabbage
Over the weekend I was asked about cabbage.....Hmm? Another of
those sorry stories in a long list of them this year. If you are interested in them
all it will have to wait till Winter, as until then I really don't have the time
or inclination to sit down to an urn ( at least a 32 cupper) of coffee. Believe
me! It'll take all that and then some to cover ALL of the ordeals of this
season. SO--back to the cabbage. I haven't harvested any this season at all but
will be bringing Tuesday what there is ....a choice of red green and savoy
cabbages by the descriptions on the seed packets but I'm not so sure I didn't
get some "Texan" Brussels sprouts by mistake. Come Tuesday, you will understand.
And
finally, what comes around goes around.... When I was growing up I was the
oldest of 3 boys so I seldom saw much in the way of hand me down clothes.
However, as I was sitting on the door stoop the other day tying up the tennis
shoes that my son no longer wore I looked down at the dirt stains all over the
discarded T-shirt from the daughter and I thought to myself, "Thank
goodness Laurinda donates hers to Good Will."
Small Potatoes Farm
Hello Everyone,
Deliveries
We will be bringing beets, potatoes - still 'Kueka Gold', but may also
be transitioning to 'Kennebec'. Tomatoes are still coming in slowly,
and we'll bring some of those, too. Also, summer squash (including
zucchini) and peppers. A few eggplant will be delivered, but probably
not enough for all. Our first and second bean plantings were about 70%
lost, but some made it. We brought twenty bags last week, so those that
didn't get them will this week. Our third planting is huge and up, so
hopefully, eventually, everyone can get plenty. Next week we'll start
delivering garlic and I hope to have cucumbers ready to go.
For the potatoes, don't wash them until you are ready to eat them.
Greens Share will be lacinato kale or chard.
Happenings
What a busy, fast week. For the first time this year I would say I'm
satisfied with our weeding, planting and general farm condition. We
sold some old machinery we inherited from previous farmers to the junk
men. It was a smash and bang operation and I was a bit disappointed in
having some of my elderberries run over and fence bent, but it was good
to finally be rid of the 2-row corn picker and ear corn elevator.
My father came for the weekend and helped us mow and trim. Our yard got
mowed for the second time this year and looked much like a cut hayfield
in the end. Stacy pulled all the weeds from around the house, too,
creating the impression people actually live here.
In the field, we weeded a lot this week. The biggest jobs included
carrots, parsnips, chard, basil, greens, squash and cucumbers. The
squash bugs are starting to really increase in number, but are not out
of control. What is out of control are the Colorado potato beetles. We
are trying to hand pick through the potatoes a few times per week. The
Reck family dropped in to help pick a few cans of them off yesterday.
I've been planting and watering a lot, trying to get any last crops in
for the fall. This has included kales, collards, spinach and turnips.
This time of the year I put burlap over the beds and water the rows
with a soaker hose. This keeps enough moisture in the row for
germination while not wasting a lot of water. I just have to be careful
to get the cover off as the plants emerge. Such mild weather prompted
me to plant some lettuce yesterday for September harvest.
In the Kitchen (by Stacy)
I made a lentil stew of sorts in the crockpot this week and I recommend
it as lentils are nutritious and versatile, going well with all sorts
of vegetables. You can find thousands of lentil recipes on the
Internet with different combinations of veggies, meat and spices.
I cooked them in the crock pot with some vegetable bouillon and as they
were getting soft, I gently fried some carrots, onion, garlic, peppers,
tomatoes in butter and added a teaspoon of cumin, corriander, salt and
a pinch of cayenne pepper. I added the spiced veggies to the
lentils and let it all cook until the lentils were tender. Add
potatoes, cilantro, curry, beets, squash, greens...whatever you've got
on hand. You really can't go wrong. Take care, however, not
to overcook the veggies you add, and don't add them too soon or they'll
get soggy.
Most Notable Events
We've had bats in the farmyard this week. I've been trying to get bats
for several years. I built bat houses two winters ago, but so far no
colonization. Since the bats arrived the same time as my father, Stacy
has proclaimed him a good luck charm and insists he keep returning
regularly. I think it might have more to do with his correlation with a
mowed and landscaped yard.
What Stacy's Mom is Doing
Stacy's mother heard about our broken refrigerator and having ruminated
on this has decided that perhaps she ought get a new fridge
herself. After all, hers is almost 5 years old and the color,
almond, is "out" she claims. She fancies one she saw in an ad for
$3,000. It is huge like the one she currently has, and getting it
in the condo will do much damage to the paint. No matter though,
"her painter" can repair the damage for a few hundred dollars.
Interestingly enough she does not cook (it's messy), and her diet is
largely comprised of dried mangos, mixed nuts, Diet Coke and
meals at the Waterfront.
Eggs
Everyone has been really excited about eggs. Unfortunately, we can't
currently supply enough, but may expand in the future. We are raising
our egg price to $4 per dozen because feed costs keep rising. Although
I haven't bought eggs or meat at the store, we do get organic milk and
cream and I can see the effect of corn and bean prices here in our
kitchen.
Have a great week and weekend.
Rick, Stacy and Matilda
Recipes
Too many beets?
Here's some ideas for using them from
Beets by
Amy Topel The recipes are at the bottom
of the page.
What have
beets done to done deserve their widespread hatred? Just the other day while
talking to a friend, I mentioned I was writing about beets and she freely
launched into a tirade about how much she detests them. That's too bad, because
beets are delicious and quite nutritious. And when roasted and drizzled with
olive oil, they have the deep rich hues of a ruby. I like to roast them
together with carrots and serve them in a white bowl, the play of colors is
really beautiful.
The color
is more than just captivating; beets along with prickly pears make up the only
edible sources of the valuable family of pigments called betalains. Current
research is discovering the ability of these pigments to act as powerful
antioxidants, helping in the fight against the damage caused by free radicals.
Beets also provide potassium, vitamins A and C, magnesium, riboflavin, iron,
copper, calcium and zinc.
While beets
are pretty to look at, and good for you, betalain pigments do have a couple of
negative aspects. First, they tint your hands, counter tops and cutting board
red and they can stain your clothes. Beet-eaters the world over impersonate
Lady Macbeth as they moan, "Out, damned spot!" but you can avoid this
familiar lament, just take care when peeling or cutting raw beets; wear rubber
gloves and an apron. The second negative of beet pigments is that they are
water-soluble. This means that they easily dissolve into the water that you
cook the beets in. So if you boil peeled beets, their ruby red color is lost to
the water and the beets you serve are washed out and dull looking.
One
solution is to simply roast the beets whole. Roasting is a dry heat cooking
method: no water used so no loss of water soluble pigments and since they're
roasted whole, you don't have to deal with getting you hands and equipment
dirty by peeling or cutting them. To prepare beets for roasting, simply scrub
the skin. Don't peel them, or trim off the little tails on the bottom. Remove
the greens, but leave an inch or two of the stems to insure that the pigments
stay inside the beet. Once the beets are cooked and cooled, simply pull the
skins off with your hands.
Betalain
pigments also respond well to acidic ingredients. Many recipes call for beets
to be cooked with a bit of vinegar, this accomplishes two things. The color,
rather than turning a dull brick red remains a vibrant ruby red and the flavor
of the vinegar compliments the sweetness of the beets.
When
purchasing beets, think about how you plan on serving them. If you are making a
beet slaw and plan on grating them, look for the largest ones you can find. If
you will be roasting them whole, try to pick smaller beets that are all approximately
the same size so they cook evenly. If you purchase beets with the greens
attached, it is best to cut them off as you as you get them home, and serve the
greens within a few days. They are similar in flavor to Swiss chard and can be
sautéed with garlic and olive oil. The beets themselves can be stored in the
refrigerator loosely wrapped for a few weeks.
Beets can
be eaten raw, steamed, boiled, juiced or roasted, but no matter how you eat
them, they are a delicious and healthy addition to your diet.
Using Raw Beets
While beets
are perfectly edible raw, this way of serving them is less common. My guess is
that most cooks want to avoid the mess but it really isn't that bad. In this
recipe, the beets are shredded like cabbage and turned into a light slaw that
can be served with grilled fish or tossed on top of a green salad and garnished
with chickpeas.
Beet Slaw with Buttermilk Dressing
Serves 4-6 as a side dish
Ingredients
4 medium beets, approximately 1 pound
2 red apples
1 carrot
1 cup buttermilk
1 tablespoon lemon juice
1-2 tablespoons olive oil
1 teaspoon dry mustard
2 tablespoons chopped fresh dill
freshly ground black pepper, to taste
Method
Peel the beets, and slice into thin strips, or grate on the largest holes of a
box grater. If using organic apples and carrots, wash and slice into thin
strips or grate, otherwise, peel them first. Place the vegetables in a bowl and
set aside. To make the dressing, whisk together the remaining ingredients,
taste and adjust seasonings and dress the vegetables. Toss to coat and
refrigerate for 15 minutes before serving.
Roasting Beets
This is the
easiest, and to me, the most delicious way to prepare beets. There is virtually
no preparation, no clean up and the beets are sweet and delicious and can be
used warm or cold in a variety of dishes. If you are cooking a lot of beets,
they can be roasted in a roasting pan, covered with foil, if cooking just a
few, roast them in a pouch made of aluminum foil. Roasted beets can be eaten
warm right out of the oven dressed with a little olive oil and salt, added to a
roasted vegetable mix, served cold with French lentils or served my favorite
way, as a warm beet and mushroom salad.
For medium
size beets - Pre-heat the oven to 400F. Scrub the beets and place on a large
sheet of foil, sprinkle with 1 tablespoon of olive oil and fold the sides up to
make a sealed pouch. Bake the beets for approximately 45 minutes, until they
are tender when pierced with a knife.
Warm
Roasted Beet and Portobello Salad
Serves 4 an appetizer or two as an entrée
Ingredients
3 medium beets
3 Portobello mushroom caps
2 tablespoons olive oil
salt and pepper to taste
3.5 ounces goat cheese
10 ounces arugula or baby spinach
1/4 cup picked parsley leaves
1/4 cup toasted walnuts
2 shallots, sliced into thin rounds
3/4 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon Dijon mustard
salt and freshly ground black pepper to taste
Method
Pre-heat the oven to 400F. Scrub the beets and place on a large sheet of foil,
sprinkle with 1 tablespoon of olive oil and fold the sides up to make a sealed
pouch. Wipe off the mushroom caps, place them on another large sheet of foil,
sprinkle with 1 tablespoon of olive oil, season with salt and pepper and fold
the sides up to make a sealed pouch. Place both pouches in the oven. Bake the
mushrooms for approximately 20 minutes, or until cooked through. Bake the beets
for approximately 45 minutes, until they are tender when pierced with a knife.
Meanwhile,
whisk together the balsamic vinegar, mustard and olive oil and set aside. When
the beets and mushrooms are fully cooked, remove from the oven. Slice the
mushrooms into strips. With a knife, remove the tops of the beets, slide the
skins off with your hands. Slice the beets and toss with the warm mushrooms and
goat cheese, cover with foil so they stay warm until you serve them.
In a salad
bowl, toss together the arugula, walnuts, shallots, parsley and dressing. Place
onto plates and top with the beet and mushroom mixture.
See you
Tuesday!
Marilyn, Corry
and Deb