Edition 63

January 15, 2010

• Local Box Contents
• News & Updates
• Recipe Corner
• Greenling Tidbits

• Gone & here again- Tangerines, from Orange Blossom froze, but G&S's were spared
• New - Burdock Root, from non-local sources
• Not Producing - Goats! turns out they don't like cold. Milk in short supply and Chevre gone for winter
• New -Ground Cinnamon & Cinnamon Sticks, from non-local sources
• Nope - Chard, it all froze - farmers have replanted
• Patiently Waiting -Brussel Sprouts, from local sources coming soon - growing slowly in the cold
• Here to Stay - Sparkling Chardonnay, from Vida Organica - originally for New Year's you raved about it and asked us to keep it on the menu
• Back! - Olives, from Sandy Oaks (local)

What is Green Garlic Anyway?

Green garlic (or garlic scapes) is quite simply garlic that has not fully matured. If it's early gg, you may not be able to tell it from scallions. Garlic that we're used to is the underground bulb of the plant and is dried after harvesting.

Green garlic is still garlicky, but incredibly mild. Green garlic can almost sweeten dishes and adds a unique flavor. It can be used raw or cooked in a wide variety of dishes and can replace scallions or garlic to bring a different dimension to their traditional uses.

Website Tip - Have you been on hold over the holidays? After you log-in just go to 'Manage Baskets' to see all of your baskets & order one

James & Colin Join the Packing Room

We have two new additions to the morning family. The morning crew is a very special group, getting up long before the sun does to pack bundles of joy for delivery. James comes over from Texas Campaign for the Environment where he was fighting for recycling programs on a grass-roots level and lobbying the legislature. Colin is a recent NYU grad and was drawn to Austin by our culture & music. He may go back to grad school in a year or two, but wants to take some time to figure out his path.

New GMO Study Out - Well, It's Actually Not New

This is the second part of my series on Genetically Modified foods (GMOs). I want to preface that I have a degree in Chemical Engineering and am as much a fan of science as I am of the environment. And I believe the evidence is overwhelming that GMOs do not belong in our food system yet (if ever). They do not help us feed the world (no greater yields than organics) and they leave a path of ecosystem & health destruction wherever they go. I see possible uses for GMOs...just not in my salad, please.

A recent press release by Food Freedom on a study analysis by the International Journal of Biological Sciences confirmed that varieties of Monsanto's GM corn created liver and kidney damage in mammals.

Now here's where it gets interesting - this study is actually based off of Monsanto's own data from 2002. Monsanto's study showed these effects. What Monsanto did, however, was only take the first 90 days of the study and they threw out the evidence of damage in these first 90 days so they could call the GM corn safe. How they were allowed to do this AND keep the results confidential for 4 years goes to a core fault of industry-funded research. Their reasoning included the fact that results were different for male and female mammals. They say this nullifies the results, when in reality differences like this are incredibly common because male and female organ function is different. Also, most chronic toxicity problems do not surface in 90 days. Our organs are incredibly resilient and can even process poisons....for a while.

The study also found material pesticide residue on all GMO samples, by the way. There will be brand new, long-term studies on multiple animals surfacing in the coming year (as long as Monsanto doesn't squash them or sue the scientists into oblivion - their application of libel laws is amazing). Remember that non-organic foods, unless labeled GMO-free, most likely are GMO! 90% of corn (corn chips at Mexican restaurants, HFCS in sodas, dressings & thousands more) and soy are GMO. Check out the guide for avoiding GM foods here and know that Greenling is a GMO-free zone!

This Week's Box Contents & Local Items

The Great Freeze of 2010 (as we're calling it) took its toll on farmers. For the next 2-3 weeks the Local Box might change daily based on availability. Thanks to your support we help local farmers in a big way with our orders...300-600 of each item every week is often their biggest opportunity to share the fruits of their labor. But when farmers are hit by weather, we get to scramble and piece together whatever farmers were able to salvage. One day of boxes will get goodies from one farm, the next day from another. Please bear with us as the box changes frequently and know that your support is as important now as ever.

Here's what will be available from local farms on our website this week (the best selection of local produce in the state - guaranteed):

In Local Boxes ($34.99) this week (Jan 18-22):

• Broccoli or Cauliflower - Homesweet Farm
• Bagged Spinach - Oak Hill Farm
• Green Shallots - Acadian
• Salad Mix - My Father's
• Red Potatoes - Naegelin
• Red Russian or Curly Kale - Homesweet Farm
• Red Spring Onion - My Father's
• Lemons - G&S Groves
• Green Garlic - Green Gate
• Tomatoes - Village Farm
• Herb - Pure Luck

Last Week's (Jan 11-15) Local Box Video:

In Farmstead & Local Produce Boxes ($49.99) this week (Jan 18-22):

• Caramelized Cocoa Nib Chocolate Bar - Fat Turkey
• Oatmeal Orange Scones - Little Bluestem Bakery
• Orange Blossom Oolang - Zhi Tea
• Fire-roasted Nuts - Austinuts

Gluten-free Farmstead Box:

• Duck Eggs - Purple Goose
• Handmade Jalapeno Jelly - Homestead Farms
• Artisan Rice Loaf - Wildwood Bakery
• Hand-crafted Gouda Cheese - Brazos Valley

Order Here

Fresh, Prepared Meal Selection for this week:

Dish #1 - Spiced Chickpea Soup (1 pint - serves 1 for lunch) - see website for ingredients this weekend

Dish #2 - Wild Rice Salad w/ Dried Cherries & Pecans (1 pint) - see website for full ingredients this weekend

Produce from Local Farms

• Arugula, Baby - Animal Farm
• Herb, Asst - Pure Luck
• Herbs, Basil, Live - Bella Verdi
• Lentil Sprouts - Groovy Greens
• Sunflower Sprouts - Groovy Greens
• Red Bok Choy - Acadian
• Gala and Fuji Apples - Top of Texas
• Lettuce, Baby - Animal Farm and My Father's Farm
• Lettuce, Bibb - Bella Verdi
• Tangerines - G&S Groves
• Meyer Lemons - G&S Groves
• Kale - Naegelin
• Mars Orange - G&S Grove
• Broccoli - Homesweet Farm
• Cherry Tomatoes - Naegelin
• Grapefruit - G&S Grove
• Green Garlic - Green Gate
• Scallions - Lundgren and Acadian
• Pea Shoots - Bluebonnet
• Watercress - Bluebonnet

Produce from Local Farms

• Yams - Naegelin
• Microgreens, Arugula - Bella Verdi
• Microgreens, Broccoli - Bella Verdi
• Mushroom, Crimini - Kitchen Pride
• Mushroom, Portobello - Kitchen Pride
• Mushroom, Shiitake - Kitchen Pride
• Mushroom, White - Kitchen Pride
• Onion, Red - Naegelin
• Potatoes, Sweet -Naegelin
• Onion, Yellow - Naegelin
• Potatoes, Red - Naegelin
• Cabbage - Naegelin
• Tomatoes - Engel Farm
• Red Radish - My Father's Farm
• Collard Greens - Naegelin
• Purple Plum Radish - Millberg
• Watermelon Radish - Ringger
• Mustard Greens - Naegelin
• Cauliflower - Homesweet Farm
• Cilantro - My Father's Farm
• Kohlrabi - My Father's Farm

January Events - Soiree, Cooking Class, Farm Tour, Smackdown

Local Food Tasting Soiree

-Eleven11

-January 23rd, 6:30pm

-FREE

This event is all booked up. The next Soiree will be Feb 19th, so mark that date on your calendar. If you were planning on coming, but haven't RSVPd yet, please contact us ASAP.

Local Box Workshop

-Saturday, January 23rd

-9:30am - 2:00pm

-$8

-Faraday's Kitchen Store (map)

Join Chef Andrew Brooks (spiritedfood.com) for our Local Box Workshop, as he shows you easy recipes and storage tips for using fresh, seasonal produce. You'll leave armed with a variety of ways to use what's local and in-season right now!

We will offer three sessions of this workshop with 15-person capacity for each at 9:30 am, 11:15 am, and 1:00 pm (1-hour sessions). Call 266-5666 TODAY to reserve your spot! These classes sell out fast.

Other Events

Bad to the Bone Chef Smackdown

-Stubbs

-RESCHEDULED - Feb 27

-$35

Three of Texas' youngest and most acclaimed chefs - David Bull, Shawn Cirkiel, and Paul Petersen will go head to head in a high-energy, fun event with great food, live music and a competition that's interactive and exciting. DJ, el john Selector will spin bad-to-the-bone soul, funk and world beats to keep the tempo going until final votes for the chefs have been cast. Once the winner is announced, the evening melds into a rockin' live concert with Charanga Cakewalk, a seven-piece Latin band. This event benefits the Sustainable Food Center

For more information & reservations, click here

Sign The Petition

Back in 2007 the Austin City Council unanimously signed a resolution that Austin would be a leader in Greenhouse Gas reduction and clean energy. There was a big press release, some great speeches, and everyone felt good. At the moment it's looking like it was all just a publicity stunt. I saw Austin Energy COO Cheryl Mele talk about their plans. No mention of the resolution or of how they would decommission Fayetteville Coal Power Plant, the 5th worst polluter in Texas and the source of 70% of Austin's CO2 emissions and over 50% of our power. There's a group of dedicated citizens fighting to hold the City, and Austin Energy (the City owns the utility), to honor their 2007 commitment. Sign the petition asking them to do just that here:

Sign Petition

Help get the signatures to 500! We're so close at 435 right now. Every signature counts!

Recipe Corner

Double Broccoli Quinoa

Ingredients:

• 3 cups cooked quinoa*
  
• 5 cups raw broccoli, cut into small florets and stems
• 3 medium garlic cloves
  
• 2/3 cup sliced or slivered almonds, toasted
  
• 1/3 cup freshly grated Parmesan
  
• 2 big pinches salt
  
• 2 tablespoons fresh lemon juice
  
• 1/4 cup olive oil
  
• 1/4 cup heavy cream

• Optional toppings: slivered basil, fire oil (optional)**, sliced avocado
  
• crumbled feta or goat cheese
  

Instructions:

Heat the quinoa and set aside.

Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.

To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.

Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust if needed, you might want to add more of the pest a bit at a time, or you might want a bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds, a drizzle of the chile oil, and some sliced avocado or any of the other optional toppings.

Serves 4 - 6.

*To cook quinoa: rinse one cup of quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa, two cups of water (or broth if you like), and a few big pinches of salt until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.

**To make the red chile oil: You'll need 1/2 cup extra-virgin olive oil and 1 1/2 teaspoons crushed red pepper flakes. If you can, make the chile oil a day or so ahead of time by heating the olive oil in a small saucepan for a couple minutes - until it is about as hot as you would need it to saute some onions, but not so hot that it smokes or smells acrid or burned. Turn off the heat and stir in the crushed red pepper flakes. Set aside and let cool, then store in refrigerator. Bring to room temp again before using.

For More Recipes Check Out The Eating Out of the Local Box Blog. Also make sure to become a fan of Greenling on Facebook to get weekly recipes from Woman With A Whisk & The Best of Thymes food bloggers.