Edition 167

February 19, 2010

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

• New - Non-local groceries, like Liquid Amino Acids from Braggs, Panko Breadcrumbs and Lite Coconut Milk
• New -non-Local Organic Meats, from Greatful Harvest, Field to Family Beef
• New -Local Brownies, We've not carried these before because they don't contain any Organic ingredients, but overwhelming requests have prompted a new shopping category - Local, Not Organic
• Still hanging in there - Lettuce, Beets, Broccoli, they've taken a beating in the fields, but are still producing
• Gone for Now -Berries, we were able to get some non-local, but they just weren't good quality (it's winter!) so we're taking them off for a while until they can get back in shape
• New - Burdock root, from non-local sources, Burdock root is very crisp and has a sweet, mild flavor with a little muddy harshness that can be reduced by soaking julienned roots in water for 5-10 minutes. Give it a try! Braise it with soy sauce, sugar, sake, and sesame oil for a special treat
• Back! - Local Herbs, froze a few weeks ago, but have returned

Your Orders Help Support Refugees

We often see images of refugee camps in other countries, but did you know America accepts a steady stream of people escaping oppressive and dangerous environments?

For over a year Greenling has been donating hundreds of pounds of produce each week to foreign refugees right here in Central Texas. They've been completely displaced and are trying to start over with a new life in Texas. We try to help welcome them with some fresh, organic food!

See more about the Refugee Film Outreach program here

See the short Thank-you video here

Delivery Tip - Haven't ordered yet and wonder how your groceries arrive? Check out this 1-min video.

The Difference Between 'Out-of-Stock' and 'Out-of-Season'

We get a lot of questions about these two 'bringers-of-bad-news' on our site. While we of course do our best to always bring you what you ordered, produce and much local food (meat, dairy, etc) is very seasonal and small supply disruptions or a few bad apples can affect your order.

Out of Season items are not visible on the site. When you first ordered them they were obviously available, but have since become unavailable for an extended time. Most of these will come back into season at some point so if you want them automatically, leave these items in your basket and wait for the season. If we don't expect them back they will eventually disappear from your basket.

Out of Stock items are in season, but have supply disruptions. They're visible on the site and you can order them, but if they're out of stock when you place your order it will say so when you check out. They may become available by the time your order arrives, stocking can change on a daily basis, and that's why our website allows you to order them. It's often items that are unavailable for just a few days, but we expect shipments soon or we didn't get as many as we ordered or some went bad, etc.

Rod's Big Red Tractor

By Candy Hunke - Greenling Buyer

It’s Wednesday morning, sleet is falling from the sky and I am on the highway heading to Acadian Family Farms, located in Lavaca County. Farm visits are one of my favorite work activities (who doesn’t like a day out of the office?). It gives me the opportunity to see exactly how the farmers work the land and ultimately produce the goodness that you enjoy on your table.

Acadian Family Farms is truly a family farm. Rod and Nynette Ardoin moved to this area in 2002 and purchased the 60-year-old farmhouse and land to raise their family. When they first started farming the land everyone in the family pitched in to get the work done. 7 years later they have grown into a thriving business producing food in harmony with nature.

One of Rod’s favorite stories is about his tractor. He begins the story by emphasizing how they started out doing all the work by hand - every seed, every weed pulled, every veggie harvested. A few years later he was able to save enough to by an old tractor. Another couple of years goes by and he upgrades to a new tractor and finally to his pride a joy another new red tractor with planting implements. He really loves the tractor and it allows him to run a much more productive farm. It's the big, strong, tangible reward for much of his hard work. He has lots of great farming tips but he swore me to secrecy, so I can’t tell you how to grow squash earlier than anyone else.

This winter has been one of the toughest with all of the cold and rain and cloudy days. The bottom fields are not even planted because the ground never seems to be dry enough for the tractor. The upper fields are full but the growth is slow. Even the hothouse for the seeds has not been much help.

The day we were visiting, it was sleeting; we were bundled in our thickest coats to go and see the fields. Erica, my daughter, got to pick radishes, which she enjoyed because 'they are pink and red.' During the winter, Rod grows for us Louisiana shallots (from the seeds he got from an LSU professor), spinach, chard, radishes, carrots, lettuces and turnips. Spring brings squash, onions, and many varieties of tomatoes. In the summer, he shares his organic growing knowledge in Mexico and helps work on gardens that feed the less fortunate.

We hope you enjoy his amazing produce that's available both in the local box and separately on the site. You can meet more of our farmers here.

This Week's Box Contents & Local Items

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 (Feb 22-26):

• Broccoli - Acadian, My Father's, or Opie
• Cilantro - Acadian
• Green Shallots - Acadian
• Radish - My Father's Farm
• Salad Mix - My Father's
• Spinach or Swiss Chard - Naegelin
• Shitake Mushrooms - Kitchen Pride
• Meyer Lemons - G&S
• Yellow Onions - Naegelin
• Herb - Pure Luck

Last Week's (Feb 15-19) Local Box Video:

In Farmstead Boxes this week (Feb 22-26):

• Buttery Croissants - Sweetish Hill
• Wildflower Tea - Zhi Tea
• Jalapeno or Strawberry Chipotle Jam - Brazos Valley

Order Here

Fresh, Prepared Meal Selection for this week:

Dish #1 - Chicken Noodle Soup (1 pint - serves 1 for lunch) - The classic soup of all soups. No fuss here, just simple, honest chicken soup for the soul. We start with Dewberry Farms Really Good Chickens to make our delicious homemade chicken broth, then add market carrots, onions and celery. We shred tender pieces of chicken back into the pot along with the egg noodles and fresh herbs, then let it simmer until the pasta is just tender and flavors married. Pair it with a Bibb Salad, or maybe your favorite crusty bread, or just enjoy the pure simplicity all by itself.

Dish #2 - Penne w/ Bacon, Caramelized Onions, Chevre & Thyme (1 pint) - Now this is a pasta salad that packs a flavor punch. Sweet onions are cooked down until their natural sugars caramelize, then we toss them with penne pasta, applewood-smoked natural bacon, CKC chevre and fresh thyme and olive oil. It's sweet, savory, tangy and herby, but it's the combination of all these flavors that makes this dish a heavy hitter. Take it to go for lunch at work on its own, or pair it with a fresh green salad or soup.

Produce from Local Farms

• Arugula, Baby - Animal Farm
• Herb, Asst. - Pure Luck
• Herbs, Basil, Live - Bella Verdi
• Sunflower Sprouts - Groovy Greens
• Lettuce, Baby - Animal Farm and My Father's Farm
• Lettuce, Bibb - Bella Verdi
• Cauliflower - Ope's Farm
• Meyer Lemons - G&S Groves
• Kale - Naegelin
• Mars Orange - G&S Grove
• Cherry Tomatoes - Naegelin
• Grapefruit - G&S Grove
• Green Garlic - Green Gate
• Scallions - Lundgren and Acadian
• Pea Shoots - Bluebonnet
• Watercress - Bluebonnet

Produce from Local Farms

• Microgreens, Arugula - Bella Verdi
• Microgreens, Broccoli - Bella Verdi
• Mushroom, Crimini - Kitchen Pride
• Mushroom, Portabella - Kitchen Pride
• Mushroom, Shiitake - Kitchen Pride
• Mushroom, White - Kitchen Pride
• Potatoes, Sweet -Naegelin
• Red Radish - My Father's Farm
• Red Spring Onion - My Father's Farm
• Onion, Yellow - Naegelin
• Potatoes, Red - Naegelin
• Cabbage - Naegelin
• Tomatoes - Village Farm
• Red Radish - My Father's Farm
• Collard Greens - Naegelin
• Mustard Greens - Naegelin
• Cilantro - My Father's Farm
• Kohlrabi - My Father's Farm

Events & Local Food Happenings Around Town

Greenling Ambassador Training

-Feb 24th, 7 pm

-Greenling Office (map)

Become a Greenling Ambassador and Help Spread the Word about Eating Healthy, Eating Locally, & Eating Organic!

The Greenling Ambassador is not an employment position, but rather a way for current customers to get more involved with Greenling and with the Sustainable food community. You will be the first people we call when there's news or volunteer opportunities and you'll be our eyes & ears in the community. You'll also be on our list to work paid projects like event staffing or community projects.

We're having an orientation on February 24th at our office. Please check out our website to read more & apply, or just RSVP to the training by emailing Jessica - jevans (AT) greenling.com

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February Local Food Tasting Soiree

-Feb 19th, 6:30 pm

-Rio's Brazilian Cafe (map)

The January Soiree was so much fun and we've got another event planned at the super-cool East Village. For February we'll head down the street to the brand new Rio's Brazilian Cafe. Ben & Eli have been making awesome Brazilian treats for us and now they have a restaurant for everyone to enjoy! Serving breakfast, lunch, and dinner you can get their sauces and Yuca recipes anytime. And we'll gather there for a Soiree where you can pair your favorite winter recipe with their yuca fries! The group will decide which ones get to go in the Greenling Central Texas Seasonal cookbook (name to be improved later) and the creator will get featured in the book.

So bring your best recipes and let Greenling make you famous. Or not...it is Austin, after all so there's no pressure or dress code or any of that. All you really need to bring is yourself. We'll also have some Greenling beverages, desserts, and some great company!

RSVP by visiting our Contact Us page and emailing Jessica, or RSVP here (facebook) - corrected link

Local Box Workshop

-Saturday, Feb 27th

-9:30am - 2:00pm

-$8

-Faraday's Kitchen Store (map)

Join Chef Andrew Brooks (spiritedfood.com) for our Local Box Workshop at Faraday's Kitchen Store, 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.

Grow Local Festival

-Saturday, Feb 27th

-9:00am - 4:00pm

-$5

-Schertz Civic Center (map)

Thinking about putting in a vegetable garden this spring? Don’t know what to do to get started? Need to know about those bugs in your garden? Then this may be the place for you to be. Get advice from local experts on gardening and landscaping. See a rainwater harvesting demo. Talk to an expert on lawnmower maintenance. Learn the proper way to prune your trees! Shop for bedding plants, seeds, fruit trees, rainwater harvesting barrels and other quality garden products.

See more here

Bad to the Bone Chef Smackdown

-Stubbs Austin

-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

Recipe Corner

Wondering what to do with that giant cabbage? Here's an idea from Stephanie, a local food blogger -

Spicy Tofu Stir-Fry w/ Peanuts & Quinoa

Greenling Recipes

Sweet Potato Soup w/ Chili-Mango Salsa

Ingredients:

• 2 tbsp. vegetable oil
  
• 2 medium onions, chopped
  
• 2 medium carrots, peeled and diced
  
• 1 large celery stalk, diced
  
• 1/2 c. celery leaves, chopped
  
• 6 c. sweet potatoes, peeled and diced
  
• 2 bay leaves
  
• 1/4 tsp. dried thyme
  
• 1/4 tsp. nutmeg
  
• 1 c. milk
  
• Salt and pepper to taste
  
• Cilantro
  

Instructions:

Heat the oil in a soup pot and add the onion, carrots, and celery. Saute over low heat until the onions are translucent. Add the celery leaves and sweet potatoes. Add just enough water to cover all but about an inch of the vegetables. Bring mixture to a simmer and stir in the bay leaves, thyme, nutmeg, salt, and pepper. Simmer, covered, until the potatoes and vegetables are tender. With a slotted spoon, remove half of the solid ingredients and transfer them to a food processor with about 1/2 cup of the cooking liquid. Puree and return to the pot. Add the milk until you achieve the consistency you desire. Simmer for another 15 minutes. Sprinkle with cilantro and serve!

To make the Chili Mango Salsa Dip:

• 1 10-ounce mango, peeled, pitted, diced
  
• 1/4 c. chopped fresh cilantro
  
• 1/4 c. chopped red onion
  
• 1 tbsp. fresh lime juice
  
• 2 tsp. minced seeded serrano chili
  
• 1 tsp. grated lime peel
  
• 1 garlic clove, finely chopped
  
• 2 tbsp. olive oil
  
• salt
  
• pepper

Mix all ingredients together, mix in 1-1/2 tbsp. oil and season with salt and pepper. Spoon some on top of the soup.

Customer-Submitted Recipe - Marrakesh Vegetable Curry

By Patrick

So, because it is always a challenge to use all of the vegetables if you aren't used to cooking them, I wanted to pass along this recipe that we tried tonight that is very tasty and uses lots of vegetables. It is versatile enough that you can probably swap ingredients (eg. other greens along with spinich) and get through half of your greenling shipment in one go creating a several-day meal.

Ingredients:

• 1 sweet potato, peeled and cubed
  
• 1 medium eggplant, cubed
  
• 1 green bell pepper, chopped
  
• 1 red bell pepper, chopped
  
• 2 carrots, chopped
  
• 1 onion, chopped
  
• 6 tablespoons olive oil
  
• 3 cloves garlic, minced
  
• 1 teaspoon ground turmeric
  
• 1 tablespoon curry powder
  
• 1 teaspoon ground cinnamon
  
• 3/4 tablespoon sea salt
  
• 3/4 teaspoon cayenne pepper
  
• 1 (15 ounce) can garbanzo beans, drained
  
• 1/4 cup blanched almonds
  
• 1 zucchini, sliced
  
• 2 tablespoons raisins
  
• 1 cup orange juice
  
• 10 ounces spinach

Instructions:

In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.

In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.

Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.

Add spinach to pot and cook for 5 more minutes. Serve

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.