Edition 177

April 30, 2010

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

• Back - Local Strawberries, as long as the weather cooperates
• New -Summer Squash, early-season tenderness from local sources
• New - Fresh Garlic & Dill, from local farms
• Gone - Meyer Lemons, til August
• Gone - Yogurt, from Way Back When, for a short time while they work out consistency (those darn bacteria aren't cooperating)
• New -Late-Spring Goodness, from local sources, like french sorrel & dill

Welcome the Newest Addition to the Greenling Team

On the 16th I was writing the newsletter and got that call - 'my water broke.' What ensued was a week-long journey to bring a new life into this world. He had a rough start and stayed in the NICU for a week. We brought him home on Sunday and are so happy everything turned out ok. Daxton Pierce Arnold is his name and he told me to tell everyone hi and that he can't wait to meet you all at a soiree soon.

Yet Another Disturbing Study on GMO Soy

Remember how Monsanto's own study showed significant damage to the organs of mice, but they decided to throw out the results? And study after study since has shown GMOs to be bad for us? Well, here's another study to add to the pile.

I'm not surprised by these studies anymore, but I'm appalled nothing is being done about them. Russian biologist Alexey Surov fed GM soy to 3 generations of hamsters over 2 years with devastating results. By the 3rd generation, most GM soy-fed hamsters lost the ability to have babies, many died young, and some even had hair growing inside their mouths. What?!

Read more here

Tiny Aliens Have Landed! Oh wait, it's Kohlrabi

Seriously, I think if you spin this thing fast enough it will fly off. Kohlrabi was one of my first real surprises in the early days of Greenling. I had never seen a veggie look quite this strange, but there was such beauty in its uniqueness. I wanted to use it as a centerpiece instead of eating it. You may have met this alien ship in your Local Box last week and you can order them separately this week. The name actually means cabbage-turnip. You can eat both the leaves and the stem thingy, raw or cooked. I know you were wondering and yes, it's one of the most commonly eaten veggies in Kashmir where they have it for dinner 3-4 times a week.

When you get the mother-ship, like many other stem and root veggies, separate the leaves from stem and store in plastic bags. The leaves will only last a few days so add them to salads or sautes soon. The stem will last a couple of weeks in the refrigerator and can be substituted anywhere you use broccoli or cabbage.

Nutritionally, it's somewhere in between broccoli and cabbage. It's a great source of vitamin C, potassium, fiber, and a gaggle of trace minerals. Also a pretty good source of Omegas. See an exhaustive nutritional analysis 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). Items with a (*) are only available in the Local Box:

In Local Boxes ($34.99) this week (May 3-7):

• Leeks - Animal Farm
• Summer Squash - Acadian
• French Sorrel, Arugula, Endive - Tecolote*
• Carrots - My Father's Farm
• Romaine Lettuce - Tecolote
• Swiss Chard - Acadian
• Radish - My Father's Farm
• Citrus - G&S
• Strawberries - Naegelin
• Dill - My Father's Farm

Last Week's (Apr 26-30) Local Box Video:

In Farmstead Boxes this week (May 3-7):

• Homemade Chips - Blanco Valley
• Traditional Garlic Salsa - Kelly Jo
• Pecan Bars - Little Bluestem

Order Here

Fresh, Prepared Meal Selection for this week:

Dish #1 - Fusilli w/ Pumpkin Seed Pesto, Kale & Carrots (1 pint - serves 1 for lunch) - A fun and healthy pasta salad made with fresh vegetables from Johnson's Backyard Garden. We sautee fresh carrots and kale in garlic and olive oil, toss with al dente fusilli pasta and fold in our homemade cilantro-pumpkin seed pesto for a delicious lunch on the go.

-Ingredients: semolina pasta, pumpkin seed, olive oil, garlic, kale, carrot, lemon, herbs, salt, pepper

Dish #2 - White Miso Soup w/ Tofu & Scallions(1 pint) - The sultry saltiness of white miso paired with silky tofu and the crunch of fresh scallions makes this gently simmered soup irresistible. Perfect for lunch or dinner.

-Ingredients: miso paste (soybean, rice), water, kombu (seaweed), tofu, scallion, spices, salt, pepper

Produce from Local Farms

• 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
• Kale - Naegelin
• Mars Orange - G&S Grove
• Grapefruit - G&S Grove
• Romaine Lettuce - The Farm Patch
• Spinach - My Father's Farm
• Baby Spinach - Simmons Family Farm
• Green Shallots - 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
• Green Garlic - Green Gate
• Spring Onion - My Father's Farm
• Arugula - Tecolote
• Green Cabbage - Naegelin
• Collard Greens - Naegelin
• Mustard Greens - Naegelin
• Cilantro - My Father's Farm
• Kohlrabi - Ringger Family Farm/li>
• Strawberries - Naegelin Farm
• Flat Leaf Parsley - Animal Farm

Events & Local Food Happenings Around Town

In The Kitchen w/ Nina & Andrew

-Saturday, May 8th

-11am - 1pm

-$65

-Sicolas Kitchen (map)

The first in a series of cooking classes with Chef Andrew Brooks (spiritedfood.com) and certified Health and Nutrition Counselor Nina Beucler (ninabeucler.com). Nina and Andrew will be joining forces in the kitchen to provide valuable information about the most nutritious and delicious ways to prepare meals with fresh local produce from Greenling!

Your health IQ is bound to increase as well as your kitchen skills. Full meal will be prepared and served along with the sale of Greenling Local Boxes to go home and test out the recipes yourself. Seating is limited.

See the .pdf flyer here and reserve your spot by emailing ninabeucler@sbcglobal.net or calling 512-560-6925

Farm To Plate Fundraiser, Sustainable Food Center

-May 6th, 6:30pm

-Barr Mansion

TFarm to Plate is the premiere sip and stroll event of spring featuring the food and wine of Central Texas. The best local chefs and artisans come together to support the Sustainable Food Center with an amazing night of delectable and unique food and wine tastings. Meet the famous chefs behind local eateries, bid on silent auction items including a farm-to-plate experience by Greenling, valued at $750, which includes a special farm tour, Local Boxes for a month, 4 tickets to Local Box Workshops, and 2 tickets to Outstanding in the Field culinary experience. Don't miss this local food experience.

See more & buy tickets here

Outstanding in the Field

-Oct 10th(sold out) & 12th

-$200/ticket

-Boggy Creek Farm

Speaking of OITF, the tickets in the Farm To Plate auction item are to the sold-out October 10th dinner. OITF is a world-wide touring event featuring the best food in the world prepared by the best chefs in the world. Carol Ann Sayle and Larry Butler are long time friends of Outstanding in the Field. Back in 2004 on their first cross-country farm dinner tour, they made their last stop in Austin and found the welcoming embrace of Boggy Creek. They return this October for 2 dates only. Chef James Holmes of Olivia is their guest chef. Get your tickets for Oct 12th soon as they sell out quickly.

Learn more here

Recipe Corner

Quinoa Squash Pilaf

Ingredients

• 1 cup quinoa, rinsed
  
• 14-1/2 ounces vegetable broth
  
• 1/4 cup water
  
• 2 medium zucchini, halved lengthwise and sliced
  
• 1 medium yellow summer squash, halved lengthwise and sliced
  
• 1 cup chopped leeks (white portion only)
  
• 2 garlic cloves, minced
  
• 1 tablespoon oil
  
• 1 large tomato, chopped
  
• 1 tablespoon minced fresh cilantro
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon dried oregano
  
• 1/2 teaspoon ground cumin
  
• 1/2 teaspoon chili powder
  
• 1/4 teaspoon pepper
  
• 1/8 teaspoon crushed red pepper flakes
  
• 2 cups fresh chard or other green like sorrel or spinach, chopped
  

Instructions:

In a large nonstick skillet coated with cooking spray, toast the quinoa over medium heat until lightly browned, stirring occasionally.

In a small saucepan, bring broth and water to a boil. Add quinoa. Reduce heat; simmer, uncovered, for 15 minutes or until liquid is absorbed; set aside.

In a large nonstick skillet, saute the zucchini, yellow squash, leeks and garlic in oil until tender. Stir in the tomato, cilantro, seasonings and quinoa; heat through. Add chard or other green; cook and stir until wilted.

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.