Edition 178

May 7, 2010

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

• Limited - Local Strawberries, we may have to sub some non-local, please put in packing notes if you prefer no sub
• New -Summer Squash, early-season tenderness from local sources
• New -Green beans, from local farms
• New -Corn, from local farms
• Gone - Yogurt, from Way Back When, for a short time while they work out consistency (those darn bacteria aren't cooperating)
• New - Oko & Green Truck wines, available in Travis County only

What are 'Seconds'?

When a product is in season we sometimes receive a boatload of it. Also, some produce comes in extra ripe or with a little damage. Since we only deliver the best of the best we sometimes end up with some perfectly good produce that does not meet our quality standards for delivery. We offer these to you at a discount as 'seconds'. It keeps good food from going to our compost pile and offers an economical option for getting local and organic goodness.

Things to know about seconds:

- They are not for everyone

- Seconds are a “Scratch and Dent” item often with some minor damage

- They usually only last a day or two

- We suggest freezing or canning them to extend their life if you don't eat them right away

Seconds are a great way to be sustainable and save some money.

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

The Local Food Revolution

The last 4 weeks have been this absolute whirlwind of activity in the central Texas food system. I feel like at least this chapter culminated in last night's Farm to Plate event benefitting the Sustainable Food Center. At the magical Barr Mansion over 30 local chefs shared their favorite local food creations, 10 local spirits and beverage artisans brushed away the stresses of life with assorted nectars for any taste, a live band filled the air with a joyous energy, and so many people working hard to build a sustainable local food economy unwound and gave endless hugs to each other.

At our Slow Money event we brought in local food stars from other parts of the country and they all gushed over the energy and activity in this region. It's truly something special and I just have to get mushy about it. If you haven't been to many local food events don't worry - another chapter starts now and there are many more planned. Even if you can't make it out to events, next time you're enjoying some local food take a moment to remember how lucky we are to have such bounties and what a wonderful time and place we live in.

This Week's Box Contents & Local Items

May through July of a good-weather year are by far my favorite. Last year with the drought it was really tough, but some spring rains this year have led to some incredible bounties. We've been enjoying the strawberries (it's finally hot enough they might not last much longer) and this week we've got a rare assortment of local goodness. Corn, squash, green beans, and collards all at the same time? Heaven.

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 10-14):

• Red Grilling Onions - Acadian, My Father's
• Summer Squash - Acadian
• Collard Greens - Tecolote
• Carrots - My Father's Farm
• Fresh Garlic - Tecolote
• Beets - Montesino
• Green Beans - J&B Farms
• Corn - J&B Farms
• Parsley - Tecolote
• Kohlrabi - Ringger

Last Week's (May 3-7) Local Box Video:

In Farmstead Boxes this week (May 10-14):

• Smoked Gouda or Cheddar - Blanco Valley
• English Muffins - Little Bluestem
• Goose Egg - Purple Goose

Order Here

Fresh, Prepared Meal Selection for this week:

Surprise! Sorry, folks, we didn't get the info on this week's selection in time for the newsletter, but the website will be up-to-date this evening.

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

Kert's Natural Kitchen Cooking Classes & Green Gate Farms

-Saturdays May 8th-22nd, 10am

-Green Gate Farms (map)

This spring, Green Gate Farms is offering hands-on cooking classes in harvesting and preparing a wholesome, delicious meal made from the farm's fresh veggies (also available through Greenling). Taught by chef Kert Peterson of Kert's Natural Kitchen, each class of the 3- part series will focus on the preparation of quick, easy, healthy meals that showcase the seasonal flavors of Green Gate Farms produce. Classes take place in the brand new outdoor cooking pavilion in the herb garden constructed just for the purpose of cooking beside the field of produce. RSVP by calling 512-949-9831. You can take just 1 of the 3 or all 3.

San Antonio Greenling Soiree

-May 22nd, 6pm

-Bismark Studios (map)

Super-cool venue for this Local food Potluck. Bismark Studios is San Antonio's premier North Side Gallery in the Stone Oak area. As usual, we invite you to bring a dish made with local ingredients and the dish voted the best by attendees gets a free Local Box! Greenling will also bring libations and cheer. Come meet other Greenlings and enjoy the local food harvest.

Check out more here

Organic Baby Food Making

-May 28th, 9am and 11am

-Mad Hatters Tea House (map)

Make Mother’s Day last all month! NEVA face+body presents a Pregnancy Care event this May. Join Greenling.com and Well Seasoned Catering for an organic baby food cooking class. Learn how to turn fresh, local and organic ingredients into nutritional nomz for your baby. To RSVP, please call 210-212-4832.

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

Pasta Primavera

Ingredients

• 1 (12 ounce) package penne pasta
  
• 1 yellow squash, chopped
  
• 1 zucchini, chopped
  
• 1 carrot, julienned
  
• 1/2 red bell pepper, julienned
  
• 1/2 pint grape tomatoes
  
• 1 cup fresh green beans, trimmed and cut into 1 inch pieces
  
• 5 spears asparagus, trimmed and cut into 1 inch pieces
  
• 1/4 cup olive oil, divided
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon coarsely ground black pepper
  
• 1/2 tablespoon lemon juice
  
• 1 tablespoon Italian seasoning
  
• 1 tablespoon butter
  
• 1/4 large yellow onion, thinly sliced
  
• 2 cloves garlic, thinly sliced
  
• 2 teaspoons lemon zest
  
• 1/3 cup chopped fresh basil leaves
  
• 1/3 cup chopped fresh parsley
  
• 3 tablespoons balsamic vinegar
  
• 1/2 cup grated Romano cheese
  

Instructions:

Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.

Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 10 to 12 minutes or until al dente; drain.

In a bowl, toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the baking sheet, and roast 15 minutes in the preheated oven, until tender.

Heat remaining olive oil and butter in a large skillet. Stir in the onion and garlic, and cook until tender. Mix in cooked pasta, lemon zest, basil, parsley, and balsamic vinegar. Gently toss and cook until heated through. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese to 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.