• Box Contents & Local Items
• Local Food Adventures
• Recipe Corner
• Featured Farmer

• Sale - Orange Juice from Organic Valley
  
• Sale - Dozen Eggs from Organic Valley
  
• Coming Soon - a full selection of items from Daily Juice
  
• Substitution - Richardson Farms will be helping to complete the chicken order, Dewberry is running a little short this week
  
• Sale - Local Green Cabbage
  
• New - Spicy Candied Pecans are Back!
  

Caskey Peach Orchards
Cliff & Sylvia Caskey
Hays County, Texas

Caskey Orchards is a small family owned and operated certified Organic orchard specializing in sweet, tree-ripened freestone peaches. They are located in Hays County, Texas about four miles south of San Marcos. In addition to the many varieties of peaches that we produce throughout the growing season, they also grow plums, nectarines, apricots, apples, pears, figs, and pecans.

Hi Greenling!

I am a longtime customer and I wanted to give you feedback on the lamb shanks I had delivered last week. I took a chance because my partner does not like lamb. She says it usually tastes gamey. I made a lovely osso bucco with my Greenling lamb and it was delicious! The meat was fresh and succulent and my partner cleaned her plate. We now have a lamb fan in the house!

We look forward to creating more dishes with the great meat selections from Greenling.

Thanks for all you do!

Kerry Gray
Austin, TX.

Eating For Sustainability

Agriculture uses 3 times as much potable water as all other forms of human consumption, COMBINED. A full 80% of the water we use in the US is for agriculture. Organic agriculture uses 30%-50% less water than conventional ag. Agriculture also consumes more oil than any other activity except for driving. 400 gallons of oil per year per citizen is consumed for our food. Only 20% of that is from seed to harvest. The rest is in transportation.

You really can make a huge difference for Sustainability just by what you eat. Here are 10 great ways to eat for Sustainability:

1. REAL
• Eat real food, mostly plants, with a small amount of meat as an accent rather than the main ingredient (Michael Pollan)
• Cheap processed food doesn’t reflect its true cost. Plan ahead to avoid them
2. VALUE
• Re-define the way food is valued and fit into the household economy
• Spend money on wholesome foods, not supplements
3. FLEXIBILTY
• Cook from ingredients rather than recipes (See recipe section of Greenling.com)
• Read blogs and the internet for ideas to use what you have and what’s in season....<click below to read more>

Greenling News & Events

Local Box Workshop

-Saturday, June 6th

-3 Classes - 9:30 am, 11:15 am, 1:00 pm

-$5

-Faraday's Kitchen Store

Join Chef Andrew Brooks (spiritedfood.com) Saturday, May 2nd 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.

Solixir Botanical Beverage

-May 25-29

-In your box

-FREE

Every now and then we make an exception to our Organic rule. Sometimes we can't find a product Organic so we get as close as we can if we believe in the product or it's very widely used. I had dinner with Scott Lerner from Solixir a couple of weeks ago and was completely won over on this product that is all natural but not certified Organic.

They were uncompromising in their formulas and botanicals (plant extracts). They have the highest botanical purity and concentrations in the beverage industry and have chosen absolutely no preservatives (even citric acid found in many beverages, including organic ones). They source fair trade and want to go organic when these high-quality botanicals become available organically.

You'll get one of 3 flavors (Awaken, Restore, and Relax) in your box and all 3 will be available on our website. Enjoy!

This Week's Box Contents & Local Items

Here's what's available from local farms on our website this week (remember nobody, and we mean nobody, has as much fresh local produce as Greenling):

In Local Boxes ($34.99) this week (May 25-29):

• Blackberries - Naegelin Farm
• Cucumber - Buena Tierra
• Carrots - Tecolote
• Green Beans - Acadian
• Summer Squash - Naegelin
• Elephant Garlic - Montesino
• Leeks - Acadian
• Mangoes - G&S Groves
• Peaches - Caskey
• Garlic Chives - Tecolote

Last Week's (May 18-22) Local Box Video

We're in transition so there were some mid-week changes in the box. Blackberries, peaches, mangoes & more.

In Farmstead & Local Produce Boxes ($49.99) this week (May 25-29):

• This week's farmstead box us still under construction and may contain pita bread & special hummus among other things

Produce from Local Farms

• Arugula, Baby - Animal Farm
• Beets, Bunch - Acadian Family Farm
  
• Beets, Mix - Animal Farm
  
• Berries, Blackberries Naegelin
  
• Cabbage, Green - Buena Tierra
  
• Cabbage, Napa - Buena Tierra
  
• Carrots, Baby Bunch - Animal Farm, Acadian
  
• Daikon - Tecolote
  
• Fennel - Buena Tierra
  
• Garlic - Naegelin
  
• Garlic, Green - Green Gate
  
• Grapefruit - G&S Grove
  
• Greens, Chard - Bradshaw
  
• Greens, Kale - Buena Tierra
• Greens, Mustard - Tecolote
  
• Herb, Asst - Pure Luck
  
• Herbs, Basil - Buena Tierra
  
• Herbs, Basil - Live Bella Verdi
  
• Leeks - Tecolote
  
• Sunflower Sprouts - Groovy Greens
  
• Tomatoes, Slicing - Walnut Creek
  
• Elephant Garlic - Montesino
  
• Flat Leaf Parsley-Tecolote
  
• Raddachio - Buena Tierra
  

Produce from Local Farms

• Lettuce, Baby - Animal Farm
• Lettuce, Bibb -Bella Verdi
  
• Limes -G&S Grove
• Mangos -G&S Grove
  
• 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, White -Naegelin
  
• Onion, Yellow -Naegelin
  
• Onion, Red-Arnold Organic's
  
• Orange, Valencia -G&S Grove
  
• Peaches -Caskey Orchards
  
• Potatoes, Red -Naegelin
  
• Radish -My Father's Farm
  
• Squash, Yellow -Naegelin
  
• Squash, Zucchini -Acadian Family Farm
  
• Green Beans -Naegelin, Acadian Family Farm
  
• Squash, Gold Zucchini -Buena Tierra
  

Local Food Restaurant Reviews

Returning to my local food adventures I've really been frequenting 2 places in south Austin - Thai Fresh and Somnio's. Both of these places say they support local and organic when they can and I gotta tell you - they both live up to this claim. Jam from thai fresh will go to the farmer's market and then incorporate whatever she finds there into her dishes. The Pad Sea Ew is probably my favorite and the green curry with chicken is my second favorite. The vegetables change with what's in season, but they're always tasty. She gets all of her meat locally and they even run cooking classes. Look for an upcoming Local Box workshop to happen there.

-Get more info here

Somnio's is another gem. It's on S 1st street next to a vintage store. The sides vary by what is available from farmers and they buy produce from Greenling. So it's the same veggies that come in your local box. I had a side dish of Swiss Chard for the first time in my life and it was awesome. I've enjoyed everything I've had there, but my favorite is probably the Richardson Farms 'crazy crunch' pork medallions.

-Get more info here

Recipe Corner

Grilled Mangoes with Blue Cheese and Honey

Ingredients

• 3 large mangoes, ripe but not soft (you can substitute apricots, peaches, nectarines or pears)
  
• 2 tablespoons unsalted butter
  
• 1 teaspoon Toasted Spice Rub, recipe follows
  
• 1/8 teaspoon finely ground sea salt
  
• 8 ounces Veldenhuizen blue cheese
  
• 3 tablespoons Round Rock honey

Directions

Have the oven broiler on or a grill heated to medium-high.

Peel the mangoes with a paring knife. One at a time, set each mango on its side on a cutting board and cut the flesh away from the large flat seed in the center. Place the largest 2 pieces from each mango in a medium bowl (set the rest of the flesh aside for another use).

Melt the butter in a small skillet over medium heat and cook until it turns nut brown. Add the Toasted Spice Rub and salt. Remove the skillet from the heat. Pour or brush the butter mixture over the mangoes and toss well to coat them.

Grill the mango slices (only on the flat, cut side) over medium-high heat until nicely marked, 3 to 5 minutes.

While mangoes are grilling, cut the blue cheese into 1-inch pieces.

Remove the mango slices from the grill and spread them on a baking sheet, with the grilled sides facing up. Divide the cheese on top of the mango slices.

Place under the broiler for 30 seconds to weep the cheese (optional step). Be careful not to get the mango too hot. Arrange on a platter or individual plates.

In a heat-proof bowl, warm the honey briefly in the microwave and drizzle over the top. Serve warm.

Toasted Spice Rub:

Ingredients

• 1/4 cup fennel seeds
• 1 tablespoon coriander seeds
• 1 tablespoon peppercorns
• 1 1/2 teaspoons red pepper flake
• 1/4 cup pure California chili powder
• 2 tablespoons kosher salt
• 2 tablespoons ground cinnamon

Directions

Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan; add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.

Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor. Keep the spice mix in a glass jar in a cool, dry place, or freeze.

Taste your chili powder and, if spicy and hot, cut back the amount. California chiles are almost sweet, not hot.

Yield: about 1 cup