Edition 181

May 28, 2010

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

• Further Away - Kiwi, back to the the original source of these, New Zealand. We suggest keeping them a special treat
• New -Plum, Apricots, Grapes, Cherries, arriving from local and non-local farms
• New -Mangos, from local farms...that's right, from local G&S Groves
• New -Tomatoes, from local farms, first of the season
• New -Cantaloupe, from non-local farms
• New -Fruit Snacks, from Clif Bar & Annie's
• Change -Daily Juice Kale Chips, are now called Rhythm Chips - Crispy Kale....um, ok...
• Change - Snack Tub, from Dr. Kracker, new size and lower price
• New -Peaches, from local farms

Local Mangos?! Really?

Yep, Really! The Strohmeyer family at G&S Groves are not only farmers, but biologists. See, Mangos don't normally grown in Texas. They're tropical! To get them to grow here they had to graft mango tree branches on hardier root-stock, which is an amazing feat that only they have accomplished. Then they wait. 5-7 years it takes for mango trees to start producing.

We sure are glad G&S Groves had the patience for this because these mangos are awesome and they're certified Organic! The great rains this year has led to quite a bounty. But they won't be here for long so get yours ordered today

Confused by Confirmation Emails?

Ever gotten two or more confirmation emails and wondered if you'd get more than one basket? Sleep tight, locavores, because you'll only ever receive 1 basket.

Every time you confirm a basket and schedule it you have the option to receive an email about it. But if you schedule a basket for the same day as a previous one, it will replace it. We'll never send two separate orders on the same day. Enjoy!

Summer Is Here & Farmers Are Ready

Memorial Day marks the beginning of summer for many. One of my favorite summers was right out of high school. I had a job waiting tables at Brick Oven downtown in the evenings and spent most days at Barton Springs. Summers are a little less relaxing when you're dealing with farm-fresh food. "How hot will it get?!" is the question every summer. We obsess over the heat and how to keep your local and organic goodness fresh. We even have temperature sensors that we randomly place on the inside and outside of bins to see how long it takes them to warm up.

We keep our packing room nice and cool, put bins in a walk-in refrigerator before they go out, our trucks are refrigerated, and our bins insulated with shredded paper. When it gets really hot we'll even put a sheet of ice on top of the food. Even without the sheet our temperature sensors indicate that in 105F heat, with the bin in the shade on a porch, the contents of the bin stay below 60F for 4 hours. Pretty incredible, right? And in the cooler bags it stays below 40F for 4 hours.

So, don't worry about the heat this year; your bin will be fine. The farmers are working hard and appreciate your support! If anything does wilt or get too warm for you, just give us a call so we can credit you. And remember it's easy to go on hold for a few weeks and start your deliveries right back up when you return. Just go to your Delivery Schedule and de-select which weeks you'll be out.

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 31-Jun 4):

• Plums* (or Sorrel & Garlic) - My Father's Farm
• Mangos - G&S Groves
• Green Beans - Acadian
• Beets - Lundgren
• Blackberries - Naegelin
• Cherry Toms - Naegelin
• Leeks - Montesino
• Summer Squash - Naegelin
• Basil - Ringger
• Green Bell Peppers - My Father's Farm

Last Week's (May 24-28) Local Box Video:

In Farmstead Grilling Boxes this week (May 31-Jun 4)- Just Add Meat:

• Lemon Bars - Little Bluestem
• Dozen Eggs - Vital Farms
• Queso Fresco - Humble House

Order Here

Fresh, Prepared Meal Selection for this week:

Dish #1 - Indian Spiced Chickpea Salad w/ Cucumber, Squash, Mint, & Scallions(1 pint - serves 1 for lunch) - Every once and a while we come across a dish that changes the way we look at an ingredient. The simple, nutrient-packed chickpea (a.k.a garbanzo bean) gets redefined in this salad. We toast whole spices in a little oil until fragrant, toss in tender, cooked chickpeas and gently skillet-fry the beans with diced summer squash from Johnson's Backyard Garden. When it's slightly cool, we fold in some cool, creamy yogurt with scallions, cucumber, fresh Texas mint and lemon to make a delicious side/salad that will have you rethinking this versatile legume.

-Ingredients: chickpeas, yogurt, spices, summer squash, cucumber, scallion, garlic, ginger, herbs, canola oil, salt, pepper

Dish #2 - Fresh Corn, Thyme & Sopressata sauteed w/ Wild Rice & Spring Onion(1 pint) - This dish is a favorite among my family, one that's requested every summer as corn season get's into full swing. Fresh corn-off-the-cob is sauteed in warm olive oil with spring onions & thyme, and paired with diced sopressata, an Italian-style, dry-cured salami. We fold in an equal amount of Wild Rice (delicious and nutritious, a little info here) and more fresh herbs for a vivid & colorful dish that's craveable and healthy. Keep it at work for a fresh lunch option or in the fridge at home for a nourishing side or snack anytime.

-Ingredients: corn, wild rice, spring onion, sopressata, garlic, olive oil, herbs, salt, pepper (sopressata: pork, salt, nonfat dry milk, burgundy wine, lactic acid starter culture, sugar, pepper, spices, garlic, sodium nitrate)

Produce from Local Farms

• Herb, Asst. - Pure Luck
• Herbs, Basil, Live - Bella Verdi
• Various Sprouts - Groovy Greens
• Leeks - Animal Farm and My Father's Farm
• Lettuce, Bibb - Bella Verdi
• Mangos - G&S Grove
• Kale - Naegelin
• Cucumbers - Acadian
• Shallots - Lundgren
• Green Bell Peppers - My Father's Farm
• Cherry Tomatoes - Naegelin
• Garlic - Ringger
• Mars Orange - G&S Grove
• Grapefruit - G&S Grove
• Daikon Radish - Tecolote
• Fennel - Wiley Farm
• Watermelon Radish - Ringger
• Green Beans - Acadian
• Arugula - Bluebonnet
• Green Shallots - Lundgren and Acadian
• Pea Shoots - Bluebonnet
• Watercress - Bluebonnet
• Peaches - Lundgren
• Mangos - G&S Grove
• Gold Beets - Ringger Farm

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
• Giant Green Garlic - Green Gate
• Spring Onion - My Father's Farm
• Red Beets - Tecolote
• Corn - J&B Farm
• Green Cabbage - Naegelin
• Baby Arugula - Animal Farm
• Yukon Potatoes - Naegelin
• Carrots - Acadian, Montesino, Ringger
• Kohlrabi - Ringger Family Farm
• Blackberries - Naegelin Farm
• Flat Leaf Parsley - Animal Farm

Events & Local Food Happenings Around Town

Slow Money National Gathering

-June 9-12

-$295

-Shelburne Farms, VT (link)

There's still time! - Come to Shelburne Farms, a working farm and forest and National Historic Landmark -- a setting uniquely imbued with the history of capitalism and a nonprofit organization dedicated to forging a new future through sustainability education, creating social enterprises and strengthening local food systems. Enjoy the natural beauty of Lake Champlain. Meet thought leaders and change agents from around the country who are joining in this exciting project: designing capital markets that go beyond extraction and consumption all the way to preservation and restoration… starting with food and soil fertility.

Austin will be well-represented with Mason going, Jerry Cunningham of Coyote Creek, Melanie McAfee of Barr Mansion, Scott Price (formerly Whole Foods), Randy Jewart of Resolution Gardens, Scott Collier and Joanne Marino of Slow Money, and more!

Learn More & Register Here

Fun on the Farm - Farm Camp

-June 14-18 or 21-25, 9am-3:30pm

-$250 (siblings $225, some scholarships available)

-Green Gate Farms

Would your child like to explore a farm, get dirty, learn about nature, be a farmer? Is your child ages 7-11? The Green Gate Farms Farm Camp is for you! Kids will spend mornings working with farmers in the fields and taking care of animals. Afternoons will feature workshops taught by local farming experts. How cool is that? There will be tons of fun activities and also time to just explore the farm.

Learn more 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

Zucchini-Basil Alfredo

Ingredients

• 1 teaspoon salt
  
• 1/4 cup finely shredded parmesan cheese
  
• 1-2 cloves garlic, minced
  
• 1 tablespoons olive oil
  
• 1/2 cup half-and-half
  
• 1/2 cup light cream
  
• 3 large zucchini, about 1#
  
• 1/2 lb sliced mushrooms
  
• 1/2 thinly sliced onion
  
• 4 ounces cream cheese, cubed and softened
  
• 2 pieces of bacon crumbled
  
• finely shredded parmesan cheese, to taste
  
• ground black pepper, to taste
  
• ground nutmeg, to taste
  

Instructions:

Cut zucchini in half crosswise, then cut lengthwise into 1/4 inch wide strips to resemble fettucine noodles (You should have about 4 cups when you're finished). Toss the zucchini with salt in a large colander. Allow zucchini to drain for 1 hour. Rinse, then pat zucchini dry.

In a large skillet, cook the zucchini, mushrooms, onion and minced garlic in hot olive oil over medium-high heat for 2-4 minutes or until crisp- tender. Transfer the cooked zucchini to a large bowl. In the same skillet, heat the cream cheese and half-and-half over medium-low heat until smooth. Stir in the Parmesan cheese. Add the zucchini to sauce in skillet; heat through. Transfer to a serving dish. Sprinkle with pepper, nutmeg, bacon and additional Parmesan cheese, if desired.

If you would prefer I found a healthier verison of the sauce from the Goddess in the Raw Website. Both sound good.

• 1c cashew nuts
  
• 1/4c pine nuts
  
• 1/2 lemon juiced
  
• 3 cloves garlic
  
• 3/4c water
  
• 2t fresh basil
  
• 1/4t crushed red pepper
  
• 1t sea salt

Blend all until smooth. Juliene Zucchini like noodles.

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.