Edition 31

June 5, 2009

• Inaugural Greenling Lunch Bomb
• Local Box Contents
• Raw Lasagna Adventure
• Recipe Corner
• Featured Farmer

• New - Texas Blueberries are here!
• New - Sweet corn available for a short time
• Hurry - Just a few more weeks for the local beans - eat em up
• New - Daily Juice items added to website - try the Kale Chips!
• New - More cuts from Betsy Ross Beef - stir fry, tenderized round steak, bone-in ribeye
• New - Local key limes available from G&S

Wateroak Farms

Pam & Mark Burow

Bryan, Tx

Think all goat products are incredibly bitter? We dare you to try Wateroak. Mark says Caprylic acid is what makes the 'goaty' taste. Since it's high during late pregnancy and after birth, they don't use that milk for their products. Just one taste and you'll be hooked.

Goats milk is good for you too! Lactose intolerants and those sensitive to dairy will often find goat's milk products completely digestible, not to mention it's chock-full of calcium-boosting enzymes.

So go ahead, give it a try. We bet you'll like it.

What we carry:

Goat Milk, Ricotta, Chevre, Yogurt

Here is my son Jasper from a year ago. The novelty hasn't worn off yet. He still plays in the boxes every week and one of the discontinued boxes is now a toy box for his train set.

Sincerely,

Carissa Stephens

Inaugural Greenling Lunch Bomb

Where - Somnio's Cafe (map)

When - Tuesday, June 9, 12 pm

Why - To support restaurants serving local food!

Join Greenling on Tuesday to support local businesses supporting local farms. There are lots of restaurants around town striving to use local products and they need us eating there (when we're not cooking at home with our families....which we should all do more of). We'll try to fill the restaurant up to let them know we appreciate what they do.

So join us, get to know some Greenlings, and enjoy some local food prepared by local artisans. Look for future Greenling bombs around town and some where we descend on restaurants we WANT to carry more local food. And if you would like to request a particular restaurant, just let us know!

This Week's Box Contents & Local Items

Here's what's available from local farms on our website this week (the best selection of local produce in the city - guaranteed):

In Local Boxes ($34.99) this week (June 8-12):

• Blueberries
• Cucumber
• Carrots
• Tongue of Fire Beans
• Yellow Squash
• Sorrel
• Corn
• Mangoes
• Peaches
• Basil

Last Week's (Jun 2-5) Local Box Video

Click here to watch a video on how we pack our boxes

In Farmstead & Local Produce Boxes ($49.99) this week (June 8-12):

• BBQ sauce - Friends & Family or Brazos Valley
• Jack Cheese - Brazos Valley
• Sourdough Boule - Texas French Bread

Produce from Local Farms

• Arugula, Baby - Animal Farm
• Beets, Bunch -Tecolote
• Berries, Blueberries-Berry Best Farms
• Carrots, Baby Bunch - Buena Tierra
• Garlic - Naegelin
• Garlic, Green - Green Gate
• Grapefruit - G&S Grove
• Herb, Asst - Pure Luck
• Herbs, Basil - Buena Tierra/My Father's Farm
• Herbs, Basil - Live Bella Verdi
• Leeks - Acadian Family Farm
• Sunflower Sprouts - Groovy Greens
• Tomatoes, Slicing - Walnut Creek
• Elephant Garlic - Green Gate
• Radicchio - Buena Tierra
• Green Tomatoes - Rinnger Family Farm
• Heirloom Tomatoes - Rinnger Family Farm
• Lettuce, Baby - Animal Farm
• Lettuce, Bibb -Bella Verdi

Produce from Local Farms

• 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
• Squash, Yellow -Naegelin. My Father Farm, Walnut
• Squash, Zucchini -Acadian Family Farm , Walnut
• Green Beans -Naegelin, Acadian Family Farm

Raw Lasagna Adventure

by Mylie Arnold

With the Texas summer weather upon us I’ve been craving lighter meals. Mason and I recently enjoyed the Raw Lasagna at Borboleta Gourmet Café, and today I was inspired to try and recreate it. The key to the dish was the “cheese” layer and I suspected it was made from cashews so I went googling for a recipe. I found many recipes for cashew cheese and they seemed to fall into two categories. Simple versions with just cashews, lemon juice, garlic and salt, and more complicated versions that added nutritional yeast and a variety of other ingredients. I decided to go with the simpler version and used this Raw Cashew Cheese recipe. I didn’t let it sit for the 1-2 days the recipe direction included and it was still excellent. Next was a tomato sauce, and I went with Magic Tomato Sauce. I used a vegetable peeler to create thin slices of zucchini “noodles” and layered all three with some baby spinach and minced fresh basil into individual serving size lasagna stacks. When finished it was Mason approved, and we’ll definitely be enjoying it more over the summer.

Borboleta Link
http://www.borboletagourmet.com/default.html

Cashew Cheese Link
http://ezinearticles.com/?Vegetarian-Recipes---How-to-Make-Raw-Cashew-Cheese&id=919776

Magic Tomato Sauce Link
http://www.reallyrawfood.com/recipes/

Recipe Corner

Summer Succotash Scallops

Ingredients:

• 2 teaspoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 ears corn
• 1 (10-oz) package frozen liman beans, thawed
• 1 medium zucchini (@ 1/2lb) quartered lengthwise and sliced
• 1 1/4 lb large sea scallops (about 16)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon cider vinegar
• 1/4 cup chopped fresh basil leaves

Instructions:

Parsley Drizzle recipe follows

If using ears of corn, cut the kernels off and set aside. Discard the cobs.

Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook for 1 minute more. Stir in the corn, lima beans, zucchini, and tomatoes and cook, stirring occasionally, until the vegetables are tender, about 7 minutes.

Spray a large nonstick skillet or grill pan with cooking spray, and preheat it over medium-high heat.

In the meantime, prepare the scallops. Pat them dry and season them with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Add the scallops and cook until the inside is opaque, 5 to 6 minutes, turning once.

Stir the vinegar and basil into the succotash, season with additional salt and pepper, to taste, and serve topped with grilled scallops. Garnish with Parsley Drizzle.

Parsley Drizzle:

• 1 cup lightly packed flat-leaf parsley leaves
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 2 tablespoons water, as needed to slacken

Combine all ingredients in a blender and puree.

Yield: 1/2 cup