Edition 191

August 6, 2010

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

• Out - edible Austin, Summer edition. Look for Fall edition first of September
• Out -Fresh Beans & Peas, from local sources, for next week. back the following week
• New -Squash Blossoms, from local farms, available for 1-2 weeks only
• Season ending -Watermelons, from local farmers, season is almost up so enjoy while you can
• New -Hungarian & Hatch Green Chilies, from local sources
• New - Kalamata Olives, from non-local sources
• Short Season -Figs, from local sources, get em fresh while you can

Your Own Personal Sous-Chef

Another opportunity to make Greenling better and more useful to you! We're in the final stages of creating our prep kitchen to save you time in your kitchen. We're developing fresh, prepped veggies/fruit, baby foods, and meal kits to make eating Organic and local easier than ever! Help us customize these for you by taking this short survey:

Take the survey here

Good News on Climate Change

Please first note that the science behind greenhouse gases and climate change is incontrovertible. I beg you to find the sources of anything that denies it - it's always non-scientific and political. There's a group gathering petition signatures from 'scientists' and boasts thousands. Turns out only 32 of their thousands actually hold degrees in climatology and almost none are actually working in climatology. Nobody who has actually studied the effects of humans warming our planet tries to deny it. Anyways, I digress. It's real, read more here and the article below has some great data, even results from the whole 'email leaks' controversy skeptics tried to popularize.

For those of us who are convinced, we finally have some friends in the EPA that are about to bring a smackdown to major contributors, including power plants. It's not going to mean we can't turn the lights on anymore, there are already billions being invested in renewables and low-emission power production.

Despite the evidence, places like Texas try to sue and challenge the EPAs findings of the dangers of greenhouse gases. EPA said 'too bad -we're imposing curbs on emissions whether you like it or not.' Yay! It's important to note that even Texas A&M, usually thought as a conservative agriculture college, agrees with the EPA. It's just politicians and polluters trying to stop it.

Read more here

You Just Can't Get This In The Store

One of my favorite parts of Greenling is bringing you things that stores won't/can't carry - either because they're way too perishable or too unusual. We've had a few weeks of amazing fresh local figs (store-bought just aren't the same) and this week we're bringing you squash blossoms. That's right, the flower of the squash plant is edible and so delicious! This year we're getting this culinary treat from Tecolote farms and Comanche Farm, both have been certified Organic, though Leon from Comanche has become upset with Rick Perry and decided not to recertify his land (he still grows organically).

Eat them quickly (within a day or two)! Usually mine don't get far out of their clamshell as I just eat them raw and whole. They have a smooth texture and a light sweetness in the base. But there are all sorts of things you can do with them that involve sharing them with the rest of the house. Last year we put them in tacos, stuffed them, and chopped them up in a scramble. See stewed blossoms in the Recipe Corner from Rick Bayless, or check out these awesome ideas:

5 Squash Blossom Recipes by 'Seasonal Chef'

Also see-

Stuffed Squash Blossoms

Add the baby squash with blossoms or just the blossoms to your order.

Psst...Thanks for Telling Your Friends About us

Remember you can always share the love of Greenling and get free food for doing it. Just download this coupon to give to others and type in your personalized coupon code - first 3 letters of your first and last name and the first 3 numbers of your address (add zeros if you just have 1 or 2 numbers) - where it says 'Go with Greenling and save!', print it and hand it out to your friends and co-workers. You get 10% off your next order after they've joined. They get 10% off, too, by entering your coupon code when they order.

This Week's Box Contents & Local Items

The heat is finally setting in. Look for some of the more delicate local foods to fade away. Hot summers usually only allow thick-skinned veggies to mature so we get lots of eggplant, okra, peppers, and squash. We have to work extra hard to keep variety in the box but this year we're excited about all the things that will come out of the fields in the coming months. Farmers are less excited to harvest them in 105F heat, but they're happy to share.

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 (Aug 9-13):

• Okra - Tecolote
  
• Bibb Lettuce- Bluebonnet
  
• Baby Squash Blossoms - Animal
  
• Cucumbers - Acadian
• Limes - G&S Groves
  
• Texas Peppers - Various
  
• Peaches - Caskey
  
• Chives - Tecolote
• Blueberries - Berry Best

Last Week's (Aug 2-6) Local Box Video:

In Farmstead Boxes this week (All grown up PB&J):

• Handmade Wheat Loaf - Sweetish Hill
• Pecans - Rio Grande
• Strawberry/Chipotle or Apricot/Jalapeno Jam - Blanco Valley

Order Here

Fresh, Prepared Meal Selection for this week will be posted by this weekend.

Dish #1 - Seared Potato & Pepper Salad w/ Indian Spices (1 pint - serves 1 for lunch) - Baby red potatoes, sweet peppers & peas are stir-fried until golden with ginger, scallions and our own Indian curry spice mix (garam masala) for a tasty potato salad that delicious warm or chilled. Pair it with an entree for dinner or a salad for lunch!

-Ingredients: potatoes, sweet peppers, onion, organic peas, garlic, ginger, scallion, canola oil, basmati rice, vegetable stock, coconut milk, herbs, spices, salt, pepper

Dish #2 - Spanish Lentil & Butternut Squash w/ Bacon & Garlic (1 pint) - This delectable salad has it all: sweet roasted butternut squash, earthy Spanish lentils, delicious bits of smokey bacon & savory toasted garlic, all sauteed together with shallots & herbs and dressed in extra-virgin olive oil and champagne vinegar. Just say no! to boring lunch salads or dinner sides with this delicious dish.

-Ingredients: organic lentils, butternut squash, tomato, onion, garlic, shallot, organic celery, organic carrot, Niman Ranch bacon, organic olive oil, vinegar, herbs, spices, salt, pepper

Produce from Local Farms

• Arugula- Simmons
  
• Basil- Various
  
• Basil, Live- BellaVerdi
  
• Cucumbers- Acadian Family Farm
  
• Garlic- Ringger Family Farm
  
• Herbs- Pure Luck
  
• Lettuce,Bibb- BellaVerdi
  
• Microgreens- BellaVerdi
  
• Mushroom, Crimini- Kitchen Pride
  
• Mushroom, Oyster- Kitchen Pride
  
• Mushroom, Port caps- Kitchen Pride
  
• Mushroom, White- Kitchen Pride
• Okra - Bradshaw, Tecolote
  
• Pepper,Cayenne - Tecolote
• Pea Shoots- Bluebonnet
• Pepper, Jalapeno- Acadian
• Peas - Just Peachy Farms
  
• Pepper, Bell Assorted - Comanche Oak, Ringger

Produce from Local Farms

• Pepper, Sweet Italian
• Pepper, Banana - Acadian
• Pepper, New Mexican - Tecolote
• Pepper, Hungarian - Tecolote
• Pepper, Serrano - Acadian
• Pepper, Anaheim - Comanche Oaks
• Pepper, Sweet Red - Tecolote
• Shallot- Lundgren
  
• Sprouts, All- Groovy Greens
  
• Summer Squash- Various
  
• Watercress - Bluebonnet
• Berries, Blueberries - Berry Best Farms
  
• Limes - G&S Grove
• Cantaloupe - Massey
  
• Peaches- Caskey, Lundgren
• Watermelon - Ringger

Events & Local Food Happenings Around Town

San Antonio Raw Vegan Potluck

-August 8th, 4:30pm

-Free

-Home of Mary McClendon (map)

The scents of summers - blooming crepe myrtles, flowers and yes even the wonderful scents coming from your dehydrator (or the fresh herbs -YUM!). This month you will learn about more scents - the applications of essential oils for personal use, medicinal purposes and food preparation.

Mary McClendon is nice enough to offer her home near Floresville for the August event.

Learn more & RSVP here

Drought Mitigation Workshop

-August 12-13

-$200

-Bastrop, TX

Don't forget we just came out of one of the worst droughts in history. We'll surely have another soon. As Mark Rose, of LCRA says - 'Droughts are normal in Texas. What has changed is the number of people. We just don't get enough water for everyone.' So consider this workshop -

Preparing for, managing through, and recovery from drought in the South Central Region of Texas. Texas Workforce Center, Bastrop, Texas. Presenter: Walt Davis Audience: Ranchers, Farmers, Practitioners/Producers in this region along with industry and university professionals. Free to qualified applicants through FarmAid Grant funds. Contact: Amy Normand at 830-868-2427

Nourishing Food, Nutrition & Cooking Workshop

-August 14th 9am-6pm

-$125 includes organic lunch

-The Austin Center (map)

Want to learn to cook healthy, delicious and satisfying food? In this workshop, you'll learn EVERYTHING you need to know! Dispel the dietary myths from our present culture and learn the truth about REAL nutrition. Reclaim your birthright of vital, vibrant health by learning to prepare delicious, nourishing foods and making well educated choices when selecting the best ingredients for yourself and your loved ones!

The Nourishing Foods Nutrition and Cooking Workshop is offered by Amanda Love, Certified Healing Food Specialist, Natural Foods Chef, Nutrition Educator, WAPF Conference Chef and recent recipient of the Weston A. Price Food Activist Award.

Learn more and RSVP here

Greenling Tasting Soiree

-August 21st

-FREE

-Zhi Tea World Headquarters (map)

Join us in east Austin for our next Greenling soiree: a tea party!

This month, Greenling and guests are gathering at the retail location Zhi Tea as we indulge in the wisdom (zhi) of tea. It may be August, but thanks to their iced elixirs of organic bliss and the shade of the oak trees, we’ll keep ya nice and cool. Delicious and nutritious dessert heroes Good Pop will be on hand to share their latest frozen treats and Lift Café will also have some yummy bites and wraps from their menu for you to enjoy. Yum!

Guests are invited to bring side dishes and desserts for this potluck, but you don't have to. All dishes should please include one ingredient of locally produced, organically grown food and will be in the running for inclusion in our upcoming cookbook.

Plus, the dish that gets the most votes overall that night wins a FREE Local Box!! You get to be famous AND get a free box of $34.99 of local, seasonal veggies so don't be shy!

Bring your friends, carpool, bike etc….just be sure to ‘Go, and have some tea.’

RSVP by calling 512-440-8449 or emailing jevans AT greenling.com

http://www.goodpops.com/

http://liftaustin.com/

http://www.zhitea.com/

Farm Camp for Adults

-Starting September 12th

-$50

-Green Gate Farms

Let out your inner-farmer! Green Gate is graciously opening their farm to people interested in knowing how an organic farm works. Yep, you'll get to be a farmer for a day (Sunday) and learn about tractors, tools, irrigation, and how to care for vegetables, flowers, 150 animals, and other critters on the 5-acre Organic farm. Future classes available as well on Oct 10th, Nov 14th, and Dec 12th. RSVP by emailing greengatefarmsevents@gmail.com.

Recipe Corner

Stewed Squash Blossoms

Ingredients:

• 20 large, fresh squash blossoms (3-in. to 4-in. male blossoms)
  
• 1/2 medium onion, diced
  
• 1 jalapeño or 2 serrano chiles, stemmed, seeded, and finely minced
  
• 1 Tbs. vegetable or olive oil
  
• 1 medium-large tomato, roasted, cored, peeled, and chopped, or 2/3 of a 15-oz. can tomatoes, drained and chopped
  
• Several epazote leaves, chopped, or a small handful cilantro or parsley, chopped
  
• 1/2 tsp. salt
  
• 2 Tbs. crumbled Mexican queso fresco, or other fresh cheese like farmer’s cheese or feta
  

Instructions:

Peel off the little green sepals that grow from the base of the blossoms. Break off the stems. Remove the stamen in the center of each flower and discard. Cut the blossoms crosswise into 1⁄2-in. sections, including the bulbous base.

In a medium skillet set over medium heat, fry the onion and chile in oil for about 5 min., until tender. Add the sliced flowers, the tomato, and the epazote. Cover and let the mixture steam over medium-low heat until the flowers are tender, about 8 min. Uncover, season with salt, and sprinkle with cheese. Cool before using.

Recipe by Rick Bayless

April 1998

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.