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Field Report
Field Report

Edition 4

February 17, 2012

Local Organic Delivered
In This Issue

Product Updates
  • Have a favorite local product we don't carry? 'Lettuce' know! Email your wish list to vendor@greenling.com
  • In Season  - Dark leafy greens from various local farms - get them now while they're flourishing!
  • New - Greens from Texas Youth Village
  • New - Watermelon radishes 
  • New - Granola from Impact Foods
  • New - Chips & dips from Blanco Valley
  • New - Parsley from Spring Creek Organic Farm
  • New - Yummy snack bars from Wholesome Foods Bakery
  • Switcheroo - Guava drinkable yogurt from Lucky Layla is going away, we're replacing with Blueberry and blueberry will be available for order
  • New - Tub of Love from Dude Sweet Chocolate
  • New - Pickles from In a Pickle  
  • New - K ale chips AND sweet potato chips in several flavors, made in Austin by Rhythm Superfoods- raw, vegan, gluten free and delicious!
  • Coming soon, new farmer heroes - local goodness from Elliot Family Farms, Good Earth Organics, & Spring Creek Organic Farm - they're ramping up production as we speak
  • Did ya notice? -Meat cuts by the pound, we'll be expanding this to more meats so you pay exactly what the cut weighs instead of an estimation. Item unit is listed as lb/package which means it's weighed when packed and price-adjusted
Browse these items here
Plantable Certificate
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Loving Your Local Box

The Local Box is our most popular item, and the most dynamic as well. It changes weekly, and sometimes even daily! It is oft misunderstood, so here's a little more info on our beloved Local Box.

It's a selection of what's freshest from the fields that week, and the only box we have that you can't customize- we think that's the fun part! It's great for inspiring creativity in the kitchen and introducing your family to new and delicious local fruits & veggies.

The thing about local food is that it can be unpredictable - just a slight change in the weather can shock veggies into hiding in the ground longer than expected, or even just affect their shelf life. So while we try to give you as much info ahead of time as we can about what's in the local box, sometimes we have to change the contents from day to day in order to keep up with ever-shifting supply of local goodness. Your insert will always have the up to the minute list!

Make sure you visit our blog and our Facebook page for inspiration! And if you're not into the element of surprise, we understand - instead of the local box, you can hit the local button while shopping and pick and choose which local veggies you'd like, so you know exactly what you're getting. And if you ever need help with anything at all, 'lettuce' know!

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Tips on Keeping Bread Fresh

There's nothing like soft, crusty bread, especially from our local bakers like Empire Baking Co., or Village Baking Co. These bakers make daily deliveries to Greenling, ensuring that our customers are receiving the very freshest breads possible. But how should you keep those loaves lovely once they're in your kitchen?

  • For best taste and texture, bread should be stored at room temperature.
  • Keep sliced bread in it's wrapper, tied tightly with a twist tie (the fold-under method does not work!)
  • Crusty breads and rolls are best eaten on the day of purchase.
  • To refresh stale bread: Crusty bread, rolls and buns which have become a little stale can be freshened by wrapping in foil and placing in a pre-heated oven at 450°F 5-10 minutes. Let bread cool in foil & eat soon afterwards because reheating can cause it to dry out quickly. 
  • Avoid storing bread in the fridge. The average temperature of most domestic refrigerators is about 41°F. This is the temperature at which bread stales most quickly. One day in the refrigerator is equivalent to three days at room temperature!
  • The freezer is the best place to store bread for keeping bread beyond its "best before" date, or when mold growth is a concern. Wrap bread in a layer of plastic wrap and then aluminum foil. When ready to serve, allow to defrost at room temperature.
Awards
TOFGA Organic

Get Keen with Local Leafy Greens


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We are up to our elbows in green goodness here at Greenling DFW, and we couldn't be happier! It's a popular sentiment around here that dark leafy greens season is the best season (though once local blueberries and peaches start coming in, you might hear the same crew changing their tune) Either way, local leafy greens are in peak season right now, and they have so much more flavor than their non-local counterparts- which really cuts the groundwork out of convincing your family to eat 'em. 

Trying to choose just one favorite green is arduous, so we're celebrating all of them. They are often interchangeable in recipes, but they do have unique qualities all their own too:

  • Collard greens, have thick, yet supple leaves and a propensity to taste amazing sauteed with bacon
  • Mustard greens, their peppery cousin and Southern cooking staple, are perfect sauteed with just a little oil, chopped onion, and salt & pepper (Alright, they're pretty good with bacon too) 
  • Kale, with it's chewy, curly leaves that soften delicately when cooked, is a great way to "sneak" nutrition into a non-veggie-centric meal like Shells & Cheese. It's great raw in a salad too, just give it a little massage!
  • Swiss Chard, probably the green with the largest, most bountiful leaves, is soft, tender, and very versatile - saute the leaves and then use the ribs in a creamy pasta, or even use it as a pizza topping.
  • Spinach, the most widely accepted leafy green, can really be added into anything you can think of- stuff some local portabellas with it, make a warm salad, or use it in a lasagna - the possibilities are endless.

Whichever green you choose, you know you'll be doing your body (and your brain) good- all of them are an absolute goldmine of nutrition, chock full of the most naturally occuring vitamins you'll find in a food. So get your local greens on and please, share with us on Facebook if you discover an amazing recipe with your greens!



This Week's Box Contents & Local Items

Greens galore next week! The weather is already showing signs of warmth creeping in, so make sure you get your leafy winter greens while they're still in season- they should be around for a few more weeks now. Many local farmers planted their spring crops and transplants this week. Gundermann Acres expects to harvest their first round of strawberries soon, and we anticipate lots of delicate herbs, berries, spring onions and other seasonal favorites in the next several weeks.

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 (Feb 21-24):

  • White Mushrooms - Kitchen Pride
  • Mustard Greens - Lightsey Farm/Texas Youth Village
  • Green Garlic - Good Earth Organics
  • Sweet Potatoes - Acadian Family Farm
  • Radishes or Baby Belle Radish - Paul Quinn Farm OR Lightsey Farm
  • Oranges - G&S Groves
  • Collards OR Kale - Lightsey OR Gundermann
  • Grapefruit - G&S Groves
  • Basil - Generation Farm
  • Brussel Sprouts - Hillside Farm
  • Bag of cut Spinach - Hillside Farm

Suggested recipes for all items will be included with the Local Box

Order Here


Last Week's (Feb 13-17) Local Box Video:

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Newsletter Btn Watchvideo

In Farmstead Boxes this week:*

  • Jalapeno Cheddar Bread - Empire Baking Co
  • Dip Mix - Blanco Valley
  • Olive Oil Sample - Texas Olive Oil
Order Here

*please note we are not able to make substitutions in the Farmstead Boxes! Thanks for understanding


Produce from Local Farms

  • Arugula - Generation Farms
  • Basil, Live- Generation Farms
  • Broccoli Crown - Gundermann Acres
  • Brussels Sprouts - Hillside Farm
  • Cabbage - Gundermann Acres
  • Cauliflower - Hillside Farms
  • Collard Greens - Gundermann Acres
  • Garlic, Green - Good Earth Organic Farm
  • Herbs - Generation Farms
  • Herb, Rosemary - The Farm at Paul Quinn
  • Herb, Spearmint - The Farm at Paul Quinn
  • Kale, Green - Lightsey Farm & Gundermann Acres
  • Kale, Red - Gundermann Acres
  • Lettuce, Baby – Young's Greenhouse
  • Lettuce, Bibb - Young's Greenhouse
  • Mustard Greens - Gundermann Acres
  • Microgreens - Gean's Greens
  • Mushroom, Crimini - Kitchen Pride
  • Mushroom, Port caps - Kitchen Pride

Order Here

Produce from Local Farms

  • Mushroom, Shiitake - Texas Organic Mushrooms
  • Mushroom, White- Kitchen Pride
  • Onion, Spring - Gundermann Acres
  • Parsley - Spring Creek Organic Farm
  • Radish, Red - Lightsey Farms
  • Radish, French Breakfast - Good Earth Organic Farm
  • Radish, Baby Belle - The Farm at Paul Quinn
  • Spinach - Gundermann Acres
  • Sweet Potatoes - Acadian Family Farm
  • Tomatoes, Slicing - JT Lemley
  • Turnips - Lightsey Farm, Good Earth Organics
  • Watercress - Young's Greenhouse
  • Wheatgrass - Young's Greenhouse
  • Avocados - G&S Groves
  • Grapefruit - G&S Groves
  • Limes - G&S Groves
  • Oranges - G&S Groves
Order Here

Events & Local Food Happenings Around Town


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Texas Organic Farmers & Gardeners Association (TOFGA) Conference
-Feb. 17-19
-Pricing varies - see conference link
-Mesquite Convention Center, 1750 Rodeo Drive, 75149 [Mesquite]

TOFGA is a non-profit organization that supports the people who produce and provide organic and sustainable food in Texas through education, marketing support and more. Shop, stroll and peruse the holiday wares from local food and beverage artisan. Get inspiration for your shopping list, buy locally made treats on site and sample all along they way!

Once again farmers, ranchers, gardeners (and consumers too) from across Texas will gather for a terrific educational and networking opportunity at the annual TOFGA conference! Anyone interested in possible throwing their hat into the world of sustainable food should be there - you'll meet tons of great people doing great things for our food system.

Greenling will be an exhibitor, so stop by and say hi!

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McKinney Farmer's Market
Sat., Feb 18, 8am - noon
FREE
315 S. Chestnut St.  75069 [McKinney]

It's that time again - the monthly McKinney Farmer's Market in historic Chestnut Square. Come out to the beautiful tree-covered square, meet your local farmers and grab some local goodness!

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Urban Sustainable Ecosystems Workshop
-Sat. Feb. 25, 9am-5pm & Sun. Feb 26, noon-5pm
-$75 for day 1, $50 for day 2, or $100 for both
-Coppell Community Garden 255 Parkway Blvd , 75019 [Coppell]

Transform your property into a sustainable, food producing and eco-friendly habitat. These workshops feature some of the best and brightest eco-minded enthusiasts in the DFW area. By the end of the workshop, students should be able to apply what they have learned to their own homestead.

More details here, and to register, click here to send an email with your name, phone number and which days you'd like to attend.




Recipe Corner

Spinach Mushroom Frittata

Ingredients

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  • 3 cloves of garlic, minced
  • 1 cup chopped onion
  • 1 teaspoon olive oil
  • 1/2 pound fresh mushrooms, sliced
  • 1/2 teaspoon dried thyme, 
  • 10 oz fresh spinach
  • 1 tablespoon water
  • 10 eggs
  • 1 tablespoon fresh dill, or 1 teaspoon dried dill
  • 1/4 teaspoon black pepper
  • 1/4 cup feta cheese

Preheat oven to 350 F. In a 10- or 12-inch nonstick, ovenproof skillet, saute garlic and onion in olive oil for about 5 minutes. Add mushrooms and thyme. Cook an additional 5 minutes. Remove skillet from stove. 

Place spinach in a separate saucepan. Add 1 tablespoon water. Cover and cook until just wilted. Drain spinach and let cool in a colander. Squeeze out any liquid. Chop leaves. In a large bowl, beat together eggs, dill and pepper. Stir in the spinach, mushroom mixture and feta cheese. Clean nonstick skillet. Spray liberally with cooking spray. Return skillet to stove over medium heat. 

When skillet is hot, pour in egg mixture. Place in oven, uncovered. Check frittata in 10 minutes. Check every 5 minutes thereafter until center of frittata is slightly firm. Do not overcook. When frittata is done, place a large serving platter over skillet. Flip skillet over so that frittata falls onto the plate. Cut into six pieces and serve.



For More Recipes Check Out:

Eating Out of the Local Box - Menus designed specifically for the local box and ideas on what to do with the wonderful bounty

Vegan Greenling - More recipes for the local box, but all Vegan!

Greenling Facebook - All sorts of recipes and ideas get posted here

Mylie's Kitchen - Real Food. Good for you and the planet.



Psst....Thanks For Telling Your Friends

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.

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