Food & Farm Notes for Henry's CSA

More Summer Delights

Tue, 27 Jul 2010 04:25:00 GMT

<p> <div>Well, I have to begin this edition of Food & Farm Notes with an apology. Henry told me what was likely to be in your share this week, and I typed it up, and now here I am back at home and what I typed has mysteriously disappeared . . . So I will tell you what I remember, which is that you will get:</div> <div align="center"><b><span style="color: rgb(0, 176, 80);">Cucumbers</span></b></div> <div align="center"><b><span style="color: rgb(0, 176, 80);">Carrots</span></b></div> <div align="center"><b><span style="color: rgb(0, 176, 80);">Summer squashes</span></b></div> <div align="center"><b><span style="color: rgb(0, 176, 80);">Basil or Fennel</span></b></div> <div align="center"><b><span style="color: rgb(0, 176, 80);">Garlic</span></b></div> <div align="center"><b><span style="color: rgb(0, 176, 80);">And probably 2 items from: Tomatoes, Green Peppers, Eggplants, Beans, and Soybeans (Edamame)</span></b></div> <div align="center"> </div> <div>Henry also said to remind you that the list he provides for these emails (even when I faithfully reproduce it for you) is always an estimation--his best guess as to what will be perfectly ready to pick, and enough of it for all 220-odd CSA shares.  His estimations are generally pretty close, but sometimes he finds that the peppers (for example) aren’t quite ready yet, or maybe a few dozen are perfect, but there won't be enough for everyone. And so he makes last-minute changes, according to what he discovers on Tuesday morning when he begins the big CSA harvest.  This means that sometimes you don't get something that was on the list, or you get something that wasn't. </div> <div> </div> <div>The moral of the story:  CSAs work with nature, and nature is unpredictable. What you <b><i>can</i></b> count on is excellent veggies in your share each and every week.</div> <div><b><span style="font-size: 16pt; color: rgb(0, 176, 80);"> </span></b></div> <div><b><span style="color: rgb(0, 176, 80);">Food Notes: Basil and Cucumber Weather</span></b> </div> <div>We know you’ve been getting basil and cuces pretty regularly, but they thrive (or, as Henry says, “run rampant”) in this hot, humid weather, so now is the time to enjoy them in abundance.  </div> <div> </div> <div><b>Basil</b>. If you can’t use it all in a week, simply dry it or freeze it for winter. To dry, hang the stems upside down in a dry place that the air moves through. (Or use a food dryer) When the leaves crumble easily, put them in a jar with a tight lid. </div> <div>The best way to freeze it is in a basil-and-oil slurry, or as pesto. For either, remove the leaves from the stems and put in a food processor with olive oil. You can then put into ice cube trays or small yogurt cups and freeze at this stage, to be used to flavor pasta sauces, salad dressings, or potato salads later. Or go all the way and make your favorite pesto recipe and freeze the same way.</div> <div> </div> <div> <b>Rampant</b> <b>Cuces</b>. We are eating cucumbers every day, for just about every meal, and you should too! They are light and refreshing, and surprisingly nutritious.</div> <div> </div> <div><b><i><span style="color: rgb(0, 176, 80);"> </span></i></b><i>Henry’s wife Hiroko makes a terrific Thai Salad with them, which Henry says is “kinda addictive.” The raw zucchini has the same texture as papaya, which you might find in this salad in a Thai restaurant.</i></div> <div><b> </b></div> <div><b>Thai Salad</b> <b>with Cucumbers, Tomatoes and/or Zucchini </b></div> <div> </div> <div>2 cups grated or julienned Cucumbers (matchstick sized pieces)</div> <div>1 cup grated or julienned zucchini (may also mix in any other grated root vegetables such as the carrots or daikon)</div> <div>1 cup chopped tomatoes (optional)</div> <div>2 tsp chopped garlic</div> <div>2-3 hot peppers, coarsely chopped (optional)</div> <div>1 Tb sugar</div> <div>2 Tb nam pla (fermented fish sauce)</div> <div>juice of 1 lemon</div> <div>½ cup dried shrimp (optional)</div> <div>4 Tb Crushed peanuts</div> <div> </div> <div>Put the cut vegetables in a large bowl.</div> <div>Put the lemon juice, nam pla fish sauce, garlic, chili, sugar, and shrimp in a small bowl. Stir well, and then dump on top of the vegetables. Toss well, and scatter the crushed peanuts on top before serving.</div> <div> </div> <div><i> Our mother (and Henry’s chief tomato-sorter – he actually constructed a new tomato-sorting station suitable for her 5-foot frame) has been making her famous vinegar-and-oil cucumber salad every day. You won’t know how refreshing a simple cucumber salad and toast are for breakfast until you’ve tried it. And the same salad makes a perfect light supper with a little crusty Italian bread and butter.</i></div> <div> </div> <div><b>Simple Cucumber Salad </b></div> <div>Peel 2 cucumbers, any variety. Quarter them lengthwise and slice each quartered length into bite-size pieces. Place pieces in large bowl.</div> <div>Salt, and pepper the cucumber to taste. Mix. Add a healthy sprinkle of hot red pepper flakes, to taste. Mix.</div> <div>Add 1 TB of high quality white wine vinegar, or rice vinegar. Mix.</div> <div>Add ½ tsp of sugar. Mix.   The sugar should add a faint sweetness, but shouldn't overpower the mixture. If ½ tsp is not enough (or too much), adjust.</div> <div>Add 1 to 2 TB of high quality olive oil. Mix thoroughly. Serve chilled.</div> <div> </div> <div><i>And you might be surprised how delicious cucumbers are when cooked – either sautéed, stir-fried, or in a silky soup, served warm or cold:</i></div> <div> </div> <div><span style="font-size: 14pt; color: rgb(0, 176, 80);">Silky Cucumber Soup</span></div> <ul type="disc"> <li>1 tablespoon extra-virgin olive oil</li> <li>2 cloves garlic, minced</li> <li>1 small onion or 2 large shallots, diced</li> <li>1 tablespoon lemon juice</li> <li>4 cups peeled, seeded and thinly sliced cucumbers</li> <li>1 1/2 cups vegetable broth or chicken broth</li> <li>1/2 teaspoon salt</li> <li>1/4 teaspoon freshly ground pepper</li> <li>Pinch of cayenne pepper</li> <li>1/4 cup chopped fresh parsley and/or dill, plus more for garnish</li> <li>1/2 cup low-fat plain yogurt</li> </ul> <ol type="1" start="1"> <li>Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add 3 3/4 cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.</li> <li>Transfer the soup to a blender. Add parsley/dill; blend on low speed until smooth. Pour into a serving bowl and stir in yogurt. Chop the remaining 1/4 cup cucumber slices. Serve the soup warm or refrigerate and serve chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.</li> </ol> <div><b>Cold Cucumber Buttermilk Soup</b></div> <ul type="disc"> <li>5 regular cucumbers</li> <li>1/2 cup chopped parsley</li> <li>6 scallions or 3 negi (large Japanese scallions), chopped</li> <li>2 tablespoons chopped fresh dill</li> <li>1/4 cup fresh lemon juice</li> <li>1 quart buttermilk</li> <li>1 pint yogurt</li> <li>Salt and freshly ground pepper</li> </ul> <div>Peel cucumbers and cut them in half, scraping out seeds. Sprinkle the cucumbers with salt and let them stand 30 minutes. Drain excess water.</div> <div>Chop the cucumbers coarsely and put the pieces in the blender along with scallions, dill, lemon juice, buttermilk, and yogurt. Blend at high speed. Season with salt and pepper to taste. Chill well before serving.</div> <div> </div> <div> That’s it for now . . .</div> <div> </div> </p>

Summer Apple Special!

Mon, 26 Jul 2010 20:22:00 GMT

<p> <div><span style="color: rgb(255, 0, 0);"><b><span style="font-size: 10pt; font-family: "Tahoma","sans-serif";">APPLES, APPLES, APPLES!</span></b></span></div> <div><b><span style="font-size: 10pt; font-family: "Tahoma","sans-serif";"><br /> </span></b><span style="font-size: 10pt; font-family: "Tahoma","sans-serif";">Last Friday, our sister, Jill and her family, who live near Danforth on the old family farm and where we planted an orchard some 10 years ago, harvested 24 crates of apples!  We brought some up to the Evanston market on Saturday, but torrential rains (7 inches in about 8 hours!) prevented us from selling the whole lot.  So, lucky for you, we have PLENTY for all our CSA customers this week.  In fact, <b>we have so many that we are hoping you'll let your family and friends know, so they can have some delicious (and organic!) apples too!<span style="color: rgb(255, 0, 0);"> See ordering options below. </span><br /> </b></span></div> <div><span style="font-size: 10pt; font-family: "Tahoma","sans-serif";"><br /> Here is how our niece, Halley described the apples last week.  </span></div> <div> </div> <div style="margin-left: 0.5in;"><span style="font-size: 10pt; font-family: "Tahoma","sans-serif";">           This past week at the County Fair we entered five of our Pristine Apples in the open class. After carefully choosing the most beautifully blushed apples, we polished them with a towel and arranged them artistically in a simple tray. The next day, after the judges had gone through the building, we discovered a<span style="color: blue;"> blue ribbon proclaiming <b>our Pristine apples</b> to be the best! </span></span></div> <div style="margin-left: 0.5in;"><span style="font-size: 10pt; font-family: "Tahoma","sans-serif";">          And no wonder. Biting into a <strong>Pristine </strong>produces a satisfying crunch and an explosion of exquisite mid-summer flavor. The skin is relatively thin, so this is an ideal eating apple. (And they keep well in the refrigerator.) We also like this apple for juicing and cider because it is so sweet.</span></div> <div style="margin-left: 0.5in;"><span style="font-size: 10pt; font-family: "Tahoma","sans-serif";">            Our next apple,<strong> Williams’ Pride,</strong> is slightly later and so was not ready for the fair. Nevertheless, this is truly a blue-ribbon apple. Slightly tarter than the Pristine, Williams’ pride is every bit as crisp and delicious. The brilliantly red skin makes an eye-catching applesauce as well.</span></div> <div><span style="font-size: 10pt; font-family: "Tahoma","sans-serif";">            <br /> And here’s what I wrote:</span></div> <div style="margin-left: 0.5in;"><span style="font-size: 10pt; font-family: "Tahoma","sans-serif";">Some of our market customers last week were lamenting that we had apples already and that having apples is a sign of fall and winter coming, and that they did not want to think about summer ending.</span>  <span style="font-size: 10pt; font-family: "Tahoma","sans-serif";">Au contraire! Apples are not all about fall -- <b>Summer apples are a summer fruit – and a darn good one! </b>If you wait until fall to eat apples, you will miss all of the wonderful summer varieties -- some of which are only available for a week or two, maybe three if you are lucky. So, don’t wait! </span></div> <div style="margin-left: 0.5in;"> </div> <div style="margin-left: 0.5in;"><span style="font-size: 10pt; font-family: "Tahoma","sans-serif";">This is the <span style="color: lime;">prime week for the </span><b><span style="color: rgb(0, 176, 80);">Pristines</span></b>, which are hands down one of the best eating apples, no matter what the season. Pristine is so crisp and juicy that when you bite into it, it pops! And the flavor…. sweet with just the right amount of zing….delicious! </span></div> <div style="margin-left: 0.5in;"> </div> <div style="margin-left: 0.5in;"><span style="font-size: 10pt; font-family: "Tahoma","sans-serif";">And don’t miss the other great summer apple -- <b><u><span style="color: red;">Williams’ Pride</span></u></b>. These are another deliciously crunchy apple, but with a little more tartness (although they are sweeter than last week) and a delicious cider-y flavor. The skin is dark red and beautiful. If you like a tart apple, they are great for eating, and they make a gorgeous red colored applesauce.</span></div> <div><b><u><span style="font-size: 10pt; font-family: "Tahoma","sans-serif";"> <br /> </span></u></b><span style="color: rgb(255, 0, 0);"><b><u><span style="font-size: 16pt; font-family: "Tahoma","sans-serif";">Special Package PRICES:</span></u></b></span><b><u><span style="font-size: 16pt; font-family: "Tahoma","sans-serif";"><br /> </span></u></b></div> <blockquote> <div style="text-indent: -0.25in;"><span style="font-family: "Tahoma","sans-serif";">1.</span><span style="color: rgb(0, 0, 255);"><span style="font-family: "Tahoma","sans-serif";"><span style="font: 7pt "Times New Roman";">    </span>1 heaping quart box of Pristine <b>and</b> 1 heaping quart box of Williams' Pride    </span></span> <span style="color: rgb(0, 0, 255);"><span style="font-family: "Tahoma","sans-serif";">$8</span></span></div> <div style="text-indent: -0.25in;"><span style="color: rgb(0, 0, 255);"><span style="font-family: "Tahoma","sans-serif";">2.<span style="font: 7pt "Times New Roman";">    </span> 2 heaping quart boxes of Pristine <b>and</b> 2 heaping quart boxes of Williams' Pride         $15</span></span></div> <div style="text-indent: -0.25in;"><span style="color: rgb(0, 0, 255);"><span style="font-family: "Tahoma","sans-serif";">3.<span style="font: 7pt "Times New Roman";">    </span>3 heaping quart boxes of Pristine <b>and</b> 3 heaping quart boxes of Williams' Pride         $20  </span></span></div> </blockquote> <div><span style="font-family: "Tahoma","sans-serif";">   </span><b><span style="font-family: "Tahoma","sans-serif";">Buy more; save more!</span></b><span style="font-family: "Tahoma","sans-serif";"> </span></div> <div style="margin-left: 0.25in;"><span style="font-family: "Tahoma","sans-serif";">(If you have extras, make some applesauce to freeze for winter!)</span></div> <div><b><u><span style="font-size: 10pt; font-family: "Verdana","sans-serif"; color: black;"><br /> </span></u></b><span style="color: rgb(255, 0, 0);"><span style="font-size: larger;"><b><u><span style="font-family: "Verdana","sans-serif";"><br /> How to Order</span></u></b><span style="font-family: "Verdana","sans-serif";"> </span></span></span><span style="font-size: 10pt; font-family: "Verdana","sans-serif";">  Email<span style="color: black;"> <a href="mailto:Teresajeans@msn.com">Teresajeans@msn.com</a> </span><b><span style="color: red;">by 12 noon Tuesday, </span></b><span style="color: black;">indicating: </span></span></div> <div> </div> <div style="text-indent: -0.25in;"><span style="font-size: 10pt; font-family: "Verdana","sans-serif"; color: black;">1.</span><span style="font-size: 7pt; color: black;">    </span><b><span style="font-size: 10pt; font-family: "Verdana","sans-serif"; color: red;">How many</span></b><span style="font-size: 10pt; font-family: "Verdana","sans-serif"; color: black;"> boxes of Pristine and Williams' Pride apples you want.</span></div> <div style="text-indent: -0.25in;"><span style="font-size: 10pt; font-family: "Verdana","sans-serif"; color: red;">2.</span><span style="font-size: 7pt; color: red;">    </span><b><span style="font-size: 10pt; font-family: "Verdana","sans-serif"; color: red;">Where</span></b><span style="font-size: 10pt; font-family: "Verdana","sans-serif"; color: red;"> you pick up</span><span style="font-size: 10pt; font-family: "Verdana","sans-serif"; color: black;"> your CSA share. (Eureka will pick up at my house, and Peoria, Morton, and Bloomington will pick up at their usual location.  Bloomington members do not have to pre-order since I have so many apples this week, but may if you wish--it helps me to not be so busy at the CSA pick-up!)</span></div> <div> <span style="font-size: 10pt; font-family: "Verdana","sans-serif";"><br /> <span style="color: black;">Thanks!</span></span></div> <div> </div> p.s. Henry is in Chicago on a visit to Northwestern Univ with his family . . . Terra will send the usual veggie CSA email as soon as Henry calls to tell her what you can expect in your share this week. </p>

Special Summer Apple Opportunity: Pristines!

Tue, 20 Jul 2010 02:56:00 GMT

<p><b><u><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: rgb(0, 176, 80);">I spent most of this afternoon picking the aptly-named PRISTINE apples</span></u></b><span style="font-size: 12pt; line-height: 115%; font-family: "Times New Roman","serif";"> . . . and got enough to offer non-fruit CSA members some . . . if you send in your order by noon tomorrow.  </span><span style="font-size: 12pt; line-height: 115%; font-family: "Times New Roman","serif";">(Those of you who pick up your veggies in Bloomington may order if you want to make sure and get some apples before I sell them all, but you don’t have to. ) <b>Here are the details:</b></span> <div> </div> <div style="margin-left: 0.5in;"><b><span style="font-size: 12pt; line-height: 115%; font-family: "Times New Roman","serif"; color: rgb(146, 208, 80);">What: Organic Pristine Apples.</span></b><b><span style="font-size: 12pt; line-height: 115%; font-family: "Times New Roman","serif";"> <u><span style="color: rgb(255, 204, 0);">The Pristines are</span></u></span></b><span style="font-size: 12pt; line-height: 115%; font-family: "Times New Roman","serif";"> always the first of the season--an extremely <b><span style="color: red;">sweet and juicy apple with a red-blushed yellow skin and white flesh</span></b> with just the right amount of zing. But the texture is what really makes it stand out. Some people compare it to Honeycrisp because it has that amazing juicy crunch, but without the dense flesh of some crunchy apples. Best for eating fresh, but I’ve also made applesauce and baked with th em. These apples are thin-skinned and delicate, so <b><span style="color: red;">keep them in the refrigerator</span></b> until you’re ready to eat them. If you keep them on your counter, they will not last long at all. </span></div> <div style="margin-left: 0.5in;"> </div> <div style="margin-left: 0.5in; line-height: 150%;"><b><span style="font-size: 12pt; line-height: 150%; font-family: "Times New Roman","serif"; color: rgb(146, 208, 80);">How Much:</span></b><span style="font-size: 10pt; line-height: 150%; font-family: "Verdana","sans-serif"; color: black;">  <strong>$4 per box</strong> (a heaping quart box), with a limit of 2 boxes per person</span></div> <div style="margin-left: 0.5in; line-height: 150%;"> </div> <div style="margin-left: 0.5in; line-height: 150%;"><b><span style="font-size: 10pt; line-height: 150%; font-family: "Verdana","sans-serif"; color: rgb(146, 208, 80);">How to Pay:</span></b><span style="font-size: 10pt; line-height: 150%; font-family: "Verdana","sans-serif"; color: black;"> <strong>Cash or check </strong>made out to Teresa Santiago.  <b>Peoria and Morton</b> customers, please leave your payment with Marcella or Abby.  <b>Bloomington</b> people may pay me directly, and <b>Eureka</b> people may leave your payment at my house.</span></div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"> </div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"><b><u><span style="font-size: 10pt; font-family: "Verdana","sans-serif"; color: black;">HOW TO ORDER</span></u></b><span style="font-size: 10pt; font-family: "Verdana","sans-serif";">:   Email<span style="color: black;"> <a href="mailto:Teresajeans@msn.com"><span style="color: blue;">Teresajeans@msn.com</span></a> </span><b><span style="color: red;">by 12 noon tomorrow, </span></b><span style="color: black;">indicating: </span></span></div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"> </div> <div style="margin: 0in 0in 0.0001pt 1in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt; font-family: "Verdana","sans-serif"; color: black;">1.</span><span style="font-size: 7pt; font-family: "Times New Roman","serif"; color: black;">    </span><b><span style="font-size: 10pt; font-family: "Verdana","sans-serif"; color: red;">How many</span></b><span style="font-size: 10pt; font-family: "Verdana","sans-serif"; color: black;"> boxes of Pristine apples you want</span></div> <div style="margin: 0in 0in 0.0001pt 1in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt; font-family: "Verdana","sans-serif"; color: red;">2.</span><span style="font-size: 7pt; font-family: "Times New Roman","serif"; color: red;">    </span><b><span style="font-size: 10pt; font-family: "Verdana","sans-serif"; color: red;">Where</span></b><span style="font-size: 10pt; font-family: "Verdana","sans-serif"; color: red;"> you pick up</span><span style="font-size: 10pt; font-family: "Verdana","sans-serif"; color: black;"> your CSA (Eureka will pick up at my house, Peoria, Morton, and Bloomington will pick up at their usual location)</span></div> <div style="margin: 0in 0in 0.0001pt 0.5in; text-indent: -0.25in; line-height: normal;"> <span style="font-size: 10pt; line-height: 150%; font-family: "Verdana","sans-serif";"><br /> <span style="color: black;">Thanks!<br /> Teresa</span></span></div> <div style="margin-bottom: 0.0001pt; line-height: normal;"><b> </b><i> </i></div> <div style="margin-bottom: 0.0001pt; line-height: normal;"><i><u><span style="font-family: "Times New Roman","serif";">“</span></u></i><i><span style="font-family: "Times New Roman","serif";"><a href="http://thinkexist.com/quotation/even_if_i_knew_that_tomorrow_the_world_would_go/150782.html"><span style="color: blue;">Even if I knew that tomorrow the world would go to pieces, I would still plant my apple tree.</span></a><u>” </u>-- <b>Martin Luther</b></span></i></div> <div style="margin-bottom: 0.0001pt; line-height: normal;"> </div> <div style="margin-bottom: 0.0001pt; line-height: normal;"> </div> </p>

Summer Squashes and More . . .

Mon, 19 Jul 2010 23:50:00 GMT

<p> </p> <div align="center" style="margin-bottom: 0.0001pt; text-align: center; line-height: normal;"><b><span style="font-size: 16pt; color: rgb(112, 48, 160);">In Your Share This Week</span></b></div> <div align="center" style="margin-bottom: 0.0001pt; text-align: center; line-height: normal;"><span style="font-size: 12pt;">One (or a choice) from: <b><span style="color: rgb(0, 176, 80);">Sweet Corn, Tomatoes, Green Peppers, Eggplants</span></b></span></div> <div align="center" style="margin-bottom: 0.0001pt; text-align: center; line-height: normal;"><b><span style="font-size: 12pt; color: rgb(0, 176, 80);">Cucumbers (regular and Japanese)</span></b></div> <div align="center" style="margin-bottom: 0.0001pt; text-align: center; line-height: normal;"><b><span style="font-size: 12pt; color: rgb(0, 176, 80);">Carrots</span></b></div> <div align="center" style="margin-bottom: 0.0001pt; text-align: center; line-height: normal;"><b><span style="font-size: 12pt; color: rgb(0, 176, 80);">Summer squashes</span></b></div> <div align="center" style="margin-bottom: 0.0001pt; text-align: center; line-height: normal;"><b><span style="font-size: 12pt; color: rgb(0, 176, 80);">Basil or Fennel</span></b></div> <div align="center" style="margin-bottom: 0.0001pt; text-align: center; line-height: normal;"><b><span style="font-size: 12pt; color: rgb(0, 176, 80);">Garlic</span></b></div> <div align="center" style="margin-bottom: 0.0001pt; text-align: center; line-height: normal;"><b><span style="font-size: 12pt; color: rgb(0, 176, 80);">Onions</span></b></div> <div> </div> <div><b><span style="font-size: 12pt; line-height: 115%;">Farm Notes:</span></b><span style="font-size: 12pt; line-height: 115%;"> How to describe the lovely sound of soft rain on summer leaves?  A murmured conversation, then a bracing breeze and a crescendo as it comes harder, losing the distinctness of drops, becoming a flowing stream, a rushing river, falling water. <br /> </span></div> <div> </div> <div><span style="font-size: 12pt; line-height: 115%;">This evening is completely different from the morning -- when the beating sun made sweat roll like salty rain from the bodies of those working in the field.  Henry didn’t have time to tell me much about the farm work this week, but it looked like they were all engaged in the Sisyphean task of weeding, weeding, weeding. And these rains will start a whole new round of weeds. But there’s always a silver lining:  the rain will also get the fall crops to germinate and grow, which makes us all very happy. </span></div> <div style="margin-bottom: 0.0001pt; line-height: normal;"><b> </b></div> <div style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size: 12pt;">In other news, it’s been many years since I went to a fair, but last Thursday I spent the day at the Iroquois County Fair with sister Jill and her family, reveling in phrases you hear nowhere else, such as “power-house doe” (for a female goat who looks capable of having many kids easily) and “excess conditioning” (meaning too fat). </span></div> <div style="margin-bottom: 0.0001pt; line-height: normal;"> </div> <div style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size: 12pt;">We left before the evening’s entertainment, a Demolition Derby, which my youngest niece referred to as a Dalmation Derby—the latter something I would have been tempted to stay for. Back home at Jill and Will’s place we had corn and cucumbers fresh from the garden, and big thick hamburgers made from our Dad’s grassfed beef spiked with fresh oregano from Jill’s garden. Then we watched the sinking sun, a mass of incandescent gas (in the words of the science songs of our childhood), turn its massive horizontal searchlight on the new tassels at the tops of each corn plant, seeming to set the fields ablaze.  </span></div> <div style="margin-bottom: 0.0001pt; line-height: normal;"> </div> <div style="margin-bottom: 0.0001pt; line-height: normal;"><b> </b></div> <div style="margin-bottom: 0.0001pt; line-height: normal;"><b><span style="font-size: 12pt;">Food Notes:</span></b><span style="font-size: 12pt;"> This week you too can enjoy the classic veggies of summer (and local organic grassfed beef burgers too, if you like . . . contact Janet Morse of Trail's End Organic Farm at 815-437-2606 or trailsend56@yahoo.com).  With vegetables this fresh, it's best to do as little as possible -- just a drizzle of olive oil over the tomatoes, cuces, or squash, and a sprinkling of salt and pepper, is really all you need. Look back at last week’s notes (in your email, or in the Archives section of www.henrysfarm.com ) for recipe ideas for fennel, and also for basil pesto. </span></div> <div style="margin-bottom: 0.0001pt; line-height: normal;"> </div> <div style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size: 12pt;">I’ll include a few summer squashe ideas below, and one for a very refreshing basil lemonade.  </span><span style="font-size: 12pt;">But to start, why not use a number of items in this week’s share together in a gazpacho that starts on the grill and ends at room temperature, or in the refrigerator (before ending in your very happy tummy). </span></div> <div style="margin-bottom: 0.0001pt; line-height: normal;"> </div> <div style="margin-left: 0.5in;"><b><span style="font-size: 15pt; line-height: 115%;">Summer Grill Gazpacho</span></b></div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;">4 large ripe tomatoes (about 2 1/2 pounds)</div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;">1 medium bell pepper, stemmed, seeded and cut into 4 equal pieces</div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;">6 ounces baguette, cut crosswise into 1/2-inch slices</div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;">1/2 cup  olive oil</div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;">1 1/2 teaspoons kosher salt</div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;">3/4 teaspoon freshly ground black pepper</div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;">1/2 cucumber (unpeeled), cut into 1/2-inch dice (about 1 1/2 cups)</div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;">1/2 red onion, cut into small dice (about 3/4 cup)</div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;">2 small cloves garlic, minced; mash 1 of them to a paste</div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;">1 tablespoon sherry vinegar or cider vinegar</div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;">1/4 teaspoon ground cumin</div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;">12 drops hot sauce, such as Tabasco</div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;">Leaves from 1 or 2 sprigs thyme, chopped (1 teaspoon)</div> <div style="margin: 0in 0in 0.0001pt 0.5in;"> </div> <div style="margin-left: 0.5in;">Prepare the grill. When coals are hot, lightly coat the grill rack with oil and place it on the grill.</div> <div style="margin-left: 0.5in;">Cut the tomatoes in half. Drizzle the tomatoes, bell pepper and bread with 2 tablespoons of the oil and sprinkle generously with 1 teaspoon of the salt and 1/2 teaspoon of the black pepper. Grill for 2 or 3 minutes.  Turn each piece after it picks up good grill marks. The bread should be nicely toasted (about 4 min); the tomatoes should brown and start to soften, about 5 to 6 minutes; the bell pepper should be just tender, about 7 minutes. As each piece is done, transfer it to a cutting board to cool, and then coarsely chop, keeping the bread separate from the vegetables. (Alternatively, toast the bread in a toaster, and roast the tomato and pepper in the oven.)</div> <div style="margin-left: 0.5in;">Combine 1/4 cup of the diced cucumber and 1/4 cup of the diced onion in a small bowl to use later as a garnish.</div> <div style="margin-left: 0.5in;">Transfer the tomatoes, pepper, and half of the bread to a blender. Add the remaining cucumber and onion, the mashed garlic, vinegar, cumin and hot sauce; puree until smooth. With the motor running, add 6 tablespoons of the oil in a thin, steady stream until the mixture becomes smooth. Add the remaining bread to thicken the mixture, if desired, and season generously with salt and pepper to taste.</div> <div style="margin-left: 0.5in;">Taste the gazpacho and add salt and pepper if needed (the flavor tends to mellow once chilled). Divide among individual wide shallow bowls. Sprinkle with the thyme leaves and the reserved cucumber and onion. Serve.</div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"> </div> <div style="margin: 0in 0in 0.0001pt 0.5in;"><b><span style="font-size: 12pt; line-height: 115%; color: rgb(102, 101, 23);">Simple Scalloped Summer Squash </span></b></div> <div style="margin: 0in 0in 0.0001pt 0.5in;">1 to 2 pounds mixed summer squashes, thinly sliced</div> <div style="margin: 0in 0in 0.0001pt 0.5in;">1 Tb olive oil</div> <div style="margin: 0in 0in 0.0001pt 0.5in;">2 Tb Unsalted Butter</div> <div style="margin: 0in 0in 0.0001pt 0.5in;">1 teaspoon Salt</div> <div style="margin: 0in 0in 0.0001pt 0.5in;">1 teaspoon Minced Onion</div> <div style="margin: 0in 0in 0.0001pt 0.5in;">4 Tablespoons Parmesan Cheese</div> <div style="margin: 0in 0in 0.0001pt 0.5in;">1/4 cup Milk</div> <div style="margin: 0in 0in 0.0001pt 0.5in;"> </div> <div style="margin: 0in 0in 0.0001pt 0.5in; text-indent: 0.5in;">Preheat oven to 350 degrees. Coat 1 1/2 quart casserole with olive oil. Cover bottom with squash. Dot squash with butter. Season with salt and onion. Cover squash with grated Parmesan cheese. Pour milk on top. Bake covered at 350 degrees for 20 minutes or until squash is tender.</div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"><b> </b></div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"><b><span style="font-size: 12pt;">Bruschetta with Zucchini Purée and Basil</span></b></div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"><span style="font-size: 12pt;">by Arthur Boehm, adapted from <i>Cucina Rustica,</i> by Viana La Place and Evan Kleiman.</span></div> <div style="margin-left: 1in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt;">·<span style="">         </span></span><span style="font-size: 12pt;">1/4 cup, extra-virgin olive oil, plus additional for the bread</span></div> <div style="margin-left: 1in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt;">·<span style="">         </span></span><span style="font-size: 12pt;">1/2 small onion, chopped (or use one scallion)</span></div> <div style="margin-left: 1in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt;">·<span style="">         </span></span><span style="font-size: 12pt;">2 medium zucchini, washed, ends trimmed and coarsely sliced</span></div> <div style="margin-left: 1in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt;">·<span style="">         </span></span><span style="font-size: 12pt;">3 large garlic cloves, 2 of them minced</span></div> <div style="margin-left: 1in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt;">·<span style="">         </span></span><span style="font-size: 12pt;">2 tablespoons, chopped Italian (flat-leaf) parsley</span></div> <div style="margin-left: 1in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt;">·<span style="">         </span></span><span style="font-size: 12pt;">10  basil leaves, torn into pieces</span></div> <div style="margin-left: 1in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt;">·<span style="">         </span></span><span style="font-size: 12pt;">6 thick slices, rustic bread</span></div> <div style="margin-left: 1in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt;">·<span style="">         </span></span><span style="font-size: 12pt;">Drops of fresh lemon juice </span></div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"><span style="font-size: 12pt;">1. In a medium skillet, heat the 1/4 cup of oil over medium heat. Add the onion, and sauté until translucent, about 3 minutes, stirring as needed. Add zucchini, minced garlic and parsley. Reduce the heat to medium-low, cover the pan and cook, stirring frequently, until zucchini falls apart completely, about 15 minutes. As the zucchini softens, mash it with the back of the spoon. Season to taste with salt and pepper. Remove from the stove, mix in basil and reserve.</span></div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"><span style="font-size: 12pt;">2. Grill or toast the bread under the broiler. Using the heel of your hand, lightly crush the remaining garlic clove. Rub one side of each bread slice with garlic, and drizzle with olive oil. Spread the zucchini purée on the bread, sprinkle with lemon juice and serve.</span></div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"> </div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"><b><span style="font-size: 12pt;">Zucchini with Opal Basil, Pine Nuts, and Parmigiano-Reggiano</span></b></div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"><b><span style="font-size: 12pt;">From the <i>Deborah Madison</i> <a title="Deborah Madison" href="http://www.culinate.com/recipes/collections/Contributors/Deborah+Madison"><span style="color: blue;">collection</span></a> </span></b></div> <table cellspacing="0" cellpadding="0" border="0" style="margin-left: 0.5in;"> </table> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"><b> </b></div> <table cellspacing="0" cellpadding="0" border="0" style="margin-left: 0.5in;"> <tbody> <tr> <td style="padding: 0in;"> <div style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size: 12pt;">1 lb summer squashes</span></div> </td> <td style="padding: 0in;"> <div style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size: 12pt;"> </span></div> </td> </tr> <tr> <td style="padding: 0in;"> <div style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size: 12pt;">Salt and pepper to taste</span></div> </td> </tr> <tr> <td style="padding: 0in;"> <div style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size: 12pt;">¼ cup pine nuts</span></div> </td> </tr> <tr> <td style="padding: 0in;"> <div style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size: 12pt;">Extra-virgin olive oil to taste</span></div> </td> </tr> <tr> <td style="padding: 0in;"> <div style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size: 12pt;">12 large basil leaves, torn into pieces</span></div> </td> <td style="padding: 0in;"> <div style="margin-bottom: 0.0001pt; line-height: normal;"> </div> </td> </tr> <tr> <td style="padding: 0in;"> <div style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size: 12pt;">Freshly grated Parmigiano-Reggiano cheese</span></div> </td> </tr> </tbody> </table> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"><b> </b></div> <div style="margin-left: 1in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 12pt;">1.<span style="">      </span></span><span style="font-size: 12pt;">Slice the squash lengthwise in half or quarters. Steam or simmer in salted water until tender.</span></div> <div style="margin-left: 1in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 12pt;">2.<span style="">      </span></span><span style="font-size: 12pt;">Meanwhile, toast the pine nuts in a dry skillet over medium heat until golden.</span></div> <div style="margin-left: 1in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 12pt;">3.<span style="">      </span></span><span style="font-size: 12pt;">When the squash is done, arrange it on a platter, cut side facing up. Drizzle olive oil over it and season with salt and pepper. Grate a veil of cheese over the squash, add the pine nuts and basil, and serve.</span></div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"><b> </b></div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"><b><span style="font-size: 12pt;">Basil Lemonade</span></b></div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"><span style="font-size: 12pt;">4 cups of water<br /> <br /> 1/2 cup of fresh-squeezed lemon juice <br /> <br /> 1/2 cup of any variety of basil<br /> <br /> 6 tablespoons of sugar <br /> <br /> 4 cups of ice <br /> <br /> A few extra sprigs of opal basil for garnish</span></div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"> </div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"><span style="font-size: 12pt;">Combine water and juice in a jug. In a mortar and pestle, mash basil with sugar until you see a paste form. Strain paste through a sieve into jug of juice and water, and discard the leaves. Serve in chilled glasses with ice and toss in a purple basil sprig.</span></div> <div style="margin-bottom: 0.0001pt;"> </div> <div style="margin-bottom: 0.0001pt;"> </div> <div><span style="font-size: 12pt; line-height: 115%;">ENJOY!</span></div> <p> </p> <p> </p>

Summery Delights in your CSA Share

Tue, 13 Jul 2010 02:48:00 GMT

<p> <div align="center" style="margin-bottom: 0.0001pt; text-align: center; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: red;"><br /> </span></b><b><u><span style="font-size: 14pt; font-family: "Times New Roman","serif"; color: rgb(0, 176, 80);">In Your Share This Week--A Selection from the following: </span></u></b></div> <div align="center" style="margin-bottom: 0.0001pt; text-align: center; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: rgb(0, 112, 192);">Carrots</span></b></div> <div align="center" style="margin-bottom: 0.0001pt; text-align: center; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: rgb(0, 112, 192);">Beets</span></b></div> <div align="center" style="margin-bottom: 0.0001pt; text-align: center; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: rgb(0, 112, 192);">Cabbage (last of the season)</span></b></div> <div align="center" style="margin-bottom: 0.0001pt; text-align: center; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: rgb(0, 112, 192);">Kale</span></b></div> <div align="center" style="margin-bottom: 0.0001pt; text-align: center; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: rgb(0, 112, 192);">Malabar Spinach</span></b></div> <div align="center" style="margin-bottom: 0.0001pt; text-align: center; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: rgb(0, 112, 192);">Daikon</span></b></div> <div align="center" style="margin-bottom: 0.0001pt; text-align: center; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: rgb(0, 112, 192);">Summer Squash</span></b></div> <div align="center" style="margin-bottom: 0.0001pt; text-align: center; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: rgb(0, 112, 192);">Basil</span></b></div> <div align="center" style="margin-bottom: 0.0001pt; text-align: center; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: rgb(0, 112, 192);">Green Beans</span></b></div> <div align="center" style="margin-bottom: 0.0001pt; text-align: center; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: rgb(0, 112, 192);">Onions</span></b></div> <div align="center" style="margin-bottom: 0.0001pt; text-align: center; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: rgb(0, 112, 192);">Garlic</span></b></div> <div align="center" style="margin-bottom: 0.0001pt; text-align: center; line-height: normal;"> </div> <div style="margin-bottom: 0.0001pt; line-height: normal;"> </div> <div style="margin-bottom: 0.0001pt; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: red;">Reminder: CSA RULES.</span></b><b><span style="font-size: 12pt; font-family: "Times New Roman","serif";">  </span></b><span style="font-size: 12pt; font-family: "Times New Roman","serif";">One of the many beauties of the CSA arrangement is that there is no waste. There are 220 members of Henry’s CSA, so every week Henry picks exactly 220 bunches of carrots, 220 heads of broccoli, 200 zucchini, and so on.  And of course, a few extra of each item to stock the Exchange Table. </span></div> <div style="margin-bottom: 0.0001pt; line-height: normal;"> </div> <div style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">But for the past two weeks, this elegant system has not worked as it should at the Bloomington pick-up, because as the final 10 or so families came to pick up their shares, the carrots and broccoli had mysteriously disappeared. Not <strong>so </strong>mysteriously though, because the only way it could have happened is if someone had earlier taken more than their share. </span></div> <div style="margin-bottom: 0.0001pt; line-height: normal;"> </div> <div style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">So please take <b><i>only</i></b> the amount specified on the signs, and take every item, even ones you are not intending to take home. Then, when you get to the Exchange Table, do a 1-for-1 exchange. If you put in one item, take back one item. If you put back 2, take 2.  Everything on the Exchange Table is <b><i>not</i></b> up for grabs. Do not put back beets and then take three heads of broccoli in exchange because then two families won’t get their allotment of broccoli at the end of the evening. But if everyone follows these simple rules, then everything will work out perfectly. Thanks! </span></div> <div style="margin-bottom: 0.0001pt; line-height: normal;"> </div> <div style="margin-bottom: 0.0001pt; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: red;">NEW PICK-UP Location in Peoria:</span></b><span style="font-size: 12pt; font-family: "Times New Roman","serif";"> This will be the last week for Peoria members to pick up at the Nature Center. To make things easier for everyone, especially in inclement weather, the pick-up location will move to Marcella’s place at 240 NE Randolph, behind Methodist Hospital. Marcella will have flyers with this information available at the Nature Center pick-up this week. </span></div> <div style="margin-bottom: 0.0001pt; line-height: normal;">  </div> <div style="margin-bottom: 0.0001pt; line-height: normal;"><b> </b></div> <div style="margin-bottom: 0.0001pt; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: rgb(153, 51, 102);">Food Notes: </span></b><span style="font-size: 12pt; font-family: "Times New Roman","serif";">  As you can see from the long list of items this week, summer is here!  </span><span style="font-size: 12pt; font-family: "Times New Roman","serif";">Most of the items are old familiar favorites, but they may not all be in the old familiar format you’re used to. I’m talking primarily about the<b><span style="color: rgb(0, 176, 80);"> onions and garlic</span></b>.   Because of the heavy and almost constant rains in May and June, the outer layers of some of these root crops started to decay in the warm, moist soil. A conventional large-scale onion or garlic farmer would have had to destroy the whole crop because a wholesaler won’t buy anything that isn’t cosmetically perfect.  </span></div> <div style="margin-bottom: 0.0001pt; line-height: normal;"> </div> <div style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">But in a CSA arrangement, we are able to explain the situation to you and salvage a good bit of the crop simply by peeling off the wet outer layers of the onions, or by taking out a clove or two of garlic. What you get may not look like the items in the grocery store, but while cosmetically imperfect, they are nutritionally perfect. Please enjoy them, knowing that you are helping us do what our Grandma Henrietta always implored: “Waste not; want not!”</span></div> <div style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";"> </span></div> <div style="margin-bottom: 0.0001pt; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: rgb(0, 176, 80);">Fennel</span></b><span style="font-size: 12pt; font-family: "Times New Roman","serif";">. One of the less familiar crops you’ll see this week is the beautiful feathery fennel. I was skeptical of fennel at first, because of its anise aroma and the strange architecture of its white bulb and celery-like stems. But one taste of the sweet, crunchy, delicate vegetable made me a convert.  </span></div> <div style="margin-bottom: 0.0001pt; line-height: normal;"> </div> <div style="line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">Fennel is a versatile vegetable that plays an important role in the food culture of many European nations, especially France and Italy. Its reputation dates back to the earliest times and is reflected in the Greek myths that associated it with Dionysus, the god of food and wine. It was revered by the Greeks and the Romans for its medicinal and culinary properties, and for good reason. </span><span style="font-size: 12pt; font-family: "Times New Roman","serif";">One cup of sliced fennel has only 27 calories,</span><span style="font-size: 12pt; font-family: "Times New Roman","serif";"> but large amounts of Vitamin C, folate, and potassium.</span></div> <div style="line-height: normal;"> </div> <div style="line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">In addition, fennel has unique phytonutrients including the flavonoids <i>rutin</i>, <i>quercitin</i>, and various <i>kaempferol glycosides</i> that give it strong antioxidant activity.   The most interesting phytonutrient in fennel may be <i>anethole</i>--the primary component of its volatile oil. In animal studies, the <i>anethole</i> in fennel has reduced inflammation and helped prevent cancer. Researchers have also proposed a biological mechanism that may explain these anti-inflammatory and anticancer effects by showing how anethole is involved in the shutting down of a intercellular signaling system called <i>tumor necrosis factor</i> (or <i>TNF</i>)<i>-mediated signaling</i>.   </span></div> <div style="line-height: normal;"> </div> <div style="line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: rgb(0, 176, 80);">Tips for Preparing Fennel: </span></b><span style="font-size: 12pt; font-family: "Times New Roman","serif";">The three different parts of fennel--the base, stalks, and leaves-are all edible. The bulb is often used in salads or on sandwiches—or on its own. The stalks can be used for soups, stocks and stews, while the leaves can be used as an herb seasoning. </span></div> <div style="line-height: normal;"> </div> <div style="line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: rgb(0, 176, 80);">A Few Quick Serving Ideas:</span></b></div> <blockquote> <div style="text-indent: -0.25in; line-height: normal;"><span style="font-size: 12pt; font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">         </span></span><span style="font-size: 12pt; font-family: "Times New Roman","serif";">Slice thinly and put in a bowl of water in the refrigerator for a quick snack any time.</span></div> <div style="text-indent: -0.25in; line-height: normal;"><span style="font-size: 12pt; font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">         </span></span><span style="font-size: 12pt; font-family: "Times New Roman","serif";">Add to a green salad instead of radish or cucumber.</span></div> <div style="text-indent: -0.25in; line-height: normal;"><span style="font-size: 12pt; font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">         </span></span><span style="font-size: 12pt; font-family: "Times New Roman","serif";">Sauté fennel and onions as a side dish. </span></div> <div style="text-indent: -0.25in; line-height: normal;"><span style="font-size: 12pt; font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">         </span></span><span style="font-size: 12pt; font-family: "Times New Roman","serif";">Adorn your sandwiches by adding sliced fennel along with, or instead of, traditional toppings of lettuce and tomato. </span></div> <div style="text-indent: -0.25in; line-height: normal;"><span style="font-size: 12pt; font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">         </span></span><span style="font-size: 12pt; font-family: "Times New Roman","serif";">Top thinly sliced fennel with plain yogurt and mint leaves. </span></div> <div style="text-indent: -0.25in; line-height: normal;"><span style="font-size: 12pt; font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">         </span></span><span style="font-size: 12pt; font-family: "Times New Roman","serif";">Pair fennel with cheese, fruit, and a citrus-y vinaigrette. </span></div> <div style="text-indent: -0.25in; line-height: normal;"> </div> <div style="text-indent: -0.25in; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">The crunchy, slightly sweet taste adds a refreshing note to whatever you’re making. <br /> <br /> </span></div> <span style="font-size: 12pt; font-family: "Times New Roman","serif";"><br /> <b>Simplest Fennel Salad</b><br /> <br /> 1 or more fennel bulbs, with ferns <br /> Olive oil <br /> Fresh ground black pepper<br /> <br /> Wash the bulb thoroughly and remove the stalks with the ferns, setting them aside for use later. Slice the bulb into thin rings and place on a serving plate. Drizzle oil and sprinkle black pepper to taste. Add fern tufts as a garnish.   For a slightly fancier fennel salad, add grapes or oranges and some aged gruyere.   Or go all the way by tossing in a handful of fresh walnuts, some prosciutto, or top with white anchovies. <em> </em></span></blockquote> <div style="margin-bottom: 0.0001pt; line-height: normal;"> </div> <div style="line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif";">Sauteed Fennel Salad</span></b></div> <ul type="disc"> <li style="line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">2 tablespoons olive oil</span></li> <li style="line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">2 fennel bulbs, trimmed and sliced vertically </span></li> <li style="line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">salt & freshly ground black pepper, to taste </span></li> <li style="line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">2 tablespoons balsamic vinegar </span></li> <li style="line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">4 cups salad greens </span></li> <li style="line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">1/2 onion, sliced very thinly </span></li> <li style="line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">1/4 cup parmesan shavings </span></li> </ul> <div style="line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif";">H</span></b><span style="font-size: 12pt; font-family: "Times New Roman","serif";">eat the oil in frying pan over medium to high heat. Add the sliced fennel in a single layer and season with salt and pepper. Cook until golden brown. Turn and season browned side, cook a few minutes more until second side is golden. Remove to a serving plater, then scatter over the leaves, onion and cheese. </span></div> <div style="line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">Add the vinegar to the frying pan and heat gently, scraping up any caramelized bits. Pour over the salad and serve.</span></div> <div style="margin-bottom: 0.0001pt; line-height: normal;"> </div> <div style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: rgb(0, 176, 80);">And don’t forget the <b>daikon,</b></span><span style="font-size: 12pt; font-family: "Times New Roman","serif";"> a large, mild radish that is high in nutrition (like all of the Brassica family), and low in calories. It is excellent either raw or cooked, and can be boiled, grilled, sautéed, or put into soups or combined with roaster root vegetables. When cooked, it is mild and sweet.  </span></div> <div style="margin-bottom: 0.0001pt; line-height: normal;"> </div> <div style="margin-bottom: 0.0001pt; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif";">Carrot and Daikon Salad</span></b></div> <div style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">Light vinegared salads can be made with most any vegetable. In Shizuo Tsuji’s <b><i>Japanese Cooking: A Simple Art,</i></b> the author pairs carrot and daikon radish in a refreshing dish with a sweet and sour dressing called amazu. Salt shreds of deep orange carrot and white daikon radish to release their liquid, then knead the vegetables to create icicle-like shards of daikon. The dressing is made from mild rice vinegar, sugar, and water heated and then cooled. Toss it with the crunchy vegetables and refrigerate the dish for at least 30 minutes (it’s even more flavorful if left overnight). Traditionally, the salad is served in small plates but add this mixture to a bowl of salad greens and you have an appealing variation.</span></div> <table cellpadding="0" border="0" style="margin-left: 0.5in;"> <tbody> <tr> <td style="padding: 0.75pt;"> <div style="margin-bottom: 0.0001pt; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif";">1 </span></b></div> </td> <td style="padding: 0.75pt;"> <div style="margin-bottom: 0.0001pt; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif";">large carrot, cut into 2-inch-by- 1/2-inch matchsticks</span></b></div> </td> </tr> <tr> <td style="padding: 0.75pt;"> <div style="margin-bottom: 0.0001pt; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif";">1 </span></b></div> </td> <td style="padding: 0.75pt;"> <div style="margin-bottom: 0.0001pt; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif";">medium (1 pound) daikon radish, cut into 2-inch-by- 1/2-inch matchsticks</span></b></div> </td> </tr> <tr> <td style="padding: 0.75pt;"> <div style="margin-bottom: 0.0001pt; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif";">1 </span></b></div> </td> <td style="padding: 0.75pt;"> <div style="margin-bottom: 0.0001pt; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif";">teaspoon salt</span></b></div> </td> </tr> <tr> <td style="padding: 0.75pt;"> <div style="margin-bottom: 0.0001pt; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif";">1/4 </span></b></div> </td> <td style="padding: 0.75pt;"> <div style="margin-bottom: 0.0001pt; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif";">cup unseasoned rice vinegar</span></b></div> </td> </tr> <tr> <td style="padding: 0.75pt;"> <div style="margin-bottom: 0.0001pt; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif";">1 1/2 </span></b></div> </td> <td style="padding: 0.75pt;"> <div style="margin-bottom: 0.0001pt; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif";">tablespoons sugar</span></b></div> </td> </tr> <tr> <td style="padding: 0.75pt;"> <div style="margin-bottom: 0.0001pt; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif";">1/4 </span></b></div> </td> <td style="padding: 0.75pt;"> <div style="margin-bottom: 0.0001pt; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif";">cup water</span></b></div> </td> </tr> </tbody> </table> <div style="margin-bottom: 0.0001pt; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif";">1.</span></b><span style="font-size: 12pt; font-family: "Times New Roman","serif";"> In a large bowl combine the carrot and daikon radish matchsticks. Add the salt and toss lightly. After several minutes, mix and lightly knead the vegetables with your hands. Working over a colander set in a bowl, gather up the vegetables in your hands and squeeze out the liquid. Rinse and dry the bowl. Place the vegetables in it.</span></div> <div style="margin-bottom: 0.0001pt; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif";">2. </span></b><span style="font-size: 12pt; font-family: "Times New Roman","serif";">In a glass bowl, mix the vinegar, sugar, and water. Heat in a microwave for 1 minute or until the sugar dissolves. Alternatively, heat the mixture in a small saucepan. Cool to room temperature.</span></div> <div style="margin-bottom: 0.0001pt; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif";">3. </span></b><span style="font-size: 12pt; font-family: "Times New Roman","serif";">Sprinkle 1 tablespoon of the vinegar mixture onto the vegetables. Mix with your hand and then squeeze the liquid from the vegetables. Discard the liquid.</span></div> <div style="margin-bottom: 0.0001pt; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif";">4. </span></b><span style="font-size: 12pt; font-family: "Times New Roman","serif";">Add the remaining dressing to the vegetables. Cover and refrigerate for at least 30 minutes or for up to two days. </span></div> <div style="margin-bottom: 0.0001pt; line-height: normal;"> </div> <div><span style="font-size: 12pt; line-height: 115%; font-family: "Times New Roman","serif";">Enjoy!</span></div> </p>

In Your Share . . .

Tue, 06 Jul 2010 04:09:00 GMT

<p> <div align="center"><b><span style="font-size: 14pt; line-height: 115%; font-family: Algerian; color: red;">Food & Farm Notes for Henry’s CSA</span></b></div> <div align="center" style="text-align: center; line-height: normal;"><b><span style="font-size: 14pt; font-family: "Bradley Hand ITC"; color: red;"><br /> </span></b><b><u><span style="font-size: 14pt; font-family: "Bodoni MT","serif"; color: red;">In Your Share This Week:</span></u></b></div> <div align="center" style="text-align: center; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Bodoni MT","serif"; color: rgb(0, 112, 192);">Cabbage (1/2 of Red, Savoy, or Flat Green)</span></b></div> <div align="center" style="text-align: center; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Bodoni MT","serif"; color: rgb(0, 112, 192);">Choice of Malabar Spinach or Kale (Red or Green)</span></b></div> <div align="center" style="text-align: center; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Bodoni MT","serif"; color: rgb(0, 112, 192);">Beets</span></b></div> <div align="center" style="text-align: center; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Bodoni MT","serif"; color: rgb(0, 112, 192);">Onions</span></b></div> <div align="center" style="text-align: center; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Bodoni MT","serif"; color: rgb(0, 112, 192);">Basil</span></b></div> <div align="center" style="text-align: center; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Bodoni MT","serif"; color: rgb(0, 112, 192);">Carrots (mostly Rainbow Carrots, a mixture of yellow, orange, white, purple and red)</span></b></div> <div align="center" style="text-align: center; line-height: normal;"> </div> <div> </div> <div><b><span style="color: red;">Farm Notes:</span></b><b> <span style="color: rgb(255, 192, 0);"> </span></b>Like the saying goes: be careful what you wish for. We got our much-wished-for week of dry weather, which allowed us to catch up on all our weeding and planting. In fact, we got in pretty much all of the seeds that we hope end up as delicious vegetables in your late summer and fall shares, including summer squash, beans, corn, okra, cucumbers, pumpkins, and many varieties of winter squash. </div> <div> </div> <div>Henry also got his sorghum-sudan-grass cover crop planted immediately upon returning from the Evanston Market on Saturday, since the weatherman was calling for rain Sunday or Monday. Since it hadn't come yet on Sunday, Henry and the family spent the Fourth planting even more of the above. But no rain came, and now a good portion of the field is full of seeds--full of latent life.</div> <div> </div> <div>I saw heat lightning off in the west tonight, and I heard the weather man say that there is a chance of rain Tuesday and Wednesday. But we need more than a chance. We need rain. The seeds languishing in the powder-dry earth need rain. So join us in wishing now for life-giving rain.</div> <div> </div> <div><b> </b></div> <div><b><span style="font-size: 14pt; line-height: 115%; color: rgb(153, 51, 102);">Food Notes:  </span></b><span style="color: rgb(51, 153, 102);"><b><span style="font-size: 14pt; line-height: 115%;">Kale, Malabar Spinach, Basil</span></b><b><span style="font-size: 14pt; line-height: 115%;">  </span></b></span><b><span style="font-size: 14pt; line-height: 115%; color: rgb(153, 51, 102);"><br /> </span></b>  Kale is not the most familiar of greens, and Malabar Spinach even less-known. But both are delicious, packed with nutrients, and easy to prepare – see recipes below.</div> <div> </div> <div>Regular spinach is a cool-weather crop, and the spinach beds that provided you with all that beautiful spinach in May and early June have been tilled down and planted with either a cover crop (the aforementioned sorghum-sudan-grass), or another vegetable crop. But there are a number of greens that thrive in the hot weather, and although none are in the spinach family, they are used like spinach and so are commonly known as hot-weather spinaches: Egyptian Spinach, New Zealand Spinach, and, the most beautiful in my opinion, Malabar Spinach.   </div> <div><b> </b></div> <div><b><span style="font-family: "Arial","sans-serif";">Malabar Spinach</span></b><span style="font-family: "Arial","sans-serif";"> (Basella alba) is named after the coastal region of India along the Arabian Sea, and is also known as basella and Ceylon Spinach. It is a beautiful, tropical, vining plant with gorgeous burgundy stems and thick, dark green, heart-shaped leaves. The large meaty leaves are remarkably spinach-like in flavor, although the texture is different, with the crisp stems, and the fleshy, succulent leaves. It is ideal for a quick sauté, stir-fry, or in soups. </span></div> <div> </div> <div><span style="font-family: "Arial","sans-serif";">Most of the following recipes could be adapted for whatever cooking green you have handy -- this week, the cabbage, kale, or Malabar Spinach.  (Although if you get one of those light green flat-headed cabbages, I recommend making a simple fresh cabbage salad or slaw because it is unbelievably sweet and tender.)<br /> </span></div> <div> </div> <div> </div> <div style="margin-left: 0.5in;"><b><span style="font-family: "Arial","sans-serif";">Italian Kale</span></b></div> <div style="margin-left: 0.5in;"><span style="font-family: "Arial","sans-serif";">1 bunches kale, rinsed, trimmed, and coarsely chopped</span></div> <div style="margin-left: 0.5in;"><span style="font-family: "Arial","sans-serif";">2 cloves garlic</span></div> <div style="margin-left: 0.5in;"><span style="font-family: "Arial","sans-serif";">Sea salt and hot red pepper flakes (or freshly ground black pepper)</span></div> <div style="margin-left: 0.5in;"><span style="font-family: "Arial","sans-serif";">2 to 4 tablespoons extra virgin olive oil</span></div> <div style="margin-left: 0.5in;"> </div> <div style="margin-left: 0.5in;"><span style="font-family: "Arial","sans-serif";">1.      Bring salted water to a boil in a large pan. Add kale. Cover and reduce heat to medium and cook until kale leaves have turned dark green, about 5-7 minutes. Remove from heat.</span></div> <div style="margin-left: 0.5in;"> </div> <div style="margin-left: 0.5in;"><span style="font-family: "Arial","sans-serif";">2.      Heat at least 2 tablespoons of oil with the garlic in a skillet over medium heat and cook until the garlic begins to turn golden, about 5 minutes.</span></div> <div style="margin-left: 0.5in;"> </div> <div style="margin-left: 0.5in;"><span style="font-family: "Arial","sans-serif";">3.      Add the kale, squeezing out most of the liquid before adding it to the oil. Cook, stirring, until the kale has wilted entirely and the garlic is cooked through, about 10-15 minutes. Season to taste with salt and pepper.</span><span style="font-family: "Arial","sans-serif";"> Remove from heat and transfer to a warmed platter. Drizzle with the remaining olive oil and serve.</span></div> <div style="margin-left: 0.5in;"> </div> <div style="margin-left: 0.5in;"><b><span style="font-family: "Arial","sans-serif";">Malabar Spinach with Bacon</span></b></div> <div style="margin-left: 0.5in;"><span style="font-family: "Arial","sans-serif";">1 bunch Malabar spinach, or other cooking green</span></div> <div style="margin-left: 0.5in;"><span style="font-family: "Arial","sans-serif";">4-5 strips of bacon,</span></div> <div style="margin-left: 0.5in;"><span style="font-family: "Arial","sans-serif";">balsamic vinegar</span></div> <div style="margin-left: 0.5in;"><span style="font-family: "Arial","sans-serif";">salt and pepper to taste</span></div> <div style="margin-left: 0.5in;"> </div> <div style="margin-left: 0.5in;"><span style="font-family: "Arial","sans-serif";">Fry the bacon until crisp. Remove bacon from pan; set aside on paper towels. Remove excess fat from the pan but leave the bacon bits and stuck bacon and a little bit of fat. Add balsamic vinegar to the pan, stir a little bit to loosen the meat. Crumble the crisp bacon. Add to the pan. Add the spinach. Saute for about 2 minutes. Add salt and pepper to taste..</span></div> <div style="margin-left: 0.5in;"> </div> <div style="margin-left: 0.5in;"><b><span style="font-family: "Arial","sans-serif";">Malabar Spinach Soup</span></b></div> <div style="margin-left: 0.5in;"><i><span style="font-family: "Arial","sans-serif";">This recipe is from chef Nora Pouillon, owner of <b>Nora's</b> in Washington, DC, a certified organic restaurant. Vegetable stock may be substituted for the chicken broth, and you can serve it hot or cold.</span></i></div> <div style="margin-left: 0.5in;"><span style="font-family: "Arial","sans-serif";">1 bunch Malabar spinach</span></div> <div style="margin-left: 0.5in;"><span style="font-family: "Arial","sans-serif";">2 Tablespoons olive oil</span></div> <div style="margin-left: 0.5in;"><span style="font-family: "Arial","sans-serif";">1 onion, finely chopped</span></div> <div style="margin-left: 0.5in;"><span style="font-family: "Arial","sans-serif";">1/4 teaspoon turmeric or 1/2 teaspoon Madras curry powder</span></div> <div style="margin-left: 0.5in;"><span style="font-family: "Arial","sans-serif";">4 cups chicken stock, vegetable stock or water</span></div> <div style="margin-left: 0.5in;"><span style="font-family: "Arial","sans-serif";">1/3 cup basmati rice</span></div> <div style="margin-left: 0.5in;"><span style="font-family: "Arial","sans-serif";">salt and freshly ground black pepper</span></div> <div style="margin-left: 0.5in;"><span style="font-family: "Arial","sans-serif";">2 cups plain yogurt</span></div> <div style="margin-left: 0.5in;"><span style="font-family: "Arial","sans-serif";">2 cloves garlic, crushed</span></div> <div style="margin-left: 0.5in;"> </div> <div style="margin-left: 0.5in;"><span style="font-family: "Arial","sans-serif";">Heat the olive oil in a large saucepan and sauté the onion until soft.</span></div> <div style="margin-left: 0.5in;"><span style="font-family: "Arial","sans-serif";">Add the turmeric or curry powder and cook another minute.</span></div> <div style="margin-left: 0.5in;"><span style="font-family: "Arial","sans-serif";">Add the stock or water, rice, salt and pepper, and simmer gently for approximately 15 minutes or until the rice is cooked. Cut the spinach into chiffonade. Add to pan and cook for another five minutes.</span></div> <div style="margin-left: 0.5in;"><span style="font-family: "Arial","sans-serif";">To serve hot: Beat yogurt and garlic into the soup, and reheat gently so the yogurt does not curdle. To serve cold: Allow soup to cool, add yogurt and garlic and purée.</span></div> <div style="margin-left: 0.5in;"> </div> <div style="margin-left: 0.5in;"><b><span style="font-family: "Arial","sans-serif";">Deep Green Frittata with Kale or Spinach</span></b></div> <div style="margin-left: 0.5in;"><span style="font-family: "Arial","sans-serif";">3 Tb extra-virgin olive oil</span></div> <div style="margin-left: 0.5in;"><span style="font-family: "Arial","sans-serif";">1 medium onion, sliced paper thin</span></div> <div style="margin-left: 0.5in;"><span style="font-family: "Arial","sans-serif";">1 bunch Malabar Spinach or Kale chopped roughly</span></div> <div style="margin-left: 0.5in;"><span style="font-family: "Arial","sans-serif";">4 large eggs</span></div> <div style="margin-left: 0.5in;"><span style="font-family: "Arial","sans-serif";">1/2 tsp salt</span></div> <div style="margin-left: 0.5in;"> </div> <div style="margin-left: 0.5in;"><span style="font-family: "Arial","sans-serif";">1. Heat 2 Tb of the oil in a large heavy skillet over medium heat until it is hot but not smoking. Add the onion. Cook, stirring occasionally until softened, about 5 minutes. Add the kale or Malabar spinach and stir to combine. Cover and cook until the greens have wilted into the onion mixture, about 6 minutes.</span></div> <div style="margin-left: 0.5in;"><span style="font-family: "Arial","sans-serif";">2. Preheat the broiler. Whisk the eggs with the salt in a medium bowl just until they are broken up..</span></div> <div style="margin-left: 0.5in;"><span style="font-family: "Arial","sans-serif";">Stir the cooked vegetables into the eggs.</span></div> <div style="margin-left: 0.5in;"><span style="font-family: "Arial","sans-serif";">3. Heat the remaining 1 tablespoon of oil in a 9-inch skillet over medium high heat until it is fairly hot but not smoking. Add the egg mixture. Flatten it out in the pan, and cook without stirring until the eggs are set but still liquid on top, about 5 minutes.</span></div> <div style="margin-left: 0.5in;"><span style="font-family: "Arial","sans-serif";">4. Place the pan about 5 inches from the broiler heat source and cook just until the top is set, about 4 minutes. Be very careful not to overcook the frittata; it should still be very tender in the center.</span></div> <div style="margin-left: 0.5in;"><span style="font-family: "Arial","sans-serif";">5. Flip the frittata out onto a warmed serving platter, cut into wedges and serve immediately.</span></div> <div style="margin-left: 0.5in;"><span style="font-family: "Arial","sans-serif";"> </span></div> <div style="margin-left: 0.5in;"> </div> <div><b><span style="font-family: "Arial","sans-serif";">Basil</span></b><span style="font-family: "Arial","sans-serif";">. Henry’s basil is as fragrant and delicious as anything you’ll find in Italy. If you have too much basil to use in a week, simply make it into a pesto and then freeze it in ice cube trays or small yogurt containers. Then, when you want a quick pasta dinner, all you have to do is boil the pasta and toss it with the pesto (plus some fresh grated parmesan if you like), and you have an instant and delicious hit of summer.</span></div> <div> </div> <div><span style="font-family: "Arial","sans-serif";">You can make pesto any way you like – with or without cheese, nuts, and garlic – but here is one of my favorite recipes:</span></div> <div> </div> <div><b><span style="font-family: "Arial","sans-serif";">Marcella Hazan’s Classic Pesto</span></b></div> <div><span style="font-family: "Arial","sans-serif";">(from <em>Essentials of Classic Italian Cooking,</em> Knopf, 1992)</span></div> <div><span style="font-family: "Arial","sans-serif";">2 cups tightly packed fresh basil leaves</span></div> <div><span style="font-family: "Arial","sans-serif";">1/2 cup extra virgin olive oil</span></div> <div><span style="font-family: "Arial","sans-serif";">3 Tb pine nuts</span></div> <div><span style="font-family: "Arial","sans-serif";">2 garlic cloves</span></div> <div><span style="font-family: "Arial","sans-serif";">salt</span></div> <div><span style="font-family: "Arial","sans-serif";">1/2 cup freshly grated parmigiano-reggiano</span></div> <div><span style="font-family: "Arial","sans-serif";">2 Tb freshly grated romano cheese</span></div> <div><span style="font-family: "Arial","sans-serif";">3 Tb butter at room temperature</span></div> <div> </div> <div><span style="font-family: "Arial","sans-serif";">1.      Wash the basil in cold water and pat dry.</span></div> <div><span style="font-family: "Arial","sans-serif";">2.      Put basil, olive oil, pine nuts, garlic and an ample pinch of</span></div> <div><span style="font-family: "Arial","sans-serif";">salt in the food processor and process until creamy.</span></div> <div><span style="font-family: "Arial","sans-serif";">3.      Transfer to a bowl and stir in the grated cheeses. Then mix in</span></div> <div><span style="font-family: "Arial","sans-serif";">the softened butter. Serve on pasta or vegetables.</span></div> <div> </div> </p>

SPECIAL OPPORTUNITY--ORDER TEAS, JAM, SOAPS NOW

Mon, 05 Jul 2010 03:24:00 GMT

<p> <div><b><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: red;">Order Your Herb Teas, Aronia Jam, and Goat Milk Soaps Today!</span></b></div> <div> </div> <div><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif";">Hello Everyone,</span></div> <div> </div> <div><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif";">We’ve had some requests for my (Teresa’s) herb teas and aronia jam, and also for our little sister Jill’s hand-made goat-milk soaps, so I thought I'd offer all of these to both Henry's veggie CSA and my Fruit CSA this week. </span></div> <div> </div> <div><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: rgb(0, 176, 240);">I will need your order by Monday night at 9 p.m.</span><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif";"> so that I can assemble and pack the orders and have everything ready to deliver on Tuesday. There is limited availability on some of the soaps, so <span style="color: rgb(0, 112, 192);">order now </span>for yourself or as gifts for someone special. </span></div> <div><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif";"><br /> <b><u><span style="color: rgb(0, 176, 80);">HERB TEAS</span></u></b><br /> These herb teas are made with my own herbs that I have dried, blended, and packaged in individual tea bags.  (A few of the blends contain additional ingredients that I do not grow: the organic cinnamon bark in the Thai Spice Tea, the organic cloves in the Sunny Lemon Tea, and the organic ginger in the Blue Shiso Tea. ) None of the blends have any true tea leaves, so they contain no caffeine.  They are all good either hot or iced.  For iced tea, I brew with hot water, let cool, and then ice.</span></div> <div> </div> <div><b><u><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif";">New Packaging</span></u></b><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif";">--I am trying to reduce my use of plastic this year and also save a little money on packaging costs, so I have <b>increased the number of teabags per package from 4 to 8</b>.  Consequently the price has also doubled.  </span></div> <div style="margin-left: 1in;"><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif";">Old prices for 4 teabags/package<br />    1 for $2<br />    2 for $3<br /> <span style="color: rgb(192, 0, 0);">New prices for 8 teabags/package<br />    1 for $4<br />    2 for $6</span><br /> <br /> </span></div> <div><b><u><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif";">Types of Tea Available So Far </span></u></b><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif";">(more will become available as the season progresses)</span></div> <div><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: red;"><b>Chamomile Tea</b></span><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: black;">--Plain chamomile flowers. Tastes great iced or hot with a little lemon and sugar added if desired.  Stress reliever and stomach soother.  </span><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif";"><br /> </span><b><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: rgb(0, 176, 80);">Mint Tea</span></b><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: rgb(0, 176, 80);">--</span><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: black;">This is spearmint blended with peppermint.  A perennial favorite.</span><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif";">  Great iced on a hot day!<br /> </span><b><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: rgb(0, 176, 240);">Peter Rabbit's Tea</span></b><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: rgb(0, 176, 240);">--</span><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: black;">A blend of chamomile, lemon balm, lemon thyme, and catnip.  All four of these herbs have a calming effect, so this is a good bedtime tea.  Children's favorite.</span><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif";"><br /> </span><b><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: rgb(255, 192, 0);">Lemon Medley Tea</span></b><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: rgb(255, 192, 0);">--</span><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: black;">A blend of lemon grass and mint with a little sage and thyme thrown in for their aromatic qualities.  One of my favorites.</span><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif";"><br /> </span><b><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: rgb(250, 191, 143);">Sunny Lemon Tea</span></b><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: black;">--This one IS my favorite.  An incredibly fragrant tea, it’s a blend of lemon grass, chamomile, wild mint, and cloves.  Both lemon grass and chamomile are good for the stomach.</span><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif";"><br /> <br /> <b><u><span style="color: rgb(112, 48, 160);">ARONIA JAM<br /> </span></u></b><span style="color: black;">I have just a few cases of aronia jam from last season's harvest.  For those of you new to the CSAs, aronia is a native North American bush (Thoreau mentioned that aronia grew wild all around Walden Pond and that the bushes were very productive). The purple-black berries have <a href="http://www.sunnylanearonia.com/?page_id=97">extremely high levels of anti-oxidants.</a>  (My niece is working on a website that tells you more about aronia . . . it’s still under development, but you can <a href="http://www.redbarnfarmsoaps.com/">click here</a> and then look under "About Aronia for a preview.)  When mixed with a little sugar and lemon juice aronia berries make an excellent jam with notes of wild grape, blackberry, and raspberry, and undertones of apple and cherry, plus the tannic qualities of a good dry red wine. My jam is certified organic and comes in 9.5 ounce jars. (You can see some photos of the<a href="http://foodandfarm.blogspot.com/search?updated-min=2009-01-01T00%3A00%3A00-06%3A00&updated-max=2010-01-01T00%3A00%3A00-06%3A00&max-results=1"> jam-making process here.)</a><br /> </span><span style="color: rgb(112, 48, 160);">   1 jar for $8 <br />    3 jars for $20<br /> <br /> </span><b><u><span style="color: rgb(0, 112, 192);">Red Barn Farm Soaps<br /> </span></u></b><span style="color: black;">Our sister Jill and her husband Will and their 4 daughters live on the same farm near Danforth, Illinois that our father and grandfather were born on.  Jill started making soaps several years ago and they have become so popular that she has quite a little business going now.  The soaps are all made with Jill's own organic goat's milk, and organic olive and coconut base oils.  Other special oils and ingredients are added depending on the variety of soap.  The soaps are gentle and do not have an overpowering scent.  I've found that they also last a very long time making them a real bargain.  To read about Red Barn Farm and the goats (and their personalities), and to find out about the ingredients Jill uses, and specific information about each kind of soap, go to  <b><a href="http://www.redbarnfarmsoaps.com/">http://www.redbarnfarmsoaps.com/</a></b>. You will notice that the price is $6 each on the internet, but you can get them from me for<b> just $5 each!</b>  <br /> <br /> <b><u>     13 Kinds of Soap Available this week:<br /> <br /> </u></b></span></span></div> <div style="margin-left: 0.5in;"><b><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: rgb(255, 192, 0);">Apricot Cream</span></b><b><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: black;"><br /> </span></b><b><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: rgb(229, 184, 183);">Yogurt Parfait</span></b><b><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: black;"><br /> </span></b><b><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: rgb(194, 214, 155);">Rosemary Mist-</span></b><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: black;">only one bar left<br /> </span><b><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: red;">Strawberry Scrub</span></b><b><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: black;">-</span></b><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: black;">only 2 bars left<br /> </span><b><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: rgb(191, 191, 191);">Sour Cream</span></b><b><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: black;"><br /> </span></b><b><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: rgb(196, 188, 150);">Cafe Au Lait</span></b><b><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: black;"><br /> </span></b><b><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: rgb(229, 184, 183);">Rosehip</span></b><b><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: black;"><br /> </span></b><b><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: rgb(191, 191, 191);">Silk and Milk</span></b><b><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: black;"><br /> </span></b><b><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: rgb(0, 176, 80);">Amazing Avocado</span></b><b><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: black;"><br /> </span></b><b><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: rgb(0, 176, 240);">Snow's Simple Soap</span></b><b><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: black;"><br /> </span></b><b><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: rgb(95, 73, 122);">Luxurious Lavender</span></b><b><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: black;"><br /> </span></b><b><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: rgb(192, 0, 0);">Eggstra Cleansing</span></b><b><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: black;"><br /> </span></b><b><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: rgb(250, 191, 143);">Milk and Honey Facial<u><br /> </u></span></b><b><u><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif"; color: black;"><br /> HOW TO ORDER</span></u></b><span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif";">: <span style="color: black;">Please email your order to Teresa at <a href="mailto:Teresajeans@msn.com">Teresajeans@msn.com</a> </span><span style="color: red;">by 9 PM on Monday, July 5.  </span><span style="color: black;">Tell me:</span></span></div> <div style="margin-left: 1in; text-indent: -0.25in;"><span style="font-size: 10pt; font-family: "Verdana","sans-serif"; color: black;">1.<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">    </span></span><span style="font-size: 10pt; font-family: "Verdana","sans-serif"; color: red;">How many</span><span style="font-size: 10pt; font-family: "Verdana","sans-serif"; color: black;"> of each tea, jam or soap you want</span></div> <div style="margin-left: 1in; text-indent: -0.25in;"><span style="font-size: 10pt; font-family: "Verdana","sans-serif"; color: red;">2.<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">    </span></span><span style="font-size: 10pt; font-family: "Verdana","sans-serif"; color: red;">Where you pick up</span><span style="font-size: 10pt; font-family: "Verdana","sans-serif"; color: black;"> your CSA veggies or fruit (Eureka will pick up at my house, Peoria, Morton, and Bloomington will pick up at their usual location)</span></div> <div style="margin-left: 1in; text-indent: -0.25in;"><span style="font-size: 10pt; font-family: "Verdana","sans-serif"; color: red;">3.<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">    </span></span><span style="font-size: 10pt; font-family: "Verdana","sans-serif"; color: red;">The total amount of your order. </span><span style="font-size: 10pt; font-family: "Verdana","sans-serif"; color: black;">You may pay with cash or check made out to Teresa Santiago.  Peoria and Morton customers, please leave your payment with Marcella or Abby.  Bloomington people may pay me directly, and Eureka people may leave your payment at my house.</span></div> <span style="font-size: 10pt; line-height: 115%; font-family: "Verdana","sans-serif";"><br /> <span style="color: black;">Thanks, and see you soon!<br /> Teresa<br /> <b><br /> </b></span></span></p>

p.s. Late-breaking news

Mon, 28 Jun 2010 22:27:00 GMT

<p>Henry just called to say that the carrots can wait until next week, but the lettuce can't. So expect two big beautiful heads of lettuce for your Fourth salads.</p> <p>Also, Henry has noticed a lot of Japanese Turnips being orphaned on the share table, and urges you to try them this week.  They really shouldn't be called turnips at all, since turnips have bad connotations for some folks.  So let's say this is the week to try the Crisp Japanese Root Vegetable.  The gleaming white flesh can be eaten raw or cooked.  Raw, it is dense, but not woody or tough.  It is fresh-tasting and sweet, with no bitterness at all. Try it in a lettuce salad instead of radishes:<br /> <span style="font-style: italic;"><br /> </span><span style="font-weight: bold;">LETTUCE SALAD with CRISP JAPANESE ROOT VEGETABLE </span><br /> Japanese turnips, peeled and trimmed, cut into batons or diced<br /> Lettuce, washed and spun dry, and torn into pieces<br /> Candied nuts and raisins or craisins (optional)<br /> Toss the lettuce and turnips with your favorite dressing.  Sprinkle with nuts and raisins if you like.</p>

In Your Share: Basil, Carrots, Cabbage and more . . .

Mon, 28 Jun 2010 21:50:00 GMT

<p> <div align="center" style="margin-bottom: 0.0001pt; text-align: center; line-height: normal;"><b><span style="font-size: 14pt; font-family: Algerian; color: rgb(0, 176, 80);">Food & Farm Notes for Henry’s CSA</span></b></div> <div align="center" style="margin-bottom: 0.0001pt;"><b><span style="font-size: 14pt; line-height: 115%; font-family: "Bradley Hand ITC"; color: rgb(0, 176, 80);"><br /> </span></b><b><u><span style="font-size: 14pt; line-height: 115%; font-family: "Times New Roman","serif"; color: rgb(0, 176, 80);">In Your Share This Week:</span></u></b></div> <div align="center" style="margin-bottom: 0.0001pt;"><b><span style="font-size: 12pt; line-height: 115%; font-family: "Times New Roman","serif"; color: rgb(0, 112, 192);">Lettuce</span></b></div> <div align="center" style="margin-bottom: 0.0001pt;"><b><span style="font-size: 12pt; line-height: 115%; font-family: "Times New Roman","serif"; color: rgb(0, 112, 192);">Carrots</span></b></div> <div align="center" style="margin-bottom: 0.0001pt;"><b><span style="font-size: 12pt; line-height: 115%; font-family: "Times New Roman","serif"; color: rgb(0, 112, 192);">Cabbage</span></b></div> <div align="center" style="margin-bottom: 0.0001pt;"><b><span style="font-size: 12pt; line-height: 115%; font-family: "Times New Roman","serif"; color: rgb(0, 112, 192);">Onion</span></b></div> <div align="center" style="margin-bottom: 0.0001pt;"><b><span style="font-size: 12pt; line-height: 115%; font-family: "Times New Roman","serif"; color: rgb(0, 112, 192);">Garlic</span></b></div> <div align="center" style="margin-bottom: 0.0001pt;"><b><span style="font-size: 12pt; line-height: 115%; font-family: "Times New Roman","serif"; color: rgb(0, 112, 192);">Basil</span></b></div> <div align="center" style="margin-bottom: 0.0001pt;"><b><span style="font-size: 12pt; line-height: 115%; font-family: "Times New Roman","serif"; color: rgb(0, 112, 192);">One or more of: Kohlrabi, Japanese Turnips, Broccoli</span></b></div> <div align="center" style="margin-bottom: 0.0001pt;"><b><span style="font-size: 12pt; line-height: 115%; font-family: "Times New Roman","serif"; color: rgb(0, 112, 192);"> </span></b></div> <div style="margin-bottom: 0.0001pt; line-height: normal;"> </div> <div><b><span style="color: rgb(0, 176, 80);">Special Note for Eureka Members:</span><span style="color: red;"> Next week, July 6, please pick up between 5 and 5:30</span></b>. This is when our farmhand Matt Ericson will be at the Hughes home to assist with distribution of the CSA shares since Laura cannot be there.   </div> <div> </div> <div><span style="font-size: 14pt; color: rgb(0, 176, 80);"> Farm Notes:  </span><span style="font-size: 11.5pt;">Last Friday</span>, as we were pulling the shallots, carrots, garlic, and radishes from the mucky ground, the whole experience of the very hot, very wet week distilled itself into the word “rank” -- Shakespeare’s use of the word, when poor, depressed Hamlet sees the world as “an unweeded garden,/ That grows to seed; things rank and gross in nature/ Possess it merely.” </div> <div> </div> <div style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">Specifically, “rank” came to mind when I saw the result of all the moisture and heat on some of the long carrots we were pulling. The water table is so high right now that when the carrots reach it – 7 or 8 or 9 inches down --  their tips get water-logged and just melt away in rot. But don’t worry, those particular carrots will not appear in your shares this week (or any week). Instead, they are collected as “for-us-es” and get transformed (<i>sans</i> rotten tips) into things like carrot cakes, thus heeding our grandmother’s constant reminder: “waste not; want not.”</span></div> <div style="margin-bottom: 0.0001pt; line-height: normal;"> </div> <div style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size: 11.5pt;">We’re relieved to have a break from the almost daily rain and the hot, hot days of the past few weeks. If the clear weather holds, it will make the big garlic harvest on tap for this week much easier -- and will save the carrots and other root veggies from a rank and untimely end.  And give you a lovely Fourth of July holiday as well.  Enjoy! </span></div> <div style="margin-bottom: 0.0001pt; line-height: normal;"><b> </b></div> <div><strong><span style="font-size: 14pt; color: rgb(0, 176, 80);">Food Notes: Basil and Cabbage</span></strong></div> <div> <span style="font-size: 12pt; line-height: 115%; font-family: "Times New Roman","serif";">The heat has given us some gorgeous aromatic basil, and the rain has given us some big, beautiful cabbages this week. </span></div> <div> </div> <div><span style="font-size: 12pt; line-height: 115%; font-family: "Times New Roman","serif";">Even if you think you don’t like cabbage, give Henry’s sweet beauties a try. As with any fresh veggie, the simplest preparations are the best, so make your <a href="http://www.foodnetwork.com/recipes/ina-garten/sauteed-cabbage-recipe/index.html">favorite sautéed cabbage,</a> or cole slaw, or try one of the recipes below, including a great “hot” cole slaw.  All are quick and simple and great for Fourth of July picnics.<br /> </span></div> <div> </div> <div style="margin-left: 0.25in;"><b><span style="font-size: 14pt; line-height: 115%; font-family: "Times New Roman","serif"; color: rgb(0, 176, 80);">Super Simple Sweet and Sour Cabbage Salad</span></b></div> <div style="margin-left: 0.75in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt; font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">         </span></span><span style="font-size: 12pt; font-family: "Times New Roman","serif";">3 cups Shredded Cabbage </span></div> <div style="margin-left: 0.75in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt; font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">         </span></span><span style="font-size: 12pt; font-family: "Times New Roman","serif";">2 tablespoons Oil </span></div> <div style="margin-left: 0.75in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt; font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">         </span></span><span style="font-size: 12pt; font-family: "Times New Roman","serif";">Salt and pepper to taste</span></div> <div style="margin-left: 0.75in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt; font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">         </span></span><span style="font-size: 12pt; font-family: "Times New Roman","serif";">1 1/2 tablespoon Vinegar</span></div> <div style="margin-left: 0.75in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt; font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">         </span></span><span style="font-size: 12pt; font-family: "Times New Roman","serif";">1 1/2 tablespoon Sugar </span></div> <div style="margin-left: 0.75in; text-indent: -0.25in; line-height: normal;"> </div> <div style="margin-left: 0.75in; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";"> Heat oil in pan; add salt.  Then add cabbage and cook for 2 minutes. Mix together vinegar and sugar. Add to pan; cook, tossing well for 2 or 3 minutes. Serve hot or cold. </span></div> <div style="margin: 0in 0in 0.0001pt 0.25in; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: black;"><br /> </span><b><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: rgb(0, 176, 80);"> </span><span style="font-size: larger;"><span style="font-family: "Times New Roman","serif"; color: rgb(0, 176, 80);">Asian Coleslaw</span></span></b></div> <div style="margin-left: 0.25in; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: black;">Dressing:</span></b></div> <div style="margin-left: 0.75in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt; font-family: Symbol; color: black;">·<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">         </span></span><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: black;">1/3 cup reduced sodium soy sauce</span></div> <div style="margin-left: 0.75in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt; font-family: Symbol; color: black;">·<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">         </span></span><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: black;">1 tablespoon toasted sesame oil</span></div> <div style="margin-left: 0.75in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt; font-family: Symbol; color: black;">·<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">         </span></span><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: black;">2 tablespoons rice vinegar</span></div> <div style="margin-left: 0.75in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt; font-family: Symbol; color: black;">·<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">         </span></span><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: black;">juice from one small lemon</span></div> <div style="margin-left: 0.75in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt; font-family: Symbol; color: black;">·<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">         </span></span><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: black;">2 teaspoons of fresh grated ginger root</span></div> <div style="margin-left: 0.75in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt; font-family: Symbol; color: black;">·<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">         </span></span><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: black;">2 cloves of garlic minced </span></div> <div style="margin-left: 0.75in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt; font-family: Symbol; color: black;">·<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">         </span></span><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: black;">3 tablespoons of vegetable oil</span></div> <div style="margin-left: 0.75in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt; font-family: Symbol; color: black;">·<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">         </span></span><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: black;">1 tablespoon of brown sugar</span></div> <div style="margin-left: 0.75in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt; font-family: Symbol; color: black;">·<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">         </span></span><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: black;">1 tablespoon of honey</span></div> <div style="margin-left: 0.75in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt; font-family: Symbol; color: black;">·<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">         </span></span><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: black;">1 tablespoon fish sauce </span></div> <div style="margin-left: 0.75in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt; font-family: Symbol; color: black;">·<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">         </span></span><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: black;">1 tablespoon of wasabi paste or chili </span></div> <div style="margin-left: 0.25in; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: black;">Veggies:</span></b></div> <div style="margin-left: 0.75in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt; font-family: Symbol; color: black;">·<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">         </span></span><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: black;">1 medium cabbage (4-6 cups shredded)</span></div> <div style="margin-left: 0.75in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt; font-family: Symbol; color: black;">·<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">         </span></span><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: black;">1 cup shredded carrot </span></div> <div style="margin-left: 0.75in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt; font-family: Symbol; color: black;">·<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">         </span></span><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: black;">1 medium onion </span></div> <div style="margin-left: 0.75in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt; font-family: Symbol; color: black;">·<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">         </span></span><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: black;">3/4 cups of roasted salted cashews</span></div> <div style="margin-left: 0.75in; text-indent: -0.25in; line-height: normal;"> </div> <div style="margin-left: 0.75in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: black;">1.<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">      </span></span><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: black;">Mix all the dressing ingredients in a big bowl. </span></div> <div style="margin-left: 0.75in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: black;">2.<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">      </span></span><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: black;">Add the shredded carrots to the bowl on top of the dressing without mixing. </span></div> <div style="margin-left: 0.75in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: black;">3.<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">      </span></span><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: black;">Cut the onion into medium dice and add to the bowl. </span></div> <div style="margin-left: 0.75in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: black;">4.<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">      </span></span><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: black;">Cut the cabbage in half or quarters and then slice into thin ribbons. Add to the bowl of the other veggies without mixing. </span></div> <div style="margin-left: 0.75in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: black;">5.<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">      </span></span><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: black;">Add the cashews on top. Toss just before serving. <br /> <br /> </span></div> <div style="margin: 0in 0in 0.0001pt 0.25in; line-height: normal;"> </div> <div style="margin-left: 0.5in;"><b><span style="font-size: 12pt; line-height: 115%; color: rgb(0, 176, 80);">Sweet and Simple Cabbage Salad</span></b></div> <div style="margin-left: 1in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt; font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">         </span></span>6  cups  shredded cabbage</div> <div style="margin-left: 1in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt; font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">         </span></span>1  cup  shredded carrot</div> <div style="margin-left: 1in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt; font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">         </span></span>1/2  cup  chopped onion</div> <div style="margin-left: 1in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt; font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">         </span></span>1/2  cup  sugar</div> <div style="margin-left: 1in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt; font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">         </span></span>1/2  cup  white wine vinegar</div> <div style="margin-left: 1in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt; font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">         </span></span>2  tablespoons  olive oil</div> <div style="margin-left: 1in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt; font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">         </span></span>1  teaspoon  dry mustard</div> <div style="margin-left: 1in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt; font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">         </span></span>1/2  teaspoon  celery seeds (optional)</div> <div style="margin-left: 1in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt; font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;">         </span></span>1/2  teaspoon  salt</div> <div style="margin-left: 0.5in;">Combine first 3 ingredients in a large bowl; toss well. Combine sugar and remaining ingredients in a small bowl, stirring with a whisk. Pour vinegar mixture over cabbage mixture, tossing gently to combine. Cover; chill 1 hour.</div> <div style="margin-left: 0.5in; line-height: normal;"> </div> <div style="margin-left: 0.5in; line-height: normal;"><span style="color: rgb(51, 153, 102);"><b><span style="font-size: 13.5pt; font-family: "Times New Roman","serif";">Hot Cole Slaw</span></b></span></div> <div style="margin-left: 0.5in;"><i><span style="font-size: 12pt; line-height: 115%; font-family: "Times New Roman","serif";">The "cole" in cole slaw has nothing to do with "cold;" it’s just the Dutch word for cabbage, which is actually kool (sla being the Dutch word for salad). When coleslaw became widely popular in this country during the 1860s, most recipes for it were called "cold slaw," and "cold slaw" it continued to be right through the rest of the 19th century.</span></i></div> <div style="margin-left: 0.5in; line-height: normal;"><i><span style="font-size: 12pt; font-family: "Times New Roman","serif";"> So here’s a luscious, aromatic "hot slaw.” You can cook it as soft as you want, and you can add cayenne to taste.</span></i></div> <div style="margin-left: 0.5in; line-height: normal;"><i><span style="font-size: 12pt; font-family: "Times New Roman","serif";">And good news for Fourth of July picnickers:  Coleslaw has to be kept cold, but this actually tastes better warm. </span></i></div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";"><br /> 2 tablespoons vegetable oil</span></div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">½ teaspoon black mustard seeds, optional</span></div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">1 small onion, sliced</span></div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">1 cube peeled fresh ginger about ½ inch on a side, minced</span></div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">¼ teaspoon turmeric</span></div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">½ teaspoon ground coriander</span></div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">½ head cabbage, shredded</span></div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">½ teaspoon salt</span></div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">¼ teaspoon cayenne, or more to taste</span></div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">½ cup mayonnaise</span></div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif";"><br /> </span></b><span style="font-size: 12pt; font-family: "Times New Roman","serif";">Put the oil in a large pan and over high heat add the black mustard seeds. Fry until the seeds begin to pop. If not using black mustard, heat until there is a light haze over the pan. </span></div> <div style="margin-left: 0.5in; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">Add the onion and ginger and stir until softened, about 3 minutes. Sprinkle in the turmeric and coriander, stir a few times and add the cabbage and salt. Cover the pan and reduce the heat to low. </span></div> <div style="margin-left: 0.5in; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">Cook about 15 minutes, removing the lid and stirring the contents of the pan from time to time. When the cabbage is wilted to your taste, remove from the heat and stir in the cayenne and mayonnaise. </span></div> <div style="margin-left: 0.5in; line-height: normal;"> </div> <div><span style="font-size: 14pt; line-height: 115%; color: rgb(0, 176, 80);">The <b>basil</b></span> is big and bushy and intensely fragrant right now, and that means it’s time to make pesto. Then you can put it on pasta, or sandwiches, or crackers, or combine with sour cream as a vegetable dip.</div> <div> </div> <div style="margin-left: 0.5in;"><b><span style="color: rgb(0, 176, 80);">Basil Pesto</span></b></div> <div style="margin-left: 0.5in;">3 large garlic cloves</div> <div style="margin-left: 0.5in;">1/2 cup pine nuts or walnuts</div> <div style="margin-left: 0.5in;">2 oz Parmigiano-Reggiano, coarsely grated (2/3 cup)</div> <div style="margin-left: 0.5in;">1 teaspoon salt</div> <div style="margin-left: 0.5in;">1/2 teaspoon black pepper</div> <div style="margin-left: 0.5in;">3 cups loosely packed fresh basil</div> <div style="margin-left: 0.5in;">2/3 cup extra-virgin olive oil</div> <div style="margin-left: 0.5in;">With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated.  Makes about 1 1/3 cups.</div> <div style="margin-left: 0.5in;"> </div> <span style="font-weight: bold;">And for a perfectly refreshing end to a summer meal, try this. </span><br /> <div style="margin-left: 0.5in;"><b><span style="color: rgb(0, 176, 80);">Basil Lime Sorbet</span></b></div> <div style="margin-left: 0.5in;">1 1/4 cups sugar</div> <div style="margin-left: 0.5in;">1 cup water</div> <div style="margin-left: 0.5in;">1 cup (approximately 6 limes) fresh lime juice</div> <div style="margin-left: 0.5in;">18 to 20 fresh basil leaves, finely chopped</div> <div style="margin-left: 0.5in;">Sprig of fresh basil for each serving as a garnish</div> <div style="margin-left: 0.5in;"> </div> <div style="margin-left: 0.5in;">In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; boil 1 minute. Remove from heat.</div> <div style="margin-left: 0.5in;"> </div> <div style="margin-left: 0.5in;">In a food processor or blender, puree lime juice, sugar syrup, and chopped basil leaves.</div> <div style="margin-left: 0.5in;"> </div> <div style="margin-left: 0.5in;">Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.</div> <div style="margin-left: 0.5in;"> </div> <div style="margin-left: 0.5in;">Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time. </div> <div style="margin-left: 0.5in;"> </div> <div style="margin-left: 0.5in;">When ready to serve, use a melon baller and place 3 scoops in a stemmed glass. Garnish with a sprig of fresh basil and serve.Makes 8 to 10 servings.</div> <div style="margin-left: 0.5in; text-align: center;"><span style="color: rgb(255, 0, 0);"> <br /> </span></div> <div style="margin-left: 0.5in; text-align: center;"><span style="color: rgb(255, 0, 0);"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">Happy Fourth from all of us</span></span><span style="font-size: 12pt; font-family: "Times New Roman","serif";"><a href="http://www.terrabrockman.com/Sister_sites/HenrysFarm.html"><span style="color: rgb(255, 0, 0);"> at Henry's Farm!</span></a></span></div> </p>

In Your Summer Solstice Share

Mon, 21 Jun 2010 23:23:00 GMT

<p> <div align="center"><b><span style="font-size: 14pt; line-height: 115%; font-family: Algerian; color: rgb(0, 176, 80);">Food & Farm Notes for Henry’s CSA</span></b></div> <div align="center" style="text-align: center; line-height: normal;"><b><span style="font-size: 14pt; font-family: "Bradley Hand ITC"; color: rgb(0, 176, 80);"><br /> <u>In Your Share This Week:</u></span></b></div> <div align="center" style="text-align: center; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Bradley Hand ITC"; color: rgb(0, 112, 192);">Beets</span></b></div> <div align="center" style="text-align: center; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Bradley Hand ITC"; color: rgb(0, 112, 192);">Lettuce</span></b></div> <div align="center" style="text-align: center; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Bradley Hand ITC"; color: rgb(0, 112, 192);">Broccoli</span></b></div> <div align="center" style="text-align: center; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Bradley Hand ITC"; color: rgb(0, 112, 192);">White Knob Onions </span></b><span style="font-size: 12pt; font-family: "Bradley Hand ITC"; color: rgb(0, 112, 192);">(“knob onions” are those in between green onions and mature dry onions)</span></div> <div align="center" style="text-align: center; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Bradley Hand ITC"; color: rgb(0, 112, 192);">Japanese Turnips</span></b></div> <div align="center" style="text-align: center; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Bradley Hand ITC"; color: rgb(0, 112, 192);">Garlic Heads</span></b><span style="font-size: 12pt; font-family: "Bradley Hand ITC"; color: rgb(0, 112, 192);"> (probably still tender enough that you can chop and use the whole head, not just the individual cloves)</span></div> <div align="center" style="text-align: center; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Bradley Hand ITC"; color: rgb(0, 112, 192);">Sugar Snaps or Snow Peas  </span></b><span style="font-size: 12pt; font-family: "Bradley Hand ITC"; color: rgb(0, 112, 192);">(final week for these, and you may have an option of cabbage and/or kohlrabi)</span></div> <div> </div> <div><b><span style="color: rgb(0, 176, 80);">Farm Notes:</span></b><b> <span style="color: rgb(255, 192, 0);">Summer Solstice Turning Point</span></b></div> <div>What do the solstice and the armistice have in common? The -<i>stice</i>, of course, meaning a space  .  .  .  or pause   .   .   .   or    .       .     .      stop. </div> <div> </div> <div>On the Summer Solstice (today!), the sun stops its gradual northerly motion (relative to where we are), seems to stand still for a day, and then begin its gradual southerly motion until the winter solstice when it will stand still at its southern-most point.  </div> <div> </div> <div>At the same time as the sun’s motion turns, the fields and what we harvest from them begin to turn as well. After months of lush leafy greens -- the spring salad greens, arugula, lettuces, cilantro and dill, -- as well as the early radishes, kohlrabi, snow peas, sugar snap peas, and broccoli . . . we will gradually turn to the true fruits of summer. Those botanical fruits (from a blossom) include the summer squashes, cucumbers, peppers, beans, eggplants, and more.  Even though we got the seeds for these in the ground fairly early, they have been slowed down by the more or less continual rain. It seems counter-intuitive, but dry weather would have caused them to grow faster and fruit earlier.  </div> <div> </div> <div>You may not see the summer squash or cucumbers for another week or two because we’ve entered yet another week of significant rain, with over one and a half inches starting Saturday evening and continuing off and on through this morning. We’re lucky that we missed the two afternoon showers today, with one system going just to our north and the other just to our south. They say more rain will come over the next couple of days, and then dry up by the middle and end of the week. Of course Henry has heard that before, so isn’t counting on it, but hopes that we do get a few dry days so he can get the winter squash and pumpkins planted--even though it’s almost too late for them already.</div> <div> </div> <div>Although he’s behind on planting, Henry is almost up to date on mulching. We were able to get the oat hay off the fallow field last week, and have been using it to deeply mulch all of the peppers, eggplants, tomatoes, and kale. Mulching is a difficult and, to most, unpleasant task, as the hay scratches your arms and gets into your eyes, ears, nose, throat and even your lungs at times. But mulch is a valuable and beautiful thing, and the hard work pays off for the rest of the season, as the deep layer of mulch prevents weeds from germinating, conserves water, gradually fertilizes the plants, and  keeps the soil and its micro-organisms cool, well-fed, and happy – so that you will be too!</div> <div> </div> <div><b><span style="font-size: 14pt; line-height: 115%; color: rgb(153, 51, 102);">Food Notes:  </span></b><b><span style="font-size: 14pt; line-height: 115%; color: red;">Beets, Japanese Turnips, Broccoli</span></b><b><span style="font-size: 14pt; line-height: 115%; color: rgb(153, 51, 102);">  <br /> </span></b> </div> <div style="margin-bottom: 0.0001pt; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: red;">Beets</span></b><b><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: rgb(255, 192, 0);">. </span></b> Henry’s beets have been known to turn even life-long beet-o-phobes into beet-lovers. All you really need to do is boil them until you can pierce them with a fork, then peel (just rub the skin off while holding the warm beets under cool water), then slice and mix with olive oil, salt and pepper, and some herbs if you like.  But if you want to go a little further, try these recipes.</div> <div style="margin-bottom: 0.0001pt; line-height: normal;"><b> </b></div> <div style="margin-bottom: 0.0001pt; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: rgb(255, 192, 0);">Beets in Simple Vinaigrette</span></b></div> <ul type="disc"> <li style="line-height: normal;">1 1/2 pounds medium beets, trimmed, leaving 1 inch of stems attached</li> <li style="line-height: normal;">2 1/2 tablespoons cider vinegar</li> <li style="line-height: normal;">2 tablespoons finely chopped white knob onion</li> <li style="line-height: normal;">2 teaspoons sugar</li> <li style="line-height: normal;">1/4 cup olive oil</li> <li style="line-height: normal;">2 tablespoons finely chopped flat-leaf parsley</li> </ul> <div>Cover beets generously with water in a heavy medium saucepan and simmer until tender when pierced in center with a fork or knife, 30 to 45 minutes. Drain in a colander and cool to warm, then slip off skins. Cut beets into 1/4-inch slices.</div> <div>Meanwhile, whisk together vinegar, onion, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add oil in a slow stream, whisking, then add warm beets and parsley and toss. Season with additional sugar and salt. Serve warm or at room temperature.</div> <div> </div> <div style="margin-bottom: 0.0001pt; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: rgb(255, 192, 0);">Beet Salad with Goat Cheese, Roquefort or Feta </span></b></div> <ul type="disc"> <li style="line-height: normal;">5 large red beets  </li> <li style="line-height: normal;">1/4 cup minced knob onion</li> <li style="line-height: normal;">2 tablespoons fresh lemon juice</li> <li style="line-height: normal;">3/4 teaspoon salt</li> <li style="line-height: normal;">1/4 teaspoon black pepper</li> <li style="line-height: normal;">1/4 cup vegetable, olive, or walnut oil</li> <li style="line-height: normal;">4 oz soft goat cheese, Roquefort, or Feta</li> <li style="line-height: normal;">3 tablespoons salted shelled pistachios (not dyed red), coarsely chopped (optional)</li> </ul> <div>Preheat oven to 425°F. Wrap beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets.</div> <div>While beets are cooling slightly, whisk together onion, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.</div> <div>When beets are cool enough to handle, slip off and discard skins. Cut beets into 1/4-inch dice and add dressing. Toss to coat. Crumble cheese on top, and scatter with some pistachios.</div> <div> </div> <div style="margin-bottom: 0.0001pt; line-height: normal;">  </div> <div style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">We mentioned <b><span style="color: rgb(255, 192, 0);">Japanese Turnips</span></b> a few weeks ago, and I still think the best thing to do with them is simply peel them and eat them raw – on their own, in a salad, or with carrots, celery, and other veggies with a dip. But they get milder and sweeter if you cook them--in stir fries, soups, and with other roasted root veggies. Here are a few ideas</span></div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"><b><font size="5"> </font></b></div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"><b><font size="5">Sautéed Japanese Turnips</font></b></div> <div style="margin-left: 0.5in; line-height: normal;"><span style="color: black;">1 pound Japanese turnips)</span></div> <div style="margin-left: 0.5in; line-height: normal;"><span style="color: black;">1-2 Tb butter or olive oil</span></div> <div style="margin-left: 0.5in; line-height: normal;"><span style="color: black;">Dash of salt and/or sugar</span></div> <div style="margin-left: 0.5in; line-height: normal;"><span style="color: black;">2 Tb minced parsley, chives, or dill</span></div> <div style="margin-left: 0.75in; text-indent: -0.25in; line-height: normal; vertical-align: baseline;"><span style="color: black;">1.<span style="font-size: 7pt; color: black;">      </span></span><span style="color: black;">Wash and peel the turnips.   Slice in half and then slice into 1/8 inch half-circles.</span></div> <div style="margin-left: 0.75in; text-indent: -0.25in; line-height: normal; vertical-align: baseline;"><span style="color: black;">2.<span style="font-size: 7pt; color: black;">      </span></span><span style="color: black;">Heat a wok or heavy pan and add the butter or oil. When hot, add the turnips and stir-fry a minute or two. Add the sugar and salt to taste. Continue to stir-fry over medium-high until crisp-tender, about 5 minutes. Remove from heat, toss with herbs, and serve.</span></div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"> </div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: rgb(0, 176, 240);">Japanese Turnips with Miso</span></b></div> <div style="margin: 0in 0in 0.0001pt 0.5in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt; font-family: Symbol;">·</span><span style="font-size: 7pt; font-family: "Times New Roman","serif";">         </span><span style="font-size: 12pt; font-family: "Times New Roman","serif";">3 tablespoons white or red miso </span></div> <div style="margin: 0in 0in 0.0001pt 0.5in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt; font-family: Symbol;">·</span><span style="font-size: 7pt; font-family: "Times New Roman","serif";">         </span><span style="font-size: 12pt; font-family: "Times New Roman","serif";">3 tablespoons butter, softened</span></div> <div style="margin: 0in 0in 0.0001pt 0.5in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt; font-family: Symbol;">·</span><span style="font-size: 7pt; font-family: "Times New Roman","serif";">         </span><span style="font-size: 12pt; font-family: "Times New Roman","serif";">3 pounds Japanese turnips with greens</span></div> <div style="margin: 0in 0in 0.0001pt 0.5in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt; font-family: Symbol;">·</span><span style="font-size: 7pt; font-family: "Times New Roman","serif";">         </span><span style="font-size: 12pt; font-family: "Times New Roman","serif";">1 1/3 cups water</span></div> <div style="margin: 0in 0in 0.0001pt 0.5in; text-indent: -0.25in; line-height: normal;"><span style="font-size: 10pt; font-family: Symbol;">·</span><span style="font-size: 7pt; font-family: "Times New Roman","serif";">         </span><span style="font-size: 12pt; font-family: "Times New Roman","serif";">2 tablespoons mirin (Japanese sweet rice wine)</span></div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"> </div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">Stir together miso and 2 tablespoons softened butter. </span></div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">Discard turnip stems and coarsely chop leaves. Halve turnips and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes. </span></div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute. </span></div> <div style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"> </div> <div><b><span style="color: rgb(0, 176, 80);">The BROCCOLI</span> </b>has been especially productive and delicious this year, so you will see beautiful heads in your share again this week. I think the simplest preparations (steamed and drizzled with olive oil) are the best, but if you’re up for something slightly more involved, try this recipe from Molto Mario:</div> <div style="margin-left: 0.5in; line-height: normal;"><b><span style="font-size: 12pt; font-family: "Times New Roman","serif"; color: rgb(0, 176, 80);">Broccoli with Garlic and White Wine</span></b></div> <div style="margin-left: 0.5in; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";"><img width="1" height="9" border="0" v:shapes="_x0000_i1025" u2:shapes="_x0000_i1025" src="file:///C:/Users/Terra/AppData/Local/Temp/msohtmlclip1/01/clip_image001.gif" alt="" /><img width="1" height="9" border="0" v:shapes="_x0000_i1026" u2:shapes="_x0000_i1026" src="file:///C:/Users/Terra/AppData/Local/Temp/msohtmlclip1/01/clip_image001.gif" alt="" />6 tablespoons extra virgin olive oil <br /> 4 cloves garlic, thinly sliced <br /> 1 pound broccoli, cut into spears, lengthwise <br /> 6 ounces dry white wine <br /> 1 tablespoon red chile flakes, optional</span></div> <div style="margin-left: 0.5in; line-height: normal;"> </div> <div style="margin-left: 0.5in; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">In a 12 to 14-inch saute pan, heat the olive oil and garlic until just sizzling. Add the broccoli and cook, tossing regularly for 8 to 10 minutes, until the stem is tender. Use the wine to slow the cooking down if the garlic begins to brown. When the broccoli is tender, add the chile flakes and place on a platter.</span></div> <div>\</div> <div>We hope you treasure this Solstice week and make time for a space, a pause, a stop . . . to appreciate our sun, the source of all light and warmth and life on Earth. Some 5,000 years ago, people placed huge stones in a circle on a broad plain in what’s now England and aligned them with the June solstice sunrise. Around the same time slaves built two great pyramids and the Sphinx so that if you paused to stand at the Sphinx on June 21, and gazed toward the two pyramids, you’d see the sun set exactly between them. But you don’t need massive stones or pyramids to connect with the sun and the delicious foods that sun and rain (and hard work) have nurtured. Bon appetit from all of us<a href="http://www.terrabrockman.com/Sister_sites/HenrysFarm.html"> at Henry's Farm!</a></div> </p>

Strawberry Opportunity for Morton/Peoria-CALL NOW

Tue, 15 Jun 2010 17:50:00 GMT

<p>Hello all - this is a late-breaking message from Teresa to Henry's Morton and Peoria CSA members. <br /> <br /> The Bloomington and Eureka CSA members have already had a chance to buy extra strawberries this season, so I thought I'd give the Morton and Peoria members a chance this week.  (This will more than likely be the last chance to buy extra strawberries this season.)<br /> <br /> We have about 50 extra boxes this week. <span style="color: rgb(255, 0, 0);"><strong>They are <strong>$</strong>4/box, </strong>and there will be <strong>a 5-box limit </strong>for each family/member.</span></p> <p>They will be distributed on a first-come first-served basis -- in the order that Teresa gets your call.<span style="color: rgb(255, 0, 0);"><strong> You must call Teresa to place your order no later than 4 p.m. today (see below).</strong></span>   </p> <p>Your berries will be delivered to your Morton or Peoria Pick-up site tonight (thanks to the Elys and Marcella!) in a bag labelled with your name. You will leave your cash (please have correct change) or check made out to Teresa Santiago in the envelope that your pick-up host will have. <br /> <br /> <span style="color: rgb(255, 0, 0);"><strong>HOW TO ORDER: <br /> Call Teresa's cell phone 309-231-4484. </strong></span> DO NOT REPLY TO THIS EMAIL!</p> <blockquote> <p>Leave a message if Teresa doesn't answer. Tell her:<br /> <strong><span style="color: rgb(255, 0, 0);">1. Your name<br /> 2. Where you pick up your veggies (Peoria or Morton)<br /> 3. How many boxes of strawberries you'd like</span></strong></p> <p>Then be sure and have your money (cash or check - $4/box) ready to leave when you pick-up your veggies and berries. </p> <p><br /> Thanks everyone,<br /> Teresa<br />  </p> </blockquote>