March 26/28 — Winter CSA #7
Winter 14/15
Smells like spring!
BOX NOTES
The last delivery date is April 16/18 although we may
push it back if we think it will improve the box. We
will keep you posted.
JARS AND BOXES: PLEASE RETURN OUR WAYWARD BOXES. THERE ARE LOTS OUT THERE.
We will also take any of the mason jars back with the
rings please. We can reuse them with new seals.
Broccoli and peppers might be best in a cooked dish
such as quiche or on pizza, while the greens and sweet
corn are fabulous all alone on the plate! Just heat them
up and serve. Butternut squash is great in soups, cooked
and mashed with potatoes, in roasted roots, or coated
with olive oil, salt, pepper, garlic powder and baked.
From the field:
Second Breakfast on the farm….coffee and farm food!
Ah, eating food, now
there’s some dangerous business! It seems like everywhere
you turn some expert is saying
that we’re eating all wrong and
it’s going to kill us. Well, the
experts are right in one sense,
while we need to eat to live it
is what ultimately does most of
us in as a primary cause of aging. Animals have a problem,
without being able to do photosynthesis, they need to bring
nutrients into the body. The
earliest and “least evolved”
animals like, lets say a sponge,
have a indentation or sac that
they excrete digestive juices
into, where they can bring in
organic matter and smaller
animals. The nutrients are
absorbed through the lining of
the sac. After dinner, waste is
expelled through the same
opening. To solve the bad
breath problem, “more
evolved” organisms have a
separate entry and exit, making us effectively, a tube.
While there are trap doors on
both ends, the inside of your
alimentary canal is the outside
of your body. Same basic body
plan as a tube worm.
So, what to let in and
what to keep out? The lining
of the gut is pretty selective
and digestive juices should
break down our food into
small sugars, amino acids, fat
molecules, minerals, vitamins
etc. These are absorbed
through the lining of the gut
and into the blood stream. If
the lining gets damaged (some
people say, by too much gluten) it can let in bigger chunks
of food. That’s a problem as
your body will mount an im...more on reverse
Potatoes: Mixed varieties. We’re getting down to it!
Carrots: 3 pounds of yummy Mokums!
Onions: Highlander and/ copra variety. Starting to soften just
a bit but still nice onions. You might store them in the refrigerator till you need them.
Beets: No more after these till next fall!
Spinach: Nice big bag of hoop house spinach. We did not
wash it but it is not too dirty. Just wash it in a bowl and enjoy!
From the Kitchen: (ingredient list on back)
Whole Wheat Bread (refrigerate)
Corn bread: Some folks know and love cornbread and know
what to do with it. Others, not so much. Since it is not fresh
out of the oven, I like to cut it in slices, butter the slices with
butter from a cow, wrap it in foil and toast in the oven for a
few minutes till the butter is melted. You can also pre honey
or cinnamon the slices if you want. Store the leftovers in a
plastic bag for tomorrow.
Granola (Maple vanilla)
Borscht: Once again, no beef here. Vegan soup. Eat it with a
blob of sour cream and a sprinkle of dill weed.
Black Bean OR Navy Bean with Kale OR carrot gingersoup:
We have extras of each of the soups we have made and are using them as in a “farmers choice”. Hope you get what you like!
Carrot Ginger spread
Apple sauce
Tomato sauce
Sauer Kraut
Frozen Red Pepper Slices Use in cooked dishes as you would
fresh pepper slices. Just handle when still partially frozen!
Frozen Broccoli
Frozen Kale
Frozen Sweet Corn
Frozen Butternut Squash
...continued
mune response to bigger pieces of protein etc. in
your bloodstream. Leaky bowel syndrome they
call it. Doesn’t sound good to me.
As if that’s not bad enough, lets ask the
question, who wants to be eaten? The answer is
obvious, nobody does. Animals have invested in
fast legs and fins to avoid being eaten but plants,
they can’t really run away. Plants have evolved all
kinds of chemistry to make eating them not so
healthy. Proteinase inhibitors make breaking
down proteins into amino acids difficult, phytates
bind to zinc, iron, potassium, magnesium etc.
making them unavailable. Lectins interact with
the lining of the small intestine causing gastric
distress. Many plants flat out make poisons to
keep you from eating them. Add to that the
food born bacteria and viruses found on some
foods and well, eating is very dangerous business.
Humans have learned to cook, sprout, ferment and clean their food and to eat a wide variety to limit exposure to any one menace. We can
keep up with what nature throws at us but in the
last century or so, we’ve created a new nemesis...us.
In the last hundred years we’ve learned to
take perfectly good food apart into its constituents, reassemble them into different shapes and
textures, add some of the 3000 approved food
chemicals to make them attractive and addictive,
package it and advertise it to make it look like the
whole food it isn’t any more! What’s cheapest?
Sugar, starch, refined carbohydrates. Still food,
but dangerously out of balance.
Then there is the intentional self poisoning
we do with the insecticides and herbicides we
apply to our fruits and veggies. Roundup
(glyphosate) has just been called a probable carcinogen by the UN. It turns out that it’s used on
wheat late in the season to help dry down the
grain...delicious, so much for non organic wheat
being ok.
Meat, eggs, milk….all nutritionally compromised in the quest for profits and a cheap pot
roast. You are what you eat and we feed animals
the animal equivalent of junk food.
What to do? Well, don’t trust the government to label it for you. Congress is trying to
give the GMO users a pass by proposing a law to
make non-GMO users label. That’s a lot like
making farmers get certified for not using chemicals...oh, wait, that’s USDA Organic!
Ok, that’s enough! Don’t take wooden nickels, don’t spit into the wind and don’t...don’t eat
what our industrial agricultural food industry
complex is shucking out as food! Remember it’s
a dangerous world out there! Find a good summer CSA to keep eating healthy!
Curried Red Lentils With Caramelized Onions
(from: A Year in a Vegetarian
Two tablespoons canola oil,
4 medium garlic cloves
1 Tbs minced ginger
2 Tbs curry powder
31/2 cups water
Kitchen by Jack Bishop)
1 cup coconut milk
11/2 cup dried red lentils
Salt,
1/2 cup chopped cilantro
2 Tbs Butter from a cow
3 medium onions sliced thin.
Add oil to large sauté pan over high heat. Add garlic, ginger and
curry powder and cook until fragrant (about 1 min)
Add the water, coconut milk, lentils and 1/2 tsp salt and bring to a
boil. Reduce the heat to low, cover and simmer, stirring once or
twice until the lentils have fallen apart (about 20 min). Uncover,
raise the heat and simmer till the lentils have thickened till loose but
not liquidy. Stir in cilantro and add salt to taste.
For the onions, melt butter in a medium skillet over medium high
heat. Add the onions and 1/2 tsp salt and cook until the onions
soften and start to color slightly stirring occasionally. Reduce the
heat to medium and continue to cook, stirring occasionally until the
onions are tender and nicely browned (about15 min). Be careful not
to burn them. Serve lentils on rice, with the onions on top.
Ingredients:
Note that we make all of our kitchen goods in a facility that
uses dairy, wheat, nuts, soy and eggs
*grown at foxtail farm, ** indicates certified organic
Corn Bread : Cornmeal**, buttermilk**, whole wheat flour,
canola oil**, sugar**, baking powder, baking soda, salt.
Carrot curry spread: Carrots*, onions*, garlic**, canola oil*
Penzys sweet curry powder (turmeric, coriander, cumin, fenugreek, ginger nutmeg, fennel, cinnamon, white and black pepper, cardamom, cloves, cayenne) Wheat free tamari, sea salt,
Potato whole wheat bread: whole white wheat flour**, potatoes*, olive oil**, Wisconsin honey, yeast, salt.
Granola: old fashioned oats**, Maple syrup**, canola oil**, almonds, walnuts, cashews, pecans. Vanilla, cinnamon, salt.
Apple sauce: apples (grown by neighbor with nothing sprayed)
Borscht: Beets*, potatoes*, rutabegas*, celariac*, onion*, Apple
cider vinegar**, sea salt, black pepper, dill weed*
French onion soup: Onions*, stock including beets*, turnips*,
celeriac*, cabbage*, mushrooms**, Red wine vinegar, mustard
(vinegar, mustard seed, salt, white wine, fruit pectin, citric acid,
tartaric acid, sugar, spice), thyme*
OR Split pea soup: Dried peas**, Carrots*, Celery**, Celeriac*,
onions*, salt, rosemary*, thyme*
OR Carrot Ginger Soup: *Carrots, *Onions, *Garlic, **Olive
oil, **Ginger, Sea salt, Cayenne.
Sour kraut: Cabbage*, salt.
Tomato sauce: tomatoes, citric acid.
Frozen Red pepper slices: Red pepper*.
Frozen Butternut squash: butternut squash*.
Frozen Broccoli: Broccoli*
Frozen Sweet Corn: Sweet corn*
Frozen Kale: Kale*