June 7, 2011

Hi Everyone,

Just a reminder that the CSA pickup is Tuesday, June 7 from 2-7 p.m.at 150 Florence Avenue, Hawthorne, NJ. The list of vegetables that will be included in this week's share is posted on Sunday evening under "This
Week" at www.hesperidesorganica.com.

Also, anyone who would like to participate in the Fruit Share (Mountain Top Orchard), Cheese Share (Calkins Creamery) or Coffee Share (Red House Roasters) can bring in the signup form (we will also have extra copies). We plan to begin the extra shares on June 21.

This week we will be having callaloo which is like a wild spinach. Many members who participated in the CSA last year said it was one of their favorite vegetables. We'll be sending a few recipes idea on how to cook it.

In terms of getting the most use of the vegetables each week, one item that I find very useful is a food dehydrator (the Excalibur is probably the most popular) to dry herbs and vegetables for use during the winter months. It's great for green beans, tomatoes, blueberries, etc. It's also great for making homemade yogurt which is really easy to do. Ever since reading the book Nourishing Traditions by Sally Fallon (Weston A. Price Foundation) I also soak nuts (almonds, pecans, walnuts, etc). overnight in a quart of water with some salt and then dehydrate the nuts. Soaking helps neutralize the enzyme inhibitors and increases the availability of nutrients. Also, the nuts can be stored for a long time without going rancid and most importantly, they taste so much better!

Another appliance that I found indispensable when I began my quest to eat locally is a freezer. There are so many vegetables that are easily frozen -- peppers and onions can be cut and frozen (no cooking required). For most vegetables, I find the best way is to cook them in a low oven (pumpkin, winter squash, eggplant, tomatoes) and then put them in baggies or containers. For greens like kale, spinach, Swiss chard, mustard, etc. just saute them lightly and put them in a baggie or container in the freezer. In the winter, it's so nice to be able to pull out the saved produce and put it in soups or stews.

Some herbs are also better in the freezer (cilantro and basil), just put them in a blender or food processor with a little water and pour into ice cube trays and once frozen put cubes in a plastic bag. These can be easily added while cooking.

And the last appliance which I use literally every day is the Vita Mix. It's expensive (between $400 and $500) but I think it's worth it as it can replace the blender, the food processor and all juicers. I use it to make a green drink everyday. Simply throw in whatever vegetables and fruit you have (spinach, kale, celery, carrots, cucumbers, apples (the whole apple -- core, stem, seeds and all), pears, bananas, frozen bananas, berries, a few nuts, etc.) and add some water (or almond milk, rice milk, apple juice) maybe some whey or protein powder and turn it on. Pour it into a container and simply rinse out the unit and it's ready for the next time (there's nothing to take apart). I know I sound like an infomercial but I have had so many juicers (at least 5) and this is so much easier to use and the fiber is consumed not removed like other juicers which I always thought was a waste.

Here's a recipe from one of the CSA members:

Pumpkin Pie in a Glass
32 oz carrot juice (can also use 3 fresh carrots and water)
1 cup cubed sweet potato (cooked) (I also used frozen pumpkin which worked well too)
1/2 avocado
1/2 tsp pumpkin pie spice
1-2 packets stevia to sweeten


Mix in Vita Mix, enjoy over ice. Stays fresh for 36 hours.

Also, one last note. We will be putting up a bulletin board by the front of the store for anyone who would like to use it. Right now we have one CSA member who teaches private swimming lessons. Kristoph Marczinkowski is a Red Cross Certified Life Guard and experienced instructor. His number is 551-486-5128 or email: kjm90193@aol.com.

Enjoy!

Lisa, Lauren & Jacob