September 25 2014

P r o d u c e & S o u r c e s

Newsletter

B i g , B a s i c , F r u i t & V e g g i e B a s k e t s

Kiwi berry is a species within the Actinidia family and is as such a small variety of the well known larger kiwifruit. It grows wild in parts of China and is also found in north-eastern Siberia, Korea and Japan. It is a natural berry (about the size of a grape) with a smooth hairless edible skin. naturespride.eu

T H I S W E E K ’ S O R D E R

Apples Bartlett Pears

Cantaloupe Grapes

Kiwi Berries Plums

Pomegranate

Beets Cilantro

Dill Eggplant

Kale Lettuce Onions

Peppers Potatoes Spinach

Tomatoes Turnips

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Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ

September 25, 2014

Farmer John Kruger Circle Brook Farm, Andover, NJ !Hi Folks,

Still no rain here on the farm; and none in the forecast for a t least another week! It looks like we’ll be spending a lot of time moving the sprinklers around. It’s fortunate that we have a lot of crops planted on plastic mulched beds with drip irrigation. With drip irrigation we can keep a lot more crops growing with less water. Lettuce is a good example. Crops for early fall are planted on white plastic to keep the soil cool and later plantings are put on black plastic to maintain soil warmth as we head into late fall. We are back into lettuce production this week and will have it now for the rest of the season. There are still not as many other greens as I would like to see. I hope this will change as we get farther into the fall. We are waiting on a final planting of summer squash to begin to yield. I expect by next week we should have enough. We have a tremendous crop of butternut squash. We also have a beet crop coming on, but they are a bit small and a bit crowded in the rows. We need to thin them so they can continue to enlarge. We also have a lot of nice salad turnips as well as a red skinned turnip.

Enjoy!

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Photo by Marnie Vyff

Marnie Vyff Barbara Taylor

Stephanie Perrotti

Co-op Manager Marketing Director Editor

S p o t l i g h t s

the promises that GE crops would feed the world and provide enhanced nutrition have failed.

Myth: GE Crops Use Fewer and Safer Chemicals—Instead, GE crops have increased overall usage of pesticides by hundreds of millions of pounds, and next generation GE crops will further increase pesticide usage of even stronger, more toxic herbicides such as 2,4-D and dicamba.

Myth: GE Crops Increase Yields—Research has demonstrated that herbicide-resistant corn and soybeans in the U.S. have shown no yield increases. Yield increases seen in Bt crops, including The New Yorker article’s citation of yield increases for Bt cotton in India, are primarily due to conventional breeding or other factors, not genetic engineering.

Major studies affirm that inexpensive agroecological farming methods can increase yields as much or more than industrial agriculture systems while also reducing use of chemicals and water, and improving social and economic well- being.

These myths are debunked in further detail here and some of the great successes of ecological farming are highlighted.

Fruit Apples Separate out any with bruises or soft spots. Refrigerate with damp paper towel in perforated plastic bag away from strong-odored foods. Best stored somewhere around 30-35°F, in a humid environment. For every 10 degrees above 30°F, lifespan dramatically decreases. Use within a month, although can be stored for 3-4 months. Apples are a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage.

Bartlett Pears Keep unripe pears at room temperature to ripen or in paper bag to speed up the process. Once ripened, refrigerate uncovered in a single layer up to five days. Pears are a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage.

Cantaloupe Store at room temperature to ripen. Once ripened, refrigerate for up to a week. Cantaloupes are a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage. Refrigerate cut cantaloupe in covered container and eat in 3-4 days.

Grapes Refrigerate unwashed in perforated plastic bag. Use within a week.

Kiwi Berries Keep unripe kiwi berries at room temperature to ripen or in paper bag to speed up the process. Refrigerate softened fruit for up to two weeks and let it return to room temperature before eating or using in recipes. For best flavor, eat within one week.

S t o r i n g & P r e s e r v i n g

Debunking Popular Myths about GE Crops Portrayed in the Media Response to The New Yorker “Seeds of Doubt” Article, August 25, 2014 The recent article, “Seeds of Doubt,” in the August 25, 2014 issue of The New Yorker by Michael Specter echoes common myths about genetically engineered (GE) crops and omits legitimate scientific critiques of the technology. The resulting article fails to deliver the high level of integrity and journalism that is expected of The New Yorker.

Biotechnology corporations spend hundreds of millions of dollars in advertising and marketing each year. Monsanto, one of the leading biotech companies, spends from $87 million to $120 million annually on advertising, much of it focused on GE crop technology. The industry spends millions more on lobbying, opposing ballot initiatives to label GE foods, and further promotional activities. Such massive spending has effectively framed a favorable narrative about GE crops and foods in several major media outlets, including The New Yorker.

The frame of this particular article presents Vandana Shiva, Ph.D., as the leader of an international movement in opposition to GE crops at the expense of science-based solutions to feed the world’s poor. However, it is the failure of this technology— not Luddite fear mongering—that has prompted scientists, academics, policymakers, governments and regular people to question the biotech industry.

Rather than fully examining important scientific literature on genetic engineering, the author reasserts some of the most common—and most debunked—myths about the technology. Here are a few of the myths that The New Yorker perpetuated:

Myth: Genetically Engineered (GE) Crops are a Solution to Hunger and Malnutrition—After spending hundreds of millions of dollars and over 30 years of research,

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Turnips Turnips are a root vegetable known for their bitter flavor. Both the root and the leaves can be consumed, however turnip greens contain a higher concentration of compounds and nutrients than do the roots. The famous Roman philosopher, Pliny the Elder, considered turnips to be one of the most important foods of his time.

Here are 8 health benefits of the turnip:

Cancer Prevention Heart Health High In Antioxidants Anti-Inflammatory Digestive Health Bone Health High In Fiber Weight Loss

Read about each one at healthdiaries.com

R e c i p e s

Potato Turnip Mushroom Gratin jeanetteshealthyliving.com !4 cups thinly sliced peeled potatoes 4 cups thinly sliced peeled turnips 1 cup asiago cheese 1/2 cup low-fat organic milk 1 8-ounce pack Pacific Organic Vegetable Stock .5 ounce (~ 1/4 cup) dried mushrooms blend 1 1/2 teaspoon dried thyme salt and pepper to taste 1/2 cup non-fat Greek yogurt 1 egg, beaten 1 cup raw gruyere cheese, shredded !Preheat oven to 400 degrees.

Toss sliced turnips, potatoes and Asiago cheese together in a bowl. Heat milk, vegetable stock, dried mushrooms, thyme, salt and pepper in a saucepan. Bring to a simmer, then remove from heat and let steep for 20 minutes. Whisk together Greek yogurt and egg. Whisk into liquid mixture.

Lightly grease baking pan. Spoon turnips and potatoes into pan. Pour liquid mixture on top. Sprinkle with Gruyere cheese. Cover with lightly oiled aluminum foil.

Bake covered for 35-40 minutes. Uncover pan and continue baking for another 20 minutes or until top is nicely browned. !!!!!!!!!!

Pan Fried Halibut with Kiwi Berry Salsa runningtothekitchen.com !For the fish: 2 6 oz. halibut filets 2 tablespoons flour (I used whole wheat) 2-3 tablespoons extra virgin olive oil salt & pepper !For the salsa: 6 oz. kiwi berries, sliced in half ½ avocado, cut into cubes 1 tablespoon red onion, minced 1 tablespoon cilantro, chopped juice of ½ a lime ½ tablespoon honey salt & pepper !For the fish:Season both filets with salt & pepper.

Place flour in a small, shallow dish.

Coat each fillet in flour on all sides, set aside.

Bring a medium skillet to med-high heat with olive oil in it.

Once hot, place halibut in pan and "fry" on each side for 2-3 minutes until cooked through. !For the salsa:Combine kiwis, avocado, red onion and cilantro in a small bowl.

Whisk together lime juice, honey, salt & pepper in another small bowl and pour over salsa.

Toss gently to combine.

Top cooked fish with salsa and serve immediately.

Vegetables Beets Separate beets from greens, leaving about an inch of the stems. Refrigerate unwashed beets in tightly wrapped plastic bag. Use in 2–3 weeks.

Refrigerate unwashed greens in plastic bag squeezing out as much air as possible. Use in 2-3 days.

Freezing: Greens freeze well. Wash, blanch for three minutes, drain, plunge into ice water. Chill for two minutes; drain. Pack in freezer containers or bags. Use within six months.

Cilantro & Dill Wrap in damp paper towel and place in plastic bag in refrigerator. Or, trim ends and place in glass jar with 1" of water. Cover with loose fitting plastic bag and refrigerate. Replace water periodically. Herbs will last 1-2 weeks.

Eggplant Eggplants are sensitive to both heat and cold and should ideally be stored at 50ºF. Otherwise, refrigerate uncut and unwashed in plastic bag in crisper. Be careful not to damage skin as it will cause spoilage and decay. Use in 5-7 days.

Kale & Spinach Refrigerate unwashed greens in plastic bag squeezing out as much air as possible. Use within 5 days.

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Plum Keep unripe fruit at room temperature to ripen or in paper bag to speed up the process. Do NOT refrigerate until fully ripe: this will result in mealy, flavorless fruit. Once ripened, keep in refrigerator for 3-5 days. This fruit is a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage.

Pomegranate Store in a cool, dark place for 3-4 weeks or in the refrigerator for up to two months. Pomegranate seeds should be refrigerated and used within a few days.

Eggplant, Kale, Tomato, & Bacon Panini tablefortwoblog.com !4 slices of fresh, crusty sourdough bread ½ large tomato, sliced 6 slices of bacon 2 handfuls of kale 4 large slices of eggplant, sliced about ⅛" thick 2 tbsp. olive oil ½ cup of Kerrygold Killaree cheddar cheese, shredded (or any type of cheese you prefer) 2 tbsp. unsalted butter, room temperature Salt & pepper !Preheat oven to 375 degrees. Line a baking sheet with aluminum foil; set an ovenproof wire baking rack on top of the foil and lightly grease with cooking spray. Arrange bacon on prepared rack, leaving plenty of space between slices. Bake for 30-40 minutes, flipping every 10 minutes, until bacon is browned and crisp. Remove from oven and let cool completely before cutting them into sections to fit on the slices of bread.

In the meantime, take your slices of eggplant and you can either grill them on the grill or cook them using a grill pan (I used this Le Creuset one on my stove). If using a grill pan, heat grill pan on medium high heat and add 1-2 tbsp. olive oil to the pan and cook the both sides of the eggplant until soft and tender, about 3-5 minutes. Set aside. In the same grill pan, sauté the kale with a bit of salt and pepper. Don't cook them until they're really wilted, you only need to cook them about a minute total. You just want a nice gentle sear on them from the grill pan and some parts of the kale will be crunchy, but mostly tender.

Once the bacon has finished cooking, you can start to assemble the panini. On one slice of bread, butter one side of it (the side that it'll be facing down on the grill pan) then place ¼ cup of cheese on top then layer with the bacon, tomato slices, eggplant, and kale. Place the other half of the sandwich bread on top and butter the

top of it. Then gently place onto the same grill pan, butter side down. Using a heavy bottomed pan, place that on top of the sandwich so you're gently flattening it (yes, that pan will get oily because it'll be touching a buttered side). You'll want to cook both sides on medium heat in the grill pan for about 5 minutes each, or until nice grill marks appear and the bread is golden brown. You can also achieve this on a panini press.

Repeat for the second sandwich. Slice in half and serve warm with a side of potato chips.

Spinach and Cilantro Quesadillas washingtonpost.com !1 tablespoon olive oil 4 small corn tortillas 1 cup packed fresh spinach 1/4 cup chopped onion Leaves from 8 stems cilantro, chopped (1/4 cup) 1 teaspoon ground cumin 1/2 cup grated manchego or mozzarella cheese Sea salt Freshly ground black pepper !Heat the oil in a large cast-iron skillet or griddle over medium-high heat. When it is hot but not smoking, place 2 tortillas in the skillet or on the griddle; in the order they are listed, top each tortilla equally with spinach, onion, cilantro, cumin and cheese. Season lightly with salt and pepper.

Top each tortilla with one of the remaining tortillas. Cook for 3 minutes on each side or until the cheese has melted, pressing lightly to make sure that the tortillas hold together and are browned in spots. Remove from the heat.

Cut each quesadilla into quarters. Serve warm.

Lettuce Refrigerate unwashed in loosely closed plastic bag or crisper. Do not wash until ready to serve. Best eaten within 2-3 days. Use within a week.

Onions Store in mesh bag or other well-ventilated container in a cool, dry location between 45-55°F. Do not store near potatoes. Whole onions will last about two months. Refrigerate cut onions in tightly sealed container and use within 2-3 days.

Peppers Refrigerate unwashed in plastic bag in crisper. Green peppers usually stay fresh longer than red, orange or yellow. Peppers will last about a week.

Potatoes Store in a dark, dry place. They will keep for 1-2 weeks at room temperature and 2-3 months at 45-50°F. Do not store in refrigerator or near onions.

Tomatoes Do NOT refrigerate. Keep unripe tomatoes at room temperature away from direct sunlight to ripen or in paper bag to speed up the process. Once ripened, use within a week. Refrigerate only extra ripe tomatoes that will spoil before using, although this will affect flavor. Refrigerate in plastic bag and bring back to room temperature before using. Tomatoes are a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage.

Turnips Separate turnips from greens and refrigerate unwashed in separate plastic bags squeezing out as much air as possible. Use greens within three days. Use turnips in 1-2 weeks

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Sources StillTasty The Kitchn Real Simple Fruits & Veggies–More Matters® The World's Healthiest Foods eHow wikiHow SparkPeople Food Network

Pear and Pomegranate Salad with Gorgonzola and Champagne Vinaigrette foodnetwork.com !8 cups baby spinach or romaine lettuce 1 ripe pear, cut in half 1/3 cup pomegranate seeds 2 ounces Gorgonzola Champagne vinaigrette, recipe follows Fresh cracked pepper 1 tablespoon honey !Champagne Vinaigrette: 1/4 cup champagne vinegar 1 teaspoon Dijon mustard 1/2 teaspoon minced garlic 1 tablespoon freshly squeezed lemon juice 1/4 teaspoon freshly cracked black pepper 2 tablespoons olive oil !In a decorative bowl or platter, add the spinach or romaine. Cut the pear into fans, and then slice again on the diagonal, add the greens, crumble the Gorgonzola onto the salad and then drizzle with about half of the vinaigrette. Top with fresh cracked pepper and lightly drizzle the whole salad with the honey. Serve immediately.

Champagne Vinaigrette:In a small bowl or glass jar, add all the ingredients except the olive oil. Mix well, then slowly drizzle in the olive oil to combine. Refrigerate until ready to use.

Skinny Detox Soup skinnymom.com !½ cup yellow onion, diced 3 cloves garlic, crushed 2 tsp extra virgin olive oil

3 cups of baby carrots, sliced 4 celery stalks, diced 3 small turnips, peeled + diced 7 cups reduced-sodium vegetable broth 2 large tomatoes, diced 15 oz can cannellini beans, rinsed + drained 15 oz can pinto beans, rinsed + drained 2 bunches kale, finely chopped 1 zucchini, diced ½ cup of fresh cilantro, chopped 1 tsp salt 1 tsp black pepper !Warm olive oil in large pot. Add onion and crushed garlic and simmer for 5 minutes over low heat.

Add carrots, celery and turnips and simmer for 3 more minutes.

Add the stock, tomatoes, white beans and pinto beans and simmer for 1 hour or until vegetables are tender.

About 20 minutes before serving, add the kale, zucchini and cilantro and stir well.

Season with salt and pepper before serving.

Roasted Beets, Apples, and Fennel allrecipes.com !5 medium beets, peeled and quartered 5 apples, cored and chopped 2 heads fennel, trimmed and thickly sliced 1/2 cup honey Dijon salad dressing 1/4 cup apple cider vinegar 2 tablespoons olive oil 1 teaspoon sea salt ground black pepper, to taste !Preheat oven to 400 degrees F (200 degrees C).

Place the beets, apples, and fennel in a large roasting pan. In a small bowl, mix together the honey Dijon salad dressing, apple cider vinegar, olive oil, salt, and pepper. Pour the dressing mixture over the beets, apples, and fennel and mix well.

Roast in the oven for 1 hour or until the beets are tender. !

Sesame Roasted Turnips and Barley naturallyella.com !1 large turnip 1 clove garlic, minced 1 tablespoon olive oil 2 teaspoons sesame seeds 2 teaspoons honey ¼ teaspoon sea salt 1 tablespoon soy sauce 2 tablespoons minced cilantro 2 cups cooked barley !Preheat oven to 375˚. Cut turnips into ¼” cubes and place in a bowl. Add minced garlic, olive oil, sesame seeds, honey, and sea salt: toss until well combined. Spread turnips out into a single layer in a roasting pan and bake for 25-30 minutes until caramelizing and turnips are tender.

Remove turnips from oven and add the soy sauce and cilantro to the roasting pan.

Serve turnips over cooked barley.

Turnip Fries (Vegan) lowcarbsosimple.com !1 lb (450 g) organic turnips 1 teaspoon unrefined sea salt1 tablespoon organic extra virgin olive oil !Preheat the oven to 350 °F (175 °C).

Wash the turnips and pat dry. Peel the turnips. Discard the peels.

Cut the peeled turnips into 0.5 inch (1.3 cm) thick sticks.

Place the turnip sticks in a large bowl. Add the salt and the olive oil.

Toss well until everything is properly mixed.

Place the turnip sticks on a baking sheet lined with parchment paper in a single layer so that the sticks are hardly touching each other.

Bake until golden brown; not too raw but on the other hand not overbaked. This takes approximately 25 minutes.

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