Archive for the ‘Weekly newsletters’ Category
Newsletter: April 11th market
Good afternoon, folks!
I hope that you all (and all your seedlings!) survived the cold nights. I’ve yet to hear the reports from local fruit growers, but trust that as soon as I know something, you will too!
This is going to be a bit lengthier email than usual, but for good reason. As you’ve probably heard, the folks in our state government are making decisions soon about how to spend stimulus money in Missouri. Our Pavilion Project has a good chance of receiving much funding, but WE NEED YOUR HELP. PLEASE TAKE A FEW MINUTES today to do these three things! It cannot be done without you!
First, if you haven’t already done so, check out this fantastic three-dimensional video rendering of the planned project. http://www.farmersmarketpavilion.org/)
Second, click on: http://transform.mo.gov/proposal/ and follow these directions:
1. Fill in your information, name, where you work etc.
2. Project name- Columbia Farmers Market Pavilion
3. Boone, Columbia and DO NOT check multi year project
4. Select Pillar- Human Capital, Education
5. Category – pick either- health care, education or poverty or “other” whatever you think
6. Sponsor- Nonprofit
7. Project Status- shovel ready
8. Timeframe- 3 months
9. new jobs 200
10. sustainable jobs 100
11. Project Descript- copy and paste: OR USE YOUR OWN WORDS
The Columbia Farmers Market Pavilion and Education Center ($2.6 million) will be a resource available to the entire region and will be the home to the Columbia Farmers Market, Community Demonstration Gardens, Pavilion Education Center and Pavilion Events Center. This now “shovel ready” project represents a significant, positive impact on the regional economy by creating dozens of sustainable jobs, and resources for the all citizens.
The architect is a “green builder” and the structure will include reused materials as available, a rain collection and holding system, a large solar panel array on the south facing roofs feeding the local grid and will be LEAD certified!
1) The pavilion itself will provide shade and protection for shoppers and vendors from summer weather variables. It will create 40+ small businesses as the market expands from 60 to more than 100 vendors. This 28 year old successful market has more than 5,000 shoppers in four hours on a peak Saturday. The market is located in an underserved area of Columbia and accepts food stamps, and can work with WIC vouchers.
2) The Pavilion Education Center is an enclosed section of the pavilion with the following highlights:
a. Center for public school children to gain education on sustainable living, health, nutrition, gardening and more
b. Partnered for programming with MU departments, MO Dept. of Conservation, Food Care Program, Dept of Health, the City of Columbia and many others.
c. Provide small farmers a certified kitchen for value added products, assistance with grant writing and business development.
d. Provide underserved populations with free classes on healthy, affordable cooking, nutrition, urban gardening, canning and preserving food and more.
3) The Pavilion Events Center will be the new and predominant tourism vehicle as it will be available at non-market times for events, festivals, and community gatherings.
12. Skip supporting documents
13. Check policies
Finally, IF YOU WANT BE A SUPERHERO please email the above text or anything you want to say to the following folks:
· Representative Steve Hobbs District 021 573-751-9458 Steve.Hobbs@house.mo.gov
· Representative Stephen Webber District 023 573-751-9753 Stephen.Webber@house.mo.gov
· Representative Paul Quinn District 009 573-751-4028 Paul.Quinn@house.mo.gov
· Representative Mary Still District 025 573-751-1169 Mary.Still@house.mo.gov
· Representative Chris Kelly District 024 573-751-4189 Chris.Kelly@house.mo.gov
· Senator Kurt U. Schaefer (573) 751-3931 To email go to his website.
ALL DONE! Now, wasn’t that easy? Thank you so much for your support.
News from the market:
Early spring produce on hand this week will include lettuce, spinach, watercress, PEA SHOOTS (see recipes below) and green onions. Lamb, pork, beef, goat cheese, trout, honey, eggs, mushrooms, chocolate, granola bars, PECANS and baked goods will all also be available for your dining pleasure. PLANTS PLANTS PLANTS galore! Herbs, tomatoes, broccoli, peppers, flowers and bedding plants! (Remember, last frost date for our area is May 15th. Planting certain plants before this date can result in losing them in a freeze. See more information below!)
Do YOU have a Market Pavilion Shopping bag? As a thank you from Sustainable Farms and Communities for any donation of at least $20 to the Pavilion Project, donors will receive a roomy and attractive canvas tote bag emblazoned with the slogan “if you build it, your neighbors will come!”
Get yours this Saturday!
Entertainment this week will be Dave & Dyno.
News of our World, large and small…
Native Plant Sale – Bradford Research & Extension Center, April 11 from 10 a.m. – 2 p.m. http://aes.missouri.edu/bradford/events/native-plants.php
Curious about last frost date where you are? http://www.victoryseeds.com/frost/mo.html
Will New Food Safety Bills Really Outlaw Backyard Gardening and End Farmers’ Markets? http://www.alternet.org/story/135002/
http://www.organicconsumers.org/articles/article_17355.cfm
There are much scarier food safety bills than HR 875 in Congress
http://www.ethicurean.com/2009/04/03/food-safety/
http://seattletimes.nwsource.com/html/localnews/2008969203_ire02.html
http://seattletimes.nwsource.com/html/localnews/2008396215_mrsaday1.html
Can restaurants do healthier food?
http://www.foodpolitics.com/2009/04/can-restaurants-do-healthier-food/
And below find recipes for pea shoots (check out Beau Solais at the market for this new find!!)
Eat Well. Live Well. Be Well.
Victoria
Info Cafe Outreach Coordinator
Pea shoots
By Cindy Lee, Chronicle Staff Writer
Whenever I go out to eat Chinese food, I order sautéed greens as a side dish. Recently, my friend and I went to R&G Lounge in San Francisco and after flipping through the menu, we chose our meat and starch dishes, then moved on to pick our greens. My eyes landed on the table next to us, where a couple were enjoying a simple meal of fried whole fish, white rice and a plate of what looked like stir-fried alfalfa sprouts. When I found out they were pea shoots, I ordered them right away.
What I got was a vegetable so fresh I could almost taste the color green. Stir-fried with garlic cloves, the wilted shoots maintained a crunch and were earthy and sweet at the same time.
After that meal, I spotted pea shoots again at Out the Door at Westfield San Francisco Centre. This time, the greens were stir-fried with caramelized shallots and a bit of fish sauce, making them sweet and savory. Wanting to re-create this dish, I headed to the farmers’ market.
When I asked a vendor for pea shoots, he pointed to a bunch of leafy greens with tendrils on top. Puzzled, I described what I was looking for and was told those were pea sprouts. I came home empty-handed, but determined to figure out the difference between the two.
According to Charles Phan, owner of Slanted Door and Out the Door, pea sprouts are the new tender shoots of pea plants, while pea shoots refer to the more mature, but still tender shoots with its leaves and tendrils. The term “pea shoots” is often used interchangeably in Asian cuisine because they are the same plant, just in different stages of maturation.
Traditionally, pea shoots were grown in Asia but are now harvested by local farmers because of their great taste and health benefits. They are high in protein and a good source of fiber, calcium, carotene, vitamins B-1 and C and niacin. Pea sprouts are found year-round in many Asian grocery stores, while pea shoots are more seasonal and are now available at farmers’ markets and some grocery stores.
Harvested from the snow pea plant starting in early spring, pea shoots and sprouts taste like the sweet pods we normally see in salads, stir-fries and pastas. As expected, the sprouts have an earthier flavor, while the mature shoots are simply sweet. Both can be eaten raw or lightly cooked, but remove coarse stems when using older shoots.
How to select: Look for freshly cut stalks and succulent, bright green leaves.
How to store: The vegetable tastes best when eaten right away but can be wrapped up in paper towels and refrigerated for up to four days.
Young Pea Shoots with Caramelized Shallots
This recipe is from Charles Phan and is served at his restaurant, Out the Door, this time of year. Traditionally, it is part of a multicourse meal with some sort of fish or meat, but can also be enjoyed simply with a bowl of steamed rice. If using mature pea shoots with leaves, cook for a bit longer.
INGREDIENTS:
2 tablespoons canola oil
1 small shallot, thinly sliced
2 teaspoons minced garlic
3/4 pound pea sprouts or young pea shoots
2 tablespoons rice wine
1 tablespoon chicken stock
1 tablespoon fish sauce
INSTRUCTIONS: Heat up a dry wok or skillet on low heat. Add oil and once it gets hot, add in shallots and cook over low heat until shallots begin to caramelize, about 5 minutes. Add garlic and cook until it begins to get fragrant, about 5 seconds. Stir in pea shoots, rice wine, chicken stock and fish sauce. Continue to stir pea shoots until wilted, about 1-2 minutes.
Serves 2 individually, 4 as part of a meal
PER SIDE-DISH SERVING: 190 calories, 9 g protein, 26 g carbohydrate, 7 g fat (1 g saturated), 3 mg cholesterol, 359 mg sodium, 3 g fiber
Stir-Fried Young Greens with Ginger and Chile
This recipe, a slight variation on the one above, is from Niloufer Ichaporia King, author of “My Bombay Kitchen,” who says that in the Seychelles, Mauritius and Reunion, all manner of greens, including watercress, are cooked very simply with shredded or chopped ginger, a tiny bit of garlic and either fresh green or dried red chile. It is a wonderful way of showing off the intrinsic flavor of the greens themselves.
INGREDIENTS:
2 loosely packed quarts snow pea shoots or other young and tender greens (amaranth, Chinese water spinach, young greens from pepper or squash plants, or regular spinach)
1 to 2 tablespoons peanut or corn oil
2 thin, quarter-sized slices of fresh ginger, julienned or chopped
1 chile, whole dried red or fresh green, slit to the stem
1 garlic clove, sliced or minced (optional)
1/4 cup chopped onion (optional)
Salt to taste
INSTRUCTIONS: Wash and trim the greens. Set aside.
Heat a wok or other deep pan; add the oil and when hot, toss in the ginger, chile, garlic and onion. Let sizzle for a moment, add a couple pinches of salt, then toss in the greens. Stir-fry, then cover for a moment to let greens sweat and cook to doneness. Turn out into a serving dish. That’s all. The whole operation takes less than 5 minutes. Serve hot or at room temperature.
Note: Cooking the greens in successive small batches works better than trying to deal with great billows of leaves all at once.
Serves 2 to 4
PER SERVING (4 servings): 55 calories, 3 g protein, 4 g carbohydrate, 4 g fat (1 g saturated), 0 mg cholesterol, 88 mg sodium, 3 g fiber.
Fish-Stuffed Chiles in Cream with Pea Shoots
From cookbook author Jay Harlow.
INGREDIENTS:
8 Anaheim or poblano chiles
1 large red bell pepper, seeded, thinly sliced
1 large onion, thinly sliced
1 tablespoon olive oil
Salt and pepper to taste
1 cup whipping cream
1 tablespoon plain yogurt
1 pound fillets of mild white fish
Juice of 1 lemon
1/2 pound pea shoots
INSTRUCTIONS: Broil the chiles and bell pepper, turning occasionally, until skins are blistered and blackening all over. Place peppers in a bowl, cover and let stand 15 minutes. Slowly saute onion in oil with a pinch of salt until soft and golden. Add cream and yogurt, bring to a boil and reduce by a third. Season with salt and pepper.
Peel peppers. Make a slit in the side of each chile; remove seeds and ribs. Cut red pepper into strips, combine with onion in skillet. Spread a little of the mixture in a shallow bake-and-serve dish, along with any pepper juices that have collected in the bowl.
Preheat oven to 400 degrees. Cut fish into 8 long, narrow strips that will fit inside the chiles. Season fish with salt, pepper and a squeeze of lemon juice. Stuff each chile with a portion of fish, close with a toothpick and place in the dish. Pour remaining cream mixture over all. Bake, uncovered, for 10 minutes. Meanwhile, steam pea shoots just until tender.
Serve chiles from baking dish, spooning a little of the cream and onion mixture over each serving and scattering pea shoots around the outside.
Serves 4
Newsletter: March 31, 2009
Do you have some time, any amount of time, to support the Columbia Farmers’ Market and the PAVILION project? Please stop by the Information Cafe booth, the SF&C’s tent near the beginning of the market, on any Saturday morning. Casey or one of his team will be there, looking bright eyed and bushy tailed, to let YOU know how you can be a part of the interesting and exciting happenings coming up.
OTHER EXCITING NEWS: If you have not yet heard the buzz about the possible opportunity for the Pavilion Project to receive support through the stimulus package, please reply to this email now for more detailed information. We need you to contact Governor Jay Nixon and your representatives IMMEDIATELY to tell them that you support the Columbia Farmers’ Market and use of the stimulus monies for this project!
Early spring produce on hand this week will include lettuce, spinach, WATERCRESS and green onions. (Come early!) Lamb, pork, beef, goat cheese, trout, honey, eggs, mushrooms, chocolate, granola bars and baked goods will all also be available for your dining pleasure. PLANTS PLANTS PLANTS galore!
Be a fashion hit when you shop! Market Pavilion Grocery Bags are the perfect answer for how to carry large amounts of groceries home from the market without encumbering the planet with more plastic waste! As a thank you from Sustainable Farms and Communities for any donation of at least $20 to the Pavilion Project on site on Saturdays, donors will receive a roomy and attractive canvas tote bag emblazoned with the slogan “if you build it, your neighbors will come!”
Get yours this Saturday!
SPRING ROUND-UP COMMUNITY DAY
News of our World, large and small…
Obama Victory Garden http://www.guardian.co.uk/world/2009/mar/20/michelle-obama-garden
Who ARE you supporting when you buy organic off the shelf? https://www.msu.edu/~howardp/organicindustry.html
And below find recipes for turnips, beets and their Greens!
Eat Well. Live Well. Be Well.
Victoria
Info Cafe Outreach Coordinator
By Victoria McGinley, SF Chronicle Contributor
Noticing my plight, a woman stopped me, perplexed. She pointed at the leaves and asked, “What will you even do with those?”
Now it was my turn to look perplexed. After all, many root and even some cruciferous vegetables are really two vegetables in one. The leaves — often seen as cumbersome and useless — are actually treasures. And highly nutritious to boot.
“These types of greens in general are especially high in vitamin A, vitamin C, folate, fiber and calcium — so they’re a good non-dairy source of calcium,” says Patricia Booth, who manages nutrition and food services at UCSF. And gone is the school of thought that greens must be braised for hours in order to rid them of their bitterness and make them palatable. Not only does long boiling limit culinary possibilities, it also lessens the greens’ nutritional value.
And let’s be honest: mushy, dull, lifeless braised greens don’t do much to inspire a love of vegetables. Simply sauteed with lemon and olive oil, root greens make a quick, easy side dish that easily accompanies fish or meat. There are plenty of other places to sneak in the greens — anything from stir-fries to soups to curries. Besides adding nutrients, using the root greens is thrifty.
Then there’s the roots themselves. Easy to prepare and extremely versatile, roasted beets and turnips make for a simple side dish, or even a first course when dressed up with a mild, crumbled soft cheese and toasted hazelnuts.
How to select: Look for younger roots, which nearly always yield sweeter, tender leaves. At most farmers’ markets, the larger roots are usually separated from their greens and piled high in baskets, while the younger roots are bunched together with the greens attached.
This soup from Tyson Greenwood makes an elegant and impressive first course, or a comforting meal at the end of a cold, rainy day. It also stores very well, and can be easily reheated the next day. If you have trouble amassing enough turnip greens, substitute mustard greens, which are usually bagged and sold along with other bitter greens in the produce section.
INGREDIENTS:
The pickled turnips:
1 cup granulated sugar
1 cup water
1 cup champagne vinegar, or white wine vinegar
3/4 to 1 pound baby turnips, peeled, trimmed and quartered
The vichyssoise:
3/4 pound turnip greens
2 medium-size leeks, root and dark green part cut off
2 pounds, or about 5 medium Yukon gold potatoes, washed and cleaned
5 tablespoons butter
1 1/2 cups heavy whipping cream
2 quarts vegetable stock or water
Kosher salt and pepper to taste
Malt froth:
2 cups whole milk
1/4 cup barley malt syrup (see Note)
INSTRUCTIONS: For the turnips: Combine the sugar, water and vinegar and whisk over medium heat until the sugar dissolves. Add the turnips and bring the mixture to a simmer. Cook until the turnips are tender, about 10-15 minutes. To test the doneness of the turnips, insert the blade of a paring knife into the thickest part of the turnip. When it gives practically no resistance, the turnips are done. Transfer the turnips — liquid and all — to a heat resistant container, and allow to cool.
For the vichyssoise: Bring a large pot of water to a boil. Meanwhile, prepare a large bowl of ice water, and set aside. Once the water is boiling, add the turnip greens and cook until just wilted, about 15-30 seconds. Using tongs or a bamboo spider, remove the greens from the water and immerse them into the ice water bath. Once cooled, remove the greens from the ice water, drain, and set aside.
Slice the leeks in half lengthwise, then into 1/4-inch half rings. Wash the pieces well, then set aside. Next, slice the potatoes in half lengthwise, then into 1/4-inch half rounds. In a large pot, melt the butter over medium heat, then add the leeks, cooking gently until they’re slightly softened, about 2-3 minutes. Add the potatoes, cream and vegetable stock, and bring to a simmer. Cook the soup until the potatoes are very tender and nearly falling apart, about 20 minutes.
In a blender, puree the soup along with the cooked turnip greens. You may need to do this in batches, depending on the size of your blender. Season the soup to taste.
In a large bowl, prepare another ice water bath. Strain the soup through a fine mesh sieve, and into a medium- to large-size metal bowl. Set the bowl over the ice bath, and gently whisk until the soup cools. This will help preserve the vichyssoise’s vibrant color. The soup can be made one day ahead.
For the malt froth: Combine the milk and malt syrup in a saucepan, whisk together until blended, then scald over medium heat. The mixture should be around 150° to 160°. Using a sturdy whisk, vigorously whisk the mixture until a stable foam forms on the surface.
To assemble: Reheat the soup gently and ladle into bowls. Remove four or five pieces of the pickled turnips from the liquid, drain them well, and place in the middle of each bowl of soup. With a spoon, scoop off the top layer of foam from the malt froth and garnish each bowl of soup with it. Serve immediately.
Serves 4-6
Note: Barley malt syrup is available at Whole Foods and other health food stores.
PER SERVING: 450 calories, 5 g protein, 38 g carbohydrate, 32 g fat (20 g saturated), 107 mg cholesterol, 808 mg sodium, 5 g fiber.
Print This Recipe
This is a simple, easy side dish that takes just a few minutes to prepare. If you don’t have beet greens around, turnip greens or even Swiss chard can be substituted.
INGREDIENTS:
1/4 cup canola oil
1/4 cup extra virgin olive oil
2 cloves of garlic, peeled and sliced very thinly width-wise
1 teaspoon crushed red pepper flakes
3/4 pound of beet greens (about 2 bunches worth), thick stems removed and cut into 1- to 2-inch pieces
1 1/2 tablespoons freshly squeezed lemon juice
1/2 teaspoon granulated sugar
1/4 teaspoon kosher salt + more to taste
INSTRUCTIONS: Line a small bowl or plate with several layers of paper towels. In a small saucepan, gently heat the canola oil and olive oil over medium heat. Using a candy thermometer, bring the oil up to 300°.
Using your fingers, separate the garlic slices so they are not clumped together. Carefully add them to the hot oil, using tongs or wooden chopsticks to gently move them around in the oil. Fry them until they are just barely golden, about 2 minutes. You may need to do this in two batches so the pan does not become overcrowded. Do not let the slices get too golden, or else they will taste bitter when they cool.
Remove the slices from the oil using a slotted spoon or tongs, and let them drain and cool on the prepared paper towels. The garlic slices will continue to brown, even when they’re out of the oil. Remove the saucepan from the heat, and let the oil cool slightly.
In a large saute pan, heat 2 tablespoons of the frying oil over medium-high heat. Add the crushed red pepper flakes, and allow them to cook in the oil for 30 seconds.
Quickly add the greens, and toss with the oil until they are just beginning to wilt, about 1-2 minutes. Pour the lemon juice, 1/2 tablespoon of water, sugar and the salt over the greens, and continue to move the greens around vigorously, distributing the juice. The steam will help the greens wilt further and cook. Transfer the greens to a serving bowl, garnish with the crispy fried garlic, and serve.
Serves 4
PER SERVING: 90 calories, 2 g protein, 6 g carbohydrate, 7 g fat (1 g saturated), 0 cholesterol, 328 mg sodium, 3 g fiber.
Print This Recipe
These roasted vegetables can be served either warm or chilled, as either a side dish, or as a first course. The vegetables are even more delicious after marinating overnight in the vinaigrette. If the beets are especially dirty, you can peel them after roasting. Otherwise, a thorough brushing will do.
2 bunches mixed golden and red beets, greens, stems and taproots removed ( 3/4 pound after trimming)
1 bunch purple turnips, greens, stems and taproot removed ( 1/2 pound after trimming)
2 medium-size carrots, peeled, and cut into 3/4-inch pieces on the bias
5 cipollini onions, skins, tail and root removed, cut in quarters
3 tablespoons olive oil
1 teaspoon kosher salt + more to taste
1/2 teaspoon freshly ground black pepper + more to taste
1/4 cup blood orange juice
2 tablespoons apple cider vinegar
1 clove of garlic, finely minced
1/2 bunch chives, chopped
1 tablespoon chopped flat-leaf parsley
3 sprigs thyme, leaves removed and minced
1 tablespoon Dijon mustard
5 to 6 tablespoons extra virgin olive oil
2 ounces crumbled feta cheese
1/4 cup chopped hazelnuts, toasted
INSTRUCTIONS: Preheat oven to 450°. Using a stiff-bristled vegetable brush, scrub the beets and turnips, removing any dirt or grit. Pat dry with a paper towel.
Line a sheet pan or shallow roasting pan with parchment paper. Spread the beets, turnips, carrots and onions evenly around the pan. Drizzle olive oil over the vegetables, then sprinkle with the salt and pepper. Using your hands, toss the vegetables until they are each evenly coated with oil and seasoning. Roast for 25-30 minutes, or until the onions have softened and are starting to brown. Remove any browned cipollini onions and place them in a medium-size bowl. Check the smaller-size beets and carrots for tenderness with a knife; if they are soft and do not put up any resistance against the knife, they’re ready to be removed. Cover the bowl with aluminum foil to help keep the vegetables warm. Continue roasting the larger-size beets, carrots and turnips for 5-10 minutes more, or until they’re also tender. Remove the vegetables from the oven and allow to cool slightly. Cut the beets and turnips into quarters or sixths, depending on their size. The vegetables should all be bite-size.
While the vegetables are roasting, prepare the vinaigrette. In a medium-size bowl, whisk together the blood orange juice, cider vinegar, garlic, chives, parsley, thyme and mustard until well combined. Slowly whisk in the olive oil a little bit at a time, until the dressing thickens and becomes emulsified. Season to taste with salt and pepper.
While the vegetables are still warm, toss with the dressing. Add in the feta and hazelnuts, tossing again until all the ingredients are evenly distributed. Serve the salad warm, or chilled.
Serves 4-6
PER SERVING: 280 calories, 4 g protein, 15 g carbohydrate, 24 g fat (4 g saturated), 8 mg cholesterol, 709 mg sodium, 3 g fiber.
Print This Recipe
Newsletter: March 23, 2009
We need you, folks. We need you to volunteer to give a bit of your time in support of the Columbia Farmers’ Market and the PAVILION project. Casey Corbin, Sustainable Farms and Communities NEW Executive Director, will be available during the first few markets of the 2009 season to meet any and all folks interested in VOLUNTEERING any amount of time to the Columbia Farmers’ Market and the Pavilion Project this season. Please stop by the Information Cafe booth at the beginning of the market to find out how YOU can be a part of the interesting and exciting happenings coming up soon.
OTHER EXCITING NEWS: If you have not yet heard the buzz about the possible opportunity for the Pavilion Project to receive support through the stimulus package, please reply to this email now for more detailed information. We need you to contact Governor Jay Nixon and your representatives IMMEDIATELY to tell them that you support the Columbia Farmers’ Market and use of the stimulus monies for this project!
Over 30 vendors were on hand at the first market season and we will only grow larger as the season progresses! Early spring produce on hand this week will include lettuce, spinach and green onions. (Come early!) Lamb, pork, beef, goat cheese, trout, honey, eggs, mushrooms, chocolate, granola bars and baked goods will all also be available for your dining pleasure. Bedding plants available for anyone itching to start in the garden.
Market Pavilion Grocery Bags are the perfect answer for how to carry large amounts of groceries home from the market without encumbering the planet with more plastic waste! As a thank you from Sustainable Farms and Communities for any donation of at least $20 to the Pavilion Project on site on Saturdays, donors will receive a roomy and attractive canvas tote bag emblazoned with the slogan “if you build it, your neighbors will come!”
Get yours this Saturday!
Entertainment this week will be local musician Mark Risch.
Keynote speaker Dr Kamyar Enshayan from the University of Northern IA will address the community at 1 p.m.
http://www.cedarfalls.com/index.asp?NID=70
http://www.hcn.org/issues/34/1021
If you are interested in finding out more, as a potential vendor or participant, please contact Caroline at columbia.farmers.market@yahoo.com
News of our World, large and small…
Got a Tasty, Weird or Unusual GARLIC recipe that you’d like to share with all the National Public Radio listeners? Check out http://www.npr.org/blogs/sundaysoapbox/2009/03/still_searching_for_garlic_rec.html
Find out what Columbia Parks and Recreation has going on this summer! http://www.gocolumbiamo.com/ParksandRec/
Do you know about the NAIS (national animal identification system)? Read more from the OCA at http://www.organicconsumers.org/articles/article_17297.cfm
From seed to store to plate, what are the steps to regain control of the global food economy, stop the exploitation of farmers and consumers, and rebalance global sustenance? Stuffed and Starved: The Hidden Battle for the World Food System by Raj Patel, Melville House Publishing, 2007 available at http://www.powells.com/biblio?inkey=65-9781933633497-2&PID=31830&PID=31830
And below find nine recipes from around the world for SPINACH!
Eat Well. Live Well. Be Well.
Victoria
Info Cafe Outreach Coordinator
Spinach Salad With Apple Vinaigrette
1 bag fresh spinach, about 10 to 12 ounces
1/2 cup granulated sugar
1/2 cup apple cider vinegar
2 teaspoons grated sweet or purple onion
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 cup vegetable oil
3/4 cup finely chopped apple
crumbled cooked bacon, for garnish, optional
1. Wash spinach and let dry. Whisk together sugar, vinegar, onion, mustard, salt, oil, and apple, or pulse a few times in blender.
2. Refrigerate spinach and dressing separately until serving time. Pour dressing over spinach just before serving and toss.
3. If desired, sprinkle with crumbled bacon.
1 pound spinach
1-1/2 tablespoons white sesame seeds
1 tablespoon sugar
1 tablespoon soy sauce
1 teaspoon sake
1/2 teaspoon sesame oil
1. Rinse spinach and trim off tough ends of stems. Plunge spinach in boiling water for 30 seconds. Rinse under cold water and drain well.
2. Spread out wilted spinach on a cutting board, blot up excess water with a paper towel, and cut spinach into inch-wide ribbons.
3. Toast sesame seeds by heating for a few minute in a dry skillet. Reserve a couple of pinches of sesame seeds for garnish and grind the rest in a mortar. Add sugar and blend with ground sesame. Mix sesame-sugar paste in a bowl with soy sauce, sake and sesame oil. Mix well.
4. Layer clumps of spinach in bowl, basting each layer with some of the sesame dressing. Sprinkle rest of toasted sesame seeds on top.
Greek Spinach with Lemon-Oil Dressing
2 pounds fresh spinach
Salt and freshly ground pepper
A few chives, chopped (optional)
1 sprig of fresh mint
¼ cup olive oil
Juice of 1 lemon
Lemon slices for garnish
1. Wash, drain, and trim the spinach. Put in an enameled pan without water, cover, and cook over medium heat until the leaves wilt (this method is called ‘panning’), removing the lid several times during the first 5 minutes. Sprinkle with salt and pepper, chives, and mint. Stir with a wooden spoon, then cover and simmer gently 15 to 18 minutes until just tender.
2. Remove from the heat and transfer to a warm serving bowl.
3. Meanwhile, prepare sauce by mixing the oil with the lemon juice, using a fork or wire whisk. Pour the sauce over the spinach and garnish with lemon slices.
Southern-Style Wilted Spinach with Bacon
2 quarts young spinach leaves, stems removed, washed
2 slices bacon, diced
1 tablespoon flour
2 tablespoons granulated sugar
1/3 cup vinegar
1/2 teaspoon salt
3 to 4 tablespoons finely chopped red onion
2. Add sugar, vinegar, and salt. Cook, stirring, until thickened. Pour over spinach and add onion. Toss gently.
1 or 2 bunches spinach (about 1 lb. after removing stems)
2 tablespoons margarine
2 tablespoons oil
2 large onions, finely sliced
2 cloves garlic, finely chopped
1 teaspoon finely grated fresh ginger
1 teaspoon cumin seeds
1/2 teaspoon black cumin seeds, optional
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 teaspoon chili powder, optional
1 teaspoon salt, or to taste
1. Wash spinach well in several changes of water and remove tough stalks.
3. Stir all together, then turn heat very low and cook uncovered, stirring frequently, until spinach is cooked. It may be necessary to add a little more water to prevent spinach from sticking to pan. Serve with rice, chapatis or other Indian breads.
Southern-Style Creamed Spinach
2 cups chopped, cooked spinach
2 teaspoons finely minced onion
1 teaspoon salt
dash nutmeg
1 cup heavy cream
1 tablespoon butter
1 hard-cooked egg, sliced
1. Heat spinach in saucepan; add onion, salt, nutmeg, cream, and butter. Mix well and heat through.
2. Spoon onto serving dish and top with hard-cooked egg slices.
Cottage Cheese and Spinach Gratin
Vegetable oil for the baking dish
1 pound spinach (about 2 bunches)
5 eggs, beaten
1/2 cup chopped parsley
1/2 teaspoon dill seeds
1/2 teaspoon ground coriander
2 cups small-curd cottage cheese (nonfat or low-fat is fine)
1/2 teaspoon salt
Freshly ground black pepper
1. Warm marinara sauce or grated Parmesan cheese (optional)
2. Preheat the oven to 350 degrees. Generously oil an 8-by-10-inch gratin dish or a 9-inch square baking pan.
3. In a large skillet over medium-high heat, cook the spinach with the water clinging to its leaves, tossing frequently, until the spinach is barely wilted. (Not all the spinach will fit into the skillet at first. Add some first, then as it cooks down, add the rest.) Press out the liquid from the wilted spinach and reserve it in a measuring cup. Finely chop the spinach.
4. In a bowl, whisk the eggs, parsley, dill, coriander, cottage cheese, salt and a little pepper. Stir in the chopped spinach and 1/4 cup of the reserved cooking liquid and mix well. Pour into the prepared dish and bake until set, about 45 minutes. Let cool for 5 to 10 minutes. To serve, cut into diamonds or squares. Top with warm marinara sauce and/or grated cheese.
1 lb. fresh spinach
6 cups water
1 large onion, chopped
4 cloves garlic
1 tablespoon chopped fresh ginger
1/2 cup oil
8 cloves
2 pounds lean lamb or chicken
2 medium tomatoes, chopped
1 teaspoon ground cayenne pepper
1/2 teaspoon turmeric
1/2 teaspoon ground cumin seeds
1 cinnamon stick coarsely crushed
1/2 cup sour cream
1/2 teaspoon cardamom seeds, crushed
salt to taste
1. Wash and drain spinach, place in a saucepan, add 6 cups of water, boil for 3 minutes and remove from heat. Cool and reserve the spinach with 1 cup of liquid, and puree it in a blender. Set aside.
2. Puree the onion, ginger, garlic in a blender with water.
3. Heat oil in a pan, add the cloves, onion puree and stir fry briskly for 2 minutes until the puree starts turning brown. Add the meat and continue to fry until the meat starts browning. This should take a couple of minutes.
4. Add the tomatoes, cayenne pepper, turmeric, cumin, cinnamon, sour cream, cardamom and salt. Stir fry for 30 seconds. Now, add spinach puree, reduce heat and cook until the meat is tender. Serve hot.
4 tablespoons unsalted butter
3 bunches spinach, washed and stems trimmed
2 teaspoons salt
1 large onion, diced
1 tablespoon ground cumin
1 teaspoon ground cardamom
1 teaspoon ground coriander
1 teaspoon ground turmeric
2 cups cooked rice, preferably basmati
2 tomatoes, seeded and diced
2. Wipe out skillet and melt remaining 2 tablespoons butter over medium-high heat. Saute onion until lightly browned, about 5 minutes. Reduce the heat to medium-low, add cumin, cardamom, coriander and turmeric and stir to combine. Add cooked rice, tomatoes and reserved spinach and cook, stirring gently to combine, just until the rice is warmed through. Serve warm.