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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

Marnie helped harvest the asian pears in your basket with Peter Tischler who is planting and in charge of the young orchards at Comeback Farm, an organic farm in Asbury, NJ!

T H I S W E E K ’ S O R D E R

Asian Pears Cherry Tomato/ Goldenberries

Figs Grapes Melons Plums

Raspberries

Beans Blue Gold Potatoes

Carrots Corn

Cucumbers Garlic Herb Kale

Peppers Radishes

Red Orach Scallions

Summer Squash Tomatoes

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Featured

Comeback Farms, NJ NJ !!NJ !!

Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Pedersen Farm, NY 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

August 28, 2014

Farmer John Kruger Circle Brook Farm, Andover, NJ !Hi Folks, This week marks the midpoint of the season. It’s hard to belief we are half way through; I guess time flies when you’re working hard! I am very pleased with what we have been able to provide thus far and from the feedback I have received, you all are fairly happy as well. We got off to a late start and I have been behind on my planting schedule almost the entire season. I have been worried that we will reach a point when the fields are not so bountiful. That day may come but it won’t be this week! We are almost out of carrots and I was only recently able to plant more. The 2nd planting of cukes and zukes is starting to wane and the third planting is just coming up. With the dry weather we have had this past month it has been challenging to get seeds to germinate, have transplants survive or even prepare more ground for planting. We received 1.4 inches of rain last week, still not enough, but we take what we can get!

The tomatoes are still coming in heavily especially the heirlooms. Beans are also abundant and we are having a hard time getting any other work done because my workers are spending so much time picking them.

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Photo from Marnie Vyff

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

Orach Although the taste of some varieties is very tangy, similar to chard, other varieties are more palatable and can be used in a similar function as spinach or other green, leafy vegetables. For human consumption, most people turn to Atriplex hortensis, which has an acidic taste, but can be cooked or included in various dishes in the same manner as spinach. It was popular in the Mediterranean region in ancient times, but was largely replaced by spinach. However, it has had a resurgence of popularity due to some of its unique mineral, vitamin, and organic compounds that are beneficial for human health.

Nutritional Value of Orach Orach contains significant levels of vitamin C, vitamin K, calcium, magnesium, phosphorous, iron, carotenes, protein, anthocyanins, zinc, selenium, tryptophan, and dietary fiber, all of which can benefit human health in a variety of ways.

Health Benefits of Orach Digestive Health Kidney Function Cancer Prevention Metabolic Efficiency Immune System Health

Read about each benefit at organicfacts.net

Fruit Asian Pears Store for up to one week at room temperature or up to three months in refrigerator. Pears are a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage.

Cherry Tomato/Goldenberries Refrigerate unwashed in shallow container covered with plastic wrap. Use within two weeks.

Figs Keep unripe figs on a plate at room temperature away from direct sunlight to ripen. Refrigerate ripe figs on a plate or very shallow bowl covered with plastic wrap or in plastic bag. Use in 1-2 days.

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

Melons Store whole melon at 55°F or above. They will keep for two weeks at 60°F, 7-10 days at room temperature and up to a week in hot weather. Refrigerate cut watermelon in covered container and eat in 3-4 days.

Plums 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.

Raspberries Discard any damaged or moldy berries. Refrigerate unwashed in single layer on paper towel–lined container, loosely covered. Use within three days.

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

(continued from page 1) Beans are easy to freeze- 1 minute in boiling water to blanch them, then cold water to stop the cooking process; toss them into zip lock bags and into the freezer. Voila! – you have beans for the late fall or winter months. Eggplant is starting to produce better now. The kale is starting to come back – benefitting from the rain and the cool weather. We also have an unusual “green” this week; it is called Red Orach and is a warm weather spinach substitute. The stems are somewhat woody; use only the leaves and thinner stems. We also have some radishes now which need to be harvested. We are out of lettuce for now and probably will be for several weeks. We have some Thai basil which seems to have resistance to the powdery mildew plague that wiped out all the rest of our basil plantings.

I am working on a fall event schedule with some volunteer days as well as farm visit opportunities. For now I am asking for bean picking volunteers for this Sunday 8/31 at 10 am. I will also extend an invitation to those who would like to visit the farm but have not had a chance, to come out this Sunday. I will give a tour at 1:00pm. Bring a picnic lunch and something to grill if you wish. Nearby Kittatinny Valley State Park offers beautiful hiking and biking trails if you would like to expand your visit to the country. This is short notice so please RSVP to me at kruegerjohn@earthlink.net, so I will know if anyone will be coming.

Farmer John

GMO’s, Organics and Food Allergies: How To Feed Your Family Without Losing Your Mind eConference 2014 Date: October 7th 2014

Feeding your family has become really complicated, time consuming and expensive. The data is piling up quickly that lots of ingredients in processed food are making us fat, sick and unhappy. Grocery stores are full of Genetically Modified food and today’s children are diagnosed with food allergies and behavioral problems at alarming rates. This is creating a climate of fear around something that used to be so simple – feeding your family.

The Thinking Moms’ Revolution has put together an online conference featuring six dynamic and internationally renowned experts in the areas of nutrition, children’s health and the science of food to empower us with education so we can make great food choices for our families. Not only will this conference tackle the issues of what to avoid, covering the topics of GMO’s and RoundUp in our food, but we will also go in depth to the sources of the explosion in children’s food allergies and what happens to children’s growth and development when they eat food they can’t digest. Getting down to brass tacks, we offer a live cooking demonstration and some reality-based logistics on budget and time when cooking for special diets. This eConference will be packed with science based nutrition information to help you feel confident and calm about nurturing the people you love with food.

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R e c i p e s

Red Orach Soup foodcocktail.com !3-4 bunches red orach 1/2 small celeriac 2 carrots 1 onion 2 eggs 1 lemon 250 ml sour cream 1 bunch lovage 1 tbsp vegetable oil 2 l water salt pepper !Dice the onion and the carrots and the celeriac. Toss them into a soup pot with a spoon of vegetable oil and I wait until they start to soften.

When the veggies are a bit soft, add the cold water, bring to a boil and then let them simmer on a low heat for about 15 minutes.

Wash the red orach and remove the stems. Shred it, until it looks like I had a bowl of purple tagliatelle. After the 15 minutes, add the red orach to the soup and let it simmer for another 5 minutes.

Meanwhile, chop the lovage and also beat the eggs with a fork. Add the lovage and the the eggs, a bit at a time, while stirring continuously with a spoon, to make sure that they transform into floating rags with a spongy texture.

Season with salt, add the juice from half a lemon, taste to see how you like it this way, and if you want more, feel free to squeeze in the rest of the lemon.

Stop the heat, and then, into a medium bowl, add 150 ml of hot soup and the cream that should be at room temperature and mix them well before adding everything back into the pot.

Serve warm or cold – it's delicious both ways. !!

Fresh Corn Tomato Salad foodnetwork.com !3 tablespoons white wine vinegar 2 teaspoons kosher salt Freshly ground black pepper 1/4 cup extra-virgin olive oil 6 ears fresh corn, husked (about 4 cups corn kernels) 2 cups red or orange grape tomatoes, halved 1 bunch scallions (white and green), thinly sliced 8 ounces fresh mozzarella, cut into small cubes 1 1/2 cups fresh basil leaves !Whisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.

Shear off the corn kernels with a sharp knife over a bowl. Toss in the tomatoes, scallions, and mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let set for 15 minutes or up to 2 hours. Before serving tear the basil over the salad and stir.

Vegetables Basil Trim ends and place in glass jar with 1" of water. Cover with loose fitting plastic bag and leave at room temperature. Refrigeration can turn leaves black. Replace water periodically. Basil will last 7-10 days.

Beans Refrigerate unwashed in plastic bag. Use within a week.

Blue Gold Potatoes Store in a dark, dry place between 45-50°F. Higher temperatures, even room temperature, will make potatoes sprout and dehydrate prematurely. Don’t store in the refrigerator: starch content will turn to sugar giving the potatoes an undesirable taste. Do not store potatoes near onions: the gases that they each emit will cause the degradation of one another. Avoid sunlight (this can cause the development of the alkaloid solanine to form).

Carrots Remove tops (you can use greens to replace parsley, basil, and other herbs), wrap in damp paper towel and place in plastic bag in refrigerator. Use as soon as possible.

Refrigerate carrots in plastic bag in coldest part of refrigerator. Use within two weeks.

Corn Eat as soon as possible to enjoy optimal sweetness! Refrigerate with husks on in tightly wrapped plastic bag. Use in 1-2 days.

Cucumbers Eat as soon as possible. Refrigerate unwashed in plastic bag. Use within a week.

Garlic Store at room temperature in a dry, dark place that has ample air circulation. Store in mesh or wire basket, small bowl with ventilation holes or paper bag. Unbroken garlic bulbs can be kept anywhere from 2-5 months. Cloves broken from the garlic bulb will keep for 7-10 days.

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Rustic Radish Soup food52.com !1 bunch radishes including their greens 2 tablespoons unsalted high grade butter 1 large red onion, chopped 1 large leek, sliced 4 perfect small potatoes (russet or yukon), cut into eighths 1 small anchovy, packed in oil and chopped 1/4 cup flat leaf parsley pinch of sea salt to taste, with a pinch of Maldon salt flakes for finish pink or black fresh milled peppercorns, to taste 3/4 cups light cream or half and half filtered water flat leaf parsley and fresh radish rosettes for optional garnish !As soon as you get home, remove the leafy greens from your radishes. Wash them thoroughly and use them in this recipe well before they begin to turn ugly and useless. Sauté the chopped onion and leek in butter in a Dutch oven or braising pot.

Add the potatoes (peeled or not) and optional chopped anchovy. Cover with filtered water (@1 inch above contents); add salt and pepper to taste. Bring to a simmer and cook until potatoes are completely soft (@30-35 minutes).

Add the fresh radish greens and chopped parsley. Simmer about 5 minutes. Let cool a bit and puree using an immersion blender or transfer to a blender/food processor.

Return to pot, if you have transferred to process. Bring back to a simmer. Finely chop about 1/2-3/4 cup of the fresh radishes and sprinkle with salt. Add these to the pot and cook until tender. Cut some additional raw radishes as rosettes and place in ice water in fridge for an optional garnish later if you like, either in the soup or alongside in a salad.

Stir the cream in to the pot, warm, but do not boil. Serve with an optional garnish of chopped parsley with a

radish rosette, finishing salt and pepper to taste, and a toasted and buttered slice of artisan bread.

Herbed Pasta Primavera recipe.com !1 3/4 cups dried multigrain or whole wheat penne pasta (8 ounces)8 ounces packaged peeled baby carrots, halved lengthwise (1-3/4 cups) 1 tablespoon olive oil8 ounces fresh green beans, trimmed and cut into 2-inch pieces (1 1/2 cups)1/2 cup sliced green onion or 1 medium onion, chopped3/4 cup chicken broth2 cloves garlic, minced 1 medium zucchini and/or yellow summer squash, halved lengthwise and sliced 1/4-inch thick (2 cups)2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed1/4 teaspoon salt1/4 cup sliced almonds, toastedGrated or finely shredded Parmesan cheese (optional)Cracked black pepper !Cook penne according to package directions; drain. Return penne to hot saucepan; cover and keep warm.

Meanwhile, in a large skillet cook and stir carrots in hot olive oil for 5 minutes. Add green beans, green onion, broth, and garlic. Reduce heat and simmer, uncovered, for 3 minutes, stirring occasionally. Stir in squash. Simmer, uncovered, for 4 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.

Toss vegetable mixture, basil, and salt with penne. Sprinkle with almonds, cheese (if desired), and pepper.

Herb 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.

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

Radishes Separate radishes from greens and refrigerate unwashed in separate plastic bags. Use greens within 1-2 days. Radishes are best eaten within three days. Use within two weeks.

Scallions Refrigerate in glass jar with 1-2" of water and cover with loose fitting plastic bag. Replace water periodically. Use within 7-10 days. Or, place jar of scallions (uncovered) near a sunny window where they will continue to grow for a month or more.

Summer Squash Refrigerate unwashed in tightly wrapped plastic bag. Use in 4-5 days.

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.

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

Roasted Tomato, Kale and Feta Pizza annies-eats.com !For the tomatoes:4-5 medium tomatoes Olive oil Pinch of sugarKosher salt and freshly ground pepper !For the pizza:2 tbsp. plus 2 tsp. olive oil, divided2 cloves garlic, minced ½ tsp. red pepper flakes3-4 cups kale leaves, stemmed and roughly chopped1 ball pizza dough2 oz. mozzarella, shredded*3-4 oz. crumbled feta cheese !To roast the tomatoes, preheat the oven to 300˚ F. Line a baking sheet with a silicone baking mat or parchment paper. Slice the tomatoes into about ½-inch thick slices. Lay the slices in an even layer on the prepared baking sheet. Drizzle lightly with olive oil, sprinkle with a pinch of sugar, and season with salt and pepper. Bake for 50-60 minutes, carefully flipping the slices halfway through baking, until roasted and slightly browned. Transfer the tomatoes to a plate lined with paper towels, layering if needed. Refrigerate at least a few hours to drain excess liquid from the tomatoes.

In a small skillet, combine 2 tablespoons of the olive oil with the garlic and red pepper flakes. Warm over low heat for about 10-15 minutes to infuse the oil with the flavors of the spices. Set aside.

In a medium skillet, heat the remaining 2 teaspoons of oil over medium-high heat. Add the kale to the pan and cook, stirring occasionally, just until the leaves are wilted. Remove from the heat and set aside.

To make the pizza, heat the oven to 500˚ F and preheat a pizza stone for at least 30 minutes. Roll out the pizza dough into a 12-14 inch round. Lightly brush the dough with the garlic-red pepper oil. Sprinkle the shredded mozzarella over the dough. Layer with the wilted kale, roasted tomato slices, and feta.

Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 11-12 minutes. Remove from the oven and let cool slightly before slicing and serving.

*For best results, always use freshly shredded cheese. Pre-shredded cheese comes coated in things such as flour, cornstarch to prevent clumping and results in an unpleasant, gritty texture when melted.

Corn Tomato Kale Stir Fry meatlessmonday.com !1 tablespoon canola oil 6 ears corn on the cob 3 small onions, chopped 4 ounces kale, leaves and stems separated, chopped 2 small tomatoes, chopped 2 cloves garlic, chopped salt and pepper, to taste !Place the oil in a sauté pan on the stove over medium-high heat. Add the onions and cook for 3-5 minutes, or until they begin to soften. Turn heat down to medium-low and cook, stirring often, for about 15-20 minutes more, or until the onions caramelize. Cut the kernels off the ears of corn.

Add the chopped kale stems to the pan and cook 3-5 minutes, or until they begin to soften. Add the corn kernels to the pan, stir, and raise heat to medium-high. Cook for about 3 minutes, or until the corn’s hue begins to darken.

Add the kale leaves, tomatoes and garlic to the pan. Stir and cook for about 2 minutes more, or until the kale leaves have wilted. Season with salt and pepper to taste and enjoy. !!!!!!!

Red Grape, Plum, and Raspberry Antioxidant Smoothie allnutribulletrecipes.com !1 cup red seedless grapes 2 handfuls spinach Steph’s Note: use orach 3 red plums, pits removed ½ cup raspberries !Fill the blender, add water or liquid of choice to the max line and blend.

Honey-Caramelized Figs with Yogurt wholeliving.com !1 tablespoon honey, plus more for drizzling 8 ounces fresh figs, halved 2 cups plain low-fat Greek yogurt Pinch ground cinnamon 1/4 cup chopped pistachios !Heat honey in a medium skillet over medium heat. Cook figs, cut sides down, until caramelized, about 5 minutes.

Serve over yogurt with cinnamon and pistachios. Drizzle with honey, if desired.

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