Week 11 - The Last of the Corn

Illegal Front Yard Garden - really?

The picture to the left shows Josée Landry and Michel Beauchamp's beautiful front yard garden in Drummondville, Quebec. While home gardens can help individuals and families become healthier and lead to more sustainable communities, the garden in their neighborhood is illegal.  In this community front yard gardens are only allowed to take up up to 30% of the yard. The couple has been given two weeks to scale back their garden or face fines of $100-$300 per day. However, the couple has stated they do not intend to comply.  

Read the full story here. And while it is in French, you can visit the couple's personal website about their experience here.

Fruit of the week: Nectarines

          The fruit we call nectarines is virtually identical to the fruit we call peaches, except for one noticeable feature:  the skin.  Most peaches are fuzzy, while the skin of nectarines is smooth. The same mutation responsible for the fruit's smooth skin is also responsible for the spicier taste and slightly smaller size. Both grow from the same parent peach trees, which have been known to produce examples of both fruits at the same time. Essentially, there are no nectarine trees, only peach trees with a genetic mutation.

          Because nectarines are the result of genetic mutation, growers must rely on transplanted strains of peach trees known to produce them. Certain peach trees are identified as having at least one recessive nectarine gene, so they are often mated with other strains likely to contain recessive genes. Only a successful pairing of two recessive genes will guarantee a yield of the fruit.

          Nectarines can be traced back to ancient China, where they and peaches were very symbolic and revered fruits. This fruit required even more diligence to grow, since they were more vulnerable to mold and peach rot. As trade expanded between China and the West, nectarines became even more popular. European manuscripts dating to 1616 offer the first references to them in the Western world. One setback to successful European cultivation of nectarines and peaches was the extremes of hot and cold weather necessary for fruit pollination.

Sources:  Wikipedia; www.uri.edu; www.wikegeek.com

Week 10 - The halfway point

We had another side-tracked week and didn't take pictures of the shares... but here is what they included: 

Berger Bluff Farm

Sungold Tomatoes

Double Star Farm

Potatoes

B&H Produce

Lettuce

Scarf Farm     OR     Farm Unknown  

Peaches                     Blackberries

Yellow Wood Farm

Cucumber & Yellow Squash 

Buttonwood Farm

Green Peppers

SLU Garden 

Rosemary 

Farm Unknown

Naturally Grown Nectarines 

Hope everyone enjoys their produce this week!

Farm to Table teaches kids about food

Apple - Mandarin Orange Salad

• 2-3 apples, cored and diced 
• 3 cups romaine lettuce 
• 2 cups cucumber, diced 
• 1 cup mandarin oranges, drained 
• ¼ cup golden raisins 
• ¼ cup craisins (dried cranberries)
• 1 Tbsp green onions, sliced 
• ¼ - ½ cup poppy seed dressing 
• 3 Tbsp slivered almonds, toasted (optional)

Directions: 

• Combine the apples, lettuce, cucumber, mandarin oranges, golden raisins, craisins and green onion in a large bowl.
• Drizzle the poppy seed dressing over the top and toss well to coat.
• Serve chilled and sprinkle toasted, slivered almonds over the top before serving.

Recipe adapted from www.food.com

The Peterson Farm Brothers

Read more about the Peterson Brothers here.

USA's most popular melon: cantaloupe

Cantaloupe is a variety of fruit from the melon family. It originated in the Middle East and eventually spread across Europe. Cantaloupe was named after Cantalupo, Italy, the city where cantaloupe was originally cultivated from Armenia melon seeds in the 1700’s. Christopher Columbus transported melon seeds to the United States, which were later cultivated by Spanish explorers in California.

Cantaloupe, which is actually called a muskmelon, is the most common melon within the United States. The majority of cantaloupe produced in the United States is grown in California, Arizona, New Mexico and Texas.

Not quite sure what to do with the cantaloupe in your share?  Here are some videos which may help spark your creativity.  Enjoy!


...an easy way to effectively cut a cantaloupe...


...or maybe you want to be a little more extravagant and make your first fruit carving... 

...and a delicious way to use this melon (if you haven't done so already)...

Sources:  Produce for better Health; USDA

Fruit-tastic.

Peach overload.

Don't want to do with all of those delicious peaches?  Here is a step-by-step tutorial on how to freeze peaches courtesy of Better Homes and Gardens.

Step 1:  Slit the skin on each peace.

Use a sharpe knife to make a shallow X on the bottom of each peach.   

Step 2:  Blanch the peaches.
Bring a large pot of water to boiling.  Fill a large bowl with ice water.  Working in batches, carefully lower 3 or 4 peaches into the boiling water for 30 to 60 seconds. 

Step 3:  Quickly cool peaches
Using a slotted spoon, transfer peaches from boiling water to the bowl of ice water. 

Step 4:  Peel peaches
When the peaches are cool enough to handle, use a knife or your finger to peel the skin from each. 

Step 5:  Remove pits
Using a sharp knife, cut each peeled peach in half around the pit.  Gently twist each half to expose the pit.  Using the knife, pry the pit out of each pit.

Step 6:  Slice peaches
If desired, cut each peach half into slices. 

Step 7:  Prepare peaches for freezing. 

There are three ways to freeze peaches: 

• Water pack:  pack peaches into a pint or quart size freezer container or bag, leaving 1/2-inch headspace for pints and 1-inch headspace for quarts.  Pour water over the peaches, maintaining the specified headspace. 
• Sugar pack:  pack a small layer of peaches into a pint or quart size freezer container. Sprinkle lightly with sugar; repeat layering, leaving 1/2-inch headspace for pints and 1-inch headspace for quarts.  Cover and let stand for 15 minutes or until juicy before freezing. 
• Syrup pack:  prepare desired syrup (see below). Pack peaches into a pint or quart size freezer container or bag, leaving 1/2-inch headspace for pints and 1-inch headspace for quarts. Pour syrup over the peaches, maintaining the specified headspace. Tip:  Allow 1/2 to 2/3 cup syrup for each 2 cups peaches. 
• Very light syrup:  Use 1 cup sugar and 4 cups water to yield 4 cups syrup. 
• Light syrup:  Use 1-2/3 cups sugar and 4 cups water to yield about 4-1/4 cups syrup. 
• Medium syrup: Use 2-2/3 cups sugar and 4 cups water to yield 4-2/3 cups syrup. 
• Heavy Syrup:  Uses 4 cups sugar and 4 cups water to yield 5-3/4 cups syrup. 

Step 8:  Freeze Peaches

• Wipe container rims (if using). 
• Seal containers or bags according to manufacturer's directions, pressing out as much air as possible. 
• If necessary, use freezer tape around lid for a tight seal. 
• Label each container or bag with its contents, amount, and date.  Lay bags flat; add bags or containers to freezer in batches to make sure they freeze quickly.  Leave space between containers or bags so air can circulate around them. 
• When frozen solid, the containers or bags can be placed closer together. 
• Use frozen peaches within 8 to 10 months.

Squash pancakes? Yes, please!

Squash: Another fruit masquerading around as a vegetable.

          Most of us would call squash a vegetable without hesitation, but from a botanical standpoint squash is a fruit (because they contain the seeds of the plant - the same rationale of why tomatoes are actually a fruit).

         Squash has been around for a long time (some believe they are to have originated in Mexico and South American over 7,500 years ago along with corn and beans). In the Americas, we've been growing and serving squash for over 5,000 years. With the name "squash" being derived from Native American works meaning "something eaten raw." 

          There are two categories of squash:  summer and winter.  Generally, summer squashes are divided into four groups:  crookneck, zucchini (green & yellow), straightneck and scallop (pattypan).  They all have thin edible skins and soft seeds, and are low in calories, fat and cholesterol and are a good source of fiber, vitamin C and vitamin B6..  They have tender flesh with a sweet and mild flavor - and require little to no cooking.  

          It is recommended that squash be salted 15 minutes prior to cooking because of their high water content and blotted dry.  Dry heat cooking methods, such as stir frying, grilling, roasting or sautéing to avoid your squash turning into mush.  However, steaming and simmering in a sauce work well, too.  

          If you find yourself with too much summer squash on hand, you can save some for later by freezing the excess.  Wash and cut in 1/2-inch slices or grate.  Cook in boiling water for two minutes.  Drain and cool immediately in ice water.  Drain and package in freezer bags, leaving 1/2-inch of head space at the top.  Seal and freeze. 

       I'll leave you with these interesting tidbits about squash....

• Squash is one of the most important vegetable crops in New Jersey. 
• Squash is related to melons and cucumbers. 
• Different varieties of squad can be interchanged in recipes because they have similar texture and flavor (e.g., if a recipe calls for zucchini, you can substitute yellow squash if you don't have any zucchini on hand). 
• Pumpkins are a variety of winter squash. 

Sources:  about.com; livestrong.com; USDA

Bring on the peaches.

Better late than never... right?

Fungi of the Week: Mushrooms

          The first mushrooms were thought to be cultivated in Southeast Asia. French farmers grew garden beds in the 1700's which ended up being too small and too expensive. They later moved their crops to caves created when the stone for building Paris was quarried - this is where the name champignon de Paris originated. 
          There are over 38,000 varieties of mushrooms available, over 3,000 in North America alone, with varying colors, tex-tures and flavors. 

          There are so many varieties of mushrooms, both edible and toxic, that mass consumption is pretty much limited to those commercially grown varieties. Mushrooms are available fresh, dried and in powder form. While mushrooms are canned, pickled and frozen, drying mushrooms is the old-est and most commonly used way to preserve mushrooms. 

           According to Wikipedia, most of the table mushrooms we eat are all of the same variety, Agaricus bisporus. This variety includes favorites such as portobello, cremini and white button mushrooms.  What's the difference between these?  Just age.  The white button mushrooms are simply the youngest.  While the portobellow is the most mature of these mushrooms, making it essentially an overgrown white button mushroom. Since they are grown or longer, they develop the meaty cap for which they are notorious.

          Last, we have the cremini mushroom which is just in between these two varieties.  It's a moderately mature version of the white button mushroom (which is why it is similar in flavor) and younger than a portobello mushroom (which is why it is sometimes referred to as a baby bella or baby portobello). 

          If you don't eat up all your mushrooms right away, remember all mushrooms can be stored in the fridge or other 40-45°F environment. Mushrooms actually continue to grow after picking and refrigeration slows down their metabolism. Store mushrooms in your refrigerator crisper where they can benefit from cool air circulation. Keep partially covered to prevent them from drying out, but never store packaged fresh mushrooms without venting. Paper bags are a good storage alternative. And if you're looking for a tasty way to prepare these little morsels, try the recipe below.