CSA Meeting TONIGHT!

Calling all interested Fresh Gatherings' Harvest CSA members!

There will be an informational meeting tonight at 5:30 PM in Fresh Gatherings Cafe tonight!  Anyone is welcome to come learn about the program.  We will clarify details of the program and answer any additional questions at this time.  If you are unable to attend and are still interested, there will be additional meetings on Monday, March 25th and Tuesday, April 30th.  Limited space in our CSA program is available, so contact veggie@slu.edu if you are interested in becoming a member!

Fresh, homemade snacks will be available!

Image:  Week 7 2012 Full share, Fresh Gatherings' Harvest CSA

Sign up for Fresh Gatherings' Harvest CSA!

It's that time of year again! 

 

 

Fresh Gatherings' Harvest CSA program is now accepting commitments for the 2013 season!

Fresh Gatherings'  Harvest is a community supported agriculture (CSA) program that partners with local farmers to supply you with quality, local produce. For those of you who are not familiar with Fresh Gatherings, it is a sustainable café located in the Allied Health Professional Building on Saint Louis University’s Medical campus. We are run by the Nutrition and Dietetics department within the Doisy College of Health Sciences. Our goal is to support local farmers, run our café in an eco-friendly way, and provide you with the best of what St. Louis offers. The mission is to eat locally and impact globally.

 

This year we are extending from 20 weeks to 24 weeks, running from Friday, May 17 through Friday, October 25.  We have half an full sized shares available. Interested in becoming a member?  Contact veggie@slu.edu for more information! 

Images: Week 8 2012 Full share, Fresh Gatherings' Harvest CSA

                Week 11 2012 Half Share, Fresh Gatherings' Harvest CSA

National Banana Bread Day

February 23 is National Banana Bread Day!

To celebrate, here are some facts, courtesy of HealthDiaries.com, about the #1 fruit of the USA!

• An individual banana is called a finger.  A bunch of bananas is called a hand. 
• The word banana comes from an Arab word banan, meaning finger. 
• The banana "tree" is not really a tree, but a giant herb.  The banana is the fruit of this herb. 
• It is believed by many experts that bananas were the first fruit cultivated by humans.
• Alexander the Great first came across bananas in India in 327 B.C.
• Bananas were introduced to the United States at the 1876 Philadelphia Centennial Celebration, where they were sold wrapped in foil for 10 cents each.  
• Worldwide, bananas are the fourth largest fruit crop. 
• About 50% of people who are allergic to latex are often also allergic to bananas.
• In Uganda, bananas are such a big part of the diet that the same word, matooke, is used for both "food" and "banana."
• The banana split was invented in 1904 by 23-year-old David Evans Strickler, an employee at the Tassel Pharmacy soda fountain in Latrobe, Pennsylvania.  

...And to celebrate, here's a recipe for to make on Saturday - National Banana Bread Day!
 

Banana Banana Bread

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas

Preparations 

1. Preheat oven to 350 degrees F.  Lightly grease a 9x5 inch loaf pan. 
2. In a large bowl, combine flour, baking soda, and salt.  In a separate bowl, cream together butter and brown sugar.  Stir in eggs and mashed bananas until well blended.  Stir banana mixture into flour mixture; stir just to moisten.  Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean.  Let bread cool in pan for 10 minutes, then turn out onto a wire rack.  Makes 1 loaf.  

Note: Try adding cinnamon or nutmeg to spice the banana bread up.  Or, try some add-ins like chocolate chips, nuts, or dried berries!

Recipe courtesy of AllRecipes.com

Images: Bananas, Banana Bread

Chocolate Mint Day!

February 19th is Chocolate Mint Day!

There is little that beats the classic combination of chocolate and mint.  From ice creams to cookies to candy bars, there are endless ways to enjoy this mixture.  Few may know, but Chocolate Mint is actually a variety of mint - you can grow it yourself! 

Chocolate Mint smells like a peppermint patty - cool, refreshing mint wrapped up in smooth chocolate.  The mint family is full of fast-growing plants that love to spread out.  Being a variety of mint, Chocolate Mint has a tendency to take over a growing space.  Unless you have an isolated area or don't care if it creeps around your yard, try planting it in a pot to help contain it.  Harvest it regularly by pinching off the tops of stocks - this will keep it growing!  Use Chocolate Mint in tea (mint helps with digestion), try adding some sprigs while you eat fresh strawberries, or muddle it when you make your next mojito!

If you're not feeling like snacking on Chocolate Mint leaves this day of celebration, no worries!  Here's a recipe for a sweet treat:

Low Calorie Chocolate Mint Cookies

Ingredients

•  1 cup all-purpose flour
• 1/3 cup unsweetened cocoa
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 5 Tablespoons butter, softened
• 3/4 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup mint chocolate chips (or mint M&M's)

Preparation

1. Preheat oven to 350 degrees F. 
2. In a large mixing bowl, combine the dry ingredients (flour through salt).
3. In a separate bowl, cream the butter and sugar together on high speed for about 2 minutes.  Add the egg and vanilla, and beat until well-combined.  Add the flour mixture, 1/4 cup at a time, and mix until combined.  Fold in the mint chips.
4. Drop the dough by teaspoon-fulls onto a large baking sheet coated with cooking spray.
5. Bake for 10-12 minutes, or until no longer doughy.  Cool completely on a wire rack.  Makes 2 dozen.

Recipe courtesy of About.com 

Images:

Chocolate Squares and Mint
Chocolate Mint Plant
Chocolate Mint Cookies

National Pancake Week

The week of February 10-16 is National Pancake Week!  In honor of this wonderful week, here are some pancake recipe tips for you, followed by a recipe for fluffy pancakes!

Preheat the oven to 200 degrees F and have a baking sheet or heatproof platter handy.  If you have limited space and can only make a couple pancakes at a time, flip them onto the baking sheet and pop them in the preheated oven to stay warm!

Swap out 1/4 cup applesauce for one egg. 

Did someone drink the last of your milk when you were just about to use it in your pancake recipe?!  No problem - use water instead!

After your pour the batter on the griddle, cook until the surface of the pancakes have some bubbles and a few have burst before you flip to cook the other side. 

Good Old-Fashioned Pancakes

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 Tablespoon white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons melted butter (or vegetable oil)

Preparation

1. In a large bowl, sift together the flour, baking powder, salt, and sugar.  Make a well in the center and pour in the milk, egg, and melted butter (or vegetable oil); mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat.  Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.  Brown on both sides and serve hot. 

Recipe Courtesy of AllRecipes.com

Valentine's Dessert

With St. Valentine's Day upon us, show someone you love how much you appreciate them by making this dessert.  Don't have enough time to make pudding from scratch?  Just make the pomegranate compote on your own and use a mix for the pudding!

New to using pomegranates?  No worries - here are some tips to get you going:
To seed a pomegranate, fill a large bowl with water.  Lightly score the fruit into quarters from crown to stem end, cutting though the skin but not into the interior of the fruit.  Hold the fruit under water, break it apart and use your hands to gently separate the plump seeds (arils) from the outer skin and white pith.  The seeds will drop to the bottom of the bowl and the pith will float to the surface.  Discard the pith.  Pour the seeds into a colander.  Rinse and pat dry.  Seeds can be frozen for up to 3 months.  

Valentine's Vanilla-Pomegranate Parfaits

Ingredients
  Pomegranate Compote

• 2 Tablespoons sugar
• 2 teaspoons cornstarch
• 1 cup pomegranate seeds 
• 2/3 cup pomegranate juice
• 1 Tablespoon lemon juice

  Pudding

• 1 cup low-fat milk
• 3/4 cup half-and-half
• 1 vanilla bean, halved lengthwise, or 2 teaspoons vanilla extract
• 1 large egg
• 1 large egg yolk
• 1/3 cup sugar
• 1 1/2 Tablespoons cornstarch
• 1 Tablespoon butter
• 1/2 cup pomegranate seeds for garnish
• 6 mint sprigs for garnish

Preparation

1.  To prepare compote:  Mix 2 Tablespoons sugar with 2 teaspoons cornstarch in a small saucepan.  Add pomegranate seeds, pomegranate juice, and lemon juice; stir to combine.  Bring to a boil over medium-high heat and cook, stirring, until syrupy, about 5 minutes.  Transfer to a small bowl.  Refrigerate while you prepare the pudding. 
2.  To prepare the pudding:  Combine milk and half-and-half in a medium heavy saucepan.  Scrape in seeds from vanilla bean (or add vanilla extract).  Bring to a simmer over medium heat.  Remove from the heat, cover and let steep for 5 minutes.  
3. Meanwhile, whisk egg, egg yolk, 1/3 cup sugar and 1 1/2 Tablespoons cornstarch in a medium bowl.  Reheat the milk mixture just until steaming.  Carefully whisk one-third of the steaming milk into the egg mixture.  Pour the egg-milk mixture back into the pan.  Cook over medium heat, whisking constantly, until very thick, 2 to 3 minutes.  Remove from heat and whisk in butter.
4. To prepare parfaits: Divide the pomegranate compote among six 6-ounce (3/4 cup) parfait glasses, ramekins, or other small dessert cups.  Spoon the pudding mixture over the compote.  Cover and refrigerate until the pudding is well-chilled and firm, at least 3 hours.  To serve, garnish each parfait with pomegranate seeds and a mint sprig, if desired.
5. To make ahead, prepare the compote (Step 1), cover, and refrigerate for up to 1 day.  Cover and refrigerate parfaits for up to 8 hours.  

Recipe Courtesy of EatingWell.com

White Bean Delight

If you're looking for an easy, new favorite recipe, look no further.  This recipe takes a quick 35 minutes until it's ready to come out of the oven.  Try this out some night when you're thinking macaroni and cheese sounds good!  Or, make this dish whenever you have a minute and store it covered int he refrigerator for up to 4 days.  Reheat covered in a 350 degrees F oven for about 20 minutes. 

White Beans with Cheese and Basil

Ingredients

• 1 1/2  cans (14-19 ounces) cannellini or other white beans, drained, 1/3 cup liquid reserved
• 1 Tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 1 1/2 tablespoons chopped fresh basil
• 3 Tablespoons grated Parmesan or Romano cheese

Preparation

1. Preheat oven to 425 degrees F. 
2. Place the beans and reserved liquid in a large mixing bowl and partially mash the beans against the side of the bowl with a wooden spoon.  Stir in the oil, salt, garlic powder, and pepper.  Mix in the basil.  Place in shallow 2 to 3 cup baking dish, and sprinkle with the cheese.  Bake until bubbling, 15 to 20 minutes.  Serve hot or warm.  Yields 6 servings. 

Recipe courtesy of OrganicGardening.com

Grow Your Own

Interested in growing your own food but unsure of where to start?  Have you been growing your own food, but are looking for others who are doing the same?  Are you interested in starting a community garden in your own neighborhood?  If you're asking yourself these questions, or maybe similar ones, register now for Gateway Greening's 4th Annual Saint Louis Community Garden Summit!

 Gateway Greening is a local nonprofit organization working to spread community and youth-focused gardens across the St. Louis area.  Come join Gateway Greening as they welcome national experts on community gardening, horticulture, and community development.  Participate in networking opportunities with gardeners and people working in sustainable practices across the region.  Attend breakout sessions throughout the afternoon.  Learn, dream, discover new things and meet new people!

The event is coming up on Saturday, February 16th from 9am-4pm at St. Louis University High School.  There is a small fee to attend, with a discount if you are a community gardener yourself!  Check out Gateway Greening's website for more information, and to register!

Super Healthy Stuffed Mushrooms

These mushrooms can be stuffed and ready for the oven several hours in advance, just keep them refrigerated until you're ready to bake and serve them.  Just heat them for an extra 5 or so minutes in the oven if you do refrigerate first.  

Ultimate Stuffed Mushrooms

Ingredients

• 20 fresh mushrooms (local cremini mushrooms or white button will work best!)
• 3 Tablespoons butter
• 2 Tablespoons finely chopped onions
• 2 Tablespoons finely chopped red peppers
• 14 whole wheat crackers, finely crushed (about 1/2 cup)
• 2 Tablespoons grated Parmesan cheese
• 1/2 teaspoon Italian seasoning

Preparation

1. Preheat oven to 400 degrees F. 
2. Remove stems from mushrooms.  Finely chop enough stems to measure 1/4 cup.  Discard remaining stems or refrigerate for another use.  (Here's a trick: Use a melon baller to carefully scoop a little mushroom flesh from each mushroom cap after removing the stem.) 
3. Melt the butter in a large skillet on medium heat.  Add chopped mushroom stems, onions and peppers; cook and stir until tender.  Stir in cracker crumbs, cheese and seasoning; spoon into mushroom caps. (Another trick: use the melon baller to easily scoop the filling mixture into the mushrooms!)  Place stuffed mushrooms on a baking sheet.
4. Bake 15 minutes or until heated through. 

 Recipe courtesy of Kraftrecipes.com

 

Super Healthy Baked Buffalo Wings

Skip the frying this Super Bowl Sunday - these wings are baked to perfection! Be sure to leave enough time to let you wings marinade for 30 minutes, then bake for about another hour.   

Baked Buffalo Wings

Ingredients

• 3 pounds drumlettes and wings
• Kosher salt and freshly ground pepper
• 1 Tablespoon butter
• 6 sprigs fresh thyme
• 10 garlic cloves, crushed
• 3/4 cup hot sauce

   For the blue cheese dip:

• 1 cup low-fat (plain) Greek yogurt
• 1/2 cup blue cheese crumbles  
• Scallions to garnish 

Directions 

1.  Preheat oven to 375 degrees F, and lightly grease an oven-proof pan. 
2. In a large bowl, generously season drumlettes and wings with kosher salt and freshly ground black pepper. 
3. In a saute pan over low heat, melt butter.  Add thyme and garlic to allow to simmer for 3 minutes.  Once thyme and garlic become aromatic, add hot sauce and stir. 
4. Pour entire mixture over chicken and toss to coat.  Allow wings to marinate in the fridge for about 30 minutes. 
5. Meanwhile, combine blue cheese and low-fat Greek yogurt in a small bowl.  Mix well, and refrigerate. 
6. Transfer chicken to oven-proof baking dish and place in the oven.  Bake 30 minutes; with tongs or a fork, flip and baste wings. 
7. Bake for 25 minutes more, occasionally basting wings while they're in the oven. 
8. Remove pan from oven, and allow wings to slightly cool in pan.  Baste with juices, and serve with blue cheese dip!

Serves 6. 

Recipe Courtesy of FitSugar.com