[Ag-eq] what to do with all the produce!

[David Andrews]

Maybe it is my Southern U.S. childhood but I love Kale and other 
greens such as mustard greens, and collards.  You cop them up cook 
them in water with a little fatback, drain most of water, sprinkle 
with vinegar and chow down.

Dave

At 09:27 PM 6/29/2013, you wrote:
>I have no doubt that somewhere in deepest, darkest New Zealand, 
>there are people who eat, or have,
>eaten kale, but, with the exception of those rare individuals, the 
>chief consumers of that vegetable
>are sheep and cattle as it is grown as a winter feed crop.
>
>         Jewel
>
>--------------------------------------------------
>From: "Susan Roe" <dogwoodfarm at verizon.net>
>Sent: Saturday, June 29, 2013 5:28 AM
>To: "Agricultural and Equestrean Division List" <ag-eq at nfbnet.org>
>Subject: [Ag-eq] what to do with all the produce!
>
>LocalHarvest Newsletter, June 27, 2013
>photo by
>Green Gardens Farm
>
>Welcome back to the LocalHarvest newsletter.
>
>We've been hearing from many LocalHarvest users who are facing a new 
>challenge, and this month we
>hope to help address it. As more and more people sign
>up for a CSA or decide to shop at the farmers market, they find 
>themselves faced with an unforeseen
>conundrum: what to do with all the produce! No one
>likes to waste food, and few people can pull veggies out of the frig 
>and just start cooking,
>especially when their local farmers are introducing them to
>members of the plant kingdom that are entirely unfamiliar. 
>("Errr.... what is this thing and how on
>Earth do you eat it?") This month we are offering a
>few resources to help answer two of summer's persistent questions: 
>what else can you do with kale?
>And, what's for supper?
>
>The first cookbook is a new publication from the creators of the popular
> From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce,
>previously featured here and relied upon by many. The new book is called
>Farm-Fresh and Fast: Easy Recipes and Tips For Making the Most of 
>Fresh, Seasonal Foods.
>In addition to all the new recipes, this book is valuable for its 
>unique organization. Fruits and
>vegetables are grouped by anatomical type (e.g. leafy
>greens, roots) so that readers can learn how to make appropriate 
>substitutions within like types.
>Each section also includes several "master recipes" from
>which home cooks can absorb the basic template for making, say, a 
>blended vegetable soup, and then
>venture off on their own. If you like From Asparagus
>to Zucchini, you'll love
>Farm-Fresh and Fast.
>
>A second cookbook featuring myriad ideas for using fresh produce is 
>Cooking from the Farmers'
>Market. This one is full of beautiful full-color photos, making
>the paging through a pleasure in and of itself. Organized by major 
>produce ingredient, sweet recipes
>are interspersed with savory, so "Pork Tenderloin
>with Rhubarb Chutney" and "Tangy Rhubarb-Strawberry Pie" share a 
>page. This arrangement is ideal for
>those coming home from the market with a couple of
>bags of produce and no particular plan, as all the recipes for one 
>item are grouped together.
>
>Finally, I want you to know about another great book called
>Local Flavors: Cooking and Eating from America's Farmers' Markets,
>by well-known chef and cookbook author, Deborah Madison. Madison 
>visited markets all across the
>country and then wrote a cookbook that is as beautiful as
>it is informative. The 350 recipes are top notch. This is food my 
>family and I like to eat.
>
>If you're taking your commitment to eating local, seasonal food to a 
>new level this year, or need a
>shot of inspiration after a few years of eating local,
>set yourself up for success: get a good cookbook. We recommend the 
>ones mentioned above, but also
>encourage you to look for regional cookbooks focused
>on the fresh produce that grows in your area; there are sure to be a 
>few excellent ones on your
>bookseller's shelves. Having appealing recipes at your
>fingertips takes the intimidation out of working with vegetables 
>that are new to you, and makes the
>process of cooking even your old standbys something
>to look forward to.
>
>Thanks to the publishers of the first two books mentioned in this 
>article, we have five copies of
>each to give away to lucky LH newsletter readers!
>Sign up for the giveaway
>by midnight on Tuesday, July 9. If you're one of our randomly chosen 
>winners, I'll be in touch the
>following week!
>
>Until next time, take good care and eat well.
>Erin
>
>Erin Barnett
>Director
>LocalHarvest