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

[Susan Roe]

Oh yes!  David, don't forget a little sweet onion tossed in as well.

Susan
dogwoodfarm at verizon.net
----- Original Message ----- 
From: "David Andrews" <dandrews at visi.com>
To: "Jewel" <jewelblanch at kinect.co.nz>; "Agricultural and Equestrean 
Division List" <ag-eq at nfbnet.org>
Sent: Saturday, June 29, 2013 8:40 PM
Subject: Re: [Ag-eq] what to do with all the produce!


> 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
>
>
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