Sandhills Farm to Table Newsletter "Neighbors Feeding Neighbors"
July 27, 2010
Dear Mav and Robin,
"If you want a place in the sun, you have to expect a few blisters. "
Loretta Young
We've heard this sunny summer Sandhills tune before.
Hot blazing sun and extreme heat of last week again played havoc with field crops. Sun scald and sun blisters damage the finest fruits, plants shriveled, blossoms dropped off plants - affecting crops weeks down the road. Well-draining soils turned drought-y. Another month of this before the relief of fall's cooler temps.
And still, our farmers come up with the best of their yield for us, "the neighbors." Thank goodness for this bit of rain to soften the harshness of late July. Along with our farmers, we are grateful.
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Subscriptions for Fall Produce boxesare coming in strong, and we have set the limit at 550. Don't get left out!
If you've been planning to subscribe, or have friends who are not members who have been wanting to join and get boxes, now is the time to sign up for eight weekly or four bi-weekly Fall Boxes.
You know we hate to disappoint anyone, but our current cramped quarters force us to deploy a cut-off number this year.
Help! Each week, a few people will email their changes by replying to this newsletter, explaining they don't know how to contact their Gathering Site Coordinators!
Fear not! This information is in every newsletter, and on the printed sheets in your box. If you scan the newsletter, near the bottom are the email addresses of your Gathering Site Coordinators.
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Along with summer blossom drop, we've experienced a drop-off of volunteers filling slots to help at the packing center, or canceling at the last minute.
Thanks to those stalwart volunteers who have already shown up and lent their hands to the packing process, some more than once.
Please, if you value the concept of a Coooperative (the operative word being "cooperation), and would like to see it continue next year, consider lending a hand. Of course we understand many people have committments during our Wednesday and Thursday packing mornings.
Still, with over 1,000 member-households, if only FIVE PERCENT of member-households volunteered someone only one morning, we'd more than cover our manpower needs.
Willing to strengthen local food systems, build community and help your neighbors?? Here's a note from Kelly Pritchard, our Volunteer Coordinator
Volunteer Opportunities:
"Come join us! We have spots on Wednesdays and Thursdays from 8:15-12:15 that need to filled in August for produce packing help at the main distribution site at Matthew's Market in Whispering Pines.
"It's fast paced, physical and fun and we invite you to come sweat it out with us and learn what it takes to pull off this aspect of your cooperative!
"Afterwards, stay and eat a freshly prepared lunch with us! Best salad in town! The dress is cool and comfortable and you need to be able to lift up to 15lbs. Please contact your volunteer coordinator Kelly Pritchard at kelly@sandhillsfarm2table.com if you are interested and she will email you the details!
"Also, we're compiling an 'on-call volunteer list' and are looking for members who have open schedules and are available to fill in multiple roles at the last minute! You?"
In our box this week are sweet blueberries from the youth of the "4-H Blueberry Project" and "Eagles Nest Farms." Ripe tomatoes from Billy Carter Farms and CV Pilson farms. Wonderfully sweet July peaches from PeeDee Orchards. Another personal size watermelon ("we planted this batch behind the strawberries" said Billy) from Billy Carter Farms. Our famers managed to eke out another week of sweet corn, this being bicolor from David's Produce; a little more okra from David's also , butter lettuce from GreenHaven Farms. Eggplant from David's and Billy Carter Farms, along with a great eggplant dip recipe from eggplant-lover Dr. Andrew Weil, MD.
BILLY CARTER FARM "IMAGINATION" ICEBOX WATERMELON
IMAGINE...
Our farmers continue to surprise us. Despite the dryness, Billy Carter Farm harvested a last crop of watermelon, planted after his strawberries were plowed under. He offers us this dark-rinded treat of "Imagination" watermelon this week. As far as we can tell, this is the very last watermelon of the 2010 season.
Ingredients: Watermelon, fruit skewers, and a variety of fruit for garnishing.Preparation: Def. Check out the link. Its worth the extra second!" But, while we're on watermelon whimsey... how about deploying those cookie cuttters? You could have...
festive fruit stars
"A sweet, all fruit treat"
Ingredients:watermelon banana blueberries lemon juice toothpicks fondant cutter set"
1. Cut watermelon into 1/2 inch slices, cut into desired shapes with small fondant cutters.
2. Cut banana into slices, cut into desired shapes, sprinkle with lemon juice to prevent browning.
3. Stack banana on top of watermelon.
4. Skewer blueberry onto tooth pick and stick into watermelon and banana.
If possible, use those cute flag toothpicks. If making for small children, you can use cut straws or drink stirrers
The fondant cutters I used are from Wilton and are available at larger craft and department stores.
This is cute for Memorial Day, or Fourth of July :)"
BILLY CARTER FARM AND CV PILSON FARM TOMATOES, GREEN PEPPER
GOT BLENDER?
GOT SUPPER!
(Did you take advantage of the incredible bulk tomato buy of the last three weeks?
Our grower has caught up now, and thanks you all for the fast response - when produce is ready, it's ready. By now, you should have scores of canned or roasted tomatoes.)
For a sneak peak at what you can do with the intensified flavor of a roasted tomato, do a google seach on roasted tomato recipes. Whether you roasted your haul or not, here's a Roasted Tomato Soup recipe that you an make fresh, with current box ingredients. The roasting process really intensifies the taste and delivers the flavor
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Pasta With Fresh Tomato Sauce
Total Time: 20m
Ingredients
12 ounces linguine
1 1/2 pounds beefsteak tomatoes, quartered
2 tablespoons extra-virgin olive oil
1 clove garlic, chopped
kosher salt and black pepper
1/2 cup fresh basil, chopped
1/4 cup grated Parmesan (1 ounce)
Directions
Cook the pasta according to the package directions. Drain the pasta and return it to the pot.
Meanwhile, in a food processor, puree the tomatoes, oil, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper.
Toss the pasta with the tomato sauce and half the basil. Sprinkle with the Parmesan and the remaining basil before serving.
By Kate Merker, July 2009
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Maria DiGiovanni, a student at the Culinary School at Sandhills Community College, offers:
"Here are some tomato recipes. Firstly is my recipe for tomato anchovy sauce from my Sicilian heritage. This is a 15 minute meal:
1 can anchovies 4-6 cloves chopped garlic 2-4 ripe tomatoes, chopped Handful of fresh basil Olive oil Pasta
・ Boil water for pasta, while water is boiling for the pasta... ・ In a separate pan, sauté garlic in olive oil ・ Add one can of anchovies and cook down until they disintegrate ・ Add some of the pasta water to the anchovy sauce ・ Turn off heat and add the chopped tomatoes and basil ・ Boil pasta to al dente ・ Drain pasta, reserving some of the pasta water ・ Toss pasta with anchovy sauce ・ Add back some of the pasta water so it remains juicy and not dry ・ Serve and eat. ・ Grated parmesan cheese or red pepper can be added to individual taste.
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Or for the more adventursome, if you like seafood and saffron-scented rice, fresh tomatoes are part of a Classic Spanish paella.
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Vegetables for breakfast, or a quick 'n light evening meal? What better way to get a running start on you "Five to Nine a Day?" Here's a way to use your green pepper, and though not specified, tomatoes are great in BREAKFAST OMELETTES too.
How to Make a Denver Omelette
Instructions
Things You'll Need:
2 eggs
2 tsp. butter
1/3 c. sliced fresh mushrooms
2 bias-sliced green onions
1/4 c. green bell peppers
1/4 c. fully cooked hams cut into julienne strips
1/4 c. green bell peppers
Black Pepper, salt
Make the filling: Melt 1 tsp. butter in a small skillet over medium heat. Add mushrooms, bell pepper and green onions.
Cook the vegetable mixture until tender. Stir in ham and heat through; season with salt and pepper. Set aside in a small bowl but keep warm.
Beat the eggs together and season to taste with salt and pepper.
Heat the skillet again, this time on medium-high heat. Add the butter to the skillet. When the butter stops foaming, add the eggs.
Let set for 30 seconds.
Lift the edges of the omelet so that the uncooked egg runs under the cooked edges, coming into contact with the hot pan. Shake and tilt the pan to move the uncooked egg.
Keep lifting the edges and tilting the pan to distribute the egg.
When the top of the omelet is set but still moist and soft (after about 2 minutes), spread the the filling over one side of the omelet.
Fold the other half of the omelet over the filling, and slide it onto a plate.
PEE DEE FARMS "CONTENDER" + "BELLE OF GEORGIA" PEACHES
Peach, Belle of Georgia,Prunus persica
This week's fruits from our "peach specialist" Chesley Greene - a man who has been raising peaches exclusively for over 30 years - are "Contender" and the famous "Belle of Georgia" peach (while we'try to put some of both in every box, with tender peaches it's truly "luck of the draw.")
We had a taste of "Contender" last week, the large sweet yellow-fleshed freestone. Besides being a great peach for canning, Contender is good in salads because it possesses a non-browning tendency - it holds its color.
The "Georgia Belle" is a famous white peach, similar to our "Mystery Whites" last week only less tender, and a little smaller this year. (An extremely tender but very sweet peach, the Mystery Whites are genuinely a rare local treat, something not bred to be shipped long distances. Hence, you may have noticed some bruising - but also an incredible, very juicy flavor).
We are very lucky to be able to include a variety of truly great-tasting peaches in our Sandhills boxes.
Said an NCSU publication lamenting the decline of fresh peach consumption:
"Peaches being sold at the large retail chain outlets are primarily from the west coast or the Southern hemisphere that have been picked immature and shipped long distances taking up to three weeks. This inferior quality fruit, although very pleasing in appearance, is then sold to the consumer who will not buy another peach. "
All the whites in general are prone to bruising, but we don't want to leave these elegant, local treats out of your box. Try to work around the tendency to taste something exceptionally delicious that won't stand up to the rigors of commercial shipment. These are "the real deal," not "notional supermarket peaches," as food writier Michael Pollan might call them.
Back to the white-fleshed Belle of Georgia. Some call this HEIRLOOM PEACH "The Queen of Peaches." Extremely sweet and juicy, it's only flaw is that it doesn't ship well.
"I thought people might like to taste a 19th century peach," says Chesley. "Introduced in the 1800s, it used to be the most famous white peach in the world, and is still good enough to have stuck around centuries later. Some people still think it's the finest white peach around."
Like all the whites, it does brown quickly, so if not eating fresh, dip in lemon-water to preserve color.
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Pork Chops with Peach-Ginger Chutney
"When fresh summer peaches are in abundance, use them in this quick dinner to lend a sweet-spicy note to juicy pork chops. A serrated peeler makes quick work of peeling peaches, but if you don't have one, blanch the peaches in boiling water for about 30 seconds to loosen the skins.
Serves four.
What You'll Need 2 medium peaches (about 3/4 lb.), peeled, pitted, and chopped One 3-inch piece fresh ginger, peeled and cut into 4 thick coins 1 large shallot, chopped 2 tsp. granulated sugar 1 large sprig fresh thyme Kosher salt and freshly ground black pepper 3-1/4 oz. (3/4 cup) all-purpose flour 4 (3/4-inch-thick) boneless pork loin chops 1/4 cup extra-virgin olive oil
THERE'S PROBABLY LITTLE HEALTHY ABOUT THIS OTHER RECIPE BUT THE PEACHES THEMSELVES, but every once in awhile it's fun to do something creative and tasty.
Fried hand pies are a southern tradition; this one makes the most of summer
For the dough 11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour 2-1/2 tsp. granulated sugar 3/4 tsp. kosher salt 4-1/2 oz. (9 Tbs.) cold unsalted butter, cut into 16 pieces 1/4 cup plus 3 Tbs. whole milk 1 tsp. fresh lemon juice
For the filling 1 lb. 2 oz. firm-ripe peaches (2 large), peeled, pitted, and cut into 1/2-inch dice (2-1/2 cups) 1-1/3 cups granulated sugar 2 tsp. fresh lemon juice 1/8 tsp. kosher salt 1/2 Tbs. cornstarch 1-1/2 Tbs. hot pepper jelly 1-1/8 tsp. cinnamon Pinch plus 1/8 tsp. cayenne Peanut or canola oil, for frying
Make the dough
Tip: The lemon juice in the pastry helps produce a flaky, tender crust. Gluten, responsible for tough pastry, develops when flour is combined with liquids. The addition of an acid inhibits this process.
Put the flour, sugar, and salt in a food processor. Add the butter and pulse until the mixture resembles coarse meal, 8 to 10 pulses. Add the milk and lemon juice and pulse until the dough just starts to come together, 8 to 10 pulses more. Do not overprocess. Turn the dough out onto a clean work surface, gather it into a rectangle, and flatten slightly. Wrap it in plastic and refrigerate for at least 2 hours and up to 3 days.
Line a rimmed baking sheet with parchment. On a lightly floured surface with a lightly floured rolling pin, roll out the dough until it's 1/8 inch thick. Cut the dough with a 4-inch round cookie cutter into 12 circles. (If necessary, gather the scraps and reroll once.) Shingle the dough on the prepared baking sheet. Refrigerate.
Make the filling
Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl in the water.
In a heavy-duty 3-quart saucepan, combine the peaches with 1/3 cup of the sugar, the lemon juice, and salt. Cook over medium-low heat until the peaches have softened and released some of their juices, about 5 minutes.
In a small bowl, combine the cornstarch with 1 Tbs. cold water. Add the slurry to the peach mixture and cook over medium-low heat until thickened, about 1 minute. Add the hot pepper jelly, 1/8 tsp. cinnamon, and a pinch of cayenne. Remove from the heat and stir to blend. Transfer the mixture to the bowl in the ice bath and cool.
Assemble the pies
Brush the perimeter of each dough round with water. Put a rounded tablespoon of filling in the center of each round. Fold the dough in half to form a half-moon shape and pinch the edges together to seal. Refrigerate, covered, for at least 15 minutes and up to 24 hours before frying.
Fry the pies
Combine the remaining 1 cup sugar, 1 tsp. cinnamon, and 1/8 teaspoon cayenne in a shallow bowl and reserve.
Have ready a large rimmed baking sheet lined with paper towels. Fill a 10-inch skillet (preferably cast iron) with 1/2 inch of oil. Clip a candy thermometer to the side of the pan, making sure it doesn't touch the bottom. Heat the oil to 365°F and fry the pies in two batches until golden-brown, 1 to 1½ minutes per side. With a slotted spoon, remove the pies from the pan, drain on the paper-towel-lined baking sheet, and then dredge in the cinnamon-sugar. Serve warm or at room temperature. These pies are best the day they're made.
peaches, with hot pepper jelly and a hint of cayenne for a spicy kick.Yields twelve.
BILLY CARTER FARM + DAVID'S PRODUCE EGGPLANT
With summer's blast furnace, you can count on some heat-loving and healthful vegetables, okra being one, eggplant another.
This week, we'll have either Italian (round) or Japanese (long, skinny) eggplant in our box. Luck of the draw, and the flesh is equivalent, roasting or grilling up just fine.
Here's one delicious way to use your box veggie:
Dr. Andrew Weil's Eggplant Dip
"Eggplant Dip has a great texture with a tangy, vinegary, seasoned taste that is mellowed with the pita. You also can smear the dip inside warm crepes for a different kind of presentation."
Food as Medicine "Rich color in vegetables usually indicates abundant heart-healthy antioxidants, and deep-purple eggplant is no exception. Eggplant is a particularly good source of an antioxidant called chlorogenic acid, which is among the most potent plant-based free-radical scavengers ever discovered."
Ingredients
1 eggplant (1 1/2 pounds) 1/2 medium onion, grated or finely chopped 2 tablespoons capers 2 tablespoons freshly squeezed lemon juice 1/4 cup extra-virgin olive oil 1/2 teaspoon dried oregano 1/2 teaspoon salt or to taste 3/4 teaspoon freshly ground black pepper 1 tablespoon red wine vinegar 4 pitas 1 tomato, peeled, seeded and diced 1 tablespoon chopped fresh parsley
Instructions
1. Preheat oven to 375° F.
2. Set the eggplant on a baking pan or dish and pierce it a few times with a knife. Bake it until it becomes soft, about 30 minutes; it should pierce easily with a fork. Remove it from the oven and let cool. When completely cooled, peel the skin off and put the flesh into a blender or food processor. Add the onions, capers, and lemon juice. Turn on the machine, then gradually add the olive oil. Continue to blend until the eggplant is smooth and creamy. Transfer to a bowl and stir in the oregano, salt, pepper, and vinegar.
3. Warm the pitas briefly on a baking sheet, then cut each of them into 8 wedges. Arrange them on a plate or platter. Just before serving, stir the tomato and parsley into the dip.
" Eggplant, Heirloom Tomato, and Buffalo Mozzarella Stacks"
Fresh mozzarella is great at soaking up flavors; in this recipe it's enlivened by olive oil infused with thyme, marjoram, and lemon. One of the best things about this quick dish is that it works as a light lunch or as an appetizer.
Serves four.
What You'll Need 1/4 cup extra-virgin olive oil 2 tsp. chopped fresh thyme 1 tsp. chopped fresh marjoram 1 tsp. finely grated lemon zest Pinch crushed red pepper flakes (optional) Kosher salt and freshly ground black pepper 12 (1/4-inch-thick) slices heirloom tomatoes (from 3 to 4 medium) 8 (1/4-inch-thick) slices eggplant (from 1 medium eggplant) 2 balls buffalo mozzarella (5 to 7 oz. each), cut into 8 slices
Peel and seed tomatoes; cut into small pieces and place in a large, non-reactive sauce pan, stock pot or Dutch oven. Add sliced okra, salt and pepper. Cover the pot and simmer gently for 15 minutes. Add lima beans; simmer for another 15 minutes, then add the corn. Cook 20 minutes longer; add butter and stir. Serve as a side dish. Serves 4 to 6.
Help! Boxes cost over $1.30 each. With over 700 box subscribers (some biweekly), that's allotta jack!
Help keep Co-op costs (and thus annual memberships) down.
Gentle Reminder to bring your boxes back this week, if you didn't pack into other containers. Lots of member are bringing cloth bags. A cooler with a gel pack would be nice if you are not going straight home.
Your boxes are easy to break down flat without ripping the tabs. Ask your Gathering Site Coordinator to show you. Takes two fingers.
We know YOU know this, but for everyone else, remember to remove your produce from the box as soon as you get home. Lettuce, etc are tender and sour quickly in warm plastic.
1. In a large bowl, combine lettuce, onion, blueberries, and walnuts. Drizzle with half of the Blueberry Vinaigrette, tossing to coat. Serve remaining vinaigrette on the side. Garnish with crumbled blue cheese, if desired.
"THE 4-H BLUEBERRY PROJECT" AND "EAGLES NEST FARM"
The blazing heat has been hard on the berry bushes too this week.
Drip irrigation definitely helps, and luckily two of our suppliers have it - and were able to cobble together enough berries to again offer a full pint. Hurray!
Easy Peach Blueberry Cobbler
Mmmm... So good and so easy Peach Blueberry Cobbler Recipe (no dough)
1/4 cup butter or margarine 1 cup all purpose flour 3/4 cup sugar 2 teaspoons baking powder 1/2 cup milk 2 cups fresh or frozen sliced peeled peaches 2 cups fresh or frozen blueberries 1/2 cup sugar
Directions: Heat oven to 350° Melt butter in 2 1/2 quart baking dish. Set aside. In medium bowl, combine flour, 3/4 cup sugar and baking powder; add milk; and stir until blended. Spoon batter over butter in baking dish; do not stir. Combine peaches, blueberries and 1/2 cup sugar; spoon over batter. Do not stir. Bake at 350 degrees F for 45 to 55 minutes until dough is lightly brown. Serve warm with ice cream, if desired. Serves/Makes: 6 Source: EasyBlueberryRecipes.com
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Besides fresh eating, oatmeal, blueberry pancakes and muffins, etc, a delicious way to stretch your berries is in the form of a fruit dressing for fresh salad. There are many recipes out there, but here's one for a summertime
Blueberry Vinaigrette
"Though I know that people can be very set in their ways when it comes to dressings, I'm not a stickler for any one type of salad dressing. Thick or thin, creamy or vinegary, tart or sweet-I like all types, depending on my mood and the contents of my fridge. I just require that dressing be tasty, fresh, and low in fat.
This dressing meets all of those requirements. It's sweet and tangy in the right proportions and gets its thickness and body from fresh blueberries rather than from added fat. I used my Vitamix to blend it to almost-smoothness (the tiny blueberry seeds remain unblended, as you can see from the photo below) but any blender that's capable of pureeing small quantities should do the trick. Drizzle it over a bed of fresh lettuces sprinkled with tomatoes, walnuts, and a few whole blueberries for a summertime-only treat.
Due to the blueberries' natural pectin, this dressing will quickly begin to gel after a few minutes. Use immediately or blend in additional liquid to make it pourable.
1/2 cup blueberries, fresh or frozen (but fresh is best) 1 tablespoon apple juice 2 tablespoon red or white wine vinegar 2 tablespoons soy yogurt (or use water or additional apple juice) 1 teaspoon shallots, coarsely chopped 1/8 teaspoon salt 1 pinch stevia (or other sweetener, to taste) Freshly ground black pepper to taste
Puree all ingredients in blender until relatively smooth. Drizzle over salad and serve.
Servings: 4
Nutrition Facts Serving size: 1/4 of a recipe (1.3 ounces).
Percent daily values are based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
We have hopes of bringing her down for a cooking demo in the fall. In the meantime, check out her books here.
HOW TO CONTACT YOUR GATHERING SITE COORDINATORS
Gathering Site Coordinators
Pinehurst - Village Chapel ........ Ann McAllister: apmca@nc.rr.com
Robbins - Deep River Coffee ...... Christy Gibbons: deeprivercoffee165@yahoo.com
Carthage - Co-op Ext. Ag Center ..........John Wilson: jhw1353@hotmail.com
Southern Pine - S.P. Elementary ... Kathy Byron: southernpinesf2t@gmail.com
Aberdeen - The Poplar Knight Spot .........Janet Kenworthy: theroosterswife@yahoo.com
West End - W.E. Presbyterian Church ........ Kim Auman: WestEndGather@sandhillsfarm2table.com
Pinehurst - P. Elementary School ............... Kathy Byron & Deb Fry: sf2tpinehurst@gmail.com
Vass / Whispering Pines - The New Matthews Market. ....... Melinda Katz & Bonnie Klein: MatthewsMarketGather@sandhillsfarm2table.com
PRESERVING CLASSES
There will be more preserving classes! We've had eight already.
Watch your email for more class notices in August.
AGNES EVANS of Cooperative Extension, our teacher for all things preserved, also wants to remind you to be FREEZING berries, peaches and more as you go along the season for an upcoming HOMEMADE HOLIDAY KITCHEN GIFTS class. For complete info on how to freeze, visit: http://www.uga.edu/nchfp/how/freeze.html Agnes' tip: Purchase your pectin now. If you choose to make jams from frozen fruits in the coolness of fall, canning supplies are scarce!
Article Headline
REMINDER:
SUBSCRIBE NOW FOR FALL BOXES
Don't get shut out!
SF2T is currently accepting subscriptions for the 8-week Fall season. Deliveries will begin September 8-9 and run through October 27-28. As with the Spring/Summer subscriptions, you'll need to make three choices:
- One of two box sizes, standard ($21each) and family ($38 each), - Weekly (8 boxes) or every other week (4 boxes) deliveries, - And which of 8 convenient Gathering Sites to choose from for pick ups.
The 2010 number of fall subscriptions accepted is limited to 550, on a first come, first serve basis, so don't delay. For full details and to subscribe, visit our website www.sandhillsfarm2table.com
AND IF YOU HAD FRIENDS WHO WERE DISAPPOINTED NOT TO GET A SUMMER BOX?Direct them to the website to first join as members. Then they are free to subscribe as any other member.
We are in discussions with a couple of local producers about obtaining pastured-raised meat as an add-on over the winter (and perhaps even fall) , so you won't want to miss out.
"I always wondered why somebody didn't do something about that. Then I realized I was somebody." --Lily Tomlin
We keep saying, "We're all in this together," and your responses have proven this! Thanks to all who offered to&
