Dena’s Tips 10/7/11

Hello Members,

The Apples

I originally did not want to include the blemished apples in a share to our members, but I changed my mind after eating them for a week. This situation of cosmetically challenged but really crips and juicy fruit is kind of why we have a CSA – this benefits both our members and a local farmer that we have an ongoing relationship with. Grant, the farmer, would not be able to sell this fruit to a store and wasting it seems like a bad idea for many reasons. Because of that killer frost in February, there is not a lot of fruit in New Mexico this year. We will be offering these apples as a special order item on our marketplace, both in 10 pounnd bags or a 40# box for a few more weeks; these crunchy sweet treats will also be in a share again.

The Sauerkraut

Try the fresh Gemini Farm sauerkraut as a tangy substitute for lettuce on sandwiches – it is the ingredient which makes a “Rueben” – good with veggie burgers and turkey as well as traditional pastrami. You can add it to soups or serve as a side dish; it is also good added to mashed potatoes with butter.
And from our blog queen Amy –

“You may be wondering about the “live” sauerkraut in the share this week. Sauerkraut is made from pickling cabbage in a simple process called lacto-fermentation which regenerates your body’s beneficial bacteria; this week’s sauerkraut is simply cabbage, salt and time. Cabbage is healthy as a raw vegetable with great vitamin C content, but studies have shown that it may be more healthy pickled because of sauerkraut’s important cultures and probiotics.”

Here is a link to member Alice’s savory casserole which uses both the apples and sauerkraut in the share this week.
Enter the word “sauerkraut” in the search box on the blog and you will find more recipes Amy has found.

The Kale

Here is a recipe for Kale/Apple salad, which I also call Kale Ceviche as the lemon juice “cooks” it. It turns the most brilliant green and you can taste the vitality and nutrition!

Slice the Kale as thinly as possible across the leaves. Toss with lemon juice, olive oil, salt, pepper, a touch of agave, 1 crushed clove of garlic, and a few shakes of coarse ground hot red pepper. Marinate for at least 4 hours, it is OK to marinate overnight.
Just before serving, add some chopped apple and garnish with shelled New Mexico pistachio nuts. This salad will save in the fridge for a few days.

Make some soup in your warm kitchen as we experience the fall of autumn! It is supposed to freeze tonight so bring in any tender plants you want to live through the winter.



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