Farmer's Pick Orders This Week

Hi everyone, orders are packed and ready for tomorrow’s deliveries. Our Farmer’s Picks had a couple of changes, unfortunately the Bordeuax Spinach was badly damaged at Beech Creek Farms by the freeze yesterday. Brian Heatherington reported a temperature of 9 degrees at his place in the morning, too low for even the protected spinach to take. The plants were not killed so we will have more as they grow back in. Sorry, we love it, too! Here’s how they all came out:

$20 Farmer’s Pick Orders

Blackjack Tomatoes; (2) Lettuces or (1) Lettuce and 1/2 doz Eggs; Spring Onions; Collards or Kale; Arugula; Cilantro; Oranges or Apples.

$30 Farmer’s Pick Orders

Blackjack Tomatoes; (2) Lettuces or (1) Lettuce and 1/2 doz Eggs; Spring Onions; Collards or Kale; Arugula; Cilantro; Oranges or Apples; Sweet Potatoes; Cabbage; Apples.

A very few orders at the end got extra Blackjack Tomatoes or Avacados as we were shorted on the Arugula and Oranges this week. Hope that’s OK with everyone, we tried to make nice substitutions.

I have been doing some fascinating nutritional studying during my recuperation. (Report from the doctor is good, still another 4-6 weeks on the broken bone, though!) George Martin from The Tasteful Garden borrowed me a terrific book published in 1909 by Rodale Press, a comprehensive tour of agriculture of the time in Japan, China and Korea. Asian agriculture is really quite amazing: their food traditions are rooted in an array of nutrient-dense foods that have remained very constant through many, many generations. The food-health correlation of their culture is simple (that is, not difficult to understand) yet complex and delicious, too. I was inspired to learn more about some of the items in this week’s orders, in realtion to Asian food nutritional tradition. Here are some tidbits:

- Cilantro is highly prized for it’s oil as it draws heavy metals from all parts of the body. Add fresh cilantro to salads, sandwiches, soups, stir-frys.

- Brassicas including Cabbage, Collards and Kale contain phytochemicals that help the body eliminate carcinogens. Chopping these vegetables increases the release of the chemicals, quick cooking preserves them.

- Onions have a sulphur compound that stimulate the liver to release toxins.

And our feature recipe of the week:

BASIC ASIAN CLEANSING SOUP

Develop soup base by sauteeing chopped fresh garlic and fresh grated ginger (or powdered) in 2T Peanut or Canola Oil until tender. Add 6 cups Vegetable or Chicken Broth, simmer.

Wash and chop Cabbage (or Collards or Kale), Spring Onions (all parts) and Cilantro, set aside.

Add 2T Soy or Tamari Sauce, 2T Honey, 1/4 teaspoon dried chili pepper, 1/4 cup Miso and 2T Rice Wine or other light Vinegar to soup stock, simmer.

Add Cabbage and cook for a few minutes until just tender, add Onions, remove from heat and cover for a few minutes. Taste and adjust seasonings as desired. Top with Cilantro just before serving. Be sure to inhale some of the steam, it is just as stimulating as the soup!

We made this recipe as is and then next night added chopped mushrooms. Turnips, Carrots, Chopped Peanuts, Tofu/Chicken/Pork would all be great, too!

Cheers all,

Laurie

www.moorefarmsandfriends.com