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Jan 25

From the Land: PCCSA & PFM blog

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From the Land 1/25

Posted on January 25, 2012
this week's CSA box
cauliflower, carrots, I’itoi onions, spaghetti squash, tender greens, choice of herb (dill, shingiku, or cilantro), lettuce heads, and beets (golden and red)!

veg of the week
tendergreens: Brassica rapa var. perviridis or komatsuna

This versatile green is otherwise known as “Japanese mustard spinach” (or Komatsuna) because it is actually a cross between mustard greens and spinach! It is most commonly grown in Japan, Korea and Taiwan, and is usually stir-fried, pickled, boiled and added to soups, or used fresh in salads. I can’t help but think of a delicious wrap using these huge leaves as the wrap itself! All parts of the plant can be eaten, and will easily substitute for any Asian green in a recipe. You could even pickle it in the leftover liquid from last week’s radishes and beets!

Not surprisingly, tendergreens are rich in calcium and fiber (as are other greens), and vitamins A, K, B2, and C. Eating with fish increases the absorption of the calcium, making it especially beneficial for bone health.

To store raw tendergreens, wrap in newspaper (or paper bag) and put in fridge. Best if eaten within 3 days. They can also be slightly boiled before storing in the refrigerator. When cooking, the color can be preserved by quickly boiling and then submerging in ice water. Oil also changes the color, so keep dressing off until just before serving.

greenwashing
We mentioned “greenwashing” a couple weeks ago in our article about eggs. Greenwashing is becoming increasingly common as businesses look for more ways to exploit our collective environmental conscience, and even the savvy customer can find herself falling for some of these marketing ploys.
According to Wikipedia, greenwashing is “a form of spin in which green PR or green marketing is deceptively used to promote the perception that a company’s policies or products are environmentally friendly”. Examples range from gas and oil companies giving the impression that their practices are somehow good for the environment, the use of words like “green technology”, the rampant – but unverified and unregulated – green labels on food (like natural, free-range, wholesome), to misinformation, irrelevant information, and flat-out lies. TerraChoice Environmental Marketing has identified what they call the “six sins of greenwashing”:
  • the hidden trade-off: claims are based on a single environmental attribute while ignoring other considerations (recycled content, for instance)
  • no proof: an unsubstantiated or unverifiable claim (such as claims of cost savings)
  • vagueness: a claim that is so broad or vague that it essentially loses its meaning (great examples are “chemical-free”, “non-toxic”, “green”, “natural”)
  • irrelevance: an environmental claim that is truthful but completely irrelevant (references to CFCs, for instance, which have been banned in the US for almost 30 years, as if this qualifies as a unique advantage)
  • the lesser of two evils: when “organic” or “green” labels are put on something that is not environmentally responsible in the first place (think cigarettes, or pesticides)
  • fibbing: environmental claims that are just plain false

Confusing? For sure. And why is this an important issue to pay attention to? The “ethical consumer” makes choices that reflect the idea that our purchases are an extension of our commitment to environmental, societal and personal health. We’ve all heard the phrase “vote with our dollar” – we walk our talk by supporting businesses and products that are environmentally friendly, reduce waste and water use, and promote workers’ rights. On the other hand, buying green can be merely a way to assuage consumer guilt, and greenwashing is a great way for businesses to exploit this internal conflict. Remember, personal choice and purchasing power is only a small part of where the responsibility lies for a healthy environment. But our choices can support those businesses that are honest and verifiable in their products.

So what can we do as consumers? The logical rule-of-thumb is that if the company provides a product or service that is hard to imagine being environmentally friendly, you’re probably right.
  • Regulations regarding environmental safety and responsibility abound – all we have to do is recognize them. Look for independently verified ecolabels you know: USDA Certified Organic, EnergyStar, EcoLogo, or GreenSeal are all examples of programs that have developed standards for environmental leadership that consider multiple factors.
  • Learn to recognize the “six sins of greenwashing”, and learn to ask questions. Is the claim restricted to just one environmental consideration? Does it help you find more information? Is it specific enough to be informative? Does the claim matter? Is it unique? Can you verify it? Is it merely trying to make you feel better about an unhealthy product?
  • Perhaps most importantly, support the businesses you trust and that don’t need a “green” claim. Local businesses that provide quality food and products, produced close to home, and that support conservation rather than the newest “green products” deserve your business, and are truly environmentally friendly.
for more information:
 
recipes
 
komatsuna mushroom noodle soup
adapted from http://nesfp.nutrition.tufts.edu.com
 
  • 2 T sesame oil, separated
  • 2-4 I’itoi onions
  • 6 garlic cloves, minced
  • 4 T fresh ginger, minced
  • 6 C vegetable stock
  • 1 C small dried mushrooms
  • 2 T mirin
  • 2 T rice vinegar
  • 2 T soy sauce
  • 1 lb komatsuna
  • 8 oz rice noodles (fettuccine width)
  • 1/4 C almonds, ground
  • 4 T miso paste
  • 1 T sesame oil

In a large soup pot, sauté green onions in 1 T sesame oil for a minute or two. Add the garlic and ginger. When they start to stick to the bottom, add stock.

Add mushrooms, mirin, rice vinegar, and soy sauce.

Chop and add the komatsuna stems, then chop the komatsuna leaves and add. This will give the stems a little bit more time to cook.

Wait until the komatsuna looks fully cooked, then add the rice noodles and cook until they are soft. Then, remove from heat and add the ground almonds, miso paste, and remaining T of sesame oil. The ground almonds add some creaminess to the soup. Dissolving the miso paste can be difficult. It may help to remove a cup or two of the soup liquid to mix with the miso. The sesame oil gives the soup nice sparkling orange oil bubbles floating on top.

namul or namuru (komatsuna salad)
adapted from http://nesfp.nutrition.tufts.edu.com
 
  • 2 C cooked komatsuna
  • 1 1/2 T dark sesame oil
  • 1/2 t sea salt, or to taste
  • 1 large garlic clove
  • 1 T toasted sesame seeds
  • optional: pinch of sugar
  • optional: chili oil

You can use one kind of green leafy vegetable or several. Wash the leaves well to get rid of any grit and so on. If the leaves have stalky parts, cut them off and slice thinly. Cut the leaves up if necessary. Bring a pot of water to boil. Put stems in first to allow additional time to soften. Boil for about 2-3 minutes, then put in the rest of leaves. Boil for about 2 minutes or just until the leaves are limp, but not turning into mush!

Drain well.  Return to the pot and add cold water, to refresh and cool them. Drain again and squeeze out the moisture well.

Grate the garlic clove on a fine grater, or smash it to a pulp with a knife, or pass it through a garlic press. Mix with the salt and oil. Mix into the well drained and squeezed out greens very well – your hands are the best tools for this. Mix in the sesame seeds. Taste, and adjust the seasoning: if it’s not salty enough, add a little salt; if the greens are bit too bitter for you, add a little bit of  sugar. If you want it spicy, add a few drops of chili oil.

You can make this ahead and store it in the refrigerator for up to a couple of days, though no longer – think of it as a salad.

spaghetti squash and greens gratin
adapted from karlynskitchen.com
 
  • 1 large spaghetti squash
  • 2 T olive oil, separated
  • 2 t Rosemary Garlic Rub, or any all purpose seasoning that’s good on vegetables
  • 1 large onion, diced small
  • 1/2 t Spike seasoning (optional but good)
  • 1/2 t dried thyme leaves
  • fresh ground black pepper to taste
  • 1 T minced garlic
  • 1 bunch chopped tendergreens leaves
  • 2 T finely chopped I’itoi onions greens
  • 1/2 C sour cream (don’t use fat free)
  • 3/4 C cottage cheese curds (put the cottage cheese in a fine strainer and rinse with cold water to get the cheese curds)
  • 1/2 C coarsely grated Parmesan cheese plus about 1/4 cup more for topping the gratin
  • 1 egg, beaten
Preheat oven to 400F. Wash the outside of the spaghetti squash if needed, then cut off the stem and blossom end, stand squash upright, and using a large chef’s knife, carefully cut in half lengthwise. Use a sharp spoon to scrape out seeds and the slimy material that surrounds them, and discard. Rub cut sides of squash with about 1/2 T olive oil for each half, then sprinkle each with 1 tsp. Rosemary Garlic Rub or other seasoning of your choice. Spray the roasting pan with non-stick spray, put squash on baking sheet and pour 1/4 cup water around bottom of squash. Roast squash about 45-50 minutes, or until it separates easy into strands when pulled with a fork. Let squash cool for a few minutes, then shred into spaghetti-like strands.
 
While squash cooks, wash tendergreens leaves if needed and spin dry or dry with paper towel. In two batches, stack up greens on top of each other and slice into thin ribbons, then turn the cutting the board the other way and slice again into small pieces. Chop onion.
Heat 1 T olive oil in heavy frying pan, add chopped onions, season with Spike seasoning, dried thyme, and black pepper, and saute until onion is softened, about 2-3 minutes. Add minced garlic and cook about 1 minute more, then add chopped greens all at once. Cook about 1-2 minutes, turning a few times. until greens are wilted to about half the size they were. (The greens shouldn’t be completely cooked, since they will cook more in the gratin.) Turn off heat.
 
Put 3/4 cup cottage cheese in a fine strainer and rinse with cold water until only the cheese curds remain, then let drain. Spray a glass or crockery gratin dish with non-stick spray or olive oil.Using a large fork, gently mix the chopped chives or green onion and shredded spaghetti squash into the onion/chard mixture. Combine the sour cream, drained cottage cheese curds, Parmesan cheese, and beaten egg and mix into the chard/spaghetti squash mixture. Then put the combined ingredients into the gratin dish, and press down so it’s evenly distributed in the dish. Sprinkle top with about 1/4 cup more Parmesan cheese.

Bake about 30-35 minutes, or until the mixture is bubbling and cheese is browned on top. Serve hot.

saute of cauliflower and tendergreens with peanuts
adapted from eatingwell.com
 
  • 2 tablespoons peanut butter
  • 1 tablespoon rice-wine vinegar
  • 2 teaspoons soy sauce
  • 3 tablespoons water
  • 2 teaspoons extra-virgin olive oil
  • 3 cloves garlic, finely chopped (1 tablespoon)
  • 3 cups cauliflower florets, (1/2 small head)
  • 1/2 cup vegetable broth, or water
  • 1 bunch firmly packed, coarsely chopped tendergreens, stems included
  • Salt & freshly ground pepper to taste
  • 2 tablespoons chopped peanuts
Whisk together peanut butter, vinegar, soy sauce and water in a small bowl.
Heat oil in a large deep skillet or Dutch oven over medium heat until very hot. Add garlic and cook, stirring, until golden, about 30 seconds. Add cauliflower and vegetable broth (or water) and bring to a boil. Simmer, covered, until the cauliflower is almost tender, about 5 minutes. Add greens and simmer, covered, until the greens are tender, an additional 5 minutes. (Do not overcook the greens or they will lose their vibrant color.) Stir in the peanut sauce and cook, uncovered, for 2 minutes. Season with salt and pepper. Serve garnished with chopped peanuts.
 
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Dec 14

From the Land: PFM&PCCSA newsletter 12/14

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From the Land 12/14

Posted on December 14, 2011
announcements

Now's the time to sign up for the Prescott College Community Supported Agriculture spring share! Contact us at pccsa@prescott.edu for the contract or with any questions. Please get your contracts in ASAP – all contracts are due by December 31 (but I know how December goes – get them in while you’re thinking of it!)

veg of the week

fennel: Foeniculum vulgare

Fennel is a crunchy, slightly sweet, licorice-tasting plant that is used as a vegetable and an herb, with both culinary and medicinal uses. Fennel originated in the Mediterranean, though it is now grown in many parts of the world and is most commonly associated with Italian cuisine. It grows so prevalently in some parts of the US and Australia that it is considered an invasive species. It is cultivated for its leaves, stalks, fruits (often mistaken as seeds), and – in the case of Florence fennel, like what we’re getting this week – the bulb. It is known for its unique anise or licorice taste, due to presence of anethole (which is also present in higher quantity in anise and star anise).

Fennel contains a unique combination of phytonutrients that give it strong antioxidant activity. Anethole – that which causes the anise or licorice flavor – has been shown to reduce inflammation, help prevent cancer, and protect the liver from toxic chemical injury. Fennel is also an excellent source of vitamin C (immune strength), fiber (healthy cholesterol levels), folate (healthy heart), and potassium (lowers high blood pressure).

The leaves, bulb, stalk, and fruits (“seeds”) are all edible. The bulb and stalks are excellent sauteed with onions or braised with scallops, sliced as a sandwich topping, sliced thin and topped with plain yogurt and mint leaves, or sauteed and served with salmon. The leaves and fruits can be used fresh or dried to keep on your spice rack!

Food Rule #30
by Annie Teegarden
 
Looking through Michael Pollan’s food rules, I stopped on #30: “Eat well-grown food from healthy soil.”  One of the benefits of being part of a CSA is that we know our food is grown by people who care about food and their soil. But anyone who gardens knows it’s sometimes not easy to keep Arizona soil healthy.
 
When I first moved to Arizona from the midwest, I could not believe that food would grow here.  “It’s the desert!” I would say, but after a while I realized that the soil doesn’t need to be beautiful and black to produce delicious food.  Typically, healthy soil has a good layer of organic matter on top, plenty of living organisms, a little moisture, and a loamy texture.  If this was a natural ecosystem, healthy soil would also have a permanent root system, but since we are talking about agriculture, we know that there will only be plants in this plot of land for part of the year during the growing season. So how do farmers keep their soil healthy?
 
There are many practices farmers use to keep up the health of their soil.  On a conventional farm, fertilizers (especially synthetic nitrogen) are put into the soil on a regular basis, because the plants continually take what they need for optimal growth, leaving the soil needing to be replenished. On a small scale and on organic farms, manure and compost are great ways farmers can help improve soil fertility.  In general, cow and horse manure is rich with nitrogen and phosphorous, which are the two of the most essential nutrients.  Compost is also high in nutrients. Of course, the quality of the compost and manure depends on what is either in the compost, or what the animal was eating.  If those primary sources are high in nutrients, then the final product will also be high in nutrients.
If you know that your soil is lacking in nitrogen, another good way to keep up high nutrients is rotating crops with intermittent years of cover crops that are legumes.  Legumes are nitrogen fixers, which means that they will produce their own nitrogen if nitrogen is limited in the soil.  (If the soil is already high in nitrogen, the plant will not fix any of its own and take all it needs from the soil.)  Planting a crop of legumes, like alfalfa, for a few years, then tilling it into the soil to let it decompose, is a great way to keep your soil healthy and nitrogen-rich.
 
Our PCCSA and farmers market farmers use many of these methods to keep their soil healthy and produce the highest quality food. Whipstone and Crooked Sky Farms are both Certified Naturally Grown, which means they don’t use any synthetic fertilizers (or insecticides, herbicides, or fungicides, for that matter) on their soil. They use crop rotation, compost, manure, and cover crops to keep their soil – and therefore our food – healthy. Chino Valley Farms uses only organic inputs in their greenhouse, and crop rotation in their fields to maximize their produce. Rabbit Run, while not certified organic or naturally grown, is committed to ecologically responsible growing methods, which means using no synthetic fertilizers or chemical pesticides, applying compost and implementing crop rotation, cover cropping, and fallow season.  As they sum up on their blog: “Our main pest and weed control is done by building soil health. Healthy, living soils mean strong plants that have increased disease and pest susceptibility.” All of our farmers work hard to keep their soil healthy, producing the highest quality produce for us to enjoy throughout the year! Beautiful.
 
recipes
 
orange, fennel and avocado salad
adapted from epicurious.com
 
  • 1 1/2 tablespoons white-wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil
  • 1 navel orange
  • 1 fennel bulb, stalks cut off and saved for later
  • 1 firm-ripe avocado

Whisk together vinegar, salt, and pepper in a large bowl until salt is dissolved, then add oil, whisking until combined well.

Cut peel, including all white pith, from orange. Halve orange lengthwise, then cut crosswise into thin slices. Halve fennel bulb lengthwise, then cut crosswise into very thin slices. Halve, pit, and peel avocado, then cut into 1/2-inch pieces. Toss orange, fennel, and avocado with dressing to combine.

couscous with fennel, chickpeas and chard
adapted from nytimes.com
 
  • 1/2 pound (1 1/8 cups) chickpeas, soaked in 1 quart water for four to six hours (or overnight)
  • 1 bunch Swiss chard, stemmed, leaves washed and coarsely chopped
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 1 leek, white part only, cleaned and sliced
  • 2 medium or 1 large fennel bulb, trimmed (save fronds), cored and chopped
  • 2 large garlic cloves, minced
  • 1 teaspoon coriander seeds, ground
  • 1 teaspoon caraway seeds, ground
  • 2 teaspoons cumin seeds, ground
  • 1 tablespoon harissa (more to taste; substitute 1/2 teaspoon ground cayenne pepper if harissa is unavailable), plus additional for serving
  • 1 tablespoon tomato paste dissolved in 1/2 cup water
  • Salt to taste
  • 1 1/3 cups couscous

Drain the chickpeas and transfer to a large pot. Add 1 1/2 quarts water. Bring to a boil, reduce the heat and simmer one hour while you prepare the remaining ingredients.

Tear the chard leaves off the stems. Wash the stems and dice. Wash the leaves thoroughly and chop coarsely. Set aside. Chop the fennel fronds, and set aside.

Heat the oil over medium heat in a heavy casserole, Dutch oven or, if you have one, in the bottom of a couscousier. Add the onion, leek, fennel and a generous pinch of salt, and cook, stirring, until tender, five to eight minutes. Add the chard stems, and stir together for a couple of minutes until they begin to soften. Add the garlic and ground spices, and stir together for 30 seconds to a minute until the garlic is fragrant. Add the harissa or cayenne and the dissolved tomato paste, and stir together for another minute or two. Add the chickpeas with their cooking liquid, plus another cup of water if you think there should be more liquid in the pot. Stir together, and bring back to a simmer. Add salt, cover and simmer 30 minutes to an hour until the chickpeas are thoroughly tender and the broth fragrant.

Stir in the chard greens and chopped fennel fronds. Simmer 10 to 15 minutes, until the greens are very tender and fragrant. Remove from the heat. Taste and adjust seasonings, adding salt, garlic or harissa as desired.

Reconstitute and steam the couscous. Serve in wide bowls, top with the stew and serve.

Yield: Serves four generously.

Advance preparation: The dish can be made through step 4 up to three days ahead and refrigerated. Bring back to a simmer, and proceed as directed. The couscous can be reconstituted up to a day ahead, then steamed before serving. The stew keeps well in the refrigerator for three or four days.

potato-crusted catfish with fennel vinaigrette and spaghetti squash
adapted from foodnetwork.com

FOR THE SPAGHETTI SQUASH: 

  • 1 spaghetti squash, about 3 pounds
  • 2 tablespoons olive oil
  • 6 tablespoons unsalted butter
  • Salt and freshly ground black pepper
  • 2 to 3 tablespoons minced chives
  • 3 tablespoons minced red pepper
  • 1 teaspoon minced garlic

FOR THE FENNEL VINAIGRETTE:

  • 1/2 cup olive oil
  • 1 bulb fennel, diced
  • 1/2 cup diced red onion
  • 1 teaspoon minced garlic
  • 1/2 teaspoon fennel seed
  • 1 cup peeled, seeded, and chopped plum tomatoes
  • 1/4 cup white wine
  • 3 tablespoons red wine vinegar
  • 1 1/2 tablespoons chopped assorted soft fresh herbs, such as basil, chives, cilantro, oregano, parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

FOR THE CATFISH:

  • 4 (5-ounce) catfish fillets
  • 2 teaspoons creole seasoning
  • 2 tablespoons Dijon mustard
  • 2 large potatoes, peeled and coarsely grated
  • 1 cup vegetable oil

Preheat the oven to 375 degrees F.

Cut the spaghetti squash in half lengthwise and scrape out the seeds. Place the squash halves, cut side down, in the bottom of a roasting pan. Add olive oil and enough water to cover the bottom of the pan and cover the roasting pan with aluminum foil. Bake for about 1 1/2 hours, or until the squash is tender. Allow to cool slightly and then run a fork through the squash flesh to release the squash in strands. Toss the squash with the butter, salt and pepper, to taste, the minced chives, red pepper, and garlic. Cover to keep warm and set aside.

While the squash is cooking, prepare the Fennel Vinaigrette. In a medium skillet, heat the oil over high heat. Add the fennel and saute until tender, about 6 minutes. Add the red onion, garlic, and fennel seed and cook, stirring, until onion is soft and garlic is fragrant, 3 minutes. Add the tomatoes and wine and cook until the wine has evaporated, 2 to 3 minutes. Add the red wine vinegar, herbs, salt and pepper and remove from the heat. Transfer to a nonreactive bowl and allow to cool to room temperature while you prepare the catfish.

Season the fillets on both sides with the creole seasoning. Rub the flesh side of each fillet with 1 1/2 teaspoons of the mustard. Squeeze the grated potatoes with your hands to release any liquid and then divide the grated potatoes between the 4 fillets, pressing onto the flesh side on top of the mustard coating.

Increase the oven temperature to 425 degrees F.

Heat 1/2 cup of the vegetable oil in each of 2 large nonstick skillets over medium-high heat. When the oil is hot, carefully add the fillets, potato side down, being careful to keep the potatoes on the fish. Cook until the potatoes are crispy and golden, about 4 minutes. Transfer to the oven and cook until the catfish is cooked through, about 10 minutes. (Cooking time will vary depending on the thickness of your fillets.) Remove from the oven. Spoon some of the spaghetti squash onto the center of 4 plates, and serve the fillets over the spaghetti squash. Divide the Fennel Vinaigrette among the tops of the fillets, about 1/3 cup each. Serve immediately.

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Dec 08

From the Land: PFM & PCCSA newsletter 12/7

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From the Land 12/7

Posted on December 7, 2011
announcements

Contracts for the Spring Share of the Prescott College Community Supported Agriculture are available starting today! This season runs from the first week of January through the opening of the Prescott Farmers Market (mid-may). The share quantity varies, but members receive an average of 8 items each week: mostly produce, and occasionally a “special” item like pasta, honey, cafe bread, jam, eggs, or samosas! The PCCSA is a great way to continue supporting local farms and eating high quality locally-grown food, even in the winter, and supplies many of the items you eat on a regular basis, as well as some items that are able to be easily stored for later. In addition, the Crossroads Cafe gives a 20% discount to all PCCSA members on Wednesdays. Stop in for lunch before or after picking up your share!

Please contact us at pccsa@prescott.edu or on our website at www.prescott.edu/csa for more information or for a contract. Contracts are due by December 31, and I would recommend turning them in ASAP, before the holiday craziness hits!

veg of the week
beets: Beta vulgaris

Beets are a member of the Chenopodiaceae, or Goosefoot family, along with spinach, chard, sugar beets and quinoa (this family also contains many salt and drought-tolerant weeds, and is now included in the Amarathaceae family). The sea beet, the ancestor of all these species, is found throughout the Mediterranean, the Atlantic coast of Europe, the Near East, and India. The beet has been cultivated since the second millennium BC, and though the leafy varieties were more common in early times, they later lost popularity with the introduction of spinach.

Beet greens can be eaten lightly steamed or stir-fried, and the beetroot is usually eaten boiled or roasted, either hot, pickled, or cooled and sliced onto a salad. They are often peeled, steamed and eaten warm with butter, cooked, pickled and eaten cold, shredded raw onto salads, or chopped into a beet soup like borscht. 

Beetroot juice is used to enhance athletic performance, presumably because of the abundance of nitrates. The red pigment contains antioxidants that help prevent heart disease and stroke and lower cholesterol; they contain the phytochemical compoundGlycine betaine, which lowers levels of homocysteine, a highly toxic metabolite that promotes platelet clot and atherosclerotic-plaque formation. Beets are also an excellent source of folates (necessary for DNA synthesis in the cells), vitamin C (a powerful antioxidant), niacin, iron, manganese, magnesium, and potassium, which lowers heart rate and regulates cellular metabolism.

Community Supported Agriculture

CSAs are a great way to support local farmers and receive fresh produce – either seasonally, or as in our case in Prescott, year-round. According to Wikipedia, CSA “is a socio-economic model of agriculture and food distribution. A CSA consists of a community of individuals who pledge support to a farming operation where the growers and consumers share the risks and benefits of food production. CSAs usually consist of a system of weekly delivery or pick-up of vegetables and fruit, in a vegetable box scheme, and sometimes includes dairy products and meat.” The farms involved usually focus on using sustainable growing practices, such as organic, Certified Naturally Grown, or bio-dynamic.

CSAs are a quickly growing feature of the local food movement. As of 2007, the USDA estimated that 12,000 farms sell through some type of CSA, and that 270,000 families participate in a CSA program – in the United States alone! Impressive numbers, which means we’re really onto something here.

The CSA model of local food distribution reached the US in the 1980s, beginning with a couple different farms on the east coast. The concept was based on the Japanese “teikei” (“food with a farmers face on it”), in which a group of consumers gets together, buys or leases land, and then hires a farmer to grow food for them. The idea has since spread and grown into what today is often very different from the original teikei model.

Traditionally, CSAs in the states consist of a single farm with “members” that take on the shared risk in the growing season.  The members sign up and pay upfront at the beginning of the season so the farmer can purchase supplies and plant their fields.  In return, the member gets a share of the bounty each week.  If there is a drought or cabbage loopers, the farmer still shares what they have. This model works well for many farmers (our local example is the Whipstone Farm CSA), but in recent years, different models of CSAs have sprouted up for one reason or another.

Aside from this traditional model, three other models have become common: the supplemental CSA model, the multi-farm CSA model, and the cooperative model. The supplemental CSA is generally a single farm that, when needed or desired, provides additional items from other farms (like a meat share, dairy, or fruit).  A multi-farm CSA is the model we use here at the PCCSA: an organized set of growers with a set distribution with seasonal support.  A cooperative CSA is a legal cooperative, in which growers organize planting, quality control and share marketing structures, usually with staff to help with the non-farm duties.

Each of these models are beneficial to their communities; some support a single farm and share in its risk, allowing the farmers to reduce their vulnerability and earn a livable wage. Some, like the PCCSA, support many farmers in the area, providing them with another market for overflow, smaller amounts of storage crops, and in cooler weather when farmers markets are not in season. The cooperative model allows farmers to plan their growing season ahead of time, knowing exactly what will be needed by the CSA. As you know, being a CSA member has many health benefits on both a personal and a community level:

  • it helps us stay in touch with the changing of the seasons. A CSA member notices that the selection of produce changes with the weather: here in central AZ the summer provides tomatoes, pepper, melons and okra, while the winter provides more root crops, salad, herbs and greens. I think I could probably tell what season it is just based on our CSA shares! Eating seasonally allows us to eat the healthiest, freshest produce possible, because it is always picked at the height of freshness, rather than being harvested early and shipped hundreds (or thousands) of miles.
  • it supports local growers. In the PCCSA, we support 15 farmers and ranchers over the course of the year, including many vegetable farms, a pecan farm, an apiary, many chicken and egg producers, as well as two cow and several goat ranches. All of our farmers also sell their goods through other CSAs or farmers markets in the area, which provides them with enough of a living to devote themselves full-time to the farm.
  • it keeps money in the community. By shopping at any local business (farms included), a vast majority of the money spent stays in the community (in part because local businesses tend to support other local businesses), while most of the money spent at a chain store leaves the community.
  • it keeps us healthy. When we have healthy food in the fridge, we automatically eat healthier! Getting a CSA share puts that healthy food into our homes, and for most people this motivates them to plan and cook more meals at home, eat fresher produce, and create community around food.
  • it allows us to try new foods. Being a CSA member means that your share probably includes occasional items that are not familiar or that you would not necessarily choose at the grocery store or farmers market. I have discovered some of my favorite vegetables this way: salad turnips, beets, kohlrabi, and chard. Once they’re in my fridge, I have to cook them, and I am “forced” to be creative, venture outside of traditional cuisine, and discover amazing combinations and flavors in the process.

recipes

roasted beet and butternut squash soup
adapted from dinnerwithjulie.com

  • canola or olive oil, for cooking
  • 1 butternut squash, peeled, seeded and diced
  • 2-3 beets, tops trimmed
  • 1 large onion, chopped
  • 2 large garlic cloves, crushed
  • 1-2 cups orange juice
  • 1 L chicken or vegetable stock
  • a big splash of half & half (optional)
  • sour cream, for serving (optional)

Preheat the oven to 450F. Spread the squash out on a rimmed baking sheet and drizzle with oil. Wrap the beets individually in foil. Place the sheet in the oven and the beets directly on the rack; roast for 30 minutes, or until the squash is soft and turning golden on the edges.

In a medium pot, heat a drizzle of oil over medium heat and saute the onion for a few minutes, until starting to soften. Add the garlic and roasted squash. When they’re cool enough to handle, peel and chop the beets; add to the pot along with the orange juice and stock and simmer for about half an hour.

Add the cream, puree the soup with a hand-held immersion blender and season with salt to taste. Serve warm with a dollop of sour cream. Serves 6.

parsnip, carrot and potato mash
adapted from grouprecipes.com
  • 6-8 parsnips, peeled and chopped
  • 6 carrots, peeled and chopped
  • 1 large onion, chopped in large chunks
  • 1-2 garlic cloves, whole
  • 8-10 medium potatoes. peeled and chopped
  • 1/4 cup butter (may require a little more)
  • 1/2 cup whole milk
  • 1 Tbsp. pure maple syrup or brown sugar
  • salt and pepper to taste

Place parsnips, carrots, onion, garlic cloves and potatoes in a large pot with enough water to cover. Bring to a boil over medium-high heat, and cook until fork-tender.

Drain the water from the vegetables, and mash with butter, milk, and maple syrup / brown sugar until well blended. If you want, you can beat with an electric mixer until light and fluffy. Do not beat for too long, just until smooth.

Season to taste with salt and pepper, and serve hot. Makes 6-8 servings

almost instant pickled beets
from prescottfarmersmarket.org – originally adapted from simplyrecipes.com

  • 4 or 5 beets
  • 1/4 C cider vinegar
  • 1 T sugar or honey
  • 1 T olive oil
  • 1/2 t dry mustard
  • salt and pepper

Cut beets to uniform sizes so they will cook evenly. Steam or boil around 30 minutes or until done. (Alternatively, you can roast them by wrapping them whole in foil and cooking them in a 350°F oven for about an hour.) A fork easily inserted into the beet will tell you if the beets are done or not.

Drain the beets, rinsing them in cold water. Once cool, use your fingers to slip the peels off of the beets. The peels should come off easily. Feed the peels to the chickens – they’ll probably like them. Slice the beets.

Make the vinaigrette by combining the cider vinegar, sugar, olive oil, and dry mustard. Whisk ingredients together with a fork. The dry mustard will help to emulsify the vinaigrette. Adjust to taste. Add salt and pepper to taste. Combine beets and vinaigrette in a bowl and allow to marinate for a half hour at room temperature. Serve – delicious!

curried butternut squash soup
shared by Annie

  • 1/4 cup olive oil
  • 1 cup diced shallots (can be white onion)
  • 3 whole cloves garlic
  • 1/8 cup minced fresh ginger
  • 4 bay leaves
  • 1/2 tsp red pepper
  • 3 1/2 lbs butternut squash, peeled, seeded, cut into chunks
  • 1 1/2 tsp salt
  • 1 tsp curry powder
  • 5 – 6 cups chicken broth, heated
  • 1 inch chunk palm sugar or 1 tbsp granulated sugar
  • 1 15oz can coconut milk
  • fresh chopped chives or fresh curry leaf for garnish

In a deep stew pot over medium heat, heat the oil. Add the shallots or onions, stir for several minutes until wilted. Add the garlic and ginger, soften 3 – 5 minutes. Add bay leaves and crushed red pepper and cook for an additional minute or two.

Now add the squash, salt, and curry powder and cook for ten minutes or so.

Turn the heat to medium high and add the chicken stock. Put the lid on the pot and bring to a boil. Immediately lower the heat and simmer for an additional 30 minutes, stirring and mashing every 5 minutes. This will ideally reduce the size of the squash chunks. About 15 minutes into the boiling process add the sugar and coconut milk, stir.

When 30 minutes are up, remove the bay leaves from the soup. With an immersion blender, puree the soup to achieve a consistant texture.

Reheat to soup 10 – 15 minutes, adjusting the salt to taste. Garnish with chopped chives or curry leaves. Serve pipping hot!

Nov 01

CSA store

Posted by: pfmadmin |
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Though the Prescott Farmers Market is over for the season, you can still source fresh locally-grown vegetables! Stop into the CSA Store (at 371 Garden St. in the Prescott College Bookstore) Monday through Friday 8:30am-5pm! There's a great rotating selection of vegetables from your favorite local farmers, DeCio pasta, Cafe de Dona Ella coffee, dried fruit from Mina's Farm, Eagle Eye Honey, prickly pear jelly, and more!

Thanks for supporting your local farmers! 

Oct 29

PFM newsletter 10/29

Posted by: pfmadmin |
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From the Land

The Prescott Farmers Market and CSA Newsletter

Contact us at pccsa@prescott.edu or  info@prescottfarmersmarket.org

O: 928/350.1401          C: 928/713.1227 

Like us on Facebook: “Prescott Farmers Market and CSA”

On the web: www.prescott.edu/csa or www.prescottfarmersmarket.org  


 

in this issue

 
 




when local food just isn't enough

cherry tomatoes, recipes and more!

 

fresh this week

 

cherry and heirloom tomatoes, potatoes, carrots and other root veggies, salad mix, all kinds of winter squash and pumpkins, and onions to store for the winter!

Plus:

 

live music with Traditional Blends

 

cooking demo with Chef Todd

 

guest artists Kelly Bunnell and Emma Phipps

 

Customer Appreciation Day - stop by the Information Booth for pumpkin pie and coffee! 

 

LAST MARKET DAY - don't miss it! 

veg of the week

Cherry tomatoes: Solanum lycopersicum


This hybrid of the traditional tomato has been cultivated at least since the early 1800's, and most likely originated separately in Peru, northern Chile, and Egypt. Our modern varieties have been bred for sweetness, , size, shape, and sturdy skins. The first records of cherry tomatoes in the United States are from 1916, and the first recipes from the 1960's, when they gained immense popularity.


Cherry tomatoes are most often eaten raw in salads, on bruschetta, as garnish, or with dip as an appetizer. They are not often cooked or used in sauces, though Creole dishes like jambalaya and gumbo prove an exception! They are best eaten within a day or two of being ripe, and refrigerating is not recommended. 


Tomatoes are low in sodium, cholesterol, and saturated fats. They are rich in  vitamin E, thiamine, niacin, vitamin B6, folate, magnesium, phosphorus, copper. dietary fiber, vitamin A and C, vitamin K, potassium, and manganese.

upcoming events

PRESCOTT FARMERS MARKET

October 29: Live music from Traditional Blends

Guest mixed media artists Emma Phipps and Kelly Bunnell

plus: customer appreciation day &

last day of the market!

7:30-noon

Yavapai College


SUSTAINABLE FOOD PRESENTATIONS

experiential series of events and lectures with Prescott College student Wren Myers. See attached flier for more info.

- A Sense of Self

Prescott College Chapel

October 27, 5-7pm

- A Sense of Place

Highlands Center

November 5, 10am-12pm

- A Sense of Community

Highlands Center

November 12, 10am-12pm

- A Sense of Responsibility

Prescott College Chapel

November 17, 5-7pm


 

29 October 2011

 
 



when local just isn't enough

by Annie Teegarden


I love supporting local farmers, I love knowing that my money is helping out a local farm stay in business.  But I often ask myself, what about those other products that I love and can’t live without that cannot be sourced locally?  Every morning I start my day with a cup of coffee, and my dinners are often flavored with spices from other countries.  So, I started doing a little research on the “fair trade” and “organic" certifications.  If I can’t know the farmer, then at least I can rely on  specific agricultural and trade standards that benefit the farmer and the land.         

 


The Fair Trade (FT) certification ensures that the farmer gets a fair price for their product, farm workers have a safe working environment and a decent wage, there is a direct trade between the farmers and merchant, some money gets reinvested in community development, and that the farms are environmentally friendly (non-GMO, few if any agrochemicals, and generally sustainable farming practices).  Fair trade most often refers to coffee, chocolate, tea, herbs and spices, but can also apply to fruits and vegetables, grains, cotton, beans, oil seeds and wine.  But, like most food related certifications, this one comes with its own set of controversies.  While we pay upwards of $10 for a pound of free-trade coffee, the farmer gets paid maybe only $1.50 for that pound - but even then this is better than non-FT.  Lucky for us, we have access here in Prescott through the farmers market and the CSA store, to excellent coffee that we know is grown well. Cafe de Dona Ella coffee is a step better: direct-trade. Manuel Santana and his family grow the coffee on their plantation in El Salvador, and he directly imports it and sells it through the Prescott and Flagstaff Farmers Markets, as well as the Prescott and Flagstaff CSA stores.

 

The organic certification maintains that the farms do not use toxic chemicals (fertilizer, pesticides, antibiotics, GMO’s), the farm land has not been used with any of the above chemicals for a minimum of three years, that it must have sustainable fertility and other farming practices, all farm inputs must be natural, that sustainable soil practices are utilized, and that each farm is inspected yearly.  I see the organic certification as a nice baseline when I am shopping.  It tells me that I can count on certain standards when I can’t find a product grown locally. 

 

So, when local just is not an option for those must-have food items, I find that these certifications are helpful when navigating the supermarket.  While there are arguments in favor and in opposition to both of these certifications, at the very least these standards tell us that people and the environment are being treated in an ethical manner.  

 

http://www.learnvest.com/living-frugally/when-is-it-worth-buying-organic/

 

http://transfairusa.org/resource-library/faq

 

http://www.ams.usda.gov/AMSv1.0/nop

 

 

 


recipes…

 

walla walla onion and cherry tomato bruschetta

Adapted from thepurloinedrecipe.com

  • 20 cherry tomatoes, cut in half
  • 1 medium Walla Walla onion, sliced thin
  • 15 kalamata olives, pitted and finely chopped
  • 2 T finely chopped fresh basil
  • 1 T capers
  • 1/2 C olive oil
  • 2 t balsamic vinegar
  • 1 clove garlic, finely chopped
  • freshly ground black pepper
  • 8 slices bread, your choice (1/2" thick, 4" wide)
  • 4 oz mascarpone cheese

 

Mix together tomatoes, onions, olives, basil, and capers in a small bowl. Whisk together the olive oil, balsamic vinegar, garlic and black pepper. Pour over the tomato onion mixture and toss. Set aside.


Brush the bread with olive oil and grill over medium heat, turning once, until toasted, 2-3 minutes total. Divide the mascarpone evenly among bread slices, spreading it with a knife. Spoon the tomato onion mixture over the mascarpone, dividing evenly. Serve at room temperature. 

 

 


creamy carrot soup with cherry tomato & corn salsa

adapted from oprah.com
  •  
    • 3 C grated carrot
    • 1 T raw sesame tahini
    • 2 T lemon juice
    • 1/2 t paprika
    • 1 t sea salt
    • 20 cherry tomatoes, quartered
    • 1 ear corn, kernels removed from cob
    • 1 2-inch cucumber, small diced
    • 2 T fresh coriander, minced
    • 1 jalapeno chili pepper, minced (remove seeds if you prefer your salsa less spicy)
    • 2 T lime juice
    • 1/2 t sea salt
    • To make soup: Simply combine all the ingredients in a blender, adding about 3 cups water and blending until smooth and creamy.

    To make salsa: Combine all the salsa ingredients and set aside to marinate for at least half an hour before serving. 

    Serve the soup garnished with a scoop of salsa.


    Variations:
    • In place of tahini, you could add an avocado or 1 cup coconut milk to give a creamy consistency. You could also add 1/3 cup raw cashews.
    • You could make the soup spicier by adding some Tabasco or some fresh or dried chili pepper. Fresh ginger or other spices could be added to suit your personal taste.


pasta with spiced leek, butternut squash, & cherry tomatoes
Adapted from cookitsimply.com

 

  • 1 lb leeks, cut into 3/4" slices
  • 1 lb butternut squash, peeled, de-seeded and cut into 3/4" chunks
  • 3 T curry paste
  • 2 t olive or vegetable oil
  • 1 lb cherry tomatoes
  • 1 lb dried pasta of your choice
  • 2 C white sauce (see below)
  • 4 T chopped fresh coriander leaves
Preheat the oven to 400°F.

Bring a large saucepan of water to the boil, add the leeks and cook for 2 minutes. Add the butternut squash and cook for another 2 minutes. Drain in a colander.

Mix the curry paste with the oil in a large bowl. Toss the leeks and butternut squash in the mixture to coat thoroughly.

Transfer the leeks and butternut squash to a non-stick baking tray and roast in the oven for 10 minutes until golden brown. Add the tomatoes and roast for an additional 5 minutes.

Meanwhile, cook the pasta according to the instructions on the packet and drain.

Put the sauce into a large saucepan and warm over a low heat. Add the leeks, butternut squash, tomatoes and coriander and stir in the warm pasta. Mix thoroughly and serve.

for the white sauce

  • 2 C milk 
  • 4 T cornflour
  • 3 t mustard powder
  • 5 small bay leaves 
  • 1 medium onion
  • 1/4 C freshly grated Parmesan or Pecorino cheese
To make the sauce, put the milk into a small non-stick saucepan with the flour, mustard, onion and bay leaf. Whisk over a medium heat until thick. Remove from the heat, discard the onion and bay leaf and stir in the cheese. Set aside, stirring occasionally, to prevent a skin forming.
Oct 21

PFM newsletter 10/22

Posted by: pfmadmin |
Tagged in: Untagged 

From the Land

The Prescott Farmers Market and CSA Newsletter

Contact us at pccsa@prescott.edu or  info@prescottfarmersmarket.org

O: 928/350.1401          C: 928/713.1227 

Like us on Facebook: “Prescott Farmers Market and CSA”

On the web: www.prescott.edu/csa or www.prescottfarmersmarket.org  


 

in this issue

 
 


 

the illusion of cheap food

parsnips, recipes and more!

 

fresh this week

 

parsnips, radishes, potatoes, butternut, spaghetti, and acorn squash, carrots, green onions, bok choy, and so much more!

 

Plus:

 

live music from touring farmers market musicians Coco and Lafe! www.cocolafe.com

 

guest ceramics artist Skyler Jess 

veg of the week

Parsnips: Pastinaca sativa

Often mistaken by sight as white carrots, the parsnip holds its own in the vegetable world. They are sweeter than carrots, as well as maintaining higher nutrient content. They are rich in fiber, folic acid, calcium and potassium, as well as vitamins B1, B2, B3, C, iron and zinc. Parsnips are often described as tasting like butter, butterscotch, or even cardamom. They are also closely related to parsley, which can be bred to grow a thick root!


Though they are edible raw, parsnips are most often cooked, whether by boiling, roasting or frying. They are an excellent addition to soups and stews, roasted root vegetables, casseroles, or fried into crisps. They can also be used in soups, straining out the solid bits and leaving a lightly-flavored broth that will thicken slightly because of the starch from the parsnip.


Parsnips originated in the Mediterranean, and have been cultivated since Roman times. They originally grew very small - about the size of a baby carrot - but it was discovered that they grow larger the farther north they are cultivated. They were introduced to North America in the mid-1800's though it was rapidly replaced in popularity by the potato. 

upcoming events

PRESCOTT FARMERS MARKET

October 22: Live music from Coco and Lafe - check out their music at http://cocolafe.com/

Guest ceramics artist Skyler Jess

October 29: customer appreciation day &

last day of the market!

7:30-noon

Yavapai College


SUSTAINABLE FOOD PRESENTATIONS

experiential series of events and lectures with Prescott College student Wren Myers. See attached flier for more info.

- A Sense of Self

Prescott College Chapel

October 27, 5-7pm

- A Sense of Place

Highlands Center

November 5, 10am-12pm

- A Sense of Community

Highlands Center

November 12, 10am-12pm

- A Sense of Responsibility

Prescott College Chapel

November 17, 5-7pm


 

22 October 2011

 
 


the illusion of cheap food

 

America prides itself on its ability to produce cheap food, and lots of it. Because of our high production-based food system, Americans spend an average of 9.8% of their income (after taxes), the lowest of any nation at any time in history. But though it appears we don’t spend that much money on food because of the sales price, we make up for it in “hidden costs” that compensate for the cheap food that we are consuming. This is a richly complex subject, but it is important to realize that "cheap food" is not as cheap as we think it is, because of its effects on our health, our food economy, the environment, and on society. Here are some basic explanations of the hidden costs of our cheap food system.


The first hidden cost of cheap food is found in the pharmacy aisle: the money spent on remedies to ease stomachs, like antacids, laxatives or Tums. By eating real food, most of us can skip the cost of needing anything from the pharmacy and feel great. Real food, rich in fiber and naturally-occurring vitamins and mineral, comes complete with all the stuff your body needs to digest and process it in a healthy way. When eating real food all the time, we eliminate the long term health care costs that are also hidden within our food system.

 

The second hidden cost of cheap food is the farm bail outs and subsidies that our government pays for with tax dollars. In a roundabout way, we are paying to make commodity food items like corn and soybeans inexpensive for the producer and the consumer, resulting in feedlots and highly processed foods. 

 

The third hidden cost is cheap farm labor. Farm work is hard, seasonal and does not pay a comfortable wage. These folks who work the long, strenuous hours so we can buy cheap food in turn need financial assistance from the government in the form of welfare or seasonal unemployment. Our culture has strayed so far from farm work that many U.S citizens leave these jobs to immigrant labor. 

 

The fourth hidden cost comes out in the money that gets spent on fixing the damages that large scale agriculture cause. Heavy fertilizer and pesticide use, over-tilling, and over-use result in eroded, toxic soil that is then dumped onto land or in water. Taxpayer’s money is spent on environmental clean-up so we can in turn drink the water or use that land. 

 

The fifth and last hidden cost is food quality. Buying and consuming cheap food means that we are forfeiting our right to good quality food. Cheap produce has lost its flavor due to hybrids meant to travel far and store long and dependence on out-of-season produce, breads are airy and light with little nutritional value, fillers are added to foods to substitute for real food ingredients, making the ingredient list longer and unreadable. This cost is difficult to put a dollar amount on, but I think it speaks for itself in the quality of the food we are eating.  


This is why we choose to support local farmers who grow real food. The farms that support and are supported by the Prescott Farmers Market and CSA produce healthy food, picked at the height of freshness, that provides us quality nutrition. Our farmers care about the land, because they know their livelihood depends on its health. And they pay a fair wage to the workers, and have a true connection with their community through which people can interact directly with their food and those that grow it. Local food consumers may pay a higher price initially, but it is well justified by better personal health and directly contributing to a healthy food economy.

 


For more information:


http://www.cookingisfun.info/saturdayletter/2003/12/27/cheap-food-is-an-illusion/

 

Wayne Roberts, No Nonsense Guide to Global Food.

 

http://www.ers.usda.gov/AmberWaves/September08/Findings/ PercentofIncome.htm 

 

 


recipes…

 

roasted parsnips

Adapted from simplyrecipes.com


  • 1 1/2 pounds of parsnips, peeled and cut into 2 1/2 inch batons
  • 4 teaspoons of extra virgin olive oil
  • Salt and freshly ground pepper
  • 1/3 cup of chicken or vegetable stock
  • 3 Tbsp unsalted butter, softened
  • 4 teaspoons drained, bottled horseradish (how to make homemade horseradish)
  • 1/2 Tbsp finely chopped flat-leaf parsley
  • 1/2 Tbsp minced chives
  • 1/2 small garlic clove, minced.

 


Pre-heat oven to 400°F. In a large roasting pan, toss the parsnips with the olive oil, salt and pepper. (Use a roasting pan with sides no more than 2 inches high.) Add the broth, cover with aluminum foil and roast, stirring once or twice, until the parsnips are tender and the stock has evaporated or been absorbed, 20-45 minutes (depending on how tender the parsnips are to begin with). Check often to avoid their getting mushy - especially if they are to be reheated later.

Combine the softened butter with the horseradish, parsley, chives and garlic and season with salt and pepper. Toss the warm roasted parsnips with the horseradish-herb butter and serve.

 

 

bok choy and parsnip soup

adapted from sparkpeople.com
  • 2 pounds ground turkey
  • 1 cup diced onion
  • 5 beef bouillon cubes
  • 2 T olive oil
  • 3 C sliced bok choy stalks
  • 3 C chopped boy choy leaves
  • 2 C chopped parsnip
  • 1 T sea salt
  • 1 C diced tomatoes, save juice
  • 1 C acini di pepe (small round pasta)
  • 10 C water
  • 2 bay leaves
  • 2 T crushed rosemary leaves
  • 1 T cilantro
  • 2 cloves crushed garlic
  • 1 T black pepper

You'll need a big pot for this one! 

First, brown your turkey with the onions and then drain. Add the diced tomatoes, juice and all. 

In another pan, cook your minced garlic in 2 T of olive oil until the garlic looks lightly toasted. Add your sliced bok choy with the chopped parsnips and sea salt; cook for about 10 minutes. Then add to the soup pot.

Mix bouillon cubes with 1 cup boiling water until dissolved. Add to pot.

Add remaining 9 cups water, bay leaves, rosemary, cilantro and black pepper. Cook to boiling.

Add acini de pepe and keep at a boil until pasta is cooked, approx. 15 minutes. 

Decrease heat to a simmering temperature and add bok choy leaves. Simmer for as little as 10 minutes or as long as 30 minutes. The longer you simmer, the better your spices can enhance the flavor. 

 


winter squash and parsnip gratin
Adapted from yummly.com


 

  • 1/3 C breadcrumbs
  • 1/4 C fresh parsley, chopped
  • 1/2 t salt
  • 1/4 t dried oregano
  • 1/4 t dried thyme
  • 1/4 t pepper
  • 4 C acorn squash (peeled, cut into cubes, about 1 lb)
  • 2 C butternut squash (peeled, cut into cubes, about 1/2 lb)
  • 2 C parsnips (peeled if necessary, chopped)
  • 1 T olive oil
  • 1/2 C sharp cheddar cheese
  • 1 sprig fresh oregano (optional)
Combine the first 6 ingredients in a large bowl, and stir well. Add squashes, parsnip, and oil, tossing to coat. Spoon squash mixture into a 2-quart casserole coated with cooking spray. Cover and bake at 325° for 1 1/2 hours. Sprinkle with cheese, and bake, uncovered, an additional 15 minutes. Garnish with oregano, if desired.

Use any combination of winter squash to equal 6 C, if desired.
Oct 06

please help with farmers market survey

Posted by: pfmadmin |
Tagged in: Untagged 
Hello Prescott, Prescott Valley and Chino Valley Farmers Market customers! 
 
Two graduate students at ASU are conducting a research study to better understand
consumer perspectives and demographics of farmers’ markets, with the intent of
improving the farmers’ market experience. To thank you for your time spent participating
in the study, they will be holding a raffle for one $100 gift certificate to our local
Prescott, PV, and Chino Farmers Markets! See below for information about how to participate in the brief survey.

Sincerely,
Erin Lingo, Prescott Farmers Market Manager

Our names are Keri Fehrenbach and Carissa Taylor and we are graduate students in
the Hugh Downs School of Human Communication and the School of Sustainability at
Arizona State University under the supervision of Dr. Christopher Wharton in the School
of Nutrition and Health Promotion.

We are conducting a research study that examines consumer perspectives of desired
food-related information, as well as consumer demographics in order to improve
consumer experience at the market.

We are recruiting individuals to fill out an online survey that will take approximately 5-10
minutes to complete. Participation in the study is voluntary and you must be 18 years or
older.

If you have any questions concerning the research study, please email us at
keri.fehrenbach@asu.edu or carissa.taylor@asu.edu.

To access the survey:
Or copy and paste the address: https://www.surveymonkey.com/s/HBNHFJT

Please note that this survey will be open for one week. We’ll notify the $100 raffle
winner by November 15, 2011.

Thanks in advance,

Keri Szejda Fehrenbach, M.A.
Carissa Taylor, M.A.
Christopher Wharton, Ph.D.
Oct 06

PFM newsletter 10/7

Posted by: pfmadmin |
Tagged in: Untagged 

From the Land

The Prescott Farmers Market and CSA Newsletter

Contact us at info@prescottfarmersmarket.org or 928/713.1227

Like us on Facebook: “Prescott Farmers Market and CSA”

On the web: www.prescottfarmersmarket.org or www.prescott.edu/csa


 

in this issue

 

CSA store

storing vegetables

potatoes, recipes and more!

 

fresh this week

 

carrots, radishes, salad turnips, head lettuce, garlic and onions, purple potatoes, winter squash, and so much more!

 

Plus:

- guest mixed media artist Vanessa Compton - check out her work at www.krinshawstudios.com

- live music from Starvin' Marvin 

veg of the week

Purple Potatoes: Solanum tuberosum 

The potato originated in the Andes of South America, and was first cultivated over 7000 years ago! It then took until the 1570s to reach Europe, where for 200 years it had only limited use, as it was thought of as a food for the "underclass", as well as its membership in the somewhat-poisonous nightshade family.


Potatoes are also related to tomatoes, eggplant, peppers, deadly nightshade, and the infamous datura. And sure enough, the leaves of the potato are poisonous, and when left in sunlight potatoes will turn green and, if eaten, are bitter and can cause illness in humans.    


In all honesty, potatoes have been given a bad rap. Sure, the most common way to eat potatoes in the US is in their deep-fried form as french fries and potato chips, or topped with butter and sour cream, but there is more to the potato than meets the eye. Purple potatoes, specifically, have been found to lower blood pressure and contribute to weight loss. In addition, all pigmented potatoes have been found to lower levels of oxidative stress, inflammation, and blood pressure, all of which are linked to chronic disease. So, whip up one of these salads or soups - and enjoy! Remember, potatoes really do count as part of your daily vegetable requirement!  

upcoming events

PRESCOTT FARMERS MARKET

October 8: Live music from Starvin' Marvin

Guest mixed-media artist Vanessa Compton

October 29: customer appreciation day &

last day of the market!

Every Saturday through October 29, 7:30-noon

Yavapai College


SUSTAINABLE FOOD PRESENTATIONS

experiential series of events and lectures with Prescott College student Wren Myers. See attached flier for more info.

- "The Power of Community" movie, Mariposa Bldg.

October 18 5-7pm

- A Sense of Self

Prescott College Chapel

October 27, 5-7pm

- A Sense of Place

Highlands Center

November 5, 10am-12pm

- A Sense of Community

Highlands Center

November 12, 10am-12pm

- A Sense of Responsibility

Prescott College Chapel

November 17, 5-7pm


 

7 October 2011

 
 

this week in the CSA store...

Don't forget the check our rotating selection of vegetables, dried fruit, pasta, eggs, and other locally produced goodies in the CSA store! All of these items are available for purchase Monday through Friday 8:30am-4:30pm, and until 6pm on Wednesdays! 


storing veggies

Storing vegetables for the short term can seem intimidating, because each item requires slightly different temperature and humidity.  We did a feature on this topic several months ago, but this it is a valuable enough topic to justify revisiting it. So, how do we keep all of our produce at their peak in our refrigerators?  First we must know how each vegetable or fruit must to be stored to maintain optimal storage length. 


Most vegetables (and fruits) like to be stored in a cold and moist environment.  All of our cooking greens, lettuces, root vegetables, peas, sweet corn, apples, grapes, cabbages, broccoli and cauliflower stay fresh longer when kept in the refrigerator with a little moisture.  The ideal storing temperature is 32 degrees, so keeping these vegetables in the refrigerator in bags or Tupperware containers is an excellent way to keep them fresh and crispy.  A quick tip for root vegetables: remove the greens right away before storage because while the whole plant is intact, the greens will continue to send water to the root, making the root wilt and loose its crunch.

 

Vegetables like potatoes, tomatoes, beans, melons, peppers and eggplants should be kept in a moist environment at a warmer temperature (40-50 degrees).  Garlic and onions require a cool (32 degrees) and dry environment, while pumpkins, winter squash and sweet potatoes should have a warm (50-60 degrees) and dry environment.  If you plan to consume these vegetables soon, they can be left out at room temperature but if you would like to keep them a little longer plan to store them away at the appropriate temperature. 


Lastly, it is good to check up on these foods often.  Check to see that they are still crisp, and not rotting.  I find that when my vegetables are hiding away in the refrigerator in plastic bags I need to consciously remember that they are there.  Happy cooking!

 

 


recipes…

 

radish potato salad

Adapted from tasteofhome.com

 


  • 5 medium red potatoes (about 1-1/2 pounds)
  • 1 cup sliced radishes
  • 2 hard-cooked eggs, chopped
  • 3/4 cup mayonnaise
  • 3 tablespoons minced fresh dill or 2 teaspoons dill weed
  • 2 tablespoons cider vinegar
  • 1 tablespoon sugar or honey
  • 1/4 teaspoon salt
  • Dash pepper

 

 

  • Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool.
  • Peel and cube potatoes; place in a large bowl. Add radishes and eggs. In a small bowl, combine the mayonnaise, dill, vinegar, sugar, salt and pepper. Pour over potato mixture; gently toss to coat. Cover and refrigerate for at least 1 hour. Yield: 4 servings.
  • * this would also be delicious with halved de-seeded Concord grapes!

 

 

 

 

 

balsamic-roasted baby potatoes and carrots

adapted from food.com

1 lb baby purple potatoes, halved
1/2 lb carrots, cut diagonally
1/2 onion, thinly sliced
4 cloves garlic, peeled & smashed
3 T balsamic vinegar
2 T butter, melted
4 sprigs fresh thyme (or 1/2 tsp dried)
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper

 

    • Line a large rimmed baking sheet with heavy duty foil.

    • Combine all ingredients in a large bowl. Place on baking dish in a single layer and cover with foil. Roast in a preheated 425F oven for 45 minutes, shaking the pan a few times. Remove foil and roast, uncovered, for another 30 minutes, stirring occasionally, or until veggies are tender & golden.

    •  


    lettuce and potato soup
    Adapted from nytimes.com


     

    1 tablespoon extra virgin olive oil

    1 medium onion, chopped

    1 leek, white and light green parts only, sliced and rinsed well

    2 garlic cloves, minced

    1 lb purple potatoes, washed and diced

    6 cups chicken stock, vegetable stock, or water

    A bouquet garni made with a cleaned leek green, a bay leaf and a few sprigs each parsley and thyme, tied together

    Salt to taste

    5 ounces lettuce leaves, washed and coarsely chopped (4 cups)

    Freshly ground pepper

    2 tablespoons chopped flat-leaf parsley or chives for garnish

    Heat the olive oil in a large, heavy soup pot over medium heat and add the onion and leek. Cook, stirring, until tender, about 5 minutes. Add 1/2 teaspoon salt and the garlic and cook, stirring, until the garlic is fragrant, about 1 minute. Add the potatoes, stock or water, and bouquet garni, and bring to a simmer. Add salt to taste, cover and simmer over low heat for 45 minutes.

    Stir in the lettuce leaves and continue to simmer for another 15 minutes. The potatoes should be thoroughly tender and falling apart.

    Using an immersion blender, or in a blender or food processor fitted with the steel blade (working in batches and covering the blender lid or food processor with a kitchen towel to prevent the hot soup from splashing), blend the soup until smooth. If you want a smoother, silkier texture, strain the soup through a medium strainer, pushing it through the strainer with a pestle, spatula, or the bowl of a ladle. Return the soup to the heat, add lots of freshly ground pepper, taste and adjust salt. Heat through and serve, garnishing each bowl with chopped fresh parsley or chives.

    Note: If serving cold, add a dollop of plain yogurt to the garnish.

    Sep 29

    PFM newsletter 9/30

    Posted by: pfmadmin |
    Tagged in: Untagged 


    From the Land

    The Prescott Farmers Market and CSA Newsletter

    Contact us at info@prescottfarmersmarket.org or 928/713.1227

    Like us on Facebook: “Prescott Farmers Market and CSA”

    On the web: www.prescottfarmersmarket.org


     

    in this issue

     

    CSA store specials

    health foods

    grapes, recipes and more!

     

    fresh this week

     

    carrots, salad turnips, okra, leeks, cherry tomatoes, winter squash, salad greens, and so much more!

     

    Plus:

    live music from Rita Cantu 

    upcoming events

    PRESCOTT FARMERS MARKET

    October 29: customer appreciation day &

    last day of the market!

    Every Saturday through October 29, 7:30-noon

    Yavapai College


    SUSTAINABLE FOOD PRESENTATIONS

    experiential series of events and lectures with Prescott College student Wren Myers. See attached flier for more info.

    - "The Power of Community" movie, Mariposa Bldg.

    October 18 5-7pm

    - A Sense of Self

    Prescott College Chapel

    October 27, 5-7pm

    - A Sense of Place

    Highlands Center

    November 5, 10am-12pm

    - A Sense of Community

    Highlands Center

    November 12, 10am-12pm

    - A Sense of Responsibility

    Prescott College Chapel

    November 17, 5-7pm


     

    28 September 2011

    		 
     

    this week in the CSA store...

    Don't forget the check our rotating selection of vegetables, dried fruit, pasta, eggs, and other locally produced goodies in the CSA store! All of these items are available for purchase Monday through Friday 8:30am-4:30pm, and until 6pm on Wednesdays! 

    This week's special: tomatoes from Jenner Farm in Skull Valley - only $2.50/lb! 

    We also have salad mix, goat cheese from a couple different producers, and bell peppers! 


    health foods

    Low fat, low sodium, low cholesterol, whole wheat, diet meals, fake meats, fortified...we've all fallen for the health claims made on many processed foods. We all know that whole foods are ideal for health, but sometimes it's difficult to decipher which foods are made from whole foods vs. those that are just pretending.


    As Michael Pollan says, (rules # 8, 9, and 10): "avoid...food products that make health claims...food products with the word "lite" or the terms "low fat" or "nonfat" in their names...and foods that are pretending to be something they are not". This runs counter to the wisdom many of us received from our mothers: my own health-conscious mother, for instance, is a huge fan of 1% milk and non-fat yogurt, but unfortunately they're full of extra additives to make them taste "fatty". Athletes often grab protein bars for quick energy, but the high fat and sugar provide only short bursts of energy that pack on the pounds in anyone not extremely active. And while many vegetarians proudly choose "fakin' bacon" over the real stuff, it's often full of preservatives, high amounts of sodium, and lots of unpronounceable ingredients. 


    Real food options include whole milk, ideally fresh from the farm or through a herdshare, and butter, yogurt and cheese made from this milk; home-made granola bars or trail mix, so you know exactly what's in it; and either real grass-fed meat or avoiding the meat altogether. In general, stick with the outside aisles at the grocery store and avoid the processed foods. Buy your produce, meat and snacks at the farmers markets and CSA, cook dinner at home and take the leftovers for lunch, and eat slowly and intentionally!


    Remember, real whole food doesn't need to make health claims. Produce is not represented by huge industry with lobbyists and paid advertising execs. Stick with the food who's ingredients you don't have to guess, and your body will thank you! 



    for more information:


    http://www.livestrong.com/slideshow/511209-the-worst-health-foods/#slide-1


    http://www.foodrenegade.com/michael-pollan-on-marketing-food/

     


    		 

    recipes…


    beef, okra, potato and carrot soup
    adapted from cookthink.com
    • 1/2 onion, diced
    • 2 ribs celery, thinly sliced
    • 1 medium carrot, thinly sliced
    • 3 tablespoons olive oil
    • 1 pound beef stew meat (chuck or round roast), cut into 1/2-inch cubes
    • 3/4 pound okra, cut into bite-sized pieces
    • 3 medium potatoes, cubed
    • 1/2 pound cherry tomatoes, cut in half
    • 5 cups water
    • 2 cloves garlic, minced
    • 1/2 cup finely chopped parsley
    • 2 tablespoons lemon juice
    Prep the onion, celery and carrot. Heat the olive oil in a large pot over medium heat. When the oil is hot, add the vegetables and season them with a generous sprinkling of salt and pepper. Cook, stirring occasionally, 8-10 minutes.

    Meanwhile, prep the beef, okra, potatoes and tomatoes. Season the beef generously all over with salt and pepper. Add these to the pot and stir. Cook, stirring occasionally, 4-6 more minutes.

    Add the water and bring the soup to a boil. Immediately reduce to a simmer. Cook, stirring occasionally, until the beef and potatoes are tender, 20-30 minutes. 

    Stir in the minced garlic, parsley and lemon juice. Add more salt and pepper to taste.

     

     

    Sep 10

    PFM newsletter 9/10

    Posted by: pfmadmin |
    Tagged in: Untagged 

    From the Land

    The Prescott Farmers Market and CSA Newsletter

    Contact us at info@prescottfarmersmarket.org or 928/713.1227

    Like us on Facebook: “Prescott Farmers Market and CSA”

    On the web: www.prescott.edu/csa


     

    in this issue

     
     


     

    empty bowls

     

    delicata squash, recipes and more!

     

    fresh this week

     

    eggplant, roasted peppers, carrots, beets, tomatoes, and the season's first winter squash!

    Plus:

    local artist: Upcycling! Check out their beautiful glasses and bowls - made by hand all from used glass jars and bottles 

     

    veg of the week

     

    delicata squash: Cucurbita pepo

    The delicata squash is considered a "winter squash", meaning that it is harvested fully mature and eaten when the rind is hard (versus a summer squash, which is eaten when the skin is soft and edible). Interestingly, it is actually from the same family as summer squash! And similar to summer squash, it does not store as well as other winter squash.


    The delicata is also known as a peanut squash, Bohemian squash, or sweet potato squash as it has a similar taste to a sweet potato. They are native to North and Central America, where they were introduced by Native Americans to European settlers. 


    They are not as rich in beta-carotene as other winter squashes, but are a good source of dietary fiber, potassium, vitamin C and B, magnesium and manganese. 


    Delicatas, like other winter squashes, are most commonly baked and stuffed with meat, rice, or veggies. They can also be steamed, microwaved, sauteed, or peeled, chopped and added to soups. The seeds can also be toasted and eaten - yum! 

    upcoming events

     

    PRESCOTT FARMERS MARKET:

    Every Saturday through October 7:30-noon

    Yavapai College

     

    PRESCOTT VALLEY FARMERS MARKET:

    Every Tuesday through September 3-6pm

    Corner of Park Ave. and Glassford Hill

     

    CHINO VALLEY FARMERS MARKET

    Every Thursday through September 3-6pm

    BonnFire Grill Restaurant

     

    GROW NATIVE! PLANT SALE & EDUCATIONAL FESTIVAL

    Highlands Center for Natural History

    September 10


    EMPTY BOWLS

    Courthouse Square

    September 11 10:30-1pm

    $15

     

     
     

    10 September 2011

    		 
     


     

    empty bowls

    Hunger, the aching feeling in your belly when you haven't had enough to eat, can be defined in another way: the more chronic want or scarcity of food. In 2010, there were 925 million hungry people throughout the world - 925 million people that, on a regular basis, did not have enough food to meet basic nutritional requirements. That's 1 in 12 people. 500 million - mostly in Latin America, Asia and Africa, live in "absolute poverty" that results in absolute hunger. 


    The United States faces issues of malnutrition as well. Elderly people - at a rate of 1 in 6 - do not have an adequate diet. 1 in 8 American children under age 12 goes to bed hungry each night. 14% of households are food insecure, meaning that they limited or uncertain access to healthy food. 


    Ironically, this does not mean that the world does not produce enough food to feed everyone - there is enough food produced to provide every person on Earth with 2,720 calories per day! The problem lies instead with the complicated issues of food distribution. The primary problem is that many people in the world do not have sufficient land to grow or income to buy enough food. The relationship between hunger and poverty is complicated: poverty is caused by lack of resources, unequal income distribution, and conflict within a country. Poverty and hunger are reciprocally related, in that poverty causes hunger, which therefore causes poor health, low energy, and mental impairment, which in turn causes more poverty. 


    Recently, obesity is being viewed as another form of hunger, in which calorie-dense but nutritionally deficient foods comprise the majority of a person's diet. Obesity is also related to poverty, in that it primarily affects those with fewer resources and limited income, as cheaper foods tend to be higher in fat, sodium, and sugar. This form of malnutrition tends to affect the poor living in developed countries, where these cheaper forms of processed foods are readily available.


    So what can we do? As hopeless as it seems, we can all take action - and it's not by guilt-tripping our kids into finishing what's on their dinner plates (though that may at least have educational value!). Here are some ideas fromthe student-run thinkquest.org: governments of developed countries can help subsidize food purchases by hungry countries instead of domestic agribusiness. These same governments can reduce or forgive the debt owed by poor countries. We can support peace instead of war. We can support groups and politicians that hold these values. We can help educate people about the results of their actions, especially women and how overpopulation results in hunger. We can give food. We can reduce our own waste and encourage others to do the same (note that the percentage of food insecure households in the US is equal to the percentage of food that is wasted by the majority of households!) 


    There are countless organizations working to not only provide meals for the hungry, but to also make healthy food more affordable and accessible: Slow Food USA (who is currently in a membership drive!), Empty Bowls (Prescott's event is this Saturday!), the Supplemental Nutrition Assistance Program (food stamps), WIC, and the National School Lunch program. 


    Particularly relevant this weekend: Empty Bowls is a nation-wide annual event in which local potters and artists make ceramic bowls, and local chefs donate their time and ingredients to make soup. The event is open to the public, and attendees pay $15 for a bowl and two portions of soup, that then goes to a local organization that fights hunger. The bowls are kept as reminders of the problem of world hunger, as well as one's contribution to helping solve the problem. This year, Empty Bowls in Prescott is occurring this Sunday, September 11 from 10:30am-1pm. In addition to many local restaurants and organizations, the Prescott Farmers Market will be there with an "Autumn Harvest Soup". Hope to see you there!


    For more information:

    http://www.worldhunger.org/

    http://library.thinkquest.org/C002291/high/present/stats.htm

    http://feedingamerica.org/

    http://www.emptybowls.net/

    http://www.slowfoodusa.org/

    		 
        

     

    recipes…

     

    Delicata Squash Pasta with Goat Cheese and Summer Beets

    Adapted from Carefree Cooking 

     

    • 4 red beets
    • 2 delicata squash, peeled and cut into quarters
    • 2 tablespoons olive oil, plus 1/4 cup
    • 1 pound penne pasta
    • 1 cup soft creamy Goat cheese
    • 1/2 cup grated Pecorino Romano cheese

     

     

     

    Preheat the oven to 425°. Trim the beets of stalks and tendrils; remove the outer skin with a vegetable peeler; cut into quarters; place in a large bowl. Add the cut delicata and then toss the squash and beets gently with the 2 tablespoons olive oil. Transfer to an oiled baking sheet. Bake 25 minutes or until the vegetables are tender when pierced with a fork.

    Meanwhile, cook the pasta according to package directions; drain and coat well with the 1/4 cup olive oil. Stir in the Goat and the Romano cheeses. Toss with the cooked vegetables and serve with more cheese sprinkled on top as garnish.

     

     

     

    Oven-Roasted Eggplant and Winter Squash Curry
    Adapted from food.com

     

    • 1 lb eggplant
    • 2 lbs winter squash
    • 2 tablespoons canola oil
    • 2 1/2 teaspoons cumin seeds
    • 1 1/2 onions, diced
    • 1 1/2 tomatoes, in 1 1/2 inch dice
    • 1/4 teaspoon turmeric
    • 1/2 teaspoon ground fenugreek
    • 1/2 tablespoon ground coriander
    • 1/4 teaspoon ground pepper
    • 1/2 jalapeno pepper, chopped
    • 2 1/2 teaspoons salt
    • 3 green onions, chopped in 1-inch pieces
    • 1/2 cup chopped fresh cilantro

     

     

     

  • Preheat oven to 450°F.

  • Wrap the eggplant and the squash individually in aluminum foil. Place them on a baking tray and bake them for 1 1/2 hours or until they are very soft. The eggplants will become mushy and deflated.

  • While the eggplant and squash are cooking, heat oil in large frying pan on medium-high heat for 1 minute. Add cumin seeds and allow them to sizzle for about 30 seconds. Stir in onions and saute until brown, 8 to 10 minutes.

  • Reduce heat to medium and stir in tomatoes. Add turmeric, fenugreek, coriander, black pepper, jalapeño pepper and salt. Cook this masala for 10 minutes. If the eggplant and squash are still cooking, remove the masala from the heat and set aside.

  • Remove eggplant and squash from the oven and cool for 5 to 10 minutes so you can unwrap the aluminum foil.

  • Using a pairing knife or potato peeler, peel the squash and discard the skin. Cut the squash in half. Using a spoon, scoop out the seeds from the squash. Cut in 1/2 inch cubes and place in mixing bowl.

  • Using your hands, peel the skin from the eggplant. Discard the skins. Add the eggplants to the mixing bowl.

  • Stir the eggplant and squash mixture into the masala. Turn the heat on to medium and cook, covered for 10 minutes. Just before serving, add the green onions and heat for 2 to 3 minutes. Remove from heat and stir in cilantro.

  • Serve as main dish with Chappatis (flatbread) or as a side dish.

    •  

     

     

     

    Crispy Roasted Shallots
    Adapted from myrecipes.com


    • - 12 shallots, peeled and quartered
    • - 1/4 cup olive oil
    • - 1 tablespoon chopped fresh rosemary
    • - Sea salt, to taste
    • - Freshly ground pepper, to taste

    Preheat oven to 400°. Place shallots in 8-inch square baking dish. Drizzle with oil, and sprinkle with remaining ingredients. Roast shallots at 400° for 20 minutes or until crispy and lightly browned, turning occasionally.


    Use roasted shallots alone as a side dish, add to mashed potatoes, blend with dijon mustard for a salad dressing, or with roasted garlic and olive oil on pizza!
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