Archive for Produce Information
Is a CSA for me?
Deciding to receive a basket on a weekly or bi-weekly basis is a lifestyle change for the good; the first few baskets are so exciting! Then the realization that there are still veggies in the fridge from last week and now I have another basket on my doorstep….. How can you determine if a CSA is for you?
We track the number of people who sign up for our service. At approximately 1,900 enrolled, we have close to 190 deliveries per week. We always ask for feedback as to why they stop their service so we can look for ways to improve. About 80% tell us they just do not use the produce. (The rest are typically financial, moving, etc.). We talk to many of our Members and have a pretty good idea if they’re going to stay long term or just for a short while based on a few question. We know the decision to eat healthier is a high priority for most people. Unfortunately convenience food (whether it’s a pre-packaged item or a drive-through restaurant) seems to win more often than they should for good health.
If you are considering joining our Membership (or considering any type of CSA subscription) here are a few questions to ask yourself.
How often do you cook?
Be realistic. Look at your lifestyle and consider the amount of time that you are home:
Have a houseful of active kids that you are chasing after (band, drama, sports)?
Work late nights or long hours?
What type of meals do you cook?
If your regular weekly menu consists of burgers, spaghetti, tacos, etc., are you willing to incorporate fresh veggies? You can do this in a variety of ways:
- Add chopped (or pureed) veggies to most sauces.
- Plan on a weekly soup/stew to use remaining veggies. It will be different each week!
- Eat a salad for lunch. It doesn’t have to be just lettuce and tomatoes. Add chopped veggies or use leftover grilled veggies.
- Any vegetable can be steamed, stir-fried, roasted or grilled. This includes wedges of cabbage, root vegetables, lettuce (yes lettuce!), and asparagus. If you usually boil your veggies, you’re missing out! Veggies take on a new flavor when grilled or roasted.
- Use up a bunch of produce at once by juicing them.
- If you don’t have time to cook, consider cutting the vegetables up and freezing them for later use.
Are you adventurous?
We do the best we can to notify our Members in advance of the basket contents. Mother Nature is ultimately in charge of the final decision and forces last minute substitutions. Will it throw off your whole week to get Baby Bok Choy instead of Cabbage?
Will you try unusual items like Rutabagas, Chinese Broccoli, Kohlrabi, Fennel, or Kale?
We do offer the ability to put items on your do-not-send list. However if you only use apples, cucumbers, lettuce, tomatoes, and broccoli in your menu each week, those things are not available year round. Seasonal eating is an adjustment to most families. Anticipation of a new crop is exciting! Local strawberries taste that much better when you know you can only get them for a short time.
Our service gives you the opportunity to experiment with new produce! If you’re not sure how to cook something, we post recipes in our weekly newsletter, on our blog and on Facebook. Or you can call us! We’ve received many calls from Members who don’t know what a particular item is! We’re happy to give you tips about cooking, produce storage, or to answer any questions you may have.
There is no denying that eating fresh, nutritious fruits and vegetables as much as possible is good for you and your family. Start with one of our tips and take it one step at a time. It won’t take long for you to become accustomed to preparing healthier meals.
Happy cooking!
Pam
Picking Oranges at McKellar Farms
Some of McKellar Farms’ oranges go to the packinghouse. Bob took pictures of the picking in progress.
To begin, the picking crew brings the bins. A semi truck with a trailer pulls up stacked with empty bins. The forklift driver unloads the trucks and drops them off at the end of the rows of trees. The picking crew then turns the bins on their sides and “rolls” them down the row. (I remember the first time I heard the thump, thump, thump sound of a bin getting rolled down the lane. I had NO idea what it was and it startled me a bit! Of course I had to go out and investigate! – pam)
The pickers use ladders to reach the tops of the trees. As you can see, the ladders tower some of the younger trees. Soon they’ll be so tall we’ll have to top them. Orange trees get “topped” (looks like a buzz cut) to keep them low enough for the pickers to reach the oranges (for safety reasons you don’t want to go higher than 12 feet on a ladder). It also allows more light through the trees that is good for the health of the trees and oranges.
Once the bins are full, the forklift driver puts the bins back on the trailer and they’re hauled to the packinghouse.
Pam
The Colors of the Rainbow on Your Dinner Plate
I received a really cool email Friday. One of our Members is a registered dietitian, Krista Feagans Owner of Fit Foods, and sent me some useful information to share with all of our other Members:
March is National Nutrition Month and this year’s NNM theme is to Eat Right with Color. Adding color to your plate is more than just visually appealing. Different colors indicate different nutrients in each food. Darker colors are usually a sign of a food that is more nutrients than celery, mushrooms, and iceberg lettuce. Eating a range of colorful foods ensures that you are eating a variety of healthy nutrients. It is fun and easy to add color to your plate. Try to include as many colors as possible (make a rainbow) or decide to let each family member pick a colorful fruit and/or vegetable to add to each meal. Try something news, or prepare an old favorite in a new way. Color isn’t only good for you, it keeps things from getting boring.
The color-guide list is included in her letter is available on our website here.
For question and more information on nutrition counseling or group classes/presentations, please contact Krista Feagans, registered dietition and owner of Fit Foods Nutrition.
858-336-7493 Phone
Take a look at the “colors” on your plate. Mostly brown and beige means you are not getting enough veggies!
Happy Cooking
Pam
To Freeze Asparagus
Fill a large pot of water and add 1 teaspoon of salt. Bring pot to a boil and place your washed asparagus into the boiling water for about 3 minutes. Remove the asparagus and plunge them into a pot of ice water to quickly cool them. Put into freezer bags and into you freezer.
Artichokes
To Clean
Wash artichokes in cold water
Cut off top inch or so from each artichoke. Trim any thorns from the tops of the remaining leaves
To Cook (3 different methods)
- Boil artichokes in salted water 20 to 45 minutes. Or for a different flavor try adding Chicken or Vegetable Stock instead of salt. Drain well, upside down.
- Steam artichokes for 15 to 30 minutes or until tender
- Microwave artichokes, individually wrapped in plastic for 8 to 15 minutes.
*Serve with drawn butter to dip the leaves in or try homemade mayonnaise or garlic mayonnaise.
Directions for Freezing Corn
Husk – the corn and pick off as much of the silk as you can. A soft vegetable brush may help. Get a large pot of boiling water ready and a large bowl of ice water ready.
Blanch – the corn for 4-6 minutes. Begin counting the blanching time as soon as you place the corn in the boiling water. Cover the pot and boil at a high temperature for the required length of time. You may use the same blanching water several times (up to 5). Add more water as needed.
Cool – corn immediately in ice water to prevent over-cooking. Drain the corn thoroughly.
Cut – the kernels from the cob OR if you are freezing corn on the cob, skip this step.
Bag – the corn in plastic air-tight containers such as Ziploc bags or FoodSaver.
Summer Sweet Oranges
We are in the peak of Summer Sweet Oranges, also known as Valencia oranges. If you crave sweet and flavorful fresh orange juice, squeeze some of these jewels! You’ll get lots of juice from each one. This is the original sweet orange brought over from Valencia, Spain.
Even though the fruit is fully ripe, Valencia oranges obtain a green tinge in the warm weather. This is called regreening. When the fruit ripens on the tree, it turns a bright orange color that you are more familiar with. The warm summer weather makes the skin reabsorb chlorophyll as it hangs on the tree, causing a ripe orange to look partly green.
Fresh Valencia juice may be stored in the refrigerator overnight if tightly covered. There should be no loss of flavor.
Add some orange to your smoothies: ½ cup of juice, ½ cup of diced oranges, a peeled banana, some berries and ½ cup of yogurt.
Orange Marinade
Recipe #22685 from RecipeZaar.com
1 tablespoon grated orange rind
1 cup freshly squeezed orange juice
2 teaspoons grated fresh ginger
1/3 cup brandy (peach or apricot brandy is nice to use in this marinade)
1/3 cup honey
4 cloves garlic, crushed
Combine all ingredients together and mix well.
Barbequed Beef Steak with Orange Marinade
From allrecipes.com
2 pounds top sirloin, 2 inches thick
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 oranges, juiced
Make crisscross cuts on surface of meat on both sides, and place in a shallow dish. Reserve 1/2 cup orange juice. Mix remaining orange juice with garlic and ginger. Pour over meat, and marinate in refrigerator for at least 6 hours.
Preheat grill for medium heat.
Brush grate with oil, and place steak on grill. Cook for 10 to 12 minutes per side, or until done. Remove from grill, and rest for several minutes.
Meanwhile, heat reserved orange juice. Slice meat, and transfer to a serving platter. Pour heated orange juice over the meat.
