roxbury farm
ROXBURY FARM [email protected]
july 28, 2014 - pickup week # 8
www.roxburyfarm.com
Letter from a Farmer Chuck Matthei, my mentor and dear friend who founded Equity Trust Inc. once said at a meeting of dedicated conservationists that as yet, "not everyone is at the table. I am for taking good care of open
space, woodland, field and water, and I am for making the table longer and for inviting everyone to sit at the table and eat". We can have the same sentiments when we take an honest look at the CSA movement. CSA farms have morphed into oases for highly educated customers that seek the highest quality food. Our farm has always stood by its principles that our food should not be priced out of the mouths of less privileged people. As a result our vegetables are the best deal around, esp. if you compare it to other organically grown produce. Our weekly deliveries priced at around $24.00 to $28.00 a week (depending on location) would cost up to about $60.00 at Whole Foods and somewhat less than that at a local supermarket. So, why is it that our CSA is still not popular amongst low income demographics? Harvard economist Sendhil Mullainathan and Princeton psychologist Eldar Shaffir wrote a book called: Scarcity, Why having too little means so much. Scarcity, in their definition, is being short on much needed resources which often are money to buy food and time to complete a job. Scarcity to the authors is like packing a tiny suitcase for a long trip; it implies an incredible need to focus in order to make endless decisions like: "Do I pack an extra sweater or an umbrella?” And making all these decisions, all day long, takes up a lot of mental bandwidth. The research they share explains how poverty reduces mental bandwidth and how it leads to a poor decision making process. Mullainathan and Shaffir make the argument that poverty is often self perpetuating. Farmers working below cost of production, under pressure to repay an operating loan, facing bad weather and possibly a poor harvest are known for making bad decisions. Low mental bandwidth occurs for a variety of reasons including exhaustion. But the inability to make good decisions is not just self-defeating; it can be life threatening. Every time a farmer dies in a farm accident I ask myself the question, what pressure were they under? Teachers in low income neighborhoods know when the cycle of food stamps is about to be renewed as kids act out in class. Parents who are stressed about how to provide food for their children are not as available to their children’s other needs and the effects are felt in the classroom. The most important conclusion of the book is that it demystifies the myth that poor people (and farmers) are dumb. A condition of scarcity simply reduces the ability of the brain to properly (con’t on p. 2)
Jean-Paul giving a farm tour to a group of apprentice farmers.
Fall broccoli transplants at dusk.
2 (letter con’t) work in making good decisions. In a study performed by Shaffir it showed that people exposed to conditions of scarcity have a reduced mental bandwidth equal to losing two nights of sleep. When is the last time you lost two nights of sleep and how did your brain work? Yes, I thought so. The easiest solution to keep people's brains functioning properly is by providing a little bit of slack. Making sure that no one has to worry about where their next meal comes from, making sure no one has to worry about losing their income, their home, or their health without the means to pay for medication. Being European, and raised on welfare all of my childhood I understand the need for a safety net very well. While we were considered poor, we hardly experienced real scarcity. There is a huge difference between growing up poor in the South Bronx or Amsterdam, Holland. My mother did not have to worry what she would feed us tomorrow or if she could afford a visit to the doctor. Providing slack does not have to cost much. A CSA farmer does not have to worry about her/his markets or her/his payments and therefore there is -at least in theory- less scarcity on a CSA farm. While the cost of the produce is often extremely competitive, the CSA farmer receives a greater return as there is no middleman to take part of the food dollar. This is largely due to the many hours members and site coordinators volunteer towards the greater good. When 80 member volunteers show up to help with the garlic harvest it provides slack during the following week for the crew to focus on the weekly production. Bringing garlic in from the field while we are busy with the weekly harvest, planting, weeding, and haymaking becomes often too much leading to exhaustion and feeling overwhelmed by the list of tasks to complete. You, providing us with slack, allow us to pay this favor forward to others. Roxbury Farm provides a surplus of food to the members to make sure we don’t run out. These extra veggies are delivered to food pantries in all of the communities that host a CSA site. Each season members like you donate almost $100,000 worth of produce to others that are less fortunate. Every time you forget to pick up your share, or simply leave a head of lettuce or a bunch of kale it ends up on the plate of your less fortunate neighbor. What a beautiful system, how elegant and easy. And those few vegetables provide another small contribution to alleviating the stresses of long-term poverty. While we are very busy here at Roxbury Farm; (yes, I clocked in another 85 hours last week as we brought in the second cutting of hay) we still maintain -most of- our mental bandwidth. Maintaining bandwidth is not just reduced by working long hours; it is about feeling safe, by
COMING NEXT WEEK (OUR BEST GUESS): head lettuce, salad mix, sweet corn, green beans, beets, tomatoes, green peppers, carmen sweet peppers, cucumbers, onions, and garlic. FRUIT: peaches CHICKEN SHARES: Chicken shares will be delivered to your CSA site this week. Look for the cooler with the list of names. Please check off your name so we know that you picked up your share. Each share is one frozen chicken. Mike and Shelly work hard to produce a high quality product, we hope you enjoy it! OTHER MEAT SHARE DELIVERY DATES: The 1st Beef Share will be delivered the week of August 12 – August 15 to your CSA site. The 2nd Chicken share will be delivered the week of August 19 – August 22. Please let the farm know if you can’t pick up your share and we will deliver it another time. Contact us at [email protected] or 518-758-8558. IF YOU DO NOT LET US KNOW AND YOU DO NOT PICK UP YOUR BEEF OR CHICKEN SHARE, THE SHARE WILL BE DONATED TO THE FOOD PANTRY. MEAT ORDERS We have ground beef and chuck steak available for order at $6.00 a pound. All of our beef cows are raised solely on pasture during the grazing season and on hay or baleage (grown on our farm) during the winter. We will deliver your order next week. Go to http://www.roxburyfarm.com/ store/meat-orders to place your order. having a big enough suitcase to pack all the things you need for a long trip. Having this little bit of slack leads to a safer farm environment, it leads to better decision making, it allows us to produce a higher quality food, and it allows us to share it with less fortunate neighbors. What a win-win-win proposition. I have to say, I am so very proud to be part of this partnership. ~Jean-Paul
GRILLED POTATO, LEMON, AND ZUCCHINI SALAD WITH ROMESCO SAUCE
3
Romesco Sauce: 1 roasted red bell pepper, stems + seeds removed (use one from a jar if you don’t have a fresh pepper) 1 garlic clove, peeled 1/2 cup blanched almonds 2 tbsp tomato paste big splash of sherry vinegar 1 1/2 tsp smoked paprika pinch of chili flakes 1/2 cup extra virgin olive oil salt + pepper Salad: 1 lb of small potatoes, scrubbed 1 big handful of green beans, trimmed 6-7 small zucchinis, or 2 regular ones, cut down the middle lengthwise 2 tbsp olive oil, divided 1 lemon, halved 1/2 cup romesco 1-2 tsp dijon mustard 1 cup cherry tomatoes, halved handful of pine nuts (optional) handful of olives 10 chives, rough chopped salt + pepper Make the romesco: combine all of the ingredients in a blender and blend on high for a minute or so, until a creamy consistency is achieved. Check the sauce for seasoning, adjust, and scrape into a sealable container. Pour a thin layer of olive oil on top to help preserve the sauce a bit more. Place in the fridge or set aside if you’re using it right away. Place the potatoes in a medium saucepan and cover them with cold water. Put a lid on the pot and place it over medium-high heat. Bring the pot a boil and simmer until potatoes are just tender, about 20 minutes depending on the size of them. Place the beans into the pot in the last 5 minutes of cooking. Drain the whole thing and return the potatoes to the pot. Run the green beans under cold water to avoid overcooking. Cut the potatoes into bite sized pieces once cool enough to handle and thread the pieces onto skewers. Coat the potatoes with a bit of the grapeseed oil. Season them with salt and pepper. Set aside. Preheat a grill to high. (If you don’t have a grill you can also roast the veggies in your oven.) Toss the zucchini halves with a bit more of the oil and season them with salt and pepper. Place the potato skewers and zucchini halves on the grill. Place the grilled lemon, cut side down, onto the grates as well. Flip all of the vegetables once they start charring a bit, about 5-8 minutes total. Place the potatoes in a large bowl. Cut the zucchini pieces into bite sized bits if necessary. Remove the grilled lemon from the grill as well. Combine the romesco with the remaining oil and dijon mustard. Squeeze the grilled lemon into the romesco mixture and stir it up. Pour this mix on top of the potatoes and zucchini. Add the blanched beans, cherry tomatoes, pine nuts, olives and chives. Squeeze the grilled lemon over top and season the whole mix with salt and pepper. Toss lightly to combine. Check the salad for seasoning and garnish the top with some extra chives. Serve warm or at room temperature. http://www.thefirstmess.com/2013/07/18/grilled-potato-lemon-zucchini-salad-romesco-recipe/
ALMOND & CORNMEAL HERB CRUSTED EGGPLANT
4
1 eggplant (zucchini or summer squash would also work) 2/3 cup raw almonds 1/3 cup cornmeal 1/3 cup oat flour 2 eggs or 1/2 cup unsweetened almond milk—vegan 1/4 + 1/8 tsp garlic powder 1.5 tsp oregano 1 tsp basil 1/4 tsp salt 1/4 tsp black pepper extra salt for the eggplant slices Slice the eggplant into 1/4 – 1/2” thick rounds and place on a wire rack. Liberally salt the tops of all of the rounds and let sit untouched for 30 minutes. You will see a decent amount of water sitting at the top of each slice after 30 minutes. Place the cornmeal, almonds, and all of the seasonings in your food processor. Turn on for about 20-30 seconds until the almonds are ground to very small pieces [not all the way to flour]. Spread the corn/almond mixture out onto a large plate, spread the oat flour onto a small plate, and whisk the eggs together in a wide bowl or pour the milk into a wide bowl. Preheat your oven to 375* and lightly grease or line a baking sheet with parchment paper. If you have a large pizza pan with holes in it that works even better. Gently squeeze each slice between a dry kitchen towel to soak up the moisture. Place each slice in the oat flour and lightly coat both sides. Next, dip in the egg or milk [letting any extra drain off] then place in the almond + cornmeal mixture. Press the mixture in lightly and flip to make sure both sides are evenly coated. Place on the pan and repeat with the remaining slices. Bake for 15min flip once and bake for another 15min. Top with marinara and serve. http://www.edibleperspective.com/home/2012/9/4/almond-cornmeal-herb-crusted-eggplant.html
SUMMER GRILLED MEXICAN STREET CORN QUINOA SALAD
5
1 cup uncooked quinoa, rinsed 4 ears corn, husks removed 1 tablespoon olive oil 2 tablespoons butter, softened 1 lime, juiced, plus extra for garnish 1/4 cup + 2 tablespoon fresh cilantro, chopped 2 teaspoons smoked paprika 1 teaspoon chile powder 1/4 teaspoon salt + pepper 2 bell peppers 2 jalapeños or hot pepper of choice 2-4 green onions, chopped 1 cup tomatoes, chopped 1/4 cup fresh basil, sliced 4 thick slices bacon, cooked + chopped (optional) 1/2 cup cotija cheese, crumbled Prepare quinoa according to directions, which will most likely call for 1 cup of liquid. While the quinoa is cooking preheat the grill to the highest setting. Remove the husk from each ear of corn. Brush the corn with olive oil and season with salt and pepper. Wrap the corn in one layer of aluminum foil. Grill for about 5 minutes each “side” – rotating corn 4-5 times during grilling. At the same time, also place the red peppers and jalapeño peppers on the grill. Lightly char the peppers on all sides. Remove from the grill and allow to cool. Meanwhile combine 2 tablespoons cilantro, smoked paprika, chile powder, salt and pepper. In another bowl add the 3 tablespoons butter and half the seasoning mixture. Once the corn is finished brush with just enough of the butter to coat all around the it. Allow the corn to cool and then, slice off the cob using a sharp knife. Slice the peppers as well and add everything to a big bowl. To the bowl add the warm quinoa, remaining seasonings, 1/4 cup fresh cilantro, basil, green onions, tomatoes and 2 tablespoons olive oil. Toss well. Add the bacon if using and then the cotija cheese, toss again and serve warm or at room temperature. http://www.halfbakedharvest.com/summer-grilled-mexican-street-corn-quinoa-salad/
july 28, 2014 - pickup week # 8
www.roxburyfarm.com
Letter from a Farmer Chuck Matthei, my mentor and dear friend who founded Equity Trust Inc. once said at a meeting of dedicated conservationists that as yet, "not everyone is at the table. I am for taking good care of open
space, woodland, field and water, and I am for making the table longer and for inviting everyone to sit at the table and eat". We can have the same sentiments when we take an honest look at the CSA movement. CSA farms have morphed into oases for highly educated customers that seek the highest quality food. Our farm has always stood by its principles that our food should not be priced out of the mouths of less privileged people. As a result our vegetables are the best deal around, esp. if you compare it to other organically grown produce. Our weekly deliveries priced at around $24.00 to $28.00 a week (depending on location) would cost up to about $60.00 at Whole Foods and somewhat less than that at a local supermarket. So, why is it that our CSA is still not popular amongst low income demographics? Harvard economist Sendhil Mullainathan and Princeton psychologist Eldar Shaffir wrote a book called: Scarcity, Why having too little means so much. Scarcity, in their definition, is being short on much needed resources which often are money to buy food and time to complete a job. Scarcity to the authors is like packing a tiny suitcase for a long trip; it implies an incredible need to focus in order to make endless decisions like: "Do I pack an extra sweater or an umbrella?” And making all these decisions, all day long, takes up a lot of mental bandwidth. The research they share explains how poverty reduces mental bandwidth and how it leads to a poor decision making process. Mullainathan and Shaffir make the argument that poverty is often self perpetuating. Farmers working below cost of production, under pressure to repay an operating loan, facing bad weather and possibly a poor harvest are known for making bad decisions. Low mental bandwidth occurs for a variety of reasons including exhaustion. But the inability to make good decisions is not just self-defeating; it can be life threatening. Every time a farmer dies in a farm accident I ask myself the question, what pressure were they under? Teachers in low income neighborhoods know when the cycle of food stamps is about to be renewed as kids act out in class. Parents who are stressed about how to provide food for their children are not as available to their children’s other needs and the effects are felt in the classroom. The most important conclusion of the book is that it demystifies the myth that poor people (and farmers) are dumb. A condition of scarcity simply reduces the ability of the brain to properly (con’t on p. 2)
Jean-Paul giving a farm tour to a group of apprentice farmers.
Fall broccoli transplants at dusk.
2 (letter con’t) work in making good decisions. In a study performed by Shaffir it showed that people exposed to conditions of scarcity have a reduced mental bandwidth equal to losing two nights of sleep. When is the last time you lost two nights of sleep and how did your brain work? Yes, I thought so. The easiest solution to keep people's brains functioning properly is by providing a little bit of slack. Making sure that no one has to worry about where their next meal comes from, making sure no one has to worry about losing their income, their home, or their health without the means to pay for medication. Being European, and raised on welfare all of my childhood I understand the need for a safety net very well. While we were considered poor, we hardly experienced real scarcity. There is a huge difference between growing up poor in the South Bronx or Amsterdam, Holland. My mother did not have to worry what she would feed us tomorrow or if she could afford a visit to the doctor. Providing slack does not have to cost much. A CSA farmer does not have to worry about her/his markets or her/his payments and therefore there is -at least in theory- less scarcity on a CSA farm. While the cost of the produce is often extremely competitive, the CSA farmer receives a greater return as there is no middleman to take part of the food dollar. This is largely due to the many hours members and site coordinators volunteer towards the greater good. When 80 member volunteers show up to help with the garlic harvest it provides slack during the following week for the crew to focus on the weekly production. Bringing garlic in from the field while we are busy with the weekly harvest, planting, weeding, and haymaking becomes often too much leading to exhaustion and feeling overwhelmed by the list of tasks to complete. You, providing us with slack, allow us to pay this favor forward to others. Roxbury Farm provides a surplus of food to the members to make sure we don’t run out. These extra veggies are delivered to food pantries in all of the communities that host a CSA site. Each season members like you donate almost $100,000 worth of produce to others that are less fortunate. Every time you forget to pick up your share, or simply leave a head of lettuce or a bunch of kale it ends up on the plate of your less fortunate neighbor. What a beautiful system, how elegant and easy. And those few vegetables provide another small contribution to alleviating the stresses of long-term poverty. While we are very busy here at Roxbury Farm; (yes, I clocked in another 85 hours last week as we brought in the second cutting of hay) we still maintain -most of- our mental bandwidth. Maintaining bandwidth is not just reduced by working long hours; it is about feeling safe, by
COMING NEXT WEEK (OUR BEST GUESS): head lettuce, salad mix, sweet corn, green beans, beets, tomatoes, green peppers, carmen sweet peppers, cucumbers, onions, and garlic. FRUIT: peaches CHICKEN SHARES: Chicken shares will be delivered to your CSA site this week. Look for the cooler with the list of names. Please check off your name so we know that you picked up your share. Each share is one frozen chicken. Mike and Shelly work hard to produce a high quality product, we hope you enjoy it! OTHER MEAT SHARE DELIVERY DATES: The 1st Beef Share will be delivered the week of August 12 – August 15 to your CSA site. The 2nd Chicken share will be delivered the week of August 19 – August 22. Please let the farm know if you can’t pick up your share and we will deliver it another time. Contact us at [email protected] or 518-758-8558. IF YOU DO NOT LET US KNOW AND YOU DO NOT PICK UP YOUR BEEF OR CHICKEN SHARE, THE SHARE WILL BE DONATED TO THE FOOD PANTRY. MEAT ORDERS We have ground beef and chuck steak available for order at $6.00 a pound. All of our beef cows are raised solely on pasture during the grazing season and on hay or baleage (grown on our farm) during the winter. We will deliver your order next week. Go to http://www.roxburyfarm.com/ store/meat-orders to place your order. having a big enough suitcase to pack all the things you need for a long trip. Having this little bit of slack leads to a safer farm environment, it leads to better decision making, it allows us to produce a higher quality food, and it allows us to share it with less fortunate neighbors. What a win-win-win proposition. I have to say, I am so very proud to be part of this partnership. ~Jean-Paul
GRILLED POTATO, LEMON, AND ZUCCHINI SALAD WITH ROMESCO SAUCE
3
Romesco Sauce: 1 roasted red bell pepper, stems + seeds removed (use one from a jar if you don’t have a fresh pepper) 1 garlic clove, peeled 1/2 cup blanched almonds 2 tbsp tomato paste big splash of sherry vinegar 1 1/2 tsp smoked paprika pinch of chili flakes 1/2 cup extra virgin olive oil salt + pepper Salad: 1 lb of small potatoes, scrubbed 1 big handful of green beans, trimmed 6-7 small zucchinis, or 2 regular ones, cut down the middle lengthwise 2 tbsp olive oil, divided 1 lemon, halved 1/2 cup romesco 1-2 tsp dijon mustard 1 cup cherry tomatoes, halved handful of pine nuts (optional) handful of olives 10 chives, rough chopped salt + pepper Make the romesco: combine all of the ingredients in a blender and blend on high for a minute or so, until a creamy consistency is achieved. Check the sauce for seasoning, adjust, and scrape into a sealable container. Pour a thin layer of olive oil on top to help preserve the sauce a bit more. Place in the fridge or set aside if you’re using it right away. Place the potatoes in a medium saucepan and cover them with cold water. Put a lid on the pot and place it over medium-high heat. Bring the pot a boil and simmer until potatoes are just tender, about 20 minutes depending on the size of them. Place the beans into the pot in the last 5 minutes of cooking. Drain the whole thing and return the potatoes to the pot. Run the green beans under cold water to avoid overcooking. Cut the potatoes into bite sized pieces once cool enough to handle and thread the pieces onto skewers. Coat the potatoes with a bit of the grapeseed oil. Season them with salt and pepper. Set aside. Preheat a grill to high. (If you don’t have a grill you can also roast the veggies in your oven.) Toss the zucchini halves with a bit more of the oil and season them with salt and pepper. Place the potato skewers and zucchini halves on the grill. Place the grilled lemon, cut side down, onto the grates as well. Flip all of the vegetables once they start charring a bit, about 5-8 minutes total. Place the potatoes in a large bowl. Cut the zucchini pieces into bite sized bits if necessary. Remove the grilled lemon from the grill as well. Combine the romesco with the remaining oil and dijon mustard. Squeeze the grilled lemon into the romesco mixture and stir it up. Pour this mix on top of the potatoes and zucchini. Add the blanched beans, cherry tomatoes, pine nuts, olives and chives. Squeeze the grilled lemon over top and season the whole mix with salt and pepper. Toss lightly to combine. Check the salad for seasoning and garnish the top with some extra chives. Serve warm or at room temperature. http://www.thefirstmess.com/2013/07/18/grilled-potato-lemon-zucchini-salad-romesco-recipe/
ALMOND & CORNMEAL HERB CRUSTED EGGPLANT
4
1 eggplant (zucchini or summer squash would also work) 2/3 cup raw almonds 1/3 cup cornmeal 1/3 cup oat flour 2 eggs or 1/2 cup unsweetened almond milk—vegan 1/4 + 1/8 tsp garlic powder 1.5 tsp oregano 1 tsp basil 1/4 tsp salt 1/4 tsp black pepper extra salt for the eggplant slices Slice the eggplant into 1/4 – 1/2” thick rounds and place on a wire rack. Liberally salt the tops of all of the rounds and let sit untouched for 30 minutes. You will see a decent amount of water sitting at the top of each slice after 30 minutes. Place the cornmeal, almonds, and all of the seasonings in your food processor. Turn on for about 20-30 seconds until the almonds are ground to very small pieces [not all the way to flour]. Spread the corn/almond mixture out onto a large plate, spread the oat flour onto a small plate, and whisk the eggs together in a wide bowl or pour the milk into a wide bowl. Preheat your oven to 375* and lightly grease or line a baking sheet with parchment paper. If you have a large pizza pan with holes in it that works even better. Gently squeeze each slice between a dry kitchen towel to soak up the moisture. Place each slice in the oat flour and lightly coat both sides. Next, dip in the egg or milk [letting any extra drain off] then place in the almond + cornmeal mixture. Press the mixture in lightly and flip to make sure both sides are evenly coated. Place on the pan and repeat with the remaining slices. Bake for 15min flip once and bake for another 15min. Top with marinara and serve. http://www.edibleperspective.com/home/2012/9/4/almond-cornmeal-herb-crusted-eggplant.html
SUMMER GRILLED MEXICAN STREET CORN QUINOA SALAD
5
1 cup uncooked quinoa, rinsed 4 ears corn, husks removed 1 tablespoon olive oil 2 tablespoons butter, softened 1 lime, juiced, plus extra for garnish 1/4 cup + 2 tablespoon fresh cilantro, chopped 2 teaspoons smoked paprika 1 teaspoon chile powder 1/4 teaspoon salt + pepper 2 bell peppers 2 jalapeños or hot pepper of choice 2-4 green onions, chopped 1 cup tomatoes, chopped 1/4 cup fresh basil, sliced 4 thick slices bacon, cooked + chopped (optional) 1/2 cup cotija cheese, crumbled Prepare quinoa according to directions, which will most likely call for 1 cup of liquid. While the quinoa is cooking preheat the grill to the highest setting. Remove the husk from each ear of corn. Brush the corn with olive oil and season with salt and pepper. Wrap the corn in one layer of aluminum foil. Grill for about 5 minutes each “side” – rotating corn 4-5 times during grilling. At the same time, also place the red peppers and jalapeño peppers on the grill. Lightly char the peppers on all sides. Remove from the grill and allow to cool. Meanwhile combine 2 tablespoons cilantro, smoked paprika, chile powder, salt and pepper. In another bowl add the 3 tablespoons butter and half the seasoning mixture. Once the corn is finished brush with just enough of the butter to coat all around the it. Allow the corn to cool and then, slice off the cob using a sharp knife. Slice the peppers as well and add everything to a big bowl. To the bowl add the warm quinoa, remaining seasonings, 1/4 cup fresh cilantro, basil, green onions, tomatoes and 2 tablespoons olive oil. Toss well. Add the bacon if using and then the cotija cheese, toss again and serve warm or at room temperature. http://www.halfbakedharvest.com/summer-grilled-mexican-street-corn-quinoa-salad/
