roxbury farm
ROXBURY FARM [email protected]
September 10, 2012 - pickup week #14
www.roxburyfarm.com
Letter from a Farmer Last week the email inbox was filled with messages. No, not just from Democratic Party fundraisers but from folks alerting me to a study done by Stanford University that concluded that organic food is not nutritionally better than conventional food. Other emails contained responses to this study. One response written by Roger Cohen as an Op-Ed Article in the New York Times on September 6 calls for a response. As a farmer I am deeply offended by Mr. Cohen's article. Not because he differs with me in his opinion, but because he did not do the necessary research before he grabbed his pen and used it to offload some grudge he has against people with wealth and their options to choose what to eat. The New York Times is a reputable newspaper but allowing a journalist that unquestionably has considerable experience and reputation in war correspondence to opine on agriculture and food is questionable. Mr. Cohen might unwittingly have exposed another agenda of his newspaper by strongly endorsing the industrialized food system. Mr. Cohen stated that organic agriculture will not feed the world and is just food for the rich. I suggest that Mr. Cohen read a document titled: "Who-will-feed-us"? The report was written in 2009 but its content is still current. The report published by the ETC (Action Group on Erosion, Technology and Concentration) states that: " Only 30% of the world's food supply is produced on industrial farms while half of the world's cultivated food is produced by peasants. More than 12% comes from hunting and gathering while more than 7% is produced in city gardens. The notion that there is a tremendous exchange happening between countries for food crops is incorrect as 85% of the people in this world live on a domestic diet. Eating locally and organically has a positive side effect as it allows farmers to maintain a great variety of livestock species and plant varieties, while maintaining the local plant and animal genetic diversity. Food crops are sold outside the traditional industrial marketplace. Much is grown for self reliance and the remainder is bartered or sold at local marketplaces. Breeds are still adapted to local conditions and seeds, from locally bred varieties, are saved for next year's crops creating a tremendously diverse gene bank in the process. There are about 1.5 billion peasant farmers on 380 million farms; 800 million more urban gardens; and 410 million gathering the hidden harvest of our forests and savannas; 190 million in animal husbandry and well over 100 million peasant fishers. Many of our world's farmers are women. Better than anyone else, peasant farmers feed the hungry; if we are to eat in 2050 we will need all of them and all of their diversity. " The notion that adopting our industrialized approach to agriculture will feed the world is terribly flawed. To secure the world food supply we need small farmers to maintain their sovereignty and have them continue to use sustainable indigenous practices. Instead of saddling peasant farmers with debt to pay for expensive seed with dubious results it would be better to provide them with tools that reduce spoilage of post harvested food. This would greatly improve their ability to be self sufficient. This can easily be accomplished without the use of expensive biotechnology or dangerous chemicals. In the US, we employ some of the most innovative means of agricultural production but (cont’d on page 2)
The fennel that you will find in your share next week.
Discing in harvested and mowed sweet corn.
we still fail to feed the hungry. The industrial food chain, including non-local organic, wastes over 50% of the food product before it reaches people's plates. The industrial food chain is highly inefficient and wasteful. Fifty million Americans go to bed each night hungry. We have a huge problem with obesity, heart disease, and diabetes and more frequently these problems are found in our young people. It seems that our policy-makers support industrialized agriculture enhanced by bio technology for other reasons than to feed the people with healthy, nutritious food. Regarding Mr. Cohen's statement that organic food is expensive, I partly agree with that statement but this is largely because organic farmers are not part of the greasing of the wheels whereby industrialized agriculture is a constant welfare recipient of farm subsidies. Secondly, organic farms are far apart and bringing these foods to market is more costly. Organic farmers only receive a small premium at the farm gate. The extra cost is eaten up by distributors and retailers. Mr. Cohen, instead of chastising, you should thank the people that are willing to spend the extra dollars to eat organic. They helped create a completely new industry that will eventually be able to compete in price with conventional food. Their willingness to pay a premium infused a demand for research and manufacturing of new tools and products used in organic weed, insect and disease management. Growing food organically has become a lot easier over the past 20 years. Our costs have decreased and our yields have increased. If you don't believe me, come and take a look at our farm as we are confident that our yields are equal or higher than our conventional neighbors. Yes, it takes more labor, but don't we all want more jobs that are meaningful as well? Industrialized agriculture, while boosting yields for a few generations, does irreparable social and economic damage to communities while harming biodiversity. Overuse of fertilizer and herbicides has not only caused a dead zone in the Gulf coast; most Midwest farmers rely on filtered town water as their own wells are no longer safe to drink from. The evidence is overwhelming that the industrial food chain does not, and will not adequately provide for a growing number of people on this planet. At the same time we are experiencing many climatic changes making raising crops and animals even more difficult. A diverse farm with stable soil farmed organically will be able to deal much better with climate extremes than a farm practicing monoculture with synthetic inputs. Healthy soils are able to absorb excessive rainfall. Hurricane Irene would not have been as much of a disaster if we would have adopted sustainable forest and farming practices whereby the soil is not only a source of food, fiber, and feed but also the reservoir that absorbs and holds a much needed fresh water supply. Mr. Cohen wondered why organic farmers are against GMO's that could possibly enhance varieties to make them better resistant to crop failure. While this might be the case in a few small instances, GMO's are designed to do one thing very well and this is to ensure proper trademark protection on seed. Eighty -five percent of the GMO seed is specifically designed to be Roundup (glyphosate) resistant. Only a few varieties contain an additional gene that releases a toxin called Bacillus Thuringiensis to kill insect pests (and beneficials for that matter). But the main trait of GMO seed is that almost all of them contain the gene that makes the plant glyphosate resistant. On the Organic and GMO report it states that: Research indicates severe problems associated with human and bovine health when glyphosate is used as an herbicide. (cont’d on page 3)
2 COMING NEXT WEEK: Salad mix, Mountain Fresh beefsteak tomatoes, Juliet and Golden Rave cherry tomatoes, San Marzano plum tomatoes, Bell peppers, Carmen red peppers, Swiss Chard, Mirai sweet corn, Caprice green beans, Fennel, Italian Flat parsley, and Broccoli. FRUIT: apples CHICKEN SHARES: This week we are delivering the weekly shares and monthly shares. Sept 18 — Sept 21: NO CHICKEN DELIVERIES. THIS DELIVERY WILL BE MADE UP LATER THIS SEASON. Sept 25 — Sept 28: weekly Oct 2 — Oct 5: weekly and bi weekly Oct 9 — Oct 12: weekly and monthly ** Please take a chicken only if your name is on the sign in sheet on the cooler. Thank you for your cooperation.
FOR MORE INFORMATION To read Mr. Cohen's letter: http://www.nytimes.com/2012/09/07/ opinion/roger-cohen-the-organicfable.html?emc=eta1 To read the report Who Will feed us: http://www.etcgroup.org/content/who will-feed-us. To read an article in the New York Times about the Stanford University study: http:// www.nytimes.com/2012/09/04/science/ earth/study-questions-advantages-of-organic -meat-and-produce.html Another point of view from NPR: http://www.npr.org/blogs/ thesalt/2012/09/04/160395259/why-organicfood-may-not-be-healthier-for-you Marion Nestle's response: http://www.foodpolitics.com/2012/09/areorganics-more-nutritious-again-sigh/
In a paper published in the European Journal of Agronomy in October 2009, Huber and co-author G.S. Johal, from Purdue's department of botany and plant pathology, state that the widespread use of glyphosate that we see today in agriculture in the United States can s"ignificantly increase the severity of various plant diseases, impair plant defense to pathogens and diseases, and immobilize soil and plant nutrients rendering them unavailable for plant use". Further, the authors state that glyphosate stimulates the growth of fungi and enhances the virulence of pathogens such as Fusarium and c"an have serious consequences for sustainable production of a wide range of susceptible crops". The authors warn "ignoring potential non-target detrimental side effects of any chemical, especially used as heavily as glyphosate, may have dire consequences for agriculture such as rendering soils infertile, crops non-productive, and plants less nutritious. To do otherwise might well compromise not only agricultural sustainability, but also the health and well-being of animals and humans." Monsanto, the owner of Roundup and many GMO seeds has successfully eliminated on-farm production of seed. Farmers today are completely dependent on seed as an off-farm input. This is good for Monsanto, but not so good from a national security perspective. No nation should put all their eggs in one basket by allowing the narrowing of the genetic pool. The only effective tool nature has developed to overcome natural disasters is diversity. We have learned as farmers that we will need to live with an emerging grim reality; the weather is erratic whereby droughts and floods are quickly becoming the new normal. Lastly Mr. Cohen, the Stanford University study misses the point anyway. The amount of nutrition in food depends greatly on when it was harvested (ripe vs. unripe), how long ago it was harvested, how it was stored, what kind of soil it was grown in, etc. This is difficult to measure. What I look at: “Is our present system of industrial food production working?” Most people would answer, no. Just because one study found that conventional food and organic food may not differ much as far as vitamins and minerals go; that alone does not support the continuation of the status quo. Who is trying to change this broken system? The smaller scale, sustainable farmers in association with their committed customers are changing the way food is produced, processed, and distributed. These farmers and customers connect with the fewest steps between the fields and tables as possible. Together they create farms that will continue to thrive for generations by the way they treat the farm crew members, soil, plants, and animals and the relationship with their local communities. And guess what, working together also greatly reduces the cost of organic food. Our members pay an average of 40 to 50% of what they would otherwise have paid at Whole Foods. Our customers are getting two carrots for the price of one. Yes, we will agree that for now organic food is not accessible to everyone yet, we have a long way to go. But we could make it possible for everyone if we had the political will. Access to safe and nutritious food should be the main focus of our Farm Bill. "Organic, schmorganic" is one way to look at our present situation. Another is to embrace what small sustainable farmers are trying to do and what was at the heart of the original organic movement: make a positive change in how we provide food for all of the people in our communities.
3 CSA SHARE INSTALLMENT: If you haven’t sent in your final CSA share installment please do so soon. Your prompt payments allow us to continue to offer the installment plan. If you have questions or need more time to make your payment please contact the farm at www.roxburyfarm.com. Thank you for your cooperation.
Linguine with Arugula and Chickpeas 1 box whole grain linguine 5 tablespoons butter 1 red bell pepper, seeded and chopped 3 cloves garlic, peeled and thinly sliced 1 can (15.5 oz.) chickpeas, rinsed 2 lemons, zested 1 teaspoon crushed red pepper Salt 3 ounces grated parmesan 8 ounces arugula (about 5 cups), trimmed and sliced into ribbons In a large pot of boiling, salted water, cook the linguine for 5 minutes less than package directions specify. Drain, reserving 2 cups cooking water. Meanwhile, in a large skillet, heat 2 tbsp. butter over medium-low heat. Add the bell pepper and garlic and cook until tender, about 7 minutes. Add the parcooked pasta, reserved cooking water, the chickpeas, lemon zest, crushed red pepper and 1 tsp. salt. Cook until the pasta is al dente, about 5 minutes. Remove the pan from the heat and stir in the cheese and remaining 3 tbsp. butter. Stir in the arugula and toss to wilt.
Member review: One of Roxbury’s Capital District Members blogs as the Purple Cook about how she prepare the veggies each week. She shared this review about this recipe: used 2 tbs butter and 2 tbs olive oil in initial veggie cooking and did not add more fat when mixing everything together. She also substituted chicken for the chick peas. http://purplecook.blogspot.com/
~Jean-Paul Original Recipe found at: http://www.rachaelraymag.com/recipe/linguine-withchickpeas-arugula/
4 WINTER SHARES We have more winter shares available for members who love their root veggies. The winter share will consist of three deliveries of 30 lbs of storage vegetables for a total of 90 lbs. The deliveries will be the week of December 3, January 7, and February 4 at your regular pick up location. The boxes will include potatoes, carrots, beets, cabbage, onions, parsnips, winter squash, and celeriac. The cost of a winter share is $100 for the three deliveries. To order a winter share go to www.roxburyfarm.com click on Our Products and Winter Shares or contact the farm at [email protected] or 518-758-8558
Roasted Red Pepper and Walnut Pesto 2 garlic cloves finely chopped 1 cup walnuts coarsely ground 8 roasted red peppers** 1 cup fresh Basil 1/2 cup olive oil Salt and Black Pepper Pulse the garlic in a food processor until finely chopped. Add walnuts and pulse to break up large pieces. Add roasted red peppers and basil and process while streaming in olive oil as you go, until all ingredients are mixed and the texture is as you desire. Sprinkle with salt and pepper to taste. Serve or freeze. From the Food Matters Cookbook by Mark Bitman
Arugula, Tomato, and Corn Salad 1/2 cup plus 1 teaspoon olive oil 1/4 cup balsamic vinegar 3 tablespoons chopped fresh basil 2 plum tomatoes, halved, seeded, diced 2 large garlic cloves, minced 3/4 teaspoon minced fresh rosemary or 1/2 teaspoon dried 1 ear corn, husked 8 cups arugula (about 4 ounces) 4 plum tomatoes, quartered 1/4 cup pecans, toasted Shaved Parmesan cheese Whisk 1/2 cup oil, vinegar, basil, diced tomatoes, garlic and rosemary in small bowl until well blended. Season to taste with salt and pepper. Preheat broiler. Brush corn with 1 teaspoon oil. Sprinkle with salt and pepper. Broil corn until crisptender and golden brown in spots, turning frequently, about 7 minutes. Cool. Cut corn kernels off cob. Place kernels in large bowl. Add arugula, quartered tomatoes and pecans to bowl with corn. Toss salad with enough dressing to coat evenly. Season with salt and pepper. Garnish salad with shaved Parmesan cheese and serve.
(Recommended to the Purple Cook by another CSA member) www.epicurious.com/recipes/food/views/ArugulaTomato-and-Corn-Salad-4262
**To Roast Red Peppers in the Oven: Start by washing the peppers. Preheat oven to 450°F. Arrange the peppers on a cookie sheet (lined with foil for easy cleaning) and roast in the oven, turning every 15 minutes until done (about 30 minutes). Whatever technique you use to blacken the peppers, once they are done, place in a covered bowl or brown paper bag. As the steam from the peppers condenses, the skin becomes easier to peel off. Once the peppers have cooled, carefully peel off the blackened skin and discard. You can do this with your fingers or a sharp paring knife. Pull or cut off the top of the pepper and squeeze gently to remove the seeds.
September 10, 2012 - pickup week #14
www.roxburyfarm.com
Letter from a Farmer Last week the email inbox was filled with messages. No, not just from Democratic Party fundraisers but from folks alerting me to a study done by Stanford University that concluded that organic food is not nutritionally better than conventional food. Other emails contained responses to this study. One response written by Roger Cohen as an Op-Ed Article in the New York Times on September 6 calls for a response. As a farmer I am deeply offended by Mr. Cohen's article. Not because he differs with me in his opinion, but because he did not do the necessary research before he grabbed his pen and used it to offload some grudge he has against people with wealth and their options to choose what to eat. The New York Times is a reputable newspaper but allowing a journalist that unquestionably has considerable experience and reputation in war correspondence to opine on agriculture and food is questionable. Mr. Cohen might unwittingly have exposed another agenda of his newspaper by strongly endorsing the industrialized food system. Mr. Cohen stated that organic agriculture will not feed the world and is just food for the rich. I suggest that Mr. Cohen read a document titled: "Who-will-feed-us"? The report was written in 2009 but its content is still current. The report published by the ETC (Action Group on Erosion, Technology and Concentration) states that: " Only 30% of the world's food supply is produced on industrial farms while half of the world's cultivated food is produced by peasants. More than 12% comes from hunting and gathering while more than 7% is produced in city gardens. The notion that there is a tremendous exchange happening between countries for food crops is incorrect as 85% of the people in this world live on a domestic diet. Eating locally and organically has a positive side effect as it allows farmers to maintain a great variety of livestock species and plant varieties, while maintaining the local plant and animal genetic diversity. Food crops are sold outside the traditional industrial marketplace. Much is grown for self reliance and the remainder is bartered or sold at local marketplaces. Breeds are still adapted to local conditions and seeds, from locally bred varieties, are saved for next year's crops creating a tremendously diverse gene bank in the process. There are about 1.5 billion peasant farmers on 380 million farms; 800 million more urban gardens; and 410 million gathering the hidden harvest of our forests and savannas; 190 million in animal husbandry and well over 100 million peasant fishers. Many of our world's farmers are women. Better than anyone else, peasant farmers feed the hungry; if we are to eat in 2050 we will need all of them and all of their diversity. " The notion that adopting our industrialized approach to agriculture will feed the world is terribly flawed. To secure the world food supply we need small farmers to maintain their sovereignty and have them continue to use sustainable indigenous practices. Instead of saddling peasant farmers with debt to pay for expensive seed with dubious results it would be better to provide them with tools that reduce spoilage of post harvested food. This would greatly improve their ability to be self sufficient. This can easily be accomplished without the use of expensive biotechnology or dangerous chemicals. In the US, we employ some of the most innovative means of agricultural production but (cont’d on page 2)
The fennel that you will find in your share next week.
Discing in harvested and mowed sweet corn.
we still fail to feed the hungry. The industrial food chain, including non-local organic, wastes over 50% of the food product before it reaches people's plates. The industrial food chain is highly inefficient and wasteful. Fifty million Americans go to bed each night hungry. We have a huge problem with obesity, heart disease, and diabetes and more frequently these problems are found in our young people. It seems that our policy-makers support industrialized agriculture enhanced by bio technology for other reasons than to feed the people with healthy, nutritious food. Regarding Mr. Cohen's statement that organic food is expensive, I partly agree with that statement but this is largely because organic farmers are not part of the greasing of the wheels whereby industrialized agriculture is a constant welfare recipient of farm subsidies. Secondly, organic farms are far apart and bringing these foods to market is more costly. Organic farmers only receive a small premium at the farm gate. The extra cost is eaten up by distributors and retailers. Mr. Cohen, instead of chastising, you should thank the people that are willing to spend the extra dollars to eat organic. They helped create a completely new industry that will eventually be able to compete in price with conventional food. Their willingness to pay a premium infused a demand for research and manufacturing of new tools and products used in organic weed, insect and disease management. Growing food organically has become a lot easier over the past 20 years. Our costs have decreased and our yields have increased. If you don't believe me, come and take a look at our farm as we are confident that our yields are equal or higher than our conventional neighbors. Yes, it takes more labor, but don't we all want more jobs that are meaningful as well? Industrialized agriculture, while boosting yields for a few generations, does irreparable social and economic damage to communities while harming biodiversity. Overuse of fertilizer and herbicides has not only caused a dead zone in the Gulf coast; most Midwest farmers rely on filtered town water as their own wells are no longer safe to drink from. The evidence is overwhelming that the industrial food chain does not, and will not adequately provide for a growing number of people on this planet. At the same time we are experiencing many climatic changes making raising crops and animals even more difficult. A diverse farm with stable soil farmed organically will be able to deal much better with climate extremes than a farm practicing monoculture with synthetic inputs. Healthy soils are able to absorb excessive rainfall. Hurricane Irene would not have been as much of a disaster if we would have adopted sustainable forest and farming practices whereby the soil is not only a source of food, fiber, and feed but also the reservoir that absorbs and holds a much needed fresh water supply. Mr. Cohen wondered why organic farmers are against GMO's that could possibly enhance varieties to make them better resistant to crop failure. While this might be the case in a few small instances, GMO's are designed to do one thing very well and this is to ensure proper trademark protection on seed. Eighty -five percent of the GMO seed is specifically designed to be Roundup (glyphosate) resistant. Only a few varieties contain an additional gene that releases a toxin called Bacillus Thuringiensis to kill insect pests (and beneficials for that matter). But the main trait of GMO seed is that almost all of them contain the gene that makes the plant glyphosate resistant. On the Organic and GMO report it states that: Research indicates severe problems associated with human and bovine health when glyphosate is used as an herbicide. (cont’d on page 3)
2 COMING NEXT WEEK: Salad mix, Mountain Fresh beefsteak tomatoes, Juliet and Golden Rave cherry tomatoes, San Marzano plum tomatoes, Bell peppers, Carmen red peppers, Swiss Chard, Mirai sweet corn, Caprice green beans, Fennel, Italian Flat parsley, and Broccoli. FRUIT: apples CHICKEN SHARES: This week we are delivering the weekly shares and monthly shares. Sept 18 — Sept 21: NO CHICKEN DELIVERIES. THIS DELIVERY WILL BE MADE UP LATER THIS SEASON. Sept 25 — Sept 28: weekly Oct 2 — Oct 5: weekly and bi weekly Oct 9 — Oct 12: weekly and monthly ** Please take a chicken only if your name is on the sign in sheet on the cooler. Thank you for your cooperation.
FOR MORE INFORMATION To read Mr. Cohen's letter: http://www.nytimes.com/2012/09/07/ opinion/roger-cohen-the-organicfable.html?emc=eta1 To read the report Who Will feed us: http://www.etcgroup.org/content/who will-feed-us. To read an article in the New York Times about the Stanford University study: http:// www.nytimes.com/2012/09/04/science/ earth/study-questions-advantages-of-organic -meat-and-produce.html Another point of view from NPR: http://www.npr.org/blogs/ thesalt/2012/09/04/160395259/why-organicfood-may-not-be-healthier-for-you Marion Nestle's response: http://www.foodpolitics.com/2012/09/areorganics-more-nutritious-again-sigh/
In a paper published in the European Journal of Agronomy in October 2009, Huber and co-author G.S. Johal, from Purdue's department of botany and plant pathology, state that the widespread use of glyphosate that we see today in agriculture in the United States can s"ignificantly increase the severity of various plant diseases, impair plant defense to pathogens and diseases, and immobilize soil and plant nutrients rendering them unavailable for plant use". Further, the authors state that glyphosate stimulates the growth of fungi and enhances the virulence of pathogens such as Fusarium and c"an have serious consequences for sustainable production of a wide range of susceptible crops". The authors warn "ignoring potential non-target detrimental side effects of any chemical, especially used as heavily as glyphosate, may have dire consequences for agriculture such as rendering soils infertile, crops non-productive, and plants less nutritious. To do otherwise might well compromise not only agricultural sustainability, but also the health and well-being of animals and humans." Monsanto, the owner of Roundup and many GMO seeds has successfully eliminated on-farm production of seed. Farmers today are completely dependent on seed as an off-farm input. This is good for Monsanto, but not so good from a national security perspective. No nation should put all their eggs in one basket by allowing the narrowing of the genetic pool. The only effective tool nature has developed to overcome natural disasters is diversity. We have learned as farmers that we will need to live with an emerging grim reality; the weather is erratic whereby droughts and floods are quickly becoming the new normal. Lastly Mr. Cohen, the Stanford University study misses the point anyway. The amount of nutrition in food depends greatly on when it was harvested (ripe vs. unripe), how long ago it was harvested, how it was stored, what kind of soil it was grown in, etc. This is difficult to measure. What I look at: “Is our present system of industrial food production working?” Most people would answer, no. Just because one study found that conventional food and organic food may not differ much as far as vitamins and minerals go; that alone does not support the continuation of the status quo. Who is trying to change this broken system? The smaller scale, sustainable farmers in association with their committed customers are changing the way food is produced, processed, and distributed. These farmers and customers connect with the fewest steps between the fields and tables as possible. Together they create farms that will continue to thrive for generations by the way they treat the farm crew members, soil, plants, and animals and the relationship with their local communities. And guess what, working together also greatly reduces the cost of organic food. Our members pay an average of 40 to 50% of what they would otherwise have paid at Whole Foods. Our customers are getting two carrots for the price of one. Yes, we will agree that for now organic food is not accessible to everyone yet, we have a long way to go. But we could make it possible for everyone if we had the political will. Access to safe and nutritious food should be the main focus of our Farm Bill. "Organic, schmorganic" is one way to look at our present situation. Another is to embrace what small sustainable farmers are trying to do and what was at the heart of the original organic movement: make a positive change in how we provide food for all of the people in our communities.
3 CSA SHARE INSTALLMENT: If you haven’t sent in your final CSA share installment please do so soon. Your prompt payments allow us to continue to offer the installment plan. If you have questions or need more time to make your payment please contact the farm at www.roxburyfarm.com. Thank you for your cooperation.
Linguine with Arugula and Chickpeas 1 box whole grain linguine 5 tablespoons butter 1 red bell pepper, seeded and chopped 3 cloves garlic, peeled and thinly sliced 1 can (15.5 oz.) chickpeas, rinsed 2 lemons, zested 1 teaspoon crushed red pepper Salt 3 ounces grated parmesan 8 ounces arugula (about 5 cups), trimmed and sliced into ribbons In a large pot of boiling, salted water, cook the linguine for 5 minutes less than package directions specify. Drain, reserving 2 cups cooking water. Meanwhile, in a large skillet, heat 2 tbsp. butter over medium-low heat. Add the bell pepper and garlic and cook until tender, about 7 minutes. Add the parcooked pasta, reserved cooking water, the chickpeas, lemon zest, crushed red pepper and 1 tsp. salt. Cook until the pasta is al dente, about 5 minutes. Remove the pan from the heat and stir in the cheese and remaining 3 tbsp. butter. Stir in the arugula and toss to wilt.
Member review: One of Roxbury’s Capital District Members blogs as the Purple Cook about how she prepare the veggies each week. She shared this review about this recipe: used 2 tbs butter and 2 tbs olive oil in initial veggie cooking and did not add more fat when mixing everything together. She also substituted chicken for the chick peas. http://purplecook.blogspot.com/
~Jean-Paul Original Recipe found at: http://www.rachaelraymag.com/recipe/linguine-withchickpeas-arugula/
4 WINTER SHARES We have more winter shares available for members who love their root veggies. The winter share will consist of three deliveries of 30 lbs of storage vegetables for a total of 90 lbs. The deliveries will be the week of December 3, January 7, and February 4 at your regular pick up location. The boxes will include potatoes, carrots, beets, cabbage, onions, parsnips, winter squash, and celeriac. The cost of a winter share is $100 for the three deliveries. To order a winter share go to www.roxburyfarm.com click on Our Products and Winter Shares or contact the farm at [email protected] or 518-758-8558
Roasted Red Pepper and Walnut Pesto 2 garlic cloves finely chopped 1 cup walnuts coarsely ground 8 roasted red peppers** 1 cup fresh Basil 1/2 cup olive oil Salt and Black Pepper Pulse the garlic in a food processor until finely chopped. Add walnuts and pulse to break up large pieces. Add roasted red peppers and basil and process while streaming in olive oil as you go, until all ingredients are mixed and the texture is as you desire. Sprinkle with salt and pepper to taste. Serve or freeze. From the Food Matters Cookbook by Mark Bitman
Arugula, Tomato, and Corn Salad 1/2 cup plus 1 teaspoon olive oil 1/4 cup balsamic vinegar 3 tablespoons chopped fresh basil 2 plum tomatoes, halved, seeded, diced 2 large garlic cloves, minced 3/4 teaspoon minced fresh rosemary or 1/2 teaspoon dried 1 ear corn, husked 8 cups arugula (about 4 ounces) 4 plum tomatoes, quartered 1/4 cup pecans, toasted Shaved Parmesan cheese Whisk 1/2 cup oil, vinegar, basil, diced tomatoes, garlic and rosemary in small bowl until well blended. Season to taste with salt and pepper. Preheat broiler. Brush corn with 1 teaspoon oil. Sprinkle with salt and pepper. Broil corn until crisptender and golden brown in spots, turning frequently, about 7 minutes. Cool. Cut corn kernels off cob. Place kernels in large bowl. Add arugula, quartered tomatoes and pecans to bowl with corn. Toss salad with enough dressing to coat evenly. Season with salt and pepper. Garnish salad with shaved Parmesan cheese and serve.
(Recommended to the Purple Cook by another CSA member) www.epicurious.com/recipes/food/views/ArugulaTomato-and-Corn-Salad-4262
**To Roast Red Peppers in the Oven: Start by washing the peppers. Preheat oven to 450°F. Arrange the peppers on a cookie sheet (lined with foil for easy cleaning) and roast in the oven, turning every 15 minutes until done (about 30 minutes). Whatever technique you use to blacken the peppers, once they are done, place in a covered bowl or brown paper bag. As the steam from the peppers condenses, the skin becomes easier to peel off. Once the peppers have cooled, carefully peel off the blackened skin and discard. You can do this with your fingers or a sharp paring knife. Pull or cut off the top of the pepper and squeeze gently to remove the seeds.
