Land Ain't Cheap This Week's Share Chicken Share Canning Tomatoes
Volume 8, Issue 10
17675 SW 14th • Martell, Nebraska • 68404 • 402.794.4025 • [email protected] August 2nd, 2017
Find some fencing wire (12.5 gauge, smooth, with 170kpsi strength) and teach yourself to tie a square knot. A humbling growth experience!
This Week’s Share Tomatoes Cherry Tomatoes! Potatoes Buckwheat Shoots Basil Eggplant
Land Ain’t Cheap Over the past 45 years, farmland prices have increased somewhere in the neighborhood of 1500%, or, for perspective, about twice as much as the Dow Jones Industrial Average. Yowza! Indeed, farmland, according to The Economist, has outperformed most asset classes over the last few decades yielding average returns of around 12%. The median age for farmers is 55 and for ranchers it’s over 60. I’ve read (but can’t confirm) that in the next five years about 92,000,000 acres of farmland (almost twice the size of Nebraska) will change hands in this country. With rates of return over 10%, you can probably guess that Uncle Wilbur will have some competition at those auctions — I’m sure his buddies from Wall Street and China will have bid cards too. A key to stable urban communities is high rates of home ownership, and
I believe the same argument can be made of land ownership in rural areas. What happens to our rural communities and economies when the farmers and ranchers are all tenants? And what of land stewardship?: will a tenant care for and protect the land and resources in the same way that an owneroperator would? Personally, I want to see people engaged with and connected to land and agriculture because that’s one of the best ways to understand the impact humans have on our planet and then work to create “sustainable” uses for those resources. We have a lot of friends that want to farm, but very few who think their business model can generate the returns necessary to justify land costs.
Garlic or Onions Cabbage Squash/Zucchini
Chicken Share Today is pickup for the Chicken CSA. Please be prepared to bring home your frozen chicken! We’ll also have extra chickens available for sale at pickup for $4.25/lb. The birds are pasture-raised and are fed nonGMO feed. Give one a try and you’ll find they are some of the best available!
Canning Tomatoes Chloe will have canning tomatoes at pickup today, so if you’re looking for bulk tomatoes on the cheap, today is your day!
Cooking Ideas and Recipes Spicy Chicken and Eggplant Stirfry
What is that vegetable?! Our website has information about every vegetable you’ll find in our shares. Just check out the Cooking and Storage Tips page and learn how to handle anything we throw at you!
Ingredients 1. 1 cup jasmine rice 2. 3 tablespoons canola oil 3. 2 tablespoons toasted sesame oil 4. 2 pounds eggplant, cut into 1-in. cubes 5. 1 pound chicken meat, cut into 1 in. pieces 6. 1 tablespoon chopped garlic 7. 1 tablespoon chopped fresh ginger 8. ½ teaspoon crushed red pepper 9. 1 bunch scallions or an onion, sliced 10. ⅓ cup teriyaki sauce
Directions 1. Cook the rice 2. Meanwhile, heat a large wok or stainless-steel skillet over high. Add the canola oil, sesame oil, eggplant, and chicken to the wok and cook, stirring often, until evenly cooked and lightly browned, about 5 minutes. Add the garlic, ginger, red pepper, and scallion whites and cook, stirring often, until the scallions are tender, about 3 minutes. Add the teriyaki sauce and cook, scraping the bottom to loosen any browned bits and stirring often, until the vegetables are thoroughly cooked, about 1 minute. Stir in the scallion greens. 3. Serve hot over the cooked rice.
The devil-spawn armies are growing...
Honey Roasted Cherry Tomatoes Ingredients
1 pint of cherry tomatoes 2 garlic cloves 1 tablespoon honey 3 tablespoons olive oil Flaky sea salt and freshly ground black pepper
Preparation
1. Preheat the oven to 375°F/190°C. Lightly oil a roasting pan. Halve the tomatoes and place them, cut side up, in the dish. They should fit snugly with little or no space between them 2. Crush the garlic with a pinch of salt, then beat it with the honey, olive oil, and a good grinding of pepper. Spoon this sticky, garlicky mixture over the cherry tomatoes. Roast for about 30 minutes, until golden, juicy, and bubbling. •
Perfect Grilled Eggplant
•
Mistakes with Mashed Taters
•
Pasta With Eggplant and Zucchini
•
Italian Stuffed Zucchini Boats
•
10 Recipes That Remind Us Why Cabbage is AWESOME!
•
Lots of Basil Recipes
•
Pan Fried Chicken
•
NY Times Basic Knife Skills
17675 SW 14th • Martell, Nebraska • 68404 • 402.794.4025 • [email protected] August 2nd, 2017
Find some fencing wire (12.5 gauge, smooth, with 170kpsi strength) and teach yourself to tie a square knot. A humbling growth experience!
This Week’s Share Tomatoes Cherry Tomatoes! Potatoes Buckwheat Shoots Basil Eggplant
Land Ain’t Cheap Over the past 45 years, farmland prices have increased somewhere in the neighborhood of 1500%, or, for perspective, about twice as much as the Dow Jones Industrial Average. Yowza! Indeed, farmland, according to The Economist, has outperformed most asset classes over the last few decades yielding average returns of around 12%. The median age for farmers is 55 and for ranchers it’s over 60. I’ve read (but can’t confirm) that in the next five years about 92,000,000 acres of farmland (almost twice the size of Nebraska) will change hands in this country. With rates of return over 10%, you can probably guess that Uncle Wilbur will have some competition at those auctions — I’m sure his buddies from Wall Street and China will have bid cards too. A key to stable urban communities is high rates of home ownership, and
I believe the same argument can be made of land ownership in rural areas. What happens to our rural communities and economies when the farmers and ranchers are all tenants? And what of land stewardship?: will a tenant care for and protect the land and resources in the same way that an owneroperator would? Personally, I want to see people engaged with and connected to land and agriculture because that’s one of the best ways to understand the impact humans have on our planet and then work to create “sustainable” uses for those resources. We have a lot of friends that want to farm, but very few who think their business model can generate the returns necessary to justify land costs.
Garlic or Onions Cabbage Squash/Zucchini
Chicken Share Today is pickup for the Chicken CSA. Please be prepared to bring home your frozen chicken! We’ll also have extra chickens available for sale at pickup for $4.25/lb. The birds are pasture-raised and are fed nonGMO feed. Give one a try and you’ll find they are some of the best available!
Canning Tomatoes Chloe will have canning tomatoes at pickup today, so if you’re looking for bulk tomatoes on the cheap, today is your day!
Cooking Ideas and Recipes Spicy Chicken and Eggplant Stirfry
What is that vegetable?! Our website has information about every vegetable you’ll find in our shares. Just check out the Cooking and Storage Tips page and learn how to handle anything we throw at you!
Ingredients 1. 1 cup jasmine rice 2. 3 tablespoons canola oil 3. 2 tablespoons toasted sesame oil 4. 2 pounds eggplant, cut into 1-in. cubes 5. 1 pound chicken meat, cut into 1 in. pieces 6. 1 tablespoon chopped garlic 7. 1 tablespoon chopped fresh ginger 8. ½ teaspoon crushed red pepper 9. 1 bunch scallions or an onion, sliced 10. ⅓ cup teriyaki sauce
Directions 1. Cook the rice 2. Meanwhile, heat a large wok or stainless-steel skillet over high. Add the canola oil, sesame oil, eggplant, and chicken to the wok and cook, stirring often, until evenly cooked and lightly browned, about 5 minutes. Add the garlic, ginger, red pepper, and scallion whites and cook, stirring often, until the scallions are tender, about 3 minutes. Add the teriyaki sauce and cook, scraping the bottom to loosen any browned bits and stirring often, until the vegetables are thoroughly cooked, about 1 minute. Stir in the scallion greens. 3. Serve hot over the cooked rice.
The devil-spawn armies are growing...
Honey Roasted Cherry Tomatoes Ingredients
1 pint of cherry tomatoes 2 garlic cloves 1 tablespoon honey 3 tablespoons olive oil Flaky sea salt and freshly ground black pepper
Preparation
1. Preheat the oven to 375°F/190°C. Lightly oil a roasting pan. Halve the tomatoes and place them, cut side up, in the dish. They should fit snugly with little or no space between them 2. Crush the garlic with a pinch of salt, then beat it with the honey, olive oil, and a good grinding of pepper. Spoon this sticky, garlicky mixture over the cherry tomatoes. Roast for about 30 minutes, until golden, juicy, and bubbling. •
Perfect Grilled Eggplant
•
Mistakes with Mashed Taters
•
Pasta With Eggplant and Zucchini
•
Italian Stuffed Zucchini Boats
•
10 Recipes That Remind Us Why Cabbage is AWESOME!
•
Lots of Basil Recipes
•
Pan Fried Chicken
•
NY Times Basic Knife Skills
