CSA Newsletter Fifteenth Edition
Posted on September 23, 2009
This Week’s Harvest
- ‘King Richard’ Leeks
- Yellow Onions
- Winter Squash Assortment (Acorn, Butternut)
- ‘Black Beauty’ Eggplant
- ‘Ghostbuster’ Eggplant
- Green Bell Peppers
- Purple & White Bell Peppers
- ‘Cubanelle’ Pepper
- ‘Jalapeno’ Pepper
- ‘Red Cayenne’ Pepper
- ‘Habanero’ Pepper
- ‘Toma Verde’ Tomatillos
- Swiss Chard
- Kale & Collards
- Sage
- Leaf Celery
Announcements:
-Please read our new “Featured Business of the Week.” This week’s featured business is…
Featured Business of the Week: The Brothers Moon
Fine food in a Casual Atmosphere
7 W. Broad St. ~ Hopewell, NJ ~ 08525
609-333-1330 ~ Fax 609-333-1410
www.brothersmoon.com
The Brothers Moon opened in March 2001. We are an 80+ seat full service restaurant and bakery, deli/take out, and caterer. We feature a seasonally changing menu with daily specials. Our cuisine is New American with a healthy feel, served in a casual upscale setting. There is outdoor dining when weather permits, and the restaurant is available for private parties.
Chef Will plans his menu in synchronicity with the true seasons of the earth. He takes pride in keeping in touch with nature by visiting and purchasing from local farms. These farmers provide The Brothers Moon with the best food available. Take out cases are filled with the freshest salads, soups, cheeses, specialty meats, olives and breads, as well as an extensive selection of delicious and beautiful pastries and desserts from our own ovens. Gourmet coffees are ready and piping hot. Health-conscious and vegetarian foods are always available. We offer many non-alcoholic beverages.
Chef Will Mooney is the executive chef and owner with his wife Beth. He has an extensive background in fine food. A Culinary Institute of America graduate, Chef Will has worked at The Hotel Pierre (NYC), Forsgate Country Club, The Frog and the Peach, Stage Left, Patina (LA), The Peacock Inn, The Stockton Inn, Wild Oats, and Bon Appetit. He has been a private chef and has taught cooking classes at the Princeton Adult School
and Princeton University Hospital Fitness and Wellness Center. Chef Will also hosts cooking classes at his restaurant and privately in homes. He proudly participates in several local charitable benefits each year, such as “Taste of the Nation,” “Big Brothers Big Sisters,” “March of Dimes Star Chefs,” among others.
The Brothers Moon has received several noteworthy reviews in The New York Times, Star Ledger, Princeton Packet, Trenton Times, US 1, New Jersey Monthly, NJ Life, NJ.com, and The Home News, among many others..
Located in the heart of Hopewell Borough
Lunch11-2:30 Tuesday thru Saturday
Dinner 5-9:30 Tuesday thru Saturday
Brunch Sunday 10-2 Dinner 4-8
Closed Mondays
Catering available
Cooking Classes
Crop of the Week: Cayenne Pepper
The Cayenne, or Guinea pepper, or Bird pepper is a hot, red chili pepper used to flavor dishes and for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others. The Capsicum genus is in the nightshade family (Solanaceae) along with Eggplant, Tomatoes, & Potatoes.
The fruits are generally dried and ground, or pulped and baked into cakes, which are then ground and sifted to make the powdered spice known as cayenne pepper.
Cayenne is used in cooking spicy dishes, as a powder or in its whole form (such as in Sichuan cuisine) or in a thin, vinegar-based sauce. It is generally rated at 30,000 to 50,000 Scoville Units. It is also used as a herbal supplement, and was mentioned by Nicholas Culpeper in his book Complete Herbal.
(from http://en.wikipedia.org/wiki/Cayenne_pepper)
Cayenne Peppers can also be easily dried for year-round use. Instructions for various drying methods can be found through this link: http://www.g6csy.net/chile/drying.html
Herb of the Week: Lemon Balm
Lemon balm (Melissa officinalis), not to be confused with bee balm, Monarda species, is a perennial herb in the mint family Lamiaceae, native to southern Europe and the Mediterranean region.
It grows to 70-150 cm tall. The leaves have a gentle lemon scent, related to mint. At the end of the summer, small white flowers full of nectar appear. These attract bees, hence the genus name Melissa (Greek for ‘honey bee’). Its flavour comes from the terpenes citronellal, citronellol, citral, and geraniol.
Lemon balm is often used as a flavoring in ice cream and herbal teas, both hot and iced, often in combination with other herbs such as spearmint. It is also frequently paired with fruit dishes or candies.
The crushed leaves, when rubbed on the skin, are used as a repellant for mosquitos. Lemon Balm is also used medicinally as a herbal tea, or in extract form. It is claimed to have antibacterial & antiviral properties, and it is also used as a mild sedative or calming agent. The extract of Lemon balm was also found to have exceptionally high antioxidant activity.
Lemon balm should be avoided by those on thyroid medication (such as thyroxine) as it is believed that the herb inhibits the absorption of this medicine.
(from http://en.wikipedia.org/wiki/Lemon_balm)
