CSA Newsletter Tenth Edition
Posted on August 19, 2009
This Week’s Harvest:
‘Copra’ Onion
‘Ruby Ring’ Red Onion
‘Ichiban’ Eggplant
‘Black Beauty’ Eggplant
Green Bell Peppers
‘Sweet Rainbow’ Purple & White Bell Peppers
‘Cubanelle’ Pepper
‘Jalapeno’ Pepper
‘Juliet’ Plum Tomatoes
‘Amish Paste’ Tomatoes
Tomatoes
Tomatillos
Basil (‘Napoletano’ or ‘Genovese’)
Crop of the Week – Onions
Onion is a term used for many plants in the genus Allium. They are known by the common name “onion” but, used without qualifiers, it usually refers to Allium cepa. Allium cepa is also known as the “garden onion” or “bulb” onion. It is grown underground by the plant as a vertical shoot that is used for food storage, leading to the possibility of confusion with a tuber, which it is not. Onions, one of the oldest vegetables known to humankind, are found in a large number of recipes and preparations spanning almost the totality of the world’s cultures. They are nowadays available in fresh, frozen, canned, pickled, powdered, chopped, and dehydrated forms. Onions can be used, usually chopped or sliced, in almost every type of food including cooked foods and fresh salads and as a spicy garnish. They are rarely eaten on their own but usually act as accompaniment to the main course. Depending on the variety, an onion can be sharp, spicy, tangy and pungent or mild and sweet. Wide-ranging claims have been made for the effectiveness of onions against conditions ranging from the common cold to heart disease, diabetes, osteoporosis, and other diseases. They contain chemical compounds believed to have anti-inflammatory, anti-cholesterol, anticancer, and antioxidant properties such as quercetin. However, it has not been conclusively demonstrated that increased consumption of onions is directly linked to health benefits. Some studies have shown that increased consumption of onions reduces the risk of head and neck cancers. In India some sects do not eat onion due to its alleged aphrodisiac properties.
(from: http://en.wikipedia.org/wiki/Onion)
Herb of the Week – Lovage
Lovage (Levisticum officinale) is a plant, the leaves and seeds or fruit of which are used to flavor food, especially in South European cuisine. It is a tall (3 to 9 ft) perennial that vaguely resembles its cousin celery in appearance and in flavor. Lovage also sometimes gets referred to as smallage, but this is more properly used for celery. The root of lovage, which contains a heavy, volatile oil, is used as a mild aquaretic. Lovage root contains furanocoumarins which can lead to photosensitivity. Lovage is considered a “magic bullet” companion plant; much as borage helps protect almost all plants from pests, so lovage is thought to improve the health of almost all plants. Lovage tea can be applied to wounds as an antiseptic, or drunk to stimulate digestion. In the UK, Lovage cordial is traditionally mixed with brandy in the ratio of 2:1 as a winter drink. Lovage is second only to capers in its quercetin content.
(from: http://en.wikipedia.org/wiki/Lovage)
Recipes:
Traditional French Onion Soup Recipe
Chunky Eggplant Caponata Recipe
Betty Carol Gilbert’s Onion Casserole Recipe
Announcements:
-We’re sorry to say our Tomatoes have been struck by Late Blight, a tomato disease that has been rampant on the east coast this summer. Late Blight spreads rapidly, and once plants are infected, the damage is irreversible. We have been treating the tomatoes with an organically approved fungicide (Oxidate) and hope to forestall the inevitable loss of our crop for as long as possible. More information on Late Blight & how this year’s outbreak is explicitly linked to large-scale agriculture is available through this New York Times article.
-Our BagShare Project continues…Our helpful shareholders have started making re-usable bags for use in the CSA or Market. We still have plenty of material left if anyone is interested in helping out. Please get in touch with Johann for the material.
-Our Picnic Lunch Menu for the Week includes:Lunch Menu
* Grilled Vegetable Panini - eggplant, yellow squash, portabella mushrooms, tomato and herb mayo on ciabatta
* Turkey Burger Sliders – 2 small turkey burgers with lettuce tomato and bbq mayo
* Chicken Sausage Sandwich – Grilled Griggstown chicken sausage, topped with 3 different bell peppers and fresh mozarella cheese
* Chicken Salad Sandwich – with lettuce and tomato
Sides
* Grilled Corn – with herb butter
* Cucumber, tomato and red onion Salad – with sweet dill vinaigrette
* Pico de gallo served with tortilla chips
* Roasted Vegetable Salad – corn, peppers, eggplant, onions and squash
* Pasta Salad – julienne vegetables and red wine vinaigrette
