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Tomato Tomato Join Our List 2634 S. 156th Circle Omaha, NE 68130 402-933-0893 Store Hours Monday-Saturday 9:00 a.m. - 6:00 p.m. Closed Sundays
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This Week With Jody Fritz...
Dear Friends,
Do any of you remember summer camp? When I was growing up in rural northern Illinois I used to attend 4-H camp in Carroll County. I looked forward to it every year. My friend Jennifer DeSpain and I would start planning what we were going to take and hoping we would get the nice girls from Thompson in our cabin again. Then we would get to camp and it would be great. You would get that little taste of freedom, the ability to purchase candy at will and let's not forget the bonfires and singing. I'm not going to lie, at night I would miss my family terribly. I was always certain there were spiders in my bed and I would drown myself in bug spray and marvel at the fact I was still full of mosquito bites. Then it would be time to go home and I would forget all about the bugs, spiders and the longing for home. I would just be sad. I would tell the nice Thompson girls farewell and I would see them next summer (hoping my parents would let me come again).
This is how I feel right now. I look forward to seeing all of the CSA members and the vendors every year. Then the CSA begins and I have such a good time with it personally. However, there are always hiccups, and things along the way that may cause momentary stress or irritation (not unlike a mosquito bite or spider in the bed) but those fade quickly from my memory and I am just left with the heavy feeling that I hope we get to see all of our nice CSA friends again next year.
The good news is this isn't summer camp and we really can all hang out all year long. Please drop in and see us throughout the winter months. We are very much looking forward to the wrap up on Oct. 15th and I know the vendors would really enjoy meeting all of you. Also your feedback is very important to us as we shape the future of the CSA program. Please watch for an online survey next week from Survey Monkey in your email in box and complete it for us. It will allow us to enhance the CSA experience for each of you.
In closing I would just like to sincerely thank you again for letting us be a part of your summer. It has been our great honor and privilege to serve you.
See you soon,
Jody Fritz
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What's In Your Bag?
Week Twenty October 11-13
Farm Fresh Eggs or Cheese
Honey Whole Wheat Bread from Great Harvest Bread Co., Omaha, NE
Popping Corn on The Cob from Princeton Produce, Martell, NE
Butternut Squash from Wenninghoff Farms, Omaha, NE
Celery from Wenninghoff Farms, Omaha, NE
Potatoes from Johnson's Farm, North Bend, NE
Broccoli from Pekarek's Produce, Dwight, NE
Please note that produce is subject to change due to weather or unavoidable events. |
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Scott's Culinary Corner
I was never very good at saying goodbye. I think of my time in Europe, Asia and Africa. I recall all the friends that I made in South America and Australia. I think of the many times I bid farewell to my compadres in Central America. I wasn't good at farewells...I never was and I'm not good at it now. It always seems so awkward and there seems always something more to say but time doesn't allow. So I guess I will say so long...but not forever, as we come to the end of our food adventure together.
I must say that I will miss the CSA and I will miss each and everyone of you, talking with you, sharing stories with you, digging through my vast recipe resources and taking on the challenge of finding recipes that fit the items in your weekly bag. I will miss writing my column and sharing a piece of myself with each of you each week. I will miss my time in "the lot" (La Vista) each and every Wednesday night, as I got to know so many of you and made a few friends (even a couple from Wisconsin) along the way. I will miss handing out the bags on Tuesday and Thursday and talking with each of you on a weekly basis. I will miss asking your names and making every attempt to remember them one by one by one. I'll plead my age as the reason I didn't remember each of you.
I'd also like to thank each of you for participating in the CSA this year. I'd like to thank you on behalf of the farmers, Great Harvest Bread, the owners of Tomato, Tomato and the employees of the store for becoming part of a larger food community, for supporting us and for keeping your food dollars and your dinner table local. You may not know it, but YOU have had a profound impact on the local economy by your participation in our Community Supported Agriculture program.
Thanks again to all of you and please don't think that since the CSA is done that you won't see me, as the store is open year round and we do have fresh produce throughout the winter months. Come on in and visit us. We'd love to see you...and don't forget about the Fall Harvest Festival on October 15th...this is a party to show our appreciation for each of you.
Bon Apetite until next year.
Did You Know...
Celery is a good source of calcium, vitamin B1,vitamin B2, magnesium, vitamin A, phosphorous and iron.
The best vegetable source of naturally occurring sodium.
The high water content in celery makes it ideal for vegetable juicing.
Celery is an excellent diuretic, rich in both potassium and sodium, the minerals most important for regulating fluid balance, stimulates urine production, thus helping to rid the body of excess fluid.
Celery contains compounds called coumarins that help prevent free radicals from damaging cells. Coumarins also improve the activity of certain white blood cells, immune defenders that target and eliminate potentially harmful cells, including cancer cells. In addition, compounds in celery called acetylenics have been shown to stop the growth of tumor cells.
Pthalides in celery help to reduce stress hormones and help relax the muscles around arteries and allow those vessels to dilate allowing the blood to flow at a lower pressure.
The vitamin C in celery acts to support the immune system, also prevents the free radical damage that triggers the inflammation. Associated with a reduced severity of inflammatory conditions, such as asthma, osteoarthritis, and rheumatoid arthritis.
As an easy way to reduce grains in your diet, spread peanut butter on celery rather than bread.
An excellent source of vitamin C, celery is also a very good source of dietary fiber, potassium, folate, molybdenum, manganese and vitamin B6.
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Related Recipes
Butternut Squash Pizza (A great way to get the kids to eat pizza...)
Ingredients:
1 cup thinly sliced onion
1/2 butternut squash - peeled, seeded, and thinly sliced
1 teaspoon chopped fresh rosemary
Salt and black pepper to taste
3 tablespoons olive oil, divided
1 (16 ounce) package refrigerated pizza crust dough, divided (I like to make my own dough...let me know if you want the recipe and I will provide you with it)
1 tablespoon cornmeal
2 tablespoons grated Asiago or Parmesan cheese
Directions:
Preheat oven to 400 degrees F. Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat. Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside. Increase oven temperature to 450 degrees F. On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet or pizza stone (generally a pizza or bread stone works best and these are relatively inexpensive) sprinkled with cornmeal (you may need 2 baking sheets/stones depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.
Butternut Squash Pie (Another Southern favorite from my "Grams"...)
Ingredients:
1 unbaked and chilled 9-inch pie shell (Generally "Grams" would make her own, but in the interest of time I thought I would cheat, as I am not much of a baker)
1 large butternut squash, cooked and pureed, about 1 1/2 cups pureed squash
1 cup light brown sugar, firmly packed
3 large eggs
3/4 cup evaporated milk or half-and-half
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons all-purpose flour
1 tablespoon melted butter
1 teaspoon vanilla
Directions:
To cook squash: Cut the squash in half lengthwise; remove stem and scoop out the seeds. Place the squash, cut side down, on a foil-lined oiled baking pan; add about 1/2 cup of water to the pan. Cover loosely with foil and bake at 400° for 45 to 55 minutes, or until the squash is tender and can be easily pierced with a fork. Let cool completely then peel and mash or puree the squash or put it through a food mill. Measure 1 1/2 cups of the squash and set aside. Reduce oven to 350° F and position an oven rack in the center of the oven. In a mixing bowl with electric mixer, beat the squash with the brown sugar. Add eggs, evaporated milk, spices salt, flour, butter, and vanilla. Beat until well blended. Pour the filling into the chilled pie and place on the center oven rack. Bake for 45 to 55 minutes, or until set. Check after about 35 minutes and loosely set a ring of foil or a pie crust protector over the browned crust so it won't get too dark. When the filling is set, transfer the pie to a rack to cool. Serve just warm or at room temperature with a dollop of whipped topping or whipped cream.
Smashed Potato and Broccoli Casserole (An excellent way to get your veggies and it's delish...)
Ingredients:
1 lb potatoes
1 cup chopped broccoli
1/4 cup diced onion
1/4 cup fat-free cottage cheese
1/4 tsp dill weed
1/4 tsp salt
1/8 tsp pepper
1/2 cup fat-free sour cream
1 1/2 cup shredded cheddar cheese
Directions:
Quarter potatoes, cover with water and bring to a boil. Reduce heat; simmer 20 minutes or until tender. Drain potatoes, reserving 3/4 cup of cooking liquid. Return potatoes and reserved liquid to pan; mash with a potato masher until slightly chunky. Add broccoli, onion, cottage cheese, dill weed, salt, pepper and sour cream. Spoon mixture into sprayed casserole dish. Bake at 375 for 35 minutes. Sprinkle with cheese and bake 5 minutes longer.
Soupe 'a l'ail (Garlic Potato Soup. This recipe came from the city of Arleux, France and a little restuarant that I managed to cajole the recipe from. Arleux is a city that is well known for producing quality garlic.)
Ingredients:
3 tablespoons olive oil
3 heads of garlic cloves, peeled
3 leeks, sliced in rounds
1 pound potatoes, peeled and cubed in 1/2 inch pieces
2 carrots, sliced in thin rounds
2 quarts water
1 chicken bouillon cube
1/4 cup whipping cream
1 tablespoon butter
1 baguette or other French Bread, cubed in 1 inch pieces
1 cup shredded Gruyere or Emmental cheese (or substitute Swiss cheese)
Salt and pepper
Directions:
In a large pot, heat two tablespoons of the olive oil on medium heat and add the leeks and garlic. Cook, stirring occasionally for five minutes. Add the carrots and potatoes and cook for five more minutes. Add the two quarts of water and the bouillon cube and bring soup to a simmer. Partially cover with a lid and cook for about an hour. Just before serving, place the French bread cubes on a non-stick tray. Cover the bread with shredded cheese and drizzle the remaining tablespoon of olive oil on top (you can use more olive oil if you wish). Bake at 400° F for 10 minutes. Meanwhile, in a food processor or blender, and working in small portions, puree the soup with the cream and butter until it is smooth. Return to soup pot and heat through. Season to taste with salt and pepper. To serve distribute the cheese topped croutons into soup bowls and ladle the soup on top. Makes 6 servings.
Bubbling Cauldron Cheese Dip (Another goodie from our friends at Great Harvest Bread Company)
Ingredients:
8 ounces cheese with jalapeno peppers
1 can black beans, well drained
1/2 cup salsa, choose mild, medium or hot-according to what your family will eat
1 loaf of Great Harvest Honey Whole Wheat bread
UnslicedThick Pretzel rods
Directions:
Melt cheese in medium saucepan over low heat, stirring occasionally. Remove from heat. Stir in beans and salsa. Carefully, slice the top off a loaf of Great Harvest bread. Remove the center, leaving about a 1/2-inch shell. This is now your "cauldron." Cut bread top and center into pieces for dipping. Arrange pretzel rods on serving plate to resemble campfire logs. Place bread "cauldron" on pretzels; fill with cheese dip, allowing some to spill over top of bread cauldron. Arrange bread pieces around cauldron. Serve immediately. Enjoy!
For further recipe information to assist you in preparing meals, a couple sites that I highly recommend are the Taste of Home healthy living site and All Recipes. These have always been wonderful standbys for me. See ya next week!
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