Plow to Porch Organics Newsletter
The Locavore
Supporting Local Farmers, Healthy Lifestyles, and Environmental Consciousness
Spring
April 2008

"Never doubt that a small, group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever   has."                            Margaret Mead

 

Spring is here and the spring crops are coming in. The asparagus last week was sweet and tender.  This week we added zucchini and potatoes. Onions should be available next week and the stone fruits like cherries, plums, apricots, nectarines and peaches are right around the corner!!!

YUM!!!

As we mentioned in our Produce Box Letter this week, we are beginning to plan for summer. We would love to know your travel plans so we can determine how many of you will still be in town to receive our service during June, July and August. Please email us with your summer plans. We are considering a break in August with resumed delivery after Labor Day due to emails we have already received, but we are prepared to make the best decision for everyone's needs.

Please email us with your thoughts about August and also with any other summer  vacation plans you may have when  deliveries will be cancelled.

Private Chef Luna's Meals and Soups were delivered for the first time today.  We'd love your feedback on them. This week's delivery was:

 

Red Lentil Patties w/ Coconut-Cilantro Sauce

SavoryGardenGreens                                                     

Roasted Curried Carrots & Leeks

 

and Thai Butternut Soup.

 

If you would like to try Luna's meals and soups let us know.

 

Finally, we want to say thank you to all of you for supporting us, our local farmers, our efforts to make our community a "greener" place, and our determination to improve the nutrition of our children.

 

Warmly,
 

Pam and the P2P Team

 
 
In This Issue
Start Your Own Compost
Fresh Ideas and Fun Facts
Food for Thought
Lead in Our Garden Hoses
Start Your Own Compost

Every day in the United States, we throw away over 200 million pounds of trash, 15% of which comes from kitchen and yard waste, and all of which ends up in our over-taxed and limited landfill space.

 
Ever wondered how much of your waste you could re-use and recycle in your very own backyard? You might be surprised to learn that almost all of it can be turned into fertilizer by composting! You might also be surprised to learn that you can start your own composting operation in a few simple steps. 

 

Let the Sierra Club's Owen Bailey show you how you can start a compost pile in your backyard!

 

http://www.youtube.com/watch?v=9PALk7Nux9Y&eurl=http://

sierraclub.typepad.com/greenlife/2008/04/green-tip-learn.html

 

The Green Life-Sierra Club


 
 
 
Fresh Ideas and Fun Facts
 
-Potatoes
Store poatatoes in the dark at room temperature. If you put them in the fridge, the cold will cause the starches to change into sugars, giving them a sweet, off flavor.
 
-Apricots
Apricots are ready to eat as soon as they feel soft to the touch; they will keep for just a few days. If you have too many to eat, halve and pit them, store in halves in freezer bags with just enough orange juice to cover them, and freeze.
 
-Zucchini
Zucchini is packed with magnesium, potassium, and vitamin C
Food for Thought
 
If every U.S. citizen ate just one meal a week comprised of locally and organically raised meats and produce we would reduce our country's fuel consumption by 1.1 million barrels of oil every week (not gallons, but barrels!)
 
Steven Hopp, Oily Food
_____________________________
 
 
Watch this! It is fascinating....and fun!!!
 
 
                  Karin Shelton
 
 
Warmly,
 
Pam Plesons and the Plow to Porch Team
Quick Links
 
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Join Our Mailing List
 

Lead in Our

Garden Hoses
 
Although we included
this information in your
produce boxes in April,
we know how busy you
all are...and perhaps it
did not get read. Here
it is again.
 
Important! Read on!

 

Alert: In the March 27th

issue of the Santa          Barbara Independent. Virginia Hayes wrote, "Warning: This hose

contains chemicals,    including lead, known to     the State of California to cause cancer, birth defects,   or reproductive harm.       Wash hands after use."      This language or       something similar is     required by law on every garden hose sold in California. It isn't on the   hose itself, probably, and     the print may be very fine,   but it is somewhere on the packaging.
 

How much lead, and how

dangerous is it? All health
professionals agree that     even small amounts of lead can lead to problems if repeatedly ingested over   time. Once it is in the     human system, it takes a       lot of doing to get it out.   Most people who've
investigated the lead
content in water from
garden hoses agree that     lead does leach out, so you probably shouldn't drink      out of one, you surely shouldn't let your children drink out of a hose, and       you probably shouldn't fill your pet water bowls from the  hose either. Oh, yeah, don't fill your kids' blow-up    wading pool with it either, and you might want to     think twice about letting them play in the sprinkler     attached to the hose.
 

Even watering your garden

with a hose containing lead
can lead to eventual  exposure. Most researchers agree that your vegetables  will be safe to eat. Lead       will continue accumulate       on and in your soil,      however. Digging and
planting may allow        contact at a later time.
 

Some safe hoses include

Gardener's Supply                (33-469), Teknor       Neverkink RV and Marine Hose, Swan
Marine/Camper, and      Better Homes and Gardens'
Kinkfree hoses. Whatever
brand you buy, read the
entire label (even the back).
There are plenty of      suppliers on the Internet if you can't find one nearby.
 
Let your local hardware
store or nursery know how
important this is and    perhaps we can make a change so that all garden hoses are safe. You can      read more about this       online at: 
 
 
Recipe from a P2P Subscriber
 
Roasted Beets with Goat Cheese and Pine Nuts
 
Boil beets until tender and then peel them.  After they've cooled slightly, slice about 1/4  inch thick and lay on a cookie sheet. Drizzle with olive oil and sprinkle with goat cheese and a few pine nuts. Place in 350 degree oven until goat cheese is slightly toasted.
 
Simple, fast, and delicious!