Greetings!
With all this rain it's amazing we are getting the veggie selection that we are.
It's been great hearing stories about how you tried the different vegetables and all the recipe sharing among members.
We've really grown to enjoy Kale more than ever, stir fried and in salads. The Beets are very popular and one member suggested wrapping them in foil like a big Hershey's Kiss and baking in the oven like a potato. When done, eat the inside as the skin will come off easily. Served with butter or use whatever topping works for you!
Any of the members that wish to submit an article or recipe idea for the newsletter please do email us at
info@nhcsa.com We'd love to share it with other CSA members.
*Here are the location instructions click here we also have a map to get there.
**Here is Gary's cell phone if you have questions 603 548 5550.
|
Food Label Definitions
by Fran Van Geyte
 With the growing interest and concern of how and where our
food is grown, food labels are becoming ever more valuable to consumers. It is important to be aware of what commonly
used terms mean (and do not mean) when making choices.
Organic food: Organic crops are grown without synthetic
fertilizers, which includes but not limited to petroleum and sewage sludge
based fertilizers. Animals may only be
given organic feed and if the meat is certified organic, it may not be given
growth hormones or antibiotics. Foods
and beverages may not be marketed or labeled certified organic unless approved
by the USDA. As of this summer, NHCSA
produce is officially CERTIFIED!
Natural: My least favorite of food labels. It is often
disputed in the court system for its arbitrary use and abuse on food
labels. I find it to have the least
accountability for such a fine word. Despite its widespread use (the first
reasonable cause for skepticism), the government agencies have yet to provide a
PRECISE description for this term. In
general, a product must be void of artificial ingredients including color,
flavor or additives not typically expected.
So for example, a cheese colored with paprika cannot be called natural.
In contrast, food manufactures have marketed their foods and beverages as
'natural' with ingredients that include items such as high fructose corn
syrup. (I would argue that the cheese
should win the natural title and that's why this designation doesn't get me too
excited until this word stands for, well, natural!
Food Mile: the
concept is derived from the environmental concerns of the fuel cost and related
resources to transport food across the world.
A food mile is the distance food travels from where it is produced to
where it is ultimately purchased/consumed.
It's a pretty straightforward concept in that the higher the food mile,
the less sustainable and environmentally sound it is. The average American meal travels ~1200-1500
miles to the dinner table (yes I know the 'dinner table' may seem antiquated in
this fast pace society but I believe I am addressing a majority who values and
'lives' this wonderful ritual despite daily pressures to erode it) versus if
you choose to purchase foods at farm markets and/or CSAs which many involve
fewer than 50-100 food miles.
Sustainable Agriculture:
a system of agriculture that will yield human food over the long term
and enhances environmental quality, making the most efficient use of
resources. This type of food production
sustains the economy and viability of farm operations and maintains and
enhances the quality of life for both consumers and those involved in bringing
the highest quality of food to your table.
|
Certified Organic Produce
Good news is that the organic certification came through so the vegetables at NHCSA are now Certified Organic!
Many other CSA's say they try to be organic or avoid pesticides as much
as possible but that wasn't enough for us. We really wanted to provide
food as nature intended.  As one member said, "...they taste great,
that's more important to me". Good taste and quality really does matter
and that's what we strive for.
|
