Hello from Ryan, Andrea & the kids at Providence!
We are loving the color and variety available from the gardens this time of year! Different colors indicate the wide range of
antioxidants you can nourish and protect your body with.
Eating raw or lightly cooked foods is especially good for you... Eat more finely chopped salads with a variety of vegetables, fresh salsas,
tabbouleh,
green smoothies or
gazpacho for more energy & beautiful skin!
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| WEEK 9 Garden Shares (Size Large for Family of 5-8 people or one-two vegetarians!) |
Golden Potatoes: (Store in a closed paper sack in a cool, dark place or in your crisper drawer if you are going to use with in a week or two.)
Rainbow Carrots: (Please remember to remove the tops and store in plastic in your fridge. They will last well over 2 months like this!)
Hakurei Japanese Turnips: (Please remember to remove the tops and store in plastic in your fridge. They will last well over 2 months like this!) I sliced these up into round "cracker" shapes and paired with a spinach dip! It was so yummy, I had to hold myself back from looking greedy and selfish...
Pickling Cucumbers: They are sweet enough to use like any cucumber in any dish. One of my "faves" is to slice thinly into plain yogurt or sour cream and add either fresh mint or dill and salt/pepper to taste.
String Beans: Many people boil or steam beans. I like them sauteed or roasted with olive or coconut oil, tossed w/salt and pepper on a cookie sheet in the oven. I'm addicted to garlic and lemon too. On every thing vegetable-ly.
Shallots: Some think of shallots as an expensive and fussy onion. But these little gems are renowned for how their milder, sweeter flavor melds into cooked dishes as they are less over-powering than most onions. According to Wikipedia: Shallots appear to contain more flavonoids and phenols than other members of the onion genus. Here's a picture followed by a recipe of what I did with fennel and other garden offerings for dinner tonight:
Thinly slice fennel, carrots, shallots, garlic and purple peppers. Place into a glass baking dish. Add butter (or your choice oil), sea salt & pepper, a splash of red wine vinegar and shredded Parmesan cheese to taste. Stir. Bake at 350 for 40 minutes, or until fennel is softened.
Truly wonderful and I could've added the turnips and green beans as well!
Also in Week 9's Share:
Bell Peppers: Green or Purple, Spinach: Triple-rinsed and ready to go!
Jalapeno Peppers: Hotter raw than cooked
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Abigail holding a market's worth of dill!
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Dill: A big bunch! Remember you can freeze it easily by putting in a ziplock freezer bag. You can take it out and snip what you need anytime.
NOW a few notes:
A. We appreciate you! Thank you for supporting us this growing season. My husband and I marvel at your confidence in us and strive to grow the best possible produce we can. Please let us know if an item ever falls short. We will gladly replace or exchange it.
B. If you have great photos and recipes from what you do with your garden shares, please send! We all love new ideas.
C. Thanks to all who remember to return our produce boxes. We reuse them!
D. We have excellent Belted Galloway ground beef for sale. We can send to your drop-off point upon request. $7.00 a pound.
Here's some info about Pastured Belted Galloway meat that's interesting:
Comparisons made in 1994 by A.R.C. Butson, M.D., of Maple Brae Farms, Hamilton, Ontario, CAN between a half-dozen purebred Belties and an equal number of commercial cattle placed Belted Galloway beef low in saturated fat content as well as total fat average, and indicated high ratios of Omega 6 to Omega 3-the beneficial lineolic and linolenic acids.
TEST COMPARISONS
Fat and Cholesterol Content expressed as
gm/100gm raw meat, with exception of cholesterol
Lipid Analytical Laboratories, U. of Guelph, CAN
| | Belted
Galloway | Random
Commercial |
| Total fat average | 2.71 | 3.24 |
| Saturated fat | 1.23 | 1.34 |
| Palmitic acid (saturated) | .70 | .81 |
| Stearic acid (saturated) | .46 | .45 |
| All polyunsaturated | .28 | .35 |
| Omega 6 linoleic acid (polyunsaturated) | .12 | .19 |
| Omega 3 linolenic acid (polyunsaturated) | .037 | .031 |
| Omega 6:Omega 3 ratio | 1.99 | 5.03 |
| All monounsaturated | 1.18 | 1.53 |
| Eicosapentaenoic acid (EPA) | .022 | .011 |
| Docosahexaenoic acid (DHA) | .0041 | .0026 |
| | USDA average 1970 |
| Cholesterol, mg/100g (single sample) | 49mg | 70mg |
Dr. Butson's conclusion based on results obtained from the blind study conducted at the University of Guelph was, "Belted Galloway meat is more beneficial than pork loin and about as good as roasting chicken."
My wish for you is that you have a gorgeous, lovely week full of peace in the ways that you need it. ~ Andrea Romeyn
