Saturday, January 23, 2010

Distribution - January 24, 2010

Happy frozen river! Happy hard frost! Happy celebration when 40 degrees come and rains fall and melt the snow! Happy scarves and mittens and seeing your breath! Happy mid-winter!

Our mid winter distribution holds:
  • Frozen dark leafy greens: curly green kale, curly purple kale, vitamin greens, and chard, to be exact. Huguenot Street Farm.
  • Frozen zucchini, also from Huguenot Street Farm.
  • Sundried tomatoes, Four Winds Farm.
  • Pickled ume radishes, Huguenot Street Farm.
  • Pickled watermelon rind and pickled tomatillo salsa, with ingredients from all of our farmers, and then some!
  • Sprouts! Crimson clover, fenugreek, radish, alfalfa, mung bean, and pea from wintergreens' windowsills.
  • A peck of potatoes from Huguenot Street Farm. (Ok, not really a whole peck, but a bundle.)
Greens can be defrosted in the fridge before cooking, or just cooked frozen. I don't add water, just flip and scrape what has melted (on medium heat), flip and scrape, until it's all warm. The zucchini moons are great to throw in to stir fries just as they are.

The tomatoes are Amish paste tomatoes, and are actually oven dried, which is a process I didn't love. Next summer, invite the sun back to town so that we can solar dehydrate! Anyway, because of this summer's late blight problem, these tomatoes were sprayed with copper, which is acceptable by organic standards. They were also quadruple washed. It is up to you whether you want to take tomatoes this time or not. We had a hard time when trying to decide whether to include tomatoes this season, and ultimately, ended up including some, but not as many as we'd hoped. Here's an argument to not spray at all. You can judge for yourself, and eat these tomatoes, or not.

The radishes are daikon and cherry belles, in plum vinegar. They're sweet and crisp and pink, great as one of those palate cleansing type pickles, nice to have a few on the side of your plate with meals.

The salsa is kind of cross between salsa and relish, with a base of fermented tomatillo, garlic, onion, cilantro, jalapeƱo, daikon radish, maple syrup, and roasted green chile, with chunks of fermented watermelon rind. These ingredients came from Morgiewicz Farm, Huguenot Street Farm, Three Chicks Sugar Shack, and a side of the road farm stand somewhere between Beacon and New Paltz. It also has some ingredients from far, far away: lime, avocado, cumin, black pepper, sea salt, and a dash of balsamic vinegar.

Put sprouts (and potatoes, too) in everything you eat: on salads, in soups on sandwiches, as a crunchy bed for entrees. These little guys are powerhouses of nutrition, so just eat 'em!

See you in the morning!

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