Long time, no see! It’s good to be back though, on the farm and working away at filling your brains and stomachs with nutritious stuff.
Since everyone has headed back to school, I figured I would start out this week’s post with a little review. Whether or not you are a part of Fairview Gardens, by reading this blog you show an interest in healthy and mindful eating. Enter: the organic debate. Is it really that much better for you? Do we buy it because it’s a “trend” to be healthy? Do we really understand the benefits of organic foods?
So, to shine some green light on the matter, here are some simple facts about organic farming and produce:
- Organic means that little to no pesticides are used on the crops and no genetically modified or “conventional” products can be used in the growth process. Why does this benefit you?: Pesticides used in soil and on crops end up in the food produced, which means they end up in your body! This can be dangerous for those with vulnerable health, and in the long run, can cause a build up of toxins in your body. There is a list of produce known as the “Dirty Dozen”, which include the fruits and vegetables that are treated with and absorb the most pesticides. See here to learn what is especially important to buy organic!
- Organic farming has a lower impact on the environment. How so?: In addition to no pesticide use, organic farming practices include conserving water, reducing pollution, and boosting soil fertility.
- Many organic farms benefit the local community and economy, as well as reduce carbon emissions by cutting out the need to transport and store produce in warehouses hundreds of miles away from the location they were grown in.
These are just a few very basic facts, but they are some of the foundations of the organic process. By supporting organic food production and local farms you not only benefit your body, but your local community and our Earth community as a whole!
Now, to the recipes! This week you’ll be receiving green onions, which add a fresh flavor to many dishes.
When selecting green onions, or scallions as some people call them, remember that one medium stock produces about 2 tablespoons of chopped pieces. When preparing them, discard a few inches from the top of the green stock and slice up the rest. Green onions are great raw, as a last minute touch to soups or salads. They also taste great in an omelet! Check out this site for other recipes and uses for them.
Fennel is still here, and it’s ready to be part of your next meal. Try caramelizing the bulbs! It’s so simple: Remove the cores, slice them thinly, add a 1/4 cup of olive oil to a pan, and cook them on medium heat for around 10 minutes until they’re golden brown. Season with salt and pepper, and a little lemon.
How did everyone feel about the kholrabi? I personally enjoyed it raw, and I loved it! Once you peel away the fibrous hull, the sweet crunchy inside is delicious. If you prefer to cook yours, try out this recipe [taken from Veggie Venture online]:
KOHLRABI & APPLE SLAW with CREAMY COLESLAW DRESSING
Time to table: 25 minutes
Makes 4 cups, easily adapted for less
1/4 cup cream
1 tablespoon fresh lemon juice
1/2 tablespoon good mustard
1/2 teaspoon sugar
Salt & pepper to taste – go easy here
Fresh mint, chopped
1 pound fresh kohlrabi, trimmed, peeled, grated or cut into batons with a Benriner
2 apples, peeled, grated or cut into batons (try to keep equivalent volumes of kohlrabi:apple)
Whisk cream into light pillows – this takes a minute or so, no need to get out a mixer. Stir in remaining dressing ingredients, the kohlrabi and apple. Serve immediately.
Guess what? Fennel and kholrabi taste fantastic when eaten together as well! [taken from Silver Brook Dartmouth online]:
Fennel and Kohlrabi Salad
1 medium kohlrabi
1 medium fennel bulb
Small handful arugula (optional)
Lemon-Caper Dressing (quantity will provide leftover dressing)
1 large handful small capers (didn’t have any—salad fine without them)
The juice of 1 large lemon + more for crisping the fennel
Twice the amount of extra virgin olive oil (as lemon juice)
1 heaped teaspoon wholegrain mustard
– To make the fennel and kohlrabi salad: Slice the fennel as thinly as you can and add to a bowl of cold water and the lemon juice. Slice the kohlrabi and then pare strips off each slice with a vegetable peeler (this is to get wafer thin slices). Add to the bowl with the fennel.
– To make the lemon-caper dressing: Crush the garlic with a generous pinch of sea salt in a pestle and mortar. Add some black pepper and a heaped teaspoon of wholegrain mustard. Stir together.
– Add the juice of 1 large lemon, the capers and twice the amount of olive oil. Whisk to emulsify.
– Drain the water from the salad and place in a bowl with the rocket if using. Add half the dressing and stir to coat. Serve a wedge of the frittata with some salad and some of the leftover dressing drizzled on top.
Have a splendid day everyone!
Remember: “You are what you eat eats.” – M.Pollan