CSA Members 2005: Newsletter Archive

Dear Members,

This week one of our members sent us an email from organicconsumers.org regarding fuel costs, energy and world food production.

FOOD PRICES ESCALATE ON THE HEELS OF RISING OIL PRICES

Rising oil prices aren't just raising prices at the gas pump, they're also expected to dramatically increase the cost of conventional foods. According to the Earth Policy Institute, 80% of the energy currently used in the U.S. food system is consumed AFTER the food leaves the farm (transporting, processing and packaging the food). With the average food item traveling a full 2,000 miles from farm to fork, high oil prices will translate into higher food prices. Non-organic crops may also become prohibitively expensive. In the U.S., roughly three quadrillion Btu's of energy annually goes into making conventional fertilizers, which are made from natural gas. That's equivalent to a third of France's total annual energy consumption. As a result of escalating food costs, some market economists are predicting a renaissance of traditional American food production practices, such as sourcing organic foods from local farms and gardening at home.

Average travel distance of food from "farm to fork" in the United States is about 2,000 miles. Furthest distance of food from our farm to you is about 100 miles! Thanks to you again for making it possible for us to run a small family farm and to keep it local.

In this week's box, you will find lovely golden beets. These are mild and sweet, and may be steamed or roasted. Parsnips are also a fall treat for us; we make several batches of parsnip fries during the winter. Cut them as thin as possible (without endangering finger tips). Heat 1/2 inch of safflower or refined oil in a heavy pan. Fry in small batches until light golden brown. Drain on paper bags. Salt and pepper to taste. Or, slice, toss with olive oil and minced rosemary, then roast. Yum.

As for the cabbage, our fall crop is a Huge success. We have included a great cabbage salad recipe that will use quite a bit. If you do not use the whole head of cabbage, don't panic! Cabbage will keep for weeks in the fridge, and keeps best if you peel off layers instead of chopping it in half.

Enjoy!

Cabbage Salad

ingredients

• 1 head Savoy Cabbage
• 1 or 2 carrots
• 1 or 2 cloves garlic
• 2 Tbsp dry mustard
• 2 Tbsp light soy sauce
• 2 Tbsp Balsamic vinegar
• a dash of hot pepper oil
• 1 small onion
• salt and pepper

procedure

Trim cabbage, cut in half, remove core and slice into thin slivers, shred carrots, thinly slice onion and mince garlic fine. Combine these ingredients in a mixing bowl. Mix remaining ingredients and pour over cabbage. Toss thoroughly. Salt and pepper to taste. Cover and refrigerate. That's it! The flavor improves dramatically if left overnight.

BABY FRISEE SALAD

for the salad

• 1/3 cup fig (or strawberry) jam
• 1tbsp olive oil
• 1/4 tsp ground coriander
• 4 red baby beets, peeled and diced
• 4 golden baby beets, peeled and diced
• 1/2 cup coarsely chopped pecans
• 1 1/2 lb baby frisée
• 4 tbsp finely crumbled goat cheese

for the vinaigrette

• 5 tbsp sherry vinegar
• 1/2 red onion, finely diced
• 1 tbsp mustard seeds
• 1 tbsp dry mustard
• 1 tbsp honey
• 3 tbsp olive oil

procedure

For salad:

Heat oven to 375°. In a bowl, mix jam, oil and coriander. Add beets; toss to coat. Layer in a medium casserole dish. Cover with foil; roast 40 minutes. In a small sauté pan, toast pecans over medium-low heat until brown (a few minutes). Combine lettuce, beets and pecans in a bowl.

For vinaigrette:

In a bowl, mix vinegar, red onion, mustard seeds, dry mustard, honey and 1 tbsp water. Slowly whisk in oil. Season with salt and pepper. Toss salad with dressing. Plate each salad; sprinkle with 1/2 tbsp goat cheese.

SELF, July 2005 (adapted from Epicurious.com)