June 19, 2006
Greetings!
The hot news around town is the new Stop & Shop in Canaan. In rural Northwestern Connecticut we often have to drive 15 to 20 miles to get things we need - particularly if we are choosey about the food we eat. So at last, the next town over from us as a shiney new Super Duper Stop & Shop. We have to admit we were impressed that Canaan now has a huge olive bar with fresh mozzarella and all. We were happy to see their organic section and organic produce. It is great to see these big chains carry more and more organic products. The trip to the supermarket did leave us a little bewildered. As committed members of the Berkshire Co-op, we wondered are we going to be finding ourselves here at Stop & Shop instead of driving 30 minutes every week to do our grocery shopping?
While I'm sure we'll be running in to get some orange juice or can of beans or whatever it is that we forgot in our weekly shopping (toilet paper was our occassion on our first mission to S&S), I don't see us changing loyalties.
It's great that big companies are going organic but for us, as farmers it really does come down to the connection between us, the land and our community. Those big supermarkets don't carry produce from the local mom & pop farm. Most of that stuff is being grown on huge farms out in California. Organic produce from California is great (especially in the winter) But don't we like living in a rural area... what do I mean? Have you seen this bumper sticker that says Eat Your View ? I think that sums it up in a minimalist way. Then of course there is the difference between certified organic mega farming and small local sustainable organic farming, but that is a topic for another day....
So here's what's ripe in your neck of the woods this week: spinach, lettuce, mint, broccoli raab, garlic scapes and scarlet turnips.
The garlic is coming along well. This week we'll start to pick the scapes - the flower buds, to get all that energy concentrated down in the bulb. They are tasty, too. For those new to the garlic scape, cut them up into 2 inch pieces (discarding the very thin tips past the bud) and cook them with other veggies to give a light garlic flavor. Their texture is a little bit similar to green beans. Or you can chop them up raw and add use them as you would garlic.
On to one of my favorite greens, broccoli raab...this is another bitter one but has a different character than your dandelion, escarole... a bit mustardy but not has strong as mustard greens and with more substance than arugula. Great tossed in with pasta with sun dried tomatoes & parmesan & toasted pine nuts.
Please note that the scarlet turnips are not beets!! Last year we had an unhappy member tell us they were to worst beets she'd ever eaten!! These morsels are pretty interesting, actually. The outer red layer is spicy like a radish while the inside is sweet like other early turnips. Cut them up & add them to your salad for the full effect - also great for crudite. Or you can cook them like you would any other young turnip.
Happy eating,
Tracy & Dan
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