|GOOD FOOD NEWS
Volume 8 Number 37 Sept 13, 2016
FIELD NOTES: Open House Humbug Creek Farm, Glencoe
Saturday, September 17: Summer Quarter Open House
Get a taste of Fall at our Summer Quarter Open House, hosted by Steve Wilensky and Pat Noll of Humbug Creek Farm in Glencoe. This year, in addition to helping with their apple pressing to make their famous cider, we will be treated to a tour of their property which will highlight the forest restoration which has been done since the Butte Fire last year.
8-10 am: Apple picking
10 am-noon: Pressing (cider making)
After lunch: Forest tour
Humbug Creek Farm is at 17425 Hwy 26 in Glencoe. Attendance for children is free. MLH requests a $5 donation per adult to help us continue our work. For more information or to register for the event, please contact Michelle at 209-419-2503, or at email@example.com.
PRODUCE OF THE MONTH: Melons
Melons originated in Africa and southeast Asia, and are among the earliest plants to be domesticated by humans. The Egyptian pharaohs enjoyed melons; they appear in pre-biblical paintings; and they show up on menus from imperial Roman feasts. Melons made their way to America in colonial times and were cultivated in California by the Spanish.
Melons are actually a type of berry from various plants in the Cucurbitaceae family that produce sweet, edible flesh. This is the same gourd family that includes winter squash, pumpkins, and cucumbers. Melons can be divided into two categories: muskmelons and watermelons. Muskmelons include familiar varieties such as cantaloupe and honeydew. Mark Twain said of the watermelon, “When one has tasted it, he knows what the angels eat.”
Melons are low in calories and high in Vitamin C. A single serving is only 48 calories but supplies 40% of your daily Vitamin C requirement. All parts of the melon can be consumed. African and Indian cultures often roast and grind melon seeds, and the rind can be made into pickles. While melons are most often enjoyed raw for their natural sweetness (or wrapped with a strip of prosciutto, Italian style), they can also be made into savory salads or salsas.
Stumped on how to select a perfect melon from the Farmer’s Market or grocery store? Listen for a hollow sound when you knock on it, check for a bit of softness at the vine end, and take a sniff—you should smell a sweet odor.
Center for Urban Education about Sustainable Agriculture, 2016. http://www.cuesa.org/food/melons
Wikipedia, 2016. https://en.wikipedia.org/wiki/Melon
Article By Mara Feeney
FOOD FOR THOUGHT
The world's biggest school meal program is keeping local farmers in business
Smallholder farmers and local producers in Brazil are selling produce to their nations' schools, with student lunches helping to keep farmers on their land, according to an article at alternet.org.
Brazil’s “zero hunger” initiative requires spending “at least 30 percent of the national school meal budget on produce from smallholder farmers. “Family farmers and cooperatives have seen their fortunes rise as a result of the program, which guarantees them a local market and has helped to expand formal land rights nationwide.”
The link with smallholder farmers is unique,” according to a U.N. official monitoring the program. “We believe this is an excellent example for other countries.”
Read more at http://www.alternet.org/print/food/school-meal-program-keeping-farmers-business#.V9QUYaOZqBc.email
First attack on companies labeling their food as GMO-free
This summer Congress passed a GMO labeling bill that turned government regulators loose to reduce GMO-free labeling, according to an article in the Alliance for Natural Health newsletter. “Big Food will not rest until non-GMO labels have been completely eliminated.”
It’s a complicated issue, according to the ANH article, with meat, poultry and eggs exempt from GMO labeling and “the government and special interests adopting regulations in a deliberate attempt to reserve the certified organic market for big producers.”
Read more here: http://www.anh-usa.org/first-attack-on-companies-labeling-their-food-as-gmo-free/
10 anti-aging superfoods that keep your skin healthy
“Superfoods” on the anti-aging community top ten list when it comes to your skin are broccoli, blueberries, salmon, almonds (and walnuts), spinach, beans, sweet potatoes, greek yogurt, quinoa, and apples.
A superfood has more of the good stuff like vitamins, minerals, antioxidants, amino acids, enzymes and essential nutrients with proven health benefits than other foods, according to an EcoWatch article from Rodale Wellness.
Read more here: http://www.ecowatch.com/top-10-anti-aging-superfoods-your-skin-needs-1977872135.html?slide=EoxTxd
News article summaries by Joyce Campbell. firstname.lastname@example.org
By Angela Liddon
1.5 pounds tomatoes (I used 6 small), roughly chopped & core removed
1 medium red pepper, roughly chopped & seeds removed
1 English cucumber (1lb.), peeled & roughly chopped
1/4 cup chopped sweet onion
1 garlic clove
1 tablespoon fresh lime juice
2 cups low-sodium vegetable cocktail (I like using R.W. Knudsen Family “Very Veggie”) or tomato juice
1/4-3/4 teaspoon fine sea salt, to taste
Red pepper flakes & Freshly ground black pepper, to taste (I used about 1/2 tsp each)
2 tablespoons chopped fresh Parsley (optional, I skip this sometimes)
1.5-3 tablespoons red wine vinegar, to taste
1. Add tomatoes, pepper, cucumber, onion, garlic clove, lime juice, and vegetable cocktail (or tomato juice) into a blender and blend until smooth.2. Now add the rest of the seasonings (salt, pepper, red pepper flakes, parsley, vinegar) slowly and adjust to taste.3. Chill for 2-4 hours, or overnight.4. Garnish with chopped peppers, green onion, black pepper, and a drizzle of olive oil just before serving.
Note: If your blender is small you might have to cut this batch in half so it won’t overflow. I made mine in the Vitamix and it just fit. Makes about 7 cups.
Oil-Free Chocolate Zucchini Walnut Muffins
Adapted from: Oil-Free Zucchini Bread.
Yield: 1 dozen muffins
1 flax egg (1 tbsp ground flax + 3 tbsp water)
1 & 1/4 cup lightly packed shredded zucchini , skin left on
1 & 1/4 cup almond milk
2 tsp apple cider vinegar (or lemon juice)
3 tbsp pure maple syrup
1 tsp vanilla extract
2 cups whole wheat pastry flour (or all-purpose)
1/3 cup cocoa powder
1 tbsp baking powder
1 tsp baking soda
1/2 tsp fine grain sea salt
1/2 cup cane sugar
1/3 cup dark chocolate chips (I used Enjoy Life mini chips)
2/3 cup walnuts, chopped
1. Preheat oven to 350F and lightly spray muffin with oil or grease with Earth Balance.
2. Mix flax egg in a small bowl and set aside. Grate zucchini using a grater box (regular grate size). Set aside.
3. Mix almond milk and apple cider vinegar (or sub fresh lemon juice) in a small bowl and set aside. It will curdle, but this is the point as we’re making vegan buttermilk.
4. In a large mixing bowl, mix together the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt, and sugar).
5. Mix together the wet ingredients (flax egg, almond milk mixture, maple syrup, and vanilla) and then pour over dry ingredients. Stir until just combined. Fold in the chocolate chips, walnuts, and shredded zucchini.
6. Spoon batter into prepared muffin tin filling each tin 3/4 of the way full. Bake for about 15-17 minutes at 350F, or until muffins slowly spring back when touched. A toothpick should come out mostly clean. Cool in tin for 5 minutes. With a knife, loosen around the muffin edge and transfer to a cooling rack until completely cool.