GOOD FOOD NEWS
Volume 8 Number 40 October 4, 2016
FIELD NOTES: Hidden Mesa Olives, Ione
Hidden Mesa's Olive orchard is located on approximately 2 acres south of Ione and we have about 130 Manzanillo olive trees with the majority of our trees somewhere around 20-25 years of age. We generally pick between late October and early November with the fruit going to the press the next day to ensure the best quility and flavor of our oil.
NEW IN YOUR BOX THIS WEEK: MIZUNA AND TOMATILLOS
Mizuna is an oriental vegetable distinguished by its elegant leafy look and attractive deep green color. It is associated with the mustard family.
Mostly spotted in mesclun salad mixes, this vegetable is attributed with a kind of mild and exotic mustard- like flavor. It is the young leaves that taste best when used raw, while the older leaves should be lightly cooked.
Other common names associated with this salad green include Xiu Cai, Potherb Mustard, Kyona, Japanese Mustard, Spider Mustard and California Peppergrass.
This plant happens to be extremely cold tolerant, making it popular with gardeners in cold regions.
Tomatillo Basics, from http://www.marthastewart.com/1013642/tomatillo-recipes
Tomatillos look like small green tomatoes but are actually related to the Cape gooseberry. Their papery husks should be removed before eating. You may know these tart, refreshing fruits, a staple in Latin cuisine, from their starring role as the main ingredient in salsa verde.
In Season: Tomatillos are plentiful throughout the summer, up until the first frost.
What to Look For: Choose small, firm, bright-green fruits with green to brownish-green husks that are more or less intact (it’s okay if the husks are split, but they shouldn’t be peeled off).
How to Store: You can keep tomatillos at room temperature for a few days, or up to a week in the refrigerator, stored in a paper bag. Leave the husks on until just before preparation.
FOOD FOR THOUGHT:
Bees placed on endangered species list — a first in the US
The US Fish and Wildlife Service placed seven species of Hawaiian bees on the federal list of endangered species last week.
“Native pollinators in the US provide essential pollination services to agriculture which are valued at more than $9 billion annually,” according to CNN online news. The bees sharply declined in recent years due to factors including habitat loss, pesticides, wildfires and loss of genetic diversity. Read more here: http://www.cnn.com/2016/10/01/us/hawaii-bee-species-endangered/index.html
This Bumble Bee is about to go extinct.
It’s time to speak up for the native bees.
The USFWS has proposed endangered species protection for the rusty-patched bumblebee, once a commonly seen pollinator from the midwest to the east coast, according to an EcoWatch article. The population has declined 95% after disappearing from 87% of its historic range since the 1990s.
Wild bee populations are endangered from a host of threats: habitat loss, widespread use of herbicides, spread of disease from commercially raised bees and climate change. Proponents of the federal protection predict that “addressing the many threats that the rusty patched bumble bee faces…will help countless other native pollinators that are so critical to the functioning of natural ecosystems and agriculture.”
Submit your comments to USFWS by Nov. 21st in support of listing the bee as a protected species at http://www.regulations.gov/document?D=FWS-R3-ES-2015-0112-0028
Read more here: http://www.ecowatch.com/bumble-bee-extinct-2020825957.html
GMO apples about to hit U.S. market
A Canadian company is harvesting a commercial crop of non-browning apples, a first for an aesthetically-improved genetically modified food.
The U.S. Department of Agriculture approved the safety of the Washington-grown Arctic Golden Delicious and Arctic Granny varieties in 2015, according to an EcoWatch article. The company has submitted petitions to the USDA requesting approval for a third variety, the Arctic Fuji and has plans a fourth, the Arctic Gala to be grown and marketed in other states and Canada.
The apples won’t turn brown until they start rotting. “Browning is an important indicator to consumers in determining the freshness of an apple or an apple slice. The silenced gene is part of the plant’s natural defense against pests and pathogens, which could lead to trees that are less healthy and rely on more chemical treatments.” Read more: http://www.ecowatch.com/first-commercial-crop-of-gmo-arctic-apples-about-to-hit-market-1891167341.html
News article summaries by Joyce Campbell. firstname.lastname@example.org