The Abundant Harvest Organics Seasonal Update Summer 2014

theAbundant Harvest Organics

Seasonal Update

How To Save Your Heirloom Tomato Seeds

Summer Produce Forecast!

seasonal summer recipes38

Community Supported FisheriesReeling in the independent fi shermen of the wild western California coast

Summer

4AHO Staff Spotlight Meet Yrene, one of the many who make the weekly feast a possibility.

6Perfection RedefinedAlma Gordillo discovers the beauty of heirlooms and the way an organic philosophy affects the standard for “perfect” produce.

10Summer Produce Forecast!Get a look at what’s on the way!

12Who’s Your Fisherman? AHO’s newest partner, Community Seafood, a community supported fi shery in Santa Barbara, brings in the catch of the week.

contents18Eli’s Gracious RatatouilleA long-time subscriber’s forgiving summer favorite eggplant recipe.

21Cleaning Up & Eating CleanA native San Diegan subscriber shares her tips for reducing waste and eating well.

26All About OnionsSee how they’re growing and learn a farmer’s secret for tear-free onion cutting.

30Unpredictably OrganicHow soil science affects the food that ends up on your dinner table.

ON THE COVER Kyle Reynolds of KMK Farms gets in some evening weed hoeing, after leaving his day job.

LEFT: Fruit, vegetable...or candy? Good question. Cherry tomatoes are summer’s gift to a sweet tooth. Fruit and vegetable photographs on pages 8, 22, 23, 36, 42, 46 & 48 by Jessica Lessard. All other photography, unless otherwise noted, by Amy Beth Beaver

Abundant Harvest Organics is an organic produce delivery service in California. We work with an alliance of California organic family farmers to bring a weekly delivery of fresh certifi ed organic fruits and vegetables to

communities across the state. Also available from our farmers are certifi ed organic meats (beef, chicken, turkey, fi sh, and pork), organic dairy (including butter, cheese, raw milk, and pastured eggs), nuts, beans, herbs, and other dry goods. Though this magazine is published for our subscribers, we are

happy to share with the rest of the world’s food lovers. Enjoy!

35 Summer Recipes Stone Fruit, Summer Veg, Brunch, Salads & Salsas.

www.abundantharvestorganics.com 3

Yrene Mendez started working for the Peterson Family packing shed when she was just nineteen. She moved up from sorting fruit, to running the control room, and then about six years ago, Yrene became supervisor of the entire packing crew. She runs the crews at the fruit packing shed and oversees the Abundant Harvest pack three times a week. As Abundant Harvest and the Peterson Family have grown, Yrene has continued to grow in her leadership and responsibilities right along with them.

AHO

Staff

Spo

tlight

On the Job Discoveries: From her years with the packing shed, Yrene can tell you like a farmer (or better) about the different varieties of fruit that come through the line. Packing for Abundant Harvest for the last seven years has opened up the world of vegetables.

Best Part of the Job: In her line of work, everyday brings something new and Yrene enjoys the learning process. She also likes the fact that her job keeps her on her toes instead of being stuck behind a desk.

"I know a lot more about vegetables now,more about how to cook vegetables I hadn't seen before. I know eating more vegetables is better for my family, and I've learned how

to cook differently so I am able to use them."

Years at The Peterson Family: Fifteen

Photos courtesy Yrene MendezYrene Mendez

4 Seasonal Update SUMMER 2014

Summer Fun: Even though summer is the busiest time of year at the packing shed, Yrene makes time to get away with her kids, Alfonso, Perla, and Jacky to hang out outdoors at the park or go to the beach.

Strategy for Success: Yrene likes her life to be organized, her kids know it, and the crew knows it.

Yrene in action, monitoring how the amount of produce during a Friday morning Abundant Harvest pack.

Summer Favorite: Tomatoes. Yrene uses tomatoes for “everything.”

"You always have to be thinking one step ahead."

Bakersfield subscribers, homeschoolers, and adventure seekers, the Banks family made the trip up to visit us here at Abundant Harvest in early May of this year. They helped pack a few produce boxes, released ladybugs into the plum orchard at Uncle Vern’s farm, and harvested a few souvenirs at KMK Farms. These summer squash likely ended up in one of Shawnda’s favorite vegetable sides: simple sauteéd zucchini.

With food this fresh, you really can’t go wrong.

Who’s Your Farmer?

Know where your food

comes from.

Photo by Jessica Lessard

Photos courtesy Yrene Mendez


Perfection/pərˈfekSHən/noun the condition, state, or quality of being free or as free as possible from all flaws or defects.


A n annual trip to an heirloom festival, and farmer Kyle Reynold’s affinity for experi-

menting keep the fields at KMK farms brimming with the unique and unusual heirloom varieties that remind produce lovers of the depth and beauty lovingly grown food can posses.

With more than a decade of experience in vegetable farming, Alma Gordillo has had a hand in the harvesting, packing, and quality control processes at KMK Farms for about two years now. She takes orders from local restaurants, keeps an eye on all the KMK locations (KMK has five little farm plots that add up to a total of 85 acres of organic

veggies and fruit), tells the crews where to harvest, packs orders, and runs a KMK farmers’ market stall.

Before coming on board at KMK, Alma spent ten years doing quality control for a conventional vegetable farm. The standards for a perfect piece of produce that she was used to working with at the conventional farm didn’t translate to the weed-filled fields of an organic farm.

In the world of organic produce, perfection is subjective. Tomatoes tell the tale. Soon after she started, Alma got a call from Kyle asking her how the tomatoes were looking and she was hesitant to answer.

Perfection Redefined

On the job, Alma discovers the beauty of heirlooms and how an organic philosophy affects the standard for “perfect” produce.

Alma Gordillo of KMK

Farms, an 85 acre organic

fruit and vegetable

farm in Kingsburg,

California


“Because I had never seen an heirloom tomato, I said, ‘Oh, they kind of look deformed’,” she remembered, laughing as she recounted her fi rst encounters with the bulbous, creatively shaped KMK heirlooms. “I was always used to seeing the Beefsteak and the Roma tomatoes, and they are so [classically] perfect. I didn’t know what a perfect heirloom tomato looked like.”

For Alma, learning to identify a faultless heirloom tomato pushed “perfection” out of its factory mold and into a more interpretive light. Th e new defi nition was hinged on freshness and taste.

“If you go to the store and you get a perfect red tomato, it doesn’t have the same taste as an organic tomato. Our tomatoes are so sweet, and if you go to the store and you buy one of those tomatoes, it just has the redness on the outside and the perfect tomato shape, but you’re not going to get the nice, juicy, fl avorful taste,” Alma said, noting that she didn’t come into organics expecting to see a diff erence, but the taste and health factors of working in a pesticide-free environment have won her over.

Heirloom varieties don’t often produce as heavy a crop as hybrids or newer cultivars, but when it comes to the wow-factor,

you can’t beat them. Of all the summer produce, the variety and color of the eggplant and heirloom tomatoes is the most obviously stunning.

“Last year, the eggplant looked so beautiful. We had the Japanese, the American, the Italian, the white eggplant, the purple stripe that was really, really nice,” Alma said with a note of true admiration in her voice. “When we are harvesting that eggplant and taking it to Abundant Harvest, I just enjoy seeing all the diff erent colors coming in, and with the tomatoes too. I think the customers like to see that too—all the diff erent varieties that we have.”

Th at quality of color and beauty contributes to the farmer’s fun and satisfaction in the fi eld, and translates to the table, adding a touch of je ne sais quoi organic perfection to

the over all eating experience. one of those tomatoes, it just has the redness on the outside and the perfect tomato shape, but you’re not going to get the nice, juicy, fl avorful taste,” Alma said, noting that she didn’t come into organics expecting to see a diff erence, but the taste and health factors of working in a pesticide-free environment

Heirloom varieties don’t

cultivars, but when it comes to the wow-factor,

the over all eating experience.

The Indigo Apple, pictured here in late May, was one of the favorite heirloom varieties last year. This year, Alma brought back an older-sister type variety from the heirloom festival, the Blue Beauty. You can look forward to seeing it, and the rest of the colors of the season, come middle of summer.


Seeds from heirloom tomatoes will produce a plant with fruit like the parent. So if you can’t get enough summertime tomato inspiration, save some heirloom seeds and plant your own tomato garden next year.

Propagate Fresh Herbs From CuttingsBundles of fresh herbs can also bring their life to the soil of your garden, even after they’ve been harvested, packed, and delivered to you. Basil, mint, and lemon balm are some that will sprout new roots in a glass of water at room temperature. It takes a couple of weeks for the roots to begin to grow. When roots are established, transplant into moist potting mix. Leave herbs in a pot in your kitchen or transfer to your garden, mixing the potting mix and soil half and half.

SAVING HEIRLOOM TOMATO SEEDSPrepping tomato seeds for storage is a process, and part of it can be a little smelly, but it makes a great summer discovery project straight out of the AHO box.

Here’s how to do it:1. Choose your favorite heirloom

tomato and cut it in half.2. Squeeze all the insides (juice, seeds,

and pulp) into a bowl.3. Transfer the tomato insides to a

wide-mouth jar.4. Cover the jar with a paper towel

or high quality cheesecloth and secure with a rubber band to keep insects out.

5. Allow the seeds to ferment for one to four days. (This is the smelly part. Keep temperature below 70 degrees and keep out of direct sunlight so the seeds don’t cook.)

6. A layer of foam or white mold may appear on top. This is normal and will not negatively aff ect your seeds. (If the liquid juice from the tomatoes dries up before seeds are fermented, you can add more water. Add only half as much water as there is tomato mixture.)

7. When the seeds have fermented, the gelatinous seed coatings will fl oat to the top of the jar. The good seeds will sink while the hollow, nonviable seeds will fl oat to the top. Skim the foamy mess from the top of the jar and strain out the seeds that settled at the bottom.

8. Spread the good seeds out on paper plates to dry for several weeks (seeds will stick to plastic, glass, and paper towels). Seeds are dry when they crack in half when bent.

9. Store the dry seeds in an airtight container in a cool, dry place until next year’s planting time.


Plums

Carrots

basilchives

chocolate mint french tarragon

garlic

garlic chiveslavender

lemon basilmarjoram

mint

oreganorosemary

sage summer savory

thyme

SUMMER DOESN’T OFFICIALLY START until June 21, but we here at Abundant Harvest don’t get stuck on technicalities. It’s hot, and when the leafy greens and berries start bowing out to our favorite members of the nightshade family (tomatoes, eggplant, and peppers) and the Central Valley’s sweetheart, stone fruit, we’re ready to make the mental switch. So, according to that measure of time, summer came early this year, and might continue ahead of schedule until we head into apples, pears, and butternut squash in the fall. You can still expect summer classics like sweet corn and watermelon to make their debut by the 4th of July, when high summer season is at its absolute best. ENJOY!

SUMMER HERBS

Peaches

SUMMER PRODUCEFORECAST!


Blueberries

Cantaloupe

Plums

Nectarines

Apricots

Pears

Grapes

Figs

Watermelon

Beets

Bell Peppers

Broccoli

Carrots

Cherry Tomatoes

Chili Peppers

Cucumbers

Eggplant

Green Beans

Greenhouse Tomatoes

Daikon Radish

Lettuce

Onions

Potatoes

Summer Squash

Sweet Corn

Sweet Peppers

Heirloom Tomatoes

Turnips

Peaches

SUMMER PRODUCEFORECAST!

early mid-season late


In many ways, small fishermen and small farmers live in parallel worlds. Whether behind a boat’s wheel or

in a tractor seat, you’re likely to find the men and women creating your food are characterized by fiercely independent spirits. They’re people accustomed to working outside and doing something

tangible with their own hands. They’re full of experience-based, specialized knowledge, and they live at the mercy of winds, rains, fluctuating market prices, and paychecks that are slow in arriving.

The world of food production, both land and sea, is highly regulated. Organic farmers are often drowning in certifica-

Who’s Your Fisherman?

When independent fishermen and small farmers unite, food lovers have reason to rejoice.

Sarah Rathbone, founder and director of Community Seafood CSF, shows off a spider crab.

Photo courtesy of Community Seafood12 Seasonal Update SUMMER 2014

Who’s Your Fisherman?

tion paperwork and in the aquatic world, both big commercial operations and sin-gle fishermen in 35 foot boats are covered by the same regulatory umbrella.

Even though it can be tough out there for the little guy competing with large scale commercial operations, artisanal fishermen and small farmers are singing the same shanty song: “It’s in my blood, it’s who I am, there’s nothing else I’d rath-er be doing.”

Farmer direct community supported agriculture organizations are almost to

be expected anywhere you find small farms, but the seascape where California’s independent fishermen make their living is like the Wild West of today’s food system and community supported fisheries are still somewhat new.

To keep California independents afloat, in comes Community Seafood, a commu-nity supported fishery organized to make the direct connection of fisherman and fish consumer a possibility.

“We always say Community Seafood is kind of like a fishermen co-op,” said Sarah

For customers in places far from the sea, the

logistics of bringing fresh seafood to the urban

landscape or even to the high desert is a luxury

of the modern age, and for us here at Abundant Harvest Organics, it’s a

serendipitous side effect of the fact that a network of food lovers has already

been gathered and a system for fresh food

direct delivery devised. Thanks to our

partnership with the fishermen of

Community Seafood, within 48 hours a fish

can move from the ocean to a dinner plate 150

miles away, accompanied of course by the season’s

best organic produce. Photo courtesy of Community Seafood www.abundantharvestorganics.com 13

Rathbone, the founder and director of Community Seafood and a recent marine sciences graduate from the University of Santa Barbara. “We represent an under-represented group of people who are trying to make a living creating food. We’re really just bringing the fishermen and the people who love to eat seafood closer together and trying to support both sides of the equation.”

In its second year, Community Seafood is gaining traction through distribution partnerships with farmers’ markets and CSAs. Sarah communicates weekly with a group of about 30 to 40 fishermen to

coordinate what seafood will be available for shareholders. The group of fishermen associated with Community Seafood are all running owner-operator vessels, and fish sustainably and responsibly in Southern California waters.

Each week, Community Seafood will supply all its orders from a single fisherman, in order to pass along all the financial benefit that week to that person. Just like our Abundant Harvest farmers have their specialty crops, these fishermen have a stock they specialize in, whether crabs, cod, halibut, clams, swordfish, anchovies, etc. The fishermen

“We’re really just bringing the fishermen and the people who love to eat seafood closer together.”

Above: Chicken coops double as lobster holding pens, in yet another farm to fishery connection. Left: Fishermen bring their catch to Harbor Meat and Seafood to be processed for Community Seafood customers.

Photo courtesy of Community Seafood14 Seasonal Update SUMMER 2014

get the benefi t of receiving a fair dock price for their catch upon delivery, which might sound like it’s to be expected, but as with farming, fi shermen are often waiting weeks or months to be compensated for their catch.

As with all real food situations, the unexpected is to be expected. It was 75 degrees and sunny in the harbor the week we visited Sarah and her fi sherman husband Charlie, but unexpected gale force winds at sea had kept all the fi shermen grounded. It’s just such an unexpected weather occurrence that can keep Sarah busy changing the order and making calls to fi nd a fi sherman who had been able to take his boat out closer to shore. Th e rush (read: stress) of the last minute scramble is the fi rst item listed on the recipe for any real food delivery service.

“You can plan to go fi shing one day and everything looks good, 24 hours in advance you check the weather, and the morning of the forecast, it has completely changed,” Sarah said.

A food lover might not have felt the gale force winds at his home in the desert or in her downtown apartment, but buying direct from a farm or fi shery is a tie to the natural world. Because the weather events and external pressures that infl uence the availability of your fresh food—whether from land or sea—can’t be controlled, a commitment to purchasing real, responsibly made food direct from a small producer means accepting a certain level of humility. It makes eating a partnership that can be understood, respected, and thoroughly, deliciously enjoyed. .

Buying direct from a farm or fishery can serve as a tie to the natural world.

Find out more about Community Seafood and read fisherman bios at www.communityseafood.comPhoto courtesy of Community Seafood


“The fi sh is exceptional quality, it is just melting in our mouths! Super fresh, super yummy! We have had a really nice variety (halibut, swordfi sh, black cod...) and we are looking forward to it every week. Just like all the other things AHO brings to our table, amazing! We love it!”

-Nina in Pasadena

“The fi sh has been SO fresh and delicious!! Even though some might balk at the price, when you realize that I can feed three adults with one pound (with sides, of

course) and fi gure what it would cost us to eat out comparably at the same level of quality and freshness, (which would be nigh impossible in Bakersfi eld), it’s completely

worth it. In fact, I’m coming out ahead money-wise!”

-Olga in Bakersfield

“We enjoy the selections, knowing we’re supporting local fi shermen, and particularly eating such fresh fi sh! We were eating fi sh at least once a week

before we starting ordering the fi sh of the week with our AHO box, but we never realized how diff erent REALLY fresh fi sh tastes. We thought

we were getting fresh fi sh before...but we were wrong.”

-Jennifer in Sherman Oaks

“I love that it is not frozen and less than 2 days old. It’s like going fi shing myself.”

-Carol in Valencia

“The fi sh add-on has been very fresh and of the same quality I’ve enjoyed from coastal fi sh markets. I also enjoy the surprise and variety that comes along with receiving the catch of the week and knowing where my food comes from while supporting local fi shermen.”

-Kyle in Ridgecrest

“We typically only eat seafood when we go to the coast. We rarely cooked fi sh ourselves in the past, but the diff erent kinds of fi sh with AHO made us fi nd some good recipes, and the fi sh has turned out delicious. The fi sh from Community Seafood has been fresh and good every time. It can be hit and miss getting from grocery stores.”

-Dustin in Bakersfield

“Fresh caught seafood is hard to come by. We do purchase farm-raised, but are not satisfi ed with the quality or taste—would rather have wild caught. We also want to support our local fi shermen and their families. Also, we know we will have our fresh organic vegetables from AHO plus fresh fi sh caught sustainably to grill every Saturday—easy meal planning, and we look forward to it!”

-Jenny in Valencia

Wor

ds from

Abu

ndan

t Har

vest

Fis

h Lo

vers

Photo courtesy of Randy Shoemaker

Photo courtesy of Community Seafood

Thank you for supporting your California family farmers

Abundant Harvest subscribers who receive a Saturday delivery are able to order Community Seafood’s Catch of the Week as an add-on to their organic produce box. We’re working on expanding to get fresh fi sh available to more routes, so

seafood lovers stay tuned.

“My husband and I grew up with big vegetable gardensin our backyards and seasonal, homemade meals. After we got married, our parents kept bringing us boxes fi lled with their latest harvests. Four years ago, we moved from Germany to Pasadena into a small apartment (with no backyard or vegetable garden) leaving all our families behind. When we pick up our Saturday vegetable box, it feels like our families have just visited. Thanks for playing a big role in making us feel at home in California.”

Photo courtesy of Randy Shoemaker

Photo courtesy of Community Seafood

CommunitySeafood.com


Eli’s Gracious Ratatouille

Long-time Abundant Harvest Organics subscriber Eli Davis shares his family

recipe for this comforting, savory, and forgiving summertime eggplant dish.

“This recipe is detailed, but forgiving, and totally worth the preparation time. You can adjust it according to

your tastes.”

~ Eli Davis



OilSalt1 large onion, chopped4 cloves garlic, minced2 cups eggplant, cubed2 cups zucchini or summer squash, cubed2 cups tomatoes, peeled and cubed1 tablespoon dried thyme2 tablespoons balsamic or apple cider vinegar


First, peel, then cut your eggplant, into about ¾ inch cubes. Next, salt it and let it sit for at least 15 minutes. You’ll wash the salt off, so be sure to use plenty. (The salt extracts the bitterness out of the eggplant. You’ll see a dark liquid slowly form on the surface of the eggplant.) While the eggplant is sweating, prepare the other vegetables. When the liquid has leeched from the eggplant cubes, rinse off both the salt and the bitter fluid.

Set the eggplant aside.

Chop your onion. I prefer my onion diced pretty small, but if you like larger onion pieces, that totally works.

Cut the zucchini or summer squash into pieces to match the eggplant. I prefer mine peeled, but this is optional.

Peel and cut the tomatoes. Peeling is a pretty important step for tomatoes. Otherwise, the tomato skins separate from the meat of the tomatoes and make chewy sticks of tomato skin in your ratatouille. Not the end of the world, I suppose. But it ends up >>>

Eli Davis is a pastor in Caruthers, California. He and

his wife Megan have been eating from the Abundant Harvest box for about four

years. They made the trip out to Kingsburg with the kids for

this year’s Spring Farm Tour. The eggplant at KMK Farms

was a few months away from harvest at the time of their visit, but was large enough to plant

the seed for sharing this recipe. Photo by Jessica Lessard


detracting from the dish. To peel tomatoes, boil a pot of water. Put the tomatoes in the boiling water for 1 minute. Then plunge them into ice water for another minute. The skins should peel off pretty easily after this process. Chop the meat of the tomato into pieces the same size as the eggplant and zucchini.

Add oil to a pan large enough to hold all the ingredients and stir. It should be enough oil to cook the onion, garlic, and eggplant, even though you’re not adding it all yet. Heat under medium-high heat until the oil begins to shimmer. Add the onion and cook for 5 minutes.

Add the garlic and cook another 30 seconds.

Add the eggplant and cook 5 minutes, stirring occasionally. Check to see if there’s enough oil for the next two cups of ingredients. If not, add a little more.

Add the zucchini or summer squash, and cook another 5 minutes, stirring occasionally.

Add the tomatoes. Cook another 5 minutes, stirring occasionally.

Add the vinegar and thyme. Vinegar can be adjusted to taste. I like vinegar, so I usually use a little more. Also salt to taste.

Cook 5 more minutes. And you’re done.

This should start breaking down the eggplant a bit, which is good. The zucchini should be soft, and all the fl avors of those wonderful vegetables will have all melded together beautifully. The vinegar gives it a good tangy fl avor. Our family likes ours with rice, or if you’re feeling really adventurous in the kitchen, try risotto.

we asked, you answered

What is your most essential cookbook?

The Art of Simple FoodBetter Homes and Gardens New Cook Book

Curried FlavorsEnchanted Broccoli Forrest

The Fanny Farmer CookbookFirst Meals

The Flavor BibleForks Over Knives

Foxfi re Book of Appalachian CookeryThe Homemade PantryHow to Cook Everything

Jaime Oliver’s Food RevolutionThe Joy of Cooking

Lord Krishna’s CuisineMastering the Art of French Cuisine

Moosewood CookbookMore with LessThe New Basics

Nourishing TraditionsPractical Paleo

Raw Food/Real WorldThe Roasted Vegetable

RootsSharing the Table at Garland’s Lodge

Simply in SeasonVeganomicon

Vegetarian Cooking for Everyone

Find more resources and recommendations from AHO community members at facebook.com/AHOrganics

Eli’s Gracious Ratatouille Continued

Cleaning


SAN DIEGO NATIVE SAMANTHA RUSSO IS passionate about the environment, always has been. For the past three years she’s

been able to take that passion and pour it into her job as the director of education for the sixty-year-old environmental non-profi t, I Love A Clean San Diego.

Samantha spends her time planning and organizing education and outreach events, talking to groups of all ages about recycling, waste reduction, and water quality issues, and leading volunteers on county-wide clean ups. Last year over 30,000 volunteers removed over 440,000 pounds of debris from around San Diego County. Let’s hear it for keeping it clean!

When it comes to food values, eating seasonally from California organic farms is a must for Samantha and her husband Francesco. Th ey started eating from the Abundant Harvest Organics produce box about a year ago. “I really value a healthy lifestyle, eating organically, and eating a lot of fresh produce,” Samantha said. Th e Russos get a small box just about every week, unless they’re on vacation. Th ey cook often.

Cleaning eating clean

Upting &

Samantha in action teaching jr. lifeguards about waste reduction and recycling.

ILACSD’s education department delivers about 600 presentations a year to over

30,000 youth and adults.

Photos courtesy of Samantha Russo

How did you get started with Abundant Harvest? I love to go to farmers’ markets, but don’t always have time, and I also love to eat local food. I started looking for a CSA to join to have a source for good organic produce and as a way to save time. I started to do some research, and found that there was an Abundant Harvest pick up site walking distance from my house. It’s perfect, I feel like I will be a lifelong subscriber. >>>


What is the most fun part of eating from the box for you?I think I really like getting to try new things and being surprised each week. I’ve gotten to try a lot of things I wouldn’t have known to pick up otherwise that have now become favorites, like lemongrass or kohlrabi. It’s hard to get stuck in a food rut when you have new exciting ingredients.

What ’s been the biggest challenge in making the shift to seasonal eating from the AHO produce box? Finding ways to use everything can be a challenge, and knowing what’s going to store well. It takes some time to fi gure it out, there’s a learning curve. I do like cooking, and think it’s important to enjoy cooking because not everything is ready to eat right out of the box. But some days, you come home from work and the pressure’s on, you’ve got an hour to make dinner and you think, “What am I going to do with this stuff ?”

Samantha’s Solution: Meal planning has been awesome for me. I started about 6 months ago. It defi nitely takes the stress out and makes cooking more fun. At fi rst I had to put some time into it, but now I have a little routine, and it doesn’t take me very long. I take thirty minutes on Saturday or Sunday, check the box contents online and sort of plan according to what those things are so I can supplement here and there. I love that you’re able to check the box contents a few days in advance on the website.

Above: Samantha and her husband Francesco getting the party started with their resuable mason jar drinking glasses. Below: Samantha’s meal planning sheet saves the day! (Or at least dinner.)


How does eating from the Abundant

Harvest box line up with your food values?

I’ve always been passionate about the environment. I’m also a vegetarian,

so it’s important to me to eat really good quality organic produce that I know

is responsibly sourced and grown with really responsible farming practices, without

pesticides and without being detrimental to water quality. I think eating seasonally is a more natural way to eat, and, seasonal local food requires less transportation and fuel use.

Reduce, Reuse, Recycle!Samantha is always on the lookout for ways to conserve resources and reduce waste, even and especially in her eating habits.

Here are a few Samantha inspired conservation tips for the Abundant Harvest produce box:

Explore diff erent methods of preserving and storing so you can use the produce you have too much of now, in a season when it will be more of a treat. Think canning, pickling, freezing, drying, fermenting, making vegetable stock…

Start a compost bin in the backyard or, for the urbanites, a red wiggler worm bin under the sink.

Share the surplus. Add a few lines about sweet peas or rutabagas to Jack Johnson’s Sharing Song, and you’ll get the picture. It’s more fun!

Samantha and her I Love a Clean San Diego co-workers practice what they preach and

regularly engage in CSA produce swapping. Once when a co-worker was unsure how

to cook the artichokes that came in her produce box, Samantha took them home, cooked them, and brought them back to

share the next day.

The cat recycles too!


The antique wheel hoe waits its turn in the onion fi elds at KMK Farms in Kingsburg, California.

An Onion a Day for the Next 3,000 Years

That’s about how long all the onions growing at KMK Farms would last you, if you followed the apple a day regimen with this aromatic veggie. An onion’s upright, tube shaped leaves make only a lousy attempt to shade out competing weeds, thus, all of those million onions growing in the sandy KMK soil need a little extra help. Find the farmer in his field, armed with an antique wheel hoe.

The wheel hoe is used to uproot and also bury freeloading weeds before they take up too much of the good stuff the soil has to give and overtake the crop. Though it’s more time consum-ing, a wheel hoe beats out the tractor for this job becasue it can get closer to the plant and yields the benefits of the farmer’s footsteps on the ground.

“This gets me in the field to get a feel for every plant and what’s going on out here,” said KMK farmer Kyle Reynolds. “I love to come out here at the end of the day, after a busy day, when I’ve had a lot on mind, put on some music, and go. It really is therapy.”

The early season onions are called short day onions, because they grow when the days are, yes, shorter. Short day onions are sweeter and more delicate than their sibling, the long day onion, which we’ll begin seeing after high summer and into the fall.

You’ll be seeing the red, yellow, and white onions growing in this field in your AHO

produce boxes for months to come.

Fre

sh


ni nSurvival GuideNo Need to Cry, unless you’re shedding tears of joy as your farmer unlocks the mystery of tear-free onion preparation.Your farmer Dave Mendrin specializes in potatoes, but as the son of an onion grower, he knows a thing or two about a really fresh onion.

Dave explains, “Th e sulfer aroma that an onion lets off when it’s cut is its natural defense and healing method. Th e part that burns your eyes is only released when you cut around the root area, hence, we ALL cut an onion from top to bottom and then get the eff ect from it right when we’re done, then we think ‘It fi nally got to me!’

Th e best ways to cut one without crying and cursing the grower is to (1) Make sure the neck, roots, and two or three layers of outer skin are dried and cured. (2) Start cutting at the neck but as soon as you’re done, rinse the cut pieces under cold water. (3) Disregard the last quarter inch of the onion by the root, as this part brings the most discomfort.”

Sounds like Dave himself wouldn’t choose any of those methods, the fl avor promised by a super fresh onion makes pushing through the pain his favorite option.

“Being raised by a father who specialized in fresh market onions, I say, cut them and

enjoy them the way you want and deal with the pain

because there is nothing better than a FRESH onion!”

Dave Mendrin of JND Farms in Madera with his son Joseph.

Fre

sh


Dear AHO Subscribers, Come out and see us! with gratitude, your farmer


We’ve got farm tours for Abundant Harvest subscribers and their families happening three seasons of the year: spring, summer, and fall. Sign up for the AHO farm tours interest email list to get fi rst access to tour dates and tour related announcements. Hope to see you soon!


If you have had a chance to visit the AHO packing shed on one of our tours, you’ve also had the chance to walk with Uncle Vern through the plum orchard or the vineyard and hear him talk about the history of his family’s farm.

A highlight of the tour is always a visit to see the baby chicks. It almost always be-gins with “oohs and ahhs.” Th e visit becomes even more impactful when you hear Vern talk about how raising organic chickens is crucial to the success of the Peterson organic farming system. More specifi cally as Vernon would say, “because of what comes out of the southbound end of a northbound animal.”

BY JESSICA LESSARD

UNPREDICTABLY ORGANIC how soil science

affects the food on your table(

Phot

o by

Jes

sica

Les

sard

Photo by Jessica Lessard30 Seasonal Update SUMMER 2014

how soil scienceaffects the food on your table(

a Biological PartnErshiPChicken manure, or rather animal manure, is a major if not the major source of fertilizer for organic farming. Livestock farming, and access to the animals’ biological waste is what makes organic farming sustainable.

Successful organic farming depends on quite a few factors being in balance. Perhaps most important is the nitrogen cycle. Never heard of it? Well, it’s a pret-ty incredible system that is taking place every day right under your noses. Allow me to break it down for you.

hoW thE nitrogEn cyclE WorKsPlants need “food” in order to create

amino acids and proteins (just like humans). Th at food needs to be in the form of ammonium and nitrates. As nitrates (more so than ammonium) are water soluble, they are taken up by plants in larger quantities. So when water is present, plants can more easily get the nutrients they need.

When organic matter such as animal

understanding the nitrogen cycle is essential to understanding the challenges of organic farming

Photo by Jessica Lessardwww.abundantharvestorganics.com 31

manure is mixed into the soil it needs to be broken down into a more use-able form—ammonium. Various players help make this possible: fungi, earth-worms, algae, and nema-todes to name a few. Here’s a fun fact you can share at the dinner table: There are more microorganisms in one teaspoon of soil than there are people on Earth. Did I just blow your mind?

Once the organic matter is broken down into ammonium by this parade of characters, it meets up with another set of microbes that help break it down further into nitrates. These little guys—known as Nitrosomonas and Nitrobacter—participate in a process called mineralization and nitrification, which means ammonium conversion to nitrates.

ExtErnal FactorsWhat helps speed up this whole process? Heat. What slows it down? Cold. So, as you might have reasoned, farming is also largely affected by weather patterns.

If it gets too hot, these microbes start buzzing and breaking down organic matter really fast. Plants take up large amounts of nitrates and sometimes grow too quickly.

Other times, if it’s too cold, these microbes go dormant and the cycle slows. Plants will only have access to small amounts of nitrates and grow slowly.

Water is the most important factor. Without water plants have a more difficult time pulling the water-soluble nitrates out of the soil. It’s a very delicate balance.

Want to find out more about the nitrogen cycle and other important plant nutrient cycles? Check out the International Plant Nutrition Institute: www.ipni.net

there are more microorganisms in one teaspoon of soil than there are people on Earth

Image courtesy of the International Plant Nutrition Institute


Why thE nitrogEn cyclE MattErs to youWhy am I telling you this? Understanding the nitrogen cycle is essential to understanding the challenges of organic farming. In conventional farming, various steps in this cycle are easier to control with synthetic fertilizers and products that inhibit or encourage the microbial breakdown of organic material to a state that is readily available for plants.

In organic farming this is a larger challenge because, well, organic farmers are dealing largely with natural organic materials. Frankly, poop isn’t as predictable. While we might be able to predict the weather, no farmer, organic or conventional, can control the heat, cold, or make it rain. Understanding this helps us better appreciate our farmers and the beautiful food they help put on our tables each week.

Left Series: The chicken manure is removed from the chicken houses, loaded into trucks, and spread in the orchards in the fall. Right: Uncle Vern shows how much chicken manure is needed to fertilize a peach tree for one year: two handfuls.



Summer Recipes

stone fruit36

summer veg42

brunch47

salads and salsas51

Find more seasonal recipes at abundantharvestkitchen.com


Apricot Vinaigrette2 cups quartered apricots2 tbsp balsamic vinegar2 tbsp water1 large clove garlic1 tsp fresh thyme2 tbsp olive oil

Combine first 5 ingredients in a blender. Blend until smooth. While still blending, add olive oil until well blended.

Apricot Honey Jam4 lbs fresh apricots3 tbsp lemon juice3 cups sugar1⅓ cups honey6 half pint jars and lids

Clean the apricots and blanch in boiling water for 90 seconds. Score the apricots around the middle and twist to remove the pit. Mash the apricots with lemon juice, add to bowl of sugar, and let sit until they become juicy, 3 to 4 hours. Sterilize the jars and lids in hot water. Combine the apricot mixture with the honey and bring the mixture to a boil over medium high heat. Continue cooking the jam until the sugar is dissolved and mixture is slightly thickened. Pour jam into the jars.

stone fruit recipes

>>>>>>>>>>>>>>>>>>Harvesting Summer Sweet

peaches at Uncle Vern’s


Plum Kuchen1½ cup flour⅔ cup plus 2 tbsp sugar2 tbsp brown sugar1 tsp baking powder⅜ tsp salt⅛ tsp ground cardamom7 tbsp butter½ cup milk½ tsp vanilla1 egg1½ pounds plums pitted and quartered1 tsp lemon zest¼ tsp ground allspice

Preheat oven to 425º. Combine flour, 2 tbsp sugar, brown sugar, baking powder, ¼ tsp salt, and cardamom. Whisk together and cut in 4 tbsp butter until mixture is coarse crumbs. Combine milk, vanilla, and egg in a bowl stirring with a whisk. Add milk mixture to flour mixture and stir until just combined. Spoon batter into a 9 inch round pan that has been lightly sprayed. Arrange plums in circular pattern over batter. Combine remaining ⅔ cup sugar, ⅛ tsp salt, lemon zest, and allspice in a small bowl. Place remaining butter in a bowl and melt. Stir into sugar mixture. Sprinkle plums evenly with sugar mixture. Bake at 425º for 35 minutes or until browned and bubbly. Cool. Cut into wedges and serve with ice cream or whipping cream. May substitute plums with peaches if you prefer.

Sweet Peach Barbecue Sauce

2 tbsp olive oil1 small red onion, peeled, sliced thinly

1 tbsp ground ginger2 medium tomatoes, cut into medium cubes½ cup cide vinegar⅓ cup light or dark brown sugar1 tsp ground allspiceSalt and freshly ground pepper

In a large skillet over medium high heat, heat the oil until hot, but not smoking. Add the onions and cook, stirring occasionally, until golden brown about 11 to 13 minutes. Add the peaches, ginger, and tomatoes and cook, stirring frequently for 2 minutes. Stir in the vinegar, orange juice, sugar, allspice, and salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and simmer until the mixture is reduced by about half and thickened slightly, about 20 minutes. Taste and adjust for seasoning, then transfer to blender or food processor and pulsate to desired consistency. Use to baste chicken, pork chops, or steak. Place remaining sauce in a bowl for use on the side of meat.

3 peaches, pitted, cut into medium cubes


Peach or Nectarine Smoothie2 ripe peaches or nectarines or one of each cut into chunks with skins1 cup cottage cheese½ cup milk3–4 tbsp honey2 tbsp lemon juicePinch of nutmeg

Puree the fruit, cottage cheese, milk, honey, lemon juice, and pinch of nutmeg and 2 cups of ice in a blender until smooth. Sprinkle with nutmeg for garnish.

Peaches & Cream Pops½ cup peeled, chopped peaches½ cup peeled, pureed peaches⅔ cup vanilla yogurt1–2 tbsp honey added to yogurt, before swirling, for added sweetness

Lightly swirl all ingredients together in a small bowl. Spoon into 4 ice pop molds or small plastic cups and insert handle or ice pop stick. Freeze for at least 4 hours. Enjoy in the hot weather.

In a small saucepan, bring balsamic vinegar to a boil, then reduce to a simmer over low heat. Cook until thickened and syrupy, about 8 to12 minutes. Keep an eye on it so it doesn’t burn! In a hot, dry pan, cook onions with maple syrup and salt. Cook over medium low heat until caramelized, about 10 minutes. Thinly roll crust. Bake crust for 5 minutes at 425º. Brush crust with melted butter. Sprinkle with brown sugar and press it into the crust with a spatula (just a little). Top with onions, pluots, nutmeg, and pepper. Bake for 7 to 9 more minutes (until crust is to your desired doneness). Top with strawberries and drizzle reduced balsamic vinegar. Serve at room temperature, or warm.

1 pizza crust3–4 pluots, thinly sliced½ tsp freshly ground Black pepperPinch of nutmegPinch of salt4 strawberries, chopped

½ cup red onion, sliced2 tbsp maple syrup¼ cup brown sugar1 tbsp butter, melted

pluot tart with black pepperrecipe & photo submitted by

de-ma-cuisine.com

recipe & photo submitted byA dessert to connect the spring and summer seasons from LA area subscriber and AHO in the kitchen go-to gal, Rachel. O.

3 tbsp reduced balsamic vinegar (start with about ½ cup)


dairy free plum ice cream Redding subscriber Kezia brings us this delectable summer dessert, inspired by childhood visits to her grandparents’ home and this season’s fresh plums.

recipe & photos submitted by

thewholefooddiary.com

2 cups plums or any other stone fruit1 can heavy coconut cream1 tsp vanilla¼ cup plus 1 tbsp honey4 egg yolks

Start by cutting the plums in half and placing them in a skillet on a medium low heat with a tablespoon of honey. Put a lid on and let them stew down until they are completely soft and there are no large pieces, about 20 minutes. Then take the lid off and let the liquid reduce down a little for a few minutes. You can leave them gently reducing while you do two things. (Instructions continued on next page.)


(dairy free plum ice cream continued)First, empty the can of coconut cream into a second skillet or heavy based saucepan and heat on a medium heat stirring a few times until it begins to foam a little. While that is heating (it will take about 5 minutes) take the yolks of 4 eggs and add in ¼ cup honey. Beat them well with an electric hand mixer until they are combined and fluffy.

Stir your reduced fruit into the coconut cream skillet and then, once combined, turn off the heat and, with the beater running, pour that whole mixture into the egg/honey mix. Beat for 30 seconds once it’s all added, and then pour it all back into the hot skillet but this time with the burner off. (The skillet should have enough heat to thicken it into a custard without over cooking.) Continue stirring for a few minutes until the mixture will coat the back of the spoon and leave a clean line when you run a finger through it.

Let the mixture chill in the fridge for a few hours until completely cold and then pour it into an ice cream maker. You can either eat it soft out of the ice cream maker or transfer it to a container and freeze it until solid.

Grilled Vanilla Peaches

6–8 peaches, peeled, halved and pittedJuice of 1 lemon1 tbsp vegetable oil1½ Tbsp packed light brown sugar2 tsp water2 tsp vanilla extract⅛ tsp ground cinnamon⅛ tsp salt

Preheat grill to high. Combine lemon juice and vegetable oil in a bowl. Add peach halves, toss to coat. Place peaches with liquid on a large piece of parchment lined foil. Stir together brown sugar, water, vanilla extract, cinnamon, and salt. Brush over peaches. Fold foil to form a packet, crimping edges to seal. Grill covered for 15 minutes. Slice peaches and divide among bowls and top with vanilla ice cream.

Fresh Stone Fruit Kabobs

Fresh stone fruit is a great addition to grilled kabobs. It is best to use firm fruit.

Remove pits from your choice of nectarines, peaches, and plums and cut into large pieces. In a bowl toss the fruit to coat with melted butter, salt, and pepper. Soak bamboo skewers in water until ready to use. Thread alternating pieces of fruit and prepared pieces of your choice of meat onto the skewers. Place skewers on the grill and cook until meat is cooked through, turning at least once. The natural juice from the fruit will caramelize while cooking. Remove from grill and place on a platter to serve.


summer veg recipesConfetti Corn

2 tbsp olive oil½ cup chopped red onion1 small bell pepper, diced2 tbsp unsalted butter5 ears sweet corn, kernels cut off1½ tsp salt1 tsp freshly ground black pepper2 tbsp fresh basil, chives or fresh parsley leaves, chopped

Heat the olive oil over medium heat in a large sauté pan. Add the onion and sauté for 5 minutes until the onion is soft. Stir in the bell pepper and sauté for 2 more minutes. Add the butter to the pan and allow it to melt. Add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, serve hot.

Slow-Roasted Cherry TomatoesCut the tomatoes in half from top to bottom and place them cut side up on a pan. Sprinkle with sea salt, ground pepper, and a fresh herb of your choosing. Drizzle with olive oil and place in a 200° oven for 6 to 8 hours. They will collapse, yet still retain some moisture. Let them cool and serve with your favorite soft cheese and crackers.

>>>>>>>>>>>>>>>>>>>>Summer favorite sweet corn at

Huckabay Family Farms.


Michelle Silveira’s Chilled Beet Borscht Straight from the family kitchen of your farmers at Rancho Piccolo, this inexact recipe serves as a jumping off point. Feel free to experiment and make adjustments for your family’s taste. Hear Michelle tell the story of this recipe in Episode 4 of the Abundant Harvest Podcast.

6–7 medium beets7–8 cups water¼ cup apple cider vinegarSalt to tasteSugar to taste (1–2 tbsp)Plain yogurt for serving

Peel the beets and boil them in the water until they are very tender. Use an immersion blender or blend in batches until liquefied. Add vinegar, salt, and sugar to taste. Chill for several hours. Serve with a swirl of plain yogurt.

Corn on the Cob with Smoked Butter1 tbsp butter, melted1 tsp grated lemon rind (optional)1 tsp minced shallots1 tsp honey½ tsp salt½ tsp ground cumin¼ tsp smoked paprika6 ears shucked corn

Combine first 7 ingredients in a small bowl. Cook corn in boiling water for 5 minutes or until crisp-tender. Brush butter mixture evenly over corn; serve immediately. Corn may also be grilled for 10 minutes or until lightly browned, then brushed with smoked butter mixture.

Eggplant Focaccia

1 medium eggplant, cut into ¼ inch slicesCoarse salt1 ball homemade or store bought pizza doughFlour for rolling2 tbsp fine cornmeal6 tbsp olive oil1 cup mozzarella cheese, shredded2 tbsp fresh basil, chopped

Toss eggplant with 1½ tsp salt. Let stand for 30 minutes. Press slices between paper towels to dry. On a floured surface, roll out dough to ½ inch thickness. Sprinkle cornmeal on baking sheet and top with dough. Brush dough with 3 tbsp oil and sprinkle with ½ cup cheese. Layer on eggplant. Top with 3 tbsp oil, basil and ½ cup cheese. Let stand 30 minutes. Bake until bottom of focaccia is crispy and edges are golden, approximately 20 minutes. Serve with crisp green salad.


End of Summer Chili Pot

2 tbsp olive oil1 lb ground beef, pork, or turkey1 red onion, chopped3 cloves garlic, chopped1 zucchini, chopped1 bell pepper, chopped2 jalapeños, seeded, choppedSalt and pepper3 ears corn, kernels scraped off2 tbsp chili powder1 tbsp sweet smoked paprika12 oz chicken or beef broth2–2½ cups diced tomatoes1 tsp red pepper flakes2 tbsp fresh thymeJuice of 1 lime1 cup shredded pepper jack or cheddar cheese

In a large heavy pot, heat the olive oil. Add the meat of choice, stirring to break up, until browned. Stir in onion, garlic, zucchini, bell pepper, and chilies; season with salt and pepper. Stir in corn kernels, chili powder, and paprika. Cook until the veggies are softened, 6 to 7 minutes. Stir in broth and cook until slightly reduced. Stir in tomatoes, thyme, and lime juice, cook another 5 to 8 minutes. Cook until veggies are slightly tender, not mushy. Serve with grated cheese.

stuffed bell peppers with zucchini, sun dried tomatoes & bulgur wheat

2 large bell peppers ½ medium white onion, diced1 medium zucchini, diced thin½ cup of sun-dried tomatoes in olive oil1 cup bulgur wheat, prepared½ lb ground turkey2 cloves of garlic, pressedSalt to tastePepper to tasteSprinkle of Colby Jack cheese

Instructions continued on next page.

fromhiskitchentoherplate.wordpress.com

recipe & photos submitted byA simple, hearty dinner, from Jessica, one of our very own AHO staffers and full time produce lovers.


While preparing bulgur wheat (per instructions on the container) slice off the tops of the bell peppers and place the bottoms in a loaf pan and the tops in the cake pan. Brush them with a hint of olive oil. Bake in the oven at 350° for about 15 minutes till lightly brown. Preparing the stuffing: Place the leftover olive oil from the sun-dried tomatoes into a large dutch oven on medium heat. You might need to add another splash of olive oil to the mix. Toss in ground turkey, onions, and garlic and cook till slightly brown. Follow with zucchini and sun-dried tomatoes. Sprinkle with salt and pepper as desired. (We didn’t add any additional herb/spices since the olive oil from the sun-dried tomatoes was already flavored). Add cooked bulgur wheat to the dutch oven and stir. Cook down any remaining water from the bulgur wheat. (Note: we like to cook our bulgur wheat in chicken stock to help add some additional flavor. Veggie broth would also work well.) Scoop stuffing ingredients into the bell peppers. Sprinkle peppers with cheese and put the peppers back in the oven on broil until browned. Serve and enjoy!

(stuffed bell peppers continued)


salads & salsas

Lettuce mix interplanted at KMK Farms

Italian Fresh Veggie Salad Red OnionTomatoesCucumbersBell PeppersSweet PeppersAvocadoRadishesCarrots

Wash vegetables and cut into bite size pieces and place in a bowl with a tight fitting lid. Pour dressing over vegetables and cover. Marinate in the refrigerator for 1½ hours, rotating bowl so all vegetables have been covered. Drain and serve or serve with a slotted spoon. This dressing can be saved, added to, and reused. This dressing is also good for 5 bean salad.

Spiced Beet & Onion Salad Topper

4–8 beets1 red or white onion½ cup cider vinegar ¼ cup sugar½ cinnamon ⅛ tsp ground cloves ¼ cup water½ tsp salt

Cut green tops off beets, wash and steam the beets until tender. When cool, you can slip off the skin. In a saucepan combine the vinegar, sugar, water, and spices. Bring to a boil and stir occasionally. Slice or wedge the onion. Add onion to liquid mixture and let simmer for about 10 minutes. Slice your beets however you would like and place in a mason jar. When liquid is complete, add to the beets and let cool before sealing and putting in the fridge. Enjoy on salads. You can continue adding beets to this liquid.

Watermelon and Serrano Chili Chilled Salad

5–6 cups watermelon, cut into bite size chunks2 Serrano chilis, seeded and mincedJuice from 1 lime½ cup crumbled feta cheese¼ cup fresh cilantro, chopped roughly

Toss first 3 ingredients together in a large mixing bowl. Add cilantro and cheese until well combined. Serve chilled.

Lavender Dijon Dressing½ cup olive oil2 tbsp red wine vinegar2 tbsp Dijon mustard2 tsp lavender, chopped very fine¾ tsp sea salt½ tsp minced garlic¼ tsp ground black pepper

In a jar with secure lid, combine all ingredients. Shake well. Dress salad or marinate meat with it.

Dressing:1½ cups wine vinegar⅔ cup oil¾ cup sugarSalt and pepper


Grilled Tex-Mex Salad

4–6 ears of corn, husked, silk removed½ cup finely chopped onion1 can black beans, rinsed, drained (optional)1 jalapeno pepper, chopped (with the seeds if you like it hot)1 bell pepper, chopped1 cup cherry tomatoes, halved or full size tomatoes cut into pieces2 tbsp lime juice4 tbsp olive oil1 tsp mild chili powder½ tsp cuminSalt and pepper

Place the corn on the grill and roast, turning often, until golden brown on the outside. (You may boil the corn instead.) When corn cools, cut the kernels off into a bowl. Add the onions, beans, jalapeno, peppers, and tomatoes, set aside. Combine lime juice, olive oil, chilli pepper, cumin, salt, and pepper in a small bowl, pour over the corn mixture, and toss. Let sit in the refrigerator for an hour, or overnight, before serving.

Thinly sliced radishesExtra-virgin olive oilFresh lemon juiceCoarse salt

Toss radishes with oil, lemon juice, salt, and pepper. Repeat with avocado, and mash onto bread. Pile on radish mixture, and sprinkle with lemon zest. Drizzle with oil.

SoCal subscriber Lezlie recommends this refreshing summer lunch idea that doubles as a sandwich filling or a side salad.

recipe & photo submitted by

skinnydecaflatte.com

zested radish & avocado salad

Freshly ground pepperSliced avocadoWhole-grain breadFinely grated lemon zest

Green Bean, Walnut & Fresh Herb Salad

½ lb green beans, trimmed 2 tbsp walnuts, chopped2 tbsp fresh parsley, finely chopped 2 tbsp scallions, chopped

Steam green beans until crunchy-tender. Transfer to a serving bowl. Toast the walnuts in a small dry skillet over medium heat until they become fragrant and then transfer them to a small bowl to cool. Add the parsley and onion to the walnuts and stir to combine. In another bowl, whisk together the oil, vinegar, and mustard. Toss the dressing with the green beans, top with the walnut mixture and salt and pepper. Serve at room temperature.

2 tsp olive oil 1 tsp red wine vinegar1 tsp Dijon mustard Salt and pepper


Red Pepper Salsa2 red bell peppers, sliced1 medium cucumber, chopped2 small onions or 1 large, chopped3 tbsp cilantro, chopped1 small hot pepper, minced

Mix together and chill allowing flavors to blend.

Fig Salsa1–2 cups fresh figs, stemmed and chopped2 fresh green onions, sliced crosswise2 tomatoes, peeled, seeded and chopped1 cup mango, peeled and diced2 cloves garlic, minced2 tsp lime zest1 tbsp balsamic vinegar2 tbsp chopped fresh mint2 jalapeño peppers, seeded and diced2 tbsp lime juiceSalt and pepper to taste

Combine all ingredients and chill several hours to blend flavors. Serve with broiled or grilled fish, chicken or pork, or with chips.

Tomato Peach Salsa1 cup chopped peaches¾ cup cherry tomatoes, quartered or regular tomatoes, chopped½ thinly sliced red onion3 tbsp fresh mint leaves3 tbsp fresh basil2 tbsp lemon juice1 tbsp honey2–3 tbsp chopped pepper, Anaheim or hot pepper mix (optional)

Combine all ingredients. Sprinkle mixture with ¼ tsp salt and toss gently. Chill. May be served over salmon or French bread. May substitute nectarine for peach.

Cool Cucumber Salsa2 medium cucumbers, peeled and chopped2 tbsp lime juice2 medium tomatoes, chopped1 tsp minced parsley2 tsp minced cilantro½ tsp thyme½ cup chopped peppers½ tsp salt1 small onion, chopped1 clove garlic, minced

In a medium bowl, stir together all of the above and cover. Refrigerate for about 1 hour prior to serving.

Black Bean & Corn Salsa2 cans black beans, drained and rinsed or 15½ ounces dried beans, boiled and drained2–3 large tomatoes, diced2 ears of corn, kernels cut off cob after cooking1 red or yellow onion, diced1 bunch fresh cilantro, chopped1 jalapeño, thinly sliced or diced (optional)Juice of 1 lime about 2–3 tbsp⅛ tsp salt

Combine all ingredients in a large bowl. Chill overnight; serve with meat or tortilla chips.

Farmer Heriberto Montes collecting eggs at Burroughs Family Farms in Denair, CA50 Seasonal Update SUMMER 2014

brunch

Farmer Heriberto Montes collecting eggs at Burroughs Family Farms in Denair, CA

Cantaloupe Salad

1 cantaloupe, cut into small cubes2 tsp olive oil2 tsp white wine vinegar2 slices salami, cut into thin strips1 tablespoon chives, chopped1 cup soft cheese, crumbled (goat cheese, cream cheese, etc.)Salt and pepper to taste

Place the cantaloupe cubes in a bowl and season with salt and pepper. Toss with olive oil and vinegar. Serve and allow each person to add salami, chives, and cheese as desired.

Peach & Mint Iced Tea8 cups boiling water8 tea bags4 ripe peaches, cut into wedges1 small bunch of fresh mintSugar to taste if desired

Pour the water into a pitcher. Add tea bags and let simmer for 10 minutes. Remove and discard the bags and allow the tea to cool. Add peaches, mint, and sugar. Allow to sit for a period of time. Pour over ice or strain the peaches and mint before serving.

Fried Eggs in Bell Pepper Frame

Bell pepperEggsGrated cheeseSalt and pepper

Slice bell peppers ¼ to ½ inch thick to make rounds. Any color pepper will do. Place the rounds in an oiled sauté pan. Crack your egg and drop into round frame. Season with salt and pepper. Cook to desired doneness. Sprinkle with grated cheese.

paelo blueberry muffins

½ cup local raw honey½ cup freshly made/gently melted coconut butter 3 eggs at room temperature1 tsp vanilla2 cups cashew meal2½ tbsp coconut flour 6 oz blueberries 1½ tsp baking sodaPinch salt

Makes 10 mid-sized muffins.Preheat the oven to 350° and line your muffin tin. I like to use squares of parchment paper rather than cupcake cases for muffins. Mix together the honey and coconut butter with a fork until well combined and then one by one beat in the eggs and the vanilla. In a separate bowl, mix together all of the dry ingredients. Fold the dry ingredients into the wet mixture with a spoon until combined, then finally stir in the blueberries. Spoon the muffin mixture into lined muffin tins and bake for 35 minutes or until the tops are slightly browning and they are springy to the touch.


thewholefooddiary.com

Redding subscriber Kezia’s paelo-approved, perfect for breakfast, brunch, and after dinner muffins.


Zucchini Pancakes½ cup all purpose fl our½ cup grated Parmesan cheese½ tsp dried oreganoSalt and pepper to taste1 egg, beaten2 tbsp onion, chopped2 tbsp mayonnaise1½ cups zucchini or other similar squash, grated2 tbsp butter or margarineSour cream, optional

In a bowl combine the fl our, Parmesan cheese, oregano, salt and pepper. Combine egg, onion, mayonnaise, and squash; stir into dry ingredients until well blended. In a large skillet, melt butter. Drop squash mixture by cupfuls into skillet; press lightly to fl atten. Fry until golden brown, about 2 minutes on each side. Drain on paper towels. Serve with sour cream if desired.

Fresh Corn Pudding

6–8 ears of fresh sweet corn ⅔ cup heavy cream3 tbsp butter½ tsp salt and ground pepper to taste

Remove the corn from the husks. In a large bowl, slice off the kernels of corn. With a kitchen knife, scrape the cob removing all the little bits of corn and the juice. Add the heavy cream, salt and pepper, and butter. Mix well. Pour mixture into a baking dish and bake at 350° for 30 to 45 minutes. For a bit of color you may add 1 diced bell pepper. Serve with a garnish of wedged tomato.

squash ’n’ eggs

1 tbsp salted butter1 cup summer squash, chopped½ t savory, chopped (or any fresh herb that complements eggs)pinch salt1 clove garlic, minced2 eggs2 tbsp milk¼ cup sharp cheddar cheese, grated

Heat a skillet over medium. Add butter. When butter is hot, add squash, savory, and a pinch of salt. Cook for about 3 to 5 minutes, stirring occasionally. Add garlic and cook for 1 minute. Whisk eggs, milk, and salt in a bowl. Add to the skillet. Cook for about 3 to 5 minutes, or until eggs are mostly set, stirring occasionally. Sprinkle with cheese, then stir cheese in. Cook 1 minute more.

LA area subscriber and AHO food blogger Rachel O’s delicious, quick, and easy way to use summer squash, while making the best eggs.


de-ma-cuisine.com

until golden brown, about 2 minutes on each side. Drain on paper towels. Serve with sour cream if desired.

Fresh Corn Pudding

AHO food blogger Rachel O’s delicious, quick, and easy way to use summer squash, while making the



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The Abundant Harvest Organics Seasonal Update Summer 2014

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Transcript of The Abundant Harvest Organics Seasonal Update Summer 2014