No Produce Stand This Friday (7/3/09)

In observance of Independence day the produce stand will not be open this Friday, July 3rd.

We will be back next week Friday, July 10 from 11am-3pm at our normal spot in front of Tresidder Student Union next to Jamba Juice.

This Friday (6/26/09) We're Selling...

Stanford Community Farm and Gardens: garlic, onions, leeks, red russian kale, zucchini, turnips, bunched beets, and fresh herbs (like basil!!!)

Alba Organics: strawberries, raspberries, purple cauliflower, broccoli, chiogga (candy-striped) beets, and rainbow bunched carrots

See you on Friday!

This Friday (6/17/09) We're Selling...

Stanford Community Farm and Gardens: garlic, onions, red russian kale, chard, zucchini, fennel, cabbage, turnips, and fresh herbs

Alba Organics: strawberries, raspberries, broccoli, red beets, and regular bunched carrots

See you on Friday!

How to cook pesto

Now that it's summer it has never been a better time to make pesto. All the annual herbs are in season: basil, cilantro, and parsley to name a few. Garlic, green onions and arugula will also be available at the produce stand.

Here is the standard pesto recipe I use. Try substituting basil with parsley, cilantro, arugula or even green onions. Heat your pesto to flavor your pasta or use it cold to dress salads or mix it in with cream cheese for a tasty bagel spread.

Ingredients:

1/2 cup olive oil

1/2 cup grated Parmesan cheese

3 medium cloves of garlic peeled (you may want to mince this ahead of time depending on the power of your blender)

2 cups of fresh basil leaves (or some other herb)

3 Tb. pine nuts

salt and pepper to taste

Yields enough to coat 1lb of pasta

Combine the basil in with the pine nuts, pulse a few times in a food processor or blender. Add the garlic, pulse a few times more.

Slowly add the olive oil in a constant stream while the food processor or blender is on. Stop to scrape down the sides with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Background on Basil

Basil now grows in many regions throughout the world, but it was first native to India, Asia and Africa. It is prominently featured in varied cuisines including Italian, Thai, Vietnamese and Laotian while most famous as a key ingredient in pesto. The name "basil" is derived from the old Greek word basilikohn, which means "royal," reflecting that ancient culture's attitudes towards an herb that they held to be very noble and sacred.

Basil is an excellent source of vitamin K and a very good source of iron, calcium and vitamin A. In addition, basil is a good source of dietary fiber, manganese, magnesium, vitamin C and potassium. In addition basil's eugenol content, which can inhibit the activity of an enzyme in the body called cyclooxygenase, qualifies it as an "anti-inflammatory" food that can provide important healing benefits along with symptomatic relief for individuals with inflammatory health problems like rheumatoid arthritis or inflammatory bowel conditions.

Fresh basil should be stored in the refrigerator wrapped in a slightly damp paper towel. It may also be frozen, either whole or chopped, in airtight containers. Alternatively, you can freeze the basil in ice cube trays covered with either water or stock that can be added when preparing soups or stews.

(for more information visit http://www.whfoods.com)

Background on Parsley

Parsely derives its name from the Greek word meaning "rock celery." Its delicious and vibrant taste and wonderful healing properties are often ignored in its popular role as a table garnish. Parsley is native to the Mediterranean region of Southern Europe.

While it has been cultivated for more than 2,000 years, parsley was used medicinally prior to being consumed as a food. The ancient Greeks held parsley to be sacred, using it to not only adorn victors of athletic contests, but also for decorating the tombs of the deceased. The practice of using parsley as a garnish actually has a long history that can be traced back to the civilization of the ancient Romans.

Parsley is an excellent source of vitamin A, vitamin C, and vitamin K and a good source of iron and folate. The flavonoids in parsley-especially luteolin-have been shown to function as antioxidants that combine with highly reactive oxygen-containing molecules and help prevent oxygen-based damage to cells. Parsley's volatile oils-particularly myristicin-have been shown to inhibit tumor formation in animal studies, and particularly, tumor formation in the lungs.

Fresh parsley should be kept in the refrigerator in a plastic bag. If the parsley is slightly wilted, either sprinkle it lightly with some water or wash it without completely drying it before storing in the refrigerator.

(for more information visit http://www.whfoods.com)

This Friday (6/12/09) We're Selling...

Stanford Community Farm: onions, red russian kale, chard, fresh herbs, and cabbage.

Alba Organics: strawberries, raspberries, broccoli, bunched chioggia beets, regular bunched carrots, mixed heirloom squash, and baby spinach

This Friday (6/5/09) We're Selling...

From Stanford Community Farm:  dino kale, yellow onions, cabbage,  fresh herbs and fennel.  

From ALBA: raspberries, strawberries,  broccoli, gold beets, bunched carrots, and loose spinach.

How to prepare cabbage

Easy (raw): Coleslaw. The recipe below is very simple and uses grated ginger, serrano chile, cilantro, sugar and unseasoned rice vinegar instead of mayo to dress the cabbage. It has a nice sweet and spicy flavor that's great on a hot, summery afternoon. I added some grated carrots to my coleslaw and also used parsley instead of cilantro since it was available from the farm...perfect as a starter or side salad.

Ingredients:

• 1/4 cup rice vinegar (not seasoned)
• 2 teaspoons sugar
• 1 teaspoon grated peeled ginger
• 2 tablespoons vegetable oil
• 1 fresh serrano chile, finely chopped, with seeds
• 1 small head Napa cabbage (1 1/2 pounds), cored and cut crosswise into 1/2-inch slices
• 1/2 cup coarsely chopped cilantro

Preparation:

Whisk together vinegar, sugar, ginger, oil, chile, and 1/2 teaspoon salt. Add remaining ingredients and toss well. Let stand, tossing occasionally, 10 minutes.

(adopted from Gourmet, August 2008 as seen on epicurious.com)

Background on Cabbage

Cabbage belongs to the Cruciferae family of vegetables along with kale, broccoli, collards and Brussels sprouts. There are three major types of cabbage: green, red and Savoy. Because cabbage's inner leaves are protected from the sunlight by the surrounding leaves, they are oftentimes lighter in color. Red and green cabbage have a more defined taste and crunchy texture as compared to Savoy cabbage's more delicate nature.

Cabbage was developed from wild cabbage, a vegetable that was closer in appearance to collards and kale since it was composed of leaves that did not form a head. It was grown in Ancient Greek and Roman civilizations that held it in high regard as a general panacea capable of treating a host of health conditions. The Italians are credited with developing the Savoy cabbage. Russia, Poland, China and Japan are a few of the leading producers of cabbage today. Sauerkraut, a dish made from fermented cabbage, has a colorful legacy. Dutch sailors consumed it during extended exploration voyages to prevent scurvy. Early German settlers introduced cabbage and the traditional sauerkraut recipe were introduced into the United States. As a result of this affiliation, German soldiers, and people of German descent were often referred to as "krauts."

Cabbage is an excellent source of vitamin C. It is also a very good source of fiber, manganese, folate, vitamin B6, potassium, and omega-3 fatty acids. Keeping cabbage cold will keep it fresh and help it retain its vitamin C content. Put the whole head in a plastic bag in the crisper of your refrigerator. Red and green cabbage will keep this way for about 2 weeks while Savoy cabbage will keep for about 1 week.

(for more information visit http://www.whfoods.com)