The next delivery is Thursday, July 22nd and the NEW order deadline is Sunday, July 18th. All order deadlines are now the Sunday prior to delivery.
If you miss Sunday night’s deadline, you may still order by paying a late fee of $7.50.
Nancy’s Note:
Ahh, July, sunny warmth, and summer festivities!
We are getting in the swing of the once a week trip to NYC, one week Tuesday and the next week Thursday and we’ll be more in a routine in another month. I hope we gave all your questions a full enough answer in our hectic state this week! We have a bit more part time help lately and are very excited to have our first interns coming next week! Two young women, Dara and Danielle from Manhattan are coming for two weeks. I have a weeding extravaganza lined up for them in my perennial flower beds. We also hope that they can and like to cook or are willing to learn a bit while they are here. They will be getting to know Jack, the horse, and Pedro, the donkey too as they need more attention than we can give them. Hopefully they can go on some walks and Pedro could loose some of his excess padding! Donkeys are more used to the desert terrain and dry plants and not all this lush green grass so he fattens up each summer.
Berry picking is on the horizon too with the beautiful red currants and the early blueberries ripening. Hopefully everyone will have a great time and we’ll all be able to have a bit more free time by sharing the load!
Something Tasty
These grain salads taste great, can be made ahead, and keep well for the next day too! They just seem healthier than rice or pasta.
Feta Wheat-Berry Salad
yield: Serves 4 to 6 as a side dish
• 1 cup wheat, spelt, or rye berries (available at natural foods stores)
• 1/2 cup diced Feta (about 2 ounces)
• 1/2 cup thinly sliced red onion
• 1/2 cup julienne strips of seedless cucumber
• 5 tablespoons olive oil
• 1/4 cup julienne strips of drained bottled roasted red pepper
• 1/4 cup mixed minced fresh herbs such as parsley, mint, and dill plus herb sprigs for garnish
• 2 tablespoons fresh lemon juice, or to taste
• 1 tablespoon red-wine vinegar
• 1 tablespoon chopped pitted brine-cured black olives
• 1 teaspoon ground cumin
• 1 garlic clove, minced dried hot red pepper flakes to taste
Preparation
In a kettle of boiling salted water cook the wheat berries for 1 hour, or until they are tender, and drain them. In a large bowl stir together the wheat berries, the Feta, the onion, the cucumber, the oil, the roasted pepper, the minced herbs, the lemon juice, the vinegar, the olives, the cumin, the garlic, the red pepper flakes, and salt to taste and garnish the salad with the herb sprigs.
Herbed Whole-Oat Salad
yield: Serves 4 to 6 as a side dish
The oats in this salad are a distant cousin of the familiar breakfast staple oatmeal. As whole grain, oats have a wonderful, slightly chewy texture and nutty flavor. These oats make great oatmeal too in the crock pot overnight!!
• 1 cup whole oats (also called oat groats)*
• 1/2 cup minced onion
• 1 large shallot if desired, minced
• 1 1/8 teaspoons ground allspice
• 1 teaspoon salt
• 2 tablespoons fresh lemon juice, or to taste
• 2 tablespoons olive oil (preferably extra-virgin), or to taste
• 1/2 cup finely chopped fresh parsley leaves
• 1/3 cup finely chopped fresh mint leaves
• 1 cucumber, peeled if desired, seeded, and chopped
• 1 cup vine-ripened cherry tomatoes, quartered
Preparation
In a large saucepan of salted boiling water cook oats 25 minutes. Drain oats in a colander and rinse under cold water. Set colander over a kettle of boiling water (oats should not touch water) and steam oats, covered with a kitchen towel and lid, until fluffy and dry, 5 to
10 minutes (check water level in kettle occasionally, adding water if necessary).
While oats are cooking, in a large bowl stir together onion, shallot, allspice, and salt. Stir in hot oats and cool. Stir in lemon juice, oil, parsley, mint, and salt and pepper to taste. Add cucumber and tomatoes and toss gently. Salad may be made 1 day ahead and chilled, covered (herbs may discolor slightly). Bring salad to room temperature before serving.
Take Action! – Read the ingredient lists!! Organic Watchdog Asks USDA to End Labeling Abuses
Prominent Brands Using “Organic” in Their Name
When Products Don’t Qualify
Cornucopia, WI—While the organic label is the gold standard of eco-labels on food packages, one major loophole in the federal organic standards remains—which an organic industry watchdog is asking the USDA to close. Companies are tightly regulated in terms of their use of the word “organic” on food packaging, but some businesses are deceiving customers by using the words “Organic” or “Organics” in their company name on food that does not legally qualify as organic.
The Cornucopia Institute, a Wisconsin-based nonprofit farm policy research group, is dedicated to the fight for economic justice for the family-scale farming community. Their Organic Integrity Project acts as a corporate and governmental watchdog assuring that no compromises to the credibility of organic farming methods and the food it produces are made in the pursuit of profit.
Read more here.
best wishes,
Alan & Nancy Brown
135 Lewis Hill Lane
Town of Jackson
Greenwich, NY 12834
Lewis Waite Farm
Grass-Fed Grass-Finished Beef
Natural Pork
http://csalewiswaitefarm.com/
http://lewiswaitefarm.com/
518-692-3120 or 518-692-9208