Purple Rain Vineyard

Week of August 30, 2010

This photo represents a large share.

Carrots

Beans (pole)

Escarole

Lettuce

Onions

Zucchini

Herb Share for this week:

Basil

Lemon Thyme

Rosemary or Sage

Season 2011 is open for membership registration. We wish to take this opportunity to thank all of the members that have registered.

Steps to Register:  Click on Join us page on our website, http://www.purplerainvineyard.com/signup.php and and enter your login information in the Return Member box.   Select deposit payment option. Once the deposit has been received, a confirmation email is send with the link to complete your registration.

Week of August 23, 2010

This photo represents a medium share

Beans (bush)

Beans (pole)

Beets

Carrots

Endive & Escarole

Garlic

Kale

Spinach

Before proceeding, I wish to acknowledge and extend my thanks to Katie, a member of ours, who introduce me to Lacto-Fermentation instead of picking vegetables using hot liquid.  This method is simpler and less time consuming with greater health benefits.

Preserving Vegetables using Lacto-Fermentation Method:  In earlier times  before the introduction of freezers or canning, lacto-fermenation was the method of preserving fruits and vegetables. Lactic acid is a natural preservative that inhibits putrefying bacteria. Starches and sugars in vegetables and fruits are converted into lactic acid by the many species of lactic-acid-producing bacteria. The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anticarcinogenic substances. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation, but also promotes the growth of healthy flora throughout the intestine. Excerpted from, www.rosicrucianfellowship.com/rays/lacto-fermentation.pdf

Whether you have extra vegetables, enjoy picking or wish to learn more, below is a list of books and websites provide by Katie.

Websites:

Week of August 16th, 2010

This photo represents a small share

Beets or Kohlrabi

Bush Beans

Lettuce or Mix Greens

Onions or Yellow Squash

Shallots or Cucumbers

Swiss Chard

Zucchini

French Shallots: Shallots are similar to onions with a delicate favor complimenting dishes with mild flavor ingredients. Shallots have not been cured and best to use it within two weeks.  Remove the shallots from the plastic bag and store at a dark, cool place.

Swish Chard: Chard is often over steamed  resulting in little amount to be consumed.  If the chard is at a mature stage,  steam for no more than 4 minutes.  If  young than  best to consume the chard raw.

The weather has been hot and we have a delicious detox drink recipe for you to try, but a juicer is required.  The juice is rich in vitamin A, B and C and it detoxes the liver.

Recipe:

2 Organic Fuji apples

1 Organic lemon

Ice

Juice the fruit and pour it into a glass with ice.   Enjoy!

Season 2011

Membership Registration for Season 2011 is now open for members and non-members.

Week of August 9th, 2010

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Fava Beans

Garlic

Golden Frills

Komatsuna

Lettuce

Mizuna or Summer Squash

Onions

Are plastic water bottles safe? For many years it has been reported that plastics made from polycarbonate resin can leach bisphenol-A (BPA), a potent hormone disruptor. BPA, a chemical found in epoxy resin and polycarbonate plastics, may impair the reproductive organs and have adverse effects on tumors, breast tissue development and prostate development by reducing sperm count.    If even some companies have switched on the type of plastic used for water bottles the fact is there has not been sufficient independent studies to ensure other plastic types are not harmful.  The best approach is to purchase a stainless steel bottle.  It is safer for your health and the environment.

Herbs Available for Purchase:

Bouquet: $2.30

Basil, cilantro, dill and summer savory  are the  latest herbs available. For the full listing, follow the link, http://blog.purplerainvineyard.com/?page_id=2406

Herb Bouquet for this week:

Basil

Dill

Summer Savory

Week of August 2, 2010

This photo represents a small share

Fava Beans

Cauliflower

Carrots

kohralbi

Komatsuna Summer Fest, Asian Green

Lettuce

Onions

Fava Beans: A staple of Mediterranean cooking, Fava Beans make superb dips and other appetizers, but they’re also great in salads, sauces, sautés, stews, pastas and risottos.  They require a two-step preparation for cooking.  They must first be shucked from their pods, and then the beans themselves should be peeled.  To shuck the beans use your thumbs to break open the pod and strip out the beans inside.  To skin them, drop the fava beans first into boiling water for one minute to tenderize and loosen the skins.  Drain and plunge them into ice cold water to stop further cooking.  Then proceed with the recipe.

Komatsuna Summer Fest: An Asian green with a unique taste;  it is sweet with a touch of spice.  Serve raw mixed with salad, in soups, quiche or sautéed.

For fava beans recipes, go to our website, http://www.purplerainvineyard.com/recipes.php?letter=F

Have a good week!

Week of July 25th, 2010

This photo represents a medium share

Cauliflower

Fennel Bulb

Garlic

kohralbi

Lettuce

Scallions

Summer Squash

Garlic: Green garlic is served  for this week's harvest.  The term green refers to uncured garlic.  You will notice as the garlic is peeled that the skin enclosing each clove is soft and the taste of the garlic is much milder.   Garlic at this stage is best to be consumed within a few weeks.

Summer Squash: We are beginning to harvest summer squash and it will be a crop that goes on rotation.

Eating organic food and being physically active can only promote a healthy lifestyle.   Self evaluation and commitment are two important elements required for one to continue on the right path.  Unfortunately, statistics show that we typically change not from knowledge but from how we feel.  By then, it can be too late to reverse the ailment.  In Untied States there are 1.6 million new cases of diabetes diagnosed each year. Data from 2007  shows that 23.6 million people in United States have diabetes.  The total cost of diagnosed diabetes was $174 billion.  No doubt the numbers has increased.  The good news is that each one of us can prevent or delay the onset of type 2 diabetes through a healthy lifestyle;  Changing our diet, increasing our level of physical activity, and  maintain a healthy weight. With these positive steps, we can stay healthier longer and reduce the risk of diabetes.

One aspect of our CSA Program is the amount and variety of leafy greens we provide to our CSA members.  We strongly believe that greens should be the largest percentage of what we intake to replenish and maintain excellent health.   As we say good bye to July and welcome August,  field beds are being  sown with leafy greens to be introduced in the fall harvest.  We courage you not to shy away, but rather to embrace the new tastes, especially the pungent mustard greens,  and begin to appreciate the different flavors.

Enjoy your week!

Week of July 19, 2010

This photo represents a Medium share.

Beets

Savoy Cabbage

Cauliflower

French Sorrel

Lettuce

Onions

Peas

The Food and Climate Connection

"How we farm and eat is simultaneously one of the greatest contributors to climate change and one of its greatest potential solutions. The same global food system that is making us sick, increasing food insecurity, and polluting the environment is also contributing to climate change.  Climate change, in turn, is contributing to rising rates of hunger and food insecurity. As much as 1/3 of greenhouse gas emissions come from the food system.  As you may know, it's how we farm and eat.  Indeed, food and climate change are inextricably linked." (www.organicconsumers.org.) But the good news is that all of us can be part of the solution by becoming responsible consumers. Thank you for being part of our CSA Program. Together we are making a difference.

Week of July 12th, 2010

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Week of July 5, 2010

This photo respresents a large share

For recipes, check our website, http://www.purplerainvineyard.com/recipes.php.

Available for purchase this week:

Eggs: half dozen/$3.25    full dozen/$6.50

Herb Bouquet: $2.30

This photo represents a medium share.

Broccoli  

Escarole 

Cress 

Garlic Scapes 

Green Wave  

Peas or Fennel Bulb  

This week’s cress has beautiful little white flowers.  After the vinaigrette has been incorporated into the salad, sprinkle the flowers over it. 

Peas are beginning to mature and being harvest this week. We are offering this year snap and snow peas.  Remember that snap peas do not require the shell to be removed.  Enjoy your fresh peas!

Fennel has a mild anise flavor with celery like crunch.  To gain a taste for fennel, we recommend eating it raw.  When cooked, the flavor of fennel becomes milder and sweeter.

Garlic scapes come only once a year and what a treat.  It can be a substitute for garlic cloves in most recipes.  An easy recipe is to chop finely, one or more scapes and sauté in olive oil. Then add your favorite, already steamed vegetables, and mix them well with the scapes.  Serve with crostini.

 Herb bouquet for this week: Apple Mint, Chives and Orange Mint

 Available for Purchase this week:

Herb Bouquet/ $2.25

Eggs: half dozen/ $3.25… Full dozen/$6.50