What to do with all that local produce...

I found an entertaining article on Slate.com today about one woman's experience with her CSA. Although author Catherine Price said she's a big fan, she said she often feels guilty about not using some of the produce she gets. Here's a link to the article itself: The Locavore's Dilemma.

As humans, our biology dictates that we get tired of eating the same thing, over and over again, so it's natural to experience some "dietary fatigue," especially during the winter months in California, where, if you're trying to eat locally, you end up with a lot of different broccoli dishes.

In Southern California, we're very much blessed with a climate that's conducive to growing a variety of fruits and vegetables year-round. Although that's a great thing about living here, our access to that range of great local produce, and all those supermarkets, makes us pretty spoiled when it comes to our dietary choices. When I start getting tired of the produce selection I have access to locally, though, I think back to my childhood when the only kind of salad I knew of had four ingredients: iceberg lettuce, cucumber, carrot slices and cherry tomatoes. In the summer to shake things up we'd add some sliced bell peppers.

Now I'm not saying that in the middle of winter you should force broccoli on your family day-in, day-out. But I think the author of that article has a real point in that trying to "cover up" vegetables with sauces and bizzare ingredients when you're experiencing "dietary fatigue" can actually make you sick of them faster than if you had used them in recipes that make them a central ingredient. Her conclusion was that she was really trying too hard to be creative with her vegetables and decided instead to focus on recipes that "complemented and highlighted" their natural flavors. Of course if you want to put broccoli stem slices on your ice cream to "liven things up," who are we to stop you?

A couple of things about Yard Famer with respect to this topic. First, our customers all prefer different types of fruits and vegetables. Because of this fact, the more customers we have, and the more local produce we're growing, the wider the range of produce we can offer customers in the Yard Farmer network.

Second, if you're getting sick of something, please let James or Noah know. Part of Yard Farmer's service is to provide (within the limits of the climate and growing season) what you and your family are interested in eating. James will be happy to tell you about your seasonal options. It does take time (sometimes a long time) to grow new fruits and vegetables, so if you are interested in some specific things for a given season, contact James or Noah well in advance, and I mean months, of when you want to be eating something.

Third, we're going to be posting more recipes on here in the future ourselves, but if you have any types of produce you'd like to know how to cook, let us know, and we'll test some recipes and post the results here on the Yard Farmer blog.

Next up will be a couple of recipes, so stay tuned.

Gone With The Lawn

You've probably heard that California has entered into a state of drought. Gov. Schwarzenegger has declared a state of emergency, meaning that water rationing could begin in towns and cities that can't reduce their current water usage by 20%. The Long Beach Water Department has been extremely progressive over the past decade in consistently reducing the amount of water we use each year -- but there is more work to do.

You don't need Yard Farmer to convince you that lawns are out of style. Everyone knows that water-thirsty lawns bring with them the attendant noisy lawn mowers, leaf blowers, and weed whackers that destroy the peace and quiet and spew pollution. Plus we could be using the same space to grow a ton of organic produce in a far more efficient manner than most conventional farms.

We have developed some cool techniques for removing lawns but there still is no way to take the hard work aspect out of "sod busting." First we bust the sod and remove as much grass as possible with our shovels and our best tools (our hands). Then we cover the area with trimmed palm fronds or mulch from local tree trimmers to keep the grass from coming back.

At this point, it's best leave the land dry for 4 to 6 weeks to allow the sod roots to break down. After we are ready to start watering again, the mulch and compost gives the soil high water retention and our programmed drip irrigation system allows us to irrigate only when and where the vegetables need water. You'll be rewarded with a reduced water bill, a beautiful, diverse farm-scaped yard and plenty of delicious produce. You'll also help out our drought-stricken state and support a return to agriculture that you'll always know is sustainable.

The Price of Conventional Agriculture

A fellow Yard Farmer forwarded an article entitled "Politics of the Plate: The Price of Tomatoes," from the March issue of Gourmet magazine, to me today. Given what we're trying to achieve with this business, I thought this was pretty relevant to not only how we're working to change the agriculture business but also to the types of choices we make as consumers.

This article highlights the amount of human misery entailed in conventional farming methods, especially when those methods are performed by migrant workers with few, if any, easily enforcable employment-related rights.

Here's an excerpt:

Immokalee is the tomato capital of the United States. Between December and May, as much as 90 percent of the fresh domestic tomatoes we eat come from south Florida, and Immokalee is home to one of the area’s largest communities of farmworkers. According to Douglas Molloy, the chief assistant U.S. attorney based in Fort Myers, Immokalee has another claim to fame: It is “ground zero for modern slavery.”

Our modern demand for every type of produce whenever we want it for the cheapest price possible puts human beings into conditions we would never even wish on our enemies.

Here's another short excerpt about labor conditions:

For every 32-pound basket you pick, you receive a token typically worth about 45cents—almost the same rate you would have gotten 30 years ago. Working at breakneck speed, you might be able to pick a ton of tomatoes on a good day, netting about $50. But a lot can go wrong. If it rains, you can’t pick. If the dew is heavy, you sit and wait until it evaporates. If trucks aren’t available to transport the harvest, you’re out of luck. You receive neither overtime nor benefits. If you are injured (a common occurrence, given the pace of the job), you have to pay for your own medical care.

The rest of the article goes on to highlight the small gains worker advocacy groups are making, but goes on to describe the uphill battle these groups, and law enforcement, face. The article cites our current food production system, and fierce competition among agricultural cooperatives and companies, as obstacles to real change occurring.

Here at Yard Farmer we don't believe we can change the system overnight. We're in this business with long-term goals in mind, though, and we know it will take the work of many people to really overhaul how food production in the United States works. Yard Farmer customers here in Long Beach will play a minor role in this overall process, but we believe we can help bring about positive change, even if it's on a small scale.

Read the rest of the article when you get a chance. It's enlightening and will make you think twice before you choose to buy "conventionally grown" tomatoes next time you visit the supermarket.

Composting 101

Composting is something that most people have heard about but don’t necessarily practice. In the U.S., either due to misconceptions about the practice, a lack of a garden or lawn that might use compost or just a plain lack of knowledge, composting is not a common enough practice to reduce the impact households have on our environment.
The U.S. Environmental Protection Agency has done research that shows just how much organic waste goes into landfills. Here are a few statistics:

• Yard trimmings and food waste made up 25.3 percent of the U.S. waste stream in 2007 (www.epa.gov/epawaste/facts-text.htm#chart1)
• The U.S. generated 31.3 million tons of food waste in 2006 but only 680,000 tons were diverted from the landfill, a 2.2% recovery rate (www.cool2012.com/community/collection/)

Although industrial composting is on the rise, as the statistics above indicate, individuals aren’t doing as much as they could do make sure more food waste is composted. Yard Farmer insists that its customers compost, and we make it easy for them to do so by setting up an easy-to-use composting system at each of our customers’ homes. That said, we believe that the more you know about composting, the more comfortable you’ll be with the process. Once you get used to it, composting is even less difficult than sorting out glass, plastic and aluminum trash for recycling.

What is compost?
Compost is organic material that we use to amend soil. Composting has been occurring in nature since the dawn of plant life on this planet. As vegetation from trees and other plants falls to the ground, it slowly decays, which provides minerals and nutrients for plants, animals and microorganisms.
The composting process that most gardeners use, however, produces higher temperatures that kills pathogens and weed seeds. It also encourages the growth of microorganisms such as bacteria and fungi that break down the organic material in the compost pile into humus. When added to soil, this black, earthy material increases the level of nutrients available to plants and helps the soil retain moisture.
Studies have also demonstrated that compost can reduce incidences of plant diseases and pests, help eliminate the need for chemical fertilizers and produce higher crop yields.

What can I put in my compost bin?
The EPA has a great set of basic guidelines for composting. Following are guidelines on what’s safe to add to your compost pile and what isn’t (and why).

What to Compost

Cardboard rolls
Clean paper
Coffee grounds and filters
Cotton rags (non-oily only)
Dryer and vacuum cleaner lint
Eggshells
Fireplace ashes
Fruits and vegetables
Grass clippings
Hair and fur
Hay and straw
Houseplants
Leaves
Nut shells
Sawdust
Shredded newspaper
Tea bags
Wood chips
Wool rags (non-oily only)
Yard trimmings

What Not to Compost and Why

Black walnut tree leaves or twigs: releases substances that might be harmful to plants

Coal or charcoal ash: might contain substances harmful to plants

Dairy products (e.g., butter, egg yolks, milk, sour cream, yogurt): creates odor problems and attract pests such as rodents and flies

Diseased or insect-ridden plants: diseases or insects might survive and be transferred back to other plants

Fats, grease, lard, or oils: create odor problems and attract pests such as rodents and flies

Meat or fish bones and scraps: create odor problems and attract pests such as rodents and flies

Pet wastes (e.g., dog or cat feces, soiled cat litter): might contain parasites, bacteria, germs, pathogens, and viruses harmful to humans

Yard trimmings treated with chemical pesticides: might kill beneficial composting organisms

NOTE: Compost should not be used as potting soil for houseplants because of the presence of weed and grass seeds.

Rosemary Skewers

The piney aromas of rosemary pair particularly well with grilled meats
and Mediterranean flavors. The herb is a wonderful addition to
focaccia bread, lamb roasts and chicken dishes. However, rosemary is
also one of the few herbs that can do double duty as both a flavoring
and as a skewer. Using rosemary as skewers imparts a great deal of
flavor to roasted or grilled meats and vegetables. Try skewering
chicken with cherry tomatoes and Greek olives, or lamb with eggplant
and bell peppers or even chunks of feta cheese. In this preparation, I
used large cubes of beef in a simple marinade.

1 1/2 pounds grassfeed bison/beef tenderloin or sirloin, at least 1-inch think
10 to 12 rosemary sprigs
5 to 6 garlic cloves
olive oil
salt
pepper






















Select rosemary sprigs that are 6 to 8 inches long with a woody stem.
Examine each sprig and look for the place where the stem goes from
being soft, green and pliable to more rigid and woody. With one hand,
grasp the sprig at this spot while stripping the leaves downward from
the woody portion with the other hand. (Reserve the stripped leaves
for that focaccia bread or for stuffing a roasted chicken.)

Cut your meat into 1- to 2-inch cubes. Marinate at least 15 minutes
with about five cloves of minced garlic, about a 1/4-cup of olive oil
and a teaspoon each of salt and pepper (adjust these seasonings to
taste). Stir to coat the beef evenly with all the seasonings.

Carefully skewer two or three chunks of meat on each rosemary sprig,
leaving at least a 1/4 inch between. To make this job easier, you can
whittle the end of the rosemary sprig to a slight point or pierce the
meat through with the tip of a paring knife. To prevent the rosemary
sprigs from burning, they can be wrapped in foil before cooking. I,
however, am not so finicky.




















Once your skewers are all prepared, they can be grilled outdoors
(charcoal or mesquite briquets lend a wonderful smoky flavor) or on
the stove top using a grill pan. They can also be roasted in a
400-degree oven for 10 to 15 minutes. This time, I pan fried the
skewers in a piping hot cast iron skillet with a little olive oil.
Three to five minutes per side allowed the meat to sear and just cook
through for medium doneness.





















Serve with pita bread and a green salad for an easy spring or summer dinner.

Kale and Other Winter Greens

First in our recipe series is the common winter green known as kale. Most people in the U.S. have heard of it before, but if asked if they’ve ever eaten it, many would say no. High in nutrients and also a traditional ingredient in dishes from many European countries, kale is most often found in the U.S. as a garnish. That firm, leafy green vegetable under your turkey sandwich? During the winter months it’s often kale. One of the reasons we’re starting with kale is because many people don’t have any idea what to do with it in the kitchen, and we want to show you that even a vegetable as often maligned as kale can be turned into a tasty winter dish.
We’re going to start with a quick profile of the plant and from there offer some recipes that use kale, and could also use other, related winter greens as well.
Kale is a form of cabbage (it’s scientific name being “brassica oleracea,” from the “acephala” group) that’s green in color but has central leaves that don’t form a “head” as with other types of cabbage. Some of kale’s properties include high levels of antioxidants, anti-inflammatory characteristics, high levels of beta carotene, vitamin K, vitamin C, lutein and also some calcium.
Kale, along with cabbage and other vegetables in the family, for example broccoli, has sulforaphane, a chemical that is believed to have cancer-fighting properties. Also, in a recent study, kale was found to reduce the chance of getting glaucoma by a whopping 59 percent if eaten only once per month. Here’s a link to the study:

Kale Study

From a “health food” standpoint, kale is pretty awesome stuff but eaten raw, it’s fairly bitter in taste, and you’d get sick of it pretty fast. When cooked the right way and in the right types of dishes, though, it actually makes for some pretty good eating. So what can you make with kale?
One of the most well-known dishes made with kale is Irish in origin, and is made for the holiday of Halloween night, which is traditionally the eve of the Celtic new year. Known as colcannon, this combination of greens, scallions (a.k.a. green onions) and potatoes is a hearty, comforting dish made for cold winter nights.
I got the idea from issue 91 of Saveur magazine but adapted it to what I had around the house.
I made a variation on this recipe that used yellow onions and garlic instead of green onions. Otherwise the recipe was pretty similar, and ended up tasting good by the time I was done. I used the potatoes that I had on hand (a mix of small red, yellow and purple potatoes), and it turned out well, but I’d suggest using Yukon Gold or another good mashing potato for a more “traditional” style of colcannon.

Colcannon


SERVES 4–6

Ingredients
12 small potatoes or 5 medium Yukon Gold potatoes (peeled and chopped into 1/2-inch pieces)
4 cups lightly packed kale and other winter greens (collard greens, cabbage works too, etc.)
5 tbsp. butter
1 small yellow onion, diced or half a medium onion (also diced)
2 medium cloves of garlic, minced
1 cup of milk
Salt and pepper to taste


Basic Ingredients

1. Boil the peeled potatoes in a large pot of salted water for about 35 minutes or until they are soft enough to mash.

2. While the potatoes are cooking, wash all the greens, remove the leaves from the tough stems and chop the leaves into smaller, salad-greens-sized pieces.

2. Meanwhile, bring 1/2 cup water and 3 tbsp. of the butter to a boil in a small pot over medium-high heat. Add the washed greens, reduce heat to medium-low, and cook until just tender, about 15-20 minutes. Drain well, discarding the liquid, and set aside.


Greens, onion and garlic cooking.

3. Melt 2 tbsp. of the butter in a large skillet over medium-high heat and add the diced onion to the pan. Lower the heat to medium and saute the onions for about 2-3 minutes then add the minced garlic. Saute the garlic and onion mixture for another minute or two (take care not to let the garlic burn) and then add the greens. Add salt and pepper to the greens at this stage. Cook the greens, onion and garlic mixture for another 5-10 minutes over medium to medium-low heat until the greens are the texture you want (some people like them very wilted, others with a crunchier texture). Once you’re done cooking the greens, drain off any excess liquid.


Mixing it all together.

4. Once the potatoes are cooked, drain the water off by pouring the potatoes into a colander. Then add the cooked potatoes back to the large pot. Add the cup of milk and begin mashing the potatoes. Once the potatoes are sufficiently mashed, add the mixture of greens, onion and garlic to the potatoes. Mix well. Season with more salt and pepper to taste. Toss a pat of butter on top and serve hot.

The other recipe from that issue of Saveur that I decided to try was a way of making use of leftover colcannon by turning them into cakes. It’s pretty basic. It just involves adding flour and butter to leftover colcannon, making little cakes from the mixture and then frying them in butter. Not exactly the most nutritious way of making use of leftover colcannon, but these potato cakes taste really good. The recipe from Saveur follows.

Colcannon Cakes

Saveur credited this recipe to Irish grocer Peter Ward. From issue 91 of Saveur.

1 cup Colcannon
1⁄3 cup flour
Salt and freshly ground black pepper
2 tbsp. butter

1. Put colcannon, flour, and salt and pepper to taste into a medium bowl and stir to combine. Shape mixture into 3 equal patties, each about 3/4" thick.

2. Heat a heavy medium skillet over medium heat, add butter, and melt until foaming. Fry cakes in butter, pressing cakes lightly with a spatula, until golden brown, 3–4 minutes per side.

Lettuce

Lettuce is delicious--so it's no surprise that it has been cultivated for thousands of years. Even the word "salad" can trace its roots the to Latin word "sal," meaning salt (the Romans liked salty salads). Tender baby leaves are usually the earliest produce we can harvest, and at nearly $5 for a serving for two at your local organic food retailer, you will quickly see the value of having Yard Farmer tending to your lettuce rows.

Because we farm on a more intimate level, we are able to employ "cut and come again" harvesting, whereby we harvest the outer leaves but allow the inner leaves to grow larger for later harvest. This way, we can harvest three to four times more produce than we would by removing the entire lettuce head. We also maintain a high level of diversity in our seed catalog so you can enjoy lush Red Velvet lettuce one evening and then a crunchy heirloom Freckled Loose Leaf the next.