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Mountain Lakes has become one of only 27 SIlver certified municipalities in New Jersey! The Silver level of certification means a municipality has made significant progress in a number of categories toward sustainability and is a state-wide and national leader. The 6th Annual Sustainable Jersey Awards Luncheon will be held in November in Atlantic City and the Borough will receive a plaque soon thereafter.

T H I S W E E K ’ S O R D E R

Apples Asian Pears

Bananas Bartlett Pears

Cranberries Grapes

Pomegranate

Arugula Broccoli

Buttercup Squash (Kabocha) Cauliflower

Eggplant Herb

Lettuce Ornamental Gourds

Peppers Potatoes

Radicchio Radishes

Red Onions Sweet Potatoes

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Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ

October 23, 2014

Farmer John Kruger Circle Brook Farm, Andover, NJ

Hi Everyone,

So we finally got a substantial rain last week- 2 inches worth. The fall crops should now begin to grow a little better. We also had our third light frost last night; this one a little harder than the previous two. We continue to try to glean what we can of the warm weather crops before each of these frost events. We will have some peppers and some small eggplant for you this week and perhaps a few as extras next week. The tomatoes are done for this year (boo-hoo). Broccoli is coming in heavy now, so there will be adequate supply this week. We also have beautiful arugula again and perhaps some broccoli raab by the end of the week. This along with radicchio should make the Italians among you happy! Spinach will make a return appearance next week.

Radishes will be the root vegetable for this week; carrots next week, I promise! Don’t forget that radishes can be cooked in stir fries or soups and lose their bite prepared in this way. The leaf is also edible and nutritious but needs to be cooked to be palatable.

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Photo from Sustainable Jersey

Photo by Marnie Vyff

Marnie Vyff Barbara Taylor

Stephanie Perrotti

Co-op Manager Marketing Director Editor

S p o t l i g h t s

Top 8 Health Benefits of Cauliflower Cauliflower is a member of the cruciferous family of vegetables, often overshadowed by its green cousin broccoli. This is one vegetable that deserves a regular rotation in your diet, however, as it contains an impressive array of nutrients, including vitamins, minerals, antioxidants, and other phytochemicals.

Adding to cauliflower's appeal is its extreme versatility. You can eat it raw, add it to salads, or use it in your cooking. Cauliflower can even be seasoned and mashed for a healthier version of "mashed potatoes."

Because of its beneficial effects on numerous aspects of health, cauliflower can easily be described as a superfood. Eight of its most impressive benefits follow:

1. Fight Cancer 2. Boost Heart Health 3. It's Anti-Inflammatory 4. It's Rich in Vitamins and Minerals

For instance, one serving of cauliflower contains 77 percent of the recommended daily value of vitamin C. It's also a good source of vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium, and manganese.

5. Boost Your Brain Health 6. Detoxification Support 7. Digestive Benefits 8. Antioxidants and Phytonutrients Galore

Read about each benefit at articles.mercola.com

Fruit Apples Separate out any with bruises or soft spots. Refrigerate with damp paper towel in perforated plastic bag away from strong-odored foods. Best stored somewhere around 30-35°F, in a humid environment. For every 10 degrees above 30°F, lifespan dramatically decreases. Use within a month, although can be stored for 3-4 months. Apples are a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage.

Asian Pears Store for up to one week at room temperature or up to three months in refrigerator. Pears are a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage.

Bananas Store at room temperature until ripe or in paper bag to speed up ripening process. Ripe bananas can be refrigerated for a week or frozen for 2-3 months. For maximum flavor, return to room temperature. Ripe bananas are a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage.

Bartlett Pears Keep unripe pears at room temperature to ripen or in paper bag to speed up the process. Once ripened, refrigerate uncovered in a single layer up to five days. Pears are a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage.

Cranberries Discard any soft, discolored, pitted or shriveled berries. Refrigerate unwashed in plastic bag or covered container. Use in 3-4 weeks.

S t o r i n g & P r e s e r v i n g

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We will begin digging the sweet potatoes in earnest this week. I expect a good crop so they will be featured frequently during the final weeks of the season. This week it will be Beauregard, the most common orange fleshed variety.

A few hardy souls came out to enjoy a farm tour this past Sunday on a chilly and windy fall day. At least there was abundant sunshine! Don’t forget about the last two farm events of the season this coming weekend. The campfire sing-along on Saturday and the garlic prep volunteer day on Sunday at 11AM. The weather promises to be a bit more hospitable for these events!

Enjoy!

Farmer John

The Farm Growing Produce for St. Luke's Hospital Adapted from nationswell.com The words “hospital food” usually inspire thoughts of rubbery jello and syrupy fruit cups. But the St. Luke’s University Health Network in Easton, Pa. is doing its best to change that.

In the fall of 2013, it teamed up with the Rodale Institute, a nonprofit dedicated to establishing organic farms and spreading organic practices, to establish a produce farm serving the hospital network. The farm’s harvest quota for this season (its first) was set at 44,000 pounds from five acres of tilled land; as of this writing, it’s is on track to exceed that amount.

Often, ripe produce is picked in the morning, transported, prepared and served the same day.

Currently, the Rodale Farm organic produce is served in the cafeteria, plus it’s also gradually being incorporated into the patients’ meals, as many are on restricted diets.

As the farm grows, St. Luke’s Anderson Campus hospital president Edward Nawrocki and Farmer Lynn Trizna are working to expand patient options. Both hope that other hospitals with land investments will adopt this idea, revolutionizing how food is prepared for those who need good nutrition the most. Who knows? Maybe in the future jello cups and prepackaged food will be seen in the same light as bloodletting today – an anachronism of a less sophisticated time.

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R e c i p e s

Winter Breakfast Fruit Crisp somethewiser.danoah.com

5 cups peeled, diced ripe pears (about 2 pounds) 1 cup fresh cranberries 2/3 cup pomegranate seeds 1 teaspoon ground cinnamon (divided) 1/3 cup brown sugar 1/3 cup sweetened shredded coconut 5 tablespoons cold butter, cut into pieces 1/2 cup rolled oats 1/2 cup spelt (or whole wheat flour) – freshly ground is best 1/3 cup chopped pecans pinch of salt

Preheat Oven to 400 degrees farenheit.

Lightly grease a 9-inch round or 8-inch square baking dish. Combine fruit and 1/2 teaspoon of cinnamon in a large bowl and combine gently to avoid smashing the fruit. Spread fruit mixture into the greased baking dish.

Combine the remaining 1/2 teaspoon of cinnamon with all remaining ingredients in a food processor or large bowl. If using a food processor, pulse two or three times to combine into a crumbly mixture.

Pour the topping over the fruit and bake 35 to 45 minutes, or until fruit is soft, fruit juice is thick and bubbling, and topping is browned. Serve hot or warm. Makes approximately 8 to 10 servings.

Arugula Salad with Pear, Blue Cheese and Apricot Vinaigrette foodnetwork.com

2 bunches arugula, washed and dried, stems trimmed (Look for 5 or 6 ounce sacks of washed and trimmed arugula leaves, available in some markets) 1 head bibb lettuce, torn 1 ripe pear, thinly sliced 1/2 lemon, juiced 8 ounces Maytag or other blue cheese, crumbled

Dressing: 2 tablespoons white wine vinegar 1/4 cup apricot all fruit spread, found near jams and jellies (preferred brand Polaner) 1/3 cup extra-virgin olive oil, eyeball the amount Salt and freshly ground black pepper

Combine arugula leaves and bibb lettuce in a salad bowl. Squeeze a little lemon juice over pear slices to keep them from browning. Arrange them on top of lettuces. Top salad with blue cheese crumbles. Combine vinegar and apricot preserves. Stream in oil as you whisk dressing. Pour dressing over salad, season with salt and black pepper, to taste, and serve.

Vegetables Arugula Loosely wrap stems in damp paper towel and place in plastic bag in refrigerator. Do not wash until ready to serve. Use within three days.

Broccoli Refrigerate unwashed in open plastic bag. Use in 3-5 days.

Buttercup Squash (Kabocha) Store in a cool (50-60°F), dry, dark, well-ventilated place. Use within 1-3 months. Once cut, cover with plastic wrap and refrigerate for 1-2 days.

Cauliflower Refrigerate unwashed in open plastic bag. To prevent moisture from developing in floret clusters, store with stem side down. Use within a week.

Eggplant Eggplants are sensitive to both heat and cold and should ideally be stored at 50ºF. Otherwise, refrigerate uncut and unwashed in plastic bag in crisper. Be careful not to damage skin as it will cause spoilage and decay. Use in 5-7 days.

Herb Wrap in damp paper towel and place in plastic bag in refrigerator. Or, trim ends and place in glass jar with 1" of water. Cover with loose fitting plastic bag and refrigerate. Replace water periodically. Herbs will last 1-2 weeks.

Lettuce Refrigerate unwashed in loosely closed plastic bag or crisper. Do not wash until ready to serve. Best eaten within 2-3 days. Use within a week.

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Grapes Refrigerate unwashed in perforated plastic bag. Use within a week.

Pomegranate Store in a cool, dark place for 3-4 weeks or in the refrigerator for up to two months. Pomegranate seeds should be refrigerated and used within a few days.

Potato Salad with Yogurt, Arugula, and Herbs thekitchn.com

1 1/2 pounds new potatoes, cleaned Salt and freshly ground black pepper 1/2 cup whole milk yogurt 1/4 cup mayonnaise 2 large shallots, peeled and thinly sliced 1 large bunch arugula leaves, roughly chopped 1 small bunch fresh dill, finely chopped

Fill a four quart (or larger) pot 3/4 full of water. Salt generously with at least 1 tablespoon of salt. Bring to a boil over high heat and add the potatoes. Bring back to a simmer and then turn the heat down to medium. Cook for 15 to 20 minutes, or until the potatoes can be easily pierced with a fork. Drain the potatoes and return them to the pot.

Use a fork to pull a hot potato out of the pot, and slice it into quarters. Repeat with the rest of the potatoes, adding them to a large bowl as you cut them up.

Whisk together the yogurt and mayonnaise. Toss the potatoes with this dressing, then toss with the shallots, arugula, and dill. Season to taste with salt and pepper. Refrigerate for at least an hour before serving.

Radicchio Slaw with Green Beans and Cauliflower marthastewart.com

1 head (about 2 pounds) cauliflower, cut into small florets 6 ounces green beans, trimmed 1 small head radicchio, cored and thinly sliced 4 anchovy fillets 2 teaspoons finely grated lemon zest 1/3 cup fresh lemon juice (from 2 lemons) 1/2 teaspoon Dijon mustard 3 cloves Roasted Garlic 1/2 cup extra-virgin olive oil Coarse salt and freshly ground pepper 1/4 cup finely grated Parmesan cheese (1 ounce), plus more shaved for serving

Prepare an ice-water bath. Bring a medium pot of salted water to a boil. Working in batches, add cauliflower, and cook for 1 minute. Using a slotted spoon, transfer to ice-water bath. Let cool. Transfer to a large bowl.

Return water to a boil. Working in batches, add beans, and cook until they start to turn bright green, about 30 seconds. Using a slotted spoon, transfer to ice-water bath. Let cool. Thinly slice beans on the bias. Transfer to large bowl, and add radicchio.

In a blender, process anchovies, lemon zest and juice, mustard, and garlic until smooth. With machine running, pour in oil in a slow, steady stream, blending until emulsified. Season with salt and pepper.

Pour dressing over vegetables. Stir in grated Parmesan. Season with salt and pepper. Let stand for at least 10 minutes. Garnish with shaved Parmesan.

Peppers Refrigerate unwashed in plastic bag in crisper. Green peppers usually stay fresh longer than red, orange or yellow. Peppers will last about a week.

Potatoes Store in a dark, dry place. They will keep for 1-2 weeks at room temperature and 2-3 months at 45-50°F. Do not store in refrigerator or near onions.

Radicchio Refrigerate unwashed in sealed plastic bag. Use within 4 days.

Radishes Separate radishes from greens and refrigerate unwashed in separate plastic bags. Use greens within 1-2 days. Radishes are best eaten within three days. Use within two weeks.

Red Onions Store in mesh bag or other well-ventilated container in a cool, dry location between 45-55°F. Do not store near potatoes. Whole onions will last about two months. Refrigerate cut onions in tightly sealed container and use within 2-3 days.

Sweet Potatoes Store loose or in a brown paper bag with multiple air holes in a dark, dry place. They will keep for about a week at room temperature and for about a month at 50-60ºF.

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Sources StillTasty The Kitchn Real Simple Fruits & Veggies–More Matters® The World's Healthiest Foods eHow wikiHow SparkPeople Food Network

Sweet Potato and Coconut Soup with Thai Pesto cookandbemerry.com

Soup: 1 tablespoon olive oil 1 1/4 pound sweet potatoes (3 ea), peeled and cut into ¾-inch pieces, 5 ½ -6 cups 1 red onion, chopped, about 3 cups 1 tablespoon Thai red curry paste 2 cups chicken or vegetable broth, low sodium 1 can (13.5 fl.oz) coconut milk, about 2 cups

Thai Pesto: 2/3 cup unsalted dry roasted peanuts 2 garlic cloves, sliced 2 teaspoons finely grated fresh ginger with the juice 2 long green Thai chiles, seeded and chopped (I used fresh cayenne chiles) 1 small bunch fresh cilantro leaves (about 1 packed cup), stems discarded 1 large handful of fresh mint leaves 1 large handful of fresh basil leaves (rough chop) 1-2 tablespoons soy sauce or Thai fish sauce (to taste) 2 tablespoons freshly squeezed lime juice (2 limes) 1 tablespoon brown sugar or palm sugar

Heat the olive oil in a large heavy saucepan or Dutch oven. Add the sweet potatoes and onion. Partially cover and cook for 15 minutes, stirring often, until soft and just starting to turn golden.

Increase the heat to high, add the curry paste and stir-fry for 2-3 minutes so the paste cooks and becomes fragrant. Add the broth and coconut milk and bring to a boil, stirring to incorporate the curry paste into the liquid.

Transfer the mixture to a food processor with the feed tube open (so steam can escape) and whizz until almost smooth. There will still be some small chunks. I did it in two batches. Return the soup to a clean saucepan.

To make the pesto, put all of the ingredients in a food processor or blender and whizz, occasionally scraping down the sides of bowl, until you have a

chunky paste and the ingredients are all evenly chopped.

Gently reheat the soup, ladle into warmed serving bowls and top with a generous spoonful of Thai pesto, which is to be swirled into the soup. Serve with additional Pesto on the side.

Polenta with Pinto Beans and Roasted Vegetables foodandwine.com

Large pinch of saffron threads 1 1/2 quarts plus 1 tablespoon hot water 2 medium red onions, cut into 6 wedges each 5 tablespoons extra-virgin olive oil 1 1/2 pounds cauliflower (from 1 small head), separated into 1-inch florets 1 medium sweet potato, peeled and cut into 1-inch cubes Salt and freshly ground pepper 2 garlic cloves, very thinly sliced One 15-ounce can pinto beans, drained One 14-ounce can diced tomatoes with their juices 1/2 cup dry white wine 1 teaspoon ground cumin 1/4 teaspoon crushed red pepper 1 1/2 cups instant polenta 1/2 cup freshly grated Parmesan cheese

Preheat the oven to 450°. In a small bowl, cover the saffron with 1 tablespoon of the hot water and set aside.

On a rimmed baking sheet, toss the onion wedges with 1 tablespoon of the olive oil. In a large roasting pan, toss the cauliflower and sweet potato with 2 tablespoons of the olive oil. Season all of the vegetables with salt and pepper and roast for 10 minutes, adding the garlic to the onions in the last 3 minutes. Remove the onions and garlic from the oven.

Add the beans, tomatoes and their juices, wine, cumin, crushed red pepper and saffron water to the cauliflower and sweet potatoes; roast for 10 minutes longer.

Meanwhile, in a medium saucepan, bring the remaining 1 1/2 quarts of water to a boil. Whisk in the polenta; cook over moderate heat, whisking constantly, until thickened, about 5 minutes. Stir in the

remaining 2 tablespoons of olive oil and 1/4 cup of Parmesan; season with salt and pepper.

Spoon the polenta into 4 bowls. Stir the onions and garlic into the other vegetables, season with salt and pepper and ladle over the polenta. Serve, passing the remaining Parmesan at the table.

Egg Salad Sandwich marthastewart.com

6 hard-boiled eggs, peeled and roughly chopped 1/4 cup Homemade Mayonnaise, or prepared mayonnaise, plus more for spreading 1/2 teaspoon dry mustard powder, or 3/4 teaspoon Dijon mustard 3 tablespoons diced celery Salt and freshly ground black pepper 1/4 teaspoon mild Madras curry powder, (optional) 1 8-inch round bread loaf, cut in half crosswise Dijon mustard for spreading (optional) 1 small head radicchio 1 small bunch arugula

In a medium bowl, combine eggs, mayonnaise, mustard powder, celery, salt and pepper to taste, and curry powder, if using. Gently mix until combined.

Spread the inside of the bread halves with a layer of mayonnaise and mustard, if using. Line the bottom half with radicchio and arugula leaves, and top with the egg salad. Cover with the top half, and cut the sandwich into wedges. Serve immediately.

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