Aley Chubeza #265, October 26th-28st 2015

At the end of this week we will be charging your cards for October purchases and will update your bill on our order system.

 You may view your billing history in our Internet-based order system. It’s easy. Simply click the tab “דוח הזמנות ותשלומים” where the history of your payments and purchases is clearly displayed. Please make sure the bill is correct, or let us know of any necessary revisions. At the bottom of the bill, the words סה”כ לתשלום: 0 (total due: 0) should appear. If there is any number other than zero, this means we were unable to bill your card and would appreciate your contacting us. We always have our hands full, and we depend on you to inform us. Our thanks!

Reminder: The billing is two-part: one bill for vegetables &  fruits you purchased over the past month (the produce that does not include VAT. The title of that bill is “תוצרת אורגנית”, organic produce). The second part is the bill for delivery and other purchases. (This bill does include VAT. The title of the bill is “delivery and other products.”)

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wheatThe organic spelt flour has returned!

This week we welcome back the reasonably-priced organic spelt flour of Minhat Ha’aretz: whole spelt for 18 NIS and 70% spelt (30 % of the spelt is sifted) for 21 NIS. We will discontinue the sale of non-organic spelt in order to avoid mistakes and confusion.

To your good health and good harvest!

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It’s not easy being green…

At the start of the week, the weather forecast predicted local showers. Sure enough, dark clouds decorated the skies in the morning and a vigorous wind scattered dry leaves from the grapevines to stir up a green wave in our vegetable beds. Just moments later, showers poured across our field. Welcome!!

The last of our summer crops are celebrating their final weeks in the field. We will soon bid farewell to our eggplants, black-eyed peas, okra and peppers. The corn, too, is striking its final chords. Meanwhile, across the field, the Brassicaceae’s have burst joyfully onto the scene to take over, sending us their first representative (kohlrabi). For their part, the beets, radishes and turnips are skipping happily over to the packing houses, with the carrot and fennel  not far behind.

I always know its wintertime when my green-o-meter shows a dozen emails with the common subject, “What are the green leaves in my box this week?”  Indeed, winter generates a broad variety of greens dotting the Chubeza clods, filling up your boxes. Some of you are very happy with the plethora of greens over the winter, and even request we avoid removing the beet and turnip leaves so as to make use of them as well. Yet others of you are a bit overwhelmed, and wonder what can be done (again) with all those greens.

For those who are still wondering, I am proud to present:

“Chubeza Winter Greens – A Guide to the Perplexed”

Swiss Chard

A sibling of the beet, differing by growing huge leaves instead of a thick root. Perfect in soup, quiches, and stuffing, as well as steamed or tossed, and even used fresh in a salad.

Here are all sorts of recipes.

 

Tatsoi (Spinach mustardSpoon mustard, or Rosette bok choy):

A traveler from the Far East, member of the choy or soy family, belonging to the Brassicaceae dynasty. Its flavor is just slightly bitter, not spicy, but very distinctive. Goes perfectly with piquant flavors (mustard and black pepper), ginger, sesame and the sweetness of fruit.

Like mustard greens or Swiss chard, tatsoi can be used fresh in salads, tossed or cooked, in soup, quiche, omelets, etc.

Here are some thoughts about tatsoi, and a recipe. Scroll down and you’ll find some links to other recipes.

New Zealand Spinach

As indicated by its name, its origins are in Australia and New Zealand. Discovered by Captain Cook on the beaches of New Zealand, this green was harvested, cooked and even taken on journeys to fight diseases resulting from a vitamin C deficiency. New Zealand spinach is suitable for our local climate because it loves warm weather. It sprawls and spreads, and its leaves are small and meaty.

New Zealand spinach can go with any recipe calling for mustard greens, but is definitely suitable as a Swiss chard replacement. To prepare for cooking, one must remove the leaves from the stem which is hard and inedible. Unlike regular mustard greens or Swiss chard, it is not recommended to eat raw, but rather first soaked in hot water for a few minutes, then washed with cold water.

Recipes for New Zealand Spinach

Arugula

This yummy green goes by many names: arugula, rucola, roquette and rocket lettuce. Its flavor is piquant, typical of the Brassicaceae family. Like spinach, arugula can come in many forms, from huge and meaty to small and dainty.

The arugula leaves are spicy, but they have their own distinctive type of piquant flavor which can make them an interesting addition to a salad, even together with sweet fruit. Cheeses go quite well, and a very light cooking can temper the spiciness a bit.

You can find many recipes if you conduct an internet search for “arugula” or “rocket lettuce.”

Kale

A green belonging to the Brassicaceae family, considered to be one of the healthiest foods around. An acquired taste, but definitely worth getting used to and falling for.

Due to its relatively rigid texture, kale is usually cooked or added to a green shake, but you can make chips from it or eat fresh in a salad—-it’s great!

Songs of praise and kale recipes to be found here

Mizuna

A green member of the Brassicaceae family, otherwise known as Japanese spinach or Brassica rapa. Mizuna sports long, thin leaves with serrated edges and a gentle, sweet-like flavor. The plant was cultivated in Japan back in ancient times, but probably originated in China.

Mizuna’s flavor is neutral, which is why it goes well as a decorative addition and basis for appetizers and main dishes, as well as a great salad herb. It tends to star in the “baby” mixes (ours as well), but also stands on its own and even is great stir-fried.

Mizuna salads recepies from Mariquita Farm

and a stir-fry option

Mustard Green /Chinese Cabbage

Abounding with medicinal and flavor value, mustard greens are among the healthiest of foods. They aid in cleansing toxins from the body, boast anti- inflammatory components, and are very rich in Vitamins B, minerals and iron. Mustard greens are used to heal the common cold, pneumonia and to reduce mucus. As an airway cleaner, mustard greens and honey are great to ease a hoarse throat.

Mustard greens run the gamut from very spicy varieties to those with a lightly delicate flavor. There are the coarse types, the smooth, the stiff and soft, and green and purple. In the past we grew the purple spicy Osaka variety. This year we attempted a new type, the Tokyo bekana with green, pale leaves, similar to lettuce, and quite mild. It is great in a salad, sandwich, or even tossed or as a stuffing.

Here are some Tokyo bekana recipes from Tucson CSA

As for the “baby leaves” (mesclun mix), re-read our Newsletter from three weeks ago for all the fascinating details.

All vegetable greens like being connected to their roots and the earth. When you want to store them after harvesting, you should aim to prevent two side effects: drying up and rotting. There are a several methods for long-term storage. First, in order to prevent rotting, avoid wetting the greens, and only wash them prior to use. To keep them moist, large leaves like lettuce, Swiss chard, tatsoi, spinach and mustard greens should be wrapped (unwashed) in cloth or paper and placed in a plastic bag in order for the moisture to be absorbed without actually drying up.

But for all this green abundance to actually grow, we desperately need winter showers! After this week’s good start, don’t forget to keep up your prayers (from the 7th of Cheshvan), practice the steps to your rain dance, etc.

That’s all for now! I hope the green picture is a bit clearer for you all. But never fear. Should an unrecognizable guest arrive in your boxes, we are just a phone call away for clarification. You are always welcome to pose questions by phone (054-653-5980, although often it’s hard to get ahold of us) or by email (csa@chubeza.com).

May we all enjoy a week of good fortune, health and growth!

Alon, Bat Ami, Dror, Yochai and the entire Chubeza team

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WHAT’S IN THIS WEEK’S BOXES?

The tomato plants are gettin’ there…..Hopefully we will very soon be able to restore their honored place in your boxes.

Tuesday: Lettuce, parsley/coriander/dill/mint (nana), slice of pumpkin, Thai beans/ okra/Jerusalem artichokes, leeks/scallions, Swiss chard/kale/mustard greens, cucumbers, sweet potatoes, baby greens (mesclun mix)/mizuna/totsoi, corn, turnips/beets.

Large box, in addition: Arugula, tomatoes/kohlrabi, eggplant

Wednesday: Lettuce, parsley/coriander/dill/mint (nana), slice of pumpkin, Thai beans/ okra/Jerusalem artichokes, Swiss chard/kale/New Zealand spinach, cucumbers, sweet potatoes, pac choi/mizuna/totsoi/arugula, corn, potatoes/carrots/tomatoes, small boxes only: white turnips/red beets.

Large box, in addition: Leeks/scallions, mustard greens, green bell peppers/eggplants, kohlrabi/radishes

And there’s more! You can add to your basket a wide, delectable range of additional products from fine small producers: flour, fruits, honey, dates, almonds, garbanzo beans, crackers, probiotic foods, dried fruits and leathers, olive oil, bakery products and goat dairy products too! You can learn more about each producer on the Chubeza website. Our order system also features a detailed listing of the products and their cost.  Make an order online now!