Tuesday, August 30, 2011
Monday, August 22, 2011
Thursday, August 18, 2011
Monday, August 15, 2011
Wednesday, August 10, 2011
New Roots farmers enter the program with a significant amount of agriculture experience. Growing up in agrarian societies, cultivating the land is a natural extension of their culture. Many of these farmers have experience selling produce as well. So while American farmers’ markets are a little different to most, they aren’t completely foreign either. Other marketing outlets however, like wholesaling can be a little trickier for these farmers to navigate.
This year we have been able to expand our wholesaling markets, working with advanced farmers on all aspects of the exchange from invoicing to pricing and communication. This is new for us, and we are grateful to have a community of buyers willing to support us during this learning phase. Not only are they making an effort to buy local, but they are making an extra effort to work with refugees, teaching them about local marketing options. We will occasionally be featuring these fantastic local delights on our blog, so check them out!
We want to give a big friendly shout-out to restaurateur Todd Schulte, of Genessee Royale Bistro in the Stockyard District, and Happy Gillis in
Both Genessee Royale & Happy Gillis are less than 5 miles from the farm – which means ultra-fresh food on your plate! So take a break from cooking this week & support local businesses that share your same values of buying local, sustainable food from New Roots farmers.
Thursday, August 4, 2011
For many of us trying to eat seasonally, what is easy in July is daunting in December. However, for the well prepared eater, the exact opposite is true!
Hot & creamy heirloom tomato soup served with a grilled cheese (plenty of local options for this one!) sandwich doesn't sound so delicious as we sweat away today, but most of us will feel differently come a cozy winter afternoon 6 months from now.
New Roots supporters can all agree that fresh, organically grown food tastes better. So let us face this winter challenge together. Food preservation is making a comeback & with some basic tools it is accessible to everyone. The USDA Complete Guide to Home Canning is a great starting point – from the simplicity of freezing green beans (blanch 3 minutes, drain, and seal in a freezer bag!) to the artfulness of canned salsas & chutney. Not only will you eat well, but canned goods make an inexpensive, thoughtful gift come the holiday season.
Whether you are a regular at market or a New Roots CSA member, I recommend stocking up this summer. Your chilly winter afternoons will be richer & your dollars will have been spent supporting a local family as opposed to leaving our community. It's win-win!
CSA members, be sure to contact Emily or your farmer if you would like to place a bulk order. As CSA friends you are eligible for a wholesale price when purchasing items in bulk!
Monday, August 1, 2011
Bruschetta with Tomato and Basil
recipe brought to you by: simplyrecipes.com
6 or 7 tomatoes (about 1 1/2 lbs)
2 cloves garlic, minced
1 Tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, chopped
salt and freshly ground black pepper to taste
1 baguette French bread or similar Italian bread
1/4 cup olive oil
Preparation: Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small kitchen knife, remove the skins of the tomatoes (if the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes). Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discards the stem area. Make sure there is a top rack in place in your oven. Turn on the oven to 450 degrees to preheat. While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add the salt and pepper to taste. Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to to these in batches depending on the size of your oven. Once the oven has reached 450 degrees, place a tray of break slices in the oven on the top rack. Toast for 5-7 minutes, until the bread just begins to turn golden brown. Alternatively you can toast the bread without coating it in the olive oil first. Toast on the griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta. Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy. Serves 6-10.
Note: Canning season for tomatoes is also approaching. To learn how to can your own tomatoes, click here.