FOOD FOR THOUGHT

spinach, beets, purple kale,

sunchokes, garlic, cabbage!

Greetings,

              Welcome to the PCCSA Spring Share!  We are welcoming several new members this season. Carin, our distribution assistant, and I are looking forward to getting to know all of you.  I welcome any questions, concerns, or any other input you might have. 

              First things first, here are the basics:

• Distribution is every Wednesday from 12:30-6.  We will not have distribution the week of the college’s spring break – March 16th.
• Members are welcome to come back at 6 for any extras.  Anything left after that is donated to Food Not Bombs.
• We save a few shares each week for those of you that forget it’s Wednesday – but there is limited storage space!  Call ahead if you can and we’ll mark your name on a bag, but after that it’s first come first serve.  If you know you will be missing a week, either send in a friend or let me know and we’ll donate it.  No food goes to waste!
• We have eggs and cow milk and cheese for sale every week.  Reserve requests must be paid for in advance.  Goat milk and cheese is available for order every week, to be delivered the following week, also to be paid for in advance. 

THIS WEEK

The spinach, beets, kale, sunchokes, and cabbage are from Crooked Sky Farm in Phoenix.  You know the drill – when it’s cold here, we head a little south for our sustenance.  We are very fortunate to be so close (only 80 miles) from a farm in an almost completely different climate!  The garlic is from our friends the Beverlys in Chino Valley.  Molly and Gary used to grow several acres of garlic (several thousand pounds each year!), but now pursue other interests – like running the Crossroads Cafe and taking photographs for the Save the Verde campaign!  Their love for gardening and support for local agriculture remains, and we are the happy recipients of their bounty!

FEATURED RECIPES AND FUN FACTS

One of my favorite parts of my job is introducing you to “new” vegetables.  This week: “sunchokes” (also known as Jerusalem Artichokes or “sunroots”)!  Helianthus tuberosus is a relative of the sunflower, and the edible part is the root.  It was originally cultivated in North America, was introduced to Europe in the 1600s, where it gained popularity among peasant populations.  It has been often considered a “poor man’s vegetable” because of this and its prevalence during World War II.  It continues to be cultivated much more extensively in Europe than in North America.

              Sunchokes store their carbohydrates as inulin rather than sugar, and are therefore recommended as a potato substitute for diabetics.  They are high in potassium, thiamine, and iron, and feed the good bacteria (lactobacilli) in the intestinal tract.  Those who are sensitive to “gas-inducing” foods will have better luck cooking them than eating them raw.

              They don’t store well – so eat up!      

Jerusalem Artichoke Cheese Soup

Ingredients:

• 1 pound Jerusalem artichokes
• 2 Tablespoons lemon juice
• 2 stalks celery
• 1 medium onion
• 6 Tablespoons butter
• 2-1/2 cups chicken broth
• 3 Tablespoons flour
• 1-1/2 cups medium-sharp Cheddar cheese
• 2 teaspoons dry mustard
• 1/2 cup cream
• Salt
• Cayenne pepper
• 1 teaspoon Worcestershire sauce

Preparation:

Wash, peel, and roughly chop Jerusalem artichokes and keep in water to which lemon juice has been added until ready to use. Chop celery and onion and cook in 2 tablespoons butter until slightly wilted, approximately 10 minutes. Add sunchokes and 1-1/2 cups chicken broth, cover, and cook for 10 to 15 minutes or until vegetables are cooked through. Puree in a blender, food processor, or food mill.

In a medium-size saucepan, melt 4 tablespoons butter, add flour, and cook for 2 minutes without browning. Remove from heat and whisk in 1 cup broth, then cook for 5 minutes. Add Cheddar cheese and mustard and stir until blended. Stir in choke mixture and cream and cook until soup is heated through. Season with salt, cayenne pepper, and Worcestershire sauce.

Note: For a thinner soup, add additional chicken stock. 

Jerusalem Artichoke Quick Bread Recipe

Ingredients:

• 2 medium Jerusalem artichokes (sunchokes)
• 2 cups spelt or whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• Herbs: basil, coriander, thyme, sage, dill...any of your favorites
• 1/2 teaspoon salt
• 1 carrot
• 1/2 of a turnip
• 1/2 of a parsnip
• 1 stalk celery
• 1/2 cup soy milk
• 1/2 to 1 cup water
• 2 Tablespoons maple syrup

Preparation:

Preheat oven to 350 degrees F.

Finely chop the artichoke into very small pieces. Place in a bowl with the spelt or flour, baking soda, baking powder, herbs, and salt.

Grate carrot, turnip, and parsnip into the mixture. Finely slice celery, and add to the mixture. Add soy milk, maple syrup, and enough water to moisten the entire mixture.

Pour into a greased baking pan, or bread pan, and bake for 30 to 35 minutes, or until a skewer pierced through the middle of the bread comes out clean. Remove from the pan, and place on rack to cool.

Yield: 1 loaf

Blessings, Erin

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