Food For Thought Film Series Four Films, Four Months Each year Grow It Green Morristown and the Foodshed Alliance come together to kick off the New Year with a thought-provoking film series. This year's films range in topics from Genetically Modified Organisms to dams and their environmental impact. Guest speakers will join us after the movie to lead a discussion about each film.

We will have snacks and refreshments available.

All films will be shown at the Hyatt Morristown 3 Speedwell Ave Morristown, NJ.

Doors open at 6:45pm, the movie starts promptly at 7:00pm.

Buy tickets for all four and save!

This is a sell out series every year, so get your tickets early!

2015 Films: Fed Up Food Matters Genetic Roulette Dam Nation

Click here to read more.

P r o d u c e & S o u r c e s

Newsletter

B a s i c B a s k e t s

Ruby Champagne Cocktail epicurious.com

2 Ruby Red pink grapefruits 1/4 cup sugar 1 750-ml bottle brut Champagne, well chilled

Using vegetable peeler, remove peel from 1 grapefruit; place in bowl. Cut both grapefruits in half; squeeze enough juice to measure 3/4 cup. Mix juice and sugar in bowl with peel. Let stand 5 minutes. Strain into small bowl, pressing on solids.

Pour 2 tablespoons syrup into each of four 6-ounce flutes. Fill each with 2/3 cup Champagne.

T H I S W E E K ’ S O R D E R

Apples Bananas

Grapefruit Kiwi

Oranges

Carrots Lettuce Onions

Potatoes Spinach

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Featured

Washington California California California California

California East Coast Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ East Coast

January 8, 2015

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Star-Ledger file photo

Marnie Vyff Barbara Taylor

Stephanie Perrotti

Co-op Manager Marketing Director Editor

S p o t l i g h t s

Oranges Oranges are juicy sour-sweet delicious citrus fruits. They have a brightly colored outer rind covering the soft, juicy, pulpy fruit. They belong to a group of citrus fruits called the hesperidium. Oranges are actually modified berries, containing volatile oil glands in pits. The pulpy mass is made up of carpels, that have many fluid-filled vesicles, which are nothing but specialized hair cells. The orange tree is a small tropical to semi-tropical, evergreen flowering plant. It can reach a height of about 5-8 meters. The flowers of an orange tree are white in color and have a wonderful fragrance. The blooming period of flowers is in spring. The fruits ripen in fall or winter.

Here are some interesting facts about Oranges:

1. Oranges are fourth most popular fruit and orange juice is the most popular juice in America.

2. Brazil is the largest producer of oranges in the world.

3. The Florida oranges are greener than the California oranges. The warm night climate in Florida causes the chlorophyll pigments to migrate into the orange peel making it more greener.

4. It is possible for more than one plant to grow from a single seed of orange.

5. The ripe oranges that are unplucked from the trees, may turn to green due to a process called re-greening. This effect does not hamper the taste and the oranges nutritional value.

6. Oranges contain more fiber than most fruits and vegetables.

7. Oranges and orange blossoms are a symbol of love.

8. More orange trees are killed by lighting than plant diseases.

9. Oranges were known as the fruits of the Gods. They were often referred as the ‘golden apples’ that Hercules stole.

10.There are over 35,000,000 orange trees in Spain.

topfoodfacts.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.

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.

Grapefruit & Oranges Store at room temperature for up to a week or in refrigerator for 2-3 weeks.

Kiwi Store at room temperature until ripe. Once ripe, refrigerate in plastic bag. Use in 1-2 weeks.

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

NOFA-NJ Winter Conference The 25th anniversary Winter Conference of the Northeast Organic Farming Association of New Jersey (NOFA-NJ) will be held Saturday and Sunday, January 24 and 25, at the Warner Student Life Center of Brookdale Community College, 765 Newman Springs Road in Lincroft.

Saturday’s Keynote Presenter will be Mark Smallwood, executive director of the Rodale Institute, who will be speaking on the recently released white paper “Regenerative Organic Agriculture and Climate Change.”

Then on Sunday, an Oxford style debate on GMO technology entitled “GMOs Have an Adverse Effect on Human Health and the Environment” will be held at the conference.

Pre-conference workshops will be held on Friday, and include ‘The Farm as an Ecosystem,’ presented by Dan Kittredge, Executive Director of the Bionutrient Food Association.

A second preconference workshop, presented by Sally Fallon Morell, resident of the Weston A. Price Foundation, will showcase the underlying factors in a variety of traditional diets that conferred beauty, strength, and complete freedom from disease on so-called primitive populations.

NOFA-NJ is dedicated to supporting sustainable food and agriculture throughout New Jersey. Our membership includes; farmers, gardeners, chefs, retailers, land care professionals, policy makers, researchers, educators, and food lovers. NOFA-NJ believes sustainable agriculture addresses the environmental, economic, and social impacts of the food system and requires agricultural systems to be ecologically sensitive. Our focus is to educate, develop and support the production, preparation and distribution of locally grown and sustainable foods in New Jersey.

To learn more about the conference, including online registration, and NOFA-NJ in general, visit http://www.nofanj.org.

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R e c i p e s

Apple Banana Quinoa Breakfast Cups pumpsandiron.com

½ cup applesauce 1 cup mashed banana (about 3 bananas) 1 banana for slicing 1 cup cooked quinoa (about ½ cup dry) 2 ½ cups old-fashioned oats ½ cup almond milk ¼ cup honey 1 tsp vanilla extract 1 tsp cinnamon 1 apple, peeled and chopped

Preheat oven to 375 degrees. Lightly grease a muffin tin (I use olive oil).

Cook the quinoa. Bring ¾ up water to a boil, pour in ½ cup dry quinoa, reduce to a simmer until fluffy—about 12 minutes.

Mix applesauce, mashed banana, almond milk, honey and vanilla in a bowl.

Mix dry ingredients (quinoa, oats, cinnamon) in a separate bowl. Slowly stir the wet into the dry until fully combined.

Peel core and chop up an apple. Mix the apple chunks into the bowl.

Fill each of the muffin cups to the top with the quinoa mixture. Add a banana slice or two to the top of each.

Bake for 20-25 minutes.

Let cool for 5 minutes, then enjoy one warm!

Mixed Citrus and Avocado Salad farmflavor.com

1 large red grapefruit 2 navel oranges 2 avocados ½ cup fresh Parmesan cheese, shaved 6 cups butter lettuce (sometimes called Boston) or other green leaf lettuce White Balsamic Vinaigrette (recipe below) Chives

White Balsamic Vinaigrette: ⅓ cup white balsamic vinegar 1 tablespoon Dijon mustard salt freshly ground pepper ⅔ cup extra virgin olive oil

Cut a slice off the top and bottom of the grapefruit. Following the line of the fruit, slice off the peel and white pith in thick strips.

Then, holding the fruit, cut along the membranes in between the sections. The sections should fall right out. Repeat with the oranges.

In a large bowl, toss the lettuce with dressing to coat the leaves. Divide equally among six plates. Top with grapefruit slices, orange slices, avocado and Parmesan. Garnish with fresh-snipped chives.

White Balsamic Vinaigrette:Whisk vinegar and mustard. Add sprinkle of salt and fresh pepper. Add oil in a slow, steady stream, whisking constantly.

Vegetables Carrots Remove tops (you can use greens to replace parsley, basil, and other herbs), wrap in damp paper towel and place in plastic bag in refrigerator. Use as soon as possible.

Refrigerate carrots in plastic bag in coldest part of refrigerator. Use within two 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.

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.

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.

Spinach Refrigerate unwashed greens in plastic bag squeezing out as much air as possible. Use within 5 days.

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

Goat Cheese, Caramelized Onion and Spinach Quesadilla fitnessmagazine.com

1 tablespoon olive oil 2 cups thinly sliced onion 1 teaspoon sugar 1/4 teaspoon salt 9 ounces baby spinach 4 8 - inches whole-wheat flour tortillas 4 ounces semisoft goat cheese 2 medium tomatoes, thinly sliced

Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, sugar and salt; cook, stirring occasionally, until onion is dark golden brown. Remove from pan. Add the spinach and 1 tablespoon water to the skillet; cook 2 minutes, or until spinach is just wilted. Remove from skillet and turn off heat. Spread a quarter of the goat cheese on each tortilla and top with spinach, tomato and onion; fold closed and press lightly. Heat the skillet and place two folded quesadillas in it; cook two minutes per side, or until golden brown and lightly crisp. Repeat.

Lentils with Spinach marthastewart.com

1 quart water 1/2 cup lentils 1 carrot, finely chopped (1/2 cup) 1/4 onion, finely chopped (1/2 cup) 2 cloves garlic, minced 1 dried bay leaf Coarse salt and freshly ground pepper 1 tablespoon olive oil 8 ounces spinach, stems removed, leaves washed well and torn into 1/2- inch pieces

In a large saucepan, combine the water, lentils, carrot, onion, garlic, and bay leaf. Season with salt and pepper. Bring to a boil. Lower the heat and simmer, partially covered, until the lentils are soft, 15 to 20 minutes. Drain, discarding bay leaf. Use a paper towel to wipe out any water from the saucepan. Add oil, and return pan to medium heat. Stir in the lentils, vegetables, and spinach. Cook, stirring occasionally, until the spinach is wilted, about 2 minutes. Taste, and adjust for seasoning. Use a slotted spoon to transfer to serving bowls.

Carrot Potato Pancakes eatdrinkbetter.com

2 carrots (ideally freaky looking ones from the farm) 2 potatoes (the dirtier the better, but make sure to clean them!) 1/2 small onion 1 tbsp flour 1 egg salt and pepper extra spices if you like- white pepper, cayenne, oregano, etc. olive oil

Grate the carrots, potatoes, and onions into a big bowl.

Beat the egg and add to the bowl of vegetables, then add the flour and spices and mix well.

Heat a splash of olive oil in a pan. Grab handfuls of the mixture, squeeze out the extra juices, and flatten into pancakes to place carefully in the pan.

Flatten the pancakes a bit more with a spatula and lightly fry until browned and delicious on both sides. Really tasty with spicy ketchup, which is just ketchup with a generous squeeze of chili sauce or tabasco. Mmmm.

Spicy Tomato Carrot & Spinach Soup honestcooking.com

4 medium plum tomatoes ½ cup chopped carrots ¼ onion, diced 2 cloves of garlic, diced or crushed 1 cup baby spinach leaves ½ teaspoon basil flakes ½ teaspoon cayenne pepper ¼ cup whole milk 1 tablespoon olive oil Chopped coriander for garnish Salt & Pepper to taste

Boil the tomatoes and carrots in 2 cups of water, till the carrots are soft and tomatoes are blanched enough for their skin to come off. Remove from heat, and blend in a mixer with 1 cup of the water used for boiling. Keep aside.

Heat oil in a non-stick pan. Add the onions and garlic and sauté till brown. Mix in tomato carrot blend, add the dry spices, cover on medium flame and cook for 15-20 minutes till the tomatoes lose their raw taste. Stir in the spinach and cook till the leaves are just wilted. Mix in the milk, stir for a minute (do not over cook of the milk may curdle) and turn off heat. Garnish with fresh coriander and serve immediately.

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