Green Croft Gardens Newsletter November, 2011.


Whats happening on the Farm?...

We got our first snow yesterday and this is a sure sign to finish off our gardening for the season. There is still field and greenhouse clean-up, harvesting winter hardy greens, equipment maintenance and winterizing and major carrot and beet washing to be done.  It’s not quite over jet....this weeks forecast looks good so off to the packing shed we go. 

Our new piece of land is looking great with all the reseeded oats, peas and barley and Wolf is already making plans on what to grow next year. We are ready to grow more for the steadily growing markets but with growing bigger there will be new challenges ahead. Our kids, real and adopted ones, will go into the world out there to make new experiences and learn more..... Thomas, Philip and Holly are looking for a place to rent and work in Kelowna and we are looking for experienced and qualified personnel for next season.


Products Available for November...

Rainbow carrots, carrots, savoy cabbage, red cabbage, green cabbage,brussel sprouts, red and yellow onions,  parsley root, squash: spaghetti, butternut, buttercup, red kuri, delicata, sweet dumpling, sugar pie pumpkin, red, black, and green kale, Italian dandelion, radicchio, Chinese Cabbage(suey choi), leeks, potatoes, beets,  celery, sunchokes, salsify, garlic.

Markets:

2 pm - 6 pm at the Coldstream Woman Institute Hall across from the school.


           Dec 9, 23     2 pm - 5.30 pm at the Enderby Seniors Citizen Complex



Feature Vegetable: Radicchio

Red-leafed, slightly bitter and hearty, radicchio is the Italian name for a group of fleshy red chicories packed with fiber, vitamin C and potassium. Served both warm and cold, radicchio stands out among salad offerings as a gourmet fresh ingredient that is also perfect for grilling and sautéing. Now, a recently published report reveals that radicchio is filled with flavonoids and provides an antioxidant content rivaling that of blueberries and spinach.

Radicchio has always been popular in Italy – most of the varieties of the vegetable are named for regions there – but this gorgeous vegetable didn’t officially make a name for itself until the 1980s. 

“What I like about radicchio is its versatility. When it comes to flavor pairing, radicchio really fits the bill. Sweet accents like honey really complement the radicchio’s natural bitter essence; pungent accents like blue cheese greet the radicchio bold taste head on. And it works as both a salad item and as a cooking item, like spinach.”

There are about 19 different varieties of radicchio, and of those, about six are commercially viable. Chioggia, with dark reddish-maroon leaves and a tight round head about the size of a grapefruit, and Treviso, milder and grown with an elongated head like Belgian endive, are the two most common varieties. Higher end varieties like the beautiful Castelfranco and Tardivo, the “winter flower,” have more limited availability.

Radicchio Slaw

This wonderful slaw is a great twist on classic cole slaw. 

If you like your slaw crunchier, make it just before the party.

Ingredients:

2 heads radicchio, cut in half, then sliced thinly

2/3 cup mayonnaise

2 tablespoons sugar

1 teaspoon dried fennel seed or finely sliced fennel bulb

3/4 cup roughly grated or julienned carrots

1/3 cup white wine vinegar

Salt and pepper


Preparation:

In a large mixing bowl, toss all the ingredients together. Serve chilled. 


Grilled Radicchio

Grilling radicchio brings out its sweetness. The bitter-sweet contrast is excellent in a Grilled Radicchio Salad.

Ingredients:

2 heads radicchio lettuce

3 tbsp (45 mL) extra-virgin olive oil

1/2 tsp (2 mL) sea salt or salt

1/2 tsp (2 mL) pepper

1 tbsp (15 mL) balsamic vinegar

Preparation:

Leaving core intact, cut radicchio in half (cut large heads into quarters). Thread onto skewers. Brush with half of the oil. Sprinkle with half each of the salt and pepper.


Place on greased grill over medium-high heat; close lid and grill, turning 3 times, until wilted and browned and centre is softened, about 8 minutes. Remove to platter; drizzle with vinegar and remaining oil. Sprinkle with remaining salt and pepper.


Email me for a recipe for delicious sugar pie pumpkin bread. 


Food for Thought

What Do You Really Know About Smart Meters?

WEDNESDAY, NOV. 9th @ 7pm  (doors open at 6:30)

AT THE MARA HALL

LEARN THE TRUTH. GET THE FACTS.

          Presenter: Barb Makota of Citizens for Safe Technology

How are you and your family going to be affected?

Can you afford to NOT know?                                                

These Meters

 

- Could double (and more) your B.C. Hydro Bill

- Seriously threaten the health of you, your family and all neighbourhoods 

- Threaten the health and life of plants/crops, animals, including the bees

- Invade your privacy

- Interfere with your safety and security


11:11 World Healing Event

Let's all come together and send healing and world peace to our brothers and sisters all over to the world and to Mother Gaia (Earth) herself. 

11/11/11 is going to be a powerful day. The number 11 is about manifesting, so let's all work together and manifest healing and peace for each other. We are all one, so helping others also helps ourselves.


At 11:00 IN YOUR TIME ZONE (a.m or pm., it makes no difference), send healing or good vibes, meditate, pray or whatever you have to offer with the intent of peace and healing. Try to go for about 20 minutes, so we cross the 11:11 threshold (if you can do more than this great). 

With each person sending healing from their own time zone, we create an exponential continuous wave of healing for 24 hours, but the effects will be everlasting.


If you feel this is a worthy event, please take a few moments to Invite Your Friends. Just a few moments will help us grow this event exponentially!


Shuswap Seed Savers presents

Percy Schmeiser’s DVD “David vs. Monsanto”

* a follow-up of his speech made in Salmon Arm in 2009

*come to hear how GM crops and foods could affect your health

Salmar Classic Theatre Alexander Street, Salmon Arm

November 13, 2011,  7 pm (doors open at 6:30)  Admission by donation

Displays in the lobby: Shuswap in Transition (CASSSA) Shuswap Food Action Group

Shuswap Seed Savers Refreshments Available, Information call 250-832-2355

Click here to close