Archive for September, 2013

Box #18: Some Like It Hot

Animal Place Newsturkey

Please help us get the word out about the Thank the Turkeys event this November.  Guests will feed the turkeys, enjoy a tasty vegan meal, meet the animals, and bid on silent auction donations!

Alongside your boxes this week, we’ve left flyers for you to distribute to your friends and communities.  Thank you!

What’s inside:

Red Anaheim Chili Peppers – One dozen!  These are the ripe version of the green chiles from a few boxes ago.  They deliver a medium sweet heat, and roasting improves the flavor.  Check out these instructions from UC Davis to dry and store the peppers for use later, or use the recipe below to make fresh red chili sauce.  Mmmm, it’s fajita time!

Delicata Squash – not sure how to use them?  One yummy, no-frills method is to split them in half, scoop out the seeds, drizzle with olive oil and roast until tender.blondie beans

Lettuce – You’ll find either a Romaine, Butterhead, Green Leaf or Little Gem head of lettuce.

Purple & Green Beans

German Butterball Potatoes

Mixed Tomatoes

Rainbow Bell Peppers

Summer Squash

Walla Walla (Spanish) Onions

Green Cucumber

Fresh Chili Sauce – by FatFree Vegan Kitchen

12 New Mexico (Hatch) chili peppers (may substitute Anaheim or poblano), 3-6 inches in length
1 large onion, chopped fine
2 cloves garlic, minced
1/2 jalapeno chile, stemmed, seeded and finely diced (add more or less to taste)
1 1/2 cup vegetable broth or “no-chicken” broth
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt (or to taste)
1 teaspoon lime juice

Wash the chile peppers. Wearing plastic gloves, cut out the stem and cut a slit down the length. Use a spoon (a grapefruit spoon works best) to scrape out the seeds and membranes. Place in a single layer on a baking sheet and set on top rack of oven. Broil, turning every minute or so, until peppers are blackened and blistered on all sides. Remove from baking sheet and place in a paper bag. Fold top down and allow peppers to steam until cool enough to handle. (Alternately, wrap in a damp kitchen towel to steam.) When peppers are cool, remove the skins and discard. Chop the peppers fine and measure. You should have about a cup but a little more is fine.

roasted-chiles

Cook the onion in a non-stick skillet until it begins to brown. Add the garlic and chopped peppers (including jalapeno) and cook for another minute. Add all remaining ingredients except salt and lime juice. Cover and simmer for 15 minutes.

Place half of the pepper mixture into a blender, and pulse to blend slightly. Pour it back into the pan and simmer for 5 more minutes. Add the lime juice and salt to taste.

Serve over grilled tofu or tempeh or as a sauce for burritos, tacos, fajitas, or enchiladas.

Servings: 6

Yield: 1 1/2 cups

fresh-chile-sauce2

 
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Box #17: Return of the Radish

Animal Place News

Looking for something to do on the weekends?  Animal Place will be presenting at three upcoming events!

Close to home, we’ll be tabling at the Fair Oaks Chicken Festival this Saturday, Sept 21. We’ll be one of the few organizations supporting chickens, not jan 5 2013 tour smsexploiting them! Learn more about our adoption program!

At San Francisco’s World Veg Festival,  education director Marji Beach will  offer unique perspective to the debate on “humane” animal products through the lens of a sanctuary.  Join her Sept 29th at 2:15 pm in the Garden Club Room.

At Portland’s VegFest, animal care director Jamie London will host a Q&A for the screening of the Turlock documentary, the largest animal rescue in California history.

What’s inside:

Watermelon Radishes – They’re back!  By request of one brave member, we’ve included the tops.  (They are very bitter, but taste OK cooked).  Most folks just eat the spicy and colorful root, raw or cooked.

Lettuce – You’ll find either a Romaine, Butterhead, Green Leaf or Little Gem head of lettuce.

Delicata Squash – times two!

Mixed Tomatoes – Yes, the yellow and green striped variety are ripe!  Those are green zebras, and are super sweet even though they’re green.  We’ve also included brandywine heirlooms and Rutgers beefsteak varieties.

Rio Grande Russet Potatoes

Rainbow Bell Peppers

Listada di Gandia Eggplant

Walla Walla (Spanish) Onions

radish

Row of recently germinated radishes

Lemon Cucumbers and/or Green Cucumbers

What’s happening on the farm:

With less than six weeks to go, almost all of the fall crops have been planted.  If all goes well, this fall you will taste our broccoli, spinach and cabbage.  We are also growing celery for the first time, and have been watching it inch up for many weeks.  Celery will need 100 days to reach it’s full height.

Radishes are our quickest growing vegetable, with some varieties maturing in just 25 days.  This fall we are growing more of the pink beauties from springtime, as well as a purple variety and some “french breakfast” reds.  Farmers Andy and Kim have been “succession planting” one row per week to spread out in your October boxes.

Watermelon Radish + Carrots Salad with Sesame Vinaigrette– by Vegan Miam

ingredients
2 small watermelon radishes, sliced thinly, and cut in half into half circles
1 medium carrot, julienned
1 1/2 tablespoons apple cider vinegar
1/2 tablespoon cold-pressed coconut oil
Pinch garlic powder
1/2 teaspoon toasted sesame oil
1/2 teaspoon tamari
1/2 teaspoon vegan sugar
1 teaspoon toasted sesame seeds (white or black)
Sea Salt and Pepper to taste
instructions
Prepare to julienne carrots and slice watermelon radishes and place them in a medium bowl.
Whisk vinegar, coconut oil, garlic powder, toasted sesame oil, tamari, and sugar in a small bowl until it starts to emulsify.
Pour your vinaigrette over the vegetables. Mix, add sesame seeds and season with salt and pepper.
Refrigerate for at least an hour, covered with a lid to allow the salad marinate and serve immediately.

watermelon-radish-carrots-2

Box #16: Delicata, Delicious!

Animal Place News

Have you watched the video of the hens preparing for flight to New York?  It’s rad!  For all the latest hen updates, check out the Animal Place website.

What’s inside:

Delicata Squash – Incredibly sweet flavor and superbly delicate flesh.  The skin is edible, so it’s not necessary to peel them unless you prefer it.  We will likely give you another squash next week, so hold out if you need more for a big recipe.  They store just fine for a few weeks at room temperature.

Rainbow Chard – may still be bitter.  When in doubt, cook them to neutralize the flavor.  The recipe below is a great example of how to use the greens.andy delicata

Cherry Tomatoes

Rio Grande Russet Potatoes

Rainbow Bell Peppers

Red Onions

Beets

Lemon Cucumbers

Yellow Squash or Green Zucchini

What’s happening on the farm:

We welcome farm intern Kim Waits all the way from the Washington, DC area, where she tended a home garden for her family.   Kim is a substitute elementary school teacher, and has also traveled as far as India and Mexico for education-related service.   Kim will be farming with us for the rest of the growing season, and hopes to use this agricultural experience on her Peace Corps assignment in 2014 – 16.

Kim Tunnels

Roasted Delicata Squash Veggie Bowl – by Love & Lemons

serves 2

INGREDIENTS:

Ginger Miso Gravy recipe, from The First Mess (click to go to it)
1 delicata squash, sliced into approx. 1/4 inch slices
1/2 package tofu, cubed
1 cup crimini mushrooms
splashes of rice vinegar
1 bunch kale (or use the chard in this week’s box!)
olive oil
salt & pepper
1 cup (or so) cooked brown rice
pinches of red pepper flakes
toasted almonds and sesame seeds
a few scallions, chopped

METHOD:
Preheat oven to 400 degrees.

Drizzle squash slices with olive oil, salt and pepper, and roast for approx 20-25 minutes or until golden brown around the edges. (the time in your oven may vary). I also roasted my tofu cubes (with olive oil, salt & pepper) at the same time on a second baking sheet.

Make the gravy recipe. Reserve the leftover bits of garlic, etc, after you strain it.

Heat a bit of olive oil in a medium sized skillet. Add mushrooms, salt, pepper and the reserved bits from straining your gravy. Cook stirring occasionally until they’re golden and soft, about 8-10 minutes. Deglaze the pan with a splash of rice vinegar (or white or red wine), and continue cooking for another few minutes. Remove from the pan and set aside.

You can either chop and cook your kale in the pan with your mushrooms or roast it in the oven. I have this new lazy technique where I take the whole bunch, drizzle it with a little olive oil and salt, and put the whole thing (bunched up) in the oven during the last few minutes of my roasted squash (for 5-8 minutes or so). Watch it and take it out when it’s wilted and the edges are just a bit crispy. Remove from the oven and chop it.

Assemble your bowls with rice, veggies, tofu, and toss with some of the gravy. Top with almonds, sesame seeds & scallions and serve with the rest of the gravy on the side.

delicatasquash2-loveandlemons

Box #15: Hens Take Flight Today!

Animal Place News

We are excited to announce that 1,150 of the 3,000 hens saved will be jetting in style across the country to sanctuaries and shelters on the east coast! A private donor is footing the bill, ensuring that no money is taken from the care of the animals at the sanctuary.  Animal Place will be flying the hens out September 4th with a New York arrival on September 5th.   Read more and leave a comment on MSN or the front page of Sacramento Bee.


What’s inside:

Rainbow Chard – bitter?  Maybe.  Farmer Greg says the raw leaves burn his throat, Farmer Steph doesn’t notice it much.  When it doubt, cook the greens to break down the bitterness.  Try out the recipe below, by one of our very own Animal Place staffers.

Rio Grande Russet Potatoes – Not your average russet, Rio Grande has elevated levels of antioxidants.  Great as a baked potato or fixed anyway you like them.

Rainbow Bell Pepperspeppers

Red Onions

Beets

Cherry Tomatoes

Lemon Cucumbers and Green Cucumbers

Yellow Squash

Parsley

What’s happening on the farm:

School is back in session, and Animal Place enters its second season as a Farm to School partner.

Farm to School is a national USDA funded program that connects schools and local farms with the objective of providing access to healthy food, improving nutrition and providing education in the areas of health, nutrition and agriculture.  During our harvest season, we stock an after-school vegetable cart twice per week, making healthy, whole foods accessible to children and their families for free or by donation.  Animal Place newsletters, which promote the benefits of a plant-based diet, are available alongside the fresh produce.

Twice per year, the students of local schools are invited to visit Animal Place for a tour of the animal sanctuary and veganic farm.  Students learn about plants, insects and food production with hands-on farm activities.  In contrast, the sanctuary’s animal ambassadors present the sad story of agriculture based on animals.  In a community that celebrates animal slaughter with youth agriculture programs like 4-H, it is crucial that children are exposed to the reality of animal suffering and the alternative of more compassionate ways to live and to farm.

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Sautéed Ruby Chard – by Plant Based on a Budget

Ingredients

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 bunch swiss chard leaves
  • 1/2 small yellow onion
  • garlic salt, to taste

Method

In a large pan or wok, add olive oil, onion and garlic. Cook over medium heat until onions become translucent. Remove the garlic and discard. Add the chopped Swiss chard leave and saute until soft, about 5 minutes. Season with garlic salt, to taste. Cook until the leaves are wilted. Serve immediately.

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