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Cromwell Valley CSA Newsletter |
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(Picture courtesy of Flickr user thebittenword.com.) |
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August 29, 2010 |
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Cromwell Valley Park offers a number of fun and educational workshops throughout the season. Check out the full calendar online. Weve highlighted a few of the upcoming workshops below. Sign up now to reserve your spot for any of these fun activities down on the farm! For any programs not indicated as sponsored by CVCSA, you can contact the park office at 410.887.2503 or email info@cromwellvalleypark.org for more information or to reserve your spot. Unless otherwise noted, payment must be made to CVP within 5 business days of your reservation, or the reservation will be yielded to the waiting list. All payments are donations and non-refundable unless CVP cancels the program. Make checks payable to: Cromwell Valley Park Council (CVPC). Mailing Address: Cromwell Valley Park, 2002 Cromwell Bridge Road, Baltimore, MD 21234. For programs sponsored by CVCSA, email molly.amster@gmail.com to reserve your spot or get more information. Workshop details are below: SATURDAY SEPTEMBER 4 Its Monarch Migration season! Learn about the monarch migration and participate in Monarch Watchs tag and release program for use in the classroom. Reservation required. FREE FOR TEACHERS! SATURDAY SEPTEMBER 4 & SUNDAY SEPTEMBER 5 The Cromwell Valley Park Council is pleased to host the Towson ARTS Collective Arts in the Park days showcasing local fine artists, fine crafters, literary art, music, wine food, and classic cars. The event will take place on the front lawn of the Sherwood House. $5 per car donation. SATURDAY SEPTEMBER 11 & 25 Well capture, tag and release monarchs as they head south for the winter. If the Monarchs dont cooperate, well settle for any of our beautiful butterflies. Ages 7 to 12. Reservations required. $2 members/$4 non-members. TUESDAY SEPTEMBER 14 Join the Cromwell Valley CSA staff for an exciting tour of the farm and have a blast playing games to learn about organic agriculture. Ages 5 - 10 yrs with parent. Reservations required. $3 CSA Shareholders/$5 non-shareholders. WEDNESDAYS, STARING SEPTEMBER 15 Calling all 4th through 6th graders! We will meet on 9/15, 9/29, 10/13, 10/27, 11/10 & 11/17 from 4 PM to 5:30 PM. Give your child the opportunity to expand their imaginations and knowledge as they explore the wonders of nature while learning what we can do to help protect our Earth. Make sure your child dresses for the weather and is wearing shoes to hike in. This is a drop off program - parents need not attend. Reservations required. $15 members/$20 non-members. SATURDAY, SEPTEMBER 18 A story time designed for both parents & kids. Enjoy listening to a story and interacting with a live animal. Use teamwork in a challenge or game and work together on a craft. Ages 3+. Reservations required. $2 members/$4 non-members WEDNESDAYS, STARTING SEPTEMBER 22 Sign up for all 6 classes - 9/22, 9/29, 10/6, 10/20, 10/27 & 11/3. In each class, you and your pre-schooler will investigate a different topic through hands-on activities, stories, crafts and hikes. Be sure to dress for the weather, including sturdy shoes. Ages 3 - 6 with parent. Reservations required. $15 members/$20 non-members for all 6 sessions. WEDNESDAYS, STARTING SEPTEMBER 22 We will meet on 9/22, 10/6, 10/20, 11/3 & 11/17. We will explore a different nature or farm theme with a brief lesson, hands-on games or crafts, and outdoor exploration. Parents are welcome to share in the fun & exploration, but not required to attend unless your youngster needs a little extra help. Children should dress for the weather, including sturdy shoes. Reservations required. $15 members/$20 non-members. FRIDAY, SEPTEMBER 24 TO SATURDAY, SEPTEMBER 25 Introduce your family to the camping experience close to home. Program will include an evening campfire and night hike. Families should provide own camping gear, BUT if you need a tent, REI has donated 4-four person tents for your use (call to reserve). BYO supper and breakfast will be provided. Rain date is Sat. 9/25 to Sun. 9/26. Reservations required. All ages. $15 members/ $20 non-members families. SATURDAY, SEPTEMBER 25 Its Monarch Migration season! Help us catch and tag Monarch butterflies and send them on their journey to Mexico. Learn the Monarchs story: poison, disguise and international travel. A great citizen science activity. Families - ages 5+. Reservation required. $2 members/$4 non-members. |
Highlights in this issue:· Food Profile · Upcoming workshops · Recipes |
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Upcoming Workshops |
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Sign up and mark your calendars for some of the great fall workshops at Cromwell Valley Park or CVCSA! |
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Head down to the farm for Arts in the Park, a Towson ARTS Collective event. |
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recipes |
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With all the squash weve been getting, I thought a few more squash recipes were in order. I also realized that I mistakenly duplicated a link in the last newsletter and didnt provide the link for Summer Squash with Tomatoes and Basil. Ive provided the correct link below. Im also including a recipe for Green Bean and Potato salad that went over really well last year, just in case you want something new to try with those delicious green beans weve been getting. Ill be making some this afternoon. Enjoy! Summer Squash with Tomatoes and Basil - http://recipes.health.com/recipes/1733575-summer-squash-with-tomatoes-and-basil Zucchini Verrines with Tahini Dressing (This one calls for zucchini but I would guess that any of the summer squash weve been getting would substitute well.) - http://www.vegetariantimes.com/recipes/11316 Grilled Panzanella Salad with Bell Peppers, Summer Squash and Tomatoes - http://www.epicurious.com/recipes/food/views/Grilled-Panzanella-Salad-with-Bell-Peppers-Summer-Squash-and-Tomatoes-232545
Potato and Green Bean Salad To make the dressing, whisk mustard, honey and vinegar in a large bowl with a cover. When potatoes and beans are room temperature, add to the dressing along with the parsley and egg. Tightly cover and toss until everything is coated. Add salt and pepper to taste. Refrigerate until ready to serve. (I like to serve mine at room temperature, but its good straight from the refrigerator, too.) Note: For an easy vegan version, leave out the eggs and substitute agave or other sweetener.
If youd like to share any recipes with us, whether theyre yours or ones youve found in a magazine or online, feel free to send them to me at newsletter@cvcsa.org and Ill include them in upcoming newsletters. |
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Bell Peppers by Maggie Beetz |
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There are multitudes of different kinds of peppers- some hot, some sweet, and most quite delicious. Some of the most popular peppers are the brightly colored red, green, and yellow bell peppers. Bell peppers, also known a Capsicum, can also be orange, purple, white, and even rainbow (when harvested between stages of ripening).
Bell peppers contain the recessive gene that eliminates capsaicin, which causes other peppers to be hot, according to the Worlds Healthiest Foods (whfoods.com).
While their taste depends largely on growing conditions, green peppers are typically less sweet than their red, orange or yellow counterparts. All peppers are typically sweetest when allowed to fully ripen on the plant, though green peppers are more likely to be described as bitter.
Fun Fact-- Did you know paprika is just ground up dried peppers?
Growing Peppers
Bell peppers are easy to grow and are commonly found in North and Central America and across Asia. Peppers are best started indoors because seeds can be difficult to germinate and seedlings grow slowly. As a result, many growers get seedlings from local garden stores. Peppers dislike frost and thrive in hot weather, although they do require moist soil. (Source: Gardenersnet.com/vegetable/pepper)
Nutrition
Red peppers are extremely high in vitamins A and C. While still nutritious, green peppers contain about half the vitamin C. Red peppers are also notable because they contain lycopene, an antioxidant credited for warding off some cancers. Peppers are low in saturated fat, cholesterol, and sodium.
Uses
These colorful vegetables are incredibly versatile and each can bring its own unique taste to meals.
Bells are crisp when ripe and delicious when consumed raw. They are a great addition to salads, salsas, pasta salads, and sandwiches. When cooked, peppers are great in soups and sauces. They are also tasty grilled, stuffed, baked or sautιed.
Red peppers can be made into a delicious pasta (or pizza!) sauce, perfect for people who dislike tomatoes or need to avoid high-potassium produce.
Recipes
Grilled Veggies Kabobs
Chop up chunks of your favorite veggies (peppers, squash, cooked potatoes, mushrooms) and soak them for 2 hours in the following marinade:
· 1/2 cup olive oil · 1/2 cup lemon or lime juice · 1/4 cup water · 1/4 cup Dijon mustard · 2 tablespoons maple syrup · 2 tablespoons minced garlic · 2 tablespoons chopped fresh basil leaves · 1/2 teaspoon salt · 1/2 teaspoon freshly ground black pepper
1. Marinade can be prepared and refrigerated up to 7 days in advance. 2. Thread vegetables onto skewers, alternating colors. (Soak wooden skewers in water for 30 minutes beforehand.) 3. Cook skewers on preheated grill until vegetables are lightly charred all over, about 10 minutes, basting with reserved marinade and turning occasionally.
(Recipe adapted from: http://www.foodnetwork.com/recipes/bbq-with-bobby-flay/veggie-kabobs-with-herb-and-garlic-marinade-recipe/index.html)
Stuffed Bell Peppers
· 4 peppers · 1 tbsp. olive oil · 1 sm. onion, chopped · 1 clove garlic, minced · 1 tsp. oregano · 1 tsp. basil · 2 carrots, julienned · 1 c. peas, fresh or frozen · 1 tomato, diced · 1/2 c. finely chopped walnuts · 1 1/2 c. cooked brown rice · 2 to 3 c. tomato sauce (your favorite bottled or homemade)
1. Preheat oven to 350 degrees. Wash and clean peppers. Cut off tops and remove seeds and membrane. Place prepared peppers on steamer rack in wok or Dutch oven and steam 3 to 4 minutes. 2. Meanwhile, heat oil in wok or large skillet, add onion and garlic. Sautι 1 minute. Add herbs, carrots and peas. Continue to cook 3 to 5 minutes or until carrots are tender, stirring constantly. Reduce heat and add the tomato, walnuts, brown rice and 1/2 cup tomato sauce. Heat through. 3. Stuff mixture into peppers. Spread 1/2 cup sauce in bottom of baking dish. Stand peppers upright. Pour remaining sauce over the tops of peppers. Bake in oven for 30 minutes.
(Recipe from: www.cooks.com) |