Healthy Food for All by Laura and Rene Nuss-Candeda, Members, Tuv Ha’Aretz CSA

The current “battle” between organic and non-organic foods has never been so hotly discussed. While most of the population eats conventionally produced, mainstream fruits and vegetables generated on gigantic factory farms (agribusiness), a few pockets of the general population have … Continue reading

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November 1, 2016 Share

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Radicchio, Escarole, Cauliflower, Sweet Potatoes, Leeks, Bok Choi, White Salad Turnips and Red Kale
FRUIT SHARE – Mixed bag of Bosc Pears, Red & Golden Delicious Apples

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Get Crispier Roasted Vegetables

Ali Siegel, food52.com
Here’s a tip from Serious Eats’s J. Kenji López-Alt that was so simple yet so helpful, we didn’t want you to miss it: The trick to browner roasted vegetables that are anything but limp isn’t a secret ingredient or special tool—it’s time.
It starts with the fact that high heat + dryer ingredients = better chance of caramelly, browned bits. And it’s employed on a cooking technique where caramel-crisp is what we’re going for. Kenji recommends you leave cut vegetables uncovered in the refrigerator overnight; by drying them out, you’re ensuring that they’ll brown nicely when you roast them the next day.
Leaving cut vegetables uncovered in the fridge overnight is an extra step that involves a little additional planning, but it will give you exactly what you were going for when you decided to slip some vegetables into the hot oven.

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Use The Whole Vegetable: Waste Less, Discover Recipes You Never Knew Existed

by Alison Spiegel, huffingtonpost.com Alison Spiegel is a food writer and editor, a traveler at heart and a lover of croissants. Food waste is a huge problem, and that’s an understatement. According to World Bank estimates, up to one-third of … Continue reading

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October 20, 2016 Share

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White Salad Turnips, Leeks, White Potatoes, Green Beans, Kale, Farmer’s Choice Item(s)

FRUIT SHARE – Mixed bag of Bosc Pears and Red & Golden Delicious Apples

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American History Through Squash

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by Sarah Dickert, Smithsonian National Museum of American History, americanhistory.si.edu Sarah Dickert was an Intern with the National Museum of American History. As a natively grown vegetable cultivated by the Wampanoag Indians, squash holds a special place in American history. … Continue reading

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October 13, 2016 share

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Arugula, Fennel, Onions, Sweet Potatoes, Green Kale, Lettuce – Either Red Boston or Red Batavian, Green Beans

FRUIT SHARE – Mixed bag of Bosc Pears, Empire & Red Delicious Apples

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The Festival of Sukkot

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by Travey R. Rich, Judaism101, jewfaq.com Tracey R. Rich is the database administrator for a Jewish charitable organization and the co-author of several legal reference texts. She writes and maintains jewfaq.org herself. The Festival of Sukkot begins on the fifth … Continue reading

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Full of Beans Dorrie Berkowitz, Member, Tuv Ha’Aretz CSA

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Dorrie Berkowitz is a freelance editor and writer. She is a veteran CSA member who lives in Whitestone with her husband and a very large cat, and she loves to cook for family and friends. And yes, she gets a … Continue reading

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October 6, 2016 Share

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Carrots, Red Kale, Butternut Squash, Leeks, Salad Tomatoes, Arugula,
Red Boston Lettuce
FRUIT: Cortland Apples and Bartlett / Bosc Pears

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