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Hello
Spring is upon us. And even though our global market allows for fresh greens year round, I always associate spring with garden fresh greens for
my salads.
If you're a cook or just love seasonally fresh produce, the farmer's markets are exploding with fresh greens, fruits, vegetables & herbs. It marks the beginning of a wonderful time of year for produce.
I highly recommend supporting your local farmer's markets. The bounty is fresh and more importantly, it is grown locally. Most growers are
certified organic or if not certified, they are growing without using pesticides. Certification is a long arduous process that takes years and fyi, California's certification standards are higher than the federal standards.
For first-time farm certification, the soil must meet basic requirements of being free from use of prohibited substances (synthetic chemicals,
etc) for a number of years. A conventional farm must adhere to organic standards for this period, often, two to three years. This is known as being in transition. Transitional crops are not considered fully organic.
To be labeled organic, all fresh or processed foods sold in the United States, including imports, must be produced according to the national organic standards and certified by an inspection agency accredited by the USDA.
They must keep daily records, and be inspected annually by an accredited certification agency. All companies that manufacture organic food products must follow strict requirements. The requirements include prohibiting the use of
irradiation, toxic synthetic pesticides and fertilizers, genetically engineered (ge) seeds or other materials. The use of
fresh manure
requires a waiting period of 90 to 120 days before harvest.
For more information on certified organic
click here
So
as you are planning your garden or your next meal, I'd like to introduce you to or at
least remind you about a wonderful fun pretty and mild tasting leafy
green. It goes by many names such as corn salad, lamb's lettuce and
more commonly on the west coast as m�che.
Much love,
Julie
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Easter Dinner For The Needy: |
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M�CHE |
We had a wonderful time serving Easter dinner to our less fortunate neighbors on April 11th.
We had about 30 volunteers join us, many new to our group. We shopped, chopped, prepped and served dinner to about 350 guests.
The menu included, garden fresh salad, baked glazed hams, fresh sauteed green beans and carrots, macaroni and cheese (some of the best I'd ever tasted) and homemade cupcakes and brownies baked by some of our volunteers.
In conjunction with the Alpha Project, we served dinner to the residents of the Metro Hotel which houses 200 of San Diego's mentally and physically disabled.
We also set up tables downtown and served meals to another 150 guests, many of whom remembered us from past dinners.
The guests were so appreciative. One guest even gave me a thank you note saying without us she wouldn't have had an Easter meal.
Several of our volunteers brought their own children and others brought their nephews to help serve. We had a group from Helix High School's cheer squad join the fun as well.
We are planning our next event for June.
We'd love to have you join us. So if you've thought about volunteering and just haven't gotten around to it here's your chance! Just reply to this newsletter and I'll keep you in the loop.
Thanks again to all our volunteers and our donors. Without each of you, this wouldn't be possible.
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M�che is heavenly delicate, often described as being dear as a bunch of violets, and makes its public appearance in soft clusters called rosettes.
The velvety finger-like leaves may be broad or narrow, medium or dark green, spoon-shaped or round. This very special variety of lettuce offers a very unique green-flavored, slightly sweet, nutty, exceptionally mild taste and is said to
perk up the spirit like a spring rain. Marketed in attractive "bunchlets", the entire plant is edible.
The French understandably call m�che "doucette", meaning "little sweet one". This mild leaf is regarded as a beloved harbinger of spring not only in France, but also in Britain, Holland, Italy, Belgium and Germany. The name "lamb's
lettuce" is derived from its leaves resembling the size and shape of a lamb's tongue. Many fetching names have been given to this ancient salad, but the French certainly have given this tender, succulent green its most suitable and
descriptive name.
Cultivated since Neolithic times, the actual place of m�che's origin has been obscured through the ages, but France is favorably credited by researchers for providing the beginning of its delicious roots. At one time, m�che was hard to
find in America, but the ideal oceanic climate of the Salinas Valley in California makes this extraordinary lettuce readily available. Because this m�che is field-grown, it develops a superior flavor and grows in lovely rosettes.
Epic Roots of California is a major m�che producer and sells to Whole Foods among other retailers.
I
would like to thank
Specialty Produce for the facts and history above.
As well as for their steadfast support of my charity work by always
donating the produce to our feeding the needy meals. Thank you Bob,
Roger and Richard Harrington. |
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KITCHEN ADVICE:
How to Dressing a Leafy Salad:
The perfect vinaigrette can make the difference between an OK tossed salad and a great one, but it's important to resist the temptation to add too
much and end up with soggy, wilted greens. We use the following formula: Lightly pack the greens into a 4-cup measuring cup. Figure on 2 cups of lightly packed, washed, torn greens for each person and add 1 tablespoon of vinaigrette for
every 2 cups of greens.
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Nutritional Information
Per Serving Calories 209
Calories from Fat 141
Total Fat 16g
Saturated Fat 3.25g
Cholesterol 11.5mg
Sodium 382g
Potassium 399mg
Carbohydrates 11.5g
Dietary Fiber 4g
Sugar 6g
Net Carbs 7.5g
Protein 7g
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RECIPE OF THE MONTH:
M�CHE SALAD WITH PEAR, GOAT CHEESE, BEETS & WALNUTS
VINAIGRETTE:
2 Tbs balsamic vinegar
1 tsp honey
� tsp dijon mustard
� tsp salt
1/8 tsp freshly ground black pepper
� cup canola oil
SALAD:
1� ounces thinly sliced pancetta (about 5 slices), chopped
2 medium cooked beets, cut into �-inch cubes
8 cups m�che
1 large Anjou pear, cored and sliced
3 ounces goat cheese, cut into �-inch cubes
� cup toasted walnuts, coarsely chopped
� tsp toasted coriander seeds, crushed
1. To make vinaigrette: In a medium bowl, whisk together vinegar, honey, mustard, salt and pepper. Gradually whisk in oil until blended; set aside.
2. To make salad: Bring a small saucepan of water to boil; add pancetta and boil 2 minutes. Drain; pat dry with paper towels. Heat a small skillet over medium heat. Add pancetta; cook, stirring constantly; until crisp, 4 to 5 minutes.
Drain on paper towels.
3. In a small bowl, combine beets and 1 Tablespoon dressing. In a large bowl, toss m�che with remaining dressing; divide among 6 salad plates. Top each salad with pancetta, pear, cheese, walnuts, and beets; sprinkle with coriander
seeds.
Servings: 6
Weight Watcher POINTS: 6.5
from: www.RecipeGirl.com
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Next month you'll hear about therapy dogs. |
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