Monday the 21st was summer solstice, the first day of summer, and the longest day of the year. It seems hard to believe because it just doesn’t feel like it should be the end of June. I checked out the official NOAA website and they confirmed what we can all feel, precipitation totals are well above normal. All this wet has me thinking about how much of our bodies, and how much of what we consume is water. We know that drinking contaminated water (even in small amounts) can have lasting harmful or deadly effects on humans. Our bodies are largely water, and so are many of the foods that we eat. It seems that we often deceive ourselves into thinking that we are something stronger or greater than our chemical components. I wonder why we are not more cautious overall about the purity of all the water that surrounds us, because it directly feeds the seeds that will become us.
In your box this week, you have Cucumbers (95% water), Carrots (84% water) Lettuce (96% water) and strawberries (90% water), and a handful of other water dense vegetables…You’ll take these home to eat, and they will become a part of the water that makes up 60 % your body, and 83% of your blood. These vegetables are fed by the soil, air and water. Soil itself is 25% water the (rest is composed of 45% mineral material, 5% organic material, and 25% air) . We can greatly alter how a plant grows by boosting the minerals in the soil by using fertilizers, mainly nitrogen, phosphorus, and potassium. It makes sense that people would need a type of fertilizer to grow also, but we don’t because we get everything we need from the plants we eat, and plants take everything in from their environment. Plants do all of the work to process the basic elements of life and make them available to us. But what about when our plants are feeding from an environment that has lingering chemicals left by pesticides or herbicides?
Glyphosate is the most widely used herbicide in the USA; but you may recognize it by its other name, Roundup. While it’s claimed that Roundup becomes inactive quickly in the soil, a study in the Ecologist found that it is more accurate to say that it is usually absorbed into the different components in the soil (water, mineral, organic, and air). That means it’s still active. So active that glyphosate residues have been found in lettuce, carrots, and barley that were planted a year after the field was treated. A different article in the journal, Environmental Pollution, showed that glyphosate also leaches through the soils; so the molecules may be potential contaminants of groundwater.
This brings us back to the idea of water purity. Now I know I’m preaching to the converted, but even if you go out of your way to eat organic produce, if your neighbor, or farmer across town uses a glyphosate based herbicide, the odds are it will slowly make its way into our soil and groundwater. When you eat vegetables that have grown from soil & water that have been exposed, do we really have any idea what the long term effects are?
Naturalist John Muir once said, “When we try to pick out anything by itself, we find it hitched to everything else in the universe”. And that seems to be the case with the water system. Maybe the unusual amount of rain we are having this year is connected to a greater issue. Either way, the water that keeps falling down on us is the same water that keeps your cucumber crunchy, it’s the same water that is rising out of the ground, and running into our rivers; it’s the same water that is circulating through your body. Nothing is separate from everything else, and we ourselves are, no thicker than water.
Devon Sanders, CSA Coordinator
What’s in the box?
Fingerling Potatoes— 4.50$ (these are real gems, bake and enjoy with butter.)
Garlic Scapes—2.00$ (see recipe)
Fava Beans—3.00$(see recipe)
Walla Walla Onion—1.50$
If you were shopping at the market, this box would cost—26.75$
Garlic Scape Pesto
1 bunch garlic scapes
1 tablespoon of lemon juice
1/4 cup parmesan cheese, grated
enough extra virgin olive oil to blend smoothly
coarse salt and pepper, to taste
Blend garlic scapes, parmesan cheese, and lemon juice in a food processor or blender. Slowly drizzle in the oil with the motor running, and blend until smooth. Add a little more oil if you like yours a little looser, Taste and add coarse salt and pepper as needed. Mix this into your pasta, use for a dip, or spread.
Fava beans have a delicious buttery texture and lovely nutty taste. Although the require a bit more work to prepare, take the time to try this old world favorite. When preparing fava beans you need to first remove the beans from the pod. After you have shucked your beans, dispose of the pods and start a pan of water boiling so that you can partially boil the beans to make removal of the outer shell easier. Fava beans have a outer shell that needs to be removed before you eat them. Boil the beans until they turn bright green (about a minute or so), then remove them, run them under cold water until they are cool enough to touch. Now you need to remove the skin surrounding each bean. Fava beans have what looks like a little seam on one side of the bean. Make a slit in the seam at one end of the bean and then squeeze the bean out. It should pop right out of the skin. Then the beans are ready to use in any recipe.
1.5 cups shelled fava beans (roughly 1.5 pounds unshelled)
1 tablespoon olive oil
1 clove of garlic chopped finely
salt & pepper to taste
In a skillet on medium heat, add oil and garlic and let cook for 1-2 minutes. Add fava beans and sautee for 7– 10 minutes, or until they are done to your preference. Add salt and pepper to taste, and these beans are ready to eat! Good ideas include an Italian inspired cold salad with goat cheese, olive oil, lemon juice , and parsley.
Or throw your cooked beans in a food processor with lemon, garlic, and olive oil and spread them on a piece of toasted French bread. Yummy!
Black Kale Salad
1 bunch of black kale
Several baby onions, thinly sliced
A handful of pitted kalamata olives, chopped or ripped into quarters
1/4 cup of feta cheese
1/2 cup extra virgin olive oil
2 tablespoons of grey poupon mustard
Salt and pepper to taste
Wash your kale and remove the bottom stalk. Chop the rest into 1 inch sections and put into a large bowl. Chop onions and kalamata olives and add to the kale. In a separate bowl mix or whisk the mustard and olive oil together until they are emulsified, pour mixture over the kale, olives and onions. Coat kale leaves completely with the dressing, then and add feta cheese, and salt and pepper to taste.
This salad is best when you make it in at least 6 hours in advance, so that as the kale wilts, it absorbs the dressing. This makes it more tender and easier to eat.