While I realize this may not be the most timely of posts, it is an important one. I was drafting the latest announcement to our members, you the owners of this Iowa Food Cooperative, and I came across a message I had sent early in the year. It was intended to address the concerns around sparse picking in the way of vegetables, and greens. I recall I checked ‘the Google’ and quickly found a great resource: The National Resources Defense Council (NDRC) has created a great listing by state. In that long-ago email, I posted this same link to Iowa’s in season produce.
As my wife & I have become increasingly dependent upon seasonal food and days get colder, I begin to think about pumpkin-pie and apple cider, and Turkey. Oh yes! Thanksgiving is just around the corner! Our stairs have become an impromptu root-cellar. I have big feet, and I’m always afraid I’m going to make some accidental mashed potatoes as I head downstairs.
According to the NDRC this is what we can look forward to this season:
Apples, Broccoli, Brussels Sprouts, Bunching Greens, Cabbage, Carrots , Celery, Collards, Garlic, Head Lettuce, Kale , Kohlrabi , Leeks, Lettuce Mix, Onions , Oriental Greens, Ornamental Corn, Parsnips, Potatoes, Pumpkins, Raspberries, Snap Peas, Snow Peas , Spinach, Turnips, and Winter Squash.
Lots of good stuff in there. I look forward to this fall season as a close to my first year as board-member and I believe 4th year as conscientious consumer of local foods. What I mean by that is that I have been a fan of the idea for some time, it was about 4 years ago now that Lori introduced me to the bounties of Turtle Farm CSA, an IFC Member by the way, and her passion for ‘Good Eats’ (a nod to Alton Brown there). Well I’ve rambled enough. Here’s to a wonderful upcoming season of thanksgiving. Support your local farmers, and lets not forget those artisans, makers of things too.
When I joined the Coop last year, all that was available made it difficult to make those first choices. Whose eggs? Which bacon? So I just dived right in and chose producers with pretty names. Of course, now I realize there really isnt a bad choice to make, they are all good!
But my first choice on my first order was the one that sealed my loyalty to the Coop. The eggs. Anna’s jumbo eggs to be exact. I realized after cooking those first two eggs that I had never really had good eggs before. Those eggs were so good, they didn’t even need salt and pepper, or toast, or even bacon. They were so good they had to eaten alone to savor every bite.
Of course, over the last year and a half, I have ordered many items that have become favorites, Griffieon smoked ham hocks, anything from Homestead, (especially the seedlings, only ones to survive this year in my garden!), La Ventosa chicken, Tesdale garlic, Huber carrots, well you get the picture.
So what are your favorites? Must haves? What things do you stay up until 1 am, waiting for the shopping cart to open so you can get it before anyone else?
6 Tblsp. Butter
2 Tblsp. Curry powder
¼ tsp. Salt
¼ tsp. Black pepper
¼ cup lemon juice
2 Tblsp. Brown sugar
Place carrots in a sauce pan and add cold water to cover. Cook over medium heat until tender, 15-20 minutes. Drain and return carrots to pan. Mix butter, curry, salt and pepper and add to carrots in pan. Add lemon and brown sugar. Heat through. Serve.
– Martha Galecki