Week of October 1, 2018

Produce for this First Week of October 2018

Romaine Lettuce,  Tomatoes,  Carrots,  Roma Beans,  Fennel,  Kale or Chard, Italian Dandelion Greens

New reseach from the University of Texas this week shows that honeybees exposed to glycophosphate, the active ingredient in Roundup, lose some of the beneficial bacteria in their guts and are more susceptible to infection and death from harmful bacteria.  Scientists believe this is evidence that glycophosphate might be contributing to the decline in honeybees and native bees around the world, leading to colony collapse. Corn, soybeans, cotton, squash, canola, alfalfa, sugar beets, papaya, some potatoes, some apples, some salmon, are among the most commonly genetically modified foods.  This genetic modification allows the foods to have applications of glycophosphate, or Roundup, to kill the insects feeding on them.  This study was published in the journal Proceedings of the National Academy of Sciences.  Pollinating insects, like honeybees are necessary for plants to  “set fruit” and therefore produce the food we eat.  Pollinating insects are endangered globally, with a particularly steep decline over the last 40 years.  An extensive study done over three years at Lund University in Sweden has found that organic farming methods can contribute to halting the pollinator decline.  This beneficial effect is due to both the absence of insecticides and a higher provision of flower resources. (Source: American Association for the Advancement of Science via EurekAlert)

 

 Fennel Salad with Walnuts and Avocado

1/2 tsp Dijon mustard

fresh squeezed lemon juice

1/4 cup any type of pesto

4 cups lettuce or kale

1 fennel bulb, very thinly sliced

1 small avocado, diced

1/3 cup toasted walnuts

sea salt and freshly ground pepper

 In the bottom of a large bowl, mix Dijon, lemon juice, and pesto.  Add greens and toss to coat. If using kale, lightly massage it with 1/2 tspolive oil before adding to salad bowl. Season to taste with sea salt and freshly ground pepper and more lemon juice if desired.  Serve extra pesto on the side.

adapted from loveandlemons.com

Roma Beans Italian Style

1 quart Roma Beans, sliced diagonally, into 1 inch segments

4 Tbsp butter or olive oil

4-5 cloves garlic, minced

sea salt and freshly ground pepper to taste

1/4 cup freshly grated Parmesan cheese, optional

Heat butter in saucepan over medium heat.  Add garlic and beans and stir to coat with butter.  Turn heat to low and cover pan.  Cook and stir occasionally, until beans are tender, about 10 minutes.  Season to taste with sea salt and pepper and sprinkle with cheese if desired.

Next Week…..Cabbage

 

 A very rainy and foggy week