ISSUE 4

VOLUME 1

JULY 5, 2013

THE

Food for thought, delivered weekly!

Chief Editors Noah Batten, Kris Dub, & Brieanna Britton

gazette!
THIS WEEKS WEATHER

This Week on the Farm

As we celebrate our countrys heritage, we farmers only work two days this week. The produce will still be harvested as usual along with our market stand being open, but, aside from watering, the farmers took a day off for the holiday. At Santa Maria FarmJust two days ago new tools arrived, courtesy of Ms. Avila, one of the staff members here at Supa Fresh. These include a vast selection of essential instruments required to nourish and manage the farm. From shovels to unique gardening rakes, as well as hoes, and gloves, we are now stocked and ready for the season. In another development, Daniel Ness, one of our farm managers, has finished the new design for the official Santa Maria Youth Farm t-shirt. This features a beehive as there are bees at Santa Maria Farm. The new t-shirts should arrive within a week or two. They look great! As you all know this has been a warm week for the most part, and the farmers are getting a taste of what its like to put in a tough day at work on a farm, or, as Katrins dad says, building character. But there are few complaints and nearly all of the farmers have been, as Katrin calls them, rock stars, this week despite the heat. The plants are also feeling the heat and we are about to install an irrigation system at Santa Maria Farm. We bought all of the supplies and, even though Katrin is feeling a bit over her head, we are bound and determined to get this system installed this week. The kids will get to apply a lot of math to this project as they measure and calculate lengths, gallons per minute and learn to increase or decrease water pressure, as well as gain an understanding of basic irrigation. Thats all for this week. We hope you all have a safe and fun holiday weekend. Until next week see you later, tomater!

Sunny All Week Long

81/56*

*on average

Farmer Profile:
Chelsea Hunt
Chelsea is a fun, lovable, and respectable leader here at Supa Fresh. Her decision to work here was instinctual; after hearing Mrs. Dougherty speak at her school, Chelsea jumped at chance to be involved. So far she has been an excellent addition. She is a trustworthy person who stays on tasks and enjoys the company of her fellow coworkers. How does she keep the others on task you ask? Easy. Youre here not because you need to be here, but because you want to be.

Food for Thought

Did you know?

Garlic appears to boost our natural supply of hydrogen sulfide. Hydrogen sulfide is actually poisonous at high concentrations its the same noxious byproduct of oil refining that smells like rotten eggs. But the body makes its own supply of the stuff, which acts as an antioxidant and transmits cellular signals that relax blood vessels and increase blood flow. The power to boost hydrogen sulfide production may help explain why a garlic-rich diet appears to protect against various cancers, including breast, prostate and colon cancer. Higher hydrogen sulfide might also protect the heart. Although garlic has not consistently been shown to lower cholesterol levels, researchers at Albert Einstein College of Medicine earlier this year found that injecting hydrogen sulfide into mice almost completely prevented the damage to heart muscle caused by a heart attack. Source: http://j.mp/garlicthought

Spinach and Roasted Garlic Pesto

Recipe of the week

This Weeks Harvest

Prep + Cook Time: 10 mins Serves: 4 Serving Suggestions: over pasta, grilled salmon or chicken. Ingredients Spinach leaves, washed 10 bunches or two fistfuls Green Chili 1 Garlic cloves 6-10 Salt To taste Olive oil 1 tsp.

Instructions 1. Heat the oil in the pan and add the washed spinach leaves and green chili to it. 2. Stir so that the leaves are coated with the olive oil. 3. Close the lid of the pan and let this steam for 5 min. 4. Dry roast the garlic cloves on a medium flame for 5 min, and let this cool. 5. Grind the steamed spinach leaves with the garlic cloves and salt. 6. Store in a cool, dry container in the refrigerator.
(Source: http://j.mp/pestogarlic)

Sauteed Kale
Recipe of the week Ingredients 1 1/2 pounds young kale, stems and leaves coarsely chopped Directions
Per serving: Calories: 178; Total Fat: 11 grams; Saturated Fat: 1.5 grams; Protein: 6 grams; Total carbohydrates: 18 grams; Sugar: 0 grams Fiber: 3.5 grams; Cholesterol: 0 milligrams; Sodium: 336 milligrams

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise 3 tablespoons olive oil heat to high, add the stock and 2 cloves garlic, finely sliced kale and toss to combine. Cov1/2 cup vegetable stock or er and cook for 5 minutes. Remove cover and continue to water cook, stirring until all the liquid Salt and pepper has evaporated. Season with salt and pepper to taste and 2 tablespoons red wine add vinegar. vinegar

Supa Fresh Salad Mix: Triple-washed and ready to use! Kale: Curly Leaf and Red Russian Garlic Braids: Beautiful and delicious, Made with love by the Farmers. Berries: Marion and blackberry Carrots: Eeh, whats up doc? Swiss Chard: So good, and so healthy! Turnips: These have edible greens! Beets: Dont forget to eat the beet greens! Basil: Makes an excellent garnish on salads! Mint: We dont know when to stop! Seasonal Bouquet: Each bouquet is made with love, as always, by one of our farmers.

(Source: http://j.mp/hotkale)

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8040 SW Durham Rd. Tigard, OR 97224 Contact: Katrin Dougherty 503-307-0633

Visit us on the web! www.supafreshyouthfarm.org