Week 18 - Good Natured Family Farms

WHAT’S IN THE GNFF CSA BAG FOR September 27th, 2011*
ITEM
GROWER
LOCATION
QUANTITY
GNFF Red Pepper Aioli Sauce
Chef Mark Mollentine
Shawnee, KS
1 bottle
GNFF Delicata Squash
Twin County Farms
Rich Hill, MO
1 each
Louisburg Apple Cider
Louisburg Cider Mill
Louisburg, KS
½ gallon
GNFF Golden Acorn Squash
Twin County Farms
Rich Hill, MO
1 each
GNFF Carving Pumpkin
Dan Kuhn Farms
Courtland, KS
1 each
GNFF Assorted Apples
Twin County Farms
Rich Hill, MO
3 pounds
GNFF Potatoes
Twin County Farms
Rich Hill, MO
5 pounds
GNFF Peach Wood
Bader Farms
Bader, MO
1 bundle
GNFF Bok Choy
Wayne Mezlin Family Farms
Rich Hill, MO
1 bunch
*
Due to growing conditions, availability, and Mother Nature, items are subject to change without prior notification.
RECIPE OF THE WEEK
Peach Wood Smoked Salmon
We hope the CSA newsletters
provided a look into the lives of
our family farmers, nutritious
recipes, introduced you to new
fruits and vegetables, current
food events, people behind the
scenes, and most importantly a
connection to the land and food
that nourishes us.
Chef K and I have enjoyed the
weekly discussions and writing
of the newsletters.
We hope you will join us for the
Hen House Holiday Celebration
th
th
October 29 and 30 at the
Overland Park Convention
Center. We will be at the booth
with the red barn, farmers, and
lots of farm fresh foods.
On grill build a fire using charcoal briquettes. Allow the coals to
turn gray and ashy. Add the GNFF Peach Wood and wait for the chips
to smoke. Season both sides of wild caught Salmon with salt and lemon
pepper. Smoke salmon on grill until fillets turn opaque and are cooked
through, about 15-20 minutes. Remove from grill and cover with GNFF
Chef Mark’s Red Pepper Aioli sauce. Cover with foil and set aside.
Fill a large stockpot with water. Add 1 pound of GNFF Potatoes
and bring to a boil. Reduce heat and simmer until fork tender, about 1520 minutes. Drain. Quarter potatoes and stir in 1/4 stick of butter.
Season, to taste, with garlic salt and freshly ground pepper. Serve with
salmon.
Chef K- Bistro Kids
See you there!
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_____________________________
Know Your Food Know Your Farmer________________________
DAN KUHN
Dan Kuhn, local pumpkins from Courtland, KS
The Depot Market was founded in 1979 when Dan Kuhn, a Kansas City native, rented an apple orchard and
began to sell apples in the North Central Kansas area. Kuhn graduated from Kansas State University with a
degree in crop protection and wanted to leave the city behind and operate his own business.
The business soon grew out of the little apple packing shed, and has expanded to include a seasonal variety of
fruits and vegetables, all grown in the Courtland area. In 1989 Dan purchased the historic Santa Fe Rock
Island Train Depot and converted it into a retail store. The Depot Market now opens its doors in June with
tomatoes, melons, and a variety of other produce.
Pumpkins and fall decorating items are now a major part of The Depot Market business. Each year,
approximately 120 acres of assorted pumpkins, squash and gourds are planted and harvested. Recently The
Depot has seen an increase in "oddball" varieties including Australian Blue Pumpkins
and Red Warty Things.
Bok Choy and Apple Recipe
Here is a quick and delicious side dish. The apples are a nice complement to the bok choy.
Bok Choy with Apples
1 ½ pounds bok choy
1 tablespoon peanut oil
¼ cup onions, cut in slivers
1 teaspoon freshly grated ginger
1 tart apple, cut in cubes
1-3 tablespoons vegetable broth or water
½ teaspoon salt
Cut leaves off the bok choy stems. Slice stems on the
diagonal. Cut greens into ribbons. Set aside. Heat oil
in a large skillet or wok over medium-high heat. Add
onions and stir fry for 1-2 minutes. Add ginger, then
bok choy stems and apples. Stir in as much broth or
water as needed to prevent scorching. Stir-fry for
approximately 5 minutes. Add bok choy greens,
sprinkle with salt, and stir-fry until just wilted. Serve
immediately. Serves 4.
Recipe from Rolling Prairie Cookbook
Our Locally Grown Russet Potatoes are grown by the May Family Farm in Ulysses, KS.
They are packed about 25 miles from their farm in Nebraska.
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BEHIND THE CSA SCENES___________________________________
Chris Shea
____________________________________
Chris Shea joined the Good Natured Family Farms team in the summer 2010 and is currently Director of Operations.
Chris’s vast experience in the food industry is a tremendous asset to growing Good Natured Family Farms.
Chris designed and set up our distribution facility and implemented the infrastructure and logistical systems. Chris
oversees the day to day operations of ordering and receiving products, managing and training employees, product
quality control, solving problems, and develops market strategies to help the farms sell more local farm fresh foods.
Chris ensures your CSA bag of farm fresh foods is the freshest, highest quality, and delivered on time.
Chris also administers overall inventory management, productivity, scheduling, accuracy, and quality assurance to for
GNFF foods delivered to Sysco KC and GNFF’s Kellogg projects including Farm to School and Farm to Church.
Chris’s dedication and belief in GNFF’s mission is demonstrated daily- from driving to the farm to pick up produce to pick
up produce while the farmers are still harvesting, taking his sons to the church to help paint the new fresh market store,
to remembering a special gift for the farmer hosting a farm tour.
An extra bonus to Chris joining our team is his talented wife Lisa. Lisa is a gifted graphic designer. In addition to raising
three kids, a graphic designer for the Independent Magazine, she gives unselfishly of her time to design the GNFF
marketing materials, magazine ads, and training manuals.
Chris’s moto is “you are only as successful as the team” whether it is your team at home or at work.
The most important ingredient in Food Day is YOU!
Food Day will be October 24—in 2011 and in years to come. Food Day seeks to bring together Americans from all walks
of life—parents, teachers, and students; health professionals, community organizers, and local officials; chefs, school
lunch providers, and eaters of all stripes—to push for healthy, affordable food produced in a sustainable, humane way.
We will work with people around the country to create thousands of events in homes, schools, churches, farmers markets,
city halls, and state capitals.
Food Day is backed by an impressive advisory board that includes anti-hunger advocates, physicians, authors, politicians,
and leaders of groups focused on everything from farmers markets to animal welfare to public health. But the most
important ingredient in Food Day is you—and we invite you to organize an event and help make Food Day a success.
For more information on how you can get involved please visit www.foodday.org
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We Need Your Feedback!
You will be receiving – from your employer’s cCSA volunteers, an electronic survey to provide all of
us the essential feedback to continue the program. It is needless to emphasize the importance of the
survey: it assures your input assisting us to tweak the program, correcting course as necessary, and
planning next year’s cCSA to bring once again the best loca l food you can find within 200-mile radius
from Kansas City! Please answer fill the survey, and provide additional comments as you feel as
necessary to improve the program.
Of course, beyond filling the electronic survey, if you want to contact us, fee l free to send your
feedback to us at [email protected].
We are very thankful to you and hope as we share our bounty with you, you found nourishment and enjoyed the
program.
Otavio Silva
Thank You CSA Members
As we are preparing for our last CSA of the season, I’d like to take a moment to personally thank our team mates;
Otavio Silva, Chris Shea, Mike Hoey, Chef K, and our summer intern Laura Lindsey, all the CSA ambassadors, and all of
our CSA members for making this year’s CSA a huge success. We had close to 500 members this year. We hope that
you have enjoyed the products you have received from local family farms. They have certainly enjoyed bringing them
to you. Our CSA is an extension of our Buy Fresh Buy Local program. By supporting local family farms, we help keep the
small family farm in business, preserve the environment, and enjoy the very freshest & finest tasting products
available in our markets. These programs help us promote long-term sustainability that is environmentally friendly.
We are currently supporting over 150 family farms within a 200 mile radius of Kansas City. Even though the busy
summer growing season is coming to an end, remember you can find local Good Natured Family Farm products
throughout the Hen House Markets and Balls Price Choppers all year long!
A special thanks to the WKK Kellogg Foundation for supporting our CSA, Farm 2 School, and Farm to Church work.
Diana Endicott, wishing you a Good Earth, Good Food, Good Life
GNFF CSA is partially funded by the W.K. Kellogg Foundation
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