Spring "Superfoods"

I just read this article on the top ten superfoods for spring.  I don't know if they really count as superfoods, but they're definitely good foods, and the article has some nice info on some of the fruits and vegetables that are available now at farmer's markets, as well as recipes for them.  Yum yum!

http://www.care2.com/greenliving/top-10-superfoods-for-spring.html?&page=12#

Making Progress at the Glendora Site

Church of the Brethren
150 South Vermont Avenue

Glendora, CA 91741

Here we are-- a few weeks into working this little plot of land that was begging for cultivation. Bursts of green are now visible even from across the street (a frequented spot of mine nearly every Friday-- the Glendora Public Library).

Arugula is abundant, and so are those red radishes into which Eddie enjoys crunching.

A few more weeks are sure to bring us a grander array of organic goodies.

Check out the seedlings: Diamond Eggplant and Beef Steak Tomatoes.

Which reminds me: I can not believe that I forgot to take pictures of the sweet Fern-leafed Lavender. First of all, I am thrilled that this herb, with which I have never personally had much luck, is coming up. Secondly, if one could ever refer to a seedling as "cute," then this is the one. But, I digress.

One can always find ways to improve. Here, Annette is trying to figure out how to make the drip irrigation system a bit more effective.

 We realize that the trip out to Glendora may not be the most convenient for many of you Cuatro Caminos supporters, but we would love to see your faces one of these days. Please come on by.

We are, however, trying to make our presence known locally. We set up a last-minute (very, very last-minute) booth at an Earth Day event in the neighboring city of San Dimas.

The locals have expressed interest in a CSA, and some of the city workers have mentioned available plots of land. Let's keep the fingers crossed as we continue to work toward this vision together.

Thank you for reading.

Isela Pena-Rager, Secretary

Post dinner bliss - April

We had a wonderful, intimate dinner this past Saturday, followed by a fruitful advisory committee meeting on Sunday!

Our dinner was at the Hart House (sp?) in Claremont, a house of amazing Pomona College students, including one of our own (Sam).   It was a small group, but we had a lovely time and enjoyed the great food and great people.  The menu:
*Arugula &; lettuce salad with avocados, radishes, and cumquats, all freshly harvested from our gardens, or our neighbors' trees
*freshly ground polenta and whole wheat bread with arugula pesto and cashew "ricotta" 
*Moroccan style soup with last year's Trombetta squash, zucchini, chick peas, and potatoes
*Chocolate Cumquat Cupcakes

Arugula Pesto - you'll love it!
2 Cups Arugula (or just keep stuffing it into your food proccessor)
3/4 C Olive Oil
2 Tbsp toasted walnuts or pine nuts (or cashews)
1-2 cloves garlic, crushed
lemon juice, salt, and black pepper, to taste

Cashew "Ricotta"
Soak cashews for at least 15 minutes, preferably overnight
put in food processor and add water, lemon juice, and a little sea salt
process until smooth
add olive oil or other fat if desired



Our meeting was long, but useful.  We have decided on dates for our next 6 dinners, and are planning some garden and food workshops.  We also are planning to start a weekly baking day at the Glendora site, and are gearing up to start our CSA (Community Supported Agriculture) season!!

Look for us at the San Dimas Earth Day Festival on Wednesday, April 21, from 5pm to 9pm.

I'll try to post again later this week with the upcoming dinner dates, garden photos, and more details!  (Or I'll pass on the info to our newly established secretary, Isela!)

-Stephanie

Equinoxing

You had to be there to understand. 
We can at least share some recipes.
Make them with a friend or two and they'll turn out better.
Join us April 17th for another delectable dinner!

Flatbread Recipe (Pita)

2 C lukewarm water
1 tbsp yeast
1 tbsp sugar
2C whole wheat flour
2C unbleached white flour (You can use 4C whole wheat)
1 tsp baking powder
2 tsp sea salt
1 tbsp egg replacer mixed with 4 tbsp warm water
1 tbsp lemon juice

Mix water with sugar and yeast. Let stand 10 min til bubbly.
Mix flour(s), baking powder, sea salt, then add lemon juice, egg replacer mixture, and yeast mixture
Mix in bowl til dough pulls away from sides.
Dump out and knead 100 times (add flour to board to prevent sticking)
Place dough ball back in bowl, cover with towel and place in fridge for 1 hour or more


Preheat oven to broil
Make sure stones/tiles are inside

*Form dough into balls, roll out to 1/8" - 1/4" thick
Bake in batches
Broil for 3 minutes, flip and broil for another couple minutes
Flatbread will puff up and turn a light golden brown

*It helps to do the last part with someone!

Olive-Artichoke Tapenade

jar of artichoke hearts (I got some from Trader Joes)
2 cans of black olives (regular and kalamata)
1/4 cup of toasted walnuts
4 tbsp ev olive oil
1 tbsp grated orange zest
1 garlic clove
cayenne pepper to liking

(other things you can add: capers, lemon juice, anchovies, herbs)

Put everything in food processor and blend together.