Beyoncé jokes aside, my taste buds were not prepared for the juicy, jelly goodness packed in Sunchowder’s Emporia pickles and preserves! Wendy Read, owner and chef behind the Longwood artisan business, combines flavors with an intensity rarely found outside of a tasting menu. Her sweet and spicy pickled jalapeños, known affectionately as Cowboy Candy, have been a hot seller at Homegrown for several years. I am particularly excited to feature Sunchowder’s Emporia, as Wendy’s preserved goods have been reviewed by some big names, including the Food Network, Country Living, and Self Magazine.

Wendy sources produce and spices from Florida farmers, and cooks in small batches to uphold high standards for quality and safety.  Jam recipes are free of pectin, a thickening agent typically found in conventional jellies. Although it is a natural ingredient, pectin interferes with enzymes in the stomach and causes GI troubles for many people. This is also good news for the simple reason that Sunchowder’s Emporia excludes “filler” ingredients, leaving more room in each jar for the good stuff!

I recently sampled the Jalapeno, Apricot and Wildflower Honey Jam and wish my writing skills could do the taste justice! It starts out sweet, but a roar of heat quickly builds from the habanero and jalapeño peppers. The bite finishes with the slightly tart taste of apricot, and leaves you with that addicted must-have-another-bite feeling. After “sampling” enough jam to finish half a bag of Crackerman’s crackers, I decided it would probably be best to experiment with a real meal. Wendy recommends this jam as a glaze, so I adapted this outstanding recipe using beef sausage from Deep Roots Meat. These spicy sausage dogs can also be made vegetarian with the Breakfast Links by Joe’s Oats.

It is our priority at Homegrown for members to get to know their local producers, so I highly encourage you to visit Wendy’s website. In addition to being an amazing cook, she is an avid blogger with many original recipes for you to try using her preserved goods. Sunchowder’s Emporia products are available in-store and online. We constantly rotate our selection to bring you the latest creations from her kitchen, so check back often to see what we have in stock!

Most GM ingredients are products made from the “Big Four:” corn, soybeans, canola, and cottonseed, used in processed foods. Some of the most common genetically engineered Big Four ingredients in processed foods are:

Corn
Corn flour, meal, oil, starch, gluten, and syrup
Sweeteners such as fructose, dextrose, and glucose
Modified food starch*

Soy
Soy flour, lecithin, protein, isolate, and isoflavone
Vegetable oil* and vegetable protein*

Canola
Canola oil (also called rapeseed oil)

Cotton
Cottonseed oil

Sugar
Anything not listed as 100% cane sugar

*May be derived from other sources

In addition, GM sugar beet sugar recently entered the food supply. Look for organic and non-GMO sweeteners, candy and chocolate products made with 100% cane sugar, evaporated cane juice or organic sugar, to avoid GM beet sugar.

Sweeten your kitchen with jams from local canneries, butter from Lake Meadow Naturals; or add spice to your meals with Goofy Boots hot sauces! Beautify your home with gorgeous potted Bromeliads available in many vibrant colors, and original sculptures by local artist, Jessica DePew. For the friends who love us unconditionally, Chews Naturally is offering treats for your furry companions that are sure to set tails wagging!

We especially welcome anyone in need of primping before a hot date! Try our assortment of locally made soaps, which are fragranced with natural herbs so you can smell heavenly for your honey. Or treat yourself to R&R time with our talented massage therapist, Naomi, or purchase a gift certificate for someone you love. We will also have Reiki healing available if you seek or wish to learn more about personalized relaxation therapies.

Come by our Valentine’s Day market from 5:30 to 8:30 this Friday afternoon. We invite you to take in the sights, smells, and tastes of Homegrown love. Set your heart on fire with gifts that will inspire long, healthy lives for you and your loved ones!

Take a look at this incredible vegetable and do your best not to feel inspired by its natural beauty. The Broccoli Romanesco is a native of Italy; and true to its roots, it brought the drama to the produce section of our humble coop. These exotic vegetables came to us from Witt Road Farms (FL) via Global Organics, and grow well in Florida because our winter weather is similar to that of the Italian countryside.

Although their shape may be a little alien, don’t be afraid to use them for your next meal! A close cousin of cauliflower, Broccoli Romanesco has a similar density and you will find its slightly nutty taste familiar. My internet search revealed tons of great ways to prepare this broccoli, with most sources recommending it cooked lightly to hold the unique texture and flavor. I found it will pair well with a drizzle of olive oil, a few squirts of lemon juice, and tossed in garlic or red chilis.  I believe this may also be a great option for parents of fussy children, as the broccoli has a milder flavor, and less of that bitter vegetable taste which is more pronounced in younger palettes. At the very least, they might be intrigued (read: persuaded) to eat their vegetables when they see its unique shape!

This will be my first exposure to Broccoli Romanesco and like many of you, I have no idea what to expect from my first bite. Our staff and myself would love to read any feedback from the brave cooks at Homegrown! Below are links to some simple and affordable recipes, all of the ingredients, excepting a pasta and yogurt dip, can be found through our online  market or in store right now. Stop by today to bring home your Broccoli Romanesco, it’s fresh at the Farm Store!

More information with open-ended recipe ideas, here

Mario Batali’s write-up with recipes, here

Broccoli Romanesco with Chickpeas and Olives

Simply roasted Broccoli, from a lovely vegan cooking blog!

Broccoli Romanesco with Rotini

Papaya and Lemon trees

All of their produce is grown from heirloom seeds and they do not hybridize any seedlings. They supplement soil with a mix of their own compost, Monterey mushrooms, lime rinds, and dehydrated molasses. They use Bio-tone for plant food, which Greg finds espeically useful in helping tomato plants reach greater heights. Some plants are treated with peroxide to keep fungi at bay, and they are testing baking soda as an alternative fungicide. Suzie, Greg, and Ron currently grow radishes, strawberries, papaya, lemon, basil, thyme, cilantro, many varieties of tomatoes and even more types of greens; giving us a lot to look forward to at the Farm Store!  Through the spring, they will harvest eggplant, 22 varieties of tomato, chard, mini red pepper,  and several varieties of mint including ginger, chocolate, pepper, spearmint. We currently have in stock their incredible asian greens, such as: bok choy, pak choi, japanese mustard, and savoy. They also have several Buffington hens, who have lately been laying 10 eggs a day!  The hens are fed fresh corn, radishes, and greens that come straight from the garden.

The hens - known as "The Girls" and a black hen named Rula, because she rules the roost!

Although everyone works together like a family, Greg’s creative mind has shaped their farming technique. He engineered all the planters and growing supports throughout the garden using recycled materials. He constructed plant containers from reclaimed wood, and gave new life to a vintage window and lovely whitewash door for the chicken coop. He is always thinking of new ways to grow sustainably and maximize their growth potential. His current project is a double-decked tower for root vegetables like squash and potatoes to grow above, and more delicate plants beneath them in the shade.

Greg harvesting fingerling radishes

My visit to Suzie’s garden has been a great reminder of the benefits of eating local. They use companion gardening techniques, which decrease the need for irrigation and weeding. In addition to water conservation, mixing different species within a container minimizes’ pests ability to feed or the spread of mold. Fruit and vegetable crop are grown among hollyhock and wildflowers, allowing bees to naturally pollinate the garden. In conventional farms, crops are grown separately and competition occurs among individual plants for water and the same nutrients within the soil. This often leads to disparities in nutritional content from a single batch of produce. As consumers, we directly benefit from Sista Suzie’s Organic Gardens’ methods because they can grow more varieties of produce, and have a longer harvest period.

Suzie tending her garden

Suzie, Greg, and Ron believe in the culture of gardens because they bring people together. They love to share their homegrown gifts with the community, and soak up the social nature that comes with gardening. They welcome visitors to their home anytime, and we look forward to hosting a farm day where you can come pick your own produce and experience the magic of their garden. Keep a look out for incoming produce from Sista Suzie’s Organic Gardens, there are so many great foods to try and you do not want to miss out on their impressive quality!

Our own Michelle Rosica contributed an incredible recipe for a Buttercup squash and pear soup. All ingredients can be found at the online market, the squash and pears are available in store right now!

“This is a pretty, full of flavor, and fool-proof soup. The buttercup squash offers a light yet earthy flavor, deepened by the addition of cinnamon, nutmeg, and bay leaves. The pear adds a bit of sweetness, and the ginger – a hint of tang.

2 pounds buttercup squash (2 @ $1.61/lb. = $3.22)
3 medium bosc pears, chopped (from bag of 12 @ $5.92 = $1.48)
1/2 yellow onion, chopped (from 0.61 lb onion @ $1.01/lb. = $0.30)
1/2 – 1 tablespoon of ginger powder ( 1/2-1 tbsp @ $1.20/oz. = $0.20-.45)
6″ stick of cinnamon (from 5 sticks @ $1.20 = $0.24)
1 nutmeg clove ( 1 @ $0.30)
2-3 bay leaves ( from ~15 leaves @ $3.00 = $0.40)
5-6 cups liquid – half veggie broth, half water (3 cups @ $4.79/qt. = $2.40)
1/2 cup almond milk (optional) (from $3.99/32 oz. = $0.48)
salt and pepper to taste

Total cost: $9.12 or only $2.28 for four generous servings!

To prepare:
Start by cutting the buttercup squash in half and drizzle with oil, salt, and pepper. Place the cut side down on baking sheet and roast at 400 F for 45 minutes, or until squash is soft. Meanwhile, saute the onion in oil until it is translucent, about 3 minutes. Add chopped pear, ginger, and spices and continue cooking until onion and pear are soft, about 10 minutes. Add the broth and water, let simmer until the squash has finished roasting. Remove the cinnamon stick, bay leaves, and nutmeg clove from the pan. Remove the squash and allow to cool for a minute or two, then scoop the squash flesh into the soup. Blend with an immersion blender, or blend small batches at a time in a standing blender until the soup reaches an even consistency. If a creamier texture is desired, stir in up to a half cup of almond milk. Serves 4-6.”

We enjoy sharing recipes from our kitchens, and would love to hear your experiences trying our creations!

Spaghetti Squash are on sale for $2.21/lb. Our selection ranges in weight from 2 – 4 ½ pounds.

These gourds are wonderful because they are easy to cook and even a smaller squash will yield a lot of “noodle.” This winter squash is a good source of fiber and is rich in Vitamins B3, B6, and Vitamin C.  At only 42 calories in a cup, you can enjoy plenty of pasta without turning to bleached grains or overloading on simple carbohydrates. Another plus to healthy noodles are they offer some leeway to top your dish with a richer sauce!

Cooking spaghetti squash is as simple as cutting it in half, placing in a pan, and baking at 375 F for 1 hour.

Some of my favorite ways to prepare it are:

1. Serve noodles traditionally with spaghetti sauce and Parmesan cheese.

2. Season cooked noodles with salt and pepper. Top with capers, parsley, rosemary, and thyme. Drizzle with olive or grapeseed oil and toss together.
3. Sauté chopped garlic and shallot over medium heat in olive oil or your favorite cooking oil till brown. Add cooked artichoke (canned are also fine) and cook for 2 minutes. Next, add a few splashes of vegetable stock or white wine and cook for a few minutes till it reduces in the pan. Next, add cooked squash noodles and toss everything together. Remove from heat then add in 2 tbsps. each of goat cheese and Parmesan (the bolder, the better) and stir until cheese has melted.

This recipe for Spiced Squash Pancakes looks divine! It calls for jalapeños, available today for $5.31/lb. Individual peppers cost approximately $0.53 each. This recipe can be made vegan by substituting eggs for ground flaxseed (1 tbsp. flaxseed : 3 tbsps. water per egg), and Gluten-free using a flour substitute.

These gorgeous graffiti Eggplants came to us from Global Organics and flew off the shelves!

More will arrive weekend, and are available for  you to order online. They would look beautiful grilled; and possibly topped with tomato, fresh basil, and drizzled with balsamic vinegar.

Buon appetito!

The ladies of Orenda Herbal blended Mental Note from four herbs that stand the test of time. Aromatics like rosemary and peppermint have been taken for thousands of years to supplement cognition. In fact, Greek scholars and Roman senators wore sprigs of Rosemary behind their ears to harness the plant’s powers and give the wearer a mental boost. Emily Ruff, co-owner of Orenda Herbal, shared her extensive knowledge of natural healing to inform our readers about the development of their delicious teas. She and her business partner, Jacqueline Feasel, tend their own herb garden using holistic and biodynamic methods in permaculture guilds. They supplement the nutrient value of the soil with organic amendments in order to operate an environmentally sustainable garden. Orenda Herbal also sources from local farms that use similar methods to ensure their teas are of a high quality, work well with the body, and produce superior results.

    Ginkgo is widely known for its positive effects on memory enhancement. It is full of flavonoids that provide the brain with antioxidant power, a natural choice for the Mental Note blend. Gotu Kola is an adaptogenic herb and member of the parsley family. It has been used in Eastern medicine for millenia for its ability to heighten concentration and strengthen the nervous system. It’s effect when taken internally is similar to that of ginkgo, both increase circulation and move oxygen-rich blood cells to the brain, eyes, and ears. Increase in positive mood has also been observed in healthy adults who regularly take ginkgo, although this may be an indirect result of improved physical function.

    Rosemary is high in vitamins E, and B6. Vitamin E in Rosemary, and the flavonoids in Ginkgo, help maintain Acetylcholine in the brain – a chemical vital to communication between brain cells. Rosemary is also used in aromatherapy for its pleasing scent which calms frayed nerves. When paired with peppermint, these two fragrances work to boost mental performance and reduce anxiety that could stand in the way of productivity. Peppermint has been documented in multiple studies for its ability to establish retrieval cues. Students often chew natural mint gum while they study to associate information with a sensory memory of the mint flavor. Learned material is more easily retrieved on exam days in the presence of the same gum. Although I was unable to find satisfactory research on peppermint when taken internally; there is evidence that exposure to peppermint aromas is effective for learning and retention. The stimulating flavors in Mental Note are likely to be more effective when drinking tea is incorporated into a work or study routine.

Emily recommends this blend to anyone who needs their critical thinking skills to stay sharp while on the job. She notes that people who work in office settings particularly love Mental Note because it “perks up their senses” without caffeine. I found the tea to have subtle spice flavors, the peppermint was cooling and refreshing. I enjoyed it served hot, as well as chilled with a squeeze of lemon juice. The best method to achieve results is to drink a few cups a day consistently for 2-3 weeks. Preparing the tea a quart a time and storing extra in the fridge is a convenient way to keep a fresh cup on hand. Orenda Herbal is constantly building on their network of herb farmers. Currently, they offer locally grown ingredients in 11 tea blends. They are excited to feature local sources of Gotu Kola and Rosemary in the next batches of Mental Note, and will include locally grown Peppermint later this year.

Consider the effects of this tea the mental equivalent of eating a protein bar, doing some stretches, and listening to your favorite playlist before a workout. The herbs in Mental Note prime the brain for optimal performance and put you in the mood to flex your mental muscles. I encourage you to stop by the farm store and try Mental Note, or ask the coop staff for more details on Orenda Herbal’s equally great blends. Now is the perfect time to kick-off your resolutions for the new year and learn that foreign language, finish the novel you’ve been writing, or take charge at work!


nota bene: the Complementary and Alternative Medicine Index at the University of Maryland Medical Center is a great web resource for your own investigations of herbal medicine and natural remedies for a variety of medical conditions!

June 2012 Newsletter

Beautiful New Website!  Exciting Kids Event!  Local Art Opening!  Blue Berry Mania!  & More!
Dear Members, supporters & friends; Feast your eyes on our brand new website  www.homegrowncoop.org   Explaining who we are, what we do & why we do it.  The all new HomegrownCoop.org is major upgrade from our old organizational website. Thanks to a host of contributors…  the new site is modern and dynamic.  Its chock full of photos, info, resources & tools to invigorate our local food community.  Please share with your friends and encourage them to get involved in building and sustaining Central Florida’s local food revolution through Homegrown Cooperative. The new website also features a Community Blog where our Members can share their recipes, cooking experiences, research and opinions. If you are interested to get involved as a blogger, please contact us to have a special access account created for you that will enable blog post credentials. ______________________________ Farm of the Month: Melrose Organics Blueberry Farm June’s Farm of the Month is located in Melrose Florida which is just East of Gainesville. Jeff & Jenny Popowski manage a large grove of nearly 20 year old, late season, blueberry bushes.  Their farm is Certified Organic and offers Homegrown Co-op Members unbeatable prices on absolutely delicious blue berries. 3lbs = $23.50 | 1 lbs = $8.50 | 1/2 lbs = $4.50  Get your hands on these blueberries while supply last. Blueberries freeze very well and can be bought in bulk and stored now for your off-season use in smoothies, juice, baking and other cooking adventures. Jeff says we can expect he’ll be picking berries for at least another 3 weeks.  After that, it’ll be another year before we’ll see local Florida blueberries. ______________________________  HELP US GROW! If you haven’t been into the Farm Store recently, you are really missing out on some awesome developments we have accomplished over the past couple months.  Check out the goodness including a new bakery case, an expanded bulk and grocery section, additional produce, live plants and more! Plus, know that we’re not done growing and improving our services for you.  Continued development plans will allow us to serve more farmers and members this fall. Help us sustain and grow through the following methods: Refer a Friend & Be Thanked   Give a Gift Basket or Certificate & Be Loved Buy a Homegrown T-shirt & Look Good Buy a Pantry plan & Save Volunteer Your Time & Receive and Most importantly… Shop the Co-op!   Two convenient ways to buy local & save. #1  Online Farmers’ Market  Get Farm Fresh Delivery every Wednesday & Saturday. #2    Downtown Farm Store Now Open 10 am – 7 pm 7 days a the week.	ATTENTION KIDS & PARENTS!   DON’T MISS THIS EVENT.     Who: Kids! {ages 7-15 years old}    What:Snack War Challenge     What’s That?  Its kinda like a healthy themed Iron chief episode staring your kids.  Watch this video to get the full picture. *Free to Participate* | *Everyones a Winner*    *Prizes for Top Snack Warriors*    presented by the Reid Family authors of the newly release book: Portion Size Me When:    Tuesday June 12, 2012       11:30am – 1:00pm Where:  Homegrown’s Farm Store {MAP} RSVP:  Please contact Homegrown Co-opto reserve your child’s  place in the Snack War Challenge What’s the Point? This event is design to be fun and educational through demonstration and a little healthy competition.  The point to teach our kids that good healthy decisions are within their grasp.  To create excitement in youth to lead in making the best decisions for themselves. How is the challenge going to work? We’ll have three Snack Wars for different age group kids.  13-15yrolds go 1st |10-12 go 2nd|7-9 last| Each participant will take place at a station behind the table with a few moments to look into our refrigerator and pantry cabinet to get an idea of what is available.  We will also have different serving plates and utensils for you to choose from. No cooking will occur, everything must be made fresh. When you are told to do so by Marshall you will open your tub of secret ingredients.  Then you will have 12 minutes to make your snack for three judges. That means you have to put your snack on three separate plates or all on one platter. When the 12 minutes are up participants will go stand at the judges table to present their creation for evaluation. The judges will then tally your healthy score card and a winner and runner up will be selected for each age group.  Every is a winner with Sweat Prizes awarded to the judges top pick snacks. Event Parking: Oniste Farm Store parking for this event will fill up fast, so please plan to use one of the designated overflow parking lots right around the corner. ______________________________ mark your calendar! Next Event: Local Art Opening June 23rd  12noon – 5pm Its going to be a party! The 1st of many local art and music exhibits to come. *Music *  Raffle Prizes  *Food *  Featuring photography by Sam Bourne; plus artwork & live painting by Natasha Brockman OrendaHerbal & Yum Yum Pops will also be onsite with smiles, info & delicious samples.
Homegrown Local Food Cooperative 2310 N Orange Ave, Orlando, FL 32804 407-895-5559 info@homegrowncoop.org www.HomegrownCoop.org

In November, California voters will decide on a ballot initiative that would require labeling of all foods containing ingredients from genetically modified crops. The initiative made it to the ballot after almost 1 million Californians signed a petition in favor of it-nearly double the 504,760 signatures needed under the state’s proposition rules. The campaign that organized the push to get the measure on the ballot focused on possible health effects of GMO foods.

That would send a shockwave through the food industry-one that could ultimately be felt on the industrial-scale US farms that have been devoting their land to GMO crops for years, and the companies that profit from selling them patented seeds and matching herbicides. The reason isn’t just that California represents an imposing chunk of the US food market. It’s also that a food-labeling law that starts in California is unlikely to stay in California.

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