Field Day for Van Buren 1st Graders
When: October 15th from 11:45 until 3:15
Where: The Eco-House, Gaia
Why: To reach out to our community through education kids about where food comes from—and to give them a chance to play in a pumpkin patch
If you want to be a group leader, email the Stewards!

This week’s produce:
Herbs (mint, spearmint, chives, rosemary, sage, thyme, basil, and parsley)–$1 a bundle/small bag
Rhubarb—$.50 a stalk
Onions– Large- $2 and Small–$2 for 3
Leeks—$1
Bell peppers–$1 per pepper  $.50 for a small
Japanese or Globe Eggplant–$1
Large tomatoes–$1 per tomato
Medium–$1 for two tomatoes
Small–$2 half quart sized bag
Cucumbers—$1 a piece
Chard and Kale—$1 a bundle
Watermelon (limited quantities)—$2

Featured Recipe
Dijon-Rosemary Shish Kabobs
Ingredients
Dijon Rosemary Chicken
1 tablespoon Dijon mustard
2 tablespoons fresh rosemary, stemmed
4 cloves garlic, minced
2 tablespoons freshly squeezed lemon juice
2 tablespoons balsamic vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 pounds boneless, skinless chicken breasts, cut into 1-inch cubes

Veggies for Kebobs
Bell peppers
Onions
Cherry tomatoes
Mushrooms
Squash

Directions: Whisk together all of the Dijon-rosemary chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours. Cut vegetables into bite-size pieces. Skewer kabobs and grill directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat is cooked throughout.

To contact the Stewards either call (208)691-9755 or email
sustainabilitystewards@collegeofidaho.edu

This week’s produce:
Herbs (mint, spearmint, chives, sage, thyme, basil, and parsley)–$2 a    bundle/small bag
Onions– Large- $2 and Small–$2 for 3
Leeks—$1
Bell peppers–$1 per pepper
Anaheim peppers–$.50 per pepper
Japanese or Globe Eggplant–$1
Large tomatoes–$1 per tomato
Medium–$1 for two tomatoes
Small–$2 half quart sized bag
Cucumbers—$1
Quarter chunk of watermelon—$1
Green Beans (half quart sized bag)—$1.50

If you would like any produce, call the number above or email one of the Stewards. If you would like the produce delivered anywhere on campus, let us know, and we will gladly do so! Otherwise, let us know a time and you can pick up your order by the garden or at 1902 Oak Street (on the corner of Oak and Ohio). Please give us at least one day’s notice so we can pick and deliver it fresh.

Featured Recipe
End of Summer Tomato Salad
Ingredients
1 large eggplant            1 T fresh oregano, chopped
1 cup onion                           2 T parsley, chopped
1 cup mushrooms                  salt/pepper
1 cup spinach                        1 lb ground beef (preferably
1 T fresh basil, chopped                free-range, grass-fed)
1/4 cup tomato paste

Directions
Preheat oven to 350 degrees. Cut eggplant in half lengthwise. Remove pulp leaving 1/2 inch of the outer shell. Dice the pulp. Saute the onions, garlic and meat until almost done, add mushrooms, diced eggplant pulp, spinach, fresh herbs, salt and pepper and continue to sauté an additional 2 minutes. Stir in tomato paste and remove from stove. Brush the inside of the eggplant shell with olive oil. Spoon mixture into eggplant shell and drizzle olive oil on top. Cover and bake for 45 minutes.

Greenhouse Project
One of our projects this summer is to build a greenhouse out of recycled 2 liter soda bottles. We’re going to need around 4,000 to create the whole thing! So if you have any bottles you would like to donate, please contact one of the Stewards and we can either pick them up or you can drop them off at the soon-to-be greenhouse (in the backyard of 1902 Oak).

Landscaping
Our plan for the plot of land next to the Eco-house (1908 Oak) is to create raised beds and move the garden to this space and create a small orchard in the back yard of the house.

Fruit trees (1 each of apple, peach, cherry, plum and pear)
Materials for raised beds (railroad timbers, old brick or pavers, or pieces of broken concrete.
Creeping red fescue grass seed

If you would like to sponsor a tree, raised bed or another part of the project, just let us know. If you sponsor a piece, you will get a plaque or sign designating that you were the contributor.

Idaho’s Bounty

The local online food co-op has agreed to help us set up an ordering and delivering system here at the school so students don’t have to pay the membership fee. If you would like to receive information about the co-op and when the introduction event will be, email the stewards.

The contact info is as such:
Email: sustainabilitystewards@collegeofidaho.edu
Phone: (208)691-9755
Blog: wormsmoothies.wordpress.com
website: http://cofi-sustainability.nfshost.com/

Now on to the carrots. We will be letting them grow and overwinter. This means that the will germinate and sprout and begin to grow and then they will continue to grow during the winter until early next spring when we can pick them. To do this we have to mulch them very heavily so as to protect them and make sure to harvest them either all winter or before they start to flower in the spring (at which time they become bitter and inedible).

So keep an eye out for our fall veggies!

This week’s produce:

Herbs (mint, sage, thyme, basil, and parsley)–$2 a bundle/small bag

Onions– $2 and Shallots–3 for $2

Bell peppers–$1 per pepper

Anaheim peppers–$.50 per pepper

Japanese or Globe Eggplant–$1

Large tomatoes–$1 per tomato

Medium–$1 for two tomatoes

Small–$2 half quart sized bag

Cucumbers—$1

If you would like any produce, call the number above or email one of the Stewards. If you would like the produce delivered anywhere on campus, let us know, and we will gladly do so! Otherwise, let us know a time and you can pick up your order by the garden or at 1902 Oak Street (on the corner of Oak and Ohio). Please give us at least one day’s notice so we can pick and deliver it fresh.

Featured Recipe

Chicken ‘n Veggie Wraps

Ingredients

1/4 cup mayonnaise

4 fajita size whole wheat flour tortillas

12 oz boneless skinless chicken breasts, grilled and

sliced

1 medium bell pepper

1/4 cup sliced onion

2 cups mixed salad greens

Directions

Spread mayonnaise on tortillas. Layer chicken, pepper, red onion and salad greens down the center of each tortilla. Roll and fold the filled tortillas.

Greenhouse Project

One of our projects this summer is to build a greenhouse out of recycled 2 liter soda bottles. We’re going to need around 4,000 to create the whole thing! So if you have any bottles you would like to donate, please contact one of the Stewards and we can either pick them up or you can drop them off at the soon-to-be greenhouse (in the backyard of 1902 Oak).

Landscaping

A plan has been made for the plot net to the Eco House (used to be 1908). Coming up in the next couple weeks we will be hosting a couple of work days in order to get the landscaping done. We will be needing help tilling, digging holes and planting lots of things. We are currently working on pricing out everything that we have planned for the yard. If you know anyone or anywhere that would be willing to donate or give us a discounted price on the items below, please let us know.

• Fruit trees
• Berry-bearing shrubs
• Other native shrubs

Idaho’s Bounty

Idaho’s Bounty is an online co-op that is devoted to bringing local organic food to the community. The Stewards are going to front the membership fee for the campus and we are compiling a list of people who are interested. If you are interested in ordering food from them this year, email the Stewards.

If you would like to contact the stewards, here is the info:

Email: sustainabilitystewards@collegeofidaho.edu

Phone: (208)691-9755

This Thursday,  August 19th from 9-10 am we are hosting a Garden clean-up day! Come help us weed and clean-up the garden for an hour and receive some free produce for your efforts. So stop by at the Organic Garden Thursday morning behind KAIC and next to Simplot Dining Hall.

This year’s Campus Sustainability Stewards have lots of fresh produce in the organic garden, ready for the picking!

If you would like any produce, call the number above or email one of the Stewards. If you would like the produce delivered anywhere on campus, let us know, and we will gladly do so! Otherwise, let us know a time and you can pick up your order by the garden or at 1902 Oak Street (on the corner of Oak and Ohio). Please give us at least one day’s notice so we can pick and deliver it fresh.

This week’s produce:

Herbs (mint, sage, thyme, basil, and parsley)–$2 a bundle/small bag

Onions– $2 and Shallots–$2 for 3

Bell peppers–$1 per pepper

Anaheim peppers–$.50 per pepper

Japanese or Globe Eggplant–$1

Large tomatoes–$1 per tomato

Medium–$1 for two tomatoes

Small–$2 half quart sized bag

Cucumbers—$1

Featured Recipe

Grilled Eggplant and Tomato Sandwiches with Romano-Black Pepper Mayonnaise

Ingredients

1/2 cup mayonnaise                           Fresh basil leaves

3 tablespoons grated Romano cheese

1 teaspoon lemon juice                       4 medium tomatoes

1/4 teaspoon coarsely ground black pepper

1 small eggplant, cut into 1/2 inch thick slices

4 tablespoons olive oil, divided

8 slices Italian bread or focaccia

Directions

Combine mayonnaise, cheese, lemon juice and pepper. Season, if desired, with salt; refrigerate. Brush eggplant slices on both sides with 2 tablespoons oil. Season, if desired, with salt and black pepper. Grill, turning once, 8 minutes or until slightly charred and tender. Brush tomatoes with remaining 2 tablespoons oil and season, if desired, with salt and black pepper. Grill, turning once, 4 minutes or until charred and slightly softened. Remove and slice into quarters lengthwise. Evenly spread bread with mayonnaise mixture, then top with basil, eggplant and tomatoes.

Recycled 2 Liter Bottle Greenhouse

One of our projects this summer is to build a greenhouse out of recycled 2 liter soda bottles. We’re going to need around 4,000 to create the whole thing! So if you have any bottles you would like to donate, please contact one of the Stewards and we can either pick them up or you can drop them off at the soon-to-be greenhouse (in the backyard of 1902 Oak).

Landscaping

A plan has been made for the plot net to the Eco House (used to be 1908). Coming up in the next couple weeks we will be hosting a couple of work days in order to get the landscaping done. We will be needing help tilling, digging holes and planting lots of things. We are currently working on pricing out everything that we have planned for the yard. If you know anyone or anywhere that would be willing to donate or give us a discounted price on the items below, please let us know.

• Fruit trees
• Berry-bearing shrubs
• Other native shrubs

Idaho’s Bounty

Idaho’s Bounty is an online co-op that is devoted to bringing local organic food to the community. The Stewards are going to front the membership fee for the campus and we are compiling a list of people who are interested. If you are interested in ordering food from them this year, email the Stewards.

If you would like to contact the stewards, here is the info:

Email: sustainabilitystewards@collegeofidaho.edu

Phone: (208)691-9755

This week’s produce:

Bunch of Kale–$2

Herbs (mint, sage, thyme, basil, and parsley)–$2 a bundle/small bag

Onions– $2 and Shallots–$2 for 3

Bell peppers–$1 per pepper

Anaheim peppers–$.50 per pepper

Japanese or Globe Eggplant–$1

Large tomatoes–$1 per tomato

Medium–$1 for two tomatoes

Small–$2 half quart sized bag

If you would like any produce, call the number above or email one of the Stewards. If you would like the produce delivered anywhere on campus, let us know, and we will gladly do so! Otherwise, let us know a time and you can pick up your order by the garden or at 1902 Oak Street (on the corner of Oak and Ohio). Please give us at least one day’s notice so we can pick and deliver it fresh.

Featured Recipe

Pan Grilled Falafel On Pita Bread

Ingredients

1 large carrot, roughly        2 14 oz chick peas, rinsed and

chopped                                                        drained

1/3 c cilantro                     1 egg

1/3 c parsley                       pita bread

1 t ground cumin                 lettuce

1 clove garlic                       tomatoes

1 scallion, chopped

1/2 t salt

1/4 t pepper

6 T Olive Oil

Directions

In the bowl of a food processor combine carrots, cilantro, parsley, cumin, salt, pepper and garlic. Pulse until well chopped, but not smooth. Add in 3 T of olive oil, the chick peas and egg. Pulse until all beans are coarsely chopped. Form into balls and gently flatten. Heat remaining oil in a large nonstick pan over medium heat. Working in batched to avoid crowding the pan, add remaining oil and grill patties until golden brown on both sides.

Place in pita pockets with tzatziki, tomatoes and lettuce. Season with salt and pepper.

Tzitziki

Ingredients

1 8 oz container Greek yogurt           1/2 cucumber, grated

1/2 t finely minced garlic                   1/2 c sour cream

1/2 t course salt                                  1/4 t pepper

Juice of one lemon

Directions

Place yogurt in a sieve, lined with heavy-duty paper towels, set over a bowl. Let it drain over night in the fridge, or for at least 4 hours. When the yogurt has fully drained, take the grated cucmber and wrap in two new paper towels. Squeeze out any excess water over the sink. In a small bowl combine yogurt, and all remaining ingredients. Keep refrigerated.

One of our projects this summer is to build a greenhouse out of recycled 2 liter soda bottles. We’re going to need around 4,000 to create the whole thing! So if you have any bottles you would like to donate, please contact one of the Stewards and we can either pick them up or you can drop them off at the soon-to-be greenhouse (in the backyard of 1902 Oak).

Landscaping

A plan has been made for the plot net to the Eco House (used to be 1908). Coming up in the next couple weeks we will be hosting a couple of work days in order to get the landscaping done. We will be needing help tilling, digging holes and planting lots of things. We are currently working on pricing out everything that we have planned for the yard. If you know anyone or anywhere that would be willing to donate or give us a discounted price on the items below, please let us know.

• Fruit trees
• Berry-bearing shrubs
• Other native shrubs

Volunteer Day

Mark your calendars for August 19th (it’s a Thursday) from 9-10 am. We are hosting a Garden clean-up day! Come help us weed and clean-up the garden for an hour and receive some free produce for your efforts.

Idaho’s Bounty

Idaho’s Bounty is an online co-op that is devoted to bringing local organic food to the community. The Stewards are going to front the membership fee for the campus and we are compiling a list of people who are interested. If you are interested in ordering food from them this year, email the Stewards.

If you would like to contact the stewards, here is the info:

Email: sustainabilitystewards@collegeofidaho.edu

Phone: (208)691-9755

We’d first like to remind everyone that we are working towards getting enough people to start an ordering system through the local online food co-op, Idaho’s Bounty. If you would like to be added to the list of people interested, please contact the Stewards.

Now on to produce. Here is this week’s available produce.

This week’s produce:

• Bunch of Kale–$3
• Herbs (mint, sage, thyme, basil, and parsley)–$2 a bundle/small bag
• Onions– $2 and Shallots–$2 for 3
• Bell peppers–$1.50 per pepper
• Anaheim peppers–$1 per pepper
• Japanese or Globe Eggplant–$1
• Fingerling Potatoes–$1 a handful (they’re really small, good for soups or stews)

Large tomatoes–$1 per tomato

• Persimmon, Red Sun and Jet Star

Medium–$1.50 for two tomatoes

• Early Girl, Juan Flamme, and Ropreco

Small–$2 half quart sized bag

Featured Recipe:

Breakfast Burrito (makes one burrito)

Ingredients:

1 cup chopped potatoes

1 small bell pepper

1 small shallot or onion

1 clove garlic

1 large egg

Teaspoon milk

¼ cup shredded cheese of your choice

½ cup spinach julienned

Olive Oil

1 large flour tortilla

Salsa for garnish

Salt and pepper

Directions: Heat olive oil in a pan. Peel and chop potatoes into bite sized pieces and throw in pan. Cook until golden brown. Once cooked thoroughly, sauté the onion, pepper, spinach and garlic until the onion and garlic are translucent and peppers and spinach are wilty. While the potatoes and veggies are cooking, scramble the egg with the milk and when the veggies are done, add the egg to the pan. When the egg is almost cooked all the way, add the shredded cheese until it is melted. Salt and pepper to taste. Throw the tortilla onto a plate and cover with a damp towel. Microwave for 15 seconds. Scoop the mixture into the tortilla and garnish with salsa and roll into burrito.

If you would like to contact the stewards, here is the info:

Email: sustainabilitystewards@collegeofidaho.edu

Phone: (208)691-9755

We are raising them as laying hens, not for meat purposes. All of them (except Henry the Ameraucana) lay various shades of brown eggs, and Henry lays blue/green eggs. We eventually hope to grow the flock to include another Ameraucana and some other breeds including some bantams (mini chickens) for educational purposes. If you’d like to sponsor a chicken, let us know. We’d be happy to keep one for you