Archive for September, 2010

Weekly Newsletter

UPCOMING EVENTS
The Cook Local Challenge!
If you’d like to find out if you and your friends are the Iron Chefs of C of I, stay tuned.
What: A cooking competition Iron Chef style between 5 teams of 3 students
When: September 28th from 7:30 until 10
Where: Simplot Dining Hall and Kitchen
Why: Watch your friends (or you yourself) run frantically around to design delicious LOCAL food for a panel of judges in an hour and a half.
Prize: A basket for your team to share. It’s worth about $200 and is full of things like gift certificates and C of I bookstore things.
Sign up by emailing to Stewards or just show up to watch the fun!

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

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First Newsletter of the School Year

Here is this week’s newsletter. And as you all are back on campus, take a look at our produce list before you head to the grocery store to stock up and get fresh organic veggies and fruit instead!

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/

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