Weekly Newsletter

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

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

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Weekly Newsletter

It’s that time of the week again!

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

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Our New Feathery Friends

Everyone, meet our new flock or chickens. In the backyard of the Eco House (Gaia) we have a small coop and run for our new girls, six chickens of various breeds. We are oh so excited about them, and we’d like to share that with you.

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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 🙂

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Shades of Green… and red, orange, purple, yellow and various other colors

So we are more than halfway through the summer now and we are teetering on the verge of having more produce then we will ever be able to get rid of. Our tomatoes are slowly coming in and providing us with a steady trickle. Our peppers on the other hand are coming more as a steady flood. Eggplant is popping in and we have onions coming out our ears. In an attempt to move some of our produce, we went to the Caldwell Farmer’s Market last evening. We did sell some, but barely enough to cover the booth fee.

The garden still looks wonderful though and the colors of the plants make it even more fun to work in. But if anyone has any ideas on how to get rid of some of the produce, we would love to hear them.

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Weekly Newsletter!

Hello All! It’s that time of week again!

First of all, we’d like to thank Dr. Henberg for agreeing to our Chicken Project. Coming this week, we will have a small flock of chickens in the back yard of the Sustainability House. Pictures (and maybe video) to come.

We are also working with Idaho’s Bounty (an online co-op of local and organically produced food) to set up a membership for C of I students. All you have to do is order food from them. So if you are interested, please contact the Stewards so we can get to work on making this happen!

And finally, here are this this weeks picks and a yummy recipe. The contact information for the Stewards is as follows:

Email: sustainabilitystewards@collegeofidaho.edu

Phone: (208)691-9755

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 Eggplant–$1
If you would like to be put on a waiting list, we will let you know as soon as we have your order available. The tomatoes that are available are:

Large tomatoes–$1 per tomato
•    Persimmon, Striped Germans, and Jet Stars
Medium–$1.50 for two tomatoes
•    Early Girls, Green Zebras, Juan Flamme, and Roprecos
Small–$2 half quart sized bag
•    Assorted yellow, red, pink and black cherry, pear and grape
tomatoes

Featured Recipe:


Eggplant Parmesan

Ingredients:

24 (1/2 inch thick) slices Japanese eggplant (about 2 eggplants)
1 cup all-purpose flour             2 large eggs, beaten
½ cup milk                               1 ½ cups bread crumbs
½ cup finely grated Parmesan cheese
Olive oil for frying                    24 slices fresh mozzerella
1 ½ cups warm tomato sauce
24 medium whole basil leaves

Directions:  Position a rack in middle of the oven and heat the broiler to low. Place eggplant slices in a colander set in the sink or over a bowl, sprinkle generously with salt, toss to combine, and set aside to drain. Place flour in a wide, shallow dish and season generously with salt and freshly ground black pepper. Combine eggs and milk in another shallow dish and set aside; mix panko and cheese together in a third shallow dish. Remove eggplant slices from the colander and pat dry with paper towels. Bread eggplant by coating a few slices in the flour mixture. Shake off excess flour, dip into the egg mixture, and press into the panko mixture; be sure to coat the slices thoroughly at each step. Set the breaded eggplant on a baking sheet and repeat with remaining slices. Line another baking sheet with paper towels and set aside. Fill a large, straight-sided skillet or frying pan with 1 inch of the olive oil. Warm over medium-high heat until the oil reaches 350°F on a deep-fat thermometer (the oil should be shimmering but not smoking). Add about 1/3 of the eggplant slices and fry on one side until golden brown, about 2 minutes. Carefully flip and fry the other side for another 2 minutes or until golden brown. Remove to the paper-towel-lined baking sheet and repeat with remaining eggplant. Pour the warmed tomato sauce over the bottom of an 8-by-8-inch baking dish. Shingle one eggplant slice, one basil leaf, and one mozzarella slice over the tomato sauce, repeating until all ingredients are arranged in the baking dish. Place in the oven and broil until cheese is melted, bubbly, and speckled with gold, about 5 to 7 minutes. Serve immediately with extra tomato sauce on the side.

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Weekly Newsletter

At the request of a few of our followers, we will be posting our weekly newsletter with produce and prices. So here are this weeks picks and a yummy recipe. The contact information for the Stewards is as follows:

Email: sustainabilitystewards@collegeofidaho.edu

Phone: (208)691-9755

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
  • Purple bell pepper–$2 per pepper
  • Anaheim peppers–$1 per pepper

We have limited peppers, so if you’d like some, let us know ASAP so you can get some! We also have quite a few tomatoes coming in a few at a time. If you would like to be put on a waiting list, we will let you know as soon as we have your order available. The tomatoes that are available are:

Large tomatoes–$2 per tomato

  • Persimmon (orange)
  • Jet Star (red)

Medium–$1 per tomato

  • Ropreco (red)
  • Green Zebra (gold with green stripes)

Small–$2 half quart sized bag

  • Assorted yellow, red, pink and black cherry, pear and grape tomatoes

Featured Recipe:

Quick Homemade Salsa

Ingredients:

3 large ripe tomatoes, diced

1 small onion, finely chopped

1 small bell pepper, minced

½ cup chopped chili pepper, with juice

1 clove garlic

Juice of one lime

½ cup cilantro, chopped

Directions:

In a large glass bowl, combine all ingredients. Stir well with a spoon. Cover with plastic wrap and chill until serving time.

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How does our garden grow?

Keeping with the tradition that our dear Kalee started last year (and since it’s about mid-way through the summer) here are some pictures of the different plants throughout their little lives.

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