Great Basin Basket CSA Summer, Week 4 August 2nd, 2011
Life on the Farm Nu Mex Hot Pepper
These lazy days of summer are hardly lazy for those
Though they might look similar to the Anaheim pepper
of us in the farming business. It’s the busiest time
you received last week, the green peppers in your
of year with all the markets, boxes and orders to
basket are a much hotter variety called Nu Mex Hot
fill. As CSA customers you are the lucky ones
Pepper. We wouldn’t suggest eating them raw or
because we send the newest and best produce to
rubbing your eyes after cutting them unless you are very brave. Though they are not the hottest pepper on the
you first. You won’t be seeing our tasty, amazingly
market, they do pack a punch and are perfect for adding
sweet organic corn at the markets or produce
spice to salsas and other Mexican dishes.
stands but we have just enough to send some ears
to you this week. We hope you enjoy them!
Cilantro is a popular herb that has a fresh taste, a
We are starting to harvest a bounty of some of our
perfect addition to many raw and cooked dishes. When
products including melons, squash, peppers and
added to homemade salsa, it adds a wonderful flavor
cucumbers. We’d like to share that bounty with
especial y when paired with a hot pepper. It is also
you, so if you receive a seemingly large amount of
lovely in Asian soups and raw in salads.
one thing or another, it’s a bonus. Use the
cucumbers in a pickling recipe, try the melons in a
These impressive-looking cucumbers are a crisp green-
salad, or add peppers to a fresh salsa or pasta
fleshed delight. It’s a shame you don’t see them in the
sauce. Also, we’re sure your friends, family and
store more often, as they have a mild sweet flavor and
delectable crunchy texture. They are perfect raw as a
snack, in salads, or for sweet refrigerated pickles (see
Remember, pickling cucumbers are available by the
lug and can be picked up at a farmers market or
drop-off location. Call to order: 775-867-3750.
The flesh of this melon is juicy, pale lime green with a
What’s in your basket this week:
floral, tropical and sweet aroma. Blend diced arava melon with fresh lime juice, then combine with
prosecco or champagne for a melon bellini. Puree arava melon and kiwi with sugar, then serve as a drink over
ice. Combine diced arava melon with cubes of white cheddar cheese, thinly sliced red onions and olive oil for
a side salad. Arava melons will keep, refrigerated, for up to two weeks. The arava melon named for the long
Organic Arava Melon Organic Bell Peppers
valley that traverses much of the desolate Negev Desert in southern Israel. It is a signature variety sold
Organic Nu Mex Peppers Organic Cherry Tomatoes
throughout markets in Israel. Yellow-Doll Watermelon
Walla-Walla Sweet Onion Organic Pickling Cucumbers
Don’t be fooled by the yellow flesh of this watermelon,
Organic Romanian Peppers Organic Cilantro
it is as sweet and juicy as their red counterparts. They are yummy just sliced as they are for a backyard bbq or
as yellow accent to a melon salad with the reds of a watermelon, the orange of a cantaloupe and the green
of an Arava. The contrasting textures and colors of these Fallon favorites make for an exciting dish for
dessert or an impressive addition to a pot-luck.
Great Basin Basket CSA Summer, Week 4 August 2nd, 2011 Sweet Refrigerated Pickles Directions 1. Stir together soy and vinegar in a bowl for dipping
sauce. Stir together chicken, egg, cilantro, scallions,
6 cups sliced cucumbers (any cucumber will do,
sesame oil, and salt with a fork until just blended.
aremenian, slicing, pickling or even zucchini)
2. Spread cornstarch in a shallow baking pan. With wet
Place the above ingredients into the glass jar.
hands form chicken mixture into 1-inch balls,
transferring them to baking pan as formed. Wash and
dry your hands, then gently roll balls in cornstarch until
1 cup vinegar (white pickling vinegar is best)
3. Heat 1/4 cup vegetable oil in a 12-inch heavy skillet
over moderately high heat until hot but not smoking,
then cook half of balls, turning over occasionally, until
Pour mixture over the cucumbers. Let stand in the
firm and golden (they will flatten slightly), 2 to 3
refrigerator for 3 days. Do not add any other liquid as
minutes. Transfer with a slotted spoon to paper towels
the cucumbers will make their own juice.
4. Add remaining 1/4 cup oil to skillet and cook Melon and Berries Salad
remaining balls in same manner. Serve meatballs with
2 cups chilled cantaloupe cubes or balls
2 cups chilled arava melon cubes or balls
Stuffed Summer Squash
1 cup fresh berries and/or red raspberries
Directions 1. In a medium bowl combine cantaloupe and arava
melon. Drizzle honey and lime juice over melon; gently
toss to mix. Cover and chil up to 24 hours
Preparation: 2. Just before serving, add mint and toss gently to mix.
Boil squash whole until just tender; remove and
carefully split lengthwise. Using a spoon, scoop out
pulp, taking care not to break shells. Set pulp aside.
In skil et over medium-high heat, cook sausage with
onion. Add salt and pepper to taste; remove from heat.
Add squash pulp, bread crumbs, and seasoned salt. Add
a little water if the mixture is too dry.
Stuff squash shells with the sausage mixture; bake at
3/4 cup cornstarch 1/2 cup vegetable oil
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