Recipe of the Month - Eggplant Tahini

Ingredients:
- 2 1/2 T. coconut oil
- 1 large eggplant
- 4 C. water
- 5 T. lemon juice
- 1/4 C. tahini (sesame seed paste)
- 2 T. fresh garlic, peeled & finely chopped
- 4 T. olive oil
- 1/2 C. red bell peppers, sliced
- 1/2 C. yellow bell peppers, sliced
- 1 C. roma or plum tomatoes, diced
- Sea salt & black pepper
- 2 T. fresh dill, chopped

Directions:
Preheat oven to 375º. Grease a small to medium- sized baking dish with coconut oil. Use a fork to pierce the eggplant several times, then place it in the baking dish.Bake until tender, about 45-50 minutes. Allow cooked eggplant to cool enough for you to handle it; you can place it in a large bowl of cold water to cool quickly. Remove the peel once you are able to handle it. Drain in colander until eggplant cools completely. Squeeze pulp to eliminate bitter juices, then process until smooth in a food processor.

To the eggplant puree, add lemon juice, tahini, and garlic, and process again to bring all ingredients together. In a large bowl, combine pureed eggplant mixture, olive oil, red and yellow bell peppers, tomatoes, fresh dill, sea salt, and black pepper and toss. Serve on a bed of your favorite whole grain or with toasted pita chips!

I want HR 875 and S 425 withdrawn from the floors of Congress immediately.

Please tell everyone who wants organic foods.....

CALL THE CAPITOL SWITCH BOARD at 202 - 224 - 3121 and tell them:
"I want HR 875 and S 425 withdrawn from the floors of Congress immediately."

http://www.opednews.com/articles/Monsanto-s-dream-bill-HR-by-Linn-Cohen-Cole-090309-337.html

and

http://www.govtrack.us/congress/billtext.xpd?bill=h111-875


US House and Senate are about (in a week and a half) to vote on bill that will OUTLAW ORGANIC FARMING (bill HR 875). There is an enormous rush to get this into law within the next 2 weeks before people realize what is happening.

Main backer and lobbyist is Monsanto – chemical and genetic engineering giant corporation (and Cargill, ADM, and about 35 other related agri-giants). This bill will require organic farms to use specific fertilizers and poisonous insect sprays dictated by the newly formed agency to "make sure there is no danger to the public food supply". This will include backyard gardens that grow food only for a family and not for sales.

If this passes then NO more heirloom clean seeds but only Monsanto genetically altered seeds that are now showing up with unexpected diseases in humans.

There is a video on the subject.
http://www.youtube.com/watch?v=epXNJNjYBvw&feature=related

And another one:
http://www.youtube.com/watch?v=eeWVkTU1s1E

The name on this outrageous food plan is:
Food Safety Modernization Act of 2009 (bill HR 875).

THIS IS REAL, FOLKS! PASS THIS ALONG TO ALL CONCERNED ON YOUR MAILING LISTS & CALL YOUR SENATE REPS TODAY!

Get on that phone and burn up the wires. Get anyone else you can to do the same thing. The House and Senate WILL pass this if they are not massively threatened with loss of their position...They only fear your voice and your vote.

The best thing to do is go to www.house.gov/writerep. All you have to do is put in your zip and it will give you your congressperson and how to get in touch with them. When you call their office someone will answer the phone, just tell them (politely) that you are calling to express your views on HR 875. Tell them your views, they'll take your name and address and pass your comments along to the congressperson.

The following link is a list of the U.S. senators and their contact info:
http://www.senate.gov/general/contact_information/senators_cfm.cfm

Jamaican Jerk Sauce

This recipe is for "Jamaican Jerk Sauce". Its time to start firing up the grills, and enjoy the coming spring! Jerk sauce is essentially a sweet and spicy glaze, almost a caribean BBQ. Jerk refers to the fact that the sauce is usually used on "jerked" chicken, meaning chicken that is slow grilled and pulled, but you can literally put it on anything and get great results.

In Jamaica, real jerk chicken is slow cooked over an open fire, utilizing the wood from the Pimento tree, not the pimento pepper plant, which allspice is harvested. Additionally, the main spice in the sauce is allspice, which is not a blend of spices, but a berry on a tree. Think of allspice as a more fragrant type of peppercorn. There is a lot of sweetener in Jerk, be it Molasses or brown sugar, so remember not to put the food over a fire, but to the side of it instead, to keep the sweetener from burning on your food.

While we're on the subject, I'll explain the difference between BBQ'ing and grilling. When you put food directly in the path of heat, it is called "Grilling". Grilling is done at a much hotter temperature, than BBQ-ing. Hotter temperatures mean a few things: If you are cooking a protein, i.e., meat or fish, the protein will contract faster at higher temperatures, which is why your burgers always end up meatballs instead of nice flat patties. The other bad thing about high heat, is that fat cooks out too fast to be absorbed into the protein, which is why less fatty proteins should be cooked slow and low, and fatty cuts can be cooked at high temps. For example, you grill steaks, but not briskets or ribs.

The trick to cooking Jerk food properly is to BBQ it, not grill it. In BBQ cooking, the food should NOT be in the path of the heat. When you build your fire in the grill, build it to one side, and put the food on the other, and SHUT THE LID! By doing this, you will basically slow cook the food like an oven, and simultaneously smoke it. It will take considerably longer, but it's always nice to enjoy some time to yourself and enjoy the great outdoors, especially in the spring. If you can get some nice real wood (or wood chips), cedar, alder apple or cherry, use it. You will be really impressed by the flavor difference.

WILDFLOWER JERK SAUCE
Makes 1 quart, which is a lot — but it lasts almost forever — and you will become addicted to it! Very easy to make, just put it all in a blender and puree!

- 2 Tbl Allspice
- 2 Tbl fresh Thyme or about a 3 or 4 sprigs 6" long or so (Marvins has a great Thyme called "Lemon Thyme" that is perfect for this)
- 1/2 Scotch Bonnet Pepper, or an orange Habenero (This is one of the signature ingredients, but it is very hot, wear gloves when you touch it. You can add more or less to taste when you are finished blending it.)
- 1 tsp Black pepper
-2 fresh Sage leaves
- 8 gloves of garlic
- 2 cups of Molasses (or brown sugar)
- 1/4 cup olive oil
- 1/4 cup Soy Sauce
- 3/4 cup wine vinegar
- 1/2 cup Organic Orange Juice
- Juice of 4 limes
- 2 whole green onions, more if you like green onions
- 1 cup of diced sweet onions
- a couple of scrapes of Nutmeg
- a big pinch of ground cinnamon
- Salt to taste, but you don't have to have it in this one!

Turn on the reggae, grab a cold beverage and enjoy!

Our Title Sponsor for thinkGREEN 2009!

Whole Foods (Deerfield Towne Center & Rookwood) have agreed to be this year's thinkGREEN title sponsor! We are so excited to have them be a part of this year's event again! Please mark your calendars for April 25th from noon til 6:30pm for the thinkGREEN Earth Day event! For more information go to the Marvin's Organic Gardens website.

If you are intersted in participating in the event as a vendor, please contact Audrey Keyes at 513-984-8278 or Drew Overbeck at 513-200-4872.

thinkGREEN 2009

Saturday, April 25th • Noon-6:30pm • Marvin’s Organic Gardens
Don't miss out on the second annual thinkGREEN event, presented by and held at Marvin's Organic Gardens. An educational day for the entire family including music, food, activities, door prizes, lectures, vendors and resources - all with one common goal - to educate our community on the environment and learning to live "green". This event is free and open to the public. Bring the whole family – we will have something for everyone!

Don’t miss out on the petting farm! It is baby animal time and your kids are going to love petting the babies brought to Marvin’s from Sunrock Farm. They will only be there from 1:00- 3:00pm, so don’t miss out!

*Interested in participating as a vendor/resource/sponsor at the thinkGreen event?
Contact us at info@marvinsorganicgardens.com or call Audrey Keyes at 513-984-8278.

February Recipe from Wildflower Cafe & Coffeehouse

Each month, Executive Chef & Owner of the Wildflower Café, TODD HUSDON, will be sharing an organic recipe with you! The Wildflower Café is an all-organic restaurant located at:
207 E. Main Street • Mason, OH 45040.

For more information, visit www.wildflowercafeandcoffeehouse.com or call 513-492-7514.

Rosemary Potato Soup


Ingredients:
- 1/4 lb unsalted butter
- 1.5 cups diced yellow onion
- 1 cup diced celery
- 2 whole 6” springs of rosemary
- 1 T. freshly chopped garlic
- 1/2 cup flour
- 1 quart milk (organic or local, or better yet, BOTH)
- nutmeg to taste
- 1 cup mashed potatoes
- 1/4 cup sour cream
- 2/3 cup - 1” diced cooked potatoes
- 3 T. organic chicken base -or- 1.5 cups strong, flavorful homemade chicken stock
- 1T. all purpose seasoning
- 1 T. dried basil
- fresh ground pepper to taste
- couple dashes of hot sauce

Directions:

Make a blond roux: On low heat, melt butter. Add onion and celery to melted butter. Add sprigs of fresh rosemary, and garlic. Stir and cook until onions are clear, but not browned. Slowly add flour, and stir on low heat, until flour and butter are combined and smooth, but not brown.

Make that blond roux into a Bechamel Sauce: Add milk. Slowly cook on low heat until milk thickens a bit. Run a few scrapes of nutmeg across a planer, or cheese grater. Simmer for about 15 minutes, remove rosemary sprigs and discard them — preferably into a compost pile!

Season and adjust: Stir in cooked mashed potatoes, sour cream, diced cooked potatoes, chicken base, all purpose seasoning, basil, Fresh ground pepper to taste, a few dashes of hot sauce (it really makes it better, without adding heat). If the soup is too thick for your liking just add more milk and re-season with salt and pepper. If its too thin, let it cook and reduce.

Serve: Garnish with chopped chives or green onion, crumbled real bacon if you like, and a good shredded cheese of your choice. You can also add whatever other veggies you have, we've had good luck with asparagus. People will want you to make this one all the time.

January Recipe from Wildflower Cafe & Coffeehouse

Each month, Executive Chef & Owner of the Wildflower Café, TODD HUSDON, will be sharing an organic recipe with you! The Wildflower Café is an all-organic restaurant located at:
207 E. Main Street • Mason, OH 45040.

For more information, visit www.wildflowercafeandcoffeehouse.com or call
513-492-7514.

Artichoke Dip


Ingredients:
- 1/4 cup clarified butter
- 1 garlic clove
- 1 can of organic artichokes (quartered)
- 12 oz Monterey Jack Cheese
- 12 oz Shredded Parmesan
- 12 oz organic sour cream
- 1/2 cup local and or organic whole milk

Directions:
Mix everything together, but only use half the Monterey Jack, because the rest of it needs to go on top when you bake it. Bake on 350˚ until the top is golden and bubbly. Serve with tortilla chips or oven toasted pita's! You can also add other ingredients that you favor — i.e. organic spinach, etc. Be prepared though, people will want you to make this one all the time.