Newsletter Meeting Thursday at 7:00pm

Several CSA members have expressed interest in writing articles or otherwise helping with the newsletter. This Thursday at 7:00pm we'll be having a meeting at 7:00pm at Sixth Street Community Center, 2nd floor to discuss ideas for articles and other work that is needed. If you can't make it, you can always email your ideas and articles to content@sixthstreetcsa.org.

Don't forget - We need bags!

Tomatoes and Moms

I canít pass by a good case of serendipity. The other day Annette was asking for contributions to the newsletter. I asked her what sheíd like me to write about. Since several members had recently become parents, she thought an article about them would be of interest. However, my expertise is in food and health, so she off-handedly said: Tomatoes. Later, I was looking thru the Journal of the American Dietetic Association and found an article about, would you believe it, tomatoes and their impact on breast milk. So, what else can I do but write on this topic!

Tomatoes, as you may know, contain lycopene, one among a group of phytochemicals that is believed to strengthen an infantís immune system and protect their lungs, stomach and intestines from infections. Breast milk obtains lycopene from the blood of the mother, who obtains it from food sources, with tomato being one of the best. In this small study conducted at Ohio State University, it was found that women who consumed either raw or cooked tomatoes had an increase in lycopene in their blood. But of greater interest, it was found that the women who consumed processed tomato products, versus raw, had the greatest increase of lycopene in their milk. Those who ate no lycopene-containing foods had a decrease. While there is some controversy over the methods used to measure lycopene in breast milk, other studies support the general idea that this phytochemical is most available to the body after it has been processed. Bottom line to you breast-feeding mothers: cook or otherwise process your tomatoes before eating. And bon appetit!

Esther Trepal, RD, MS, CDN

This weeks picks

Veggies: Broccoli, Tomatoes, Zucchini, Winter squash, Lettuce, Potatoes, Cabbage, Mixed greens

Fruit: Apples, Pears, Nectarines

Quick Zucchini Pickles

3 ‡ C white wine vinegar
1 C water
1 ‡ C sugar
2 t black peppercorns
1 t coriander seeds
1 ‡ T kosher salt
4 red chilies
1 head garlic, peeled and slightly crushed
4 medium zucchini, cut into ‡" thick rounds

In saucepan combine vinegar, water, sugar, peppercorns, coriander seeds, salt, chilies and garlic. Bring to a boil then reduce heat to a simmer and cook for 5 minutes. Place the zucchini in a bowl and pour pickling liquid over them. After the zucchini have cooled to room temperature transfer to airtight containers and store in the refrigerator. They will taste their best after marinating for at least a day in the refrigerator.

Pasta with Broccoli and Fresh Mozzarella

‡ lb. broccoli
1 T olive oil
2 T butter
3 cloves garlic, chopped
º lb. fresh mozzarella, chopped into small cubes
2 T chopped parsley
‡ C grated Parmesan cheese
‡ lb. orecchiette or penne
salt and pepper

Bring a large pot of water to a boil. Prepare the broccoli by breaking the heads into florets. If the stems appear fibrous peel them with a vegetable peeler, then cut then into chunks about the size of the florets. When the water is boiling add the broccoli and cook for 5-7 minutes until the broccoli is tender. Drain the broccoli and refresh under cold water.

Bring another pot of water to a boil for the pasta. In a sautÈ pan warm the butter and olive oil over medium-low heat. Add the garlic and cook until it is pale brown. Add the broccoli and cook for a minute or so, coating the broccoli with the garlic. Set aside while the pasta cooks according to the package directions.

In a large bowl place the mozzarella, the Parmesan cheese and broccoli mixture. Drain the pasta, reserving about a ‡ C of the cooking water for the sauce. Add the pasta and the reserved water to the bowl. Toss together and season with salt and pepper to taste. Top with the chopped parsley.