Meet Your Local Farmers... News in Natural

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1 June 2012 Serving You Since 1994 Locally Owned Meet Your Local Farmers... News in Natural Desta Moore Do Frogs Need Sunscreen? Siri and Son Farm: Joe and Jim Siri, Damascus, OR, 180 acres, growing with organic practices since the 50s, certified since They grow bell peppers, celery, cucumbers, cilantro, radishes, spinach, green onions, lettuce and other vegetables. This is a 4th generation farming family with the tradition started by Joe s great-grandfather, an Italian immigrant. As you can see, the town has grown up around the farm. Oregon in the summer months must be one of the most beautiful places on earth. Many of us will enjoy heading up to favorite river spots or mountain lakes to cool off in clean, clear water under tall old trees. Before going back home, we make sure not to leave garbage from lunch on the ground or in the water. Unknowingly we are leaving behind something else that is harmful to the aquatic environment: residue from the chemical sunscreens put on before swimming. Before this thought adds any extra stress to a possibly already overburdened ecoconsciousness, let me say that the remedy is easy. Make a switch to a biodegradable mineral sunblock. At LifeSource we do not sell continued on page 7 Nuevo Amanecer Farm: Juan and Maria Aparicio, Junction City, OR, 40 acres, certified organic since They grow lettuce, cabbage, broccoli, winter squash, parsnips, kale, leeks and beets. Juan and Maria share this land with Maria s father s certified organic farm, Cinco Estrellas. Maria grew up here. more on page Commercial St SE Salem, OR Editor: Kathy Biskey, editorlifesource@comcast.net The material contained in this newsletter is for informational purposes only. Feel free to use any part. Always see your healthcare provider before beginning a self-treatment program. Printed on domestic 100% Post Consumer Recycled Paper

2 Spring Green Inspirations Stephanie McNelis I grew up in a family where salad consisted of few ingredients, and if it was not iceberg or romaine, it was generally not regarded as edible. When I left home for college, I moved to a town with a wonderful food co-op and farmers market. I was introduced to a new world of leafy greens, colorful salads, and fresh spring vegetables. On my weekend trips home armed with baby spinach and mesclun mixes I was not initially well received: Don t you put that in my salad! Um, this isn t salad where s the bacon and cheese? However, I slowly introduced my family to several new nutrient-rich leafy greens we could all enjoy, and if you re stuck in a lettuce rut, perhaps one of these spring greens can add flavor and variety to your spring and summer dishes. Arugula is a popular spring green, known for its spicy, peppery flavor. This leafy green originated in the Mediterranean and is high in vitamin C, vitamin A, and vitamin K. It is a wonderful base for salads, pizza toppings, or for pesto. You will find arugula at LifeSource year-round, and local arugula is in season now! It is fairly easy to grow and, though it is quick to bolt (go to flower and seed), the flowers and seeds are edible as well. Ancient Romans used the seeds to flavor oil, and the seeds were likely used as an aphrodisiac. Aphrodisiac or not, arugula is a great way to spice up your next early summer meal! We stock four varieties of lettuce, probably the least mysterious greens at LifeSource. These are a staple in Arugula Pesto 2 cups of packed arugula leaves, stems removed (or baby arugula) 1/2 cup shelled walnuts (or pinenuts) 1/2 cup fresh Parmesan cheese 1/2 cup extra virgin olive oil 6 garlic cloves, unpeeled 1/2 garlic clove peeled and minced 1/2 teaspoon salt Brown 6 garlic cloves with their peels on in a skillet over medium high heat, until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins. Toast the nuts in a pan over medium heat until lightly brown. Combine arugula, salt, nuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove from the processor and put it into a bowl. Stir in the Parmesan cheese. Toss with pasta and enjoy! many of our diets, and with good reason. Romaine is high in vitamins C, A, K and folate, and provides the crunch for your summer salad. You are probably also familiar with red and green leaf lettuce, which also contain high amounts of vitamins C, A, and K, as well as providing small amounts of many vitamins and minerals. For those of you who are romaine purists (I understand, I come from a family of not so adventurous salad eaters!) green and red leaf varieties are softer, and slightly sweeter than romaine, and add elements of color and texture to salads. Now, what about that fourth lettuce you see in the case? Soft and delicate, butter lettuce is sweet and buttery and high in vitamins C, A, K and folate. There are several varieties of butter lettuce, and you will see green, red, or both in our produce case. Radicchio (rah-dee-kee-oh) is another cool weather crop that is suitable for salads or cooking. The most common variety in the U.S. resembles a small red cabbage, but it is actually related to chicory and endive. One cup of shredded radicchio contains 120 micrograms of Vitamin K, 128% of the daily value for an adult consuming 2,000 calories per day. Radicchio based salads work well with sweet dressings, such as berry vinaigrette or honey balsamic, which cut the tangy, slightly bitter flavor of the vegetable. Cooking radicchio softens the bitterness and brings out the sweetness. Try quartering a head and roasting it with olive oil and balsamic vinegar and topping with goat cheese. Mesclun (a French word for mixed young greens) and spring mixes are also widely available now. These mixes are not one plant or even one agreed upon mix of young plants, and may contain arugula, oakleaf, red chard, radicchio, mustard greens, kale, and young lettuce varieties. Mesclun is a great way to make a colorful and healthy salad without too much time or effort. You don t need to select, chop or mix the greens and frequently commercial meslcun is already well washed. Mesclun is also great steamed for a minute or two and topped with salt and pepper (my personal favorite is to eat this with a couple of fried eggs). No matter which greens you choose for your next summer salad or spring meal, in-season greens are a great way to celebrate spring and summer as we retire some of our heavier winter recipes for the season. 2 LifeSourceNaturalFoods.com

3 Meet Your Local Farmers... continued from page 1 Spring Hill Farm: Jamie Kitzrow and Lisa Schwartz; Albany, OR; 25 acres certified organic since Spring Hill grows over 45 different types of crops, specializing in greens, spinach, collards, kale, chard, parsley, peppers and dandelions. They grow such a variety of crops to maintain interest and to provide a happy, healthy place for people to work. Their foreman has been with them since Jamie and Lisa converted this land which had been farmed using conventional chemicals for 75 years. It took years to bring fertility back to the soil. Their farm is surrounded, now, by homes. Teal Creek Farm: Sloan Aagaard and Keith Nelson; near Dallas, OR; 38 acres, growing organically since they bought the farm in Keith & Sloan provide us with organic veggies, including lettuce, cauliflower, kale, chard, kohlrabi, cabbage, squash, peppers, onions, peas, beets, cucumbers and plant starts in the spring. Sloan is the person you get to meet if you come to our spring customer appreciation food fair and plant sale. Shortly after they bought the farm they ceded 2.75 acres back to the state to use as a Riparian Wildlife Corridor. Mustard Seed Farm: David & Nancy Brown; near St. Paul, OR; 40 acres, certified organic since Leaf lettuces, cabbage, broccoli, cauliflower, summer and winter squash and pumpkins. David and Nancy grow all the major varieties of winter squash and some specialty ones as well. They also grow unusual vegetables like purple, green and orange cauliflower, romanesco and purple broccoli. Their giant pumpkins are renowned throughout the northwest, some as large as 600 pounds! LifeSourceNaturalFoods.com 3

4 SALE JUNE 1-30 Carlson 21% SUPPLEMENTS Ester-C 500 mg 20% 25% Liquid Vitamin D capsules Reg % 25% 2000 IU per drop Sale $ drops Reg Sale $12.99 Spirulina 500 mg Non-GMO, Free of Pesticides, Herbicides and Gluten Sale $ tablets Reg BODY CARE Vegecol Aloe Moisturizing Cream for Sensitive Skin Sale $ oz Reg Home health Castor Oil Sale $ oz Reg % 23% BEER & WINE Sale $8.49 six 12 oz Reg BULK Gluten Free Rolled Oats 37% Reed s Granolas Sale 25% bulk per lb Ginger Chews 23% Lemonade Original Mango Strawberry Cherry Ales Brewed in the Republic of Cascadia Bring Your Containers for Bulk Foods & Save 5 each! Sale $1.49/lb bulk Reg. 2.39/lb Sale $4.99/lb bulk Reg. 6.49/lb Choose Local Products 32% 26% 29% 38% 4 PRICES GOOD WHILE SUPPLIES LAST SALE DATES June 1-30 SALE Salad Dressings Made with Apple Cider Vinegar and Olive Oil Sale 3 for $5 Sale $ oz Reg All Varieties on Sale Original or Peanut Butter 25% 12 oz Reg Rice Cakes Sale $ oz Reg Tongol Tuna Light Chunk Sale 2 for $3 5 oz Reg Apple Cider Vinegar Raw & Unfiltered Sale $ oz Reg HOUSEHOLD Lump Hardwood Charcoal Clean Burning Quick Starting Sale $ lb Reg

5 23% Chewy Granola Bars ally Delicious 33% 34% 29% 33% Gluten Free Cookies Moist & Chewy All Flavors Sale $ oz Reg Live Food Bars Raw Gluten Free 2.2 oz Reg Coconut Bliss Delicious Non-Dairy Dessert ~ All Flavors Sale $ oz Reg Toaster Waffles All Six Varieties Sale 2 for $5 7.5 oz Reg Shop with Sustainability in Mind FREEZER 32% 32% 39% Delicious Alternative to Dairy Westbrae Beans Selected Varieties Veggie Burgers Your Choice 24% Rice Beverage Sale $ oz Reg Mac & Cheese Selected Flavors Sale $2.99 Sale 2 for $ oz Reg Sale 3 for $4 6 oz Reg Sale $ oz Reg Sale 25% 10 oz Reg Battered Cod Fillets Light & Flaky Gluten Free Sale $ oz Reg Choose 31% 25% 18% 18% 30% PRICES GOOD WHILE SUPPLIES LAST SALE DATES June 1-30 Greek Yogurt Milk COOLER Northwest Pastures NEW! ~ Fruit on the Side Sale $ oz Reg Almond Breeze Dairy Free Almond Beverage Sale $ oz Reg Kombucha All Flavors Sale $ oz Reg Sale $ oz Reg MEAT Boneless Chicken Breast Free Range Antibiotic Free Sale $5.49/lb per pound Reg. 7.79/lb 5

6 A Rosé by Any Other Name Michelle Achee Now that the warmer weather is here, folks are firing up their barbeques and it s time to start thinking about what wines will go with the roasted chicken, the grilled veggies, the cedar plank salmon and the spare ribs with spicy dry rub. I have the perfect wine to go with every single one of those menu items: Rosé. Yes, I know what you re thinking. You re thinking of the ubiquitous sweet pink fruit bomb, White Zinfandel, and you are either cringing or applauding. But, that s not the Rosé I m talking about. I m talking about those fantastic light, crisp, slightly dry, delicately fruity, flowery summer wines that pair beautifully with just about anything cooked over fire and/ or spicy. The delicate, yet complexly structured Rosés can stand up to smoky, spicy, charred and marinated meats and veggies without wilting under their weight or overpowering them. Many people believe that Rosés are a blend of red and white wines. While I m sure such a thing has happened (except in France where it is illegal) and was marketed as a rosé, the real deal requires far more work to create than simply tossing two different kinds of grape juice into the same vat. Rosés are basically white wines made from red grapes. They start out being made like a red wine, but shift gears a couple of days into the process. Wine gets its color from the grape skins. Whether you have a white grape or a red grape, the inside is the same color. When a red wine is made, the vintner crushes red/purple/black skinned grapes and lets the color from the skins bleed into the clear juice staining it red. This takes about 2 weeks sometimes more or less depending on the varietal of grape and style of wine. Tannins, a naturally occurring antioxidant and preservative, are also present in the skins and will make their way into the juice the longer the skins are exposed to it. They help give the wine structure and texture, while too much can cause that harsh puckery, dried out feeling on the sides of your tongue. The actual color of the wine ranges from very pale melon color to deep rosy hues. Likewise, they tend to be drier and crisper than blush wines which refer to the American simple sweet pinks like White Zinfandel. With Rosé, once the grapes are crushed the skins will only be in contact with the juice for a very short time, typically 1 to 3 days, and then the grapes will be pressed to squeeze out all the juice and then the skins are thrown away. This produces a white wine that has been tinted by the color of the red skins as well as picking up some of the flavor of the red grape and some tannins for structure and balance without being harsh. The result is the best of both the red wine and white wine worlds. Rosés are extremely versatile and can be quite complex. Their light crispness makes them perfect for warm weather and the complexity helps them to bridge the gap between white wine / red wine food pairings. My favorite Rosés are made from the Grenache varietal of grape. They have a light sweetness, low acidity and delicate tannins. It is the grape most often used for Rosés in France, Spain and California. We carry three different Rosés here at LifeSource; a lightly effervescent Casal Garcia Vinho Verde Rosé from Portugal, organic Bodegas Iranzo Vertvs Rosé from Spain, and Domaine de la Petite Cassagne from France. They re different from each other but all are really good and one will easily become your summer favorite. So let s fire up the barbecue grills and drink some PINK! 6 LifeSourceNaturalFoods.com

7 Time for a Good Book Roxanne Magnuson The Maritime Northwest Garden Guide This lovely booklet resides on our magazine rack, but it s more like a thin book than a magazine. Produced by Seattle Tilth, it s a Planning Calendar for Year-Round Gardening and I ve fallen in love with it. It s chock full of easy to understand information for those of us who live here in this maritime climate, love to garden and don t have the expertise of a master gardener. One of the first paragraphs begins with this: What is Gardening? Well, it isn t rocket science organic gardening is a lot more complex. This gentle and enticing read gives us all the knowledge we need to enthusiastically dig in and grow our own. It is formatted with a month by month focus. The winter months pique our imagination with how and what we ll be doing very soon. Crop rotation, cold News In Natural frames, cloches, indoor starts all get their share of attention during the dark of the year, encouraging us to look forward to spring. Composts, fertilizers, pest solutions, soil amendments, row covers, growing techniques and 120 salad ingredients are a few of the subjects covered. Discover how to build them, when and why to use them. So many things are described with simple detail and beautiful drawings. Learn how to identify and encourage the beneficial insects that keep the problem bugs at bay; which are the prettiest nitrogen fixing plants and why we need them; soap sprays and how they work. This is a book that will serve you well for years to come. When winter is here it ll still smell of the well-made soil that covered your fingers when you were reading it last summer in your garden, in the sun, surrounded by flowers and fresh-as-the-day food. continued from page 1 any sunscreen products that contain harmful chemical ingredients. There are two main reasons for this decision. First, the safety of chemical sun blocks once they enter the human body, which they do as soon as you apply them, are questionable at best. Our skin is porous and allows chemicals to pass right through into the bloodstream unaltered. A good rule of thumb may be don t rub something onto your skin that you wouldn t feel safe putting in your mouth. The second reason to avoid chemical sunscreen has to do with its growing toxicity to aquatic life. There is currently more awareness of this issue in areas with coral reefs and warm waters where people are swimming year round, consequently dispersing sunscreen chemicals in larger concentrations. When I travelled to the Yucatan in Mexico and swam in the coral gardens, there were guards posted in busy areas to make sure tourists weren t contaminating the environment with their body care products. The aquatic life in our area isn t as showy or easy to see but our lakes and rivers are home to colorful fish, amphibians, aquatic insects and crustaceans that may be impacted over time by an ever increasing residue of sunscreen chemicals. Often the oily residue is so obvious I can see it coating a swim area my family is enjoying. In addition to being healthier for your body and your favorite lake or river, natural, biodegradable mineral based sunblock has other advantages. Unlike chemical sunscreen, minerals such as non-nano zinc do not soak in and therefore don t need to be reapplied as often throughout the day. Mineral sunblock keeps on working until you wash it off. A chemical sunblock with a high SPF may look impressive, but SPF only measures how much UVB radiation is blocked. UVA rays are deeper penetrating and are thought to contribute to some types of cancer. A mineral sunblock should shield against both types of radiation. Please visit our health and beauty aisle and we will show you some healthy sunscreen options. These, along with a nice hat and mid-day shade breaks can add comfort and safety to summertime fun. LifeSourceNaturalFoods.com 7

8 Trail Mix Tasting Friday, June 1 st 11 am - 3 pm Great American Barbecue ~ Taste Some Dogs Friday, June 22 nd Noon - 4 pm You ll need Trail Mix & Energy Bars! Come taste some new ones Saturday June 12th ~ 11am - 3pm Energy Bar Tasting Saturday, June 16 th 11 am - 3 pm PRSRT STD U.S. Postage PAID Permit No. 344 Salem, OR 2649 Commercial St. SE Salem OR Printed on domestically produced 100% Post Consumer Recycled Paper Sunday: 9am - 8pm Change Service Requested Store Hours Monday Saturday: 8am - 9pm