Grilled Baby Cabbage with Rice

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* Steamed Brown Basmati Rice
* Grilled Baby Cabbage
* Chick Peas
* Fresh Garden Tomatoes
* Fresh Plums
* Crispy Carrots


Preparation Notes

We put this lunch together after returning from a trip to the farmers' market. We were lucky enough to find these tender baby cabbages, which we seared to perfection. We then added a number of other items to "round out" the lunch.

Steam the rice and scoop some into the extra large container.

Slice the baby cabbages in half and sear in a small amount of butter or olive oil for a few minutes. Then add about 1/4 inch of water to the skillet, cover, and simmer until tender. Add salt, pepper, and paprika to taste. Place the cabbages on top of the rice.

Add some canned (drained and rinsed) chick peas.

Slice some fresh tomatoes (or include cherry tomatoes) and place in the corner of the extra large container for added nutrition and color.

Place two plums in one of the medium containers.

Peel and slice the carrots and place them in the other medium container.

State by state obesity rankings are out

Washington, D.C. - Adult obesity rates increased in 23 states and did not decrease in a single state in the past year, according to F as in Fat: How Obesity Policies Are Failing in America 2009, a report released today by the Trust for America's Health (TFAH) and the Robert Wood Johnson Foundation (RWJF). In addition, the percentage of obese or overweight children is at or above 30 percent in 30 states.

"Our health care costs have grown along with our waist lines," said Jeff Levi, Ph.D., executive director of TFAH. "The obesity epidemic is a big contributor to the skyrocketing health care costs in the United States. How are we going to compete with the rest of the world if our economy and workforce are weighed down by bad health?"

[Read the rest of the story at http://healthfeds.blogspot.com/2009/07/state-by-state-obesity-rankings-are-out.html.]

Community Supported Agriculture (CSA)

Community supported agriculture (CSA) benefits producers and consumers.

* It allows small farmers to sell directly to families, eliminating the need for middle men.
* Farmers can "pre-sell" their goods, so they know how much of each item to plant.
* Families can receive a share of high-quality, locally grown, organic produce easily and affordably.
* Local produce is fresher. Fruits that ripen on the tree or vine taste better and are more nutritient-rich.
* Local produce purchased directly from the farm for immediate consumption does not contain preservatives found in foods that must be shipped great distances.
* Trucking foods to other parts of the country creates traffic and air pollution.
* Organic farming practices keep pesticides, herbicides, and chemical fertilizers out of our food, drinking water, and animal habitats.

While many of us belong to CSAs or are planning to join a CSA sometime in the near future, few of us realize that--and we quote from www.csacenter.org--"CSA is a relatively recent phenomenon in the United States and Canada. Teikei, the CSA equivalent, which literally translated means 'partnership' or 'cooperation', was first developed in Japan by a group of women concerned with the use of pesticides, the increase in processed and imported foods and the corresponding decrease in the farm population. The more philosophical translation for teikei is 'food with the farmer's face on it' (Van En 1992). In 1965 Japanese women initiated a direct, cooperative relationship in which local farmers were supported by consumers on an annual basis."

To hear the rest of the story or to find a CSA in your area, visit www.csacenter.org or www.localharvest.org.

The Healthy Lunchbox

We've just added a new lunch book, The Healthy Lunchbox, to our Web store at http://secure.laptoplunches.com/AMAZING/itemdesc.asp?ic=340060&eq=&Tp=

This one-of-a-kind guide is filled with quick tips, tricks, and techniques for organizing and preparing quick and easy meals with a little more zing and a lot more nutrition than those boring old sandwiches, chips, and sodas.

Composting Basics

Composting is a great way to add nutrients to any garden. It's easy, environment-friendly, and virtually free! If you're thinking about starting a compost pile but don't know how to begin, read on!

* You can purchase a compost bin or put one together yourself. (We made our compost bins with a large sheet of chicken wire — 4 feet wide and 13 feet long — and a few plastic cable ties. We have three open-ended cylinders that sit directly on the ground. The worms love it!)
* Balance your "greens" and "browns." That is, add both dry brown leaves and green plant trimmings.
* Add fruit and vegetable scraps from the kitchen. Don't forget egg shells, tea bags, and coffee grounds. Avoid oils and meat products.
* Keep your compost aerated. Mix the pile after each addition.
* Don't let your compost pile dry out.
* Don't let it get too soggy either.
* For more information on composting or to order composting equipment, visit www.howtocompost.org.
* Forward this email to your friends, family, and colleagues to show them how easy it is to get started.

Berry Delicious Crisp

This dessert is heavenly with fresh berries, but frozen berries work equally well. Keep a bag in the freezer for use in the off season or for unexpected dinner guests. This recipe is quick, easy, and tastes divine! Makes about 8 servings.

BERRY MIXTURE:

6 cups of your favorite fresh berries (blueberries, strawberries, raspberries, blackberries) or 1 (16oz) package of frozen mixed berries (do not thaw)
1 tsp cinnamon
2 tbs water

TOPPING:

1 cup rolled oats or kamut
¾ cup unbleached flour
¾ cup firmly packed brown sugar, preferably dark brown
½ cup butter, softened
1 tsp cinnamon

1. Heat oven to 375° F.
2. Place fruit in an ungreased baking dish.
3. Sprinkle with water (omit if using frozen berries) and cinnamon.
4. In a bowl, combine topping ingredients and mix until crumbly.
5. Sprinkle evenly over fruit.
6. Bake at 375° F for 35 minutes or until fruit is bubbling and topping is golden brown.
7. Serve warm with high-quality vanilla ice cream.

Grab 'n Go Lunch

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Menu

* Fresh Cherries
* Whole Grain Crackers
* Baby Carrots
* Ranch Dressing
* Almonds and Cashews


Preparation Notes

This lunch is perfect for an early or mid-summer morning when you're in a rush and don't have much in the kitchen. It takes less than 5 minutes to add a handful of each of the above ingredients as you're running for the door.