If you would like more information about donating a crate, email us at info@fruitguys.com or call us at 1-877-FRUIT-ME (1-877-378-4863).

When we called on farmer John Givens to ask how can this be, a tomato crop in December, he replied to city kids naïveté with a farmer’s pragmatic answer: “We plant them where it doesn’t freeze.” Oh, why of course, that would be Goleta, CA (Santa Barbara County). Planted August 15, the crop survival depends on having no rain in November. How John could predict that it wouldn’t rain this November must be between him and his secret Santa. John Givens is Santa Barbara farmer’s market royalty, he started organic farming 30 years ago on one acre and now his Something Good Farm is a patchwork of 180 organic acres.

A little tomato blast in winter is a great benefit to your holiday-besieged cells. Tomatoes have 23 mg Vitamin C per cup, and about one calorie per tomato. The free radical fighting antioxidant lycopene is tomato’s gift to you, Lycopene is a bright red carotenoid pigment and phytochemical found chiefly in tomatoes and other red fruits and vegetables. Cooking tomatoes concentrates the lycopene.

Cherry tomatoes are classic in salad or skewered on toothpicks with olives, or stuffed with cheese. They cook quickly and break down quickly for fresh tomato sauce. You may end up snacking on the cherry toms before they even get to the cooking stage; cherry toms after all are nature’s candy—and December’s Christmas candy.

- Heidi Lewis

Upward Arm Pose: Stand straight in facing your desk with your chest lifted, buttocks dropped towards the floor, and your face relaxed.  On an inhalation raise your arms straight overhead with palms facing each other.  Breath evenly as you stretch your fingertips up to the ceiling while dropping the buttocks and keeping your ribs in.  Relax your face and jaw as you lift up.  Hold for 30 seconds.  On an exhalation lower your arms.

Supported Hero Pose: Kneel with your back facing your desk (if your back is stiff or quadriceps are tight) or chair.  Keep your buttocks drawing firmly down towards the floor as in the first pose and lie back with your shoulder blades and head supported on the desk or chair edge.  If this bothers your neck place a book or large file folder under your head.  Press your tailbone forward away from the chair/desk to increase the stretch on the front of the thighs.  Hold for one minute, then use your hands to push yourself up.

Upward-Facing Dog Pose: Face your desk and place your palms on the edge.  Step back until your arms are straight and your feet are under your hips.  Now keep your legs straight as you lift your heels and bring your shoulders over your palms and the front of your pelvis close to the desk.  Draw your buttocks strongly towards your heels and move the chest forward between your upper arms.  Hold twenty seconds while breathing evenly.  On an exhalation take your hips back over your heels.  Repeat three times, then stay in the final position with feet under hips and arms straight for one minute before standing up.

If you didn’t descend the buttocks enough in these poses you may feel tightness or ache in your lower back.  Try the Relaxed Forward Bend: Sit at the front of your chair. Straighten your legs with your heels resting on the floor. Lift your chest as you place your hands on your upper thighs. Slowly slide your hands down your thighs, but only so long as you can keep your chest lifted at the same time. If you are stiff, you will stop somewhere above your knees. This is fine. If you are more flexible, your hands may reach your ankles or even the floor. Remember to breath regularly. Stay in the pose one minute. Keep your legs firm as you slide your hands up your legs and sit up.

These poses can be done at the office or at home. Remember to always check with your healthcare professional before starting any new exercise program.

Breathe.

- Rebecca Taggart

Rebecca Taggart is a San Francisco Yoga instructor.

EAST

Kamishibai (Paper Dramas) Workshop
Dec 6
Washington, DC

Sustainable MTA Uses of Groundwater
Dec 9
New York, NY

CENTRAL
Winter Farmer’s Market
Dec 6 & 20
Chicago, IL

Holiday Crafts from the Farm for Kids
Dec 12
Caledonia, IL

Evanston Food Policy Council Community Potluck
Dec 17
Evantston, IL

WEST
Handmade Ho-Down benefits DrawBridge
Dec 3
San Francisco, CA

Holiday Boat Parade
Dec 12
Marina del Rey, CA

The Value of Traditional Seeds in an Unstable World
Dec 17
Berkeley, CA

• 1 medium onion, coarsely chopped
• 2 celery ribs, coarsely chopped
• 7 tablespoons unsalted butter, divided
• 1 good-quality baguette (1/2 pound), cut into 1-inch cubes (8 cups)
• 1/3 cup chopped celery leaves
• 1 1/2 tablespoons chopped sage
• 1 cup turkey stock, chicken broth, or veggie broth
• 1 large egg

PREPARATION

1. Preheat oven to 400°F with rack in lower third.
2. Butter a 9 *12” baking dish.
3. Cook onion and celery in 6 Tablespoons of butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a large heavy skillet over medium heat, stirring occasionally, until softened, 8 to 10 minutes.
4. Transfer to a bowl and toss with bread cubes, celery leaves, and sage, then cool 5 minutes.
5. Whisk together stock and egg (if stock is hot, gradually whisk into egg), then toss with bread mixture until absorbed.
6. Transfer to baking dish and dot top with remaining tablespoon butter.
7. Bake, covered with foil, 30 minutes, then uncover and bake until top is golden, about 10 minutes more. Cooks’ note: Stuffing can be assembled (but not baked) 1 day ahead and chilled (covered once cool). Bring to room temperature before baking.

• ¾ cup water
• ¾ cup sugar
• 1 persimmon, washed and sliced
• 7.5 oz. container of fresh cranberries (1 ½ cups)
• 1/2 teaspoon freshly grated orange zest

PREPARATION

1. Bring water and sugar to a boil, stirring until sugar is dissolved.
2. Add persimmons and cranberries and simmer, stirring occasionally, until berries just pop, 10 to 12 minutes.
3. Stir in zest, then cool and serve cold or at room temperature. Cooks’ note: Cranberry sauce may be made 3 days ahead and chilled, covered.

PREPARATION
Preheat oven to 400°F.

Toss potato slices with 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Spread them out evenly on a foil liked cookie sheet. Bake until cooked through and slightly caramelized (~20 minutes). Keep warm.

In heavy medium skillet over low to medium, melt 2 Tablespoons unsalted butter. Add apples and sauté until tender and golden brown, about 15 minutes. Keep warm.

In heavy large pot, combine remaining 1 Tablespoon olive oile and 3 Tablespoons water and warm over medium heat. Add the kale and sauté, stirring occasionally, until wilted, (~5 minutes). Lower heat to moderately low and add sweet potatoes and apples. Continue cooking, stirring occasionally, until warmed through, 3 to 4 minutes. Stir in sage, remaining 1teaspoon of salt, and ½ teaspoons pepper. Serve hot with freshly grated sharp cheese of your choice sprinkled over the steaming bed vegetables.

INGREDIENTS
4 pears (Red Bartlett, Comice, or Concorde)
1 persimmon
7½ ounces of fresh cranberries
1 medium onion, peeled and finely chopped
¾ cup light brown sugar
1½ teaspoons yellow mustard seeds
2 teaspoons ground cinnamon
½ teaspoon ground cloves
2 cups white wine vinegar

PREPARATION
Peel, core and chop pears into ¼ to ½ inch pieces. Rinse, core and cut persimmon in half. Slice the persimmons into ¼ inch thick slices. In a large wide saucepan, combine pears and persimmon with cranberries, finely chopped onions, sugar, mustard seeds, spices and vinegar.

Place pan over high heat, bring to a boil, and then reduce heat to low. Simmer, uncovered, until chutney has thickened and melted together, (this will take about 1 to 1½ hours).

While the chutney simmers, sterilize glass jars that you will be using to store the chutney by filling with boiling water, draining and drying in a low oven.

When the chutney is ready, cool slightly, pour chutney into warm jars, and screw on the lids.

**Chutney may be enjoyed immediately at your Thanskgiving feats and leftovers can be refrigerated. Unopened jars can be stored at room temperature for six months.**