Through October 16, 2007, enter our Harvest Moon Sweepstakes to win Moosewood cookbooks and more! Click here for official rules and entry form to win prizes including the Grand Prize of an oversized canvas “Goodie Bag” filled with a Moosewood T-shirt, apron, hat, travel mug, stuffed baby moose, and a full set of authentic autographed cookbooks! Other prizes include signed copies of Simple Suppers (Moosewood’s latest cookbook) and authentic Moosewood T-shirts



On our
bookshelf:
The lazy days of summer are over. For many of us, the arrival of autumn means lunches to pack, schedules to coordinate, and the daily hope that we’ll be able to balance convenience with nutrition to get a healthy meal on the table for our families. But with so many choices in the supermarket, how do we decide what’s for dinner? Nutritionist Marion Nestle tackles this question in her book What to Eat: An Aisle by Aisle Guide to Savvy Food Choices and Good Eating. Guiding reader on a virtual tour through the supermarket, Nestle’s suggestions are simple: eat plenty of fruits and vegetables, consume fewer “junk foods,” and choose prepared foods with ingredients you understand. Promoting both good nutrition and satisfying flavors, What to Eat is an indispensable guide—and with its chatty tone, it’s also a fun read.

Since 1973, the name Moosewood has been recognized among consumers worldwide and has set the standard for imaginatively delicious vegetarian cuisine.




Organic Classics meals honor classic cooking and timeless recipes by using organically grown ingredients to create dishes that are healthy and delicious.

There’s a slight chill in the air, and the leaves are just beginning to turn golden. Fields are teeming with autumn vegetables—squashes ripen on their vines, juicy pears and crisp apples hang low from their branches, and the season’s last tomatoes are bursting with flavor. The school bus is making its regular rounds again, and at colleges across the country, students are settling into their dorms and gearing up for a new year.
It’s nice as fall approaches to pause a moment and reflect. Where have we been this year, and where are we going? At Moosewood and Organic Classics, one thing we’re looking forward to observing this autumn is the way communities around the country are exploring greener, healthier lifestyles. Schools at all levels are choosing to serve students organic and natural foods, cities are looking at energy efficiency and minimizing their environmental footprints, and individuals are talking about small changes in their own lives that will make their families healthier and happier.
We firmly believe that smart food choices are an integral part of well-being, and we strive to make convenient, delicious and healthy prepared foods readily available. We’ve recently expanded our offerings of certified organic vegetarian meals with the introduction of a new Moosewood entree, Chilaquile Casserole. A hearty mix of red beans, fresh vegetables, and south-of-the-border spices, layered over corn tortillas and topped with organic cheddar cheese, it’s comfort food with a kick. This autumn, enjoy the flavor of the harvest and the crunch of leaves underfoot. Most of all, make sure you maintain balance in your life. It’s a busy time of year, and a wonderful one!
If you are interested in trying any of our frozen or refrigerated products, we would be happy to send you some high-value coupons and additional information about our products. Please e-mail your mailing address to us at consumerrelations@fairfieldfarmkitchens.com and include MW/OC Fall Newsletter in the subject line. We will send the coupons and information to you promptly.

Farmer Profile:
Happy Valley
Organic
Cooperative

Nestled in the lush farmland of Western Massachusetts, the Happy Valley Organic Cooperative spreads across 225 acres of land and distributes the produce of four family farms. The cooperative was founded in 1996 by Doug Coldwell, Paul Maiewski, Dave Jackson and Dewitt Thomson, when the farmers realized that they could coordinate with each other instead of competing for business. Certified organic as a cooperative through Bay State Organic Certifiers, Happy Valley sells its lettuce, greens, summer and winter squash, tomatoes, eggplant, peppers and potatoes throughout New England. Moosewood and Organic Classics have been working with Happy Valley since 2004. Their philosophy, that vegetables should be harvested within a day of shipping, is one we believe in, and we’re confident that working with Happy Valley helps us to reach our own goals of providing the freshest, most delicious organic foods possible. You can taste Happy Valley cabbage in our Moosewood Moroccan Stew, and bell peppers in our Moosewood Spicy Penne Puttanesca, Organic Classics Chicken Cacciatore with Penne Pasta and Organic Classics Thai Style Chicken Curry with Jasmine Rice

Five Tips for a Healthy Fall
•	Walk, stroll, toss a Frisbee or rent a canoe. Enjoying the great outdoors will make you calmer and happier. Take a deep breath of fresh air, feel your limbs loosen and your stress release.
•	An apple a day... Keep one on your desk, pack one in your child’s lunch—this time of year, enjoy the sweet, juicy crunch of a fresh apple. While you’re at it, taste some of fall’s other great flavors: hearty greens like kale and cabbage, earthy root vegetables, and golden winter squashes.
•	Learn something. Whether it’s a biography you’ve been meaning to read or a yoga pose you’ve been wanting to master, now’s the time to hit the books—or the mat!
•	Start something new. As the days get shorter, it’s easy to fall into hibernation mode. Instead, engage your mind and try knitting, organizing old photographs, or even building something. Join a book group, take a cooking class, or invite friends over for a game of Scrabble.
•	Play hooky (but not literally). Yes, autumn is time to refocus, but sometimes you just need to knock off and have a play day. Give yourself permission to have some fun!

www.fairfieldfarmkitchens.com

Seasonal Recipe

Fresh Apple Cake

AA simple, homey cake with unadorned chunks of fresh apples. Dust the cooled cake with powdered sugar, or serve plain or with whipped cream or ice cream. Pair this delicious dessert with a hearty pasta or a creamy soup — it’s especially nice with Moosewood Pasta e Fagioli, Moosewood Savannah Sweet Potato Bisque, or Organic Classics Chicken Spinach Alfredo with Noodles.

• 1/2 cup melted butter
• 1 cup packed brown sugar
• 1 teaspoon vanilla
• 2 eggs
• 1 1/2 cups unbleached white flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups peeled, chopped apples
• 1/4 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
Preheat the oven to 350° and oil or butter a 9-inch square nonreactive baking pan.
By hand or with a mixer, beat the butter and brown sugar well. Add the vanilla and beat in the eggs one at a time. Sift together the flour, baking powder, baking soda, and salt. Fold the flour mixture into the butter mixture - the batter will be stiff. Fold in the apples, lemon zest, and lemon juice.

News from Ithaca:
Our all-too-brief summers in Ithaca and the surrounding countryside are always beautiful, glorious even. This past summer seemed especially so, with day after day of shifting robin’s egg blue, azure, and almost lavender skies, sometimes with big cumulus clouds. The unusually clear and sunny weather made for great corn and tomatoes, and it was a banner year for full, sweet blueberries with exactly the right edge of tartness. And they just kept coming. At Moosewood Restaurant, we had a steady stream of visitors from all over the country and beyond. We love meeting and feeding all those happy folks who are out touring on vacation.
Now it’s apple harvest and pumpkin time. The color of the hills changes daily, and cool, clear water is running through the gorges and rushing over the falls. When we see out-of-state license plates, the cars’ occupants are more likely to be students than tourists. Autumns in Ithaca and the surrounding countryside are always beautiful, glorious even...