When the Weed family of Cayuga County in upstate New York began Schoolyard Sugarbush to make pure maple syrup they had already been making pancake mix for three generations. A young Danielle was puzzled at receiving a gift of 25 metal spikes from her grandparents one winter when her mom told her, “You’ll learn to use them this spring.”

And learn she did. There in the schoolyard of an old one-room schoolhouse where several aunts and uncles had received their first years of formal education, Danielle and her father began yet another science lesson in her home education.

Having made pancake mix at the family’s New Hope Mills for many years it was only natural to combine pancakes and maple syrup. The family’s background gave them a good understanding of the quality, flavor and coloring of pure maple syrup. For the Weed family the quality of the product is paramount. Any product they make is produced in the most eco-friendly way, absolutely free from chemical additives and artificial ingredients. Under organic standards the maple forest must be protected by buffer zones from poisonous run off and environmentally harmful fertilizers, exactly as the family would have it.

If you’re in Moravia, Cayuga County in upstate New York, visitors are welcome anytime they’re boiling at the roadside sugarhouse. Guests entering the sugarhouse comment most on the amazing aroma of the syrup. Some even say a perfume should be developed. So stop in. You’ll learn the taste and aroma of Natures Sweetener. The address of the sugarhouse is 5967 Appletree Point Road in Moravia; within 300 feet of corner at 41A and Appletree Point Road.

If you can’t make it to the sugarhouse but would like to purchase some of the Weed family’s fine syrup go to:
100% Pure Organic Maple Syrup

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When it comes to dazzling dinner guests this classic dessert from the Big Easy is a sure show stopper. During my time at Commander's Palace in New Orleans' Garden District, diners were always delighted when it was flambe'd on a gueridon right at their table. If you're planning to prepare an intimate dinner for two for New Year's Eve, this dessert could just set your night afire!

The recipe was originally created by a regular customer of Brennan’s, one of New Orleans most famous restaurants. The customer was named Richard Foster and his creation is often the finale of a sumptuous breakfast at Brennan’s. It also makes for a spectacular dessert at many an upscale New Orleans’ dinner. For even more richness, try using velvety custard vanilla ice cream for this classic.

Ingredients for 2 Servings

• 2 Tablespoons of butter
• 4 Tablespoons of brown sugar
• 2 Ripe bananas; peeled, cut in half, and sliced lengthwise
• 1 Teaspoon of cinnamon
• 1 Ounce of banana liqueur
• 2 Ounces of white rum
• 4 Scoops of vanilla ice cream

Preparation

1. Melt butter and brown sugar together in a saute pan or chafing dish.
2. Sprinkle in cinnamon.
3. Add in bananas and toss together.
4. Add in both the banana liqueur and the rum.
5. Ignite.
6. Let the flames die out.
7. Serve over ice cream.

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

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Snow Covered Leeks (© Rainer | Dreamstime.com)

Wintry weather and early sundowns can leave you feeling a little blue, but there are some seasonal delicacies to brighten your mood. One that often gets overlooked is the leek, a wonderful winter vegetable in the same family of vegetables as onions and garlic, but with a mild flavor. (It’s also one of the national emblems of Wales, where citizens wear it on St. David's Day.)

The Chef has been an enthusiast for cooking with fresh ingredients since her days growing up on a farm in Virginia. Since leaving Virginia she’s demonstrated her culinary talent during stints at the Plaza Hotel and the Four Seasons Hotel. She’s been sharing her expertise with I.C.E.’s students since 1996, and offers private cooking classes as well.

Ingredients for Tart Filling (One 9-Inch Tart)

• 2 Tablespoons L'Autunno Blend Extra Virgin Olive Oil
• 2 Shallots, minced
• 2 Cloves garlic, minced
• 2 Large leaks, cleaned & white part only, finely chopped
• 5 Ounces of Cypress Grove’s Truffle Tremor Goat Cheese
• 1 Cup heavy cream
• 2 Eggs
• Salt & pepper

Preparation

Preheat the oven to 375 degrees F.

1. Heat the olive oil in a large sauté pan and add the shallots, cook until lightly golden. Add the garlic and leeks and cook until very soft, about 5 minutes. Remove from the heat and allow to cool.

2. Meanwhile, mix together the goat cheese, heavy cream, eggs, 1 teaspoon salt, and ½ teaspoon black pepper.

3. Place the leek mixture on the dough and top with goat cheese mixture. Place in the oven and bake about 45 minutes or until the filling is set and the crust is golden.

Ingredients for Dough for 1 Tart

• 1¼ Cups all purpose flour
• ¼ Cup finely crumbled, cooked bacon
• ½ Teaspoon salt
• 1 Stick butter, cut into 8 pieces, or 4 ounces solidified bacon fat
• 2 to 3 Tablespoons ice water

Preparation of Dough

1. Combine the flour, bacon and salt in a bowl. Add in the butter and using a pastry blender, work in the butter to form small pea size pieces. Stir in 2 tablespoons ice water and mix until just combined. (Do not overwork the dough.) If the mixture appears dry, add in 1 more tablespoon of water. Flatten the dough into a disk and refrigerate about ½ hour.

2. Place the dough between 2 pieces of plastic wrap and roll out until 1/8-inch thick. Place the dough into a 9-inch tart shell. Chill the dough ½ hour.

Chef Melanie Underwood

To order a world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil

If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

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Collard Greens (photo by © Vtupinamba | Dreamstime.com)

A staple of Southern American cuisine and soul food, collard greens are traditionally served on New Year's Day with black-eyed peas and cornbread to ensure prosperity in the coming year. But since they’re also a wonderfully healthy source of vitamin C, soluble fiber and multiple nutrients with potent anti-cancer properties, it would be a shame to limit them to just one day a year.

June says that if you’re making these greens the center of your plate, pair it with a dry, full-bodied Riesling.

Ingredients for 6 Servings

• 6 Pounds collard greens
• 3 Tablespoons canola oil
• 1 Cup finely chopped onions
• 1 Cup finely chopped celery
• 1 Cup finely chopped green bell pepper
• 1 or 2 Small fresh hot peppers, seeded, de-ribbed & finely chopped
• 1 Tablespoon finely chopped garlic
• 3 Bay leaves
• 1½ Cups cold water
• 2 Tablespoons fresh thyme or 2 teaspoons dried
• 1½ Tablespoons fresh oregano or 1½ teaspoons dried
• 2 Teaspoons *Creole seasoning mix
• Hot pepper sauce to taste
• 3 Pounds meaty ham hocks or shanks (optional, but delicious!)

Preparation

1. Pull the coarse stems all the way out of the collards, and wash the leaves very well in several changes of cold water

2. Heat the oil in a large, heavy saucepan or Dutch oven. Add mirepoix (chopped vegetables) and meat (if you are using meat) and sauté the vegetables until the onion is translucent.

3. Tear the greens into bite-sized pieces and add to the pan. Stir to coat greens with the vegetable mixture and oil. Add seasonings and water. Cover the pan and bring to a boil. Simmer over low heat for approximately 1 hour.

4. Allow the greens to sit in their liquor while you remove the hocks and cut them into bite-size pieces. (If there is a lot of liquor in the pan, you may wish to reduce it by ½.)

Be sure to discard all the bone, skin and gristle. Stir the meat back into the pot. Serve hot.

*June Jacob’s Creole Seasoning Mix (from “Feastivals”)

Blend All Ingredients:
• 1 Tablespoon fine sea salt
• 1 Teaspoon ground cayenne pepper
• 1½ Teaspoons freshly ground black pepper
• 2 Teaspoons white pepper
• 1 Teaspoon garlic powder

To purchase June’s terrific book with all its festive recipes go to: Feastivals, Cooks at Home

To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Historic New Hope Mill (photo courtesy of New Hope Mills)

New Hope Mills has produced quality products for more than 180 years; earning it the distinction of being one of America's oldest flour mills. It may be one of the oldest, but this water-powered mill is also one of the most environmentally sound.

Leaving Clear Skies & Clean Water Over the Centuries

The mill has been operating on water power since 1823, leaving clear skies and clean water by milling the old fashioned way. In fact, at New Hope Mills, the water is improved by its use; it is aerated as it passes over the waterwheel or through the turbine. The wheel does not put a drop of oil into the water because the wheel bearing is made of a rare wood, Liqnum Vitae, that has its own lubricant.

The mill originally contained three runs of stone capable of 200 bushels a day. In 1892, the mill began grinding with roller mills which are still there today. Just over 60 yeasr ago the mill was purchased by Howard Weed, Hubert Latta, & Leland Weed. To this day it remains in the capable hands of the Weed family.

The big waterwheel is the mill's most visible feature, but the mill's real power comes from the water turbine underneath the mill. The turbine can run all year round providing there is sufficient water. The mill has an ideal location and facilities for water power near a mill pond with a 28-foot waterfall. With solid management by the Weed family this venerable operation remains competitive while operating much as it did in the 1800's.

No Chemical Additives or Artificial Ingredients

For the Weed family the quality of the product is paramount. Any product that is made at New Hope Mills is absolutely free from chemical additives & artificial ingredients. The family’s commitment to quality has made New Hope Mills Pancake Mixes the number one pancake flour in central New York.

Most old mills today are a novelty. If still standing, they are deteriorating fast. At New Hope Mills, the Weed family takes pride in preserving an important piece of our American Heritage. You’ve got to love how they preserve our Heritage by making delicious products that protect the health of our families, while using methods that protect our environment.

There is FREE SHIPPING on all premium pancake mixes from New Hope Mills. For further info on them, go to:

Buttermilk Pancake Mix

Old Fashioned Buckwheat Pancake Mix

Apple Cinnamon Pancake Mix

Blueberry Pancake Mix

Variety Pack of All 4 Natural Pancake Mixes

Would you like to purchase some syrup worthy of New Hope Mills Pancake Mixes? Try one of these from other food artisans:

100% Pure Organic Maple Syrup with FREE SHIPPING!

Wild Blueberry Syrup from Maine

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Mike Kelley was a pioneer of the American caviar industry when he began selling the roe from the indigenous wild paddlefish he caught in the fresh waters of Tennessee more than 20 years ago.

What makes Kelley’s Katch the best caviar in America? As Mike Kelley will tell you, “We know exactly where our fish come from. Because we caught them ourselves in our boats. That’s how we can honestly say we are the freshest in the nation.”

Here's what Charles Passy had to say about it in the Wall Street Journal, "Ah, The world's great caviars. Beluga from Russia, Osetra from Iran. And, of course, Kelley's Katch from Tennessee...Our Chef's Favorite...with a balanced flavor, nice shine and evenly gray-colored eggs with the right degree of `pop'."

When buying caviar nothing is more important than trust. Mike and Vickie Kelley have two decades of experience in the caviar business and are involved in every step of the production. From the first catch, through processing and packaging, to the time it leaves their facility, they are there every step of the way to make sure that their American caviar is the freshest in the nation.


A Kelley's Fresh Catch

Kelley's Katch Caviar is pearl gray in color and has a firm texture that is lightly salted (Malossol). The appearance and size are very comparable to Sevruga caviar. Kelley's Katch Caviar has received national recognition as being "The Best Value" among American Caviars.

If you’d like to purchase the Kelley’s fresh delicacy go to either of the following:

1. Fresh Paddlefish Caviar

2. Fresh Paddlefish Caviar & Blinis

To view the Kelley family's recipe for serving caviar go to: Caviar with Traditional Accompaniments

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Various Squash (photo by Emily Roesly, courtesy of morgueFile.com)

A visit to a local farm stand or farmers market may have brought you face to face with some curious looking squash this season. The number of varieties now available has increased dramatically in recent years and it takes some expertise just to identify those intriguing winter vegetables.

Fortunately, Janet Fletcher authored a fine article for the San Francisco Chronicle last season that sheds some light on selecting the best squash for cooking. It seems “where and how” a squash is grown may be more important than what type of squash it is.

In a climate like the Bay Area’s some farmers will rush their crop so as to have them on display for Halloween, but that can lead to a disappointing taste. “Winter squashes picked too early won't have the sugar content or flavor depth of those allowed to mature fully on the vine.”

The article says Bill Fujimoto, proprietor of Berkeley's Monterey Market “raves about the French pumpkins and winter squashes from Hunter Orchards in Siskiyou County, near the Oregon border.” Ms. Fletcher quotes him as saying, "They have seriously good squashes up there. They'll be sticky on the outside, oozing juice from different spots."

Ms. Fletcher’s general advice on selecting squash:

Rely on the reputation of your produce merchant and the few clues that an uncut winter squash has to offer. The rind should be largely unblemished, with no soft spots. Most important, the squash should feel heavy for its size.

That heaviness stems from the increased sugar content that a truly ripe squash has produced. The Chronicle piece goes on to say:

Most of these hard-shelled winter squashes benefit from a few weeks of post-harvest curing, during which they dry out a bit and some starch converts to sugar. If stored in a cool, dry place, like a basement, they will keep for months. In the old days, a stash of winter squash in the barn or root cellar saw many farm families through the winter.

If you’d like to read the San Francisco Chronicle article cited above go to: Posh squash - how to make the most out of the winter's harbingers

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

em>To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Maple Sap Tap (photo by Joe Zlomek, courtesy of morgueFile.com)

"Too often, those who are willing to endanger our livelihoods in pursuit of their profits see fines as just a cost of doing business." - Sen. Patrick Leahy

U.S. Senators Patrick Leahy (D-Vt.) and Susan Collins (R-Maine) introduced legislation Thursday to make the fraudulent sale of maple syrup a felony offense. The legislation is cosponsored by Senator Bernie Sanders (I-Vt.). The bill is called the Maple Agriculture Protection and Law Enforcement (MAPLE) Act.

“I have been alarmed by the growing number of individuals and businesses claiming to sell Vermont maple syrup when they are in fact selling an inferior product that is not maple syrup at all,” said Leahy. “This is fraud, plain and simple, and it undermines a key part of Vermont’s economy. I know that hardworking syrup producers in Maine, New York and other states have been similarly hurt by this crime.”

“Fake labeling not only hurts this growing agricultural industry, but also defrauds consumers who have the right to know exactly what they are purchasing,” said Collins.

Up to 5 Years in Prison

“We are very proud of the high-quality maple syrup produced in Vermont,” said Sanders. “Some of us think it’s the best in the world. We think it is terribly wrong for people to produce a phony product and call it Vermont maple syrup.”

The MAPLE Act creates a felony offense carrying a five-year maximum penalty for fraudulently selling maple syrup that is not, in fact, maple syrup. Under current law, the sale of this fraudulent maple syrup is only a misdemeanor offense carrying only on a one-year penalty. Vermont U.S. Attorney Tris Coffin recently sought an indictment against a Rhode Island man who, as revealed by a Food and Drug Administration investigation, was selling cane sugar-based syrup as “maple” syrup.

A Great Gift from Native Americans

The Native Americans were the first to use maple syrup as a flavoring. They called their delicious syrup, "sinzibukwud," which means, "sweet buds." They may not have had stacks of pancakes to pour it over, but they did use it to flavor stews, breads, teas, and vegetables, including indigenous cranberries.

We are forever in their debt for teaching their skills to French and English settlers!

The MAPLE Act is cosponsored by Senator Olympia Snowe (R-Maine) and New York Senators Chuck Schumer (D) and Kirsten Gillibrand (D).

To learn more, go to: Maple Agriculture Protection and Law Enforcement (MAPLE) Act

If you can’t take on the challenge of making your own maple syrup, but would like to purchase the finest Grade A Light Amber maple syrup, go to: 100% Pure Organic Maple Syrup (Free Shipping!)

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Farmers Market Pumpkins (photo by Mary K. Baird, courtesy of morgueFile.com)

The Fall Harvest is in full swing across the northern states with seasonal produce on display at markets and farm stands. This recipe is the creation of Vermont Organic Valley dairy farmer Amy Forgues and makes a classic seasonal soup. With cooler winds beginning to blow a bowl of her hearty pumpkin soup is just the thing to keep you warm and healthy.

As always, try and get the freshest veggies you can find at your local farm stand or farmers market!

Seasonal Pumpkin Soup

Ingredients

• 2 Tablespoons Organic Valley Salted Butter
• 1/4 Cup green bell pepper (diced)
• 1 Small onion (peeled and chopped)
• 2 Tablespoons flour
• 1 Teaspoon sea salt
• 2 Cups canned pumpkin* (see below)
• 2 Cups Organic Valley Whole Milk
• 2 Cups chicken stock (or substitute vegetable stock)
• Dash thyme (crumbled)
• Dash nutmeg
• 1 Tablespoon parsley (chopped)

Preparation

1. In a large kettle, over medium low heat, melt butter, then add: green pepper and onion, saute until soft. Sprinkle flour and sea salt over the top to thicken.

2. Then add pumpkin, milk, chicken stock, herbs and spices to taste. Cook until slightly thickened, stirring constantly.

3. Enjoy! For thanksgiving this soup is nice served in baked jack-be-little pumpkins

Copyright by Organic Valley Family of Farms ©

*There's some question as to whether fresh pumpkin or canned pumpkin is better. Many say that either choice will produce a very different tasting soup. If you substitute fresh pumpkins for canned make sure the fresh is well drained & pureed Smaller pumpkins tend to be sweeter than the big ones. To do a little online research on this, copy & paste "canned pumpkin vs fresh pumpkin" into a search box and you'll find lots of advice.

To visit the web site of the farmers' coop go to: Organic Valley Family of Farms

To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Fall at a New Jersey Farmstand (photo by Emily Roesly, courtesy of morgueFile.com)

This time of year the price of pumpkins plummets and planning a delicious Thanksgiving holiday side dish is certainly in order. This beauty of a seasonal side dish is the creation of Chef Michael Carrino, recently seen on the Food Network’s “Chopped Champions,” which just happens to be hosted by our very witty friend, Ted Allen. (Chef Carrino had already been named the winner of the April 7th episode of “Chopped.”)

A rising star in the culinary world, Chef Carrino is the chef and owner of Restaurant Passionne, one of New Jersey’s most celebrated restaurants, recognized for its energetic and French inspired cuisine. Restaurant Passionné has received rave reviews in The New York Times, The Star-Ledger, New York Post and Zagat’s.

Here’s the delicious recipe created by Chef Carrino that promises to have your family and friends raving this Thanksgiving holiday.

Ingredients for 8 Servings

• 8 Miniature pumpkins
• 2 White potatoes
• 1 Butternut squash
• 2 Apples
• 2 Cups maple syrup
• 1 Tablespoon butter
• 1½ Teaspoon salt
• 1 Teaspoon fresh ground black pepper

Preparation

Step #1: Roasting the Pumpkins
1. Pre-heat oven to 350 degrees.
2. Hollow out mini pumpkins being careful not to puncture the bottoms.
3. Pour 1/4 cup maple syrup (or less if pumpkins are smaller) in each.
4. Oven roast the pumpkins on a cookie sheet lined with foil for about 20min or until slightly tender (the syrup may bubble up so the foil will save you some clean up later).
5. When finished allow the pumpkins to cool for about 10 minutes then pour the syrup into a small bowl and reserve for later.

Step #2: The Filling
1. Peel and cut potatoes into large pieces, place in a sauce pan of cold water and simmer till tender. (Essentially as if you are making mashed potatoes)
2. Split the butternut squash in half and remove the seeds.
3. Peel the apples, quarter and remove the seeds and core.
4. On a greased cookie sheet lay apples and squash flat side down and cover with foil.
5. Bake for 35-45 minutes until both squash and apples are soft to the touch.
6. Once the potatoes are tender, strain off and allow to steam out for about 2 minutes.
7. Place the potatoes in a large bowl with the roasted apples.
8. Scoop out the inside of the roasted squash and add to the bowl with the potatoes and apples.
9. With a hand mixer, blend the warm ingredients and add butter, salt and pepper.
10. Finish the filling with a bit of the pumpkin maple syrup.
11. Scoop the filling into the baked pumpkin and return to the oven.
12. Warm up the filled pumpkins for approximately 10 minutes prior to serving.
13. Enjoy this delicious fall dessert!

To visit the web site of Chef Michael Carrino’s acclaimed restaurant in Montclair, New Jersey go to: Restaurant Passionne

If you like to purchase some outstanding light amber maple syrup from the Weed family’s sugarhouse in Upstate New York go to: 100% Pure Organic Maple Syrup

To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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The Pumpkin Patch (©photo by Johnny Pixel Productions, courtesy of morgueFile.com)

One of the delights of working at American Feast is getting the chance to discover creative culinary talents from coast to coast. One very creative talent we’ve had the pleasure of getting to know is Chef William D. Mueller, founder and owner of Babblin' Babs Bistro - A Unique Urban Eatery in Tacoma, Washington. Babs was his “fabulous mother.” Her memory is cherished for all the “love, laughter and song” she brought to the kitchen of William’s boyhood.

Working closely with his wife Shannon and son Seamus (aka - little chef) Chef Mueller says, "We strive to ensure that with every meal you receive an experience like nowhere else, in flavor, texture and atmosphere." In that they certainly succeed.

Though superbly capable of whipping up the most exacting of culinary creations, Chef Mueller has been kind enough to take the time to furnish us with a seasonal recipe within the capabilities of home cooking enthusiasts that still beautifully illustrates his culinary artistry.

Pumpkin Broth & Seared Scallops

Ingredient for 4 Servings

• 2/3 Cup butter
• 1 Onion, diced
• 2 Cloves of garlic
• 2 Pounds pumpkin, diced
• 3 Ounces honey
• 2 Cups chicken stock (low or no sodium)
• 3 Tablespoons Chardonnay grape seed oil
• 16 Large wild sea scallops
• ½ Pound Oregon hazelnuts, toasted, and coarsely chopped
• 4 Ounces hazelnut oil
• Chives, chopped for garnish

To Assemble:

1. In a sauce pan melt butter over a mild heat. Add onions, garlic, and pumpkin and sauté until tender. Put in honey and cook until caramelizes. Put in chicken stock, simmering at least 10 minutes. Puree mixture in a blender in small batches.

2. In a skillet, heat chardonnay oil over a medium heat. Put in scallops, sear until golden brown on 1 side, flip, and continue cooking until cooked through 135° internal temp.

3. In a bowl place 4 scallops in each and pour pumpkin broth into each bowl. Sprinkle with chopped hazelnuts, then drizzle hazelnut oil and garnish with a sprinkle of chives.

To learn more about Chef Mueller and his family’s much acclaimed Tacoma bistro and get directions go to: Babblin' Babs Bistro - A Unique Urban Eatery

As with any place serving food of such high quality you’ll want to make a reservation. You can call them at 253-761-9099

If you’d like to see a view a selection of our favorite honeys from a boutique honeybee farm in Connecticut go to: Red Bee Farm’s Natural Honeys

To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Ingredients for Turkish Pumpkin Soup (photos by Timur Kocak)

Our friend Timur Kocak is a New York-based actor and playwright, who regularly performs with the Actors Shakespeare Company. The company garnered rave reviews for his very entertaining adaptation of “The Three Musketeers.” Timur scored extra kudos for adding a fine performance in the role of Athos.

As a tasty way to warm up in cool weather it is Ideal indeed!

Ingredients for 12 Servings

• 1 Large, or 2 small pumpkins
• 2 Large leeks
• 4 Cloves of garlic
• 1 Large onion
• 1 Tablespoon ground cinnamon
• 1 Teaspoon ground allspice
• 1/2 Cup of extra virgin olive oil
• 4 Tablespoons of butter
• 1 Tablespoon honey
• 1/2 Gallon of chicken stock (vegetarians can use vegetable stock)
• Salt & pepper to taste
• 1 Cup of yogurt (optional)

Preparation

1. Cut pumpkin(s) in half, remove the seeds and bake face-down on a cookie sheet at 350 for about an hour. The seeds can be salted and roasted at the same time to go with cocktails before dinner - remove at the first appearance of brown.

2. Soften chopped leeks, onion and garlic with butter and oil in a deep, thick-bottomed pan with cinnamon, allspice and pepper. Let pumpkin halves cool and then scoop out the flesh with a large spoon and add to the pan.

3. Add stock, honey and salt bring to a boil then simmer for at least an hour. Soup can be pureed in a blender or pushed though a sieve.

4. Stir a small amount of yogurt into each serving and garnish with some thinly-sliced sautéed leek or fresh parsley.

Our Friend Timur

If you’d like to learn more about the splendid work of Timur’s talented theater company go to: Actors Shakespeare Company

If you’d like to see a view a selection of our favorite honeys from a boutique honeybee farm in Connecticut go to: Red Bee Farm’s Natural Honeys

If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil

To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Champagne Vinegar, Jalapeno Lime Oil & Ginger Rice Vinegar (Images courtesy of O Olive Oil Company)

Artisanal & Sustainable

If you’re interested in tasting some of California’s finest gourmet delicacies, the products of O Olive Oil will help you make a wonderful start. The company’s premium products have won 10 awards from the National Association for the Specialty Food Trade, including Best Product and Best Design. Rest assured that this company operates sustainably. Founder Greg Hinson is also an environmental consultant with a background in reforestation, botanical gardening, and native food sources.

O Olive Oil has been producing original California oil using hand-picked California Mission olives since 1995. Bringing home an idea that Greg and his wife, Marta Salas-Porras Hinson, came across in Italy, they use an old stone mill to crush the olives with some of California’s most distinctive produce between two-ton granite wheels. The company's highly praised and innovative product line includes some of the world's best hand-crafted artisanal vinegars. Marta gets credit for the design of the company's handsome and award-winning packages: slender, glass bottles with a vibrant label.

Just Ask Oprah!

Prestigious publications such as Bon Appetit Magazine, Cook’s Illustrated Magazine, and the Chicago Tribune have raved about the company’s gourmet products. Oprah Magazine had the following praise for the company, “The O on these terrific oils and vinegars doesn’t stand for Oprah, so I can’t take credit for them, but I can say they are a delicious gift for friends who like cooking or eating.”

To learn more about the specialty oils & vinegars crafted by the artisans at O Olive click on any of the following:

Jalapeno Lime Olive Oil
O Ruby Grapefruit Olive Oil
Cabernet Vinegar
O Cassis Vinegar
Champagne Vinegar
Ginger Rice Vinegar
O Porto Vinegar
Sherry Vinegar
The Winter Collection Gift Box

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Beltane Farm in Lebanon, Connecticut to Host the Autumn Leaves Cheese Festival 2011, A Celebration of Traditional Cheesemaking, Small Farms and Handcrafted Specialty Foods!

On Sunday, October 9th foodies will be heading in numbers to Beltrane Farm to enjoy a day of fun for the whole family. From 11:00 to 5:00 pm there will be artisanal delights for tasting, cooking demonstrations, beer and cheese paring, farm tours, a chance to meet the goats and other animals at Beltane Farm, and live music.

The event will feature American Cheese Society award-winning cheeses, specialty foods, and wine & beer from over 20 small farms and artisan food producers throughout the Northeast. Guests will have the opportunity to sample a wide variety of farmstead and artisanal cheeses, all natural handcrafted breads, chocolates, jams, produce, sauces, honey, maple syrup, and more. Meet the cheesemakers, bakers, farmers and small batch artisan food producers while tasting their regionally distinctive food and beverage creations.

The event takes place under tents so bring the whole family-come rain or shine!

Beltane Farm is located at 59 Taylor Bridge Road, Lebanon, Connecticut 06249

Admission is $15.00, with those 12 years and under admitted for FREE!

Tickets can be purchased online, just go to: Artisan Made - Northeast

There is limited space so please purchase admission early to ensure a spot.

Please call Artisan Food store at (203) 262-9390 for additional info.

Don't miss the artisan food event of the year!

Goat Kid (©photo by Mary R. Vogt, courtesy of morgueFile.com)

To follow American Feast on Facebook go to: American Feast on Facebook

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Acadia National Park (©photo by Charlie Wrenn, courtesy of morgueFile.com)

Nature's Gift from Maine!

The Wild Blueberry holds a special place in Maine's history, one that goes back centuries to the state's Native Americans. They were the first to use the tiny blue berries, both fresh and dried, for their flavor, their nutrition, and their healing qualities.

Unlike the larger cultivated blueberries usually sold in supermarkets, Wild Blueberries are tiny and really are wild; having crept over Maine's rocky land naturally, creating hundreds of thousands of bushes. Indigenous Wild Blueberries now grow in fields and barrens that stretch from Downeast to the state's Southwest corner.

Adapted to Maine's naturally acid, low fertility soils and challenging winters, Wild Blueberries are a low input crop requiring minimal management. The berries are grown on a two-year cycle — each year, half of a grower's land is managed to encourage vegetative growth and the other half is prepared for a Wild Blueberry harvest in August.

Rich in Antioxidants

All it takes is a half-cup of Wild Blueberries to deliciously satisfy one of the recommended "five-a-day" servings of colorful fruits and vegetables. Some of the most powerful antioxidants are highly concentrated in the deep blue pigments of Wild Blueberries. What's more, Wild Blueberries contain more antioxidants than their cultivated cousins. Antioxidants are the "natural zappers" of free radicals; the unstable oxygen molecules associated with cancer, heart disease, and the effects of aging. USDA studies have measured the antioxidant activity of more than 40 fruits and vegetables and ranked blueberries #1.

Bar Harbor Jam Company

The Bar Harbor Jam Company was started in 1989, as a winter project at the Cottage Street Bakery in Bar Harbor, Maine. Since then the company has become famous for the way it’s been crafting its Maine Wild Blueberry Jam and preparing its Wild Blueberry Pies. Today, the company's kitchen is located on beautiful Mount Desert Island, Home of Acadia National Park and near the center of Wild Blueberry barrens.

The Bar Harbor Jam Company uses only the finest selection of 100% natural native berries to ensure the best possible taste. When you eat Bar Harbor Jam you come to know why Maine’s Wild Blueberries are so special. To these delicious indigenous berries, they add only the highest quality ingredients and mix them in small, hand-made batches to ensure their quality and to enhance their taste. There are no preservatives added.

The owners; Bob, Greg, Mike and Pat, along with Robin and the rest of the fine staff, are committed to delivering superior quality by continuing a great tradition of hand-making products from the finest ingredients. It’s all home-made right on Mount Desert Island!

To purchase some splendid products from the Bar Harbor Jam Company go to any of the following:

Deluxe Wild Blueberry Gift Basket

Maine's Wild Blueberry Jam

Wild Blueberry Syrup

Cadillac Gift Basket

Maine's Wild Blueberry & Rhubarb Jam

Strawberry & Rhubarb Jam from Maine

Maine Moose Gift Basket

Strawberry Jam from Maine

Maine's Jams Variety Mix

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Raspberries! (©photo by Marcin Modestowicz, courtesy of morgueFile.com)

We once published a photo of a duck who keeps strawberries free of pests on an organic farm in the Catskills region of New York State. At Heidi's farm in Corrales, New Mexico a flock of native Rio Grande turkeys do the same amongst the hedge rows of raspberies. No need for poisonous pesticides!

It’s the combination of hard work and best practices on the part of Heidi and her brother Doug that make the incomparable organic jams of Heidi’s Raspberry Farm possible. It all starts with hand-picked, fresh fruit, and making their mouth-watering and nutrtious jams begins with a meticulous approach to sustainable methods on their farm in Corrales, New Mexico.

Corrales is a unique agricultural village farmed by families who have been living there for generations. Located on the Western bank of the Rio Grande, the land has been tilled since 500 A.D. Back then the ancestors of the present day Pueblo Indians reaped harvests in the fertile valley. Subsequent populations of Spanish, French and Italian families settled there to raise grapes, apples, livestock, and now, gloriously healthy raspberries!

Stewards of the Land

Having grown up in this special place Heidi and Doug are dedicated stewards of the land and keepers of a healthy environment. They are truly “walking the walk” when it comes to best practices for preserving the sustainability of their farmland and the health of their community. Doug has converted the farm to a drip irrigation system that makes the most efficient use of precious water. He provides hives in the field for the honeybees that pollinate the delicate raspberry blossoms.

Heidi, Maker of the Best Raspberry Jam We've Ever Tasted!

They’ve been selling organic raspberry jam, fresh raspberries and cut flowers at the local farmers markets in Santa Fe, Los Alamos, Corrales and Albuquerque for several years now. By personally selling their delicious fare Heidi and Doug have made a lot of wonderful friends. They’ve also built a loyal following of appreciative customers who keep coming back for more of their amazing jams!

If you'd like to order some of Heidi's incredible raspberry jams click on any of the following:

Organic Raspberry Jam

Organic Raspberry Ginger Jam

Organic Raspberry Red Chile Jam

Organic Raspberry Red Chile & Ginger Jam

New Mexico Organic Raspberry Jams Variety Mix

If you'd like to try a simple recipe using one of Heidi's great jams go to: Chicken Breasts with Raspberry Ginger Sauce

To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Avocado Tree (© Photographer: Stuart Taylor | Agency: Dreamstime.com)

No need to wait for the next Cinco de Mayo to have fun entertaining with this recipe for Mexican-inspired quesadillas, any occasion will do. It was created by Chefs Mary Sue Milliken and Susan Feniger and serving them at any gathering of family and friends is sure to get a great response.

It's a wonderfully healthy creation that delivers a terrific blend of flavors. Thanks to our friends at the California Avocado Commission for being kind enough to send it to us!

Ingredients for 6 Servings

• 1⁄8 Cups shredded, roasted chicken
• 1⁄3 Cup canned black beans, drained
• 3⁄4 Bunch green onions, white and light green parts only, thinly sliced
• 3⁄4 Bunch cilantro, roughly chopped
• 2 1⁄4 Tablespoons minced, canned chipotle chiles
• 1 1⁄2 Tablespoons red wine vinegar
• 3⁄4 Tablespoon extra virgin olive oil
• 3⁄4 Teaspoon sea salt
• 3⁄8 Teaspoon freshly ground black pepper
• 1 1⁄8 Cups grated Mexican manchego cheese
• 3⁄4 Cup grated panela cheese
• 3⁄8 Cup grated cotija cheese
• 3 10-inch flour tortillas
• 1 1⁄2 Tablespoons unsalted butter, melted
• 1 1⁄8 Ripe Fresh California Avocados, seeded, peeled and cut into 1/4-inch slices

Preparation

1. Combine chicken, black beans, onions, cilantro, chiles, vinegar, oil, salt and pepper in a mixing bowl. Let sit 20 minutes to blend flavors.
2. Mix cheeses together in a bowl.
3. Lay tortillas on a counter and brush with melted butter.
4. Place a large skillet over medium-high heat. Place a tortilla, buttered side down, into the skillet and place a portion of cheese mixture over entire tortilla. Place a portion of chicken mixture over half of the tortilla, leaving the other half empty. Cover chicken mixture with a portion of avocado slices.
5. Cook until cheese begins to melt, about 3 to 4 minutes. Fold tortilla in half, over the avocado and chicken mixture. Continue cooking until tortilla is lightly golden on both sides and cheese begins to ooze. Repeat with remaining quesadillas.
6. Cut quesadillas into wedges and serve with Avocado Citrus Crema.

Avocado Citrus Crema

Ingredients
• 3⁄4 Ripe Fresh California Avocado, seeded, peeled and quartered
• 3⁄8 Cup light sour cream
• 3⁄4 Lime, juiced
• 3⁄8 Orange, juiced
• Sea salt & freshly ground black pepper, to taste

Preparation
1. Combine ingredients in a blender or food processor and blend until smooth.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

A serving has 450 Calories and delivers these Daily Values: Vitamin A 15%; Vitamin C 20%; Calcium 20%; Iron 8%

Copyright Courtesy of California Avocado Commission

To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission

To order a world class, hand-picked olive oil from California's Stella Cadente, go to: L'Autunno Blend Extra Virgin Olive Oil

To purchase the manchego cheese that was a Gold Medalist at the World Cheese Awards in London and twice a First Place winner at the American Cheese Society, go to: Solé GranQueso

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Denise and Bernie's Driving Goats (©photos courtesy of Szarek Farms)

Szarek Farms is a great example of the old maxim, "necessity is the mother of invention". A small greenhouse grower in Central New York, the husband and wife team of Denise and Bernie Szarek cultivates tomatoes, peppers, fruits and herbs. The tomatoes are grown hydroponically using coir, an organic material made from coconut husk fiber. They do not use pesticides on their family farm.

Here's what The Nibble had to say about their delicious salsas, "Like sweet fruit salsa? Like adorable pygmy goats? Here’s the salsa for you. The line has four mascots: pygmy goat triplets and their canine 'brother' Baylee. Together, they dish out nice, sweet-and-spicy salsas."

Some years back the family found itself with an overabundance of culled tomatoes and needed a way to turn them into a value-added product. With some updates to some tried and true family recipes, and the help of the adroit folks at Nelson Farms near Morrisville, New York, the "Old Goat Foods" product line was born. The flavorful ingredients include the farm fresh tomatoes, onions, and habanero peppers. Apples, peaches and pears fresh from local orchards are added to the mix.

Spike, Vinca and Violet are the three pygmy goats who make up Szarek Farms’ “quality control team”. The family knows the tomatoes are ready to be picked when they see the “quality control team” being chased out of the greenhouses, by the “Old Goat” himself, (husband Bernie), after an unauthorized taste testing,

The goats are triplets and the Szareks have matched each salsa to their personalities. Spike is the big brother of the three; strong willed, stubborn and prideful of the fiery Spike’s Hot Fruit Salsa. Violet is the mild-mannered, good-natured middle “kid” for whom Violet’s Medium Fruit Salsa is named. (Miss Violet, also has a very tasty tomato-basil jam.) Vinca is a gentle baby boy and Vinca’s Sweet Fruit Salsa is a favorite with human “kids” because it’s not spicy at all!

Baylee is a Pembroke Welsh Corgi who helps keep the “quality control team” from wreaking too much havoc. He's also the newest member of the Szarek Farms family to introduce his own product. Baylee's Drunk'n Raisin Sauce was developed from a recipe used by Denise’s Grandma Tucker. She would serve it over the family’s Easter Ham or over spice cake. The Szarek’s have added just “a little” rum to give it some “zip”. It makes a delicious glaze over a grilled center cut pork chop.

The Nibble says, “…our favorite (Old Goat) product is the magnificent Drunk’n Raisin Sauce. Redolent of rum and raisins (dark and gold) in a buttery orange base, this is the product we’ll buy by the case for house gifts and stocking stuffers."

If you’d like to purchase some of the delicious products from Szarek Farms go to:

Baylee's Drunk'n Raisin Sauce

Spike's Hot Fruit Salsa

Violet's Medium Fruit Salsa

Vinca's Sweet Fruit Salsa

Miss Violet's Tomato-Basil Jam

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Spicy Albacore (©photo courtesy of Genji Sushi)

Sushi and sashimi are such an integral part of the Manhattan restaurant scene that it’s hard to imagine a time when the city’s diners would have been aghast at the notion of having raw fish and hot wine served for dinner. Now, whether it is served at the intimate Sasabune on the Upper East Side or a humble, neighborhood takeout place, artfully presented sushi sells and shows no sign of decline in its popularity.

But with ever growing concern about the depletion of the world’s fisheries, we’ve come to wonder if the seafood on those lovely platters is sustainable. Since we don’t want to give up enjoying sushi, we’re happy to report that a major sushi preparer believes it should be.

Genji Sushi is the provider of fine sushi and Japanese-inspired cuisine at 137 Whole Foods Markets around the country and in the U.K. Their traditional and modern menu items are made with all-natural ingredients, free of harmful chemicals.

“Seeking out environmentally-friendly sources is a company mission and we continuously strive to be at the forefront of our industry in the area of sustainability. Running our business in an environmentally sound manner is important to our company, our customers, and is vital to our planet,” says Shingo Kanai, President & CEO.

Bay Scallop (©photo courtesy of Genji Sushi)

In April of 2011 Genji began featuring its newest addition, sustainable Bay Scallops, in a special Earth Month promotion at Whole Foods Markets. From March 28th thru April 24th 2011 5% of sales from three specially marked sustainable items were donated to the Whole Planet Foundation.

“Our world is calling for the sushi industry to be more environmentally conscious in our business practices and we’re heeding that call,” adds Kanai.

With 70% of the world’s fisheries harvested at capacity or in decline, it’s essential for companies and consumers to select seafood that is sustainable in order to keep the culinary art of sushi for future generations. Wild albacore tuna, wild salmon, shrimp and shellfish are delicious options for customers interested in eating sustainably.

For further information, go to: Genji Sushi

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Grilled Quesadillas (© photo courtesy of California Avocado Commission)

Vegetarian cooking is growing in popularity among people who are not purely vegetarian. Many Americans are looking to reap health benefits by cutting down on meats, while still enjoying delicious dishes. Below is a fun recipe for quesadillas prepared on the grill we got from our friends at the California Avocado Commission. It's a wonderfully healthy creation that delivers a terrific blend of flavors. We’ve found this dish goes beautifully with a good California Pinot Grigio.

Ingredients for 12 Servings

• 12 California avocados, halved
• Fresh lime or lemon juice (as needed)
• Olive oil (as needed)
• Salt (as needed)
• 1 ½ Cups manchego cheese, shredded finely
• 1 Cup panela cheese, grated
• ½ Cup cotija cheese, shredded finely
• Freshly ground black pepper (as needed)
• 12 poblano chiles, roasted, peeled, cut into thin strips
• 12 Home-made flour tortillas, about 10 inches in diameter
• Unsalted butter (as needed)
• Salsa fresca (as needed)

Preparation

1. An hour or two before service: Cut each avocado half into 5 or 6 slices about 3/8-inch thick. Brush each slice on both sides with juice and oil; lightly sprinkle with salt. Grill, turning once, until lightly browned with grill marks; reserve.
2. Thoroughly mix cheeses; reserve.
Per Serving:
1. Lay 1 tortilla on a work surface. Put ¼ cup cheese mixture on half the tortilla. On top of cheese evenly distribute ½ ounce poblano strips (about 8).
2. Top with 4 or 5 grilled avocado slices. Drizzle with 1 tablespoon salsa (optional); top with ¼ cup cheese mixture.
3. Brown quesadilla on medium heat in hot butter on both sides. Cover pan for a minute or so to finish melting cheese. Cut into 4 pieces.
4. Serve with ¼ cup salsa on the side.

Copyright Courtesy of California Avocado Commission

To purchase the manchego cheese that was the Gold Medalist at the 2005 World Cheese Awards in London and the First Place winner at the American Cheese Society in 2004 & 2005, go to: Solé GranQueso

To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil

To purchase some terrific salsa made from farm fresh ingredients grown without pesticdes go to:
1. Vinca's Sweet Salsa
2. Violet's Medium Salsa
3. Spike's Hot Salsa

To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Dancing at the Farmers Market (©photo by Mary R. Vogt, courtesy of morgueFile.com)

With the news that 1,000 farmers markets have just been added to the USDA’s list we have to assume that there are many thousands of folks who will now have easy access to a local farmers matket for the first time.

Farmers markets are fun places to explore and it seems that every time we speak to a farmer we learn something new about our food. Some of the offerings at our local market have become must buys on each visitt, with those funny looking, but oh-so-delicious heirloom tomatoes taking center stage for us this time of year.

We want everyone to have as much fun as we do at our local farmers market, especially people new to the scene. We were very pleased when our friend Amelia Winslow sent us her tips for beginners. Here’s some of her advice for newcomers:

1. Stick with what you know. If you’re new to the market or to cooking, skip the exotic fruits & veggies and go for produce you’re familiar with. You’ll be much less overwhelmed if you focus on carrots and tomatoes rather than kholrabi & ramps (yes, those are real vegetables).

2. Limit the number of items you buy. It’s easy to go nuts when you see all this beautiful produce, but overbuying will lead to wasted food, wasted time thinking about what to do with the food, and of course wasted money. Instead, stick to 2-3 veggies and 2-3 fruits per week, plus one kind of fresh herb and one kind of citrus fruit to use for dressings and sauces.

3. Do some meal planning before you go. This isn’t always possible, but when you remember or have time, plan a couple of meals before you shop, so you can buy the specific produce you need to make those meals. I usually buy a few veggies I can use for salads and hot meals, plus a few veggies and fruits for snacking.

4. Prep produce when you get home. If you can’t do it right when you get home, plan a time within a day or so when you can wash and chop lettuce (here’s how I do it), wash and cut veggies for snacking, and wash some fruit (most fruits are better prepped right before eating, but you can always wash cherries & grapes, wash and slice strawberries, melons, & oranges). Having a fridge full of ready-to-go veggies and fruits makes it much more likely that you’ll reach for these healthy items when you’re hungry for a snack or ready to make a meal.

5. Keep it simple. No need to reach into the depths of your recipe collection or biggest cookbook to figure out what to make for dinner. During summer especially, produce is so good that it’s best eaten in it’s simplest form. Salads can simply be a platter of tomato chunks drizzled with olive oil or a bowl of sliced cucumbers with salt, lime juice, and hot sauce. Snacks can be melon wedges, snap peas with hummus, or berries topped with yogurt. For a main dish, toss pasta with fresh basil and cherry tomatoes (like in this recipe), or lightly saute greens to serve with fried eggs (like this). The great thing about summer is that good food is plentiful, and the time and effort needed to make something tasty is minimal.

Simple preparation of fresh, seasonal foods, who can argue with that?

Amelia Winslow

Amelia has a website that’s full of great info and recipes for thoughtful home cooks. To have a look, go to: Eating Made Easy

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Founder Marina Marchese and the rest of the folks at Red Bee are passionate about the culinary delights of honey. Their philosophy is that every bottle of their artisanal honey is a gourmet food and can be tasted and evaluated much like wine, each one having a unique flavor profile determined by the kind of flowers visited by the bees.

The essence of a honey is dictated by the terroir, the unique combination of geographic location, climate, soil and temperature that gives each honey its complex composition and individual personality. As in winemaking, terroir dramatically affects the flavor profiles of the honeys produced.

There is just no comparison between the homogenous, processed honey common to supermarket shelves and honey crafted by a true artisan. Here is an excerpt from Marina's terrific book, Honeybee: Lessons from an Accidental Beekeeper, on her journey to becoming one of the country's finest food artisans:

It can be said that honey is only as good as the beekeepers that harvest it. Artisanal honeys are those produced by individuals using traditional methods and thus preserving the integrity of their products. With artisanal honey, quality and character are highlighted, rather than quantity and consistency. Beekeepers have to make many decisions regarding the management of their honeybees during a single season. Timing is everything, so colonies have to be at their peak strength and available to forage the fields at the exact time of the nectar flow. Beekeepers must select appropriate field locations for their honeybees and know when the nectar flow begins, when to add and remove honey shallows, and the best procedure to use to extract the honey.

(Excerpted with permission from Honeybee: Lessons from an Accidental Beekeeper by C. Marina Marchese, published by Black Dog & Leventhal Publishers, 2009.)

Red Bee Farm

Marina's Red Bee is a boutique honeybee farm located in the historical Bradley Tool section of Weston, Connecticut. The company’s charming red cottages were once the home of ballerina Gelsey Kirkland, who partnered Mikhail Baryshnikov. Working there they are inspired to create the purest artisanal honeys and sustainable products. Using old world techniques, their products are handmade in small batches using only plant-based ingredients to insure the finest quality. They never use pesticides, alcohol, paraffin waxes, petroleum or preservatives.

Red Bee's organic gardens produce culinary and medicinal herbs, vegetables and flowers for cutting. They make their organic, free range chicken eggs available locally. Red Bee Honeybee products have been a spectacular success at the New Canaan Farmers Market each summer for the last 8 years.

Red Bee Founder Marina Marchese (photo: jeffbeckerphoto.com)

Marina Marchese is a second generation Italian sharing her love of crafting artisanal products. After graduating from the School of Visual Arts, Marina traveled to Europe and Asia as an illustrator and product designer. Her unique sense of style and love of color was defined in designs that have graced the cover of WWD and greeting cards sold worldwide by UNICEF including children's products, books and magazines.

Her own Red Bee® cards were recognized by The National Honey Board after appearing in Victoria Magazine and on the cover of American Bee Journal. Marina’s love of honeybees and painting has led her to the ancient technique of painting with beeswax, made popular by the Etruscans. (The portrait at the top of this item is one of her paintings in beeswax.)

(Photo Reprinted with permission from Black Dog & Leventhal Publishers.)

Her first book, Honeybee: Lessons from an Accidental Beekeeper, is a good read on the wonders of honey and it's healing properties To learn more about it go to: Honeybee: From Hive to Home, Lessons from an Accidental Beekeeper

If you’d like to sample some of Marina’s superb artisanal honeys or send some as a very special gift, click on any of the following:

Wildflower Liquid Honey

Wildflower & Comb Honey Gift Box

Chunk Honey

Clover & Creamed Honey Gift Box

Comb Honey

Creamed Honey

Spring Clover Liquid Honey

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Artist with Work (©photo by Margot Duane, courtesy of Bodega Seafood, Art & Wine Festival)

For those looking for some family-friendly, summer fun in Sonoma, the Bodega Seafood, Art & Wine Festival, Northern California’s largest seafood feast, will celebrate its 17th anniversary on the weekend of August 27th and 28th, 2011. Children under the age of 12 will be admitted FREE!

One of the most popular festivals in the Bay Area, the event annually attracts thousands of foodies, art aficionados, wine and beer connoisseurs and music lovers to picturesque Watts Ranch in the village of Bodega, where Alfred Hitchcock filmed his classic thriller, “The Birds.”

More than 25 wineries and 15 micro breweries will pour wine and beer, while 15 restaurants and catering companies will offer a bounty of seafood classics, including barbecued oysters, crab cakes, Key Lime calamari, clam chowder and other delicacies. Vegetarian options will also be available.

Fun for All Ages

The work of 100 artists and craftsman will be featured at the juried art show and sale, which attracts exhibitors from throughout the United States. In addition to seafood, wine, beer and art, the festival also has three stages with a variety of musical entertainment, this year including the outrageous Pride and Joy, and other stellar performances, Captain Jack Spareribs, and other activities for children.

“There’s something for everyone, from toddlers to senior citizens,” said event manager and artist Janet Ciel, who co-founded the festival with her then husband, Michael Ecton, 17 years ago. Although divorced for more than eight years, the couple continues to produce the event, which grew from their joint passion for similar festivals they participated in while spending time on the East Coast.

Crab, Avocado & Mango Stack

Support for Good Causes

Proceeds from the event will support two important causes, Stewards of the Coast and Redwoods, which works in partnership with the California State Parks Foundation to provide environmental stewardship programs, and the Bodega Volunteer Fire Department.

• Festival hours are from 10 a.m. to 6 p.m. on Saturday, August 27, and from 10 a.m. to 5 p.m. on Sunday, August 28.

• Admission is $12 for adults and FREE for children less than 12 years of age.

• Watts Ranch is located at 16855 Bodega Highway in the village of Bodega.

For additional information, go to: Bodega Seafood Art & Wine Festival

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A Message from the Bottle.......

Guess who is coming to dinner? Long-time American Feast contributor Chef William Mueller, aka The Mad Scientist, owner of Babblin' Babs Bistro in Tacoma, WA, will soon be meeting you in your kitchen for a circus act of science fusion. Get ready to experiment in boundless culinary territory, FDA approved-Flippin' Delicious Aphrodisiac.

What?

An assortment of Babblin' Babs Culinary Spice Blends, is now available available at Tacoma retailers and online, in plenty of time for the peak barbecue season culminating over Labor Day Weekend!

They include New Orleans, Thai, West Indies, Everyday, Lonestar, and Greek, just to tease your taste buds, with more to come. With these Spice Blends, you will be able to create effortless, imaginative meals in a quarter of the time it usually takes. Your cooking will bring to life exotic flavors from around the world using everyday ingredients, without cookbooks or professional training.

Chef William Mueller

Why?

Chef Mueller says, "I want you to get out of the routine and into the cuisine. Stop spending all of your time preparing your meal and start socializing with family and friends, sip your favorite drink and stay seated at the table."

He continues, "I am not only the creator of these blends, but my family and I use them everyday. After cooking at Babblin' Babs Bistro all day, running around doing errands (including after school activities with the kids)-just like you- I have to make dinner for my family. There is not enough time in the day to do everything that needs to get done AND make nutritious, tasty meals.

Add Flavor & Cut Your Cooking Time!

These spice blends cut your cooking time down to minutes instead of hours. For example- the other night we came home late, I scan what ingredients I have. I grab some chicken, toss it in a pan with some "Greek." Next, steam some corn, sprinkle with "Everyday." Serve these along with some rice and Voila! Dinner for four in under 20 minutes: homemade and tasty."

Tired of tap dancing through the ring of fire every night trying to decide what's for dinner and whether everyone will like what you make? Get down off the trapeze and get Babblin' Babs Spice Blends. Simplify and harmonize your meal times. Make everyday meals an adventure. Where do you want to go today? Use different combinations of blends everyday of the week and travel the world without leaving your dinner table!

Babblin' Babs All Natural Herb Blends are your passport to taste the world....one bite at a time.

Where can you get some? (spice blends, that is)

Babblin' Babs Bistro and online at www.babblinbabs.net

Smooth and Juicy, 1121 Court B., Tacoma, WA 98402

Harbor Greens, 5225 Olympic Drive Gig Harbor 253.851.7911

Contact: Chef William Mueller, Creator of Babblin' Babs Bistro Spices: william@dinnersolutions.net

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La Quercia's Founders (Images courtesy of La Quercia)

Herb and Kathy Eckhouse founded La Quercia to create premium quality American prosciutto. Their appreciation for prosciutto grew out of the three and a half years they lived in Parma, Italy, prosciutto's area of origin. Their ambition to create their own came from a desire to take advantage the bounty that surrounds them in Iowa.

Herb and Kathy are contributing to the growth of premium, artisan-made American foods by offering fine quality, dry cured meats -- and Iowa with its abundance is the natural place to do this.

La Quercia’s Founders believe that the food we eat can delight us every day. It is their mission to help you make that happen. With each product, they strive to offer a memorable eating experience, one that causes you to stop and savor the moment.

Green Label Organic Prosciutto

For Herb and Kathy great food is more than great taste. It is healthful, nutritious, and pleasurable. It is satisfying sensually, physically, emotionally, and intellectually. It tastes good and it feels good. It pleases and it nourishes. It is part of a responsible food system that sustains you, producers, craftspeople, restaurants, and stores who support their communities and respect the environment.

Great food is made from the highest quality materials, careful adherence to the best of tradition, and the judicious use of modern tools. La Quercia incorporates these principles in determining how they produce and what they select to offer.

Humanely Raised

All of the pork they use comes from suppliers who subscribe to humane practices. To Herb and Kathy this means that the animals have access to the out of doors, have room to move around and socially congregate, and root in deep bedding. They do not use meat from animals that have been given antibiotics, kept in large animal confinement facilities, fed animal byproducts, or given hormones.

Kathy and Herb work in all aspects of the business–selecting and buying pork, salting, trimming, and handling hams and leading a small group of dedicated staff who participate in their production.

Kathy Eckhouse is a long time "foodie" who lived in Europe for several years as a child and adolescent. She is the person all of her friends describe as the best cook they know. Kathy says, "I feel good about what we do, because we use pork from animals that have had a good life. I think prosciutto is a great thing for a well-raised pig to become."

Says Herb, “I love making prosciutto; it's like assisting at a miracle."

If you'd like to learn more about La Quercia's critically acclaimed, artisan cured meats, click on any of the following:

Prosciutto Piccante

Green Label Organic Prosciutto

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Blenheim Hill Farm (©photos courtesy of Smörgås Chef Restaurant Group)

Along with farmers markets, farm-to-table dining is one of our favorite trends. So kudos to pioneers like Chef Dan Barber of Blue Hill in Greenwich Village and thank you to all those joining the movement to serve the freshest, healthiest and most flavorfull food to be found.

That would of course be the freshly harvested produce and other foods raised on local, sustainble farms, made convenient to we urban dwellers, for whom enjoying the talent of a great restaurant chef is far easier than visiting a a great farm.

Blenheim Hill Farm

We’ve just learned that Smörgås Chef Restaurant Group has launched Blenheim Hill Farm-a 150-acre eco-farm located about 150 miles north of Manhattan in New York's Catskill Mountains. The farm will supply the group's Smörgås Chef restaurants and Crepes du Nord creperie and wine bar with naturally grown produce and meats.

Featuring large maple tree forests, rolling pastures and a large spring-fed lake, the farm will produce hydroponic salads, legumes, and heirloom tomatoes-grown year-round in a state-of-the-art greenhouse-as well as herbs, mushrooms, fruit and lingonberries, a Scandinavian staple. The farm will also supply eggs, chicken, beef, pork, and lamb. Heritage animal breeds that produce improved flavor and composition will be pasture-raised to promote animal welfare and proper meat production processes.

A Model for Small-Scale Local Farming

"Our mission is to develop a financially viable model for small-scale local farming, while remaining good stewards of the land and its resources," said Morten Sohlberg, who founded Smörgås Chef Restaurant Group and Blenheim Hill Farm with his wife, Min Ye. "We will adopt, develop and promote innovative ideas and new agricultural technologies that will invigorate a disappearing segment of small businesses in America-the small, sustainable commercial farm."

Mr. Sohlberg and Ms. Ye are not traditional farmers. The entrepreneurial duo-who founded Sessions.edu, the world's largest online design school with over 10,000 students from over 140 countries-have diverse professional backgrounds that span fine cuisine, design, finance, business administration and education.

Mr. Sohlberg, who oversees the creative aspects of Smörgås Chef Restaurant Group's operations, was born and raised in Norway. He has worked as a designer in Milan and an educator at Parsons School of Design. He is as guest lecturer at The Institute of Culinary Education in New York-one of the most acclaimed cooking schools in the nation.

Ms. Ye, who manages Smörgås Chef's financial, operational and business development activities, is a native of China. She worked as a Wall Street investment banker for several years before attending the French Culinary Institute in SOHO, where she obtained her certificate in La Technique training in French classic cuisine.

Diversity Breeds Innovation

"Collectively, we speak over a dozen languages," said Ms. Ye. "It is our varied and non-traditional experience that will help us innovate, compete and thrive as a new breed of farmers. In addition, we will be aided by top experts in the field of sustainable farming and agriculture who will assist us in further developing our vision."

"We are looking forward to the next step, which include providing advanced educational training programs on the farm for agriculture students at various upstate universities," said Mr. Sohlberg, who noted that maple syrup from Blenheim Hill Farm has already been introduced into the group's restaurants.

To learn more about the latest from these dynamic eco-entrepreneurs, go to: Blenheim Hill Farm

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Fresh Radishes (photo by Xenia Antunes, courtesy of morgueFile.com)

American Farmland Trust holds the annual America’s Favorite Farmers Markets™ contest to raise national awareness about the importance of buying fresh food from local farms and saving the farmland where it's grown. Market shoppers will vote to support their favorite farmers market starting June 1st at 12:00 PM until midnight on August 31, 2011. Participants can vote for as many participating farmers markets as they choose, but can only vote for each market once.

At the end of the contest, one small, medium, large, and boutique, farmers market will win the title of “America’s Favorite Farmers Market” for 2011. The reward for the winning market in each category will be a shipment of No Farms No Food® totebags, a feature article on the award winning foodsite Epicurious.com, and other prizes from our partners and sponsors.

The categories are based on the number of vendors the farmers market has. Here is how the voting is going in my home state of New York:

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Virginia Pasture (©photo by Nightwind23, courtesy of morgueFile.com)

Plans are underway for a unique project in Loudoun County, Virginia that will bring together and showcase some of the best locally grown and raised food and wine agricultural products that the county has to offer, and culminate in an 11 day event.

“Farm-to-Fork Loudoun “ will take place from Thursday, July 21 to Monday, July 31, 2011 with 21 restaurants and food related entities committed to using at least 70% local product and ingredients during that timeframe. It is a new concept to this area, conceived by Loudoun County marketing entrepreneur Miriam Nasuti who saw the need for a county-wide collaborative celebration between agricultural growers, vintners and chefs in Loudoun County.

Working Together

“I observed particular restaurants growing or buying local these past years, but nothing done on a county-wide, collaborative scale on site at the various restaurants. The process has been so rewarding, as I’ve spoken to many vintners, farmers and Chefs who’ve not done this in the past and expressed that they always wanted to but, either didn’t have the time or know-how to begin. Bringing everyone together has been a tremendous experience,” explained Nasuti. Her hope is that through this initial collaboration, growers, chefs and the vintners will establish new relationships that will last well beyond the project.

She established committees early on, which included representatives from the agricultural, wineries and restaurant communities, who met often at the onset to set the project dates, protocol and guidelines, issues such as supply and demand of agricultural products, participation fees and such. Once those guidelines were set the project moved forth quickly toward a successful February ‘Meet & Greet’ where all participants came together for the first time, to begin establishing the important relationships intended toward working together.

“This is a wonderful way to introduce the diversity of Loudoun agriculture to like businesses and the public,” stated Beverly Morton Billand, owner of The Restaurant at Patowmack Farm, a Farm-to-Fork Loudoun participant and leader in the farm to table movement.

Organic, Local & Seasonal!

Serving organic, seasonal cuisine and supporting local growers has been Billand’s commitment since opening the restaurant on their farm just outside Lovettsville. “This event will allow wineries, farms and restaurants to collaborate and bring the very best to the table that Loudoun County has to offer.”

Farm-to-Fork Loudoun dining participants include Clyde’s Willowcreek, Aiyara Thai Restaurant, Lightfoot Restaurant, ‘On the Potomac’ at Lansdowne Resort, Palio Ristorante, Shoes Cup & Cork Club, Tenderjacks, The Wine Kitchen, Tuscarora Mill, Vintage 50, Market Table Bistro, The Restaurant at Patowmack Farm, The French Hound, Goodstone Inn & Estate, Market Salamander, Red Fox Inn, Grandale Farm Restaurant, Magnolia’s at the Mill, Catch 52, Vintage 51, and Cookology.

“Farm-to-Fork” will allow the public to experience Loudoun’s diverse culinary community and enjoy its healthy, locally grown and raised foods they otherwise may not have,” Nasuti added. “And the program allows our restaurants to serve fresh, locally grown food through the new and existing menu items they’ll offer. It’s a win-win for everyone.”

For more information on the participants, program, or to become a Corporate Sponsor, visit Farm To Fork, or contact Miriam Nasuti at 703-771-8893.

Farm-to-Fork Loudoun is a collaboration between Loudoun’s dynamic and growing culinary, farming and winery communities. This new project was envisioned to bring those involved together to drive the local economy and begin, or further, meaningful relationships, while raising visibility of these three Loudoun entities so patrons will come back again and again. Event sponsors include Fortessa, a leading tableware company based in Loudoun and The Dulles Greenway.

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(Photos by Theo Wargo/WireImage for Saks)

The In Good Taste event at Saks Fifth Avenue last night had an unbelievable turn out at the 50th street store. Four hundred guests attended and enjoyed an unforgettable night of fashion and food to benefit City Harvest.

Saks partnered with New York Magazine and dedicated one night to fashion and food. Customers received a $100 Saks Fifth Avenue gift card in honor of their kind donations of $100 to City Harvest. Designers partnered with some of our favorite New York City restaurants to create a unique brand experience that connected New York fashion and food lovers and encouraged shopping to raise money for City Harvest.

Notable chefs and fashion designers such as German Lucarelli from Da Silvano, Dan Kluger from ABC Kitchen, designer Chris Benz attended. Kudos to all the partners who made the worthy event such a success:

Agnona partnering with Serafina
Akris Punto partnering with Bouchon Bakery
Armani Collezioni and Armani/Ristorante
Brunello Cucinelli and Eatalian Style
Burberry London and Gordon Ramsay at The London
Calvin Klein Collection partnering with Philippe Chow
Carcharel partnering with Asellina
Chris Benz partnering with The Hurricane Club
Donna Karan partnering with L’Artusi
Escada partnering with Gusto
The Fur Salon partnering with Limani
Lida Baday partnering with Café SFA
Max Mara partnering with Da Silvano
Michael Kors partnering with ABC Kitchen
Moschino partnering with Avara
Philosophy di Alberta Ferretti partnering BLT Steak
Piazza Sempione partnering with Stuzzicheria
Ralph Lauren Black Label partnering with 10 Downing Food & Wine
St. John partnering with Fulton
Stella McCartney and B.E.S
TSE partnering with Pan American
Yigal Azrouel partnering with Park Avenue Café

To learn more about City Harvest’s wonderful work to feed New Yorkers in need of a helping hand, go to: City Harvest

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To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Jersey Dairy Cows (©photo by Emily Roesly, courtesy of morgueFile.com)

"We believe all food can be produced safely, including raw milk." - Tim Wrightman

A state assembly panel recently approved a measure sponsored by Assemblywoman Connie Wagner to aid New Jersey farmers by allowing them to sell raw milk. The neighboring states of Pennsylvania and New York already allow the sale of raw milk.

Many medical professionals and nutritionists have concluded that raw milk from grass-fed cows is more nutrient dense than conventionally produced milk, while foodies around the world have long appreciated the rich flavor of artisanal cheeses crafted with raw milk.

Family Farms Face Unhealthy Competition

A previous post on American Feast's Sustainable Food Blog explained further about what is at stake:

Family-scale dairy farms feeding free-roaming cows on healthy grass face tough competition from concentrated animal feeding operations. The densely penned cows at CAFOs are sickened from being fed the abundance of corn grown with massive government subsidies, posing a very real threat to human health. Cow droppings make good fertilizer on small farms, but at CAFOs the immense amount of waste is a toxic threat to the health of people and the environment.

Of course, people around the globe have been safely consuming raw milk and handcrafted cheeses for thousands of years.

Thistle Hill's John & Janine Putnam (©photo courtesy of Thistle Hill Farm, VT)

According to the nonprofit Farm-to-Consumer Legal Defense Fund:

The bill (A-743) would create a permit program through the New Jersey Department of Agriculture to allow for the sale of raw milk in New Jersey. The legislation would require the testing of cows intended to be used for the production of raw milk, with ongoing testing as necessary. The permit holder would also be required to conduct tests to measure the levels of certain bacteria and pathogens in the raw milk produced. The bill also stipulates that no growth hormones can be used in the process of producing raw milk.

Safe & Nutritious

Food safety and optimal nutrition aren’t mutually exclusive goals according to organic farming legend, Tim Wightman. A farming expert of 35 years, Wightman teaches dairy farmers to reach well beyond conventional food safety goals. He mentors farmers in low-tech yet high quality approaches to production of intrinsically safe and optimally nutritious raw milk.

A modern pioneer of the cowshare/herdshare concept, Mr. Wightman now serves as president of the Farm-to-Consumer Foundation. The educational nonprofit aims to equip farmers and consumers with safety advice on raw dairy products via conferences, tele-seminars and printed materials.

Free Handbook & DVD Now Available Online

The Foundation now provides two of Mr. Wightman's educational tools to the public free of charge. These free resources include online copies of Raw Milk Production Handbook and a micro dairy farm educational DVD, Chore Time. Both are available at: Farm to Consumer Foundation

"We believe all food can be produced safely, including raw milk," says Mr. Wightman.

"These materials are the starting point for a collaborative effort to develop 'best practices' to guide dairy farms working to meet the rising demand for raw milk from pasture-raised cows, whether the legal framework is loose (as with voluntary farm-to-consumer standards for cow shares) or more formal (as with larger scale retail sales)."

Steve Bemis, attorney and Farm-to-Consumer Foundation board member, asserts that these free resources are an important step in building a working relationship on raw dairy safety issues.

Mr. Bemis explains, "In many cases, academic and government entities will not (for policy and ethical reasons) link to resources that are for sale; so, by providing these 'freeware' resources, we hope to encourage links from others' websites, and thereby engage a broader audience.”

There are currently 15 states that allow farmers to sell raw milk directly to consumers, while 10 states allow the sale of raw milk in retail stores.

About Farm-to-Consumer Legal Defense Fund

The Farm-to-Consumer Legal Defense Fund is a 501 (c) (4) non-profit organization made up of farmers and consumers joining together and pooling resources to:

• Protect the nation’s family farms from harassment by federal, state, and local government interference with food production and on-farm food processing.

To learn more about the organization's work, go to: Farm-to-Consumer Legal Defense Fund

Pleasant Ridge Reserve

To view a selection of fine American cheeses go to: Artisanal & Crafted Cheeses

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Virginia Pasture (©photo by Nightwind23, courtesy of morgueFile.com)

The current industrial agriculture is heavily dependant on petroleum. It will not be sustainable forever.

Great chefs have been saying it for a long time. When you dine on fresh food produced locally through natural methods you enjoy it when the flavors are their most vibrant and the nutritional value is at its peak.

Besides making for pleasurable dining, it’s nice to know that a meal of seasonal ingredients is also an eco-friendly choice. Giant agribusiness likes to point out that their industrial farming methods have provided the most abundant and affordable food on earth. But it is grown with petroleum-barsed fertilizers and travels well over 1,000 miles before reaching the family table. It is an oil dependent system and oil is both an environmental threat and a finite resource.

Have the Saudis Been Lying?

So what happens when oil inevitably becomes more scarce and the law of supply and demand causes its price to climb sharply? We may find out sooner than we imagined. It seems that among the diplomatic cables published by Wikileaks there is one from the U.S. consul general in Riyadh warning that the Saudi government may be overstating the size of its oil reserves by as much as 40%. If so, oil prices may begin climbing, and soon.

According to a report in the Manchester Guardian, the “Saudi energy industry…overstated its recoverable reserves to spur foreign investment.” If Saudi Arabia and its OPEC cartel partners cannot pump enough crude to keep prices down, the cost of oil could begin escalating in 2012. Consumers will face rising prices for home heating fuel, gasoline and the food that comes from an industrial agricultural system.

No Doomsday Theorist

The U.S. consul general cites a warning from a senior Saudi government oil executive, who “is no doomsday theorist. His pedigree, experience and outlook demand that his predictions be thoughtfully considered."

The implications are profound. Rising food costs were among the grievances that sparked the popular uprisings in Tunisia and Egypt. In the U.S., consumers devoting more of their household income to food and fuel will have less discretionary income to spend on other goods and services, stifling economic growth and increasing the country’s trade imbalance.

Is There a Silver Lining?

Maybe. The locally produced food sold at farmers markets could become more price competitive than ever. Home and community gardens could proliferate out of economic necessity. Millions of families could find themselves enjoying meals that are healthier and more delicious than ever.

To view the entire article from the Manchester Guardian cited above, go to: WikiLeaks cables: Saudi Arabia cannot pump enough oil to keep a lid on prices

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Tangerine Tomatoes (©photo by Betty Burri, courtesy of USDA)

There’s ample evidence that the food with the best flavor and greatest nutritional value is that which is sustainably produced, as great chefs and dedicated foodies alike can attest. Heirloom tomatoes provide a good illustration, as anyone who has had the pleasure of enjoying them well knows. By comparison, their conventionally-produced, red cousins offer little to please the palate.

Scientists at the U.S. Department of Agriculture (USDA) have come up with evidence that the tangerine tomato, a sweet-flavored heirloom variety, might be a better source of a powerful antioxidant called lycopene. So says chemist Betty J. Burri, based at the Agricultural Research Service Western Human Nutrition Research Center in Davis, California.

The study conducted by Ms. Burri and her colleagues supports the findings of an earlier study conducted by scientists in Ohio who found the tangerine tomato's tetra-cis-lycopene is more efficiently absorbed by the body than is the trans-lycopene of red tomatoes. The trans-lycopene form makes up most of the lycopene in common red tomatoes, while most of the lycopene in tangerine tomatoes is tetra-cis-lycopene.

As for flavor, the Sustainable Seed Company website says, “Tangerine is a bright orange beefsteak tomato that makes an excellent slicer. Its sweet, complex flavor is highly sought after in farmers markets.”

The 1932 Burpee Seed Company says, “The flavor is delightful-rich and tasty, of a sub-acid piquancy that stimulates the appetite. The (indeterminate) vines make abundant growth."

If you’d like to add tangerine tomatoes to your garden’s mix, you can purchase seeds from the Sustainable Seed Company, just go to: Tangerine Tomato Seeds

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Chinese Ringneck (©photo courtesy of MacFarlane Pheasants)

If you’re looking for something special to prepare for Valentine’s Day, a dinner featuring a roasted free-range pheasant is sure to signal a special evening. Beautifully accompanied by wild rice, pheasant is a bit firmer than chicken with a naturally rich poultry flavor.

This recipe was created by Chef David Nelson of Wisconsin, whose credits or recipes have been acknowledged in Cooking Light magazine, Restaurant News of the Rockies, and Food Arts. He had two wild game soup recipes published in Janie Hibler's cookbook, “Wild about Game”.

Chef Nelson says of his recipe, “This meal will tempt you while it roasts and fills your house with the warm, nutty scents of wild rice and pheasant.”

Ingredients for 4 Servings

• 2.5-Pound whole MacFarlane Pheasant
• 1 Cup Native Harvest Wild Rice (makes 3 cups)
• 3 Cups day old bread, cut into small cubes
• 1 Cup onions, sliced paper thin
• 1 1/2 Cup chicken stock (broth) or 1 bouillon cube dissolved in 1 1/2 Cups water
• 1 Cup celery, diced
• 2 Teaspoons finely chopped parsley
• 1 Teaspoon Sage (or to taste)

NOTE: Stuffing mix is sufficient for 2 pheasants

Preparation

1. Wash wild rice until the rinse water comes off clear.

2. Drop the wild rice into 4 cups of boiling water. Cover and simmer for 20 minutes. Do not stir.

3. Saute the onions and celery in 1/4 cup butter until translucent; add parsely and cook only until hot.

4. Combine wild rice, bread, sauted vegetables, sage and chicken stock. Lightly salt the inside of the bird, and fill the cavity of the bird (if desired). Tie with kitchen cord around legs and tail tightly. Brush bird with melted butter and dust with flour.

5. Bake in 325 degree oven for approximately 2 hours. Any remaining dressing can be placed in a covered baking dish and cooked in the oven alongside the bird.

David Nelson

To learn more about preparing free-range pheasant, go to: Whole Oven Ready Pheasant

To learn more about authentic, heirloom wild rice, go to: Native Harvest Wild Rice: Sacred Manoomin

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Winter Leeks (© Rainer | Dreamstime.com)

It’s easy to think of farmers markets as a warm weather experience, especially in frigid winter climes, but change is clearly afoot. The U.S. Department of Agriculture’s (USDA) National Farmers Market Directory now lists 898 winter farmers markets across the country - more than 14% of the nation’s farmers markets – offering consumers more opportunity than ever to access locally grown food.

“Fresh, local, and healthful food isn’t just a good weather offering,” said David Shipman, Acting Administrator of USDA’s Agricultural Marketing Service. “Clearly in many places, winter markets are hot despite the cold weather. Even in states where the traditional growing season is short, the market season is long. This allows more small and local farmers to continue bringing in income for their families and their businesses, while also providing great, nutritious food to communities year round.”

Farmers markets are considered winter farmers markets if they operate between November and March. The top 11 states for these markets are: New York (153), California (140), North Carolina (53), Florida (45), Pennsylvania (42), Ohio (34), Massachusetts (32), Kentucky (30), New Jersey (24), Connecticut (20), and Michigan (20).

Since 2009, winter markets have grown 17%. Farmers markets operating more than seven months per year have higher monthly sales than their strictly seasonal counterparts.

In August of 2010, the USDA’s National Farmers Market Directory listed 6,132 operating farmers markets overall, a 16% rise from 2009. The National Farmers Market Directory has been collecting self-reported information about farmers markets since 1994.

Winter farmers markets feature local products, including seasonal produce, honey, herbs and baked goods. Supplemental Nutrition Assistance Program (SNAP) and other federal nutrition benefit programs are often accepted.

To explore the USDA’s list of farmers markets, go to: National Farmers Market Directory

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Americans will consume about 50 million pounds of avocados on Super Bowl Sunday, mostly in tasty and healthy guacamole. That’s enough to cover a football field 19 feet deep, if you enjoy that sort of thing.

Home Team Guacamole begins with a party size portion of basic guacamole (4 avocados, salt, lemon or lime juice) served in the center of a serving tray. Line up color-coded ingredients around the guacamole in small bowls. Then mix in “add-ins” to personalize and create your own Big Game Day party dip.

Ingredients for 8 Servings

• 4 Large, ripe, fresh California avocados, seeded & peeled
• 2 Tablespoons fresh lime juice
• 1 Teaspoon salt, or to taste

Preparation

1. Coarsely mash (DO NOT PUREE) avocados.
2. Stir in lime juice and season to taste.
3. Prepare "add-ins" as directed below.

Regional Variations

Tampa Bay
1. 4-oz. cooked, shelled and de-veined small shrimp
2. 1/2 cup diced green onion
3. 1/2 cup diced yellow bell pepper
4. 5-10 drops red pepper sauce
5. Tampa Bay's coastal location calls for shrimp. The red pepper sauce and yellow bell pepper represent the team's colors.

Pittsburgh
1. 1/2 cup chopped roasted red bell pepper
2. 1/2 cup chopped roasted yellow bell pepper

Oakland
1. 2 cloves garlic, finely chopped
2. 2/3 cup black beans, rinsed and drained
3. 1/2 cup chopped red onion
4. 1/2 cup chopped tomato
5. 2 pickled jalapeños, chopped
6. Oakland's signature color black is represented in the black beans. Two jalapeños are added to represent the teams extra spice!

Atlanta
1. 1/2 cup peach preserves or peach salsa
2. 1/2 cup toasted pecans, coarsely chopped

New York
1. 1/2 lb. smoked salmon pieces

Philadelphia
1. 8-oz. softened cream cheese
2. 2/3 cup chopped black olives

San Francisco
1. 1/2 lb. cooked Dungeness crab, chopped
2. 1/4 cup diced scallions
3. 1/2 tsp. cracked black pepper

Tennessee
1. 1/2 cup finely chopped sweet white onion
2. 1 cup chunky red salsa

Copyright Courtesy of California Avocado Commission

To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

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Herb & Kathy Eckhouse (Image courtesy of La Quercia)

The Good Food Awards honor people who make food that is delicious, respectful of the environment, and connected to communities and cultural traditions, so it comes as no surprise that La Quercia of Norwalk, Iowa has just been honored for its Green Label Prosciutto.

To celebrate, La Quercia is offering 4 ounces of its organic crumble with every order -- FREE! Yes, two 2-ounce packages of their delicious, versatile crumble, made with their award-winning, organic prosciutto, a personal favorite and what La Quercia's founding family eats at home! All that and FREE SHIPPING too!

Offer good until January 31st. Happy Good Food Month!

Green Label Prosciutto

Herb and Kathy Eckhouse founded La Quercia to create premium quality American prosciutto. Their appreciation of prosciutto grew out of the three and a half years they lived in Parma, Italy, prosciutto's area of origin. Herb and Kathy are contributing to the growth of premium, artisan-made American foods by offering fine quality, dry cured meats -- and Iowa with its abundance is a natural place to do this.

Says Herb, “I love making prosciutto; it's like assisting at a miracle."

If you'd like to learn more about La Quercia's critically acclaimed, artisan cured meats, click on any of the following:

Green Label Prosciutto

Prosciutto Piccante

To learn more about the organization honoring La Quercia, go to: Good Food Awards

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Grazing with Mom (photo by Emily Roesly, courtesy of morgueFile.com)

“Burrowing out of the recession, hungry consumers will be exploring more exotic territory in the quest for unique flavors and nourishing foods in 2011.” So writes the Center for Culinary Development (CCD), which will be profiling food and beverage trends it expects to be buzz-generating in its 2011 issues of the bi-monthly Culinary Trend Mapping Report.

CCD employs a signature 5-stage Trend Mapping® technique -- where Stage 1 trends are emerging from independent restaurants and Stage 5's have landed in the mainstream. We couldn’t help but notice that among the spotted trends, Grass-fed Dairy was designated Stage 3, indicating to us that huge numbers of consumers are well ahead of government regulators on the health and flavor benefits of products made from raw milk, free of artificial hormones and containing higher levels of healthful fatty acids.

According to CCD, “…products made from grass-fed dairy appeal to both health-focused consumers and those seeking more natural, traditional and authentic foodstuffs.” That observation is certainly in line with the enthusiastic response we have seen to America’s artisanal cheeses crafted from raw milk produced by grass-fed cows.

Thistle Hill's John & Janine Putnam (©photo courtesy of Thistle Hill Farm)

A previous post on American Feast's Sustainable Food Blog explained further about what is at stake:

Family-scale dairy farms feeding free-roaming cows on healthy grass face tough competition from concentrated animal feeding operations. The densely penned cows at CAFOs are sickened from being fed the abundance of corn grown with massive government subsidies, posing a very real threat to human health. Cow droppings make good fertilizer on small farms, but at CAFOs the immense amount of waste is a toxic threat to the health of people and the environment.

Of course, people around the globe have been safely consuming raw milk and cheeses for thousands of years.

Pleasant Ridge Reserve Cheese

To view a selection of fine American cheeses go to: Artisanal & Crafted Cheeses

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Dried Ancho Chili Pepper (© Photographer: Bruce Mcintosh | Agency: Dreamstime.com)

Deep snow, bracing winds and chilly nights have brought thoughts of hot soups and stews to mind of late. The nice thing about soups and stews is that besides being great at warming you up they can also be some of the healthiest foods in a cook’s repertoire. This spicy southwestern stew is no exception. It’s loaded with healthy produce, delivers protein from two types of beans, and has no animal fat.

We learned to prepare this recipe at the “Cooking of the Southwest” class we attended at The Institute for Culinary Education in Manhattan; presented by the talented Chef-Instructor Sabrina Sexton. Remember, it’s not just a healthy meal. It packs a spicy kick, so please heed the Chef’s advice and season to taste! We recommend using a good extra virgin olive oil and as many fresh ingredients as possible from your local farmers market.

Ingredients for 6 Servings

• 2 Tablespoons extra virgin olive oil
• 1 Cup green peppers
• 1 Cup red peppers
• 1 Cup chopped onion
• 2 Cloves garlic, minced
• 1 Cup diced butternut squash
• 1 Chipotle pepper in adobo sauce, minced
• 1 Teaspoon ground ancho chili pepper
• 1 Tablespoon ground cumin
• 28 Ounce can of plum tomatoes, coarsely chopped
• 1½ Cups white beans
• 1½ Cups black beans
• 1 Cup water or tomato juice
• Salt to taste

Preparation

1. In a large saucepan, over medium heat, heat the olive oil. Add the peppers, onion and garlic. Cook, stirring, until the onions are golden, about 10 to 12 minutes. Add the squash and cook 3 to 4 minutes more.

2. Add the chipotle, ancho chili powder and cumin and cook, stirring, for 2 minutes. Stir in the plum tomatoes, beans and water or juice. Bring the mixture to a boil. Reduce the heat to medium low and simmer, uncovered, stirring occasionally, until the flavors are blended, adding more water or tomato juice as needed, about 45 minutes.

3. Taste and adjust the seasoning. Serve in bowls with southwestern polenta cakes or fresh baked semolina bread.

To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil

To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection

If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education

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Artichoke in Flower (photo by Dani Simmonds, courtesy of morgueFile.com)

Have you ever made a wonderful gourmet dish and then have someone say, "Hey, this tastes great! You could sell that...people would love to buy your food!"

Well, that's pretty much how Hand To Mouth Edibles Gourmet Foods was founded. Aaron Baum, a communications consultant and self-described "guy who loves to cook" listened to the suggestions of friends and family. He took their advice and changed careers to start his own specialty food company crafting delicious and healthy vegetarian alternatives.

Healthy Aaron at the Beach

Aaron knew from the beginning that the key to making his gourmet foods taste so great was using the finest, all natural ingredients. Aaron also realized that high quality spreads and tapenades were not so easily available. In 1997, Hand To Mouth Edibles was brought to the market with all natural, gourmet tapenades and spreads. Ambrosias and tapenades are delicious, versatile products that the professional and the home cook alike can appreciate. They're an appetizer in a jar, a distinctive condiment to spice up a meal, or a special addition to a gift or picnic basket.

Aaron and his team at Hand To Mouth Edibles believe in giving something back to the community. They donate a portion of their profits to Share Our Strength, a national non-profit organization working to alleviate hunger and poverty. Day-by-day, Hand To Mouth Edibles is making delicious and healthy food while making a difference in the world!

If you’d like to purchase some veggie delights from Hand To Mouth Edibles click on any of the following:

Best Selling Tapenades Gift Box
Appetizer Gift Box
Black Olive Tapenade
Caramelized Onion Confit
Sun-Dried Tomato Delight
Tantalizing Tapas

Artichoke Ambrosia
Roasted Red Pepper Rhapsody
Spicy Green Olive Tapenade!

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A Native American says a prayer & hands out tobacco, offering thanks to Nature (photo by Greg Peterson)

Unlike the genetically modified "wild rice" grown in paddies, truly authentic wild rice delivers a deep, rich flavor cherished by chefs and devoted foodies. Its unique qualities led Chef Alice Waters to choose it for a special New Year's Dinner at Chez Panisse.

Native Harvest Wild Rice is known as "the food that grows on water" and Manoomin to Minnesota's Native American Ojibwe communities. The wild rice is hand-harvested from pristine lakes on the White Earth Indian Reservation as it has been for centuries, using traditional methods. It has never been genetically modified.

Manoomin is a central aspect of Ojibwe culture and tradition, a part of the proceeds benefit the White Earth Land Recovery Project, which works to protect the integrity of this important native food.

T

Ojibwe communities in Minnesota, Wisconsin, Michigan and Canada harvest and process wild rice, following the traditions of their ancestors. Manoomin is also part of the Anishinaabeg migration stories and prophecies. It continues to define what it means to be Anishinaabeg. The campaign to protect the integrity of this heirloom wild rice is an important aspect of the White Earth Land Recovery Project.

"Too many of America's indigenous foods have been lost forever, or are in danger of becoming lost. We are proud to be helping the effort to save this important heirloom of our country's food culture by making it available to the widest audience possible," said Jeff Deasy, American Feast founder and president.

The indigenous specialty foods available from AmericanFeast.com are true gifts from nature for discriminating foodies and slow food cooking enthusiasts concerned about the health of the environment.

To purchase authentic wild rice, hand-harvested by the Ojibwe people, go to: Native Harvest Wild Rice: Sacred Manoomin

To view a wonderful recipe employing Sacred Manoomin go to: American Black Walnut & Wild Rice Pilaf

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Roth Käse’s Chalet (photo courtesy of Roth Käse USA)

Nestled in the rolling hills of Southern Wisconsin, Roth Käse’s chalet houses a Swiss-made copper vat for the traditional crafting of Alpine cheese. They use time-honored recipes and the freshest local milk to craft their cheeses. The Cellar Master and his team meticulously tend to the cheese throughout the curing process to insure that each cheese that leaves their care meets the highest expectations of cheese lovers.

The Roth family's success didn't come overnight. There's an impressive legacy behind the success story. The venture began in 1863 in Uster, Switzerland, then a small town just outside Zurich. By the end of the century a decision was made to extend the family's knowledge and appreciation of European cheeses to America. By the early 1900's, Otto Roth, son of the founder, had established a successful business. His company would soon become the largest importer of European specialty cheeses in North America and lay the foundation for what today is Roth Käse USA .

Buttermilk Blue

Swiss Tradition Comes to the USA

In 1991, convinced there was a future making artisanal cheeses in America , Fermo Jaeckle, a former executive with Otto Roth & Co., joined with his cousins Felix and Ulrich Roth to further extend their European/Swiss roots and cheesemaking expertise into the rolling hills of Green County, Wisconsin. Known as Little Switzerland, as well as a source for the highest quality milk, the area in the heart of America 's Dairyland is particularly well suited for cheesemaking. It is there that Roth Käse USA was born for the primary purpose of crafting authentic Gruyère and other specialty cheeses of Alpine origin. Adopting the highest European standards and technology, the Swiss chalet-style factory is state-of-the-art, with authentic copper vats, special wood curing shelves and the finest affinage and aging cellars.

A unique apprenticeship program assures European know-how at Roth Käse USA. The company has implemented a cross-training program wherein Wisconsin and Swiss cheesemakers train in the other's country, learning the technology and traditional European methods of cheesemaking and “affinage”, the art of curing cheese to perfection. Award-winning Master Cheesemakers, supported by expert “Affineurs” set Roth Käse Signature cheeses apart from others.

Red Spruce Cheddar Aged 7 Years

Roth Kase Artisans Garner Over 100 Awards

The Roth Käse team has created a number of cheeses, many of them American Originals, that continue to be crafted to strict specifications by some of the finest cheesemakers in the State of Wisconsin. The never-ending pursuit of craftsmanship and persistent attention to cheese quality has resulted in Roth Käse's claim to over 100 national, international, state and regional awards in the last decade. Accolades include top honors in prestigious competitions like the American Cheese Society, the World and National Cheese Championships, and the long-standing Wisconsin State Fair Governor's Sweepstakes Cheese Contest.

To purchase some of Roth Kase's finest creations click on any of the following:

"Taste This" Roth Kase Gift Basket

Buttermilk Blue

Buttermilk Blue Affinee

MezzaLuna Fontina

Red Spruce Cheddar - Aged 7 Years

Rofumo

Solé GranQueso

To follow American Feast on Facebook go to: American Feast on Facebook

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For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Midnight Moon & Humbodlt Fog Cheeses (photos courtesy of Cypress Grove)

It’s hard to imagine a time when goat cheese wasn’t popular in the U.S., but a mere 25 years ago virtually all the goat cheese sold in the U.S. was imported from Europe. That’s where the story of Cypress Grove begins, when a few enterprising Americans, mostly women, made small batches of goat cheese in their kitchens and began selling it to discerning restaurant owners and retailers. One of those entrepreneurial Americans was Mary Keehn, the Founder of Cypress Grove.

Wanting a source of healthful milk for her children, Mary began raising Alpine goats in the 1970s. She quickly discovered that she had a natural talent for selectively breeding goats. Her herd began winning numerous awards and before she knew it, Mary was recognized as America’s premier breeder of Alpine dairy goats.

Necessity Leads to a Mother's Invention

As Mary’s goat stock continued to improve, she was faced with an unexpected consequence: surplus milk from 50 goats! Armed with her kitchen stove, way too much goat milk, and a knack for inventing unique and delicious recipes, Mary began dabbling with cheese making. It soon became clear that selective goat breeding was only one of Mary’s many talents; she had a natural flair for cheese making as well.

In 1983, with the help of family and friends, Mary made the move from kitchen hobbyist to cheese making entrepreneur…and footwear aficionado! Often entrepreneurs talk about wearing many hats. Mary remembers footwear: rubber boots for milking goats, sterile clogs for making cheese, comfortable shoes for office work, and relative to the rest, uncharacteristically high heels for sales and marketing! Local chefs and restaurants bought her cheese and word spread fast about the taste and quality.

Truffle Tremor (photo courtesy of Cyrpress Grove)

Even the Best Needs Time to Succeed

From the outset, Mary strove to make the highest quality, best-tasting artisanal cheeses. Market acceptance, however, was slow. Americans, it seemed, had become accustomed not only to the strong, tangy goat cheeses made in France, but also bland, sliced “cheese” wrapped in plastic. It took quite a few years before consumers developed a palate for the smooth, delicate flavors of Cypress Grove cheeses. Mary used this period of slow, steady growth to take special care of her customers and to work in conjunction with other goat cheese pioneers to develop the American market.

Patience, hard work and a commitment to quality paid off, and over time a large, loyal following began to seek out the Cypress Grove label. Today, Cypress Grove Chevre employs 42 and has awards from the American Cheese Society, the U.S. Cheese Championship, the World Cheese Awards and the National Association for the Specialty Food Trade.

A Commitment to Quality Matched by a Commitment to Community

In 2009, the U.S. Small Business Administration (SBA) presented Mary with its Small Business Person of the Year award. The SBA award’s criteria is not only for developing an outstanding business; a business must also help make a contribution to the community.

“We realize that quality must be evident in more than the cheese,” said Mary. “We have to have excellent milk, and that means healthy goats and family farms. By contributing to our employees and community, we make it clear that we are all motivated by the same commitment to quality of life. This award affirms that our focus is appreciated and valued by the business community as well as by our customers.”

Today, Cypress Grove is renowned for its innovative range of fresh, aged and ripened cheeses, many invented by Mary. The company continues to garner international awards for excellence and is a recognized leader in the making of artisanal goat cheese in the U.S.

If you’d like to leaqrn more about some of Cypress Grove’s most acclaimed artisanal goat cheeses click on any of the following:

Truffle Tremor

Humboldt Fog

Midnight Moon

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Morning on the Farm (photo by Brian McNulty, courtesy of morgueFile.com)

Written by Linda West Eckhardt, The Silver Cloud Diet

On a golden, dappled-sun Sunday afternoon in October, Slow Food’s founder Carlo Petrini spoke to an amphitheater full of foodies. By foodies, I mean old hippies, professors, farmers, restaurant operators, and journalists. That was about half the crowd, the other half, whom Petrini had come to see were Princeton students.

One Man’s Quest

Petrini began his quest for good food in the mid eighties when McDonald’s attempted to put a McDonald’s hamburger joint in his hometown in Italy.

Now, I ask you. What was McDonald’s thinking? Not only are Italians bound to tradition, and ceremony, and strict values, they are as stubborn as army mules. The very idea that they thought they could plop down one of their slimy faux food places in his little piece of Italian heaven, the Spanish Steps in Rome, did not go down well.

And, as we have seen, the power of an idea, the quest of one man, the fire and passion of a movement, has changed the way the world sees food and promises to save our world from itself. As well as from the McDonald’s of the world.

How did Petrini do this? In 1977, he began contributing culinary articles to communist daily newspapers il manifesto and l’Unità.

Today, he is an editor of multiple publications at the publishing house Slow Food Editore and writes several weekly columns for La Stampa. He was one of Time Magazine’s heroes of 2004. In 2004, he founded the University of Gastronomic Sciences, a school intended to bridge the gap between agriculture and gastronomy.

No Farmers, No Food

So what did he have to say at Princeton? He exhorted the students to become farmers, pointing out that fewer than 1% of Americans are engaged in farming now, as opposed to a number approaching 30%, 50 years ago. When he asked for a show of hands, two went up.

Petrini pointed out that eating is an agricultural act. And it is his firm belief that unless people get reconnected to their food, to the earth, and to the process of making food, the entire universe is doomed.

He understood, he said, that students today have a deeper understanding and sense of responsibility to culinary and biodiversity than they did 20 years ago.

The Food System Has Caused a Food Crisis

He went on to say, that Michelle Obama (who has just been named one of the top 100 game changers in America this year by Huffington Post, for her work in food) got her start when she was a student at Princeton which has had a large organic garden for years.

Petrini believes (and we certainly agree) that the current food system is responsible for the current food crisis. And that we must change the system on a global level to effect any meaningful change.

Factory Farming & the Loss of Biodiversity

Not only has factory farming depleted the soil, and ruined the quality of food grown there, it has caused us to lose biodiversity. The loss of biodiversity is the result of a loss of variety in both animal breeds and plant varieties based on market demand. In our current system, only price matters. But we have lost the perspective to understand the difference in value and price.

Petrini concluded that we must change and we must change quickly. He pointed out that Rome fell, their empire collapsed, and all was lost because they couldn’t grasp a vision for the future.

Carlo Petrini believes Slow Food is that vision. We agree.

Buy Carlo Petrini’s latest book online: Terra Madre, Forging A New Global Network of Sustainable Food Communities.

You will be energized as we are here at The Silver Cloud Diet. It’s nice to see someone who agrees with us and carries the flag. Thank you Mr. Petrini.

To learn more about the Slow Food Movement and find a local chapter, go to: Slow Food USA

Linda West Eckhardt

Linda West Eckhardt is a James Beard Award winning cookbook author and Co-founder of The Silver Cloud Diet.

To learn more about Linda West Eckhardt’s most recent work on healthy weight control, go to: The Silver Cloud Diet

To get a look at a book of Linda’s quick and easy recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Grazing with Mom (photo by Emily Roesly, courtesy of morgueFile.com)

It was more than a little disturbing to learn that while the U.S. Food and Drug Administration (FDA) may be on the verge of approving genetically engineered salmon, it went ahead and shut down an artisanal cheesemaker in Montesano, Washington due to concern over raw milk contamination.

Montesano’s Estrella Family Creamery is a family-owned business with a grass-based farm that scored big at the prestigious 2010 American Cheese Society Awards:

• Weebles: First in class (Smoked Italian Styles)

• Caldwell Crik Chevrett: First in class (Sheep's or Mixed Milks)

• Jalapeño Buttery: Second prize (Flavored, Peppers)

Estrella's cheeses were also served at a James Beard Dinner in New York, but according to a blog post from Beth Buczynski on care2.com, “FDA officials arrived unannounced at the most well-known artisanal creamery in Washington and posted a seizure order that named all cheeses on the property.”

Ms. Buczynski writes that the FDA acted after “…an inspection by the Washington State Department of Agriculture turned up Listeria monocytogenes (L-mono), a bacteria found in animal feces, in the creamery's production areas and in its finished cheese, according to court records.”

The FDA’s seizure order includes every cheese in production at Estrella, not just those that tested positive for L-mono, despite the fact that no illnesses had been linked to the company’s foods, according to the Washington State Department of Health.

Estrella’s co-owner Kelli Estrella told the Seattle Times, "We very aggressively went after the problem." The company voluntarily recalled several cheeses, destroyed some of them, and paused production while it improved the facility, but that was not enough to keep the FDA from moving forward.

On the Farm-to-Consumer Legal Defense Fund web site, attorney Pete Kennedy criticizes the heavy handedness of the FDA’s actions, “For the last thirty-eight years, and possibly further back, there have been no reports of illness caused by the consumption of raw milk that was attributed to L-mono.”

“All Estrella Family Creamery cheeses are made with raw milk from animals grazed in our organically maintained pastures,” says the creamery’s web site.

To view the blog post from Beth Buczynski cited above, go to: FDA Shuts Down Artisanal Cheesemakers In Washington

To view Pete Kennedy’s piece on the Farm-to-Consumer Legal Defense Fund web site, go to: FDA's Ace in the Hole

To visit the web site of Montesano’s award-winning, artisanal cheesemaker, go to: Estrella Family Creamery

To view a selection of artisanal American cheeses go to: Artisanal & Crafted Cheeses

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Farm Sunset (photo by Irish Eyes, courtesy of morgueFile.com)

It would be wise to be a little skeptical about the claims attached to many of the products on today's supermarket shelves. Marketers well know that shoppers want sustainable food, with more than 80% of consumers saying they regularly purchase sustainable food and drink, according to a survey conducted by Mintel, a global consumer research company.

Demand continues to grow, but Mintel says some are unaware of what the claims actually mean. The company has tracked more than 13,000 new food and drink products said to be sustainable since 2005.

“Packaging claims such as ‘recyclable’ or ‘eco- or environmentally friendly’ are fairly well known to consumers, but sustainable product claims such as ‘solar/wind energy usage’ or ‘Fair Trade’ have yet to enter the mainstream consumer consciousness,” David Browne, senior analyst at Mintel points out. “They may have heard of the terms, but they’d be hard-pressed to define them.”

Of those surveyed, 40% have never heard of the solar/wind energy usage claim. The 37% that have say they’ve never purchased food or drink bearing the claim. Reduced carbon footprint/emissions is another lesser-known claim, as 32% have never heard of it. Thirty-four percent say they’ve never heard of the Fair Trade claim.

So, why do they buy?

According to Mintel research, 45% of sustainable food and drink users cite a perceived belief in superior quality as the reason behind their purchases. Meanwhile, 43% say they buy sustainable food and drink because they’re concerned about environmental/human welfare and 42% say they’re concerned with food safety.

“These reasons vary in importance across different demographics. What’s most important to young adults may not be the primary deciding factor for affluent consumers,” notes David Browne. “Marketers should consider this in their claims closely; noting that health, welfare, and safety are important for nearly all consumers.”

Finding a Farmer to Trust

Healthy, safe and environmentally friendly is a pretty good description of the food and drink available from local farmers in virtually every part of the U.S. According to the USDA, there are now 6,132 farmers markets in the U.S., a tripling of the number for 1994. Like the farmstands set up by family farmers, farmers markets offer the opportunity to meet the folks who produced the food and learn more about it.

At the web site of the nonprofit Local Harvest, visitors can conduct a simple search to find farmers markets, family farms, and other sources of sustainably grown food in close proximity.

To find sources of sustrainable food in your area, got to: Local Harvest

To follow American Feast on Facebook go to: American Feast on Facebook

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Rinsed Cannellini Beans (© Photographer: Luminouslens | Agency: Dreamstime.com)

This is the second great recipe our friend Evelyn Kimber of the Boston Vegetarian Society and the Boston Vegetarian Food Festival helped us get permission to pass on to you. This year the Festival will take place on Saturday, October 30, 2010, from 10:00 AM to 6:00 PM and Sunday, October 31, from 10:00 AM to 4:00 PM.

“Café Di Cocoa-Food for the Soul” opened in Bethel, Maine in 1996. It’s a charming 28-seat vegetarian restaurant located on Main Street in a Victorian farmhouse. Since then they’ve added a retail Market and Bakery next door. Chef/Owner Cathi di Cocco feeds & educates crowds of people through her in-house cooking classes, food tasting, community soup kitchen, and Summer Cooking Camp for Kids. Vegetarian eating must be providing Chef Cathi with plenty of energy!

Ingredients for 6 Quarts

• 2 Pounds fresh shelled cannellini beans OR 1 pound dried beans, soaked overnight & drained OR three 17-ounce cans of beans, rinsed & drained
• 1 Whole garlic bulb, cut in half horizontally
• 3 Bay leaves
• ¼ Cup extra virgin olive oil
• 8 Sticks of celery, chopped
• 16 Medium carrots, peeled and chopped
• 8 Leeks, white part only, OR 3 med. onions, peeled & chopped
• 4 Medium ripe tomatoes, peeled, seeded & crushed OR 28 oz. can crushed tomatoes
• 4 Tablespoons chopped fresh garlic (1 average bulb)
• 8 Sprigs of fresh herb, leaves removed; rosemary, sage OR thyme
• 3 Bunches fresh greens, chopped, (Swiss chard, escarole, collards, etc.)
• 2 Tablespoons balsamic vinegar
• Salt & pepper, to taste

Preparation

1. Cover beans with water.
2. Add bay leaves and halved garlic bulb.
3. Bring to boil and simmer till slightly soft.
4. Cover and let sit 1 hour.
5. Strain through colander, reserving “broth”. Remove garlic and bay leaves. If using canned beans simply drain and rinse.
6. Blend ¾ of the beans into a puree w with broth or water.
7. Reserve ¼ of the beans to add to soup near the end of cooking time
8. In large stockpot saute celery, carrots and onions in olive oil until soft.
9. Add tomatoes, chopped garlic, and herbs.
10. After 5 minutes add chopped greens, balsamic vinegar, salt and pepper.
11. Cook 10 more minutes.
12. Add bean puree and enough broth or water to make a thick soup.
13. Cook slowly for about an hour.
14. Add water or broth as needed to thin.
15. Ten minutes before serving stir in whole beans to heat through.
16. Ladle into bowls and top with rustic herb croutons.
17. Drizzle with the finest extra virgin olive oil you can find.

Submitted by Cathi DiCocco, Chef/Owner of Café DiCocoa in Bethel, Maine.

To purchase the finest extra virgin olive oil we've been able to find go to: L'Autunno Blend Extra Virgin Olive Oil

If you'd like to purchase a special balsamic vinegar that is both unique and our favorite go to: White Balsamic Vinegar

To make a reservation to dine at Café DiCocoa & try more of Chef Cathi’s delicious creations give a call to (207) 824-5282, or go to the Cafe's web site: Café di Cocoa

To learn more about the Boston Vegetarian Food Festival and its sponsoring organization, go to: Boston Vegetarian Society

To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Walnut Grove in Fog (© Photographer: Terrance Emerson | Agency: Dreamstime.com)

Magnificent native nuts are one of America’s great natural treats and it’s harvest time.

Fallen American Eastern Black Walnuts can now be gathered in the Midwest and Eastern U.S., where the trees grow naturally. Years ago I worked at a restaurant on the North Shore of Long Island where the manager had staff go out and gather them for delicious Black Walnut Sundaes. You can even spot them on the ground in New York's Central Park, where they fall in the covering that makes them look a bit like old, green tennis balls.

The rich, robust, almost smokey taste of American Eastern Black Walnuts can turn everyday dishes into exciting signature creations. No other walnut can match the distinctive pungent flavor has elevated it to the status of the "Ultimate Nut" for taste-conscious foodies who place rigorous demands on their recipes. Being low in saturated fats, having no cholesterol, and being high in polyunsaturated and monounsaturated fats makes it a tough nut to beat.

The sweet flavored Native Pecan is an American nut from the Hickory family. They have a high oil content, which contributes to their rich taste and beautiful coloring. "Pecan" is a Native American word from the Algonquin language, covering "all nuts requiring a stone to crack". Wild pecans were a major food source for Native American tribes during autumn, and Native Americans are believed to have been the first to cultivate the pecan tree. The cultivation of pecan trees is one of the most sustainable forms of agriculture.

The annual U.S. nut harvest begins in October and will last until December, so there will be plenty of fresh nuts for baking, cooking, gifting, and serving at Thanksgiving and over the winter holidays. American Eastern Black Walnuts and Native Pecans are delicious heirloom foods by themselves, but when used for baking or cooking they really bloom in flavor.

Note: Stored properly, fresh nuts can be kept in great shape for a year.

Need a gift for a home baker? Have a look at a lovely gift box of premium American Black Walnuts & Native Pecans: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves

For some scrumptious recipes calling for great American nuts click on the following:

1. Classic Southern Mississippi Mud Cake Recipe

2. Gwen Kenneally's Native Pecan Bars Dessert Recipe

3. Myra Goodman's Beet & Arugula Salad with Walnuts & Feta Cheese Recipe

4. American Black Walnut & Wild Rice Pilaf

5. Missouri’s Best Black Walnut Oatmeal Cookies

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Thai Roadside Grilled Chicken (photo courtesy of At the Farmers’ Market)

Our friend Cheryl Paff once operated an organic café in New York City’s East Village, but these days she spends most of her time in upstate New York’s fertile Hudson Valley where she manages the Rhinebeck Farmers Market.

Cheryl offers this tip for cooks ready to give her recipe a try, “If you shop at the farmers’ market, you’ll often see herbs with the roots still on. This is a great use for those cilantro roots! Just rinse them really well, give them a rough chop and then rinse them again.”

Ingredients for the Chicken

• 3 to 4 Pounds Chicken – cut up into 8 pieces
• 2 Teaspoons Black Peppercorns
• 6 Garlic Cloves – roughly chopped
• 3 Tablespoons Cilantro Roots & Stems – roughly chopped
• 3 Tablespoons Fish Sauce

Ingredients for the Dipping Sauce

• 1/2 Cup Cider or Rice Vinegar
• 1/2 Cup Sugar
• 1 Clove Garlic – minced
• 1/4 Teaspoon Salt
• 1 1/2 Teaspoons Chile Pepper Flakes

Preparation

1. For the chicken, pound the peppercorns, garlic and cilantro roots into a paste with a mortar and pestle, add the fish sauce and blend it in. Smear this mixture all over the chicken pieces, then place them in an airtight container. Chill for several hours turning and re-smearing (is that a word?) occasionally.

2. For the dipping sauce, bring the vinegar to a boil in a small saucepan. Add the sugar and stir until dissolved. Simmer 5 minutes. Work the garlic and salt into a paste using the back of a knife or a mortar and pestle. Combine the garlic paste with the chile pepper flakes and vinegar. Set aside to cool.

3. When ready to cook the chicken, remove the chicken from the fridge about 1/2 hour prior to cooking while you prepare a charcoal fire. When the coals are hot, place the chicken on the grill bone side down for about 8 minutes. Turn and cook the other side until the chicken is cooked through, 6-8 minutes or until 165°F on a meat thermometer.

4. Serve with the dipping sauce and sticky rice…eat with your fingers.

To visit Cheryl’s blog and follow her culinary adventures, go to: At the Farmers’ Market

To learn more about Cheryl’s superb farmers market in Hudson Valley, go to: Rhinebeck Farmers Market

For information about an artisanal rice wine vinegar from San Rafael, California, go to: Yuzu Rice Vinegar

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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This just in from Chefs Collaborative..Congratulations & Thanks to the Sustainablility Awardees!

More than 300 chefs and members of the culinary community gathered at Bunker Hill Community College in Boston, from October 3rd to the 5th, for Chefs Collaborative's 2nd Annual National Summit. Attendees took part in timely conversations and practical workshops on topics ranging from what will become of our domestic seafood supply as a result of the gulf oil disaster to season extension and food preservation, heirloom varieties and breeds, green kitchen practices and how to butcher a half steer.

The centerpiece of the two-day conference was an inaugural Sustainable Awards dinner at Allandale Farm in Boston on October 4th, featuring Mistress of Ceremonies, Annie B. Copps of Yankee Magazine with a seasonal menu using local ingredients prepared by top chefs from New England. The awardees are:

Chef Peter Davis of Henrietta's Table in Cambridge, MA, was honored with the Sustainer Award, which recognizes a chef who has been both a great mentor and is a model to the culinary community through his/her purchases of seasonal, sustainable ingredients and the transformation of these ingredients into delicious food.

Chef Chris Koetke of the Culinary Arts Programs at Laureate International and Kendall College in Chicago, IL was honored with the Pathfinder Award, which recognizes a visionary working in the greater food community who has been a catalyst for positive change within the food system through efforts that go beyond the kitchen.

Allison Hooper and Bob Reese of Vermont Butter & Cheese Creamery, Webstervile, VT were honored with the Foodshed Champion Award, which recognizes a food producer (farmer, fisher, artisanal producer) committed to working with chefs and who exemplifies these principles: Good food begins with unpolluted air, land, and water, environmentally sustainable farming and fishing, and humane animal husbandry and who has formed successful, lasting partnerships with chefs.

"We were thrilled to recognize people who have been doing outstanding work to impact the sustainable food landscape," said Melissa Kogut, executive director of Chefs Collaborative.

The Pioneers Table

Chefs Collaborative also established the Pioneers Table to recognize individuals who have made longstanding and exemplary efforts in transforming the sustainable food landscape. The organization will add new honorees each year. The inaugural members of The Pioneers Table, selected by the Chefs Collaborative Board, are true pioneers who broke with tradition early on to pave the way for legions of chefs and culinary professionals. The honorees are:

· Carrie Balkcom, Executive Director of the American Grassfed Association and past longtime board member of Chefs Collaborative.

· Chef Rick Bayless of Frontera, Topolobampo, and XOCO restaurants in Chicago and former president of the Chefs Collaborative Board.

· Chef Jesse Cool of Flea Street Café and Cool Café as well as a former member of the Chefs Collaborative board.

· Chef Peter Hoffman of Savoy and Back Forty restaurants in NY and past longtime board member and former president of the Chefs Collaborative Board.

· Chef Odessa Piper, a past successful restaurant owner, a champion of regional foods, and former board member.

· Chef Susan Spicer of Bayona and Mondo in New Orleans, was a founding board member of Chefs Collaborative.

· Chef Ann Cooper, known as our nation's renegade lunch lady, was the first vice-chair of the Chefs Collaborative board.

· Chef Michel Nischan of the Dressing Room in CT is founder of Wholesome Wave Foundation, and former board member of Chefs Collaborative.

· Dun Gifford, President of Oldways, until his untimely death in May. Sara Baer-Sinnott accepted the award for Dun.

· Joan Dye Gussow, professor emeritus and former head of the nutrition education department at Columbia and a past, longtime member of the Chefs Collaborative board.

About Chefs Collaborative

Chefs Collaborative, founded in 1993, is a national chef movement that's changing the sustainable food landscape through the power of information, responsible purchasing and grass-roots connections. The Chefs Collaborative's 3rd Annual National Summit will be held next year in New Orleans. Dates to be announced.

To learn more about the organization and its vital work, go to: Chefs Collaborative

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Tasting Room & Vineyard (photos courtesy of B.R. Cohn)

Located in beautiful Glen Ellen, California, in the heart of the Sonoma Valley, B.R. Cohn Olive Oil Company is committed to providing exceptional products that satisfy those hungry for new adventures in food. Since its founding the company has continued to garner numerous local and international awards as well as accolades from the gourmet world.

B.R. Cohn's Picholine olive trees, imported from France, are a rarity in a region dominated by Italian and Spanish varietals. They were planted in the 1870s as part of a growing olive oil industry that went into decline at the turn of the 20th century. In the early 1990s, Bruce Cohn and other pioneers brought about a renaissance in California olive oil leading to a new recognition of California olive oils as world-class offerings. As a natural complement to the olive oils, wine-inspired vinegars were added to the menu.

All B.R. Cohn extra virgin olive oils bear the Seal of Quality from the California Olive Oil Council, having passed a laboratory analysis and blind tasting to ensure they are free of defects. The award-winning gourmet wine vinegars handcrafted in Glen Ellen are naturally aged for 18 to 22 months in oak barrels using the centuries-old “Orleans process.”

The Origin of the Orleans Process

During the Middle Ages wine shipped along France’s Loire River was often subjected to hot sun and compromised barrels caused some of the wine to spoil. Nestled along the river, the city of Orléans became an offloading point for this vin aigre, French for “sour wine.” Over the centuries, the local vinegar makers perfected a slow and delicate process of conversion from wine to vinegar, defining the art of superior vinegar making that came to be known as the “Orléans process.”

Vinegar is referenced in the Bible almost as often as wine, and is mentioned in Egyptian and Sumerian records dating back 5,000 years. The Romans used it liberally and in 400 B.C. Hippocrates prescribed it to his patients.

Founder Bruce Cohn

Planning a visit to the Sonoma Valley? Don’t miss the opportunity to explore the rare Picholine olive grove at the beautiful B.R. Cohn Olive Hill Estate Winery and discover their unique history. Just five miles north of the town of Sonoma and a 45-minute drive from San Francisco, the bucolic setting is perfect for an impromptu picnic. Stock up on supplies at the B.R. Cohn tasting room and head for the olive grove or one of their patios. Sample award-winning olive oils and ultra premium wines daily from 10:00 am to 5:00 pm, or call to schedule a tour of the property at 800-938-4064, ext. 24. The B.R. Cohn Winery is located at 15000 Sonoma Highway, Glen Ellen, California 95442.

If you’d like to learn more about some of B.R. Cohn’s artisanal offerings click on any of the following:

Trio Gift Box of California Oil & Vinegars

Pear Chardonnay Vinegar

Raspberry Champagne Vinegar

Stone Ground Mustard

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Fresh Brussel Sprouts (© Jale Evsen Duran | Dreamstime.com)

“The Food Shed: Cooking Local and Seasonal” was the title of a class we attended at Manhattan’s Institute of Culinary Education. It turned out to be a terrific evening of learning about cooking with fresh ingredients from local farms.

One local ingredient Chef Melanie selected for the class was seasonal Brussel sprouts. She told us that when people tell her they don’t like Brussel sprouts, she tells them they haven’t tried them with bacon. We can report that if you like Brussel sprouts, then you’re probably going to love them with bacon. They made a wonderful side dish with the pan-seared duck breasts Chef Melanie had us prepare. (Here’s the link to her recipe for the duck: Seared Free-Range Duck Breasts with Draft Apple Cider Reduction)

As always, try and get the freshest ingredients available at your local farm stand or farmers market. The creamy sweetness of the Berkshire/Chester White cross fat in the Applewood Smoked Bacon from La Quercia makes their bacon the ultimate choice for this recipe. As expert and author Bruce Aidells says, the flavor "all begins with the animal."

Ingredients for 4 Servings

• 8 Slicesof La Quercia's Applewood Smoked Bacon, cut up into 1-inch slices
• ¼ Cup Dijon mustard
• 1 Pound Brussel sprouts, cleaned, trimmed & cut in half
• 1 Tablespoon vegetable oil
• 1 Tablespoon cider vinegar
• Salt & pepper to taste
• Sprinkle of lemon juice

Preparation

1. Preheat oven to 375 degrees F
2. Cook bacon over low heat until crisp. Rmove bacon from pan; set aside to cool, then crumble.
3. Measure ¼ cup of bacon fat and mix with Dijon mustard.
4. Meanwhile, in a roasting pan combine Brussel sprouts and oil. Sprinkle with salt & pepper. Place in oven and cook, stirring occasionally until tender.
5. Remove from oven and sprinkle with lemon juice, Dijon mixture and crumbled bacon. Serve immediately.

Chef Melanie Underwood

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education

If you'd like to purchase some of La Quercia's amazing artisanal bacon go to: La Quercia's Applewood Smoked Bacon

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

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Fenway Park (photo by Sita Magnuson, courtesy of morgueFile.com)

Peanuts, Crackerjacks and the Fenway Frank remain in abundance at the venerable home of the Boston Red Sox, but locavores can take heart at the Park’s EMC Club, where local, seasonal ingredients go into the chefs’ preparations.

An article in the Boston Globe says, “Currently, nearly all of the ingredients used in the ballpark’s premium areas are local — particularly at the peak of New England’s growing season.”

Tradionalists Need Not Worry

Traditionalists looking forward to calorie-packed favorites while watching a game need not worry. Old favorites such as cheesesteaks, corn dogs, and Italian sausages are readily available. But those looking for fresher, healthier choices that will help support area farmers and producers have recently enjoyed Maine Lobster Ravioli, Local Sweet Corn, and Heirloom Tomato Panzenella at the EMC Club. Vermont cheddar graces the eatery’s cheeseburgers and filled grilled cheese sandwiches. Since seasonal means ever-changing, the menu is in a constant state of change.

“We found that our most important fan groups are making very sophisticated dining choices outside the ballpark, so we continue to innovate to appeal to their tastes, at every price level, once inside the ballpark,” said Marc Bruno, president of Aramark Sports, Entertainment and Conventions. Fenway’s EMC Club is operated by Aramark.

Sustainable Fare as a National Trend?

Sustainable fare at the ballpark could be a national trend. Kauffman Stadium, in Kansas City is also sourcing food locally and visitors from New York’s Citi Field and others have expressed interest in Fenway Park’s model, according to the Globe.

To view the Boston Globe article cited above, go to: The Sox' other farm team, Fenway sends its chefs and culinary students to see where food is grown

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Spanish-Style Grilled Cheese Sandwich (photo courtesy of Mezzetta Foods)

The most dedicated fans of the television show “Friends” will undoubtedly recall that Joey Tribbiani’s favorite food was sandwiches. Whether or not you share Joey’s culinary preferences a good sandwich is always a tasty, convenient and satisfying meal. We can expect sandwiches to remain a major part of the American diet for some time to come.

According to a consumer survey they are evolving to suit contemporary tastes and values. New sandwich trends are driven by artisan and sustainable ingredients, American regional and global flavor profiles, and even better nutrition, according to the Sandwiches: Culinary Trend Mapping Report from the Center for Culinary Development and leading market research publisher Packaged Facts.

"The role of sandwiches in people's lives is huge," says Kimberly Egan, CEO of CCD. "It makes sense that redefined sandwiches reflect the same values consumers are embracing in their lives."

The report says today's top sandwich trends include:

• The "Fine Fast" Sandwich Shop: Gourmet sandwich shops helmed by chefs feature high-quality, artisan and locally source ingredients along with a wide range of house-made condiments and toppings.

• The Asian Sandwich Invasion: Chinese bao sandwiches and Vietnamese bahn mi are crossing over and attracting adventurous eaters craving new flavors.

• The Reinvented Jewish Deli: Traditional delis are re-inventing themselves with more sustainable and ethical raw ingredients.

• Glamorous Grilled Cheese: This American classic is getting an overhaul with artisan bread and cheese plus sophisticated flavorings.

• The Great Sandwich Shop Takeover: Fast-casual sandwich and bakery chains are innovating with more healthful offerings, global flavor profiles and even some local ingredients.

• Pulled Pork Sandwiches and Better Burgers: While the North Carolina classic goes national, the beloved burger explodes with new styles of beef, a variety of tasty buns and a host of exotic toppings.

For more information on the consumer research cited above, go to: Sandwiches: Culinary Trend Mapping Report

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Cocoa Fruit (photo by Sanjay Pindiyath, courtesy of morgueFile.com)

Once again consumers are having a tremendous impact through their purchasing decisions. It seems a very large number of shoppers want to purchase goods produced by people being paid fairly for their work because the sale of Fair Trade goods has gone from $0 to $5 billion in just ten years.

Since cocoa is not grown in the U.S., the country’s artisanal chocolate makers must buy it from overseas to craft their creations. The history of exploitation of agricultural workers around the globe is not a pretty one. After a long legacy of legal slavery, many farm workers still labor in conditions that are little better. But as the sales figures for Fair Trade products show, consumers demanding just treatment and fair compensation are having a salutary impact.

Ben & Jerry’s was the first ice cream company in the world to use Fair Trade Certified™ ingredients starting in 2005, and today it’s racing ahead as the first ice cream company to make such a significant commitment to Fair Trade across its global portfolio. The company has made a commitment to go fully Fair Trade across its entire global flavor portfolio by 2013. Two smaller American companies that craft their artisanal chocolate delights with Fair Trade cocoa have seen their companies flourish from this welcome consumer trend.

The Theo Chocolate Factory

Theo Chocolate in Seattle was the first to roast organic cocoa beans and the first roaster of Fair Trade certified cocoa beans in the United States. Founder and CEO Joe Whinney, witnessed the effects of unfair, unsustainable cocoa trading as a conservation volunteer in Central America. That experience led him to pioneer the manufacture and supply of organic chocolate products as the first individual to import organic cocoa beans into North America in 1994.

Food and Wine Magazine honored Theo with an Eco-Epicurean Award for making the world "a better — and more delicious — place." Theo also won "Outstanding Chocolate" at the NASFT Fancy Food Show in New York City.

Robin Jenkins

Awareness of global environmental issues is at the heart of Robin’s Chocolate Sauce in Portland, Maine. Founder Robin Jenkins became conscious of the not-so-sweet realities of the chocolate trade by researching where and how her ingredients are grown and produced, and by whom. She is committed to using organic, shade grown and local or Fair Trade Certified™ ingredients whenever possible. With every purchase of Robin’s Chocolate Sauce, you’re supporting the mission of the National Wildlife Federation to inspire Americans to protect wildlife for our children’s future.

If you’d like to purchase some of Theo’s award-winning gourmet chocolate click on any of the following:

Theo Organic Chocolate Confections

Organic Chocolate from the Ivory Coast's Cacao - 74%

Organic Chocolate from Ghana's Cacao - 84%

Organic Bread & Chocolate Bars

If you'd like to order some of Robin's sublime chocolate sauces, go to:

Robin's Fair Trade™ Variety Pack

To follow American Feast on Facebook go to: American Feast on Facebook

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Grass-Fed Cow (photo by Derek Lilly, courtesy of morguefile.com)

Wisconsin Uplands’ Cheese Pleasant Ridge Reserve just scored "Best of Show" at the 2010 American Cheese Society Competition. It is the third time Pleasant Ridge Reserve has won the award, having won previously in 2001 and 2005.

Pleasant Ridge Reserve was also named U.S. Champion at the 2003 U.S Championship cheese contest. It's the only cheese ever to win both national competitions.

Pleasant Ridge Reserve is inspired by farmstead cheeses from the Alpine provinces of southeastern France. It is crafted from the raw milk of a single herd of Wisconsin cows, grass-fed and managed using natural, "old world" practices.

The aging techniques used by Uplands were originally developed in the Middle Ages when cheeses were aged in limestone caves. It is washed frequently with a brine solution, producing a variety of pleasing flavors. Because of the time-consuming hand work involved this practice is rarely used today.

Mike & Carol Gingrich

Uplands Cheese Company is owned and operated by two families: Mike and Carol Gingrich and Dan and Jeanne Patenaude. Before becoming a co-founder of Uplands, Mike Gingrich spent several years as an executive at Xerox Corp. and on a venture capital team before settling into the dairy business.

On the appeal of turning from office to dairy farm, Mike says, "It's a desire to do something outside of the corporate world, to do something with nature, to do something on your own…I have never been in a business like this where your customers are helpful, where your competitors are helpful. It's not as cutthroat."

A portion of Uplands’ profits are given to Second Harvest of Southern Wisconsin, a local food bank.

To purchase this great American original go to: Pleasant Ridge Reserve Cheese

To view a selection of fine American cheeses go to: Artisanal & Crafted Cheeses

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Thistle Hill's John & Janine Putnam (Images courtesy of Thistle Hill Farm)

Ever discovered an artisanal cheese at your local farmers market that you couldn’t stop raving about to fellow foodies? Well, there is an excellent chance that splendid cheese was made from raw milk, giving it the rich flavor that processed cheeses just can’t deliver.

Many medical professionals and nutritionists have indicated that raw milk from grass-fed cows is more nutrient dense than conventionally produced milk. They support the family farms feeding free-roaming cows on healthy grass that want to sell raw milk to folks who want to purchase it. Unfortunately, the U.S. Food and Drug administration prohibits raw milk for human consumption in interstate commerce.

The FDA Faces a Challenge in Court

The FDA’s prohibition has led the Farm-to-Consumer Legal Defense Fund and eight other plaintiffs to mount a legal challenge arguing that the federal regulations are unconstitutional. The FDA filed a motion to dismiss, but last week federal Judge Mark W. Bennett denied the motion. It is a small, but important victory for small dairy farmers, the health of consumers, and the environment.

As part of his ruling, the judge ordered proceedings in the case to be stayed 60 days to allow plaintiffs time to decide whether to file a ‘citizen petition’ with FDA. The petition would ask FDA to clarify its interpretation of the statutes and regulations giving it the power to ban raw milk for human consumption in interstate commerce.

Having survived the first round in the case, the plaintiffs have until October 18th to determine what their next course of action will be.

Yes to Small Dairy Farms, No to CAFOs

A previous post on American Feast's Sustainable Food Blog explained some of what is at stake:

Family-scale dairy farms feeding free-roaming cows on healthy grass face tough competition from concentrated animal feeding operations. The densely penned cows at CAFOs are sickened from being fed the abundance of corn grown with massive government subsidies, posing a very real threat to human health. Cow droppings make good fertilizer on small farms, but at CAFOs the immense amount of waste is a toxic threat to the health of people and the environment.

Of course, people around the globe have been safely consuming raw milk and cheeses for thousands of years. Allowing the interstate sale of raw milk is an important step toward making family-scale dairy farms part of a healthier and more sustainable future.

The Farm-to-Consumer Legal Defense Fund is a nonprofit defending the rights and freedoms of family farms by protecting consumer access to raw milk and nutrient-dense foods.

To learn more about the Fund, go to: Farm-to-Consumer Legal Defense Fund

To view previous posts on the topic of raw milk, go to:

Nutritious Raw Milk Can Be Produced Safely by Local Farmers

Support Family Farmers & Get Healthy with Raw Milk

Vermont Cheese Artisans Succeed with Old World Skill

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Native American Offering Thanks to Nature for Manoomin (photo by Greg Peterson)

Indigenous foods are true gifts from nature, and terrific for giving to discriminating foodies, slow food cooking enthusiasts, socially-conscious loved ones, or anyone concerned about the health of the environment.

Sacred Manoomin

Authentic wild rice, known as Manoomin and "the food that grows on water" to Minnesota's Native American Ojibwe communities, is hand-harvested from pristine lakes on the White Earth Indian Reservation, as it has been for centuries, using traditional methods.

Unlike the genetically modified "wild rice" grown in paddies, truly wild rice delivers a deep, rich flavor cherished by chefs and devoted foodies. Chef Alice Waters served it at Chez Panisse for a special New Year's dinner. Manoomin is a central aspect of Ojibwe culture and tradition, a part of the proceeds benefit the White Earth Land Recovery Project, which works to protect the integrity of this important heirloom food.

Sustainably Harvested Seafood

If it is indigenous gourmet seafood you crave, the freshest Paddlefish Caviar from the waters of Tennessee and Wild Salmon Roe Caviar from Alaska are delicious choices.

Alaskan Smoked Wild Sockeye Salmon has exceptionally rich flavor, reddish color, and firm texture, prepared and smoked according to Alaskan tradition.

And it is nice to know that Alaska's State Constitution requires that all the seafood from Alaskan waters be sustainably harvested!

The American Eastern Black Walnut: The "Ultimate Nut"

Gathered in America’s heartland, the American Eastern Black Walnut is known to some as “the Ultimate Nut.” These walnuts are perfect for creating baked delights, and when added to salads or entrées, they turn everyday dishes into exciting signature creations with a rich, robust flavor.

"Pecan" is a Native American word from the Algonquin language, covering "all nuts requiring a stone to crack.” Creative bakers love the sweet tasting Native American Pecan because it is marvelous for any number of recipes. Both of the American wonder nuts come in a single package, the Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves.

Healthful Native Berries

The Wild Blueberry holds a special place in Maine's history, one that goes back centuries to Native Americans. They were the first to use the tiny blue berries, both fresh and dried, for their flavor, their nutrition and their healing qualities. Unlike the larger cultivated blueberries usually sold in supermarkets, Wild Blueberries are tiny and really are wild, having crept over Maine's rocky land naturally.

A Wild Blueberry Gift Basket is a wonderful way to send some love to someone special.

Cranberries were first used by Native Americans, who discovered the wild berry's versatility as a food, fabric dye, and healing agent. Later, American whalers and mariners carried cranberries on their voyages to prevent scurvy. All-natural Cranberry Sauce made from a Colonial recipe, Cranberry Apple Chutney, Cranberry Pepper Jelly spiced with medium hot chilies from the American Southwest, and several more delicious cranberry products, are all prepared in one of New England’s most creative kitchens.

Sweet Maple Syrup

The first people to make maple syrup were the Native Americans of the Northeast who called their delicious syrup, "sinzibukwud," which means, "sweet buds." The Native Americans used it as a flavoring for breads, stews, teas, and vegetables, including cranberries. We are all forever in their debt for teaching their skills to French and English settlers.

Pure Organic Maple Syrup is available in beautifully decorated bottles. The syrup is Grade A Light Amber, the lightest of the USDA’s classifications, with the mild and delicate flavor preferred by knowing maple syrup connoisseurs.

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Citrus Salad (photo courtesy of Bartleby Press)

Chef Jacques Haeringer recommends a relaxing, light meal served alfresco after a long hot day and his Citrus Salad with Ginger Recipe offers either a refreshing appetizer or a flavorful dessert for just such an occasion.

“It’s a tradition based on our philosophy that life’s memorable moments are not complete without a festive meal. The food maybe delicious, but it is the thought and energy you put into preparing and serving a meal that is romantic and special.”.

Chef Jacques suggests you serve his recipe with a delicious non-alcoholic beverage like a sparkling apple cider, or a nice sparkling wine or Champagne

Citrus Salad with Ginger Recipe

Ingredients for 2 Servings

• 2 Oranges
• 2 Small grapefruits
• 1 Banana
• 1 Teaspoon finely chopped fresh ginger
• 2 Tablespoons evaporated cane juice

Preparation

1. Using a sharp knife, cut away the outer rind and white membrane of both the oranges and grapefruits. Section the citrus by cutting along the longitudinal membranes. Peel and slice the banana into 1/4 inch rounds.

2. Place the prepared fruit in a bowl. Add the ginger and sweetener. Allow to marinate in the refrigerator for at least 1/2 hour before serving. Garnish with mint leaves.

Variation: Sweeten with honey

Ginger is credited with aiding in digestion, improving circulation, and even protecting against motion sickness.

Copyright Chef Jacques Haeringer from Two for Tonight, Bartleby Press; $26.95; ISBN: 0-910155-43-7

For more recipes from Chef Jacques have a look at his book, go to: Two for Tonight: Pure Romance from L'Auberge Chez Francois

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

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At the Festval (photo courtesy of Windy City Wine Festival)

An Epicurean's Delight!

On Friday, September 10th and Saturday, September 11h, Chicago will become an epicurean’s delight when the Windy City Wine Festival brings in more than 200 fine wines from across the globe. Wine Seminars and cooking demonstrations will be conducted by Festival sponsors, exhibiting wineries, Chicago-area chefs and participating restaurants.

The Festival takes place at one of Chicago’s most lovely locales, Buckingham Fountain in the center of Grant Park, where Congress Parkway meets Columbus Drive, 200 N. Columbus Drive. The Festival will run from 4:00 to 10:00 pm on Friday, and 3:00 to 90:00 pm on Saturday. A portion of the proceeds made at the Festival will be donated to the Grant Park Conservatory.

Entertainment

Wine Seminars and cooking demonstrations will be conducted by the Festival’s sponsors, exhibiting wineries, Chicago-area chefs and participating restaurants. As guests enjoy strolling through the park indulging their palates with outstanding wine varietals local musical talent will provide live performances.

Fine Foods & a Global Selection of Wines

The Festival provides an opportunity to sample from more than 200 wines from around the world. Learn about new and exciting varieties from the experts in a relaxed festival setting. Participants can easily navigate their way throughout the park and make note of their favorite wines with the detailed map of the Festival vendors.

To complement the wine’s finish, many of the Chicago area’s finest restaurants will serve gourmet specialties. With the breathtaking vista of Lake Michigan’s shore and the Chicago skyline as the backdrop, the Windy City Wine Festival offers an event to remember not only for wine connoisseurs, but also interested new comers to the world of wine.

Tickets

Tickets are $25 in advance or $35 at the door. This ticket includes a souvenir wine glass, ten tastings, Festival Program, Food & Wine seminars, cooking demonstrations, musical entertainment, and the opportunity to purchase wine at a discount.

A Designated Driver Ticket is $10 in advance or at the door. This ticket includes two non-alcoholic drinks, Festival Program, Food & Wine seminars, cooking demonstrations, and musical entertainment.

Tickets are $22.50 per person for groups of 15 or more if purchased in advance. The Group Ticket Package includes all of the same amenities of the Adult Ticket.

A $4.00 order processing/handling fee will be charged to each phone and online order.

Tickets can be purchased online at the Festival’s official web site: Windy City Wine Festival

Tickets can be purchased by phone at 847-382-1480.

Tickets will be available for purchase on-site. All ticket sales are final. There are no refunds.This event takes place rain or shine.

To Volunteer at the event please call 847 381-6774.

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Fresh Corn (photo by Kevin Connors, courtesy of morgueFile.com)

Did you know that there are now 6,132 farmers markets in America? That represents a 16% increase over the number recorded in the National Farmers Market Directory in 2009.

The Contest Ends on August 31st

American Farmland Trust is celebrating National Farmers Market Week by unveiling the Top 20 Favorite Farmers Markets in all four categories. Anything can happen in the next four weeks before the contest ends at midnight on August 31st! Your local farmers market needs your continued support so that it can get the recognition it deserves.

Let's Keep the Movement Growing!

American Farmland Trust needs your help to promote the value of farmers markets in communities, and to make the connection between fresh local foods and the local farms and farmland that supply them. Farmers markets play a critical role in keeping farmers on the land and helping farms thrive. By providing farmers with a venue where they can provide their much sought after products, farmers markets are helping to save the land that sustains us.

Thank you for all that you do to support local farms and local farmers markets!

To learn more about the contest to select America’s Best Farmers Markets, go to: American Farmland Trust

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Can a meal be truly great without a dessert? "Maybe" was a reply that came up a few times during a small, informal poll. And then there was a welcome completion of the thought: "But why chance it?"

Our friend Robin sees no need to to take that chance and she has created a selection of gourmet chocolate sauces capable of satisfying dessert lovers everywhere. Place a jar of her creation in a microwave oven for just 30 seconds and a warm sauce du jour is ready for service over a favorite treat. Ice cream, cheesecake, fresh fruit, or homemade pound cake will all do nicely.

Robin’s Chocolate Sauce is handcrafted in northern Maine from a family recipe using only the finest, freshest ingredients. She combines pure organic cocoa, organic cane sugar and organic vanilla with local farm-fresh dairy ingredients to create a dessert topping that is simple and sophisticated, exotic and homemade. No artificial ingredients, just pure decadent goodness.

What began as a holiday gift for friends and family has gained quite a reputation among sweet tooths, cocoa connoisseurs and grandkids throughout Maine. Robin made her first batch of “Original Recipe” organic chocolate sauce in a 12-gallon steam kettle in 2004. Since then, she, her husband, and their two sons have built up the family business to produce six distinct varieties. Robin processes the sauce patiently in small batches to produce a luscious, creamy texture and flavor.

Great Dessert for a Great Cause

Awareness of global environmental issues is at the heart of the business. Robin became conscious of the not-so-sweet realities of the chocolate trade by researching where and how her ingredients are grown and produced, and by whom. She is committed to using organic, shade grown and local or Fair Trade Certified™ ingredients whenever possible. These standards are crucial to maintaining a sustainable environment, protecting migratory birds and creating healthy communities—and your children, nieces, nephews, and grandchildren will notice the sweet difference.

Robin Herself

Robin’s Chocolate Sauce is more than a delicious dessert topping. It’s a resource for the education, awareness and advocacy of the issues concerning communities and the environment both locally and globally. Every delicious spoonful of sauce is helping make a difference.

With every purchase of Robin’s Chocolate Sauce, you’re supporting the mission of the National Wildlife Federation to inspire Americans to protect wildlife for our children’s future. What could be better than getting some delicious treats and supporting a great cause!

If you'd like to order some of Robin's sublime chocolate sauces go to any of the following:

Robin's Fair Trade™ Variety Pack

Robin's Original Chocolate Sauce

Tropical Dark Chocolate Sauce

Blueberry Chocolate Sauce

Ginger Pear Chocolate Sauce

Orange Spice Chocolate Sauce

Raspberry Chocolate Sauce

Robin's Original Chocolate Sauces

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Olive Branch (photo by Daniele Musella, courtesy of morgueFile.com)

When you purchase imported olive oil you may not be getting what you paid for.

Laboratory tests conducted by UC Davis found that samples of imported olive oil labeled as “extra virgin” and sold at stores in California often did not meet international and US standards. The failed samples “had defective flavors such as rancid, fusty, and musty.”

Negative results were confirmed by chemical data in 86% of the cases. The chemical testing indicated that the samples failed extra virgin standards for reasons that include one or more of the following:

• Oxidation by exposure to elevated temperatures, light, and/or aging;

• Adulteration with cheaper refined olive oil;

• Poor quality oil made from damaged and overripe olives, processing flaws, and/or improper oil storage.

The scientists conducting the tests found that 9 of 10 California samples were authentic extra virgin olive oils, with one California sample failing the International Olive Council (IOC) and United States Department of Agriculture (USDA) sensory standard for extra virgin.

“Extra virgin” is the top grade of olive oil according to standards established by the IOC and the USDA. In addition to meeting chemistry standards for extra virgin, the oil must have zero defects and greater than zero fruitiness. Over the past several years, trained olive oil tasters who have served on IOC-recognized sensory panels have reported to the UC Davis Olive Center that much of the olive oil sold in the United States as “extra virgin” does not meet this modest sensory standard.

Moreover, there have been multiple media reports of fraud in the olive oil business, where extra virgin olive oils have been adulterated with cheaper refined oils such as hazelnut oil. Another method is to adulterate extra virgin olive oil with cheaper refined olive oil, thereby making chemical detection of adulteration more difficult.

To view the full report from the UC Davis researchers cited above, go to: Tests indicate that imported “extra virgin”olive oil often fails international and USDA standards

To have a look at some award-winning olive oils produced in the US, go to: Premium Olive Oils from California

To follow American Feast on Facebook go to: American Feast on Facebook

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For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Peach Tree (photo by Álvaro Daniel González Lamarque, courtesy of morgueFile.com)

Sweet Melissa Patisserie has been hailed by Food & Wine as “one of the best pastry shops in all of New York.” Melissa Murphy is the founder of the popular bakery and she dates her love of desserts to the day she was born. It was Thanksgiving Day and her mom refused to go to the hospital until the two pies she had baked had been served.

Here’s a recipe from her book that was inspired by her family’s purchases from the farm stand at Briermere Farm on the North Fork of Long Island. On the way home from their summer house the family would “stop to stretch and pick up fresh vegetables and a couple of their homemade pies.” Melissa writes, "Their peach raspberry pie alone made the entire trip worthwhile.” This recipe is Melissa’s take on that old family favorite.

Ingredients for One 10-Inch Pie

For the Piecrust see the Flaky Pie Dough recipe on page 137 of Melissa’s book, use your own recipe or purchase one ready for the oven.

For Peach Raspberry Pie Filling
• ¾ Cup sugar, plus 2 teaspoons for sprinkling
• 2 Tablespoons cornstarch
• 2 Tablespoons tapioca pearls, ground to flour in a spice grinder
• 1/8 Teaspoon of salt
• 6 Cups peeled & sliced ripe peaches (about 3¼ pounds)
• 1 Dry pint fresh raspberries
• Finely grated zest of 1 lemon

For the Egg Wash
• 1 Large egg
• 2 Tablespoons heavy cream
• 1 Pinch of kosher salt

Preparation

1. Roll out the pie dough into two rounds, 14 inches wide and ¼ inch thick. Gently fit onto a 10-inch pie plate, and lay the other flat on a cookie sheet lined with parchment paper or aluminum foil. Cover with plastic wrap and refrigerate until ready to assemble, at least 30 minutes.
2. Before you make the filling, position a rack in the bottom third of your oven. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or aluminum foil.

To Make the Filling:

1. In a small bowl, whisk together the sugar, cornstarch, tapioca flour, and salt.
2. In a large bowl, stir together the peaches, raspberries, and zest. Sprinkle the sugar mixture over the fruit and stir gently to combine.
3. Pour the fruit mixture into the unbaked pie shell.
4. Place the second dough layer over the filled pie shell. Fold under the edge and crimp.

To Complete the Pie:

1. For the egg wash: Using a fork, combine the egg with the heavy cream and salt.
2. Brush the top crust with the egg wash and sprinkle with the 2 teaspoons of sugar. Cut 4 steam vents in the top crust.
3. Place pie plate on the prepared cookie sheet. Bake for 1 hour and 45 minutes, or until the juices are bubbling and thick. Remove to a wire rack to cool to room temperature before serving.

Melissa says, “Fresh fruit pies are best eaten the day they are baked. This pie tastes great with freshly whipped cream (page 131).”

If you’d like to purchase a copy of Melissa Murphy’s delightful book go to: The Sweet Melissa Baking Book

To view a previous post on Melissa's book go to: The Sweet Melissa Baking Book Review

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Fresh Crab (photo by Schmitee, courtesy of morgueFile.com)

Written by Linda West Eckhardt, The Silver Cloud Diet

Quick!. How many dishes can you name that owe their fame to the moniker of the person credited with inventing the dish? Caesar Salad. Pavlova. Chicken Stroganoff. Oysters Rockefeller. Every one of these recipes was named for the person who either invented the dish, or revered it.

Cause, like we keep telling you, on the Silver Cloud, you do not have to suffer. We’re gonna give you a series of these famous dishes which taste great and will help you stick to your diet with aplomb. Stay tuned for some of the other dishes mentioned above, as well as other recipes to make you glad you’re on your Silver Cloud.
Crab Louis Recipe

Ingredient for 4 Servings

• 3 Cups mesclun salad greens
• 1 Pound fresh jumbo lump crab meat, picked over (Blue, Dungeness or Swimming)
• 4 Medium tomatoes, quartered
• 4 Hard-cooked eggs, peeled and quartered

Louis Dressing

• 1 Cup mayonnaise
• ¼ Cup heavy cream, whipped
• 2 Tablespoons minced scallions
• 2 Tablespoons minced parsley
• 2 Tablespoons minced tomato
• 2 Tablespoons minced green bell pepper
• 2 Teaspoons lemon juice + grated zest of half a lemon
• 1 Teaspoon prepared horseradish
• Sea salt and coarse ground pepper to taste

Preparation

On dinner plates, divide the salad greens, mound crab on top, then stir together dressing and spoon over the crab. Garnish each plate with tomatoes and eggs.

Linda West Eckhardt
To learn more about Linda West Eckhardt’s most recent work on healthy weight control, go to: The Silver Cloud Diet

To get a look at a book of Linda’s quick and easy recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Venetian-Style Grilled Lobster (photo courtesy of The Harvard Common Press)

Thriving among the many rocks in the cold, shallow waters along the coast of Maine is an incomparable delicacy, the Maine Lobster, one of the country’s most sustainably harvested seafoods. Lobster used to be a poor man's shellfish. Back in the day they were so numerous around Cape Cod that residents deemed them pests. Now, of course, lobster is a luxury food.

This recipe comes from their newly released book, “25 Essentials: Techniques for Grilling Fish.” The book is an inexpensive “must have” for those who love both seafood and outdoor grilling.

Ingredients for 8 Servings

• Eight 1¼ to 1½-pound Maine Lobsters
• Extra virgin olive oil
• Kosher or sea salt & freshly ground black pepper to taste
• ½ Cup chopped fresh flat-leaf parsley
• 2 Lemons, quartered

Preparation

1. Have the fishmonger cut the lobsters in half lengthwise and remove the vein and sack from the head, or do it yourself with a chef's knife.
2. Prepare an indirect hot fire in a grill. Oil the grill grates.
3. Brush both sides of the lobsters with oil. Place the lobsters cut side down on the grill for 4 or 5 minutes, or until you see grill marks. Turn the lobsters over and cook until the flesh is firm and white, another 3 to 4 minutes. If the lobster is not done, move to the indirect side of the grill and continue to cook for several more minutes until the desired doneness is reached. Do not overcook or the meat will be rubbery.
4. Place flesh side up on plates or a platter, drizzle with olive oil, season to taste with salt and pepper, and sprinkle with the parsley. (Of course, if you have your heart set on drawn butter with your lobster, who are we to deny you?) Serve with quartered lemons so each diner can squeeze lemon juice on the lobster, if desired.

For more info about the book in which this recipe is included, go to:25 Essentials: Techniques for Grilling Fish

To order a world class, hand-picked olive oil from California's Stella Cadente, go to: L'Autunno Blend Extra Virgin Olive Oil

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Bodegas Bilbainas Winery in Rioja

There are about 170 languages spoken in New York City, and with those foreign tongues has come an amazing array of wines and culinary specialties from around the world. The wines of Spain have come on strong in recent years, finding their way onto wine store shelves and restaurant wine lists in an ever greater variety.

A great way to appreciate Spanish wines is to accompany them with specialties that have been crafted by Spain's food artisans for hundreds of years. A wine tasting event on Tuesday night offered an opportunity to do just that.

Best of Spain Boutique

The setting was the best boutique for Spanish delicacies in the Big Apple, Despana on Broome Street in Lower Manhattan. There are mouth-watering displays of artisanal cheeses and cured meats, including the hard-to-find Jamon Iberico, also called Pata Negra. Just the thing to create a craving for some of the eatery's tantalizing tapas!

Hosting a tasting of wines from Spain, Despana treated guests to a buffet of cured meats, raw milk cheeses, and olives, while trays of tapas were generously offered. Wines made with a reverence for Spain’s long traditions were poured with the winemakers themselves on hand to offer guidance and answer questions.

Vina Pomal Reserve 2004

Diego Pinilla is the head winemaker for Bodegas Bilbainas, maker of Vina Pomal. He earned his first agricultural degree in Pamplona, and studied further in France. After winemaking stints in Spain and France he broadened his expertise by working in Australia, California, and Chile. He became the head winemaker for Bodegas Bilbainas in 2007.

Mr. Pinilla was pleased to suggest his winery’s Vina Pomal Reserve 2004, made from 100% Tempranillo grapes. He says it is an authentic Rioja, “really the personality of Rioja.” Sipping offered a medium-bodied red with dark fruit falvors. Subtle spice tones come from aging in oak barrels from Allier, France.

It is highly recommend you enjoy Mr. Pinilla's authentic Rioja with delicious food, and at about $21.00 a bottle, it is an excellent choice to bring to a dinner party.

Sustainable Rioja

Environmental responsibility coupled with respect for tradition are central to the philosophy behind Mr Pinilla’s winemaking. Irrigation methods and the annual amount of water used are strictly regulated. He said, “We don’t use pesticides in our vineyards.” Instead, pheromones are used to control insects. And, he added, “Our fertilizers are mainly organic.”

For further information on the food and wine cited above, go to:

Despana, The Finest from Spain

Vina Pomal, Rioja Vineyard

To follow American Feast on Facebook go to: American Feast on Facebook

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Grilled Shrimp & Avocado (Image courtesy of California Avocado Commission)

Grlling season is at its height and our friends at the California Avocado Commission have sent us a recipe for a grilled appetizer that’s simple, stylish and a flavorful delight for you and your guests. Here’s what they had to say about their recipe:

Avocados aren’t just delicious, they offer terrific health benefits as well.

Ingredients

• 2 Tablespoon fresh lemon juice
• 1 Ripe Fresh California Avocado, halved, pitted, peeled & sliced into 2 strips per serving
• 12 Thin slices of La Quercia Prosciutto Piccante
• 12 Small fresh basil leaves
• 12 (25-30 size) Medium shrimp, peeled, deveined and cut in half lengthwise
• 1 Tablespoon L'Autunno Blend Extra Virgin Olive Oil

Instructions

1. Dip each avocado slice in lemon juice; set aside.
2. To prepare, lay a piece of prosciutto flat on cutting board. Top with 1 basil leaf, 1 slice of avocado and 2 shrimp halves. Roll until compact and brush with olive oil. Repeat for each roll.
3. Grill over coals covered with grey ash. Cook each side for 3 minutes.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright Courtesy of California Avocado Commission

To learn more about La Quercia's critically acclaimed, artisan cured meats, click on either of the following:

Prosciutto Piccante

Green Label Organic Prosciutto

To order a world class, hand-crafted olive oil from beautiful Mendocino, go to: L'Autunno Blend Extra Virgin Olive Oil

To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Napa Valley Winery (© Don Mace | Dreamstime.com)

Farm-to-table dining has been a growing trend for some time and there is no sign it will slow anytime soon. The movement to serve fresh, local, sustainably harvested food is offering truly distinctive dining experiences and helping raise awareness of the delicious alternative to heavily processed foods shipped from factories.

One meal at a good farm-to-table restaurant should convince anyone that foods are at their most flavorful and nutritious when served at their freshest. Eating seasonal foods produced without chemicals, whether grown at home or in a community garden, or purchased from a trusted local farmer, makes for better health and a cleaner environment.

The Bounty of California’s Napa Valley

The Napa Valley in California is one of America’s most rare and precious agricultural preserves. Home to the founders of America's fine wine industry, its towns and villages also present a bounty of crops for an authentic farm-to-table dining experience regularly enjoyed by visitors and locals alike. The very word Napa stands for ‘Land of Plenty’, the original meaning given to the region by its first inhabitants, the Wappo Indians.

Many Napa Valley restaurant chefs cultivate their own orchards, vineyards and gardens teeming with rows of basil, eggplant, squash, pomegranates, figs, tomatoes and of course grapes. The freshness makes a huge taste difference, as is regularly noted by restaurant patrons and those culinary institutions dishing up annual accolades. Even those who do not have gardens of their own largely rely on the bounty of area farms and local farmers markets.

The Napa Valley Destination Council has prepared a short list of those Napa Valley restaurants with gardens of particular note:

• Ad Hoc, Chef Thomas Keller’s casual restaurant located in Yountville, features American comfort classics in a relaxed setting reminiscent of home. The restaurant’s 4-course prix-fixe menu is crafted daily, featuring the finest, in-season ingredients sourced from its own culinary garden.

• Bouchon bistro, also in Yountville, and another of Thomas Keller’s restaurants, features traditional bistro inspired cuisine in a vibrant atmosphere reminiscent of classic Lyonese café dining. Fruits and vegetables, as expected, come from the restaurant group’s culinary garden, located across from The French Laundry.

• Again hailing from Yountville, the farm-fresh restaurant menu at the Bardessono Inn is based on locally sourced organic ingredients, with much of the produce coming from the hotel's organic gardens and an orchard on the old Bardessono estate. Inspired by the abundance of the Napa Valley, executive chef O’Toole’s menu draws from local growers, farmers’ markets and the restaurant’s own on- and off-site culinary gardens. Bardessono has earned LEED Platinum certification.

• Brix Restaurant and Gardens draws on the bounty of their vineyard, orchard, vegetable and flower gardens. Comprised of raised boxed beds and in-ground beds, Brix grows crops year-round including tiny salad greens, fava beans and strawberries in the spring; French beans, eggplant, tomatoes, berries and melons in the summer; apples and pears, hard squash, potatoes and fresh onions in the fall; and Meyer lemons and sweet limes, sweet peas, Brussels sprouts, cauliflower Romenesco and butter lettuce in the winter. It¹s not unusual to see the restaurant¹s chefs out in the garden gathering fruits, vegetables and herbs for the day¹s specials.

• Cindy’s Backstreet Kitchen and Go Fish of St. Helena, along with Mustard’s Grill in Napa are owned and operated by Cindy Pawlcyn, one of the first female chefs to champion fresh, local, seasonal food. Along with cultivating a 1½-acre organic garden at her home, her Mustards Grill and Go Fish eateries feature organic gardens that supplement the other locally sourced produce used in her dishes. This culinary pioneer of Napa regional cuisine has made a solid commitment to seasonal inspiration and the use of the region’s bountiful harvests as the fresh ingredients for brilliantly delectable creations.

• The French Laundry in Yountville is known for being a perennial finisher in Restaurant Magazine’s list of Top 50 Restaurants of the World and since 2006 the sole Michelin 3-star recipient in the region. Lesser-known, but directly across the street from this esteemed restaurant is its three-acre garden that one can meander through in the morning before enjoying its bounty served in impeccable comfort and style that evening. Additionally, the nearby Jacobsen’s Farm offers a variety of organic produce and products which the restaurant has incorporated on their menus since opening. Not too surprising, vegetable dishes and salads are often unexpected stars of dinner, and so they also offer a vegetarian menu for the same price as their normal 9-course tasting menu featuring French cuisine with contemporary American influences.

• Chef Ken Frank is credited with pioneering a style of cooking that today is known as “California Cuisine.” For the past 30 years his focus has been on using only the finest, often local artisanal ingredients. His latest of many culinary ventures, La Toque Napa moved to its current location at the Westin Verasa in Napa in 2008 and subsequently earned a Michelin star in 2009. Frank, along with a small cadre of local restaurant chefs, work the one time Copia complex garden as a co-op that includes chefs from Hog Island Oyster Company, Zuzu, Angele, Restaurant Pearl and C Casa Taqueria, which is opening soon in Napa’s Oxbow Public Market.

• Long Meadow Ranch, Winery & Farmstead in St. Helena has opened the Long Meadow Ranch Winery & Farmstead restaurant, a sustainable food, wine and agricultural center. Farmstead restaurant offers fresh farm-to-table dining and is open for lunch and dinner daily. The new Long Meadow Ranch Winery Tasting Room, that opened in December, features wine and olive oil tastings, while docent-led vegetable garden and wine flavor tours provide engaging educational experiences for lovers of local food and wine. At their Rutherford Gardens, visitors can purchase fresh vegetables, fruits, eggs, grass-fed beef, and flowers and enjoy a walk through the beautiful demonstration gardens.

• At the Meadowood Napa Valley in St. Helena, you should really experience Chef Christopher Kostow’s talents in The Restaurant at Meadowood. A Michelin 2-star recipient, this understated restaurant is pleased to serve wines from a neighboring vineyard while the honey on the table is from Meadowood’s own hives and the olives from their orchard. The heirloom tomatoes and other fresh produce, as well as edible flowers, are picked at the perfect ripeness each day from the restaurant’s gardens and taken straight into the kitchen.

• Ubuntu (which combines a highly praised "vegetable" restaurant with a yoga studio) is one of the nation’s most highly recognized vegetarian restaurants. They have recently earned a 2010 Michelin star rating for their surprisingly seductive dishes, have been listed as one of the ten best new American restaurants in The New York Times, and feature a chef who was nominated for a 2009 James Beard Foundation Award. As one would expect, their produce comes from its own gardens. Located in the city of Napa.

• The Carneros Inn is adding a new ½-acre culinary garden this summer, which will supply the Inn, restaurants, and spa with fresh vegetables, herbs and flowers year round.

For more information about America’s legendary wine, food, and wellness destination, go to: The Legendary Napa Valley

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Ribs! (photos courtesy of the Big Apple Barbeque Block Party)

The 8th Annual Big Apple Barbecue Block Party takes place in Madison Square Park June 12th and 13th, from 11:00 AM until 6:00 PM. The weekend-long event occurs every June and brings together the country’s top pitmasters who cook up their award-winning food for over a 100,000 barbecue enthusiasts.

Set against the beautiful backdrop of Madison Square Park, the Big Apple Barbecue Block Party attracts people from near and far to sustain and celebrate America’s authentic culinary and musical traditions.

Admission to the event is free. Take in the sights, sounds and smells of the event – from great live music to engaging seminars and cooking demonstrations – without ever dropping a dollar. The country’s best barbecue is available from top pitmasters for only $8 per plate.

Proceeds from the Big Apple Barbecue Block Party support the Madison Square Park Conservancy, the organization responsible for the beauty, ongoing maintenance, and programming of this historic park.

For further information. go to: Big Apple Barbecue Block Party

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Grilled Chicken with Mango-Pineapple Salsa (photo courtesy of Oxmoor House, Inc.)

This refreshing summer entrée combines grilled chicken with two tropical fruits, pineapple and mango. The jalapeno gives it just the right amount of heat mixed with the natural fruit sugars and a bit of honey. Friends and family hungry from a day of warm weather activity should be very pleased with this dish.

Though the recipe calls for chicken, seafood lovers can adapt it to a favorite fillet of fish hot off the grill. Native wild rice makes a wonderful accompaniment.

Ingredients for 4 Servings

Salsa
• 2/3 Cup diced peeled ripe mango (1 medium)
• 2/3 Cup diced fresh pineapple
• 2 Tablespoons minced red onion
• 1 Tablespoon minced seeded jalapeno pepper
• 1½ Teaspoons chopped fresh cilantro
• 1½ Teaspoons fresh lime juice
• 1/8 Teaspoon salt
• 1/8 Teaspoon freshly ground pepper

Chicken
• 4 (6-ounce) Skinless, boneless chicken breast halves
• ¼ Cup pineapple juice
• 3 Tablespoons chopped fresh cilantro
• 3 Tablespoons low-sodium soy sauce
• 2 Tablespoons honey
• 1 Teaspoons fresh lime juice
• Dash of crushed red pepper
• Cooking spray

Preparation

1. To prepare salsa, combine first 8 ingredients. Cover: refrigerate 30 minutes.
2. To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ½-inch thickness using a meat malletor small, heavy skillet. Combine pineapple juice and next 5 ingredients in a large, zip-top plastic bag. Add chicken to bag: seal. Marinate in refrigerator 30 minutes.
3. Prepare grill.
4. Remove chicken from bag, reserving marinade. Place chicken on a grill rack coated with cooking spray; grill 3 minutes on each side or until done.
5. Place reserved marinade in a small saucepan; bring to a boil. Reduce heat, and cook until reduced to ¼ cup (about 5 minutes). Drizzle over chicken. Serve salsa with chicken.

To learn more about the book containing the recipe above, go to: Cooking Through the Seasons: An Everyday Guide to Enjoying the Freshest Food

The dish will only get better if you use a an artisanal honey, handmade in small batches using only plant based ingredients to insure the finest quality: Spring Clover Liquid Honey

To purchase authentic wild rice, hand-harvested by the Ojibwe people, go to: Native Harvest Wild Rice: Sacred Manoomin

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Fresh Oyster (photo by DT Creations, courtesy of morgueFile.com)

Memorial Day weekend is here and for many in northern climes that marks the beginning of outdoor grilling season. Tradition has it that plenty hot dogs and hamburgers will be devoured, but Chef William D. Mueller has created this recipe for more daring gourmands.

“We carefully search for the most natural product available” says the Chef.

Ingredients for 2 Servings

• 8 Tablespoons unsalted butter
• 1 Tablespoon Wasabi paste
• 2 Cloves garlic, fine minced
• 8 Fresh oysters opened, muscles loosened and put back in shell
• 1 Whole bulb of fennel, sliced thickly lengthwise
• 1 Cup sake, good quality
• ¼ Cup brown sugar
• Soy sauce to your likening
• Black pepper to taste
• For garnishing chopped cilantro, split grape tomatoes, sesame seeds both white and black, and green onions cut on a basis.

Preparation

1. Preheat grill to high.
2. In a small bowl mix pre-soften butter with Wasabi paste, ½ the garlic, and pepper to taste. Place a dollop on each oyster and let rest in refrigerator.
3. Now in a mixing bowl take sake, brown sugar, soy sauce, garlic, and pepper to taste. Put sliced fennel on a baking sheet and brush above mixture generously over both sides.

Let us Grill

1. Turn your grill down to a medium heat level. Place fennel on grill let it set for a couple of minutes and turn a quarter turn to give a criss-cross marking. Then turn over and repeat process.
2. Take oysters in the half shell and place on grill. Let them grill until butter has melted and oyster is cooked. Place on individual plates with a rock salt bed to cradle oysters.
3. Garnish with grape tomatoes split and chopped cilantro. Place grilled fennel fanned out on other side of plate sprinkled with sesame seeds and green onions.

Serve with ginger garlic rice (see below).

Ginger Garlic Rice

Ingredients

• 2 Tablespoons minced garlic
• 2 Tablespoons minced ginger
• 1 Tablespoons oil (canola or peanut)
• 2 Cups jasmine rice
• 1½ Cup chicken stock
• 1½ Cup of water
• 1 Teaspoon fish sauce
• 2 Bay leaves
• 1 Cup cilantro, chopped
• 2 Tablespoon butter

Preparation

1. In a pan heat oil, then cook garlic and ginger, until fragrant (about 3 minutes) stirring constituently. Now add your 2 cups of rice stirring and slightly toasting rice. Transfer to a rice cooker (cook according to directions of manufacture) or cook in pan by adding stock, water, fish sauce, and bay leaves. If cooking in pan bring to a boil reducing liquid to hollow holes or crater like forms; cover and remove from heat 20 minutes.
3. When rice is finished fluff with a fork while adding 2 tablespoons butter with chopped cilantro.

To learn more about Chef Mueller and his family’s much acclaimed Tacoma bistro and get directions go to: Babblin' Babs Bistro - A Unique Urban Eatery

As with any place serving food of such high quality you’ll want to make a reservation. You can call Babblin' Babs Bistro at 253-761-9099.

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Molasses-Balsamic Chicken Kabobs with Plums (photo courtesy of Time Inc. Home Entertainment)

Warmer weather has arrived nationwide and that makes it time to Grill Baby, Grill! Memorial Day weekend is coming up and Father’s Day will closely follow. That should allow plenty of time to try out this recipe for grilled kabobs and be ready to delight a hungry group of family and friends.

You can use either wooden or metal skewers, but if using wooden ones be sure to soak them in water for at least 30 minutes before threading them to prevent them from burning on the grill.

Ingredients for 4 to 6 Servings

• 8 (12-inch) Wooden or metal skewers
• 1½ Skinned & boned chicken breasts, cut into 1½-inch pieces
• 4 Large plums, quartered
• 2 Medium-size green tomatoes, cut into eighths
• 2 Medium-size red onions, cut into eighths
• 2 Teaspoons seasoned salt
• 2 Teaspoons pepper
• ½ Cup molasses
• ¼ Cup balsamic vinegar

Preparation

1. Soak wooden skewers in water 30 minutes.
2. 2. Preheat grill to 350 to 400 degrees, (medium high) heat. Thread chicken and next 3 ingredients alternately onto skewers, leaving ¼ inch between pieces. Sprinkle kabobs with seasoned salt and pepper. Stir together molasses and vinegar.
3. Grill kabobs, covered with grill lid, 12 minutes, turning after 6 minutes. Baste kabobs with half of molasses mixture, and grill 3 minutes. Turn kabobs, baste with remaining half of molasses mixture, and grill 3 more minutes or until done.

To learn more about the book from which this recipe was taken (page 146), go to: Big Book of BBQ: Recipes and Revelations from the Barbecue Belt

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

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Catskills Duck Keeping Strawberries Free of Pests (photo courtesy of AIWF)

Every foodie knows what asparagus, spinach, carrots and chicken taste like, right? Actually, a recent tasting demonstrated that only those who have savored organically grown varieties served at the peak of their freshness truly know nature’s magic.

Displays of produce available year round at the supermarket may look impressive, but most of the flavor gets lost when it ages while being transported great distances. Produce grown with chemical fertilizers will never match the flavors that develop when plants are grown in soil kept healthy with organic methods.

AIWF and Stone & Thistle Farms Join Forces

At a recent tasting of superbly prepared dishes Chef David Toutain certainly dazzled with his creativity, but the indisputable stars of the evening were the incredibly fresh and organic ingredients that went into his menu. The setting was “A Chicken in Every Pot: Organic, Meadow Raised Chicken and Produce from Stone & Thistle Farms.” The event was produced by the New York Chapter of the American Institute of Wine & Food (AIWF) on a recent night in Manhattan.

Stone & Thistle Farms do their good work in upstate New York’s Catskills region. AIWF is a non-profit organization founded by Julia Child, Robert Mondavi and others in 1981 “to enhance the understanding, appreciation and quality of what we eat and drink.”

David Toutain’s evident flair for applying classic French techniques to thoroughly modern dishes delighted foodies attending the event, but even his simple preparation of the spinach was striking for the difference freshness and organic growing can make.

Here’s a look at the menu enjoyed at the AIWF tasting:

• Asparagus with mousseline of blood orange & thyme foam

• Spinach with black sesame & carrot puree

• Chicken liver mousse & shallot confit

• Cornish Cross Chicken with orzo & ramp pesto

• Rhubarb with barley syrup infusion & ginger “sable”

The wine selection was by Robin Kelley O’Connor of Sherry Lehmann. Those lucky enough to make it to the tasting were also given gift bags of ramps freshly dug by the Catskills’ Allison Bennett to take home.

More Local Organics Please

Growing food without chemicals predates history and was once the only way to farm. We need more of it today. It not only produces healthier food, it leaves clear skies, clean water and makes eating a lot more fun.

To learn more about AIWF, the sponsor of the event, and the events they will be presenting in the future, go to: The American Institute of Wine & Food

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Fresh Oysters (photo by Seemann, courtesy of morgueFile.com)

The impact of the massive oil spill in the Gulf won’t be limited to just those coastal inhabitants who earn their living from bountiful seafood harvests. Everyone who enjoys Gulf shrimp, oyster or crab dishes and the restaurants who serve them can expect prices to soar as shortages develop.

The Houston Chronicle quotes Jim Gossen, president and CEO of Louisiana Foods and someone who has been in the seafood business for 40 years, "There's already an extreme shortage of oysters. The diminishing supply of product is causing something of a frenzy.”

Gossen worries that restaurants will start taking favorite Gulf seafood dishes off their menus, and diners will begin to avoid regional delicacies. The worrisome situation is compounded by a recent determination by the Texas Parks and Wildlife Department's Coastal Fisheries Division that Gulf shrimp are unseasonably small and need more time to grow. The Division will close the commercial shrimp season on May 15th and reopen it at some point in July.

Cajun crawfish should be spared the fate of seafood from the Gulf. According to an article on Viet-Cajun restaurants in the Boston Globe:

While there is great concern for the impact of the Gulf Coast oil spill on saltwater shellfish and fin fish, there is no expectation that it will affect Louisiana crawfish. Farmed Louisiana crawfish is raised inland in freshwater with 99 percent of farms more than 10 miles from the Gulf. Wild crawfish also live in freshwater six to 100 miles inland.

To view the Houston Chronicle report cited above, go to: Crab on your menu? Prepare for a pinch

To view the Boston Globe article cited above, go to: Here come the Asian Cajuns

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Cream of Asparagus Soup (photo courtesy of Oxmoor House, Inc.)

Asparagus in spring is one the year’s great seasonal treats. Sure there’s asparagus in the produce sections of supermarkets year round these days, but most of the year the stuff available doesn’t really deserve to be called fresh.

Enhance your presentation with a garnish of thin asparagus spears. A 1 cup serving is only 117 calories.

Ingredients for 4 Servings

• 3 Cups (½ -inch) sliced asparagus (about one pound)
• 2 Cups fat-free, less sodium chicken broth (or vegetable broth)
• ¾ Teaspoon fresh thyme, divided
• 1 Bay leaf
• 1 Garlic clove, crushed
• 1 Tablespoon all-purpose flour
• 2 Cups 1% low-fat milk
• Dash of ground nutmeg
• 2 Teaspoons butter
• ¾ Teaspoon salt
• ¼ Teaspoon grated lemon rind

Preparation

1. Combine asparagus, broth, ½ teaspoon thyme, bay leaf, and garlic in a large saucepan over medium-high heat; bring to boil. Reduce heat, cover, and simmer 10 minutes. Discard the bay leaf. Place asparagus mixture in a blender; process until smooth.

2. Place flour in a pan. Gradually add milk, stirring with a whisk until blended. Add pureed asparagus and ground nutmeg; stir to combine. Bring to a boil. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat, and stir in ¼ teaspoon thyme, butter, salt, and lemon rind.

To learn more about the book containing the recipe above, go to: Cooking Light Cooking Through the Seasons: An Everyday Guide to Enjoying the Freshest Food