U.S. Government Poster from World War II (courtesy of Library of Congress)
Are Victory Gardens an idea whose time has come back? Could a quick history lesson lead to a better future?
During World War II Americans lived with rations of such necessities as tires, gasoline, sugar, and other foodstuffs. The US government encouraged ordinary people to create Victory Gardens; small plots of fruits and vegetables to stave off food shortages so more mass-produced food could be sent to feed the troops.
The people responded. Two million Americans created Victory Gardens in their backyards or communities. According to author Michael Pollan, "...during World War II, Victory Gardens supplied as much as 40% of the produce Americans ate."
Victory Gardens were more than a war time activity, they were a social phenomenon. Schools and families planted Victory Gardens together, often on communal land. Families caught up on news as they planted and harvested. Nutrition information was widely disseminated to help home cooks create balanced meals for their families. Today’s obesity epidemic must have been unimaginable to those gardeners.
Today there are many gardens that are very much like the Victory Gardens of old. In backyards across America folks are growing their own produce, spices and herbs. They harvest fruits and vegetables that have been raised without pesticides and enjoy them when they are at the peak of their freshness and nutritional value. Adding home-grown fare to the fresh produce from a local farm stand or a farmers market gives gardeners the best of both worlds.
If you’d like to try your hand at growing some food of your own but don’t have your own backyard, you can join a community garden. In 2004, the American Community Gardening Association (ACGA) estimated that there were already 18,000 community gardens across the USA and Canada. Urban community gardens can be found from South Central Los Angeles to the Bronx in New York City. If there’s no community garden near your home, think about organizing your neighbors to get one started.
Funded by federal grants, GreenThumb has been a program of the NYC Parks Department since 1995. The nonprofit organization has over 600 member gardens serving 20,000 city residents. New York University released a study of the effect of community gardens on nearby property values. The study of 636 community gardens in NYC showed a positive effect on sales prices of residential properties within a 1,000-foot radius of a community garden when compared to properties outside the 1,000-foot ring, but still in the same neighborhood. The effect was significant and increasing over time. The tax benefit to the city over a 20-year period was estimated at $647 million dollars or $1 million per garden. Who knows how much might be saved on medical costs by the healthier diet the gardens make possible.
Not all benefits are measured in dollars. Here’s what Karen Washington from the Garden of Hope in the Bronx had to say about her experience:
To grow your own food gives you a sort of power and it gives people dignity. You know exactly what you’re eating because you grew it. It’s good, it’s nourishing and you did this for yourself, your family and your community.
We could help reduce America’s reliance on oil simply by keeping vegetable gardens and cutting down on the amount of food that has to be transported by truck. It would reduce the need for petroleum-based fertilizers on giant corporate farms. If you’re unhappy about where all the money Americans spend on oil and gasoline is going, than spread the word: Bring Back Victory Gardens!
If you'd like to start a garden in your community or your backyard here's some info that should help:
American Community Gardening Association
Funding & Other Support for Community Gardens
Cooking from the Heart of the Garden
U.S. Government Poster from World War II (courtesy of Library of Congress)
Are Victory Gardens an idea whose time has come back? Could a quick history lesson lead to a better future?
During World War II Americans lived with rations of such necessities as tires, gasoline, sugar, and other foodstuffs. The US government encouraged ordinary people to create Victory Gardens; small plots of fruits and vegetables to stave off food shortages so more mass-produced food could be sent to feed the troops.
The people responded. Two million Americans created Victory Gardens in their backyards or communities. According to author Michael Pollan, "...during World War II, Victory Gardens supplied as much as 40% of the produce Americans ate."
Victory Gardens were more than a war time activity, they were a social phenomenon. Schools and families planted Victory Gardens together, often on communal land. Families caught up on news as they planted and harvested. Nutrition information was widely disseminated to help home cooks create balanced meals for their families. Today’s obesity epidemic must have been unimaginable to those gardeners.
Today there are many gardens that are very much like the Victory Gardens of old. In backyards across America folks are growing their own produce, spices and herbs. They harvest fruits and vegetables that have been raised without pesticides and enjoy them when they are at the peak of their freshness and nutritional value. Adding home-grown fare to the fresh produce from a local farm stand or a farmers market gives gardeners the best of both worlds.
If you’d like to try your hand at growing some food of your own but don’t have your own backyard, you can join a community garden. In 2004, the American Community Gardening Association (ACGA) estimated that there were already 18,000 community gardens across the USA and Canada. Urban community gardens can be found from South Central Los Angeles to the Bronx in New York City. If there’s no community garden near your home, think about organizing your neighbors to get one started.
Funded by federal grants, GreenThumb has been a program of the NYC Parks Department since 1995. The nonprofit organization has over 600 member gardens serving 20,000 city residents. New York University released a study of the effect of community gardens on nearby property values. The study of 636 community gardens in NYC showed a positive effect on sales prices of residential properties within a 1,000-foot radius of a community garden when compared to properties outside the 1,000-foot ring, but still in the same neighborhood. The effect was significant and increasing over time. The tax benefit to the city over a 20-year period was estimated at $647 million dollars or $1 million per garden. Who knows how much might be saved on medical costs by the healthier diet the gardens make possible.
Not all benefits are measured in dollars. Here’s what Karen Washington from the Garden of Hope in the Bronx had to say about her experience:
To grow your own food gives you a sort of power and it gives people dignity. You know exactly what you’re eating because you grew it. It’s good, it’s nourishing and you did this for yourself, your family and your community.
We could help reduce America’s reliance on oil simply by keeping vegetable gardens and cutting down on the amount of food that has to be transported by truck. It would reduce the need for petroleum-based fertilizers on giant corporate farms. If you’re unhappy about where all the money Americans spend on oil and gasoline is going, than spread the word: Bring Back Victory Gardens!
If you'd like to start a garden in your community or your backyard here's some info that should help:
American Community Gardening Association
Funding & Other Support for Community Gardens
Cooking from the Heart of the Garden
Crop Growing on New Jersey Farm (© David Olah | Dreamstime.com)
Folks in New Jersey should find it easier than ever to buy local produce this spring. Packer.com reports that due to near perfect weather conditions New Jersey’s farmers have “produced ample supplies of high-quality spring vegetables.”
The article states that while higher fuel prices have hurt New Jersey’s farmers, higher prices for produce shipped from across the country have led buyers to buyers for eastern markets to turn to growers in closer proximity. Romaine, green leaf, red leaf, bibb and boston lettuce are among the big sellers.
According to the article, “Tom Sheppard, president of Eastern Fresh Growers Inc., Cedarville, N.J., reported slightly lower yields on spring asparagus out of New Jersey, but said strong markets are making up for the decline.”
If you’d like to read the article in Packer.com cited above go to: N.J. lettuce, asparagus meet with strong demand
Fresh Food & Fine Design (photo by Mary R. Vogt, courtesy of morguefile.com)
Some time back we asked if local was the new organic when it came to the preferences of American consumers. A survey recently released by the Food Marketing Institute and Prevention magazine, "Shopping for Health 2008," indicates that health conscious consumers are choosing locally grown produce over organic alternatives.
The researchers wanted to know how healthy eaters succeed when it comes to shopping for food. They found that nearly everyone (80%) tries to eat healthily. Among those who try a lot, 10% say they are “always successful.” The survey profiled the one in 10 who succeeds.
When presenting the results of the survey, Cary Silvers, director of consumer insights for the company that publishes Prevention said, “Shoppers’ new interest in locally grown food reflects their strong desire to purchase fresh fruits and vegetables…The battle between organic and locally grown represents who shoppers believe can deliver the freshest produce.”
There are plenty of reasons to choose local produce. It is when it is fresh that food is at its most nutritious and most flavorful. Buying local is a choice that supports a community's farmers. Buying it limits the environmental harm done when foods are transported over great distances.
Many foodies buy local produce to savor the singular flavors of seasonal offerings that are part of their regional food heritage. The chance to talk to the farmers who produce the fresh fruit and veggies and learn from them makes shopping at a farmers market a pleasure for those concerned about personal health and the health of the environment.
To read the press release on which this item was based go to: Shopping for Health 2008: Setting Specific Goals and Plans Key to Healthy Eating
(photo courtesy of Seattle Cheese Festival)
For a fourth year the Seattle Cheese Festival wil be running from Friday, May 16th through Sunday, May 18th fora mouth-watering celebration that just gets better every year. Visitors will be able to sample over 250 artisanal cheeses crafted both locally and internationally. The cheese tastings take place along the beautiful cobblestone streets of Pike Place Market in the heart of the city.
The three-day event offers the general public and the restaurant trade the chance to taste, celebrate and learn more about artisanal cheese through the Cheese Concourse, cooking demonstrations, and informative seminars. Then there's the Wine (and Beer) Garden where wines are specially selected to pair well with the artisanal cheeses on display. Visitors can sample up to five wines and the Pike Brewing Company will pour craft beers which are brewed on the premise at .Pike Place Market. The Truckle Relay will invite teams to get out their paddles and propel 18-pound barrel-shaped wheels of cheese along the cobblestone streets.
Fun for Kids
This year the Festival will be adding the Children's Costume Contest and Parade. Kids are invited to create a costume for a "milk animals" parade that will take place on the morning of Saturday, May 17th. Costumes must have a cow, goat, sheep or cheese theme. The most creative costume wins a prize. (There will be a few cow and sheep hats available for kids who forget their costumes that day.)
Plenty for the Thinking Foodie to Enjoy
The Festival is a foodies delight, but you don't have to be a gourmet to have a great time. There will be Chef Demos by some of Seattle's best chefs, inspired to create great dishes with cheese you can prepare at home after the Festival. Catch the Fresh Mozzarella Makking Demonstration that will take place several times on Saturday and Sunday. Seminars and cheese-themed cooking classes will be available for adventerous home cooks, including Northwest Terroir, presented by Jeffrey Roberts, author of the recently published "The Atlas of American Artisan Cheese." Foodies with a competitive spirit can enter the Grilled Cheese recipe conest. The top 10 finalists will have their recipes featured on the Seattle Cheese Festival web site.
(photo courtesy of Seattle Cheese Festival)
The Festival was the brainchild of DeLaurenti Specialty Food & Wine, which has served Seattle residents and visitors for close to 60 years. DeLaurenti was awarded the Gourmet News Retail Leadership Award in 2005 for establishing the Seattle Cheese Festival. DeLaurenti owner Pat McCarthy wanted to bring their renowned cheese counter to the street and offer free tastings. Mission accomplished !
To get more info, including schedules, event details, parking & directions, check the Festival's official web site: Seattle Cheese Festival
Bok Choy (photo by Dawn M. Turner, courtesy of morguefile.com)
Spring is in full force and delivering a growing abundance of fresh produce to delight home chefs and those lucky friends and family members who get to enjoy their concoctions. With the recipe below, our friends at Organic Valley Family of Farms have provided us with a delicious way to celebrate spring with “a rich and creamy combination of asparagus, wild rice, and everything else!”
Organic Valley is a farmer-owned coop that says, “We think it's a simple truth. The earth's most delicious, most healthful foods are made when farmers work in harmony with nature.” The organization started with 7 farmers forming an organic cooperative in 1988. Today, more than 1,200 family farms are members and their high standards shine through in their delicious, award-winning, certified organic foods.
We highly recommend you try this recipe using Native Harvest Wild Rice, which grows naturally in the lakes of Northern Minnesota and is hand-harvested by indigenous Ojibwe communities using traditional methods. Unlike the genetically manipulated "wild rice" grown in paddies, this truly wild rice is an important American heirloom crop and a central part of Ojibwe culture and tradition. One taste of the distinctive flavor of authentic wild rice and its mass-produced cousin will dull by comparison.
As always, try and get the freshest veggies you can find at your local farm stand or farmers market!
Ingredients for 10 Servings
• 2 Tablespoons Organic Valley Salted Butter
• 2 Tablespoons fresh garlic, peeled & minced
• 2 Tablespoons shallots, peeled & minced
• 1 Cup mushrooms (your seasonal choice: shitakes, criminis, etc.), wiped clean & sliced thin
• ¾ Cup Native Harvest Wild Rice, rinsed
• ¾ Cup long-grain brown rice, rinsed
• 4 Medium carrots, cut lengthwise & diagonally sliced
• 2 Quarts veggie broth
• 2 Bunches asparagus, trimmed & cut into 1” pieces
• 2 Cups seasonal & regional greens (beet greens, baby spinach, bok choy, etc.)
• 2 Cups Organic Valley Half & Half
• 1 Medium red bell pepper, seeded & chopped
• 1 Tablespoon fresh parsley, washed & patted dry; then chopped fine
• ½ Teaspoon dried tarragon
• Sea salt & black pepper to taste
Preparation
1. In a large heavy soup pot or Dutch oven, sauté garlic, shallots and mushrooms in butter, over medium heat, for 5 minutes. Add rinsed wild and brown rices and cook for another 3 minutes. Add carrots and herb broth, and turn up the heat to medium-high until boiling. Allow mixture to boil for 10 minutes or so, then reduce heat to low and cover the pot. Allow soup to simmer for 35 minutes.
2. While the soup is simmering, prepare the asparagus by trimming the tough ends off and cutting the spears into 1” pieces, reserving the beautiful tips in a separate bowl. Simmer the asparagus spears and seasonal greens in a bit of water until bright green and crisp-tender.
3. Place semi-cooled greens in a food processor with 2 cups of half and half, and process until smooth and creamy. Add the creamy greens to the rice mixture, the rice will still be slightly firm, along with the chopped red bell pepper, parsley and tarragon. Simmer until the rice is tender, about 20 minutes, then add the reserved asparagus tips. Allow to simmer for another 20 minutes or until the soup is of desired consistency. Add sea salt and pepper to taste.
4. Top with fresh watercress, chives or parsley. Enjoy!
Copyright by Organic Valley Family of Farms ©
To visit the web site of the farmers' coop go to: Organic Valley Family of Farms
To purchase this authentic heirloom wild rice, hand-harvested by Ojibwe communities go to: Native Harvest Wild Rice: Sacred Manoomin
(photo courtesy of Memphis in May International Festival)
The organizers will tell you it's the Super Bowl of Swine. The College of Pig Knowledge. The Granddaddy of Grills. The Largest Pork Barbecue Cooking Contest on the Planet. Hyperbole? Maybe. If you head down to Tom Lee Park in downtown Memphis, Tennessee for the May World Championship Barbecue Contest you can let your taste buds decide.
This year's event will run from Thursday, May 15th to Saturday the 17th. Over that span the sweetest smelling cloud will hover over Memphis Hickory, pork, tomato, mustard, vinegar, and more pork. Three stuffed days of smoked heaven where contestants eat, sleep, and live pig; trying to win more than $90,000 in prizes and coveted bragging rights.
Grillmasters and goodtimers will descend on Tom Lee Park for serious competition that's seriously fun. Even the grills dress up for this party like fire trucks, airplanes, piggy banks, pot bellied stoves; you name it, it will probably be there.
In 2007, visitors came from 49 states and 8 foreign countries. This year more than 90,000 pork lovers from around the globe will gather together to testify about their special sauces, rubs, ribs, and whatnot in Pig-dom.
And, there's the Sharp Stage, the site of world-class musical entertainment with nightly performances of country, R&B and blue grass music and the Ms. Piggie competition (grown men in snouts and tutus). It all takes place in a park along the shore with a skyline view.
A Single Day Ticket is $8. Children 6 and under get in for free.
Tickets can be purchased in advance or at the north (Beale St. and Riverside Dr.) and south (Riverside Dr. and Georgia Ave.) entry gates at Tom Lee Park.
To get tickets & more info from the official web site go to: Memphis in May World Championship Barbecue Contest
The Great Reuben (© Andrea Skjold | Dreamstime.com)
Just a short time ago it was Mary Ellen Botter of the Dallas Morning News who braved an onslaught of calories to get the “skinny” on the great sandwiches of the Big Easy, including the renowned Muffaletta. Now, Julia Moskin of the New York Times has embarked on a quest for the Big Apple’s “next best sandwich.”
Having devoured our share over the years, we’re comfortable agreeing with Ms. Moskin that “a real New York sandwich” must be a “two-fisted, five-minute” meal with marvelous “flavor and texture contrast.” And of course, just like their New Orleans counterparts, New York City sandwiches must be "filling."
The Reuben, the falafel, the Cuban, the pressed panini, and the meatball Parmesan hero, are classics of the genre. In her recent search, the adventurous Ms. Moskin looked (and ate) to find a creation that might be new to the city, but was ready to take its place in the Pantheon of great New York City sandwiches.
She made some remarkable finds, including the delicious sounding Chili Mackerel Mantou served by Province at 305 Church Street, near Walker Street in Lower Manhattan. We’ll be giving that discovery and several others a thorough tasting. It’s springtime, we’ll walk off the calories.
If you’d like to read the article on the New York Times cited above go to: The Next Best Things in Sliced Bread
To view the previous post on the sandwiches of New Orleans go to: New Orleans is a Sandwich Lover's Dream
Spring is the time for fresh artichokes and a wonderful time to visit California's beautiful Monterey County for the Castroville Artichoke Festival.
Every year, artichoke lovers from far and wide travel to Castroville to sample the many unique flavors of the artichoke in an atmosphere of fun, tasteful treats, musical entertainment and crafts. This year's Festival will take place on Saturday, May 17th and Sunday, May 18th. Festival goers enjoy eating contests, a classic car show, a parade, cooking demonstrations and much more.
It's artichiokes galore everywhere you turn. The Agro Art Competition calls for 3-dimensional fruit and vegetable artwork. It's a quirky competition fostering imagination, creativity, and fun. There's a colorful parade and 2 days of live music. Everything from Swing to Mariachi, Country to 50's Rock & Roll. This year's performers will include the Marshall Tucker Band, War, and Malo. For the kids there are games, face paints, clowns, stilt walkers, and puppets.
(Images courtesy of Castroville Artichoke Festival)
Foodies can sample artichokes fried, sautéed, grilled, marinated, pickled, fresh, and creamed in soup. Visitors can also taste foods from the many ethnic groups that give the area its character. You can watch the area's finest chefs showcase the versatility and unique techniques for preparing and using artichokes. The Festival is a great chance to enjoy the best from the area's award-winning producers.
For arts & crafts enthusiasts there are unique gifts and apparel crafted by artisans from throughout the country; plus artichoke souvenirs galore!
Vist the Farmers Market and get yourself some artichokes and more, fresh from the heart of the nation's salad bowl. You might want to hop a bus and take a field tour of the artichoke patch for grower talks and photo ops.
The entrance fees are family friendly at $8 for adults and $4 for children. Enjoy!
For more info visit the Festival's official website: Castroville Artichoke Festival
Fresh Oyster (photo by DT Creations, courtesy of morguefile.com)
Weighing in at just 105 pounds, Chicago’s own Patrick "Deep Dish" Bertoletti has captured the Acme World Oyster Eating championship belt, one of the competitive eating world’s most prestigious prizes. He earned the prize by besting a field of a dozen professional eaters competing in New Orleans’ famed French Quarter.
According to a report from the Associated Press posted by the Houston Chronicle, the slender 22-year-old slurped down 35 oysters in the allotted 8 minutes. The article quotes the new champ as saying, "I could probably do a couple dozen more, especially if they were charbroiled...athough they're great raw."
Mr. Bertoletti also holds claim to the oyster-eating endurance title. In 2007, he downed 53 ½ dozen oysters to win that title.
If you’d like to read the Associated Press report cited above go to: Oyster-eating champ slurps 35 dozen in New Orleans
White Pekin Duck (© Nancy Tripp | Dreamstime.com)
Not long ago we attended a cooking class called, “The Food Shed: Cooking Local and Seasonal” 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.
The class was presented by Chef-Instructor Melanie Underwood. She’s been an enthusiast for cooking with farm fresh ingredients since her days growing up on a farm in Virginia. As a chef, she’s demonstrated her talent at the Plaza Hotel and the Four Seasons Hotel and been sharing her expertise with I.C.E.’s students since 1996. She also offers private cooking classes.
One local ingredient Chef Melanie selected for the class was the meaty breasts of the free-range ducks of Jurgielewicz Farm on Long Island. Her recipe called for searing the breasts in a pan, cooking away much of the fat while leaving the meat deliciously rare, tender and juicy. We loved the resulting flavor and texture. When ready, the seared breasts can be served with a time-honored sauce such as cherry or orange, but the recipe below calls for serving an apple cider reduction. We highly recommend you get your apple cider fresh from a farm stand or farmers market.
Ingredients for 4 Servings
• 4 Whole duck breasts
• Salt & pepper
Preparation
1. Using a sharp knife, score 1/4–inch deep cuts across the fat at a 45-dgree angle being careful not to cut into the meat. Sprinkle with salt and pepper. Heat a large skillet over medium heat. When the pan is hot, add the duck breasts, fat side down, and cook for 5 minutes, or until the skin is brown and crispy. Flip and cook for 2 more minutes.
2. Remove the pan from the heat and transfer the duck breasts, skin side up, to a cooking sheet lined with aluminum foil. (Those flavor-rich drippings are full of rich flavor and worth saving).
3. Bake in the oven for about 5 minutes, or until medium-rare (160 degrees F).
Doc’s Draft Apple Cider Reduction
• 2 Tablespoons extra virgin olive oil
• 2 Shallots, minced
• 1 Teaspoon black peppercorns
• 2 Sprigs thyme
• 2 Cups apple cider
• 2 Cups chicken stock
• Salt
Preparation
1. In a medium saucepan heat the olive oil until hot, add the shallots and cook until lightly golden. Add in the peppercorns, thyme, cider and stock and bring to a boil. Reduce heat and simmer until reduced to 1 cup, about 20 minutes.
2. Serve over seared duck breasts.
We found the rich flavors in this dish paired quite nicely with a Pinot from Osprey's Dominion Vineyards in Peconic on Long Island.
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
Child & Apple (© Thomas Perkins | Dreamstime.com)
Thanks to Farm to School programs across the nation, kids are learning what foodies have known all along; fresh fruits are sweeter and more flavorful than produce shipped from many miles away. Fresher also means more nutritious. Buying fresh supports local farmers and their families, and helps preserve the community’s farmland for future generations.
The Farm to School programs connect schools with local farms to ensure that healthy meals are served in school cafeterias. The goal is to provide health and nutrition education that will last a lifetime, while building lasting support for local small farmers.
The National Farm to School Program is a collaboration of the Center for Food & Justice and the Community Food Security Coalition. Since its founding in 2000, it has been successfully assisting organizations in starting up and sustaining farm to school efforts, fundraising, and providing informational resources, education and training for farm to school stakeholders.
According to the organization’s web site:
Schools buy and feature farm fresh foods such as fruits and vegetables, eggs, honey, meat, and beans on their menus; incorporate nutrition-based curriculum; and provide students experiential learning opportunities through farm visits, gardening and recycling programs. Farmers have access to a new market through schools and connect to their community through participation in programs designed to educate kids about local food and sustainable agriculture.
To learn more about the programs that are making a difference to kids' health go to: The National Farm to School Program
Mowing Oats & Sweet Clover (© Image courtesy of Roxbury Farm)
Roxbury Farm has been a pioneer of Community Supported Agriculture (CSA) since getting started in 1990, and it’s been going strong ever since. Located in Kinderhook in New York State’s scenic and historic Hudson Valley, Roxbury Farm was the first CSA to serve members in New York City.
Community Supported Agriculture began as an alternative to giant agribusiness. It is grounded in a philosophy of biodynamic farming, which recognizes that all systems, whether economic, ecological, or biological, are microcosms having their own integrity, while simultaneously being dependent on one another.
To succeed, the alternative farms build direct relationships between farmers and consumers. Consumers become members who pay in advance for a share of the farm’s bounty. At Roxbury Farm a share provides 10-17 pounds of freshly harvested produce each week and members can gather their seasonal goodies at a convenient pickup site. Each member or family is asked to contribute three to four hours of time, helping to set up or clean up the site, delivering leftover food to a pantry, or telephoning other members with reminders.
Healthy, Sustainable Farming
At Roxbury Farm vegetables, strawberries, and herbs are produced without the use of any artificial or genetically modified inputs. Soil fertility is maintained through the use of compost and crop rotations. Roxbury Farm signed the Northeast Organic Farming Association of New York’s “Farmer’s Pledge”. The pledge was created as an alternative to the cumbersome USDA organic certification process.
Community supported agriculture means being connected--to each other, to a farm, to the earth. At Roxbury Farm they take the word community seriously and playfully. Members develop close connections to the farm by visiting the U-pick garden, participating in farm workdays, potlucks, and other events.
The harvest gets shared in many ways. Food that is fresh and clean and reasonably priced gets shared along with the responsibility of distributing it. Uncollected food gets shared with homeless shelters and food pantries. The life of the farm and the life of the community become part of a shared alternative that represents a healthier and more sustainable food system.
If you’d like to learn more about the Farm & becoming a member go to: Roxbury Farm CSA
Founder Sondra Bernstein (Images courtesy of 'girl & the fig')
One of Sonoma County's most beloved destination restaurants, 'the girl & the fig' features a wonderful antique bar with French aperitifs and traditional cocktails, an award-winning "Rhone Alone" winelist, a seasonal menu, cheese and charcuterie platters, and lovely outdoor patio seating.
Serving counrty food with French passion, ‘the girl & the fig’ has been recommended by the New York Times, Wine Spectator, the Los Angeles Times, and Travel & Leisure for a taste of California wine country.
The San Francisco Chronicle says,
What makes the ‘the girl & the fig’ so interesting is the way it breaks out of the box by offering a completely Rhone-oriented wine list and various wine flights in an array of fun glasses (see wine box). This mix-and-match concept and the casual menu that also features a section of charcuterie and locally produced cheeses have served everyone well.
And of course, there are those magical figs. Founder and owner Sondra Bernstein says that "Because the real flavor of the fig is relatively unknown, it is really important to me to highlight the amazing taste and texture. I believe we are helping to increase the popularity of the fig - one taste at a time."
The fig flourishes in the fertile and sun drenched valleys of California, where vast orchards of fig trees can be found. As early as 2900 BC, in early Sumerian times, the medicinal use of figs was being stressed. Now as before, the fig offers a power-house of nutrition; a combination of fiber, minerals, and nutrients that are unequaled in nature.
The Antique Bar
Next time you're enjoying the area’s beautiful scenery be sure to visit 'the girl & the fig' restaurant on West Spain Street for some splendid Sonoma dining & wine. The menu is served daily from 11:30 am to 10:00 pm, with a late night brasserie menu served until 11:00 pm on Friday and Saturday. Sunday Brunch is served beginning at 10:00 am.
To make a reservation call 707-938-3634, or for further info send an e-mail to info@thegirlandthefig.com.
If you can’t make it to Sonoma, but would like to purchase a taste of wine country go to any of the following:
Apricot Fig Chutney
Black Mission Fig Jam
Dried Fig Compote
Sonoma Figs Variety Mix
Hard Core Figlover
Just Add Cheese
‘the girl & the fig’ Cookbook
Snow Covered Leeks (© Rainer | Dreamstime.com)
When we saw that Manhattan’s Institute of Culinary Education was offering a cooking class called, “The Food Shed: Cooking Local and Seasonal” we just had to check it out. What could be better than learning a thing or two about cooking with fresh ingredients from local farms?
We weren’t disappointed. For starters, the class was presented by Chef-Instructor Melanie Underwood. She’s been an enthusiast for cooking with farm 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.
The leek is a wonderful winter vegetable, often overlooked. It’s 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.) Below is a terrific recipe for combining the flavor of leeks with goat cheese, shallots, and garlic taught to us by Chef Melanie. She had us using fresh ingredients from local farms and we highly recommend you do the same. One of her tips: if you buy nothing else at your farmers market, get some fresh garlic.
Ingredients for Tart Filling (One 9-Inch Tart)
• 2 Tablespoons olive oil
• 2 Shallots, minced
• 2 Cloves garlic, minced
• 2 Large leaks, cleaned & white part only, finely chopped
• 1 (5-Ounce log 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.
We found this tart paired beautifully with a Sauvignon Blanc from Washington State's Columbia Valley.
If you would like to purchase an artisanal goat cheese crafted by Tonia Ashworth-Kuesel of Chateau de Fromage in the Deep Ellum District of Dallas, go to: Fresh Chevre
To order a world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
If you’d like to purchase the Applewood Smoked Bacon so good it's won acclaim from the Chicago Tribune, the New York Times, Cuisine Magazine & Saveur Magazine go to: Thick Sliced Applewood Smoked Bacon
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
Harbor in Wales (photo by King of Coleslaw, courtesy of morguefile.com)
The Sustainable Development Commission has found that too many supermarket practices are “unhealthy, unjust and unsustainable” according to an article published by icWales. The Commission is the independent watchdog on sustainable development for the Government of the United Kingdom.
The article says the Commission has declared that the Welsh Assembly Government “must harness the supermarkets’ power if it is to tackle obesity, climate change and the nation’s growing rubbish mountain.”
Professor Tim Lang of the Sustainable Development Commission is quoted as saying, "Today in the era of climate change, oil dependency, looming global water shortage, fish-stock crises, biodiversity and public health challenges, to aim purely for quantity of supply or cheapness at all costs is hopelessly inadequate."
The icWales article says the Commission “calls on the Government to develop an enforceable definition of 'local' food, to promote fair trade standard systems and to work with industry to develop a system of universal sustainability standards.”
If you’d like to read the icWales article cited above go to: Supermarkets must tackle obesity and waste - report
Pacific University (photo by LaRae, courtesy of morguefile.com)
Across the U.S. college students are asking their schools to serve whole and organic foods, purchase locally so as to support local food sheds, and conduct the business of food in an environmentally sustainable manner. Some schools are trying to accommodate the students, but are not always having an easy time of it.
The schools and students face the same difficulties we all do when we try to eat healthier with an eye toward sustainability. Inevitably, we face choices. Sometimes we are asked to decide if we want organic vegetables imported from overseas or locally grown produce raised with pesticides. What if all the ingredients in our favorite artisnal delicacies are not all organic or loca? Do we give them up?
Do you give up foods that are not produced with 100 miles? If you are in New Haven there is no wheat grown within 100 miles and giving up fresh-baked, whole grain bread is not a very appealing option. Seeking the purity of heirloom foods? You may find that wild game birds and grass-fed American Bison are not entirely to your liking.
Still, we'd rather being facing the choices and quandaries like those above than continue supporting an industrial food system that has stripped food of its flavor and healthiness through heavy processing, genetic engineering, poisonous chemicals, and dangerous additives. And it's great to hear that today's students want to challenge the industrial food system and replace it with a healthier and more sustainable system based on family-scale farming and organic principles
If you'd like to read an article from Advertising Age on the challenge faced by college food services go to: College Students Demand 'Organic' Fare
To view previous posts on the topic go to:
1. Rensselaer's Terra Cafe Dishes Up Local and Organic Foods
2. Sustainable Campuses
Farm Fresh Produce (photo by Kevin Connors, courtesy of morguefile.com)
We’ve long advocated using the freshest ingredients you can find at your local farmers market in the recipes we offer, or any meal you might prepare. But if you want to dine on the local and delicious and leave the cooking to an expert, you might find an elegantly prepared dinner at a “farm table” with a menu of delicacies from your local food shed.
Farm tables are movable feasts that offer heirloom foods and organic produce from nearby farmers. Some are presented at well-appointed, outdoor tables right on a farm; others take place at various venues. They are all part of the farm-to-table movement championed by organizations such as Slow Food USA and the Chef’s Collaborative.
The websites of the two organizations explain their purposes. Chefs Collaborative is a growing community of chefs, farmers, fishers, educators, and food lovers dedicated to promoting sustainable cuisine. Slow Food USA envisions a future food system that is based on the principles of high quality and taste, environmental sustainability, and social justice – in essence, a food system that is good, clean and fair.
Farm-to-table restaurants have sprung up throughout the country, making it possible to indulge in a sustainable American feast whenever the urge arises. Those restaurants have caught the attention of culinary schools, which have come to recognize that farm-to-table is not just another passing trend. They see it as part of a lasting cultural shift that has changed the way people think about food and improved the overall quality of American cuisine. To meet the needs and demands of today’s culinary students they’ve launched curriculums in sync with the sustainable food movement.
The movement poses a serious challenge to an industrial food system that has led the country to alarming rates of obesity, diabetes, heart disease, and cancer. It is growing in strength and we're determined to do what we can to see that it succeeds. When it does, we’ll all live healthier and more joyful lives.
To learn more about farm-to-table dining and the sustainable food movement go to:
Slow Food USA
Chefs Collaborative
Market Fresh (photo by Roswitha Schacht, courtesy of morguefile.com)
If the views of today’s culinary students offer clues to the culinary trends of tomorrow we can expect considerations of sustainability to play a major role in tomorrow’s menus. The International Culinary Schools at The Arts Institutes has released a survey of its students that found the chefs of tomorrow want to serve more globally diverse dishes and conduct business in a more environmentally sensitive manner.
Nearly all the responding students (97%) said environmental responsibility will play some role in their culinary careers and more than half said environmentalism is “very important”. Knowing a food’s origins and supporting local farmers was also fundamental. Three out of four are interested in including locally supplied ingredients in their repertoires and more than half want to include organic foods in their ventures.
If the survey is a good indicator, we can expect the influences on future menus will come from an exciting array of cuisines, including Spanish, French, Italian, South American, Thai and Mexican. Most of the students (81%) are considering opening a restaurant during their careers. Eight out of ten would consider specializing in fusion cuisine.
Sounds like tomorrow’s chefs will be serving imaginative menus that will make for some fantastic dining experiences. Adventurous chefs, flavorful food, and a healthier environment are a future we should all embrace.
Marching Band (photo by John MacCooey, courtesy of morguefile.com)
The movement for a healthier and more sustainable food system is changing the way people shop for food in Great Britain. Desires for better health, tastier food, a cleaner environment and livable incomes for family-scale farmers are all playing a part in the trend.
According to an article in Fortune,
The food industry is responding to pressures from environmentalists, consumers and British farmers of beef, sheep and pigs. Stores now promote meats and cheese made in Britain, which are shipped fewer miles, and therefore may generate fewer greenhouse gases than imported food. "It is encouraging that supermarkets are now falling over each other to paint themselves as the 'greenest', the 'most sustainable', or even the 'most responsible'," Peter Kendall, the head of Britain's National Farmers Union, said recently.
At London's vast new Whole Foods Market, “Employees wear organic cotton shirts, packaging is made of compostable sugar cane, and orders can be delivered via motor scooters powered by renewable energy.”
If you’d like to read the Fortune article cited above go to: Britain catches the foodie bug
Pennsylvania Farm (photo by Michelle Kwajafa, courtesy of morguefile.com)
The reasonably well-informed have good reason to prefer organic foods. Many are willing to pay more for them to avoid the health risks of processed foods produced on factory farms, and do something positive for the health of the environment.
Pesticides have been linked to Parkinson’s by multiple studies. Besides pesticides, parents would also like to avoid feeding their children growth hormones, antibiotics, herbicides, and chemical ingredients they cannot recognize or pronounce. People who live near massive factory farms and those who have visited them are understandably upset by the environmental degradation and the treatment of livestock.
We’re convinced that a more sustainable food system would greatly improve the general health and the overall quality of life. We’re not alone. Farmers in the United States and the United Kingdom have been unable to keep up with the rapidly growing demand for organics. For many small, eco-friendly farmers the cost and process of obtaining certifications is itself an obstacle.
Consumers would like to purchase organic foods that are locally grown, but find they must often make a choice. With demand outstripping supply, organic food prices have soared. Many families must consider whether the best foods for their children’s health are within their means.
Alternatives to reliance on a food system that is not serving the best interests of the community are being pursued. Farmers markets are proliferating at an impressive rate. Community gardens are offering a wonderful alternative to a diet of highly processed and unhealthy food. Educational programs are teaching children about growing and cooking healthy foods. Every individual has an opportunity to help these positive trends to flourish wi |
