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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
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 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 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. Iice 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 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 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 spectacular sauces go to any of the following:
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 Fair Trade™ Variety Pack
Robin's Original Chocolate Sauces
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
(Image courtesy of California Asparagus Commission)
Lightly steamed or boiled, fresh asparagus is always a tasty, nutritious side dish. For many foodies the distinctive sweet taste of fresh asparagus heralds springtime as much as budding trees and flowers. Spring is the season for California’s fresh asparagus so now’s the time to get it at its most flavorful.
Since there’s no better time to enjoy fresh asparagus we wanted to provide an additional recipe for it as soon as we could. Lucky for us, the folks at the California Asparagus Commission were at the ready to give us the terrific recipe below. Once we saw it included blue cheese, shallots, and pine nuts we knew we had to give it a try.
Our adaptation of the recipe calls for some favorite ingredients we believe to be almost essential to fine living; great olive oil, artisanal vinegar, and finely crafted cheese. Enjoy!
Ingredients for 6 Servings
• 1 ½ Pound California Asparagus, trimmed
• 1 ½ Tablespoon O Cabernet Vinegar
• 1 ½ Teaspoon finely chopped shallot
• 2 Tablespoons L'Autunno Blend Extra Virgin Olive Oil
• 3 Ounces Buttermilk Blue Cheese, chilled
• 3 Tablespoons pine nuts, toasted
• 1/8 Teaspoon freshly ground pepper
• Salt as needed
Preparation
1. To make vinaigrette, mix vinegar, shallot, 1/8 teaspoon salt, and pepper. Whisk in the olive oil; reserve.
2. Blanch asparagus in a frying pan large enough to hold asparagus spears in one layer. Bring approximately 3 inches of water to a boil. Stir in 1 tablespoon salt. Add asparagus. Cook at a medium boil until fork tender, about 3 minutes, depending on thickness. Drain on paper towel; cool.
3. Recipe can be made ahead to this point. Refrigerate vinaigrette and cooled asparagus, tightly sealed, if serving more than 2 hours later. Return to room temperature before continuing.
4. To assemble, arrange asparagus on a platter; drizzle with vinaigrette. Roll spears to coat with vinaigrette. Shred cheese onto a piece of wax paper, using the small holes of shredder. Evenly sprinkle cheese over asparagus; scatter pine nuts over cheese.
Copyright Courtesy of California Aaparagus Commission
If you'd like to order the artisanal vinegar called for in this recipe go to: O Cabernet Vinegar
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 try this recipe using an outstanding, crafted blue cheese go to: Buttermilk Blue Cheese
To learn more about California asparagus, its healthful benefits, and easy preparation go to: California Asparagus Commission
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
Children Playing on the Beach (© Chris Johnson | Dreamstime.com)
The breakfast cereals that are marketed specifically to children are not as healthy as those developed for adults. That is the conclusion of a new study published in the Journal of the American Dietetic Association.
The researchers looked at 161 cereals between January and February of 2006. They classified 46% of those cereals as being marketed to children. For example, if the packaging contained a licensed character or contained an activity directed at children, the cereal was deemed to be marketed to children.
The authors of the study wrote that, “Compared to nonchildren’s cereals, children’s cereals were denser in energy, sugar, and sodium, but were less dense in fiber and protein.” They also found that, “The majority of children’s cereals (66%) failed to meet national nutrition standards, particularly with respect to sugar content.”
If you’d like to read the study in the Journal of the American Dietetic Association cited above go to: Examining the Nutritional Quality of Breakfast Cereals Marketed to Children
Pasta Ingredients (photo by Scott Liddell, courtesy of morguefile.com)
There are now 7.3 million Americans who maintain a vegetarian-based diet according to a study published by Vegetarian Times. About 1 million of those people are vegans who refrain from eating animal products altogether. It may be surprising that 22.8 million people say they largely follow a vegetarian-inclined diet.
The rising mountain of evidence that a plant-based diet, rich in fresh fruits, vegetables, nuts, and whole grains is far more healthy than a diet heavily laden with animal fats has probably had a significant effect on the country’s eating habits. Environmental and food safety concerns, and horrific reports on the suffering of animals caught in the processes of industrial farming have certainly had their effects as well.
The pursuit of good health, a clean environment, and humane reactions to the mistreatment of animals are undoubtedly strong motivators, but we can’t help thinking that the development of vegetarian cooking as ever more flavorful is also part of the story. Millions of Americans have savored well-seasoned dishes made of thoughtfully combined vegetarian ingredients that have been cooked with care.
More than once we’ve heard a dinner companion who has just swooned over such a dish indicate that they’re ready to eat vegetarian if they can continue eating such delicious meals. Though the vast majority of Americans have not made a full conversion to a plant-based diet, we’re noticing a growing number of meat-eaters are increasingly working vegetarian fare into their diets.
If you’d like to view the publication that published the study cited above go to: Vegetarian Times
Fresh Asparagus (photo by Jason Webber, courtesy of morguefile.com)
Red azaleas, brilliant pink cherry blossoms, white dogwoods, bright yellow forsythia, Nature’s putting on her annual spring spectacule across the nation. The season is a glorious feast for the eyes, but for foodies it’s also peak season for getting a taste of fresh asparagus!
Lightly steamed or boiled, fresh asparagus is always a tasty, nutritious side dish, but getting it at its freshest is critical. Asparagus has a high natural sugar content. Once it is harvested the sugar immediately begins turning to starch and the spears lose their sweet flavor. If you don’t have the time or the gardening skills to grow your own, your best bet is to get it fresh from a farmer you trust.
Below is a recipe with a splendid mix of ingredients, and bound tobe a hit with ardent asparagus lovers. It has the added benefit of being fairly easy to prepare. When it is done well an asparagus dish fit for a gourmet feast will be the result. After our friends at the Stella Cadente Olive Oil Company in beautiful Mendocino, California modified a recipe from the book, "From Earth to Table" by John Ash, we made a couple changes ourselves to come up with this one. Get some crusty, fresh-baked bread to have with it and enjoy!
Ingredients
• 1 Pound slender asparagus, diagonally cut into 3 inch pieces
• ½ Pound fusilli or other shaped dry pasta
• ½ Cup Stella Cadente Meyer Lemon Olive Oil
• ½ Cup Stella Cadente L'Autunno Extra Virgin Olive Oil
• 2 Tablespoon slivered garlic
• ½ Cup dry white wine (a Pinot Grigio or Sauvignon Blanc)
• 1 Large roasted red bell pepper and cut into ½ inch pieces
• 1 Large roasted yellow bell pepper and cut into ½ inch pieces
• 1 Cup seeded & slivered plum tomatoes
• ¼ Cup coarsely chopped fresh basil
• 2 Teaspoons chopped fresh mint O Olive Ginger Rice Wine Vinaigrette (see recipe below)
• Sea salt & freshly ground black pepper to taste
• ½ Pound smoked mozzarella cheese, sliced into thin rounds
• ¼ Pound paper-thin slices of proscuitto or hot coppa salami
• Garnish: Fresh basil sprigs
Directions:
1. In a large pot of lightly salted boiling water, blanch the asparagus until crisp-tender, about 2 to 3 minutes. Using a skimmer, remove asparagus from pot and immediately run cold water over it to stop the cooking. Drain and set aside.
2. Return the asparagus water to boil. Add the pasta to the pot and cook until just al dente. Drain the pasta and immediately run cold water over it to stop the cooking. Drain, transfer to a large bowl, and toss with 2 tablespoons of Stella Cadente L'Autunno Extra Virgin Olive Oil.
3. In a small saute pan, heat the remaining L'Autunno Extra Virgin Olive and saute the garlic over low heat until soft, but not brown. Add the wine and increase the heat to moderate. Cook 3 to 4 minutes or until most of the wine has evaporated.
4. Combine the pasta with the asparagus, roasted peppers, tomatoes, basil, and mint. Add the garlic and wine mixture. Toss to combine. Add enough of the O Olive Ginger Rice Vinaigrette to coat the ingredients thoroughly. Season with salt and pepper to taste.
5. Serve the pasta surrounded by the mozzarella and prosciutto. Garnish with the basil sprigs.
Sweet Rice Wine Vinaigrette
Ingredients
• ¼ Cup O Olive Ginger Rice Vinegar
• ½ Teaspoon sea salt
• 1 Teaspoon B.R. Cohn Stone Ground Mustard
• 2 Teaspoon light-brown sugar
• 1 Teaspoon minced garlic
• ½ Cup Stella Cadente Meyer Lemon Olive Oil
• Fresh ground pepper to taste
Preparation
1. In a medium bowl, whisk all the ingredients together.
For a fine wine pairing, the smoky mozzarella beautifully plays off a fruity California Chardonnay.
To order Stella Cadente’s world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
To purchase the award-winning lemon oil called for in this recipe go to: Meyer Lemon Olive Oil
If you'd like to order the artisanal rice vinegar called for in this recipe go to: Ginger Rice Vinegar
You also want to try this one using a truly great gourmet mustard from B.R. Cohn: Stone Ground Mustard
Fresh Lettuce (photo by César Porto Vence, courtesy of moreguefile.com)
If we’ve got it right, the conventional wisdom on prostate cancer offers older American men some bad news and some not-so-bad news. The bad news is that you’re very likely to develop prostate cancer in your senior years. The not-so-bad news is that it develops very slowly and early detection makes complete recovery a near certainty.
New research results from the European Prospective Investigation into Cancer and Nutrition (EPIC) suggest that preventing it altogether is more likely if your diet contains a healthy amount of leafy green vegetables such as lettuce, broccoli, and spinach because they are especially rich in vitamin K2.
An article in Food Production Daily says the findings are based on data from 11,319 men taking part in the EPIC. One highlight of the study perfomed by Katharina Nimptsch, Sabine Rohrmann and Jakob Linseisen of the German Cancer Research Centre in Heidelberg is that the beneficial effect occurs at nutritional doses.
The article quotes Cees Vermeer, PhD as commenting, "The anti-tumor effect of K2 vitamins has been suggested in several other (mainly Japanese) papers; in most cases these papers were based on smaller numbers, however.”
The new study adds to a growing body of science supporting the potential health benefits of vitamin K, most notably for bone and blood health, but also linked to improved skin health.
If you’d like to read the article in Food Production Daily cited above go to: Vitamin K2 linked to lower prostate cancer risk
 
Mom was right. Breakfast is the most important meal of the day. The recipe below will get your day off to a healthy start and may just be the most delicious of the day too. We get our Old Fashioned Buckwheat Pancake Mix from the folks at New Hope Mills in upstate New York. The Weed family mills flour the same way it has been done at New Hope Mills since 1837, powered by a water wheel that leaves the skies clear and the water clean.
Any product 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. When the family began Schoolyard Sugarbush to make pure maple syrup they had already been making pancake mix for three generations. It seems doing things the sustainable way makes a difference in a number of ways, because their products are the best-tasting we’ve ever found.
Ingredients for 4 Servings
• 2 Cups Old Fashioned Buckwheat Pancake Mix
• 2/3 Cup Fresh Blueberries
• 1 ¾ Cup Water
• 4 Tablespoons Canola Oil
• 100% Pure Organic Maple Syrup
• 4 Tablespoons Butter
Preparation
1. Combine the Old Fashioned Buckwheat Pancake Mix with the water and 2 tablespoons of canola oil into a smooth batter.
2. Grease a well-seasoned griddle with 2 tablespoons of canola oil and remove excess oil with a paper towel.
3. Heating the griddle to the right temperature is critical for successful pancakes. It must be hot enough that water droplets dance on the skillet and a small trace of smoke rises from it, but not be any hotter. If it is too hot wipe with a wad of wet paper towels, then allow the griddle to smoke before proceeding.
4. Spoon the batter on to the griddle to make eight 3 to 4 inch pancakes.
5. Place Fresh Blueberries about one inch apart from each other and ½ inch from the edge of each pancake.
6. Allow pancakes to cook until golden brown (usually 30 to 60 seconds), then flip.
7. Serve with butter and 100% Pure Organic Maple Syrup
If you’d like to purchase some of the pancake mix called for in this recipe go to: Old Fashioned Buckwheat Pancake Mix
If you’d like to purchase some Maple Syrup fit for the finest of breakfasts go to: 100% Pure Organic Maple Syrup
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
Organic Maple Syrup (Image courtesy of Schoolyard Sugarbush)
New York State’s maple syrup producers are getting ready to open their sugarhouses for the Annual Maple Weekend on March 29th and 30th, from 10:00 am to 4:00 pm. About 110 maple producers across New York will be hosting open houses for the public to see maple production. The event is free to the public, a wonderful family outing in the country.
Participants will be boiling sap into maple syrup and many will demonstrate the making of maple products. Visitors can sample and purchase the maple products. Some of the sugarhouses will provide a variety of other activities to make your visit memorable. There are participating maple producers in 38 counties, including Schoolyard Sugarbush in Cayuga County (Phone:315-567-9900) .
The U.S. Department of Agriculture lists New York as the second-largest maple producing state after Vermont. New York’s 1,500 maple producers account for 18% of the syrup consumed in the U.S. The economic impact was an estimated $32 million in 2006. According to the N.Y. Agricultural Statistics Service it took almost 43 gallons of sap to make one gallon of syrup in 2006. Nationwide, more than a million gallons of maple syrup will likely be made this spring.
For more information on Maple Weekend locations and activities go to: Maple Weekend is a Family Event
If you can’t make it to a sugarhouse but would like to purchase some of Upstate New York's fine syrup go to:
100% Pure Organic Maple Syrup
Fresh Strawberries (© Image courtesy of USDA)
The USDA’s Agricultural Research Service is reporting some impressive work from molecular biologist Susan J. Zunino and her colleagues on the ability of natural chemicals found in foods and seasonings to kill leukemia cells in a test tube.
According to the article published in the March 2008 issue of Agricultural Research magazine:
Zunino’s investigations provide some new clues about how phytochemicals attack cancer cells. She has studied carnosol from rosemary, curcumin from turmeric, resveratrol from grapes, and ellagic acid, kaempferol, and quercetin in strawberries. The work demonstrated the ability of these phytochemicals to kill the acute lymphoblastic leukemia cells and also suggested ways in which the compounds might do that.
There is a great deal that scientists don’t understand about why certain compounds found in plant foods are able to protect healthy cells and destroy harmful ones. Dr. Zunino is continuing her work with David H. Storms, and Charles B. Stephensen at the USDA-ARS Western Human Nutrition Research Center to provide more answers.
While we’re waiting for more specific answers from the scientists a daily diet that includes lots of fresh fruits and vegetables is a pretty smart choice for staying healthy.
If you’d like to read the article from Agricultural Research cited above go to: How Plants Protect Us:Unmasking the Secret Power of Phytochemicals
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
Wheat Crop (photo by Anne-Mette Jørsfeldt, courtesy of morguefile.com)
If you haven’t yet worked whole grains into your regular diet it’s time you did. In just the latest news about the health benefits of whole grain, Yahoo! News has posted a report from Reuters Health indicating that losing weight by filling up on whole grains can lead to a healthier heart.
In a study of obese adults, researchers from the Pennsylvania State University found that those who increased their whole-grain intake shed more belly fat and reduced inflammation in the blood vessels. Both abdominal fat and blood vessel inflammation are linked to heart attack and stroke.
The Reuters Health story quotes Dr. Penny Kris-Etherton, the senior researcher on the study, as stating, "This is the first clinical study to prove that a diet rich in whole grains can lead to weight loss and reduce the risk of several chronic diseases."
Whole grains retain valuable nutrients and fibers that get stripped out of the white flour baked into white bread. The rich flavor texture of whole wheat gets eliminated as well. Similarly, brown rice is a whole grain choice, while white rice is not.
The really good news is that whole grain foods can be delicious. Try oatmeal with fresh fruit, cinnamon, and a teaspoon of honey. Fresh-baked, whole grain semolina bread is a wonderful accompaniment to a favorite salad. Mushroom & barley soup is a tasty way to get some whole grains without any animal fat. Whole grain pasta with a tomato sauce seasoned (garlic, oregano, basil, etc.) to your taste and served with steamed broccoli, spinach, or green beans is a terrific meal. Squeeze a little fresh lemon and grind some black pepper on those veggies.
A lot of people are delighted to learn that popcorn is a whole grain!
If you’d like to read the Reuters Health article cited above go to: Whole grains may curb belly fat, inflammation
To view previous posts on the topic go to:
1. Whole Grains Battle Heart Disease & Stroke
2. Whole Grains for a Healthy Heart
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