This form is open to Local Food Club members only. Please do not submit orders using this form if you are not a member of the Local Food Club.
Orders must be submitted by 5:00 PM, Saturday, December 1.
This form is in pilot mode...I will notify you by email after I receive your order. If you do not get an email from me within 24 hours confirming receipt of your order, please let me know. SCROLL DOWN TO VIEW FORM>>>
Monday, November 26
Tuesday, November 20
December Farm Run Producers
Pick-up for the December farm runs will take place on Saturday, December 8 from 9:30 - 11:00 AM at the Bradford Store. If you are unable to come, consider using the comment feature to see if someone from the group can pick up on your behalf. (Or you can send a friend or neighbor in your stead.)
The December farm run will include these farms:
The December farm run will include these farms:
Natalie & Cassie made recent news with their successful effort to bring Alice Waters to Charlotte. Working 10 acres in nearby Denver, NC, they raise chicken, pork, and shitake mushrooms. Their animals are raised on pasture which are not treated with chemical fertilizers or herbicides. Animal diets are free from hormones, antibiotics, and meat byproducts. Natalie ensures the animals are safe, free from stress, and able to behave naturally.
- Pork (various cuts)
Located on 10 acres in Gaston County, Art Duckworth's farm is a fabulous example of small farming done right. Art's animals are pastured; during my visit his pigs rooted in the woods, cows cooled off in the pond, and chickens ran to and fro picking insects from the dirt. His meats are very lean and free from antibiotics, hormones, steroids, chemical additives and animal proteins.
- Fully-cooked boston butts (hickory smoked for 8 hours)
- Black Angus Beef (various cuts)
- Eggs (limited supply)
BirdBrain Ostrich Ranch is a small farm with approximately 50 ostrich of various ages on the farm at any time. Pat Roberts's livestock is raised chemical free, without steroids or growth hormones.
Ostrich is a red poultry with a texture and appearance very much like that of beef and venison. Ostrich steak can be prepared as any fine red meat, and is always great on the grill! Ground ostrich is a great alternative for reducing fat and cholesterol in any of your favorite recipes for meat loaf, tacos, and burgers.
- Ostrich (various cuts)
Dodge Lodge Farm uses only natural and organic growing methods in Guilford County. There are three other farming operations partnering with Dodge LodgeFarm to meet consumer demand- one in Southwestern Virginia, co-managed by Mike Causey's brother and the other two in eastern North Carolina in Wayne and Duplin Counties, managed by the Rose and Cox families. These vegetables and fruits outside the Dodge Lodge Farm Guilford County location are not totally organic but they are pesticide free and deliciously farm fresh and heart healthy. All farm operations involved with Dodge Lodge Farm are moving toward 100% Organic Certification.
- Vegetables
- Greens
- Apples
Small family farm located in the northeast corner of Iredell County that goes by the motto, "Good, Honest, Low-Tech Food," which means in part that they don't use any synthetic fertilizers or pesticides. Eric and Melissa Brown believe in locally grown food, grown with local resources, local know-how, and personal attention.
- Vegetables
- Greens
- Dried Shitake Mushrooms
- Honey
Monday, November 19
Local Foods for the Holidays
We tasted over twenty different foods at the gathering on Saturday. We featured foods that would serve you well during holiday entertaining or gift-giving.
Here's the list:
Apple Orchard Farm Boston Butt
Fully cooked boston butts (hickory smoked for 8 hours) for Christmas come with a pint of BBQ sauce and will feed up to 15 people. Send email to Art Duckworth at appleorchardfarm@bellsouth.net by December 18 for pickup at his farm before Christmas. Farm is located in Stanley, about 25 miles west of Bradford Store.
Grateful Growers Uncured Ham
Available as 3-pound boneless roasts these are great for slicing. Coat the entire roast with a blend of favorite seasonings and cook the ham at 225° for about an hour a pound (or to 160 degrees internal temperature). For more recipes, visit http://www.ggfarm.com/, "Cooking Our Food". Fresh (uncured) Ham - $4.50/lb. Order through the Local Food Club’s December farm run to have delivered the first week in December. Call 828-234-5182 to pick up your order by appointment at the farm, located in Denver, NC, about 25 miles northwest of the Bradford Store.
Meadow Creek Grayson
Reminiscent of an Italian Taleggio or French Livarot, this cheese stands well on its own but is also excellent with bread or dried fruit. As a dessert course, serve lightly drizzled with honey. Also pairs well with a full-bodied white wine or a light red, but also with dessert wines. Kim has small quantity available for sale at the Bradford Store. Or order from the farm: minimum order before shipping charges are applied is $20.00. Call 1-888-236-0622 to order. Last day to order is December 17 for Christmas delivery. Shipping from Galax, VA. The local food club will order from Meadow Creek in December if there is sufficient interest.
Meadow Creek Appalachian
This cheese has a gentle, buttery taste with earthy undertones and citrus notes. It can be used in a variety of dishes, and is excellent on a cheese plate or with bread. Pair with Pinot Blanc or Pinot Grigio. Kim has small quantity available for sale at the Bradford Store. Or order from the farm: minimum order before shipping charges are applied is $20.00. Call 1-888-236-0622 to order. Last day to order is December 17 for Christmas delivery. Shipping from Galax, VA. The local food club will order from Meadow Creek in December if there is sufficient interest.
Meadow Creek Mountaineer
Styled after the traditional alpine cheeses, this has a smooth supple texture and a natural brushed rind. It is aged a minimum of six months, giving it a concentrated flavor, toasted and nutty with a hint of butterscotch. Kim has small quantity available for sale at the Bradford Store. Or order from the farm: minimum order before shipping charges are applied is $20.00. Call 1-888-236-0622 to order. Last day to order is December 17 for Christmas delivery. Shipping from Galax, VA. The local food club will order from Meadow Creek in December if there is sufficient interest.
Meadow Creek Whitetop
Surface ripened with a tender, downy white rind, this cheese has an ivory-colored paste with a velvety, fudgy texture and delicate tangy flavor. This cheese is excellent with crusty bread, honey, or a sweet breakfast pastry. Kim has small quantity available for sale at the Bradford Store. Or order from the farm: minimum order before shipping charges are applied is $20.00. Call 1-888-236-0622 to order. Last day to order is December 17 for Christmas delivery. Shipping from Galax, VA. The local food club will order from Meadow Creek in December if there is sufficient interest.
Yellow Branch Farmstead Cheese
This cheese has a mild, buttery, full-bodied flavor that goes well with many foods. It is equally suitable as a dessert cheese and pairs well with fresh or dried fruit. It melts wonderfully and can be grated when chilled. The cheese has a long shelf life if kept in the refrigerator and wrapped properly. Kim has small quantity available for sale at the Bradford Store. Or order from the farm: will cut and wrap to order and ship with a gift card. Deadline for Christmas orders is December 1. Orders can be emailed (mail@yellowbranch.com) or called in (828-479-6710). Shipping from Robbinsville, NC. The local food club will order form Yellow Branch in December if there is sufficient interest.
Yellow Branch Pepper Cheese
Award winning, this is made with jalapeno peppers organically grown in our garden and ripened to a bright red. The peppers add a spicy, piquant flavor. Kim has small quantity available for sale at the Bradford Store. Or order from the farm: will cut and wrap to order and ship with a gift card. Deadline for Christmas orders is December 1. Orders can be emailed (mail@yellowbranch.com) or called in (828-479-6710). Shipping from Robbinsville, NC. The local food club will order form Yellow Branch in December if there is sufficient interest.
Yellow Branch Holiday Tomato Basil Cheese
This cheese is made with fresh basil and dried tomatoes organically grown in the vegetable garden and adds a delicate tomato basil flavor to the creamy cheese. And it’s red and green for the holidays! Kim has small quantity available for sale at the Bradford Store. Or order from the farm: will cut and wrap to order and ship with a gift card. Deadline for Christmas orders is December 1. Orders can be emailed (mail@yellowbranch.com) or called in (828-479-6710). Shipping from Robbinsville, NC. The local food club will order form Yellow Branch in December if there is sufficient interest.
Goat Lady Dairy Smoky
This smoked cheese is formed and dried into a round and then smoked over pecan wood logs. Creamy white on the inside and toasty brown on the outside this tangy cheese must be tasted to be understood. Great as a snack with crackers or use it grated over hot steamed vegetables or pasta. Goat Lady Dairy does not ship, but orders can be placed through Kim at the Bradford Store.
Goat Lady Dairy Feta
This tangy cheese is saltier and drier than Fromage or logs and is delicious used in salads, pasta, pizza. Goat Lady Dairy does not ship, but orders can be placed through Kim at the Bradford Store.
Split Creek Cranberry Walnut Cheese Ball
Made from Fromage Blanc flavored with cranberries and coated with walnuts, cheese balls are approximately 8-10 ounces. Serve as a dessert or appetizer. Order by phone at (864) 287-3921 or online through their website. Cheeses are available on a year-round basis at the farm or by shipment. Ship by UPS from Anderson, SC.
Barnwell Apple Cider
Odell Barnwell & Sons in Hendersonville blends several varieties of apples to make a deliciously sweet cider. This cider is not fermented, so it must be kept refrigerated. Excellent served warm or cold. Order through the Kim at the Bradford Store. Should be available through Christmas.
CounterCulture Coffee
Certified Organic •Shade-Grown • This year’s crop from our close friends at the La Trinidad shows the wonderful chocolate characteristic that defines this coffee. Available through Grateful Growers; can be picked up on local food club runs.
Homeland Creamery Eggnog
Thick and creamy, this is the holiday treat offered by Homeland Creamery. Their happy cows produce delicious eggnog, which yields happy people! Order through Kim at the Bradford Store. Should be available through Christmas.
Imladris Farm Shitake Dip
Walt and crew grow shitake mushrooms on their farm in Fairview, NC. They process these mushrooms into an easy-to-make dip. Just add sour cream or yogurt and salt to taste. Order through Kim at the Bradford Store.
Split Creek Fudge
Entered in national competition three times, this fudge has won three gold medals. Fudge is available in four flavors: Walnut, Pecan, Peanut Butter, and Plain. Order by phone at (864) 287-3921 or online through their website. Cheeses are available on a year-round basis at the farm or by shipment. Ship by UPS from Anderson, SC.
Yah’s Best Cranberry Salsa
Suzanne Crawford makes delicious salsa year-round, but her cranberry salsa really stands out during the holidays. This dip has medium heat and a sweet, cinnamon cranberry twist. Order through Kim at the Bradford Store.
Here's the list:
Apple Orchard Farm Boston Butt
Fully cooked boston butts (hickory smoked for 8 hours) for Christmas come with a pint of BBQ sauce and will feed up to 15 people. Send email to Art Duckworth at appleorchardfarm@bellsouth.net by December 18 for pickup at his farm before Christmas. Farm is located in Stanley, about 25 miles west of Bradford Store.
Grateful Growers Uncured Ham
Available as 3-pound boneless roasts these are great for slicing. Coat the entire roast with a blend of favorite seasonings and cook the ham at 225° for about an hour a pound (or to 160 degrees internal temperature). For more recipes, visit http://www.ggfarm.com/, "Cooking Our Food". Fresh (uncured) Ham - $4.50/lb. Order through the Local Food Club’s December farm run to have delivered the first week in December. Call 828-234-5182 to pick up your order by appointment at the farm, located in Denver, NC, about 25 miles northwest of the Bradford Store.
Meadow Creek Grayson
Reminiscent of an Italian Taleggio or French Livarot, this cheese stands well on its own but is also excellent with bread or dried fruit. As a dessert course, serve lightly drizzled with honey. Also pairs well with a full-bodied white wine or a light red, but also with dessert wines. Kim has small quantity available for sale at the Bradford Store. Or order from the farm: minimum order before shipping charges are applied is $20.00. Call 1-888-236-0622 to order. Last day to order is December 17 for Christmas delivery. Shipping from Galax, VA. The local food club will order from Meadow Creek in December if there is sufficient interest.
Meadow Creek Appalachian
This cheese has a gentle, buttery taste with earthy undertones and citrus notes. It can be used in a variety of dishes, and is excellent on a cheese plate or with bread. Pair with Pinot Blanc or Pinot Grigio. Kim has small quantity available for sale at the Bradford Store. Or order from the farm: minimum order before shipping charges are applied is $20.00. Call 1-888-236-0622 to order. Last day to order is December 17 for Christmas delivery. Shipping from Galax, VA. The local food club will order from Meadow Creek in December if there is sufficient interest.
Meadow Creek Mountaineer
Styled after the traditional alpine cheeses, this has a smooth supple texture and a natural brushed rind. It is aged a minimum of six months, giving it a concentrated flavor, toasted and nutty with a hint of butterscotch. Kim has small quantity available for sale at the Bradford Store. Or order from the farm: minimum order before shipping charges are applied is $20.00. Call 1-888-236-0622 to order. Last day to order is December 17 for Christmas delivery. Shipping from Galax, VA. The local food club will order from Meadow Creek in December if there is sufficient interest.
Meadow Creek Whitetop
Surface ripened with a tender, downy white rind, this cheese has an ivory-colored paste with a velvety, fudgy texture and delicate tangy flavor. This cheese is excellent with crusty bread, honey, or a sweet breakfast pastry. Kim has small quantity available for sale at the Bradford Store. Or order from the farm: minimum order before shipping charges are applied is $20.00. Call 1-888-236-0622 to order. Last day to order is December 17 for Christmas delivery. Shipping from Galax, VA. The local food club will order from Meadow Creek in December if there is sufficient interest.
Yellow Branch Farmstead Cheese
This cheese has a mild, buttery, full-bodied flavor that goes well with many foods. It is equally suitable as a dessert cheese and pairs well with fresh or dried fruit. It melts wonderfully and can be grated when chilled. The cheese has a long shelf life if kept in the refrigerator and wrapped properly. Kim has small quantity available for sale at the Bradford Store. Or order from the farm: will cut and wrap to order and ship with a gift card. Deadline for Christmas orders is December 1. Orders can be emailed (mail@yellowbranch.com) or called in (828-479-6710). Shipping from Robbinsville, NC. The local food club will order form Yellow Branch in December if there is sufficient interest.
Yellow Branch Pepper Cheese
Award winning, this is made with jalapeno peppers organically grown in our garden and ripened to a bright red. The peppers add a spicy, piquant flavor. Kim has small quantity available for sale at the Bradford Store. Or order from the farm: will cut and wrap to order and ship with a gift card. Deadline for Christmas orders is December 1. Orders can be emailed (mail@yellowbranch.com) or called in (828-479-6710). Shipping from Robbinsville, NC. The local food club will order form Yellow Branch in December if there is sufficient interest.
Yellow Branch Holiday Tomato Basil Cheese
This cheese is made with fresh basil and dried tomatoes organically grown in the vegetable garden and adds a delicate tomato basil flavor to the creamy cheese. And it’s red and green for the holidays! Kim has small quantity available for sale at the Bradford Store. Or order from the farm: will cut and wrap to order and ship with a gift card. Deadline for Christmas orders is December 1. Orders can be emailed (mail@yellowbranch.com) or called in (828-479-6710). Shipping from Robbinsville, NC. The local food club will order form Yellow Branch in December if there is sufficient interest.
Goat Lady Dairy Smoky
This smoked cheese is formed and dried into a round and then smoked over pecan wood logs. Creamy white on the inside and toasty brown on the outside this tangy cheese must be tasted to be understood. Great as a snack with crackers or use it grated over hot steamed vegetables or pasta. Goat Lady Dairy does not ship, but orders can be placed through Kim at the Bradford Store.
Goat Lady Dairy Feta
This tangy cheese is saltier and drier than Fromage or logs and is delicious used in salads, pasta, pizza. Goat Lady Dairy does not ship, but orders can be placed through Kim at the Bradford Store.
Split Creek Cranberry Walnut Cheese Ball
Made from Fromage Blanc flavored with cranberries and coated with walnuts, cheese balls are approximately 8-10 ounces. Serve as a dessert or appetizer. Order by phone at (864) 287-3921 or online through their website. Cheeses are available on a year-round basis at the farm or by shipment. Ship by UPS from Anderson, SC.
Barnwell Apple Cider
Odell Barnwell & Sons in Hendersonville blends several varieties of apples to make a deliciously sweet cider. This cider is not fermented, so it must be kept refrigerated. Excellent served warm or cold. Order through the Kim at the Bradford Store. Should be available through Christmas.
CounterCulture Coffee
Certified Organic •Shade-Grown • This year’s crop from our close friends at the La Trinidad shows the wonderful chocolate characteristic that defines this coffee. Available through Grateful Growers; can be picked up on local food club runs.
Homeland Creamery Eggnog
Thick and creamy, this is the holiday treat offered by Homeland Creamery. Their happy cows produce delicious eggnog, which yields happy people! Order through Kim at the Bradford Store. Should be available through Christmas.
Imladris Farm Shitake Dip
Walt and crew grow shitake mushrooms on their farm in Fairview, NC. They process these mushrooms into an easy-to-make dip. Just add sour cream or yogurt and salt to taste. Order through Kim at the Bradford Store.
Split Creek Fudge
Entered in national competition three times, this fudge has won three gold medals. Fudge is available in four flavors: Walnut, Pecan, Peanut Butter, and Plain. Order by phone at (864) 287-3921 or online through their website. Cheeses are available on a year-round basis at the farm or by shipment. Ship by UPS from Anderson, SC.
Yah’s Best Cranberry Salsa
Suzanne Crawford makes delicious salsa year-round, but her cranberry salsa really stands out during the holidays. This dip has medium heat and a sweet, cinnamon cranberry twist. Order through Kim at the Bradford Store.
Wish We Got Milk?
As many of you know, one of the big challenges for eating locally in this area is access to local milk. While we may be see dairy farms here and there, only a handful in the state actually have bottling facilities. Our closest dairy with a bottling facility is Homeland Creamery, which is where the Bradford Store gets its milk. It's located in Julian, in Guilford County, about 1.5-2 hours away.
During the last few weeks, I've established a relationship with a dairy farmer about 15 miles away that is interested in opening a bottling facility. This is an enormous enterprise, requiring an entirely separate business plan and operation on top of the labor-intensive work of managing the milk production.
Add to this the cost of equipment: well over $300,000. This upfront capital outlay is a giant obstacle to dairy farmers who dream of getting fairly paid for their product. I just learned at a conference that NC dairy farmers are underpaid for their milk, because the state runs a dairy deficit that requires milk to be imported from out of state, at the expense of its own dairy farmers. In addition, the farmer does not know what price the milk will yield until 2 to 6 weeks after the milk has left the farm.
I'm looking for ways to help this local farmer get his bottling operation up and running sooner rather than later. Some suggestions I've gotten so far include soliciting private investors and signing pledges of intent to purchase his milk (to use when approaching banks for loans). I'm interested in hearing what you all think about this topic...I think it would be a tremendous asset for us as a community to have access to fresh, (did I mention he's certified organic?) local milk.
Thoughts?
During the last few weeks, I've established a relationship with a dairy farmer about 15 miles away that is interested in opening a bottling facility. This is an enormous enterprise, requiring an entirely separate business plan and operation on top of the labor-intensive work of managing the milk production.
Add to this the cost of equipment: well over $300,000. This upfront capital outlay is a giant obstacle to dairy farmers who dream of getting fairly paid for their product. I just learned at a conference that NC dairy farmers are underpaid for their milk, because the state runs a dairy deficit that requires milk to be imported from out of state, at the expense of its own dairy farmers. In addition, the farmer does not know what price the milk will yield until 2 to 6 weeks after the milk has left the farm.
I'm looking for ways to help this local farmer get his bottling operation up and running sooner rather than later. Some suggestions I've gotten so far include soliciting private investors and signing pledges of intent to purchase his milk (to use when approaching banks for loans). I'm interested in hearing what you all think about this topic...I think it would be a tremendous asset for us as a community to have access to fresh, (did I mention he's certified organic?) local milk.
Thoughts?
NC Agricultural Development and Farmland Preservation Trust Fund
I attended a workshop today in Concord on agricultural development and farmland preservation. The general legislature allocated $8 million in grant money for agricultural development projects and conservation easements. The deadline for grant applications is December14. The primary applicant must be a county agency or a non-profit conservation group. Please pass along to any interested parties.
http://www.ncadfp.org/
http://www.ncadfp.org/
Friday, November 16
Slow Food
non-profit, eco-gastronomic member-supported organization that was founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.
The group has more than 80,000 members worldwide, including a large contingent right here in the USA. Members meet in local chapters called convivia, which are volunteer-led, and highly individualized to the local area. We are fortunate to have seven convivia in North Carolina, including Charlotte and Greensboro.
A significant component of many Slow Food convivia is a focus on eating locally, and preserving local food tastes and traditions. Consider joining a Slow Food convivium as a part of your locavore development!
Thursday, November 15
November Educational Event: Local Food Tasting
LFC members and their families are invited to join us for a
Local Holiday Food Tasting
Saturday, November 17
4:00 PM -5:30 PM
The Bradford Store
(come early if you plan to shop...the store closes at 4)
Regrets only to Christy Shi via email (or post them here).
What Does "Grass Fed" Mean?
Or, why it is important to know your how your local farmer interprets "grass-fed".
http://jimhightower.com//node/6253
High points: The FDA has created a new "grass fed" label. Unfortunately, it's not what it implies, and the consumer should not be fooled.
Thanks, Brian!
http://jimhightower.com//node/6253
High points: The FDA has created a new "grass fed" label. Unfortunately, it's not what it implies, and the consumer should not be fooled.
Thanks, Brian!
Sunday, November 11
Vegetable Pick-Up
I'll be delivering vegetables you all ordered to the Bradford Store tonight at 5. If you aren't able to make it, and haven't already communicated that to me, please call my mobile at 704-779-3254 sometime after noon.
Look forward to seeing you this afternoon!
Look forward to seeing you this afternoon!
Thursday, November 8
How Does it Taste?
I'm sitting here sipping on a mug of warm Happy Cow milk. Thinking about how I'm going to prepare that ground lamb I just bought. Maybe serve it with some of the Split Creek feta. And finish with some fudge. Mmmm. Fudge.
But I'm also wondering what you all are doing with your local food. What cooking ideas do you have to share?
Several people expressed interest in learning cooking techinques...we all have something to contribute...please share what you know.
Some of you bought things you might not normally buy because you're adventuring. What have you discovered?...any newfound likes?
But I'm also wondering what you all are doing with your local food. What cooking ideas do you have to share?
Several people expressed interest in learning cooking techinques...we all have something to contribute...please share what you know.
Some of you bought things you might not normally buy because you're adventuring. What have you discovered?...any newfound likes?
What a Whirlwind!
As each of you who came by to pick up this evening can attest, there was a whirlwind of activity in doling out the good stuff tonight. We learned a lot in the process and I greatly appreciate your patience!
Each of the farmers I visited with today expressed their deep appreciation for the support your orders give them. It's been a very hard year for our local farms between the drought and the increased feed costs due to the rising price of corn. One farm shared that they are having to cut back production as a result; another indicated that they won't be able to give raises to their staff this year. So the support that we as a group bring to these farms is greatly valued, both from an economic and a morale standpoint. Todays' runs brought about $2200 to our local farm community. Thank you for your support of their hard efforts.
I'd also like to give a special thanks to Leslie and Phillips Bragg. They went above and beyond with their volunteerism tonight...even hired a sitter so that they could run around in the cold doing math problems in the dark. Thank you both so much.
If you found that you had a problem with your order that we did not address at pick-up, please let me know via email and we'll figure out how to resolve it.
Each of the farmers I visited with today expressed their deep appreciation for the support your orders give them. It's been a very hard year for our local farms between the drought and the increased feed costs due to the rising price of corn. One farm shared that they are having to cut back production as a result; another indicated that they won't be able to give raises to their staff this year. So the support that we as a group bring to these farms is greatly valued, both from an economic and a morale standpoint. Todays' runs brought about $2200 to our local farm community. Thank you for your support of their hard efforts.
I'd also like to give a special thanks to Leslie and Phillips Bragg. They went above and beyond with their volunteerism tonight...even hired a sitter so that they could run around in the cold doing math problems in the dark. Thank you both so much.
If you found that you had a problem with your order that we did not address at pick-up, please let me know via email and we'll figure out how to resolve it.
Tuesday, November 6
Locavore Pledge
Thanks to club member Brian Little for the following:
From Tennessee Locavore (http://tnlocavore.typepad.com/), a slightly modified version of the Locavore's Pledge.
Local first.
From Tennessee Locavore (http://tnlocavore.typepad.com/), a slightly modified version of the Locavore's Pledge.
Local first.
If not locally produced, then organic.
If not organic, then family farm.
If not family farm, then local business.
If not local business, then Fair Trade.
Sunday, November 4
Corn ethanol takes more energy than it makes
I had brunch today with family and friends. We started talking about ethanol and how its production has an impact on agriculture. One friend asked why more people didn't know about the serious drawbacks of ethanol and its negative impact. Thought I would share with you all the article I shared with my friend...
http://www.newfarm.org/news/2005/0705/070705/ethanol.shtml
http://www.newfarm.org/news/2005/0705/070705/ethanol.shtml
A Homegrown Festival
Excerpted from New Farm Newsletter October 18, 2007.
"Farm Aid brought 100-percent local, organic, humanely raised and family-farm generated food for its concessions in 2007. Besides serving up local, sustainably produced food to the crowd of 25,000, all vendors used compostable containers. Farm Aid volunteers at every refuse station made sure the right items went into the right receptacles. "
http://www.newfarm.org/features/2007/1007/farmaid/homegrown1.shtml
Do Food Labels Make a Difference? . . . Sometimes
Excerpted from AmberWaves, publication by USDA, November 2007:
"The economics behind food labeling provides insight into the dynamics of voluntary and mandatory food labeling and the influence labeling has on consumers’ food choices.
"The economics behind food labeling provides insight into the dynamics of voluntary and mandatory food labeling and the influence labeling has on consumers’ food choices.
- Competition drives food manufacturers to voluntarily label their products’ desirable attributes and to use third-party certifiers to bolster credibility.
- Mandatory food labeling is usually more successful at filling information gaps than at addressing externalities such as environmental or health spillovers associated with food production and consumption.
- Mandatory labeling may initially have a larger impact on manufacturers’ production decisions than on consumers’ food choices."
Read more here: http://www.ers.usda.gov/AmberWaves/November07/Features/FoodLabels.htm
Saturday, November 3
November Bonus Farm Run Ordering Information
For now, we'll follow the same routine as this past week: shoot me an email of what and how much you want and I'll compile orders, pick up, and deliver for distribution.
Not sure how much turn-around time Mike needs, but let's aim for getting your orders to me by midnight Tuesday, November 6.
With regard to ordering: you can order by the # of items, by weight, or by the box/bushel/crate.
I don't have pricing, but when I bought from Mike last time, he gave me close to wholesale rates rather than retail. He has already indicated he will do that again since we'll be ordering in such volume. It is organically grown and it is small farm, so wholesale is not the same as wholesale at a grocery store, but if I remember correctly, his prices were very reasonable.
Not sure how much turn-around time Mike needs, but let's aim for getting your orders to me by midnight Tuesday, November 6.
With regard to ordering: you can order by the # of items, by weight, or by the box/bushel/crate.
I don't have pricing, but when I bought from Mike last time, he gave me close to wholesale rates rather than retail. He has already indicated he will do that again since we'll be ordering in such volume. It is organically grown and it is small farm, so wholesale is not the same as wholesale at a grocery store, but if I remember correctly, his prices were very reasonable.
Friday, November 2
BONUS November Farm Run
I'm headed to Durham for the Carolina Farm Stewards Association annual conference next weekend. I am going to meet up with Mike Causey of Dodge Lodge Farms on my way through Greensboro, so we have an unexpected second ordering opportunity this month. I plan to pick up produce on Sunday, November 11; we'll work out distribution details later.
Mike anticipates having the following available for us:
- acorn squash
- butternut squash
- sweet potatoes
- Irish potatoes- white
- Irish potatoes- purple
- Irish potatoes- red
- bell peppers
- eggplant
- pie pumpkins
- tomatoes
- cucumbers
- yellow squash
- zucchini
- greens- turnip
- greens- mustard
- greens- collards
- turnips
- leeks (limited supply)
- kale (limited supply)
- beets (limited supply)
- pecans (shelled)
- black walnuts (unshelled)
- tomatillos
- hot peppers
I purchased several crates of purple potatoes, white potatoes, sweet potatoes, and winter squash from Mike about six weeks ago. Everything is holding up fine stored in a dark, cool place. I will post storage information here later. The point is, if you want to eat local through the winter, you've got to stock up on some things now while they're still available. Mike is going to give us a deal for buying in bulk, so you won't go wrong in buying more than you might on a typical trip to the grocery store.
To give you an idea of weights...a box of sweet potatoes weighed about 22 lbs; a crate of purple potatoes weighed about 40 lbs.
Here's a little blurb about Mike's farming operation.
Dodge Lodge Farm uses only natural and organic growing methods in Guilford
County. There are three other farming operations partnering with Dodge Lodge
Farm to meet consumer demand- one in Southwestern Virginia, co-managed by Mike Causey's brother and the other two in eastern North Carolina in Wayne and Duplin Counties, managed by the Rose and Cox families. These vegetables and fruits
outside the Dodge Lodge Farm Guilford County location are not totally organic
but they are pesticide free and deliciously farm fresh and heart healthy. All
farm operations involved with Dodge Lodge Farm are moving toward 100% Organic
Certification.
Wednesday, October 31
8 Foods You Should Eat Every Day
For health reasons, here are some foods I'm trying to bring into my diet. I've got to plan ahead for next year to do it locally. Fortunately, most of these things are pretty easy to grow in our area.
Spinach (grows here in fall/winter/spring; can be frozen for off-season use)
Yogurt (make at home with locally produced milk)
Tomatoes (grow here in summer/fall; can, dry, or freeze for off-season use)
Carrots (grow here in summer; can, dry, or freeze for off-season use)
Blueberries (grow here in summer; dry or freeze for off-season use)
Black Beans (grow here in summer; can, dry, or freeze for off-season use)
Walnuts (grow here in fall; freeze for off-season use)
Oats (I have no idea where to get this locally, if at all)
http://www.carolinasnaturalhealth.com/article_8_Foods_You_Should_Eat_Every_Day.asp
Spinach (grows here in fall/winter/spring; can be frozen for off-season use)
Yogurt (make at home with locally produced milk)
Tomatoes (grow here in summer/fall; can, dry, or freeze for off-season use)
Carrots (grow here in summer; can, dry, or freeze for off-season use)
Blueberries (grow here in summer; dry or freeze for off-season use)
Black Beans (grow here in summer; can, dry, or freeze for off-season use)
Walnuts (grow here in fall; freeze for off-season use)
Oats (I have no idea where to get this locally, if at all)
http://www.carolinasnaturalhealth.com/article_8_Foods_You_Should_Eat_Every_Day.asp
Healthy Food in Schools
Excerpted from the Slow Food International October e-newsletter:
Tired of seeing candy bars and french fries on our children’s school lunch trays? One explanation is that the standards for school lunch haven’t been updated since the 1970’s and these foods actually meet the antiquated dietary requirements! Slow Food members have known for quite some time now that school food is in trouble. Starting a Slow Food in Schools project is one way to make a difference in a school, and letting your representatives know how you feel about important school food policy is another.
The Child Nutrition Promotion and School Lunch Protection Act (H.R. 1363 and S. 771) is being considered by Congress and could use some more sponsors. Ask your representatives to demonstrate their commitment to childhood health by becoming cosponsors of the bipartisan Child Nutrition Promotion and School Lunch Protection Act. Slow Food USA has already signed on! Visit http://www.schoolfoods.org/ for more information.
Slow Food on Campus, Slow Food USA’s newest program, is exploding! Since June, 68 schools have expressed interest in hosting a Slow Food Campus Convivium. Congratulations to Slow Food Carleton College (pictured above at their first event) and Slow Food Princeton University for being the first Campus Convivia to send in their complete applications! To learn more, visit the Slow Food on Campus website and the new Slow Food on Campus blog. If you are interested in starting a Slow Food on Campus Convivium at your school, please contact Cecily Upton.
Tired of seeing candy bars and french fries on our children’s school lunch trays? One explanation is that the standards for school lunch haven’t been updated since the 1970’s and these foods actually meet the antiquated dietary requirements! Slow Food members have known for quite some time now that school food is in trouble. Starting a Slow Food in Schools project is one way to make a difference in a school, and letting your representatives know how you feel about important school food policy is another.
The Child Nutrition Promotion and School Lunch Protection Act (H.R. 1363 and S. 771) is being considered by Congress and could use some more sponsors. Ask your representatives to demonstrate their commitment to childhood health by becoming cosponsors of the bipartisan Child Nutrition Promotion and School Lunch Protection Act. Slow Food USA has already signed on! Visit http://www.schoolfoods.org/ for more information.
Slow Food on Campus, Slow Food USA’s newest program, is exploding! Since June, 68 schools have expressed interest in hosting a Slow Food Campus Convivium. Congratulations to Slow Food Carleton College (pictured above at their first event) and Slow Food Princeton University for being the first Campus Convivia to send in their complete applications! To learn more, visit the Slow Food on Campus website and the new Slow Food on Campus blog. If you are interested in starting a Slow Food on Campus Convivium at your school, please contact Cecily Upton.
Saving Authentic American Foods –– A Picnic
The American Livestock Breeds Conservancy (ALBC) will hold its 30-year Anniversary Conference which will be kicked off with a reception on Friday, November 2nd, 2007 at The Inn at Celebrity Dairy. This year ALBC will also be celebrating Renewing America’s Food Traditions (RAFT) by hosting a “RAFT Picnic” featuring rare breed meat, fruits, and vegetables from ALBC’s Conservation Priority List and the RAFT “Red List.” This will be a rare opportunity to sample endangered foods unique to the North American continent while celebrating ALBC’s 30 years of conservation of livestock and poultry breeds.
For more information: http://albc-usa.org/conference2007/RAFTpicnic2007.html
For more information: http://albc-usa.org/conference2007/RAFTpicnic2007.html
Tuesday, October 30
November Farm Run Ordering Information
The following is a list of items available from each farm that we will visit on Thursday, November 8. To keep things simple, send me an email listing each item and amount you want me to pick up for you.
I need to get your email by midnight, Friday in order to ensure it gets in. I will compile the orders over the weekend and communicate with the individual farms. If there is a shortage of any one thing (for example, eggs and steaks are often in limited supply), I will fill as many orders as I can, in the order in which they were received.
We will calculate what you owe me at pick-up, once we know the cost of the actual items.
Farm Item Price
AOF Beef, Ground Beef $4.50/lb
AOF Beef, Sirloin Steak $10/lb
AOF Beef, Rib Eye, NY Strip, and/or T-Bone Steak $12/lb
AOF Beef, Filet Mignon Steak $18/lb
AOF Beef, Sirloin Tip Roast $10/lb
AOF Beef, Cubed, Round or Flank Steak $7/lb
AOF Beef, Stew Beef $4.50/lb
AOF Beef, Soup and Neck Bones $2/lb
AOF Pork, Whole Hog Breakfast Sausage (hot or mild) $4.50/lb
AOF Pork, Bratwurst $5/lb
AOF Pork, Pork Chops $7/lb
AOF Pork, Tenderloin $8/lb
AOF Pork, Ham Steaks $4/lb
AOF Pork, Ribs (BBQ – whole or babyback cut) $6/lb
AOF Pork, Spare Ribs or Back Bones $3/lb
AOF Pork, Fatback $3/lb
AOF Pork, Sugar Cured, Hickory Smoked Bacon $8/lb
AOF Pork, Whole Cured and Smoked Country Hams $5/lb
AOF Pork, Sugar Grove Country Ham (12 oz Pack) 6
AOF Eggs, brown (farm fresh daily) $3/doz
AOF Honey, Wildflower (12 oz jar) ??
AOF Honey, sourwood (12 oz jar) ??
BSF Lamb, Leg steak $7.50lb
BSF Lamb, Loin Chop $11.99lb
BSF Lamb, Rib Chop $12.50lb
BSF Lamb, Sirloin Chop $8.50lb
BSF Lamb, Whole leg $5.50lb
BSF Eggs, $3doz
BSF Chicken, parts (legs, thighs, wings) $5.50lb
BSF Chicken, whole $3.25lb
BSF Rabbit, (8 pieces) $4.99lb
BSF Emu, Ground $5.99lb
BSF Emu, Filets $10.95lb
GG Pork, Chops - 1” thick, bone-in 2 $6/lb
GG Pork, Ribs (limited supply) 1.5-3 lbs. $4.50/lb
GG Pork, Shoulder roast bone-in or boneless (3-5 lbs) $4.50/lb
GG Pork, Whole shoulders 10-15 lbs $4.50/lb
GG Pork, Ham, uncured boneless roast 2-4 lbs $4.50/lb
GG Pork, Whole uncured ham 10-15 lbs $4.50/lb
GG Pork, Pork belly (“slab bacon”) 1-1.5 lbs. $6/lb
GG Pork, Bacon - 1/8” thick sliced unseasoned, uncured 1-1.5 lbs./pack $6/lb
GG Pork, Ground pork - unseasoned 1-1.5 lbs $3.35/lb
GG Pork, Breakfast Sausage - mild or hot 1-1.5 lbs $3.65/lb
GG Pork, Bratwurst 1-1.5 lbs $5/lb
GG Pork, Italian Sausage (“sweet” or “hot”) 1-1.5 lbs $5/lb
GG Pork, Pork hock / shank (uncured) 1-1.5 lbs $3/lb
GG Pork, Neck bones or back bones 1-2 lbs. $3/lb
GG Pork, Fat back 1-2 lbs. $1/lb
GG Pork, Pork bones 10 lbs. box $1/lb
GG Pork, Lard 1 quart jar 5
GG “Variety Pack” $4.50/lb
8 chops; 3-5 lb. Ground; 3-5 lb. Breakfast Sausage, 1 pack each bratwurst and Italian sausage; 2-4 lb. Bacon, one 3-5lb. Shoulder roast, one 3-5lb. Ham roast.
GG “Freezer Filler”
16 chops, 6-8 lb. Ground, 8-10 lb. Breakfast Sausage, 4 packs each bratwurst and Italian sausage 5-7 lb. Bacon, two 3-5 lb. Shoulder roasts, two 3-5 lb. Ham roasts, 2 lb. Neckbones. $4/lb
HCC Milk, gallon ??
HCC Milk, 1/2-gallon ??
HCC Milk, chocolate, 1/2 gallon ??
HCC Milk, buttermilk, 1/2 gallon ??
SPLT Feta, in brine 16-oz. jar $6.5
SPLT Feta, marinated in oil w/ sun-dried tomatoes, 8-oz. jar $6.5
SPLT Feta, dry wrapped 8-oz. dry wrapped $6
SPLT Feta, marinated with Sun Dried Tomatoes and Olives 12 0z jar $8.5
SPLT Fromage blanc, plain 8-oz. $6
SPLT Fromage blanc, Garden Garlic 8-oz. $6
SPLT Fromage blanc, Raspberry 8-oz. $6
SPLT Fromage blanc, Strawberry 8-oz. $6
SPLT Fromage blanc, Blueberry 8-oz. $6
SPLT Fromage blanc, Peach 8-oz. $6
SPLT Fromage blanc, Kahlua 8-oz. $6
SPLT Chevre Log, plain 8-oz. $6
SPLT Chevre Log, Pesto 8-oz. $6
SPLT Chevre Log, Pepper 8-oz. $6
SPLT Chevre Log, Basil 8-oz. $6
SPLT Chevre Log, Dill 8-oz. $6
SPLT Chevre Log, Chive 8-oz. $6
SPLT Cheese Ball, Almond/Apricot 8-10-oz. $6.5
SPLT Cheese Ball, Pecan/Raspberry 8-10-oz. $6.5
SPLT Fudge, chocolate with walnuts (4-oz.) $3.5
SPLT Fudge, chocolate with pecans (4-oz.) $3.5
SPLT Fudge, chocolate without nuts (4-oz.) $3.5
SPLT Fudge, chocolate/peanut butter (4-oz.) $3.5
SPLT Chevon (goat meat), Ground $4.00 lb.
SPLT Chevon (goat meat), Stir Fry $4.00 lb.
SPLT Chevon (goat meat), Stew & Cubed $5.00 lb.
SPLT Chevon (goat meat), Roasts & Chops $5.50 lb.
I need to get your email by midnight, Friday in order to ensure it gets in. I will compile the orders over the weekend and communicate with the individual farms. If there is a shortage of any one thing (for example, eggs and steaks are often in limited supply), I will fill as many orders as I can, in the order in which they were received.
We will calculate what you owe me at pick-up, once we know the cost of the actual items.
Farm Item Price
AOF Beef, Ground Beef $4.50/lb
AOF Beef, Sirloin Steak $10/lb
AOF Beef, Rib Eye, NY Strip, and/or T-Bone Steak $12/lb
AOF Beef, Filet Mignon Steak $18/lb
AOF Beef, Sirloin Tip Roast $10/lb
AOF Beef, Cubed, Round or Flank Steak $7/lb
AOF Beef, Stew Beef $4.50/lb
AOF Beef, Soup and Neck Bones $2/lb
AOF Pork, Whole Hog Breakfast Sausage (hot or mild) $4.50/lb
AOF Pork, Bratwurst $5/lb
AOF Pork, Pork Chops $7/lb
AOF Pork, Tenderloin $8/lb
AOF Pork, Ham Steaks $4/lb
AOF Pork, Ribs (BBQ – whole or babyback cut) $6/lb
AOF Pork, Spare Ribs or Back Bones $3/lb
AOF Pork, Fatback $3/lb
AOF Pork, Sugar Cured, Hickory Smoked Bacon $8/lb
AOF Pork, Whole Cured and Smoked Country Hams $5/lb
AOF Pork, Sugar Grove Country Ham (12 oz Pack) 6
AOF Eggs, brown (farm fresh daily) $3/doz
AOF Honey, Wildflower (12 oz jar) ??
AOF Honey, sourwood (12 oz jar) ??
BSF Lamb, Leg steak $7.50lb
BSF Lamb, Loin Chop $11.99lb
BSF Lamb, Rib Chop $12.50lb
BSF Lamb, Sirloin Chop $8.50lb
BSF Lamb, Whole leg $5.50lb
BSF Eggs, $3doz
BSF Chicken, parts (legs, thighs, wings) $5.50lb
BSF Chicken, whole $3.25lb
BSF Rabbit, (8 pieces) $4.99lb
BSF Emu, Ground $5.99lb
BSF Emu, Filets $10.95lb
GG Pork, Chops - 1” thick, bone-in 2 $6/lb
GG Pork, Ribs (limited supply) 1.5-3 lbs. $4.50/lb
GG Pork, Shoulder roast bone-in or boneless (3-5 lbs) $4.50/lb
GG Pork, Whole shoulders 10-15 lbs $4.50/lb
GG Pork, Ham, uncured boneless roast 2-4 lbs $4.50/lb
GG Pork, Whole uncured ham 10-15 lbs $4.50/lb
GG Pork, Pork belly (“slab bacon”) 1-1.5 lbs. $6/lb
GG Pork, Bacon - 1/8” thick sliced unseasoned, uncured 1-1.5 lbs./pack $6/lb
GG Pork, Ground pork - unseasoned 1-1.5 lbs $3.35/lb
GG Pork, Breakfast Sausage - mild or hot 1-1.5 lbs $3.65/lb
GG Pork, Bratwurst 1-1.5 lbs $5/lb
GG Pork, Italian Sausage (“sweet” or “hot”) 1-1.5 lbs $5/lb
GG Pork, Pork hock / shank (uncured) 1-1.5 lbs $3/lb
GG Pork, Neck bones or back bones 1-2 lbs. $3/lb
GG Pork, Fat back 1-2 lbs. $1/lb
GG Pork, Pork bones 10 lbs. box $1/lb
GG Pork, Lard 1 quart jar 5
GG “Variety Pack” $4.50/lb
8 chops; 3-5 lb. Ground; 3-5 lb. Breakfast Sausage, 1 pack each bratwurst and Italian sausage; 2-4 lb. Bacon, one 3-5lb. Shoulder roast, one 3-5lb. Ham roast.
GG “Freezer Filler”
16 chops, 6-8 lb. Ground, 8-10 lb. Breakfast Sausage, 4 packs each bratwurst and Italian sausage 5-7 lb. Bacon, two 3-5 lb. Shoulder roasts, two 3-5 lb. Ham roasts, 2 lb. Neckbones. $4/lb
HCC Milk, gallon ??
HCC Milk, 1/2-gallon ??
HCC Milk, chocolate, 1/2 gallon ??
HCC Milk, buttermilk, 1/2 gallon ??
SPLT Feta, in brine 16-oz. jar $6.5
SPLT Feta, marinated in oil w/ sun-dried tomatoes, 8-oz. jar $6.5
SPLT Feta, dry wrapped 8-oz. dry wrapped $6
SPLT Feta, marinated with Sun Dried Tomatoes and Olives 12 0z jar $8.5
SPLT Fromage blanc, plain 8-oz. $6
SPLT Fromage blanc, Garden Garlic 8-oz. $6
SPLT Fromage blanc, Raspberry 8-oz. $6
SPLT Fromage blanc, Strawberry 8-oz. $6
SPLT Fromage blanc, Blueberry 8-oz. $6
SPLT Fromage blanc, Peach 8-oz. $6
SPLT Fromage blanc, Kahlua 8-oz. $6
SPLT Chevre Log, plain 8-oz. $6
SPLT Chevre Log, Pesto 8-oz. $6
SPLT Chevre Log, Pepper 8-oz. $6
SPLT Chevre Log, Basil 8-oz. $6
SPLT Chevre Log, Dill 8-oz. $6
SPLT Chevre Log, Chive 8-oz. $6
SPLT Cheese Ball, Almond/Apricot 8-10-oz. $6.5
SPLT Cheese Ball, Pecan/Raspberry 8-10-oz. $6.5
SPLT Fudge, chocolate with walnuts (4-oz.) $3.5
SPLT Fudge, chocolate with pecans (4-oz.) $3.5
SPLT Fudge, chocolate without nuts (4-oz.) $3.5
SPLT Fudge, chocolate/peanut butter (4-oz.) $3.5
SPLT Chevon (goat meat), Ground $4.00 lb.
SPLT Chevon (goat meat), Stir Fry $4.00 lb.
SPLT Chevon (goat meat), Stew & Cubed $5.00 lb.
SPLT Chevon (goat meat), Roasts & Chops $5.50 lb.
Friday, October 26
Precooked Boston Butts for Thanksgiving
Art Duckworth, of Apple Orchard Farms, has announced:
"I'm taking orders for fully cooked boston butts (hickory smoked for 8 hours) for Thanksgiving and Christmas. These come with a pint of BBQ sauce and will feed up to 15 people for $30.00 each"
For this special case, you will need to order your meat directly from him (appleorchardfarm@bellsouth.net). He is going to cook the first weekend in November, so you need to get your order in by October 30. If you let me know about your order, we can pick it up for you when we do the November 8 farm run to his place.
Art will also do this again in December for Christmas, and we'll serve some of this boston butt at the November 16 local holiday food tasting.
"I'm taking orders for fully cooked boston butts (hickory smoked for 8 hours) for Thanksgiving and Christmas. These come with a pint of BBQ sauce and will feed up to 15 people for $30.00 each"
For this special case, you will need to order your meat directly from him (appleorchardfarm@bellsouth.net). He is going to cook the first weekend in November, so you need to get your order in by October 30. If you let me know about your order, we can pick it up for you when we do the November 8 farm run to his place.
Art will also do this again in December for Christmas, and we'll serve some of this boston butt at the November 16 local holiday food tasting.
Food Event at Davidson College
The Dean Rusk International Studies Program and PS, the student-run restaurant, are pleased to present Clifford Wright, Thursday, Nov. 1 at 12 noon and at 7:00 pm in the C. Shaw Smith 900 Room.
Clifford Wright is one of the best-known and most respected authorities on Mediterranean food and its role in shaping and reflecting broader cultures. He is the author of twelve books, ten of them cookbooks. He also writes frequently for Gourmet, Bon Appetit, Food and Wine, Saveur and many other magazines. His 2000 book, A Mediterranean Feast, won the James Beard Cookbook of the Year Award and the James Beard Award for Best Writing on Food. The book also was a finalist for the International Association of Culinary Professionals' Cookbook of the Year Award. Mr. Wright has lectured on cooking and foodways at Harvard's Center for European Studies, Boston University, Georgetown, and UC-Santa Barbara.
Mr. Wright will present a cooking demonstration at 12:00 noon. He will speak at 7:00 pm on "The Role of the Arabs in the Foundation of Mediterranean Gastronomy." Both events will take place in the C. Shaw Smith 900 Room. Both events are free of charge.
Clifford Wright is one of the best-known and most respected authorities on Mediterranean food and its role in shaping and reflecting broader cultures. He is the author of twelve books, ten of them cookbooks. He also writes frequently for Gourmet, Bon Appetit, Food and Wine, Saveur and many other magazines. His 2000 book, A Mediterranean Feast, won the James Beard Cookbook of the Year Award and the James Beard Award for Best Writing on Food. The book also was a finalist for the International Association of Culinary Professionals' Cookbook of the Year Award. Mr. Wright has lectured on cooking and foodways at Harvard's Center for European Studies, Boston University, Georgetown, and UC-Santa Barbara.
Mr. Wright will present a cooking demonstration at 12:00 noon. He will speak at 7:00 pm on "The Role of the Arabs in the Foundation of Mediterranean Gastronomy." Both events will take place in the C. Shaw Smith 900 Room. Both events are free of charge.
Sunday, October 21
November Farm Run Information
The farm run in November will take place on Thursday, November 8. Please plan to arrive at the Bradford Farm Store between 6:15 and 7:30. If you are unable to come, consider using the comment feature to see if someone from the group can pick up on your behalf. (Or you can send a friend or neighbor in your stead.)
The November farm run will include these farms:
The November farm run will include these farms:
Happy Cow Creamery (http://www.happycowcreamery.com/)
We are a grass based dairy farm located in southern Greenville, SC county. We milk Holsteins, and have been in the dairying business for 29 years, and have been processing our whole milk since 2002. We have not used chemicals or chemical fertilizers in over 17 years, we use no rBGH (bovine growth hormone), and our cows graze 12 months. Our milk is special because we low temp pasteruize the milk, and we do NOT homogenize the milk, therefore the cream is still in the milk.- Milk (non-homogenized is supposedly better for the body to digest...so drinking whole milk is not supposed to be as harmful as drinking homogenized whole milk)
- Buttermilk (really delicious; great for making pancakes or biscuits)
- Chocolate Milk (after doing a wide sampling of chocolates, narrowed it to the three best tasting chocolates and had a custom blend of the three created)
Split Creek Dairy (http://www.splitcreek.com/)
Though I haven't been to visit the farm, I have been a fan of this goat cheese for over a decade. Split Creek has won gold medals in national competitions for their cheeses, fudge and milk, all a result of the care they give to their goats and their process. (I'm a big fan of the fudge!)
One of the great things about these products is their shelflife. Feta in oil, for example, will last refrigerated for almost a year. Dessert cheeseballs and fromage blanc will last 2 months in the freezer; plain chevre logs will last 60-90 days in the fridge. Chevon will keep its best quality in the freezer for 4 months, but can be frozen indefinitely.
- Feta (in oil, brine, or dry-wrapped)
Traditionally used on a salad but also works well in an omlet, any pasta dish, or pizza. Feta should always be made with goat or sheep milk, but in USA it is legal to make it with cow milk and call it feta (not legal in Europe). - Fudge (available in quarter-pound pieces or in bulk)
Winner of three national gold-medals, this stuff is amazing. Forget making your own fudge for Christmas presents...buy it in bulk and dole out a little local love. - Fromage Blanc (savory and sweet varieties available)
Soft and spreadable, this light, creamy cheese is preferred by chefs for sauces, dressings, pastas, and other house specialties. Available plain or seasoned with garden garlic herb mixture, or mixed with raspberry, strawberry, blueberry, peach or Kahlua. - Chevre Logs (plain and flavors)
- Dessert Cheese Balls (apricot or raspberry)
I've had these...they're great for a dessert platter, or for breakfast, if you're me. - Chevon (goat meat)
Goat meat is much lower in saturated fat, bad cholesterol, and calories than chicken, pork, or beef. It does best in stews, is often substituted for lamb, and can also be substituted for beef. I'm planning on pulling out my indian cookbook after this farm run!
Big Sky Farm (http://www.localharvest.org/farms/M18879)
We have a commercial meat goat herd, a dairy goat herd, chickens, emus, peafowl, rabbits, a pig, a goose, turkeys, a Highlander cow, bottle calves, guineas, pheasants, and new ideas and animals coming all the time. We sell goat milk, goat cheese, goat milk soap, goat meat, Nature's beef, range pork and range chicken, emu meat all raised in the Upstate and are chemical free and preservative free. We also have local honey, jams, jellies, ciders and farm fresh eggs.
In addition, these farms will also be included each month:
Grateful Growers (http://www.ggfarm.com/)
Natalie & Cassie made recent news with their successful effort to bring Alice Waters to Charlotte. Working 10 acres in nearby Denver, NC, they raise chicken, pork, and shitake mushrooms. Their animals are raised on pasture which are not treated with chemical fertilizers or herbicides. Animal diets are free from hormones, antibiotics, and meat byproducts. Natalie ensures the animals are safe, free from stress, and able to behave naturally.
During Winter 2007-08, Grateful Growers will provide pork to our club each month. We will also work with them to preorder chickens harvested in Summer/Fall/Winter 2008. Shitake mushrooms have already been harvested for the fall, but will come again in Spring 2008.
- Pork (various cuts)
Apple Orchard Farm (http://www.ncagr.com/NCproducts/ShowSite.asp?ID=2366)
Located on 10 acres in Gaston County, Art Duckworth's farm is a fabulous example of small farming done right. Art's animals are pastured; during my visit his pigs rooted in the woods, cows cooled off in the pond, and chickens ran to and fro picking insects from the dirt. His meats are very lean and free from antibiotics, hormones, steroids, chemical additives and animal proteins.
During Winter 2007-08, Apple Orchard Farm will provide Angus beef to our club each month, as well as pork and brown eggs, when available. Due to the hard freeze in April 2007, the apple crop did not come in, and the honey supplies are gone. For the upcoming holidays, Art is taking orders for fully-cooked boston butts (hickory smoked for 8 hours).
- Black Angus Beef (various cuts)
- Eggs (limited supply)
Farm Ordering Process
Here's how I'm hoping things will work during the pilot (Nov 2007 - Feb 2008).
I will make a farm run each month, each run taking me in a different direction, and thus, to different farms. As a club, we will preorder from the farms on each run, and I will pick up the items ordered. Members will meet me at the Bradford Farm Store the evening of the run to pick up the items you have ordered, at which time you will also reimburse me for the items. This process will involve:
I will make a farm run each month, each run taking me in a different direction, and thus, to different farms. As a club, we will preorder from the farms on each run, and I will pick up the items ordered. Members will meet me at the Bradford Farm Store the evening of the run to pick up the items you have ordered, at which time you will also reimburse me for the items. This process will involve:
2 weeks before farm run
- Christy confirms farms participating on run and possible products available
- Christy posts information about participating farms and products on blog
1 week before farm run
- Christy gets specific pricing and availability information from farms
- Christy posts ordering information on blog
- Members email Christy with their orders
2 days before farm run
- Christy consolidates orders and notifies farms
Day of farm run
- Christy visits farms and collects orders
- Members meet at Bradford Farm Store to pay for and pick up orders
Welcome to our Local Food Club!
At some point, we really need to come up with a better name for our group, but until we do, it's the Local Food Club (LFC). Pretty generic, but it works for me.
This blog will serve several functions:
This blog will serve several functions:
- Providing information about food options in our local area
- Sharing your local food thoughts with other members
- Administering club membership
I have not enabled comment monitoring, but will restrict comments to people affiliated with the club.
Please check back here on a regular basis; I will also notify you by email when time-sensitive information is posted.
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