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.

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.

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

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.

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

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.