The Local Food Club is growing fast! In order to bring on more farms and more families, the club has restructured and rolled up into Know Your Farms, LLC.
Memberships for the fall 2008 / winter 2009 will be available in late August / early September.
Contact info@knowyourfarms.com to get on the mailing list.
Sunday, August 17
Wednesday, July 16
Promoters of national livestock ID plan shift to focus on benefits of global traceability
From Rodale's New Farm Newsletter
http://www.newfarm.org/features/2007/1107/nais/shollenberger.shtml
"Why would farmers who don't export their livestock and focus on improving
the health of their stock rather than detecting disease after the animals reach
the market want a new bureaucracy that would cost them money and benefit someone
else?That's the nub of the ongoing unease in the farm community with the U.S.
Department of Agriculture's plan to have track-back data capacity for every
animal on every farm. The department and exporters say they need this capacity
to provide global assurances for disease-source detection. Most farmers with
on-farm, local and regional markets—and those who already clearly brand
everything that leaves their farm, with pride—agree that the system offers them
little while costing them much.To see how its supporters are promoting the concept, its technology and its
benefits, Amy Shollenberger of Rural Vermont (a nonprofit supporting local food
systems in Vermont and beyond) attended an event this summer. Here she
summarizes developments in the past year and reports what she saw."
http://www.newfarm.org/features/2007/1107/nais/shollenberger.shtml
What the World Eats
It might be interesting to get a group of families together and do this for the Charlotte region.
Interested? Comment here.
Food Artist
I found a foodie illustrator whose work is so lovely, I had to share with someone. Click on each of the illustrations on her homepage to learn more about most of the images. Check it out at:
http://www.appetite4art.com/
http://www.appetite4art.com/
Planning Ahead
Last winter, Natalie & Cassie posted a recipe for Black Bean Chili. It's too hot to be thinking about soup now, but as I looked through the ingredients, I thought it is a good time to plan ahead so you can make this with local produce in the winter.
You can freeze things like diced chili peppers pretty easily...they do very well in soups. I've read you can also freeze tomatoes, though I prefer to can them. Now's the time to do that as well. And onions, well, you can probably get those in the winter, but maybe freezing those would work as well. Point is, for many winter recipes, the work starts in July.
Here's the recipe...please share if you have other suggestions for things we should be putting up now, and how to do it. We all can learn from each other!
Black Bean Chili
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 pound of Grateful Growers ground pork (unseasoned)
1 cup diced onion
as many garlic cloves as you can stand, minced
1 quart jar of canned tomatoes, diced (don't drain them)
4 cups of cooked black beans
1 cup diced green chiles
1 bottle of beer
1 small can of tomato paste
spices - quantities are approximate
2 TBSP chili powder
salt (to taste - add it last)
2 TBSP cumin
1 TBSP dried or 3 TBSP fresh minced cilantro
1 TBSP cocoa powder
1 tsp. cinnamon
cayenne or minced jalapeno to taste if you like your chili on the hotter side
Heat 1 TBSP oil or lard in a 3 qt saucepan or dutch oven over medium-high heat. Have swig of beer, then add the ground pork to the pot. Break it up as chunky or as fine as you like it and cook it until it's half done. Add 3/4 cup or so beer to the pot, and continue cooking the meat until done. Add onion and garlic, cover the pot and simmer all of that until the onions are translucent. Now, add the tomatoes, chiles, beans and spices. Add warm water if you need to in order to keep the mixture covered - you can thicken it with tomato paste a tablespoon at a time. Let the whole thing cook for at least an hour on low heat, stirring and tasting frequently. Add liquid as necessary. Tweak the spices just before dishing it up. Serve with warm tortillas, tortilla chips or cornbread. If you're into garnishes, have at it with some minced onion, shredded jack or colby cheese, a dab of sour cream, more cilantro & green chiles or hot pepper of your choice. If there's any beer left, toast your favorite pig farmers, and enjoy! :)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 pound of Grateful Growers ground pork (unseasoned)
1 cup diced onion
as many garlic cloves as you can stand, minced
1 quart jar of canned tomatoes, diced (don't drain them)
4 cups of cooked black beans
1 cup diced green chiles
1 bottle of beer
1 small can of tomato paste
spices - quantities are approximate
2 TBSP chili powder
salt (to taste - add it last)
2 TBSP cumin
1 TBSP dried or 3 TBSP fresh minced cilantro
1 TBSP cocoa powder
1 tsp. cinnamon
cayenne or minced jalapeno to taste if you like your chili on the hotter side
Heat 1 TBSP oil or lard in a 3 qt saucepan or dutch oven over medium-high heat. Have swig of beer, then add the ground pork to the pot. Break it up as chunky or as fine as you like it and cook it until it's half done. Add 3/4 cup or so beer to the pot, and continue cooking the meat until done. Add onion and garlic, cover the pot and simmer all of that until the onions are translucent. Now, add the tomatoes, chiles, beans and spices. Add warm water if you need to in order to keep the mixture covered - you can thicken it with tomato paste a tablespoon at a time. Let the whole thing cook for at least an hour on low heat, stirring and tasting frequently. Add liquid as necessary. Tweak the spices just before dishing it up. Serve with warm tortillas, tortilla chips or cornbread. If you're into garnishes, have at it with some minced onion, shredded jack or colby cheese, a dab of sour cream, more cilantro & green chiles or hot pepper of your choice. If there's any beer left, toast your favorite pig farmers, and enjoy! :)
Slow Food on Film
If you're looking for a change in your movie fare, consider tracking down one of these films:
Please share comments if you do!
New Yorker Article: Big Foot
<a href="http://www.newyorker.com/reporting/2008/02/25/080225fa_fact_specter/?yrail">Big Foot</a>
In measuring carbon emissions, it's easy to confuse morality and science.
by Michael Specter
February 25, 2008
In measuring carbon emissions, it's easy to confuse morality and science.
by Michael Specter
February 25, 2008
Sunday, June 15
New farmer's market in Kannapolis
The new NC Research Campus, NC State University (go Pack!) have put together a new farmer's market at the Campus:
More choice (hopefully) means better food for everyone! This new market is a welcome addition to the Piedmont Farmer's Market on Winecoff School Road.
Combine fresh, healthy and delicious food with education, live music, laughter and down home conversation. Mix well with local farmers, families and friends each Thursday evening at the North Carolina Research Campus, West Avenue, Kannapolis. Stir in the NC Cooperative Extension Service, NC State University and we’re cookin’ at the North Carolina Research Campus.
249 West Avenue
(Parking Lot between Perfect Choice and Transit Damaged Freight)
704-938-3200
Market Dates: May 22 – October 30
Thursday evenings 4 PM – 7 PM
More choice (hopefully) means better food for everyone! This new market is a welcome addition to the Piedmont Farmer's Market on Winecoff School Road.
Monday, June 2
Yummy Recipe for a Whole Chicken
I don't know about you, but now that I've joined the Chicken Club, I need to figure out how to handle a whole chicken! I have been asking lotsa friends and wanted to share this great recipe I got from my cooking buddy, Lia.
Lemon-Rosemary Roasted Chicken
(loosely adapted from So. Living)
1 lemon, halved
1 onion, quartered
rosemary sprigs
a 4-5 lb. chicken
1/4 cup butter, softened
3 cloves garlic, minced
2 tsp fresh rosemary, chopped
1 tsp coarse salt
pepper
Preheat oven to 450 degrees. Rinse chicken and pat dry. Place 1/2 lemon, the onion quarters, and rosemary sprigs in the chicken cavity. Stir together butter, garlic, and chopped rosemary. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat (don't detach skin completely). Rub half of butter mixture under skin. Tie legs together with twine and tuck wing tips under. Rub remaining mixture over chicken. Place breast side up in roasting pan (or on rack). Squeeze remaining lemon half over chicken and sprinkle with salt and pepper. Bake for 30 min. Reduce heat to 400 and back until meat thermometer inserted in thigh registers 180. (45-60 min. depending on size) Enjoy!
Note: I had to cover the chicken loosely with foil for the last 30 min. of cooking as it was browning too much.
Have a recipe to share? Please respond to this blog with your kitchen success story!
Lemon-Rosemary Roasted Chicken
(loosely adapted from So. Living)
1 lemon, halved
1 onion, quartered
rosemary sprigs
a 4-5 lb. chicken
1/4 cup butter, softened
3 cloves garlic, minced
2 tsp fresh rosemary, chopped
1 tsp coarse salt
pepper
Preheat oven to 450 degrees. Rinse chicken and pat dry. Place 1/2 lemon, the onion quarters, and rosemary sprigs in the chicken cavity. Stir together butter, garlic, and chopped rosemary. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat (don't detach skin completely). Rub half of butter mixture under skin. Tie legs together with twine and tuck wing tips under. Rub remaining mixture over chicken. Place breast side up in roasting pan (or on rack). Squeeze remaining lemon half over chicken and sprinkle with salt and pepper. Bake for 30 min. Reduce heat to 400 and back until meat thermometer inserted in thigh registers 180. (45-60 min. depending on size) Enjoy!
Note: I had to cover the chicken loosely with foil for the last 30 min. of cooking as it was browning too much.
Have a recipe to share? Please respond to this blog with your kitchen success story!
Saturday, May 31
Farmer Updates
Club member Paul Miller joined me on the farm run today. It was an especially long run (7 hours) because we added an extra stop to pick up ducks. But what a bounty we returned!
Here's news from the farm front:
* Landis Gourmet Mushrooms: John continues to inspire me with his ingenuity and mushroom experimentation. He was figuring out how to make his own mushroom spores when I got there. He cooks wheat and gypsum together with a spore starter, and it grows into a jar full of spores. Really cool stuff. He also surprised me by informing me of an herb garden he's been hiding. So if you need mushrooms or herbs this summer, contact him at mushroommill@yahoo.com. You can also visit him at the Matthews farmers market.
* Wild Turkey Farms: Lee pulled up some potatoes for you produce purchasers...there's also a mix of herbs...some sage, basil, and/or dill. For those of you who haven't gotten his eggs before...the big one in each dozen is a duck egg. These are supposed to be really good for baking. Lee and/or his brother Robbie are manning a booth at the Davidson farmers market this summer.
* Bird Brain Ostrich: Pat has been hatching out ostriches...quite a sight. She also told me that they have set up a primitive camping area on the property for ostrich gazing. So if you have a group of friends who need a place to retreat, and are comfortable with primitive camping features, get in touch. She and Mike will be selling at the Davidson farmers market.
* Grateful Growers: Natalie and Cassie and a contingency of friends, family, and colleagues were busy as bees preparing for their annual on-farm dinner which takes place tomorrow night. The farm looks amazing; I can't wait until the event! The chickens were so fresh they hadn't been frozen yet. Chicken club members...don't forget pick-ups are your responsibility from here on out. Contact info@ggfarm.com if you have questions. Cassie sells at the Davidson farmers market during the summer.
* Apple Orchard Farm: Art's smoker was going full steam when we arrived, which meant that we got to sample some fresh chopped pork BBQ. The honey combs are full; Art is preparing to do a harvest as soon as he can get some help. When I met him in November, he was recovering from a broken wrist. That wrist is still healing, but he now has broken the other wrist as well. I cannot imagine how he is doing all he does with two broken wrists. Any of you aspiring beekeepers out there who want to lend him a hand on his harvest, contact him at appleorchardfarm@bellsouth.net. Art sells at the Denver market during the summer; he also has an on-farm roadside stand. But be sure to call ahead if you want to buy meat or eggs. 704-263-2635
* Glencora: I missed seeing Scott by a minute...had I not missed each of the three turns, I would have gotten to say hi. Cynthia was there and as pleasant and helpful as always...these people are really great to know. There wasn't much asparagus, so many of you will not have any even though you ordered it. However I did get the ducks. It's kind of a weird experience to have seen the ducks 2 weeks ago and to realize I now have them in a cooler in the truck. Not an unusual experience for those who live rural lives, or who are more involved in food production than I am. But it was a new experience for me.
Friday, May 23
May 30/31 Farm Run Order Form
Orders due by Sunday, May 25 at 3:00 PM.
Milk will arrive at the Bradford Store Wednesday, May 28. You can pick it up during store hours anytime between Wednesday and Saturday.
Pick up all other items at the Bradford Store on Saturday, May 31 at 9:30 AM.
You may also pick up all non-milk items in Davidson on Friday, May 30 after 6:00 PM. However, you must leave a message for Christy at 704-892-9501 by 6:00 PM Friday, May 30 to let her know you plan to do this so she holds your orders out from the Bradford Store pick-ups.
Monday, May 19
Why do you buy locally?
Grateful Growers Farm is hosting their annual on-farm dinner on May 31. They've asked us to create an exhibit that explains why we choose to buy locally.
I'm interested in getting comments from you about your choices as a local food buyer, and/or photos of you with local food.
Please reply to localfoodclub@gmail.com or post your comments on the blog.
Comments needed by May 27 so that we have time to get them artfully represented.
C.
Sunday, May 18
Meet the Farmers Event - Cancelled
The LFC "Meet the Farmers" event scheduled for Tuesday, May 20th has been cancelled. We'll let you know if we're able to reschedule the event.
Sunday, May 11
From Grist.org
To make local food more accessible, time to revive mid-sized farms
To make local food more accessible, time to revive mid-sized farms
18 Apr 2008
Although the farmers market model works well for farms small enough to sell all or most of their produce directly to consumers, it makes only limited economic sense for mid-sized family farms. And it's precisely these mid-sized farms that could ramp up local and regional food chains to a point where they supply a large part of the American diet.
Read more...
http://www.grist.org/comments/food/2008/04/18/index.html?source=friend
Although the farmers market model works well for farms small enough to sell all or most of their produce directly to consumers, it makes only limited economic sense for mid-sized family farms. And it's precisely these mid-sized farms that could ramp up local and regional food chains to a point where they supply a large part of the American diet.
Read more...
http://www.grist.org/comments/food/2008/04/18/index.html?source=friend
50 Simple Things You Can Do to Save the Earth
From The National Campaign for Sustainable Agriculture:
The #1 New York Times bestseller, "50 Simple Things You Can Do to Save the Earth," is back! And this time, the authors have joined forces with 50 leading environmental groups... including The National Campaign for Sustainable Agriculture. "If you were a fan of the original 50 Simple Things You Can Do to Save the Earth in the 1990s, you may be in for a surprise. This isn't an updated version of the original - it's an entirely new book." -John Javna, Author
Read more here: http://www.50simplethings.com/partners/national_coalition_for_sustainable_agriculture.html
The #1 New York Times bestseller, "50 Simple Things You Can Do to Save the Earth," is back! And this time, the authors have joined forces with 50 leading environmental groups... including The National Campaign for Sustainable Agriculture. "If you were a fan of the original 50 Simple Things You Can Do to Save the Earth in the 1990s, you may be in for a surprise. This isn't an updated version of the original - it's an entirely new book." -John Javna, Author
Read more here: http://www.50simplethings.com/partners/national_coalition_for_sustainable_agriculture.html
Want a better bird? Try Heritage Turkeys
Heritage Turkeys Prove Superior In Flavor
Pittsboro, NC: On February 25, 2008, approximately 70 food professionals,
chefs, food writers, and food connoisseurs gathered at Ayrshire Farm in
Upperville, VA, to participate in a blind tasting comparing one industrial
and eight heritage varieties of turkey.
The purpose of the event was to give a fair and parallel comparison of nine
varieties of turkey to determine which, if any, stand out in flavor. This
unique event was conducted blind, with each turkey variety cut into
bite-sized pieces in covered dishes at numbered stations. Numbered
toothpicks and scorecards were provided to aid in evaluating the turkeys.
Additionally, whole, roasted turkeys were placed on a table, with their
corresponding number, so that appearance could be appraised as well.
The turkeys were scored based on flavor, texture, tenderness, smell, and
appearance.
After tasting the turkeys, the enthusiastic crowd was asked to vote for
their favorite number before the varieties were revealed. Each of the nine
turkeys had supporters, but when the tally was over all eight of the
heritage turkey varieties came out ahead of the industrial variety - a
Butterball.
The clear winner in this historical tasting was the Midget White turkey,
with second place going to the Bourbon Red. The top two favorites each
received nearly twice as many votes as any of the other turkey varieties.
The heritage turkey varieties tasted were the Royal Palm, Chocolate, Slate,
Narragansett, Bronze, Bourbon Red, Midget White, and Black. Heritage turkeys
are noted for slow to moderate rate of growth and are considered rare by the
American Livestock Breeds Conservancy.
All but two of the varieties - the standard Bronze and the Butterball - had
been grown on Ayrshire Farm, fed organic feed, and raised and processed
humanely, following Humane Farm Animal Care's standards.
This event was the largest comparison of turkey varieties to date and was an
opportunity for several of the turkey varieties to be "boarded" onto the
Slow Food USA Ark of Taste - a designation recognizing unique culinary
flavors and traditions. Invitees enjoyed being present at an Ark boarding,
and heartily endorsed the worthiness of the Slate, Royal Palm, and Midget
White turkey varieties.
Turkey Tasting - An Historical Event was produced through a partnership of
the American Livestock Breeds Conservancy, Humane Farm Animal Care, Slow
Food USA, and Ayrshire Farm.
For more information on the turkey varieties, placings, hosting
organizations, or turkey facts, visit:
http://www.ayrshirefarm.com/tasting/turkey/
Pittsboro, NC: On February 25, 2008, approximately 70 food professionals,
chefs, food writers, and food connoisseurs gathered at Ayrshire Farm in
Upperville, VA, to participate in a blind tasting comparing one industrial
and eight heritage varieties of turkey.
The purpose of the event was to give a fair and parallel comparison of nine
varieties of turkey to determine which, if any, stand out in flavor. This
unique event was conducted blind, with each turkey variety cut into
bite-sized pieces in covered dishes at numbered stations. Numbered
toothpicks and scorecards were provided to aid in evaluating the turkeys.
Additionally, whole, roasted turkeys were placed on a table, with their
corresponding number, so that appearance could be appraised as well.
The turkeys were scored based on flavor, texture, tenderness, smell, and
appearance.
After tasting the turkeys, the enthusiastic crowd was asked to vote for
their favorite number before the varieties were revealed. Each of the nine
turkeys had supporters, but when the tally was over all eight of the
heritage turkey varieties came out ahead of the industrial variety - a
Butterball.
The clear winner in this historical tasting was the Midget White turkey,
with second place going to the Bourbon Red. The top two favorites each
received nearly twice as many votes as any of the other turkey varieties.
The heritage turkey varieties tasted were the Royal Palm, Chocolate, Slate,
Narragansett, Bronze, Bourbon Red, Midget White, and Black. Heritage turkeys
are noted for slow to moderate rate of growth and are considered rare by the
American Livestock Breeds Conservancy.
All but two of the varieties - the standard Bronze and the Butterball - had
been grown on Ayrshire Farm, fed organic feed, and raised and processed
humanely, following Humane Farm Animal Care's standards.
This event was the largest comparison of turkey varieties to date and was an
opportunity for several of the turkey varieties to be "boarded" onto the
Slow Food USA Ark of Taste - a designation recognizing unique culinary
flavors and traditions. Invitees enjoyed being present at an Ark boarding,
and heartily endorsed the worthiness of the Slate, Royal Palm, and Midget
White turkey varieties.
Turkey Tasting - An Historical Event was produced through a partnership of
the American Livestock Breeds Conservancy, Humane Farm Animal Care, Slow
Food USA, and Ayrshire Farm.
For more information on the turkey varieties, placings, hosting
organizations, or turkey facts, visit:
http://www.ayrshirefarm.com/tasting/turkey/
Friday, May 9
Local grains and flours new trend
From Rodale Institute:
A new trend in the local food movement is taking hold--grains. Kevin Cunningham runs Shakefork Community Farm in Humbolt County, CA where he sells specialty flours and whole grains through a Community Supported Agriculture system, or CSA. For $300 per year, subscribers receive 12 to 15 pounds of assorted grains, grain flours, hot cereal mixes and culinary seeds. The return to small farms growing grain veers wildly from our current model where staple crops are growing en masse and trucked not just nationwide, but globally. Cunningham touts the direct-to-customer method as a way to focus on quality rather than quantity. Read More about this story, and find out how to go against the grain yourself....
Thursday, May 8
Davidson, Concord, Harrisburg Farmer's Markets - Information
Great news!! Davidson now has a farmer's market! The market is located next to Davidson Town Hall between Main and Jackson Streets and will run every Saturday 8am – Noon through October.
Upcoming events scheduled for the next few weeks at the Davidson Farmer’s Market include:
May 10 @ 10am: Chef Demonstration by Greg Guthrie of Green Cuisine of Charlotte & music by the Davidson Express
May 17: Music by Kate Minogue and friends
May 24: Music by the Lake Norman Jam
May 31 @ 8am: Qi Gong class taught by Cristin Gregory of Wellbeing Natural Health
Beginning in June, every last Saturday of the month, the Lake Norman Jam will be playing and welcomes musicians of all skills. People are encouraged to bring an acoustic instrument and pick up a song sheet at the market.
The Davidson Farmer’s Market, an initiative of Downtown Davidson Inc., is made possible by the support of the following sponsors: Market Properties, Inc., Davidson Lands Conservancy, DavidsonNews.net, Mayes Wilson & Associates, Baybridge Management, Knox Realty, Wellbeing Natural Health, Davidson Therapeutic Massage, Little Fish Marketing, Lake Norman Embroidery, Zimmerman Chiropractic, Lake Norman YMCA, Ginseng Junction Health Care, Réa Wright Counseling and Consulting, Summit Coffee, Pilates Studio at the Lake, Main Street Books, Davidson Family Medicine and Vital Foods, LLC.
Updated information about the market is available at www.davidsonfarmersmarket.org
And for those who live closer to Concord, the Piedmont Farmers' Market is also open! It will run on Saturdays May 3 through October 25 from 8:00 a.m. - noon at 518 Winecoff School Road and also on Tuesdays June 3 - Aug. 25 from 8:00 a.m.-12:00 p.m. at the same location.
For fresh produce closer to Harrisburg, you are in luck on Mondays May 19 - Sept. 29 from 4:00 - 7:00 p.m. on Robinson Church Road, Harrisburg (next to the restored Post Office).
Upcoming events scheduled for the next few weeks at the Davidson Farmer’s Market include:
May 10 @ 10am: Chef Demonstration by Greg Guthrie of Green Cuisine of Charlotte & music by the Davidson Express
May 17: Music by Kate Minogue and friends
May 24: Music by the Lake Norman Jam
May 31 @ 8am: Qi Gong class taught by Cristin Gregory of Wellbeing Natural Health
Beginning in June, every last Saturday of the month, the Lake Norman Jam will be playing and welcomes musicians of all skills. People are encouraged to bring an acoustic instrument and pick up a song sheet at the market.
The Davidson Farmer’s Market, an initiative of Downtown Davidson Inc., is made possible by the support of the following sponsors: Market Properties, Inc., Davidson Lands Conservancy, DavidsonNews.net, Mayes Wilson & Associates, Baybridge Management, Knox Realty, Wellbeing Natural Health, Davidson Therapeutic Massage, Little Fish Marketing, Lake Norman Embroidery, Zimmerman Chiropractic, Lake Norman YMCA, Ginseng Junction Health Care, Réa Wright Counseling and Consulting, Summit Coffee, Pilates Studio at the Lake, Main Street Books, Davidson Family Medicine and Vital Foods, LLC.
Updated information about the market is available at www.davidsonfarmersmarket.org
And for those who live closer to Concord, the Piedmont Farmers' Market is also open! It will run on Saturdays May 3 through October 25 from 8:00 a.m. - noon at 518 Winecoff School Road and also on Tuesdays June 3 - Aug. 25 from 8:00 a.m.-12:00 p.m. at the same location.
For fresh produce closer to Harrisburg, you are in luck on Mondays May 19 - Sept. 29 from 4:00 - 7:00 p.m. on Robinson Church Road, Harrisburg (next to the restored Post Office).
Turning your front yard into an edible garden
We have 32 million acres of lawns about to blossom all over America, but most folks still don’t know what to do with the front. What’s it for, anyway, since it provides no privacy, and most folks do their gardening, socializing and recreating in the patch of green behind the house?
Joan Baron, a sculptor, ceramicist, green building guru, and environmental artist has turned her front yard into an edible garden, neighborhood center, and feast for the eyes and the mouth.
Take her own front yard, a little bit of paradise in an unsuspecting spot: before a tract house in suburban Scottsdale, Arizona. There she’s planted a garden that slips from her property line onto her neighbors’. “Gardens are about sharing,” she explained, so in exchange for letting her grow spinach and fresh cilantro, among other goodies, on their land, she offers fresh food. She catches rainwater in a steel cistern that she hasn’t hidden behind the house, but displayed prominently in front of it. She crafted a “living wall” of stalks of ocotillo cactus that undulates through the yard, surrounded by brilliant yellow Arizona poppies. She chopped up the concrete driveway—“It traps the heat,” she said—and used the pieces to craft a walkway.
The project is a makeshift traffic-calming element, too, with passers-by slowing down to take it in. And that’s what she wants—nosy neighbors. The more who learn from her projects what’s possible, the more sustainable metro Phoenix will become. Already her neighbors have pulled the grass—not sustainable in the desert—from their yard and have slowly moved in Baron’s direction. “It’s one house, one street, one neighborhood, at a time,” she says. “And then the world."
Joan Baron, a sculptor, ceramicist, green building guru, and environmental artist has turned her front yard into an edible garden, neighborhood center, and feast for the eyes and the mouth.
Take her own front yard, a little bit of paradise in an unsuspecting spot: before a tract house in suburban Scottsdale, Arizona. There she’s planted a garden that slips from her property line onto her neighbors’. “Gardens are about sharing,” she explained, so in exchange for letting her grow spinach and fresh cilantro, among other goodies, on their land, she offers fresh food. She catches rainwater in a steel cistern that she hasn’t hidden behind the house, but displayed prominently in front of it. She crafted a “living wall” of stalks of ocotillo cactus that undulates through the yard, surrounded by brilliant yellow Arizona poppies. She chopped up the concrete driveway—“It traps the heat,” she said—and used the pieces to craft a walkway.
The project is a makeshift traffic-calming element, too, with passers-by slowing down to take it in. And that’s what she wants—nosy neighbors. The more who learn from her projects what’s possible, the more sustainable metro Phoenix will become. Already her neighbors have pulled the grass—not sustainable in the desert—from their yard and have slowly moved in Baron’s direction. “It’s one house, one street, one neighborhood, at a time,” she says. “And then the world."
May 20 social/educational event for the club
On Tuesday, May 20, at 7:00 p.m., three of our farmers have agreed to come and share with our food club who they are, what they do, and why they do it. We'll have two mushroom farmers and Art from Apple Orchard Farm who supplies our beef, some pork, and some eggs, and soon honey! This will be an informal time for us to visit with them and learn more about some of our local farmers. In addition, the social committee folks thought it would be fun for us to have a potluck sharing that night with all food club members bringing one of their favorite dishes made with products from our local farmers. If you can, bring the recipe too so we can share them with each other.
The event will take place in the Church Parlor of the Davidson College Presbyterian Church which is at the corner of Concord and Main Sts. in downtown Davidson. The Church Parlor is on the main level of the church in the southwest corner of the building. You will access the building by the handicap entrance which faces Concord Road. That door will be the only door unlocked. Once you enter the building, turn left down the hall and keep walking until you see signs for the Parlor.
We want to make the trip to Davidson worthwhile for our farmers so, like our last event, we will ask you to RSVP. Please do so to Kathy Beach-Verhey, kbeach-verhey@dcpc.org, by Sunday night, May 18.
Helping Farmers
No one works harder than our farmers and from time to time they could use a hand.
Would you like to volunteer to help work on a farm? No experience necessary.
Just email thom@slowfoodcharlotte.org and we will attempt help you give a gift back to the folks that help to feed you. You will appreciate the gift of good food even more. Thanks.
Would you like to volunteer to help work on a farm? No experience necessary.
Just email thom@slowfoodcharlotte.org and we will attempt help you give a gift back to the folks that help to feed you. You will appreciate the gift of good food even more. Thanks.
The Pocket Shoppers' Guide To Avoiding GE Foods Has Arrived!
From Center for Food Safety:
We are pleased to announce the arrival of our updated, portable pocket shoppers' guide to help you find and avoid GE ingredients wherever you shop. Our guide gives you valuable information on common GE ingredients, brands to look for, and look out for, and common sense tips to keep you in the know.
The Cool Foods Campaign - Take A Bite Out Of The Cool Foods Campaign - Take A Bite Out Of Global Warming!Global Warming!
From Center for Food Safety:
Just in time for Earth Day, CFS has launched the new Cool Foods Campaign! The Cool Foods Campaign aims to educate the public about the impact of food choices and agricultural practices on global warming, and empower people with resources needed to change that impact and reduce their “Foodprint.” Among other recommendations, the Campaign promotes organic, local and whole foods which require far less fossil fuels for their production and transportation.
Keep Antibiotics Working!
Did you know that an estimated 70 percent of all antibiotics used in the United States are regularly added to the feed of livestock and poultry that are not sick—a practice with serious consequences for our health? Bacteria that are constantly exposed to antibiotics develop antibiotic resistance. This means that when humans get sick from resistant bacteria, the antibiotics prescribed by doctors don’t work.
Right now, there are bills in both the House and Senate to address this risky practice - but your representatives need to hear from you in order to get them passed!
Here's an easy way to let your representatives know what you think.
Right now, there are bills in both the House and Senate to address this risky practice - but your representatives need to hear from you in order to get them passed!
Here's an easy way to let your representatives know what you think.
An Unlikely Way to Save a Species: Serve It for Dinner
From Kim Severson at the NY Times:
Mr. Nabhan’s list, 1,080 items and growing, forms the basis of his new book, an engaging journey through the nooks and crannies of American culinary history titled “Renewing America’s Food Traditions: Saving and Savoring the Continent’s Most Endangered Foods” (Chelsea Green Publishing, $35). Read more...
Question Your Candidates
From the Center for Rural Affairs:
The next six months may be your best chance to get your future senator or representative to make a commitment to vote right. It's an election year. Aspiring elected official are never more responsive to constituents than in their first campaign. It works. Read questions to ask.
Let's Get the Next President to Grow His/Her Own Food
Roger Doiron's idea:
You can help make this happen by giving the idea a 5 star rating.
Announce plans for a food garden on the White House lawn, making one of the White House's eight gardeners responsible for it, with part of produce going to the White House kitchen and the rest to a local food pantry. The White House is "America's House" and should set an example. The new President would not be breaking with tradition, but returning to it (the White House has had vegetable gardens before) and showing how we can meet global challenges such as climate change and food security.
You can help make this happen by giving the idea a 5 star rating.
Pew Commission Confirms Industrial Farm Animal Production Bad News
From Rodale Institute:
Pew Commission confirms industrial farm animal production bad news
The Pew Commission on Industrial Farm Animal Production (PCIFAP) released their report two and a half years in the making that finds Industrial Farm Animal Production (IFAP) poses an "unacceptable risk" to the environment and to human health. The report reviews the impact of IFAPs in four main areas--public health, environment, animal welfare and rural America--finding serious problems and grave concerns in each. Some practical recommendations include bans on non-theraputic use of antibiotics, disease-monitoring programs for traceability, treating IFAPs as industrial operations and improving the broken waste-management systems. Read the overview or the full report.
Hey Chicken Clubbers!
For those of you who signed up for Grateful Growers' chicken club, here's what you need to know.
You get your May chickens at the LFC pickups on May 17 and May 31. If you are not able to pickup on these dates, you can let Christy know and she will hold your chicken for you.
Pickups after May will happen at the location you indicated on your chicken club membership form. If you don't recall what that was, you can contact Natalie or Cassie at info@ggfarm.com.
For those of you who are interested in learning how to cut up a whole chicken, check out this tutorial from Gourmet Sleuth: http://www.gourmetsleuth.com/cutupchicken.htm. If there's interest, we may also have a tutorial on this during a social event this summer.
May 16/17 Farm Run Order Form
Orders due by Sunday, May 11 at 3:00 PM.
Milk will arrive at the Bradford Store Wednesday, May 14. You can pick it up during store hours anytime between Wednesday and Saturday.
Pick up all other items at the Bradford Store on Saturday, May 17 at 9:30 AM.
You may also pick up all non-milk items in Davidson on Friday, May 16 after 6:00 PM. However, you must leave a message for Christy at 704-892-9501 by 6:00 PM Friday, May 16 to let her know you plan to do this so she holds your orders out from the Bradford Store pick-ups.
Friday, April 25
News from our Farms
What a beautiful day it was to drive from farm to farm. The spring has really sprung...
Here's the news from our farms to you:
* Landis Gourmet Mushrooms: John Herron faced a tragic loss this week in the unexpected death of one of his business partners. Jim was an important player in helping John construct his mushroom farm, so it is a loss on both a personal and a business level. Hearing this news earlier this week prompted me to ask John if we could help him in some way. He said he's got a lot of growing rooms to build and not enough hands to do it. So if any of you are interested in pitching in one day to help build a growing room, post a comment and let's give back. For some reason the golden oysters didn't come in, so John gave you either blue or brown instead. He really loaded up the containers this time!
* Wild Turkey Farms: Lee Menius is excited about working with us in the upcoming months and is loving this time of year as the produce starts coming in. He asked that we all pray for rain and for relief on fuel costs, which affect every aspect of farming. For those of you who ordered produce, it looks BEAUTIFUL. There's bok choy (chinese cabbage), spring onions, radishes, arugula, and lettuces. YUM!
* Bird Brain Ranch: Pat Roberts told me how to cook a ostrich fan muscle, which is cooked like a london broil. Sounds like a great way to feed a crowd! She also gives a shout out to the Kuras family...said your parents stopped by last week!
* Grateful Growers: Natalie Veres is looking forward to our farm visit next week. We also talked a little about the slaughtering process for her pork. An animal that is stressed when it is killed can result in tough meat; so Natalie insists that her animals are handled with care once they are delivered to the slaughterhouse. She requires the slaughterhouse to give her pigs a day to adjust to their new environment before they are killed, to allow them to overcome the travel away from the farm. Natalie has also taken a strict stance with the handlers at the slaughterhouse so that they treat the animals with respect and not shocking rods. I'm not yet at a place where I'm ready to visit the slaughterhouse, but it helps me to understand this relationship. A farmer can put months of special care into raising their animals and have it lost in a moment when an unsympathetic handler mistreats the animal. So the relationship between farmer and processor is an important factor in the quality of the end product.
* Apple Orchard Farm: Art Duckworth greeted me in his bee-keeping suit. He was in the process of replacing a queen bee that is producing too many males (which consume honey but don't make it) and not enough females (which make the honey). Art says the honey is about to start flowing, so that's great news. He's had a run on seedlings, which is an encouraging sign...people want to grow their own plants. Yeah!
Thursday, April 17
April 25/26 Farm Run Order Form
Orders due by Sunday, April 20 at 3:00 PM.
Milk will arrive at the Bradford Store Wednesday, April 23. You can pick it up during store hours anytime between Wednesday and Saturday.
Pick up all other items at the Bradford Store on Saturday, April 26 at 9:30 AM.
You may also pick up all non-milk items in Davidson on Friday, April 25 after 6:00 PM. However, you must leave a message for Christy at 704-892-9501 by 6:00 PM Friday, April 25 to let her know you plan to do this so she holds your orders out from the Saturday pick-ups.
Tuesday, April 15
Photoset: Butchering a hog
I understand this won't be for everyone. Still, part of eating locally is getting more intimately acquainted with your food. If you want to know where that ham and bacon you like so much come from, linky-linky.
The pig is Berkshire, from a small farm in upstate NY. It was slaughtered at a small family slaughterhouse nearby, on the Thursday before the class. So this pig had been dead for less than a week before being butchered.No gore, nothing disturbing (except, perhaps, to vegans and vegetarians, so be aware). Nothing you won't have seen in smaller segments if you watch Alton Brown.
The only organ meat you'll see is the kidney. The stomach and intestines were shipped offshore for processing, and Tom doesn't know what happens to the heart, liver, lungs, etc.
LFC event at Grateful Growers
Join the LFC for a special tour of Grateful Growers on Sunday, May 4th at 2 pm. Natalie Veres and Cassie Parsons have graciously agreed to open their farm to us. You'll have a chance to learn more about the delicious food that they provide to the LFC and about their experiences raising chickens, pigs and produce in an organically, sustainable and humane manner.
As stated on their website:
"Our animals are raised outdoors on rolling pastures which are not treated with chemical fertilizers or herbicides. The diets of pasture forage and grains are highly nutritious and free from hormones, antibiotics, and meat byproducts. We comply with animal husbandry standards established by the Animal Welfare Institute, ensuring the animals are safe, free from stress, and are able to behave naturally. There are no stuffy confinement pens or waste lagoons here.
Pigs are free to roam, root, and play in the sunshine and fresh air. The breeds we raise were especially selected for superior meat quality and hardiness for outdoor living.
Chickens are free ranging, producing delicious, nutritious meat and eggs.
Produce is grown without synthetic pesticides, weed controls, or chemical fertilizers. We believe food is a valuable gift, and shouldn't be laced with poisons!"
Please let us know if you plan to attend. Send an email indicating the number of people in your party to Lyn Palmer at lynef@yahoo.com by April 28th.
Grateful Growers
3006 Mack Ballard Rd
Denver, NC 28037
Sunday, April 13
The Great Cheapavore Challenge
Three “locavore” chefs compete to make the cheapest locally grown grub.
By Rob Patronite & Robin Raisfeld Published Jul 22, 2007
http://nymag.com/restaurants/cheapeats/2007/34996/
By Rob Patronite & Robin Raisfeld Published Jul 22, 2007
http://nymag.com/restaurants/cheapeats/2007/34996/
Saturday, April 12
Farm Run Feedback
What a beautiful day it was to toodle around from farm to farm! And what exciting things I discovered along the way!
- John Herron and Greg Hager of Landis Gourmet Mushrooms are starting to build their operation. They are adding more growing rooms in the basement of the mill. Soon they will get a larger sterilization drum in place to sterilize the cardboard on which they grow the mushrooms. Lookout mushroom world!
- Lee Menius of Wild Turkey Farms is really growing gang-busters. He has increased his chicken flock for eggs, is thinking about adding a small number of heritage turkeys, and might even get some rabbits! He has also agreed to partner with the Local Food Club as a vegetable producer for the fall and winter. We'll have an on-farm tour and fundraiser this summer to get some "seed money" for the coldframes and other things needed to raise vegetables year-round. Woo-hoo!!!
- Pat Roberts of Bird Brain Ranch is gearing up for the new Davidson farmers' market as well as the upcoming on-farm event at their place. Check the earlier post about the event...it takes place next Saturday. Should be a great time for the whole family!!!
- Natalie Veres of Grateful Growers is really getting some good, and worthy, press. For those of you who didn't see it, there's a great article in the Observer this week on a pork-tasting they held in Charlotte. They've also announced a new product, which I'm looking forward to trying these Thinkfurters. Hooray for locally and sustainably grown, hot dogs!!!
- Art Duckworth of Apple Orchard Farm has a new product as well. Art is a beekeeper, and he is taking the wax left over after he extracts the honey and having it made into lip balm. All natural ingredients...in many flavors: unflavored, cherry, orange, raspberry, apple, spearmint, and peppermint.
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