Local Food Club

We're Growing!

2008-08-17T20:36:00.002-04:00

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.

Promoters of national livestock ID plan shift to focus on benefits of global traceability

2008-07-16T13:58:00.002-04:00

From Rodale's New Farm Newsletter

"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

2008-07-16T13:48:00.001-04:00

It might be interesting to get a group of families together and do this for the Charlotte region.

http://www.time.com/time/photogallery/0,29307,1626519_1373695,00.html

Interested? Comment here.

Food Artist

2008-07-16T13:03:00.001-04:00

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/

Grain Consumption Data

2008-07-16T13:00:00.001-04:00

The U.S. Grain Consumption Landscape: Who Eats Grain, in What Form, Where, and How Much?

Source: www.ers.usda.gov

The U.S. Government is promoting whole-grain foods, responding to mounting evidence of their association with maintaining a healthy weight and reducing the risk of heart problems and other diseases, This ...

Planning Ahead

2008-07-16T12:34:00.001-04:00

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! :)

Slow Food on Film

2008-07-16T12:30:00.001-04:00

If you're looking for a change in your movie fare, consider tracking down one of these films:

http://www.slowfoodonfilm.it/eng/film.lasso

Please share comments if you do!

New Yorker Article: Big Foot

2008-07-16T12:15:00.001-04:00

<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

New farmer's market in Kannapolis

2008-06-15T06:25:00.004-04:00

The new NC Research Campus, NC State University (go Pack!) have put together a new farmer's market at the Campus:

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.

Yummy Recipe for a Whole Chicken

2008-06-02T14:40:00.001-04:00

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!

Farmer Updates

2008-05-31T00:16:00.001-04:00

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.

May 30/31 Farm Run Order Form

2008-05-23T10:50:00.003-04:00

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.

Name:

Email Address:

Phone Number:

Mixed Spring Produce (WTF), $10 (Mix of $10 worth of whatever's coming in…salad greens, broccoli, etc.) Enter number of shares:

Asparagus (GC), $6/lb (bunch size to be determined; organic, locally grown) Enter number of bunches:

Blue Tree oyster mushrooms (LGM), $3 (0.25 lb pkg) Enter number of packages:

Brown Phoenix oyster mushrooms (LGM), $3 (0.25 lb pkg) Enter number of packages:

Golden Oyster mushrooms (LGM), $3 (0.25 lb pkg) Enter number of packages:

Buttermilk (HC), $3.90 (Half-Gallon) Enter number of half-gallons:

Chocolate Milk (HC), $3.90 (Half-Gallon) Enter number of half-gallons:

Half-and-Half (HC), $5.20 (Half-Gallon) Enter number of half-gallons:

Reduced Fat Milk (HC), $4.75 (Gallon) Enter number of gallons:

Skim Milk (HC), $4.75 (Gallon) Enter number of gallons:

Whole Milk (HC), $4.75 (Gallon) Enter number of gallons:

Eggs (WTF), $3.50 (dozen) Enter number of dozens:

Eggs (AOF), $3.50 (dozen; flock NC Certified Avian Influenza free) Enter number of dozens:

Counter Culture Decaf (GG), $11.50/bag (organic, shade grown, fair trade Grown in Mexico, roasted in Durham, NC) Enter number of bags:

Counter Culture Regular (GG), $11/bag (organic, shade grown, fair trade Grown in Mexico, roasted in Durham, NC) Enter number of bags:

Apple Jelly (AOF), $4 (pint jar (our farm kitchen is NC Certified)) Enter number of jars:

Beeswax Lip Balms (AOF), $2 (made from our own beeswax) Enter number of tubes:

Ground Ostrich, bulk (BBO), $6.50/lb (avg 1 lb per pkg) Enter number of packages:

Ground Ostrich, patties (BBO), $6.50/lb (four 0.25 lb patties per pkg) Enter number of packages:

Ostrich Breakfast Sausage, bulk (BBO), $7.50/lb (avg 1 lb pkg) Enter number of packages:

Ostrich Cubed Steak (BBO), $11.50/lb (avg 1 lb pkg; 4 per pkg) Enter number of packages:

Ostrich Italian Sausage, in casing (BBO), $7.50/lb (avg 1 lb pkg) Enter number of packages:

Ostrich Roast (BBO), $11.50/lb (avg 2-3 lbs per pkg) Enter number of packages:

Ostrich Salami Stick (BBO), $3 (avg 1.75 oz) Enter number of sticks:

Ostrich Steak (BBO), $13.50/lb (1 per pkg; avg 7-8 oz per pkg) Enter number of packages:

Whole Ostrich Muscle, Fan (BBO), $15.50/lb (avg 2.5-4 lb per pkg) Enter number of packages:

Whole Chicken (GG), $4.10/lb (avg 3.25 lb; limited qty available) Enter number of birds:

Bratwurst (GG), $5.50/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Fresh Bacon, no salt or smoke (GG), $6.50/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Fresh Ham (GG), $4.50/lb (avg 2-4 lbs per pkg) Enter number of packages:

Ground Pork (GG), $3.50/lb (avg 1 lb per pkg) Enter number of packages:

Hot Italian (GG), $5.50/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Jowl, no smoke (GG), $4/lb (avg 1.5-2 lbs per pkg) Enter number of packages:

Pork Bones (GG), $1.50/lb (10 lb box) Enter number of boxes:

Pork Chops (GG), $6.50/lb (avg 1 lb per pkg; 2 per pkg) Enter number of packages:

Pork Cracklins (GG), $3/lb (avg 1 lb per pkg) Enter number of packages:

Pork Ribs (GG), $4.50/lb (avg 1-2 lbs per pkg) Enter number of packages:

Pork Variety Pack (GG), $4.50/lb (30 lb) Enter number of boxes:

Prosciutto (GG), $20/lb (avg 0.4 lbs per pkg) Enter number of packages:

Rendered Lard (GG), $4.50/lb (avg 1.5 lb per pkg) Enter number of tubs:

Sausage-Chorizo, mexican style (GG), $5.50/lb (avg 1 lb per pkg) Enter number of packages:

Sausage-Hot (GG), $4.25/lb (avg 1 lb per pkg) Enter number of packages:

Sausage-Mild (GG), $4.25/lb (avg 1 lb per pkg) Enter number of packages:

Shoulder (GG), $4.50/lb (avg 3-5 lbs per pkg) Enter number of packages:

Smoked Kielbasa (GG), $7/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Smoked paprika bacon, unsliced (GG), $8/lb (avg 0.5-1 lb per pkg) Enter number of packages:

Smoked Tasso Ham (GG), $8/lb (avg 0.5-1 lb per pkg) Enter number of packages:

Sweet Italian (GG), $5.50/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Thinkfurters, all-pork hotdogs (GG), $7/lb (avg 1 lb per pkg; no nitrates, no fillers, no sugar, no preservatives, no MSG) Enter number of packages:

Boston Butt (WTF), $4/lb (average package size not available) Enter number of packages:

Bratwurst (WTF), $4.50/lb (avg 1 lb per pkg) Enter number of packages:

Ground pork--no seasoning (WTF), $4/lb (average package size not available) Enter number of packages:

Ham Roast (WTF), $4/lb (average package size not available) Enter number of packages:

Ham Steaks (WTF), $4/lb (avg 3 lb per pkg; 1 per pkg; price reduced!) Enter number of packages:

Maple sausage (WTF), $4/lb (average package size not available) Enter number of packages:

Neck bones (WTF), $2/lb (average package size not available) Enter number of packages:

Pork Picnic (WTF), $4/lb (average package size not available) Enter number of packages:

Pork Chops (WTF), $6.50/lb (avg 1.25- 1.5 lb per pkg; 2 per pkg) Enter number of packages:

Pork Spare Ribs (WTF), $5/lb (avg 1.5 lb per pkg) Enter number of packages:

Sausage--Hot (WTF), $4/lb (avg 1 lb per pkg) Enter number of packages:

Sausage--Mild (WTF), $4/lb (avg 1 lb per pkg) Enter number of packages:

Shanks (WTF), $4/lb (average package size not available) Enter number of packages:

Whole Tenderloin (WTF), $18/lb (average package size not available) Enter number of packages:

Zesty Italian Sausage (WTF), $4.50/lb (avg 1 lb per pkg) Enter number of packages:

Breakfast Sausage-Hot (AOF), $4.50/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Breakfast Sausage-Mild (AOF), $4.50/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Fatback, plain (AOF), $3/lb (avg 0.5 lb per pkg) Enter number of packages:

Fatback, salted (AOF), $3/lb (avg 0.5 lb per pkg) Enter number of packages:

Ham Steaks (AOF), $3.50/lb (avg 0.5 lb per pkg; 1-2 per pkg; closeout price) Enter number of packages:

Hickory Smoked Boston Butts (AOF), $40/each (feeds 12-15, special order) Enter number of butts:

Hickory Smoked Pork BBQ (AOF), $8/lb (chopped; 1 lb pkg) Enter number of packages:

Pork Back Bones (AOF), $3/lb (avg 2-3 lbs per pkg) Enter number of packages:

Pork Chops (AOF), $7/lb (avg 0.75 lb per pkg; 2 per pkg) Enter number of packages:

Pork Spare Ribs (AOF), $3/lb (avg 2-3 lbs per pkg) Enter number of packages:

Pork Tenderloin-sliced (AOF), $9/lb (avg 0.5 per pkg; 4-5 pieces per pkg) Enter number of packages:

Sausage Links-Mild (AOF), $3.50/lb (avg 0.5 lb per pkg; closeout price) Enter number of packages:

Pork Bratwurst (AOF), $3.50/lb (avg 1 lb per pkg; closeout price) Enter number of packages:

Cubed Steak (WTF), $5/lb (average package size not available) Enter number of packages:

Ground Beef (WTF), $5/lb (average package size not available) Enter number of packages:

Roast (WTF), $5/lb (average package size not available) Enter number of packages:

Chuck Roast (AOF), $6/lb (avg 2-3 lbs per pkg) Enter number of packages:

Brisket (AOF), $6/lb (avg 4-5 lbs per pkg) Enter number of packages:

Ground Beef (AOF), $4.50/lb (avg 1 lb per pkg) Enter number of packages:

NY Strip Steak (AOF), $14/lb (avg 0.5 lb; 1 per pkg) Enter number of packages:

Rib Eye (AOF), $14/lb (avg 0.5-1 lb; 1 per pkg) Enter number of packages:

Shoulder Roast (AOF), $6/lb (avg 2-3 lbs per pkg) Enter number of packages:

Sirloin Steak (AOF), $8/lb (avg 1-1.25 lb; 1 per pkg) Enter number of packages:

Beef BBQ (AOF), $10/lb (chopped; 1 lb pkg) Enter number of packages:

Sirloin Tip Roast (AOF), $6/lb (avg 2-3 lbs per pkg) Enter number of packages:

Soup and Neck Bones (AOF), $2.50/lb (avg 1 lb per pkg; 1-2 per pkg) Enter number of packages:

Stew Beef (AOF), $4.50/lb (avg 1 lb per pkg) Enter number of packages:

Why do you buy locally?

2008-05-19T13:28:00.001-04:00

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.

Meet the Farmers Event - Cancelled

2008-05-18T21:13:00.002-04:00

The LFC "Meet the Farmers" event scheduled for Tuesday, May 20^th has been cancelled. We'll let you know if we're able to reschedule the event.

2008-05-11T20:26:00.003-04:00

From Grist.org

To make local food more accessible, time to revive mid-sized farms

By Tom Philpott

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

50 Simple Things You Can Do to Save the Earth

2008-05-11T19:23:00.003-04:00

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

Want a better bird? Try Heritage Turkeys

2008-05-11T19:21:00.001-04:00

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/

Local grains and flours new trend

2008-05-09T18:25:00.002-04:00

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....

Davidson, Concord, Harrisburg Farmer's Markets - Information

2008-05-08T22:06:00.003-04:00

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).

Turning your front yard into an edible garden

2008-05-08T22:01:00.002-04:00

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."

May 20 social/educational event for the club

2008-05-08T21:33:00.001-04:00

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

2008-05-08T21:27:00.001-04:00

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.

The Pocket Shoppers' Guide To Avoiding GE Foods Has Arrived!

2008-05-08T20:55:00.000-04:00

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!

2008-05-08T20:53:00.000-04:00

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!

2008-05-08T20:23:00.001-04:00

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.

An Unlikely Way to Save a Species: Serve It for Dinner

2008-05-08T20:14:00.001-04:00

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

2008-05-08T20:10:00.001-04:00

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

2008-05-08T20:06:00.002-04:00

Roger Doiron's idea:

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

2008-05-08T20:00:00.003-04:00

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!

2008-05-08T19:40:00.001-04:00

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

2008-05-08T19:16:00.004-04:00

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.

Name:

Email Address:

Phone Number:

Mixed Spring Produce (WTF), $10 (Mix of $10 worth of whatever's coming in…salad greens, broccoli, etc.) Enter number of shares:

Asparagus (GC), $6/lb (bunch size to be determined; organic, locally grown) Enter number of bunches:

Blue Tree oyster mushrooms (LGM), $3 (0.25 lb pkg) Enter number of packages:

Brown Phoenix oyster mushrooms (LGM), $3 (0.25 lb pkg) Enter number of packages:

Golden Oyster mushrooms (LGM), $3 (0.25 lb pkg) Enter number of packages:

Cubed Steak (WTF), $5/lb (average package size not available) Enter number of packages:

Ground Beef (WTF), $5/lb (average package size not available) Enter number of packages:

Roast (WTF), $5/lb (average package size not available) Enter number of packages:

Short Ribs (WTF), $5/lb (average package size not available) Enter number of packages:

Stew Beef (WTF), $5/lb (average package size not available) Enter number of packages:

Chuck Roast (AOF), $5/lb (avg 2-3 lbs per pkg; END OF MONTH SPECIAL!!) Enter number of packages:

Cubed Steak (AOF), $5/lb (avg 0.75-1 lb per pkg; 4-5 per pkg; April special!) Enter number of packages:

Ground Beef (AOF), $4.50/lb (avg 1 lb per pkg) Enter number of packages:

NY Strip Steak (AOF), $14/lb (avg 0.5 lb; 1 per pkg) Enter number of packages:

Rib Eye (AOF), $14/lb (avg 0.5-1 lb; 1 per pkg) Enter number of packages:

Shoulder Roast (AOF), $5/lb (avg 2-3 lbs per pkg; END OF MONTH SPECIAL!!) Enter number of packages:

Sirloin Steak (AOF), $8/lb (avg 1-1.25 lb; 1 per pkg) Enter number of packages:

Sirloin Stir-Fry (AOF), $8/lb (avg 0.75-1 lb per pkg) Enter number of packages:

Sirloin Tip Roast (AOF), $8/lb (avg 2-3 lbs per pkg) Enter number of packages:

Soup and Neck Bones (AOF), $3/lb (avg 1 lb per pkg; 1-2 per pkg) Enter number of packages:

Stew Beef (AOF), $6/lb (avg 1 lb per pkg) Enter number of packages:

Counter Culture Decaf (GG), $11.50/bag (organic, shade grown, fair trade Grown in Mexico, roasted in Durham, NC) Enter number of bags:

Counter Culture Regular (GG), $11/bag (organic, shade grown, fair trade Grown in Mexico, roasted in Durham, NC) Enter number of bags:

Buttermilk (HC), $3.90 (Half-Gallon) Enter number of half-gallons:

Chocolate Milk (HC), $3.90 (Half-Gallon) Enter number of half-gallons:

Half-and-Half (HC), $5.20 (Half-Gallon) Enter number of half-gallons:

Reduced Fat Milk (HC), $4.75 (Gallon) Enter number of gallons:

Skim Milk (HC), $4.75 (Gallon) Enter number of gallons:

Whole Milk (HC), $4.75 (Gallon) Enter number of gallons:

Eggs (WTF), $3.50 (dozen) Enter number of dozens:

Eggs (AOF), $3.50 (dozen; flock NC Certified Avian Influenza free) Enter number of dozens:

Eggs (GC), $3.50 (dozen; organic brown eggs) Enter number of dozens:

Ground Ostrich, bulk (BBO), $6.50/lb (avg 1 lb per pkg) Enter number of packages:

Ground Ostrich, patties (BBO), $6.50/lb (four 0.25 lb patties per pkg) Enter number of packages:

Ostrich Breakfast Sausage, bulk (BBO), $7.50/lb (avg 1 lb pkg) Enter number of packages:

Ostrich Cubed Steak (BBO), $11.50/lb (avg 1 lb pkg; 4 per pkg) Enter number of packages:

Ostrich Italian Sausage, in casing (BBO), $7.50/lb (avg 1 lb pkg) Enter number of packages:

Ostrich Roast (BBO), $11.50/lb (avg 2-3 lbs per pkg) Enter number of packages:

Ostrich Salami Stick (BBO), $3 (avg 1.75 oz) Enter number of sticks:

Ostrich Steak (BBO), $13.50/lb (1 per pkg; avg 7-8 oz per pkg) Enter number of packages:

Whole Ostrich Muscle, Fan (BBO), $15.50/lb (avg 2.5-4 lb per pkg) Enter number of packages:

Apple Jelly (AOF), $4 (pint jar) Enter number of jars:

Beeswax Lip Balms (AOF), $2 (made from our own beeswax) Enter number of tubes:

Molasses (AOF), $11 (locally produced) Enter number of quarts:

Bratwurst (GG), $5.50/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Fresh Bacon, no salt or smoke (GG), $6.50/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Fresh Ham (GG), $4.50/lb (avg 2-4 lbs per pkg) Enter number of packages:

Ground Pork (GG), $3.50/lb (avg 1 lb per pkg) Enter number of packages:

Hot Italian (GG), $5.50/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Jowl, no smoke (GG), $4/lb (avg 1.5-2 lbs per pkg) Enter number of packages:

Pork Bones (GG), $1.50/lb (10 lb box) Enter number of boxes:

Pork Chops (GG), $6.50/lb (avg 1 lb per pkg; 2 per pkg) Enter number of packages:

Pork Cracklins (GG), $3/lb (avg 1 lb per pkg) Enter number of packages:

Pork Ribs (GG), $4.50/lb (avg 1-2 lbs per pkg) Enter number of packages:

Pork Variety Pack (GG), $4.50/lb (30 lb) Enter number of boxes:

Prosciutto (GG), $20/lb (avg 0.4 lbs per pkg) Enter number of packages:

Rendered Lard (GG), $4.50/lb (avg 1.5 lb per pkg) Enter number of tubs:

Sausage-Chorizo, mexican style (GG), $5.50/lb (avg 1 lb per pkg) Enter number of packages:

Sausage-Hot (GG), $4.25/lb (avg 1 lb per pkg) Enter number of packages:

Sausage-Mild (GG), $4.25/lb (avg 1 lb per pkg) Enter number of packages:

Shoulder (GG), $4.50/lb (avg 3-5 lbs per pkg) Enter number of packages:

Smoked Kielbasa (GG), $7/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Smoked paprika bacon, unsliced (GG), $8/lb (avg 0.5-1 lb per pkg) Enter number of packages:

Smoked Tasso Ham (GG), $8/lb (avg 0.5-1 lb per pkg) Enter number of packages:

Sweet Italian (GG), $5.50/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Thinkfurters, all-pork hotdogs (GG), $7/lb (avg 1 lb per pkg; no nitrates, no fillers, no sugar, no preservatives, no MSG) Enter number of packages:

Boston Butt (WTF), $4/lb (average package size not available) Enter number of packages:

Bratwurst (WTF), $5/lb (avg 1 lb per pkg) Enter number of packages:

Ground pork--no seasoning (WTF), $4.50/lb (average package size not available) Enter number of packages:

Ham Roast (WTF), $4/lb (average package size not available) Enter number of packages:

Ham Steaks (WTF), $4/lb (avg 3 lb per pkg; 1 per pkg; price reduced!) Enter number of packages:

Maple sausage (WTF), $4.50/lb (average package size not available) Enter number of packages:

Neck bones (WTF), $2/lb (average package size not available) Enter number of packages:

Picnic (WTF), $4/lb (average package size not available) Enter number of packages:

Pork Chops (WTF), $7/lb (avg 1.25- 1.5 lb per pkg; 2 per pkg) Enter number of packages:

Pork Spare Ribs (WTF), $5/lb (avg 1.5 lb per pkg) Enter number of packages:

Sausage--Hot (WTF), $4.50/lb (avg 1 lb per pkg) Enter number of packages:

Sausage--Mild (WTF), $4.50/lb (avg 1 lb per pkg) Enter number of packages:

Shanks (WTF), $4/lb (average package size not available) Enter number of packages:

Whole Tenderloin (WTF), $18/lb (average package size not available) Enter number of packages:

Zesty Italian Sausage (WTF), $5/lb (avg 1 lb per pkg) Enter number of packages:

Bratwurst-twisted links (AOF), $3.50/lb (avg 1 lb per pkg; END OF MONTH SPECIAL!! ) Enter number of packages:

Breakfast Sausage-Hot (AOF), $4.50/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Breakfast Sausage-Mild (AOF), $4.50/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Fatback, plain (AOF), $3/lb (avg 0.5 lb per pkg) Enter number of packages:

Fatback, salted (AOF), $3/lb (avg 0.5 lb per pkg) Enter number of packages:

Ham Steaks (AOF), $5/lb (avg 0.5-1 lb per pkg; 1-2 per pkg; END OF MONTH SPECIAL!!) Enter number of packages:

Hickory Smoked Boston Butts (AOF), $45/each (feeds 12-15, special order) Enter number of butts:

Hickory Smoked Pork BBQ (AOF), $8/lb (chopped; 1 lb pkg) Enter number of packages:

Pork Back Bones (AOF), $4/lb (avg 2-3 lbs per pkg) Enter number of packages:

Pork Chops (AOF), $8/lb (avg 0.75 lb per pkg; 2 per pkg) Enter number of packages:

Pork Spare Ribs (AOF), $4/lb (avg 2-3 lbs per pkg) Enter number of packages:

Pork Tenderloin-sliced (AOF), $9/lb (avg 0.5-1 lb per pkg; 4-5 pieces per pkg) Enter number of packages:

Sausage Links-Mild (AOF), $5/lb (avg 0.5 lb per pkg; introductory price) Enter number of packages:

News from our Farms

2008-04-25T20:14:00.001-04:00

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!

April 25/26 Farm Run Order Form

2008-04-17T22:07:00.002-04:00

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.

Name:

Email Address:

Phone Number:

Mixed Spring Produce (WTF), $10 (Mix of $10 worth of whatever's coming in…salad greens, broccoli, etc.) Enter number of shares:

Blue Tree oyster mushrooms (LGM), $3 (0.25 lb pkg) Enter number of packages:

Brown Phoenix oyster mushrooms (LGM), $3 (0.25 lb pkg) Enter number of packages:

Golden Oyster mushrooms (LGM), $3 (0.25 lb pkg) Enter number of packages:

Bratwurst (GG), $5.50/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Fresh Bacon, no salt or smoke (GG), $6.50/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Fresh Ham (GG), $4.50/lb (avg 2-4 lbs per pkg) Enter number of packages:

Ground Pork (GG), $3.50/lb (avg 1 lb per pkg) Enter number of packages:

Hot Italian (GG), $5.50/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Jowl, no smoke (GG), $4/lb (avg 1.5-2 lbs per pkg) Enter number of packages:

Pork Bones (GG), $1.50/lb (10 lb box) Enter number of boxes:

Pork Chops (GG), $6.50/lb (avg 1 lb per pkg; 2 per pkg) Enter number of packages:

Pork Cracklins (GG), $3/lb (avg 1 lb per pkg) Enter number of packages:

Pork Ribs (GG), $4.50/lb (avg 1-2 lbs per pkg) Enter number of packages:

Pork Variety Pack (GG), $4.50/lb (30 lb) Enter number of boxes:

Prosciutto (GG), $20/lb (avg 0.4 lbs per pkg) Enter number of packages:

Rendered Lard (GG), $4.50/lb (avg 1.5 lb per pkg) Enter number of tubs:

Sausage-Chorizo, mexican style (GG), $5.50/lb (avg 1 lb per pkg) Enter number of packages:

Sausage-Hot (GG), $4.25/lb (avg 1 lb per pkg) Enter number of packages:

Sausage-Mild (GG), $4.25/lb (avg 1 lb per pkg) Enter number of packages:

Shoulder (GG), $4.50/lb (avg 3-5 lbs per pkg) Enter number of packages:

Smoked Kielbasa (GG), $7/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Smoked paprika bacon, unsliced (GG), $8/lb (avg 0.5-1 lb per pkg) Enter number of packages:

Smoked Tasso Ham (GG), $8/lb (avg 0.5-1 lb per pkg) Enter number of packages:

Sweet Italian (GG), $5.50/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Thinkfurters, all-pork hotdogs (GG), $7/lb (avg 1 lb per pkg; no nitrates, no fillers, no sugar, no preservatives, no MSG) Enter number of packages:

Boston Butt (WTF), $4/lb (average package size not available) Enter number of packages:

Bratwurst (WTF), $5/lb (avg 1 lb per pkg) Enter number of packages:

Ground pork--no seasoning (WTF), $4.50/lb (average package size not available) Enter number of packages:

Ham Roast (WTF), $4/lb (average package size not available) Enter number of packages:

Ham Steaks (WTF), $4/lb (avg 3 lb per pkg; 1 per pkg; price reduced!) Enter number of packages:

Maple sausage (WTF), $4.50/lb (average package size not available) Enter number of packages:

Neck bones (WTF), $2/lb (average package size not available) Enter number of packages:

Picnic (WTF), $4/lb (average package size not available) Enter number of packages:

Pork Chops (WTF), $7/lb (avg 1.25- 1.5 lb per pkg; 2 per pkg) Enter number of packages:

Pork Spare Ribs (WTF), $5/lb (avg 1.5 lb per pkg) Enter number of packages:

Sausage--Hot (WTF), $4.50/lb (avg 1 lb per pkg) Enter number of packages:

Sausage--Mild (WTF), $4.50/lb (avg 1 lb per pkg) Enter number of packages:

Shanks (WTF), $4/lb (average package size not available) Enter number of packages:

Whole Tenderloin (WTF), $18/lb (average package size not available) Enter number of packages:

Zesty Italian Sausage (WTF), $5/lb (avg 1 lb per pkg) Enter number of packages:

Bratwurst-twisted links (AOF), $3.50/lb (avg 1 lb per pkg; END OF MONTH SPECIAL!! ) Enter number of packages:

Breakfast Sausage-Hot (AOF), $4.50/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Breakfast Sausage-Mild (AOF), $4.50/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Fatback, plain (AOF), $3/lb (avg 0.5 lb per pkg) Enter number of packages:

Fatback, salted (AOF), $3/lb (avg 0.5 lb per pkg) Enter number of packages:

Ham Steaks (AOF), $5/lb (avg 0.5-1 lb per pkg; 1-2 per pkg; END OF MONTH SPECIAL!!) Enter number of packages:

Hickory Smoked Boston Butts (AOF), $45/each (feeds 12-15, special order) Enter number of butts:

Hickory Smoked Pork BBQ (AOF), $8/lb (chopped; 1 lb pkg) Enter number of packages:

Pork Back Bones (AOF), $4/lb (avg 2-3 lbs per pkg) Enter number of packages:

Pork Chops (AOF), $8/lb (avg 0.75 lb per pkg; 2 per pkg) Enter number of packages:

Pork Spare Ribs (AOF), $4/lb (avg 2-3 lbs per pkg) Enter number of packages:

Pork Tenderloin-sliced (AOF), $9/lb (avg 0.5-1 lb per pkg; 4-5 pieces per pkg) Enter number of packages:

Sausage Links-Mild (AOF), $5/lb (avg 0.5 lb per pkg; introductory price) Enter number of packages:

Apple Jelly (AOF), $4 (pint jar) Enter number of jars:

Beeswax Lip Balms (AOF), $2 (made from our own beeswax) Enter number of tubes:

Molasses (AOF), $11 (locally produced) Enter number of quarts:

Seedling: Beefsteak Tomato (AOF), $1 (3" peat cup) Enter number of plants:

Seedling: Better Bush Tomato (AOF), $1 (3" peat cup) Enter number of plants:

Seedling: Big Boy Tomato (AOF), $1 (3" peat cup) Enter number of plants:

Seedling: Giant Tomato (AOF), $1 (3" peat cup) Enter number of plants:

Seedling: Hot Pepper Plants (AOF), $1 (3" peat cup) Enter number of plants:

Seedling: Roma Tomato (AOF), $1 (3" peat cup) Enter number of plants:

Seedling: Whopper Tomato (AOF), $1 (3" peat cup) Enter number of plants:

Seedling: Yellow Squash (AOF), $1 (3" peat cup) Enter number of plants:

Seedlings: Cilantro (AOF), $4 (6 cup plastic tray) Enter number of trays:

Seedlings: Sweet Basil (AOF), $4 (6 cup plastic tray) Enter number of trays:

Ground Ostrich, bulk (BBO), $6.50/lb (avg 1 lb per pkg) Enter number of packages:

Ground Ostrich, patties (BBO), $6.50/lb (four 0.25 lb patties per pkg) Enter number of packages:

Ostrich Breakfast Sausage, bulk (BBO), $7.50/lb (avg 1 lb pkg) Enter number of packages:

Ostrich Cubed Steak (BBO), $11.50/lb (avg 1 lb pkg; 4 per pkg) Enter number of packages:

Ostrich Italian Sausage, in casing (BBO), $7.50/lb (avg 1 lb pkg) Enter number of packages:

Ostrich Roast (BBO), $11.50/lb (avg 2-3 lbs per pkg) Enter number of packages:

Ostrich Salami Stick (BBO), $3 (avg 1.75 oz) Enter number of sticks:

Ostrich Steak (BBO), $13.50/lb (1 per pkg; avg 7-8 oz per pkg) Enter number of packages:

Whole Ostrich Muscle, Fan (BBO), $15.50/lb (avg 2.5-4 lb per pkg) Enter number of packages:

Eggs (WTF), $3.50 (dozen) Enter number of dozens:

Eggs (AOF), $3.50 (dozen; flock NC Certified Avian Influenza free) Enter number of dozens:

Buttermilk (HC), $3.90 (Half-Gallon) Enter number of half-gallons:

Chocolate Milk (HC), $5.25 (Gallon) Enter number of gallons:

Half-and-Half (HC), $5.20 (Half-Gallon) Enter number of half-gallons:

Reduced Fat Milk (HC), $4.75 (Gallon) Enter number of gallons:

Skim Milk (HC), $4.75 (Gallon) Enter number of gallons:

Whole Milk (HC), $4.75 (Gallon) Enter number of gallons:

Counter Culture Decaf (GG), $11.50/bag (organic, shade grown, fair trade Grown in Mexico, roasted in Durham, NC) Enter number of bags:

Counter Culture Regular (GG), $11/bag (organic, shade grown, fair trade Grown in Mexico, roasted in Durham, NC) Enter number of bags:

Cubed Steak (WTF), $5/lb (average package size not available) Enter number of packages:

Ground Beef (WTF), $5/lb (average package size not available) Enter number of packages:

Roast (WTF), $5/lb (average package size not available) Enter number of packages:

Short Ribs (WTF), $5/lb (average package size not available) Enter number of packages:

Stew Beef (WTF), $5/lb (average package size not available) Enter number of packages:

Chuck Roast (AOF), $5/lb (avg 2-3 lbs per pkg; END OF MONTH SPECIAL!!) Enter number of packages:

Cubed Steak (AOF), $5/lb (avg 0.75-1 lb per pkg; 4-5 per pkg; April special!) Enter number of packages:

Ground Beef (AOF), $4.50/lb (avg 1 lb per pkg) Enter number of packages:

NY Strip Steak (AOF), $14/lb (avg 0.5 lb; 1 per pkg) Enter number of packages:

Rib Eye (AOF), $14/lb (avg 0.5-1 lb; 1 per pkg) Enter number of packages:

Shoulder Roast (AOF), $5/lb (avg 2-3 lbs per pkg; END OF MONTH SPECIAL!!) Enter number of packages:

Sirloin Steak (AOF), $8/lb (avg 1-1.25 lb; 1 per pkg) Enter number of packages:

Sirloin Stir-Fry (AOF), $8/lb (avg 0.75-1 lb per pkg) Enter number of packages:

Sirloin Tip Roast (AOF), $8/lb (avg 2-3 lbs per pkg) Enter number of packages:

Soup and Neck Bones (AOF), $3/lb (avg 1 lb per pkg; 1-2 per pkg) Enter number of packages:

Stew Beef (AOF), $6/lb (avg 1 lb per pkg) Enter number of packages:

Photoset: Butchering a hog

2008-04-15T23:15:00.003-04:00

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.

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.

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.

LFC event at Grateful Growers

2008-04-15T22:42:00.001-04:00

Join the LFC for a special tour of Grateful Growers on Sunday, May 4^th 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

The Great Cheapavore Challenge

2008-04-13T12:00:00.000-04:00

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/

Wired Wiki: How to Shop and Eat Locally

2008-04-12T21:41:00.000-04:00

Handy tips for the locavore from Wired.

Farm Run Feedback

2008-04-12T00:56:00.001-04:00

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.

Order Info

2008-04-12T00:43:00.001-04:00

Some notes about specific items in your order:

Art sold out of apple jelly, but he makes it once a month or so using apple juice, including some he froze from his orchard. So keep trying!
Lee's produce wasn't quite in full swing...and with the cold snap coming, he didn't want to harvest too much. So the $10 shares became $2 shares consisting of arugula and some cilantro. There wasn't quite enough cilantro to go around, so it will be first come, first serve. Also, there was only enough to give one share per family that ordered, so if you were like me, thrilled about fresh produce and hoping for multiple shares, just wait 'til next time!!!
For those of you who ordered eggs from WTF, Lee put in a surprise for you...one egg in each carton is a duck egg. It's a lot larger than the others...use it as you would chicken eggs...share if you have other suggestions!
Only John's brown phoenix came in strong, so if you ordered golden or blue, we substituted brown.
Chris's grandmother Evelyn, who shells the pecans for us, didn't have enough to fill this months orders, so unless we find another source, we're probably done with pecans 'til the fall.

Farm Route

2008-04-11T10:26:00.003-04:00

For those of you who love maps, here's the route I will take this afternoon to pick up.

Point B: Landis Gourmet Mushrooms

Point C: Wild Turkey Farms

Point D: Hoffner Dairy

Point E: Bird Brain Ranch

Point F: Grateful Growers Farm

Point G: Apple Orchard Farm

Saturday Pickup Reminder!

2008-04-11T09:53:00.001-04:00

A reminder for those of you who placed orders this week that pick-up is tomorrow morning (4/12) at the Bradford Store at 9:30 AM.

If you ordered milk, it has already arrived and you can pick it up during normal Bradford Store hours. Or you can just get it tomorrrow when you pick up the rest of your order.

We'll stick around until 11:00 if necessary, but it looks like a cold and rainy morning, so please come early so we can get out of the weather!

April 11/12 Farm Run Order Form

2008-04-04T12:25:00.002-04:00

Orders due by Sunday, April 6 at 3:00 PM

Name:

Email Address:

Pecans, shelled (HD), $8/lb () Enter number of pounds:

Mixed Spring Produce (WTF), $10 (Mix of $10 worth of whatever's coming in…salad greens, broccoli, etc.) Enter number of shares:

Golden Oyster mushrooms (LGM), $3 (0.25 lb pkg) Enter number of packages:

Brown Phoenix oyster mushrooms (LGM), $3 (0.25 lb pkg) Enter number of packages:

Blue Tree oyster mushrooms (LGM), $3 (0.25 lb pkg) Enter number of packages:

Whole Milk (HC), $4.75 (Gallon) Enter number of gallons:

Reduced Fat Milk (HC), $4.75 (Gallon) Enter number of gallons:

Skim Milk (HC), $4.75 (Gallon) Enter number of gallons:

Chocolate Milk (HC), $5.25 (Gallon) Enter number of gallons:

Buttermilk (HC), $3.90 (Half-Gallon) Enter number of half-gallons:

Half-and-Half (HC), $5.20 (Half-Gallon) Enter number of half-gallons:

Ground Beef (AOF), $4.50/lb (avg 1 lb per pkg) Enter number of packages:

Sirloin Steak (AOF), $8/lb (avg 1-1.25 lb; 1 per pkg) Enter number of packages:

Sirloin Stir-Fry (AOF), $8/lb (avg 0.75-1 lb per pkg) Enter number of packages:

Rib Eye (AOF), $14/lb (avg 0.5-1 lb; 1 per pkg) Enter number of packages:

NY Strip Steak (AOF), $14/lb (avg 0.5 lb; 1 per pkg) Enter number of packages:

Filet Mignon Steak (AOF), $18/lb (avg 0.75-1 lb per pkg; 2 per pkg) Enter number of packages:

Sirloin Tip Roast (AOF), $10/lb (avg 2-3 lbs per pkg) Enter number of packages:

Chuck Roast (AOF), $6/lb (avg 3 lbs per pkg; March special) Enter number of packages:

Shoulder Roast (AOF), $6/lb (avg 2-3 lbs per pkg; end of month special) Enter number of packages:

Eye of Round Roast (AOF), $6/lb (avg 3 lbs per pkg; end of month special) Enter number of packages:

Cubed Steak (AOF), $5/lb (avg 0.75-1 lb per pkg; 4-5 per pkg; March special) Enter number of packages:

Stew Beef (AOF), $6/lb (avg 1 lb per pkg) Enter number of packages:

Soup and Neck Bones (AOF), $3/lb (avg 1 lb per pkg; 1-2 per pkg) Enter number of packages:

Beef Ribs (AOF), $3/lb (avg 1-2 lbs per pkg; end of month special) Enter number of packages:

Counter Culture Regular (GG), $11/bag (organic, shade grown, fair trade Grown in Mexico, roasted in Durham, NC) Enter number of bags:

Counter Culture Decaf (GG), $11.50/bag (organic, shade grown, fair trade Grown in Mexico, roasted in Durham, NC) Enter number of bags:

Eggs (WTF), $3.50 (dozen) Enter number of dozens:

Eggs (AOF), $3.75 (dozen) Enter number of dozens:

Ostrich Steak (BBO), $13.50/lb (1 per pkg; avg 7-8 oz per pkg) Enter number of packages:

Ground Ostrich, bulk (BBO), $6.50/lb (avg 1 lb per pkg) Enter number of packages:

Ground Ostrich, patties (BBO), $6.50/lb (four 0.25 lb patties per pkg) Enter number of packages:

Ostrich Italian Sausage, in casing (BBO), $7.50/lb (avg 1 lb pkg) Enter number of packages:

Ostrich Cubed Steak (BBO), $11.50/lb (avg 1 lb pkg; 4 per pkg) Enter number of packages:

Ostrich Roast (BBO), $11.50/lb (avg 2-3 lbs per pkg) Enter number of packages:

Whole Ostrich Muscle, Fan (BBO), $15.50/lb (avg 2.5-4 lb per pkg) Enter number of packages:

Ostrich Salami Stick (BBO), $3 (avg 1.75 oz) Enter number of sticks:

Apple Jelly (AOF), $4 (pint jar) Enter number of jars:

Sausage-Mild (GG), $4.25/lb (avg 1 lb per pkg) Enter number of packages:

Sausage-Hot (GG), $4.25/lb (avg 1 lb per pkg) Enter number of packages:

Sausage-Chorizo, mexican style (GG), $5.50/lb (avg 1 lb per pkg) Enter number of packages:

Fresh Bacon, no salt or smoke (GG), $6.50/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Pork Chops (GG), $6.50/lb (avg 1 lb per pkg; 2 per pkg) Enter number of packages:

Fresh Ham (GG), $4.50/lb (avg 2-4 lbs per pkg) Enter number of packages:

Prosciutto (GG), $20/lb (avg 0.4 lbs per pkg) Enter number of packages:

Shoulder (GG), $4.50/lb (avg 3-5 lbs per pkg) Enter number of packages:

Pork Ribs (GG), $4.50/lb (avg 1-2 lbs per pkg) Enter number of packages:

Jowl, no smoke (GG), $4/lb (avg 1.5-2 lbs per pkg) Enter number of packages:

Ground Pork (GG), $3.50/lb (avg 1 lb per pkg) Enter number of packages:

Bratwurst (GG), $5.50/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Sweet Italian (GG), $5.50/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Hot Italian (GG), $5.50/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Smoked Kielbasa (GG), $7/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Smoked Tasso Ham (GG), $8/lb (avg 0.5-1 lb per pkg) Enter number of packages:

Smoked paprika bacon, unsliced (GG), $8/lb (avg 0.5-1 lb per pkg) Enter number of packages:

Pork Bones (GG), $1.50/lb (10 lb box) Enter number of boxes:

Pork Variety Pack (GG), $4.50/lb (30 lb) Enter number of boxes:

Sausage--Hot (WTF), $4.50/lb (avg 1 lb per pkg) Enter number of packages:

Sausage--Mild (WTF), $4.50/lb (avg 1 lb per pkg) Enter number of packages:

Bratwurst (WTF), $5/lb (avg 1 lb per pkg) Enter number of packages:

Zesty Italian Sausage (WTF), $5/lb (avg 1 lb per pkg) Enter number of packages:

Pork Chops (WTF), $7/lb (avg 1.25- 1.5 lb per pkg; 2 per pkg) Enter number of packages:

Ham Steaks (WTF), $4.5/lb (avg 3 lb per pkg; 1 per pkg) Enter number of packages:

Pork Spare Ribs (WTF), $5/lb (avg 1.5 lb per pkg) Enter number of packages:

Breakfast Sausage-Mild (AOF), $4.50/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Breakfast Sausage-Hot (AOF), $4.50/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Sausage Links-Mild (AOF), $5/lb (avg 0.5 lb per pkg; introductory price) Enter number of packages:

Bratwurst-twisted links (AOF), $5/lb (avg 1 lb per pkg) Enter number of packages:

Pork Chops (AOF), $8/lb (avg 0.75 lb per pkg; 2 per pkg) Enter number of packages:

Pork Tenderloin-sliced (AOF), $9/lb (avg 0.5-1 lb per pkg; 4-5 pieces per pkg) Enter number of packages:

Bacon, brown sugar cured, hickory smoked (AOF), $9/lb (avg 1 lb per pkg) Enter number of packages:

Ham Steaks (AOF), $7/lb (avg 0.5-1 lb per pkg; 1-2 per pkg) Enter number of packages:

Pork Babyback Ribs (AOF), $6/lb (avg 2.5-3.5 lbs per pkg) Enter number of packages:

Pork Spare Ribs (AOF), $4/lb (avg 2-3 lbs per pkg) Enter number of packages:

Pork Back Bones (AOF), $4/lb (avg 2-3 lbs per pkg) Enter number of packages:

Fatback, salted (AOF), $3/lb (avg 0.5-0.75 lb per pkg) Enter number of packages:

Fatback, plain (AOF), $3/lb (avg 0.5-0.75 lb per pkg) Enter number of packages:

Hickory Smoked Pork BBQ (AOF), $8/lb (chopped; 1 lb pkg) Enter number of packages:

Hickory Smoked Boston Butts (AOF), $45/each (feeds 12-15, special order) Enter number of butts:

About Our Milk

2008-04-04T10:28:00.002-04:00

We're partnering with the Bradford Store to have Homeland Creamery milk delivered to the store. The Bradford Store carries half-gallons of milk and specialty milk products. We will be ordering gallons of milk and half-gallons of specialty products.

For those of you who have not purchased this milk before at the Bradford Store, here's a little more information. Homeland Creamery is the Bowman Dairy, located in Julian, NC, Guilford County. I've visited several times...it's a great place to stop and grab a cone of ice cream! This is a fourth-generation dairy, one of only seven dairies left in that county. They are one of only a handful of dairies in NC who have the equipment needed to bottle and sell their milk directly to the public. Their cows graze in open pastures without antibiotics added to their feed and without artificial growth hormones.

We place our orders the Saturday before our scheduled farm run. The milk is typically available at the Bradford Store the Wednesday before our scheduled farm run. You can also wait until the farm run pickup on Saturday to pick up.

We will be placing milk orders every farm run.

Dietary Assessment of Major Trends in U.S. Food Consumption, 1970-2005

2008-03-31T14:44:00.002-04:00

This is an interesting though disturbing report which examines major trends in US food consumption. The report also estimates whether Americans are meeting Federal dietary recommendations for each of the major food groups and findings show that, on the whole, we do not. For that to happen, Americans would need to substantially lower their intake of added fats, refined grains, and added sugars and sweeteners AND increase their consumption of fruits, vegetables, whole grains, and low-fat milk and milk products.

Our local food club is helping us do that! To read the report, click on the links below.

Chapters are in Adobe Acrobat PDF format.

Report summary, 168 kb.

Entire report, 1,836 kb.

Updated date: March 28, 2008

For more information, contact: webadmin@ers.usda.gov

Web administration: webadmin@ers.usda.gov

By Hodan Farah Wells and Jean C. Buzby

Economic Information Bulletin No. (EIB-33) 27 pp, March 2008

Staying in Touch with the Local Food Club

2008-03-29T14:21:00.001-04:00

As our group grows, I'm having some trouble getting messages to the group sent without being pegged as a spammer. To avoid this, I'm going to shift my bulk communications to the club blog (http://localfoodclub.blogspot.com) and stop sending out blanket emails unless it's something really urgent.

"Oh no! Does that mean I have to remember to check the blog every day?"

Yes and no. You do need to check it regularly, but there are tools that can help.

Option 1: Tie a string to your finger and use that as a reminder to check the blog.

Option 2: Subscribe to a service that will send you blog updates (aka an RSS feed) via email. I just signed up for daily updates from the localfoodclub blog at http://www.rssfwd.com/. This is the option that I recommend for the non-technical among you. You'll need to have the blog address (http://localfoodclub.blogspot.com) and your email address on hand to get set up. It's free and easy; you'll just have to be sure that your email account doesn't block the rssfwd address or mark it as spam.

Option 3: Subscribe to the blog's RSS feed, and put the feed somewhere you'll see it on a regular basis. "Aack! What's an RSS feed???" Visit Michael's post from a few weeks ago: http://localfoodclub.blogspot.com/2008/03/rss-in-plain-english.html

The cool thing about checking the blog on a regular basis is that you'll get exposed to lots of interesting content that club members come across and want to share. The blog isn't just for logistical info...we've had all kinds of local food related content start to appear. If you're interested in contributing to the blog, send email to localfoodclub@gmail.com and we'll get you setup with an account and instructions. You're all encouraged to help us learn from each other!

Lake Norman has a Dinosaur Farm???

2008-03-29T13:06:00.001-04:00

Come hear what the experts have to say!

April 19, 2008

11:00 AM - 3:00 PM

WHO: Our guests will be graduate students from NC State University who study under Associate Professor of Paleontology Dr. Mary Schweitzer. For more detailed info please visit their website at http://www4.ncsu.edu/~mhschwei/students.html or just Google "NCSU paleontology."

WHAT: Lunch and Learn

A great ostrich BBQ lunch will be served. Our guests will talk about their research and the ties between birds (particularly ostrich) and dinosaurs. There will also be the opportunity to tour the ranch and see these critters up close and of course, feed the ostrich their "dinosaur food."

WHERE: Birdbrain Ostrich Ranch

6690 Little Mountain Rd

Sherrills Ford NC

704-783-1620

(about 20 minutes west of I-77 Exit 36 interchange)

Space is limited, so please call ahead to reserve your seat.

There will be a $7 / person charge to cover lunch.

Farm Feedback

2008-03-29T12:51:00.001-04:00

Yesterday T. McLeod and I split up the runs; I headed east of the lake and he headed west.

Along his travels, T. learned of an upcoming event at Bird Brain Ostrich Ranch...April 19th; check for more information in a separate post.

I had an interesting conversation with one of our local farmers who has a crop of organic wheat coming online in mid-June. He's already presold most of it to a mill in Mooresville, but I've asked if we can get in on the action. So if anyone is interested in getting some wheat, or if you have any suggestions about what exactly to do with it once we do have it, please comment!

Also, there's a prospect of one of our farmers starting to do organic blackberries...I thought we would be interested, but want to hear from you...if he were to plant them, would you be there next year to buy?

Finally, I've gotten some more info on gardening supplies...

- Abigail J. reported back with the name of the source for beneficial insects: Seed Planters Supply & Equip: 14310 Hunters Rd Huntersville, NC 704-992-0330

- Stewart Gray is able to mill 4x4 cedar posts for anyone interested in creating stacked raised beds; anyone interested should post a comment here.

- Local farmer has 4-5 year old manure he's willing to sell us; anyone interested should post a comment here.

CFSA Charlotte Metro Chapter Farms

2008-03-28T23:40:00.001-04:00

From Geny Case, co-president of the Carolina Farm Stewardship Association Charlotte Metro Chapter:

This is a map of our current CFSA Charlotte Metro Chapter Farms. I will get it updated for our plans moving forward.
Link: <http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=104635900132630962254.0004493484218f66c659d&ll=35.317366,-80.881348&spn=0.900921,1.557312&z=9>

Sustainable Agriculture Research and Education (SARE)

2008-03-27T15:03:00.003-04:00

Tuesday, March 25, 2008
Day1: Blogging from SARE Conference

It’s Day One at the 2008 SARE Conference and what a start! The Opening Plenary was a great start to the conference with a welcoming address and keynote that was both motivating and informative.

(PHOTO: Jerry Dewitt, Opening Plenary Speaker at 2008 SARE Conference)

Jerry DeWitt with the Leopold Center for Sustainable Agriculture had some very powerful points to his presentation. Dewitt stated that one thing that we have learned over the past 10 years is a new ag vocabulary that now includes words like locavore, food miles, slow food, grass fed). He went on to state that some of the next steps we must take are to re-define agriculture (as it’s alive and changing), we must bring new voices to the table, research and document the economic components of sustainable agriculture and concentrate on the food-health and agriculture relationship.

The rest of the afternoon will be spent at breakout sessions and then at dinner we will hear from Judy Gifford and Karl Kupers on Advancing the Frontier of Sustainable Agriculture in the Field: Innovations for Farm, Ranch and Market.

View a complete schedule of the SARE Conference or learn more about the speakers.
Posted by Lane McConnell at 2:34 PM
Labels: Kansas City, MDA News, Tours/Events

Seed Source

2008-03-27T14:58:00.001-04:00

It's garden time and we have info. on a SC seed source:

SC Foundation Seed Association
1162 Cherry Rd.
Box 349952
Clemson, SC 29634-9952
website: www.clemson.edu/seed

Where do you get your seeds?

Revenge of the slow

2008-03-27T09:34:00.003-04:00

Bruce Sterling has a nice article up at metropolismag.com about the Slow Food movement. He points out what
a lot of slow food advocates miss: that SF's ace in the hole is the inherent
un-scalability of the food they promote.

Slow Food deploys its convivia to serve as talent scouts for food rarities (such as Polish Mead, the Istrian Giant Ox, and the Tehuacan Amaranth). Candidate discoveries are passed to Slow Food¹s International Ark Commission, which decides whether the foodstuff is worthy of inclusion. Its criteria are strict: (a) Is the product nonglobalized or, better yet, inherently nonglobalizable? (b) Is it artisanally made (so there¹s no possibility of any industrial economies of scale)? (c) Is it high-quality (the consumer ³wow² factor)? (d) Is it sustainably produced? (Not only is this politically pleasing, but it swiftly eliminates competition from most multinationals.) (e) Is this product likely to disappear from the planet otherwise? (Biodiversity must be served!)

Good reading.

(h/t BoingBoing)

DAVIDSON FARMER’S MARKET HAS BUMPER CROP OF FARMER INTEREST

2008-03-26T14:40:00.001-04:00

FOR IMMEDIATE RELEASE

DAVIDSON FARMER'S MARKET HAS BUMPER CROP OF FARMER INTEREST

Town Approves Market Location of Green Space Next to Town Hall

With the signs of spring beginning to sprout, the organizers of the Davidson Farmer's Market are also experiencing growth as they sign up farmers to participate in the first season of the upcoming weekly event. On March 5^th, organizers met with a large group of interested farmers in Davidson Town Hall to discuss their vision for the market, while securing commitments for involvement.

More than 20 diverse farmers, from Troutman to China Grove, met with DFM Vendor Coordinators Carol Mayes and Mary Jane Leach, to discuss market rules, site set-up and marketing strategies. Excitement was high when talk turned to the products that will be offered at the market.

The group felt positive that opening day would have an abundance of produce including salad greens, spinach, carrots, beets, shitake mushrooms, herbs, and greenhouse tomatoes and cucumbers. Meats including beef, pork, and ostrich will also be available. Other wares include eggs, soap, and baked goods. As the season progresses, strawberries, cantaloupe, cut flowers, and other products will be sold.

The farmers believe that Davidson is an ideal place for a new market. According to Suzanne Ballard of New Moon Farms Organic, "This is very exciting for us…this will finally be the market we've been dreaming of being a part of since we started the circuit in 1991." Tommy Barbee, of Barbee Farms, stressed the importance of consumer education about seasonal produce so people will know what kinds of products to expect throughout the season. All the farmers felt that building relationships with the consumer was essential to their success.

Farmers who have signed on for the inaugural season have been designated "Founding Farmers." These farmers include Dave and Suzanne Ballard of New Moon Farm Organic; Natalie Veres and Cassie Parsons of Grateful Growers; Tommy Barbee of Barbee Farm; Lee Menius of Wild Turkey Farms; Pat Roberts of Bird Brain Ranch; Henry Imhoff of Henry's Wholesome Foods; Rita Rodelli of Lavender Farm; Jim Arthurs of Big Jim's Produce; Chris Arthurs of T & M Farm; Patrick Poitras and Trisha Raglin of Half Moon Gardens; Chris Goodrum of K.C. Farm; Dane and Maria Fisher of Fisher Farms; Greg Hartsell and Tim Sloop of Twin Oaks Farm; and Sarah Lomax. Additional Founding Farmer commitments are pending.

The Davidson Farmer's Market, an initiative of Downtown Davidson, Inc., opens Saturday, May 3^rd and will run every Saturday morning from 8 – noon through October. It will be located in the green space next to Town Hall between Main and Jackson Streets.

The support of the following sponsors make the Davidson Farmer's Market possible: Market Properties, Inc., Davidson Lands Conservancy, DavidsonNews.net, Mayes Wilson & Associates, Baybridge Management, Knox Realty, Wellbeing Natural Health, Davidson Therapeutic Massage, Little Fish Marketing, 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.

Farmer participation is almost double than projected, so volunteer support will be extremely important for help with market set-up on Friday evenings and Saturday mornings. If interested, please contact info@davidsonfarmersmarket.org.

Additional information about the Davidson Farmer's Market will soon be available on www.davidsonfarmersmarket.org

Slow Food Charlotte Event: Meet & Greet, Wed. 7pm

2008-03-25T13:51:00.001-04:00

Slow Food Charlotte Event

Meet & Greet

Join us this Wednesday March 26th at 7:00 PM in the
Ballantyne Earth Fare commons room.

This month we're going to be bringing members and newcomers up to speed with some of our thoughts and work that have been on the planning board.

There will also be plenty of time to open up and discuss your ideas, concerns, and passions.

Slow Food Charlotte has many facets and we need people who are willing to give time and energy to see those angles shine. If you have the passion then you have the energy necessary to help us make a difference.

Feel free to come hungry and eat from the Earth Fare menus.

See you Wednesday!

Slow Food Charlotte
2408 Westfield Road
Charlotte, North Carolina 28270

Board-room Business: Get your orders in soon!

2008-03-22T20:19:00.003-04:00

I'll be calling Portage Mills on Monday to place our order for cedar boards. You can order anything they stock -- rough or planed, planters, table kits, and so on -- and we'll get it all shipped in one go. Email brlittle at gmail dot com or Christy to get your order in line.

Check Your Spam

2008-03-22T14:42:00.001-04:00

Please be sure that your messages from the food club aren't ending up in your spam folder.

You can always stay abreast of what's happening by subscribing to the blog: here's a post from one of our members on how to do so: http://localfoodclub.blogspot.com/2008/03/rss-in-plain-english.html If you have questions, comment in response to this item in the blog.

Local Food Club Update

2008-03-22T14:38:00.001-04:00

Welcome to the Local Food Club! (For those of you who haven't already been notified of getting a slot, consider this an invitation...place your order and I'll know you're joining.)

**** Don't forget the Organic Food Gardening Q&A this Thursday, March 27 at 7:00 PM. Directions will follow in separate cover later this week. *****

Our next farm run will take place this week. Complete the order form http://localfoodclub.blogspot.com/2008/03/march-2829-farm-run-order-form.html within the next 48 hours; orders must be received by 5 PM on Monday. Pickup is Saturday, March 29 from 9:30-11:00 AM at the Bradford Store on Hwy 73 in Huntersville. We only accept checks or cash; checks are preferred.

For those of you who ordered milk, your milk should arrive at the Bradford Store by Wednesday. Kim will hold it through Saturday for you; so you can pick it up before Sat or wait until the Sat pickup.

GOT CHICKEN???

For those of you who want locally, sustainably produced poultry, you need to act now. The chicken club memberships that Grateful Growers are holding open for us will be given back for them to fill from their waiting list after March 29. The Local Food Club will not be looking for any other chicken providers until this time next year. So if you want chicken, this is your best shot. Details on the club can be found here: http://localfoodclub.blogspot.com/2008/03/grateful-growers-chicken-club-info.html You can sign up for a membership at the pickup on Saturday, or contact localfoodclub@gmail.com if you aren't ordering this run but want to reserve a spot.

GOT TURKEY???

Same thing goes for turkeys and duck. Scott Glidden of Glencoras Farm is raising duck and turkeys for us. When he starts going to the farmers' market in April, he will offer any unsold bird reservations to the general public. The LFC will not be looking for turkeys in the fall; this is your opportunity to reserve your Thanksgiving or Christmas bird now. You can reserve what you want on the order form, or by notifying us at pickup on Saturday.

If you have not yet paid your spring membership dues ($60), please do so at the pickup.

If you have any questions, please contact: localfoodclub@gmail.com.

Thanks!

March 28/29 Farm Run Order Form

2008-03-22T14:10:00.002-04:00

Name:

Email Address:

Ground Beef (AOF), $4.50/lb (avg 1 lb per pkg) Enter number of packages:

Sirloin Steak (AOF), $8/lb (avg 1-1.25 lb; 1 per pkg) Enter number of packages:

Sirloin Stir-Fry (AOF), $8/lb (avg 0.75-1 lb per pkg) Enter number of packages:

Rib Eye (AOF), $14/lb (avg 0.5-1 lb; 1 per pkg) Enter number of packages:

NY Strip Steak (AOF), $14/lb (avg 0.5 lb; 1 per pkg) Enter number of packages:

Filet Mignon Steak (AOF), $18/lb (avg 0.75-1 lb per pkg; 2 per pkg) Enter number of packages:

Sirloin Tip Roast (AOF), $10/lb (avg 2-3 lbs per pkg) Enter number of packages:

Chuck Roast (AOF), $6/lb (avg 3 lbs per pkg; March special) Enter number of packages:

Shoulder Roast (AOF), $6/lb (avg 2-3 lbs per pkg; end of month special) Enter number of packages:

Eye of Round Roast (AOF), $6/lb (avg 3 lbs per pkg; end of month special) Enter number of packages:

Cubed Steak (AOF), $5/lb (avg 0.75-1 lb per pkg; 4-5 per pkg; March special) Enter number of packages:

Stew Beef (AOF), $6/lb (avg 1 lb per pkg) Enter number of packages:

Soup and Neck Bones (AOF), $3/lb (avg 1 lb per pkg; 1-2 per pkg) Enter number of packages:

Beef Ribs (AOF), $3/lb (avg 1-2 lbs per pkg; end of month special) Enter number of packages:

Chicken Club Membership (GG), $114.80 (See LFC web site for more details) Enter number of memberships:

Counter Culture Regular (GG), $11/bag (organic, shade grown, fair trade Grown in Mexico, roasted in Durham, NC) Enter number of bags:

Counter Culture Decaf (GG), $11.50/bag (organic, shade grown, fair trade Grown in Mexico, roasted in Durham, NC) Enter number of bags:

Eggs (WTF), $3.50(dozen) Enter number of dozens:

Eggs (AOF), $3.75 (dozen) Enter number of dozens:

Ostrich Steak (BBO), $13.50/lb (1 per pkg; avg 7-8 oz per pkg) Enter number of packages:

Ground Ostrich, bulk (BBO), $6.50/lb (avg 1 lb per pkg) Enter number of packages:

Ground Ostrich, patties (BBO), $6.50/lb (four 0.25 lb patties per pkg) Enter number of packages:

Ostrich Italian Sausage, in casing (BBO), $7.50/lb (avg 1 lb pkg) Enter number of packages:

Ostrich Cubed Steak (BBO), $11.50/lb (avg 1 lb pkg; 4 per pkg) Enter number of packages:

Ostrich Roast (BBO), $11.50/lb (avg 2-3 lbs per pkg) Enter number of packages:

Whole Ostrich Muscle, Fan (BBO), $15.50/lb (avg 2.5-4 lb per pkg) Enter number of packages:

Ostrich Salami Stick (BBO), $3 (avg 1.75 oz) Enter number of sticks:

Apple Jelly (AOF), $4 (pint jar) Enter number of jars:

Sausage-Mild (GG), $4.25/lb (avg 1 lb per pkg) Enter number of packages:

Sausage-Hot (GG), $4.25/lb (avg 1 lb per pkg) Enter number of packages:

Sausage-Chorizo, mexican style (GG), $5.50/lb (avg 1 lb per pkg) Enter number of packages:

Fresh Bacon, no salt or smoke (GG), $6.50/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Pork Chops (GG), $6.50/lb (avg 1 lb per pkg; 2 per pkg) Enter number of packages:

Fresh Ham (GG), $4.50/lb (avg 2-4 lbs per pkg) Enter number of packages:

Prosciutto (GG), $20/lb (avg 0.4 lbs per pkg) Enter number of packages:

Shoulder (GG), $4.50/lb (avg 3-5 lbs per pkg) Enter number of packages:

Pork Ribs (GG), $4.50/lb (avg 1-2 lbs per pkg) Enter number of packages:

Jowl, no smoke (GG), $4/lb (avg 1.5-2 lbs per pkg) Enter number of packages:

Ground Pork (GG), $3.50/lb (avg 1 lb per pkg) Enter number of packages:

Bratwurst (GG), $5.50/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Sweet Italian (GG), $5.50/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Hot Italian (GG), $5.50/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Smoked Kielbasa (GG), $7/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Smoked Tasso Ham (GG), $8/lb (avg 0.5-1 lb per pkg) Enter number of packages:

Smoked paprika bacon, unsliced (GG), $8/lb (avg 0.5-1 lb per pkg) Enter number of packages:

Pork Bones (GG), $1.50/lb (10 lb box) Enter number of boxes:

Pork Variety Pack (GG), $4.50/lb (30 lb) Enter number of boxes:

Sausage--Hot (WTF), $4.50/lb (avg 1 lb per pkg) Enter number of packages:

Sausage--Mild (WTF), $4.50/lb (avg 1 lb per pkg) Enter number of packages:

Bratwurst (WTF), $5/lb (avg 1 lb per pkg) Enter number of packages:

Zesty Italian Sausage (WTF), $5/lb (avg 1 lb per pkg) Enter number of packages:

Pork Chops (WTF), $7/lb (avg 1.25- 1.5 lb per pkg; 2 per pkg) Enter number of packages:

Ham Steaks (WTF), $4.5/lb (avg 3 lb per pkg; 1 per pkg) Enter number of packages:

Pork Spare Ribs (WTF), $5/lb (avg 1.5 lb per pkg) Enter number of packages:

Breakfast Sausage-Mild (AOF), $4.50/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Breakfast Sausage-Hot (AOF), $4.50/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Sausage Links-Mild (AOF), $5/lb (avg 0.5 lb per pkg; introductory price) Enter number of packages:

Bratwurst-twisted links (AOF), $5/lb (avg 1 lb per pkg) Enter number of packages:

Pork Chops (AOF), $8/lb (avg 0.75 lb per pkg; 2 per pkg) Enter number of packages:

Pork Tenderloin-sliced (AOF), $9/lb (avg 0.5-1 lb per pkg; 4-5 pieces per pkg) Enter number of packages:

Bacon, brown sugar cured, hickory smoked (AOF), $9/lb (avg 1 lb per pkg) Enter number of packages:

Ham Steaks (AOF), $7/lb (avg 0.5-1 lb per pkg; 1-2 per pkg) Enter number of packages:

Pork Babyback Ribs (AOF), $6/lb (avg 2.5-3.5 lbs per pkg) Enter number of packages:

Pork Spare Ribs (AOF), $4/lb (avg 2-3 lbs per pkg) Enter number of packages:

Pork Back Bones (AOF), $4/lb (avg 2-3 lbs per pkg) Enter number of packages:

Fatback, salted (AOF), $3/lb (avg 0.5-0.75 lb per pkg) Enter number of packages:

Fatback, plain(AOF), $3/lb (avg 0.5-0.75 lb per pkg) Enter number of packages:

Hickory Smoked Pork BBQ (AOF), $8/lb (chopped; 1 lb pkg) Enter number of packages:

Hickory Smoked Boston Butts (AOF), $45/each (feeds 12-15, special order) Enter number of butts:

Whole Duck, minus Giblets (GC), $7/lb (avg 4-8 lbs; $10 deposit required; May 2008 delivery) Enter number of birds:

Giblets (GC), $10/lb (May 2008 delivery) Enter number of pounds:

Whole Turkey Hen, with Giblets (GC), $5-6/lb (avg 8-12 lbs; $20 deposit required; Thanksgiving / Christmas 2008 delivery) Enter number of birds:

Whole Turkey Tom, with Giblets (GC), $5-6/lb (avg 14-20 lbs; $20 deposit required; Thanksgiving/Christmas 2008 delivery) Enter number of birds:

Pecans, shelled (HD), $8/lb () Enter number of pounds:

Golden Oyster mushrooms (LGM), $3 (0.25 lb pkg) Enter number of packages:

Brown Phoenix oyster mushrooms (LGM), $3 (0.25 lb pkg) Enter number of packages:

Blue Tree oyster mushrooms (LGM), $3 (0.25 lb pkg) Enter number of packages:

Super-Efficient Grow Light

2008-03-17T11:14:00.003-04:00

This is possibly only marginally related to "local food," but bear with me. Part of eating local is, if you have the space, interest and ability, raising your own food. This time of year, folks are starting tomatoes and other seedlings, and having a grow-light is a real help in that regard, allowing your plants to get healthy light 24/7. For all their helpfulness, though, fluorescent grow
lights are not as efficient as they might be.

Electronics geek Mikey Sklar has figured out how to make a super-efficient grow light from pulsed LEDs. He's posted complete schematics and assembly details at his site, so you can build your own if you like tinkering with a soldering iron. He'll also sell you a finished unit if you're not up to etching your own PCBs. Energy-efficient local production...awesome.

SEPT - Super Efficient Photosynthesis. A grow light made from red and blue LEDs being pulsed. This light fits inside a Altoids container and requires less than 1.1W of energy to grow a 6"x6"x6" space. Lights can be chained to grow more plants. Total lumens = 111. Plants need primarily red (680nm) light to grow and a small amount of blue (440nm) light. By pulsing the LEDs at 720Hz or higher the plant can achieve maximum growth with a minimal amount of energy.

Hens Beyond the Backyard

2008-03-16T09:27:00.003-04:00

The Observer has a nice piece today on backyard poultry.

Since she is the one raising them, she knows they're free-range and that she's feeding them what she thinks they should be fed. She can also tell the difference between eating free-range eggs and the non-free-range kind.

"I had eaten eggs at a restaurant once with friends, and they were so bland," she said. "I was so disappointed because free-range eggs taste really good."

"It makes a nice little hobby," she added. "Or a big hobby if you get carried away like I did."

If anyone in the club is interested in getting into backyard poultry, let me know. I'd be happy to give you some starter resources. It's a lot easier than you think, and I find my hens are far less trouble than my dog or my cats.

Fight Board-om: Plant a Raised Bed!

2008-03-15T14:26:00.002-04:00

Looking for a way to grow more of your own produce a home? Raised bed gardening gives you superior control over soil quality and helps avoid burrowing pests. For nearly any size garden, building beds creates a more attractive, more productive, lower-maintenance, semi-permanent installation.

The problem is materials.

Pine rots too quickly. Oak, hickory and similar are expensive, heavy and hard to find in quantity. Pressure-treated wood is out because it can leach harmful chemicals into your growing soil. The best option is cedar, which combines light weight with exceptional rot resistance. Around here, though, cedar costs an arm, a leg and a few miscellaneous bits you'd probably rather not part with ($30 or more for a 8' 2x6 board!).

So a few of us are planning to get together to order northern white cedar dimensional lumber from Portage Mills in Maine (rough-sawn 2x6 boards, one good face, ideal for raised beds). Portage is a local business, family-owned and operated for about 50 years near the Canadian border. They produce lumber from trees harvested by professional loggers using sustainable logging practices. By buying in bulk direct from the mill and having the wood freighted to us, we can save a good deal of money. We get a further savings by having the lumber shipped to a business, rather than a home, and the Bradfords have agreed to be our drop point for delivery.

Our final price will depend on how many feet of lumber we end up ordering, so the more folks we have going in together, the more lumber we can order and the more broadly we can defray the freight charges. If you're interested in being a part of the order, please contact Christy Shi or Brian Little by Friday, March 21st. You'll need to be able to pick up your order from the Bradford farm within a couple of days of delivery, and payment will be required up front.

Let's get gardening!

Farmer Feedback

2008-03-15T13:25:00.001-04:00

Just a few notes from the farmers from yesterday's run:

Landis Gourmet Mushrooms

* An article in the Salisbury Post has pictures of the operation...very interesting place! http://www.salisburypost.com/area/299517670802691.php

* John is now packaging the mushrooms in reusable blue containers. Please rinse and return these containers at future pickups.

* They are working with NC A&T for expansion into shitakes

Wild Turkey Farms

* Will be participating in the Davidson Farmers' Market (starts May 3) http://downtowndavidson.org/davidson_farmers_market.htm

* Has spring produce in the ground including arugula, greens, cauliflower, and broccoli

* Save your egg cartons, please!

Bird Brain Ranch

* Will be participating in the Davidson Farmers' Market (starts May 3) http://downtowndavidson.org/davidson_farmers_market.htm

* Holding an Open House on April 19th. Speaker from NC State will compare the dinosaur to the ostrich. Lake Norman's only dinosaur farm!

* Is looking into creating raw pet food for BARFers (Bones And Raw Food)

Grateful Growers

* Will be participating in the Davidson Farmers' Market (starts May 3) http://downtowndavidson.org/davidson_farmers_market.htm

* Participating in Taste of the Nation on April 16 in Charlotte

* Is holding spaces in their Chicken Club for us through March 29. This is probably your only opportunity to get locally produced chicken for the next year.

Apple Orchard Farm

* Art just made the apple jelly, so it will take about a week to set/firm up.

* Can sell beef at a reduced rate if a group of you want to go in together on a whole cow; you would receive the meat after it is processed, of course.

* Save your egg cartons, please!

Locavore Re-cap (for The Muncher)

2008-03-15T12:45:00.001-04:00

By Northwoods Locavore
Every dollar that I spend is a vote cast for something I believe in. At least that’s the way I like to think about money. Dollars aren’t just about economics: they are my chance to say yes to family farms, small businesses, ... - http://northwoodslocavore.blogspot.com/

Spring 2008 Ordering Process

2008-03-15T12:17:00.003-04:00

We will run to farms twice per month in March, April, and May. View the schedule for exact dates. View the list of participating farms for more information on what will be available.

10 days before farm run
Christy Shi confirms farms participating on run and pricing for expected products available

8 days before farm run
Christy posts order form on blog
Members submit their orders online

5 days before farm run
Christy consolidates orders and notifies farms

Day of farm run
Christy or T. McLeod visits farms, pays for, and collects orders

Day after farm run
Members meet at Bradford Farm Store to pay for and pick up orders

Who owns organic?

2008-03-13T23:13:00.003-04:00

If you want a good example of why eating local can be more important than eating organic, you could do worse than this diagram of who owns the assorted organic foods makers. Naked Juices? Pepsi. Silk? Dean Foods. Muir Glen? General Mills.

It's enlightening, and perhaps a little scary.

Locavore Reading List

2008-03-12T22:49:00.001-04:00

Want to know more about what others are experiencing as they eat locally? Check out this list of six books gives a brief summary of each...several I haven't read yet but want to!

http://sfreporter.com/articles/publish/devour-031208-reading-list.php?ref=rss

Beneath the term locavore lies...confusion

2008-03-12T11:29:00.002-04:00

This post and its subsequent comments underscore the many reasons why we might or might not choose to eat locally.

clipped from http://www.gardenrant.com/my_weblog/2008/03/beneath-the-ter.html

I think there are a thousand great reasons to support local agriculture--you're preserving diversity, enjoying the aesthetic opportunity to buy what you don't grow yourself (or don't grow enough of) from farmers' markets, CSAs, or farm stands, and giving your hard-earned dollars to your neighbors as opposed to faceless megacorporations, aka agribiz, just to name three.
Giving agriculture a human face and making it personal is what eating locally is really all about. To reduce the idea of making food choices to a carbon-emissions equation is appalling to me--like telling people to go to McDonald's rather than cooking their own food.
No, thanks. I'll keep growing as much as I can and buying as much of the rest locally as I can, because I believe with Wendell Berry that having--or creating--a sense of place is the best hope we have of having a future in a healthy world.

RSS in Plain English

2008-03-12T11:28:00.002-04:00

This movie clip tells you exactly what you need to know and understand about RSS Feeds. Please post any questions in the comments area that you may have, and I will be happy to help you.

Do you know where your food comes from?

2008-03-12T11:19:00.003-04:00

clipped from http://www.happycow.net/blog/?p=112

Becoming too single-minded about the idea of buying only locally produced items can result in the bigger picture being lost. Resulting in a situation whereby sometimes the social good of importing outweighs the benefits of buying locally.
So what does this mean? Well, take the example of rice production. When grown in Bangladesh, rice crops employ thousands of people, and naturally results in a dense, long-lasting product that is ideal for transportation by ship. But were a locavore looking for the same product grown in the desert state of California, rice production here relies heavily on diverted water, chemical and equipment intensive crop growing techniques. Furthermore, the tractor plow used to harvest the rice is less energy efficient when compared to the hand or ox-plow’s used in developing countries.

CFSA Charlotte-Metro March Meeting Reminder

2008-03-12T11:03:00.001-04:00

Charlotte-Metro Area Meeting

REMINDER:

Join other Charlotte-Metro area CFSA chapter members to discuss goals for our local chapter and how CFSA can help our efforts in supporting local farmers and spread awareness of the importance of food choices in the Charlotte region.

NEXT MEETING:

March 13, 2008

MEETING LOCATION:

Rick & Dorcas Parker's "Mary L Farm"
155 Parker Loop
Mount Ulla, NC 28125

5:15 pm Dairy Farm Tour
6:30 pm - Pot Luck Dinner

Please bring lawn chairs

Click here for MapQuest Directions

Need more information? Click here for contacts.

Join the CFSA Charlotte-Metro Region Listserve

Learn about local education and local resources, and join in on discussions about local food issues through your email!

Contact:

Cheryl Ripperton Rettie
Membership & Bookkeeping Services
PO Box 448
Pittsboro, NC 27312
Phone: 919.542.2404
Fax: 919.542.7401
cheryl@carolinafarmstewards.org

Forward email

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Windcrest Farm | 518 Greenfield Drive | Monroe | NC | 28112

LFC Social Event

2008-03-11T15:45:00.002-04:00

Hello Everyone,
Mark your calendars for our LFC social event. The event is scheduled to be held on Thursday, March 27th at 7pm at Christy Shi's house. We will be having a Q & A session about organic gardening. Please plan to come if:
A) You have lots of questions about gardening
or
B) You have lots of experience gardening.

The goal of our social event is to meet each other and have the opportunity to share experience and knowledge.
Our discussion will include (but not be limited to):
* What fruits and vegetable grow well in our area.
* When and in what order to plant.
* How to work the soil.
*The pros and cons of starting from seed versus starting from plants.
* Organic/pest control

Directions to Christy's house and any last minute details will be posted soon.
Looking forward to seeing everyone there!

Calling LFC Technophiles

2008-03-11T12:33:00.001-04:00

If any of you are interested in posting to the LFC blog, please let me know.

If any of you are interested in sharing with others how to subscribe to RSS feeds, please let me know.

If you don't know what I'm talking about, you can disregard this message.

Organic isn’t All It’s Cracked Up to Be: Try Going Local

2008-03-11T12:20:00.001-04:00

clipped from http://eatdrinkbetter.com/

We’ve all heard of the organic craze. People are switching their diets to “organic” foods. This is all supposed to be healthier and better for the environment, right? Organic food sales are on the up-and-up, increasing 22 percent in 2006 to a $17 billion industry (for the full article, read here). A lot of people have jumped on the bandwagon—with reasons of personal and planetary health—but how do we know exactly what we’re getting?

My Forbidden Fruits (and Vegetables)

2008-03-11T01:06:00.001-04:00

clipped from www.nytimes.com

But consumers who would like to be able to buy local fruits and vegetables not just at farmers’ markets, but also in the produce aisle of their supermarket, will be dismayed to learn that the federal government works deliberately and forcefully to prevent the local food movement from expanding. And the barriers that the United States Department of Agriculture has put in place will be extended when the farm bill that House and Senate negotiators are working on now goes into effect.

Where's the government involvement in local food?

2008-03-11T00:59:00.001-04:00

I'm becoming increasingly convinced that eating locally is more than a delicious indulgence. It's a community good which can only be protected by a community, at all levels. Voting with the fork is a great start, but we've got to be aware of the greater policies that have the potential to profoundly affect our local farms.

clipped from www.plentymag.com

One of the best things about the local foods movement has been how citizen-driven it is. That’s also been one of the most unfortunate things about it. A rash of articles out this week remind us that any substantial change in the nature of our food will need to be at the very least supported—and more probably, mandated—by government.

Gristmill: Conditions sour for organic dairy farms

2008-03-10T19:31:00.002-04:00

"The following guest essay is the latest installment in a debate between Ed Maltby, executive director of the Northeast Organic Dairy Producers Alliance, and Gary Hirshberg, CE-Yo of Stonyfield Farm. Maltby opened the debate with this post; Hirshberg responded here; Maltby's response follows below. We are airing the debate at length because we think our readers should know that our organic dairy farmers have reached a crisis point -- squeezed by production costs that are rising much faster than the price they receive in the market."

http://gristmill.grist.org/story/2008/3/10/6475/66460

Grateful Growers Chicken Club Info

2008-03-10T03:19:00.005-04:00

2008 Chicken Club Memberships are Now Available ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Local Food Club has reserved a limited number of memberships through Grateful Growers. Club members must pay their deposit during March to get one of these memberships. There's a waiting list, so we'll give back any reserved memberships in April.

Here's the skinny for this year's club.

Whole birds only (we remove feathers, feet, head and giblets)
1 membership option only (1 bird per harvest for 8 harvests).
1 membership per family
Harvests are June to Thanksgiving-ish
Membership payment is due in full at the beginning of the season; we'll settle up at the end of the season if your birds were more or less than the average 3.25 pounds per bird used to calculate the membership fee.
Birds will be delivered through the LFC when possible. Otherwise, birds will need to be picked up at market drop-off points:
- If you can't pick up your bird on the designated date, please notify us in advance of the pickup day- preferably by email.
- Birds not picked up by the end of the market day (12noon on Saturdays, 630pm on Tuesday evenings at the Tailgate) will be sold to others without a refund to the member that failed to pick up. If you know you can't make it to the market, send a neighbor or let us know in advance and we'll make other arrangements for pickup.

Local Food Club Update

2008-03-10T03:13:00.001-04:00

Welcome to the Local Food Club! (For those of you who haven't already been notified of getting a slot, consider this an invitation...place your order and I'll know you're joining.)

Our first run of the spring season will take place this week. Complete the order form http://localfoodclub.blogspot.com/2008/03/march-1415-2008-farm-run-order-form.html within the next 48 hours; orders must be received by noon on Wednesday. Pickup is Saturday, March 15 from 9:30-11:00 at the Bradford Store. We only accept checks or cash; checks are preferred.

If you have not yet paid your spring membership dues ($60), please do so at the first pickup.

If you have any questions, please contact: localfoodclub@gmail.com.

Thanks!

March 14/15 2008 Farm Run Order Form

2008-03-10T02:16:00.005-04:00

Name:

Email Address:

Ground Beef (AOF), $4.75/lb (avg 1 lb per pkg) Enter number of packages:

Sirloin Steak (AOF), $8/lb (avg 1-1.25 lb; 1 per pkg) Enter number of packages:

Sirloin Stir-Fry (AOF), $8/lb (avg 0.75-1 lb per pkg) Enter number of packages:

Rib Eye (AOF), $14/lb (avg 0.5-1 lb; 1 per pkg) Enter number of packages:

NY Strip Steak (AOF), $14/lb (avg 0.5 lb; 1 per pkg) Enter number of packages:

Sirloin Tip Roast (AOF), $9/lb (avg 2-3 lbs per pkg) Enter number of packages:

Chuck Roast (AOF), $6/lb (avg 3 lbs per pkg; March special) Enter number of packages:

Shoulder Roast (AOF), $8/lb (avg 3 lbs per pkg) Enter number of packages:

Eye of Round Roast (AOF), $8/lb (avg 3 lbs per pkg) Enter number of packages:

Cubed Steak (AOF), $5/lb (avg 0.75-1 lb per pkg; 4-5 per pkg; March special) Enter number of packages:

Stew Beef (AOF), $6/lb (avg 1 lb per pkg) Enter number of packages:

Soup and Neck Bones (AOF), $3/lb (avg 1 lb per pkg; 1-2 per pkg) Enter number of packages:

Beef Ribs (AOF), $5/lb (avg 1-2 lbs per pkg; introductory price) Enter number of packages:

Chicken Club Membership (GG), $114.80 (See LFC web site for more details) Enter number of memberships:

Counter Culture Regular (GG), $11/bag (organic, shade grown, fair trade Grown in Mexico, roasted in Durham, NC) Enter number of bags:

Counter Culture Decaf (GG), $11.50/bag (organic, shade grown, fair trade Grown in Mexico, roasted in Durham, NC) Enter number of bags:

Eggs (WTF), $3/dozen () Enter number of dozens:

Eggs (AOF), $3.75 (dozen) Enter number of dozens:

Ostrich Steak (BBO), $13.50/lb (2 per pkg; avg 8-16 oz per pkg) Enter number of packages:

Ground Ostrich, bulk (BBO), $6.50/lb (avg 1 lb per pkg) Enter number of packages:

Ground Ostrich, patties (BBO), $6.50/lb (four 0.25 lb patties per pkg) Enter number of packages:

Ostrich Breakfast Sausage, bulk (BBO), $7.50/lb (avg 1 lb pkg) Enter number of packages:

Ostrich Italian Sausage, in casing (BBO), $7.50/lb (avg 1 lb pkg) Enter number of packages:

Ostrich Cubed Steak (BBO), $11.50/lb (avg 1 lb pkg; 4 per pkg) Enter number of packages:

Ostrich Roast (BBO), $11.50/lb (avg 2-3 lbs per pkg) Enter number of packages:

Whole Ostrich Muscle, Fan (BBO), $15.50/lb (avg 2.5-4 lb per pkg) Enter number of packages:

Ostrich Salami Stick (BBO), $3 (avg 1.75 oz) Enter number of sticks:

Apple Jelly (AOF), $4 (pint jar) Enter number of jars:

Sausage-Mild (GG), $4.25/lb (avg 1 lb per pkg) Enter number of packages:

Sausage-Hot (GG), $4.25/lb (avg 1 lb per pkg) Enter number of packages:

Sausage-Chorizo, mexican style (GG), $5.50/lb (avg 1 lb per pkg) Enter number of packages:

Fresh Bacon, no salt or smoke (GG), $6.50/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Pork Chops (GG), $6.50/lb (avg 1 lb per pkg; 2 per pkg) Enter number of packages:

Fresh Ham (GG), $4.50/lb (avg 2-4 lbs per pkg) Enter number of packages:

Prosciutto (GG), $20/lb (avg 0.4 lbs per pkg) Enter number of packages:

Shoulder (GG), $4.50/lb (avg 3-5 lbs per pkg) Enter number of packages:

Pork Ribs (GG), $4.50/lb (avg 1-2 lbs per pkg) Enter number of packages:

Jowl, no smoke (GG), $4/lb (avg 1.5-2 lbs per pkg) Enter number of packages:

Ground Pork (GG), $3.50/lb (avg 1 lb per pkg) Enter number of packages:

Bratwurst (GG), $5.50/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Sweet Italian (GG), $5.50/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Hot Italian (GG), $5.50/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Smoked Kielbasa (GG), $7/lb (avg 1-1.5 lb per pkg) Enter number of packages:

Smoked Tasso Ham (GG), $8/lb (avg 0.5-1 lb per pkg) Enter number of packages:

Smoked paprika bacon, unsliced (GG), $8/lb (avg 0.5-1 lb per pkg) Enter number of packages:

Pork Bones (GG), $1.50/lb (10 lb box) Enter number of boxes:

Pork Variety Pack (GG), $4.50/lb (30 lb) Enter number of boxes:

Sausage--Hot (WTF), $4.50/lb (avg 1 lb per pkg) Enter number of packages:

Sausage--Mild (WTF), $4.50/lb (avg 1 lb per pkg) Enter number of packages:

Bratwurst (WTF), $5/lb (avg 1 lb per pkg) Enter number of packages:

Zesty Italian Sausage (WTF), $5/lb (avg 1 lb per pkg) Enter number of packages:

Pork Chops (WTF), $7/lb (avg 1.25- 1.5 lb per pkg; 2 per pkg) Enter number of packages:

Ham Steaks (WTF), $4.5/lb (avg 3 lb per pkg; 1 per pkg) Enter number of packages:

Pork Spare Ribs (WTF), $5/lb (avg 1.5 lb per pkg) Enter number of packages:

Sausage Links-Mild (AOF), $5/lb (avg 0.5 lb per pkg; introductory price) Enter number of packages:

Bratwurst (AOF), $5/lb (avg 1 lb per pkg) Enter number of packages:

Pork Chops (AOF), $8/lb (avg 0.75 lb per pkg; 2 per pkg) Enter number of packages:

Pork Tenderloin (AOF), $9/lb (avg 0.5-1 lb per pkg; 4-5 pieces per pkg) Enter number of packages:

Bacon, brown sugar cured, hickory smoked (AOF), $9/lb (avg 1 lb per pkg) Enter number of packages:

Ham Steaks (AOF), $7/lb (avg 0.5-1 lb per pkg; 1-2 per pkg) Enter number of packages:

Pork Babyback Ribs (AOF), $6/lb (avg 2.5-3.5 lbs per pkg) Enter number of packages:

Pork Spare Ribs (AOF), $4/lb (avg 2-3 lbs per pkg) Enter number of packages:

Pork Back Bones (AOF), $4/lb (avg 2-3 lbs per pkg) Enter number of packages:

Fatback, salted (AOF), $3/lb (avg 0.5-0.75 lb per pkg) Enter number of packages:

Fatback, unsalted (AOF), $3/lb (avg 0.5-0.75 lb per pkg) Enter number of packages:

Hickory Smoked Pork BBQ (AOF), $8/lb (chopped; 1 lb pkg) Enter number of packages:

Hickory Smoked Boston Butts (AOF), $45/each (feeds 12-15) Enter number of butts:

Whole Duck, minus Giblets (GC), $7/lb (avg 4-8 lbs; $10 deposit required; May 2008 delivery) Enter number of birds:

Giblets (GC), $10/lb (May 2008 delivery) Enter number of pounds:

Whole Turkey Hen, with Giblets (GC), $5-6/lb (avg 8-12 lbs; $20 deposit required; Thanksgiving / Christmas 2008 delivery) Enter number of birds:

Whole Turkey Tom, with Giblets (GC), $5-6/lb (avg 14-20 lbs; $20 deposit required; Thanksgiving/Christmas 2008 delivery) Enter number of birds:

Golden Oyster mushrooms (LGM), $3 (0.25 lb pkg) Enter number of packages:

Brown Phoenix oyster mushrooms (LGM), $3 (0.25 lb pkg) Enter number of packages:

Blue Tree oyster mushrooms (LGM), $3 (0.25 lb pkg) Enter number of packages:

Your ideas can improve the food system

2008-03-09T18:58:00.001-04:00

So you've been doing your best to eat locally—but sometimes you wish it was easier. What would help you the most? What resources do you wish there were?

Will you take a minute to answer these questions and get back to us? If you do, you will help make real change in the food system. The government of British Columbia has asked the 100-Mile Diet Society to make recommendations toward making local food as accessible as possible. They want to lead the charge in North America and establish "best practices" for others to follow.

Question 1
What specific resources would make eating locally easier for you where you live? What information do you wish you had at your fingertips? What would make shopping for local foods easier?

Question 2
Also, what is working for you? What are the best maps, websites, seasonal food directories, institutional buying programs, and "demand-side" (or consumer) campaigns you have seen?

Just hit 'reply' to send us your thoughts, and we'll put them to work! The world can change for the better!

–Thanks so much,
  James and Alisa
  100-Mile Diet Society
  Monday, March 3, 2007
The 100-Mile Diet (U.S. title Plenty) will be published in Australia/New Zealand (Text Publishing) and Taiwan (Goodness Publishing) in July 2008.
------------------------------

Get this from a friend? Want to join the 100-Mile Diet campaign?
Click here

Slow Food Charlotte Event: Restaurant Tour, Intermezzo Pizzeria and Cafe

2008-03-09T18:57:00.001-04:00

Slow Food Charlotte Event

Restaurant Dining Tour

Intermezzo Pizzeria and Café, 1427 E. 10th St.; 704-347-2626

Join us for dinner March 13, 2008

The first stop on Slow Food Charlotte's monthly restaurant get together is Intermezzo Pizzeria and Café.

Intermezzo is owned and operated by brothers Djordje and Branko Avramovic, natives of Valjevo, Serbia. They came to Charlotte a decade ago and worked for family friends and fellow Serbians Vlado and Sladjana Novakovic at Nova's Bakery, then located in South End. Soon thereafter, they both worked at Cosmos Café downtown. With the opening of Intermezzo, and with Nova's Bakery and the Bosnian Market just up the street, Charlotte has given center to the Balkan community in Plaza Midwood. So much more than a pizzeria, read more:

http://charlotte.creativeloafing.com/gyrobase/a_fine_interlude/Content?oid=225037

Plan to join us next Thursday March 13, 2008 at 7 PM.

Please reply on the website if you can make it, so we'll know how many tables to save.
http://slowfoodcharlotte.org/xn/detail/859287:Topic:11582

Slow Food Charlotte
2408 Westfield Road
Charlotte, North Carolina 28270

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Gates and Kellogg Foundations Join Forces in Support of Local Food Enterprises

2008-03-03T21:00:00.008-05:00

ARLINGTON, Virginia (February 15, 2008) – In a joint funding venture between the Bill & Melinda Gates Foundation and the W.K. Kellogg Foundation, the Wallace Center at Winrock International, in partnership with the Training & Development Corporation (TDC), has launched a $400,000 project showcasing locally-owned food enterprises from around the globe.
Leading the effort to document successful strategies for small- and medium-scale community-based enterprises are John Fisk, director of the Wallace Center, and Michael Shuman, author and vice president for enterprise development at TDC.

The project, Community Food Enterprise: Local Success in a Global Marketplace, builds on evidence worldwide that local ownership is a fundamental building block for long-term prosperity—and that market shifts in favor of local food offer small farmers and other entrepreneurs a promising new path to economic security. Project highlights include a practitioner's guide featuring 24 case studies of successful locally-owned food enterprises, as well as an online resource center for community development through locally owned food enterprises. A DC-area launch event is also scheduled for Fall 2008.

Community Food Enterprise will combine the Wallace Center's expertise in the field of triple-bottom-line agriculture, where success is based on environmental, social and financial performance--with Mr. Shuman's field-leading research on locally-based economic development. Mr. Shuman, the project's primary analyst, is the author of a number of respected books on the subject, including Going Local: Creating Self-Reliant Communities in a Global Age and The Small-Mart Revolution.

And as Dr. Fisk explains, "Local ownership and local food, together, offer communities significant opportunities for building a sustainable future, one that operates on a triple bottom line of social, environmental, and economic benefits."

A growing body of literature highlights the importance of local ownership for economic development. Compared to non-local businesses, locally-owned enterprises generally produce more community wealth by spending more money at home, build stability by staying put for the long term, contribute to rising labor and environmental standards by adapting to new expectations more readily, and foster greater community resilience by reinforcing political participation and entrepreneurship. Community Food Enterprise will be a key tool in helping practitioners build and strengthen local food enterprises.

"We are pleased to be partnering with the W.K. Kellogg Foundation on this project, which will provide practical lessons and models of what it takes to build locally-owned, vibrant and viable food systems that reach and work for the smallholder farmer, not just in the US, but also in Sub-Saharan Africa and South Asia. This work will provide a mechanism to share experiences and test new ideas," said Melissa Ho, Associate Program Officer at the Bill & Melinda Gates Foundation.

The W.K. Kellogg Foundation is supporting this work as part of its Food and Society initiative. The initiative is focused on supporting thoughtful interaction with the global food system to ensure that it provides all segments of society a safe, affordable, nutritious, and fair food supply.
"When locally-owned food enterprises produce food that is healthy, green, fair, and affordable, they are embodying what we call 'good food'," says Kellogg Foundation Program Director Ricardo Salvador, "and we're pleased to be working with the Gates Foundation to highlight the ways in which 'good food' can positively impact our society's most vulnerable members."
Community Food Enterprise will help move communities toward that 'good food' future by offering strategies that market forces support, while providing positive social and environmental outcomes for communities.

According to Dr. Fisk, "This project will find the best examples of community owned food enterprises worldwide and analyze why they work and how others can make them work."
To learn more about Community Food Enterprise, or to sign up for project updates, please contact Cari Beth Head, Communications Manager for Community Food Enterprise at Wallace Center: CBHead@winrock.org or 703-525-9430 ext. 674.

You may also visit the project website: Community Food Enterprise

Wallace Center at Winrock International was established in 1983 to increase opportunities for small and mid-size agriculture through sustainability. Today the Center's research, policy analysis, educational outreach, and leadership development is focused on market-based strategies for sustainable food systems; that is, food production, processing, and marketing that builds social, environmental, and economic health. Winrock International is a nonprofit organization, with main offices in Little Rock, AR and Arlington, VA, which works with people in the United States and around the world to increase economic opportunity, sustain natural resources, and protect the environment.

Training & Development Corporation (TDC) is a national not-for-profit think tank, design shop, and management company founded in 1975 to improve the performance of people and institutions in the economy. TDC's work is animated by two ideas: sustainable employability and global community capitalism. It designs innovative solutions to the problems individuals, families, and communities face as they pursue economic well-being. TDC designs are tested in action every day in urban and rural settings, among people of a wide range of ages, performance capabilities, in residential and non-residential environments, here and abroad.

Bill & Melinda Gates Foundation
Guided by the belief that every life has equal value, Bill & Melinda Gates Foundation works to help all people lead healthy, productive lives. In developing countries, it focuses on improving people's health and giving them the chance to lift themselves out of hunger and extreme poverty. In the United States, it seeks to ensure that all people—especially those with the fewest resources—have access to the opportunities they need to succeed in school and life. Based in Seattle, the foundation is led by CEO Patty Stonesifer and co-chair William H. Gates Sr., under the direction of Bill and Melinda Gates and Warren Buffett.

W.K. Kellogg Foundation
The W.K. Kellogg Foundation was established in 1930 "to help people help themselves through the practical application of knowledge and resources to improve their quality of life and that of future generations." To achieve the greatest impact, the Foundation targets its grants toward specific areas. These include: health; food systems and rural development; youth and education; and philanthropy and volunteerism. Within these areas, attention is given to exploring learning opportunities in leadership; information and communication technology; capitalizing on diversity; and social and economic community development.

Wild Turkey Farms CSA Update

2008-03-03T21:00:00.006-05:00

We are currently planning and planting in anticipation of warmer weather and hopefully more rain this spring & summer. We have several additions to the farm over the last month including a new greenhouse and 2 new litters of Berkshire pigs. For those of you not familiar with the Berkshire breed of, they are considered the gourmet chef's choice of pork because of their high marbling and excellent meat quality. As always we are constantly looking for ways to provide the finest quality local meat and produce to our customers. We will have over an acre of market garden this year. A few of the current crops that we have started are- several lettuces, spinach, argula, brocolli, cauliflower, swiss chard, fennel, celery, leeks, onions, and a variety of herbs.

Our CSA model has changed slightly from last year as we plan to attend the Salsibury Farmer's Market most Saturdays begining in late April. This year we are offering a credit share program.

How it works- you can purchase one or several $50 shares. This will be a credit with Wild Turkey Farms that you can redeem by coming by the Salisbury Farmers Market on Saturdays or our farm by appointment during the week. The full value of your share will be available for the purchase of produce, honey, eggs and up to 1/2 of your share amount can be used toward the purchase of pork & beef from our farm.

The credit will be good through July 15 which will take us well into the tomato, pepper, and melon season. CSA members will be emailed each week with a list of what's available and will be given the opportunity to "reserve" items that are in limited supply. We look foward to the opportunity to provide your family with healthy, nutritious, and local food.

If you have questions or would like to come visit our farm please call us at 704-202-9348.

Thank you for supporting small farms and local agriculture,

Lee, Domisty, Rosty, & Charlie Menius
Wild Turkey Farms
Salisbury, NC

Lawn and Garden website

2008-03-03T20:59:00.004-05:00

Hello friends! I'm sorry about the mass email, but I wanted to cast a wide net. Many of you know about my new venture: hosting an online show on organic gardening tips ("Sari's Natural Garden") on an internet television site called Lawn and Garden Webvision. I'm including a link to the monthly newsletter so you can check it out if you're interested. Some of my video clips are up on the website, and one of them will be featured in next month's newsletter. If you know anyone who gardens, works in the "green industry" (landscaping, equipment, etc.), or has products that are used in the green industry, I'd love for you to pass the url along to them. Thanks so much for your support!

http://www.lawnandgardenwv.com/newsletter/member/

All my best,

Sari

Spring 2008 Schedule of Events

2008-02-20T19:14:00.003-05:00

Sat, Mar 15 9:30 AM Farm Run Distribution

Thu, Mar 27 7:00 PM Social Event: Organic Gardening Q & A

Sat, Mar 29 9:30 AM Farm Run Distribution

Sat, Apr 12 9:30 AM Farm Run Distribution

Sun Apr 20 or Sun Apr 27 Social Event: On Farm Potluck

Sat, Apr 26 9:30 AM Farm Run Distribution

Sat, May 17 9:30 AM Farm Run Distribution

Tue, May 20 Social Event: Conversation with Farmers Potluck

Sat, May 31 Farm Run Distribution

Share What You Read...

2008-02-15T18:13:00.001-05:00

Anyone reading anything that might be of interest to other club members?

Road Ramblings

2008-02-15T17:44:00.003-05:00

Club member T. McLeod and I hit the road this morning to make the circuit to our local food suppliers. We had a great day...it was beautiful out, and we got to talk with such wonderful people along the way. Here are some highlights:

* 9:30 AM Landis Gourmet Mushrooms: John Herron met us at the cotton mill and gave a tour of the basement, where he is raising oyster mushrooms. Whereas last visit had only Brown Phoenix, this time we have Golden Oyster and Blue Tree. John showed us some shitake mushrooms that he's testing out as well; they take a lot longer to grow than the 2-week cycle of the oyster mushroom. He's got a lot of room to expand his business, and is plenty capable of doing so. Help spread the word to your local restaurants and shops...he's going places.

* 10:15 AM Hoffner Dairy, Mt Ulla: What a pastoral scene...a baby calf, born just last night, standing with its mother in brilliant green grass against dark brown-black soil. The farm dogs greeted us with gusto and Chris gave us a quick overview of the place. We're looking to Chris to help provide organic vegetables to us in the upcoming months. At our request, he and his family have begun planting mixed greens for late spring harvest. He's got some delicious pecans available, too. Chris also told us about his experiments with popping his sweet corn...he placed the whole cob in the microwave...what a mess! (Needless to say I asked him to save some cobs for us this summer to purchase in the fall.)

* 11:45 PM Bird Brain Ostrich Ranch, Sherrills Ford: The sight of a flock of ostriches roaming around the barnyard is somewhat startling at first. Wow, there's a LOT to know about ostriches, and Pat Roberts is the person to tell you! Her knowledge also helps ensure no part of the animal goes to waste, either. If anyone out there needs salt-cured dog bones, green leather for tanning, or the ornamental feather...she's got it! And she's creative in other ways, too. For example, Pat's now feeding her ostriches kale. She likes it, so she figures they should, too. And she's discovering that it's making a difference in the quality of her birds. Makes me want to get my kale patch back up and thriving!

* 12:45 PM Grateful Growers, Denver: So when a boar gets loose in a field full of sows, the result is three sows giving birth to litters within 24 hours of each other. We got to visit the days-old piglets in their rustic but well-crafted hut amid a green pasture. As Natalie discussed her not-so-tasteful role of surgeon next week to castrate the little males, the chickens started making a racket. It was time for them to come out of their cages and roam for the afternoon...now that the morning has past and the hawks have ceased their hunt for the day. Chicken club information will be coming out soon...there are new chick prices and feed prices and a new processor...lots of numbers Natalie has to crunch. And then...another discovery...a local soap-maker is using lard from GG to make soaps and lip balm. All natural stuff...smells great and works well too. (T and I both had to make impulse buys!)

* 2:00 PM Apple Orchard Farms, Stanley: Well, Art's just having a ball with his farming. We saw the cows and chickens down in the pasture, and the tomato plants are just getting started in the greenhouse. Art had a sugar-cured ham getting hickory-smoked on the grill. My whimpering about how good it smelled scored us samples. I really didn't want to leave at that point; it was SO good. I'll be heading back to Art's next Friday since his freezers were just about empty today...at least that's my excuse for going back...really I'm just hoping to get another taste of whatever he's cooking!

T. summed up the trip well. It may have been a Friday, but it felt like Sabbath. We were able to visit with these real people who are doing tremendous work to grow our food. And it's their faces and places that we'll recall when we sit down to give our thanks.

Educational Event: The Future of Food

2008-02-14T18:49:00.003-05:00

This movie is profoundly eye-opening. Although it is presented with a shock-and-disturb tone, the information it presented challenged me to ask questions about my food that I wasn't yet asking. I encourage you to attend and share this experience as a group.

"THE FUTURE OF FOOD examines the complex web of market and political forces that are changing what we eat as huge multinational corporations seek to control the world's food system. The film also explores alternatives to large-scale industrial agriculture, placing organic and sustainable agriculture as real solutions to the farm crisis today."

Tuesday, February 26
7:00 - 9:00 PM
Davidson College Presbyterian Church
(at intersection of Concord Rd. and Main St. in Davidson)

Directions:

Enter the main church building by the handicap ramp on Concord Road.

Take the elevator or the stairs to the 2nd floor and look for signs to the event.

Dancing with Dinner: The Dynamics of Healthy Food Chains

2008-02-12T01:12:00.000-05:00

Karen O. sent me a lecture podcast by Joel Salatin. If you remember he was the small organic "grass farmer" highlighted in Omnivore's Dilemma.

http://www.coloradocollege.edu/podcast/

They have other fantastic podcasts as well. A lecture by Greg Mortensen (who wrote Three Cups of Tea) and another podcast about the global food supply.

Locavores Anonymous?

2008-02-12T01:03:00.000-05:00

Karen O. sent me the following. From talking with some of you, I think her questions reflect what several of you are thinking. Please comment.

"I'm REALLY interested in becoming more locavore-eating everything locally. This, however, really scares me in one way because I've never grown a garden, canned or preserved anything. Is anyone else interested in doing this? are you? Could we form some sort of "support group" for people interested in this??"

Davidson Farmers' Market on WDAV

2008-02-12T01:00:00.000-05:00

Attached is a link to WDAV where Carol Mayes, Suzanne Ballard and Edie Surratt were interviewed about the Davidson Farmer's Market coming this spring.
If you're interested in listening, please scroll down to the "In Person" segment with Rachel Jeffreys.

http://www.wdav.org/18_174_0.cfm

2008 Spring Membership Information

2008-02-12T00:20:00.000-05:00

Local Food Club will run a spring membership during the months of March, April, and May 2008. Farm runs will include:

* Landis Gourmet Mushrooms (oyster mushrooms)
* Wild Turkey Farms (eggs, pork)
* Hoffner Dairy (mixed salad greens, pecans)
* Bird Brain Ranch (ostrich)
* Grateful Growers (pork, shitake mushrooms, preorder chicken)
* Apple Orchard (beef, eggs, pork)
* Glencoras (asparagus, preorder duck, preorder turkey)

* Goat Lady Dairy (goat cheese)
* Homeland Creamery / Bowman Dairy (milk, butter)

In addition, we will offer produce as we find it. Produce is somewhat difficult to procure for groups our size outside the farmers' market season. However, we continue to seek out suppliers of fresh produce along the route that takes us to the farms noted above.

Membership dues are $60 for the three-month period. This is in addition to the cost of the food ordered. The money goes to cover the time and expenses incurred in placing, collecting, and distributing the food orders. It also covers the cost of educational events and capital expenses (such as coolers and the future online ordering system).

We will expand the number of memberships from 20 to 50 and increase the frequency of farm runs to twice monthly. We will involve a team of compensated volunteers to handle this growth. But expect the growth to be a bit rocky nonetheless.

The social committee will put on three events, one each month. Although these events will each have an educational element, the most important aspect of them is to build community among club members. Several of you have expressed a desire for forming a support network as you try to eat a locally produced diet. We want the social interactions of the group to facilitate your endeavors.

How to Join
If you are already a member, and want to join again, first, consider whether you can serve as a volunteer (see earlier post). If so, be sure to let Christy know as soon as possible. If you don't want to volunteer but you still want to re-up, you need to notify Christy by noon, Friday, February 22. You can pay your dues at the next pick-up.

If you are a member and have friends who want to join, please have them contact Christy by email before noon, Friday, February 22. They need to note who referred them in their email. I will give them instructions for sending their payment.

If you are not affiliated with current members of the club but are interested in joining this spring, please post a comment here. You need to include your email address so that I can get back to you if there are any open slots. I will start working through this list on February 23. I will go through this list in the order in which the posts are made, but will notify everyone who posts an email address one way or the other.

Get Your Hands Dirty

2008-02-11T23:58:00.001-05:00

If you're interested in getting more hands-on with the LFC, we've got several areas where we can use help this spring. Because we will have a lot of people relying on you, please commit only if you are certain that you can give the time required.

For those of you operating on a tight budget, this is one way we can make the club more affordable to you.

Positions filled in a first come, first served basis.

Social Committee
Need three (3) members to form the social committee. This committee will plan and execute three social events (one per month). Tasks include scheduling an educational component (film, speaker, etc.), reserving a facility, announcing the event, and handling logistics before and after the event. Membership dues are waived for these volunteers.

Distribution Coordinators
Need two (2) members to assist with distributions. Each volunteer will be assigned one Saturday morning per month. This volunteer will be responsible for arriving before the distribution, getting the distribution area set up, assisting members as they pick up and pay for their food, and cleaning up afterwards. Membership dues are waived for these volunteers.

Farm Run Driver
Need one (1) driver to make one pick-up run each month. Runs occur on Friday and can take up to 10 hours. This volunteer will drive my truck on a predefined, scheduled route. At each farm, the volunteer will get information from the farmer, pay for orders, and pick up the orders. Volunteer will ensure integrity of the food during transport. Membership dues are waived for these volunteers; in addition, modest compensation will be given to account for the significant time commitment.

Where Do We Go From Here?

2008-02-11T23:23:00.000-05:00

Thanks to your input, we've got some ideas for where to take the club next.

* Focus on community aspect of local eating
* Increase social activity within the group
* Provide members with more ways to get involved

* Deepen relationship with supplying farms
* Prioritize farms by proximity; the closer the better
* Provide start-up capital to farmers in the form of shares

* Expand offerings in our local food system
* Promote fall, winter, and spring vegetable production
* Build support for local dairy bottling operation

* Ensure sustainability of the club
* Expand club membership to achieve economies of scale
* Run opposite farmers' markets (suspend runs during summer)

Feb Farm Run Order Form

2008-02-03T11:46:00.001-05:00

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, February 9. By submitting this form, you assume responsibility for the cost of any items purchased on your behalf specified on this form.

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>>>

Name:
Email Address:

Several supplying farms are considering offering a CSA, where you prepurchase shares of produce for the summer. How interested would you be in participating this summer?	Not interested Somewhat interested Very interested
How interested would you be in purchasing locally-grown, organic wheatgrass?	Not interested Somewhat interested Very interested
How interested would you be in purchasing locally grown, organic mixed salad greens?	Not interested Somewhat interested Very interested
Are you interested in participating in the Grateful Growers chicken club?	Yes No Maybe
Golden Oyster mushrooms (LGM), $3 (0.25 lb pkg) Enter number of packages:
Brown Phoenix oyster mushrooms (LGM), $3 (0.25 lb pkg) Enter number of packages:
Blue Tree oyster mushrooms (LGM), $3 (0.25 lb pkg) Enter number of packages:
Pecans (HD), $8/lb () Enter number of pounds:
Whole Duck, minus Giblets (GC), $7/lb (avg 4-8 lbs; $10 deposit required; May 2008 delivery) Enter number of birds:
Giblets (GC), $10/lb (May 2008 delivery) Enter number of pounds:
Whole Turkey Hen, with Giblets (GC), $5-6/lb (avg 8-12 lbs; $20 deposit required; Thanksgiving / Christmas 2008 delivery) Enter number of birds:
Whole Turkey Tom, with Giblets (GC), $5-6/lb (avg 14-20 lbs; $20 deposit required; Thanksgiving/Christmas 2008 delivery) Enter number of birds:
Sausage-Mild (GG), $3.65/lb (avg 1 lb per pkg) Enter number of packages:
Sausage-Hot (GG), $5/lb (avg 1 lb per pkg) Enter number of packages:
Fresh Bacon, no salt or smoke (GG), $6/lb (avg 1-1.5 lb per pkg) Enter number of packages:
Pork Chops (GG), $6/lb (avg 1 lb per pkg; 2 per pkg) Enter number of packages:
Fresh Ham (GG), $4.50/lb (avg 2-4 lbs per pkg) Enter number of packages:
Smoked Boneless Ham (GG), $8/lb (avg 3-5 lbs per pkg) Enter number of packages:
Prosciutto (GG), $20/lb (avg 0.4 lbs per pkg) Enter number of packages:
Pork Shoulder (GG), $4.50/lb (avg 3-5 lbs per pkg) Enter number of packages:
Pork Ribs (GG), $4.50/lb (avg 1-2 lbs per pkg) Enter number of packages:
Smoked Jowl (GG), $4/lb (avg 1.5-2 lbs per pkg) Enter number of packages:
Ground Pork (GG), $3.35/lb (avg 1 lb per pkg) Enter number of packages:
Bratwurst (GG), $5/lb (avg 1-1.5 lb per pkg) Enter number of packages:
Sweet Italian (GG), $5/lb (avg 1-1.5 lb per pkg) Enter number of packages:
Hot Italian (GG), $5/lb (avg 1-1.5 lb per pkg) Enter number of packages:
Smoked Kielbasa (GG), $7/lb (avg 1-1.5 lb per pkg) Enter number of packages:
Smoked Tasso Ham (GG), $8/lb (avg 0.5-1 lb per pkg) Enter number of packages:
Smoked Gypsy Bacon, paprika bacon, unsliced (GG), $8/lb (avg 0.5-1 lb per pkg) Enter number of packages:
Pork Bones (GG), $1/lb (10 lb box) Enter number of boxes:
Pork Variety Pack (GG), $4.50/lb (30 lb) Enter number of boxes:
Sausage-Hot (AOF), $4.75/lb (avg 1.5 lb per pkg) Enter number of packages:
Sausage-Mild (AOF), $4.75/lb (avg 1.5 lb per pkg) Enter number of packages:
Pork Chops (AOF), $8/lb (avg 1 lb per pkg; 2 per pkg) Enter number of packages:
Pork Tenderloin (AOF), $10/lb (avg 1 lb per pkg; 5-6 pieces per pkg) Enter number of packages:
Ham Steaks (AOF), $7/lb (avg 1-1.5 lb per pkg; 1 per pkg) Enter number of packages:
Pork Babyback Ribs (AOF), $7/lb (avg 2.5-3.5 lbs per pkg) Enter number of packages:
Pork Spare Ribs (AOF), $4/lb (avg 3 lbs per pkg) Enter number of packages:
Pork Back Bones (AOF), $4/lb (avg 3 lbs per pkg) Enter number of packages:
Fatback (AOF), $3/lb (avg 1 lb per pkg) Enter number of packages:
Fresh Ham (AOF), $7/lb (avg 4-5 lbs each) Enter number of hams:
Whole Ham, sugar cured (AOF), $9/lb (range from 15-40 lbs; order month in advance) Enter number of hams:
Hickory Smoked Pork BBQ (chopped) (AOF), $8/lb () Enter number of pounds:
Hickory Smoked Boston Butts (AOF), $45/each (feeds 12-15; order month in advance) Enter number of butts:
Ostrich Steak (BBO), $13.50/lb (2 per pkg; avg 8-16 oz per pkg) Enter number of packages:
Ground Ostrich (bulk) (BBO), $6.50/lb (avg 1 lb per pkg) Enter number of packages:
Ground Ostrich (patties) (BBO), $6.50/lb (four 0.25 lb patties per pkg) Enter number of packages:
Ostrich Breakfast Sausage (bulk) (BBO), $7.50/lb (avg 1 lb pkg) Enter number of packages:
Ostrich Italian Sausage (in casing) (BBO), $7.50/lb (avg 1 lb pkg) Enter number of packages:
Ostrich Cubed Steak (BBO), $11.50/lb (avg 1 lb pkg; 4 per pkg) Enter number of packages:
Ostrich Roast (BBO), $11.50/lb (avg 2-3 lbs per pkg) Enter number of packages:
Whole Ostrich Muscle, Fan (BBO), $15.50/lb (avg 2.5-4 lb per pkg) Enter number of packages:
Ostrich Salami Stick (BBO), $3 (avg 1.75 oz) Enter number of sticks:
Whole Milk (HC), $4.60/gal () Enter number of gallons:
Low Fat Milk (HC), $4.60/gal () Enter number of gallons:
Skim Milk (HC), $4.60/gal () Enter number of gallons:
Chocolate Milk (HC), $4.60/gal () Enter number of gallons:
Fromage-Plain (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Fromage-Basil & Garlic (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Fromage-Dill & Chives (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Fromage-Sunny Paris (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Fromage-Boursin (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Fromage-Horseradish (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Fromage-Jalapeno (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Fromage-Hot Jalapeno (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Fromage-Sweet Orange (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Chevre-Plain (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Chevre-Peppercorn (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Chevre-Dill (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Chevre-Rosemary (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Chevre-Sesame Seeds (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Feta Style Chevre (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Marinated Chevre in Olive Oil (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Chevre Camembert (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Chevre Taleggio (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Gray's Chapel (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Chocolate Goat Cheese Truffles (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Eggs (AOF), $3.75 (dozen) Enter number of dozens:
Counter Culture Regular (GG), $11/bag (organic, shade grown, fair trade Grown in Mexico, roasted in Durham, NC) Enter number of bags:
Counter Culture Decaf (GG), $11.50/bag (organic, shade grown, fair trade Grown in Mexico, roasted in Durham, NC) Enter number of bags:
Ground Beef (AOF), $4.75/lb (avg 1 lb per pkg) Enter number of packages:
Sirloin Steak (AOF), $10/lb (avg 1-1.25 lb; 1 per pkg) Enter number of packages:
Rib Eye (AOF), $14/lb (avg 0.5-1 lb; 1 per pkg) Enter number of packages:
NY Strip Steak (AOF), $14/lb (avg 0.5 lb; 1 per pkg) Enter number of packages:
Filet Mignon Steak (AOF), $18/lb (avg 0.75-1 lb per pkg; 2 per pkg) Enter number of packages:
Sirloin Tip Roast (AOF), $10/lb (avg 2-2.25 lbs per pkg) Enter number of packages:
Chuck Roast (AOF), $8/lb (avg 3 lbs per pkg) Enter number of packages:
Shoulder Roast (AOF), $8/lb (avg 3 lbs per pkg) Enter number of packages:
Eye of Round Roast (AOF), $8/lb (avg 3 lbs per pkg) Enter number of packages:
Cubed Steak (AOF), $7/lb (avg 0.75-1 lb per pkg; 4 per pkg) Enter number of packages:
Stew Beef (AOF), $6/lb (avg 1 lb per pkg) Enter number of packages:
Soup and Neck Bones (AOF), $3/lb (avg 1 lb per pkg; 1-2 per pkg) Enter number of packages:
Hickory Smoked Beef BBQ (chopped) (AOF), $12/lb (special order) Enter number of pounds:

form creator

Feb Follow Up Farm Run Order

2008-02-01T17:19:00.000-05:00

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, Monday, February 18. By submitting this form, you assume responsibility for the cost of any items purchased on your behalf specified on this form.

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>>>

Name:
Email Address:
Sausage-Hot (AOF), $4.75/lb (avg 1.5 lb per pkg) Enter number of packages:
Sausage-Mild (AOF), $4.75/lb (avg 1.5 lb per pkg) Enter number of packages:
Pork Chops (AOF), $8/lb (avg 1 lb per pkg; 2 per pkg) Enter number of packages:
Pork Tenderloin (AOF), $10/lb (avg 1 lb per pkg; 5-6 pieces per pkg) Enter number of packages:
Ham Steaks (AOF), $7/lb (avg 1-1.5 lb per pkg; 1 per pkg) Enter number of packages:
Pork Babyback Ribs (AOF), $7/lb (avg 2.5-3.5 lbs per pkg) Enter number of packages:
Pork Spare Ribs (AOF), $4/lb (avg 3 lbs per pkg) Enter number of packages:
Pork Back Bones (AOF), $4/lb (avg 3 lbs per pkg) Enter number of packages:
Fatback (AOF), $3/lb (avg 1 lb per pkg) Enter number of packages:
Fresh Ham (AOF), $7/lb (avg 4-5 lbs each) Enter number of hams:
Whole Ham, sugar cured (AOF), $9/lb (range from 15-40 lbs; order month in advance) Enter number of hams:
Hickory Smoked Pork BBQ (chopped) (AOF), $8/lb () Enter number of pounds:
Hickory Smoked Boston Butts (AOF), $45/each (feeds 12-15; order month in advance) Enter number of butts:
Whole Milk (HC), $4.60/gal () Enter number of gallons:
Low Fat Milk (HC), $4.60/gal () Enter number of gallons:
Skim Milk (HC), $4.60/gal () Enter number of gallons:
Chocolate Milk (HC), $4.60/gal () Enter number of gallons:
Fromage-Plain (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Fromage-Basil & Garlic (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Fromage-Dill & Chives (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Fromage-Sunny Paris (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Fromage-Boursin (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Fromage-Horseradish (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Fromage-Jalapeno (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Fromage-Hot Jalapeno (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Fromage-Sweet Orange (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Chevre-Plain (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Chevre-Peppercorn (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Chevre-Dill (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Chevre-Rosemary (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Chevre-Sesame Seeds (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Feta Style Chevre (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Marinated Chevre in Olive Oil (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Chevre Camembert (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Chevre Taleggio (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Gray's Chapel (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Chocolate Goat Cheese Truffles (GLD), (availability tbd; price will be less than Bradford retail) Enter number of packages:
Eggs (AOF), $3.75 (dozen) Enter number of dozens:
Ground Beef (AOF), $4.75/lb (avg 1 lb per pkg) Enter number of packages:
Sirloin Steak (AOF), $10/lb (avg 1-1.25 lb; 1 per pkg) Enter number of packages:
Rib Eye (AOF), $14/lb (avg 0.5-1 lb; 1 per pkg) Enter number of packages:
NY Strip Steak (AOF), $14/lb (avg 0.5 lb; 1 per pkg) Enter number of packages:
Filet Mignon Steak (AOF), $18/lb (avg 0.75-1 lb per pkg; 2 per pkg) Enter number of packages:
Sirloin Tip Roast (AOF), $10/lb (avg 2-2.25 lbs per pkg) Enter number of packages:
Chuck Roast (AOF), $8/lb (avg 3 lbs per pkg) Enter number of packages:
Shoulder Roast (AOF), $8/lb (avg 3 lbs per pkg) Enter number of packages:
Eye of Round Roast (AOF), $8/lb (avg 3 lbs per pkg) Enter number of packages:
Cubed Steak (AOF), $7/lb (avg 0.75-1 lb per pkg; 4 per pkg) Enter number of packages:
Stew Beef (AOF), $6/lb (avg 1 lb per pkg) Enter number of packages:
Soup and Neck Bones (AOF), $3/lb (avg 1 lb per pkg; 1-2 per pkg) Enter number of packages:

create web form

What Works? What Doesn't?

2008-01-30T20:29:00.000-05:00

We're at a point where we have to decide where to go next. It would be helpful to hear more about your thoughts on how this pilot has worked. I will use this information to help me make decisions about what happens next. If you share your thoughts here as comments, it might be more helpful for everyone.

1) What things should we keep doing?

2) What things should we stop doing or do differently?

3) What things should we start doing?

4) What other thoughts do you have?

If you are interested in helping me make the decision about what happens next, join me at my house on Saturday, February 8 at 3:00. Email me for directions and to let me know you're coming. If you can't make it but want to give additional input, please email and let me know.

Local, Gourmet Mushrooms

2008-01-16T19:31:00.000-05:00

Greg Hager and his brother-in-law John Herron are raising oyster mushrooms at their farm, Landis Gourmet Mushrooms in Rowan County. A green operation all the way around, they use recycled cardboard as a host rather than trees. They harvest their mushrooms daily.

Oyster mushrooms, also called phoenix or pleurotus, and get their name because their convex cap, and shell-like shape reminds folks of oyster shells. Their texture is thick and soft, and they are quite chewy. Oyster mushrooms taste rather mild. These mushrooms are not commonly available in grocery stores because of their short shelflife. They are best consumed within 5 days of harvest, or dehydrated for use later.

Greg and John are growing three different varieties of oyster mushroom: brown, golden or blue.

Golden Oyster Mushrooms are one of the most spectacular gourmet mushrooms. They grow in clusters of small, convex, thin-fleshed, funnel-shaped bright yellow caps. All varieties are relatively tender and mild when cooked. Their fragrance is sweet, rich, pleasant, distinctively anise and sometimes even almond-like.

More information on oyster mushrooms, including recipies can be found here.

Lecture: Food Activism: Eating for Environmental Change

2008-01-16T19:04:00.000-05:00

If you're one of those people who eats, you'll want to come hear Sally and Sara Kate Kneidel, the mother-daughter co-authors of Veggie Revolution: Smart Choices for a Healthy Body and a Healthy Planet. You'll not only learn about how foods are grown, but about how agricultural methods and your food choices affect your health and your environment.

When: Tuesday, January 22nd, 7-8 pm

Where: Tyler-Tallman Hall, in Sloan Music Center, Davidson College

More information...

Co-sponsored by:
The Millner Environmental Fund
Public Lectures Committee
Environmental Action Coalition

Reserve 2008 Duck and Turkeys

2008-01-16T18:29:00.000-05:00

Scott Glidden of Glencora farm raises organic produce & poultry, including eggs. He and his wife do organic because it tastes good, and have been growing organically for a long time. Scott had the honor of providing the ducks for the dinner Alice Waters attended back in the fall. I went out and visited his farm shortly after that. It's a really peaceful spot, surrounded by creeks. He raises rabbits for their manure, which can be applied to the soil directly without having to first compost. He raises ducks and turkeys for sale. He also has an amazing field of asparagus which I'm hoping we can tap into this spring.

Scott has 50 turkeys that he'll be raising this year for Nov/Dec harvest...he's letting us in early, so we'll have dibs on the biggest birds. The turkeys are Standard Bronze and Bourbon Red. Scott thinks the Bronzes are tastier, but because they had black (sic) feathers they don't make as pretty a presentation - not ugly at all, just not "pink." The Reds taste quite wonderful too and make a beautiful presentation. Scott requires a $20 deposit for each bird. The price will be $5-$6 per pound (less the deposit.) They will be pasture raised & organic ("biologique"), giblets included. Club members may request size - hen or tom. Hens are 8-12 pounds, toms 14-20 pounds. Orders are filled on a "first come first served basis," ie. Scott will deliver the biggest hen or tom by date of deposit.

How about duck? Again, this is a pre-order situation...but ducks only take 12 weeks til harvest. The ducks are Peking and weigh about 5 lbs. dresed. About 50 ducks should be ready for harvest in May. $10 deposit. Price is $7 per pound. Giblets are sold separately, as the demand for duck giblets is high...think pate! Giblets separate @ $10 per pound. These birds are also pasture raised and biologique.