|GOOD FOOD NEWS
Volume 9 Number 3 January 17, 2017
FIELD NOTES: Butte Mountain Farm, Jackson
January at Butte Mountain Farm
Rain has made the grass grow! Sheep are very happy! First lamb of the season was born, tagging (trimming up the sheep) has been done, and now we wait for the rest of the lambs to arrive.
Chickens have been slogging through waterlogged pens and looking very sorry when it rains. We are attending the farmers' market in Carmichael on Sundays and some eggs go with Dan Port (Winterport Farm) to his market in Rancho Cordova on Saturdays.
The seedlings and veggie crops like to take the winter months off – they slow down, and grow very slowly. Plants need more daylight hours and warmer temperatures to really thrive. As the days get longer they'll be happier. Some flowering bulbs are starting to emerge and will be ready soon. New seeds are being started in the greenhouse now for the early spring crops. Hopefully they'll be ready for you when you are ready to get your garden in this year!
FOOD FOR THOUGHT
4 reasons why plant-based protein will be a major 2017 food trend
“Plant-based proteins stole the show in 2016,” according to an article at AlterNet.com. Four factors pushing 2017 food trends are the instantly popular plant-based burgers that “bleed,” the meat industry investing in meaty plant-based foods, restaurants spotlighting vegetables on their menus, and governments around the world encouraging their citizens to reduce meat consumption
The Beyond Burger and the Impossible Burger sold out at their debuts in New York, San Francisco, Los Angeles and Boulder.
The meat industry giant Tyson Foods has invested in Beyond Meat and $150 million in its own plant-based food venture.
Restaurants are moving vegetables to the middle of the menu and moving animal proteins to the edges or off the plate altogether.
China recommends reducing meat intake by half in an effort to improve public health and slash greenhouse gas emissions. Read more at: http://www.alternet.org/print/food/4-reasons-why-plant-based-protein-will-be-major-2017-food-trend#.WHUJaamv53k.email
117 organizations to watch in 2017
117 businesses, organizations, and individuals committed to building a better food future will be followed in online news stories during the New Year 2017. A preview of a better food future is provided online by Foodtank, and includes reports from around the planet.
AeroFarms transformed Newark, New Jersey’s largest paintball facility into a 69,000 sq.ft. high-yield indoor vertical farm that is 75-times more productive than an average outdoor farm.
Akshayakalpa is a private-sector initiative to elevate subsistence farming to entrepreneurial opportunities for youth in Tiptur, India,
Amp Your Good - A New Jersey-based start-up is using technology to radically improved food drives. “People or organizations can host a food drive through the platform at no cost’. The program allows groups to collect fresh food in addition to non-perishable goods.
BarnRaiser is a crowdfunding platform and community that connects innovators of sustainable food and farming with investors, boasting a 65 percent success rate. “Barnraiser welcomes any project that has a tangible goal, is seeking to raise at least US$2,000, and moves the needle forward toward healthy, sustainable, and humane food and farming.”
The Bowery Project builds and manages mobile urban farms on vacant lots in Toronto, Canada. Local youth are learning about urban farming and relocating the project between lots. The organization uses milk crates to grow their crops, making for easy assembly and relocation.
Chapul is an energy bar company with a unique ingredient - crickets. Crickets are a complete protein that is high in iron and B12, and needing eight percent of the feed and water necessary to produce the same amount of protein from cows.
FarmRaiser is fundraising company that connects local farms and food artisans to schools and organizations raising money for important causes. Students participating in school fundraisers sell healthy, local products instead of the usual packaged junk food.
Farmigo is a cloud-based software system for farmers managing Community Supported Agriculture businesses, reducing the burden of administrative tasks by streamlining communication and payment tools.
Farmshare Austin manages a fleet of mobile markets that bring local organic produce to the Austin community through food trucks.
Fleet Farming converts lawns into urban farm plots that establish hyper-local, community-based food systems in Orlando, Florida and Oakland, California. Bike-powered fleets transport locally grown produce from “farmlettes” to local farmers markets and restaurants.
Forested is a ten-acre forest garden in Bowie, Maryland following a permaculture model as an alternative and locally appropriate mode of food production.
Read more at: https://foodtank.com/news/2016/12/117-organizations-to-watch-in-2017/
News article summaries by Joyce Campbell. email@example.com
Mother Lode Harvest will once again be front and center at the Amador Holistic Health and Wellness Fair on Saturday, January 28 from 11 am to 4 pm, taking up the lobby space with tables full of our wonderful local products! We need a few more people to help staff the booth, so if you would like to help spread the word about MLH, and spend some time at a fun event, please contact Michelle at 419-2503, or firstname.lastname@example.org.
Kiwi Quick Bread
2 cups all-purpose flour
1 teaspoon baking powder
1⁄4 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 cup butter (soften) or 1⁄2 cup margarine (soften)
2⁄3 cup sugar
1 cup peeled mashed kiwi fruit (ripe)
Preheat oven to 350 degrees. Grease and flour a 9 X 5 X 3 loaf pan.
Sift together flour, baking powder baking soda and salt and set aside.
In large bowl cream butter and sugar together until light and fluffy. Add eggs one at a time to creamed mixture beating well after each one. Stir in kiwis. Fold in dry ingredients gently, stirring only until batter is completely moistened. Spoon batter into pan and bake for 55-65 minutes or until toothpick inserted comes out clean. Cool for 10 minutes on wire rack. Remove from pan and continue cooling on rack.
Roasted Brodo With Soft Cooked Farm Egg, Shaved Artichoke & Porcini
Tasty comfort food from "The Float Away Cafe" in Atlanta.
8 cups rich chicken broth or 8 cups chicken broth
1 garlic clove, sliced thinly
1 teaspoon olive oil
4 extra large fresh fertile farm eggs
2 globe artichokes
1 lemon, cut in half
4 porcini mushrooms
1 bunch arugula or 1 bunch mizuna
1 teaspoon salt (To Taste)
1 teaspoon pepper (To Taste)
Remove all outer leaves of artichokes by running a knife up from the stem and discard the leaves.
Gently peel the stem - leaving it attached to the artichoke bottom.
With a spoon remove the hairy “choke” and rub the artichoke bottom with half the lemon.
Clean mushrooms & slice thinly.
In sauce pot heat olive oil over medium heat and add the garlic.
Add the chicken stock.
Bring to a simmer and season with salt & pepper.
Thinly slice the artichoke into simmering broth.
Simmer for 3 minutes.
Lower the heat and gently place eggs into broth.
Cook eggs for 2 minutes and divide soup into four bowls placing an egg into each bowl.
Garnish with arugula, mizuna or spicy greens.
Serve with crusty bread.
Winter Squash, Chickpea & Red Lentil Stew
3⁄4 cup dried garbanzo beans
2 1⁄2 lbs kabocha squash, peeled, seeded and cut into 1-inch cubes
or 2 1⁄2 lbs butternut squash, peeled, seeded and cut into 1 1/2-inch cubes
3 large carrots or 4 medium carrots, peeled and cut into 1-inch pieces
1 large onion, chopped
1 cup red lentil
4 cups vegetable broth
3 tablespoons tomato paste
1 1⁄2 tablespoons minced peeled fresh ginger
1 garlic clove, minced
1⁄2 teaspoon cinnamon
1 1⁄2 teaspoons ground cumin
1⁄4 teaspoon saffron
1⁄2 teaspoon fresh ground pepper
1⁄2-1 teaspoon salt (to taste)
1⁄4 cup lime juice
1⁄4-1⁄2 cup chopped roasted unsalted peanuts
1⁄4-1⁄2 cup packed fresh cilantro leaves, chopped
Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.) Drain when ready to use. If you like a very soft chickpea, use the quick method and let the chickpeas boil for five minutes in order to speed up the cooking process.
Chef's note: Keep your squash and carrots large so that they can withstand the look cooking time without breaking down into the stew.
Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cinnamon, cumin, salt, saffron and pepper in a 6-quart slow cooker.
Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, about 5 1/2 to 6 1/2 hours.
Chef's note: If you are planning to serve part of this as leftovers, remove that portion from the crock pot and scale the amount of lime juice accordingly. Reserve the rest of your lime to add after reheating the leftover stew.
Stir in lime juice. Season with salt to taste.
Serve over rice (white or brown) sprinkled with peanuts and cilantro.
Place additional lime wedges on the side for diners to add as they wish.