Girl Scouts: Market, Farming and Camping Adventure!

Thanks to market shopper and Girl Scout Troop 1196 leader Janice Crawford for sharing this story and the photos. Janice brought her troop to the market last weekend for a tour and shopping time before the gang headed out to Burlington, N.C., to Clay Smith and Nancy Joyner's Redbud Farm. At the farm, they had a great time learning about sustainable farming, digging up potatoes, playing with the dogs and camping out! They earned the "Home Grown in North Carolina" patch as a result.

After touring the Western Wake Farmers' Market and talking with some of the vendors, the girls were able to shop for their donations for the Triangle Farmer Foodshare. They bought oodles of food with money they had earned doing chores during the week! Once the vendors found out they were spending their own money for donating food, many of them even gave the girls extra produce. The scouts added a significant amount to the cause!

While at the market, we purchased the sustainably grown, farm-fresh food that was our theme for the weekend. We had grass-fed beef for hamburgers from Smith Angus Farm, whole grain buns from Great Harvest Bread Co., lettuce from Farm Front Gardens, eggs from Fickle Creek Farm, apples from Godwin Farm and Orchard, cheese from Hillsborough Cheese Co., and German Johnson tomatoes from Redbud, along with potatoes and beans that the girls harvested themselves from Redbud.

After the farmers' market, we visited a nearby Harris Teeter and met with the produce manager on duty. He told the girls about some of the produce and where it came from. The girls learned that one variety of eggplant comes from Holland, another is "locally grown," which for HT means within a 6-hour drive, and the eggplant they saw for sale at the WWFM was from within a 125-mile radius. They decided that buying the one from Holland probably wasn't the best for the environment, nor the nutritional content!

Off to the Farm
After a quick stop for a picnic lunch, we headed to Redbud Farm. The girls had a blast digging for the potatoes after Clay ran the tractor over the row to loosen the dirt. They would chase after the tractor to get the exposed potatoes as if it were an Easter egg hunt! The girls were so fast that they ended up picking over 500 lbs of just the fingerling potatoes alone! They also picked a row of sweet potatoes to see the difference in how they grow (more vertical, in clusters).

Next, they were off to pick enough beans for dinner and a tour of the upper garden. They learned about planting multiple crops near each other for soil diversity, using natural pest repellents such as flowers and other bugs and what it means to grow organically.

When all the work was done, we cooked dinner. The burgers were great, but the girls did manage to leave enough room for s'mores at the campfire. After one fun slumber party with 13 girls in the loft of the cabin and breakfast, the girls toured the rest of the farm. Clay showed us his woodworking shop, where he makes furniture from the trees that grow on their property. He demonstrated how many of the tools work and how a chunk of wood can be molded into a chair.

Nancy brought the girls to her sewing room, where she showed them a surprise she is making for each of them--quilted pouches made out of Girl Scout-themed fabric. We also saw Clay's Boy Scout sash and his Eagle award, and Nancy found her Junior vest. We compared badges and pins from then and now (some haven't changed!) and saw the old merit badge and Junior handbooks from her youth.

All in all, it was a fantastic weekend. Clay and Nancy were awesome! We could not have asked for better hosts--both of them were great with the girls and took every opportunity to educate them about farming.

Market to Menu: Brown Rice Salad with Veggies

Thanks to sponsor Whole Foods Market of Cary for sharing this Brown Rice Salad recipe and free samples at market.

This is a versatile recipe that can be tailored to which vegetables are in season. Saturday, Whole Foods Market prepared this salad with brown rice and a bit of white rice, radishes, cherry tomatoes, peppers and basil and parsley. It was refreshing and tasty!

We appreciate Whole Foods Market of Cary's support of the WWFM and local growers everywhere!

512 Pounds for Farmer Foodshare Challenge: Thank You!

Thank you, generous market shoppers, vendors and volunteers! Thanks to your efforts, we collected 512 pounds of fresh, local fruit, vegetables, breads, eggs and meats for the hungry in our area during Saturday's Triangle Farmer Foodshare Challenge! The Inter-Faith Food Shuttle came to market with its refrigerated truck and is distributing all those wonderful foods to the food insecure in our area.

We're so appreciative of all the people who bought extra foods for our Donation Station, as well as those who donated $361 in cash for our volunteers to buy foods for the donation boxes! Cary's Pocket Community Garden donated watermelon, squash and other produce from the garden, and Girl Scout Troop 1196 came to learn more about the market and local farming. Plus, the girls generously bought foods for donation with their money.

Market to Menu: Cooking with Shitake Mushrooms

Thanks to Linda Spain of Spain Farm for these recipes--something for the meat lover and for the vegatarian too!

Beef Burgers with Mushrooms and Aioli

5 large Spain Farm shitake mushrooms, stems removed

1 1/4 lbs lean ground chuck

1 1/2 tsp salt

3/4 tsp freshly ground black pepper

3 TBS olive oil

1/2 cup mayonnaise

2 tsp fresh lemon juice

1/2 tsp minced garlic

4 4-inch square or round ciabatta or foccacia squares, halved horizontally

2 cups fresh arugula

Directions:

Combine the ground chuck, salt and pepper in a medium bowl. Shape the mixture into 4 (1/2-inch thick) patties.

Lightly drizzle both sides of the mushrooms with the oil. Sprinkle with salt and pepper.

Mix the mayo, lemon juice and garlic in a small bowl to blend. (The patties, mushrooms and garlic may can be prepared up to this point 1 day ahead. cover them separately and refrigerate.)

Prepare the grill (medium-high heat). Grill the burgers until cooked to desired doneness, about 4 minutes for side for medium rare. Grill the mushrooms til just tender, about 5 minutes per side. Grill the focaccia squares cut side down, til lightly toasted, about 2 minutes.

Spread the garlic mayonnaise over the roll bottoms. Cut the mushrooms into strips and arrange them over the mayo. Place the burgers on top. Spread garlic mixture on the cut side of tops and arrange a handful of arugula on each. Cover the burger with roll tops and serve. Enjoy!

Shitake and Black Bean Quesadillas

4 8-inch whole wheat flour tortillas

1/2 lb Spain Farm shitake mushrooms, sliced

2 TBS balsamic vinaigrette

1 cup black beans, rinsed and drained

1 2-oz jar dice pimiento, drained

1 cup (4 oz) shredded Mexican cheese blend

1/4 cup thinly sliced green onions

2 TBS olive oil or butter

chopped fresh cilantro (optional)

salsa (optional)

Directions:

Stack tortillas and microwave for 1 minute, or put into a warm oven. Keep warm.

Heat oil or butter in a large nonstick skillet over medium-high heat. Add mushrooms and saute for 2 to 3 minutes, or until tender. Add vinaigrette, beans, and pimientos. Cook, stirring constantly, 1 to 2 minutes, or until liquid evaporates. Mash bean mixture slightly with a potato masher or fork.

Spoon about 1/3 cup bean mixture onto each warm tortilla. Sprinkle each with 1/4 cup cheese and 1 TBS onions. Fold tortillas in half.

Wipe skillet with paper towel; heat over medium heat. Coat pan with cooking spray. Place 2 quesadillas in pan and cook 2 minutes on each side or until golden and cheese melts. Repeat with remaining 2 quesadillas. Cut each quesadilla into 3 wedges. Garnish with cilantro and salsa, if desired.

Pigaerator Pork: A Market Shopper's Visit to Polyface Farms

Thanks to market shopper Kevin Gordon for this article and photos. He is pictured with his wife Gwen and their sons. Joel Salatin and a few of his pigs are in the other photo.

I recently had the pleasure of visiting Polyface Farm in Virginia, which is the now-famous farm of local food/farming hero Joel Salatin. Joel was hosting was the Farm-to-Consumer Legal Defense Fund annual fundraiser. The Farm-to-Consumer Legal Defense Fund is a non-profit organization that provides much-needed legal support to small farmers legitimately selling products directly to consumers, and Joel is a big supporter of theirs, since he has used their services to fend unwarranted attacks from various regulatory agencies.

The event included a very eye-opening tour of Joel's farm, in which he explained (in the enthusiastic way that only Joel can) the sound scientific and ecological reasoning behind the farm's highly sustainable operation. Another exciting moment was the 'hot-off-the-presses' release and book signing of Joel's new book, The Sheer Ecstasy of Being a Lunatic Farmer. I even purchased extra copies of this book, with the plan of donating them to the local library so that others can appreciate and learn from Joel's positive approach to farming, and life itself.

Perhaps the overwhelming theme of the discussion during lunch (of course with all local ingredients, including Joel's fabulous 'Pigaerator Pork') was the concern over the impending food safety legislation (Senate Bill S510), and of the general trend towards reduced consumer choices due to seemingly well-intentioned government food policies. I was sincerely moved and left the event with an even stronger commitment to do whatever I can to protect the rights of small farmers and the consumers that wish to obtain healthy food from them. Of course, contributing the Farm-to-Consumer Legal Defense Fund was a good start!

Here's a link to a more detailed online write-up of the event, complete with useful links, pictures, and videos.

The Local Food Scene: Mark Your Calendar

Here's a quick reminder of some area events in the local food scene the next few weeks.

Hungry for Green Screening: Tues., Sept. 28, 7 pm, Fearrington Village Barn, Pittsboro. This movie ties together sustainable agriculture and hunger around the world, and it emphasizes what we as consumers and farmers can do. Tickets are $5 for adults and $3 for students. Get more info from ChathamArts.

Local Farming (& Eating): Thurs., Sept. 30, 7 pm, North Regional Library in Raleigh. Learn more about the local farming and food scene and how good food choices matter for your health and your community! The session is free, but call (919) 870-4000 or email Katrina Vernon to pre-register.

Food Fight: The Movie: Thurs., Sept. 30, 6 pm and 8 pm, Meredith College, Raleigh. This screening is free, but you do need to register here for a ticket.

Pittsboro Pepper Festival: Sun., Oct. 3, 4-7 pm, Pittsboro. This fun event will feature 40 different types of peppers and plenty of dishes to taste from area chefs, along with local beer and local wine. Tickets are $15 until Oct. 1--then they go up to $25; kids 12 and under are free.

Sept. 25: Help Us Collect 4,000 Pounds of Local Food in 4 Hours at 4 Markets!

Join local farmers, shoppers and volunteers on September 25th from 8 am – 12 noon for the Triangle Farmer Foodshare Challenge—a one-day effort to raise over 4,000 pounds of fresh local food for hungry people in the Triangle!

The Western Wake Farmers’ Market (WWFM), Carrboro Farmers’ Market, Durham Farmers’ Market, and the S. Estes Farmers’ Market in Chapel Hill are joining together in this effort to provide fresh, local food for the food insecure in the Triangle and to help support area farmers.

Partner organization, Inter-Faith Food Shuttle, will pick up donations at WWFM at the close of market and deliver foods right away to pantries, shelters and others who can use these foods immediately!

Donation Station: It's Easy to Buy a Bunch, Give a Bunch!

How can you participate? It's easy.

1) Buy market foods for your family, and buy some extra for the Donation Station at market.

2) Or you can donate cash at the Donation Stations, and volunteers will shop the vendors' tents for foods for the donation boxes.

3) Or, if you simpley cannot get to market on Saturday, donate donate online at the Abundance Foundation.

Each market hopes to collect 1,000 pounds of food. So come on out and get some great local food for your family, and buy some extra for families in our area that just don't get enough fresh fruits and vegetables!

WWFM's Goal: Healthy Food for All

WWFM has collected 2,975 pounds of local food for donations since April 3. Way to go WWFM shoppers! With your generosity, hungry people have access to locally grown and hand-crafted foods that are healthy, rather than process.

“So often food drives involve highly processed, unhealthy foods. With Foodshare, we can help feed hungry families with seasonal produce, whole grain breads and other healthy foods from the market,” said Juliann Zoetmulder, WWFM president. “We’re really excited to be part of this challenge, and we’re continually amazed by the generosity of our shoppers, vendors and volunteers to make this happen. We are looking forward to a great turn-out!”

The Need for Fresh Food and Local Farms

“Despite some great efforts across the state, North Carolina is not measuring up,” said Diane Beth, Nutrition Unit Manager/N.C. Fruit & Vegetable Nutrition Coordinator, N.C. Division of Public Health. The report on ‘State-Specific Trends in Fruit and Vegetable Consumption Among Adults -- United States, 2000-2009’ was released by the U.S. Centers for Disease Control and Prevention (CDC) in the September 9th edition of the Morbidity and Mortality Weekly Report.

This report provides the most recent fruit and vegetable consumption rates along with trends across the decade to assess whether North Carolina residents, along with adults across America, met the Healthy People 2010 fruit and vegetable goals. Fresh fruit and vegetables are a fundamental need for a healthy life. Community efforts like the Farmer Foodshare Challenge can help get more fruits and vegetables to the tables of our state’s citizens.”

Between 2002 and 2007, NC lost 164 farms and over 500,000 acres of farmland; the percentage of farms reporting net losses grew from 54% to 58%. Local markets, by contrast, are a growing industry. The value of direct sales to consumers by NC farmers increased almost 60 percent from 2002 to 2007, and the number of farms selling directly to consumers increased by 21% (data: NASS Census of Agriculture).

“Farmers’ markets are one of the most direct ways that N.C. citizens can support their local farmers,” said Freda Butner, Nutrition Marketing Specialist, N.C. Department of Agriculture & Consumer Services. “Events like Farmer Foodshare Challenge help communities support their local farmers and enhance access to fresh food for those who may not otherwise get to enjoy fresh produce often.”

Each farmers’ market will donate to local charities, including Inter-Faith Council for Social Services, the Inter-Faith Food Shuttle, TABLE, Urban Ministries, as well as local senior centers and churches that feed the hungry.

Volunteers from each market, as well as UNC’s Fair.Local.Organic. organization Inter-Faith Food Shuttle and the Society of St. Andrew, will help to collect and deliver the food.

Join us at market on Sept. 25, 8 am-12 pm, and give generously to help us collect and donate 1,000 pounds of food! Thank you!

Pittsboro Is Rocking with Local Food Fun

The Abundance Foundation is hosting the Third Annual Pittsboro Pepper Festival on Oct. 3, 4-7 pm. This fun event will feature 40 different types of peppers and plenty of dishes to taste from area chefs, along with local beer and local wine. Tickets are just $15, and kids 12 and under come for free! Come see how creative these chefs can be with local peppers and enjoy some spicy tunes from Holy Ghost Tent Revival!

Proceeds benefit the Abundance Foundation and the Piedmont Biofarm Breeding and Research Program.

Take a Walk Through the Lunch Line and Learn

It may have been a while since you walked through the lunch line at school, but how familiar are you with the National School Lunch Program? This past spring, a lot of people took a fresh look at school lunches through Jamie Oliver's Food Revolution on television. Now you can learn more from Lunch Line, the Documentary, which takes a new look at the school lunch program by exploring its past, current challenges and opportunities for the future.

As the film follows six kids from a tough Chicago neighborhood who set out to fix school lunch, and end up at the White House, you may be surprised by what you learn. After the screening, co-producer Michael Graziano will be on hand to discuss the film and talk about what is next for school meals.

Advocates for Health in Action (AHA) is sponsoring the screening of Lunch Line on Nov. 10 at 1 pm and again at 6 pm at Meredith College in Raleigh. You can learn more and buy tickets online in advance for $8 or at the door for $10. All proceeds will benefit AHA-sponsored school health initiatives in Wake County.

Market to Menu: Apple Crisp

Fall is in the air, and the apples have come to market! Many thanks to The Produce Lady for sharing some great apple buying and storing tips, as well as this Apple Crisp recipe.

In her September newsletter, The Produce Lady says to look for apples that are firm and have no bruises, then store them in the refrigerator for one to two weeks. Larger quantities can be stored in a cool dry place, such as a garage or cellar. Be aware that apples stored at room temperature turn soft faster.

"This is a wonderful, healthy substitute for apple pie. Leave the peel on the apples to increase nutrients and save time. Additional mix-ins, such as fresh or dried cranberries, walnuts, pecans or almonds, can be included as well," The Produce Lady said.

4 cups sliced apples

2 TBS butter

¾ cup quick-cooking oats

¼ cup sugar

¼ cup whole wheat flour

2 tsp cinnamon

1 tsp lemon juice

Preheat oven to 375 degrees F. Coat baking dish with nonstick cooking spray. Peel apples and cut into slices. Melt butter in a small bowl in the microwave. In a medium bowl, combine all ingredients except apples. Stir until well blended. Place apples in baking dish and spread oat mixture on top. Bake 45 to 50 minutes until desired brownness. Serves 6.

Hit the Farm Tour Sept. 18-19 for Fun and Food

Attention foodies, families and everyone interested in great food from local farms: the 5th Annual Eastern Triangle Farm Tour is on September 18 and 19, 1 to 5 PM on both days. Two market vendors, Edible Earthscapes and Spain Farm, are on this year's tour, along with 22 other sites. Download the farm tour brochure for full details on all the farms so you can map out your route, and purchase a "button" online now or at Whole Foods Market of Cary.

Learn about fourth-generation Spain Farm's stewardship techniques to trying to preserve the land for the next generation. Shitake mushrooms are their specialty, but come see the friendly ducks too! They have Muscovy ducks for meat and Cayuga and Khaki Campbell ducks for eggs, along with free-range chickens, goats and beautiful fig and pawpaw trees! (Please note: Spain Farm is only open on Saturday's tour.)

Edible Earthscapes is a small, sustainable farm with an emphasis on Asian heirloom varieties. See a mixture of Western and Japanese growing techniques and the farm's first-year rice fields in full growth during the tour! Jason and Haruka Oatis are using the model brought to the West by the Fukuoka's famous book, The One-Straw Revolution.

Plus, visit other farms, gardens and wineries during this educational event and fundraiser for the Carolina Farm Stewardship Association (CFSA). Load up a car with your friends and family, choose the farms you will visit, and enjoy the countryside! The tour is self-guided, and farms and sites are located throughout the Eastern Triangle in Wake, Durham, Franklin and Chatham counties. Visit any farm in any order. Many farms also will have foods for sale so bring a cooler!