Good Local Food and the Food Safety Modernization Act by Bill Duesing

The growth of the good, local food movement has been a real bright spot in Connecticut for at least a decade. Vibrant farmers markets have been growing in number and lengthening their seasons.  More Community Supported Agriculture farms (CSAs) connect consumers directly with farms and seasonal food.  College and school farms and gardens are expanding and new farmers, young and old, are looking for a meaningful life producing our fundamental need.  

We have a common interest in feeding ourselves and our communities with fresh, healthy, beautiful and safe produce. There is very little that has so many positive effects- economic, social, health, environmental, aesthetic- as the blossoming and vital local food movement.

But watch out:  Here comes the Food and Drug Administration (FDA) with Food Safety Modernization Act (FSMA) to slow all that down, maybe even stop it, if the proposed rules are allowed to stand.  We all have an interest in commenting on these rules. 

You Can Win a New Jacket by Supporting Our Mission!

Our Spring Appeal is in full swing, and there are prizes you can win! Donate $100 or more to be entered into a raffle to win one of these AWESOME JACKETS from Patagonia! Take on those chilly spring nights in style!

Click here to donate!

 

Your donations support our programs that train new farmers, encourage the growth of Community Farms, teach organic vegetable gardening and bring attention to the important agricultural and food work that is happening in Connecticut’s urban areas. You can help us continue to grow a local and organic food system and an organic land care system by donating.

We also encourage you to set up a recurring monthly donation; if you call the office at 203-888-5146, we would be glad to assist you. 

Again, you can make a donation here.

Thanks so much for your help!

Get Ready for Spring Crops!

Although you can grow or buy a bounty of foods year-round in Connecticut, now is the time that the season for a wide array of spring and summer crops really starts to pick up.  This week as you're contemplating your grocery list, check out the above Connecticut Grown calendar (also available online here) to see what's growing in the area right now. 

Then, check out our brand new Farm and Food Guide that just came out for a listing of organic and sustainable farms near you!  The Guide provides not only a list of farms and farmers markets with maps that show where each farm is located, but also contains information about which Connecticut Grown farm products are available from each farm.  Starting right now, you can use the Guide and the CT Grown map together to get more of your produce from local sources.

And don't forget, CT farmers offer all of the produce listed in the map, plus more!  Check out the Guide to learn about additional types of produce as well as baked goods, dairy items, meat and seafood, and so much more! Buying local is an easy and delicious way to keep your food dollars where they count - in the local economy supporting Connecticut's own farmers!

Have a great afternoon!
-Melissa

Make This Year's Farm Bill Count - Support Local Farms, Food, and Jobs Act 2013

The Farm Bill. You know, that large (about $300 billion large) legislative package that rolls around every 5 years or so, intended to shape the future of our food system by setting standards for food production, food cost, nutrition, environmental health and rural development? Oh yeah, that one.

Five years have passed since 2008 when the last Farm Bill was implemented and while it was largely geared towards supporting industrial agriculture, progress was made to add new provisions that supported local and regional food systems in the United States. But like every Farm Bill, this one came with an expiration date of September 30th, 2012 and when Congress failed to agree on a new Farm Bill before that date (no surprise here) the bill was extended, returning the bill to it's permanent legislation and erasing those new provisions supporting healthy food and farms. Battle lost.

That is why supporting the Local Farms, Food, and Jobs Act is so important. It is a proposal to improve the upcoming 2013 Farm Bill and implement legislation that will allow for greater sustainable production of fruits, vegetables, and meats, expand access to healthy foods to consumers, and further improve the infrastructure and markets of regional and local food systems.

The Union of Concerned Scientists is one of the many organizations that is supporting this Act and is providing ways for you to take action as well. You can click here to show your support and tell Congress to cosponsor the Local Farms, Food, and Jobs Act of 2013!

Best,

Katie

Become a Volunteer with CT NOFA!

CT NOFA needs you!

A message from Debra Sloane, the CT NOFA Board Member Responsible for Volunteers:

This could be you!

CT NOFA is actively recruiting volunteers to be part of a sustainable team committed to supporting the incredibly wide array of events and activities we sponsor and get involved with throughout the year. Only with your support can we continue to be a dynamic and growing organization able to participate in all of the state’s events and programs committed to organic farming and organic food. That’s why we need you to be part of our volunteer team!

Please plan on joining us at either one of our two upcoming volunteer training sessions:

Sunday, April 7, 2013
3:00 – 6:00 PM
Auerfarm, Bloomfield CT

Monday, April 8, 2013
5:30 – 8:30 PM
New Morning Market, Woodbury CT

The agenda will be the same at both events and food and drinks will be served. Please join us at the date and time that suits your schedule by registering HERE.

Your commitment to our volunteer team is essential to helping CT NOFA reach the

entire state with our message. We will have opportunities for you to be active throughout the year to help strengthen and grow our membership base and support the CT NOFA vision. Our plan is to become a regular presence at various farmers markets, open farm days, conferences, fairs and to provide informational brochures to a targeted set of natural food stores and CSAs. We will support you with training and mentoring so that you are comfortable with your role and so that you look forward to your volunteer commitment.

Volunteering with CT NOFA is fun!  Depending on what's happening at the time, you might be able to visit farmers markets, table at expos and symposiums, or learn new computer skills.  As someone who has done all of those things and more with CT NOFA, I can say that it's a great way to grow, meet amazing people, and have a great time!  Again, if you'd like to get involved, sign up for one of the training sessions online here.

Have a great evening,
Melissa

You Can Take Control of the Food System Right Now

Food corporations aren't in business to help us eat healthier - they're in business to make money, since they are ultimately accountable to their shareholders. So when big food reassures us that they care about what's in our best interests - namely reducing lifestyle diseases like obesity and diabetes that stem from over-consumption of their products - that's really only a partial truth. It's a truth only in the sense that they care about how our interests will affect whether or not we purchase their products.  The idea that big food has any moral obligation to care about whether or not we get sick from their products is false, regardless of how their advertising might spin it. (Remember this ad by coke?  That's what I'm talking about.) And even that supposed "truth" that we as consumers are powerful enough to sway product development with our concerns could be considered a stretch.  Really, psychology is king in this industry, trumping public opinion and moral outrage, and the only thing we can do about it is to eat critically and move toward greater government regulation.

I was recently sent this article by a colleague that explains what I mean.  The article is long, but I'm glad I read the whole thing because it really gets into the nuts and bolts of how the food industry operates.  The fact that big food tries to create and optimize products for maximum addictiveness isn't all that surprising, but it does speak to the need for each of us as individuals to take control of our own health by making informed food choices, and to push for greater government oversight in order to regulate the production and marketing of these products.  Again, the industry isn't interested in pleasing the consumer; it's interested in pleasing its shareholders by selling product.  If the best way to sell product is to placate consumers with hollow reassurances while at the same time marketing them highly addictive and nutritionally poor goods, so be it.  There is no ethical compass here. In this system, the vast complexity of a human being is reduced to a set of psychological impulses.  If a company can capitalize on those impulses to make more money, all the better for them, but not necessarily all the better for you.

The point is, it's not about big food being good or evil.  Morally corrupt or not, they're looking after their best interests, and so should you.  It's easy to slip into eating unhealthy foods because we perceive them to be cheaper, tastier, and more convenient than their healthful wholesome cousins (I've fallen into that trap more than I'd like to admit) but when you're about to go for that prepared meal or snack because you think it's less expensive and less time consuming than making a real meal, consider whether or not that perception is really true, or if it's just the result of effective corporate marketing.  More and more I'm finding that I can make meals that are easily prepared and more delicious and satisfying than anything processed, despite what any food commercials tell me. There are thousands of variations on the sandwich, for instance, many of which are very quick and easy to make with local healthy ingredients, and are much cheaper and more delicious than fast food versions of the sandwich like burgers.  And if I really have no time for a full meal, or are just bored with the meal options I've been preparing for myself, I'll go the snack route, but not in the conventional chips and cookies way.  A combination of fruit, nuts, veggies, and cheeses makes a great on the go snack, and if you focus more heavily on the fruits and veggies it can be very affordable.

Regardless of your approach, buying locally produced food and preparing your meals yourself is a great way to feel empowered about your place in the food system.  On a larger scale, that empowerment means communities can work more effectively together to make lasting changes in government policy at all levels of the system, which translates into a better standard of living for everyone.  But it all starts with how we as individuals respond to the current food system, and who we choose to support with the one thing that big food cares about the most.  Money talks - how will you spend your opinion?

Have a great afternoon,
Melissa

Come Visit CT NOFA at the CT Flower and Garden Show!

CT NOFA's booth from last year's show

Join CT NOFA at the CT Flower and Garden show Thursday February 21-Sunday February 24! We'll be one of over 300 booths offering education and products for the garden and landscape enthusiast. Come to the show to explore beautiful landscaped gardens and booths overflowing with fresh flowers, plants, herbs, bulbs, seeds, gardening books, garden equipment and much more.

Why Attend?
Gorgeous landscape exhibits constructed by some of the most talented landscape designers in Connecticut. The award winning landscape exhibits occupy over an acre within the Convention Center Exhibit Hall. Landscapes in full bloom with lush green grass and fragrant flowers continue to amaze attendees each year.

Highlights:

• Over 300 booths filled with plants, flowers, fertilizers, garden tools, tractors & mowers, patio & lawn furniture and more!
• Floral & garden related artisian section with one of a kind artwork, garden ornaments, jewelry, photography to name a few.
• Non-profit and educational exhibits (including ours!)
• Floral Arranging Demonstrations
• Seed planting for children
• Hours of educational seminars

And the best part is you can take advantage of all the show has to offer for free by volunteering with us for part of a day!  CT NOFA will be at the show all four days, and we still need help on Thursday and Friday, especially in the evenings.  Volunteers receive free admission to the show as well as reimbursed parking in the Convention Center Garage. If you are interested in coming to volunteer, email me at melissa@ctnofa.org.

Learn more about the show here. View a list of exhibitors (including us!) here.

Can't wait to see you there!
-Melissa

Winter Recipes for Cold Snowy Days

If you're anywhere in the northeast right now, you're probably in the middle of dealing with Winter Storm Nemo, our latest blizzard. You also might be trying to come up with a good weekend pass time that doesn't just involve shoveling the driveway.  Assuming you haven't lost power (and if you're reading this you must be somewhere with electricity) now might be a good time to try out a new recipe or two.  Below are some great cold season recipes courtesy of Kristiane's Organic With the Seasons newsletter.

Roasted Brussels Sprouts with Ham and Garlic

• 1 (1 ounce) slice white bread
• 3 pounds Brussels sprouts, trimmed and halved
• 1/4 cup finely chopped country ham (about 1 ounce) (don't eat meat?  This recipe is just as good without it!)
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 3 garlic cloves, thinly sliced
• 2 tablespoons freshly grated Parmesan cheese

1. Preheat oven to 425°.
2. Place bread in a food processor; pulse 2 times or until crumbly. Sprinkle crumbs on a baking sheet; bake at 425° for 5 minutes or until golden. Reduce oven temperature to 375°. Set aside 3 tablespoons toasted breadcrumbs, reserving remaining breadcrumbs for another use.
3. Combine sprouts and next 5 ingredients (sprouts through garlic) in a 3-quart baking dish coated with cooking spray, tossing to coat. Bake at 375° for 30 minutes or until sprouts are tender and lightly browned on edges, stirring twice.
4. Combine 3 tablespoons breadcrumbs and Parmesan cheese; sprinkle over sprouts. Serve immediately.

Lentils with Wine-Glazed Vegetables

• 3 cups water
• 1 1/2 cups dried lentils
• 1 teaspoon salt
• 1 bay leaf
• 1 1/2 teaspoons olive oil
• 2 cups chopped onion
• 1 1/2 cup chopped pealed celeriac (celery root)
• 1 cup diced parsnip
• 1 cup diced parsnip
• 1 tablespoon minced fresh or 1 tablespoon dried tarragon, divided
• 1 tablespoon tomato paste
• 1 garlic clove, minced
• 2/3 cup dry red wine
• 2 tablespoon Dijon mustard
• 1 tablespoon butter
• 1/4 teaspoon black pepper

1. Combine water, lentils, 1/2 teaspoon salt, and bay leaf in a medium saucepan; bring to a boil. Reduce heat, and simmer 25 minutes. Remove lentils from heat, and set aside.
2. Heat olive oil in a medium cast-iron or nonstick skillet over medium-high heat. Add the onion, celeriac, parsnip, carrot, and 1 1/2 teaspoons tarragon, and sauté 10 minutes or until browned.
3. Stir in 1/2 teaspoon salt, tomato paste, and garlic; cook mixture 1 minute. Stir in wine, scraping pan to loosen browned bits. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until vegetables are tender. 
4. Stir in mustard. Add lentil mixture, and cook 2 minutes. Remove from heat; discard bay leaf, and stir in butter, 1 1/2 teaspoons tarragon, and pepper.

Click here to find these recipes and more online!

Below is a recipe that I'm trying out today, using winter root vegetables from my winter CSA share from High Hill Orchard in Meriden.  Maybe I'll bring some leftovers on a snow hike on Sunday, another great winter pass time.

Lamb Shanks With Wheat Berries And Parsnips

Sweet, nutty parsnips and earthy, chewy wheat berries turn this just-beyond-basic version of classic shanks into a one-pot meal. There is some advance preparation. The recipe is adapted from Cooking with Shelburne Farms by Melissa Pasanen and Rick Gencarelli (Viking Studio 2007).



T. Susan Chang for NPR
Makes 4 servings

• 1 1/2 cups hard, red wheat berries, soaked overnight in water*
• 2 sprigs fresh rosemary
• 6 sprigs fresh thyme
• 1 bay leaf
• 4 meaty lamb shanks, about 1 pound each
• 1 teaspoon coarse kosher salt, plus more to taste
• Freshly ground black pepper to taste
• 2 tablespoons olive oil, divided
• 2 large carrots (about 1/2 pound), peeled and cut into 1-inch pieces
• 2 medium parsnips (about 1/2 pound), peeled and cut into 1-inch pieces
• 1 medium onion, peeled and cut into 1-inch chunks
• 1 large celery stalk, coarsely chopped
• 4 garlic cloves, smashed with the flat side of a knife and peeled
• 1 1/2 cups dry red wine
• 14.5-ounce can diced tomatoes with their juice
• 2 cups chicken stock, preferably low sodium

* Wheat berries are available at most natural foods and specialty stores and in the natural foods section of some supermarkets

1. The night before cooking the lamb, put the wheat berries in a large bowl and cover them with cold water.
2. Tie the rosemary, thyme and bay leaf up in a cheesecloth bag and set aside. Pat the lamb shanks dry and season them with the salt and pepper to taste.
3. In a large Dutch oven set over medium-high heat, heat 1 tablespoon of the olive oil. When the oil is hot, brown the shanks, in batches if necessary so as not to crowd the pan. (Or, brown the shanks on a foil-lined baking sheet under the broiler. See "A Note On Browning," above, in story inset). Cook, turning periodically, until a nice crust has formed, 8 to 10 minutes total. Remove the browned shanks to a plate.
4. Add the remaining tablespoon of olive oil to the pan and add the carrots, parsnips, onion, celery and garlic cloves. Cook, stirring, for 7 to 9 minutes until the vegetables are turning golden. Add the wine and deglaze the pan, stirring to scrape up any brown bits. Simmer 5 minutes and then add the herb bundle, tomatoes with their juice, and chicken stock to the pan, along with the drained wheat berries. Bring the pot to a simmer and cover. Simmer on the stove for 20 minutes.
5. Meanwhile, preheat the oven to 350 degrees. Return lamb shanks and any accumulated juices to the pot. Put the covered pot in the oven and cook for 1 1/2 to 2 hours, until the lamb and wheat berries are tender (the wheat berries should still have a little bite to them).
6. To serve, present the shanks whole, or shred the meat off the bone in the kitchen and serve plates of wheat berries and vegetables topped with the shredded meat and cooking liquid.

View the whole article from NPR with more lamb recipes here.


However you spend your snowy weekend, make sure that it's safe and cozy!
-Melissa

Are You a New or Transitioning Organic Farmer?

If so, you should join us at our Getting Started in Organic Farming Conference! 

CT NOFA Getting Started in Organic Farming Conference

January 26, 2013

8:00am - 3:30pm

Goodwin College
One Riverside Drive
East Hartford, CT

 

This conference helps aspiring organic farmers develop successful farming careers by linking them with important resources and experts in the field.  Whether you're interested in farming for the very first time, or you've been farming for a while and want to learn more about how to work organically, this conference will provide you with valuable insight and support.

Here's some information about some of the conference presenters:

 

Wayne Hansen, Wayne's Organic Garden -Diverse “Tools” For Success in Organic Vegetable Production
How several tools, some small, some larger, some inexpensive, some not so, have helped me to create a productive growing situation on a tiny lot not obviously meant for growing and selling produce. How I got there may help you do the same.
 

Bio: I never knew what I wanted to do in life. Academia seemed like a trap to put me in an unimaginative job in a world without a soul. I've found a life in soil, weather, hard work, and the joy of good food. It's all been worth it.
 

Erin Pirro, Farm Credit East - Budgeting From the Bottom Up
It's good to have a plan. Before you have a plan, you have an idea - something on the back of a napkin about how you will run your business. A budget is a plan in numbers, designed to show you not just if it's worth it, but if it can take you where you need to go. A bottom-up budget is an easy-to-use technique to help you get there.

Bio: Erin Pirro has been helping farmers large and small make their businesses run better since 2001. As a Farm Business Consultant for Farm Credit East with a background in agricultural economics, Erin's focus has been on benchmarking and profitability improvement because sustainability means economics, too! At home, Erin's small family farm raises and markets sheep and wool products in southern New England.

Kerry and Max Taylor; Provider Farm - Starting a CSA for Long Term Success
CSAs are great but starting a CSA should not be taken lightly, and involves careful planning. We will address the benefits and draw backs of starting a CSA in your first year as well as lessons learned, tools for success and how our CSA fits into our whole farm plan.

Bio: Max and Kerry Taylor own and operate Provider Farm in Salem, CT. Provider Farm is a 200 share CSA, wholesale, and market biodynamic farm. We also maintain a small herd of beef cows on 20 acres of rotationally grazed pasture.

Adam Maikshilo, USDA NRCS - NRCS Opportunities for the Organic Producer 

NRCS can provide technical and financial assistance to organic producers utilizing Farm Bill programs. Who is eligible and how do you apply? Common conservation practices for an organic producer.

Bio: Adam has been a Soil Conservationist for CT NRCS for approximately 2 years. Previously worked as a Wildlife Technician for USDA - Wildlife Services for approximately 6 years. Graduated from UCONN with a degree in Natural Resources.
 

Kip Kolesinskas, Gaining Access to Quality Farmland
Participants will gain an overview of the common methods and sources for gaining access to affordable farmland, such as matching services. Opportunities on Municipal and Land Trust properties will also be explored. Basic elements of a good lease, technical resources, and its role in risk management will be discussed.
Presenter bio

Bio: Consulting Conservation Scientist, Formerly State Soil Scientist for CT /RI, USDA-NRCS, 35 years of experience. A.A.S. SUNY Cobleskill, B.S. Cornell University, Lancaster University, and Schumacher College -UK. Kip has been a major contributor in efforts to increase farmer access to land, develop farm friendly municipalities, and promote locally grown food.
 

Kim Stoner, CT Agricultural Experiment Station - Insect and Pest Management
Organic farmers need to think ahead about pest management. Plan to reduce pest damage by diversifying, using resistant varieties, and using other non-chemical strategies of control. Learn which pests can be tolerated, which can be managed at low levels, and which can appear suddenly and devastate a crop.

Bio: Kim Stoner has been the vegetable entomologist at the Connecticut Agricultural Experiment Station in New Haven since 1987. Her current research focuses on pollination and bees – including measuring exposure of bees to pesticides, monitoring native bee species, and studying pollination in pumpkins and squash.

Duncan Cox, Baystate Organic - Organic Certification
Duncan will explain how the organic certification process works. He will describe how crop, livestock, and processing operations large and small can become certified to the USDA National Organic Standards.

 

Bio: Duncan Cox has been inspecting organic farms and processors for Baystate Organic Certifiers since 2003, after first obtaining an MS in Soils from Washington State University, organically producing apples and onions in Washington State, and assisting farmers in both the Pacific Northwest and in South Carolina. 

In addition to these presentations, the conference will also feature a CSA Roundtable with Mark Gauger of Maple View Farm, Rodger Phillips of Grow Hartford, and Karen Pettinelli of Holcomb Farm.  During the roundtable, attendees will be split into small groups and be placed with one of the three roundtable speakers.  This will give attendees a greater opportunity to ask questions and start a dialogue with farmers who have had many years of experience with running a CSA program. 

You can learn more about the conference and register here.  If you have questions, or want to register over the phone, give us a call at 203.888.5146.

Hope to see you there!

-Melissa

Caroling to Support Locally Grown Food

Spread holiday cheer while also spreading the word about locally grown foods! During this holiday season,  let's take a moment to think about where our food comes from and reflect on why it's important to buy locally grown, sustainably produced goods - through song!

TIS THE SEASON FOR THE FEASTIN'
Lyrics by Bob Waldrop (edited for Connecticut)
Tune: Deck the halls with boughs of holly

(1) Tis the season for the feastin',
Connecticut Grown Foods are good to eat!
Taste nutrition can't be beaten,
Connecticut Grown Foods are good to eat!
Nurturing the land and people,
Farm and city joining hands.
Tis the season for the feastin',
Connecticut Grown Foods are good to eat!

(2) Care for people and creation,
Connecticut Grown Foods are good to eat!
Hope throughout the bio-region,
Connecticut Grown Foods are good to eat!
From our farms onto our tables,
we will bless the way we eat!
Care for people and creation,
Connecticut Grown Foods are good to eat!

(3) Healing nature with earth's beauty,
Connecticut Grown Foods are good to eat!
Wisdom, joy fulfilling duty,
Connecticut Grown Foods are good to eat!
Eating with the changing seasons,
Chasing the CAFOs from our land!
Healing nature with earth's beauty,
Connecticut Grown Foods are good to eat!

(4) Social justice, sustainability,
Connecticut Grown Foods are good to eat!
Economic viability,
Connecticut Grown Foods are good to eat!
These our values, govern always,
They will take us forward far!
Three in number the core values,
Connecticut Grown Foods are good to eat!

Happy Holidays!
-Melissa

Scrambling to Find the Perfect Holiday Gift?

There's been a lot of talk lately at the CT NOFA office about holiday gift giving and the staff's various levels of gift-buying/making completion. The holidays are a busy time of year, and that can mean there's not a lot of time available to buy or make meaningful gifts for loved ones. After all, no matter how well-intentioned or thoughtful our holiday gift-giving plans are, there are still only 24 hours in a day. Last year, a time crunch meant my husband had to make the vast majority of gift decisions in our household, but this year I was spared the stress of a last minute gift-buying bonanza because I knew where to look for locally-made products. If you are in the midst of wracking your brain for unique gift ideas, consider buying locally-produced items from Connecticut farms and winter farmers markets.

The USDA National Farmers Market Directory has seen a 52 percent increase in winter farmers markets this year. This, of course, means more opportunities to buy locally produced in-season foods for your holiday cooking. Winter markets, however, are also great places to go for unique locally-made gifts for family and friends. Items available at the markets can include fresh and preserved fruits and vegetables, dairy, meats, baked goods, eggs, nuts, honey, soaps, wool and fiber, Christmas trees, and holiday decorations. If you're throwing a holiday party, a larger market can literally cover all of your bases, providing food, decor, and gifts for the event. Check out a list of markets that feature at least one CT NOFA member farmer here, or click here for the CT Department of Agriculture's full holiday list.

Even if you can't make it to a farmers market in time to buy holiday gifts, many farms also offer goods for sale in the winter from farm stores and online. The second option is especially helpful if you're really busy - just don't forget to order far enough in advance to account for shipping time. Each farm sells their goods a little differently, so check out our Farm and Food Guide here to find farms in your area that you can visit.  You can also use the Guide as a database of farm websites that you can peruse when shopping online.

However you choose to complete your holiday shopping, don't forget to have fun and feel the spirit of the season! Have a great afternoon!
-Melissa

Want to Get More Involved with CT NOFA?

CT NOFA Board Members Sought!
CT NOFA is looking for board members with Fundraising, Legal and/or Volunteer Coordination Experience.

The Board member will:

1. Attend in-person meetings approximately every other month
2. Participate in conference call meetings on the alternate month
3. Participate or lead the appropriate committee of the Board, with separate meetings for committee
4. Attend CT NOFA events, have fun, eat great food and advocate for local, organic food and organic land care

Interested?
Please contact John Turenne, Vice-President of the CT NOFA Board.  You can learn more about the current CT NOFA board here.

CT NOFA is a growing community of farmers, gardeners, land care professionals, and consumers that encourages a healthy relationship to the natural world.  We are the largest and oldest organization in the state that educates about and advocates for local organic food, farming, and land care.  You can learn more about us and our mission here.

GMO Labeling Movement Pushes On Despite Prop 37 Defeat

Former Fairfax, CA Mayor Frank Eggar campaigning. Photo: S. Bates

Yesterday Californians voted on Proposition 37, a GMO labeling initiative that we've been following for many months now.  Unfortunately, the initiative lost by 6 percentage points, with the no on 37 vote at 53.7% and the yes vote at 46.3% as of early this morning.  This is certainly discouraging news, since labeling only seeks to give consumers the basic right to know what is in their food, and the initiative was favored by a large majority of California voters up until recently.  Agribusiness giants have been able to sway public opinion on GMO labeling by wielding huge sums of money used to advertise the no on 37 campaign.  With such wealthy opposition, the fight to label genetically modified foods in this country might seem like an impossible dream, but in the wake of the Prop 37 defeat, I want to share with you a quote from the San Francisco Chronicle's article written today:

Stacy Melken, a spokeswoman for the Prop, 37 campaign, said supporters believe they will win the labeling debate over the long term. She noted that proponents were outspent by a five to one margin and still managed to capture more than 4.2 million votes.

"We showed that there is a food movement in the United States, and it is strong, vibrant and too powerful to stop," she said. "We always knew we were the underdogs."

That quote helped to put things in perspective for me, and I don't feel nearly as discouraged now as I did this morning.  The fact that the yes on 37 campaign was outspent five to one and still managed to rally nearly half the California vote is really impressive, and proves that money is powerful, but a strong movement is more powerful.  It often takes time to build a movement, and even more time to push the values of that movement through government, so although feeling discouraged is natural and understandable in the wake of a defeat, the truth is that the loss of Prop 37 is really just one part of a much larger picture.

The GMO labeling movement isn't going away.   The issue of labeling will continue to be brought up in the political sphere, forcing agribusiness to spend its money each time to quell it until finally enough people who won't be swayed by costly marketing exist to pass a labeling law.  Proposition 37 shows us how far we have come as Americans who want the right to know what is in our food.  It shows how resourceful and resilient the movement is, and it shows that we really can pass labeling legislation if we keep working toward it.  In the meantime, know what's in your food by knowing where your food comes from.  Buy whole, local, organic, and in season whenever possible, and get to know farmers near you.  Ask your grocery store to stock more local items, and start a garden in your yard, or in containers if you don't have a yard.  And talk to your friends and family about GMOs and why it's important to label them.  Check out justlabelit.org and sign the federal petition, and if you still feel a bit discouraged, read this article.  Labeling initiatives are currently being brought up in other states and nationally.  Gary Hirshberg, co-founder of Stonyfield Farm organic yogurt company, and chairman of the "Just Label It" campaign, puts it very succinctly:

Labeling of GE (genetically engineered) foods is not a question of whether, but when.

Have a great evening!
-Melissa

Have a Healthy Halloween!

Today is Halloween, and even though the first word that comes to mind for many of us when we think about Halloween is "candy", the holiday doesn't have to revolve around sweet treats in order to be fun.  You can have a more healthy lower sugar Halloween experience by using some of the following tips:

From Snack Girl, comes ten tips for a healthy Halloween. I especially like numbers 6 and 7:

6. If your children are young, tell them about the CANDY FAIRY. My six year old bought the idea that she could put her candy out and a fairy would replace it with a toy. She is truly excited about giving away her candy - magic, no?

7. If your children are old enough to understand, try making a care package of candy for a soldier in Afghanistan. There are a bunch of different organizations that can help you find a way to cheer up a soldier. One example is Any Soldier. They seem to always be looking for snack food.

Now, some of Snack Girl's candy tips might not be up your alley, but if you are okay with the idea of handing out an inedible item to Trick or Treaters, the American Dental Association has teamed up with Pop Cap Games to offer free downloads of its wildly popular game Plants -vs- Zombies.  You can download coupons to hand out here.  The ADA's colleagues at the Center for Science in the Public Interest have also come up with this comprehensive handout detailing healthy Halloween ideas that you can use at parties and for trick or treaters. There are many recipes and craft ideas that will entertain groups of all ages without consuming large amounts of sugar.

Whatever your plans for this holiday, I hope it's safe, delicious and fun!
-Melissa

Today is Food Day!

A Pig's Tail

Today represents a nationwide celebration and movement toward a more sustainable, healthy, and affordable food system. Celebrate Food Day today by attending one of the many Food Day Events located across the country and online. You can also participate by having a healthy dinner at home using one of the Food Day recipes or watching a film recommended in Food Day's Film Screening Guide.  At least two food-related films, including the Humane Society’s A Pig’s Tail and Anna Lappe’s Food Myth Busters, are having their premieres today online.

This evening, Representative Chellie Pingree (D-ME), one of the keynotes at the NOFA Summer Conference, is hosting a conference in the U.S. Capitol Visitor Center in Washington D.C. on the Future of Food: 2050, during which panelists from Walmart, the Worldwatch Institute, the Institute for Alternative Futures and other organizations will speculate on what diets and agriculture might look like by the middle of the century.

In New Haven, the University of New Haven will celebrate Food Day today with a panel discussion and movie. Bill Duesing, our Executive Director, will be on the panel, and the movie, “Fresh,” will be shown at 1:30 p.m. “Fresh” is a documentary featuring Michael Pollan, the author of “The Omnivore's Dilemma.” The movie celebrates the farmers, thinkers and business people responsible for the country’s food supply. Additional information about the documentary can be found at here.

No matter what your tastes are, or how you'd like to get involved, there is a Food Day event out there for you.  Let's raise awareness for more sustainable food in our future!

Have a great day!
-Melissa

Get Ready for Food Day!

Yesterday was World Food Day, and Food Day in the US is less than a week away!  Food Day's priorities include promoting safer, healthier diets, supporting sustainable and organic farms, reducing hunger, reforming factory farms to protect the environment and animals, and supporting fair working conditions for food and farm workers. To reach these goals, organizations across the country are holding events to raise awareness about food in the United States and foster excitement about affecting change for the better.  Below are just a few of the upcoming Food Day events going on in Connecticut.  If you want to learn more about events in your area, check out Food Day's Find an Event page.

Food Day in New Britain
October 24, 2012 at 12pm - 9pm
Urban Oaks Organic Farm
225 Oak St
New Britain, CT 06051
A celebration of fresh, organic, and local!

Barnum School holds Food Day Event in Bridgeport, Connecticut 
October 24, 2012 at 3pm - 6pm
Barnum School
945 Waterview Ave
Bridgeport, CT 06608
An event to celebrate local farms supporting the Bridgeport community. There will be booths set-up for nutrition workshops for students and parents, a Cooking Matters booth doing tastings, local pumpkins and apples for applesauce to talk about a healthy halloween, local eggs for omlette station, produce from the the school gardens around Bridgeport for tastings and much more!

Food Day at the Rowayton Library
October 24, 2012, all day
Rowayton Library
33 Highland Avenue, Rowayton, CT
The Rowayton library is holding three events in celebration of Food Day: The French Twist: Twelve Secrets of Decadent Dining and Natural Weight Management, Design Your Own Smoothies - For Kids, and Guilty Pleasures – Healthier Choices: Sports Night REDO! – for Adults.

Since the purpose of Food Day is as much to facilitate discussion about the past, present, and future of our food system as it is about celebrating healthy, affordable, and sustainable food, why not use Food Day as an excuse to have a diner party?  To help make the process of planning such a Food Day party relaxing and fun, Food Day has developed a Dinner Party Kit that includes Food Day recipes from Mario Batali, Dan Barber, Ellie Krieger, and other celebrity chefs; conversation cards; and a pumpkin stencil so that even your jack-o’-lantern can eat real!  What a great way to enjoy the company of friends, family, and coworkers while enjoying a great meal and becoming more well-versed on that state of food in America.

Have a deliciously thoughtful day!
-Melissa

Peak Fall Foliage is Coming Up!

Within the next few weeks, peak foliage in Connecticut will roll through the state from north to south, (check out CT DEEP's interactive foliage map here) and that means cold weather is on its way.  In fact, that cold weather is closer than you might think.  According to the National Weather Service, the first freeze of the season is happening overnight tonight.  I know I'm going to go out and pick the last of my peppers before the sun sets, but what I haven't decided yet is what I'm going to do with them.  Sounds like I'm in need of either some food preservation techniques, or a good recipe, right?

For the last year or so we have been sharing guidelines for winter food storage, recipes for cooking fall and winter foods, and farming and gardening tips for the off-season in the Winter Food Project section of our Gleanings eNewsletter.  With winter literally on our doorstep, now's a perfect time to start reviewing our enewsletter archive and our Winter Food Project webpage to refresh your memory about all the information that's available.

Below are some of the recipes we've featured in Gleanings.  Try making one this weekend with some of your harvest, or from food you purchased at a local fall event.

Have a bountiful weekend!
-Melissa

Winter Food Project Gleanings Recipes

• From the 2012 Getting Started in Organic Farming Conference:
  • Holcomb Farm CSA Coleslaw
    If you are longing for some warm weather foods as winter drags on, this is a great way to use winter foods to make a traditional summer favorite. Holcomb Farm's winter CSA provides all the vegetables for the slaw.
    
    -cabbage
    -carrots
    -onion
    -organic oil
    -white wine vinegar
    -salt and pepper to taste
    -lemon
    
    Grate or chop all ingredients and combine in a large bowl.  Serve immediately or refrigerate.

• Hearty Veggie Soup - VEGAN

For a traditional winter dish, you can't go wrong with this one. The version we had at the conference had homegrown organic veggies.

-kale

-tomatoes

-carrots

-peas

-celery

-onions

-edamame

-parsnips

-garlic

-parsley

-kidney beans

Chop up ingredients as finely or coarsely as you want and combine in a large soup pot. Cook on medium heat until all the veggies are tender and have released juice - you can always add some vegetable stock if you want a thinner soup.

• Dutch Kale Dish - From Johan van Achterberg, a longtime farmer and board member from Easton. He wrote that this was the way his mother made kale.

-Peel and boil 4 good size potatoes for mashing with some butter and milk; add salt before cooking.

-Remove the leaf part from the kale stem (about 12 stems) and shred the greens. Cook the greens for about 15 to 20 minutes so it is tender.

-After draining the water add the kale to the mashed potatoes; mix well and season to taste.

-For real flavor fry bacon, cut into small pieces and add the bacon and some fat to the mix.

-Ring Belogna (PA Dutch) or sliced Kilbasa are a great supplement.

-For the best flavor kale should not be used until it has had some frost.

• Kale and Olive Oil Mashed Potatoes - From Wild Carrot Farm LLC, a CT NOFA member organic farm

For this recipe, be sure to wash the kale well - dirt and grit hides in the leaves. Chop the kale finely to avoid floppiness in the potatoes, and avoid over mixing the kale into the potatoes as that will add a green tinge to the dish. You can use either peeled or unpeeled potatoes for this recipe.

-3 lbs potatoes, cut into large chunks

-sea salt

-4 tablespoons extra virgin olive oil

-4 cloves garlic, minced

-1 bunch kale, large stems stripped and discarded, leaves chopped

-1/2+ cup warm milk or cream

-freshly ground black pepper

-5 scallions, white and tender green parts, chopped

-1/4 cup freshly grated Parmesan, for garnish (opt)

-fried shallots, for garnish (opt)

Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling for 20 minutes, or until the potatoes are tender.

Heat 2 tablespoons of olive oil in a large pan or skillet over medium-high heat. Add the garlic, chopped kale, a big pinch of salt, and saute just until tender - about a minute. Set aside.

Mash the potatoes with a potato masher or fork. Slowly stir in the milk a few big splashes at a time. You are after a thick creamy texture, so if your potatoes are on the dry side keep adding milk until the texture is right. Season with salt and pepper.

Dump the kale on top of the potatoes and give a quick stir. Transfer to a serving bowl, make a well in the center of the potatoes, and pour the remaining olive oil. Sprinkle with the scallions, Parmesan cheese, and shallots.

Serves 6.

• Jerusalem Artichoke & Roasted Garlic Vichyssoise - From CT NOFA board VP John Turenne's Sustainable Food Systems

4 pounds            Jerusalem Artichokes, washes & scrubbed, diced 2 inches

1 pound              Leeks, white and light green part only

8 cloves              Garlic, Roasted

1/4 cup               Olive oil

1 quart               Vegetable stock

2 Tbl.                 Thyme, fresh

2 cups                2% low-fat milk

As needed          Salt, kosher and fresh cracked peppercorns

1. Split the leeks lengthwise and wash well to remove all sand and grit. Slice them thinly.

2. Sweat the leeks in the olive oil without browning them.

3. Add the Jerusalem Artichokes, roasted garlic, thyme and vegetable stock and bring to a simmer.

4. Simmer until the Jerusalem Artichokes are tender, approximately 45 minutes.

5. Purée the soup in a food processor, blender or with an immersion blender; season with salt and pepper.  Add milk and return to low simmer to heat through for 5 minutes.

6. Serve hot or chilled.

Yield: 4 quarts

• Deb's Dried Apples - From the CT NOFA Office Manager Deb Legge
  
  
  Slice your favorite unpeeled apples into 16 slices. (One of those corer/slicer gadgets makes the job go a lot more quickly.) Sprinkle with a small amount of lemon juice, if available. For seasoning, use a mix of mostly cinnamon, with a bit of nutmeg, cardamom, and cloves to your preference. Arrange in a single layer in each dehydrator rack and dry for 20-24 hours. Store in glass jars.

The CT NOFA Farmers Pledge

Farmer's Pledge from Sullivan Farm.

Farmer's Pledge from Hunt's Brook Farm.

Many farms that are not USDA Certified Organic adhere to or even exceed the requirements of the National Organic Program.  Recognizing this, and to further enable consumers to identify the farms they want to support with their food dollars, CT NOFA uses the Farmer’s Pledge, separate and distinct from USDA Certified Organic. Farmers and market gardeners who adhere to the Farmer's Pledge have signed a copy which they display for customers and neighbors to view. This pledge is based on the integrity of the farmer/gardener, and can be signed regardless of whether or not the farm is USDA Certified Organic. Those who sign this pledge agree that consumers may inspect, by appointment, their farm or garden to judge the truthfulness of this statement. CT NOFA does not investigate or make any guarantee that the individual farmer is complying with the Farmer’s Pledge.  If you're a farmer who's signed the pledge, you can print out the text below and display it proudly at your farm stand, CSA pickup, farmers market booth, or anywhere you interact with customers to let them know about your association with CT NOFA and your dedication to sustainability.  If you are a member farmer and you'd like us to send you a new Farmer's Pledge Certificate, shoot us an email.  If you're a consumer, look for the Farmer's Pledge Certificate hanging up at farm stands and markets, and if your local farm doesn't have one, ask them about their farm practices and if they have considered signing up.

Knowing your farmer is the best assurance that the food you buy is responsibly grown, with methods that recognize the inherent implications of the web of life in all our individual actions. CT NOFA believes that farmers should work in harmony with natural forces and leave the little piece of the world over which they have stewardship in better condition than when they found it.  The Farmer's Pledge and the National Organic Program are both important ways of quantifying this encompassing and holistic idea.

WE PLEDGE THAT IN OUR FARMING, PROCESSING AND MARKETING WE WILL

• Reject the use of synthetic insecticides, herbicides, fungicides & fertilizers
• Reject the use of GMO’s, chemically treated seeds, synthetic toxic materials, irradiation & sewage sludge
• Treat livestock humanely by providing pasture for ruminants, access to outdoors & fresh air for all livestock, banning cruel alterations, & using no hormones or antibiotics in feed
• Support agricultural markets & infrastructures that enable small farms to thrive
• Maintain & build healthy soils by farming practices that include rotating crops annually, using compost, cover crops, green manures & reducing tillage
• Conserve natural resources by reducing erosion & pollution of air, soil & water through responsible farming practices
• Maximize the nutritional value of food & feed by practicing careful post harvest handling
• Ensure food safety by using potable water for washing crops
• Handle raw manure & soil amendments with care
• Practice minimal processing for all food products to preserve the natural nutritional value of food: NO use of irradiation, ultrapasteurization, excessive heat, synthetic preservatives, or GMO processing agents or additives
• Reduce the ecological footprint of farms & homes by limiting energy use & converting to renewable sources of energy
• Reduce food miles by selling produce locally & regionally
• Create beneficial habitat for wildlife & encourage biodiversity
• Help preserve farmland & farming knowhow
• Use ethical business practices
• Pay a living wage to all farm workers & acknowledge their freedom of association & their right to collective bargaining
• Treat family members & farm workers with respect & ensure their safety on the farm
• Work in cooperation with other farmers & with neighboring community to create a more sustainable way of life
• Sustain the land in healthy condition for future generations

Have a great evening,
-Melissa

Farm to Chef Week is This Week!

Yesterday marks the start of Connecticut's Farm to Chef Week, a celebration of Connecticut grown food with 65 participating restaurants and farmers markets across the state. Governor Malloy has encouraged Connecticut residents to visit one or more of the participating venues, and says,

As well as providing nutritious, fresh food for residents, locally-grown and produced foods contribute $3.5 billion to the state economy and represent about 20,000 Connecticut jobs.  Our state’s farmers produce an astoundingly wide variety of foods, and Farm-to-Chef Week is a great opportunity for people to get out there and really enjoy everything Connecticut has to offer.

See a list of participating locations here.  Participating venues celebrate Farm to Chef Week by providing special menus featuring Connecticut produced foods.  You can expect to see locally made ingredients ranging from meats and dairy, to maple syrup and honey, and fruits and vegetables. 

Farm to Chef Week runs until this Saturday September 22, so make sure to visit some of the participating restaurants and farmers markets this week to get a taste of the wide variety of foods Connecticut has to offer!

Have a tasty week!
-Melissa

Join us for our Third Block Party on the Farm!

Urban Oaks Organic Farm is a wonderful place to come relax as the summer winds down.  It's also an impressive site to learn about - this healthy and productive farm represents a success story of brownfield remediation and site renovation.  This article from a couple years ago provides an overview of Urban Oaks' history, starting back before Urban Oaks existed.  Here's an except that talks a little about the farm:

Urban Oaks Organic Farm opened on a portion of the Sandelli site in 1999. The farm provides education for residents and school groups in organic gardening methods, sustainable agriculture, nontoxic farming techniques, composting, and other environmentally friendly farming techniques. The establishment of the organic farm has helped enhance the urban environment by demonstrating farming responsibility, non- polluting techniques and soil amendments, pest control utilizing natural predators, and by providing greenspace in a dense and urban area.

You can learn more about the history of Urban Oaks and founding farmer Mike Kandefer by checking out this more recent Edible Nutmeg article.  Stop by this Saturday and listen to some live music, enjoy a potluck meal, and learn more about a farm that is a model of community engagement and investment.

LEARN MORE ABOUT THE BLOCK PARTY AND RSVP HERE.