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

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

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

Working Together for a Sustainable Future in Connecticut

Greetings, At this joyous time of year, we ask you to do what you can to support sustainable organic agriculture and land care in Connecticut. For our part, we are working smarter and harder to maintain the high level of programming and distribute the timely, relevant content you have come to expect from us. However, we cannot do it alone. Thank you, and let's keep it going. Together we've made important strides and have had a great impact creating a strong demand for locally-produced organic foods in Connecticut. Here are just a few of the things we've accomplished Hidden Brook Gardens on-farm workshop 125 local farms and businesses are listed in Connecticut NOFA's 2012-2013 Farm and Food Guide Annually, 10,000 free copies the Farm and Food Guide are distributed across the state 4000 people receive CT NOFA's Gleanings e-Newsletter monthly  Over 400 farmers receive The Farmer e-News Thousands of people are reached each week using social media tools such as Twitter and Facebook Over 200 people receive our new CT School Garden Network e-Newsletter, Growing and Learning The CT NOFA Facebook page has an average 5000 person weekly reach 300 people have taken our on-farm workshops on winter food growing techniques and other topics  60 women over four years have taken the Beginning Women Farmer Program Over 800 people have attended CT NOFA's educational programs so far this year  Impact of the NOFA Organic Land Care Program (OLC) The NOFA Standards for Organic Land Care are the only standards of their kind that have been accepted into the International Federation of Organic Agriculture Movements (IFOAM) Family of Standards. These standards include the Basic Organic Principles-Health, Ecology, Fairness and Care as the foundation for all land care programs and projects. Here's what we've accomplished: In 10 years over 1200 professional landscapers have taken the NOFA Accreditation Course in OLC Compost Tea Advanced Workshop  526 of these professionals maintain their Accreditation with the NOFA Organic Land Care Program 300 professional landscapers have taken the NOFA Organic Lawn and Turf Course Over 2,000 copies of the Introduction to Organic Lawns and Yards were distributed  1000 land care professionals receive the monthly NOFA AOLCP eNewsletter 1000 Homeowners receive our quarterly newsletter NOFA Organic Land Care's Facebook page has over 300 fans and reaches 1200 people each week Over 200 homeowners have attended our 90 minute workshops on organic land care Our program has been copied by Oregon Tilth, the State of New York and Rutgers University

And there's more to be done! Will you give a year-end gift to help carry our work forward? Now more than ever, we need your continued support of CT NOFA for our Annual Appeal.  This is a 100% tax-deductible gift that supports our operations and allows us to build a sustainable local food system and a healthier environment for all the residents of this beautiful state we live in and learn from. Please help us to help others and together we will weather these uncertain economic times. We are reaching out and asking for you to consider an Annual Appeal gift of $100 or more.      We've made it easy    You can donate securely online by clicking the button above.  You can join by clicking the button below.  If you're already a member, renew by December 31st to extend your current membership at 2012 membership prices. You can contact the office directly by email atdeb@ctnofa.org or by telephone at 203.888.5146. Do you work for a company with a Matching Gift Program? If so, please submit a matching gift form with your donation and double the impact of your gift to CT NOFA.  We thank you for your continued support. Please know that your contribution and membership will be gratefully received and deeply appreciated. With gratitude, Bill Duesing Executive Director CT NOFA

Urge Congress to Pass a Farm Bill This Year

From the National Center for Appropriate Technology:

As of this month, our nation’s food and farm policy in the form of the 2008 Farm Bill has officially expired, with no workable replacement moving forward in Congress. This has left critical low-cost but very high-value programs high and dry with no funding— and it means Congress missed the chance to make real reforms and an investment in an equitable, sustainable future for food and farms in America.

With no new farm bill or extension of the 2008 Farm Bill, the programs that address rural and urban job creation, training opportunities for beginning farmers, natural resource conservation, and access to healthy food are in big trouble. These are programs that NCAT has been part of and support our work to assist farmers and ranchers in building a more sustainable future.

Can Congress still finish a farm bill this year? YES!

There is a short window of time for Congress to finish the bill after Election Day. So when Congress returns to Washington, we’ll need YOU and other farmers and advocates across the country to tell them loud and clear: we need an equitable, sustainable 2012 Farm Bill!

Sign your name and tell Congress we need a 2012 Farm Bill that:
• Invests in the future of healthy farms, food, and people
• Protects our precious air, soil, and water
• Reforms farm subsidies and levels the playing field

Without a working Farm Bill, funding for many of the resources CT NOFA promotes to farmers will be in jeopardy.  The farm bill is one of the most important and influential pieces of legislation the United States government is in charge of.  Please sign the petition urging Congress to pass a farm bill by the end of the year.

Click here to sign the petition

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

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.

Responses to the Stanford Study

Indiana Public Media/Flickr

I debated whether or not to write again about this topic since there has been so much press about it already, but as I continued to receive well written responses and the Executive Director started to get quoted on the subject, I decided that it was worth a followup, if for no other reason than because it will allow you to access important articles all in one place.  The first article in the following list - in which Bill Duesing is quoted extensively - sums up the organic community's reaction pretty well in its title.  It's annoying, and frustrating, when a narrow filter is applied to a holistic model of agriculture and then it's sensationalized in the press.  It's also annoying when the majority of the argument refutes a claim that most organic proponents never made in the first place.  But because those claims of organics' nutritional advantage were never the keystone of the organic model, the study and related negative press really isn't that intimidating.  Fortunately, media exposure is often a two way street, so there are a lot of well-rounded interpretations of the study out there.

Organic Reaction: Farmers Annoyed, Not Threatened By Stanford Study - Hartford Courant
The reaction among consumers seems muted or nonexistent, several organic farmers and advocates told me this week. They are perturbed but not alarmed. Perturbed because the Stanford report looked at health effects far too narrowly, and, anyway, missed the whole point of the organic movement — it’s not about better nutrition, it’s about a healthier planet and a sustainable food system.  More>

A Few Things to Remind People Quoting That Organic Food Study - GOOD.is
Whoa, slow down, internet and television news! Man, one document says organic food might not be worth the dollar and you'd think an organic vegetable had held up a bank.  More>

Organic Food vs. Conventional: What the Stanford Study Missed - Huffington Post
While the scientists analyzed vitamins and minerals, food isn't simply a delivery device for these things alone. We are quickly learning in this industrialized food era that our food can be full of a lot of other things. It has become a delivery device for artificial colors, additives, preservatives, added growth hormones, antibiotics, pesticides, insecticides and so much more.  More>

5 Ways the Stanford Study Sells Organics Short - Mother Jones
the study in some places makes a strong case for organic—though you'd barely know it from the language the authors use. And in places where it finds organic wanting, key information gets left out. More>

The Case for Organic Food - LA Times
So a new study from Stanford University shows that organic produce probably isn't any more nutritious than the conventional variety. We doubt the folks at Whole Foods are trembling in their Birkenstocks. We're not aware of too many people who thought otherwise — it doesn't make a lot of sense to assume the application of pesticides would have much impact on a fruit's vitamin content. But that doesn't mean it isn't safer to eat.  More>

The main point here is that there's a lot more to the organic model than whether or not it's more nutritious than the conventional model, and to really determine the specific health effects of eating organic versus conventional, we need more scientific study.  Study takes time, however, and in light of the other detrimental effects of large scale conventional farming, like pesticide and fertilizer overloads and mistreatment of workers, animals, and the environment, I personally choose to buy organic in the meantime.

Have a great weekend!
-Melissa

Safe Ways to Control Mosquitoes

A mosquito problem often feels overwhelming.  If you've had experiences like mine, you've sometimes felt very discouraged when products don't work well or at all, and have frequently been at a loss for any effective solution that's safe.  This weekend, the city of New York will be spraying a large portion of Manhattan in an effort to reduce the risk of West Nile virus and eastern equine encephalitis transmitted by mosquitoes, and the insecticide they're using is effective but dangerous.  It might sometimes feel like the only options available for controlling mosquitoes effectively are bad for the environment and bad for your health, but that's not the case.  It is possible to spare yourself from mosquito bites naturally, without sacrificing the health of your family, your pets, and the environment.  The next time you're planning on hosting an event outside, or when you just want to relax without having to spray yourself or your property with chemicals, try some of these natural alternatives for mosquito control:

• Use garlic juice, and products that contain it like Garlic Barrier® and Mosquito Barrier®  Apply garlic juice with a basic pump sprayer on all of the trees and bushes in the area and onto both sides of the leaves. Particular attention should be given to greenery around the perimeter of the property.
• Use a natural insect repellent on skin like neem oil. It's natural, non-toxic and goes a long way toward repelling not only mosquitoes but also other small, biting, flying insects. Neem has a strong odor, so testing it first is recommended.
• Add bacillus thuringiensis (BT) to the water in a pond, fountain or birdbath to kill larvae and aid in mosquito control.  Standing water is a breeding ground for mosquitoes, and can exist as a part of active streams or fountains, so stopping mosquitoes at the larval level is an important control method.

More tips for controlling mosquitoes naturally can be found here.  If you're not sure about the safety of a pest control substance, make sure it's OMRI approved before using it.

Have a bite-free end of the week!
-Melissa

Eat Healthy on a Tight Budget

Sometimes it might seem difficult to eat healthy foods on a budget.  It's hard to get past the notion that fruits and veggies aren't as filling for the cost, or that it is more time consuming or less tasty to eat healthy.  Why spend more to feel less satisfied, right?  Not so!  The truth is that filling up on healthy foods can be done cheaply, deliciously, and with a minimum of time and effort.  It just takes a little planning on the front end.  To help with that, the Environmental Working Group has compiled a comprehensive guide that helps shoppers make healthier food choices with less time and money.  Here is an excerpt from their methods page:

A single person relying entirely on the federal Supplemental Nutrition Assistance Program (SNAP), formerly known as food stamps. must subsist on $6.67 per day. Members of a large family on SNAP receive about $5 a day per person (USDA 2012). The limited food that can be bought with these funds must be as nutritious as possible. Environmental Working Group’s “Good Food on a Tight Budget” project aims to help people with modest food budgets find the healthiest foods. This analysis is the first comprehensive food-ranking system that considers nutrition, affordability and common contaminants that arise from environmental pollution, processing and packaging.

The guide's food list categorizes the top inexpensive and healthy foods according to food group, then provides tips on how to get the most out of each dollar you spend, noting that some foods that aren't listed because of high pesticide use may also be available from organic sources at a low cost.  Make sure to scroll down for valuable resources related to each food group.  To save on time in the kitchen, the guide also provides a list of easy recipes that prove that "cooking at home is the best way to save money and enjoy good food."

Have a healthy and thrifty day!
-Melissa

You can Help the Honeybee!

Since 2006, Colony Collapse Disorder (CCD) has been killing honeybees at an alarming rate.  According to USDA, beekeepers have been losing an average 30% of their honey bee colonies each year since 2006, and little has been done on the federal level to prevent further losses.  Although it is a commonly held belief that the causes of CCD are a complete mystery, there are actually many known causes of the disorder which often link the situation to certain systemic pesticides.

Government policy might be stuck when it comes to dealing with this problem, but that doesn't mean you need to be stuck too.  You can help honeybees at home and in your community using this bee protecting toolkit.  The Honey Bee Toolkit provides action items to promote a safe space at your home for honeybees to gather food and perform essential pollinating duties, and for educating and rallying others in your community to affect change on a larger scale.  Here are some examples of what is listed in the Toolkit:

Write an OpEd or letter to the editor
Short of face to face visits with politicians, getting into the habit of writing to your editor is one of the most effective things you can do.

According to a study by Pew, Americans are spending more time following the news today than over much of the past decade.  Newspapers, while in decline, are still authoritative; this is where most Americans still get their knowledge of public affairs.

OpEd columns and letters to the editor give you the opportunity to communicate directly to the public, including influential decision-makers, and to shape or frame a debate in your own words.

One well placed OpEd or Letter to the Editor can make a decisionmaker think again.  Take 15 minutes to change the conversation

The toolkit then goes on to detail how to properly draft a letter or OpEd and successfully submit it to a news provider.  Another community-based example reads:

Host a film screening
Invite neighbors and friends over for a film screening at your house, or coordinate a film screening at your local community center.  Not sure what to watch?  Here are some suggestions:
The Vanishing of the Bees (2011)
Queen of the Sun (2011)
Colony (2009)
Nature:Silence of the Bees (2008)

And for those who would like to help out on their property at home, there are native plant lists and tips for building a bee haven in your yard or around your home.  There is also a section devoted to introductory beekeeping if you want to take the next step into colony ownership!

Check out the toolkit here.

 Have a wonderful week!

-Melissa

Late Blight Alert and Workshop Announcement

Eastern Connecticut has seen a few occurrences of late blight so far this year, so we want to provide you with some resources to stay on top of this seasonally emerging problem.  It's important to remember that late blight is not like other crop pathogens that affect leaves and stems but not necessarily fruit.  Late blight can affect all parts of the plant, including fruit, and can spread rapidly, rendering an entire crop unmarketable and inedible relatively quickly.

Cornell University has some great resources on late blight, including images you can use to identify the pathogen, and ways to prevent its spread through your garden or farm.  Additionally, the UConn Extension offers organic management options when dealing with the disease.  Late blight is a serious problem, but it is possible in many cases to prevent or mitigate crop losses from the disease.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

On a more delicious note, it is now getting closer to September, which means our cheese making workshop is coming up!  Beltane Farm in Lebanon, where the workshop will be held, was featured today on the Colin McEnroe show on WNPR.  To learn more about our workshop and register, go to http://ctnofa.org/events/OnFarmWorkshops/2012CheeseMakingWorkshop.html  Sign up today and get ready to make your own cheese on September 10!

Here's to an excellent harvest this season!
-Melissa