Issue #3 February, 2007 Tell a Friend

Make This Valentine’s Day A Cheesy One

The Places Close to Our Hearts…
What’s more exciting than watching paint dry? Watching cheese age! Cheese makers in Somerset, England love what they do—so much so that they set up a round-the-clock Web cam on a truckle of cheddar for people to watch the cheese age over the year. Love never tasted so good! Check out the cheese>> AFT staff share the landscapes across the country that are close to their hearts.
Read about these places>>
Support Us

Show Your Love All Year Long!
With AFT’s Perennial Partners program, you can provide critical ongoing support for AFT’s work through monthly, tax-deductible contributions. Find out how>>

Send a Valentine's Day E-card Today!

 Spread the love and send an AFT Valentine's Day E-card today>>

Take Action!

The House and Senate are considering agricultural appropriations for 2007. Call or send letters to your legislators TODAY and ask them to support more funding for farm and ranch land protection! Take Action Now >>

Love A Farm or Ranch Near You:  Join a CSA

Add a new relationship to your life and receive a weekly or monthly basket of produce, flowers, fruits, eggs, milk, or a variety of farm products—by buying a Community Supported Agriculture (CSA) 'subscription' to a nearby farm or ranch. More than 1,000 farms and ranches across the country offer CSA subscriptions for a whole year's worth of fresh and healthy food and feeling good about supporting local farms and ranches. Click here to find a CSA near you>>

Delicious Cauliflower Soup

Thank you to Dan Barber, chef and co-owner of Blue Hill Restaurant in New York City and Blue Hill at Stone Barns in Pocantico Hills, New York for contributing this recipe. 

5 Shallots, sliced
3 leeks, white only, sliced
4 cloves of garlic confit*
3 apples, peeled and diced
2 heads cauliflower, florettes
2 teaspoons mild curry powder
3 quarts stock, vegetable or chicken

1. Blanch cauliflower in a pot of boiling, well-salted water until quite tender. Strain and spread cauliflower on baking sheet and dry in a 350 degree oven for 10 minutes.

2. Sweat shallots, leeks and garlic confit in olive oil; add curry powder and apples and cook for an additional 2 minutes.

3. Add cauliflower and sauté for 2 minutes; season well with salt and pepper.

4. Add stocks and cook for an additional 15 minutes. Puree and pass through a fine mesh strainer.

5. Garnish the soup with finely diced apples and American caviar.

Blue Hill at Stone Barns is an important component of Stone Barns Center for Food and Agriculture, a publicly supported non-profit dedicated to celebrating and advancing the pleasures and benefits of community-based food production. Barber has also been an active voice on federal food policy as noted in his January 14, 2007 New York Times editorial.

* Ed. Note: to make garlic confit, place garlic cloves in a small sauce pan and cover with olive oil. Place on a very low heat for 40 minutes to and hour, until soft.

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