Welcome to AFT’s October edition of Farm Fresh News. We hope you enjoy our Farmcast video of Jeff Whitte, Executive Chef at the Local Food Project in Airlie, VA and our Halloween E-Cards.

Fenway parkThe Green Monster Gets Greener

The legendary Fenway Park, home of the Boston Red Sox, is going “green” with a little help from some environmental fans. Up to bat are several green initiatives, including locally grown and organic produce at concession stands, a recycling program, improved removal of refuse and possibly even solar panels. Go green team!

 

What’s Scarier than Losing Farmland?

Nothing. Zombies, werewolves and vampires don’t hold a candle to this nightmare! Luckily, AFT is working hard to fight off the demons that threaten farm and ranch land in places like Colorado’s Elk River Valley. After AFT helped the Fetcher family place a permanent conservation easement on their 1,250-acre ranch, nearby ranchers put easements on their property and helped form the Colorado Cattleman’s Agricultural Land Trust.


Support Us

 

Double your impact!Last Chance to Double Your Impact

 

Our October 22nd challenge deadline is right around the corner, but there’s still time to donate and double your impact today. Thanks to a $250,000 challenge grant, your donation today will be matched dollar-for-dollar and will go twice as far!

 

Send an E-Card

No Farms No Food Pumpkin

 

 

 

Want to Scare Your Friends? 

Preview the e-cards to see the Halloween messages about farm and ranch landsend one today to spread the word about keeping the land and your life healthy!

 

Take Action

Call-In for Conservation A Success!

This past Wednesday, October 17th, thousands of conservation supporters rallied to call their Senators, urging them to make conservation a priority in the 2007 Farm Bill. Thank you to the many AFT supporters who logged calls! And remember, it’s not too late to send an e-mail to your Senators urging them to make healthy farms and a healthy environment a priority.


Corn PalaceSouth Dakota Crowned with Corn Palace

The world-famous Corn Palace in Mitchell, South Dakota, is shucking from excitement for its fall harvest. Each year, the Corn Palace’s exterior is completely covered with thousands of bushels of native South Dakota corn, grain and grasses that are arranged into large murals celebrating agriculture.


Executive Chef, Jeff WhitteButternut Squash Risotto with Pan Seared Jumbo Scallop Skewers

Watch AFT’s Farmcast Video and hear what it means to cook with locally grown, organic ingredients from Airlie’s Executive Chef, Jeff Whitte.

Ingredients:

  1. .5 lbs. arborio rice
  2. .5 lbs. butternut squash 1/4 inch diced and skinned
  3. .5 stick of butter
  4. 2 cloves garlic
  5. 3 cups hot chicken or vegetable stock
  6. 2 stems of rosemary
  7. 5 leaves of spinach (10 for baby spinach)
  8. .25 cup parmesan cheese
  9. 1 tblsp. toasted pine nuts
  10. .5 cup extra virgin olive oil
  11. 6 U-10 scallops (per person)
  12. salt and pepper to taste

Directions:

1. In a sauce pan put one tablespoon of butter and let it melt. Then add the garlic just until you start to smell it and then immediately add the butternut squash. Sauté these for about 30 seconds and then add the Arborio rice. Stir this until the grain is half-way translucent.

2. At this stage the rice is ready for the stock. Pour one cup at a time and stir continuously for about 18 minutes. Depending on when the grain was harvested, the liquid ratio will very. You may need a cup less of stock, or you may even need to add a cup. Once the risotto has cooked for the 18 minutes then it should have a slight crunch to it. If you want to cook it a bit more, that is fine. Right before serving this dish you want to fold in about a tablespoon of butter to add a creamy texture to the dish. If you do not want to use butter you can use olive oil. *Do not add the butter or oil until you are ready to serve the dish.

     

    3. Take the two stems of rosemary and remove  the leaves from it but just leave about a 1/2 inch of leaves on the top. The rosemary stem will act as a skewer for the scallops. Skewer the scallop with the rosemary and put aside for later.

    4. Combine in a blender the rosemary leaves, spinach, parmesan cheese, toasted pine nuts, and extra virgin olive oil. Mix on high for about 3 to 4 minutes. After mixing, let it set for about an hour in a warm place. This will help the oil separate from the pesto mixture. Because you only want to utilize the oil, save the pulp for a day that you want pasta or even to marinade chicken or steak.

    5. Put a sauté pan on the burner with a little scoop of butter and let the pan get really hot. Once the pan is just starting to smoke, season your scallops with salt and pepper then place in the pan. Let each side cook until a golden brown.

    6. Now that all the components are done you reheat the risotto and add the butter. Enjoy!!!

    This recipe is courtesy of the Local Food Project at Airlie, Virginia.

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