A Special Holiday Cookbook Just for You, Keeping It Real as a Ruralpolitan, Saving Grandma Moses' Farm and More

American Farmland Trust



Farm Fresh News December 2009

Welcome to the December edition of Farm Fresh News.In this issue, recreate your favorite flavors of the season with a special printable cookbook, do some 11th hour holiday shopping, read about what makes a ruralpolitan, watch our video about our 30-year legacy of saving farmland and more!

Flavors of the Season

Flavors of the Season 

In appreciation for all that our Farm Fresh News subscribers have done to protect the land in 2009, we have made a special printable collection of recipes featured in our American Farmland magazine and in Farm Fresh News! From Asparagus New Potato Soup to Persimmon Apple Crumble—get ready to enjoy your favorites all over again. Warm the hearts of family and friends this season with our Flavors of the Seasons recipe book sure to bring many bright holiday smiles! ~ Happy Holidays from American Farmland Trust.


Want to Be a Ruralpolitan? 

Tractor Driving Down Country Road 

If you’re ready to trade in the city or suburban life for a place in the country and give farming a go—you’ll be joining the growing ranks of “ruralpolitans” who are getting acquainted with John Deere tractors, chickens and a day’s work in the fields. But before you make the leap, see if your new farm community has a program to protect farm and ranch land and contact our Farmland Information Center to find out about farm-friendly ordinances that might be in place to help keep that newly hatched farm enterprise thriving!


 11th Hour Holiday Shopping Deals that Help Save Farmland

Girl Wearing a No Farms No Food T-shirt 

Tired of the holiday crowds? Still have a few names on your shopping list? Check out our new No Farms No Food e-store and last minute holiday shopping discounts! Still unsure what to buy? You can get a gift certificate for something special from our No Farms No Food selection. Each item sold in our e-store benefits American Farmland Trust, which will help our work for healthy farms, healthy food and healthy communities in 2010!

Three Decades of Saving the Land that Sustains Us

This year closes out our third decade of working to save the land that sustains us. Watch our special video about our work over the years.


Saving Grandma Moses' Farm

Amazon.com Poster of Grandma Moses' Painting 

The great-grandson of Grandma Moses, Rich Moses, along with his wife Kathy and their three children have permanently protected the 171-acre Moses Farm, home of the famous folk artist.The three-generation farm was preserved with funding from New York’s Farmland Protection Program, private funders, and help from the Agricultural Stewardship Association.“The way we feel is that rich fertile lands should always be farmland,” said Rich Moses. Given Grandma Moses’ passion for painting the New York landscape around her farm, she would undoubtedly agree.


Farm Fresh Recipe

 Jose Andres with AFT staff -- Allen and Gretchen

Award-winning Chef José Andrés is credited with bringing both traditional and avant-garde Spanish cuisine to the United States, and serves as Spain’s unofficial ambassador in Washington, DC., where he has no less than five top restaurant concepts. A deeply imaginative chef, Andrés is passionate about local ingredients, and as the father of three girls, he also speaks on nutrition and food policy. He’s the host and producer of PBS’ Made in Spain, focusing on Spain’s food, wine and travel. Enjoy making this light tapas dish, Champinoñes al ajillo (White mushrooms with garlic and parsley, as made in Logroño), found in his cookbook Tapas: A Taste of Spain in America

Champiñones al ajillo

Serves 4

½ cup Spanish extra-virgin olive oil
1 pound white button mushrooms, cleaned
5 garlic cloves, peeled and thinly sliced
1 sprig fresh thyme
¼ cup Spanish manzanilla sherry
Salt to taste
White pepper to taste
1 Tablespoon finely chopped parsley

Heat 6 Tablespoons of the olive oil in a large sauté pan over a medium flame. Add the mushrooms and leave them in the pan until they brown on one side, 1 minute. Then shake the pan to turn the mushrooms over, and brown again for another minute. Repeat two or three times, until the mushrooms are brown all over. The mushrooms will release some water, but don’t worry: if your pan is hot enough, the water will evaporate.

If the pan seems dry, pour in the remaining 2 tablespoons of olive oil. Add the garlic and thyme, and stir with a wooden spoon until the garlic is light brown, about 30 seconds. Be careful not to burn the garlic.

Pour in the sherry and cook until it almost completely evaporates, about 1 minute. At this point, the pan will contain a nice brown sauce of reduced sherry and mushroom juices. Season with salt and white pepper to taste, sprinkle the parsley on top, and serve immediately in the pan.

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