Dine Out for Farms, Backyard Chickens, Love Your Farmers Market, Farm Fresh Recipe and more


American Farmland Trust

 
Farm Fresh News
Welcome to the August edition of Farm Fresh News. In this issue, read how you can join us at the table and "Dine Out for Farms," get inspired as farmers market customers share their love for their market, consider hosting or taking a tour de coop of backyard chicken operations near you, and more. Click here to view this email on the web.

"I'll Trade You My Apple Farmer for Your Potato Farmer"

Playing Catch

Forget A-Rod or Chipper Jones. We may be in the middle of baseball season, but thanks to the Rhode Island Farm to School Project, kids in the Ocean State are trading more than just sluggers and base stealers—that’s right, Farmer Trading Cards!  In order to promote the farmers who participate in their farm to school program, the Project has introduced trading cards complete with picture and stats of the featured farmer. Even better, youngns’ are encouraged to visit the farm and get their trading card signed by the farmer! Who will be the first on your block to collect them all?!

 

A Chicken in Every Backyard?

Proud Marching Chicken

Even before the recent egg recall, an ever-growing number of people were lining up at farmers markets to buy fresh, local eggs. And lots of kids now covet "Chicken Little" as a prized pet along with more suburban and urban residents interested in growing their own food. For those without barnyard experience but yearning for chickens in the backyard, books like "Raising Chickens for Dummies" can get you started, or you could go on one of the many tour de coops.


Dine Out to Save America's Farms!

Dine Out for Farms(TM)One of the finest ways to enjoy the bounty of the land is when it is prepared with a chef’s artistry and augmented by a warm and friendly restaurant atmosphere. And this fall we hope you will join us at the table for our inaugural Dine Out for Farms™ event! You can be a friend of farms and join the growing movement of restaurants and diners who support a sustainable future for America’s farms. Check out 5 Ways You Can Join Us at the Table to Save America’s Farms!

 

Last Week to Vote for America's Favorite Farmers Markets™!

Vote Blog ButtonThat’s right! It’s the final countdown for the farmers market contest. But the contest isn’t just about the top four winning markets, its about celebrating your own community. The enthusiasm coming from voters is contagious! We hope you will take a few minutes during this final week of the contest to spread the word about your farmers market in hopes that even more people in your community come out to support their local farmers.

 

Localvore WayFarm Fresh Recipe

This month's recipe comes from farm and food activist and author Amy Cotler. A longtime advocate of seasonal cooking and local eating, she is the founding director of Berkshire Grown, which became an early model for local farm and food advocacy. She consults, teaches and lectures nationally on food and farm to table issues. Be sure to check-out her most recent cookbook, The Locavore Way.

Celebration Corn-Tomato Soup

Serves 4 main course, 6 appetizers, makes about 6 cups

1 large onion
1 poblano chili
1 jalapano chili
3 garlic cloves
1 tablespoon butter
8 ears of  corn
3 cups chicken stock*
salt
1 cup milk, preferably whole
1 lemon
2-3 ripe tomatoes or 1 basket of cherry tomatoes
1 teaspoon white balsamic vinegar or cider vinegar
6-8 large basil leaves

1-Dice onion. (I like using a sweet onion.) You’ll want 1-1/2 cups, but if you get less, don’t worry about it. Cut the chilies end to end. Pull out the stem, knock or spoon out the seeds. Cut into strips and dice. Peel and mince garlic cloves.

2-Melt butter over medium heat in a pot or large skillet with a tall lip. Add the onion, chilies and most of the garlic, reserving about 1/3 for later. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.

3-Shuck the corn, then remove the silk.  Hold each cob, standing up by the large end in bowl.  Scrape down the kernels with a sharp knife to remove them, turning as you work. Add kernels to the pot. (If the pot is the right shape, that is more wide than tall, I like to turn off the heat and scrape the corn right into it.)

4-Add chicken stock, salting to taste if it’s homemade. (Less is better than more.) Simmer for 15 minutes. Add milk and continue to cook for another 5 minutes. Add the juice of the lemon, then taste, adding salt if necessary.

5-Remove the tops and chop the tomatoes. Or, if using cherry tomatoes, half or quarter, as you like. Mix in a small bowl with the reserved garlic and the vinegar. Pile the basil leaves on top of each other and roll. Then slice thinly. Do not chill. Reserve the tomatoes and basil for garnish.

6-To serve, heat the soup. Ladle into the warm bowls. Spoon the tomato mixture into center of each bowl, dividing it equally. Sprinkle with the basil.

Salt: I like adding salt several times, but never too much. Most chefs add kosher of sea salt at various stages of cooking so it gets integrated into the flavors, rather than layered on top at the end. Recipes generally don’t do this, as it’s too much to talk about!) Soup can be made and held in the fridge.

Recipe style: I integrated the ingredient preparation into the numbered procedure, rather than adding it to the ingredient list, as in “1-1/2 cups onion, diced”. This makes for a longer recipe, but one with more explanation of chopping, dicing, etc. Do you prefer one style over the other?

*For vegetarians, use vegetable instead of chicken stock

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