A Gift of Recipes for You, Turning Golf Courses into Farms, 108 Seconds of Inspiration, and More

American Farmland Trust

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Welcome to the December edition of Farm Fresh News. In this issue, watch and share a new video made to inspire, savor dishes brought to you by our exclusive "friend of farms" restaurants, read about this year's bounty of the land provider and more! Click here to view this content on the web.

Golf Course Converted to Farmland: A New Trend?

Driver and AppleWhen Lakeview Golf Course was originally developed, no one anticipated the land ever going back to its agricultural roots. But as the golfing clientèle dwindled, owners Stephanie and James Lemon started envisioning fruit trees, strawberries, vegetables and maybe even beehives replacing fairways and putting greens. “Me and Dad used to sit on the porch and say, ‘Boy, that would be pretty as a farm, wouldn’t it?’” says Stephanie. Last April they closed the course and started laying out plans for raising organic crops on Lakeview Farm—and possibly a new vision for the future of ailing golf courses!


108 Seconds of Inspiration

Get inspired by our new video to help us build a more sustainable future for farms. Share with your friends by forwarding this message or posting the video to your facebook page.


Friend of Farms Recipe BookA Special Thank You Gift to Our Supporters

In appreciation for all that our Farm Fresh News subscribers have done to protect the land in 2010, we have a special printable collection of recipes from restaurants that participated in our inaugural Dine Out for Farms. From Butternut Squash Soup to Roasted Vegetable Frittata—enjoy delicious dishes from friends of farms across the country. Warm the hearts of family and friends this season with our Friends of Farms [PDF] recipe collection! ~ Happy Holidays from American Farmland Trust.


Barnraisers and the Bounty of the Land

Stack of PancakesThe Barnraisers Society is a community of members that enable AFT to be bold and effective—protecting farmland, enhancing local food systems and working with farmers on environmentally responsible practices. Each year American Farmland Trust acknowledges the generous members of our Barnraisers Society for their support with our special Bounty of the Land gift, while highlighting farmers who produce superb food. This year’s Bounty of the Land selection includes a jug of pure maple syrup from Critz Farms and pancake mix from Farmer Ground Flour.


Farm Fresh Recipe

A collective of more than 40,000 American family farmers owns Founding Farmers restaurant in Washington, D.C., along with its sister restaurant Farmers & Fishers. Both D.C. eateries promote the products of family farms, ranches and fisheries from across the country while celebrating the long-standing connection between farmers—the first to lead the "green" movement—and their historic stewardship of natural resources. This recipe originally appeared in an issue of American Farmland magazine. 

Farmers Meatloaf

(Serves four to six)

3/4 cup thinly sliced crimini mushrooms (baby portabella), cleaned and stems removed
3/4 cup thinly sliced button/white mushrooms, cleaned and stems removed
1 1/4 teaspoons kosher salt
1 pinch plus 1/4 teaspoon ground black pepper
2 tablespoons unsalted butter
2 tablespoons minced shallots
1 1/2 teaspoons minced garlic
2 tablespoons heavy cream
1 1/2 teaspoons smooth Dijon mustard
1/4 cup panko breadcrumbs (Japanese)
1 1/2 pounds fresh ground beef chuck (90/10 lean, no antibiotics or added hormones)
1 large egg
3/4 teaspoon Worcestershire sauce
1/4 cup fresh coarsely shopped Italian parsley leaves
2 tablespoons snipped fresh chives
1 tablespoon Herbes de Provence seasoning
1/4 teaspoon chopped fresh thyme

1. Using fresh herbs is best, but if substituting dry herbs reduce the amounts by half.

2. Season the mushrooms with 1/4 teaspoon kosher salt and a pinch of ground black pepper. Heat a large skillet over medium heat and add the butter. When hot, saute the mushrooms, shallots and garlic until the shallots are tender and translucent; do not brown. Remove from heat and let cool.

3. In a small bowl, mix together the heavy cream and mustard, then fold in the bread crumbs. Set aside. Preheat the oven to 500 degrees.

4. Put the meat into a mixing bowl, and stir in the egg, Worcestershire sauce, the remaining 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Fold in the mustard and cream mixture, and the sauteed mushrooms. Fold in the herbs. Combine all of the ingredients well. Hand-shape the meatloaf mix into a loaf. The meatloaf can be covered and refrigerated for up to a day before roasting. Place the meatloaf in a shallow baking dish. Melt the butter and drizzle over the top of the loaf. 

5. Bake for 10 minutes at 500 degrees to form the golden butter crust and seal in the juices. Reduce the heat to 350 degrees, and continue to cook for about 30 to 35 minutes or until the internal temperature reaches 155 degrees. Let meatloaf rest for 10 minutes before serving.

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