No Farms No Food Sing-a-long, Vote for Change, Spread the Love for Farms and More


American Farmland Trust

 

Farm Fresh News - February 2010

Welcome to the February edition of Farm Fresh News. In this issue, be sure to vote for our idea to save the land that sustains us; send a special treat to your friends and loved ones who love farms; sing-a-long to the No Farms No Food song; enjoy a farm fresh recipe and more.

Send Fruit Not Chocolate

HeartFarms

Show your love for farms this Valentines Day by sending the American Farms Sampler of delicious dried cherries and apples grown by farmers in North America. Peeled Snacks is donating 10 percent of the proceeds from these tasty treats to American Farmland Trust—and for the month of February you'll get FREE shipping by using the code AFTFREESHIP. Order today and then use this link to send your loved ones an "I Love Farms" e-card letting them know a special treat is on its way!

 

Vote for Our Idea for Change!

No Farms, No Food bumper sticker

Vote_button

Help us put farmland protection, the promotion of healthy farming practices and support for farmers and ranchers on every state's agenda, and make it a key priority in national farm policy. Vote for our "Idea for Change" and join the movement to save the land that sustains us! We are less than 100 votes away from becoming a finalist in the first round!

The top 10 voted ideas will be presented at an event in Washington, D.C. and promoted to more than 1 million people. We could have a real impact!


Connecting Loose Ends and Keeping Family Farms in Business

 Skytop Orchards, in Hendersonville, North Carolina

In a tough economy, Rutherford County, North Carolina boasts over 6,000 small farms that are finding ways to stay in business. And an encouraging number of "new farmers" are turning back to their agricultural roots. Some credit for the regions success in keeping small farms viable is due to the nonprofit organization, Foothills Connect, which is bringing broadband wireless into the community. Tim Wills, executive director, is helping to fill in the gaps for farmers by making it easier for them to connect with consumers. The Foothills Connect developed the Farmers Fresh Market website as a way to connect chefs in nearby Charlotte with fresh food.

 
No Farms No Food Song

No Farms No Food Sing-a-long

American Farmland Trust supporter Christine Diensburg brought her guitar into our East Aurora, New York office and played this lovely tune she wrote to spread the No Farms No Food message. Print out the music, dust off the piano, and sing along – or listen to the original!

 

Farm Fresh Recipe

Chef Michael Lund brings local flavors to historic downtown Staunton, Virginia. Since Zynodoa’s opening two years ago, the restaurant has been providing diners with fresh ingredients from Shenandoah farms and produce grown on the owners farm. As Zynodoa's website explains, “Zynodoa was an Indian brave known for his strength, courage, and appreciation of our valley’s bounty.” They continue to represent their namesake well.

Winter Savory Brined Pork Tenderloin with Warm Fingerling Potato Salad & Carrot Mustard Jus

Yield: 4 Hefty Servings

Brine: Be sure to make your brine at least one day ahead of time, so that it has ample time to cool prior to brining the pork.

5 sprigs winter Savory
5 sprigs thyme
5 sprigs rosemary
1 c. honey
1 onion rough chopped
1 T. mustard seeds
3 cloves
5 black pepper corns
½ c. salt
6 c. water
2 pork tenderloins (about 1 lb. each) cleaned of any sinew or silver skin

Combine all ingredients in a stockpot and bring to a boil. Transfer to a heat-proof bowl and chill to at least 36*F.

Once the brine is thoroughly chilled, submerge the pork tenderloin completely. Store in the refrigerator for at least 4 hours prior to cooking.

Potato Salad:

1 lb. fingerling potatoes, thoroughly scrubbed and sliced in half length-wise
1 T. butter
½ yellow onion, finely julienned
2 T. prepared whole grain mustard
2 T. sherry vinegar
2 c. heavy cream
2 hard boiled eggs, peeled and passed through the small side of a box grater
salt and fresh cracked pepper to taste

In a medium pot, bring the potatoes to a boil in salted water. Simmer and cook just until a knife can be inserted with ease. Remove the potatoes and lay out on a sheet pan to cool.

In a large sauté pan over medium heat melt the butter. Add the onions and cook until translucent.  Add the vinegar and cook for one minute. Add the cream and reduce by half, stirring often. Once the cream is reduced, whisk in the whole grain mustard. Next, gently fold in the cooked potatoes and the grated eggs. Season to taste with salt and pepper. Feel free to adjust your flavor with more mustard and vinegar if necessary. 

Mustard Jus:

1 T. olive oil
½ yellow onion, roughly chopped
1 medium carrot, peeled and thinly sliced
2 T. apple cider vinegar
2 c. chicken stock
2 T. prepared Dijon mustard
¼ t. grated nutmeg
salt and freshly ground black pepper to taste

In a medium saucepan over medium heat, heat the oil and add the onions and carrots and cook, stirring often, for three minutes. Add the vinegar and cook until dry. Add the stock, bring to a simmer and cook until the vegetables are soft. Transfer the contents to a blender or food processor, add the mustard, nutmeg, salt and pepper and puree until smooth. Hold warm until serving.

To cook the pork:

Pre-heat the oven to 400*F

Remove the pork from the brine and place on a cooling rack to allow the excess brine to drip off.

*Note that you do not need to season the meat because the brine already did that for you.

Over medium-high heat in a heavy bottomed pan (preferably cast iron), heat 3T. of grape-seed or salad oil. Add the pork and sear on each side for about one and half minutes each or until golden brown. Transfer the pan to the oven and roast for about 12 minutes or until a meat thermometer reads 140* F. Allow the pork to rest for at least five minutes. 

To serve:

Spoon a ¼ of the potato salad slightly off–center of each plate. Thinly slice the pork and fan an equal amount over the edge of the potato salad to make it center on each plate. Drizzle with mustard jus and enjoy.

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