Captain Planet and the "No Farms No Food" Message, Corn for Your Lawn, Farm Fresh Recipe from the Equinox and more

American Farmland Trust

May 2010 Farm Fresh News
Welcome to the May edition of Farm Fresh News. In this issue, find out how corn could curb your crab grass, read about 10 people, places and partnerships making a difference for farmland, get geared up for America's Favorite Farmers Markets contest, get cooking with another Farm Fresh Recipe and more!

Let Corn Curb Your Crab Grass this Year

Grass ControlLooking for a good organic fertilizer for your lawn that can also help keep crab grass under control?  Ask your local lawn and garden center for corn gluten meal!  The nitrogen in corn gluten naturally feeds grass over time, so it doesn't give your turf an unhealthy "quick push" that might result in a "crash" later on. If you get this farm product on your lawn early enough after the snow disappears, it will work it's natural magic all year long.


Recognizing Farmland Protection Trailblazers

Rural vs. Urban Idaho by Christopher LeavellWhen American Farmland Trust started 30 years ago, most communities were just waking up to the dangers of farmland loss, and few had taken action. Now, farmland protection is a national movement. Public and private efforts to preserve farm and ranch land are underway from coast to coast – and have protected over three million acres. Read about 10 pioneering people, places and partnerships featured in our recent magazine as “farmland protection trailblazers.”

Get Ready to Love Your Farmers Market!

America's Favorite Farmers Markets 

The countdown is here! The 2010 America’s Favorite Farmers Markets contest is just around the corner. We hope you will join us for another fun summer celebrating farmers markets in your community and across the nation. Votes will open at 12:00 pm on June 1st. Get ready for the summer by making sure your farmers market manager signs up to participate this year!

Download and print a packet to take to your market manager this weekend!

Spreading the No Farms No Food Message w/ Captain Planet
Gretchen spreading the No Farms No Food message at the White House with Captain Planet! - YES!

What's Happening to Our Amber Waves of Grain?

Last month, we were delighted to receive an email from a new supporter, Betty Londergan. Betty contacted us because she is giving away $100 a day to a different cause, for each of the 365 days of this year. To share her experience giving back for the year, she is writing a blog called What Gives 365, showcasing all of the causes that she has chosen to support. Betty is concerned with the rapid loss of vital farmland to development and chose American Farmland Trust as one of her featured causes. Read her inspired and heartfelt message about why she supports American Farmland Trust's mission. Thank you Betty!

~ Gretchen Hoffman
Manager of Engagement and Communications - AFT


Farm Fresh Recipe

In the 10 years since they opened Equinox, Chef Todd Gray and his wife Ellen Kassoff Gray have risen to the top of Washington DC’s vibrant culinary scene. Despite the demands of running a successful restaurant, the Grays make time to spread the word and promote the benefits and fundamentals of seasonality, sustainability and healthy eating. Recently they started working with DC’s Murch Elementary School where they teach students where food comes from, how to cultivate their own crops, and most significantly how to cook and enjoy what they grow. They also opened and manage a community farmers market in the heart of the city.

Mascapone Grits with Seared Jumbo Scallops and Black Truffle Sauce

Serves 6


For the Grits:

2 cups Vegetable Stock (reserve 1 additional cup)
4 cups Milk (reserve 1 additional cup)
1 Bay Leaf
1 pint Heavy Cream
1 cup Grits, course ground
½ stick Butter
4 Tbs Mascarpone
tt Salt & Pepper

For the Sauce:

1 c Madeira Wine
1 c Port wine
3 ea Shallots, sliced
1 c Veal Glaze
1 ea Black Truffle, minced
tt Salt & Pepper

For the Scallops:

6 Jumbo Diver Scallops
2 Tbs Grapeseed Oil or Clarified Butter
tt Salt & Pepper


For the Grits: In a medium sized pot, bring vegetable stock, milk, bay leaf and heavy cream to a boil. Stir in grits. Simmer, stirring regularly (off direct heat) for approximately 1 ½ to 2 hours. Add reserved vegetable stock and milk as needed. When grits are tender, stir in butter and mascarpone to finish. Season with salt & pepper. 

For the Sauce: In a small sauce pot, combine Madeira, port and shallots and reduce to one-third of original volume. Add glaze and simmer 5 minutes. Strain and place into a clean sauce pot; add truffles and cook 5 minutes. Season and keep sauce warm.

For the Scallops: In a large sauté pan, heat grapeseed oil to medium high. Season scallops and sear until golden brown and cooked to medium temperature, approx 4 minutes per side. Remove and keep warm. 

To Assemble: Heat six large bowls, spoon grits into the center and top grits with seared scallop.  Drizzle truffle sauce around and serve immediately.

Facebook Twitter YouTube Farmland Report Blog


Copyright 2006, American Farmland Trust. All rights reserved.
1200 18th Street, Suite 800
Washington, DC 20036