Monday, November 25, 2013

An Ancient Delicacy

Leeks: Not Just for Stews

SPumpkin SoupLeeks are thought of (when they are thought of at all) as a base for winter soups and stews. But they deserve far more attention than a bit player in a winter’s tale. Although the leek is a member of the onion family, the flavor is more subtle and refined than the standard onion.

An Ancient Delicacy

Leeks have been around, and enjoyed, for a very long time. They were part of the diet of the workers who built the Egyptian pyramids, and the ancient Romans were particularly fond of them. In fact, the first century Roman Cookery of Apicius includes seventeen recipes for leeks. Among them are mouthwatering recipes such as leeks stewed with shell beans in white wine, leek sauce with pepper for braised meats, fish fillets with leeks and coriander, and leeks with truffles.

Leeks Around the World

The Roman tradition continues all over Europe and the Middle East, where nearly every shopper’s market basket contains a pound or more of leeks – slender ones in spring and summer, and nice big fat ones in fall and winter. Even the biggest, scariest leeks become tender and mild after a brief cooking, so don’t let big leeks – or the dirt often found in them - put you off.
They are excellent in sauces, vegetable dishes, soups, casseroles, and stir-fries. And they are naturally low in calories and an excellent source of Vitamin C, iron, and fiber.

Simple, Hearty and Delicious

Although leeks nearly disappeared from the tables of upper classes throughout northern Europe in the 16th and 17th centuries, they kept going strong in hearty peasant fare. One of the lesser-known, but more delicious of the comforting peasant dishes is Leek Champ. (“Champ” is one of the best-loved ways of cooking potatoes in Ireland. Simply boil them, mash them with some boiled milk, and stir in a green vegetable such as scallions, chives, nettles, peas, or leeks. Then serve the creamy, green-flecked mixture with a big knob of yellow butter melting in the center. It’s a sure way to get any picky eater to eat vegetables!)
Leek Champ

Ingredients

1 pound potatoes
1 pound leeks
2 Tb butter
1 cup milk (more or less, depending on dryness of potatoes)
Salt and freshly ground pepper

Instructions

  1. Scrub the potatoes and boil in salted water until cooked through.
  2. While the potatoes are cooking, wash and slice the leeks into thin rounds. If the leeks are gritty, slice them longitudinally and rinse well before slicing.
  3. Melt the butter in a heavy pot. Toss in the leeks and season with salt and freshly ground pepper. Cover and cook on low heat until soft and tender.
  4. As soon as the potatoes are cooked, drain, peel, and mash.
Bring the milk to the boiling point in a small pan. Beat the buttered leeks and their juices into the potatoes along with enough boiled milk to make a soft texture. Season with salt and freshly ground pepper. Serve immediately with a lump of butter melting in the center.

Weekly Events & Opportunities in Sustainable Farming & Foods

Happy Thanksgiving!


IOIA Webinar: Inspecting Organic Wineries

November 25. Online. This 300-level webinar course from the International Organic Inspectors Association will prepare participants to conduct winery inspections. The course is geared to experienced inspectors or reviewers who wish to familiarize themselves with the scope and idiosyncrasies of winery inspections. This course is comprised of three components: pre-course self-study, the webinar, and post webinar evaluation.  http://www.ioia.net/schedule_web.html#wine1125


Opportunity


2014 Muhammad Ali Center Peace Garden, Funding Opportunity

To be eligible for the 2014 Muhammad Ali Center Peace Garden, your school or organization must plan to garden in 2014 with at least 15 children between the ages of 3 and 18. Preference will be given to schools within the United States with student body eligible for 50% or more reduced or free lunches. This is a global initiative; all International countries and territories are eligible to apply. The selection of winners is based on the demonstrated relationship between the garden program and peace studies, and nutrition and hunger issues. Grant Packages; 50 Award packages are available. 2014 award winners will receive a gardening package valued over $500.00 including: $400.00 in gardening supplies, $100.00 for soil amendments and plants. http://grants.kidsgardening.org/2014-muhammad-ali-center-peace-garden-grant-0

Beeswax Needed

Hello! I am looking for raw unprocessed beeswax. I can pick up anywhere near Omaha or Lincoln. Thanks kindly, Cait. caitiecaughey@gmail.com



Upcoming

Western Nebraska Sustainable Agriculture Conference

December 7. Ogallala. The Western Nebraska Sustainable Agriculture Conference will feature several dynamic presenters on topics including cover crops, growing vegetables in high tunnels, planned grazing, organic wheat breeding, and more. A tradeshow will also feature businesses and organizations from across Nebraska. Sponsors of the event include the University of Nebraska-Lincoln Extension, Nebraska Sustainable Agriculture Society and the Organic Crop Improvement Association (OCIA) NE Chapter No. 2. Details, email William athealthyfarms@gmail.com

Organic Agriculture Conference

December 2-3. Sioux Falls, South Dakota. South Dakota State University presents a public event for those currently producing organically, those who may be curious about getting started or transitioning to organic, as well as members of the organic industry. Sections of presentations on crops, livestock, and vegetable production are scheduled. Additional topics will include climate change and farm energy.http://www.sdstate.edu/ps/extension/ipm/organicagcon.cfm

On-Farm Vegetable Crop Storage

December 2. This Missouri Beginning Farmers Program webinar features Scott Sanford of Michigan State University. Log in under guest with your own name at univmissouri.adobeconnect.com/debikelly from 7-8:30 pm. http://agebb.missouri.edu/mac/agopp/calendar.htm

Overview of Farm Legal Issues Webinar

December 2. Farm Commons delivers fast-paced webinars that help farmers move forward on the legal issues that affect their farm operation. In this webinar, learn about the most common legal issues encountered by direct-to-consumer and organic farm operations. This session is geared to for the beginning farmer and the experienced farmer interested in identifying potential issues. Attendees will learn how to spot common legal issues and know the initial steps to resolve them. http://farmcommons.org/webinars/

Sustainable Production Using Year-Round High Tunnels Webinar

December 3. In this webinar, participants will learn how producers are maximizing high tunnel production on diversified specialty crop operations. This free webinar is sponsored by the USDA NRCS East and West National Technology Support Centers. The presenter is Michael Kilpatrick of Kilpatrick Family Farm. http://www.conservationwebinars.net/webinars/sustainable-production-using-year-round-high-tunnels

Revenue Projections and Profit Potential of Grass-Based Livestock

December 3. Practical Farmers of Iowa will host a free farminar, "Revenue Projections and Profit Potential of Grass-Based Livestock," from 7-8:30 p.m. CST. This interactive webinar
will feature an experienced farmer sharing his insights on raising pasture-based livestock with beginning graziers. Listen in as the speakers explore questions from husbandry practices to improving profitability to anticipating income potential of a grass-based livestock enterprise.http://www.practicalfarmers.org/assets/files/news/article_13nov14.pdf

Trap Cropping in Organic Strawberries to Manage Lygus Bugs

December 3. Join eOrganic for a webinar on using alfalfa for trap cropping in organic strawberries, by Diego Nieta of the University of California Santa Cruz. The webinar takes place at 2PM Eastern Time. It's free and open to the public, and advance registration is required.  http://www.extension.org/pages/69153/

Online Ordering Systems Webinar

December 3. Utilizing online ordering systems can streamline service for both you and your customers, strengthening that relationship in the process. In this webinar presented by Countryside Conservancy, Heather Walters of Basket of Life Farm will discuss her positive experience with Small Farm Central and give an overview of other systems as well to help you determine which one is right for your business. https://attendee.gotowebinar.com/register/2489514580813011458

Marketing for Profit: Tools for Success

December 3 or 4. Farmers' Market Federation of New York is offering a series of free webinars for direct marketing farmers. Each webinar is offered twice. The topic for this session is "You Are What You Look Like! Preparing the Product," presented by Marty Butts, Small Potatoes Marketing. http://www.nyfarmersmarket.com/work-shop-programs/webinars/registration.html

Annual Grazing Workshop


Saturday, December 7.  
 
Virginia, NE. Featuring Chip Hines. 
Sponsored by the Southeast Nebraska Grassland Association.  Virginia, NE.  Seebit.ly/SEneGraze for more info.

Farmer Veteran Coalition Conference

December 14. Des Moines, Iowa. The conference features expert agriculture attorneys, accountants, agribusiness professionals, educators, USDA personnel and other veteran service providers as well as a keynote address from Iowa Secretary of Agriculture Bill Northey. Veteran farmers and professionals working with veteran farmers are encouraged to attend. Registration is free but seating is limited; learn more here, http://www.iowafarmerveteran.org/

Friday, November 22, 2013

Brussels Sprouts


SPumpkin SoupThe forerunners of the modern Brussels sprouts were wild cabbage-like plants with small green buds growing along the stems. They were already being cultivated in ancient Rome, but they are named after Brussels because that’s where they became popular in the 13th century.

Don't Overcook!

Brussels sprouts may not be the first things that come to mind when you think of holiday fare, but they have had an honored place in Britain for centuries, alongside the roast goose or game. Perhaps it was the British tendency to cook vegetables to death that have given Brussels sprouts a raw deal. The solution, naturally, is to eat them raw, or very lightly sautaed.

Best Fresh off the Stalk

First, make sure you have the freshest sprouts possible. If you can get a freshly harvested whole stalk, with the sprouts still attached, all the better. At a local farmers market you may see these Dr. Seuss-like plants 3 to 4 feet tall, with the elegant, miniature cabbages spiraling up the stalk. Sprouts will keep well this way, and you can break the buds off the stalk as needed.
For a raw Brussels sprout salad, shave the sprouts whisper-thin, and then toss with olive oil, lemon juice, salt and pepper. Or get more festive by mixing and matching with toasted nuts (pecans, walnuts, or hazlenuts), fruit (dried cranberries, fresh apples, or pears), and even cheese (shaved Parmesan, cheddar, or fresh ricotta for a creamy, slaw-like salad).

Healthy and Tasty

Brussels sprouts, like all of the cabbage family, are high in Vitamin C, fiber, and folate. They also contain sulforaphane and indole-3-carbinol, both of which are believed to block the growth of cancer cells.
But the best reason to eat them is that they taste terrific. Even former sprouts-phobes may not recognize what they are eating when you serve them this Brussels sprout leaves sautaed in butter.

Brussels Sprout Leaves Sauteed in Butter

Ingredients
3/4 lb Brussels sprouts
2 tablespoons butter (or olive oil)
1/4 cup chopped shallot (optional)
2 tablespoons chopped parsley or thyme (optional)
salt and pepper
Instructions
Cut about 1/4 inch off the stem end of each sprout, then begin peeling leaves. When you get to the point where it’s difficult to peel farther, trim off another 1/4 inch and continue removing leaves. Repeat until you have a bowl full of fluffy leaves.
Place a frying pan over medium-high heat; when hot, add butter, shallots, sprout leaves, and an herb of your choice. Stir until sprout leaves are bright green and slightly wilted, about 3 minutes. Add salt and pepper to taste. Toss and serve.

Tuesday, November 19, 2013

Autumn Asian Greens


Asian Greens Stir-FryGreens and spring go together in most people's minds, but greens and fall? Yes indeed, and yes please!
After the hot dry days of summer, the autumn rains come, and salad greens and cooking greens return to farmers markets even more lush, sweet, and abundant than in the spring. In fact, Asian greens prefer the shorter, cooler (and pest-free!) days of autumn.

Naturally Sweeter

The first nights that dip down into the 30s signal the greens to add more sugars to the liquid in their cells. The higher concentration of sugar functions as a natural anti-freeze, lowering the temperature at which the plant cells will freeze, burst, and die. This makes the Asian greens (as well as related greens such as collards and kale) amazingly cold tolerant. They can withstand a hard frost and snow, providing us with fresh greens into November and sometimes through December. What the plant’s natural protection mechanism means for you is amazingly sweet and tasty greens--a last delicious hurrah before the growing season ends.

Interchangeable Varieties

Asian greens come in a huge array of shapes and textures--ranging from the more common bok choy and Chinese cabbage, to the less common Japanese choy known as Komatsu-na, to Chinese broccoli (gai-lan), to the emerald green tatsoi. My favorite is the tall, slender choy sum (or yu choy) with its bitter-sweet taste and yellow blossoms.
But don’t let all these varieties confuse you. They can be used interchangeably in most recipes, and no matter which you add to your favorite stir-fries, sautés, and soups, they will be delicious.
Asian greens are in the crucifer family, the superstars of good-for-you food. Cruciferous plants provide lots of vitamins A, C and K, plus tons of calcium, folic acid, beta-carotene, zinc, manganese, and magnesium. They are also low in calories and high in fiber.

Asian Greens Stir-Fry

Ingredients

3 tablespoons vegetable oil
3 garlic cloves, finely chopped
2 pounds Asian Greens, any combination, thinly sliced
1/4 teaspoon salt
1/2 teaspoon Asian sesame oil
1 teaspoon toasted sesame seeds

Instructions

  1. Wash greens, then slice the stems and leaves crosswise into 1-inch pieces. 
  2. Heat a flat-bottomed wok or heavy skillet over high heat until a drop of water evaporates instantly.
  3. Pour in the oil, swirling to coat the sides of the pan. Add garlic and stir-fry 10 seconds. Add the Asian greens and 1/4 teaspoon salt. Stir-fry 4-6 minutes, until crisp-tender. Serve drizzled with sesame oil and sprinkled with sesame seeds.

Seasonal Cook's Notes:

Of all the fall greens, Asian greens are one of the easiest to prepare. Just don’t overcook them and don’t overwhelm them with too many seasonings. After all, it's the simple choys that give life its meaning.

Monday, November 18, 2013

Weekly Events & Opportunities in Sustainable Farming & Foods

Webinar on Cooperative Models for Young Farmers

Please join the National Young Farmers Coalition and the Democracy at Work Institute on November 21th at 6pm EST for a webinar on how cooperative businesses are helping to build local food economies and support young farmers in creating new markets, reaching new customers and building sustainable, rewarding farm-based enterprises. 

Marketing for Profit: Tools for Success

November 19 or 20. Online. Farmers' Market Federation of New York is offering a series of free webinars for direct marketing farmers. Each webinar is offered twice. This first session in the series focuses on Communications Assessment: How to Say What We Mean and Mean Something, with Dave Bellso, President of DesignWorks Advertising. Registration is required.  http://www.nyfarmersmarket.com/work-shop-programs/webinars/registration.html

Introduction to Crowd Funding Webinar

November 19. Countryside Conservancy is sponsoring a free, one-hour webinar on crowd funding. Join Bob Cohen, CEO and Director of Business Assistance at Braintree Business Development Center for an overview of crowd funding and how to start your own campaign. We'll also hear from Lisa Daris of Lucky Penny Farm & Creamery, whose Kickstarter campaign raised over $11,000, exceeding their original goal and successfully launching a new product. https://attendee.gotowebinar.com/register/215946635858891010

13th Annual Iowa Organic Conference

November 17-18. Iowa City, Iowa. An event directed towards organic and conventional farmers, Extension staff, industry representatives, and students who want to learn more about science-based research in organic agriculture and practical applications for your farming system. There will be 15 workshop sessions, over 40 educational and industry exhibits on display, a film showing of “GMO-OMG” and a keynote presentation provided by Bob Quinn. Click here for more information.  http://extension.agron.iastate.edu/organicag/organicconference2013.html

Increasing Profits While Regenerating Resources

Dates from November 18th to November 21st. Locations in Sidney, Curtis, Auburn, Hastings, Scotia, Norfolk, Chadron, and Ainsworth. Seehttp://www.nebraskagrazinglands.org/ for more information, including time, location, and how to register.

Ethnic Marketing of Lamb and Mutton Webinar Series

November 19. Online. This free, four-part webinar series will provide sheep producers with the necessary skills to effectively market sheep/lamb meat to ethnic communities in their respective market areas. The series includes four live webinars, associated readings, activities, assignments, and group discussions. http://umaine.edu/livestock/sheep/ethnic-marketing-of-lamb-and-mutton/

Farm to School + Extension Webinar

November 19. In this one-hour USDA Farm to School program webinar, Julia Govis from University of Illinois Extension and Morgan Taggart from Ohio State University Extension will discuss the many ways they are supporting farm to school through the development of educational resources and curriculum. There is no registration required.  http://www.fns.usda.gov/farmtoschool/webinars

Addressing Energy Resource Concerns in Conservation Planning: Focus on Soil Health and Managing Carbon in Agroecosystems

November 20. Online. This webinar sponsored by the USDA NRCS East National Technology Support Center will explain how energy flows through agricultural systems with emphasis on the role of soil health to reduce the amount of fossil fuel required to maintain production. Webinar participants will gain an understanding of strategies that mimic natural processes and follow soil health management principles and that reduce dependency on petroleum-based inputs. http://www.conservationwebinars.net/webinars/addressing-energy-concerns-with-soil-health

NGFN Webinar: Assessment Tools for Improving Farmer Financial Skills

November 21. Online. This webinar from the National Good Food Network focuses on three assessment-centered tools and programs. First, a tool for farmer trainers themselves - to assess the strengths of the trainer's knowledge as well as assess students' knowledge at the outset and their subsequent progress. Second, how Annie's Project integrates such an assessment tool as a part of the curriculum. And third, an entry level training tool that walks farmers through farm business cash flow analysis in an approachable way. https://www2.gotomeeting.com/register/250135114

Winery Contracting Webinar

November 21. During this webinar sponsored by the University of Kentucky, participants will learn how to utilize contracts in the winery business. The webinar will cover the basics of contracting, then hear from lawyers and grape growers about the importance of contracts. Featured speaker Vicky Scharlau is the Executive Director of the Washington Association of Wine Grape Growers and will share her experience in helping work through grower-winery relationships in Washington. This webinar is geared toward winery owners and grape buyers. It will be live from 3:30pm to 4:45pm EST.  https://connect.uky.edu/e78w1so5v38/event/registration.html

Class Tracking In Quick Books: Enterprise Analysis

November 21st. 11:30am. See how the "class tracking" function can be set up in your Quick Books accounting system to isolate income and expenses for your multiple enterprises. Learn how to enter data and produce reports at the enterprise level. 

Food Hubs: Local Food 2.0 Call

November 21. Toll-free call. Orion magazine presents this free call with "From Food to Table" author Rowan Jacobsen and a panel of guest experts to discuss his research on the recent growth of food hubs and their challenges and opportunities. https://cc.readytalk.com/cc/s/registrations/new?cid=crcrd2f7yfq3

GAP Workshops

November 21. Council Bluffs. Iowa State University Extension and Outreach will hold GAP workshops this fall for farmers who sell directly to consumers and those considering sales to retail foodservices. The one-day workshops are offered as Level 1: KNOW and Level 2: SHOW. Level 1 on November 12 is training for growers who provide food to consumers through community–supported agriculture or farmers markets, or are considering retail foodservice sales. Training covers good agriculture best practices and market considerations. Level 2 on November 21 guides farmers in the development of a written farm food safety plan. http://www.extension.iastate.edu/article/good-agricultural-practices-gap-fall-workshops-scheduled

Conservation Practices: From Farm Fix-It to Farm Portfolio

November 21. Participate to gain an understanding of the components and application of a Farm Natural Resource Portfolio, and to identify new stakeholders that are reshaping the values of on-farm and off-farm conservation practices and systems. This webinar sponsored by the USDA NRCS East National Technology Support Center will introduce a unique perspective on determining conservation benefits - a Farm Natural Resource Portfolio. The portfolio contains five farm management units: farmscape, farmstead, livestock facilities, fields and pasture, and forests. Each unit contained in the farm operation is assessed with specific land management indices derived from USDA, university and industry sources. Three pilot studies will be overviewed to illustrate how index scores are determined by whom, and how conservation values differ among stakeholders including the producer. http://www.conservationwebinars.net/webinars/conservation-practices-from-farm-fix-it-to-farm-portfolio

Break Even Analysis

November 18th. 11:30am. Learn the basics of setting a break even price or deciding on a break even quantity of production.  Mark Cannella. h

Growing Up WILD

Growing Up WILD is an early childhood education program that builds on children’s sense of wonder about nature. This program invites children to explore wildlife and the world around them through a wide range of fun and engaging activities and experiences. Growing Up WILD provides an early foundation for developing positive attitudes and behaviors about nature and life-long social and academic skills. Activities are designed for children ages 3-7 years old. Thursday, November 21. 7:00-9:00pm. Benson Baptist Church, 6319 Maple Street, Omaha. To register, e-mail lindsay.rogers@nebraska.gov

Growing green energy: Poplar as a short rotation bioenergy crop

November 20th. 12pm. Presenters: Brian Stanton, Rick Stonex, Richard Shuren, and Bruce Summers from Greenwood Resources, Inc. Hybrid poplars are the fastest growing trees in the temperate zone. It is not surprising then that the United States Departments of Agriculture and Energy have identified hybrid poplar as one of the country’s most important feedstocks for the renewable transportation fuels industry. Join GreenWood Resources, Inc. and Washington State University for a one-hour webinar about using hybrid poplars as feedstock for transportation biofuels. What’s covered?: Hybrid poplar as a feedstock for cellulosic renewable fuels; Poplar hybridization and varietal selection for bioenergy; Farming practices and feedstock production; Harvesting and processing practices for short rotation poplars; The future of the renewable fuels industry using hybrid poplar. Please e-mail Nora Haider to register nora.haider@wsu.edu. Start connecting 10 minutes prior to the start time. You need a computer with internet access and speakers. At the meeting time, you can enter the meeting at this link http://breeze.wsu.edu/growinggreen/, or copy and paste the URL into your internet browser. The link will open to a login page. “Enter as guest” with your name, and business or institution and click “Enter Room”.

Legal and Financial Clinic

Thursday, November 21, Lexington. Friday, November 22nd, Fairbury. 

Transplant Production Improvement Considerations

November 19, 7:00pm – 8:30pm. Online. Explore systems to keep your transplants happy (even in the heat of summer) so they are ready to grow in top condition. To participate: Go to www.practicalfarmers.org/farminar, click the link to connect and sign in as “Guest.” Pre-registration is not required, but those who register will receive reminder emails one week and one day in advance. All upcoming and archived farminars, as well as free audio podcasts of past farminars, are also available at this link.

Landlord/Tenant Lease Workshop

Tuesday, November 19th, Weeping Water. Tuesday, November 19th, Mead. Wednesday, November 20th, Shickley. Seehttp://bit.ly/1bJwrqn for more info.

Water for Food Institute's Transdisciplinary Conversations

Wednesday, November 20th. 4:30 pm-6:00 pm. Transdisciplinary Conversations is a new series of events hosted by the Daugherty Water for Food Institute. These networking events are intended to bring together the diverse water and food research community at the University of Nebraska. RSVP Required. http://waterforfood.nebraska.edu/



Opportunities

Food Safety Modernization Act Tool Kit Available

Everyone has a role in ensuring safe food from field to fork. The Food Safety Modernization Act (FSMA) is the first major overhaul of our nation’s food safety practices since 1938, and it includes new regulations for produce farms and for facilities that process food for people to eat. It represents some big changes to our food system – and it is extremely important for the Food and Drug Administration to get these regulations right. The comment period deadline is November 22nd, 2013. The National Sustainable Agriculture Coalition has compiled a comprehensive tool kit to help organizations, farmers, and consumers respond to the FDA’s food safety regulations by the November 15th deadline. As currently written the regulations pose challenges to sustainable farmers and processors throughout the country. Speak out now! Click here for details,  http://sustainableagriculture.net/fsma/

Seed Survey

The USFSA (Food Sovereignty Alliance) has compiled a survey for farmers, gardeners, eaters, organizations and others who saves seeds to address growing concerns about the ongoing loss of biodiversity, including heritage/indigenous/naturalized crops.The information gathered from the survey will help USFSA to determine if/when/how/where we promote our own seed bank.  The survey is written in English and in Spanish, and all contact info will remain confidential. Email William at healthyfarms@gmail.com for a copy of the survey or for any questions or concerns.


Saturday, November 16, 2013

Grazing Expert Chip Hines to speak in Nebraska on December 7th

The Southeast Nebraska Grassland Association would like to invite interested NSAS members to their 15th Annual Grazing Workshop.  This year we have invited Chip Hines, nationally beloved speaker and the author of "A Time To Change", "How Did We Get It So Wrong", and "A Slantwise Guide to Prosperity".  Chip is a cattleman with a holistic view.  Chip compares current high input practices with nature's model.  To find out more about Chip Hines go to ChipHines.com or Google either Chip Hines or The Cow Trail.

     This year's event will be held at the new Amercian Legion Hall in Virginia, Nebraska (about 10 miles west of Beatrice).  The workshop will begin about 9:00 a.m. on December 7th and go through a networking supper at 6 p.m..  Lodging is available in both Beatrice and Tecumseh.  Cost for the workshop is $100 per individual.  $75 per persons from the same family, ranch or farm.  $50 for students.  Lunch and supper are included.  For more information and/or to register, contact Paul Rohrbaugh, pawneepridemeats@windstream.net



Friday, November 15, 2013

FSMA Deadline Extended to November 22nd

We are very interested in your comments on the proposed rule on produce safety and preventive controls for human food and have made every effort to encourage input since they were first published in January 2013.  Our efforts include extending the comment period twice, holding three public meetings, and visiting farms across the country. That is why we are concerned about the intermittent technical difficulties that have occurred in November with the websitehttp://www.regulations.gov, which have prevented some people from submitting comments.  We know that these difficulties are inconvenient and very frustrating.

For that reason, to ensure that everyone has the opportunity to comment, FDA is providing more time for comments on both the proposed rule on produce safety and preventive controls for human food for an additional 7 days.  This means that the close of the comment period, which was scheduled for today, November 15, will now be November 22.

We are expediting publication of a notice in the Federal Register.   You can continue to submit your comments athttp://www.regulations.gov.

We appreciate your patience and look forward to receiving your comments.

For more information on FDA's Food Safety Modernization Act, visit http://www.fda.gov/fsma.

Tuesday, November 12, 2013

Radicchio Nutrition


Grilled RadicchioI’ll never forget the simple grilled radicchio I had in Rome at a restaurant up the hill behind the Coliseum.It took me a while to realize that the soft, meltingly delicious vegetable soaked in olive oil was something I had indeed eaten before. And so have you, if you’ve ever had a mixed green salad with crunchy bits of burgundy and white leaves.                                                                  
Although a relative newcomer to local markets, people have been enjoying radicchio for millennia.  Pliny the Elder praised its healing properties, saying it could be used as a blood purifier and a sleep aid. We now know that radicchio does contain:


  • Intybin, a mild sedative and analgesic pain-killer
  • Lots of flavonoids and anthocyanins, powerful anti-inflammatory and anti-oxidants agents, which may help prevent cancer and neurological diseases
It’s true that radicchio is almost always described at a “bitter green.” But don’t let the word “bitter” put you off. It has an edge, yes, but just beneath is a sweet earthiness that quickly becomes addictive. And when radicchio is cooked, the bitterness almost disappears entirely.

Identifying Types of Radicchio

If you take a quick glance at the bountiful greens at your local market, you might easily mistake radicchio for red cabbage because the most common variety, Radicchio di Verona, makes a round head of maroon and white leaves.
But you’re also likely to find the greenish-red Radicchio di Treviso, which looks like an elongated, loose head of Belgian endive, and the Pan di Zucchero (Sugar Loaf), which is also an elongated, loose head, but of a beautiful shade of pale green. 

Radicchio Recipe Ideas

All varieties of radicchio have sturdy leaves that can be eaten raw–with just a bit of olive oil and salt–or cooked into a lovely risotto or pasta dish, or slowly braised with a beef roast or a chicken.  
Simplest of all, cut a head of radicchio in half, brush with olive oil, and grill until soft. Dressed with a drizzle of balsamic vinegar and a shaving of parmesan, you will imagine you are dining in Rome, just up the hill behind the Coliseum.

Grilled Radicchio

The slightly smoky flavor that radicchio acquires over the grill makes for a great extra layer of flavor.

Ingredients

6 heads Radicchio
10 tablespoons olive oil
Salt & freshly ground pepper

Instructions

  1. Wash the radicchio, and cut each head in half lengthwise, bisecting the core so the leaves stay attached. If the heads are large, cut again so you have quarters. Sprinkle each half or quarter liberally with olive oil, salt, and pepper, and let rest a few minutes.
  2. Cook the radicchio over medium heat, turning and brushing with a little more oil every few minutes. When they're wilted and have lost their bright red color, they’re done. You can eat them straight off the grill, or dress them up with some balsamic vinegar and shaved parmesan or pecorino before serving.

Seasonal Cook’s Notes:

When people think of grilled vegetables, they don’t often think about grilling a leafy green. But Radicchio has the texture and body needed to stand up to the dry heat of a charcoal or stovetop grill, its pleasing bitterness nicely contrasting with the mild oil used to keep it from sticking and burning.
Serves 6 as a side dish.

Monday, November 11, 2013

Weekly Events & Opportunities in Sustainable Farming & Foods

Aquaponics Farming, Energy-Saving Lighting Discussed in Farm Energy Webinar

November 12. 12 p.m. A Minnesota gardener will discuss his indoor aquaponics vegetable gardening system that produces plants such as lettuce, leafy vegetables and herbs that are raised symbiotically with the fish. The fish provide fertilizer for the plants while the plants clean the water for the fish in a closed-loop system. For more information or to register, contact Jeff Beneke, working group coordinator, (319) 273-3850jeff.beneke@uni.edu.
Organic Dry Bean Production Webinar

November 12. 1 p.m. Join eOrganic for a webinar on Organic Dry Bean Production Systems and Cultivar Choices, by Thomas Michaels, Craig Sheaffer Claire Flavin, and Hannah Swegarden of the University of Minnesota. The webinar will take place on Tuesday, November 12, 2013 at 2PM Eastern Time (1PM Central, 12PM Mountain, 11AM Pacific Time). It is free and open to the public, and advance registration is required. Participants will be able to type in questions for the speaker. http://www.extension.org/pages/69284/organic-dry-bean-production-systems-and-cultivar-choices#.UoALT3CkqAY

2013 Virtual Aquaculture Workshop

Week of November 12th. https://connect.extension.iastate.edu/freshwater

Lattice Designs

November 14th. 12pm Central. Jennifer Kling will will describe the layout and analysis of lattice field designs.  Please register in advance from the following link.

Pastured Poultry and Conservation Planning Webinar

November 12. This webinar will give participants an overview of pastured poultry operation including management techniques, facilities, challenges, and opportunities. Learn the many different considerations these producers face, how organic certification changes management, and opportunities for support from the USDA Natural Resources Conservation Service. The webinar is presented by Terrell ‘Spence’ Spencer, Farmer/Owner, Across the Creek Farm, West Fork, Arkansas. This webinar is sponsored by the USDA NRCS East and West National Technology Support Centers. http://www.conservationwebinars.net/webinars/pastured-poultry-and-conservation-planning

IOIA Webinar: Verifying Compliance to NOP Pasture Rule

November 13. This essential session for the Livestock Inspector or Reviewer will prepare participants to verify compliance with the NOP Pasture Rule. The presenter is experienced organic and biodynamic inspector Sarah Flack, of Vermont. The 200 level course, a three-hour webinar, is geared for inspectors with an understanding of livestock inspection. Participants must have approval from IOIA to sign up if they have not taken the Basic IOIA Livestock Inspection course or a 100-level Livestock Standards Webinar. http://www.ioia.net/schedule_web.html#pasture1113

Setting up a Community Chicken Flock

November 14th. 6pm Central.  With the growing interest in local food, community poultry flocks are becoming popular. Dr. Brigid McCrea at Delaware State University will be discussing things to consider when setting up a community egg production flock. 

Women-Only Farm Planning Workshop and Farm Tour

November 14. Linn, Kansas. The workshop conducted by Kansas Rural Center is free of charge. Participants are welcome to come for just the morning or just the afternoon session, or both. The morning session (9 a.m. to 11:30 a.m.) will focus on "whole farm planning" using KRC's River Friendly Farm Environmental Assessment notebook and planning tool. After lunch, the workshop will feature presentations from Kansas State University Ag Economist, Mykel Taylor on leasing and tenant agreements, and pasture and cropland leasing price ranges, as well as an update on land prices. Following Taylor will be Forrest Buhler, staff attorney for the Kansas Agricultural Mediation Service (KAMS) who will provide an overview of estate planning dos and don'ts. From 3:30 to roughly 5 p.m. there will be a tour of forage cover crops at the nearby farm of Lucinda and Sheila Stuenkel. http://kansasruralcenter.org/whole-farm-planning-workshop-for-women-only/

Behavior Based Grazing Management: A Plant-Herbivore Interaction Webinar

November 14. In this free eOrganic webinar, Dr. Darrell Emmick will address the keys of maximizing plant-herbivore interactions through behavior-based grazing management, defined as the incorporation of behavioral principles in grazing management planning to enhance animal well-being, ecosystem health, and enterprise sustainability. The webinar is free and open to the public and advance registration is required. http://www.extension.org/pages/69086

Empowering Women Veterans Conference

November 14-17. Louisville, Kentucky. The Farmer Veteran Coalition cordially invites all women who have served in the Armed Forces, are still serving, and women who are farming to participate in the 2nd Annual Empowering Women Veterans Conference. This event will focus on equipping women veterans with the business and farming tools they need to begin and achieve their entrepreneurial goals. Over 100 women will be brought together from around the country to make new friends and form community. http://www.farmvetco.org/

“Why Certified Seed?”

Fall 2013 Grassland Seminar Series. Monday, November 11th. 3:00 pm-4:00 pm. Steve Knox, secretary/manager, Nebraska Crop Improvement Association, will present “Why Certified Seed?” Free and open to the public. http://grassland.unl.edu/upcoming-seminars

Capturing Valuable Nutrients from Manure

November 15th. 1:30pm. Matching the nitrogen and phosphorus content of manure to crops needs can be a challenge. Due to the volatile nature of nitrogen in manure, often times the N:P ratio is not aligned with crop needs. Applying manure to meet the nitrogen needs often results in excess phosphorus application. This webcast is the first in a series of 3 webcasts that will provide information on: the need to capture nutrients for recycling off-farm, global phosphorus supplies, and technologies that are being used on-farm to capture nitrogen and phosphorus from manure.  

"The Keystone Pipeline: Observations on geology, society, and the Nebraska Geological Survey."

SNR Research Seminar - Matt Joeckel. Wednesday, November 13th. 3:30 pm-4:30 pm. Dr. Matt Joeckel, Professor and Research Geologist in the Conservation and Survey Division at the School of Natural Resources will present a seminar entitled "The Keystone Pipeline: Observations on geology, society, and the Nebraska Geological Survey." http://snr.unl.edu/aboutus/when/seminarseries.asp?seminarseriesid=22#seminar10

Legal and Financial Clinic

Thursday, November 14th. North Platte. Thursday, November 14. Norfolk. Friday, November 15. Valentine. Call the Farm Hotline at 800-464-0258 to sign up. 

Farminar: Efficient Crop Marketing and Distribution of Local Foods

Tuesday, November 12th. Ready to explore a new distribution business to help increase efficiency and amount of local food available in nearby communities? Learn from an established local food distributor now entering its seventh year, hear an Iowa beginning farmer’s vision for her food distribution company, and then listen as the two discuss considerations when creating a local food delivery business. To participate: Go to www.practicalfarmers.org/farminar

Cover Crops Field Day

Thursday, November 14. Stanton, IA. Looking to learn more about cover crops? Want to see cover crops which were flown into a standing crop or drilled this fall? Looking to learn about more advanced cover cropping ideas? Attend a Practical Farmers of Iowa and Iowa Learning Farms field days this fall.  Events are free to attend and a meal is included. View cover crops and hear about ways to improve your success with cover crops and why they are so important for our farms. Contact Erica Andorf with Practical Farmers of Iowa at 515-232-5661 or Liz Juchems at 515-294-5429 with Iowa Learning Farms for more information.




Opportunities

Food Safety Modernization Act Tool Kit Available

Everyone has a role in ensuring safe food from field to fork. The Food Safety Modernization Act (FSMA) is the first major overhaul of our nation’s food safety practices since 1938, and it includes new regulations for produce farms and for facilities that process food for people to eat. It represents some big changes to our food system – and it is extremely important for the Food and Drug Administration to get these regulations right. The comment period deadline is November 15, 2013. The National Sustainable Agriculture Coalition has compiled a comprehensive tool kit to help organizations, farmers, and consumers respond to the FDA’s food safety regulations by the November 15th deadline. As currently written the regulations pose challenges to sustainable farmers and processors throughout the country. Speak out now! Click here for details,  http://sustainableagriculture.net/fsma/

Seed Survey

The USFSA (Food Sovereignty Alliance) has compiled a survey for farmers, gardeners, eaters, organizations and others who saves seeds to address growing concerns about the ongoing loss of biodiversity, including heritage/indigenous/naturalized crops.The information gathered from the survey will help USFSA to determine if/when/how/where we promote our own seed bank.  The survey is written in English and in Spanish, and all contact info will remain confidential. Email William at healthyfarms@gmail.com for a copy of the survey or for any questions or concerns.


Portable Grain Dryer

Does anyone have a portable grain dryer to sell or lease? I  found on the internet a grain chief dryer of about 250 bu capacity with LP heat. The ad was two years old.   Something like that.  I have 1300 bu of millet to dry down. Thanks.  Carl B. Engstrom 402-327-9936

Live Goose Wanted

I have a friend wanting a goose (no particular breed, preferably female) to join her male for a companion on her farm north of Denton. She has had the male for about 8 years (lost the 2 others that she had). Amber, adhollmann@gmail.com

Seeking Land Options

As another growing season ends, two farmers are graduating from the Community CROPS' training farm at Prairie Pines. Both Carla Stormberg and Mohamed Jalloh have been farming for the last three years and are looking to find land to continue their operations on. Both grow vegetables for restaurants, grocery stores and other speciality markets in the Lincoln area.  Carla and Mohamed are interested in renting 1/4 an acre or more of crop land 10-20 minutes out side of Lincoln. They both live on the north-west side of town and are interested in places between Lincoln and Raymond, Emerald or Denton. Please contact them directly at their emails (carlastormberg@gmail.com and lamaemjay@yahoo.com) if you know of land option that might be a good fit for them.

Non GMO Yellow Corn for Sale

I have approximately 9,000 bushels of Non GMO yellow corn for sale.  This should be ready to harvest the last week of October.  I don't have storage or a truck to haul it, so I need some buyers who can come and get it as it is harvested.  This field is south of Utica.  Email me,  cherylrrichter@gmail.com or call 402-617-1718.

Alfalfa & Straw Needed

I want to buy 18 alfalfa bales (4th cutting) and 12 straw bales. I also require delivery, because I don't have a trailer and thus couldn't pick them up. If anyone can help, please give me a call at 402-217-2797. Dan Hromas

Land Pride 1572 Disc

I have one for sale.  Little used and stored inside. Myrna Brown. mbrown@abbnebraska.com

Head-gate & Mulch-Layer Needed

Friends:I am looking for a couple of items for our operation.  I'd appreciate if anyone knows of the following that might be for sale in the region, in good working order:1.  Head-gate for working cattle. 2.  Mulch-layer, towed behind tractor for laying plastic mulch for planting beds. Merlin Friesen, friesenfarm@yahoo.com





Upcoming

13th Annual Iowa Organic Conference

November 17-18. Iowa City, Iowa. An event directed towards organic and conventional farmers, Extension staff, industry representatives, and students who want to learn more about science-based research in organic agriculture and practical applications for your farming system. There will be 15 workshop sessions, over 40 educational and industry exhibits on display, a film showing of “GMO-OMG” and a keynote presentation provided by Bob Quinn. Click here for more information.  http://extension.agron.iastate.edu/organicag/organicconference2013.html

Increasing Profits While Regenerating Resources

Dates from November 18th to November 21st. Locations in Sidney, Curtis, Auburn, Hastings, Scotia, Norfolk, Chadron, and Ainsworth. Seehttp://www.nebraskagrazinglands.org/ for more information, including time, location, and how to register.