Well-seasoned foodies might find Sunday’s, NY Times article, In Pursuit of Farm Fresh Flavor, somewhat (excuse the pun) ”behind the times.” The article’s basic theses were that local is the new organic, people like feeling connected to their food and farmer, and that those same people are hesitant to pay more for organic/local food.
Yep. I’ve read that all before. (I’ve even written that all before, as have many other food bloggers and writers.)
The article did, however, indirectly point out one interesting trend, which was summed up by Southampton resident, Sandra Fox’s comment: “If you live [in the Northeast] you know that the supermarket is for winter.”
It seems that local food enthusiasts get more complacent about where their food comes from once the weather gets cold. As the farmers markets close up shop and the CSA season ends, the overwhelming urge is to grit one’s teeth and return to the supermarket’s fluorescent haze and the waxy produce from far away lands.
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I’m in a bit of an end-of-summer slump, and I don’t think I’m alone here. It’s that time after all my big summer plans have fallen into the past tense, and just before the spicy pumpkin pie/back-to-school excitement kicks in. The whole world seems slightly slowed down, like it’s spending all of its energy clinging to those last warm drops of summer sun. My refridgerator only adds to the problem.
Don’t get me wrong - summer isn’t over yet. The farmers’ markets are still bursting with indecently red tomatoes, cucumbers, and the last of summer’s sweet corn. But slowly, as the shadows of early fall begin to creep in, the harvest - and my mood - is changing. Soon, the flamboyant crops of summer will give way to autumn’s humble root vegetables. Soon, I’ll want to curl up into blankets and eat bowls filled with noodles and hibernate for a while.
As an antidote to my approaching fall melancholy, I’ve posted a recipe for “End of Summer Beets,” which I think captures the warmth and wealth of summer while embracing what’s to come. I’d love to hear your ideas for cooking beets (as they currently take up half the space in my vegetable drawer) as well as how you transition gracefully into fall.
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I’m like a kid in a candy store these days at the farmer’s market. Living on the northeast gives us only a few blessed months of amazing local variety. Making jam is a great way to literally preserve these fresh summer flavors for at least a few weeks. I posted an easy recipe over on Jewcy’s The Daily Shvitz, where I write regularly about food. If you so desire, you can use pectin to preseve it longer than a few weeks in the fridge, or do some research on other canning methods. Whatever your method, don’t be afraid of the sugar — jam is sweet like the summer.
There is a farmer’s market that is set up every Wednesday, and now that I no longer am a member of a CSA, I try t
o visit this market weekly. It’s a nice break in the afternoon, and it’s exciting to see what is available and to think ahead to plan my meals. I discovered two years ago how much I like patty pan squash, and for some reason it isn’t being sold in my supermarket. So, I was very excited a few weeks ago when I saw it at the farmer’s market! It’s easy to prepare it - just steam them in a pot of water until it gets soft. It’s a delicious summer squash.
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These days, you can’t toss an organic pomegrante drink in New York City without hitting someone gushing about “farming.” People are joining CSAs, flocking to the farmer’s markets, and insisting that their restaurants and supermarkets carry free range eggs and meat. Heck, even Farm Aid is coming to NYC this year! (As someone who coordinates CSAs for a living, this makes me swoon a little.)
But even with our newfound city-folk expertise on all things sustainable agriculture, most New Yorkers would be surprised to meet a farmer like Farmer John.
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As the mark-up of the 2007 Farm Bill begins–the first two of six House sub-committees completed their mark-up of the Bill last week– I will be posting a series of updates about the Farm Bill, as I spend the summer in the thick of things interning for a national coalition working to create a Farm Bill that promotes healthy and local foods.
But first, a shameless plug: as part of the Community Food Security Coalition’s work, I am helping to organize a sign-on letter in support of these Healthy Priorities, which will be submitted to the leadership of the Senate Agriculture Committee this week as part of a Dear Colleague letter from Senators Feingold and Brown.
If you are involved with an organization that is related to food, agriculture, youth, communities, farms, public health, or really any area that understands the importance of what we put into our bodies and how our tax money is used, please support of the inclusion of initiatives to ensure access to fresh, healthy and local foods for all communities in the 2007 Farm Bill by signing your organization on to the letter to the leadership of the Senate Agriculture Committee.
PLEASE email me to sign on to the letter. For more information about the issues and efforts, visit CFSC’s Farm Bill policy page. Read more »
Recently, a friend asked me if I was a foodie, a question which caught me thinking quite a while for an accurate response. “Well, I used to be” was the only thing I could think of. Reflecting back on that answer, I found myself questioning what and how I eat and how that differs from what one many think of when they think of a foodie.
Typically your average culinary fan tends to place a high value on taste and other palate-based pleasures. Different tastes and cuisines are prized and much is made of importance of the finest ingredients. Star chefs, award-winning cookbooks, and the finest tools become things to live for. But, I like food. I like to eat good food. What makes me feel that I am different that this? I pondered this and came to the conclusion that perspective was key.
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I spent an amazing afternoon at the Monterey Bay Aquarium on Tuesday. The Aquarium’s mission is to “inspire conservation of the oceans” and they do, in part because of their location on Monterey Bay: after you’ve gazed at the 40′ high “Kelp Forest” exhibit, and watched fish nibble something tasty off the kelp leaves, and watched a school of mackerel follow itself around in circles like an undulating lava lamp — you can look out of the huge windows at the ocean, right there, and think, ‘all of this is going on, right now, right out there.’
Fish. It bothers me when people say, “I’m a vegetarian, but I eat fish.” I think vegetarian ought to be restored to its hardcore origins: no animals, period. Fish are just as much animals as chickens or cows — but somehow they get put in another category? And in kosher terms they also end up in a third column: fish is parve, you have have it with milk or meat because it is technically neither. Huh? Tell that to a self-respecting tuna! I think fish is worth paying a lot more attention to, and, incidentally, the Monterey Bay Aquarium has some tips for how to do just that.
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It’s that time of year again - CSA fever is in the air! I was a proud member of the local CSA in my neighborhood last year. Since the farmer didn’t allow for half shares, I split my vegetable share with another woman in my community and split the fruit share with a friend. Although, during the numerous heat waves last year it was a bit of shlep bringing all the produce back to my apartment, as my partner and I would alternate weekly doing the pick ups. Despite that, I greatly enjoyed this new experience. It encouraged me to try new vegetables and learn to appreciate seasonal fruit. A few particular vegetables which were new to me were kale, bok choy, and beets. I never really tried beets before, and now I really enjoy their sweet taste - and you got to love that color!
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I picked up the program guide at the San Francisco JCC this afternoon, and enjoyed seeing something I’d never seen or heard of before: the JCC is hosting farmer’s markets before several holidays, including Passover, Shavuot and Sukkot!
For Shavuot, the catalogue reads:
“Celebrate Shavuot with organic produce from the JCCSF’s Farmers’ Market - a new holiday tradition at the JCCSF! Northern California farmers bring their bounty to the Pottruck Family Atrium to help you prepare for your family feast.”
I’m curious about who the farmer’s are, and the logistics of a “one-time” (or at least, irregular) market vs. a regular location from the vendors end. But I guess they’ve got it figured out. Short of hosting a CSA, which is a more permanent undertaking for JCCs, I think the idea of the farmer’s market, tied to special occasions (where you’re likely to be buying celebration food) is quite lovely. How wonderful!
