By Analiese Paik

The season for sweet, Gulf of Maine shrimp is here but a lot has changed since last year. Quotas set by the the Atlantic States Marine Fisheries Commission have been reduced by 50% to 2,000 metric tons this season, thereby creating tight supplies and higher prices. Such quotas are necessary to avoid overfishing and possible depletion of fish stocks. Tom Pennimon of Pemaquid Lobster & Seafood spoke with me today from a shrimp boat in New Harbor, Mass. saying that they’d caught over 1,500 pounds today, but due to such a drastic reduction in supply, Pemaquid will be selling shrimp for three weeks only in Connecticut.

Pemaquid is a vendor at the Winter Farmers’ Market at Norfield Grange and will be selling fresh whole Maine shrimp with the shell and head on for $2.50-$3.00 a pound, perhaps some with the heads off, and shelled (meat only) for 8.99 a pound for three Saturdays only – February 11, 18 and 25. The best value by far is shrimp with the shell and head on. Cooking the shrimp intact gives it  much better flavor and texture too. If your eaters refuse to deal with whole shrimp, peel and dehead the shrimp yourself and save the shells for shrimp stock. They freeze well.

Cook these sweet and petite, seasonal delicacies briefly in highly salted water (no other seasonings please!) until they’re just firm, then crowd around the table for a feast. Add a simple farmers’ market salad and a fresh loaf of bread and you have a meal. This season I’m going to try gently poaching the shrimp both in a mild and infused olive oil from Olivette. I’m concerned that any assertive flavors will overpower the shrimp, so this is an experiment. A few recipes can be found on Pemaquid’s website. How do you cook your Maine shrimp?

Agriculture Commissioner Reviczky Announces New Farmland Restoration Program

State Bond Commission Approves $5 Million to Return Farmland to Production

Agriculture Commissioner Steven K. Reviczky announced today that the State Bond Commission approved $5,000,000 in funding on Monday for the Connecticut Department of Agriculture’s new Farmland Restoration Program. Authorized by Public Act 11-1, this voluntary program provides matching grants of up to $20,000 for restoration activities that increase the state’s farmland resource base for agriculture, with an emphasis on prime and important farmland soils and on human and livestock food production. It is expected that the program will be able to work with over 250 farms.

“Connecticut’s agricultural sector is a critical component of the state’s history and our economy, and we are committed to supporting efforts to preserve, protect and restore our farms,” said Governor Malloy. “Over the past year we have worked hard to strengthen our economy, adding more than 9,000 jobs in the state in the last 13 months.  Investing in our farms and dairies and expanding their potential is part of Connecticut’s economic recovery, and highlights our respect for our agricultural heritage.”

Commissioner Reviczky explained that a conservation plan or Farmland Restoration Program plan is required for participation in the new program.  Conservation plans are prepared by the USDA Natural Resource Conservation Service (NRCS), while Farmland Restoration Program plans are prepared with assistance from the North Central Conservation District (NCCD) or other approved entities.

“Interested, eligible farmers should first submit an application to the Connecticut Department of Agriculture,” said Commissioner Reviczky.  “We will evaluate the proposals and notify applicants of acceptance or rejection.  In the case of acceptance, we will then ask the applicants to contact the NRCS or NCCD for help preparing the appropriate conservation or restoration plan needed.”  Approved funded applicants will have one year to complete the plan treatments.

The Department of Agriculture will give priority to projects targeting production of fruits and vegetables.  The agency will consider livestock, livestock feed, and support production second, with tertiary consideration given to other uses based on land use and acreage to be restored for agricultural production.

Farmers can use the grants for a variety of restoration treatments, including clearing and removal of trees, stumps, stones, and brush to create or restore agricultural use; installation of resource protection barriers to protect crop fields on restoration areas; restoration of shellfish beds or aquaculture ponds; and removal of invasive plants and hedgerow management for reclamation of overgrown fields, pastures, and meadows.

“This program is another component of our long-range plan to grow sustainable agriculture here in Connecticut,” said Commissioner Reviczky.  “These grants will help reestablish the productive use of our state’s prime and important agricultural lands while providing farmers an opportunity to enhance their businesses through increased production.  That, in turn, will add jobs and contribute to the state’s economic growth.”

More information about the Farmland Restoration Program, including a program overview, application form, and checklist, is available on the Connecticut Department of Agriculture’s website, www.CTGrown.gov (click on “Programs and Services”), or by calling 860-713-2511.

By the Staff Writers of OnlineColleges.net

Like Cypher enjoying a juicy steak in The Matrix, ignorance is bliss when it comes to our food. For years we have been eating products without knowing where they came from, how they were grown (or created), or how they got to us. But lately it has been really hard to stay ignorant. Michael Pollan and Food, Inc. have shown us the ugly truth of how unsustainable and unhealthy our food practices are. College campuses, historically on the forefront of social change, are leading the way toward a greener America. Of the many schools across the country enacting some kind of green activities, here are 10 colleges growing their own food.

1. College of the Atlantic In 1999, two COA alumni donated a 73-acre farm to the school. Since then, Beech Hill Farm has been providing the campus with fresh, organic produce while educating the community on sustainable farming. Atlantic students can conduct their own studies or final projects on the farm, or spend classes in organic gardening on its six acres of certified-organic farming land. At the Beech Hill farm stand you’ll find plenty of fresh veggies like artichokes, herbs, and carrots to stock your dorm-room fridge.
2. Green Mountain College They don’t call it Green Mountain for nothing. At this liberal arts school in Vermont, students come to Cerridwen Farm to learn how to harvest hay without tractors, drive oxen, butcher livestock, and shear sheep, not to mention grow organic produce. Food growing began at Green Mountain in 1997 with a half-acre garden, but today the four-acre farm provides food for the campus dining halls and reuses food waste from the very same halls as compost to grow more produce. The farm also produces its own pickles, eggs, honey, and coming soon, milk.
3. Saint Joseph’s College of Maine Here on the shores of Sebago Lake in Standish, students are tackling the issue of sustainability on two different fronts. Their one-acre garden was started in 2008 to contribute food to both the school cafeteria and Catherine’s Cupboard, St. Joe’s food pantry. The farm also raises turkeys, chickens, and sheep. To keep the dining halls supplied with fresh bok choy, herbs, radishes, and peas through the New England winters, the school grew vegetables in two “hoop houses” and in the basement of the marketing building under grow lights.
4. Deep Springs College Very little of the college experience at Deep Springs is typical. The student body is 26 men (although women will soon be admitted for the first time). This school in the California desert was founded in 1917 to make young men well-rounded citizens, with manual labor supplementing their academics. Today the school grows 350 tons of pesticide-free alfalfa, most of which it feeds to its 300 head of cattle that are herded by student cowboys. The men also work the school’s garden and farm, tending a fruit orchard, a greenhouse, 100 rows of vegetables, and a chicken coop.
5. Wilson College The Fulton Center for Sustainable Living is the heart of green activity at Wilson College in Pennsylvania. The Fulton Farm covers seven acres and is devoted to environmental sustainability. That means no pesticides or fertilizers and minimal use of non-renewables. Like many schools, Wilson participates in a CSA (community supported agriculture) to train locals about green farming and provide them with organic food options. The farm also supplies the dining hall on campus with whatever crops are in season. Cherry tomatoes are a particular student favorite.
6. Duke University Duke is a newcomer to campus agriculture, but its first year was a very successful one. Students built the project from the ground up around the slogan “One Year, One Acre.” The year was 2011, and the one acre produced 5,000 pounds of produce. Volunteer students did it all with only one piece of machinery: a rototiller that they plan to stop using as they strive to become even more eco-friendly. As it is, they use no harsh chemicals on their crops, which they grow year-round. There are leafy greens in the spring, tomatoes and watermelon in the summer, and pumpkins and acorn squash in the fall before they move the operation into the hoop house for the winter.
7. Warren Wilson College Warren Wilson has been green since before Al Gore was a twinkle in his father’s eye. Students from the school have run a farm in the Swannanoa Valley of North Carolina since 1894. The crops rotate among alfalfa, corn, soybeans, and grains that are fed to the farm’s hogs and chickens. They also boast 100% grass-fed cattle. On campus, students tend a three-acre organic garden of veggies, fruits, and flowers, plus an apple orchard and three hoop houses, with the help of two Belgian workhorses. Because the school requires 15 hours of campus service per week, the garden is never short of workers.
8. Berea College Berea is another college that has been growing food for more than a century. A 1.5-acre garden was set up on campus way back in 1871. Over the years, tobacco was dropped as a crop, the garden expanded to five acres, and in 1998 it became fully organic. Today the main crops are mushrooms, herbs, greens, and honey. For a small fee, members of the community can rent plots in the garden to grow their own food. On the nearly 500-acre Berea College Farm, students raise corn, soybeans, wheat, grass, turnips, and hay, which is used to feed the cattle, goats, and pigs the farm also houses.
9. Cornell University The Dilmun Hill Student Farm has been Cornell’s place for sustainable, organic farming for more than 10 years. Student volunteers seek to engage the student body with the farm as much as possible, putting on work parties so that students can try their hands at farming, and by providing Cornell Dining with fresh produce at certain times of the year. Cornell also produces food in the lab through its hydroponics and aquaponics programs. Working with a local high school, a professor from Cornell oversees the growth of up to 8,000 pounds of tilapia grown through sustainable aquaculture methods.
10. Rutgers University At five acres, Rutgers claims to have the largest organic student-run farm in the country. That’s not really the case, but it’s no lie that sustainability is alive and well at Rutgers. The farm was started in 1993 as a CSA operation.
    Students grow everything from chard, kale, fennel, and eggplant to herbs like catnip, chamomile, and chives. Much of the farm’s produce is donated to low-income families and charities. Under the Garden of Eden campaign, students involved with the farm spread the message of organic food on campus. Each Wednesday, lettuce grown by students is available for purchase in the Neilson Dining Hall.

Editor’s Note: This article was submitted for publication by the staff writers of OnlineColleges.net. What schools do you know who grow their own food? There are several in CT!

By Analiese Paik

Tea and honey, a lovely combination.

Thank you to all our readers and MamaCat’s Q. Tea fans who participated in our tea giveaway in honor of National Hot Tea Month. We enjoyed reading all your comments below!

And the winners are…

Andrea W and Karen N! Congratulations to Andrea and Karen, who each won a free sampler pack of organic, herbal teas from MamaCat’s Q. Tea just for commenting on our blog! Each winner will be mailed a sampler pack containing a mix of of Amber Maharani, Casablanca Mist, Emerald Wonderland, Golden Slumbers and Ruby Slippers teas.

Click here to learn more about Mamacat’s Q. Teas and their sister company, Babycat Milkbar, where the full line of herbal teas can be enjoyed hot or cold with a local, artisan treat.

Be sure to subscribe to our award-winning e-newsletter to receive exclusive offers  and promotions along with a weekly news digest. To subscribe, just use the sign up box to your left. Our next giveaway exclusively for our email subscribers will be two $50 Mohegan Sun gift certificates good for shopping, dining and entertainment at the luxurious hotel at Mohegan Sun, Elemis Spa and Mohegan Sun’s Mobil gas station & Convenience Store.

12 Responses to “Celebrating National Hot Tea Month with an Organic, Herbal Tea Giveway”

1. LisaB Says:
   January 17th, 2012 at 12:26 pm editI enjoy tea on lazy weekend afternoons, especially in the winter.
2. Susan D’Amato Says:
   January 18th, 2012 at 10:10 am editI would really really like to *love*tea and drink it more frequently.
3. Jayne Dunn Says:
   January 21st, 2012 at 4:22 am editI drink only organic tea; greens are my favorite. Try for 5-6 cups a day. I believe this is an investment in a healthy future.
4. JudiC Says:
   January 21st, 2012 at 8:06 am editTea means love in our house. I share a cup with my children before school and they request soothing herbal teas at night before bed. It is a special treat that gives us a few quiet moments to share what’s on your mind or just time to sit and relax together.
5. phyllis herman Says:
   January 21st, 2012 at 8:58 am editWhat could be better than a steaming cup of herbal tea in my cozy kitchen after a trek through the snow?
6. Brian Harris Says:
   January 21st, 2012 at 10:28 am editI start my Mornings With organic Assum. So i can be energized for the day. But When Im done and need a sweet pick me up My Herbal Teas beat Juice every day
7. GigiB. Says:
   January 21st, 2012 at 10:29 am editI start my day by having a cup of herb tea.I feel it gives me a healthy and fresh start each day. I also hold my “Reiki”hands over each cup of tea as a way to bless it and”Reiki it” Angelic Reiki Blessings in Love and Light Gigi
8. AndreaW Says:
   January 21st, 2012 at 11:36 am editI enjoy a hot cup of tea, on a chilly winter eve.
9. Rena Paris Says:
   January 22nd, 2012 at 5:44 pm editDrinking organic herbal teas makes me feel like I’m doing something wonderful for myself while I’m pregnant… for both my body and my mind!
10. Karen Says:
    January 24th, 2012 at 10:11 am editTea is such a civilized way to confront the insanity of the day; from the calming ritual of preparing it, to the sensory experience of sipping and savoring it. My HS daughter and I have a standing date for a cup of herbal tea while we watch Glee on Tuesday Nights. And I’m delighted she’s already been indoctrinated into the serenity of the tea world as a mere teen!
11. Pam Says:
    January 25th, 2012 at 12:06 pm editI found your web site via a regular email that I receive from Fairfield Green Food Guide.

    My daughter moved from CT to Portland, OR a year ago because she believes so strongly in sustainablility and organic farming. When she was here for the holiday she mentioned finding Chamomile tea very relaxing, so when I found your website (and the “free shipping during January was the clincher!) I decided it was a perfect impromptu gift to send her.

    I really miss her and have hinted strongly that she move back East….Perhaps the availability of your tea will change her mind!

12. Ronda Says:
    January 27th, 2012 at 4:04 pm editEnjoyed your Babycat Milkbar in Wilton Center. I encourage others to visit!

By Betsy Keller, MS, RD

In the summer of 1996, my first child was born, TWA flight 800 crashed into the Atlantic Ocean and genetically engineered ingredients were introduced into our food supply.  I was too distracted by the birth of my first child and the tragic CNN images to be aware that genetically modified organisms (GMOs) were approved for the Flavr Savr tomato and being introduced indirectly into my breast milk.

Where’s the GMO?  The New Label Game

I am a registered dietitian and have spent countless hours teaching the workshop “How to Read a Food Label.”   It is inconceivable that I never once included information on GMO ingredients in my lectures.  There is a simple explanation for this-GMO ingredients are not listed on food labels. I did not become aware of the controversial issues surrounding GMOs until I purposefully became involved in the green food movement.

WHAT- GMOs can be simply explained as plants that contain genes transferred into their DNA from another living organism. Plant genes can be changed with DNA taken from bacteria, viruses, insects and animals.For example, genes from an arctic flounder which has an “antifreeze” property can be placed into a tomato to prevent frost damage.  I wonder what Watson and Crick would have thought about their DNA research being used to scientifically alter the world’s food supply 50 years later.

WHO- Four major players-Monsanto, DuPont, Dow, Bayer, and Syngenta – lead the way with bioengineering and marketing of four principal GM crops –soybeans, corn, rice canola and cottonseed.

WHY-These companies manipulated plants to either resist herbicides (like Monsanto’s RoundUp) or produce their own internal pesticides to protect against pests. The claims and chief selling points have been and remain, despite growing evidence to the contrary,  that GMO crops require fewer chemicals while producing a greater yield.

WHERE- As my son was growing into a young man, GMO crops were multiplying exponentially and being processed into several hidden ingredients used in packaged foods.  According to the Institute for Responsible Technology, GMO crops in the U.S. include soy (91%), cotton (88%), canola (88%), corn (85%), Hawaiian papaya (more than 50%), zucchini and yellow squash (small amount), and tobacco (Quest® brand). About half of the sugar beets grown for sugar in 2008 were GM and current projections are that about 90% grown in 2009 will be GM. The GM potatoes and tomatoes were taken off the market.

NO TRANSPARENCY – Today, at least one GMO ingredient is found in 90% of packaged food products in US grocery stores, but you’d never know it because they aren’t labeled. Despite efforts to pass state or federal mandatory GMO labeling laws, none have succeeded. Just yesterday California failed to pass legislation mandating the labeling of GE salmon.

UNFETTERED GROWTH -The majority of GMO corn and soy is routinely fed to farm animals and studies show that GMO material can appear in the resulting food products. In addition, GMO wheat and vegetables are being developed.

Issues

Change in DNA- Like other novel ingredients such as Trans fats, it has taken decades to realize they may be harmful to our health.  Change to DNA may ultimately affect the organism (humans included) in ways that scientists may not be able to predict.

Allergies- Many genes being introduced into GMO plants have not been part of the food supply so we may not know if they cause allergies. In one case, soy beans blended with a gene from a Brazil nut caused allergic reactions.

Change in gut bacteria- Preliminary studies show unexpected changes in gut bacteria in animals fed GMO feed.

Genetic Pollution - Genes engineered into plants can be transferred to other plant species, and seed and pollen can drift to non-GE farms, thereby contaminating them. The introduction of GMOs into complex ecosystems, like our oceans, may bring effects that we can’t predict or control. The USDA approved a strain of Monsanto’s GMO sweet corn that will be incorporated into the food supply with no ability to track safety. Chances are this corn is being planted this season in our state and will be sold to you as fresh ears of corn this summer.

GMO Crops Show Resistance- As weeds adapt to herbicides systematically sprayed on them, they develop resistance and evolve into what are called “super weeds.” With the rise of Round-Up resistant ‘super weeds’ the company is simply telling farmers to go on the offense and spray even more potent toxic herbicides. New generation GM corn varieties are being created to resist not only Round-Up, but older more toxic herbicides that fell out of use but are now being reintroduced to fight off super weeds.

More pesticide use- a next generation GMO corn from Dow has been created to better resist the poisonous herbicide 2, 4-D, a key ingredient from Agent Orange used to defoliate forests and croplands in the Vietnam War. While the USDA tries to assure the public that 2, 4-D is safe, scientists have raised serious concerns about its effects on human health including increased cancer risks especially for soft tissue sarcoma and malignant lymphoma. According to the Cornucopia Institute, the approval of a crop resistant to 2, 4-D will cause an exponential increase in use of the herbicides.

What do the Europeans and Peruvians understand that we don’t? In Europe, GMO labeling laws first came into effect in 1997 and were updated in 2004 to include all food products that utilize GMOs during any point in their production. GMO crops have been rejected by consumers in Europe, possibly due to balanced media coverage of the including health issues. In Europe, at least 174 regions, more than 4,500 councils and local governments have declared themselves GMO free. Peru recently declared a 10-year ban on genetically modified foods.

FDA and GMO- Two acronyms to be wary of.

In 1992, the FDA declared that GMO food ingredients need not be labeled based on industry sponsored research showing that GMO ingredients are nutritionally equivalent to non-GMOs.

The FDA did not conduct its own research or hire third party researchers and to this day continues to rely on GMO industry findings. One Monsanto study involved a nutritional analysis of non-GMO soybeans vs. GMO “Roundup Ready” soybeans, which were created to be resistant to Monsanto’s “Roundup” herbicide. The nutritional content of the two soybeans were found to be similar in composition and amount. It’s important to remember that there are 1000’s of plant substances we are still unaware of that protect our health  (i.e polyphenols – more than 8,000- were discovered in the last 20 years).  We need to look beyond the Dietary Reference Intakes on food labels – established originally as the RDA for only 30 + nutrients in 1941- by the Institute of Medicine as a baseline to determine good nutrition for our armed forces. http://fnic.nal.usda.gov/nal_display/index.php?info_center=4&tax_level=3&tax_subject=256&topic_id=1342&level3_id=5140

We are Confused-A recently published Neilson Survey of global healthy eating trends, found that 6 out of 10 people in the US don’t understand why a food is healthy or not. Interesting to note that three of the top five foods purchased for their apparent health benefits – whole grains, bread fortified with calcium, and yogurt with probiotics – all contain GMOs in some form or another.

Consumers are being encouraged to move away from packaged, processed food products and get back to the basics – preparing meals at home from scratch with fresh ingredients. But that advice becomes a labeling Tower of Babel as even basic ingredients will contain GMOs unless the product is Certified Organic.  Even then,  a small amount of non-organic ingredients are allowed in organic foods.

What can you do?

Educate yourself and avoid GMOs in your diet using these resources:

A GMO  primer by Analiese Paik, founder and editor of the Fairfield Green Food Guide

The Institute for Responsible Technology- Founded in 2003 by international author and GMO expert Jeffrey Smith, IRT has worked in more than 30 countries on 6 continents, and is credited with improving government policies and influencing consumer-buying  http://www.responsibletechnology.org/ Smith’s Campaign for Healthier Eating in America is designed to “end the genetic engineering of our food supply quickly” through consumer rejection rather than through “politics and government.” IRT’s Executive Directory, Jeffrey Smith, will be the keynote speaker and a workshop leader at CT NOFA’s annual winter conference on March 3. Click her for more information and to RSVP.

The Center for Food Safety – works to protect human health and the environment by curbing the proliferation of harmful food production technologies and by promoting organic and other forms of sustainable agriculture. Their recent claim to fame- a California court case halting the planting of GMO alfalfa.  Monsanto appealed twice and lost. http://truefoodnow.org/about/. Join the CFS effort and link here- http://salsa3.salsalabs.com/o/1881/p/dia/action/public/?action_KEY=5440

Read Food Labels- Ignore marketing hype and look for three items on the package label- the nutrition label, the ingredient list and the certified organic logo. Take a mental picture of your pantry- the canola oil, the soy lecithin in every bakery product…all from soy crops, 80% of which are GMO.Whole Foods Market and 365 brands are non-GMO and all of Trader Joe’s store brand products are Non-GMO! According to Jeffrey Smith, founder of the Institute for Responsible Technology, the 5-digit PLU code on produce does not tell you what is genetically modified or natural. This can now be classified as an urban legend. http://www.responsibletechnology.org/blog/24

Check out the Non-GMO Shopping Guide-http://www.nongmoshoppingguide.com/

Email a letter- Write your legislators and encourage them to support laws and policies that protect our food supply from GMO industry pressure. A group of Connecticut legislators will be once again be introducing legislation mandating package labeling of products containing GMOs. According to the Institute for Responsible Technology, the industry pressured USDA to let GMO products pass as organic. During the public comment period, the USDA received more than 275,000 angry letters from citizens. Thanks to this public protest, GMO products cannot be labeled organic.

Join the Pro-Labeling Movement-A pro-labeling movement has been gaining momentum and a coalition of sustainable-food NGOs and organic businesses has launched a campaign to raise awareness both at the government level and publicly to support GMO food labeling.  Major print and broadcast media-CNN, Time and Grist- have taken on the topic and are helping to raise awareness about GMO content in foods and halt Monsanto’s monopoly on seed crops. Gary Hirshberg recently stepped down from his position as CEO of Stonyfield Farm to lead the Just Label It campaign. Join the CFS effort and link here- http://salsa3.salsalabs.com/o/1881/p/dia/action/public/?action_KEY=5440

Food Democracy Now (from website)- On January 31 (today!), family farmers will take part in the first phase of a court case filed to protect farmers from genetic trespass by Monsanto’s GMO seed, which contaminates organic and non-GMO farmer’s crops and opens them up to abusive lawsuits.

“Like” and follow tweets by Adam Eidinger, the GMO protest poster child who organized last October’s a 100 person, 313 mile “Right2Know March” from New York City to the White House for federally mandated GMO food labeling.  On January 24, 2012 he presented to Monsanto officers and shareholders a proposal to create a study of “material financial risks or operational impacts” associated with its chemical products and genetically modified organisms (GMOs). http://www.prnewswire.com/news-releases/monsanto-attempts-to-lockout-socially-responsible-shareholder-at-annual-meeting-137783058.html

Say No To GMOs! The Non GMO Project verifies and labels processed food products using a trustworthy standard. Right now there are efforts underway for an industry wide effort to create labels for non-GMO foods.

Betsy Keller, MS, RD is a nutrition marketing and communications consultant specializing in sustainable food, nutrition and health-related issues. She is a freelance writer and also lectures in Fairfield County, CT.

Editor’s Note: In 2012 one of our main goals is to help our readers get back in the kitchen cooking seasonally inspired meals for themselves and their families. Welcome to Back to the Kitchen, our seasonal, home cooking series where you will find tried and true recipes and techniques using locally sourced and sustainable ingredients.

By Jennifer Spaide

Frittatas are a quick and easy way to serve up a tasty meal that makes use of leftovers.  You can use any veggies on hand, but seasonal leafy greens, like kale, add a nice heartiness, as does the addition of leftover whole wheat spaghetti (although any type of pasta or grain would do).  Be sure to use an oven-proof sauté pan as moving effortlessly from stovetop to oven is key to your frittata’s success.

Make a frittata to turn leftovers into a quick meal.

Kale & Spaghetti Frittata

Serves 6-8

Ingredients:

1. 8 large eggs
2. ¼ cup milk or water
3. ½ red onion, chopped
4. 2 cups cooked kale, coarsely chopped
5. 2 cups whole wheat spaghetti, coarsely chopped
6. 1 cup gruyere* cheese, grated

Leftover cooked kale and spaghetti plus some freshly chopped red onion add flavor, texture, color and nutrition to this dish.

Method:

1. Preheat the oven to 400˚.
2. Whisk the eggs and milk together, along with a pinch of salt and pepper.  Set aside.
3. Heat a large sauté pan over medium-high heat.  Drizzle in two tablespoons of olive oil.  Add the onions and sauté for 3-5 minutes, until translucent.
4. Add the greens and pasta, and mix well.
5. Pour in the whisked eggs and stir gently to distribute evenly.  Sprinkle the cheese on top.  Cook the frittata on the stovetop for 3-5 minutes, until the eggs have started to set on the bottom and around the edges.
6. 

   Add the egg and stir, top with cheese,cook until it's set on the bottom, then put it in the oven to finish cooking.

   Transfer your sauté pan to the preheated oven and bake until golden on top and set all the way through, about 10 more minutes.

7. 

   The frittata is done when it's set up (no runny egg) and golden on top.

   Remove pan from oven and let cool for 5-10 minutes before gently sliding your frittata out onto a serving platter.  Slice and serve.

*Feel free to substitute the gruyere for cheddar, goat, feta, or any other cheese you prefer.

Kale frittata is a quick, healthy, and delicious one-skillet meal.

Jennifer Spaide is a natural foods chef, writer, and mother. Spaide received her Masters in Human Nutrition at Columbia University and attended culinary school at The Institute of Culinary Education in New York City. Jennifer grew up with an innate appreciation for fresh-from-the-garden foods and wants to share that passion with others. Her online magazine, Simplicious, gives readers fresh recipes that are healthy and easy to prepare, bites of tasty information that help bring health into the home, and breaks down complex topics into easily digestible table-talk that even the kids will understand. In addition to her magazine, Spaide maintains a bi-monthly column in the New Canaan Advertiser, and continues to work as a freelance writer and recipe developer. www.simpliciousmag.com.

By Analiese Paik

Beets with Schoolhouse ricotta. Photo c/o Tim LaBant.

Expanding on their beautiful use of local food, Schoolhouse at Cannondale puts local, seasonal produce at center stage with the creation of a four-course, prix fixe, vegetarian tasting menu. For three nights only in February, vegetarians and flexitarians will enjoy Chef Tim LaBant’s haute vegetarian fare, but there’s no need to leave the omnivores at home. The vegetarian menu is being offered in addition to his normal dinner menu.

Jerusalem artichokes, a native vegetable. Photo c/o Tim LaBant.

Book your special vegetarian tasting experience on February 8, 15, or 29; vegetarian prix fixe menus will not exceed $40. Reservations can be made at OpenTable.com, or by calling the restaurant at 203-834-9816.

Schoolhouse at Cannondale

34 Cannon Road

Wilton, CT

(203) 834-9816

www.schoolhouseatcannondale.com

www.facebook.com/schoolhouserestaurant

By Analiese Paik

This  guide was created to make it easier for Fairfield County consumers to buy grass-fed meat for preparation at home, and to guide diners to establishments that serve grass-fed meat. Some of the businesses listed below are also excellent resources for a wide variety of local, organic and sustainably-grown and raised foods. We cover everything from CSAs and farmers’ markets to farm-to-table restaurants in this exhaustive guide. Enjoy it and please share! If you have an additional resource you’d like to tell us about, please email us at info@fairfieldgreenfoodguide.com.

Farmers’ Markets (winter only; spring and summer will be updated for 2012)

Greyledge Farm of Roxbury, CT is a premium grower of pasture-raised beef along with pastured chicken and pork. Visit the winter farmers’ markets at the New Canaan Nature Center on Tuesdays and Gilbertie’s Herb Gardens in Westport each Thursday to purchase directly from the farmer. Eaglewood Farms offers natural beef (fed 90% grass and hay, no corn or soy, no hormones or sub-therapeutic antibiotics) and pork each Saturday at the Norfield Grange winter market. Click here for a complete guide to all four winter markets including hours, locations and vendors.

Meat CSA

John Morosani moving his herd of cattle to graze on fresh pasture. These cows eat a diet of grass and hay and never receive hormones or antibiotics. Photo c/o Laurel Ridge Farm

John Morosani of Laurel Ridge Farm is a grower of 100% grass-fed beef who supplies top restaurants including Community Table in New Preston and Toll Gate Inn in Litchfield. He uses no pesticides or herbicides on his farm and no GMOs (Genetically Modified Organism) are grown or fed to the cows. John makes a CSA delivery the first Thursday of each month to Fairfield; please consult this CSA article for a complete description and subscription instructions. If you live outside Fairfield, John will take custom orders for half or whole cows and add a delivery fee. All in, you still wind up saving 30-35% off retail prices. Your order will be completely broken down into retail cuts, but since he gives you meat from the whole animal, be prepared for lesser-known cuts. If you and some friends decide to “cowpool”, contact John Morosani at john@lrgfb.com for pricing and delivery fees. Laurel Ridge Farm also sells pork and chickens and uses exclusively organic feed.

Specialty Retailers

Ryan Fibiger and Paul Nessel from Saugatuck Craft butchery during an outdoor demo in front of the store in 2011.

Saugatuck Craft Butchery in Westport is a whole animal butcher (think oxtail, tongue, and offal in addition to all the regular cuts) specializing in fresh (not frozen) beef, pork and lamb from sustainably run family farms in New York and Connecticut. When buying in quantity, inquire about the meat buying club. The Double L Market in Westport has everything from New York state bison to Vermont grass-fed beef and The Farmer’s Table in New Canaan typically has a small selection of meats from John Boy’s Farm in New York, a “beyond organic” farm. Nature’s Temptations in Ridgefield sells 100% grass-fed beef fromVermont,  The Pantry in Fairfield sells NY strip steaks from Australia that are 100% grass-fed (that’s a lot of food miles though!) and Palmer’s Market in Darien carries 100% grass-fed filet mignon and strip steaks, also from Australia (ditto on the food miles!).

Supermarkets

Whole Foods Markets sell a variety of New England and other US grass-fed beef products that have humane ratings on them, some of which are organic. Mrs. Greens Natural Markets sell Grateful Harvest brand grass-fed beef, which is Certified Organic.

Farm-to-Door Delivery Services

Chef/owner Marc Alvarez sources from small family farms to supply his customers with grass-fed beef and a wide variety of vegetables, dairy and other farm-fresh products.

Farm-to-door delivery services are practical and convenient for busy families. Order online and they’ll deliver to your door. Offerings change week to week as the season’s change. Connecticut Farm Fresh Express serves all of CT and sells exclusively CT Grown and made foods, Graze (Fairfield County only) specializes in VT Grown and made foods, Concierge Foods (Stamford, Greenwich, New Canaan only) sells local, farm-fresh and sustainable foods and now sources from at least two Connecticut farms (Chef Alvarez will also cater your private party), Mike’s Organic Delivery (Stamford, Greenwich, Darien only) focuses on market baskets from small, sustainably run NY farms.

Dining Out

Fairfield County has watched the number of farm-to-table restaurants grow over the last year, and there are more to come. Bill Taibe, celebrated chef/owner of LeFarm in Westport and a James Beard Foundation Award 2011 Semifinalist for Best Chef Northeast, has just opened The Whelk, a new seafood eatery (that also serves meat) in Saugatuck Center directly across from Saugatuck Craft Butchery. Chef Brian Lewis, best known for his collaboration with Richard Gere and Carey Lowell in creating the Bedford Post, will be opening Elm in New Canaan in early 2012. Chef Lewis describes his modern American cuisine as rooted in tradition and inspired by the seasons. Our listings will be updated to reflect new openings. Vegetarian and vegan restaurants can be found in our Town Guides.

The cooler cases at Farmer's Table in New Canaan are a mini "farmers' market". One case displays local in season vegetables and fruit; a second case holds fresh, not frozen, meat and poultry.

Eateries serving farm-to-table and/or organic food and drink, from fast food to fine dining:

• Boxcar Cantina (Green Restaurant Certified), Greenwich, Southwestern food, also a regular lunch vendor at the Westport farmers’ market
• LeFarm, Westport (innovative local farm-to-table cuisine; Chef Bill Taibe is a James Beard Foundation Award 2011 Semifinalist for Best Chef Northeast)
• The Whelk (cutting edge seafood eatery on the SautatuckRiver, Chef/restaurateur Bill Taibe’s new restaurant in Saugatuck Center)
• Farmer’s Table, New Canaan (Southwestern casual fare made with local meats and vegetables; features in-store mini farmers’ market).
• Harvest Supper, New Canaan (seasonal farm-to-table, named one of top 4 chefs in New Canaan by Patch in 5/11)
• Schoolhouse at Cannondale, Wilton (elegant and refined regional farm-to-table cuisine)
• The Dressing Room, Westport (white tablecloth regional farm-to-table cuisine)
• The Boathouse at Saugatuck, Westport (refined regional farm-to-table cuisine)
• The Filling Station, New Canaan (hamburgers, hot dogs and sloppy joes made with organic raised beef from local farms, organic French fries, and hormone free & anti biotic free milkshakes)
• Elevation Burger, Rye Brook, NY (100% grass-fed, free-range, Certified Organic beef burgers, French fries cooked in olive oil, veggie burgers and grilled cheese sandwiches. Franchisee Daniel Magnus will be opening 7 locations in Westchester and Fairfield counties.
• Napa & Co., Stamford (“innovative wine country cuisine made from organic, farm-fresh, seasonal ingredients”)
• Sugar & Olives, (Green Restaurant Certified) Norwalk (local, sustainable farm-sourced ingredients for a seasonal menu)
• Restaurant North, Armonk (refined farm-to-table new American fare)
• Tarry Lodge, Westport & Port Chester (Green Restaurant Certified; some sourcing from local farms, sustainably farmed ingredients)
• Artisan, Southport, (“seasonally inspired” New England cuisine)
• The Perennial Chef, Ridgefield & Bedford, prepared foods and catering using their own organically-grown vegetables, locally sourced ingredients and sustainable seafood.
• The Organic Market, Westport (also has a lunch counter, hot buffet and seating area). 285 Post Road East Westport, CT 06880-3613 - (203) 227-9007 Note: At press time we could only confirm that this meat is Certified Organic but not that it was grass-fed. By definition, Certified Organic meat must spend at least part of its life on pasture.
• Chipotle Mexican Grill, Darien and Fairfield, (a fast-food chain  based on fresh, locally sourced ingredients, organic when possible, and humanely raised) Note: Grass-fed beef may not be served in every location, in which case it is vegetarian fed.

Do you have a resource to share? Please post in the comments below and/or on our Facebook page.

By Analiese Paik

Dinners at the Farm are a mecca for local food lovers in search of a unique, seasonal meal enjoyed at the source.

Back in 2007 Jonathan Rapp, chef/owner of River Tavern in Chester, and Drew McLachlan, then chef/owner of Feast Gourmet Market in Deep River, recognized the vast, untapped potential of reconnecting people with their food and the land. The two entrepreneurs partnered to establish Dinners at the Farm, a series of plein air, farm-to-table, community dinners held on select Connecticut farms every July and August for the last 5 years. The perennially sold out events are powerful fundraisers for the very organizations working to preserve farmland and create a more equitable food system –  Working Lands Alliance, City Seed Farmers’ Market, and Connecticut Farmland Trust. They’re also a mecca for local food lovers in search of a unique, seasonal meal enjoyed at the source.

Dinner at the Farm's signature red food truck is a kitchen on wheels.

For 2012 Dinners at the Farm is adding a third farm, Scott’s Farm & Greenhouses in Essex, and holding dinners there for eight nights in September. July and August host farms will once again be Barberry Hill Farm in Madison and White Gate Farm in East Lyme.

Click here for the 2012 dinner schedule and to pre-purchase your tickets. Now through March 30, all Thursday and Sunday dinner tickets are $100, a 33 percent discount off the regular price.

Dinner under the tent at White Gate Farm, a 100-acre organic family farm specializing in produce, poultry, eggs and flowers.

By Analiese Paik

A steaming pot of beans means endless mealtime possibilities including a snack of beans topped with grated cheese.

It’s time celebrate the bean. This lowly legume has a reputation as peasant food, but it’s a comfort food in our house and my go-to solution for quick meals. Beans are easy to cook and will come out great if you follow my Golden Rules. Once cooked, beans are both versatile and delicious. Serve them as a side dish with pork, a main dish with rice and a vegetable, in a burrito, as soup, and in chili.

I suppose beans got their peasant reputation from being relatively inexpensive compared to other proteins. With all of us watching our budgets, figuring out ways to serve family-friendly meals on Meatless Mondays, and searching for leftovers that actually reheat well day after day, reaching for beans is a no-brainer. Additionally, groundbreaking research has revealed that the iron in beans is more readily absorbed by the body than iron supplements or the iron found in meat, making it a top food choice for anyone suffering from iron deficiency, the most common nutrient deficiency worldwide and the most common nutrient deficiency in children.

Besides the superior taste and texture of home-cooked beans, they’re also healthier than canned beans containing bisphenol-A (BPA) in their linings. BPA is a known endocrine disruptor commonly found in the lining of canned foods and made headlines when it was banned in baby bottles and sippy cups in 10 US states. Some companies, like Eden Foods, never put BPA in their liners. It’s not just canned beans that can expose you to BPA, it’s all canned foods. Prevention Magazine recently published a list of 7 Foods That Should Never Cross Your Lips and canned tomatoes topped the list because their linings contain BPA and the acidic nature of tomates causes it to leach. Choose jarred tomatoes instead, a product available at farmers’ markets. Visit this post on TreeHugger for a list of retailers and food manufacturers that use BPA-free cans.

Don’t wait for the FDA to finish its “in-depth studies” in order to make a determination about whether to ban BPA on March 31; take steps to avoid it now. Canada declared BPA toxic in 2010 and regulates its use in food and consumer products. The FDA is way behind as usual. This excerpt from the FDA’s website should get you motivated to avoid canned food with BPA in their liners (you will not find any such information on the cans.)

“….both the National Toxicology Program at the National Institutes of Health and FDA have some concern about the potential effects of BPA on the brain, behavior, and prostate gland in fetuses, infants, and young children. In cooperation with the National Toxicology Program, FDA’s National Center for Toxicological Research is carrying out in-depth studies to answer key questions and clarify uncertainties about the risks of BPA.”

Now, back to making beans. Follow these simple rules and you won’t go wrong. Beans are cheapest when purchased in bulk and one of the widest selections is available in the bulk aisle at Whole Foods Market, including an enticing line of heirloom beans from Cayuga Pure Organics in New York state.

The Golden Rules of Cooking Beans

1. Always soak dried beans overnight in water.
2. Always rinse beans before cooking.
3. Never boil beans or they will crack and break.
4. Always skim off the foam that rises to the top.
5. Never add salt until they are tender.
6. Do not drain excess cooking water after the beans are done.
7. Season beans with aromatics and spices during or after cooking.

Anyone who wants to quibble about my Golden Rules is welcome to comment below. There’s scientific research and/or common sense behind each one, not to mention firsthand experience!

Basic Bean Recipe

Homemade burritos start with a pot of beans and can be as simple as this version with roasted and peeled Poblano chiles, a dusting of Beaver Brook Farm's raw, aged sheep's milk cheese (Pleasant Valley) and a splash of sriracha sauce on a whole wheat organic tortilla.

Time: overnight soaking plus at least 2 hours for cooking

Servings: 6-8 as a main dish, 12 as a side dish or snack

Ingredients:

1. 3 cups dried beans – black, pinto, cannellini, navy, or heirloom varietal

Preparation:

1. Measure out beans, place in a single layer on a cutting board or sheet pan, and remove any damaged beans or foreign objects. The light background of a cutting board provides a contrast that makes this easier.
2. Rinse the beans, place them in a medium bowl and cover  with cold water until it rises above the level of the beans by 4 inches. They beans will absorb the water and expand to fill the bowl. Leave them undisturbed overnight or at least 6 hours.
3. When ready to cook the beans (within 24 hours of beginning the soak), drain and rinse them, then place them in a cast iron French Oven (Le Creuset) or other sturdy pot with a lid that’s large enough to hold the beans and enough water to cover them by 2 inches.
4. Add cold water to cover the beans by 2 inches, cover with a lid, and turn heat to medium to bring it to a boil. Once the beans reach a full boil, immediately remove the lid and turn the heat down to a low simmer.
5. Take a metal or wooden spoon and skim the foam that rises to the top of the beans. Optional: If you wish to add aromatics like onion, celery and carrots to the pot, now’s the time. Just tie them up in a piece of cheesecloth so you can easily remove them when the beans are done. Add a fresh habanero or dried chipotle to the pot for a simple seasoning. Dried, ground chiles like Anchos, make a delicious addition along with some ground cumin and Mexican oregano.
6. Cook uncovered at barely a simmer until beans are soft, about 1 1/2 to 2 hours, depending on the bean. The beans should remain covered with water so add some fresh, cold water if necessary.
7. When the beans are tender, add salt and taste. Add more salt as necessary to bring out their flavor.
8. Serve with rice and a vegetable for lunch or dinner; spoon into a tortilla and top with roasted peppers, aged or fresh cheese, and some hot sauce to make a burrito; or spoon into a bowl and top with cheese for a quick snack. To make soup, remove and puree half the beans or puree the entire pot with an immersion blender.
9. Store leftover beans in their cooking liquid. When you reheat the beans, this liquid is your insurance against dried out or burned beans. Beans freeze well!