Today, Friday, May 18, 2012, the House Subcommittee on Agriculture will be holding public hearings in Washington, DC on the 2012 Farm Bill.
 These are the people to talk to! You are encouraged to contact your legislators on this issue so that you can tell them what you would like to see in the bill (and what should be left out).
Some of the issues that are of concern to Community Supported Agriculture and sustainable farming interests are highlighted in this summary page from National Sustainable Agriculture Commission.
Unfortunately, the Farm Bill is already the subject of partisan politics and is one of the tools being used to highlight the faults of opponents on both sides.
Don’t let the infighting is Washington stop you from voicing your opinion.
Click here for the complete list of committee members. Each member has their own page and email address. Please write to them and tell them what you are concerned about or would like to see in this bill.
Ideas that we at LotFotL are most concerned with are:
- Maintaining and enhancing government support for sustainable agriculture
- Maintaining and enhancing support for “food deserts” and low income communities so that everyone can have access to fresh, wholesome foods
- Not allowing this vital bill to become a partisan sticking point that will prevent it from being given the time and respect it deserves
- Recognition that while the Food Stamp Program is a significant part of this bill, it is not all that is in the bill and the other parts are vital for our long-term agricultural self-sufficiency
Please contact your Representatives and tell them that you are interested in the 2012 Farm Bill and that you would like to see sustainable agriculture continue to be strongly supported by the US Federal Government.
Posted in Media
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Tagged 2012 Farm Bill, Ag Committee, CSA, Farm, farmer, food, House Agriculture Committee, local, local food, LotFotL, LotFotL Community Farm
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Hope you can make it to our Beefy Bee Blessing. To learn more view our invite here.
Thanks for your support.
Here is a copy of our Spring- May 2012 Newsletter. To subscribe to our newsletter, sign up from our homepage at www.lotfotl.com. Thank you for your interest in LotFotL.
Posted in Newletters
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Tagged asparagus, community supported agriculture, CSA, CSA Wisconsin, Farm, food, honeybees, local, LotFotL, potluck, Spring
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To give you an idea of what to expect in a box, here is what we gave out on our first year at the Quinney Farm in Elkhorn. It was a really tough year for us, with a cold spring and a dry August. Plus, everything we did that year was new. Moving forward, we see more diversity and slightly larger qty per veggie (example: 4 peppers instead of 2 or 3) in the boxes. Thank you for choosing LotFotL.
The chart reads across 26 weeks of delivery. Each week it shows how many units of each veggie was harvested for CSA boxes. If there is a number recorded in a given week it means that this veggie was given out in either a staple share, gonzo share, or both.
2011 CSA Distribution Chart
Queso Mexicano with Chipotle-Honey Sauce
(makes 6-8 servings)
1/4 cup pure local honey
7 oz. chipotle chile, if canned, drain and cut up
2 Tablespoons apple cider vinegar
1/3 cup olive oil
1 lb. queso fresco (Mexican-style fresh cheese)
Cut cheese into small cubes and place on either a shallow serving dish or deep dish and set aside . In a blender of food processor, blend chipotle chile with vinegar. Slowly add honey and olive oil. Continue blending until mixture has a thick sauce consistency. Pour sauce liberally over the cheese cubes. Place tooth-picks on cheese cubes and serve. Keep remaining sauce for dipping.
Recipe from National Honey Board
Cauliflower and Kale Stem Soup
1 small cauliflower (1.5 lb)
1 small onion, chopped
2 cups kale stems, chopped into small pieces
1 yukon gold potato, cubed
carrot greens OR 1/2 cup fresh parsley, leaves only
1 quart stock
Remove the green part of the cauliflower and any leaves. Cut it up into small florets, setting aside a few for the garnish.
Sauté the cauliflower, onion, kale stems, potato cubes and carrots in a couple Tablespoons of butter and a glug or two of olive oil, a sprinkle of salt, and a bit of water or stock until the onion begins to soften. Cover with the remaining stock and cook at a low boil for about 20 – 25 minutes, until everything is soft.
While the soup is cooking, bring a small pot of water to a boil and cook the reserved cauliflower florets until just softened but still crunchy on the inside. Alternatively you can microwave the florets in water for one minute on high.
Blend the soup with an immersion blender or standing blender. Take care as the soup will be quite hot. you can add more stock or milk to give the soup a thinner consistency. Serve with milk, thinned sour cream or creme fraiche, a spoonful of the cauliflower florets, and a few of the carrot top greens.
Recipe brought to you by this fabulous website that I found called The Kale Effect. http://kaleeffect.com/
You can get super creative with this recipe and add lots of fun spice and flavor. I also like to put in about a T. of apple cider vinegar, but the recipe below is a great starter. Have fun and love your kale.
Ingredients:
1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling
Directions:
Preheat the oven to 275 degrees F.
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.
Honey-Glazed Vegetable Medley
Makes 2 servings
1 cup peeled and thinly sliced carrots
2 Tablespoons water
3/4 cup thinly sliced zucchini
1/4 cup diced sweet red bell pepper
1/4 cup honey
1 Tablespoon butter or margarine
1 Tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon dried dill weed
Combine carrots and water in 1-quart microwave-safe dish. Cover and microwave at HIGH (100%) 3 to 4 minutes or until carrots are crisp-tender, stirring halfway through cooking time. Drain liquid; add remaining ingredients and mix thoroughly. Microwave at HIGH 2 to 2 1/2 minutes or until zucchini is crisp-tender, stirring halfway through cooking time. Let stand 2 minutes and stir before serving.
For those of you, like me, that choose not to use a microwave. I suggest steaming your carrots before adding the other ingredients.
Nutrition: 229 Calories * 6 g Fat Total * 2 g Protein * 15 mg Cholesterol * 46 g Carbohydrates * 626 mg Sodium * 3 g Dietary Fiber * 22% Calories from Fat *
Great recipe provided by http://www.honey.com/
Honey Mustard Roasted Potatoes
Makes 4 servings
4 large (about 2 lbs.) baking potatoes
1/2 cup Dijon mustard
1/4 cup honey
1/2 teaspoon crushed dried thyme leaves
Salt and pepper, to taste
Peel potatoes and cut each into 6 to 8 pieces. In large saucepan, cover potatoes with salted water; bring to a boil. Simmer potatoes 12-15 minutes, until barely tender. Drain. Combine mustard, honey and thyme in small bowl. In large bowl, toss potatoes with honey-thyme mustard until coated evenly. Arrange potatoes on foil-lined baking sheet, sprayed with vegetable cooking spray. Bake for 20 minutes at 375°F, or until potatoes begin to brown around edges. Season to taste with salt and pepper before serving.
Nutrition: 296 Calories * 2 g Fat Total * 6 g Protein * 0 mg Cholesterol * 65 g Carbohydrates * 726 mg Sodium * 3 g Dietary Fiber * 5% Calories from Fat *
Great Honey Recipe provided from http://www.honey.com/
This Article was printed in June of 2011, in the Bayview Compass.
Tim Huth leans against a pickup truck and gazes across the gentle waves of green flora growing from the fields on his farm. Fjord horses trot freely in the distance against a crisp June sky. Content with his slice of life and the career path he has chosen, Huth, 31, takes a sip from his can of PBR. “Farming is a good life. It’s an honest life.”
Click here to read more: http://bayviewcompass.com/archives/7727
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