Letter: "United in Opposition to GE Alfalfa"

We received the following letter from our organic food distributor that we wanted to share. I also saw it on the Huffington Post and numerous other websites, so it has been making the rounds of the internet world and blogosphere. Thought it was worth sharing as we think about making new food choices for the new year.

We stand united in opposition to the U.S. Department of Agriculture's (USDA) decision to once again allow unlimited, nationwide commercial planting of Monsanto's genetically engineered (GE) Roundup Ready alfalfa, despite the many risks to organic and conventional farmers.

Last spring more than 200,000 people submitted comments to the USDA highly critical of the substance and conclusions of its draft EIS on GE Alfalfa. Instead of responding to these comments and concerns, including expert comments from farmers, scientists, academics, conservationists, and food safety and consumer advocates, the USDA has chosen instead to listen to a handful of agricultural biotechnology companies.

USDA's decision to allow unlimited, nationwide commercial planting of Monsanto's GE Roundup Ready alfalfa without any restrictions flies in the face of the interests of conventional and organic farmers, preservation of the environment, and consumer choice. USDA has become a rogue agency in its regulation of biotech crops and its decision to appease the few companies who seek to benefit from this technology comes despite increasing evidence that GE alfalfa will threaten the rights of American farmers and consumers, as well as damage the environment.

The Center for Food Safety will be suing on this decision. 

In the coming months, we will be seeing USDA proposals to allow unrestricted plantings of GE sugar beets, and GE corn and soy crops designed to resist toxic pesticides, such as 2-4D and Dicamba, highly toxic pesticides that pose a serious threat to our health and the environment. To win these critical and difficult battles, the entire organic community, and our allies in the conventional food and farming community, will have to work together.

Now is the time to unite in action. We need to work together to restore sanity to our food system, stop the deregulation of GE crops and join together against the forces that are seeking to silence hundreds of thousands of Americans.

As we move forward, we are united in opposing genetically engineered organisms in food production and believe that pressure to stop the proliferation of this contaminating technology must be focused on the White House and Congress. The companies responsible for this situation are the biotech companies whose GE technology causes genetic drift and environmental hazards that are not contained as the deregulation of genetically engineered alfalfa goes forward. The organic community stands together with consumer, farmer, environmental and business interests to ensure practices that are protective of health and the environment.

We urge you to join us today.

Sign up to receive action alerts.

Consider making a donation to the legal effort ahead.

Let the White House know that you do not support the deregulation of GE alfalfa.

Sincerely,

Joan Boykin, The Organic Center

Christine Bushway, Organic Trade Association

Jay Feldman, Beyond Pesticides

Michael Funk, United Natural Foods Inc (UNFI)

Elizabeth Henderson, NOFA Interstate Council

Gary Hirshberg, Stonyfield Farm

Liana Hoodes, National Organic Coalition

Kristina Hubbard, Organic Seed Alliance

Faye Jones, Midwest Organic Sustainable Education Service

Robby Kenner, Robert Kenner Films

Andrew Kimbrell, Center for Food Safety

Russell Libby, Maine Organic Farmers and Gardeners (MOFGA)

Ed Maltby, Northeast Organic Dairy Producers Alliance (NODPA)

Robyn O'Brien, Allergy Kids

Keith Olcott, Equal Exchange

Michael Pollan, Author

Maria Rodale, Rodale Inc.

Eric Schlosser, Author

Robynn Schrader, National Cooperative Grocers Association (NCGA)

Corinne Shindelar, INFRA

George Siemon, Organic Valley

Michael Sligh, Rural Advancement Foundation International (RAFI)

Megan Westgate, Non-GMO Project

Maureen Wilmot, Organic Farming Research Foundation (OFRF)

Enid Wonnacott, Northeast Organic Farming Association of Vermont (NOFA-VT)

NY Times: Southern Farmers Vanquish the Clichés

Rebecca Bryant of Watershed Consulting just forwarded me this great article from the New York Times on Southern food that I had to share. Something to think about as we take stock of our relationship with food heading into a new year!

Click here to see the entire article on nytimes.com. They posted a number of photos to accompany the article. The text of the article is copied below.

Southern Farmers Vanquish the Clichés
By Julia Moskin
Published December 27, 2011

IT’S not hard to get Emile DeFelice riled up. Just mention Paula Deen, the so-called queen of Southern food, who cooks with canned fruit and Crisco. Or say something like “You don’t look like a Southern pig farmer.” He’ll practically hit the ceiling of his Prius.

Because there are a few things about Southern food that the man just can’t stand: its hayseed image, the insiders who feed that image and the ignorant outsiders who believe in it.

Home Sweet Home: The New American Localism

Home Sweet Home: The New American Localism

by Linton Weeks  - December 13, 2011 by NPR

You can talk about the global village, a mobile society and the World Wide Web all you want, but many in our country seem to be turning toward a New American Localism.

These days, we are local folks and our focus is local. We are doing everything locally: food, finance, news, charity. And maybe for good reasons.

"One bedrock thing that is going on," says Brad Edmondson, founder of ePodunk and former editor of American Demographics magazine, is that "because of aging and the recession, people aren't moving around as much."

The U.S. Census Bureau backs him up with a news release — based on a recent report — titled "Mover Rate Reaches Record Low." The bureau found that only 11.6 percent of Americans changed their living spaces between 2010 and 2011. That is the lowest rate on record since the Current Population Survey of the United States began tracking geographical mobility in 1948. In 1985, for instance, the changed-residence rate was 20.2 percent.

"With homeowner mobility at an all-time low, more people are putting down roots and getting to know their neighbors," Edmondson says. "At the same time a lot of households have seen sharp declines in discretionary income. They are looking for ways to relax that don't cost as much, and they are substituting cooperation for cash."

The new version of the popular bumper sticker "Support Your Local Sheriff" could become "Support Your Local Everything."

Michihili - Oh My!

What in the world is michihili cabbage? What we thought was going to be regular chinese cabbage (the nice crisp, tight heads of crinkly cabbage we see at big box grocery stores) for our Produce Club this week turned out to be a softer, loose leaf cabbage more resembling a thick lettuce or greens. So of course all our cole slaw recipes flew out the window and we were left scratching our heads about what to do next!

The farmers tell us it can be eaten raw mixed with lettuce in a salad, or used in any way you would use collards or kale: stir a handful of chopped leaves into a bean or vegetable stew, use with eggs for a frittata or quiche, or just boil with some sausage or ham and served as a side dish!

On the blog written by JWS Farm, who grows michihili, we found a bit more info worth sharing. See below.

Michihili (mi-CHE-he-lee) – Chinese Cabbage
When we first planted the seeds for this variety of Chinese Cabbage, we were expecting small, oval ’bok choy’ sized heads… but we soon realized we were in for a BIG surprise!

This tall Asian green has coarse, dense, narrow leaves with a deeper green outer color and lighter green interior with wide, flat white ribs. A quick internet search revealed that it can be used for fresh, raw salads or braised/stir fried as a cooking green.

It was very good stir fried , with a little olive oil, some onion, and soy sauce to taste. Quick, healthy & delicious… BUT we still had quite a bit more in the fridge & began looking for a way to use this gigantic veggie at least a pound at a time… so, with the change in weather, we started thinking SOUP!
The recipe below can easily be adjusted down, using 2-3 leaves of michihili cabbage (or a smaller head of cabbage, such as bok choy or napa cabbage) and 1/2 the amount of the rest of the ingredients, incase you don’t have a large enough soup pot. When we made it, we used ground turkey for the “meat”, but next time we are going to try some ground pork or pork sausage, which we expect will have even more flavor. If you are vegetarian, you can leave the meat out and add an egg or two, if you are not vegan.

CHINESE CABBAGE SOUP
1/2 onion diced
1 lb. ground meat
2 Tablespoons sake
10 cups water
3 Tablespoons chicken stock
2 Tablespoons soy sauce
1 lb. Chinese cabbage chopped finely
2 teaspoons sesame oil
dash of white pepper
pinch of salt or more soy sauce (optional – season to taste)

In a pot, pour some cooking oil, (use whatever you normally use – we use olive oil and it doesn’t affect the taste) and saute the onion until golden brown. Add the ground meat and brown.
Add the sake and the water. Bring it to a boil and then add the chicken stock and soy sauce. Add the chopped Chinese cabbage, sesame oil and finally, the white pepper. Simmer until cabbage is done.
Onced served, you may find it needs a little bit of salt or more soy sauce, (but taste first, because most chicken stock and soy sauce have a pretty high sodium content.) Season to taste and enjoy!

Produce Club Makes its TV Debut!

We made our TV debut today talking about the Produce Club and whipping up some delicious Farm Stand Shrimp and Grits on Fox 10 News. You can watch the video below... we ain't no Paula Dean but it turned out pretty well! Thanks for all the folks who tuned in!

Farm Stand Shrimp & Grits: fox10tv.com

High School Art Show at the Market

Fairhope High School's eleventh and twelfth graders from the International Baccalaureate Program have brought their art work to the Windmill! More than thirty works form these budding artists and scholars are displayed on the Market's south side wall. The project was coordinated by Seniors Emily Gabel and Katy Irvin. Come check them out now through November 21, 2011 during regular Market hours.

Below are photographs of just a few of the exciting works of art to whet your appetite for lots more!

"Victorian" by Jessica Turbull

"Night Ponder" by Jordan Schwartz

untitled, unsigned

"Spunky" by Evelyn Macdonald

"Puppy Love" by Jenny Bishop

untitled by Courtney Lee

"Lil Wayne" by Morgan Grace

Baldwin to Beijing- Windmill market Vendors Featured in Press Register

Monday's Press Register featured a wonderful article on Marty and Rex Leatherbury, importers extraordinaire and Windmill Market permanent vendors! Marty and Rex source beautiful antiques, each with a fascinating story that the Leatherburys are happy to relate any time you stop by their booth or their expansive store/warehouse space on HWY 98 in Fairhope.

Read the story behind their gorgeous antiques and jewelry on display as you enter the market- article copied below. 

Baldwin to Beijing: Leatherburys label themselves a 'nation of two'

by Roy Hoffman, Mobile Press Register, Monday, November 7, 2011

http://blog.al.com/live/2011/11/in_china_fairhope_couple_marty.html

BEIJING, CHINA -- For Marty and Rex Leatherbury, China feels like a second home.

The Leatherburys lived in China from 2003 until the 2008 Beijing Olympics and have returned regularly since to buy jewelry, furniture and art objects for their Asian import shop in Fairhope, M-Art Imports.

Radish Recipe Ideas

Radishes are an ever-present addition to salads and slaws, but usually thinly sliced and in small quantities. Radishes never seem to be the center of attention! We just got a delivery of some gorgeous, locally-grown radishes (pictured above in our cooler) that deserve to be the main attraction on the plate, and we wanted to share a few recipe ideas to help you get going!

Thanks to Timo Perez, the Baldwin County farmer who grew these beauties for us!

Roasted Radishes with Brown Butter, Lemon, and Radish Tops

Bon Appétit  | April 2011

by Tasha de Serio

Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green tops thoroughly before using them. This would be a great side dish for roasted pork loin or leg of lamb.

2 bunches medium radishes (such as red, pink, and purple; about 20)

1 1/2 tablespoons olive oil

Coarse kosher salt

2 tablespoons (1/4 stick) unsalted butter

1 teaspoon fresh lemon juice

Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.

medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.

Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.

Radishes with Butter and Salt

2004, Barefoot in Paris, All Rights Reserved

2 bunches radishes with the tops intact

Sea salt

Good salted butter or Herbed Butter, recipe follows

1 French baguette, sliced diagonally, and lightly toasted

Arrange the radishes on a bed of sea salt. Spread the butter on slices of toasted bread and arrange artfully on a platter. Serve at room temperature.

Herbed Butter:

1/4 pound unsalted butter, at room temperature

1 1/2 teaspoons minced scallions

1 1/2 teaspoons minced fresh dill

1 1/2 teaspoons minced fresh parsley leaves

1/2 teaspoon freshly squeezed lemon juice

1/2 teaspoon kosher salt

Pinch freshly ground black pepper

Combine all the ingredients in the bowl of an electric mixer fitted with the paddle attachment on low speed until combined. Do not whip.

Orange, Radish, and Mint Salad

2006, Ellie Krieger, All Rights Reserved

4 navel oranges

1/2 red onion, thinly sliced

8 radishes, halved and thinly sliced

1/4 cup fresh mint leaves, torn

2 tablespoons olive oil

1/4 teaspoon salt

Freshly ground black pepper

Cut the top and bottom off of each orange. Stand the orange on 1 end on a cutting board and, following the curve of the fruit, cut away the skin and pith of the orange. Cut each orange section out of its pith.

In a medium bowl toss together the orange sections, onion, radishes, and mint leaves. Drizzle with oil and season with salt and pepper.

 And a recipe we featured to our Produce Club back in the Spring that we wanted to share again!

Mediterranean Farro Salad

Farro, an ancient grain, is available in Italian groceries, health-food stores and most well-stocked markets. If you cannot find farro, you can use bulgur instead. Place 1 cup bulgur in a large heatproof bowl and pour in 2 cups boiling water. Let stand for 30 minutes, then fluff with a fork.

1 cup farro

Juice of 2 lemons

1/4 tsp. salt

Freshly ground pepper, to taste

1/4 cup olive oil

8 radishes, thinly sliced

1/2 English (hothouse) cucumber, peeled,

  halved lengthwise and thinly sliced

1/3 cup loosely packed fresh mint leaves,

  finely chopped

6 oz. baby spinach

5 oz. feta cheese, crumbled

In a saucepan over high heat, combine the farro and 2 cups water and bring to a boil. Reduce the heat to low, cover and simmer until the grains are plump and tender to the bite, about 30 minutes. Remove from the heat, uncover and let cool slightly. (The farro can be prepared up to 1 day in advance and stored in the refrigerator.)

Meanwhile, in a large bowl, whisk together the lemon juice, salt and a pinch of pepper. Gradually whisk in the olive oil until smooth. 

Add the radishes, cucumber, mint and farro to the vinaigrette and toss to coat evenly. Gently toss in the spinach and feta and serve. Serves 4

Adapted from Williams-Sonoma Food Made Fast Series, Salad, by Brigit L. Binns (Oxmoor House, 2007).

Recipe Files

This week's recipes for the Produce Club include the following:

Yellow Squash and Bell Pepper Torte

Pressed Chicken with Yellow Squash and Tomatoes

Sweet Potato and Turnip Gratin

Thai Green Curry Shrimp

Grilled Shrimp and Summer Squash

Persimmon, Fennel and Almond Couscous

Recipe Files

Recipe files from the week of October 17 include:

Grilled Salmon Fillets with Mango-Cucumber Salsa

Broiled Grapefruit

Baked Dijon Salmon

About Yellow Tomatoes

Yellow Tomato Soup

Grilled Chicken Breasts with Roasted Yellow Tomato Sauce

How to Roast a Pumpkin

Spicy Roast Pumpkin

Recipe Files

The recipes from the Produce Club for October 10 include some great ideas for using the wonderful Fuyu Persimmons which are ripe at this time of year, as well as ground lamb, and cucumbers. The recipes are:

Chicken Breasts with Cherry Tomatoes, Zucchini and Olives

Greek Salad with Cherry Tomatoes

Bitter Greens Salad with Spiced Pecans and Persimmons

Moroccan Lamb Burgers

Sweet Potato Pancakes with Orange-Honey Butter

Recipe Files

The recipes from the Produce Club for the week of October 3 include:

Green Bean and Yellow Tomato Salad with Mint

Fried Green Tomatoes

Sweet Potato Soup

Frittata with Greens

Homemade Peanut Butter

Smoked Pork Chops With Corn and Okra

Recipe Files

The Recipes from the Produce Club for the week of September 26 include:

Pan Satueed Soft Shell Crabs Francaise over Louisiana Rice

Coconut-Crusted Soft-Shell Crab with Mango Chutney

Okra Sausage Stew Over Rice

About Fuyu Persimmons

Fuyu Persimmon, Pear and Walnut Rolled Tart

Fuyu Persimmon, Pear and Pine Nut Salad

Roasted Peanuts

Cherry Tomato Frittata with Corn, Basil and Goat Cheese

Want Ads: WANTED FALL VEG GRWR 4 WMM

We've been beating the bushes literally to find farmers who are planting exciting fall and winter crops. We've got a good start on our fall lineup but are still in need of some seeds in the ground ASAP! Do you or someone you know have a green thumb or want to give it a try? We will buy fruits and vegetables from YOU!

Below is a list of things we are looking for- if you can make it grow give us a call! We will buy it for our Produce Club. We are looking for unusual varieties, organic vegetables when possible, and anything we've never tried! But our favorites are:

spinach

carrots

parsnips

apples

celery

chicorie

frisee/ curly endive

fennel

garlic

tomatillos

leeks

spaghetti squash

brussels sprouts

broccoli raabe

brocolini

cauliflower

yellow and red beets 

arugula

swiss chard

watercress

endive

fava beans

radicchio

radish

peppers

pecans

varieties of onions

shallots

What's Growing at the Windmill

The front beds, which were home to tomatoes, eggplants, and melons all summer long, have just been cleaned, tidied, composted, rested and now replanted! Whew! Keeps Mac busy. We wanted to share some pictures in case you haven't been out to see us recently. Before you know it these urban beds will bear a Fall bounty! Stay tuned.

Chinese Cabbage in a Fresh Bed of Compost- See the Eggshells???

Onions Just Planted Under the Trees

Sweet Peas Planted on Bancroft St

Swiss Chard Shoots

Watermelon Volunteers Left Over from Summer Days

Hot Banana Peppers Growing by the Cisterns

Some Eggplant Still Producing Out Front

Dancy Tangerines by the Patio and Stage- Almost There!

Time Magazine Moneyland Article: Skip the SuperMarket for a Year

SMART SPENDING

Q&A: What We Learned Skipping Supermarkets and Restaurants For a Year

By BRAD TUTTLE | @bradrtuttle | September 15, 2011 |

Last October, Rachel Hoff and Tom Ferguson embarked on an experiment in hyper-locavore healthy eating. For the next 12 months, the couple from Vallejo, Calif., wouldn’t set foot in a grocery store or restaurant. Their family’s diet would consist entirely of non-processed foods gathered from farmers markets, a local sustainable food-buying club, and their own quarter-acre backyard. During the experiment’s final three months, Hoff and Ferguson didn’t buy any food at all—relying strictly on the bounty produced from animals and gardens on their property, and what they could get bartering with neighbors and nearby farmers.

The couple chronicled the year-long challenge in their blog, A Year Without Groceries, and they answer my questions below.

How has your experiment evolved throughout the year—in terms of how you prepare meals and cook, and also the rules you abide by?

Rachel: Our start date was technically October 1st but we had actually stopped buying groceries two weeks prior to that kind of like a test, I suppose. By the time October 1st hit it wasn’t nearly as terrifying as it should have been. I mean, we’d already done two weeks. That’s basically the same as a year, right? As the weeks flew by we started to get into the groove of things and we realized that it wasn’t really as big of a challenge as we thought it would be. Being complete gluttons for punishment we decided after six months that for the last three months we wouldn’t buy any food at all and rely entirely on what we raised, grew, and already had on our shelves.

I enjoyed cooking when we started this, and for the first half of the year I was really into it. I loved making food from scratch that we would normally buy pre-made like cured meats, pasta, mayonnaise, crackers, and cheese. It was that whole “Hey Ma! Look what I can do!” mentality. But it eventually wore off and turned into the equivalent of going to the dentist. I had to do it, but completely dreaded it. The only bonus is that with so much practice I was able to make most of those foods really quickly, thus reducing the amount of pain I had to endure.

Recipe Files

The recipes from the produce Club for the week of September 19 are:

Spiced Beef Corn Bread Cobbler

Yellow Tomato Gazpacho with Cilantro Oil and Avocado

Grilled-Onion Salad with Mixed Greens and Goat Cheese

Vidalia Onion Pie

Oven-Roasted Chicken Breasts with Satsuma Tapenade

Satsuma Cocktail

To Pot or Not To Pot

Published: Friday, September 09, 2011, 3:18 AM

By Bill Finch

Click here to view the original article on al.com.

Q: You’ve said now is the time to start sowing seeds for a fall, winter and spring vegetable garden along the Gulf Coast, and that some plants should be sown in pots before planting in the garden. If these vegetables are hardy, and they’re going to go in the garden anyway, why can’t I just plant seeds directly in the garden?

A: Some seeds, you can do just that. Fava beans, turnips, peas, carrots, parsnips, for example — should be planted directly in the garden when the temperatures start cooling in late September and early October.

But there are some slow-to-develop cool season vegetables — collards, broccoli, Brussels sprouts, to name a few — that are much more productive if you start them in pots while the weather is still warm.

The cool seasons is an abundant season for gardening along the Gulf Coast — and arguably the easiest season for gardening, with minimal needs for watering and few pests or diseases. But as the days shorten leading up to December 25, light becomes an increasingly precious commodity. And as you should know, it’s light that makes plants grow and produce leaves, flowers and fruits. Plants that haven’t built up enough strength earlier in the year may just stop growing.

To be successful during the cool seasons, you often need to “borrow” a few weeks of long late summer days (along with the bugs and heat) so that your plant is ready to produce before the short days of winter slow down growth. And the best way to dodge the bugs and the heat is to plant seeds inside in pots in August and September. That way the plants will be nice and big and ready to start producing when the weather cools down.

Recipe Files

Recipes from the Produce Club for the week of September 12 are:

Spice-Roasted Salmon with Cucumber Salad (Tandoori Spice)

Edamame, Corn and Tomato Salad

Shaved Summer Squash Salad

Sweet Potato and Poblano Salad with Honey and Rosemary

Chicken Saltimbocca

Farmageddon??!!?

I just watched an amazing trailer for a documentary about the plight of small, family-run farms that I wanted to share. Over the last few months as the WestSide Grocery has grown and our offerings have expanded, we have noticed how difficult it is to find products produced, grown and raised by small farms. Why is this? People have offered a number of reasons, and for every product and every situation the circumstances are certainly unique.

But it does seem to me that often (not always) government regulation of our food industry makes it difficult for the little guy to get his product to the market. And the things that government regulations control are not things that I necessarily want in my food. While the things that matter to me are not monitored or controlled whatsoever.

This is a sensitive issue that people are talking about all over the country. Watch the trailer for Farmageddon and let us know what you have to say about it all! Let's get a conversation started... (We are hoping to have this movie screened here at the market in the near future so stay tuned!)

Farmageddon - Movie Trailer from Kristin Canty on Vimeo.

Recipe Files

The recipes for the Produce Club for the week of September 6 are:

Avocado Salad with Peaches

Avocado Ice Pops

Pears Poached in Red Wine, Cardamom and Orange

Shaved Zucchini Salad with Parmesan Pine Nuts

Boiled Peanuts

Smoked Sausage and Black Eyed Peas

Dirty Rice with Smoked Sausage

Shrimp on Sugarcane with Rum Glaze