We hope you enjoy our June issue of Farm Fresh News, full of creative ways to keep the land and your life healthy. Share these fun stories with friends while trying our fresh-from-the-farm BBQ recipe at your eco-friendly summer party! Read on and let the fun begin!

lawnmowerWhat Dad Really Wanted...

This Father’s Day brought Dad many printed ties and sports paraphernalia, and possibly a new lawnmower. But what did Dad really want? A goat. It turns out that keeping the grass trimmed and uh, fertilized, isn’t what it used to be.

 

Nature at its Best

Meet Sandy and Rossie Fisher—AFT’s 2007 Steward of the Land Award winners. The Fishers were honored for their leadership in farmland protection and environmental stewardship. By selling grass-fed beef and organic eggs to local chefs and at their on-farm store, Brookview Farm combines innovation with respect for the land and leadership in the community. 


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Did you know…



every hour, 125 acres of America’s farms and ranches are paved over for housing, highways, malls and parking lots?! That’s 3,000 acres a day and 1,095,000 acres a year!
 

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No Farms No Food

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This Summer, Party Guilt-Free and Green

Parties can be remarkably earth unfriendly events—chock full of paper products, pre-packaged and processed foods and bottles, or even (gasp) styrofoam cups—producing enough trash to make us want to retire our dancing shoes. But fear not, here are some tips to help you support farms and ranches and be kind to the planet while you have fun this party season.


herbs Delicious Summer BBQ Recipe


This fresh-from-the-farm recipe is courtesy of Sandy and Rossie Fisher—AFT’s 2007 Steward of the Land Award winners—of Brookview Farm in Virginia.
  • One 4 lb. grass-fed beef roast
  • 1/4 - 1/2 cup vinegar
  • Salt and pepper to taste
  • Olive oil
  • Water (about 3 cups)
  • Chicken stock (about 3 cups)
  • Several heads crushed garlic
  • 1/2  chopped onion
  • 2 tablespoons Worcestershire sauce
  • Fresh basil, rosemary, marjoram, thyme, sage & oregano  

1. Combine garlic, onion, Worcestershire sauce, and fresh herbs to make "BBQ" sauce. Set aside

2. Rub roast with olive oil

3. Put in roasting pan and add vinegar and salt and pepper

5. Cover most of the way with water or chicken stock. Cover with lid and cook for 5 hours at 250 (flipping roast at about midpoint).

6. Begin to pull roast in separate bowl pulling out the fat. Add some of the broth, created through cooking the roast, back in with the meat. Add BBQ seasoning and BBQ sauce (about 10 oz. per roast but use best judgment).

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Copyright 2007 American Farmland Trust. All rights reserved.


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