Welcome to the August edition of Farm Fresh News. In this issue, find out what a Palmettovore is, follow the wind to a new tourism hot spot, learn what's cooking at chef camp, help bring a farmers market to the White House, and dig into a farm fresh recipe!
What’s a Palmettovore?
Tom Tomato, leader of the Palmettovore movement, might tell you that a Palmettovore is a South Carolinian who consumes only South Carolina-grown and processed products. Watch the video where, Mr. Tomato explains that only 6 percent of the food consumed in South Carolina was produced in-state. That’s why the Palmetto State’s Department of Agriculture launched a website to explain why foods from local farms are good for South Carolina’s economy and the environment.
Wind Farm Draws Crowds
Since Bluegrass Ridge Wind Farm in King City, Missouri, began operation almost two years ago, people have come in droves to see the giant windmills up close. Interest has been so high that a local group of residents has even applied for a grant to build a wind farm education center. Wind farms are just one way farmers are simultaneously helping to solve our energy needs while providing farms with a new source of income.
In a few weeks, food professionals will make their way to New York’s Batten Kill river valley to walk farm roads, do farm chores and taste the difference pasture-raised and freshness make. At the two-day Farm Camp the connection is made between the cook, local farmers, and the land. In the end, farmers and chefs have new bonds and energy for a lasting partnership between rural farms and urban restaurants. And the cooks get to know the answer to that burning, age-old question: will a goat really eat anything?
Local Flavor-Filled Recipe
Nettle Meadow Goat Farm is a 50-acre 200-head goat dairy and cheese company in Thurman, New York just below Crane Mountain in the Adirondacks where happy goats = great cheese. Besides making several varieties of soft goat cheeses and semi-aged cheeses, the animal loving owners of Nettle Meadow also provide sanctuary for a number of retired and rescued farm animals which includes several young male goats looking for good homes!
Baked Apples with Raisins and Chevre
6 apples 10 ounces Nettle Meadow plain chevre 1/2 cup brown sugar 1/2 cup raisins 1/4 slivered blanched almonds, toasted
Core apples and spoon out circular cavity in center. Combine goat cheese and brown sugar and raisins. Spoon into hollowed apples and sprinkle with almonds. Bake uncovered at 375 degrees for 45 minutes