The Buzz at Chicago's O'Hare International

Bees and their sequential honey are on the verge of being endangered, but help is being found in some unexpected places! Chicago’s O’Hare International Airport is making a big buzz by setting up 23 beehives in the otherwise empty open space that occupies the airport grounds. The hives are estimated to provide 575 pounds of honey this year, along with a number of employment opportunities and cleaner air. Would you like some O’Hare honey with your tea?

Sign-up this Fall for Your Farm and Food Future!

Ever wanted to know how to pickle cabbage or save seeds for next year? Well, you are in luck! There are endless possibilities across the nation to learn about farms, farmland and food this fall. Connect with your local land by working directly with it and learning a bit more about the best methods to grow your favorite vegetable. Even if you don’t have a green thumb, there are lectures addressing issues from farmland preservation to pasture weed management.

You Picked the Slogan, Now Help Pick the Design

There only a few more days left in our America’s Favorite Farmers Markets™ contest, and we need your help selecting the best design for the new stickers that we will send to the top farmers market in every state. Please vote for your favorite sticker design!

Seeking Farm-Friendly Restaurants for 2nd Annual Dine Out for Farms™

Enrollment is now underway for American Farmland Trust’s second annual Dine Out for Farms™ week in October. This nationwide event educates restaurant patrons about the importance of farms while raising funds to protect farmland. Restaurants can participate with a special dish, by donating a percentage of sales during the Dine Out for Farms™ week, or by making a straight donation. Help us recruit your favorite farm-friendly restaurant and you will be in the running to receive a free No Farms No Food® hat.

Farm Fresh Recipe

Chef Winston Blick and wife, Cristin Dadant are owners of Clementine, a perfect example of a farm-to-table establishment in Baltimore. Clementine is best described as fancy comfort food that also happens to be extremely aware of its farm resources, which you can follow through Real Time Farms. While they specialize in charcuterie, all of their dishes and drinks are expertly thought-out and delivered, ranging from Soft Shell Crabs to Jerk Leg of Lamb Steak. Clementine will be participating in this year’s Dine Out for Farms, so if you are in the area make sure to stop in and try some of their deliciously fresh offerings. 

Bacon Blueberry Jam

1/2 pound diced bacon (the better the bacon, the better the jam)
1cup finely diced yellow onion
2 pints fresh blueberries
1/2 cup dark brown sugar
1tbspn lemon zest
Salt and pepper to taste

Sauté bacon and yellow onion on medium heat for about 5 min, stirring regularly. Add 1 pint blueberries and salt and pepper to taste. When the juices from the first pint of berries starts to evaporate, add remaining berries and zest. Cook for 5 more minutes and season to taste. Allow to cool. You now have a fantastic jam to go on just about anything! We serve it on a grilled pork chop or grilled pork tenderloin. It would also do quite well on pancakes or waffles.