Summer Reads for Farm Fans, Cooking Gets Big with Shared Kitchens, Farm Fresh Recipe, and More.


American Farmland Trust

 
Farm Fresh News
Welcome to the July edition of Farm Fresh News. In this issue, fill up your summer beach bag with great reads from our summer reading list, help us raise awareness with a new sticker, and serve up a refreshing treat with the latest farm fresh recipe.

Cooking Up Variety with Shared Kitchens

Canned VegetablesHave you always wanted to start your own pickle or jam business, but couldn't imagine doing it in the confines of your home kitchen? There may be just the solution in your area. Shared commercial kitchens are popping up everywhere and helping a whole new array of small businesses serve up delicious farm fresh food!

 

Suggested Summer Reading for Friends of Farms and Food

Woman Reading on a FarmAs the dog days of summer kick in, one of our favorite pastimes is catching up on reading about farm and food issues—ideally alongside a pool, beach or lake. Even if there is no water-based vacation in your future, we hope you get a chance to lounge in a yard or park—or even next to a fan somewhere indoors—while perusing one of the many latest books about farms, conservation and local food.


Vote for the new Farmers Market Bumper Sticker Slogan that will Support Farmers Markets in Your State

Falls Church Farmers Market VendorFarmers markets in every state deserve recognition for filling market patron’s baskets with fresh food and helping farmers stay on the land. That is why we’re partnering with Websticker.com to award the top vote-getting market in each state a special bumper sticker prize package as part of our America’s Favorite Farmers Markets™ contest. We need your help selecting the best message for the new bumper stickers that will help galvanize more support for farmers markets. Please vote for your favorite farmers market slogan to put on the new bumper sticker!

 

We Listened! Making No Farms No Food® Local and Sustainable

canvas-tote.gifNo Farms No Food hatWe are proud to introduce our new 100% USA-made No Farms No Food® hat and totebag. Our members hold us to the highest standards for supporting American businesses and sustainability. For online donations of $50 or more, you can fill a new No Farms No Food® recycled cotton totebag with delicious fresh and healthy food for years to come. Or by becoming a monthly donor by giving $20 or more each month, you will receive our sturdy new No Farms No Food® hat and you won't receive another appeal for funds in the mail—helping us save paper and resources.

 

Farm Fresh Recipe

Cluster of BerriesDavid Smith and Greg Reyner opened Café Muse in Royal Oak, Michigan, in March of 2006. Reyner is the creator of the unique menu, which he likes to refer to as “comfort food with a twist.” A classically trained chef from the Culinary and Hospitality Institute of Chicago, his inspiration comes from the great restaurants they have visited around the world. At the heart of the restaurant is their belief in natural cuisine.  They’ve created a simple, European-style menu that features as many fresh, locally produced and organic ingredients as possible.

Café Muse Pavlova

Serves 8

8 Meringue Shells – can also be purchased at your local bakery or store
4 cups Fresh Strawberries or other Seasonal Berry – washed, hulled and sliced
1 cup Heavy Cream
4 Egg Yolks
½ cup Sugar
1 Vanilla Bean – cut down the length
1 tablespoon Butter – chilled
1 teaspoon Dry Sherry (optional)

Sauce:

In a saucepan over medium heat, combine heavy cream and vanilla bean. Bring to a simmer. In a separate bowl whisk the yolks and sugar together. Whisk into the egg mixture ½ cup of the hot cream. Stirring cream constantly, pour yolk mixture into saucepan. With temperature on low, whisk and heat until the sauce coats the back of a spoon. Remove from heat and whisk in butter until melted. Add sherry. Cool and serve.

Meringue Shells:

3 Egg Whites – at room temperature
1 teaspoon Vanilla Extract
¼ teaspoon Salt
¼ teaspoon Cream of Tartar

In a mixing bowl, combine salt, tartar, vanilla and whites. Beat until soft peaks are formed. Continue beating and gradually add sugar. Beat until firm peak and meringue is glossy. Divide into eight on a non-stick baking sheet and spread out to form shells. Bake on low in the oven at 250˚ for about one hour. Turn oven off and allow shells to cool in oven. Shells will last for several days in an air tight container.

To Assemble:

Place shells on a plate. Mound ½ cup fresh berries in center and pour sauce over the top. Pavlovas may be garnished with fresh whipped cream, mint leaves or powder sugar.

Michigan Sources for ingredients:

Suchman Farms for eggs, Crooked Creek for dairy, Big Chief Sugar and local community farms for berries.

 
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