Push Me, Pull You
Through this
newsletter, our farm tours and our everyday conversations, we are dedicated to
informing our shareholders about the value of consuming organic foods. We
describe the biological systems at the foundation of farming systems, including
the various methods of managing nutrients, with the hope of connecting your
personal values and health with your little piece of the earth. The methods you
use to choose your food are a vital part of a sound food system. Little
decisions about what food to eat may seem trivial, but there is nothing further
from the truth.
All the stars
are lining up about the health benefits of consuming certified-organic foods.
Be it pesticide-free fruits and vegetables or grass-fed meat and milk, the
medical community is getting on board with the message. Not one Saturday
farmers market goes by without at least one customer coming to the booth
looking for these foods on the advice of his doctor. Please do not wait for a
diagnosis of the need; avoid the diagnosis altogether. Food is medicine!
The decision
to eat compromised foods because organic foods are expensive or hard to find no
longer holds water. What could be easier than picking up a box, or bag, chock-full
of wholesome, organic veggies once a week, with pastured meats and eggs right
alongside? The CSA farm-share business model works for the farm, yes, but it
also works for the consumer. If you want more of a certain item in your CSA
share or something not in your share, we are always at the farmers market on
the weekend, year round, or just a phone call away. Good Foods Co-op and Whole
Foods Market partner with local, organic growers like us to ensure you have
access, as well. They go the extra mile to source organic foods from other
organic farmers across the country to stock the shelves during our off-season,
because it is that important. Think of the millions of pounds of toxic,
synthetic fertilizers and the thousands of gallons of toxic, synthetic
pesticides that are no longer being thrust into the environment because each of
you made the decision to eat organic food.
The idea that
organic foods in the grocery are somehow less organic than local-organic is
wrong. The integrity of the regulated organic-food system is beyond reproach.
The documentation and inspection methodology is the same for them as it is us.
Trust it! The organic lettuce farms in California and the organic peach farms
in Colorado we know have developed very sophisticated methods of growing these
foods for the wholesale market, and we seek them out any time we don’t have
those items from right here at home. I doubt any of you would walk into CarMax
and ask for the cheapest car on the lot without consideration of the
dependability of the engine and drivetrain, braking systems, emissions, fuel
economy and safety features—much less comfort, sound systems and air
conditioning. Please do not be misled by “no spray” or “organic methods”
signage you might see at a farmers market. You will not see this kind of
greenwashing in retail outlets for a reason: It cannot be verified. The more
people who make food choices with the same level of scrutiny as they do vehicle
choices, the more these foods will be available.
The Organic
Association of Kentucky (OAK) is dedicated to making more organic foods
available in Kentucky by helping farmers transition their farming methods to be
compliant with organic regulations. The OAK Board of Directors (of which I'm
president) has obtained funding to train and hire consultants to go farm to
farm to make this happen. OAK’s mission also guides us to educate consumers
about the value of organic eating. These two objectives come together at Whole
Foods Market in Louisville on August 31, and in Lexington on September 7, as
OAK is the beneficiary of their “5% Day,” which means 5% of their net receipts
for those days will go to OAK. What a wonderful way to close the loop on a
local and organic food system right here in the Commonwealth.
Your support
of Elmwood Stock Farm has allowed us to create a viable food-production system.
By buying local, organic foods, your investment not only helps us, but also the
local economy, improves public health and curbs the use of toxic chemicals in
the Bluegrass Region. You are a valuable part of developing a sound food system
right here in the Bluegrass. By purchasing organic foods at retail outlets, you
are developing systematic supply chains that support organic farmers of other
crops in other regions. As you pull our products into your kitchens, we will
push more out there for you. —Mac Stone
In Your Share
Brussels Sprouts
Collard or Kale Greens
Cucumber
Garlic
Leeks
Peppers
Potatoes
Spaghetti Squash
Tomatoes
Recipes
Bruschetta, adapted from Chowhound
2 tsp. balsamic vinegar
2 T. olive oil
6 medium Roma tomatoes (about 1 ½ lbs.), cored,
seeded, and small dice
2 medium garlic cloves, minced
½ tsp. salt, plus more as needed
¼ tsp. pepper, plus more as needed
8 ounces crusty Italian bread, cut crosswise into
½-inch-thick slices
2 T. olive oil
1 medium garlic clove
6 to 8 basil leaves
Place balsamic vinegar in a medium, nonreactive
bowl, and whisk in olive oil in a slow stream. Add tomatoes, garlic and
measured salt and pepper, and stir to combine. Taste and season with additional
salt and pepper as needed. Set aside at room temperature. Heat a grill pan or outdoor
grill to medium high (about 375 to 425 degrees F). Arrange the bread slices in a
single layer on a baking sheet. Very lightly brush the tops of the bread using
1 tablespoon of the oil. Flip over the bread and brush with the remaining oil.
Generously season one side only with salt and pepper. Place the bread on the grill
(reserve the baking sheet), and cook until grill marks appear and the bread is
toasted and crisp, about 2 to 3 minutes per side. Return the grilled bread to the
reserved baking sheet, seasoned-side up, and rub the seasoned sides with the
garlic clove. Divide the tomato mixture evenly among the bread slices.
Tear the basil leaves into bite-sized pieces and sprinkle over the bruschetta.
Cut bread into smaller pieces, if desired, and serve.
Potato-Leek
Soup, adapted from EveryDay with Rachael Ray
This soup
is the quintessential leek dish, and Rachael Ray’s
addition of zucchini turns it into a perfect cold soup for the summer.
1 lb. potatoes, cut into ½-in. pieces
1 bunch leeks, white and light-green parts chopped
½ lb. zucchini, sliced
salt
½ c. plain yogurt
2 T. chopped chives
In a large saucepan, bring 5 cups water, the
potatoes, leeks, zucchini and 2 teaspoons salt to a boil. Lower the heat and
simmer until vegetables are tender, about 30 minutes. Let cool slightly.
Using a blender and working in batches, purée the
soup. Refrigerate until chilled. Serve with a dollop of yogurt and a sprinkle
of chives.
Braised
Cucumbers with Dill, adapted from Food & Wine
1 ½ T. unsalted butter
1 medium leek, white and pale-green parts only, cut
into 1/2-in. dice
3 pounds cucumbers—peeled in stripes; halved,
seeded and cut crosswise ½-in. thick
salt
2 T. chopped dill
In a large skillet, melt 1 tablespoon of the butter. Add leeks and cook over moderately low heat, stirring, until tender, 4 minutes. Stir in cucumbers, the remaining butter and 2 tablespoons of water. Season with salt. Cover and cook over moderate heat, stirring a few times, until the cucumbers are crisp-tender, 3 minutes. Uncover and cook over moderately high heat until liquid evaporates, about 1 minute. Transfer to a bowl, stir in dill, and serve.
Potato,
Tomato and Onion Casserole,
adapted from Memorie di Angelina
If you
have a terra-cotta baking dish, this is the recipe for which to use it!
½ lb. potatoes, peeled and sliced
½ lb. onion, sliced
½ lb. tomatoes, sliced, seeds discarded
2-3 cloves of garlic, minced
oregano
salt & pepper
breadcrumbs
olive oil
Preheat oven to 350 degrees F. Grease a baking dish
with a bit of olive oil. Place a layer of sliced onion in the bottom of the dish,
and drizzle with olive oil. Place a layer of potato on top of the onions, then
a layer of tomatoes. Sprinkle with garlic, oregano leaves, salt and pepper, and
drizzle with olive oil. Repeat until you use up all the ingredients—but for the
top layer, mix potatoes and tomatoes in a decorative pattern. Add enough water to fill about
halfway up the height of the ingredients. Sprinkle the top layer with
breadcrumbs, and drizzle with olive oil. Bake, on convection heat, if
possible, for about 45-60 minutes, until the ingredients are cooked, most of
the liquid evaporates and the top is nicely browned. Let cool 10-15 minutes
before serving.
