The apples we have been receiving have been so crisp and so tasty. The are perfect for this quick dessert. Fall is here and this is a great heated up with a hot cup of coffee and a scoop of vanilla ice cream.
Recipe inspired by Apple Crisp III on Allrecipes.com Continue reading
Caponata is a great farmer’s market recipe. It uses bright red bell peppers, eggplant, and tomatoes. It’s perfect to make on a weekend afternoon. And it will last all week. Caponata is a thick vegetable relish. Serve it at room temperature with grilled bread, toast or crackers. You can dress it up by crumbling some feta or goat cheese over it. You can also use it to make a sandwich: bread, caponata, crumbled goat cheese, alfalfa sprouts.
Recipe submitted from GFC Member – Kathy Williams
Adapted from: FOOD.COM Continue reading
http://www.ediblecommunities.com/fingerlakes/spring-2010/fields-of-plenty.htm
The Good Food Collective
Feeding Rochester from Many Farms
Story by Christina Le Beau • Photo by Dylan Buyskes
There’s a statistic in local food circles that stumps even the most faithful. It is this: Less than 3 percent of food dollars is spent on local food. That’s despite the most significant farm growth since World War II and the rise of entire cottage industries around local food. It’s true even with the mainstreaming of terms like locavore and 100-mile diet, and the explosion in farmers’ markets and CSAs. The U.S. Department of Agriculture and Local Harvest Inc. report 5,274 markets, nearly double the count a decade ago, and 2,500 CSAs, twice as many as in 2006.
http://www.democratandchronicle.com/apps/pbcs.dll/article?AID=20108130341
EXCERPT
With her stethoscope around her neck, nurse practitioner Martha Lightfoot spends part of her Friday lunch break picking up her weekly drop-off of fresh produce.
A converted bread truck — painted a bright green — pulls into a parking lot next to the University of Rochester Medical Center, where Lightfoot works.
The truck serves as a makeshift store, displaying on a recent Friday quarts of blueberries and peaches along with trays of green peppers, beets and other vegetables on the drop-down table attached to the truck. Signs tell the customers how many of a particular item they can take.
Local farm advocate Chris Hartman, who manages this drop-off, spends two hours at UR — where 85 customers, including Lightfoot, have signed up for deliveries — before driving to the Rochester Institute of Technology to make a similar delivery for 35 customers, who are also part of this farm-college connection.
We are happy to be included in this local selection of farms providing CSAs.
EXCERPT
While popular culture isn’t exactly offering up healthy-life-choice alternatives, the past decade or so has seen increased public discussion surrounding our impending dietary doom. Films like Robert Kenner’s “Food, Inc.” and literature by Michael Pollan and Barbara Kingsolver warn us that, it may not be today, it may not be tomorrow, but the end of human health and epicurean freedom as we know them has been in the works for decades, a callous side effect of big business. And all the while, we seem to have been sleeping, or living that American dream where convenience trumps all.