Friday, December 26, 2008
If not, you'll find the Windfall stand in Union Square this Saturday and New Year's Eve at our usual location!
Because of the Union Square renovation, we will be moved to another location, in the park, in the coming weeks. But don't worry we'll let you know, plus we'll have that beacon of a green bus!
Thursday, December 11, 2008
As Barack Obama ponders whom to pick as agriculture secretary, he should reframe the question. What he needs is actually a bold reformer in a position renamed “secretary of food
Renaming the department would signal that Mr. Obama seeks to move away from a bankrupt structure of factory farming that squanders energy, exacerbates climate change and makes Americans unhealthy — all while costing taxpayers billions of dollars.
“We’re subsidizing the least healthy calories in the supermarket — high fructose corn syrup and hydrogenated soy oil, and we’re doing very little for farmers trying to grow real food,” notes Michael Pollan, author of such books as “The Omnivore’s Dilemma” and “In Defense of Food.”
The Agriculture Department — and the agriculture committees in Congress — have traditionally been handed over to industrial farming interests by Democrats and Republicans alike. The farm lobby uses that perch to inflict unhealthy food on American children in school-lunch programs, exacerbating our national crisis with diabetes and obesity.
But let’s be clear. The problem isn’t farmers. It’s the farm lobby — hijacked by industrial operators — and a bipartisan tradition of kowtowing to it.
I grew up on a farm in Yamhill, Ore., where my family grew cherries and timber and raised sheep and, at times, small numbers of cattle, hogs and geese. One of my regrets is that my kids don’t have the chance to grow up on a farm as well.
Yet the Agriculture Department doesn’t support rural towns like Yamhill; it bolsters industrial operations that have lobbying clout. The result is that family farms have to sell out to larger operators, undermining small towns.
One measure of the absurdity of the system: Every year you, the American taxpayer, send me a check for $588 in exchange for me not growing crops on timberland I own in Oregon (I forward the money to a charity). That’s right. The Agriculture Department pays a New York journalist not to grow crops in a forest in Oregon.
Modern confinement operations are less like farms than like meat assembly lines. They are dazzlingly efficient in some ways, but they use vast amounts of grain, as well as low-level antibiotics to reduce infections — and the result is a public health threat from antibiotic-resistant infections.
An industrial farm with 5,000 hogs produces as much waste as a town with 20,000 people. But while the town is required to have a sewage system, the industrial farm isn’t.
“They look profitable because we’re paying for their wastes,” notes Robert P. Martin, executive director of the Pew Commission on Industrial Farm Animal Production. “And then there’s the cost of antibiotic resistance to the economy as a whole.”
One study suggests that these large operations receive, in effect, a $24 subsidy for each hog raised. We face an obesity crisis and a budget crisis, and we subsidize bacon?
The need for change is increasingly obvious, for health, climate and even humanitarian reasons. California voters last month passed a landmark referendum (over the farm lobby’s furious protests) that will require factory farms to give minimum amounts of space to poultry and livestock. Society is becoming concerned not only with little boys who abuse cats but also with tycoons whose business model is abusing farm animals.
An online petition that can be found at www.fooddemocracynow.org calls for a reformist pick for agriculture secretary — and names six terrific candidates, such as Chuck Hassebrook, a reformer in Nebraska. On several occasions in the campaign, Mr. Obama made comments showing a deep understanding of food issues, but the names that people in the food industry say are under consideration for agriculture secretary represent the problem more than the solution.
Change we can believe in?
The most powerful signal Mr. Obama could send would be to name a reformer to a renamed position. A former secretary of agriculture, John Block, said publicly the other day that the agency should be renamed “the Department of Food, Agriculture and Forestry.” And another, Ann Veneman, told me that she believes it should be renamed, “Department of Food and Agriculture.” I’d prefer to see simply “Department of Food,” giving primacy to America’s 300 million eaters.
As Mr. Pollan told me: “Even if you don’t think agriculture is a high priority, given all the other problems we face, we’re not going to make progress on the issues Obama campaigned on — health care, climate change and energy independence — unless we reform agriculture.”
Your move, Mr. President-elect.
Check out comments to this peice at NYTimes
Monday, November 17, 2008
Thursday, November 6, 2008
Thursday, October 23, 2008
As usual they're grown with no pesticides, herbicides, insecticides, fungicides, or chemical fertilizers. You wouldn't want a poisoned jack-o-lantern. Think about all those seeds inside that are excellent roasted. We're selling the small ones at $3 each, or 2 for $5. Larger pumpkins for $10. Considering the local bodega in Manhattan is probably asking 20 bucks a piece, surprise, our stand is a bargain.
With the cooler weather our salad greens, lettuce, and root veggies are tasting incredible. Swing by and see us!
Every Wednesday & Saturday 8am-6pm
16th St & Union Square West
Thursday, October 2, 2008
Squash blossoms, squash, tomatoes, basil, and other warm weather produce will be replaced with carrots, radishes, potatoes, turnips and more in the coming weeks.
"Some things better, others won't exist...Greens become sweeter." Morse
Pitts, October 2nd
Lettuces, kale and salad greens become heartier and even more tasty. Semposi a leafy green similar to a collard, yet sweeter and more tender, is a really good cooking green thats in season. We just sauteed some in our eggs for todays late breakfast!
Corazon taste-testing Semposi leaves that we used for our meal.
Monday, August 18, 2008
This bus is slightly bigger than the last which means a different setup in our usual location at the Greenmarket. Morse's favorite feature being the wheelchair lift in the rear door, while I like the prospects for the internal/external PA system! Can't you hear "Buy 2 Get 1 Free!" coming from it already?!
At Loren's encouragement we took some portraits of everyone working the stand that day in front of our new friend.
Monday, August 4, 2008
Friday, July 25, 2008
This recipe caught my attention. If you visit our farm stand at the Union Square Greenmarket, you will find a choice selection of tomatoes in season for the next couple of months. Arugula is also available - we try to grow it year-round. The "wild" arugula (or sylvetta arugula) is actually out of season for us, but I challenge you to tell the difference in flavors. FYI - we read from outlets other than The New York Times website, but this was too good to pass-up. Enjoy!
Thursday, July 24, 2008
In addition to the restaurants listed in the article, I suggest heading to Casellula. I ate their stuffed blossoms last summer and my mouth has been watering for them ever since!
Friday, July 18, 2008
Stuffed Squash Blossoms
- 1/2 cup ricotta cheese, goat, or fresh mozzarella
- 8 squash with blossoms intact
- 1-2 eggs, beaten
- ¾ cup white flour
- ¾ cup cornmeal
- Oil for deep frying
- Salt and pepper
Gently open the end of the squash blossom and fill approximately one tsp of cheese in center.
Twist top of flower closed and dust with white flour
Dip in egg and then roll into cornmeal
Sprinkle with salt and pepper if desired
Filling for Quesadillas
- 1 TBS vegetable oil
- 1 ½ TBS chopped white onion
- 1 garlic clove finely chopped
- 1 poblano chilie, charred, peeled seeded and stripped
- 4 ½ cups chopped squash blossoms
- 1 TBS chopped epazote
- salt to taste
Heat oil in frying pan, add onion and garlic and cook over medium heat for 1 minute.
Add the chilie strips and cook for 2 minutes.
Stir in squash blossoms and ssalt, cover pan and cook over medium heat, until the bulbous base of flower is tender. About 10 minutes.
If flowers are dry, add water. If they are juicy remove the lid. Mixture should be moist but not juicy,
Stir in epazote and cook for 3 more minutes.
Create quesadilla with
Adapted from Diana Kennedy
Thursday, July 3, 2008
Tuesday, June 10, 2008
June 6, 2008
Boosting Health With Local Food
The local food movement typically has been about improving the health of the planet. Buying locally means less fuel burned to transport food, which means less pollution.
But now researchers are trying to find out if eating locally farmed food is also better for your health.
A team of researchers at the University of North Carolina at Chapel Hill has received a grant to study the public health impact of moving toward a local, sustainable food system. An increasingly vocal local food movement calls for consumers to try to buy and eat foods produced within 100 miles of their homes.
So far, there’s not real evidence that eating locally farmed food is better for you. But there are many reasons to think it might be. By definition, locally farmed food is not going to come from large commercial food companies, so people who eat locally aren’t going to consume as much processed food, which typically contains lots of refined carbohydrates, sugar, fat and preservatives.
By focusing your diet on products grown and raised within 100 miles of your home, you will likely end up eating more fruits and vegetables as well. Shopping for fruits and vegetables at farmers’ markets is also pleasurable and may lead to more variety in your diet. Eating local often means you can meet the people who produce your food, and you can also ask questions about pesticide use and farming methods.
The University of North Carolina study will last two years, and researchers say it will improve understanding of the health, environmental and economic issues associated with the local food trend. The study will look at the environmental benefits of transitioning to sustainable farming practices, determine whether there are nutritional and health benefits for consumers, and conduct an economic analysis of opportunities and barriers to local food systems.
“Among the most pressing public health problems in the U.S. today are obesity, environmental degradation and health disparities,” said Alice Ammerman, director of the U.N.C. Center for Health Promotion and Disease Prevention. “Contributing in a big way to each of these problems is our current food system, with its heavy dependence on fossil fuels such as fertilizers, pesticides and gasoline for large-scale production and long distance transportation of often high-calorie, nutrient-poor food, from farm to processing facility to table.”
To read more about local food, read this post from last year called “A New Yorker Tries the 100-mile Diet.'’
Friday, May 23, 2008
You can find the video here. Morse & Phil appear 3/4 of the way into the program, so let the video download all the way and scroll to the end of the program.
One statistic I caught from a video clip shown in the program
"7% of "our" farms sell 70% of our food, and collect the majority of farm subsidies offered by the US government."I guess we should consider them "our" farms since anyone that pays taxes is sustaining all the large farms the accept them!
Monday, May 5, 2008
Last Spring New York Magazine had the following recipe and really good explanation about Eggs. They mention our, previous, policy of rationing one half-dozen per customer. We no longer limit the amount customers can purchase, yet they come at a slightly higher price.
Just like ramps, asparagus, and Shack Burgers, eggs have a season. Of course, you can get them year-round at your corner deli and local Greenmarket, but official egg-laying season begins in spring, when chickens—prompted by increasing daylight—bump up their production cycle. Connoisseurs say that eggs from contented, pasture-raised hens taste best and are, for lack of a better word, eggier, not to mention more nutritious. If that’s not enough incentive to get cracking, consider this recipe from George Weld, reigning grill-maestro at Williamsburg’s best breakfast joint, the aptly named Egg. Then click here for a primer on what to look for in a high-quality egg, where to find them , and a list of our favorite egg dishes, gathered from a handful of local chefs increasingly besotted by them. They’re not just for breakfast (or Easter) anymore. George Weld’s Eggs Rothko
- 2 tablespoons butter
- 2 thick slices of brioche or challah
- 2 large or extra-large eggs
- 1 cup good-quality Cheddar, like Grafton, grated
Place oven rack in lowest position and preheat oven to broil. Melt 1 tablespoon of butter in a large skillet over medium heat until it begins to foam. Place brioche slices in the skillet, moving them around until well-buttered and browned.
(1) Using a biscuit cutter or drinking glass, press a hole in the center of each bread slice and discard the cutout rounds. Divide the remaining tablespoon of butter between the 2 holes in the bread.
(2) When butter begins to foam, crack an egg into each hole and cook until the egg whites set about halfway up the sides of the yolks. Flip the bread with a spatula and cook for another minute or so.
(3) Remove bread from skillet and place onto a broiler pan. Spread grated cheese thoroughly over the bread, covering as much surface area as possible to prevent the bread from burning, and place pan under the broiler. Remove as soon as the cheese is melted. Serve with broiled tomatoes or a simply dressed green salad.
This past Saturday at the Union Square Greenmarket the stand had a large variety of Micro-Greens. The fields are also starting to produce, so not only are we having different varieties of edibles at market, but a diversity of prices!
Above there is Micro Mesclun, Red Amaranth, Micro-Frisee, Purple Radish, Hong-Vit, Buckwheat Greens, Micro Mizuna, Micro Tat Soi, Micro Hon Tsai Tai, Micro Purple Mizuna, Micro Ruby Streaks, Micro Red Mustard, Micro Pepper Cress, Corn Shoots, Micro Red Russian Kale, Baby Dandelion, Mini Golden Purslane, Shungiku(edible Chrisanthemum), Claytonia, Sorrel, White Pea Shoots, Pea Greens, Mache, Sylvetta Arugula, Baby Arugula, and Mesclun!
There were also fair amounts of larger Arugula, Spinach, Dandelion, Mesclun, Pea Shoots and...gosh, I can't really think right now! Oh, there was also a large amount of Nasturtiums, Impatiens, Arugula blossoms, and Mustard flowers to spice up and beautify your salads and sandwiches.
Friday, April 11, 2008
Friday, March 21, 2008
Wednesday, March 19, 2008
Monday, March 3, 2008
Thanks for visiting us Kelly!