'Tis the Season

The majority of winter vegetables are root veggies.
Photo Source/Picasa user duy

As the holidays fast approach and the weather cools down, there are a lot of changes in the organic community. In my hometown of San Diego, it's easy to eat whatever, whenever, because the weather is relatively consistent.

But when snow is a factor, things start changing. One of the aspects of eating locally is that one must also eat seasonally. That means a lot of root vegetables. While I'm out today, I have a winter stew of carrots, kohlrabi, potatoes, beets, radishes and celery (which, yes, I bought out of season) brewing at home in my slow cooker. If it grows underground, it's in that pot.

And it makes sense: Food that grows underground is protected from the elements. Thus, it doesn't wither and die in the cold New England weather.

With the changing produce, there are other seasonal consequences, as well. Because nearby farms are no longer yielding surplus produce, there are fewer opportunities to get one's hand on local food. Community Supported Agriculture (CSA) programs typically end in September or October, as do many of the regular farmers markets.

So what now?

I reached out to my twitter following and asked how they got their hands on winter produce. The following are a couple of tips:

• Eat seasonally. I know I mentioned it before, but it is important to develop a taste for those starchy root vegetables. I'm not advocating that one survive on potatoes alone, but eating seasonally will save money, as well.
• Investigate winter CSAs. Though they're not all traditional programs, various Massachusetts farms do have programs in the winter: Busa Farm in Lexington, which allows members to pick produce and show their farm stand; Red Fire Farm in Granby, who delivers their CSAs to pick-up locations throughout the city; and Enterprise Farm, which has the longest going winter CSA (November-May) and will deliver to the Boston area.
• Shop in the snow. There are some markets that extend beyond the typical October end date. Search "winter" on the Massachusetts Farmers Markets database of markets. Heather and Carrie, of Local City Chicks, recommend the Somerville Winter Market.
• Buy non-perishables. Though I much prefer fresh fruits and veggies, you can still get organically-grown goods in cans. Also look for organic canned soups and stews.... the warm stuff always feels better during the cold.
• Get festive. During their off-season, many of the farms focus more on seasonal festivities and community outreach than produce. Meander your way through a corn stalk maze, take a hay ride with a cup of organic cider, pick apples, outfit yourself with all the necessities for Thanksgiving (which uses mostly seasonal food: yams, potatoes, cranberries, pumpin).

Many thanks to @LocalCityChicks, @MAFarmMarkets and Stonewall Farm for their tips and ideas. As more come in, I'll be sure to add them.

Happy FOOD DAY!

Photo courtesy/Foodday.org

Happy 1st Annual Food Day, health buffs! Food Day is both an organization and an celebration that aims to bring together all types of people, from teachers to dietitians, to push for healthy, affordable food and a sustainable agricultural community. The organization has paired with non-profits and for-profits alike to sponsor thousands of food-related events nationwide. It was co-chaired by two senators, but they receive no federal subsidies or funding. It's a day for awareness and advocacy, for health and happiness. According to their website, the six Food Day principles are:

1. Reduce diet-related disease by promoting safe, healthy foods.
2. Support sustainable farms and limit subsidies to big agribusiness.
3. Expand access to food and alleviate hunger.
4. Protect the environment and animals by reforming factory farms.
5. Promote health by curbing junk-food marketing to kids.
6. Support fair conditions for food and farm workers.

Some very lofty goals, but very admirable. And thus far, the movement has been pretty successful. The #FoodDay hashtag on twitter is doing well, and there are major events in Boston and other big cities nationwide.

So how are you celebrating? Food Day encourages food providers and consumers to celebrate in their own ways, but there are many other more-organized events, as well. College campuses, restaurants, grocery stores and community organizations are all hosting various Food Day events.  The map to the right shows the locations of various Boston Food Day events—and those are just the ones that FoodDay.org knows about.

Host a dinner party, cook a homemade meal. Eat locally or organically for one day (or more!). Food Day is a great day to start making little changes towards a healthier, more sustainable lifestyle. Check out local events on Food Day's website. Or just search Boston.com for Food Day events. Happy eating!

9 Baby Steps to Start Living Greener

Eggs and animal products are a great way to start being organic. The

difference in flavor and quality is enough to convince any naysayer.

Photo source/riganmc

1. Shop farmers markets. Not only do farmers markets sustain the local, organic agricultural economy, but the food also uses significantly less packaging. Less packaging equates to less waste.
2. Pick one thing to start buying organic. Take note of how different it makes you feel ethically, and health-wise. [Personally, I recommend starting with cage-free, organic eggs. They're more than twice the cost, but the flavor and texture are well worth it.]
3. Wash laundry in cold water, instead of hot.
4. Replace all the light bulbs in one room with energy saving bulbs.
5. Don't just turn off appliances. Unplug them completely or use an extension cord that you turn off unless using the appliances in it.
6. Line dry your laundry. OR dry two loads in the same cycle.
7. Eliminate paper in the kitchen. Use rags or sponges for the counter, and fabric napkins instead of paper. Instead of disposable sponges, use brushes, which are reusable, don't smell and work better at getting off the grease and grime.
8. Eat less meat. I'm not one to preach about how everyone should be vegetarian, but eliminating meat for one day each week helps reduce greenhouse gas emissions generated by the meat processing plants.
9. Start your own herb garden. Not only does it liven up your living space and taste great, but it serves as a constant reminder of where your food comes from. [The ground, not just the supermarket]

Need inspiration? Read a book or watch a movie. There are lots of mediums that investigate the "green scene" and why it's beneficial to be environmentally sustainable. I just started (re)reading The Omnivore's Dilemma by Michael Pollan, which traces four meals back to their source, but Goodreads.com lists numerous good green reads.

Meet Your Farmer: Stonewall Farm

Mala Cline interacts with Chelsea (the cow) at Stonewall Farm. The farm

aims to be transparent in their business practices and has a 24/7 "open 

door" policy.

Photo courtesy/Stonewall Farm

At the 2nd Annual Boston Local Food Festival a couple of weekends ago, I spoke to representatives at Organic Valley, one of the main producers of organic dairy products in the country. Organic Valley products, which are readily available at major grocery stores like Stop N Shop and Shaws, are sourced from local dairy farms.

According to the company's online program "Who's Your Farmer," one of the sources for Boston's milk products is Stonewall Farm in Keene, N.H. The non-profit farm aims to interact in the local community through educational programs and invites consumers to visit its grounds and interact with the animals and farming process.

I spoke with Stonewall's Executive Director, Josh Cline, about the farm's educational programs, it's transparency and how important it is for consumers to understand where their produce comes from.

What is Stonewall's overarching mission?
We're dedicated to connecting people to the land and the role of agriculture in their lives. That's our official mission statement.

What is your role at Stonewall?
The farm is different than your average farm because we're actually a non-profit organization. So, I'm the director; that doesn't mean I'm the farmer. I just take care of the various departments. So we have the (1) dairy [department] with 30 head of cattle and we have a (2) garden that's a Community Supported Agriculture (CSA) program year-round, which isn't common [in the Northeast]. And we do (3) sugaring, so we produce maple syrup. And then we have an (4) educational department, and that includes summer camps and school programs, weekend events and family programs. And if that's not enough, we also have the learning center and do facility rentals… during the wedding season the place is booked all the time. I'm the director of all of that.

Why does the farm opt to be organic?
The original reason beyond what you would expect—like being environmentally sustainable—is economic. Organic Valley is great in that they have committed to their farmers to provide a pretty stable price for their milk, and a pretty high price.

What products does the farm offer?
We sell milk in bulk to Organic Valley. So if you're drinking Organic Valley milk…you're drinking one one billionth of our milk. We also make our own organic cheddar cheese. It's not made on site, but it's our milk. Then interestingly enough, our third most popular product is compost. We compost our waste and sell it. And we use it on our own farm depending on the application. We also have non-certified organic produce. It takes a lot of money to go through the certification process, and it's just not worth it for us to go through that effort. Then we have flowers and a flowers CSA, and maple sugaring. We produce on the farm about 300 gallons of maple syrup a year. And beef; cows that no longer produce milk are used for hamburgers… And then every single one of our products have educational programs associated with them.

What is the importance of eating locally-sourced food?
First is the importance of keeping dollars in the local economy, as opposed to dollars going elsewhere. Second is connecting people to what what agriculture means. It's important for people to know that milk comes from cows and carrots come from the ground. People are willing to pay more for food at the farm than at the store because they know where the food comes from. They know it's safe to eat.

Why is it important for consumers to know who their farmers are?
To me, it gets back to the same understanding of what agriculture is, where the food comes from. When you go to a grocery store, it's not like you see the person putting the celery on the stand and feel a connection. Whereas, if you go and meet Glenn [Yardley], our farmer, you know who he is. That's human nature… when people become friends and know their farmer, they're more inclined to buy their product from them. It helps the farm and it helps people become more comfortable with the food they eat.

The Green Machine

The best part of any sandwich, in my opinion, are sprouts.

Photo source/healingdream

According to Boston Organic's weekly update, tomorrow's box should include a variety of winter vegetables: more beets, carrots, celeriac (celery root), radishes, lettuce, mixed herbs, potatoes, and shallots.

A lot of root vegetables, given that I chose the "local" box and all the products are sourced from the northeast. I realize that I jumped onto the organic bandwagon a little late in the year, and right now, most of the produce is grown below the ground. So I devised a little recipe—inspired by something I ate once in Bruges, Belgium—that uses my rooty winter goods. It also pairs well with a locally-brewed dark Belgian beer. Just saying...

I call it my green machine sandwich:

• Two slices of organic multi-grain bread ($3-4/loaf at Stop N Shop)
• Jalapeño hummus ($6 for a super big container)
• Lettuce (from Boston Organics!)
• Chives and sprouts (from Boston Organics)
• Tomato slices (tomatoes $3/pound at Copley Square market)
• Goat Cheese (that spreadable swiss cheese works too. $4)
• Roasted beet slices, chilled (from Boston Organics)
• Sliced radishes (from Boston Organics)
• Annie's organic goddess dressing ($4 a bottle)
• Salt and pepper to taste

With the hummus and the cheese, there's more than enough protein and plenty of flavor; the jalapeño hummus has a lot of kick to it. I avoid mayo because it's plenty moist, and I can't stand mayonnaise, but the Goddess dressing is a great replacement for a little extra moistness.

It's also got lots of color, between the beets and radishes and tomatoes, oh my! Serve it on toasted baguette slices as a pretty holiday-colored appetizer for guests. Pair it with the carrots, sliced celeriac and dip (hummus, dressing or cream cheese).

Sonnetato: Ode to a sweet potato

How do I love thee? Let me count the ways.
I love thee with my touch, tongue and tummy,
The way you stink up the room like bacon,
For all the midnight snack sessions we shared.
I love thee to the level of crazy
The way your strings tickle on the way down.
I love thee wholly, despite your uncanny resemblance to an oversized fluorescent slug;
I love thee organically, as you are.
I love thee with the passion of hunger,
With my love for the whole orange food group.
I love thee fried, mashed, a pie, tots or baked.
Others scold—they who smell thee on my breath.
Best taste, of all my life!—and, topped with chives,
I can now happily accept my death.

BPA-free hydration

Spot Cool Stuff also evaluates various BPA-free bottles.
Photo Source: spotcoolstuff.com

This recent health craze has me hyperaware of how dehydrated I am, so I've been on the lookout for a nifty water bottle. After scanning, I noticed that several sites advertise BPA-free bottles. I investigated the chemical and started shopping for the best BPA-free bottle I could find.

I'm an advocate of reusable bottles because they help minimize waste, but the concept of BPA—or the lack thereof—is relatively new to me. I've heard the term before, especially in advertising plastic bottles and products, but had no clue what it actually was. So I decided to do some digging, to investigate what this mystery chemical is and why there's a stir about it in the "green scene."

According to the Mayo Clinic, BPA is short for bisphenol A, an industrial chemical used since the 1960s in various plastics, especially those used for storing food and drinks. Though some claim that the chemical is harmful, it's a controversial subject.

The American Chemistry Council, an association with ties to plastic manufacturers, maintains that BPA poses no health risks. Yet the National Toxicology Program at the Department of Health and Human Services, and the Food and Drug Administration both say that they have some concern about the possible health risks BPA may cause to the brain, behavior and prostate gland development of fetuses and children. A 2010 review at Tufts University concluded that BPA may increase risk of cancer, though U.S. programs have yet to evaluate in for potential cancerous properties.

There's also evidence that BPA-exposure can cause problems to reproductive health and functionality.

So while there's little concrete evidence for either side, I figure it's best to err on the side of caution. In February, the Maine Board of Environmental Protection voted to ban the use of BPA in bottles and other reusable containers, effective January 2012. So I figure I can take a hint and start reducing my BPA-exposure, as well. The Mayo Clinic article lists a few simple steps that consumers can take to help minimize their exposure. And various sites list their top choices: Good Housekeeping tested 32 BPA-free bottles, evaluating their ease of use, functionality and looks, listing the pros and cons of several different brands; and Inhabitots focused specifically on the best BPA-free bottles for kids, who—as evidence suggests—are more likely to be affected by the chemical.

Top contenders include the Nalgene OTG Everyday bottle ($10)—which is also sold at a significant markup ($15) at Northeastern's campus store—and the CamelBak Podium bottle ($9). Both ranked high in regards to their ease of use, though the CamelBak bottle was criticized because the lid isn't attached and is, therefore, easier to lose.

Personally, I just ordered the Thermos Nissan Intak Hydration Bottle ($11), which features a spill-proof lid (much needed when I carry a camera and laptop) and a meter that measures how much water I consume. Though Good Housekeeping ranks the Intak bottle 8th, I figured it was the best fit for me because I maintain a very busy schedule and it's great that the bottle can work for me, measuring my water intake and helping to ensure that I am healthy and hydrated. Plus, it's much prettier than the other bottles; there's a lot more incentive to drink when I want to show off my water bottle. Hello, hydration!

Sunday night brain food

Really quickly, I just wanted to post some photos from dinner tonight. I decided to cook the collard greens from my Boston Organics delivery last week. I prepared them according to how my mom always did--cut out the stem, then roll them like a cigar and cut them into smaller bits.

I sautéed/steamed them for almost 45 minutes with onions, spices and vegetable broth (my mom uses chicken broth, which admittedly adds more flavor). Collard greens tend to turn a not-so-pretty color when they're cooked, but they maintain their rich chlorophyl-liscious flavor.

I paired them with Annie's organic macaroni and cheese, and my boyfriend literally licked his bowl (there are pictures to prove it).

So delicious!

A full-of-food weekend

Enjoying the beautiful weather and heirloom tomatoes at
Friday's farmers market at Copley Square.

I confess I didn't have time to make my recipes this weekend. I was too busy galavanting around town. I legitimately went to three organic-themed markets in the last three days.

Friday, I was out and about running errands and stopped by the Copley Square farmers' market to pick up some tomatoes and salad greens. The selection of heirloom tomatoes was absolutely stunning (so I took a photo on my friend's phone), as were the peaches. I can never get enough of the color at farmers' markets. I did run into some problems, though. When I went to purchase my produce, the woman asked condescendingly if I needed a bag (I did). Note to self: always carry around recyclable bags.

Yesterday, I stumbled through the financial district on the lookout for the 2nd Annual Boston Local Food Festival. After mistaking an anti-corporation rally for the festival, I finally managed to find it. There was a wide selection of booths: local dairy farms (where I asked lots of questions about the treatment of animals), chocolate manufacturers, fair-trade coffee, community programs, and food--lots and lots of food. More than anything, the Boston Local Food Festival gave me the opportunity to network a little and meet people in the Boston "green scene." I introduced myself as a journalist writing about organic food in Boston, and people were more than happy to share their experiences with me. I talked with the farmers who actually grow my food and raise the cattle whose milk I use. And though I learned a lot and collected business cards, I didn't get any formal interviews. Note to self: always carry a pen.

And then today, I was running around Cambridge and saw their Oktoberfest celebrations (which included a farmers' market). It was uncomfortably packed, but I was excited that so many people were together celebrating beer and food and music. In all, an incredible weekend. Nothing cheers me up like good food.

Check out some pictures from the weekend after the break.