New Discoveries

Last Saturday I went to Carlisle to find the Old Pomfret Farmers' Market. Instead I found a street street festival. There were a few farmers selling produce on the square, and I ran into Thom Marti, owner of Broad Valley Orchard - one of the very few orchards in the region that is certified natural (organic - just not USDA certified, which might be even better considering the way this administration has been trying to tinker with the organic standards).

Be sure to check out Thom's website (linked above). Lots of info there. The farm is about 15 miles north of Gettysburg, and from what Thom told me on Saturday the pick-up point for the CSA is at a Lutheran Church in Gettysburg. The amazing coincidence is that this CSA is one that I helped start about 8 years ago. I stepped out after I found myself in over my head without enough gardening experience to provide the food that we needed. I was overjoyed to hear that Thom took over the CSA and that it appears to be thriving.

I ran across a vendor at the fair who makes wooden toys. So I bought this grasshopper for our son. The vendor was "Sew 'n Saw, quality handcrafted items made from wood and fabric" Julie and Tom Pasker 125 Jeanel Ci, Lititz, PA 17543. 717-626-2797. sewnsaw@dejazzd.com

I finally stopped at Appalachian Whole Foods Market on the corner of High St. and Pitt St. in downtown Carlisle. Map of 100 W High St Carlisle, PA 17013-2924, US It's a corner grocery store that carries a wide range or organic and natural foods, body products, and health supplements.

They carry Big Sky Bread which appears to be baked in York, but is a national franchise. The wheat is grown in Montana, and all of the ingredients are simple -- no preservatives, no corn syrup, nothing that you can't pronounce easily. So it's not 100% local but it's a lot better than many of our alternatives. I bought a loaf of whole wheat multi-grain bread that was incredible. One of the best breads I've had in the U.S., and I have a loaf of French peasant bread in the freezer waiting for just the right meal to accompany it. I'll definitely be back for the bread.

They also have some dairy products from Trickling Springs Creamery which I've written about before. For those of you catching up, it's a great local dairy that has local organic dairy products.Apparently there's also a learning center there at Appalachian Whole Foods. There was really too much to try to absorb in one short visit, so I'll get more info next time I go

If anyone has more info on Appalachian Whole Foods or Big Sky Bread Company please post a comment.

While I'm writing about bread, I thought I'd mention the Gettysburg Baking Company. They have two locations in Gettysburg and Biglerville. I've heard good reports, but I've never been there myself. Again if anyone has been there, post a comment.

Other than my adventure in Carlisle, I've been busy putting food up for winter. In addition to the usual squash and root crops, I've been taking advantage of this unseasonably warm fall weather to get in more tomatoes. I freeze some whole for sauces and soups in the winter. I just put them in a big container in the freezer and then grab some whenever I want. I've also been drying some tomatoes and storing them in canning jars. In anticipation of getting a heavy frost someday, I've also been picking some green tomatoes to ripen indoors. I wrap them in newspaper and lay them on a sheet of newspaper on the cool basement floor. They will gradually ripen, hopefully not all at once. I've also been freezing sweet peppers. We also got some organic free-range chickens through our CSA from Village Acres Farm in Mifflintown, PA.

And I have one question for Finnegans Wake (who posted a comment earlier); have I run into another James Joyce fan? I've never had the courage to attempt "Finnegans Wake" but I love "Ulysses."

Stock Up for Winter

A few weeks ago I made a post and referenced two articles on Mother Earth News about eating with the seasons and storing foods for the winter. Here's a little update on what we've been doing to put some food up for winter.

First, we've been eating all of the fresh produce we can so that we do not dip into our winter stores. That means right now we're still eating a lot of salad greens, tomatoes, summer squash/zucchini, eggplant, and peppers. Even though we have potatoes, winter squash, and kohlrabi we're saving those for later.

Aside from our CSA, I've been supplementing our produce with stops at another local farmer's stand on Rt 11, just North of Chambersburg (near Green Village if you know where that is).Map of 2891 Philadelphia Ave Chambersburg, PA 17201-7904, US The address is actually for McDonald's which is across the road, but it'll get you there. They have a very nice selection -- not organic, but still local. Their farm is near Path Valley. I've been stopping every week and buying butternut squash, acorn squash, spaghetti squash, and apples.

I also stopped today at Shatzer's fruit stand on Rt 30 West (between Chambersburg and St. Thomas). I posted a map to their location in a post a month or two ago. Their apples are a little cheaper and better quality I think. While they are not organic, they also do not spray indiscriminately. Today they had several varieties of apples, pears, winter squash, pumpkins, cider, apple butter, honey, and a few other things I've forgotten.

Most produce needs cool temperatures for storage. Exact temperature requirements vary as do requirements for humidity, but it's not rocket science. See those articles I referenced for more info. If I get time, I'll post a little more later about storage ideas since most people don't have root cellars anymore.

Busy week

Just a quick post to say that we have had a busy couple of weeks. My apologies for the lack of posts.

We took a short vacation to Virginia Beach over the weekend and had some great local food and saw a lot of wildlife on our hikes and bicycle rides.

Food recommendations: Steamed hardshell crabs. Fantastic. Fresh. Local. A little on the pricey side, but how often do you get to have fresh crabs? We got ours at Bubba's on the corner of Shore Dr. and Vista.

Restaurant: Hot Tuna. Ask what their fresh, local catch of the day is. We had Tilapia with a spinach and crab "topping." Their "she crab" soup is incredible as well.

The wildlife we saw at First Landing State Park included Osprey, Green Herons, Chicken turtles, painted turtles, one huge cottonmouth, and a water snake.

I've also been busy researching improvements to our home's insulation (starting with increasing our attic's R value to at least 49 with blown in cellulose insulation), composting projects for my little garden, looking into local foods that I can store for the winter (potatoes, apples, onions, garlic, squash, etc.), and getting back into practicing taiji (tai chi) daily. My wife is also a professional opera singer. I help manage her business on the side and this is a busy time of year for her business as well.

If anyone has any recommendations in regards to where to buy large-ish quantities of local (preferably organic) foods for winter storage please leave a comment. I'm planning on checking out the farmer's markets in the area, but haven't had a chance to do so yet.

Happy Harvesting!

Easy, Delicious Local Supper Idea

Tonight's menu was straightforward:

Steamed greenbeans (some from our modest garden and some from the CSA) with butter (Trickling Springs Creamery) and lemon and pepper;

Baked potatoes (garden/CSA) with butter (TSC).

My late night snack, which I will retire to in a few minutes will be two slices of rustic french bread (Lulu's Breadbox), red raspberry jam (Granma's jam house in Bittinger, MD-- not quite local) and some tea (definitely not local).

"I love deadlines. I like the whooshing sound they make as they fly by." -- Douglas Adams

Fabulous summer foods!

I hope everyone is having as much fun eating local summer produce as my family is. Lately, I've been getting our milk and cheese at Trickling Springs, bread and baked goods at Lulu's Bakery, veggies from our CSA and Maplewood Produce, and fruit from Shatzers Orchard and Maplewood. I have info on these other places elsewhere on my blog, and here's a little info on Shatzer's.

Shatzer's is not organic, but at least they're local. It still beats having fruit shipped from California. They are really friendly and have a little shop where they sell their fruit and other local items. Here's a map to their fruit stand on Rt 30 west of Chambersburg:Map of 2197 Lincoln Way W Chambersburg, PA 17201-8655, US

I'm still looking for a reliable source of local organic fruit. If anyone has any info let me know. I hope that I'll soon be able to check out the Windmill Farmer's Market in Shippensburg. They advertise organic produce.

If you're having trouble figuring out some new and different ways to prepare all these great veggies, here are some ideas.

Last night I made Eggplant caviar. Don't fear it has nothing to do with fish eggs. The dish is named for its texture which is like a coarse dip. Basically you bake an entire eggplant in oven at 400 degrees for 35 minutes. Roast a few cloves of garlic in their skins wrapped in a piece of aluminum foil in the oven along with the eggplant. When done let the eggplant cool until it is cool enough to be handled. Cut the eggplant into slices and remove the skin, but be sure to get all the little bits next to the skin as these are some of the tastiest. Puree the peeled eggplant. In a large mixing bowl, combine the eggplant, a handful of chopped parsley, 3 scallions or small onions, 2 tbsp olive oil, 2 tbsp lemon juice, salt to taste, and garlic (just squeeze the roasted garlic from its skin into the mix). Mix and mash as thoroughly as possible. Serve with crackers or on slices of toasted baguette.

Tonight we had omelettes with sauteed onions, garlic, tomatoes, summer squash, and cheddar cheese (all mixed into the omelette). Then we had fresh peaches for desert.

Some nights we have ratatouille, which is basically just grilled (or sauteed) veggies drizzled with olive oil and italian herbs.

As tomatoes are beginning to kick in, I often have tomato sandwiches and some fruit for lunch.

I'll occassionally post a recipe for seasonal foods. I love to cook, but I know not everyone enjoys searching for that perfect recipe.

Here's a good start. The Wilson CSA has a weekly newsletter and includes some great recipes. http://www.wilson.edu/wilson/asp/content.asp?id=815

Great Local Food Articles

Joel Salatin, farmer and writer, published the following article in Mother Earth News about eating locally. The article begins with a great section about eating local meat and eggs in season. Most of us non-farmers have no idea that there is even a season for meat and eggs. Mr. Salatin goes into great detail about that topic and offers tips on finding and eating local produce as well.

http://www.motherearthnews.com/Whole-Foods-and-Cooking/2007-08-01/Seasonal-Eating.aspx

By the way, two easy places to get local eggs in the Chambersburg area are Trickling Springs Creamery and The Wilson/Fulton Farm CSA. I've also noticed Trickling Springs carries some local beef.

Here's another great article that Mr. Salatin linked to at the end of his article. This one describes methods of storing and preserving local foods for the winter.
http://www.motherearthnews.com/Whole-Foods-and-Cooking/2007-08-01/Fresh-Local-Food-All-Year.aspx

Otterbein Acres Sheep Dairy

Today was a fun day on the local food scene. I ran over to Maplewood Produce and picked up some tomatoes, cherries, peaches, and blueberries. Then we went to Otterbein Acres Sheep Dairy for some Romano and Cheddar cheese.

Otterbein Acres is small farm in the rolling hills west of Shippensburg that raises both sheep and cows. The farm is near Newburg on Otterbein Church Rd, although I didn't see a road sign. There are a few other small businesses immediately before the dairy, and the dairy is on your right if you're coming from Newburg Rd. They are also very close to the PA Turnpike. Here's a map to the farm: Map of 10071 Otterbein Church Rd Newburg, PA 17240-9630, US

Their cheese is naturally aged and is not pastuerized. The Romano is aged at least 5 months and the cheddar at least 2 months. When I stopped in today, they allowed me to taste the cheeses before I bought any. They are exceptional; head and shoulders above anything you can get at your local grocery store.

You can either go directly to their farm or go to Carlisle's Old Pomfret Farmers' Market to get their cheeses (every Saturday 8am-12pm from May through October 27). http://www.downtowncarlisle.com/FarmersMarket/tabid/61/Default.aspx
If you are in the D.C. area, they also sell their cheese at the Rockville Farmers' Market. http://www.rockvillemd.gov/events/farmers.htm. In addition to cheese, I believe they also sell lamb and poultry when requested in advance.

Otterbein Acres Sheep Dairy
10071 Otterbein Church Rd
Newburg, PA 17240
717-423-6689

Action: Eat more vegetables, fruits, and grains

Yes, that also means, eat less meat and animal products (or none at all).

Most of the meat consumed in the United States is produced on factory farms. Aside from the horrendous living conditions for the livestock, factory farms are heavy polluters. Whether the waste leaks and overflows from concrete holding ponds or runs off of the fields it’s sprayed onto as fertilizer, the manure contaminates waterways and drinking water with E. coli, salmonella, and other pathogens. (If you live in the country and have well-water, I recommend getting your water tested.) Contaminated water also causes algae blooms which deprive aquatic wildlife and plants of oxygen, devastating ecosystems.

Also, for every pound of meat on the plate, the animal ate roughly 16 pounds of grain. Some of the grain that it took to produce that pound of meat could have gone to feed some of the world’s hungry.

Eating more produce and grains and less meat is also better for your health. I can speak from experience that from May through October, when there is so much fresh produce available and I eat much less meat, I feel much better. This time of year I might eat meat twice a week.

The best part is that you are not the only one who benefits from eating less meat. Eating less meat also means less demand for factory farms and less polution here; less demand for meat from overseas -- less clearing of the rainforests and other natural areas to create pasture for livestock.

Here are some resources:
http://www.nrdc.org/thisgreenlife/0603.asp
http://www.audubon.org/bird/at_home/chefs_web.html#diet Check out the Audubon Society's section on the vegetarian diet.
http://www.betterworldhandbook.com/action6.html Great, well-researched piece on eating less meat. The author even cites her/his sources. As a former English major, I love it when authors cite their sources!

Local Produce

Maplewood Produce and Greenhouse,
8564 Old Scotland Rd
Shippensburg, PA 17257
717-532-3278
Mon – Sat 8AM – 6PM, June – Oct.

Just off the Fayette St. exit of I-81 on the outskirts of Shippensburg. I have not had a chance to explore their greenhouses, but I did go to their retail store. They had a nice selection of local produce, however nothing was marked organic or pesticide/ herbicide-free.

The Southgate Farmer's Market
Downtown Chambersburg
open all Saturdays from May 26 thru Oct. 20 from 8 a.m. to 12 p.m.
http://www.wilson.edu/wilson/asp/content.asp?id=809
Map of S Water St & W Washington St Chambersburg, PA 17201, US

I mentioned it before under the local cheese entry, but they deserve mentioning again. It's a small but wonderful market with local produce (organic and conventional), local beef, eggs, cheese, baked goods, flowers, crafts, and really outstanding Jamaican jerked chicken.

Eating Locally

For about a year now my family has made locally grown foods a significant portion of our diet. Last year I grew most of the food we ate from early June through the end of October. We only eat meat once or twice a week, so most of what we bought at the grocery store was condiments and staples such as salt, sugar, rice, bread, and pasta.

In December, we moved into a new house, and I didn't have enough time to prepare the ground for a new garden of the size we had last year. We really only had a few options to continue eating locally grown foods: farmers' markets, roadside stands, and Community Supported Agriculture programs (aka CSA).

Farmers' Markets: I love them, but they're not practical for us to purchase all of our foods there. My wife and I both work. The market hours are limited, and we inevitably miss the market and end up buying our produce at the local grocery store.

Roadside Stands: Too unpredictable. You never know what they will have or when they will be open. They're nice for surprises, but not for a regular food supply.

CSA: This was our choice, and we love our local CSA: Fulton Farm on the campus of Wilson College in Chambersburg, Pennsylvania http://www.wilson.edu/wilson/asp/content.asp?id=205. The basic idea: You pay at the beginning of the season for your vegetables and go pick them up at a designated place every week (or two). For us this works the best. We usually have more than enough produce (we often end up giving away some to family and friends). The quality and variety of food is outstanding. The pick up time and place is consistent, so it's easy to plan around, and we love being part of such a positive and progressive endeavour.

Why is eating locally grown food better than imported?

1. It's fresher, therefore it tastes much better.

2. Local is more nutritious. Related to freshness. Also small scale farmers usually do a better job of caring for their soil, plants, animals, and environment.

3. Buying local supports the farmers near you and not some gargantuan agricultural company in another state or even country.

4. Buying local reduces pollution, including greenhouse emissions. Bottom line - the food doesn't need to be shipped, flown, or trucked thousands of miles to your table.

5. You can even meet the people who grow your food.