Archives for posts with tag: farmer

Make it happen here:


Chipotle, thank you for spending money on something real. This doesn’t you’re off the hook though…

Read the full note here:

“Why do we need more farmers? What is the driving force behind USDA policy? In an infuriating epiphany I have yet to metabolize, I found out Wednesday in a private policy-generation meeting with Virginia Democratic gubernatorial candidate Terry McCauliffe….. So folks, it all boils down to American military muscle. It’s not about food, healing the land, stewarding precious soil and resources; it’s all about making sure we keep a steady stream of youngsters going into the military. This puts an amazing twist on things. You see, I think we should have many more farmers, and have spent a lifetime trying to encourage, empower, and educate young people to go into farming. It never occurred to me that this agenda was the key to American military power.”

How-to: Local Tato Salad from l.e.ladov on Vimeo.

If you are, know, or believe in a beginning farmer, SIGN THIS PETITION

In 2012 alone, the Beginning Farmer and Rancher Development Program funded forty training programs that provided new farmers the business and technical skills that they need to build successful, independent farms.

With an unprecedented number of American farmers expected to retire in the next twenty years, the nation needs this federal program – and the thousands of new farmers it supports.

By signing this petition, you will help ensure programs like these continue to serve the beginning farmers of America:

– Creating Beginning Farmer Opportunities in Farm Worker Communities in Salinas, CA

– Preparing A New Generation of Illinois Fruit and Vegetable Farmers, in Urbana, IL

– Growing New Women Farmers in Iowa and Nebraska Through Networking, Mentorships, and Business Planning, in Story City, IA

– Lansing Roots: Beginning Farmer Training Program, in Lansing, MI

– Developing a Solid Foundation for Imigrant Farm Workers Transitioning to Farm Operations, in WA

Turnip love

These turnips, of the Brassicaceae family, were sweet and spicy delicate bulbs I bought from Isa at the Grant Park Farmers Market. Isa works with Chris under the name Crack in the Sidewalk, growing and foraging some beautiful stuffs. With the bulbs, I made turnip chips, by simply slicing the root thinly and tossing with oil and spices before roasting in the oven. With the green tops however, I intended to make a pesto with hazelnuts, but instead, decided to add them to a massive pot of slow-cooked greens I was simmering. In the dutch oven, I sizzled some garlic, mustard seeds, and red pepper flakes in oil before adding the mass of greens. Once the greens cooked down a bit, I poured a good amount of homemade veggie broth that I found in my freezer earlier that day, and let the mix stew for about an hour. Slowly converting myself to true Southerner one dish at a time.


I bought these squashes the other week from the McMullan Family Farm at the Peachtree Road Farmers Market, their tent only a few away from mine. Surprised to see these little guys this late in the year, I snatched them up quickly, already nostalgic for the tastes of the summer harvest. Zephyr squash, I believe a member of the Cucurbita pepo species, was one of the first vegetables I learned to harvest on Love is Love Farms at Gaia Gardens. Their texture is smooth, their taste quite simple and light.
I roasted the squash with some zucchini, adding a bit of zatar spice on top. After about 25 minutes in the oven the mixture was added to a steamy pot of pearl barley.

Chinese Radishes

Raphanus sativus of the Brassicaceae family. The green ones, on both the right and left are ‘Chinese Green Luobo’ Radishes, while the pink one in the center is a China Rose Radish. I bought these little pretty nuggets last from the Indian Ridge Farm, the vendor that sells across from me at the Peachtree Road Farmers Market (one day i’ll re-ask his name, and remember it, but I’m a little embarrassed to do so at this point…). This farmer grows much of his own crops, but forages quite a bit-mostly up in North Georgia. He has a quirky sensibility, quiet, yet very appreciative. Sometimes he wears a shirt I like that has skeleton taxonomies, and when it’s cold he sports gloves with skeleton hand bones.

I quick pickled the radishes. Starting by heating a bit of sesame and olive oil in a pan, I added mustard seeds and let them sizzle until I heard some pop. Turning the heat to a low, I added the thinly sliced radishes and coated them in the oil, and sprinkled some tumeric on top as well. In a separate pot, I mixed white vinegar, apple cider vinegar, water and salt on high heat. Waiting for the vinegar mix to boil, I packed my radishes into two small jars, sticking some garlic cloves at the bottom of the jar too. When the vinegar boiled, I simply poured it over the packed jars and fastened a lid on top.