My Farm Kings Episode Schedule

The episode of Farm Kings that I am in (for a few minutes at least), recently aired on GAC channel (check out my blog post about the experience). The episode, "Cooking with the Kings", will be shown again on GAC at the following times:

November 19, 2012 1:00 AM ET
November 22, 2012 8:00 PM ET (who doesn't want to watch this on Thanksgiving??)
November 23, 2012 12:00 AM ET
December 6, 2012 1:00 PM ET

Studies Examine Pros and Cons of Eating Organic

The American Academy of Pediatrics (AAP) recently reported that families should eat a healthy diet with plenty of fruits and vegetables, whole grains, and low-fat dairy products regardless of organic certification. Based on a number of previously published research studies, the report suggested that there is no conclusive evidence that organic foods are more nutritious than conventionally grown foods.

However, buying organic is beneficial.  The AAP report cited other studies that found that organic growers produce less waste and use less energy than conventional farmers.  Organic farms also do not use synthetic pesticides that are harmful to the environment and people. Farm worker’s chronic exposure to pesticides has been associated with cancer, depression, memory disorders, respiratory problems, Parkinson’s disease, miscarriages and birth defects. The AAP report states that an organic diet can reduce exposure to pesticides.

The Environmental Working Group (EWG), a non-profit organization dedicated to protecting public and environmental health, recently published their findings on pesticides in conventionally grown fruits and vegetables. Before testing, they prepared the produce as it is typically eaten (e.g. they washed peppers or peeled bananas). They analyzed 60,700 samples from 45 common fruits and vegetables and listed the most and least contaminated.

The EWG found that the most contaminated fruits and vegetables are: apples, celery, sweet bell peppers, peaches, strawberries, imported nectarines, grapes, spinach, lettuce, cucumbers, blueberries, potatoes, green beans and leafy greens.  The study found 88 different kinds of pesticides on sweet bell peppers, up to 15 on just one bell pepper.  100 percent of imported nectarines and 98 percent of apples tested contained pesticides. They also found neurotoxic insecticides on bell peppers, imported nectarines, green beans, collard greens and kale.

The fruits and vegetables lowest in pesticides according to the EWG study are: onions, sweet corn, pineapples, avocados, cabbages, sweet peas, asparagus, mangos, eggplant, kiwi, domestic cantaloupe, and sweet potatoes.  Of these, no single sample had more than 5 different pesticides present.  Only 10 percent of pineapples, 22 percent of mangos and 25 percent of kiwis tested positive for pesticides.

Although pesticides harm farm workers and laboratory animals, it is not clear that pesticides in the diet pose a health risk. As a result, the EWG and the AAP agree that eating conventionally grown fruits and vegetables is far better for your health than the consequences of avoiding them.  Organic food typically costs between 10 and 40 percent more than conventionally grown food, so buying organic can be cost prohibitive for some families. However, a growing number of Pittsburgh markets are accessible to low-income individuals.

The East End Co-op offers a 10% discount for those using Supplemental Nutrition Assistance Program (SNAP) benefits. The Citipark farmers’ markets at seven locations in Pittsburgh accepts SNAP and are open until November 21st. Farmers@Firehouse farmers’ market in the Strip District also accepts SNAP, they are open on Saturdays until November 17^th. Clarion River Organics is offering a 25% discount to people paying with SNAP that want to sign up for their community supported agriculture (CSA) program. Mott Family Farm offers a 10% discount to students with a student ID.

Buying organic is good for the environment and may have health benefits by reducing pesticide exposure, but it is important to eat plenty of fruits and vegetables no matter where they come from.

Farm to Table Harvest Tasting

On November 10th from 3-7pm Farm to Table Pittsburgh is hosting a Local Food Harvest Tasting. Tickets are $20 if you buy in advance or $30 at the door.  A bunch of local restaurants, farms and bakeries will be serving food, including Mediterra Bakehouse and Clarion River Organics. Great local breweries will be there too, including East End Brewery, Great Lakes Brewery, and Full Pint Brewery.

Pasta with tomato and broccoli rabe sauce

If you like bitter greens (mesclun, arugula, rocket, endive, escarole, mustard greens, etc.) you'll love broccoli rabe! I expected broccoli rabe to taste like broccoli, but it doesn't at all. It's quite bitter, but it doesn't have a peppery flavor like arugula or rocket. I made pasta with broccoli rabe and tomatoes (adapted from this recipe). The sweetness of fresh tomatoes balances the bitterness of the rabe.

Pasta with tomato and broccoli rabe sauce
Servings: 4

Total time: 30 minutes

1/4 cup olive oil
3 cloves garlic, minced
1 tsp crushed red pepper
1 bunch of broccoli rabe, chopped
2 tsp anchovy paste (if you don't like anchovies, I promise you won't taste this- it just adds a nice salty flavor)
3 medium tomatoes, chopped
1/2 cup of chopped basil
Splash of lemon juice
1 1/2 cups of romano (or parmesan) cheese
Pasta of your choice

Start a pot of salted water to boil for your pasta. Meanwhile, quickly saute the garlic in olive oil in a saucepan until fragrant.  Add crushed red pepper and saute for another 30 seconds. Add the broccoli rabe and anchovy paste and blanch the rabe until it is bright green, about 2 minutes. Add the chopped tomatoes, bring everything to a boil, then turn heat to low to let the some of the liquid cook off. Cook pasta in boiling water, drain and return to pot. Pour sauce over the pasta. Mix in the basil, lemon juice and 1 cup of cheese. Serve with remaining cheese sprinkled on top.

Locavore in San Diego, CA

While in San Diego on vacation I went to an amazing farmers market in Little Italy.  There were vendors for blocks with a beautiful view overlooking the bay.  Musicians played on every block; a Mexican band, an accordion player, and a string quartet of young children.  The atmosphere was lively and the variety of food was spectacular. There were huge artichokes from Sun Coast Farms, figs from Polito Family Farms, and avocados everywhere, including varieties that don't exist at the supermarkets in Pittsburgh.  The figs were sweet and tender, and the avocado was rich and creamy.  Creekside Tropicals had a number of fruits I'd never seen before, including jujubes, passionfruit and dragonfruit.  The dragonfruit was like the offspring of a watermelon and a kiwi; soft and sweet, but with a delicate flavor.  It's fun and delicious to experience local food wherever you go!

Farmers Market in Little Italy

Giant Artichokes from Sun Coast Farms

Dragonfruit from Creekside Tropicals

Passionfruit from Creekside Tropicals

Dried Jujubes from Creekside Tropicals

BLT with Cottage Bacon

A Bacon, Lettuce and Tomato sandwich makes for an easy and delicious dinner.  I found that using cottage bacon is excellent for a sandwich because it's leaner and comes in large slabs that cover an entire slice of bread.  The BLT I made with cottage bacon was the best I ever had!  The Farmer's Wife and Green Circle Farm both sell cottage bacon.  You can find them at Firehouse farmers market on Saturday morning or at Phipps Conservatory on Wednesday from 3:30-6:30.  

Cottage Bacon

BLT

If I can, you can too!

42 Pints of Black Plum and San Marzano tomatoes

Last year I started canning with a bushel (about 50 pounds) of tomatoes and the help of a good friend. I was amazed by how easy it was to can, and how much better my canned tomatoes tasted compared to what I can get at the store.  I purchased heirloom varieties of tomatoes; black plum and san marzanos from Mott Family Farm.  The black plum tomatoes are incredibly flavorful, meaty, and great for sauces. Despite their ugly color, the black plums are my favorite canned tomatoes. The san marzanos are also a fleshy variety, prized in Italy for sauces, and a great canning tomato.

This year my friend and I canned about 70 pounds of tomatoes, since we loved them so much last year. For large batch canning like this I use recipes from Ball's Blue Book (see below).

Earlier this year I decided to try making jam.  To save a little bit of money my husband and I went to pick our own berries at Reilly’s Summer Seat Farm.   Making jam was so easy!  All you do is add sugar to fruit and boil it.  If you want to use less sugar you can add pectin. The berry flavor of homemade jam is wonderfully intense. I used recipes from The Complete Book of Small Batch Canning (see below) since I only had 4 pints each of raspberries and blueberries.  That book has been great for small quantities of produce that I get in my CSA or at the farmers market.  Using that book I also made dill pickles from 3 pounds of pickling cucumbers from Dillner Family Farm, they turned out crisp and tasty.

Berries picked at Reilly’s Summer Seat Farm

Raspberry and blueberry jam

Dill Pickles