Pictured here: Everett Family Farm in full bloom.
The cranberry beans I cooked last night were fantastic: everything Joe promised and more. I was too rushed to plan a proper dinner, so we had steamed baby carrots from Windmill Farms, Joe's beans, and some rice with salsa. Logan was happy with all that, and we were happy he spent the entire weekend with us.
Tootling around on the web this morning, I came across a very good article by Michelle Nihjuis, a writer living in the town of Paonia, Colorado. Titled "Beyond the Pale Green," which covers in wonderful detail all the reasons it's important to support your local farmers.
To quote Nihjuis: "But if you're reading this over an organic banana or a pesticide-free seaweed salad, don't sigh with satisfaction just yet. On average, 10 calories of fossil-fuel energy are used in producing, processing, transporting, and preparing every calorie of food we consume in the United States, according to studies by David Pimentel of Cornell University. While organic farming methods can save some energy in the production department, they don't have the same healthy effect on transportation; organic or not, oranges burn a lot of fuel on their way to Minneapolis." So do cherries from Chile, going to New York City. Ahem.
She really covers the bases in the article: Chefs Collaborative, CAFF, CSAs, and the growing segment of the population who choose to support sustainable agriculture. The good news is that it's growing. And that's good.
Here is something sweet: the names of the full moons from the Farmers Almanac.
More in a bit. Thanks for visiting.
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