Don't forget to order your free-range turkey for Thanksgiving! Email or ask Jim at market!
And check out our Employment page! We're hiring several apprentices for the coming year, so if your dream has been to work at NMF, now's your chance! And why wouldn't you want to work this bunch:
One Week Left to #FixFSMA
Food activists and writers have been making a big push to raise awareness of the upcoming deadline to submit comments. Here's a brief roundup of the most recent articles, then sign this petition or head over the NSAC Action page when you're ready to leave a comment for the FDA!
Tom Philpott at Mother Jones, in his article 4 Foods That Could Disappear, comments on one of the draft rules that would definitely affect us. He writes:
4. The local, organic spinach you're hooked on. For me, perhaps the most galling aspect of the proposed FSMA rules involves compost and manure—the lifeblood of soil fertility on organic farms. Under the USDA's organic standards for crops that come into contact with the soil, like greens, farmers can apply raw manure to soil as long as it's at least four months prior to crop harvest. Most organic farmers I know apply manure in November and plant their first cash crops in April, harvesting some of them, like salad greens, soon after. That's a five-to-six-month gap. The FDA's new rules would push the limit for all farms to nine months, making the fertility programs that drive organic farming essentially illegal, and also directly contradicting the FSMA itself, which had stipulated that the new safety safety rules should not conflict with the National Organic Program, NSAC reports.
The FDA should take a much closer look at how these regulations could harm small growers or cast doubt over the safety of local food. The rules need to be rewritten with farmers at the table to ensure justice and continued viability for small farmers. Each component of the rule needs to be based on the best available science and have clear grounding in the realities of farming in diverse environments across the country. The FDA should find ways to encourage farmers to continue raising healthy vegetables for their communities.
“Many activities that many farmers would consider part of the daily operations on a farm may erroneously be considered processing by the FDA and cause the farm to fall under facilities portion of the rule,” Hackney said.
It’s not easy to explain, but anyone experienced with monitoring food system policy knows that the most important aspects of FSMA have little to do with issues involving water, manure, exemptions or even definitions. What we’re really dealing with here is the potential culmination of a decades-long process of government policy being used to favor a fully industrialized food system over the preceding system, which was, unconsciously and by its very nature, more local, sustainable and organic in the way it functioned. Not an idealized golden age of any sort, and no one is advocating that we “go back” there, but what we had fifty years ago functioned much more in balance with the needs of our land and people, and better supported the common interests of rural and urban communities in particular.
Now, even though Heather has left us, she said she still hopes to contribute some recipes. Here are a couple amazing fall recipes featuring our fennel!
2 large cooking apples, sliced
2 medium fennel bulbs, cored and sliced 1/2 in. thick (use chopped leaves for garnish)
1/2 large red onion, large dice
1 lb sweet potato, peeled cut lengthwise in half then chopped into 1 in pieces
1 lb pork tenderloin
2 sprigs rosemary, chopped
1 tbsp Dijon mustard
1/2 cup apple cider or juice
1. Preheat oven to 450. Let pork warm to room temperature while the oven is heating.
2. In a large bowl, toss the vegetables and apples with enough olive oil to cover. Season with salt and pepper. Place on a baking sheet and roast, for a total of about 20-25 minutes.
3. While the vegetables and apple are roasting, heat olive oil in a skillet over high heat. Turn heat to medium high and sear on the top and bottom of the tenderloin, about 2 minutes each side.
4. Remove the tenderloin from the pan and set aside. Turn the heat off and add the cider, mustard, and rosemary to the pan, scraping up any browned bits of pork. Mix until fully combined.
5. Remove the vegetables and apples from the oven, and pour the cider-mustard-rosemary mixture on the vegetables and apples. Then place the tenderloin over the veg and roast until fully cooked through, about 15 minutes.
*This can be a terrific vegetarian side. Merely subtract the pork and add the cider mixture from the get go!
Simple Butternut Squash and Fennel Soup
1 large fennel bulb, medium dice
1 butternut squash, peeled and cubed
3 cloves garlic, smashed
1/2 medium shallot, chopped
1 tsp fresh thyme, chopped
4 cups chicken or vegetable stock
2 bay leaves
salt and pepper to taste
Garnish ideas: chives OR (my person favorite) chili garlic sauce and maple syrup!
1. Preheat oven to 400 degrees. Place the fennel, garlic, shallot and squash on a baking sheet and cover with just enough olive oil to evenly cover the veg. Season with salt and pepper and roast for 25-30 minutes or until the veg is caramelized.
2. In the meantime, bring the stock to a boil, adding thyme and bay leaves.
3. Once the vegetables are finished roasting, remove the bay leaves from the pot. Add the vegetables and remove from heat.
4. Using an immersion blender, combine the mixture until smooth. If too thick, add more stock. Bring back to heat, season to taste, and serve. I highly suggest the combination of the chili-garlic and maple as a garnish - that sweet and spicy mixture knocks my socks off and goes perfectly with winter squash!