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  • From: "Tradingpost" <tradingpost@lobo.net>
  • To: livingontheland@lists.ibiblio.org
  • Subject: [Livingontheland] from our state farmers mkt assoc.
  • Date: Tue, 25 Oct 2011 21:53:24 -0600


Fwding email from our state farmers mkt assoc. Some interesting material for
all.

paul tradingpost@lobo.net
________________________

REAL FOOD
News from New Mexico's
Farmers' Markets
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Last Week for Many Markets

It's that time of year, when there's a crispness in the air and
high-elevation farmers
everywhere prepare for that first hard frost of the season. For shoppers,
that means
that now is the time to get to your local farmers' market and stock up before
it's
too late. Most markets around the state close during the last week of October.
Here are some items that can still be found at New Mexico's farmers' markets:


* apples
* winter squash and pumpkins
* root vegetables, like carrots, turnips, rutabagas, beets and parsnips
* garlic and onion
* celery
* radishes
* melons
* tomatoes
* salad and cooking greens, like kale, chard and spinach
* eggplants
* potatoes
* green and red chile, as well as other peppers
* broccoli, cauliflower and cabbage
* meats, cheeses, eggs and honey Though this is the last week for most
markets,
keep in mind that there are winter markets that remain open all year (see
side bar).
To find out when your neighborhood market closes for the 2011 season, check
our
market listing at www.FarmersMarketsNM.org
[http://r20.rs6.net/tn.jsp?llr=akcklncab&et=1107501454245&s=1417&e=001yExWcthbzIsGTzbGk2mhw6LAYZd06hyAgVHD8WgBRgq0DfJu-dqK28JvkYrPL6FOfpg_Z_IoiQcMslEEVLslN5hxZR-HylYiCoxIlunBiOnUFRzHBlDDSJlN-MCR2cGgIcqcK47d6OtEYBPnlqu208P9L4v-yPCpppJqSakbjlpCSaaPhwGf2Q==].
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

In the News

Why the Food Movement Should Occupy Wall Street
[http://r20.rs6.net/tn.jsp?llr=akcklncab&et=1107501454245&s=1417&e=001yExWcthbzIt2IlQ1mo3fZ97GQduIBVlJ80k2XJA3K85Absl7IonrL9nwqxpGx6SrR3UYYT4sSnC6QGJMdePFgeQuiAh7Hf_AUy2CSG4xccL_-1a5ZYqaLBSeE1_t9sLqM2t3puILEUIXZHnjHyy7e5BFwEcYrbECEyaJUJvXcStreoo_fSqe6Pkhm--p7mBQlEQqnNmX744=]
Food Day Fuels National Appetite for Health
[http://r20.rs6.net/tn.jsp?llr=akcklncab&et=1107501454245&s=1417&e=001yExWcthbzIu1oworaCvtHrVE5G8jVaShdRBKD_EJpVKKHjsN5vtabd7Nr1HjnA6bIZZZle1fM-2VwrZd5ZbzoI_aR6T0lRDjT6FOGxOEp5crwrKkEqgSF-HMB4JmVHzFCamuBZa1BjHrpbpYEk9DrVB-XWh_l-8uiNHGql0PIqGOBwgpFsd2BJGFq-U5_bXMevjzws_hDqI=]
USDA Announces 2011 Farmers' Market Promotion Program Awards
[http://r20.rs6.net/tn.jsp?llr=akcklncab&et=1107501454245&s=1417&e=001yExWcthbzItKVCTCPht-NeV-LFmCbna0PD_DHLZAnNNL-cizOFnskS3vdvsc6FmKjN-JBvJt1tq9KMwqGjtCAksHBJJOsGPtpCXVfkCQ3XIANLJDbXv3f-lgDks8UCFKo6EPacFPLWITwc6dsRi9gDKNkGexnZRi]
How to Feed Nine Billion People and the Planet Too
[http://r20.rs6.net/tn.jsp?llr=akcklncab&et=1107501454245&s=1417&e=001yExWcthbzIuwpbZQwtrYrpzHtqYsxiFHDzXpunjB7x7sFanaHvC8-UTly_yE2yTcqeROFX8_zfgXX9GDO8mpUTvU8HotdX0ZSFju0zX0QPaCfU8qMaElJXfRNkm3r4DEwF56fRK2H1T4cPaCkXCVab6EOGEesZlJ79gt8FSJSQmqXi5w-kaOZg==]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Upcoming Winter Markets

Alamogordo: Saturdays, 8:30-11am at the Fairground's Frontier Village
Corrales: 1st Sunday of each month, 11 am-1pm at the recreation Center,
Corrales
Rd & 500 Jones Rd
Las Cruces: Saturdays & Wednesdays, 8am-12:30 pm at the Downtown Mall
Los Alamos: 2nd Thursday of each month, 8am-1pm at the Fuller Lodge,
January-April
(there will also be two holiday markets on 12/15 and 12/22)
Los Ranchos: 2nd Saturday of each month, 10am-12pm at 6718 Rio Grande Blvd NW
Santa Fe: Saturdays, 9am-1pm at 1607 Paseo de Peralta
Socorro: Saturdays, 9-11am at the Community Kitchen on Center St.
Taos Pueblo: Wednesdays & Fridays, 10am-5pm at 885 Starr Rd. (indoors)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Join Our Mailing List!
[http://visitor.r20.constantcontact.com/email.jsp?m=1102107183424]
Follow us on Twitter
[http://r20.rs6.net/tn.jsp?llr=akcklncab&et=1107501454245&s=1417&e=001yExWcthbzIv3vweV3PcVKS0kXHtHJhNvqIWwg-bQRWcJbJXdtxPFhKefL5krsez_gVlOxsSP8BsHjkvW2oiMMQLVy_e7FlmrB_uvXCrcNvmv9lO8FgTTy_0zAc6Eluvt]
Find us on Facebook
[http://r20.rs6.net/tn.jsp?llr=akcklncab&et=1107501454245&s=1417&e=001yExWcthbzItV-s0sNcONPCTomdB-MG2r6Z40Gqqj2Fp_S_zJDch6kh-54dwyBfz_-uff2BCLyc-xIaKv4d3NWxDlrIHAYJ65nsmkKSRqwuPbpkWmF3a_NaWxwlXdl-5iSFQ7M-rirSrY9KjgPweDM8GQWnIKOxy36c3mlVr_xJpBv84cRLp5ng==]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Just What the Doctor Ordered

Fruit & veggie prescriptions (FVRx) encourage healthier eating

With the close of the market season, the NMFMA and partner health clinics and
farmers'
markets are wrapping up the first-year pilot of the New Mexico Fruit and
Vegetable
Prescription Program (FVRx). Thanks to a specialty crop grant from the New
Mexico
Department of Agriculture, health clinics in EspaƱola, Socorro, Las Vegas and
Ribera
distributed $11,000 worth of prescriptions for free fruits and vegetables
from local
farmers' markets.
Prescriptions and nutrition education were offered to 550 patients suffering
from
or at risk for diet-related diseases such as obesity and diabetes in an
effort to
create healthy behavior changes. "This program, along with health education
visits,
gave our patients the educational tools, resources, guidance, financial
support
and encouragement needed to create and continue healthy eating habits," said
Jenna
Schipporeit of El Centro Family Health in Las Vegas. "The health education
taught
patients about the value and importance of nutrition, and the vouchers gave
the
patients the ability to take the information they were given and put it into
action."
Now at the close of the 2011 pilot program, the NMFMA has applied for funding
to
continue and expand the program next year to additional areas of Socorro,
San Miguel
and Rio Arriba Counties, as well as San Juan, Sandoval, Valencia and Santa Fe
Counties.
"It would be wonderful if we get awarded the grant so that we can apply the
successes
and lessons learned from this year's program to help develop lasting healthy
habits
that will improve the health of both New Mexicans and local agricultural
economies,"
said Denise Miller of the NMFMA.
Based on the popularity of this year's program, clinics, farmers' markets and
the
NMFMA are optimistic that the expanded program will continue to be a success.
"We
still, to this day, have people coming in to the clinic asking about the
vouchers,
and they are not even our patients!" said Schipporeit. "It's a great feeling
to
offer this program to those in need."
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Hold on to Flavors in the Freezer

By Denise Miller, NMFMA Executive Director, for the Albuquerque Journal

Wasn't food technology supposed to help us eat better, faster and cheaper?
Guess
again.


Better?Fast food carryout and supermarket convenience meals are usually loaded
with fat, sugar and salt. Even so-called healthy prepared meals are often
lacking
dietary fiber and essential vitamins and minerals.


Faster?How quick, really, is the line at the drive through or waiting for
pizza
delivery?


Cheaper?Highly processed foods always cost more than the sum of their
ingredients.
And this doesn't include what we pay in the hidden costs of medical bills
resulting
from poor diet and nutrition.


To put a freeze on food costs - and boost your health - make use of your
freezer.
It also can help you stock up on fresh fruits and vegetables when the local
growing
season is peaking.


Harvest time in New Mexico continues into October, and while some foods have
already
gone into hiatus for the season, it is still a great time to stock up for
winter
enjoyment.


Save cold cash
When you are shopping at your local growers' market with an eye toward
freezing,
try these ideas to keep costs down:

* Buy foods at the peak of their season. If everyone has squash, for example,
it
should be selling at its most affordable price.
* Ask farmers if they have seconds. The most perfect looking crops are
usually
sold first, but a slightly bruised apple or tomato will taste just as great
cooked
in a sauce, and growers usually sell these items for less.
* Shopping at the end of a market day often means bargains can be found. If
growers are packing up unsold food, chances are good they might be willing
to
make a deal.

Freeze in nutrients

There are lots of ways to make freezing work for you. For example: Freeze
batches
of single ingredients such as green beans, beets or carrots. Create stock
ingredients
for general cooking like chopped onions, garlic, pesto, salsa, sauce and soup
stock.
Cook and freeze soups, stews, casseroles or side dishes. Freeze single
servings
of healthy meals that you can grab for lunch or dinner, and which control
portion
size.

Whatever foods you choose to freeze, you are locking in nutrients for months
to
come and creating an easy way to cook meals quickly. And, since there's
nothing
like the freshness of your local growers' market, freezing is a great way to
bring
back the taste of summer in the middle of winter.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

All About Apples
Tips for choosing, storing and preparing that quintessential fall fruit

Selection: By shopping at farmers' markets, this is your opportunity to taste
varieties
that you don't often see at the grocery store. Many vendors will offer
samples of
unusual varieties so you can try before you buy.Choose apples that are firm
and
without soft spots or wrinkled skin.
Storing: Apples will keep much longer if they are stored in the refrigerator.
Keep
them away from root vegetables and other fruits, however, as the apples may
cause
them to ripen faster. Most apples are well suited for freezing, baking and
cooking,
with the exception of Red Delicious, Gala and McIntosh.
Nutrition: For their full nutritional benefit, eat apples with their skin on.
The
skin provides a good source of fiber and nearly half of the vitamin C content
is
found just below the surface of the skin. Apples also contain
phytonutrients, which
help reduce cholesterol.
Preparing: Apples are great simply on their own or with a bit of cheese or
peanut
butter. They are also great sliced into salads or cooked in squash soups.
Apples
also add a flavorful sweetness to your morning oatmeal. Try these two
recipes as
well.
Apple Muffins
Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup sugar or other sweetener
1 Tablespoon baking powder
2 teaspoons salt
1/8 teaspoon ground allspice
1 cup milk
1/4 cup oil
1 egg, beaten
1 cup finely chopped apple
Combine all dry ingredients. Add milk, oil and egg; stir only until mixed.
Fold
in apples. Fill 12 greased muffin cups until almost full. Bake at 400 degrees
for
30 minutes or until a toothpick comes out clean. Muffins freeze well, so feel
free
to make extra.
Chicken Salad
Ingredients:
2 small cooked chicken breasts, chopped
2 tablespoons creamy salad dressing or mayonnaise
2 teaspoon sweet pickle relish (optional)
1 large apple, cored and diced
1/2 cup celery, chopped
2/3 cup raisins
1/2 cup chopped pecans, optional
salt and pepper, to taste
Combine all ingredients in a bowl and chill in the refrigerator. Chicken
salad is
great served over salad greens or can be used as a sandwich filling.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Recipe: Acorn Squash Soup with Kale

This simple soup serves up a taste of the fall season. The squash makes the
soup
hearty and filling while the kale packs a nutritional punch.
Serves 4

Ingredients

4 strips bacon, cut into 1/2 inch slices
1 onion, chopped
1/2 pound (about 8 cups) kale, stems removed and chopped
3 cups chicken or vegetable broth
4 cups acorn or other winter squash, pureed (1 to 2 acorn squash, depending
on size)
Salt and pepper, to taste

Directions

To prepare the squash, cut in half and scoop out the seeds (these are
delicious
roasted in the oven and lightly salted). Sprinkle with a dash of olive oil
and roast
in a 400 degree oven for 45 minutes to an hour, or until soft. Once cooled,
scoop
out the flesh and puree in the food processor. You may want to add a little
butter
or some of the broth. Next, cook the bacon in a soup pot over medium heat.
Remove
and set aside on a paper towel. Leaving the bacon fat in the pot, cook the
onion
until soft, about 4 to 5 minutes. Then add the kale, cooking another 3 to 4
minute.
Stir in the squash puree and broth. You can adjust the amount of broth you
add depending
on how thick or thin you would like the soup to be. Bring just to a boil,
then simmer,
stirring frequently, for 2 to 3 minutes to combine the flavors. Season with
salt
and pepper.
Note: Try experimenting with spices while simmering. If you like a slight
spicy
kick, add in some ground cayenne pepper and paprika. For a sweet, nutty
flavor,
sprinkle in a dash of nutmeg.
-adapted from marthastewart.com
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

The New Mexico Farmers' Marketing Association (NMFMA) is committed to
supporting our state's farmers' and growers' markets. These markets are the
most important survival line for small farmers today, offering them direct
access to consumers, enabling them to make a profit and stay on their farms.
For more information, visit our website at www.FarmersMarketsNM.org
[http://r20.rs6.net/tn.jsp?llr=akcklncab&et=1107501454245&s=1417&e=001yExWcthbzIte3uqQiB0R6PqVHqD-t1z919Y-HJS38MtRdn8lrRKeBlhCk_qlMnoUxBcQsQuTmbt7DsBC-Dav-qbwA0cxHJch_1l9VdeMzeohg5wqzWWv6w==].





  • [Livingontheland] from our state farmers mkt assoc., Tradingpost, 10/25/2011

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