Consumer’s wallets have tightened significantly since 2008, when the global economic slowdown started, led by the food safety scares of tomatoes and peppers during that summer.
2009 is the first year that fruit and vegetable sales have dropped, with fruit down 12% and vegetables down 6%. The trend is from more expensive fruit and veggies to less expensive ones, as everyone is trying to make their dollar go farther. What is even more interesting is that the volume is up of fruits and vegetables, but the sales or profit is down. One explanation is people are eating out less, which decreases the profits to the retailers. Another is that people are gardening a lot more, growing some of their own food, especially the more expensive vegetables, and buying the less expensive ones. As an example, weekly dollar sales of packaged salads fell by nearly 5%, while bulk lettuce sales rose by 6.9% in 2009.
The increase in gardening has been driven by a concern by consumers over prices and overall food safety. The National Gardening Association states that there is a multitude of reasons people are gardening in increasing numbers, including the state of the economy, increased costs of food and that “food safety is a huge issue in the US. People mistrust producers of food so if you grow your own you can control the inputs like fertilizer.” CNN reports that there were 43 million vegetable gardens planted in 2009, with 19% of households growing some of their own fruit, vegetables and herbs are first timers. $100 spent on seed can save you up to $2500 at the grocery store, according to a couple of studies in 2008 where vegetables were planted, grown and weighed, then compared to local grocery store prices for an entire season. That figure is probably even more now, with food prices increasing.
On April 22, 2010 the National Inflation Association issued the following food inflation alert-
The Bureau of Labor Statistics (BLS) today released their Producer Price Index (PPI) report for March 2010 and the latest numbers are shocking. Food prices for the month rose by 2.4%, its sixth consecutive monthly increase and the largest jump in over 26 years. NIA believes that a major breakout in food inflation could be imminent, similar to what is currently being experienced in India.
Some of the startling food price increases on a year-over-year basis include, fresh and dry vegetables up 56.1%, fresh fruits and melons up 28.8%, eggs for fresh use up 33.6%, pork up 19.1%, beef and veal up 10.7% and dairy products up 9.7%. On October 30th, 2009, NIA predicted that inflation would appear next in food and agriculture, but we never anticipated that it would spiral so far out of control this quickly.
Elizabeth Pivonka, President and CEO of the Produce for Better Health Foundation says in the Feb 2010 issue of Seed World, “There are still many fruit and vegetable growers and shippers that continue to struggle to stay in business. Food safety initiatives, including the cost of traceability are some of their biggest expenses right now, along with trying to cope with any other types of legislation that always cost money (for example, water issues on the west coast, immigration issues and cap and trade.) Finally, just overall profitability is an ongoing concern- it’s a shame that the fruit and vegetable industry doesn’t make the profit margins other products make so that they can better market themselves.”
This is very telling, as the costs of commercial food production, regardless of the sector, continue to rise due to more and more legislation aimed at making the food produced safer. This is in direct contrast to the costs in a local food system, as the transport costs are very small, and the quality and health of the food is significantly higher, eliminating the need for increased legislation to attempt to force the safety into the food production system. The safety and quality are inherent, as producer, shipper and retailer are often one and the same. If the quality and safety are missing, the consumer simply won’t buy, which has a much greater impact on the producer. Thus the closeness and openness of the local food system works to increase the quality, health and safety of the locally produced foods.
This is one of the main reasons that local food and local agriculture- that grown and consumed within a 100-200 mile radius- has been increasing in volume and sales for the past several years. People can see what they buying, talk to and get to know the person who grew or raised their food. They get to actively participate in making the decision for better food that is raised or grown in healthy ways and has better flavor and nutrition than industrial food producers.
Here are a couple of recipes that use fresh herbs- that you should soon have growing in your garden!
The first is the classic Basil Pesto. Make extra, freeze in small amounts for use later. We just finished using the last batch in a dinner that tasted like the height of summer. The second is a basic, classic tomato based pasta sauce that is not only easy to make, but lends itself to endless variations using what is fresh and on hand at the time.
You can easily have a fresh, incredibly tasty dinner on the table in 30 minutes with either of these recipes!
Basil Pesto Sauce
2 Cups fresh basil leaves, washed
3 cloves fresh garlic, mild flavored
2 Tbsp pine nuts or walnuts
1/2 Cup extra virgin olive oil
Salt to taste
1/2 Cup fresh grated aged Parmesan or Pecorino cheese
Makes about 1 cup.
Place all ingredients except grated cheese in food processor and puree until smooth, usually about 1-2 minutes. Add in grated cheese, pulse till mixed well.
Add to soups for a bright and fresh flavor, use as a sandwich spread or add to hot freshly cooked pasta for heavenly pesto pasta.
As basil production increases, make large batches to freeze into small single serving containers for use in the winter when you want a taste of summer. Most people think of pine nuts as the only nut to use, but experiment with other nuts including almonds and sunflower seeds for different flavor combinations. Use different basils as well, for the different flavors that they will bring.
Fresh Tomato Basil Sauce
1 Medium red onion, minced
1/2 Cup dry white wine
Pinch crushed red pepper flakes
3 Medium fresh tomatoes, peeled and chopped
1 Tbsp olive oil
1 Tbsp Balsamic vinegar
1 Tsp sugar
1/2 Tsp salt
1 Tbsp tomato paste
1 Cup fresh basil, chopped
Slow cook onion in wine over low heat in heavy bottomed sauce pan for 10-15 minutes, until liquid is reduced to a few tablespoons.
Add pepper flakes, tomatoes, olive oil, sugar, salt, Balsamic vinegar, and tomato paste. Simmer for 15-20 minutes, stirring occasionally until sauce is thickened.
Add basil, then remove from heat. Let sit for a couple of minutes to infuse basil flavor into sauce, then serve over fresh hot pasta.
Makes about 3 cups. Can be easily frozen for a quick, healthy and tasty dinner.
You can easily add fresh carrot thinly sliced, fresh oregano, different types of basil, fresh fennel sliced thinly, or whatever sounds good at the time. Experiment with different flavor combinations, use what is fresh and available at the time for new and great tastes.
A fast growing herb, oregano serves many purposes beyond the kitchen counter
Related to mint (but nowhere near as sweet), oregano is a popular herb found throughout Italian, Greek, and Mexican cuisines. Whereas Greek oregano is very strong and slightly bitter with a clove-like afterbite, Mexican oregano is almost all bitter, and can be almost tongue numbing. Oregano is great with anything involving tomatoes, and goes very well with savory dishes like eggs and roasted meats.
How to Grow: Because it loves warm climate and direct sunlight, you want to plant your oregano only when you are sure the last frost has passed. It only takes a week-and-a-half to germinate, with the leaves ready for harvest after six. Since compost and manure have a tendency to adversely affect the final flavor of the leaves, it is best to plant the seeds (or transplants) fifteen inches apart in loose, moist soil and cover with mulch to combat weeds. Because it is drought tolerant, as long as you water it periodically, the plant will take care of itself.
Non-Culinary Uses: Oregano can be used as a border for many gardens and walkways. It is a perennial and will grow back each year. Many people enjoy its aromatic fragrance. Due to its high levels of an antiseptic called carvacrol (also responsible for its ‘pizza-like’ flavor), oregano acts as a bacterial inhibitor and an effective first-aid treatment for insect, spider, and even snake bites.
Culinary Uses: Oregano is often used in many soups and pasta sauces. However, oregano is most widely recognized as the “special herb” which turns bland pizza sauce into real pizza sauce. You can make your own pizza sauce following the simple recipe below.
Ingredients Needed: 1 32 oz can of plain crushed tomatoes 1 8 oz. can of tomato paste ½ teaspoon of dried crushed oregano (Either True Greek or Sweet Marjoram will work well). 2 Tablespoons extra virgin olive oil 2 cloves minced garlic ¼ cup water
In a medium saucepan, heat the olive oil over medium heat. Add the garlic and simmer over low heat for 2 minutes. Add in the rest of the ingredients and mix well. Simmer over low heat for 20 to 30 minutes.
Author Credits: Elizabeth Trementozzi Krause publishes her own Italian cooking website, www.simpleitaliancooking.com where she features more Italian recipes. She enjoys spending her time cooking and drinking espresso with friends and family. She and her husband love eating pizza with a dish of pasta on the side along with a nice green salad. She offers a newsletter each week featuring new recipes and tips.
https://underwoodgardens.com/wp-content/uploads/2010/03/Greek-Oregano21.jpg336448Stephen Scotthttps://underwoodgardens.com/wp-content/uploads/2019/06/Survey-Header.jpgStephen Scott2010-03-31 17:24:312024-04-30 17:34:03Heirloom Oregano: A Culinary Herb in a League All its Own
This is an interesting report from the Nielsen company- the same company doing the familiar Nielsen Ratings.
The consumer interest in Non-GMO labeled foods is skyrocketing. In 2009, this micro market segment was worth $60.2 Million and grew at 67% over 2008, making it the #1 healthy eating trend in store brands for 2009. Store brands are like Topco Full Circle and Safeway “O” Organics. Store brands like these now make up almost 40% of products with no preservative claims, 25% of all organic product sales, and nearly one-fifth of all products with “natural” claims in food/drug/mass merchandise retailers. Whole Foods Market, one of the largest U.S. natural foods retailers, have started the process to certify that all of their store brands are GMO free.
What is even more interesting is the early adoption of the Non-GMO labeling by store brands, which are taking the lead in offering healthy products instead of trailing the major brands as they used to do. Consumer sentiment against genetically modified foods (GM or GMO) is growing- despite all of the marketing and press support by genetic engineering companies like Monsanto- and market brands are reflecting that. With GMOs being linked to organ damage, crop failures, increased water usage, soil contamination and worse, consumers are becoming aware of the dangers of these products. Another major winner is the “No high fructose corns syrup” label worth $13 Million and growing at 28% over 2008. That gives it a #10 rank.
These dollar amounts are big numbers to most of us consumers, but are small potatoes to the large national brands, such as Lays and Kraft. What makes them take notice is the growth percentage. They will be watching the growth in several of these segments to see if there is consistent, sustained growth that makes it financially feasible or even necessary for them to switch suppliers from conventional to non-GMO. If there is enough movement in the market towards GMO free products, they will switch, as they will not stand by and watch a large market share evaporate.
This happened in the recent past with RBGH or RBST, the bovine growth hormone developed, not suprisingly, by Monsanto to increase the milk output from cows. It created many other problems, such as increased infections in the milk and disease in the cows. The FDA stated RBGH did not alter the milk, and sued several dairies that labeled their milk RBGH free. Enough consumers found out the truth and started requesting RBGH free milk. Not long afterwards, the major players saw the movement in the market and made the switch to RBGH free suppliers. Surprisingly, this didn’t take a majority of consumers, only 5-7% of Americans, as they represent several hundred millions of dollars to the major national brands. This is money they will not lose when they can make a switch in suppliers and keep their customers happy.
Monsanto is worried, of course. When, not if, the major national brands make the switch, Monsanto will find itself with many highly expensive bio-engineered products that no one wants. They are already in trouble in Europe, as they have lost several recent lawsuits they filed to force their way into European markets and agriculture. The nations of the European Union and more importantly- it’s people- have rejected genetic engineering of food almost out of hand.
What this means for you and I is great news. Safe, wholesome and sustainable food is at the core of our needs, next to clean air and water. With people starting to actively request GMO free labeling on their foods, safer foods are closer and easier to get for everyone.
https://underwoodgardens.com/wp-content/uploads/2012/08/non_gmo.jpg163186Stephen Scotthttps://underwoodgardens.com/wp-content/uploads/2019/06/Survey-Header.jpgStephen Scott2010-03-30 17:26:492024-04-30 17:34:03Non- GMO Labeling is a Hit with Consumers
This is a great dinner for family or friends, and it doesn’t have to be Sunday. A whole roast chicken makes for an impressive tableside presentation followed by a delicious meal and the tender, tasty leftovers can be used for several other dishes, if there are any left!
For faster, more even roasting, cut the backbone out of the chicken with poultry shears or heavy duty kitchen shears. This allows the bird to lay flat in the roasting pan. Keep the backs in a freezer ziplock until you have several, then make chicken stock with the giblets, diced onions and celery, aromatic herbs such as savory, rosemary, thyme, salt and pepper and a bay leaf in a couple quarts of water. Bring to a boil, then simmer for a minimum of two hours, longer is better.
Pair this with some fresh homemade biscuits and you’ve got a proven winner! We found a great restaurant in the little town of Boulder, Utah called Hell’s Backbone Grill that makes the absolutely best biscuits that we’ve ever tasted! They are easy and quick to make and are positively addictive. We always make a double batch if we want any for the next couple of days. You can use the hot oven for both roasting the chicken and baking the biscuits.
Make sure to include plenty of vegetables, as they roast up well and balance out the rich roasted chicken flavors.
Herb and Vegetable Roasted Chicken
3-4 Lb chicken
1 lemon, halved
Fresh rosemary
Fresh thyme
8 cloves garlic, peeled and crushed
2 Tbsp butter, softened
Salt and fresh ground black pepper
4 small red onions, halved
8 small potatoes, halved
4-6 medium carrots
4 medium parsnips, peeled
Extra virgin olive oil
Heat oven to 450F. Rinse chicken, pat dry with paper towels. Place chicken in a large roasting pan or skillet. Cast iron is best. Squeeze lemon juice to cover chicken then put lemon halves, rosemary, thyme and 4 cloves of garlic into cavity. Rub chicken with butter, sprinkle with salt and pepper. Arrange remaining vegetables around chicken and brush with olive oil, season lightly with salt and pepper.
When oven is hot, roast for 15-20 minutes, then bast chicken with pan juices. Reduce heat to 375F and continue to roast for about 45 minutes more, basting every 15-20 minutes until skin is crisp and golden. Remove from oven, cover with lid or foil for 10-15 minutes (while biscuits are cooking) and let rest before carving. When removing chicken, reheat oven to 450F. By the time you are ready to bake the biscuits, the oven will be at temperature.
Black Powder Buttermilk Biscuits
This is our all time favorite biscuit recipe! You must have two things to be successful here- a hot oven and cold dough. These are made and bake quickly, so get everything ready before you start.
3 Tbs cornmeal
2 1/2 Cups flour
1 1/2 Tsp salt
1/2 Tsp baking soda
1 Tsp baking powder
1/2 tsp course black pepper
1 Tsp sugar
1 stick (1/4 Lb) butter- cold- cut into 1/2″ chunks
1 Cup buttermilk or substitute 1 cup milk with 2 tsp lemon juice
Adjust rack to middle position of oven, lightly oil cookie sheet or use a nonstick spray. Sprinkle 2 Tbsp over surface.
It’s best to use a food processor for the next two steps, then lightly knead the dough by hand or in a stand mixer. It makes for better biscuits!
Add flour, salt, baking soda, baking powder, pepper and sugar in food processor bowl, pulse 5-7 times with cutting blade to mix. Next, add butter chunks and run until mixture resembles coarse crumbs. This can be done with 2 knives and some patience. Transfer to stand mixer bowl.
Using low speed, fold mixture in while slowly pouring buttermilk over top. Mix well until dough is sticky and moistened through, with no dry patches. Turn dough onto lightly floured worktop, using floured hands to prevent dough from sticking. Using knife or bench scraper, cut dough in half and stack one piece on top of the other. Flatten with rolling pin, but don’t over do it. Repeat cut, flatten and stack for 3 more times. Add small amounts of flour necessary to keep everything from sticking. Dough will be very moist- as it should be.
Transfer dough to cookie sheet. Roll to about 1 inch thick, then cut into squares about 2×2″. Sprinkle with remaining 1 Tbsp cornmeal. Bake until golden brown, about 12-15 minutes.
This is a wonderful winter chowder, warming and hearty to chase away the cold winter blues. It uses readily available winter ingredients- potatoes, onions, garlic and carrots, along with some frozen corn. Homegrown frozen sweet corn will be the best, but a good quality frozen sweet corn will work.
I use this as a starting base for experimentation and new directions. This is perfectly delicious, however, just as it is! Lobster, crab or shrimp makes this an excellent seafood chowder. Fresh sausage gives a completely new flavor, especially if it is spicy or smoked. Smoked pork works magic as well. Use your imagination and unique, local ingredients to shape this into a new regional specialty in your area!
Corn and Potato Chowder
Sea Salt, to taste
1 Stalk celery, chopped coarsley
1 Medium carrot, chopped coarsley
1 Sprig fresh parsley, can use dried
1 Bay leaf
5 Black peppercorns
1/4 Lb. salt pork, or smoked pork
3 Medium yellow onions, peeled and diced
3 Cloves garlic, peeled and minced
1 1/2 Lbs. unpeeled red potatoes, cut into 1/2″ cubes.
4 Cups corn kernels- (about 6 ears worth)
3 Cups half and half
Cayenne pepper
Freshly ground black pepper
1 Tbsp. Chicken base- Better Than Bouillon is a great brand
10 Cups water
In a large, heavy stockpot (preferably cast iron) heat the water and mix chicken base. Once simmering, add celery, carrots, parsley, bay leaf and peppercorns. Cover and simmer over low heat for 1 1/2 hours, then increase heat to medium until stock is reduced to about 6 cups, about 10-15 minutes. If using seafood, cook in stock base now, only til just tender and remove for later.
Cook salt pork or sausage in separate heavy pan over medium low heat until crisp, about 20 minutes. Remove, drain and slice. Add to stockpot. In same pan, saute onions and garlic until soft and browned.
Add to stockpot along with potatoes and corn. Simmer on medium heat until potatoes are tender, about 10 minutes. Stir in half and half, cayenne and return to simmer. If using seafood, add now and heat through, about 5 minutes. Season to taste with salt and pepper. Ladle into bowls and serve hot.
Please let us know how you like it, and what adaptations you make!
Supermarkets Slow Down Yet Gardens Are Growing
Consumer’s wallets have tightened significantly since 2008, when the global economic slowdown started, led by the food safety scares of tomatoes and peppers during that summer.
2009 is the first year that fruit and vegetable sales have dropped, with fruit down 12% and vegetables down 6%. The trend is from more expensive fruit and veggies to less expensive ones, as everyone is trying to make their dollar go farther. What is even more interesting is that the volume is up of fruits and vegetables, but the sales or profit is down. One explanation is people are eating out less, which decreases the profits to the retailers. Another is that people are gardening a lot more, growing some of their own food, especially the more expensive vegetables, and buying the less expensive ones. As an example, weekly dollar sales of packaged salads fell by nearly 5%, while bulk lettuce sales rose by 6.9% in 2009.
The increase in gardening has been driven by a concern by consumers over prices and overall food safety. The National Gardening Association states that there is a multitude of reasons people are gardening in increasing numbers, including the state of the economy, increased costs of food and that “food safety is a huge issue in the US. People mistrust producers of food so if you grow your own you can control the inputs like fertilizer.” CNN reports that there were 43 million vegetable gardens planted in 2009, with 19% of households growing some of their own fruit, vegetables and herbs are first timers. $100 spent on seed can save you up to $2500 at the grocery store, according to a couple of studies in 2008 where vegetables were planted, grown and weighed, then compared to local grocery store prices for an entire season. That figure is probably even more now, with food prices increasing.
On April 22, 2010 the National Inflation Association issued the following food inflation alert-
Elizabeth Pivonka, President and CEO of the Produce for Better Health Foundation says in the Feb 2010 issue of Seed World, “There are still many fruit and vegetable growers and shippers that continue to struggle to stay in business. Food safety initiatives, including the cost of traceability are some of their biggest expenses right now, along with trying to cope with any other types of legislation that always cost money (for example, water issues on the west coast, immigration issues and cap and trade.) Finally, just overall profitability is an ongoing concern- it’s a shame that the fruit and vegetable industry doesn’t make the profit margins other products make so that they can better market themselves.”
This is very telling, as the costs of commercial food production, regardless of the sector, continue to rise due to more and more legislation aimed at making the food produced safer. This is in direct contrast to the costs in a local food system, as the transport costs are very small, and the quality and health of the food is significantly higher, eliminating the need for increased legislation to attempt to force the safety into the food production system. The safety and quality are inherent, as producer, shipper and retailer are often one and the same. If the quality and safety are missing, the consumer simply won’t buy, which has a much greater impact on the producer. Thus the closeness and openness of the local food system works to increase the quality, health and safety of the locally produced foods.
This is one of the main reasons that local food and local agriculture- that grown and consumed within a 100-200 mile radius- has been increasing in volume and sales for the past several years. People can see what they buying, talk to and get to know the person who grew or raised their food. They get to actively participate in making the decision for better food that is raised or grown in healthy ways and has better flavor and nutrition than industrial food producers.
What better time or reasons to eat locally?
Fresh Heirloom Basil Recipes
Here are a couple of recipes that use fresh herbs- that you should soon have growing in your garden!
The first is the classic Basil Pesto. Make extra, freeze in small amounts for use later. We just finished using the last batch in a dinner that tasted like the height of summer. The second is a basic, classic tomato based pasta sauce that is not only easy to make, but lends itself to endless variations using what is fresh and on hand at the time.
You can easily have a fresh, incredibly tasty dinner on the table in 30 minutes with either of these recipes!
Basil Pesto Sauce
2 Cups fresh basil leaves, washed
3 cloves fresh garlic, mild flavored
2 Tbsp pine nuts or walnuts
1/2 Cup extra virgin olive oil
Salt to taste
1/2 Cup fresh grated aged Parmesan or Pecorino cheese
Makes about 1 cup.
Place all ingredients except grated cheese in food processor and puree until smooth, usually about 1-2 minutes. Add in grated cheese, pulse till mixed well.
Add to soups for a bright and fresh flavor, use as a sandwich spread or add to hot freshly cooked pasta for heavenly pesto pasta.
As basil production increases, make large batches to freeze into small single serving containers for use in the winter when you want a taste of summer. Most people think of pine nuts as the only nut to use, but experiment with other nuts including almonds and sunflower seeds for different flavor combinations. Use different basils as well, for the different flavors that they will bring.
Fresh Tomato Basil Sauce
1 Medium red onion, minced
1/2 Cup dry white wine
Pinch crushed red pepper flakes
3 Medium fresh tomatoes, peeled and chopped
1 Tbsp olive oil
1 Tbsp Balsamic vinegar
1 Tsp sugar
1/2 Tsp salt
1 Tbsp tomato paste
1 Cup fresh basil, chopped
Slow cook onion in wine over low heat in heavy bottomed sauce pan for 10-15 minutes, until liquid is reduced to a few tablespoons.
Add pepper flakes, tomatoes, olive oil, sugar, salt, Balsamic vinegar, and tomato paste. Simmer for 15-20 minutes, stirring occasionally until sauce is thickened.
Add basil, then remove from heat. Let sit for a couple of minutes to infuse basil flavor into sauce, then serve over fresh hot pasta.
Makes about 3 cups. Can be easily frozen for a quick, healthy and tasty dinner.
You can easily add fresh carrot thinly sliced, fresh oregano, different types of basil, fresh fennel sliced thinly, or whatever sounds good at the time. Experiment with different flavor combinations, use what is fresh and available at the time for new and great tastes.
Heirloom Oregano: A Culinary Herb in a League All its Own
A fast growing herb, oregano serves many purposes beyond the kitchen counter
Related to mint (but nowhere near as sweet), oregano is a popular herb found throughout Italian, Greek, and Mexican cuisines. Whereas Greek oregano is very strong and slightly bitter with a clove-like afterbite, Mexican oregano is almost all bitter, and can be almost tongue numbing. Oregano is great with anything involving tomatoes, and goes very well with savory dishes like eggs and roasted meats.
How to Grow:
Because it loves warm climate and direct sunlight, you want to plant your oregano only when you are sure the last frost has passed. It only takes a week-and-a-half to germinate, with the leaves ready for harvest after six. Since compost and manure have a tendency to adversely affect the final flavor of the leaves, it is best to plant the seeds (or transplants) fifteen inches apart in loose, moist soil and cover with mulch to combat weeds. Because it is drought tolerant, as long as you water it periodically, the plant will take care of itself.
Non-Culinary Uses:
Oregano can be used as a border for many gardens and walkways. It is a perennial and will
grow back each year. Many people enjoy its aromatic fragrance. Due to its high levels of an antiseptic called carvacrol (also responsible for its ‘pizza-like’ flavor), oregano acts as a bacterial inhibitor and an effective first-aid treatment for insect, spider, and even snake bites.
Culinary Uses:
Oregano is often used in many soups and pasta sauces. However, oregano is most widely recognized as the “special herb” which turns bland pizza sauce into real pizza sauce. You can make your own pizza sauce following the simple recipe below.
Ingredients Needed:
1 32 oz can of plain crushed tomatoes
1 8 oz. can of tomato paste
½ teaspoon of dried crushed oregano (Either True Greek or Sweet Marjoram will work well).
2 Tablespoons extra virgin olive oil
2 cloves minced garlic
¼ cup water
In a medium saucepan, heat the olive oil over medium heat.
Add the garlic and simmer over low heat for 2 minutes.
Add in the rest of the ingredients and mix well.
Simmer over low heat for 20 to 30 minutes.
Author Credits: Elizabeth Trementozzi Krause publishes her own Italian cooking website,
www.simpleitaliancooking.com where she features more Italian recipes. She enjoys spending her time cooking and drinking espresso with friends and family. She and her husband love eating pizza with a dish of pasta on the side along with a nice green salad. She offers a newsletter each week featuring new recipes and tips.
Non- GMO Labeling is a Hit with Consumers
This is an interesting report from the Nielsen company- the same company doing the familiar Nielsen Ratings.
The consumer interest in Non-GMO labeled foods is skyrocketing. In 2009, this micro market segment was worth $60.2 Million and grew at 67% over 2008, making it the #1 healthy eating trend in store brands for 2009. Store brands are like Topco Full Circle and Safeway “O” Organics. Store brands like these now make up almost 40% of products with no preservative claims, 25% of all organic product sales, and nearly one-fifth of all products with “natural” claims in food/drug/mass merchandise retailers. Whole Foods Market, one of the largest U.S. natural foods retailers, have started the process to certify that all of their store brands are GMO free.
What is even more interesting is the early adoption of the Non-GMO labeling by store brands, which are taking the lead in offering healthy products instead of trailing the major brands as they used to do. Consumer sentiment against genetically modified foods (GM or GMO) is growing- despite all of the marketing and press support by genetic engineering companies like Monsanto- and market brands are reflecting that. With GMOs being linked to organ damage, crop failures, increased water usage, soil contamination and worse, consumers are becoming aware of the dangers of these products. Another major winner is the “No high fructose corns syrup” label worth $13 Million and growing at 28% over 2008. That gives it a #10 rank.
These dollar amounts are big numbers to most of us consumers, but are small potatoes to the large national brands, such as Lays and Kraft. What makes them take notice is the growth percentage. They will be watching the growth in several of these segments to see if there is consistent, sustained growth that makes it financially feasible or even necessary for them to switch suppliers from conventional to non-GMO. If there is enough movement in the market towards GMO free products, they will switch, as they will not stand by and watch a large market share evaporate.
This happened in the recent past with RBGH or RBST, the bovine growth hormone developed, not suprisingly, by Monsanto to increase the milk output from cows. It created many other problems, such as increased infections in the milk and disease in the cows. The FDA stated RBGH did not alter the milk, and sued several dairies that labeled their milk RBGH free. Enough consumers found out the truth and started requesting RBGH free milk. Not long afterwards, the major players saw the movement in the market and made the switch to RBGH free suppliers. Surprisingly, this didn’t take a majority of consumers, only 5-7% of Americans, as they represent several hundred millions of dollars to the major national brands. This is money they will not lose when they can make a switch in suppliers and keep their customers happy.
Monsanto is worried, of course. When, not if, the major national brands make the switch, Monsanto will find itself with many highly expensive bio-engineered products that no one wants. They are already in trouble in Europe, as they have lost several recent lawsuits they filed to force their way into European markets and agriculture. The nations of the European Union and more importantly- it’s people- have rejected genetic engineering of food almost out of hand.
What this means for you and I is great news. Safe, wholesome and sustainable food is at the core of our needs, next to clean air and water. With people starting to actively request GMO free labeling on their foods, safer foods are closer and easier to get for everyone.
Herb and Vegetable Roasted Chicken with Buttermilk Biscuits
This is a great dinner for family or friends, and it doesn’t have to be Sunday. A whole roast chicken makes for an impressive tableside presentation followed by a delicious meal and the tender, tasty leftovers can be used for several other dishes, if there are any left!
For faster, more even roasting, cut the backbone out of the chicken with poultry shears or heavy duty kitchen shears. This allows the bird to lay flat in the roasting pan. Keep the backs in a freezer ziplock until you have several, then make chicken stock with the giblets, diced onions and celery, aromatic herbs such as savory, rosemary, thyme, salt and pepper and a bay leaf in a couple quarts of water. Bring to a boil, then simmer for a minimum of two hours, longer is better.
Pair this with some fresh homemade biscuits and you’ve got a proven winner! We found a great restaurant in the little town of Boulder, Utah called Hell’s Backbone Grill that makes the absolutely best biscuits that we’ve ever tasted! They are easy and quick to make and are positively addictive. We always make a double batch if we want any for the next couple of days. You can use the hot oven for both roasting the chicken and baking the biscuits.
Make sure to include plenty of vegetables, as they roast up well and balance out the rich roasted chicken flavors.
Herb and Vegetable Roasted Chicken
3-4 Lb chicken
1 lemon, halved
Fresh rosemary
Fresh thyme
8 cloves garlic, peeled and crushed
2 Tbsp butter, softened
Salt and fresh ground black pepper
4 small red onions, halved
8 small potatoes, halved
4-6 medium carrots
4 medium parsnips, peeled
Extra virgin olive oil
Heat oven to 450F. Rinse chicken, pat dry with paper towels. Place chicken in a large roasting pan or skillet. Cast iron is best. Squeeze lemon juice to cover chicken then put lemon halves, rosemary, thyme and 4 cloves of garlic into cavity. Rub chicken with butter, sprinkle with salt and pepper. Arrange remaining vegetables around chicken and brush with olive oil, season lightly with salt and pepper.
When oven is hot, roast for 15-20 minutes, then bast chicken with pan juices. Reduce heat to 375F and continue to roast for about 45 minutes more, basting every 15-20 minutes until skin is crisp and golden. Remove from oven, cover with lid or foil for 10-15 minutes (while biscuits are cooking) and let rest before carving. When removing chicken, reheat oven to 450F. By the time you are ready to bake the biscuits, the oven will be at temperature.
Black Powder Buttermilk Biscuits
This is our all time favorite biscuit recipe! You must have two things to be successful here- a hot oven and cold dough. These are made and bake quickly, so get everything ready before you start.
3 Tbs cornmeal
2 1/2 Cups flour
1 1/2 Tsp salt
1/2 Tsp baking soda
1 Tsp baking powder
1/2 tsp course black pepper
1 Tsp sugar
1 stick (1/4 Lb) butter- cold- cut into 1/2″ chunks
1 Cup buttermilk or substitute 1 cup milk with 2 tsp lemon juice
Adjust rack to middle position of oven, lightly oil cookie sheet or use a nonstick spray. Sprinkle 2 Tbsp over surface.
It’s best to use a food processor for the next two steps, then lightly knead the dough by hand or in a stand mixer. It makes for better biscuits!
Add flour, salt, baking soda, baking powder, pepper and sugar in food processor bowl, pulse 5-7 times with cutting blade to mix. Next, add butter chunks and run until mixture resembles coarse crumbs. This can be done with 2 knives and some patience. Transfer to stand mixer bowl.
Using low speed, fold mixture in while slowly pouring buttermilk over top. Mix well until dough is sticky and moistened through, with no dry patches. Turn dough onto lightly floured worktop, using floured hands to prevent dough from sticking. Using knife or bench scraper, cut dough in half and stack one piece on top of the other. Flatten with rolling pin, but don’t over do it. Repeat cut, flatten and stack for 3 more times. Add small amounts of flour necessary to keep everything from sticking. Dough will be very moist- as it should be.
Transfer dough to cookie sheet. Roll to about 1 inch thick, then cut into squares about 2×2″. Sprinkle with remaining 1 Tbsp cornmeal. Bake until golden brown, about 12-15 minutes.
Serve with the roasted chicken and enjoy!
Heirloom Corn and Potato Chowder
This is a wonderful winter chowder, warming and hearty to chase away the cold winter blues. It uses readily available winter ingredients- potatoes, onions, garlic and carrots, along with some frozen corn. Homegrown frozen sweet corn will be the best, but a good quality frozen sweet corn will work.
I use this as a starting base for experimentation and new directions. This is perfectly delicious, however, just as it is! Lobster, crab or shrimp makes this an excellent seafood chowder. Fresh sausage gives a completely new flavor, especially if it is spicy or smoked. Smoked pork works magic as well. Use your imagination and unique, local ingredients to shape this into a new regional specialty in your area!
Corn and Potato Chowder
Sea Salt, to taste
1 Stalk celery, chopped coarsley
1 Medium carrot, chopped coarsley
1 Sprig fresh parsley, can use dried
1 Bay leaf
5 Black peppercorns
1/4 Lb. salt pork, or smoked pork
3 Medium yellow onions, peeled and diced
3 Cloves garlic, peeled and minced
1 1/2 Lbs. unpeeled red potatoes, cut into 1/2″ cubes.
4 Cups corn kernels- (about 6 ears worth)
3 Cups half and half
Cayenne pepper
Freshly ground black pepper
1 Tbsp. Chicken base- Better Than Bouillon is a great brand
10 Cups water
In a large, heavy stockpot (preferably cast iron) heat the water and mix chicken base. Once simmering, add celery, carrots, parsley, bay leaf and peppercorns. Cover and simmer over low heat for 1 1/2 hours, then increase heat to medium until stock is reduced to about 6 cups, about 10-15 minutes. If using seafood, cook in stock base now, only til just tender and remove for later.
Cook salt pork or sausage in separate heavy pan over medium low heat until crisp, about 20 minutes. Remove, drain and slice. Add to stockpot. In same pan, saute onions and garlic until soft and browned.
Add to stockpot along with potatoes and corn. Simmer on medium heat until potatoes are tender, about 10 minutes. Stir in half and half, cayenne and return to simmer. If using seafood, add now and heat through, about 5 minutes. Season to taste with salt and pepper. Ladle into bowls and serve hot.
Please let us know how you like it, and what adaptations you make!