Press Release: 

Citizens Urged to Sign Petition of Support for Family Farmers

Supporters Urged to Attend Citizens Assembly on January 31

New York, New York – January, 16 2012 -  We wish to assemble free and peaceful citizens outside the Manhattan District court in an effort to present the important message to family farmers that millions of Americans stand behind them as they seek their day in court. In the past two decades, Monsanto’s seed monopoly has grown so powerful that they control the genetics of nearly 90% of five major commodity crops including corn, soybeans, cotton, canola and sugar beets. This has resulted in onerous costs to farmers through high technology patent fees for seeds as well as burdensome litigation costs in defending themselves against lawsuits asserted by Monsanto.

In many cases organic and conventional farmers are forced to stop growing certain crops in order to avoid genetic contamination and potential lawsuits. Between 1997 and April 2010, Monsanto filed 144 lawsuits against American farmers in at least 27 different states, for alleged infringement of its transgenic seed patents and/or breach of its license to those patents, while settling another 700 out of court for undisclosed amounts. As a result of these aggressive lawsuits, Monsanto has created an atmosphere of fear in rural America and driven dozens of farmers into bankruptcy.

The lawsuit OSGATA (Organic Seed Growers and Trade Association) et al vs. Monsanto was filed on behalf of 300,000 organic and non-GMO farmers and citizens to seek judicial relief in “protect[ing] themselves from ever being accused of infringing patents on transgenic (GMO) seed”. The judge has requested and agreed to hear oral argument in order to make a decision of whether or not to allow the farmers’ case to move forward in the courts after Monsanto filed a motion to dismiss the lawsuit.

“We are family farmers and we are headed to court in New York City on January 31 to let the judge know that our survival as farmers depends on this lawsuit. We’re not asking Monsanto for one penny. We just want justice for our farmers and we want court protection from Monsanto.”

- Jim Gerritsen, OSGATA President and Wood Prairie Farm, ME

“I don’t think it’s fair that Monsanto should be able to sue my family for patent infringement because their transgenic seed trespasses onto our farm and contaminates and ruins our organic crop. We have had to abandon raising corn because we are afraid Monsanto wouldn’t control their genetic pollution and then they would come after us for patent infringment.  It’s not right.”

- Bryce Stephens, Stephen’s Land and Cattle Co.- Jennnings, KS

We are encouraging supporters of farmers’ rights to grow food without fear and intimidation to assemble outside the courtroom in a peaceful manner to support the farmers in their claims, recognizing that these injustices affect us all and that this case is deserving of the court’s time and attention on January 31, 2012.

Due to limited space, only a small number of individuals will be able to enter the courtroom and listen to the proceedings. We respectfully ask that farmers and plaintiffs in the case be given priority to hear this case in person as each plaintiff has traveled many miles and put a great deal on the line to be a part of this case.

In the spirit of peaceful assembly and respect for the courts, we request that you adhere to the following principles:

Principles for Citizens’ Assembly

1. Assemble outside the court in a show of support for family farmers and their right to grow food without the threat of intimidation, harassment or loss of income.
2. Assemble peacefully to present a positive message that America’s citizens stand behind family farmers and support their rights of legal protection under the Constitution.
3. Bring signs that portray messages of:
   • Hope
   • The positive impacts of sustainable and organic agriculture
   • Solutions to our current crisis in food, agriculture and society
   • Support for farmers who seek justice in the courts
4. Be respectful of court security requests and follow them faithfully.
5. Maintain a respectful distance from the court entry on Pearl Street, making sure not to block access for foot traffic or vehicles.
6. Maintain a tone of respect for the court and the sanctity of our legal process as the judge hears the merits of this important case.
7. Cell phones, cameras and tape recorders are prohibited inside the courthouse. Those who enter the courthouse must conform to court security protocols.
8. No signs, t-shirts with slogans or other disruptions, visual or otherwise, are appropriate or allowed in the courtroom.
9. No chanting or loud noises allowed outside the courthouse as all must maintain their conduct in ways that are respectful to the judicial process and in accordance with the seriousness of the case.
10. Please follow the instructions of designated assembly captains who will continue to update you as the events of the day unfold.

As advocates for farmers and supporters of a citizen-based democracy we greatly appreciate your support for family farmers and your agreement to act in accordance with these principles in order to guarantee farmers’ rights to grow food without fear and intimidation.

Location to Hear Plaintiffs and Attorney Comment After Hearing

Once oral arguments are heard in the court, farmers, plaintiffs and lead attorney Dan Ravicher of the Public Patent Foundation will be available for comments to supporters and the media, at the Southwest Corner on 500 Pearl Street, at Pearl Street and Cardinal Hayes Place.

For those planning on assembling at 9 am, Pearl Street has been recommended to gather respectfully and overflow can gather at Foley Square.

Link to Google Map http://bit.ly/NyDistrictCtPearlSt 

*If link does not work, Google: 45 Cardinal Hayes Place, New York, NY for location of assembly, which is the intersection of Pearl Street and Cardinal Hayes Place.

Click here to RSVP to attend the Citizen’s Assembly.

Click Here to Sign Our Petition Supporting Our Farmers 

About OSGATA: The Organic Seed Growers and Trade Association is a not-for-profit agricultural organization made up of organic farmers, seed growers, seed businesses and supporters. OSGATA is committed to developing and protecting organic seed and it’s growers in order to ensure the organic community has access to excellent quality organic seed free of contaminants and adapted to the diverse needs of local organic agriculture. www.osgata.org

Captain Richard Cook of The Local Catch with a Mahi Mahi

When I go to the farmers market, I expect to see lots of vegetables and some meat, and maybe some dairy or speciality items at the bigger ones.

As the local food scene has picked up momentum, though, I’ve started seeing some pretty interesting local food options. I thought I’d seen everything: a brick oven pizza stand, gastronomic cookies with flavors like black pepper, a grain supplier, and even a local wool seller. The Westport, CT market has become a one-stop shop rivaling the grocery stores, but all local.

But when I walked into the Westport Farmers Market this past November, however, I was taken by surprise to see a fishmonger selling locally caught seafood. I was interested to learn more about their story. After all, I’ve managed to get almost my entire diet locally, but the way seafood is normally handled makes it especially difficult to source locally, even for those living near a coastline.

Homegrown Fish

Local and seafood are not words that most people associate in their heads. Normally, fishing boats sell their catch to wholesalers, who then transport it to big auction sites, where it gets redistributed all across the world. Often, it ends up right back where it started, but much worse for wear in terms of freshness and quality. Obviously, this is ridiculous, but like so many practices in the food industry, it is designed to make as much money for the middlemen as possible.

There are viable fisheries near the New England shoreline, however, right next to the people that would be happy to buy fish.

Captain Richard Cook, founder of The Local Catch, saw a need for local seafood distribution and sought to fill it by providing a way to sell his catch to buyers in nearby states, close to where he caught it in the first place. The Local Catch provides a market for other Rhode Island fisherman as well, so they are trailblazing a whole new take on seafood: “While we at The Local Catch cannot significantly alter the amount of fuel needed to catch and land a fish, we can reduce the amount of fuel that is spent getting the fish to market – by marketing our catch locally, instead of selling it to wholesalers who ship it to other states and countries.”

Not Just Farming in Water

The logistics of a fishing operation are very different from those of a farm. For example, Sarah Shumann, an employee of The Local Catch, told me, “[We] Have to maintain a variety for the customers, or else we can’t make a go of it.” To solve this dilemma, Local Catch is actually a little like a fisherman’s co-op, bringing together catches from a number of boats along the East Coast.

Locally Caught Lobster

The Local Catch’s boat, the Sandra Lynn, generally doesn’t have the time to range very far for their fish, so they actually fish just off shore of Rhode Island, bringing in “lobster, crabs, flounder, striped bass, seabass, scup, tautog, and whatever happens to be in season.” They work with a variety of other boats to ensure a good variety for their customers. Captain Dean of the Oceana provides cod, monkifish, and bluefish; Captain Brian of the Ashley Ann provides, lobsters and crabs; Captain James of the James and Matthew provides groundfish, scallops, and squid; Captain Troy of the Debbie Sue and Captain Steve of the Margaret Holly provide squid, John Dory, swordfish, and lobsters. Partnerships with Salt Pond Oysters and Ocean State Shellfish Co-op help them provide oysters and clams, rounding out their selection far beyond what you’d expect from a single boat.

Of course, one of reasons most people eat local is the sustainability aspect, so how sustainable is local fishing compared to the conventional sources? Here again, fishing is a very different animal from land farming. explained that, “sustainability is determined by councils at the state level or the federal level.” There are strict limits placed on how many fish you can bring in, the kind of equipment you can use, and the areas you can go. The fishing boat has much less flexibility than the farmer. They just bring in what they can catch, as long as its within stewardship laws (for more information on the kinds and origins of fish you can buy to promote sustainable fishing, check out the Marine Stewardship Council’s website). That said, buying from local operations means that fuel usage is minimized and your are guaranteed the freshest possible seafood. Buying local also keeps business local, which is another good reason to buy local.

The Dying Fish Markets

When the Markets Fail, TLC delivers

Sarah noted that, for some reason, a lot of small fish markets have been folding in recent years. The Local Catch does the majority of their business in Providence, but noticed that the only place to get really good seafood was Whole Foods, and that was not necessarily local. “We saw this opening for local seafood and went for it.”

I, for one, am glad they did. I love seafood, and when I went local, it was the one thing I could never find at the market.

The Local Catch actually models themselves on many other local food providers: in addition to their market stalls and their direct relationship with restaurants, they even have a community-supported fishery (CSF) program where you can subscribe to receive fish shares, just like a CSA.

Of course, if you live any distance from a coast, you’re out of luck, but then again, going local meant giving up California strawberries, too (except for you lucky Californians), so that’s just par for the course for locavores. You eat what your land can provide, and are rewarded with fresher, tastier, more nutritious food that doesn’t leave a carbon footprint the size of a semi-truck.

Or, if you’re close enough, you eat what your ocean can provide, too.

To learn more abou The Local Catch, check out their website, or stop by one of the markets where they have a stall.

Reposted from Charlotte Locavore

In early December, my family spent a wonderful weekend in Charleston, South Carolina, a delightful culinary road trip that was a feast to our senses.

On Friday evening, after exploring the French Quarter neighborhood, we headed to Bowens Island Restaurant. Located in the marshlands, Bowens Island Restaurant serves the freshest seafood in Charleston. The oysters, shrimp, fish, and crabs that make up the menu are sourced from the river and creeks that surround the island. You can’t get more local than that! The highlight of the menu is all-you-can-eat oysters. Claiming a tray full of oysters involves a trip into the rickety, graffiti-covered basement where dinner is served by the resident oysterman, who shovels hot oysters out of a steaming vat and on to your waiting tray. Diners are offered buckets for tossing the oyster shells, which will then be recycled back into the underwater habitat for future generations of oysters.

On Saturday morning, we toured Boone Hall Plantation, first built in 1681. Re-established as a working farm in 1996, the plantation now operates a U-Pick farm, and grows strawberries, peaches, tomatoes, eggplants, grapes, and blueberries.

After touring the plantation house and property, we stopped by Boone Hall Farms for lunch. The market specializes in South Carolina produce, meats, and gourmet products. Items for sale include: tea from the Charleston Tea Plantation; Boone Hall produce, jams, and preserves; local seafood; and chicken from Ashley Farm.

That evening we headed to FIG for an early dinner. FIG (which stands for Food Is Good) is a local neighborhood restaurant in the heart of downtown Charleston. …

Read more at Charlotte Locavore.

Photo: the yes man on flickr

Press Release: Judge to consider oral argument in lawsuit against Monsanto

NEW YORK – December 29, 2011 – In a development celebrated by the organic plaintiffs, Judge Naomi Buchwald announced yesterday that oral arguments on Monsanto’s motion to dismiss the Organic Seed Growers and Trade Association (OSGATA) et al v. Monsanto will be heard in federal district court January 31, 2012 in Manhattan. Judge Buchwald’s decision will establish if organic farmers are to see their day in court.

 The eighty-three family farmers, small and family owned seed businesses, and agricultural organizations comprising the organic plaintiff group represent over 300,000 individuals.  The landmark lawsuit, filed in March 2011, challenges the validity of Monsanto’s transgenic/GMO patents and seeks court protection for innocent family farmers who may become contaminated by Monsanto seed.

“We are grateful that Judge Buchwald has agreed to our request to hear oral argument on the motion,” said Jim Gerritsen, President of lead plaintiff OSGATA. “Last August we submitted our written rebuttal and it made clear that Monsanto’s motion was without merit. Our legal team, from the Public Patent Foundation, is looking forward to orally presenting our position.  The family farmers deserve their day in court. We are anxious that this case go to trial as soon as possible so that our innocent farmers may receive Court protection.”

OSGATA is a membership organization composed primarily of farmers and seed businesses. Their mission is to develop and protect the organic seed industry along with their growers. In an effort to raise funds, OSGATA has launched a “Farmers Travel Fund” enabling family farmers from the plaintiff group to attend the court proceedings and related events. See www.osgata.org.

Background information on the OSGATA v. Monsanto lawsuit may be found at www.osgata.org .

More information contact: press@osgata.org

About OSGATA: The Organic Seed Growers and Trade Association and lead plaintiff in this lawsuit is a not-for-profit agricultural organization that develops, protects, and promotes the organic seed trade and it’s growers, and assures that the organic community has access to excellent quality organic seed free of contaminants and adapted to the diverse needs of local organic agriculture. OSGATA’s membership is comprised of organic farmers, seed breeders, seed businesses, and affiliate organizations. www.osgata.org

Photo Credit: janoma.cl on Flickr

If you spend any time at all at farmers markets, you’ve probably noticed some people drooling over the grassfed meats, pastured eggs, and variety of vegetables but avoiding the local bakeries and dairies. You may have even seen them at the market in their workout clothes.

Who are these strange foodies, so enamored of their beef but unwilling to partake in the sweet joys of local apple pie?

They are Paleo-dieters, and they are becoming increasingly present in the local food movement, both as participants and supporters.

A (Very) Abridged History of the Paleo Diet

According to its supporters, the Paleo diet is older than recoreded history, since the point is to eat like paleolithic hunter gatherers, who ostensibly didn’t have access to cereal grains (not true) or dairy (probably true). Regardless of its historicity, Paleo definitely works to improve the health of everyone I’ve seen try it, so its basic tenets are valid.

The Paleo diet got its start with a book by Loren Cordain, The Paleo Diet, and has recently been touted for athletes by Rob Wolfe in his book, The Paleo Diet for Athletes. When it was adopted as the officially recommended diet of the intense functional fitness movement CrossFit, it gained a huge surge of momentum among people trying to lose weight or get in shape. The basic premise is that eating a diet like that of our paleolithic hunter-gatherer ancestors is the most appropriate for health and well-being, not to mention awesome athletic performance. CrossFit espouses paleo-eating as the best way to promote physical health, weight loss, and performance. Not all Paleo-dieters are CrossFitters, and not all CrossFitters follow a Paleo diet, but the overlap is significant.

But what does all this have to do with local food?

A surprisingly large amount actually. I actually got into local eating through my interest in Paleo, mainly because all the food qualities Paleo looks for are easiest to find in locally grown food. It is for this reason that we are starting to find more and more Paleo and CrossFit types in the local food scene.

I myself am both of those things: Paleo and CrossFit. I began my interest in local food looking for nutritionally dense vegetables and ethically raised meats in order to fuel my addiction to high intensity fitness and martial arts. I don’t believe it is the best diet for everyone, but it is the simplest and has proven itself effective for a range of goals, not the least of which has been consistent and rapid weight loss for many of the people I worked with as a trainer.

Principles of Paleo

So what is Paleo exactly?

It boils down to these simple rules: Eat lots of vegetables, plenty of meat, nuts and seeds, some fruit, little starch, and no sugar.

There are qualifications, and that’s where the local food connection comes in. In particular, meat needs to be as close to the wild ungulates our ancestors would have hunted, aka, grassfed and generally healthy and relaxed. In addition, vegetables are ideally in season and nutrient dense.

Where is the best place to find grassfed meats and in-season fruits and vegetables?

At a farmers market, of course!

Many in the Paleo movement are actively encouraging their peers to bump their devotion to healthy eating up a notch and start frequenting the market instead of the the Whole Foods for their grassfed meats. And we ought to welcome the attention and the support because Paleo-eating, as something you can do outside of a Whole Foods, is a touch more mainstream than local eating. Which means that support from them will help us locavores out a lot (they also like to buy meats, the most expensive local food item–a major boost for the local markets).

Many growing local food businesses are specifically targeting the Paleo community in their area as well, knowing that there is a strong demand for ethically raised, grassfed meat and nutritious veggies. Graze, who we interviewed a few month ago, is a good example, providing meals prepared according to Paleo principles.

What this means is that local food is no longer simply a community devoted to catering to those of us with really specific requirements about where our food comes from. Local has started to develop into its own market/economy/source of food, another tier of quality compared to the supermarkets and Organic. In the eyes of the rest of the population, there is conventional supermarket fare, then there is organic, and then there is local.

Just as a supermarket can cater to people looking for a variety of things in their food, so too can farmers markets provide the nutrition, the taste, the sustainability, and the quality.

Partners in Good Food

Personally, I never thought of local as a health food trend, though it is definitely healthy. To me, it has always been more of a lifestyle, and the community is more concerned with taste, quality, and sustainability than with waist sizes or VO2Max. While Paleo eaters definitely love good food too, the dominant trend is one of dealing with low energy, high weight, or poor performance.

But good food is good food, and it will support vibrant living in any human endeavor.

So we ought to do our best to welcome the Paleo crowd. I like to think of them as our less artsy, less rustic cousins in the larger family of Real-Food lovers. While environmental sustainability may not be their top priority, we can all relate to the need to sustain good health and an active lifestyle.

Of course, for some of us, there is no distinction between quality, taste, sustainability, and personal vibrant health. That’s what made the local connection so effortless for me when I was just starting out. The lines between local, conscientious eating are blurred with those of holistic exercise and love of the land. Every meal is an expression of that connection, just as every workout, every work of art, and every interaction is an expression of the food that enables us to perform at our best, physically, mentally, and spiritually.

If you’re interested in learning more about Paleo, check out this article I wrote for Whole9, a Paleo consultant, urging Paleo dieters to go local in their pursuit of health and fitness.

The food that a region grows often has a big influence on the cuisine of that region, so it’s no surprise that shrimp and gumbo are popular along the Gulf Coast, and Key Lime Pie is a classically Floridian dessert. But what about Chicago Deep Dish pizza and Seattle coffee? Tomatoes don’t grow well in the Midwest, and coffee beans are not partial to the damp Pacific Northwest. At the same time, it would be ridiculous to claim that Seattle isn’t famous for its coffee, or that Chicago deep dish anywhere besides Chicago is half as good as the real thing (I know. After spending college in Chicago, I got addicted to it, and haven’t been able to find anything that compares outside of the Windy City).

Sometimes, what’s locally grown and locally eaten don’t always mesh. It’s always better to eat locally-grown food, but every now and then, we like to sample some local cuisine, even if it’s based on imported ingredients. After all, ingredients are only half of the food equation; the rest is tradition and culture. Cuisine and taste is often as regional as fruits and vegetables. Tomato sauce, so characteristic of Italian cooking, isn’t even made from a plant originally found in Europe, after all.

Just for fun, here’s a simple survey of some regional meals, courtesy of Recipe-Finder.com. Some of them are based on what food is locally available, and some are just local flavor.

Of course, making any of these dishes with locally grown produce and meats would make that much more homegrown, and that much more delicious.

Enjoy!

Photo: frankenstoen on flickr

The most healthful vegetables growing in your backyard could be weeds. Lambsquarters and purslane, described by Michael Pollan as “two of the most nutritious plants in the world,” are common wild greens. They thrive in urban environments, popping up in garden plots and sidewalk cracks from Toronto to Texas. They are vital components of many traditional cuisines from around the world. The people of Crete, some of the healthiest in the world, consume huge quantities of foraged greens. Edible weeds have higher levels of nutrients than most domesticated vegetables that humans have selected for sweetness and durability. Most wild greens produce bitter phytochemical compounds that defend against pests and disease.

Some edible weeds, like lambsquarters (see photo above), are suprisingly mild. This relative of spinach is similar in flavor but has a distinct earthy undertone. Lambsquarters is easily identified by the white powder found on the underside of its goosefoot shaped green leaves. Young, tender lambsquarters plants are about 12 inches tall, but can grow up to 4 feet. The leaves can be eaten raw in salads, but they taste best sauteed in olive oil with onion or garlic. Mature plants produce edible seeds that add a pleasant poppy seed-like crunch to pasta dishes. You can experiment with substituing lambsquarters for more common greens in recipes.

Native to India, purslane (see photo on the right) can also be found all over the world. The plant stays low to the ground, and is commonly found creeping along lawns and sidewalk edges. This fleshy succulent has emerald-colored leaves that add a citrusy crunch to salads, stir fries, and soups. Purslane is particularly nutritious and contains more omega-3 fatty acids than any other vegetable.

As with all wild foods, be absolutely sure you have identified the plant before eating it. Some plants, like poison hemlock, have killed foragers. Also, avoid foraging in areas full of dog droppings or areas next to heavy traffic. After considering the risk and taking the proper precautions, adding wild foods to your diet will reward you with nutrition and variety.

Spaghetti with Lambsquarters, Onion, and Garlic.

This recipe showcases the flavor of wild greens and comes together quickly enough for a perfect weeknight meal. Be sure to shred the greens finely and slice the onion into thin, long pieces so that it mimics the shape of the spaghetti. The anchovies add a savory richness but can be omitted. Makes 4 servings.

Ingredients:

• ¼ cup olive oil
• 1 tablespoon red chili flakes
• 1 yellow onion, cut in half and thinly sliced
• 2 anchovies (optional)
• 2 cloves garlic, chopped
• 5 cups lambsquarters, finely chopped
• juice of half a lemon
• 8 ounces spaghetti

Preparation:

1. Place a pot of water to boil on the stove for the pasta. Warm the olive oil and chili flakes in a skillet and add the onion and some salt to taste. Saute for about 10 minutes on medium heat until the onion is translucent.
2. Add the anchovies to the onions and break them up with a window spoon until they hve dissolved into the vegetable mixture.
3. Add the garlic and cook until lightly browned.
4. Add the greens and sautee over medium heat until wilted add flavor with the lemon juice.
5. Cook the spaghetti in boiling salted water until al dente. Drain the water and add it to the greens. Season with salt and freshly ground paper, and toss well to evenly coat the spaghetti.

According to Taste of Home and their breakdown of state-by-state seasonal produce for the months from December through February, my native state, Montana, is listed simply as: Dormant. This is not surprising, as not much but snow grows and accumulates from November though April. This year, however, is my second winter spent away from Montana in the sunny state of California, and I’m embracing a growing season that lists no less than 60 seasonal produce options for December. 60! Zero to 60 in just a year and a half… not bad.

Sadly, I’ve come to realize more often than not that that so many aren’t taking advantage of this at all. So, that said, I’d like to send out a challenge to my neighbors here, if you are not getting out to the local farmers markets this winter just because the temps are dipping down to the 60s, you should be. You truly have no idea what an incredible blessing it is to have freshly picked produce available at your fingertips all year round. Even now, this spectacular week of December, if you haven’t hit your local farmers market, you’re missing out on everything from fresh apples, pears, squash, broccoli, turnips, oranges, and quite possibly the most amazing tangerines you’ve ever tasted. In fact, if you don’t know where to go, I’ll make it even easier for you: head on over to Farmer Net for a list of southern California farmers markets.

In the spirit of the holidays, and to perhaps give you double the reason to find a market to support, I also thought it would be fun to give some ideas for your Christmas foods and a couple of my top recipes that I’ll certainly be trying out using some of our seasonal produce here. You too, can spice up your holiday season this year with fresh produce that can’t be beat, just see what’s in season where you are and go from there! 

Christmas Eve Appetizers

• Roasted Brussels sprouts
• Toasted walnuts
• Freshly made salsa & pita chips
• Citrus fruit displays with a fruity whip cream dip (grapefruit, tangerines, oranges, mandarins)

Christmas Eve Dinner

• Leek Kale Soup
• Potato Leek Soup
• Roasted Vegetable Pot Pie (rutabaga, parsnip, carrot, etc.)
• Roasted vegetable stew

Christmas Morning Brunch

Orange Rolls

Courtesy of my Mother – these are quite possibly the best thing I’ve ever tasted

Source: thesisterscafe.com via Dawn on Pinterest.

• 1 pkg. dry yeast
• 1/4 cup warm water
• 1 cup warm milk
• 1/2 cup sugar
• 1/2 cup butter or margarine, softened
• 1 tsp salt
• 2 eggs
• 1/4 cup orange juice
• 2 TB grated orange peel
• 5 1/4 to 5 3/4 cups all purpose flour
• 2 TB butter or margarine, melted
• 1/2 cup sugar

Dissolve yeast in water.  Add the milk, sugar, butter, salt, eggs, orange juice and peel and about 3 cups flour.  Beat until smooth.  Add enough of the remaining flour to form a soft dough.  Knead until smooth and elastic.  Place in a greased bowl, turn to grease top, and cover.  Let rise until doubled.  Punch down and roll into a rectangle 36″ x 12-14″.  Brush with melted butter and sprinkle with sugar.  Roll up like cinnamon rolls and cut into 18 pieces about 2″ thick.  Place in two greased 9″ x 9″ square pans, cover, and let rise till doubled.  Bake at 375 till golden brown.  Let cool partly or completely and frost with Orange Frosting.

Frosting 

• 1/4 cup butter (no substitutes)
• 2 TB orange juice concentrate (do not add any water)
• Powdered sugar (as much as needed)

Melt butter, add juice concentrate and stir together.  Add powdered sugar until you have the spreading consistency you want.  It will thicken as it cools so spread it right away on the rolls. These unfrosted rolls freeze well.  Thaw when ready to use, make the frosting, eat and enjoy!

Christmas Dinner Dessert

Poached Organic Christmas Pears in Port Wine Sauce

Courtesy of Organic Authority

Source: google.ca via Elizabeth on Pinterest

• 1 orange, zested and juiced
• 1 lemon, zested and juiced
• 3 cups port
• 2/3 cup sugar
• 2 cinnamon sticks
• 8 Bosc pears
• 1 cup chilled whipping cream
• 2 tablespoons orange liquor or cognac
• 1 tablespoon organic powdered sugar

1. Simmer orange, lemon juice, zest, port, sugar and cinnamon sticks in a heavy large pot until sugar just begins to dissolve.
2. Peel pears with a vegetable peeler or paring knife, leaving stems intact. Cut off a thin slice off the bottom of each pear so the pears can stand upright.
3. Place pears on their sides in the large sauce pan with the port wine sauce and cover and simmer until just tender (30 min.)  Transfer to a dish and allow to cool.
4. Reduce remaining sauce to about 1/2 cup (about 6-8 minutes). Strain into a separate bowl and let cool.  Cover and refrigerate sauce and pears for at least 2 hours and up to 2 days.
5. When you are ready to make the whipping cream chill a large, stainless steel, mixing bowl in the freezer for 10 minutes. Beat cream in bowl until soft peaks form. Add liquor or cognac and sugar and beat until stiff peaks form.
6. When ready to serve, bring pears to room temperature and reheat sauce. Transfer pears to an upright position on individual serving plates or on one large cake platter. Spoon port sauce over pears and serve with a spoonful of whipped cream and sprig of mint for color.

**Remember to use as many organic ingredients as possible for optimal flavor and health benefits.

***

Freelancer Tara Alley is a Montana native who now works and lives in southern California.  She writes full time for Air & Water and branches out into sustainable and local foodie topics every chance she gets.

Photo: Anna Pusack

With all the goals, obligations and tasks we have to complete in our daily lives, keeping true to sustainable lifestyles can be hard. Whether you’ve been committed to living more sustainably for years, or you’re relatively new to the idea, there are always plenty of new tips and tricks to learn that can help make your goals much easier to attain.

Living a sustainable lifestyle doesn’t have to be hard! Sure, sometimes it requires doing more work, but in the end, the investment of time and money is well worth the outcome. Check out these tips for how to stretch your time and money without compromising your lifestyle!

1)      Shop Local, Shop Seasonal: Buying from a local farmers market is a great summer activity. Waking up early, going to the market, catching up with vendors and buying fresh produce is the perfect way to start a day — but can’t happen year-round unless you’ve won the geographical lottery. However, most cities still offer farmer’s markets all year long that offer your state’s signature seasonal items. Buying seasonal items is typically cheaper as well, since they’re more abundant. Find your city’s year-round farmer’s markets, and make the trip, even if you can only do it once a month. Anything you can do to help support your local farmers and vendors throughout the year will make a difference and every effort counts, no matter how small.

2)      Produce Delivery: If your city does not have a year-round seasonal farmer’s market, you might consider grocery delivery. More and more people are realizing the need for fresh produce, and delivery services are popping up that offer fresh produce delivery right to your door. These delivery systems are not always from local and organic farms, so do some research before you buy. Find local produce delivery in your area and support their worthwhile cause! You’ll also save the time and gas you’d spend driving to the market every week.

3)      Grow Your Own Food and Herbs: If you don’t already grow your own food, starting an indoor vegetable or herb garden will give you access to your own fresh produce all year long. If you have an outdoor garden, you can transplant your veggies indoors to keep them alive, unless again, you’ve won the geographical lottery. Even if you can’t do a full veggie garden, fresh herbs are relatively easy to maintain and can add a delicious twist to your daily meals.  

4)      Plan Meals and Snacks: Though it’s a lot of work, planning meals and even snacks in advance can save you a lot of time and money in the long run. You can choose how far in advance you’d like to plan your meals, based on your distance from markets or stores, budget, meal preferences and number of people to feed. Planning in advance and making a list will keep you from spending too much at the store or going in without a clear goal. You can also buy non-perishable items in bulk, which usually results in a cheaper price!

Living sustainably doesn’t have to be expensive or time consuming! You can live the life you want from anywhere with the right amount of knowledge and planning! Spread the word and help conserve our planet.