Month: September 2011

Farm Crawl 2011

Sunday, October 2nd from 11:00 am – 5:00pm 


Eight independent family farm operations, all within an easy drive of each other in south-central Iowa, are jointly hosting open houses. Enjoy a leisurely autumn day “crawling” from farm to farm (Okay, you don’t actually crawl, you drive yourself between farms).

Come visit south Marion County/north Lucas County (one hour south of Des Moines) to see each of our individual operations.   Tour the farms, visit the animals, meet the farmers, sample the goodies, purchase locally grown & produced products,  and have lots of fun in the beautiful Iowa countryside!  Visit special guest vendors at some of the farms.   FREE admission onto all of the farms (there is a charge to enter the corn-maze at Dan-D Farm).

NO PETS – for the safety of our farm animals and guests, please leave your animals at home.

New IFC Location in Merle Hay Mall

One Week Delay for Next Two Distributions

Revised Distribution
Updated Distribution Dates

We have been fortunate to have Merle Hay Mall as a partner since we launched in November 2008. We pay utilities and maintenance costs, but they provide us with space free of charge. Someone now wants to rent the space, so the mall has offered us another.

The new location is a portion of the public library that had been located towards the south end of the main north-south hallway that has Sears on the north end and Target on the south. The library’s new building is finished, so they have moved.

One issue is that we are licensed by the Iowa Department of Inspections and Appeals, and so we need to get this new space licensed. We have submitted the application, but there will be some work involved. For example, we need to replace some ceiling panels and cover some light fixtures. But the move is potentially a good thing because we’ll have more space, and our adding of more drop off sites makes having more space a nice benefit.

To give us time to get ready, we are going to delay the next two distributions cycles by one week. This means that instead the cart open on tomorrow, it will open a week from Tuesday (Oct. 4th). It will close the following Saturday (Oct. 8th) with delivery of ordered product happening on Thursday, Oct. 13th. The subsequent cycle will also be delayed one week (cart opens on Oct. 18th, closes on Oct. 22nd, with delivery on Oct. 27th), and then in November we go to our normal once-a-month cycle.

We apologize for any inconvenience this change may cause.

We could also use some help with moving our equipment. We’ll let you know when that will happen.

Thanks. Don’t hesitate to reply if you have any questions or comments.

Gary Huber
IFC General Manager

Annual Conference: Agriculture for Life

Annual_Conference_2011_logo
November 3, 2011

9:00 A.M. – 5:00 P.M. (REGISTRATION BEGINS AT 8:00 A.M.)
PARENTS HALL, OLMSTED CENTER, DRAKE UNIVERSITY
2875 UNIVERSITY AVENUE, DES MOINES, IOWA

Author of Diet for a Small Planet, Frances Moore Lappé, has traveled the world learning and sharing what she has learned about food and empowering people and communities. Be inspired by Lappé and others working to mend unintended, negative consequences of industrial agriculture on our land, water and air. Learn how you can help support a new Agriculture for Life in Iowa.

 

Frances_Moore_LappeKEYNOTE BY FRANCES MOORE LAPPE’

Eco Mind: Changing the Way we Think to Create the World We Want

Frances Moore LappĂ©’s extraordinary best selling book, Diet for a Small Planet, taught America the social and personal significance of a new way of eating. Moore LappĂ© will focus her conference lecture on concepts from her new book to be released in October. The highly anticipated EcoMind: Changing the Way We Think to Create the World We Want—described by Jane Goodall as “powerful and inspiring”–has been selected as one of Publishers Weekly’s top ten science books for Fall 2011.

Using food-related examples, Moore Lappé will argue that finding our power to make change requires a shift in one’s mental map from one focused on things to focusing on relationships of power. It means a shift from a frame of deficits to a frame of possibility. Lappé dismantles seven common “thought traps”—from limits to growth to the failings of democracy— that belie what we now know about nature, including our own, and offers contrasting “thought leaps” that reveal our hidden power.

Other conference speakers will build on Moore Lappé’s inspiration to reveal ways that Iowans are working to mend the unintended, negative consequences of industrial agriculture on our planet’s natural resources and how Iowans can help create “Agriculture for Life.”

Ricardo-Salvador

 

RICARDO SALVADOR

Iowa Fields and Food Policy: Good Intentions and Unintended Consequences

Ricardo Salvador will provide a historical overview of farming in Iowa and U.S. food policy—intentions, successes, and unintended negative effects on Iowa’s people, communities and our natural resources.

Dr. Ricardo J. Salvador is a program officer at the W.K. Kellogg Foundation of Battle Creek, Michigan. Ricardo’s primary activities involve co-leading the place based work in New Mexico and the Foundation’s Food & Community Program, a change strategy to support transformation of the U.S. food system into one that provides “Good Food,” that which is healthy, green, fair and affordable for vulnerable communities and their children. In addition, he partners with colleagues to create and support programs that address the connections of food with health, environment, economic development, sovereignty and social justice. Prior to joining the Foundation in 2007, Ricardo was on the Agronomy faculty at Iowa State University (1988 – 2006), where he taught and conducted research in cropping systems and sustainable agriculture. READ MORE HERE.

 

SEE RIGHT SIDEBAR FOR REGISTRATION AND MORE INFORMATION

 

Members Meeting Begins at 7:30 a.m., November 3

PLAN TO COME EARLY TO LEARN ABOUT OUR WORK AND SHARE YOUR IDEAS

ONCE INSIDE THE OLMSTED CENTER, LOOK FOR DIRECTIONS TO THE MEETING ROOM

If you’ve registered for our conference, you’re a member of the Iowa Environmental Council! This annual meeting gives members an opportunity to meet our board members and to share their ideas for future directions of the Council. We hope you’ll join us for coffee and conversation.

 

Food images donated by Iowa photographer Diann Evans.

Not your mama’s liver….

I love liver and onions, unfortunately, my husband does not.  I don’t make this dish very often, but do try to order it whenever it appears on a menu.

Until the other night.  It was my weekend to celebrate 47 years on earth and I decided I was going to have one of my favorite dishes.  This dish turned out so good my husband even asked if we could have it again sometime.

The liver was purchased from Ebersole Cattle Company, they have some of the best beef I’ve ever tasted.  Plus Shanen is just a cool lady, she’s petite, like me!

If you have shied away from liver because of a bad experience, do give this a try.  It was tender and sweet, and the leftovers were pretty darn good the next day!

To prepare the liver, I rinsed it very well, trimmed any tough pieces(saved them for the dog), sliced it thin then soaked for bit in milk.  I let the liver soak while I prepared the onions and the rice.

1 lb beef liver
2 Vidalia onions, or cippolini or any sweet yellow onion
2 tsp sugar
milk
salt (I used Sylvia’s Soulful Seasoning)
pepper
1/2 c flour
butter
lard or cooking oil
1/3 c water

Rinse, trim and slice the liver, soak in milk while you prepare the onions.

Slice the onions in half, then into very thin slices.  Melt a few tablespoons of butter in a pan and add onions.  When onions are limp, sprinkle with sugar and cook until they caramelize.

Drain liver well, salt and pepper, then toss liberally with flour until each piece is coated.  Remove onions when caramelized, and in same pan,  melt a few more tablespoons of butter and a tablespoon or two of lard, or use cooking oil over med heat.  When oil butter mixture is hot, add liver, cook until browned on one side then turn,  only turn once.  Return onions to pan with liver, when liver is just cooked, add water and let cook and bubble until a gravy forms.

Serve over steamed rice.

Not your mama’s liver….
Recipe Type: Main
Author: Merry Aman
If you have shied away from liver because of a bad experience, do give this a try. It was tender and sweet, and the leftovers were pretty darn good the next day! To prepare the liver, I rinsed it very well, trimmed any tough pieces(saved them for the dog), sliced it thin then soaked for bit in milk. I let the liver soak while I prepared the onions and the rice.
Ingredients
  • 1 lb beef liver
  • 2 Vidalia onions, or cippolini or any sweet yellow onion
  • 2 tsp sugar
  • milk
  • salt (I used Sylvia’s Soulful Seasoning)
  • pepper
  • 1/2 c flour
  • butter
  • lard or cooking oil
  • 1/3 c water
Instructions
  1. Rinse, trim and slice the liver, soak in milk while you prepare the onions.
  2. Slice the onions in half, then into very thin slices. Melt a few tablespoons of butter in a pan and add onions. When onions are limp, sprinkle with sugar and cook until they caramelize.
  3. Drain liver well, salt and pepper, then toss liberally with flour until each piece is coated. Remove onions when caramelized, and in same pan, melt a few more tablespoons of butter and a tablespoon or two of lard, or use cooking oil over med heat. When oil butter mixture is hot, add liver, cook until browned on one side then turn, only turn once. Return onions to pan with liver, when liver is just cooked, add water and let cook and bubble until a gravy forms.
  4. Serve over steamed rice.

 

WFAN Home-Canning Field Day

Women, Food & Agriculture Network

1 to 4 p.m.
Saturday, September 17th,
near Harlan, Iowa

RSVP or Ask Questions by
Wednesday, Sept. 14

Lynn Heuss,
515.201.9450

OR

Ellen Walsh-Rosmann,
712.579.1933

 

It’s harvest season, and the number of people raising their own gardens and planning to preserve some of their fruits and vegetables is on the rise. Women who are new to canning and freezing, or want to brush up on their skills, are invited to join farmers Ellen Walsh Rosmann and Maria Rosmann at Rosmann Family Farms 1222 Ironwood Rd., Harlan, IA, on Saturday, Sept. 17 from 1 – 4 p.m. for Women, Food and Agriculture Network’s home-canning field day.

Bring your own fruits and vegetables to process for canning or freezing, or learn by helping others with theirs. Learn in a fun, informal environment with experienced canners on hand. To RSVP or to learn more about the event, call Ellen by Wednesday, Sept. 14, at 712-579-1933.

“Canning are freezing are skills that can provide families with healthful, nutritious choices year round,” says Leigh Adcock, executive director of WFAN.  “We are excited to sponsor this event and hope many in the central Iowa region will take advantage of the knowledge of Ellen, Maria and other food preservation experts who will be on hand.”

Women, Food and Agriculture Network is a non-profit, educational organization formed in 1997 to provide networking, information and leadership development opportunities to women involved in all aspects of sustainable agriculture. Learn more at www.wfan.org, or by calling 515-460-2477.

Dill Dressing

Dill Dressing
Recipe Type: Condiment
Author: Sheree Clark
Serves: 1 cup
Yield: one cup Equipment: Blender
Ingredients
  • 1 cup cashews, soaked rinsed and drained
  • 1/2 cup water
  • 3 tablespoons apple cider vinegar
  • 2 teaspoons dried mustard
  • 2 teaspoons lemon juice
  • 1 teaspoon garlic
  • 1-1/2 tablespoons fresh dill, chopped
  • salt and pepper, to taste
Instructions
  1. Place all ingredients except dill in high-speed blender. Blend until smooth. Pulse in dill until combined.
Notes

© 2011 Sheree Clark | Fork in the Road | www.fork-road.com