12 minute read
The Bookworm Sez
One little hole in the ground. ership. Others persevered, and then lost done weeding. That’s all it takes, as big around as your little finger, a pencil eraser, a coffee stirrer. A tiny fissure in the Earth, that’s what you need to grow dinner next week or next winter, flowers for your table, sustenance for your animals or, as in the their land through lack of financial literacy, or problems with banks, the USDA or the Farm Service Administration — the latter which, suggested one farmer, seemed to have been created to make problems. Using a little of this (fiction excerpts, poetry, and quotations), along with a little of that (essays, interviews, first-person tales, and history), author Natalie Baszile gives praise to Black farmers and ranchers, showing that what may seem like a newly-discovered connectedness to the land goes way new book “We Are Each Other’s Harvest” And yet, there were bright spots: like back. It is, in fact, a slice of the past that’s rich as a THE BOOKWORM SEZ By Terri Schlichenmeyer folks a century ago, Black farmers know that sticking together is best for all. They’re speaking up and persevering, in planting and paperwork. Black farmers have learned to think around bigger issues by forming Black-owned co-ops, teaching new farmers, making sure the next generation wants ownership of the business, and ignoring old myths which say women don’t farm. Black farmers are mentoring. They’re redefining the word “farm.” They’re doing what it takes to keep possession of their land because by Natalie Baszile, a tie to your past. Years ago, while taking weekly provisions to an elderly relative, Natalie Baszile learned that the presence of food in a neighborhood (or its lack) could be a racial issue. Shortly afterward, she discovered her ancestors had been involved in farming, long before she was born. That’s not unusual: as we learn in the introduction here, nearly all African Americans today can claim farming is in their genes. fertile field, but also loaded with rocks that crushed many dreams. And yet, while the stories Baszile lets loose need a wider audience today — they can’t be silent anymore — anger at the past isn’t the reason for this book. No, this is much more of a prayer for the Black stewards of the land, and for those who’ve listened to their hearts and stood, one hand filled with dirt and the other with seeds. Whether you are a farmer, know one, or accept the
It’s never been a smooth thing, though. for them, there just isn’t any better way to live. fruits of one’s labor, this book is the perfect meditaOver and over in previous decades, Black farmers paid faithfully each month to buy farms from white landowners, only to ultimately, cruelly be denied ownSo you know where your food comes from. Bonus points if you grew it yourself. Even better, when you read “We Are Each Other’s Harvest” after you’re tion. Lush as a spring morning but sharp as barbed wire, “We Are Each Other’s Harvest” is a book for the well-grounded. v Edible flowers are great additions to any meal
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COOKING WITH KRISTIN, from pg. 7
Hazelnuts
Pre-heat oven to 350 degrees. Spread the hazelnuts in a single layer on a baking sheet. Bake for 10 – 14 minutes. In about 5 – 7 minutes stir the nuts, so they toast evenly while also checking on the progress. When hazelnuts are cool, put them in the center of a towel and pull corners of the towel together and roll hazelnuts around with some force till skins come loose. A small amount of skin will remain on the nuts and that is fine. When cool grind them in a food processor until fairly fine. Vinaigrette
While the nuts are toasting, make the vinaigrette.
In the bowl of a blender or food processor, add the hibiscus vinegar, mustard, maple syrup, salt and pepper. Turn on the blender/food processor and slowly add the oil. (Or, add ingredients to a bowl and puree using an immersion blender.) Mince the shallot and garlic and whisk them into the vinaigrette. Set aside. Salad
Add the mixed greens, edible flowers, basil, dill and mint to a large bowl and toss. Add the green onions, blueberries and tomatoes to the bowl. Crumble the cheese with a fork and add to the bowl or onto individual salads. Add nuts and dressing to individual salads.
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Bring some pizazz to chocolate bark by adding edible flowers to the mix. Prettiest Chocolate Bark
Line a baking tray with wax or parchment paper. Melt the chocolate chips according to package directions and pour onto the tray. Spread evenly (you will fill only about three-quarters of the tray). Sprinkle with edible flowers, or gently place the flowers on the chocolate for more precision. Let the chocolate set in the fridge and break into pieces.
TIP: For more precise cuts around the flowers, let the chocolate set well enough to score with a knife (about 15 minutes in the fridge). Let fully set and break apart where scored. n
If you’ve never had a deep fried zucchini flower, boy are you missing out. This is a lightly breaded taste treat. Deep Fried Zucchini Flowers
bonappetit.com vegetable oil (for frying) 1 1/4 cups all-purpose flour 1 teaspoon kosher salt 12 ounces chilled Pilsner, lager-style beer, or club soda zucchini blossoms (stamens removed; about 2 dozen) sea salt
In a large pot, heat about 2 inches of oil over medium heat until a deep-fry thermometer reads 350 degrees. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome — don’t over whisk or you’ll deflate the batter). One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot. n
Not only do these candied flowers taste sweet, they look pretty sweet as well. Candied Edible Flowers
thespruceeats.com 1 to 2 cups edible flowers 1 egg white (at room temperature) 1 teaspoon water 1/2 cup superfine sugar
Gather the ingredients. Add the water to the egg white and whisk it gently with a fork or small whisk just until a few bubbles appear. Working with one flower at a time, dip the paintbrush in the beaten egg white and gently paint all the petals on the front of the flower. Turn the flower over and paint the back of the petals as well. It’s important that all the surfaces be covered so that the flowers are properly preserved. Hold the flower over the bowl of superfine sugar and sprinkle the top with a thin, even layer of sugar. Turn the flower over and sprinkle the bottom with sugar as well. If there are large clumps of sugar anywhere, dust it off gently so that only a thin, even layer of sugar remains on the flower. Place the flower on a wire drying rack to dry completely. Smooth the petals out and arrange it how you would like. (Once it is dry it can no longer be moved, so take the time now to get it to look its best.) Repeat the process of brushing the flowers with egg white, covering them with sugar, and arranging them on the drying rack until all of the flowers have been candied. Allow the flowers to sit at room temperature until they are completely dry. Depending on the humidity in your house, this can take anywhere from 4 to 24 hours or longer. When they are finished the petals will be stiff.
Remember flowers aren’t just for gardens, they’re a great addition to any meal. Add some flare to your plate tonight with edible flowers.
Kristin Kveno scours the internet, pours over old family recipes and searches everywhere in between to find interesting food ideas for feeding your crew. Do you have a recipe you want to share? You can reach Kristin at kkveno@thelandonline.com. v
By TIM KING
The Land Correspondent KUTZTOWN, Penn. — Rodale Institute, which is headquartered on its 70-year-old, 333-acre research and education farm near here, has opened its Organic Crop Consulting Services based at its Rodale Institute Midwest Organic Center near Dr. Andrew Smith Marion Iowa. The Land talked to Dr. Andrew Smith, Rodale’s chief scientist and chief operating officer, about Rodale’s expanded services in Iowa and about organic and regenerative agriculture in general. Smith is a former organic farmer and Peace Corps volunteer.
The Land: Can you tell me about the Rodale Institute? Smith: We are a nonprofit research and education institution, in operation since 1947, headquartered on our farm near Kutztown Pennsylvania. We also operate six other sites in Pennsylvania, Iowa, Georgia and California.
Rodale Institute aims to grow the regenerative organic movement through research, farmer training, and consumer education. On our sites, we operate long-term research trials comparing organic and conventional methods, train beginning farmers, and hold educational workshops.
The Land: Rodale is expanding its presence in the Midwest — especially in Iowa and Minnesota. Why is that? Smith: At Rodale Institute, we’ve been researching organic methods for over 70 years. Our flagship research trial, the Farming Systems Trial, is in its 40th year, making it the longest running side-by-side comparison of organic and conventional grain cropping systems in North America. We’ve established ourselves as an authority and a resource on regenerative organic agriculture. However, most of our research has been conducted in eastern Pennsylvania.
Obviously, a farmer in California or Iowa does not have the same experience as a farmer in Pennsylvania. We realized that if we want to achieve our goal of increasing organic acres, we need to regionalize not only our research, but our resources. In 2016, Iowa was the fifth in the nation for the number of organic farms. Even though organic was clearly on the minds of farmers, there was a lack of widespread access to specific, regionalized research and training in regenerative organic agriculture in Iowa.
In addition to providing regionally relevant research and education, part of our goal in setting up the Rodale Institute Midwest Organic Center was to expand the capacity of our organic crop consulting services. We started this program in 2019 to provide one-on-one mentorship and to help navigate the process for farmers looking to transition their farms to certified organic.
Currently, all Rodale consulting services are free to farmers due to support from the State of Pennsylvania, OXO, Cargill, and other private funders.
The Land: You use organic, regenerative and regenerative organic in your answers. Are they all the same? Smith: Organic is defined and regulated by the U.S. Department of Agriculture, while regenerative’s definition is not currently regulated.
The national organic program has a minimum set of standards which farmers must comply with in order to be certified organic. From the farm perspective, these standards are mostly based on land management and elimination of toxic pesticides and other inputs. While compliance with these standards usually leads to improved soil health and biodiver-
Register for Crop Scouting by July 1
AMES, Iowa — The 11th annual Crop Scouting Competition for Iowa Youth will be held July 26 at the Field Extension Education Laboratory in Boone, Iowa, at 1928 240th St. The in-person event is presented by the Iowa State University Extension and Outreach Integrated Pest Management program.
Iowa middle school and high school students completing grades 7-12 are invited to put their crop scouting skills to the test against other Iowa youth teams across the state. Teams of two to five youth work with an adult team leader to prepare for the competition by learning about crop scouting, pest management and the responsible use of pesticides. At the competition, youth teams work together to answer questions and demonstrate field skills for station judges.
Teams’ crop knowledge will be tested at topic-specific field stations run by ISU Extension and Outreach faculty and staff and other industry professionals, giving youth the opportunity to work next to and learn from experts. Potential topics include crop diseases, insects, disorders, weed identification, herbicide injury, crop growth stages, degree day computation, and sprayer calibration and sprayer issues.
The top four teams, based on points accrued from the field stations and exam, are eligible to win cash prizes.
The 2021 competition will be in-person and all activities will be outside. Appropriate safety measures for preventing the spread of Covid-19 will be used.
For more information, resources, and to register a team, visit www.ipm.iastate.edu/crop-scouting-competition-iowa-youth-2021. If you have questions, contact Maya Hayslett at hayslett@iastate.edu.
This article was submitted by Iowa State University Extension and Outreach. v sity, it’s not required for certification. Also, the national organic standards do have some requirements for livestock; but they are mostly silent on animal welfare and social fairness issues such as how employees are treated.
Regenerative organic certification, a new certification created by the Regenerative Organic Alliance, includes these two components.
Here’s how it works. Regenerative agriculture is a form of agriculture which is based on continuous improvement and leads to restoration and regeneration of the health of the land, people, populations, communities, countries and the world. It is more than an environmental ethic and it is more than carbon sequestration.
For example, we can remove carbon from the atmosphere and put it in the soil in a number of ways. Some ways use toxic chemicals, pollute the environment, and make people sick. This can’t be called regenerative. Therefore, at Rodale Institute we always use the words regenerative and organic together.
Regenerative organic goes above and beyond the organic label. While organic prohibits synthetic chemicals and GMOs, regenerative organic adds two more qualifications: animal welfare and social fairness. That means we want to farm in a way that protects the planet, keeps animals free from harm, and ensures that the people planting, picking and processing our food are treated fairly.
The Regenerative Organic certification includes two other components to ensure continuous improvement. One is a soil health test submitted with a farm system plan to measure soil improvement over time. There is a scale starting from bronze, moving to silver and ultimately gold. A farm must show improvement over time and move from bronze to silver or they will lose their Regenerative Organic Certification. This encourages and incentivizes farmers to farm in
