The 2016 Winter Newsletter is here, featuring news about us, including our Annual meeting this Wednesday at 6:00pm, and many local-food related articles. We hope you enjoy!
|BCFA hosts annual meeting
Wednesday, January 6, 2016, 6:00pm
George School Meetinghouse
1690 Langhorne-Newtown Rd.
Newtown, PA 18940
BCFA will open the new year with its annual meeting on the first Wednesday in January.
The meeting features our traditional potluck dinner and a local foods cooking demonstration with popular chef, educator, food writer and farm-to-table advocate Ian Knauer.
Ian hosts the PBS series, The Farm, which tracks wholesome ingredients from their beginnings to the dinner table.
He published his cookbook, The Farm â€“ Rustic Recipes for a Year of Incredible Food, in 2012â€”itâ€™s available from his website at IanKnauer.com.
Ianâ€™s The Farm Cooking School at Tullamore Farm in Stockton, N.J., teaches food prep from â€œbutchery to baking, cheese-making to preservingâ€”and everything in between.â€ And when he is not cooking in the kitchen, Ian is hunting, fishing and foraging for his meals.
Join us at 6:00pm to break bread potluck-style. Weâ€™ll hold a short business meeting at 6:40 over dessert, and Ianâ€™s cooking demo begins at 7:00.
Please bring a main, side, dessert or beverages to share. We encourage locally sourced ingredients.
There is no charge for this event, but of course donations are greatly appreciated.
BCFA revises membership model
The BCFA Board has streamlined its membership structure and adopted a supporting membership model. Join BCFA or renew for just $30 a year and help fund our operations.
This change provides regular funds so we can develop and maintain our website, communications and other administrative and foundational operations.
It also allows us to put our efforts towards continuing to deliver educational programs and advocating for consumers, farmers and other producers.
Thank you for your continued support.
Wrightstown Farmers Market News â€“ Winter Market
Our Winter Market is the 2nd and 4th Saturdays of every month, December to April, from 10â€“11am.
Each market day features a wide variety of local vegetables, meats, dairy products and many of your favorite
vendors from the regular season.
eport showed that 42,000 schools spent $600 million on local food (2013-2014).
The biggest take-away from this study is that, â€œthe schools reported that when they served local food, their kids ate more healthful meals and threw less food in the trashâ€ (Charles).
A Farm-to-School program encourages children to show interested in food and where it comes from, eat more, and try new, healthy food. It also helps to create a connection to food by creating a story.
The kids involved in the program know where the food they are eating comes from, often times itâ€™s from a farm just down the road.
Organizers found that buying local, on average does not cost more money, but it does take more time for p
lanning and coordination. Despite this there is a lot of potential in this program.
Local food makes up less than 20% of the average school meal and less than half of the school districts in this study have a local food program.
Farm Spotlight: Hershberger Heritage Farm
Hershberger Heritage Farm, located in Sellersville, is the only Certified Organic livestock farm in Bucks County. The farm owners, Nathan and Shelah Layton are devoted 4th generation farmers.
HHFâ€™s organic farming practices include rotational grazing and non-GMO feed for their pastured poultry. The farm also has an environmentally friendly, light, and mobile infrastructure.
It is important to the owners of Hershberger Heritage Farm to produce the highest quality products while respecting the land.
You can find Hershberger Heritage Farmâ€™s products at Doylestown Food Market, Kimberton Whole Foods, Earth Foods, and Perkasie Farmers Market.
The Farm is offering an 8-12 week winter CSA featuring its pasture-raised meats beginning in January/February. The share will include chicken, turkey, pork, and other items like soap, kombucha, and bone broth.
Contact email@example.com or 215-500-7301 for more information.
Six reasons to eat a local, sustainable diet
- Local, sustainable foods taste better because their shorter travel to your table means they can be harvested at their peak ripeness and flavor.
- Sustainable produce is grown with fewer pesticidesâ€”so fewer toxic chemicals in your food and in your environment.
- Sustainable meat is raised with no hormones and no unnecessary antibiotics.
- Sustainable foods are not genetically engineered, which studies have shown can be detrimental to our bodies and our environment.
- Sustainable farming supports the local economy, keeping dollars spent here in your own community.
- Sustainable farming produces less waste from crops and production than conventional farming practices.
For tips on how to eat locally and sustainably click here.
Dining Out & Eating Local
When chefs source from local farms, the quality, freshness and taste of their ingredients are superior because there is less transport time and handling.
Chefs who focus on local ingredients often base their menus around what farmers are harvesting that week, making the relationship between buyer and supplier more direct and symbiotic.
A quick way to determine if a restaurant uses local items (besides simply asking) is to take a look at the menu.
Does the restaurant always offer the same items year round? Or is the menu changing with the seasons and the produce availability? The latter hints at a more sustainable, and possibly locally sourced, menu.
A few of the Bucks County restaurants that source locally:
Whatâ€™s in season?
The cold winter can bring thoughts of barrenness and the frozen ground, but many of our farms are still growing delicious produce this season.
Some of the local foods that are available include apples, beets, broccoli, cabbage, carrots, cauliflower, mushrooms, potatoes, and turnips. Locally produced meats, cheeses, breads, and pastured eggs are also available.
You can find fresh local produce at the Wrightstown Winter Farmers Market, the Doylestown Food Market, and even some CSAs are still going strong, like the Roots to River Winter CSA.
Your local-food-cooking in the winter will involve cleaning the earthy root vegetables with the dirt still clinging to them, peeling and chopping, then filling your home with the warming scents of stews and soups.
Love your nog: festive eggnog recipe
1 egg, beaten
1-2 tablespoons sugar
1 cup chilled milk
Â¼ teaspoon vanilla
1/8 teaspoon rum flavoring or splash of rum
Wish egg and sugar together. Blend in milk and vanilla. Serve cold in a tall glass. Sprinkle with nutmeg. Serve immediately. Makes one serving.
In haste one evening while making dinner
I threw away a potato that was spoiled
on one end. The rest was redeemable.
In the yellow garbage pail
it became the consort of coffee grounds,
banana skins, carrot peelings.
I pitched it onto the compost,
where steaming scraps and leaves
return, like bodies over time, to earth.
When I flipped the fetid layers with a hay
fork to air the pile, the potato turned up
unfailingly, as if to revile meâ€”
looking plumper, firmer, resurrected
instead of disassembling. It seemed to grow
until it might have made shepherdâ€™s pie
for a whole hamlet, people who pass the day
dropping trees, pumping gas, pinning
hand-me-down baby clothes on the line.
Wishing you a safe, joyful and nutritious new year with those you love! From all of us at Bucks County Foodshed Alliance!