Campaigns

FDA to detain food shipments from China Associated Press (Nov. 12, 2008)

Federal health officials on Thursday slapped a sweeping detention order on dozens of imported food products from China, from snacks and drinks to chocolates and candies.

Gene-altered animals and food safety Boston Globe (Nov. 10, 2008)

Largely unnoticed due to the mayhem of the markets and the presidential race, the FDA recently proposed rules that would allow, for the first time, the marketing of foods from genetically engineered farm animals as well.

What’s so great about local food? Lots!

Fresh, local fruits and vegetables may retain more nutrients than produce shipped hundreds of miles. And local food can help cut back on climate-changing carbon dioxide emissions, and help protect air, water and soil quality.

Chard Gratin from "The Art of Simple Food" by Alice Waters

Local and/or Organic Ingredient: Chard

Makes 4 servings

Wash and stem: 1 1/2 bunches chard
Save half the stems and slice them thinly. Cook for about 2 minutes, in: 2 quarts boiling salted water
Add the chard leaves and cook until tender, about 3 minutes. Drain and cool. Gently squeeze out the excess liquid from the stems and leaves and coarsely chop them.
Prepare: 1 cup breadcrumbs
Toss with: 2 teaspoons butter, melted
Toast on a baking sheet in a 350°F oven, stirring now and then, until lightly brown, about 10 minutes.
Melt over medium heat in a heavy-bottomed pan: 1 1/2 tablespoons butter
Add: 1 onion, diced
Cook over medium heat, until translucent, about 5 minutes. Stir in the chard and: 1 teaspoon salt
Cook for 3 minutes. Sprinkle over: 2 teaspoons flour
Stir well and add: 1/2 cup milk
A little freshly grated nutmeg
Cook for 5 minutes, stirring occasionally. Add more milk if the mixture gets too thick. The chard should be moist but not floating in liquid. Taste and add salt if needed.
Butter a small baking dish. Spread the chard mixture evenly in the dish and dot with: 2 teaspoons butter
Sprinkle the breadcrumbs evenly over the top. Bake in a 350°F oven until the gratin is golden and bubbling, 20 to 30 minutes.

Sauteed Brussels Sprouts With Lemon And Pistachios by Dan Barber

Local and/or Organic Ingredient: Brussels Sprouts

Makes 4 to 6 servings

3 tablespoons grapeseed oil
1 tablespoon minced shallot
12 large brussels sprouts (about 1 1/2 pounds), trimmed, leaves
separated from cores (about 8 cups), cores discarded
3/4 cup shelled unsalted natural pistachios
2 tablespoons fresh lemon juice

Heat oil in large nonstick skillet over medium-high heat. Add shallot
and stir 20 seconds. Add Brussels sprout leaves and pistachios, and
sauté until leaves begin to soften but are still bright green, about 3
minutes. Drizzle lemon juice over. Season to taste with salt and
pepper. Transfer to bowl and serve.

Scapece di Zucca Courtesy of Mario Batali Holiday Food (Clarkson Potter 2000)

Local and/or Organic Ingredient: Marinated Butternut Squash

This marinated squash dish is a lot more than the sum of its ingredients - both in flavor and presentation. You can make the entire dish in the morning, just make sure to add the mint at the last minute.

As with most Italian vegetable dishes, drizzling a nice amount of extra virgin olive oil with add wonderful richness to this already mouth-watering dish.

2 medium butternut squash, skin on, seeded and cut crosswise into 1-inch slices
Kosher salt and freshly ground black pepper
1/2 cup extra virgin olive oil
1/2 medium red onion, sliced paper thin
1/2 teaspoon hot red pepper flakes
1 tablespoon dried oregano
1 garlic clove, sliced paper thin
1/4 cup fresh mint leaves
1/4 cup red wine vinegar

Serves 8 to 12

1. Preheat oven to 450F
2. Season the squash with salt and pepper, drizzle with 1/4 cup of the olive oil and arrange in a single layer on a cookie sheet or two. Roast until just tender, 18 to 20 minutes.
3. Meanwhile, stir together the remaining 1/4 cup of the oil, the vinegar, onion, pepper flakes, oregano, and garlic and season with salt and pepper.
4. When the squash is cooled, immediately transfer to a dish ad pour the marinade over them. Allow to cool in the marinade for at least 20 minutes. This dish can be made up to 6 hours in advance but should not be refrigerated. Sprinkle with the mint just before serving at room temperature.

CU backs USDA rule that bans downer cows from slaughter

Proposed rule will close loophole so “downer cows” will be condemned and not allowed into the human food supply

September 29, 2008

Submitted by
Michael Hansen, PhD
Senior Scientist

Summary

Consumers Union(1) (CU) welcomes the opportunity to comment on USDA’s Proposed rule on requirements for the disposition of cattle that become non-ambulatory disabled following ante-mortem inspection. CU believes that “non-ambulatory disabled” cattle (aka “downer cows”) should never be allowed into the human food chain, in large part due to the potential food safety risk such animals pose. Thus, CU strongly supports this proposed rule as it will close a loophole in USDA regulation so that all “non-ambulatory disabled” cattle (aka “downer cows”) will be condemned and not allowed into the human food supply, regardless of when they become downer cows.

In January, 2004, USDA’s interim Final rule, “Prohibition of the Use of Specified Risk Materials for Human Food and Requirements for the Disposition of Non-Ambulatory Disabled Cattle” (69 FR 1862, January 12, 2004), USDA/FSIS clearly prohibited the slaughter of downer cows for human food under any circumstance. The USDA took this strong action less than 1 month after the announcement on December 23, 2003 of the first US case of mad cow disease. USDA took this action because they recognized, in part, that downers cows are at increased risk of mad cow disease. CU strongly supported USDA taking this action and have supported bills, such as the 2004 Downed Animal Protection Act, which would ban use of downed animals for human food(2).

However, when FSIS published the final rule, “Prohibition of the Use of Specified Risk Materials for Human Food and Requirements for the Disposition of Non-Ambulatory Disabled Cattle; Prohibition of the Use of Certain Stunning Devices Used to Immobilize Cattle During Slaughter” (72 FR 38700), some four and a half years later on July 13, 2007, a loophole on the absolute prohibition of use of downer cows for human food had materialized. In this final rule (72 FR 38700), USDA allowed FSIS personnel to determine, on a case-by-case basis, what to do with cattle that passed ante-mortem inspection but then became “downer cows” (e.g. become non-ambulatory disabled cattle) prior to slaughter. If FSIS public health veterinarians determined that these cows, which passed ante-mortem inspection, became downers due to an acute injury, such as a broken leg or severed tendon, then such cows could be labeled “US Suspect” and can go to slaughter, under the thinking that such animals do not pose a food safety risk. The final rule also stipulated that “US Suspect” animals had to be tracked through the slaughter process and reinspected to insure that the animal became a downer due to an acute injury.

The scandal over the treatment of downers cows at Hallmark/Westland Meat Packing Company early this year, which lead to the largest meat recall in history, shows the problem when there is not a clear line saying that no downer cows will be permitted into the human food supply. When there is not a clear line prohibition, establishments may be tempted to present weakened cattle for slaughter in the hope that such cattle will remain ambulatory long enough to be slaughtered.

In addition, another benefit of having a clear prohibition on use of all downer cows for human food, regardless of why the cow became a downer, is that USDA inspection personnel do not have to spend any time determining if a given animal deserves the “US Suspect” label nor reinspecting such “US Suspects” after slaughter. Thus, USDA inspection personnel can spend more time on other inspection activities.

In sum, CU supports deletion of the “US Suspect” category of cattle so that there is a clear ban on all downer cows being slaughtered for human food. Thus, we support USDA’s removal of the provision in 9 CFR 309.3(e) that allows for case-by-case disposition of cattle that become non-ambulatory disabled after ante-mortem inspection. In addition, we also support USDA’s proposal to modify 9 CFR 309.3(e) so that establishments are required to notify FSIS inspection personnel when cattle become downers after ante-mortem inspection. If slaughterhouses are required to notify USDA if cattle become downers after ante-mortem inspection, this should reduce the chance that such slaughterhouses might try to send these animals to slaughter. We note that Hallmark/Westland Meat Packing Company did not always notify FSIS inspection personnel when animals that passed ante mortem inspection subsequently became downers prior to slaughter, and so these animals were not reinspected.

We urge USDA to finalize this proposed rule so that all downer cows are banned from being used for human food. Taking this action will improve the safety of US meat.

____________________

1. Consumers Union, publisher of Consumer Reports, is an expert, independent nonprofit organization whose mission is to work for a fair, just, and safe marketplace for all consumers and to empower consumers to protect themselves. To achieve this mission, we test, inform, and protect. To maintain our independence and impartiality, Consumers Union accepts no outside advertising, no free test samples, and has no agenda other than the interests of consumers. Consumers Union supports itself through the sale of our information products and services, individual contributions, and a few noncommercial grants. Some 4.5 million people subscribe to Consumer Reports, with another 2.5 million subscribing online.

2. http://www.consumersunion.org/pub/core_food_safety/000764.html

FDA Faulted for Stance on Chemical in Plastics Washington Post (October 31, 2008)

A U.S. Food and Drug Administration advisory panel agreed Friday that the agency had erred in August when it said that a chemical widely used in baby bottles and other plastic packaging for foods and beverages posed no health risks.

FDA scientists to reconsider overlooked BPA studies Milwaukee Journal Sentinel (October 30, 2008)

Scientists for the Food and Drug Administration said Wednesday that they would go back and consider studies that they previously ignored to determine if bisphenol A is safe in baby bottles and other products, which could take years.

Melamine tainted eggs discovered in China New York Times(October 27, 2008)

Hong Kong food inspectors have found eggs imported from northeast China to be contaminated with high levels of melamine, the toxic industrial additive at the heart of an adulteration scandal in Chinese milk products.

The FDA and Engineered Food New York Times (Oct. 12, 2008)

The F.D.A. proposal has one glaring defect: there is no requirement to label food that comes from genetically engineered animals. Surveys clearly show that the vast majority of Americans want genetically engineered animals to be labeled as such.

Plastics industry behind FDA research on bisphenol A, study finds Milwaukee Journal Sentinel (October 23, 2008)

A government report claiming that bisphenol A is safe was written largely by the plastics industry and others with a financial stake in the controversial chemical, the Journal Sentinel found.

Chinese candy sold in U.S. has harmful chemical USA Today (Sept. 24, 2008)

New Zealand says one of China's most popular candies — a kind frequently sold at Asian markets in the United States — contains dangerous levels of the industrial chemical melamine.

Abe Pie by Melzein of Housten, PR

Local and/or Organic Ingredient: corn syrup and dough and fruits, veggies

first you put corn syrup into a fry pan and boil it for 5 mins , get out the dough ,for this recipe you need brown dough, cut up pieces of fruits and vegetables and stuff them in the dough, and put it in a freezer for 5 mins and let it thaw once you take it out when that is done put the dough on a bakers plate and pour the corn syrup onto the dough and put it in the oven at 360 degrees for 5-20 mins any time would be good. and then your done.

Garden Goolash by Yvette of Hico, WV

Local and/or Organic Ingredient: Tomatoes, corn, potatoes, onions, squash

3 med. potatoes,cut in cubes
1 small onion,diced
1 ear of corn, cut off the cob
1 small squash(zuccini or yellow)cubed
1 hotpepper or banana pepper,chopped
1 clove garlic, minced
1/2 lb hamburger or sausage (optional)
1/2 quart homemade tomato sauce
1 cp. Ketchup
Salt & pepper to taste

In a large skillet add a little oil& heat. Add garlic to season skillet. then add meat & brown. Drain off fat. Then add oinion & potatoes the rest of your veggies & tomato sauce.Cover & cook stirring occasionally until potatoes are tender. Then add ketchup and cook for about 10 more minutes. Salt & pepper to taste.

We grow all of the ingredients on our family farm. We a;so grow our own beef, hogs,& chickens, which are organically grown . The chickens are free range & we get wonderful eggs. We also have 4 white ducks that lay eggs 2xs a day out doing the chickens! The duck eggs have a stronger flavor than a chicken egg & make wonderful omlettes,cakes etc.

Pumpkin Banana Supreme by Justin of Shrewsbury, NJ

Local and/or Organic Ingredient: Pumpkin

Fresh or caned pumpkin
Bananas
Vegan Butter
Sugar

Mix to taste and bake

I live less than a block away from a health food store and some local comercial stores are selling organinc produce witch is good for all. I am a vegan and think that it is the best lifestyle.

Oatbran Stuffing by Fran of Red Bluff, CA

Local and/or Organic Ingredient: oatbread crumbs

Margarine with the bread crumbs fried in.

Sometimes it's hard to find organic oat bran bread.

Zucchini cakes by Annie of Wichita Falls, TX

Local and/or Organic Ingredient: zucchini, vidalia onions, green onions

This can be dropped by the spoonful into hot oil and fried till golden on both sides or baked in a 13 x 9 inch pan at 350 degrees for 30 to 45 minutes

3 to 4 medium zucchini, shredded
1 large onion, finely chopped
2 to 3 green onions sliced
2 Tbsp fresh garlic, chopped finely - or to your taste (garlic powder, dried or jar garlic may be substituted)
2 tsps fresh dill weed - dried may be substituted
optional - salt & pepper to taste
1 egg
1 to 1-1/2 cup Biquick Shredded cheese (sharp cheddar, monterey jack, parmesan - or a blend)

Mix all together and fry or bake as directed above. I rarely measure and this seems to always turn out. It was the only way I could get my kids to eat zucchini when they were little. Now they are grown and gone and making it for their own kids - but they also love zucchini no matter how it's prepared! It also worked to get my husband to eat vegetables - we're still working on spinach ")

We have a great farmer's market that operates from Spring until early Fall. We can get fresh vegeables, fruits and recipes. this year they expanded to two selling sites and it was great. I try to by enough to freeze for the winter months so we can enjoy our local growere all year long.

Thanksgiving Turkey by Aimee of New York, NY

Local and/or Organic Ingredient: Turkey

1 fresh turkey, about 16 lb.
1 yellow onion, quartered
2 celery stalks, cut into 2-inch lengths
3 or 4 fresh flat-leaf parsley sprigs
2 to 3 Tbs. herbes de Provence
Salt and freshly ground pepper, to taste
4 to 6 Tbs. (1/2 to 3/4 stick) unsalted butter, melted

Directions: Let the turkey stand at room temperature for 1 hour. Do not leave the turkey at room temperature longer than 1 hour. Position a rack in the lower third of an oven and preheat to 425∞F. Remove the giblets and neck from the turkey and reserve for making gravy, if desired. Rinse the turkey inside and out with cold water and pat dry with paper towels. Place the onion, celery, parsley and 1 Tbs. of the herbes de Provence in the body cavity, and season with salt and pepper. If desired, truss the turkey with kitchen twine. Brush the turkey with some of the melted butter. Sprinkle with the remaining herbes de Provence and season with salt and pepper. Place the turkey, breast side down, on a buttered roasting rack in a large roasting pan. Roast for 30 minutes, basting with some of the remaining butter after 15 minutes. Using 2 pairs of tongs or heat-resistant kitchen gloves or mitts, turn the turkey breast side up and reduce the oven temperature to 325∞F. Continue roasting, basting with the remaining butter and pan juices every 15 to 20 minutes, until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165∞F, and into the thigh, 175∞F. Total roasting time should be 3 to 3 3/4 hours. Transfer the turkey to a warmed platter, cover loosely with aluminum foil and let rest for about 20 minutes before carving. Serves 12.

Chestnut Stuffing:
4 r ribs of celery, chopped
3 tablespoons minced fresh sage leaves or 1 tablespoon dried, crumbled
2 tablespoons minced fresh thyme leaves or 2 teaspoons dried, crumbled
1 tablespoon minced fresh rosemary leaves or 1 1/2 teaspoons dried, crumbled
1 tablespoon minced fresh savory leaves or 1 teaspoon dried, crumbled
1 stick (1/2 cup) unsalted butter
1 pound fresh chestnuts, shelled and peeled, chopped coarse, or 3/4 pound vaccuum-packed whole chestnuts, chopped coarse (about 2 cups)
1/2 cup finely chopped fresh parsley leaves

In Vermont and NY I have access to locally produced organic food.

Black Beans & Kale by Aro, Keystone, FL

Local and/or Organic Ingredient: Kale

Olive Oil - 2 Tbls
Kale - 2 bunches organic local
Organic Black Beans 15.5 oz can (or prepare your own from dry)
Garlic - 4 cloves

Saute garlic in olive oil at bottom of pot. Add water and kale and let simmer til greens are wilted. Add beans and simmer for about 20 min. Serve over rice!!

Fresh Soup by Brandy, San Antonio, TX

Local and/or Organic Ingredient: Various veggies

As simple as it gets. Go to your market. Buy a handle of whichever vegetables are available. Throw them in a pot of water and boil. Add seasonings. And enjoy. You choose the veggies your family enjoys. And occasionally throw in something different. You never know if they'll eat it if they don't try it. Or for finicky ones, when it's in the soup they usually don't even notice till it's done, lol. i make soup year-round, not just in cold weather.

Butternut and Tomato Soup by Christine, Aztec, NM

Local and/or Organic Ingredient: Home grown butternut and tomatoes

2 Tblsp olive oil
1 cup chopped onions
1 med. butternut squash chopped into cubes
10 large tomatoes chopped
stevia to sweeten
your favourite herbs to taste eg:basil,oregano,garlic

Heat oil in a large saucepan,saute onions and squash add tomatoes and let cook for about 45 mins on a low heat.Add stevia to sweeten a little and add herbs that you like. Blend in blender. Add a dob of sour cream when serving. Enjoy.... Can be frozen when cooled.

Milanesa by Miguel of Mexico City, Mexico

Local and/or Organic Ingredient: Bistek

poner mantequilla a la milanesa y llenarla de polvito y ya esta lista la coces y ya

bistek a la beracruzana poner el bistek a cocer y ponerle lo q tuquieras

fue muy padre porq me gusta hacerlo

Beets, Lentils and Barley Stew by Jean, Galena, OH

Local and/or Organic Ingredient: Beets

1 Cup dry lentils, rinsed
1 Cup organic barley
1 large onion, diced
3 cloves garlic, minced
sea salt, to taste
pepper, to taste
6 - 8 beets, parboiled and peeled, sliced or quartered, as you prefer
1 or 2 large carrots, diced or sliced
6 - 8 cups water or vegetable broth (more for soup, less for stew)
1 - 2 Tbsp olive oil

Parboil beets, then peel them (it's less messy that way, and you waste less beet) Saute onion and garlic in olive oil in large soup pot, then add broth, barley and rinsed lentils and simmer ten to fifteen minutes. Add diced carrots and sliced beets, and continue simmering fifteen to twenty minutes, until tender. Serve as a side dish, or as the main meal. (It's great with cashew loaf!)

Cranberry Relish by Justin, Oxford, MA

Local and/or Organic Ingredient: Cranberries, Honey

Here's a simple cranberry relish: Using a food processer, coarsely chop the meat and zest of an ambersweet orange and an 8 oz bag of cranberries. Transfer to a nonreactive bowl and fold in 1/3 cup of creamed raw honey. Points: raw, vegetarian, organic

Not Yo' Mama's Banana Pudding by James of Provo, UT

Local and/or Organic Ingredient: Milk and cream from our local dairy

2 bags Pepperidge Farm Chessmen cookies
4 bananas, sliced
2 cups milk
5-ounce box instant French vanilla pudding
8 ounces cream cheese, softened
14-ounce can sweetened condensed milk
12-ounces frozen whipped topping thawed, or equal amount sweetened whipped cream (to make this use 1cup heavy cream and 1-2 tablespoons powdered unrefined cane sugar (sold as "organic" powdered sugar)

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Whip enough cream to make 12 oz. (1.5 cups). To do this, whip 1 cup of heavy cream until peaks form, then add 1-2 tablespoons powdered unrefined cane sugar (sold as "organic" powdered sugar). Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Chicken Egg Burritos by Glenda of Colfax, CA

Local and/or Organic Ingredient: Chicken, Cilantro

Place Olive oil in pan
Chop 2 Chicken Breast in small pieces
Sautee Chicken Breast chopped up and scallion onions together
Add Chopped Cilantro (bunch) & chopped olives 1/2 cup
Add 5 Jumbo Eggs in Pan (Mix together)
1 teas. Spike to taste
4 Garlic cloves or powde

Spirited Cranberry Sauce by Kimberly, Chicago, IL

Local and/or Organic Ingredient: Cranberries

*Recipe from Cooking Light Magazine, 1997
Ingredients:
3 oz. Dried apricots, thinly sliced
1/2 c. sherry or orange juice
1/2 c. water
2/3 c. sugar
1/2 c. honey
12 oz. Fresh or frozen cranberries
(for a vegan recipe, substitute 1/3 c. agave nectar for the sugar and 1/4 c. agave nectar for the honey)

Instructions Combine apricots and sherry; let marinate 8 hours or overnight. Combine water and sugar in a medium saucepan; bring to a boil. Add apricot mixture, honey and cranberries. Cook over medium heat 8 minutes or until slightly thick. Spoon mixture into a bowl; cover and chill. Serving size: 2 tablespoons Nutrition Facts Yields: 3 cups Calories: 49 Fat: 0 g Carbohydrates: 13 g Cholesterol: 0 mg Sodium: 1 g Protein: 0 g Fiber: 1 g % Cal. From Fat: 0% % Cal. From Carbs: 106%"

Stuffed Mushroom Caps by Barri of Virginia Beach, VA

Local and/or Organic Ingredient: Mushrooms

Mushroom caps are stuffed with spicy sausage and three kinds of cheese: cream cheese, Monterey jack cheese, and Parmesan cheese. Prep Time: 15 minutes Cook Time: 20 minutes

Ingredients:
24 medium mushroom caps
1 package (1 pound) spiced sausage
8 ounces cream cheese
2 ounces Monterey Jack cheese, grated
1 tablespoon crushed red pepper flakes
2 tablespoons Parmesan cheese, grated

Preparation: Wash the mushrooms, remove the stems, and pat dry with paper towels. Preheat the oven to 350 degrees F. Cook the sausage in a large skillet until done, drain, and place in a mixing bowl. Add the cream cheese, Monterey Jack cheese, and crushed red pepper flakes. Mix well. Place 1 heaping teaspoon of the mixture into each mushroom cap. Place the stuffed mushroom caps on a rimmed baking pan, sprinkle with Parmesan, and bake for 20 minutes. Remove from oven and let cool for 5 minutes. Serve stuffed mushrooms on a decorative serving platter. Yield: 4 to 6 servings

Organic fruits and vegetables by Carol of Suffern, NY

Local and/or Organic Ingredient: Organic fruits and vegetables

fresh organic fruit and vegetables, olive oil and no butter.

Roasted Brussels Sprouts by Dana of Jersey City, NJ

Local and/or Organic Ingredient: Brussels Sprouts

Roasted Brussels Sprouts Ingredients:
1 lb. Brussels Sprouts, with the stems and outer leaves removed, scored with an X at the bottom
2 Tbs olive oil
Salt (roughly 2 tsp - the saltier the crispier they will be) & pepper, to taste

Directions: Pre-heat the oven to 450 degrees. Toss the Brussels sprouts with the oil and cayenne pepper. Add the salt and pepper to taste. Spread the sprouts onto an even layer on a baking sheet. Bake for 30 minutes or until the edges brown and crisp and they are fork tender. Flip the sprouts half way through.

Maple Parsnip Soup by Sherri of Okemos, MI

Local and/or Organic Ingredient: parsnips and maple syrup

3 T. butter (can use part olive oil)
Melt in a heavy-bottomed soup pot until brown

1lb. parsnips (chopped)
2 med. onions (chopped)
2 cloves garlic (minced)
Add and saute until onions are translucent but not brown

6 cups chicken or vegetable broth
1/4 t. nutmeg
Add and bring to a simmer. Cook until parsnips are soft, 40 min.

1/2 cup evaporated milk
Add and remove from heat. Pour into blender and puree until velvety smooth.
1/3 c maple syrup
2 T. Dijon mustard (or more to taste)
Salt to taste
Stir in.
Garnish with 3/4 cup toasted pine nuts or other nuts. My favorite is plaintain chips.

Spicy Sweet Potato Fries by Chelsea of New York, NY

Local and/or Organic Ingredient: Sweet potatoes

This is such a delicious recipe and easy too!

4 medium sweet potatoes
3 Tablespoons olive oIl
2 garlic cloves, minced
1 Teaspoon ground coriander
1 Teaspoon garam masala
1/4 Teaspoon cayenne
1 Teaspoon salt

Preheat oven to 425°. Cut potatoes into 1 inch strips and mix in a large bowl with olive oil, garlic, spices, and salt. Spread fries onto a baking sheet and bake for 30 minutes, turning fries over every 10 minutes. Take out of oven and let cool for 5 minutes.

Wine by Janet of Bourbon, MO

Local and/or Organic Ingredient: Wine

Pop the cork, pour, enjoy!

Melt in Your Mouth Cranberry Pie by Miriam of Halifax, MA

Local and/or Organic Ingredient: Cranberries

Grease 1 glass pie plate
Spread 2 C. fresh / frozen cranberries over the bottom
Mix 1/2 C sugar and 1/2 C finely chopped pecans / walnuts
Sprinkle it over the berries.
Beat 2 eggs Add 1 C sugar, 1 C flour. Mix well. Add 3/4 C melted butter / oleo Beat well and pour over the berries. Bake 60 min at 325° f. Serve hot/cold with ice cream.

Pumpkin mash by Kirsten of Gerlingen, Germany

Local and/or Organic Ingredient: Butternut Squash

Cut Butternut Squash in half and bake at 180°C for 30-40 minutes. Let cool. Remove seeds and skin and chop roughly. Add some butter, milk or cream, salt, pepper and nutmeg and mash or puree. Warm just before serving. Also good mixed with potatoes or sweet potatoes.

Cinnamon Cider Jelly by Clara of Springfield, MO

Local and/or Organic Ingredient: Fresh apple cider

4 cups sweet cider
2 tablespoons red cinnamon candies
1 (1 3/4 ounce) package powdered fruit pectin
4 1/2 cups sugar

Combine cider, cinnamon candies and the pectin. Stir over high heat until mixture comes to a ful rolling boil. Stir in sugar and bring again to a full boil. Boil hard one minute, stirring constantly. Remove from heat and skim. Seal in hot, sterilized glass jars. Makes about 8 medium jars.

Sweet Potatoe Pie by Apple of Navarre Beach, FL

Local and/or Organic Ingredient: Sweet Potatoes

Bake sweet potatoes, then mash them down into large glass baking pan, brased with Extra Virgin Olive Oil. Then top with thin layer of butter (or butter substitute) basted on top thinly with basting brush. Now sprinkle on golden brown sugar layer (or substitute) and then bake, then cut fat marshmellows in half and arrange them on top & melt in just till lightly browned. It is rich, but very delicious as a treat to go with the main course.

Raw Cranberry Relish by Trevor of Fenton, MI

Local and/or Organic Ingredient: Apples, Celery

12 oz. bag of raw cranberries
2 stalks celery
2 Gala Apples
2 Navel Oranges
1/2 cup sugar (could use sugar substitute)
1/2 cup Pecans or Walnuts (optional)
1 pkg. Cherry Jello (can use sugar free)
1 pkg. Raspberry Jello (can use sugar free)

Core the apples to remove the stems, seeds, etc. Slice off ends of oranges and remove the core Grind all ingredients together in a Food Processor Dissolve Jello in 2 cups hot water Add to ground up fruit and chill in refrigerator

Microwave Pear Delight by Barbara of Wallingford, CT

Local and/or Organic Ingredient: Pears

1 pear per person, a few raisins for each pear,
walnuts or pecans, chopped wheat germ, 1/8- 1/4 cup per pear
cinnamon to taste
one teaspoon to one tablespoon water

Quickly cut and core pears with an apple slicer, then place in microwave save dish. Sprinkle with a few raisins, nuts, wheat germ and cinnamon to taste. Add water. Microwave. Time will vary, but will be about 1.5 for one pear to 3 minutes for four. Serve immediately.

Mashed Potatoes by Cindy of Orem, UT

Local and/or Organic Ingredient: Yukon Gold Potatoes

Don't really have a recipe. I was happy to find these potatoes in the health food store. My family loves potatoes and these were not as expensive as I thought they would be.

Fried Green Tomatoes by Donna of Ellensburg, WA

Local and/or Organic Ingredient: Green tomatoes from my own garden

This was my mom's recipe from some 40 odd years ago. Sometimes, she would let me help.

We sliced up green tomatoes, maybe 1/8-1/4 inches thick. Then we'd dip the tomato slices in an egg and milk mixture, then into seasoned flour. Then the tomatoes would get fried in hot Crisco (I use canola oil). Drain on wire rack or several layers of paper towel.

Festive Sweets by Frederick of Seattle, WA

Local and/or Organic Ingredient: Sweet potatoes/Yams

Two large sweets or yams, boiled til tender.

Allow to cool, slice and place in buttered pyrex dish.

Sprinkle with natural brown sugar, dot with creamery butter and two tablespoons of rum. Place in 350 oven til sugar and butter melt. Spoon melted butter rum over potatoes and serve. EXCELLENT!!!

Beets with Feta by Ann-Marie of Dayton, OR

Local and/or Organic Ingredient: beets, nuts

This is from Kaiser Permanente Recipe Contest Winner and it's delicious!

4 raw red or yellow beets
4 ounces feta cheese
1 cup roasted pecans
1/4 cup small capers (optional)
olive oil for drizzling
2-inch (or deeper) roasting pan
aluminum foil

Serves 6 people as a side dish.

1. Pre-heat oven to 350 degrees.
   
2. Rinse beets and cut tops off to make flat surface.
   
3. Place beets, top down, in roasting pan and add about 1 inch of water.
   
4. Cover pan with aluminum foil and bake for approximately 1 hour. Beets are done when they are firm but can be easily pierced with a fork.
   
5. Remove from oven and let sit, uncovered, for 5-10 minutes.
   
6. Run cold water over each beet and rub skin off.
   
7. Let cool completely and then slice beets into 1/8-1/4 inch thick slices. 8. Layer on a large platter and drizzle with olive oil and then sprinkle with feta, pecans, and capers (optional). Finish with salt and pepper to taste.

I used chiogga beets from my CSA and walnuts instead of pecans. Altogether a beet converting experience for someone who was "eh" about beets before! yum!

Pumpkin Cookies by Elford of Starkville, MS

Local and/or Organic Ingredient: Pecans from our yard

Pecan Tassies
1 cup margarine, softened
6 ounces cream cheese, softened
2 cups sifted flour

Filling:
1 box light brown sugar
3 eggs, beaten
3 tablespoons margarine, melted
dash salt
1/4 teaspoon vanilla
1/2 cup chopped pecans

Pumpkin Cookies
1/2 C. Crisco
1 t. bkg. powder 1 C. sugar
1 t. bkg. soda 1 C. pumpkin
1 t. cinnamon 1 C. raisins
1 C. flour
1/2 C. nuts
1 t. vanilla

Mix Crisco and sugar well; add next Four ingredients. Sift dry ingredients three times and mix in. Bake at 350o on lightly greased cookie sheet for about 10 minutes or until set. Cool. Frost with thin mixture of powdered sugar, 2 T. butter, 1/2 t. Mapleine flavoring and strong coffee. Drizzle on cookies. No, I didn't forget the eggs. No eggs. Also, I don't do the sifting thing. I just mix the dry stuff with 1/2 cup of flour first and mix that in; then add the other 1 1/2 cup flour. Easy, easy! Enjoy, enjoy!

We don't use the Eat Well Guide. The native pecans (little, flavorful ones) grow in our yard. They are so small and numerous that it's time-consuming but good exercise picking them up. As with most outdoor exercise, it's very mood-lifting and calming. We usually have them cracked and blown which makes picking the meats out quite easy. The squirrels love them, but there are plenty of nuts for sharing.

Sweet Potato Casserole by Cindi of Orange, TX

Local and/or Organic Ingredient: Sweet Potatoes

about 2 cups sweet potatoes;
2 medium apples;
1/2 cup organic turbinado sugar;
1 stick organic butter at room temperature;
1/2 cup raisins;
1/2 cup walnuts or pecans;

Bake the sweet potatoes at about 350 degrees for about an hour until done; while they are baking, dice the apples and cook in water with a little sugar until tender. Peel potatoes and mash up with a fork. Drain apples and add to potatoes, along with butter, sugar, raisins and nuts. Mix together well & bake in 300 degree oven for 15 - 20 minutes. This is an old family recipe that I have made differently each time I make it. You may add orange juice, crushed pineapple, dried cranberries or other fruits as you wish to vary the flavor.

I attempt to use either local or organic foods in all my meals. This particular purchase was at a local grocery store catering to organic shoppers and those with food allergies. We are planning to purchase the Heritage organic turkey this year instead of a traditional farm-raised turkey and frying it as we normally do. We are looking forward to the best bird ever!!

Basic Savory Turkey by Jonathan of Chicago, IL

Local and/or Organic Ingredient: parsley & sage from my window garden

Real simple: Get a BIG pile of parsley (stems and all) and sage leaves, chop into big pieces, coat with olive oil in a bowl. You should have a couple cups of leaves and stems. Take the whole mess and cram it under the skin of a turkey until the skin around the breast is packed with oily herbs. Stuff any leftover into the center of the bird, with a few onions for aromatics.

I grow my own, baby. But I would like to know more about where to buy local natural turkeys.

Brussels Sprouts Slaw by Kim of Arlington, VA

Local and/or Organic Ingredient: Brussels Sprouts, Apple, Thyme, Garlic, Bacon

Adapted from November 2001 issue of Food & Wine
5 slices thick slab bacon
2 tablespoons unsalted butter
2 ounces white wine
1 pound Brussels sprouts, thinly sliced in food processor, on a mandoline or by hand
1 garlic clove, coarsely chopped
1 medium tart, crisp apple, peeled and thinly sliced
Few sprigs worth of fresh thyme leaves
Juice 1/2 lemon
Salt and pepper to taste

Method Cook back in large skillet until crisp, about 10 minutes. Drain on paper towels, reserving bacon fact. Combine butter and bacon fat in skillet on low heat and stir vigorously wiht a wooden spoon. Add wine, deglazing pans and stuck bacon bits. Add garlic and sprouts over medium heat and cook, stirring, until softened but still holding their color, about eight minutes. Add apple and thyme and cook for an additional three minutes until apples have warmed up and most of the liquid has evaporated. Add lemon juice and season with salt and pepper. Chop bacon into bite-sized pieces and sprinkle over slaw. Serve immediately. Makes five side-dish servings.

In addition to the five listed local ingredients, butter and white wine may also apply, depending on where you live. This recipe is part of my collection in "A Mighty Appetite for the Holidays," available via blurb.com

Brussel Sprouts and Bacon by Deborah of San Francisco, CA

Local and/or Organic Ingredient: Brussel Sprouts, Bacon, Olive oil walnut

8 Cups Brussel Sprouts, quartered
2/3 Cup Prather Ranch Bacon, sliced into lardons and rendered
2 T Sylverleaf Olive Oil
1/2 Cup toasted Full Belly Farm walnuts
Salt and Pepper

I am blessed to live in the Bay Area which means that I can access quite a bit of local, organic and sustainable produce...and this is why I started Local Eden, LLC. I've combined my passions for cooking, eating organically, and people into a company that sells prepared foods to-go at the market...using only produce and meats, and more (if I can) that comes from farmers at the market. I have always been a fan of farmer's markets, especially since I have cooked professionally, and I really enjoy the relationship I have established with all of the farmers. This dish is almost completely locally sourced (except the salt and pepper), satisfying and delicious. I pride myself of serving locals with food that their farmers grow every single day

Crumb Topping Apple Pie by Kendall of Manlius, NY

Local and/or Organic Ingredient: MacIntosh Apples

Bottom Crust
1 1/4 c flour
1/2 c shortening
3-4T water

Cut shortening into flour. Mix in water 1 T at a time until mixture sticks together and can pull off the sides of the bowl. Roll pie crust out to the size of your pie pan and place in pan.

Apple Filling
4 c MacIntosh apples (or whatever baking apples are locally available)
1 1/2 t apple pie spice
3/4 c sugar
1 T tapioca (flakes are better than pearls)

Mix all together and pour into your bottom pie crust. Crumb Topping 1 t cinnamon 1/3 c sugar 3/4 c flour 6 T butter Mix dry ingredients, cut in butter. Pour onto top of apples in pie crust. Distribute evenly. Bake pie at 400 degrees for 40-50 minutes or until crumb topping begins to brown.

Pumpkin Sage Lasagna by Abby of Bothell, WA

Local and/or Organic Ingredient: Pumpkin, all dairy & eggs

Ingredients:

Pasta Dough:
3 c. All-Purpose flour
4 Eggs

Preparation: Add eggs to flour and mix well until blended. Knead until pliable. Roll out into thin sheets for lasagna. Cook for 1 minute in boiling water.

Pumpkin Stuffing:
1 1/2 lbs. pumpkin
1 bunch Fresh Sage
Freshly ground nutmeg (to taste)
1 c. Parmesan Cheese Butter for sauteing

Preparation: Cut pumpkin in cubes. Saute pumpkin with butter, sage, nutmeg and salt. Saute until brown.

Besciamella:
3 c. Milk
2 T Butter
2 T All-Purpose Flour
Salt (to taste)
Freshly ground nutmeg (to taste)

Directions: Preparation: In a separate pot, heat milk almost to a boil. In a heavy-bottomed pot, melt butter. Slowly stir in flour, a touch of salt and nutmeg. Cook but do not brown flour mixture. Add milk slowly stirring until mixture is thick in texture. Final Assembly: Lay cooked pasta in a lasagna pan. Place Besciamella, Parmesan Cheese (to taste) and sautÈed pumpkin on pasta. Repeat this until you have four layers. Top with Parmesan Cheese (to taste). Bake lasagna for 25 minutes at 375∞ F. Serves 4

I didn't use the Eat Well Guide but did find a great website (www.nrdc.org) that lists local foods found in your area at any time of year. I've made Pumpkin Lasagna several times and wanted to share the recipe for others to try, because it's so good. I do not always use local/organic ingredients, but I try to as often as possible.

Sweet Balsamic Butternut Sprouts by M'Lisa of Fairfield, CA

Local and/or Organic Ingredient: Butternut Squash, Brussel Sprouts

Wash, dry and halve three pounds of small Brussels sprouts. Peel and seed a medium butternut squash, cut into similar size pieces as the sprout halves. Put all into a roasting pan, so that all the vegetables are in a single layer. Top with one diced yellow onion and 2 cloves of finely chopped garlic. Drizzle liberally with good, peppery,local (Suisun Valley is what I use) olive oil and sea salt. Toss to coat. Roast the vegetables at 400 degrees about 15 minutes or until fragrant and carmelized well. Hot from the oven drizzle with good balsamic vinegar to taste and dot with Roaring 40's Blue Cheese. Serve warm.

I am lucky to live in the San Francisco Bay Area with my Husband Troy and four year old Slow Food Advocate, Lucia Marie. We live between the East Bay and Napa near Suisun Valley where there are lots of organic farms. Even so, sometimes I cannot find what I want, I am a Chef by profession, so I tend to be pickier than most, so my daughter and I often drive or take the bus into Berkeley to the Farmers Market (ours ends in October). We make a day of it going to Acme for our weekly bread and Cafe Fanny for Cafe Au Lait and warm chocolate in a big girl bowl! My daughter loves walking the market with me, meeting the farmers and tasting their wares. She absolutely understands how good everything tastes and is for her, and really relishes new flavors and textures. I am so fortunate that we share this love for local food! I also, during our trips, buy produce, bread and other local food items for use at my work at Seneca Center for Children and Families(www.senecacenter.org). I am so lucky that the administration supports my passion for great, organic, locally produced product and they give me absolute freedom to write menus and produce them accordingly. I was lucky enough to attend Terra Madre and volunteer at Slow Food Nation this year. These two huge events have just continued to stoke my passion for quality local products, children's school and community gardens, sustainable agriculture and gathering at the table. My little family and I are hoping to relocate to Berkeley in the next year, so that my daughter can continue her love of local culture and food when she starts school in September 2009.

Fresh & Simple Apple Cake by Laurie of Magnolia, KY

Local and/or Organic Ingredient: Apples

Cooking spray
1 tablespoon all-purpose flour
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup granulated sugar
5 tablespoons butter, softened
1 teaspoon vanilla extract
1 large egg
1/2 cup 2% reduced-fat milk
2 cups diced peeled apple (about 2 medium)
1/2 cup dried cranberries (ie: Craisins)
1/4 cup finely chopped walnuts (optional)
1 teaspoon powdered sugar

Preheat oven to 350∞. Coat a 9-inch round cake pan with cooking spray, and dust with 1 tablespoon flour. Lightly spoon flour into dry measuring cup; level with a knife. Combine flour, baking powder, salt, and cinnamon in a small bowl, stirring together. Place sugar and butter in a large bowl; beat with a mixer until well blended. Beat in vanilla and egg. Beat in flour mixture alternately with milk, beginning and ending with flour mixture. Fold in apple, cranberries, and walnuts. Scrape batter into prepared pan. Bake at 350∞ for 30 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Remove from pan; cool completely on wire rack. Sift powdered sugar over cake. Cut into wedges.

Hinton's, a family-owned orchard, opened near my home and I've been a regular shopper ever since! Their farm stand has not only about 15 different varieties of apples, but lots of other orchard fruits, pumpkins, squashes, gourds and seasonal activities for familes to enjoy. They also feature other locally made products from cheeses to fresh-frozen lamb to goat milk soap.

Pomegranite Vinegar by Lorrin of Palo Alto, CA

Local and/or Organic Ingredient: Pomegranites

Ingredients:
Pomegranite seeds
Rice Vinegar

We had a wonderful crop of pomegranites from our tree. Here is an easy way to enjoy them all year with no added sugar. Prepare decorative or canning jars or carafes by washing and drying them thoroughly. Remove the seeds from pomegranites. Do this by filling a large tub with warm water, holding a pomegranite under the water and score the skin with a paring knife. Pull the pomegranite apart and continue working under water to gently remove all of the seeds. Doing this under water keeps the juice from spraying all over and staining many surfaces. Remove all of the debris which has floated to the top of the tub. Pour the seeds into a colander. Fill each of the prepared containers 1/4 full of pomegranite seeds then pour rice vinegar to the top. Seal containers. Allow to sit in the pantry for a few weeks until the vinegar is a lovely color. Use to dress salads or fruit. If made in decorative bottles or jars, these make wonderful gifts. Enjoy!

Savory Butternut Squash by Linda of New York, NY

Local and/or Organic Ingredient: Butternut Squash

INGREDIENTS ALL TO TASTE AND SUBSTITUTE AS YOU LIKE
Butternut Squash
Butter or substitute your preference: Yogurt, Feta Cheese
Salt and Pepper to taste
Red Pepper
Green Pepper
Onion
Bread Crumbs or chopped nuts or sunflower seeds

METHOD Bake Butternut Squash While baking, dice onion, red and green pepper Saute onion, red and green pepper in olive oil and put aside When squash is done, take out of oven and cut in half to remove seeds Mash squash Add yoguart, butter, salt and pepper and mix into squash Add Feta cheese crumbled Add onion, and peppers Mix and put all in a casserole or bake worthy bowl Add any topping as bread crumbs or chopped nuts and bake until hot and browned on top

I often shop at the 14th St Market in NYC and I can find wonderful produce there. If you live in Manhattan you probably already shop there and have exchanged recipes with me while shopping, as that often happens.

Purple Brussels Sprouts by Walter of Ferndale, WA

Local and/or Organic Ingredient: Purple Brussels Sprouts

No recipe - just steam them until they are done. Put butter on top. We are into simple foods cooked simply.

I am a sustainable farmer and I grow purple Brussels sprouts. The variety I like is a cultivar called Falstaff. It is an open-pollinated variety and I am also saving my own seed this year.

Destin's Pumpkin Soup by Destin of Brooklyn, NY

Local and/or Organic Ingredient: Pumpkin

This recipe uses some of my favorite vegetables and spices, and I recommend serving the soup with steamed kale (or other greens from the farmers market) and rice or hearty bread on the side. Pumpkin soup is a delight to make and your house will be filled with a wonderful aroma! You should not shy away from this recipe if you haven't cooked with pumpkin before, or if you don't have all of the ingredients or spices. Feel free to adjust the recipe to what you have on hand.

Ingredients:
1 - 2 Pounds Fresh Sugar Pumpkin, seed and skin removed, diced (you may substitute 100% canned organic pumpkin if necessary)
1 Pound Farmer's Market Butternut or Acorn Squash, peeled and diced (optional)
4 Tablespoons of Chopped Fresh Ginger (to taste)
4-5 Tablespoons of Diced Fresh Garlic (to taste)
1 Sweet Yellow Onion, sliced thin
1 Red Onion, diced for garnish
Bunch Celery, diced
Bunch Leeks, diced
1 Can Coconut Milk
Spices (to your taste, just use what you have) Ginger, Garlic, Cumin, Coriander, Clove,Cumin, Nutmeg, Cinnamon, Tumeric, Garam Masala, Crushed Red Pepper, Chili Pepper, Black Pepper, Sea Salt
2 Tablespoons of Toasted Sesame Oil
Touch of Sweetner (Maple Syrup/Brown Sugar)
Vegetable/Chicken Broth (optional)
Splash of Vinegar (Apple Cider Vinegar or another)

Directions:
To start, pick up a pumpkin from your local farmer's market (and a small squash if you'd like to blend), along with some celery, leeks, and onions. Cut up and layer all these organic vegetables with the diced garlic and ginger, spices. Mix in plenty of olive oil and salt, and roast at 350 degrees until everything is soft (about 45 minutes). Transfer half of the roasted vegetables, in batches if necessary, to a blender or food processor and add can of coconut milk and spice (I added extra cinnamon and chili pepper). Or use an immersion blender directly in the pot. Cover tightly and blend until smooth. Return soup to saucepan on stove and mix in the remaining roasted vegetables and coconut milk, along with a splash of vinegar and toasted sesame oil. Adjust seasonings to taste. With the soup on low heat, you might want to add a touch of salt and sweetener (maple syrup/brown sugar), and mix. If the soup is a little too spicy or thick add vegetable broth or organic chicken broth.

Tips:
Serve warm in individual bowls and garnish with chopped red onion, chopped peanuts, and parsley before serving with steamed kale or other greens. I don't measure when I cook so the measurements are a rough approximation, I always think it's best to let your tongue be the judge and measure ingredients according to taste. Enjoy!!

Yes, I used the Eat Well Guide to find a local farmers market. I enjoyed making this soup and will have it for a few days.

Vanilla Sweet Potato Pie w/ Pecan Crust by Beth of Overland Park, KS

Local and/or Organic Ingredient: sweet potatoes, pecans, cream, eggs, butter

For Crust:
1 cup all-purpose flour
2/3 cup pecans
3 tbs. Brown sugar
1 stick butter
1/3 cup cake flour (not self-rising)
1/2 tsp. Salt
4-5 tbs. Ice water

For Filling:
1 and 3/4 lbs. Sweet potatoes (2 large, red-skinned with dark orange flesh)
1 cup whipping cream
3 eggs
1 cup brown sugar
1/2 tsp. Ceylon cinnamon (Ceylon has a softer, fruitier flavor without harsh bite)
1/4 tsp fresh grated nutmeg
1/2 vanilla bean, split lengthwise and seeds scraped out with back of knife
1/4 tsp. Salt
Plus: 1 egg white beaten for crust

For the crust, put the pecans in food processor and pulse to chop fine. Add the flours, salt and sugar to the food processor next and pulse to combine. Add cold butter one tablespoon at a time and pulse a few times until mixture resembles coarse meal. Add ice water one tablespoon at a time and pulse just until dough starts to come together. You may not need all the ice water. Less water is best. Try not to overmix. Gather dough into a ball and flatten into a flat disk. Cover in plastic wrap and chill for at least one hour and up to a day. Roll the dough out between sheets of plastic wrap to about a 14-inch round. Peel off top layer of wrap and then invert dough into pie dish, remove wrap. Trim the edges to 3/4 inch overhang and crimp. Cover crust with plastic wrap. Place dish with crust in the refrigerator to chill while you make filling. Place rack in bottom third of the oven. Preheat oven to 400∞F. Peel sweet potatoes and cut into 1-inch cubes. Steam potatoes for about 20-30 minutes until fork tender. Allow to cool a bit and mash with potato masher until smooth. (You can also use a food processor and pulse a few times). Measure one and one-half cups of puree for the pie, placing this into the food processor. Add brown sugar and pulse to combine. Add three eggs pulsing to combine, drizzle in cream while blade is running to mix in. Add salt, cinnamon, nutmeg and the seeds from the half of vanilla bean, reserving the pod for other use. Pulse to combine well. Remove crust from fridge, remove wrap and brush with beaten egg white. Add filling. Cover crust edges with foil to prevent over-browning for the first 30 minutes of baking. Bake until the center is set and the edges puff up, about 40-45 minutes. Remove the foil from the crust halfway through baking so the crust will brown.

A few notes: The dairy, eggs, sweet potatoes and pecans are all sourced locally. Don't panic. The crust will be browner than a normal piecrust because of the brown sugar and pecans.

I am an author for the Eat Local Challenge. I've been doing this for four years now, and the experience has been a joy that has brought a richness and bounty of food, friends, farms, connectedness and shared meals to our table. I don't know how anyone could miss out on this experience, or how our culture could have lost such a valuable experience. Our turkey will be pastured, local. Our other ingredients sourced locally; green beans, root vegetables, pumpkins, cauliflower, sausage, sage, rosemary, sweet potatoes, winter greens, milk, eggs, honey, sorghum. I really look forward to this challenge every year! More seasonal recipes are on my site: http://expatriateskitchen.blogspot.com

Garlicky Mashed Sweet Potatoes by Marcia of Louisville, KY

Local and/or Organic Ingredient: sweet potatoes, rosemary, apples

(not mine -- from vegetatian times)
1 large head garlic
1 T finely chopped fresh rosemary
1 T olive oil
8 cups sweet potatoes, peeled and diced
2 large apples, peeled and diced (2 cups)
2 t salt
1 t balsamic vinegar

1. Prehead oven to 375F. Cut top off garlic head, exposing cloves. Place on piece of foil and top with chopped rosemary. Drizzle with olive oil. Wrap loosely with foil and bake 50-60 minutes, or until soft and golden.
2. Place sweet potatoes and apples in pot with enough water to cover. Add salt, cover pot, and bring to a boil. Reduce heat to medium and simmer 10 minutes, or until sweet potatoes are soft.
3. Drain (reserve 1 cup cooking water). Transfer to serving bowl.
4. Squeeze roasted garlic cloves into sweet potatoes and apples. Add balsamic vinegar and mash, adding cooking water as necessary to adjust texture for creaminess. Season with pepper and serve hot.

Per 1/2-cup serving: 158 cal.; 2 g protein; 2 g total fat (0.5 g sat fat); 34 g carb; 0 mg chol; 220 mg sd\od; 5 g fiber; 10 g sugars.

We are CSA members who also (due to one being vegan and using a LOT of fresh produce) shop a local farmers' market. The apples will come from the farmers' market, the rosemary from our herb pots and the sweet potatoes from our CSA stash. We do always use local and organic foods where available.

Cranberry Relish by Lesley of Cleveland Hts., OH

Local and/or Organic Ingredient: Cranberries

16 oz. organic fresh cranberries, rinsed
2 cups organic sugar
1/2 cup organic cranberry juice
1/2 cup fresh orange juice
1 tablespoon freshly grated orange peel

Combine all ingredients in a pan and stir. Cook over medium heat until berries pop open (about 10 minutes). Skim the foam off the top and throw away. Cool to room temperature. Cover and refrigerate. Makes 10 portions.

I shop at the local Whole Foods which carries good quality organic food but it's often shipped in from far-off locations. They are not very responsive to requests. I shop at the local farmer's market, but seasonal winter organic foods are often hard to find there. I live in Amish country, and their food and dairy products, although not certified organic, are of excellent quality.

Yummy greens by Susan of Warren, NJ

Local and/or Organic Ingredient: Radish tops, Spinach, onions & garlic

Saute one onion and one or two cloves of garlic. Add chopped radish tops and spinach. Saute with a little olive oil and some vegetable or chicken broth. Cook until tender, but still vividly green. Don't overcook. Season to taste. We love them plain.

I belong to a Community Supported Agriculture (CSA) group. We worked on the farm at the beginning of the season, constructing a green house. Other members work the pick-up each week. The produce is organic. It is not always as pretty as the organic in the store. But it's great value at less than $30 per week. The season starts a little late in NJ, end of June/beginning of July. But we're still getting late season produce in November. It's been a great opportunity to try new things and share recipes. The Arugula is Amazing!

Sauteed Crucifers by Todd of Yonkers, NY

Local and/or Organic Ingredient: Kale, Collard, and Brussels greens

-Ten or so fresh collard, kale, and brusselsprout leaves with petiole (stem)
-Organic Ghee 1tbsp
-Black sesame seeds 1tbsp
-Organic Tamari sauce 2tsp
-Organic Toasted Sesame oil 2tsp

Melt the ghee in a fry pan. Add sesame seeds. Dice the petioles (stems)

The fresh greens are from the backyard garden. These crucifers are hardy in Yonkers,NY. They usually survive 2-3 years. The first thing they do in the spring is flower and refresh the soil's seedbank with crucifer seeds. The seedlings are great to eat in the spring. The plants that grow where I want them to be provide greens all summer and into late fall and early winter. The ghee comes from a neighborhood Indian grocer. The other organic ingredients are available at a local grocery chain call Mrs. Greens. They do carry local organic produce.

Roasted Brussel Sprouts Au Gratin by Janice of San Diego, CA

Local and/or Organic Ingredient: Brussel Sprouts

1-lb fresh organic brussel sprouts, washed and bottom ends trimmed off.
1/4 lb. organic shallots, outside skin layer removed, ends trimmed off.
1/2 c. organic cream
1 1/4c. organic beef stock
Walnut pieces
organic Gruyere cheese, grated

In roasting pan place sprouts, shallots, beef stock and walnuts. 20 min @ 350 Remove. Add cream, top with shredded Gruyere 10 min. longer

These ingredients were very easy to find and purchase. One of my favorite organic stores is Sunflower Market. Also, the farmers markets are close as well. No, I did not need the Guide. Due to growing seasons sometimes foods are sparce and more difficult to get. I try to purchase local/organic foods but sometimes the prices are just too high.

Pumpkin Cake by Lisa of Kansas City, MO

Local and/or Organic Ingredient: Pumpkin

2 cups all-purpose flour
4 eggs
2 cups sugar
2 cups pumpkin
1 T. baking soda
1 cup canola oil
1/2 tsp. salt
1/2cup chopped nuts
2 tsp. cinnamon (optional)

Sift together dry ingredients. Add everything else and mix thoroughly. Pour into greased 9" x 13" pan. (For pumpkin bars, bake in two 9" x 13" pans for 30 minutes at 350 degrees. *** I use a Bundt cake pan and bake for 45-50 minutes in a 325 degree oven Frosting: Cream 3/4 stick of softened margarine or butter with 3 ounces of creamed cheese and 1 tsp. pure vanilla extract. Sift 1 3/4 cup of powdered sugar and blend until very smooth. Refrigerate remaining cake.

I tried to grow my own pumpkins this year, but my garden turned out to be a colossal mess, in short. I had one pumpkin, but it only grew to just smaller than a kick ball and the vines dried up before maturity (although I watered them religiously along with fertilizing them). Anyway, I bought 4 basketball-sized pumpkins. After I cut the tops off, I reach down in there and pull the seeds out, or as many as I can. Then I put the pulp in my biggest pot I have. I put the seeds on a pre-greased baking sheet to bake the pumpkin seeds. (450 degrees for 5 min. after shaking a little bit of salt over the top of the seeds). I cook the pumpkin down until it is soft and let it cool for about 30-45 minutes. I take another pot and put it in the sink; place a large colander inside and pour the cooked pumpkin into the colander (to allow the juice to drain through). I measure 2 cups of the pumpkin per gallon-sized Glad ziplop bag and freeze to use throughout the holiday season, as I use a bag per pumpkin pie recipe, too. Also, I did manage to pick enough green beans from my garden which I froze with Thanksgiving in mind, in order to make my green bean casserole. I had enough green tomatoes to have fried green tomatoes throughout the summer and a few I even let get red to have fresh! Had enough for a couple of fresh watermelon and cantelope, and the squirrels got to feast on my corn, because it wasn't mature enough to pick prior to their raid;-)

Baked Delicata Squash by Jill of San Diego, CA

Local and/or Organic Ingredient: Delicata Squash

1 delicata squash
1 tbsp extra virgin olive oil or avocado oil
Pinch sea salt

Cut delicata squash in half. Remove pulp and seeds. Brush with oil and sprinkle with salt. Bake at 350 for 1 hour.

I first came across delicata squash a few years ago, when I received it in my CSA box from a local farm. They sent it along with a recipe (similar to this one). You can use this recipe for any type of squash but my favorite is delicata by far, or acorn otherwise. Now I buy my winter squash at the farmers' market whenever they are available. It's a perfect fall and winter food!

Raisin-Pecan gluten-free stuffing by Marjorie of Rochester, NY

Local and/or Organic Ingredient: Onion

1 loaf Food for Life Raisin Pecan gluten free bread, cubed
2-3 stalks celery, sliced
1 large onion, diced
1 cup hot vegetable bouillon
1 tbsp parsley flakes
1 tsp sage
1 tsp marjoram
1 tsp thyme
1-2 tbsp olive or canola oil, for sauteing

Saute onion and celery in oil, until soft & slightly browned. Put in large mixing bowl with bread cubes and herbs. Mix well, pouring hot bouillon over mixture until moistened to your liking. Ready to stuff a big squash, or to be heated by itself, in oven or microwave.

This summer and fall I went to a new local farmers market that featured a lot of organic produce. I also buy organic from our local food coop. It was great to meet the proud people who planted and grew this life-sustaining cornucopia! I didn't have to use the guide, because I most always buy organic from the farmer or the coop. A few years ago mu son found out that he is gluten-intolerant. We are also vegetarian. I came up with this recipe so he and the rest of my holiday guests could have something delicious and traditional, without a deleterious health effect.

Pumpkin Flan by Bill of Gustine, CA

Local and/or Organic Ingredient: Pumpkin, free-range eggs, organic milk

Pumpkin Flan for 30
7 Cups sugar - divided
15 eggs, beaten
4 1/4 Cups mfg cream
2 cups whole milk
7 t vanilla extract
2 t salt
5 cups pumpkin puree

For pumpkin puree: Halve one 10# pumpkin or two heavy butternut squash. Bake in 375F oven about 45 minutes until you can scoop the pulp out of the rind. Puree in blender before use. Caramelize 5 cups sugar in skillet with a little water. Pour into pans to coat. Use 3 deep 10 inch pie pans. Preheat oven to 350F. Boil water for water bath. Beat eggs with remaining 2 cups of sugar. Stir in milk, cream, vanilla and salt. Add in squash puree. Strain above and pour into caramel lined pans placed in water bath. Add boiling water to water bath at least half way up sides of flan pan. Bake until flan is set in the center when shaken (about 1 hour). Let finished flans rest in water bath about hour then chill overnight. To serve, loosen by using a knife around sides of pan. Invert onto serving platter. If recipe is made using canned pumpkin instead of baked pumpkin puree, cook time may have to be increased to cook out excess liquid.

Organic pumpkin or butternut squash from my organic CSA garden. Eggs from my daughters hens. Organic Valley whole milk. This flan is easier to make and even more delicious than traditional flans. The recipe makes enough for a crowd - for a single 10" pan one small pumpkin will do.

Delightfully Red Applesauce by Ginger of Arcade, NY

Local and/or Organic Ingredient: Apples

Apples -- any cooking variety -- enough to fill large cooking pot.
Cranberries - 1/2 to 1 cup, depending on your taste
Apple cider or water, to just cover bottom of pot.

1. Quarter and core apples -- not necessary to peel.
   
2. Place apples, cranberries and cider in large pot & cook gently until apples are soft, stirring now and then.
   
3. After apples are soft, spoon out a small amount at a time into a Folley Food Mill placed on top of large bowl and turn handle. Food mill will mash the apple-cranberry mixture which will fall into the bowl, leaving the skins behind.
   
4. Stir and refrigerate until use.

Living in Western New York, it is never hard to find local apples. Cranberries are another matter, however. I don't think there are any grown locally. This recipe has developed over the years as our children, as they grew, liked "red apple sauce" and often asked for it as part of our Thanksgiving dinner. Even though they always liked sweet things, I make this recipe with NO added sugar and it has always been a hit. It can be made "pink" or "dark red" depending on how many cranberries are added. NOTE -- it could be made in the microwave, but it would not be as smooth and the apples would probably have to be peeled first.

Heritage Organic Apple Cider Brined Turkey by Gina of Venice, CA

Local and/or Organic Ingredient: Heritage Turkey

Apple Cider Brine
2/3 cup kosher salt
2/3 cup sugar
6 quarter-size slices fresh ginger
2 bay leaves
6 whole cloves
1 teaspoon black peppercorns, crushed
2 teaspoons whole allspice berries, crushed
8 cups unsweetened apple cider or juice
2 turkey-size brining bags
One 10 to 25 pound fresh or thawed turkey
2 oranges, quartered

Trust me here - you will never again complain, nor hear complaints about dry meat if you make brining the first step in the preparation of your holiday bird. Brining requires nothing more than boiling water with salt, sugar and spices; cooling the mixture; then soaking the turkey in the brine for 12 to 24 hours. In a 3-to 4-quart saucepan, put the salt, sugar, ginger, bay leaves, cloves, peppercorns and allspice. Add 8 cups of apple cider or juice and stir to combine. Bring to a boil over medium-high heat, stirring until the salt and sugar have dissolved. Boil for 3 minutes; then remove from the heat. Add 4 cups of ice-cold water, stir and set aside to cool.

Have ready a heavy roasting pan large enough to hold the turkey. Place one of the bring bags inside the second one to create a double thickness; then place these bags, open wide, in the roasting pan. Remove the turkey from its wrapping. Remove the neck and bag of giblets from the main and neck cavities of the bird. Store separately in the refrigerator for making gravy. Stuff the main cavity of the bird with the orange quarters. Fold back the top third of the bags, making a collar. Place the turkey inside the double-thick bags, stand it upright, unfold the top of the bag, and pour the Apple Cider Brine over the bird. Add an additional 2 cups of cold water. Draw up the top of the inner bag, squeezing out as much air as possible; then secure it closed with a twist tie. Do the same for the outer bag. Place the turkey, breast-side down, in the roasting pan and refrigerate for 12 to 24 hours. Turn the turkey 3 or 4 times while it is brining. Just prior to roasting, remove the turkey from the brine. Discard the bags, brine, and any cured herbs or spices remaining on the bird. Discard the oranges and ginger. Rinse the turkey under cold water and pat dry with paper towels.

A Whole Foods Market has just opened around the corner and, as much as I can, shop for local products. Every Sunday, there is a Farmers Market in our area and have frequented that many times. I also buy organic. And I use my own bags. Now that the market is around the corner, I even walk!

Butternut Squash and Apple Soup by Sharon of Los Altos, CA

Local and/or Organic Ingredient: Butternut squash onions, and apples

3 butternut squash
3 medium granny smith apples
1 medium yellow onion
2 T butter or margerine (or oil)
1 qt stock (vegetable or chicken)
Salt
Pepper
1 t curry powder

Peel seed and chop squash into medium dice; set aside. Peel seed and chop apples; set aside. Chop onion into medium dice. Saute onion in melted butter or oil until translucent and fragrant. Add chopped squash, apples and stock. Bring to boil, cover and simmer until squash is tender - approx 30-45 min. Puree in pot using an immersion blender or transfer in batches to blender and puree until smooth. Return to pot and season with salt, pepper and curry powder to taste. Adjust thickness by adding stock or water as needed. Serve with a dollop of creme fraiche if desired.

I shop at the local (year-round) farmer's market every Sunday. I purchase all the produce for the week that day and plan my menus around what's in season.

Volunteer Squash by Sharon of Los Angeles, CA

Local and/or Organic Ingredient: Acorn Squash

acorn squash (half per person)
butter
maple syrup
salt and pepper
garam masala

Halve the squash and scoop out the seeds and stringy stuff. Score with a sharp knife. Bake in a hot oven cut side down on a buttered cookie sheet for 30 minutes or so. Turn cut side up. Dab with butter, sprinkle salt and pepper and garam masala to taste over the top. Add about 1T. or so of maple syrup. Bake for about 30 minutes more or until soft. Very easy, very tasty.

Being tired of lawns I dug mine up and added besides store bought manure and peat moss a lot of compost from my compost heap. Lo and behold a bunch of acorn squash took over my front yard. We decided to let them take over and were gifted with dozens of squash later on in the year. They were fabulous, the best I've ever eaten. BTW yes I always eat organic when I can and yes I frequent our local open markets (at least once a week).

Butternut Squash & Mixed Bean Chili by Jennifer of St Louis Park, MN

Local and/or Organic Ingredient: Beef or Butternut Squash

just dumped some stuff together and threw it in a crock pot....
saute this: lean (95%) ground beef
yellow onion/green pepper/red pepper finely chopped
4 garlic cloves, minced
chili powder -
just dumped in a lot bay leaves
2 garlic powder
dumped in a little oregano
dumped in medium amt salt
dumped in a little red pepper
dumped in a little "trail dust" - random spice mix...
dumped in a little small can roasted green chiles

put this in crock pot on low for a couple of hours: above mix + 1 can tomato paste 1 can tomato sauce 1 can black beans 1 can garbanzo beans 1 can white kidney beans 1 can pureed butternut squash

Roasted Veggies Coucous Stuffing by Rita of Tulsa, OK

Local and/or Organic Ingredient: Peppers

1 box Coucous,
prepare w/1/4 cup evo;
2 chopped shallots;
1 lg Vidalia onion, chopped;
3 cloves garlic, chopped;
2cups celery, chopped;
1/2 stick butter:

1. Prepare Couscous according to instructions on box, set aside
   
2. Chop all other ingredients and spread on aluminnum foil,place on lg cookie sheet. Drizzle evo over all veggies.Place in pre-heated oven @ 400 deg for 20 minutes or until veggies are tender. Remove from oven and sprinkle 2 tbs of Sweet Paprika over all veggies.(salt/pepper optional).
   
3. Melt 1/2 stick of butter in lg bowl and add cooked Couscous,roasted veggies,stir well until all veggies are mixed thoroughly w/Couscous.
   
4. Stuff chicken cavity w/mixture; leftover stuffing may be baked in greased baking dish,sprinkle top w/1/2cup mixture of shredded cheddar/and parmesean cheese. Bake in 350 deg oven for 10-15 min.

Living in Tulsa, OK it is very easy to find all sorts of fresh organic foods. A 10 minute drive from Tulsa to Bixby, OK where there are several farmer's outlets for their homegrown produce. Not only fresh fruits,berries and veggies, but also locally grown pecans. The prices are usually lower than the chain stores.

Red Cabbage, Dutch Style by Kris of Williston, OH

Local and/or Organic Ingredient: red cabbage, apples

1 small onion, chopped
2 tablespoons butter
1 medium red cabbage, shredded
1 bay leaf
1/2 teaspoon cloves
1/2 teaspoon sea salt
1 teaspoon raw honey
1/4 teaspoon cinnamon
1/2 cup water
2 apples, peeled and quartered
1 tablespoon raw apple cider vinegar

Saute onion in butter in a heavy pan. Add cabbage and saute briefly. Add bay leaf, cloves, salt, honey, cinnamon and water and cook gently about 15 minutes. Add the apple and cook another 10 minutes. Stir in the vinegar and serve.

The apples and cabbage are from my back yard. The turkey will be pasture raised from a local farmer from whom I get meat and dairy regularly. I'm a Weston A Price Foundation chapter leader. I'll add EatWellGuide.org to my local food page at WAPFToledo.org

Acorn Squash and Wild Rice Patties by Devra of Seattle, WA

Local and/or Organic Ingredient: Acorn Squash, parsley, onion, garlic

Yield: 6 servings
1 acorn squash
2 cups water
1/2 cup wild rice
1/2 cup brown rice
1/4 cup olive oil, divided
1/2 cup chopped onion
3 cloves garlic, minced
1 teaspoon salt
1/4 cup chopped fresh parsley

1. Cut the squash in half lengthwise, then scoop out the seeds. Cut it into chunks that will fit in your vegetable steamer, then steam it for about 40 minutes, until it's fork tender.
   
2. Meanwhile, heat the water in a small saucepan. When in boils, add the wild rice, cover the pan, and lower the heat. Cook it on medium low heat for about 30 minutes, then add the brown rice. Cook for another 30-40 minutes, until all the water is absorbed.
   
3. Meanwhile, heat two tablespoons of olive oil in another small saucepan, then add the onion, garlic, salt, and parsley. Cook on medium low heat for about five minutes, until the onion is translucent.
   
4. When the rice and the squash are ready, combine the rice and onion mixtures in a bowl, then scoop out the squash pulp and add it to this mixture. Mix well.
   
5. Shape the mixture into patties, then cook them in a skillet in the remaining olive oil for a few minutes on each side, until they start to brown.

I'm a vendor at several farmers' markets in the Seattle area. This recipe is from my cookbook, "Local Bounty: Seasonal Vegan Recipes," published by Book Publishing Company in September 2008.

Union Square November soup by Barbara of New York, NY

Local and/or Organic Ingredient: Squash, Turnip, Parsnip, Apple, Onion, Garlic

1. Wash and cut up the following vegetables.
2. Put them in a large pot of salted water: one delicata squash, an onion, 2 cloves garlic, an apple, a parsnip, a turnip, 2 carrots, a sweet potato, a white potato. (I throw several sprigs of thyme and some rosemary into the pot, too, but remove them before pureeing the vegetables.)
3. Bring to a boil and simmer until everything is tender.
4. Cut an acorn squash in half, remove seeds and bake, face down in a 375 degree oven until tender.
5. Put the eingredients through a food mill
6. Add a lump of butter, fresh ground pepper, cinnamon and nutmeg to taste and mix well.
7. Scoop out inside of acorn squash, and stir into pureed mixture for added texture.
8. Serve piping hot with toasted squash seed on top and creme fraiche, yogurt or sour cream available to be added as desired.

Note: every ingredient in this recipe except cinnamon and nutmeg - is from the Union Square Farmers Market

The Union Square (NY) farmers market is my place of choice for seasonal fruits and vegetables. Your site confirmed my experiences.

Brussel sprouts, smoked rabbit and bacon by Cammie of Leland, MI

Local and/or Organic Ingredient: Smoked Rabbit, Brussel Sprouts, Cider

Roasted brussels sprouts with local smoked rabbit, bacon, and cider reduction By: Cammie Buehler, Chef/Owner, Epicure Catering, Leland, MI www.caterleelanau.com
Serves: 6

2 pounds Brussels Sprouts
8 ounces smoked rabbit meat
8 ounces Applewood Smoked Bacon
5-6 big sprigs fresh curly parsley, chopped
2 cups fresh pressed apple cider
1 t whole grain mustard
1 t sharp Dijon mustard (such as Maille)
1/2 t Salt
1/2 t fresh ground black pepper
1 T extra virgin olive oil

1. Preheat the oven to 375 degrees.
   
2. Start the cider reduction: put cider in a small pot and reduce in volume by half, until you have about half cup.
   
3. Meanwhile: -Prep the bacon: Stack the bacon and cut crosswise into 1/2 inch strips (lardons). Cook the strips on medium heat in a saute pan until crispy. Remove the bacon lardons onto a paper towel, and reserve the remaining fat for use at a later time.
   
4. Prep the rabbit: Remove the meat from the bones, discarding the bones. Combine the smoked rabbit meat with the bacon lardons and the parsley in a large bowl, and set aside.
   
5. Roast the Sprouts: Rinse with cold water and drain. Trim stem ends without cutting the base of leaves or the brussels sprouts will come apart during cooking. Cut sprouts in half lengthwise. Roll the sprouts in enough olive oil to coat, and add the salt and pepper. Transfer to a baking sheet and cook until caramelized, turning occasionally, about 20 minutes.
   
6. Assemble:Remove the sprouts from the oven and add to the bowl containing the rabbit, parsley and bacon. Combine the warm cider reduction with the mustards, and add to the above mixture. Toss together and season with salt and pepper to taste. Serve immediately.

Note: The rabbit farmer by my house sells the rabbit in vacuum sealed packs weighing about 1 1/2 pounds (basically 1 shoulder, saddle and hind leg from a 3 pound rabbit). I used one pack in this recipe. Once I removed the bones, I got about 8 to 10 ounces of smoked rabbit meat to work with.

I chose to write this recipe because I wanted to highlight one of my favorite ingredients: (smoked) rabbit. I use a local source for obtaining fresh and smoked rabbit meat, but the farmer I work with does not ship. I utilized the Eat Well Guide to obtain sources of smoked rabbit meat for readers of this recipe, and found it very helpful. I own a catering company which highlights local and seasonal ingredients in our cooking. I am knowledgeable about what is available to me locally, but needed assistance in preparing a recipe for a wider audience. The Eat Well Guide provided this assistance.

Baby Greens, Walnut & Cranberry Salad by Iris of El Cerrito, CA

Local and/or Organic Ingredient: Greens

It's simple. Toss together baby salad greens, inclucing spinach and arugula, whatever organic greens are available at the Berkeley, mostly organic, farmers market. Chop up peppers and carrots (probably organic too). Break up some walnuts (sustanibly raised)into it. Add dried cranberries. You can also add a bit of goat cheese feta (sustaniable) if you want. Toss it with Newmans Own Ranch Dressing or your favorite olive oil and vinegar dressing (make your own!)

I have the local Berkeley almost all organic farmers market as a source. I didn't need the Eat Well Guide. I use as much organic as my very limited pocketbook will allow. After working in one of San Franciscos grittiest neighborhoods all week, the Farmers Market is a real treat. Just being in that environment with others who are trying to eat in a sustainable way is encouraging. I've been doing this awhile, because I love being there.

Sauteed Swiss Chard by J. of Bradley Beach, NJ

Local and/or Organic Ingredient: Swiss Chard

Heat approx. 2 Tablespoons of olive oil in a large pan. Chop 4 cloves of garlic (add more or less to your tastes) and add to the oil when it is just warm enough. Chop a large bunch of Swiss Chard and add to oil and garlic. Toss until well coated and cook until heated through.

I generally try to use local and/or oganic foods. I live in the North East so it's hard to find local foods after a certain time of year. I do have the advantage of working in NYC and can visit the Union Square Farmer's Market and get ingredients there. Plus, during the summer months there are a plethora of local farmer's markets to choose ingredients from.

My organic tomaotes by Jon of Loomis, CA

Local and/or Organic Ingredient: Tomatoes

We freeze gallons of tomato sauce in washed, half gallon milk cartons. My wife doesn't like tomato skins, so I do the extra work of blanching and skin removal. These are not discarded, but blended and returned to the chunky sauce usually with a frozen Anaheim or New Mexico chili seeded, deveined and pre-roasted in the woodstove.

Our 3000sf O'garden produces a lot, but with limited variety. We have 2 farmers' markets for the variety w/i 7mi and on our way to somewhere. In Loomis, CA there is the Blue Goose Produce Summer and Winter.

Consumer Victory: Recalled meat no longer a state secret!

Consumers will now know which retail stores have sold recalled meat products under a new USDA rule

With USDA’s announcement that it will disclose the specific names and locations of retail stores that receive recalled meat, consumers moved a step closer in their long fight for better food safety.

Prior to its July 2008 decision, the agency had kept this information secret, telling us only the states to which recalled meat was shipped, and the packer that sent the meat — little use to shoppers who needed to know which stores carried tainted meat.

Under USDA’s new policy, consumers will be informed if their supermarket received shipments of recalled beef and will be able to discard or return meat they have on hand. This will almost certainly prevent illness and could save lives — one in four Americans suffers a food borne illness every year and 5,000 people die of such infections.

The secrecy policy drew attention in late 2003, when the first U.S. case of Mad Cow disease was discovered. The cow was made into ground beef and mistakenly distributed to retailers in seven Western states. USDA refused to disclose which stores had received the beef, and states refused to disclose the retailer names because USDA forced them to sign secrecy agreements. Consumers were fearful and furious.

With pressure from Consumers Union and its activists, California passed a bill in 2004 authorizing the state to give retailer information to the public. In response, the USDA proposed changing its secrecy policy, so Gov. Schwarzenegger vetoed the bill apparently anticipating a federal policy that would cover all states.

But the USDA kept stalling on making a final decision, prompting California to again pass a law signed by the Governor in 2007.

While Californians had information about recalls – most notably the massive 2008 beef recall triggered by the videotape that downer cows were illegally being fork-lifted and prodded into a California slaughterhouse – the rest of the nation was kept in the dark about which stores sold the recalled beef.

But thousands of you kept the pressure on, writing the agency and Congress demanding that the USDA let consumers know where recalled meat was sold. As the spotlight turned on the agency’s failure to notify consumers, USDA eventually agreed to publicize retailers that receive recalled meat for Class 1 recalls (contaminants that pose an imminent hazard).

Consumers Union will keep working to improve public information about recalls. The new rule does not include Class 2 recalls nor the names of schools, nursing homes and restaurants that receive recalled meat. But activists should be proud of their work to make the marketplace safer for all consumers.

CU lays out major reforms needed to protect nation's food supply

The recent outbreak of Salmonella, which has sickened more than 1,200 people and caused two deaths, is an unfortunate illustration of our broken food safety system.

Traceability, Other Reforms Needed to Protect Nation’s Food Supply

The recent outbreak of Salmonella, which has now sickened over 1,200 people and caused two deaths, has been extremely difficult to track down to its source. This outbreak comes after more than a year of problems with spinach, peanut butter, pet food, meat, and seafood.

The Food and Drug Administration urgently needs greater funding and the authority to do its job, and Consumers Union recommends the following to improve our food safety system:

• Traceability: Food should be able to be easily traced throughout the supply chain. Processors must be required to mark food for easy traceability, especially of fruits and vegetables. The markings must be specific enough to extend all the way back to the farm(s) of origin. Traceback will benefit both the producer and the consumer by saving the industry from lost profits and reduce consumer confusion during outbreaks. An Associated Press-Ipsos poll shows that 86 percent of consumers support traceability.

• A Substantial Increase in Resources for FDA: FDA is an agency currently unable to do its job and a significant increase in appropriations for the agency is essential. Fees associated with annual registration of food producing establishments could help ensure that FDA has the funds to oversee these facilities properly, but should not supplant an increase in funding.

• Mandatory recall authority: The FDA and USDA must be given mandatory recall authority. Now, when FDA discovers a problem, it is forced to ask companies to voluntarily recall unsafe food. It is important that these Agencies be able to act quickly and order a mandatory recall when appropriate. In a national Consumers Union poll in 2004, 97 percent of respondents agreed that the government should have mandatory recall authority for contaminated meat.

• Disclosure of retail consignees: The FDA should be required to inform consumers of the supermarkets, restaurants, schools, and nursing homes that have received recalled food. The USDA just changed its rules so that it will disclose retail establishments that received beef and poultry involved in a Class 1 recalls (posing a significant risk to health). It is time for the FDA to do the same.

• Process Controls: Production facilities should be required to develop food safety plans to identify hazards and implement such measures to reduce hazards. Any modern food safety system must focus on prevention, and ensure that companies are building safe practices directly into daily production procedures.
  
• Strong Food Safety Standards: Contamination can occur at any point along the food chain, including production, processing, shipping, or handling. Such contamination can include bacteria, illegal antibiotic residues, heavy metals, and pesticides. The same Associated Press-Ipsos poll found that 80 percent of American support new federal standards for fresh produce. FDA must establish and enforce clear performance standards for all food products in order to reduce the risk of contamination.

• Food Facility Inspection: All facilities regulated by the FDA, foreign and domestic, should be subject to mandatory, regular FDA inspection, with higher-risk facilities inspected on a more frequent basis - at a minimum once a year. Between 2003 and 2006, FDA domestic food safety inspections decreased 47 percent on average, Currently, domestic food production facilities are inspected once every 5 to 10 years, foreign facilities even less frequently.

• FDA Border Inspections: FDA inspects less than one percent of food imports at the border. This must be significantly increased, especially for high-risk foods. For example, the European Union physically inspects either 20 percent or 50 percent of all imported seafood shipments, depending upon the risk of the individual product.[1][1]

• Whistleblower Protection: Federal employees must be protected from the threat of being fired, demoted, suspended, or harassed as a result of providing information or assisting in the investigation of a violation of a food safety law.

• Civil Penalties: Food companies must be subject to civil penalties for violating food safety laws. An essential element of any enforcement capability is the power to penalize manufacturers and producers for violating food safety laws as an inducement to come into compliance and a deterrent to future violations.

CU lays out major reforms needed to protect nation's food supply

The recent outbreak of Salmonella, which has sickened more than 1,200 people and caused two deaths, is an unfortunate illustration of our broken food safety system.

The Food and Drug Administration urgently needs greater funding and the authority to do its job, and Consumers Union recommends the following to improve our food safety system:

• Traceability: Food should be able to be easily traced throughout the supply chain. Processors must be required to mark food for easy traceability, especially of fruits and vegetables. The markings must be specific enough to extend all the way back to the farm(s) of origin. Traceback will benefit both the producer and the consumer by saving the industry from lost profits and reduce consumer confusion during outbreaks. An Associated Press-Ipsos poll shows that 86 percent of consumers support traceability.

• A Substantial Increase in Resources for FDA: FDA is an agency currently unable to do its job and a significant increase in appropriations for the agency is essential. Fees associated with annual registration of food producing establishments could help ensure that FDA has the funds to oversee these facilities properly, but should not supplant an increase in funding.

• Mandatory recall authority: The FDA and USDA must be given mandatory recall authority. Now, when FDA discovers a problem, it is forced to ask companies to voluntarily recall unsafe food. It is important that these Agencies be able to act quickly and order a mandatory recall when appropriate. In a national Consumers Union poll in 2004, 97 percent of respondents agreed that the government should have mandatory recall authority for contaminated meat.

• Disclosure of retail consignees: The FDA should be required to inform consumers of the supermarkets, restaurants, schools, and nursing homes that have received recalled food. The USDA just changed its rules so that it will disclose retail establishments that received beef and poultry involved in a Class 1 recalls (posing a significant risk to health). It is time for the FDA to do the same.

• Process Controls: Production facilities should be required to develop food safety plans to identify hazards and implement such measures to reduce hazards. Any modern food safety system must focus on prevention, and ensure that companies are building safe practices directly into daily production procedures.
  
• Strong Food Safety Standards: Contamination can occur at any point along the food chain, including production, processing, shipping, or handling. Such contamination can include bacteria, illegal antibiotic residues, heavy metals, and pesticides. The same Associated Press-Ipsos poll found that 80 percent of American support new federal standards for fresh produce. FDA must establish and enforce clear performance standards for all food products in order to reduce the risk of contamination.

• Food Facility Inspection: All facilities regulated by the FDA, foreign and domestic, should be subject to mandatory, regular FDA inspection, with higher-risk facilities inspected on a more frequent basis - at a minimum once a year. Between 2003 and 2006, FDA domestic food safety inspections decreased 47 percent on average, Currently, domestic food production facilities are inspected once every 5 to 10 years, foreign facilities even less frequently.

• FDA Border Inspections: FDA inspects less than one percent of food imports at the border. This must be significantly increased, especially for high-risk foods. For example, the European Union physically inspects either 20 percent or 50 percent of all imported seafood shipments, depending upon the risk of the individual product.[1][1]

• Whistleblower Protection: Federal employees must be protected from the threat of being fired, demoted, suspended, or harassed as a result of providing information or assisting in the investigation of a violation of a food safety law.

• Civil Penalties: Food companies must be subject to civil penalties for violating food safety laws. An essential element of any enforcement capability is the power to penalize manufacturers and producers for violating food safety laws as an inducement to come into compliance and a deterrent to future violations.

USDA rescinds Tyson Food's "Raised without antibiotics" label

CU letter to USDA. Tyson argued that its label was not misleading.

Audit says USDA lost track of imported cattle Chicago Tribune (July 22, 2008)

Despite persistent fears of mad cow disease in Canadian beef, the Department of Agriculture has failed to properly track hundreds of Canadian cattle coming into the United States, the department's inspector general has concluded.

Food Safety First - Editorial Arizona Republic (July 21, 2008)

The search for the source of salmonella poisoning that sickened more than 800 people in the past two months demonstrates the importance of dealing with several inadequacies in our food inspection system.

Salmonella-Tainted Jalapeño Found in Texas Washington Post (July 22, 2008)

Federal officials investigating a three-month-old salmonella outbreak have isolated the bacteria in a jalapeño pepper from a small distribution facility in McAllen, Tex., and warned consumersto avoid eating raw jalapeños or products that contain them until more is known.

FDA adds up to 100 labs to help trace salmonella outbreak USA Today (July 2, 2008)

The FDA activated its Food Emergency Response Network adding as many as 100 laboratories to its efforts to trace the source of the salmonella outbreak that has sickened more than 800 since April.

Bad Tomatoes May Still Be on Shelves Washington Post (June 28, 2008)

Tomatoes carrying a rare form of salmonella that has sickened more than 800 people may still be on the market, federal officials said yesterday, two weeks after they first warned consumers about the risk.

Canada probes new mad cow case; no threat seen Reuters (June 24, 2008)

Canada confirmed a new case of mad cow disease on Monday, its 13th since 2003, but said the case in British Columbia did not pose a health threat.

Tainted Tomato Cases Jump to 383 People in 30 States Washington Post (June 19, 2008)

The ages of the patients range from under 1 to 88 years old, and 47 percent of them are female. The most recent onset of illness was June 5; the outbreak was first discovered in April.

Increased inspections needed for produce

Tomato-salmonella outbreaks underscores need for FDA to be more effective in enforcing food safety standards

June 12, 2008

Washington, DC—Consumers Union has called for the Food and Drug Administration (FDA) to increase inspections of food processing plants and for Congress to grant the agency broad mandatory recall authority in light of the recent outbreak of salmonella in tomatoes. The U.S. House Energy and Commerce Committee will hold a hearing on Thursday on the Administration’s plan for food protection.

“The FDA has been under-staffed and under-funded for far too long. At the very least, the Agency’s budget for inspections must be increased so that it is visiting produce processing plants annually, not just once every five to ten years," said Jean Halloran, director of food policy initiatives at Consumers Union.

Consumers Union has called for more funding for the FDA to perform yearly inspections, for the agency to develop operating plans for food processing facilities that insure safety, and for domestic and foreign food producers to be required to be certified as in compliance with these safety plans and with U.S. food safety standards. In addition, trace-back systems that include package identifiers allowing each product to be traced back to the field in which it originated are needed to further protect consumers from contaminated food. CU has also called for consolidation of the 15 agencies that oversee our food safety system.

“The FDA needs to be much more effective in enforcing food safety standards,” added Halloran. “We are in a global economy, with tomatoes from Mexico and fish from China for sale on a daily basis in our supermarkets," said Halloran. "FDA needs to be upgraded and modernized to meet these challenges."

Consumers Union notes the following with regard to the recalled tomatoes:

In addition, the FDA says that consumers can eat tomatoes from certain states and countries that have not been linked to the outbre