"Farm to Fork"
We believe at Nutrition For A Lifetime in supporting organic and local farms. We will educate you on our local farms and CSA's (Community Supported Agriculture). We will also have a CSA box from New Earth Farms in which we will use to prepare a meal. Register today for this months clinic! "Farm to Fork" When: Saturday, June 18 Where: Virginia Garden Organic Grocery Store Time: 10 am Cost: $35 - Bring a friend for FREE!! Register - Here
See what's new in Nutrition For A Lifetime........ Why Buy Local?There are many reason that buying fresh, local food from your community is important. Here are a just a few:
Buying local food keeps our dollars invested in our own community.
If every area household spent just $10 a week on local foods, it could generate $384.2 million annually in southeastern Virginia, and $1.65 billion statewide. Take the $10 a week challenge!
Getting to know the farmer who grows your food builds relationships based on understanding and trust, the foundation of strong communities.
There's never been a more critical time to support our farmers. Between 2002 and 2007, Virginia lost more than 500,000 acres of farm land. With each local food purchase, you choose to support farms staying farms and farmers staying farmers.
Local food is fresher and tastes better than food shipped long distances from other states or countries. Local farmers can offer produce varieties grown for their taste and freshness rather than for shipping and long shelf life
Knowing where your food comes from and how it is grown or raised may enable you to choose food from farmers who certify that they avoid or reduce their use of chemicals, pesticides, hormones, antibiotic or genetically modified seed in their operations. http://buylocalhamptonroads.org/get-involved/why-buy-local
Simply stated, organic produce and other ingredients are grown without the use of pesticides, synthetic fertilizers, sewage sludge, genetically modified organisms, or ionizing radiation. Animals that produce meat, poultry, eggs, and dairy products do not take antibiotics or growth hormones. The USDA National Organic Program (NOP) defines organic as follows: Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too. http://www.organic.org/education/faqs
What does it mean when it says "locally grown"?
Depending on whom you ask or which standard you defer to, you will get a different answer concerning how far is too far to be considered local. According to a 2008 national survey, half of U.S. consumers see local food as coming from within a 100-mile radius around their location. More than a third of U.S. consumers see the local designation as food coming from within their state. Wal-Mart sees local in the same way as this latter group The USDA has no standard in place for putting a distance on what is considered local. AASHE, or the Association for the Advancement of Sustainability in Higher Education, in its standards for college food and beverage purchasing defines local as a 250 mile radius around their point of purchase. Whole Foods says that each store’s local selection comes from within 200 miles of the particular store. http://www.onegreenplanet.org/vegan-food/what-does-buy-local-mean/
Recipe of the Month -
Bean & Tomato Salad with Honey Vinaigrette
2-15-ounce cans cannellini beans, rinsed
1/2 teaspoon salt, divided
1/2 cup minced red onion
1/4 cup cider vinegar
4 teaspoons honey
1 teaspoon olive oil
1/2 teaspoon freshly ground pepper, or to taste
8 ounces green beans, trimmed and cut into 2-inch pieces
1 pint cherry or grape tomatoes, halved or quartered
1/2 cup fresh basil leaves, thinly sliced
1 pound tomatoes, sliced
Combine the beans, 1/2 teaspoon salt, onion, vinegar, honey, oil and pepper in a large bowl. Stir, cover and refrigerate to marinate for at least 1 hour or overnight.
Cook green beans in a large pot of boiling water until crisp-tender, about 5 minutes. Drain, rinse with cold water, and drain again. Pat dry and add to the marinated beans. Stir in cherry (or grape) tomatoes and basil. Season with pepper.
To serve, arrange tomato slices around the edge of a serving platter or shallow salad bowl and spoon the bean salad into the center.
Serves 8 - Per serving : 134 Calories, 7 g protein, 23 g carbohydrates Recipe adapted from -- http://www.eatingwell.com/recipes/bean_tomato_salad_with_honey_vinaigrette.html