Posts Tagged ‘organic’

New MOM’s Organic Market Opens in Merrifield

Friday, September 14th, 2012

We’re long time fans of MOM’s Organic Market, but moving away from the Alexandria location has made it harder to visit — until now. MOM’s has opened it’s newest Virginia location in Merrifield. (Technically it’s in Fairfax but just outside Falls Church.) Merrifield is the site of the coming-soon Mosaic District shopping center which will also have a Red Apron Butcher (yay!) and Target (for those less organic needs). The ninth store in the local MOM’s family, the Merrifield store is holding it’s grand opening celebration this weekend, Friday 9/14 through Sunday 9/16, with lots of great samples and kids activities. The littlest foodie tot and I got a sneak peek today.

mom's organic market merrifield

It may have helped that it was lunchtime, but the tot walked through the aisles exclaiming, “Purple milk? I LOVE purple milk. Bread? I LOVE bread. Cheese? I LOVE cheese,” and so on. (We also took home two free loaves of Spring Mill bread — a locally-baked favorite.)

local products at mom's organic market

After we finished shopping, we shared a beet burger and blueberry muffin from the Naked Lunch counter. (They’ll have kombucha on tap, if you’re into that sort of thing.) If you’re local, you’ll want to head on down and check it out!

Naked Lunch at MOM's Merrifield

MOM’s Organic Market – Merrifield
8298 Glass Alley
Fairfax, Va.
momsorganicmarket.com

Countdown to Thanksgiving: Order Your Local Turkey Today!

Wednesday, November 4th, 2009

@ South Mountain Creamery

If you’re hosting Thanksgiving dinner this year, it’s time to pre-order your local turkey! If you read a lot of food magazines (or blogs) to prepare for your Thanksgiving feast, you’ve probably seen a lot of talk about brining the turkey in recent years. Soaking the bird in a saltwater is supposed to add succulence to the meat. But here’s a secret: turkeys are naturally juicy. Conventional turkeys, like conventional chickens and other animals, are raised in confined quarters where they are stuffed full of grain (often genetically-modified, aka GMO) and antibiotics to grow rapidly. Turkeys who eat a natural diet of bugs, grubs and grasses will naturally produce meat that is juicier and more flavorful. And, birds who roam in fresh air lead happier, healthier lives.

What is a Heritage turkey? Today, 99% of all turkeys raised in the U.S. are the “Broadbreasted White” variety, which have been bred specifically to produce unnaturally large breasts. The breasts are so large, in fact, that these turkeys are unable to reproduce naturally! (Source: Sustainable Table/UN Food and Agriculture Organization)

free-ranging @ Fields of Athenry

free-ranging @ Fields of Athenry

Sustainable turkey farmers raise various traditional species of turkeys, Heritage breeds such as Narrangassett or Bourbon Red, to protect the genetic diversity and provide tastier options for your Thanksgiving table. Heritage birds take longer to reach market size — 24 to 30 weeks compared to 18 for supermarket turkeys — which is one reason why they more expensive. (Source: Heritage Turkey Foundation) The article on Sustainable Table has a more detailed explanation of the difference between heritage, organic and sustainable birds and questions to ask your farmers.

Wondering how to find a local, organic, free-range bird for your holiday meal? Here in the DC Metro area, organic turkeys are harder to find, but several local farmers and butchers provide heritage and/or free-range turkeys. Organic birds will be the most expensive, but they are fed only organic feed, not treated with antibiotics or hormones, and required to have access to the outdoors. Ask your farmer or butcher what their free-range turkeys are fed. Organic grain feed is less important if they are truly free-range, as turkeys prefer to eat bugs and grasses anyway. Where “all-natural” is used below, it means turkeys are not treated or fed with any antibiotics, steroids or hormones.

EcoFriendly Foods (Moneta, VA)
type: all-natural, free-range, Heritage and hybrid breeds, 12-20lbs.
price: n/a
order: order at Arlington Courthouse or Dupont Circle markets, $40 deposit required.

Fields of Athenry (Purcellville, VA)
type: all-natural, free-range, Heritage, 15-35lbs.
price: $7.25/lb.
order: download order form online and send $40 deposit; pick-up at farm only; likely to sell out early.

Let’s Meat on the Avenue (Alexandria, VA)
type: Amish-raised from Pennsylvania and Minnesota; organic from Fauquier County VA; all free-range, all-natural, fresh
price: $3.95/lb. for Amish turkeys
order: call 703-836-6328 or stop by the shop; orders will be accepted until about a week prior to Thanksgiving (or until sold out)

MOM’s Organic Market (VA and MD)
type: all-natural, free-range from Maple Lawn Farm (Fulton, MD) and Eberly’s Organic
price: $1.99/lb. Maple Lawn, $3.49/lb. Eberly Organic
order: call or visit store (locations in Alexandria, College Park, Columbia, Frederick and Rockville)

Smith Meadows Farm (Purcellville, VA)
type: all-natural, free-range turkeys, 10-12lbs. or 13-14lbs., frozen
price: $4.25/lb.
order: Place a $10 deposit at their markets, pick-up on Saturday 11/21 or Sunday 11/22 at the market where you place your order. Orders will be accepted until about mid-November. You can also call 877-955-4389 to place your order by phone.
markets: Arlington Courthouse, Del Ray, Falls Church and Chevy Chase on Saturdays; Takoma Park and Dupont Circle on Sundays

South Mountain Creamery / Hillside Farm (Thurmont, MD)
type: free-range, fresh
price: about $2.50/lb.
order: existing South Mountain delivery customers must reserve a turkey by Saturday, November 7; they will be delivered with your regular delivery the week prior to Thanksgiving.

If you don’t want to cook, The Butcher’s Block in Alexandria will have ready-to-go Thanksgiving meals available; visit the website for details.

To find a local, Heritage turkey in your area, search the listings at Local Harvest — or ask your favorite meat vendor at the farmers market!

Shared with Real Food Wednesday — visit the round-up @ Cheeseslave for more Real Food inspiration.

At Market: Chive Blossoms and Spring Greens

Thursday, May 21st, 2009

This week’s Market Watch features the hunt for local rhubarb, and read on for a recipe for jazzing up greens to appeal to picky kids (or grown ups).

At the Alexandria & District Markets: While strawberries are in abundance at the Del Ray Farmers Market, the first spring peas from Three Way Farm were snatched up within the first hour. I had hoped for rhubarb from the Riva farmers, but they were missing this week, sending the boy and I into the District Sunday for rhubarb and some of my favorite and more exotic fresh herbs available at the Dupont Circle FreshFarm Market. I was also thrilled to find pesticide-free (Spring Valley) and organic (Next Step) strawberries at Dupont. Spring Valley had the final ramps of the season, too, and their colorful salad green mix studded with edible flowers which inspired the recipe below.

erba stella chive blossoms spring herbs

Next Step Produce, a certified-organic farm in Charles County, MD, is always the source of some interesting new ingredient. This time, I picked up Erba Stella, an Italian herb with a fresh grassy flavor that is full of vitamins A & C. Armed with pretty lavender chive blossoms and crisp Swiss chard from the Farm at Sunnyside (also organic, and my reliable source for rhubarb), I set about to make greens that would appeal to my anti-leafy green toddler. Sometimes, it’s truly amazing the subtle changes that cause a kid to switch from disgust or indifference to devouring a dish — a lesson learned most recently when I sauteed asparagus in butter rather then my usual method of roasting them with olive oil. Suddenly, the boy was devouring the stalks off my plate and demanding seconds! (Nevermind that he called them “string beans,” sometimes taste is more important than terminology.)

For this attempt at jazzing up some colorful Swiss chard, I added a touch of butter to the cooked chard to help counter any bitterness, and let the boy help me sprinkle the “special edible flowers” into the pan. I can’t say this preparation has moved Swiss chard onto his list of favorites, but he did eat two bites before declaring that he needed to save the rest to “share with Daddy.” I’ll call that a success.

Recipe: Swiss Chard with Chive Blossoms

swiss chard chive blossoms

Ingredients:

  • 1 bunch Swiss chard
  • 1 handful Erba Stella (optional, could add baby spinach or stick to just chard)
  • 5 chives with blossoms
  • 1 teaspoon olive oil
  • 1/2 tablespoon butter
  • sea salt

Instructions: Warm olive oil in saute pan over medium heat. Rinse chard and shake to remove excess water. (Even if you’ve pre-washed your chard, rinse it again as the water is needed to wilt the greens.) Tear into 1-inch strips. Tear Erba Stella and chive stems into smaller pieces, and pinch the base of the chive blossoms to release the buds. Add all ingredients to the pan, cover, and cook for 2 minutes or until chard has just wilted. Add the butter and salt to taste, tossing gently to combine. Makes 4 servings. Enjoy!

Need more ideas for chive blossoms?
Try Asparagus Chive Quiche or Chive Blossom Baked Eggs

Free Range, Grass-Fed Beef (and Pork and Chicken)

Friday, April 17th, 2009

Part V of the Sustainable Family Supper series, and my submission to this week’s Fight Back Friday, hosted by the Food Renegade.

It’s probably obvious by now that we are not vegetarians by any means. I actually did abstain from red meat for nearly 5 years during my idealistic youth (high school and college) for “ethical” reasons, but was converted back during a Christmas visit to my Italian grandparents who served meat three times a day. My now husband, then friend, took me out for my first post-vegetarianism steak when I got back to college after the winter break. I was ecstatic to finally be able to order In-n-Out burgers with meat, and jumped back into omnivorism with barely a second thought. Fast forward nearly a decade, and my renewed interest in healthy, sustainable food led me to read The Omnivore’s Dilemma. I’d already sampled local, grass-fed meats from local farmers markets on occasion, but wasn’t fully committed to paying the higher price on a regular basis. Pollan’s book and my subsequent research set the ball rolling and we now strive to eat only grass-fed, pastured, hormone-free and preferably organic (and GMO-feed free) meat. I still have a little omnivore’s guilt when eating lamb or veal (cue cute baby animal images), but I was inspired to hear local sustainable agriculture hero Bev Eggleston speak at a Slow Food dinner last year about his own conversion from Berkeley vegetarian to pig farmer. As he explained, to solve the problems of conventional meat production you have to participate in the process and use your dollars to vote for sustainable solutions.

grass-fed pastured beef cows

Why Grass-Fed, aka Pastured, Meat? Without getting into the complex and hotly-debated issue of whether grass-fed cows fart more than feedlot-cows (yes, there are real scientists researching that!), there are true health benefits to grass-fed meat. Plus, you avoid supporting “Confined Animal Feeding Operations” (CAFOs or feedlots), which are essentially concentration camps for animals and which I am sure you have heard about elsewhere. (If not, read this, this, and/or this.) Other benefits include:

  • Grass-fed meat is higher in vitamins, especially vitamin E and D, which only comes from exposure to sunlight.
  • Grass-fed red meat is leaner, lower in fat and calories than conventional, and higher in better fats (Omega-3s).
  • Grass-fed means no genetically-modified (GMO) corn or soy feed, reducing the amount of corn byproducts (pesticides, chemical fertilizers, etc.) you consume. (You have seen King Corn, haven’t you?) – health benefits via Eat Wild.

One thing to note about grass-fed meat is that in much of the U.S., it is a seasonal product. Alice Waters reportedly turned down EcoFriendly’s meat for her Inaugural dinner event because it was not available fresh in January. In the winter, animals can’t always graze outdoors so be sure to ask your local vendors what they’re feeding in the winter months — ideally, it will be organic feed they grow themselves. If it is entirely grass-fed, you’ll probably have to buy it frozen. Just defrost it gently in the refrigerator and be sure not to overcook (medium rare is ideal), as leaner grass-fed meat becomes tough if overcooked.

Where to find grass-fed meat: The first place to look for local, grass-fed meat is your local farmers markets. Visit localharvest.org to find a market or ranch near you; Eat Wild‘s state-by-state grass-fed directory can also help. At the grocery store, ignore the meaningless “all natural” label and choose organic if you can, but ask the butcher if they carry any grass-fed brands. (If not, ask them to consider it!)

Grass-fed Meat in DC/NoVA: Joel Salatin’s Polyface, featured in Omnivore’s Dilemma, is right here in Virginia, and you can purchase their meats through their buying clubs. Bev Eggleston’s EcoFriendly co-operative is created in the Polyface model (Bev worked with Joel before branching out on his own) and is the gold standard for family-farmed, pastured meat in the area, with many of DC’s and NYC’s top chefs relying on EcoFriendly meats (including Cathal Armstrong at Restaurant Eve and Todd Gray of Equinox). Other smaller, family-owned farms are represented at nearly all of our local farmers markets. I’ve personally sampled and recommend the following:

  • Babes in the Woods, (Dillwyn, VA); rare-breed, forest-fed pork; at Old Town Alexandria, Clarendon and Charlottesville Farmers Markets.
  • Cibola Farms (Culpeper, VA); buffalo, pork, beef, goat, chicken; available at Dupont, Penn Quarter, Mt. Pleasant, Kingstowne, Burke, Falls Church, Reston, Dale City, Mt. Vernon, Fredericksburg Farmers Markets.
  • EcoFriendly (Moneta, VA), beef, pork, lamb, poultry, rabbit, Arlington/Courthouse and Dupont Farmers Markets.
  • Fields of Athenry (Purcellville, VA); lamb, beef, poultry; see website for drop-off locations.
  • Hilldale Farm (Palmyra, VA); organic chicken; at West End Alexandria Farmers Market.
  • Smith Meadows Farm (Berryville, VA); beef, pork, lamb, chicken, turkey, goat; at Chevy Chase, Courthouse, Columbia Pike, Del Ray, Dupont, Falls Church, Glover Park, Palisades, Takoma Park Farmers Markets.
  • Smith Family Farm, (Gainseville, VA); beef, pork, poultry; at Burke, Kingstowne, Occoquan, Palisades, Vienna Farmers Markets – and on Twitter!

Local (NoVA) Butchers:

And look for the Spring issue of Edible Chespeake, with a cover story on buying beef directly from the farmer.

Dope-Free Dairy

Tuesday, March 24th, 2009

Part IV in the Sustainable Family Supper series

dairy cow

What’s the matter with rBST? I’ve written before about how my path to natural and organic food began with a look at milk. When I became pregnant with my son, milk took on a renewed significance as I eliminated sodas and caffeinated beverages from my diet. I finally got around to reading up on bovine growth hormones, a.k.a. rBST or rBGH. You probably already know that they are artificial hormones designed to increase estrogen in female cows, thus increasing their milk production. The US Food and Drug Administration (FDA) approved its use in 1993, and like with so many other issues, refused to reexamine its safety despite growing consumer pressure and health concerns. The problem, or problems, are that the unnatural increase in production leads cows to develop infections at much greater rates, requiring them to be more heavily treated with antibiotics, which are passed on to milk consumers and flow out into soil and water with the cows’ waste. Then, there are studies linking rBST with increased breast, prostate and colon cancers in humans. The most galling part of the whole situation, in my opinion, is the ridiculous requirement by the FDA that requires dairy producers who label their milk rBST-free to include a disclaimer stating that “there is no difference between milk from cows treated with rBST and those who are not.” Actually, there are scientific studies showing that rBST is harmful and yet the burden is on the good actors to refrain from impugning the “good” name of the producers who continue to use rBST in the face of such studies.

Consumers Fight Back: The good news is that after repeatedly losing attempts in state legislatures to ban the use of rBST-free labels entirely (hello consumers’ right to know what they’re eating!), in the face of growing consumer pressure against the use of artificial hormones, its creator Monsanto actually sold off the product last year. Meanwhile, consumer campaigns targeting major dairy companies and grocers have successfully forced many companies to voluntarily reject the use of milk from cows treated with rBST. You can sign up to receive alerts from the Organic Consumers Association (OCA) to stay apprised of the latest. Food & Water Watch offers downloadable and mobile (iPhone/Blackberry) lists of rBST-free brands by state. Last month, Dannon and Yoplait joined the roster of major yogurt producers rejecting rBST milk (Stoneyfield has never used it). In the cheese world, Tillamook‘s farmer cooperative led the industry in adopting a rBST-free policy back in 2005. Cabot Creamery is the latest to get on the drug-free dairy bandwagon, announcing that they will finally stop accepting rBST-containing milk as of August 1, 2009. Even *some* Kraft cheese products (2% milk line) are rBST-free.

Next Stop, Schools: So if consumers won’t buy it, where’s rBST-treated cows milk going? Some is still in use commercially, and of course much winds up in schools. Food & Water Watch has a campaign underway, coinciding with this year’s reauthorization of the Child Nutrition Act, urging Congress to give schools the ability to let schools choose to use rBST-free and/or organic milk. According to Food & Water Watch, one out of five pints of the milk served to public schoolchildren may contain rBST. (Visit their School Milk action center to learn more.)

Better Yet, Drink Organic: If you already drink rBST-free milk, you might also want to consider organic. If you have to choose what to buy organic, organic milk and meat may be more beneficial than organic produce because the pesticides on cows’ feed are concentrated in their digestive system – and nonorganic feed includes genetically-modified (GMO) grain. And make sure that you’re choosing a brand that scores well on the Cornucopia Institute organic dairy study, because while organic certification guarantees that cows are fed GMO- and pesticide-free grain, it does not guarantee that the cows were allowed to graze on grass or treated humanely. Certain big-organic producers (Aurora and Horizon, notably) are only slightly better than conventional feedlot operations. (There’s a reason some store-brand “organic” milk is priced significantly lower – avoid Safeway, Giant, Publix and Costco store brands, which are sourced from Aurora Organics, a company found by the USDA to have “willfully” violated 14 criteria of the federal organic standard. Visit the Organic Consumer Association action page to sign a petition asking these company CEOs to boycott green-washing “organic” suppliers.)

We’re lucky to have a local, though not organic-certified, dairy delivery service, but when I have to buy milk between deliveries or on the road, I try to find Organic Valley. They are a co-operative of farms organized regionally, so the milk you buy may actually be fairly locally-produced, and they provide support to their farmers to make their farms more environmentally-friendly, such as helping their member farms obtain grants to place wind turbines on their farms. I attended a presentation by an Organic Valley farmer at last fall’s Green Festival and fell in love with the adorable pictures of his happy little cows and tale of how they prefer listening to rock music over classical. A recent study found that cows who are called by name (typically signifying a higher level of care) produce more milk, naturally. I may be a little idealistic, but shouldn’t every cow live like that?

What About Raw Milk? I haven’t read enough yet to take an informed opinion on the highly controversial issue of raw milk. Its sale is banned here in Maryland and Virginia (unless in a “cow share” program in VA), so I haven’t had the option of trying it. (At least not since I was a kid with cow-owning friends! Its true nothing else tastes like truly fresh milk.) On the one hand, I’m inclined to trust farmers who are praticing time-tested method,s and raw milk proponents insist that there are a wealth of health benefits to drinking raw. On the other hand, cows are naturally dirty animals! (That’s not a scientific argument, just an observation.) All the more reason to get to know your food’s producers, of course, whatever the product. At any rate, if you want to learn more, CheeseSlave has a great post on the reasons she chooses raw milk and links to more resources.