From the Market Manager
It’s corn season! Even though I know we can buy corn on the cob when it isn’t local, I think it’s worth waiting for. Local corn is so sweet. Unless you’re making a lot of it, it doesn’t have to be boiled. You can cook it in its husk in the microwave. I think 5-6 minutes on high is perfect. Use butter, not margarine.
Here’s a recipe for corn pudding. Using fresh corn makes it so sweet. You can use frozen out of season.
3 T melted butter
2 cups corn (from about 3 ears)
1/3rd cup sugar
1 tsp. salt
2 large eggs
2 cups whole milk
½ tsp. grated nutmeg
1. Heat oven to 350 and butter a 1 ½ quart casserole dish.
2. Stir sugar and salt into corn. Mix beaten eggs and milk together, then stir into corn mixture.
Add melted butter and mix thoroughly.
3. Spoon mixture into prepared dish and sprinkle with nutmeg. Place the dish in a larger baking dish or roasting pan. Transfer to oven and carefully pour hot water into the larger dish until it comes about halfway up the sides of the
smaller baking dish.
4. Bake for 40-50 minutes, or until a knife inserted into the center of the pudding comes out clean. The pudding will be set, but still jiggle.
Highland Foundation Free Fridays—July 19th
Boston Children’s Museum
Arnold Arboretum, Boston
Battleship Cove, Fall River
Cape Cod Children’s Museum, Mashpee
Nantucket Maria Mitchell Assn., Nantucket
New England Historical Genealogical Society,Boston
Peabody Essex Museum, Salem
Sandwich Glass Museum, Sandwich
Spellman Museum of Stamps & Postal History,Weston
Eric Carle Museum of Picture Book Art, Amherst
This n' That
Don’t feed bread to ducks or geese; it’s not good for them.
Empty your answering machine or cell phone voice mail; it’s very frustrating not to be able to leave a message.
Pick up litter every day.
Buy a park pass; support our city’s park system.
Recipe—Martha’s Blueberry Cake
This is a fabulous cake. I often make it in 2 9x5x3” pans rather than a tube cake pan
½ cup butter
2 cups granulated sugar
3 ½ cups flour
½ tsp. salt
2 tsps. baking powder
1 cup milk
3 cups blueberries, floured (fresh if possible)
½ cup brown sugar
1/3rd cup flour
½ tsp. ground cinnamon
1/4th cup butter
Cream together the butter and granulated sugar
Add the eggs beating after each.
Combine 3 ½ cups flour, salt, and baking powder and add alternately with milk to creamed mixture.
Stir in the blueberries and pour batter into a greased and floured 10” tube pan. Mix together brown sugar, 1/3 cup flour, cinnamon and butter and sprinkle over batter. Bake 1 hour and 20
minutes at 350 degrees. Less for smaller pans.
Future of Food in New England Cont’
A New England Food Vision envisions New Englanders in 2060 eating more diverse and healthier foods than today with 3 times as much land (15% of the region, or 6 million acres)
producing food: several hundred thousand acres in and around cities devoted to intensive production and several million acres of rural farmland supporting crops and livestock.
This expansion leaves 70% of the region forested, with adequate room remaining for clustered “smart growth” and green development.
In this scenario, the region grows most of its vegetables, half of its fruits, and some of its grains,beans, and oils; all of its dairy, meat and animal products come from animals raised in the region: sheep goats, and cows mostly on pasture, and pigs and poultry with feed brought in.
Among other benefits, the Omnivore’s Delight scenario would:
Increase the value of food production in New England by more than 3 times
Grow the farming industry and local jobs
Increase commercial fisheries and related local jobs
Reduce the use of current food system practices that put future generations at risk
Promote health through more nutrient rich dietary practices
Promote greater social justice and equity
Build greater regional food security through enhanced capacity for food production
Regional Reliance Footprint: Planning for Scarcity
Regional Reliance is the scenario designed to address more severe economic and environmental conditions that would demand more food production and greater changes in food consumption. In this scenario, New England could produce more than 2/3rds of the food required to support a population of nearly 17 million individuals. Due to our large urban population, and cold climate, complete local food self-reliance is not a realistic goal;there is not enough prime cropland in New England to provide the needed grain, vegetable oil, sugar, and other basic commodities, and many desirable foods such as oranges, coffee, and cocoa can’t be grown here.
Although Regional Reliance is an option few would welcome, it is worth knowing that if pressed, New England could produce 2/3rds of its own food.
Policy Changes are Needed
This vision of New England’s food system is premised on the right to healthy, accessible food for all. This right can’t be realized without policy and programmatic changes that will create systems to support this vision becoming a reality. Suggested policy recommendations include:
Secure a living wage for every person who is able to work and sufficient jobs for all
Redirect federal agricultural subsidies to support sustainable fishing and farming
Ensure that every household that wants to grow its own food is able to do so, either on its own property or in common space
Subsidize consumption of healthy foods (especially fruits and vegetables) so that people will be encouraged to eat more nutrient-dense foods (HIP does this)
Expand farm-to-plate programs in schools,hospitals, and other institutions
Protect farmland and forest through programs that purchase easements from landowners
Promote farmland access and training programs for beginning farmers
Pass and enforce strong environmental regulations that protect and preserve our natural environment, but combine these with incentive programs that help farmers and fishermen put environmental safeguards in place
Invest in distribution networks and retail outlets that better connect farmers and fishermen with customers
Adopt regulatory structures that encourage access to fishing rights for owner-operated fishing vessels
Support the creation of community gardens, school gardening programs, etc.