FDA Gets Tough on Baby Food Labels

Date: 03.09.2010 | Category: News Feed | Response: 0

by FarmPlate

The Food and Drug Administration is cracking down on misleading food labels, specifically on baby foods. Seventeen companies received warning letters from the FDA on March 4th because their labels made unauthorized claims about health and nutrition. Baby food makers including Nestle (producers of Gerber and Gerber Graduates), Beech-Nut, First Juice Inc., and PBM Products were some of the companies warned about their product labeling.

The FDA doesn’t allow health claims to be published on baby foods because there are no federal dietary guidelines established for children under the age of two. Gerber Graduate puffs, for example, violated this standard by claiming to be a “good source of iron, zinc, and Vitamin E.”  Labels on some varieties of Juicy Juice were named as violating FDA standards because “the product labels imply that the products are 100% juice when they are actually juice blends with added flavors.”

Companies that received warning letters from the FDA have 15 days to either dispute the claims or inform the FDA of the steps they will take to correct their packaging labels.

After criticizing the Smart Choices Program as a food labeling system, the FDA announced in October it would develop standardized criteria for front-of-package labeling. The FDA reiterated this promise last Wednesday announcing it will soon propose new guidelines for food package labeling, says the Associated Press.

A full list of companies and the food products that received warning letters from the FDA can be viewed here.

More National News

March 8: Federal regulators will meet in Iowa to discuss the issue of a few agriculture companies controlling the majority of the food market.  Associated Press

March 8: A hearing to legalize  the sale of raw milk in Wisconsin has been set for March 10.  Associated Press

March 6: A total of $11 million will be awarded to 15 people who complained about the odors from a hog farm owned by Smithfield Foods Inc. in Missouri.  The Virginian-Pilot

Regional News

March 4: Vermont-based building supply company Allen Lumber has joined the Keep Local Farms initiative.  Vermont Business Magazine

March 4: Vermont town meetings have voted 14-1 against relicensing leaking nuclear power plant Vermont Yankee.  Vermont Business Magazine

March 3: The Vermont state heath department and attorney general’s office are joining forces to work on lowering state obesity levels. Almost 60 percent of Vermonters are overweight or obese.  Rutland Herald

Thinking Ahead to Sunday Supper

Date: 03.05.2010 | Category: Restaurant Beat | Response: 0

by FarmPlate

The Hanover Inn’s buttoned-down New England exterior belies the wide-open culinary possibilities found inside. The historic inn on the Dartmouth College Green offers white-tablecloth dining in The Daniel Webster Room, more casual foods plus wine and beer tastings at Zins Winebistro and al fresco fare on The Terrace. All three serve up the delicious tastes of the Upper Valley’s agricultural bounty thanks to Executive Chef Jason Merrill.

We caught up with Chef Merrill yesterday, eager to learn what he’s planning for Sunday’s comfort food supper at Zins. The $15-a-plate special has become a big draw for students, professors, families, visitors and anyone else hungry for really good food. The chef half-apologized saying he didn’t know just yet what the entrée will be. “We’ll figure that out on Saturday afternoon. Menu and flavor inspirations come to me pretty naturally. It might be mac ‘n’ cheese made with local cheeses, of course, or a chicken pot pie or meatloaf.”

A native Vermonter, Merrill is passionate about putting fresh, local foods on his menus. In fact, 75 percent of the ingredients on the menu come from a 50-mile radius of the inn. Every winter, Chef Merrill meets with seven local Vermont and New Hampshire farmers to chart the Inn’s produce, meat and dairy needs for the coming year. He admits he’s looking forward to the first harvest of spring. “I cannot wait for fresh peas and those sweet little pea tendrils.”

Chef Merrill’s local suppliers include:
Blue Ox Farm, Enfield, New Hampshire
Crossroad Farm, Fairlee, Vermont
Fable Farm, Barnard, Vermont
Long Wind Farm, East Thetford, Vermont
Luna Bleu Farm, South Royalton, Vermont
Robie Farm, Piermont, New Hampshire
Spring Ledge, New London, New Hampshire

To find out what’s on the menu for Sunday’s supper at Zins or to reserve a table anytime at the Hanover Inn, call 603.643.4300.

Slow-Cooked Pork & Root Vegetables with Orange

Date: 03.03.2010 | Category: Recipes | Response: 0

by FarmPlate

If you’ve never prepared celeriac before, don’t be intimidated by its knobby, gnarly exterior — there’s a mild, even sweet, lovely vegetable on the inside.  Use a sharp knife to peel. If you think this is going to take awhile, drop the chunks of celeriac into a bowl of cold water with a slice of lemon as you work to keep the celeriac from turning brown.

3 tablespoons olive oil
2 pounds boneless pork shoulder, cut into 2-inch pieces
Salt and freshly ground black pepper
1 large celeriac (celery root), peeled and cut into wedges
2 medium red onions, cut into wedges
2 carrots, peeled and cut into 1 1/2-inch pieces
2 small turnips, peeled and cut into wedges
3 cloves garlic, chopped
1½ cups white wine or amber ale
1 cup chicken stock
1 orange, juiced and a 3-inch strip of zest cut from the peel
1 tablespoon soy sauce
A big fresh rosemary sprig
Crusty Red Hen bread for serving

Preheat the oven to 325ºF.

Over medium-high, heat 2 tablespoons of the oil in a large Dutch oven or other heavy flameproof casserole with a lid. Season the pork with salt and pepper and brown it, in batches if necessary. Transfer to a plate. Heat the remaining 1 tablespoon of oil in the pan. Add the celeriac, onions, carrots and turnips and sauté for 4 to 5 minutes, until the vegetables begin to brown. Stir in the garlic and cook for a few seconds more.

Add the pork and any juices to the vegetables, then pour in the wine or beer, stock, orange juice and soy sauce. Add the orange zest, rosemary sprig and a generous grinding of black pepper. Bring the mixture to a simmer.

Cover the pot and transfer to the oven. Cook for 1½ to 2 hours, stirring after an hour or so. Add more liquid if necessary. The pork and vegetables should be very tender. Let stand for a few minutes before serving, then ladle into shallow bowls. Serve with crusty bread to soak up the fragrant juices.

This one-pot meal reheats well.

Serves 6 to 8

Root Veggie Renaissance

Date: 03.03.2010 | Category: Real Food | Response: 0

by FarmPlate

In case you haven’t noticed, root vegetables are staging a real comeback, at least in Vermont’s top restaurants and home kitchens. Beet salads are everywhere, and the Roasted Beet Salad with Warm Vermont Goat Cheese at the Kitchen Table Bistro is especially good. Hen of the Wood features a wide variety of roots on their menu (which changes daily to complement the season). Diners can dig into rutabaga, celeriac or carrot offerings at the Inn at Weathersfield. Root veggies are even turning up on pizzas. “You name it, we use it,” says Tracy of American Flatbread’s Burlington Hearth.  “It’s that time of year.”

This root veggie renaissance could be due in part to the efforts of Pete Johnson of Pete’s Greens along with other forward-thinking Vermont vegetable growers. Instead of being woody, bitter or virtually tasteless, locally grown root vegetables are firm, sweet and practically shouting with flavor.

Root vegetables star in the easy, one-pot recipe below.

Slow-Cooked Pork & Root Vegetables with Orange
If you’ve never prepared celeriac before, don’t be intimidated by its knobby, gnarly exterior — there’s a mild, even sweet, lovely vegetable on the inside.  Use a sharp knife to peel. If you think this is going to take awhile, drop the chunks of celeriac into a bowl of cold water with a slice of lemon as you work to keep the celeriac from turning brown.

3 tablespoons olive oil
2 pounds boneless pork shoulder, cut into 2-inch pieces
Salt and freshly ground black pepper
1 large celeriac (celery root), peeled and cut into wedges
2 medium red onions, cut into wedges
2 carrots, peeled and cut into 1 1/2-inch pieces
2 small turnips, peeled and cut into wedges
3 cloves garlic, chopped
1½ cups white wine or amber ale
1 cup chicken stock
1 orange, juiced and a 3-inch strip of zest cut from the peel
1 tablespoon soy sauce
A big fresh rosemary sprig
Crusty Red Hen bread for serving

Preheat the oven to 325ºF.

Over medium-high, heat 2 tablespoons of the oil in a large Dutch oven or other heavy flameproof casserole with a lid. Season the pork with salt and pepper and brown it, in batches if necessary. Transfer to a plate. Heat the remaining 1 tablespoon of oil in the pan. Add the celeriac, onions, carrots and turnips and sauté for 4 to 5 minutes, until the vegetables begin to brown. Stir in the garlic and cook for a few seconds more.
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Federal Funding Coming for Farmers’ Markets

Date: 03.02.2010 | Category: News Feed | Response: 2

by FarmPlate

The USDA’s Know Your Famer, Know Your Food initiative has earmarked $5 million in funding from the 2010 Farmers’ Market Promotion Program for grants to develop new farmers’ markets and enhance existing markets, roadsides stands and CSA programs as part of Michelle Obama’s Let’s Move campaign.

USDA Deputy Secretary Kathleen Merrigan announced the grant funding on a visit to New York City last Thursday, where she said, “The benefits of direct-to-consumer marketing are two-fold. Consumers are provided with fresh, healthy, affordable and locally grown products, while meeting the farmers that produce it. Farmers, on the other hand, are able to expand their economic opportunities and grow their incomes.”

The grants are an effort to reduce what the first lady has labeled as “food deserts,” areas in the country that don’t have access to healthy foods from supermarkets or farmers’ markets.

According to the USDA, there are 5,274 farmers’ markets in the country. This figure marks a 13 percent increase in farmers’ markets since 2008. Despite this increase, there are still many areas nationwide that do not have farmers markets. Click on the Local Foods tab then select “Farmers’ Markets” on the USDA Economic Research Service’s recently launched Food Environment Atlas for a visual representation of the so-called “food deserts.”
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Growing Together: Chef Tostrup and His Farmer Partners

Date: 02.26.2010 | Category: Restaurant Beat | Response: 0

by FarmPlate

We caught up with Jason Tostrup of the Inn at Weathersfield yesterday. The acclaimed chef wasn’t too concerned about the snowstorm. “We have a generator and there’s plenty to eat.” He’s encouraging weather-affected locals to come by and dine. “Eat local every day” is our motto around here. Good local foods don’t have to be special-occasion foods.” The Black Watch Burger on the Lucy’s Tavern menu is proof of that. It’s the best in town, if not the best in New England.

Inn at Weathersfield Chef Jason Tostrup

The Highland beef cattle at Black Watch Farm, just down the road from the Inn, don’t mind the snow either. These animals with their thick hides and shaggy coats “are happier living in the cold,” says Tostrup. Five years ago when Tostrup came to Weathersfield, he connected with Frank Manafort at Black Watch Farms as a source for natural beef and pork. “Frank was one of my first farmer partners here at the Inn. He was the catalyst for me to better understand the relationship needed between chef and farmer.”

The connections just keep coming. The Inn works regularly with more than a dozen different area farms, each one with a major commitment to doing consistent business. “Working together and supporting one another has allowed the Inn and its supplier to both grow together, and that in turn supports the local economy.”

Guests staying at the Inn can get to know these farmer partners through a unique self-guided tour system that’s been programmed into a GPS unit. After a day of food and farm tourism, they can savor a farm-to-table menu in Chef Tostrup’s signature ‘Verterra’ restaurant or enjoy casual fare at Lucy’s Tavern.

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Braised Black Watch Beef Short Ribs

Date: 02.26.2010 | Category: Recipes | Response: 0

by FarmPlate

from Chef Jason Tostrup at the Inn at Weathersfield

Black Watch Farm raises Highland cattle on its farm near the Inn. Chef Tostrup loves the bold, salty-sweet flavor of this very lean beef. Start the recipe a day ahead of serving to allow the ribs to marinate.

4 pounds bone-in beef short ribs
4 cups red wine
3 tablespoons tomato paste
24 slices thick-sliced bacon, cut into 1-inch pieces
1 cup chopped onions
½ cup chopped carrots
1 medium leek, sliced
3 bay leaves
1 sprig thyme
1 head garlic, cloves separated and peeled
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
2 cups cold water or stock

In a bowl large enough to hold the ribs, combine the wine, tomato paste, bacon, onions, carrots, leeks, bay leaves, thyme and garlic cloves. Add the ribs, cover and marinate in the refrigerator for 24 hours prior to cooking.

Preheat the oven to 325ºF.

Remove the ribs from the marinade. Strain off the liquid, saving the liquid and veggies separately. Season the ribs with salt and pepper.

Heat the olive oil in a Dutch oven or heavy-bottomed skillet over high heat. Place the ribs meat-side down and brown on both sides. Once browned, remove the ribs and add the bacon and vegetables reserved from the marinade to the pan.

Cook the vegetables until browned and lightly caramelized. Return the marinade to the pan and cook until all the liquid has evaporated.

Add the water or stock to the pan and slip the ribs back in. Bring to a simmer, cover the pan then transfer to the oven to braise until the meat is tender and just falling off the bone, about 3 hours.

Serves 8-10

One Big Block Party

Date: 02.25.2010 | Category: Coming Up | Response: 0

by FarmPlate

Move over Crescent City. It’s Burlington’s turn to let les bons temps rouler. The Magic Hat Mardi Gras Celebration in downtown Burlington, Vermont, opens with music at Higher Ground on Friday night. On Saturday, live bands on Church Street will fill the air with Cajun/Creole sounds as pubs and cafes will serve up tasty New Orleans fare.

The King & Queen of Mardi Gras Costume Contest begins at noon outside City Hall. Winners are each awarded $500 and will help lead the Grand Parade with Magic Hat’s Alan Newman and Mayor Bob Kiss. The event, now in its fifteenth year, will benefit the Women’s Rape Crisis Center.

• If you go, keep in mind: Smart revelers park their cars at Magic Hat HQ on Bartlett Bay Road in South Burlington or Burlington High School and take the free Mardi Gras shuttle into town.

• Buy your beads to throw at the Magic Hat Mardi Gras Headquarters located in the old Maplehurst Florist shop on Church Street in Burlington. Sales benefit the WRCC.

• It’s going to be chilly! Fingerless gloves are best for catching the beads, authentic Louisiana moon pies and Lake Champlain chocolates as they fly from the floats!

• Families with children under 7 years old are welcome to catch the parade from the Little Jambalaya Viewing Zone, on the corner of Main Street and South Winooski.

More Regional Events

(All events take place in Vermont unless otherwise noted.)

Thursday, February 25
Ron Krupp, local author of Lifting the Yoke: Local Solutions to America’s Farm and Food Crisis offers up practical actions for Vermonters.  7 to 9 pm at Kellogg-Hubbard Library in Montpelier. Free.

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Brandade

Date: 02.24.2010 | Category: Recipes | Response: 0

by FarmPlate

Here’s one for slow food fans—the salt cod needs soaking for 1 to 2 days. After that, however, the recipe takes only about 20 minutes to prepare.

A note on salt cod: Most of the cod fisheries in the Atlantic are too fragile to be considered sustainable, but Pacific cod is a different story. The Marine Stewardship Council (MSC) just last month certified two important Alaskan cod fisheries as sustainable. Some of that harvest makes its way to Brazil and southern Europe to be turned into salt cod. Look for the MSC sustainability label whenever you buy salt cod.

1 pound salt cod or smoked haddock
Nonfat and whole milk from your favorite Vermont dairy
2 bay leaves
½ cup olive oil
6 to 10 garlic cloves, peeled and smashed
2 large baking or 4 to 5 medium all-purpose potatoes
1 cup grated Swiss-style cheese, such as Blythedale Farm Green Mountain Gruyère or Thistle Hill Farm Tarentaise
Vermont Common Crackers, Westminster crackers or crostini, to serve

Soak the cod in cold water for 1 to 2 days, changing the water every few hours. Smoked haddock does not need soaking.

Place the piece of fish is a small saucepan. Add the nonfat milk to just cover the fish. Add the bay leaves to the pan then bring the milk to a gentle simmer and cook for 3 minutes. Cover the pan and remove from the heat. Set aside until the fish is cool enough to handle.

In a small saucepan, slowly heat the olive oil and garlic until very hot but not bubbling. Remove from the heat and set aside to infuse.

Peel the potatoes and cook in boiling salted water until soft. Drain and mash, adding just enough whole milk to make the potatoes smooth.

Preheat the oven to 400ºF.

Remove the fish from its poaching liquid. Flake the fish, checking carefully for any bones. Place in a mixing bowl. Add the mashed potatoes and combine well with a fork. Add the garlicky olive oil in a stream, beating the mixture quickly with electric beaters until supple and smooth. Transfer the brandade to a small gratin dish. Sprinkle the top with the grated cheese.

Bake the brandade until heated through and the cheese is melted, about 12 minutes. Serve with plain crackers or crostini.

Serves 8 as an appetizer, 4 as a main course

Sea Fare for Hungry Revelers

Date: 02.24.2010 | Category: Real Food | Response: 0

by FarmPlate

Mardi Gras v1 took place early last week for most people. Not so for those revelers north of 44 degrees latitude. Mardi Gras v2 comes to downtown Burlington, Vermont, this weekend. The annual pre-Lenten blowout is sponsored by Magic Hat Brewery and includes great music, great food and great beer plus one absolutely awesome parade at 3 pm on Saturday.

Long ago in Catholic countries, the period after Mardi Gras meant seven weeks of meat-free meals. Butcher shops closed until Easter Saturday while fishmongers took up the slack, selling boatloads of salt cod to the faithful. It’s that salt cod tradition that inspires today’s recipe for brandade, a rib-sticking cod-and-potato classic from southern France. You’ll find it’s the perfect warming dish to serve after spending the afternoon outdoors catching beads and moon pies thrown by the kings and queens of the Mardi Gras parade.

Brandade
Here’s one for slow food fans—the salt cod needs soaking for 1 to 2 days. After that, however, the recipe takes only about 20 minutes to prepare.

A note on salt cod: Most of the cod fisheries in the Atlantic are too fragile to be considered sustainable, but Pacific cod is a different story. The Marine Stewardship Council (MSC) just last month certified two important Alaskan cod fisheries as sustainable. Some of that harvest makes its way to Brazil and southern Europe to be turned into salt cod. Look for the MSC sustainability label whenever you buy salt cod.

Read the rest of this entry »