Farmer Conference in Jackson MS

New day celebrated with a potluck

On Feb 10th, Slow Food New Orleans and marketumbrella.org convened the first Sunday potluck at La Provence to bring a small Focus Group of chefs and farmers together-some of the chefs who had expressed interest in buying from farmers directly and farmers who are mostly not the same faces who come to markets to sell retail to happy shoppers and generous chefs and restaurants, but folks who want to make new customers of building a partnership with one, two,more restaurants who get to sit and pick seeds with those farmers and explain about size and color they would like in 2 months when that crop comes in.

This small group left some paragons of the local food movement out of the room, but that input will be added and more familiar names will become alumni every time; excitement is building all over the place, serious viral marketing going on.
Lunch was brought by farmers and chefs (like the menu item above) and the back doors stayed open to see the livestock that Chef Rene Bajeaux has behind the kitchen, and after lunch, urging among staff to get folks to crowd around 3 tables carefully diversified among the groups to talk about:
pricing
selection
distribution
Expressly: how can we get more farmers and chefs to feel like they are getting their true, deserved value in each area and to get this big idea in all and then beyond our elegant dining places with our one of a kind professional chef leaders?

Good talk, honest talk and some ideas thrown out, so much that notes and discussion and analysis are still happpening, but what is clear is a hub of some kind must be created, either virtual or real and more intentional work from marketumbrella.org Forager Mischa Byruck, who seems to be the first of his title in the country to tackle the entire entrepreneurial regional food system as his homebase.

Stay tuned.

Learn about life as a farmer...

lifeonafarm

growing a garden..

M & V and I are starting to work seriously on plants and soil. 18 free trees have been delivered by Parkway Partners and 7 more are still coming for all of the property owners who asked for one on the front of their property. Marilyn at NOFFN has offered volunteers to put the trees in the ground; that should happen next Tuesday.
We are about to plant some rye grass on the farm site and on the front of my property (see picture below) to reduce the run off of water off the front onto St. Peter. I am researching bamboo for the front of the wooden yurt and will be picking out a type that does not take over the front of the property.
Trying to find soil in the city is problematic; the person at the place that Macon recommended was incredibly hostile and told them they were closing next week. Went to Grant's place (Laughing Buddha on Cleary), and he was gracious and helpful.
All of the AgCenter literature is out, as we read and puzzle about which type of fig trees and citrus trees we want to have on the farm and in our yards.



Next, is the vetiver for soil erosion; stay tuned!

West African Peanut Soup

Recipe from Jennifer, who makes it in cold months, whch is a bunch in Cincinnati!

This peanut soup is rich and spicy. The chopped scallions or chives are an integral element, not just a garnish.

SERVES 6 TO 8

2 cups chopped onions

1 tablespoon peanut or vegetable oil

1/2 teaspoon cayenne or other dried ground chiles (or to taste -- I used 1-1/2 teaspoons, I wouldn't use more than that but it was just about right)

1 teaspoon grated peeled fresh ginger root

1 cup chopped carrots

2 cups chopped sweet potatoes (up to 1 cup white potatoes may be substituted)

4 cups vegetable stock or water

2 cups tomato juice

1 cup smooth peanut butter

1 tablespoon sugar (optional)

1 cup chopped scallions or chives



Saute the onions in the oil until just translucent. Stir in the cayenne and fresh ginger. Add the carrots and saute a couple more minutes. Mix in the potatoes and stock or water, bring the soup to a boil, and then simmer for about 15 minutes, until the vegetables are tender.

In a blender or food processor, puree the vegetables with the cooking liquid and the tomato juice. Return the puree to a soup pot. Stir in the peanut butter until smooth. Taste the soup. Its sweetness willl depend upon the sweetness of the carrots and sweet potatoes. If it's not there naturally, add just a little sugar to enhance the other flavors.

Reheat the soup gently, using a heat diffuser if needed to prevent scorching. Add more water, stock, or tomato juice for a thinner soup.

Serve topped with plenty of chopped scallions or chives.

Xmas Day

Two days a year, Robert and Elizabeth of Fair Grinds Coffeehouse give their staff the day off and pour free coffee on behalf of a non-profit, and that non-profit's volunteers or staff help with making more coffee and maybe bringing treats for folks to eat.
This year, New Orleans Food and Farm Network is the helper and the beneficiary. Marilyn Yank (and visiting friend Miriam) were on hand to grind beans, hit the start button on the coffeemaker and keep the cups and tops available.
The looks on peoples faces as they come in and see food, coffee and calm faces with no consumer transactions (unless you feel like donating) is wonderful and worthwhile on any day, but especially on this day.

The Return of Absinthe

This is my kind of zealot...

nola.com story