The Farmplate Blog

A Look at Food Waste in California
FarmPlate Apr 06, 2010 News 0 comments
In California, more than 6 million tons of food products are thrown away every year by farms, restaurants and supermarkets. Food shelters, on the other hand, do not have the supply to meet the ever-increasing demand. A recent examination by California Watch and the Annenberg School for Communication and Journalism took a close look at California’s food system to try to identify the reasons why these unwanted food products are not channelled to food banks and other organizations where donations are greatly needed. The examination concluded that many grocery stores are more likely to throw away food than to donate it to local food banks because of liability concerns. Often, stores will donate...
The Egg Beat
FarmPlate Apr 02, 2010 The Beat 1 comments
Between the easy access to fresh, locally produced eggs and the many great cooks who poach, fry, boil, bake or scramble them to perfection, Vermont is the place for egg lovers. Today, we've gathered together a few of FarmPlate's egg-hunting tips for your virtual Easter basket. Dyeing Eggs the Natural Way If there's no food coloring in your cupboard or if you'd like to avoid chemicals altogether, you can make your own dye. • For pink, grate a small fresh beet into a saucepan. Add 2 cups water and 1 tablespoon vinegar. Simmer gently for 15 minutes, strain and let cool. • For blue, simmer 1 cup chopped red cabbage, 2 cups water and 1 tablespoon vinegar for 10 to 15 minutes. Strain and let cool...
Spring Greens & Feta Pie (Hortapita)
FarmPlate Apr 01, 2010 Recipes 0 comments
from the FarmPlate Kitchen If you like, make a simple sauce of Cabot Creamery Greek-style yogurt and chopped fresh mint to serve alongside the pie. ½ cup uncooked white rice 4 tablespoons extra virgin olive oil 4 small or 2 large leeks, rinsed well and thinly sliced 1 fennel bulb, trimmed and very thinly sliced 2 tablespoons currants 1 teaspoon ouzo, or 1 tablespoon balsamic vinegar or white wine 2 tablespoons chopped fresh parsley ¼ teaspoon dried oregano ¼ teaspoon dried thyme ¼ teaspoon salt Very generous grinding of black pepper 3 pounds assorted tender greens, such as baby spinach, arugula, beet greens or chard, stemmed and washed 1 teaspoon grated lemon zest 3 tablespoons butter 1...
A Pie for a Balmy Sunday
FarmPlate Apr 01, 2010 Real Food 2 comments
There's an awfully good chance you'll be in shirtsleeves while shopping for the ingredients for this Sunday's Easter feast. With temperatures forecast in the 70s, warm sunny thoughts and flavors will be on everyone's mind. Even if you're planning on roasting a succulent Vermont leg of lamb or a delicious ham, you might want to include a vegetarian entrée on the menu. Hortapita is a traditional Greek savory pie made with wild greens gathered in the springtime that's often part of a Greek Easter meal. While you can't go foraging on a Vermont hillside just yet, you can find tender local greens at area co-ops and farmers' markets (Middlebury, Montpelier and Rutland's farmers' markets will be...
Healthy Food Awareness Continues to Hit Mainstream Media
FarmPlate Mar 30, 2010 News 0 comments
Naked Chef Jamie Oliver's new prime-time reality show Jamie Oliver's Food Revolution premiered on ABC last week to high ratings. The show chronicles Oliver's attempt to revamp eating habits in Huntington, West Virginia, a community that is one of the most statistically unhealthy in the U.S. Oliver is a Food Network chef, healthy food advocate and TED prize winner. In the first two episodes, he tackles the Huntington cafeteria lunch menu, quizzes elementary students on their knowledge of vegetable basics and attempts to break one family of their reliance on deep-fried foods by introducing healthy recipes. [caption id="attachment_2962" align="alignleft" width="279" caption="Jamie Oliver,...