Articles in Sustainability
Would you like to reduce agricultural waste, save water, support innovation, lower your grocery bill and eat farm-fresh produce all at the same time? Imperfect Produce in San Francisco’s East Bay has you covered.
In “Wasted,” a report for the Natural Resources Defense Council, scientist Dana Gunder estimated that 40% of all the food produced in the United States is lost due to inefficiencies in the supply chain. Her analysis showed that, in the case of fresh produce, these losses occur before it even hits retail stores, the greatest percentage happening in the field and post-harvest in the packing sheds — primarily as a means of meeting customers’ “expectation of cosmetic perfection.”
Three committed food-waste experts — Ben Chesler, Ben Simon and Ron Clark — founded Imperfect Produce to reduce this waste by developing a supply and distribution network that brings physically “flawed” yet edible, in-season fruits and vegetables culled from packing plants directly to customers’ homes via a weekly delivery service. As the slideshow explains, it’s a perfect solution.
Main photo: Roopam Lunia, director of marketing at the company Imperfect Produce in San Francisco‘s East Bay, shows off an eggplant culled in the packing sheds. Promoters have struggled with descriptors such as “ugly,” “misshapen” or “funny-looking” — but how about “practically perfect”? Credit: Copyright 2015 Seth Joel
Chickens came into my life in an unexpected way. I am a city girl. I was raised in the suburbs of New York City and later lived in the city and in Boston. I neither thought of nor envisioned raising backyard chickens. But my move to the Berkshires of western Massachusetts — Stockbridge, to be exact — and the little boy, Matthew, who would become my stepson, changed all that.
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We didn’t buy those chicks that day, but I did promise that we’d get some when we returned home. Being a new stepmom, I had no idea — let me say that again, no idea — my seemingly clever solution to not buying the chicks in Montana, an intended false promise that I was sure Matthew would soon forget, would result in my love affair with chickens and an amazing bond with my stepson.
Raising backyard chickens has increased in popularity in recent years. An online survey of backyard chicken owners, by the Poultry Science Association in 2014, found that nearly three-quarters of the nearly 1,500 respondents owned fewer than 10 chickens. And the major reasons for raising backyard chickens were as food for home use (95%), gardening partners (63%), pets (57%) or a combination of all three.
Here are my “top fives” — breeds to own and reasons to raise backyard chickens.
Top breeds to own
I have bought my chickens from a variety of sources, from the local Agway or Tractor Supply to mail-ordering them from Murray McMurray’s. Storey Publishing has a great book about breeds and raising chickens. Here are my favorite five:
Easy to care for
Chickens need a safe roosting spot at night to protect them from land and air predators such as coyote or owls. They need an area to peck around outside. Our chickens are free to roam, but you can build a caged area or get movable solar-electric fencing. The chickens need fresh water and chicken food. Local nursery or tractor supply stores carry chicken feed.
Our backyard chickens’ antics immediately melt away any negative feelings or issues I might be carrying from my daily activities. With a side-eye glance, the chickens quickly communicate to me how they love seeing the hand that feeds them. And, of course, what do I do? I feed them. I would be an excellent Pavlovian subject. Chickens have great personalities. They are playful and social. Last summer, one of our chickens, Honey Bunny, was in love with my husband. He was working on the barn and would hear rustling and out would pop Honey Bunny. She was so present during the project that she even managed to imprint her feet in the concrete footing. If that doesn’t provide a good giggle, I don’t know what will.
They become family pets
Many days when I arrive home, I am greeted by the joyful explosion of rapid wing-fluttering, running chickens. Who knew they could bond so strongly with human caretakers and be so excited to see us? The bonding happens at the human level as well. For me, chickens, like most pets, become family members. Adults and kids alike fall in love with the spirited personalities, joyful antics and the wonderful communicative noises of the chickens. While we all recognize the cock-a-doodle-doo of a rooster, the hens trill, purr and cluck — each in her own voice. I have learned to discern sounds of contentedness versus fear.
When you’ve got chickens, you’ve got eggs. And that means your neighbors quickly become your friends as there is nothing better than fresh eggs! The eggs also make great hostess gifts. My stepson had a great egg business for a while — he sold eggs to many neighbors and friends who both loved seeing this proud little boy but also enjoyed the rich eggs.
Who doesn’t love fresh eggs?
This may be the most obvious of all … but the eggs are perfection. Once you have had an egg from pasture-raised chickens that eat bugs, grass and the like, you will find store-bought eggs tasteless and anemic.
Their yolks are the color of the setting sun, their texture and fresh extraordinary taste are unparalleled. Poached eggs on toast are perhaps the best way to relish the perfection of the egg and its taste, while a frittata, in any flavor, offers a perfect simple lunch or dinner entrée.
Perfect Poached Eggs
Prep time: 1 to 2 minute
Cook time: 3 to 8 minutes
Total time: 4 to 10 minutes
Yield: 1 serving
1 tablespoon white wine vinegar
Toast of your choice
Salt and pepper
1. Boil water in a sauté pan with white wine vinegar.
2. Crack egg and boil until preferred doneness.
3. Placed on buttered toast.
4. Add salt and pepper, and savor each bite.
Prep time: 10 to 15
Cook time: 35 to 40
Total time: 45 to 55 minutes
Yield: 4 servings
2 tablespoons olive oil
3 potatoes, boiled and sliced
1 onion, chopped
Salt and pepper
6 eggs, well-beaten
1/2 cup cheddar
Chives, chopped for garnish
1. Preheat oven to 400 F.
2. Heat the olive oil in a medium frying pan, making sure the sides are well coated.
3. Add the potatoes and onion and sauté until nicely browned. Sprinkle with salt and pepper to taste. Add the eggs and sauté over medium heat for a minute or two until the eggs set up, remove from heat.
4. Sprinkle cheddar on top and place in oven for 10 to 15 minutes or until golden. Remove from oven. Take a spatula around the edges and slide frittata onto a plate.
5. Slice and garnish with chopped chives.
Main photo: Teenage chickens rule the roost. Credit: Copyright Carole Murko
Le Marche, Italy, nestled between the Apennine mountains and the Adriatic sea, is a hidden treasure of delicious regional food, organic vineyards and medieval villages of which even many Italians are unfamiliar.
A recently launched app, Bioculture, allows visitors to discover the landscapes, art and culture of the region along with honest-to-goodness food to delight the hungry traveler in this “land of little enchantments.”
Click through the following slideshow to find 12 foods that are among the best Le Marche has to offer.
Explore Le Marche, Italy
» Italy’s highway to culinary heaven
» Italy’s Lake Garda: Where beauty meets sustainability
» Italy’s Cinque Terre: 5 lands, 5 secrets and a grand finale
» 5 fall recipes celebrate best of Italy’s Piedmont
Main photo: Typical “zero kilometers” antipasti in Le Marche, as served at the Pietra Maula agritourism restaurant near Castelraimondo. Credit: Copyright 2015 Clarissa Hyman
Cattails have been described as the grocery store of the wild because every part of the plant is edible. During the growing season, three of these parts — shoots, flowers and pollen — provide easily accessed and versatile food for foragers.
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Better yet, these parts of the cattail offer analogs to familiar flavors such as cucumber and corn, which means that even those dubious of wild food might enjoy them. Euell Gibbons treasured cattails, “For the number of different kinds of food it produces there is no plant, wild or domesticated, which tops the common cattail.”
Sometimes growing 9 feet tall and best recognized in late summer by their brown cigar-shaped flowers, both broadleaf (Typha latifolia) and narrow-leaf cattail (T. angustifolia) are edible, and can be used interchangeably. Though widely available, care must be taken to harvest cattail from a clean location because the plant grows in marshy areas, which can be contaminated.
Whether you live in the city or the country, use caution when choosing a place to pick cattails, particularly cattail shoots. Consider what the water looks and smells like where you are harvesting, as well as what may be upstream. In the city, drainage from streets and golf courses can make water unsafe for collecting food. Rural locations can look pristine, but beware of agricultural runoff.
Finding the right place to forage
Perhaps the best known edible part of cattail, the tender core of the growing leaves, is commonly referred to as the shoot. Cattail shoots are best before the plant begins to flower. To harvest cattail shoots, peel back the outer two or three leaves, firmly grasp the remaining leaves with both hands, and give the plant a tug. You will have in your hands something that looks like an enormous leek.
Peel back more leaves until the lower end is a creamy pale white. Cut off all of the dark green leaves so that you are left with a heart of cattail. If you feel certain you have harvested your cattail shoots from a clean location, do a taste test.
Some people feel a scratchy sensation at the back of the throat when eating raw cattails. If so, skip eating them raw. If you don’t feel the itchy sensation, delight in the crunchy and satisfyingly cucumber taste of cattail shoots. They can be used in all the dishes for which you’d traditionally use cucumber, from salad to tzatziki to refreshing yogurt soup.
Making the most of cattail shoots
Cattail shoots are also fantastic when cooked. They can simply be chopped and added to stir-fries and side dishes. They are especially good when blanched, dressed in oil, garlic, salt and pepper, and lightly grilled.
When cattail flowers emerge, they are well disguised by sheaths of leaves, much like slender ears of corn. Cattail flowers are made up of two parts. The upper portion is male and will go on to produce pollen. The lower portion is female and is what remains and turns into the recognizable brown sausage-shaped punk later in the year.
In narrow-leaf cattail, the male and female portion are separated by a small bit of spike, whereas the broad-leaf cattail, the two bits are connected. The upper, male, portion of the cattail flower is what is traditionally harvested, as it provides a greater amount of edible material than the female bit.
Cattail flowers — just like corn on the cob
Look to collect cattail flowers as they begin to emerge from their sheath, and simply cut the upper portion off with a pair of scissors or a knife.
To enjoy cattail flowers, steam them whole for 10 minutes. If you have children around, they may enjoy eating the cooked cattail flowers with a bit of butter and salt, like miniature corn-on-the-cob, though care must be taken not to ingest the inedible toothpick-like core of cattail flowers.
Cattail flowers may also be stripped off their inner core using an upside down fork. Using this method, it is quite simple to prepare a large amount of flowers in a short period of time.
Cattail flowers have a surprisingly sweet and mellow flavor, not unlike corn. They may be prepared simply, with nothing more than garlic butter and salt. Cattail flowers also work well in egg dishes and soups.
The special treat of cattail pollen
Perhaps the most delightful part of the cattail to eat is its bright yellow pollen.
Look for cattail flowers that are loaded with yellow pollen, like a mop heavy with dust, and collect it by shaking the top portion of the cattail flower into a milk jug or half-gallon Mason jar, either in the field or snipped off and done at home.
Cattail pollen can be substituted into 1/3 of the flour in most recipes for baked goods, from pancakes to muffins and breads. Cattail pollen can also be used to add a sunny color and subtle milky corn flavor to rice dishes.
Main photo: Cattails. Credit: Copyright 2015 Ellen Zachos
Just like family members, Kelly Beef cattle are raised with care and love. At the Arrow T Ranch in the Williamson Valley outside Prescott, Arizona, Tom Kelly and his wife, Tammy, bring together their relatives to work and gain expertise in treating animals, and human beings, right.
Tom Kelly was born in northwestern Arizona, where ranches are measured in not acres but square miles. He always wanted to be a rancher. But he realized that the landowners were often “attorneys from Phoenix or Wickenburg” — in other words, well-to-do gentlemen farmers. So Tom became a lawyer in order to finance his dream of becoming a rancher — and succeeded. Now he produces 100% grass-fed beef in the old-fashioned way while making sure that skills and experience needed to raise cows is passed on to another generation.
Home on the (free) range
The cattle are raised on two different spreads. Their first year is spent on the Kellys’ La Cienega Ranch, 130 square miles of mountainous open range in the Mojave desert. The calves thrive in this uncontaminated habitat, grazing on 27 types of forage. When the animals weigh 450 pounds, they are moved to the lush subirrigated grassland of the Arrow T Ranch. For the past 70 years, the native grasses in these verdant meadows have been nurtured and the invasive grasses culled without pesticides or herbicides.
Herding day on the ranch
Late last summer, I joined Tom for a roundup — which might more accurately be called a “push-up” — to the sorting pens. For these events, Tammy’s brother, Kasey Looper, brings his wife, Tyler, and children Cole, 12, Rio, 10, and Sage, 8, to work alongside family friend Mark Mingus and fiancée Savannah Lindau. There are no clouds of dust, no thundering hooves. What appears to be a quiet Sunday ride with his young nieces and nephews is in fact a carefully choreographed dance, as their horses “push” the young cows in the right direction from a distance of up to several hundred yards; the movement is gentle rather than aggressive, because stressed cows are hard to handle and even tougher to eat.
When the cattle reach the sorting pens, Tom allows time for a family lesson. The children learn about the sorting process, which Tom describes as “a conversation and comparison of opinions” about the quality and potential of each calf. Some are returned to La Cienega as breeding stock and others enter the commercial beef pipeline — but the best calves are selected to remain on the grass, fattening up naturally for up to 18 months until they are ready to be sold. Cole is already acquiring the skills that must become second nature to every cowboy, such as “heading and heeling” the calf. As dad Kasey throws one lasso over the animal’s head, Cole quickly lassoes its two back legs, or heels, on his first throw, displaying the accuracy that is needed to do the job gently and safely for both the riders and the calf, which can now be branded.
Looking back, moving forward
As small-scale producers, Tammy and Tom are developing a following for Kelly Beef one client at a time. In her Prescott store, The Rancher’s Wife, Tammy explains the more-unusual cuts of meat, providing instruction and recipes to help customers make the most of the nutrient-rich, almost purple meat. Don’t assume that health-conscious urban foodies are their best customers: Locals who still have roots in the agricultural community buy half or a quarter of a calf, sometimes on the hoof. They value knowing every player in the supply chain and are comfortable cooking every cut of meat.
But the Kellys are not trying to return to a lost agrarian paradise; they are looking to the future. They believe the demand for grass-fed beef is growing and that “knowledge-rich farming,” to use a term coined by rancher-author Allan Nation, will lead a younger generation to good breeding and good grazing management. That much was clear from my visit to Arrow T, as I obeyed his instructions about photographing the roundup from my car discreetly: no raised voices, no sudden movements that might spook the herd. Next time, though, I want to be riding beside him through the thigh-high red-wheat grass, watching the cows stroll back to pasture.
Main photo: On the Arrow T Ranch near Prescott, Arizona, the eponymous family behind Kelly Beef raises 100% grass-fed cattle. Credit: Copyright 2015 Seth Joel
Malt is a fairly mysterious ingredient, but craft beer is about to change that.
Like milling helps turn wheat into bread, malting helps turn barley and other grains into beer. Malting is the process of germinating (sprouting) and then kilning grains, which allows access to the starches and enzymes necessary for fermentation.
The importance of malt
Malt’s job is not strictly functional, though. Different types of malt contribute flavors and other elements to the final product. Malt is to beer what stock is to soup, as brewer John Mallett writes in his book, “Malt: A Practical Guide from Field to Brewhouse.”
“As craft beer has exploded in popularity, hops have often been seen as the sexy ingredient in beer,” he says. Mallett is the director of Bell’s Brewery in Michigan. “On first glance, malt seems kind of dull, but it actually contributes the key attributes that largely define beer, including color, flavor, foam, body and, eventually through fermentation, alcohol.”
Craft malthouses opening
At one time, malting was a domestic chore, same as baking bread. Prohibition and changes in farming helped consolidate the industry and put the production largely out of sight. Now, in response to curiosity about this ingredient, craft malthouses are opening across the nation. New York State has more than its fair share.
This is because New York created a friendly environment for micro and nano brewing with the Farm Brewery Law. This licensing, which went into effect at the beginning of 2013, requires that breweries use a percentage of state-grown products. A revival of hops production was already underway, and the law nudged along the boom in malt. Nine malthouses are in operation across the state, and more are in the works.
Brewing at the local level
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“It’s been exciting learning a whole new skill, one that’s been pretty much forgotten,” says Bob Johnson, who runs Niagara Malt. A professor of plant ecology and biochemistry at Medaille, a small liberal arts college in Buffalo, Johnson also grows hops, and farms and malts barley. “Malting is relegated to big commodity houses, and it’s nice bringing this whole process … to the local level.”
Buffalo had several malthouses, he notes, and three of its mayors were maltsters. Johnson says regional products lend distinctive flavors to beer.
“Plants really have an intimate contact with the soil,” Johnson says. “I’m at the base of the escarpment and all my soils are very limey; sitting at the base of a limestone cliff — my soils are very sweet as they say. That gives a flavor. The microorganisms in soil strongly influence the health and metabolism of plants.”
His adventures in making ingredients began with a taste for fuller flavored beers. “I realized the chemicals I was enjoying so much were from hops,” he says. Intrigued, he started to look into hop farming. Three years ago he planted 1,200 plants but lost half of them to drought. Hearing rumblings of the Farm Brewery Law, he realized there was going to be a programmed demand for hops and malt. This gave him the courage to replant and buy some equipment. His hop yard covers 1 1/2 acres and has 1,400 plants.
Johnson malts in the original malting system designed by pioneering Western Massachusetts maltsters Valley Malt. This system malts 1 ton of grain at a time, carrying out all the procedures, from steeping through germination (sprouting) and kilning in a single tank.
As he explores malting, Johnson also benefits by being a member of The Craft Maltsters Guild, which was formed last year to help shape the burgeoning industry by setting standards for production, performance and sourcing, and building a network for sharing information.
Given the rise of the craft beer market, the potential for growth in small-scale malting is tremendous, and New York has created an economic architecture to help develop that potential.
Private/public partnerships are helping to build momentum. Cornell University is researching what varieties of malting barleys are suited to the climate. Greenmarket Regional Grains Project is pairing farmers, maltsters and brewers for collaborations and otherwise working to raise awareness of the local agricultural products. Entrepreneurs are seizing the opportunities in beer. New York has 210 craft breweries, and 78 of those are farm breweries.
“Farm brewers have to use 20 percent New York ingredients,” says Paul Leone, director of the New York State Brewers Association. (The rate will change as the region’s capacity to produce local products increases.) “The market is there automatically for that group, but beyond the license every brewery in the state would use local ingredients.”
A steep learning curve
For now, use is limited by quality and price. Farming malting barley in a region that hasn’t done so for almost a century is a steep learning curve. Commodity malts cost significantly less than craft malts, and beer is thirsty for grains. Even if there were no difference in price, New York could not supply all its breweries. The largest of the new craft-malting facilities in the state only produce three tons a week. A ton of malt can only make about 13 to 15 barrels of beer, or about 26 to 30 kegs.
“What’s unique about New York State and craft beer is that at one point we owned the hop industry. It’s a natural progression to own it again, or a share of it,” Leone says. “Beer does have a certain terroir. The barley that’s grown here and the way that its malted here is going to be a little different than when it’s from out West, same as the hops. Brewers have an ability to engineer their own flavor profile that’s uniquely New York.”
Main photo: A farmer holds a handful of germinating barley. Credit: Copyright John Mallett
Start a sheep farm to lower your taxable income? That’s what Deborah Sowerby did when she launched Olive Ewe Ranch in 2005 in Bradley, California, 20 miles northeast of Paso Robles, the noted wine region on the Central Coast.
The idea started when Sowerby’s husband, Paul, the national sales manager at Adelaida Cellars winery in the mountainous Adelaida District of Paso Robles, brought home a book about it one day and suggested she try it.
For the stay-at-home mom, it sounded like a good opportunity, and the book provided the guidance she needed to get started. Because Sowerby enjoys lamb, she opted to raise a good meat breed, starting with four ewes that grew to a flock of 100. Her sheep of choice is the medium-sized hair breed called Dorpers, which are easy to train and flock well. “As a meat breed, they are mild and buttery in flavor. They don’t have strong flavor like the wool breed,” she said.
Sheep grazing benefits local wineries
In the past four years, the meat business has morphed into a Sheep in the Vineyard program, in which sheep help control weeds in vineyards and reduce the carbon footprint by cutting back on fuel emissions, Sowerby said.
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She got the idea to start the program after she was approached by vintners looking for a holistic way to farm. With Sheep in the Vineyard, grazing sheep clear weeds and other invasive ground cover that can deplete soil’s nutrients. The grazing helps restore soil vitality and even nourishes the vines.
Sowerby’s sheep have found homes in some top-notch wineries in Paso Robles, among them Adelaida Cellars, Tablas Creek, Booker Vineyards, Ambyth, Dover Canyon and Villa Creek.
“A 100-pound sheep deposits 4 pounds of fertilizer daily,” she said of another benefit to Sheep in the Vineyard. “Over a five-month period, 20 sheep deposited 12,000 pounds in the 7-acre Bobcat Crossing Vineyard.”
Bobcat Crossing is part of the Adelaida Cellars’ 168-acre ranch that is home to 24 sheep, a couple of alpacas and a guardian llama named “Lliam.”
Sheep in the Vineyard was initiated at Adelaida Cellars. “There was so much mustard and vineyards adding to the biodiversity,” she noted. In addition to the benefits to the health of the vineyards, the sheep are also a draw for the winery’s visitors.
Initially, Sowerby’s sheep were brought in from her ranch after the grape harvest, grazing in the vineyards from October to March. Soon, though, she decided to leave the flock year-round so they could graze in the walnut orchards and mustard fields between March and October.
“For two years now, this is home to 24 Dorpers,” she said of the Adelaida Cellars ranch. Of this herd, six are owned by Adelaida Cellars, while the rest belong to Sowerby.
Ill effects of California drought
The drought in California affects the sheep and Sowerby’s plans for the future. Each year, Olive Ewe Ranch attempts to grow a field of forage mix (oats, wheat and barley) with the hope that sufficient rain will fall so they can cut and bale it for supplement feed, along with purchased alfalfa, which is a good source of protein for the flock.
“The reality is with several years of drought, growing a crop based on the whims of Mother Nature to grant us sufficient moisture is like rolling the dice,” Sowerby said.
Sowerby’s work in agriculture work belies her fashion background. Previously, her only relationship with wool was with fabrics and textiles. As a design and merchandising specialist, the former Orange County resident’s travels took her around the world on Princess Cruises and working for Giorgio Armani boutiques. Her lifestyle changed when she moved with Paul to the Central Coast 20 years ago. They purchased their 40-acre property nine years ago.
Olive Ewe Ranch has expanded to the point that she has now partnered with Mary Rees, another sheep producer, to create a comprehensive program that not only supplies sheep but also training and assistance specific to the wineries. While some wineries rent their herds, others raise their own flocks.
Breed recommendations for sheep farming
When clients look for recommendations for a particular breed — more sheep breeds are available than any other type of livestock — Sowerby suggests Dorpers. “It’s possible to triple the flock’s size in one year (with Dorpers) since they have the ability to lamb year-round,” she said.
In addition, they shed and don’t require shearing, which can be expensive. Sowerby also advises picking a sheep species based on the desired taste. The species fall into two categories — hair breeds and wool breeds. The wool breeds have a more lanolin flavor that becomes more pronounced as the animals age, while hair breeds maintain their softer, buttery flavor.
Olive Ewe Ranch Lamb Sliders With Aioli
Prep time: 45 minutes
Cook time: 40 minutes
Total time: 1 hour, 25 minutes
Yield: 8 servings
For the lamb burgers:
1 pound ground lamb
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper to taste
For the carmelized onions:
2 tablespoons butter
2 medium onions, finely sliced
2 tablespoons thyme
3 cloves of garlic, minced
2 shallots, minced
1/2 cup chicken stock
1/2 cup Adelaida Cellars Syrah (or a full-bodied red wine)
For the aioli:
6 cloves of garlic, finely minced
1/4 teaspoon salt
2 egg yolks, at room temperature
1 tablespoon mayonnaise (optional)
1 cup olive oil
For assembling the sliders:
8 slider buns, gently seared on the grill
2 cups arugula
8 slices Gruyere cheese
For the burgers:
1. Combine all ingredients in a bowl. Form into eight small patties.
2. Brush lightly with olive oil and grill until desired doneness.
For the carmelized onions:
1. Heat butter in a sauté pan over medium heat. Add the onions and thyme. Let the onions brown, turning occasionally, 15 minutes. Add garlic and shallots, continue cooking, turning occasionally, for another 3 minutes.
2. Add the stock and cook until the mixture is reduced to a brown color but not scorched. Then add red wine and continue to reduce until the onions turn light brown and caramelize, about 10 to 15 minutes.
3. Set aside and warm before serving.
For the aioli:
1. Put garlic and salt in a mortar and mash with a pestle to form a paste.
2. Place in a bowl and add egg yolks. Whisk gently.
3. If using, add the mayonnaise to the bowl and mix. (For foolproof aioli, this helps the binding process.)
4. Slowly start adding olive oil a few teaspoons at a time while whisking, until all the oil is added. The end result will be a mayonnaise-like consistency. Aioli can be refrigerated for up to five days.
For assembling the sliders:
1. Apply a thin layer of aioli to both sides of the warmed buns.
2. Place a lamb patty on the bottom portion of the bun, followed by a slice of Gruyere, a heaping teaspoon of hot caramelized onions and then a few leaves of arugula. Cover with the top portion of the bun.
Recommended wine pairings
Adelaida Cellars’ Anna’s Vineyard Syrah or select among other Paso Robles Syrahs, including Ecluse, Anglim, Tablas Creek or one of the full-bodied Paso Robles blends from Linne Calodo.
Main photo: Sheep grazing in Adelaida Cellars’ Bobcat Crossing vineyard. Credit: Copyright 2015 Courtesy of Deborah Sowerby
Regionally sourcing flour for 15,000 pounds of bread a week is the equivalent of a lunar landing, but in Vermont one bakery has found the way to do so. Red Hen Baking Co. has been baking organic bread in central Vermont for 15 years. By the end of this year, all of the flour that the bakery uses will come from within a 150-mile radius.
“As a baker, it’s a real luxury to have the same wheat all the time,” said Randy George, of Red Hen Baking Co. The Vermont baker spoke about local flour with Quebec farmer Loic Dewavrin at the Northern Grain Growers Association conference in March, in Essex, Vermont. The two have an uncommon partnership.
Such leaps forward don’t register as significant to consumers because growing grains and making flour are almost invisible processes. However, the farmers, bakers and food advocates at the conference appreciated this achievement, and listened hard for details of the challenges en route to this success story.
The importance of local flour
“Normally, you will see some variation from flour lot to flour lot. You can never count on complete consistency,” George said. The typical roller mill draws wheat from a variety of sources, but the flour from Le Moulin des Cedres all comes from wheat grown by Dewavrin and his family at their organic farm, Les Fermes Longpres.
“Roller mills are incredibly expensive infrastructure. I never heard of one that was on a farm,” he said.
Stone mills located on farms are not uncommon. This type of mill is relatively simple to run and inexpensive to purchase. Roller mills, however, are industrial-scale equipment. Les Fermes Longpres, located just west of Montreal, recently finished assembling a small roller mill. The family took four years to complete the project, using parts from a defunct French roller mill and doing much of the work themselves to minimize the investment.
A family mill makes uniform flour
At Le Moulin des Cedres, the Dewavrin family mills wheat grown on the farm. With an eye toward evening out seasonal irregularities, the flour is made from a combination of two years’ crops. This is why baker George was marveling at having access to uniform flour.
All mills use raw materials that are products of nature and have a wide range of potential expression. Since roller mills pool wheat from multiple sources, the result can vary. Even with careful testing of grains to try to keep the range within limited parameters, mills are blending wheat from many different climates and micro climates, from many different farms with various cultivation, harvest and storage habits, and the flour and its performance changes accordingly.
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Le Moulin des Cedres is unique, but exemplary of the farm’s approach. When Dewavrin returned to the family farm after a career as an industrial engineer, he and his brothers began to convert a conventional corn-soy crop farm into a more diversified organic operation. This was in pursuit of a system that could support the brothers financially, and support the farm’s health and long-term viability.
To make the most of what they grew, the brothers sought methods to capture crop value on the farm and avoid selling crops into the commodity market as much as possible. Making sunflower oil was the first value-added process they tackled. Next, they considered whether to do something with the soy they grew, or the wheat. After investigating the markets, they saw that what they could do with soy didn’t hold as much promise. Flour seemed the best route. There was enough whole-grain, stone-milled flour, however, and bakers had expressed interest in locally grown and produced white flour.
Keeping the integrity of the crop
The idea of having full command of the crop from seed to selling had great appeal to the Dewavrin family. Without running a mill themselves, their production was mixed with grains from other farms.
“Our goal was to keep the integrity of the crop,” Dewavrin explained. Selling wheat to a mill meant their crops were mixed with many others. “We lost the purity of the product and the controlled efforts we put into it.”
Les Fermes Longpres is a very careful farm. The family puts a lot of thought into crop rotations, tillage, and other ways of building good soil, the basic tenet of organic farming.
For the mill, they also worked hard on wheat quality issues, from selecting plant varieties to combating diseases and pests that challenge wheat in the field, and in storage. They began milling slowly last year, determined to understand the process and create a good flour for bakers.
A bakery-mill collaboration
Feedback from bakeries like Red Hen, one of the few bakeries using the mill’s limited supply, helped in this area. In response to what George observed when baking with Les Cedres’ early mill runs, Dewavrin increased the level of starch damage slightly to improve the baking quality of the flour.
“Damaged starch” is an odd term. While it sounds like a bad thing, it’s just milling terminology for opening up the starch granules.
“Getting just the right amount of ‘damage’ is critical so that the flour is in the right state for the baker to continue the ‘damage’ in the baking process,” George said. All mills have to get this right, so the adjustment made is not unique. But the way that the correction came about, through the baker communicating with the farmer/miller was entirely different than the norm.
Leaps forward in decentralizing the production of staple crops don’t register as significant, not yet. But the more that bakers seek local flour, and the more that farmers seek noncommodity marketing options, the more consumers will learn to understand and appreciate the small food mountains people are moving.
Main photo: The Red Hen Baking Co. has been baking organic bread in central Vermont for 15 years. Credit: Copyright Courtesy Red Hen Baking Co.