Today, Earth Day, I want to sing praise to the Farmers' Markets. Consciousness has been raised among the general public and many more people are now aware of the importance of sustainable agriculture and, whenever possible, eating locally. A new word has entered our lexicon to describe those who eat close to home, locavore. I could describe myself as an omnivorous locavore. I'v been called worse.
When we were kids, I remember my mother stopping at the local roadside farm stands. Then she was looking for a bargain to stretch the family's food dollar, but she also knew that nothing could compare with the taste of fresh melons, tomatoes or corn. Those summer food memories are still on my palate. In one way, I've been searching all my adult life for those vibrant, palate-thrilling flavors. Todays' farmers' markets have ended my search.
Not only does the food taste good, but we have relationships with the farmers. We know something of their lives and the immensely hard work they have undertaken. We understand that the choice to farm is as much a vocational decision as the call to be a priest or physician. This life is never about money; it's about love of God's creation and caring for the life on the planet.
Our friends, Marge Peterson and Donna Lockridge,run a small dairy farm in the East Mountains outside of Alburqueque--SouthMountainDairy.com. Their goats are raised with incredible care and love and the artisan cheese they make is some of the best I have ever tasted. Their Feta and fresh Chevre are staples in our spring and summer kitchen.
Tom Delahanty and Tracey Hamilton operate a pasture poultry farm, Pollo Real, in southern New Mexico. Their French Hens, Red Ranger and Gourmet Black, actually taste like chicken. A roast chicken made with one of these birds is sublime. When you are eating one of these creatures, no one could convince you that anything else on earth could taste as good. Pasture Poultry operations help to create arable and productive land for growing other crops as well. The Heifer Project knows this;one of the gifts you can give to help folk in developing countries is a flock of chicks.
Whenever we travel, I always try to check out the local markets. When we visited Seattle this past fall, i couldn't wait to get to the Pike Place Market. The Market celebrated its 100th anniversary on 17 August of this year. In the 1960’s developers wanted to demolish the Market and put up office and apartment towers. A grassroots citizens group formed an organization called the Friends of the Market to save this landmark. In 1971 Seattlites voted to make the market an historical district where uses, as well as structures, were preserved. The people of Seattle have shown the rest of us what it takes to preserve something, be it a place or an idea, that is important.
Here is a recipe from the Pike Place Market Cookbook
Zuppa del Frutti di Mare (Seafood Soup)
1 tablespoon unsalted butter
1 tablespoon extra virgin oilive oil
1 shallot, minced
1/2 cup dry white wine
1 12 ounce can whole Italian tomatoes
1 1/2 cups homemade chicken stock
Pinch of saffron
1 pound shrimp (rinsed, shells cut down the back with kitchen shears, and deveined) or scallops (rinsed and patted dry) or two pounds mussels (scrubbed and debearded just before cooking)
1 pound seafood fillets, such as halibut or salmon fillets, rinsed, skinned, patted dray and cut into 1/4-pound pieces
Kosher salt
Freshly ground black pepper
Four 1/2-inch baguette or rustic bread slices, grilled or broiled
1 clove garlic, peeled and halved
1. Heat butter and olive oil in a large saucepan over medium-high heat. Add shallot and cook 1 to 2 minutes, or until softened but not browned, stirring frequently. Add wine and cook 1 to 2 minutes, or until reduced slightly, stirring constantly.
2. Add tomatoes and their juice, crushing the tomatoes with your hands or the back of a large spoon. Add chicken stock and saffron, stir well, and bring stock to a simmer.
3. Add seafood to pan, cover and simmer 5 to 7 minutes, or until fish is done and shellfish opens. Remove any mussel that do not open. Season to taste with salt and pepper.
4. To serve, divide the seafood and broth among individual bowls. Top with baguette slices that have been rubbed the garlic clove.
Serves 4
And we can get the halibut and salmon from one of our favorite vendors at the Los Ranchos Market. The Fish Hugger spends the summer on a boat in Alaska catching wild salmon and halbut. We reap the benefits of his labor.
So, especially on Earth Day, I give thanks for all those who plant,tend and harvest the fruits of the earth.
