[Akroncooperative-news] Captain Planet and the "No Farms No Food" Message, Corn for Your Lawn, Farm Fresh Recipe from the Equinox and more

Thu May 6 21:21:39 UTC 2010

Lawrence A. Parker
Executive Director
The Akron Cooperative
234-525-0543
http://www.akroncooperative.com/

Please consider the environment before printing this e-mail.

----- Forwarded Message ----
From: American Farmland Trust <action at farmland.org>
Sent: Thu, May 6, 2010 2:33:36 PM
Subject: Captain Planet and the "No Farms No Food" Message, Corn for Your Lawn, Farm Fresh Recipe from the Equinox and more

American Farmland Trust  

Forward   Donate   Subscribe   www.farmland.org 

Welcome to  the May edition of Farm Fresh News.In this issue, find out how corn could curb your crab grass, read about 10 people, places and partnerships making a difference for farmland, get geared up for America's Favorite Farmers Markets contest, get cooking with another Farm Fresh Recipe and more!

Let Corn Curb Your Crab Grass this Year

Looking for a good organic fertilizer for
your lawn that can also help keep crab grass under control?  Ask your local lawn and garden center for
corn gluten meal!  The nitrogen in corn
gluten naturally feeds grass over time, so it doesn't give your turf an
unhealthy "quick push" that might result in a "crash" later
on. If you get this farm product on your lawn early enough after
the snow disappears, it will work it's natural magic all year long.   Recognizing Farmland Protection Trailblazers

When American Farmland Trust started 30 years ago, most
communities were just waking up to the dangers of farmland loss, and few had
taken action. Now, farmland protection is a national movement. Public and
private efforts to preserve farm and ranch land are underway from coast to
coast – and have protected over three million acres. Read about 10 pioneering
people, places and partnerships featured in our recent magazine as “farmland
protection trailblazers.” 

Get Ready to Love Your Farmers Market!

The countdown is here! The 2010 America’s Favorite Farmers Markets
contest is just around the corner. We hope you will join us for another fun
summer celebrating farmers markets in your community and across the nation. Votes
will open at 12:00 pm on June 1st. Get ready for the summer by making sure your farmers market manager signs up to 
participate this year! 
Download and print a packet to take to your market manager
this weekend! 

Gretchen spreading the No Farms No Food message at the White House with Captain Planet! - YES! 
What's Happening to Our Amber Waves of Grain?

Last month, we were delighted to receive an
email from a new supporter, Betty Londergan. Betty contacted us because
she is giving away $100 a day to a different cause, for each of the 365 days of this year.
To share her experience giving back for the year, she is writing a blog called What Gives 365, showcasing all of
the causes that she has chosen to support. Betty
is concerned with the rapid loss of vital farmland to development and chose American Farmland Trust as one of her featured causes. Read her inspired
and heartfelt message about why she supports American Farmland Trust's mission.Thank you Betty! 
~ Gretchen Hoffman
Manager of Engagement and Communications - AFT 

Farm Fresh Recipe
In the 10 years since they opened Equinox, Chef Todd Gray and his wife Ellen Kassoff Gray have risen to the top
of Washington DC’s vibrant culinary scene. Despite the
demands of running a successful restaurant, the Grays make time to spread the
word and promote the benefits and fundamentals of seasonality, sustainability
and healthy eating. Recently they started working with DC’s Murch Elementary School
where they teach students where food comes from, how to cultivate their own
crops, and most significantly how to cook and enjoy what they grow. They also
opened and manage a community farmers market in the heart of the city. 
Mascapone Grits with Seared Jumbo Scallops and Black Truffle Sauce
Serves 6
Ingredients
For the Grits:
2 cups Vegetable Stock (reserve 1 additional cup)
4 cups Milk (reserve 1 additional cup)
1 Bay Leaf
1 pint Heavy Cream
1 cup Grits, course ground
½ stick Butter
4 Tbs Mascarpone
tt Salt & Pepper
For the Sauce:
1 c Madeira Wine
1 c Port wine
3 ea Shallots, sliced
1 c Veal Glaze
1 ea Black Truffle, minced
tt Salt & Pepper
For the Scallops:
6 Jumbo Diver Scallops
2 Tbs Grapeseed Oil or Clarified Butter
tt Salt & Pepper
Method:  
For the Grits: In a
medium sized pot, bring vegetable stock, milk, bay leaf and heavy cream to a
boil. Stir in grits. Simmer, stirring regularly (off direct heat)
for approximately 1 ½ to 2 hours. Add reserved
vegetable stock and milk as needed. When
grits are tender, stir in butter and mascarpone to finish. Season with salt & pepper.  
For the Sauce: In a
small sauce pot, combine Madeira, port and
shallots and reduce to one-third of original volume. Add glaze and simmer 5 minutes. Strain and place into a clean sauce pot; add
truffles and cook 5 minutes. Season and
keep sauce warm.
For the Scallops: In a large sauté pan, heat grapeseed oil
to medium high. Season scallops and sear
until golden brown and cooked to medium temperature, approx 4 minutes per
side. Remove and keep warm.  
To Assemble: Heat six
large bowls, spoon grits into the center and top grits with seared
scallop.  Drizzle truffle sauce around
and serve immediately.           

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