The Atlas is here!

The 2009 Farm Fresh Atlas of Eastern Wisconsin has finally arrived!  Fred and Kathleen Depies and the rest of the crew have been hard at work updating this wonderful 40-page guide to healthy, local food.  The Atlas includes listings for Farms, Business/Organizations, Certified Public Use Kitchens, Community Gardens, Farmers Markets and Events. The guide includes providers from all over Eastern Wisconsin, from Oconto to Ozaukee.  There is a “Quick Find” Product and Farm Guide, a map showing farm locations, detailed individual listings, a “what’s in season” chart and much, much more.

Why is the Atlas so important? 

Farms listed pledge that their farm:

• Is family or cooperatively owned.
• Is committed to reducing the application of synthetic pesticides and fertilizers.
• Is operated in a way that protects and sustains the region’s land and water resources.
• Treats animals with care and respect.
• Provides safe and fair working conditions for employees.
• Sells Wisconsin products that they grow or help produce.

Business listings follow similar guidelines.

Buying locally helps farmers stay on the farm, supports local economies and builds communities.  It allows us to reduce our environmental impact while setting our tables with the freshest, healthiest meals available. From grass-fed beef, bison and elk rich in omega-3 fats, to perfectly ripe strawberries still warm from the sun, to the crunchy root veggies and herbs that make a soup so wonderfully aromatic, to bright-yolked eggs from free range chickens – this is what food was meant to be.  There are also listings for farm artisans/crafters that provide quality, hand-made goods.

Fox 11 has graciously agreed to make the Atlas available for download on the Green Sense page.  Printed copies are available at the businesses and organizations listed in the Atlas, or by contacting Fred Depies at fkdepies@charter.net.

 

Links:

Organic and Sustainable Agriculture and Food Education – Did you know that NWTC offers the Midwest’s only complete certification in organic and sustainable farming?  Go to www.nwtc.edu and search on “Sustainable Practices”.

 

Savor Wisconsin –Online resource for finding Wisconsin Food Products and Services

 

 

Recipes from the Farm Fresh Atlas provided by Prospera Farms

 

Bok Choy, Carrots and Green Beans

Preparation time: 15 minutes.

Ingredients:

1 teaspoon peanut oil
3 tablespoons minced shallots
2 carrots, sliced diagonally
1 cup fresh green beans, cut into 1 inch pieces
1 cup chopped bok choy
1/3 cup low sodium, low fat vegetable broth
1 tablespoon light soy sauce

Directions:

Heat the oil in a wok or skillet over high heat. Add the shallots and sauté for 3 minutes. Add the carrots and stir fry for 3 minutes. Add the green beans and stir fry for 2 minutes. Add the bok choy and stir fry for 2 minutes. Add the broth and simmer for 2 minutes. Add the soy sauce and serve.

 

Lemony Cucumbers

Prep Time: 10 Minutes.
Ready in approx. 4 Hours 10 Minutes.
Makes 6 to 8 servings

Ingredients:

2 cucumbers, chopped
1/4 cup white wine vinegar
2 tablespoons white sugar
2 teaspoons celery seed
1/8 teaspoon ground black pepper
3/4 teaspoon salt
2 tablespoons chopped onion
1 tablespoon lemon juice

Directions:

In a mixing bowl, combine the cucumbers, vinegar, sugar, celery seed, pepper, salt, chopped onion and lemon juice. Toss, cover and chill for 4 hours.

 

Tomato Arugula Bruschetta

 Serve on a slice of French bread.

Prep Time: 10 Minutes.
Cook Time: 20 Minutes. Ready in approx. 4 Hours 30 min.
Makes 4 cups (32 servings).

Ingredients:

20 Roma (plum) tomatoes 1/4 cup olive oil
1/2 tsp salt 1 tsp. ground black pepper
8 cloves garlic, minced 1 bunch arugula - rinse, dry, chop
20 sun-dried tomatoes packed in oil, drained and chopped
3 tablespoons grated Parmesan cheese

Directions:

Bring 4 quarts of water to boil in a large saucepan. Place the Roma tomatoes in the boiling water for about 1 minute to loosen the skins. Drain and rinse with cold water. Peel, core, seed, and coarsely chop. Heat the olive oil in a large skillet over medium heat. Slowly cook and stir the tomatoes with salt and pepper for 15 minutes.  Stir in the garlic and cook 5 minutes. Stir the arugula into the mixture, then remove skillet from heat. Transfer mixture to a large bowl. Gently fold the sun-dried tomatoes and Parmesan cheese into the mixture. Cover and chill in the refrigerator approximately 4 hours before serving.