August 2nd, 2008 Newsletter
Bardstown Road Farmers’ Market Newsletter
Sarah’s Corner
From our friend Sarah Fritschner
What’s responsible for dramatically rising food prices?
Last year, world food prices rose 40 percent, according to Reuters, the biggest increase in 15 years. Prices are expected to rise another 5 percent this year.
Certainly the cost of oil makes a difference; it increases the cost of shipping. The average domestically-grown produce travels 1500 miles to its destination, and those calculations don’t include Mexican jalapenos or Chilean grapes. If gas costs $4/gallon instead of $2/gallon, we’re naturally going to see a price increase.
Some people blame ethanol subsidies. Tyson says the subsidies for ethanol have increased the cost of grain, and thus the cost of chicken, pork and beef. Department of Agriculture data show that the cost of eggs increased nearly 30 percent in 2007, six times the 2006 price rise. About 34 percent of corn raised in the U.S. will be diverted to ethanol this year, compared to last year’s 23 percent.
Tyson may be the only industry giant negative about ethanol subsidies. Archer Daniels Midland, Monsanto, DuPont and John Deere have committed millions of dollars to their new coalition, Alliance for Abundant Food & Energy, which supports “sustainable, responsible development of biofuel in the U.S. and throughout the world.”
As far as saving on the carbon footprint, ethanol production probably can be blamed for emitting more carbon dioxide into the atmosphere than it saves when used as fuel. Converting undeveloped land to growing corn causes these extra emissions. In addition, ethanol must be shipped by railroad rather than pipeline. And many ethanol critics say we must use more energy to convert corn to ethanol than we get out of the final product.
George W Bush is not the only powerful advocate of ethanol subsidies. Barack Obama supports them too.
While feed prices and oil prices have certainly gone up for Kentucky and Southern Indiana farmers, the cost of shopping locally has become more competitive as supermarket prices rise. Most people don’t shop at Bardstown Road because the food is cheaper, but because the product is better. Still, it is interesting that local shopping now has one more advantage.
In addition, though gasoline and diesel costs have risen for all of us, our farmers aren’t driving 1500 miles to bring their tomatoes and sweet corn to the market. So we benefit the earth as well.
Grilled keftedes
Keftedes are Greek meatballs that, like American meatloaf, can include all sorts of ingredients, including bulgur, egg and cheese. They are usually fried but they are delicious grilled. This simple recipe comes from Chef Derek at Foxhollow Farm, which raises grass-fed beef, but keftedes are often made with ground lamb. Serve with cucumber-laced tzatziki, sliced fresh tomatoes and couscous or grits.
These are delicious enough to serve to company, especially with the tzatziki sauce that follows.
1 pound ground beef or lamb (or a combination)
½ cup chopped onion
3 cloves garlic
1 tablespoon (or so) fresh mint leaves
4 sprigs parsley leaves
1 teaspoon (or so) fresh oregano leaves
1 teaspoon salt
½ teaspoon (freshly ground) pepper
1 tablespoon fresh lemon juice
Combine onion, garlic, mint, parsley, oregano, salt, pepper and lemon juice in a blender and blend until fairly smooth. Combine with ground meat. Form into balls or patties, or press into elongated forms like torpedoes around thin wooden skewers. Allow the meat to stand a few hours before grilling, if you have time. Grill over high heat about 10 minutes. You shouldn’t need to turn them. Serves four. Serve with tzatziki sauce or yogurt-cucumber salad.
Thick tzatziki
This takes time to let the yogurt drain, but it is not at all difficult to make. If you want to do something a little faster, just combine all the ingredients – it’s thinner but delicious. If you use non-fat yogurt, you may want to add a teaspoon or two of olive oil to the sauce/dip.
1 quart plain yogurt
1 cucumber
3 cloves garlic
1 teaspoon salt
1 teaspoon dry dill, or 1 tablespoon fresh
Set a fine-meshed strainer over a bowl and turn the quart of yogurt into it. Allow it to stand overnight so the liquid whey drains off the yogurt and into the bowl. Discard whey. Put the yogurt in the bowl.
Grate cucumber and pile it in a clean dishtowel. Twist the ends of the towel to enclose the cucumber, then twist it hard over the sink to drain excess liquid away from the cucumber. Stir cucumber into yogurt along with remaining ingredients. Makes about 2 cups.