By: Fiona L. Mattson

One of the first things you see before you even enter the Agri-Tourism Exhibit at the San Mateo County Fair is a giant Brussels sprout with a face on it, Billy Brussels Sprouts. Billy and his other vegetable friends, The Pretty Peas, Lexy Leek, Artie Artichoke, and Felipe Fava Bean, represent the top five crops grown in San Mateo County. This was one focus of the Agri-Tourism Exhibit: to learn more about local crops, their nutrition, and how to utilize them. By humanizing the vegetables, they were more interesting to a younger audience and had an aspect of entertainment for the greater public.

The Agri-Tourism Exhibit was funded by grant money obtained from the California Department of Food and Agriculture (CDFA) through the United States Department of Agriculture’s (USDA) Supplemental Nutrition Assistance Program Education Program (SNAP-Ed). The goal of this exhibit was to promote healthy choices and an active lifestyle with different interactive displays.

Another aspect of  the exhibit was cooking demonstrations, which showcased how easy it is to cook low-budget and healthy meals. The demonstrations gave SNAP-Ed participants and the public inspiration to cook for themselves, to know what they are eating, and ways to utilize the top five crops grown in San Mateo. Some of the recipes that were demoed included: potato leek soup, Brussels sprouts salad, spring fava bean fennel salad, and baked salmon with leek stuffing.

Besides, the Agri-Tourism Exhibit, the San Mateo Fair also sponsored the Healthy Food Fare which provided healthy options in a setting where unhealthy choices are usually made. There were a total of fourteen concessionaires participating in this initiative, with a total of of 30 approved, healthy options available. Each concessionaire worked directly with Julie Hosfeldt, R.D. to go over recipes and ensure that they had met all guidelines that were set by Hosfeldt. Some of the healthy options at the Healthy Food Fare included Big Bubba’s Bad BBQ grilled chicken sandwich with roasted corn pepper or hot sauce and Monster Grill’s Veggie Burger.

San Mateo County Fair plans to continue these initiatives in future fairs.

By: Fiona L. Mattson

The California State Fair runs through July 27, 2014 at Cal Expo and has many beautiful exhibits. One exhibit, The Farm, is a little over three acres filled with 70 different crops and lots of learning opportunities ranging from aquaculture and aquaponics to backyard and container farming. Last weekend, I had such a great experience at the The Farm. When I first entered, I picked up a “passport” of The Farm which has a map and different areas where you can get it stamped. In the end, if you have all your stamps, you can turn in your passport and you are awarded a fresh apple.

Not only did I enjoy the beautiful garden, but I also learned about different types of farming and other creative ways to garden. The hydroponics exhibit, which shows the process of growing plants in sand, gravel, or liquid with added nutrients, but not in soil, had some of most beautiful lettuce leaves I had ever seen. They had decided to to grow the lettuce in water and had rigged it so that the water could flow and eventually be recycled.

There was also a hand-crafted greenhouse made from recycled water bottles! Very interesting and a push toward sustainability.

The Farm not only teaches about agriculture, but all the produce is donated to local food banks throughout Sacramento – roughly 8,000 pounds a year! If you get a chance to make it to Cal Expo, make sure you stop by and check out The Farm!

By Stephanie Bonham

On Tuesday, July 1, 2014, University of California President Janet Napolitano launched the UC Global Food Initiative at a California State Board of Food and Agriculture meeting. This initiative is being created in order to answer the question of how to sustainably and nutritiously feed a world of eight billion by 2025. It is meant to be a multidisciplinary project that involves all 10 UC campuses. But more than that, the UCs will partner with local communities in order to create more healthful and accessible food systems. Napolitano proposed several ways in which the UC community could impact the global food system.

One way in which the UC system can impact food systems is by developing best practices and tool kits, which can be implemented nationwide; another is by developing ways to augment individual and community access to “safe, affordable and nutritious food while sustaining our natural resources”. Some of the projects under this category might include:

• Developing demonstration gardens in K-12 schools
• Purchasing produce from sustainable growers for the dining halls on UC campuses
• Promoting the use of farmers’ markets
• Creating policy to promote sustainable agriculture and nutritious food

A final way in which UC campuses can impact food systems is through research. The University of California has some of the premier colleges in the world and is already a leader of research in agriculture and food. Recognizing this, President Napolitano proposed the Global Food Initiative Student Fellowship Program. The Office of the President will grant each UC campus three $2500 fellowships for undergraduate and graduate research, related projects, or internships.

In response to President Napolitano’s announcement, the California State Board of Food and Agriculture expressed enthusiasm and optimism. The board was supportive of this new initiative a spoke of a future partnership between the University and CDFA. This new relationship between the UC community and CDFA could benefit both entities through the exchange of both research and resources.

Before school let out for the summer three lucky classes from Pittsburg’s Willow Cove Elementary and Rancho Medanos Junior High school got a special treat – a farm field trip at First Generation Farmers in Brentwood.

On the farm, the students attended different stations lead by volunteers from First Generation Farmers and Fresh Approach to learn about the cycle of life on the farm. First, they got to get their hands dirty and learn about the role of compost on the farm while hunting around the compost box for worms. After each student had caught a worm or two, they were off to the chicken coop. There, the students learned about different breeds of chickens and their eggs and tossed their worms to some lucky hens. Next, the group trekked over to the greenhouse to check out some seedlings. From there, they planted seeds and learned about organic farming techniques. Last but not least, the students picked three different varieties of kale – dino, Russian, and curly – and took home their harvested kale to share with their families.

The trip was a great success and the culmination of a year of learning about where food comes from. With the support of the district’s Child Nutrition Department and their dedicated teachers, the students cared for their own garden throughout the year. Not only did they get to learn about the process of growing food, but they got to eat it as well – both tasting the vegetables from their garden as well as increasingly local food served in the school cafeteria.

School might be out for the summer, but the staff at Pittsburg Unified is already planning for next year. With the help of a USDA Farm to School Grant, the district is planning to buy more fruits and vegetables from local farmers, plant more school gardens, and take more students on a field trip to the farm.

Check out the below grant opportunities through the United States Department of Agriculture (USDA)

USDA Agricultural Marketing Service (AMS) Grants Promoting Local Food Access

Applications are due by June 20^th, 2014.

 2014 Farmers Market Promotion Program (FMPP) Grants

The Agricultural Marketing Service (AMS) has announced the availability of approximately $15 million in competitive grant funds in fiscal year (FY) 2014 to be awarded through the Famers Market Promotion Program. The Farmers’ Market Promotion Program (FMPP) is a component of the Farmers Marketing and Local Food Promotion Program (FMLFPP), which is authorized by the Farmer-to-Consumer Direct Marketing Act of 1946, as amended (7 U.S.C. 3005). The FMPP is a competitive grant program administered by the Marketing Services Division (MSD) of AMS. The goals of FMPP grants are to increase domestic consumption of and access to locally and regionally produced agricultural products, and to develop new market opportunities for farm and ranch operations serving local markets by developing, improving, expanding, and providing outreach, training, and technical assistance to, or assisting in the development, improvement, and expansion of domestic farmers’ markets, roadside stands, community-supported agriculture programs, agritourism activities, and other direct producer-to-consumer market opportunities. The minimum FY2014 FMPP award per grant is $15,000 and the maximum is $100,000. An applicant is limited to no more than one grant in a grant-funding year. FMPP funding will be available for use beginning in October 2014. Project work should begin in October 2014 and end not later than October 2016. Matching funds are not required. NOTE: All applicants must follow the 2014 FMPP Announcement for application instructions and requirements, found on the FMPP website.

For more information visit http://www.grants.gov/web/grants/view-opportunity.html?oppId=254875  and www.ams.usda.gov/FMPP

Who: Agricultural Businesses, Agricultural Cooperatives, Community Supported Agriculture (CSA) Networks, CSA Associations, Economic Development Corporations, Local Governments, Nonprofit Corporations, Producer Networks, Producer Associations, Public Benefit Corporations, Regional Famers Market Authorities, Tribal Governments

PowerPoint Presentation FMPP Overview
Recorded Webinar for FMPP Overview
Contact for Questions: USDAFMPPQuestions@ams.usda.gov

 2014 Local Food Promotion Program Grants

The Local Food Promotion Program is a component of the Farmers Marketing and Local Food Promotion Program (FMLFPP), authorized by the Farmer-to-Consumer Direct Marketing Act of 1946, as amended (7 U.S.C. 3005). Under FMLFPP, the second completive grant program is the Local Food Promotion Program (LFPP). LFPP offers grant funds with a 25% match to support the development and expansion of local and regional food business enterprises to increase domestic consumption of, and access to, locally and regionally produced agricultural products, and to develop new market opportunities for farm and ranch operations serving local markets. Two types of project applications are accepted under LFPP—planning grants and implementation grants. Applicants can apply for either but will receive only one type of grant in the same grant cycle. LFPP Planning Grants: used in the planning stages of establishing or expanding a local and regional food business enterprise. Activities can include but are not limited to market research, feasibility studies, and business planning. A minimum of $5,000 and a maximum of $25,000 will be awarded for any one proposal, and the grants must be completed within a 12 month period; extension will not exceed an additional 6 months. LFPP Implementation Grants: used to establish a new local and regional food business enterprise, or to improve or expand an existing local or regional food business enterprise. Activities can include but are not limited to training and technical assistance for the business enterprise and/or for producers working with the business enterprise; outreach and marketing to buyers and consumers; working capital; and non-construction infrastructure improvements to business enterprise facilities or information technology systems. A minimum of $25,000 and a maximum of $100,000 will be awarded for any one proposal, and the grants must be completed within a 24 month grant period; extension will not exceed an additional 6 months.

For more information, visit http://www.grants.gov/web/grants/view-opportunity.html?oppId=254882 and http://www.ams.usda.gov/AMSv1.0/lfpp 

Who: Agricultural Businesses, Agricultural Cooperatives, Producer Networks, Producer Associations, Community Supported Agriculture Networks, Community Supported Agriculture Associations, and other Agricultural Business Entities (for-profit groups); Nonprofit Corporations; Public Benefit Corporations; Economic Development Corporations; Regional Farmers’ Market Authorities; and Local and Tribal Governments

PowerPoint Presentation for LFPP Overview
Recorded Webinar for LFPP Overview
Contact for Questions: Nicole.nelson@ams.usda.gov

By: Fiona L. Mattson

Many of you saw our vertical garden (pictured below) at Ag Day. Here are some instructions for those of you that want to build your own!

Pipe and Soda Bottle Vertical Garden

There are many different variations to making a vertical garden and it all depends on how big you want your garden to be and what type of materials you want to use. You can make a garden from pallets, soda bottles, different types of pipe, and wood, as well as wire. The following pictures are examples of what your vertical garden could look like:

Wood Pallet Vertical Garden

Clay Pot Vertical Garden

Wire Vertical Garden (Good for climbing plants)

Shoe Organizer Vertical Garden

Instructions for the pipe-soda bottle vertical garden (like the one we made for Ag Day):

• Collect 10-30 2-liter soda bottles, depending on how big you want your vertical garden to be
• Lay each soda bottle horizontally and cut a rectangle out of each soda (this will be the “top” of your planter and where the plant will grow)
• Opposite of the rectangle cut 5 small circles horizontally. (These circles will be the bottom of the planter and will allow extra water to drain from the soil)
• With circle 1 and 5, thread wire and attach ferrules and stops to hold the soda bottle in place.

• Continue to add soda bottles with ferrules and stops and separate them about a foot apart, in order for enough space for plants to grow.
• The wire for our vertical garden is hooked on to a black fitted pipe structure. The black fitted pipes were twisted together to form the frame.
• Once the structure is in place, fill each soda bottle with soil and seeds or seedlings.
• Water and watch your garden grow!

Choosing the right plants for your vertical garden is important. Edibles such as lettuces and herbs are great for containers without much root space, as are inedible plants such as succulents. Although, our tomatoes are actually doing very well in their small confines!

Here’s our Vertical Garden, a few weeks after Ag Day:

By Alyssa Lee, Dietetic Intern, Farm to Fork

Stretching your food dollar means getting as many nutritious foods as possible for the least amount of money. Who wouldn’t want that? It may seem like a hard task to do, but here are some easy guidelines that can help.

Before shopping

Think ahead for the week and make a “game plan.” This means figuring out what the menu will be for the week, what ingredients you already have, and what ingredients you still need to buy. Make a list before going to the store. This will help you from tossing things you don’t need into the cart and staying within your budget. Look for coupons or sales as well to save money.

While shopping

Never shop on an empty stomach, because the hungrier you are when you are shopping, the more items that you don’t need will end up in your cart. Try store brands since they are usually cheaper and check unit prices to compare prices. Choose in season fresh fruits and vegetables since they will likely be the most nutritious, most abundant, and least expensive. (To find out what fruits and vegetables are in season, check out the “Regional and Seasonal” page of our website at www.CAFarmtoFork.com). Be sure to check expiration dates because the fresher the food is when you buy it, the longer it will last. Start with the perimeter of the store where fresh produce, meats, dairy, and breads are found and then head to the aisles for any other necessities; be cautious of foods that are at eye-level because they can be more expensive (this means kids eye-level too).

Best buys for cost and nutrition:

Grains:

• Buy regular oatmeal, rice, and pastas rather than instant or pre-seasoned varieties to save on money, sugar, and calories.

Vegetables & salads:

• Frozen are good choices all year round.
• Seasonal fresh vegetables offer the best value for your money.
• Avoid pre-bagged salad mixes. They tend to be more expensive and spoil faster.

Fruits:

• Buy fresh fruits in season, as they tend to cost less.
• Frozen is a good choice all year round.

Low fat milk products:

• Buy fresh, low-fat milk, yogurt, and cheese in the largest size that you can use before it spoils. Larger containers generally cost less than smaller sizes.

Meats & Beans:

• Dried beans are a good source of protein and last a long time without spoiling.
• Buy meats on sale.
• Buy meats in bulk and freeze portions you might not eat right away.

After shopping

Make sure to store foods right away in the refrigerator, freezer, or pantry to preserve their freshness. Make sure to use foods with earlier expiration dates first to make sure food is not being wasted.

More Tips

For more tips on how to save money on food, you can check out the following videos from Cooking Matters, also available on our website (www.CAFarmtoFork.com under “explore local efforts”) and at www.CookingMatters.org)

• How to Save Money on Fruits and Vegetables / Spanish
• How to Compare Unit Prices of Groceries / Spanish
• How to Compare Fresh, Frozen and Canned Produce / Spanish

Works Cited

1.)   “10 Tips for Eating Right – Affordably.” Ten Tips for Grocery Shopping on a Budget from the Academy. N.p., Jan. 2013. Web. 04 Mar. 2014. <http://www.eatright.org/Public/content.aspx?id=5493>.

2.)   “Eating Right When Money’s Tight.” Eating Right When Money’ S Tight from the Academy of Nutrition and Dietetics. N.p., Dec. 2012. Web. 04 Mar. 2014. <http://www.eatright.org/Public/content.aspx?id=6442463962>.

3.)   “Eat Right When Money’s Tight.” USDA’s Nutrition Assistant Programs. N.p., Jan. 2012. Web. 4 Mar. 2014.

4.)   “Spend Smart. Eat Smart.” Iowa State University Extension and Outreach. N.p., n.d. Web. 04 Mar. 2014. <http://www.extension.iastate.edu/foodsavings/>.

5.)   “Stretching Your Food Dollars.” Eat Well for Less. N.p., n.d. Web. 04 Mar. 2014. <http://extension.oregonstate.edu/fcd/nutrition/ewfl/module_03/>.

Thank you to everyone who helped us celebrate Ag Day yesterday! The event was a great success! For those of you that picked up one of our “Grow Your Own Pizza Garden” kits, please see below for the pizza sauce and dough recipes.

Pizza Sauce

Ingredients:

1 (15 ounce) Can Tomato Sauce                                              1 Tbs. Basil (fresh)

1 (6 ounce) Can Tomato Paste                                                  ½ tsp. Onion Powder

2 Garlic Cloves                                                                          ½ tsp. Granulated Sugar

2 Tbs. Oregano (fresh)

Directions:

In a food processor or blender, combine all ingredients and pulse until smooth. Store in a resealable container until ready to use.

Pizza Dough

Ingredients:

1 Cup + 1 Tbs. Water                                                             2 ¼ tsp. Active Dry Yeast

1 tsp. Granulated Sugar                                                         3 Cups All Purpose Flour

1 tsp. Kosher Salt                                                                   1 Tbs. Extra Virgin Olive Oil

Directions:

Heat water to between 110-115 °F. Sprinkle 2 ¼ tsp. active dry yeast over the water and then sprinkle 1 tsp. of sugar over the yeast. Let it sit until the water has become frothy. In a food processor, add 3 cups all purpose flour and 1 tsp. salt. Pulse for few seconds to evenly distribute the salt. With the food processor running, add the olive oil and then add the yeast and water combination until a dough ball forms. Spray a large bowl with cooking spray and put the ball of dough in the bowl and cover with plastic wrap. Allow the dough to double in size, which takes about an hour and a half. Pull the dough apart and roll out to form the crust.

Be sure to send us a picture of your garden and pizza at cafarmtofork@cdfa.ca.gov.

Coming soon: Instructions on how to build your own vertical garden! Subscribe to our blog so that you don’t miss out!

For more information on Ag Day, see http://www.cdfa.ca.gov/agday/

By Catherine Hallet, Dietetic Intern, Farm to Fork

Farmers’ market incentive programs, such as Market Match in California and Double Up Food Bucks in Michigan, help low-income consumers access fresh fruits and vegetables at a reasonable cost.  While each program varies slightly, they offer individuals extra money to purchase produce from local farmers when they utilize their SNAP benefits at farmers’ markets.  For example, in California, Market Match provides “customers an extra $5 when they spend at least $10 on their CalFresh cards”(1).  Market Match and other incentive programs provide a “win-win” for the community – not only can individuals receive more produce for their dollar, they stimulate the economy and support their local farmers.

Despite only being introduced a couple years ago, farmers’ market incentive programs have been quite successful.  According to Market Match, “CalFresh redemption at local farmers’ markets [has increased] by over 650%”.  Furthermore, CalFresh participants reported an increase in fruit and vegetable intake (1).  In Michigan, not only did produce consumption increase, “83% of farmers say they make more money” (2,3).  With its quick success, farmers’ market incentive programs show promise as a possible method for communities to promote access and consumption of fresh produce. Congress has recognized this potential and allocated up to $20 million to support such programs in the 2014 Farm Bill.

140 Farmers’ Markets in California participated in the Market Match program in 2013 (4). Check out some of the California farmers’ markets that offer Market Match here:http://www.pcfma.com/pcfma_marketmatchdates.php.

For information on other Farmers’ Market Incentive programs for low-income Californians, check out the Seniors Farmers’ Market Nutrition Program (administered by CDFA) and the WIC Farmers’ Market Nutrition Program (administered by CDPH).

Works Cited

(1) Pacific Coast Farmers’ Market Association.” Pacific Coast Farmers’ Market Association. N.p., n.d. Web. 07 Feb. 2014. <http://pcfma.com/pcfma_marketmatch.php>.

(2) Double Up Food Bucks. Healthy Food Incentives Work. N.p.: Double Up Food Bucks, n.d. Home. Web. 07 Feb. 2014. <http://www.doubleupfoodbucks.org/sites/default/files/files/FFN_DUFB%20Eval%202012_OnePager.pdf>.

(3) Partners.” Home. N.p., n.d. Web. 07 Feb. 2014. <http://www.doubleupfoodbucks.org/partners>.

(4) The Ecology Center, http://ecologycenter.org/marketmatch/

 School Gardens are Growing in Pittsburg

Back in September, Ms. Ramirez and her second graders at Willow Cove Elementary School in Pittsburg, CA started a garden with just a handful of seeds.  They have been watering and weeding the garden all year, and were rewarded with their very first harvest this week. The students began their morning each naming their favorite vegetable – favorites that ranged from carrots to lettuce to broccoli. Then each student donned gardening gloves and pulled up the carrots, beets, and lettuce they’ve been watching grow. The students marveled at the results, especially the carrots which ranged from white to purple to the typical orange. After everyone had a handful of vegetables, they proudly marched them to the school cafeteria where the vegetables were washed and sliced.

Then came the taste test.  Everyone got a few slices of carrots, a beet slice, and some lettuce leaves. The carrots were the biggest hit – the consensus being that the different colors carrots all tasted more or less the same – but the lettuce and beets disappeared quickly as well (much faster than you’d expect from a group of second graders). Luckily for the rest of the school, the extra vegetables were chopped up and served for lunch as part of the school’s salad bar.

School gardens like the one Ms. Ramirez and her class have so dutifully tended teach our children about where their food comes from and open them up to trying fruits and vegetables that might otherwise be snubbed by an eight year old.  The Farm to Fork office is excited to hear that Matthew Belasco, the Director of Child Nutrition Services at Pittsburg Unified, is helping more teachers follow in Ms. Ramirez’s footsteps by installing gardens in more Pittsburg schools.

Farm to Fork is happy to cosponsor the Farmer and Food Service Professional Workshop!

January 24, 2:30 – 6 PM

UC Davis Robert Mondavi Institute for Wine and Food Science

As local food becomes more a part of our daily routine, farmers and schools are looking for innovative ways to increase the amount of fresh seasonal produce in school lunches. The Yolo County Department of Agriculture will host an afternoon workshop exploring the use of distributors and aggregators in this process. Although some farmers sell directly to schools, many farmers and food service directors have learned that communication issues, invoicing, and the level of insurance necessary to sell to schools can be prohibitive. The use of a distributor/aggregator streamlines the process and helps move more fresh produce onto school lunch trays throughout the year. The event, held at the UC Davis Robert Mondavi Institute for Wine and Food Science, will include discussions from distributors, food service directors, and farmers from around the state, including Thaddeus Barsotti of Capay Organic Farm Fresh to You, Trini Campbell of Riverdog Farm, Steve Del Masso of Bay Cities Produce, and Jenn Gerard of Monterey Peninsula School District. The program will be followed by a reception with the hopes of networking and further collaboration.

For a full look at the event agenda, visit the Harvest Hub Yolo event page.

This is a free event.

Who:  Food service directors, farmers of all sizes seeking new markets, and nonprofit groups involved in farm to school
When:  January 24, 2014 2:30 – 6 PM
Where:  UC Davis Robert Mondavi Institute for Wine and Food Science Silverado Vineyards Sensory Theater
RSVP and Questions:  nicole.sturzenberger@yolocounty.org

By Katie Crabb, Dietetic Intern, Farm to Fork

What Does “In Season” Mean?

Every month you hear about different foods that are “in season.” Have you ever wondered what that means? Well, from apples to asparagus, every produce item has its very own “season.”  This means that items are ripe around the same time each year. For example, have you ever noticed that around November and December, you start to see mandarin oranges in the grocery store and the price of them begins to fall? This is because during that time mandarin oranges are ripe on the tree and ready to be delivered to the store. The price of these oranges falls because there is a large amount of them available to be purchased. These mandarin oranges are “in season” in the winter.

So, what is in season right now?

In December, there are many produce items that are in season at your local grocery store. Right now you should see many vegetables including broccoli, Brussels sprouts, cauliflower, and mushrooms. There are also many citrus fruits like grapefruit, limes, and oranges. You may see all of these items offered at a lower price because they are in season. Now this does not mean that you cannot find these items when they are not in season, however, they may be more expensive because they are not grown locally and will need to travel further to get to your local grocery store. To see what is in season at anytime in California, check out the California Farm to Fork website!

What is in season all year?

All year round you should be able to find some items that are not perishable such as dried fruits, dried beans, rice, and nuts. There are also produce items grown in California that are available all year round such as carrots.

What can I make with foods in season at a reasonable cost?

Eating fresh fruits and vegetables can be costly and time-consuming, however, with the right recipe, eating healthy can be hassle-free. Here is a recipe using produce items that are in season during the winter months all with a total serving cost of $0.57 ($3.42 for total recipe) and preparation time of around 30 minutes. You can also create your own quiche using vegetables that are in season during other months, too!

Vegetable Quiche

Ingredients

Makes 6 servings

Instructions

1. Preheat oven to 375 degrees.
2. Follow directions to pre-bake pie crust.
3. Shred cheese into small bowl and set aside.
4. Chop vegetables into bite-sized pieces.
5. Sautee vegetables for 3-5 minutes.
6. Place vegetables and cheese in cooked pie crust.
7. Mix eggs, milk, salt, pepper, and garlic powder in bowl.
8. Pour egg mix over cheese and vegetables.
9. Bake for 30-40 minutes ( until knife inserted in center of dish comes out clean)
   1. Cool quiche for 5 minutes before serving.

Resources

California Department of Food and Agriculture. California Farm to Fork. 2103. Web.

United States Department of Agriculture. Snap-Ed. 20 November 2013. Web.