This morning after I came back from the gym, I was feeling a little experimental. Before I started cooking my habitual scrambled eggs, I decided to make my juicing debut.  I have never been one to like fruit juice, fruit shakes or liquid meals for that matter. But Maxine Yunker had already awakened my curiosity for blended delights. The wheatgrass-fig-cucumber concoction that we threw together in her kitchen had made me wonder what else I could conjure up on my own. The instructions are simple: toss everything into the Vorwerk Thermomix^TM but the kitchen sink. Well… there is a little more to it than that. You need top-shelf organic ingredients grown with a full load of love. I had plenty of those. Here is what I used:

• 1 cup of local frozen organic blueberries
• a hand full of fresh wheatgrass
• 1 cup of ice
• 1 cup of cold water
• 1 packet of stevia

Having everything I needed, I tossed it in my Vorwerk Thermomix^TM (a magical machine, like the Vita-Mix, plus more) and blended it all together for a minute and VOILA! I created my first drink, which I named after a song by one of my favorite artists of all time: “Purple Rain.” Enjoy!

The Vorwerk Thermomix^TM is a multipurpose kitchen machine that can do anything from weighing, chopping, blending, mixing and stirring to cutting, grating, grinding, and pulverizing. It also kneads and emulsifies. You can simmer and cook a full meal in it. Like I said, it’s magical. I didn’t even remember I had one tucked away inside my kitchen cabinets.

This morning we headed for the farmers’ market as gray skies loomed overhead, threatening rain. When we arrived, we saw that the market was not bustling as usual…perhaps our fellow market-goers had seen those clouds and decided against facing a potential downpour? Understandably, that wouldn’t be enough to stop us from getting our week’s supply of food.

As we walked by the stall for Gundermann Farms, we were amazed to see crates of peaches. Somewhere in our food memories, peaches had gone extinct ages ago, like trilobites and dodo birds. It had been almost a month since we had seen peaches at the market. We had already fixed on the promise of next year’s harvest and had moved on to figs and melons, exploring different varieties to find our match. I walked directly toward the peaches, reaching out to pick up a basket.

As my fingers brushed the soft velvet skin, turning one over in my hand, I imagined the delicate aroma and sweetness within. It felt like a stroke of luck to stumble upon this cache of fruit this morning.

That “luck” continued as we went from vendor to vendor. At Animal Farm, Gita asked us if we had tried Tiger melons. Not content to offer a sample, she picked up a beautiful orange/yellow striated specimen and told us we could take it home for free.

We next stopped at Fir Forest Harvest, where Tom was accompanied by his wife Maxine. They had been working different markets separately since we first met Tom, but with the seasonal closing of the other market, Maxine was now at his side. We picked up our normal order, and Maxine surprised us with a gift of purple hull beans, their first of the crop. We felt honored by her gesture, as she explained that she and Tom had hand-shelled them for us.

As we were leaving, we stopped by the stall of a new vendor, Keatingrove Farm, where we found (hot!) jalapenos and eggplant. As we completed our transaction, they slipped us a free zucchini with a smile.

We’re eight weeks into 100 Mile Harvest now. I could write endlessly about the fresh produce, the surprises of the summer season and the culinary delight we have enjoyed in that time (food has never tasted better). But most importantly, I have to acknowledge the people behind the food, whose care and dedication in farm fields and backyard gardens has made this possible. Thank you all for your commitment to real food and for your generosity.

Tom and Maxine Yunker

This past   Saturday we visited Fir Forest Harvest farm, home to Tom and Maxine Yunker. We knew Tom from the Bayou City Farmers’ Market. He probably doesn’t remember this, but he was one of the very first friendly faces we met as we started 100 Mile Harvest. His easy-going nature and his ready answers to our questions about his farming practices quickly created a trust that we’ve come to value greatly.

We first discovered his home-grown herbs: English mint, oregano, rosemary and basil. We bought these and were astonished when they remained fresh in our refrigerator for weeks. We’d never experienced that with store-bought herbs. They became legendary in our part of town – we just couldn’t help but share our amazement with everyone we knew. Soon after, Tom introduced us to his micro-greens and other vegetables from the garden. These included banana peppers, eggplant, juliet tomatoes and cucumbers. And let’s not forget the blackberries that I love for their tanginess!

It’s been almost 2 months since that first market day, and even though the market has grown with new vendors and an abundance of vegetables, we always stop and visit with him and pick-up our standing order. On one of those occasions, Tom extended an invitation to visit their farm. We were excited to finally meet his wife Maxine, with whom we had only exchanged emails.

Fir Forest Farm

On Saturday afternoon we drove an hour to Spring, TX and arrived at Fir Forest Harvest. Tom and Maxine were there to welcome us and we were immediately struck by their warmth and hospitality. They led us on a tour of their beautiful property, which started at their front porch where trays of micro-greens and wheatgrass were growing in the shade, protected from the hot Texas summer sun.

We passed through their herb garden, into the main growing area. In 3 short years it has come to occupy a substantial portion of their land, producing eggplant, tomatoes, arugula, peppers, okra and blackberries. Katerina got to pick her first cucumber from one of the vines, amazed at the way in which they grew. Tom explained how he rotated his crops, using buckwheat in some of the beds to restore nitrogen levels. He also showed us young lime, orange and mandarin trees which should start producing in another year.

Katerina Picking a Cucumer

While Tom and Adrian stayed behind talking about gardening, Maxine, Katerina and I all moved into the kitchen. Maxine had read my posts about feeling a lack of energy, and expressed her concern. She quickly suggested we try making a juice, saying, “We are only going to use ingredients that will be available to you in the coming months.” We gathered wheatgrass and figs to start our concoction, adding Katerina’s handpicked cucumber, water, ice and honey. No one was sure what to expect from this elixir, and I was a little nervous that Katerina got the first shot.

“Mmmmm, it’s good. It’s good!” she cried, and we were both relieved. At first, the scent of cucumber was strong, but the sweetness of the honey, figs and wheatgrass made it a very refreshing drink. The guys came in momentarily, and approved. That experience was our introduction to the world of juicing.

We spent the rest of the afternoon sitting in the porch, discussing 100 Mile Harvest and what to expect in the months ahead. It’s refreshing to find people like the Yunkers with whom we can share some of the same philosophies of life. They are great role models for anyone looking to live more sustainably.

As we said goodbye, I was overcome with a feeling of appreciation for what they have accomplished in their suburban setting. Not only for themselves, but also reaching out to those of us who have come to depend on their food as a source of sustenance.

The question that I have been struggling with is “What is stopping me from embracing that level of sustainability? Do I have what it takes? How much do I have to change my lifestyle?” What I know for sure is that deep inside a new dialog has started… one that is working in unison with the transformation that we are going through.

To see more pictures of our visit, click here.

What happens to your body when you start eating only local food? Great question, and the results may surprise you. Yes, we’ve dealt with energy lulls on most afternoons. Yes, we’ve turned to eating more fruit and gotta-see-it-to-believe-it quantities of local honey. But if you want to know how our bodies have adapted, check out Maggie and Adrian’s fitness journals. We just updated our progress and you can see a month-to-month comaprison.

(Houston, TX) - Three amateur paelontologists today stumbled upon a discovery dating back to the Jurassic period. The team, led by experienced researcher and omnivore Maggie Kattan-Arroyos, located evidence of an ancient sea bed in the Houston area. When further questioned about the details of the discovery, she responded…

“Salt. Local salt.”

Yes, we’re talking about what is known as Jurassic Salt, deposited in our part of the country 200-150 million years ago when it was submerged under a Jurassic period sea. The discovery came when we dropped by the stall for Yaya’s Raw-Rah at Bayou City Farmers’ Market to greet Pat Greer and her team. They sell eight ounce packages for $2.50.

When we started 100 Mile Harvest, we made the decision to allow non-local salt in the preparation of our food. After all, we wanted to enjoy our meals. We still have some of our original supply, however, we have now officially (and happily) eliminated that exception. Of course, we couldn’t resist trying the salt, and it is delicious. The salt crystals are coarse, and the taste is clean and pure.

In other market news, we’ve posted the weekly Market Day list, faced-off against a gigantic squash, and said goodbye to a dear friend (Mr. Potato Head, you will be missed).

These are the 12 foods with the highest levels of contamination from pesticides and other toxic chemicals. Washing and peeling will help reduce the levels of pesticides but will not eliminate them completely. Pesticide residues can be found on the surface or as deep as the core.

Exposure to small doses of these chemicals can adversely affect people, especially expectant mothers, infants and children. Numerous studies have linked these contaminants to cancer, birth defects, nervous system disorders and other serious illnesses.

Avoid eating from this list unless organic.

Peaches top the list of most contaminated fruits. They are sprayed with highly toxic pesticides such as endosulfan. According to Pesticide Action Network (PAN)  “Endosulfan is acutely toxic, is known to disrupt the hormone system, can damage the human reproductive system and has been linked to breast cancer among other human health effects”.¹

Fruit and Vegetables

1. Peaches
2. Apples
3. Sweet Bell Peppers
     
4. Celery
5. Nectarines
6. Strawberries
7. Cherries
8. Lettuce
9. Imported Grapes (Chile)
10. Pears
11. Spinach
12. Potatoes

Click here to view the complete data set².

The produce ranking was developed by analysts at the not-for-profit Environmental Working Group (EWG) based on the results of nearly 43,000 tests for pesticides on produce collected by the U.S. Department of Agriculture and the U.S. Food and Drug Administration between 2000 and 2005.

For those of you who are not familiar with shopping at farmers’ markets, these are some “Guerilla Tips” you might find helpful.

Tip #1 – If you snooze, you lose.
The markets usually open at 8:00am on Saturday mornings (days and hours may vary from location to location), rain or shine, and experienced connoisseurs know that you have to be there on time to have first pick of everything. Fruit, meat, chicken, cheese and eggs are the first things to go, sometimes during the first hour of business. That is great news for the vendors, but it can put a damper on your planned weekly menu when key ingredients are nowhere to be found. We learned that lesson pretty quickly, after experiencing it ourselves.

The moment we set foot in the market, the race begins. The faster we move, the faster we will get to the next stand. That is easier said than done. At every stand we are greeted by familiar faces and you know how that goes. We visit with the vendors, talk about our 100 Mile Harvest progress, then the conversation goes back to them. We hurriedly make our selections and then politely excuse ourselves to hit the next stand. We love the whole experience and it has become a hunter-gatherer ritual for us. After all, the market is our source for local food, we have to acknowledge the efforts of each and every producer.

Tip #2 – Do all your shopping at once.
Farmers’ markets usually open one day a week, so planning your week’s meals in advance helps you ensure that you’ll pick up enough of the right ingredients you will need.

Tip #3 – Avoid shopping on an empty stomach.
In some markets you can find coffee, fresh lemonade or fruit juice, artisan breads, brownies, cookies… but if you are watching your diet you are better off having breakfast before you leave home. It’s not easy waking up so early (6am) on Saturday morning, especially if you have kids. But by making sure our daughter, Katerina, gets a wholesome breakfast we are guaranteed a successful, low-stress shopping experience.

Tip #4 – Bring your own bag.
Avoid plastic bags at all costs – canvas bags are more durable and are easily cleaned after each use. If you do not have one already, I recommend you invest in 2 or 3. I do not go out without them. Keep in mind that if you are buying soft fruit or tomatoes, you will want to bag those separately from heavier items.

Tip #5 – Choose sustainable or organic farming produce whenever possible.
Not all farmers and vendors are using organic or sustainable practices to produce the goods they sell at market. Make it a point to talk to vendors to find out what their farming practices are using. Even on busy days, most are glad to hear your interest and let you know what they are doing. Later this week I will be blogging about which conventionally grown crops are most likely to carry pesticide residue so you can avoid them.

Tip #6 – Choose fruits and vegetables with a variety of colors like berries, tomatoes, squash, eggplants, cucumber and dark leafy greens. This is a surefire way to ensure you take home a broad range of nutrients.

There are so many varieties of tomatoes alone, everything from brown and cherry tomatoes to heirlooms and juliets. The variety of color and flavors in just this one group is incredible.

Tip #7 – Choose whole grains.
When available, buy whole grains such as barley, bulgur wheat, amaranth, buckwheat, quinoa, wild rice, brown rice, oats, rye and spelt. These are all excellent sources of complex carbohydrates as well as high-quality protein.

Tip #8 – Choose lean protein sources.
Even in a farmers’ market you can make healthy, conscious decisions when it comes to your protein sources.

Here is a list of recommended, low-fat choices of protein:

1. Pasture Chicken Breast – Preferably skinless, or remove the skin at home.
2. Grass-fed Beef – When available, select the leanest cuts: top round, round tip, loin cut or eye of round.
3. Free-Range Turkey – When available, turkey breast is the best option. If not, buy a whole turkey and bake it without the skin to reduce the amount of fat. Cover with aluminum foil to keep it from drying out.
4. Pasture Pork – Choose tenderloin or other loin cuts.
5. Wild Cut Fish – Best source of omega-3, mostly low in fat.
6. Eggs – Always choose eggs from free-range, pastured chickens.
7. Milk – Raw milk is difficult to find since 48 of the 50 states in USA have banned its sale. However, even in those states, “cow share” programs exist, in which a farmer sells shares of a herd to consumers. This makes the consumer “part owner” of the cow, effectively removing the legal restrictions surrounding the sale and consumption of raw milk.
8. Cheese – Local, handcrafted cheeses will be fresher, taste better and won’t have the preservatives that supermarket cheeses have.

Note: Reduce your intake of saturated fat by eating less butter, cream, cheese and other full-fat dairy products.

If you are vegetarian or just trying to cut down on animal protein, you can choose from these alternatives: beans (adzuki, black, fava, kidney), lentils (black, green, red), peas (black-eyed, green, yellow), soybeans, pseudograins (amaranth, buckwheat, quinoa, wild rice), seeds of all kinds (flaxseed, hemp, sesame, white chia), nuts and sprouts like alfalfa, broccoli and onion. Explore your options and find ones you like.

Tip #9 – Buy raw (unpasteurized) local honey as a substitute for sugar
(If you are not allergic to it.)

Honey is one of the least refined sweeteners available. It is a great substitute for table sugar and can be used for baking and sweetening foods and beverages.

• Substitute 1/2 to 2/3 cup honey for every 1 cup of sugar.
• Reduce liquid by 1/4 cup for each 1 cup of honey used.
• To improve the volume of baked goods, add ¼ teaspoon of baking soda per 1 cup honey to neutralize acidity. If the recipe calls for sour milk, yogurt or sour cream, no extra baking soda is needed.
• Because honey caramelizes at lower temperatures, reduce oven temperature by 25°F if used in baking.

Need more? It is also great for healing minor cuts, burns, stomach discomfort and can improve allergies. Another alternative is raw Agave nectar (low glycemic index), stevia leaves or blackstrap molasses. Check your local farmers’ market to see what is available in your area.

Note: Children under one year of age should never be given honey because it can contain spores of clostridium botulinum. This bacteria causes botulism.

Avoid products with high fructose corn syrup.

Tip #10 – When buying oil, the smaller the bottle, the better for you.
Oils get rancid quickly, therefore it is best to buy them in small containers and store them in the refrigerator. When exposed to light and warm temperatures, the fats begin to oxidize, becoming rancid in the process. According to Dr. Andrew Weil, “oxidized fats can damage DNA, promote the development of cancer, and speed up aging and degenerative changes in our tissue.”¹

The healthiest choice for cooking is extra-virgin olive oil, but for a more neutral taste, you can try expeller-pressed organic canola oil.

Other healthy sources of fat are avocados and raw nuts, including almonds, walnuts, pecans, and cashews. Wild caught salmon, sardines, herring, and black cod (sablefish, butterfish) are good sources of Omega-3 fatty acids. As well as freshly ground hemp and flaxseed.

Avoid all products made with partially hydrogenated oils, regular safflower and sunflower oils, corn oil, cottonseed oil, mixed vegetable oils, margarine and vegetable shortening.

Note: Use oils sparingly.

Tip #11 – Do not forget to hydrate.
Farmers markets around the nation vary in their locations. Some will be indoors, but for the most part, they are usually outdoors with very little shade or cover. That can be a problem if you live in places where the temperature can rise to a sweltering 102 degrees, like in Houston, Texas. You will need a bottle of water at your side at all times, preferably a RE-USABLE bottle of water to eliminate plastic consumption. Note: If you are sensitive to the sun, a hat will be appropriate. Wear sunblock whenever outdoors.

Tip #12 – Enjoy yourself.

¹ Andrew Weil, 8 Weeks to Optimum Health, Revised Edition: A Proven Program for Taking Full Advantage of Your Body’s Natural Healing Power, rev. ed. (New York: Knopf, 2006)

“You’re looking at the future of food. We are dedicated to helping create local food security in an organic and sustainable way, to protect our communities.”

– Joe Nelson Icet, Founder,
The Last Organic Outpost

On Saturday, June 14, we had the opportunity to visit The Last Organic Outpost, which was celebrating Urban Farm Day. This community garden, located in the heart of Houston’s fifth ward, started as a backyard garden project for founder Joe Nelson Icet. Over the years, it has grown in size as Joe’s mission has expanded: to establish an agricultural park in the inner city, to help the surrounding community learn about health and nutrition through the act of cultivation, and to create an environment of self-reliance.

We had discovered The Last Organic Outpost’s website just two days before starting 100 Mile Harvest. Knowing our family was going to be faced with changes in seasonal availability over the coming year, I was intrigued by the concept of a community farm. I placed a telephone call to Joe that evening, and was immediately struck by his passion as he discussed the concept. The land, formerly an abandoned parking lot, has been transformed with raised beds that have been planted with everything from tomatoes, melons and squash to eggplant, carrots and leeks. Visitors to the urban farm can bring seeds for planting, and one can volunteer labor or make a donation in order to harvest vegetables.

On Urban Farm Day, we finally got a chance to see it firsthand. Driving through the narrow neighborhood streets lined with shotgun houses, it was hard to imagine what the garden would be like. When we arrived, it was clear that this was really was an oasis…neatly arranged beds of earth were moist with irrigation, and the thick, undulating green vines of dozens of varieties of vegetables looked perfectly at home there.

From talking to others at the event, it was clear that this urban garden represented a shift in possibilities for the neighborhood as a whole. The community has embraced the outpost, and just as importantly, outsiders have been drawn to the farm’s bold mission and more great works are on the way. In an adjacent lot, a group called Brigid’s Paradigm is looking to build a series of low-cost homes utilizing green building methods and recycled materials that were otherwise destined for a landfill. It just goes to show that one man’s dream to improve his own life can positively affect the world around him.

More:

• Guerilla Farmers Documentary, Part II
• ABC 13 News segment on The Last Organic Outpost