I Heart Farms

Growing Goodness: I Hope You Heard It Here First

I have been sitting on a delicious secret for a while now, waiting for the right time to reveal something that is truly and utterly wonderful. I've also been experiencing guilt pangs at keeping something like this all to myself, but the timing has not all been mine.

Some weeks ago, I got a comment here saying:

Growing Goodness™ is a community-based broadband TV network for viewers with extremely passionate interests—beyond what cable television can provide.

Our mission is to create more public awareness and active interest in our local farmers markets.

• Explore the U.S. farmers market world
• Generate farmers market awareness and active interest
• Increase understanding of community affairs and events
• Foster lifelong skills for good living
• Spotlight excellence in goodness

Farmers Market Channel™

Hosted by the community members our Farmers Market Channel™ spotlights farmers, locally grown produce and neighborhood farmers markets.

good food. good health. good life.

Enjoy!

No Reservations: Cleveland Style

The sleeping little prince.

A quick blast from our gossip files. Ruhlman's "girly'man" taunt to Bourdain about his soft hands must have done the trick.

A friend wrote to tell me today that Michael Ruhlman and Anthony Bourdain were spotted, surrounded by more cameras than Pamela Anderson's boob job, at the Cleveland farmers market, buying a pig from the Amish farmer Ruhlman writes about.

I can't wait to hear Bourdain admit, however grudgingly, that Cleveland rocks.

You heard it here first.

THOUGHT FOR THE DAY: “No matter how big or soft or warm your bed is, you still have to get out of it.” — Grace Slick

Thanks for visiting.

Deep Roots Ranch: "We're Grass Farmers, Not Ranchers"

The serendipity and synchronicity are undeniable: I'm being led on a quest. When Cynthia Sandberg at Love Apple Farm was looking for a baby goat, she called me to see if I could help. "Because you know everyone, girlfriend!" (I could probably get some testimonials to this effect, but they would be limited in their usefulness.)

Of course I called Jim Dunlop, networker extraordinaire, at TLC Ranch, because he's a rancher. "Call Jean Harrah out at Deep Roots Ranch. Here's her number." I called Jean, and got some information for Cynthia, and then asked a little more about her own operation, explaining that I write about farms. "We're raising heritage breeds of animals for meat and eggs, animals which take longer to mature." What kind of animals? Cows, chickens, turkeys, sheep, and most recently, some Gloucestershire Old Spot pigs.

While she talked, I Googled, and found a link to the breed. "The oldest spotted pedigree breed in the world" ... "Placid and easily managed - the most laidback pig"..."Producers of some of the best tasting pork and bacon." I don't know about you,  but when I see words like "best tasting pork and bacon," I perk right up.

And so it came to pass that I arranged a visit to the ranch—and honestly,  isn't "Deep Roots Ranch" such a beautiful name?—the following week. When she gave directions, Jean said, in her very melodious voice, "You'll know you're here because of all the chickens."  

New Farm, Metafilter, & more

I recently subscribed to the newsletter from The New Farm, produced by the much-respected Rodale Institute. Today my first issue landed in my in-box, and I was delighted to see Andy Griffin, one of my favorite farmers, holding court there with this article: "Small farms can go mano a mano with food shows like 'Iron Chef' in reconnecting Americans with good food." (Speaking of "Iron Chef," that's Logan doing his very best Chairman Kaga imitation with one of the first ripe tomatoes from our garden.)

One of Andy's best customers is Traci Des Jardins, one of San Francisco's finest chefs. Her ardent fans gathered recently in the city to watch her best Mario Batali, who himself is probably one of the most respected chefs in the world. In an article in the San Francisco Chronicle: Did she get to bring California ingredients? "No," [Des Jardins] frowns. "And when there was a comment that a dish wasn't quite as good as it could have been, I told them it's because my ingredients came from New York!"