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What Diet, Geography, and Stroke Health Have In Common

Posted on May 16, 2012 by fillyourplate

The Stroke Belt region of the United States. (Photo credit: Wikipedia)

It shouldn’t be a surprise that the different regions of the U.S. have different dietary patterns and different regional flavors and foods. But can the place you live drive the food you eat and seriously impact your health? A research team funded by the National Institutes of Health and General Mills set out to answer that question with the Reasons for Geographic and Racial Difference in Stroke (REGARDS) study.

There is a portion of the U.S. called the stroke belt or stroke alley. This area, located in the Southeastern U.S., is comprised of the 11 states listed below:

Alabama
Arkansas
Georgia
Indiana
Kentucky
Louisiana
Mississippi
North Carolina
South Carolina
Tennessee
Virginia

For some reason, this region has an abnormally high rate of stroke and some other forms of cardiovascular disease. The cluster was first recognized in 1962 by the Centers for Disease Control (CDC). To date, despite investigating several possible links, there is no definitive answer as to the root cause of the higher incidence of strokes in this region.

The REGARDS program is designed to look at look at why there are differences in stroke rates that follow racial and regional lines. As part of that program, a group of researchers led by Dr. Suzanne Judd from the University of Alabama-Birmingham studied the dietary patterns of people from around the country to see if any patterns emerged that offered insight into the stroke belt phenomenon. The results of that study were presented earlier this year at the Epidemiology and Prevention/Nutrition, Physical Activity and Metabolism Scientific Sessions.

The research team found that across the 20,000+ participants, there were 5 consistent dietary patterns that emerged.

The Southern Pattern which features a significant amount of fried food, processed meat, and sugar sweetened beverages is most commonly eaten by men, African-Americans, people who make less than $35,000/year, and people without a college degree.
The Traditional Pattern which features foods generally categorized as ethnic like Chinese, Mexican, pasta, pizza, and soup is most common amongst people between the ages of 45 and 54.
The Healthy Pattern which is made up of fruits, vegetables, and grains.
The Sweets Pattern which features excessive sweet snacks and desserts.
The Alcohol Pattern which is comprised of protein, coffee, salad, and alcohol and only occurs in people making more than $75,000/year.

The team didn’t go into the dietary pattern research with any real assumptions or hypothesis. Instead, they gathered the data and let it tell its own story. The emergence of such consistent clear patterns shows the importance of understanding how region can impact diet and the role diet plays in overall health. In future research efforts, the team will dig deeper into how region of birth and where you are raised influences your diet.

Here in Arizona, we can fill our plates with healthy choices from local farmers. Check out any of our local farmer’s markets for locally grown fruits and vegetables. Also, check out our local cattle farmers to find your choice of organically raised beef.

5 Dietary Patterns Most Americans Fit Into (webmd.com)
The ‘Stroke Belt’: Why Is Stroke Risk Higher in the Southeast? (everydayhealth.com)

Posted in Diet Tips, Food Facts, Health Tips, Healthy Eating | Tagged Centers for Disease Control and Prevention, Diet (nutrition), General Mills, National Institutes of Health, South Carolina, Stroke Belt, United States, University of Alabama-Birmingham | Leave a comment

What’s In Season in May?

Posted on May 14, 2012 by fillyourplate

One of the many great things about living in Arizona is the abundant access to locally grown produce almost all year round. As we move into May, the farmer’s markets and grocery store bins are full of some of the best that Arizona has to offer.

Here is a look at what’s in season right now and what you can do to make the most of these fresh, fantastic seasonal foods.

Apricots

Arugula

Beets

Blackberries

Carrots

Cucumbers

Garlic

Leeks

Lettuce

Nectarines

Onions

Peaches

Peas

Potatoes

Radishes

Spinach

Summer Squash

Tomatoes

Zucchini

Zucchini Blossoms

What’s In Season in April? (fillyourplate.org)
Better Living Through Beets (fillyourplate.org)
4 Great Ideas for Easter Dinner (fillyourplate.org)

Posted in In Season, Recipes | Tagged Arizona, Beet, Chard, Cucumber, Leek, Olive oil, Salad, Summer fruit | Leave a comment

Going Gluten Free Ain’t Always Easy

Posted on May 11, 2012 by fillyourplate

Salad dinner, again (Photo credit: freddy)

May is National Celiac Disease Awareness Month and organizations around the country will be working to raise awareness about the condition and how those who have it have learned to live with it. Celiac disease causes damage to the lining of the small intestine by creating an abnormal immune system reaction to eating gluten, a protein found in wheat, barley, rye, and anything made with or from those products. The damage makes it difficult for people with this condition to absorb the food they need in order to be healthy. People with celiac disease must generally adhere to a gluten-free diet, which can be much harder than it sounds.

Let’s take a look at a typical weeknight dinner and determine what would have to change in order for that meal to be gluten-free (g-free).

Dinner starts with a Green Salad that calls for you to pick your own dressing. You may be thinking that with only veggies and salad dressing this starter is a g-free slam dunk. You might be right, but you might also be wrong; it completely depends on the salad dressing you choose. This highlights one of the things that can make adhering to a g-free diet so difficult; there is gluten hiding in places you would never suspect. Check the ingredients of any salad dressing you are looking to put on your salad against the Unsafe G-Free Ingredient List at Celiac.com.

You could also skip the Salad Dressing all together and replace it with the Country Garden Salad instead, just be sure to make your dressing with g-free mayo.

For our main course, we are serving Beef Stroganoff. This is a great example of how you may have to swap out an entire entrée to get to a g-free dinner. Although the stroganoff can be served over pasta or potatoes, it doesn’t really matter since there is already gluten in the sauce. Your best bet here is to swap to a new recipe like Hearty Hamburger Stew and avoid the issue entirely. You can also purchase g-free flour specifically made to replace wheat flour in recipes and create a g-free Stroganoff

We definitely need some side dishes for this g-free meal and vegetables are always a good bet. First, let’s have Creamy Potatoes which may be g-free from the get go, but you won’t know until you check the ingredients on the label of the cream of chicken soup. If the soup is g-free, you have yourself a solid side dish. If not, look for a replacement or use additional sour cream or plain yogurt to enhance the creaminess without introducing gluten. Our second side dish is Garlic Roasted Summer Squash and doesn’t need a single change to make it on tonight’s g-free menu.

For dessert, most cookies, cakes, and pies are out of the question unless they are specific created using g-free ingredients, but this doesn’t mean you can’t have any dessert. Serve up a scrumptious dish of Sauteed Apples and your family can finish off their g-free meal in style.

8 Tricks to Going Gluten Free for the Holidays (fillyourplate.org)
The Battle Over Veggies: 4 Creative Ways to Get Your Kids to Eat More (fillyourplate.org)
Obesity Epidemic: Supermarkets are Making It Easier to Eat Healthy (fillyourplate.org)

Posted in Food Facts, Health Tips, Recipes | Tagged Allergy, Coeliac disease, food, Gluten, Gluten-free diet, Salad, Small intestine, Special Diets | Leave a comment

Need a Speaker for Your Next Meeting or Event?

Posted on May 9, 2012 by fillyourplate

By Peggy Jo Goodfellow, Arizona Farm Bureau

The Arizona Agriculturalist Speakers’ Bureau is a non-profit program aimed at educating you and me about safe, affordable and locally grown food.

These farmers and ranchers are ready to share their story and their passion for agriculture:

Enjoy a face-to-face presentation from a farmer or rancher from your area.
Learn about agriculture and dispel any concerns you may have about food safety.
Our speakers work in some form of agriculture everyday so they have first hand knowledge of their topics.

And it’s free! We ask the groups to reimburse speakers’ travel expenses only.

For more information, contact Peggy Jo Goodfellow at 480.635.3609 or 480-390-6708

A Picture of Arizona Agriculture (fillyourplate.org)
Arizona Farmers Reach Out to Consumers during Food Check-Out Week (fillyourplate.org)
Farmers, Ranchers Contribute to Needy Families Across America (fillyourplate.org)

Posted in Arizona Food and Farm Events | Tagged agriculture, American Farm Bureau Federation, Arizona, Business, farmer, food safety, Ranch, United States | Leave a comment

2012 Food Trends to Fill Your Plate

Posted on January 31, 2012 by fillyourplate

Wondering what food trends 2012 has in store to tantalize or torment your taste buds? If you ask the experts, the answer may leave you confused and looking for clarity. As the American Farm Bureau explained in a recent post, while there is general disagreement amongst the experts whether it will be Korean or Indian food that dominates, it is likely to be one of these fun, foreign flavor combinations.

Here in Arizona, we have access to fresh produce and fabulous farm products all year round. If you are looking for easy ways to incorporate the latest food trends into your family menu, look no farther than your local farmer’s market and local grocery store. Whether the trendiest plates are filled with food from Korea, India, or somewhere else entirely, you should be able to find most of the ingredients you need from local farms and ranches.

To keep you on trend, let’s take a look at what types of food and flavors are common to each type of food.

Korean Food

The staples of Korean cuisine are rice, vegetables, and meat including beef, chicken, and pork. Most meals center on steamed rice that is augmented by a wide variety of side dishes. One of the most popular of these side dishes called Kimchi is made from napa cabbage fermented in a solution of garlic, scallions, and chili pepper and may be served at every meal. Traditionally, Korean families would make enough Kimchi to last the whole season since the fermentation kept the food preserved for years.

Flavors commonly found in Korean food include sesame oil, soy sauce, garlic, ginger, pepper flakes, and paste made from fermented beans or fermented red chilies. Although not indigenous to Korea, white short grain rice is the preferred grain in Korean cuisine. But Koreans don’t just steam their white rice. They also grind it into flour for rice cakes, cook it into gruel, and make it into wine. Soy beans are also a main staple of Korean food and have been since people populated the Korean peninsula. Soy products of all sorts can be found across Korean cuisine and almost every part of the plant is used in one way or another. Soy beans also play a big part in the fermentation that is a cornerstone of this kind of cuisine.

Korean food also uses a broad array of vegetables which can be fresh, steamed, pickled, or as part of a stew, soup, or stir fry. Common vegetables include cucumber, potato, sweet potato, spinach, napa cabbage, bean sprouts, chili peppers, garlic, zucchini, and mushrooms. A variety of noodles also play an important part in Korean cuisine.

Indian Food

Although Indian Food varies from region to region, there are a few staples that cross regional boundaries. These staples include rice, pearl millet called bajra, whole wheat flour, and a wide variety of legumes including pigeon peas, red lentils, chickpeas, and mung beans. Some of these legumes are also used to make flour and all of them can be served whole, husked, or split. The majority of Indian food is cooked in some kind of vegetable oil although the base of that oil varies from region to region. Spices also play a significant part in Indian food and create the base of many of the traditional flavors associated with Indian cuisine. Common spices include chili pepper, cinnamon, black mustard, garlic, ginger, cumin, fenugreek, turmeric, and coriander.

Dishes and other dominant ingredients vary from region to region including the use of meat as many Indian dishes are vegetarian.

To find local sources for the fabulous ingredients featured in these two types of food, use the “Find a Food Product” section of Fill Your Plate. Everyone wins when you use local ingredients to stretch your food dollars!

Spice is the Variety of Life (fillyourplate.org)
20 Fun Facts about Hot and Spicy Food (fillyourplate.org)

Posted in In Season, Recipes | Tagged Asia, cooking, food, Home, Kimchi, Korea, Korean cuisine, Napa cabbage | Leave a comment

25 Recipes to Spice-up Your Super Bowl Sunday Spread

Posted on February 1, 2012 by fillyourplate

The San Francisco 49ers' Super Bowl XXIX troph...

What are you cooking on Super Bowl Sunday? Image via Wikipedia

As we head into Super Bowl weekend, both teams are getting ready to take the field and people everywhere are prepping and planning for one of the biggest parties of the year. Unlike other sporting event championship games, there is something about the Super Bowl that brings people together. Whether you are a hard core football fan or barely know the difference between a first down and a touchdown, there is a good chance Super Bowl Sunday will find you munching chips and dip while you cheer for your team or whatever team helps you win the football pool at work.

There are only a couple things you need in order to host a great Super Bowl party – a big television, comfortable seating, and fabulous food. From chips and dip to delicious desserts, the right Super Bowl spread can win the day no matter which team wins the game. This Sunday, take advantage of the great southwestern flavors that Arizona has to offer and surprise your guests with a little spice and they will be talking about more than just the best play of the game on Monday.

Here are 25 recipes sure to spice-up your Super Bowl Sunday. Each one features fresh Arizona ingredients you can easily find at one of our local farmer’s markets or grocery stores. With a little pre-planning and some pre-game prep, you can mix and match them to make a menu that guarantees guests will remember more than just the commercials.

Just like the teams that take the field on Super Bowl Sunday, the best way to have a winning day is to have a plan and prepare ahead of time. Plan your game day menu around dishes that can be made ahead of time and that are easy to serve and easy to eat. A great game day spread doesn’t distract from the game, but enhances the entire experience! Find more great Super Bowl recipes here!

5 Flags to Avoid at a Big Game Viewing Party (fillyourplate.org)
What Shall I Bring to the Holiday Party? (fillyourplate.org)
5 Minute Stuffed Medjool Date Appetizers (fillyourplate.org)

Posted in Events, Recipes | Tagged Arizona, dips, Home, National Football League, recipes, soups, Sport, Sunday, Super Bowl, Super Bowl Sunday, Tortilla | Leave a comment

Fill Your Plate with Chicken Wings This Sunday

Posted on February 3, 2012 by fillyourplate

Can you imagine a Super Bowl celebration without chicken wings? Although this tasty snack will be filling the plates of football fans around the country this Sunday, the game day staple has only been around for about 50 years. Originally developed by a bar owner in Buffalo, New York as a snack for her son, buffalo wings created a market for one of the least popular parts of the chicken. This year, the National Chicken Council is predicting that more than a billion chicken wings will be eaten on Super Bowl Sunday.

The buffalo wing was created in 1964 at Anchor Bar in Buffalo, New York. The hot sauce supplier of the bar took the wings on the road with him as a way to sell more hot sauce and their popularity spread. In the early 1990’s, restaurants like McDonald’s and KFC helped make them mainstream.

The chicken wings that will make their way onto a quarter of the plates this Sunday are actually only 2/3 of the actual chicken wing. The flapper, which is the thinnest part of the wing, is detached and exported to Asia.

The sharp increase in demand caused by the Super Bowl means that wing prices are at their highest in December and January. According to the U.S. Department of Agriculture’s Poultry Market News, the price of a pound of wings in Indianapolis during mid-January was 50% higher than it was in July of last year.

Research compiled by The NPD Group shows that chicken farmers should have been rooting for the Ravens during the playoffs, since a Giants/Ravens Super Bowl would have resulted in the highest level of wing consumption of the possible matches. As it stands, wing consumption should be average. Although New Englanders are 6% less likely than others to order wings, those in the Mid-Atlantic are 24% more likely to order them.

Here in Arizona, local farms make it easy to get everything you need to make your own chicken wings with all the fixings this Sunday.

“I know our family is looking forward to some traditional Super Bowl Sunday food including chicken wings,” says Arizona Farm Bureau President Kevin Rogers. “We also like vegetable trays just because so much of what’s on our veggie tray is coming from Arizona in the winter including carrots.”

From fresh wings to carrots and celery to cream and other dairy products for your dip, our grocery stores and farmer’s markets are stocked with great choices grown right here at home.

25 Ways to Spice Up Your Super Bowl Spread (fillyourplate.org)
5 Flags to Avoid at a Big Game Viewing Party (fillyourplate.org)
What Should I Bring to the Holiday Party? (fillyourplate.org)

Posted in In Season | Tagged Anchor Bar, Buffalo wing, chicken wings, KFC, McDonald, National Chicken Council, NPD Group, Sunday, Super Bowl | Leave a comment

Arizona Agriculture is Alive and Well and Hiring

Posted on February 6, 2012 by fillyourplate

Arizona Farmers boost state revenue. Image by thegreenpages via Flickr

A recent article on Yahoo! stated that three of the top five most useless college degrees are in agriculture, which has farmers and ranchers around the country standing up and speaking out. The article, based on job growth statistics from the Labor Department, claims that jobs in agriculture and horticulture will see significant declines in the next seven years and the increase in animal science jobs doesn’t make up for the fact that the degree is too specific to be useful in any other field.

However, as is artfully explained in this article from the Huffington Post, the statistics tell a slightly different story upon closer examination. One of the stats used in the original Yahoo! article indicates that farm manager jobs will decrease by 64,000 over the next seven years. This is true, but those projected losses refer to the number of self-employed farm producers which will decrease as farms continue to consolidate and make productivity gains from new advances in technology. However, the labor department also says that jobs are expected to increase in that time frame for qualified managers of large consolidated farms and specific farm and ranch niches. Additionally, the average age of a farm manager today is 55, which means there will be opportunities for qualified farm managers as today’s managers start to retire. The futures of the other two agri-majors cited in the Yahoo! article are also more promising than they were portrayed.

At a time when jobs are scarce in almost every field, it makes sense that college students would want to focus their studies on majors that are likely to provide them with employment after graduation. But the importance of agriculture related degrees to our food supply and the food supply that people around the world depend on cannot be overstated. Here in Arizona that is as true as anywhere in the country.

The Arizona agriculture industry provides almost 60,000 jobs, and that doesn’t include the harvest jobs that are only seasonal. The economic impact of Arizona agriculture continues to grow and has kept pace with the overall economic impact of output across the state. According to research from the Department of Agricultural and Resource Economics at the University of Arizona, from 1990 to 2007, the economic output from crop and livestock production grew from $2.7 billion to $4.0 billion. During the same timeframe, total economic impact of output went from $6.3 billion to $10.3 billion.

Arizona agriculture is one of the few industries that exports more than it imports. This means that while our farmers and ranchers are actively providing for and maintaining our local food supply, they are also boosting the state’s economy by bringing money in through exports to other states. Additionally, in Arizona, agriculture is one of the few industries that is looking to hire qualified candidates. For people with a degree in one of the agricultural sciences, managerial level positions may be easier to find than someone who feels the same way as the writer of the Yahoo! article.

Look Who’s Talking Now: Farmers (fillyourplate.org)
Women in Blue Jeans Day, January 19th (fillyourplate.org)
Making High Quality Milk Begins with Healthy Cows (fillyourplate.org)

Posted in Ag in the Classroom, Arizona farmers and ranchers | Tagged agriculture, American Farm Bureau Federation, Arizona, Employment, Farm, Huffington Post, United States Department of Labor, Yahoo | Leave a comment

Duncan’s Trading Co. Announces “Farmer in the House” Dinners

Posted on February 8, 2012 by fillyourplate

Chef Chef Beau Macmillan will be featured at Duncan's Trading Co Farm to Table Dinners

Patrick Duncan, and Mary Meyer with Chef Beau Macmillan who will be featured at the April 24th "Farmer in the House" Dinner put on by Duncan's Trading Co.. Photo credit Duncan's Trading Co.

The annual fundraising series organized by Pat Duncan of Duncan’s Trading Co., has released event dates for this spring. Previously known as “Farm to Table,” the events are now known as “Farmer in the House” and will benefit the Association of Arizona Food Banks. Each event will be held at a different dining location and will feature great food with wine pairings.

The current schedule consists of the following events:

Friday, April 20th – Vincent Guerithault on Camelback (602)224-0225, with organic wines, Phoenix
Tuesday, April 24th – elements @ Sanctuary on Camelback (480)948-2100, vineyard partner tbd, Paradise Valley
Monday, April 30th – Cafe ZuZu at the Hotel Valley Ho (480)248-2000 w/ Franciscan Winery, Scottsdale
Wednesday, May 9th – Binkley’s Restaurant (480)437-2370, wines to be selected, Cave Creek
Thursday, May 17th – Lon’s at the Hermosa Inn (602)955-7878 w/ Sam Pillsbury & Pillsbury Wine Co., Paradise Valley
Tuesday, May 22nd - El Chorro (480)948-5170, vineyard partner tbd, Paradise Valley

Each dinner is planned by each restaurant chef and the main goal is to feature the bounty that Arizona soil can yield. The inventive menus are served with wine pairings that complement the tasty dishes.

The cost of each event varies and reservations can be made by contacting the individual restaurants. For more information, contact Pat Duncan of Duncan’s Trading Co., at (623) 535-1415 or by email at patdunc@msn.com.

Posted in Events, In the News | Tagged Arizona, Hermosa Inn, Hotel Valley Ho, Paradise Valley, Paradise Valley Arizona, Pat Duncan, Phoenix, Wednesday | Leave a comment

6 Ways to Make Valentine’s Day Special without Spending Much Money

Posted on February 10, 2012 by fillyourplate

This Valentine’s Day, there are many things you can do to make it a special day without spending too much money. The list is endless of things you could do, but we’ve listed some creative options below. Since Arizona celebrates its 100th Birthday on Valentine’s Day this Year, you could take your honey on an Arizona sight-seeing tour, too!

1. Make Reservations….At Home

If your spouse does most of the cooking, this might be the most romantic gift you can give. There is a reason so many early dates consist of one person cooking something special for the other. When someone prepares a meal for us, it shows us not only that they care about us but that they can care for us. Pick a few things your partner will love and show them they are worth all the time and effort it takes to make them a home cooked meal. If you aren’t an experienced cook, make sure you practice your recipes before the big day to avoid becoming a cliché.

Here are some great recipes that feature local Arizona ingredients available at your grocery store or farmer’s market.

Farmer’s Favorite Salad – A delicious, healthy, and colorful way to start your meal
Chicken with Shallots and Cream Sauce - A hearty but not too heavy, warm and inviting main course.
Honey Bacon Green Bean Bundles – Everything is better with bacon, even on Valentine’s Day.
Red Hot Stuffed Apples – What better way to end a Valentine’s Day dinner than with a red hot dessert.

2. Create Your Own Coupons

Show your special someone that you care all year long by creating a personalized book of coupons just for them. Spread the love by making certain coupons only good during specific months. Cater to the meals they love most, the hobbies they enjoy, and the activities they wish you wanted to do with them and you will give them a gift more precious than any money could buy.

3. Send Them on a Scavenger Hunt

Bring back the blissful memories of new love by sending your sweetheart on a scavenger hunt that lets them revisit the memorable places from the beginning of your relationship. Start with the special place where you met or had your first date and let each clue lead them to the next location. With some forethought and pre-planning, you can make a memory more valuable than money when they finally find you, the treasure at the end of the hunt.

4. Let Them Know All the Reasons You Love Them

Check the your local grocery store for a couple boxes of inexpensive cute kids valentine’s day cards and then write one reason you love your partner on each card. Hide them all over the house, in the car, and anywhere else your partner spends time. The initial finding will be fun, but this gift goes on and on as there will be little love notes that won’t be discovered for weeks or months.

5. Check Things Off Their List

Most people have a list of things their significant other has asked them to do that they just can’t ever seem to get to. For some people, acts of service, like checking things off their list, are more valuable than any flowers and more meaningful than any amount of money. Show them how much you love them by secretly completing some of the higher priorities on the list and surprising them with your progress on Valentine’s Day. Nothing says I love you like checking things off your “honey do” list.

6. Take a Time Out

In the hustle and bustle of everyday life, no one has enough time to do everything that needs to be done. This makes time the most meaningful gift you can give your partner. Rather than spending money you both will have to work hard to replace, take a time out together. If you can, schedule a day off from work and spend the day together doing whatever you want. You might go for a hike, take a long drive, window shop, or anything else that lets you spend quality time together.

Celebrate Valentine’s Day Arizona Style (fillyourplate.org)
Show Your Love with Cupid’s Diet for Valentine’s Day (fillyourplate.org)
Fall in Love All Over Again this February… With Beef! (fillyourplate.org)

Posted in Holidays, In Season, Recipes | Tagged Arizona, Cook, Day, DayValentine, February, Grocery store, Holiday, Home | Leave a comment

Bloggers Step Up to the Keyboard

Posted on February 13, 2012 by fillyourplate

By Cyndie Sirekis, American Farm Bureau Federation

More than 6,000 people, mostly Farm Bureau members, attended the American Farm Bureau Federation’s 93rd Annual Meeting, held last month in Hawaii. About a dozen of the attendees, all active in social media, volunteered to blog about their experiences.

These “guest bloggers” wrote more than 40 posts for the Farm Bureau Annual Meeting Blog. Posts about the topics below were the most popular.

President Bob Stallman’s annual address. In what has been dubbed the “State of Farm Bureau,” AFBF President Bob Stallman outlines the current “lay of the land” when it comes to regulations and policy related to agriculture, and highlights the organization’s priorities. He also suggests a few strategic actions for the farmer and rancher members to consider.

“We must engage directly with the consumer as an industry in ways we haven’t before,” Stallman said. “And while we must fully engage in this ongoing national dialogue about food and the devoted care we take when we grow it, we must also never, ever forget to listen.”

Blogged Jeff Fowle, a California farmer and rancher, “I believe he [Stallman] is spot on when he said, ‘…Folks, maybe, just maybe, we, as the producers of food in this country, can play a role to help unite instead of divide. It’s about time to put all else aside and for all of us to stand up as Americans first.’”

Advocating for agriculture. “For years when we talked about agriculture we told people how safe, abundant and affordable our food was in this country,” blogged Chris Chinn of Missouri. “Farm Bureau members learned from U.S. Farmers and Ranchers Alliance research that consumers don’t connect to these messages because these are not concerns they have. People are more concerned about the methods we are using to produce food and the impact it might have on consumer health. We need to let people know we hear their concerns and we want to address them.”

Young farmers and ranchers. Results for national Young Farmers and Ranchers (aged 18-35) competitions naturally generated interest, but musings about where agriculture may be headed also garnered attention.

“The increasing average age of farmers and ranchers in the United States is a legitimate concern,” wrote Chelsea Good, communications director at the Kansas Department of Agriculture. “Many people my age are hesitant to take the leap and farm and ranch full-time. From increasing production costs to limited access to credit, getting a start in agriculture as a young person is not easy. However, in my opinion, the leadership development happening through YF&R indicates that our industry will have strong, competent leaders for many years to come.”

Farm tours. “Hawaii is facing a lot of issues in agriculture that are similar to what farmers face on the mainland, including challenges related to water, economics and animal rights activism,” blogged Hilary Maricle of Nebraska. “Additionally, they have supply issues as so much of their food is shipped in…throughout the U.S., we have things that are threatening agriculture and the effects can be seen in Hawaii. If we want to keep ag strong, farmers must continue to stand up and speak out together like our AFBF delegates [who set the policy direction for the organization in the coming year] did on Tuesday!”

Farmer and rancher photos. North Dakota rancher Val Wagner blogged about a surprisingly emotional standing-room only session featuring photographer Paul Mobley talking about his book American Farmer, the Heart of Our Country.

“As image after image played across the screen, and story after story was told, I couldn’t help but sit up a little straighter, hold my head a little higher and feel just a little bit better,” Wagner wrote. “Mr. Mobley said it best when he said, ‘If we need to look for role models in this day, we need to look no farther than the American farmer.’ Amen.”

Arizona’s own Blogging

Arizona Farm Bureau’s own blogs are changing the way Arizona families look at Arizona agriculture. Between Fill Your Plate’s blog and Julie’s Fresh Air Blog, more than 8,000 viewers are connecting with these blog stories monthly.

According to a WordPress report on Arizona’s Fill Your Plate blog, the concert hall at the Sydney Opera House holds 2,700 people. The Fill Your Plate blog was viewed approximately 32,000 times in 2011. If it were a concert at Sydney Opera House, it would take about 12 sold-out performances for that many people to see it.

In 2011, there were 69 new posts, growing the total archive of this blog to 360 posts. Julie’s Fresh Air had 150 posts last year bringing that total of blog posts to more than 2,000 (Julie’s Fresh Air began in 2006).

Farm and ranch families are encouraged to subscribe to both blogs. You’ll automatically be able to stay on top of what both blogs are talking about and even be able to make suggestions to the editorial teams for both blogs. Plus, subscribing allows you to participate in public outreach engagement as you can post comments to each blog. Remember, Arizona families want to hear from Arizona farm and ranch families.

To sign up for Julie’s Fresh Air blog, go to www.juliesfreshair.com and look for the subscribe box that says, “Sign Up for FREE.” New subscribers will receive a downloadable report on the “33 Ways to Mix and Match Your Wardrobe.” To sign up for the Fill Your Plate blog, go to www.fillyourplate.org/blog.

Arizona Farm Bureau Recognized for Excellence (fillyourplate.org)
Look Who’s Talking Now: Farmers (fillyourplate.org)
Arizona Agriculture is Alive and Well and Hiring (fillyourplate.org)

Posted in Events, In the News | Tagged American Farm Bureau Federation, Arizona, Hawaii, Kansas Department of Agriculture, Paul Mobley, Ranch, Sydney Opera House, United States | Leave a comment

Cherries on Top!

Posted on February 15, 2012 by fillyourplate

Whether you prefer them sweet or sour, cherries are a flavorful way to get in a serving or two of your daily fruit and vegetable requirement. Although cherries aren’t widely grown here in Arizona, some of the sweet varieties do well with our mild weathers and dry climate. This month is National Cherry Month, so let’s celebrate the great flavor and many uses of this wonderful fruit. Here are fun facts, a bit of history, and some great recipes featuring cherries.

Fun Facts

It takes about 250 cherries to make a cherry pie.
Cherries are cousins to some other Arizona fruits like nectarines, apricots, and plums.
If you cataloged all the different types of cherries from all over the world, you would find more than 1,000 varieties.
The two most popular kinds of sweet cherries, Bings and Lamberts, are grown in North America.
Cherries are low in calories and are a good source of soluble fiber. They are also a good source of antioxidants, vitamin C, beta carotene, and potassium.
In traditional medicine, healers used cherries for a variety of medicinal purposes including the treatment of gout. Some alternative medical practitioners continue to use cherries today because of they contain cyanidin which can reduce inflammation and for pain relief.
Each year more than 300 million pounds of cherries are harvested in the U.S.
Cherry trees can grow more than 30 feet tall.
Although there are more than 1,000 varieties of cherry, the ones most commonly grown commercially are the Bing, Rainier, Royal Ann, Montmorency, Morello, and Early Richmond.
Cherry trees are known for more than just producing delicious fruit; they are also known for the beautiful blossoms that fill their branches in late spring.
Cherries are enjoyed around the world and are used in a variety of ways including as filling for pies, the final touch on an ice cream sundae, to flavor tea, to add color and flavor to salad, and to make liqueur and brandy.

The History of Cherries

Cherries, like many of their cousins in the stone fruit family, have been around since ancient times and cherry pits have been found amongst other artifacts in caves from the Stone Age.
They are mentioned as far back as 300 BC by one of Aristotle’s protégés, Theophrastus, in his work the “History of Plants”.
Wild cherries are native to Europe, western Asia, and some areas of North Africa.
Cherries were often used for their healing properties and their sweet flavor made them a popular treat among rich merchants and royalty.
George Washington and Thomas Jefferson are both credited with growing cherry trees.

Great Ways to Use Cherries

Fresh Arizona Fruit: More Than Just Desserts (fillyourplate.org)
How to Get Your Kids to Eat More Vegetables (fillyourplate.org)
What Kind of Pie is Your Favorite? (fillyourplate.org)

Posted in Food Facts, Fun Food Facts, In Season, Recipes, Uncategorized | Tagged Aristotle, Arizona, cherries, Cherry, Cherry pie, Fruit, George Washington, North Africa, recipes, Theophrastus, Thomas Jefferson | Leave a comment

What Ingredients the Celebrity Chefs of Fill Your Plate Can’t Live Without

Posted on February 17, 2012 by fillyourplate

Each month, Fill Your Plate shines the spotlight on a local celebrity chef. Sometimes they are chefs that are local or national celebrities, and sometimes they are local or national celebrities that are foodies, chefs, or just love local Arizona grown food as much as we do. One of the great questions we ask each celebrity is what food they can’t live without. Here are some of the most interesting answers.

Dave Zino, the Executive Chef and culinary spokesperson for the Arizona Beef Council and the National Cattlemen’s Beef Association, lists pantry staples like garlic, onions, cracked black pepper, and kosher salt as the ingredients he could not do without when cooking.

Here are some great recipes featuring Arizona beef and Dave’s “can’t do without” ingredients.

Garlic –Sharla’s Arizona Beef & Veggies Stir Fry
Onions – Easy Ground Beef Stroganoff
Cracked Black Pepper – Marinated Beef Tips
Kosher Salt – Rosemary Sage Steak

Read more about Dave Zino on Fill Your Plate.

Gwen Ashley Walters, who writes for Phoenix Magazine and Edible Phoenix, is a professionally trained chef and full-time food journalist. She cannot do without salt and uses several different types in her cooking including kosher salt, Fleur de Sel, Murray River Pink Salt. Her kitchen is also always stocked with staples like garlic, shallots, fresh herbs, and Queen Creek olive oil.

Here are some great recipes featuring Arizona ingredients and Gwen’s must have staples.

Shallots – Calabacitas
Garlic – Garlic Roasted Summer Squash
Fresh Herbs – Ratatouille
Olive Oil – Julie’s Oven Roasted Red Potatoes and Asparagus
Salt – Citrus Marinated Grilled Turkey

Read more about Gwen Ashley Walters on Fill Your Plate.

Carey Peña, current anchor of the 3TV nightly news, is an Emmy Award winning journalist and Arizona State University Alum. Carey lists lemon, garlic, extra virgin olive oil, and cayenne pepper on her must have list of healthy cooking ingredients.

Here are some great recipes featuring Arizona produce and Carey’s must have ingredients.

Lemon – Lemon Spinach
Garlic – Sweet Potato Zucchini Frittata
Olive Oil – Grilled Romaine with Creamy Balsamic Vinaigrette
Cayenne Pepper – Comforting Corn Chowder

Read more about Carey Peña on Fill Your Plate.

It’s no surprise that Tad Peelen, co-owner of Joe’s Real BBQ and Joe’s Farm Grill, can’t live without BBQ Sauce. Without a doubt, BBQ Sauce is his favorite ingredient!

Here are some great recipes featuring Arizona pork and Tad’s must have ingredient.

Barbecue Pork Skillet
BBQ Pork Salad with Summer Fruits and Honey Balsamic Vinaigrette

Read more about Tad Peelen on Fill Your Plate.

Mary Jo McDonald, host of the MaMa Jo’s Monday Meals in Minutes segment on KEZ, lists extra virgin olive oil, fresh garlic, parsley, sage, rosemary, and thyme as the ingredients she can’t do without in the kitchen.

Here are some great recipes featuring Arizona ingredients and Mary Jo’s “can’t live without” list.

Extra Virgin Olive Oil – Avocado and Tomato Salad
Fresh Garlic – Chicken Tortilla Soup
Parsley – Carrot Ginger Soup
Sage & Rosemary – Rosemary Sage Steak
Thyme - Savory Goat Meat Stew with Dumplings

Read more about Mary Jo McDonald on Fill Your Plate.

Arizona Food Prices Up 1% from Last Quarter, Contrary to the National Path (fillyourplate.org)
Let’s Talk Tomatoes (fillyourplate.org)
5 Simple New Year Resolutions for a Healthier Diet (fillyourplate.org)

Posted in Celebrity Q&A, Cooking, Recipes | Tagged Arizona, Barbecue, Black pepper, Chef, Cook, Emmy Award, Ingredient, Olive oil, recipes | Leave a comment

Arizona Centennial Celebration

Posted on February 9, 2012 by fillyourplate

In Arizona, February 14th brings much more this year than simply being Valentine’s Day! In case you didn’t know it, this year, February 14th is Arizona’s 100th birthday! There are many Centennial events going on around the state to celebrate the occasion! If you want to join in on the festivities, here are just a few to choose from:

I HEART Arizona Party will take place on Saturday, February 11th. You can find out more information below.
In Phoenix on February 11 and 12 is Arizona Best Fest.
For the motorcycle enthusiasts, The Centennial Ride will take place on February 11th, with awards for the top 48 bikes, in honor of Arizona being the 48th state.
On the morning of February 14th at Phoenix City Hall and the Senate and House Lawns will be Statehood Day celebrations.
To celebrate 100 years of Statehood on the evening of February 14th, attend the ticketed event of Fandango! Arizona.

AZ 100 Events Reined in by Money (myfoxphoenix.com)
Arizona Centennial Events (azcentral.com)
Fall in Love All Over Again this February…with Beef (fillyourplate.org)

Posted in Events, In the News | Tagged Arizona, Arizona Senate, February, Phoenix, Phoenix City Hall, United States, Valentine, Valentines Day | Leave a comment

Cook Creatively with Canned Food

Posted on February 22, 2012 by fillyourplate

February is National Canned Food Month, when we can celebrate and be thankful for the wide array of food products available in canned versions. For many consumers, canned food offers a way to expand the kinds of food they eat all year round without increasing their budget. Mixing fresh Arizona produce, pork, beef, and chicken with canned fruits, vegetables, beans, and other items can help boost your nutritional intake, fill your plate with fabulous food, and stretch your food dollar a little farther.

History

The concept of canning food in order to preserve it for later use has been around for more than 200 years. During the Napoleonic Wars, the French found a way to use glass jars to preserve large quantities of food and transport it over long distances to feed the soldiers. It didn’t take long before glass jars were replaced by canisters made from wrought-iron and tin for practical reasons. These canisters are the basis for what we refer to as cans today. As the population in the western world began to shift from rural areas and farms toward urban centers, improvements in canning food offered a way to feed people as they moved farther and farther from the source of their food.

Safety

A key consideration from the first can of beans to today’s table is food safety. Today’s canneries operate under strict regulations put in place to ensure the safety of the canned goods produced. The best way to be safe is to follow the recommendations of the USDA’s Food Safety and Inspection Service which says:

Don’t eat canned goods that have been exposed to high temperatures (100 degrees Fahrenheit).
After opening the can, store unused canned goods in plastic or glass containers in the refrigerator for maximum safety.
Avoid eating food from cans with deep dents or dents along the seams of the can.
Don’t eat canned goods that have frozen and thawed or refrozen on their own.
Never eat food from a can that appears swelled or is leaking.
Don’t eat canned goods that smell or look unusual.
If you can food at home, follow all necessary safety precautions for the type of food you are preserving.
Check home-canned jars for cracks, swelling, loose lids, foul odors, and milky liquids before eating. If any of these are present, do not eat the food.

Recipes

Ranch Beans and Chicken featuring canned beans
Tamale Pie featuring canned corn, chilies, and olives
Baked Corn Dish featuring canned creamed corn and chilies
Cha Cha’s Chili Corn Bread featuring canned corn, creamed corn, and green chilies
Hearty Hamburger Stew featuring canned tomatoes and okra
Rice Quiche featuring canned evaporated milk
Comforting Corn Chowder featuring canned chilies and cream of mushroom soup
BBQ Chili Pasta using canned Corn
Sausage and Bean Slow Cooker Dinner featuring canned beans, beef stock, and tomatoes
Hot and Spicy Spinach Artichoke Dip featuring canned artichoke hearts
Slow Cooked Creamy Chicken Tortilla Soup featuring canned beans and cream of chicken soup
Salsa Verde Pork and Pepper Stew featuring canned salsa verde
Tuscan Style Pasta with Cannellini featuring canned beans and tomatoes
Macaroni and Cheese Primavera featuring canned green beans, mushrooms, and tomatoes
Linguine in Spicy Red Clam Sauce featuring canned clams, anchovies, tomatoes, and olives
Southwest Black Bean Cobb Salad featuring canned beans, tomatoes, and corn

Let Soup Warm You this Winter (fillyourplate.org)
Baked Beans: An American Original (fillyourplate.org)

Posted in Cooking, Recipes | Tagged Business, Canned, Canning, cooking, food, Food and Related Products, Home, Napoleonic Wars | Leave a comment

Celebrate Mardi Gras like a Cajun

Posted on February 20, 2012 by fillyourplate

What's cooking in your kitchen this Mardi Gras?(Photo credit: patrix)

As the onset of Mardi Gras mayhem gets closer, people from every state will be looking to New Orleans with a little longing and a bit of envy. Who wouldn’t want to line the streets to watch the parades, dress up for the many parties, and partake in the fabulous food found only in Cajun Country? If you didn’t make hotel reservations before December or don’t have the extra money in the budget to go to Mardi Gras this year, why not bring Mardi Gras to you! You might not be able to wrestle up a proper Mardi Gras parade, but with fresh Arizona food and the right recipes, you can fill your plate with a variety of Mardi Gras munchies worthy of their own celebration.

To make your Mardi Gras celebration memorable, make sure you include these Mardi Gras favorites on your menu.

Cajun Jambalaya uses the ingredients found in the low-lying swamp regions of Louisiana and often includes crawfish, shrimp, duck, turtle, alligator, venison, chicken, or turkey. This type is also called brown Jambalaya and has a spicier, smokier flavor than some other versions of the dish.
There are almost as many different ways to make Gumbo as there are items thrown during a Mardi Gras parade. The most popular kinds made today are Seafood Gumbo and Chicken and Sausage Gumbo which feature meat, rice, vegetables, and are thickened with okra or roux.
It just wouldn’t be Mardi Gras without a King Cake to help everyone celebrate. This special cake was traditionally part of the Epiphany and represents the three wise men that brought gifts to the Christ child on Twelfth Night. King cakes are still part of Epiphany celebrations today but are also very popular during Mardi Gras. The cake is made from cinnamon spiced dough that is baked into a ring with a surprise hidden inside the dough. The surprise is a trinket, most often a plastic baby, and the person who gets the piece of cake containing the baby has to host the next party or provide the next king cake. Don’t forget to top your cake with sugary glaze in the traditional Mardi Gras colors of purple for justice, green for faith, and gold for power.
Beignets make a great breakfast, snack, or dessert for your Mardi Gras celebration. These deep-fried pastries, similar to donuts, are popular throughout the French Quarter. Sprinkle yours with lots of powdered sugar and pair them with a cup of chicory coffee served au lait, just like you would get at Café du Monde.
The Hurricane, the only kind people from New Orleans like to experience, is a drink created at the famous Pat O’Brien’s pub in the French Quarter. The drink didn’t get its name because of the powerful punch it delivers, but rather from the type of glass it comes in which looks like an old fashioned hurricane lamp. Make sure to garnish it with orange slices and cherries and serve it in a tall glass.

Our own Arizona-originated recipe have plenty of spice even if not Cajun style. In the tradition of Sonoran Mexican food, you can check out Fill Your Plate’s recipes for some special Arizona spice!

Arizona Produce in Season by Month (fillyourplate.org)
What’s in Season, Arizona? (fillyourplate.org)
2012 Food Trends to Fill Your Plate (fillyourplate.org)

Posted in Holidays, In Season, In the News, Recipes | Tagged Arizona, Epiphany, French Quarter, Jambalaya, King cake, Louisiana, Mardi Gras, New Orleans | Leave a comment

Gleaners Needed! Help St. Mary’s Save this Winter’s Citrus Crop!

Posted on February 21, 2012 by fillyourplate

 St. Mary’s Food Bank Alliance is asking the public for assistance to glean the plentiful grapefruit and orange trees around the Valley in attempt to reach this harvest before the warmer weather hits in the spring and makes the fruit unusable.

Thousands have called the St. Mary’s “Citrus Hotline” this winter and the Food Bank has more people on its waiting list than groups who have volunteered to pick them. As a result, hundreds of thousands of pounds of fresh citrus that could be distributed by the Food Bank are in danger of not reaching those in need.

Anyone who has a few hours on either a weekend or weekday can help right away with the gleaning process. Church groups, community organizations, business volunteer groups or individuals and families are encouraged to help make sure that nature’s bounty is shared with those in need.

Volunteers can reach the Food Bank gleaning organizers via email at citrus@firstfoodbank.org or by calling Grace Rodil at (602) 343-5629.

Posted in Events, In the News | Tagged citrus, food, Food bank, Hunger Relief, Philanthropy, United States | 1 Comment

Arizona Farmers Reach Out to Consumers during Food Check-Out Week

Posted on February 21, 2012 by fillyourplate

As they have done for the past decade and a half, farmer and rancher members of Arizona Farm Bureau will reach out to Arizona families in their communities during Food Check-Out Week (Feb. 19-25 this year). The official theme of the week is “Stretching Your Grocery Dollar With Healthy, Nutritious Food.” The theme reflects the continuing reality that many Americans are feeling an economic squeeze and as a result, prepare more meals at home.

Offering practical information and tips on how to put nutritious meals on the table with fewer dollars is just one aspect of Food Check-Out Week. Many participating farmers and ranchers also are committed to responding to broader questions consumers may have about food?how it is grown or raised and long-term effects on people’s health and the planet.

Arizona Farm Bureau’s Fill Your Plate web-based hub satisfies Arizona families’ desire to meet with Arizona farmers and ranchers, find healthy recipes and learn more about Arizona’s agriculture. A new feature on Fill Your Plate is its “Celebrity Q&A” that highlights local celebrities and their comments about food and Arizona agriculture.

“Arizona Farmers and ranchers have not had a voice in conversations about where food in America comes from,” says Sharla Mortimer, a farmer and rancher in Yavapai County and chair of the Arizona Farm Bureau Women’s Leadership Committee. “Now more than ever, both during special observances such as Food Check-Out Week and as we go about our day-to-day routines, we are committed to participating in conversations with our Arizona families, to answer the questions they might have about food.”

While various County Farm Bureau’s in Arizona are celebrating in different ways, statewide the Women’s Leadership Committee will be at the Arizona Capitol Thursday, February 23^rd from 9:30 to 11:30 beginning in the House of Representatives to meet with legislators and provide a graphic of Arizona’s top 16 Commodities. Additionally, they’ll be giving away Apple pies made by Apple Annie’s, a local Cochise County farmer with Apple orchards.

About Arizona Farm Bureau

The Arizona Farm Bureau is a grassroots organization dedicated to preserving and improving the Arizona agriculture industry through member involvement in education, political activities, programs and services. As a member services organization, individuals can become a member by contacting the Farm Bureau. Go to www.azfb.org to learn more. For information on member benefits call 480.635.3609.

Arizona Farm Bureau Recognized for Excellence (fillyourplate.org)
Look Who’s Talking Now: Farmers (fillyourplate.org)
Bloggers Step Up to the Keyboard (fillyourplate.org)

Posted in Arizona farmers and ranchers, In the News, Legislation, Uncategorized | Tagged American Farm Bureau Federation, Arizona, Arizona Farm Bureau, Farm Bureau, farmer, food, Ranch, United States | 1 Comment

8 Great Ways to Celebrate National Tortilla Chip Day

Posted on February 24, 2012 by fillyourplate

Friday, February 24^th, is National Tortilla Chip Day and people across the country will be crunching and munching their way through tortilla chips of all varieties as they celebrate this very versatile snack. Let’s celebrate this wonderfully delicious snack and the availability of fabulously fresh Arizona grown food.

Here are 8 ideas for great ways to make your celebration memorable.

1. Make Your Own Tortilla Chips

What better way to celebrate than to make your own crispy tortilla chips. You can go the traditional route and fry them or choose a lower-fat alternative and bake them. Whichever you choose, here are a few recipes and a how to video to get you started.

2. Make Your Own Tortillas, Then Make Your Own Chips

Looking for a little more challenge? Start by making your own corn tortillas and then use one of the recipes above to turn those tortillas into tortilla chips.

Recipe for traditional corn tortillas
Recipe for blue corn tortillas

3. Make Your Own Salsa

The best thing about making your own salsa is that you can make it exactly the way you like it. Here are a few great recipes that show just how versatile and flavorful the tortilla chip’s favorite companion can be.

4. Host a “Make Your Own” Party

Get your friends and family together and spend the day making your own tortillas, making your own chips, and making your own salsa. Just like a cookie swap at Christmas, this event can bring everyone together to share the joy of food.

5. Have Family Movie Night with Nachos

Skip the popcorn and whip up a batch or two of nachos for your family to snack on while you all settle in together to watch a movie. With tortilla chips as your base, you can create whatever kind of nachos each family member likes best. Not into watching movies? Nachos make a great snack for family game night, too.

6. Have Southwestern Salad for Dinner

Nothing says Southwestern like a fresh salad filled with fabulous Arizona grown ingredients, covered with salsa or spicy salad dressing, and topped with tortilla chip strips.

7. Make a Tortilla Chip Dessert

Do something a little different with your tortilla chips and rather than salty and spicy, make them into the crunchy base of a dessert that is simply sweet. Make your own tortilla chips with flour tortillas and swap the salt for cinnamon sugar and then create a sweet salsa-esque topping made with fresh Arizona fruit.

Fruit Salsa and Cinnamon Sugar Chips

8. Have a Salsa Party

Invite your friends over for a Salsa party including a salsa bar filled with a variety of tortilla chips, salsa, and dips tailor made for tortilla chips. Serve ice cold margaritas and get someone to teach your guests how to salsa dance.

If you have a favorite recipe for how you like to eat tortilla chips, please share it with us! We love learning from you and love getting to try your favorite recipes, too!

How to Host a Holiday Cookie Swap (fillyourplate.org)
Fill Your Plate with Chicken Wings (fillyourplate.org)

Posted in Holidays, In the News, Recipes | Tagged Arizona, Barbecue, Corn tortilla, nacho, Salad, Tortilla, Tortilla chip, Wine tasting descriptors | 1 Comment

What to do with All that Fruit?

Posted on February 27, 2012 by fillyourplate

Here in Arizona, we are blessed with a long growing season, predominantly warm weather, and a ton of sun. This means that things that don’t grow well in other parts of the country, like citrus trees, can flourish here. This time of year you can see several different kinds of trees bursting with fruit wherever you look. Fresh locally grown oranges, grapefruit, lemons, and limes are filling the bins and baskets of our grocery stores and farmer’s markets, which is great if you are a consumer.

But what if you aren’t a farmer and you don’t own an orchard, but you have citrus trees in your yard that are providing an overabundance of fruit? Although it might seem like a strange problem to have to people in other parts of the country, many Arizonians find themselves with flourishing fruit trees that produce significantly more fruit than their family can consume. Even after giving the excess away to friends and family, they can’t always give enough away to make sure it gets put to good use before it goes bad. Never fear! The experts at Fill Your Plate are here to help! Here are 3 great things to do with your leftover oranges, grapefruit, lemons, and limes.

1. Donate It

The United Food Bank Citrus Gleaning Program provides homeowners in Mesa, Tempe, Chandler, Gilbert, and Queen Creek a way to donate their excess fruit. Donations help the organization create the 40,000+ meals it provides every day to people in Arizona. The program provides a few alternatives for picking and delivery of excess fruit. For more information, visit United Food Bank on the web.

St Mary’s Food Bank Alliance offers a similar program for homeowners in the majority of Arizona’s counties and includes the cities of Flagstaff, Phoenix, and Surprise. For more information, visit St Mary’s Food Bank Alliance on the web.

2. Preserve It

If you find yourself with excess citrus this time of year there are several different ways you can preserve that food to make it available for your family for the rest of the year. What better way to spread your food dollar than to grow your own food and then put it up for use all year round. For citrus, you have several options for preservation.

Canning is a great way to preserve fresh fruit. Citrus can be canned in water, light syrup, heavy syrup, or an artificial sweetener solution. Canned citrus that is processed and stored correctly can last for 6 to 9 months.
Freezing is also a good way to preserve your fruit for later consumption. You can either freeze the fruit or turn the fruit into juice and freeze the juice. Follow the instructions for safely freezing your excess citrus and you can enjoy the health benefits and fabulous flavors for 8-12 months.
Dehydration is another great option for preserving some types of fruit. Slices of lemons and limes can be dehydrated and stored in jars for later use in flavoring water. Oranges and grapefruits are not great candidates for dehydration.

3. Make Jam or Jelly from It

One of the best ways to use up excess fruit of any kind is to make it into jam, jelly, preserves, marmalades, and compotes. These condiments can be used throughout the year by your family, but also make great gifts for various occasions throughout the year. Here are some recipes for turning your excess oranges, grapefruits, lemons, and limes into condiments.

Gleaners Needed! Help St. Mary’s Save this Winter’s Citrus Crop! (fillyourplate.org)
Fresh Arizona Fruit: More Thank Just Desserts (fillyourplate.org)
Arizona Produce By Season (fillyourplate.org)

Posted in Fruit, In Season, Recipes | Tagged Arizona, citrus, food, Food bank, Fruit, Fruit preserves, Grapefruit, Mary | Leave a comment

Farmers, Ranchers Contribute to Needy Families Across America

Posted on February 29, 2012 by fillyourplate

Jonathan Dinsmore and Kids

The farm and ranch families of American Farm Bureau Federation (AFBF) last year raised more than $556,273 and donated more than 10 million pounds of food to assist hungry Americans as part of Farm Bureau’s “Harvest for All” program through Feeding America. Combined, the monetary and food donations provided nearly 13 million meals.

Here in our state, Arizona Young Farmers and Ranchers in the Yuma County alone donated more than 3,000 pounds of food to their local food banks. Yuma County Farm Bureau Young Farmer & Rancher Chair Jonathan Dinsmore, says, “It’s very encouraging when we can pinpoint the needs in our community and know they can be met with our available produce. I love the passion and drive, including the follow through that our team of young farmers and ranchers exhibit in helping out our community. Our goal is to influence our community by serving our community.”

While nearly every county Farm Bureau in Arizona provides some type of outreach support for needy families in their areas, every year during the local county Farm Bureau meetings hundreds of dollars are raised by Arizona’s Young Farmers and Ranchers. This year, they raised $915.15 to purchase nearly 2,000 pounds of food for the selected food banks.

Arizona and other state’s efforts are then tallied to report the combined efforts at American Farm Bureau’s Young Farmers & Ranchers national leadership conference held this year in Grand Rapids, Michigan.

Members of Farm Bureau’s Young Farmers & Ranchers program spearhead Harvest for All across the country, but all facets of Farm Bureau contribute to the effort. For the first time, 20 state Farm Bureaus including Arizona heeded the call to action. The joint effort between Farm Bureau and Feeding America is a national community action program through which farmers and ranchers can help ensure every American enjoys the bounty they produce.

“The Harvest for All initiative is one of the most important community service efforts undertaken by Farm Bureau members, especially in these tough economic times,” said American Farm Bureau Federation President Bob Stallman. “I am proud that so many states?a record 20?participated this year. By joining together, we can help feed and nourish those who need help the most.”

Aside from raising food and funds for the initiative, farmers and ranchers tallied 10,159 volunteer hours assisting hunger groups through Harvest for All in 2011.

“This effort clearly shows farmers and ranchers from across the nation are stepping up to the plate to ensure that all Americans have food on their dinner tables,” said Glen Cope, AFBF YF&R chair and an Aurora, Mo., beef producer. “I am extremely proud to be part of Farm Bureau, and especially the Young Farmers and Ranchers Committee, whose members always go that extra mile to help those in need.”

Since Harvest for All was launched nine years ago, Farm Bureau families have gathered more than 49 million pounds of food, logged nearly 60,000 volunteer hours and raised more than $1.8 million in donations. Combined, the food and money donations amount to more than 55 million meals.

About Arizona Farm Bureau

The Arizona Farm Bureau is a grassroots organization dedicated to preserving and improving the Arizona agriculture industry through member involvement in education, political activities, programs and services. As a member services organization, individuals can become a member by contacting the Farm Bureau. Young Farmers & Ranchers is a program within Arizona Farm Bureau that teaches leadership and business management skills. Go to www.azfb.org to learn more. For information on member benefits call 480.635.3609.

Arizona Farmers Reach Out to Consumers during Food Check-Out Week (fillyourplate.org)
Arizona Farm Bureau Recognized for Excellence (fillyourplate.org)
Look Who’s Talking Now: Farmers (fillyourplate.org)

Posted in Arizona farmers and ranchers, In the News | Tagged American Farm Bureau Federation, Arizona, Arizona Farm Bureau, Farm Bureau, Feeding America, Grand Rapids Michigan, Ranch, United States | 1 Comment

Celebrate National Pig Day!

Posted on March 1, 2012 by fillyourplate

People around the country are celebrating National Pig Day for the 40^th year in a row. March 1^st is National Pig Day! Whether you decide to celebrate pigs because they are one of our most intelligent animals or because they taste so good, set aside some time to recognize the part pigs play in all of our lives.

Here are some fun facts about pigs, ways to celebrate Pig Day here in Arizona, and a couple great pork recipes to try with your family.

Pig Trivia

Pigs are smarter than most other animals including dogs.
Many people think pigs are dirty animals because they like to roll around in the mud. However, pigs are actually very clean. They roll around in the mud because they lack sweat glands; the mud helps cool them off and protect them from getting sunburnt.
Pigs have an excellent sense of smell and can even smell things that are buried several feet underground. In some places, police departments use pigs to help sniff out drugs and they have been used to sniff out mines during wartime.
Unlike other animals, pigs don’t generally have a problem with fleas or ticks because of their thick skin. These pests find it too difficult to bite them and therefore leave them alone.
Pig and hog are terms often used to describe people who are aggressively greedy because of how competitive and aggressive piglets are when trying to get food from their mother.
Pigs often appear to be tiptoeing when they walk because they only walk on two of their four toes, but when they run, they are fast, averaging about a 7 minute mile.
On average, a sow will have 8-12 piglets in one litter and can have 1-3 litters a year. Piglets weigh an average of 3 pounds each.
Pigs generally live for about 15 years and eat about 5 pounds of feed a year. This means that a pig can eat 15 tons of food during its life.
China has more domestic pigs than any other country even though Denmark has 2 pigs for every person.
Pork is the meat eaten the most around the world.
A common practice in pig sales from the 1600’s provided us with two sayings that remain common today. When someone tells you not to “buy a pig in a poke” they are advising you to make sure you know what you are getting for your money. This comes from the practice of selling someone a piglet tied up in a bag that actually turned out to be a cat. The second phrase we got from this trickery? “Letting the cat out of the bag”.

What to do on Pig Day

Here in Arizona, there are many ways to celebrate National Pig Day. Whether you choose to honor pigs by eating them or not eating them, you are sure to find something on this list that will be fun for the family.

Visit a local farm and learn about raising pigs
Go to one of our great local zoos and visit the pigs.
Have a pig parade where everyone wears pink and shows off their best pig-related collectibles like piggy banks, glass figurines, or even actual pigs they keep as pets.
Have a pig-themed family movie night with a double-feature of Charlotte’s Web and Babe. (It’s probably a good idea to celebrate pigs and not pork when choosing this option).
Donate time or money to an organization or farm that participates in pig rescue.
Sponsor the donation of a pig to an undernourished family in a developing area of the world through an organization like Heifer International or World Vision.

Pork Recipes Worth Celebrating

It’s National Pork Month: Go Hog Wild! (fillyourplate.org)
Let’s Talk Tomatoes (fillyourplate.org)
5 Simple New Year Resolutions for a Healthier Diet (fillyourplate.org)

Posted in In the News, Pork, Recipes | Tagged Arizona, Barbecue, Domestic pig, Flour, National Pig Day, Pig, pork, Pork chop, recipes, Tablespoon | Leave a comment

Obesity Epidemic: Supermarkets are Making it Easier to Eat Healthy

Posted on March 5, 2012 by fillyourplate

All you need to do is turn on the news to hear about the obesity epidemic in our country. The national statistics are staggering and it isn’t just our children that are in danger. In 2010, the CDC found that one-third of the adults in this country can be classified as obese based on their Body Mass Index (BMI). The reality of this statistic is that one in three American adults now has a higher risk of developing a wide range of serious health problems than their peers.

According to the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK) obesity has been linked to increased rates of diabetes, heart disease, high blood pressure, gallbladder disease, osteoarthritis, gout, sleep apnea, and liver problems. Obesity has also been linked to an increased risk for certain types of cancer. Obese men are more likely to be diagnosed with cancer of the colon, rectum, and prostate and obese women are more likely to be diagnosed with cancer of the gallbladder, uterus, cervix, or ovaries.

Here in Arizona, the stats from the CDC aren’t much better. In 2009, the state crossed the 25% threshold which is an increase of more than 15% in barely 20 years. The rate at which the percentage of the population that is obese is increasing is even more shocking. In 1989, Arizona’s adult obesity rate crossed the 10% threshold into the 10-14% range where it stayed for more than 10 years. In 2000, the rate moved up to the 15-19% but it remained there for only 3 years before moving into the 20-24% range in 2004. In 2007, the obesity rate crossed into the 25-29% range for the first time and it has been riding the 24-25% line ever since. These figures show that the rate over the past 10 years is increasing almost 3 times as fast as it during the previous 10 years.

As we head into March, which is National Nutrition Month, helping people find ways to eat healthier is on everyone’s minds. A recent FoodieCast from the American Farm Bureau about Supermarket Trends talks about what the Shoppers Supermarket chain is doing to help their customers make better-for-you food choices. Last year the company launched Nutrition IQ which is an in-store, color-coded nutritional navigation program. By using visual cues to indicate the better-for-you choices on the shelves, the chain is making it easier for shoppers to find and select the healthier version of foods they eat every day.

These kinds of programs, which are available at several supermarket chains, also help dispel the myth that healthy food is more expensive. By incorporating the nutritional tags or labels into the regular product displays, supermarkets make it easy for shoppers to see that healthy options and better-for-you choices are all around them. Here in Arizona, you can find similar programs at:

Albertson’s, which uses the Nutrition IQ program
Basha’s which has their own program called Nutrition Tags
Safeway, which provides the Simple Nutrition program

This month, regardless of your BMI, take the opportunity to look at how you are eating and see if there are changes you can make. Refocusing on our nutritional needs and paying attention to what we are putting into our bodies is the best thing we can do to safeguard our health now and for the rest of our lives.

CDC: One In Three Adults Obese (myfoxphoenix.com)
Are Americans Getting Fed Up With Obesity? (webmd.com)
Americans Aren’t Getting Any Skinnier (nlm.nih.gov)

Posted in Diet Tips, Health Tips, Healthy Eating | Tagged Arizona, BMI, Body mass index, Centers for Disease Control and Prevention, Health, Obesity, Supermarket, United States | Leave a comment

Global Food Prices Continue Rising

Posted on March 12, 2012 by fillyourplate

According to the Food and Agriculture Organization, global food prices increased for the second month in a row. Bad weather in several countries that export food staples is the primary reason for the increase. The FAO’s price index was up 1 percent from January to February; after rising 2 percent from December to January following several months of decline.

The agency forecast near-record wheat production globally for 2012—690 million tons, slightly under the record harvest recorded in 2011. The FAO monitors global prices because sharply higher retail food costs have sparked food riots in some countries over the past few years.

Here in Arizona, retail food prices at the supermarket were up slightly in the fourth quarter of 2011, rising 1% according to the latest Arizona Farm Bureau Federation Market Basket Survey.

Arizona Food Prices Up 1% From Last Quarter (fillyourplate.org)
New UN food chief sees 2012 price volatility (seattlepi.com)
Food, Household Product Prices Rising (abcnews.go.com)

Posted in In the News | Tagged Associated Press, FAO, February, food, Food and Agriculture Organization, Price, Price index, United Nations | Leave a comment

Governor’s 2nd Annual Easter Eggstravaganza

Posted on March 13, 2012 by fillyourplate

This April 7^th, come be a part of the Governor’s 2^nd Annual Easter Eggstravaganza at the Wigwam Resort as Hickman Farms sponsors this event for the second time! Come join Governor Jan Brewer and others on the front lawn and surrounding garden areas at the Wigwam Resort to celebrate Easter and benefit some great causes!

Festivities will run from  7 a.m. – 1 p.m. with these as just some of the highlights:

7 a.m. - Easter Bunny lands in Bruce Haffner’s Helicopter  
7 a.m. – 8:45 a.m. -  Breakfast with the Easter Bunny and mascots
9 a.m. – Governor Brewer reads the story  Green Eggs and Ham
9:10 a.m. – 9:30 a.m. -  Egg hunts by age
9:30 a.m. – 1:00 p.m. –  Egg Roll,  Egg coloring, and crafts

Festivities will kick off with Celebrity Chef Healthy Kids cooking demos with Executive Chef David Snyder from Winn Resorts!   Other events will consist of face painting,  an Easter outfit competition,  free throw competition,  free junior tennis, and  stage performances!

There will also be a prize for one lucky parent! Someone will win a weekend prize package for a free Red Door Spa treatment!

All of the festivities are free! There will also be opportunities to  donate to  Phoenix Children’s Hospital and  AZ Children’s Association American Academy of Pediatrics!

Posted in Events | Tagged 12-hour clock, David Snyder, Easter, Easter Bunny, Facebook, Holidays, Jan Brewer, Traditions | Leave a comment

Attention Teachers: Online Course Makes Teaching Ag in the Classroom Fun and Helps You Get Your Professional Development Hours!

Posted on March 14, 2012 by fillyourplate

By Brandon Moak, Program Coordinator, U of A Cooperative Extension, Maricopa County

The University of Arizona is offering an online professional development course for Ag in the Classroom. Image via Wikipedia

It’s new, it’s exciting and it will teach you how to teach Arizona agriculture in the classroom! Plus, it’s convenient and you’ll be able to earn 45 professional development “seat hours.” The new online professional development course, Incorporating Agriculture in the Classroom, is offered by The University of Arizona and is available to K-12 grade classroom teachers.

“This eye-opening course makes learning more about Arizona agriculture and more about our food and where it comes from, especially locally grown food, interesting and engaging,” says Monica Kilcullen Pastor, Director, University of AZ Cooperative Extension, Maricopa County. “Incorporating Agriculture in the Classroom is a work-at-your-own-pace course designed for K-12 grade classroom teachers to increasing their knowledge about Arizona-grown food and incorporates ways to pass this information on to students through the development of lessons that are aligned to Arizona Academic Standards.”

From 12 lessons on Arizona’s specialty crops, teachers will choose 10 lessons to modify and teach to their students. They will then report on these lessons and discuss them with other teachers taking the course. In the course final, teachers will create their own lesson; teach it to their students, and report the results.

The course costs $200, and upon completion, teachers receive a certificate of completion which indicates 45 professional development “seat hours.” Also, there are a limited amount of funds available to fully reimburse teachers who register by March 26 and are willing to promote the course within their school and district.

Although teachers can continue to enroll in this course at any time, this reimbursement offer is only available for a limited time. Teachers who tested the course said that it is “easier to follow than any other online course that they’ve taken,” and that “the way that it’s sequentially laid out makes it perfectly clear what you’re supposed to do next.”

Registration for this course is now open and available online, then clicking on Incorporating Agriculture Education into Your Classroom. Click here to view an updated course flyer

Please contact Brandon Moak with The University of Arizona with any questions.

Posted in Ag in the Classroom | Tagged Agriculture in the classroom, Arizona, Classroom, Education, Professional development, Teacher, University of Arizona, Wikipedia | Leave a comment

Youth “Telling the Beef Story” Video Blog Contest Launched

Posted on March 16, 2012 by fillyourplate

Image representing YouTube as depicted in Crun...

Image via CrunchBase

Youth ages 16‐20 encouraged to create YouTube videos focused on beef to win prizes!

The Beef Checkoff launched a new video blog contest designed to engage youth in telling the beef story using the power of YouTube. Videos must be two minutes or less and will focus on one of eight beef related topics, including common beef misconceptions, cattle care, beef’s nutritional value and more.

The contest runs from March 5‐23, 2012 and is open to youth across the country. Program Manager Sarah J. Bohnenkamp said “Many students will be on spring break at some point during this three week period, so we’re hoping they choose to use some of their time away from school to put their beef knowledge and creative ideas to work!”

Tammi Didlot, President of the American National CattleWomen, Inc., the organization which manages this contest for the Beef Checkoff, is excited about leveraging YouTube video messages to engage consumers and youth in the beef story. “The videos submitted for this contest will help to build a diverse, online library of videos directly linked to beef topics consumers are asking about. We’re thrilled to incent youth who are passionate about beef to tell the amazing story about how the beef community provides safe and nutritious beef.”

The grand prize winner of the video blog contest will receive $750 cash and a trip to an annual Cattle Industry Convention. Second prize will receive $250 and third prize will walk away with $100. Click here for official contest rules.

Contact Telling the Beef Story Manager, Sarah J. Bohnenkamp at 303‐850‐3440 or by email for additional information.

Posted in Ag in the Classroom, Beef, Contests | Tagged Beef, Beef Products, Nutrition, Pink Slime, United States, United States Department of Agriculture, Video blogging, YouTube | Leave a comment

Play Ball!! Pack a Picnic for Spring Training

Posted on March 19, 2012 by fillyourplate

Spring is in full swing here in Arizona and that means citrus trees are full of fruit, farmer’s markets have well stocked stalls, and major league baseball is here to play. Spring training for 15 Major League Baseball teams started throughout the state and people from around the state and around the country are here to watch their favorite teams prepare for the regular season. Make sure you don’t miss a minute of spring training action by packing a picnic basket full of fresh Arizona-grown food available from the local farmer’s market or grocery store.

Here are some great ways to fill your picnic basket with in-season options and fresh Arizona flavors.

Chicken Lettuce Wraps – A healthy option full of flavor featuring in season Arizona grown lettuce and scallions and locally raised chicken.
Asian Lettuce Wraps – Another great option using lettuce and scallions, only filled with fabulous Arizona-raised beef.
Goat Cheese Lettuce Wraps – A tasty spin on the lettuce wrap featuring locally produced goat cheese, in season lettuce, asparagus, and scallions.
Tostados – Although not a traditional picnic type food, with the right local ingredients, a batch of make-your-own tostados can bring the flavors of the Southwest to your game day picnic.
Golden Beet, Fennel, and Avocado Salad – Another flavorful option that is not a traditional picnic salad, but combines great in season local Arizona ingredients like beets and broccoli to create a healthy addition to your game day meal.
Fruit and Fruit Salad – Here in Arizona, fruit like oranges, grapefruit, lemons, tangerines, clementines, and strawberries are already in season. Fill your picnic basket with some fantastic fruit for a quick, easy, healthy snack.
Fresh Lemonade – Grab a bag of locally grown lemons and make fresh squeezed lemonade for your family to enjoy all day long.

No matter which team you are rooting for, you can find local ingredients for your favorite foods near the ballpark where your team is playing. Here is a breakdown of which teams are playing where and how to find a farmer’s market nearby.

Phoenix

If you will be watching the Milwaukee Brewers play at Maryvale Baseball Park, checking out the Los Angeles Dodgers or Chicago White Sox at Camelback Ranch or cheering for the Oakland A’s at Phoenix Municipal Stadium, spend some time on Saturday gathering up great ingredients for your game day menus at any of these Phoenix farmer’s markets.

Central Farmer’s Market located at 7901 North Central Avenue, open from 9 to 2
Maya’s Farm at South Mountain, 6106 S. 32^nd Street, open from 9 to 1
Roadrunner Park Farmer’s Market at 3502 E. Cactus Rd., open from 8 to 1.
The Camelback Market at 3930 E. Camelback Rd., open from 9 to 1.

If your itinerary doesn’t include a Saturday stay, you can visit the Town and Country Farmer’s Market at 2021 E. Camelback Road, which is open Wednesdays from 10 to 2 or the Phoenix Public Market at 14 E. Pierce, open daily.

Peoria

Whether you are here to see the Seattle Mariners or the San Diego Padres, you have access to some great local farmers markets full of fresh local food.

North Peoria Farmers Market at 11150 W. Beardsley Road, open 9 to 2.
Vistancia Country Club Farmer’s Market at 12902 W. Yellow Bird Lane, open from 10 to 2 on the 4^th Saturday of each month.

Scottsdale

If you are packing up to watch the San Francisco Giants at Scottsdale Stadium or the Colorado Rockies or our very own Arizona Diamondbacks at Salt River Fields in Scottsdale, you have some great farmers markets to choose from.

Scottsdale Old Town Farmer’s Market, at the corner of Brown and 1^st Street, open 8:30 to 1.
North Scottsdale Farmer’s Market, 9375 E. Shea Blvd., open Saturday from 9 to 12.
Cavallieres Family Farmer’s Market, 27500 N. Alma School Parkway, open Sundays from 10 to 3.
Borgata of Scottsdale, 6166 N. Scottsdale Road, open Fridays from 1 to 7.

Goodyear

For fans of the Cleveland Indians or the Cincinnati Reds who will be watching their teams at Goodyear Ballpark, you may have to travel a bit to find the closest farmer’s market, but fresh Arizona-grown food is worth the drive.

Twilight Farmer’s Market at the Citadelle is held at 19420 N. 59^th Avenue in Glendale, open Wednesday from 4 to 7.
North Peoria Farmers Market at 11150 W. Beardsley Road, open 9 to 2.
Vistancia Country Club Farmer’s Market at 12902 W. Yellow Bird Lane, open from 10 to 2 on the 4^th Saturday of each month.

Mesa

If you are planning to visit HoHoKam Stadium to watch the Chicago Cubs, check out these great local farmer’s markets for great options to fill your picnic basket.

Superstition Farm Market, 3440 S. Hawes Road, Open Thursday from 4:30 to 7:30.
Orange Patch, 2600 E. Lehi Road, open Monday thru Saturday from 9 to 5.
Mesa Community Farmer’s Market, 260 N. Center St., open Friday from 9 to 12.

Surprise

Fans of the Texas Rangers and Kansas City Royals planning to watch their team at Surprise Stadium can visit these nearby towns to find a fantastic farmer’s market.

Twilight Farmer’s Market at the Citadelle is held at 19420 N. 59^th Avenue in Glendale, open Wednesday from 4 to 7.
North Peoria Farmers Market at 11150 W. Beardsley Road, open 9 to 2.
Vistancia Country Club Farmer’s Market at 12902 W. Yellow Bird Lane, open from 10 to 2 on the 4^th Saturday of each month.

Tempe

If you are getting ready to watch the Los Angeles Angels play at Tempe’s Diablo Stadium, you can visit this local market for some great grab and go treats.

Tempe Farmer’s Market, 505 S. Farmer Ave, open daily from 8 AM to 11 PM.

Let’s Talk Tomatoes (fillyourplate.org)
Farmer’s Markets in Phoenix, Area, Open in Winter (fillyourplate.org)
5 Simple New Year Resolutions for a Healthier Diet (fillyourplate.org)

Posted in In Season, Recipes | Tagged Arizona produce in season, baseball, farmers' Markets, food, local food, picnic, recipes, spring training | Leave a comment

Better Living Through Beets

Posted on March 26, 2012 by fillyourplate

What’s your favorite beet recipe? Image via Wikipedia

Long relegated to ethnic dishes and often categorized as that strange thing your Grandma tried to make you eat at Sunday dinner, the beet made a comeback in 2011 and popped up on menus across the country. While most food experts agree that the beet’s time in the spotlight has passed, it would seem the beet isn’t quite ready to let go of the limelight. The beet may be last year’s news, but its juice is still taking center stage.

Known for its rich red color, beetroot and beets have been around since pre-historic times, growing wild in Europe, Asia, and North Africa. Although originally only eaten for their greens, the root of the beet can be eaten as well or used to create beet juice. Beets come in several varieties including red/purple, white, and rainbow colored. Whether eaten or used in juice, beets provide a bounty of nutrition which is one of the reasons beet juice is being touted as the health drink of the moment.

When it comes to nutritional value offered and health benefits provided, there aren’t many veggies that can compare. One serving of beet products contributes the following toward your recommended daily allowance for only 58 calories:

Folate – 37%
Manganese – 22.5%
Fiber – 15.2%
Potassium – 12.6%
Vitamin C – 11.1%
Magnesium – 7.8%
Iron – 6%

Additionally, beet juice is a great source of polyphenols, a type of antioxidant that is very beneficial. Research into the benefits of beetroot juice conducted at Barts and the London School of Medicine has shown that even a small amount each day can reduce blood pressure. These findings also indicate that beet consumption may help prevent cardiovascular disease.

Other research completed at Wake Forest University shows that beet juice can boost blood flow to specific parts of the brain. This finding is significant because it opens the door to potential treatment options that may slow the progression of dementia and other cognitive dysfunctions associated with the degeneration of that area of the brain.

Here in Arizona, fresh locally grown beets are easy to come by and offer many options for filling your plate while boosting your health. Here are some of our favorite beet recipes.

If you want to get the benefits of beets every single day, just make your own beet juice. Here are some ideas for making great tasting and heath boosting beet juice.

Carrot/Beet Juice
Carrot, Beet, Cabbage, and Watercress Juice
ABC (Apple Beetroot Carrot) Juice

Posted in Arizona Food and Farm Events, Recipes | Tagged Beet, Beetroot, Carrot, Chard, Goat Cheese, North Africa, Olive oil, Wake Forest University | Leave a comment

Go Green…For St. Patrick’s Day!

Posted on March 15, 2012 by fillyourplate

Go Green for St. Patrick’s Day! Image via Wikipedia

This Saturday, March 17^th we celebrate St. Patrick’s Day and a love for everything Irish. Whether you look forward to guzzling green beer or long for sweet Irish soda bread, there is a lot to love about everything Irish you can use to fill your plate. It doesn’t matter where you were born or which country your ancestors came from, on St. Patrick’s Day, everyone gets to be Irish.

More than Green Beer and Leprechauns

The origins of St. Patrick’s Day date back more than 1000 years. The people of Ireland have held feasts and festivals in honor of their patron saint since the 9^th and 10^th century. St. Patrick was the most influential force in bringing Christianity to Ireland and the association of the Shamrock with both Ireland and St. Patrick’s Day tie back to him. It is said that he used the shamrock which was native to the Island of Ireland as a way to explain the Christian trinity to the pagan Irish. Although the holiday itself has religious roots, today it is generally a secular celebration of all things Irish including the food and culture of the Emerald Isle.

Grab something green, fill your plate, and get ready to get your Irish on Arizona!

Things to Do

A Celebration of Celtic Culture at the Musical Instrument Museum, Thursday March 15, 12-8:30 PM
Kiss Me I’m Irish Run in Glendale, March 17 beginning at 7:17 AM
St. Patrick’s Day Parade in Phoenix, Saturday March 17 at 10 AM
St. Patrick’s Day Parade and Festival in Tucson, Saturday March 18, 10 AM
ST. PATRICKS DAY RUN, 4 Mile Run/Walk, Old Town Scottsdale, Saturday March 17, 2012 – 5:00PM
Irish Republic St. Patrick’s Day Festival in Chandler, Saturday March 17, 12 PM – 2 AM
West Addison St. Patrick’s Day Block Party in Scottsdale, Saturday March 17, 11 AM – 2 AM
ShamRocked in Tempe, Saturday March 17, 12 PM – 2 AM
St. Patrick’s Day Party & Music Festival in Scottsdale, Saturday March 17, beginning at 6 AM

What to Eat

Breakfast or Brunch

Traditional Take

Lighter Fare

Black and Tan

Drinks and Dessert

Get Your Garden Growing (fillyourplate.org)
Irish Goods in Honor of St. Patrick’s Day (fox4kc.com)
7 Arizona Grown Foods to Eat Every Day (fillyourplate.org)

Posted in Green Matters, Holidays, Recipes | Tagged Ireland, Irish, Irish American, Patrick, Saint Patrick, Saint Patrick's Day, Saturday, Tan Black | Leave a comment

A Picture of Arizona Agriculture

Posted on March 29, 2012 by fillyourplate

HAMBURG, GERMANY - MAY 26: Cucumbers lie at a...

Arizona farmers produce a lucrative crop each year. Image by Getty Images via @daylife

Here in Arizona, we are blessed with a long growing season and weather that supports our amazing Agriculture industry. Our farmers and ranchers work hard to provide a healthy local food source that both sustains the population and boosts the state economy. Arizona agriculture is a $10.3B industry that employs more than 60,000 people and creates a valuable exportable commodity which currently exports more than it imports. Arizona farmers and ranchers produce a very diverse mix of crops and livestock.

The primary commodities behind the statistics range from cotton used in textiles like fabric to dairy cows that produce milk. Here are a list of the top commodities produced by the ranchers and farmers of Arizona and how they contribute to the local economy and a healthy lifestyle. Look for these locally grown produce, meat, eggs and dairy on your grocer’s shelves and in the bins at the farmer’s market. You can also check out the Top Commodities graphic provided by the Arizona Farm Bureau.

Alfalfa

Contributes $168M
Great Source of Vitamin D
Use it in Avocado with Alfalfa

Broccoli

Contributes – $43M
In Season October –March
Great Source of Vitamins C and K
Use it in Beef and Broccoli Stir Fry

Cantaloupe

Contributes – $97M
In Season October –March
Great Source of Vitamin A and C
Use it in Melon-Cucumber Salad

Cauliflower

Contributes – $33M
In Season October –March
Great Source of
Use it in Cream of Cauliflower

Cotton

Contributes – $203M
In Season October –March
Used in textiles

Cow/Calf

Contributes – $638M
Great Source of Protein
Use it in Marinated Beef Tips

Dairy

Contributes – $658M
Great Source of Calcium and Vitamin D
Use it in Boss’s Baked French Toast

Grains

Contributes – $90M
Use Oats in Apple Crisp

Head Lettuce

Contributes – $324M
In Season October –May
Great Source of Vitamin K
Use it in Chicken Lettuce Wraps

Leaf Lettuce

Contributes – $94M
In Season October –May
Great Source of Vitamin K
Use it in Green Salad

Lemons

Contributes – $34M
In Season Dec – May
Great Source of Vitamin C
Use it in Lemon Rosemary Lamb Chops

Pecans

Contributes – $62M
Harvest in October – December
Great Source of Thiamine, Manganese, Zinc
Use it in Seven Layer Bars

Pigs

Contributes – $53M
Great Source of Protein
Use it in Pepper and Pineapple Pork Stew

Romaine Lettuce

Contributes – $190M
In Season October –May
Great Source of Vitamin A, Folate, Vitamin C
Use it in Grilled Romaine with Creamy Balsamic Vinaigrette

Spinach

Contributes – $45M
In Season October –May
Great Source of Vitamin K, Vitamin A, Beta-Carotene
Use it in Fennel Spinach Pasta

Watermelon

Contributes – $29M
In Season July – August
Use it in Watermelon Summer Salad

Farmers, Ranchers Contribute to Needy Families Across America (fillyourplate.org)
Arizona Farmers Reach Out to Consumers during Food Check-Out Week (fillyourplate.org)
Look Who’s Talking Now: Farmers (fillyourplate.org)

Posted in Arizona farmers and ranchers, Food Production | Tagged American Farm Bureau Federation, Arizona, Arizona Farm Bureau, Beta-Carotene, Cook, farmer, food, Salad | Leave a comment

Fill Your Plate with Chips and Dip

Posted on March 22, 2012 by fillyourplate

What's Your Favorite Kind of Chips and Dip? Image via Wikipedia

From formal events to football parties, chips and dip are one of the few foods that are acceptable at almost any function. Since the first person dipped a chip into a bowl of sauce, this perfect snacking combination has evolved from a hotel specialty, to a mass produced snack food, to an inspiration for foodies everywhere to elevate the normal to the sublime. On Friday, March 23, make plans to celebrate National Chips and Dip Day and join others around the country by partaking in your favorite varieties of these simply sensational snacks.

When Did Chips and Dip Get Together

Potato chips were invented almost by accident in 1853 in Saratoga Springs, NY. As the story goes, one of the patrons at a local restaurant complained to the kitchen about the French fries. The chef, annoyed with the patron, sliced a few potatoes very thin, fried them, and sent them to the patron’s table to show his displeasure at the critique. The plan backfired however, because the patron loved the crispy wafers so much, the restaurant added them to the menu as a specialty item.

It would take almost a hundred years for a traveling salesman named Herman Lay to bag them and start selling them all over the country. Lay, along with Elmer Doolin, who created the first corn tortilla chip called the Frito, would combine their efforts after WWII and formed Frito-Lay, the largest manufacturer of snack food in the U.S. in 1961. The popularization of dip would come about as the result of three coinciding changes in American culture during the 1950’s. First, the traditional formal parlor was replaced by the much less formal living room. Second, the Lipton Company had cornered the market on instant soup and was looking for other uses in order to increase sales. They launched a campaign that taught people to mix instant soup with sour cream and modern day dip was born. Third, American households began to get televisions and needed a finger-food snack they could eat while watching. Thus began our love affair with chips and dips.

Potato Chips

Regardless of whether you grab a bag of your favorite brand at the store or pick up potatoes at the farmer’s market to make your own, there is no question that when it comes to chips, potato chips are king.

Sour Cream and Onion – Made from fresh, delicious sour cream and real onions.
BLT Dip – Grab some bacon made from locally raised Arizona pigs and fresh tomatoes on your next shopping trip to make this fantastic dip.
Dill Dip – Start with fresh sour cream and add dried or fresh dill for a fabulous dip.
Colby Pepper Cheese Dip – Cheese goes great with everything!

Pita Chips

Make your own healthy delicious pita chips at home to pair with these fabulous, flavorful dips.

Red Pepper Hummus – Start with fresh Arizona grown red bell peppers and this spread is sure to please the whole family.
Spinach Dip – Featuring scallions, the vegetable of the month, this dip has great flavor.
Artichoke Dip – How can you go wrong with fresh artichokes and parmesan cheese?
Jalapeno Hummus – Grab some jalapenos at the farmer’s market and spice up this healthy hummus.
Black Bean Hummus – Made with black beans instead of chick peas, this is a tasty twist on hummus.
Sun-dried Tomato Hummus – Look for fresh basil at your grocery store of farmer’s market to make this delicious dip even better.

Corn Chips

Nothing goes better with a bowl full of bean dip than crispy corn chips.

Hot Bean Dip – Taco seasoning, sour cream, and green onions give this bean dip a little zip.
Chicken Enchilada Dip – This dip is such a mouthful it could be a meal by itself.
Spicy Bacon Bean Dip – You can’t go wrong with beans and bacon!
Layered Bean Dip – Made with some great Arizona ingredients like chilies and avocados. Goes great with Tortilla Chips too.
Jalapeno Pepper Dip For something new, try this tasty dip filled with fresh flavors.

Tortilla Chips

Terrific for pairing with all those sensational southwest salsas and dips, tortilla chips can also be made at home.

8 Great Ways to Celebrate National Tortilla Chip Day (fillyourplate.org)
The Best Tortilla Chips: How Do Tostitos Rate? (huffingtonpost.com)

Posted in Food Facts, Recipes | Tagged Dip, French fries, Frito-Lay, Herman Lay, Pita, Potato chip, Saratoga Springs New York, Sour cream | Leave a comment

Our Celebrating the Centennial Series

Posted on March 21, 2012 by fillyourplate

Image via Julie Murphree at AZFB

Beginning in January, Arizona Farm Bureau began a series of articles celebrating Arizona’s Centennial and the state’s agriculture history. We hope to continue the article series on Arizona Agriculture through the year.

And, we want to share with our Fill Your Plate readers these special stories too!

So, first up, “A piece of Arizona Agriculture History in our Home” highlights the Arnold Pickle & Olive Company and Arizona’s pickle farmers. The story begins by telling readers about a redwood kitchen island made out of old pickle vats that came from Arnold Pickle & Olive Company.

Enjoy!

Arizona Farmers Reach Out to Consumers during Food Check-Out Week (fillyourplate.org)
Farmers, Ranchers Contribute to Needy Families Across America (fillyourplate.org)
Arizona Farm Bureau Recognized for Excellence (fillyourplate.org)

Posted in Arizona farmers and ranchers | Tagged agriculture, American Farm Bureau Federation, Arizona, Arizona Agriculture, Arizona Farm Bureau, Business and Economy, Ranch, United States | Leave a comment

Our Celebrating the Centennial Series, Part 2

Posted on March 28, 2012 by fillyourplate

Wilbur Lunt Image via Julie Murphree at AZFB

Editor’s Note: Beginning in January, Arizona Farm Bureau began a series of articles celebrating Arizona’s Centennial and the state’s agriculture history. We hope to continue the article series on Arizona Agriculture through the year.

And, we want to share with our Fill Your Plate readers these special stories too!

Second in the series, “The Man from Gila River,” tells the farming and ranching story of Wilbur Lunt, a still-active Arizona Farm Bureau member. His story is as much about his love for the Gila River as it is about his family’s farming history in Arizona.

The first in the series: “A piece of Arizona Agriculture History in our Home.”

Enjoy!

Arizona Farmers Reach Out to Consumers during Food Check-Out Week (fillyourplate.org)
Women in Blue Jeans Day, January 19th (fillyourplate.org)
Global Food Prices Continue Rising (fillyourplate.org)

Posted in Arizona farmers and ranchers, Uncategorized | Tagged agriculture, American Farm Bureau Federation, Arizona, Arizona Agriculture, Arizona Farm Bureau, Gila River, Julie Murphree, United States | Leave a comment

Our Celebrating the Centennial Series, Part 3

Posted on April 4, 2012 by fillyourplate

Cecil H. Miller, Sr 1941-1943 Image via Julie Murphree at AZFB

And, we want to share with our Fill Your Plate readers these special stories too!

Third in the series, “Like Father, Like Son,” tells the farming and ranching story of a father and son and their mutual leadership roles in the Arizona Farm Bureau. This story is a testament to family values and hard won achievement because of persistence and commitment.

Cecil H. Miller, Jr 1971-1992 Image via Julie Murphree at AZFB

The first in the series: “A piece of Arizona Agriculture History in our Home”

The Second in the series: “The Man from Gila River.”

Enjoy!

Arizona Farm Bureau Recognized for Excellence (fillyourplate.org)
Farmers, Ranchers Contribute to Needy Families Across America (fillyourplate.org)
Arizona Agriculture is Alive and Well and Hiring (fillyourplate.org)

Posted in Arizona farmers and ranchers | Tagged agriculture, American Farm Bureau Federation, Arizona, Arizona Agriculture, Arizona Farm Bureau, Gila River, January, United States | Leave a comment

Take a Tour of Hickman’s Family Farms… From Home!

Posted on April 2, 2012 by fillyourplate

Take a virtual tour of Hickman's Family Farms

Coming soon, to a computer screen near you, you’ll be able to watch a virtual tour of Hickman’s Family Farms from the Comfort of your own home… or classroom!

This year, American Egg Board (AEB) is partnering with Discovery Education as a way to bring the Good Egg Project into schools and connect with an older audience of students, parents, and teachers. AEB is excited to launch Discovery Education’s first ever farm-to-table field trip on April 18 by transporting kids to the Hickman’s Family Farms.

Among other educational tools, a Virtual Field Trip on the Hickman’s Family Farms includes a post-trip activity and a microsite, Education Station. Elementary classrooms and media will tune in via a live feed to the farm and have direct interaction with Sharman and Clint Hickman. Existing Webisode footage will enhance the experience to showcase the production process on the farm. Classrooms will also have the opportunity to ask live questions to the farmers – Sharman and Clint.

Over the years, Discovery Education has brought real-world experiences to life for students online. A pre- and post-field trip activity will also be available to teachers. The entire experience will be archived on DiscoveryEducation.com. To participate, go to discovereducation.com and register for the Virtual Tour.

With this unprecedented access to the agricultural community, the public will have the opportunity to connect with farmers and learn about farming processes in a new and convenient way. It truly provides the public with a transparency of the farming system and an ability to see modern agriculture from only a click away!

2nd Annual Governor’s Easter Egg Roll (fillyourplate.org)
Little Known Facts about Eggs (fillyourplate.org)
Our Celebrating the Centennial Series, Part 2 (fillyourplate.org)

Posted in Ag in the Classroom, Eggs | Tagged agriculture, American Egg Board, Discovery Education, Education Station, Family farm, Hickman, Hickman's Family Farms, Virtual Field Trip, Virtual Tour | Leave a comment

Finding Lost Recipes

Posted on April 18, 2012 by fillyourplate

Used with Permission by the Arizona Farm Bureau Federation

By Stewart Truelsen

Roger's website, Lost Recipes Found

One of the world’s oldest recipe books was written around 1390 by chefs in the court of King Richard II. Among the dishes fit for an English king was a frumenty or porridge made with bulgur wheat, chicken stock and saffron.

A favorite treat was payn puff, which consisted of boiled fruits wrapped in a pastry. This medieval cookbook, written in Middle English and called the Forme of Cury, contained no measures of ingredients or instructions.

Since then, treasured recipes have been collected and passed down through generations of restaurant chefs and family cooks. However, many have been lost, misplaced or are gathering dust on pantry shelves.

Finding lost recipes is a passion for Monica Kass Rogers, a Chicago food writer with an interest in food history.

“Everybody has a recipe that they miss,” she said, “whether that’s a restaurant that closed, or maybe the aunt who was the family recipe keeper died, and you never got the recipe for Aunt Sylvia’s meatloaf.”

An assignment for a Chicago newspaper got Rogers started helping people connect with the recipes they missed most. One lady longed for a meat dish served at her elementary school cafeteria in Florida. Rogers tracked down the school’s recipe for potato turbate, seasoned ground beef between layers of whipped potatoes. She even updated the old recipe by adding a few more vegetables.

Her biggest find has to be a recipe for rum cake from a bakery in Austin, Texas, that closed 50 years ago. No one could duplicate the buttery-sweet flavor until Rogers found the secret—submerge the whole cake in butter-rum syrup while it’s still warm.

She also has a category of lost recipes that she calls “once upon a box.” These are recipes that were printed on food boxes and other containers from companies like Nestle and Pillsbury. As a journalist, she is as interested in the story behind the recipe as she is in the recipe itself.

“It’s not just the exact recipe that people are after, it’s the memory of everything that went with it,” she said.

Rogers is not the only one taking such an interest in America’s vintage recipes and food past. The Southern Foodways Alliance, a non-profit group based at the University of Mississippi, is documenting and celebrating the diverse food cultures of the South.

Interest in vintage recipes is even spreading to a few popular chefs, she noted. These chefs are particularly interested in recipes that predate canned goods and convenience foods. Some of these early recipes are found in community and church recipe books, including those printed during the 1920s by a grassroots organization, Farm Bureau.

Rogers’ goal is to make her website more interactive. She wants to turn it into a national forum for people to locate lost recipes by dialoging with others who may have old cookbook collections of their own. She also plans to add audio and video capability to share stories of recipes found.

There is indeed a story behind every lost recipe found and a common theme that food is often part of our fondest memories.

Posted in Recipes | Tagged Chicago, cooking, Forme of Cury, Home, Recipe, Recipe Collections, University of Mississippi, World Cuisines | Leave a comment

4 Great Ideas for Easter Dinner

Posted on April 5, 2012 by fillyourplate

What are you having for Easter dinner? Image via Wikipedia.

Easter is only a couple days away and you may not be looking forward to cooking that same old tired ham from a can that your family has always had for Easter dinner. If you aren’t looking forward to an Easter filled with fresh food and fabulous flavors, the Fill Your Plate team is here to help. You don’t need to toss out family tradition to update your holiday fare. Odds are, your family is more likely to thank you for the fresh take on time honored traditions than be upset at losing the canned ham.

Here are 4 ways to update your traditional Easter menu and keep your family traditions in tact while filling up your family’s plates.

1. Purely Elegant Easter Dinner

Start your meal off with an Orange Almond Salad made from fresh Arizona greens and flavorful mandarin oranges. Keep the ham, but take it to a new level by making Honey Orange Glazed Ham, a deliciously different play on an old favorite. For side dishes, serve up Julie’s Oven Roasted Red Potatoes with Asparagus and Beets with Olive Oil, Garlic, and Parsley. Make dessert memorable by whipping up an Easter version of Grandma Nell Hickman’s Christmas Pie filled with fresh Arizona eggs, bananas, and pecans.

2. Low-Key Easter Eats

Looking for a meal that is more on the light side without a lot of fuss? Pull together BBQ Pork Salad with Summer Fruits and Honey Balsamic Vinaigrette and a pot of Peachy Pork Picante for great southwestern flavor with fresh Arizona pork. Balance out some of the spice with Pennee’s Cucumber Delight and finish out the meal with the refreshing taste of Arizona Melon Dessert.

3. Vegetarian Version

This meal replaces the traditional meats with a range of vegetarian dishes tailor made for the Easter Bunny because each dish features fantastic Arizona carrots. Offer your dinner guests both soup and salad with Carrot Ginger Soup (just replace the chicken stock with vegetable stock) and Isabell Rousseau’s Carrot Salad. With the tasty trio of Carrot, Leek, and Turnip Saute, Grilled Romaine with Creamy Balsamic Vinaigrette Dressing, and Summer Squash Casserole and no one at the table will miss the meat. Finish things off with Carrot Cake for a fabulous Easter menu.

4. Buffet Style Brunch

Break out the buffet dishes and let everyone help themselves to this fresh and flavorful feast. Arizona Quiche brings together eggs, bacon, and chilies for a dish featuring some of the best of local Arizona farm products. Bake up a batch of Boss’s Baked French Toast and some Artichoke Eggs Sardou. Add a little fun to the spread with TABLE Cosmos made with lettuce, tomatoes, eggs, bacon, avocados, and sour cream. Fill some baskets with Rosemary Muffins with Goat Cheese and Yummy Nutmeg Donuts and keep the coffee brewing.

So, what’s on your menu for Easter Dinner? Share with us on our Fill Your Plate Facebook Page!

What’s In Season for January? (fillyourplate.org)
Let’s Talk Tomatoes (fillyourplate.org)
5 Simple New Year Resolutions for a Healthier Diet (fillyourplate.org)

Posted in Holidays, Recipes | Tagged Arizona, Carrot Cake, Carrot Ginger Soup, Easter, French toast, Ham, Olive oil, Salad | Leave a comment

Superstitions on the Farm

Posted on April 13, 2012 by fillyourplate

What are you superstitious about? (Photo credit: Mait Jüriado)

It seems like Friday the 13^th is one of the only things that we, as a culture, are still superstitious about. Superstitions about Friday the 13^th being unlucky abound and there are people who are so superstitious about that day that they will change their normal behavior in order to increase their personal safety during that 24 hour period. Many people assume that superstitions surrounding Friday the 13^th must be a holdover from some earlier time, as most superstitions are. But according to historians, it is a relatively recent development with no real historical references before the 20^th century. National Geographic explains that the emergence of Friday the 13^th as a bad luck day comes from the combination of two long time superstitions that date back to biblical times, the fear of the number 13 and the fear of Friday. This got the team here at Fill Your Plate thinking about the origin of superstition and how superstitions continue to impact the way people live today.

It’s no secret that when it comes to being superstitious, farmers are one of the groups that lead the pack. From predicting the weather to knowing when to plant, many farming practices are rooted in superstition. This makes a lot of sense when you consider that superstitions develop as a result of experience and making correlations between seemingly unrelated things in order to predict future events. Long before farmers had satellite images and Doppler radar, they had the soil, the trees, the animals, and the sky to help them see into the future. For people who ate or starved based on the yield of each year’s crop, being able to use whatever information was available to their advantage could literally save their life and the lives of their families.

One of the main modern-day sources of farming superstitions is the Old Farmer’s Almanac. Since it was first published in 1792, the Almanac has used a mixture of methods to predict everything a farmer needs to know from sowing to harvesting. One factor that impacts their predictions, even today with the use of modern technology, is superstition. With a prediction rate that is close to 80% accurate over the last 100+ years, they are definitely doing something right.

Here are some of the most common, most interesting, and most unusual farming superstitions.

Weather

Years that end in 8 will always have weird weather.
Red sky at night, sailor’s delight. Red sky in the morning, sailors take warning.
A killing frost in September means there won’t be another frost until after the middle of October.

Moon Phase

Planting seeds when the moon is in fruitful signs which include Taurus, Cancer, Libra, Scorpio, Capricorn, and Pisces will provide a more bountiful harvest.
Likewise, performing pest control, weeding, and digging should be done when the moon is in the barren signs of Gemini, Leo, and Virgo.
Planting anything that grows above the ground, like flowers and vegetables, should be done when the moon is waxing, moving from new to full, in order to get the best results.
Plants that mature underground like root vegetables must be planted in the timeframe that starts about 48 hours before the moon is officially full and 10 days following the full moon.
If there is a frosty night when the moon is waxing it won’t damage plants.

Winds

If the wind is frosty and it comes from the North, plants will be fine, if it comes from the South, it will be very harmful.

Planting

Placing rusty nails or iron items in the garden when seeds are planted will help them grow.
If you find a black snake in the garden it is a sign of a bountiful harvest.
Pregnant women planting seeds guarantees that the seeds will thrive.
Crops should be sown from North to South, never from East to West.

Animals

If bees fly home and don’t return, rain is coming.
Horses shaking their heads and acting restless and owls hooting more at night also foretell rain.
Farm animals with fur will get in thicker coats when the winter is going to be harsher than normal.
Beavers build bigger dams when the coming winter is going to be especially cold or harsh.
If you add caraway seeds to the feed for your chickens it will keep them from wandering.

Plants

Bright red holly berries mean that winter will be long.
If nuts and berries remain on the trees after the leaves have fallen, it will be a hard winter.
Oak trees that still have leaves in October portend an unusually cold winter.

A Picture of Arizona Agriculture (fillyourplate.org)
Celebrating the Centennial Series (fillyourplate.org)
Fill Your Plate with Chips and Dip (fillyourplate.org)

Posted in Holidays, On the Farm | Tagged Astrological sign, Folklore, Friday, Friday 13th, Literature, Luck, Superstition, Triskaidekaphobia | Leave a comment

What’s In Season in April?

Posted on April 16, 2012 by fillyourplate

Here in Arizona, we are well into Spring and people across the state are enjoying the beautiful weather and awesome outdoors before the heat of Summer settles in. Our long growing season means that there is always something in season and available from your local farmer’s market or the grocery store.

Here is a look at what’s in season right now and what you can do to make the most of these sensational seasonal foods.

Arugula

Asparagus

Beets

Cabbage

Carrots

Cucumbers

Garlic

Leeks

Lemons

Lettuce

Onions

Peas

Potatoes

Radishes

Spinach

Strawberries

Summer Squash

Zucchini

Zucchini Blossoms

What’s In Season for January? (fillyourplate.org)
Better Living Through Beets (fillyourplate.org)
Let’s Talk Tomatoes (fillyourplate.org)

Posted in In Season, Recipes | Tagged Arizona, Chard, Garlic, Leek, Olive oil, Potato, Sauce, Sweet potato | Leave a comment

Perfect Pecans

Posted on April 23, 2012 by fillyourplate

AZFB Commodity Pie Chart via AZFB

April is National Pecan month which is a great opportunity to celebrate this All-American nut. Pecan trees are the only major nut trees native to North America and this versatile nut offers many health benefits. This month, tempt your taste buds with a new recipe featuring these nutritious nuts.

And here in Arizona we grow some of the best pecans around! In 2010, the most recent year we have cash crop figures, Arizona produced $62 million worth of pecans. Additionally, the state is experiencing a renaissance in pecan production as more and more Arizona farmers plant pecan trees for production, especially in southern Arizona in Cochise County.

History

Pecans got their name from the Algonquin word used to describe nuts that needed to be cracked with a rock and appear in history beginning in the 1500’s. Pecan trees are a type of hickory tree and the versatile nut was a major part of the Native American diet prior to the arrival of the colonists. Two of our most famous Presidents, George Washington and Thomas Jefferson, were fans of pecans and are reported to have had pecan trees growing in their gardens.

The French settlers that lived along the gulf coast in what are now the southern states were the first to export pecans beginning in the early 1800’s. New Orleans became a hub for pecan production and by the end of the 19^th century growers across the South had developed grafting and budding techniques that enabled pecans to become a commercialized crop.

Fun Facts

As a great source of zinc, pecans can boost testosterone levels and act as an aphrodisiac.
The pecan tree is the official state tree of Texas although Albany, Georgia is the pecan capital of the U.S. because of its 600,000 pecan trees.
If you stacked pecans end to end, it would take more than 11,600 to reach the top of the Empire State Building and over 10 billion to get to the moon.
Pecan trees can produce nuts for more than 300 years and usually range from 70 to 100 feet in height.
Pecans are not all created equal, they actually come in six different sizes ranging from mammoth to midget.
Many of the 1,000+ varieties are named for Native American tribes like the Sioux and Cheyenne, which is fitting since it is the only major nut tree that is also native to North America.
The U.S. is the primary producers of pecans and is responsible for 80% of all the pecans produced in the world.

Nutrition

Research has shown that pecans have a wide variety of health benefits that range from helping to protect against neurological degeneration to enhancing heart health. The following studies have shown the health benefits associated with including pecans in your diet.

Pecans contain the highest antioxidant capacity of any nut – Journal of Agriculture and Food Chemistry (June 2004)
Pecans contain a specific type of Vitamin E that helps improve bad cholesterol – The Journal of Nutrition (January 2011)
Pecans also help lower cholesterol – The Journal of Nutrition (September 2001)
Pecans and other nuts can aid in weight loss and maintenance –American Journal of Clinical Nutrition (September 2003)

Recipes

Nuts Over Brownies (fillyourplate.org)
A Picture of Arizona Agriculture (fillyourplate.org)
Take the Cake! Celebrate National Chocolate Cake Day! (fillyourplate.org)

Posted in Food Facts, In Season, Recipes | Tagged American Journal of Clinical Nutrition, Arizona, Empire State Building, Journal of Nutrition, New Orleans, Pecan, Texas, United States | Leave a comment

How to Spring Clean Your Cupboards

Posted on April 20, 2012 by fillyourplate

As the warm spring sunshine fills our homes, many of us get the urge to embark on that annual rite of passage called “Spring Cleaning”. We spritz lemon-scented cleaner here and there, sweep the cobwebs out of the corners, and make every floor and window spic and span. But many of us dare not take on the challenge of cleaning our kitchen cupboards because in order to clean them, we will have to clean them out; a daunting and overwhelming task. I mean, who knows what might be lurking far in the back of that upper most corner cabinet.

However, it is easier to make good healthy meals at home when you have a kitchen and cupboards that are organized and up to date. Knowing what you have on hand can really help you spread your food dollar by ensuring you won’t end up with enough canisters of salt to last the rest of your life, but no pepper. No matter how jam-packed and disorganized your cupboards are, you can reclaim this space and organize it in a way that works for you. To help you out, here is a simple 5 step plan to de-clutter your cupboards and make it easier to fill your plate.

1. Start Here

The first step is simple. Take everything out of the cupboards. If you have limited time, you may want to do this one cupboard at a time so that you aren’t stuck trying to cook around the contents of your kitchen cupboards that have taken up residence on your counter. As you take each item out, sort it by placing it together with similar things. Make a place for pasta, one for canned goods, one for baking items, etc. This is the key to setting yourself up for success.

Once the cupboard is empty, you will be able to give it a good cleaning. Removing everything also allows you to see exactly how much space you have to work with and what you need to fit in that amount of space.

2. Clean Up

Now that your cupboards are empty, you can do a serious deep cleaning. Wipe down the insides, the outsides, the shelves and the walls. If you want to put shelf paper down, now is the time, just make sure the surfaces are dry before proceeding. If you find you have been stashing loose recipes here and there in the cupboards with the intention of making those things some day, Fill Your Plate offers a better way. Toss those unorganized papers in trash and find all kinds of new recipes on Fill Your Plate. Using this online recipe source will help keep your cupboards organized and help keep your grocery bill low because you can search for recipes by ingredient. This makes it easy to find a recipe that will work for whatever you have in your cupboard.

3. Keep, Toss, Donate

First, you will need to designate one section of counter or maybe your kitchen table as your “KEEP” area and find two good size baskets or bins to house your “TOSS” and “DONATE” items. With the unobstructed view of the contents of your cupboards, go through and ask yourself the following questions about each item:

Is it expired? If yes, you can stop here and put the item in a basket or box labeled “TOSS”.
Is it something we use all the time? If yes, move it to “KEEP” area.
Is it something I can see myself using in the next 6 months? If yes, move it to the “KEEP” area.
Is it a specialty item that I only use at certain times of year like holidays? If yes, check the expiration date. If the next time you would use the item falls before the expiration date, move it to the “KEEP” area. If the expiration date comes first, add the item to your “DONATE” basket or box.
If you answered No to all of the above, place the item in the “DONATE” basket or box.

Once you have sorted all the items on the counter, get rid of those items in the “TOSS” basket and focus on the area you have designated as “KEEP”.

4. Put Your Kitchen Back Together

Now that you have a clear picture of what you need to get back into the cupboards, you can determine the best way to categorize and organize those items and get things put away. For items you don’t use a lot, especially those you use only for specific things, it may be helpful to purchase some plastic bins or baskets and store all those items together on the top shelf. This helps keep things from getting lost in the depths of a deep cabinet while also making it easy to find all the specialty items exactly when you need them.

5. Donate

Drop the contents of your “DONATE” basket off at your local food shelter so that others can benefit from those items that you won’t use.

Posted in In Season, Recipes | Tagged Basket, cooking, Cupboard, Home, Kitchen, Quick and Easy, Spring cleaning, World Cuisines | Leave a comment

Top 7 Things to Eat on a Stick

Posted on April 7, 2012 by fillyourplate

Skewers (Photo credit: camknows)

Although no one really knows why, everyone seems to agree that there is something about putting food on a stick that makes it better. Perhaps it takes us back to our caveman days when skewers of meat were our daily fare or maybe it is reminiscent of childhood when some of the best things like popsicles and lollipops came at the end of a stick. Wednesday March 28^th was Food on a Stick Day and to commemorate it, here are some great ideas things you can eat on a stick. Don’t forget to check the grocery aisles and farmer’s markets for local ingredients and enjoy a whole day of eating utensil free.

1. Meat Skewers

Grilled Chicken – Grill the chicken in chunks on skewers alone or with your favorite veggies and use the sauce for dipping.
BBQ Pork Salad with Summer Fruits and Honey Balsamic Vinaigrette – make this delicious salad a little more fun by stacking the different ingredients on a skewer and serving it over a bed of lettuce.

2. Veggie Skewers

Angry Hillbilly Sweet Potatoes with Adobo Sauce – Cut up the sweet potatoes and soak them in the cream, then slide them on skewers. Grill or roast them and baste them with the butter. Mix up the rest to make a tasty, spicy sauce.
Garlic Roasted Summer Squash – Great for serving with any kind of grilled meat, simply slide the pieces of squash on a skewer to grill.

3. Breaded and Deep Fried Delights

Fried Zucchini – Use fresh local grown zucchini from your farmer’s market or grocery store and FYP’s recipe to create Fried Zucchini, and serve it on skewers. This would also be great with fried zucchini blossoms.
Kicked-up Corndogs with Spicy Green Onion Sauce – Try this spicy take on the traditional corn dog that uses the flavor of Arizona-grown green onions to make a fabulous dipping sauce.

4. Breakfast

Pancakes and Sausage – Think breakfast corndog where the hot dog is a sausage link and the fried dough around the outside is the pancake.
Boss’s Baked French Toast – Make the French toast as outlined except leave the berries out. After baking, cut the French toast into square bites and then serve them on a stick with berries alternating between the bites and paired with syrup for dipping sauce.

5. Deconstructed Salads

Pennee’s Cucumber Delight – Prep the ingredients the same way you would to make the dish per the recipe, but instead of drizzling the sauce on the salad, create salad skewers with the cucumbers and onions and use the rest as a dipping sauce.
TABLE Cosmos….on s stick – Mix the sour cream, lime juice, and lemon pepper together to make a dipping sauce and create tasty skewers with the other ingredients.

6. Dessert

Red Hot Stuffed Apples – Make the apples as described and mix up the stuffing mixture. Rather than stuffing the core of the apple with the cream cheese mixture, keep it in a bowl for dipping. Slice the apples into horizontal wafers and then slide them long ways onto a skewer to make a decorative and interesting dessert.
Arizona Melon Dessert – Make colorful skewers by alternating different kinds of locally grown melons and use the mint sauce for dipping.

7. Other Ideas

Sonoran Hot Dog….on a Stick – Think corn dog with bacon instead of cornbread. A great way to serve this Southwest specialty.

4 Great Ideas for Easter Dinner (fillyourplate.org)
Arizona Food Prices Up 1% from Last Quarter, Contrary to the National Path (fillyourplate.org)
Let’s Talk Tomatoes (fillyourplate.org)

Posted in Fun Food Facts, Recipes | Tagged chicken, Cook, Corn dog, Dip (food), French toast, Home, Salad, Skewer | Leave a comment

Peanut Shortfall Yields Peanut Abundance

Posted on April 11, 2012 by fillyourplate

Peanut prices rose in 2011 due to a smaller peanut crop. Farmers respond in 2012, planting more acres. Image via Wiki

It’s not new news to anyone who frequents the peanut butter aisle to fill their panty with one of America’s favorite food staples. The cost of peanut butter has rocketed in the last few months. We at Fill Your Plate know the story behind the story. It was a basic economics lesson of supply and demand. The prices for anything peanut rose on the supermarket shelves because demand for product was high, but the peanut supply was low.

Last fall, we told you that the J.M. Smucker Company, the makers of Jif, were planning to increase their peanut butter prices by 30%. They expected the price increases to stay in place throughout the winter and possibly well into the spring as manufacturers were forced to pass on the sharp increases in peanut costs to their customers.

The US Department of Agriculture expected that the peanut crop would be down 13% more than it was in 2010 due to a couple of reasons– the inclimate weather and the crop shift many farmers undertook to grow a more profitable cotton crop. Last year, growers in many states also decreased the amount of peanut acres they farmed due to the higher prices of competing commodities. The overage from the 2010 crop, which also had issues due to the drought in 2010, was expected to be depleted by early November.

Well, good news! Peanut butter prices might be easing in the coming months with the expectations of a larger peanut crop in 2012.

U.S. peanut farmers are planning to plant 1.42 million acres in 2012. That’s a 25 percent increase from the previous year according to USDA’s first planting intentions report of the season. A record number of peanut acres will be planted in South Carolina, with 105,000 acres expected compared to the 77,000 acres planted in 2011. If forecasts for Florida and Mississippi hold true, those states will post the highest number of peanut acres farmed since 1951 and 1943, respectively.

In Florida, farmers are expected to plant 190,000 acres of peanuts, which is 12 percent more than last year; peanut acreage in Mississippi is expected to increase from 15,000 last year to a whopping 50,000 acres in 2012.

Georgia, though known as “the peach state,” grows more peanuts than any other state in the United States. Farmers there expect to increase the amount of acres planted in 2012 by 20 percent, from 475,000 in 2011 to 570,000 acres in 2012.

In response to the higher prices for peanuts last year due to the low supply, farmers across the nation answered the cry by increasing the quantity of acres they will use to plant peanuts this year.

So, for those of you for whom peanut butter is a daily lunch making staple, take heart! If agriculture predictions hold true, you should be able to save some of your hard earned “peanuts” this year as you fill your pantry with lower costing jars.

Related Articles:

The Price of Peanut Butter is Going Up (fillyourplate.org)
Fun Facts About Peanut Butter (fillyourplate.org)
It’s National Peanut Butter Month: Go Nuts! (fillyourplate.org)

Posted in Arizona Food Prices, Food Production | Tagged Florida, Georgia, Jif, Mississippi, Peanut, peanut butter, South Carolina, United States | Leave a comment

USDA Farmers’ Market Grants Available

Posted on April 25, 2012 by fillyourplate

Farmers' Market Grants Available. (Photo credit: Wikipedia)

Agriculture Deputy Secretary Kathleen Merrigan announced Thursday that the Agriculture Department is seeking grant applicants for the 2012 Farmers Market Promotion Program.

Approximately $10 million is available for marketing operations such as farmers’ markets, community supported agriculture, and road-side stands. The grants, which are administered by USDA’s Agricultural Marketing Service, are available through a competitive application process on www.grants.gov. The grants aim to increase the availability of local agricultural products in communities throughout the county. They will also help strengthen farmer-to-consumer marketing efforts.

Projects that expand healthy food choices in food deserts or low-income areas (where the percentage of the population living in poverty is 20 percent or above) will receive additional consideration. USDA, in coordination with the Treasury and Health and Human Services Departments, seeks to increase access to fresh, healthy and affordable food choices for all Americans, while expanding market opportunities for farmers and ranchers.

“These grants will put resources into rural and urban economies, and help strengthen efforts to provide access to nutritious and affordable foods,” said Agriculture Deputy Secretary Kathleen Merrigan. “This program not only supports the health and well-being of local communities but also the economic health of their farms and businesses.”

More information surrounding these grants, and more details about the application process can be found on the USDA website.

Posted in In the News | Tagged Agricultural Marketing Service, agriculture, farmer, food, Grants, Kathleen Merrigan, United States Department of Agriculture, usda | Leave a comment

New Arizona Law Makes it Easier for Farmers to Donate Nutritious Fresh Produce

Posted on April 9, 2012 by fillyourplate

New law will make it easier for farmers to donate their crops to charity. (Photo credit: Wikipedia)

Last week, Arizona Governor Jan Brewer signed into law a bill that aims to increase fresh produce donations directly from farmers to food banks and other charities. Arizona produce farmers will now be able to receive tax deductions if they donate some of the crops they produce — literally giving away the fruits of their labor to the hungry.

Building on the spirit of giving, the law revises previously complicated rules for the donations in hopes of boosting charitable contributions. Sponsored by Arizona Senator Steve Yarbrough (R-Chandler), the new law will apply to all 2012 tax year Arizona-grown produce donations.

“I am very pleased and appreciate the action whereby Gov. Brewer signed my Senate Bill 1121. This bill will make farm produce donated to food banks easier to accomplish and will greatly benefit some of the most needy in our society,” said Yarbrough. “I applaud Western Growers for urging this legislation.”

The bill was also supported by Arizona Farm Bureau. “It’s a win for people,” says Government Relations Director for the Farm Bureau Joe Sigg. “People to people with the in between medium of food. At the same time it respects the business of food production.”

Arizona food banks are also excited about the new law.

“We’re looking for good, solid nutritious food. And fresh produce, you can’t hardly get any better than that,” said Ginny Hildebrand, president & CEO of the Association of Arizona Food Banks. “We’re really excited about the potential of this law. What we know is that these growers and owners of fresh produce products in Arizona have one purpose in mind—that is to feed hungry people. They don’t grow product to see it wasted.”

Gary Pasquinelli of Pasquinelli Produce Company, who heard about a similar law developed with help from Western Growers in California suggested something similar should be developed here. Paul Muthart, also of Pasquinelli Produce Company, then provided critical input to make sure the tax deduction would work with businesses tax structures.

Previously, mounds of paperwork had to be submitted to earn a tax deduction. The new law makes any produce donation deductable. The wholesale market price of the commodity donated is used to figure deductions.

With 10 of Arizona’s top 16 commodities falling into the fruits, nuts or vegetables category, the opportunities for partnership between the state’s food banks and produce farmers will seem more likely.

What to do with All that Fruit? (fillyourplate.org)
Arizona Farmers Reach Out to Consumers during Food Check-Out Week (fillyourplate.org)
Farmers, Ranchers Contribute to Needy Families Across America (fillyourplate.org)

Posted in In the News, Legislation | Tagged American Farm Bureau Federation, Arizona, Arizona Farm Bureau, Donation, farmer, Food bank, Jan Brewer, United States | Leave a comment

Wine Country May Be Closer than You Think

Posted on April 27, 2012 by fillyourplate

The wine scene in Arizona is relatively new despite having a long history of regional winemaking that dates back to the Spanish missionaries in the 1700s, spanning only the last few decades. As anyone knows, when it comes to wine, age is an important factor. This is one reason many Arizona wines remain a well-kept secret; the industry hasn’t had time to establish the kind of status and notoriety that sends thousands and thousands of wine lovers to Napa Valley each year. But that doesn’t mean you should discount the quality and variety of wine grown and aged at local vineyards across the state.

The Arizona Wine Growers Association says there are 45 licensed wineries in the state which only makes sense as parts of the state have ideal conditions for growing grapes. Several of those wine producers are on Fill Your Plate. There are currently three primary vineyard regions in the state, Verde Valley in the North, Sonoita and Elgin in the South, and the greater Wilcox area in the southeast. The mixture of the dry hot climate of the desert and the cooler, more moderate temperatures at night found at the right elevation make for good grapes.

As we headed into April, we also headed into spring wine season where wineries and vineyards are rolling out the red carpet and welcoming wine lovers to festivals, open houses, and tastings. For those who love wine, a trip to Arizona wine country can open your eyes to some of the fantastic wines made right here at home. Check out some of these great events happening around the state in the next few weeks.

The 34^th Blessing of the Sonoita Vineyard event will feature the blessing itself, winery tours, and wine tasting. The event is planned for April 28^th in Elgin beginning at 10AM.
The 11^th Annual Wine, WoMEN, & Jazz FUNdraiser is schedule to take place at the Arizona Culinary Institute in Scottsdale, April 28th from 4-6:30PM. Join the fun and help raise money for the Arizona Women’s Partnership charities while partaking in delicious food, fine wine, and great music.
The Prescott Fine Art and Wine Festival will celebrate its 26^th year on Mother’s Day, May 12-13 beginning at 9AM. There is no cost to join the celebration which will feature wine, music, and shopping.

You can also enjoy a bottle of wonderful Arizona wine in the comfort of your own home. Arizona Farm Bureau members Pillsbury Wine Company and Dos Cabezas Wineworks offer a selection of local wines that can be found in many retailers throughout the state.

7 Things to Eat on a Stick (fillyourplate.org)
8 Great Ways to Celebrate National Tortilla Chip Day (fillyourplate.org)
2012 Food Trends to Fill Your Plate (fillyourplate.org)

Posted in Arizona farmers and ranchers, Wine | Tagged April, Arizona, Napa County California, Verde Valley, Vineyard, wine, Wine Festival, Wine tasting | Leave a comment

Need a Little Dinner Inspiration? Fill Your Plate with Arizona – Grown Pork

Posted on May 2, 2012 by fillyourplate

Baby back ribs (a.k.a. loin ribs, back ribs, or Canadian back ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. The designation "baby" indicates the cuts are from market weight hogs, rather than sows. (Photo credit: Wikipedia)

Pork has undergone a makeover elevating it from its long time role as chicken’s understudy on the dinner plate to a starring role of its own. The Arizona Pork Council wants you to be inspired by “The Other White Meat” and see why pork is just as capable of stealing the show as beef or chicken. In order to inspire you with all the wonderful and delicious things pork can do, they have a new website packed with everything you need to be inspired.

A Cut for Every Meal

There are such a wide variety of flavorful cuts available, it is a shame that many people only make use of the most common cuts- ham, bacon, and pork chops. Often that is because the less familiar cuts leave home cooks uncertain about how best to cook them, what recipes they are great in, and safe cooking times and temperatures. To help increase your confidence and inspire you to create new and delicious pork dishes, here is a breakdown of the most common cuts and creative ways each cut can fill your plate. These and many other favorite pork recipes can be found on Fill Your Plate.

Fresh Pork Leg/Fresh Ham

This cut comes from the hind leg of the hog and unlike other ham, is not cured. Available with or without bones, fresh pork leg can be cut into a rump, shank, and center portion in addition to the whole leg.

Ham

Cured ham, which generally comes fully cooked, is one of the most common cuts of pork and needs no introduction.

Canadian Bacon

Although it sounds similar, this cut is less like bacon than it is like ham and often used during breakfast. It is fully cooked like ham, smoked, and comes from the loin in the middle of the back.

Loin Roast

This cut can be purchased bone-in or deboned and comes from the area between the shoulder and the leg on the pig. This cut is more flavorful when cooked with the bone and is best barbecued or roasted.

Pork Ribs/Rack of Pork

Cut from the rib area of the loin, this cut is like a rack of lamb and can make a gorgeous centerpiece for any dinner. Make sure you “French” the rack before roasting or ask your butcher to do it when ordering.

Back Ribs

Made famous in a jingle, baby back ribs, as these are also known, these come from the center section of the pork loin and are great for barbecuing and grilling.

Tenderloin

This cut is from the pork loin part of the pig and can be cooked a variety of ways. It has a mild flavor and works really well with spices, marinades, and rubs.

Celebrate National Pig Day (fillyourplate.org)
It’s National Pork Month: Go Hog Wild! (fillyourplate.org)
Fun Hot Dog Trivia For National Hot Dog Month (fillyourplate.org)

Posted in Arizona Pork | Tagged Cook, Ham, Meat, pork, Pork loin, Pork ribs, Pork. The Other White Meat, Roasting | Leave a comment

Food Prices Down Slightly in the First Quarter of 2012

Posted on April 19, 2012 by fillyourplate

This quarter’s Stretch Your Dollar menu and recipes are available on fillyourplate.org

American Farm Bureau Federation (Photo credit: Wikipedia)

Arizona retail food prices at the supermarket are down slightly in the first quarter of 2012, according to the latest Arizona Farm Bureau Federation Marketbasket Survey. The informal survey shows the total cost of 16 basic grocery items was $50.79, down 60 cents or about 1% below the fourth quarter of 2011. Comparatively, the American Farm Bureau Federation’s national survey was $52.47, up $3.24 or 7% higher compared to the fourth quarter of 2011.

Compared to this time last year, the 2012 first quarter Marketbasket shows that food prices have increased $2.94, or 6%.

“Everyone is looking to save money. As the mother of four growing children, cooking at home is one way we save money and serve up good healthy food at the same time,” said Sharla Mortimer, Arizona Farm Bureau Women’s Leadership Committee chair and rancher and farmer in Yavapai County. “Additionally, I buy seasonal fruits and vegetables to stretch our food budget.”

In Arizona, ground beef and flour accounted for the biggest increase in the Marketbasket this quarter.

“Ironically, in the last three Marketbaskets, we’ve gone back and forth with the 1% change,” explains Murphree. “The U.S. is the biggest producer and shipper of our food and feed grains. This typically keeps our overall food prices more economical than the rest of the world. So we want our corn, wheat, soybean and other grain farmers to keep doing what they do so well.”

The importance of improving farm practices is not lost on Arizona Farm Bureau members. “To feed the majority of Americans, crop and livestock agriculture must continually become more efficient, and in many cases, larger to spread energy and labor costs across more acres to help stabilize prices at the grocery store,” said John Boelts, vegetable farmer from Yuma, Arizona and Yuma County Farm Bureau president. Boelts, who said the cost for just one refueling of one large tillage tractor can be more than $600, explained that labor and energy are the two largest operating costs that must be controlled.

To access an entire menu focused on those food items down in price in the first quarter and designed around stretching your food dollar, go to www.fillyourplate.org. Look for the latest “Stretch Your Food Dollar” menu and the additional food savings tips.

Of the 16 items surveyed in Arizona, eight decreased and eight increased, compared to the 2011 fourth quarter survey. The national survey quarter-to-quarter comparison shows 13 increased and 3 decreased.

In Arizona, off-the-shelf prices for sirloin roast showed the greatest decrease in price down 98cents to $4.85 a pound; bacon down 62 cents to $4.23 a pound; milk down 16 cents to $2.84 a gallon; shredded cheese down 10 cents to $4.58 a pound; vegetable oil down 9 cents to $2.51 for the 32 oz. bottle; eggs down 8 cents to $1.99 a dozen; white bread down 5 cents to $1.75 a 20-oz. loaf; and toasted oat cereal down 3 cent to $2.99 for the 8.9 oz. box.

Ground chuck showed the largest price increase up 53 cents to $3.83 a pound. The other items that increased in price were flour up 41cents to $2.54 for the 5-pound bag; deli ham up 35 cents to $5.11 a pound; boneless chicken breast up 23 cents to $3.66 a pound; apples up 11 cents to $ 1.44 a pound; salad mix up 8 cents to $2.63 for the 1-pound bag; russet potatoes up 4 cents to $2.83 for the 5-pound bag and orange juice up 3 cents to $3.01 a half gallon.

The year-to-year direction of the marketbasket survey tracks with the federal government’s Consumer Price Index report for food at home. As retail grocery prices have gradually increased over time, the share of the average food dollar that America’s farm and ranch families receive has dropped.

“In the mid-1970s, farmers received about one-third of consumer retail food expenditures for food eaten at home and away from home, on average. That figure has decreased steadily and is now just 16 percent, according to the United States Department of Agriculture’s revised Food Dollar Series Department statistics,” explains John Anderson, American Farm Bureau Economist. The USDA’s new Food Dollar Series may be found online at http://www.ers.usda.gov/FoodDollar/app/.

Using the “food at home and away from home” percentage across-the-board, the Arizona farmer’s share of this quarter’s $50.79 Market Basket total would be $8.13.

The Farm Bureau Market Basket Survey is unscientific, but serves as a gauge of actual price trends across the state. Arizona’s bargain shoppers statewide should find individual items at prices comparable to the Farm Bureau survey averages and certainly cheaper with discounts and in-store specials. Arizona Farm Bureau seeks to identify the best in-store price, excluding promotional coupons and special deals.

To read more about foods shopped, seasonal menus, and more, please click First Quarter 2012.

About the Arizona Farm Bureau

Arizona Farm Bureau began a quarterly Market Basket starting the fourth quarter of 2006. The Arizona Farm Bureau is a grassroots organization dedicated to preserving and improving the Agriculture industry through member involvement in education, political activities, programs and services. Go to www.azfb.org to learn more. To obtain “Stretch Your Food Dollar” menu and nutrition information go to www.fillyourplate.org.

As a member services organization, individuals can become a member by contacting the Farm Bureau. For information on member benefits, call 480.635.3609.

Posted in In Season, In the News | Tagged American Farm Bureau Federation, Arizona, Arizona Farm Bureau, Consumer Price Index, Farm Bureau, food, United States, United States Department of Agriculture | Leave a comment

Joe’s Real BBQ Celebrates Free Barbecue Day May 2nd 2012

Posted on April 30, 2012 by fillyourplate

Joes Real BBQ (Photo credit: PhoenixREGuy)

Community Invited to Bring Donations of New or Gently Used Books to Support Loving Through Literacy

Joe’s Real BBQ is planning on giving away over 5,000 free meals during their annual Customer Appreciation Day Wednesday, May 2^nd, 2012.

What: Free Barbecue Day & Book Drive

Where: Joe’s Real BBQ

301 N. Gilbert Road

Gilbert, Arizona, 85234

www.JoesRealBBQ.com

When: Wednesday, May 2^nd, 2012 11:00 AM – 3:00 PM

4:00 PM- 8:00 PM (Closed between 3:00 PM and 4:00 PM)

Free meal includes:

Choice of a pulled pork or chicken breast sandwich
Fresh homemade coleslaw, BBQ Pit Beans, and a drink.
There will be children’s sized sandwiches available for the little ones

Rules:

Only one meal per person
Must be present to receive free meal
No take out
No other menu items will be offered

Book Drive:

The public is invited to bring new or gently used books for adult readers to donate to Loving Through Literacy, a Gilbert nonprofit dedicated to getting books and reading instruction to areas of the world where there is no access to either. Book donation is not required to receive free meal. For more information about Loving Through Literacy go to: http://www.lovingthroughliteracy.com.

Follow Joe’s Real BBQ for live updates on Twitter on the day of the event. Our Twitter handle is @joesrealbbq. Search for the hashtag #freebbqday. We are also on Facebook.

History of Free Barbecue Day:

Free Barbecue Day has been an annual tradition since the year 2000 when owners Joe Johnston, Tim and Tad Peelen decided they wanted to do something special to give back to the community. They have given away nearly 50,000 free meals on customer appreciation days at the BBQ alone, in addition to the November customer appreciation days at sister restaurant Joe’s Farm Grill.

About Joe’s Real BBQ:

Established in 1998 inside an historic 1929 brick building in downtown Gilbert, Arizona; Joe’s Real BBQ serves mouth watering barbecue – quality meats cooked slowly over smoky sweet pecan wood. People travel from all over the country to visit the award-winning hometown restaurant that has received national attention.

Joe’s Real BBQ has been named “Best Barbecue Restaurant” by the East Valley Tribune and “Best Pulled Pork in Phoenix” by Readers of Phoenix New Times. They have also been featured in numerous publications including: Chef Paul Kirk’s America’s Best BBQ: 100 Recipes from America’s Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants; Sunset Magazine, and Arizona Highways Television.

For more information go to: http://www.joesrealbbq.com or email info@joesrealbbq.com.

Posted in Events, In the News | Tagged Barbecue, BBQ, East Valley Tribune, Facebook, food, Joe Johnston, Pulled pork, Twitter | Leave a comment

Arizona Farm Bureau Applauds the Department of Labor’s Decision to Withdraw Overreaching Child Labor Proposal

Posted on April 27, 2012 by fillyourplate

American Farm Bureau Federation (Photo credit: Wikipedia)

The Labor Department on Thursday announced in a statement that it was withdrawing proposed rules that would have prevented many young people from working in agriculture.

Arizona Farm Bureau President Kevin Rogers is encouraged by the administration’s decision. “We applaud the administration’s decision to withdraw the rules so that our next generation can learn to farm,” says Rogers.

Arizona Farm Bureau, along with American Farm Bureau, will continue working on behalf of our members to ensure that the parental exemptions that remain important to agriculture will be protected, in addition to helping educate families about the importance of farm safety through its Safety Committee. This issue is of ongoing importance since more than 97% of America’s farms are family owned.

“We had members from across Arizona call their Washington delegation to ask for common sense in the Labor Department’s proposed rules,” says Rogers. “It’s heartening to see the process still can work and our farmers’ and ranchers’ voices were heard. The family unit will be able to function in business as many of our families do and family-owned businesses across the country traditionally do.”

Arizona Farm Bureau sent out an alert to its agriculture membership during the Labor Department’s rule making process asking members to let their voices be heard. “It’s a win for the youth in America too who maybe did not grow up on a farm but have an opportunity to participate in 4-H and FFA, two of our most valuable youth organizations. Yesterday’s decision was a win for family farms and a win for common sense.”

About Arizona Farm Bureau

Posted in In the News, Legislation | Tagged American Farm Bureau Federation, Arizona, Arizona Farm Bureau, Child labour, Farm Bureau, Labor Department, United States, United States Department of Labor | Leave a comment

Let’s Celebrate Cinco de Mayo

Posted on May 4, 2012 by fillyourplate

Although Cinco de Mayo festivities occur in many parts of the U.S. and are treated as celebrations of Mexican heritage and culture, Cinco de Mayo isn’t as is commonly believed, Mexican Independence Day. Here in Arizona, people everywhere are ramping up for a celebration that is too big to be contained in a single day. There are lots of things to do around the state and lots of great food and drinks to sample. Here are some of the Cinco de Mayo celebrations happening around the state.

Blues, Bruise, and BBQs Cinco de Mayo Celebration at the Arizona Soccer Complex in Phoenix – This all day event begins at 10 AM and features a 5K, a martial arts competition, live music, and fabulous food and drink.
Cinco de Mayo and Chihuahua Races in Chandler – This annual celebration features the Chihuahua race, pageant, and the crowning of the King and Queen of Chihuahua.
Dirty 6 Mud Run in Chandler – With 2 distances, tons of obstacles, and a free mini-run tailor made for kids, this is an active Cinco de Mayo activity for the whole family.
Cinco de Mayo Chili Pepper Painting Party at The Art of Merlot in Scottsdale – This unique event starts at 2PM, come celebrate Cinco de Mayo with chips, salsa, and paint.
Salty Seniorita’s Cinco de Mayo Celebrations in Old Town, Peoria, and Mesa – All three locations will host celebrations featuring great food, cold drinks, and live music.
El Mexcellente Cinco de Mayo Block Party in Tempe – Near the ASU Tempe campus and hosted by Canteen Tequila Bar and Fat Tuesday, this block party kicks off with live music beginning at 11 AM.
Cinco de Mayo Cultural Festival in Phoenix – This two day event boasted 150,000 attendees in previous years and is a great way to spend the weekend and celebrate Cinco de Mayo.

Don’t feel like going out? Host your own Cinco de Mayo Celebration at home. Make sure you have a ton of Margarita mix and check out these great recipes from Fill Your Plate that feature great Mexican and Southwestern flavors.

Avocado Appetizer – Featuring spicy chilies and Arizona avocados, this appetizer is sure to get everyone in the mood for to celebrate Cinco de Mayo.
Corn and Black Bean Salsa – This tasty salsa mixes fresh roma tomatoes, red onion, avocados, corn, and cilantro to create the perfect dip for any kind of tortilla chip.
Gilda’s Smothered Burritos – These delicious burritos are filled with beans, beef, and topped with a spicy sauce.
Tamale Pie – Filled with fantastic Southwest ingredients like Arizona beef, green chilies, corn, and beans, this pie will be a star at any party.
Sonoran Hamburgers and Sonoran Hot Dogs – The perfect blend of American favorites and Mexican flavors.
Tostados – Steak, cheese, and sour cream atop tasty fried tortillas make the perfect meal for Cinco de Mayo.

Top Mexican Restaurants to Celebrate Cinco de Mayo (fillyourplate.org)
Wine Country May Be Closer Than You Think (fillyourplate.org)
8 Great Ways to Celebrate Tortilla Chip Day (fillyourplate.org)

Posted in Holidays, Recipes | Tagged Arizona, Cinco de Mayo, Holidays, Home, Mayo, Mexico, Phoenix, United States | Leave a comment

What’s in Your Dinner? Raising Awareness about Food Allergies

Posted on May 7, 2012 by fillyourplate

Food types likely to cause allergic reactions in adults in Sweden: drupe, cheese, nuts, wine, apples, and shellfish. Svenska: Födoämnen som ofta utlöser överkänslighetssymtom hos vuxna i Sverige: stenfrukter, ost, nötter, vin, äpplen och skaldjur. (Photo credit: Wikipedia)

More so than at any other time in our collective memory, food allergies are a topic of conversation from the national news channels to the elementary school cafeteria. Peanut butter, that staple of brown bag lunches for the last two generations of American children is all but banned from schools now because of the danger to other students with peanut allergies.

This isn’t just because we are suddenly taking food allergies, like those to peanuts, more seriously. It’s because there are so many more people that are developing food allergies. If we look at peanut allergies as an example, research shows that the incidence of peanut allergies in children tripled between 1997 and 2008. According to the Centers for Disease Control (CDC), the incidence of food allergies during that same time frame increased by 18%.

The week spanning from May 8-14 is Food Allergy Awareness Week and the organizers hope to help raise awareness about these potentially fatal conditions. By increasing awareness, we can increase the number of people who know how to identify the signs of an allergic reaction and how to respond if it happens. This knowledge can literally save someone’s life and is just as important as knowing CPR or the Heimlich maneuver. Awareness also helps those without food allergies remember how important it can be to let others know if food you are serving contains common allergens.

There are 8 foods that account for 90% of all food allergies. Allergies to milk, eggs, soy, and wheat often resolve during childhood although the rate of disappearance seems to be decreasing. Allergies to fish, shellfish, tree nuts, and peanuts are generally lifelong allergies. A food allergy is basically a faulty response by the body’s immune system which results in an attack on a protein in the food. Allergic reactions to food can range from itchy and hives to trouble breathing and anaphylactic shock.

The only way to avoid an allergic reaction to a certain type of food is to completely avoid that food. This is why it is so important to post the ingredients of anything you take to a pot luck or buffet dinner or that you plan to sell at a bake sale. If you work in a school or day care setting where you interact with children that have food allergies, get trained on the use of an Epinephrine or Epi Pen so you can respond quickly in the event of an emergency. Always remember that allergic reactions can be fatal and regardless of treatment given or the proximity to the hospital, you should always call 911 and have emergency responders come to the person having the allergic reaction.

One way you can show your support for Food Allergy Awareness Week during that week and after that week is to decide you will only provide food for sharing that is free of the 8 most common foods that cause allergies. To help you, here are a few recipes that do not include any of these foods.

Cucumber Delight
Balsamic London Broil
Black Bean and Goat Burger Chili
Citrus Marinated Grilled Turkey
Lemon Rosemary Lambchops
Molasses Marinated Beef Tenderloin
Garlic Sautéed Swiss Chard
Oven Fried Sweet Potatoes
Arizona Melon Dessert
Medjool No Bake Date Roll (just keep the whip cream on the side)

Do allergies actually benefit your health? (fox13now.com)
How to Get Your Kids to Eat More Vegetables (fillyourplate.org)
54+ Apps for the Foodie on the Go (fillyourplate.org)

Posted in Food Facts, In the News, Recipes | Tagged Allergies, Allergy, Anaphylaxis, Centers for Disease Control and Prevention, food, Food allergy, Peanut, Peanut allergy | Leave a comment

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