Conuco Farm

Every Friday, you can find him quietly selling some of the best, sustainably grown vegetables the Union Square Greenmarket has to offer. Hector Tejada farms under Certified Naturally Grown standards, selling the fruits (or vegetables) of his labors at a very reasonable price. His booth is loaded with squashes, heirloom tomatoes, dark leafy greens, potatoes, beans, herbs and eggplants. It's hard to get to know the seemingly shy and reticent Hector, but his food speaks for him. It is full of flavor - clearly grown with the love and care we should expect of our food.

Hector is the founder of Farmers of the World, an organization that helps immigrant workers build a community that provides food for themselves and us in a wholesome, traditional way. The organization provides training and education while growing fabulous, clean food on a 30-acre organic farm in Northampton, Pennsylvania.

Sustainability, to me, is more than about how one cares for the land - it is about how one cares for himself and all of us. I think we have all heard by now how food today is much less nutritious than it was hundreds of years ago. The supplement industry would have you believe that without your multivitamin, you may not survive. It's true that commercially produced food is denatured and nutrient poor, but that is not what you buy from Hector. Vibrant, nutritionally dense produce can be easily gotten from Conuco Farm or the dozen or so other farmers at the market who understand the importance of sustainable farming. So, if you want fulfilling, healing food, put your money where your mouth is. Make sure that your purchases support those who are working hard to create food that keeps us healthy.

One day, Hector would like to farm his own land, investing in long term crops like berries and fruit. For now, his land in New Paltz, NY is rented and unsprayed raspberries are still a few years away. We can wait, though - supporting Hector on his journey as he supports us on ours.

Farmers of the World
Certified Naturally Grown

Are Fats Healthy?

Did you know that you shouldn't cook with certain oils? You didn't? Quick, sign up for my newsletter. The August issue is all about fats and it will be out on Thursday.

Pickles

Who doesn’t love pickles? Crunchy and salty, they satisfy two of the three addictive food cravings (you'll have to go somewhere else if you want sweet). Did you know that you could pickle any fruit or vegetable? Chutneys, sauerkraut, kimchi, carrots, beets, garlic, tomatoes, corn, green beans, even ketchup – the list is endless; you are only limited by the space in your refrigerator.

Pickling – also known as lacto-fermentation – preserves digestive enzymes, increases natural probiotics and enhances vitamin absorbability. Pickles can sit in your refrigerator for months and only increase in flavor. They also provide valuable nutrition during the winter months.

Traditionally, pickles of all kinds have been served as a garnish to meats. Medicinally, they can be used to aid digestion and resolve many gastro-intestinal disorders.

Modern mass-production techniques have changed the nature of pickles and eliminated their health benefits. So if you want to buy the real thing, look for words such as 'lacto-fermented,' 'raw' and 'unpasteurized.' If you find vinegar among the ingredients, the health benefits will have been lost. My favorite place to buy pickles is the Hawthorne Valley Farm stand at the Union Square Greenmarket. They have a huge selection and they'll let you sample. Personally, I live on their kimchi.

If you're adventurous enough to try your hand at pickling, you will find it incredibly easy. Some great books that can help along the way include:

the now infamous Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
and the good old standby Making Sauerkraut and Pickled Vegetables at Home

Last, but not least, I would like to invite you to a pickling class and tasting. You will learn basic traditional pickling techniques and have an opportunity to taste a variety of pickles and chutneys. We will be making garlic pickles, ginger baby carrots and dill green beans. The workshop will take place on Saturday, August 9 at 7:30 PM and will be limited to 10 participants. Admission is $15. Please email me at sandra.dubrov at gmail.com to reserve your spot.