Mark Aiken http://www.eatingwell.com/taxonomy/term/917/all en Farmers' Markets at Rock Concerts http://www.eatingwell.com/food_news_origins/seasonal_local/farmers_markets/farmers_markets_at_rock_concerts <div class="field field-type-text field-field-original-title"> <div class="field-items"> <div class="field-item odd"> Farm-Fresh Rock Concerts </div> </div> </div> <p>More than 40,000 Phishheads arrived at the foot of southern California’s Little San Bernardino Mountains for a 3-day music festival last October. At night, the crowd gathered by the stage. By day, Frisbees soared and on cook stoves people prepared, well, not your typical camping fare. There were farm-fresh eggs for breakfast and for dinner burritos brimming with locally grown produce. Between meals, campers ate California-grown oranges and persimmons.</p><div class="field field-type-content-taxonomy field-field-author"> <div class="field-items"> <div class="field-item odd"> Mark Aiken </div> </div> </div> <div class="field field-type-text field-field-subtitle"> <div class="field-items"> <div class="field-item odd"> New trend at green music festivals. </div> </div> </div> <div class="field field-type-filefield field-field-image-standard"> <div class="field-items"> <div class="field-item odd"> <img class="imagefield imagefield-field_image_standard" width="310" height="310" alt="" src="http://bed56888308e93972c04-0dfc23b7b97881dee012a129d9518bae.r34.cf1.rackcdn.com/sites/default/files/phish_fest_310.jpg?1280355676" /> </div> </div> </div> <div class="field field-type-content-taxonomy field-field-publication"> <div class="field-items"> <div class="field-item odd"> July/August 2010 </div> </div> </div> <fieldset class="fieldgroup group-related1"><div class="field field-type-text field-field-relatedtitle1"> <div class="field-label">Related Content Title 1:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> Related Links: </div> </div> </div> <div class="field field-type-nodereference field-field-relatedlinks1"> <div class="field-items"> <div class="field-item odd"> <a href="/recipes_menus/recipe_slideshows/recipes_fresh_from_the_farmers_market">Recipes Fresh from the Farmers’ Market</a> </div> <div class="field-item even"> <a href="/food_news_origins/seasonal_local/eatingwell_in_season/5_ways_to_eat_local_beyond_the_farmers_market">5 Ways to Eat Local Beyond the Farmers&#039; Market</a> </div> </div> </div> </fieldset> http://www.eatingwell.com/food_news_origins/seasonal_local/farmers_markets/farmers_markets_at_rock_concerts#comments Mark Aiken July/August 2010 Food News & Origins - Seasonal & Local Wed, 28 Jul 2010 21:11:35 +0000 Penelope Wall 16163 at http://www.eatingwell.com Meet the farmer: Vermont greens grower Pete Johnson http://www.eatingwell.com/food_news_origins/seasonal_local/farmers_markets/meet_the_farmer_vermont_greens_grower_pete_johnson <p>At an age when most toddlers were playing with blocks, Pete Johnson was pushing around earth in his parents’ plot in Vermont. “I always picked up soil,” he remembers, “and smelled it, felt it, rolled it in my hands.” As a teenager, he experimented with hand-made greenhouses, watching most of them blow away or collapse under snow. “By the time I was 14,” he says, “I remember thinking that I was going to be a farmer.”</p> <div class="field field-type-content-taxonomy field-field-author"> <div class="field-items"> <div class="field-item odd"> Mark Aiken </div> </div> </div> <div class="field field-type-text field-field-subtitle"> <div class="field-items"> <div class="field-item odd"> In northern Vermont, Pete Johnson has figured out how to work with the seasons. </div> </div> </div> <div class="field field-type-filefield field-field-image-standard"> <div class="field-items"> <div class="field-item odd"> <img class="imagefield imagefield-field_image_standard" width="310" height="310" alt="" src="http://bed56888308e93972c04-0dfc23b7b97881dee012a129d9518bae.r34.cf1.rackcdn.com/sites/default/files/petes_greens_310_0.jpg?1251400414" /> </div> </div> </div> <div class="field field-type-content-taxonomy field-field-publication"> <div class="field-items"> <div class="field-item odd"> EatingWell In Season: The Farmers&#039; Market Cookbook (2009) </div> </div> </div> <div class="field field-type-text field-field-body"> <div class="field-items"> <div class="field-item odd"> <p>At an age when most toddlers were playing with blocks, Pete Johnson was pushing around earth in his parents’ plot in Vermont. “I always picked up soil,” he remembers, “and smelled it, felt it, rolled it in my hands.” As a teenager, he experimented with hand-made greenhouses, watching most of them blow away or collapse under snow. “By the time I was 14,” he says, “I remember thinking that I was going to be a farmer.”</p> <p>Fast-forward two decades—Pete Johnson’s hands are still in the dirt. Johnson, now 36, owns and operates Pete’s Greens, a 230-acre farm in rural northern Vermont. He sells organic produce at a seasonal farmstand and through a CSA program to over 250 members. His greens are featured on the menus of acclaimed restaurants from Vermont to Boston to New York City.</p> <p>“So much,” says Johnson, “depends on your soil.” He extensively composts his fields to build a base of nutrients. He cover crops—that is, he rotates nutrient-recycling and soil-protecting crops in with his actively producing plants—as a sustainable way to increase and maintain his soil’s fertility. Why the emphasis on his soil? Because produce from small organic farms should be more flavorful and more packed with nutrients. “When I eat food that was grown in lively soil—soil with nutrients that really feed the plants—I can taste the difference,” he says. Most of all, says Johnson, “I can care for every foot of soil in a way that just isn’t possible on a large operation.”</p> <p>Johnson has to maximize his growing seasons. To protect crops, he designed four innovative 7,000-square-foot greenhouses that slide on metal tracks. He can now plant tomatoes in March or April under cover of one of the structures while frost and snow still cover the ground outside. After harvesting tomatoes in August, he’ll slide the structure over his signature crops—his greens, such as chard, parsley and kale—which will allow him to harvest into December. Meanwhile, the elements will cleanse the newly uncovered soil he holds so dear, and cool temperatures will rid it of the pests that often plague stationary greenhouses.</p> <p>While Johnson would probably love to grow year-round, his greenhouses are not heated and he isn’t trying to completely defy the northern seasons. “Glory in the limitations of the seasons,” he says, “and fully exhaust what each season has to offer.” Eat it while it’s fresh, and pine for it when it’s not. It will taste that much better when it comes around again next year.</p> <p>Pete’s Greens at Craftsbury Village Farm<br /> Craftsbury, Vermont<br /> (802) 586-2882<br /> petesgreens.com</p> <p><em>-Mark Aiken</em></p> </div> </div> </div> http://www.eatingwell.com/food_news_origins/seasonal_local/farmers_markets/meet_the_farmer_vermont_greens_grower_pete_johnson#comments Mark Aiken EatingWell In Season: The Farmers' Market Cookbook (2009) Food News & Origins - Seasonal & Local Thu, 20 Aug 2009 18:34:46 +0000 Sarah Hoff 9955 at http://www.eatingwell.com Outstanding Asparagus http://www.eatingwell.com/food_news_origins/seasonal_local/farmers_markets/meet_the_farmer_california_asparagus_farmer_fairvie <div class="field field-type-text field-field-original-title"> <div class="field-items"> <div class="field-item odd"> Outstanding Asparagus </div> </div> </div> <p>Fifty years ago, the rich seaside plains west of Goleta, 10 miles outside Santa Barbara, were covered with farm fields, orange and avocado groves. Today, much of the surrounding landscape has been paved or built upon. But a 12-acre oasis remains. Established in 1895, Fairview Gardens is one of California’s oldest organic farms and serves as a reminder of the way things were and an example of what’s still possible.</p> <div class="field field-type-content-taxonomy field-field-author"> <div class="field-items"> <div class="field-item odd"> Mark Aiken </div> </div> </div> <div class="field field-type-text field-field-subtitle"> <div class="field-items"> <div class="field-item odd"> At California’s Fairview Gardens and around the country, spring brings a bountiful crop of asaragus. </div> </div> </div> <div class="field field-type-filefield field-field-image-standard"> <div class="field-items"> <div class="field-item odd"> <img class="imagefield imagefield-field_image_standard" width="310" height="310" alt="" src="http://bed56888308e93972c04-0dfc23b7b97881dee012a129d9518bae.r34.cf1.rackcdn.com/sites/default/files/asparagus_0_0.jpg?1301087239" /> </div> </div> </div> <div class="field field-type-content-taxonomy field-field-publication"> <div class="field-items"> <div class="field-item odd"> March/April 2011 </div> </div> </div> <fieldset class="fieldgroup group-related1"><div class="field field-type-text field-field-relatedtitle1"> <div class="field-label">Related Content Title 1:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> Fresh Asparagus Recipes </div> </div> </div> <div class="field field-type-nodereference field-field-relatedlinks1"> <div class="field-items"> <div class="field-item odd"> <a href="/recipes_menus/recipe_slideshows/fresh_asparagus_recipes">Fresh Asparagus Recipes</a> </div> <div class="field-item even"> <a href="/recipes_menus/recipe_slideshows/asparagus_side_dish_recipes">Asparagus Side Dish Recipes</a> </div> <div class="field-item odd"> <a href="/healthy_cooking/healthy_food_guide/asparagus">Asparagus Healthy Food Guide</a> </div> </div> </div> </fieldset> <fieldset class="fieldgroup group-related2"><div class="field field-type-text field-field-relatedtitle2"> <div class="field-label">Related Content Title 2:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> More Spring Fruits and Vegetables </div> </div> </div> <div class="field field-type-nodereference field-field-relatedlinks2"> <div class="field-items"> <div class="field-item odd"> <a href="/healthy_cooking/healthy_cooking_101/kitchen_tips_techniques/how_to_cook_20_vegetables">How to Cook 20 Vegetables</a> </div> <div class="field-item even"> <a href="/healthy_cooking/healthy_food_guide/cherries">Cherries Healthy Food Guide</a> </div> <div class="field-item odd"> <a href="/healthy_cooking/healthy_food_guide/artichokes">Artichokes Healthy Food Guide</a> </div> <div class="field-item even"> <a href="/healthy_cooking/healthy_food_guide/salad_greens">Salad Greens Healthy Food Guide</a> </div> <div class="field-item odd"> <a href="/recipes_menus/recipe_slideshows/low_calorie_dinners_packed_with_produce">Low-Calorie Dinners Packed with Produce </a> </div> </div> </div> </fieldset> <div class="field field-type-text field-field-body"> <div class="field-items"> <div class="field-item odd"> <p>Fifty years ago, the rich seaside plains west of Goleta, 10 miles outside Santa Barbara, were planted with fields, orange and avocado groves. Today, much of the surrounding landscape has been paved or built upon.</p> <p>But a 12-acre oasis remains. Established in 1895, Fairview Gardens is one of California’s oldest organic farms and serves as a reminder of the way things were and an example of what’s still possible.</p> <p>The West Coast was once a hotbed for white asparagus, but with rising land and labor costs, most commercial white-asparagus farms are now based in Peru. At Fairview, whose mission is to preserve agricultural traditions, farmers still plant about an acre of white asparagus a year, carefully piling mounds of earth on the rows that will become white asparagus. Then they cover the mounds with plastic covers—tunnel-like archways that deflect the sun’s rays. When the asparagus stalks break through the mounds in the spring, they are clipped at the very bottom of the mound—the result being white stalks where photosynthesis never had the opportunity to occur.</p> <p>Santa Barbara’s chefs and regular customers make up a loyal fan base, and the tender, mild-tasting white asparagus never lingers long on the farmstand’s counters. “It is gone in a matter of minutes,” says Fairview’s Tiffany Cooper. Although agriculture struggles for survival amidst the developments that creep along the coast, Cooper knows that protecting the region’s farming heritage requires a forgiving climate and people who will buy their produce. Goleta, California, offers both.</p> <p>Fairview Gardens<br /> Goleta, California<br /> (805) 967-7369<br /> fairviewgardens.org</p> <p><em>- Mark Aiken</em></p> </div> </div> </div> http://www.eatingwell.com/food_news_origins/seasonal_local/farmers_markets/meet_the_farmer_california_asparagus_farmer_fairvie#comments Mark Aiken March/April 2011 Food News & Origins - Seasonal & Local Thu, 20 Aug 2009 18:26:51 +0000 Sarah Hoff 9948 at http://www.eatingwell.com