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http://www.foodandagpolicy.org/
Workshop: Healthy Soils, Healthy Livestock The health of livestock depends on the health of the soil. This two-day workshop will show ranchers how to use management intensive grazing as a tool to improve the health of both their soil and their animals.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Quinoa Salad With Vegetables And Olive Oil (NAPSI)- Quinoa Salad with Zucchini, Eggplant and Peppers is a colorful dish full of flavor and heart-healthy ingredients. Quinoa seeds are small, round, high-protein nuggets that resemble couscous and have a slightly nutty flavor. Compared to most other grains, quinoa is higher in unsaturated fats (the good fats) and lower in carbohydrates. You can find quinoa in most grocery stores in the rice or pasta aisle. This salad calls for two types of olive oil, regular for sautéing and flavorful extra virgin for the dressing. The vegetables are sautéed with fresh thyme, garlic and olive oil, then tossed with quinoa and an easy dressing made with extra virgin olive oil, more fresh thyme and salt and pepper. The result is a delicious mix of fresh vegetables and grains that can be served as a flavorful side dish or paired with flatbread for an easy appetizer. Quinoa Salad with Zucchini, Eggplant and Peppers 1 eggplant, deseeded, diced into ¼-inch squares 2 red peppers, deseeded, diced into ¼-inch squares 1½ zucchini, deseeded, diced into ¼-inch squares ⅓ cup olive oil 4 stems fresh thyme (leaves and thin stems only) 3 garlic cloves, minced 8 oz. quinoa ½ tsp. salt ⅓ to ½ cup extra virgin olive oil 2 stems fresh thyme Salt and fresh ground pepper 1. In a large skillet at medium heat, add ⅓ cup olive oil, garlic cloves, cut vegetables, leaves of 4 stems thyme and salt. Sauté 10−12 minutes or until crisp-tender. Set aside. 2. Meanwhile, cook the quinoa according to package directions until tender; strain and run cold water over quinoa to stop it from cooking further. 3. In a bowl, mix the quinoa with the vegetables, add ⅓ cup extra virgin olive oil, remaining thyme and salt to taste. Mix well. 4. To serve, garnish dish with additional fresh thyme. Makes 9−12 servings. This dish can be adapted to incorporate your favorite seasonal vegetables, including corn, green and yellow peppers, okra and summer squash. For more recipes, visit www.aboutoliveoil.org. ------------------------------------------------------------------------------------ Growing More Food for Less (NAPSI)-The next time you enjoy a meal, thank a farmer. U.S. farmers are more productive than ever. They each feed an average of 155 people. In addition, they're more efficient, using less land with fewer resources to produce 40 percent of the world's corn on only 20 percent of the total area of corn acres harvested. The result is that American farmers produce enough food to feed Americans and ship more than $100 billion worth of products to nations around the world. For example, in 42 years of raising corn and soybeans on his family's 2,000-acre Midwest farm, Charlie Hinkebein has experienced a revolution in how he grows crops and delivers them to the market. Between computer-aided combines, no-till farming practices and high-tech seed, his farm produces about twice the yield per acre than when he started in 1968. When he thinks back on how farming has changed from his father's days, it's overwhelming. "If my dad could see how we farm today, he wouldn't believe it," Hinkebein said. "About the only thing that hasn't changed is sunlight and rain. Everything else has improved so much." The high yields Hinkebein produces are what the growing population of the planet demands. Many more farmers may be able to produce higher yields, thanks to the remarkable changes in the agricultural industry. "Technology has created a revolution in how American farmers grow crops," said John Raines, vice president of customer advocacy for Monsanto Company, a leading agricultural products provider. "All of us are the beneficiaries of improvements that take place at all levels of farming, from planting seeds to the final product in the stores." The increase in yield from agriculture is coming at an important time. Experts project that to keep up with the Earth's expanding population, farmers will have to produce more food in the next 40 years than the past 10,000 years combined. "They are using technology to help plant, harvest and manage their farms, and that's helping reduce risk and improve profitability and productivity," Raines added. "For instance, today's technology allows farmers to manage pests like weeds and bugs from the seed, address soil fertility by the square foot, and harvest top yields and superior-quality grain and fiber from combines that run off Global Positioning Systems." For Hinkebein, his farm operates as a sophisticated company. "Farming is my life, and I would not want to do anything else," he said, and predicted: "The next generation of farmers will see even greater improvements." ---------------------------------------------------------------------------------------------- Tim says try this recipe with honey to make a moist and delicious bread that is good enough to use as a desert. Try it with a little ice cream on a slice. Poppy Seed Bread Ingredients: ½ cup poppy seeds 1 cup whole wheat flour 2 1/4 cups bread flour 3 tbsp. gluten flour 1 tsp. salt 3 tsp. 50% faster active dry yeast 2 tbsp. butter ¾ cup milk ¼ cup honey 1 egg beaten lightly Directions: In a food processor with a cutting blade combine and pulse to mix poppy seeds, flours, salt, yeast and butter. Measure the milk into a 2 cup microwaveable dish and heat on high for one minute or until the milk is warm or about 120 degrees. Add the honey and egg to the warm milk. With the motor running in the food processor, add all but 1 tablespoon of the milk mixture to the seed and flour mixture. If food processor is not large enough to contain both mixtures then use a large mixing bowl. Mix until the dough will leave the side of the bowl and form a ball. If it doesn’t gradually add the remaining milk mixture until it forms a ball. Knead for 2 – 3 minutes and then remove the dough from the bowl to knead on a floured surface. Place back into the bowl and cover with a towel and put in a warm place for 45 minutes or until it is doubled. If you like you can microwave for 3-4 minutes on a medium setting and then let sit for five minutes and then heat again for 3 – 4 minutes and let sit for 30 minutes. Remove the dough from the bowl and place in a standard bread loaf pan 8 “ X 4” X 2 ½ “. Set in a warm place covered again until dough has again doubled or repeat warming procedure for the microwave. Place in a preheated oven and bake at 375 degrees for 30 to 40 minutes. Remove from oven when golden brown and allow to cool on a wire rack and brush with some melted butter or olive oil.
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