Just Food
 The United Nations Food and Agriculture Organization estimates that a third of all food produced is wasted. Others put their estimate at closer to fifty percent. Significant differences in food waste trends are found between developing and developed countries. In January, the UN launched a new campaign, Think-Eat-Save, which aims to reduce global food waste estimated at 1.3 billion tons a year.
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 While a recent trip to the farmers market revealed a dearth of green, there were plenty fungi to spare. Winter is a great time to explore new recipes from local offerings, and the humble mushroom is a good option during the colder, darker months of the year.
My personal favorite recipe is Mushroom Caviar, which you can whip this up for your Super Bowl party (just mind the garlic!). If you're warding off the cold this recipe for Gourmet Mushroom Risotto might be just what the doctor ordered.
Speaking of the doctor, nothing wards off the cold (not to mention, colds!) like a good hearty soup. Try this Cream of Wild Mushroom Soup or this Mushroom Barley Soup (an added bonus: most of the extra veggies in this recipe can be found during winter).
You can also stuff your mushrooms or turn a portabella into a pizza! Lots of lovely 'shrooms to keep you warm this winter.
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 Note: These hash browns can be made with any organic root vegetable you have on hand (or a mixture!).
Ingredients:
* 2 ounces pasture-raised pancetta, finely diced
* 1 medium organic onion or 2 or 3 shallots, finely chopped
* 4 cups organic potatoes, diced
* ½ teaspoon salt
* ½ cup water
Procedure:
1. In a large cast-iron skillet, cook pancetta over moderate heat, covered, until the fat has rendered and the meat is crisp, about 6 minutes. Remove the pancetta and drain on paper towels.
2. Add onion or shallots to the skillet and cook, stirring frequently, until tender and golden brown, about 4 minutes.
3. Add 4 cups potatoes (or any other combination of root vegetables such as parsnips, celery root, rutabaga, or turnips), ½ cup water, and ½ teaspoon salt; stir, cover, and cook until the vegetables are tender and the water has evaporated, about 12 minutes. If the pan seems dry, add a couple of tablespoons water.
4. Uncover and cook the vegetables over moderately high heat, tossing frequently, until they are glossy and golden, about 5 minutes. Continue sauteing the vegetables in the residual fat, tossing and shaking the pan frequently, until they become brown and crusty, about 5 minutes longer. Add pancetta, season with freshly ground black pepper, and serve hot or at room temperature, topped with a fried egg if you're feeling ambitious.
Adapted from “The Improvisational Cook” by Sally Shneider
Photo courtesy of Smitten Kitchen
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Gaia's Breath Farm, Established 2006, Jordanville, NY, Owned by Mark Santoro
 Mark Santoro was working on his Ph.D. in Philosophy before he decided to start an organic farm. He was searching for a nourishing, life-affirming activity when he found 240-acres of land, nestled between the Catskill and Adirondack Mountains, in a rural town called Jordanville. Mixing new technology with old foundational methodologies, he and his partner set out to explore what a small farm can be at its best. The duo grows 35 different varieties of organic vegetables and raise Icelandic lamb, heritage pork, and poultry.
For Santoro, it seemed only natural to name his farm after the earth itself. "Gaia - the concept of the earth as a living entity, really appeals to me in regard to farming," he says. "I thought of Gaia as being present as this living energy flowing all throughout the farm."
He also says the most challenging thing about farming is the workload combined with time restraints. But he says he loves the challenge and the sense of accomplishment he gets from farming. "We work extremely hard at farming. The end result, say a double cut, large pork chop, is an awesome sight becauase we know how much we had to do to create that chop, he explains. "Farming is an amazing life. It fully puts one in contact with primal nature in a way most people can only imagine. A farmer is responsible for death; slaughtering animals, as well as life, the farm's new offspring. Not much can match such a grand responsibility."
Shoppers can find Gaia's Breath Farm at our Mamaroneck Winter Farmers Market.
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 While we all have favorites among our share options, winter brings less variety with more root vegetables and fewer greens. Among the fresh vegetables you can find during our winter season is one about which everyone seems to have an opinion: the Brussels sprout.
Recipes abound for Brussels sprouts, but if you cannot love these "mini cabbages" (in fact, Brussels sprouts are a member of the cabbage family), you may want to try this recipe for People who Think They Hate Brussels Sprouts (yes, that's the name of the recipe!).
If you like your Brussels sprouts fresh, you may want to try Brussels Sprout Slaw with Apples and Walnuts.
Owing to their slightly bitter nature, Brussels sprouts are ideal when roasted. This recipe adds bacon, while this one is a great vegetarian option.
Get creative with your Brussels sprouts this winter season, and enjoy!
Just Food
We are already gearing up for the Just Food Conference 2013, and wanted you to know that we are offering partial scholarships to a limited number of individuals and groups for admission to the Conference, to be held on March 29 and 30, 2013*.
This partial scholarship would allow you or members of your group to attend the conference for $15 per day, rather than the regular ticket rate of $45 per day. Lunch is included!
The deadline for scholarship submissions is January 31, 2013, and all applicants will be notified with a decision by February 15th.
To apply for an individual scholarship, click here.
To apply for a group scholarship, click here.
For questions, please contact nadia@justfood.org.
*Rescheduled from February 22-23 due to Hurricane Sandy
Jody Bolluyt
Just Food
 Thank you to Jody Bolluyt from Roxbury Farm for pulling together these winter crop storage tips and for allowing us to share them with you.
* Do not store apples or other fruits near your root vegetables. The ethylene in the fruit will cause your carrots to turn bitter and other root crops to spoil.
* Onions and garlic should be stored separately orthey can flavor your other vegetables.
* Don't wash your vegetables until you are going to use them.
* The key to long term storage is finding the correct temperature and humidity and finding a place with little light. No vegetables should freeze.
* Check your stored vegetables often to make sure they aren't spoiling. Remove damaged or spoiled roots to protect your other roots.
* Roots coming out of storage may have some blemishes or soft spots. You can usually peel them or cut off the bad spots and use the rest of the roots.
For more storage and culinary tips check out this tipsheet or the Roxbury Farm website.
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 Just Food's Marketplace: Our gear makes great gifts for local food lovers big and small! Send Peas on Earth with our holiday cards and tote, and help your whole family Beet the System with tees and onesies!
Our Local Business Partners: From locally quarried slate to the best holiday sweets, these local businesses have the artisanal gifts you can't find anywhere else. Join Just Food today to take advantage of member discounts and make your holiday budget go even further!
Just Food
 Share Just Food with friends and family by hosting a Harvest Dinner! Harvest dinners are celebrations of any size or style, organized by our supporters to benefit Just Food. From a fancy cocktail hour to a low-key potluck, plan a harvest dinner to suit your style. See our 100 Harvest Dinner guide for ideas, or contact carrie@justfood.org.
Just Food
 If you are not a vegetarian, chances are the centerpiece of your dinner spread on Thursday will be a turkey. There are two main concerns with the mainstay of Thanksgiving is (a) how to prepare the perfect bird, and (b) what to do with all the leftovers.
If wacky turkey is your thing or you're just looking to try something new, you might want to wrap your turkey in bacon (because, you know, bacon makes it better!). You can locally source both the bird and its piggy covering, and then try this recipe with pear cider gravy (and check out a demonstration video how to wrap bacon around your bird). You might also want to try this Indian Spiced Roast Turkey or an Evil Turkey cooked with whiskey.
For recipes that use up leftover turkey, try Scalloped Turkey, Mojo Turkey Tacos, or Next Day Turkey Primavera. You can also chop cooked turkey and add to your favorite salad. And for goodness' sake: Don't throw away those bones! They should go into a stockpot for soup (and this Tortellini Turkey Soup looks delish!).
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