Orange You Glad It's Fall?

Fall is upon us and the fall harvest provides wonderful, rich and flavorful options for our meals. I love the varieties of squash available at this time of year and the cozy warmth provided by baking some up. Squash is filled with beta-carotene. Your body converts beta-carotene into vitamin A which is good for vision, healthy skin and immunity. Easy to prepare and versatile, squash is a welcome addition to many of our family meals.

A long time favorite in our household, this pumpkin chocolate chip muffin recipe has evolved and while still a bit decedent, with the chocolate chips involved, it does have less sugar than the original recipe and the butter has been reduced. I use all whole wheat flour. The muffins freeze well and are still yummy upon reheating. I usually double the recipe so that I have some to freeze - otherwise they disappear way too fast.


Pumpkin Chocolate Chip Muffins


12 standard or 48 mini
1 2/3 cups whole wheat flour
3/4 cup granulated sugar
1/4 teaspoon cinnamon
1/8 teaspoon allspice
a pinch of cloves
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup plain pumpkin (half of a 1 lb. can)
6 Tablespoons butter melted
1 cup chocolate chips (dark chocolate works for me)


Pre-heat oven to 350 F.
Thoroughly mix flour, sugar, spice, baking soda, baking powder and salt in a large bowl.
Break eggs into another bowl add pumpkin and melted butter. Whisk until well blended.
Pour over dry ingredients and fold in just until dry ingredients are moistened.
Fold in chocolate chips.
Scoop batter into lined muffin tins.
Bake 20-25 minutes or until springy to the touch in the center.
Turn onto a rack to cool.

Urban and Suburban Gardening - Summer and Fall Harvests

This year for the first time I had a fall harvest of raspberries, a small harvest, but a harvest none the less. I have often wondered about encouraging my raspberry canes to produce in the fall. And it seems there were two contributing factors this year. One I had control over, the other not.

First, I didn't cut back canes as early as I usually do despite the pressure to do so.
My raspberries are between my garage and the alley. A perfect spot for them as it provides natural barriers to the weed like growth tendencies of the canes. The location, however, tends to include the neighbors in my suburban gardening efforts.

The neighbors seem to fall into two groups. The first set includes the concerned and skeptic, they express concern over the possibility of the raspberry canes causing damage to vehicles, specifically scratches on car paint. Even though I want to be a good neighbor, this year I left the cane trimming for later and with the unseasonably warm weather extending into the fall as an added factor, the canes produced again in October. Another group of neighbors doesn't complain. They just harvest freely. This years overly abundant harvest produced enough to share, the heat curtailed any over zealous foragers and they weren't expecting berries in the fall! The small fall raspberry harvest was few but it was all mine!

What ever view the neighbors take, the raspberries love their location.They thrive there and produce in abundance. And maybe I shouldn't admit this but, they really are not labor intensive at all! This year, when on one occasion I made the mistake of picking during the heat of the day, the work was long, tedious and a little sweaty. That task at that time of day forced me to consider those who do agricultural work and pick for a paycheck. They are out picking for hours a day to provide what we can easily find and buy at a grocery store. Remembering them makes me thankful for every bite!

Raspberry care tip for fall: harvest the leaves, cut back the canes (especially by the neighbors garage!), throw on some compost, spruce and pine needles, viola!

Orange Food is Good Food - Squash Soup Recipe

The colors of the autumn season have been gorgeous in Chicagoland this year. As the leaves finally fall from the trees, I am disappointed to see the beauty of it all freeze away. This yummy butternut squash soup recipe is a bit of consolation. It's tasty, healthy and saves some of the lovely fall color for the table.

Fall and winter are great seasons for bowls of hot soup to keep the chill in check. Along with a hearty piece of whole grain bread, fresh baked or not, with a vegetable or cheese spread, soup can contribute to a complete meal and make for cozy time together. Squash soup is an ideal way to prepare those beta-carotene rich squash so abundant in the fall harvest.

Butternut Squash Soup

1 small - medium butternut squash
1 16 oz.can chicken broth
1 cup low-fat sour cream
1 tablespoon butter
1/4 teaspoon ground cayenne
1/2 teaspoon salt
dash lemon pepper or white pepper
1 tablespoon honey
chopped fresh chives for garnish





Halve the squash, remove seeds and bake at 350 in baking pan in shallow water cut side down, turn cut side up after about 20 minutes.
Bake another 15-20 minutes for a total 30-40 minutes total or until tender.
Spoon squash from peel into food processor or blender and puree. (When in a hurry, I have skipped this step, but the resulting texture isn't as nice.)
Combine baked pureed squash and broth in a large saucepan bring to a boil and simmer.
Over medium heat stir in sour cream, butter, cayenne and honey. Add salt and white pepper.
Cook soup until thoroughly heated.
Garnish with chives. And if you like a small extra dollop of sour cream.                                                                

                                                                             

Happy Halloween Birthday!

Fall is a delightfully colorful season. Traditional autumn activities of harvest include preparations for the upcoming winter months. Gathering provisions for warmth and sustenance dominated fall activities in the past. Despite the official beginning of fall in September, it is Halloween that seems to mark the actual change of seasons for us. Halloween is a festive day of tricks, treats and fun for young ones. In northern Illinois, the day can be a warm weather day of the very last of summer or one in which a full blown winter coat is needed, either way children delight in the day of fun and costumes.

I haven't always been a fan of the holiday, preferring a mellower acknowledgement of harvest and the change of season, but the birth of one of my babies on a chilly Halloween morning changed that. Our son, Asher, has naturally always loved having a Halloween birthday. Turning eighteen this year, (how can that be?) we celebrate our middle child and continue to enjoy the day as one of celebration and good fun. Here's wishing a delightful Halloween for you and yours as well, no matter how you celebrate.

Happy Birthday, Asher!

'City Moms' Fall Harvest and Beef Farm Tour

With celebratory rides on combines the 'City Mom'
2015 tour season comes to an end.

The Illinois Farm Families 'City Moms' went on the last of this season's farm tours in October. Despite my increased awareness of the extensive winter work that continues behind the scenes, every year, on every farm; from my perspective as a city mom, we ended the season appropriately, with a harvest tour.

Invited to complete our season with the opportunity to ride in the combine and the grain wagon, this was an exciting and somewhat celebratory tour. I am sad to see the season come to an end. We have met so many amazing Illinois farm families. I've had such a good time and learned so much on each tour, much more than I've yet been able to integrate completely into my food purchasing, preparing and serving of meals to my family.

The Larson Farm

Our last tour was of the the Larson Farm in Maple Park, IL. The Larson family farm produces beef and grain. Three generations participate in farming on the Larson farm. Mike and Lynn Martz partnered with Lynn's parents in 1979. Their son Justin and his wife joined them in 2008. Several employees contribute to farm operations and are an integral part of the farm. With several generations represented in the family and inter-generational employees on the farm there is a strong sense of extended family and community overall at the Larson farm.

Larson Farms

The crop production side of their farm is managed by Lynn and includes corn, soybeans and wheat grown on 6,350 acres of land. They also raise and finish beef cattle, Mike's domain. They have the capacity to house up to 3,500 head of cattle and finish 7,000 head each year. These cattle are delivered via semi-truck to the Larson feed lot where upon arrival, they are allowed ample time to rest and recover from the stress of travel. The feed lot houses and cares for the animals of other farmers and finishes them for the market.

Animal Well Being

Every animal is observed on a daily basis at the Larson farm. Technology contributes to the assessment of each animal's well being and development. Ultra-sound technology is used in determining fat content, marbling and readiness for the market. Facilities for the cattle on the Larson farm were designed by the well known consultant to the livestock industry, Temple Grandin.

Antibiotics are only used on sick animals and following any antibiotic treatment, there is a required withdrawal period before that animal can be taken to market. There is oversight and inspection by government regulators and ample testing required to insure that there are no residual antibiotics in the meat. Mike Martz also presented information regarding the use of hormones in beef production. Hormones naturally occur in cattle (and other organisms). Any additional hormones are given to assist an animal in utilizing their feed to promote growth. A farmer may choose to use additional hormones to improve efficiency and reduce the environmental impact of raising cattle. Useful comparison information regarding hormones to consider includes the fact that a 3 oz. cut of treated beef contains 1.9 nanograms of estrogen compared to 1.3 nanograms in a 3 oz. cut of untreated beef (that's a .6 nanogram difference), a potato contains 225 nanograms, a 3 oz. serving of peas contains 340 nanograms, a 3 oz. serving of cabbage contains 2,000 nanograms and one birth control pill contains 35,000 nanograms of estrogen. (Source below.)

For the source and more information regarding the specific amounts of naturally occurring hormones, please read the article from the University of Nebraska: http://newsroom.unl.edu/announce/beef/2846/15997

Back to the Farm

There is an amazing amount of work to be done and managed on the Larson farm. Our visit coincided with the fall corn harvest. We rode on the combine on the 27th day of consecutive 15 hour work days for those driving the equipment. Despite the timing, we were met with enthusiastic and talkative field guides as we watched the harvesting of the corn from the combine cab.

To get your own glimpse into work and life on the Larson farm, view the video;
https://www.youtube.com/watch?v=_f3dmiorenU

http://www.larsonfarms.com/#!city-moms-2015/p5br6

So Much to Learn

We have been presented with so much information and have had the opportunity to have an inside look at farming on each and every farm tour that it is hard to readily absorb and process it all. Visiting the Larson family farm was no exception and we were once again treated with warm hospitality and straight forward honest answers to every question.

For me the big picture takeaways from the Illinois Farm Family 'City Moms' tours were:

• Illinois Farmers are dedicated hardworking people with the best interests of their land, their animals and their consumers at heart. 
• They offer high quality products to consumers. 
• They care. 
• They are regulated. 
• They respond to the market.
• They want consumers to be healthy, informed and to have choices in their food purchases.

The Illinois farmers we met this season are committed to informing consumers about farm production. They have been more than generous in sharing their time, knowledge and their farms with us.

Whether it is through a program like the one offered by Illinois Farm Families, by visiting your local farmers market or just asking questions of the managers of the grocery store where you shop, I urge you to find and get to know the farmers who produce your food. You will increase your knowledge about the food you eat, gain confidence in your purchasing choices and meet amazing people.