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Local Limelight: Weeklyish Articles Of Interest
Myra Goodman Interview
Co-Founder of Earthbound Farms and Author of The Earthbound Cook Book
Perhaps you've heard of Myra Goodman. If not, maybe Earthbound Farms. If not that either, then most likely Costco where Earthbound Farms sells their organic produce.
Myra Goodman is one of the Co-Founders of Earthbound Farms, the largest organic producer in the world. Her company specializes in organic baby leaf greens. In fact, Earthbound Farms is the first company to package baby greens for retail. It started on a small farm in Carmel California where she moved to from New York with her husband.
I had the wonderful opportunity to spend time with her to talk about Earthbound Farms, the agriculture business, and her new book, The Earthbound Cook: 250 Recipes for Delicious Food and A Healthy Planet.
This is Goodman's second recipe book. However, this is the first one that she has seen that, "incorporates 250 recipes and weaves green information throughout to help educate, inform, and quantify green living to help initiate the "I can do my part" feeling", says Goodman.
This is my first cook book, but don't be too surprised, I'm a 31 year old single guy. Anyway, reading through it, I naturally was looking at the variety of recipes for salads, meats, vegetarian options, appetizers, and desert dishes. All of which got me salivating and excited to try something new. But, I was continually sidetracked to reading ways to green my food purchasing and kitchen habits, to reading about organic farming, agriculture, and humane treatment of animals and sustainable fishing, and reading other mini stories on sustainable living.
All this good info, "is there when you want it", says Goodman. Most likely, you'll be more interested in the recipes, but along the way, you'll learn a thing or two about sustainability. That's why Goodman feels, and I would agree, that The Earthbound Cook Book is a good first cook book to be given as a graduation present or wedding gift.
While Goodman was writing the book, she was thinking generationally now that her kids are college bound. One of her favorite parts is the inclusion of family recipes passed down from her mom like stuffed cabbage and hungarian goulash.
One of the recipes for a salad and dressing, which I enjoyed on a beautiful Portland evening, is the Heirloom Lettuce Salad with Strawberries, Walnuts, and Goat Cheese, which is publish in the book as well as the provided photo. So, feel free to jump down to it
The rest of our conversation with Myra Goodman regarding Earthbound Farms, farming and agriculture, and the Grateful Dead summed up and paraphrased in the follow Q&A:
GreenPosting: What is one of Earthbound Farms' milestones?
Myra Goodman: When Costco came on board in 1993 as a customer was a huge milestone for Earthbound Farms. We went from a small family business selling on the fringe to restaurants and small retail shops to big business. Costco mainstreamed our product of packaged salad and organic produce. Once they were on board, other large retailers wanted to buy our product.
Baby leaf is the biggest organic specialty salad sold in the country. About 48% of all baby leaf is organic. This is because Earthbound Farms hit the economies of scale. The price is competitive, so people choose organic. We were able to do this with baby greens because they are harvested young making it easier to fight off diseases, pests, and fertilization issues.
GP: What are your thoughts on genetically modified agriculture (GMO)?
MG: It's scary! We don't know the ramifications by genetically modifying food. They shouldn't be farmed in open fields. Fortunately, we haven't been affected by them as farmers, but as a consumer, there is no labeling of GMO's. So, it's a good reason to support organic.
GP: What connection or bond do you feel with organic farming?
MG: When my husband, Drew and I came out from New York we started with hundreds of different types of fruit trees. We fell in love with the earth. Instinctively it didn't feel right to put on a mask and gloves to work with pesticides to get rid of weeds. We figured we could just hoe them and work in harmony with nature rather than subdue them with pesticides.
GP: Please elaborate on a few sustainable techniques your farm does.
MG: What we've done with Earthbound Farms is show that organic techniques is scalable from big to small farm. Techniques like crop rotation avoids pests. We've developed beneficial habitats so good bugs have a place to live (carnivorous). It also drives the bad bugs away (herbivores). We also do cover cropping, meaning we plant crops that fix nitrogen in the soil and lets the soil rest.
GP: I read that you enjoy the Grateful Dead. Is this true?
MG: I moved to California to go to school at UC Berkeley. My future husband, who happened to also go to the same high school, attended a university in Northern California as well. One of our first dates was after a Dead concert in Berkeley. I still enjoy them and occasionally listen to the Dead Channel on Sirius satellite radio. I've even rocked out to one of their songs on guitar hero with my son.
Heirloom Lettuce Salad
with Strawberries, Walnuts,
and Goat Cheese Recipe
Sweet-tart and succulent, strawberries are a true joy of spring and summer. This light and delicious salad uses whole heirloom lettuce leaves as a beautiful and flavorful base for the delightful blending of sweet strawberries, creamy goat cheese, and toasted walnuts. The flavors are melded perfectly by a quick-to-make balsamic vinaigrette that features toasted walnut oil. Serves 4 as a side salad
Ingredients:
* 1 pint fresh strawberries, rinsed, dried, and hulled
* Walnut Balsamic Vinaigrette (recipe follows)
* 7 ounces heirloom lettuce leaves, left whole, or 5 ounces mixed baby greens, rinsed and dried if not prewashed
* 1/2 cup walnut pieces, toasted
* 1/2 cup (about 2 ounces) crumbled goat cheese
Steps:
1. Cut the strawberries in quarters, place them in a small bowl, and toss them with about 2 tablespoons of the vinaigrette. Set aside.
2. Place all of the lettuce leaves in a large bowl and add 3 tablespoons of the vinaigrette. Toss to lightly coat the leaves; then taste and add more vinaigrette if needed.
3. Transfer the lettuce to individual salad plates. Top the lettuce with the strawberries, toasted walnuts, and crumbled goat cheese, and serve immediately.
Walnut Balsamic Vinaigrette Recipe
Good-quality balsamic vinegar and walnut oil make all the difference in this dressing. If you can find a roasted walnut oil, its intensely nutty flavor will not be overpowered by the rich balsamic vinegar. This vinaigrette is delicious paired with Heirloom Lettuce Salad with Strawberries, Walnuts, and Goat Cheese, but it’s also light enough to dress delicate baby spinach, mâche, or baby greens. 1 Makes about 1/2 cup
Ingredients:
* 2 tablespoons balsamic vinegar
* 1/2 teaspoon Dijon mustard
* 3 tablespoons toasted walnut oil (see sidebar)
* 2 tablespoons extra-virgin olive oil
* Salt and freshly ground black pepper
Steps:
Combine the vinegar, mustard, and both oils in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. Season the vinaigrette with salt and pepper to taste. (The vinaigrette can be refrigerated, covered, for up to 1 month. Let it return to room temperature and shake vigorously before using.)
Written by: Jonathan Davis: Founder and Editor
Heirloom Salad Photo by: Patrick Tregenza
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