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Letter from a Farmer,
Another week of hot weather is in store for us at the farm. We will be looking for jobs to keep us out of the sun during the afternoons. This time of year there is plenty of packing and sorting of veggies to do in the barn after lunch. A couple of weeks ago when it was 95 degrees for most of the week we started at 5 am to beat the heat and stayed in the barn after lunch. Working physically hard in such hot weather is very draining and can be dangerous.
The United Farm Workers union in California started a campaign this summer on their Facebook page to educate farmers, farm workers, and the public about the dangers of working in the heat. I can't imagine what it must be like picking heavy watermelons all day in wide open fields when it is 118 degrees. The UFW sued the state of California to change the Heat Illness Protection Law to force the large farm corporations to provide better heat illness prevention and protection. The law went into effect this May. These large companies must provide enough shade for all workers (tents or a place to have a break in natural shade) and cool water (1 quart an hour for each employee). The law states the water must be kept cooler than the outdoor temperature, be from a potable water source in a safe container, and be close enough to employees that they can drink it. When the temperature is above 80 degrees, shade must be provided. When is above 95 degrees farm workers are allowed an extra 10 minute shade-break every two hours. The companies are required to train employees on heat illness symptoms and provide immediate medical care if an employee suffers from a heat illness. The UFW is asking farm workers or people passing by to check in to make sure the shade and water are provided and that workers are allowed to take breaks. If laws are not being followed, a text can be sent to UFW so the organization can get water and shade to the workers (and hopefully make a change in the company's policy). UFW wants all of us to be mindful of those who work to feed us.
This is one of the many problems of industrial agriculture and our industrial food system. Work is no longer on a human scale. Laws have to be passed to make sure farm workers have access to clean, cool, safe water at all times and that shade is provided in an area that workers can easily and quickly access. Large companies do not consider that there are actually people out there harvesting the products they sell. The people are not part of the profit equation. UFW and other organizations like the Coalition of Immokalee Workers use consumer buying power to put the workers back into the equation.
It is a tough problem to solve. Our food is grown in California, Arizona, and Florida where it is really, really hot during the summer. The crops need to be harvested when they are ready. Farm workers need to earn their paychecks and they don't get paid if they don't work. There is a small profit margin on growing fresh fruits and vegetables. Consumers want cheap food. All of these aspects feed back into a loop that abuses everyone involved. Shopping at Whole Foods or buying organic food from the grocery store doesn't mean the food we buy is grown by companies that treat their workers well.
Consumer awareness and using our purchasing power to buy food from places where we know that the workers, the land, and the livestock are treated well is a good place to start. Organic food is now common place and Grass Fed Beef is available in grocery stores because consumers demanded it. Can we work together to demand more from the corporations and farmers who produce our food? We need a food system that provides true food safety; protecting the workers, the land, the livestock, and the eater. ~Jody
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Sunset over the corn
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Grilled Apricot, Corn and Arugula Salad
2 large ears of corn, shucked
1 tablespoon olive oil
4 apricots
1/4 teaspoon coarse sea salt
1/4 teaspoon black pepper
6 cups arugula greens
12 ounces fresh mozzarella
1 avocado, sliced
1/3 cup pistachios, coarsely chopped
fresh lime and honey vinaigrette
1/4 cup red wine vinegar
4 tablespoons lime juice
1 1/2 tablespoons honey
2 garlic cloves, finely minced or pressed
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup extra virgin olive oil
To grill the corn, rub the ears with the olive oil. Place the ears on the grill and cook until the corn is golden or charred - whichever you prefer - turning the ears as you go. Remove them from the grill and let cool slightly. Slice the corn off the cob
Slice the apricots in half and remove the pit. Place the fruit on the grill, cut side down, for a few minutes until it becomes caramely on one side and grill marks appear. Remove and let cool slightly, then slice in halves or quarters - whichever you prefer. Season both the corn and apricots with a bit of salt and pepper
Place the arugula on a large plate or bowl. Season the arugula with salt and pepper - throw on a pinch and toss well. Toss the greens with some of the dressing, then assemble the salad with the apricots, corn, mozzarella and avocado. Add a bit more dressing and top with pistachios. Serve immediately.
fresh lime and honey vinaigrette
In a bowl, whisk together the vinegar, lime juice, honey, garlic, oregano, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired! This single recipe will most likely make extra.
http://www.howsweeteats.com/2015/06/grilled-apricot-sweet-corn-and-arugula-salad-with-pistachios/
Salsa Verde
1 pound tomatillos, husked and rinsed
1 large onions
5 cloves garlic
2 jalapeños
1 tablespoons vegetable oil
2 teaspoons ground cumin
1 teaspoons salt
1 cup packed cilantro
2 avocados
1 lime (optional)
Preheat the oven to 450 degrees F. Peel and chop the onions into quarters. Place the tomatillos, onions, garlic, and jalapeños on a rimmed baking sheet. Drizzle with oil.
Roast in the oven for 15 minutes—until the exteriors are blistered but the insides are still slightly raw.
Meanwhile, half the avocados, remove the seeds, and scoop out the flesh. Cut the jalapeños in half and scrape out the seeds. Discard the seeds.
Place half of the tomatillos, onions, jalapeños, and garlic in a food processor. Pulse until mostly smooth.
Add half of the cumin, salt, cilantro and avocado. Pulse until the avocado is pureed into the mixture. Taste for salt.
Repeat with the remaining ingredients. If you desire an extra tangy quality, add a bit of lime juice at the end.
http://www.aspicyperspective.com/creamy-avocado-salsa-verde/
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Early morning head lettuce harvest.
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COMING NEXT WEEK: sweet corn, green beans, salad mix, head lettuce, cherry tomatoes, slicing tomatoes, bell peppers, Carmen sweet peppers, hot peppers, Napa cabbage, cucumbers, onions, and garlic
FRUIT: peaches or plums
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"The fight is never about grapes or lettuce. It is always about people." Cesar Chavez
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CHICKEN SHARE DELIVERIES - This week - Aug 18 - 21.
BEEF SHARE DELIVERIES - 2nd delivery next week - Aug 25 - 28.
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