NYC Mooo-sings: Local Farms and Dairy…
So, ok, I have to admit I might be reverting back to my hippy roots, right in the middle of NYC. It might be the only way to survive this city. How do you know you are turning into a hippy? Three things:
A weekly haul from Bed-Stuy Farm Share
1 ) I have “farm share envy”. I did not sign up for a CSA this year, since we were planning to spend the summer in CA which would be peak season, and I am sorely missing it! I am so jealous of my friend Mimi who lives in Brooklyn and is pulling in the best CSA haul I have every seen at Bed-Stuy Farm Share. Check it out. But not having a CSA has caused me to do some research on how to get local seasonal fresh veggies in the NYC area without committing to the whole season, and its cool, because I found a lot of new local delivery programs cropping up.
2 ) I like poop and feathers on my eggs. I really never thought I would say that, but its true. There is something totally satisfying about opening up a egg carton and seeing a dozen gorgeous eggs, slightly dirty, with the occasional feather stuck on, which I know were laid by truly happy range roaming chickens, who ran around in the sun, ate bugs, and did all those disgusting things that chickens are supposed to do.
3 ) I am going subversive with my milk. That’s right, we are talking unannounced deliveries, sometimes late at night, paid in cash, quick transaction. Yes, for… raw milk. The really super dramatic substance that caused police to raid an organic market in California last year with guns drawn… (thank god we have the government to protect us from ourselves). This is not just raw milk, either, its 4.6 percent organic raw milk from happily pastured cows… and it serves the glorious purpose of making me thoroughly enjoy my morning coffee without a twinge of guilt. I do believe that dairy should be used sparingly (no more than 5% of your dietary protein should come from animal sources and that a mostly vegan diet is best overall*) but, you know…a little really high quality butter, milk and eggs is good for the soul. And ONLY if it comes from happy animals. In the end, I am finding that in the maze of supermarket decision-making, knowing where my food comes from has started to hit the top of the list.
Green Aracuna Eggs!
Raw Sheep Milk Feta
If you are in the New York City area, here are some great resources for local farm fresh deliveries:
Udder Milk Creamery Co-op: Free to join – weekly deliveries of fresh organic, pasture-happy dairy and eggs.
Basis Good Food to You: for local farm share produce on a no-commitment weekly basis. Not quite as great as a real CSA box, but good if you can’t make the seasonal commitment and want seasonal local fruit and veggies.
And to find a CSA in your area, or organic farmers’ markets, festivals, family farms, and other sources of sustainably grown food anywhere in the US, make sure to check out Local Harvest. It’s a great resource site for locavore living wherever you are.
* For more about the animal protein thing, there is a fantastic new documentary out now called Forks Over Knives, which everyone should see! It’s based on T. Colin Campbell’s The China Study, one of my favorite books – full of jaw dropping research on the direct correlation between animal protein, to cancer, diabetes and heart disease. This book is a life changer, but its also a bit dense, so kudos to the guys who made it accessible to everyone in Fork Over Knives!
Agave Syrup and Coconut Palm Sugar…
Ok, I am back in New York City and somehow adjusting to being woken up at 4:30am by Harlem garbage trucks instead of Cahuita howler monkeys…and today I woke up thinking about sweeteners.
While in Costa Rica I used a lot of honey and the less-processed, crude version of cane sugar they call “tapa de dulce” which was fine because everyone I was cooking for was relatively healthy and I had no-one who was seriously watching their blood sugar levels. I often found myself wishing I had access to agave syrup, (especially for dessert making) but right when I was talking to my boyfriend Hannes about schlepping down a gallon in his luggage, I was sent a link to a simple but convincing article called Agave Nectar: Good or Bad?. It’s worth a read, particularly because it explains why fructose is bad for you in a very simple but scientifically grounded way:
Because fructose is digested in your liver, it is immediately turned into triglycerides or stored body fat. Since it doesn’t get converted to blood glucose like other sugars, it doesn’t raise or crash your blood sugar levels. Hence the claim that it is safe for diabetics.
But it isn’t.
That’s because fructose inhibits leptin levels — the hormone your body uses to tell you that you’re full. In other words, fructose makes you want to eat more. Besides contributing to weight gain, it also makes you gain the most dangerous kind of fat.
That would put anyone off agave syrup, right? But it’s also becoming increasingly clear that not all agave syrups are equal and some seem to have a MUCH higher fructose level than others. I just recently discovered Volcanic Nectar, who sells a raw, organic, low fructose agave nectar, apparently containing only 47.6% fructose and with a very low Glycemic Index of 27. I have just ordered samples from this company and can’t wait to try it out…
For the last couple of years I have been following the whole controversy around agave syrup with a grain of salt, mostly because most of the noise seemed to be coming from Dr. Mercola, whom I think of as a bit extreme. And when I pursued the investigation with a couple of the doctors I know, we all seemed to net out that agave syrup wasn’t SO bad, so long as it was used in moderation by people where were already in relatively good health. I still believe this and now I am especially excited about the prospect of finding a high quality, low fructose brand that we can all depend on. But, I have to say that while I was still in Costa Rica, reading that article tilted the scale – Hannes left the agave syrup (a brand I was not sure about) at home.
Which brings me to another interesting and sweet new development, Coconut Palm Sugar. I love the taste- it’s a bit like a light brown sugar and a little bit goes a very long way if you are talking about sprinkling on top of your morning porridge…it also great for baking as it can be used cup for cup like sugar.
Coconut palm sugar apparently has a glycemic index of around 35, which is also considered very low – much lower than cane sugar, honey or most agave syrups, and the sweet comes from sucrose, not fructose. That being said, I am not really sure how it can be as sweet as it is with that low an index, and there have been some new reports showing inconsistencies in the GI testing. So, at the moment, I am trusting only one producer – Coconut Secret – a Philippines-based small company who seems to have its heart in the right place. As to be expected with any new “healthy sweetener” there is a lot of mixed-up and conflicting information out there, but I am cautiously optimistic…and also having a great time incorporating coconut sugar into my new recipes. It’s very nice to have another alternative sweetener to play with.
Finally, I have to say it’s nice to be back in the states, in NYC, where Spring is just starting to break. It’s nice to be home, and I have a new appreciation for living in a place where pretty much everything is available, even in Harlem.
Truly “Raw” Almonds – where to get ’em.
As many raw foodies are aware, most “raw” almonds are not actually raw because the FDA in its Infinite Wisdom requires all almonds sold to be either chemically treated or steam pasteurized. What to do? Get them imported from Spain and Italy, or… buy them directly from the grower!
I have been buying imported raw almonds from Living Nutz, which for some reason are not subject to the same pasteurization standards as US grown 
almonds. High quality, but pricey. I recently discovered that you can also order from the California almond growers directly.
If you live close to California, I would try ordering almonds from Organic Pastures which also looks like a fantastic raw milk source, but unfortunately, they don’t ship all the way to NYC.
Here is a California almond farm that does, and with free shipping! (In my free-shipping consumer frenzy I just ordered 10 pounds before I realized they were not listed as organic), but still, I like their rebellious nature…
This is what they posted online:
The pasteurization rule allows farmers to sell unpasteurized almonds at road side stands and certified farmers’ markets, so we just set up an “online roadside stand” 
I just don’t understand why my neighbors are allowed to buy my fresh almonds, but folks back east, or in the midwest, or anywhere else for that matter, aren’t allowed to. So, via our online roadside stand, truly raw almonds are available, just waiting to be enjoyed. Check us out! www.homegrownalmonds.com
Conscious Food Choices 