Making Opportunities and Securing Financial Resources

Yesterday I attended the first training session for the Rural Entrepreneurship Initiative (REI) A joint program of the American Farm Bureau Federation (AFBF) and the Global Social Enterprise Initiative and Startup Hoyas at Georgetown University’s McDonough School of Business. The program is meant to bring creative entrepreneurs back into rural areas of the U.S. The session was informative and has me thinking even more outside the box as far as laying out a plan going forward.

Bringing creative ideas, opportunities and solutions into rural areas seems to be at the heart of this program. It does not have to be a farmer, it could be someone finds solutions for a sustainable water supply for the community.

REI is meant to encourage entrepreneurs to have hope, take chances and help create a network of people to connect with.  Spotlight people who are already doing interesting and innovative things.
I look forward to the encouragement, resources and professional development forum to bring my ideas to fruition.

For the first year there are many resources that I can tap into such as the web site strongruralamerica.com, a hub of activities and resources, a five webinar series and the first National Rural Entrepreneurship Challenge for Cash awards in San Diego, California in January 2014.  The challenge is the only thing I can't be a part of because I am an AFBF employee. 

With that said, I am already way ahead of the game with my network of farmers, ranchers, state communications staff and media contacts. 

What should I expect from the REI program?

• Researching
• Telling my story
• Finding money to grow
• Finding and keeping talent

The first thing on my agenda is to conduct some research, interviews and focus groups with consumers, chefs and small niche farmers to have a handle on the market potential for my ideas.
My ultimate goal is to be as close to my customer base as possible.

As I think outside the box towards the future, an urban rooftop farm is not completely out of the question too! Beautiful open spaces and fresh air seems to be my dream but will this girl be able to leave the city life for green acres is the question? I will have to dig deep and ponder this as I pass the Eastern Shore farmland on vacation which starts in almost 48 hours!:)

Turning Dreams Into Reality

I am so excited to begin the Rural Entrepreneurship Initiative (REI) program tomorrow. This is a joint program of the American Farm Bureau Federation (AFBF) and the Global Social Enterprise Initiative and Startup Hoyas at Georgetown University’s McDonough School of Business. The Rural Entrepreneurship Initiative is directly tied to AFBF’s mission of building strong and prosperous agricultural communities. Entrepreneurs are at the heart of what has always made rural America strong in many sectors including agriculture. Providing resources, tools and promotion to help entrepreneurs turn great ideas into lucrative realities will result in even stronger rural communities across the country.

I would have never thought in a million years I would want to get into farming. It is amazing how everything I have been involved in has prepared me for this moment! Wish me luck!

Take Time for Eastern Shore Boardwalk Foods

For many East Coast children, there is no more anticipated summer activity then going to the boardwalk at an Eastern Shore beach. And there’s no doubt takeout food tastes best in the salt air with the warm boardwalk under your feet. Below are a few suggestions that will make your mouth water.

There is a lot of seafood available at the Ocean City, Md., and Rehoboth Beach, Del., boardwalks, but crab cakes are an Eastern Shore specialty and not to be missed! Crunchy on the outside and packed with crab meat…you have to try them.

Or try a slice of Grotto’s famous pizza pie. Grotto’s has been a legend in Delaware and beyond for the past 50 years. The huge triangular floppy slices dripping with cheese will be a favorite with your family, too!

Funnel cakes made from fried dough and powdered sugar are a heavenly combo all day long but especially after the sun goes down. Finish yours before the hungry seagulls swoop in for a treat.

For almost 70 years, visits to the Candy Kitchen Shoppes have been a tradition for many families. Indulge your sweet tooth by visiting one of 22 stores for homemade creamy fudge, delicious salt water taffy and beautifully hand-dipped chocolates.

Made from Archie Kohr’s original 1919 recipe that has delighted six generations, Kohr Bros. Original Frozen Custard is delicious and made from grade A milk, cream, sugar, eggs and other premium ingredients. It has a light, creamy, silky texture with an irresistible flavor and has less fat and sugar than ice cream—just 6 grams of fat and 130 calories in a 4 ounce serving.

Established in 1929, Thrasher’s Fries is well-known for what else but french fries, sold throughout the summer on the boardwalk. For many tourists, the fries, cut fresh at three concessions and served with a dousing of vinegar, are synonymous with visits to the boardwalk in Ocean City. So what makes them so special? The potatoes typically come from Idaho and are peeled and sliced where they are sold, with minimal time from fryer to plate.

What could be better than being on vacation, gazing at the ocean and enjoying pizza, fries, ice cream, salt water taffy and fudge? Nothing. That is why it’s called a vacation!

Fresh Culinary Herb Trend Picks up Steam

Fresh herbs are a natural way to add extra flavor to all your dishes and are more popular than ever. Home cooks who want to use a small amount of fresh herbs on a daily basis are finding that culinary herb plants are great to keep on hand.

Shenandoah Growers, located in the beautiful Shenandoah Valley of Virginia, began 20 years ago with a vision of bringing fresh culinary herbs to the Eastern United States. Today, the company is a small business success story, recognized as a leading provider of fresh herbs in the United States and specializing in supplying retail grocery stores.

Committed to being part of America’s healthy food trend, Shenandoah Growers promotes the idea that fresh herbs are the simplest, freshest and healthiest way to transform the taste of food naturally.

Sarah Yoder, senior marketing manager with the company, has noticed an increase in sales and the variety of fresh herbs being purchased by consumers. She recommends that home cooks keep herbs in their kitchens to help flavor foods.

“We are trying to educate consumers on the fact that herbs do not have to be just for gourmet cooks,” Yoder said. “If you have them on hand either on the kitchen countertop or in the refrigerator, it is very easy to take a few minutes, pull the leaves off, chop them up and add them at the end of cooking.”

Awareness about using fresh herbs is growing, but there is still a lot of market potential in the U.S.

“Europeans have long used fresh herbs in plant form in the kitchen,” Yoder said. “We are starting to see that trend in the United States pick up a little bit. We believe there is a lot of potential because it allows consumers to have fresh plants in their home and they can harvest the herbs and know that they are still alive, full of the oils and aromas to flavor food.”

And most cooking enthusiasts agree that if a recipe calls for ¼ cup or more of a chopped variety, fresh-cut rather than dried herbs yield better results. 

For recipes, hints and tips on using fresh herbs, visit www.freshherbs.com. 

Figs: A Savory and Sweet Menu Trend

Many Americans are only familiar with figs from Fig Newton cookies, but fig sales to restaurants and grocery stores are rising rapidly, according to the California Fig Advisory Board.
Chefs love figs because they work equally well in sweet and savory dishes. Compared to dried figs, fresh figs have a completely different taste, similar to strawberries and peaches. Antioxidant-rich figs contain more fiber than any other fruit or vegetable.

Richard DeBenedetto, Madera County Farm Bureau member and owner of DeBenedetto Orchards, produces figs in California’s San Joaquin Valley, sometimes called “the nation’s salad bowl.” DeBenedetto’s father, Mauro, emigrated from Italy in 1914 and Richard, Mauro’s youngest son, joined the family farming operation in 1974. The farm has grown to more than 4,500 acres and is Madera County’s largest fig grower.

DeBenedetto Orchards grow six types of figs: calimyrnas, conandria, black mission, kadota, sierra and tena. Native to the Mediterranean, fig trees produce the best fruit with hot, dry summers and cool, wet winters.

“Figs are tremendously nutritious because they are high in potassium, calcium and fiber. As a matter of fact, they have three times the calcium per pound than bananas have and are full of antioxidants,” DeBenedetto said.

Figs can sometimes be difficult to find, but they are definitely worth looking for. Most likely they will be found fresh in the produce section of grocery stores, or dried in the baking section.

“As with all fruits, you can have lots of problems. In the spring they are always subject to a late frost. We also have problems at harvest time in August and September because of rain damage. Figs are grown in the dessert and that is exactly what they need because a quarter or third inch of rain causes damage,” DeBenedetto said.

In the U.S., fresh fig season is usually around July and August and lasts only a few months. Dried figs can be found all year long.

“Growing figs is profitable. It is tough to devote our acreage to figs, but one of the great things is that we are short on water here in the San Joaquin Valley and figs don’t use nearly the water that other crops use,” DeBenedetto said.

When you are purchasing fresh figs, look for fruit that is slightly soft. Fresh figs are highly perishable, so purchase them only if they will be used within a day or two. To store fresh figs, keep in the refrigerator, covered or wrapped.

“Chefs are using fresh and dried figs in a lot of their baked goods. Don’t be surprised if you see figs on more restaurant menus,” DeBenedetto said.

By Anna Burkholder, Communications Associate
American Farm Bureau Federation 

Backyard Orchards Brighten Suburban Yards

Backyard orchards are predicted to be the hot new plant trend over the next decade. Many will be populated with columnar apple trees, which allow you to grow your own fruit even in a small space.

Homeowners who have planted fruit trees, even dwarf varieties, have learned that they can become very large. Columnar apple trees have all the fruit of a typically sized apple tree but grow straight up, reaching between 8 feet and 10 feet in height and less than 2 feet in width.

“More and more people are becoming interested in growing their own food but don’t have the space,” said Sam Benowitz, owner of Raintree Nursery in Morton, Wash. Columnar apples produce fruit on spurs along the main trunk or on short branches coming out of the main trunk.

“The three main varieties that are available now are Scarlet Sentinel, Golden Sentinel and North Pole, a red apple similar to Red Delicious,” explained Benowitz.

Columnar apple trees thrive in a full sun environment, in either large containers such as cut-down whiskey barrels or directly in the soil. The trees need very little maintenance, aside from watering the soil regularly and fertilizing annually.

Since columnar apples trees are not self-pollinating, you must plant two or more trees. Currently, only columnar apple trees are available. Columnar versions of several other types of fruit trees, including pears and peaches, are being developed.

Apartment dwellers and even people living on boats can have columnar apple trees. For information on purchasing columnar apple trees, visit Raintree Nursery at http://bit.ly/HymY9k.

By Anna Burkholder, Communications Associate
American Farm Bureau Federation 

What to do with all these tomatoes?

My tomato plants are thriving this summer! I decided to use some in the best Gazpacho recipe I have found.

José Andrés is arguably the most famous chef in Washington, DC.  In fact, it’s hard to be in Penn Quarter without walking by one or two of his restaurants. I went to try the gazpacho at Andrés’ Spanish tapas restaurant, Jaleo. Gazpacho is cold soup that originated in the Andalucía region of Spain.

During the summer months, it is a refreshing meal.  As is the style of José Andrés restaurants, the gazpacho involved a presentation at my table. First I was given a bowl of garnish—chopped tomatoes, cucumbers, peppers, and garlic, and thin slices of crusty bread, drizzled with olive oil. After discussing the ingredients with me, the waiter poured the pureed red gazpacho over the garnish. I hope you enjoy it as much as I do!

Serves

8

Ingredients

• 1 cucumber, peeled, seeded and chopped
• 1 green bell pepper, seeded and diced
• 3 pounds ripe plum tomatoes, diced
• 2 garlic cloves, peeled
• 1/4 cup sherry vinegar
• 1/4 cup Oloroso sherry
• 3/4 cup Spanish extra-virgin olive oil
• 2 1 inch-thick slices rustic bread
• 1/4 cup Spanish extra-virgin olive oil
• 12 cherry tomatoes, halved
• 1/2 cucumber
• Sea salt to taste

Directions

1	To make the soup, combine the cucumbers, peppers, tomatoes, garlic, vinegar, sherry, olive oil and 2 cups of water in a food processor or blender. Puree the ingredients until everything is well blended into a thick pink liquid. Pour the gazpacho through a medium-hole strainer into a pitcher. Refrigerate for about 30 minutes.
2	For the garnish: Preheat oven to 450˚F. Cut the bread into 1-inch cubes and toss in a mixing bowl with 2 tablespoons of the olive oil. Spread the bread on a baking sheet and bake on the middle rack until golden brown, about 7 minutes. Set the croutons aside to cool.
3	When you are ready to serve, slice the cucumber into ribbons with a vegetable peeler. Put a few croutons, cherry tomato halves and cucumber ribbons in each bowl and pour the gazpacho over them. Drizzle with the remaining 2 tablespoons of olive oil and sprinkle with salt

Adapted from José Andrés’ ThinkFoodGroup