FARMS IN CRISIS.
This is shaping up to be one of the worse years in recent history for those that feed us. Drought and economic factors beyond their control are making our farmers in danger of extinction.
A few weeks ago Magnolia Farms located on the west coast of Florida closed its fields. The cost of doing business was too high and they just couldn’t make it. My heart breaks for them.
Colleagues of mine that have been in the industry since before I was born are closing their doors.
We, at Space Girl Organics are standing by our farmers. The farmer’s loss of yield means higher prices for the produce that they do have available, for which we are absorbing without passing along to you. We are doing this because we understand the vital role, you as a consumer, play in our food chain. We need you now more than ever.
What can you do to help? Well there are a few things.
- If you pray- pray for rain.
- Eat. Have a meal- save a farmer. The more our buying power grows the more we can help the farmers sell what they do have.
- Eat with our taste buds not our eyes. In years of plenty we are used to organic produce looking nearly as perfect as it conventional counterpart. However, with the widespread drought farmers are not able to grow what we consider pretty produce. It tastes just as yummy, your potato just had to fight its way through the drought. You would have a few battle scars if you had to do that too.
One person can’t change the world, but a group of dedicated people joined for a common purpose become a force to be reckoned with!
As always I appreciate your patronage and support.
Cheers and Happy Eats!
Lucinda
Turkey Carrot Burgers
This recipe comes from the very lovely Kimberly Ascroft. Oh, how we adore her here at Space Girl Organics and her recipes. Show her some love, people and visit her blog!
You can find it here: http://www.theskinnyrunner.blogspot.com/
1 lb ground turkey
1 Cup shredded carrots
1/8 tsp garlic powder
1/8 tsp nutmeg
salt and pepper to taste
Combine all ingredients, separate mixture into 4 patties, then cook on the stovetop over medium-high heat for 4 minutes each side. To make sure inside of burger is cooked, cover burgers loosly with tinfoil. Top with cleaned and dried swiss chard and provolone cheese before turning off heat. Place on hamburger bun and serve!
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