With more people interested in buying organic food, a tucked away on the Canandaigua shoreline sits 50 acres of what Wegmans family calls their great experiment.  Wegmans developed a farm that is used as a testing ground to learn more about organic growing and pass on that knowledge to local growers.  Wegmans says his stores have seen an increased demand for organic produce in recent years, despite the fact that it’s usually more expensive.

Anne Grover, the organic farm’s garden manager said “I believe in bringing the heirloom vegetables back,” ”It is good DNA, they’ve survived the test of time, they are open pollinated which I think is very important.  I guess I’m old fashioned girl and an old fashioned gardener.”   Area farmers have noticed the trend as well.  A local farmer Jeff Partyka said, “I think there is an increased demand for growing organic and it is something we are hoping we can do.”  Partyka also owns a small fruit and vegetable farm in Hamlin.

Chickens raised on organic feed are also part of this farm.  Wegmans farm manager Steve Straub said “Once the farm gets going, I think this is a viable way of producing vegetables also.  We are just getting the fields and the soil established and that is the key.”  Those working the fields believe someday organic farming will surpass the traditional way of growing produce.  One area farmer is already considering making the switch from traditional to organic.

Yeo Valley Organic sponsors the Soil Association Organic Food Festival it is the Europe’s largest celebration of all things organic and kicks off this year’s Soil Association Organic Fortnight, this is a nationwide campaign bringing together communities, retailers, restaurants, organic farms and schools.
The festival is now in its eight year and the event will take place in Bristol on September 6 and 7, 2009 and it will be host to over 300 organic companies, showcasing the very best organic food, drink, skincare, and home ware products.

People who will visit will be spoilt for choice with food markets, green plane pavilion, kitchen demonstration, food cruises around harbor, and an arts and entertainment fringe. The festival will open with the Matthew sailing towards the Amphitheatre and new to the festival are the Local Market in Anchor Square, Grow Your Own Organic Garden area, Organic Live!, areas including cookery demos and wine tasting and the food for life Partnership Cooking Bus in the Kid’s zone.

The Soil Association Organic Food Festival is greener than ever with the introduction of sustainably source biofuel to power the festival generators, and an emphasis on travelling to the festival by train, bus and ferry. To encourage people to come by train, the Soil Association, in partnership with First Travel, offering a 2 for 1 offer on festival tickets on presentation of proof of using First Travel transport.

Dr Paul Kristiansen a University of New England lecturer in agricultural systems, has been paying attention to what kind of food that people put in to the shopping baskets and mouths. Dr. Kristiansen authored the 2008 Australian Organic Market Report and his findings have revealed some interesting trends in the natural foods market. The report has revealed that women make the bulk of the organic buying market.

Dr Kristiansen said “I think they are more concerned about the health of their kids, family and themselves. I think they are a little bit more cautious in thinking, if I can reduce the potential for feeding the kids stuff that may or may not have pesticides on it, that’s hopefully a good thing.” Dr Kristiansen also says that the industry has been somewhat impeded by the drought and lack of organic supply facilities. Some organic beef has been sold as non organic due to a lack of local certified organic abattoirs while other meat producers are unable to source affordable organic stock.

2/3 of the industries are made up of conventional producers who have made shift to organic. The report has shown that the organic industry is growing at a rate of 5 percent per annum and suggests that there is a shift from a trend of small organic operators to larger farms adopting organic practices. Also, there has been an 80 percent hike in the organic industry. Dr Kristiansen also attributes the boost in availability of organic food to its increased sales.

No matter what your culinary preferences, from traditional mega cookouts at the park to health conscious quick meals, grilling has something delicious to offer for everyone. Recipe for any barbecue party:

Barbecue Bell Pepper Spread/Dip

3 cups finely diced red and yellow bell peppers (one large pepper of each color)
1 tablespoon vegetable oil
1 package (8 ounces) cream cheese
2 packages  Simply Organic Grilling Seasons Mesquite BBQ Mix
Crackers or chips of your choice

Procedure:
Place a sheet of foil on grill.
Brush with oil and add peppers.
Grill for 5 to 10 minutes until peppers start to turn golden brown.
While peppers are grilling, place cream cheese in a large bowl and when peppers are ready, pour grilled pepper over cream cheese and add the Simply Organic Grilling Seasons Mesquite BBQ Mix .
Stir until completely blended.
Serve warm or chilled with crackers or chips

Southwest salad

2 ripe medium dice tomatoes
1 can drained corn
1 can drained and rinsed black beans
1 package simply organic fish taco mix
½ cup olive oil
1 lime juice

Procedure:
Dice two medium tomatoes, and place in a large bowl.
Add corn and black beans.
In a small bowl, whisk simply organic fish taco mix packet content
½ cup olive oil together and pour over vegetables and squeeze on lime juice.

Spicy lamb on the grill

1 onion
1 tbsp olive oil
4 Sheepdrove Organic lamb leg, shoulder or chump steaks
1 tsp ground cumin
1 tsp black pepper
Fresh chopped coriander or parsley
Lemon wedges

Procedure:
Grate the onion by hand or using a food processor
Mix in oil and cumin and pepper
Add meat and mix well to coat evenly
Cover and refrigerate for 1 hour.
Scrape onion mixture from chops.
Grill over medium hot coals or under a preheated grill for 5 minutes per side for medium rare.
Sprinkling with salt as you turn the meat
Sprinkle with parsley and serve with couscous, salad leaves and lemon wedges for squeezing over.

In Chiang Mai longan growers in northern Thailand have successfully sold 10 tons of peeled and dehydrated organic longan, the first pesticide free dried longan that shipped from the country.  Managing director of Prompungwahn Co., Prokchon Pramgungwahn said that “the volume is also much lower than demand warrants, and strong market growth for healthy products has prompted us to spurn chemically grown longan”.  Prompungwahn Co. is a lead company in the cluster that groups 30 longan growers in Chiang Mai and Lamphun.

The cluster was formed last year with the support of German Technical Co-operation (GTZ) and the Institute of Product Quality and Standardization of Maejo University, which aims to open niche markets and promote sustainable growth for longan growers.  The agency will take 18 months to certify all production process and give its approval.  They joined the international organic standard system in 2007 and organic longan from the 2008 cultivation season is awaiting certification from the Organic Agriculture Certification Thailand.

About 130 tons of organic longan were produce this year, and with 110 tons dehydrated to produce 10 ton of dried and peeled longan, or Lamyai Sri Thong.

Eating organic reduces pesticide exposure.  Various pesticides have been linked with adverse effects on fertility and fetal development and with increased cancer risk.  More than 90 percent of conventionally grown produce contains pesticide residue, compared with 20 percent of organically produced fruits and vegetables, and these have much lower concentrations, according to Benbrook. 

Eating organic also decrease your intake of food additives such as monosodium glutamate or MSG, food coloring agents and artificial sweeteners.  Additives and dyes have been linked to food allergies, hyperactivity, neurological disease and cancer.  In organic product there are no growth hormones or antibiotics in meat or dairy.  These growth hormones, which are injected in cows, have been linked to early puberty development and a higher risk of cancer.

Organic food does not contain genetically modified organisms.  Jury is still out on the health effects of eating transgenetic food, such as wheat that’s had a fish gene spliced into it.   Organic food tastes better.  Alyson Mitchell, PhD, who led the antioxidant studies at UCD, says that “organic produce tends to taste better, most likely because of higher antioxidant levels, which help it, store long too.”  Benbrook also believes it can encourage people to reach the daily recommendation of five to 10 serving more easily.   

In food industry survey of U.S. consumers taken in 2004, there are 66% say they use organic products at least occasionally.  27% ate more organic food than they did the previous year and 70% worry about the health risks of pesticides, hormones, antibiotics and other chemicals in food.  Also 32% say organic food tastes better and 54% think that organic food is better for their health and 58% also think organic food is better for the environment.

The month of August is a good time to start raising some of your own fruits and vegetables, because it is easy to dig due to all the rain which also helps plants take off and flourish.  August 24 Sunday the annual Organic Garden Tour in Sierra Vista it will be held at two backyard gardens on Choctaw off Highway 92 from 10am to 2pm.  New grower, Jim Woodruff will show his concrete block raised veggie beds, fruit trees watered by harvested rainwater,   berries, grapes, onion and garlic.  Elly and Bill Stavark’s 13 year old multiple raised bed backyard garden where they grow vegetables year round and make great compost.

The Bisbee Farmers Market, Compost Queen, Marcia Gibbons, will be sharing wealth of experience making compost.  She will have compost samples at various stages as well as information on composting systems.  This is on Saturday August 16 and on August 17 Sunday the Bisbee Community Gardens Group will have its first annual Organic Garden Tour, including several gardens in the Warren district.  There will be demonstrations of rain water harvesting, composting, solar cooking and solar drying.

Jane Wyatt of San Simon Chile Company will return with her green chiles and chile roaster to the Sierra Vista Farmers Market beginning on August 14.  On August 23 from 8 am to 1pm celebrate chile seaon at the annual Chile Festival at the Bisbee Farmers Market.  Jane will bring two large roasters and a trailer loaded with sacks of her green chiles and jalapenos as well as red chile pods.

Organic Asparagus Risotto and other organic recipe

Some say that we are what we eat, and eating healthy food gives good nutrient that supplements our body. Most consumers are adding grains, fiber, omega-3 fatty acids, antioxidants and pro-biotic to their diets. Choosing a healthy food product or organic food product has an advantage to have a healthy and sustainable diet while eating great taste of food.

Here some recipe to satisfy your needs

Asparagus Risotto with Truffle Oil

4 cups vegetable or chicken broth
2 tbsp. Olive oil
4 green onions or spring garlic, minced
1 cup Arborio rice
1lb. asparagus, trimmed and cut into 2 in. pieces
2 tbsp. unsalted butter
One-half tsp. freshly ground black pepper
1 tbsp. truffle oil
One-half cup Parmesan cheese

Procedure

Bring the broth to a boil in a medium saucepan over medium heat. Reduce the heat to low, cover and maintain at a simmer.
Heat the oil in a heavy saucepan over medium heat. Add the green onions and rice and cook for 5 minutes, or until the rice is golden brown.
Begin adding the broth, one-half cup at a time, and cook, stirring constantly for about 20 minutes, or until the rice is golden brown.

Spanish Tomato Toast

½ cup organic extra-virgin olive oil
2 cloves garlic, peeled
Salt and freshly ground pepper
4 very ripe, juicy, medium organic tomatoes
Crusty organic bread slices about ¾ inch thick

Procedure

Preheat the broiler
Brush the bread with some of the olive oil then rub it with the garlic.
Place the bread on a baking sheet and broil for about 4 minutes or until brown
Remove the stems and any bruises from the tomatoes, then cut them in half horizontally and squeeze out the seeds.
Rub the cut side of a tomato half over a slice of toast with your hand, mashing the tomato and lightly pushing the juices and flesh into the toast.
And when the tomato is broken down, mount it evenly on the toast. Season it with salt and pepper to taste. Drizzle it with olive oil and repeat with the remaining tomatoes and toast.

Organic Alliance announced that it has agreed to implement the GS1 System to track its produce in order to improve traceability and consumer safety.  The GS1 System can play a vital role in product recalls, it enables product traceability and GS1 standards make traceability system possible on a global scale across the supply chain.  The GS1 System enables global tracing and accountability of organic produce pinpointing the farm.  GS1 is a global organization with an integrated system of standards that provides accurate identification of products and location through the use of standards, barcodes and electronic product code/radio frequency identification tag.

Tom Morrison said the chief executive officer of Organic Alliance, Inc. that “Utilizing the GS1 System, we have the ability to not only track our produce back to the farm of origin, but all the way down to the actual row on which it was grown.  The rapid growth of the organic industry makes an effective tracking system on the produce a necessity and we are pleased to take this leadership role through our initial agreement with GS1.”

Organic Alliance will only source top quality; safe tested and certified organic produce, prior to customer shipments, utilizing USDA certification in conjunction with the in house OAI Quality Team.  The Organic Alliance plans is to be one of the world’s leading providers of USDA certified organic crops to many of the country’s leading consumer package goods manufacturers, grocery, retail restaurant and food processors.

It is all natural fertilizer and environmental friendly for organic growers.  Converted Organic Inc. (NASDAQ:COIN) has receive certification from the Washington State Department of Agriculture’s (WSDA) Organic Food Program for its Pacific Choice(TM) Hydrolyzed Fish fertilizer use for organic agriculture.  Converted Organics developed the product in partnership with Pacific Choice Seafood it is a Pacific Seafood Group company.

Pacific Choice(TM) Hydrolyzed Fish is an all natural fertilizer whose nutrients is from the by-product of oceangoing fish and stabilized with phosphoric acid.  Converted Organic is very pleased that they receive the WSDA’s organic certification for their Pacific Choice(TM) Hydrolyzed Fish.  The product has been specially formulated to provide organic growers with a high quality, natural liquid fish fertilizer, suitable on variety of crops.

The Converted Organics (NASDAQ:COIN) is based in Boston, MA, is dedicated to producing valuable all natural organic soil amendment or fertilizer products through food waste recycling.  The company plans to sell and distribute its fertilizer products in agribusiness markets, turf management, and in the retail.  The Converted Organics uses state-of-the-art technologies to create a product that helps grow healthier food and improve the environment.  The company’s product have been tested in numerous trials for more than a dozen crops, the result is on average, the net value of the farmer’s crop increased to 11% to 16% depending on the particular crop.  Increased use of nitrogen in commercial agriculture turf grass applications has lower the soil’s ability to absorb nitrogen and other nutrient, by using the products produced by Converted Organics helps restore the soil.  It reduces the amount of nitrogen required in a virtuous cycle that benefits from long term use.  Converted Organics’ fertilizer products will be produced in both a dry pellet and liquid concentrate.