Beet Salad with Pea Sprouts
of the usual greens try these roasted beets with sprouts. (Those are
Green Speckled Pea sprouts
photo). Megan Click here for our Organic Sprouting
small to medium beets
(about 1 1/2 lbs)
freshly ground pepper
or greens such as spinach
extra-virgin olive oil
fresh lemon juice
oven to 400 degrees. Trim beets and wash them. Place in a casserole
drizzle with 1 T of olive oil. Sprinkle with salt and freshly ground
Cover tightly with aluminum foil and roast until tender, about 1 hour.
beets are cool enough to handle,
slip off skins. Quarter
beets and place in a
bowl. Drizzle with balsamic vinegar and toss. In a separate bowl, whisk
together the remaining 2 T of oil, lemon juice and salt and pepper to
Toss sprouts with the dressing.
topped with beets and goat cheese. Serve warm or at room temperature.
were asked to envision a sustainable food system for Maine.
Starting with underlying community values of sustainability,
food security, justice
democracy here is
our concept of local food
sovereignty. While neither exclusive nor complete we
believe these are practical goals for our close knit State of Maine.
We think they can also be extrapolated to regions with greater
of thriving and
diverse local Farmers
Markets across the State that go year around to satisfy shopper's needs
extend cash flow for family farmers and food producers like bakers and
stores and restaurants that
enthusiastic local outlets for Maine
grown and Maine
food. from fish to beef to to milk to vegetables to bread and grains.
quality locally grown nonGMO
modified organisms) organic seed of vegetable and grain varieties that
delicious and regionally adapted to Maine's
sometimes challenging growing conditions.
Community Supported Agriculture subscription garden programs organized
and at church that keep Maine
create stable new markets for Maine
utilization of local
fertility such as manures; cover crops; fishery, timber and crop waste;
breakfasts, lunches and snacks
nutritious, local and organic.
safety nets that support
limited resource neighbors who should not have to choose between winter
medicine and healthy food.
Suppers and all
sorts of food centered community celebrations so numerous and iconic
the good life becomes synonymous with a delicious reputation for good
culture of responsible stewardship
of food production by
organic and sustainable methods that keeps Maine's water pure, our
crops free from GMO and pesticide contamination, our soils thriving and
improving for future generations,
and our woodlands healthy for fish and wildlife.
scale livestock raised humanely
grown nonGMO feed
and treated with respect on the farm and at well run local family scale
access to farmland for
young and new
farmers that allows purchase or long term tenure which encourages long
capital infrastructure improvements such as farm buildings, wells and
that teach the lifelong
lessons learned from
gardening and nature, and the priceless benefits of food
literacy to societal and individual health and
future of hope, expectation and
that next generation farmers and fishers are encouraged and confident
carrying forward their family's heritage of food production.
recognition of the importance of local
food production so that family farmers, fishers and their coworkers
respect and incomes commensurate with their contributions to helping
secure and healthy communities.