Time flies like an arrow. Fruit flies like a banana.
— Groucho Marx
By Joe Romano,
For years now we have seen futuristic kitchens of all description — "smart kitchens," with appliances that can be controlled with our phones, hidden kitchens that disappear like a Murphy bed, minimalist kitchens, outdoor kitchens, automated kitchens, and even kitchens made of recycled paper.
These are modern cookzones equipped with computers, lasers, glass cooktops, induction plates, invisible burners, automated stirrers, turbo ovens, vaporizers, heating spoons, flash freezers, extruders, ozonizers, ultraviolet ray lamps, electrolyzers, colloidal mills, autoclaves, dialyzers, stills, and of course, half of them will talk to you.
Traditional housewares have been replaced with digital readout measuring cups, rollup toasters, musical salt shakers, and milk jugs that can call you to tell you that the milk has gone bad.
The Qumi, a cooking device shaped like a crystal ball, can be used for heating, frying, and steaming and can only be controlled through your mobile device. I'd keep my eye on that one.
By Kristie Snyder,
Ellen Brown is a farmer with no farmland. She grows her crops in the downstairs kitchen and backyard of her split-level house on Snyder Hill Road.
Ellen is a sprout farmer. Her crops are small — sometimes tiny — but they pack a nutritional punch. Sprouting is simply the process of germinating seeds, and then maybe letting them grow a little bit. "Sprouting makes more nutrition available," Ellen explains. "Nutrients become more absorbable, and the taste of sprouts is great." According to Ellen, sprouts are high in vitamins, minerals, amino acids, and phytochemicals.
Her "sprout kitchen" is a light-filled room in the downstairs of the home she shares with her partner, Mat, and 10-month-old son, Jacob. Jars of sprouts line one wall and flats of sprouts line another. In between are a table for packing and a spot for Jacob to play while his mom tends to the sprouts. When the weather warms a bit, the sprouts will move to a backyard hoophouse, or even just outdoors, but when we visited in March it was frigid outside, and the little plants were snug in their kitchen.
Ellen began growing sprouts about four years ago after trying out market gardening and deciding she preferred the mobility of sprouts. "It's a moveable garden," she says. "You don't need to own a large piece of farmland to be a part of the local food community."
By Tina Wright
For vegetable growers and fans of tomatoes, 2009 was the Year of No Tomatoes as the fungal disease late blight decimated the region's crop and spurred a race for a cure. Gardeners, farmer's markets, and CSAs were all bereft of the red fruit that practically defines summer. If they ever make a movie about "the fight against blight," it should be filmed right here in Ithaca. A Cornell tomato breeder would be one of the stars, and it could be filmed on location at the Cornell Organic Research Farm in Freeville, in its test plots of tomato plants.
Every spring, GreenStar sells seeds from High Mowing Organic Seeds, a certified-organic company in Vermont that's releasing the first truly blight-resistant tomato, Iron Lady, in 2013. Iron Lady tomato seeds may be tough to score this year if demand outstrips supply (there are none on GreenStar's High Mowing seed display rack at present), but in the pipeline are more tomato varieties that offer the same triple-resistance to early blight, late blight, and Septoria leaf spot.
Robin Ostfeld is a partner at Blue Heron Farm in Lodi, which supplies GreenStar with local organic tomatoes and tomato seedlings. This growing season, Ostfeld says, "I'm planning to trial Iron Lady and a new late-blight-etcetera-resistant cherry tomato from Johnny's Selected Seeds called Jasper. I'll be selling plants as well as seeing how they perform on the farm for production."
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New in Produce
|Citrus and Sun|
Winter citrus lovers, we've got great Member Deals going on organic lemons and grapefruit. Juice 'em up and enjoy!
It's certainly not Bermuda but it'll do. ... Welcome to February! With a daily temperature in the thirties and a whole hour and fourteen minutes of daylight added by the end, we embrace our steady thaw toward the forty-eight degrees of March and the unrelenting wet of April, waiting for and wanting that familiar glow of sun-emblazoned sky, conquering our cruel wintry gray master with the promise of sun. But let's stay focused (and cold)! Stick and Stone Farm have carrots galore and their patented root medley (which you should enjoy while you can) and Blue Heron Farm offers their gorgeous garlic, beautiful beets, powerful potatoes, and ravishing rutabagas. Finally, dear members: please make sure to enjoy member deals this month on powerful vitamin-C-packed grapefruit and wonderful tea, cleanse, or tonic accoutrements, lemons. Also, enjoy the best citrus in town with our beautiful blood oranges and perfect Pixie tangerines. Cheers.