A Basket-A-Month keeps state food project healthy
Posted on Wednesday, July 23, 2008
On a sweltering afternoon, soon after I arrived at the Basket-A-Month (or BAM ) Community Supported Agriculture Program pickup site in Little Rock, I was invited to cool down by a refrigerated truck and enjoy a hunk of delicious, cold watermelon.
This treat, which I quickly devoured, didn’t come from California or Georgia, but from Hardin Farms in Grady.
BAM is a for-profit program that offers members the opportunity to buy a basket of fresh, local products monthly and benefits Arkansas farmers. Jody Hardin, previously of Hardin’s River Mercantile in Little Rock’s River Market, is a farmer himself and the founder of BAM, now in its third year. Hardin is in alliance with about 40 area farmers who participate in the program.
Each customer who subscribes to the BAM “Whole Farm Subscription” will pick up a basket filled to the brim with Arkansas products. In the basket will be seasonal fruits and vegetables, as well as a meat product. A “Vegetarian Option” subscription is available in which the meat will be replaced with another product of the same value. Whole milk is also provided monthly. The basket could include nuts and specialty items such as locally made salsas, jellies, bread, pasta, etc.
Each subscription, regular or vegetarian, costs $ 60 per month, but members are required to pay in three-month increments, so the first payment is $ 180. Although Hardin cannot predict exactly what will be in the baskets, each three-month period will typically see the same seasonal products. Baskets are available for pickup three consecutive days each month at locations listed below.
This month’s basket included a variety of products from farms around the state, such as Lone Pine organic basmati rice, Natural State Meat Co. bacon (substituted with Esau and Hardin Farms watermelon for vegetarians ), Matthew Farms sweet potatoes, Hardin Farms purple-hull peas, Arkansas Natural Produce eggplants and spring mix, Cedar Rock Acres leeks, and fresh basil from Alan Leveritt paired with Kornegay Farm tomatoes.
Hardin says that he adds a few surprises to the baskets. This month it included fresh corn and cantaloupe from Hardin Farms and Round Mountain Orchard peaches picked only a few hours earlier.
The program also provided three types of Honeysuckle Lane raw milk cheeses — colby, cheddar and jalapeno, as well as antibiotic- and hormone-free whole milk provided by Seven Doves Creamery.
Megan Eves, a BAM member, says that her children really like the milk and “it’s a lot better than the kind from the grocery store.” Indeed, the milk proves to be a favorite. Another favorite is the Turney eggs from grass-fed chickens, Hardin says. There are not enough eggs to provide to all the members, so each month Hardin rotates which market gets the eggs.
About 300 families are members of the program, many of whom try to eat local food as much as possible. “I have my own garden, but I can’t grow everything,” says member Sarah Smith, so she turns to BAM for “local, delicious food.” BAM member Debbie Milam, a fan of the berries and melons, says she finds comfort “in the ability to purchase local food from someone who knows the farmers.” The program has attracted some “serious foodies,” Hardin says. Lee Richardson, executive chef of Ashley’s at the Capital Hotel, has been familiar with the program for a while. Richardson says that he “missed the boat” when he first arrived in Little Rock in 2006, but his wife recently signed up for BAM.
“I have been blown away by the energy with which [Hardin’s ] program is growing,” he says. In fact, Richardson has actually had a problem with BAM beating him to some of the produce he would like to buy for the hotel. “While this was a little frustrating at first, it proves demand, and demand is critical to what I think is the biggest obstacle to our ability to eat locally and sustainably: distribution,” he says.
BAM baskets are assembled at Hardin’s farm and delivered monthly to all three farmers markets in the area. Volunteers assemble the baskets as well as assist Hardin on each pickup day. The volunteers, like the members, have a particular interest in the community and the support of local farmers.
Rebecca Rainwater, 14, whose parents are members, is a summer intern for BAM. “I have fun doing this,” Rebecca says.
Member and volunteer Sydney Rephan, a dietitian at University of Arkansas for Medical Sciences, is enthusiastic about the program and the fresh food that she receives every month. She also recognizes the environmental advantages of the program. Because the farming is local, it takes less fuel to deliver the food. “I don’t have to worry about pollution,” Rephan says.
Hardin’s daughter, Sara, 11, was also helping out this month, along with friend Tayl’r Wood, also 11. The girls were volunteering in exchange for a trip to Florida later in the summer, but seemed to be having fun as they handed over baskets and munched on fragrant Arkansas peaches.
On this delivery day as the weather cooled slightly, more members began to arrive. They anxiously lined up to get their baskets, see what surprises were inside, and perhaps think about how to use some of the products for dinner.
Basket-A-Month monthly pickup sites and times are: Unitarian Universalist Church parking lot, 1818 Reservoir Road, 2-6 p.m. Thursdays. Pulaski Heights Presbyterian Church parking lot, Walnut Street and Woodlawn Drive in Hillcrest, 2-6: 30 p.m. Fridays. Certified Arkansas Farmers Market, 400 Main St., North Little Rock, 7: 30-10 a.m. Saturdays.
You can sign up for the BAM program, look for recipes and find other Community Supported Agriculture information at www. arkansasfood. net or write to Jody Hardin, Foodshed Farm, P. O. Box 76, Grady, Ark. 71644. The following is a recipe included in BAM’s July newsletter.
Best-Ever Green Beans Amandine With Leek Chips Leeks: 4 medium leeks 2 tablespoons extra-virgin olive oil Salt Freshly ground black pepper Green beans: 2 tablespoons extra-virgin olive oil 1 tablespoon PLUS 1 teaspoon unsalted butter 1 1 / 2 cups sliced (skin-on ) almonds 2 cloves minced or crushed garlic (about 2 teaspoons ) 2 1 / 2 to 3 pounds green beans 1 / 2 teaspoon salt To make the leeks: Heat oven to 250 degrees. Line 2 large baking sheets with aluminum foil and lightly coat with nonstick cooking oil spray. Fill a large bowl with cold water and place a large colander in the sink. Remove and discard the darker leek leaves. Trim and discard 1 / 4-inch from root ends. Cut leeks crosswise into 1 / 4-inch slices. Separate slices into rings, drop them into bowl of water, and then swish around vigorously to remove sand and grit. Transfer rings into colander as you work.
When all leeks are clean, pat dry and spread evenly on foil-lined baking sheets. Drizzle with oil and toss to coat evenly. Bake, stirring occasionally, for 30 to 60 minutes or until rings are golden brown and crisp (Note: Because rings are different sizes, some with be done sooner than others. Some may take as long as 1 hour and 20 minutes. )
As they are finished, transfer to a large plate and season with salt and pepper to taste. Cover and store at room temperature until ready to use.
To make the green beans: Place a large colander in sink. Bring a large pot of unsalted water to boil over high heat.
Meanwhile, place a large, deep skillet over medium heat for 1 minute and add oil and butter. When butter has melted, reduce heat to low and add almonds. Cook, stirring often, for 6 to 8 minutes or until almonds give off a toasty aroma. Add garlic and cook 1 to 2 minutes, stirring. Remove from heat and set aside.
When water comes to a boil, add green beans. Return to a full boil, turn off heat and cover pot. Let beans sit for 4 to 5 minutes until they turn bright green and are slightly tender but still crisp. Drain.
Return skillet with almonds and garlic to stove over mediumlow heat. Add drained green beans. Use tongs to turn them so beans are evenly coated. (At this point, the beans may be cooled to room temperature, covered and refrigerated for 1 day. ) Before serving, sprinkle with salt. Transfer to a serving dish and top with leek chips. Serve warm or at room temperature.
Makes 8 to 10 servings.
Tip: Leek chips can be made up to 1 week ahead. Store in an airtight container at room temperature. Beans can be cooked and tossed in almond-garlic mixture 1 day ahead. Cover tightly and refrigerate. Reheat in a large skillet over low heat and top with leek chips just before serving.
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