Look for the release of the fifth annual Southern Wisconsin 
Farm Fresh Atlas just in time for Earth Day on April 22nd. 

Continuing to grow each year, this year's atlas includes over 125 farms, farmers’ markets and food-related businesses that all pledge to protect our land and water resources, treat animals with care and respect, and provide safe working conditions for their employees.   

The growing interest in the atlas makes it clear that more and more people are eager to find sources of great-tasting, nutritious food grown close to home.  
  
Beginning April 22nd, pick up an atlas at the Saturday Dane County Farmers’ Market information booth, at other farmers’ markets, public libraries, food co-ops, restaurants, coffee shops, and area businesses.  A listing of pick-up sites and an on-line version of the atlas will be posted soon at www.reapfoodgroup.org.

[Notice we've added "Southern Wisconsin" to our atlas name this year. That's because the Farm Fresh Atlas concept will now be produced in five regions around the state!  We are thrilled to have helped other regional organizations adopt this model to support sustainable farms in Wisconsin.]

Please contact us at info@reapfoodgroup.org
if you...

1.  Know of a potential outlet for the Southern WI Farm Fresh Atlas. 

2. Would like to help distribute or want to order copies of the atlas.

3. Would like information about listing in next year's edition.

The Southern Wisconsin Farm Fresh Atlas is a collaborative project of:

REAP Food Group
UW Center for Integrated Agricultural Systems
Dane County Farmers’ Market
Friends of the Dane County Farmers’ Market

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Wisconsin Homegrown Lunch Promoting Farm Fresh Snacks and Policies in Schools

We applaud the efforts of the teachers at Lincoln for encouraging the kids to try new foods, and the staff at the Willy Street Co-op off-site kitchen for helping work through the processing and distribution issues.  We also thank the Attic Angel Association for their financial support of this worthwhile pilot.  We plan to expand the weekly snack program to two new Madison elementary schools in the coming year.

And speaking of snacks...  
Wisconsin is one of six states recently selected to join the successful USDA Fruit and Vegetable Program this year. Twenty-five schools around the state will use grant funds (over one million dollars in total) to purchase fresh fruits and vegetables for school snacks.   

On Tuesday, March 21, Wisconsin Homegrown Lunch, along with the UW Extension Nutrition Education Program, helped kick off the new USDA Fruit and Vegetable snack program at Sherman Middle School in Madison, one of the 25 Wisconsin schools to receive the funding.  

WI Homegrown Lunch will be working with Sherman Middle School and with the other 24 participating schools around the state to encourage sourcing from local farms. 

Additionally we will be working with teachers to simultaneously enhance their food and nutrition curriculum and provide students with hands-on (and mouths-on) experiences with fresh local food. To learn more about the Wisconsin’s Fresh Fruit and Vegetable Program visit http://www.dpi.state.wi.us/fns/ffvp.html

"Linking the Land with the Lunchroom"

A Food Policy for Madison Metropolitan School District
 
Wisconsin Homegrown Lunch has been working for the past 3 years to influence the amount of fresh local foods served in Madison's school lunches.  In that time, we have also spent hundreds of hours in classrooms bringing fresh healthy veggies and food system lessons to students.

The Madison Metropolitan School District (MMSD) is in the process of creating a Food Policy for the district.  When crafted well, food policies can provide a wonderful opportunity for schools to systematically assess and improve the food, health and learning environments for our children. 

The draft food policy for Madison suggests many important steps to limiting the large amounts of soda, candy, and other "junk foods" now available to students in school.  It does not, however, commit to offering children more fresh healthy fruits and vegetables and whole grains in the meal program.  

You can view the draft district policy at http://www.madison.k12.wi.us/topics/food/

The district is seeking input through a questionnaire on that site.  We encourage you to add your voice to the discussion.  Respond to the questionnaire.  Answer the questions they are NOT asking.  Let the school board know you want to see meaningful changes in the way are children are fed in school.  

[Click here] to read policy recommendations which WHL staff recently sent to district administrators and school board members. 

We'll be adding information to our site with specific talking points addressing the questions in the questionnaire, as well as information about upcoming board meetings where the policy may be discussed.  A strong showing of community support for policies that truly effect the health of our kids is critical if food service is to make any significant changes!

Food for Thought will feature Anna Lappé and Mollie Katzen

Save the date!  
September 16th will mark REAP's  8th annual Food for Thought Festival.  

Anna Lappé

This year we are thrilled to welcome two extraordinary women who are committed to changing the way Americans think about cooking.  

Anna Lappé will be coming as this year's Food for Thought guest speaker, 

and Mollie Katzen has agree join us as our guest chef.  

      Mollie Katzen

We're just getting underway in planning for what is sure to be one of our best festivals ever!  If you're interested in volunteering on a planning committee contact Miriam at info@reapfoodgroup.org.  It takes an enormous amount of organizational and creative energy to make Food for Thought happen.  We'll find just the right job that matches your talents.

Keep checking the website (www.reapfoodgroup.org) for festival updates and announcements. 

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Peruvian Dinner as Benefit for REAP

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Sheep's Milk Cheese Gnocchi with Hickory Nuts, Garlic and Sage Butter Sauce

by Brian Garthwaite, Madison
First prize winner in the "Endless Pasta-bilities" category,
Food for Thought Recipe Contest 2005

"This was something I came up with when I was looking to make fresh pasta for dinner, but didn't have the time to make a batch.  I had originally used fresh ricotta, but switched to the brebis when there wasn't any ricotta at the farmers' market one day.  The brebis has more flavor, but you can use ricotta or probably a good goat's milk chevre.  Whole wheat flour also works (instead of white), though it's tougher to knead and makes a more fragile dumpling.

A simple butter sauce shows off the gnocci, but thery're also great with a rich tomato sauce, in soups, as a side dish for rich meats, etc.  Because they're so simple, they also work well for mixing in herbs and spices to match the dish they're accompanying."

Gnocchi:
1/2 cup fresh sheep's milk brebis cheese
1 egg
1 tablespoon grated Parmesan
pinch of freshly grated nutmeg
pinch of salt
1 cup white or whole wheat flour (or use a combination)

Sauce:
1 tablespoons butter
1/3 cup hickory nuts
1 clove garlic, minced
small handful fresh sage, sliced into very fine ribbons
freshly grated Parmesan
freshly grated black pepper. 

To make the gnocchi:  Bring a large pot of salted water to boil.  Meanwhile, mix brebis, egg, Parmesan, nutmeg and salt in a small bowl until smooth.  Stir in the flour and mix until combined.  Turn mixture out onto a floured surface and knead the mixture until it comes together and there are no more loose pockets of flour.  Use your hands to roll out the dough into a series of long skinny "ropes" that are 1/2 to 3/4 inches in diameter.  They should still be fragile enough to break apart at points.  Cut into 1-inch lengths.  Then using the back of a fork, flick each piece along the tines and make a divot in the back of each with our thumb.  

Cook the gnocchi in the boiling water until they float to the top.  Give them another 30 seconds then drain.  (You can also freeze the uncooked gnocchi on a baking sheet--far enough apart so they don't touch--then store the frozen gnocchi in a freezer bag.  They can be added directly to boiling water from the freezer.)

To make the sauce:  Melt the butter in a large saute pan over medium-high heat.  When it stops bubbling, add the chickory nuts and garlic and cook about 1 minute.  Add the gnocchi and allow it to get a little crispy and brown on both sides.  Shortly before it's done, sprinkle sage over the top.  Serve immediately with freshly grated Parmesan and black pepper.  Makes 2 servings. 

Copyright 2004 Reap Food Group