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Article Courtesy of Erin Holliman, Food Safety Specialist, Produce Food Safety Services (PFSS), Georgia Fruit and Vegetable Growers Association. TFVA thought this information valuable to our membership.
With all the rain and flooding lately, east coast growers need to address some pretty scary issues that may be going on in their fields.
If any flooding has occurred on your produce fields, immediate action needs to take place. Wells and other irrigation sources may be subject to runoff from other areas which could be flourishing with E. coli and other possible pathogens likely for contamination. Testing or retesting of your water sources could prevent any issues with water quality of irrigation and/or spray fill up stations. Water quality is a very important part of Food Safety on your farm and should be addressed if a risk is detected.
Flooded field areas near cemeteries, landfills, nuclear sites, and other high risk areas should be addressed with a risk assessment. If you as a grower feel that the risk is high, you may need to consider other options for your produce. Adding a product testing schedule for heavy metals and pathogens may be helpful to reduce the risk of shipping adulterated product.
Although it is a definite cut in profits, flooded areas should not be harvested unless further steps to reduce pathogens are in place at the packing level. A few extra dollars is NOT worth the chance of potentially making a consumer sick or worse, killing them! It is up to the Farmer to be responsible with the flooded produce fields.
Packers and shippers that receive produce from potentially flooded areas should make sure the farmers they are buying from know the risks involved with contaminated product and are not harvesting those areas.
Thunder Road Wine Trail follows the original Thunder Road, from Knoxville Tennessee to the beautiful Watauga Lake region near the North Carolina border, ending at Copperhead Road. Discover our award-winning Tennessee wines as you explore all that is in between!
You’ll traverse sections of the route Kentucky moonshiners took from Cumberland Gap to markets in Knoxville and beyond. Visit all six wineries on The Trail and you will travel on the original Thunder Road and the original Copperhead Road and be deep in the heart of Appalachia. ~courtesy Thunder Road Wine Trail.
Kick-‐off events for Thunder Road Wine Trail will be held at each winery in October. There is no admission charge and free wine tastings will be offered at each event. Find out about each event, date, time and winery!
We at Little Creek Produce have a new bean this year. For all you husbands out there who are tired of stringing beans and could be fishing are going to love these beans! They have no strings and are easy to break and your will love that they are tender and delicious! Please come by our stand on the Gainesboro Grade and make your hubby and kids happy. We also have squash, onions, beets, and cukes. Sorry, but no tomatoes yet. Please come and Support your local producer! You know where your food is coming from and we are working hard to bring the best quality possible!
The Oak Grove Family Farm offers a variety of spring and summer produce fresh picked as well as locally grown tomatoes. Find their produce at the Gallatin Chiropractic Clinic and the Tennessee Farmers Co-op on the weekends. Make sure to stop by East Nashville’s Farmers Market at Shelby Park on Wednesday from 3:30pm – 7:00pm
Beet Leaf Tapanade
Story, photo and recipe courtesy of Green Door Gourmet
A fabulous way to utilize somewhat chewy and often discarded beetroot leaves, this recipe substitutes some of the olives with beet leaves as the main ingredient. Tapenade is a condiment with Mediterranean roots going back to early Roman times, Greece and the South of France where it is attributed to the cuisine of Provence and used as a spread on baguette as hors d’oeuvre or as a spread on sandwiches. I prefer to use Kalamata olives, but also try variations with green or black varieties.
6 ounces Beet leaves (1 large bunch), washed & dried
3 ounces Shallot (about 1 large), peeled & chopped
6 ounces Kalamata Olives, pitted
3 Tablespoons Capers, drained of brine & lightly rinsed
¼ Cup Extra Virgin Olive Oil
2 Tablespoons Lemon Juice
3 ounces roasted Red Pepper, diced
Pull the leaves off the fibrous stems, roughly chop and place in a food processor with shallot, olive, capers, oil & juice. Pulse to combine, scrape down the sides with a spatula, and pulse until well mixed but there is still some texture that you can make out pieces of caper and olive. Transfer into a bowl and use spatula to fold in diced roasted red pepper. Serve as a condiment, with cheese or tapas- style foods, or as a topping for oily fish such as Salmon, Cod or Sea Bass.