Mapping good food across U.S.

AgDevONLINE had collected maps and databases detailing the food system infrastructure across the country, including those showing food policy council locations, watersheds, farms and CSAs (community-supported agriculture efforts), farm to school programs, farmers’ markets, and mobile meat processing units.

Corraling free mulch for gardening

Sustainable Princeton and the Princeton Environmental Commission are seeking 50 households in the Township and Borough to volunteer for a demonstration leaf corral project. Each household will receive free materials and instructions for installing a backyard leaf corral. The sides of the corral are typically 5′- 8′ in length and leaves are piled to a height of 3′ within the enclosure.  Leaf compost from the corral can be used as mulch or as a soil supplement for your gardens. Keeping leaves off the street improves safety and drainage along our roads, saves public money spent on collecting and disposing of leaves, and saves you time and effort in bagging leaves. To sign up, visit the Sustainable Princeton website. – Diane Landis

Filmmaker captures pupils’ interview of chef

Chloe Koehler and Ruth Schultz, both 5th graders at Community Park Elementary School, were filmed by documentary filmmaker Jerry Tully as they interviewed chef Alex Levine about the beet soup he plans to serve at their school for the next Garden State on Your Plate tasting.

Chef Alex invited the students to watch him make the soup in the kitchens of Whole Earth Center, which specializes in organic and locally available produce in season. The beets were grown by Matt Conver, of Cherry Grove Organic Farm in Lawrenceville. Here's his recipe:

Chilled Beet and Orange Soup
Makes 2 quarts, or 8 cups

INGREDIENTS
1 tablespoon vegetable oil (soy, corn, sunflower, canola or other neutral-flavored oil)
1 cup diced yellow onions
Pinch of salt
1/2-inch piece ginger, peeled and minced
5 cups diced raw beets
1 cup diced carrots
1 quart water
1/2 teaspoon salt
1/4 teaspoon black pepper
1 Tbsp. miso (fermented soybean paste, optional; add 1/2 teaspoon of salt, as substitute)
2 cups freshly squeezed orange juice

1. In a heavy bottomed saucepan, heat the oil and sauté onions and ginger with a pinch of salt until the onions are soft and translucent.
2. Add carrots, beets, water, salt, and pepper. Bring to boil and allow to simmer, covered, until the vegetables are very, very tender.
3. Allow to cool for about 30 minutes, stir in miso (or additional salt to taste), and purée the soup, using immersion blender, standard blender or food processor. If using a regular blender, strain and reserve the liquid, then purée the vegetables in the blender with only as much liquid as is necessary to get the job done.  Then return any extra liquid to the soup.
4. When soup is cooled to room temperature, stir in orange juice. Chill before serving.