The Future Of Little Farms

Many states like New Jersey still have small family owned farms dotting the state. It's hard for families to keep them up. What will this summer hold? Can they survive? Will people visit them?

Small farms are still vital. Many provide produce and even meat to groceries in their states. They also provide fresh fruit and veggies to locals in their area as well as visitors just wanting a day in the country. Many also offer extras such as homemade jams and jellies and fresh baked goods like doughnuts and loaf cakes along with fresh from the oven breads and cookies.  These are just starting to open but to what? They won't have the crowds of previous Springs and  summers. There has to be social distancing which mean fewer people inside and out along with less staff. Kids can't have their pictures taken with farm animals as many farms offer nor will families go strawberry picking, the season coming up soon. These two offerings are sure draws and provide a good portion of income. A farm could bring in more by offering essentials such as toilet paper and towels, if they can get their hands on those items. Some stands offer handmade perfumes and soaps from local artisans. There may be more cash coming in if the artisans created scented hand sanitizers and even decorative masks. Yet , it may not be enough to sustain.

Then there is the staff. It's one thing when family pitches in and they all help. Most farms, despite their diminutive acreage, do require outside help for planting and harvesting. Are owners willing to pay as much as grocery stores for help?  Picking is a great job. It's being out in the fresh air, usually alone  and away from people. Everyone is positioned ten to fifteen feet away from each other and the only time to wear a mask and gloves is when the baskets and containers are filled and have to be taken to the farm stand. However when Wal-mart is offering $11 an hour and Target is offering $12.34 an hour plus bonuses how is a farm going to compete when at the most owners may pay only $7 - 8 an hour and  that's without any bonuses or perks. Maintenance also comes into play. Buildings and equipment need to be updated. Luckily New York State had Senator Kristin Gillibrand on their side. She pushed for the CARES Act which has debt forgiveness up to $250,000 for farms with an income of $300,000. This allows them to operate through this Corona virus and well into the fall. This can even get New York State farmers supported into the winter , the slow time for farmers. Hopefully other states will have this  CARES Act too.

What will happen to those small farms that we love? Will they be open this summer? Will we be able to get fresh corn and tomatoes? Hopefully we will for this summer and for many more to come.

Emergency Fridge

This is the time when colds and viruses hit. it can be debilitating, especially when either one comes on strong. You can't get out of bed. You barely can head into the kitchen and cook. This is the time for emergency stock ups. Have your kitchen ready when you can;t go to the store.

Two of the most important items to have are bouillon cubes and soups. These are the easiest to heat up and the easiest to get down. Plus there's nothing like hot liquid to soothe a sore throat. Another plus about bouillon cubes is that they can be used as the base for many heartier soups you can make. Bouillons are light and make a good snack too besides being for lunch or dinner. Add a few Saltines if you're up to it.It makes the cup more substantial and you won't feel so hungry afterwards. Any kind of soup is a good addition to your emergency stock up. Campbell's newest addition, Well Yes! has a wide variety of choices (this is my go to soup now), from tomato basil to roasted chicken with wild rice. These have a lovely homemade taste that's just comforting. What goes with soup? Crackers, Have plenty of Saltines on hand. These are tasty with a cup or even lightly spread with butter or peanut butter.Bread is another must have.A plain slice of toast is always welcomed when you're just coming back from a decreased appetite. Stick with loaves. Baguettes and rolls will become stale too quickly,

Another must have when you're sick is apple sauce. The pectin in it helps alleviate diarrhea and the sugars gives the body an energy boost. Make sure you have cinnamon to add to it. Bananas are another fruit that should be on hand. It replaces potassium lost from vomiting and diarrhea along with helping to strengthening the stomach lining. It's also an easy snack for the kids too. What else should you buy in case you get sick? Rice. It also calms the stomach if you have the flu.It's also one of the easiest foods your family can cook up and it can be used as a side for many dishes like stew. You may also want to buy frozen foods such as pizza and French bread pizza. It's a simple cook, one that even your tweens and teens can do. You can also have easy to saute foods such as chicken breasts or flank steaks, along with such versatile veggies as tomatoes and peppers. These last can be  cut, diced, and sliced and added into a variety of different dishes. Since you'll be feeling dehydrated along with just having a dry throat , get your favorite juices along with cola. The last really does help with upset stomachs and can settle any disturbances It also is just good as a semi frozen slushie when your throat feels extra sore. Teas are a must too. Stock up on your favorite blends. You will be drinking a lot of cups of them.

Don't be stuck with an empty fridge when you're sick. Stock up beforehand on the basics that you and your family will need. That way you can stay in bed and nurse  a bad cold, flu or sore throat.

Bread Spread

Bread lovers should be in heaven today.The New York Times Dining section is entirely devoted to the staff of life.This is a great edition with drool worthy pictures and interesting stories about bread makers.All the greats from Pete Wells to David Tanis weigh in .There's even a tasty recipe for a sweet and savory butter to slather on the slice of your choice. One of the best articles of the issue is the one written by Dining regular Jeff Gordonier.He wrote about the return of true artesanal bread with bakers harking back to ancient methods of fermenting the dough first.There a big push also to return to grains that have almost been forgotten.Bakers such as Peter Endriss of Brooklyn"s Runner And Stone is influenced by his German roots where bread has a deep brownish black hue and rye flour is liberally used.His almond croissant is not a golden sticky bar but a crescent that is gnarled and mahogany in color.Another bread maker,the Finnish Simo Kuusisto of nearby Nordic Bakery creates a dark chewy rye, the kind of loaf he grew up on.There is definitely a movement that these men are a part of ,that is to go back to an era when bread wasn't a cookie cutter loaf with a spongey middle and an embarrassing, mushy crust.Spelt and kamut along with stone ground whole-wheat .The one country not into this are the Japanese who make a delicious sounding milk bread that begins with a flour and whole milk starter.The results are perfectly square loaves with buttery golden crusts.There is even a pictorial featuring the best breads of New York City. The bread issue also includes recipes(including the Japanese milk bread one above)There is a recipe from San Francisco's famed Tartine Bakery.Baker Chad Robertson creates a chewy, crusty loaf .The key is how its kneaded with the dough being folded into a kind of envelope .Of course there is the untraditional addition of rice flour to the recipe mostly as the layer that will be for the crust. Florence Fabricant also contributes her recipe ,an earthy walnut and whole wheat one, sweetened with maple syrup.Any of these would work well with the aforementioned savory butter.This is from Melissa Clark in the Restaurant Takeaway column, It involves adding chicken fat to butter along with a tablespoon of maple syrup.Bay leaf is also added for zing .Ms. Clark also contributes a spaghetti recipe made with bread crumbs, egg yolks and anchovies.She heartily recommends making your own crumbs, using the heels of stale Italian and French loaves.The bread crumbs are good for other recipes too, from stuffed mushrooms to coating veggies for frying.She also has another article about homemade English muffins.This is a must save although the recipe is labor intensive.David Tanis of A City Kitchen gives us his recipe for the perfect slice of toasted bread.The best one is one made from a baguette. he takes a slice and rubs olive oil and garlic,Spanish style on both sides.He also recommends rubbing a fresh sliced tomato too for a tangier taste.Imagine this with a salad Nicoise or a fragrant bouillabaisse. The brewed issue is definitely a must save.It has some of the best recipes from actual loaves to bread centric ones.Try them for a change from the ordinary store bought ones.