By Becky LeFevre

 There are many unknowns about flu season, but the Center for Disease Control estimates that flu season takes place between October and April and often peaks in January.  The bad news it, it’s October and it seems like it’s starting to “go around”. Whether it’s the flu already or just a common cold, we all need to take the necessary steps to stay well.  One of the best ways to stay healthy this season is to strengthen your immune system through a healthy diet. 

I spoke with Dr. Duane Scarborough (who has a Chiropractic and Wellness practice on Batavia-Elba Town Line Rd) about what we should be eating to help our bodies fight off sickness, or to help us recover more quickly from the colds we get.  The good new is, the foods our bodies need most are available locally and are in season.  Dr. Scarborough recommends cruciferous vegetables: broccoli, cabbage, kale, and brussels sprouts.  These veggies are high in vitamin C, contain soluble fiber, and are proven to have anti-cancer properties.  Garlic also tops the list; it fights off bacteria, viruses, and fungus.  Dr. Scarborough also mentioned that tomatoes are high in Vitamin C. A few minutes online at www.mealographer.com informed me that by eating a cup of chopped tomatoes or a whole, average sized fresh tomato I would consume approximately 30-40 percent of the recommended daily value of Vitamin C. 

For some people, eating a bowl of brussels sprouts might seems as painful as a few days in bed with the flu.  For those of you who historically hate the sprouts, please try some fresh brussels sprouts from a local farm. They are poles removed from the frozen, mushy little cabbages you were forced to eat as a kid. Sauté them up with some butter and salt and they taste great.  You can also add chopped cabbage or kale to your favorite soup or salad. Try these recipes using some of the foods Dr. Scarborough recommends, all the veggies are available at the Genesee Country Farmers Market.

Cherry Tomato Crisp
Ingredients:
· 1 1/2 pounds (about 5 cups) cherry tomatoes
· 2 slices french bread
· 1/4 cup grated Parmesan cheese
· 2 tablespoons fresh parsley leaves
· 1 tablespoon olive oil
· 1 chopped garlic clove
· Coarse salt and ground pepper
1. Preheat oven to 400 degrees. In a food processor, combine bread, Parmesan cheese, parsley leaves, olive oil, and garlic; season with coarse salt and ground pepper. Pulse until bread is very coarsely chopped, 4 to 6 times.
2. In an 8-inch square baking dish, arrange cherry tomatoes in a single layer; sprinkle with crumb mixture. Bake until crust is browned and tomatoes are tender, 20 to 25 minutes.

Roasted Garlic  (from epicurious.com)
Ingredients:
1 lg. Head of garlic
¼ c olive oil
Preheat oven to 350°F. Cut top 1/4 inch off heads of garlic to expose cloves. Place garlic in small baking dish. Add oil and sprinkle with salt and pepper; toss to coat. Turn garlic cut side up. Cover tightly with aluminum foil. Bake until garlic skins are golden brown and cloves are tender, about 55 minutes. Cool. Squeeze garlic cloves from skins.
Eat roasted garlic spread on crackers, or mix it into some homemade mashed potatoes.

By Becky LeFevre

As a child, I spent most of my days at home with my grandma and grandpa while my mom was at work.  My grandma practically lived in the kitchen.  She was a great cook and made absolutely delicious pies.  I watched her diligently and over time learned how to add just the right amount of water to make the dough flaky but not tough, how to flute the edges of apple pie or make a lattice top for a cherry pie.  I learned that sometimes you have to adjust the amount of sugar depending on the sweetness of the fruit.  I can bake a great pie.  But, I also learned that great pie takes a lot of time, and time is in short supply. I’ll bake a pie for Thanksgiving and Christmas, maybe a birthday or once when the sour cherries are in season, but for the rest of the year I settle for creative alternatives. 

The following recipes are the absolute simplest pie-alternatives you can find.  Not only are they thrown together in less than 5 minutes, they look and taste fabulous and are nutritious.  If you want a pie but don’t have time, try this:

First, get some of your favorite fruits. I have peaches from Partyka farm and 20oz apples from Chryst farm, both from the Genesee Country Farmers Market.
Then, turn on your oven to 350
For Peaches, cut peaches in half and remove pit. Place facing up (skin down) on a baking sheet (you can cut a thin slice off the back of the fruit so it sits up straight on the baking sheet).  Top with either:
· a pad of butter and teaspoon of light brown sugar  OR
· drizzle on some honey with a few sprigs of fresh lavender, or lemon zest
· for extra excitement, add a some fresh berries or plums to the peaches when they are halfway done. Don’t add berries in the beginning or they will get mushy.
Bake for a half hour (while you are eating dinner). Serve with a scoop of vanilla ice cream or fresh whipped cream.
For Apples, remove the core from apple (try to keep the bottom of the apple intact).  If your apple is quite large or you don’t have patience with the core removal, cut it in half and remove the core that way.
 Fill the apple with a pad of butter and approximately a teaspoon of light brown sugar, depending on the size of apple.  Sprinkle on some cinnamon or insert a stick of cinnamon. You can also add some raisins and pecans. Bake on 350 for a half hour or till tender. Serve will a scoop of vanilla ice cream. 

Tonight I’m roasting a chicken for dinner, with potatoes, onions and beans from the market. I’m going to slip 2 huge sugar-butter stuffed apples into the oven when the chicken is done, and voilà…dessert!

Relative to our discussions recently about dairy farms is this chart showing the decline in food-dollar share going to farmers since 1950.

As Daily Yonder points out, some of the decline is due to the increase the amount of money people now spend eating out rather than at home. While eating out doesn't mean farmers make less, per se, it does mean the overall amount of dollars spent on food has increased, with a good portion going to the mark-up of restaurants.  (Sadly for social capital, much of the increase has gone to fast-food chains, where people are generally less social than in the corner diner.)

Now, there has been some relief for consumers recently, with grocery prices dropping as much as 25 percent on some items, but that doesn't necessarily spell relief for farmers.

There are numerous problems facing farmers, from the rise of conglomerate buyers (decreased competition) to price discovery structures that may not fit with modern technology and communication.

Still, this chart backs up something Steve Hawley told me two days ago: Farmers he knows are getting the same price for their products that he got when he was a hog- and cash-crop farmer 30 years ago.

Meanwhile, all of the costs associated with running a farm has continued to go up, from labor to fuel and fertilizer and insurance.

Farmers are in a tough spot and now we have China threatening a trade war over chickens and tires.

A lot of these problems seem inter-related, from high government spending driving up taxes, to the purpose of anti-trust law being turned from its original intent, which was to ensure small-business competition. The law has morphed into ensuring that consumers get the cheapest price at Wal-Mart, thus fueling the rise of conglomerates and pushing U.S. jobs overseas in search of super-cheap labor.

This isn't a problem the government can necessarily fix for us. Consumers need to be smarter about how they flex their purchasing power, spending more money with locally owned businesses and avoiding big-box conglomerate retailers as much as possible.

Especially, buy locally produced food as much as possible.

New York's apple growers have won approval to provide cleaned, sliced and bagged apples to area schools.

The USDA has eased restrictions on what "processed food" means for the purpose of distributing locally grown agriculture products to local school children.

Sen. Kirsten Gillibrand, in a press release this morning, said she lobbied the USDA for the change.

“We have to let our farmers do what they do best, and that’s deliver fresh fruits and vegetable to local communities,” said Senator Gillibrand.  “New York farmers produce some of the highest quality, fresh produce in the country. The Farm Bill was supposed to make it easier for farmers to sell produce directly to New York schools, and this USDA ruling will finally ensure that our students will have healthy New York produce and our farmers can earn the extra income that comes from providing value-added products such as pre-cut apples. During difficult economic times, we need this new market to create jobs.”

Full press release after the jump: