Banana Update

Greetings, and welcome to another busy week!  We hope you’ll stop by Pathfinder Produce at the Village Commons this Thursday from noon to 5 p.m. to get the freshest produce around.  We now have a wonderful selection of Pathfinder’s hoop house produce – fresh greens, herbs, onions, tomatoes, and more.  It just doesn’t get any fresher!

We are rounding out summer at the Village with the final two concerts of another memorable music season at the Pavilion, August 24 & 31 at 7 p.m.  Come and enjoy these last few summer flings that will feature the music of Atomic Rewind, a new band to our concert series, and Dirt Road Express, one of our very favorite country bands.

Our thanks go to our Summer Concert series partners at the Chenango County Arts Council. The Summer Concert Series is a Decentralization Program.  These programs are made possible with public funds from the New York State Council on the Arts, which is administered by the Chenango County Council of the Arts, with support from Governor Andrew Cuomo and the New York State Legislature.  The series is also made possible with funds from private donors, Stewart’s Shops Holiday Match Program, and WGY’s Christmas Wish.

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Lately, I’ve been trying to eat more bananas to get a healthy daily dose of beneficial dietary fiber and minerals. But while listening to my local NPR station recently, I heard some disturbing news on Science Friday about this tasty tropical treat that is the world’s fourth most valuable crop.

It seems there is a fungus, Fusarium or Panama Disease, that is now attacking the world’s crop, and it has migrated from Asian plantations to those in Africa, Australia, South- and Central America. While this may not be cataclysmic and quarantine measures are being taken, the fungus is insidious. It is transferred easily and there are no known treatments to kill the fungus which chokes the plants’ vascular systems. Spores can live in the soil of infected farms for decades.

This is not the first time that the banana crop has been decimated by Fusarium: In the 1950s, banana producers exclusively shipped one type, the Gros Michel (Big Mike) banana, to U.S. and European markets. Another strain of the fungus, the TR1, effectively eradicated that crop. Growers then switched over to the more resistant Cavendish banana, which is what most of us now think of when we say “banana.”  You can learn more about the remarkable history of bananas through a National Geographic video at this link.)

The new strain of the fungus, TR4, attacks the Cavendish and most other varieties; its dangers were known as far back as 1985 when it showed up in Southeastern Asia. Horticulturalists in Central America are now trying to develop resistant strains and use genetic modifications to beat back the infection. But it’s an uphill task, and the industry has been slow to act.

Author Dan Koeppel writes in his 2008 op-ed piece, “In recent years, American consumers have begun seeing the benefits — to health, to the economy, and to the environment — of buying foods that are grown close to our homes. Getting used to life without bananas will take some adjustment…. But bananas have always been an emblem of a long-distance food chain. Perhaps it’s time we recognize bananas for what they are: an exotic fruit that, someday soon, may slip beyond our reach.”

I really hope it won’t come to that, but I also hope that agribusinesses take this lesson about monocultures and bananas to heart for all farm products.

Until next time, celebrate bio-diversity and “go local.”

Lori 

Delicious August!

Hello and welcome to another busy week! School students are transitioning to fall sports meetings and practices, and college students are heading to the halls of higher learning for their next big adventure. With so much activity, isn’t it handy to have a fresh and affordable produce market right next door? Stop by this Thursday at the Village Commons for Pathfinder Produce from noon to 5 p.m. – our friendly staff is looking forward to serving you!

On the calendar this week, we have our friends from NYCM and Empire Toyota teaming up to host the second annual CRUISE-IN on Thursday, August 15, from 5:30 to 7 p.m. All are welcome to enjoy this free event featuring great classic cars and the #18 Busch NASCAR show car, courtesy of Joe Gibbs Racing. It’s a fun night out for the entire family!

This is indeed a busy month when it comes to harvesting and enjoying fresh produce. Below, my colleague Martha Spiegel talks about her seasonal favorites.

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August is a fantastic month for produce! So much is in season and readily available. We stopped by a farm stand this weekend and found cantaloupes as big as basketballs! They were so sweet and delicious and made our car smell really nice on the way home too.

Some of my other favorite fruits that are plentiful right now are peaches, plums, and nectarines. Peaches are great on the grill, but mostly I tend to eat them right away, juice dripping down my chin and fingers. Being a proud Jersey girl, I also can’t get enough blueberries. (Hammonton, NJ, is the blueberry capital of the world!) They are the perfect size for snacking, and of course amazing in pancakes and muffins.

As far as vegetables go, I love salads with fresh lettuce and carrots, and maybe some chopped zucchini. We grill a lot of zucchini and summer squash—just throw it on the grill and brush with a bit of olive oil and balsamic vinegar. Quick and easy!

But my very favorite summer veggie is corn-on-the-cob, another NJ staple! There are a lot of cooking methods for corn, more than I ever imagined. When the corn is fresh and sweet, I don’t even add butter or salt. We eat these deliciously sweet ears at least once a week when it’s at its peak season.

Enjoy the amazing flavors of August!

Martha (and Lori)

Mighty Mushrooms

It’s the height of summer, with county fairs, parades, days at the lake, camps, and other seasonal fun.  With all this activity, isn’t it good to know that Pathfinder Produce is here, offering convenience, great prices, and the friendliest staff ever?  Come on down this Thursday, August 8, from noon to 5 p.m. for your produce needs and experience how our market is “rooted in community.”

Thanks to all who have signed up to donate and help with Tuesday’s American Red Cross blood drive. If you didn’t get to sign up, there are other area drives in our area; click here to make your appointment today.  It only takes a short time out of your day to make a big difference to a patient who needs a life-saving donation.

Looking ahead, we still have plenty of Saturday evening concerts at Pathfinder, and on Thursday, Aug. 15, the employees of NYCM Insurance will host their second annual Cruise-In at the Pavilion from 5:30 to 7 p.m.  We’re eager to see the #18 M&Ms car (Thank you Empire Toyota!) along with all the great restored classic and vintage vehicles our friends and neighbors will bring. 

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This past few weeks, my family has been enjoying delicious grilled mushrooms … I’m hooked!  Scientifically speaking, mushrooms are considered saprophytes, fungi that are neither animal nor plant. They are part of nature’s clean-up crew and metabolize non-living organic matter for the nutrients they need to grow. They produce filaments, have no leaves or roots, produce spores, and don’t perform photosynthesis as plants do.

Nutritionally, the USDA considers mushrooms to be vegetables because they offer many of the same nutritional attributes of vegetables. According to the National Library of Medicine National Institutes of Health, mushrooms are rich in dietary fiber and provide nutrients that are also found in produce, meats, and grains. They are a source of essential vitamins and minerals, including niacin, riboflavin, pantothenic acid, selenium, copper, potassium, vitamin D and calcium.

According to the Food Revolution blog, mushrooms have more antioxidants than some vegetables, plus are low-fat and low-carb to boot.  As you may recall from other blog posts, antioxidants are beneficial as they help fight a host of inflammatory diseases, including cancers, heart disease, autoimmune conditions, etc.

Mushrooms are also prebiotic, which means they nourish the good bacteria in your gut, and they balance the microbiome’s beneficial bacteria, such as Acidophilus and Bifidobacterium. Eating more mushrooms may help you lose weight and feel healthier: In one study, researchers substituted mushrooms and cut back on servings of meat. After one year, the subjects felt better, lost weight, lowered their blood pressure and cholesterol, and lessened their risk for diabetes.

All of this has me wanting to try other recipes featuring portobellos; below are some links to explore.

• Garlic Butter Portobello Mushrooms
• Grilled Portobello Mushrooms with Tomatoes & Mozzarella
• Stuffed Portobello Mushrooms

Although some people are experienced in harvesting wild mushrooms, it requires training and a thorough knowledge of different species to do this safely (DO NOT eat wild mushrooms if you are a novice).  It is, however, possible to safely grow edible mushrooms by following the instructions from Better Homes & Gardens.

Until next time, eat well and be well,

Lori

A Summer Treat ... Fish Tacos!

My goodness, this week has been busy!  Of course, we’re looking forward to seeing all our friends and neighbors at our next fresh Pathfinder Produce market, this Thursday, August 1, from noon to 5 p.m. We have some great items being harvested now from our Pathfinder Hoop Houses that will add more flavor and color to your family meals and snacks.

Also, we’re getting ready for our annual American Red Cross Blood Drive here at Pathfinder Village on Tuesday, August 6, from 10 a.m. to 3 p.m.  The need is constant, the gratification is instant … register today online to give if you are able!

As a kid, one of my favorite summer activities was to go fishing.  As an adult, I’ve always enjoyed most types of fresh fish, which can be a healthy change for dinner. Below, my colleague Sally Trosset shares a popular new take on fish … tacos! 

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Fish tacos have become all the rage in recent years and have become a summer specialty at our house. Loaded with fresh ingredients, fish tacos are a great go-to summer recipe for a quiet dinner at home or a party-sized meal for gatherings with friends.  The recipes are all so simple and all the components can be made ahead of time -- the fish can be grilled the last moment.

You can use salmon, or any white fish, like halibut, sea bass or tilapia; these are all readily available at grocery stores or specialty markets. Coupled with fresh vegetables and a side slaw, fish tacos can be a healthy and filling meal with not much cleanup.

So, who invented the fish taco?

Fish tacos originated in the coastal areas of Mexico. For thousands of years, locals fished from warm waters and wrapped their catches in stone-ground corn tortillas. The fish taco as we know it today originated in Baja, California. This version, which most of us envision when we think of fish tacos, is filled with fried or grilled fish, drizzled with spicy mayo, and topped with shredded lettuce, salsa and a squeeze of fresh lime. Some say fish tacos’ roots trace to Japanese fishermen who made their way to Baja in the 1950s and ’60s, drawn to the cold-water currents.

I’m not sure what took me so long to stray away from the traditional beef taco, but I am certainly glad I did, and surprisingly, my kids and husband like them too!

I found some great recipes at Eating Well. Coupled with classic Mexican spices, white fish has great flavor and fresh chopped cilantro ties the meal together.  The fish easily can be cooked on the grill or broiled in the oven; both options keep it healthy.

It’s also important to not go overboard on taco toppings.  Keep things simple with a fresh vegetable salsa and a light drizzle of Mexican crema. Finish off the meal with a nice side slaw and your meal is complete!    Using all fresh vegetables, your tacos will certainly be a treat!  

Until next time, savor the flavors!

Sally (and Lori)

Keeping Cool

Hello, and welcome to another busy and fun-filled week!  We hope that you’ll stop by our next delicious Pathfinder Produce market for all your fresh fruit and veggie needs … we’re open on Thursday, July 25, from noon to 5 p.m.  Our friendly staff is eager to assist you with your purchases, and we’ve got some ultra-fresh Pathfinder Hoop House produce for you to enjoy with your family.

The next few weeks will continue to be action-packed at the Village.  Our Camp Pathfinder continues through the end of summer, and our summer concerts at the Pavilion continue throughout August as well – Saturday nights at 7 p.m. (Don’t forget your chair, jacket, and dancin’ shoes).

Our annual American Cross Blood Drive is set for Tuesday, August 6; and we will host a special cruise-in event on Thursday, August 15 for the entire community, courtesy of the community-minded employees of NYCM Insurance.

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Keeping Cool

This past weekend was the National Baseball Hall of Fame’s Induction Weekend in Cooperstown, and it was among the largest held in terms of crowd-size. The heat and humidity in our area made it uncomfortable, and I wondered how the fans were faring under the hot sun. (At my house, a steady breeze helped things feel cooler).

I also read over the weekend about several individuals who had suffered heat exhaustion; unfortunately, one former Giants lineman, Mitch Petrus, succumbed to heatstroke after working in triple-digit temperatures. According to reports, his death was from not having enough electrolytes in his system, although he had been drinking water.

So, I got thinking about ways to keep cool during the hottest of days.  Here’s a list of things to follow, especially as we chart new temperatures for our region through climate change:

• Stay out of the direct sun: The hottest times of the day are between noon and 3 p.m. Schedule exercise, playtimes, or outdoor work earlier or later in the day.
• Never leave children, pets, or seniors in cars, where temperatures may build up quickly, even on days with moderate temperatures.
• Wear light-weight, light-colored clothing.
• Understand your body’s cues when it needs water. Encourage kids and seniors to drink too. I’ve seen varying advice about drinking very cold drinks after exercise, as they may cause stomach cramps.
• Eat healthy foods that have naturally occurring electrolytes.  These include milk products, dark leafy greens,  bananas and other fruits.
• Take a page out of our forebearer’s cookbooks and don’t use the oven. Focus on eating cold salads, sandwiches, or grilling. (Summer kitchens anyone?)
• Reduce electricity usage when possible; don’t use the dryer or other heat-producing conveniences during the hottest times of the day. IMHO, line-dried towels work better anyhow!
• Check on elderly friends, neighbors or relatives to make sure they are well.
• Use the AC strategically and use heat-reflective window shades and curtains during the day. (My house has very high ceilings and wide overhangs, which shade the interior from direct solar gain. At night after things are cooler, we open the windows and blow the hot air out upstairs, which works quickly to make things comfortable for sleeping.
• Cool down in the shower or bath.
• Keep an eye on the forecast using a weather app, so you know when it will be hot.
• Know the symptoms of heatstroke … it can be life-threatening.

Until next time, keep cool!

Lori

Intuitive Eating

Welcome to another delicious week at Pathfinder Produce! We hope you’ll join us on Thursday, July 18, at our fresh veggie and fruit market at the Village Commons, open from noon to 5 p.m. Our friendly and courteous staff is eager to assist you with your purchases.

Life is always full at Pathfinder, and we want to share some dates with you: Our Summer Concert Series is in full swing, each Saturday evening at the Pavilion, starting at 7 p.m.  We have some great bands lined up; learn more at our Facebook Event page.

In addition, we’re planning for our annual American Red Cross Blood Drive on Tuesday, August 6, starting at 10 a.m. If you are not near us, the Red Cross organizes many community drives throughout your area this summer -- it takes just a short time to make a big impact, and your donation can help up to three patients.

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Lately, I’ve been hooked on podcasts, listening to NPRs Life Kit.  There was a recent segment on Intuitive Eating, and I was intrigued: While it isn’t a dieting tool geared to weight loss, it is a technique people may use to understand their eating habits and move toward healthier eating. It is the opposite of restricted dieting and encourages people to be in-tune with their hunger.

Dietician Aaron Flores of the National Eating Disorders Association explains:  Intuitive eating is about trusting your inner body wisdom to make choices around foods that feel good in your body, without judgment and without influence from diet culture. We are all born with the skill to eat, to stop when we are full, to eat when we are hungry and to eat satisfying foods. …  When we filter out the noise and influence that diet culture presents to us as false truths, we can then truly listen to what our body wants and needs from food … Intuitive eating is a peace movement. “

Many of us eat “three squares” because we are taught to eat at breakfast, noon, and dinner.  But these, I suspect, are artificial constructs that came about as we transitioned from being hunter-gatherers to farmers and herders in pre-history.  As basic primates, we expended lots of energy wandering in search of life’s necessities (food, water, shelter), and our ancestors would eat sporadically as they found food.

Cooking, the one process that differentiates us from other primates is thought to have become widespread among our species some 250,000 years ago. For neo-lithic farmers who grew plant-based foods (23,000 to 12,000 years ago), edibles required more preparation, and meals would’ve been more efficient if they were held at set times. And thus, I theorize, we scheduled our eating times to dovetail with our work hours (and to cement familial and communal ties). We were hungry at mealtimes because of the physical demands of agrarian work.

Our eating habits held relatively steady, and later became influenced by increases in yield and improvements in transportation from the earliest major civilizations (5,000 to 3000 BCE) onward.  Food production increased greatly with mechanization, improved farm methods, and food preservation techniques during the Industrial Revolution.  Food marketing came to the fore in the late 1800s, and by the mid-20^th century, popular media and dieting fads increasingly drove our ideas about beauty and body image. Today, people struggle with maintaining healthy weights, self-image, and a host of food-related and obesity rooted illnesses.

Intuitive eating seeks to rebalance our relationships with foods, body types, and promote better eating.  Click here if you wish to learn about the ten principles of Intuitive Eating.

Until next time, listen to your hunger, respect your fullness.

Lori  

A newfound zest for Potato Salad

Hello everyone, and welcome to summer!  Come on down to Pathfinder Produce on
7-11 to get all your fresh and delicious fruits and veggies for your summertime meals and get-togethers with friends and family!  We’re convenient, competitively priced, and we’ve got the friendliest market staff around!

After the long weekend with its picnics and Independence Day gatherings, it’s great to know that the good times will continue with family reunions, weddings, showers, and even late graduation parties. For your celebratory meals, you can’t go wrong with veggie and fruit dishes, they are tried and true. Below, my colleague Martha Spiegel relates a new twist on some standard summer fare, potato salad.

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My sister-in-law recently amazed me with something unexpected: potato salad! Amazing? Unexpected? Potato salad? Yes! I’ll explain.

I have never been a fan of most mayo-based salads. And the thought of eating cold, mealy potatoes really turns me off. I have had German Potato Salad, which is served warm and is not very salad-like, so I tend to think of it more as a hot side with a heavy meal, and it’s not something I’d bring to a picnic or barbecue. And with mayo-based salads, you have to be so careful about keeping them cold or they become unsafe to eat.

So a few weeks back we visited with my husband’s three sisters. The one who was hosting this family dinner said she was serving potato salad and she really wanted me to try it because she was sure that I would love it. I cringed inwardly and tried to plan polite things to say about it. Then she brought out this beautiful bowl of potatoes with not a hint of mayo. I was intrigued. She said it was Lemon Potato Salad, and it was made with olive oil.

I scooped a small amount onto my plate and took a bite. It was room temperature, maybe on the cool side, but not refrigerator cold. The potatoes were flavorful, definitely not mealy, and I did love it after all! I’m not ashamed to say that I had seconds. 

Apparently, the secret is pouring some of the dressing, which is made with lemon zest, over the potatoes while they are still hot so they soak it up. Aside from grating a bunch of lemon zest, it’s a very simple recipe, and the recipe blog gives a few options for adding different herbs to put different spins on it.

So yes, I was unexpectedly amazed at how much I enjoyed that potato salad, and now I have something new to bring to my next pot luck!

Until next time, try something new and be well!

Martha (and Lori)