Preserve Genetic Diversity – Eat It

By contributing writer Laurie Neverman
September 1, 2008

The world’s food supply depends on about 150 plant species. Of those 150, just 12 provide three-quarters of the world’s food. More than half of the world’s food energy comes from a limited number of varieties of three “mega-crops”: rice, wheat, and maize.
- from the United Nations FAO

What happens when (not “if” – look at the geologic record) we have a major climate change and our main crops don't adapt well?  Our food security is hanging by a pretty slender thread.  Even in our own individual gardens, conditions change from year to year. 

Case in point:  For three years I have grown Purple Russian tomatoes.  In 2006 and 2007 they were trouble – early to ripen, but cracking as soon as they did and withering in record high temperatures.  During 2008, with its cold, soggy spring and cool, painfully dry summer, they have out produced every tomato plant in the garden and I haven’t lost any to cracking.

Seed banks strive to preserve crop samples, but the best way to make sure that a variety is protected is to keep it cultivated and consumed in multiple locations. Our seeds are a living legacy, a time capsule incorporating all they have endured.  Heirloom varieties often have different nutrient profiles and antioxidant levels than modern hybrids, which are typically bred for shipping durability and shelf life.  Combine this with traditional food preparation techniques, and you may have a “cure” for many of our modern maladies.

Where can you find biodiversity?  Swing over to Tsyunhehkwa Farm and check out their traditional white corn harvest.  Sample local seasonal food at the Fall Food & Energy Fest.  Ask about fruits and veggies you don’t recognize at the local farmer’s market.  Grow your own – it’s not too late to start some cold-loving greens like kale, spinach, mache and claytonia. 

Save the planet - one forkful at a time.

Have a fall harvest event that celebrates local food?  Drop me a note at laurieneverman@hotmail.com and tell me about it.

Links

Monoculture and the Irish Potato Famine: cases of missing genetic variation – A brief explanation of the Irish potato famine and other major crop failures due to lack of genetic diversity.

Tsyunhehkwa - 15th Annual Community Harvest & Husking Bee 2008 - September 27th through Friday, October 3rd – Help snap the corn, husk, braid and preparing it for winter storage.

Fall Food & Energy Fest – Ledge View nature Center – Saturday, September 13, 11am to 4pm

Heirloom Fruits and Vegetables – Further discussion at www.commonsensehome.com

Common Sense Home Harvest Recipes

Betty’s Open Jar Pickles
I received this recipe last summer from my neighbor, Betty Schleis.  It’s a great way to get home-made dill pickles without the fuss of canning.  Because they aren’t heat processed, the pickles stay nice and crunchy.  The traditional brine fermentation acts as a preservative.

Ingredients:

9 cups water
1 ½ cup vinegar
1/3 cup salt (Do not use salt with iodine, it will give the pickles a brown tint)
½ cup sugar
Dill, 2-3 stalks
2-4 inch long cucumbers, enough to fill a gallon jar

Directions:

Combine the water, vinegar, salt and sugar and boil one minute.  Cool slightly.  Wash the cucumbers and cut off about 1/16”from each end.  Pack the cucumbers in a one gallon jar with the dill.  Pour the warm brine over the cucumbers.  Let stand, loosely covered, at room temperature for three days. (Drape a towel over the jar opening or let lid sit on loosely.)  Cover and store in refrigerator.  They are ready to eat after the three days but the flavor improves after a week or two in the refrigerator.

Toscana Soup
I received this recipe from my husband’s friend, Gregg Buntin.  It’s a wonderful fall soup, rich and savory.  I like to team it up with some fresh baked bread for a simple evening meal.

Ingredients:

1 pound Italian Sausage
1 medium onion
½ pound bacon
2 ½ teaspoons garlic, minced
4 cups chicken broth
3 cups water
5 medium potatoes
4 cups fresh kale
1 cup heavy or whipping cream

Directions:

Brown and fully cook sausage; drain and set aside.  Peel (or thoroughly scrub) and dice potatoes; set aside.  Thinly slice fresh kale; set aside.  Cook chopped onion and diced bacon in six quart saucepan over medium heat for 3-4 minutes.  Stir in garlic and cook one minute.  Add chicken broth, water and potatoes.  Bring to boil; reduce heat to medium and simmer for 25 minutes until potatoes are tender.  Stir in kale, cream and sausage.  Cook for five more minutes.

Ingredients:

1 ½ cups salad oil         
2 cup sugar         
4 eggs                            
2 teaspoons baking powder
2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 cups all-purpose flour
1 cup pecans or walnuts
3 cups grated carrots

Directions:

Preheat oven to 325 degrees.  Cream oil and sugar.  Add eggs and mix well.  Blend together dry ingredients, add to egg mixture.  Add nuts and carrots.  Pour into greased and floured 9"x13" cake pan (or two nine inch round pans).  Bake at 325 degrees until cake tests done with toothpick, about 40 to 45 minutes.

Cream Cheese Frosting

Ingredients:

8 ounces cream cheese
1/4 cup butter (1/2 stick)
1 lb powdered sugar
1 teaspoon vanilla extract
1 pinch salt
3 tablespoons milk or cream, enough to aid in spreading consistency

Directions:

Blend softened cheese and butter in mixer. Blend and whip in the sugar and vanilla. Beat in enough cream to arrive at the right spreading consistency.