DOCSLIB.ORG

Kitchen Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Kitchen Menu At Mother’s Market & Kitchen, we have never wavered on our longstanding commitment to serving wholesome and freshly made food, prepared with only the highest quality ingredients we can source. Today, we are introducing some new items into our menu, which offer an even greater variety of flavors and influences. Enjoy our new menu and thank you for being a part of the Mother’s family! MMK-16-9-1 • Our organic eggs are from “cage-free” hens. Choose from whole eggs, egg whites or organic tofu. Add 1.00 • Try Mother’s Signature Breads, including Ma’s bread, 9-grain, rye, sourdough or cinnamon swirl (all breads are sold in our store); or try our famous house made wheat-free corn bread or vegan biscuits. • Non-fat cottage cheese or yogurt may be substituted for organic herb roasted potatoes or rice. Steamed veggies or fruit may be substituted as side choice for 1.75. Omelette or Scramble 9.95 Classic Tofu Scramble 8.25 Served with sliced avocado, Ma’s herb organic roasted Organic tofu sautéed with bell peppers, onions, arame potatoes or organic brown rice and choice of toast seaweed, tamari and turmeric. Served with your choice of organic brown rice or Ma’s herb organic roasted CHOOSE THREE FILLINGS potatoes and your choice of toast (More than 3 Fillings + 1.25 each): • Mushrooms • Onions • Bell Peppers • Spinach • Fresh Salsa • Green Chiles • Chili • Tomatoes Chickpea Scramble 8.25 • Steamed Veggies • Sour Cream • Choice of Cheese A high protein, soy-less wonder! Soft chickpeas scrambled • Guacamole • Vegan Cheese (Soy free) to perfection with spinach, mushrooms, onions, bell peppers and tomatoes. Served with a side of Ma’sherb roasted organic Mother’s Melt 9.95 potatoes, organic brown rice or organic lemon quinoa Brioche bread layered with either scrambled eggs or tofu, avocado slices, cheddar cheese, tomatoes and choice Huevos Rancheros 9.95 of veggie bacon or veggie sausage. Choice of Ma’s herb An authentic combination of two eggs any style served with organic roasted potatoes or organic brown rice organic pinto or organic black beans, organic Mexican rice, sliced olives, green onions, cheese & choice of fresh salsa or Gluten-Free Pancakes 9.95 zesty enchilada sauce. Served on organic corn tortillas These pancakes are gluten free, vegan & delicious! A light and fluffy flap made with applesauce and a Acai Rio Bowl 9.95 hint of cinnamon. Served with a cup of fresh fruit An energizing blend of Brazilian Açai (nature’s energy food), (Contains almond milk) bananas and soy milk or apple juice all topped with banana slices and granola Cinnamon Swirl French Toast 7.95 Two thick slices of our signature cinnamon swirl bread Celia’s Bowl 8.95 dipped in a cinnamon egg batter or vegan batter, Organic brown rice & organic black beans, scrambled eggs, grilled and topped with powdered sugar. Served with cheddar cheese, avocado and fresh cilantro. organic maple syrup and fresh fruit Served with two organic corn tortillas Country Eggs 9.25 Breakfast Combo 7.95 Enjoy two eggs any style, a house made vegan biscuit A hearty meal with two eggs any style, Ma’s herb organic topped with either our scrumptious non-dairy gravy or roasted potatoes or organic brown rice and two mini gluten cheddar cheese, served with a choice of veggie bacon free pancakes. For organic blueberries, bananas or walnuts or veggie sausage and Ma’s herb organic roasted potatoes add 75¢ or organic brown rice Egg Burrito 8.95 Old-Fashioned Oatmeal 5.50 An unbleached organic tortilla stuffed with organic beans, Organic oatmeal topped with sunflower seeds, banana scrambled eggs, cheddar cheese, avocado, tomatoes and slices and raisins. Served with choice of milk on the side a side of Ma’s fire roasted salsa. Served with your choice of (Vegan with choice of non-dairy milk ) Ma’s herb organic roasted potatoes or organic brown rice Two Eggs Your Way 6.25 Delicious Extras: Served with choice of toast and Ma’s herb organic Avocado or Ma’s Guacamole 1.75 roasted potatoes or organic brown rice Fajita Veggies 1.75 Soyrizo 2.50 Gluten-Free Flap 2.75 Toast, Biscuit or Corn Bread 1.95 One Egg 1.50 Fresh Fruit 3.25 Egg White 2.00 Herb Roasted Organic Potatoes 2.25 Veggie Bacon 3.50 Yogurt 1.50 Soyrizo 3.50 Cottage Cheese 1.50 Veggie Sausage 3.50 Hash Brown 1.75 , TRY MOThER S VERY FrESh JUICE BaR! Mother’s has launched and Mother’s Juice Bar offers a variety of the given roots to many of the products on our shelves freshest juices, smoothies and shakes available! and in our kitchen. See table menu for complete listing. , DOWNLOAD MOTHER s APP TODAY from your App store or text Mother’s at 33733 MMK-16-9-2 TERIYAKI BOWL 9.95 YOGI SPECIAL 8.50 A medley of veggies in a scrumptious house made teriyaki A mighty meal of lightly steamed vegetables on a bed of sauce with choice of organic tofu, tempeh or veggie cutlet organic brown rice with your choice of Ma’s vegan gravy over a bed of organic brown rice or melted cheddar cheese Substitute Soy “chicken” or Soy “beef” (Not vegan) for 1.00 LENTIL NUTLOAF 10.50 STIR-FRY 8.75 Lentils, breadcrumbs, onions, bell peppers, mozzarella, A medley of fresh Asian vegetables lightly stir-fried with egg whites, walnuts and spices, topped with gravy and sesame oil, tamari, fresh ginger, garlic and topped with served with garlic mashed potatoes and steamed almond slices. Served on a bed of udon noodles or rice mixed veggies. Add arame seaweed or peanut sauce 1.25. Add sautéed organic tofu or tempeh chunks 2.50. Employees over the years have created many of your favorites. Served with Ma’s bread, biscuit or our house made wheat-free corn bread, organic brown rice, or organic lemon quinoa. Dressings include our home made vegan ranch, home made poppy- seed, vegan cilantro jalapeño, vegan balsamic vinaigrette or vegan tahini (contains cashews). All dressings are gluten free. Tuna or “Diet Lite” Tuna Salad may be added to any salad for 3.50, real turkey for 4.50, or real smoked wild salmon for 5.95 SOUP OF THE DAY COBB 9.95 Ask your server for today’s featured special A hearty salad of organic mixed greens topped with soy turkey, boiled egg, tomato, avocado, crumbled bleu TOMATO VEGETABLE cheese and soy bacon bits An organic medley of vegetables and tomatoes, seasoned with fresh herbs and spices warming to the heart and soul ARUGULA AND SPINACH 9.95 Baby spinach and arugula tossed with cucumbers, beets, cherry tomatoes and red onions in a VEGETARIAN CHILI & CORN BREAD poppyseed dressing, sprinkled with feta cheese Ma’s home made high-protein medley in an authentic zesty sauce. Made with organic kidney beans, tomatoes and corn CUP 3.95 BOWL 4.95 QUART TO GO 8.25 CARNIVAL 10.25 Mixed greens tossed with cucumber, corn, black beans, cactus, tomato, red onion, jalapeños and spanish rice HOUSE in a lemon dressing topped with grilled soy “chicken” A bed of organic mixed greens topped with grated breast patty carrots and beets, cucumbers, tomatoes and mushrooms SMALL 4.95 LARGE 8.25 BURRATA 10.25 Mixed greens with heirloom cherry tomatoes, shallots CUP OF SOUP & and watercress topped with Di Stefano Burrata cheese, SMALL HOUSE SALAD COMBO 7.25 served with a fresh basil vinaigrette dressing Large dinner salad or bowl of soup add 1.50 THREE BEAN KALE 10.25 SPRINGTIME 10.25 Marinated lemon quinoa, cannellini, garbanzo & red A selection of broccoli, cauliflower, avocado slices, grated kidney beans, red onions, cabbage and kale tossed beets and carrots, mixed sprouts, tomato, cucumber, sunflower in a house made ginger extra virgin olive oil dressing seeds and mushrooms on a bed of organic mixed greens Biscuit 1.95 Garlic Bread 1.95 Ma’s Bread 1.95 Organic Corn Tortilla (3) 1.95 Corn Bread 1.95 Organic Tortilla Chips 1.95 (Wheat free. Contains millet & oats) Toast 1.95 Organic Whole Wheat Tortilla 1.95 (Sourdough , Rye , 9-Grain, Comes with a side of butter and jam or small Cinnamon Swirl, or Udi’s Gluten Free) salsa by request. MMK-16-9-3 Choice of organic brown rice, organic lemon quinoa, non-fat cottage cheese, non-fat yogurt or organic tortilla chips. To substitute fruit or steamed vegetables, add 1.75. AVOCADO & CHEESE 8.50 GRILLED “CHICKEN” 9.95 Sourdough bread, fresh avocado, lettuce, tomato, Grilled veggie cutlet, avocado, mozzarella cheese, Vegenaise, sunflower sprouts & your choice of cheese tomato, bac-un bits, Vegenaise and sunflower sprouts on a whole wheat bun with a side of vegan ranch dressing HALF SANDWICH COMBO 8.95 Choose from one of the following sandwiches: Tuna, soy turkey, THE CUBAN 9.25 real turkey or avocado sandwich. Served with your choice of a Grilled jackfruit, veggie bacon, layers of mozzarella, bowl of our daily soup selections or a small house salad swiss cheese, fresh tomato, and grilled onions with yellow mustard on a brioche baguette TAHINI FUSION WRAP 9.95 Grilled tempeh, bean sprouts, tomatoes, organic mixed greens, CAPRESE 9.95 brown rice, avocado and tahini dressing in an organic whole Focaccia bread brushed with shallots, garlic, basil wheat tortilla or collard green leaf wraps. (Contains nuts) dressing served with slices of Di Stefano Mozzarella cheese, Roma organic tomato, mixed greens INFERNO WRAP 9.95 Blackened veggie cutlet, organic mixed greens, organic black BUTTER LETTUCE WRAPS 9.25 beans, Mexican organic rice, roasted red bell peppers and a Fresh butter leaf lettuce wraps filled with ginger soy cilantro jalapeño dressing in a spinach tortilla, or collard green chicken, sunflower sprouts, bean sprouts, carrots, leaf wraps cucumbers and cilantro with a sweet chili sauce CALIFORNIA CLUB 9.95 Toasted malted brown bread with soy turkey, veggie bacon, Mother’s was started by friends avocado, tomato and lettuce and Vegenaise and family of the Yoga Center of California.
Load more

Recommended publications
  • Directory of Us Bean Suppliers · Quality Grown in the Usa
    US DRY DIRECTORY OF US BEAN SUPPLIERS · QUALITY GROWN IN THE USA BEANENGLISH SUPPLIERS DIRECTORY DRY BEANS FROM THE USA edn ll R ryn ma ber avyn eyn S an N idn inkn Cr K P ed R rk a D hernn yen ort cke dneyn zon N Bla Ki ban man at d ar Li e Re G ge r t ar G L h ig L ton Pin Liman ckn y Bla iman n ab y L dzuki B ab A B n e re G U.S. DRY BEANS www.usdrybeans.com International Year of the Pulse 2016 · www.iyop.net 01 n Pink Adzuki Large Lima Pink Garbanzo Dark Red Kidney Great Northern an Lim ge ar L Small Red Navy Black Baby Lima Blackeye Light Red Kidney in dzuk A Green Baby Lima Pinto Cranberry TABLE OF CONTENTS About the US Dry Bean Council 2 US Dry Bean Council Overseas Representatives 3 USDBC Members and Producers Organisations4 Major US Dry Bean Classes 6 Dry Bean Production Across the US 8 Companies by Bean Class 10 Alphabetical Listing Of US Dry Bean Suppliers 14 Nutritional Value 34 About the US Dry Bean Industry 36 USDBC Staff 37 02 ABOUT THE US DRY BEAN COUNCIL (USDBC) The USDBC is a trade association comprised of leaders in the bean industry with the common goal of educating US consumers about the benefits of beans. The USDBC gives a voice to the bean industry and provides information to consumers, health professionals, educators USDBC USA and the media about the good taste, nutritional value and Rebecca Bratter, Executive Director versatility of beans.
    [Show full text]
  • Practical Farmers of Iowa Newsletter
    ( ) the Practical Farmer Vol. 14, #2 Practical Farmers of Iowa Newsletter Summer 1999 Getting To Know You: IN THIS ISSUE PFI Women Tell All 3 Best PFI Camp Ever - Nan Bonfils 4 Endowment Fund Virginia Wadsley, Des Moines 4 Still Time to Catch a Field Day Who is the PFI woman? That question was posed at a number of 5 The Editor Muses PFI gatherings as members pondered how best to meet the needs and 5 Notes and Notices - Board Meeting tap the resources of women related to PFI. Then, last winter, PFI -Value Added Caravan ( women told all- well, maybe not all, but a lot-as they responded to the - Composting Workshop ·'Getting to Know You" questionnaire sent to every PFI household. - PR Annual Meeting Date -Women's Winter Retreat From the responses to the survey, a composite picture emerges. - SARE Producer Grant Recipients 6 Over the Back Fence The PFI woman is an active, educated person in her 40s who grew up - Nan Bonfils on or near a farm, is married and highly involved with her family life, 7 Field to Family Project Update does volunteer or paid work off the farm, and is interested in a wide -Gary Huber range of ag-related issues. Her greatest immediate needs are financial/ 9 Summer Field Days Out & About material and emotional with a desire for more education and technical -Rick Exner 12 Board of Directors Profiles, Part II information. Long-term, her primary concerns are making ends meet -Ken Wise -Walt Ebert -Ron Brunk - Steve Williams . - Mike Natvig , 19 1998 On-Farm Trials, Part Ill -JPM and Planting Trials - Managing Potato Leafhopper - Laura Weiser - Organic/ Conventional Com - Jeff Klinge -Fungal Control of Comborer 26 The Role of Hope - Paul Lasley 27 Footprints: Quackgrass - Tom Frantzen 28 Bits of Sustenance: -Small Poems -Anonymous -Heat Wave -Nan Bonfils 2 the Practical Farmer (PFI Women continued from p.
    [Show full text]
  • North Dakota Ag
    Northarvest Bean Growers Association 50072 East Lake Seven Road, Frazee, MN 56544 Non-Profit Winter 2012-13Organization Return Service Requested US PostageNorth Paid Fargo, NDDak 58102ota Permit 1570 Ag in the Classroom Pulse Crops and Dry Edible Beans Legumes are plants that have bumps (called nodules) on their roots. The nodules contain bacteria that can “catch” On this plant, nitrogen gas from the air pores identify the: in the soil and transform the gas Roots into a form the plant can use. Stalk Leaves Nitrogen is a nutrient all plants Nodules need to grow. Pods Pulse crops and dry edible beans are two kinds of legumes. Let’s learn about them. North Dakota among the ranks #1 states in production dry edible beans, of and lentils. dry peas Production The Nine Classes of Dry Beans Circle the correctly spelled word in Pulse crops are legumes that grow for one year each sentence. (so they are called annuals) and are harvested for the dry grain or seed inside the pod. Pinto Bean – was the (1. first “Pulse” comes from a Latin word that means or furst) bean planted in North “thick soup.” Dakota about 50 years ago. This bean is medium-sized with small North Dakota produces three major brown spots. It is used in (2. kinds of pulse crops: Mexicun or Mexican) foods like burritos and (3. tacoes or tacos). Dry peas – Sweet peas are the small, round green vegetable you probably often eat. They Small Red Bean – is just that are harvested when they’re still immature and soft.
    [Show full text]
  • Breeding for Organic Crops: Course Material Development
    Iowa State University Capstones, Theses and Creative Components Dissertations Fall 2020 Breeding for organic crops: Course material development Christy Motes Follow this and additional works at: https://lib.dr.iastate.edu/creativecomponents Part of the Plant Breeding and Genetics Commons Recommended Citation Motes, Christy, "Breeding for organic crops: Course material development" (2020). Creative Components. 667. https://lib.dr.iastate.edu/creativecomponents/667 This Creative Component is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Creative Components by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Breeding for organic crops: Course material development by Christy Michelle Motes A creative component submitted to the graduate faculty in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Major: Plant Breeding Program of Study Committee: Anthony A. Mahama, Co-major Professor Thomas Lubberstedt, Co-major Professor The student author, whose presentation of the scholarship herein was approved by the program of study committee, is solely responsible for the content of this creative component. The Graduate College will ensure this creative component is globally accessible and will not permit alterations after a degree is conferred. Iowa State University Ames, Iowa 2020 Copyright © Christy M.
    [Show full text]
  • A Survey of Dry Bean Supply Chains in Minnesota: Producers, Farmers Markets, Distributors, CSA’S, Co-Ops, and Restaurants
    A Survey of Dry Bean Supply Chains in Minnesota: Producers, Farmers Markets, Distributors, CSA’s, Co-ops, and Restaurants Contents Executive Summary ........................................................................................................................ 2 Introduction & Background ............................................................................................................ 3 Trends in U.S. Dry Bean Markets ............................................................................................... 3 Dry Bean Consumption............................................................................................................... 4 Forces Affecting Demand for Legumes in Schools .................................................................... 5 Dried Bean Producer Survey .......................................................................................................... 6 Results ......................................................................................................................................... 6 Conclusion .................................................................................................................................. 6 Farmers Market Vendor Survey ...................................................................................................... 7 Results ......................................................................................................................................... 7 Conclusion .................................................................................................................................
    [Show full text]
  • Status of Organic Agriculture in Minnesota 2015
    Status of Organic Agriculture in Minnesota 2015 A Report to the Minnesota Legislature Contact Meg Moynihan, 651-201-6012 625 Robert St. N., St. Paul, MN 55155 www.mda.state.mn.us April, 2016 Table of Contents Executive Summary ..............................................................................3 Introduction. 4 Background. 4 Primary Data Sources ........................................................................5 Organic Farm and Market Trends . 5 Organic Adoption and Production ..............................................................5 Organic Prices .............................................................................8 Market Demand ................................................................................10 Organic Consumer Insights ..................................................................11 Promotional Check-off Effort .................................................................12 Minnesota Organic Farmer Experiences and Perspectives . 13 Current State and Federal Programs Directed Toward Organic Agriculture ...............................18 Minnesota Department of Agriculture ..........................................................18 Organic Activities by Partner Organizations. 19 Recommendations . 23 Previous Recommendations – Progress Toward Goals . 23 Current Recommendations ..................................................................25 References ....................................................................................26 Appendices ....................................................................................28
    [Show full text]
  • US Organic Farming in 2000-2001
    U.S. Organic Farming in 2000-2001: Adoption of Certified Systems. By Catherine Greene and Amy Kremen, U.S. Department of Agriculture, Economic Research Service, Resource Economics Division, Agriculture Information Bulletin No. 780. Abstract U.S. farmland managed under organic farming systems expanded rapidly throughout the 1990s, and that pace has continued as farmers strive to meet consumer demand in both local and national markets. The U.S. Department of Agriculture (USDA) implemented national organic standards on organic production and processing in October 2002, fol- lowing more than a decade of development, and the new uniform standards are expected to facilitate further growth in the organic farm sector. USDA’s organic standards incor- porate an ecological approach to farming—cultural, biological and mechanical practices that foster cycling of resources, ecological balance, and protection of biodiversity. An increasing number of U.S. farmers are adopting these systems in order to lower input costs, conserve nonrenewable resources, capture high-value markets, and boost farm income. This report updates USDA estimates of land farmed with organic practices dur- ing 1997 with estimates for 2000 and 2001, and provides new estimates on the number of certified organic operations in each State. Keywords: organic farming systems, organic certification, certified organic acreage and livestock, price premiums, national organic rules, specialty agriculture, farmers’ markets. Acknowledgments The authors would like to thank the certification coordinators, database managers, and program directors of the 53 State and private organic certification groups that provided the data used in this report. We are indebted to many individuals in these organizations for their assistance.
    [Show full text]
  • US Organic Farming Emerges in the 1990S
    US Organic Farming Emerges in the 1990s: Adoption of Certified Systems By Catherine R Greene, U S Department of Agriculture, Economic Research Service, Resource Economics Division, Agriculture Information Bulletin No 770 Abstract Farmers have been developing organic farming systems in the United States for decades State and private institutions also began emerging during this period to set organic farm- ing standards and provide third-party verification of label claims, and legislation requir- ing national standards was passed in the 1990s More U S producers are considering organic farming systems in order to lower input costs, conserve nonrenewable resources, capture high-value markets, and boost farm income Organic farming systems rely on practices such as cultural and biological pest management, and virtually prohibit syn- thetic chemicals in crop production and antibiotics or hormones in livestock production This report updates U S Department of Agriculture (USDA) estimates of land farmed with organic practices during 1992-94 with 1997 estimates, and provides new State- and crop-level detail Keywords: organic farming systems, organic certification, certified organic acreage and livestock, price premiums, national organic rules, specialty agriculture, high-value crops, farmers markets Acknowledgments The author would like to thank the certification coordinators, database managers, and program directors of the 40 State and private organic certification groups that provided the data used in this report The author is also grateful to Jim
    [Show full text]
  • FALL 2019 Better Seeds
    INSIDE: Beans & Berries From the Heart of Lakes Country VOLUME 25, ISSUE 5 WWW.NORTHARVESTBEAN.ORG FALL 2019 Better seeds. Better beans. We know you count on your crops. And you can count on us to deliver. • High-yielding* varieties • Rigid quality control • Seed grown by Western growers and certifi ed by crop improvement agencies for higher quality and very limited possibility of disease Discover the advantages of Seedwest seed. Contact your local dealer today! (701) 730-4037 | [email protected] | www.seedwest.com *Yield depends on a variety of factors beyond ADM’s control, such as weather conditions, etc. © 2019 Archer Daniels Midland Company i4792_NortharvestAwarenessAds_d1r1.indd 2 2/11/19 9:22 AM STARTING POINT Northarvest Bean Growers Association David Dickson, President • Grand Forks, ND • 218-779-3801 Eric Samuelson, Treasurer • Crookston, MN • 218-289-0310 Thomas Arnold, Vice Pres. • Appleton, MN • 320-394-2404 Cordell Huebsch • New York Mills, MN • 218-841-2364 Tom Kennelly • Grafton, ND • 701-520-3040 Eric Jorgenson • Leeds, ND • 701-466-2739 A CHALLENGING GROWING SEASON Ben Vig • Sharon, ND • 701-789-0605 Joe Mauch • Hankinson, ND • 701-242-7528 Justin Retterath • Washburn, ND • 701-315-0082 It is hard to believe that summer is over, and the harvest season is upon us. Every year it Minnesota Dry Bean Research seems like weather is an always an issue. Mother and Promotion Council Nature certainly had a few tricks up her sleeve Mark Dombeck, Chair • Perham, MN • 218-346-6208 Don Stueve, Vice Chair • Dumont, MN • 320-748-7772 this year. From a late, wet planting season and Troy Newhouse, Sec.
    [Show full text]
  • Edible Grain Legumes for Organic Cropping Systems
    CERES Trust Final Report Project: Edible Grain Legumes for Organic Cropping Systems Craig Sheaffer, Department of Agronomy and Plant Genetics, cooperating with Tom Michaels, Department of Horticultural Science; and Kathryn Draeger, Regional SustainaBle Development Partnerships, University of Minnesota, St. Paul History Field beans, or dry ediBle beans, are types of the common bean (Phaseolus vulgaris L.). They are memBers of the legume family and have characteristics such as seed born in pods, Biological nitrogen fixation, and protein-rich vegetation and seed. Field beans are harvested when dry and removed from pods, in contrast to green or snap beans in which immature green pods and seeds are harvested green and consumed as a vegetaBle. The common bean was domesticated by Native Americans nearly 6,000-8,000 years ago in the Tehuacan Valley of Mexico and in the Peruvian Andes. Field beans were an important protein source in diets and complement energy supplied by corn, which was also domesticated in southern Mexico. Field beans had been dispersed by migration and trading, and when European explorers arrived in the new world, field Beans were found growing from South America into Canada. For example, the Hidatsa, a Native American triBe farming along the Missouri River in North Dakota planted black, red, white bean, and spotted field beans between rows of corn (Wilson, 1987). Field bean types originating in Mexico are typically noted by small (<25g 100 seeds-1) and medium (25-40g 100 seeds-1) seed types and are represented in the navy, pinto, and black bean market classes widely grown today. Field beans originating in the Andean region typically have large (>40g 100 seeds-1) seed types and are represented by kidney beans grown today (Figure 1).
    [Show full text]
  • To Organic Course Chapter 1 Why Organic?
    TRANSITION TO ORGANIC COURSE CHAPTER 1 WHY ORGANIC? TABLE OF CONTENTS INTRODUCTION 2 A BRIEF HISTORY 3 ORGANIC CERTIFICATION 6 YOUR CHOICE 9 Photo Credit: Jack Sherman CHAPTER 1 WHY ORGANIC? INTRODUCTION WHY ORGANIC? There are several considerations in the argument for transitioning to organic agriculture. From an environmental standpoint, organic agriculture builds life in the soil while avoiding the use of toxic chemicals that can accumulate in soil, water, food, and people. Non-organic farming relies on dwindling fossil fuel resources, while organic farmers build their own fertility into their systems, which improve over time and do not rely on outside inputs. From an economic point of view, organic farming has been one of the fastest-growing sectors of agriculture for more than a decade—by 20 to 24 percent annually since 1990— and allows farmers to reap up to three times the profit margins of non-organically raised meat and produce. The U.S. Department of Agriculture estimates that U.S. sales of organic food and beverages grew from $1 billion in 1990 to nearly $35 billion in 2014, and the 2 | WHY ORGANIC? Agricultural Marketing Service expects this trend to continue. From the perspective of community, organic food and agriculture are a means of supporting local and regional businesses that build the vitality and strength of our communities. The growth of both farmers markets and the Community Supported Agriculture movements serve as a Photo Credit: Jack Sherman testament to the ability of organic farming to revitalize downtown centers and reestablish partnerships between regional agricultural and urban areas.
    [Show full text]
  • Getting to Organic: Michigan Farmers Transition to Organic Agriculture
    Getting to Organic: Profiles of How Michigan Farmers Made Their Transition to Organic Agriculture This report features stories from five farmers in Michigan describing their path to organic farming. The stories were compiled based on telephone interviews with the farmers, and provide different perspectives on the change from conventional agriculture to organic certification and an organic farm system. Introduction Michigan is an agricultural leader in the United States, second only to California in the diversity of products grown or raised on the 53,000 farms across the state. Of those farms, it is estimated that 140 are currently certified as organic farms under the USDA’s National Organic Program. This is less than 1% of all Michigan farms, but consistent with national statistics for organic farms. According to a 2006 survey of Michigan’s organic farmers, 80% of organic cropland is in beans and grains, 3% is in fruit, and 2% is in vegetables. Michigan ranked among the top 20 states in total organic acreage at approximately 45,500 acres. The average size of organic fruit and vegetable farms is 117 acres, with about 85 acres in production. The average organic bean and grain farm is 360 acres, with about 340 acres in production. For the past 10 or more years, organic foods have shown tremendous growth as a sector of the retail food market. While it is projected that this growth trend, which had been over 20% per year, will slow, it is still estimated that organic foods will continue to expand in the marketplace as buyers are increasingly concerned about food safety and health issues related to diet.
    [Show full text]