Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
http://horticulture.unh.edu/ggg/usefulTables/plantsAndTheirUses.html
Plants and Their Uses
Plants for the senses
Various mint plants: Come in all smells from lemon to chocolate.
Scented Geraniums: Come in all smells from nutmeg to roses.
Plants from the primrose family: Their seed pods make rattles.
Thistles have various prickles some not too sharp but good for learning about.
Nasturtiums are brightly colored and edible; they have a peppery taste.
Hares tail grass (Lagurus ovatus): Very soft to the touch and non invasive. It forms a clump.
Snap dragons have a dragon mouth when you squeeze the flower.
Chives smell like onions.
Stevia (Stevia Rebaudiana): Sweeter than sugar and can be used as a substitute.
Spilanthes oleacea (Toothache plant): Looks like an eye ball and if you put it in your mouth, it will numb your gums and tongue.
Dye sources
Hopi Red Dye Amaranth (Amaranthus cruentus) - red dye
Woad (Isatis Tinctoria) - blue dye
Bulls Blood Beet(Beta Vulgaris v cruenta) - Deep red dye
Indigo (Indigofera Tinctoria) - Blue dye
Black Holly hock (Althea rosea) - Lavender/Mauve dye
Golden Marguerite (Anthemis Tinctoria) - Yellow, Buff, or Orange dye depending on the mordant used. Is also a nice cut flower
Safflower (Carthamus Tinctorius) - yellow or red dye from the flowers.
Weld (Reseda Luteola) - green dye.
Onions (white) - brown dye.
Gallium - pink dye.
Elderberries - beautiful purple dye.
Cut flowers to use fresh or dry for future projects
Gomphrenas make a nice dried flower.
Strawflowers ( Helichrysum -tall mix) Colors from red to cream make a nice display in the garden - 3 feet tall. Heads dry on stems.
Sweet Annie ( Artemisia annua ) make a nice wreath and smells wonderful; Grows up to 3 feet.
Statice is easy to grow and dry. It comes in a wide variety of vivid colors.
Cocks comb comes in two sizes and is great for drying.
Garden curiosity
Balsam, Touch me Not plant (Impatiens balsamina): Seed pods explode!
Woods sorrel: The seed pods explode!
Blue potatoes: The entire potato inside and out is blue. Stays blue color even when cooked.
Sensitive plant (Mimosa pudica): When you touch it, it closes up its leave. You can blow on it and get the same effect. Good to use to show kids some plants do move!
Luffa Gord (Luffa cylindrical ): Is the source of luffa sponges!
Bird house gourds: Grow in different shapes and sizes to make rattles or bird houses.
Vines
Annelino Pole beans: The vines grow 6 feet or more and the beans are crescent shaped.
Yard Long Beans: the vines grow 5 feet with beans at least a yard long!
Scarlet Runner Beans: Beautiful vines grow 6 feet or more and bear beautiful deep red flowers!
Morning Glories: Come in several colors. (Our favorite are the Heavenly Blue.) They can grow to 12 feet or more. They open in the morning and close at night. Flying saucer morning glories bear flowers 6” across!
Long vine cucumbers: Amira, its a spineless cucumber! Boothby’s Blonde cucumber is yellow with black spines. It’s a Maine heirloom cuke! Diva is a nice short day cuke that requires no pollination so is good for a greenhouse or indoor use and is resistant to powdery mildew.
Various Vegetables
Popcorns: Early Pink has a nice pink color for a change of pace.
Broomcorn: Comes in several varieties. Choose the shortest day possible to grow it successfully in New Hampshire.
Sweet Corn: The super sweet varieties keep their sugar levels in the refrigerator for several days.
Multicolored Corn: Also known as Indian corn comes in many shapes and sizes. Great for harvest projects and the birds love them too.
Purple beans: Purple Trionfo Violetto is a bush type bean with purple pods. Royal Burgundy is another nice purple bean that turns deep green when cooked.
Thumbelina carrots: Golf ball size carrots are great for little people!
Graffiti: A neon purple cauliflower that keeps its color when cooked.
Bright Lights: Swiss Chard adds a nice rainbow to the garden and is delicious too!
Gourds: Are a fun thing to grow and are many times more successful in a garden than pumpkins. They come in all shapes and sizes and lend themselves to many art projects from rattles to mini jack o’ lanterns.
Leaf Lettuces: Go to seed quite readily and are a good way to show a plants life cycle. Replant the seeds and watch the cycle go again! Romain varieties work very well for this.
Peas: All types are a big hit in any child’s garden. They come in bush varieties or longer vine types. None of the vines are usually more than 3 feet tall.
Bell Peppers: Come in a variety of shapes, sizes and colors. Try kaleidoscope mix to get most of the colors of the rainbow!
All of the above selections can be found in the Pinetree Garden Seeds 2004 Seed Catalog. (See the Resource Page for further details.)
Copyright 2008, University of New Hampshire, Sustainable Horticulture.
All rights reserved. Spaulding Life Sciences Building, Durham, New Hampshire 03824
Large list of gardening and home questions and answers:
http://extension.unh.edu/FHGEC/QOTWeek2.htm
Healthy Eating · Active Living · New Hampshire
Eat right and get moving!
Online support for Granite Staters and their communities.
Vegetable Garden
Nutrition & You
10 Steps to Success with Your Vegetable Garden
1) Pick a good site. Try to choose a site near the house that receives full sun all or most of the day, has good air circulation, is sheltered from strong winds, is close to a water source, and contains no large rocks, perennial weeds or grasses.
Read on »
http://quod.lib.umich.edu/n/nal/
The Organic Agriculture Information Access is an electronic collection of historic United States Department of Agriculture (USDA) publications related to organic agriculture. In this collection, there are almost 200 documents published before 1942 (before synthetic chemicals became widely used) that contain state-of-the-art information and data that is still very pertinent for today’s agriculture. Access to this data is intended to provide growers with new ideas on crop production without chemicals, as well as help researchers conserve scarce resources by avoiding unintended duplication. This collection is provided by the Alternative Farming Systems Information Center (AFSIC), a part of the National Agricultural Library (NAL), with funding from the USDA National Organic Program and Sustainable Agriculture Research and Education Program. This effort is part of the AFSIC “Organic Roots” project.
Search the collection:
Other searches: Basic | Proximity | Boolean | Bibliographic
Browse the reports
http://quod.lib.umich.edu/cgi/t/text/text-idx?page=browse;c=nal
Go to UMDL Texts to search multiple collections.
From the browse link:
http://quod.lib.umich.edu/cgi/t/text/text-idx?c=nal;cc=nal;view=toc;idno=17038117.0075.001
Flint, Lewis Herrick
Title: Crop-Plant Stimulation With Paper Mulch.
Publication Info: Beltsville, MD: U.S. Department of Agriculture, National Agricultural Library, Alternative Farming Systems Information Center
2004
[It is on this page, ready to read]
Laughing and attempting to get in their minds.
Bessie is thinking, “who are you? you smell like you drink goat milk too........are we related?”
Tom is thinking, “you are young now, but when I am old you will feed me”........
So goes that twilight love stuff, Bessie will leave poor old Tom for greener pastures, one day.
Thanks for the smile.
What do they mean when they say a plant will “bolt”? <<<
It means that it will go to seeds, some in the heat will bolt, set seed and you get no/very small crop, as in lettuce and other leaf crops.
Pinetree seeds grew for me in Yuma and here also.
I would think that your growing conditions, are about the same as mine, 3300 foot elevation and dry, hot in the summer, but not like Yuma, here the nights will cool off, when the sun goes down.
Does Pinetree still send out a catalog?
Save all the paper catalogs that you get, you will go back to them over and over, over the years, it is the best place to learn.
To me, I trusted what Pinetree said, also Nichols and Sandhill Preservation, the others to me were usually just pretty pictures, as many of them are too expensive and don’t have strong seeds and plants.
There is another place that will excite you in Canada, Richters, they have herbs and seeds/plants that you cannot get any other place and are full of information.
Be careful on the heritage seeds, some times you are paying more for the glory of the nursery name and a fancy packet, then the same seed will be at the above 4 nurseries.
I will go with a plain brown wrapper for my seeds and save my money for more seeds.
You might say that I love ordering seeds...
Rosemary, Lavender, the mints, most of the common household herbs, can be bought at Walmart, outside on the racks, they were a dollar and are now two, more than likely, but they have been good plants for me.
You might also watch the ads in the paper, those give away types and you should join free cycle group for your area and then you can ask and expect to get all kinds of plants through it and for free.
I joined the Kingman group, to see what it is all about and even tho, I can’t get involved, it is fun and interesting to read what they give away and ask for, any and every thing, all classes, from a couple magazines, to a car.
I think you will find the master site at free cycle.org, or com, it is now a world wide group, no money involved.
Give away a couple things and then you can start asking for things, you should make the effort and ask for compost and pots and plants.
I think most of the seeds will come in ok, citrus will not be allowed to be imported.
Have fun.
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Richters Herbs - Medicinal, Culinary, Aromatic - Plants & Seeds
Goodwood, ON L0C 1A0 Canada Tel. +1.905.640.6677 Fax. +1.905.640.6641. Herb plants, seeds, books, dried herbs and more – Richters is your best source for ...
www.richters.com/ - 26k - Cached - Similar pages
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Herbs: Is There an Opportunity?
Because Richters is one of the best known herb companies in Canada, we get a lot of inquiries from people wanting to get into the herb business – at least ...
www.richters.com/newdisplay.cgi?page=MagazineRack/Articles/HerbsOpp.html&cart_id=81.1496 - 11k - Cached - Similar pages
More results from www.richters.com »
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Richters - Goodwood, ON, Canada (Goodwood, Uxbridge, Hwy 47 ...
Richters Other - fresh herbs, dried herbs, seeds Place in Goodwood, Uxbridge, Hwy 47 & Brock Ontario (including Toronto) - CHOW Places.
www.chow.com/places/11772 - 76k - Cached - Similar pages
The nut tree growers near here use a shaker to harvest the pistachios, almonds or walnuts. I’d love to see them doing it, I’ve only heard of the technique. <<<
When Bill drove the gas truck for Mobil, he delivered loads to the Peach Springs Indian Reservation, one of his rare trips was into the Grand Canyon, he saw a school bus parked on the road and the kids all out of it, so he stopped and asked if they needed help........
No, as they bring the school kids each year to harvest the pine cones for the seeds.
http://www.aussurvivalist.com/default.htm
TEOTWAWKI (The End Of The World As We Know It)
The following graph shows our current opinion as to the possible causes and likelihood of a major catastrophe in the next ten (10) years. However, if there is one thing we do know it is that when something does happen it will probably be something completely unexpected and totally out of left field. The graph is just a guide to what sort of things are on our own personal radar.
Climate Change 87%
Natural Disasters 60%
Economic Collapse 77%
Natural Pandemic 59%
WMD Event 10%
World War III 45%
Asteroid Impact 0.5%
Bears repeating
10th
Yes, 200 will give you a good idea of what is going on.
I haven’t kept it as up to date as I could with all the threats and history posts, too busy here.
But I do have the Imm headlines and he does a better job than I can at pulling the world’s threats together.
As you read the alerts, keep in mind, that a threat to any of our allies, is also a threat to the U.S., as they will hit our troops, citizens or Embassy in that country.
There is a lot of chatter on nuclear and bio terrorism again, so the jihadi are still planning hits. And yes, they have them,
There are videos of tests ben laden did on dogs, that were found, several years ago.....the dogs were dropping dead.
Any thing that Saddam in Iraq, russia or china and north korea has, so does the jihadi....
Never mind about the lefty papers and there lies of no WMD in Iraq or other terror countries. The fact is, the nuclear materials went to Tennessee and to Canada, as fast as Bush could get it out of Iraq and from Kahadfi.
Natural Disasters 60%
Economic Collapse 77%
Natural Pandemic 59%
World War III 45%
You might say the above is going on right now.
That link that I posted for the pandemic site, will give an idea of what is going on.
I get many reports from ProMed, that I don’t post.
As for the WMD, I would put the pork recall in Ireland on that list, they were threatened by jihadi’s in the last month.
Of course, the pork being poisoned, could be an accident, but if you ever know the truth, it won’t be an accident, as it was meant to harm the people and keep in mind that above all else they like to harm us in the pocket book, they think that broke and hungry, we will give in to their demands.
LOL, they sure don’t know Americans, when they start to pull together, do they.
Ha Ha, makes me smile and is a lot funnier than my LOL.
Heh, I should have bought heirloom tomatoes last year at Whole Foods! They were a bit weird looking and I was not enthusiastic about buying them, but next time I will and save the seeds.
I think Pinetree has a catalog and the next one for 2009 will ship in January. There's no big hurry to buy seeds, is there? I will request a catalog all the same, for the information especially.
I will buy the herb seeds or plants at Walmart and see what I can do with them. Good recommendation.
LOL I saw a website (I think I posted the link earlier) for a place that sells Central Valley wildflower seeds by the pound... the park owner would love that... NOT!
I forgot about Sandhill (LOL, and I'm doing the index!!) so I will look at their website too.
I have been subscribed to FreeCycle for a while. The last 2-3 weeks I have deleted the emails unread since I'm a bit busy but after the holidays I will look at what's being offered. I may stop at the Fresno State University nursery, their plants are beautiful! Although, they never mention organic... I'll think about that.
Your ideas and knowledge are priceless. Thank you so much.
You are here: Home / Grazing Systems and Alternative Livestock Breeds / Aquaculture
Grazing Systems and Alternative Livestock Breeds
Largemouth bass
The farming of finfish, shellfish and other aquatic animals has become big business during the past 20 years. Recent developments include production of aquatic plants, certified organic production and fish/plant integrated systems.
Aquaculture Automated Database Searches
USDA. NAL. Alternative Farming Systems Information Center.
Conduct automated, real-time, searches to locate current resources on aquaculture-related topics – ready-made searches for AGRICOLA, USDA Agricultural Research Service, all USDA servers and Internet search engines.
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Organic Aquaculture
USDA. NAL. Alternative Farming Systems Information Center.
Briefly identifies and describes the important issues pertaining to organic aquaculture with regard to production technology, standards and laws, environmental and economic sustainability, research and development, and markets and trade. Suggested reading lists and extensive bibliography included.
Divider
Fish, 2003
USDA. NAL. Animal Welfare Information Center.
A comprehensive resource on fish used in research and aquaculture covering pain and distress, husbandry, guidelines, and regulatory issues.
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Molluscs, 2003
USDA. NAL. Animal Welfare Information Center.
Contains lists of citations, Web sites, and organizations relating to the rearing, care, and housing of molluscs in research laboratories and aquaculture.
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AquaNIC
Purdue University. Aquaculture Network Information Center.
Gateway to electronic aquaculture resources with links to thousands of publications, newsletters, visual media, calendars, job services, directories and specialty sections for species and production systems. AquaNIC is a cooperative project based at Purdue University.
Divider
Finfish Aquaculture Workbook Series
Maryland Sea Grant Extension.
A series of fact sheets about fish farm and pond maintenance. A list of relevant videos and publications is provided.
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Environmentally Friendly Aquaculture Digital Library
National Sea Grant Library.
Contains documents relating to aquaculture and arranged into the following subject areas: general, open ocean, cage/net pen culture, recirculating systems, stock enhancement, laws/regulations, and design/construction. Some documents are available online, others may be borrowed or ordered.
Divider
FishBase
Froese, R.; Pauly, D.
Contains information almost 30,000 fish species known to science for professionals such as research scientists, fisheries managers, and zoologists. FishBase was developed at the WorldFish Center in collaboration with the FAO and many other partners.
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FINS: Fish Information Service
Active Window Productions, Inc.
Aquaria reference and hobbyist information.
Divider
Fishing for Information
University of Stirling; Aqua TT, Ltd.
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The Electronic Zoo: Fish
Washington University. Division of Comparative Medicine.
Compiles links to aquaculture, aquaria, ichthyology, marine fish, sport fishing, commercial and other related resources.
Divider
Last Modified: Feb 29, 2008
Links referenced within this page (Hide Links on this Page)
Aquaculture Automated Database Searches
http://www.nal.usda.gov/afsic/pubs/aqua/aquasearch.shtml
Organic Aquaculture
http://www.nal.usda.gov/afsic/AFSIC_pubs/afnotes5.htm
Fish, 2003
http://www.nal.usda.gov/awic/pubs/Fishwelfare/fishwelfare.htm
Molluscs, 2003
http://www.nal.usda.gov/awic/pubs/molluscs/molluscs2.htm
AquaNIC
http://www.aquanic.org/
Finfish Aquaculture Workbook Series
http://www.mdsg.umd.edu/programs/extension/aquaculture/finfish/factsheets/
Environmentally Friendly Aquaculture Digital Library
http://nsgl.gso.uri.edu/aquadig.html
FishBase
http://www.fishbase.com/home.htm
FINS: Fish Information Service
http://fins.actwin.com/
Fishing for Information
http://www.fishing4info.com/
The Electronic Zoo: Fish
http://netvet.wustl.edu/fish.htm
http://www.nal.usda.gov/afsic/pubs/agnic/printPHP2.php
aerial view of agriculture tillage of fields.
Compiled by:
Mary V. Gold
Alternative Farming Systems Information Center
March 2007
What is Sustainable Agriculture?
Some terms defy definition. “Sustainable agriculture” has become one of them. In such a quickly changing world, can anything be sustainable? What do we want to sustain? How can we implement such a nebulous goal? Is it too late? With the contradictions and questions have come a hard look at our present food production system and thoughtful evaluations of its future. If nothing else, the term “sustainable agriculture” has provided “talking points,” a sense of direction, and an urgency, that has sparked much excitement and innovative thinking in the agricultural world.
The word “sustain,” from the Latin sustinere (sus-, from below and tenere, to hold), to keep in existence or maintain, implies long-term support or permanence. As it pertains to agriculture, sustainable describes farming systems that are “capable of maintaining their productivity and usefulness to society indefinitely. Such systems... must be resource-conserving, socially supportive, commercially competitive, and environmentally sound.” [John Ikerd, as quoted by Richard Duesterhaus in “Sustainability’s Promise,” Journal of Soil and Water Conservation (Jan.-Feb. 1990) 45(1): p.4. NAL Call # 56.8 J822]
Sustainable agriculture was addressed by Congress in the 1990 Farm Bill [Food, Agriculture, Conservation, and Trade Act of 1990 (FACTA), Public Law 101-624, Title XVI, Subtitle A, Section 1603 (Government Printing Office, Washington, DC, 1990) NAL Call # KF1692.A31 1990]. Under that law, “the term sustainable agriculture means an integrated system of plant and animal production practices having a site-specific application that will, over the long term:
* satisfy human food and fiber needs
* enhance environmental quality and the natural resource base upon which the agricultural economy depends
* make the most efficient use of nonrenewable resources and on-farm resources and integrate, where appropriate, natural biological cycles and controls
* sustain the economic viability of farm operations
* enhance the quality of life for farmers and society as a whole.”
As more parties sign on to the sustainable agriculture effort, perceptions about what defines sustainability in agriculture have multiplied. AFSIC’s publication, Sustainable Agriculture: Definitions and Terms, http://www.nal.usda.gov/afsic/pubs/terms/srb9902.shtml strives to illustrate the commonality and some of the controversy that defining such a goal entails, and it includes brief descriptions of the methodologies and practices currently associated with sustainable agriculture.
“In popular literature, sustainable agriculture generally is presented as a new phenomenon. Wes Jackson is credited with the first publication of the expression in his New Roots for Agriculture (1980), and the term didn’t emerge in popular usage until the late 1980s.” (“A Brief History of Sustainable Agriculture,” by Fred Kirschenmann, in The Networker, vol. 9, no. 2, March 2004.) However, the idea of agricultural sustainability – stewarding the food production resource base for use of future generations – is not a new phenomenon.
Learn more:
*
Sustainable Agriculture: Definitions and Terms, by Mary V. Gold. AFSIC, 2007
http://www.nal.usda.gov/afsic/pubs/terms/srb9902.shtml
o
Related Terms (Glossary)
http://www.nal.usda.gov/afsic/pubs/terms/srb9902terms.shtml
o
For Further Reading (Bibliography)
http://www.nal.usda.gov/afsic/pubs/terms/srb9902bib.shtml
o
For Further Reading, Supplement 2000-2007(Bibliography)
http://www.nal.usda.gov/afsic/pubs/terms/srb9902bib07.shtml
*
Tracing the Evolution of Organic/Sustainable Agriculture: A Selected and Annotated Bibliography, by Mary V. Gold and Jane Potter Gates. AFSIC, 2007
http://www.nal.usda.gov/afsic/pubs/tracing/tracing.shtml
*
Exploring Sustainability in Agriculture, Sustainable Agriculture Research and Education (SARE), 2002
http://www.sare.org/publications/exploring.htm
*
Sustainable Agriculture, Wikipedia, the free encyclopedia
http://en.wikipedia.org/wiki/Sustainable_agriculture
*
What is Sustainable Agriculture? ATTRA - National Sustainable Agriculture Information Service
http://attra.ncat.org/fundamental.html
Back to Top
Where are the best sustainable agriculture research and information sources?
Databases and other online information portals may contain book and article citations and abstracts, research project descriptions, full-text documents and spreadsheets, organizational contact information, plant and animal production information and/or other kinds of data. The majority provide free online access and downloading.
AFSIC’s Guides to Searchable Sites and Databases, http://afsic.nal.usda.gov/nal_display/index.php?info_center=2&tax_level=1&tax_subject=288, guides you to information and links for:
* Primary Research and Literature Databases
* Secondary Research and Literature Databases
* Related Databases
* Selected Glossaries
* Selected Directories
* Finding Additional Specialized Agricultural Databases
* Information about Obtaining Full-text Journal Articles
Learn more:
*
Sustainable Agriculture Automated Database Searches, by Becky Thompson. AFSIC, 2007.
http://www.nal.usda.gov/afsic/pubs/agnic/susagsearch.shtml
Conduct automated, real-time, searches of online databases, Web sites and catalogs to locate current resources on this topic.
*
Where to Find Sustainable Agriculture Research Online. AFSIC, 2008
http://www.nal.usda.gov/afsic/pubs/agnic/susagresearch.shtml
*
Sustainable Agriculture: Top 10 Research Journals. AFSIC, 2007
http://www.nal.usda.gov/afsic/pubs/agnic/susagjournals.shtml
*
Related AFSIC bibliographies and research guides
http://www.nal.usda.gov/afsic/pubs/pubsindex.shtml#sustainable.shtml
Back to Top
How can I find sustainable agriculture people and organizations?
People and organizations are essential information sources for sustainable agriculture. Contacting your state or county Cooperative Extension Service is a good place to begin the search for helpful information and contacts at the local level. In addition to general agricultural information, each state Extension office has a designated Sustainable Agriculture Coordinator. Non-profit, farmer and trade organizations may also prove invaluable.
Learn more:
*
Sustainable Agriculture Organizations and Information Providers. AFSIC, 2006
U.S. national and regional groups involved in research, outreach, advocacy and production expertise.
http://www.nal.usda.gov/afsic/pubs/agnic/susagorgs.shtml
*
State Sustainable Agriculture Coordinators. Sustainable Agriculture Research and Education (SARE)
Each coordinator facilitates a statewide training program in sustainable agriculture concepts and systems for field employees. Coordinators also serve as a point of contact for activities and information about sustainable agriculture specific to their states.
http://www.sare.org/coreinfo/coordinators.htm
*
State and National Partners. Cooperative State Research, Education, and Extension Service (CSREES), USDA
National directory of state land-grant institutions, experiment stations and Extension Service offices.
http://www.csrees.usda.gov/qlinks/partners/state_partners.html
Back to Top
Where can I explore educational and career opportunities?
Learning, careeer and job opportunities related to sustainable agriculture become more numerous every year.
Learn more:
*
Educational and Training Opportunities in Sustainable Agriculture, 17th edition. Compiled by Becky Thompson, AFSIC, December 2006
Directory of U.S., Canadian and international programs, curricula, classes, distance learning and field days at academic institutions and non-profit organizations.
http://www.nal.usda.gov/afsic/pubs/edtr/EDTR2006.shtml
*
Sustainable Farming Internships and Apprenticeships. ATTRA - National Sustainable Agriculture Information Service, 2007
Directory of farms seeking interns/apprentices from North America.
http://attra.ncat.org/attra-pub/summaries/intern.html
*
For Educators. Sustainable Agriculture Research and Education (SARE)
Educational tools from SARE for those who work with farmers and ranchers.
http://www.sare.org/coreinfo/educators.htm
*
Sustainable Agriculture Resources & Programs for K-12 Youth. Sustainable Agriculture Research and Education (SARE), 2006
http://www.sare.org/publications/edguide.htm
*
SANET-MG. Sustainable Agriculture Network.
Job opportunities are often listed with the Sustainable Agriculture Network’s e-mail discussion group, SANET-MG. To check recent archives/messages, go to http://lists.sare.org/archives/sanet-mg.html; Select “Search the archives since July 2000.” Use keywords like “position” or “intern” or “internship,” or simply browse the past 2 to 3 months worth of messages. You may also subscribe to the list via this site.
*
Organic Volunteers
http://www.organicvolunteers.org/
Search and find academic offerings, apprenticeships, internships, jobs and WWOOF (World Wide Opportunities on Organic Farms) placements.
*
REE Employment Opportunities. U.S. Department of Agriculture
http://www.afm.ars.usda.gov/hrd/jobs/index.htm
*
Chronicle Careers: Jobs in Higher Education. The Chronicle of Higher Education.
http://chronicle.com/jobs/
Other resources may be found at the AFSIC’s Education and Research Web page and through people and organization resources listed above.
Back to Top
Who will fund my sustainable agriculture research project?
Sustainable Agriculture Research Funding Resources, AFSIC, March 2007
http://www.nal.usda.gov/afsic/agnic/susagfunding.shtml
Federal Resources for Sustainable Farming and Ranching
ATTRA - National Sustainable Agriculture Information Service, 2007
This publication offers an overview of the major federal conservation programs that provide resources for farmers and ranchers to enhance and maintain sustainable farming and ranching practices.
http://attra.ncat.org/attra-pub/PDF/federal_resources.pdf
Back to Top
Where can I find sustainable agriculture conferences and workshops?
Calendars: Sustainable Agriculture, Organic Farming, Alternative/Specialty Crops and Livestock
http://www.nal.usda.gov/afsic/agnic/susagevents.shtml
Last Modified: Wednesday, 10-Dec-2008 13:46:10 EST
Page printed from:
http://www.nal.usda.gov/afsic/pubs/agnic/susag.shtml
http://www.nal.usda.gov/afsic/pubs/findinfo.shtml
red farm plow sitting in the snow by a red barn.
Compiled by:
Mary V. Gold
Alternative Farming Systems Information Center
Updated February 2007
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Alternative Farming Systems Information Center (AFSIC)
AFSIC specializes in locating and accessing information related to alternative enterprises and crops as well as alternative cropping systems. Librarians/information specialists provide free library services on request: referrals to books, journal articles, internet sites, experts, and organizations and agencies. Their publications, “Quick Bibliographies” and reference guides include Community Supported Agriculture Resources for Farmers; Organic Agricultural Products: Marketing and Trade Resources; and Where to Find Sustainable Agriculture Research Online?. All publications are online. Recently, the Web site added “Organic Roots,” a searchable electronic collection of historic pre-1942 United States Department of Agriculture (USDA) Technical Bulletins related to organic agriculture.
Alternative Farming Systems Information Center (AFSIC)
National Agricultural Library, Room 132
10301 Baltimore Avenue, Beltsville MD 20705-2351
Phone: 301-504-6559 or 301-504-6153
fax 301-504-6927
TDD/TTY: 301-504-6856
E-mail AFSIC
Web site: http://afsic.nal.usda.gov
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ATTRA - National Sustainable Agriculture Information Service
“ATTRA provides technical assistance to farmers, Extension agents, market gardeners, agricultural researchers, and other ag professionals... Topics addressed by ATTRA can be categorized into three broad areas: sustainable farming production practices, alternative crop and livestock enterprises, and innovative marketing.” In addition to direct assistance via telephone and a recently added “Ask a Sustainable Agriculture Expert” e-mail service, ATTRA provides dozens of free online farmer-ready publications on specific practices, crops, and enterprises. Recent titles include Oilseed Processing for Small-scale Producers, Enterprise Budgets and Production Costs for Organic Production, and Field Bindweed Control Alternatives. There are also newsletters, related links and resource guides.
ATTRA
P.O. Box 3657, Fayetteville AR 72702
Phone: toll-free 1-800-346-9140 (English); 800-411-3222 (Espanol)
Web site: http://attra.ncat.org/
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Sustainable Agriculture Network (SAN)
SAN is the communications and outreach arm of the Sustainable Agriculture Research and Education (SARE) Program, a USDA-funded initiative that sponsors competitive grants for sustainable agriculture research and education. SAN is dedicated to the exchange of scientific and practical information on sustainable agriculture systems; its resources include the SANET-MG listserv, free bulletins, minimally priced CDs and books, and a searchable database of all funded SARE project reports. Their most recent bulletins: Diversifying Cropping Systems and Exploring Sustainability in Agriculture. Most documents are online.
Sustainable Agriculture Network (SAN)
10300 Baltimore Avenue
Building 046 BARC-WEST
Beltsville MD 20705-2350
Phone: 301-504-6425 or 301-504-5236; fax 301-504-5207
E-mail: info@sare.org
Web site: http://www.sare.org/
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Missouri Alternatives Center (MAC)
The Center serves “Missouri farmers, Extension staff, government personnel and people who want to begin farming, diversify their current operation, or find ways to profit from small amounts of acreage.” Anyone may access their Web site resources, which include an on-line newsletter, and a comprehensive database of full-text, on-line Extension and related how-to publications from all states and on many alternatives, “from Asparagus to Watermelons, and Aquaculture to Worms.”
Missouri Alternatives Center (MAC)
University Extension
531 Clark Hall
Columbia MO 65211
Phone: 573-882-1905; fax 573-884-4336
800-433-3704 (MO only)
E-mail: moac@ext.missouri.edu
Web site http://agebb.missouri.edu/mac/ and
http://agebb.missouri.edu/mac/links/
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Small Farm Center
While aimed at California producers, the Center offers a great deal of information useful to all. Publications for purchase include Small Farm Handbook and The Specialty and Minor Crops, and Production Practices and Sample Costs booklets focusing on specific crops/geographic areas. The Center also features the Center’s Small Farm News, directories of Extension publications and small farm advisors, and a searchable 1600 item online library that allows ordering of publications which can be sent out via mail or fax.
Small Farm Center
University of California
One Shields Avenue
Davis CA 95616-8699
Phone: 530-752-8136; fax 530-752-7716
E-mail: sfcenter@ucdavis.edu
Web site: http://www.sfc.ucdavis.edu
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The New Farm: Farmer-to-Farmer Know-How from Rodale Institute
This recently renewed version of Rodale’s New Farm Magazine is strictly online, and, presents “success stories with expert resources for crop and livestock production, direct marketing, local food systems, policy campaigns and community-building collaborations.” New Farm includes a newsletter, news stories, research reports, organic price indexes, interactive discussions and surveys, and more.
The New Farm
Greg Bowman, On-line Editor
Phone: 610-683-1470
E-mail: bowman@rodaleinst.org
Web site: http://www.newfarm.org/
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OrganicAgInfo
The Organic Agriculture Consortium (OAC)/Scientific Congress on Organic Agricultural Research (SCOAR) provides this collaborative database of “current, accurate, scientifically-based or practically validated information about organic agriculture. The site contains information on production, economic data, research results, farmer anecdotes, certification information, transition strategies, as well as many other subjects related to organic agriculture.”
OrganicAgInfo
E-mail: oac@osu.edu
Web site: www.OrganicAgInfo.org/
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Agricultural Marketing Resource Center (AgMRC) - A National Information Resource for Value-added Agriculture
“AgMRC brings together experts from three of the nation’s leading agricultural universities - Iowa State University, Kansas State University and the University of California - into a dynamic, electronically based center to create and present information about value-added agriculture.” Recent publications include Where to Find Information for Doing Marketing and Business Studies, Mushroom Industry Profile, and Fin-fish Aquaculture Industry Page and Profile.
Agricultural Marketing Resource Center (AgMRC)
1111 NSRIC
Ames, IA 50011
Phone: toll free 866-277-5567
E-mail: agmrc@iastate.edu
Web site: http://www.agmrc.org
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NewCROP, The New Crop Resource Online Program
The rich information at this site is available by searching on crop names; searching on state and county names for currently harvested crops and related USDA Census of Agriculture statistics; by accessing and downloading full-text publications; finding related experts and conferences; and through an e-mail discussion group. Full-text publications include proceedings of three National New Crops Symposia: Advances in New Crops (1990), New Crops (1993), and Progress in New Crops (1996).
NewCROP
Center for New Crops and Plant Products
Purdue University
1165 Horticulture Building
West Lafayette IN 47907-1165
Fax: 765-494-0391
Web site: http://www.hort.purdue.edu/newcrop/
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Plants for a Future: Resource and Information Centre for Edible and Otherwise Useful Plants
“Plants For A Future is a resource centre for rare and unusual plants, particularly those which have edible, medicinal or other uses.” Located in the UK, its services include an on-line database, which currently consists of nearly 7,000 species of plants. The database is searchable by scientific name, common name or family; edible, medicinal or other use; or search for plants native to a particular area or a particular habitat.
Plants for a Future
Web site: http://www.pfaf.org/
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USDA Natural Resources & Conservation Service (NRCS) Plants Database: Alternative Crops
“Select crops that may be suitable for small scale farming by limited-resource farmers and small landowners. You will be provided with Web links to cultural requirements and marketing strategies for the crops and states you choose.”
NRCS Plants Database: Alternative Crops.
Web site: http://plants.usda.gov/ Select “Alternative Crops” from the menu on the left side of the screen.
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Growing for Market
A monthly magazine, Growing for Market focuses on “news and ideas for market gardeners.” Subjects include specialty produce, dried and cut flowers, and herbs; organic methods are emphasized. Feature articles are supplemented with resource information, commercial advertising, and an annual buyers guide to sources and suppliers.
Growing for Market
Fairplain Publications
P.O. Box 3747
Lawrence KS 66046
Phone: toll free 800-307-8949 or 785-748-0605
fax 785-748-0609
E-mail: growing4market@earthlink.net
Web site: http://www.growingformarket.com/
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Small Farm Today
“The original how-to magazine of alternative and traditional crops, livestock, and direct marketing;” published bi-monthly. Publisher/editor/farmer Ronald E. Macher also has written a book, Making Your Small Farm Profitable, aimed specifically at “beginning farmers or those seeking profitable alternatives.” Ordering information for the book, and for back issues of the magazine is available on the Web site. Small Farm Today also sponsors the annual National Small Farm Trade Show and Conference held in Columbia, MO.
Small Farm Today
Missouri Farm Publishing Inc.
3903 W. Ridge Trail Road
Clark MO 65243
Phone: 800-633-2535 or 573-687-3525
fax 573-687-3148
E-mail: smallfarm@socket.net
Web site: http://www.smallfarmtoday.com/
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Aquaculture Network Information Center (AquaNIC)
AquaNIC strives to be “the gateway to the world’s electronic resources for aquaculture information and education.” It currently provides access to newsletters, discussion groups, publications, Internet sites, and job listings, among other things. There is also a searchable database of information on specific fish species and aquaculture systems.
Aquaculture Network Information Center (AquaNIC)
Mississippi-Alabama Sea Grant Consortium
Dauphin Island Sea Laboratory
Web site: http://www.aquanic.org/
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American Livestock Breeds Conservancy (ALBC)
ALBC works to conserve rare breeds and genetic diversity in livestock, and operates as a clearinghouse for information on livestock and genetic diversity. They offer publications for sale; their Other Sites of Interest (http://www.albc-usa.org/links.htm) links page is especially comprehensive.
American Livestock Breeds Conservancy (ALBC)
P.O. Box 477
Pittsboro NC 27312
Phone: 919-542-5704; fax 919-545-0022
E-mail: albc@albc-usa.org
Web site: http://www.albc-usa.org/
Last Modified: Monday, 01-Dec-2008 11:00:38 EST
Page printed from:
http://www.nal.usda.gov/afsic/pubs/findinfo.shtml
The Alternative Farming Systems Information Center (AFSIC) specializes in identifying resources about sustainable food systems and practices in support of USDA’s effort to ensure a sustainable future for agriculture and farmers worldwide.
Organic Gardening page/links:
http://afsic.nal.usda.gov/nal_display/index.php?tax_level=1&info_center=2
http://www.101cookbooks.com/archives/print/cornmeal-crunch-recipe.html
101 Cookbooks Logo
Cornmeal Crunch Recipe
I make an effort to buy whole grain cornmeal - this is cornmeal that still has the nutritious bran and germ included. You can easily make this recipe vegan by omitting the cheese.
1 1/2 cups (medium grind) cornmeal
fine grain sea salt
4 cups yellow onion, chopped (about 3 medium)
1/4 cup olive oil
1/2 cup Parmesan cheese, freshly grated
3 cups water or vegetable broth
Preheat the oven to 400F degrees, racks in the middle. Butter and flour (or line bottom with parchment paper) one 9 x 12-inch baking dish or tart pan - or roughly this size.
In a medium bowl combine the corn meal with 1 1/2 cups water and 1/2 teaspoon salt. Stir and set aside.
To caramelize the onions, heat a splash of olive oil in a large thick-bottomed skillet with a pinch or two of salt. Cook over high heat, stirring and scraping the pan occasionally - more often as the onions begin to get increasingly brown. Continue cooking until the onions collapse and turn deep brown in color. Remove from skillet and set aside.
Bring 1 1/2 cups water (or broth) to a boil in a medium saucepan, add the water and cornmeal mixture, bring back up to a boil and stir until it is thicker than a heavy frosting - about 5 minutes. Remove from heat and stir in the cheese and 2/3 of the onions. Spoon the mixture into the prepared pan, spreading it to an even thickness, and drizzle with about 3 tablespoons of olive oil. Bake for about 45 minutes, or until the bottom is golden and the cornmeal begins to pull away from the sides of the pan a bit. Serve topped with the remaining onions (and more grated cheese if you like).
Makes about 16 pieces.
101 Cookbooks http://www.101cookbooks.com/
http://www.101cookbooks.com/archives/print/000127.html
Sweet Potato Pot Pie Recipe
3 tablespoons extra-virgin olive oil
1 medium white or yellow onion, chopped
3 cloves garlic, chopped
2 1/2 to 3 cups sweet potatoes, peeled and diced into 1/4-inch pieces
1/2 teaspoon salt (plus more to taste)
1 tablespoon adobo sauce from a can of chipotle chilies (or more to taste)
1 cup corn kernels, fresh or frozen
2 cups cold whole or low-fat milk
2 tablespoons cornstarch
1 box puff pastry dough (allow 20 to 30 minutes to thaw)
1 egg white
Preheat oven to 400 degrees.
In a large pot over medium-high heat, add the oil, onion, garlic, sweet potato and salt. Saute, stirring occasionally, for about 10 minutes, or until the potatoes are tender. Stir in the adobo sauce and corn.
In a small bowl, combine the milk and cornstarch, then pour the mixture into the sweet potato pot. Leave the heat at medium-high for a few minutes to bring to a boil, stirring constantly, and cook until the filling starts to thicken, about 2 minutes. Remove from heat and season with more salt to taste. Pour the filling into small ovenproof bowls, each three quarters full.
Cut a piece of puff pastry dough to fit over each bowl, with some overlap. Place the dough on the bowls and fold over the edge of the dish. Brush the dough lightly with egg white (this creates a golden crust).
Using a fork, poke a few holes in the top of each pie to allow steam to escape, and bake until the crusts are tall and deeply golden, about 15 minutes. Tip: Bake the potpies on a baking sheet lined with foil in case some of the filling bubbles over.
Serves 4 as a main course.
101 Cookbooks http://www.101cookbooks.com/
http://www.101cookbooks.com/archives/print/000146.html
Sicilian Broccoli and Cauliflower Pasta Recipe
1 bunch broccoli, trimmed of tough ends
1 head cauliflower, quartered, core removed
2 medium yellow onions, sliced 1/4 inch, lengthwise
4 cloves garlic, finely chopped
A generous pinch of saffron threads
A generous pinch of red pepper flakes, more to taste
1 teaspoon fresh rosemary, finely chopped
olive oil as needed
2 tablespoons golden raisins, plumped in warm water, drained
1/2 cup lightly toasted pine nuts
1/4 cup fresh chopped parsley for garnish
Freshly grated Parmesan, to taste, about 1 cup
kosher salt, to taste
1 pound dried pasta, sturdy variety such as Penne Rigate (cooked al dente, according to package directions)
1 cup pasta water, reserved from cooking (may or may not get used, but very handy to have when putting the pasta together).
Slice the broccoli stems crosswise into 1/4 inch slices. Slice the florets lengthwise, also 1/4 inch thick. Start by slicing from the stem-end up towards the floret and when you get to about an inch and a half from the top, turn it lengthwise to slice the floret. The florets tend to fall apart, that’s ok, this is a rustic dish.
Cut cauliflower into similar sized pieces as the broccoli.
Heat a large heavy saute pan or skillet over moderate heat. (The pan should be large enough to hold the broccoli in a couple of layers, but not heaping/spilling out of the pan.) When the pan is hot add a generous splash of olive oil and all the broccoli. Turn the heat up to high and add a generous amount of salt. It’s important to get the seasoning in the broccoli from the start, otherwise it will be bland, taste broccoli about halfway through cooking. Stir-fry the broccoli until it is tender and browned in spots, adding more oil if needed and taste for salt. This can take about 10 minutes. Set aside broccoli (drain off excess oil if you wish)
Cook the cauliflower in the same pan, in the same manner. If the pan isn’t too brown, just go straight ahead and add some oil and throw in the cauliflower. If it is too brown, rinse the pan and proceed with the recipe. Again, initial seasoning is important, so taste for salt about halfway through cooking. Add the cauliflower to the broccoli.
Using the same pan (rinse if needed), cook the onions in olive oil over moderate heat. When the onions begin to soften add the garlic, saffron, hot pepper flakes, and a pinch of salt. Be careful not to let the garlic burn. Cook mixture until the onions are tender but not brown, about 5 minutes. The onions will turn a vivid yellow from the saffron. Set aside.
To assemble the pasta:
Warm a large pasta bowl. Drain the pasta, reserving some of the water.
Toss hot pasta back into its pot and put it back on the stove on very low heat, add the broccoli, cauliflower, saffron, onions, rosemary, raisins and half of the pine nuts, and parsley. Stir to combine, adding some pasta water to the mixture. Raise the heat a bit to bring it all together. Taste for seasoning.
Turn into the warm pasta bowl and top with remaining parsley, pine nuts and a generous handful of Parmesan. Serve immediately with more Parmesan on the side. Whew!
Serves 8-10.
101 Cookbooks http://www.101cookbooks.com/
http://www.101cookbooks.com/archives/print/001199.html
Peter Reinhart’s Napoletana Pizza Dough Recipe
Heidi notes: Peter’s recipe says the olive (or vegetable oil) is optional. I use it every time - always olive oil, not vegetable oil. I love the moisture and suppleness it adds to the dough, and it makes your hands soft too.
4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
1 3/4 (.44 ounce) teaspoons salt
1 teaspoon (.11 ounce) instant yeast
1/4 cup (2 ounces) olive oil (optional)
1 3/4 cups (14 ounces) water, ice cold (40°F)
Semolina flour or cornmeal for dusting
1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn’t come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.
2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.
3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)
4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Let rest for 2 hours.
5. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Preheat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss as shown on page 208. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn’t as effective as the toss method.
7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other top- pings, remembering that the best pizzas are topped with a less-is-more philosophy. The American “kitchen sink” approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.
8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.
9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.
Makes six 6-ounce pizza crusts.
from The Bread Baker’s Apprentice by Peter Reinhart (Ten Speed Press) - reprinted with permission
101 Cookbooks http://www.101cookbooks.com/
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