Investment Fund
OEFFA Policy
Begin Farming
Growers Resources
Seasonal Jobs Program

Links for the Summer 2009 Newsletter

Food Safety Article

Colloquy in the Congressional Record

NSAC's response to the Dingell letter

Welcome... to the Editor's Corner.

Get your self a cup of tea and have a look around.

Most of what you will find here will be references and resources referred to in the OEFFA News (OEFFA's bimonthly Newsletter.) When information exceeds the limitations of the newsletter and spills over the page boundaries--it lands here. I have tried to design it so that it will still make some sense with out ever having read a word of the OEFFA News. A lot of what is here is archived, but I will be adding more as the newsletter grows. Enjoy, and feel free to email me if you have any questions.

Good Potting Soil Links
Potting Soil Overview
Seed Starting Mixes
Mixes for Plants Older than the Seedling Stage


Trish Mumme, Garden Patch Produce, is an OEFFA member and the author of a column called Farm to Table: Savoring the Season in the OEFFA Newsletter. These are recipes that we wanted to include in the Summer 06 issues, but that just didn't fit. So here they are...

Zucchini Chocolate Cake (Sure to please!)
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1/4 cup cocoa
1 tsp. vanilla
3 eggs
2 cups sugar
1/2 cup oil
3/4 cup buttermilk
2 cups shredded zucchini
1/2 chopped nuts, opt.
Mix dry ingredients with a whisk or fork in a large mixing bowl. Add vanilla, eggs, sugar, oil and buttermilk and beat well. Fold in zucchini and nuts. Bake in 9x13 pan 30-40 min. at 350 or till cake springs back when touched in center. Do not underbake.

1 1/2 cups sugar
6 tab. shortening or butter
6 tab. milk
1/2 cup chocolate chips
1/4 tsp. vanilla
1/4 tsp. salt
Bring to a boil, srirring occasionally, and boil for 30-40 seconds. Add chocolate chips, vanilla and salt if desired. Stir well. Cool and spread on cake.

Corn and Tomato Salad
7 ears of fresh corn
1 tab. salt
5 plum tomatoes, cored and diced or 3 cups cherry tomatoes, halved
1 red or yellow pepper, diced
1 medium red onion, minced fine
1-2 hot chile peppers, seeded and minced
1 clove garlic, minced or pureed
2 tab. lime juice
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup canola oil
1/4 cup freshly chopped oregano or cilantro

Bring large pot of water to a boil and add salt. Cook corn 3 minutes, cool, and cut corn off cob. Combine cut corn, tomatoes, yellow peppers and red onion in a large bowl. Place chiles, garlic, lime juice, salt and pepper in a small bowl and whisk to combine. Drizzle in oil while whisking so as to form an emulsion. Pour over veggies and stir in herbs. Marinate in refrigerator two hours or more before serving.

Genetically Altered Foods

The Non-GMO Reort
See the OEFFA Newsletter for information about a free trial issue. The Non-GMO Report is the only monthly newsletter that provides information to respond to the challenges of genetically modified (GM) foods.

* Produce non-GMO products from seed to shelf
* Prevent GMO contamination
* Connect with potential buyers of non-GMO and organic products
* Find non-GMO and organic ingredient sources
* See how companies succeed producing non-GMO products
* Stay up-to-date on global GM food issues
* Learn what experts say about GM food issues

If you are interested in receiving the OEFFA Newsletter, become an OEFFA member! Members recieve the bi-monthly newsletter either electronically or in print form, along with a host of other benefits!