Fresh Produce Initiative Serves 33 Counties in New Mexico

For 15 years, the state of New Mexico has partnered with the New Mexico Association of Food Banks (NMAFB) on the Fresh Produce Initiative.  Here is more information on the scope and impact of this program. Thanks to Kathy Komoll, executive director of the NMAFB, for providing the images and the information below.
 

• The funding allows food banks to distribute fresh produce to all 33 counties, over 500 local service partners, and 70,000 New Mexicans every week. 
• The food banks belonging to the New Mexico Association of Food Banks distributed 9.7 million pounds of produce in FY 2015 or 271 semi-truck trailers. That is up from 4 million pounds in FY 2008. The network accomplished this increase by expanding its collaborative network and heightening its food rescue efforts across the state. 
• The cost last year was $0.07 per pound (not including labor and services provided by our member food banks) versus the retail comparable of $0.23 to $2.39 per pound. "At this time, no other organization in New Mexico could match our ability to acquire and distribute produce in the same way," said Komoll.
• Of the people that are served, between 30-40% are children under the age of 18, and 21% are seniors over the age of 60. 
• Those who suffer from hunger are 2.9 times more likely to experience poor health. Fresh produce provides needed nutrition to those who may be struggling with chronic health issues related to poor nutrition. 
• The NMAFB continues to work to ensure that every agency in its network that chooses to distribute fresh produce has access to fresh, healthy food. For more information, contact NMAFB Executive Director Kathy Komoll at info@nmfoodbanks.org or call 505-217-1066

Fresh Garlic

...and, were back!  Its been an epic couple of months of battling winged and bushy-tailed garden destroyers, off-homestead duties, and a cute little time vacuum, but things are finally starting to slow down enough to devote some eagerly-saved effort to blogging.  But dont worry, grasshoppers, we shall regale you with the full tale of these recent months in due time.

Today, were talking garlic.  About a month ago, we realized the garlic tops hadnt grown in quite a while and the leaves were starting to turn brown.  Time to harvest!  While we managed to dig up most of the bulbs unscathed, we found three with damage.

(Katie says, "From the trowel you dug them up with?"

"No, no, of course not.  I would never make a careless mistake like that; they had those slices before I dug them up.  Theres a new invasive species of Italian worm that makes marks just like those...surprised you havent heard about it yet  Also, dont bother looking that up."

*Katie rolls her eyes.*)

So, what to do with the damaged bulbs?  They probably wont survive the normal curing process, being full of invasive Italian worm bites and all.

Any fresh garlic recipe will work, but we put most of it on pizzas.  The flavor of the fresh garlic was unreal.  Very different than even the garlic cloves from dried bulbs.  Yum.  As a side note, we didnt think to try Clotildes use for the inter-clove membranes, which arent dry and papery on fresh garlic, but you can bet your boots we will next year.

Also, we had a good time with the chopped scapes on the pizzas, but there are lots of other ways were looking forward to trying next year, too.  For example, garlic scape pesto? That sounds pretty good!

Whats your favorite use for freshly-pulled garlic?  Let us know in the comments section below!