>>Hi I’m Jason Shoultz. How fresh do you
like your produce? Coming up on
America’s Heartland we go to the source with
some folks who like their fruits and vegetables
fresh from the farm. You can’t get fresher
peaches than those you pick from the tree. We’ll take you to
Delaware where one farmer meets consumer demand by
letting them do the work. We’ll travel to Alabama
where fresh produce is important to a chef,
not only for his restaurant, but in supporting local
“home grown” efforts. Tropical produce is the draw at this farmers market
in Hawaii, catering to locals
and folks on vacation. And if farm fresh
strawberries are to your liking, We have a great
recipe suggestion in our Farm to Fork segment. It’s all coming up on
America’s Heartland.>>America’s Heartland is
made possible by… CropLife America-
Representing the companies whose modern
farming innovations help America’s farmers
provide nutritious food for communities
around the globe.>>The Fund for
Agriculture Education – A fund created by
KVIE to support America’s Heartland
programming. Contributors include
the following: ♪♪ In America’s Heartland,
livin’ close to the land ♪♪ ♪♪ There’s a love
for the country ♪♪ ♪♪ And a pride
in the brand ♪♪ ♪♪ In America’s Heartland ♪♪ ♪♪ Livin’ close…
close to the land ♪♪ ♪♪>>There is no denying
that very fresh produce just makes a salad pop
with flavor or fresh fruit can deliver that
special dessert that you’ll enjoy and
remember for a long time. And the demand for those
fruits and vegetables has prompted a change in the
way that many people shop. Just looking at the growth
of Farmers markets tells a good part of the story. Go back to 1994 and there
were an estimated 1800 farmers markets
in the U.S. Fast Forward to 2013 and
that number had jumped to more than 8 thousand. It all centers on
the consumer demand for fresher foods,
greater choices, organic considerations and a simple interest
in eating better. And supermarkets,
as well as outdoor markets, are answering
those needs as well. But the Farm to Table
movement has also prompted people to get closer to the
actual production sites: striking up a relationship
with the farmer and choosing the very piece of produce
they want to consume. Our Yolanda Vazquez takes
us to one farm in Delaware where farm visitors help
bring in the harvest.>>Bennett’s peaches, the finest peaches in
the State of Delaware.>>Ralph Geigenast is
particular about his peaches. So, heading for the orchard
on this mid-summer morning…>>Look at that,
there’s four- there’s eight peaches in
the bottom of that box and the bottom is filled up.>>Jane Layton and her husband
echo that enthusiasm.>>And they certainly are
big this year. Goodness! Yes, much bigger than usual.>>Peaches, along with
grapes, oranges, apples and strawberries are one of the most popular
produce items in America. So popular that in many part
of the country consumers are willing to do the
harvesting themselves. Which is why this is a
very busy time of the year for orchards in the
mid-Atlantic states like the Bennett U-Pick-It farm
in Frankford, Delaware.>>Here you go… you can get cart or a
wagon right over here.>>All right, Wayne,
got a spot down here.>>Jim Bennett’s idea to
connect consumers with “hands-on” agriculture began
more than 20 years ago.>>My goal is to try and
grow a perfect peach in an imperfect world.>>Some contend that
Jim’s being modest, since he’s travelled
extensively, researching plant
varieties in his efforts to produce the perfect peach..>>$21.16- $23.28, hun.>>Jim says he’s sees
a growing trend, consumers interacting
with producers.>>We have yellow peaches
today called Loring Peaches.>>That connectivity gives
farmers valuable feedback on their products
and helps consumers to better understand
agriculture.>>So many areas have
forgotten how to feed themselves and that’s what
I think the trend towards small farms and people
getting fresh food locally is all about, that there
is a connection to the land.>>But just look at the
size of these things! If these aren’t 3 and a
half inches in diameter… Oops, I dropped one. But, I’ll tell you what
I don’t leave mine. The ones I drop I take.>>You want all the
nectarines together or white ones together or what?>>Jim’s wife, Carrie,
and their two sons work side by side
in all aspects of the family
orchard operation. These trees produce upwards
of two hundred thousand pounds of fruit each year.>>We’ve had great years,
we’ve had disastrous years. But, we’ve never lost the
desire to keep going and the hope that someday
there would be a legacy for our sons to inherit as well.>>And “legacy” is the
operative word here. This farm has been in the
family since the 1860’s. It’s been honored as one of Delaware’s
historic homesteads. That makes Hail Bennett
and his brother Henry sixth generation farmers.>>It’s a nice thing
to think about, and it’s a great feeling to
know that I’m continuing on such a long family
legacy on our land here.>>Hail and Henry already
have plans for the future. Hail went to college
to study horticulture. He says he’s ready to use
his knowledge of science and plants to perpetuate and
improve the product.>>Farming is a
labor of love. And it’s something that
you have to love to be able to work that hard,
and to be able to, you know, spend so much
time outside. Some days when it’s
95 degrees out here I wish I was in an
air-conditioned office. But, in reality
it’s a great job and it’s hard to imagine
myself doing anything else.>>Would you like
white peaches, yellow peaches,
or nectarines? All picked fresh
this morning.>>Henry is pursuing a
marketing degree at San Diego State University. He will promote the product.>>Today in agriculture it’s
just as much about selling your product
as it is growing it. You know, you could have the
best product in the world and if you can’t
get it out there you’re not going to
be able to sell it.>>Those cooperative family
efforts are good news to Jim and Carrie for whom
the farm is a labor of love as well as an ongoing
agricultural concern.>>We’re fortunate to
have two sons interested enough in the business
to continue in it.>>The boys say it’s because
they believe in the product.>>When I see someone bit
into a peach in the orchard like this, it just makes
it all worthwhile.>>And that’s something
that seems to be working for the customers as well>>It only takes about four
minutes to fill a box. Good morning, how ya doing? ♪♪>>Peaches have an
interesting travel history. Popular at U-pick
farms in the U.S., the fruit is not
native to America. Peaches originated in China, spread to Europe
through Persia and were brought to South
America by Spanish explorers. Colonial planting began in
Virginia in the 1600’s, but large commercial
production didn’t start till the beginning of
the 20th century.>>That demand for the
very freshest food items has impacted restaurants
as well as outdoor markets and you pick farms. Many new restaurants
work with local growers or ranchers to
demonstrate that “fresh” means getting food
close to its source. For one chef in Alabama that
means a changing restaurant menu and efforts to support
the “home grown” movement. Think of chef Chris Hastings like a doctor making
house calls. Today he’s visiting the
Jones Valley Urban Farm.>>Good morning Edwin.
How ya feeling, buddy?>>Doing good, how about you?>>Great, Fantastic.>>In the heart of
Birmingham, Alabama, this agricultural enterprise
uses vacant land to grow 80 different types
of fruits and vegetables. Today executive director
Edwin Marty shares some of his baby arugula with-
with Chris.>>Yeah this was sort of an
experiment that we threw together this, this winter.>>Chris buys produce from
Valley Urban Farm which in turn uses it for educational
programs about food and farming for city kids.>>So his continued support
buying from us week after week after week throughout
the entire history of Jones Valley Farm has
made it possible basically for us to
continue to grow. For us to continue
to have income, to turn that over to
our education programs.>>Using locally grown
produce when he can is part of Chris Hastings
culinary philosophy. Chris says it allows
him to create tastier, seasonal dishes.>>You get to taste the
food there on the spot, you get to know about their
history and whom they are and it’s just important to
get to know those people.>>And there’s also
a social benefit- dollars stay right here
in the local economy. Helping out farmers
like Arlie Powell at Chris’s next stop-
Petals of the Past Nursery.>>Hi, Mr. Powell.>>Good morning.>>Today Arlie is
harvesting grapes.>>And when this one
gets this color, you can take that fruit,
twist it one way, twist it the other,
and it’ll snap loose.>>Oh, how about that?>>And you don’t
break the skin.>>Providing local restaurants with fresh fruit in
the spring and summer helps this nursery have a
stable year-round income.>>Restaurants are not going
to take humongous amounts of fruit on any given day
because of the demands of the restaurant,
what they need. But, when you supply
them fresh fruit and you can do it
twice a week, and you have several
restaurants involved, then you reach a
point where it’s… monetarily of an advantage
for you to do that plus the people who eat in
the restaurants see our name many times on some of the
menus and they inquire as to where the fruit
came from and we have any number of visitors that have
been to Chris’ restaurant that come to our place
as a result of that.>>Chris Hastings is
the owner and chef at Hot and Hot Fish Club
in Birmingham. He’s been serving up
a seasonal menu here since the restaurant
opened in 1995. ♪♪ Of course not everything
served here is grown locally, that would be too limiting,
but he maintains relationships with around
200 farmers in the southeast U.S. to buy as close to
Birmingham as possible.>>We’re kind of in
between two seasons. We’re leaving summer and
we’re coming into fall. So we have, we’re
living in both worlds. We’ll take the arugula
from Jones Valley, combine it with persimmons
from Petals from the Past, make a light salad.>>Hastings shares his
culinary philosophy beyond the walls of
this restaurant. You can also find him
hosting tours for foodie tourists along Florida
so-called “Forgotten Coast” in the panhandle region. Guests get to spend the
week harvesting clams, oysters and fresh produce and
then Chris prepares a feast on the last night of
their adventure. It’s an opportunity for him
to reconnect to his roots.>>I go back to the time when I was a creek boy
for the family. I’d go out every day, I’d crab, I’d fish, I’d
dig clams, I’d seine shrimp, bring it back home
to the table, my aunts would prepare
the food that I’d caught along with the
beautiful vegetables from the roadside stands.>>Back in Birmingham,
the food is prepared and the restaurant
patrons have arrived.>>We have baby
Japanese eggplants.>>And when the chef
visits diners to check on their meals,
it’s also an opportunity to share the story
beyond the dish.>>The small farmer’s
the one that’s really winning from this. The chefs, and of course the
people at the end of it that win are the people who
get to eat the good food.>>For this southern chef, a
lifelong passion for cuisine has successfully paired with his philosophy on
food and community.>>We’ve become an important
part of the food community and the community at
large here, you know. We feel very lucky.>>Of course the diners
here are the ones who get the best reward from this
menu with meaning! ♪♪>>If you like peanuts,
it’s a good bet that some of your favorite
snacks hail from Alabama. About half the peanuts
grown in the U.S. come from the
Southern state. By the way, while
Alabama is known as the “Heart of Dixie”, the state
has no official nickname. ♪♪>>I’ll be the first to admit
that I love fresh fruit, especially those kinds literally bursting
with flavor, but what about doing
something different with those fruits that you’ve
picked up at the market. Well, our Sharon Profis
has something special when it comes to Strawberries. ♪♪>>Strawberries are such gems
on their own but, you can take them to the next level
by adding a little heat. Today we’re doing sautéed
strawberries two ways, sweet and savory. For our savory dish, it’s
Pan Roasted Pork Tenderloin, and for our dessert we’re doing Angel
Food Cake with Ricotta. So before we even begin, the
first thing we want to do is wash our strawberries. The best way to go about it
is to just fill a bowl with some water, and put your
strawberries inside. What’s gonna happen here
is that all of the dirt and the sand and anything
stuck on the strawberries will just fall to the bottom. When purchase strawberries,
you really want to use them within a day or two since
they tend to spoil quickly, but if you do have to
keep them for a while, go ahead and just pick
out any bruised berries, toss them and then store
them in the refrigerator. After your strawberries have
been sitting for a while, just remove them and let
them drain on a towel. If you’re not going
to be cooking them for a couple of hours, its ok to just leave them
out at room temperature, that’s when their flavor
is the most distinct since the refrigerator
and the cold can actually, again temper
their sweet flavor. Today, we’re not eating them
fresh, we’re sautéing them and whenever you add
heat to a fruit, what you’re doing is bringing
out the sweet flavors. Once the strawberries
have drained, the next thing we want
to do is hull them. Just grab your fruit and
a sharp paring knife, and you just go in there,
at a diagonal, and the middle pops out,
just like that. Our strawberries are ready, so let’s go ahead
and sauté them. First we’ll get our pan
warmed up, on low heat, and add our strawberries
right to the pan. Let’s add a few
tea spoons of sugar, that’ll help us extract
all of those juices, and for a little bit of tang and extra sweetness
balsamic vinegar. We’ll just get them mixed up, make sure every strawberry
is coated with that mixture, and once it heats up, you really just wanna leave
it alone and let it sauté for… oh, about 10 to 15
minutes or until all those juices get released,
the strawberries breakdown, and it turns into
a kind of sauce. So all these strawberries
have released their juices, they’ve melded with the sugar
and the balsamic vinegar and they’re ready
to cool down before we serve them
with our two dishes. Let’s prepare our
Pork Tenderloin. So the first thing you want
to do is remove any obvious fat and the silver skin,
and the silver skin is this connective tissue and
if you don’t remove it, it’s going to give a
really rubbery texture. Take a sharp knife and go
ahead and remove that, just drag your knife along
and it will come right off. Now for this dish, we’re
gonna keep it really simple, we’re just going to
do a quick dry rub. I’m just drying it off, so that we get rid of as
much moisture as possible. Strawberries are actually a
part of the rose family so they pair really well with
herbs, especially rosemary. [chopping] Our rosemary is ready and
now all that’s left to do is to season the tenderloin
so we’ll just go ahead and apply rosemary, salt,
and pepper to each side. And before we go to the
stove to sear the tenderloin, I’m just going to slice
a couple of shallots, and that’s gonna
be the topping for our pork tenderloin, just before we add that
strawberry sauce. So we’ll just put a
couple of table spoons of olive oil in the pan, and set it to medium-high
heat and you know the pan is hot and ready when the
oil begins to shimmer. I’ll just grab
our tenderloin, and it should sizzle…
nice. So we’ll let it cook until
each side is browned before sticking
it in the oven. So I’ve set the oven
to 400 degrees and we’re gonna let this
roast for about 10 minutes or until the internal
temperature is a 145 degrees. Oh yeah, we’ve got a
nice brown crust, the rosemary smells amazing, so let’s just check the
internal temperature, should be about 140 to 145
degrees, that’s perfect, and as it rests, it will
cook a little bit more, so let’s just transfer
it to a plate where it can relax
a little bit, while we take care
of what’s left here. This is like a gold mine of
flavors, so, all you want to do is just harness all
of those little brown bits and we’ll do that this time
by adding some shallots, and we’ll sauté the shallots in the fat that’s left in the
pan until they’re crispy and they’ll make for a great
topping for our tenderloin. Our shallots are crispy;
our tenderloin is resting, and now, let’s go ahead
and plate this dish. I like to slice tenderloin
into three quarters of an inch medallions,
it’s perfectly cooked, the outside has a
nice crust to it, but the inside is
still really juicy. Now, we’ll top it with
our crispy shallots, along with any juices. And finally, the star of
our dish, our strawberries. So now that they’ve cooled, the sauce has thickened
up a little bit, and they’re ready to be
served with our tenderloin. So that’s our savory dish,
now I’m going to show you how to use these
strawberries for dessert. The dessert is really simple; all it takes is a few
ingredients and those delicious strawberries
we’ve already prepared. So we’ll take about
half a cup of ricotta, and ricotta is
great in desserts because it has a
natural sweetness to it, but to really elevate
that flavor we’ll add a couple of table spoons
of powdered sugar, and to brighten it,
some lemon zest. So, just take a generous
piece of that angel food cake and top it with some
of that lemony ricotta and finally we’ll hit it
with our strawberries. ♪♪ So here we have a sweet
and savory dish that showed just how versatile
strawberries can be; now all that’s left
to do is eat. ♪♪>>While we’re talking
about efforts by farmers to connect with people, let’s talk about the
opportunities that consumers might have
to try something new. So… you’re on vacation
and that restaurant menu has dishes you’ve
never heard of or produce prepared in a
way you’ve never tried. Well, our Sarah Gardner
heads to Hawaii where both locals and vacationers
can sample something new with a tropical connection. ♪♪>>This one’s a piña colada,
you wanna try it?>>It may not be listed
in the guidebooks, but this big island
farmers market draws vacationers
and locals alike. The attraction? Fresh fruits and vegetables,
unique island produce and a chance to meet the farmers
of America’s 50th state.>>And this is my
rainbow chard.>>On the day we visited, former resort chef
Erik Lelinski sought out fresh foods that highlight the efforts
of local producers.>>We’ve got some romas today>>Oh you got beautiful romas>>We’ve got some persimmons>>It’s a wonderful thing,
and I’m using all the local products that
are grown right here. There’s no carbon footprint,
nothing. You know, it’s only delivered
from an hour up the road. ♪♪>>Earth Matters Farm
is one of those just an hour up the road. The farm’s crops include
corn, carrots and tomatoes as well as exotic varieties
of kale, tatsoi and chard. Organic farmers Greg and
Gail Smith say that living on an island creates
a special challenge in providing enough food
for local needs.>>We import over
90 percent of our food, and that must change and
so as a small scale farmer we hope that we can
be an example so that can be part of
what the change has made.>>But raising crops in
Hawaii brings challenges not faced by some other
heartland producers.>>Where my farm is… it’s
basically a lava rock, and we had to build
all our own soil. That was always a struggle,
but now that it’s established it’s doing
really well. Insects are a problem. They don’t have a chance to
die over the winter so they get quite big and strong and
healthy and it’s a challenge to maintain organic farming
with the insect problems but we do to the best
we can with that. Cost of land is expensive. Cost of Water. Cost of living here
is expensive. So it takes quite a bit
to be creative to actually make a
living at farming.>>Greg and Gail say their
connection to consumers is as important as their crops. And their weekly presence
at the farmers market strengthens that
opportunity.>>One of our customers
called it the ‘Avatar of broccoli’
[laughs]>>For me it’s important to have a connection
with the consumer… to be able to be the farmer and selling direct
to the consumer. We have customers that have
been very loyal to us for quite a few years who
count on our produce. They get a relationship
with the farmers so they can trust the
food that they get. They get the ability to
know that what they get is either organic or is as
close to it as possible.>>Here you go my darling,
have a wonderful day.>>For chefs like
Eric Lelinski, local efforts like this
are important to farmers, but also to the community
and its visitors.>>It’s very important
that all the hotels and restaurants in the areas and
all around the big island that use local products
and support our farmers and support our
local agriculture…>>When they come to Hawaii
they want to try Hawaiian vegetables and Hawaiian
fruits and things like that. Living here on the island
is a beautiful place, it’s warm year round…
I get the best produce. I can’t complain, there’s,
there’s no better. ♪♪>>One other note on Hawaii. You know, you associate
the islands with lots of tropical produce,
but Hawaii is also home to one of the largest
cattle ranches in the U.S. Well, before we go,
just a reminder to spend some time
at our website. That’s AmericasHeartland.org You’ll find video
from all our shows… and lots of great
recipes from Sharon. And remember to
check us out at some of your favorite
social media sites as well. Hey, thanks for traveling
the country with us. We’ll see you next time, right here on
America’s Heartland.>>You can purchase a DVD or
Blu-ray copy of this program. Here’s the cost: To order, just visit us
online or call 888-814-3923 ♪♪ ♪♪ You can see it in the eyes
of every woman and man ♪♪ ♪♪ In America’s Heartland,
livin’ close to the land ♪♪ ♪♪ There’s a love
for the country ♪♪ ♪♪ And a pride
in the brand ♪♪ ♪♪ In America’s Heartland ♪♪ ♪♪ Livin’ close…
close to the land ♪♪>>America’s Heartland is
made possible by…>>CropLife America-
Representing the companies whose modern
farming innovations help America’s farmers
provide nutritious food for communities
around the globe. The Fund for
Agriculture Education – A fund created by KVIE
to support America’s Heartland
programming. Contributors include
the following: