Check out these stats that show how Sarasota deals with its porcine problem. Yep, 2 trappers bag over 1,000 hogs every year, just in the SRQ. That might be a drop in the bucket of Florida’s pork population, but it sure is some tasty huntin’.

Now, the restaurant chain is expanding their commitment, vowing to source at least 25% of at least one produce item from small and medium local farms at every one of Chipotle’s over 700 locations, at least when the veggies are in season. One item seems like a drop in the bucket, but with the massive volume fast food places go through it could mean big bucks for local farms.

After researching my UrbEx story about Hydro Taste farms in Myakka, where they grow fruits and veggies in vertical stacks using minimal resources, I brought a harvest home to try for myself. I put the veggies in fajitas, and while they were juicy and full-flavored, it was hard to get a good taste under all the sour cream and taco spice.

But the peach I ate, my God. It was this warped and deformed peach, with a little tumor-baby growing out the side of it. The twin-peach had its own sad little pit, even. But it was so good. It’s like, the flavor of a normal peach was within the flavor of this peach, but this went so far beyond. Peach-flavor receptors, long dormant after generations of industrial farming, were awakened in my mouth.

They’re not paying us, I swear. I seriously doubt the head of the farm will even read this post. I have no reason to endorse this fruit. It was just damn good.

Turns out that the production side of industrial farming consumes the lion’s share the environmental impact, 83 percent by their figuring. Transportation only contributes 11 percent to the total environmental bill. And, since red meat production is by far the most climatically damaging, the study’s authors conclude:

“Shifting less than one day per week’s worth of calories from red meat and dairy products to chicken, fish, eggs, or a vegetable-based diet achieves more GHG reduction than buying all locally sourced food.”

Huh. I still that growing your own can have a benefit, but maybe it’s more psychological than economic. Unless, of course, your blood pressure goes up every time you find rat bites in your heirloom tomatoes.

Luckily, local tomatoes, especially heirlooms from places like King Farms in Myakka (available at the Brown Groves booth at Sarasota’s Downtown Market on Saturdays), are still in season. Buy local, save yourself from 24 hours of hugging the porcelain receptacle.

I put in calls to two local farms that either sell at or run their own markets to see what crops are coming to market this weekend. Break out the cookbooks and start planning next week’s menus based around the freshest local produce around, bought from the hands of the people who pulled it from the ground.

Worden Farm
(Based in Punta Gorda, this organic CSA sells extra produce at Sarasota’s Downtown Farmer’s Market from both their farm and other local farms)
According to Eva Worden, they’ll be bringing: onions, potatoes, cooking greens and lettuces, watermelon, squash, lots of herbs, sunflowers (”mother’s day this weekend, of course”), Florida peaches from a neighbor (”the white ones are the best, but they.re tender and bruise easily”), tomatoes, beautiful crop of asian eggplant, sungold tomatoes (sweet cherry tomatoes), grapefruit, cabbage, carrots, beets, radishes, leeks, scallions, green beans, maybe some of the purple beans, and maybe cantaloupe.

Tomorrow I’ll post up the list from Sweetwater Organic in Tampa.

In today’s issue I dug into the World Food Crisis, ending with a prescription for a few little things we can do to limit our impact on the shortage of grains that’s causing hunger and poverty in dozens of countries. One suggestion was to limit your consumption of factory-farmed meat. Meat production has vast environmental impacts, isn’t good for the hapless animals and consumes about 40 percent of all the grain grown in the world. (For more on the Crisis, check out past blog posts.)

Can you avoid factory-meat without turning vegetarian? Sure, but it takes some effort. Buying locally-raised meat, preferably grass-fed, reduces the impact of large-scale production until it’s almost as eco- and hunger-friendly as giving up your steaks and chops. Plus, it tastes better and connects you with your food source.

Numerous local farmers and small ranchers have gotten into the act of providing the Gulf Coast with neighborhood meat. You usually have to buy in bulk — beef is often sold as whole, half or quarter cow — so you’ll need room in the freezer, or an extra cold box in the garage, and you may want to get together with family or friends to split up a big buy.

Here are a few places to try out. I’ll add more as I find them, but f you know of others, drop me a line.

Rosas Farms, 13450 N. Hwy. 301, Citra, FL, 32912, 888-353-9912 or rosasfarms.com — 100% grass-fed beef, boar, buffalo and a lot more, raised on an organic farm jsut south of Gainesville.

Amazin’ Grazin’ Beef, 941-745-5630 — This new operation in Bradenton sells 100% grass-fed beef raised by real-life cowboy Lee Sly. There will also be wild tilapia and acorn finished pork.

Plan It Earth, 15433 County Rd. 39 S., Lithia, 813-784-2727 — Grass-fed, grain finished beef.

1. Greens - April and May mark the end of the growing season for salad greens in the area, which suffer heavily as temps gear up for the summer. Kale is good for you!
2. Strawberries - It’s almost the end for on of our area’s biggest crops and some local farms will be opening their fields for personal picking, now that most of the big harvesting is done. This time of year, strawberries are usually super-ripe and exceptionally sweet, perfect for jams and jellies, or you can add a little sugar and freeze them in their own syrup for later use.
3. Cucumbers - These guys are just coming into their own this time of year and you can usually find low-seed pickling varieties at farmer’s markets and bigger ones at the supermarket.
4. Sweet corn – We don’t grow a lot of this around here, but if you can find it the ears will be ready to go. Here’re some tips for cooking.
5. Rhubarb -I love to eat these sweet-tart stalks of pseudo celery straight out of the fridge, but you can also make a mean pie with some late-season strawberries.
6. Grapefruit - Some varieties keep coming in through the summer, but April is the end of the season for most. Buy a bunch an juice them for a better than orange breakfast treat.
7. Valencias - These (often) seedless wonders are just hitting the market and great for juicing.
8. Potatoes – Yet again, we don’t grow a lot of these around here, but those we have will be sweeter than the supermarket selections. I’ve seen some at several local farmer’s markets.
9. Tomatoes - This is prime time for Ruskin’s finest. Get ‘em while they’re bright and fresh.
10. Blueberries - They’re ripe and ready. You can make a crumble, but I like ‘em in muffins, or just tossed in with my morning Cheerios.

• “April 12th’s Saturday Night Live featured three clips of Ashton Kutcher dressed up as a giant chocolate bar with a killer instinct, cute mime clown face and all.” (Thanks Serious Eats)

• “What was supposed to be a temporary financial safety net for imperiled family farmers has become a huge boondoggle for a fraction of wealthy farmers, including landowners who’ve never gotten close enough to a barn to slip on the manure.” (Thanks PBS.org)

• “A simulated outbreak of the disease — part of an earlier U.S. government exercise called “Crimson Sky” — ended with fictional riots in the streets after the simulation’s National Guardsmen were ordered to kill tens of millions of farm animals, so many that troops ran out of bullets.” (Thanks AP)

• “Planners couldn’t come up with enough organic or sustainably grown food from Georgia to nourish just 600 people over two days.” Hmm, maybe I’ll have to start giving back to my alma mater. (Thanks AJC)

• “Smart owners, of course, have always carefully watched their costs, but when every bill comes with a “gasoline-price surcharge” and fewer people are walking through the door, it’s hocus-pocus time.” (Thanks WP)

• WORLD FOOD CRISIS UPDATE: “Cropland is suddenly in heavy demand, a situation that is fraying old alliances, inspiring new ones and putting pressure on the Agriculture Department, which is being lobbied directly by all sides without managing to satisfy any of them.” (Thanks NYT)

• WORLD FOOD CRISIS UPDATE: “When millions of people are going hungry, it’s a crime against humanity that food should be diverted to biofuels,” said India’s finance minister, Palaniappan Chidambaram, in an interview.” (Thanks WSJ)

• WORLD FOOD CRISIS UPDATE: “As we know in the past, sometimes those questions lead to war,” he said. “We now need to devote 100 percent of our time to these questions.” (Thanks NYT)

1. I mistakenly gave a wrong address for Kahwa Roaster’s new shop in last week’s paper. It’s on 2nd AVE. N, not 2nd St. N. My specific apologies go out to an irate woman who spent some pedal power trying to find the place on her bike. My bad.
2. That piece also prompted a letter from Anne Vela, owner of Cafe Hey. Here’s what she said:
   “Just to re-emphasize something I’m sure you know, an accepted localvore practice is to allow items that have been traded over the centuries from far distances, such as olive oil, some grains and also coffee. So Kahwa who yes trades its beans internationally, gets the seal of local approval.
   As a plug for my own shop, Cafe Hey (through which I go through much effort to purchase locally traded and produced items as well as organic and fairtrade foods whenever I can) serves Sweetwater Coffee roasted in Gainesville, FL. Being that they are located within 200 miles of Tampa, it also counts as locally produced! Sweetwater Roasters is also currently certified USDA Organic by QCS and Florida Organic Growers, certified FairTrade by Transfair USA, Rainforest Alliance Certified, a participant in the Eco Q system, is Smithsonian Bird Friendly AND lastly is certified by Utz Kapeh!!!
   They also roast some pretty damn fine coffee. Hope you’ll try it sometime.”
   I will, Anne.
   
3. Finally, in CL’s Urban Explorer issue a few weeks ago, I wrote the section on downtown St. Pete and referred to the Globe Coffee Shop as a “bohemian cafe.” Accurate, sure, but it’s also a tad inconsiderate to a little place a few blocks away called Cafe Bohemia (937 Central Ave., 727-895-4495). That shop also has an urban bohemian crowd, with good coffee, good beer and live music or DJs most weekend nights. Check it out and tell them I sent you to apologize for me.