Florida Produce In Schools: Putnam Sets The Table A priority of new Commissioner of Agriculture Adam Putnam will be put in place following the signing of the Healthy Schools for Healthy Lives Act by Gov. Rick Scott one week ago. Effective Jan. 1, school nutrition — lunch and other food programs in public schools — will be moved from the Florida Education Department to Putnam's Florida Department of Agriculture and Consumer Services. Putnam made the case with both the Legislature and with Scott that pairing state and federal agriculture departments is a better match for oversight of nutrition in schools. (Lakeland Ledger, 7/1) Wildfires Finally Dwindling in Florida Florida is finally seeing some relief from one of its worst fire seasons and its most tragic one, following the deaths of two firefighters. The number of wildfires burning in Florida has dropped from about 400 last week to 218 this week. Recent showers have also helped alleviate drought conditions slightly. Florida Agriculture Commission Adam Putnam says two investigations continue into the deaths of Forest Rangers Brett Fulton and Josh Burch, who were killed while battling the Blue Ribbon Fire in Hamilton County last week. (10 Connects, 6/30) Department of Agriculture and Consumer Services Testifies Before Congress In congressional testimony on Friday, the federal Environmental Protection Agency was again criticized for its proposed numeric nutrient criteria, a set of standards to regulate pollution from nitrogen and phosphorus in Florida waterways…During a hearing of the House Committee on Transportation and Infrastructure’s subcommittee on water resources and environment, the EPA again came under fire for the standards that have long been accused of being “too costly” for the state to implement. Representatives from state agencies, like the Florida Department of Agriculture’s Rich Budell, argued that the agency needs to do a better job of including “key stakeholders” in drafting the criteria. (Florida IndependentFlorida IndependentFlorida Independent, 6/27) State Energy Panel Reviews Stimulus Funds In Last Meeting The Florida Energy and Climate Commission met for the last time before being dismantled Monday, reviewing grants funded by federal stimulus money and state grant programs. Gov. Rick Scott signed a bill earlier this month that eliminates the three-year-old energy panel, placing part of its functions under Agriculture Commissioner Adam Putnam and keeping some in his office. The bill takes effect Friday. (Sunshine State News, 6/28) Letter to the Editor: Improving School Nutrition Opinion: On behalf of the Florida Academy of Family Physicians Inc. and its 4,000 practicing family physicians and residents and medical students in training, we thank Gov. Rick Scott for signing the Healthy Schools for Healthy Lives Act. We applaud the governor for embracing our collective effort to improve nutrition in school cafeterias. (Florida Times-Union, 6/26) Mosquitoes Are Biting; Some Steps For Fighting Them Mosquito season is swinging into high gear. With the increase in summer rainfall, many of the ponds and lakes will swell, the aquifers will have a chance to recover and many of the fields, pastures and marshes will flood. This annual cycle keeps the Pasco County Mosquito Control District personnel busy during these wet months as we battle the hungry pests. (St. Petersburg Times, 6/29) Commissioner Spotlight Commissioner Putnam spent time in Tallahassee this week, participating in meetings, preparing for legislation that will be enacted on July 1. On Tuesday, Commissioner Putnam traveled to Ocala to meet with leaders of Southeast Milk. On Thursday evening Commissioner Putnam delivered remarks before the Suwannee Cares Dinner, hosted by the University of Florida Institute of Food and Agriculture Services (UF/IFAS) in Live Oak, Florida. The CARES program is one component of the Suwannee River Partnership Initiative, a non-regulatory approach to addressing water quality and water supply concerns in the watershed. To learn more, visit www.suwannee.org. At the Department Last week, Governor Scott signed the Healthy Schools for Healthy Lives Act, which will bring school food and nutrition programs to the Department of Agriculture and Consumer Services. Commissioner Putnam is focused on improving the nutritional value of lunches served in Florida’s school cafeterias. One way to do this is to direct more of Florida’s abundance of fresh fruits and vegetables to the school lunch line. Health and nutrition are not new concepts to the Department of Agriculture and Consumer Services. The Department’s Chef Justin is the Department’s in-house expert for creating delicious meals using fresh Florida produce. This week, Chef Justin shares a few of his Florida summer favorites. During the summer, less is more, says Chef Justin. Keep it low key; think simple preparation and serve fruits and vegetables as nature intended. No need to do a lot with that perfectly ripe tomato, just slice it into quarters, drizzle some olive oil on top and give them a pinch of sea salt. Turn those cucumbers into a great side dish that is both refreshing and cool. Find a few of his recommendations below. Many more flavorful recipes are available at www.thefloridachef.com. Feta, Tomato and Caper Potato Salad Ingredients: 1 1/2 pounds Florida potatoes, peeled or unpeeled Kosher salt and freshly ground pepper to taste 1 pint Florida cherry tomatoes, halved 1 small Florida sweet onion, thinly sliced 1/3 cup black olives, pitted and halved (preferably kalamata olives) 2 tablespoons capers, drained 1/3 cup chopped fresh Florida basil Pinch of crushed red pepper flakes for heat 1 teaspoon dried oregano, or 1 tablespoon fresh Florida oregano 1/4 cup olive oil 8 ounces feta cheese, crumbled Preparation: Place the potatoes in a pot, cover with cold water by at least an inch, add a good pinch of salt and bring to a boil. Reduce the heat to medium and cook until the potatoes are almost tender. Drain on a rack set in the sink and leave them there until cool enough to handle. Cut potatoes into 1/3-inch cubes. Drop them into a mixing bowl, separating the cubes as you go. Add the tomatoes, onion, olives, capers, basil, feta and red pepper flakes. Toss gently. Crumble the oregano over the top, pour in the oil and toss gently. Firecracker Salad Yield: 4 Servings Ingredients: 2 tablespoons fresh lime juice 1 small jalapeño, seeded and coarsely chopped 1 1/2 teaspoons Florida honey 1/4 teaspoon cumin 1/4 cup vegetable oil Kosher salt and freshly ground pepper to taste 4 cups fresh Florida corn kernels (from 4 ears) 6 medium Florida radishes, halved and thinly sliced crosswise 1/2 cup fresh Florida flat-leaf parsley, coarsely chopped 1/4 small red onion, thinly sliced Preparation: To make the dressing, purée the lime juice, jalapeño, honey and cumin in a blender. With the machine on, add the oil. Season with salt and pepper to taste; set aside. In a large bowl, toss the corn with the radishes, parsley, red onion and dressing. Season the salad with salt and pepper, transfer to plates and serve. Florida Sparkling Citrus Iced Tea Ingredients: 4 tea bags 2 cups boiling water 3 Florida oranges 2 medium lemons 2 cups Florida orange juice 1/4 cup lemon juice 3 tablespoons Florida honey 1 liter ginger ale, chilled Preparation: Place tea bags in a teapot; add boiling water. Cover and steep for 7 minutes; discard tea bags. Pour tea into a pitcher. Peel, section, and deseed two oranges and one lemon; add to tea. Stir in the orange juice, lemon juice and honey. Cover and refrigerate for 6 hours or overnight. Cut remaining orange and lemon into slices; freeze. Just before serving, strain and discard fruit from tea. Stir in ginger ale. Serve with frozen fruit slices. Fresh Tomato Chop Salad Ingredients: 3 Florida tomatoes, diced 1 Florida cucumber, seeded and chopped 1 red or sweet Florida onion, chopped 1 Florida green bell pepper, chopped 1/2 bunch fresh Florida basil, hand torn 1/2 bunch fresh Florida parsley, chopped 2 garlic cloves, minced Kosher salt and fresh ground pepper to taste 2 tablespoons white wine vinegar 2 tablespoons olive oil Preparation: In a large glass or plastic bowl, combine all ingredients and let marinate in the refrigerator for at least 20 minutes. Serve over salad greens if desired. Try adding feta cheese and olives to this recipe. Watermelon and Shrimp Cocktail Skewers Yield: 4 Servings Ingredients: 1/2 medium-sized Florida watermelon, peeled, seeded and cubed (about 32 cubes) 32 large Florida shrimp, cleaned, poached and chilled 1/2 bunch fresh Florida basil leaves 2 cloves fresh garlic, minced 1 tablespoon fresh grated ginger (or 1 teaspoon dried) 1/4 cup peanut butter 1/2 cup rice vinegar (or mild flavored vinegar) 1 tablespoon low-sodium soy sauce Kosher salt and fresh ground pepper to taste 8 six-inch bamboo skewers Preparation: In a small bowl, whisk the vinegar and the peanut butter until completely blended. Add in the garlic, ginger and soy sauce until fully combined. Taste sauce and adjust seasoning with salt and pepper. Pour most of the dressing over the shrimp, reserving some sauce for dipping. Chill marinated shrimp for 1 hour. To assemble, alternate shrimp, watermelon cubes and torn basil leaves on 8 skewers. Serve skewers with leftover sauce. A Look Ahead · Friday, July 8: Commissioner Putnam will participate in a press conference in Miami, FL, to unveil the “Don’t Pack a Pest Campaign” |
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