Volume 11, Issue 114 - December 7, 2006

Greetings %name%,

Greetings %name%,

Today we'll address some of the issues that vanilla and other tropical commodities growers face as they produce the products we love, yet so frequently take for granted. By knowing more about the farmers and the conditions in which they work, we have a better understanding of why it's so important to buy sustainably-grown, fair trade products. It also gives us a greater appreciation for what is involved in the production of the coffee, tea or hot chocolate we enjoy each morning, the vanilla ice cream or chocolate bar we eat in the afternoon, or the luscious dessert followed by gourmet teas or espressos in the evening.

Tropical products, such as vanilla, coffee, tea, chocolate, sugar and some fruits, are grown from10 to 20 degrees on either side of the Equator—areas that have enough water to sustain this type of agriculture. These regions are plagued with tropical storms and devastating droughts that can quickly destroy a year's crop (and the income needed to survive). In many of the countries, diseases such as AIDS have taken a major toll on the adult population, and poverty is rampant. Children frequently work all day on the plantations with their parents as there is no money to hire additional help. In some countries there is an active slave trade—orphaned children are sold to plantations. When prices are low and crops aren't sold, parents migrate to industrialized countries to find work, usually leaving their children behind to be raised by grandparents. This is a no-win situation for everyone. Living comfortable lives in industrialized countries allows us the privilege to have dreams and hopes. It is up to us to reach out to those who don't have this privilege by supporting the work they do for us.

Source: Patricia Rain, Vanilla.com

Vanilla.com Wholesale and retail boutique selling premium vanilla products. Your Source For All Things Vanilla!

Roast Leg of Lamb with Cranberry Vanilla Wine Sauce

Roast baby potatoes, small onions, squash, Brussels sprouts or baby artichokes for the last 45 minutes of cooking the lamb for a delicious and very easy side dish.

Ingredients:

1 leg of lamb, rolled if desired
salt and pepper
1 teaspoon ground vanilla bean powder
1 teaspoon dried thyme leaves
1 teaspoon paprika

Sauce:

2 teaspoons olive oil
1/3 cup chopped shallots (scallions okay)
5 whole cloves
1/2 teaspoon allspice
8-ounce can jellied cranberries
1 cup red wine
1 teaspoon pure vanilla extract
1/2 teaspoon balsamic vinegar
salt and pepper to taste

Preparation:

Mix salt, pepper, vanilla bean powder, dried thyme leaves and paprika in a small bowl. Make slits in leg of lamb and then rub with the dry mixture.

Roast in 325 degree oven fat side up until thermometer reads 160 to 165 degrees for rare or 175 to 180 degrees for well done.

Remove from oven and allow to stand for 10 minutes before carving. Pour meat juice into a small bowl and skim off fat layer. Set aside.

Heat olive oil in a saucepan. Add shallots or scallions and sauté over medium heat until lightly golden, about 3 minutes. Add cloves, allspice, jellied cranberries and red wine and bring to a boil. Reduce heat and simmer for 1 minute, stirring occasionally. Remove from heat, strain into a clean pan and return to a boil. Pour in reserved meat juice and vinegar. Remove from heat and add pure vanilla extract and salt and pepper to taste. Serve alongside lamb.

Source: Patricia Rain, Vanilla.com

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So, how can we support vanilla farmers and other tropical growers? Vanilla is a much smaller industry than chocolate, coffee, tea and sugar, which is partly why so little is known about its farmers. In 2006, Trans-Fair USA certified a few vanilla farms as part of their fair trade program. Unfortunately, this vanilla won't be widely available. The best thing you can do is to buy your products from socially-conscious vanilla companies.

When available, purchase certified organic and fair trade coffee, chocolate, etc.; it will cost a little more, but remember that you're supporting the growers. Vanilla farmers often grow coffee, chocolate, rice and other products intercropped with vanilla as well, so keep that in mind when you buy these goods. Most vanilla is grown naturally without chemical fertilizers and pesticides because producers can't afford the extra cost. They also can't afford organic certification, which is expensive and must be renewed yearly. Vanilla doesn't lend itself to commercial farms, so most is grown on small farms of four to six acres. Fortunately, vanilla does not require chemicals to flourish, just tender loving care. By using only pure vanilla products encouraging friends and family to follow suit, we can create greater demand for pure vanilla, which, in turn, supports the farmers.

There other ways we can help, too. The FDA set standards for vanilla-flavored frozen desserts in the 1970s. Your favorite creamy delight must contain 100% pure vanilla to be labeled Vanilla or Vanilla Bean Ice Cream. During a vanilla shortage from 1999 to 2005, many manufacturers switched to imitation vanilla rather than pay the high price for pure vanilla. Unfortunately, many of these manufacturers have not switched back to pure vanilla. If the ingredients say, "natural flavor" or "other natural flavors," the ice cream is not made with pure vanilla. Support ice cream companies that use only pure vanilla in their products, and write letters to thank them.

In 2005, I created a Google Group for vanilla producers. The only criteria was that the members speak English, have access to the Internet, and be committed to assist those who don't speak English. Not all members are vanilla growers; we have scientists, social scientists and others committed to helping with grant writing, finding funds, setting up alternative crops for when prices are very low, and much more. Our core group has nearly 100 members, though tens of thousands of vanilla farmers are represented. Members communicate with other growers across the globe daily. We are one of the few grassroots international growers' groups in the world. For more information about this program and the women's collectives we are creating, please contact me at rain@vanilla.com.

Source: Patricia Rain, Vanilla.com

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Moroccan Orange Salad

Orange salad is a typical Moroccan dish served along with lamb and vegetable soup during Ramadan. It makes a refreshing, light salad or dessert for any festive celebration.

Ingredients:

3 to 4 oranges, peeled and sliced
romaine leaves, washed and dried
1 tablespoon lemon juice
2 tablespoons fresh orange juice
3 tablespoons confectioners sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
8 dates, sliced lengthwise
1/2 cup blanched almonds, slivered or chopped

Preparation:

In a small bowl combine lemon and orange juices, confectioners sugar, extract and cinnamon.

Arrange lettuce leaves on a serving plate. Layer oranges decoratively onto plate. Spoon juice/sugar mixture over the oranges and sprinkle with almonds and fresh dates. Chill until serving.

Source: Patricia Rain, Vanilla.com

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Vanilla Flavored Corn Meal Cookies: Grismelli Cookies

Ingredients:

6 ounces (1-1/2 sticks) unsalted butter
1/3 cup granulated sugar
1-1/2 cups all-purpose flour
1 cup fine corn meal
2 teaspoons baking soda
3/4 teaspoon salt
1/2 vanilla bean

Preparation:

Preheat oven to 350 degrees.

Strip vanilla bean of the seeds, then put the seeds in the bowl of a mixer with the butter and sugar. (Save the pod for another use.) Cream the butter-sugar mixture until fluffy. Sift the dry ingredients together and beat into butter mixture a little at a time. Chill the dough until firm, then roll into a log 1 inch in diameter. If the dough is too soft to roll, place in the freezer for a few minutes until the dough firms up, then cut into 1/2 inch slices and place on a parchment-lined sheet pan with space around each cookie. Bake for 10 to 12 minutes. The cookies should be just slightly golden at the base with no color on the top. Let cool.

Recipe Courtesy of Chef Earl Darny