Backers of a proposed project in North Dakota that would turn a variety of sugar beets into ethanol are hoping to get commitments from growers by the end of the year.
Low sugar prices are cutting into payments to farmers at American Crystal Sugar Co. The Moorhead-based cooperative is telling its growers to expect a “massive reduction” in payments for this year’s beet crop. In a company blog, American Crystal CEO David Berg says growers will be paid just $38 per ton. Last year, Crystal’s farmers were paid more than $68 per ton. KFGO-AM reports Berg says most of Crystal’s growers will lose money, and in many cases, “they will lose a lot of money.”
Do you ever have a discussion with your partner or spouse that goes a little something like this?
Food lovers often seek out new and different foods and dishes to try. They revel in the deliciousness that surrounds them.
American Crystal Sugar’s board of directors has decided to have the cooperative’s farmer members plant biotech sugar beet seed again this year, despite a federal court challenge by opponents of genetically modified beets.
The farmers’ market holds a cornucopia of good eats. Besides the mounds of fruits and veggies brought in from local vendors, there are meats, cheeses, herbs, spreads, baked breads, desserts and fresh-cut flowers.
Each week holds something new for food finders, and each stand holds something different from the next. You will never run out of garden-fresh goodies to buy!
But have you ever spotted something that you wouldn’t normally purchase? Something unusual that has you wondering, how do you cook that? Or even, what is that?
Well, I know I have. And for many other Midwestern taste buds, meat and potatoes and the staple vegetables (corn, green beans, broccoli, cauliflower, etc.) are what we are accustomed to on our plates.
So, that’s why I’ve hit the streets of the Minneapolis Farmers’ Market on Nicollet Mall and put together 10 of the best finds at the farmers’ market and some recipes to get you thinking about ways to use them in your everyday cooking. By the end, we hope you’ll be able to tell your rhubarb apart from your rutabaga.