H.R. 875 - fact and friction

August 3, 3:34 PMDenver One-Pot Meals ExaminerBarbara Avery

There is much ongoing buzz about how H.R. 875, the Food Safety Modernization Act, introduced to Congress in February 2009 by Rep. Rosa De Lauro of Connecticut, will affect organic farms and even the family garden. Before gathering up tar, feathers and pitch forks, one does well to take a look at the facts of the bill and draw conclusions based on those facts. If you are of the mind to print off a copy of the bill to peruse at your leisure, make sure you have plenty of ink and paper in the machine. I stopped printing at 100 pages and there were still more to go.

In a nutshell, H.R. 875 sums up its reason for being this way. “To establish the Food Safety Administration within the Department of Health and Human Services to protect the public health by preventing food-borne illness, ensuring the safety of food, improving research on contaminants leading to food-borne illness, and improving security of food from intentional contamination, and for other purposes. It’s worth keeping an eye on the “and for other purposes.”

The biggest concerns of fresh produce lovers and backyard gardeners have to do with myths that are circulating about the bill via e-mail and the internet. Rep. DeLauro does a good job of addressing these issues and misconceptions on her fact sheet. Yes, Virginia, we can still have personal vegetable gardens, shop at farmers markets, and buy organic produce.

Knowing how bills can change many times from their original form and wording, I’ll be tracking this one. I’ll hold off having any opinion about the H.R. 875 until I know more about it closer to the time it goes to a vote.

Speaking of fresh produce, here’s a great way to enjoy some sweet corn. (How’s that for a segue?)

Corn and steak salad
From my upcoming “Cooking with Polly” cookbook
Serves 6

For the dressing:
½ cup sour cream
½ teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
1 tablespoon red wine vinegar

For the salad:
3 cups herb salad or mixed greens
1 ½ pounds sirloin steak, grilled to desired temperature and sliced thin
2 ½ cups cooked corn
½ cup roasted red peppers, sliced
2 tomatoes, diced
2 green onions, sliced, white and light green parts only
½ cup sliced kalamata olives
¾ cup crumbled bleu or goat cheese

Method:

In a small bowl, whisk together the dressing ingredients. Chill.

Divide the first 7 ingredients in order given among 6 salad plates. Drizzle with dressing and top with cheese

For more info:  e-mail bbqbarb@recipesoftherockies.com