But I had no idea that the USDA’s farm bill provisions actively discouraged local producers from growing anything but commodities. It appears that like the Mafia, once you’re in the farm subsidy system, you’re in it for good. A recent article in the New York Times, written by a farmer who tried to grow vegetables on land previously destined for a commodity crop, wound up penalized far more than he’d ever imagined.

…[A] farmer who grows the forbidden fruits and vegetables on corn acreage not only has to give up his subsidy for the year on that acreage, he is also penalized the market value of the illicit crop, and runs the risk that those acres will be permanently ineligible for any subsidies in the future. (The penalties apply only to fruits and vegetables — if the farmer decides to grow another commodity crop, or even nothing at all, there’s no problem.)

The author of the article initially decided to grow veggies on that land in response to increasing public demand for locally-grown vegetables at the farmer’s market. What is wrong with the United States Department of Agriculture that they’re so heavily penalizing farmers for growing vegetables? And more importantly, why is the USDA ignoring a growing public call for local produce?

(This is yet another reason, by the way, to join your local CSA for the upcoming season.)

Tidbit #2: I turned thirty! And so we had a lovely potluck dinner. My contribution: meatloaf muffins (yum!) and savory-sweet things in whole wheat phyllo dough. Recipes forthcoming, but in the meantime, here’s a lovely picture of the pretty phyllo dough things.

Tidbit #3: Speaking of phyllo dough, there’s a waitress at a local Greek restaurant who has the most wonderfully nasal accent. Every time I try to remember whether it’s pronounced “FIE-lo” or “FEE-lo,” I think of Angela and remember to say “FEE-lo.”

Tidbit #4: Details magazine has apparently just named Becky’s Diner (“Nothin’ Finah!”) as one of the best breakfast spots in America. I’ve got nothing against Becky’s — the food is good, and cheap, and it’s a good place to take out-of-towners — but there are much better breakfast places in Portland. For inspiration, check out my friend Dan’s regular column, The Breakfast Serial, over at The Bollard.

Tidbit #5: Farmer Justin has opened for business. Support local agriculture! Join a CSA! Better, join his CSA. You’ll be in great company, and you might even see me up at the farm.

An interesting factoid about Maine shrimp (Pandalus borealis): Apparently, although the species lives across the oceans of the world, the population in the Gulf of Maine does not migrate. Instead, just like the human Mainers, they stay right heah wheah they’ah planted.

I really like Maine shrimp. They are sweet and beautifully tender. A very short boil in the shell, as the Slashfood post author describes, is all that’s necessary. Cocktail sauce is not really needed, since it can overwhelm the delicate flavor of these little bugs, though we did happen to have some on hand.

The cat was interested as well.