I sat down to a friend’s dinner table last week with a hunk of acorn squash roasted in brown butter, a mixed greens salad with a yogurt vinaigrette, root vegetable fritters, various jars of home-pickled and home-jammed produce, bread with goat cheese and red wine (a nice spicy one, for under 20 bucks)–all grown or produced within 30 miles. The meal was made by a 20-something farm intern in upstate New York, who’d love to hear good news next week. That’s when The Farm Bill, renewed every five years (most recently in 2008), might reach the legislature more than a year before it should.
