tag:blogger.com,1999:blog-84190524578337825402024-03-04T22:41:45.790-06:00Eat Local Mississippi Market!A group of people from Mississippi Market Co-op in St. Paul, MN decided to take the Eat Local America Challenge and this is what happened.Darci Alexishttp://www.blogger.com/profile/15814562515880637894noreply@blogger.comBlogger72125tag:blogger.com,1999:blog-8419052457833782540.post-19484363880667626032009-08-20T21:01:00.008-05:002009-08-21T00:02:56.994-05:00GaGa for Goosefat!<span style="font-size:100%;"><span style="font-family:arial;">One of my favorite aspects of our local-centric summers is discovering (or rediscovering) gems of the edible world. Things that we don't think about all that carefully, if at all, when our senses aren't keyed up to an almost hunter-gatherer level in the search for local ingredients. "Can I eat that," becomes our mantra, or perhaps, "<span style="font-style: italic;">How many ways can I eat that</span>?"<br /><br />Last year, I was crushing hard on <a href="http://eatlocalstpaul.blogspot.com/2008/08/im-not-going-to-make-any-puns-about.html">beets.</a> Something I'd largely avoided or ignored became an exiting, versatile new treasure & go-to culinary component. I reacquainted myself with beets- not just their roots but their greens & even their stalks. I made a new friend & learned a few things about myself in the process. I kid thee not.<br /><br />This year, I'd have to say my biggest surprise obsession (besides duck eggs, of course) would have to be goose fat. Frankly, I'd probably heard about the stuff but certainly had never thought of trying to get my hands on any. I mean, why bother? There were so many other shortening-type things out there that worked just fine... It was one of those things that tend to just pop up during the Challenge, & suddenly you're scheming to get more. & more.<br /><br />It all started innocently enough. I was going to team up with a young lady (whom I've taken a shine to) in making a nice little three-course meal:<br /><br /><br /></span></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5C6wfvlac9prl76g3UtCKWT1YjOS9VCRQPck1dwpOx77M8xdoXl_qaFD87g6SyOvkwdp-4I9lK6TKoyNhQNdiM0ULoU9v-cLUU6wonOUJZz0H5IKdbh119u029mWjkA5o_fVJ6k3LzVo1/s1600-h/troutsalad_edit.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 248px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5C6wfvlac9prl76g3UtCKWT1YjOS9VCRQPck1dwpOx77M8xdoXl_qaFD87g6SyOvkwdp-4I9lK6TKoyNhQNdiM0ULoU9v-cLUU6wonOUJZz0H5IKdbh119u029mWjkA5o_fVJ6k3LzVo1/s400/troutsalad_edit.jpg" alt="" id="BLOGGER_PHOTO_ID_5372238008058932242" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-family: arial;">Micro greens & smoked trout salad with raspberry-dijon vinaigrette.</span></span></span><br /><br /></div><br /><span style="font-family:arial;"><span style="font-size:100%;">While I was fussing around, getting everything prepped (yes, I'm a fuss-er) </span><span style="font-family:arial;">my</span> date said, "Hey, we've got some leftover goose fat in the fridge... Ever tried it?"<br /><br />Beware! This is something akin to someone saying, "Hey, I've got some <span style="font-style: italic;">Crack</span> lying around... Interested?" The first time is free, & then you find yourself cooking down a goose carcass for the third time, in a vain attempt to get the last drop of golden fat. Okay, I exaggerate. A little.</span> <span style="font-family:arial;">In the sense that I haven't yet been forced to locate my own supply...</span><br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRvXtvN-MvsEf8LCyqUHhCxTpNoQkPDAiZb0FoMQCgiWr5VMCIA7Vp74WVA9AqMoPwTmIMyTQosRyAW0buie-3txzDJpVpNWjJaBOC9xd0MnnrHk52uPGTS1qkxz769YCdfAyZxXi8uR_x/s1600-h/cherrypork2_edit.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRvXtvN-MvsEf8LCyqUHhCxTpNoQkPDAiZb0FoMQCgiWr5VMCIA7Vp74WVA9AqMoPwTmIMyTQosRyAW0buie-3txzDJpVpNWjJaBOC9xd0MnnrHk52uPGTS1qkxz769YCdfAyZxXi8uR_x/s400/cherrypork2_edit.jpg" alt="" id="BLOGGER_PHOTO_ID_5372264385647596322" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-family: arial;">Pastured pork loin chops with Door County cherry sauce, </span></span></span><br /><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-family: arial;">wilted mixed greens & pan-fried multi-color potatoes.</span></span></span><br /></div><br /><br /><span style="font-family:arial;">Please note the incredibly crispy exteriors of the pan-fried potatoes. This is the beauty of goose fat. Another plus is that the stuff doesn't seem to have a smoke point, to speak of. This allowed me to cook the 'taters for quite awhile, further aiding that amazing crusty effect, without any trace of a burned taste. In fact, goose fat has a mild, clean flavor with just a hint of poultry. You get something similar to the sheer goodness of bacon fat, without the somewhat overpowering, heavy flavor. Magic!</span> <span style="font-family:arial;"><br /><br />Potatoes aside, the rest of the meal was pretty killer in its own right. We finished things off with a very tasty rustic tart of apples, rhubarb & raisins, which while not being specifically local in origin certainly captured the feeling of a waning summer quite nicely. </span><br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3QMfNwCupnLEq6JoYlUGOMSTyUBK8CmPqENvc_OO0mllOjbLBBaTxiyZgYVdN4QuJbSGNehgA_Wg1cxBaehonP9W8gkcGWD-03TWFismBb85W7KPyyuqr_kFrxqkzodUYqyLuGmMPBopW/s1600-h/tart1_edit.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 199px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3QMfNwCupnLEq6JoYlUGOMSTyUBK8CmPqENvc_OO0mllOjbLBBaTxiyZgYVdN4QuJbSGNehgA_Wg1cxBaehonP9W8gkcGWD-03TWFismBb85W7KPyyuqr_kFrxqkzodUYqyLuGmMPBopW/s400/tart1_edit.jpg" alt="" id="BLOGGER_PHOTO_ID_5372268780517605298" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-family: arial;">Lodi apple "rustic tart" with local vanilla ice cream & cashew brittle.</span></span></span><br /></div> <br /><br /><span style="font-family: arial;">As we cleaned up after dinner, I found myself wondering if this first encounter with the wonders of goose fat would be my last, or if I'd soon find myself drawn again into its seductive, golden embrace. Perhaps I should take a cautious approach. You know, be a casual "social" user of goose fat.</span><br /><br /><span style="font-family: arial;">Sure enough, I was using it to cook breakfast the next morning...</span><br /><br /><br /><br /><span style="font-family: arial;">- nano out.</span><br /><br /><span style="font-family: arial; font-style: italic;">Thanks & a hat-tipping are due to Nick, the Selby Market's produce manager, for first confirming my suspicions that cherries & pork do indeed play very nicely together.</span>nanohttp://www.blogger.com/profile/07641719775570575829noreply@blogger.com0tag:blogger.com,1999:blog-8419052457833782540.post-50405710569016998702009-08-12T22:22:00.009-05:002009-08-13T01:00:30.200-05:00Adventures In Local Eating.<span style="font-size:100%;"><span style="font-family:arial;"><br /><br /><span style="font-family:arial;">So, Eat Local continues on apace.</span></span></span><span style="font-family:arial;"><br /><br />I noticed a stack of Challenge sign-up cards at work today. It was a pretty tall stack, & I must admit to feeling a moment of disappointment. Akin to that feeling of working all day on a dinner for friends & then having half of them cancel at the last minute.</span> <span style="font-family:arial;">Was anyone doing the Challenge this year? Was last year's seemingly enthusiastic response just the peak of a dying trend? Perhaps the glacial pace of economic recovery had convinced many people that they didn't have the money or time to participate (<a href="http://eatlocalstpaul.blogspot.com/2008/07/would-you-like-your-receipt.html">I bet they do, though</a>)...</span><br /><span style="text-decoration: underline;"><br /></span><span style="font-family:arial;">With some trepidation, I asked our cheerful customer-service guy Luis if anyone had been signing up at all. "Oh, <span style="font-style: italic;">yeah</span>," he said, "We had to make a whole new stack because so many people were interested!"</span><br /><br /><span style="font-family:arial;">That is so totally <span style="font-style: italic;">rad</span>, people. Rock on with your Local selves.<br /><br /><br />& now, a word or two on "adventure" as it relates to our exploration of the local food world. Despite my obvious (perhaps borderline </span><span style="font-style: italic;font-family:arial;" >corny</span><span style="font-family:arial;">) enthusiasm for all things Challenge, I think it's only honest to admit that at certain points along the journey, "adventure" hardly applies. In fact, we can often find ourselves in something of a rut. Whether this stems from developing a routine (not a bad thing in itself & actually quite necessary in terms of saving time & money), or from being timid about trying out new things, many of us will find ourselves saying, "Jeepers, not _____, </span><span style="font-style: italic;font-family:arial;" >again</span><span style="font-family:arial;">!" as we throw together the umpteenth meal using the same trusty ingredients. Personally, the vast bulk of my Eat Local meals are less about reductions, pairings or presentations as they are about simple functionality. Does the meal provide me with a good mix of nutrients, inoffensive taste combinations, & a minimum of expense/effort? Yes? Good:<br /><br /><br /><br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDDK5EIqQ279sujBTvbnJB067UCPa-PAPdf4YVP5RxsduoU0-PkvOxKIiOnZgUu8ZjTsCYhb8aRZRoC7EHiJFpr1soPuVMYVQ8Qz4Y3de-7H7Tig2OXmwlWmOvW477ElNepOjzaGXY5b0A/s1600-h/fries1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDDK5EIqQ279sujBTvbnJB067UCPa-PAPdf4YVP5RxsduoU0-PkvOxKIiOnZgUu8ZjTsCYhb8aRZRoC7EHiJFpr1soPuVMYVQ8Qz4Y3de-7H7Tig2OXmwlWmOvW477ElNepOjzaGXY5b0A/s400/fries1.jpg" alt="" id="BLOGGER_PHOTO_ID_5369284557556599650" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;font-family:arial;" >Local andouille & red green onion on toasted petite pains, </span></span><br /><span style="font-size:85%;"><span style="font-style: italic;font-family:arial;" >with russet french fries & tomato.<br /><br /></span></span><div style="text-align: left;"><span style="font-size:85%;"><span style="font-style: italic;font-family:arial;" ><span style="font-size:100%;"></span></span></span><span style=";font-family:arial;font-size:100%;" ><br />"Good", yes. "Exciting"... Not so much.</span><br /><span style="font-size:85%;"><span style="font-style: italic;font-family:arial;" ></span></span></div></div><span style="font-family:arial;"><br /><br />There are several approaches to this problem. One might be to consciously "practice" Local eating, in the Eastern sense. By which I mean paying attention to (& respect for) the seemingly mundane details. In </span><span style="font-style: italic;font-family:arial;" >The Miracle of Mindfullness</span><span style="font-family:arial;">, Zen Master Thich Nhat Hanh relates the following;</span><br /><br /><div style="text-align: center; font-family: arial;"><div style="text-align: justify;"><blockquote style="font-weight: bold;">"There are two ways to wash the dishes. The first is to wash the dishes in order to have clean dishes & the second is to wash the dishes in order to wash the dishes."<br /></blockquote></div><br /></div><span style="font-family:arial;">Obviously, easier said than done, sometimes. Especially when speaking <a href="http://eatlocalstpaul.blogspot.com/2008/06/unintended-side-effects.html">literally about dishes</a>. But when we focus on something that has become chore-like with a renewed sense of attention, we are often surprised by beauty.<br /><br />Another angle of attack on the doldrums could come from making a point of setting aside a given weekly meal, or even part of a day, dedicated to stretching horizons. Last year, I had the immense pleasure of taking a trip out to the boonies to eat farm-sourced pizza in the open air. On other occasions, I tried out ingredients & techniques that I'd never been "comfortable" with even after years spent in professional kitchens. More recently, someone guided me through the process of making pie crust. Certainly not an "adventure" to many, but to this practically baking-phobic cook, quite the thrill. I've also been big on picnics this summer. Earlier this week I attended the final "Movies & Music" in Loring park, which was a new thing for me in itself: <br /></span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsF5_Fe7NZQxzuLoqbq7jGkNudTQ-WWaQqMsSWaoCXc8Hye2F-yLlprohJ4wK8mGyd70WopJJ023RK0HZTpRrIxDvlEEXlYeuOg9xIuDY3Yhcz_RMZuOkqtTt8mt38btrZaSXM-chY5KGM/s1600-h/pixnix.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsF5_Fe7NZQxzuLoqbq7jGkNudTQ-WWaQqMsSWaoCXc8Hye2F-yLlprohJ4wK8mGyd70WopJJ023RK0HZTpRrIxDvlEEXlYeuOg9xIuDY3Yhcz_RMZuOkqtTt8mt38btrZaSXM-chY5KGM/s400/pixnix.jpg" alt="" id="BLOGGER_PHOTO_ID_5369283934733735314" border="0" /></a><span style="font-style: italic;font-family:arial;font-size:85%;" >Local picnic of 1.) wilted collard greens, green beans & chorizo,<br />2.) </span><span style="font-style: italic;font-family:arial;font-size:85%;" >tomato-fennel salad & 3.) sandwiches of sauteed zucchini,<br />carmelized onions & cottage bacon with basil aoli & 4.) nut brittle for dessert<br />(all <span style="font-weight: bold;">not</span> shown, due to being in the process of digestion).</span><br /><div style="text-align: center; font-style: italic;"><span style="font-size:85%;"><span style="font-family:arial;">Local beer was my date's, not mine. Pig-themed cutting board is <span style="font-weight: bold;">absolutely</span> mine.<br />& you can't have it.<br /><br /><br /></span></span></div></div><span style="font-family:arial;">As nice as it was to have a change of pace, however, perhaps the biggest "excitement" to be found in this situation was whether or not the home-made mayo in the sandwiches was going to keep during the hour-long bus ride...<br /><br />Let the record show that in fact it did. Hooray for adventure!<br /><br /><br />- nano out.<br /></span>nanohttp://www.blogger.com/profile/07641719775570575829noreply@blogger.com0tag:blogger.com,1999:blog-8419052457833782540.post-50673909217424757672009-08-05T22:21:00.000-05:002009-08-05T22:22:21.988-05:00Days 2-5<span class="Apple-style-span" style="font-family: Helvetica; color: rgb(99, 67, 32); font-size: 13px; "><h3 class="post-title entry-title" style="margin-top: 13px; margin-right: 0px; margin-bottom: 13px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color: rgb(99, 67, 32); font-size: 18px; "><span class="Apple-style-span" style="font-size: 13px; font-weight: normal; ">I meant to blog about this challenge more often, really. Here's a couple of things I've made in the past 4 days, in no particular order:</span></h3><div class="post-body entry-content"><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKUpAuDDoDa4OdXjLrrSyB7aK6BX9OoLY_cp6m2_8tnOejMRTGCV7Er3OrG9Jsbdm8If_1XGooN649kKTjvdml8XB1k5u4fyNjPUa8yxSMOJGhAfTEuchblghqIm6hpZnNb4mrLVynxnk7/s400/Zucchini+and+Tomato+salad.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5366679834697832386" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /><div style="text-align: center; "><br /></div></div><div>Marinated zucchini salad. Hell yeah. This is ridiculously good. I like zucchini, but I don't usually LOVE it. This salad has thinly sliced zucchini, halved cherry tomatoes, sliced red spring onion, and fresh basil. The dressing is really simple: white wine vinegar, olive oil, a smidge of agave nectar to cut some of the sourness, salt and pepper. The co-op's demo coordinator made this when the farmers from Featherstone came to hand our samples from a recipe from their cookbook and I fell in love with it. I've made it twice in the past 3 days!</div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCQMa0uFG9_hlTyV_eM-x8y3hyKi1Abo3TCZzV5Bg7BYrCwyWinWVs16_G9ItaMH3pDK3xaekO3ii9dEbjeguQyK7dkZZ2DfZ7XO24G6a0aEFXEqN6MNvCDFBfY1b1J-rqKS_wTLMQdWmO/s400/Pickles.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5366679831498971650" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /><div style="text-align: center; "><br /></div></div><div style="text-align: center; "><br /></div><div style="text-align: left; ">Pickles! I had a ton of cucumbers from the garden and up them up in some brine in the crock to ferment for a couple of weeks. I followed a recipe from the Joy of Pickling (big surprise, huh?) for "Lower East Side Full-Sour Dills". It's only been 3 days and they smell amazing already!</div><div style="text-align: left; "><br /></div><div style="text-align: left; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ebfeyF5xQGpWgBNqGtDb8U4DirOzdU2gP2ke3cLFSowBwjh5Nhj3jyKLJ7TDzfdIkPtC6c2Y1JwZCuGXxMD8v-qPlh3fpxqGp7O0r8ulH6AzgamXaWsVXofFgeu3i68KXwpTcBYyJtCi/s400/Seedsavers+beans.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5366682469847467730" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></div><div style="text-align: left; ">These are some beans I picked up at Seedsaver's Exchange a few weeks ago. They're an heirloom bean called Hutterite Soup bean. I pressure cooked them with a ton of last year's sundried tomatoes, fresh basil, garlic, balsamic vinegar, and a bit of maple syrup. Wow. These were rich!</div><div style="text-align: left; "><div style="text-align: center; "><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8c7BobB0fCXTgJFw59DJH7GT-BE0CujSvfNbcENEV90Xd0vqaMnrUjWsQvyUK-xT2ZiuygZdASJC6GQVHQAN8vPgjDA6rBmLd2KNzrNSF0yp067kPXhpJf3hsW4J2fTcQBqpmhNEtKEko/s400/Beans+and+Biscuit.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5366679825776971666" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /><div style="text-align: center; "><br /></div></div><div style="text-align: left; ">This is what I've eaten for lunch every day this week: Beans with biscuits (Herbed Whole Wheat Drop Biscuits from Vegan Brunch) and some kind of salad.</div><div style="text-align: center; "><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9eW9Ju-8iEqfLWwGbr8edba3ks1bh4X4s70vbVwpaBBrJF94ofiHLdocFNJHRZ58ST3V5RIKv9ozP0yb90_JfatHXOoelnKjX52eS6w_Fhfygnty1nB-H7h6JB9laQgv3B7rpsR0E8Wrl/s1600-h/Cukes.JPG" style="color: rgb(143, 50, 19); font-weight: bold; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9eW9Ju-8iEqfLWwGbr8edba3ks1bh4X4s70vbVwpaBBrJF94ofiHLdocFNJHRZ58ST3V5RIKv9ozP0yb90_JfatHXOoelnKjX52eS6w_Fhfygnty1nB-H7h6JB9laQgv3B7rpsR0E8Wrl/s400/Cukes.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5366679819619972850" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></a><div>This is just another picture of cucumbers that I like. I didn't take any pictures (darn!) of the tasty samosas I had this week filled with potatoes and locally grown peas. I made a soy yogurt raita for the side and filled it with hot chiles, cilantro and mint from the garden. Yum!</div><div><br /></div><div>The challenge is going pretty smoothly so far. We'll see how I'm doing after trying to pack as much local food as possible for a 4-day camping trip!</div><div><br /></div></div></span>Lizhttp://www.blogger.com/profile/13349114493228966220noreply@blogger.com1tag:blogger.com,1999:blog-8419052457833782540.post-86199768365188318102009-08-04T11:37:00.006-05:002009-08-04T13:10:54.299-05:00Duck, Duck... Grey Duck?!?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiRy4LcCaziDp6-d0PJruErmVJrYFXKVHSRZv9QS8PWWilr0vC5qYpYLuh7y13EJEXB75ay3JvG_KDqAU6MmYDhZTRvBL2bleoKc6xl6JIo69MMIxls5M02yUGdlhJra6VplXqDD6lCl8G/s1600-h/Dukegg_edit.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiRy4LcCaziDp6-d0PJruErmVJrYFXKVHSRZv9QS8PWWilr0vC5qYpYLuh7y13EJEXB75ay3JvG_KDqAU6MmYDhZTRvBL2bleoKc6xl6JIo69MMIxls5M02yUGdlhJra6VplXqDD6lCl8G/s320/Dukegg_edit.jpg" alt="" id="BLOGGER_PHOTO_ID_5366152117983221762" border="0" /></a><br /><br /><span style="font-size:100%;"><span style="font-family:arial;">Over the past month or so, I've come to realize two important things. Firstly, that the children's game called "Duck, Duck, Goose" in all other sectors of the Known Universe is known in Minnesota as "Duck, Duck, Grey Duck". Whatever, freaks. Secondly, it has come to my attention that duck eggs are flippin' awesome.<br /><br /><br /></span></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8UcfZiC0xFm1dke8hTyybCcmwDD7n8_IhVxNFBgoMK09FANSALLhh0hXkO0_FjUzv2qau_1DfxhfvyI7LEeiBHn9qZ0OXtEtIJdoAwt7WggefQ_ieGlBz1AlgQtDI-v39sGkygOJ1bFpi/s1600-h/Dukduk2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8UcfZiC0xFm1dke8hTyybCcmwDD7n8_IhVxNFBgoMK09FANSALLhh0hXkO0_FjUzv2qau_1DfxhfvyI7LEeiBHn9qZ0OXtEtIJdoAwt7WggefQ_ieGlBz1AlgQtDI-v39sGkygOJ1bFpi/s320/Dukduk2.jpg" alt="" id="BLOGGER_PHOTO_ID_5366151653034886594" border="0" /></a><span style="font-style: italic;font-size:85%;" ><span style="font-family: arial;">Beautiful!</span></span><br /></div><span style="font-size:100%;"><span style="font-family:arial;"><br /><br />My only previous encounter with the mighty duck egg was a couple of years ago, during a very good dinner at a former employer's very good restaurant (<a href="http://www.restauranttallent.com/">Restaurant Tallent</a>, Bloomington IN, for those keeping score at home). It was served atop an elk carpaccio dish, & I remember marveling at its beauty but being too absorbed by other flavors to pay it the individual attention it deserved. Flash forward to the present, & I find I've stumbled into a somewhat steady source of this prince among eggs. Also, due to something of a bumper crop situation, this source has provided them at the excellent price of <span style="font-style: italic;">free</span>.<br /><br /><br /></span></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNkH540m02bzfK_tkLAGKqh9XIPbLV78Jo1KZwS7CfP5Nvgtr6bHUbH9dDfBnJYje19U0jrp_FbOxID8gMwbuUBqWKse1jPcj3XbfYFlMVdEN1lriveLO_keYS2B_rgaNJkEOoZCVojQqF/s1600-h/Dukduk.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNkH540m02bzfK_tkLAGKqh9XIPbLV78Jo1KZwS7CfP5Nvgtr6bHUbH9dDfBnJYje19U0jrp_FbOxID8gMwbuUBqWKse1jPcj3XbfYFlMVdEN1lriveLO_keYS2B_rgaNJkEOoZCVojQqF/s320/Dukduk.jpg" alt="" id="BLOGGER_PHOTO_ID_5366149730446807266" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;"><span style="font-family: arial;">Shown in comparison to Schultz Organic eggs, to illustrate scale.</span></span></span><br /><br /></div><span style="font-size:100%;"><span style="font-family: arial;"><br />Duck eggs are varicolored, ranging from an slightly pink-ish off-white to an intensely mottled charcoal grey. The ones I've come across are considerably larger than what we think of as "large" chicken eggs. They are richly flavorful, & incredibly viscous. Think you've had a problem with "egg cement" on your breakfast plate, before? You could do minor masonry repairs with this stuff...<br /><br />There is a dark side to these glorious orange yolks, however. Like so many things in life that could also be described as "flippin' awesome", over-consumption can come at a cost. In the case of duck eggs, this comes in the form of an almost dangerous sedative effect. My proof is anecdotal, but it appears to be borne out in conversations with other duck egg enthusiasts. I've had several instances in which I've had a couple of these eggs for breakfast & then felt absolutely <span style="font-style: italic;">compelled</span>- against all reason- to crawl back into bed... For up to four hours at a stretch.<br /><br />Don't say I didn't warn you.<br /><br />I have no idea why this is. Perhaps it's just their sheer richness, their decadent, exaggerated egg-ness. Maybe the woman who raises them has hyperactive ducks & slips them heavy-duty anti-psychotics. Beats me. I do know that if I have plans for the day after a breakfast of duck eggs, I can pretty much forget about them.<br /><br /> <br /></span></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggSUxBO9qvL1fuoXeMSNcFocIAAKen6w0LabqlOMwWX-SvhyAZmtbiUIcD1mNyWPDXqpOWyV0jkYZdxUwJpgoUXFqEj-Aw1lfHpYHBDDeD5vdfIdCcsrrZbp5ojPss8Jl-HRcdDskFXAI-/s1600-h/Ommy_edit.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 211px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggSUxBO9qvL1fuoXeMSNcFocIAAKen6w0LabqlOMwWX-SvhyAZmtbiUIcD1mNyWPDXqpOWyV0jkYZdxUwJpgoUXFqEj-Aw1lfHpYHBDDeD5vdfIdCcsrrZbp5ojPss8Jl-HRcdDskFXAI-/s320/Ommy_edit.jpg" alt="" id="BLOGGER_PHOTO_ID_5366150031834521218" border="0" /></a><span style="font-family: arial;font-size:85%;" ><span style="font-style: italic;">Duck egg omelet with red potato, peppered bacon, </span></span><br /><span style="font-family: arial;font-size:85%;" ><span style="font-style: italic;">button mushrooms, 7-year cheddar & gruyere cheeses.<br /><br /></span></span><div style="text-align: left;"><span style="font-family: arial;font-size:85%;" ><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-size:100%;"><br /></span></span></span><span style="font-family: arial;font-size:100%;" >That said, I doubt I'll turn down another gifting of these marvelous eggs, should it happen to waddle my way. To my mind, this is yet another of innumerable (& fantastic tasting) examples of the sorts of wonderful surprises we find when we scratch the surface of localized, sustainable food sourcing.<br /><br /><br />- nano out.<br /></span></span><span style="font-family: arial;font-size:100%;" ><span style="font-style: italic;"></span></span></div></div><span style="font-size:100%;"><span style="font-family:arial;"><br /><br /></span></span>nanohttp://www.blogger.com/profile/07641719775570575829noreply@blogger.com1tag:blogger.com,1999:blog-8419052457833782540.post-39765726414406580222009-08-02T00:23:00.006-05:002009-08-02T20:13:14.446-05:00Steak It To The Man!I blame it, to some degree, on <span style="font-style: italic;">degrees</span>. Rather, the lack of high ones. Yes, the summer season has so far been outright chilly. Foods that would normally leave me feeling overheated, that would make much more sense in the fall or winter, seem perfectly logical. Foods like steak & root vegetables. I don't mean a grilled steak with a side of potato chips, I mean things like:<br /><br /><span style="text-decoration: underline;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNbWU_6aMPvOzoCYKOId2NKqu2hEuoCKz2Tl_MsN9e5Za-LOvDBQGI4hq5vP7XLzMexMMae2R2BN2-8RhtRSPDza-YaKIQfxn_PQ9l32iQ__o362CmBVRxi8OgiVNzQ7wXUlL3lS5R6hVL/s1600-h/Parstk2_edit.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNbWU_6aMPvOzoCYKOId2NKqu2hEuoCKz2Tl_MsN9e5Za-LOvDBQGI4hq5vP7XLzMexMMae2R2BN2-8RhtRSPDza-YaKIQfxn_PQ9l32iQ__o362CmBVRxi8OgiVNzQ7wXUlL3lS5R6hVL/s320/Parstk2_edit.jpg" alt="" id="BLOGGER_PHOTO_ID_5365234052969155890" border="0" /></a><br /><div style="text-align: center;"><span style="font-style: italic;font-size:85%;" >Grass-fed round-tip steak sauced with mushrooms & bacon<br />in a red wine reduction, </span><span style="font-style: italic;font-size:85%;" >with wilted mustard greens & parsnip-potato mash.</span><br /><br /><div style="text-align: left;"><br /></div></div><span style="font-size:100%;">Or perhaps something a little more </span>on the unassuming, but still unseasonable side:<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrrSGwubh5E8MUybaYGoj6Hv4KHq4Bff-MKT_EJLkFNABbc3HBHBYJWcUGkxoVWFDHpxP5ubpF17-RS3pnpdLidtjkmOl39zv8wq3MR277dXw8pF_zi2lK63nofUBSsEuta-cLn7yZ5Dio/s1600-h/Stkfrt3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrrSGwubh5E8MUybaYGoj6Hv4KHq4Bff-MKT_EJLkFNABbc3HBHBYJWcUGkxoVWFDHpxP5ubpF17-RS3pnpdLidtjkmOl39zv8wq3MR277dXw8pF_zi2lK63nofUBSsEuta-cLn7yZ5Dio/s320/Stkfrt3.jpg" alt="" id="BLOGGER_PHOTO_ID_5365233522987758866" border="0" /></a><br /><div style="text-align: center;"><span style="font-style: italic;font-size:85%;" >Grass-fed round-tip steak frites with caramelized "candy" onion & sauteed dino kale. </span><br /><br /><br /><div style="text-align: left;"><span style="font-size:100%;"></span>But an unusually (delightfully) mild summer isn't the only factor pushing me towards the comfortable embrace of steak. Compared to last summer's Challenge period, my social calendar is much more full & my wallet considerably less so. The round-tip from Thousand Hills really fits the bill; inexpensive, flavorful, & sanely portioned. Finally, there's the fact that it's cryovac-sealed, meaning that one can purchase it & essentially forget about it until one needs it. It's a very lean, unmarbled cut, so care (above & beyond that normally shown towards grass-fed beef) should be taken when cooking it. Essentially, "rare" is equivalent to what we think of as "medium-rare" in the corn-fed steak world.<br /><br />More than either temperature or tight finances, though, I think I've just been playing it safe. As Liz <a href="http://eatlocalstpaul.blogspot.com/2009/08/eat-local-challenge-day-1.html">admits</a>, I too have found myself off to a comparatively sluggish start. Last year saw me eating somewhere around 80-90% Local, starting in June. This year, I'm well above 60-70% since June, but perhaps because of the new structures at the Market (both literal & figurative) & changes in my personal life, I'm simply not approaching the Challenge with the same sheer <span style="font-style: italic;">intensity</span>. Is my sense of adventure diminished? Where did the time & energy I had to braise things for hours & invent all-vegetable meals go? What's with all the comfort foods? This shouldn't be about comfort- it's The Challenge, for crying out loud!<br /><br />It's a<span style="font-style: italic;"> self</span>-challenge, on the honor system, however. We are each encouraged to do the best we can. Some may observe me bemoaning my "meager" 60-something percentage & think, "Sheesh, this sounds impossible!" Please don't. Whether approached full-bore, or nibbled at the edges, eating locally has real benefits. & real positive ramifications for our health, our local economy, & our agricultural future.<br /><br />No matter how one slices <span style="font-style: italic;">that</span>, it's delicious.<br /><br /><br /></div></div><span style="text-decoration: underline;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2KjLAAs1G9iDHi9S0w2uItg9DIGrToQJU44hjQa4Qa1aq7wkyow7SpSU9OhR1O0NwFny2c2osaPGSQCbgyAzyFNJAEB86bZE1rbxlIZ5uamsqLuBlYZ6JIMhpQSTG5nQzOlAaR1x-z1GO/s1600-h/Parstkdone.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2KjLAAs1G9iDHi9S0w2uItg9DIGrToQJU44hjQa4Qa1aq7wkyow7SpSU9OhR1O0NwFny2c2osaPGSQCbgyAzyFNJAEB86bZE1rbxlIZ5uamsqLuBlYZ6JIMhpQSTG5nQzOlAaR1x-z1GO/s320/Parstkdone.jpg" alt="" id="BLOGGER_PHOTO_ID_5365233290891288674" border="0" /></a><br /><br />- nano out.nanohttp://www.blogger.com/profile/07641719775570575829noreply@blogger.com1tag:blogger.com,1999:blog-8419052457833782540.post-18464627947148215522009-08-01T17:10:00.000-05:002009-08-01T17:11:15.229-05:00Eat Local Challenge: Day 1<span class="Apple-style-span" style="font-family: Helvetica; color: rgb(99, 67, 32); font-size: 13px; "><div class="post-body entry-content"><div style="text-align: center; "><div style="text-align: left;"><span class="Apple-style-span" style="font-size:180%;"><span class="Apple-style-span" style="font-size: 18px;"><b><br /></b></span></span></div></div>I'm taking a slightly less obsessive approach to the <a href="http://eatlocalamerica.coop/" style="color: rgb(191, 78, 39); font-weight: bold; ">Eat Local Challenge</a> this year. Or at least I'm trying. Last year a few of us gave it 110% and ate predominately local from June 1-Sept. 15. Crazy!<div><br /></div><div>Staring at the avocado, mango, and almond milk in my pantry right now, I'm astonished that I was able to do the challenge for so long. I think there are some normal stages a person goes through in the process of doing the Eat Local Challenge- And I'm starting right back at the beginning. There's the the excited, motivated stage. Then there's the grieving stage (Otherwise known as the "WTF! I though my favorite ___was local" stage). Then complacency. Then self-righteousness. Then a little boredom and the realization that it's not so hard to eat local. Or maybe it's just me that gets emotions all tangled up with my food choices...</div><div><br /></div><div>Anyways, even though I <i><b>knew</b></i> that today was the first day of the challenge, I didn't really prepare. I ate leftover mashed potatoes for breakfast- the potatoes weren't local. And I finished off the last of my PB Chocolate Zigzag ice cream so I would have to make my own local ice cream later.</div><div><br /></div><div>Luckily, my eating habits improved later in the day!</div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHE4OgW1MkHcWh_BUG8XMWA9S2ouGN5lm8wXN9mhmDGLkQXs6UIesbGwFtF1H-On8IdZL5oaJuFL8J68i0Th37h-Sq3CNK9j_wTyRs19QmCLlCixXGv1Rr6aI44oLkOX9rQj12Kl4NGV6X/s400/Green+Beans+with+Sunny+Seeds.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5365119564559854146" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></div><div><br /></div><div><b><span class="Apple-style-span" style="color: rgb(0, 51, 51); ">A Green Bean Meal</span></b></div><div>The toasted sunflower seeds give this dish extra protein and a nutty flavor that complements the bright vinegar. The seeds, beans, garlic, and herbs are all local. I used a lemongrass infused olive oil that I made last year, but regular olive oil would work well.</div><div><br /></div><div>4 Tbsp. raw sunflower seeds</div><div>2 Tbsp. olive oil</div><div>1 pound fresh green beans (I used a wax, purple, and green mixture)</div><div>4 cloves garlic, thinly sliced</div><div>1 handful fresh dill, chopped</div><div>1 handful fresh basil, thinly sliced</div><div>Splash of white wine vinegar</div><div>salt and fresh black pepper to taste</div><div><br /></div><div>In a dry cast iron skillet, toast the raw sunflower seeds until golden and fragrant. Set seeds aside. Heat oil in the same skillet over med/high heat. Add the green beans and stir frequently while cooking. It's nice if some of the beans get seared, but you just want to keep most of them crunchy. Add the garlic and cook just 1 minute longer. Remove pan from heat and add fresh herbs, sunflower seeds, and a splash of vinegar (maybe 1-2 Tbsp.). Finish with a generous dose of fresh cracked black pepper and a fine sea salt.</div></div></span>Lizhttp://www.blogger.com/profile/13349114493228966220noreply@blogger.com2tag:blogger.com,1999:blog-8419052457833782540.post-7501143508492835002009-06-15T20:13:00.006-05:002009-06-15T22:09:48.159-05:00& So It Begins Again...I've got the blues. Allow me to elaborate...<br /><br />Several months ago now, we experienced a tortilla chip crisis.<br /><br />It's a rare breed of chip that is organic, locally-sourced & <span style="font-style: italic;">also</span> delicious, yet the Whole Grain Milling Co. chips possess all of these qualities. In fact, these may be some of the best corn chips you will ever eat besides those you make fresh at home or find in a good Mexican restaurant. Better than the national brands, hands down. To suggest otherwise in certain circles risks choosing pistols or cutlasses at dawn, & by "certain circles" I mean me. They're that good.<br /><br />Those who followed this blog last summer may be aware that the sacred coupling of chip & homemade salsa could be considered the backbone of our Eat Local diets. Fact is, eating local (even at the minimum level) requires quite a bit of cooking from scratch. I love to cook, but I often found myself at a lack for time or energy to whip up a meal. Local salsa fresca can be made in large batches & makes for a great, refreshing "filler" meal for those times when you're starving but can't be bothered to touch the stove. Or do any more damn <span style="font-style: italic;">dishes</span> afterwards. I'm sure I'm not the only Challenger to have eaten salsa on a daily basis. Chips & Salsa are the bedrock, the staff of life, the trump card... & the inside joke.<br /><br />So imagine the dismay when word came down the pike that Whole Grain Milling was discontinuing their fabulous chips! Besides the simple fact that they are awesome, their local status (although complicated by shipping to & from the chip factory) made them indispensable. I mean, we <span style="font-style: italic;">could</span> learn how to make our own masa harina corn flour & produce our own local chips but that would pretty much negate the purpose. A vital convenience would become a massive inconvenience, & feast would become famine. Was all lost?<br /><br />Our final shipment sold out in a matter of days. Shoppers & Staff were witnessed buying 3 or 4 bags at a time. I myself bought my last 2 bags of blues with the resolute intention of holding them back until the start of the Eat Local season... & ate them all within about a week- Suffice it to say that you do <span style="font-style: italic;">not </span>want to be the other person in the lifeboat. Weeks of hand-wringing & hangdog expressions followed (Really. Seriously. Marketeers are indeed food dorks!) Letter writing & petition campaigns were considered. Dark times indeed.<br /><br />Then, one day, the yellow chips returned to our shelves, like gifts from mysterious & capricious corn chip gods. I happen to much prefer the blue corn variety, but I was still happy that I'd at least have <span style="font-style: italic;">something</span> to dip in my salsa. Soon afterwards, I was walking through the chip section & saw... <span style="font-style: italic;">the blue chips!</span><br /><br />I let out a (manly) squeal. Literal tears of joy fogged my vision. I'm pretty sure I hugged somebody. The woman shopping next to me looked briefly alarmed & startled, but regained her Minnesotan composure. A ship on the horizon, a plane in the sky... Salvation!<br /><br />You may think I'm being hyperbolic, inflating a mundane experience to pad a blog entry. But this is how deeply meaningful eating locally has come to be for me. It's almost scary. I hope that newcomers to the Challenge can experience the same excitement as they become more interwoven with the local food fabric. Minus the grocery aisle freakouts. No, I honestly hope you have those, too.<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9NxZOu7n_5Uj3BvUS4O3FIQUqNz_hfbXzSfLCE_oYD3def5BGgpDWl762WRc43gt1ZDWbej_NQ9hUMFQj5RJkUWWcp-ZT9MFemQBlGOPAo0TTlQBFwfjair7hX7_pw-AwUFtWDbDy5luR/s1600-h/Salsa!.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9NxZOu7n_5Uj3BvUS4O3FIQUqNz_hfbXzSfLCE_oYD3def5BGgpDWl762WRc43gt1ZDWbej_NQ9hUMFQj5RJkUWWcp-ZT9MFemQBlGOPAo0TTlQBFwfjair7hX7_pw-AwUFtWDbDy5luR/s320/Salsa!.jpg" alt="" id="BLOGGER_PHOTO_ID_5347751608439359986" border="0" /></a><br /><span style="font-style: italic;font-size:85%;" >Basic Local Salsa<br />(hydroponic tomato, green garlic, fresh cayenne pepper & cilantro)<br />served with Blue Corn Chips<br /></span></div><br /><br />So, yeah. Long story short, I made my first batch of local salsa, tonight. Having the blues never felt so good.nanohttp://www.blogger.com/profile/07641719775570575829noreply@blogger.com2tag:blogger.com,1999:blog-8419052457833782540.post-17783856709381713742009-06-08T21:08:00.003-05:002009-06-08T21:11:33.098-05:00Strawberries!<div>What were once little flowers...</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzCUrFFfbRWO-OKpiIOqqbKDEQDJlQQyfhGFjz81rAJrKRyAlngBzo6r9tn39CFp0QvWjn9vPdV7SuuT3onr5jHHx9GolSUf6kaKF69xHArGUlk_-H6GatUzSwQonEw-5hF_S6sdUl-A2m/s1600-h/Strawberry.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzCUrFFfbRWO-OKpiIOqqbKDEQDJlQQyfhGFjz81rAJrKRyAlngBzo6r9tn39CFp0QvWjn9vPdV7SuuT3onr5jHHx9GolSUf6kaKF69xHArGUlk_-H6GatUzSwQonEw-5hF_S6sdUl-A2m/s400/Strawberry.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5345144135784859410" /></a>are now berries!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZQOIix3Jb61pCfhOktLUEai6do9cOlmCX6dl6U6QrHWTmwjrBmPGvYGctEPeXq39tqMYvj4SP_rdOmzwgDVvao2GBktkaUYQ0GLKB_ix5dvSZ_YKiW7rCw51yUEz0M2Cguw7IVTwsMhyphenhyphen1/s1600-h/Strawberries.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZQOIix3Jb61pCfhOktLUEai6do9cOlmCX6dl6U6QrHWTmwjrBmPGvYGctEPeXq39tqMYvj4SP_rdOmzwgDVvao2GBktkaUYQ0GLKB_ix5dvSZ_YKiW7rCw51yUEz0M2Cguw7IVTwsMhyphenhyphen1/s400/Strawberries.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5345144132838511410" /></a>We picked about a quart tonight and there should be plenty more on the way once we get back to warmer weather. Sometimes I have to plan for what I'll do with a bunch of berries after we pick, but not with these. I predict they'll be gone before the night is over.Lizhttp://www.blogger.com/profile/13349114493228966220noreply@blogger.com2tag:blogger.com,1999:blog-8419052457833782540.post-912033664113814172008-09-10T21:36:00.003-05:002008-09-10T21:38:37.179-05:00Cider!Is anyone else as incredibly excited as I am that the first Hoch Orchards apple cider came in today?!  It's the first batch, so it's a little tart...but it's incredible as always.  <div><br /></div><div>I keep pouring myself a little jelly jar of it (you know, so I don't drink it all tonight).  But then I keep refilling my little jar. So far I've had 3 and I don't see myself stopping anytime soon.</div><div><br /></div><div>Yum!!!!</div>Lizhttp://www.blogger.com/profile/13349114493228966220noreply@blogger.com1tag:blogger.com,1999:blog-8419052457833782540.post-25411901391274263672008-09-07T21:15:00.002-05:002008-09-07T21:32:54.319-05:00The home stretchSo we're down to the last week.<div><br /></div><div>I don't know about anyone else, but I'm losing a little bit of steam on my local challenge.  I'm not necessarily eating less locally, but I'm just not blogging about it as much because I'm not thinking about it as much.  </div><div><br /></div><div> I really had no clue that I'd be able to eat so local for so long without feeling deprived.  When we started this back in June I thought I'd fall way off the wagon by the time the official local challenge started.  And I've certainly not eaten 80% local the entire 3 months, but it's been pretty close.  And all in all, it's not as hard as I thought it would be.  I mean, sure, I miss avocados and bananas.  But I'll  eat all the apples and raspberries I can while they're local.</div><div><br /></div><div>I think I'm worried that if the challenge is not in the forefront of my mind (like it was for the first few months) then I won't stick with it.  It's sort of like when I first became a vegetarian back in 6th grade and used to have nightmares about eating hamburgers because I my dream I'd forget that I was a vegetarian.  But just like I rarely think about not eating meat now, I'm thinking less and less about eating local...even while I do it.  </div><div><br /></div><div>Like today I barely cooked anything.  I grabbed a few berries from the backyard this morning before heading off to meet some friends.  I had leftover roasted baby red potatoes (from WI) with homemade hummus (MN chickpeas) for lunch.  Then I snacked on some homemade salsa and chips in the middles of the day and stopped at the Wedge while in Minneapolis for my dinner (Their deli's collard greens are awesome!).  Not too shabby.  <br /></div><div><br /></div><div>So I think local might be a long-term partner of mine now.  We've passed the lusty obsessive phase and have seen each other with ratty hair and morning breath...and we're still together.  </div>Lizhttp://www.blogger.com/profile/13349114493228966220noreply@blogger.com2tag:blogger.com,1999:blog-8419052457833782540.post-63537384354877541382008-09-04T22:03:00.004-05:002008-09-04T22:35:25.734-05:00Anyone Else Feeling A Little Fractured These Days?I've got to admit, the turmoil of our normally pleasant city this week has really distracted me from eating locally.<br /><br />Not that I'm<span style="font-style: italic;"> not</span> eating locally, but I haven't found myself focusing on it with my usual gourmet gusto. Trying to keep groceries on the shelf at work (apparently, a fair amount of "anarchists" are omnivores) & spending my free time watching live feeds of citizen journalists being stomped & regular citizens terrified (not to mention a fair amount of internal conflict as to why <span style="font-style: italic;">I </span>wasn't out getting stomped) has kind of... dampened my enthusiasm. It's hard to eat when you are angry.<br /><br />So it's been a lot of local hot dogs & salsa, of late.<br /><br />I <span style="font-style: italic;">did</span> find time to wrap up the beef stock saga with a tasty soup made with leftovers & bulk staples, however:<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Mcovi8rAQKgh5E5-IRRnJ_RbWMzzjaBfoKCt12uuN35H-Z1tFlsGJsy-n1GBta_ODIdN_P7A9TvTSoq2RODZFb2CVP6CHiL845JalyVyPr0RYTVNybTkyLBXT4WFXk9fe88vDVmLm-gO/s1600-h/Lambsoop.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Mcovi8rAQKgh5E5-IRRnJ_RbWMzzjaBfoKCt12uuN35H-Z1tFlsGJsy-n1GBta_ODIdN_P7A9TvTSoq2RODZFb2CVP6CHiL845JalyVyPr0RYTVNybTkyLBXT4WFXk9fe88vDVmLm-gO/s320/Lambsoop.jpg" alt="" id="BLOGGER_PHOTO_ID_5242370091793068962" border="0" /></a><span style="font-style: italic;font-size:85%;" >Local beef broth & pastured lamb, with kale & barley.</span><br /><br /><br /><div style="text-align: left;">The broth & bits of tender lamb were leftovers, the onion & kale were from my last allotment of farm goodies, & the barley is just one of many local items in our bulk bins at the Market (& a very useful thing to have around the house).<br /><br />It has certainly been a wild, & often disturbing, week. But at least soup is non-partisan & good for you!<br /><br /><br /><br />-nano out.<br /></div></div>nanohttp://www.blogger.com/profile/07641719775570575829noreply@blogger.com1tag:blogger.com,1999:blog-8419052457833782540.post-43386756676348754222008-08-27T21:47:00.004-05:002008-08-27T22:27:07.634-05:00Cheese &... Dog Biscuits, Anyone?As some of you are aware, I've been talking some smack about baking my own crackers from scratch. Crackers are important to me. I love crackers & cheese. We sell an awesome array of cheeses at the store, many of them local in origin. & as we know, eating locally often requires us to make our own convenience foods for those times we just need a simple snack. & as far as I know (someone please, <span style="font-style: italic;">please</span> correct me), we don't have any local crackers to go with our nifty cheeses. <br /><br />So I took it upon myself to make manifest my own cracker destiny.<br /><br />& I failed miserably.<br /><br />Witness the results of my hubris:<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi696iudp2OPNha9lQ66zOZcjwlwWfkY8butmWxa7tQzERwS6RHAF7D81HupI82XTSDdDjbfQM3QJfxK62F64Roz0LeCaRRrKI5PvFoaKjEI5N111azEQ9UxwrPCq0Xsp924RbrWyOGAEGP/s1600-h/Dogbiscuits.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi696iudp2OPNha9lQ66zOZcjwlwWfkY8butmWxa7tQzERwS6RHAF7D81HupI82XTSDdDjbfQM3QJfxK62F64Roz0LeCaRRrKI5PvFoaKjEI5N111azEQ9UxwrPCq0Xsp924RbrWyOGAEGP/s320/Dogbiscuits.jpg" alt="" id="BLOGGER_PHOTO_ID_5239395027848516098" border="0" /></a><br />What <span style="font-style: italic;">are</span> those, cat turds?<br /><br />These misshapen spawn of lofty good intentions are my first-ever attempt at the fine art of cracker manufacturing. I was hoping to use local buckwheat flour alone, in order to make my crackers gluten-free-friendly (although the chilled butter kept them from Vegan status). Boy, did<span style="font-style: italic;"> that</span> not work!<br /><br />Perhaps the dearth of buckwheat cracker recipes to be found online should have clued me in.<br />But the real blame rests solely on yours truly. Despite roughly a decade spent in professional kitchens, I have practically no baking skills, whatsoever. Too much math, too much precision measuring, & too much faith in chemistry & temperature. I simply don't feel comfortable when I can't meddle in the process after it's started.<br /><br />But one of the main benefits I think we can all recognize from our various Challenge adventures is that even when we stretch farther than we can reach, we learn valuable things about our relationship with our food.<br /><br />So, I'll lick my wounds, eat my leaden, soggy crackers (they go particularly well with the Pastureland herbed gouda, thankfully), & survive to bake another day.<br /><br /><br />-nano out.nanohttp://www.blogger.com/profile/07641719775570575829noreply@blogger.com0tag:blogger.com,1999:blog-8419052457833782540.post-30818581185569833982008-08-26T11:40:00.008-05:002008-08-26T12:59:01.807-05:00Good-Natured Ribbing.If you are of the omnivore persuasion, perhaps you've noticed that the Market has Shepherd Song Farm (WI) pastured lamb loin & rib chops on sale during the Eat Local period.<br /><br />Being as I'm the meat buyer for the store, I thought I might take a moment to highlight the rib chops, as well as show one of the possible end uses for a stock such as the one I've been <a href="http://eatlocalstpaul.blogspot.com/2008/08/is-it-over-yet-stock-post-2.html">blathering about recently</a>.<br /><br />I'm a big fan of braising, a cooking technique closely related to stewing, but with a bit more class. Both methods produce intensely flavored & richly sauced dishes, often utilizing tougher & cheaper cuts of meat. But braising allows for the use of the whole cut in the final dish, whereas stewing requires cutting it into pieces. Additionally, any bones can be left intact, enhancing the flavor & final presentation.<br /><br />The first step is to brown the meat in the pot (or deep pan) that you'll be braising in. The object here is to color & flavor the outside of the cut, not cook it all the way through:<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqo4A7VjMQlfhbkM0_ZwESyIrjdg4dzRZFmGpHhp8zaGz7T3J_Yk9UmPvoJd66m4DsasffLR2khqz1PJpbNaf-ftQHefmFN2Nxpduu3JdXg3wl4MW0uReM6WRn5B9FWBL6mJlqOz_cQO0e/s1600-h/Brs1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqo4A7VjMQlfhbkM0_ZwESyIrjdg4dzRZFmGpHhp8zaGz7T3J_Yk9UmPvoJd66m4DsasffLR2khqz1PJpbNaf-ftQHefmFN2Nxpduu3JdXg3wl4MW0uReM6WRn5B9FWBL6mJlqOz_cQO0e/s320/Brs1.jpg" alt="" id="BLOGGER_PHOTO_ID_5238867423884607298" border="0" /></a><br /><br />Once the meat is nicely browned, it is removed & kept warm while the vegetables (in this case, onions, carrots, roasted garlic & the rest of my homemade tomato paste) are caramelized in the same pan. Vinegar or wine can be used to deglaze the pot, & aid in the eventual softening of the meat's tissues. The cooking liquid is added to the veggies & brought to a low simmer. A stock made from the same animal, or one complimentary to it, is the best bet. Obviously, having devoted my free time over the last 24 hours to making beef stock, that's what I went with.<br /><br />The resting meat is then added back into the mix:<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5nmWzEw8AhVOPfnF2m7l9eM4zYFxTn7vRvOXlM2UF5efMSoSQZa1F2858xxmFCSNzWNkgMo6RYz0N6b7dFPxhI6kkVoobszQ6HS4szLO1faJMpCdobhHbgZrZcy0dn48V24HwLz2B_dqB/s1600-h/Brs2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5nmWzEw8AhVOPfnF2m7l9eM4zYFxTn7vRvOXlM2UF5efMSoSQZa1F2858xxmFCSNzWNkgMo6RYz0N6b7dFPxhI6kkVoobszQ6HS4szLO1faJMpCdobhHbgZrZcy0dn48V24HwLz2B_dqB/s320/Brs2.jpg" alt="" id="BLOGGER_PHOTO_ID_5238867355372606994" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">I upgraded my cell phone in May, in part so I could take nicer pictures<br />of things like food. Now I need to find one that takes pictures of smells...</span></span><br /></div><br />After about 30-45 minutes of low, <span style="font-style: italic;">low</span> covered simmering, the lid can be removed & the cuts of meat turned every 10 minutes or so, to help build a glaze on their surfaces. This should continue for at least 30 more minutes, until the meat slides right off of a fork when pierced. Meanwhile, any side dishes can be completed. When the cuts have finished braising, they are removed & kept warm, along with some moistening cooking liquid. The liquid remaining in the pot can be skimmed of any fat & strained of vegetables. I reduced mine a bit further to concentrate the flavor, making a partial <span style="font-style: italic;">demi-glace</span>, & then thickened it just slightly with a little roux.<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZuQrp_nqSpEFrJydlGTEEEEDm_WFVSnhephnYHBo-BBzBG-wkEXL-Gg_138eAO9Y5KyhBHAmBK5QK0qM5xPCAekVD3797Z1nfwbfHKU73KCawuwbhTZrFORpi9d3eoFoc9ueSg4gXPMF_/s1600-h/Brs4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZuQrp_nqSpEFrJydlGTEEEEDm_WFVSnhephnYHBo-BBzBG-wkEXL-Gg_138eAO9Y5KyhBHAmBK5QK0qM5xPCAekVD3797Z1nfwbfHKU73KCawuwbhTZrFORpi9d3eoFoc9ueSg4gXPMF_/s320/Brs4.jpg" alt="" id="BLOGGER_PHOTO_ID_5238867230588475074" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Local pastured lamb rib chops with demi-glace, </span></span><br /><span style="font-size:85%;"><span style="font-style: italic;">gruyere mashed potatoes, & wilted red mustard greens.</span></span><br /></div><br /><br />A word of warning; Beware the power of the red mustard greens! Seriously, they don't mess around. They certainly served their purpose as contrasts to the intense flavor of the beef stock-based demi-glace, but if I were to use them again, I'd probably seek to mellow them out somehow...<br /><br />Overall, though, this was a great meal & well worth the wait. I've still got plenty of stock left over for other projects, as well.<br /><br />It never ceases to amaze me how much better food is when we are deeply involved in its production. It looks better, smells better & tastes better. Is it a placebo effect brought on by the feeling of "I did that"? Is there some sort of actual metaphysical cause?<br /><br />Does it matter?<br /><br /><br />-nano out.nanohttp://www.blogger.com/profile/07641719775570575829noreply@blogger.com3tag:blogger.com,1999:blog-8419052457833782540.post-71623078320922313232008-08-26T08:57:00.000-05:002008-08-26T08:58:05.515-05:00When life gives you squash...What the heck do you make?<br /><br />I am the lucky recipient of a whole case of locally grown, organic yellow summer squash. I need to preserve it somehow. I've read that summer squash and zucchini are best preserved in the freezer, but I just don't believe that they won't turn to mush. And I don't want to can just plain ole squash in water/lemon. I'm not sure I'd ever use it. So what should I make?<br /><br />Last night I used about 1/4 of the squash to make 5 quarts of summer squash soup. It's just a simple soup of onions, garlic, squash, and veg. broth. It's light and summery- I think it'll be perfect for a quick meal this winter.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRpigm_exJLtG9QO5O2cuTis2263v5fDlnBNcCPEFS4Q_tEb_UcGX5mPOkgN8zjn1mOKVtAbiOiWRf2G-DCXvVHOXZ6v8juKcMJVEzElOQ0LQ3N2xmHSK4Sdx9Apv3VzmLCZCzJrdld98/s1600-h/DSCF3794.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRpigm_exJLtG9QO5O2cuTis2263v5fDlnBNcCPEFS4Q_tEb_UcGX5mPOkgN8zjn1mOKVtAbiOiWRf2G-DCXvVHOXZ6v8juKcMJVEzElOQ0LQ3N2xmHSK4Sdx9Apv3VzmLCZCzJrdld98/s400/DSCF3794.JPG" alt="" id="BLOGGER_PHOTO_ID_5238823859132673218" border="0" /></a>But summer squash preserving recipes are few and far between. And making sweet jam with them doesn't appeal to me (plus, I have a lot of jam!)<br />I'm thinking about a corn/summer squash salsa because you can never have too much salsa.Lizhttp://www.blogger.com/profile/13349114493228966220noreply@blogger.com1tag:blogger.com,1999:blog-8419052457833782540.post-11607886575531842082008-08-22T23:06:00.005-05:002008-08-22T23:42:14.816-05:00Is It Over, Yet? [stock, post 2]Well, it sure looks pretty. <br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX1Gzwl8GkAUoI8P9LuWUIJDmM90wx7fm6VIvTL4o100v1St5I5t8JxdU9VWcQuprzCULdbEzCrR0AU5kRKoeZwjTsDvyIsJ9TgYyLOzsCaol2-qf64H1XFxZOvZtB7Iev7440TjdIN6FH/s1600-h/Stok1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX1Gzwl8GkAUoI8P9LuWUIJDmM90wx7fm6VIvTL4o100v1St5I5t8JxdU9VWcQuprzCULdbEzCrR0AU5kRKoeZwjTsDvyIsJ9TgYyLOzsCaol2-qf64H1XFxZOvZtB7Iev7440TjdIN6FH/s320/Stok1.jpg" alt="" id="BLOGGER_PHOTO_ID_5237560140860114834" border="0" /></a><br /><br />For those of you new to making your own stocks, I'd love to give a play by play, but I don't think it would fit in a normal blog post. I can try &, um... boil it down, though. Basically, if you are making a meat stock, you first brown the cleaned & dried bones in the oven for roughly 40 minutes. After browning, the bones are submerged in water in a stockpot & simmering is commenced. Meanwhile, a simple mixture of onions, carrots & celery (or celery equivalent) are essentially caramelized in a sturdy pan, & as they're turning a rich brown color, the tomato paste is added. This is then cooked along with the vegetables, caramelizing somewhat itself. The pan is deglazed with a bit of the simmering bone-water & set aside. The bones continue their simmering...<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoCYBmPkEh1VbdqSe-loOlY3uOqyAdOYU6ALtjRx9RmTbqeZgV-Ke2nlKctA7_QHOKMC6RBX14EM0L0k0ona7MsG6igP2FmEzr4qGpTe03baXzaDNdnyd-iWxZXEedxcHPd9oC2WKaxPBP/s1600-h/Easysam.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoCYBmPkEh1VbdqSe-loOlY3uOqyAdOYU6ALtjRx9RmTbqeZgV-Ke2nlKctA7_QHOKMC6RBX14EM0L0k0ona7MsG6igP2FmEzr4qGpTe03baXzaDNdnyd-iWxZXEedxcHPd9oC2WKaxPBP/s320/Easysam.jpg" alt="" id="BLOGGER_PHOTO_ID_5237560046414363122" border="0" /></a><br /><br />Then, you might want to take a 7-odd minute break to put together a simple meal, in order to keep from going crazy with impatience &/or dying of starvation. In this case, I whipped up a toasted local sandwich with gruyere, 1-year cheddar, Schultz chicken andouille sausage (new in the Market- Try 'em!), tomatoes & some micro greens. While you can't exactly leave your house, or go to sleep (sadly), making stock is pretty low-impact from here on out, & you can wander around doing other tasks.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrAq0N1TFFzv_mZQ2Gssnu-F9LmhTcuoilXMI2_Rs_TKK-YutREV0020hWQnG-0ytCrv-abyIsGIiurNg-4TTGHVia1pMG7ylsMEXDr9ey4FAnmq8vKp4u5hue9SdLLW3pIAf6xZhO9tMK/s1600-h/Stok2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrAq0N1TFFzv_mZQ2Gssnu-F9LmhTcuoilXMI2_Rs_TKK-YutREV0020hWQnG-0ytCrv-abyIsGIiurNg-4TTGHVia1pMG7ylsMEXDr9ey4FAnmq8vKp4u5hue9SdLLW3pIAf6xZhO9tMK/s320/Stok2.jpg" alt="" id="BLOGGER_PHOTO_ID_5237559913485261058" border="0" /></a><br /><br />After several hours of simmering, the vegetable-tomato mixture can be added in, along with classic seasonings such as garlic, cracked black pepper, thyme, & bay leaves. The simmering continues...<br /><br />After at least another hour of this (probably long past your bedtime, if you have a meat department to open the next morning, say), sea salt can be added to taste & the whole thing skimmed, drained, & cooled.<br /><br />If all goes reasonably well, the next day finds you with a richly flavored stock for use in soups & sauce. I'll be reducing a portion of mine to make a <span style="font-style: italic;">demi-glace</span> for use in braising some local lamb rib chops (ON SPECIAL THROUGH SEPTEMBER 15TH!). The rest I'll probably freeze for later adventures...<br /><br /><br />-nano (really) out.<br /><br /><span style="font-style: italic; font-weight: bold;">* Please consult your favorite cookbook for detailed stock-making instructions. Techniques & results may vary from those described in this post. Not responsible for lost or damaged time, ego, or sanity.</span>nanohttp://www.blogger.com/profile/07641719775570575829noreply@blogger.com3tag:blogger.com,1999:blog-8419052457833782540.post-1103666746072456732008-08-22T20:42:00.004-05:002008-08-23T00:48:34.678-05:00I'm Such An Idiot.No pretty pictures for this post. I'm in the middle of the beginning of making some beef stock. Roasting the bones in the oven as I type, actually.<br /><br />Like the clever fellow that I am, I decided to start this 5-odd hour process at around 8 pm.<br /><br />This is what my uber-expensive <a href="http://eatlocalstpaul.blogspot.com/2008/08/gazpacho.html">tomato paste</a> is destined for. One could very well ask what might be wrong with a handsome young single fellow, to make him stay home on a beautiful summer evening (& late into it, no less) making a reduction of animal & vegetable juices. Well? I guess it's just something that holds a deep, basically spiritual power for me.<br /><br />Plus, a guy's gotta eat.<br /><br />& when one is eating locally, & one desires a beef-based stock to complement a meal (or several), one simply must make the stock.<br /><br />Although, come to think of it, there actually <span style="font-style: italic;">is</span> a pretty decent, locally-made all-natural (& MSG-free, for those concerned) line of stock bases. We use it regularly in deli at the Mississippi Market. I used it to some degree practically every shift I had making soup there for the last two flippin' years. Oh, for crying out loud.<br /><br />I'm such an idiot.<br /><br /><br />-nano out.nanohttp://www.blogger.com/profile/07641719775570575829noreply@blogger.com2tag:blogger.com,1999:blog-8419052457833782540.post-84180288615233261782008-08-21T22:27:00.003-05:002008-08-21T23:12:10.072-05:00Gazpacho!<span style="font-family:arial;">Yeah, I finally got around to it.</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjHjhJA4X3bpSDJ6G3gEfHlmKz6yj4HWtlFRUxd8MyGIeH4QOArNRYKi4Zlmu7A66tBMXioZjZor9rrOCxQOWNZH9_uegSegF9H61wM67WSdN7lFmClXI_MR-ylNBIiIav_GaTRvn1oijy/s1600-h/Gaz3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjHjhJA4X3bpSDJ6G3gEfHlmKz6yj4HWtlFRUxd8MyGIeH4QOArNRYKi4Zlmu7A66tBMXioZjZor9rrOCxQOWNZH9_uegSegF9H61wM67WSdN7lFmClXI_MR-ylNBIiIav_GaTRvn1oijy/s320/Gaz3.jpg" alt="" id="BLOGGER_PHOTO_ID_5237178533145514514" border="0" /></a><br /><br /><span style="font-family:arial;">Perhaps it's more accurate to say that </span><span style="font-style: italic;font-family:arial;" >nature</span><span style="font-family:arial;"> finally got around to it. I've been waiting for some time for the magical conjunction of ripe tomatoes, cucumbers, onion, & peppers that means gazpacho season.</span><br /><br /><span style="font-family:arial;">Let us not forget garlic!</span><br /><br /><span style="font-family:arial;">As fond as I've become of my new willing & adaptable friend, green garlic, I am so happy to see local clove garlics coming onto the scene.</span><br /><br /><span style="font-family:arial;">The tomatoes are just the usual locally grown hydroponic variety. I'm pretty fancy, but I'm not yet ready to spring for heirlooms until they are really "there", to my taste. Anyway, the vine-ripe ones are, if not squish-ably ripe at the time of purchase, then easily ready after a day or so in a paper bag.</span><br /><br /><span style="font-family:arial;">Of course, those of you with gardens don't have to worry about this economy of tomatoes; you'll be desperate to implement them all, I suppose. I certainly found myself envying you as I reduced the world's most expensive tomato paste, this evening. At $4.99/lb, I spent about eight bucks making roughly one cup of paste, simply to spread on beef bones for a stock. Not my most economically brilliant moment, although that money will be spread back out by the volume & utility of the end product. Score one for Mr. Gourmet McShowoff, right?</span><br /><br /><span style="font-family:arial;">For bell peppers, I went with one of those neat-looking purple ones. I found it to be somewhere between a biting green & a sweeter red, which was just what I wanted. Also included was a gift pepper from fellow Challenge participant, </span><span style="font-weight: bold;font-family:arial;" >e__ly</span><span style="font-family:arial;">, given to me quite some time ago. Yes, I am starting to wonder about the magical properties of my refrigerator. Although it doesn't even seem to be on when I open the door, it keeps food for </span><span style="font-style: italic;font-family:arial;" >bizarrely</span><span style="font-family:arial;"> long periods of time. </span><br /><br /><span style="font-family:arial;">The picture was taken on the night I made it, & I do suppose a picture of gazpacho should have been posed on a sun-dappled patio, but I tend to get around to cooking rather late in the day. Eating it that first night, I wasn't overwhelmed, but the thing with soups is to, whenever possible, allow them a day or two of rest before consumption. I find this to be especially true for gazpacho. & tonight, after some four or five days of juicy mingling, the final bowl was fantastic.</span><br /><br /><span style="font-family:arial;">So simple, so pure, so encapsulating of the idea of summer. There are few things better.<br /><br /><br />-nano out.<br /></span>nanohttp://www.blogger.com/profile/07641719775570575829noreply@blogger.com0tag:blogger.com,1999:blog-8419052457833782540.post-53377327706711204162008-08-17T20:10:00.003-05:002008-08-17T20:33:38.399-05:00Steak for TwoWe made this last week and it was so good, but I forgot to mention it. I had a hankering for steak. I wanted a cut that was high quality, and settled on a sirloin. It was from 1000 Hills Beef Company and it was pricy, as in $10, but I figured that steak dinner for two at a restuarant would have been 2-3 times as much for a lesser steak.<br /><br />I started the coals and ran back inside to cut potatoes. I tossed some local reds with some local rosemary and garlic in some olive oil with salt and pepper. I wrapped it up in tin foil and when the coals were white hot I put the potato package right over the heat.<br /><br />I sliced a large onion into a pan and sauteed them over low heat in canola oil. It took almost 25 minutes for them to carmelize! I added balsamic vinegar to the pan (not at all local)and a sprig of rosemary and I left it to reduce. In a medium pan I brought some water to a boil and added these tri-color string beans that I found really cheap at the farmers market. <br /><br />The steak was simple. I let it rest at room temperature for an hour, sprinkled both sides with salt and pepper, and put it on the grill -right over the coals- for about 3 minutes per side. I brought it in an let it rest for 5 minutes. I added the juices that collected to the pan with the balsamic vinegar.<br /><br />Somehow it all came about pretty well. By the time the steak was done resting, the potates were cooked through and a minute or two later the sauce was nice and thick. It was a great accompanyment for the steak- sweet and savory. I cut the steak in two and plated both with the balsamic onions on top. The potatoes were a great side. Unfortunately the beans were a little bit over-cooked, but I ate them all anyway.<br /><br />Here's my cost breakdown for a summer steak dinner for two:<br /><br />Sirloin $10<br />Onion $0.50<br />Potatoes $2<br />Rosemary $1<br />Beans $1<br />Garlic, Salt, Pepper, oil, vinegar- maybe $1<br /><br />That's a $15.50 dinner for two, and worth every bit.<br /><br />Cheers!Tatertotlovershttp://www.blogger.com/profile/13483885003957205234noreply@blogger.com2tag:blogger.com,1999:blog-8419052457833782540.post-65682845619665693262008-08-16T19:51:00.002-05:002008-08-16T20:16:03.673-05:00A Whole Slew of LocalnessHere's what's been going on in our kitchen lately:<br /><br />When we bottle up soda, the kitten likes to try to attack the brew as it bubbles through the tubing! <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig3YDM0kSZGGBxuvij86KyF561aqcmt40NnVipuTufFyLXoPgHhFA6J5ME_X2N5dHsrUCQuMjiPIgSeqagfXgcfR-3pivNhGXim4hKM66_fDXGNK2Td4pPrFuf8tQkBA3MVEPE7SLIr0hJ/s1600-h/Trouble+Soda+aug+08.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig3YDM0kSZGGBxuvij86KyF561aqcmt40NnVipuTufFyLXoPgHhFA6J5ME_X2N5dHsrUCQuMjiPIgSeqagfXgcfR-3pivNhGXim4hKM66_fDXGNK2Td4pPrFuf8tQkBA3MVEPE7SLIr0hJ/s400/Trouble+Soda+aug+08.JPG" alt="" id="BLOGGER_PHOTO_ID_5235284486336607618" border="0" /></a><br />This latest soda is Maple Rhubarb. It uses 1/2 maple syrup and 1/2 sugar to sweeten it and rhubarb to give it some tartness. As you can see, it has some serious carbonation after 36 hours! (The leaves are some mint and lavender I had in my glass- not part of the original recipe).<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6mJjPsfknwJbvoEGE5q1fSiD7YS6VtIuyZMlsgPgFMgP1owZwGH6nkbMAElWdUBInvDwlR246xTzzEnQ9fSQoOwbcfgEry6zk7lUgs7-z_teb7FEeuJYRHGVH05EjRlxI960m16jj04jR/s1600-h/Maple+Soda+Aug+08.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6mJjPsfknwJbvoEGE5q1fSiD7YS6VtIuyZMlsgPgFMgP1owZwGH6nkbMAElWdUBInvDwlR246xTzzEnQ9fSQoOwbcfgEry6zk7lUgs7-z_teb7FEeuJYRHGVH05EjRlxI960m16jj04jR/s400/Maple+Soda+Aug+08.JPG" alt="" id="BLOGGER_PHOTO_ID_5235284487351711714" border="0" /></a><br />I was delighted to see these blue/purple potatoes are the cheapest potatoes at the Selby store right now. They're local, organic, and crazily colored- You really can't beat that. I used some yogurt/mayo mix and last year's sweet pickles to whip up a potato salad. It was super good today after it had marinated overnight.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9wEckayvk4E1qgEBwy6ekfOQTn5OKlorXkm9kWzkbSAptbjmMjBhTQkeRJuaghenMReAzA-qKP5pjlWMWrtWqcnplMRmgEtFh9bziEodOURRRAjgLO-oH9VbOXgvdkGc0y_d9iZ8USGQj/s1600-h/Purple+Potato+salad+Aug+08.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9wEckayvk4E1qgEBwy6ekfOQTn5OKlorXkm9kWzkbSAptbjmMjBhTQkeRJuaghenMReAzA-qKP5pjlWMWrtWqcnplMRmgEtFh9bziEodOURRRAjgLO-oH9VbOXgvdkGc0y_d9iZ8USGQj/s400/Purple+Potato+salad+Aug+08.JPG" alt="" id="BLOGGER_PHOTO_ID_5235284488221629762" border="0" /></a>Today was the Sustainable Farming Association's Garlic Fest out at the Wright County Fairgrounds. Sure, I added some food miles onto this garlic by driving out there all by myself, but it was great talking to the folks that grew the garlic! I picked up the following:<br /><br /><ul><li>2 heads Chesnok Red and 2 heads German Extra Hardy from Sunfresh Foods in Preston, MN. These guys are certified organic.<br /></li><li>2 heads Chesnok Red and 1 head Russian Red from Coffman Garlic in West Concord, MN</li><li>2 heads Merrifield Rocambole and 2 heads Northern White from Hawk's Brain Garlic in Red Wing, MN</li><li>2 heads Armenian and 4 heads Music from Living Song Gardens in Crow River, MN</li><li>2 heads Polish Jenn and 1 head Polish White from StoneHouse Farm in Miltona, MN</li><li>Garlic powder from Girardin Gourmet Gardens in Cannon Falls<br /></li></ul><br />I also scored a great deal on some little potatoes from Earthstar Farm in Hickston, WI. They're not yet certified organic, but working toward it.<br /><br />Then on my way home I saw <a href="http://www.applejackorchards.com">Apple Jack Orchards</a> and decided to see if they had any apples yet. Sure enough, they had some early crop apples for super cheap. And they're <a href="http://www.landstewardshipproject.org/programs_mwfa.html">Midwest Food Alliance Certified</a>!<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhej6lnHXeZSmGrzceJtnQdi52oyJCN-d9nxPOQsGF5Fj7xcsI6TaD863_XmoCyVagAkASm7y4vcHpErASW-PoATJkgQZbTdJHGz1y-XpDxx68JqG4bdL0gVnrFZVJ_6o_6XfcbRFgVUCuc/s1600-h/Garlic+Haul+2+Aug+08.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhej6lnHXeZSmGrzceJtnQdi52oyJCN-d9nxPOQsGF5Fj7xcsI6TaD863_XmoCyVagAkASm7y4vcHpErASW-PoATJkgQZbTdJHGz1y-XpDxx68JqG4bdL0gVnrFZVJ_6o_6XfcbRFgVUCuc/s400/Garlic+Haul+2+Aug+08.JPG" alt="" id="BLOGGER_PHOTO_ID_5235284488179699906" border="0" /></a>I can't wait to try all the different varieties!Lizhttp://www.blogger.com/profile/13349114493228966220noreply@blogger.com1tag:blogger.com,1999:blog-8419052457833782540.post-44194575292338310112008-08-12T20:00:00.004-05:002008-08-12T20:29:19.455-05:00For better or for worse, in local or global..Today my partner said he's thinking about doing the Eat Local Challenge. I can't even convey in words how excited I am that he <span style="font-style: italic;">might</span> take the challenge. While I love all of my local-eating coworkers and they are super supportive, I would really like to have someone at home join me in this challenge- because honestly, it's when I'm home that I'm tempted to eat chocolate bars, basmati rice, and all those cans of pre-cooked beans for dinner.<br /><br />What my partner might not realize is that he's been eating pretty darn local since June. As the primary grocery shopper, I've just stopped buying non-local produce, grains, beans, soymilk, etc. So while we still buy gluten-free pasta and sugar for our mostly-local cookies, our staples are very close to home. So he doesn't have very far to go to be at least 80% local.<br /><br />Like tonight:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEKKFffsz4eDrTUNK2n5aOguKbyJESx1YlWYv6DKZe4IZmv3kAx2cPfs5VF7huF_WSJp9rahBMnrPcQyxNrHPS436IMroK7c5SJPhIP_6Kokrr0JC1gSQeuqi08YO-s2llxQuFgUhMeNzc/s1600-h/L+Nacho+Aug+08.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEKKFffsz4eDrTUNK2n5aOguKbyJESx1YlWYv6DKZe4IZmv3kAx2cPfs5VF7huF_WSJp9rahBMnrPcQyxNrHPS436IMroK7c5SJPhIP_6Kokrr0JC1gSQeuqi08YO-s2llxQuFgUhMeNzc/s400/L+Nacho+Aug+08.JPG" alt="" id="BLOGGER_PHOTO_ID_5233806652530472098" border="0" /></a>The first of our tomatillos were ripe, so I cooked up some salsa to go on some fabulous local nachos. There were no complaints from the kids!<br /><br />Included: Whole grain milling chips, homemade local black beans that I canned a week ago, Gardens of Eagan sweet corn, homegrown tomatillo salsa (green onions, garlic, poblano chile, jalapeno chile, tomatillos, vinegar, salt, cilantro), Follow Your Heart Vegan Gourmet cheeze (not local), and my pickled jalapenos from last year.<br /><br />On nights like these eating local is quick and convenient, and no one even missed the guacamole.<br /><br />But there are nights when my partner comes home with Cascadian Farm Spud Puppies and Banana Fudge Rice Divine ice cream. And it's mighty hard not to grab a spoon and dig in. (Or I'd imagine it's hard. So far I've not resisted.) When the whole family is eating a non-local meal, I usually just eat a small portion and make myself something else later if needed. But it feels wrong to not enjoy the food the rest of the family is eating. I've tried not to be preachy about eating local or to talk everyone into going along...but it sure would make it easier on me!<br /><br />Is anyone out there eating locally while your partner is eating globally? Do you have any tips?Lizhttp://www.blogger.com/profile/13349114493228966220noreply@blogger.com0tag:blogger.com,1999:blog-8419052457833782540.post-84056666639924593992008-08-11T20:19:00.009-05:002008-08-11T21:19:05.761-05:00[in which nano has a] Slack Week.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTlMPyIxYyJ6D-o5lYHmIzVo6XSKUxOgxjQxnRqT90JXGd1uYL6IW1A71vC6qo9VkPEd2LIr835ZZcBVL-SVXXyCi0QL6-GGNvg3_WWXkxmgUKwiJTp9_9B5Oc4gW9Zvvpbo40xh1KX6Pn/s1600-h/Apple.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTlMPyIxYyJ6D-o5lYHmIzVo6XSKUxOgxjQxnRqT90JXGd1uYL6IW1A71vC6qo9VkPEd2LIr835ZZcBVL-SVXXyCi0QL6-GGNvg3_WWXkxmgUKwiJTp9_9B5Oc4gW9Zvvpbo40xh1KX6Pn/s320/Apple.jpg" alt="" id="BLOGGER_PHOTO_ID_5233435616216189970" border="0" /></a><br /><br /><span style="font-family:arial;">The above photo is probably my Eat Local highlight, this week. It's a local apple that my coworker in the meat department, Tim, picked for me on his way to work. It was fairly sour, but not the crabapple that some asserted that it was. Just not ripe quite yet.</span><br /><br /><span style="font-family:arial;">Please note the spot of Local Bird Poop, located on one of the leaves. I'm afraid this might throw off the percentage of this particular meal's locality. After all, who knows where that bird has been...?</span><br /><br /><span style="font-family:arial;">Yeah, it's been something of a slack week for me on the local front. My usual overall 80%+ has probably dipped into the 60's. I have no fancy meals to crow about. Hell, a few nights ago, I had Amy's Deluxe boxed mac'n'cheese. Sure, I cut up local Thousand Hills ballpark-style hot dogs & threw them in there, but still. Last night, I had local veggies... Tossed with not-local capellini. Let there be no doubt- I'm still in the game, but I guess I needed to take a little breather & eat some flippin' pasta, already! It's been </span><span style="font-style: italic;font-family:arial;" >months</span><span style="font-family:arial;">!<br /></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF2GqOuVT6g_wb_Hrz3n9bzoyh82M8N-NGsEtEKF6fKmNA8Fcs41qIMfCTXWSbFfeuPkFub85I9wdNm2qSO_9NRMu0XdWxmHZ8RpdZg2uXcB2n2q4xwKKKHKvtlGXalBZl5gxKGz5OrggP/s1600-h/Toad1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF2GqOuVT6g_wb_Hrz3n9bzoyh82M8N-NGsEtEKF6fKmNA8Fcs41qIMfCTXWSbFfeuPkFub85I9wdNm2qSO_9NRMu0XdWxmHZ8RpdZg2uXcB2n2q4xwKKKHKvtlGXalBZl5gxKGz5OrggP/s320/Toad1.jpg" alt="" id="BLOGGER_PHOTO_ID_5233435478084439922" border="0" /></a><br /><br /><span style="font-family:arial;">Here's something fun & kinda junky one can do when one isn't feeling like making a fuss about eating locally. It's a recipe my paternal grandmother used to make for me as a kid, probably in order to gradually trick me into eating eggs with a properly runny consistency. It worked. My Grams was both classy </span><span style="font-style: italic;font-family:arial;" >& </span><span style="font-family:arial;">crafty.</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwePJPZfn0Lr7So32wbOEig3gsFyh423PX7ccoKGg5w1Lk4qjgqcvK80t0puZ2PiVvGSHKoNHqlURl0GYIdCLWqzwmwnzbBadva7JVtc-y5xsMdbsOdZ21RZUcrCIDe7jczYye_TqLnOge/s1600-h/Toad2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwePJPZfn0Lr7So32wbOEig3gsFyh423PX7ccoKGg5w1Lk4qjgqcvK80t0puZ2PiVvGSHKoNHqlURl0GYIdCLWqzwmwnzbBadva7JVtc-y5xsMdbsOdZ21RZUcrCIDe7jczYye_TqLnOge/s320/Toad2.jpg" alt="" id="BLOGGER_PHOTO_ID_5233435373503783362" border="0" /></a><br /><br /><span style="font-family:arial;">First, one cuts a hole in the center of a piece of bread (buttered on both sides). Then one side of the slice is toasted in a frying pan. After flipping the bread over to toast (well, fry, honestly) the other side, one breaks an egg into the hole. One then cooks the egg somewhat & flips the whole mess back over to cook a little longer. At this time, some good cheese (in this case, Grand Cru gruyere) can be grated on top. For this version, Pastures A'plenty Canadian bacon was also applied. The end result should be a nicely browned piece of fried/toasted bread with a pleasantly gooey egg in the middle, which can be handily mopped up by the bread as one eats it.</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBbOi9sZVt6_XA5M1v_qYQeVxrNr8BUAdSzliY4s7HdFHGIafoINpCd4uItnWjIPkP2G0eyRGlM5lC9TZ5fh5WGgO9juxgxkgly2Mk0awW8fYCbEQb-8_y20gi0eDvEiiauSbl7BsqIy7N/s1600-h/Toad3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBbOi9sZVt6_XA5M1v_qYQeVxrNr8BUAdSzliY4s7HdFHGIafoINpCd4uItnWjIPkP2G0eyRGlM5lC9TZ5fh5WGgO9juxgxkgly2Mk0awW8fYCbEQb-8_y20gi0eDvEiiauSbl7BsqIy7N/s320/Toad3.jpg" alt="" id="BLOGGER_PHOTO_ID_5233435245555964626" border="0" /></a><br /><br /><span style="font-family:arial;">Another relatively lazy thing I whipped up in the last few days consisted of some more 100% grass-fed hot dogs, & spicy tempura-breaded zucchini & squash from the farm I keep mentioning in passing (but not posting about).</span><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWxxqOVaJb_Ul_fmiZgFjP1R34XxNo4ZyplZS3P1plr7q1bEf7DXV1KfKxbDP95oTDhZhFd7CrQkwYtyfj1g02uu_rH0coldsLnOq0XrdnkIFYfph_Ucsdgbj0o4ovznNrC8N2rMqQSvlf/s1600-h/Tempuradog.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWxxqOVaJb_Ul_fmiZgFjP1R34XxNo4ZyplZS3P1plr7q1bEf7DXV1KfKxbDP95oTDhZhFd7CrQkwYtyfj1g02uu_rH0coldsLnOq0XrdnkIFYfph_Ucsdgbj0o4ovznNrC8N2rMqQSvlf/s320/Tempuradog.jpg" alt="" id="BLOGGER_PHOTO_ID_5233435145172329650" border="0" /></a><br /><br /><span style="font-family:arial;">Well, at least there was something <span style="font-style: italic;">green</span> in that last example. It turned out pretty good, considering that I don't remember ever making tempura before, & the recipe I found in my battered (yet unearned) CIA textbook was intended to serve ten full meals & needed to be rapidly, randomly reduced to serve just one. Just goes to show you that the Culinary Institute makes a damn good cookbook, I guess.<br /><br />Really, I have no clear idea why I felt so unmotivated towards anything but carbs, protein & fat in the past week. My hypothesis is that, having shed some 8-10 pounds simply by eating locally (primarily through quitting my 6 cans-a-day energy drink habit, & eating <span style="font-style: italic;">many</span> more vegetables than usual), my body was concerned that I might accidentally starve it to death.<br /><br /></span><br /><br /><span style="font-family:arial;">-nano out.</span>nanohttp://www.blogger.com/profile/07641719775570575829noreply@blogger.com1tag:blogger.com,1999:blog-8419052457833782540.post-32335917617895186092008-08-05T20:43:00.003-05:002008-08-05T21:15:35.618-05:00Adventures in Local ShoppingMy car is on its last leg, or wheel, or whatever. I took it to the doctor and the prognosis was that it had somewhere in between one to two months before it became a danger to me and those I share the road with. Eventually I will have to take my plastic blue beast out back ol-yeller-style. For now I am in denial. <br /><br />While the car was at the doctor I decided to play at being super-green. On Saturday Morning I rode my bike down one side of the bluffs and up the other. I tied my bike to a parking meter (are there really no bike racks at the Saint Paul Farmers Market?) and went about shopping for a weeks worth of produce. I had $22 dollars and this is what I was able to get.<br /><br />1 Big bag of Potatoes<br />3 Heads of Lettuce<br />4 Heads of Garlic<br />1 Bunch of Radishes<br />1/2 Dozen Ears of Sweet Corn<br />6 Tomatoes<br />1 Bunch of Scallions<br />1 Big bag of Mixed Beans (yellow, green and purple!)<br />1 Big bag of Bacon (Otis Farms- the best bacon we've found yet)<br /><br />Not Too Shabby.<br /><br />I stuffed it all in my backpack and pedaled very slowly back across the bridge to the West Side. I decided I had to stop by Burrito Mercado since I was a handful of cilantro and one jalapeno away from some local Pico de Gallo. <br /><br />At Burrito Mercado I was happy to discover that my herb and pepper were locally grown by a group of kids at a nearby community garden. Well, that's what my half-assed spanish told me anyway. I acknowledge that the sign I was reading may very well have said something different but I was feeling like a good green consumer so that's what I took away from it. I found La Perla Flour Tortillas (complete with local hydrogenated oil, I'm sure) and a 6 pack of chicken tamales that I've been having for lunch ever since. That was another 15 Dollars.<br /><br />Then I had to pedal with a huge, heavy backpack and a plastic bag dangling from one hand up Cesar Chavez Blvd. When I finally got to the top of the hill I considered throwing up and throwing my food and bike over the bridge and crawling home. I decided that just for that day Mother Earth owed <em>me</em> one. <br /><br />Tonight I made BLTs and I consider us even. A haiku:<br /><br />Bacon sweet Bacon<br />Crispiest Love of my Life<br />Be mine ForeverTatertotlovershttp://www.blogger.com/profile/13483885003957205234noreply@blogger.com1tag:blogger.com,1999:blog-8419052457833782540.post-28781713581418004572008-08-05T08:10:00.002-05:002008-12-10T05:49:43.427-06:00The fine line between canning and...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuOk2C15Uc1Jj_HE8NK9CsbPRnf60ra2hxUCwih_-rsR1S3fZ-6VxLsUIX_7L-7OQC_Udpk758jExOdCxC7JwehvDjRTv2HwQbhjeEKrYascxbR9Mf6z1UkOt3Wl4LmIz6cw9DJ1HGZoj0/s1600-h/Pressure+Canning+Aug+08.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuOk2C15Uc1Jj_HE8NK9CsbPRnf60ra2hxUCwih_-rsR1S3fZ-6VxLsUIX_7L-7OQC_Udpk758jExOdCxC7JwehvDjRTv2HwQbhjeEKrYascxbR9Mf6z1UkOt3Wl4LmIz6cw9DJ1HGZoj0/s400/Pressure+Canning+Aug+08.JPG" alt="" id="BLOGGER_PHOTO_ID_5231022269816535186" border="0" /></a><br />I'm wondering if I've crossed some sort of line between cooking from scratch and... crazy.<br />I was standing over my new 18 quart pressure canner, carefully adjusting the heat between 11 and 12 pounds of pressure when my mother in law asked, "Why are you canning your own beans?" <br /><br />I have to admit I was a little stumped. Of course I was canning my own beans. Why not? These Whole Grain Milling Co. black beans are good and I can now safely precook and preserve them for years at room temperature! Do I need more of a reason than that to spend 5 hours in the steaming hot kitchen on my day off?<br /><br />Then my partner pointed out that organic beans are cheap and are often on sale for less than the cost of the canning jars, not to mention the cost of the fuel used to cook them. <br /><br />Darn! If I don't can to save money, then what's my excuse? Because I'm preparing for holing up in my basement for a month and being perfectly well-fed on wholesome locally grown foods during the apocalypse? Because I'm bored? Because I've been reading too much about <a href="http://www.pathtofreedom.com/about/urbanhomestead.shtml">urban homesteading</a>? Because I'm paranoid about <a href="http://www.thegreenguide.com/doc/114/bpa">BPA lining aluminum cans</a>? <br /><br />You know, a few decades ago I wouldn't need an excuse. Everyone would be too busy canning to ask.Lizhttp://www.blogger.com/profile/13349114493228966220noreply@blogger.com1tag:blogger.com,1999:blog-8419052457833782540.post-71321647640308316292008-08-04T11:04:00.003-05:002008-08-04T11:56:52.439-05:00slugs and green beansI've been out of town for a few days, so here's a quick recap of the past week in my challenge.<br /><br />One of my favorite local authors (and my former girl scout troop leader, randomly enough) just wrote a book called <a href="http://www.compassionatecarnivore.com/">The Compassionate Carnivore</a>. It's a great book for many reasons, but for me it was especially exciting because it tackles the subjects that we've been having discussions about here - about awareness and choices and connecting communities with food sources. It resonates for me partly because she's from where I'm from and she's talking about people and places that I know and love. But that sense of dialogue, engaging each other and growing both individually and in our capacity to create change, that's what it's about for me.<br /><br />On Thursday, I spotted a ripe tomato. Now, we're not talking a cute little cherry tomato, that's old news already in my garden. We're talking fist-sized, bright yellow, can-smell-it-from-here tomato, heirloom, the kind you'd be paying $6.50 for at the co-op. I about fell over with excitement. This tomato was on a plant in the farthest corner of my garden, so it had gone unnoticed as it ripened, and then one day there it was. So I wade through the overgrown potato plants and back to that corner tomato. I pick it. It's perfect to the touch. But that's just the half that I can see. The bottom half of this gem looks like the compost does when you forget to take it out for a few days. My heart sank. I asked the father-in-law, and his answer was simple: slugs. My squash got sick too, so instead of having more squash than we know what to do with come September, we get nothing. But the beans! The beans are perfect, five inches of crispy freshness.<br /><br />I had a few other points, but I think I'll leave you with this for now: I just finished munching on 3rd St. toast with strawberry jam (which mysteriously appeared in my box at work, confirming my belief in the jam fairy) and some local goat cheese just for kicks. Quite nice.e__lyhttp://www.blogger.com/profile/11532676379357826893noreply@blogger.com2tag:blogger.com,1999:blog-8419052457833782540.post-310107182024641362008-08-03T21:56:00.013-05:002008-12-10T05:49:44.937-06:00[I'm not going to make any puns about] Beets! Beets! Beets!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2cMavAXX9xLGaRUSWfjkuS_B4wgcvlqqlZ1kARGdXIPdScd76v0r7T4vWOEP1yqrgf5LwB62vI3HmlW5vqrmU8MdHgukEtHHLUmiSYvfk_9CyozQHimlA-QfRT5gBnmf2mfXXjM1YcrIX/s1600-h/Beetprep.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2cMavAXX9xLGaRUSWfjkuS_B4wgcvlqqlZ1kARGdXIPdScd76v0r7T4vWOEP1yqrgf5LwB62vI3HmlW5vqrmU8MdHgukEtHHLUmiSYvfk_9CyozQHimlA-QfRT5gBnmf2mfXXjM1YcrIX/s320/Beetprep.jpg" alt="" id="BLOGGER_PHOTO_ID_5230491711169458018" border="0" /></a><span style="font-family:arial;"><br /><br />I can't claim to have been a big fan of beets, growing up. There was something about their deep, sweet, earthiness that my young palate found... <span style="font-style: italic;">unsettling</span>.<br /><br />Years later, I'm finding them to be a highlight of my Eat Local Summer, both for their flavor & the intense color they bring to dishes.<br /><br /><br /><br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlPhGthdJhyvJl6fpTHtTUB3_9BmxEvTZCwEB0dk23mo2bv-Qgm_uzMT5YgfaLbrpdMBuv7avrth-IdUnDF0ydk0kzdRkTTPpfyREaat3zvBs0t7ig6sOjZo7sQcRNgck3ZYStwRm5i-Ag/s1600-h/Beetstk4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlPhGthdJhyvJl6fpTHtTUB3_9BmxEvTZCwEB0dk23mo2bv-Qgm_uzMT5YgfaLbrpdMBuv7avrth-IdUnDF0ydk0kzdRkTTPpfyREaat3zvBs0t7ig6sOjZo7sQcRNgck3ZYStwRm5i-Ag/s320/Beetstk4.jpg" alt="" id="BLOGGER_PHOTO_ID_5230492068310925378" border="0" /></a><span style=";font-family:arial;font-size:85%;" ><span style="font-style: italic;">Local 100% grass-fed round tip steak with tarragon compound butter, </span><br /><span style="font-style: italic;">green beans, & golden beet-purple potato medley.<br /><br /><br /></span></span><div style="text-align: left;"><span style=";font-family:arial;font-size:85%;" ><span style="font-size:100%;">Seriously, I've been going crazy with these things. A few days ago, I came back from my day volunteering down on the farm (which really deserves its own post, or two) with a paper bag full of onions, carrots (finally!) & beet-parts.<br /><br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgh8rPxHiyjQhLEm1KAf0tFqvINQEw-JcX4UMeJ89HD-r6q3fUyNw8biT0qWmc7de5Qd3mkbOBP_PRA3l7LpCnY6mfRGcyX-p9QX3RwCIyz0t8JvxToCcRNYT12xYxdXfrlB0qdFMO8c_p/s1600-h/Preppy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgh8rPxHiyjQhLEm1KAf0tFqvINQEw-JcX4UMeJ89HD-r6q3fUyNw8biT0qWmc7de5Qd3mkbOBP_PRA3l7LpCnY6mfRGcyX-p9QX3RwCIyz0t8JvxToCcRNYT12xYxdXfrlB0qdFMO8c_p/s320/Preppy.jpg" alt="" id="BLOGGER_PHOTO_ID_5230492810387390642" border="0" /></a><br /><br /><span style="font-family:arial;">While I was stripping & reserving the tender, mild greens for later use, I started nibbling a stalk on a whim. This led to a very interesting discovery; I noted a fairly strong taste of naturally occurring nitrates & a crisply fibrous texture... </span><span style="font-style: italic;font-family:arial;" >like celery</span><span style="font-family:arial;">! Could it be, the long sought local substitute for celery? I tried it out in a stock, along with some imported celery, & it seemed to work just fine. I haven't died yet, anyway, & there was no unpleasant taste. Beets may be a completely perfect vegetable.<br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcJp8gkB5Bmed5JJep2UIL-DlI63U0zqTVitHvNR6e_6cku8-PFUOnI1QmaPOmXL98pibZaiGykQsajkmyYIn3ZCag2_Tx_1WBXt5nWbIxownuVYaEARj3OSQ4M0grZwaBpwJ9mUkYV6pG/s1600-h/Beetray.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcJp8gkB5Bmed5JJep2UIL-DlI63U0zqTVitHvNR6e_6cku8-PFUOnI1QmaPOmXL98pibZaiGykQsajkmyYIn3ZCag2_Tx_1WBXt5nWbIxownuVYaEARj3OSQ4M0grZwaBpwJ9mUkYV6pG/s320/Beetray.jpg" alt="" id="BLOGGER_PHOTO_ID_5230491803785390322" border="0" /></a><br /><br /><span style="font-family:arial;">I'll get to the main (meaty) course in a second, but first some hot veg-on-veg action:</span><br /><span style="font-family:arial;"><br /><br /><br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL_EB4ahHSv-hn7Gz_zoRD5-5_ECq77pViC894QmK17eUpKemNPFNn1lSnzGCVv30Ib-lhhXvRkCR3dsGYCVJOPxNQZosG77mXShj5TSUTkt3Tr91O-1ujZQXTAR4ltztOjJ1ZJW3qwSVQ/s1600-h/Beetup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL_EB4ahHSv-hn7Gz_zoRD5-5_ECq77pViC894QmK17eUpKemNPFNn1lSnzGCVv30Ib-lhhXvRkCR3dsGYCVJOPxNQZosG77mXShj5TSUTkt3Tr91O-1ujZQXTAR4ltztOjJ1ZJW3qwSVQ/s320/Beetup.jpg" alt="" id="BLOGGER_PHOTO_ID_5230492273285418722" border="0" /></a><span style=";font-family:arial;font-size:85%;" ><span style="font-style: italic;">Local double-roasted beets & "Japanese" eggplant with mascarpone </span></span><br /><span style=";font-family:arial;font-size:85%;" ><span style="font-style: italic;">& farmstead feta, on a bed of wilted beet greens & shaved garlic.<br /><br /><br /></span></span><div style="text-align: left;"><span style=";font-family:arial;font-size:85%;" ><span style="font-size:100%;"><span style="font-family:arial;">This tasted absolutely sublime. I roasted the beets with the skin on, to intensify their natural sweetness, then rubbed the skin off & sliced them to roast again (briefly) with the eggplant. We may have reached the end of the green garlic season, so I found myself forced to buy "Spice Island (TM)" conventional garlic cloves at the last minute... from the <span style="font-style: italic;">convenience store</span>. Not my proudest Eat Local moment, but I'll admit that it was nice to taste normal garlic again (even though it was in terrible condition). Anyway, I almost forgot about cooking the rest of my dinner after eating this. It was that good, & a lot easier than it might appear, as well.<br /><br /><br /></span></span></span><span style=";font-family:arial;font-size:85%;" ><span style="font-size:100%;"><span style="font-family:arial;"></span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVASFCXrVCmC2B_qvFgpbWKnbn2QiBKsCu9Hk0mv_mIivBmLhSwwwB4uwUEV4PbXfhswzugvUSQjrMcwAkkuaKcR0j4M_qhGlaoDaZ9gV0ddCFajtXJ7ilSe_AMaOAll5914kw4ZI5KsrW/s1600-h/Preppy2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVASFCXrVCmC2B_qvFgpbWKnbn2QiBKsCu9Hk0mv_mIivBmLhSwwwB4uwUEV4PbXfhswzugvUSQjrMcwAkkuaKcR0j4M_qhGlaoDaZ9gV0ddCFajtXJ7ilSe_AMaOAll5914kw4ZI5KsrW/s320/Preppy2.jpg" alt="" id="BLOGGER_PHOTO_ID_5230492961558763010" border="0" /></a><br /><br /><span style="font-family:arial;">I'm well known back home for my obsession with our humble friend, the green bean casserole. I always make my mushroom soup from scratch, use fresh beans, & fry up my own Durkee's-style crispy onions (usually shallots). Yes, this takes forever, but it's worth every second. Not that I have </span><span style="font-style: italic;font-family:arial;" >any problem at all</span><span style="font-family:arial;"> eating the all-from-a-can variety when someone else makes it, mind you. Don't get it twisted.<br /><br /><br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTMgpUFUoVZsLEM8nDA_0ijaWe5fjNQ-ZdTOWeCKujWOS4pbMOJOmS5Ecb3B6jjzjd3u9dY5rkadCpShcilOluRbaX2MmcGf1KZuc1wihwikpEGv0u3FMmpbNrbKJa6ceEbpFvObS0t5I9/s1600-h/Grnbn1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTMgpUFUoVZsLEM8nDA_0ijaWe5fjNQ-ZdTOWeCKujWOS4pbMOJOmS5Ecb3B6jjzjd3u9dY5rkadCpShcilOluRbaX2MmcGf1KZuc1wihwikpEGv0u3FMmpbNrbKJa6ceEbpFvObS0t5I9/s320/Grnbn1.jpg" alt="" id="BLOGGER_PHOTO_ID_5230492487127913202" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;font-family:arial;" >Local pastured pork "sirloin chop" with wilted beet greens, </span></span><br /><span style="font-size:85%;"><span style="font-style: italic;font-family:arial;" >maple-glazed young carrots, & green bean casserole.</span></span><br /></div> <span style=";font-family:arial;font-size:85%;" ><span style="font-size:100%;"><span style="font-family:arial;"><br /></span></span></span><br /><span style="font-family:arial;">Obviously, this is really a "green & </span><span style="font-style: italic;font-family:arial;" >wax</span><span style="font-family:arial;"> bean" casserole, but my clever little menu listing was running on a bit. The maple syrup was given to me by the woman who oversees the farm program I keep mentioning, & is made by a member of the Fond Du Lac Band of Lake Superior Chippewa. Pretty good stuff. Sometime soon I'll have to do an official taste test to compare this one to the Wild Country I've normally been using. I certainly never would have predicted that one day I would have two different high-grade maple syrups in my fridge simultaneously. My life is so hard, right?<br /><br />Along with my current infatuation with beets, I think it's fair to say that the local food stock is really picking up steam. It feels like forever ago that we started this Challenge back around June-ish, with little more than salsa-makings available. Now the bounty is almost paralyzing. & it's just getting started.<br /><br />All I know is that I'm thoroughly hooked & head-over-heels. What a great experience.<br /><br /><br />-nano out.</span><span style="font-family:arial;"></span><br /></div></div><span style=";font-family:arial;font-size:85%;" ><span style="font-size:100%;"><br /></span></span><span style="font-family:arial;">PS: For dessert, I boiled off some beet sugar & made my own homemade cotton candy... No, I'm lying. I totally didn't do that.</span><br /><span style=";font-family:arial;font-size:85%;" ><span style="font-style: italic;"></span></span></div></div>nanohttp://www.blogger.com/profile/07641719775570575829noreply@blogger.com0