Love you!
Month: July 2009
Murgh Jalfrezi Pilau
A simple, inexpensive, healing curried chicken with rice..
Murgh Jalfrezi Pilau
Pastured chicken thighs, peppers, onions, tomatoes, ginger, cardamom, coriander, lemon juice, cilantro, cumin, chili pepper, turmeric, sea salt, black pepper and saffron.
Toast whole spices in a dry skillet over medium-low until fragrant, perhaps 5 minutes.
Add ghee, pastured butter or coconut oil to the pan and sauté chicken until brown on both sides. Add vegetables and a little filtered water or chicken stock and remaining spices, cover and simmer until fork-tender (about 30 minutes). Brighten with fresh cilantro and a little lemon juice just before serving.
Meanwhile, cook basmati rice in filtered water and/or coconut water and/or chicken stock with curry leaves (optional) until most of the liquid is absorbed, add saffron threads (optional) and seedless raisins, cover two minutes until raisins are plump.
Serve garnished with a dollop of yoghurt or Crème fraîche for a cooling contrast to the spicy curry.
This post is part of the Pennywise Platter at The Nourishing Gourmet
Fresh Fava, French Carrot and Arugula Salad, Mustard Crème fraîche
Lightly steamed fresh fava beans, French carrots and peppery arugula tossed in extra virgin olive oil and white balsamic vinegar and dressed with homemade mustard crème fraîche..
Fava, French Carrot and Arugula Salad
String and split fava bean pods and remove the beans. Split small round French carrots.
Steam the beans and carrots together in a bamboo or wire steamer until just barely done, perhaps 2 minutes. Immediately transfer to a bowl of ice water to stop the cooking process; we want the vegetables to be tender, yet cooked as little as possible to preserve the color and nutrients.
Meanwhile, make a simple vinaigrette of high quality extra virgin olive oil, white balsamic vinegar, minced garlic and slivered shallot.
Drain the vegetables and toss with arugula micro-greens and vinaigrette. Season with black salt and coarsely ground pepper and dress with a teaspoon of homemade lacto-fermented mustard combined with a tablespoon of homemade crème fraîche (Crème fraîche is similar to sour cream, but thicker and slightly more sweet than sour. Mix together 3 parts fresh heavy cream and 1 part buttermilk or plain yoghurt. Cover and allow to stand on the counter overnight before refrigerating).
Serve with toasted crusty bread if you like..
The Dinner Garden
Tip of the hat to Kristen @ Food Renegade for suggesting this story
“For several years, Holly Hirshberg’s family had grown fruit and vegetables in a home garden during the summer months. She had enjoyed fresh tomato sandwiches, vine ripened cucumbers, red and yellow bell peppers, fresh herbs, like basil, thyme, and rosemary, potatoes, and watermelon. The fresh produce was a nice summer treat each year. Then in 2008, in the midst of a crumbling economy, the idea struck her that she could easily expand her garden to grow more produce, which she could donate to the food bank. That idea quickly grew into a plan where families and communities could weather the tough times and reduce or eliminate their reliance on food banks by growing produce themselves. Much like the Victory Gardens of the First and Second World Wars, these gardens would allow people to stretch their food budgets and enhance their nutritional intake. Individuals and families could have greater food security and take a direct part in that effort…”
San Antonio's Dinner Garden is committed to ending hunger
The Dinner Garden provides seeds, gardening supplies, and gardening advice free of charge to all people in the United States of America. The intent is to assist those in need in establishing food security for their families. The long term goal is that people will plant home, neighborhood, and container gardens and use the vegetables they grow for food and income.
The Dinner Garden
P.O. Box 700686
San Antonio, TX 78270-0686
info@dinnergarden.org
www.dinnergarden.org
This post is part of the Real Food Wednesdays Blog Carnival
Southwest Grilled Pork Ribeye with Fried Nixtamal
Tender, pastured pork rib-eyes marinated in annatto oil, garlic and mild Adobo seasoning served with nixtamal fried in butter with green onions, yellow tomatoes, pumpkin seeds and fresh jalapeños..
Soak nixtamal (traditional, lime-slaked dried maize) overnight in cool, filtered water. Boil slowly in a heavy pot of fresh water until just tender, about 2 hours. Drain and set aside.
Meanwhile, marinate pork in annatto oil, fresh garlic, Mexican oregano and adobo-style seasoning for at least 2 hours.
Fry nixtamal, whole cumin and pumpkin seeds in pastured butter until browned. Add green onions, peppers, tomatoes, sea salt, cracked pepper and just a pinch of coarse, non-refined sugar and sauté quickly until the tomatoes give up most of their liquid, perhaps 5 minutes. Toss with chopped cilantro just before serving.
Meanwhile, grill the pork rib-eyes until medium-done and nicely marked, but still plump and juicy. Hit everything with a modest squeeze of fresh lime and serve hot from the pan.
To make annatto oil, toast achiote seeds in a hot, dry skillet until fragrant, about 2 minutes. Add good olive oil and infuse over low heat for about 20 minutes. Strain the resulting annatto oil and store indefinitely in a cool, dark place.
Punjabi Gobi with Onion and Garlic Naan
Gobi is a dry curry of cauliflower, tomatoes, ginger, onions and toasted spices. Naan is an oven-baked flatbread commonly served in South Asia..
Punjabi Gobi with Onion and Garlic Naan
For the naan (adapted from Anjum Anand)
3 oz organic all-purpose flour
1 oz organic whole wheat flour
1 tsp non-refined sugar
1/4 tsp salt
1/4 tsp aluminum-free baking powder
2 oz organic plain yoghurt
2 oz filtered water
3 cloves garlic
2 green onions
Sift the dry ingredients together in a glass bowl. Combine with yoghurt and water and let stand in a cool place for 2 hours to break down some of the phytic acid.
Roll dough into a ball, set in an oiled bowl, cover and let stand in a warm place until doubled, about 1-2 hours.
Knead the dough by hand for 10 minutes, adding very small quantities of flour or water as may be needed to achieve a soft, flexible dough.
Roll the dough out into 1/4 inch thick ovals and cook on a pizza stone in a 450 degree oven until brown, about 2-3 minutes per side.
For the Gobi
Core, trim and wash cauliflower (1/2 head per 2 servings) and split into individual florets. Steam until partially cooked, then plunge into ice water to stop the cooking process.
Chop 1 plum tomato, 1 small yellow tomato, 1/2 yellow onion, 1 tablespoon ginger, 1 or 2 green chilies and a handful of fresh cilantro.
Gather 1 tablespoon each turmeric and chopped curry leaves, 1 teaspoon each of cumin seed, methi and paprika, and 1/2 teaspoon each of black pepper, nigella, ajwain and sea salt. These spices are commonly available in Indian food markets or by mail order. Don’t worry about it if you don’t have this exact combination.
Toast the whole spices in a dry skillet until fragrant, about 3 minutes.
Add the tomatoes, onions and peppers and cook until just softened, about 2 minutes.
Add the remaining ingredients (except cilantro) and cook over medium-low heat, stirring often until cauliflower is tender, about 15 minutes.
Add cilantro and 1 tablespoon ghee. Toss to combine and serve with hot naan.
Meatless Monday: Summer Squash Quiche
Edible Aria has been reviewed by Meatless Monday
Yellow and green zucchini, bell peppers and scallions in an egg and cream custard with mace and a pinch of red pepper flakes in a whole wheat shell..
Summer Squash Quiche with Black Grapes and Beemster Garlic Cheese
For the pie dough (adapted from Michael Ruhlman)
6 oz whole wheat flour
4 oz (1 stick) pastured butter
1 oz filtered ice water
1/4 tsp sea salt
Combine the flour and butter in a mixing bowl and rub the butter into small beads. Add the ice water and salt and mix gently until just combined. Refrigerate 15 minutes until ready to roll out. Roll the dough out to about 1/8 inch thickness and place inside of a buttered glass or ceramic pie tin. Use a fork to poke a few holes in the bottom of the crust to allow the steam to escape, then bake blind at 325 degrees for 10 minutes. Set aside to cool.
For the filling
Lightly sauté sliced green and golden zucchini, scallions and bell peppers in a little olive oil until just softened. Seat aside to drain.
Mix together 4 pastured eggs, 1 cup fresh milk, 1 cup fresh cream, 1/2 teaspoon mace, 1/4 teaspoon red pepper flakes and season with sea salt and cracked pepper.
To assemble
Spread the drained vegetables evenly on the bottom of the crust. Fill the shell with the custard mixture and bake at 325 degrees for about 75 minutes or until set in the middle. Don’t overcook.
Allow to cool, then refrigerate overnight. Serve cold with a wedge of cheese and some fruit or reheat slices in a 375 degree oven for 10 minutes.
Sunday Chicken
You might also like this recipe for Zuni Roast Chicken with Bread Salad
Roast chicken and vegetables is a densely nutritional, healing meal. Here’s a really tasty all-in-one-pan recipe using olive oil, lemon and fresh herbs..
Herb Roasted Chicken with Root Vegetables
Partially peel and par-boil a few potatoes in salted water. Drain, bash and set aside.
Wash a fresh, pastured chicken inside and out with plenty of kosher salt and cold, filtered water. Pat dry.
Stuff the cavity of the bird with fresh rosemary, sage and thyme and set in a large heavy skillet.
Surround the bird with potatoes and coarsely chopped garlic, leeks, purple carrots, beets or whatever root vegetables you have on hand.
Cut a lemon in half and squeeze the juice over the contents of the pan. Add fresh herbs and drizzle everything with olive oil and season with sea salt and cracked pepper.
Roast at 400 degrees until juices run clear, about 1 hour. Allow to rest 10 minutes before carving and serving with pan juices.
Save the bones for soup stock.
Belgian Chocolate Bread with Crème fraîche
A not-too-sweet quick bread of whole wheat pastry flour, Belgian chocolate, plain kefir, pastured eggs and butter..
Belgian Chocolate Bread with Crème fraîche and Blueberries
For the bread (measure flour by weight, liquid by volume)
6 oz organic pastry flour
2 oz organic whole wheat flour
1 tsp sea salt
2 tbl baking powder
2 oz non-refined sugar
4 oz natural cacao powder
4 oz Belgian chocolate chips
4 oz filtered water
4 oz plain kefir or yoghurt
2 lg eggs
4 oz melted butter
Chart from The Prepared Pantry
Mix the dry ingredients (except chocolate chips) together in a bowl.
In a separate bowl, whisk together the eggs, water, kefir and butter.
Gradually whisk the dry ingredients into the wet ingredients until just combined. Don’t over-mix. Fold in the chocolate chips.
Pour batter into a buttered 4×8 loaf pan and bake at 350 degrees until just set, approximately 45 minutes. Don’t overbake.
Allow loaf to cool on a rack for 15 minutes.
For the Crème fraîche
Crème fraîche is similar to sour cream, but thicker and slightly more sweet than sour.
Mix together 3 parts fresh heavy cream and 1 part buttermilk or plain yoghurt. Cover and allow to stand on the counter overnight before refrigerating.
Cocoa Lanka
Raw milk, cacao beans, star anise, Ceylon cinnamon, raw almonds, hemp seed and vanilla bean. Hot cocoa for grownups..
click to enlarge
Simmer raw milk, split vanilla bean and fresh stevia leaves over medium-low heat. Do not allow to boil.
Meanwhile, toast raw cacao beans, anise, cinnamon, almonds and shelled hemp seed in a dry skillet over medium-low heat until fragrant, about 5-10 minutes.
Crush toasted spices in a mortar, add to the milk and simmer another 15 minutes.
Strain into a coffee mug, swirl in a little fresh cream and garnish with cinnamon and stevia leaves.
Sleep tight, friends..
Lanka is the name given in Hindu mythology to the island fortress capital of the king Ravana in the epics Ramayana and Mahabharata, and is the ancient name for present day Sri Lanka. The fortress itself was situated on a plateau between three mountain peaks known as the Trikuta Mountains Trincomalee.
Rama preparing for war against Ravana
This post is part of Food Renegade’s Fight Back Fridays
(not your average) Liver and Onions
Sometimes described as metallic or overly strong tasting, mushy or tough or simply uninteresting, beef liver has gotten a bad rap over the years. It doesn’t have to be that way..
Liver and Onions with Bacon and Sage
click to enlarge
Pastured beef liver fried with bacon, just-dug onions, brown mushrooms and fresh sage leaves brings this inexpensive, nutritional powerhouse back to the dinner table. Even the kids will dig it.
Select only the freshest, pastured beef liver, never the frozen feed-lot stuff from the supermarket. Cut into 1/2 strips and lightly dredge in sprouted flour seasoned with sea salt and cracked pepper. Set aside.
Fry uncured, pastured bacon until crisp and all the fat has rendered out.
Add sliced onions and continue to cook until well browned.
Pour off all but 1 tablespoon grease and reserve for another use.
Add 2 tablespoons pastured butter to the hot pan and swirl to combine with the remaining bacon fat.
Add sliced brown mushrooms (I like the dark, earthy-flavored varieties) and sauté until they begin to crisp on the edges.
Make sure that the skillet is still good and hot, then add strips of floured liver and coarsely chopped fresh sage and flat-leaf parsley. Cook until well browned, turn and brown on the other side.
Arrange on a plate, drizzle with pan juices and enjoy.
Pan-fried beef liver is a good source of Iron and Zinc, and a very good source of Protein (approx. 22g per 4oz), Vitamin A, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Phosphorus, Copper and Selenium.
This post is part of the Pennywise Platter at The Nourishing Gourmet
Sour Cherry Scones with Vanilla Cream
A scone is a leavened quick-bread of Scottish origin.
Organic soaked wheat and malted barley flour, pastured butter, cacao nibs, dried cherries and raw cream..
Soak 1 /1/2 cups of organic whole wheat flour in 1/3 cup filtered water and homemade whey overnight. Soaked flour is easier to digest, thereby increasing the bioavailability of the nutrients.
Pour fresh raw cream into a stainless steel or enameled pan. Add a split and scraped vanilla bean and heat the cream very slowly until the surface begins to wrinkle, and then continue to heat until thickened, about 1 hour over low heat (do not let it boil, or you’ll have to start over). Allow to cool to room temperature; this is the vanilla cream.
Stir 1/2 cup of malted barley flour into the soaked wheat flour and pour into a glass mixing bowl.
Add 1 teaspoon cream of tartar, 1/2 teaspoon baking soda, 1/2 teaspoon Celtic salt and then cut in 4 tablespoons pastured butter. Make a well in the center of the mixture, then add 3/4 cup raw milk, 1/2 cup of raw cacao nibs and a cup of coarsely chopped, dried tart cherries.
Work by hand into a soft, slightly wet dough. Mixture will be quite thick and a little sticky.
Drop heaping tablespoonful of dough onto a baking sheet lined with parchment paper, sprinkle with rapadura and bake in a 375 degree oven until golden brown, about 12 minutes.
Serve warm with additional cacao nibs and vanilla cream.
This post is part of the Real Food Wednesdays Blog Carnival
Truth in Labeling: What’s in Your Milk?
Eli Lilly wants you to get less information from your food label—and Ohio is defending that view in court!
Some dairy farmers choose to use an artificial growth hormone (recombinant bovine growth hormone or rbGH), produced and sold by Eli Lilly, to make cows produce more milk.
Unfortunately, rBGH has numerous harmful side effects for cows, and has been linked to a wide range of health problems for consumers.
But many retailers, as well as all organic dairies, sell milk products from cows that are not injected with synthetic growth hormones. They tell you that on the label, so you can choose the “no artificial growth hormones” or “rbGH-free” if you prefer it.
Last year, Ohio issued a rule that will make this distinction more difficult for Ohio shoppers to find, and the state is defending the rule in an expensive court proceeding..
Subject: Fax Gov. Strickland: Stop Muzzling Ohio’s Organic Dairy Farmers
Dear Friend,
Ever since last year, Ohio dairy producers have been threatened by an onerous “emergency” regulation that muzzles their ability to communicate with their customers.
Specifically, the milk labeling rule, issued in May 2008, prohibits dairies from labeling their milk as “rbGH-free” and adds other unnecessary bureaucratic requirements that are getting in the way of dairy companies that want to tell you that their milk is produced without synthetic growth hormones.
Fortunately, Governor Strickland has the power to rescind this order unilaterally — and end the costly litigation brought by organic farmers challenging this unconstitutional infringement on their free speech rights.
I just sent Governor Strickland a fax asking him to act within his authority and immediately rescind his executive order. Please have a look and take action.
http://act.credoaction.com/campaign/ohio_milk/?r_by=-2078349-G2A5xBx&rc=paste
Frequently Asked Questions About rBGH from Food Democracy Now!
What is rBST or rBGH?
Bovine somatotropin (BST) is a protein hormone naturally produced in the pituitary glands of cattle. Monsanto developed a recombinant version, rBST, by using a genetically engineered E. coli bacteria. Sold under the brand name “Posilac,” it is injected into cows to boost milk output in the short term. This practice is coming under increasing scrutiny. rBST is also known as rBGH (recombinant Bovine Growth Hormone).
How does rBST affect the animals that receive this drug?
Posilac packaging lists many possible side effects of the drug, including reduced pregnancy rates, visibly abnormal milk, hoof disorders and a need for more drug treatments for health problems. Cows treated with rBST face a nearly 25% increase in the risk of clinical mastitis, a 40% reduction in fertility, and 55% increase risk of lameness. (The Canadian Journal of Veterinary Research, 2003)
Why is increased chance of infections like mastitis a problem?
In addition to the needless suffering of the animal, increased incidence of infections could lead to increased use of antibiotics and an increased risk of antimicrobial residues in milk and to antibiotic resistant bacteria. (“Report on Public Health Aspects of the Use of Bovine Somatotropin,” issued March 15-16, 1999, p.16, and available from The European Commission—Food Safety.)
The United States Centers for Disease Control and Prevention recommend that “Decreasing unnecessary or inappropriate antibiotic use, in humans and animals, will decrease the resistance pressure on the treated organisms. Ongoing efforts. . .are needed. . .so that the efficacy of antibiotics is preserved as long as possible.”
Is rBST allowed for use in other countries?
The product is already prohibited in Canada, Japan, Australia, New Zealand, and in the 27 countries of the European Union.
How does rBST affect milk production?
rBST is known to increase the levels of insulin-like growth factor 1 (IGF-1) in cows, which can lead to increased IGF-1 in milk. (“Report on Public Health Aspects of the Use of Bovine Somatotropin,” issued March 15-16, 1999, and available from The European Commission—Food Safety.)
What are the concerns about IGF-1 in milk?
Many studies have noted some links associated between IGF-1 levels and increased risk of cancer, especially breast and prostate cancer. (Holmes, Pollak, et. al. “Dietary Correlates of Plasma Insulin-like Growth Factor I and Insulin-like Growth Factor Binding Protein 3 Concentrations” Cancer Epidemiology, Biomarkers, and Prevention, Sept. 2002, p. 852-861; Chan, Stampfer, et. al.“Plasma Insulin-like Growth Factor-I and Prostate Cancer Risk: A Prospective Study,” Science, January, 1998, p 563-566; Yu, Jin, et. al, Insulin-like Growth Factors and Breast Cancer Risk in Chinese Women, Cancer Epidemiology, Biomarkers, and Prevention, August 2002, p. 705-712.)
What other potential problems have come up?
Studies of animals exposed to rBST raise concerns about potential changes in milk protein that could lead to allergies. (“Report on Public Health Aspects of the Use of Bovine Somatotropin,” issued March 15-16, 1999, p. 17, and available from The European Commission—Food Safety.)
What do milk and milk product labels need to say about not using rBST?
Labels must be truthful and not misleading. To avoid misleading consumers, Food and Drug Administration (FDA) guidance from February 1994 suggests a label statement such as: “from cows not treated with rbST” or other truthful description.
As recently as August 2007, the Federal Trade Commission (FTC) and FDA rejected a request for new restrictions on rBST marketing claims at the federal level. The FTC stated “food companies may inform consumers in advertising, as in labeling, that they do not use rBST.”
How does this issue compare with other types of truthful labeling statements?
Even if there is not currently any laboratory test that can distinguish between milk produced with rBST, and milk produced without rBST, other food labels regularly include truthful statements that are not verified by laboratories. Examples include: state or country of origin, type of water, such as spring or well, specific names of wines, such as Riesling, that must have at least 90% Riesling grapes, and statements about the age of products such as cheese or whiskey. It’s not right to single out dairy as requiring a lab test for truthful statements about production practices.
You can find more information at the Oregon Physicians for Social Responsibility – Campaign for Safe Food.
Wild Alaskan Halibut Chowder
Spectacular flaky white halibut, Kennebec potatoes, celery, onions, streaky bacon and fresh cream..
Cut uncured bacon into 1/4 inch dice and cook in a heavy skillet until crisp and all fat has been rendered.
Meanwhile, dice and blanch 2 Kennebec potatoes in salted boiling water. Cook until not quite tender, drain and set aside. Place a thick halibut fillet in a small, heavy skillet, drizzle with olive oil and season with Old Bay. Cook in a 400 degree oven until it flakes easily but is not quite done, perhaps 10 minutes. Set aside.
Pour off all but 1 tablespoon of bacon fat, lower heat to medium low and add 1 tablespoon pastured butter. Add minced garlic, sliced green onions and diced celery and cook until softened, about 5 minutes.
Add 1 cup clam juice and potatoes, simmer 5 minutes. Add halibut and fresh cream and simmer until thickened, about 10 minutes.
Season to taste with sea salt and cracked pepper and ladle into a bowl or onto a deep dinner plate. Garnish with fresh parsley and chives.
High in protein and Omega-3, long-line caught wild Alaskan halibut is a sustainable best-choice
Raising a Pumpkin Army
Check out what fellow Austinite and organic gardener Meredith is doing in her Certified Wildlife Habitat of a back yard. Wow!
Tuscan White Bean Soup
How to turn a can of beans into a healthy, hearty meal..
Recipe serves two
1 BPA-free can of organic cannelloni beans, drained, liquid reserved
1/4 head organic green cabbage, cut into large dice
3 large cloves organic garlic, coarsely chopped
2 inches mid-section organic leeks, sliced
2 stalks organic celery, leaves included, sliced
1 organic carrot, diced
3 inches Spanish chorizo, sliced
3 tablespoons fresh sage
olive oil
pastured butter
chicken stock
marjoram, parsley, sea salt and cracked pepper
Heat olive oil in a heavy skillet over medium heat. Add cabbage and cook until browned, about 2 minutes.
Add 1 tablespoon pastured butter, carrots and celery and sauté 2 minutes.
Add garlic, chorizo and leeks and sauté 2 minutes more.
Add beans and enough chicken stock and reserved liquid to almost cover. Adjust seasoning with salt and pepper, reduce heat and simmer for 20 minutes.
Meanwhile, fry slices of crusty bread in pastured butter with marjoram and parsley.
Ladle soup into bowls and garnish with parsley and bits of roasted red pepper, serve with warm croûtons.
Triple Chocolate Espresso Coconut Cookies
Thanks to my free-range, pastured daughter, I have had cookies on the brain all day. OK, I give.
Triple Chocolate Espresso Coconut Cookies
Recipe adapted from Heidi Swanson
Triple Chocolate Espresso Coconut Cookies
makes about 1 1/2 dozen
1 cup organic whole wheat pastry flour
1/4 cup organic whole wheat flour
1 tablespoon freshly ground espresso powder
1/2 teaspoon aluminum-free baking soda
1/2 teaspoon aluminum-free baking powder
1/2 teaspoon finely ground sea salt
1/4 cup raw organic cacao powder
1/2 cup unsalted pastured butter, softened
2/3 cup non-refined sugar*
1 tablespoon molasses
1 large pastured egg
1 1/2 teaspoons vanilla extract
1/2 cup fair-trade semi-sweet chocolate chips
1/2 cup raw unsweetened organic coconut flakes
Whisk together the flour, espresso, baking soda & powder, salt and cacao. Beat the butter until fluffy, then beat in the sugar, egg and vanilla.
Fold the flour mixture into the butter mixture, stirring until just combined. Fold in chocolate chips and coconut flakes.
Drop dough by heaping tablespoons onto a parchment paper lined baking sheet. Bake at 375 degrees for 10 minutes, pulling them out while still moist and soft.
Allow to cool 5 minutes, serve warm.
*I’m using less sugar than in the original recipe. You may modify to use alternative sweeteners such as brown rice syrup, honey or maple syrup as you see fit.
Raw Cheese Queso and Fried Tortilla Chips
All local ingredients, including goat milk, raw cheddar, fresh jalapeños, herbs, vine-ripened tomatoes and toasted spices..
Gather jalapeños, tomatoes, green onions, garlic and cilantro from your backyard (or CSA, farmers’ market or co-op), grab some fresh cream-top goat milk and raw milk cheddar from the fridge and whole cumin, coriander, sea salt, pepper, chili powder and Mexican oregano from the pantry.
Toast the seeds in a dry pan over moderate heat until fragrant, about 5 minutes. Add oregano, garlic, chili powder and milk and simmer for a few minutes.
Stirring briskly, add peppers, tomatoes, onions, cilantro and lots of shredded cheese. Continue to stir until cheese is melted and sauce is thickened, perhaps 5 minutes (do not let the mixture boil, or you will lose valuable nutritional value and risk curdling the sauce). Add a little more milk if too thick, a little more cheese if too thin. Season with salt and pepper.
Meanwhile, heat a scant amount of rendered pork fat in a comal or skillet over medium heat. Fry freshly made tortillas for about 2 minutes, flip and fry 1 minute more. Allow to drain briefly on paper towels before cutting into triangles; they should turn out flaky-crisp, not greasy.
This post is part of Food Renegade’s Fight Back Fridays
Sardine Salad Sandwich
If you’re one of the millions who’ve given up eating canned tuna because of health and environmental concerns, I have a tip for you. Substitute sardines. Wild-caught, boneless, skinless sardines are sustainable, have virtually undetectable levels of mercury/PCBs, are loaded with healthy omega-3s, calcium and B vitamins and taste very much like tuna in things like tuna salad or casserole. Did I mention inexpensive?
Sardine Salad Sandwich
Sardine Salad Sandwich
Adapted from Simply Recipes
1 tin of Pacific wild-caught sardines, partially drained
2 Tablespoons of homemade mayonnaise
1/4 purple onion, chopped finely
1 celery stalk, chopped finely
1 Tablespoon of capers
Juice of half of a lemon
Pinch or two of dill
2 Tbsp minced fresh parsley
1 teaspoon of homemade mustard
Lightly toss all of the ingredients together in a bowl. Season with sea salt & freshly ground black pepper. Serve on sprouted toast with field greens and fresh tomatoes..
This post is part of the Pennywise Platter at The Nourishing Gourmet
Don’t Let Chipotle Fool You
Update: September 10, 2009
I am very pleased to be able to report that East Coast Growers and Packers has entered into an agreement with the Coalition of Immokalee Workers whereby the workers will get better pay and better working conditions. Chipotle Mexican Grill has in turn contracted with ECGP to buy the tomatoes picked by the CIW workers.
Great progress!
Posted by Peter Rothberg
“I hope that all our customers see this film (Food, Inc.),” said Steve Ells, founder, chairman and co-CEO of Chipotle. “The more they know about where their food comes from, the more they will appreciate what we do.”
Or not..
Sacrificing farmworkers on the altar of health reform? (photo CIW)
Sustainable food leaders’ letter
to Chipotle CEO Steve Ells
June 15, 2009
Mr. Steve Ells, CEO
Chipotle Mexican Grill
1404 Wynkoop St., Ste. 500
Denver, CO 80202-1729
Dear Mr. Ells,
We write with admiration for your efforts to create a socially just and environmentally responsible restaurant chain. We applaud your goal of sourcing “food with integrity,” food that’s “unprocessed, seasonal, family-farmed, sustainable, nutritious, naturally raised, added hormone free, organic, and artisanal.” Chipotle points the way to a new business model for national-scale restaurant chains: rather than scouring the globe for the cheapest commodities, restaurants should source in a region-appropriate way – bolstering and not undercutting regional food production networks.
Yet for us, naturally raised meat – important as it is – does not trump decently treated human beings. We are outraged by the working and living conditions we have seen in the Immokalee area of Florida, source of some 90 percent of the winter tomatoes consumed in the United States. Many of us have visited Immokalee, and see it as a stark example of the vast power discrepancies in our food system. In the winter-tomato market, a small number of very large buyers dictate terms to the seven or eight entities that control land in tomato country; those growers, in turn, squeeze the workers in brutal fashion. Real wages have fallen dramatically in Immokalee over the decades and now hover well below poverty level; housing conditions would not be out of place in apartheid-era South Africa. These are the normal conditions, experienced by thousands of workers in south Florida. No one can be surprised that in some extreme cases, right now, some of the people who pick our tomatoes are living in what can only be called modern-day slavery: held against their will and forced to harvest tomatoes without pay. In this context, Chipotle cannot claim the same integrity for the tomatoes it serves as it does for its meat, much less guarantee its customers that the tomatoes in its burritos were not picked by slaves.
We realize that Chipotle has announced that it’s paying an extra penny per pound for tomatoes, but we have to ask: What has Chipotle done since that announcement to identify and cultivate growers who are willing to raise their labor standards and pass the penny along to their workers? Your company has shown admirable leadership in working with – and incubating – meat suppliers willing to meet your higher standards. But your failure to do that same hard work in the Florida tomato industry – together with the Coalition of Immokalee Workers (CIW) – threatens to render your announcement an empty gesture aimed more at public relations damage control than an effort to make real change.
We view the CIW’s struggle for dignity as a non-negotiable part of the struggle for a sustainable food system. Therefore, we strongly urge you to enter into an agreement with this worker-led organization that has been fighting tirelessly to improve conditions in tomato country since 1993. As you know, the Florida Tomato Growers Exchange has acted to block the penny-per-pound raise agreed to by McDonald’s, Yum Brands, Burger King and others, by threatening to fine any grower who cooperates with the buyers and the CIW. The extra penny paid out by these companies now sits in an escrow account, and workers in the fields continue making the same dismal wage. The growers clearly fear the power tomato pickers have galvanized through the efforts of the CIW and Chipotle’s refusal to sign an agreement with the CIW only bolsters the growers’ intransigence.
Last month, another national-scale food company with a social mission, Bon Appetit, signed a far-reaching deal with CIW that goes well beyond the penny per pound raise. We urge you to study the CIW-Bamco agreement and step up your efforts to identify growers – big or small – who will work with you to make “food with integrity” truly “fair food.”
If Chipotle is sincere in its wishes to reform its supply chain, the time has come to work with the Coalition of Immokalee Workers as a true partner in the protection of farmworkers rights.
Respectfully,
* Eric Schlosser, Author, Fast Food Nation, Co-Producer “Food, Inc.”
* Robert Kenner, Director, “Food, Inc.”
* Raj Patel, Author, Stuffed and Starved
* Frances Moore Lappé, Author, Diet for a Small Planet
* Curt Ellis, Co-Producer, “King Corn”
* Will Allen, Founder & CEO, Growing Power, Inc.
* Erika Allen, Chicago Projects Manager, Growing Power, Inc.
* Winona LaDuke, Executive Director, Honor the Earth
* Josh Viertel, President, Slow Food USA
* Ben Burkett, President, National Family Farm Coalition
* Kenny Ausubel, CEO and Founder, Bioneers
* Jim Cochran, Founder and President, Swanton Berry Farm
* John Peck, Executive Director, Family Farm Defenders
* Clayton Brascoupe, Program Director, Traditional Native American Farmers Association
* Ronnie Cummins, National Director, Organic Consumers Association
* Rob Everts, Executive Director, Equal Exchange
* Bill Ayres, Executive Director, WHY (World Hunger Year)
* Andy Fisher, Executive Director, Community Food Security Coalition
* Kathryn Gilje, Executive Director, Pesticide Action Network North America
* Eric Holt Gimenez, Executive Director, Food First/Institute for Development Policy
* Tom Philpott, Food Editor, Grist.org; Co-Founder, Maverick Farms
* Anna Lappé, Co-Founder, Small Planet Fund and Small Planet Institute
* LaDonna Redmond, President, Institute for Community Resource Development
* Brahm Amahdi, Co-Founder and Executive Director, People’s Grocery
* Margaret Williams, Executive Director, The Food Project
* Jacquie Berger, Executive Director, Just Food
* Jim Goodman, Kellogg/IATP Food & Society Policy Fellow; Organic Dairy Farmer
* Sean Sellers, IATP Food & Society Policy Fellow
* Michael O’Gorman, Director, Just Farms Consulting
* Stephen Bartlett, Coordinator, Sustainable Agriculture of Louisville (SAL)
* South Central Farmers (LA)
* The Real Food Challenge
* Just Harvest USA
(photo CIW)
The CIW is a community-based organization of mainly Latino, Mayan Indian and Haitian immigrants working in low-wage jobs throughout the state of Florida.
We strive to build our strength as a community on a basis of reflection and analysis, constant attention to coalition-building across ethnic divisions, and an ongoing investment in leadership development to help our members continually develop their skills in community education and organization.
learn more
Chicken Accomplished
Keep it Simple
Books, movies, TV, the Internet.. its easy to be overwhelmed by the ton of health and diet information that’s out there, some of it good, some not so much. How do you tell the difference?
What it really all comes down to is that we must stop eating those mass-produced things that contribute to diabetes, heart disease, cancer and obesity and get back to eating fresh, whole, minimally processed foods. You know, the stuff that our great grandparents ate and would still recognize today.
Throw away the processed sugar and flour, the pesticides, hormones, antibiotics, preservatives and synthetic vitamins and eat the way nature intended. Eat as if your life depends on it.
Here’s a simple, healthy and nutritious summer lunch of hard-cooked pastured eggs, homemade mayonnaise & mustard and just-gathered tomatoes, herbs and wild greens. Totally delicious. I’m heading back to work feeling good today..
For egg salad, place pastured eggs in a deep pan and cover with cold filtered water; the eggs should be 2 inches below the surface. Turn the heat to high and bring the water to a boil. Immediately cover the pan, remove from heat and allow to sit 10 minutes.
Drain the water, roll the eggs around to crack the shells, and cover the eggs with ice water. Allow to cool 5 minutes before handling.
Peel the shells and dice the eggs into a bowl. Add approximately 1 1/2 tablespoons of homemade mayonnaise and 1 teaspoon of coarse, homemade mustard for every 4 eggs, along with a squeeze of fresh lemon and good bit of sea salt and cracked pepper. I’m adding fresh chives and tarragon, just because that’s what looks good in my container garden today.
To serve, dress field greens with oil & vinegar, mound egg salad on top and garnish with tomatoes and black olives.
(Mother Earth News) Eggs from hens allowed to peck on pasture are a heck of a lot better than those from chickens raised in cages! Most of the eggs currently sold in supermarkets are nutritionally inferior to eggs produced by hens raised on pasture.
Eggs from hens raised on pasture may contain:
• 1⁄3 less cholesterol
• 1⁄4 less saturated fat
• 2⁄3 more vitamin A
• 2 times more omega-3 fatty acids
• 3 times more vitamin E
• 7 times more beta carotene
This post is part of the Real Food Wednesdays Blog Carnival
Chopped Liver
If you like country paté, liverwurst or braunschweiger, chances are you’ll enjoy this deliciously rich, easy-to-make spread..
Sauté a chopped onion in a bit of rendered duck or chicken fat until browned. Add a pound of fresh, clean chicken liver and cook until firm and browned, but still very slightly pink on the inside. Set aside to cool enough to handle.
Meanwhile, prepare hard-boiled pastured eggs. Cool, remove shells and chop.
Transfer liver to food processor and pulse with marjoram, allspice, sea salt and cracked pepper to taste. Add a teaspoon of cognac or vermouth if you like.
Spread toasted pumpernickel or dark sprouted rye with a very thin layer of duck or chicken fat (in place of butter), then spread liver over the top.
Dress with chopped eggs and chives.
Chicken liver is a good source of Thiamin, Zinc, Copper and Manganese, and a very good source of Protein, Vitamin A, Vitamin C, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Iron, Phosphorus and Selenium.
Meatless Monday: Mother-in-Law’s Tongue Pasta
Fennel, Italian peppers, San Marzano tomatoes, garlic and green onions all grilled together with olive oil, sea salt, cracked pepper, Italian parsley, lemon and fresh oregano. Served over mother-in-law’s tongue pasta and topped with shaved Grana Padano cheese.
click to enlarge
Let’s Get Well
“Daisie Adelle Davis (25 February 1904 – 31 May 1974), popularly known as Adelle Davis, was an American pioneer in the fledgling field of nutrition during the mid-20th century. She advocated whole unprocessed foods, criticized food additives, and claimed that dietary supplements and other nutrients play a dominant role maintaining health, preventing disease, and restoring health after the onset of disease:
Research shows that diseases of almost every variety can be produced by an under-supply of various combinations of nutrients… [and] can be corrected when all nutrients are supplied, provided irreparable damage has not been done; and, still better, that these diseases can be prevented.
Davis is best known as the author of a series of books published in the United States between 1947 and 1965. One of her books, Let’s Have Healthy Children states that Davis prepared individual diets for more than 20,000 people who came to her or were referred to her by physicians during her years as a consultant. She was also well known for her scathing criticism of the food industry in the United States. In the early 1970s, she addressed the ninth annual convention of the “International Association of Cancer Victims and Friends” at the Ambassador Hotel in Los Angeles. After citing U.S. Department of Agriculture statistics about tens of millions of people in the United States suffering from afflictions such as arthritis, allergies, heart disease, and cancer, she stated, This is what’s happening to us, to America, because there is a $125 billion food industry who cares nothing about health.” -wiki
Savory Lamb Wraps
Local pastured lamb, green onions, vine-ripened tomatoes, garlic, fresh oregano, fresh mint, Greek yogurt, sea salt, cracked pepper.
Sauté freshly-ground lamb in a small amount of ghee, coconut or olive oil until browned. Add slivered green onions, oregano, garlic, salt and pepper, stirring to combine.
Spread yoghurt on the inside of pita or other flat bread and spoon lamb filling over the top. Dress with fresh chopped tomatoes and a squeeze of fresh lemon garnish with fresh mint.
Shop this recipe at Wheatsville
Co-op's - questioning authority since 1844
Let the fire of liberty be lit
Via Hartke is Online
USDA Bets the Farm on Animal ID Program
By David E. Gumpert & William Pentland
The Nation
“NAIS, ostensibly intended to contain disease outbreaks among livestock, has sparked the most severe political backlash rural America has seen in decades. The controversy stems primarily from the backhanded way the government has imposed a deeply unpopular policy. By introducing NAIS as regulatory changes, the USDA has short-circuited the democratic processes designed to protect the public from government overreaching. Congress has never debated NAIS, and few elected officials have been held accountable for its consequences. The USDA has backed off the original plan to make NAIS mandatory and fully operational by 2009 and now describes the program as “voluntary.” While it may be voluntary on the federal level, the USDA has pushed states to make NAIS mandatory for their local farmers.
“Farmers like us, we don’t want handouts or disaster payments or loans,” said Kim Alexander, who raises livestock in central Texas. “We just want to be left alone to raise clean and healthy food for people who will pay a premium because they know it’s clean, healthy and local and not contaminated with a bunch of poisons.”
A handful of industry stakeholders have cast their shadow over nearly every component of NAIS–past, present and future. A consortium of industry leaders–Cargill Meat Solutions, Monsanto and Schering-Plough, among others–pushed for NAIS for more than a decade and finally won the USDA’s approval shortly after George W. Bush took office in 2001. The consortium, the National Institute for Animal Agriculture (NIAA), designed NAIS for the USDA.
Critics contend NAIS will be the death knell for small farmers, some religious minorities and organic agriculture generally in America. Although the program will amplify American agriculture’s influence in global markets, it will give commercial agriculture an unprecedented monopoly on the future of food–a brave new era of synthetic agriculture and genetically engineered animals.
This era is not beyond some remote horizon. It has already begun. On December 19, the leading cloned livestock producers announced a program designed to monitor meat and milk products from cloned animals as they moved through the food chain. NAIS is the “tracking system” the industry will use to commercialize cloned livestock on a mass scale.
This post is part of Food Renegade’s Fight Back Fridays
Alexander Family Farm
All-natural, grass-finished, and pasture-raised beef, turkeys, chickens, lamb, and eggs. Eggs are available at the farm, Fresh Plus markets, Wheatsville Co-op, and Farm to Market Grocery.
3700 Victorine Ln., Del Valle, Texas, 512/247-4455. www.localharvest.org
URGENT! Need for CLEAN Water for the Homeless in Austin, Texas
From Mobile Loaves & Fishes, Inc.
July 06, 2009
30 People Delivering Water to #Homeless In ATX From Their Cars. Can You Help?
We have a small army of folks delivering water from their own vehicles to the people who find themselves living on the streets of Austin, Texas. Empowering people to serve in this way can really avert a disaster. Dehydration can lead to some pretty devastating health issues. The heat index in Austin is consistently 105 degrees and higher and puts all of us at high risk to dehydration particularly the homeless. Here is how you can become a part of this growing army:
- We have an unlimited supply of water and ice at our commissary in West Lake Hills (www.mlfnow.org/directions). If you come tonight (July 6) at 6:30 PM you can be trained on how to access those supplies at your convenience. All you need is an ice chest and your own vehicle. If this time does not work for you let us know and we will accommodate your schedule, or
- You can simply go purchase your own water to hand out. I have seen case prices at around $3.77 per case. Even if the water is not iced down it makes a big difference. Water is water regardless of the temperature and provides fluid to our internal cooling system. So just load up your car and hand water out to anyone who you see along the way that is in need.
Caramelized Leeks, Carrots & Wild Mushrooms in an Oregano Vermouth Cream Sauce
Caramelized purple heirloom carrots, leeks, wild mushrooms and garlic over a fresh oregano vermouth cream sauce with red pepper flakes, cracked peppercorns and finishing salt. Topped with Grana Padano cheese.
This one’s going on the menu..
click to enlarge
Bring chicken stock and dry white vermouth to a boil then add a variety of clean, dried wild mushrooms such as morel and chanterelle. Turn off heat and allow mushrooms to reconstitute for about 20 minutes. Remove mushrooms, squeeze dry and set aside.
Return chicken stock/mushroom liquor to a gentle boil and reduce in half by volume. Whisk in fresh cream and chopped fresh oregano and continue to simmer gently until thick enough to coat the back of a spoon, about 20 minutes. Adjust seasoning with S&P.
Meanwhile, heat olive oil over medium heat in a heavy skillet. Add sliced carrots and cook until they begin to brown. Add pastured butter and leeks and cook until caramelized, about 20 minutes. Add mushrooms and chopped garlic and cook another 5 minutes. Stir in a handful of chopped flat-leaf parsley and red pepper flakes and toss to combine.
Spoon or ladle cream sauce onto a dinner plate then mound vegetables on top. Season with finishing salt, cracked peppercorns and shaved cheese.
This post is part of the Nourishing Gourmet’s Pennywise Platter Carnival
Giveaway: Nourishing Traditions, Wild Fermentation
We have a winner!
Congratulations, Katie @ Kitchen Stewardship! Please send your shipping info to “ren AT ediblearia DOT com” and UPS should be ringing your doorbell in a couple of days.
Thank you all for participating, and be sure to check back soon for details on the next giveaway!
ps I’d love to hear any ideas you might have for the next giveaway. Thanks, everyone!
“Unfortunately, fermented foods have largely disappeared from the western diet, much to the detriment of our health and economy. For fermented foods are a powerful aid to digestion and a protection against disease; and because fermentation is, by nature, an artisanal process, the disappearance of fermented foods has hastened the centralization and industrialization of our food supply, to the detriment of small farms and local economies.“
So wrote Sally Fallon, author of Nourishing Traditions in the forward to Sandor Katz’ Wild Fermentation.
Fallon concludes by saying “Wild Fermentation represents not only an effort to bring back from oblivion these treasured processes, but also a road map to a better world, a world of healthy people and equitable economies, a world that especially values those iconoclastic, free-thinking individuals—so often labeled misfits—uniquely qualified to perform the alchemy of fermented foods.”
Fallon and Katz have both had a huge impact on the way that I eat. Indeed, it is their/your/our good old ways and modern science that underlay much of what I try to share here from day to day. I know, some days are better than others, right?
OK, here’s the deal. I feel strongly enough about the healing and nourishing power of traditional foods (that which Michael Pollan describes as food that our great grandmothers would recognize) that I’m going to send a copy of either Fallon’s Nourishing Traditions or Katz’ Wild Fermentation to one of you. But first, you have to go on a little scavenger hunt. Nothing too involved, but enough to let me know that your interest is sincere. Cool?
To participate, just go spend some time looking around at either http://www.westonaprice.org/ or http://www.wildfermentation.com/, then come back here and tell me (using the comment section below) something that you want everyone to know about fermentation. Dig around- there’s a lot of information out there!
I’ll choose one eligible entry at random, and ship the book to the winner at any U.S. (only, sorry) address. Contest ends in 1 week.
This post is part of the Real Food Wednesdays Blog Carnival
Thai Green Curry Halibut
Wild Alaskan Halibut simmered in coconut milk with nutmeg, cinnamon, black pepper, cardamom and cloves and fiery homemade green curry paste, cilantro, basil and toasted coconut..
Separate 1 large BPA-free can of heavy coconut into milk and cream and set aside.
Cut fresh or fresh-frozen wild Alaskan halibut into 1 inch cubes and refrigerate. You’ll need about 6 ounces per person.
In a food processor fitted with a steel blade, pulse soy sauce, fish sauce, dried shrimp, fresh garlic, green chilies, galangal, lime leaves, lemon grass, coriander and cumin seeds with just enough coconut milk to keep the blade from seizing up. The result should be a thick but soft paste. Set aside.
Prepare Thai red rice according to package directions. Keep hot.
Meanwhile, poach the halibut in the remaining coconut milk with nutmeg, cinnamon, black pepper, cardamom and cloves. We want it a little underdone for now.
Fry the curry paste in hot oil for 2 minutes, stirring continuously. Reduce heat to low and add the poaching liquid. Whisk in reserved coconut cream then add the halibut and simmer until the fish is snow white and flakes easily when pressed with a fork.
Make a ring of rice in the center of the plate, then spoon halibut and curry into the middle. Garnish with toasted coconut flakes, fresh basil and chili oil.
This post is part of the Clean Your Plate Challenge at The Nourished Kitchen
Orange Ginger Pancakes
All organic, not too sweet..
(Adapted from Magnolia Café)
this recipe will yield about 10 5-inch pancakes.
3 pastured eggs
1 or 2 oranges, sectioned, chopped, seeds & pith removed
2 tablespoons soft, minced crystallized ginger
2 tablespoons dried orange peel
1 teaspoon molasses (optional)
1/4 cup brewed coffee
2 cups whole wheat flour + 1/2 cup all-purpose flour soaked
overnight in 1 cup water + 1/2 cup thin yoghurt or kefir
1/2 teaspoon baking powder
1/2 teaspoon ginger powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 tablespoon cinnamon
1 tablespoon nutmeg
1/2 stick pastured butter
Combine the flours and soak overnight in water and yoghurt/kefir.
Cook orange pieces in a little water in a stainless steel skillet until it begins to break down. Add minced ginger, orange peel and butter and cook until the consistency of melted jam. Set aside.
Mix together flour, baking powder, soda, cloves, cinnamon and nutmeg. Add eggs, yoghurt or kefir, molasses and coffee and stir well. Thin with a little filtered water if too thick.
Oil a comal or griddle with 1 tablespoon walnut oil and heat to 375 degrees. Pour 1/4 cup of batter onto hot surface and cook for 2 minutes on the 1st side and 1 minute on the 2nd side. Transfer to oven to keep warm until the last pancake is ready.
Serve topped with pastured butter and reserved orange-ginger topping.
Cowboy Steak & Mexican Corn
1 1/4 inch thick grass-fed bone-in ribeye from Betsy Ross in nearby Granger, Texas. Mopped in homemade BBQ sauce (lacto-fermented ketchup, organic molasses, vinegar, chili powder) and grilled over cured mesquite. Served with roasted corn, green onions, red peppers, adobo seasoning, cilantro, cotija cheese and lime.
meat and vegetables delivered by http://awesome.greenling.com
Will Allen, Urban Farmer
Photo by Nigel Parry for The New York Times
“Will Allen is an urban farmer who is transforming the cultivation, production, and delivery of healthy foods to under-served, urban populations. In 1995, while assisting neighborhood children with a gardening project, Allen began developing the farming methods and educational programs that are now the hallmark of the non-profit organization Growing Power, which he directs and co-founded. Guiding all is his efforts is the recognition that the unhealthy diets of low-income, urban populations, and such related health problems as obesity and diabetes, largely are attributable to limited access to safe and affordable fresh fruits and vegetables. Rather than embracing the “back to the land” approach promoted by many within the sustainable agriculture movement, Allen’s holistic farming model incorporates both cultivating foodstuffs and designing food distribution networks in an urban setting.” —The John D. and Catherine T. MacArthur Foundation
“Like others in the so-called good-food movement, Allen, who is 60, asserts that our industrial food system is depleting soil, poisoning water, gobbling fossil fuels and stuffing us with bad calories. Like others, he advocates eating locally grown food. But to Allen, local doesn’t mean a rolling pasture or even a suburban garden: it means 14 greenhouses crammed onto two acres in a working-class neighborhood on Milwaukee’s northwest side, less than half a mile from the city’s largest public-housing project.
And this is why Allen is so fond of his worms. When you’re producing a quarter of a million dollars’ worth of food in such a small space, soil fertility is everything. Without microbe- and nutrient-rich worm castings (poop, that is), Allen’s Growing Power farm couldn’t provide healthful food to 10,000 urbanites — through his on-farm retail store, in schools and restaurants, at farmers’ markets and in low-cost market baskets delivered to neighborhood pickup points. He couldn’t employ scores of people, some from the nearby housing project; continually train farmers in intensive polyculture; or convert millions of pounds of food waste into a version of black gold.” –Street Farmer, NY Times
Grilled Watermelon
On a plate, mix together guajillo honey, adobo seasoning, fresh lime juice and a pinch of sea salt. Coat thick slices of watermelon on both sides, then grill over hot coals for a minute or two. Happy almost 4th of July, everyone!
“Guajillo honey looms large in the history, culture and economy of southwestern Texas, particularly in the development of Uvalde County, located about 165 miles southwest of the state capital, Austin. During the 1870’s when settlers were establishing farms and ranches in Uvalde County, they discovered caves and hollow trees full of bees and honey – a “bee paradise.” The land was nicknamed “brush country” because of the cat claw, kinnikinnick, white brush and Guajillo bushes. Guajillo was the main honey plant and the bees that fed on the Guajillo blooms produced a mild, light colored delicious honey” -Slow Food USA
Giveaway: Dishes from the Wild Horse Desert
We have a winner!
Congratulations, emilyolivemama! Please send your shipping info to “ren AT ediblearia DOT com” and UPS should be ringing your doorbell in a couple of days.
Thank you all for participating, and be sure to check back soon for details on the next giveaway!
ps I’d love to hear any ideas you might have for the next giveaway. Thanks, everyone!
Dishes from the Wild Horse Desert, Norteño Cooking of South Texas is one of my favorite everyday cookbooks, but it really is so much more than that.
Melissa Guerra grew up in the fierce beauty of the Wild Horse Desert of Texas (the rugged desert area from the Nueces River south to the Rio Grande), where her family has lived (and cooked) since 1791. Working to preserve 8 generations of food traditions and techniques, Guerra offers the original versions of Texican standards such as Chile con Carne, Enchiladas and Chiles Rellenos, along with unique dishes such as Pumpkin Seed Brittle, Pineapple Wine and Point Isabel Stuffed Crab and another 100+ authentic recipes.
Full of stories, family anecdotes and evocative sepia-tone photography, this book will have you cleaning cactus and grinding cornmeal in no time. You may even find yourself preparing Lomito de Venado con Jalapeño one day.
So, here’s the deal. I’m going to giveaway a copy of Dishes from the Wild Horse Desert to one of you, but first you have to go on a little scavenger hunt. Nothing too involved, just enough to let me know that your interest is sincere. Cool?
To participate, just go spend a little time looking around at melissaguerra.com, then come back here and tell me (using the comment section below) something, anything about what you found there. Dig around a little- there’s more there than appears at 1st glance.
I’ll choose one eligible entry at random, and ship the book to the winner at any U.S. (only, sorry) address.
If you have a blog, you can earn a second chance by mentioning this article and linking back to it at http://ediblearia.com/2009/07/02/dishes-from-the-wild-horse-desert
This post is part of Food Renegade’s Fight Back Fridays
Show Me The Whey pt. 2
In an earlier post, I took at look a using yoghurt as a source of liquid whey, which in turn can be used to make all sorts of great stuff like lacto-fermented ketchup or raisin chutney. I also touched on some of the ways to use the solids that are left after the whey is removed.
In Show Me The Whey part 2, I take a closer look at some of the ways to use those solids, including a fresh cream cheese replacement and the traditional Middle-eastern labneh and oil-preserved, spice-coated dried labneh balls, all of which may be made at a cost of less than $5.
Once separated from its liquid whey, the solid labneh is ready for use as a replacement for cream cheese, including everything from a sweet or savory spread to crab & cream cheese wontons to cheesecake. In this form, it will keep in the refrigerator for up to about a week, a little longer if salted.
Here, I’ve spread labneh on some thin pumpernickel (made from whole-grain sprouted rye) and topped with lingonberries & rosemary, fresh chives & black sea salt flakes and homemade orange-ginger jam with red pepper. It would work just as nicely on a sprouted bagel with smoked salmon..
Labneh on Pumpernickel with Assorted Toppings
Another good use for labneh is as labneh balls, which are made by rolling the labneh into balls, removing the remaining water by air-drying on absorbent paper for a day or so, rolling in spices such as dried mint or za’atar (sumac, thyme, sesame seeds and salt) and then preserving in olive oil. Made this way, the labneh will last indefinitely on the counter (no refrigeration needed), or at least until it gets eaten..
This post is part of The Nourishing Gourmet’s Pennywise Platter Thursday
Clean Your Plate Challenge
Love real food and have a recipe to share? Join The Nourished Kitchen’s monthly Clean Your Plate Recipe Challenge and help celebrate good wholesome foods!
Click to see this month's special ingredient
Vote for your favorite Farmers’ Market, America!
No Farms No Food
The message is simple and couldn’t be more clear—America’s farms and ranches provide an unparalleled abundance of fresh, healthy and local food, but they are rapidly disappearing.
Eighty-six percent of America’s fruits and vegetables are grown near metro regions, where they are in the path of development. And every hour we lose 125 acres of farm and ranch land. That’s why supporting local food and farms is more important than ever!
Take action to support healthy farms, healthy farmland, and healthy communities
