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I splurged this weekend. For some, a splurge might be a bottle of wine or a meal at a fine restaurant; for me, it was a quart jar of acorn flour purchased at Killdeer Farm Stand, where Jason Avis was premiering his Oaklore acorn products . . . and offering samples of delicious acorn pancakes. That quart jar set me bsck $24.99 . . . but if ever there was a value-added product, this is it! Gathered in the fall, the acorns have been sorted, dried, shelled, ground, leached of their bitter tannins, and dried again.
The annual nut crop from oak trees in North America surpasses the combined yearly yield of all other nut trees, both wild and cultivated. Acorns were the staff of life for many Native American groups, who ground the nuts into meal for bread and mush. Might acorns once again become a source of nutrition for modern day localvores? My breakfast this morning was a localvore treat made with Beidler Family Farm whole wheat flour, Oaklore acorn flour, Luna Bleu eggs, Strafford Creamery milk, and Vermont maple syrup.
Killdeer Farm stand’s Scott Woolsey says he has made delicious pasta by substituting 2 tablespoons of acorn flour in his regular recipe. I look forward to experimenting with this “new” local product.
More info on Jason’s venture at http://www.oakloreproducts.com/ as well as an earlier story https://uvlocalvores.wordpress.com/2012/12/29/acorn-cranberry-muffins/
Did you know that food waste accounts for 25% of all our fresh water use? And wasted food represents 23% of global agricultural land? What can be done to reduce this misuse of resources? We are fortunate to have Willing Hands in our area, collecting and distributing donated food to those in need and reducing waste in the process. Vermont has passed legislation aimed at composting food waste . . . but how much better if we were generating less waste.
Today’s NYT has an encouraging article, “Starve a Landfill”. “Wasting less in the kitchen is just smart economics, said Dana Gunders, a project scientist for the Natural Resources Defense Council whose book, “Waste-Free Kitchen Handbook,” comes out in May. “Eating better may cost more, she said, but an efficient cook can make up the difference. “We are so price sensitive in the store, and 10 cents will swing us one way or other,” she said. “But in the kitchen we throw out so much money without even thinking about price.”
The article tells of chef/author Dan Barber, who is so dedicated to ending food waste that he is turning his Greenwich Village restaurant, Blue Hill, into a pop-up in which every dish is based on waste. It’s an extreme extension of what many chefs already do. For his project, which begins on March 13, Mr. Barber and his cooks are putting kale ribs into a pressure cooker and turning them into vegetable rice . . . He has created a burger from the vegetable pulp left over from a fresh juice company. He tops it with cheese trimmings from Jasper Hill Farm in Vermont and serves it with pickles made from cucumber butts and ketchup rendered from beets rejected by plant breeders at the University of Wisconsin. Even the food left on diners’ plates at Blue Hill at Stone Barns, his restaurant in Pocantico Hills, N.Y., feeds the restaurant’s laying hens.
A list of the country’s best chefs have volunteered to do cameos at Mr. Barber’s pop-up this month. One of them is Daniel Humm of Eleven Madison Park and the NoMad in Manhattan. Considering how to use all the food that comes into Mr. Humm’s restaurants is a constant concern but offers opportunities for innovation. For a while, he was preparing a broccoli dish that produced copious amounts of stems. They became a gratin for the staff meal. “Then I started liking the stems better,” he said. “If you cook it right, it’s as great as an asparagus. We ended up just using the stems for the dish and serving the florets to staff.”
* * * * *
I have learned to save the tough outer layer of onions and the residue from pressing garlic, for making vegetable stock. I no longer peel carrots (just scrub them.) Bread, milk, vegetables, pesto . . . you can freeze almost anything and defrost it when you’re ready to use it. With a little googling, I have come up with a few more waste-not tips:
* Freezing leftover coffee as ice cubes used in iced coffee.
* Freezing leftover wine as ice cubes for use in cooking.
* Replanting the cut ends of scallions which will grow again. Head lettuce too. (I am eager to try that this summer – probably easier to do with a longer growing season than northern New England.)
* Pesto from carrot tops? This I have to try!
Of course, these are just tiny steps . . . the bigger ones are to not buy more than you will use, to store goods appropriately (I never knew that apples should go in the fridge), and to compost scraps that will contribute to next year’s garden.
Do you have an effective way to avoid food waste?
Food: Too Good To Waste, a partnership between the City and County of Honolulu, the EPA, and the contributing restaurants found in this guidebook/cookbook: http://www.opala.org/solid_waste/pdfs/Food_Too_Good_to_Waste.pdf
“So many people are rising up like germinating embryos to claim food sovereignty, to rescue local seeds, and to guard human civilization’s cornucopia.”
– Janisse Ray, poet and author of The Seed Underground: A Growing Revolution to Save Food
Janisse Ray calls Hartland’s Sylvia Davatz a “Local Hero” for her efforts to preserve seeds. Sylvia develops seeds using a variety of criteria, looking for seeds that will contribute to our year-long food supply, be well-adapted to our growing environment, have great flavor, be productive and disease-resistant and, thereby, worthy of preservation. She has once again made her seeds available through her Solstice Seeds Catalogue which you can download below:
“Let’s be honest: This is no Vermont. Have you ever noticed how many organic, small-farmed, value-added products originate in Vermont? I think we in the South need to do what the railroads did in the mid-1800s: recruit by all means necessary. We need to paper New England with flyers describing what an idyllic, easy life can be had amongst central Georgia’s granite quarries and pine tree plantations. Just show up, bring your chevre and your micro-greens with you, and we’ll give you 40 acres and a mule.”
Good luck to Georgia. . . and kudos to all the chevre producing, micro-green eating localvores in New England!
This winter is predicted to be a hard one – I love knowing I have this stash of dried rose hips, mint, and maple syrup (bits of spring and summer) to see me through the coming cold, dark winter afternoons.
Tomatoes, cukes, and peppers are ripening – t’is the season for gazpacho . . . and Long Wind Farm was having a sale on tomatoes! There are lots of different recipes; some like it silky smooth, others like it chunky – I like to add side bowls of chopped tomatoes, cucumbers, peppers, and chives to this recipe so we can have it both ways!
Fresh from the Garden Gazpacho
Serves: 16 (I usually reduce this recipe to 1/3, using one cucumber, 1 pepper, etc)
- 3 medium red bell peppers, roughly chopped
- 3 large cucumbers, peeled and roughly chopped
- 12 medium ripe tomatoes, roughly chopped
- 1 large clove garlic (optional)
- 2 cups water
- ¾ cup extra virgin olive oil
- ¼ cup + 1 tbsp apple cider vinegar
- 1 tsp salt or to taste
- ¼ cup + 2 tbsp plain bread crumbs
Home made croutons
1 large french baguette (One could use different breads.)
¼ cup olive oil
¼ tsp salt or to taste
Place all the ingredients in a blender (depending on the size of the jar, you may have to do it in several batches). Blend until smooth
- Pour through a fine mesh strainer to get rid of tomato and pepper skin and cucumber seeds. (I use a Foley food mill.)
- Chill for a couple of hours before serving.
- Serve with home made croutons, bowls of chopped cucumber, peppers, tomatoes, chives, etc
Home made croutons
Dice the baguette and place in a large bowl
Drizzle with olive oil and season with salt.
Spread the bread cubes on a cookie sheet lined with foil in a single layer
Bake at 400F for 20 minutes or until golden brown
Serve on top of the gazpacho. Enjoy!
Tip: Gazpacho can be made with frozen tomatoes. If you want gazpacho next 4th of July, freeze tomatoes now!