Friday, July 20, 2007
Recipe from: Mollie Katzen's Sunlight Cafe by Mollie Katzen (Hyperion)
1 pound cooked beets
1/2 tsp salt
5 Tbsp fresh lemon juice
2 Tbsp light honey
2 to 3 Tbsp chopped lemon zest
1/3 cup crystallized ginger
Peel and coarsely grate or mince the beets, and transfer to a medium-sized bowl.
Add the remaining ingredients and mix thoroughly. Transfer to a tightly capped jar. Cover and refrigerate for up to 3 weeks. Serve cold. Use with any savory dish.
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Tuesday, July 17, 2007
I visited Jennifer up in the Hudson Valley this week, so we headed up to the famous Black Dirt region to visit Cheryl Rogowski, proprietor of Rogowski Farm in Pine Island, NY.
This is part 2 of our tour of the farm with Cheryl. You can hear Part 1 on Food Philosophy #54. We recorded with binaural microphones, so be sure to wear your headphones for this podcast. Cheryl has some great ideas about local eating and sustainable agriculture, and does a great deal to support the local economy.
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Music: "Go Fish" by Big Money Grip, from the Podsafe Music Network. music.podshow.com
The ReMARKable Palate Podcast is a production of The Culinary Podcast Network. www.culinarypodcastnetwork.com
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Caramelized Leeks Over Noodles (2 servings)
1/2 Tbsp olive oil
1 Tbsp butter
1/2 Tbsp dark brown soft sugar
5 ounces (150 g) noodles
2 heaping Tbsp chopped fresh parsley
1 tsp extra-virgin olive oil
Salt and black pepper to taste
Heat the olive oil and butter together over gentle heat.
Sprinkle over the sugar. After a couple more minutes, mix well. Continue to cook for 15 to 30 minutes, until the leeks have begun to collapse into a sticky mass. Add small amounts of hot water if required to stop sticking.
While the leeks are cooking, cook and drain the noodles.
When the leeks are done, add the parsley, olive oil, cooked noodles and seasoning to taste. Toss well and serve.
To store beets, trim the leaves 2 inches from the root as soon as you get them home. The leaves will sap the moisture from the beet root.
Do not trim the tail. Store the leaves in a separate plastic bag and use within two days. The root bulbs should also be bagged and can be stored in the refrigerator crisper drawer 7 to 10 days.
Cooked or canned beets may be refrigerated up to one week.
Fresh cooked beets may also be frozen up to ten months. Be sure to peel before freezing in airtight containers or baggies, leaving no air in the container. They may be frozen whole or in cut pieces.
July 19: beets, kale, basil, mini-leeks, cucumbers (yes, more!), zucchini and summer squash, lettuce
July 26: beets, rainbow chard, mini-onions, cukes, zukes, parsley, lettuce
First, the big chains do consolidated ordering which means ordering in bulk, from places that can handle consistently huge orders. The store manager really doesn't have much control any more.
Second, it seems that more and more of our local farmland is being paved over. Where I used to see cherry orchards, I'm now seeing new housing - this particularly in the Guelph area where I often visit. So even if grocery stores wanted to buy the local crops, there may be less available as more farmers get out of business.
This is why growing support of local farming is so timely. We need to provide the demand that gives them an alternative to selling out. We also need to let our grocers know that we prefer local product and will support them too if they stock accordingly.
Well that's my vent...I'm off to the East York Farmer's Market to pick up food for the week. It runs every Tuesday - see the listing at the www.100milemeals.net site under Toronto.