Posts Tagged 'local food'

Farm Fresh Eggs

Eggs are my most favorite food. They are extremely versatile — You can eat them on their own in various ways or use them as an ingredient in sweet or savory recipes. My dad first introduced me to farm fresh eggs when he served me up a neon yellow, almost orange omelette. The flavor was so rich and robust. It really tasted like…eggs! I have been a convert and farm egg evangelist ever since.

Farm egg on the left, Store egg on the right. Notice the difference in the color of the yolk.

I get my eggs from a local egg producer in Bend, Oregon. Receiving the box of little gems never gets old and they are always beautiful shades of whites and browns. In fact, the color of the shell had nothing to do with nutrition, but with the breed of the chicken. The best part of course is the color of the yolks when you break one open for a Saturday morning scramble. Sometimes, you will even get a siamese-yolk — 2 yolks in one egg. This usually happens with a young hen who is just getting the hang of laying.

A box of farm fresh eggs usually runs about $4 a dozen. It’s a bit more than a carton from the store, but I have noticed that they last just as long because they are so rich (One egg on toast is the perfect way to start the day). Besides, you are supporting the local farm and can be assured your chickens were roaming the fields eating grass and bugs, rather than being stuck in a cage eating grain.

I decided to make a vanilla pudding with my latest egg delivery. It is a simple recipe and you can impress your friends by making pudding from scratch!

1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 large egg yolks, slightly beaten
2 tablespoons butter or margarine, softened
2 teaspoons vanilla

1. In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

2. Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.

3. Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Place a piece of plastic wrap over the top, touching the pudding to avoid the “skin.”

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post by Tiare Packard

Garlic Scapes: The Curliest Garlic

If you spot something at the market that is long, green, curly and looks like a plant you might find under the sea it’s probably garlic scapes. Don’t be scared, this is a very fresh, sharp tasting, treat. Garlic Scapes (a.k.a. green garlic) are actually just young garlic pulled form the ground before it’s bulb (what you normally see garlic as) forms. So it’s young, fresh, delicious garlic that you can treat like green onions (a.k.a. scallions).

Traditionally the scapes get ignored and more energy is put into growing the traditional bulb, but the novelty of garlic scapes is starting to help it gain popularity. When I got my hands on some and was not sure what to do with them I turned to one of my favorite food writers Adam Roberts, author of The Amateur Gourmet and blog by the same name. His simple recipe for garlic scape pesto (which he adapted from Dorie Greenspan’s recipe) inspired me to create my own adaptation using pistachios instead of pine nuts and the addition of fresh cilantro and basil. What is almost as amazing as the dish is the video he posted of his friend’s reaction to garlic scapes:

And now for the recipe…

Garlic Scapes & Pistachio Pesto

This is a no measurement kind of recipe — if this scares you don’t be scared, just experiment!


3-4 garlic scapes (chopped into 1-2 inch pieces)*

salt

fresh basil

fresh cilantro

olive oil

parmesan cheese (coarsely grated)

pistachios (shelled and chopped)

1. Gradually add ingredients to the food processor (or blender), blend and taste as you go. You are aiming for a slightly coarse yet creamy paste.

2. Top over cooked pasta, or use to season chicken or fish. Pesto also makes a great spread for a sandwich.

*If you have trouble chopping the garlic scapes watch this highly entertaining how-to video.

In NYC you can buy garlic scapes from:

W.Rogowski Farms at the Carrol Gardens Greenmarket on Sundays.

John D. Madura Farms at the 77th Street Greenmarket on Sundays, the Carrol Gardens Greenmarket on Sundays, the Inwood Greenmarket on Saturdays, and the Union Square Greenmarket on Mondays, Wednesdays and Fridays.

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post by Carli Pierce

Fresh and Local CSA

spoonful focuses on our home town, New York, but I’m happy to introduce you to some new cities and what their local food has to offer. Our newest contributor Tiare Packard is a proud new member of her local CSA in Bend, Oregon. Tiare will be sharing the adventures and surprises that CSA brings for all of us to enjoy and experiment along with. Today she talks about taking a risk with Dinosaur Kale… yes it’s really called Dinosaur Kale.

Summer CSA Box

Summer has almost arrived and today I picked up my first ever CSA box filled with the season’s crops of fresh fruits and vegetables. CSA stands for Community Supported Agriculture which is a direct connection from the farm to the table. It allows you to purchase “shares” from a farm which are usually picked up on a weekly basis. The share is a box which contains a wonderful variety of very fresh seasonal produce all throughout the farming season.  It allows the customer to buy local and support farms in their area. A CSA is also very community oriented — I pick mine up at a local restaurant where families walk together to receive their box and you can chat with the farmer who grew your salad. Today there was even a local baker giving free samples of delicious bread to get the word out.

The best part about the CSA box is that each week has different items and you will always be surprised by the produce you receive. It challenges you to be creative with the produce and branch out from your normal recipes. You will almost always be greeted by at least one unusual vegetable each week — Kohlrabi, Kale, Chard, Romanesque Cauliflower, Fennel and on and on. At first it can be a bit intimidating, but just jump in and try a new technique or recipe and I can guarantee you will be pleasantly surprised.

This week in my CSA box, I received so many wonderful things including Red Leaf Lettuce, Radishes, Green Onions, Chard, Broccoli, Red and White Potatoes, Kale and best of all — a carton of organic Strawberries! All are in their freshest state and full of color and flavor. Everything is also organic, so you may encounter a little friend nestled between your lettuce leaves. Today I found a tiny slug! Be sure to do a few good rinses before you begin cooking.

In the spirit of being adventurous, I went straight for the oddest item in the box — Dinosaur Kale or Lacinato Kale (thank god for Google). I haven’t had a lot of luck cooking leafy greens in the past, so tonight I was determined to make them delicious. I chose a zesty combination to really give the greens a blast of flavor — Garlic, Chili Flakes and Lemon Juice. They turned out absolutely mouth-watering and I cannot wait to make them again. Note that this recipe can be used with just about any greens including chard, mustard greens, beet greens or collards. You may just need to adjust the cooking time to get the desired texture.

Fresh Kale

Garlic Chili Kale with Lemon

The greens will shrink considerably when cooked, but will still serve around 4 people as a side dish.

1 bunch of kale (about 20 leaves)

1 tbsp of kosher salt (to salt the water and also to season before serving)

2 tbsp of olive oil for sautéing

3 cloves of garlic, sliced thin or minced

1 tsp of red chili flakes

lemon juice

1. Boil a large pot of water and salt well.

2. Wash the greens to remove all dirt and trim the tough stems off. Chop roughly.

3. Add the greens to the boiling water and cook until tender. For kale, no more than 2 minutes.

4. Drain immediately and add to a bath of ice water. This will stop the cooking right away and also help the leaves retain a nice green color even after cooking. Squeeze out as much water as possible.

5. Sauté the garlic and chili flakes in olive oil in a large skillet for about 30 seconds, until the flavors come out.

6. Add the greens, stir with garlic and chili, cover and cook for about 5 minutes, or until tender. Stir occasionally. Serve in a bowl and toss with salt to flavor and a squeeze of lemon juice. You can also add a little lemon zest for even more flavor.

To find a CSA near you, visit Local Harvest.

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post by Tiare Packard

edible flowers, oh my!

It’s true, April showers bring May flowers, but don’t forget: some of these flowers are edible!

Many farmers are bringing colorful mixes of edible flowers to the market, some are even mixed with delicious spring greens so you can just grab it and go straight home to enjoy. Flowers in the mix shown above are spicy and peppery like marigolds, mustard, and nasturtiums. This will add such a kick to your salad that you don’t even need a dressing.

Here are some common varieties that you’ll most likely spot at the market:

nasturtium: sweet, mild and peppery

marigold: intensely spicy and a little bitter.

mustard: tangy and spicy.

Besides making a salad, you can use edible flowers to add some spice to white rice or eggs. Sweeter varieties, like the nasturtium, are a great colorful garnish for cupcakes, cocktails and iced tea.

History:

– The Old Testament mentions bitter herbs, referring to dandelions among others.

– The Romans used violets and roses and later introduced the culinary possibilities of flowers to the English.

– During the Renaissance edible flowers were used to naturally color food and rose pedal water was a common beverage.

– In 1602 Hugh Platt published the book Delights for Ladies which featured recipes for candying flowers.

– In the 17th century French monks created Chartreuse, a green liqueur made from carnation petals.

We are seeking edible flower recipes and stories from the community, please email yours to carlipierce[at]gmail.com.

How will we feed New York in the future?

The Foodprint Project is hosting it’s first installment of an international conversation series here in NYC. Join Natalie Jeremijenko, William Grimes, Joel Berg and others for a conversation about food and the city. Panelists will explore a wide range of topics from the cultural impact of the ice-box to a cluster analysis of bodegas.

Together this impressive line-up of designers, policy-makers, flavor scientists, culinary historians and food retailers will look at how to feed New York in the future.

The event is free and open to the public.

Foodprint NYC
Saturday, February 27th
1-5:30 pm
Studio-X 180
180 Varick Street, Ste 1610 Manhattan

www.foodprintproject.com


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