tag:blogger.com,1999:blog-12859441335797700952024-03-05T13:40:08.706-08:00Cville To Growjohnhttp://www.blogger.com/profile/08286579949858022863noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-1285944133579770095.post-82430257634230078782010-06-30T19:55:00.000-07:002010-06-30T19:56:38.092-07:00Recent Dinners, Part Two: I Ate Peas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3PRERI9O0f4T26i-y0orL0c3kzb_iXS90OddxdAEbvPnyzB1igh8vNHxCG606HUfIDi6CPpEG_I2P5K2Bv9b_ib0lTx1_AQ5CXYbW0_IXa86w52LVTqxOa2toqTVFEbRy2pAz6Oyi5GAE/s1600/gnocchi.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3PRERI9O0f4T26i-y0orL0c3kzb_iXS90OddxdAEbvPnyzB1igh8vNHxCG606HUfIDi6CPpEG_I2P5K2Bv9b_ib0lTx1_AQ5CXYbW0_IXa86w52LVTqxOa2toqTVFEbRy2pAz6Oyi5GAE/s200/gnocchi.gif" width="173" /></a>I finally remembered a way to use peas that wasn't awful. They weren't my <a href="http://cvilletogrow.blogspot.com/2010/06/recent-dinners.html">CSA peas</a> unfortunately (though I look forward to using my now-local-pea-enriched compost next year), but at least now I can be prepared should I get them again.<br />
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The dish was inspired by one I had at Petit Pois many months ago: gnocchi with a roasted carrot sauce with peas. In my version, I used tri-colored gnocchi, organic carrots, homegrown thyme, a sauteed quarter of a local onion, a clove of local garlic, organic chicken stock, a dollop of local sour cream...and some peas I found in my freezer.<br />
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Topped with a little parmesan, the result, I'm happy to say, was quite good. A little French, a little Italian, it definitely reminded me of the Petit Pois dish. As I ate, however, it dawned on me that the dish was missing one crucial ingredient: bacon. Granted, almost any dish could be improved by adding bacon, but in this case, I decided it was especially important. The salty pork fat meaty-ness would balance the sweetness of the carrots and peas, and I think the texture would complement the gnocchi wonderfully. (Now I just need to find some local bacon.)<br />
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So, if you're reading this and are one of the five other people going to the beach with me later in July, you can start salivating now. I may play around with the presentation a bit (it looked kind of blah), but the bacon-ized version of this dish will be on the menu.johnhttp://www.blogger.com/profile/08286579949858022863noreply@blogger.com0tag:blogger.com,1999:blog-1285944133579770095.post-9864468420556273022010-06-29T13:42:00.000-07:002010-06-29T13:50:08.623-07:00Field Trip: Eating Locally in the Chesapeake Bay<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP9KwolFiI2ufiW4Wn9rrWfiYWEqZck15Ly2p5Rz0r5H8HvTHVVlhlZcDGLb6j01ozymFVQ7Ic_GChLTZamzLZ6XRDYihIfuqOYMwM76sPnIN9Q6A828rlG6L7oDs5YDnG05HxXItDbPEd/s1600/crabs.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP9KwolFiI2ufiW4Wn9rrWfiYWEqZck15Ly2p5Rz0r5H8HvTHVVlhlZcDGLb6j01ozymFVQ7Ic_GChLTZamzLZ6XRDYihIfuqOYMwM76sPnIN9Q6A828rlG6L7oDs5YDnG05HxXItDbPEd/s200/crabs.gif" width="173" /></a></div>I'm proud to say that my wife and I just celebrated our fifth year of marriage. To commemorate the occasion, we spent the weekend at <a href="http://www.tidesinn.com/">The Tides Inn</a>, a small, fancy-pants resort on the Rappahannock river near the Chesapeake Bay.<br />
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Needless to say, we had a great time.<br />
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One of the highlights of our trip was our sunset dinner cruise. Together with two other couples, our seasoned skipper Captain John, and his first mate/hostess, we made our way around the mouth of the Rappahannock and were treated to an excellent dinner of local shrimp (served "cocktail" style), local blue crabs, probably-not-quite-as-local-but-still-very-good pork ribs, and a bottle of <a href="http://www.veritaswines.com/">Veritas</a> Winery's Sauvignon Blanc (it was BYOB).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEBT8o4IrpgWUJtp57nytUacBNoj_bdfu6OshG2G-tDwgJFcs1i9vmm9z27-srI7jTXT4p70vCFTjA2tkHZwhU-cmH-2qEOIXUcdCDYMAvp6alAlLf8BbpWlR-nxE_RNJ2UwKVBJfiLwxR/s1600/shrimp.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEBT8o4IrpgWUJtp57nytUacBNoj_bdfu6OshG2G-tDwgJFcs1i9vmm9z27-srI7jTXT4p70vCFTjA2tkHZwhU-cmH-2qEOIXUcdCDYMAvp6alAlLf8BbpWlR-nxE_RNJ2UwKVBJfiLwxR/s200/shrimp.gif" style="cursor: move;" width="173" /></a>The shrimp and the crabs (made especially for our dinner) were each outstanding. I must admit that I'm a novice when it comes to eating crabs (for my dinner companions, I imagine watching me eat them was akin to watching a hyperactive kid play Whack-a-Mole), but what meat I was able to pick out was sweet and delicious. It's kinda cool to think about how, only two and half hours east of us, the meaning of "local food" can be entirely different. Here, we may think of tomatoes, beef, or squash; there, it's crustaceans.<br />
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I was disturbed, however, by a couple of stories I heard about the diminishing population of crabs, both in the Rappahannock and the Chesapeake Bay at large. The most surprising story was told by a dinner companion: Three crab boats went out to collect crabs one recent morning. After hours on the river, they returned with only one bushel of crabs between them.<br />
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I did some quick Googling when I got home and, though I couldn't confirm the story I'd heard, I did discover how it could be true. According to <a href="http://www.cbf.org/Document.Doc?id=172">this recent report from the Chesapeake Bay Foundation</a> (PDF), crab populations have been decimated over the past two decades from over-harvesting and local and upstream pollution.<br />
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I won't get on a soapbox, but I would encourage you to at least skim the report. The happenings in Charlottesville may not directly affect the conditions of the Chesapeake, but consider the inverse. Pollution aside, knowing that they're being harvested at an unsustainable rate will certainly make me think twice before ordering my next crab cake. By doing so, hopefully Captain John will be able to continue his surf 'n' turf cruises for some time to come.johnhttp://www.blogger.com/profile/08286579949858022863noreply@blogger.com2tag:blogger.com,1999:blog-1285944133579770095.post-86966668787904243832010-06-19T12:20:00.000-07:002010-07-13T06:43:35.964-07:00The Dos and D'ohs! of Gardening, Part Three: I Made a Pepper!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp1dpwZeK1Cz_tOmfqj72buVb8udjnn6adP7InGOz8wO895uKF3c-EAAPjB3aU5kXsfMpVQ6XDKfkZ8zaMj_9QuckQ7p8QwdHdna9KKFb3OBdFD9bOaLUguagJcPU5-UoWFb7ZGjUNuhmG/s1600/1st_pepper.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp1dpwZeK1Cz_tOmfqj72buVb8udjnn6adP7InGOz8wO895uKF3c-EAAPjB3aU5kXsfMpVQ6XDKfkZ8zaMj_9QuckQ7p8QwdHdna9KKFb3OBdFD9bOaLUguagJcPU5-UoWFb7ZGjUNuhmG/s200/1st_pepper.gif" width="173" /></a></div>Here it is, the first product of the vegetable garden I <a href="http://cvilletogrow.blogspot.com/2010/05/dos-and-dohs-of-gardening-part-two.html">re-planted</a> a few weeks ago: an Anaheim chili. I probably should have taken a picture of it while still on the plant, but I was too excited. I did manage not to eat it raw, however, opting instead to save it for the chicken and veggie tostadas I made last night.<br />
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Gardening is awesome.johnhttp://www.blogger.com/profile/08286579949858022863noreply@blogger.com2tag:blogger.com,1999:blog-1285944133579770095.post-37861839325484714832010-06-18T09:09:00.000-07:002010-06-18T13:39:54.164-07:00More squash...but aren't they cute?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj14D14gNGT9Q9MyKzuxFb12Xzx69RFyXh9A97iu9eXi3Z6r0MhMvg0wJDu5VfDk75EfieP0JtRaaIq-qgOmr8yq05E1dwxeSe8PZomxgsLLP_0dfmVP92L8UBEfLc4UPGpSxDtJ6PPiGpe/s1600/baby_squash.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj14D14gNGT9Q9MyKzuxFb12Xzx69RFyXh9A97iu9eXi3Z6r0MhMvg0wJDu5VfDk75EfieP0JtRaaIq-qgOmr8yq05E1dwxeSe8PZomxgsLLP_0dfmVP92L8UBEfLc4UPGpSxDtJ6PPiGpe/s200/baby_squash.gif" width="173" /></a></div>I seem to be on a bit of a squash kick lately, but I just couldn't pass up this trio of baby rounds from <a href="http://www.relayfoods.com/Category.aspx?CategoryId=1020&v=64">Down Branch Farms via Retail Relay</a> (or Relay Foods, as they are now called). Pretty as the were, I couldn't bear to do anything but simply halve, season, and roast them. As for the leftover zucchini and yellow squash from last week: they had a date with my shredder.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMt6x4XlNBZL2tGrUNVAVOut7nJ2s6_JJVE4H2hl2br8Cqzsb-0zJRmni289w0CumyVaIqBxEA4ciZXmB-27wRmRQ1D19lwJFBvXGy2LAXveio74jH2D0xVVb016jj0K6ApYaksdrxn0XU/s1600/2_ways.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMt6x4XlNBZL2tGrUNVAVOut7nJ2s6_JJVE4H2hl2br8Cqzsb-0zJRmni289w0CumyVaIqBxEA4ciZXmB-27wRmRQ1D19lwJFBvXGy2LAXveio74jH2D0xVVb016jj0K6ApYaksdrxn0XU/s200/2_ways.gif" width="173" /></a>And in case looks aren't enough to get you to enjoy fresh seasonal squash, here's another tidbit: Summer squash contains vitamin C as well as beta-carotene, folate, and fiber. These nutrients make summer squash a great way to help prevent cancer, heart disease, and diseases of inflammation such as arthritis and asthma...and the fiber makes them satisfying, so you won't be hungry later.<br />
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AND, to give Down Branch Farms another plug (in case you didn't click the link above), they're selling squash blossoms now, which are great for stuffing with all kinds of things.<br />
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Get you some!johnhttp://www.blogger.com/profile/08286579949858022863noreply@blogger.com0tag:blogger.com,1999:blog-1285944133579770095.post-43298857246770775112010-06-11T08:15:00.000-07:002010-06-11T13:33:29.337-07:00Recent Dinners<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe6FH6xiK7gXmayps5vqTlr3EhS-pkLUTPave8IjeII-zfW2H1MnSJBjM29x0SeBHcCaUR9AdXURG7xcdd_aFBC03cQwLs0C5dXnMnFMg6Ph2Z2uwxu_iSn71v-MMzc_zInqRq2vZQeHi6/s1600/squash.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe6FH6xiK7gXmayps5vqTlr3EhS-pkLUTPave8IjeII-zfW2H1MnSJBjM29x0SeBHcCaUR9AdXURG7xcdd_aFBC03cQwLs0C5dXnMnFMg6Ph2Z2uwxu_iSn71v-MMzc_zInqRq2vZQeHi6/s200/squash.gif" width="173" /></a>As described in my last post, I got a couple's share from Horse & Buggy CSA last week with all kinds of goodies inside. I'm happy to say that I've been able to use every one of those goodies, save one: the peas. I'll admit, I'm not a big pea fan, but that wasn't why I didn't use them. I think it mainly came down to the fact that I have no idea how to cook them. Do you boil them? Blanch them? Split, roast, and mash them?<br />
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Granted, I could have done some research, but due to various other goings-on in my life, I've been kinda busy. Hopefully they'll keep until next week.<br />
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The rest of the ingredients got put to good use, however. I didn't remember to take pictures of everything (hunger trumps memory, apparently), but I did get a couple: my potatoes au gratin with fresh salad (thanks to my wife for telling me to stop eating and take a picture) and stuffed squash.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwpWLTeqeYvkvhEbvDA2yk-vDKnolnahma8IbnoZ3mhUkLv-rFkPEVVl0QXoGFWL14H_wCIF6ihnCkaw8p3Io6CIDogSdI8FhKkD9rDw3ZIoQI3oB74RpSdFMgrm9aGU9DVB8AaMScKzsB/s1600/potatoes.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwpWLTeqeYvkvhEbvDA2yk-vDKnolnahma8IbnoZ3mhUkLv-rFkPEVVl0QXoGFWL14H_wCIF6ihnCkaw8p3Io6CIDogSdI8FhKkD9rDw3ZIoQI3oB74RpSdFMgrm9aGU9DVB8AaMScKzsB/s200/potatoes.gif" width="173" /></a>The stuffed squash turned out to be one of my favorite meals of the week, which makes me even more proud to say that I made it up on the spot. I stuffed the squash with parmesan cous cous that I cooked with preserved meyer lemons, chopped toasted pecans, sauteed scallions, and a little olive oil. I topped the stuffed squash with panko, fresh cracked pepper, and a little more olive oil, then roasted them at 400 degrees for about 30 minutes. They were served with a spicy tomato sauce and some homemade bread (not pictured).<br />
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I was also pretty happy with the cole slaw I made with the head of cabbage I received. My wife isn't a cole slaw fan, so I decided to jazz it up a bit with some cilantro, scallions, and sriracha sauce. I overheard her telling her best friend she really liked it, so I guess that's one more pat for my back.<br />
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Despite my good experience, I didn't order another couple's share this week, opting instead to choose my ingredients separately. Hopefully this way I can find a good way to incorporate those peas.johnhttp://www.blogger.com/profile/08286579949858022863noreply@blogger.com3tag:blogger.com,1999:blog-1285944133579770095.post-2304497367418612742010-06-06T08:21:00.000-07:002010-06-30T06:52:20.142-07:00Horse & Buggy Produce: Couple's Share<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhysu4sCj-uHOqRqGenJcA9UX3BqdEnCAWA76PwmSTIITqpQoTKCQg33jYoagBvGrOKNufMHQm5H4preKUcUaQiWsqBWp_2clZJaXqliADX7i8lzvqxZF3LoFKnytv7u5yznSQcU7WQt9Vo/s1600/veggies1.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhysu4sCj-uHOqRqGenJcA9UX3BqdEnCAWA76PwmSTIITqpQoTKCQg33jYoagBvGrOKNufMHQm5H4preKUcUaQiWsqBWp_2clZJaXqliADX7i8lzvqxZF3LoFKnytv7u5yznSQcU7WQt9Vo/s200/veggies1.gif" width="173" /></a>On Friday I got my most anticipated order from Retail Relay yet: my first share of fruits and vegetables from <a href="http://www.horseandbuggyproduce.com/">Horse & Buggy Produce</a>. I felt kinda like the cooks on Food Network's <i>Chopped</i>, opening their black mystery baskets to uncover the assorted goodies inside.<br />
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I can't say I was disappointed by the variety. This week's 'mystery basket' contained:<br />
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3 russet potatoes<br />
1 head of bibb lettuce<br />
1 head of red romaine lettuce<br />
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about half a pound of English peas<br />
1 head of green cabbage<br />
2 red tomatoes<br />
10 or 12 stalks of asparagus<br />
1 medium cucumber<br />
2 crookneck squash<br />
2 zucchini<br />
about 1.5 pounds of popcorn kernels <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwiIv_0dP9i5ssHrq9YuvuQr-73dCiuP-TsyazTX7O05ORD6YYEiNokPwvuUgCkxnpa9B0iBf-A8tOsm-7uzPbCq8tdOVmetoOpGDvk1juvFM5sS9T2x2OrdencK6dJ_Kmb4VNb0KCNVVU/s1600/veggies3.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwiIv_0dP9i5ssHrq9YuvuQr-73dCiuP-TsyazTX7O05ORD6YYEiNokPwvuUgCkxnpa9B0iBf-A8tOsm-7uzPbCq8tdOVmetoOpGDvk1juvFM5sS9T2x2OrdencK6dJ_Kmb4VNb0KCNVVU/s200/veggies3.gif" width="173" /></a>I wondered if my $27 would have stretched farther at the supermarket, and I concluded it probably would have, but considering all this food will likely be twice as good, I wasn't about to fuss. Plus, with the pound of organic chicken I bought and the fresh fish my father-in-law caught for us yesterday, ideas for the coming week's dinners came almost instantly:<br />
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Potatoes au gratin with summer salad<br />
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Panko and herb-crusted chicken with asparagus and sliced tomato<br />
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Puff pastry-wrapped fish fillets with lemon & herb butter and summer salad<br />
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Veggie and (insert whole grain here)-stuffed squash with bruschetta<br />
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BBQ chicken with fresh cole slaw and peas<br />
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I may need to do a little supplementary supermarket shopping, but I'm excited that it won't be too much. Let's hope everything comes out as planned (and that I can remember to take pictures).johnhttp://www.blogger.com/profile/08286579949858022863noreply@blogger.com0tag:blogger.com,1999:blog-1285944133579770095.post-35404960085011434322010-06-03T06:12:00.000-07:002010-06-18T13:45:25.605-07:00Adventures with Rhubarb<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioy-3AITRUho8nxFSLvx_1k7CBBr_NxpuHc-tD6cDJCInLfkrLQVIVe6hnXngLL4q3cHCgG9bf0Pj_XK4VkMiadFU5AzetuUp9Vin1D-34XjWivvU42slYIcgyYmdKgVF-2XhNeA6GxeIz/s1600/rhubarb.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioy-3AITRUho8nxFSLvx_1k7CBBr_NxpuHc-tD6cDJCInLfkrLQVIVe6hnXngLL4q3cHCgG9bf0Pj_XK4VkMiadFU5AzetuUp9Vin1D-34XjWivvU42slYIcgyYmdKgVF-2XhNeA6GxeIz/s200/rhubarb.gif" width="173" /></a>I have had very little experience with rhubarb in my life. In fact, I don't even recall being introduced to it until sometime in my teens, and then it was only in passing. I do recall believing it to be some sort of celery, so that probably didn't help things (I'm not a big celery fan...unless it's prettied up with some peanut butter and raisins).<br />
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Just recently, however, my curiosity was piqued by a recipe I saw in the spring chapters of Barbara Kingsolver's <a href="http://animalvegetablemiracle.com/"><i>Animal, Vegetable, Miracle</i></a> for strawberry rhubarb crisp. So, I allowed my burgeoning inner seasonal eater to take the wheel, and a'rhubarb shopping I went.<br />
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In the three or four minutes of web-surfing that followed, I was surprised to learn that rhubarb, despite my limited exposure, has been used and eaten for the better part of five millenia, and apparently it hasn't changed much in the interim. Though now classified as a fruit by the U.S. government, rhubarb is still decidedly vegetable-esque in appearance, texture, and smell. It has long stiff stalks (properly known as petioles) that very in color from green to spotted pink to red, which is the most common. Its leaves are thick and—just in case you're tempted to nibble—mm-mm-toxic, so watch out.<br />
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Though still wary when I placed my Retail Relay order, I was lucky enough to get my locally-grown rhubarb free of charge (they messed up my order), so I figured it was meant to be. Unfortunately I can't say the same about the strawberries, which ended up coming from the supermarket (I'm sorry, but I just couldn't get it together to make it to the farmer's market on Saturday). Still, they were good and reasonably fresh.<br />
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Putting the crisp together was pretty simple. Sliced berries, chopped rhubarb, and honey on the bottom; flour, brown sugar, oats, and butter on the top. I'll admit, I made the mistake of trying some of the raw rhubarb prior to cooking. Imagine chewing raw potato with the flavor of lemon, lime, and celery. Needless to say, it wasn't pleasant.<br />
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The finished dish, on the other hand, was heavenly. I think the use of honey (which I initially questioned) helped to keep it from being too sweet and really allowed the fruit to come through. I was also really happy with topping—it was <i>just</i> like an oatmeal cookie (which, now that I think about the ingredients involved, makes total sense). <br />
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So anyway, I can now add rhubarb to my list of culinary conquests. As a reward, I think I'll have some leftover crisp.johnhttp://www.blogger.com/profile/08286579949858022863noreply@blogger.com3tag:blogger.com,1999:blog-1285944133579770095.post-86906350172473906032010-05-27T05:55:00.000-07:002010-05-27T05:55:13.428-07:00I Made Cheese!, Part Two: And It's Healthy!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9cAaA7CcTjvb_6pmLZZ5NWgQe9onGJGd_g9iAFyU9TlIRbaoXGt7yeQnsfl3_He7SPnsm16pYQDOxgfaqb86nFg8R01DcN7QLHwu8NRL9HbFycOB0f4ZUdhXyn0qnusFphfYoj-hlhdC0/s1600/cheese1.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9cAaA7CcTjvb_6pmLZZ5NWgQe9onGJGd_g9iAFyU9TlIRbaoXGt7yeQnsfl3_He7SPnsm16pYQDOxgfaqb86nFg8R01DcN7QLHwu8NRL9HbFycOB0f4ZUdhXyn0qnusFphfYoj-hlhdC0/s200/cheese1.gif" width="173" /></a></div>Using the organic grass-fed milk available through <a href="http://www.retailrelay.com/Natural-By-Nature-Organic-Grass-Fed-Whole-Milk-Half-Gallon-P652.aspx">Retail Relay</a> (and in some stores here in Cville), I've made a fair bit of microwave cheese since <a href="http://cvilletogrow.blogspot.com/2010/04/i-made-cheese.html">my first post</a> on the subject a few weeks ago. I've found it's great in enchiladas, lasagna, and on bread instead of butter, but an old friend of mine just posted some interesting info that has nothing to do with taste.<br />
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While I knew that grass-fed cows made better milk than their poor, captive, <a href="http://www.epa.gov/region7/water/cafo/index.htm">CAFO</a> counterparts, I had no idea that by drinking the good stuff (or making cheese with it) would help prevent heart attacks.<br />
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To learn more, <a href="http://wholehealthsource.blogspot.com/2010/05/pastured-dairy-may-prevent-heart.html">click here to check out my friend's blog, Whole Health Source</a>.<br />
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Thanks for the knowledge, Stephan.johnhttp://www.blogger.com/profile/08286579949858022863noreply@blogger.com0tag:blogger.com,1999:blog-1285944133579770095.post-59126541504867360942010-05-24T15:30:00.000-07:002010-06-11T13:42:57.940-07:00Pasta Valente: Vegetable Pasta<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUVtWbF-N0b6pPx2AgZ0LsKz3EudFeIAvuuh3KNX53l86a0sYSPSEfFh9hlCN6dbv-BzZWxCtyaJPUKfpMUYKvLjKObziQQyUsShndyvVJ2xMleDQT957AseSOVRLqFWOWjCmP0EqAD08o/s1600/pasta_valente1.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUVtWbF-N0b6pPx2AgZ0LsKz3EudFeIAvuuh3KNX53l86a0sYSPSEfFh9hlCN6dbv-BzZWxCtyaJPUKfpMUYKvLjKObziQQyUsShndyvVJ2xMleDQT957AseSOVRLqFWOWjCmP0EqAD08o/s200/pasta_valente1.gif" width="173" /></a>This was my second dinner based around <a href="http://www.pastavalente.com/">Pasta Valente's</a> all-natural tri-colored vegetable pasta (I would have reported on the first, had I not forgotten to take pictures). The first, over a week ago, was a play on pasta primavera with zucchini and carrots; this time: goat cheese-stuffed meatballs and organic marinara. <br />
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While head and shoulders better than normal store-bought dried pasta, I have to admit that I couldn't pick up any of the vegetable flavors. The ingredients list identifies the coloring agents as spinach powder, carrot powder, and beet powder, so perhaps they're more for show than anything else. Regardless, the texture of the noodles was fantastic and in my experience has only been bested by freshly made pasta. I'm hoping that the Pasta Valente operation will grow a bit to allow for different sizes and shapes from which to choose (I'm especially partial to farfalle for making summer pasta salads).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMWyarCumVImcW9cttFH8g057pdiidklaeq-S5gxUQlbzXLn-M8ejT_tFLxmBY3pRoOELEjjDb702LzWrC7AV15eKa6cqYn2dBsKDKgROU7Mn3FHFRuWBI9a2cWfZuVseMoAKcA9vWGfVl/s1600/pasta_valente2.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMWyarCumVImcW9cttFH8g057pdiidklaeq-S5gxUQlbzXLn-M8ejT_tFLxmBY3pRoOELEjjDb702LzWrC7AV15eKa6cqYn2dBsKDKgROU7Mn3FHFRuWBI9a2cWfZuVseMoAKcA9vWGfVl/s200/pasta_valente2.gif" width="173" /></a>I suppose my only nit was that the package noted that it contained six servings. In reality (in mine, at least), I'd say it was more like four, maybe five, but definitely not six. Still, a minor quibble.<br />
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Besides patting Pasta Valente on the back, I'd also like to take a self-indulgent moment to pat my own. I made some ridiculously good meatballs. I would post a recipe, but I made them up on the fly. If anyone's really interested, though, I can make up something. While I'm at it, I'll also go ahead and spread some love in the direction of the bottle of <a href="http://www.villabertolli.com/products/1883/olive-oil-basil-garlic.aspx">Bertoli® brand organic olive oil and garlic pasta sauce</a> I bought: that was well worth the $3.50.johnhttp://www.blogger.com/profile/08286579949858022863noreply@blogger.com0tag:blogger.com,1999:blog-1285944133579770095.post-41636110291228424292010-05-17T05:40:00.000-07:002010-05-17T12:24:20.407-07:00The Dos and D'ohs! of Gardening, Part Two: Forget Band-Aids, I Need Beer<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0pSlXElpu9ylgYGNpKdRAjHEYzgLiW44waGEvfW4cBsj8HAtdraRJC34zhJczsFy5PoOjO-JEyIMo1X1yl25B3FBzjLf6tb868T9JuU-9Fit8n8nkdm0Ht-B0b6cZgZodj_8OhJTxmITu/s1600/take_2.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0pSlXElpu9ylgYGNpKdRAjHEYzgLiW44waGEvfW4cBsj8HAtdraRJC34zhJczsFy5PoOjO-JEyIMo1X1yl25B3FBzjLf6tb868T9JuU-9Fit8n8nkdm0Ht-B0b6cZgZodj_8OhJTxmITu/s200/take_2.gif" width="173" /></a>So, with my dad's help, I finally got around to moving my garden to the other side of my backyard. About an hour into digging the 36 square-foot plot, he summed up our efforts pretty effectively: "You know, they used to make prisoners do this kinda stuff."<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi22loHFdlYCnkRklC8thQWIGYf4nspPni_930UfCeEBh27TtRFg1npth9VPa4fgbPFfHRR-il5cHO2XxjFwB92fygMJbaLVT5vwphRPbk_9l5756AT8E8LcF-XzxbwV8iO00yavRP7hG9Q/s1600/eggplant.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi22loHFdlYCnkRklC8thQWIGYf4nspPni_930UfCeEBh27TtRFg1npth9VPa4fgbPFfHRR-il5cHO2XxjFwB92fygMJbaLVT5vwphRPbk_9l5756AT8E8LcF-XzxbwV8iO00yavRP7hG9Q/s200/eggplant.gif" width="173" /></a>I don't doubt it. Essentially, we were doing one of those <a href="http://www.youtube.com/watch?v=A0RpYJMpGyM">easy monte</a> tricks, except with tarps and hundreds of pounds of dirt. I managed to avoid blistering my hands this time, but man did my back hurt later that afternoon. I have to admit, though: for all our aches and efforts, the end product looks pretty good. All-in-all, I planted nine plants: one red tomato, three yellow tomatoes, one basil, one Thai chile, one anaheim chile, one white eggplant, and one orange bell pepper.<br />
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Here's hoping for some goodies by mid-July.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhGpetmPHX7UDNKESpJVfD57oNkzdEzzSFsRkV8Aanqa0cGXN0s3caZHlfQS0KEfhVR17rFEbSHLzl10Ha0ZBS-_PV4_3DDuGGaz9I3uuZxCweDv7IKvqLT1XeJ9OQJ2oaCPcbJ1w38IK2/s1600/thai_chile.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhGpetmPHX7UDNKESpJVfD57oNkzdEzzSFsRkV8Aanqa0cGXN0s3caZHlfQS0KEfhVR17rFEbSHLzl10Ha0ZBS-_PV4_3DDuGGaz9I3uuZxCweDv7IKvqLT1XeJ9OQJ2oaCPcbJ1w38IK2/s200/thai_chile.gif" width="173" /></a><br />
ps- If any of the neighborhood deer are reading this, don't get any ideas. The netting isn't for show.<br />
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pps- For the second time in as many posts: Thanks, Dad.johnhttp://www.blogger.com/profile/08286579949858022863noreply@blogger.com0tag:blogger.com,1999:blog-1285944133579770095.post-72872692833796917102010-05-11T07:35:00.000-07:002010-06-06T08:28:59.294-07:00Dad's Strawberries<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlvVtQdd_iAhAVPOc1QuOqzeEBFpymXYHEsHeDRL5b4wxh9lr4DrKiPhzW5ztih1dMtLu7eKTbV3fZV2uIX_zpRLTTsqjgX9EC5cprnDdEiQVDDezN3ufaj3MOpIieNwovPywqvKw2fg1B/s1600/strawberries.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlvVtQdd_iAhAVPOc1QuOqzeEBFpymXYHEsHeDRL5b4wxh9lr4DrKiPhzW5ztih1dMtLu7eKTbV3fZV2uIX_zpRLTTsqjgX9EC5cprnDdEiQVDDezN3ufaj3MOpIieNwovPywqvKw2fg1B/s200/strawberries.gif" width="173" /></a>Here's just another example of home-grown produce proving itself superior to its commercially-available cousins: My dad dropped by late last week with a bowl full of just-picked strawberries from his front yard. They were grown without chemical sprays and pesticides; just sun, water, and the dirt on which I played as a kid...and they were frickin' good. <br />
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If you'd like to learn more about strawberries, including <a href="http://gardening.about.com/od/fruitsberriesnuts/a/Strawberries.htm">how to grow them</a> and the <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=32">benefits of eating organic and/or home-grown berries</a>, click on the links provided.<br />
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Oh, and thanks Dad. They were awesome.johnhttp://www.blogger.com/profile/08286579949858022863noreply@blogger.com0tag:blogger.com,1999:blog-1285944133579770095.post-13332929220222464272010-05-04T06:43:00.000-07:002010-05-04T19:33:53.663-07:00Wade's Mill: Herb Beer Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijlnGbTXh2tMrQyxa723Cl7EIk5YKUF9VFdj_DG_yp7dZI-y7-7FG7vqcRb4DSEb5EDAlyDzQyg1DHm5yzCxxxcBtOSRVw-OWvp3XCgsoCtFJcGJ5PraXcV8td6JtgoOyMp5mQBkYFHhoJ/s1600/beerbread1.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijlnGbTXh2tMrQyxa723Cl7EIk5YKUF9VFdj_DG_yp7dZI-y7-7FG7vqcRb4DSEb5EDAlyDzQyg1DHm5yzCxxxcBtOSRVw-OWvp3XCgsoCtFJcGJ5PraXcV8td6JtgoOyMp5mQBkYFHhoJ/s200/beerbread1.gif" width="173" /></a>As quick breads go, <a href="http://www.wadesmill.com/">Wade's Mill's</a> herb beer bread is far from the worst I've ever had, but unfortunately it's not anywhere close to the best. I will say, however, that it was probably the easiest to assemble. Besides the one pound bag I bought through <a href="http://www.retailrelay.com/">Retail Relay</a>, this mix required exactly one other ingredient: a bottle of beer.<br />
<a name='more'></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje3qNX_kbRBtJShx3LfS9ihuCCtm_EYg_4aHANHHZyeAtAzTOhzKiIehPbCXBY7msa-lLaFjWF_OXmWVRanHSrD6zLDuZ-jG3bZyfNZv1nSZw6OYy7xtJFu4rO-ArE0FtQfyWVlp89wXS-/s1600/beerbread2.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje3qNX_kbRBtJShx3LfS9ihuCCtm_EYg_4aHANHHZyeAtAzTOhzKiIehPbCXBY7msa-lLaFjWF_OXmWVRanHSrD6zLDuZ-jG3bZyfNZv1nSZw6OYy7xtJFu4rO-ArE0FtQfyWVlp89wXS-/s200/beerbread2.gif" width="173" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKIK1xxFvYS9beBpU7ehNSaPoJucLqIajSL4RSZDbiGVSN-1SsOdyDreWOl_1kBl6cUAY6NGEmgcW1dGzHUPUmD3UzhF4K9wTEy0xhd685U_uZ9nD-KBKjmSffNGepWF9j2H6i5RRcr1O6/s1600/beerbread3.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKIK1xxFvYS9beBpU7ehNSaPoJucLqIajSL4RSZDbiGVSN-1SsOdyDreWOl_1kBl6cUAY6NGEmgcW1dGzHUPUmD3UzhF4K9wTEy0xhd685U_uZ9nD-KBKjmSffNGepWF9j2H6i5RRcr1O6/s200/beerbread3.gif" width="173" /></a>Made with <a href="http://www.starrhill.com/beer/love">Starr Hill's Love</a> and a drizzle of olive oil on top, the finished product came out a bit chewier than I expected, and on its own I wasn't crazy about it. After a pat or two of butter, however, it was pretty good. I'm still debating whether or not it was worth a bottle of Love, though. One the one hand, local wheat and local beer equals local bread, so yay local. On the other, I like to drink my good beer, not eat it (though I did taste many of the Love's flavors in the bread, which was kinda cool).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8uKXb2Ev1KfmPa_ELhhn9fwGE1NwLpeI287_L5gOREQKzHBwGwmwgttfOamUWOqpjFc1zl4ZhNv3XYv6p05u9J8kAw_LFvFucYZNuxojJIVc7na3bGZXELKUJGsQTvgP41l7jUIqM0x92/s1600/beerbread4.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8uKXb2Ev1KfmPa_ELhhn9fwGE1NwLpeI287_L5gOREQKzHBwGwmwgttfOamUWOqpjFc1zl4ZhNv3XYv6p05u9J8kAw_LFvFucYZNuxojJIVc7na3bGZXELKUJGsQTvgP41l7jUIqM0x92/s200/beerbread4.gif" width="173" /></a></div>I don't know. I think I'll try it again with another beer I'm not quite as fond of and see what happens. For less than $4 for all the ingredients combined, I can afford to play with it a bit.<br />
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Next evening update: This stuff, once thickly sliced and toasted after 24 hours in the fridge, was way better today. Butter still made all the difference, but the added texture from toasting in a 400 degree oven really improved the taste and texture.johnhttp://www.blogger.com/profile/08286579949858022863noreply@blogger.com0tag:blogger.com,1999:blog-1285944133579770095.post-39818783920874099672010-05-03T05:47:00.000-07:002010-05-10T09:54:41.753-07:00The Dos and D'ohs! of Gardening, Part One: %#@$!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQwaFjhrtQlOCqsuPHzYEbgssc-t4ZE5YNA74CiUl63gXaryjgS3gh7dShWLAbrya8YjTWtEYfwzWrqcj1PrdYWNrNhpKpaCHvYh96kuQv84vCaSJI5p15RQme_biCxDsxtXhnwNJGo_BZ/s1600/garden_oops.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQwaFjhrtQlOCqsuPHzYEbgssc-t4ZE5YNA74CiUl63gXaryjgS3gh7dShWLAbrya8YjTWtEYfwzWrqcj1PrdYWNrNhpKpaCHvYh96kuQv84vCaSJI5p15RQme_biCxDsxtXhnwNJGo_BZ/s200/garden_oops.gif" width="173" /></a>So I finally built my summer vegetable garden. A raised bed in my backyard using posts from my old fence, compost I've been making since the fall, and some organic soil from Lowe's. Thirty-six square feet of sweat, blisters, and potential.<br />
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It's just a shame I didn't consider the big trees all around it.<br />
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Saturday was the first full day I was able to observe it. It was a gorgeous day, and like a kid waiting for Santa I checked on my creation every hour to see how the sun would hit it. Shadows at 9:00am. Shadows at 10:00am. Shadows still at 11:00am. Finally, at noon, I gazed down at the shadows that still covered my garden entirely, accepted that I'd have to move it to a sunnier spot across the yard, and exclaimed a four-letter word a little bit louder than my neighbors probably appreciated.<br />
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Looks like I'm gonna need some more band-aids.johnhttp://www.blogger.com/profile/08286579949858022863noreply@blogger.com0tag:blogger.com,1999:blog-1285944133579770095.post-33091518746824762722010-04-30T13:13:00.000-07:002010-06-18T11:27:18.643-07:00Babes in the Wood: Ground Pork<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeM68uXKZZaM-2BdZhaZnI92MQoXT0drLMQjtuDK9X3vIzHL5zhG76QR1dUQ73Hc5qxybFlS8rcrzvwgeU4FBSQre-9pYwlV28bHfLaOc3Kjvbg6vgi3AS7M07M0YLiYVfQn_VIFhifHye/s1600/pork1.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeM68uXKZZaM-2BdZhaZnI92MQoXT0drLMQjtuDK9X3vIzHL5zhG76QR1dUQ73Hc5qxybFlS8rcrzvwgeU4FBSQre-9pYwlV28bHfLaOc3Kjvbg6vgi3AS7M07M0YLiYVfQn_VIFhifHye/s200/pork1.gif" width="173" /></a></div>Mmmm....pork. My favorite protein. Thanks to <a href="http://www.forestfed.com/">Babes in the Wood</a> and <a href="http://retailrelay.com/">Retail Relay</a>, I got myself a good pound of the stuff just to make <a href="http://appetiteforchina.com/recipes/minced-pork-shiitake-soba-noodles">this recipe</a>. I wish I could say that the scallions and the mushrooms were local and organic too, but I can't. Maybe next time. The soba noodles, however, <i>were</i> organic. But enough of that...was it any good?<br />
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I'm happy to say that it was. The ground pork was a bit fattier than I anticipated. Though I'm not about to complain about pork fat, it did require a little draining during the browning process. Other than that, it was great. The recipe came together quickly and easily, and I got to cook with sake, which I'd never done before. (Nor had I ever cooked anything while <i>drinking</i> sake, which turned out to be more fun than just cooking with it.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT7hymhuwRmLCBNchpy0UdkkurGDT4EdxG6J7cyan5V4CGyweUr_CPXkq8isMCtyCleV6xYDI4lgGaD9pq-Xxjqtwrm61D2wRyw5EA6yPwwaKudhx0h0unAjkyzdJ24JZoCVi9_itAgUhP/s1600/pork3.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT7hymhuwRmLCBNchpy0UdkkurGDT4EdxG6J7cyan5V4CGyweUr_CPXkq8isMCtyCleV6xYDI4lgGaD9pq-Xxjqtwrm61D2wRyw5EA6yPwwaKudhx0h0unAjkyzdJ24JZoCVi9_itAgUhP/s200/pork3.gif" width="173" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4smrGXzAzIkz_JKmcI9YxbgvVK_lt7shx-Cyrw1jmTTmMFhqs3kVItnElpsVJS5r_Pm_CjHp63kAwnESPuxSOX7CM9Fmntp0pNOCxoX_Vdhi8cavXpEWoZxBWb9B5A3zN3HwRVy3RKm0w/s1600/pork2.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4smrGXzAzIkz_JKmcI9YxbgvVK_lt7shx-Cyrw1jmTTmMFhqs3kVItnElpsVJS5r_Pm_CjHp63kAwnESPuxSOX7CM9Fmntp0pNOCxoX_Vdhi8cavXpEWoZxBWb9B5A3zN3HwRVy3RKm0w/s200/pork2.gif" width="173" /></a><br />
Of course I can't blindly follow a recipe without adding my own touches, so I added a little sesame oil and a tablespoon or so of sesame seeds towards the end of the cooking process. Both good additions, but the next time I make this dish I'm adding heat. Perhaps a Thai chili or two tossed in while the pork is browning would do the trick. A little sriracha sauce might work, too. Either way, it needed a kick. (That reminds me, I need to buy a chili pepper plant for the garden. You should too!)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWH5YOoVmR1DQYIUMUVTOiLH9gYxa8W_DVrVd_PGj6GqCiL0vIpJTonRvh_mKIb0ocrrCX36zbSMUtmXiuVTCHgdJ0RJ95rOMUq0sDrom81tGHtnTNmVtRkysqiYUonp_1V-Q6dTfEsWLe/s1600/pork4.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWH5YOoVmR1DQYIUMUVTOiLH9gYxa8W_DVrVd_PGj6GqCiL0vIpJTonRvh_mKIb0ocrrCX36zbSMUtmXiuVTCHgdJ0RJ95rOMUq0sDrom81tGHtnTNmVtRkysqiYUonp_1V-Q6dTfEsWLe/s200/pork4.gif" width="173" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpQpvb756mRoHMPfgBc6-wFRnPWjWtENzrfzK_f1VgZMEzd-VkGhVRhLhIGGf6zYZQZE7dpyN-OGnwIOC_24CfAXNddylBDD8phHpD4UBexRX30pKvZsofr6m74-kGn2N3BURwwMvNpVsF/s1600/pork5.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpQpvb756mRoHMPfgBc6-wFRnPWjWtENzrfzK_f1VgZMEzd-VkGhVRhLhIGGf6zYZQZE7dpyN-OGnwIOC_24CfAXNddylBDD8phHpD4UBexRX30pKvZsofr6m74-kGn2N3BURwwMvNpVsF/s200/pork5.gif" width="173" /></a>All in all, though, I was pretty happy. I've got a ways to go before my meals are completely made from local ingredients, but I think I'm off to a good start. In this case, the pork was great, the recipe was good, and I got sake <i>and</i> beer (Starr Hill's Lucy) with my dinner: a definite success in my book.johnhttp://www.blogger.com/profile/08286579949858022863noreply@blogger.com0tag:blogger.com,1999:blog-1285944133579770095.post-33682517364987262892010-04-26T07:05:00.000-07:002010-04-30T13:33:19.883-07:00I Made Cheese!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPuHE7bb1SGEXrIKQysV0W1-ip_oVTaB65a_nE3r78LFSyiBXkBokktYFA9HFwOvllnj_Hi-HUpAQlLn6i7QVPt5MHOouMMwwpRXY0essUgQ4bgNmub0jZlihD4x3AIrt7d6w2j00Tv1-J/s1600/cheese1.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPuHE7bb1SGEXrIKQysV0W1-ip_oVTaB65a_nE3r78LFSyiBXkBokktYFA9HFwOvllnj_Hi-HUpAQlLn6i7QVPt5MHOouMMwwpRXY0essUgQ4bgNmub0jZlihD4x3AIrt7d6w2j00Tv1-J/s200/cheese1.gif" width="173" /></a>Boiling water aside, it's quite simply the simplest thing I've ever made. Soft, creamy, and wonderful, all it took was two cups of milk, two tablespoons of distilled vinegar, a little salt, and four(ish) minutes in the microwave.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie1GIiRAxicsq9qtQSAE1c0Xm_L5BhPEhNraR971c_rovziuWJzcAstMe6vJV644fWTCWdVM8ObOrh_QPmKFQZEJNp3QVsvvtoJdJaD16_4jInHUMZh9WoPV-iHtsR85VhsdeaeCMcT9T4/s1600/cheese2.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie1GIiRAxicsq9qtQSAE1c0Xm_L5BhPEhNraR971c_rovziuWJzcAstMe6vJV644fWTCWdVM8ObOrh_QPmKFQZEJNp3QVsvvtoJdJaD16_4jInHUMZh9WoPV-iHtsR85VhsdeaeCMcT9T4/s1600/cheese2.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div><a name='more'></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie1GIiRAxicsq9qtQSAE1c0Xm_L5BhPEhNraR971c_rovziuWJzcAstMe6vJV644fWTCWdVM8ObOrh_QPmKFQZEJNp3QVsvvtoJdJaD16_4jInHUMZh9WoPV-iHtsR85VhsdeaeCMcT9T4/s1600/cheese2.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie1GIiRAxicsq9qtQSAE1c0Xm_L5BhPEhNraR971c_rovziuWJzcAstMe6vJV644fWTCWdVM8ObOrh_QPmKFQZEJNp3QVsvvtoJdJaD16_4jInHUMZh9WoPV-iHtsR85VhsdeaeCMcT9T4/s200/cheese2.gif" width="173" /></a><br />
What? You've never had microwave-fresh cheese? Frickin' weird as it might sound, I promise it's good. In fact, using <a href="http://www.seriouseats.com/2010/02/how-to-make-fresh-ricotta-fast-easy-homemade-cheese-the-food-lab.html">this idiot-proof method</a> from Serious Eats, I can't recall making anything as satisfying with as little effort as this took. I rolled mine with fresh parsley then garnished with a little olive oil and sea salt, but I would imagine the flavor options are just about endless.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF4D-IxuB1-cZ8zhjnVUOIheBgEB9_GEt5a0wQVkVPh6jlCI-mx5o9nhm368R1KIsi0ydvhCw1pl7Z4ABKS9qioiHu6bJpUOMThJk0eT_GbXKEdIHhJkV49o3q9DWrD4jPKdQgWSeySnTR/s1600/cheese3.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF4D-IxuB1-cZ8zhjnVUOIheBgEB9_GEt5a0wQVkVPh6jlCI-mx5o9nhm368R1KIsi0ydvhCw1pl7Z4ABKS9qioiHu6bJpUOMThJk0eT_GbXKEdIHhJkV49o3q9DWrD4jPKdQgWSeySnTR/s200/cheese3.gif" width="173" /></a><br />
I shared my first batch with some friends this past Friday (to rave reviews, I'm proud to say), but I'm saving my second and third batches for a white pizza I'm making later this week. My hope is that it will get nice and gooey/soft in the oven, but I guess I'll just have to wait and see.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEHX1yK64RGboPTeUbSktU_tKBVUYkTcJRobPkad7FEt9c_2hiNm445FMeoHL2BIaPy6DDKArW2ndpb9a5S2DHcc3B7QzTvlC0VUr82pUG_9Y2fN43sJ_kfsIP2r_oq1ysp3r7iXW0ZQor/s1600/cheese4.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEHX1yK64RGboPTeUbSktU_tKBVUYkTcJRobPkad7FEt9c_2hiNm445FMeoHL2BIaPy6DDKArW2ndpb9a5S2DHcc3B7QzTvlC0VUr82pUG_9Y2fN43sJ_kfsIP2r_oq1ysp3r7iXW0ZQor/s200/cheese4.gif" width="173" /></a>I'm not sure if I'll tackle more complicated cheeses like mozzarella or cheddar (they take considerably more effort), but I'm pretty proud that I now make cheese from scratch. And the fact that its flavor is miles beyond store-bought is icing on the (cheese)cake.<br />
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ps- Holy crap! I totally meant that as a cheesy pun (haha, I did it again), but I bet I <i>could</i> make cheesecake with this stuff. Now I just need a graham cracker recipe.<br />
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pps- <a href="http://www.seriouseats.com/recipes/2010/04/bread-baking-peanut-butter-graham-crackers-recipes.html#continued">nice!</a>johnhttp://www.blogger.com/profile/08286579949858022863noreply@blogger.com4tag:blogger.com,1999:blog-1285944133579770095.post-26856436101929212652010-04-22T09:55:00.000-07:002010-04-30T13:33:37.030-07:00Wolf Creek Farm: Stew Beef<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbwc6lKA33I-FcwPu8ZR7YxmdkOyJWnUMT7xF8ZL4jXCN_2shsPBBHJx4FZavf6YlNThxtAkmOo7lZT-FiBEcWr7z_dDnAq2yR_Udq9xSElnXCVzfnmO0Msgva0cyPR4WpelexJ396uHal/s1600/wolf_creek_stew_beef.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbwc6lKA33I-FcwPu8ZR7YxmdkOyJWnUMT7xF8ZL4jXCN_2shsPBBHJx4FZavf6YlNThxtAkmOo7lZT-FiBEcWr7z_dDnAq2yR_Udq9xSElnXCVzfnmO0Msgva0cyPR4WpelexJ396uHal/s200/wolf_creek_stew_beef.gif" width="173" /></a>My journey towards <a href="http://www.wolfcreek-farm.com/">Wolf Creek Farm's</a> stew beef tacos started many months, a few steps, and one important realization ago...<br />
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Sometime this past winter I was standing in front of my stovetop preparing ground turkey tacos, a household favorite. (I liked ground turkey because of the lower fat content, and my wife liked turkey because "supermarket* beef is just gross.") Anyway, we were accustomed to buying an Old El Paso taco dinner kit and flavoring our ground turkey with the "seasoning mix" that came inside. Of course, I knew all along that I had spices in my cabinet, but that little packet was so easy to use. I didn't have to think about it. Just dump and stir. That one evening, however, as I ripped open the packet and looked down at its orange-tinged contents, a question popped into my head: "What the hell <i>is</i> this stuff?"<br />
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(As it turned out, that stuff, according to <a href="http://www.dietfacts.com/html/nutrition-facts/old-el-paso-taco-seasoni52778.htm">DietFacts.com</a>, was a wonderful blend of maltodextrin, salt, chili pepper, onion powder, unidentified spices, MSG, corn starch, yellow corn flour, partially hydrogenated soybean oil, silicon dioxide, natural flavor, and ethoxyquin. Mmmmm. Maybe I'll touch on the awfulness of some of these ingredients in a later post, but for now, back to the story.) <br />
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Instead of pausing to think about it, I will shamefully admit that my answer to my question was, sadly, "I'll worry about it later." Yep, I ate it. And you know what? It really wasn't bad...but I knew I could do better if I tried, and it wasn't long before I realized that I <i>should</i> do better.<br />
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Fast-forward to Superbowl weekend. Our friends hosted a small potluck dinner/viewing party at their place. After discussing our contribution options the night before, my wife and I settled on tacos, but I was put off by the thought of more chemical-laced seasoning mixes. Then, an idea struck: "What if we got stew meat and slow cooked it in a crock pot with a bunch of other stuff like garlic, chipotle peppers, real spices, maybe even a little orange? We could tear the pieces up with forks like they do with pork barbecue and make tacos with it. I bet that would be good."<br />
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Despite the fact that I was pressed for time and had to settle for supermarket beef, it <i>was</i> good. Finished off with cilantro, avocado slices, and a squirt of lime, those tacos were not only a hit at the party, but they tasted better than anything I'd ever seasoned with a packet. Still, even then I didn't want to buy any more supermarket beef than I had to. Perhaps my new taco recipe wouldn't replace the old one after all?<br />
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Fast-forward again to last week. I was filling my cart on <a href="http://www.retailrelay.com/">Retail Relay</a> (best site ever, btw), and I saw a pound of stew beef from Wolf Creek Farm. I hadn't made the stew meat tacos since the Superbowl, but in seeing a super-convenient, local alternative to supermarket beef, I rejoiced. I picked up my RR order the following day and earlier this week I finally made my tacos.<br />
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They were even better than my rose-tinted memories. Tender, full of flavor, juicy, and rich. And the kicker? Not only was I avoiding the artificial packet seasonings and the growth hormones, antibiotics, and chemical preservatives of the "gross" supermarket beef, I was supporting a guy who lived about an hour away and who produced my beef in a sustainable, natural, ecologically-friendly way. What's not to feel good about?<br />
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<span style="font-size: x-small;">* I exempt Whole Foods from the term "supermarket" because a) they're not the typical supermarket, and b) the Cville Whole Foods is clear across the world from my house so I don't go there very often. </span>johnhttp://www.blogger.com/profile/08286579949858022863noreply@blogger.com3tag:blogger.com,1999:blog-1285944133579770095.post-80130654967778930172010-04-22T08:51:00.000-07:002010-04-22T13:10:22.017-07:00ISO Better FoodAs a home cook of several years, I take pride in the fact that I know how to prepare a wide variety of healthy, flavorful meals, and until recently I thought I had everything pretty much figured out. In the past few months, however, I've begun to understand the importance of organically- and locally-produced whole foods, as well as the negative aspects of many of the "healthy" foods I was buying at my local supermarket. By creating this blog, I'm hopeful that I can inspire myself, and maybe a few others, to take a good look at what we eat and discover new ways to take advantage of the wealth of healthier, local food that surrounds us.<br />
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Let's see what I can find.johnhttp://www.blogger.com/profile/08286579949858022863noreply@blogger.com1