Wednesday, December 16, 2009

Larabee LoRee


This is from my Tia Suzanna about my mom....how it all began, my roots....


Larabee LoRee

Her hair was shiny and dark in a braid as thick as your wrist.
It was long and straight, cool and heavy, soft as silk.

She kept her clothes in a cardboard box and wore them wrinkled
although so many of them were antique treasures with handmade lace.

She wore old jeans that were way too big and tied them up at the waist,
Birkenstock sandals with dirty white socks were always on her feet

She canned 50 quarts of sauerkraut even though nobody would eat it.
Pickled beets, green beans, tomatoes and dill pickles filled the shelves by the end of summer.

The house was old and held together with thick white paint.
The rough wood floor was slanted, the cracks packed with dirt.

There were National Geographic magazines to read, no music or TV.
The kitchen was warm and smelled like soup and homemade bread.

She grew beds of pansies, dark purple and bright yellow outside the front door and trimmed the grass with an old pair of scissors on her hands and knees.

Morning glory vines covered the wall on the sunny side of the house.
A curtain of vines, leaves and flowers covered the kitchen window.

When her little girls got something new from Grandma she'd let them drink grape juice without a bib, dark stains spoiled every pretty dress.

Blackberry picking along the narrow road all summer long, eating one for every one that got into the dented silver strainer. They somehow always got enough to make two pies.


She'd take them on walks in the rain down to where the creek met the river
to watch huge redwood logs float by, the railroad bridge high overhead.

LoRee had laughing eyes, the darkest brown and framed with thick lashes.
She sang and clowned around and knew something about everything.

Don't bother to argue with LoRee, she knew what was better, butter or margarine. A down-home hippie guru, she was only 21.


Saturday, November 21, 2009

Potato-Leek Gratin

Potato-Leek Gratin

4 cups 2% reduced-fat milk
2 cups thinly sliced leek (about 2 large)
1 tsp salt
1/4 tsp freshly ground black pepper
3 pounds yukon gold potato, peeled and cut into 1/4 inch thick slices
2 thyme sprigs
1 bay leaf
1 garlic clove, minced
Cooking spray
1 cup shredded Gruyere cheese

Preheat oven to 375

Place milk, leek, salt, pepper, potato, thyme, bay leaf, and garlic in a Dutch oven, bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender. Discard thyme and bay leaf.

Spoon half of the potato mixure into a 13x9 inch baking dish coated with cooking spray. Sprinkle with 1/2 cup cheese. Top with remaining potato mixture and remaining 1/2 cup cheese. Bake at 375 for 1 hour or until golden brown. Let stand for 10 mintues before serving.

Bourbon Pumpkin Cheesecake


Bourbon Pumpkin Cheesecake

Ingredients

Crust:
1 1/2 cups crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted

Filling:
1 1/2 cups pumpkin
3 large eggs
1/2 cup packed light brown sugar
2 tbsp heavy vanilla
1 tsp vanilla
1 tbsp bourbon liqueur or bourbon (optional)
1/2 cup granulated sugar
1 tbsp cornstarch
1 1/2 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground ginger
1/2 tsp salt
3 (8-ounce) packages cream cheese, at room temperature

For topping:
2 cups sour cream (I would cut this in half, it was too thick)
2tbsp granulated sugar
1 tbsp bourbon liqueur or bourbon (optional)

Make Crust:
Invert bottom of a 9-inch springform pan (to create flat bottom, which will make it easier to remove cake from pan) then lock on side and butter pan.
Stir together crumbs, pecans, sugar and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch side of pan, then chill crust, 1 hour.

Make Filling and Bake Cheesecake:
Put oven rack in middle position and Preheat oven to 350.

Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur in a bowl until combined.

Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in a large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.

Pour filling into crust, smmoth top, then put springform pan in a shallow baking pan (in case springform leaks) Bake until center is just set 50 to 60 mintues. Transfer to rack and cook 5 minutes (leave oven on)

Make Topping:
Whisk together sour cream, sugar, and liqueur in a bowl, then spread on top of cheesecake and bake 5 minutes.

Cool Cheesecake completely in pan on rack, about 3 hours.

Chill, covered, until cold at least 4 hours. Remove side of pan and bring to room temperature before serving.

Wednesday, October 28, 2009

My Market


I guess I owe a big "Thank you" to my parents for instilling in me this love of nature and farming, and an appreciation for things that are much larger than I am. It is funny to think back about how much I hated piling into the White Whale early in the mornings to go to the markets, and now to be able to appreciate all of that is such a gift. It is a huge part of me, it is the part of my childhood that I remember with happiness and a sense of pride. Proud that I am a farmer's daughter. Proud that I know what a real tomato tastes like, that I know what it feels like to run through the corn fields and be covered in dirt and play in mud. Remembering fingers stained green from the leaves of tomato plants, fingers stained black with the juice from berries. Dirt caked bare feet, and sunburned shoulders from long summer days running around the farm.

That is why I love farmers markets. The second that I walk into a market and smell the fresh scent of vegetables and herbs that have been harvested that morning, I feel at home. Whenever life would get too hard and crazy for me when I lived in Portland, I would run out to Sauvie Island and go find a quiet spot on the community farm out there. When I was pregnant with my son Lucas, my mom and I would walk down to the market in Ventura every Saturday morning. No matter what happened during the week, it was those few hours that could bring us together. We would shop around the market, inspirations flowing for our next few meals. Cilantro fresh and ready for a pan of enchiladas or a bowl of salsa. Frozen bottles of strawberry juice that would turn into a juicy slushy on the way home. Oranges sweetened by the Southern California sun ready to be squeezed into a glass for breakfast. We would laugh, chat with vendors, eat together, listen to music and share a happy moment away from the worries of our day to day life.
My hope is that this year my market had that feel, the love of food and farming and a sense of home for all who come.
I hope that it became an evening adventure for those who came down to the market. I hope that people were able to step into another world for a while, to experience new tastes and smells, to learn about food and farming, to escape their daily troubles and enjoy some good food, be entertained and to make new friends.

Yesterday was the last day of the market for this season. I don't know what the market was for others, but for me it was the greatest experience of my life! I have never fallen in love so many times. I am in love with the creamy blue cheeses of Willapa Creamery, the insanely addicting peanut butter sandwich cookies from Upper Crust, the juicy and sticky peaches from Tiny's, the fresh eggs from Oak Ridge, Cottage Gardens and Toboton Creek. I am in love with the tartness of the early pickings from the raspberry bush, I am in love with how their sweetness increases with the summer heat. I am in love with the smoky salmon from Rolf's, the best beef from the mini cattle of Happy Mountain Farms, the hand picked fancy salad mixes from Vittles de Vine. I am in love with the sweet corn sold out of the back of Ron Duris' 1950's Ford truck.


I am in love with the quirky nature and the individuality of each of the vendors that attended my market this year. I could go on for days about each vendor and what made them special and how many wonderful items they brought to the market each day, I wish I could share it all but I would end up with a book and not a blog. Ha!


Being a Market Manager this year has transformed me. It has challenged me to become a better person, to understand the importance of community and building relationships. It has taught me the value of working well and not so well with others, to not take everything so personally, to think a bit more before I speak (still working on that one) and to see the value of each person's contributions in creating a community farmers market. Managing a market this year has given me one of the greatest gifts of all, to be able to tap into and explore what I truly love in each day's work. I hope that I get to keep learning and growing with this market.


I am so very thankful for all who were there by my side helping me throughout the last few months. I feel like I have a new family, I have been embraced by so many wonderful people. I had many great moments with my new family and I was super happy yesterday to receive all of the wonderful hugs from so many people. It is my new friendships that make me feel that this was a successful year. This life is a gift.




Michelle Obama - Supporting Farmers Markets

September 17, 2009, 6:26 pm — Updated: 1:02 am -->
At a New Farmer’s Market, First Lady Picks Up Eggs, Chocolate Milk and Vegetables
By Rachel L. Swarns

Undeterred by a steady drizzle and cheered on by hundreds of (hungry?) onlookers, First Lady Michelle Obama celebrated the opening of a new farmers market near the White House on Thursday.
It was part of her ongoing effort to encourage Americans to eat healthier, fresher foods. So she urged the public to peruse the fresh fruit, vegetables, cheeses, locally-raised meats and baked goods being sold by local farmers on Vermont Avenue Northwest between H and I Streets.
“In this society today, sometimes it’s hard to make regular meals, healthy meals a part of everyone’s existence,’’ Mrs. Obama said. “This is one of the reasons why I’m so supportive of farmers’ markets.
“For those of us who are battling the time crunch and those for us whom access to fresh food is an issue in our neighborhoods, farmers’ markets are a really important, valuable resource that we have to support,’’ she said.
Mrs. Obama said that her experiences raising two daughters had inspired her to focus on the issue.
Manuel Balce Ceneta/Associated Press “Farmers’ markets are a really important, valuable resource that we have to support,’’ Mrs. Obama said.
“I’ve learned that when my family eats fresh food, healthy food, that it really affects how we feel, how we get through the day, and that’s whether we’re trying to get through math homework or whether there’s a Cabinet meeting or whether we’re just walking the dog,’’ Mrs. Obama said.
The market will be open on Thursdays from Sept. 17 through Oct. 29. Farmer’s market executives said that White House garden goodies will not be on sale.
But not to worry — Mrs. Obama made a point of giving the new venture her personal stamp of approval.
After giving her remarks, the first lady grabbed a straw basket and did some shopping, picking up some black kale, eggs, cherry tomatoes, mixed hot pepper, pears, fingerling potatoes, cheese and chocolate milk to bring back to the White House.
Maybe some kale on your dinner plate tonight, Mr. President?

Monday, October 19, 2009

Early Fall Food


Driving home from Portland today, I was thinking that quite possibly the reason that the leaves turn brilliant shades of yellows, orange and firey reds is to balance out the gray skies. To give us a little burst of color before we have to endure the darkness of winter. It's like a tease, the earth saying "look how beautiful I am" and then fading away to the baren, naked branches of the bitter winter cold, dark gloom. I am sure there are beautiful things about winter but the novelty wears quickly as the bitter, wet cold lingers in your bones for months. In order to counteract the bitterness we eat warm, comforting foods, sweeten our homes with baked treats that fill the air with spicy goodness. We have holidays centered around great meals that bring others into our homes to warm our hearts. Butternut squash is one of those warm and comforting flavors that we all love. Wether it is whipped up into a creamy soup, diced up and baked with sugar and cinnamon or stuffed with all kinds of tasty treats....


This recipe comes from one of my favorite past-times, laying in bed with a cookbook and a cup of tea. I was gazing upon one of Jamie Oliver's (The Naked Chef) cookbooks.....nice...the other night when I found this recipe.

I, of course, twisted it a bit due to availability of what was in the fridge and cupboard at the time. Here is the original recipe:


Hamilton Squash


Serves 4


1 small handful of dried porcini mushrooms

1 butternut squash, halved and seeds removed

olive oil

1 red onion finely chopped

1 clove of garlic finely chopped

1 teaspoon coriander seeds, pounded

a pinch or two of dried chili, to taste

2 sprigs of fresh rosemary, leaved picked and finely chopped

5 sun-dried tomatoes, chopped

sea salt and fresh ground pepper

3 1/2 oz basmati rice

1/2 handful of pine nuts, lighly roasted


First of all, soak your porcini for 5 minutes in 1/2 cup of boiling water. Preheat the oven to 450. Using a teaspoon, score and scoop out some extra flesh from the length of the squash (this is a pain, so I just used a pairing knife to cut out the squash and then scraped out the rest with a spoon). Finely chop this flesh with the squash seeds and add to a frying pan with 4 glugs of olive oil, the onion, garlic, coriander seeds, chili, rosemary and sun-dried tomatoes. Fry for 4 minutes until softened. Add the porcini and half their soaking water. Cook for a further 2 minutes before seasoning. Stir in your rice and pine nuts, pack the mixture tightly into the two halves of the squash and then press them together. Rub the skin of the squash with a little olive oil, wrap in foil and bake in the oven for about 1 hour 15 minutes.


After re-writing this recipe, I noticed that I changed alot and left out alot of the ingredients. I used pre-cooked rice, the recipe said you didn't need to pre-cook, but I didn't want to risk chewy rice, and ruining the whole dish. I didn't have porcini, so I used button mushrooms, didn't have sun-dried tomatoes, pine nuts, coriander and left out the chili. I didn't chop up the squash seeds either, I guess I forgot that step. I think if I made the recipe again I would use a wild rice mixture and use the sun-dried tomatoes and pine nuts. The rosemary was the key ingredient in creating a really well balanced flavor with the butternut squash. If chantrelles are available, I would definitely use them, that would just make this recipe top notch! This was a delicious recipe and would love to include it in a meal with a roasted pork loin. If you are going vegetarian just toss up a green salad and serve it up.





Friday, October 9, 2009

A Day of Farm Touring




When I was a kid, we lived in a greenhouse on the farm. It had walls made of thick plastic, a wooden plank floor and an outside kitchen. We had an outside shower that looked out into the flower garden, our kitchen sink and fridge were outside on the porch and our beds were on the floor of the greenhouse. When it got too hot I would set up my tent out in the currant patch and that would be my bedroom. The floor of the greenhouse was cut out in the middle for my dad's cactus garden, and he had a few loose planks for doing his banking...he didn't trust banks and would bury his money in a giant glass jar under the wooden planks of the greenhouse. We used to grill in the fire pit that was in the flower garden behind the greenhouse. We didn't have a TV, or video games. My sister and I would listen to the radio, sometimes they would play movies on the radio, I remember listening to Alice in Wonderland on the radio while laying on the floor of the greenhouse. We didn't have a real house because the farm was on flood plain and it would just wash away or fill up with mud in the winter time. To get to the farm from any sort of town or highway you would have to drive twenty miles or so up the curviest and turniest, barfiest road ever. I swear I barfed everytime we had to drive up or down that road! In the summer time when the river would lower, someone would bulldoze a road and bring in the bridge. Not really so much of a bridge, it was really just a couple of logs with a few giant planks nailed and tied to them. Super sketchy.....


To see through the eyes of another is a sight to behold. Last weekend was awesome! I went farm touring with my farmer friend Ann. We toured 4 farms and 1 winery on the Key Peninsula. We met up in Gig Harbor and had breakfast while pondering over the map to decide which farms we should visit. We decided to just start with the closest farm and see where we ended up from there. I love plans like that, just get in the car and see where the road takes you.


Bea's Flowers was the first stop. Bea's Flowers is a small family farm on the Peninsula. They have a little farm stand off of to the side of the road. When we got there I bee-lined it for the animals. I loved the baby goats! They were the cutest thing ever! They had a pony that kids were dragging around the farm and bunnies, chickens, ducks and more. Grandpa had an old apple press and was making fresh pressed apple cider. Behind the farm stand was an open air art studio, a sweet little lady was painting pictures of the farm, her paintings were placed all around the farm stand. At the farm stand they were selling potatoes, banana squash, butternut squash, pumpkins, peppers and other fall vegetables. As I was browsing around the stand, a woman came down from the hills with a fresh bucket of chantrelle mushrooms. They were bright orange, moist and covered in pine needles. And they were selling them for only $5 a pound. What a screaming deal! You can't find chantrelles that are more fresh or for a better price anywhere other than going out and picking them yourself. I picked up some delicata squash, chantrelles and a butternut squash to take home for dinner.



Our next stop was Calico Cat Farm, another small family farm, actually all of the farms we went to were small family farms. What I mean by small family farm is, a family, husband, wife and kids being the only people who are doing the farming. If they are lucky they may be able to hire and hand or two to work for them, but these are just small family units that are doing all of the work themselves. Most of them farm and have other jobs during the off season to support the family and farm. They make enough money at farmers markets to support the farm but usually report a loss at the end of the year. It is hard work, with no breaks. And you can see the pride and the joy in their faces as they show you their farms and the fruits of their labor.


Calico Cat Farm had one of my favorite greenhouses and wins the best t-shirt award (see pic). Their propagation greenhouse was made of old glass windows and was brightly painted. It was so cute, I could have lived in it! They had a couple of baby cows, some turkeys, chickens and a giant baby saint Bernard. There was a portable chicken coop and a couple of greenhouses. Their greenhouse that they used for hydroponic growing had been destroyed by the snow last winter. When it was in operation they were able to grow all winter long! They could grow salad greens and other vegetables you only dream about eating fresh during the winter. I bought some fresh eggs (they still had feathers and poop on them) and some baby red potatoes to take home. The eggs were delicately colored in light greens and soft browns and came in all sizes. I have fried them up for breakfast almost every morning this week. They have a nice gentle flavor and taste so good I don't bother eating anything with them except a piece of toast.



Next it was on to Morgan Creek Farm. Morgan Creek was right next to Calico Cat. Steve and Donna White live in an old 1920's farm house with their daughter. They grow tons of flowers and produce for the farmers markets in the area. Donna has an incredible knack for the details. It is all of the little things that stand out on their farm. Small ceramic shoes with plants growing in them. Little wooden, hand painted signs hanging on door knobs. Chairs with plants and flowers overflowing from where the seat should be. Little scarecrows and pumkiny, festive decorations everywhere. They had horses, goats, and chickens. For the day they had a farm stand set up in their barn, a band playing good ole farmy tunes and even a coffee vendor to warm you up for your visit to the farm. I just wandered around the farm taking pictures of all of the tiny things that caught my eye. I even told Steve that I thought they might need to adopt me so that I could live on their farm. Ha! They had a house...I have never lived in a house on a farm. I could have stayed there all day, but Ann made me go, we had to move on to continue our farm tour mission.

Next stop, Barefoot Boys Farm, this is home of The Bee Lady and her family. We wanted to stop by and see how Chanetta was doing and find out about her farm. Chanetta was in her element, she was smiling and happy, her kids were hard at work, manning the booth and selling honey and other goods. The boys were helping to direct traffic for parking. We had the good fortune to come at a time when The Bee Lady could tour us around herself. She showed us her bee hives. She now has eight bee hives and just had to surround them with electric fencing to keep the bears out. Last year she lost 12 hives to the bears. So the tale is really true, bears do love honey! She had a giant green house on the farm, a lavender patch and a large garden where she was growing pumpkins and popcorn for the kids. This year they were even able to provide for a few families with their CSA program. Chanetta has a beautiful family, all of the kids were blonde and blue eyed, fair and sweet. They are lucky kids to be able to grow up on a farm.

Our next stop was Trillium Creek Winery. Both Ann and I were astonished that you could grow grapes in this region. It just seems too cold and wet for grapes. But there they were, growing on slopes in between the trees. Claude shared his stories about the wine that he makes in the basement of their lovely home. We stood on a grassy knoll that was actually the roof of the wine cellar, sampling the wines, listening to Claude talk about his wine. What a character! I wish I would have gotten a picture of him! The wine had an earthy and fresh taste that you don't get from most wines. I can't explain it, it was like drinking a freshly pressed grape. I know that sounds silly because that is what it is, but that is what it tasted like to me.




The day was ending quickly so we had to move on to our last stop. Creviston Valley Farm. 40 acres of pristine farm land. The farm was immaculate and Lelaine went all out. They even had a hayride, bbq and petting zoo. They had chickens, goats, and hogs. Hogs are the funniest thing I have ever heard...they make the weirdest grunting and squeaking noises.


There was also a dog going into labor, just about to have puppies, I felt so bad for her! The farm was so clean and organized, the greenhouse and the barn had everything in its place. The farm house had a giant wrap around porch with a view of the valley and the farm. Another spot I could definitely find myself staying for a long time.


Maybe someday I will get to have my own farm house and my own green house. I can dream...


The End......

Friday, October 2, 2009

Fall Soup Cook-off for a Cause


The forecast was calling for high 50's and rain. It seemed so odd because just a week ago it was nearly 90 and everyone was bitching that it was too hot. I got up and put on a long sleeve shirt for the first time this fall. I had managed to make it through the whole market season without any rainy days. A rare accomplishment for living in the rainiest state in the west. I was bummed, today was the only day I really cared about the weather, because I wanted today to be great. We had planned and worked so hard for this day to come and I wanted it to mean something. I wanted to be able to give back enough and make this a really special day. Today was Tuesday, September 29th, we were hosting a fundraiser at the 6th Ave Market for one of my farmers, Chanetta, The Bee Lady. Chanetta had been selling honey and lavender at my market all season until mid August. Her husband Peter had died unextectedly on a Tuesday evening while she was at the market. She had called me the next day to tell me. I don't know if I am overly sensitive or just becoming human, but I cried so hard. I had never met Peter, but I knew how Chanetta was feeling, I knew how it felt to lose someone who was so important to you, who was a cornerstone in your life and I knew how it felt to make those calls. To tell people that you had lost someone that you loved.


I wanted to do something to help, I wanted to run out to her farm and help her, something, anything. So when we started discussing doing a fundraiser at the market, I knew I wanted it to be for Chanetta and her family, that seemed like the right thing to do.


We started the plans, Market Managers from other markets that Chanetta attended, were getting together to plan a silent auction with donations from vendors at the markets and businesses within the community. Laura (my boss lady) started making the calls to the local restaurants to see if they wanted to join in. And began the challenge of marketing the fundraiser to the community.


It rained early in the afternoon as we started to set up the first of the tents. Then the wind kicked up, we made sure that everyone had weights and had their tents secured. The clouds parted to give us some sun, but the wind kept blowing throughout the evening. The soup contest tent started pulling apart after a couple of big gusts. I had to climb up a ladder and duct tape the metal poles together. I was so happy that so many of my vendors showed up to show their support and to be a part of the market in spite of the forecast for rain.


Ann from Cottage Gardens, set up a beautiful Silent Auction tent with tons of goodies from our locals. Holly from Key Penninsula had talked Chanetta into coming down to the market to sell her honey. So we set up a tent for her, and she and her son came down to the market. Later she told me that she was glad that she came because now they have a new, happy memory of the market again. We had 6 different restaurants compete for the best fall soup and customers got to vote on who they thought was best. There was a Spicy Pumpkin Soup, Roasted Corn and Poblano Soup, Spicy Italian Meatball Soup, Squash Bisque, Clam Chowder and a Root Vegetable Soup.


All in all it turned into a magical collaboration of vendors, local restaurants, customers from the community, volunteers, staff and market managers. I was humbled by the amount work that everyone did to come together to support one of our Farmers. I am blessed to be a part of this community, I am inspired by the compassion and generosity of our farmers market community and of those who support the community. I drove home that night with a big smile on my face, happy to have been a part of this collaboration, this community and this wonderful day! I hope that everyone that was there on Tuesday felt the same way when they went home that evening, because I know that we all made a difference and that we were all there because we care about our Farmers and The Bee Lady's family.
The winner of the soup contest was Chef Joel's Roasted Corn and Poblano Soup. So I decided to include the Grilled Corn and Potato Chowder recipe that I made a couple of weeks ago, courtsey of Cooking Light magazine. It was soooo good, a little sweet from the grilled corn and potatos. I think I didn't have any time or green onions, so I used some fresh basil from the garden for the herby flavor. This is a must make recipe and definitely a two bowl winner! I think I ate more than two bowls. :)


Grilled Corn and Potato Chowder


Yield
6 servings (serving size: 1 cup)
Ingredients
1 pound small red potatoes, quartered
1 tablespoon salt, divided
3 tablespoons softened butter, divided
4 ears shucked corn
Cooking spray
3/4 cup finely chopped onion
1/8 teaspoon ground red pepper
3 cups 2% reduced-fat milk
1/2 cup half-and-half
2 thyme sprigs
3 tablespoons finely chopped chives
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon freshly ground black pepper
Preparation
1. Preheat grill to medium-high heat.
2. Place a grill basket on grill.
3. Place potatoes and 2 teaspoons salt in a saucepan; cover with water. Bring to a boil; cook 2 minutes. Remove from heat. Let potatoes stand in hot water 5 minutes. Drain; cut into 1/4-inch cubes.
4. Melt 1 tablespoon butter; brush evenly over corn. Place corn on grill rack coated with cooking spray. Place potatoes in grill basket coated with cooking spray. Grill corn and potatoes 15 minutes or until slightly charred, turning occasionally. Cool corn slightly; cut kernels from cobs. Place 1 cup corn kernels in a food processor; process until smooth.
5. Melt remaining 2 tablespoons butter in a medium saucepan over medium-high heat. Add onion; sauté 3 minutes, stirring occasionally. Add remaining 1 teaspoon salt and red pepper; cook for 30 seconds, stirring frequently. Stir in potatoes, remaining corn kernels, pureed corn, milk, half-and-half, and thyme sprigs; bring to a simmer. Reduce heat; simmer 20 minutes, stirring occasionally. Discard thyme sprigs. Stir in chives and remaining ingredients.
Wine note: Our creamy Grilled Corn and Potato Chowder calls for a smooth, full-bodied white, like a French chardonnay. Lulu B. Chardonnay Vin de Pays d'Oc 2008 ($10) mixes apple fruitiness with buttery and smoky nuances-a perfect match for grilled corn-while the acidity balances the creaminess. --Jeffery Lindenmuth




Thursday, October 1, 2009

Must Watch - Eating Locally in Pierce County

Eating Locally in Pierce County is a documentary about local food in Tacoma, and where it could go in the future.

http://www.youtube.com/watch?v=YNw8hynhNE8

Thursday, September 24, 2009

Chilie Rellenos



I am stuffed! Today was one hell of a day of eating for me. I think almost everything I ate came from the Farmers Market. The day started with a cup of coffee made with freshly ground beans from Valhalla. Then I made a salted bagel from The Daily Bagel, topped with Bacon Hummus from Sound Bites and Spinach from Terry's Berrys.
When I got to the Broadway Market today it was lunch time, I was hungry but nothing really sounded good. Then I wandered by The Last Bite's booth and spotted a giant piece of carrot cake. I knew instantly that was lunch! It was fabulous, so good I only shared a bite with Alana and ate the entire rest of the piece. When I cruised by Rolf's booth he suckered me into sampling some of his to-die-for smoked salmon. I after it melted in my mouth I had to buy a piece of the smoked Alaska Salmon to bring home to share, then went onto Willapa Creamery to sample some of the most divine cheese I have ever had. I couldn't walk away empty handed and got a round of the Fresh with Ewe, a soft sheep's milk farmstead cheese. To complete the meal or snack...I got a couple pounds of organic apples from Tiny's.
When I was done collecting my goods for my afternoon snack, I went back up to see Ann at Cottage Gardens. She had a recipe and all the goods for me to make it, because she loved the blog and wanted to share...I feel so blessed to have such wonderful people in my life and to be able to share my love of food with others. Ann is a farmer, she and her husband Jim own Cottage Gardens, a small family farm in Graham, Washington. Ann is also a foodie, she makes all of her food from scratch and loves to share recipes and the incredible food that she grows.

I got really lucky today because she shared her Chilie Rellenos Bake recipe with me and even gave me some Anaheim chilies that she grew and some fresh eggs from her chickens! Nothing could have made me happier! Thank you Ann, you are so sweet!!! Not to mention that the recipe rocked! I had to stop myself from eating the entire pan of chilie rellenos. The only thing that stopped me was reminding myself that I could eat it for breakfast tomorrow. Here is a picture of the eggs and peppers..the eggs were so beautiful they reminded me of Easter. They were light green, brown and white. I think if we got back to the real stuff we wouldn't need to dye eggs for Easter because they are so beautiful on their own...



Chilie Rellenos Bake

Courtesy of Ann O'Neill - Cottage Gardens

Recipe From - Better Homes and Gardens



6-8 Anaheim Peppers Split, seeded and blanched 2 minutes



6 oz Monterey Jack Cheese



4 Beaten Eggs



1/2 cup flour



1/3 cup milk



1/2 tsp baking powder



1/2 tsp salt



1/2 cup shredded cheddar cheese



Cut montery jack into strips to fit inside peppers. Place in a greased baking dish. Combine eggs & milk. Beat in flour, baking powder and salt until smooth. Pour over peppers, sprinkle cheddar cheese on top. Bake at 350 until golden, about 30 min. Enjoy!

The recipe was super easy and as Lucas said, it looked like a cake when it was done! I actually grilled the peppers before I stuffed them and used cheddar and queso fresco because it was what I had in the fridge and forgot to stop and pick up the jack cheese on the way home. I served the Chilie Rellenos with some brown basmati rice and a spinach salad. And I had two servings...so it wins the double helping recipe award! My step-mom Crystal always makes stuffed anaheims. She stuffs them with pepper jack cheese and brown rice and then has Dad grill them. You could even brown some ground beef with spices and stuff the peppers with the ground beef and cheese. So many possibilities....I am so lucky I get to eat so well!

Wednesday, September 23, 2009

Tomatillos


The other day at the Market Isela from Bautista Farms gave me some Purple Tomatillos. I have never cooked with the purple tomatillos before, I have only used the green. I am actually trying to grow some tomatillos, I have a purple plant and a green, but nothing is growing too well in my garden this year and the tomatillos are still not ready.

I think I got about a two pound bag of both types of tomatillos to try out. I was told by someone or possibly just assumed that the purple tomatillos were only purple on the outside and would be green inside and cook-up green. They are actually more special than that. They are a luminescent purple on the inside. When you blend them up raw they turn into a deep purple, as you cook them they transform into a dark forest green. I made some enchilada sauce with the purple and green tomatillos and when it was done cooking it looked just a little darker green than the normal tomatillo sauce. I poured it lightly over my hand rolled chicken enchiladas and baked until warm and melty with a little crispy edge on the tortilla. The coolest part was when I took out the cooked enchiladas and the watery part of the sauce that melted into the tortillas was purple. I had green and purple enchiladas, super cool! And the sauce had a nice rich tomatillo flavor. Here is the recipe that I use. It is really just something I kind of made up. I have tried other ways to make Tomatillo Sauce, like roasting all the ingredients in the oven first, or cooking the tomatillos down whole and then blending up. But I find that blending the raw ingredients first is just easier. Though roasted tomatillo sauce has a nice smokey flavor if you want to make the effort of roasting all the ingredients first.


Quick Tomatillo Sauce -


Tear off the husks and rinse well - Chop in Half - Pound and a half of Tomatillos (Purple or Green or Both)

Quarter an Onion

Peel four cloves of garlic

Wash Seed and dice - two mexican peppers or however many you want for spicyness

Wash and de-stem - two bunches of cilantro


Then throw everything into the blender in batches. I usually put the tomatillos, onions and peppers in the bottom of the blender so that it blends the watery items first then chops up the cilantro. I don't have a food processor, so this seems to work best. If I had a food processor I would just throw everything in at once.

Pour the sauce into a medium sized pan or small pressure cooker. Cook on medium heat for about 20 to 30 minutes. The sauce will change colors from a bright florescent green to an army greenish color when it is cooked. Add some salt and taste the sauce after it has changed colors. Cook to desired doneness. You can use this sauce for salsa with chips, enchilada sauce, chili verde or whatever you like to have green sauce on. If you are using it for chips and salsa, I would refridgerate to cool and then add some more fresh cilantro to perk it up a bit.






Saturday, September 19, 2009

Tortilla Soup



Flipping through the pages of a cookbook today at the library I came across a new recipe for Tortilla Soup. This soup always reminds me of my mom and my aunt Fay, two beautiful, sweet and loving women who are no longer on this earth to cook for our family.
Anytime I see Tortilla Soup on a menu I have to try it. Everyone has their own way of making it. Some start with a tomatoey thick soup topped with tortilla strips, avocado and cheese. Others make it with a rich chicken soup, with tortillas, mexican oregano, cabbage, radishes and lime wedges to garnish. It is a basic soup with many variations and many memories.
In our family Tortilla Soup was made with a hearty chicken soup, a giant bowl of homemade salsa, crispy tortilla chips, chewy queso fresco and creamy avocado fresh off the tree from Aunt Fay's backyard. We would start by filling the bottom of the bowl with chips, a heaping spoonful of salsa, cheese and avo, then ladel the soup over the top. The warm soup melts the cheese and softens the chips to meld all of the wonderful flavors. One bowl is never enough!
This is the recipe I made tonight...I modified it a bit, of course. But it was a very simple and tasty recipe.

Tortilla Soup with Pasilla Chilies, Fresh Cheese and Avocado
The Pleasures of Slow Food by Corby Kummer

6 Corn Tortillas, sliced into strips
Canola Oil for frying
4 Cloves of Garlic, peeled and left whole
1 small white onion, sliced
2 Pasilla chilies or 1 ancho chile, stemmed, seeded, and torn into several pieces
One 15 ounce can whole tomatoes in juice, drained, or 12 ounces tomatoes, cored and coarsely chopped
6 cups unsalted chicken stock, perferably homemade
1 large sprig epazote (optional)
1/2 teaspoon salt or to taste
6 ounces queso fresco or other crumbly fresh cheese, cut into 1/2 inch cubes
1 large avocado, peeled, pitted and cut into 1/2 inch dice
1 large lime, cut into wedges

In a medium saucepan, heat 1/2 inch oil over medium heat until it shimmers. The dege of a tortilla strip inserted in the oil should sizzle vigorously. Add half the tortilla strips. Stir until they are golden brown and crisp. With a slotted spoon, transfer to paper towels to drain. Repeat with the remaining tortillas.
Pour off all but a thin coating of hot oil and return the pan to the heat. Add the garlic and onion and cook, stirring frequently, until golden, about 7 minutes. Using a slotted spoon, press the garlic against the side of the pan to leave behind as much oil as possible, then transfer the garlic to a blender or food processor.
Add the chile pieces to the hot pan. Turn quickly as they fry, toast, and release a delicious aroma, about 30 seconds in all (Too much frying/toasting will make them bitter) Transfer to a paper towel to drain. Set the pan aside.
Add the tomatoes to the blender or food processor and process to a smooth puree. If using fresh tomatoes, strain the puree to get rid of the pieces of tomatoe skin. Heat the same saucepan over meduim-high heat. Add the tomatoe puree and stir until it has thickened to the consistency of tomatoe paste, about 10 minutes. Add the stock and epazote, bring to a boil, then partially cover and gently simmer over medium to medium-low heat for 30 minutes. Add the salt.

To serve, divide the cheese and avocado among warmed soup bowls. Ladle a portion of the broth into each bowl, top with a portion of the tortilla strips, and crumble on a little of the toasted chilies. Offer wedges of lime. - Serves 6 as a first course, 4 as a main course.


When I made this, I couldn't fins pasilla chilies, but has some sort of spicy red chilie left over from farmers market that I used. And I didn't have any canola oil, so I had to use olive oil for the frying. Lucas wanted chicken in it, so after I toasted the chilies I threw in two chicken breasts to sear. Then I put everything into my little pressure cooker to finish it off because it cooks the chicken perfectly. I just throw the breasts in whole and when they are done I shred them up and toss them back in the pot. The only thing I think I didn't do right was forgetting to cook down the tomatoes. But I think that just created a little bit lighter of a broth. I did add a dash of cumin and a few more shakes of salt, just to enhance the flavors a bit. And I finished it off with the usual toppings plus some fresh cilantro and I didn't have any limes. I think if I make the soup again I might toss in a chipolte with the tomatoes for a little smokey chilie flavor.

I give the recipe a two bowl approval rating, as did Lucas (he may have even had three bowls), so I call it a sucess! Yum! (My version still looked pretty close to the picture in the cookbook! :) )


Friday, September 18, 2009

A Note From a Farmer




This post is courtsey of Jay at Full Circle Farm - he sent it out to his email list and I thought I would share. Enjoy!
Hi folks,
It’s all so fine now I’ve got to tell the tale. Feast. Feast on late summer bounty. Autumn is almost here. This is when we make festivals of harvest. So many things that are rich and sweet come ripe now. Beautifully flavored tomatoes, green beans, and sweet corn. Dark Poblano peppers and Pimientas de Padron. Sweet little Pixie Cantaloupes and Golden Dews and Canary Melons. Vibrant Nappa cabbage, Baby Bok, Collards and Mustards and Kales and Chards. Salad tasting of long summer with Frisee and Radicchio. Fat Red Beets. White carrots two fingers thick and still sweet. New Yukon Gold potatoes and Chieftain Reds. Last Friday I saw a sample dig of Ozettes. They’re stunning. Even in this economy we’ll charge a strong price on these. Great heritage and nutty flavor and fine-grained texture and skin that roasts to perfection. There will be Larattes and Colorado Rose and Peruvian Purples and more. All the spuds look to be the best Full Circle has grown. All the tomatoes look to be the best Full Circle has grown by leaps and bounds. Great, great food folks. But the Parsnips are almost ready, too. In 12 weeks you may already miss the light.
Time to fatten up for winter.
Feast now.
Best regards,
Jay Moritz
Full Circle Farm
Farmers Market Manager
cell: 425-830-9451

Wednesday, September 16, 2009

Farmers Market Tour - Sept 12th



It is September, month of great harvest for all farmers and great eating for those of us who love food. There are so many good things to cook, bake, freeze, can and EAT!
So this weekend I decided I needed a little more inspiration to help drive me through the end of the market season. And I wanted to see what other markets were doing, who the vendors were and what kind of tasty treats they had. :)
Saturday I got up early-ish (not so much a morning person anymore), made a pot of coffee and threw Lucas and the dogs into the car for a little farmers market adventure. My goal was to visit 4 Saturday farmers markets, Gig Harbor, Proctor, Federal Way and Puyallup.
Gig Harbor Farmers Market was the first stop. We arrived around 10:30, time for breakfast. Lucas and I needed a treat to get our adventure going. Morning Side Bakery to the rescue. A cinnamon roll is the traditional breakfast for Lucas on market day. When he was a baby and we lived in Ventura, Ca, it was hot and steamy tamales and fresh pressed apple juice, with a side of kettle corn. So back to Morning Side Bakery, they are amazing! Yum. We ordered a cinnamon roll slathered in butter cream frosting and a pizza bagel, to make sure we got our protien. Then it was onto Jake's Brew for a cup of iced coffee to complete the meal. We cruised around the market munching on our treats, checking out what Gig Harbor had to offer. It was a quiet morning at the market, a few customers floating by. Gig Harbor is unique in the fact that they offer pony rides for the kids for $5. Not just any pony rides, no boring riding around in a circle, they actually get to walk up and down a path right outside the market. Pretty sweet idea. There were lots of crafts at the market, some really creative bird houses made out of driftwood, quilts, beautiful pottery (I really need on of those coffee mugs I saw, good reason to go back!) and much more. There were a handful of farmers, mostly local small farms, I didn't see any of the big boys like Tiny's or Martins out there. All in all it was a nice well rounded market, fresh produce, flowers, bakery, fresh fish, kettle corn, crafts and a couple of hot food vendors. With bellies full and caffine flowing through our blood it was time to move on down the road. Next stop Proctor Market in Tacoma.

It was Kid's Day at Proctor! Complete with kiddie music, a bouncy house, little crafty things for the kids to make and a cooking demo by Europa Bistro. It was a perfect sunny afternoon. I brought the dogs down with us thinking it would be nice to stroll down the market with the dogs. We wandered through the market and after getting distracted talking to vendors, Chloe (our golden retriever) started getting weird. Having to walk two dogs at the market, while talking and trying to shop was a little much for me. So I moved the car to the shade and put the dogs back in the car for a little nap. Back at the market, it was time for a snack. Martins Family Orchards nectarines were calling to me. I bought just one for eating while I shopped around and chatted with the vendors. Mmm...it was juicy, sweet and amazing! Kids day was fun the market was beautiful and it was warming up. I bought some honey and chatted some more, then decided to keep the adventure going. So it was time to move on to Federal Way. I had decided to pass up the Puyallup Farmers Market because I was reminded by Kathy at Great NW Popcorn in Gig Harbor that the Puyallup Fair had opened this weekend. The Puyallup Market is right down by the fairgrounds and I wasn't really into dealing with crowds today. So it was Federal Way Farmers Market for lunch!
The Federal Way Farmers Market is in the parking lot of The Commons Mall in Federal Way. It was around lunch time when we got there and were ready to see what Federal Way had to offer. They had two hot food vendors, Lumpia World and Miro's Secret of Europe. Miro's makes classic Eastern European dishes and Lumpia World make Filipino lumpia. I had never heard of lumpia until they applied to be a vendor at my market. To me Lumpia sounds like some sort of fish, but it is not fish at all. Lumpia are spring rolls deep fried, filled with meat or vegetables or fruit. Sounded like a nice light lunch to me. We ordered two chicken and two vegie with a little rice on the side. They are super tasty and slathered with sweet chili sauce is the way to go. They also make a dessert lumpia that is filled with plantains and topped with chocolate sauce, killer treat! As we ate we chatted with one of the volunteers at the market who told us all about the Chili Cook-off they have at the end of September. The Federal Way Police Department and the Fire Department compete to see who makes the best chili. They bring out all the police motor cycles, cars and fire trucks, have a band and even battle it out with sirens from the cars and trucks to see who is the loudest. Sounds like tons of fun! And all of the funds raised from ticket sales go to local charity. We cruised around the market after we filled our bellies with lumpia and found many great vendors. Organic farmers, flowers, crafts and more. It was a great market and in such a commercial area it was great to see all of the farmers out there providing a great selection for the community. Next it was onto supposedly our last stop for the day, Duris Cucumber Farm Stand in Puyallup. We cruised on down the highway and a few yards up the road from Duris I noticed Terry's Berries Farm. They had a cute little farm stand so I decided we better check it out. Terry's Berries is an amazing organic farm and they attend my market so it seemed like a good idea to stop and see what the farm looked like.

Terry's Berries has a CSA and members can pick up vegies and fruit or go out and pick their own on the farm. It was nice to get to be on a real farm, it's been a while. When I lived in Portland I used to go out to Sauvie Island all the time and visit some of the farms when I was needed to get in touch with the earth and settle down a little bit from the city life. Just being at a farm gives me a sense of peace and makes me feel at home.

The day was getting shorter and the dogs needed a break from the car so we made the stop quick, walked around a bit, took a bunch of pictures and moved on down the road to Duris Cucumber Farm Stand. I had heard that Duris had a pretty neat farm stand and that it was completely dedicated to canning and pickling. It was so cute! They had decorated the inside with old farmy cabinets and cupboards and it was definitely Canning Mecca. They had every canning supply you could ever need, including jars, spices, cookbooks, cheese cloth and every type of fruit and vegetable that you would ever want to can!

I bought some corn and decided to head home. I had a camera full of amazing pictures, a brain full of wonderful ideas, and I knew dinner time was right around the corner....time to eat again! HA!
As we were leaving we noticed on the other side of the highway people were fishing in the river. It was one of the most amazing things I had ever seen! People were standing waist deep, in the middle of the river, in a row that stretched about 200 feet. I have never seen that many people standing in a line fishing next to eachother. I wish I would have gotten a picture of that!

It was a good day! We had fun!

Planting the Seed



"There are those who eat to live and those who live to eat" I am definitely the latter of the two. I not only live to eat, I love to eat! And I love all food related adventures. I come from a family of great cooks, artists, musicians and farmers. Great meals, and fresh, homegrown food have always been a part of my life. I was born to two young hippies in the late 70's in the pool house at my Aunt Fay and Uncle Doug's house in Ojai, California. My mother's midwife had only delivered baby goats before my birth. A few years later my parents moved up to Humboldt County to become farmers. They bought a small piece of property on the Eel River. On the other side of the river was the redwoods Avenue of the Giants! What an amazing place! My parents started a small organic farm. My mom, my sister Camille and I moved back to Ojai when I was in kidergarten. And for the next 8 years I spent my summers on the farm and at farmers markets with my dad and step-mom and the school year in Ojai with mom.

So I think that is where it all started, this crazy obsession I have. Or is it an addiction? Or is it Love? Or maybe both? I love farmers markets, and I love good food. I spend so much time thinking about food, reading about food, learning about food and visiting places where good food comes from. I have been shopping at farmers markets for years. And more recently I have become a farmers market manager. I have started a collection of photos from all of the farmers markets I have worked at and visited. So I decided it was time to share. I want to share all of the funny and crazy stories about my parents, the farm, the farmers markets and the food that I get to eat.

The mission with this blog it to capture the memories before I forget them all (because I have a terrible memory) and to share my love of food, farms, farmers markets and farmers. I hope to entertain and educate. I will include lots of great pictures, recipes and stories from the past and present.