tag:blogger.com,1999:blog-219672992024-03-07T14:53:16.050-08:00Goldilocks finds ManhattanLet me tell which porridge tastes just right.....Ullahttp://www.blogger.com/profile/16048436304881886327noreply@blogger.comBlogger630125tag:blogger.com,1999:blog-21967299.post-75049280939401994522011-12-21T09:02:00.001-08:002011-12-21T17:35:00.451-08:00Happy Winter Solstice!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm8.staticflickr.com/7145/6549659809_e40ff6086b.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm8.staticflickr.com/7145/6549659809_e40ff6086b.jpg" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm8.staticflickr.com/7016/6549660677_e14bbf8f5d_b.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 750px;" src="http://farm8.staticflickr.com/7016/6549660677_e14bbf8f5d_b.jpg" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm8.staticflickr.com/7172/6549659583_3d2ae01f19.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm8.staticflickr.com/7172/6549659583_3d2ae01f19.jpg" alt="" border="0" /></a><br />Today is the darkest day of the year, a time to reflect on the year and what will come next year. In Iceland it is believed that the darkness of winter makes the spirits stronger. Winter means more braising, possibly more reflecting and a hectic holiday season. Thankfully, it only gets brighter from here on out. Happy Winter Solstice friends!Ullahttp://www.blogger.com/profile/16048436304881886327noreply@blogger.com0tag:blogger.com,1999:blog-21967299.post-7956153076373784192011-12-20T09:30:00.000-08:002011-12-20T10:39:24.735-08:00In Memory of Dr. Chris Raines #itweetmeat<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm8.staticflickr.com/7165/6544495887_5c0ce53b1a.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm8.staticflickr.com/7165/6544495887_5c0ce53b1a.jpg" alt="" border="0" /></a>I wish I didn’t have to write this post. I also wish I had the opportunity to tell Chris in person the impact he had on me. I woke up this morning and for an instant, I thought I could rewind the events of Sunday night and yesterday. Chris and I first connected on twitter, and I had the opportunity to speak to him on the phone numerous times and met up once with him for coffee in Chelsea (NYC) and we had such a great conversation that a lady next to us got up in a huff and left. I guess she didn’t like people talking about animal slaughter. To us it seemed perfectly normal but to others maybe this talk would have seemed “gross”. This was one of my favorite things about Chris, his delight in dialogue, exploring ideas through debate and educating others.. On one phone call he told me that he was described as a “grass-fed beef skeptic” in an article and he said this was a miss characterization, and it probably was, he was hard to categorize. The irony that he passed away so soon after Christopher Hitchens is not lost on me; they shared a joy of <span style="font-style: italic;">thinking</span> and a passion for ideas. Chris never took anything at face value and was not afraid to question the status quo. However, Mr. Hitchens got to achieve his potential but tragically Dr. Raines won’t because he died in a car crash at the young age of only 29.<br /><br />We didn’t always see eye to eye, and in hindsight it hurts to think back at missed opportunities to show him how much I admired him. I wish I had been able to tell him how brilliant I thought he was—every time I chatted on the phone with him I came away in awe of his intellect. He loved art, meat and history and chatting with him was <span style="font-style: italic;">fun</span>. He was dynamic and passionate. I can’t even imagine what his family and loved ones are going through. He left such an impression on me and I hadn’t known him for long.<br /><br />Chris taught me to see processors as an ally and not as an enemy—seems like a simple idea but farming can be so hard and farmers so hard headed we sometimes can’t see the whole picture. He was committed to giving processors a voice as valued members of the “food chain,” this is a message I sometimes wasn’t willing to listen to but it did get through to me. Actually, Chris and I rarely agreed on food politics and yet, he changed the way I saw the world. I am a better person for having been pushed to see things from a processor’s shoes. His death is an immense loss for the agricultural community and America’s food culture: he had so much MORE to contribute.<br /><br />My deepest condolences go out to Chris’ family and loved ones. He will be greatly missed.<br /><br />In lieu of flowers, memorial contributions may be made to the GL Raines Memorial Scholarship Fund, c/o The American Red Poll Association, PO Box 847 Frankton, IN 46044.Ullahttp://www.blogger.com/profile/16048436304881886327noreply@blogger.com0tag:blogger.com,1999:blog-21967299.post-34760211204268742562011-12-07T11:40:00.000-08:002011-12-09T07:31:48.728-08:00Finding Your Joy<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm8.staticflickr.com/7035/6472770421_369a52f82c_o.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm8.staticflickr.com/7035/6472770421_369a52f82c_o.jpg" alt="" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm8.staticflickr.com/7159/6473089111_4d55991a18_b.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 750px;" src="http://farm8.staticflickr.com/7159/6473089111_4d55991a18_b.jpg" alt="" border="0" /></a><span class="messageBody" ft="{"type":3}"></span> I had an exhilarating Anusara inspired yoga class on Sunday. The teacher used this quote by Joseph Campbell to open class: "find a place inside where there's joy, and the joy will burn out the pain." The lesson of the class? Finding your joy takes effort but it's important work.<br /><br />I have been working on finding the joy in my life: taking on less projects(many of which don't pay enough anyways) and trying not to over extend myself. It is so easy to bury oneself in projects and work, without asking what do I really want? How do you find time to work on yourself in this mad world we live in? Sometimes I wish I could be more like my dog Max. He finds joy in the everyday.Ullahttp://www.blogger.com/profile/16048436304881886327noreply@blogger.com0tag:blogger.com,1999:blog-21967299.post-8022187312502665482011-12-05T09:42:00.000-08:002011-12-08T09:05:55.852-08:00The Irrepressible Melissa McEwen<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.staticflickr.com/6036/6258363495_835270dde2_b.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 749px;" src="http://farm7.staticflickr.com/6036/6258363495_835270dde2_b.jpg" alt="" border="0" /></a></div> I first met <a href="http://huntgatherlove.com/">Melissa McEwen</a> in person during a <a href="http://www.foodandtechconnect.com/site/2010/12/07/hacking-social-good-open-data-food-system/">Food+Tech hackathon</a> where we collaborated on a fun project called <a href="http://twitter.com/#%21/groupmeat">“group me.at”</a> but I had been a follower of her blog and tweets for a long while. I soon learned that she is as impressive in person, as she is online. Talking to Melissa is like interacting with a charming (and cute!) oracle, one never walks away without learning something new. She has also inspired my father and I to listen more to our bodies and eat food that makes us feel healthiest.<br /><br />I inherited my father’s “bad stomach,” and my stomach had gotten particularly bad about four years ago, so bad that being in bed became more common then I wish to admit. Two years ago I gave up gluten because I felt diet had to have something to do with how I felt. At the time, my health insurance had a high deductible, and I had had a previous diagnostic nightmare in my early twenties, which ended up costing thousands of dollars without providing any answers---so I started to do a lot of personal research, but it wasn’t until I started to read Melissa’s blog and read her recommended readings that things started to fall into place for me. I am navigating the complex food allergy diagnosis process right now but cutting out gluten and eating our meat and vegetables from the Sunnyside CSA has changed my life, as well as my fathers(he eats my mom's organic vegetables from her garden). Melissa has been a big part of this, introducing me to a world where animal fat is not the enemy but the cure and I thank her for it. My father does too: he feels like a new person, and has never looked better. I haven’t talked about this before on my blog because I am not a medical professional and have been privately working through these issues. I think that everyone should research these issues for themselves, talk to their doctors and listen to their bodies.<br /><br />I have felt that this diet has had a big impact on my mental health as well, which is something I have always straggled with. I come from a long line of painters and artists and I have inherited a creative disposition that makes me more sensitive to the world. Meat and animal fat makes me far more stable—and I have found myself wanting to get back into the studio<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.staticflickr.com/6101/6258886000_de06334b34_b.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 749px;" src="http://farm7.staticflickr.com/6101/6258886000_de06334b34_b.jpg" alt="" border="0" /></a>Melissa and I had a fun <a href="http://huntgatherlove.com/content/spring-lake-farm-meatshare-workshop">“girl’s weekend” </a>just before she moved to Chicago at my house upstate. We had dinner at the farm, took some fun photographs and shared lots of lively conversation. In Chicago, she is going to be working with her<a href="http://www.foodandtechconnect.com/site/2010/12/07/hacking-social-good-open-data-food-system/"> family’s farm</a>, helping to market it’s products. I trust that she will be a success because she has been so helpful to our farm with her <a href="http://huntgatherlove.com/category/tags/meatshare">MEATSHARE.</a> I also foresee her becoming an important thought leader in the field of nutrition and agriculture (how cool that these two disciplines are now linked!).Ullahttp://www.blogger.com/profile/16048436304881886327noreply@blogger.com0tag:blogger.com,1999:blog-21967299.post-75816083527405580222011-11-29T15:12:00.001-08:002011-11-29T15:29:26.964-08:00Queens Premiere of American Meat!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://sunnysidecsa.com/wp-content/uploads/2011/11/american-meat.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 670px;" src="http://sunnysidecsa.com/wp-content/uploads/2011/11/american-meat.jpg" alt="" border="0" /></a><br /><p>There is gong to be a screening of the new film American meat this Friday in Sunnyside. It is the Queens premiere for the movie and I am excited to see it! There will be a panel discussion following the movie and I will be one of the speakers! For more info please check out the the <a href="http://sunnysidecsa.com/2011/11/american-meat-screening-in-sunnyside/">Sunnyside CSA website</a>.</p>Ullahttp://www.blogger.com/profile/16048436304881886327noreply@blogger.com0tag:blogger.com,1999:blog-21967299.post-90606315225081590232011-11-21T05:27:00.000-08:002011-11-21T15:30:34.571-08:00Steamed Mussels with Oven-Baked Olive Oil Fries<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4024/4666495356_85e6c3f605_b.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 749px;" src="http://farm5.static.flickr.com/4024/4666495356_85e6c3f605_b.jpg" alt="" border="0" /></a><br /><div style="text-align: justify;">Mussels are not only sustainable and reasonably priced they are also easy; they really <span style="font-style: italic;">are</span> a "fast food." Do not be intimidated! You just need to know how to clean them: start by rinsing them a few times in cold water and then soaking them in the cold water for at least 20 minutes, this helps to get the grit out. Make sure to go over every mussel to make sure that they are closed(discard any open ones) and then scrub the mussels and remove any beards.<br /><br />Mussels are a romantic meal for my man and I. We had one of our first dates at Cafe Brussels, a charming albeit retro Belgian place in the West Village which has <a href="http://www.yelp.com/biz/cafe-de-bruxelles-new-york">since closed</a>. Funny, how New York is forever changing, no? I can not decide which I like better, the mussels with their delicious broth or the crispy french fries. For a home-style version of the bistro classic I like to oven fry the potatoes in olive oil. They get really crispy too! The secret? A glass baking pan and an hour cook time at 375 degrees.<br /></div><br /><blockquote><span style="font-weight: bold;font-size:180%;" >Steamed mussels with oven-baked olive oil fries</span><br /><br /><br /><span style="font-weight: bold;">For the mussels</span><br /><br /><ul><li>I sauteed 3-4 tablespoons of butter in a 6 quart pot<br /></li><li>then I minced 4 cloves of garlic and</li><li>1/4 of an onion or one shallot and sauteed them until soft and translucent<br /></li><li>then in a large pot I added 2 pounds of cleaned mussels</li><li>1/2 cup of white wine and brought the pot to a boil</li><li>and then steamed them for about 10 minutes.</li></ul><br /><span style="font-weight: bold;font-size:180%;" >For the olive oil potato fries:</span><br />My mother uses olive oil in everything. Her olive oil baked potatoes are a summer time staple and are perfect for a quick meals like hamburgers.<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><ul><li>1 1/2 - 2 pounds russet potatoes, cut up into eighths.</li><li>1/4 cup olive oil</li><li>1 teaspoon sea salt ( or to taste)</li><li>freshly cracked black pepper to taste<br /></li></ul><span style="font-weight: bold;">Preparation: </span><br /><ol><li>Cut up potatoes into eights by cutting them in half, and then in fourths, when you are cutting them into eights cut them into wedges at an angle. </li><li> add olive oil and a bit of salt and freshly ground pepper, toss. </li><li>The secret is a thick roasting pan(she uses a glass Pyrex) and she bakes them for about an hour at 375 and tosses them a few times.</li></ol></blockquote>Ullahttp://www.blogger.com/profile/16048436304881886327noreply@blogger.com2tag:blogger.com,1999:blog-21967299.post-24708211767897434042011-11-13T16:50:00.000-08:002011-11-13T17:54:03.646-08:00Baby Kale and Beet Salad with Walnut Dressing<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6229/6342583274_76771a7c41_b.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 750px;" src="http://farm7.static.flickr.com/6229/6342583274_76771a7c41_b.jpg" alt="" border="0" /></a><br />Salad dressings have become an interesting topic in our home, as newlyweds we find ourselves creating traditions together and our salad dressing is no exception. We both come from salad eating families and growing up, dinner wasn’t dinner if there wasn’t a salad. A salad would accompany a vegetable, some sort of protein and a starch. It was never the whole meal, because it was an accompaniment my mother would make a simple apple cider vinaigrette with olive oil, Dijon mustard or soy sauce and she would toss it with whatever greens were in season or were growing in her fabulous garden. Her dressing is almost astringent in it’s acidity but this would always work well because it accompanied a big meal. My husband is always enthusiastic about everything I make, but he might not be the biggest fan of apple cider vinegar, or he doesn’t want it <span style="font-style: italic;">every </span>night. To temper the acidity of the dressing I have been adding a dash of maple syrup(from our farm) or a bit of honey, which makes us both happy! This sweeter dressing works well with all the fall produce we have been getting in our CSA too. Here, I added more than a dash of maple syrup but the sweetness of the dressing plays well with the earthy flavors of the beets and kale.<br /><br /><blockquote><br /><span style="font-size:180%;"><span style="font-weight: bold;">Baby Kale and Beet Salad with Walnut Dressing</span></span><br /><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><ul><li>4 cups of baby kale, washed, stems removed and roughly torn by hand</li><li>1 bunch beats, boiled or roasted, peeled and sliced</li><li>2 ounces of creamy feta cheese (a more delicate creamy version of feta that I have found here in Queens)</li><li>salt and pepper to taste</li></ul><br /><span style="font-weight: bold;">Dressing</span>:<br /><ul><li>1 tablespoon balsamic vinegar</li><li>1 tablespoon maple syrup</li><li>1 teaspoon Dijon mustard</li><li>2 tablespoons walnut oil (or olive oil)</li></ul><br /><span style="font-weight: bold;">Preparation:</span><br /><ol><li>Place kale, beets and cheese in a salad bowl and season with salt and pepper.<br /></li><li>Meanwhile, in a small bowl whisk together the dressing.<br /></li><li>Toss the salad with 2 tablespoons of the dressing in your salad bowl , reserving the rest of the dressing ---you will have leftovers---for the next salad!</li></ol><br /><br /><br /></blockquote>Ullahttp://www.blogger.com/profile/16048436304881886327noreply@blogger.com0tag:blogger.com,1999:blog-21967299.post-11538778477828919092011-11-10T10:29:00.000-08:002011-11-13T17:48:54.341-08:00Olive Oil Fried Brussel Sprouts<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6043/6331521877_c5dfb0708c.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6043/6331521877_c5dfb0708c.jpg" alt="" border="0" /></a>One of my favorite dishes at<a href="http://goldilocksfindsmanhattan.blogspot.com/2011/11/salt-fat.html"> Salt & Fat is their fried Brussel sprouts. </a>They are SO good and A bit addictive, so much so I had to make them the day after I had them at the restaurant. Here I fried them in olive oil but you could easily fry them in lard or bacon fat. The quality of the fat is important in this dish because it is a big part of the flavor. It reminds me of fried artichoke hearts because the nuttiness of the Brussels sprouts works so well with the olive oil: a real fall treat. Using a cast iron skillet is important in the dish because you want to have a steady heat to fry the brussel sprouts but you do not want it to get too hot so that the olive oil burns.<br /></div><br /><blockquote><span style="font-size:180%;"><span style="font-weight: bold;">Olive Oil Fried Brussel Sprouts</span></span><br /><br /><span style="font-weight: bold;">Ingredients</span><br /><br /><ul><li>10 ounces of brussel sprouts, cleaned and dried well</li><li>1/2 cup good quality olive oil</li><li>1/4 teaspoon sea salt or to taste</li><li>freshly grated Parmesan to taste</li></ul><br /><span style="font-weight: bold;">Equipment:</span><ul><li> cast iron pan or dutch oven casserole</li><li>mircoplaner or cheese grater</li></ul><br /><span style="font-weight: bold;">Preparation:</span><br /><ol><li>Clean the brussel sprouts, using a knife cut of bottoms and discard any damaged leaves, I cut the larger brussel sprouts in half but left the small ones whole.</li><li>Make sure to pat dry the brussel sprouts or let them dry in a colander for ten minutes and then pat dry. Water can cling to the sprouts and can create a bit of a mess when you fry them if they are still wet.<br /></li><li>In a heavy bottomed pan, over a medium high heat the olive oil until the oil becomes warm.<br /></li><li>Add the brussel sprouts and fry for roughly 7 minutes, you want the outer edges to brown and the brussel sprouts to soften but be mindful not to over cook them.<br /></li><li>Place on dish, season with salt immediately drizzle with some of the oil and then grate Parmesan cheese over the dish.</li><li>Enjoy!</li></ol></blockquote><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6218/6331516059_4881925d5d_b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 665px;" src="http://farm7.static.flickr.com/6218/6331516059_4881925d5d_b.jpg" alt="" border="0" /></a>Cleaned, cut and dried sprouts<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6227/6331517479_c92ae574ba.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6227/6331517479_c92ae574ba.jpg" alt="" border="0" /></a><br />beautiful olive oil in the casserole pan<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6113/6332270358_6d39893615.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6113/6332270358_6d39893615.jpg" alt="" border="0" /></a>Brussels sprouts fry for around 7 minutes<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6236/6332271886_d91df81035.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6236/6332271886_d91df81035.jpg" alt="" border="0" /></a>Enjoy!Ullahttp://www.blogger.com/profile/16048436304881886327noreply@blogger.com0tag:blogger.com,1999:blog-21967299.post-43294629474182247212011-11-10T09:28:00.000-08:002011-11-11T06:18:10.942-08:00Salt & Fat<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6019/6332325214_c535aae8e3_o.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6019/6332325214_c535aae8e3_o.jpg" alt="" border="0" /></a> <span style="font-weight: bold;">The delicious bacon fat popcorn</span><br /></div><a href="http://www.blogger.com/saltandfatny.com">Salt & Fat</a> is a relatively new restaurant in Sunnyside, Queens, that my friend <a href="http://huntgatherlove.com/">Melissa</a> has going on and <a href="http://huntgatherlove.com/content/salt-fat">on about how great it is</a>. A few weeks back a group of food and tech people met up at the restaurant: <a href="http://worldtotable.com/">Veronica</a> from <a href="http://www.gojee.com/">Gojee </a>and Sarah from<a href="http://reciperelay.com/"> Recipe Relay </a>along with Melissa. It was the perfect "girls night out": the food was impeccable, reasonably priced and it was the perfect accompaniment to a lively conversation. I highly recommend it! I dragged my husband there for a date night after being a way for the week. We had a lot of fun!<br /><br />PS. I absolutely LOVE their branding as it is pig centric; I have become obsessed with pigs since we started to farm them and love to see them in art and also on plates... <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6045/6331573779_7983b62dee_o.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6045/6331573779_7983b62dee_o.jpg" alt="" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;">The beet salad with touches of citrus and cripsy pepperoni slices.</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6221/6332326350_b1c24294c5.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6221/6332326350_b1c24294c5.jpg" alt="" border="0" /></a><br /><span style="font-weight: bold;">Fried Brussel Sprouts with Parmesan</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6049/6332325998_d9b4bb323d_b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 750px;" src="http://farm7.static.flickr.com/6049/6332325998_d9b4bb323d_b.jpg" alt="" border="0" /></a><br /><span style="font-weight: bold;">Yellow fin tartar </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6045/6332351790_e18ff52036.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6045/6332351790_e18ff52036.jpg" alt="" border="0" /></a><span style="font-weight: bold;">Pork Belly Tacos</span><br /></div>Ullahttp://www.blogger.com/profile/16048436304881886327noreply@blogger.com0tag:blogger.com,1999:blog-21967299.post-26892213792629491502011-11-09T06:35:00.000-08:002011-11-09T09:06:01.242-08:00Thoughts on Home Rule and Gas Drilling<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4099/4932963484_bc475a53b2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4099/4932963484_bc475a53b2.jpg" alt="" border="0" /></a>I am a registered voter in <a href="http://townofmeredith.com/">Meredith, NY </a>where my family farms. Our farm is the largest <span style="font-style: italic;">working </span>farm in the town, and we now farm the most land. This fact saddens me. My father now hays hundreds and hundreds of acres of neighbor’s land because they have stopped dairy farming. I guess this could be viewed as a plus for our farm we could grow exponentially because we have access to so much fallow pasture, but it really isn’t, yes, we have more land to lease but the fact we are the last working farm on our county highway makes us vulnerable. As farmers who raise animals for meat we rely on agricultural infrastructure and we need to be supported by the community. Support comes in many forms: political, economic and cultural. It is hard for non-farmers to understand the complex economic realities that farmers face and how vulnerable we are. Our neighbors see beautiful animals on beautiful pastures and think this is the way it will always be because it looks so darn good. Unfortunately, this is not the case.<br /><br />A recent article in <a href="http://www.nytimes.com/2011/10/30/nyregion/in-cooperstowns-fight-over-gas-drilling-civility-is-fading.html?_r=1&scp=2&sq=gas%20drilling&st=cse">the New York Times about how acrimonious the gas drilling issue as become </a>upstate, depressed me. The article painted an unfaltering picture of ideological fault lines and fragile communities; farmers who have sold out gas rights (farmers are usually the largest landowners in rural towns) are being threatened by citizens who feel their future is being sold out. I have complex feeling toward this all. My knee jerk reaction is to sympathize with the farmers, where were these citizens when the wages of farmers reached pathetic lows? Yet, I am steadfastly against gas drilling, and have <a href="http://markbittman.com/fracking-cattle">written</a> about <a href="http://civileats.com/2010/07/02/ruining-your-lunch/">the issue </a>after being prompted by <a href="http://chefsformarcellus.org/archives/550">Ken Jaff</a>e, a close family friend. For community members the challenge should be two fold: focus energies on laws protecting our land and water but also to ACTIVELY support local agriculture with their dollars; helping to build a vibrant local economy where farming is sustainable, <span style="font-style: italic;">economically.</span> The gas companies have been able to capitalize on the fact that most farms in Upstate New York are struggling.<br /><br />The town of Meredith has asked citizens to submit their thoughts on the issue of gas drilling and home rule, and I admit it is a complex issue for me. Should local municipalities be given the right to pass laws that govern their towns when they conflict with state and federal laws? My thoughts instantly wander to the civil rights movement and how instrumental the federal government was in helping desegregate schools and yet now, state laws are responsible for giving gay Americans their civil right to marry. It seems that a Mississippi referendum stating that a fetus is a human being failed, but if it hadn’t, should a state be able to have laws that conflict with federal law? Complex stuff, no?<br /><br />When I envision gas-drilling towers in my town of Meredith, I feel a deep sense of dread. The fact that the industry has been able to lobby it’s way into immunity from the simplest of environmental protections, should have all us of worried. I am. When industry dollars can buy deregulation we all lose. I voted via absentee ballet and I feel honored to personally know everyone I voted for. Maybe, home rule is a necessary response to a federal government that has failed to protect our communities. I certainly don’t have the all answers but I feel privileged to be able to express them and work with my local officials on my town’s future: a future where farming is part of the answer.<br /></div>Ullahttp://www.blogger.com/profile/16048436304881886327noreply@blogger.com0tag:blogger.com,1999:blog-21967299.post-13419670323443426972011-11-05T03:17:00.000-07:002011-11-06T15:23:59.380-08:00The Cows are Still Grazing in Iceland and My New Lamb Scarf<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6098/6314680884_1e1694c752.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6098/6314680884_1e1694c752.jpg" alt="" border="0" /></a>The cows, sheep and horses are still out grazing here in Iceland, the gulf stream makes this island very temperate and one thing grows well here: grass! This week has been busy with visiting relatives, and working on my grandmother's show. I got a bit of time to take some photos in the country while going to visit my aunts in Arkanes, <a href="http://www.umm.is/UMMIS/Listamenn/Listamadur/155">one is a potter</a> and the other, <a href="http://www.kjarval.dk/">a painter</a>. In <a href="http://www.handverkoghonnun.is/enska/arts-and-crafts-fair/">the morning my mother and I checked out an arts and craft fair in downtown Reykjavik</a>. I am always so pleased to see Icelandic craftman's creative work, <a href="http://www.handverkoghonnun.is/enska/craftsmen/fish-skin-and-leather/15946/">and I even bought myself a stylish scarf made of lamb skin</a>!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6093/6314682008_e5e9415647.jpg"><br /></a><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6049/6314680598_0bfcc8df1b.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6049/6314680598_0bfcc8df1b.jpg" alt="" border="0" /></a><span style="font-weight: bold;">Icelandic sheep out on pasture.</span><br /><br /><a href="http://farm7.static.flickr.com/6219/6314681172_b8f5c42fff.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6219/6314681172_b8f5c42fff.jpg" alt="" border="0" /></a><span style="font-weight: bold;">And Icelandic farm ready for winter with lots of hay.</span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6049/6314163119_234f10940d.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6049/6314163119_234f10940d.jpg" alt="" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;">My late grandmother's show, to open today! </span><a href="http://farm7.static.flickr.com/6093/6314682008_e5e9415647.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm7.static.flickr.com/6093/6314682008_e5e9415647.jpg" alt="" border="0" /></a><span style="font-weight: bold;">Me(and my new scarf made by<a href="http://www.handverkoghonnun.is/enska/craftsmen/fish-skin-and-leather/15946/"> </a></span><span id="ctl00_CPH_Main_NepalContent1"><span style="font-family:Frutiger-Light;font-size:85%;"><span style="font-family:Frutiger-Light;font-size:85%;"><span style="font-family:Frutiger-Light;font-size:85%;"><span style="font-family:Frutiger-Light;font-size:85%;"><span style="font-family:Frutiger-Light;font-size:85%;"><span style="font-family:Frutiger-Light;font-size:85%;"><span style="font-family:Frutiger-Light;font-size:85%;"><span style="font-family:Frutiger-Light;font-size:85%;"><span style="font-family:Frutiger-Light;font-size:85%;"><span style="font-family:Frutiger-Light;font-size:85%;"><span style="font-family:Frutiger-Bold;font-size:85%;"><span style="font-family:Frutiger-Bold;font-size:85%;"><span style="font-family:Frutiger-Bold;font-size:85%;"><span style="font-family:Frutiger-Bold;font-size:85%;"><strong>Sigrún Guðmundsdóttir</strong></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span id="ctl00_CPH_Main_NepalContent1">)</span><span style="font-weight: bold;">)!</span></div>Ullahttp://www.blogger.com/profile/16048436304881886327noreply@blogger.com0tag:blogger.com,1999:blog-21967299.post-22814107368450942272011-11-03T08:50:00.000-07:002011-11-03T10:47:26.213-07:00Icelandic Cod Cheeks Sauteed in Butter<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6093/6309047449_58b246fc25.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6093/6309047449_58b246fc25.jpg" alt="" border="0" /></a> <span style="font-weight: bold;">A moody day in Reykjavik, it snowed a bit on Mount Esja</span><br /><br /><div style="text-align: justify;">There is a charming fish shop in downtown Reykjavik that my mother likes to shop at when she stays in Iceland. After having spent the day working at the gallery, we decided to check to see what they had. They have a small selection of fish but all of it is at its peak of freshness. We decided on cod cheeks, I was very curious after seeing <a href="http://foodcurated.com/2011/09/the-perfect-bite-a-competitive-home-cook-150-cod-tongues-a-passion-for-new-nordic-cuisine/">Liza’s Food Curated video on “New Nordic Cuisine”.</a> Icelandic fish is a revelation because it is so fresh; if you are not “a fish person” in all likelihood you have not had truly fresh fish. Cod and haddock are the primary fish fished here in Iceland, and with the economy in the state it is, fishing has become its saving grace. Many sustainability organizations rank both these fishes as “do not eat,” I have sat in many on Icelandic lectures on the subject and they give a decidedly different take on the issue. <a href="http://www.treehugger.com/corporate-responsibility/iceland-is-the-success-story-of-sustainable-fishing.html">This blog entry on tree huger </a>certainly captures how Icelanders' view their fishing industry. Icelanders are protective of their fishing rights (one of the main reasons they have never joined the EU) and claim to do it sustainability--- not that one should ever trust industry talking points--- but when I am visiting I do eat north Atlantic haddock and sometimes sole and halibut—it is a cultural habit. Eating mindfully is a learning process—and just because one has always done something doesn’t mean we can’t learn to do better. So this is my way of saying, I want to learn more about the issue.<br /><a href="http://farm7.static.flickr.com/6048/6309046435_14198f8fcc.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6048/6309046435_14198f8fcc.jpg" alt="" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;">Cod cheeks, surprisingly reasonable at only $2.50 a serving. </span><a href="http://farm7.static.flickr.com/6035/6309566504_e858ba93e8.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6035/6309566504_e858ba93e8.jpg" alt="" border="0" /></a><span style="font-weight: bold;">The cod cheeks sauteed in butter. </span><br /></div>With all this said, the cod cheeks were marvelous, a bit textural like sea scallops and so flavorful. Icelanders, as a rule don’t eat cod themselves because it is an expensive fish that they export; instead, they eat the oil, liver and the “odd bits.” Here, I sautéed them in a LOT of Icelandic butter, treating them a bit like I would a scallop. So good!<br /><br />*Update: The Monterrey Bay Aquarium upgraded Icelandic cod to <a href="http://www.iceland.is/iceland-abroad/us/nyc/islenska/frettir-og-tilkynningar/atlantic-cod-upgraded-to-%E2%80%9Cgood-alternative%E2%80%9D-by-monterey-bay-aquarium/7983/">GOOD ALTERNATIVE </a>last summer. This is great news! Seems like the Icelandic fish industry is working with the Monterrey Bay Aquarium to make their fisheries more sustainable.<br /></div>Ullahttp://www.blogger.com/profile/16048436304881886327noreply@blogger.com0tag:blogger.com,1999:blog-21967299.post-54105377583721405102011-11-02T14:19:00.000-07:002011-11-02T14:36:48.916-07:00Roasted Icelandic Lamb Fillet<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6213/6307250428_d6c9545121.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6213/6307250428_d6c9545121.jpg" alt="" border="0" /></a><span style="font-weight: bold;">Pretty sunset over Reykjavik</span><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6216/6306730163_9253b0abf7.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6216/6306730163_9253b0abf7.jpg" alt="" border="0" /></a><span style="font-weight: bold;">Lamb fillet which had been previously frozen. </span><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6212/6306731819_0b7cbc9dd1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 324px;" src="http://farm7.static.flickr.com/6212/6306731819_0b7cbc9dd1.jpg" alt="" border="0" /></a> <span style="font-weight: bold;">Perfectly roasted lamb fillets with crispy fat cab! </span><br /></div><br />To say Icelandic lamb is good is an understatement. It really is fantastic. My mother had been to Iceland in June and was going on and on about this lamb fillet which she had been served at a family’s member house. You see, we talk a lot about meals we have had together and I was a bit jealous. Yes, our lamb is excellent but Icelandic lamb is too and I was curious to learn about this cut, the secret she said was the decedent fat cab that is left on the fillet. Now, I was even MORE jealous! Lamb fat is one of my favorites, and please do not be afraid of animal fat, there really is little science linking animal fat to disease and if you are afraid of gaining weight, fat actually helps to satiate you and for some odd reason fat does not make people gain weight like highly refined sugars and carbohydrates. Not all calories are equal! So please, let’s not be afraid of animal fat. Let yourself enjoy it, because it really is enjoyable. As you can see, this lamb fillet has almost as much fat as it does tender loin meat, but that is the point, crispy fat and tender luscious lamb meat (this is starting to get a bit lewd!).<br /><br /><div style="text-align: justify;">I roasted the fillet in a very hot oven (525 degrees) for about 11 minutes and let the meat rest for 5 minutes. The fat cap became crispy and the inside was still rare: the perfect combo. I hope the “lamb fillet with fat cap” becomes a trend in New York!<br /><a href="http://farm7.static.flickr.com/6225/6306731095_9f1798c377.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6225/6306731095_9f1798c377.jpg" alt="" border="0" /></a><span style="font-weight: bold;">I the seasoned lamb fillets. </span><br /></div><br /><div style="text-align: center;"><a href="http://farm7.static.flickr.com/6101/6306732333_c2157c3217.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6101/6306732333_c2157c3217.jpg" alt="" border="0" /></a> <span style="font-weight: bold;"> Proof they were perfectly roasted. </span><br /></div><blockquote><a name="5410537758372140510"></a> <h3 class="post-title entry-title"> Roasted Icelandic Lamb Fillet </h3><br /><span style="font-weight: bold;">Ingredients:</span><br /><br /><ul><li>1 -1 ½ pounds Icelandic lamb fillet (two pieces)--(serves to people)</li><li>Freshly crushed pepper (I used rose peppercorns)</li><li>Sea salt, to taste</li></ul><br /><span style="font-weight: bold;">Preparation:</span><br /><br /><ol><li>Preheat the oven to 525 degrees</li><li>Season the lamb fillet well with sea salt and freshly cracked pepper. Place the fillets fat cap side up in a roasted pan and roast for about 11 minutes (or until the fat becomes crispy).<br /></li><li>Remove from oven and let rest for at least five minutes. Enjoy!</li></ol></blockquote>Ullahttp://www.blogger.com/profile/16048436304881886327noreply@blogger.com0tag:blogger.com,1999:blog-21967299.post-73753422463600170662011-11-01T11:26:00.000-07:002011-11-01T11:35:36.009-07:00Windy day in Reykjavik<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6042/6302835955_de0565f9f6.jpg"><br /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6116/6302834955_fa37d8b01d.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6116/6302834955_fa37d8b01d.jpg" alt="" border="0" /></a><a href="http://farm7.static.flickr.com/6042/6302835955_de0565f9f6.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6042/6302835955_de0565f9f6.jpg" alt="" border="0" /></a><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6229/6302836641_6d828ebbde.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6229/6302836641_6d828ebbde.jpg" alt="" border="0" /></a><span style="font-weight: bold;">The view of the ocean and Esja from the shores of Reykjavik</span><br /></div><div style="text-align: justify;">We arrived in the early morning and were greeted by a strong wind, the day turned out to be clear and the November light is so beautiful in Iceland--it tugs at the buildings and mountains creating a golden effect that last for hours. Today we feasted on canned cod liver(amazing!), Icelandic butter, smoked trout, local cheeses and hot chocolate. Tonight we are making poached sole, we are also hoping for another clear day tomorrow.</div>Ullahttp://www.blogger.com/profile/16048436304881886327noreply@blogger.com0tag:blogger.com,1999:blog-21967299.post-76408438251762750952011-10-24T07:31:00.000-07:002011-10-24T07:38:41.297-07:00Headed to Reykjavik<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6231/6276237619_9665a97a40.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6231/6276237619_9665a97a40.jpg" alt="" border="0" /></a><span style="font-weight: bold;"> Esja ---the mountain that can be scene from Reykjavik.</span><br /></div><br /><div style="text-align: justify;">I am going to Iceland with my mother next week to help with an exhibition of my late grandmother's paintings. I haven't been to Iceland in a long while and I can't wait! I plan on going to the heated public pools, eating lot's of dairy products, lamb, poached North Atlantic haddock and spending time with my wonderful mother! I am bringing my camera too, so that I can capture the beauty that keeps me coming back to the land of my birth.<br /></div>Ullahttp://www.blogger.com/profile/16048436304881886327noreply@blogger.com0tag:blogger.com,1999:blog-21967299.post-89874990630987677082011-09-14T09:42:00.000-07:002011-09-14T13:31:08.928-07:00Raise the Roof Fundraiser at the Hamden Inn<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.watershedpost.com/sites/default/files/RAISE_THE_ROOF_fundraiser_flyer_2011_0.jpg?1316013229"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 388px; height: 600px;" src="http://www.watershedpost.com/sites/default/files/RAISE_THE_ROOF_fundraiser_flyer_2011_0.jpg?1316013229" alt="" border="0" /></a><span style="font-weight: bold; color: rgb(0, 0, 102);">Poster design by the talented Cindy Dunne</span><br /><br /><div style="text-align: justify;">If you haven't heard about the recent flooding's impact on upstate New York farms, you can read <a href="http://www.watershedpost.com/2011/regional-farms-harshly-impacted-flooding">my piece on the Watershed Post</a>, unfortunately many of our farms experienced devastating loses after the heavy rains we have experienced. Luckily, our community is filled with talented artists and farmers, and we are especially lucky to have the <a href="http://www.facebook.com/pages/Sherman-Hill-Farmstead/293249267897">Shermin Hill Farmstead </a>and the <a href="http://www.facebook.com/pages/The-Hamden-Inn/131502996917105">Hamden Inn </a>which is located on the vegetable farm<a href="http://www.facebook.com/Lucky.Dog.Farm.And.Store"> Lucky Dog Organic Farm in Hamden, NY </a>organizing this event. I am honored to be donating these two framed prints of my photography for the Raise the Roof Fundraiser at the Hamden Inn in Hamden, NY.<br /><br />For more info check out the <a href="http://www.facebook.com/pages/Raise-The-Roof-Farm-Flood-Relief-Fundraiser/209390582457448">Raise the Roof page on facebook </a>and check out the <a href="http://www.watershedpost.com/2011/sunday-918-raise-roof-farm-flood-relief-fundraiser">Watershed Posts piece on the fundraiser. </a><br /></div></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6162/6147141673_a9816d8341_b.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 750px;" src="http://farm7.static.flickr.com/6162/6147141673_a9816d8341_b.jpg" alt="" border="0" /></a><span style="font-weight: bold; color: rgb(0, 0, 102);">Picture of the prints in a frame.<br />I had to include my rooster lamp which I have yet to get a shade for! </span><a href="http://farm7.static.flickr.com/6175/6147126329_3f9991d758_o.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 366px;" src="http://farm7.static.flickr.com/6175/6147126329_3f9991d758_o.jpg" alt="" border="0" /></a><span style="font-weight: bold; color: rgb(0, 0, 102);">Charolais Cow and Calf in Autumn Light</span><br /><span style="font-weight: bold; color: rgb(0, 0, 102);"> 11 1/2 X 15 1/4 in a 15 3/4 x 19 3/4 frame</span><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6071/6147126083_1b69700a01_o.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 377px;" src="http://farm7.static.flickr.com/6071/6147126083_1b69700a01_o.jpg" alt="" border="0" /></a><span style="color: rgb(0, 0, 102); font-weight: bold;">Spring Lake Lambs<br />11 1/2 X 15 1/4 in a 15 3/4 x 19 3/4 frame</span><br /></div><div style="text-align: center; font-weight: bold; color: rgb(51, 0, 153);"><span style="color: rgb(0, 0, 102);">This image was featured on the cover of the 2010-2011 Pure Catskills Guide</span><br /><br /></div><br /><a href="http://www.watershedpost.com/2011/sunday-918-raise-roof-farm-flood-relief-fundraiser"></a>Ullahttp://www.blogger.com/profile/16048436304881886327noreply@blogger.com0tag:blogger.com,1999:blog-21967299.post-2375590873984392562011-09-09T05:35:00.000-07:002011-09-09T06:06:11.225-07:00A Walk Before Dark<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6208/6128381551_a6450b2113.jpg"><br /></a><a href="http://farm7.static.flickr.com/6081/6128372509_ca29127963.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6081/6128372509_ca29127963.jpg" alt="" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6202/6128376463_c6a142fa92_o.jpg"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6064/6128922558_0a51b4a6fb.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6064/6128922558_0a51b4a6fb.jpg" alt="" border="0" /></a><a href="http://farm7.static.flickr.com/6202/6128376463_c6a142fa92_o.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6202/6128376463_c6a142fa92_o.jpg" alt="" border="0" /></a><a href="http://farm7.static.flickr.com/6208/6128381551_a6450b2113.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6208/6128381551_a6450b2113.jpg" alt="" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6081/6128372509_ca29127963.jpg"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6084/6128377465_df60ffc73a.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6084/6128377465_df60ffc73a.jpg" alt="" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6069/6128379627_6c963f993a.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6069/6128379627_6c963f993a.jpg" alt="" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6083/6128378769_d0b9e3d5cd.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6083/6128378769_d0b9e3d5cd.jpg" alt="" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6067/6128380303_9136f1c95b.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6067/6128380303_9136f1c95b.jpg" alt="" border="0" /></a>Ullahttp://www.blogger.com/profile/16048436304881886327noreply@blogger.com0tag:blogger.com,1999:blog-21967299.post-65277401400308976252011-09-03T07:44:00.000-07:002011-09-03T08:04:36.856-07:00Summer Harvest and Irene<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6184/6108729375_fa86f59f25_o.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6184/6108729375_fa86f59f25_o.jpg" alt="" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6200/6108729755_a19d29af19_o.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 348px;" src="http://farm7.static.flickr.com/6200/6108729755_a19d29af19_o.jpg" alt="" border="0" /></a>
<br /><div style="text-align: justify;">New York City was lucky. Irene did little to cramp our style but unfortunately many of New York's farmers faced devastating loses due to flooding after Irene's heavy rains. Our CSA farm in Long Island did not lose too many crops, but I wanted to post pictures of summer's bounty from this weeks CSA to illustrate what was lost throughout our state. New York vegetable farmers work hard ALL year long for a summer's harvest and this past week many lost all their crops, which for many represents most of their annual income. An old friend's farm in Schoharie county was flooded and 4 feet of water destroyed her house, her barn and many of her farm animals perished. I can not imagine it. There are many fundraising efforts underway, and I will keep you posted on them! For now, please check out <a href="http://pure-catskills.blogspot.com/2011/09/fundraisers-to-benfit-catskill-farms.html">Pure Catskills list of fundraising efforts. </a>
<br /></div>Ullahttp://www.blogger.com/profile/16048436304881886327noreply@blogger.com0tag:blogger.com,1999:blog-21967299.post-56921845853076296212011-08-06T07:03:00.000-07:002011-08-06T08:43:53.957-07:00Marinated Zucchini with Herbs<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6002/6014903698_7e388e2310_b.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 750px;" src="http://farm7.static.flickr.com/6002/6014903698_7e388e2310_b.jpg" alt="" border="0" /></a><span style="font-weight: bold;">My new obsession: Marinated Zucchini with Basil or Mint</span><br /></div><div style="text-align: center;"><a href="http://farm7.static.flickr.com/6006/6014112339_f14ba3955a_o.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6006/6014112339_f14ba3955a_o.jpg" alt="" border="0" /></a> <span style="font-weight: bold;"> One weeks share! </span><br /></div>I joined the <a href="http://sunnysidecsa.com/">Sunnyside CSA</a> this year, I have resisted in past years because my mother and I garden together on the farm, but after a challenging spring, we were not able to focus that much on the garden. Thankfully, being part of a CSA makes you feel like you have an organic garden, full of summer's bounty at your disposal, which for a city dweller feels like you have found the world's best kept secret. I have found that the CSA has complimented my personality, I am frugal and like to get creative, so all the vegetables force me to cook more, and to experiment. Also, it is so easy, you just need to pick up the vegetables and you are set all week. Not to mention how reasonable it is, for just over 20 dollars a week you have enough vegetables for four adults. The CSA forces you to eat out a lot less, so there is extra savings on top of that and the icing on the cake is that all the money goes straight to the farmer.<br /><br />A friend recently gave me the book La Cucina: The Regional Cooking of Italy, which is filled with ancient Italian recipes that have been compiled by chefs in an effort to preserve Italy's culinary tradition. My favorite section of the book is the one devoted to vegetables, there is nothing more inspired or simple than how the Italians prepare vegetables. Every recipe I have tried has not only been surprising but a perfect compliment to the abundance that the CSA has provided us with. Growing up in New York, one would be hard pressed to not have a strong tie to Italian food, however I have never been a fan of Italian American food: too much pasta, cheese and tomato sauce. I have since learned, that Italian food can be fresh, delicious and seasonal.<br /><br />All these seasonal vegetables would not have been made possible if it were not for the organization <a href="http://www.justfood.org/">Just Food</a>, that creates CSA's in NYC, the farm <a href="http://www.goldenearthworm.com/">Golden Earthworm Organic</a>, or all the wonderful volunteers that work hard to create such a wonderful resource for our community. All this community involvement makes the vegetables taste even better. The whole experience has made me very optimistic about where our food movement is going and the potential we have to make each others lives better.<br /><br />One of my favorite recipes from the book is a "marinated zucchini recipe" which uses white vinegar, garlic and mint. It is delightful. I tried it once with basil, and I almost prefer it. Also, it is advised that you serve it cold, but I prefer it served hot.<br /><div style="text-align: center;"><a href="http://farm7.static.flickr.com/6121/6014111249_3207e46ccc.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6121/6014111249_3207e46ccc.jpg" alt="" border="0" /></a><span style="font-weight: bold;">The sliced zucchini</span><br /></div><div style="text-align: center;"><a href="http://farm7.static.flickr.com/6023/6014111581_855a4bb617_o.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6023/6014111581_855a4bb617_o.jpg" alt="" border="0" /></a><span style="font-weight: bold;">frying the zucchini in olive oil</span><br /></div><a href="http://farm7.static.flickr.com/6002/6014133397_fbf6242046_b.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 750px;" src="http://farm7.static.flickr.com/6002/6014133397_fbf6242046_b.jpg" alt="" border="0" /></a><br /><br /><blockquote><span style="font-size:180%;"><span style="font-weight: bold;">Marinated Zucchini with Mint or Basil</span></span><br /><br /><span style="font-style: italic;">adapted from La Cucina: The Regional Cooking of Italy</span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><ul><li>2 zucchini, sliced thinly</li><li>handful of basil or mint</li><li>3 cloves of garlic, sliced or minced<br /></li><li>1/3 cup olive oil plus 1 tablespoon if needed</li><li>1/4 cup white vinegar</li><li>1/4 teaspoon salt or to taste</li></ul><br /><span style="font-weight: bold;">Preparation: </span><br /><ol><li>Using a mandolin or knife, slice the zucchini thinly</li><li>in a heavy bottomed skillet fry the zucchini until tender and just golden</li><li>you will need to fry these in batches</li><li>place on serving dish</li><li>mince the garlic and mint or basil</li><li>after you have sauteed the zucchini</li><li>check the level of olive oil, if you think you need a bit more add a tablespoon</li><li>fry the garlic and herbs, until fragrant</li><li>add vinegar, then salt</li><li>pour over zucchini and serve!</li><li>enjoy! </li></ol><br /></blockquote>Ullahttp://www.blogger.com/profile/16048436304881886327noreply@blogger.com0tag:blogger.com,1999:blog-21967299.post-49311874570307617362011-07-19T08:06:00.000-07:002011-07-21T16:12:12.492-07:00Have you visited a New York farm this summer?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6137/5953938509_cd12e05409.jpg"><br /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6146/5954184857_0d04de229f.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6146/5954184857_0d04de229f.jpg" alt="" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6134/5954497092_e162472cd0.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6134/5954497092_e162472cd0.jpg" alt="" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;">The view from the barn, beautiful mountains in the distance. </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6023/5954497750_749f9e1853_o.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6023/5954497750_749f9e1853_o.jpg" alt="" border="0" /></a><br /></div><div style="text-align: center;"><span style="font-weight: bold;">Stox dairy has around 50 registered Holstein and Brown Swiss. </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6137/5953939401_1969926db7.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6137/5953939401_1969926db7.jpg" alt="" border="0" /></a><br /></div><div style="text-align: center;"><span style="font-weight: bold;">The Dauberts' barn was so clean and cool, I almost wanted to move in! </span><a href="http://farm7.static.flickr.com/6137/5953938509_cd12e05409.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6137/5953938509_cd12e05409.jpg" alt="" border="0" /></a><br /></div><span style="font-weight: bold;">Butter making for the kids! A highlight of the tour was how knowledgeable and enthusiastic the Daubert's daughter was about agriculture and their lovely farm. </span><br /><br />Summer is the perfect time to visit a farm in New York State! Upstate Chenango County recently held the <a href="http://ccechenango99.squarespace.com/festival-of-farms">"Chenango County Fesitval of Farms," </a>where dozens of local farms opened their doors and barnyards to the public. I had the chance to visit<a href="http://www.stoxdairy.com/index.html"> Stox Dairy</a> in Bainbridge, New York. Jeremy and Rebecca Daubert are young, energetic dairy farmers who milk around 50 registered Brown Swiss and Holstein cows, and they are also parents to two adorable children. The tour was excellent, the farm was gorgeous and the whole family was involved in teaching and showing off the dairy operation. Farming is one of the few professions where family is the center of the business, it is a lot of work, but it is also one of the best ways to live.Ullahttp://www.blogger.com/profile/16048436304881886327noreply@blogger.com0tag:blogger.com,1999:blog-21967299.post-56674892762582709172011-07-11T16:24:00.000-07:002011-07-12T08:44:29.112-07:00The meal that technology found<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm7.static.flickr.com/6131/5927760217_2c77095d4b_o.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6131/5927760217_2c77095d4b_o.jpg" alt="" border="0" /></a>After a long day of hiking in the Adirondacks, we decided to take the “scenic byway” home, which extends from Saranac Lake through to Old Forge and through the historic city of Utica. Utica is the home of one my friends Shulamis Giordani who is a food entrepreneur/visionary who founded and runs <a href="http://www.foodshedbuyingclub.com/Welcome.html">the Foodshed buying club</a>, an Internet based storefront that connects farmers and buyers. She is always talking about her adopted city of Utica; it’s diversity and potential. Curious, and armed with my Smartphone, I yelped “hot on yelp” while on the highway, and knowing that Utica has a long and storied Italian food tradition we decided on <a href="http://www.yelp.com/biz/joeys-restaurant-utica">Joey’s Italian eatery</a>, pressed “directions” and then “navigation” on Google maps and we began a tour of Utica, a once grand city that seems to not have lost it’s charm or home town pride.<br /><br /><a href="http://www.joeysrestaurant.com/">Joey’s</a> was bustling when we arrived, and a waitress asked if we had a reservation, we said no, and she quickly ushered us to the bar, telling us we could get a table in 20 minutes. The place looked like it had not been changed since the 1970’s, and there were numerous families’ enjoying heaping portions of home-style Italian American classics. This place had charm, people were happy to be there and we felt like were in an episode of No Reservations, invited into another world: a community centered on good food and tradition.<br /><a href="http://farm7.static.flickr.com/6013/5928317642_b5eb7d69d5_o.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6013/5928317642_b5eb7d69d5_o.jpg" alt="" border="0" /></a>We only had to wait 10 minutes and sat down eat dinner. We ordered stuffed cherry peppers, “Utica-style Italian greens” and an anti-pasta salad that was extremely satisfying after our hard hike. Our short visit to Utica felt rich, all because we were armed with technology that led us to an authentic hometown favorite. Sometimes innovation can help one find old gems.<br /><br /><a href="http://farm7.static.flickr.com/6128/5927761163_47cd754308_o.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6128/5927761163_47cd754308_o.jpg" alt="" border="0" /></a>Utica Italian-style Greens: Escarole, Garlic, Parmesan/Romano Cheese, Breadcrumbs and Sweet and Hot Peppers. Got to recreate this for my column.<br /><a href="http://farm7.static.flickr.com/6006/5927761989_c2b7e8f071_o.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6006/5927761989_c2b7e8f071_o.jpg" alt="" border="0" /></a>And then we drove home, filled and happy.<br /></div>Ullahttp://www.blogger.com/profile/16048436304881886327noreply@blogger.com0tag:blogger.com,1999:blog-21967299.post-77618153267135905962011-06-07T09:48:00.000-07:002011-06-07T10:35:58.999-07:00Clamming it up!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5023/5809016500_e84e339732_b.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 750px;" src="http://farm6.static.flickr.com/5023/5809016500_e84e339732_b.jpg" alt="" border="0" /></a><a href="http://events.nytimes.com/recipes/10020/0000/00/00/Clams-in-Black-Bean-Sauce/recipe.html"><span style="font-weight: bold;">Clams with Black Bean Sauce</span></a><br /></div>Do you ever get overwhelmed thinking about what to make for dinner? Deciding whether it will be tasty, sustainable and healthy is becoming more and more complicated. Not to mention is it all safe? Shellfish are one of those miracle foods that are not only sustainable, tasty and healthful they are extremely easy to prepare once you learn the tricks to cleaning and steaming them! Not to mention how affordable they can be.<br /><br /><blockquote>This article by Barry Estabrook entitled <a href="http://www.gourmet.com/foodpolitics/2009/03/politics-of-the-plate-sustainable-clams">Politics of the Plate: Clam Up</a> makes one want to eat clams almost every week because one can help American producers and the environment with out sacrificing on flavor:<br /><br /><span style="font-style: italic;">Due to excess production and a decline in the number of clams Americans eat, Massachusetts clams are now worth only 17 cents and have to compete with 9-cent imported clams from Vietnam and elsewhere in Asia. With rising costs, some farmers are no longer able to stay in business.<span style="font-style: italic;"> </span>One of the hurdles Rheault hopes to overcome is that clams tend to be bi-coastal delicacies. “We have to get word out to people in the heartland who have never tried a clam because they think it’s yucky,” he said. “It’s nutritious, particularly when everyone’s looking for more Omega-3s. </span>And it’s delicious.” </blockquote><p></p>Calms have a deep briny flavor, and when complimented with homemade black bean sauce it gives you a tremendously flavorful dish with little effort. It is important to use smaller clams like little neck or manila in this dish because the larger clams can be tough. In the summer I love to garnish it with minced fresh basil, cilantro, chives or even mint. Whatever fresh herbs you have on hand. Check out the recipe here: <a href="http://events.nytimes.com/recipes/10020/0000/00/00/Clams-in-Black-Bean-Sauce/recipe.html"><span style="font-weight: bold;"> Clams with Black Bean Sauce</span></a>.<br /><br />This dish is complimented well by rice and a seasonal sautéed vegetable like baby bok choy or spinach.<br /><br /><span style="font-weight: bold;">Some other simple clam dishes:</span><ol><li> <a href="http://goldilocksfindsmanhattan.blogspot.com/2010/05/steamed-clams-with-bacon-and-cream.html">Steamed Clams with Bacon and Cream</a></li><li><a href="http://goldilocksfindsmanhattan.tumblr.com/post/2950767275/dinner-tonight-was-manila-clam-mussel-and">Clam, Mussel and Saffron Butter Spaghetti</a></li></ol>Ullahttp://www.blogger.com/profile/16048436304881886327noreply@blogger.com0tag:blogger.com,1999:blog-21967299.post-79562605022255682052011-06-04T16:18:00.000-07:002011-06-05T06:46:26.552-07:00Arugula Salad with Parmesan and Lemon Dressing<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2556/5798237782_01b24300d1_b.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 647px;" src="http://farm3.static.flickr.com/2556/5798237782_01b24300d1_b.jpg" alt="" border="0" /></a><br />My mother had a wonderful garden while we were growing up and our summers were filled with the best salads, vine ripened tomatoes and all sorts of wonderful produce. However, I appreciated everything except for arugula, it was just too spicy and bitter for my sensitive taste buds, and it wasn’t until I moved to New York after college that I started a love affair with it. At a lower east side pizzeria I had a wonderfully simple arugula salad with Parmesan shavings and a lemon olive oil dressing and I have been hooked ever since. The secret to this salad is to season it liberally with salt and freshly cracked black pepper.<br /><blockquote><br /><span style="font-weight: bold;"><br /><span style="font-size:180%;">Arugula Salad with Parmesan and Lemon Dressing<br /><br /></span>Ingredients:</span><br /><ul><li>Juice of half a lemon (about 1 tablespoon)</li><li>¼ cup olive oil</li><li>1 clove garlic crushed</li><li>1 bunch of arugula, washed and dried</li><li>Salt and freshly cracked black pepper to taste</li><li>Parmesan cheese, shaved with a vegetable peeler</li></ul><span style="font-weight: bold;">Preparation:</span><br /><ol><li>In a bowl mix the lemon juice, olive oil and garlic. I like to add the garlic to infuse the oil with garlic flavor but I remove it when I dress the salad.</li><li>Meanwhile, wash and dry the arugula and place in a large bowl.</li><li>Dress the salad with the olive oil and season with salt and pepper. Mix the salad so that it is fully covered with the dressing.</li><li>Shave the Parmesan cheese and place on top of salad. Serve! Enjoy! </li></ol></blockquote>Ullahttp://www.blogger.com/profile/16048436304881886327noreply@blogger.com0tag:blogger.com,1999:blog-21967299.post-83002830783397088842011-05-18T07:33:00.000-07:002011-05-18T19:53:45.804-07:00Slow Roasted Fresh Ham with Ramps<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM0UGdiSz7Abh1zUaQa1fVJ8wildY-9fHeN-cX6En61vPN41O_IDIbQXy-XZA0VGI1Ist_14yBrptN05JYD4R5YffJV6ML6r7KpCnDmVfUh1gxX_05V1jnGMOaeyiyjoCEEWTG/s1600/IMG_9150.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM0UGdiSz7Abh1zUaQa1fVJ8wildY-9fHeN-cX6En61vPN41O_IDIbQXy-XZA0VGI1Ist_14yBrptN05JYD4R5YffJV6ML6r7KpCnDmVfUh1gxX_05V1jnGMOaeyiyjoCEEWTG/s400/IMG_9150.jpg" alt="" id="BLOGGER_PHOTO_ID_5608243401980036482" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlgKj2hunn0L6shiqtK-lEuyIcSlsP7jYeDryKqOz9O0d5cXnXxSb-RC6-lKRhdsbl9RWn-8wdwSkHK0mMQtL3J0iCTG7wRVU4nK9mf7Vmzhn2mgDF3j9WEi4_2GsLgUK2yJny/s1600/IMG_9167.jpg"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ4n9bz_IISzQa-HwKJnzvIIHvShyphenhyphencYB3PvJnMe66FJk6wu-5QsnWpeGnDyU2224kmgLKu1bqtICVY3WkiOClHaO-eUhwS60_nmaxdoGe_ySmotwFZH13wMrJoYJTfwTjGnHbt/s1600/IMG_9151.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ4n9bz_IISzQa-HwKJnzvIIHvShyphenhyphencYB3PvJnMe66FJk6wu-5QsnWpeGnDyU2224kmgLKu1bqtICVY3WkiOClHaO-eUhwS60_nmaxdoGe_ySmotwFZH13wMrJoYJTfwTjGnHbt/s400/IMG_9151.jpg" alt="" id="BLOGGER_PHOTO_ID_5608243403359761778" border="0" /></a><br /><div style="text-align: justify;">After learning how to forage at last year’s<a href="http://goldilocksfindsmanhattan.blogspot.com/2010/04/forage-and-feast-fun.html"> Forage and Feast</a> I was able to find a large patch of ramps in our woodlot.<a href="http://norecipes.com/blog/2010/04/18/forage-and-feast-ii/"> Mark from no recipes taught</a> us how to distinguish between ramps and Lily of the Valley, which are quite similar in appearance but have a different smell: Ramps have a wonderful garlic aroma and the Lily of the Valley have none and are poisonous! When foraging it’s important to use all your senses, which is also true when you cook.<br /><br />Buying frozen meat from farmers in bulk has become<a href="http://www.meatshare.com/"> a hopeful trend</a>, and many devotees are confronted with new cuts and some might be intimidated or have little idea what to do with these unfamiliar cuts. For instance, customers of our bulk orders might find cuts like bone-in fresh ham or pork shanks and wonder what to do. Fear not! There are many wonderful ways to prepare these cuts!<br /><br />My grandmother-<a href="http://www.karch.dk/uk">studied art in Copenhagen</a> as a young woman and learned how to roast pork in a Danish style. Many butchers here in the states did not include a fat or skin on the loin roast so she would instead roast a fresh ham or picnic roast for us when I was a child. She also never abandoned the frugality she and my grandfather had to employ as young “starving” artists in post war New York. For this slow roasted ham with ramps, I used her method but I marinated the fresh ham in chopped ramps with olive oil and salt and pepper. Roasting less expensive cuts like fresh ham is the perfect way to get the decadent roasted pork experience but on a budget. Not to mention the fact that I was able to create four meals from this pork roast: I served the leftovers over homemade refried beans with lime juice, also in a “twice cooked” Chinese stir fry with vegetables and then I made ramen with the bones.<br /></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlgKj2hunn0L6shiqtK-lEuyIcSlsP7jYeDryKqOz9O0d5cXnXxSb-RC6-lKRhdsbl9RWn-8wdwSkHK0mMQtL3J0iCTG7wRVU4nK9mf7Vmzhn2mgDF3j9WEi4_2GsLgUK2yJny/s1600/IMG_9167.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlgKj2hunn0L6shiqtK-lEuyIcSlsP7jYeDryKqOz9O0d5cXnXxSb-RC6-lKRhdsbl9RWn-8wdwSkHK0mMQtL3J0iCTG7wRVU4nK9mf7Vmzhn2mgDF3j9WEi4_2GsLgUK2yJny/s400/IMG_9167.jpg" alt="" id="BLOGGER_PHOTO_ID_5608243401059308338" border="0" /></a><br /><span style="font-size:180%;"></span><blockquote><span style="font-size:180%;"> <span style="font-weight: bold;">Slow Roasted Fresh Ham with Ramps</span></span><br /><br />Ingredients:<br /><blockquote><ul><li>One fresh ham preferably bone in (5-6 lbs)</li><li> Salt and pepper to taste </li><li> A seasonal herb chopped and added to olive oil</li></ul><span style="font-weight: bold;">Preparation:</span><br /><ol><li>Preheat the oven to 350 degrees</li><li>Bake for 4 to 5 hours or until the roast cooks to an internal temperate reads 155-160.</li><li>Let rest before slicing. Enjoy!</li></ol></blockquote><br /><br /></blockquote>Ullahttp://www.blogger.com/profile/16048436304881886327noreply@blogger.com0tag:blogger.com,1999:blog-21967299.post-6443114628368135542011-05-13T09:58:00.000-07:002011-05-13T10:39:41.675-07:00Spring is Here, Yes.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3648/5715531495_dc807fd6f9.jpg"><br /></a><a href="http://farm3.static.flickr.com/2035/5715531897_f09462627b.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2035/5715531897_f09462627b.jpg" alt="" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2432/5716095356_33b2345b9a.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2432/5716095356_33b2345b9a.jpg" alt="" border="0" /></a><a href="http://farm4.static.flickr.com/3648/5715531495_dc807fd6f9.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm4.static.flickr.com/3648/5715531495_dc807fd6f9.jpg" alt="" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3262/5715531161_baeebf7d72.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 480px; height: 500px;" src="http://farm4.static.flickr.com/3262/5715531161_baeebf7d72.jpg" alt="" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2540/5716096504_d1462a3903_o.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2540/5716096504_d1462a3903_o.jpg" alt="" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2798/5716095792_bedf5721b9.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 378px;" src="http://farm3.static.flickr.com/2798/5716095792_bedf5721b9.jpg" alt="" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3552/5716097004_00f8a79cb4_o.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm4.static.flickr.com/3552/5716097004_00f8a79cb4_o.jpg" alt="" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2010/5716097464_8b5abee504_o.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 333px; height: 500px;" src="http://farm3.static.flickr.com/2010/5716097464_8b5abee504_o.jpg" alt="" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2035/5715531897_f09462627b.jpg"><br /></a><a href="http://farm4.static.flickr.com/3648/5715531495_dc807fd6f9.jpg"><br /></a>Ullahttp://www.blogger.com/profile/16048436304881886327noreply@blogger.com0