raining and the blues

Finally - It is blueberry season ...
I have slept in Helen's blueberry patch across from my yurt, waiting for the bountiful season to begin ---its about damn time that these delicious and antioxidant packed treats of the summer have arrived.
I'd like to pass on my blueberry peach crisp recipe ... But I don't want you people baking these fresh delights, damnit. I like to grab a wheel of Blythedale Brie (remember to let it ripen for a few hours before serving), drizzled with local honey
a few slices of bread and those awesome fresh blueberries.

Farmer Helen prepares for CSA pickup day.

Read up on CSA's and find one in your area, if you're lucky to catch them in time. Many farms offer winter CSA's as well. It is the best way to get top quality, fresh food and build community and relationship with your local growers. Helen puts in the extra effort by making pestos and adding Knoll Farm eggs to her members' baskets...
This is a simple, yet eloquent salad ...prepared with local, fresh ingredients and no fuss -- its all about compatibility folks, whether it be Summer Radishes with arugula, horseradish sauteed apples, raspberry cider vinagrette, and creamy chevre ...or a 66 year old love affair. Just remember that some things go together and some things just dont.
Remember to sprinkle with a little sea salt and fresh ground pepper. Delicious!
For details on this one, you're going to have to ask.
I have to apologize for my tardiness in posting. It's been a hectic week here on the farm. I promise to update with more recipes soon ...just please, dont stop reading. To further lure your interested .............. My finale.

That is right, wood fired cob oven pizza. And yes, those are VT Smoke and Cure Pepperonis.
If you have some free time, I recommend following my pizza recipe. You don't need many toppings to get going and you don't need a bad ass cob oven... Fire up the grill and grab a few cold ones. Grilled pizza is seriously delicious. Just make sure your fire is low (on gas) or your coals are white -- Make sure the grate is HOT. Cook dough just like you'd cook eggs - with patience. (As the water evaporates from the dough/egg, a crust begins to form ..a common mistake is to be antsy --- let it mellow until it moves freely from the grill (or pan).

Since I don't have much time to throw a recipe in the mix, I'm passing it on to my friend Jeremy. I gave him a dozen Knoll Farm eggs -- and He done em up right. Therefore -- Thou shalt read and learn. He has a keen camera eye and he also gave me some props on his site. So ... For further reading Jeremy Bites.

into the wild...mushroom huntin.

I guess I have always had an affinity for anything edible. Which explains the aforementioned chubbiness.
My brother used to completely abhor even the slightest mention of the idea. He would make those ridiculous gagging noises, that have since become his trademark. Living in Oklahoma, we never really had much access to anything beyond canned or white buttons ....
So, in honor of Rabi --who has since changed his eatin' ways ...I give you:
The wonderful world of mushrooms.

I had a great time hiking over the past few days... I needed to get out in the woods and find sanctuary from our high fructose society... I actually just needed to stretch my legs and be silent for a few hours. .. Actually, Vermont is the only state capital with NO McDONALD's (Coca Cola users can still find their vice.

There weren't of a lot of shrooms around due to dry weather ...But there were plenty for me.
My friend Jeremy, a fellow foodie with a wise pallete, motivated me to get out and forage for things besides nettles and jewel weed. Things like King Boletes and Chanterelles.

Bolete

Chanterelle

In other wild news ... I harvested a few Cattails from the pond. I'm definitely feeling more connected to earth from all this wild grazing. I just sliced up the cattail roots and ate them raw. No harm.
I think I will harvest more and use them in a saute with the mushrooms and eat for dinner.

A note of caution: I am no expert. In fact, I'm barely an amateur. Sometimes, I just think things look edible, so I taste them. Mostly, I imagine that my stomach is made of some sort of machine grade steel due to bourbon consumption. If you're going to try and harvest your own wild edibles, I recommend seeking out and expert adviser. At least pick up a book.

............

ps. It is sugar snap season
dont cook em, just eat em.

to start the day

..Silence

Moments pass and we never stop to assume their magnitude ...
quickly, in this infinite universe, our creation of time stirs forward.
Keeping us locked into the cycle of continual process.
and it not until we break this cycle that there is an instance for peace.
It is from within our breath that we are given the occasion to meditate upon the sun, wind, and rain
...to fill our souls with energy to face the day.
Possibly to rejuvenate from the loneliness, sadness, or disassociation we face inside our hearts.

So, to start each moment with silence is a gift of the most simplistic nature.

Also, a griddle cakes with a damn good coffee is also great at re balancing the chi.
Corn Griddle Cakes --
2 C Butterworks Farm "early riser" cornmeal
1 C Whole Wheat Flour or rice for Gluten free
2 t Baking powder (aluminum free)
1/3 C canola oil
3 T maple syrup or honey or 1.5 T molasses
1 C whole milk or soymilk
1 C coffee or water
2 teaspoons apple cider vinegar
1 teaspoon salt

Mix dry and wet separately and then together until combined. Do not overmix. The consistency should be spoonable--whatever that means. The most important thing is that you have a hot cast iron skillet.
Hopefully it is seasoned well and you don't need much oil for cooking. Spoon mixture into pan and allow to cook fully before flipping. If the cakes are too thick to cook thoroughly, just throw em in a hot even for a few minutes and they'll finish cooking.
Serve with fresh berries, apples, yogurt,-- for a bad ass Huevos Rancheros that will impress your friends -top with black beans, fresh salsa, avocado, and an egg.

Broccoli - as seen through Deb's awesome camera. Here in Vermont, the Brassica veggies are in full swing. As a younger and chubbier Caesare`, I used to eat lots of orange cheddar cheese with small bits of mushy broccoli --which was DELICIOUS Mom! However, I have since learned that It is also delicious minus the weird cheese.

Simple Broccoli minus weird cheese
Step 1
1 head broccoli cut in long slivers - You can eat the stalk, just cut off the tough end from harvest
(read about Organic vs. Non-Organic and which are safest)
Pot Boiling water
bowl with cold water
Toss Broccoli into boiling water for about 2 minutes, until green is glowing. Remove and toss into cold water to stop cooking process. This is called "Blanching"
Step 2
Toasted Sesame Oil
1 Red Onion, sliced
1 C sliced mushrooms (shitake are yum!)
1/4 C Sunflower seeds
1 t Red chili flakes (optional)
3T rice vinegar or balsamic
salt to taste
Heat a saute pan until very hot, add enough sesame oil to coat pan. Toss in onions, then mushrooms, and finally blanched broccoli -- saute over HIGH heat until slightly browning, add chili flakes (hopefully, they will not burn your nose hairs!). Just before turning off heat, add vinegar. This will deglaze those flavors from the bottom of the pan and make a nice sauce. Salt if needed, sprinkle seeds and enjoy.


Those are Chocolate Truffles with Fresh ground peppermint.
They happen to be Vegan --->BTW, I had never heard of a "vegansexual" (and if you live in Oklahoma, you probably haven't either) but it does seem to be mostly true, per my experience. Also, I have no problem with Veganism, for all those vegans out there who might take personally any slight hint of mockery, which is also typical of G. W. Bush Supporters...but this page ain't about who is and isn't a moron. I just like to point out the differences of opinion on the internet. Also, I sure like cheese.

Thanks for sitting through that.. and my apologies to have realized that I actually use this recipe at my restaurant and cannot reveal the secret. However, I do have a tendency to make them for parties in trade for Bourbon.

Food can serve as a rejuvenation just as well as silence. Make your friends or family some food and eat together...
or hell, eat by yourself.
I know that I can't wait to eat by myself -- I sure love cooking for all these great retreat participants ... but I also love catching up on my blog--and that means I have time to drink a beer and enjoy some food, made by someone else, at the little cafe down the hill.

hellish heat ....

means its time for Proper salads and dangerously fun zip lines!

Deb displays her zip skills in our lovely saviour pond ... pay close attention to the beautiful landscape!

The Incredible edible day lilie
Summer is the best time to gorge on salad, salad, and more salad.
GO TO YOUR LOCAL FARMERS MARKET
to pick up a bunch of fresh and delicious mesclun greens for a young and spicy mix of the freshest greens available. Also, you can grown your own and it's quite simple.

Here we have a proper salad spread.
Vt. Butter and Cheese Chevre, Sunflower Sprouts, Cape Cod cranberries, sunflower seeds, Black beans, diced Knoll Farm Eggs
marinated Tofu*, Cornbread, and a simple delicious vinaigrette*

Marinated Tofu

2 packages firm tofu (SOY BOY in VT)
1 T fresh or dried herbs
1/2 C Tamari (or soy sauce)
1/2 C orange juice
2 T honey
2 t cloves or garam masala

First, cut tofu in half and press firmly between a towel. This will press out the excess water, creating more space for the curd to soak up your delicious marinade. Mix all other ingredients well and bring to a light simmer in a sauce pan. Add tofu to mixture and turn off heat. Allow tofu to rest in mixture, turning periodically to coat all sides. Thats it! Set aside in storage container and allow to cool. You can make more at a time --it will keep for several days.

A little humor from an unnamed dad:

What do tofu and dildos have in common?

They're both a meat substitute!
Thanks unnamed dad.

SIMPLE SALAD DRESSING

2 T Local Honey
1/2 C Apple Cider Vinegar
1 T minced garlic
pinch salt
SHAKE WELL TO COOK GARLIC IN VINEGAR
add 1/4 C olive oil

Shake again and season to taste.

Parades, Pizza and Poultry

Whole Communities represents as cows for the 60th Annual 4th of July Parade -- in Warren, VT.
Otis is also present.

so, the title says it all....

except for this:

To the best yodeling dish crew -- You rock!!!

In other news ... Those previously posted Pizza balls turned out to be a huge success.
I cranked out 18 pies for the final retreat night.
A list of ingredients to make your home pizza nights creative and fun.
Homemade tomato sauce
BBQ Sauce (I have a secret recipe)
roasted garlic
apples, bell peppers, tomatoes,Sauteed shitake mushroom*, caramelized onions*, fresh chili peppers, fresh basil, kale, spinach
Bacon, sausage, ham (any ol` porker won't do) -
Vermont Cheeses -- Cabot Cheddar, Vt Butter and Cheese Feta and Chevre, Maplebrooke Mozzarella


Meet Wren and one of the new baby chicks. In about 6 months, this little Chickie will be laying delicious Knoll Farm eggs.
Now that I have stolen your attention with a chick and pretty little Wren, I will briefly preach about consumer responsibility to support local agriculture. It is essential that we, with our purchase power, put our money back into the communities that feed us. There is no excuse to continue supporting mass corporate driven "food" systems. Having spent most of my life in Oklahoma, I am totally aware of the difficulties in finding farmers growing food and not GE CORN.
I managed to find a little market in my home town selling free range eggs, and a farmer on the side of the road selling veggies -- though he honestly stated that he did spray small amounts of pesticide for insect control -- he was still selling LOCALLY GROWN produce...which you certainly cannot find at Wal-mart. My dad, with his extremely busy schedule manages to plant a little garden with tomatoes, peppers, asparagus, etc...and I think it's one of his most cherished escapes from the daily grind (except listening to me ramble about spoon carving and tattoos). Also, he sends me the peppers --which I turn into my own
"Ass burnin` Hot Sauce".
I will definitely have plenty more on this topic, as the purpose of this blog is to inform my readers, demystify the art of culinary to some degree, and bring food back to the communal table of family and friends.


*Easy and Delicious toppings-
The following are two examples of flavor packed ingredients to add to any dish.
Mushrooms
2 Cups Shitake (or any) Mushrooms, destemmed and sliced
2 T fresh thyme
2 T fresh minced garlic
1/4 C white wine

In a hot saute pan, drizzle a bit of vegetable oil (I recommend grapeseed or sunflower), before oil starts to smoke, add garlic and cook until it starts to brown. Add mushrooms and thyme. Allow to cook on high heat, stirring or tossing constantly. Add white wine and reduce. Season with salt and pepper.
Caramelized Onions
2 onions, sliced
10 Cups water

Heat a saute pan until HOT. Add onions. Do not stir them, just let them cook until browning. Add 1/2 cup water to release browning from bottom of pan. Cook until water is reduced, add another 1/2 cup. Continue cooking onions without stirring, adding water as it reduces. Caramelize them to your liking and remove from heat. Wow, that was easy.

Grass Fed ... and dough balls

Samir brought a Masala Dabba ...

which I used to make a Tofu Scramble.

Nothing really compares to quality fresh spices. Seriously, its worth the investment.
He also came into the kitchen and made a Red lentil Dal and cilantro Chutney. Damn Good Samir!

NOW - the fun stuff.

My girl says I should better explain whats going on in these photos/videos. I sometimes forget to do those sorts of things...Continually having half of a conversation in my head and then interjecting "now, just add the sauce there and do that and there ya go... a delicious pie".
So, having realized I blog in the same manner ... I will work on details.

The follow film contains Otis. He is a lovable and energy filled little muffin of 1 month old cow. He likes to drink raw milk (1 gallon each day), chase the sheep, and suck on anything he can possibly find. He lives a very very happy life here on the farm. I often chase him around the pasture, laughing and stroking his ears.

Next fall, he will become prime cuts.

Special thanks to Anisha..and my beautiful lover. This moo's for you.

On the subject of frolicking with baby Otis, I was able to acquire a nice hunk of beautiful grass fed sirloin from Gaylords
and cooked it on this great make shift fire pit.
This is actually one of the few times I have cooked meat since I began working as the Executive chef at an unnamed vegetarian restaurant in DC.

In addition to seasoning the meat with seared Caesare' skin -- I also doused it in my Argentinian Steak Sauce.
Caesare's CHIMMI CHURRI SAUCE
5 cloves garlic
1 C fresh parsley (approximately 1 bunch)
--you can also use cilantro if you're a fan--
1t red chili flakes
1t ground cumin
2 T Oregano
salt and black pepper to taste
1/4 c lemon juice
1/4 c rice wine vinegar
1/2 c olive oil

Blend all ingredients (except oil) in cuisinart until well combined, slowly drizzle in oil until emulsified.

...now for the balls.
I am in charge of making pizzas tonight -- for many hungry campers.
So, I'll get you started with my ball recipe ...

Pizza Dough Balls
3 C Flour (unbleached!!!)
1 package Fleischman's active dry yeast
1 C warm water
1 T honey
2 T olive oil
2 t salt

1. Proof the yeast in warm water (between 90-100 F)
ALL ABOUT YEAST
Proofing - the testing of the yeast to make sure it is still active. This is done by dissolving the yeast in a warm liquid to which sugar or flour have been added (OR HONEY!!). This mixture is then set aside for 5-10 minutes and should become foamy and bubbly. (Thanks Joy of Baking!)

2. Add flour and salt to large mixing bowl, make a well in the center to pour the proofed yeast and olive oil... Once yeast is bubbly, add to flour.

3. Mix flour from the outside in, turning the bowl in a circular motion. Dough should come together as one solid mass. If needed, add cold water - 1 T at a time.

4. Turn dough onto floured surface and Knead until you form a ball!

5. Oil your ball and set aside in warmish place for a few hours, until doubled in size. Break your ball into 2-3 balls - Roll em' out and dress em' up pretty.. bake at 375.

I make my balls the day before and leave em' in the fridge. I pull my balls out a few hours before I want to use them so they can soften up right.

Also, Deb took this nice onion picture prior to carmelization for pie dressin.