Chef Chez's Farm Freshies

Fall has finally arrived...

2008-10-20T07:33:00.001-07:00

It's definitely my favorite time of year.
Great for hiking Old Rag

The crisp air ... changing leaves ... and our primevil instinct to consume more fat - are only a few reasons to cheers this season.

Fall is a nostalgic time. Witnessing and breathing in these changes often brings memories of the ghosts of fall seasons past.
Like my first job as an executive chef in a tiny whiny french kitchen
There, we ordered special oven roasted Italian tomatoes - from a "gourmet" purveyor, for an outrageous cost to not only the business and patrons - but also, of course,the environment :( ...
Thank god those days are over.
Now, I am canning my own roasted tomatoes - which are visible in the window of my place - a sure sign that we're following the seasons and keeping it local.

Surprisingly, there are still tomatoes at the farmers market.
- They won't last long, time to stock up, grab some mason jars and get going.
I recommend buying from Mountain View Farm, at 14th and U.

A quick HOW TO:

gather a few 32 oz. mason jars
1 Large stock pot half full of water

For 2 jars, you're going to need approximately 4 Cups of tomatoes - Approximately 10LBS, if you're going through the effort though, might as well make more.
Slice tomatoes in half, oil and salt, and spread evenly on baking sheet (seed side down)
roast at 350 until skin in crispy and liquid fills tray
Sanitize jars by washing in soapy water first
next, bring stock pot to boil and place the jars and lids inside - boil jars for 10 minutes and leave the lids in until ready to seal jars.
In the sanitized jars add:
2 T lemon juice
2 T of any herbs you like (thyme, basil, oregano, rosemary,etc)
1/4 C roasted garlic (you can quickly brown whole cloves on the stove top - using a saute pan and a bit of oil- heat oil until HOT, add garlic, turn down heat to low -- 10 minutes)
Once tomatoes are ready, and while still hot, funnel them (including all juices) into jars until 1/2" from top. Seal em' up tightly.
Thats it. I don't season mine until I use it
alternatively - you can follow the same directions for canning a classic cooked sauce)

Place tightly sealed jars in boiling water, covered 2" by water, cover with lid.
Grab a book and process for 50 minutes.

Carefully remove from water bath and allow to cool for 12-24 hours before storing in a cool/dry place. When you use them, remember they're unseasoned.

Also made some plum jam.
I don't like adding sugar to fruit, mostly cuz that's what fruit is...but for canning purposes, it is necessary. I made mine with minimal sugar pectin.
Pomona's is my favorite, but I couldn't find it in the District.

Instead, I got Sure-Jell low sugar pectin at the Giant -- I normally avoid killer Kraft
products, but alas, I was desperate- ah, the slippery slope.
( btw - Giant on 8th and P in the District, will soon be demolished, leaving the shaw community with NO WHERE to buy groceries for 2 years, whilst construction of a spa, hotel, and condos is erected. Supposedly, Giant is going to provide a shuttle.
To where? Southeast? Maybe P street Whole Food's would be a better alternative.
A MAP OF SOUTHEAST "GROCERY" STORES:

A. 7-Eleven Food Stores: No 22668
B. 7-Eleven No 32892 Fairway
C. Market No 1
D. 7-Eleven Food Stores
E. 7-Eleven Food Stores: No 20204
F. 7-Eleven Food Stores
G. 7-Eleven Food Stores: No 11688
H. 7-Eleven Food Stores: No 11690
I. 7-Eleven Food Stores: No 23120
J. 7-Eleven Food Stores: No 11696

More results near Southeast, Washington, DC »

Ho Hum, even more reason to get back to jam. Cuz sooner than later, we're going to need to figure out how to grow our own food again.
Recipe:
8 C Plums - pitted and sliced
2.5 C sugar
1 box Sure Jell Fruit Pectin
4 Pint jars (or 2 quarts)
Follow the same directions for sanitizing jars as above.

Cook sliced plums for 5 minutes with 3/4 C water.
Add 1/2 C water and 1 package pectin, bring to rolling boil for 1 minute exactly
Remove from heat and stir in sugar until dissolved.

Immediately ladle into cleaned jars, filling to 1/2" from top, wipe rims clean before applying lids.
seal tightly and boil in stock pot, with 2" water covering, for 10 minutes.

Remove and allow to cool.

That's it for now.
In a week, my sweetheart and I are hitting the road in her newly tuned Previa, we've removed the Jesus fish and are prepared to join the thousands of other crusaders, just like us -- questing after the freedom and self-sufficiency that only a mini van can provide. Unless, of course, you're pimped out in Jaime and Jacob's sweet ride.
more soon...

Echinacea, Garlic, & Ginger...Oh my!

2008-10-09T07:07:00.000-07:00

The city made me sick.

I guess I've got a classic case of the Lurgies.

I am in need of a quick cure -however, the fish catching scent isn't really becoming.

I've been taking Echinacea and drinking hot toddies before bed - though, I disagree that this makes Scotch more palatable. In fact, I don't use scotch for my toddy because it should always be afforded the respect of a single ice cube. I prefer to use Bourbon -- As it leaves a lovely linger in my throat and a randy luster on my cheeks. :)
While we're on the subject - For those of you who have not had the incredible opportunity to visit the Bourbon Trail -- I recommend donning yer drinkin' boots and getting a move on - For the sake of healing, of course.
Many people ask "what makes a bourbon?" As a shortcut, I asked Wikipedia for you:

On 4 May 1964, the U.S. Congress recognized Bourbon Whiskey as a “distinctive product of the United States," creating the Federal Standards of Identity for Bourbon. Federal regulations now stipulate that Bourbon must meet these requirements:

Bourbon must be made of a grain mixture that is at least 51% corn.^[1]
Bourbon must be distilled to no more than 160 (U.S.) proof (80% alcohol by volume).
Bourbon must be 100% natural (nothing other than water added to the mixture).
Bourbon must be aged in new, charred oak barrels.^[1]
Bourbon which meets the above requirements and has been aged for a minimum of two years, may (but is not required to) be called Straight Bourbon.^[2]
Bourbon aged for a period less than four years must be labelled with the duration of its aging.

In practice, almost all bourbons marketed today are made from more than two-thirds corn, have been aged at least four years, and do qualify as "straight bourbon"—with or without the "straight bourbon" label. The exceptions are inexpensive commodity brands of bourbon aged only three years and pre-mixed cocktails made with bourbon aged the minimum two years.

Simple Hot Toddy
In a mug add:
1 T local honey
Juice of 1/2 notsolocal lemon
1 - 2 oz. bourbon
Top with boiling water, stir,and sip.

Also, this is a good remedy for debate watching blues.

Last night, in need of something else warm and soothing, I opted for a spicy thai style soup.
It was quick and easy because I had been in my restaurant kitchen recipe testing all day and was really tired of standing in front of the stove.

*Tiger soup
* This recipe claims no authenticity of tiger flavor.

1/2 C Minced ginger or galangal root
1/4 C minced garlic
1 stalk minced Lemongrass
1/4# Lobster Mushrooms
1/4# Oyster Mushrooms
OR ANY MUSHROOMS!
1 medium summer or winter squash
1 medium eggplant
1/4# green beans, snipped and halved
1/2 C minced cilantro
1 medium onion, diced
1/2 block Tofu
1 medium turnip, diced
2 T fish sauce (optional)
2 Thai chilis - or any chili of choice
1 jalapeno - deseeded and minced
2 T curry powder
4-6 C vegetable stock
1 can coconut milk
sesame oil

Damn, thats a lot of chopping. Chop everything -- mincing garlic, lemongrass, and ginger.
In a soup pot, heat 2-3 T sesame oil -- once hot, add lemongrass, ginger, garlic, onion, and cubed tofu. Stir continually until slightly browned. Next, add mushroom and then remaining veggies and fish sauce. Toss in Thai chilis(but leave them whole to stew, unless you really like it hot), continue stirring to cook veggies. Once veggies are slightly tender, add curry.
Finally, add stock ( I made a miso broth because I didn't have any veg. stock). Bring to a simmer. Add coconut milk, reduce heat and cook on medium for 15-20 min.
Season to taste with salt, fish oil, curry powder, etc.
Remove Thai chilis if desired.

Eat.

Its a quickie soup that packs a lot of flavor. Also, its loaded with great healing alliums to chase away season changing viral infection.

Thats it for now .. Check in with my girl, as she is devoted to updating her site much more frequently than I.
and don't miss Margaret and Helen's page.

Cheers.

excuses excuses...

2008-09-26T09:06:00.000-07:00

Once again, I know that I have been neglecting this site.

Clearly, you can see that I have been busy back in the city. Dishing up braised cabbage and crispy sage left and right --preparing for the colder months to take hold and leave me with roots, roots, and more roots.

Photo: Alison Miksch
Alas, I am ashamed. Oh well!
I've left the farm, not for greener pastures per say, though I am excited to be back at my restaurant re-working the fall menu and enjoying the buzz of the city.
I have also been venturing out to eat quite a bit as of lately.

Something notable --- if you are extremely bored-- you can listen to my interview with Robin McDermott. Remember, I suggested that you be bored silly.

She has been putting forth tremendous effort to educate and percolate her local community, where I had the privilege of living through the summer...

As such, I connect deeply with Robin's article on food waste.

"Do you want a quick way to reduce your rapidly increasing weekly food bill by 25 percent? It’s easy: stop wasting food. According to a recent article in the New York Times, 25 percent of all food purchased in the U.S. ends up in the trash. Not only is this a waste of money, but it is bad for our landfills now bursting at their seams with unwanted remnants of our wasteful society... I still find science projects in our refrigerator from time to time and I have no choice but to toss them, but they go into the compost pile...Let’s hope that as food costs rise, the silver lining is that everyone gains a little more respect for food and the people who grow and produce it.. "

...speaking of privilege, I have been out to eat more than usual this month.
Moving from Vermont to DC with my car packed full vermont honey, Blueberry jam, fresh picked wild apples, etc.
Jenny and I needed a break and along with something fatty.

How to enjoy a meal on the road...
Determination is a must!
Pull off the Highway
Drive into town
Start looking around
Find a restaurant or something that resembles one
Park, Walk inside, Look at menu -- if your stomach growls--go for it.

We found a great Asian Bistro about a mile off the Interstate in White Plains, Ny.

...
I happen to be quite frugal on most occasions, except when it comes to food. I had no problem forking over a little extra cash for the vegetarian tasting menu at Cityzen.
Though I am not a fan of asparagus in September, the dishes were expertly prepared and the the service was infallible. I could go on and on about this dining experience ...

Honestly though, it's about the moment I was there with my girl and dear friends. Also, I am no restaurant blogger.
I do think that those of us who are privileged enough to enjoy the artistry of a unique culinary experience should take more time to enjoy it.

Of course, I say this as not only a diner but also a chef who puts my heart, soul, and mind into each dish I prepare. Cooking and eating are means to bring people into community with one another. The act of eating for pleasure is a special gift -- savor it.
Or, if you prefer have it Ala Mode.
Cinnamon Bun Souffle with Cappuccino Ice cream and Steamed milk

Though it's difficult to tell it's fall some days, it won't last long. I am going to stock up on as many tomatoes, plums, cucumbers, and berries as I can get my hands on. Time to start frantically canning now. Next time - hopefully soon - I will give some helpful hints for preserving to get you through the winter.

In the meantime, I know you'll be kept entertained.

A chef's prerogative: perhaps some cheese to accompany my whine.

2008-09-09T06:59:00.000-07:00

Starting where I left off in my last post -- Maple Glazed nuts for dessert -- accompanied by Blythedale Brie, McGurran Apiary Honey, Ground Cherries,and Red Hen Bread.

.........................
I've been a busy bee and must apologize that updates have been scarce.

Beeeesides having been stung in the face and spending an afternoon in the emergency room with my eyes, toes, and fingers swollen and itchy ...

We've also been throwing a hellofa party here at Knoll Farm.
The 5th Anniversary party, to be exact.

What does it require to cater a plated dinner for 140 people? How about Lunch for 200? And a pre-dinner reception and a post-dinner dance reception and breakfast in the morning...........
all in the rain?
Misty Knoll chicken leg quarters
A word of advice when purchasing chicken... The dark meat of poultry is, in my opinion, much more flavorful than white meat, and has great texture. It is very hard to "kill" dark meat, whereas it's extremely easy to overcook white meat. I know that people are convinced that choosing the breast is more healthful.
I'm here to tell you now, as an authority on Vegetarian cuisine, that this declaration is barely true. The difference between fat and calories is so minute that you really should just buy what you like and can afford. Not only is dark meat more flavorful, it is also much cheaper. Because of the high demand for white meat, prices have sky rocketed to be comparable to tenderloin. Wikianswers: "Also, there is less white meat than dark on a chicken, so less supply, although genetically modified chickens will probably soon have larger breasts, and/or white meat growing on parts of their bodies that were previously dark. Some day, meat will be grown through cell division in test tube conditions. At that time, supply will be controlled to exactly meet demand and the price of light and dark meat will be identical."
In other chicken news ... Corporate chicken recipe get the tear gas treatment.
Here's the highlight:"KFC had a total of 14,892 locations worldwide at the end of 2007. The chain has had strong sales overseas, especially in its fast-growing China market, but has struggled in the U.S. amid a more health-conscious public. KFC posted U.S. sales of $5.3 billion at company-owned and franchised stores in 2007."
Whoops- KFC used an armored car. Th threat of tear gas was the response towards Iraqi veterans peacefully gathered at the Democratic national convention to exercise their 1st amendment rights...

The lesson here: Support your local chicken farmers or raise your own...

Back to the ring...

Most people would hire a professional catering company, such as Cosmos.
I was fortunate to work with the chef, Laura. Taking away valuable experience.
Companies such as these can provide services such as this.

Then again, we at The Center for Whole Communities are not most people, thankfully.

Though I have catered several parties as a private chef, I am by no means a caterer.

Round 1
Debbie, Jenny, and myself K.O.ed this challenge, with our limited resources and few hands on deck.

Jenny and I working the grills in the rain.

I cringe at the thought of ever having to do anything like this again. Aside from the refrigerator falling through the floor, and my body feeling as though I'd been dragged down a gravel road by a tow rope, everything was a huge success.
Once we finally cleaned all the dishes at 10pm, we were free to frolic to the fantastic tunes of Rani Arbo and Daisy Mayhem.

SHOUT OUT!!!
I am exulted with the way our crew came together and tackled an event that would generally require 3 times as many hands,feet, and minds. I have done many many parties and none have ever exhausted me so completely. I must say, however, that this one in particular will remain with me, as I witnessed our little gang whip out their Get 'er done attitudes and embrace what it really means to live and work in community. Everyone here at the center showed their true colors this past weekend and I'm proud to have spent a great long summer with such hard working, considerate, and all around fantastic people.

Coming up...Do it yourself catering ideas, featuring Jenny Miller, baby showers, graduation parties, and more.

summer summer summer time...

2008-08-27T13:09:00.000-07:00

Broccoli, do you have what it takes to be delicious?
Your looks alone frighten people.
Oh Brassica, you have been unfairly frozen and cooked to mush for too long now.
I give you --- Grilled Broccoli.

Cut into long slender pieces, toss in sunflower oil with salt and pepper. Make sure your grill is piping hot and char that broccoli until its blackened on one side. Yum!

and speaking of summer...

Lovely Laura is making a scrumptious heirloom tomato pie for dinner.
Tomatoes are going crazy... so, we're eatin em up. Lycopenes, you fill us with joy!

I made a Panzanella Salad (ie. Bread Salad) today -- Really great summer dish

Cube 4 C stale bread and toast until crisp
Cube 4 C tomatoes
Dice1 Cucumber
Dice 1 Bell pepper
Mince 1/2 C Fresh Basil
Mince 1/4 C fresh oregano
Mix veggies, leaving bread aside until just before serving.

Separately mix Vinaigrette:
2 T minced Garlic
Juice of 1 lemon
2 T dijon mustard
1 T maple syrup
1/4 C red wine vinegar (or whatever you gots)
1/2 C olive oil
Add half of this to veggies and allow to marinate for 30 minutes.
season with salt and pepper to taste.
Just before serving, toss in cubed bread and add remaining Vinaigrette.

Sorry to be cranky about the food systems in the world lately -- But, its not going away.

I have a few tips to help you in your quest to create local systems, while also eating healthier and consequently -- feeling much better.

1. Don't buy packaged food with ingredients you cannot pronounce.
2. Avoid products with High Fructose Corn Syrup ( I know this is repetitive, but seriously folks -that shit will kill you)

3. Don't eat in the car, unless you're falling asleep --Stop at those lovely little rest stops and eat your free range egg salad sandwich in the sun, with the trees and bees.
4. Drive less. There is no reason to drive 3 blocks to grab a 6 pack
5. I like to take a walk for 20 minutes at least once a day after meals.
6. Try growing something in your window seal.
7. Substitute Plain yogurt for sour cream -- and make your own yogurt if you so desire.
8. Eat seasonal fruit instead of sugar laden junk food.
9. Eat seasonally, Period. Why would you eat tomatoes in winter -- they don't taste like anything.

Read up on Heirlooms!

Nuts!
One of my addictions, oh well.
These aren't necessarily local ..though I do miss going for walks in Oklahoma and eating my fill of pecans.
These are simple Maple Spiced Nuts ..which make a perfect snack or accompaniment to a dessert of local cheese and seasonal fruit.

1 C maple
2 t black pepper
1/2 t cayenne
2 t cinnamon
1 t cardamom
1/2 t coriander
2 t salt

Mix well and add 3 C mixed nuts (or seeds)

In a small saucepan, stir over high heat until bubbling. Transfer to lightly oiled sheet tray and bake at 375 for 20-30 minutes ..using a spatula to toss nuts and syrup. When syrup starts to thicken and darken, they're done. Remove from oven and use spatula to assure nuts are coated. Toss a few times while cooling to avoid them sticking to tray.

A special day for a special lady

2008-08-26T10:13:00.000-07:00

Deb --This moo's for you!

Exercising my 1st amendment

2008-08-24T09:35:00.000-07:00

I'm going to try and make this one quick today ... an insight into my obsession with food...as well as my slightly schizophrenic and unsettled mind. :)

Food insecurity has been described as "a condition in which people lack basic food intake to provide them with the energy and nutrients for fully productive lives." (Hunger Task Force)

I walked around the farm this morning, admiring the tomatoes, peppers, and rapidly growing corn stalks. Myself, feeling privileged and proud to not only have at my fingertips, the most delicious and nurturing food, but to also know that I contribute to the system that grows this food.

Meanwhile, also thinking about the rest of the world, this country, my very own community and the desperate situation with food security -- So, read up -- If there one thing that MUST change in this world -- It is the food system degradation. Thinking about the fact that I sit here, with my new computer, piles of coffee mugs surrounding me, books, pens, fish oil in capsule form because I prefer not to taste it ... all of these seemingly simple commodities -- that I can afford to scoff. I recognize my place in this world and therefore it is my responsibility (and yours) to embrace our social and civil duties.

Its a small example -- but the kitchen crew and all staff ensure that all plant based materials are composted, even our humanure finds a happy home to become rich, nutrient-filled compost with which to feed summer flowers. We feed the chickens tasty scraps in turn for their even tastier eggs. Those loyal, grub loving chickens follow the grass fed sheep in rotational grazing - sanitizing the soil by devouring any potential parasites in the soil and manure. And so on...

It is a beautiful process indeed. One that has kept humans alive and healthy for centuries. Also -- It is a system that has quickly deteriorated. We humans have become lazy and careless about our bodies. No longer do we invest in nutritional foods, support local systems, and use energy wisely. Instead, we have allowed the industry to dictate our "food" system. We are far less frugal with cell phones, cable television, and new cars than we are with the most basic and essential key to happiness --- honest to goodness FOOD. Grocery stores fill landfills with "spoiled food" that is pefectly edible and could feed another 27% of our starving population.
We consumers have a choice. It is very simple. As the most privileged nation in the world, we must use our power of choice to create a more secure system for ourselves, one another, and the entirety of the human race. Globalization does not solve our problems, it only perpetuates our dependency on corporate control. As individuals we can focus on rebuilding our local communities and supporting those who are less fortunate through access to real food.
It is essential that we understand and demand that all humans have this basic right to food and nourishment. It is possible to grow and change --

From nourishment and stability comes a more balanced and peaceful society. Until we, as a human race, unite to bring sovereignty to ourselves and one another, debasement of our society, culture, and environment will continue.

"Certain rights can never be granted to the government but must be kept in the hands of the people...a right is not something that somebody gives you; it is something that nobody can take away"- Eleanor Roosevelt

Having a blog is like having a baby, without all the stretch marks and hormonal changes.
I can say what I want, and if you don't like it -- you can go to your room without dinner.

And thanks to mainstream media --- here I am, saying what I want to on Emeril's Going Green Series.

Due to air sometime in September.

Holla Back .... (UPDATED

2008-08-18T07:59:00.001-07:00

with Challah and Yak...

Dr. Oran Hesterman- (check out The Fair Food Foundation) displays his awesome Challah ---which did indeed make me wanna holla. I don't generally get down on bread --- but this was incredibly delicious. Sorry you had to miss it. He used whole wheat, spelt, cornmeal, and sesame for a spin on a classic jewish
Shabbat bread.

In other news....

If you haven't tried fresh blueberries, chevre, basil, and olive oil on your very own woodfired pizza -- you are missing out.

YAK ATTACK!!!

The folks at Vermont Yak Co. are making waves with their healthy and lean meats --I'm excited about these Tibetan treats for many reasons. They are very similar to buffalo and every time I ride my bike down Route 100, I see them grazing in the pastures -- an assurance that these animals are being raised and treated humanely. If Yak isn't available in your neck of the woods -- any shank will do. Assuming, of course, that it is not from a feedlot.

(Sad feedlot cattle)

Now that you know all about sad feedlot cattle, on to preparation-- I coated each shank with olive oil and a mixture of Rosemary, Curry, Cumin, salt, pepper, and brown sugar. Next, I seared each one in a cast iron until caramelized on each side.
Finally, I placed them in a 2" baking dish -- with onions, carrots, and garlic --- and finished them with a bottle of Cabernet Sauvignon and Vermont Apple Cider.
Next, cover the baking pan with foil and bake at 300 degrees for 6 hours -- a slow, wet roast assures that the meat will be tender and literally fall off the bone without drying out.

..completing the finishing Yak Touches .. I removed the wine and cider that had previously covered the shanks. In a saucepan, I brought a boil and reduced to 1/2. Wow, it made for a delicious sauce to smother those tender little shanks.
Finally, a dish that Julia Child would don acceptable enough to accompany a nice glass of sherry.
Also, what a woman that Julia!
WWII SPY

Spaetzle in Black Currant Sauce

One of the retreat participants brought Black Currants as a gift --- I wanted to experiment, as usual, so I decided to make a savory sauce. Honestly, The best direction I could give --- browning garlic, adding currants, minced sage and rosemary, maple syrup, and salt and pepper to taste. I let this sauce thicken slightly and then tossed Spaetzle just before service.
These little dumplings would be excellent with the aforementioned Shank or any game meat. The black currant is tangy but also sweet. I sure love to fruit my meat!
Also, it's nice as a stand alone with roasted beet greens.

I swear, last weeks dishes are coming soon (roasted beet salad, poached pears, etc.etc.etc.)

In the meantime -- Enjoy the updates from the nearest and dearest to my heart --
it's true, she traded her BWM for a minivan!

Also, don't forget to try out Jeremy's Tomatillo Recipe.

Ciao and enjoy!

what summer's all about

2008-08-08T07:18:00.000-07:00

Warren Falls

I was just pulling off my pants when I saw this sign in the brush... I decided to refrain.

Besides going for a lovely motorcycle ride and visiting the falls, I've also been busy with the harvest.
I went to an awesome foodie event for the Vermont Fresh Network at Shelburne Farms.
The guys at Hen of The Wood let me cook with them ..I drank too much wine, but I also got to try Goat in a Box.

A quick summer menu for a small crowd

Beautiful Roasted Beet Salad

or
Cucumber Salad with marinated red onion, tomato, and cauliflower

with
Bruschetta
(sorry it's fuzzy, totally unprofessional)
and for dessert ....

Cider Poached Bartlett Pears with Coconut milk
(or any variety of apple or pear -- Look for regional fruit and at the very least, domestic)

Damn, do I have to type up all the instructions now?
I figure taking pictures should get you going.
Alright... here's the deal. I'm super busy now, but I'm going to come back with recipe tips.

oh, just another day on the farm

2008-08-01T06:56:00.000-07:00

birthdays help make the days pass with more excitement than usual.. especially when carrot cake is involved... I am exhausted these days, which is why I haven't been updating much. I promise there will be plenty of recipes and foolish humor soon. In the meantime, check Heck's Kitchen..my girl is dedicated.

Thanks to my lovely assistant, Deb, for being born. I made a carrot cake ---4 layers and Laura made a lovely maple creme icing. The farm made flowers and blueberries. I made this recipe up and it turned out quite dandy. If I can remember it, I will post it.

I just can't seem to get away from these griddle cakes ... I was invited to write another recipe for the Captial Area Food Bank Calender.
I actually had to test this recipe, so I didn't just make it up while I was typing. The new calender won't be out for a few months ....you get a sneak peak.

Sweet Corn and Basil Griddle Cakes with Fresh Tomato Jam

It is essential, when thinking about “changing course,” that we support local food systems and utilize the bounty of our land. Most of these ingredients are readily available at local farmers’ markets and can be frozen or preserved for the fall or winter when availability is scarce. In the summer, this dish is simple and highlights the fresh tastes of the season.

Fresh Tomato Jam (Warm Tomato compote in off-season months)

4 Cups fresh tomatoes
2 Tbs. chopped cilantro
½ tsp. ground cinnamon
½ tsp. cayenne
1 Tbs. minced onion
1 chopped and seeded chili pepper (optional)
Salt to taste

Using your hands, squeeze tomatoes into a large mixing bowl to desired jam consistency. Add remaining ingredients and allow to rest at room temperate for 30 minutes. For the warm compote, simply cook onion with seasonings over low heat in 1 Tbs. of sunflower oil and add preserved tomatoes.

Sweet Corn and Basil Griddle Cakes

1 Cup yogurt
1 Cup milk
¼ Cup sunflower oil
2 Tbsp. pure maple syrup
1 tsp. salt
2 ears sweet corn (approximately 1 ½ Cup)
¼ Cup minced basil
4 Cups cornmeal

Mix all ingredients, adding cornmeal last, to form a thick dough. Heat in a cast iron or heavy bottom skillet and oil if necessary. Using two spoons, drop two inch mounds of dough into skillet and flatten slightly. Allow to cook until deep golden and crisp on each side.

Spoon tomato jam on top of warm griddle cakes and enjoy with an optional dollop of crème fraiche.

Red Heirloom Quinoa!
This is my favorite grain. It is extremely healthy and delicious.
Get some.

raining and the blues

2008-07-23T10:59:00.000-07:00

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.

2008-07-16T09:34:00.001-07:00

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

2008-07-13T14:28:00.000-07:00

..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 ....

2008-07-09T09:58:00.000-07:00

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

2008-07-05T05:47:00.000-07:00

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

2008-07-02T09:09:00.000-07:00

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.

Knives and round things...

2008-06-29T16:58:00.000-07:00

Like tomatoes and spoons.....
I am now realizing that my 16 hours in the farm kitchen each day are drastically edging into my blog time. However, I've still found time to carve 2 spoons in the past two days. I am clearly obsessed. I woke up at 5am, just so I could carve. Seriously ...
I'm beginning to think that I might just be a 'carvaholic.'

Tomato season hits a little later for those of us in the North...but finally -- It has arrived. I hope you're out in your own garden or at the farmer's market buying and eating as many tomatoes as possible. As an aside: you should also be making tomato sauce, enchilada sauce, salsa, etc.

The best thing you can do with these suckers is slice em' and eat em'.
For lunch today, I made a classic fresh Insalata Caprese. So easy!
For dinner I made Enchiladas with black beans, sauteed summer squash, red onion, and ...

(Leftover enchiladas)
SIMPLE Salsa de Chili Rojo.

4 Large tomatoes -Pureed
2 T Garlic - Minced
1 Large Onion- Minced
1/2 can beer (lager is nice, but any will do)
2-3 chipolte peppers in Adobe Sauce - pureed
1/4 C. Fresh Thyme leaves (dried if fresh unavailable)
2 t cumin
1/4 C. Fresh Cilantro - Chopped (OPTIONAL)

In a large saute pan, cook Onions and Garlic in olive or sunflower oil until translucent, add thyme and cilantro and allow to begin browning slightly -- pour in beer. Add tomato puree and bring to simmering boil for 5 minutes. While still simmering, add chipolte and cumin. Reduce to desired consistency and season with salt to taste.

Now you've got the best part of the dish. Try Layering fresh summer squash and cubed feta in a baking dish and spread this on top. Bake at 375 for 20 minutes! Muy bueno y sano. (thats good and healthy!)

Of course Julie is smiling because of this awesome bacon from Gaylord Farms.
Also, there are baby Mokum Carrot. She is cutting the greens off so they don't suck the life out of those babies and cause them to become wrinkled...
and speaking of baby carrots <--- those are imposters. (No carrot tops were harmed, as we used them for stock)

wild edibles - and hemorrhoid relief

2008-06-27T05:12:00.000-07:00

Creamed Nettles

Deb and decided to harvest these little treats. I sauteed them simply in butter with onion and garlic and added a bit of cream. We served them to unsuspecting board members on top of bruschetta. Also, we collected enough to dry for tea. Free, wild tea.

As before mentioned, I did get lost in the woods briefly. Here I discovered that nettles are not only delicious, but they are also quite ferocious - as they are referred to as "STINGING NETTLES" Thus, comes relief with jewelweed.

alright, don't take my word for it ..Because I am not pro .. in fact, I'm not even an amateur.

however, My lovely assistant Deb is a personally coined "ethno botanist" and that's good enough for me.

homemade yogurt

2008-06-25T13:19:00.000-07:00

jenny works hard to bring temperature between 115-110 F.

You can also see the importance of a jar funnel.

Please understand that any ol' oven will do :) .

I love yogurt and you should too. Benefits of yogurt.
Besides stumbling uphill through the woods, on one of my many misguided escapades, I also decided to make yogurt. It is easy and fun!

Stuff you'll need:
1/2 Gallon Whole Milk
1/2 Cup Plain Yogurt (hence forth referred to as "starter")
1 thermometer
1 - 1/2 gallon jar with lid
Preheat oven to lowest possible temp.

Instructions:
Bring milk to boil (app. 185 F) and turn off immediately, careful not to scald.
Allow milk to cool between 110-115 F (See Jenny's illustration above)
Mix in 1/2 C "starter".
Pour into jar and seal with lid.
Be sure oven is off and place yogurt inside for 6-8 hours (or find a place that the yogurt can rest for this length of time and remain between 85-100 F.)

Thats it! Place Yogurt in fridge and eat on everything. I like to eat it after burning my face with hot sauce made from dad's hot summer peppers. But, you may like it with the previously provided granola as well.

finally

2008-06-24T15:18:00.000-07:00

as an introduction...

that is me, cutting spinach in the peace garden.
Red Veined, delicious spinach. In the background a nice view of the land.

And this .... Is Otis. One day next fall he will be a delicious feast, but for now -- he sure is happy.

After many MANY failed, but tasty tries, I have created this recipe for Granola:
Please Alter it to your liking.

12 cups oats
1 cup seeds and/or nuts
1/3 cup milled flax
2 T cup sesame seeds
1 T cinnamon
1 T cardamom
Toss together in LARGE BOWL

mix separately wet ingredients
1/2 cup sunflower oil
1 T cup molasses
1/4 cup maple syrup
1/4 cup honey
1/2 T salt
1/2 cups water
Add wet ingredients to dry, mix well, make clumps. Spread on oven sheet,press down for those nice chunky granola bites

Bake in preheated oven @375 for 20-30 minutes, rotating occasionally
store in fridge!