tag:blogger.com,1999:blog-12229631772300858262024-02-18T20:15:13.360-06:00Bites, Your Community Supported Kitchen BlogJoin our family as we adventure in a life revolving around food.608 CSKhttp://www.blogger.com/profile/04415565718651696961noreply@blogger.comBlogger39125tag:blogger.com,1999:blog-1222963177230085826.post-25007292836937405452014-08-19T13:43:00.000-05:002014-08-19T13:43:10.703-05:00Drippy Taco Debut<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #38761d; font-size: large;">Our debut vending our Banana Leaf Roasted Pork Tacos aka 'The Drippy Taco.'</span></div>
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<span style="color: #38761d; font-size: large;">We had a lot of fun and help from Kate's family selling these little beauties to the great crowd at mazomanie's Gandy Dancer Bluegrass Festival.</span></div>
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<span style="color: #38761d; font-size: large;">It was a beautiful day, and a great venue for a very family friendly event with excellent music.</span></div>
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<br />608 CSKhttp://www.blogger.com/profile/04415565718651696961noreply@blogger.com0tag:blogger.com,1999:blog-1222963177230085826.post-51583136740459723552014-08-14T17:34:00.000-05:002014-08-14T17:34:01.891-05:00Pâte̒ RecipeFor attendees of the Weston A. Price Foundation meeting this evening, and anyone looking for a nice summer meal treat.<br />
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Our Pâte̒ Recipe</div>
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y = 2 regular or ~5 mini pâte̒ </div>
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<u>Basics</u></div>
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2# Ground Pork</div>
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2# Chicken Liver and Chicken Hearts (total)</div>
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1# Bacon, finely minced ( mince while very cold or partially frozen to facilitate the process)</div>
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3 oz Crushed Garlic</div>
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1.25 oz Salt</div>
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1/4 oz Cognac, Brandy, Armagnac, whichever you are fortunate enough to have.</div>
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<u>Points of Departure</u></div>
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6 oz Dried Fig, chopped</div>
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6 oz Golden raisins</div>
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2T Fennel Seed, toasted, whole</div>
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10 Juniper Berries</div>
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3T Black Peppercorns</div>
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1T Corriander</div>
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- combine and grind juniper, black pepper, and corriander</div>
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This is a rustic pate for busy people. It is fast to prepare, forgiving in its recipe, and easy to thaw. It reminds me of the p<span style="text-align: center;">âte̒ I was given by my host family in Bornholm, Denmark for breakfast. I still prefer it for breakfast.</span><span style="text-align: center;"> </span>I keep it simple and do not wrap in fat or bacon, or weigh them down. I do like the effect of the water bath, however.</div>
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<u>Construction</u></div>
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Reserve the ground pork.</div>
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Grind the hearts in a food processor to nearly a paste. Ditto the livers and add with minced bacon to the pork. Add the remaining ingredients and fold all together nicely. Use whichever spices, dried fruits, toasted nuts etc. that you like.</div>
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Take a little bit and cook it briefly and taste it. Adjust the seasoning accordingly, especially the salt. Is it delicious ? Can you taste the other flavors? Are they in concert with each other? No? Add more salt. Cook and taste again. How about now? No? Add more salt. Again. Ahh, there it is. Excellent. This IS NOT an optional step. You are this far in now so do it right and nail the seasoning, do you really want to choke down 5# of bland p<span style="text-align: center;">âte̒?</span><span style="text-align: center;"> </span></div>
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Load into loaf pans and bake at 325 for 1.5 - 2 hours. You may also use a water bath, or not, your choice. You may weight the cooling pates down, or not, your choice. </div>
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A water bath and weighing will yield a finer textured, fancier, more evenly colored product. Omitting them will yield a more rustic product.</div>
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Cool and remove the pate from the tins. Wrap and enjoy within 10 days or freeze for future enjoyment.</div>
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I like to use mini loaf pans and to put a bunch of these into the freezer at a go. </div>
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608 CSKhttp://www.blogger.com/profile/04415565718651696961noreply@blogger.com0tag:blogger.com,1999:blog-1222963177230085826.post-7115970583946284112014-03-11T11:26:00.003-05:002014-03-11T11:26:23.299-05:00Signs of Spring<div class="separator" style="clear: both; text-align: center;">
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Plus new spinach, robbing song, and sandhill cranes.Katehttp://www.blogger.com/profile/01193205114817373927noreply@blogger.com0tag:blogger.com,1999:blog-1222963177230085826.post-18339401726611057052014-03-04T11:36:00.003-06:002014-03-04T11:36:26.644-06:00Sometimes The Bear Eats You...
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<span style="color: #17365d; font-family: "Arial Narrow","sans-serif";"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Well the spaghetti and meatballs came out pretty well.<span style="mso-spacerun: yes;"> </span>I like those organic semolina noodles from
Bionature, it’s a good noodle that also makes a fine Lo Mein.</span></span></div>
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<span style="color: #17365d;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">I am not as positive about the Carrot dish.<span style="mso-spacerun: yes;"> </span>The flavor is fine but the consistency is not
what I targeted.<span style="mso-spacerun: yes;"> </span>Just goes to show what
happens when you follow the directions in a cookbook with pretty pictures
rather than trusting your own hard won instincts.<span style="mso-spacerun: yes;"> </span>But it is fine, I know.<span style="mso-spacerun: yes;"> </span>I hope you enjoy the contrast of the kamut
berries in the rice salad, and the delightful flavor of roasted cauliflower too.</span></span></div>
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<span style="color: #17365d;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">In big news – next week we are expecting to begin finally
getting orders of Snug Haven Spinach.<span style="mso-spacerun: yes;"> </span>It
has been unavailable so far as production has been small and very limited, that
is why we have had to make do with California organic lettuce.<span style="mso-spacerun: yes;"> </span>I’ll be very happy to make the switch</span></span></div>
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<span style="color: #17365d; font-family: "Arial Narrow","sans-serif";"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Enjoy your meals!</span></span></div>
608 CSKhttp://www.blogger.com/profile/04415565718651696961noreply@blogger.com0tag:blogger.com,1999:blog-1222963177230085826.post-14644671109510931172014-02-25T14:20:00.000-06:002014-02-25T14:20:03.255-06:00<div class="MsoNormal">
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<span style="color: #17365d;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">The Kasha and Radish idea comes from The New Middle Eastern
Vegetarian by Sally Butcher, and I plan on trying more of her recipes. I like the earthiness of Kasha with the
bright crunch of radish. The red misato
radish is from Tipi Produce, and the Diakon is some of the last of our from the
Tree Farm. Pick up some misato, or rose
heart, radish from the coop. Sliced and
dipped in soy sauce they make a great crunchy-salty snack that is not potato
chips. They are also great shredded in
homemade sushi – a very cool vegetable.<o:p></o:p></span></span></div>
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<span style="color: #17365d;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">The kugel is a savory turn on a traditional sweet dish in which
hoodles are cooked in a custard. I bake
them in a water bath, with which I imagine all cooks have a love-hate
relationship. I love how effective they
are at protecting delicate dishes like custard, and hate how difficult they are
to manage from getting all the baking dishes in to baking plans, to extracting
finished dishes from heavy, tippy, pans of scalding hot water. I was hoping
there would be a leftover kugel, I’m curious how the combo of golden turnip,
leek, and melted cabbage all comes together with the noodles, Yuppie Hill Eggs,
and organic dairy.<o:p></o:p></span></span></div>
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<span style="color: #17365d;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">The Parsnip soup is one of our favorites, I hope you like it
too. You have no idea how long it can
take to peel 3 pounds of garlic.</span><span style="font-family: Arial Narrow, sans-serif;"><o:p></o:p></span></span></div>
608 CSKhttp://www.blogger.com/profile/04415565718651696961noreply@blogger.com0tag:blogger.com,1999:blog-1222963177230085826.post-8560835288216623822014-02-18T13:06:00.002-06:002014-02-18T13:07:42.202-06:00Soup and Salad<div class="MsoNormal">
<span style="color: #17365d; font-family: Georgia, Times New Roman, serif; font-size: large;">The Matzoh ball soup is by request, and I hope you like it
because we will feature it again in April for the Passover Menu. The broth is chick pea both and entirely
vegetarian. There is a little bit of
golden turnip in the soup as well as some parsnip, which I positively love in
chicken soup, and together they have given the soup a very sweet flavor.<o:p></o:p></span></div>
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<span style="color: #17365d; font-family: Georgia, Times New Roman, serif; font-size: large;">Salad: so we have had to use California organic greens all
winter. This will hopefully end soon. I
have been in contact over the past month with Bill Warner of Snug Haven Farm and
will get us some great winter spinach soon.
The very grey fall limited the early season growth and most of the local
spinach growers are cutting small harvests for their CSA and market. One guy at the market would not sell me more
than 2 pounds. I wanted 15. In any event, change is on the wind, right?<o:p></o:p></span></div>
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608 CSKhttp://www.blogger.com/profile/04415565718651696961noreply@blogger.com0tag:blogger.com,1999:blog-1222963177230085826.post-78302968605010638432014-02-04T14:28:00.003-06:002014-02-04T14:28:53.750-06:00Tomato Man<div class="MsoNormal">
<span style="color: #17365d;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">The tomato bisque is another example of a soup rich in body and
flavor, but without any dairy. Well,
almost none. I used some butter to
sautee the mire poix. The butter softens
the edges of a potentially acidic soup and lends a very nice fragrance to it as
well. But most of the body comes from
baby lima beans – cool trick huh? Some
pretty dried tomatoes from our garden and jars of canned puree bring that
summer flavor together in full effect.
The secret sweetening ingredient is some frozen sweet corn!<o:p></o:p></span></span></div>
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<span style="color: #17365d;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">After a fair bit of trial, error, and shuffling I have settled
on our tomato supplier. His name is
Rodney Denu and he owns Brookside Gardens here in the Village of Mazomanie. The operation is mainly wholesale vegetables that
get shipped out, as far as I can tell, but he also operates a self check-out
vegetable ‘garage’ that residents frequent during the summer months. There are baskets of produce from green beans
to eggplant lined up on tables. Against the back wall a bushel baskets with the
names of those placed orders on the cork board Rodney checks when he gets home
from his days at the construction site.<o:p></o:p></span></span></div>
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<span style="color: #17365d;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">No, the produce is not organic, but the tomatoes are usually not
sprayed after fruit set I’m told and I carefully wash the hundreds of pounds of
tomatoes I process nonetheless. Actually,
half of this year’s haul of toms are organic.
I found them so disappointing I had to process and label them
separately. I use them in small quantities
paired with Rodney’s to cover their shortcomings. The organic tomatoes also represent a minor betrayal
to me: I had cancelled an order to Rodney to accept these organic tomatoes from
a different farm, because they were organic. Never again. We have our tomato man, members - and no
trivial matter since we handle over half a ton of tomatoes each year. Rodney is
personable, helpful, honest, reliable, and a neighbor. His tomatoes have been of excellent quality
and his prices fair. So is organic
important? Yes it truly is, but it does
not trump all.<o:p></o:p></span></span></div>
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<span style="color: #17365d;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Enjoy your meals!</span><span style="font-family: Arial Narrow, sans-serif;"><o:p></o:p></span></span></div>
608 CSKhttp://www.blogger.com/profile/04415565718651696961noreply@blogger.com0tag:blogger.com,1999:blog-1222963177230085826.post-64327414493938576092014-01-28T14:48:00.002-06:002014-01-28T14:48:26.722-06:00A Note on Black Bean Soup<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">First of all let me be the first to wish January a swift exit without the door hitting its ass on the way out.
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Next, I hope those sweet potatoes from Harmony Valley and Crossroads Community Farm cabbage slaw pair nicely for you with that black bean soup. The best BB soup I’ve ever had was the first bowl I ever had. I have been trying ever since to replicate it. I have consistently failed. The soup is something of an Achilles Heel for me, I think. My guess is that I am trying too hard. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">A nondescript Cuban restaurant in Miami served me that archetypical bowl 28 years ago. Likely the soup was little more than some beans and their broth quickly stirred into a pan with some sautéed garlic. The fresh, almost raw garlic flavor was key. The only real seasoning in the beans was likely salt, although bay and allspice (they call it pepper) could have been there too. Another key component is the minced, raw onion garnish which is a sweet and sharp, crunchy, wet contrast to the thick, rich soup. It is imperative you it to be added at the last minute at home for the authentic taste and texture experience. If I had added it here, the onion would have only lent the soup a stale, sour onion flavor by the time it got to you. You can also add a little sour cream if you like.
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Enjoy!</span>
608 CSKhttp://www.blogger.com/profile/04415565718651696961noreply@blogger.com0tag:blogger.com,1999:blog-1222963177230085826.post-15435162378817061842014-01-21T13:23:00.006-06:002014-01-21T13:23:50.200-06:00The Building Blocks of Flavor <span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Somewhat amazingly to my mind, the vegetarian broth came out more flavorful than the beef broth in this week’s barley stew. Making good vegetarian broth can be challenging. The concept necessary however underlies any good cooking, and illustrates how we approach our work in general. The driving theory is to build layers of flavor and texture. </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"> First of all let’s go back to last week’s Cream of Broccoli Soup. Though rich, flavorful, and satiating (especially with that cheddar bread!), we did not use a lot of dairy. About 1 gallon of half and half for 8 gallons of soup. Instead we use vegetables and spices of course, but our secret here is chick peas! Not only do the peas yield a chicken-soup like broth with great flavor and texture, but the beans themselves go into the soup and get pureed along with everything else to yield a smooth creamy body that also happens to be rich in both fiber and protein. Beans and bean broth are the backbone of most of our vegetarian soups and stocks. </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">As for these barley stew broths, we created rich flavors by pan roasting shiitake mushrooms, adding garlic and spices, then caramelizing onions, then building more umami flavor with a small but critical amount of anchovy paste, and then adding some bean broth again. Tamari and tomato paste are also good flavor builders that are nearly universally useful in small amounts even in dishes you wouldn’t normally associate them with, and result in a vegan product. These many layers work together to build a savory background to rutabaga, carrot, and celery root, plus that nutty barley and grassfed beef or the mushrooms.
Enjoy!
</span>608 CSKhttp://www.blogger.com/profile/04415565718651696961noreply@blogger.com0tag:blogger.com,1999:blog-1222963177230085826.post-70860611561961967402014-01-07T15:11:00.004-06:002014-01-14T13:44:38.941-06:00Summertime Rolls<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #17365d; font-family: "Arial Narrow","sans-serif";"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">I was in need of something summery this week, so sweet corn
jumped to the front of the list, and corn chowder just happens to be about my
all time favorite thing to eat.<span style="mso-spacerun: yes;"> </span>If you
are so inclined, and I am, fry up some bacon pieces in a saucepot and then add
the soup to those little, browned chunks and serve it embellished that way.<span style="mso-spacerun: yes;"> </span>The sweet corn of course is from our summer
time stash of Crossroads Community Farm corn that we cut and froze in
August.<span style="mso-spacerun: yes;"> </span>This is the time of year when
that work begins to pay dividends.<span style="mso-spacerun: yes;"> </span>The
onions and carrots are still local and the little dice of potato, nearly my
favorite part of the soup, is from our last haul of Tree Farm Yukon Golds.</span></span><br />
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<span style="color: #17365d; font-family: "Arial Narrow","sans-serif";"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Reminiscing about summer got the bread salad going too.<span style="mso-spacerun: yes;"> </span>In a Stone Soup manner I just kept digging
into our larder bringing up some dried heirloom tomato slices, frozen Snug
Haven roasted reds, Dreamfarm Chevre ( yep, it freezes beautifully ) and above
all slices from our beautiful, home cured prosciutto.<span style="mso-spacerun: yes;"> </span>This ham was from a Berkshire pig, pasture
raised by Prairie Fire Farm, and is about TWO years old!<span style="mso-spacerun: yes;"> </span>It is in peak condition now, I’d say, and we
are into the best part of the leg.<span style="mso-spacerun: yes;"> </span>It is
important to get a leg that is butchered skin on to make one of these cured
hams well, and few slaughter houses scald and scrape anymore – the skin on
processing term.<span style="mso-spacerun: yes;"> </span>But Prairie Fire has
such a butcher at hand, and their pasturing of the animals is the difference
maker in terms of quality. <span style="mso-spacerun: yes;"> </span>Note the dark
, ruby color of the meat and the 1” thick cap of fat surrounding the muscle. <span style="mso-spacerun: yes;"> </span>I have a second ham from them from 2012’s
drought year and it is very lean compared to this 2011 fat beauty.<span style="mso-spacerun: yes;"> </span>We’ll see how it eats soon enough.<span style="mso-spacerun: yes;"> </span>Enjoy a dinner of reminiscences!</span></span></div>
608 CSKhttp://www.blogger.com/profile/04415565718651696961noreply@blogger.com0tag:blogger.com,1999:blog-1222963177230085826.post-58338355074118944812013-12-31T13:19:00.001-06:002013-12-31T13:19:15.455-06:00Ode to Lentil Soup<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Holiday travels are a fraught experience are they not? Despite having had a perfectly lovely holiday season last year by going nowhere and installing a stone tile floor in my den; I failed to learn the lesson and early this season committed myself to a circuitous loop of destinations and detours second only to that of the famous fat guy with flying reindeer. I returned wiser but exhausted, sore, and sick, with important errands omitted and a newly broken laptop screen. </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">When you do fall ill is there any place you crave more than your own home? Your own bed? Getting sick afield only salts the wound of preferring not travelling in the first place. And, summoning the will to cook against a lack of rest and the trailing remnant of a vise-like head cold is an uphill slog. But Kate got the gears moving and I plugged away doggedly. I made a nice dice of vegetables for the lentil soup, and baked the beans themselves in the oven. When these two parts, married by a pound and a half of good Murphy Farms butter, came together, I had the first inclination that yes, I was finally back home, and yes, I was finally going to feel like myself again soon. It was comfort food in full effect: a gustatory hug.
</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">I hope you find yourself happy and healthy and comfortably back home after this holiday season, and that this lentil soup can help ease the impact of having done too much and negative degree mornings. Put your feet into some fat, fuzzy socks, eat from a heavy earthen bowl or even a mug. Butter and dip that light, savory garlic-potato bread, and I’ll even give you permission to eat in front of the TV (a movie though!). Get comfortable.
</span>608 CSKhttp://www.blogger.com/profile/04415565718651696961noreply@blogger.com0tag:blogger.com,1999:blog-1222963177230085826.post-85912950926727184662013-12-17T13:07:00.000-06:002013-12-17T13:53:15.573-06:00Kasha<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDm0DssIb1-O45kKjeYOIL_7viqo5Y6iriqwqM9F_NebXS_QKuvbDovZUBkzntDIaa07WsxwNzT2p1bCyYJh7CFKMPXA7TdEJnvKLodEgqW-6aEtSpFBELYvhKmG-_Yut_PLJjsUD66gkE/s1600/008.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDm0DssIb1-O45kKjeYOIL_7viqo5Y6iriqwqM9F_NebXS_QKuvbDovZUBkzntDIaa07WsxwNzT2p1bCyYJh7CFKMPXA7TdEJnvKLodEgqW-6aEtSpFBELYvhKmG-_Yut_PLJjsUD66gkE/s640/008.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">They loved it. Irony is best served with butter, onions, and sour cream, apparently.</td></tr>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Kasha.<span style="mso-spacerun: yes;"> </span>Maybe I’ll
name my daughter Kasha.<span style="mso-spacerun: yes;"> </span>Why not?<span style="mso-spacerun: yes;"> </span>Legend has it a lady named her kid Chlamydia.<span style="mso-spacerun: yes;"> </span>It does have a nice ring to it. </span></div>
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">
</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Don’t worry, I won’t.<span style="mso-spacerun: yes;">
</span>Maybe a dog though.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">
</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">As a kid kasha with bowties was the culinary bane of my
family get-togethers.<span style="mso-spacerun: yes;"> </span>The flavor was just
too strong and too rustic.<span style="mso-spacerun: yes;"> </span>It is rich
and dark in flavor, assertive, earthy, and unlike any other grain.<span style="mso-spacerun: yes;"> </span>Kasha, roasted buckwheat groats, were a
staple of the poor peoples of Eastern Europe and Russia and I felt that eating
them in modern day America was an exercise in gustatory nostalgia.<span style="mso-spacerun: yes;"> </span>Kasha I figured, was something the older
generation ate to remind themselves of that which they no longer had to
eat.<span style="mso-spacerun: yes;"> </span>Like camping. <span style="mso-spacerun: yes;"> </span>The greatest dinnertime apocalypse was, and hands
down the most difficult meal in the western world for a juvenile palate is:
kasha and chicken livers.<span style="mso-spacerun: yes;"> </span>And I <i style="mso-bidi-font-style: normal;">liked</i> chicken livers.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">But I’ve discovered some things about kasha. 1) It is, of
course, nutritionally sound. 2) Buckwheat is a boon plant for serious gardeners
and pollinators of all kinds. 3) I like rich, strong flavored foods like
coffee, chocolate, and marrow. 4) Kasha is better with lots of onions. 5) Kasha
is better with lots of fat (shocker, I know). 6) Most of the kasha I was served
was way, way overcooked – kasha is delicate. 7) I like the nostalgia kasha
brings to me.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">So, be open to something new yet strong.<span style="mso-spacerun: yes;"> </span>Don’t be shy about heating it in lots of
butter, or schmaltz if you have it, G-d bless you; and top it with yogurt or
sour cream.<span style="mso-spacerun: yes;"> </span>And, be glad it’s not what
you also had for breakfast and lunch today with a similar forecast for
tomorrow.</span></div>
608 CSKhttp://www.blogger.com/profile/04415565718651696961noreply@blogger.com0tag:blogger.com,1999:blog-1222963177230085826.post-37661063085667757002013-11-25T07:25:00.003-06:002013-11-25T07:28:30.465-06:00Me and Jerry Lee<br />
<div class="MsoNormalCxSpMiddle" style="margin: 1em 0px;">
<span style="font-size: large;">I’m a killer.</span></div>
<span style="font-size: large;">Two weeks ago I killed two brothers.<span style="mso-spacerun: yes;"> </span>They looked uncannily alike.<span style="mso-spacerun: yes;"> </span>Even for squirrels.</span><br />
<span style="font-size: large;">Right now their pelts are curing and their tails
are drying and their bodies are frozen awaiting the company of a few more of
their kin for a date with a Crock-Pot.</span><br />
<o:p><span style="font-size: large;"> </span></o:p><br />
<span style="font-size: large;">Suburban East Coast Jewish kids don’t grow up
killing animals for food.<span style="mso-spacerun: yes;"> </span>It’s not
kosher. Literally.<span style="mso-spacerun: yes;"> </span>Kosher animals have
to be slaughtered by hand in a very specific manner.<span style="mso-spacerun: yes;"> </span>A manner which precludes the harvest of wild
game and <i style="mso-bidi-font-style: normal;">ergo</i> mandates agriculturalism.<span style="mso-spacerun: yes;"> </span>Remember Esau? Kosher laws evolved not just
as set of guiding principles, but as a defining line separating monotheists
from idolaters, deists from animists, and pastoralists from hunter/gatherers.<span style="mso-spacerun: yes;"> </span>It was an early beaurocracy.</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">Nonetheless, I come to hunting in no small part
from a culinary capacity.<span style="mso-spacerun: yes;"> </span>Wild birds are
delicious.<span style="mso-spacerun: yes;"> </span>Rabbit is my favorite game so
far.<span style="mso-spacerun: yes;"> </span>We make a lot of good jerky as a
pantry staple and I’d like to use venison.<span style="mso-spacerun: yes;">
</span>And, I’ll not downplay the sense of excitement I get while out in the
field.<span style="mso-spacerun: yes;"> </span>But, there is a bittersweet side
too.<span style="mso-spacerun: yes;"> </span>The death of an animal at your own
hands is not in itself fun.<span style="mso-spacerun: yes;"> </span>The cleaning
of the animal is work, and discarding the fur or feathers and most viscera
makes me feel wasteful.<span style="mso-spacerun: yes;"> </span>Not to mention
that my pantries are already plentiful; I certainly can’t claim any need for
this animal’s life. So I’ve initiated some personal limits.<span style="mso-spacerun: yes;"> </span>Both <i style="mso-bidi-font-style: normal;">kashruth</i>
and the cultures of most hunter/gatherers have taboos, and now I have some of
my own.<span style="mso-spacerun: yes;"> </span>This is a wise practice for it
is an exercise in restraint and personal boundaries.<span style="mso-spacerun: yes;"> </span>It limits bloodthirst.</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">Here are mine: no crows or ravens (yes, legal), no
sandhill cranes (not legal yet), no photos.</span>608 CSKhttp://www.blogger.com/profile/04415565718651696961noreply@blogger.com0tag:blogger.com,1999:blog-1222963177230085826.post-7071830409101450882013-05-24T10:47:00.001-05:002013-11-25T07:18:26.351-06:00A Tale of Spring<div class="separator" style="clear: both; text-align: center;">
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<br />Katehttp://www.blogger.com/profile/01193205114817373927noreply@blogger.com0tag:blogger.com,1999:blog-1222963177230085826.post-47970326363603386292013-05-24T10:37:00.001-05:002013-11-25T07:18:26.348-06:00Morels<div class="separator" style="clear: both; text-align: center;">
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<br />Katehttp://www.blogger.com/profile/01193205114817373927noreply@blogger.com0tag:blogger.com,1999:blog-1222963177230085826.post-51646631910528754752013-03-27T15:42:00.000-05:002013-11-25T07:18:26.349-06:00Preserving the Harvest::Poblano Peppers<div style="margin: 0px auto 10px; text-align: center;">
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Katehttp://www.blogger.com/profile/01193205114817373927noreply@blogger.com0tag:blogger.com,1999:blog-1222963177230085826.post-32766316147078063892013-03-27T15:41:00.001-05:002013-03-27T15:45:42.550-05:00Philly's Italian Market<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrEfwOYGHDw_ydWBSPs6d1SuX2YSHr2paAxWUmT1G0AnlJJqFw3GOFSvp6Svo15p2KIHCqCAEWyo8vqByCqyn3bGCoLB0Q_at38vBoFwumZQk5Y0ffrvwLeqXrndQbimS8LxRZsQUPmkct/s1600/006.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrEfwOYGHDw_ydWBSPs6d1SuX2YSHr2paAxWUmT1G0AnlJJqFw3GOFSvp6Svo15p2KIHCqCAEWyo8vqByCqyn3bGCoLB0Q_at38vBoFwumZQk5Y0ffrvwLeqXrndQbimS8LxRZsQUPmkct/s640/006.JPG" width="425" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Arrival</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd0c5miP_4bYarI78IAQoI7-FItJ-JaU04N7VxJx8WWEV042Z9pMOv-RXpEOqvlCLs_tD8UtlsDs3ukUBjAnyJohVMdG-L8MKaD9ZZhTp_UkAyeJCQAj5gkbHrCbiFWvmVr7Rq9VPUs7Zk/s1600/012.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd0c5miP_4bYarI78IAQoI7-FItJ-JaU04N7VxJx8WWEV042Z9pMOv-RXpEOqvlCLs_tD8UtlsDs3ukUBjAnyJohVMdG-L8MKaD9ZZhTp_UkAyeJCQAj5gkbHrCbiFWvmVr7Rq9VPUs7Zk/s640/012.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Note The Irony</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN9uEIzWl_U-fZ9OHGUn4zYBPlGFDvCoPFXMcCaiDRCkbvc-Z7vP-dbERsloO5_pdwl-VhChaa_VzqqFC-RZ4m74hlbWK7hkypPOpswxwAl3hchcn48c8n9I50F9milfCZ4EZQ4rsEcGgu/s1600/014.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN9uEIzWl_U-fZ9OHGUn4zYBPlGFDvCoPFXMcCaiDRCkbvc-Z7vP-dbERsloO5_pdwl-VhChaa_VzqqFC-RZ4m74hlbWK7hkypPOpswxwAl3hchcn48c8n9I50F9milfCZ4EZQ4rsEcGgu/s640/014.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Street Produce</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs-2NlmecabnFGkCkEdKxN4On-6hKp2-kQRzU7L2CuiHyaezPuG9P7jD35KefCWEV1EVg8TqGhqv_Hq4KQ6xpv8uCL8G8UMTE8Uj0m25svdAEHZ5Git0UdbHTdMekPvuebxK6WLfTsJsif/s1600/017.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs-2NlmecabnFGkCkEdKxN4On-6hKp2-kQRzU7L2CuiHyaezPuG9P7jD35KefCWEV1EVg8TqGhqv_Hq4KQ6xpv8uCL8G8UMTE8Uj0m25svdAEHZ5Git0UdbHTdMekPvuebxK6WLfTsJsif/s640/017.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We Had To Tear Them Away</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFUPwoA7YzZ1-tvZ1rfJKzTXja5F4Fxzp_BxUnXuwZL9VJLtdyqbnTeHJvXRhGGIH0y70aRKNSuTRMS-wQ9PpftVhmgrhIJxM1C8Pi_lOr4z-mH-WZsycN8a9eFaPA0FRJrSV3Jz6pNE7m/s1600/019.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFUPwoA7YzZ1-tvZ1rfJKzTXja5F4Fxzp_BxUnXuwZL9VJLtdyqbnTeHJvXRhGGIH0y70aRKNSuTRMS-wQ9PpftVhmgrhIJxM1C8Pi_lOr4z-mH-WZsycN8a9eFaPA0FRJrSV3Jz6pNE7m/s640/019.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ugly Beauty</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipKJJ9P8usH438kqNZZUWLpTxHXXr9vEq13AEVfvnLKoLt1puI_UuETCJmhB4-B5v-uHWhWLb0smn1ewLSq-W0IOls6yQquEBwX_rkXxPz6ouP_FJdI0LQdP6_G70sfpoJQ9mu75uj_iDK/s1600/021.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipKJJ9P8usH438kqNZZUWLpTxHXXr9vEq13AEVfvnLKoLt1puI_UuETCJmhB4-B5v-uHWhWLb0smn1ewLSq-W0IOls6yQquEBwX_rkXxPz6ouP_FJdI0LQdP6_G70sfpoJQ9mu75uj_iDK/s640/021.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mezmerized By Trinkets</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ALSrVBNeN7YFiTlVDwFGY32eZ1Cvwdz8eIcPjLvbwdPoxdiBpUCNay3lEaIZ4iFvlu-qiIrLeu1Fs3OqsosM0UJmoSlDMSAYkXjF185g9CqtofyTtIvTZp44sschOrIqqPOqhO3CsUTl/s1600/025.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ALSrVBNeN7YFiTlVDwFGY32eZ1Cvwdz8eIcPjLvbwdPoxdiBpUCNay3lEaIZ4iFvlu-qiIrLeu1Fs3OqsosM0UJmoSlDMSAYkXjF185g9CqtofyTtIvTZp44sschOrIqqPOqhO3CsUTl/s640/025.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Inside Claudio's</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlbPStr4aeHBvQGfJqzgWuwPZAZVdka9mU5ACkaqXOiJ6Uj2HvL01ho_U0ue_D4nXK-1L7fo2WmIDPDyBDfQFtMeHIC76AqbK1fMs95Nbsa4LxpJjTyPxNg3Tj81gUW0FExuglI2hu0qWz/s1600/030.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlbPStr4aeHBvQGfJqzgWuwPZAZVdka9mU5ACkaqXOiJ6Uj2HvL01ho_U0ue_D4nXK-1L7fo2WmIDPDyBDfQFtMeHIC76AqbK1fMs95Nbsa4LxpJjTyPxNg3Tj81gUW0FExuglI2hu0qWz/s640/030.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Cured Meats</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6HDrX1RZZ7rgAuTE7yJ5qiRQ1oO1zZSS3cLDR82HuGAk4Xu6lI-Y_G296qUn_f7-7nHycABT0HXmZg0yxi8T9rxmkWLJ6a0KHBRuZQm9xX4shF5jI4fPx5ZOBfGAJySATCgk0Z1CzCS5x/s1600/031.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6HDrX1RZZ7rgAuTE7yJ5qiRQ1oO1zZSS3cLDR82HuGAk4Xu6lI-Y_G296qUn_f7-7nHycABT0HXmZg0yxi8T9rxmkWLJ6a0KHBRuZQm9xX4shF5jI4fPx5ZOBfGAJySATCgk0Z1CzCS5x/s640/031.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Olives Galore</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBXw_LeWE1recKbfC_SI5A33gtkAxNlKGW0sae9Ljy4Mv68ayHfyyV9k_IK0LSp_3xG31_pnL_BW6f1wJcE9XTdJc9K2LS5Hb8E9p6rzm8Up7IInqzI5wKgQeMzkAUhhR2r8AmQ7mJjIU1/s1600/038.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBXw_LeWE1recKbfC_SI5A33gtkAxNlKGW0sae9Ljy4Mv68ayHfyyV9k_IK0LSp_3xG31_pnL_BW6f1wJcE9XTdJc9K2LS5Hb8E9p6rzm8Up7IInqzI5wKgQeMzkAUhhR2r8AmQ7mJjIU1/s640/038.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eating Pickled Octopus</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirx_ABDjYnQlZAPCAJm5OmxqQI-7H8iBEYtSSLMOo57p_CT0tL6-mhxQrYAT3N7tjz-EyyiLMMPW5ibrZBUAyvAUbM-4xVR_XJsZdaUuKjRUnO_4hCe5g0mt1Fgt1adZn1DPcW7BzKx8LR/s1600/045.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirx_ABDjYnQlZAPCAJm5OmxqQI-7H8iBEYtSSLMOo57p_CT0tL6-mhxQrYAT3N7tjz-EyyiLMMPW5ibrZBUAyvAUbM-4xVR_XJsZdaUuKjRUnO_4hCe5g0mt1Fgt1adZn1DPcW7BzKx8LR/s640/045.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">At Isgro's Pastries. It All Looks Good, But Trust Me, Get The Canoli.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPIIWbiGwsuluLarBlSTzELGt1IzM3nHg4QWhxJUDFroK1sa-iB_mQnFC_Y4XCmbkeaR0w3Os-Qt78auKgeD5lEwODU0Gz6K0FFjV1cjWVAIjfkMgfC2wl1ezjicS-xtFbtNoyzdCTrP5A/s1600/049.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPIIWbiGwsuluLarBlSTzELGt1IzM3nHg4QWhxJUDFroK1sa-iB_mQnFC_Y4XCmbkeaR0w3Os-Qt78auKgeD5lEwODU0Gz6K0FFjV1cjWVAIjfkMgfC2wl1ezjicS-xtFbtNoyzdCTrP5A/s640/049.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Days Before Palm Sunday</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4fP0-MkGwCDBoYt01OtDLyolzbYhFr-axtomBsSLukSyjP5IQ6UqZbVCahIwzQUfV5GKSMasg7OQB9B2-II9BwLBLlqbzT2wGUOhxDr62OYCJ2ejA16rBcplZyAhztiJTPQIWQ-8wH6q0/s1600/052.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4fP0-MkGwCDBoYt01OtDLyolzbYhFr-axtomBsSLukSyjP5IQ6UqZbVCahIwzQUfV5GKSMasg7OQB9B2-II9BwLBLlqbzT2wGUOhxDr62OYCJ2ejA16rBcplZyAhztiJTPQIWQ-8wH6q0/s640/052.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dat's Right Jerky - Frank Rizzo!</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhionCe-atZ4RZqfvKLxdeluj6ecXJkFR1M4NuDZ19RuMsKi6mkOh5zNja9LkmRhEpBJO21-yVbz_oNFJqPNEjD1ZY8MbetDuI6NLSQXOw7Zd-ZLYLB3gFonLMyXCA69p4XVuzybEeZCzbr/s1600/053.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhionCe-atZ4RZqfvKLxdeluj6ecXJkFR1M4NuDZ19RuMsKi6mkOh5zNja9LkmRhEpBJO21-yVbz_oNFJqPNEjD1ZY8MbetDuI6NLSQXOw7Zd-ZLYLB3gFonLMyXCA69p4XVuzybEeZCzbr/s640/053.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sides and Trotters</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6VavcYXBcdqX3405hnJRxNq4fb_AjEoihMoDoGmKpOy5XHlUG5IXJ8V2rwlanFiTToKw9H08fvhpDZ8xhyphenhyphenQd2rsiWhkN54-eDc1SROPhktlt_h9OBbO3NS-ocJ1zo5041TzwOwe41v-fk/s1600/065.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6VavcYXBcdqX3405hnJRxNq4fb_AjEoihMoDoGmKpOy5XHlUG5IXJ8V2rwlanFiTToKw9H08fvhpDZ8xhyphenhyphenQd2rsiWhkN54-eDc1SROPhktlt_h9OBbO3NS-ocJ1zo5041TzwOwe41v-fk/s640/065.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spools of Sausage</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuswnc8Md_dfiLe6c9lrOrGbZrcozQ62e5anOW6uh-7kOlUS99cuXVT0g1-nKUoPex-NmC566NWxqEuavg_g1QmDSUQMgDmyP0sdP-hjlVCNfr3YgHm9GLEIWqUBSf4nI1-o2u7zEf6IsS/s1600/059.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuswnc8Md_dfiLe6c9lrOrGbZrcozQ62e5anOW6uh-7kOlUS99cuXVT0g1-nKUoPex-NmC566NWxqEuavg_g1QmDSUQMgDmyP0sdP-hjlVCNfr3YgHm9GLEIWqUBSf4nI1-o2u7zEf6IsS/s640/059.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smelt</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQyOEpAtBa76rdGcIHMfDE-J87VUP8f745U0LWJ2VoxHs17yHO_tOrpDWPJiX0TRFTrorsTlbRmPqH2yNG4dbc5lMROC-A2kb2ETyJtaEyGe7HeFT46f6u3pPSxl1yftbukdE3rrXbDC-/s1600/060.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQyOEpAtBa76rdGcIHMfDE-J87VUP8f745U0LWJ2VoxHs17yHO_tOrpDWPJiX0TRFTrorsTlbRmPqH2yNG4dbc5lMROC-A2kb2ETyJtaEyGe7HeFT46f6u3pPSxl1yftbukdE3rrXbDC-/s640/060.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sardines</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAVJubiV473altyysp1w1vYBJzpgFc09wlo9ITWmeWtNHHY3DqasKasdo6EZVADh8O2WiRNezasb3dr9mpcXij9UzN0XDCzqMboM8fY1XCHeWP4RcyjTG7jS8Jj-Kc-QiKJZm8QfAyHEgJ/s1600/062.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAVJubiV473altyysp1w1vYBJzpgFc09wlo9ITWmeWtNHHY3DqasKasdo6EZVADh8O2WiRNezasb3dr9mpcXij9UzN0XDCzqMboM8fY1XCHeWP4RcyjTG7jS8Jj-Kc-QiKJZm8QfAyHEgJ/s640/062.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eye Of The Porgie</td></tr>
</tbody></table>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVRi2HuJsd_Xyh6_J4oavvu73VN8OS1y-sJ8mHmgBQh4nY7ytJ06S32cFKc6E2ISHdqKxY5_hg1CaXrKPTV6B3lqhGao7jAT3E_6DscCA-14F4ntSLCEqbbp-Q4BJR7jpjKytlnPIySSdG/s1600/057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVRi2HuJsd_Xyh6_J4oavvu73VN8OS1y-sJ8mHmgBQh4nY7ytJ06S32cFKc6E2ISHdqKxY5_hg1CaXrKPTV6B3lqhGao7jAT3E_6DscCA-14F4ntSLCEqbbp-Q4BJR7jpjKytlnPIySSdG/s640/057.JPG" width="640" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWdt5lzGAFfGI2LgIPoRbUV1p5_TxOgBowec7JFOmL14v3j0SX2O2aInTuw25VmAY19mn7u_A4YsOuISjABQCgFx76e9C5F7PL72S0z63FynKNJZ5ywIpwhGi3PVVdgOQMdiHnTs0JZzwR/s1600/068.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWdt5lzGAFfGI2LgIPoRbUV1p5_TxOgBowec7JFOmL14v3j0SX2O2aInTuw25VmAY19mn7u_A4YsOuISjABQCgFx76e9C5F7PL72S0z63FynKNJZ5ywIpwhGi3PVVdgOQMdiHnTs0JZzwR/s640/068.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Livin' Large With A Canoli</td></tr>
</tbody></table>
<br />608 CSKhttp://www.blogger.com/profile/04415565718651696961noreply@blogger.com0tag:blogger.com,1999:blog-1222963177230085826.post-46430468073904581642012-09-09T17:15:00.001-05:002013-11-25T07:18:26.345-06:00Preserving the Harvest::Cherry Tomatoes<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0BdxfY1Oqn62ilOvO08B2vczDjPSGu8VMStXdJog7Rm38_pzOooUN1_dUmBJGEtfV_RMg0MjZqNZW-6iJ04XFgp2l-UVL6g7I7tlwRMG97QkYmiEaCIuA9S8YBWzGDIJX1WUvbJgtfl0/s1600/013.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0BdxfY1Oqn62ilOvO08B2vczDjPSGu8VMStXdJog7Rm38_pzOooUN1_dUmBJGEtfV_RMg0MjZqNZW-6iJ04XFgp2l-UVL6g7I7tlwRMG97QkYmiEaCIuA9S8YBWzGDIJX1WUvbJgtfl0/s400/013.JPG" /></a> </div><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw6s1K73ct9s2QBnGf74WoojadawWol7ZgHhxQ7DLjB2tICzH2FyRFPFw5ckXjEJiAsCYYszhRoFiniYE0kNEOQpiZ2tiDdB3-D4g5HCEflJXxUt9kLgSbENB7IvVb8PesxernvQm449U/s1600/008.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw6s1K73ct9s2QBnGf74WoojadawWol7ZgHhxQ7DLjB2tICzH2FyRFPFw5ckXjEJiAsCYYszhRoFiniYE0kNEOQpiZ2tiDdB3-D4g5HCEflJXxUt9kLgSbENB7IvVb8PesxernvQm449U/s400/008.JPG" /></a> </div><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3YzGV5IlcAv8hSYLTbcmMriNEpI85UMAWjaJAsG74aiUyHOznF099cYyb9Jr0zXLkXcYxcuAVRYow5xp2uNokwsu2zGI5yp0z1icmB3RnfGCUSq9XOwDORhCI3EvI7QzFi43wrrjpxoU/s1600/004.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3YzGV5IlcAv8hSYLTbcmMriNEpI85UMAWjaJAsG74aiUyHOznF099cYyb9Jr0zXLkXcYxcuAVRYow5xp2uNokwsu2zGI5yp0z1icmB3RnfGCUSq9XOwDORhCI3EvI7QzFi43wrrjpxoU/s400/004.JPG" /></a> </div><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtZgeYl0VFCqF-pb__k9DgCshAiFPXXn8fA2q8Wd7_eUsikV7PEuzgd_ffJcVzKMj_LTTqQklvHIdfQUH_LW67lEefwj-gaVPz2ZJwWun9BNMHZfBFbRjOIRlSey0VSSZJdvXpfSkiKOM/s1600/057.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtZgeYl0VFCqF-pb__k9DgCshAiFPXXn8fA2q8Wd7_eUsikV7PEuzgd_ffJcVzKMj_LTTqQklvHIdfQUH_LW67lEefwj-gaVPz2ZJwWun9BNMHZfBFbRjOIRlSey0VSSZJdvXpfSkiKOM/s400/057.JPG" /></a> </div><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDSmH6PHu4O_4pSBuP49CGOfo6K_rQ1tjbhq8KjILC9OAwhQHHllEk3cyV2lUmqF7IHZXDLGwI3EAnRz3knAS1B6a8FxQFLRbi-ZHD1Ac_uG2PIltW5fcppMJMl0xi4dVyY28i5uMQZNY/s1600/045.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDSmH6PHu4O_4pSBuP49CGOfo6K_rQ1tjbhq8KjILC9OAwhQHHllEk3cyV2lUmqF7IHZXDLGwI3EAnRz3knAS1B6a8FxQFLRbi-ZHD1Ac_uG2PIltW5fcppMJMl0xi4dVyY28i5uMQZNY/s400/045.JPG" /></a> </div><div style='clear:both; text-align:CENTER'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div>Katehttp://www.blogger.com/profile/01193205114817373927noreply@blogger.com0tag:blogger.com,1999:blog-1222963177230085826.post-77655726343999537652012-08-25T14:26:00.002-05:002012-08-25T14:35:49.017-05:00Putting By<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjovlqC8BMtM12Ylm7AaSa9kaBlEF-1kBcsn4jIK6BYef65utDkXHc8kbPMejHG_hfgAfO9gpkvUnls9rldNGCLSD1CoYue3uNEuYC2i7EG8Ia0PcmVE8WVnGGwXWFyfgGm7TY-spu2YVSJ/s1600/005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjovlqC8BMtM12Ylm7AaSa9kaBlEF-1kBcsn4jIK6BYef65utDkXHc8kbPMejHG_hfgAfO9gpkvUnls9rldNGCLSD1CoYue3uNEuYC2i7EG8Ia0PcmVE8WVnGGwXWFyfgGm7TY-spu2YVSJ/s640/005.JPG" width="640" /></a></div>
This is the season where we begin putting by. One of the more unusual item we preserve is eggplant. Eggplant is not on the typical pantry list for most folks, but the idea came to us from our habit of roasting and freezing red peppers. We quickly made the leap to roasting and freezing eggplant. We will hopefully put by almost 100lbs of eggplant this year.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqyDF9JijMvQaF8BsuVJdW8795nLMHStEvoNmGtOgvXxv5VHeVF0bAXtcgYoFRnx7Pt178gjyHvZMqCT388RcgqtAayhFixxWF5QHmLFuJtodonX6HrhTGzyXODuaxptcds-nI0esPX2np/s1600/014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqyDF9JijMvQaF8BsuVJdW8795nLMHStEvoNmGtOgvXxv5VHeVF0bAXtcgYoFRnx7Pt178gjyHvZMqCT388RcgqtAayhFixxWF5QHmLFuJtodonX6HrhTGzyXODuaxptcds-nI0esPX2np/s640/014.JPG" width="425" /></a></div>
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Just split the eggplant lengthwise, place cut side down on an oiled sheet tray and bake at 350 until the flesh is very soft. Remove them from the tray hot, and after they cool a bit, scrape the flesh from the skin. Next you need merely to pack it into bags and freeze it, or better yet, pack it into jars and pressure can it. I go about 20 minutes at 10 lbs.<br />
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SeeM like too much work? Get some friends together and make an afternoon of it. They can bring their projects, you have yours, and it's a really beautiful 'skillshare.'<br />
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Now, what to do with this stuff? The soft roasted eggplant 'mash' you now have is not the nice firm eggplant rounds that are easily grilled or made into Eggplant Parm, so we need to thnk outside the box a bit. We do use the roasted eggplant, seasoned with sauteed onions, garlic, and herbs as a layer in winter lasagna, or mized with chevre as a filling for stuffed shells, canneloni, or manicotti. You can also fold it into a tomato sauce for noodles, or use it as the body of a wonderfully unctious pasta sauce of ground lamb, garlic,and olive oil. We also make a winter Baingan Bartha ( eggplant curry ) with it. <br />
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However, when it comes to eating mashed eggplant, no one beats the Middle East. There are thousands of variatians on the theme, but all are good with some pita, pass the olives. Heres my version dubbed 'Eggplant Crack' by our friend Rand.<br />
<br />
Roasted Eggplant<br />
Salt<br />
Chili Paste<br />
Garlic Cloves<br />
Yogurt<br />
Tahini<br />
Sesame Oil - the secret ingredient!<br />
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Adjust ammounts to suit you tastes, but don't let it get too runny. It should have the consistency of soft hummous.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFUdA79pl2OoNElyTkZm3YIlwwVWZVzDq3YcxiZaXth6ugaGGU-PlGj4PJlV3DvifxvmUaZ_-o60wYl7ZUqOgS75uDhNtsICs7nCJKWHYd1vfvDlgi6sPC6U0UzS89Y0oKHuAvEG-NKhUl/s1600/051.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFUdA79pl2OoNElyTkZm3YIlwwVWZVzDq3YcxiZaXth6ugaGGU-PlGj4PJlV3DvifxvmUaZ_-o60wYl7ZUqOgS75uDhNtsICs7nCJKWHYd1vfvDlgi6sPC6U0UzS89Y0oKHuAvEG-NKhUl/s640/051.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Preserving Party 2010<br />
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<tr><td class="tr-caption" style="text-align: center;">Tools of the Trade</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxv4B31OzdSRqoG8DkyaEGPTtVb3xbM5XO52nNDeIEZ4d7clka4g-kSdN_UHdSTDYppfGVQHDOUUKsx5lk5L38iDaVg7GJ0myITfkqp3PsGvHSCJNd9lrK5aFNNvj9FRGp_xKzkKeMrA1a/s1600/080.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxv4B31OzdSRqoG8DkyaEGPTtVb3xbM5XO52nNDeIEZ4d7clka4g-kSdN_UHdSTDYppfGVQHDOUUKsx5lk5L38iDaVg7GJ0myITfkqp3PsGvHSCJNd9lrK5aFNNvj9FRGp_xKzkKeMrA1a/s640/080.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Many hands made light work.</td></tr>
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608 CSKhttp://www.blogger.com/profile/04415565718651696961noreply@blogger.com4tag:blogger.com,1999:blog-1222963177230085826.post-69322089663465950042012-07-27T22:35:00.000-05:002012-07-28T08:23:13.647-05:00TepichWith a tip of the hat to The
Mustard Museum’s Barry Levenson, as well as my own maturing taste buds, I confess
to having shelved ketchup with my painted wings, giant rings, and other fancy
stuff.<span style="mso-spacerun: yes;"> </span>It is just too damn sweet; the
only real justice for grilled burgers, or sausages of any kind, is a good, rich
mustard – of which there are many. Cold roasted meats – ditto.<span style="mso-spacerun: yes;"> </span>Plus cheese, pickled vegetables, and on and
on and on.<span style="mso-spacerun: yes;"> </span>Mustard is far superior, yet
perpetually upstaged. <span style="mso-spacerun: yes;"> </span>As for ketchup,
well, really there is only one kind of ketchup. And that is its forté.<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"> Ketchup
is the great homogenizer.<span style="mso-spacerun: yes;"> </span>The sweet,
placating blandishment that can get kids of all ages to eat something
unfamiliar, or to eat more of what they already like.<span style="mso-spacerun: yes;"> </span>I for one adored ketchup, referring to it as ‘tepich’
as a toddler, and was horrified at the thought of a hot dog served sans
ketchup (along with mustard and kraut, for the record). But now, after a
lifelong devotion to the red condiment, I eschew it and deign to apply it only out
of habit or the memory of it perhaps being something better…</span><br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">So I threw down the gauntlet and
decided to not buy that syrupy crap any more. <span style="mso-spacerun: yes;"> </span>Next, I made some of my own. And you should
too because A) it's easy B) it keeps a long time and thus worth the work C) it can be both way better and
yet still familiar (familiarity is important, there is no market for weird
ketchup).<span style="mso-spacerun: yes;"> </span></span><br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">The first step in this quest is to ‘understand’
ketchup.<span style="mso-spacerun: yes;"> </span>Ketchup is a vinegar and sugar
preserve of fruit – a chutney.<span style="mso-spacerun: yes;"> </span>A pureed tomato
chutney but a chutney nonetheless.<span style="mso-spacerun: yes;">
</span>Great.<span style="mso-spacerun: yes;"> </span>Chutneys are easy and
versatile.<span style="mso-spacerun: yes;"> </span></span><br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Second step is to find a way to build
sweetness without tons of added sugar.<span style="mso-spacerun: yes;">
</span>Well, the answer to the second part is in the first: fruit.<span style="mso-spacerun: yes;"> </span>Dried fruit adds sweetness and body to
chutneys.<span style="mso-spacerun: yes;"> </span>Raisins are super sweet and
pretty cheap.<span style="mso-spacerun: yes;"> Their flavor, particularly golden raisins, is pretty neutral compared to cider vinegar and tomato. </span>Done.</span><br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">OK, the following is a recipe.<span style="mso-spacerun: yes;"> </span>Something you will rarely get from me because
I believe they are generally a handicap to home cooks.<span style="mso-spacerun: yes;"> </span>But here it is because I truly want you to
try it for yourself.</span><br />
<div class="MsoNormalCxSpMiddle" style="margin: 1em 0px; text-indent: 0.5in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Ketchup</span></div>
<div class="MsoNormalCxSpMiddle" style="margin: 1em 0px; text-indent: 0.5in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Yield = 4 quarts.<span style="mso-spacerun: yes;"> </span>Easily halved or doubled.</span></div>
<div class="MsoNormalCxSpMiddle" style="margin: 1em 0px; text-indent: 0.5in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">10# plum tomatoes</span></div>
<div class="MsoNormalCxSpMiddle" style="margin: 1em 0px; text-indent: 0.5in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">2</span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"> #<span style="mso-spacerun: yes;">
</span>onions, sliced</span></div>
<div class="MsoNormalCxSpMiddle" style="margin: 1em 0px; text-indent: 0.5in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">2 heads garlic, chopped coarsely</span></div>
<div class="MsoNormalCxSpMiddle" style="margin: 1em 0px; text-indent: 0.5in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">½ cayenne pepper.<span style="mso-spacerun: yes;"> </span>Dry is fine.</span></div>
<div class="MsoNormalCxSpMiddle" style="margin: 1em 0px; text-indent: 0.5in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">2-3 T yellow mustard seeds (Ironic
huh!)</span></div>
<div class="MsoNormalCxSpMiddle" style="margin: 1em 0px; text-indent: 0.5in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">½ stick cinnamon</span></div>
<div class="MsoNormalCxSpMiddle" style="margin: 1em 0px; text-indent: 0.5in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">8-10 allspice berries</span></div>
<div class="MsoNormalCxSpMiddle" style="margin: 1em 0px; text-indent: 0.5in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">8-12 black peppercorns</span></div>
<div class="MsoNormalCxSpMiddle" style="margin: 1em 0px; text-indent: 0.5in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">3 bay leaves</span></div>
<div class="MsoNormalCxSpMiddle" style="margin: 1em 0px; text-indent: 0.5in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">~6 oz golden or dark raisins or a mix</span></div>
<div class="MsoNormalCxSpMiddle" style="margin: 1em 0px; text-indent: 0.5in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">~4 oz dried apple rings</span></div>
<div class="MsoNormalCxSpMiddle" style="margin: 1em 0px; text-indent: 0.5in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">~7 oz sugar</span></div>
<div class="MsoNormalCxSpMiddle" style="margin: 1em 0px; text-indent: 0.5in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">~3 oz brown sugar</span></div>
<div class="MsoNormalCxSpMiddle" style="margin: 1em 0px; text-indent: 0.5in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Cider vinegar</span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><o:p> </o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">Heat some neutral oil over medium high in a
non-aluminum stock pot.<span style="mso-spacerun: yes;"> </span>Add the mustard,
cinnamon, allspice, cayenne, and peppercorns and fry gently for 30 seconds to a
minute.<span style="mso-spacerun: yes;"> </span>DO NOT ALLOW TO BURN. <o:p></o:p></span></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">Add the onion and garlic and bay.<span style="mso-spacerun: yes;"> </span>Stir and cook until almost carmelized, but
still light colored.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">Add the raisins, apple and sugars.<span style="mso-spacerun: yes;"> </span>Stir and allow the sugar to melt – one minute.<span style="mso-spacerun: yes;"> </span>Add enough cider vinegar to just float all
the ingredients, maybe 2-3 cups?<span style="mso-spacerun: yes;"> </span>Sorry I
did not measure this.<span style="mso-spacerun: yes;"> </span>But you’ll figure
it out.<span style="mso-spacerun: yes;"> </span>Allow this to reduce by a third
to half.</span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">Puree all the toms in blender or cuisinart and
add to the pot.<span style="mso-spacerun: yes;"> </span>Take it to a simmer and
allow this to reduce by at least half (1-2 hours).<span style="mso-spacerun: yes;"> </span>Stir regularly to prevent scorching.<span style="mso-spacerun: yes;"> </span>It will get thick. <o:p></o:p></span></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">Adjust the seasoning with salt and a little
extra sugar and/or vinegar if necessary.<o:p></o:p></span></span></div>
<br />
<div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">When reduced, fish out the cinnamon, bay, and as
many allspice as possible.<span style="mso-spacerun: yes;"> </span>Puree in
batches and heat/ pressure process in cans, or just refrigerate. Freezing is fine too.<span style="mso-spacerun: yes;"> </span>It should keep 6 months in the fridge.<span style="mso-spacerun: yes;"> </span>I put some of mine in a reused squeeze
bottle, because that is best.<span style="mso-spacerun: yes;"> </span>You should
too.<span style="mso-spacerun: yes;"> </span>When it gets used up, I’ll open a
can and top the bottle off without missing a beat.</span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><u><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">NOTES: </span></u><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Golden raisins preserve a familiar bright red
color, but that is pure aesthetics.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">I will make
this next with more apple/raisin, and less sugar.<span style="mso-spacerun: yes;"> </span>So feel free to push the envelope.<span style="mso-spacerun: yes;"> </span>Most quantities are estimates.<span style="mso-spacerun: yes;"> </span>Use your instinct.<o:p></o:p></span></span><br />
<br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">Don’t be
tempted to overdo it on the spices.<span style="mso-spacerun: yes;"> </span>This
is a ketchup pitfall.<span style="mso-spacerun: yes;"> </span>Keep it
familiar.<span style="mso-spacerun: yes;"> </span>Heinz 57 is the target.<span style="mso-spacerun: yes;"> </span>Don’t try cumin or dill seed or burdock or
something.<span style="mso-spacerun: yes;"> </span>Remember: No market for weird
ketchup.<o:p></o:p></span></span><br />
<br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">Let me know
how it goes.<u><o:p></o:p></u></span></span>608 CSKhttp://www.blogger.com/profile/04415565718651696961noreply@blogger.com0tag:blogger.com,1999:blog-1222963177230085826.post-41200119345450763722012-06-30T15:21:00.000-05:002012-06-30T16:53:37.014-05:00When In Connecticut…<span style="font-family: inherit;"></span><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">…do as Connecticutians? Connecticuters? Ex-New Yorkers?</span></div>
<div class="MsoNormalCxSpMiddle" style="margin: 1em 0px;">
<span style="font-family: inherit;">We returned just a day or so ago from our annual
visit to the East Coast.<span style="mso-spacerun: yes;"> </span>And, I do mean
the coast.<span style="mso-spacerun: yes;"> </span>I consider myself lucky to
have grown up knowing well the taste of salt water on my lips, and intend to
raise my children knowing the same.<span style="mso-spacerun: yes;"> </span>In addition
to the oceanic brine, this is also the trip where we bring seafood proper to
our lips.<span style="mso-spacerun: yes;"> </span>Although it is possible to
get mediocre fish out east, I’ll argue it’s very, very difficult to get very
good seafood in the Midwest, and impossible to get truly fresh.<span style="mso-spacerun: yes;"> </span>Truly fresh, perhaps even something you
caught yourself, is bright to almost shining, so firm it might still be alive,
and so full of vigor that the salt of the ocean is still in the flesh.<span style="mso-spacerun: yes;"> </span>As food it is incredibly full of vitality –
and worth the wait; so generally I abstain from seafood in the Midwest and
indulge on the coast.</span></div>
<div class="MsoNormalCxSpMiddle" style="margin: 1em 0px;">
<span style="font-family: inherit;">Highlights of our trip were: </span></div>
<div class="MsoNormalCxSpMiddle" style="margin: 1em 0px;">
<span style="font-family: inherit;">Excellent diver scallops seared in butter and
eaten hot out of the pan.</span></div>
<div class="MsoNormalCxSpMiddle" style="margin: 1em 0px;">
<span style="font-family: inherit;">Atlantic halibut that just flaked into meaty chunks
that I cried for and ate with my fingers.</span></div>
<div class="MsoNormalCxSpMiddle" style="margin: 1em 0px;">
Excellent Fish and Chips of cod from Captain Scott’s Lobster Dock in New London.<span style="mso-spacerun: yes;"> </span>Their batter really does rock, and the fish inside steams inside its crispy jacket, as it should.</div>
<div class="MsoNormalCxSpMiddle" style="margin: 1em 0px;">
<span style="font-family: inherit;">Long Island Sound steamers that we dug from the
sand ourselves.</span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOPkJmK24ySvk4p7bLiBpCg3qCDM-pR5JznLEVB7mU9j3vzTtyFkpJ144a976t5QlwubHUOWbfxi_TVYDm5MZ5tBm3iQvd7jTkmk23jN_RZR1E6KIkf_5dqm83JeAbu67faiZ20njmOwfB/s1600/232.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOPkJmK24ySvk4p7bLiBpCg3qCDM-pR5JznLEVB7mU9j3vzTtyFkpJ144a976t5QlwubHUOWbfxi_TVYDm5MZ5tBm3iQvd7jTkmk23jN_RZR1E6KIkf_5dqm83JeAbu67faiZ20njmOwfB/s640/232.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Digging for steamers</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-1ZKdj4x9m3X0Dy_IdSBk-l6ukPgrqGlp4D9li3u4heEr1IcoKBDZJV3xriFRZvNO6pq-060Qu-PDc4ko-h_WI4WOm4jzyAMMAO5OhGmjcHAnifSinFx3rtnCeeDrrSEQZKfWD86oFzVf/s1600/224.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-1ZKdj4x9m3X0Dy_IdSBk-l6ukPgrqGlp4D9li3u4heEr1IcoKBDZJV3xriFRZvNO6pq-060Qu-PDc4ko-h_WI4WOm4jzyAMMAO5OhGmjcHAnifSinFx3rtnCeeDrrSEQZKfWD86oFzVf/s640/224.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">River's got one!</td></tr>
</tbody></table>
<span style="font-family: inherit;">Catching striped bass, but not a ‘keeper’ that I
would have filleted and pan roasted.<span style="mso-spacerun: yes;"> </span>As
you peel the flakes of roasted flesh, bursts of salt water steam escape from
between each layer. <span style="mso-spacerun: yes;"> </span>You inhale them and
then eat the thick flake, again with your hands is best. Next year…</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicB7fNpusnH-kozuobvWe4hfuG3QmynB2oLbJOnfKYyyp5kMLufE9gX3Mj8jlnhitylx0nidTY7GtdKDfHLb0mJBU-k5YhnCiu5R1DQNP91aGKTGuFKl-WCmUUK_oHOp8e6WFmBsEsSsLR/s1600/DSC_2400.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicB7fNpusnH-kozuobvWe4hfuG3QmynB2oLbJOnfKYyyp5kMLufE9gX3Mj8jlnhitylx0nidTY7GtdKDfHLb0mJBU-k5YhnCiu5R1DQNP91aGKTGuFKl-WCmUUK_oHOp8e6WFmBsEsSsLR/s640/DSC_2400.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hittin' the falling tide with the boy in tow</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJcCJkTtO-HjVK2sxvFoXNgCA1jhYpM23ZwkrF-kuB8uXI2Uir2bBgb7HeNH446G93MgNXzOwgP_1mPzJz92no0QKfJDpy-jFoAC0wzdeCqPLJ-YcM7-T8A1cf_WruFyVNxGvV4_-ZCO3A/s1600/163.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJcCJkTtO-HjVK2sxvFoXNgCA1jhYpM23ZwkrF-kuB8uXI2Uir2bBgb7HeNH446G93MgNXzOwgP_1mPzJz92no0QKfJDpy-jFoAC0wzdeCqPLJ-YcM7-T8A1cf_WruFyVNxGvV4_-ZCO3A/s640/163.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Zak's got one on the line</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqwxtE0U6Vr9joCZNWzDQo-ohyphenhyphen0BgWUDTynXRAGJyfOhG5kV_pUowbvv1NSuyUZKJCeYl2LOpy1zd8d_Bu-Dnj3E3OlADkwry09G7UNy-ZvZWG2ucCbbvkD5Tu8kIFIG8bxJEqwrM9yY3X/s1600/192.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqwxtE0U6Vr9joCZNWzDQo-ohyphenhyphen0BgWUDTynXRAGJyfOhG5kV_pUowbvv1NSuyUZKJCeYl2LOpy1zd8d_Bu-Dnj3E3OlADkwry09G7UNy-ZvZWG2ucCbbvkD5Tu8kIFIG8bxJEqwrM9yY3X/s640/192.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pretty, but not a keeper.</td></tr>
</tbody></table>
<span style="font-family: inherit;">And, the <i style="mso-bidi-font-style: normal;">capo
di tutti capi</i>: steamed lobster.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5mD2qUx9RyaEAMaFMmegYlxtUmxynsAlTD4rw39hS8h3xRgXpXA3CzFIUqrPvTzddGb11lzMyBQoKmq7zjVoVkO6WiaQv70N4z0NvR36qQxc5_fqVPSWQ78zYFi4JXdsfQYe4jSdm4z45/s1600/DSC_2208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5mD2qUx9RyaEAMaFMmegYlxtUmxynsAlTD4rw39hS8h3xRgXpXA3CzFIUqrPvTzddGb11lzMyBQoKmq7zjVoVkO6WiaQv70N4z0NvR36qQxc5_fqVPSWQ78zYFi4JXdsfQYe4jSdm4z45/s640/DSC_2208.JPG" width="640" /></a></div>
<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrs_i826B4xrvhmOWbierpzZURuU0bt4lFipIpxazffNM5OIztshhWqHlV6LnN78kP3S4X9_vgA41EWE0hUNAuucjoJYApIBC4GjVgkiF9UaF9JX_ExFI0ZAPVV8ZZcHmPcklwJD0tmtI0/s1600/DSC_2198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrs_i826B4xrvhmOWbierpzZURuU0bt4lFipIpxazffNM5OIztshhWqHlV6LnN78kP3S4X9_vgA41EWE0hUNAuucjoJYApIBC4GjVgkiF9UaF9JX_ExFI0ZAPVV8ZZcHmPcklwJD0tmtI0/s640/DSC_2198.JPG" width="640" /></a></div>
<br /><span style="font-family: inherit;">As a youth, lobster was my bar none favorite food.
<span style="mso-spacerun: yes;"> </span>I swear I could have eaten a ten pounder
myself.<span style="mso-spacerun: yes;"> </span>I consider getting all the meat
out intact, a point of pride.<span style="mso-spacerun: yes;"> </span>Sharing with
my children the unique, transformative, visceral, tactile delight that is cooking
and eating lobster is one of the operational imperatives of our trip each year.<span style="mso-spacerun: yes;"> </span>It is a comprehensive experience.<span style="mso-spacerun: yes;"> </span>First you must pick out your live bugs from a
tank, or better from a lobsterman himself.<span style="mso-spacerun: yes;">
</span>Then take them home live and study them, observe their bluish-black and
green exoskeleton, their beady eyes, formidable claws, and ubiquitous spines.<span style="mso-spacerun: yes;"> </span>Look at the swimmerets and tail fins.<span style="mso-spacerun: yes;"> </span>Point out the mandibles and maxilla that bring
food to these crustaceans.<span style="mso-spacerun: yes;"> </span>Now, prepare
the water.</span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsJzJy5KQrZpR8GpQbi7Bcprpbzabm__mnN34rnzyC9yiS45rNsVlKZ_6d4ImmLNdkiOOr-5xYHZvkK_R3zHknNjjEacpGpLRjcHu4SwIGzXP5fOS6myRxE-Z36gEKvvhsD9fxDfLbdV7G/s1600/DSC_2218.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsJzJy5KQrZpR8GpQbi7Bcprpbzabm__mnN34rnzyC9yiS45rNsVlKZ_6d4ImmLNdkiOOr-5xYHZvkK_R3zHknNjjEacpGpLRjcHu4SwIGzXP5fOS6myRxE-Z36gEKvvhsD9fxDfLbdV7G/s640/DSC_2218.JPG" width="640" /></a></div>
<br /><span style="font-family: inherit;">Steaming is best.<span style="mso-spacerun: yes;">
</span>And easiest.<span style="mso-spacerun: yes;"> </span>Place 1 inch of
water in a pot large enough to hold your lobsters.<span style="mso-spacerun: yes;"> </span>Place a steamer basket inside, or just use a
bowl with a plate place atop it, so long as there is space between the edge of
the plate and the sidewall of the pot.<span style="mso-spacerun: yes;">
</span>Bring the water to a boil.<span style="mso-spacerun: yes;"> </span>Place
the lobsters upon the plate being careful to not tip the plate and lobsters
into the water. <span style="mso-spacerun: yes;"> </span>Cover the pot and cook
for 8 minutes per pound.<span style="mso-spacerun: yes;"> </span>So, a pot of 1 ½
pound lobsters should take about 12 minutes.<span style="mso-spacerun: yes;">
</span>Incomparable.<span style="mso-spacerun: yes;"> </span>Accept nothing else
and just hold out for the one true thing when you finally get there.</span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">My only confession – we did bring hand rolled
butter from Wisconsin to dip that lobster into.<span style="mso-spacerun: yes;">
</span>The best deserves the best.<span style="mso-spacerun: yes;">
</span>Honestly, we should have brought some beer too.</span><span style="mso-spacerun: yes;"> </span>608 CSKhttp://www.blogger.com/profile/04415565718651696961noreply@blogger.com0tag:blogger.com,1999:blog-1222963177230085826.post-22214743528371156722012-05-28T13:21:00.000-05:002012-05-28T13:21:15.502-05:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp7qbXqx58ZAswlQgJN1w3l0QiBswuDzB0bTuLqETtrnByh7WOZuZRIatfHfFW6w1jK2p7J-81kMDOfDJeQciVQiIF05SoHyMlyt46wd_xUxZol9qlNUwOBnEhwxC7SYgAWgNOO6TJKL-C/s1600/164.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp7qbXqx58ZAswlQgJN1w3l0QiBswuDzB0bTuLqETtrnByh7WOZuZRIatfHfFW6w1jK2p7J-81kMDOfDJeQciVQiIF05SoHyMlyt46wd_xUxZol9qlNUwOBnEhwxC7SYgAWgNOO6TJKL-C/s640/164.JPG" width="640" /></a></div>
<br />
<div align="center" class="MsoNormalCxSpFirst" style="margin: 1em 0px; text-align: center;">
First Fruits</div>
I am too much of an empiricist to be a true
believer; and yet I have experienced too much of the profound Mystery to be a
skeptic.<span style="mso-spacerun: yes;"> </span>As I see it, natural selection
and Creationsim are hardly mutually exclusive, and often there is more truth in
a Van Gogh than in a photograph. <span style="mso-spacerun: yes;"> </span><br />
This morning we harvested our first kale leaves,
really the first food of our own planting from this new home, and I was moved
to prayer – a simple but profound Hebrew prayer offering thanks for coming once
again to this time of year.<span style="mso-spacerun: yes;"> </span>It is a
blessing offered at the start of most Jewish events and holidays, but also upon
tasting the first of a fruit or food each season, or even seeing something,
like snowflakes, for the first time in the year.<span style="mso-spacerun: yes;"> </span>There are additional prayers for events like
hearing thunder, or seeing the ocean, or even washing the hands.<span style="mso-spacerun: yes;"> </span>What acute awareness of the power of the
mundane; of the presence of the spiritual in all moments, not just those of which we take special notice.<br />
<br />
The underlying lesson is that whether there is a
divine nature to our being, or we are just a mathematically random blip of
occurrence in a cosmos of infinite potential, the use of small rituals helps us
in our pursuit of simply being ourselves.<span style="mso-spacerun: yes;">
</span>We garden not just for the food that we need, or the skill it
cultivates, but because the ritual of planting, cultivating, harvesting, and
putting by helps keep us aware of the day in the season, the season in the year
and the year in our life – it is the paint on the canvas.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNhccVqFqNUdjGLPfUexymC9aGDp0p2UM0-JzLpw81bdtgalGI04X04CibK_FIMIzOwYkYg9WkG5oMhgMKT-BZ_zt6379EEKnNFxzcxrQp02CDyTVCIr3LVUduTytsEdA20RosihC-_MTb/s1600/168.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNhccVqFqNUdjGLPfUexymC9aGDp0p2UM0-JzLpw81bdtgalGI04X04CibK_FIMIzOwYkYg9WkG5oMhgMKT-BZ_zt6379EEKnNFxzcxrQp02CDyTVCIr3LVUduTytsEdA20RosihC-_MTb/s640/168.JPG" width="640" /></a></div>
It has taken a lot of patience on my part to
accept that our full yard/ garden plan will not come to fruition this spring.<span style="mso-spacerun: yes;"> </span>We had to commit to more pressing demands,
like building the kitchen, but I am proud of us for having planned well enough
to have transplanted some of our gardening rituals up here with us.<span style="mso-spacerun: yes;"> </span>We have potatoes and greens in and
thriving.<span style="mso-spacerun: yes;"> </span>Some peas too, to run the
rabbit gauntlet.<span style="mso-spacerun: yes;"> </span>Our tomatoes and
peppers are newly transplanted and I still intend to expand the garden to accommodate
a patch of vineing cucurbits. <span style="mso-spacerun: yes;"> </span>I am grateful
that after 7 months of flux we are finally settling in, that our simple life rituals,
manifest in those leaves of kale, have found us again.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTQs1JkMW6vusZV11uoFoR4lWEOuY9wA_W2sHw1zJKUVbqn-MxOH9PU00GmLLn_JdXNz1XNyFd7rV_VgMFSqOC0L8FDrEIQvCHoAYlyUwcCQPjwxH7XQagQegkQpIR6hve57TbDtwUCqfS/s1600/185.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTQs1JkMW6vusZV11uoFoR4lWEOuY9wA_W2sHw1zJKUVbqn-MxOH9PU00GmLLn_JdXNz1XNyFd7rV_VgMFSqOC0L8FDrEIQvCHoAYlyUwcCQPjwxH7XQagQegkQpIR6hve57TbDtwUCqfS/s640/185.JPG" width="640" /></a></div>608 CSKhttp://www.blogger.com/profile/04415565718651696961noreply@blogger.com0tag:blogger.com,1999:blog-1222963177230085826.post-59520416560981254332012-04-19T07:20:00.000-05:002012-04-19T07:20:19.109-05:00Good Fences<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">As you may or may not know, we operate the CSK out of a shared use kitchen in Mazomanie.<span style="mso-spacerun: yes;"> </span>For the first couple months I had the place to myself; but, recently a new renter has moved in.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">They make chips.<span style="mso-spacerun: yes;"> </span>Tortilla chips.<span style="mso-spacerun: yes;"> </span>From flour tortillas. <span style="mso-spacerun: yes;"> </span>Which they cut, fry, season with spice mixes and bag.<span style="mso-spacerun: yes;"> </span>Premixed spice mixes.<span style="mso-spacerun: yes;"> </span>Remember ‘Elephant Ears’ from the fair?<span style="mso-spacerun: yes;"> </span>These are just those, but in small squares and in flavors like Cajun, Tomato Basil, and Garlic Cheese.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">I was dubious at first.<span style="mso-spacerun: yes;"> </span>They don’t really even have a fryer.<span style="mso-spacerun: yes;"> </span>Just an institutional sized braising kettle filled with oil installed under an inadequate hood system with no fire protection.<span style="mso-spacerun: yes;"> </span>Lucky me.<span style="mso-spacerun: yes;"> </span>This makeshift rig is incapable of keeping the oil hot enough for them to really work efficiently.<span style="mso-spacerun: yes;"> </span>I guess they are turning out about 10# of product per hour.<span style="mso-spacerun: yes;"> </span>A real fryer can do 35# easily.<span style="mso-spacerun: yes;"> </span>Moreover, they are complete novices to commercial cooking.<span style="mso-spacerun: yes;"> </span>For example, my new neighbor was deep frying in open toed shoes today.<span style="mso-spacerun: yes;"> </span>I don’t cook at HOME in open toed shoes.<span style="mso-spacerun: yes;"> </span>The impact of this is that they congest traffic lanes in the kitchen, use shared spaces badly, listen to bad music loudly, and make me go home smelling like I did when I worked at KFC in high school.<span style="mso-spacerun: yes;"> </span>I have to undress outside.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">I tried to be good.<span style="mso-spacerun: yes;"> </span>In anticipation of their arrival I removed a large equipment piece from the kitchen, and consolidated my work area to make more overall room.<span style="mso-spacerun: yes;"> </span>I got all my baking and other ingredients onto one shelf.<span style="mso-spacerun: yes;"> </span>I warned them about storing their paper goods under the leaky spot.<span style="mso-spacerun: yes;"> </span>I gave them the kitchen code “Behind you” to warn someone you are moving past with a hot or heavy item.<span style="mso-spacerun: yes;"> </span>I made a point of keeping my kids out of the kitchen while we are all working there.<span style="mso-spacerun: yes;"> </span>Nonetheless, they make me want to grind my teeth. But, that’s my hang-up.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">What really gets me is this: the complete dichotomy of our work there.<span style="mso-spacerun: yes;"> </span>As they process premade tortillas into pieces, and season them with premixed flavors, I toil away doing such arcane labors as peeling<span style="mso-spacerun: yes;"> </span>carrots or skinning onions.<span style="mso-spacerun: yes;"> </span>Though my neighbors are older than I am, I feel as though I am some hunched old cobbler quietly tapping at my shoe bench while my white eyebrows and beard grow into one<span style="mso-spacerun: yes;"> </span>obliviating mask.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Anachronism or not, I don’t envy my neighbors.<span style="mso-spacerun: yes;"> </span>They are getting their asses kicked.<span style="mso-spacerun: yes;"> </span>Long days.<span style="mso-spacerun: yes;"> </span>Unfamiliar territory.<span style="mso-spacerun: yes;"> </span>Boring work.<span style="mso-spacerun: yes;"> </span>Smell like a fast food joint. All week at the kitchen and their weekends at fairs. They think this is their path to wealth.<span style="mso-spacerun: yes;"> </span>Perhaps. </span></div><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">What is a food business, or a food for that matter?<span style="mso-spacerun: yes;"> </span>Is it simply something comestible?<span style="mso-spacerun: yes;"> </span>Or does real food need to nourish?<span style="mso-spacerun: yes;"> </span>Perhaps that is why real food takes real work.<span style="mso-spacerun: yes;"> </span>It is nourishing to Kate and I to work hard to procure and deliver real food; good, honest, increasingly rare, real food to people who need it.<span style="mso-spacerun: yes;"> </span>It is nourishing to me to work dexterously, and to engrain and hone my skill set.<span style="mso-spacerun: yes;"> </span>I grow by challenging myself with different meals each week, working within the season, and adjusting our business and recipes to a growing scale.<span style="mso-spacerun: yes;"> </span>Our food does nourish.<span style="mso-spacerun: yes;"> </span>Literally.<span style="mso-spacerun: yes;"> </span>It’s good stuff made from outstanding ingredients - in a word, from food. And above all else that is my culinary ambition.<span style="mso-spacerun: yes;"> </span>To send you meals and an experience each week that nourishes you.<span style="mso-spacerun: yes;"> </span></span>608 CSKhttp://www.blogger.com/profile/04415565718651696961noreply@blogger.com1tag:blogger.com,1999:blog-1222963177230085826.post-91706271897468812502012-04-01T14:21:00.001-05:002012-04-03T20:37:13.439-05:00Cloudburst<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: inherit;">One of my first acts of courting Kate was to make her a pancake breakfast.<span style="mso-spacerun: yes;"> </span>Not <i style="mso-bidi-font-style: normal;">post hoc</i> mind you.<span style="mso-spacerun: yes;"> </span>They were terrible.<span style="mso-spacerun: yes;"> </span>They stuck.<span style="mso-spacerun: yes;"> </span>They scorched.<span style="mso-spacerun: yes;"> </span>They were not fun at all.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: inherit;">Granted I had not cooked anything in a long time.<span style="mso-spacerun: yes;"> </span>We were both working at a residential environmental education school and all our meals came from the cafeteria, were eaten with 60 or so kids, and each contained at least one song.<span style="mso-spacerun: yes;"> </span>We lived in dorm style accommodations with a common room containing a stove.<span style="mso-spacerun: yes;"> </span>So, one weekend, I decided to make the fateful pancakes.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: inherit;">Under the combined duress of trying to impress a girl, and really wanting some damned pancakes I cracked.<span style="mso-spacerun: yes;"> </span>I threw nothing short of a tantrum.<span style="mso-spacerun: yes;"> </span>Some of that behavior is learned from a tirading mentor who used anger to negotiate line cooking emergencies; and, some of it is my own innately short, but quickly repaired, fuse.<span style="mso-spacerun: yes;"> </span>This type of situation has recurred, and it has puzzled me.<span style="mso-spacerun: yes;"> </span>Why, when forces align against me to create a botched meal situation do I get so inconsolably angry?<span style="mso-spacerun: yes;"> </span>And, usually only at home.<span style="mso-spacerun: yes;"> </span>When professionally cooking, problems are just part of the game and solving them is almost enjoyable.<span style="mso-spacerun: yes;"> </span>The breakdowns are exclusively personal and often have as much to do with circumstance as cuisine.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: inherit;">I am not proud to say it happened again yesterday evening.<span style="mso-spacerun: yes;"> </span>I had made a positively beautiful chuck roast of grassfed Scottish Highland beef.<span style="mso-spacerun: yes;"> </span>A true delicacy braised in a beef bone stock and finished with sweet onions and carrots.<span style="mso-spacerun: yes;"> </span>But Kate had an after dinner meeting.<span style="mso-spacerun: yes;"> </span>The kids had been riding our nerves for days.<span style="mso-spacerun: yes;"> </span>And I forgot to cook the accompanying potatoes.<span style="mso-spacerun: yes;"> </span>When I realized that, that the meal would be incomplete, and couldn’t be postponed, my cloud burst.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: inherit;">My voice thundered and eyes flashed.<span style="mso-spacerun: yes;"> </span>I sent the boys to separate rooms.<span style="mso-spacerun: yes;"> </span>I slammed cupboards.<span style="mso-spacerun: yes;"> </span>And, I pulled the plug on the nice dinner.<span style="mso-spacerun: yes;"> </span>I yanked some hot dogs from the freezer and dumped a can of beans atop them in a pot. I grabbed my over shirt and wool cap and a hip flask and told Kate hot dogs were on the stove - I’d be back in an hour.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: inherit;">The ounce or so of whiskey warmed my chest and belly and even my fingertips and relaxed my anger’s grip.<span style="mso-spacerun: yes;"> </span>The creek’s flow soothed my mind enough to allow me to shake my head at myself.<span style="mso-spacerun: yes;"> </span>What generated such foolishness?<span style="mso-spacerun: yes;"> </span>And, why the <i style="mso-bidi-font-style: normal;">volte face </i>on dinner?<span style="mso-spacerun: yes;"> </span>Arguably the only rational move I had made.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: inherit;">I refused to eat that beautiful food in an angry mood.<span style="mso-spacerun: yes;"> </span>To relegate to an ashen palate that animal’s sacrifice, that farm familiy’s hard work; to take that food for granted.<span style="mso-spacerun: yes;"> </span>I realized that as an artisan, that meal was my art, such as it is, for I don’t really feel that food is art.<span style="mso-spacerun: yes;"> </span>And, I wouldn’t desecrate it by serving it without the simple respect it was due.<span style="mso-spacerun: yes;"> </span>If we couldn’t sit down and take pleasure in the meal, we wouldn’t partake of that meal at all.<span style="mso-spacerun: yes;"> </span>Worse, to deliver it, incomplete to the table and to still walk out, for removing myself from the house was imperative, would have been to lay a selfish guilt trip on my family.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: inherit;">I came home and put the kids to sleep.<span style="mso-spacerun: yes;"> </span>Kate went off to knit with new friends.<span style="mso-spacerun: yes;"> </span>I ate my dogs and beans and <span style="mso-spacerun: yes;"> </span>watched the games and didn’t really root for anyone in particular.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: inherit;">Today I am famished. We will have a lovely early supper before Kate works.<span style="mso-spacerun: yes;"> </span>We will take our time and savor those unique flavors that say “Wisconsin, good grass, black dirt, and slow oven.”<span style="mso-spacerun: yes;"> </span>I’ll be grateful to be alive and in this place, and I’ll look forward to a sunny day soon.</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh86FhR4fEj6cEt2uzomyBk_vNSrHOAnEtfXLIPZoWmfwqPbo-RN23MLEP2UHtT-v4q0uF-duHJsAi05uX3oDjrpf3KgRcYz8kHzrGqD55iJSVqez9xuikKGZU0NQYhwVvgE8eq5Lrj-KL/s1600/004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh86FhR4fEj6cEt2uzomyBk_vNSrHOAnEtfXLIPZoWmfwqPbo-RN23MLEP2UHtT-v4q0uF-duHJsAi05uX3oDjrpf3KgRcYz8kHzrGqD55iJSVqez9xuikKGZU0NQYhwVvgE8eq5Lrj-KL/s640/004.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Worth Waiting For</td></tr>
</tbody></table>608 CSKhttp://www.blogger.com/profile/04415565718651696961noreply@blogger.com0tag:blogger.com,1999:blog-1222963177230085826.post-55542763966362399872011-12-03T20:57:00.000-06:002011-12-03T20:57:41.364-06:00A Late Fall HarvestBy chance this past week we found out that the tree farm, opening for the tree part of their season, also had vegetables!! We could hardly wait the two days until Friday and we weren't disappointed with the weather we were given for a final harvest day of 2011.<br />
<div class="separator" style="clear: both; margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOPGXUH_-UTqXaPtq-4i_BV9Vw3MnC4Z3pU6oVTrHZCBHKq2PzXoPKw77jglmlfhnm87ct1rjLqMMj-4MDfppxdRZ_g0JDyh8yhX9TO7UykFg4kWT0f42rLwKTNx7dW5nkoWvwE9qr2cU/s1600/097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOPGXUH_-UTqXaPtq-4i_BV9Vw3MnC4Z3pU6oVTrHZCBHKq2PzXoPKw77jglmlfhnm87ct1rjLqMMj-4MDfppxdRZ_g0JDyh8yhX9TO7UykFg4kWT0f42rLwKTNx7dW5nkoWvwE9qr2cU/s640/097.JPG" width="640" /></a></div><div style="margin: 0px auto 10px; text-align: left;">At first glance, the cabbage field didn't look like much. Which is the amazing thing about this plant. </div><div class="separator" style="clear: both; margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioT34f-uj_CVIgRxvl_JuFLgX654rPn3xHkeYYZCoA-mjiKok8Sp4yqrfJUroDtrYmsvOzahpoj7rZjh6eBWEGHeHxInZXVGW06132FDCy26nmK31SO6h3-41umnTEmCEGKaX2RVdoHj0z/s1600/094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioT34f-uj_CVIgRxvl_JuFLgX654rPn3xHkeYYZCoA-mjiKok8Sp4yqrfJUroDtrYmsvOzahpoj7rZjh6eBWEGHeHxInZXVGW06132FDCy26nmK31SO6h3-41umnTEmCEGKaX2RVdoHj0z/s640/094.JPG" width="640" /></a></div><div style="margin: 0px auto 10px; text-align: left;">Just peel back the leaves, cut off the ones that didn't survive the frosts and reveal a perfect cabbage inside. </div><div class="separator" style="clear: both; margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI-0mK5ft6wwSq_nItzlcyh8RjUOspqHgTMh3WChHQNZjDUP369Xlrdh2zFgXG7-Fqvs2j0WW8nvADEqQESzUpXX1wOFf8hq28RVZhDhjj_QD2JTKzjQasPINBbBeJXzGpUGH827coCJ7D/s1600/082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI-0mK5ft6wwSq_nItzlcyh8RjUOspqHgTMh3WChHQNZjDUP369Xlrdh2zFgXG7-Fqvs2j0WW8nvADEqQESzUpXX1wOFf8hq28RVZhDhjj_QD2JTKzjQasPINBbBeJXzGpUGH827coCJ7D/s640/082.JPG" width="640" /></a></div><div style="margin: 0px auto 10px; text-align: center;"></div><div class="separator" style="clear: both; margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBOm9qztk-CHh2ryZL3JYob7U2jo-nLOdnhtNZ1C9ljOB2XxcEE8RdfI7oBqW71uBP-oxu_PUTQlWMS-_-_TGq5ndaGeVxylOf7I10TEtwYzMidk83q2O9FiAJEOL1x1jdSd7OP5TWpcnE/s1600/085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBOm9qztk-CHh2ryZL3JYob7U2jo-nLOdnhtNZ1C9ljOB2XxcEE8RdfI7oBqW71uBP-oxu_PUTQlWMS-_-_TGq5ndaGeVxylOf7I10TEtwYzMidk83q2O9FiAJEOL1x1jdSd7OP5TWpcnE/s640/085.JPG" width="424" /></a></div><div style="margin: 0px auto 10px; text-align: left;">And then, off to the turnip field. Earlier this fall, the turnips were really small, I actually thought they were only grown for their green. Fortunately I was mistaken and the white bulbs popped out of the ground in hefty sizes and we were able to easily fill a five gallon bucket.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHXE9l23WEi3kJhyphenhyphenXlBTY7cykio5TUrJnndCdyrX8rBtTbLetvpyMMqQs5ZuZ_8EnDmlfQgzkCqoRYER3UAT-QvAX24zWRY0ZbUG-bgTBuqyT3cMDBwz0kmEY5K42wvAi4oO8zD547BNdS/s1600/105.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHXE9l23WEi3kJhyphenhyphenXlBTY7cykio5TUrJnndCdyrX8rBtTbLetvpyMMqQs5ZuZ_8EnDmlfQgzkCqoRYER3UAT-QvAX24zWRY0ZbUG-bgTBuqyT3cMDBwz0kmEY5K42wvAi4oO8zD547BNdS/s640/105.JPG" width="426" /></a></div>Our home chicken flock was happy to eat the turnip tops that we twisted off in the fields.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmmkz7nre6Gw0imvuEYQxvzTNQWWa-MHCggDiTX_FakQYatxi5fcy36o9VEaD7Sao0e0HO-T9jP58bzxABvhJ9ibY6LAskzIgZPIdxy9QbrV_k8Z5JRZyNKA5dvYfGRiZcwXE9j4rUt9Y/s1600/116.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmmkz7nre6Gw0imvuEYQxvzTNQWWa-MHCggDiTX_FakQYatxi5fcy36o9VEaD7Sao0e0HO-T9jP58bzxABvhJ9ibY6LAskzIgZPIdxy9QbrV_k8Z5JRZyNKA5dvYfGRiZcwXE9j4rUt9Y/s640/116.JPG" width="427" /></a></div><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW7khA0P95trneNuAv5R95Y_NlOYLSPaw532LZZZ3GmoUu0TGK3ZWKKxMEpR48cK7MX2M-w1TlRRj09DxVSBAJQo0aWMIRxFL1GwswigbZ5WAVQYtt-8UiIuMwJVEhzXcSOIe9ylER29s/s1600/117.JPG"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW7khA0P95trneNuAv5R95Y_NlOYLSPaw532LZZZ3GmoUu0TGK3ZWKKxMEpR48cK7MX2M-w1TlRRj09DxVSBAJQo0aWMIRxFL1GwswigbZ5WAVQYtt-8UiIuMwJVEhzXcSOIe9ylER29s/s640/117.JPG" width="427" /></a> </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrpha8-snQwfK7l0uXTBSFzJZLMmB8KpcKthePu1gG4L730Aeq4kzVecBbRNyNO6poYKRmYPAu4pjXGT5Z_fj_wZ_AVtYEclvSq_VO7IipqZnysuB00DOLd5zhH7OHcuZveEsu795xTOw/s1600/133.JPG"><img alt="" border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrpha8-snQwfK7l0uXTBSFzJZLMmB8KpcKthePu1gG4L730Aeq4kzVecBbRNyNO6poYKRmYPAu4pjXGT5Z_fj_wZ_AVtYEclvSq_VO7IipqZnysuB00DOLd5zhH7OHcuZveEsu795xTOw/s640/133.JPG" width="640" /></a> </div><div style="text-align: center;"><br />
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</div>Katehttp://www.blogger.com/profile/01193205114817373927noreply@blogger.com0