Ok, someone clued me into the latest on the late blight on tomatoes now that my plants have acquired it! I have been told and have found the sources of this info, that you shouldn't eat or can/freeze the tomatoes from these plants.
After reading this article:
http://www.mcall.com/news/all-a1_5tomato.6992668aug19,0,192999.story
I agree that you shouldn't can or freeze the fruits off these plants, but eating and cooking fresh right after cutting out the bad parts, as long as they taste good - and so far, mine have - should be safe.
Thursday, August 27, 2009
Monday, August 24, 2009
Secret Mushrooms
Joanne, my partner has some interesting friends from all her years as an auctioneer. One of them happens to be a mushroom gatherer. They became friends at the auction house where she often sold him vintage fishing lures, but truly bonded when she was diagnosed with breast cancer and shortly afterwards, his wife was as well.
They chatted about treatments and mental attitudes to fight the fight and gave one another support through the years. He’s a kind and gentle sort of man and very much in love with his wife.
One day about eight years ago or so, she came home carrying a big, brown paper bag and handed it to me and said, “Here you go, cook ‘em up!” She continued on about her friend that harvests wild mushrooms. I became excited and wondered if he’d take me along for a ride and offered to go blind-folded, but Joanne said he did this all in secrecy, so nobody can find his bits fungal gold. Bummer…but, at least I’d have the chance to savor them.
I looked inside, took a whiff of the earthly fragrance and could see there were about five pounds of ecru colored, magnificent chanterelle mushrooms. Now, who does that? Just gives away five pounds of these beauties and what could I to do with them?
Needless to say, dinner plans were changed and mushrooms when into everything for next week. Eggs and cheese with fresh chanterelles, angel hair with garlic, white wine and chanterelles, veggie burgers with goat cheese and chanterelles and who knows what else I did with them.
Just a few weekends ago we had planned to visit a friend’s local antique shop for her one year anniversary. The parking lot to the store sits right next to the street where a small farmers’ market sets up every Saturday morning.
As this was the end of the day, most vendors had left, but there was the Mushroom Guy! Joanne was parking and said she had to go over and see how his wife was doing and give him a hug.
We walked over and no sooner had we hugged and said hello than he handed us a three-pound box of stunning, luscious chanterelles. These were spectacular, bright orange beauties.
They chatted about treatments and mental attitudes to fight the fight and gave one another support through the years. He’s a kind and gentle sort of man and very much in love with his wife.
One day about eight years ago or so, she came home carrying a big, brown paper bag and handed it to me and said, “Here you go, cook ‘em up!” She continued on about her friend that harvests wild mushrooms. I became excited and wondered if he’d take me along for a ride and offered to go blind-folded, but Joanne said he did this all in secrecy, so nobody can find his bits fungal gold. Bummer…but, at least I’d have the chance to savor them.
I looked inside, took a whiff of the earthly fragrance and could see there were about five pounds of ecru colored, magnificent chanterelle mushrooms. Now, who does that? Just gives away five pounds of these beauties and what could I to do with them?
Needless to say, dinner plans were changed and mushrooms when into everything for next week. Eggs and cheese with fresh chanterelles, angel hair with garlic, white wine and chanterelles, veggie burgers with goat cheese and chanterelles and who knows what else I did with them.
Just a few weekends ago we had planned to visit a friend’s local antique shop for her one year anniversary. The parking lot to the store sits right next to the street where a small farmers’ market sets up every Saturday morning.
As this was the end of the day, most vendors had left, but there was the Mushroom Guy! Joanne was parking and said she had to go over and see how his wife was doing and give him a hug.
We walked over and no sooner had we hugged and said hello than he handed us a three-pound box of stunning, luscious chanterelles. These were spectacular, bright orange beauties.
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After my last experience with a grocery bag full of them, I knew we had to do something. Although we love mushrooms, being inundated with them morning, noon and dinner is more than we could bear with our busy weeks before they changed to mushroom slime. So, we decided to share them with some fellow mushroom fans.Again, I served them with the eggs and cheese and over pasta with some wine and Romano cheese and a new recipe emerged; a little olive oil, a clove of garlic and a bit of salt and pepper and they went wonderful with the vegetarian tacos we had for dinner!
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What's all the Butter Scuttlebutt? She lived to be 91!
Have you heard? Mastering the Art of French Cooking by Julia Child has soared to the top of the book lists! For the first time since it was published it will reach number one on the NYTimes bestseller list next week! Amazing how the movie is spurring on cooking and reading!
http://www.nytimes.com/2009/08/24/business/24julia.html?_r=1&8dpc
However, everyone is in an uproar in the blogosphere and mainstream media about the age of Lipitor and pork fat!
You know, Julia and her husband both lived long and rather healthy lives. Its a matter of chemical make up, family history, diet, exercise and just plain luck of the draw on who has high cholesterol or blocked arteries and although food has something to do with it, it isn't the only reason for health problems.
What Julia Child did with Mastering the Art, was make what seemed a mystery to most Americans, accessible and something that could be accomplished in the home kitchen.
Go to Amazon.com or ecookbooks.com and see how many other cookbooks come up under Julia Child's name and you'll see she didn't limit herself to just butter-laden, meat-heavy dishes. She was bound by the French techniques which suited her personality and thinking, but very often diversified to suit the American kitchen and palate.
I have been a vegetarian for the last 20-some years and have always had a huge dislike of any sort of organ meat such as liver or kidneys, sweetbreads or other innards.
I happened to be home one day and tuned into Good Morning America when she was their on-air cook and watched Ms. Child prepare calve's liver with bacon and onions. Watching that three minute segment, her technique was awesome and her description of each step was so understandable and made it sound so delicious, that I know I could have made the dish, had I been so inclined. It was amazing to watch her.
http://www.nytimes.com/2009/08/24/business/24julia.html?_r=1&8dpc
However, everyone is in an uproar in the blogosphere and mainstream media about the age of Lipitor and pork fat!
You know, Julia and her husband both lived long and rather healthy lives. Its a matter of chemical make up, family history, diet, exercise and just plain luck of the draw on who has high cholesterol or blocked arteries and although food has something to do with it, it isn't the only reason for health problems.
What Julia Child did with Mastering the Art, was make what seemed a mystery to most Americans, accessible and something that could be accomplished in the home kitchen.
Go to Amazon.com or ecookbooks.com and see how many other cookbooks come up under Julia Child's name and you'll see she didn't limit herself to just butter-laden, meat-heavy dishes. She was bound by the French techniques which suited her personality and thinking, but very often diversified to suit the American kitchen and palate.
I have been a vegetarian for the last 20-some years and have always had a huge dislike of any sort of organ meat such as liver or kidneys, sweetbreads or other innards.
I happened to be home one day and tuned into Good Morning America when she was their on-air cook and watched Ms. Child prepare calve's liver with bacon and onions. Watching that three minute segment, her technique was awesome and her description of each step was so understandable and made it sound so delicious, that I know I could have made the dish, had I been so inclined. It was amazing to watch her.
Wednesday, August 19, 2009
Welcome to Agriculture - Tabora Farms
I really enjoy farm markets and farm stands and a few of them shine here in Bucks County and I must mention them to you. Take a drive, stop by and say hello to the farmers and their helpers and see where your food comes from. These folks have a myriad of wonderful produce, baked goods, juices, cider, jams, jellies and even some gift items for what seems like faraway holiday time.
Tabora Farms is a wonderful little market and farm just outside of Doylestown on Stump Road. A friend of mine who has traveled all over the world moved here from Brooklyn. Never having to drive in the city, using a car to get from point A to point B was a bit new to her and she often got lost. Granted, I wouldn’t know a thing about taking the subway or bus system, so I can identify with her sense of uncertainty. She told me she was driving one day and suddenly drove right into France!
Tabora is located on a road where their farm starts on one side and across the street is a vineyard, then you come upon their store. It is a quaint, whitewashed barn that has been transformed, albeit rustically, into a bakery on one side, a takeaway shop on the other with produce, condiments and gifts in the middle of the space. Oh, and there’s ice cream, too! Glorious flavors in pints to carry out and eat in the parking lot. Not that I’ve ever done that, but it is an idea!
Caleb, who owns Tabora Farms with his wife, has been setting up at the Springtown Farmers’ Market this season. He is a nice fellow with a family rooted in farming. We chatted about the weather and the tomato crisis hitting the Northeast.
“Welcome to agriculture,” he told me when we discussed the recent rain and hail storms to hit our area. “We lost 50,000 bushels of apples in a hail storm last year in just three seconds.”
When a farmer tells you something like that, it makes you think of the work that went into tending those trees all season and the monetary value of the lost apples. How sad.
I don’t plan on being all that political here, but it makes me wonder why only the banks and automakers have gotten a bail-out? Farmers have been taking the financial slap in the face for years, watching their farms, equipment and family homesteads go up for auction due to the supply and demand of the commodities market, weather and other factors.
Anyway, Caleb took a few moments on a recent weekday to chat and tell me that his father owns a farm in New York State where he grows apples as well as other fruits and vegetables. Tabora Farm purchases some of their produce from Caleb’s father and both have learned over the years to diversify with their crops.
“My father plowed over 50 acres of apple trees in the orchard when they moved in to be able to grow other things. If your apples get hit, you can depend on other crops to keep your head above water,” he explained.
Tabora Farms has diversified from just a fruit and vegetable stand over the years by first putting in a bakery with Linzer tortes, buttery Danish and focaccia with asiago cheese and vegetables and selling their own preserved fruits in the form of jams, jellies, conserves, fruit butters and the like. Then they started to do hot and cold takeaway foods such as crab cakes, quinoa salad, roasted vegetables and other entrees and sides.
Having all these items in addition to their heirloom tomatoes, potatoes, fresh beans and other produce purchased from their New York family’s farm insulates Caleb and Tabora from completely depending upon Mother Nature.
As one who loves tomatoes, I shouldn’t share this so I can keep them to myself and get more, but, on the day I visited, there were loads of heirloom tomatoes. I purchased a chocolate, a pineapple and some plums. I know, I know, these don’t sound like tomatoes, but they are wonderful! I can’t say it enough and I feel lucky to have gotten there in time to get some before the late blight took hold.
I also left with a bag of scrumptious pastries. Some almond crescent, apple sticks, maple and streusel Danishes. I stuffed one immediately in my mouth when I got to the car, licking the delicious, sticky residue off my fingers while trying not to touch anything in my friend’s new car! Whoever they have in their bakery is fabulous! Keep up the good work and I’ll be back!
Ice cream is a new thing for Tabora in the last few years and their flavors are distinctly interesting. Using the typical fruit and nut combos, they make rich, delectable concoctions, but it is the odd and unexpected flavors that draw me in. Rosemary, with a slight pink blush and not at all woody or too menthol, it had great mouth feel and a level of flavor that not only touched the tongue, but speed through the olfactory senses as with a swoosh of fragrance that felt like it was from the center of the herb garden.
Lavender ice cream has a very pale color of its namesake and is a fine flavor that is not at all perfume-like as my friend Laura, anticipated. She was surprised and enamored by the richness of the ice cream and subtle flavor the lavender displayed. She expressed her idea that it would have a more black raspberry flavor and the woman who makes the ice cream offered her a taste of that to show her the difference. The contrast was measurable by Laura’s face after the spoon hit her tongue.
I have tried it before and can’t ever explain the taste other than you must try it. I have friends with a lavender farm just around the corner from Tabora Farms and they sell them the food grade flowers to use in their blend of fresh cream and sugar.
Take a ride and visit Tabora Farms and see for yourself, their diverse product line and carry home a meal that’s been made close to home.
Tabora Farms is a wonderful little market and farm just outside of Doylestown on Stump Road. A friend of mine who has traveled all over the world moved here from Brooklyn. Never having to drive in the city, using a car to get from point A to point B was a bit new to her and she often got lost. Granted, I wouldn’t know a thing about taking the subway or bus system, so I can identify with her sense of uncertainty. She told me she was driving one day and suddenly drove right into France!
Tabora is located on a road where their farm starts on one side and across the street is a vineyard, then you come upon their store. It is a quaint, whitewashed barn that has been transformed, albeit rustically, into a bakery on one side, a takeaway shop on the other with produce, condiments and gifts in the middle of the space. Oh, and there’s ice cream, too! Glorious flavors in pints to carry out and eat in the parking lot. Not that I’ve ever done that, but it is an idea!
Caleb, who owns Tabora Farms with his wife, has been setting up at the Springtown Farmers’ Market this season. He is a nice fellow with a family rooted in farming. We chatted about the weather and the tomato crisis hitting the Northeast.
“Welcome to agriculture,” he told me when we discussed the recent rain and hail storms to hit our area. “We lost 50,000 bushels of apples in a hail storm last year in just three seconds.”
When a farmer tells you something like that, it makes you think of the work that went into tending those trees all season and the monetary value of the lost apples. How sad.
I don’t plan on being all that political here, but it makes me wonder why only the banks and automakers have gotten a bail-out? Farmers have been taking the financial slap in the face for years, watching their farms, equipment and family homesteads go up for auction due to the supply and demand of the commodities market, weather and other factors.
Anyway, Caleb took a few moments on a recent weekday to chat and tell me that his father owns a farm in New York State where he grows apples as well as other fruits and vegetables. Tabora Farm purchases some of their produce from Caleb’s father and both have learned over the years to diversify with their crops.
“My father plowed over 50 acres of apple trees in the orchard when they moved in to be able to grow other things. If your apples get hit, you can depend on other crops to keep your head above water,” he explained.
Tabora Farms has diversified from just a fruit and vegetable stand over the years by first putting in a bakery with Linzer tortes, buttery Danish and focaccia with asiago cheese and vegetables and selling their own preserved fruits in the form of jams, jellies, conserves, fruit butters and the like. Then they started to do hot and cold takeaway foods such as crab cakes, quinoa salad, roasted vegetables and other entrees and sides.
Having all these items in addition to their heirloom tomatoes, potatoes, fresh beans and other produce purchased from their New York family’s farm insulates Caleb and Tabora from completely depending upon Mother Nature.
As one who loves tomatoes, I shouldn’t share this so I can keep them to myself and get more, but, on the day I visited, there were loads of heirloom tomatoes. I purchased a chocolate, a pineapple and some plums. I know, I know, these don’t sound like tomatoes, but they are wonderful! I can’t say it enough and I feel lucky to have gotten there in time to get some before the late blight took hold.
I also left with a bag of scrumptious pastries. Some almond crescent, apple sticks, maple and streusel Danishes. I stuffed one immediately in my mouth when I got to the car, licking the delicious, sticky residue off my fingers while trying not to touch anything in my friend’s new car! Whoever they have in their bakery is fabulous! Keep up the good work and I’ll be back!
Ice cream is a new thing for Tabora in the last few years and their flavors are distinctly interesting. Using the typical fruit and nut combos, they make rich, delectable concoctions, but it is the odd and unexpected flavors that draw me in. Rosemary, with a slight pink blush and not at all woody or too menthol, it had great mouth feel and a level of flavor that not only touched the tongue, but speed through the olfactory senses as with a swoosh of fragrance that felt like it was from the center of the herb garden.
Lavender ice cream has a very pale color of its namesake and is a fine flavor that is not at all perfume-like as my friend Laura, anticipated. She was surprised and enamored by the richness of the ice cream and subtle flavor the lavender displayed. She expressed her idea that it would have a more black raspberry flavor and the woman who makes the ice cream offered her a taste of that to show her the difference. The contrast was measurable by Laura’s face after the spoon hit her tongue.
I have tried it before and can’t ever explain the taste other than you must try it. I have friends with a lavender farm just around the corner from Tabora Farms and they sell them the food grade flowers to use in their blend of fresh cream and sugar.
Take a ride and visit Tabora Farms and see for yourself, their diverse product line and carry home a meal that’s been made close to home.
Tuesday, August 18, 2009
Top Farmers' Markets in the US - Do you have a favorite?
Just released from the American Farmland Trust is the list of the top 20 Farmers' Markets in the country. Divided into three catagories - small, medium and large, the markets are varied across the country.
It is interesting to see how Pennsylvania had four markets in the list, with three on the small list and one on the large. Not too shabby, huh?
Do you have a favorite that you visit?
In the next few installments when I get my wireless network enabled or unscrewed up at home, I'll be doing some reviews of local farm stands in my area. I'm still doing research, which in my opinion is the best part. Do you have any I should check out? Post them to my comments section!
I'm all about being a locavore and eating as close to the source as possible, although I do enjoy foods from all over, I think taking into consideration that there are so many sources for great, delicious food right in my own backyard is rather comforting. Now, we just have to keep it that way!
Here's a link to the top 20!
http://action.farmland.org/site/PageNavigator/Americas-Favorite-Farmers-Markets/top_farmers_markets
It is interesting to see how Pennsylvania had four markets in the list, with three on the small list and one on the large. Not too shabby, huh?
Do you have a favorite that you visit?
In the next few installments when I get my wireless network enabled or unscrewed up at home, I'll be doing some reviews of local farm stands in my area. I'm still doing research, which in my opinion is the best part. Do you have any I should check out? Post them to my comments section!
I'm all about being a locavore and eating as close to the source as possible, although I do enjoy foods from all over, I think taking into consideration that there are so many sources for great, delicious food right in my own backyard is rather comforting. Now, we just have to keep it that way!
Here's a link to the top 20!
http://action.farmland.org/site/PageNavigator/Americas-Favorite-Farmers-Markets/top_farmers_markets
Monday, August 17, 2009
Of Computer Viruses and Tomatoes
We were stung by some computer virus at home over the weekend and are still working it out thanks to a few of my knowledgable friends who know about such things. So, postings are piling up and photos are saved for future reads here...so, keep coming back.
In the meantime, here's a good article by Melissa Clark, one of my favorite writers in the NYTimes. She has a column called A Good Appetite and I highly recommend it. Typically a quick read, she is both an excellend cook (I've saved a few recipes and tried them) and a wonderful writer.
http://www.nytimes.com/2009/08/19/dining/19appe.html?_r=1&hpw
Now, if you read her article, you'll see there's some creativity emerging from kitchens for lack of tomatoes in the Northeastern part of the country. Chefs all over are working on substituting something for tomatoes in their repertoires this August while farmers everywhere here are culling the plants from their fields.
I am so far, one of the lucky ones. I have tomatoes coming out my ears right now...my volunteer plants (those that reseeded themselves from last year) are taking over my garden to the point that I can't even get to the ripened fruits!
This year we've decided to have a Tomato Harvest Party. Our first, ever. So, with the problem with tomatoes, we are hoping that it will work out. The rule is you have to bring your favorite tomato dish and if you find a dessert, you may win a prize for that one! I'll let you know how it goes. Wish me luck!
In the meantime, here's a good article by Melissa Clark, one of my favorite writers in the NYTimes. She has a column called A Good Appetite and I highly recommend it. Typically a quick read, she is both an excellend cook (I've saved a few recipes and tried them) and a wonderful writer.
http://www.nytimes.com/2009/08/19/dining/19appe.html?_r=1&hpw
Now, if you read her article, you'll see there's some creativity emerging from kitchens for lack of tomatoes in the Northeastern part of the country. Chefs all over are working on substituting something for tomatoes in their repertoires this August while farmers everywhere here are culling the plants from their fields.
I am so far, one of the lucky ones. I have tomatoes coming out my ears right now...my volunteer plants (those that reseeded themselves from last year) are taking over my garden to the point that I can't even get to the ripened fruits!
This year we've decided to have a Tomato Harvest Party. Our first, ever. So, with the problem with tomatoes, we are hoping that it will work out. The rule is you have to bring your favorite tomato dish and if you find a dessert, you may win a prize for that one! I'll let you know how it goes. Wish me luck!
Tuesday, August 11, 2009
More Ricotta + A Recipe!
Wish I had a photo of this to share with you, but this past Sunday, before going to see Julie & Julia, I made an egg casserole and used Greek style yogurt and my friend's ricotta cheese in the egg mixture and it was fluffy and rich tasting. This is simple and a great way to start a morning and have for a brunch with friends.
Recipe
Sunday Morning Egg Casserole
14 small eggs or 10 large eggs
1/2 cup Greek style yogurt
1/2 cup fresh ricotta cheese
2 roasted red/yellow/orange peppers cut in strips
12-15 cherry tomatoes cut in half
1 cup shredded cheddar or Monterey Jack cheese
Mix eggs, yogurt and ricotta together and pour in a 9" X 13" baking dish sprayed with cooking spray.
Add the roasted peppers. Place shredded cheese on top and place cut cherry tomatoes, cut side up on top of cheese.
Put in 350 degree oven for about 35-45 minutes or until done (check with a knife - place in center and it should come out clean). Let sit for about 5 minutes before cutting.
Options - I have used the same recipe when tomatoes are out of season and added par-cooked potatoes, sauteed onions, zucchini, yellow squash and garlic.
Recipe
Sunday Morning Egg Casserole
14 small eggs or 10 large eggs
1/2 cup Greek style yogurt
1/2 cup fresh ricotta cheese
2 roasted red/yellow/orange peppers cut in strips
12-15 cherry tomatoes cut in half
1 cup shredded cheddar or Monterey Jack cheese
Mix eggs, yogurt and ricotta together and pour in a 9" X 13" baking dish sprayed with cooking spray.
Add the roasted peppers. Place shredded cheese on top and place cut cherry tomatoes, cut side up on top of cheese.
Put in 350 degree oven for about 35-45 minutes or until done (check with a knife - place in center and it should come out clean). Let sit for about 5 minutes before cutting.
Options - I have used the same recipe when tomatoes are out of season and added par-cooked potatoes, sauteed onions, zucchini, yellow squash and garlic.
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