Posts Tagged ‘csa’

244 Days to go: the Road to Paris

August 10, 2014

I don’t think.  I mean I REALLY don’t think at times.  Win a bib, enter a marathon, plan the trip around Europe AFTER the marathon.  I forgot something in all this.  As in oh, damn.  I have to TRAIN for said marathon.  It will be an adventure.

Right now? Uh.  Turns out a screwed up my back during the Hyannis Half in February: I’m just now recovered to  the point where I can’t cause any further damage (comforting words).  My shoulder is stuck with the reality of the cortisone shot not working, the damage of arthritis means I can kick, swim breast stroke or walk.  I’m at the point of being frustrated with life time of orthopedic issues (as in SERIOUSLY OVER IT) combined with normal sprained ankles.

I told somebody a few weeks ago: I am going to Paris.  I may not walk the marathon.  But this is about me being selfish and setting a goal.  I have the Columbus, Philadelphia and (get this) Surf City half marathons on the calendar.  I am going to work on being ready.  I’m just at the point for the first time that I’m not sure if my body has enough duct tape, bolts, pins, wires and artificial parts to hold myself together.

Yes, I know this is a first world problem.  Yes, I know people who are facing far more daunting issues than joints that like to destroy themselves.  I know that I’ve lived with this far, far longer than I’ve not lived with it.  Here is the deal: it doesn’t get easier.  I just get less frustrated.  Except for today.

Today was a day of frustration.  I tried to do some yoga to stretch out my lousy hip flexors.  Sort of worked (disclaimer: cats and yoga).  Spent 45 minutes on specific shoulder exercises.  Grateful for ice.

I know that marathons are mind games.  I know that I can rise to the challenge.  Right now, I’m frustrated.  Tomorrow, I’ll re-lace my shoes and go for a few mile walk.  I’ll remind myself that the human body is an amazing creation: and that duct tape works well.  And I’ll try to remember what my niece told me after I had to bail on a 5K in July: at least you tried. 

At least I survived the eating of kale.

Food waste? Thoughts for the New Year

January 1, 2014
It's what's for dinner

It’s what’s for dinner

 

I read somewhere along the way that Americans waste approximately 40% the food they bring into their homes (I’m not sure if the statistic is true but it brought home a point).  How much to we ‘over buy’ at the grocery if we have the luxury? One of my lame-ass New Year’s Day traditions is to clean out my refrigerator.  I was shocked to see what I tossed:  odds and ends of cheeses, a few science experiments, long ago expired milk (in defense, I did buy the smallest container available for one item and I just don’t drink the stuff).  I made a quasi-resolution.  I’m going to eat what is in my freezer, pantry, fridge before heading to the farmers market.  Yes, there will be some things that I need to buy but I was stunned what I had versus what I thought I needed to go buy.  Dinner/lunch for the reset of the week is above:  a pork roast done in the crock pot with balsamic vinegar, onions and honey.  Mashed potatoes.  I do need to pick up salad stuff (but trust me when I say that will wait until the snow has past!).  Also cooked for the week ahead? A chard/corn/cheese frittata for breakfast.  And with the exception of the cheese and balsamic vinegar? All locally sourced.

 

I have no idea how long this experiment will last: fresh vegetables are hard to find in New England this time of year.  It will be an interesting, creative experiment.  If anything, it might help me learn what I actually eat versus buy because “it was a great price”.  But right now I’m mourning the mac and cheese I could have made had I only been paying attention!

Dear #kale, I’m sorry.

June 22, 2013

I hate admitting when I’m wrong.  And by hate, I mean hate.  Being wrong is something that doesn’t sit well with me.  For a few years, I’ve spent confounded at the ‘love of kale’ that a few friends have touted.  Me? I found the stuff disgusting.  I was flipping through a few food blogs looking for ideas for the impeding CSA season and noticed a key tidbit.  Kale, especially the dino kale, needs to be deveined.  Really? I texted a kale lover who I’ve known for years.  And pretty much got back the response of a-duh otherwise it tastes bitter.  (Yeah, I can tell you ALL about bitter kale).  Armed with this piece of knowledge, I jumped off the cliff kale cliff.

The results? Kale and avocado pesto has made it into my summer cooking schedule.

2c of roughly chopped kale (offending stems and veins removed)

2 avocados

4T minced garlic

2T olive oil

1/4c sliced almonds

 

add kale, olive oil to food processor, blend.  add in avo and almonds.

Serve over pasta (I made my sure pasta was cold before adding in) or shockingly as a spread in a sandwich.

Sigh.  I can’t believe what I’ve been missing.

#Chopped. It’s what for dinner (adventures in cooking).

May 9, 2013

A few weeks ago, I spent a day helping a friend traitor to the cause pack her kitchen for her move to Austin.  Since I’m one winged, the most I could do was clean out her fridge.  We started talking about all those parts of/left over items that you use a few times and they get shoved to the back.  We both can, shop farmers markets and generally try to minimize our carbon foot print (her husband makes a wicked beer by the way).  Fast forward to a get well soon gift from a college friend who knows of my love of canning and quirky gifts.  The result ? 2 jars of beer jelly (you read that right, beer jelly) from a Brooklyn company called Anarchy In a Jar.  I have to admit, I was a bit perplexed.  I like beer, I like jam/jelly.  But along  the lines of I like chicken and I like peanut butter cups, I’m not seeing how they work together.

The only thing saving me at the moment is the Food Network.  I’m sick of daytime television as I am recovering from this Bankart repair.  On a whim In a moment of insanity, I decided to do my very own Chopped challenge.  Mostly to alleviate the fear of opening the jar of beer jelly.  For the record, beer jelly has a heavy beer taste with a sweet undercurrent along the lines of apple juice (which makes sense since they are the top 2 ingredients). I didn’t know any of this before deciding to use what was in my fridge to make dinner using the beer jelly as the gotcha.

Beer jelly, walnuts, spinach, horseradish sauce, pork chops, soy sauce

Beer jelly, walnuts, spinach, horseradish sauce, pork chops, soy sauce

So there are my mandatory items: all selected before the opening of the jelly (or reading the label).  Knowing that jelly can be a bit sweet, I went with something salty to try to balance it.  I prefer a bit of a kick so went with the horseradish sauce.  The meat is from the absolutely fantastic 8 O’clock Ranch  (really, if you are in their delivery area and don’t buy from them?).  The walnuts and spinach are from Wegman’s.  The horseradish was rescued from my friend. I used the gluten-free soy in my fridge but needed the smaller one for the pic.

I created a marinade of the jelly, 2 tablespoons of horseradish and a tad too much soy (I had to cut it with 2 tablespoons of local honey).  It probably should have been a jar of jelly and 2 tablespoons each of the horseradish and soy.  I had to use the honey to kill a bit of the salt.

I seared the pork on both sides on a very hot grill pan  turning 4 times (these were completely thawed boneless chops).  In what would cause the Chopped judges to take off points for creativity, I opted for a variation of a spinach salad.

Local honey, madeira vinegar, hard boiled egg, pancetta, Dijon mustard

Local honey, madeira vinegar, hard boiled egg, pancetta, Dijon mustard

With the meat resting, I chopped the egg and added it to the spinach and walnuts.  I cooked the pancetta (points off, it was a bit saltier than I expected).  Then deglazed the pan with the vinegar (around 2T and 1T of Dijon mustard).

Frying pancetta

Frying pancetta

Deglazing with mustard and vinegar

Deglazing with mustard and vinegar

I tossed the warm pancetta into the salad to get a bit of a wilt, tossed in the dressing platted  I’m sure I would have been axed (I forgot a starch; you know how those judges are).  But a ton of fun when trying to figure out how to use beer jelly.  And yup.  I contacted Anarchy in a Jar to see where I could get a few more bottles.  I’m really not in the mood to start making beer jelly.  But it is a great base for fun cooking.

May 012

Really glad I was kicked off before the dessert round.  :)

Stewing Over Some Ideas

January 8, 2012

I freely admit, I have an ongoing love affair with my crock pot.  The I only have one huge thing to wash (no dishwasher here!) is a major selling factor.  It’s probably energy efficient (which makes up for my unhealthy love affair with my iPhone but that is a different tangent!).  This weekend I spent some time on the prowl at local thrift/resale/consignment shops trying to come up with some fun ideas for decorating my condo.  I know this will be an ongoing project this year … but it will be fun.  My goal is to only by the couch new (unless I can find a killer one at one of the few consignment places I found) and try to re-do the entire place for under $2,000: mostly using finds from other places and spaces.  Who knows? It will give me something to do . . .

Anyway, back to my unhealthy crock pot obsession: this week for my SOLE challenge I made some beef stew.  I have enough leftover for a few lunches which is EXACTLY what I need!

2 lb beef spare ribs

1 quart canned whole tomatoes

2 lb carrots

1/2 c dry sherry

1 c water

2T herbs de provance

Slow cooked beef stew

Slow cooked beef stew

The bread is from the Mass Local Food and was made from local ingredients as well.  Although we’ve had an insanely mild winter to date, there is still a certain amount of self-satisfaction when I open an ingredient I canned over the summer!

Soup that’s good for the SOLE

January 1, 2012

As usual, I goofed on the deadline for the publishing dates for the Dark Days Challenge (maybe I should use the calendar that I was given for Christmas?).  I was reading the re-caps of the others participating and came upon a fantastic article the at explains (for me anyway) one of the reasons the entire SOLE “trend” is very important.  Barbara at the Crowing Hen posted a wonderful article about the conditions in the meat industry in the US.  For me, it’s that PLUS the insane amount of energy we expend getting items from the farm to the grocery store.

As the writers over at EmptyWheel noted regarding a complex cotton subsidy program:

“In WTO language, Brazil was allowed to suspend its obligations to  U.S. companies under the Trade-related Aspects of Intellectual Property  Rights (TRIPS) agreement. This constituted a major threat to the profits  of U.S. agribusiness giants Monsanto and Pioneer, since Brazil is the  second largest grower of biotech crops in the world. Fifty percent of  Brazil’s corn harvest is engineered to produce the pesticide Bt, and  Monsanto’s YieldGard VT Pro is a popular product among Brazilian corn  farmers. By targeting the profits of major U.S. corporations, the  Brazilian government put the U.S. in a tough spot: either let the  subsidies stand and allow Brazilian farmers to plant Monsanto and  Pioneer seeds without paying royalties, or substantially reform the  cotton program. In essence, Brazil was pitting the interests of Big  Agribusiness against those of Big Cotton, and the U.S. government was  caught in the middle.

The two governments, however, managed to come up with a creative  solution. In a 2009 WTO “framework agreement,” the U.S. created the  Commodity Conservation Corporation (CCC), and Brazil created the  Brazilian Cotton Institute (BCI). Rather than eliminating or  substantially reforming cotton subsidies, the CCC pays the BCI $147  million dollars a year in “technical assistance,” which happens to be  the same amount the WTO authorized for trade retaliation specifically  for cotton payments. In essence, then, the U.S. government pays a  subsidy to Brazilian cotton farmers every year to protect the U.S.  cotton program—and the profits of companies like Monsanto and Pioneer.”

How many sustainable jobs would $147 million dollars create for local economies?  Yes, I live on a dry bones budget: there are 2 things I simply cannot avoid buying from big time producers: cat food and cat litter.  I have a 14-year-old cat: I’m not switching his brands, he’s too old.  Part of my resolution for this years is to buy as much as I can from SOLE providers, then local merchants and local chains last.  Will it do anything to help revive the economy of my community: doubtful.  Is it a teaspoon in bucket? Yes.

Any way, for my blogged about SOLE meal of the week, I made a huge pot of Cuban inspired black bean soup.

2 lb black beans from Baer’s Best Beans (soaked overnight, drained, rinsed)

2 quarts canned whole tomatoes from Old Nourse Farm (summer CSA), with juices

3 medium onions chopped from Shared Harvest

3 medium jalapeno peppers, seeds removed, chopped (from Mass Local Food)

4 cloves garlic also from Shared harvest

2 quarts cold water (you may need to add more while cooking the beans).

For me, it was simple, dump everything into a big stock pot cook until beans are soft.  Blend with an immersion blender.  Add hot sauce/salt as needed.  I garnish with a local cheese.

 

Resolutions and other nonsense

December 29, 2011

I’m not into New Year’s Resolutions – mostly because there seems to be a lack of creativity “I’m going to go to the gym every day” or “I’m going to quit smoking”.  A blog post circulated today about the UU church working on a wider justice, spiritual formation, more inclusive in its cohesiveness in the discipline of discussion.  Look, if I go to the gym every day, maybe it will help other members of my health insurance company (I mean, I’d probably be healthier and not spend as many health care dollars and all).  And no, I don’t smoke.  But, for me, many of the New Year’s Resolutions (like giving up things for Lent) have a self-serving motive.

The past year has, to me anyway, seemed to further create an us versus them divide.  99% vs 1%, Congress versus each other versus the American people, a complete and total increase in rising tensions: if you have a job, the insane competitiveness to prove why you should keep it, over and over.  It’s draining.  Maybe that has always been adulthood (how the hell would I know? I do know we have an amazing ability to glamorize and romanticize the past).

I think somewhere in the back of my head, I’ve always had this notion that people create resolutions on New Year’s Day after making a promise their higher power to never do anything like that again as long as they live.  Ok, that is probably my twisted humor after spending a few too many semesters at the overly politically correct institute of graduate theological education.  That and I’m a jackass.

This year, I decided to make a bucket list of some strange goals, some normal goals and a few I really have little control over.  If it happens, it happens. If it doesn’t and I tried, well, ok.  I’m not going to involve going to the gym in this list.

1) Purchase as many items as I can from locally sourced suppliers.  Some things are out: cat food! Jackson only eats one type and I’m not about to go through changing the food of a 14-year-old fur beast.

2) Less trash tv; more books.  Ideally, I’d like to read 3 books a week.  Some fun, some more thought-provoking.

3) Have a job with benefits.  While I’m grateful for my temp job for the past 7 months, I’d really like to drop the 100% payment of my health insurance.

4) Write actual letters to my friends.  You know, the types with stamps.

5) Be more creative in my cooking.  I can make a killer potato soup but maybe expand out my culinary skills.

6) Give up on the fact that on opening day, I am 100% convinced the Cubs will not make the World Series.  I’m trying reverse karmic psychology on this: work with me.

7) Plug my ears and shout la-la-la-la when anybody equates my dislike of President Obama as being racist.  I don’t like how he has governed: I’m sure he’s a nice guy for a south sider but I’ve not been impressed with his presidency.  I think he was set up from the start as many thought he was the second coming of Kennedy or Christ depending on who you spoke to about the topic.  I didn’t like him in the primary, still don’t.  Of course, my standard for POTUS is either LBJ or Andrew Jackson depending on my mood.

8) Make the decision to redo the condo or sell.

9) Buy new storm windows.

10) Buy a hair dryer. It’s been on my to do list for 5 years. I only remember it the first really cold snap.

11) Go to NOLA this year.

12) Resist all temptations to dress up Laffite as clown for Halloween.

Localized Gumbo

December 18, 2011

For various reasons, I missed my annual trip to New Orleans.  I love New Orleans (maybe not as much as Tim Tebow loves the church, but it’s probably pretty close).  Eating in New Orleans is like taking a cab ride in China. . . . it’s a culinary adventure being deathly allergic to shellfish and all.  Still, I’ve found ways to eat (and drink) across the Crescent City.  I laughed when a recipe for gumbo floated across the in-box this week.  Aside from the obvious miscues (roux and okra?), the processed food and urging people to buy pre-chopped goods to save time (hi, your making ROUX people. . . . you can chop celery.), I started re-formulating the recipe in my head to make a GF, shellfish free gumbo.

1 cup of olive oil or melted butter

2 1/2 cups of GF Flour (I used King Arthur’s)

1 lb of sausage

3 cloves garlic

1 quart of whole tomatoes/basil

1 tsp of thyme and basil (dried)

4 cups chopped onions

4 cups chopped celery

8  cups chicken stock

2 green onions, chopped.

meat of 1 chicken shredded

1 teaspoon gumbo file

Hot sauce to taste

Ok, making roux is a pain and lost art (check out Top Chef from a few weeks ago if you don’t believe me).  You have to heat the oil and gently stir in the flour.  Then cook without burning to your prefered shade of brown without burning.  Initially you have to stir it consistently and constantly but for the last hour (yes hour) you can stir every 5-10 minutes.  The trick is to get a deep brown color without burning; after about 40 minutes it should look like the color of peanut butter.  I bake the sausage in the oven at 400 until done while making the roux.

Remove from heat allow to cool a bit.  Here is the fun part: whisk in the chicken broth quickly to minimize clumping.  I’ve found it’s easier to minimize lumps by putting the stock on the stove top and allow to warm via the heat from the oven.  Dump in the remaining ingredients, and cook on low for several hours.  I skipped the celery because I didn’t have any.

Easy after you get past the roux: it’s easy to see why this dish is one that was used to stretch food budgets.  Wikki has an interesting article on the history of and variations on gumbo.  Suffice to say, it’s a regionalized chilli cookoff. I wound up with enough for lunches this week and froze enough for almost a second week of lunches.

Meat: 8 O’clock ranch

Produce: Nourse Farms (peppers and tomatoes preserved from the summer)

Piccadilly Farms (onion, garlic)

Shaw’s Farm (butter)

King Arthur’s Flour (GF flour)

Best laid plans. . . .

December 12, 2011

There are a million reasons I could never be a parent.  Most of them involve my utter lack of ability to plan and execute to a “normal” level.  Take today for example.  ALL day I sat around thinking “potato soup”.  I completely obsessed about it: and came home to find out that I didn’t have any potatoes. Massive #fail!  Sigh.  Fortunately, I had some onion soup left over from when my mom visited: 100% local (except the cognac).  I mean, my mom whipped this up one afternoon when I was at work. WHO whips up onion soup? (aside from the obvious?).

Onion Soup

Oh winter soups . . . .

I was so glad to have this to come home to have as my Plan B!  I spent the weekend in Atlantic City: had a good time but realized how bland commercialized food can be.  Honestly, I found myself wondering how much junk I put into my body when traveling: I honestly would have flunked tell this salad from its companion apart.  The food wasn’t bad … it just wasn’t good.  I’ve become used to the freshness of food.  Somebody remind me of this come January when I’m looking for an avocado.

So, for the soup:

Broth based on veggies from Shared Harvest CSA and beef from 8 O’Clock Ranch.

Onions from Red Fire Farm

Cheese from Grasse River B Ranch (via 8 O’Clock Ranch).

Not local: Cognac.

 

Oh Monday. . . .

December 5, 2011

A complete and total Monday.  The good: I managed to trouble shoot an issue with my car (I know nothing about cars but understand basic circuitry and figured out the positive cable from the battery was loose causing the light to come on.  My plan was to open the hood and tighten it but hey, I don’t have the grip strength to do that so off to the mechanic I go on Wednesday. Joy.)  One of my co-workers called in sick so I tried to deal with double the normal work load while pretending that the pounding migraine might just go away before oh, Christmas.  (It did after a copious amount of caffeine infusion).

I finally received the package from Best Buy Worst Store Ever.  Still haven’t heard from them, don’t expect to but hey, my sister’s Christmas errand is complete (trust me, I’m grateful, even if it is on my kitchen table).  Today would have been the perfect day to grab takeout, hit a drive through (ok, I do admit to hitting the golden arches today during the quest for caffeine, I hadn’t had any in a few days and was suffering …. I’d say like heroin withdrawal but that might be an exaggeration: on which side, I’m not sure) or something else.  Instead I made it 2 for 2 in my I’m not buying prepared food, I’m eating only what is in my pantry/kitchen/ and as local as possible (I do have somethings that are not S.O.L.E sourced left over that I’m not going to just toss).  What can I say, I’m drawn to the Dark Days Challenge in the sense that it forces me to think in advance about what I’m going to eat and where my food came from (couple that with the fact I’m still shaking my head at McDonald’s being an Olympic sponsor for some reason) and who is ‘profiting’ from my purchases.  Hey, I’m all for people making money: I’d just prefer it to be small businesses.  Again, based on zero scientific evidence, I do have to wonder if the increase in allergies, migraines and other expensive but not deadly health conditions is related to fillers in our food (but I’m a history major with a masters in theology, I know how to ask questions …. lots of them).

Anyway, today I wanted meatballs. Not a heavy pasta dish with meatballs.  Just meatballs (don’t ask me why).  For some reason, I had taken out some sausage from 8 O’clock Ranch this morning, grabbed an onion,  opened a jar of whole tomatoes from my CSA share at Nourse Farm I canned over the summer and mixed in some dried rosemary from my mom’s garden and mixed it with some GF bread crumbs.  I wound up freezing 1/2 into a meatloaf for later this winter and cooking the rest.  I made a sauce with some Fromage Blanc from Foxboro Cheese, half and half from Shaw’s Farm and a few leafs of spinach stirred in from the Somerville Winter’s Market.

I’m sure, oh, mid-January, I’m going to be screaming for the love of an avocado but right now, my past 2 attempts have been tasty.  The 2 items out of the radius, the meat and the rosemary.  If I make this again, I’ll add a pinch of salt: it needed a bit to offset the acid.

Meatballs and Spinach

Comfort food for a Monday