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Category Archives: Locavore

Designer Kale

Kalettes. Ever heard of them. Neither did I until they showed up in my Community Supported Agriculture share last Tuesday.

They even have their own website.

They remind me of red Russian kale. They are a cross between Brussels sprouts and kale. Easier to digest. Nutty in flavor.

After seven years in our CSA, Lancaster Farm Fresh, I thought they couldn’t come up with much I hadn’t seen before. And, yep, they did.

I finally got around to using them yesterday. Some of them in soup. The rest. Today will become sautéed side dish for my shrimp and grits.

As for the soup, I am currently cooking from Salt, Fat, Acid, Heat. For the cookbook club. Refining my techniques. I made a variation of the Tuscan bean and kale soup for dinner.

Definitely a variation. What did I use for this soup? A quart of my homemade chicken stock. Scallions. Purple carrots. A small, cubed Beuregard sweet potato. A can of low sodium cannellini beans. A smoked ham hock. Some of my cherry tomatoes from the garden.

The only seasoning added was a bay leaf, pepper, and oregano. I like the kalettes. They are milder and easily wilt into the soup.

Now, to find them locally. That should be interesting. I wonder if Whole Foods has them?

 

 

 

Watermelon Gazpacho

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Really. Excellent. Gazpacho.

All because we had it at The Turn House last week, so I had to try my own.

My first visit there, and review.

It’s a locally owned, farm to table menu. They graciously told us what was in the gazpacho, so I came home and tried my version of it.

Recipe: 4 cups watermelon, two large tomatoes, peeled and seeded. Equal amounts of red wine vinegar and olive oil. I used a couple of ounces of them. Half a cucumber, peeled and seeded. Your choice of how much hot pepper and sweet pepper. Two garlic cloves, minced. Salt. Pepper.

Make it to your taste. Your liking. I just throw things in a blender, and adjust.

Perfect for Buy Local Week. What’s not to love around here? It’s watermelon, cantaloupe, tomato and corn season in Maryland. They star in most of our meals. After all, the tomatoes are winning.

Five pounds today. They are making me work hard to preserve them.

Like these. Tomatoes, onion, garlic, pepper, olive oil, salt, pepper, a splash of sugar. Roasted. To put in the freezer to make winter that much more tolerable.

Dinner tonight.

The gazpacho. Cornish hens with local basil and butter. A potato from my CSA. A very good Virginia Viognier.

Buy Local Challenge nailed.

The Buy Local Challenge

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Today is the kickoff day of the annual Maryland Buy Local Challenge. Simple. Pledge to eat at least one local item every day for nine days. It’s just 1/40th of the year. It should be so much more.

How about taking it up a notch. Pick nine items to buy locally for the entire year. At least buy most of those items, even if you don’t do 100%, a significant commitment to supporting local businesses is well worth it.

Things like these. Wine, beer, jams, ice cream, bread, meat, cheese, distilled spirits. Maybe fruit for as long as it’s available. Eggs. A Community Supported Agriculture share. Locally roasted coffee, or chocolate.

In other words, help the local small businesses who could use the support year round, and not just for nine days in July. If you eat out, make the small restaurants your favorites, and stop going to TGIF or Applebees.

Do you go to the farmer’s markets? Buy more from them. Go to the Breadery. Or Atwaters.

Head over to the Breezy Willow Country Store in Ellicott City, and see what they are selling. Go to The Rooster and Hen in Catonsville.

What other ideas do you have to put more money in our local economy?

It’s Tomato Time!

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Yes, it is.

The floodgates have opened. They are coming in by the dozen now. Including a new one in my medley.

Purple Bumble Bee. A hybrid. A large cherry tomato. The first ones were ripe this afternoon. They are incredibly sweet. Larger than others.

I have only gotten a couple large tomatoes so far. Many, many green ones on the vines. Waiting for that tsunami to begin.

In other items out there, the okra are ripening.

Purple okra. Should do well when paired with purple tomatoes, shouldn’t it?

Zucchini still producing strong.

There were two today. I came home and put it all together. Zucchini. Okra. Tomatoes. The lonely two asparagus spears I found. An onion.

Sautéed to serve with heritage pork chops, from Evermore Farm. You don’t get much fresher than two hours out of the garden.

Short and Sweet Saturdays

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A new addition to my writings. To entice me to sit down more often and write. When we get too busy to take the time to pursue our hobbies that bring us pleasure, we sometimes need to stop and smell the flowers again.

I will try and post at least twice a week. Those Tidbit Tuesdays, and these. Discipline. It’s what I need to come down to the computer and write.

I have a long in process post about the trivia behind amateur radio Field Day. I will get it done and posted soon, I hope.

In the meantime, some tidbits from the past few days.

WELCOME BACK HOWCHOW!!!!

Not excited, am I? For 18 months, we mourned the absence of our favorite food writer, who helped me grow this site by linking to it and letting me guest post on the most comprehensive local food scene blog in Central Maryland (and beyond). His toddler had him way too busy to write (and curtailed his frequent visits to the local restaurant scene). It’s good to see him back and writing about what is new and exciting in Howard County.

In other news, I have just finished my first four month subscription to a meat share CSA, with Evermore Farms, and loved it so much I am renewing for the next four months. I like getting this monthly surprise bundle. Keeps me creative in the kitchen. Like today.

My small share. 7-9 pounds of meat a month. I also get a chicken share. Today’s bird was 5.25 pounds. I also chose to get two dozen eggs a month. The right size for the two of us. I supplement the share with a few items from the freezers at the farm. I do have the option of getting a “delivered” share, to be picked up at the Columbia Wegmans every month, or to have home delivery, which requires leaving a cooler outside. I like going to the farm, picking out a couple of extra items (including Rheb’s truffles and Salazon chocolate). Today I did get two skirt steaks to grill.

This month was heavy on the grilling stuff. Beef patties. Sirloin steak. Lamb sausage. It’s a good mix of beef, pork and lamb.

There are some ham “chips” which are just screaming for me to use in a traditional Maryland style crab soup. When I make it, there will be pictures.

And, the last tidbit today. What is it with the wind out there. It knocked over my potted bay leaf plant twice so I had to rescue it in order to keep it safe from breaking.

I had to wedge it in between the patio and deck.

It has all kinds of new growth on it, and it is getting unwieldy. I need to transplant it again to a bigger heavier pot. That does make it difficult to bring inside for the winter but it’s worth it to have fresh bay leaves for soups and stews.

Time to stop writing here and get back to answering emails on the community gardens page. Now that’s a whole other topic I could write volumes about.

Summer Sizzle

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Yes, baby, it’s warm outside. Time to fire up the grill. Buy locally at the farmer’s markets. Look for refreshing light beverages to serve for dinner. Like craft beers.

Do you have a local liquor store that sells growlers full of light, interesting craft beers? The Wine Bin in nearby Ellicott City fills our growlers with locally produced beers, just right for dinner on the patio.

Maybe a step above. Like a daiquiri or a Dark and Stormy. Made with locally produced rums. From places similar to Lost Ark. Who, by the way is helping us at the Howard County Conservancy with a summer program “cocktail party” with famed Bug Man Dr. Mike Raupp. Stay tuned to see about that August program. In the meantime, check out their rums.

Yep, rum drinks with little umbrellas are awesome, but for us, the best summer drink is either a homemade Sangria, or a locally produced  rosé.

I stumbled upon a great blog post, listing a very large amount of Maryland dry rosé wines, which will help you find a perfect match for your summer sizzle meal. Here is the link.

Tame that summer heat. Don’t heat up the kitchen. Grill and chill.

The Grain Train

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Great name for a bread. Maybe even an interesting name for a rock band (psst Mickey, this is for you).

I haven’t been writing about the two new sources of bread that my Community Supported Agriculture share has been delivering.

This week we received a very dense lovely loaf of bread.

Green Lion Bakery in Phoenixville PA.

Our share alternates between this source, and one from Sherman Dale PA. They are Talking Breads.

Talking Breads also sells at two DC area markets. Silver Spring and DuPont Circle.

At the moment, Talking Breads is winning our home bread battle, over who provides the best bread for our morning toast, and for sopping up sauce from my dinners.

The winner.

Semolina Loaf, from Talking Breads.

I wish you could get the scent of this bread. I can’t even describe what the sesame seeds do when it comes to adding flavor that is far beyond what a simple wheat bread would contain.

What I love most about the breads we get. The lack of overly refined flours. The minimal, if even used, presence of sugars.

The vegan breads keep longer. No dairy to spoil. They have a rich nutty taste. I mean, who had heard of einkorn, for instance. And, redeemer wheat?

I am so impressed by these young bakers. Stepping up and giving us substantive choices. Every week we are surprised with the choices.

Like this pumpernickel.

Yes, there are coffee grounds in this bread. And, the taste is so complex, you can’t imagine it.

If you live in the DC area and can get to the markets in Silver Spring or DuPont, you must try their breads. If you live up here around me, you could buy a bread share from our CSA, Lancaster Farm Fresh Cooperative, and pick up fresh bread every Tuesday. We have members who only do fruit, eggs, bread, herbs, and don’t do vegetables. You can pick what you want.

Bread is one of the highlights every week.