Tag: local food

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Home Life

Winter Rain

Raindrops

We have yet to see our first winter snowstorm. Some of my neighbors would be fine if temperatures never got below freezing. As a gardener, I know the value of a long, deep freeze in killing insects, and enabling tree pruning the way I learned it at the orchard.

I relish a couple of cold spells each winter.

It’s raining now and expected to continue all day into tomorrow. The forecast has snowflakes coming, but that is laughable with all the heat in the ground. Maybe by Monday conditions will be right for some to stick. For now, we have winter rain.

Aside from a couple of errands, the next five days are clear to plan 2019. Maybe the rain and snow will precipitate some brilliant ideas on how to spend time. In some respects, there is not that much to plan.

Financially the only decisions are whether and when to move to full retirement. For the time being, a couple of days at the home, farm and auto supply store is useful, and the income finds a home every month. How the money is spent was predetermined by household decisions already made. Every bill payment is known, with anything left at month’s end going against debt. The main calculation is developing an escrow system that accommodates property taxes and several other categories of expense to even them out over the year.

The garden almost plans itself. Seeds have mostly arrived and how the seven plots will be planted consists of a vague notion to rotate different varieties of vegetables among patches of sunlight. As a soil blocker at the farms, I’m well in tune with which seeds need to be planted when, and like always, will follow their schedule. I have enough fertilizer for most of the first planting, and expect to use the spade and rake method for planting. I no longer dig up entire plots for planting, but narrow strips. The purpose is to preserve soil structure. Based on tomato production last year, it’s a viable method. Some thought will go into the garden, and it will require only a bit of energy to finalize it.

In the end, our financial picture and food ecology will take care of themselves with a combination of experience, habit and awareness to new opportunity. What’s left?

That’s what the next five days will determine.

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Kitchen Garden

Very Late Fall Cookery

Garden and Farm Vegetables

With winter solstice tomorrow afternoon, it’s getting late to be calling this autumn.

There are still fresh vegetables in the ice box and plenty of ideas for what to do with them. On Monday and Tuesday I binged on YouTube videos about street food in Pakistan and India, which led me to make a batch of egg fried rice.

To begin, I am shocked by how much oil or butter is used by these street vendors. It is well known that restaurateurs use a lot of butter in cooking. Eating in diners accepts a high level of saturated fats in food. But these videos? Oh My God! A quart of vegetable oil? Two or three cups of butter? It’s enough to give a person a heart attack… literally.

In an American home we don’t use so much cooking oil yet there are lessons to be learned here. I got out the wok and spent about half an hour prepping vegetables.

I found parsley, carrots, onion, celery, turnips, kale, collards, garlic, fennel and leeks and diced them up for stir fry. There was about four cups of leftover, cooked rice, enough to use four eggs.

If I keep making this dish I need to work on seasonings. I was tempted to add red pepper flakes to the oil in the beginning but resisted the heat to see what the other flavors would lend to the experience. I kept it simple with salt, ground black pepper, ground cumin and smoked paprika. It was good without hot peppers. 

Egg Fried Rice with Local Vegetables

The rest is pretty easy. Place about four tablespoons vegetable oil in the wok and heat to temperature. Add vegetables one dish at a time in cook’s order (those needing most cooking first) reserving the parsley for finishing. Sauté and stir constantly until the vegetables begin to soften and add the eggs. Street vendors crack eggs directly into the wok, but I beat lightly in a dish and added them all at once. Stir constantly until the eggs begin to cook. Add the cumin and paprika at this point and incorporate. Add the rice and stir until the eggs are cooked and everything is incorporated and heated evenly. Add parsley and serve. Made four generous portions.

The kitchen was filled with the aroma of chopped fennel all day. In the finished dish it added a brightness that’s hard to describe. Stirring constantly helped prevent the eggs from creating a crust on the bottom of the wok and made cleanup easier. If I were to serve this as a side dish I’d reduce the number of vegetables to basic aromatics and some greens, maybe add some pine nuts. Stir fry is a flexible dish that can use up what’s on hand.

As fall turns to winter egg fried rice helped transition from ice box to pantry for food sourcing. I felt I learned from the experience of making it. In our kitchen, that’s what cooking is all about.

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Kitchen Garden

Lazy Vegetarian

Home Made Veggie Burger

We are an ovo-lacto vegetarian household, although Morningstar Farms makes me a lazy vegetarian at home.

In our ecology of food we still purchase mass-produced, vegetarian burgers, recipe crumbles and chik patties. It’s an easy dinner to warm one up, prepare a couple of side dishes, and call it done.

I came up in a household where variations of hamburger played a number of roles. Mother made burgers, chili, taco meat, meat loaf, meatballs, and many other dishes using various cuts of ground beef. To a large extent, our current use of meat substitutes is to evoke memories of that long ago childhood.

A couple of homemade vegetarian burger patties wait in the freezer, and I look forward to finding or inventing a recipe that hits all the notes of satisfaction. Maybe then we can quit using outside products. In the interim, manufactured meat substitutes create a predictable, inexpensive, convenient source of food comfort.

I recently read Anthony Bourdain’s book, Appetites, in which he wrote about hamburgers. I don’t know if he approved of manufactured burgers, but using inexpensive buns from the wholesale club, I took his written explanation and videos and made a hamburger sandwich that proved to be quite delicious. A burger and fries (made from local potatoes parboiled and frozen after harvest), with home made dill pickles, is my go to dinner when my spouse is working. The manufactured burger patties fit the recipe just right.

I mentioned the Bourdain story to a friend. His response? “You do know he committed suicide?” Guess I’m not too worried about that possibility. For now, meat substitutes remain in our food ecology.

Tradition and memory play a role in our food culture. It wouldn’t be that difficult to figure out the nutritional content of food products and construct a generic meal designed to meet nutritional needs. The dialectic between nutritional science and memory waxes and wanes, and a desire to serve memory seems unlikely to be suppressed. As Chef Matt Steigerwald said, “Food is important.” I submit a corollary, “Food we grew up with is also important.”

I’m not really a vegetarian, except at home where I am a lazy one. From time to time, at social events, or when I’m in a hurry, I’ll eat something containing meat. Suffice it that the industrial meat complex is not sustained by my meager consumption of its products.

When I worked a summer job at a meat packing plant, one of the measures of our work among summer help was whether or not we’d eat what we made. That depends, I said. We made things like fertilizer, rendered lard, chitterlings, organ meat and other exotica which haven’t had a place on my plate ever. Back in the day, when I was single, I occasionally bought white bread, packaged bologna, and yellow mustard to make sandwiches, although those seem like ancient times. There were enough FDA inspectors around the plant to engender a feeling that the food products were safe to eat. I’m not sure that remains the case and my exposure to it is minimal.

It doesn’t seem human to be regimented or formulaic in the kitchen. If it were, why wouldn’t we have a home robot prepare all our meals? I’m no robot and flourish in an environment where each kitchen session is a blank slate. There are also times when a burger, fries and a dill pickle make me feel like home. That has little to do with nutrition.

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Home Life Kitchen Garden

Tofu Mole – Not a Recipe

Mole and Adobo Paste

I found jars of mole and adobo paste in the pantry. They expired a long time ago but that didn’t stop me from re-hydrating a jar with home made vegetable broth and making a dish with tofu.

Using prepared mole paste makes the process easy. Layer drained and washed black beans, cut corn and cubes of firm tofu in a casserole. Next, pour mole sauce all over and bake in a 375º oven until thoroughly heated and bubbling, about 35 minutes. Top the casserole with sliced green onions and fresh cilantro if available. Spoon the mixture on brown rice to make a satisfying meal.

This is not a recipe as there is no intent for readers to prepare the dish. I’m capturing a moment in time. I’m not even sure I will make Tofu Mole again once the jars of paste are used up.

It’s another idea on the current excursion into Mexican flavors. It is all uncharted territory and that makes the journey engaging.

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Home Life

Thanksgiving Leftovers

Tacos

I put Thanksgiving leftovers in a plastic dish for my lunch at the home, farm and auto supply store.

Low levels of activity characterized the last week. Once I finished morning sessions at my writing desk, I didn’t leave the house much. I don’t like the thought of going to work today, yet two shifts each week provides structure and socialization. It would be easy to get disconnected from society where we live. It’s time to get going again with a trip across the lakes.

I made a slaw of green cabbage and daikon radish and put a serving in a plastic container to supplement the beans, kale and rice lunch in the other. I’m ready for my shift.

Yesterday the Cedar Rapids Gazette reported Devotay, the restaurant started by Kurt and Kim Friese, was shuttering Jan. 1, 2019. Frieses sold the restaurant last January and under new owners the tapas bar is not attracting enough customers. They plan to re-name the Linn Street restaurant, create a new menu and re-open. Tapas was a thing when I worked in the Chicago loop, and I’ve eaten paella in Spain, but today’s potential customers apparently don’t get it. Such is restaurant life in a county seat that hosts a large university with a transient population.

As I read the news, the letter carrier delivered a copy of Friese’s book A Cook’s Journey: Slow Food in the Heartland. When I ordered it, the web site said it was the last copy in stock, although it was published across the lake in North Liberty. They can probably make more as long as there is demand. I knew of Friese the food author, but never read him, ate in his restaurant, or ran into him around the county. I met him when he became more active in politics. He was a good writer and a great conversationalist. I still can’t believe he is gone.

To make sense of our food ecology, some knowledge of what Friese did is essential. Until his last days he was recruiting people to join the slow food movement. I doubt anyone can replace what he did because of his long tenure and specific knowledge. Devotay likely relied on this as well and was bound to change after they sold.

“Food is important,” chef Matt Steigerwald said when he opened Lincoln Cafe in Mount Vernon. While I didn’t know Kurt Friese’s food hardly at all, he left a legacy which is likely entwined in the Thanksgiving leftovers I packed for lunch. I intend to unpack his food legacy in my quest to understand the complex food ecology where we live.

But for now, I have to get ready for my shift.

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Home Life Kitchen Garden

Into the Light

Black Friday, 4:30 a.m., at the home, farm and auto supply store

I spent much of Black Friday loading customer vehicles with large, bulky items that were on sale. It was often a three-person job.

Management had us come in an hour before the store opened at 6 a.m. to put the final preparatory touches on what is one of our biggest sales days of the year.

A crowd of shoppers waited when we opened. Given the types of merchandise we carry and aggressive pursuit of Black Friday market share, it was no surprise.

Throughout my shift shoppers arrived in vehicles containing bags of merchandise from other stores. We helped fill them up and all was good in retail world.

I was tired when I arrived home at 2:30 p.m., more because my early morning schedule was disrupted than the work I did at the home, farm and auto supply store.

First thing I did was make a batch of red chile sauce using dried New Mexico chilies.

We continue to have kale in the garden so the day before I planned a last-minute dish for our Thanksgiving dinner. Before I forget, here’s what I did:

Saute a diced medium onion in a frying pan. Add a couple of cloves of diced garlic. Once the onions and garlic are tender, add a pint of diced tomatoes and a tablespoon of Mexican oregano. When the sauce comes together, add a large amount of sliced kale leaves with the stems removed. I used three big leaves but more is okay because it will cook down. The stems can be sliced finely and added for more texture. Add a drained and rinsed can of prepared black beans. Season with salt to taste. Reduce heat to a simmer until the liquid has evaporated and serve hot as a side dish.

I had dinner of Thanksgiving leftovers and went to bed early. There will be a lot to do as we come into the light of this weekend.

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Home Life

A Vegetarian Menu

What does a Thanksgiving menu look like in an ovo-lacto vegetarian household?

Deviled eggs, crudites and pickles

Roasted pumpkin seeds

Pickles and crudités

Deviled eggs

Vegetable Dishes

Wild rice pilaf

Baked sweet potato

Steamed green peas

Kale and black beans in tomato sauce

Desserts

Cranberry relish

Apple crisp

Almond flour shortbread cookies

Sparkling apple cider

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Home Life Kitchen Garden

Into the 2018 Holidays

Wild Turkeys in the Johnson County Lake District

This year’s holiday season is just beginning. I’ve been reluctant to turn the page on a year of transition and hesitate still.

We’re writing a Thanksgiving Day menu together and thus far know there will be our special recipes for wild rice and cranberry relish, along with sweet potatoes, green peas and an extensive relish tray split between crudités for her and pickles for me. There are roasted pumpkin seeds.

Yesterday I went to the orchard to buy Gold Rush apples for the cranberry dish. It was the last chance to catch up with my orchard co-workers until mid-December. I bought frozen Montmorency cherries from Michigan. The retail merchandise on display is dwindling down, soon to be placed in storage until next year. Should I get another frozen pie or two to last through winter? I don’t know but we have peach, cherry and apple already and once we get past the holidays anything that’s left will likely rest in the freezer. We are not dessert people and potluck season is drawing to a close.

Seventeen degree weather ended the kale run. I cut the number of plants in half this season and we still had more than could be used in a single household. We have fresh kale in the ice box and will use it in some to be determined dish on Thanksgiving. The point of all the food is the leftovers, and not having to cook for a few days.

My orchard supervisor asked me what I was doing with my weekends now that the season is finished. I didn’t have a good answer. I’ve been napping more, reading too, and preserving the abundance that still lives in our ice box. At some point I must turn the page. She asked how many we were having for Thanksgiving dinner. Like always, it’s just the two of us.

Until soil blocking begins at the farm in late February my weeks are two days at the home, farm and auto supply store and five days to do what I will. Three months to make progress on home projects among which writing is most important to me. To begin planning would be turning the page on life, something I’m not ready to do.

By Wednesday I should feel more in the holiday spirits as I have dinner planned with a friend. I’m not one to linger in uncertainty, at least I didn’t used to be. I’ll take these days into the 2018 holidays one at a time. Focused on the present, rooted in the past, and hoping for a better life afterward. Sustaining a life in a turbulent world.

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Kitchen Garden

Red Chile Sauce

Part of my barter agreement at two Community Supported Agriculture farms was participation in fall shares. I pick up the final share this afternoon and sweet mother of Mary that’s a lot of vegetables.

Now that I’ve learned to make corn tortillas at home we need something to put in them. Something different — black beans, kale and Guajillo chile sauce. It didn’t use up many of the vegetables in the ice box, but that’s where I am after the frustrating results of the statewide election contests became known.

I watched more than a dozen YouTube videos on red pepper sauce, notably two by Rick Bayless, before arriving at this recipe.

Guajillo Red Pepper Sauce

Ingredients

Four ounces dried Guajillo chile peppers
Tablespoon Mexican oregano
Two head of garlic, peeled and crushed
Salt
Black pepper
Sugar
Water

Process

Stem and seed the chile pods, tearing them open. Toast them flesh side down in a frying pan with vegetable oil until the flesh turns a lighter color. It doesn’t take long. When the chilies are toasted, place them in a bowl and submerge them in hot tap water. Re-hydrate them for about 20 minutes.

Transfer the chilies to a blender and add about a cup of the soaking liquid. Add the Mexican oregano, crushed garlic and black pepper and blend together until the mixture is incorporated and as smooth as can be. Strain the contents of the blender into the frying pan used for toasting and simmer on low heat until the sauce is reduced to a thick consistency between tomato sauce and tomato paste.

Add salt to taste and a pinch of sugar. Add a half cup of water and stir until the mixture is incorporated. Simmer over medium heat to enable the flavors to meld and the sauce is complete. Taste and adjust seasonings.

Guajillo chile sauce can be used on almost anything. I made a taco filling with green kale and black beans cooked in this sauce. I also served the finished kale, black bean and chile sauce as a side dish at the end of season potluck at the orchard. It was well received and our tractor driver asked me for the recipe.

I put a batch of the sauce in a squeeze bottle. While there’s no way to pour the sauce on the election, it will make many dishes in our kitchen taste better.

Categories
Kitchen Garden

Functional Tortillas

Second Batch of Tortillas

I made corn tortillas for the first time last week. They tasted okay, but weren’t the best. They served.

A tortilla press is forgiving but my dough texture and portioning needs practice. The second batch was better than the first, so there’s hope of better fresh tortillas.

Tortilla-making was not part of our family culture coming up. Mother began making tacos at home when she worked in the grade school cafeteria. She used store-bought tortillas and everyone liked them, including some of my friends who frequently asked, “when is taco night?” Those were the days when neighborhood grocery stores began selling more prepared food and eventually instituted a “Mexican section” in one of the aisles. Occasionally I make taco filling similar to what Mother made. When I do, it’s comfort food, plain and simple.

I’ve been buying raw flour tortillas from the warehouse club and make breakfast tacos once or twice a week. Home made tortillas provide better control of what goes into them.

Tortillas serve as a better delivery system than a slice of bread, or pouring stir fry on rice. Fillings can more interesting than tortillas. In the works is a kale, black bean and Guajillo chili sauce filling. My recent project of buying a press and warmer, Guajillo and New Mexican chilies, Mexican oregano and Mexican cheese is to develop new meal options. If it goes well, I’ll cultivate different chilies in the garden next year, although I’ve already ordered the seeds so there’s little doubt about that.

Tortillas are like the mathematical function that establishes relationship between inputs and outputs. At the beginning is the raw material from the garden. In the end, it can lead to a better life.