tag:blogger.com,1999:blog-81453044809177792082024-02-07T04:20:43.469-05:00Cincinnati LocavoreCelebrating the Ohio Valley FoodshedUnknownnoreply@blogger.comBlogger509125tag:blogger.com,1999:blog-8145304480917779208.post-42333432816217551472015-07-10T07:19:00.003-04:002015-07-10T07:45:25.876-04:00Great Fishing at a Great Park! And win a Great Parks parking permit.I had the opportunity a few days ago to try fishing at <a href="http://www.greatparks.org/parks/lake-isabella" target="_blank">Lake Isabella</a>, located just of I-275 near Montgomery and Loveland, one of the Great Parks of Hamilton County parks system. <br />
<br />
The setup is great for a day -- or a weekend -- of family fishing. Great Parks stocks the lake multiple times each spring and summer with trout, bluegill, catfish and perch starting in March with the final stock of trout released in November. You can find the <a href="http://www.greatparks.org/recreation/fishing" target="_blank">schedule here</a>. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxI9XhXQN9J2N1aTUHgzSd8x-AmgTXnBRhFEDlpwwSiV01dvLj1lqlgrstzojSy1-REplcIcTtr4nEPN-0sV-gkJHYg_rW_zpwQP0Dj8WXzoUUiM6GQYbrClW1i1pNzkATb3KaAIAmAlI/s1600/hamcofishing+%25281%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxI9XhXQN9J2N1aTUHgzSd8x-AmgTXnBRhFEDlpwwSiV01dvLj1lqlgrstzojSy1-REplcIcTtr4nEPN-0sV-gkJHYg_rW_zpwQP0Dj8WXzoUUiM6GQYbrClW1i1pNzkATb3KaAIAmAlI/s320/hamcofishing+%25281%2529.jpg" width="199" /></a>I chose Lake Isabella because it was the closest of the fishing lakes (the others are Campbell Lakes, Miami Whitewater Forest, Mitchell Memorial Forest, Sharon Woods, Triple Creek, and Winton Woods) to my home, and it was a happy choice. The lake feels surprisingly rural, even though I-275 rolls right past it just out of sight. Once I wound around the drive, I felt as if I were out in the country instead of just inside the beltway. Trees and picnic tables surround the lake, and there's a well-stocked shop with bait sales and equipment sales and rental. The staff were great -- sold me some red wigglers, gave me a refresher on hook-baiting, showed me how to find a good spot, and told me a lot about the lake. I caught a bluegill! Very exciting. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBSOouUfGF-UsTlCeKWbTwIv4V3EHIALfFqsKnYLPJdYHONaixfsDIWQ5Mt09LG00yPIvglKh5JAElRIDW69B-d7lEUQAXChyYPcNTmWE3jTPzcTf8Jgrat1cBjNF3g2Q6QEvfkqP1Edc/s1600/LakeIsabella+-+spring.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBSOouUfGF-UsTlCeKWbTwIv4V3EHIALfFqsKnYLPJdYHONaixfsDIWQ5Mt09LG00yPIvglKh5JAElRIDW69B-d7lEUQAXChyYPcNTmWE3jTPzcTf8Jgrat1cBjNF3g2Q6QEvfkqP1Edc/s320/LakeIsabella+-+spring.jpg" width="320" /></a>The parks system runs multiple events for fishermen throughout the year -- contests, classes, and fishing camps for kids who want to learn to fish. Lake Isabella offers Friday Night Grillouts throughout the summer -- families can catch dinner and grill it right there on site. On Saturday August 8th from 8am - 4pm, they're holding their annual Market Trade event, a kind of flea market for fishing enthusiasts to sell or trade used fishing gear. <br />
<br />
I threw my bluegill back in -- he can grow and become a bigger meal for someone else -- but if I'd had a mind to clean and filet him, here's what I'd have done:<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY410v9DYlaIqMSlB8zl6kttAxRtntLYG1Xsc6hg80lpby1vVRUMCQ6mmQtnRP0YKBotsmw72Yfa0FUKQSq4Da57RPxgdOcbfVfkiCwT2r7d4X8lAAg-9vfe8FOSCmIXIUL-TrTIheAd0/s1600/exps8452_CX2376976B04_24_3b.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY410v9DYlaIqMSlB8zl6kttAxRtntLYG1Xsc6hg80lpby1vVRUMCQ6mmQtnRP0YKBotsmw72Yfa0FUKQSq4Da57RPxgdOcbfVfkiCwT2r7d4X8lAAg-9vfe8FOSCmIXIUL-TrTIheAd0/s200/exps8452_CX2376976B04_24_3b.jpg" width="200" /></a>Bluegill Parmesan<br />
<i>Serves 4</i><br />
<i><br /></i>
1/4 c butter, melted<br />
1/2 c dry bread crumbs<br />
1/3 c grated Parmesan<br />
2 T finely chopped fresh parsley<br />
1 t salt<br />
1/2 t paprika<br />
1/4 t oregano<br />
1/4 t basil<br />
1/4 t pepper<br />
1 pound bluegill fillets<br />
1 lemon, cut into wedges.<br />
<br />
Preheat oven to 350. Grease a 13x9" baking pan. <br />
<br />
Place butter in a shallow bowl. In another bowl, mix bread crumbs, Parmesan, herbs and spices and mix well. Dry fillets, then dip into butter and then in breadcrumb mixture, coating both sides. <br />
<br />
Bake, flipping once halfway through, for approximately 20 minutes or until fish flakes easily with a fork. Serve with lemon wedges.<br />
<br />
Great Parks gave me a couple of 2015 parking permits to give away -- leave a comment here, and I'll randomly draw two winners on July 17th. Either check back to see if you won or include your email so I can notify you!<br />
<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8145304480917779208.post-91858960631931662422015-06-06T05:52:00.001-04:002015-07-10T07:46:23.461-04:00DIRT: A Modern Market<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAOftyc6cTrcXqwj7XvkDrD5v-iRwhgIgSNISLnlcWPh0c9Ivc3EJl-ifGsvdIVW_A_hWab5HgEnX9_6uvwtsNbkXa5n83XVPZi-g6R3tZy29IdAQDUoftj2WH6xlc-5knbQwe0hUTDnM/s1600/21b4fe03-cc22-4870-a441-e03b91435887.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAOftyc6cTrcXqwj7XvkDrD5v-iRwhgIgSNISLnlcWPh0c9Ivc3EJl-ifGsvdIVW_A_hWab5HgEnX9_6uvwtsNbkXa5n83XVPZi-g6R3tZy29IdAQDUoftj2WH6xlc-5knbQwe0hUTDnM/s320/21b4fe03-cc22-4870-a441-e03b91435887.jpg" width="320" /></a></div>
<div class="p1">
Findlay Market is opening a year-round market place for producers of locally grown foods and other agricultural products. <b>DIRT: A Modern Market</b> will open at 131 West Elder in June.</div>
<div class="p4">
<span class="s1"><br /></span></div>
<div class="p4">
<span class="s1">DIRT will be a full-time retail store selling only locally produced fruits, vegetables, meat, cheese, dairy products and cottage goods. It will function like a consignment store where growers and producers rent space by the week or month, set up their individual display, set their own prices, and are reimbursed 70-80% of their gross sales. </span></div>
<div class="p4">
<span class="s1"><br /></span></div>
<div class="p4">
Findlay also plans for this space to become the informal hub of local food initiatives at Findlay Market and to provide an informal community center, hosting meetings of local organizations and presenting classes on topics such as gardening, healthy cooking, food preservation, crafts, and issues relating to sustainability.<br />
<br />
For more information, visit <a href="http://www.findlaymarket.org/merchants/dirt-a-modern-market" target="_blank">the website.</a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8145304480917779208.post-92049413386525935462015-05-19T07:53:00.000-04:002015-05-19T07:54:34.357-04:00Food Truck Festival June 24 Fountain Square<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBtDEcFW669LE9gOsTIG84Ql6w1Uw_kzTju_kMR4ds9oFLt9KA4MCvfcdvjO3WIZx27NLzCoadK_itlputTfycULPHtBhKNmRHUyw5H_T8guViKt1pb1GcpnJe2BohtJLRpgCNHrIzZLo/s1600/food-truckin-2015.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBtDEcFW669LE9gOsTIG84Ql6w1Uw_kzTju_kMR4ds9oFLt9KA4MCvfcdvjO3WIZx27NLzCoadK_itlputTfycULPHtBhKNmRHUyw5H_T8guViKt1pb1GcpnJe2BohtJLRpgCNHrIzZLo/s320/food-truckin-2015.png" width="320" /></a><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: 13pt;">Local non-profit </span><span style="font-size: 13pt;"><a href="http://www.joshcares.org/" target="_blank">Josh Cares</a></span><span style="font-size: 13pt;"> will hold their third annual lunchtime festival and fundraiser, </span><span style="font-size: 13pt;"><a href="http://www.joshcares.org/events-web-app/food-truckin-for-josh-cares-a-downtown-food-truck-festival#.VVsgb9NViko" target="_blank">Food Truckin’ for Josh Cares</a></span><span style="font-size: 13pt;"> on Wednesday, June
24 from 11:00 a.m. to 2:00 p.m. at Fountain Square in downtown Cincinnati.</span><span style="font-size: 13pt;"><o:p> 15 food trucks will participate. </o:p></span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: 13pt;"><o:p><br /></o:p></span></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: 13pt;"><o:p>Guest celebrity judges, including Reds Executive Chef James Major and Donna Covrett, Executive Direction of Cincinnati Food & Wine Classic, will determine the winning dishes for the Golden Spatula Award for Best Entree and Best Sweet Treat. Past years' winners include Eli's Barbeque, C'est Cheese, and Street Pops. </o:p></span></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 13pt;"><br /></span>
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 13pt;">Josh Cares
provides companionship and comfort to children hospitalized in critical and
chronic care units at Cincinnati Children’s Hospital Medical Center. Proceeds
from the event help fund the work of Josh Cares Child Life Specialists.</span></div>
<div style="text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 17.3333339691162px;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 17.3333339691162px;">Tickets can be purchased at the event for $2 each and redeemed for items at any of the participating food trucks.</span></div>
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<!--EndFragment-->Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8145304480917779208.post-11933106862758844072015-03-25T11:39:00.003-04:002015-07-10T07:46:54.286-04:00Okara and Veggies/Meatless Main Dish Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3VVbh2Q3pp0l3NwBoMPMqZ85Pfyr2eEbRkw4hxEdBftH0JiSMEFZlVe2pvb2LpVpshVzPSiqgLQCuQBzihIy9iLkq6QQoAiZLTE6oIXcTWQjRPe-m6uXX2SCi8eg7IYvNApZ4XEaqo7I/s1600/okara+&+veggies.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3VVbh2Q3pp0l3NwBoMPMqZ85Pfyr2eEbRkw4hxEdBftH0JiSMEFZlVe2pvb2LpVpshVzPSiqgLQCuQBzihIy9iLkq6QQoAiZLTE6oIXcTWQjRPe-m6uXX2SCi8eg7IYvNApZ4XEaqo7I/s1600/okara+&+veggies.jpg" width="240" /></a></div>
Anyone who makes their own* soy milk or tofu knows about the okara problem: what to do with the 'soy lees' or okara -- the leftovers after all the soy milk has been squeezed out of the ground beans. We know this stuff is full of protein and fiber, so isn't there a way to keep it out of the compost pile?<br />
<br />
Most American recipes I've found try to shoehorn okara into baked goods or meatloaf as a filler or meat substitute. Most Asian recipes call for ingredients I can't find even at my local Asian supermarket. I adapted this one from a couple of Japanese recipes that treat okara as a main ingredient and don't try to hide it. My non-tofu-loving family went back for seconds (before I told them what they were eating) and have admitted they'd be happy it if I made it again. <br />
<br />
It's March, so I used root vegetables, frozen edamame, and dried shiitakes, but you could substitute any number of seasonal vegetables in this recipe.<br />
<br />
Okara & Veggies<br />
Serves 4<br />
<br />
1 oz dried shiitake mushrooms<br />
1 T olive oil<br />
1# golden beets, peeled and cut into matchsticks<br />
1 T salt, divided use<br />
1 large russet potato, peeled and cut into 1/4" dice<br />
3 T soy sauce<br />
1 T mirin<br />
1/2 T rice wine vinegar<br />
1 T sugar<br />
1/2 c broth or stock<br />
12 oz shelled edamame<br />
1/2 c sliced leeks or onions<br />
3 c cooked soy lees or okara**<br />
1-2 T sriracha sauce to taste<br />
1/4 c mayonnaise<br />
<br />
Cover shiitakes with 2 c boiling water and leave to soak 1/2 hour, then drain through a cheesecloth or very fine sieve (reserving liquid), remove and discard stems, and slice thin. Set aside in large bowl. In the meantime heat oil in a 6-QT or larger sauce pan over medium-high heat. Add julienned beets and 1/2 t salt, stir, cover, and lower heat. Allow to sweat 15 minutes or until barely tender and add to mushrooms in bowl. <br />
<br />
In same pan place diced potatoes and 2 1/2 T salt and add water to barely cover. Place over high heat. Once boiling, lower heat to lowest setting, cover, and cook until barely tender, 3 - 5 minutes. Drain and add to beets and mushrooms in bowl. <br />
<br />
Return pan to burner and set to medium high heat. Add reserved mushroom liquid, soy sauce, mirin, rice wine vinegar, sugar, broth, edamame, leeks, and okara/soy lees. Stir gently until combined and bring to a bare simmer. Lower heat and cover, stirring occasionally, until leeks are barely tender. Uncover and continue to cook until most of the liquid is absorbed. Add 1 T sriracha sauce, mushrooms, beets, and potatoes and heat through. Taste and add more sriracha if desired. Remove from heat and add mayonnaise. Serve hot. <br />
<br />
*And you should consider making your own soy milk at least. It's <a href="https://bottomupfood.wordpress.com/2011/06/11/homemade-soy-milk/" target="_blank">much, much cheaper</a>, and you know exactly what went into your food. Tofu is a bit of a process, but it's not difficult, again it's a lot cheaper, again you know what went into it, and the end product is better than what you can buy at the supermarket. And, bonus: if you make it yourself, you end up with okara. <br />
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**If you made your soy milk in a soy milk making machine, your okara is cooked. If not, you need to cook it. To cook, break okara up, wrap in a linen or cotton dishtowel, and set onto a steamer basket. Place steamer basket into a sauce pan with 1/2" of boiling water, cover, set heat to lowest setting, and allow to steam for 25 minutes. Cooked okara will keep 3 days in the refrigerator or can be frozen. Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8145304480917779208.post-87054084922088036642015-02-04T14:17:00.001-05:002015-02-04T14:30:27.753-05:00Get Up and Garden at Gorman Heritage Farm<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBEaoibzerKasbHMNg0DHE4b7TWEoXtuTvzk56nztJftgmkiR6VwNgCTS9zo4cW0-F_GKxC3E8yWp3dcdBf0UYD4jbwZHzXe-qCkgJsgSohS-QpfJfOQou-4_z5WWrJy4lv7leOQX0bII/s1600/vegetables.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBEaoibzerKasbHMNg0DHE4b7TWEoXtuTvzk56nztJftgmkiR6VwNgCTS9zo4cW0-F_GKxC3E8yWp3dcdBf0UYD4jbwZHzXe-qCkgJsgSohS-QpfJfOQou-4_z5WWrJy4lv7leOQX0bII/s1600/vegetables.jpg" height="133" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBEaoibzerKasbHMNg0DHE4b7TWEoXtuTvzk56nztJftgmkiR6VwNgCTS9zo4cW0-F_GKxC3E8yWp3dcdBf0UYD4jbwZHzXe-qCkgJsgSohS-QpfJfOQou-4_z5WWrJy4lv7leOQX0bII/s1600/vegetables.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><span style="background-color: white; color: #111111; font-family: 'Droid Sans', arial, serif; font-size: 14px; line-height: 16px;">Are you considering growing a vegetable garden this year but not sure where to start? Local horticulturist, Cheryl Shelby, is offering a class at</span></a><a href="http://gormanfarm.org/" style="font-family: 'Droid Sans', arial, serif; font-size: 14px; line-height: 16px;" target="_blank">Gorman Heritage Farm</a><span style="background-color: white; color: #111111; font-family: 'Droid Sans', arial, serif; font-size: 14px; line-height: 16px;"> that focuses on topics such as when and how to start seeds, cool and warm weather crops, containers vs. ground crops, extending the seasons, and protection from predation. Saturday, February 14th, 2015, 10:30 am - 12:00 pm. For more information or to register, visit the </span><a href="http://gormanfarm.org/product/get-together-grow-veggies/" style="font-family: 'Droid Sans', arial, serif; font-size: 14px; line-height: 16px;" target="_blank">website</a><span style="background-color: white; color: #111111; font-family: 'Droid Sans', arial, serif; font-size: 14px; line-height: 16px;">. </span>
<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F2.bp.blogspot.com%2F-bxrSh4rxX-s%2FVNDqQFikZvI%2FAAAAAAAAAEM%2FogDxjTufid4%2Fs1600%2Fvegetables.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBEaoibzerKasbHMNg0DHE4b7TWEoXtuTvzk56nztJftgmkiR6VwNgCTS9zo4cW0-F_GKxC3E8yWp3dcdBf0UYD4jbwZHzXe-qCkgJsgSohS-QpfJfOQou-4_z5WWrJy4lv7leOQX0bII/s1600/vegetables.jpg" --><!-- Blogger automated replacement: "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBEaoibzerKasbHMNg0DHE4b7TWEoXtuTvzk56nztJftgmkiR6VwNgCTS9zo4cW0-F_GKxC3E8yWp3dcdBf0UYD4jbwZHzXe-qCkgJsgSohS-QpfJfOQou-4_z5WWrJy4lv7leOQX0bII/s1600/vegetables.jpg" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBEaoibzerKasbHMNg0DHE4b7TWEoXtuTvzk56nztJftgmkiR6VwNgCTS9zo4cW0-F_GKxC3E8yWp3dcdBf0UYD4jbwZHzXe-qCkgJsgSohS-QpfJfOQou-4_z5WWrJy4lv7leOQX0bII/s1600/vegetables.jpg" -->Anonymoushttp://www.blogger.com/profile/16898922460309264139noreply@blogger.com0tag:blogger.com,1999:blog-8145304480917779208.post-86382643957198419322015-01-08T16:23:00.000-05:002015-01-08T16:27:03.594-05:00Pork + Bottle Dinner at Metropole<div class="p1">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvy1k2PFNvho-0IRA1h-cxJc8AspdOw65njJL9GfkY1edBmj14ilHKuQUYW6mxjiRK_Cxpyb4oOJwqgbzUONQqqqdLbgZw1leme8E9WwAY4i4d72W1eTrO_pn_uYBHkfh1DGVv8fvbCe0/s1600/fandb_promo-300x193.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvy1k2PFNvho-0IRA1h-cxJc8AspdOw65njJL9GfkY1edBmj14ilHKuQUYW6mxjiRK_Cxpyb4oOJwqgbzUONQqqqdLbgZw1leme8E9WwAY4i4d72W1eTrO_pn_uYBHkfh1DGVv8fvbCe0/s1600/fandb_promo-300x193.jpg" /></a><span class="s1"><a href="http://www.metropoleonwalnut.com/" target="_blank">Metropole</a> in the 21c Museum Hotel is serving up a<b> </b><a href="http://www.metropoleonwalnut.com/news/2014/pork-bottle/" style="font-weight: bold;" target="_blank">Pork + Bottle Dinner</a> pork-themed ala carte menu available nightly from 5:30pm to 10:00pm Sunday, January 25</span><span class="s3"><sup>th</sup></span><span class="s1">through Saturday, January 31st. Reservations 513.578.6660.</span></div>
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<div class="p1">
<span class="s1">The Pork + Bottle Dinner is an ongoing installment of the Metropole's Fork + Bottle Dinner series. </span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8145304480917779208.post-9819453969817970202014-10-21T09:54:00.000-04:002014-10-21T09:55:37.822-04:00Pop-up Nigerian: Friday November 28<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD7Ere5s0eDgq8rZOZQ6ppEygWpXr6rdwwUVXeL5oSHsMXEjxKnK9rlyhl1SQ4BvnVh_3K8P5EfrQRiCvpyk0yuFMEh9K_0tsOZ-R9RvoCvAHdtSlRPV_aVrkks4wgniETY862kXmGO3g/s1600/1411659338-lagos.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD7Ere5s0eDgq8rZOZQ6ppEygWpXr6rdwwUVXeL5oSHsMXEjxKnK9rlyhl1SQ4BvnVh_3K8P5EfrQRiCvpyk0yuFMEh9K_0tsOZ-R9RvoCvAHdtSlRPV_aVrkks4wgniETY862kXmGO3g/s1600/1411659338-lagos.jpg" height="136" width="200" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Lagos, who describe themselves as "<span style="background-color: white; letter-spacing: -1px; line-height: 31.2000007629395px;">born in Nigeria and raised in Detroit, serving authentic Nigerian cuisine in a relaxed and communal setting. We don't peddle tired stereotypes or gimmicks; none of that coming-to-america-mud-cloth-and-zebra-print-wearing-spear-chucking-natives-in-ceremonial-masks going on here," is a popup restaurant coming to Cincinnati (as part of a tour that also includes Chicago, Minneapolis, New Orleans, Philadelphia, and Brooklyn) for one night only on Friday November 28th. There'll be a single seating at 6:30. For menu and tickets, visit <a href="http://www.fromlagos.com/" target="_blank">From Lagos</a>.</span></span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8145304480917779208.post-14607302381098267332014-09-04T08:03:00.002-04:002014-09-04T08:03:12.813-04:00Invitation to learn more about Northside's Apple Street Market<div class="p1">
Come enjoy a home cooked spaghetti dinner while learning about and supporting our new neighborhood grocery store. </div>
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<div class="p1">
Come to the market's Spaghetti dinner, Saturday September 20 at North Presbyterian Church, 4222 Hamilton Avenue Cincinnati 45223, from 6-8 P.M. Doors will open at 5:30. Suggested donation is $15 for adults and $5 for children 12 and under. There will be a vegetarian sauce with vegetables from Our Harvest Cooperative and meat sauce with local grass fed beef, salad from Our Harvest, garlic bread, beverages, apple crisp and ice cream. Split the pot to be drawn at the end of the evening. Winner must be present. Listen to a presentation on Apple Street Market. Watch a video about Our Harvest an urban farm co-op operating since April 2012. Like the market, Our Harvest is a Cincinnati Union Co-operative Initiative.</div>
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<div class="p1">
Apple Street Market will be a full service grocery carrying products to please a diverse socioeconomic neighborhood including packaged goods for Save-a-lot prices, organic products, locally grown produce and meats as well as conventional meats. We need you to make the Apple Street Market happen! Thinking about waiting until the market opens to be a member? No! We need you now! Why the rush? The old Save-A-Lot landlord has other tenant options and may not wait. We need to convince potential sources of funds that this can be a successful project. The way to do this is prove that there is community support and <span class="s1">membership money, equity, to represent that support.</span> We have a loan from the Cincinnati Development Fund below market costs <span class="s1">if we can raise the requisite equity.</span> When we have the requisite money, we can lease the old Save-A-Lot building and begin construction of Apple Street Market. The City has agreed to give us a 75% tax abatement on the property and the landlord has agreed to lower the leasehold costs in return. Join Apple Street Market Cooperative for $100 and help the store become a reality. If there is not enough interest to start the store membership fees are in escrow and everyone gets their $100 back. You have nothing to lose and everything to gain.</div>
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Help Apple Street Market open. Become a co-op member, come to our fundraiser, eat a delicious meal and learn!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8145304480917779208.post-61831874866102460982014-02-03T13:23:00.000-05:002014-02-03T13:29:42.936-05:00Six Secrets to Smooth, Creamy, Silky Hummus<div class="separator" style="clear: both; text-align: center;">
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Hummus is a funny old thing. There are only six ingredients. For most recipes the preparation couldn't be simpler: throw everything into a food processor and puree. So why isn't your homemade hummus ever as good as the stuff you can buy at the grocery? The texture is just never quite what you were hoping for. <br />
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Turns out there are a few secrets. Some are more important than others, so you can weigh the extra yumminess against your own personal time constraints and decide which ones you want to incorporate, but I promise if you make hummus using all the secrets, you're never going to want to buy hummus again. You'll be asked to bring Your Amazing Hummus to every party from here on out. <br />
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<b>1. Start with dry beans.</b> If you need hummus before tomorrow, you're going to have to go with canned, and yes, your hummus will still be very, very good if you use all the other secrets. But if you have time, soaking and cooking your own beans will help enhance the texture and add a depth of flavor that even the highest-quality canned beans just can't match. <br />
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<b>2. Add a little baking soda to the soaking water.</b> The beans soak up just enough of the baking soda to make their texture creamier, but not enough to change the taste of the final product. <br />
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<b>3. Remove the skins.</b> I know, I know. Very few of us are delighted at the thought of spending twenty minutes removing the skins from a pound of chickpeas, but this is one of the more important secrets. You could also use a food mill or mash the beans through a fine sieve to remove the skins, but to me the extra steps of setting up and cleaning the food mill seem like more work than simply plopping down in front of the TV with a bowl of beans in my lap for a few minutes, so I just do it by hand. Now, that said, if you decide to skip this step, you'll still end of with very good hummus if you follow all the other steps. It just won't be mindblowing hummus.<br />
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<b>4. Chill the beans before pureeing.</b> Hot or warm or even room temperature beans won't emulsify as well as cold beans and instead can become gummy. Additionally, when the beans are pureed warm, its impossible to tell whether more water or oil is needed to get to the puree to the desired consistency. What seems like the perfect consistency when warm or room temperature may thicken to a cracker-breaking stiffness in the fridge. Chill a cup or so of the cooking water, too, while you're at it. Even if you're using canned beans, chill them before you use them.<br />
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<b>5. Roast the garlic.</b> Raw garlic is really hard to get perfectly smooth in a food processor, even after you've minced it fine, and I think the roasted garlic flavor is an improvement in hummus. However, if you prefer the flavor of raw garlic, you can mash it with a mortar and pestle or put it through a garlic press. To roast just a clove or three, lay them on a cupped square of sprayed tin foil, add a teaspoon of olive oil, wrap tightly, and roast at 300 for an hour until the cloves are completely softened. <br />
<br />
<b>6. Emulsify the lemon, tahini, oil and garlic together first.</b> Along with removing the skins, this is the most important secret to smooth, creamy, silky hummus. No matter how many other recipes direct you to do so, you can't simply throw all the ingredients into the food processor together and expect them to emulsify. I suspect the reasons there are so many recipes out there calling for the dump-and-puree method (and so many home cooks wondering why they can't get their hummus as smooth and creamy as Mrs. Hoozit's down the road) is because whenever someone asks Mrs. Hoozit for her recipe, she simply (whether by oversight or design) hands over the list of ingredients and doesn't get into the techniques. <br />
<br />
A final word about ingredients: This won't affect the texture, but it will affect the taste. The olive oil, tahini, and lemon juice are what give hummus most of its flavor, so when possible it's worth it to choose high-quality ingredients. <br />
<br />
Okay, so the recipe:<br />
<br />
<b>Smooth, Creamy, Silky Hummus</b><br />
<br />
1 pound dried chickpeas (garbanzo beans)<br />
1 t baking soda<br />
1 clove garlic, roasted (or more to taste)<br />
1/4 c tahini or roasted tahini (or more to taste)<br />
3 T extra-virgin olive oil<br />
2 T fresh lemon juice (approximately the juice from 1 large lemon)<br />
salt to taste<br />
<br />
In a large covered saucepan place beans and baking soda and add cold water to cover by at least 2 inches Allow to soak 12 hours or overnight, adding water if necessary to keep beans covered. <br />
<br />
Drain beans and rinse; cover with fresh water by at least an inch. Bring to a boil, reduce to simmer, and simmer covered over lowest heat for 1 - 2 hours. Drain, reserving one cup of cooking water. When cool enough to handle, remove the skins by pinching each bean gently to slip the skin off. Chill beans and reserved cooking water.<br />
<br />
In the bowl of a food processor place tahini, olive oil, and lemon juice, and puree several minutes, stopping to scrape down sides as needed, until the mixture looks smooth and emulsified. Add garlic and process until smooth. Add 1 - 3 T of chilled cooking water, 1 T at a time, processing 2-3 minutes after each addition, until you have a silky consistency. Add chilled beans (I like to reserve a few for garnish) and 2 T cooking water and process 5 - 10 minutes, stopping to scrape down sides as needed and adding additional cooking water 1 T at a time if necessary to produce a smooth texture. When the mixture looks very, very smooth, stop and check for desired thickness. Add additional cooking water, 1 T at a time, until the desired thickness has been reached. (You're looking for a dense, smooth texture that is not so stiff it will break a cracker dipped into it and not so thin it will slide off it.) Taste for seasoning and add salt if necessary, processing for a few seconds to incorporate. Refrigerate if not serving immediately. To serve, swirl on a plate with the back of a spoon, drizzle with olive oil, garnish with reserved beans, and serve with crackers, pita chips or fresh pita, or raw vegetables for dipping. <br />
<br />
<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8145304480917779208.post-70985881017467437802013-07-15T16:11:00.001-04:002013-07-15T16:24:54.851-04:00The True Cost of FoodI've been in a civil disagreement with another blogger (gardening/recipes blogger Leaf+Grain) over the past week or so about prices at the farmers' market. She's experiencing sticker shock, and I understand. <br />
<br />
Her argument is that prices at the farmers' market are too high for the average American to afford.<br />
<br />
My counterargument is that "afford" is a relative term, and that if it's truly not sustainable to produce food the way we've been producing it over the past few decades -- that is, lots of soy- and corn-based processed foods, meat from feedlots, produce from large monocultures -- is unsustainable, then we don't have much choice but to recalculate what portion of our food budget needs to go to food.<br />
<br />
We Americans have experienced cheaper and cheaper food prices over the past hundred years. Industrial food is cheap food. Our great-grandparents put a quarter of their income toward food -- and that was in a time when very few families ate in restaurants more than a few times a year. Today the average American eats five meals a week in a restaurant, and still we spend only 9% of our household budgets on food. This leaves us a lot of money to spend on nonessentials, and we've gotten used to that. We expect it. When food isn't cheap, it feels overpriced.<br />
<br />
Unfortunately she shut down the comments on her blog post, calling me a food elitist. I don't think I'm an elitist. I think I'm a realist. If cheap food is truly unsustainable -- that is, if it's impossible to continue producing food this cheaply forever -- then eventually the era of cheap food will end. If we haven't prepared for it, we'll be in much worse shape than if we had. And I believe part of preparing for it is educating ourselves on the true cost of producing our food.<br />
<br />
Here's the blog post. I'd be interested in hearing any comments, either privately or publicly.<br />
<br />
http://leafandgrain.com/farmers-markets-pricing-out-of-middle-class/ <br />
<br />
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-->Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-8145304480917779208.post-90676424312796979342012-11-14T17:38:00.003-05:002015-01-08T16:27:31.209-05:00Metropole to Focus on Local Food<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6kPtGSd0WgcRQyt7O4Iqd4whCU-1TuZPRfrihuYs_ulsJo902DL8J9AhyphenhyphenopCQ7EKc18H2-9HtICR3FY_s23oTLjXDG_6OtO7uln545FbBh_f4CylzJXnUIpNTbkh3EQI4HfjoeKolIS0/s1600/image001.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6kPtGSd0WgcRQyt7O4Iqd4whCU-1TuZPRfrihuYs_ulsJo902DL8J9AhyphenhyphenopCQ7EKc18H2-9HtICR3FY_s23oTLjXDG_6OtO7uln545FbBh_f4CylzJXnUIpNTbkh3EQI4HfjoeKolIS0/s200/image001.png" height="21" width="200" /></a>From the press release:<br />
<br />
21c Museum Hotels and Executive Chef Michael Paley<br />
Open Metropole Restaurant in Cincinnati<br />
Award-winning Hospitality Group and Acclaimed Chef Celebrate the City’s European Roots and Local Agriculture with Fireplace-Focused Restaurant<br />
<br />
CINCINNATI, OH (November 13, 2012) – 21c Museum Hotels, the award-winning boutique hotel, contemporary art museum and restaurant group, is pleased to announce the opening of Metropole, located at 21c Museum Hotel Cincinnati, at 609 Walnut Street in Cincinnati, Ohio (513.578.6660; www.metropoleonwalnut.com); the hotel is scheduled to open in the coming weeks. Under the direction of executive chef Michael Paley, previously of Proof on Main in Louisville, KY, Metropole’s menu revolves around a custom-built wood-burning fireplace, emphasizing the city’s European roots and celebrating the region’s local farming and sustainable agriculture.<br />
<br />
Paley, also executive chef and a partner in Louisville’s Garage Bar, which features pizza from a wood-fired oven, country ham and fresh oysters, was inspired to create a menu cooked almost entirely by wood-fired heat. <br />
<br />
“I became interested in fireplace cooking after working with the wood-fired oven at Garage Bar, and really like the challenge of bringing this ancient cooking method into a modern restaurant kitchen,” says Paley. “Our menu at Metropole reflects Cincinnati’s robust, European-rooted culinary heritage. I am thrilled to have the opportunity to work with the 21c team on another project in a culturally rich city like Cincinnati.”<br />
<br />
Building on the foundation he learned at Garage Bar, Paley’s menu focuses on dishes cooked in a custom, eight-foot-wide, wood-burning fireplace that he developed. Paley worked with Craig Kaviar, a Kentucky-based blacksmith and artist, to create cast-iron cranes that are bolted into the fireplace and that swing over the wood-burning fire, allowing Paley to use a variety of unique fireplace cooking techniques. Showcasing Ohio’s producers and farmers, Paley has developed a menu of string-roasted meats, ash-cooked vegetables, and house-made charcuterie. The restaurant’s beverage menu favors American craft beers and bourbon.<br />
<br />
Metropole is open daily for dinner with an accessible menu that allows guests to build a meal from various categories. House-made charcuterie, vegetables, salads and small plates are ideal dishes for sharing, including Leek and Celeriac Soup with hearth-baked oysters, bacon, and crème fraîche; Foie Gras topped with toasted pretzel breadcrumbs and served with house-made mustard and sweet and sour onions; Vinegar-Poached Beets, charred in the fireplace and served with bitter greens, fresh goat cheese, farm radishes, and garlic chips; Ash-Baked Pumpkin, served with fresh fall greens, pumpkin seeds, and goat cheese; and an Herb Tea Poached Egg, accompanied by cannellini bean gratin and sautéed winter greens.<br />
<br />
The savory portion of the menu is rounded out with a selection of entrees, which features meat and fish dishes that are braised in cast-iron pots hanging over the wood fireplace, roasted on open spits, and sautéed on flat-top grills set over wood embers. The Shelton Farm Pork Confit is complemented by roasted leeks, mustard broth, and chestnut honey; Grilled Swordfish is plated alongside ash-roasted peppers and bulgur wheat; and String-Roasted Chicken is accompanied with dripping-pan vegetables and grilled lemon.<br />
<br />
The dessert program concludes the menu and features specialties such as Espresso Pudding Cake with malt, rye, walnuts, and ashed cherry ice cream; Smoked Pear with pomegranate ice cream, brown butter madeleine, black tea and toasted oats; and Caramelized Citrus Caramel with angel food cake, crème sorbet and sea salt.<br />
<br />
The beverage program, developed by food and beverage director Melanie Tapp, an alum of Proof on Main and Garage Bar, focuses heavily on a rotating selection of American craft beers on tap. Oskar Blues Beers, which are new to the Cincinnati market, are included on the menu alongside local draft favorite, Blank Slate American Session Ale. Bourbon and rye will be the main focuses at Metropole, paying homage to the original 21c Museum Hotel’s Kentucky roots. A variety of Kentucky’s finest bourbons and ryes will be highlighted on the menu, as well as local Ohio distillers such as Oyo Vodka and Whiskey and Watershed Vodka and Gin. A frequently changing list of specialty cocktails includes Don & Dirty made with Old Grand-Dad, chapa-roasted cranberry, orange, and raw sugar bitters; and The I.T. with OYO Honey Vanilla, jalapeño, lime and soda.<br />
<br />
Metropole features a unique bread, coffee, and tea program, tapping into local artisans to offer fresh and ever-changing offerings. In addition to regular coffee service, a rotating menu of locally roasted coffees will be available in French Press to highlight the city’s roasters and micro-roasters, with the first offerings being Tazza Mia and Carabello Coffee. The restaurant’s loose-leaf tea program will feature teas from Kentucky’s leading tea producer, Elmwood Inn, offering guests the chance to taste a variety of the country’s finest teas. Metropole is sourcing all of its bread from Blue Oven Bakery, located in Williamsburg, Ohio. Committed to the use of local farm products and quality ingredients, Blue Oven Bakery makes all bread by hand to deliver an authentic, organic product that will continuously rotate at the restaurant.<br />
<br />
Designed by Deborah Berke & Partners Architects, Metropole is housed in the 21c Museum Hotel Cincinnati, formerly the Metropole Hotel, a 100-year-old historic landmark in downtown Cincinnati. Building on its mission of engaging the public with contemporary art and supporting the revitalization of downtown Cincinnati, the new 21c Museum Hotel restores the architectural and historical landmark into a beautiful public space. The open kitchen and wood-burning fireplace create the focal point of Metropole’s warm 90-seat dining room, 14-seat bar, an intimate lounge, and 12-person private dining room, creating an inviting environment for locals, visitors and hotel guests alike. Many of the original elements of the space were preserved including the original mosaic tile floors, arched windows and historic molding and ceiling plaster. Natural tones of cream, brown and eggplant are used throughout the space, and incorporated into decorative accents such as textured, leather banquettes, a copper bar highlighted by a hanging antique mirror, and glazed tiles behind the bar. The space will also feature rotating, curated exhibitions of contemporary art. The restaurant’s opening exhibition, OFF SHOOT: Serial Explorations, presents a wide-ranging investigation of identity, history and the barely perceptible space between fantasy and reality. The exhibition will feature works from artists Sanford Biggers, Loretta Lux, Kay Ruane and Annie Kevans as well as local artist Jay Bolotin and Louisville-based photographer Sarah Lyon.<br />
<br />
Through his unique passion for sustainable agriculture and local farming, Paley has created his own, exciting cuisine – one defined by a seamless integration of simple ingredients to create boundary-pushing dishes. With culinary tenures working under noteworthy chefs and operators, such as Daniel Boulud and Drew Nieporent, Paley was able to gain extensive classical training before becoming an executive chef. In 2005, Chef Paley was tapped to open Proof on Main in the 21c Museum Hotel in Louisville, KY, and remained executive chef there until moving to Cincinnati to take the reins at Metropole. At Proof on Main, Paley’s flavor-focused cooking inspired by the culinary traditions of Italy and the American South inspired an accessible and exciting menu that paid homage to the bounty of the Ohio River Valley.<br />
<br />
Metropole is open daily for dinner, with lunch and breakfast service to follow. The restaurant is located in the 21c Museum Hotel, at 609 Walnut Street in Cincinnati, Ohio. Reservations are recommended and can be made by calling (513.578.6660). For more information, please visit www.metropoleonwalnut.com or www.facebook.com/metropoleonwalnut.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8145304480917779208.post-24566495643541170512012-11-08T08:04:00.003-05:002012-11-08T08:04:56.366-05:00Slow Food Cincinnati Annual Meeting Wednesday Nov. 14<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBb03ayf4OUDGxJUxAT34QpOKku9WQrhdnwBPQWDBmSrQmuLretgyiH2Q5dYPT5GF2Ggt5Imdwz0qQyStc-eLIiMBeqs_ZZ_Yhx3mT8BNOcNFI2gp_gUbvslSXQG9HOD18J8vDf0AVQ-s/s1600/276422_373596762729159_1880729944_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBb03ayf4OUDGxJUxAT34QpOKku9WQrhdnwBPQWDBmSrQmuLretgyiH2Q5dYPT5GF2Ggt5Imdwz0qQyStc-eLIiMBeqs_ZZ_Yhx3mT8BNOcNFI2gp_gUbvslSXQG9HOD18J8vDf0AVQ-s/s1600/276422_373596762729159_1880729944_n.jpg" /></a><span itemprop="description"><span class="fsl">The Rookwood Bar & Restaurant in Mt. Adams on Wednesday, November 14th from 6:00 – 8:00pm. Cash bar, appetizers provided.</span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8145304480917779208.post-51311232454309958802012-11-07T18:27:00.002-05:002012-11-07T18:29:18.016-05:00Winter Squash Cooking Class at Gorman Heritage Farm<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYl4Cv3wHYE21bJ71c2VS-lplB5BhfRTTn7rX9bDRVXUyCn_sO80MwF7SpKo-xvY0X8HNWV2SkM0YocV4eNBJKlVL0SyqkB-KYXzgy2oZwPkJD_VCmxbDYNXgW5fX7qL7v1IFQaj0cK4o/s1600/squash.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYl4Cv3wHYE21bJ71c2VS-lplB5BhfRTTn7rX9bDRVXUyCn_sO80MwF7SpKo-xvY0X8HNWV2SkM0YocV4eNBJKlVL0SyqkB-KYXzgy2oZwPkJD_VCmxbDYNXgW5fX7qL7v1IFQaj0cK4o/s200/squash.jpg" width="200" /></a></div>
<div class="product-title">
<a href="http://gormanfarm.org/cookingclasses.shtml">The Lure of Winter Squash </a><br />
Cooking Class</div>
<div class="product-description" id="description-1">
<br />
<b>Saturday, November 17th: 1pm -
3pm</b><br />
<b>Taught by Jamie Stoneham</b><br />
<br />
What do Delicata, Kabocha, Calabaza, Acorn, Spaghetti, and Hubbard all have in common?<br />
<br />
They are all winter squash.<br />
<br />
Explore the different tastes and textures of winter squash as you also
learn how to store and buy these tasty delicacies.
Then grab your aprons for a unique hands-on cooking experience in Gorman Farm's
1835-era farm house utilizing one type of those tasty squashes.</div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8145304480917779208.post-12415738504227590282012-11-04T10:24:00.001-05:002012-11-04T10:24:22.763-05:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWPIJkefgJz5kA6iQ-Wc36HBVfi9GhNBLIhyphenhyphenvY5_gI4EUobOkUUn_7Ea5KSA8-1FmwwiI7T6vfhVHcij-BdSvnEWaAVbK0JlN4wzSx41_60N4Dj1-US35K755nMuSka67UkjLRC0iIcRw/s1600/fc-sip73-cookfresh-cover-tf_1_.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWPIJkefgJz5kA6iQ-Wc36HBVfi9GhNBLIhyphenhyphenvY5_gI4EUobOkUUn_7Ea5KSA8-1FmwwiI7T6vfhVHcij-BdSvnEWaAVbK0JlN4wzSx41_60N4Dj1-US35K755nMuSka67UkjLRC0iIcRw/s1600/fc-sip73-cookfresh-cover-tf_1_.jpg" /></a></div>
<a href="http://www.tauntonstore.com/cook-fresh-052073.html?source=W5599EMN&utm_source=email&utm_medium=emarketing&utm_term=free_ship&utm_content=fc_cookfresh_5prod_remail&utm_campaign=FC_sip">CookFresh</a> from Fine Cooking promises that it's "packed with creative ways to eat healthier using what’s fresh in the winter market." I'm always looking for recipes that are truly seasonal. I'll report back when I receive the issue. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8145304480917779208.post-67841884607598353912012-11-02T14:46:00.000-04:002012-11-02T14:52:08.286-04:00Golden Lawnchair Selling Out Fast<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2xTCnUirA0BC_5T-j9yFfmXvKBxwUAnbWeSlt6Le5Pl_wdr6t_kTQoTuqqgAS0lfbJg4LpYFytFPqOOI9QLO8zGhYZ9aCzuWMCHX712nshiP4qO79lo-pFXL_qdPYyw2jfKKQOeslU_Y/s1600/20121101181451-600x400-borders-3.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2xTCnUirA0BC_5T-j9yFfmXvKBxwUAnbWeSlt6Le5Pl_wdr6t_kTQoTuqqgAS0lfbJg4LpYFytFPqOOI9QLO8zGhYZ9aCzuWMCHX712nshiP4qO79lo-pFXL_qdPYyw2jfKKQOeslU_Y/s200/20121101181451-600x400-borders-3.png" width="198" /></a>Only sixteen tickets are left for the <a href="http://www.indiegogo.com/TheGoldenLawnchair?contribution_success=true&pledge_id=1325636&a=1702761">Golden Lawnchair</a>, Cincinnati's first pop-up restaurant. Proceeds benefit the FreeStore FoodBank.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8145304480917779208.post-57823569785847933662012-10-31T16:01:00.003-04:002012-10-31T16:01:48.938-04:00Eat Locals<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOvxFWqy1Hk1QskGnJMPpPDDPgGpxWlBuhp1fVGvmtpgiKKXgqBPGGtxqTi5wJ6PVl-fRf4g7EfsrC0Kf09RHhgRA9ZCAJS4eoc76xU_V7BFUTRhtCjrDYqBqVmrFlOVQyyIajMc8M_1U/s1600/223606_10151150555822795_2057286817_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOvxFWqy1Hk1QskGnJMPpPDDPgGpxWlBuhp1fVGvmtpgiKKXgqBPGGtxqTi5wJ6PVl-fRf4g7EfsrC0Kf09RHhgRA9ZCAJS4eoc76xU_V7BFUTRhtCjrDYqBqVmrFlOVQyyIajMc8M_1U/s400/223606_10151150555822795_2057286817_n.jpg" width="400" /></a></div>
<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8145304480917779208.post-6091860867096532202012-10-27T12:11:00.002-04:002012-10-27T12:16:04.407-04:00Make & Can Your Own Cranberry Sauce for Holiday Gifting<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDc8whWci87502DDUrqyYCtPFn7_YLlkwt78SWKJQj4fT1XTHAvGmFiKapRREa54_HDnwNdo6HVLxEuQ3bGA_7Pd12p43QwmmY8qKgnFu3nVyvmaTCuKUi_oPe3dQ-yLKNK2lV4sPu1I38/s1600/no+canned+cranberry+sauce.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDc8whWci87502DDUrqyYCtPFn7_YLlkwt78SWKJQj4fT1XTHAvGmFiKapRREa54_HDnwNdo6HVLxEuQ3bGA_7Pd12p43QwmmY8qKgnFu3nVyvmaTCuKUi_oPe3dQ-yLKNK2lV4sPu1I38/s200/no+canned+cranberry+sauce.jpg" width="200" /></a>It’s
amazing to me that some people actually prefer canned cranberry sauce to homemade.<span style="mso-spacerun: yes;"> </span>I suspect much of the claimed preference for
it is irony from the same folks who order PBR in a craft brewery,
but it’s not all that: my own sister-in-law truly wants a log of the canned stuff on the Thanksgiving table.<span style="mso-spacerun: yes;"> </span>Once a dish gets on that table,
it becomes part of the family tradition. Whether or not anyone likes it or even actually eats it, it’s just got to be on that table until the end of time. Woe be unto the host who decides to stop making great-grandma's black-cherry-jello-with-canned-black-cherries-in-it just because great-grandma was the only one who ate it and she's been dead fifteen years and now it just sits there looking sad and gets thrown into the compost heap every Sunday-after-Thanksgiving.<span style="mso-spacerun: yes;"> But I'm not bitter. </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjidDVeV2Im663LKoa5wZTnDQl1XNIC_LvmYlFlUxwO3ktqGsQKlI04uVr-Pobz5Abpcs6nMYg_2UQd9_2C0K76h_-3Ps6-8LX8qYrj2lIsqIHTjOYLN9Nly5uw10W96MdcBGDAyFcN487F/s1600/IMG_0652.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjidDVeV2Im663LKoa5wZTnDQl1XNIC_LvmYlFlUxwO3ktqGsQKlI04uVr-Pobz5Abpcs6nMYg_2UQd9_2C0K76h_-3Ps6-8LX8qYrj2lIsqIHTjOYLN9Nly5uw10W96MdcBGDAyFcN487F/s200/IMG_0652.jpg" width="150" /></a><span style="mso-spacerun: yes;"> </span><br />
<span style="mso-spacerun: yes;">You can't change tradition, but you can add new ones: </span>our Thanksgiving table contains BOTH
my own homemade sauce and the canned stuff my mother-in-law probably
switched to sometime in the 1950s.<span style="mso-spacerun: yes;"> </span><br />
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</style>Why she or anyone ever switched is inexplicable to me, because
there can be no comparison between grainy red Jello in the shape of a can and
real cranberries cooked from fresh.<span style="mso-spacerun: yes;"> </span>And
there’s no excuse, either: of all the traditional dishes on the table,
cranberry sauce is hands-down the easiest and quickest.<span style="mso-spacerun: yes;"> </span>Prep time is about three minutes, and the
sauce can be made days ahead so all you have to do on Turkey Day is put it into
a serving bowl.<span style="mso-spacerun: yes;"> </span>But switch they did, and
in large numbers.<span style="mso-spacerun: yes;"> </span>Ocean Spray sells 72
million cans of the stuff every autumn, a can for 2 out of 3 households.<br />
<br />
So let’s see what we can do about switching them back: let’s
gift them homemade cranberry sauce.<span style="mso-spacerun: yes;"> </span>If
you give it to them as a beautifully-presented handmade gift, they’ll probably at
least try it, right?<br />
<br />
So: easiness?<span style="mso-spacerun: yes;"> </span>How easy is this:<span style="mso-spacerun: yes;"> </span>You put cranberries in a pot with sugar and
some spices, bring it to a boil, lower to a simmer, and let it cook ten
minutes, stirring occasionally.<span style="mso-spacerun: yes;"> </span>Yes,
that’s the entire process.<span style="mso-spacerun: yes;"> </span><br />
<br />
Cranberry Sauce<br />
makes ~10 pints<br />
6 pounds cranberries (if you can't find bulk berries, 8 12-oz bags equals 6 pounds.)<br />
4 cups orange juice<br />
8 cups sugar<br />
1/2 t cinnamon<br />
1/2 t allspice<br />
1/2 t cardamom<br />
1/2 t nutmeg<br />
<br />
Place all ingredients into a large pot, bring to a boil, lower to simmer
and cook, stirring occasionally, until the cranberries pop -- about ten
minutes. <br />
<br />
What we’re going to do takes it one step further: we’re going
to, er, can the sauce.<span style="mso-spacerun: yes;"> </span>Go ahead, laugh, but
OUR sauce isn’t going to slither out of the canning jar in a gelatinous
sliceable mass.<span style="mso-spacerun: yes;"> </span>And it isn’t going to contain
high fructose corn syrup, either.<br />
<br />
Canning instructions:<br />
<ol><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnucYiJnaNqnN76FBAL_wSBovPLPj5sPReIeuPi7D-p_qSbI3VFGiUb6weqzCQ0A7UoZaIG7yhydZjOFyUzZhQVe2fS6eHds9zwpja-1HTFXJDbJFNOSw6AP8zDWnXLbhX8UY_68UpA0C0/s1600/IMG_0653.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>
<li>Fill your canning kettle with 7" of water, place canning rack into the kettle, and bring to a boil on your highest-heat burner turned on high. Leave it on the boil.</li>
<li>Sanitize 10 pint jars (I usually just run them through the dishwasher.)</li>
<li>Keep the jars hot by pouring a little water into each, setting them into a 13x9 pan with an inch of water in it, and sticking the whole thing into a warm (170 - 200 degree) oven. </li>
<li>Working with one jar at a time, pour water out of jar, then ladle the hot cranberry sauce into the jar, pushing cranberries down gently into the liquid so they aren't sticking up and adding extra liquid if necessary to cover them. Leave 1/2" of space between the top of the liquid and the rim of the jar. A canning funnel (a funnel with a wide bottom) is very helpful to prevent spillage.</li>
<li>Wipe the rim with a damp cloth, place a lid on it, and screw on the ring just until you feel resistance. You don't want the rings on tight -- they're only there to keep the lids in place while the batch processes, and tightening them can prevent a seal from forming.</li>
<li> As you fill the jars, set them into the kettle on the rack. You'll need a pair of tongs for this; canning tongs are extremely helpful in grasping the jars securely.</li>
<li> Repeat until you've filled the kettle. Cover, and when the pot returns to a boil, start timing. After five minutes at the boil, remove the jars and allow to cool on a cookie rack. You should hear the lids pop as the seals form, and when you look at the lids they'll appear very slightly pushed-in. Any jar that doesn't form a seal should be refrigerated and used within a few weeks. </li>
<li>Allow to cool 24 hours before removing the rings, wiping the jars and lids clean with a damp cloth, and labeling. </li>
</ol>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8145304480917779208.post-65767715024048523332012-09-17T14:30:00.000-04:002015-03-25T12:31:47.917-04:00Best. Chicken. Salad. Ever. This is my new favorite chicken salad recipe. The vinegary pickled vegetables provide a counterpoint to the typical mayo-heavy chicken salad. <br />
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Best Chicken Salad Ever</div>
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(adapted from a recipe by Mary Klonowski for Bon Appetit)</div>
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<span style="font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 1/2 cups diced cooked chicken (approximately 2-3 breasts) (See <a href="http://cincinnatilocavore.blogspot.com/2012/09/perfect-poached-chicken-every-time.html" target="_blank">Perfect Poached Chicken Every Time</a>)</span></div>
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<span style="font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 cup drained giardiniera (I
used <a href="http://cincinnatilocavore.blogspot.com/2012/09/giardiniera.html" target="_blank">this recipe</a>, but a jarred version works fine if you want
chicken salad in less than two days!) chopped fine (about 1/4" dice). If you're concerned about salt intake, you may want to rinse the giardiniera briefly before continuing.</span></div>
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<span style="font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">¼ cup mayonnaise </span></div>
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<span style="font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">¼ c Greek yogurt (I used 0%fat, which worked fine)</span></div>
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<span style="font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/4 cup (lightly packed) chopped fresh basil</span></div>
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<span style="font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Mix all ingredients together well.<span style="mso-spacerun: yes;"> You'll notice this recipe doesn't call for any salt -- g</span>iardiniera is salty, so definitely taste before adding additional seasoning.<span style="mso-spacerun: yes;"> </span></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8145304480917779208.post-52186250289269220532012-09-16T13:00:00.000-04:002012-09-16T13:00:25.803-04:00Long-Simmered Roma Beans with Ham HockAt Montgomery Farmers' Market this past weekend I bought a quart each of yellow and green Roma beans (also known as Italian green beans, Romano, or flat beans) from White Oak Valley Farm and a ham hock from TS Farms. This is one of my favorite after-market dishes. I've made it nearly every week since the Romas started coming in. It's simple and while the cooking time is long, the prep is quick. <br />
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Long-Simmered Roma Beans with Ham Hock<br />
<br />
2 quarts Roma beans (I love it when I can use yellow and green -- they look pretty together.)<br />
1 t olive oil<br />
1 c finely chopped onion<br />
1 clove garlic, minced<br />
1 ham hock<br />
1/4 t cayenne (optional) <br />
1/4 t salt plus more to taste <br />
Ground black pepper to taste<br />
<br />
Snap the stem end of the bean off. The other end you can leave -- it's the end with the little curl on it like this (I forgot to photograph a raw bean, so this one had already been cooked):<br />
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Then snap each bean into pieces about 2" long.<br />
<br />
In an 8-quart pot, heat oil and saute onions and garlic until the onion is translucent. Add the beans, the ham hock, 1/4 t cayenne, and 1/4 t salt. (Don't oversalt at this point -- the pork hock contains some salt, too,
which will be released into the broth as the beans cook.) I usually start the onions and garlic, then once they're cooked I turn off the heat and just snap the beans right into the pot.<br />
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Fill with water to barely cover the beans (if the ham hock is sticking out, no worries -- just turn it over a couple of times during the cooking process), bring to a boil, lower to a gentle simmer (you want to see the smallest amount of bubbling you can manage while still seeing <i>some</i> bubbling), and let simmer for 3 hours -- yes, THREE HOURS -- adding additional water as needed to keep the beans barely covered.<br />
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Amazingly Roma beans won't turn mush with this length of cooking. They just become very tender. <br />
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Once the meat has pulled away from the bone, remove the hock from the water, pull the meat from the bones, and shred the meat, removing any fat or gristle.<br />
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Return the shredded meat to the pot to continue cooking. Taste and add fresh ground black pepper plus additional salt if needed. Serve beans in their 'pot liquor' -- the broth. I like to serve it with a salad and good bread to mop up the broth for a rustic light (and very cheap) dinner.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8145304480917779208.post-77270911831773578642012-09-14T14:30:00.000-04:002012-09-20T11:18:01.371-04:00Green Bean Delivery: a Review<i>Recently I was contacted by Green Bean Delivery, a local service offering delivery of fresh produce and prepared foods to your doorstep, asking if I would review their service. Full disclosure: Green Bean provided a one-time free delivery of one of their bins of produce and prepared foods. </i><br />
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<a href="http://www.greenbeandelivery.com/" target="_blank">Green Bean Delivery</a> operates in Cincinnati and multiple surrounding cities with a mission of making healthy and sustainably grown local food affordable, accessible, and convenient. The concept is simple: for each delivery, a customer goes online to make any changes to that week's default order, adding extra items as they choose. The orders are packed into insulated bins and delivered the customer's doorstep, allowing busy people and those with limited access to fresh produce and high-quality prepared foods to access these items. The company was a 2007 startup in Indianapolis and has spread to Cincinnati, Louisville, and Columbus. </div>
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Green Bean set up a default single-time produce order for me and asked me to log in to customize it. Then they selected several of their prepared-foods vendors' products and added them on. </div>
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There was initially some confusion over when the bin would
be delivered.<span style="mso-spacerun: yes;"> </span>The interface asked me to
choose a week, and on July 7<sup>th</sup> I chose the week of July 16<sup>th</sup>
to give me time to go in and customize the produce bin ahead of time.<span style="mso-spacerun: yes;"> </span>But on July 9<sup>th</sup>, I got an email
saying my bin would be delivered July 11<sup>th</sup>.<span style="mso-spacerun: yes;"> </span>I emailed back to point out that on the form
I’d indicated I wanted the bin the following week, and that I hadn’t had time
to customize my bin yet.<span style="mso-spacerun: yes;"> </span>They fixed it
and all was well.<span style="mso-spacerun: yes;"> I suspect the confusion was caused by the fact I was not a new regular customer (who I'm sure generally want their bins to start right away) but was receiving a single special order, so it may not hold true for new customers in general, but I found the process a little confusing. </span></div>
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<span style="mso-spacerun: yes;">The default order for July contained limited local (which their website defines as from Indiana, Kentucky, or Ohio) produce -- cabbage, bell peppers, summer squash, and cucumbers. As locally-produced food is my primary interest and I placed my order when local produce season was in full swing, I would have loved to see a default order that focused on local, seasonal items rather than on produce that was being sourced from further away. </span><br />
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<span style="mso-spacerun: yes;">By customizing the bin, I switched out the non-local items the default bin contained to instead choose local sweet corn, new potatoes, bibb lettuce, and kale, but it would have been nice if these were in the default bin. I would also have liked to see more locally sourced produce among their offerings -- the farmers' markets had a lot more than just cabbage, peppers, squash, cucumbers, corn, potatoes, bibb lettuce, and kale in mid-July. </span></div>
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<span style="mso-spacerun: yes;">Having their online interface default to locally-grown items would also help educate people on what's in season locally. They note in their online descriptions which items are local, but to me it felt as if there was an education component lacking. If the default setting were the locally-produced items, it would encourage people to at least <i>think</i> about using those items while still allowing the haters out there to choose bell peppers instead of kale. I suspect a lot of people think of Green Bean Delivery as similar to a CSA -- I know I did -- and it's really not focused as much on sourcing local produce as I'd assumed. </span></div>
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<span style="color: black; font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">The prepared-foods items they selected for me were intriguing. Some vendors -- <a href="http://fabulousferments.com/" target="_blank">Fab Ferments</a>, for example -- I'm familiar with, but I'd never tried their Cosmic Curry Sauerkraut. (Delicious, as is most everything I've tried from this terrific artisan fermented foods maker.) Others were new to me but also very good -- the Frog Ranch Hot and Spicy Pickles were fantastic, crisp and garlicky, and the Five Star Foodies Artichoke Burgers was something I'd seen around but never tried because while I like artichokes and I like veggie burgers, "artichoke burgers" just never sounded appealing. But they turned out to be much better than I expected -- I'd definitely try them again. Green Bean also included Sweet William's Bakery breads, Dean Farm chicken breasts, Seven Hills coffee, Carfagna's vodka pasta sauce (the only thing I haven't gotten around to trying yet, as it's been too hot for pasta), Grateful Grahams Cinnamon Raisin Graham Cracker Bites (get thee behind me, Satan! These are like crack!), Carriage House Farm honey, Hartzler Family Dairy milk and butter, and Blue Jacket Dairy chevre. All were uniformly excellent products and delivered in excellent condition with perishables well-chilled. Likewise the produce I received was well-packed and fresh and arrived in excellent condition. <br style="mso-special-character: line-break;" />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8145304480917779208.post-9244419376455999282012-09-14T14:29:00.000-04:002012-09-14T14:39:56.647-04:00Giardiniera<div class="MsoNormal">
<span style="font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Giardiniera</span><br />
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<span style="font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 c green bell peppers in 1/2" dice</span><br />
<span style="font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 c red bell peppers in 1/2" dice </span><br />
<span style="font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 c fresh jalapenos or other hot pepper (I like to use one of every hot pepper I can find that day) sliced thin</span><br />
<span style="font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/2 c celery in 1/2" slices </span><br />
<span style="font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/2 c carrot in 1/4" slices </span><br />
<span style="font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/2 c onion, chopped </span><br />
<span style="font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 c fresh cauliflower florets in 3/4" pieces</span><br />
<span style="font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/2 c salt</span><br />
<span style="font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">water to cover </span><br />
<span style="font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 cloves garlic, finely chopped </span><br />
<span style="font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 T dried oregano</span><br />
<span style="font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 t red pepper flakes (more or less to taste)</span><br />
<span style="font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/2 t fresh ground black pepper</span><br />
<span style="font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/2 c green olives, sliced in half</span><br />
<span style="font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 c white vinegar</span><br />
<span style="font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 c olive oil</span></div>
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Place
into a bowl the green and red peppers, jalapenos, celery, carrots,
onion, and cauliflower. Stir in salt and fill with enough cold water to
cover. Cover and refrigerate overnight, stirring occasionally.<br />
<br />
The next day,
drain the salty water and rinse the vegetables. Do not skip rinsing --
this will be extremely salty otherwise. In a bowl, mix remaining
ingredients and pour over vegetable mixture. Cover and refrigerate at
least two days, stirring occasionally. Keeps two weeks or more in the
fridge. <br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8145304480917779208.post-4767815105572194812012-09-14T14:28:00.000-04:002012-09-25T09:27:18.667-04:00Perfect Poached Chicken Every TimeHands-on prep time: 2 minutes <br />
Total time: a little over an hour<br />
<br />
I used to overcook boneless skinless chicken breasts all the time. I was so concerned about undercooking them that time after time I'd end up drying them out. Even using a thermometer didn't seem to help. I was so consistent at it that if I was planning on making a recipe using cooked chicken, I'd either roast up a whole bird the day before or if I was short on time, resort to buying a roasted bird. <br />
<br />
Then I discovered this nifty trick. It's not ready-to-use in minutes like a traditional poach or saute, but the hands-on time is about 2 minutes and I can now produce perfectly cooked chicken every time. It's completely foolproof. If you can boil water, you can make perfect chicken. <br />
<br />
Choose a heavy pot with a tight-fitting lid that is large enough to allow 3 or 4 boneless skinless chicken breasts to lay flat on the bottom without overlapping and deep enough to contain enough liquid to cover the chicken breasts by 2". I use a deep 4 qt saucepan:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqts2Cj2FlBMN5X46dBhOP6-15U7KPr8q9JKgg33jqkA3ATGTlhzcKDWjtA8EvJhnrFwWcFuUVg20pMGvfo3RjQx4dfrNo3j3NUYF3RyGdvlXT9YR6FPT0uHGvQOl8wF3Ec0GFZTsn_BLH/s1600/21254.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqts2Cj2FlBMN5X46dBhOP6-15U7KPr8q9JKgg33jqkA3ATGTlhzcKDWjtA8EvJhnrFwWcFuUVg20pMGvfo3RjQx4dfrNo3j3NUYF3RyGdvlXT9YR6FPT0uHGvQOl8wF3Ec0GFZTsn_BLH/s320/21254.jpg" width="320" /></a></div>
Fill with chicken stock to about 3" -- it'll take about two quarts of stock.<br />
<br />
Trim your chicken well of any fat -- poaching with this method won't render the fat off like sauteeing in a very hot pan would.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl3aXM3sBeH0NwRZs-Z8JCig55LN1ZFmANrorYAvkQtMHE6TTSqJuDR0mXynRyGJqtUAFrzskoMteT0HvRGXkHP4raBw6yaqutYTiPUEtL0xn4Erj07eKaFJEJqkc-uhHYQKJNKfJF7qHl/s1600/trimmed+chix.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl3aXM3sBeH0NwRZs-Z8JCig55LN1ZFmANrorYAvkQtMHE6TTSqJuDR0mXynRyGJqtUAFrzskoMteT0HvRGXkHP4raBw6yaqutYTiPUEtL0xn4Erj07eKaFJEJqkc-uhHYQKJNKfJF7qHl/s400/trimmed+chix.JPG" width="400" /></a></div>
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<br />
Bring stock to a full rolling boil and with a pair of tongs slide the chicken breasts into the boiling stock, moving them around slightly as you set them on the bottom of the pan to prevent them from sticking. Don't put in any more breasts than will fit on the bottom of the pan. You don't want any overlap, and they shouldn't be crowded. Return to the boil, cover with a tight-fitting lid and remove from heat. Allow to sit until the pot has cooled just to the point you can place both palms flat on the sides of the pot for a second (the liquid inside will still be a food safe 140+ degrees). This will take about an hour or so. Et Voila! Your chicken breasts are perfectly poached and ready to be diced for chicken salad or casseroles, sliced for sandwiches or salads, whatever. Remove breasts from stock. Look how perfectly cooked they are -- if you click on the photo to get to the larger version, you'll be able to see the meat is still juicy:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg80JtHITIbDTcCdQXfuH769eUSqmmPTVFSI9tW3-eCP9sjkzy1OxJHSjJF2OWpTCA9bJOsvjbYvVSZ2FnQ8zq5OyiJiO_TI5Ow9XQG8WTG9a52Np3JPbTjQkKSAvgVH2lnXmFURFhzLPe/s1600/poached+chix.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg80JtHITIbDTcCdQXfuH769eUSqmmPTVFSI9tW3-eCP9sjkzy1OxJHSjJF2OWpTCA9bJOsvjbYvVSZ2FnQ8zq5OyiJiO_TI5Ow9XQG8WTG9a52Np3JPbTjQkKSAvgVH2lnXmFURFhzLPe/s400/poached+chix.JPG" width="400" /></a></div>
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<br />
Use or wrap and refrigerate immediately. <br />
<br />
Bring the stock back to a boil, then strain (I use a cheesecloth) and freeze for the next time you use this method. You can reuse the stock nearly indefinitely, adding more as needed to replace what's been lost to evaporation during boiling -- it just keeps getting chickenier -- but be aware of salt levels becoming concentrated. I taste mine every so often, and once it's gotten to the point I don't want my cooking liquid any saltier, I add only unsalted stock or water to replace evaporation losses. <br />
<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8145304480917779208.post-51486634512849275962012-04-18T20:37:00.002-04:002012-04-18T20:44:24.271-04:002012 Eat Local CORV Guide now availableThe CORV 2012 Eat Local Food Directory was released today, April 18th, 2012 in the City Beat - the Green Issue. Pick up yours at your favorite City Beat vendor. I got mine at <a href="http://www.parkandvine.com">Park + Vine</a>. This year's guide is the 5th annual. Congratulations and thank you to the <a href="http://www.eatlocalcorv.org">CORV Local Food Initiative</a>. The directory represents vision and hard work and is an incredible resource for eaters and growers in this region.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8145304480917779208.post-24895868540023162902012-01-11T13:53:00.000-05:002012-01-11T13:53:02.137-05:002012 OEFFA Conference<a href="http://www.oeffa.org/conference2012.php">2012 Conference Information</a><br />
Feb 18 and 19th Granville. OHLucyhttp://www.blogger.com/profile/01498125264561895244noreply@blogger.com0tag:blogger.com,1999:blog-8145304480917779208.post-36542254514321910052011-11-09T15:27:00.000-05:002011-11-09T15:27:45.329-05:00Free Ag Conference Sponsership for Ohio Women<h3 style="font-size: 18px;">Women Farm Sponsoring a Registration to 5 Upcoming Farmer Conferences!</h3>Ohio women producing food for local markets, or aspiring to do so, who have not yet had an opportunity to attend a conference listed below are invited to apply for our sponsorship of their fee registration!<br />
An applicant must be a woman who resides in Ohio, is at least 18 years of age at the time of application, is willing to meet up at the conference (briefly or as much as you wish) with the owners of Women Farm, and is willing to be interviewed after the conference by Women Farm for publication on our web site.<br />
Women Farm service partners, women farmers whose essays and interviews have already been invited or published by Women Farm are ineligible to apply.<br />
<strong>Conference sponsorship opportunities, the application process and deadlines, and award announcement dates are listed below.</strong><br />
<strong>ACRES USA</strong><br />
December 8-10, 2011, Columbus OH<br />
<a href="http://www.acresusa.com/events/11conf/about.htm"><em>http://www.acresusa.com/events/11conf/about.htm</em></a><br />
Apply on or before 5 pm Monday, November 21, 2011<br />
Women farmers with 5+ years experience growing food for local markets are especially urged to apply.<br />
Registration award announced by 5 pm Wednesday, November 23rd<br />
<strong>Ohio Produce Growers and Marketers Association</strong> (OPGMA)<br />
January 16-18, 2012, Sandusky OH<br />
<a href="http://www.opgma.org/?q=congress" target="_blank"><em>http://www.opgma.org/?q=congress</em></a><br />
Apply on or before 5 pm Wednesday, December 14, 2011<br />
Women farmers with 3+ years experience growing food for local markets are especially urged to apply.<br />
Registration award announced by 5 pm Friday, December 16th<br />
<strong>Ohio Ecological Food and Farm Association</strong> (OEFFA)<br />
February 18-20, 2012, Granville, OH<br />
<a href="http://www.oeffa.org/events.php?cn=1" target="_blank"><em>http://www.oeffa.org/events.php</em></a><br />
Apply on or before 5 pm Wednesday, January 11, 2012<br />
Women aspiring to farm and up to 3 years experience growing food for local markets are especially urged to apply.<br />
Registration award announced by 5 pm Friday, January 13th<br />
<strong>Ohio State University</strong> (OSU) <strong>Small Farm Conference</strong><br />
March 9-10, 2012, Wilmington, OH<br />
<a href="http://clinton.osu.edu/events/2012-small-farm-conference-and-trade-show" target="_blank"><em>http://clinton.osu.edu/events/2012-small-farm-conference-and-trade-show</em></a><br />
Apply on or before 5 pm Wednesday, February 8, 2012<br />
Women aspiring to farm and up to 2 years experience growing food for local markets are especially urged to apply.<br />
Registration award announced by 5 pm Friday, February 10th<br />
<strong>Ohio State University </strong>(OSU)<strong> Small Farm Conference</strong><br />
March 31, 2012, Massillon, OH<br />
<em><a href="http://clinton.osu.edu/events/2012-small-farm-conference-and-trade-show" target="_blank">http://clinton.osu.edu/events/2012-small-farm-conference-and-trade-show</a><a href="http://clinton.osu.edu/events/2012-small-farm-conference-and-trade-show">http://clinton.osu.edu/events/2012-small-farm-conference-and-trade-show</a></em><br />
Apply on or before 5 pm, Monday, February 27, 2012<br />
Women aspiring to farm and up to 2 years experience growing food for local markets are especially urged to apply.<br />
Registration award announced by 5 pm Wednesday, February 29th<br />
<strong>Apply Now!</strong><br />
<ol style="color: #0f571d; font-weight: normal;"><li><strong><a href="http://www.womenfarm.com/surveys.php">Go to our survey page.</a></strong> Complete Join Us and/or Log In and take the short survey Represent Ohio Women Farmers. (Skip this step if you have already completed this survey.)</li>
<li><strong>E-mail</strong> <a href="mailto:management@womenfarm.com"><em>management@womenfarm.com</em></a> or send by regular mail to Women Farm, P.O. 954, Worthington, OH 43085-0954 the following information. <ul style="padding-top: 1.4em;"><li>Full Name</li>
<li>Confirm that you are an Ohio resident, 18 years or older</li>
<li>Confirm that you are able to arrange for travel, and if required, for food and lodging, if you are awarded a fee sponsorship</li>
<li>State the conference or conferences for which you would like to be considered, including specific dates you are able to attend, and confirm that you have never attended the conference(s).</li>
<li>Confirm that if you are awarded a fee sponsorship by Women Farm you are willing to meet Women Farm owners at the conference and to be interviewed by Women Farm for publication on its web site</li>
<li>State the number of years, if any, that you have grown food for local markets</li>
<li>Regarding each conference for which you wish to be considered, write a short paragraph about why you want to attend this conference at this time.</li>
</ul></li>
</ol>Lucyhttp://www.blogger.com/profile/01498125264561895244noreply@blogger.com1