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Archive for the ‘Local Flavors’ Category
Thursday, August 26th, 2010
I did not mean to take the last couple days off from blogging, but it has been some week and tomorrow I fly to Seattle for a blogging conference (or okay to eat and hang out with a few super cool people) and then to Los Angeles. So excited to tell you about a couple of things I will be doing in Los Angeles (involve cameras and water, maybe concrete), but those will have to wait till I am back. See, I promised myself to stay away from the computer as much as possible next week and want a few gems to relive by writing upon my return. Pretty sure that will be my first almost whole week off from blogging. Almost, because I will be blogging about Seattle’s food trucks and the conference seminars Sunday. At least that is what I am supposed to do, but who knows what will happen with so many good excuses surrounding me.
Without further ado, to the topic of this post. I consider myself a researcher and seeing as how I will be touring Theo Chocolate in Seattle took it upon myself to sample some of their chocolate in advance. I mean we would not want me showing up without being knowledgeable about the product right!? We are talking about chocolate! Taking these chocolate things seriously as I do I recruited a taste tester in my friend Eli, a proud new papa who not that long ago established a fermentation center in Portland. We sat down in the Ferm (what we locals call the fermentation center) at a table made from leftover wood. Eli supplied apple juice from freshly picked apples, some of which will go into making apple cider (to be sold at the Ferm). There were large glass jugs of it in the fridge. I took a photo, but it did not do the sight justice. That apple juice might be just about the best apple juice I’ve ever had. Not normally a big apple juice person, it really has to be fresh for me to like it. This was delicious.
Eli pronounced both the 74% Organic Dark Chocolate and 70 % Dark Chocolate tasty. My preference is for the former with its “big” chocolate flavor. I look forward to sampling the Orange, Mint, and Spicy Chile in Seattle. Expect a full chocolate report in a few days.
Posted in Comfort Food, Drink, Friends, Local Flavors, Portland Maine | No Comments »
Wednesday, August 18th, 2010
This morning the waves were small, but good and I almost stood up again. Lot of laughing and falling one way or the other. After not having been in the water for a week I realized how much I missed it. A couple weeks ago as the sun was rising over the hills of Camden, Maine my friend Jessica swam six miles across a lake with a few friends. “Swimming: it’s almost like sleeping,” she suggested on the ride over. I felt a little like that this morning until the first of a set of bigger waves drenched me and I was wide awake. It was on from there!
Walking back to the car board under arm (I’ll admit to liking how that sounds) my stomach began making those gurgling noises that mean lady the next meal better not be far off or we are going to get feisty. Let me tell those of you who do not spend time in wetsuits, they are peeled off one limb at a time. By the time that was done and my board tied to the top of the car (I’m getting quicker with it all) I was hungry and dreaming of a pb & j. All the nutrients and energy I needed in two pieces of sprouted grain bread, almond butter and jam.
I just finished a jar of my Blueberry Lime Jam so I opened Anarchy in a Jar’s Strawberry Balsamic Jam. I’d picked it up during my last visit to NYC and been meaning to try it. YUM! Anarchy makes delicious jam and rocks a sustainable attitude sourcing fresh fruit from Rooftop Farms, a CSA or farmers’ market and delivering to local shops via bicycle in Brooklyn. You will be sweet on it from the first mouthful.
Photo Cool Hunting.
Posted in Comfort Food, Local Flavors, Midcoast Maine, Surfing | No Comments »
Friday, July 30th, 2010
John Chapman, better known as Johnny Appleseed, was an American legend who traveled the countryside on foot planting apple orchards during the first part of the 19th century. I think this folk hero would be pleased with the popularity of the apple today. Specifically as consumed in a glass as apple juice, artisanal cider or brandy.
Sweetgrass Farm Winery & Distillery in Union Maine makes an excellent apple brandy enjoyed solo or in apple pie (I personally believe most pies are better with brandy, whiskey or wine). According to the website each bottle contains the essence of 40 local apples. Divine.
Martinelli makes a good commercial apple juice, but if you can get it fresh or make your own by all means go that route. I pick up a jug of apple juice and/or cider when I pick apples or stop by one of the farmers’ markets near where I live. As the weather cools, the only thing I love more to drink in the morning than chai tea is mulled cider. I like mine even more with apple doughnuts (always purchased from a farm stand).
This weekend I am signing up for my share in the second annual Out on a Limb: Apple CSA via Rabelais Books. Each shareholder will receive 20 or more varieties of rare, interesting and highly flavored apples over the course of the season with a wide range of uses, appearances, histories and tastes. Each delivery will be a mix of dessert apples (apples meant to be eaten fresh) and culinary apples. Some of the varieties will be organically grown, others conventionally.
Each delivery of at least 1/4 bushel (approximately 10 lbs.) will be accompanied by a newsletter with descriptions, history, tidbits and lore about each variety, as well as recipes and ideas for how to best use them.
The CSA will cost $120 for the season. By my thinking that is a deal that would make Johnny Appleseed smile.
**If you sign up for the CSA at Rabelais and are at all interested in making/enjoying cider or hard cider, pick up a copy of Cider: Making, Using & Enjoying Sweet & Hard Cider by Annie Proux & Lew Nichols.
Photo Gourmet.
Posted in Books, Drink, Friends, Local Flavors, Midcoast Maine, Portland Maine | No Comments »
Wednesday, July 28th, 2010
When I hear about a former warehouse with a rubble-strewn back lot and a mess of Japanese Knotweed being turned into a container garden with bee hives, a greenhouse, vertical garden and compost I think two things - doesn’t everyone dream of this and someone is doing it! Maine based entrepreneurs Eli Cayer and David Homa call it Urban Farm Fermentory.
Did I mention this sprung up in a mere three months?
Cayer and Homa’s unique vision could help (further) reinvigorate Portland’s Bayside neighborhood where UFF is based, while helping more people make smart, sustainable choices. As advocates for eating locally grown food they are turning waste into things that are sustainable, nutritious, and educational. By positive problem-solving and sharing resources with local producers, including one that produces kombucha, Urban Farm Fermentory will help preserve a way of life our Founding Fathers practiced and which some days seems to have almost been lost to food industrialization.
For starters they are offering classes Tuesdays 6:00 - 9:00 p.m. at 200 Anderson Street in Portland Maine. $15 suggested donation. Phone 207.633.7406 for information and the class schedule.
Read all about UFF in this article.
Photo Avery Yale Kamila, Portland Press Herald.
Posted in Do Good, Gardens, Local Flavors, Portland Maine | No Comments »
Monday, July 19th, 2010
It is official there is nothing like homemade jam. Each one I taste is so delicious. My recent batch of Blueberry Lime Jam came off great - the lids popped as they are supposed to (a little sound like the beginning of making popcorn) and this morning I had my first taste. It was so good it left me thinking what do I choose to make next and when!
Jam-making is something that can be done year-round (fresh ingredients just might not be an option), as a social event, and managed in even the tiniest kitchen. Oh, and you get to pick out which cute glass jar to use and can then put one of these adorable tags on it and gift it. However, it must be done carefully and with safety in mind. If you are new to this (as I am) and want to be sure you are following the safest methods I advise checking in with a master preserver and preferably taking a class or doing this with someone who has experience. For answers The National Center for Home Food Preservation might be a terrific resource.
Canning blogs I have discovered include Food in Jars, Canning Across America, Put Up or Shut Up, and Tigress in a Jam. As I get more into canning it will be fun to follow their posts.
The site Pick Your Own provides a brief history of the home canning jar and information on where you can find a pick-your-own farm near you.
I would like to find a copy of Mes Confitures: The Jams and Jellies of Christine Ferber, a fourth-generation French pastry chef. Please let me know if you have any experience with her recipes and/or would recommend the book.
Blueberry Lime Jam from the Ball Complete Book of Home Preserving
4 1/2 cups crushed blueberries (mine were freshly picked locally and came from my CSA)
zest and juice of one large lime (Check with a master preserver to see about using bottled lime juice in addition. I did not because I did not have any on hand and will encourage the people I am gifting my jars to refrigerate and consume within two weeks.)
1 pkg/1.75 oz regular powdered fruit pectin (Note, this is not Pomona Pectin. Should be available at your local supermarket not Whole Foods.)
5 cups granulated sugar
1. Place 8 clean 8-ounce (250 mL) mason jars on a rack in a boiling-water canner. (You can also use a large, deep saucepan or stockpot that is at least 3 inches/7.5 cm deeper than the height of the jars.) Fill the jars and canner with cool water that reaches the top of the jars. Cover and bring water to a simmer over medium heat. Do not boil.
2. Prepare 8 two-piece closures. Set screw bands aside. Place lids in a small saucepan and cover with water. Heat just to a simmer over medium heat, but do not boil. Keep lids warm until ready to use. Do not heat screw bands.
3. Measure sugar into a bowl and set aside.
4. In a colander wash blueberries in cool running water. Drain thoroughly.
5. Using a potato masher, crush berries and transfer to a 1-cup (250 mL) liquid measure. As you accumulate each cup, transfer crushed berries to a large, deep stainless steel saucepan.
6. Add lime zest and juice to crushed blueberries. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar and return to boil that cannot be stirred down. Boil hard, stirring constantly for one minute. Remove jam from heat and skim off any foam.
7. Ladle hot jam into hot jars leaving 1/4″ (0.5 cm) headspace. Remove bubbles by sliding a nonmetalic utensil down between the jam and the inside of the jar two or three times. With a clean damp cloth or paper towel, wipe jar rim and sides to remove any food residue. Using a magnetic or nonmetallic utensil, lift hot lid from water and center it on jar. Screw on band fingertip-tight.Do not over-tighten. Return filled jars to canner rack.
8. Ensure jars are completely covered by at least one inch (2.5 cm) of hot water. Cover canner and bring water to a full rolling boil over high heat. Process (continue boiling rapidly) for 10 minutes, starting timer only when water reaches a full rolling boil. At the end of the processing time, turn heat off and remove canner lid. Wait five minutes, then remove jars, without tilting. Place jars upright on a towel in a draft-free place and let cool, undisturbed for 24 hours. *Supposedly if you move the jars after only a few hours you should refrigerate and plan to consume within two weeks.
9. After 24 hours, check lids for seal. Remove screw bands and press down on the center of each lid with your finger. Sealed lids should be concave (they’ll curve downward) and will show no movement when pressed. Jars that have not been sealed properly must be refrigerated immediately and consumed within two weeks.
10. Label jars and store in a cool, dry, dark place.
Yield: six 8-ounce (250 mL) jars
Posted in Local Flavors, Recipes | 1 Comment »
Wednesday, July 14th, 2010
Different people have varied opinions of what good food is. To me it is basic dishes with fresh and local ingredients. Thanks to a growing movement of people who want to minimize the distance their produce travels from field to table, fresh ingredients are often available via farmers’ markets, CSAs, and farm stands. Websites such as Local Harvest make it easy to locate them and so much more. That said, on this summer day I discovered not one! but two!! tomatoes growing in my backyard and began picking up goodies from my CSA. Okay, I may also have dropped by a local bookstore to pick up a paperback copy of this book so I can make some jam this weekend (between all that pleasure reading I hope to do). Life and food are good today.
Check out my little tomatoes!! The cucumber plants are completely out of control. In a few weeks I may well need to begin giving cucumbers away. Photos of those plants forthcoming, going to have to get out the macro lens for those babies.
Posted in Books, Gardens, Local Flavors, Portland Maine | No Comments »
Monday, July 12th, 2010
Nothing says summer in Maine like windjammers anchored in harbors, tourists in lobster bibs, cocktails on the deck, kayaks tied to the tops of cars, a warm piece of homemade blueberry pie, and gathering seashells. To me summer means a season of farmers’ markets with just-picked produce, artisanal goat cheese, fresh baked bread, decadent chocolate truffles, and best of all a lot of (usually really good) homemade jam. There is something very simple and pure about being handed goods by the person who grew, picked, or made them.
I did not grow up watching my uncle farm or have a grandmother who canned, but because of my father’s family’s routes in rural Arkansas I heard stories from an early age about farmers showing up at the back door with fresh produce, homemade butter, and bacon they traded for my grandfather’s legal services. Farming whether on 100-acres or in one’s 1/4 acre backyard plot has been a way of life in this country since the first settlers set foot in Plymouth, MA. So, it seems to reason what with history’s recent financial upheaval people would gravitate toward tradition and become more engaged in DIY projects and develop useful (gardening, sewing, cooking..) skills. I certainly have embraced this idea!
With the help of my friend Margaret and her homesteading workshops I am learning to make my own jellies and jams. Saturday, under the tutelage of Master Preserver Allison Duffy, we joined a couple other women to learn about home food preserving and to make strawberry jam.
First, we learned about acidity levels (this is essential to canning safety), equipment, methods, resources, processing, and headspace (important to creating a good seal). Then on to the actual production: prepping the strawberries, mashing them, preparing the canning jars and lids, bringing the strawberries to a boil with a sugar-pectin mixture, and processing in a water bath canner. I have laid out a few photos from our fun day to document the steps. For the Strawberry Jam recipe go here.
Having taken a couple canning and preserving classes before this one I now feel comfortable enough with everything involved to begin making my own. Because Margaret’s workshops are so much fun I will continue to attend them and undoubtedly will bring new questions, mishaps and hopefully success stories back to Allison (I am fairly certain she knows everything there is to know about canning and preserving at home).
For information on canning and preserving go here. Oh, and check out this site for recipes!!
Posted in Friends, Local Flavors | No Comments »
Thursday, July 8th, 2010
I have read Frank Bruni, the former New York Times restaurant reviewer, refer to his job of eating for work as a tough one. While dining at Eric Ripert’s restaurant is a dream of mine, he not only had the opportunity to dine there on numerous occasions, and was paid to do it. Granted he had to take on an intense exercise routine to balance out his daily caloric intake.
Well, I felt a tiny bit like him yesterday when I just “had” to attend one of Michael Salmon’s cooking classes at the Hartstone Inn. Just “had” to eat his cookies, drink a fancy cocktail, hang out with his lovely wife/my friend Mary Jo plus a few other friends I never get to see enough of, learn a few really cool cooking/baking techniques, dine on a lobster roll handmade by Michael (with lettuce from his garden and locally caught Maine lobster), watch a professional photographer at work, and eat a lot more of Michael’s goodies. Um, yes I even got to lick a spatula. This was all done for a feature article to run in a fall issue of one of the nation’s top shelter publications. Seriously though after all that food I felt like I needed to walk several miles, nap, and attend a Zumba class. Instead I “had” to eat more with the editor, photographer, and Mary Jo at Shepherd’s Pie (new restaurant Brian Hill of Francine’s opened month or two ago in Rockport, ME.) Hey it is a tough job at time, but someone has to do it - really they do!
A few pics from the day…
Posted in Epicurean Events, Friends, Local Flavors, Media, Midcoast Maine, Photography | No Comments »
Tuesday, July 6th, 2010
A couple months ago my friend Annie gave me a strawberry plant. I’ve never had one before and needless to say when the little guy/gal began producing I was thrilled. So were the chipmunks and squirrels, because these goodies are the first whole ones I have been able to get my hands on. Small, tender, and sweet.
Next weekend I will participate in a workshop on strawberry jam hosted by my friends Karl and Margaret at their farm. I have my own kit, but these classes/gatherings are such fun. Cannot wait to post pics from it.
Posted in Local Flavors | No Comments »
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