The jar suggests using it as a topping for biscuits, toast and bagels. At one of our family afternoon teas, we tried it on biscuits and immediately thought, “this would be even better on ice cream.” Of course, ice cream may not be a lite locavore item, but in small quantities…why not?
I spent a bit more time this week painting than I did cooking. I’m not the neatest painter in the world and I often have multi-colored hands, which while completely sanitary as I bathe them in rubbing alcohol, is not visually conducive to activities requiring clean hands, like cooking or laundry (or any household chore, right?) At least, I can rationalize it that way.
Anyway, I did manage to put together a stir fry of local foods. A benefit of ordering perishables from the food co-op is that they are ordered when one has excellent resolve about good diet and arrive later when the resolve is not so high. Luckily they are also the source of guilt (okra excepted) and loom in the refrigerator until I break down and cook them. The napa cabbage was especially guilt-inducing as it was enormous and took up a lot of space.
The stir fry was actually very tasty. A newcomer was Red Asian Greens (the reddish leaf in the photo). Prepared in conjunction with the cabbage, broccoli, ginger, spring onions, and some tofu, it was a good meal. I must confess that I had turkey instead of tofu as my protein. I’m sure there is some witty joke in there about putting the turkey back in Tofurky.
The iris painting is my first ink to use a solid black background. I’m thinking that this technique might be nice for some food paintings. I can see onions, beets, or carrots against the black…we shall see!
This week’s mystery box included a few pleasant surprises…namely raspberries and strawberries, grown in November thanks to solar energy and plastic.
The box also included at least 6 types of green leafy items yet to be identified. A new game…name this green! I’m not sure if any of them are tasty raw, but I’ll find out soon enough. In the pottery bowl are various root vegetables (I see roasting in their future).
I expect to be making Indian food this week with one of our house guests. She brought with her several delicious sounding recipes that may incorporate a few of the produce box items. We also plan to visit the Indian Market for new spices. We’ll be sure to share our creations via the blog later this week.
This honey, shown on the right (at left is some NC honey), comes from San Francisco where the bees collect pollen from local areas including Golden Gate Park. Thanks for sharing the delicious honey!
While Patrick likes to use honey on his cereal, the girls often spread honey on warm biscuits.
Tomorrow we will receive the produce box…it has been a few weeks since our last adventure with the produce box, otherwise known as vegetable triage…I wonder what we’ll get?
In this case, though, it is a reminder that my vegetarian child would like me to serve tofu more often (or ever). I have been a good supporter of soy – edamame and soynuts – just not tofu. However, a dear friend and neighbor came to the rescue and brought some tasty tofu to my lovely daughter. She sent a link to the recipe to me so that I could regain a few lost “mom points.”
Pictured is a sample of our stir fry with tofu. Everyone liked it (I was fine with it taste wise, but not too keen on the texture) and I will make it again. I was a bit rushed and did not dry cook the tofu as long as the recipe indicated – but next time I will!
Here is the link to the recipe: http://melissaraydavis.hubpages.com/hub/How_to_Cook_Tofu_Like_the_Pros
In other news, I made 7 new scarves this week. The scarves are available at two shops in Sanford: the Carolina Artists Colony and Afternoon Tea at Mrs. Lacy’s. I will post some on-line scarves soon. So much to do!
When I last wrote, I was attempting to cook from scratch, prepare for an art show and be the campaign manager for Rebecca’s bid for city council. As it turned out, my noble local cooking plans were supplanted by all too frequent trips to McDonald’s, Chick Fil-A (chicken biscuits!), Subway and Little Caesars (aka campaign food).
It is now November 14th – the art show came and went, and Rebecca will be sworn in to the Sanford City Council early next month (here’s a link to the 11/9 Herald article about the election). Congratulations Rebecca!!!
So, after a hiatus that went just a little longer than I anticipated, I am ready to become reacquainted with my kitchen. In fact, the girls are begging for healthy food. (We hit rock bottom the day after the election when, in packing their lunches, I gave each girl a sandwich, stuffed the rest of the lunch box with candy, and said “Trade for something healthy.”)
The good news is that the hiatus has given me time to reflect further on locavorism and make yet another NEW PLAN. To be continued…
Here is the first video post for Carolina Locavore – a silent movie!
Not being able to eat raw apples, I hadn’t given a lot of thought to apple peeling convenience. But as we are trying to store local fruit for the future, apples have taken higher priority.
When I ordered the 40 apples from the co-op, I wondered how I would peel them all…I have always found peeling, coring and slicing apples to be a bit of a nuisance. Apparently a number of folks have…thus the invention of the apple parer in the 1800’s. For a nice history of this wonder, check out http://appleparermuseum.com
One of the cool aspects of the apple peeler is that the design hasn’t changed very much and it is entirely mechanical. The one I have has a 5 year warranty which suggests that it is probably a pretty reliable device.
While I haven’t stored any apples yet or baked a pie, the family has eaten a lot of apples – it is just so much fun to use the apple peeler!
I interviewed a family member this morning who requested an apple for breakfast. “It used to be so much work to prepare an apple. It would hurt my teeth to bite into an apple. This is fast and it peels, cores, and slices the apple.” What more could you want?
Day 3 of the hiatus brings us a fairly locavore dinner: pizza made with crusts frozen from my big plan-ahead cooking day and baked on the pizza stones, homemade tomato sauce, mozzarella from two different local dairies, basil from the garden and onions from the refrigerator (I think they were store bought…)
It was great to have the crusts on hand. These were made with the bread machine pizza dough recipe from Day 23 but instead of making 4 thin crusts or 14 mini crusts I ended up with two nice thick crusts. Needless to say, we had plenty of leftovers!
One item we don’t have leftover is okra.
The rather limp uncooked okra that had been haunting me became the key player in a number of games yesterday at our family Labor Day Party. The most successful one was “The Okra Toss” where participants attempted to toss 4 okra pods into a bowl. Watch out – if you try this at home -they are very bouncy! Most of the other okra games devolved into pelting the other players with okra. Also fun! We are slightly concerned that our hostesses’ yard will become the home of many new okra plants next year!
Another exciting piece of news is that our NC food co-op is offering ice cream! Home delivery of ice cream…it doesn’t get much better than that (okay, maybe making your own ice cream would be better) but I am thrilled!!!
For dinner last night, I made the Cheesy Egg Things – a lovely concoction of cheeses (cheddar and cottage) and eggs and a few other ingredients whirled together in the food processor. The recipe came from a bed and breakfast and was shared to me by Patrick’s family.
The Egg Things freeze well and are easily heated in the microwave. Like the veggie pancakes, they can be augmented by veggies and meats. Mmm!
I was teaching an ink class all day today and didn’t get the okra…maybe tomorrow!
I spoke too soon about the produce box having all edible items – in the top center of the photograph, you will find a blue dish filled with a southern specialty that I’m not quite ready for…more on the veggie that should not be named later on (when I attempt to cook it).
The presence of the okra (oops! I named it) was more than made up for by the discovery of the Royal Burgundy Bean. This stringless bush bean is simply beautiful – deep purple on the outside and green on the inside. They taste like regular green beans and worked well in the (not-so-locavore) green been casserole I made.
The big surprise is the beans turn green when cooked – this is a considered a feature: “built in blanching indicator.” If I have gardening amnesia next year and do not re-read my posts about my lack of gardening ability, I might have to try growing these beans.
Okay, I have to ask: any tips on cooking okra?