Local Local Local....

It seems that you can't watch the news, see a link on face book or pick the local paper....with out it being all about "local" being hot!

I wanted to take some time to let you know what some of my plans are for the up coming year. I am in the process of working out some dates and times for cooking class with SFMV (Slow Food Mohawk Valley), I did two classes last year and really enjoyed sharing my knowledge of cooking/baking, so I hope you give thought to attending one or two. It is a great way for me to help out SFMV, the proceeds from the classes will help SFMV achieve their goals which help with local community gardens, bring great information to the forefront such as TedX, bring knowledge and education into the school system and contrbuting to 1000 Gardens in Africa. After enjoying some time at the Souper Bowl, this past weekend, my desire to help this wonderful group of some very special people, has only grown. If you are not familiar with SFMV, check them out http://www.slowfoodmohawkvalley.com/. This is the spot to check for all up and coming events. This always a great way to keeping it local.

I hope to over the next several months to visit and speak with most of the vendors at the Shed, and some other local farmers that offer CSA's or ones you will find at the wonderful farmers markets we have in the Mohawk Valley. I hope to help with the feeling of really knowing the farmers and for you to know what goes into all the wonderful products we all have come to love. I love making the rounds to all the differnet markets, including the Westmoreland Winter Farmers Market (visit them on facebook: http://www.facebook.com/pages/Westmoreland-Winter-Farmers-Market/134427909938654?ref=ts). They are open the first Sat of the month from 9-12 at the Westmoreland Firehouse, with these dates remaining: Feb 4th, March 3rd and April 7th. Denise and Bernie do a great job with this market, and I love to go and chat up with some of the farmers, please go give them a visit, you will be pleasently surprised at all the goodies still available in the winter here. I like it because it seems to be a more relaxed atmosphere then the summer markets (I love the hustle/bustle too), but now is the chance your can real connect. Please go visit them if you can, rumor has it they will have pea sprouts, swiss chard and lettuce this weekend! Some great vendors:

Sammy & Annie Foods, Upcycling - recyled gifts from found objects
 WintersGrass Farm, Szarek Farms/Greenhouses, Week End Creations - excellent local honey/photography.woodworking crafts, jCookies, Red Fox Farms Jams & Jellies,
Kremhild Dairy ,Loveland Farms ,Jones Family Farm ,Papa Ink- sy candles ,Stoltzfus Dairy/Jake's Gouda , Jakes's Bakes- dog treats
Janey Wurz - Hydrotufa planters & flowers Yorkville Organics
,Fruit of the Fungi ,Longview Acres- storage vegetables/honey/maple syrup,
Drover Hill Farm ,Shaw Maple Products

Oh and also keep an eye out for the Westmoreland Food Swaps, I went to my first one and can't wait for the next one! And if you think you can't make nothing to bring, guess again, Denise has many ideas listed on the FB page: http://www.facebook.com/pages/Westmoreland-Food-Swap-NY/118329564911408, check out cooking class to learn to make something you could bring! It is fantastic way to meet great people, that love local and good food!


Finally, but not least, I hope to assist Shulamis with a Shed cookbook, this is no small piece of work as we found out last year, although with the internet you would think it would be quick and easy. But no it is still a lot of work to put one together and we want to bring the very best to your table, so I have started working on recipes for that. Look for it around Fall.

All of these people I talk about here, have over the last year or more have become very important part of my life and I consider them family. Anyone that really knows me, will tell you I am not easily impressed, so when I am, it tells you something. I want to take this time to say Thank you to Shulamis, Deb Richardson, Suzie (JFF) for your friendship, support and for giving purpose in my life beyond any monetary value, you have all done more for me then I could ever repay!

Veal and Shittake Sauce

This would in some ways be a Ragu sauce, I just never like to use that word, for most people it conjures up images of that stuff in a jar...(shiver down my spine). With that said, this could also be consider a tomato based stew, which in my opinion is only enhanced with the addition of Shittake shrooms. I have been experimenting with these jewels so keep an eye out for more wonderful things to do with Fruit of the Fungi Dried Shittakes! For me, serve on a plate with some vino and crusty bread as my utensil, and I am good to go. My husband likes it over gnocchi and I have served this over a butternut/goat cheese ravioli.

4 pkg of Fruit of the Fungi dried Shittake mushrooms
1 c warm water
2 lbs Sweetgrass Stewing Veal
1 c leeks, chopped (yes the ones from the Farm that you chopped and froze)
1 garlic clove (the Farm or Russia Corners), minced
1/4 c olive oil
1/2 c shredded carrots (of course the ones from Old Path that you shredded and froze)
1 tbsp anise seed, toasted, cooled and chopped
1 tbsp fresh finely chopped rosemary
1 1/2 tsp dried marjoram
s/p
1 qt whole heirloom tomatoes (awe remember Old Path, the Farm fresh heirlooms? hope you canned some)
2 tbsp tomato paste
optional: I save the rind from Dutch girl cheese, summer or winter. Put them in a bag and keep in the freezer. If you have any throw in a couple to simmer with the sauce, the added subtle flavor is amazing!

Soak mushrooms in the warm water for about 15 minutes, or until softened. Drain, reserving the liquid. Slice the mushrooms; set aside.

Preheat oven to 350 degrees F. In a large cast enamel pot (or one that is oven safe) heat about 3 tbsp of oil. Brown veal cubes, in small batches adding oil if needed, over med/high heat. Once the veal is browned remove to a platter; set aside.

Lower heat and add in remaining oil, leeks, garlic,carrot, anise, rosemary and marjoram. Stir and cook for about 1 minute or so. Using the reserved mushroom liquid, deglaze the yummies on the bottom of the pan. Return veal and add in tomatoes, Dutch Girl rind. Season with s/p. Bring to a boil. Place lid on pot and place in oven for 2 hrs.

After 2 hrs the veal should be tender and just falling apart. Place pan onto of burner over med heat. Stir in tomato paste and allow to thicken the sauce for a few minutes. Add in sliced mushrooms and cook for about 10 minutes. (remove the cheese rind).

Serve as is with bread or over pasta.

North African Veggie Soup

This soup is an easy throw together, especially if you took advantage of our wonderful producers at the Shed. Did you stock and freeze cut squash, carrots when they were in prime, made your veggie stock and of course cook dried chickpeas and froze them to have on hand? This a great example of the importance of preserving when items are at their prime. You can have local foods even out of season with some planning. If you haven't given thought to preserving, start thinking, for just around the corner will be another year of great produce from the Shed vendors, take a class if you are new to it, or ask some who does, see if they will help...most "foodies" are more then willing to teach and share. Besides, having help and others to share the work, just make it all the more worth it!

North African Veggie Soup

2 ½ c cooked chickpeas
3 lbs The Farm B/B cubed squash (butternut, acorn or pumpkin)
1 c diced carrots
1 lg onion, diced
1 ½ c red lentils
6 c veggie stock
1 tbs tomato paste
s/p
1 -2 tbsp Ras el Hanout*, to taste
**optional: add a drizzle or two of Wild Mountain Apiaries Honey



Throw all into a slow cooker and let cook for 6-ish hours, or until lentils are breaking down and the squash and chickpeas are tender. Adjust seasoning.

　

*Ras Hanout : There are a great many recipes for this spice mixture, but the translation is this:

Head of shop or top of shop, the best is what is used. Some can have upwards of 30 or more spices. My friend showed me this one and we figured out the whole spice to ground spice to make this easier.

1 1/2 tsp ground all spice

2 tsp nutmeg

1 tsp turmeric

1 1/2 tsp salt

3 tsp ground ginger

1 tsp ground black pepper

1 1/2 tsp ground mace

1 3/4 tsp ground cinnamon

1 tsp ground cardamom

Stir all of these together will yield about 1/4 c. Store in a tightly sealed jar.

BBQ Turkey Drumstick with Celery Root slaw

This past weekend I had the pleasure of attending the Westmoreland Food Swap! I was like a kid in a candy shop, so to speak....so many wonderful items to choice and swap for! If you haven't attended one I strongly suggest you do.  This, for me, brings the "foodie" part of my life full circle! If you make, bake, forge or grow it you will fit right in! I am already looking forward to the next one! I walked away with lots and lots of goodies, two of which I use here. There is nothing like homemade BBQ Sauce and although I do make my own I love to try others and I scored well this weekend!! (and shame on me, I can not remember who I swapped with). My other score is the Celery Root, which came from Laura and Michael at the Farm, which turned out to be my favorite new-for-me veggie this year, so I was more then happy to swap for that! So pairing these beauties with Sweetgrass turkey just had to be!

1 pkg Sweetgreass Turkey Drumsticks
1 lg onion, diced (The Farm or if you froze some that is good here too)
1 garlic clove (the Farm or Russia Corners)
olive oil
1/2 c BBQ sauce (use one that is more "earthy" rather then on the sweet side)
1/4 c turkey stock
s/p

Preheat the oven to 300 degrees F.

In a cast iron pot heat 2 tbs of oil. Season turkey with s/p. Cook in heated oil, browning on all sides. Remove to a plate; set aside. Add onion and garlic to pan, saute for 5 minutes or so. Stir in BBQ sauce and stock. Bring to a boil, then return turkey to pan.

Place lid on pan and place in oven. Let meat cook for 2-2 1/2 hours, checking about halfway through, turn the meat and check for tenderness. The meat should pull back from the bone, and shred with fork very easily.

When meat is done, remove from pan and cool slightly. Place the pan on a burner over med/high heat. Reduce the liquid until nicely thickened. When meat is cool enough to handle, shred off of bone. Add to reduced liquid, toss to coat well.

Serve on a roll or as I did in a crepe along side some Celery slaw, recipe follows. (maybe some steaks fries)

Celery Root Slaw

3 small/med The Farm Celery root, shredded
1 or 2 carrots (small) shredded
2 tbsp lemon juice
1 tbsp Fennel seed
1/2 - 2/3 c Maple Hill Creamery yogurt **
1/8 - 1/3 c mayo (preferable homemade)
1/2 tsp dijon mustard
1 tbsp olive oil
s/p
1/2 c raisins
optional: toasted pine nuts

** if I had it, I would have used the orange flavored yogurt here.


Toast the fennel seeds in a small skillet until fragrant. Allow to cool, then grind in a spice grinder.

Cover the raisins with boiling water and let stand for 5 minutes. Drain; set aside.

In a large bowl toss the celery root and carrot to combine well. Drizzle the lemon juice over; set aside.

In a small bowl whisk the yogurt, mayo, s/p,ground fennel, mustard and oil. Pour this over the celery, add in raisins and toss to coat. Adjust seasoning. Cover and chill for 2 hours before serving. (go easy on salt it does intensify as it stands, you can always add more later).

Chick Pea Spread and more....

I have found this to a versatile "spread". Not just for the appetizers as shown in the photograph, I have used with pasta and chicken, baked as a warm dip or added to broth to make a quick "creamy" chick pea soup....nice to have on hand when you are having a busy week or two!

2 1/2 c cooked Chickpeas
6-8 sun dried tomatoes (ones not in oil)*
1 c boiling water
2 The Farm garlic cloves, minced
4 oz JFF Simple goat cheese
olive oil
s/p to taste

Pour boiling water over the tomatoes and allow to sit for 20 minutes or until softened. Drain and chop.

Place chickpeas, goat cheese, garlic and tomatoes in a food processor. Give a whiz to combine,add S/P. With machine running slowly drizzle in olive oil to desired thickness. Taste and adjust seasoning.

Uses:

Spread on toasted french bread slices with addition of sprinkle of grated Dutch Girl  Vintage winter cheese. Serve at room temperature.

Add about 1/2 c grated Dutch Girl Vintage winter and bake in a casserole dish for 20-25 minutes at 350 degrees F, or until slightly bubbly, serve with crackers or toast points.

Saute some Wintergrass chicken tenders (season with salt and pepper), cook some pasta (reserve some water). When the pasta is done add to the chicken and add about 1 c of the spread stirring to coat. (add pasta water to thin if necessary).

For soup place spread in a pot and add 1 qt chicken or veggie stock, stir to combine and heat slowly. (add more stock if you want a thinner soup). Serve with a dollop of Maple Hill creamery Greek yogurt.

Pork Shoulder with Rosemary Rhubarb

If you were lucky enough, this past spring, to buy and freeze The Farms rhubarb, then this is a great way to use it. (or maybe you have your own plant) Wintergrass pork shoulder and this rhubarb "jam" go to together very nicely. Wintergrass pork shoulder (with the skin)  offers just the right meat/fat sweetness to round out the rhubarb. And of course the crunch from the crisp-just-right skin, well just sends it over the top.

2 1/2 c frozen rhubarb
1/4 c apple butter (or apple sauce)
1 tbsp fresh grated ginger
1 c raw sugar (start with 1/2 then adjust to your taste)
1 tbsp balsamic vinegar
3 tbsp chopped fresh rosemary
s/p
1 Wintergrass Pork Shoulder w/skin
1 lg The Farm onion, thinly slice
6-8 garlic cloves (the Farm has a bag of cloves, nice!!)

First preheat your oven to 500 degrees F. (very important to reach this temperature)

Using a very sharp knife, barely slice diagonal slits through the skin, do again in the opposite direction (diamond cut). Make 3-4 slits on both sides of roast and insert a garlic clove in each. Sprinkle with salt to season. (wait on pepper, or it will burn in the high heat).

Layer onions in a roasting pan and place roast on top. Place in oven for 20 minutes. Then reduce heat to 325 degrees F. Add a little water to the pan to preven the onions from burning.(do not pour water over the skin) Continue to roast for 4-4 1/2 hours.

Meanwhile, in a pan combine rhubarb, sugar, vinegar, rosemary and apple butter. Bring to a boil then reduce heat and simmer until nicely thicken. Stir often to prevent scorching. Season with salt and pepper, taste for sweetness, adjust if needed. Allow to cool.

When roast is done, remove from oven and rest for 15 minutes. Slice the layer of crisp skin off, then slice roast thinly. You can rough chop the skin or serve in chunks. (I sometimes chop and sprinkle over the rhubarb for the crunch or just serve to side if not everyone doesn't like the skin...yea I know who wouldn't like that crunch? But there are some...)

Veal Meatball Soup

Oh yes winter is here, little snow but boy did those frigid temps move in! So a perfect day for soup! Having been rushing around for the last few days, I enjoy the convenience of Gaia's Breath Veal Meatballs, checked out the pantry for canned goods. I turned to the freezer and grabbed some pre-chopped onions,chopped greens and my bag of cheese rinds from Dutch Girls hard cheese (yes I know you can eat the rind, and I do, but I also save some to get that taste in soups and sauces). Basically, I turned to everything local and preserved from the summer goodies!

3 qt Chicken Stock (preferably your own)
1 qt heirloom tomatoes (preferably your own)
1 pkg Gaia's Breath Veal Meatballs
1 c chopped onion
2 garlic cloves, minced
4 c chopped greens (I freeze bags by 2 c, your choice)
3-4 rinds of Dutch Girl Cheese
s/p
olive oil
optional: pasta of choice (I used orzo)

In a large stock pot over med/high heat saute onion and garlic in about 3 Tbsp olive oil. (No need too defrost onion, stir often to prevent burning). Season with s/p.

Once the onions are softened and most liquid has evaporated add in cheese rinds. Stir well, reduce heat and allow the rinds to soften, stir often. Add stock and tomatoes. Stir well and bring to a boil. Reduce heat and simmer for about 30 minutes.

Add in the greens and meatballs (no need to defrost either). Let soup simmer for 45-60 minutes, giving a stir often. Adjust seasoning.

Serve with optional pasta.