Capital Food Fight

I am so excited, I can't wait! I am going to the Capital Food Fight this Wednesday in DC to try food from some of the best restaurants in DC and watch Bryan Voltaggio compete with a bunch of other chefs. My friend Hilda and I are going together and I am just beside myself with excitement. The event is a benefit for DC Central Kitchen. In their own words:

Our cohesive approach to solving the interconnected problems of poverty, hunger, and homelessness has led us to become a recognized national leader in our field. As a community kitchen, we recycle over one ton of surplus food each day that would otherwise go to waste and turn it into 4,500 daily, nutritious meals for the greater Washington, DC region. Among the people preparing these meals are the students of our Culinary Job Training program; once homeless and hungry individuals themselves, these aspiring men and women are equipped with professional and life skills. DC Central Kitchen uses the existing ingredients of our society to strengthen bodies, empower minds, and build communities.

This alone would be exciting. But then you have all the judges and "celebrity guests." Some of these characters are a real who's who of food lovers:

José Andrés

Anthony Bourdain

Ted Allen

Eric Ripert

Carla Hall

Jonathan Umbel

And of course, battling chefs:

Barton Seaver

Michael Mina

Mike Isabella

Tracy O'Grady

Bryan Voltaggio

There will also be tastings from fifty DC restaurants. There are a number of restaurants I have been dying to try. I will be sure to take lots of notes and report back. I am also interested to see who really highlights fresh local ingredients that are in season. Needless to say, I am going to make an exception to my special eating plan that day, and I am okay with it. It's a once in a lifetime opportunity.

On a related note, I have nothing to wear and have been out looking for an outfit and have not found anything yet!!!! At least I have some wonderful shoes.

Shannon

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Odds and Ends

The West Frederick Farmer's Market goes all of the way til Thanksgiving. A lot of people don't know that. Now is a good time to put your holiday orders in, especially for meat.

Dan Goebel (Yeon's husband) has put up some cute pictures of the spinning demo that was at the market on October 3. See them here.

I am a week behind as usual on my Top Chef posts, but was given a reprieve by Bravo showing a reunion episode from previous seasons this week. It really seems like Bravo is trying to stretch this season out. Maybe it's because this season is really interesting and they keep picking up new viewers. Anyway, it's annoying.

And speaking of Top Chefs (I am not insinuating anything), I went to Volt last night with a few girlfriends as I normally do on a Friday night. Bryan brought out fresh truffles and let me smell them. I had never seen a whole fresh white truffle before and it was really pungent and awesome. I told him I am doing a 21 day medical cleanse to eliminate nine different allergens from my diet (I can't drink either- the only thing I had there last night was sparkling water), so he brought out other stuff for me to smell. Have you ever smelled a Tonka bean? Probably not, because until recently they were banned by the FDA: in large doses they act as a blood thinner. They have vanilla undertones, but the smell is even more complex, spicy, and earthy. Bryan and I chatted about how it's great about the publicity, but it also is keeping him from other things that he also considers important. He hasn't been making it to the farmer's market recently, and he doesn't like this. [But he has been buying a lot of fresh local produce] We talked about doing another chef's challenge next year and he is into it. Anyway I am excited for him and the restaurant, and think it's awesome he is doing so well on Top Chef. My friends and I complain halfheartedly nowadays about how busy Volt is, but we are also very proud. Oh, and check out this article in the Baltimore Sun.

On the cleanse- it's called MediClear, and it was prescribed to me by a naturopathic doctor along with this stuff called Isocort, which is an adrenal supplement. I've been on the Isocort now for a week and have already seen radical improvements to my energy and to some weird problems I've had for a while like pressure on the top of my head. I even had an MRI for the head pressure a few years back and they didn't find anything. But within a few days of starting on the Isocort it went away. I have narcolepsy, and I think it's being triggered by food allergies. Anyway, I am testing this theory out. The good thing is that the cleanse emphasizes fresh fruits and vegetables in addition to the temporary elimination of foods that typically cause people allergies and immune problems. It's nice to know that I can not only keep doing the thing I love- eating from the green market- but that it may also be my path to wellness. I'm still doing the gluten-free thing and I feel better than I did- I'm not depressed anymore- but I think there may be other things that are causing me problems. We shall see. If you think this stuff is weird, that's okay. The proof is in the pudding, as my mom says.

Happy Saturday! Hope to see you at the market!

OH and PS, I need to change the header!

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Fresh this week from Summer Creek Farm

Fresh this Week:

• Peppers
• Sweet potatoes
• Hot peppers
• White potatoes
• Radish
• Chard or turnip or beet
• Winter squash
• Broccoli
• Cabbage

From Farmer Rick:

I am giving a presentation on Organic Gardening at the Holistic Family Health Conference at FCC tomorrow at FCC. Stop by and see me in you are in attendance. [note- this event is sold out if you did not previously get a ticket - Shannon]

We are busy at the farm planting wheat, trying to get it in between the rain drops. We have greens growing but with all the cool weather they are growing very slow.

I thank you all for your participation in our CSA program this year. We have seen a tremendous interest in next year’s program already.

I am also busy putting together our winter class schedule for gardening, composting and rain barrel classes. Don't forget we also offer gift certificates for next year’s farmers markets as a great Holiday gift that is practical and inexpensive.

Thanks to all
Farmer Rick

Broccoli:

Originating in Italy, broccoli has been around for more than 2,000 years. The name comes from the Latin word brachium, which means “branch” or “arm.” Broccoli has been grown in American gardens for only about 200 years, and commercially cultivated only since the 1920s.

Select broccoli bunches that are dark in color. Florets that are dark green, purplish or bluish-green contain more beta carotene and Vitamin C than paler ones. Also look for firm stalks, rather than rubbery or dried ones.

Store broccoli unwashed in an open plastic bag in the refrigerator’s crisper. It is best used within a few days.

Broccoli is best steamed, microwaved or stir-fried, but is also good in soup or eaten raw. Cooked broccoli should be fork tender, but still crisp and bright green. Watch carefully, and do not overcook, for best taste.

A 1/2 cup serving of plain cooked broccoli has 25 calories, 3 grams of fiber and 80% of an adult’s Vitamin C needs for one day.

Recipe Feature:

Easy Potato Leek Soup
by April Finnen

Makes 4 servings in about 45 minutes.
Ingredients:

• 3 large leeks
• 1 to 2 tablespoons olive oil
• 1 pound potatoes, white or Yukon gold (4 to 6 medium-sized potatoes)
• 3 to 4 cups vegetable or chicken stock
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Paprika, for garnish (optional)
• Chives or scallions, for garnish (optional)
• Slice the white and light green parts of the leeks into thin rings, and swish around in a large bowl of water, to remove dirt and grit. Dry with towels.

Heat olive oil in a medium saucepan (3 quarts or larger) over medium heat. Add leeks and cook, stirring, for about 8 minutes, until tender. (If they start to caramelize, that’s OK—it just adds flavor.)

Meanwhile, wash and peel the potatoes. Cut into 1/2-inch dice. When leeks are tender, add potatoes, thyme and stock (enough to just cover potatoes) to the pot, and bring to a boil. Reduce heat and simmer uncovered about 20 minutes, or until potatoes can be easily mashed with the back of a spoon.

Carefully puree the soup using an immersion blender or regular blender. Add salt and pepper to taste and serve garnished with paprika and/or chives.

Link of the week:

More ideas for broccoli – from AllRecipes.com

Thanks to April Finnen for putting the newsletters together for Summer Creek Farm all season!!!

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Fresh this week from Rohrer's Meats

Greetings from the farm. For those of you looking for something to do this weekend, there will be a film festival in Shepherdstown, WV relating to conservation. Details can be found on their website, www.conservationfilm.org. There are at least four films relating to food, Food, Inc; Fresh, the Movie; Eating Alaska; and No Impact Man. I am hoping to finish early enough today to see Fresh, and Eating Alaska. I would really like to see No Impact Man but it is only showing once, and at a time I'm not available.

It is hard to believe that another market season is winding down and the holidays are approaching so fast. Thanksgiving is just around the corner so it is time to order your holiday meats. Again this year I will be selling fresh turkeys from Maple Lawn Farm. The Iager family has been growing and processing turkeys on their Howard County, Maryland farm since 1938. This is one of the highest quality turkeys you will find. Sizes can be from 12 to 40 pounds. You can also order a breast or dark meat portion.

For those who prefer ham, those will be available from my hogs. The selection will be fresh, smoked, or country cured. If beef is your meat of choice, that can be ordered as well. And for desert, my sisters can take care of that. You may order cakes, pies, cheesecakes, teabreads, or cookies. Pickup can be November 21, the final market day of the year, or Wednesday November 26.

As for the market tomorrow, I will have my usual product line of beef, pork, lamb, chicken, and eggs. As some of you know, I had some cutup chickens packaged by parts. I have boneless skinless breasts, legs/thighs, and wings. Everyone wants the breasts, so dark meat lovers, please help me out by purchasing the other parts. I also have pints of livers for anyone looking for those.

There may not be time to make pulled pork barbecue in the next few weeks. We went overboard this week so you can stock up. All three flavors, smokey, tangy, Carolina, will be available.

For those of you who have been asking for beef tenderloin, several roasts will be available this week. I also have a few other odds and ends in my freezer. I have ox tail, beef liver, tongue, and heart, and ground goat. Lamb sausage is back in stock. Please let me know if you are interested in any of these.

Please place your holiday orders soon. You may order online, at the market, or by phone. Please don't order by mental telepathy or smoke signals because my receiver is not always working properly. Eat fresh, eat local, be well. And I will see you at the market.

Danny
Rohrer's Meats
301-432-8350
Dakarohfarm@aol.com

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Persimmons are ripe!

Yesterday at work, we took some people from the Maryland Department of the Environment and the Environmental Protection Agency out to see some of our restoration projects. Our friend Jason from the Division of Parks and Recreation drove the van and took us on a tour at Libertytown Park, where he is the Foreman. We have done a number of projects with him there including two rain gardens, a large tree planting, and a smaller tree planting with larger "parklike" trees. Jason told us that the persimmons were ripe, since they had gotten a good frost, and he shook a few tree limbs so that people could taste them. Read here to see what happens when you eat an unripe persimmon >:p We got to share the fruit of our native trees with the grantors that have given us almost a million dollars over a number of years to do watershed planning, create the Monocacy and Catoctin Watershed Alliance, do restoration projects, and plant native trees- really cool. We have wild, native persimmon trees in Frederick County. The fruits of these trees are usually about an inch in diameter with several large seeds. The fruit is pasty and sweet like dates, with a spicy flavor that is not unlike cooked pumpkin, though it has different nuances and an astringent aftertaste. There are lots of these trees around- we also have a bunch at Utica Park. Why not try this delicious wild food?

Shannon

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Calling all apples

A couple weeks ago, we had a rainy and cold Thursday. I wasn't sure if the vendors would show up at the farmer's market, but went anyway. Wendy and Rich were there in the hard rain to my surprise. When I told Rich how surprised I was to see him, he bragged that he never misses the farmer's market. The exception was when so-and-so storm (can't remember the name) hit the market a few years ago. Very re-assuring to know - you can get farm fresh veggies and fruits at the farmer's market unless a category 2 storm hits our town.
Rich had a long display of all kinds of apples. I decided to buy one apple of each kind so that I can get familiar with the color and shape of the varieties, and do a tasting. Rich wrote a label for each apple, and wrapped the apple in a bag with the label for me. He wouldn't let me pay for the apples either because I was going to "study" the apples. I bought some pear cider from him as well and two bunches of flowers from Wendy. I walked home and started studying.

First thing I did was to get my yard-sale stickers out, write down the names for apples, and put the sticker on each apple. It was only a matter of time that I would get apples and labels all mixed up. Now, I took mental notes of their colors, shapes, weights etc and memorized their names. I wanted to make fairly good guesses without eating them. I spent about a week basically staring at apples once in a while and see if I can figure out the names.

Dan joined me in tasting fresh apples. We did it over three days. We cut each apple into halves, save one half for baking later, and cut the other half into wedges. We had some crackers and cheeses (cheddar, Beemster, Comté) to accompany while we munched on apples. Here are our findings (left to right. Exterior is described in italic font):


Top Row

• Cameo: Tart but not granny-smith tart. Mildly sweet. Firm texture. Goes well with Cheddar cheese.
• Red Delicious: Sweet. Soft texture.
• Fuji: Crisp and firm. Not too sweet, not too sour. Balanced flavor.
• Stayman Winesap: Firm. Tart. Purplish dull

Middle Row

• Mutsu (Crispin): Very Firm. Slightly sweet and hint of tartness. Oxidized very quickly once cut. Goes well with Beemster cheese. Green.
• Golden Delicious: Sweet and very little tart. Somewhere between crisp and mealy texture wise. Goes well with Cheddar cheese. Yellowish green.
• Empire: Tart. Mealy.
  
• Gala: Mildly Sweet. Crisp texture.

Bottom Row

• Cortland: Flesh is very white. Soft and mushy texture. No tartness.
  
• Jona-Gold: Medium firmness. Very slightly tart.
• Nittany: Slightly tart, not sweet. Crisp texture. Goes with Beemster cheese.
• York: Not much flavor
  

York apple didn't have much flavor at all. I suspect the apple that we happened to taste was a bit young. We probably need to give it a second chance to be fair. Dan and I are big fans of Fuji and Gala apples - yes, we are biased toward crisp apples with balanced flavors. After tasting, our new favorites are Mutsu, Cameo, and Jona-Gold.

For the second-round of tasting, I made apple galette. I had to know where all the 12 of different apples went so I created a small map. (I will add a photo of galette later). Because apples are peeled and then cut into 1/8 thick slices and then baked on top of buttery crust, all the apples tasted pretty good. Flavors are more or less rounded so our notes are short.

Baked apples in apple galette

• Cameo: very tart
  
• Red Delicious: very sweet
• Fuji: good texture
  
• Stayman Winesap: okay
• Mutsu (Crispin): tart and good
• Golden Delicious: appley and tart
• Empire: tart
  
• Gala:very appley and sweet
  
• Cortland: very mild. hard to tell its apple.
  
• Jona-Gold: appley.
  
• Nittany: best balance of tart and sweet.
  
• York: mushy texture and mild flavor.
  

We liked baked Jona-Gold, Nittany and Golden Delicious in the galette. Fuji and Gala were pretty good (but we already knew this because these two are the apples that we eat/bake all the time).

Ideally, the next round of testing would involve making mini apple pies (or apple cobbler) for each variety. If that happens, I will send an invite out.

Yeon

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Halloween jalapeño poppers

Saturday, I visited Farmer Rick at the Summer Creek Farm stand at the farmer's market. He had a quart of jalapeños. I said, "I'll take those." He looked at me funny. "You want ALL of them?" "Yep," I answered.

I took them home and made jalapeño poppers. I brought one back for Rick to try when I came back later for the vendor meeting after the market. Will from Whitmore Farm also tried one. I think the consensus was that they were awesome. Yeon and I ate the rest of them on our way there.

Since they turned out well, I made a second batch for my friends for Halloween. I called together an impromptu porch party for anyone who wanted to hang out and give kids candy. I had "adult treats" for us, like mulled wine. I also had a bag of caramel corn from Catoctin Popcorn. I had about 10 friends show up, which was really fun. My friend Charisse brought a giant inflatable Scooby Doo, which we put on the porch with us. We had a good time interacting with the kids and their parents; I think we had about 80 kids come through. Some of the costumes were awesome. My favorite was my neighbor friend Samantha. She dressed as the fruit of the loom grape guy but her grapes were purple balloons. My little buddy Henry dressed as a farmer, and his treat box had a scene with fresh vegetables on it. I did not see him eat any vegetables, however.

Sometimes I would offer the parents treats. One parent dude loved the jalapeño poppers. After he and his kids went to the next house, he wandered back: "hey, I heard you guys had jalapeño poppers." Me: "you look a little familiar." Him: "that's not me. That was my dad." HILARIOUS.

Jalapeño Poppers

• 10 Jalapeño peppers (I used Summer Creek Farm's)
• chevre or cream cheese (I used Caprikorn Farms's chevre)
• Hard cheese like cheddar
• Bacon strips (I used Rohrer's)

Wear rubber gloves if you don't want to have spicy hands. Slice the jalapeños lengthwise in half. Cut out the stem part on top. Use your fingers to remove the seeds and the white pith. Put chevre in each jalapeño half until almost level. Sprinkle with shredded cheese and mound a little on top. Sprinkle with paprika if you have it. Wrap with half a slice of bacon. Have the bacon ends on the bottom of the jalapeño, and stack the bacon ends, don't overlap them. Put in a baking dish. Bake at 450 until the bacon is cooked to your liking. If your bacon is not cooking quickly enough but you don't want to cook the jalapeños too much you can broil them. It depends on your oven. Allow to cool for a few minutes until the cheese won't scorch your mouth. Drain on paper towels. These things are pretty hot.

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