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Raw Fava Beans with Salami and Cheese PDF Print E-mail
Saturday, 21 June 2008 00:00

Fava2
Fresh fava beans are a late spring and early summer treat.  They taste crisp and fresh, like springtime, with a slight aftertaste of an aged cheese.  This simple recipe captures the wonderful flavors of the raw favas.  The favas pair well with good quality salami.  I substituted sweet bologna(pictured here) from a local farm for the salami.  While the sweet bologna was very good on its own, it didn't work well with the favas.  I would recommend going with salami, preferably local if you can find it.


Salami with Raw Favas, Mint, and Manchego Cheese
from The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant


 

Ingredients:
2 pounds whole young favas

3 oz thinly sliced pork salami

3 tbsp extra virgin olive oil

a few fresh mint leaves

manchego or other sheep milk cheese

salt and fresh cracked black pepper



The favas need to be double peeled.  First take the beans out of the outer pod.  Then remove the latex like shell that surrounds each bean.  For this recipe do this raw to keep the fresh flavor.  Other recipes may call for blanching first.  Split the favas in half and combine in a bowl with olive oil, mint, salt and pepper.  Put salami on a plate.  Top with the seasoned favas.  With a peeler add a few curls of the cheese.  Serve immediately.  The favas will lose their crispness if they sit for too long.

 

 
Major Supermarkets Claim to Go Local: Be Prepared to be Deceived PDF Print E-mail
Monday, 09 June 2008 00:00

WF go local Papa's got a brand new bag

 

Some major supermarkets have recently started advertising that they support local farmers, making it clear that they are aware of the consumer's desire to eat local food.  While it is wonderful to see that these supermarkets are aware of our wants it would be even better if they delivered on what they advertised.  I was very impressed with the marketing I saw in a few stores around me but wholly unimpressed with the actual food, which turned out still to be mostly from outside the region.

I visited two supermarkets in the Washington, DC area this past week (both in Arlington, VA).  The first was Whole Foods.  As you can see above, Whole Foods is now advertising on their shopping bags their commitment to supporting local farms.  I'm not sure how they support these farms since most of the produce section is still from California.  In fact the only thing that I saw in the produce section, which claimed to be local was asparagus from New Jersey.  I guess New Jersey is only a couple hundred miles away, so that's not bad.  Of course there's also asparagus grown on farms in Virginia, West Virginia, Maryland, and Pennsylvania, which are closer than New Jersey.  My complaint isn't really about the New Jersey asparagus, though.  It's about the lack of anything else in the produce department from anywhere near by.  We are entering the heart of the growing season around here, so there's no lack of local produce.

Looking around for other changes I explored the meat, seafood and dairy departments at Whole Foods.  Each department had a few local items, but were mostly stocked with food from elsewhere.  The meat is now labeled "naturally raised", but that just means no antibiotics or growth hormones without consideration of whether or not the animal was raised in confinement.  The only things that seem to have changed at Whole Foods are the shopping bags.

The next supermarket that I visited was Harris Teeter.  After viewing a recent Harris Teeter television ad promising local food,  I had to take a look.  What I saw there was more great marketing.  Firstly they call their produce department the "Harris Teeter Farmers Market" and their seafood department the "Harris Teeter Fishermans Market".  Pretty clever, huh?  They also have large signs around the produce department which highlight their farmers.  The signs look nice and send a positive message, which I was excited to see at first.  Unfortunately they are very misleading since they seem to be dispersed in the produce section in no particular order.

The first sign I saw in the "Harris Teeter Farmers Market" featured a North Carolina farm.  The farm apparently grows melons and berries.  The sign was placed over a display of strawberries, so my first thought was that the strawberries were from the farm in North Carolina.  However, upon closer inspection,    I discovered that the strawberries were from California.  I never did find anything in the store that was grown on the North Carolina farm or anywhere else in the region for that matter.  The rest signs in the produce department featured farms in California and South America.

The meat and seafood departments didn't seem to have anything local either.  In the dairy department my eyes immediately met a quart of milk in a glass bottle advertising to be growth-hormone free.  This looked like a good sign to me as my delicious, delicious milk comes delivered to me straight from the farm in a glass bottle.  Of course when I looked closer I noticed that the milk was bottled in Texas.  The glass bottles, instead of being reused as are those from my local farm delivery, just make for a very heavy cross-country trip.  On a good note Harris Teeter did offer some locally bottled milk.

These grocery stores have made a commitment to advertise local.  And they have the knowledge of consumer desires and marketing know-how to pull it off.  Let's hope that consumers force them to fill their bags advertising local food with actual local food.

 
Baked Cardoons PDF Print E-mail
Tuesday, 20 May 2008 00:00
Baked cardoons closeup2

Cardoons are a member of the thistle family, which includes the artichoke. Cardoons taste similar to artichokes, but look more like celery. Since they are a stem they can be easier to use than artichokes. They can be bitter, however. Before using for any purpose, like frying, putting on pizza, in soup, in pasta, or baked as below, cardoons must be boiled in salted acidulated water for about an hour. Changing the water several times can help with the bitterness. Next Step Produce never fails to bring exciting things like cardoons to the market!
Raw cardoons
Baked Cardoons
from Mario Batali Simple Italian Food: Recipes from My Two Villages

Ingredients:
5 pounds Cardoons
2 lemons

for balsamella
5 tablespoons butter
1/4 cup flour
3 cups milk
2 teaspoons salt
1/2 teaspoon ground nutmeg

1 cup freshly grated parmigiano-reggiano cheese
1 cup fresh bread crumbs
hot red pepper flakes

Trim any leaves, dark green parts, and especially fibrous parts from the cardoons. The dark, hard parts can be bitter, so remove as much of this as possible. Cut the cardoons into 5 inch pieces. Wash the cardoons and place in a large pot. Cover with water. Half the lemons and squeeze the juice into the pot with the cardoons. Add a couple of tablespoons of salt. Bring to a boil over medium-high heat. Reduce heat to medium and cook at a rapid simmer for about an hour, changing the water a couple of times to reduce the bitterness. The cardoons are very tough, so don't worry much about over cooking. Drain the cardoons, rinse, and allow to cool.

Meanwhile, make the balsamella. In a medium saucepan heat the butter over medium heat until melted. Whisk in the flour and cook until light golden brown, about 5 minutes. Heat milk in a separate pot or in the microwave, until just about to boil. Add the milk to butter mixture one cup at a time, whisking continuously until smooth. Bring to a boil and cook for 30 seconds longer. Season with salt and nutmeg.

Preheat oven to 400F. Arrange the cooled cardoons in an ovenproof casserole dish. Pour balsamella over the cardoons and sprinkle with grated cheese and bread crumbs. Bake for 30 to 35 minutes, until golden brown and bubbly. Serve with red pepper flakes.

Baked cardoons



 
Sandwich of Dried Beef, Sheeps Milk Cheese, and Beet Greens PDF Print E-mail
Wednesday, 14 May 2008 00:00

Sandwich5

This delicious sandwich was something that I put together for Melanie from my farmers market purchases over the weekend.  Though I concocted this originally based solely on what I had on hand, it's definitely worth intentionally buying these ingredients again for a repeat performance.  Feel free to make substitutions based on what's available to you.

Ingredients:
two pieces of bread lightly toasted
a few slices Dried Beef or bresaola
thinly sliced sheeps milk cheese
1 tablespoon honey
1 tablespoon mustard
1 bunch beet greens
1 tablespoon butter
1/4 cup apple cider or orange juice
salt and pepper to taste

Beet_greens
Put butter in large skillet on medium heat.  When butter is melted add the beet greens.  Season with salt and pepper and stir for about a minute to wilt the greens.  Add the apple cider or orange juice.  Increase heat to high and cook for about 5 minutes to reduce slightly.  Remove greens to paper towels to drain.

Combine honey and mustard and whisk together.

Layer the sauteed greens on a piece of toast.  Top with a few slices of dried beef.  Place a single layer of thinly sliced cheese on top of the beef.  Spread honey mustard on the other piece of toast and place on top of the sandwich.

 
Soft-shell Crab PDF Print E-mail
Sunday, 11 May 2008 00:00

Crab3


It's soft-shell crab season!  Soft-shell crabs are not a distinct species of crab.  It just means the crab was caught when it was molting.  The crab sheds its hard shell in order to grow and form a new shell.  If the crab is caught during this time the result is the delicacy known as the soft-shell crab.  In my region the soft-shell crab is the blue crab native to the Chesapeake bay watershed.

Melanie and I love eating soft-shell crab together.  Though, for me it brings back memories of our date that never happened.  Before we officially got together I tried to make my move...unsuccessfully.  I'm pretty sure if she hadn't canceled the soft-shell crab date we would have started our relationship a year before we actually did.  But then I would never have moved to New York.  Of course that would mean I wouldn't have had to suffer the heart-ache of a long distance relationship before moving back to DC. 

Maybe I should finally believe that she wasn't ready for a relationship at the time of the soft-shell crab date that never happened.  I guess I can be okay with my lifetime of happiness starting a year later than it could have.  The next time I serve soft-shell crabs I'll try to serve them without bitterness.  But if Melanie gets a lemon seed on her crab she'll now know why.


Pan fried soft-shell crab


Ingredients:

soft-shell crabs

salt

pepper

flour

olive oil

1 lemon

If the crabs are alive kill them quickly and humanely by taking a sharp pair of scissors or a knife and cutting the front portion off right behind the eyes.  To clean the crab you'll also want to remove the gills  that you'll find by lifting up the side flaps.  Then flip the crab over and cut off the triangular flap tucked underneath.  Remove as much of the yellow stuff that is coming out of the crab as you can easily.  It's not necessary to remove all of this.  The crab is now ready to cook.

Put a thin even layer of olive oil in a large skillet.  Place over medium-high heat.  Season the crabs with salt and pepper to taste.  Lightly dust in flour, making sure to cover all parts of the crab.  Pan fry the crab for about 3 minutes per side, or until the crab turns red and the coating turns golden.  Spritz a little freshly squeezed lemon juice on top and serve.

 
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