better than snow shoveling

The wind is howling and the temperature has dropped. Yes, I am in Florida on a winter break, hahaha! I am not complaining. We are guests in my mother-in-laws beautiful home overlooking Sarasota Bay. I can see pelicans and herons soaring past the large plate glass window looking for their breakfast in wind whipped water. Peace and tranquility abounds.

A windy walk on the beach. The air temperatures barely brushed the low 50s.

For me the big event of the trip is a visit to the Saturday farmer's market. I have to say that Sarasota is a little loose in their definition of farmer's market. It is really more of an outdoor produce market. Much of what is sold comes from as far as California. I am not sure that the concept of local produce has been grasped here. As a shopper you have to pay attention to what each vendor is selling and ask where it comes from. I even came across the ubiquitous garlic from China. Seriously.

The sights and sounds of beautiful fruit and vegetables managed to sooth my cranky soul and I sent the kids forth to gather the ingredients for tomato salsa, a task they readily complied with as this is one of their most favorite treats. I taught them this recipe years ago and it has become a fun group project with the big payoff, typical of kitchen activities, that we get to eat our efforts!

Which brings me to this video of chef Jamie Oliver talking about the state of our collective eating habits in this country. The video was brought to my attention in a post from blogger, cook book writer and famed Long Island City dinner party hostess Zora O'Neill. Thank you, Zora.
Oliver is blunt in his assesment, to say the least. AND I have always found him to be way too fond of his own pretty face which he plasters on everything that passes through his hands. None-the-less, his message is a good one and stimulates plenty of thought. Teaching our children to cook is a very worthy endeavor and I have to admit that for all my home cooking, my kids could learn a few more lessons by the stove. I compiled a list of foods they knew how to cook by themselves at a young age and I see they certainly could survive on it, perhaps not thrive. So my mission is to encourage us all to teach our survive and thrive skills to those we love.

10 FOODS MY KIDS COULD COOK THEMSELVES by the age of 10

French Toast

Grilled Cheese Sandwich

Salsa

Quesadillas

Guacamole

Pasta with cheese and peas

Tuna salad sandwich

Scrambled eggs

Green Salad

Spaghetti and Tomato Sauce

Ok, lets get back to salsa- fun and easy to make, it turns any occassion into a party. We are talking basically a big wet salad made from fresh ingredients. Even vegetable haters love it. Show the kids how to make this and they will party for life!

After you finish this life lesson you may want to relax and sip some wine while nibbling on whatever salsa the kids leave in the bowl, which probably won't be much. Amanda, does any wine pairing come to mind for Tomato Salsa?

Tomato Salsa
1 large tomato finely chopped
1 jalapeno pepper, minced
1/4 cup onion, finely chopped
3 Tbs. cilantro, finely chopped
1/2 teaspoon salt
Juice of 1 lime
Place all ingredients in a bowl and allow to marinate for 15 minutes before serving.

Amanda
Love this post, Deb! Let me first say that I can only hope that by age 10 my children are eating tuna salad, guacamole and peas. Not in their repertoire as of yet, at ages 6 and 4. But as my husband and I love all things food, I am praying my children will follow suit. I feel fortunate that I am married to a culinary graduate, and it would be a wonderful pleasure should my kids inherit his culinary talents! Currently, my kids can fix their own breakfast as long as it's candy and is within their reach. (Even if it's not within their reach, they will go to great lengths to get it). Yesterday morning, I tried to "sleep in" a little. At 9:15 am I went downstairs to find my son, chocolate lollipop in hand (and on face), and my daughter holding a box of gumdrops in one hand and 3 tootsie roll pops in the other. Yes, I do have to start working on their culinary skills.


Well, this recipe is making me crave salsa and chips! I usually take the easy way out and purchase "home-made" salsa from Whole Foods, or Kings. I think it's time I made my own. But to answer Deb's question - yes! A wine pairing absolutely comes to mind! When I think of salsa, I immediately think of a crisp, lively, refreshing white. While this is the sort of wine I'd be more apt to drink in the warmer weather, I can't think of anything I'd enjoy more with this fresh, bright salsa.


Albarino would be my first choice for this recipe. This white varietal is grown primarily in Galicia, in northwest Spain. The Rias Baixas DO is particularly known for producing a significant amount of this grape. Albarinos typically are very aromatic, and light, with ripe fruit flavors of apple, citrus fruit and peach. The wines are crisp with lively, bright acidity.

Bodegas Martin Codax is known for making wonderful Albarinos. The 2008 Burgans Albarino from Bodegas Martin Codax is one of my favorite everyday white wines. (when purchasing an Albarino, always be sure to get one from a recent vintage - the wines do not age well.  Younger is better). The Burgans is fruity and complex with great balance - and a great value at $12.99.


I am having a "mom's night out" at my home on March 19th, to welcome Spring. I have been thinking of the menu. Now I have one more recipe to add! Thanks, Deb!

How do we eat now?

“Vegetarian doesn’t have to suck!”
-Anthony Bourdain
                         
Deborah
He should know. An avowed carnivore, Bourdain became swayed on a recent episode of No Reservations by an Indian vegetarian meal served in a Hindu temple in a Queens basement, no less. The variety of dishes and flavors convinced Bourdain that given the right attention vegetables can hold their own and satisfy a hardcore meat eater.

There are so many ways we are being encouraged to eat these days. Local, organic, gluten-free, dairy-free, grass-fed, hormone-free, sustainable, natural; these are terms swirling around the markets. But at this point they are just words, some with good ideas behind them, some still meaningless. I believe that proper food labeling is the next crucial step towards clarity in the marketplace. We need real information on packaging and store signs which allow us to make our own healthy choices, not the ones the food industry decides for us.

To minimize confusion I like to stick to some basic food guidelines that work for me:

•Seasonal ingredients- Yes, no fresh strawberries for me in January, ever. There is no point. They wont taste good, they will cost too much and they just don't belong on a winter menu in the North East.

•Variety of flavors-I could never be a true locavore.  Give up olive oil and coffee? No way. Certain things are perfect for exporting and I still have to satisfy my global palate. Organic coffee is delicious and follows Fair Trade practices. Herbs and spices travel really well and give you a glimpse of world cuisine (I've always had a thing for Marco Polo). Variety can come from the colors of food, the texture, the sweetness vs. savory. Not too much of any one thing. A balance is what I am always seeking.

• A basic interest in knowing where my ingredients are coming from- It is not always easy to tell. I read a lot of labels, and I look for a lot of labels and don't always find them. Other times I just don't bother or don't have time. But when I do look I always find something of interest.  During a recent purchase of heads of garlic in a supermarket I glanced at the label to see they came from China! Well, that is plain silly. Whole Foods does a good job of labeling their fish and I really appreciate that. Not so good on labeling their produce. At my local supermarket in early May I saw corn on the cob labeled "local". I knew this was not possible and asked the produce manager who responded to me "It's just a sign".

Garlic on drying racks at Hook Mountain Growers, Nyack, NY August '09

•Skepticism of anything that comes pre-made in a package - Convenience is great, but it comes at a price. I make as much as is practical from scratch. Not everything is practical. I compromise. My kids would flip out if I stopped bringing home Gatorade and frozen pizzas (%#*!@).

The question then becomes how does one shop?

Fantastic Plastic Tree by Megumi Tomomitsu at Socrates Sculpture Park, August 30, 2009

This blog features among other things, my passion for farmer’s markets. I love to see what is fresh and growing in any area I visit. Stopping at farm stands has been a lifelong pursuit. I was exposed to this early on as a child summering every year on the East End of long Island. My family feasted every summer on corn, tomatoes, potatoes and cantaloupes from the local farms, anticipating the harvest of each crop. It is a passion I can't resist.

Falkowski's Farm Stand, Scuttle Hole Road, Bridgehampton, NY,  August '09

But farm stands can be expensive and they are not the only game in town. NYC has many ethnic markets that carry all kinds of wonderful produce. Bodegas are great for plantains, yams, limes and chayote. Mexican markets always have cilantro, mangoes and avocados. The Indian markets in Jackson Heights, Queens are regularly plundered by my cooking enthusiast friends and me for the freshest garlic and ginger. Chinatown always has fresh greens for sauteing.

Traditional supermarkets are also on my radar. Any produce the supermarket may feature at a good price can be counted on to be seasonal and probably local. I also am not above checking out the “quick sale” section for produce. I often find excellent buys of items placed there not because they are spoiled but because they are perfectly ripe and must be used right away. I always look there for apples to make pies or apple sauce, and tomatoes to cook down and freeze for winter stews and soups. Lemons and limes can also be a great bargain when slightly soft or starting to turn brown. And softened, wrinkled bell peppers are the best ones to roast according to Marcella Hazen.

Fresh herbs come out of my backyard garden. I grow thyme, sage, dill, mints, tarragon, chives, basil, you name it. A small pot on a window sill can offer a bit of herbal cheer, but the quantities you need to add to a recipe will pretty much leave the plant for bare. If you have any access to outdoor growing space herbs are a very easy and rewarding crop.

Basil growing in my Queens, NY backyard,  July '09

Labels are just labels, unless they contain real information. I am a true omnivore with an inclination towards fresh, seasonal and local. I eat organic chicken, eggs and coffee. When I can, I buy all organic ingredients,  but it is not an imperative for me. Flavor, value and integrity of ingredients guides me more. And yeah Tony, vegetarian doesn’t have to suck. Vegetables are a wonderful and healthy way to eat. The more we eat them the better. We don’t need the experts to tell us that. If something comes from a package in a supermarket we have to be prepared to read the fine print or accept that there will be things in it we don’t need or want. Eating low on the food chain makes sense for our health and the environment. Until our food industry gets straightened out we need to do the best we can to make the choices that we decide are right for us.

If you are interested in other voices from the sustainable food movement, check out this Newsletter from Roxbury Farm and this wonderfully passionate case for humane farming practices by Pamela Yee of Hook Mountain Growers.

A Blooming good time

Deborah
Happiness for me can easily be defined by a trip to a wonderful farmer's market. Amanda had one in mind when we met this weekend to catch up on business. The Blooming Hill Farm is easy to miss, especially on a rainy day when you are having an argument with your husband in the car about whether the GPS is all right or all wrong. He was right, I was wrong. The GPS was right too. The farm had a small chalk board sign marking the entrance and no name, just a WE ARE OPEN. A person could miss it.
It was worth the 1.5 hour drive from Queens in torrential rain to spend a few hours enjoying this lovely setting. The sun peaked out a bit now and then and the rain settled in to an occasional mist.






The farm has it's own cafe that takes rustic charm to new heights. We ordered a few things for lunch, all prepared from scratch with the farms own ingredients. Delicious! The pizza crust was thin and crispy with a hint of smoky flavor from the wood burning grill. The spinach and ricotta panini was filling and tasty. A spinach lovers treat.


I shopped until I dropped, filling my bag with lettuces, green beans, blue potatoes, a bouquet of pink zinnias, and yes, even some heirloom tomatoes. Once home and beginning to unpack I admired the patty pan squashes I purchased. Stuffed with quinoa and fresh herbs they make a really pretty summer meal.



Quinoa Stuffed Patty Pan Squashes
-this versatile dish can be prepared with any number of different herbs and cheeses. I use what I have on hand and make it with a slightly different twist each time.


4 patty pan squashes
1 Tbs. olive oil
1/2 cup chopped onions
1 clove garlic minced
1/2 cup chopped herbs (such as parsley, basil, dill, mint, tarragon, sage, singlely or any combination)
1 cup cooked Quinoa
1/2 cup shredded cheese (such as cheddar, ricotta, fontina, feta)
s & p to taste

Heat oven to 350 degrees.
Trim off top third of squashes and set aside.
With a spoon, scoop out the flesh of each squash so you have created a cup. Chop up the scooped out squash flesh and set aside. Heat oil in pan and cook onions till they soften and begin to turn translucent. Add garlic and chopped squash and continue to cook for 10 more minutes until most of the moisture is evaporated and the squash begins to turn a light golden color. Add the chopped herbs and remove pan from heat. Mix in the quinoa and the cheese. S & P the mixture to taste. Fill each squash cup with the quinoa mixture, piling it up so the filling mounds up out of the top. Place filled squash and the reserved tops into a lightly oiled baking dish and cook 35 minutes till golden brown. Serve squashs with there tops arranged at a jaunty angle.
serves four.


Some classic cheese and herb combinations I like:
Feta and Dill
Cheddar and Sage
Goat and Tarragon
Ricotta and Basil
Fontina and Thyme
Have fun experimenting with different combos!

Amanda
Blooming Hill Farm is truly a special place. I used to visit it every Saturday and Sunday when I lived up in Monroe, NY. In the summer after my son was born, it was the only place I could go with him and actually relax and find peace and quiet. When he was a toddler, he along with several other toddlers donned in water shoes or rain boots, would wade through the stream finding tadpoles, turtles and bugs and tossing stones. I was indeed grateful for this wonderful spot so full of serenity. Now, I am more than happy driving an hour to enjoy the farm and the abundant organic produce they offer - not to mention their menu that is prepared to perfection. I, like Deborah, indulged in their offerings. But, the big difference between Deborah and I is that she gets inspired and lets her heart guide her, instinctively knowing the creations she will concoct. I, on the other hand, get inspired, buy a bunch of stuff, and don't know what to do with it. I have decent cooking skills, probably better than average, but I need to be given suggestions. I lack the inherent creativity of a true chef. So, after reading Deb's recipe on the quinoa stuffed patty pans, I now have a new recipe to try! It sounds delicious. My favorite thing about Deb's recipes is they combine simplicity with elegance. I would pair different wines with this dish, depending on the cheese used. One tip about pairing wine and cheese: wines from specific regions have a particular affinity for cheeses from the same regions. So, as an example: Let's say you were using goat cheese and chose Crottin de Chavignol, which is made in the Loire Valley of France. Sancerre, from the same region would be a great match. Sancerre is made from 100% Sauvignon Blanc, and has wonderful acidity, crispness and minerality. Lots of green apple and citrus fruit flavors as well. A Vouvray would work well to, which is made from Chenin Blanc. Substitute ricotta, and a new world of opportunities unfolds! For this, I would choose an Italian Rose, and I would even go for red. Sangiovese would be the first to come to mind, such as a Chianti. But remember, this "wine from a region paired with a cheese from that region" tip is only a guide, and need not be steadfast. Nothing ever matters as much as your personal tastes and preferences! Can't wait to make this dish! But before I do, Deb, I have a question: Can you eat the entire squash when it's done, or just the filling?
-eat it all!
Deborah