Tree Boy from Thursday December 17

Thursday we cooked a couple of recipes from the WTHR cookbook. This book is available at Marsh supermarkets and proceeds go to charity. We cooked 2 recipes using local Indiana products. People often say, "how can you eat local in the winter in Indiana." The reality is that we have local food products available all year long. Farmers (producers) are growing lettuce, tomatoes, peppers, etc. in green houses. Just head out to one of the many winter farmers markets and you may be amazed.

Interesting facts about Indiana agriculture:

Currently, 23 of Indiana’s 43 wineries produce their own version of Indiana’s new signature wine “Traminette.”

Indiana has 287 organic farms, covering 14,143 acres.

Indiana has more than 120 farmers’ markets across the state.

Indiana has experienced a 222% increase in the number of farmers’ markets

Hoosier farmers grow more than 30 different major fruits and vegetables each year.

Indiana Ranks 1st in the country for commercial duck production.

Indiana Ranks 2nd in the country for chicken egg hatching.

Indiana Ranks 6th in the U.S. in turkeys raised.

Plus we have wineries, farmers markets, agritourism and niche markets like organics.

Hoosiers bought more than $22 million in agricultural products directly from farmers in 2007.

Products used in the segment came from:
Ribs - Moody Meats
Maple Syrup - Burton Maple Syrup
Ketchup, Mustard - Local Folks
Bread made from wheat grown at - Fields of Agape
Apple Cider - Beasley Orchard
Dairy - Traders Point Creamery



Watch Treeboy Segment

12 Days of Local Christmas

Please sing along, everyone, as we unveil our 12 days of local Christmas.


12 Deviled Eggs: Buy local eggs, and dress them up with cured salmon, curry powder, smoked trout or local bacon for your holiday bash!

11 Piped Cheese Straws: Feature local cheeses in these savory Southern treats (see “Zesty Cheese Straws” recipe below).

10 Bottles of Eggnog: Add brandy or spiced rum to Trader’s Point Creamery’s oh soooooo yummy eggnog for a festive holiday cocktail!

9 Dozen Cookies: Revive the cookie exchange! Use local ingredients like persimmons to keep the flavors close to home (see “Persimmon Cookies” recipe below).

8 Friends a Cooking: Try recipes from Chef Thom’s new cookbook featuring local foods

7 Smells a Swirling: Take a sprig of rosemary and remove ¾ of the leaves from the stem. Then, cube meat or vegetables and thread them on the skewer. Bake, and notice the delicious smell wafting through your home as you open the oven door.

6 Gifts of Bacon: Nothing says I love you like Goose the Market’s Indiana Bacon of the Month club

5 New Restaurants: Celebrate the holidays at restaurants featuring local food! Check out www.indyethnicfoods.com, Goose the Market, R Bistro, Pizzology, City Café and more!

4 Meat Markets: Buy your special cuts this year from Indiana butchers with Indiana raised products….Kinkaid’s, Joe’s Butcher Shop, Moody Meats & Klaus’.

3 Stocking Stuffers: Source these from Taste of Indiana, DeBrand’s Fine Chocolates or Indiana Wineries.

2 Farmers’ Markets: Traders Point Creamery and the Indy Winter Farmers’ Market are still open for business!

1 Christmas Tree: The Boy Scouts are selling Christmas trees in Zionsville (just East of downtown on 334) that were grown near Lafayette, IN. Live local! They will even pick up the tree at your house after the holidays and recycle it!

For more Indiana Local gift ideas go to Going Local


Zesty Cheese Straws

Ingredients

1/2 cup (1 stick) butter, at room temperature
2 cups shredded sharp Cheddar, at room temperature
1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
Directions

Preheat the oven to 300 degrees F.

In a food processor, add the butter, cheese, flour, salt and cayenne and process until a smooth dough is formed. Scoop it into a cookie press, fitted with a flat ridged tip. Pipe the dough in 2-inch strips onto a lightly greased cookie sheet. (Alternatively, refrigerate the dough for 30 minutes and roll on a lightly floured surface into a 1/4-inch thick rectangle. Cut into smaller rectangles, about 2 by 3-inches, with a pizza wheel or sharp knife.) Bake for 10 to 15 minutes or until lightly browned. Remove to racks to cool.



Persimmon Cookies

Ingredients

Cookies:

1 1/2 cup brown sugar
1/2 cup (4 oz) unsalted butter, at room temperature
1 tsp vanilla extract
2 eggs
3/4 cup very ripe Indiana persimmon puree
2 3/4 cups flour
1 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp cloves
1 cup chopped walnuts
Glaze:

1 1/4 cups confectioner's sugar
2 Tbsp milk
1 Tbsp persimmon puree
1 tsp grated orange peel


Cream butter, brown sugar, vanilla and eggs in a large bowl. Add persimmon puree, stirring until blended. Stir together dry ingredients in a separate bowl. Add dry ingredients to persimmon mixture a third at a time, stirring just until flour is incorporated. Stir in nuts.



Lay out plastic wrap on a large smooth surface. Place the cookie dough on the plastic wrap and form into a long cylindrical log, wrapping the dough completely with the plastic wrap. Place in freezer. Chill at least a couple of hours, until frozen or almost frozen. Preheat oven to 375°F. When dough is fairly solid, unwrap from plastic wrap and slice with a sharp knife, 1/4" thick rounds. Lay out cookie dough rounds on stick-free cookie sheets, leaving at least an inch between the cookies.



Bake for 10-12 minutes or until cookies spring back when lightly touched in center. Let cool on baking racks before frosting. When cookies have cooled, lay out over a sheet of wax paper. Sift confectioner's sugar and then whisk with 2 Tbsp of milk until smooth. Add 1 Tbsp of persimmon puree and 1 tsp of grated orange peel and mix until smooth. Dip spoon into glaze mixture and dribble over cookies. Let harden and serve.



Makes about 2 dozen cookies.

Everything You See I Owe To Spaghetti

Sophia Loren is attributed with this quote, although I think she stole it from my family. Of course, we’re not quite as photogenic. Or as thin. Or as rich. Or as famous. Other than that, people often confuse her with being a member of our family. You can certainly see the resemblance…..



Following Thanksgiving, an entire week of cooking and eating if you play your cards right, culinary inspiration may be stifled. That’s why this two ingredient dish is sure to tantalize your taste buds and help your restore your girlish figure. If this doesn’t work, support the economy by purchasing elastic waist band pants. The retailers will thank you.



Superb Spaghetti Squash



1 Spaghetti Squash

1 Quart tomato juice or sauce



Preheat oven to 450 degrees. Cut spaghetti squash in half. Scoop out seeds and discard, then spray or brush both sides of both halves with olive oil. Place cut side down on a cookie sheet, and place in the oven for 15 minutes. Remove from oven. If a fork can easily pierce the flesh, remove to a baking rack to cool. If not fork tender, return to oven for five minutes and check again. Repeat until fork tender. Allow squash to cool for 30 minutes. Preheat olive oil in a large skillet over medium high heat. Remove spaghetti squash from shell. Add to skillet and sauté for 2-3 minutes. Add tomato juice or sauce. Once boiling, reduce heat to a simmer. Simmer until liquid is absorbed, stirring occasionally. Season to taste.



Suggested garnish: Shaved Parmesan cheese

Butterin' You Up

We are experiencing a number of consecutive grey, raining, cold days in the greater Central Indiana area. Those days always make me thinking of making soup.....even though my other half is Indiana's Soup Nazi (if you've had him for class, you know exactly what I mean). So much so that in our years together, I've only made soup for him three times EVER. Each time I experienced an extreme amount of anxiety as he took his first bite. (I do not understand Karen's anxiety, she is a wonderful chef (TE))

If you have some tough customers coming to your table, I highly recommend:

Oven Roasted Butternut Squash Soup

3-4 lbs. butternut squash, peeled, seeded and cubed to 1"
1 large onion, cubed to 1"
2 large McIntosh apples, cubed to 1"
2 T. olive oil
3-4 c. homemade chicken stock, warm

Preheat oven to 400 degrees. Place vegetables in a large bowl and toss with olive oil, salt and pepper until coated. Pour into a single layer on two sheet pans. Place sheet pans in oven, and bake for 20 minutes. Remove from oven, and stir. Bake for another 20 minutes. Remove from pans and place in a large pot. Add 3c. chicken stock. Use a hand potato masher to mash together. Bring to a boil. Reduce heat to a simmer. Add salt and pepper to taste. If you prefer a smooth consistency, you may use an immersion blender or transfer to a food processor and puree.

Tree Boy Recipes

These are the recipes from the segment with Tree Boy this morning. For more great recipes for a twisted Thanksgiving; pick up a copy of the new Indianapolis DINE magazine.

Cranberry-ginger Relish
Recipe By : Thom England
Serving Size : 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can Mandarin orange -- Quartered
20 ounces Cranberries
1/2 Cup Maple syrup
1/2 Cup ginger root -- Peeled

Combine all ingredients in a food processor and pulse. Adjust taste as needed with more sugar or lemon juice if acid needed.


Sweet Potato Hash Browns (latkes)
Recipe By : Thom England
Serving Size : 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Medium Sweet Potato -- Peeled and Grated
1 small yellow onion -- peeled and grated
2 Each Egg
1 1/2 Tablespoons Flour
2 Tablespoons Kosher salt
1 teaspoon Black Pepper
1/4 Cup Peanut Oil
2 Tablespoons Apple Butter

Combine Sweet Potato, Yellow Onion, Egg, Flour and Salt in a bowl. Mix thoroughly.
Using an ice cream scoop, scoop out the latke mixture and press out to form small round potato pancakes.
Heat a saute pan with the Corn Oil. Place Latke into hat pan and cook on each side until crisp. About 2 minutes on each side. Remove to a plate lined with paper towel. Reserve in a warm place.
Spread a layer of Apple Butter on Hash Browns for a little extra flavor boost.

The nest 2 recipes are available in Indianapolis Dine Magazine (Written by Ivy Tech Students).

Twisted Crispy Yam S’more Stacks
By Sarah Nunery
Difficulty: 4
Portions: 12-14

3 large yams (about 3 pounds)
2 to 3 TBS Extra Virgin Olive Oil
Salt (to taste)
1 Dozen large Marshmallows (roasted)
2 cups Tempered Chocolate (melted)
1 cup Graham Crackers (crushed)

Starting with the Yams-
Preheat oven to 375 degrees. Wash the yams well, rub them with some of the olive oil, and sprinkle salt. Prick the yams with a fork, and then bake for about 35 to 45 minutes, until a skewer can just barely go to the center. Allow the yams to cool until you can handle them. Then, without peeling them, cut crosswise into ½ to ¾ inch thick rounds.

When ready to build stacks, heat the remaining oil in a nonstick skillet over medium heat. Add yam slices and fry until crisp on both sides and hot through. 1 to 2 minutes. OR You can grill the yams by brushing them with oil and grilling them over a low fire to keep from burning.

Marshmallows-
Simply roast marshmallows over a low flame until golden brown on the outside and soft and hot on the inside.

Building Stacks-
-Place two roasted marshmallow between two rounds of yams, like a sandwich.
-Drizzle the tempered chocolate over top of yam stack.
-Sprinkle crushed graham crackers over top the chocolate.

Serve hot!

Serves: 6 Time for prep and cooking: 1 hour Difficulty Level: 5 Pretty Easy


Twisted Inside-Out Green Bean Casserole



By Rob Gaston
Difficulty: 4
Portions: 4 mushrooms
Ingredients
4 portabella mushroom caps
3 Tbsp Oil
Salt and pepper, to taste
2 large onions
½ cup port wine
3-4 sprigs thyme, leaves removed
8 ounces goat cheese, crumbled
1 ½ cups fresh green beans

· Preheat oven to 350 degrees.
· Run a knife horizontally around the portabella cap to remove the black gills. Drizzle the cut side with oil, then season with salt and pepper.
· Cut the onions into thin slices, and cook in a sauté pan over medium heat. When the onions have become soft and translucent, turn the heat down to low. Cook for another 15-20 minutes until onions begin to caramelize.
· Stir the thyme leaves into the onions and heat briefly. Then add the port wine and cook until absorbed by the onions.
· Using ¼ of each ingredient, place the onions on the portabella mushroom, top with goat cheese. Put the mushrooms in the oven for 20 minutes.
· Lay the green beans flat on a cutting board and lightly run a peeler along the green bean to create thin shavings. You may need to rotate the green bean after each shaving.
· Pile the green bean shavings on top of the mushrooms, and return to the oven for another 15-20 minutes, until the goat cheese and some of the green beans have started to brown.

Talking Turkey with Thom E

Each year we celebrate the harvest with Thanksgiving. Most cultures around the world celebrate many different harvests. Travel France in the Summer and Fall , and you will find a festival every weekend celebrating the harvest of a different crop ..... truffles, potatoes, grapes, mmushrooms, etc. Every village has its own harvest to celebr a te. It's unfortunate that the U.S. has only one celebration for all of our bounty. I love Thanksgiving. All the food is canned or frozen that we will be eating for the next five months, and we are ready to go slow into winter.
As you celebrate Thanksgiving this year, think about where the sources of the food on your table. We should be celebrating our own local harvest. Try to order your turkey from a local source (I recommend Goose the Market, who sells turkeys raised in Northern Indiana). Even the side dishes should feature all the bounties of the area. Our table will include Pumpkin Pie from pumpkins grown in our CSA, Persimmon P udding from persimmons grown on Karen's family farm, s weet p otatoes from near Terre Haute , and rolls from wheat grown in Indiana and ground in our own home. Indiana has so much to offer. If you would like to find some great food for your table check out the Indy Winter Market that is open the second Saturday in November - April 24.
Thanksgiving Turkey
1 18 pound Turkey, Pastur e Raised
1/2 Cup Kosher Salt
2 Tbsp Black Pepper
2 Tbsp Thyme Leaves
1 tsp Oregano, chopped
2 tsp rubbed sage
2 tbsp chopped parsley
1 head garlic, peeled, minced
1 Cup Veg e table Oil
1. Rub the turkey with all the herbs and spices. Return it to the refrigerator and allow to rest for 24 hours u ncovered.
2. Rub the oil on the bird. Place it breast side down i n a rack on a sheet pan. Place in a 300 degree oven for 1.5 hours.
3. Remove turkey from oven, and turn breast side up. Return it to the oven , and turn heat down to 250. Leave for 1 hour.
4. Check the internal temperature of the turkey by placing thermometer in the thigh meat. If the temp has reached 155 degrees , remove from the oven. If it has not, turn heat up to 300 , and check temperature every 15 minutes.
5. Allow turkey to rest at room temp for 20 minutes. Slice and serve.

Making His List, Checking it Twice

Our freezers are full. Our pantry is full. Our basement is full. We are the food storage equivalent of elastic waist band pants - too stuffed to be confined. Since we picked up our final CSA delivery of the season last week, it seemed like a great time share our inventory list with all of you.

Honestly, I feel exhausted just reading the list. If you did not preserve this much food (because you apparently had other fun things to do with your free time), we encourage you to visit the your local winter farmers' market. If the Indianapolis area is your home, be sure to visit the Indianapolis Winter Farmers' Market on Saturday mornings.

Thom E Boy and Tree Boy will be reunited on Channel 13 (WTHR) on Friday, November 20 during the morning news. Thom E will do a twist on traditional Thanksgiving favorites. I guess you could say Tree Boy will be talking turkey with Thom.

Our basement includes:
Quantity Unit Description
40 Pounds Yellow Gold Potatoes
40 Pounds Sweet Potatoes
40 Pounds Mixed winter squash
8 Ropes Fresh Garlic
6 Jars Home canned pickles
12 Jars Home canned whole tomatoes
2 Jars Home canned tomato paste
2 Jars Home canned pickled garlic scapes
2 jars Home canned pickled okra
2 Jars Home canned enchilada sauce
2 Jars Home canned tomato sauce
15 Jars Home canned tomato juice
4 Jars Home canned hot sauce
1 Jars Home canned mole
13 Jars Home canned salsa


Our freezer is packed with:
Quantity Unit Description
1 Bowl Bread Crumbs
1 Loaf Honey Mesquite Garlic Dill Bread
1 Loaf Gluten Free Rye
1 Pyrex Persimmon Pudding
1 Whole Pumpkin Pie
2 Whole Marble Cookies
2 Gallons Black Raspberries
2 Gallon Blueberries
5 Food Saver Strawberries
3-Jan Gallons Tart Cherries
13 Food Saver Peaches
4 2 c. Persimmon Pulp
1 Package Chestnut Flour
1 Package Mesquite Flour
5 Pounds Yellow Cornmeal
5 Pounds White Cornmeal
5 Pounds White Grits
5 Pounds Whole Wheat Flour
2 Pounds Whole Wheat Flour
3 Packages Beef Stew Meat
6 Packages Ham
1 Package Pork Loin
1 Package Pork Tenderloin
1 Package Meatballs
1 Whole Turkey
1 Package Duck Breasts
2 Packages Ham Bones
1 Package Chinese Pork Sausage
1 Package Apricot Duck Sausage
1 Package Chinese Cured & Smoked Ham Pieces
1 Package Venison Sausage
1 Package Country Ham
2 Packages Ground Beef
1 Package Turkey Breast
1 Package Brats
1 Package Chicken Sausage
1 Package Skin on Chicken Breasts
1 Package Chicken Drumsticks
1 Package Homemade Bacon
3 Packages Raw Milk Butter
1 Loaf Spinach Feta Stuffed Bread
1 Package Spicy Korean Pork
1 Container Beef Stew
1 Package Risotto Corn Cakes
1 Containers Roasted Mixed Squash
1 Package Squash Ravioli
4 Individual Bean Dip Kolaches
10 Individual Mushroom Burgers
3 Slices Cooked Bacon
5 Tbls. Bacon Bits
1 Package Chicken Veloute
3 Packages Basil Pesto
1 Container Mole
1 Container Carrot Puree
2 Container Shrimp Sauce
1 Small Pkg Raspberry Sauce
2 Containers Red Pepper Puree
2 Package Eggplant Puree
1 Package Wild Caught Blue Shrimp
1 Package Langoustines
3 Packages Shrimp Shells
4 10/Package Key West Shrimp
4 Gallon White Beef Stock
1 Pint White Beef Stock
3 Jars Corn Stock
3 Packages Corn Stock
9 Packages Cutting Celery
1 Package Morel Mushroom Duxelle
1/2 Package Artichoke Hearts
14 Packages Asparagus
3 Packages Sugar Snap Peas
1 Package Asparagus Stems
2 Packages Snow Peas
7 Packages Green Beans
10 Packages Corn
1 Packages English Peas
5 Packages Okra
2 Packages Sautéed Zucchini and Squash
6 Packages Tomato Salsa
1 Package Chanterelle Mushroom Duxelles
1 Pint Yellow & Red Pepper Puree
8 Packages Broccoli
1 Package Green Beans
6 Packages Cauliflower
4 Packages Okra
4 Packages Leeks
1 Jars Roasted Eggplant
2 Packages Green Chile Peppers, Roasted, Peeled, Seeded & Chopped
1 Package Red Chile Peppers, Roasted, Peeled, Seeded & Chopped
3 Packages Cured Salmon

Rock Lobsta'

Ok, I realize that this is not local...at all, but, sometimes you have to have a little lobster fix. I have had many people ask me for my lobster bisque recipe over the years, but I have never given out the actual recipe...until now.

This is a great fall soup. I also have used roasted fresh pumpkin in place of rice in the past in orgasmic results.


Lobster Bisque

3 oz Onions
2 oz butter
3 parsley stems
1/2 bay leaf
1 sprig thyme
2 1/2 pound lobster
1/4 Cup Brandy
3/4 Cup White wine
3 1/4 cups chicken stock
2 1/4 cups clam juice
1/2 cup rice
2 cups Extra Heavy Whipping Cream
5 oz butter
1/4 cup chopped chives.

1. Cook lobster until just red (you can ask your fish guy at the grocery store to steam it for you)
2. Remove meat from tail and claws. (I use kitchen shears to do this.) Cut meat into 1/4 inch pieces. Reserve the meat and all shell pieces.
3. sweat onions in 2 oz butter. Add parsley stems, bay leaf and thyme.
4. Deglaze the pan with the white wine and brandy. (Careful, this may flare up. If it does flame up then the alcohol is disappear in the soup. If alcohol does not flame up then it is still in your finished cooked product.) Reduce until it is just about gone (au sec)
5. Add the Lobster shells, Chicken Stock and Clam Juice. Simmer 20 minutes.
6. Strain soup.
7. Return to pot with the rice. Bring to a boil, then turn down to a simmer. Simmer 20 minutes.
8. Puree with a hand blender, blender or food processor. Add the heavy cream and butter as you puree.
9. Put pieces of meat in the soup cups. Pour soup in cups. Top with chopped chives.

Jose Cuervo, You Are a Friend of Mine

Our summer produce bounty is winding down. Cool nights and crisp days signal a transition to harvesting root vegetables and making soups and stews. At this point in the year, we've typically consumed enough tomatoes and peppers to long for a brief dining hiatus. This year is no exception.

We recently harvested the last round of hot peppers from the small garden around our house. We were also the lucky winners of the hot peppers on the "extras" table at our Community Supported Agriculture pick-up point. We've already made and canned our own hot sauce and salsa, grilled, pureed and frozen pepper pulp, and made a virtual army of vegetarian enchiladas. So, what's left?

Well, they say everything you need to know you learned in kindergarten. This is no exception.....remember that childhood tongue twister, "Peter Piper picked a peck of pickled peppers?" Ah haaaaaaaaaaaaaaaa!!!!!!!!!! Pickled peppers! Right! The famous ball park accompaniment to nachos! The thing you eat out of the refrigerator when you work from home all day and you're bored (or so I've heard)!

We are awarding bonus points to Chef Thom this week for not only pickling the peppers but for actually finding a way to use them! (Thanks to everyone who chided him about not cooking at home after last week's post - he subsequently kicked in a weekend brunch, a Sunday lunch and the pickled peppers. Keep those cards and letters coming!)

The real jewel here is that he pickled the peppers in TEQUILA. You'll either like them or eat enough of them to forget that you didn't like them. Genius!

You can pickle your own peppers as well using this recipe!

30 jalapeno peppers
4 tbsp kosher salt
3 cups water
2 cups tequila
2 tbsp agave nectar

1. Wash the peppers
2. Remove the stems without cutting off the top of the pepper
3. Cut a slit in the side of each pepper so that the liquid can get inside.
4. Combine kosher salt and water to make a brine. Put peppers in the brine, make sure they are not floating. I put them in a bowl and put a heavy plate on them to weight them down. Leave them overnight to brine.
5. Remove from the brine. Pack the peppers into a sterilized brining jar.
6. Pour the tequila in to fill the jar. Make sure you push down on the peppers a few times when it is full, this Will suck the juice into the inside of the peppers. Add the agave nectar. Refill the jars to 1/2 of the top with the tequila.
7. Put a lid on it. Put into a water bath canner for 12 minutes.

Bean Breakthrough

You may remember our adventures last winter incorporating green beans in all types of cuisine. At one point during the winter, I considered making necklaces out of them to give as holiday gifts due to our bountiful supply. Given that I could not identify a way to incorporate fried onions and mushroom soup, I knew the idea would never fly in Indiana. (Yes, family, I apologize again for bringing sautéed green beans to Thanksgiving instead of Green Bean Casserole.)

Today I would like to report a green bean breakthrough, just in time for those cold fall and winter days ahead. It is so easy your friends will want the recipe. Tell them you slaved over the beans and could not possibly share your secret, even in exchange for brownies. Or a BMW.

Also, a big shout out to Chef Thom today for earning his Certified Executive Chef designation! He is now a part of the elite in the culinary industry. For those of you thinking, "You are so lucky to have a chef around," please be sure to ask how often he cooks at home.

Oven Roasted Green Beans

Fresh green beans, rinsed, dried and stems removed
1/4 c. olive oil
Salt and pepper to taste

Preheat oven to 450 degrees. Clean and dry green beans. Toss green beans with olive oil, salt and pepper in a medium bowl. Transfer green beans to a sheet pan, placing them in a single layer. Roast for ten minutes. Remove from oven and stir. Place back in the oven for another ten minutes. Remove from oven and immediately transfer to a serving dish. Bon Appetit!

"Can" You Do It?

Thank you to WTHR-13 and Treeboy for the opportunity to demonstrate how to can vegetables on live TV this morning. Let's start with our most Frequently Asked Questions (FAQ's) based on this morning's show:
-Yes, Tree Boy is very tall.
-No, we are never awake canning before 7 a.m.
-Yes, Karen is capable of appearing on live television without speaking. (You have to see it to believe it.)
-Yes, we really did pickle okra.

More importantly, do we really live the 100-mile diet? Yes, we do. We enjoy visiting local farmers' markets, participating in a Community Supported Agriculture (CSA) program and visiting farms in the area. We can, store, dry and freeze enough produce to last us through the winter. Today you saw one of our favorite items to can - tomatoes.

If you are interested in more information about how to can your summer bounty, please leave a comment on our blog or visit National Center for Home Food Preservation. You can get the specifics of how to can most common garden items at this website.

Trust us, you can do it.

Slow Food is currently working with the federal government to make changes to the Child Nutrition Act (School Lunch Program). Any donation to help us with this made in the month of September will entitle you to a Slow Food Indy membership. For more information check out the website or come out to Whole Foods Markets this Saturday (September 26th) in Indianapolis and Carmel between the hours of noon and 2. I will be at the market on 86th street and would be happy to answer any questions you may have.

Scenes from An Italian Restaurant

You remember how it goes:

A bottle of red, a bottle of white -
It all depends on your appetite.
I'll meet you any time you want
In our Italian restaurant.

With the tomato crop booming in our side yard right now (much more affordable than actual landscaping), we are inspired to invent variations on our favorite Italian dishes. Each time we visit Italy, we are enamored with Tuscany, truffles and time-honored food traditions. It's more affordable to journey through Italian meals at home than through the Italian countryside at present, though.

Which reminds us of another journey.....and not the one from the '80's that brought us time honored Junior High slow dance music such as "Faithfully." It's the journey to preserve Indiana grown produce at its peak in preparation for the cold winter months ahead (El Nino, say it ain't so). It's easy to romanticize the joy of opening a can of well preserved-tomatoes in the dead of winter and savoring its summery essence on a snowy winter day. That would be roughly akin to telling you about the joys of children without the pain of childbirth.

Speaking of which, we definitely birthed the mother load of tomatoes this year. The pain of the experience is still fresh in my mind, in fact......mostly because we've spent many August mornings and evenings canning tomatoes. Every time I turn around, another counter is covered with a different type of tomato: German Pink, Cherokee Purple, Yellow Stripe, Yellow Pear or grape tomatoes. They are mating like crazed lovers, which makes me wonder if some of them are sipping our martinis when we aren't looking.

We did learn a valuable lesson about canning this year, though, which is that it's best shared with friends. We say this for two reasons. First, friends who are canning rookies believe this will be a fun experience, which means you can expertly direct their vigor toward tasks you detest, such as turning the crank on the food mill, doing dishes and stuffing blue cheese in the olives (because, after all, if the tomatoes are drinking martinis, shouldn't you?). Second, canning with friends is a great way to reminisce about your childhood when your family actually canned food. Remember those days? You got one job (hopefully licking the spoons - even if your mom didn't know you assigned yourself this job). Thom E was so excited about teaching friends to can, he even hosted a canning day at the school (though in retrospect, it may have been a ploy to miss the first half of a couples' bridal shower).

Well, in conclusion, we offer two great ways below to enjoy your tomato treasures while they are still ripe. Next, we remind you to can early and often. And, finally, you can meet us any time you want at our Italian restaurant. Mangia! Mangia!

Mediterranean Tomato Treats

1 medium eggplant (any variety you can buy locally will work)
Pita Bread (large or mini - If you live in Indianapolis, check out www.indyethnicfoods.com to identify local sources)
Assorted fresh tomatoes, diced
Extra Virgin Olive Oil
Greek style feta cheese, diced (or the rough equivalent from your local farm)
Assorted fresh tomatoes, diced
Fresh Basil leaves, chiffonade

Preheat oven to 450 degrees. Lightly coat eggplant in olive oil and place on a sheet pan. Roast eggplant 20-25 minutes or until skin is brown and pulp is soft. Remove from oven. Cool completely. Remove stem and skin from eggplant. Puree in a blender or food processor.

Brush pita bread with olive oil. Toast lightly. Spread toasted pita with eggplant puree. Top with cheese and tomatoes. Season to taste. Garnish with basil, if desired.


Garlicky Cherry Tomato & Bread Gratin

1- 5 oz. piece day old Baguette with crust, cut into 1" cubes (about five cups)
1 1/2 lbs. small cherry tomatoes
1/3 c. extra virgin olive oil
3 medium garlic cloves, thinly sliced
1/2 c. chopped flat leaf parsley
3/4 c. freshly grated Parmesan (or Parmesan style - buy local!) cheese
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper

Preheat oven to 400 degrees. Lightly oil a 10" ceramic quiche dish. Toss bread with other ingredients. Bake in the center of the oven for 35 minutes. Serve warm or room temperature

Going Local Week This Week

Karen & Thom E's Feast

Most food lovers can relate to "Babette's Feast," the tale of an impoverished woman who spent a large sum of money on a single meal. Of her guests, only one truly appreciated the cost of her generosity.

Sometimes we forget the true cost of living in a country that promotes and sustains industrial agriculture. It's easy to overlook the cleverly concealed costs of cleaning up contaminated water supplies from Concentrated Animal Feeding Operations' (CAFO's) waste run-off, declining health from nutrient poor/sugar and chemical laden/genetically modified foods, and the amount of our tax dollars used to subsidize the very corn that is making us obese, ill and (ironically) malnourished. Time magazine recently published an excellent piece that highlighted what America's "cheap" food is really costing us.

Reading this article and another one about CAFO's in Indiana inspired us to (yet again) contact our elected officials to express our utter disgust about the prevalence of industrial agriculture in our own state. It's particularly disappointing to share with you that the number of Hoosier CAFO's has SUBSTANTIALLY increased under the Mitch Daniels administration.

So, what's a concerned Hoosier to do?

First, take a moment send an electronic letter to these folks. It's as simple as saying, "I do not support CAFO's and will not vote for you if you continue to do so. I do support investing in sustainable agriculture that produces good, clean, fair food."
-Governor Mitch Daniels:
-Lt. Governor Becky Skillman:
-Indiana State Department of Agriculture:
-Indiana Department of Environmental Management (IDEM):

Second, support Going Local week September 6-12, 2009, by eating one Indiana local food at each meal. You can do this by purchasing food from the farmers' market, eating at a locally owned restaurant that uses local ingredients (such as R Bistro, Goose the Market, City Cafe, The Meridian or Cobblestone Grill), or even spending your happy hour at a locally owned and operated establishment (like the Mass Avenue Wine Shop, which also serves local foods).

You may wonder if this even makes a difference. As a reminder, "if half the families in Indiana shifted $6.25 of their current weekly food budget to the purchase of Indiana grown or produced local food that this effort would provide an annual contribution of $300M into the local Indiana economy. Impressive? Yes, but that's not the final number. Studies consistently show a that a dollar spent locally will multiply itself by three to five times making the actual economic impact of that one dollar in the local community where it was spent far greater than a buck," (per www.goinglocal-info.com).

Third, consider replicating our local food feast using the recipes below!

Pesto Vegetables in Puff Pastry

1 sheet puff pastry
1/4 c. pine nuts, toasted
4 T. olive oil
1 medium yellow squash, sliced 1/4" thick
2 petite pan squash, sliced 1/4" thick
1 zucchini, sliced 1/4" thick
1 red onion, thinly sliced
1 yellow onion, thinly sliced
1 red pepper, small diced
1 c. firmly packed basil leaves
4 T. olive oil
1/4 c. Parmesan cheese, thinly shaved
2 large garlic cloves, roughly chopped
1 tsp. kosher salt
1 c. soft white cheese, such as fromage blanc or fresh mozzarella
1/4 c. flour
1 egg, beaten

Preheat oven to 400 degrees.

Heat 4 T. olive oil in a large skillet over medium high heat. When it is shimmering, add vegetables. Sauté until cooked through. Remove from heat and set aside.

Place basil and olive oil in a blender or food processor on high speed for one to two minutes. Add pine nuts and Parmesan cheese. Process on high speed again, until it forms a chunky paste. This is Pesto.

Place garlic cloves and kosher salt in mortar. Use pestle to grind until a paste forms. (You may also remove the pesto from your blender or food processor and make garlic paste in there if you prefer).

Lightly flour a bread board or counter. Roll out puff pastry to a large rectangle. Spread rectangle with pesto, starting the center. Then, top with garlic paste. Next add vegetables in a think layer to within 1" of the pastry border. Finally, sprinkle with cheese. Roll jelly roll style and place on a sheet pan. Brush with beaten egg.

Bake until puffy and golden brown. Serve hot or room temperature.


Watermelon Jicama Salad

One medium watermelon, peeled, seeded and cubed
2 red onions, thinly sliced
1 medium jicama, julienne
2 c. feta cheese, small dice
Leaves from three sprigs of mint, chiffonade
Small handful of cilantro, minced
2 limes, juiced
3/4 c. extra virgin olive oil
1/4 c. balsamic or tarragon vinegar
Salt and pepper

Place first six ingredients in a large mixing bowl. Then, whisk together lime juice, olive oil, vinegar, salt and pepper. Toss dressing with salad. Chill. Serve.

Celebrate Indiana's GOING LOCAL WEEK 2009 by eating one Indiana local food at each meal. By consciously choosing locally grown and produced foods you'll enjoy fresher and more varieties of food, get in touch with the seasonality of the Indiana food shed, protect the environment, and help support the local Indiana economy.

There's no one central event for GOING LOCAL WEEK 2009. The event supporters are asking participants to celebrate the event on a local and personal level. Here are some ideas for activities during that week:

Visit a restaurant using local ingredients, farm, farm market, or farmers' market in your area.

When dining out, choose restaurants who support our local producers by offering local food items on their menus or in their dishes. Find these restaurants at www.indyethnicfoods.com

Host a local foods pitch-in and ask everyone to bring a dish made primarily with local foods.
Bring in fresh Indiana melons for the staff instead of doughnuts during the week.



Have an in-office potluck lunch where everyone brings in something they’ve made with a local ingredient.



Go out to an after-work “happy hour” at a local winery if there is one close by.


Get together with your friends at work and take turns that week bringing a local food dish to share at lunch.

Choose to switch one of your pantry or refrigerator staples such as dairy products or eggs to one from a local producer.

Go to a U-pick.

Preserve some fruits or vegetables for winter use.

Invite some friends over for a local food cooking activity--make a pie with apples you picked from a local orchard, make bread or muffins with Indiana flour or cornmeal, or make tomato sauce with the last of the season Indiana tomatoes.

We hope you'll take the time to tell us what you're doing and how you're planning to "discover, celebrate, and savor the abundance of Indiana's fresh, in-season, and local foods."



Indiana Local Food Stimulus Package noting that if half the families in Indiana shifted $6.25 of their current weekly food budget to the purchase of Indiana grown or produced local food that this effort would provide an annual contribution of 300 million dollars into the local Indiana economy. Impressive? Yes, but that's not the final number. Studies consistently show that a dollar spent locally will multiply itself by 3 to 5 times making the actual economic impact of that one dollar in the local community where it was spent far greater than a buck.

Summer Entertaining

Last weekend we had a wonderful dinner party with high school friends of Karen. We started the evening with a walk around our urban garden, pick and tasting some of the fun little herbs I have planted: Shiso, Stevia, Thai Basil. Of course, all the standard herbs are peaking right now as well. We also have 12 different heirloom tomatoes planted so it was fun talking about how each are different. We peaked at peppers and picked fresh strawberries. So, We ended up making a dinner together with a menu of:
Smoked Indiana Trout on toast points
Zucchini Carpaccio
Sous Vide grass fed strip loin that was finished on Hickory coals, Horseradish mashed sweet and red potatoes, Sauteed Swiss Chard
Chocolate mousse pie with Peanut Butter Sauce and House Made Sparkling Concord Grape Juice

Below are a few of the recipes:

Squash Carpaccio

Zucchini and/or Yellow Squash, thinly sliced with knife or mandolin
Kosher Salt
Cashews or pine nuts, chopped
Olive Oil

Slice vegetables. Sprinkle with kosher salt. Let stand 30 minutes. Meanwhile, toast nuts in a 375 degree oven for 5-7 minutes or until lightly toasted. Drizzle salted vegetables with olive oil. Sprinkle with nuts. Serve.


Horseradish Mashed Potatoes

Sweet Potatoes, peeled and cubed
White potatoes, cubed
4 T. butter
Kosher salt
Heavy Cream
Black Pepper
Prepared Horseradish

Boil potatoes until fork tender. Stir in butter and cream. Mash by hand until they reach desired consistency. Add more cream if needed. Sprinkle with salt and pepper. Stir in horseradish to taste. Taste and adjust seasonings and horseradish to your desired level.


Swiss Chard

Bunches of Swiss Chard
Bacon Fat or Olive Oil
Kosher salt & pepper

Heat fat over medium high heat. When melted, add Swiss chard. Sauté until completely wilted. Sprinkle with salt and pepper. Serve."

Phat Wrappers

Can't you picture us tooling around Midwestern farms with dark shades and bling?

Last week we visited Skillington Farms, located in Lebanon, IN. Stan and Laura Skillington hosted the Slow Food Indy (www.slowfoodindy.com) members and guests at their farm for a Hoedown Showdown on Father's day. There were almost 150 people camping out on their front lawn enjoying fresh fried chicken (cast iron skillet, lard and all!).

The Skillington's raise chickens, turkeys; as well as sell cows, pigs and lamb. We toured the farm and learned that Stan does all of this in addition to working full-time at AT&T! We traveled through the life of a baby chick on the farm on through farm "graduation." The farm was so clean, and the family truly has it down to a science (pun intended)! The most surprising part was learning how much better they fare from a sanitation perspective than their industrial farming competitors.

Let's get down to the real dish, though - Karen's vegan lettuce wraps she entered in the side dish competition. Karen is notorious for opening the refrigerator and cooking something...........anything............innovative. This time her experimentation earned first place in the side dish competition! The real challenge has been getting her to sit still long enough to write down the recipe so all of you can enjoy it!

The great news is the lettuce wraps use lots of local ingredients! You can modify this recipe to include whatever vegetables are fresh at the time (i.e. squash, zucchini, onions and cabbage in July/August).

Early Summer Vegan Lettuce Wraps
4 T. olive oil
4 c. seasonal vegetables, small dice (the award winning version included fresh, local asparagus, green onions, sugar snap peas, shitake mushrooms)
5 cloves garlic, minced
1/2 T. fresh ginger, peeled and minced
6 Thai Basil leaves, chiffonade
3 stems Parsley (leaves removed from stems), chopped
Small handful chives, chopped
2 c. prepared rice or quinoa (prepared according to package directions using water or vegetable stock)
2 T. prepared mustard (available at Indianapolis area farmers' markets)
4 T. soy sauce
1 T. Worcestershire Sauce
1/4 c. nutritional yeast (available at Good Earth and Whole Foods)
1 head leafy lettuce or iceberg lettuce (washed and separated into individual leaves)

Heat oil in a large skillet over high heat. Add vegetables, and sauté six to eight minutes, until al dente. Add garlic and ginger, and sauté another 30 seconds. Add fresh herbs, and stir to combine. Add rice or quinoa, and stir. Let cook until rice or quinoa is heated through. Add mustard, soy sauce and Worcestershire. Continue to cook until liquid is absorbed. Stir in nutritional yeast. Add salt and pepper to taste. Serve filling warm or room temperature with cold lettuce leaves.

Times they are a changin'

Food can transport you to a specific moment in time. When I smell marinara sauce, I immediately think of my grandparents. The smell of potatoes frying reminds me of my mother. A single bite of Parmesano Reggiano cheese transports me to Tuscany. Tomatoes transport me to hot August days in Indiana. There is nothing better than walking out your back door, plucking a ripe tomato out of the warm summer sunshine and taking a big bite. Pure heaven.

This week we experimented with how to blend seasons on a single plate. Like our ever changing weather (54 degrees and rainy Wednesday, 75 degrees and sunny today), lines are gently blurred between the flavors of the seasons. Fortunately, our experiment worked, and we created a delicious pasta dish! This vegan dish is great for any guests or members of your household with allergies because it can also be made gluten-free by using brown rice pasta (available at Trader Joe's). We used remaining vegetables and vegetable purees from the freezer as well as fresh, seasonal vegetables. Best of all, this recipe takes into account my cardinal cooking rule: "It's always better with garlic." Bon Appetit!

Seasonal Fusion Pasta

1 c. almonds, chopped
1 lb. Rotini pasta (we prefer Trader Joe's organic brown rice pasta)
Yellow pepper puree (instructions below if you don't have any to pull from your freezer)
Olive Oil
2 large onions, halved and thinly sliced
2 green onion or spring leeks, sliced
6 cloves garlic, minced
6 sprigs fresh parsley, minced
6 chives, minced
2 c. broccoli flowerets, steamed or blanched
8 medium asparagus spears, grilled and sliced
Salt and pepper

Preheat oven or toaster oven to 400 degrees. Place chopped almonds on a baking sheet and toast for five minutes. Stir almonds. Return to oven for one to two minutes, or until lightly toasted and golden brown. Set aside.

Cook pasta according to package directions. Drain and toss with yellow pepper puree.*

In a large skillet, sauté onions in olive oil over medium high heat until well caramelized. Add green onions or leeks and sauté until soft. Add garlic and sauté until fragrant, just under a minute. Add fresh herbs and stir until combined. Reduce heat to medium. Add broccoli and asparagus. Cook until vegetables are heated through.

Toss vegetables with pasta and puree. Warm over medium low heat until heated through. Salt and pepper to taste. Serve immediately garnished with toasted almonds.

*To prepare yellow pepper puree, char skins of two yellow peppers over an open flame (gas stove burner or grill). Remove skins, stem and seeds. Place in a vendor or food processor until smooth. (After cooling, this mixture freezes well.)

Looks like we've made it......

.....We left each other on the way...to another love. Looks like we made it....or I thought so til today. Until you were there everywhere, and all I could taste was love the way we made it!

It doesn't take a '70's song to remind us food is love in our household. We travel with food in mind. We have vacations where there are no pictures of us, only pictures of the food we've eaten. We invite people to our home to share food and, by extension, love.

That's why I'm excited to share with you our greatest food accomplishment to date (the antithesis of Chef Thom's root beer experiment): WE LIVED LOCAL FOR A WHOLE YEAR!!!!!! Our Community Supported Agriculture (CSA) program started again last week with beautiful salad greens, radishes, chives, mint, lemon balm and asparagus. Our goal was to live local for a year, and it LOOKS LIKE WE'VE MADE IT!!!!!!!!!

Achieving our goal gives us the chance to pontificate about our experience. And, you, as unfortunate subscribers to our blog, will now be forced to travel this sentimental journey with us. Our top ten observations:

(10) We got soooooooo lucky with the amount of food we preserved. We did not have a guide or reference point. We just guessed, and we guessed correctly! Chalk this one up to, "We'd rather be lucky than smart."

(9) You can still entertain while living locally. We hosted multiple dinner parties at our home without going to the grocery store. Can you imagine the luxury?

(8) Canned tomatoes will chase away the winter blues. After 60 or 70 gray days in a row (check), there is nothing more soul nourishing than opening home canned tomatoes and smelling SUMMER.

(7) The barter system works! You read our pain as we noshed on green beans ad nauseum (literally). Thanks to our friends from Seldom Seen Farms for trading green beans for canned, diced tomatoes. We haven't been this happy to trade something out of our lunch boxes since grade school.

(6) You will cook more creatively with limited supplies. Let's face it, the beginning of Spring is a tough time for dining locally at your own home. The winter supplies have dwindled. The spring crops have yet to arrive. You will become incredibly resourceful when you start to evaluate what you can make with apples, green beans, corn on the cob, pureed peppers and plums. Danger: There are no known recipes that contain all these ingredients!

(5) Out of season produce is as flavorful as my shoes (sorry, Jimmy Choo). We've spent years buying peppers in January, watermelons in December and cucumbers in April (HINT: these things are all out of season). We never realized how flavorless they were until we ate our tasty food at home, preserved in season, then ate somewhere else serving out of season foods. Those waxy peppers don't look good to us in January anymore.

(4) We discovered new restaurants. When we decided to get serious about all this, we started eating at places better aligned with our food philosophy. We've always liked R Bistro and added City Cafe and others to our repertoire as a result.

(3) We know the names of the people who grow our food. We know if our chickens lived happy, free range lives. We know the RDA for wheat berries (did you know these are grown locally?) We discovered local mushrooms. We fell in love with Local Folks ketchup (wicked good, if you've never tried it). We know these folks by name, we've visited many of their farms, and none of our food has been recalled. Yippee!

(2) We've earned the right to play "Revolution" repeatedly. Remember the lines, "You say you got a real solution? Well, you know, we'd all love to see the plan." We made a plan and lived it out! We're advancing the local food revolution! It's awesome!

(1) Anticipation rocks! Do you remember what it's like to really, really, really want something? A new bike? A Boy Scout merit badge? A pony? A promotion? Antonio Banderas? Eva Longoria (before the -Parker)? That feeling where you absolutely must have and it will give anything to get it NOW........even though you can't have it RIGHT NOW......which is what makes it so good when you finally get it! That's what happens when you eat food in season. You know you love asparagus, and the season is coming. You know you really, really love tomatoes, and you'll have some in two and a half months. Waiting makes it better. There's NOTHING like that first bite.

If you would like to learn more about Locavore Living, we will be speaking at the Slow Food Indy event in conjunction with the Weston A. Price Foundation. It is on the 30 of August, at Weston A Price's facility in Fishers, 116 & 69; it's the rec building of a Methodist church

Slow Food Indy Potluck Picnic and Farm Tour

Slow Food Indy Potluck Picnic and Farm Tour
via Going Local by Victoria Wesseler on 24/05/09


Join Slow Food Indy for a potluck picnic and tour of the biodynamic Seven Springs Farm on Sunday, May 31, at 2:00 p.m.

Luella & David Porter raise chickens, turkeys, and beef cattle on their biodynamic farm in Rush County, about 40 minutes southeast of Indy. Their all-natural farm fresh eggs are a mainstay at several Indy-area markets and restaurants. The couple will lead a tour of their farm and explain the biodynamic practices they employ to keep their animals and their land healthy and productive.

Bring a dish to share and feast on a potluck picnic at the farm. Remember to bring your own reusable dining ware (plates, utensils, cups, bowls, etc.) to minimize waste.

If you're interested in carpooling, contact Slowfoodindy@gmail.com.

And if you haven't tried Luella's Magic Quiche you are missing a real treat!

Yes, we were growing it in the basement......

It's not surprising, really. The naturalist movement is associated with certain behaviors that don't appeal to everyone. Behaviors that can put one into a particular state of mind. It all started back in the winter.....

Chef Thom poured over the Seed Savers' catalogue all winter long. He dog eared pages, circled things, researched and dreamt of all that our suburban yard could become. When the seeds finally arrived, he couldn't help himself! He planted them in the basement! We have two windows in our unfinished basement. And, I have to be honest, we have the most unique basement in America (once you look past the rarely used elliptical runner). We have three hams hanging under the stairs in various stages of becoming proscuitto. We have enough platters to cater an extravagant party for the entire Royal Family. We have more wreaths than we have doors. We have already purchased half of this year's Christmas gifts (guess which one of us is ahead of schedule). We have our "root cellar" of local food supplies (onions, garlic, squash). And, then, we have a large, folding table covered with tiny patches of dirt and sprouting seedlings.

It reminds me of childhood when you plant a flower seed in a Styrofoam cup and pray, pray, pray that the seed turns into a beautiful flower by Mother's Day, least you be the only child in your neighborhood giving your mother a cup of plain dirt. (A cup of dirt always looks great next to a homemade card, of course).

But, I digress. We've been watching the seedlings sprout. And, to ease them into their new outdoor environment, Chef Thom made use of his blue boyhood wagon. Each day he rolls the seedlings in and out of the garage for the appropriate amount of sunlight and rain. He's been moving our composted soil to beds made for the seedlings.

This week we reached a new level of status with the neighbors by having three tons of highly stinky, composted soil delivered to the house. It's in a giant pile on the driveway (except for the parts that have been scattered across the lawn). This dirt covered yard has allowed us to meet neighbors we would never have met in the past! They are fascinated with the dirt.....and the blue wagon with plants.

It's all part of our carefully crafted plan to convert everyone to locavore living!!

Everything's coming up......Asparagus.....

We did procure that local asparagus thanks to our local farmers! We added morel mushrooms to our stash from Goose the Market. Chef Thom took morel mushroom hunting to the next level by searching in his brother and sister-in-law's backyard......along with his nieces, ages 22 months and five months. As you might imagine, they were very helpful, especially after watching the movie "Ratatouille" multiple times!

When you wait all winter for your favorite ingredients, you must consume them immediately! Many of you know that reading "Animal Vegetable Miracle" by Barbara Kingsolver inspired our local food adventure. The book features a recipe we've been excited to try: Asparagus and Morel Bread Pudding (see below). We highly recommend it, especially when you use local asparagus, local morels, local butter, local milk, local eggs and homemade bread! This will become your favorite spring breakfast. You won't even notice you've become a vegetarian!

We already started freezing asparagus and morels to enjoy year-round. If you want to join our adventure of living and eating locally, this is the right season to start preserving food! Picture the joy of a cold winter day by the fire.......eating asparagus!

ASPARAGUS AND MOREL BREAD PUDDING

3 cups milk

1 cup chopped spring onions with green shoots

Add onions to milk in sauce pan and bring to a boil, set aside to steep

1 loaf stale or toasted multigrain bread broken into crouton sized crumbs

Pour milk over crumbs and allow bread to soak

1 lb. asparagus

Chop into ½ inch pieces and simmer in skillet full of boiling water until bright green

2 tbs. butter

1 lb. morels (or other wild mushrooms)

Salt and pepper to taste

Melt butter in skillet, cook mushrooms until tender, add spices and set aside

4 eggs

1/3 cup chopped parsley

3 tbs. oregano

3 cups grated Swiss cheese

Break eggs and beat until smooth, add herbs and plenty of salt and pepper, add bread crumbs with remaining milk, asparagus and mushrooms with their juices and 2/3 of the cheese. Mix thoroughly and pour into a greased, 8x12 gratin, sprinkle remaining cheese on top and bake at 350 for about 45 minutes (until puffy and golden).

Spring Anticipation

Karen has gotten to the point she is rolling her eyes at me every time I mention asparagus. With the sun returning to the State of Indiana I have become enthralled with the idea of local vegetables growing again. Asparagus sticking their flavorful tips out of the ground, morel mushrooms poking around leaves, garlic send up shoots. We are heading into a magical time of year. And, yes, I may talk a little bit to much about how I excited to have fresh asparagus and morels sauteed together with a little "pet" butter.

This is also the time of year that we all need to start thinking about what to grow in our own gardens. Karen and I grew 5 plants last year. It is amazing how much one plant will produce. We were able to get 20 pounds of tomatoes from one plant. So, no excuses here, plant at least one vegetable, even if it is in a planter on the porch.

I started a few sprouts for peppers, tomatoes, onions, herbs, and a few native plants. Once these plants start developing leaves I will place them outside during the day and bring them in at night. Then, in the first week of May, I will plant them outside. Slow Food Indy is selling seeds at the Indy Winter Market as well as the Broadripple market. The seeds they are selling are heirloom. Goose the market is also selling these seeds.

If you don't have the patience to start from seed, you can always buy starts from your local greenhouse. It is best to wait until the first week of May to get stuff in the ground.

Indy Star Articles

I have had the opportunity to be involved with several articles in the Indy Star in the past few weeks. It all started when I was asked what I thought were the top ten food wonders of Indianapolis. They included one of my favorites in the article (butterscotch pie from Gray Brothers). They also decided to take 5 of the other ones and make it into a My Favorite Things article.
Today I was also involved with the Taste Section feature. The articles include information about preparing lamb for your Easter meal as well as recipes from the students for side dishes. I am really happy with the articles and especially the food pictures. The students did a wonderful job creating these recipes.

Fiesta Dinner

Karen made this for dinner this week. Wow, are the flavors wonderful together!

Enchilada Casserole

1 dried chili pepper
2 dried peppers
1 c. dried beans
1. c. rice
1 c. canned, diced tomatoes (home canned preferred!)
1 T. Italian seasoning
2 cloves fresh garlic, minced
2 medium onions, sliced
1 jar canned, diced tomatoes (home canned preferred)
1 small can tomato paste (home canned preferred)
2 tsp. hot sauce
4 corn tortillas, cut in fourths

Reconstitute three dried peppers in water for 24 hours. Place dried beans in a bowl and cover with water. Soak for 24 hours.

Discard water from beans. Place beans in a pressure cooker with 8 cups water. Seal pressure cooker. Turn heat to high. When steam is pouring out, turn beans down to low and simmer for 45 minutes (ensuring steam is at a steady level). After 45 minutes, carefully open pressure cooker over sink, pointing away from face. Drain beans.

Cook rice in rice cooker according to appliance directions along with 1 c. canned, diced tomatoes. (the standard ratio is 1 c. rice, 2 c. liquid using 1:2 ratio. Cover. Turn on.)

In a large skillet, heat olive oil over medium high heat. Add garlic and sauté for 30 seconds. Add onions and sauté until translucent. Add rice and beans. Stir to combine. Season to taste. Set aside.

In a large saucepan over medium heat, combine large jar diced tomatoes, reconstituted peppers (stems and seeds removed) and tomato paste. Bring to a boil. Reduce heat. Simmer over low heat until thick. Remove from heat. Puree until smooth. Return to heat. Add hot sauce. Season to taste.

Heat oven to 375 degrees. Spray an 8x8" baking pan with cooking spray or coat with olive oil. Ladle enough enchilada sauce to cover the bottom of the 8x8" pan. Place five tortilla pieces on sauce. Scoop half of beans and rice on top of tortillas. Ladle enough enchilada sauce to cover. Repeat layers. Bake covered for 25 minutes. Remove cover, bake 5-10 remaining minutes or until done.

Monday Goodies Recipes

I can feel the excitement of spring coming. I hear people talking about what seeds they are buying and what they will be doing once it warms up a little. But, for now we have to look longingly out the window with a great cup of soup.
Enjoy this recipes to warm you up this week.


Mediterranean Lentil Soup

1 onion
1 carrot
2 T. olive oil
Salt and pepper
1 c. brown lentils
2 cloves garlic
2 dried chili peppers
2 qts. water
1/2 tsp. cumin seed
1 tsp. fennel seed
1 c. diced, canned tomatoes
1 c. cooked rice
Lemon juice or red wine vinegar
Extra-virgin olive oil
Minced parsley

Place chili peppers in water to reconstitute. Peel the onion and carrot and cut into small dice. Sauté them in the olive oil in a soup pot over medium heat, seasoned with salt and pepper, cooking until they are tender. Meanwhile, carefully pick through the lentils, removing any small stones or debris. Rinse the lentils thoroughly in cold water.

Wrap garlic and reconstituted chili peppers in a cheesecloth sack, add it to the soup pot. Add the lentils and the water. Bring to a boil and simmer until the brown lentils are very soft, 45 minutes to one hour.

While the soup is cooking, toast the cumin and fennel seeds in a skillet over high heat for a minute or two, until their aroma is released. Pound them in a mortar. Chop parsley leaves (or pull some from your freezer from last summer's garden!).

When the soup is done, take out the cheesecloth sack and squeeze any broth back into the soup. Stir in tomatoes and rice (I just stole some rice from my Spanish concoction above). Add the ground spices and taste for seasoning, adding salt and pepper, if necessary, and a dash of lemon juice or red wine vinegar. Serve garnished with a dribble of extra-virgin olive oil and a sprinkling of the chopped parsley.

*Food sources: Parsley (what we grew and froze last summer), Tomatoes (what we canned and traded for from the summer), Onion/carrot (Winter Farmers' Market), Chili peppers (Dried from summer), Brown Lentils (From Slow Food Ark of Taste, purchased at Terra Madre in October).





Mangia! Mangia! Pasta

12 oz. dried pasta
Salt
Olive Oil
4 cloves garlic, minced
1/2 lb. Fresh mushrooms (can find shitake mushrooms right now), sliced
12 oz. Green Beans, sliced
Parmesan Style Cheese

Boil pasta according to package directions. Drain and set aside.

Pour a couple tablespoons of olive oil in a large skillet. Sauté garlic in olive oil for 30 seconds or until fragrant. Add green beans and sauté for 2-3 minutes. Finally, add mushrooms and sauté mixture until mushrooms are soft.

Add pasta to skillet, and sauté mixture together until pasta is hot. Adjust seasonings. Serve immediately with grated cheese and a drizzle of olive oil.

*Food Sources: Pasta (DeCio Pasta from Farmers' Market in Scottsdale, AZ), Mushrooms (Winter Farmers' Market), Garlic (purchased from a farm in Orange County i August and have hanging in the basement), Green Beans (you already know these are frozen from our CSA this summer), Cheese (Traders' Point Creamery)

Wired on the good stuff!

My question to both of you that read our blog is, "Did you try making the potato soup?" We are still finishing the last few bowls of that delicious concoction that seemed to mate and multiply each time we closed the refrigerator door. It was amazingly well timed with us hosting a luncheon Friday in which we produced about 8x the amount of mashed potatoes needed, so we are living in starch heaven! I would like to tell you we are putting those carbs to good use by running a marathon today, but, as usual, we're just cooking........and, eating. Seriously. You know us. Do we look like marathon runners?

At the luncheon yesterday, we received lots of compliments about our coffee. Neither of us have taken up part-time barista employment (though that's not a bad idea), which means it must have been the coffee beans we purchased at the Indy Winter Farmers' Market from Harvest Cafe Coffee Roasters. If you miss them at the Farmers' Market, they do offer private appointments! I'm enjoying a cup now so that I can embrace the day! Helloooooooooooooooooooo, world!

The question of the day is, "If I sprinkle this coffee on the laundry, will it fold itself?" One could only hope.

For those of you carefully tracking our green bean saga, I would like to reinforce that everything you need to know about life you learned in elementary school. I have one of those particularly finicky mothers who packed fruits and vegetables in our lunch (occasionally along with riddles, yes, riddles); all the while we longed for any "Hostess" product. We struggled with the lunchroom trade for two reasons: we once attended a school so strict that talking was not allowed during lunch and because NO ONE WANTED TO TRADE CUCUMBERS FOR A HOSTESS CUPCAKE! However, we have found new application of this age old principle by trading some of our carefully frozen green beans for beautifully canned tomatoes. Thank you, Kellie! You have saved us from certain green bean death!

While I look at our growing compost pile through the window, I'm wondering what else I'll add to it today. It will certainly contain scraps from these tasty meals.....

Black Bean Tamales - I have to admit I cheated here and bought these from "The Tamale Guy" at the Farmers' Market. They need to be steamed for about 50 minutes. With them, I'll be serving salsa (frozen this summer) and Spanish rice (organic rice cooked in the rice cooker with a bit of saffron and tomato juice stirred in). To give the rice an extra nutritional boost, I will be adding wheat berries to the concoction in the rice cooker. The ones we have were grown locally at Agape Farms. They can be purchased at the Trader's Point Winter Farmers' Market.

Mediterranean Extravaganza - I love this cuisine! So, today, I pulled eggplant from the freezer that I charred on the grill, removed the peel and pureed this summer. When it thaws, I will add salt and pepper and serve it with warm pita bread from Al-Basha in Fishers, IN. It will be a great complement to Mediterranean Lentil Soup (recipe will be posted tomorrow).

Mangia! Mangia! Pasta - This is the quickest "slow food" I could concoct (and still use some of those blessed green beans). See recipe below. I used pasta that we purchased during a trip to a Farmers' Market in Scottsdale, AZ. The company is called DeCio Pasta, and they make delicious products! For the recipe below, I used the spinach, basil and garlic pasta. You can substitute any pasta you like.

Monday Goodies Recipes

Below are several recipes that Karen was busy cooking last week. Yum!

Peaches n Cream Oatmeal

1 c. steel cut oats
4 c. liquid (can use any combination of water, cream, milk, soy milk, oat milk)
Salt
Peaches, medium diced

Bring liquid to a boil. Stir in oats. Reduce heat to simmer. Stir every couple of minutes through the 30 minute cooking time. Adjust seasoning. Stir in peaches.

Food sources: Oats (Good Earth), Milk (Trader's Point or Apple Family Farms), Peaches (From our freezer from Your Neighbor's Garden this summer)


Potato Soup

6 medium potatoes, peeled and sliced
2 carrots, diced
6 celery stalks, diced
2 quarts water
1 onion, chopped
6 T. butter
6 T. all-purpose flour
1 tsp. salt
1/2 tsp. pepper
1 1/2 c. milk

In a large kettle, cook potatoes, carrots and celery in water until tender, about 20 minutes. Drain, reserving liquid and setting vegetables aside. In the same kettle, saute onion in butter until soft. Stir in flour, salt and pepper; gradually add milk, stirring constantly until thickened. Gently stir in 3 c. reserved vegetable liquid. Simmer until taste of flour is no longer present. Gently stir in cooked vegetables. Add enough reserved cooking liquid to make soup desired consistency.

*Food sources: Trader's Point Creamery (milk), carrots (preserved from CSA), celery (preserved from CSA), onions (from Indianapolis Winter farmer's market), butter (Swiss Connection)




"Hoping for Spring" Strudel

3 large onions, sliced
2 T. butter
12 thin stalked asparagus, sliced
1/2 lb. shitake mushrooms, cleaned and sliced
2 c. grated smoked cheddar cheese
Fresh rosemary
Salt
Pepper
4 T. butter, melted
Phyllo Dough

Preheat oven to 400 degrees. In large saute pan, melt butter and caramelize onions. Add asparagus and continue to saute. Add mushrooms and saute. Once mixture is well cooked, sprinkle with fresh rosemary, salt and pepper. Brush layers of phyllo dough with melted butter. Sprinkle with salt and pepper. Once desired number of layers have been prepared, spoon vegetable filling onto dough. Cover with cheese. Roll jelly roll style.

Place on sheet pan and bake for 20-25 minutes, or until phyllo dough is golden brown.

*Food sources: Trader's Point Creamery (cheese), rosemary (frozen from our garden), asparagus (preserved from CSA), shitake mushrooms and onions (from Indianapolis Winter farmer's market), butter (Swiss Connection)

Real Money Matters for Indiana

Victoria Wesseler at Going Local wrote a great piece today on the importance of eating local. Victoria has a vast experience in governmental affairs and has done a little research. Her theory is; if each family spends just $6.25 a week buying local food, it will produce up to a $1.5 billion impact on Indiana per year. As much as the government's want to kick around all the astronomical figures, this is what it really comes down to...buy local to keep your friends and family employed. Please take 2 minutes to read her articles.

School Lunch Programs

I had the opportunity to set on a year long board to talk about the school lunch programs and edible schoolyards that was supported by the Eagle Creek Foundation. The finally of the discussions was an appearance by Alice Waters to speak at the Indianapolis Museum of Art. It was truly disturbing to listen to teachers and school nutritionists talk about how the kids eat in the schools. I think one of the worst parts is; that they did not always believe it was bad.
Kids are lined up and walk into a cafeteria single file without talking. They are not allowed to talk while they eat... This sounds like a concentration camp, not a school in the US.
Then there is the food. Most schools don't have kitchens at this point. All the food comes from a central commissary where the "food" is prepared hours before lunch. Shipped to the school where the food is "dispensed". Forget using any fresh fruits or vegetables as the kitchens will not even have a cutting board or knife to prep them.
Good thing is that there are some schools that have made efforts to look at local fresh foods and even planting edible schoolyards. It has made dramatic improvements in the health of the children in the schools as well as the neighborhoods. The picture above is taken at in edible schoolyard in an impoverished area of Muncie. The garden was planted on an abandoned lot in an area where half the houses were abandoned and no one cared about the neighborhood. The kids picked up litter as they walked to the garden. Soon the parents started picking up litter when they were out. It became contagious and soon neighbors were mowing lawns of abandoned houses and taking more care of their houses. It was dramatic to see what could happen in one year.

Check out this Op-Ed piece that was in the New York Times, co-authored by Alice Waters:
Op-Ed Contributors
No Lunch Left Behind
By ALICE WATERS and KATRINA HERON
Published: February 20, 2009
The National School Lunch Program, costing around $9 billion a year, has turned out to be a poor investment. It should be redesigned to make our children healthier.
View the full piece

Tourist in Your Own Hometown, Sunday

Sunday

We're still in love with Indianapolis. Our kind of town. This is not a sentence we would have written with such conviction just three short days ago.

Thom E is all out of new shoes, so we have to walk down to breakfast in our slippers. How cozy. It was fun to hear the group's adventures from the day prior.......discovering Goose the Market , stocking up at Trader Joe's and seeing Lucas Oil Stadium for the first time.

After an omelet and some warm coffee cake, we packed our belongings and headed to our first stop of the day, the Oldfield-Lilly House and Gardens. This 26-acre historic estate is on the same property as the Indianapolis Museum of Art. These are both free events as well. It's amazing how much you can see and do in Indianapolis at no charge. This has been a shocking discovery for both of us!

Anyway, we toured the home and learned that J.K. Lilly purchased the home from the Oldfield family. The audio tour headphones (free, also) clued us in to the history of each room and insights about the people who visited them. Lilly had an impressive collection of first issue books that he donated to Indiana University some years ago. Beyond the house, we enjoyed touring the well designed gardens. We would like to visit there again in the fall and spring, as the gardens were designed to be the most magnificent during those seasons.

We planned to spend the afternoon in Fountain Square, one of Indianapolis' oldest neighborhoods and the oldest historic district in the state. It's only five minutes from downtown but feels a world apart. Most of the restaurants and shops are closed on Sundays, so you might plan ahead better than we did!

We still found plenty to keep ourselves entertained, though, like lunch at Siam Square. This restaurant absolutely qualified as a hidden treasure! It's located in the building Bistro 936 formerly occupied on Virginia Avenue and serves up unbelievably tasty Thai cuisine. We sampled Som Tum, a papaya salad with peanuts that was so hot I felt certain we had been transported to a Floridian beach mid-August. We couldn't stop eating it! Siam Square uses local foods (they can even tell you the name of the lady who grows their Thai chili peppers) and can tell you the cultural nuances of each dish (such as the popularity of green curry with Thai people).

Vegetarian friends, please visit this Mecca. You may need to bring along some tissues, though, because the sheer number of vegetarian options will move you to tears. Move over dinner of side dishes at the local steak house!!!!!!!!!

We worked off our lunch with a highly entertaining hour of Duck Pin Bowling. I am generally not a fan of any event that involves wearing used shoes (notable exceptions would include offers of used Jimmy Choo's, Manolo Blahnik's and anything Prada), but this was an absolute riot! If economic circumstances ever dictate a job change, I should not plan to support myself by joining the professional Duck Pin Bowling circuit.

OK, ok. Back to the history. Fountain Square Recreation originally opened in 1928 and featured a bowling alley and billiard hall. The business closed in 1957 and remained vacant until 1994 when it was restored with authentic 1920's vintage bowling equipment and a 1918 pool table. This is a very, very fun place to spend an hour.......or two..........especially when you finish it off with:

FRESH DOUGHNUTS. Friends, this is much better than Krispy Kreme. The Fountain Square Diner makes fresh doughnuts each morning. You can purchase one for the low, low price of fifty cents. That's three for $1.50 if you passed elementary school math, which means you can try the original, caramel frosted and chocolate frosted. (I hope my doctor is not reading this blog because I did try all three.)

We've decided that there is more to see in Indianapolis, and we plan to hit the local touring circuit again this summer.

Here's what we really learned:
-There's more than corn in Indiana.
-If you want to buy more than corn in Indiana, visit the winter farmers' market......Mayor Ballard was even there!
-It is still fun to encourage first-timers to try the shrimp cocktail at St. Elmo's.
-There are more reasons than ever to LIVE LOCAL.
-Knowing about your community builds your sense of community.

And, as my mother would say when we returned home from every vacation, "Be it ever so humble, there's no place like home."

I'm clicking my bowling shoe heels together right now.

See all of the pictures