How Sweet It Is...

When frosted window panes replace fall’s foliage, we crave winter’s hearty fare. From stews to soups and root vegetables to the treasures of our root cellar (OK, it’s just a basement, but that’s not very poetic), we are inspired to experiment with new flavor combinations. Holiday entertaining lends itself to leftovers and scraps that can easily be transformed into new meals. We challenged ourselves to create new breakfast fare using ingredients in our pantry and refrigerator.


Our winning combination will sweeten your next breakfast, or, at least, warm you from the inside out!

Sweet Potato Hash

2 tbsp olive oil
1 medium onion, chopped
1 pound sweet potatoes, peeled and small diced
2 cloves garlic, minced
Leftover meat (optional – add small diced, leftover ham, turkey, bacon, etc!)
Eggs (1 or 2 per person, your choice!)
¼ cup bread crumbs
4 T. butter
Herbs (thyme, sage, rosemary recommended but not required)

1.  Heat olive oil in a 12” skillet over medium heat and add onions and sweet potatoes. Cook until potatoes are al dente. Add garlic and sauté for another 30 seconds. Stir in meat and heat through.

2.  Prepare eggs over easy.

3. Distribute hash across serving bowls. Place eggs on top of hash. Melt butter in the skillet you used for the eggs over medium heat. Add herbs and breadcrumbs. Cook until bread crumbs are lightly toasted. Spoon butter herb mixture over eggs.

Serve warm.

Play With Your Food

How many times did your parents tell you to stop playing with your food? There is now an entire group of adults that make a living out of playing with their food…..the Vienna Vegetable Orchestra. The group is in the United States for the first time, and their specialty is fashioning musical instruments out of…….yes, vegetables. The group performed for over an hour and delighted the audience with hollowed out carrots connected to bell peppers that resembled horns, pumpkin drums and dried bean shakers. As long time symphony patrons, we wondered if we would be delighted or violated.


The verdict is delighted. We were also pleased to see that all vegetables were ultimately put to a productive purposes either as food or compost. Watch a performance on YouTube today, and then call your parents to let them know you might have missed your calling!

Food and Democracy

This weekend we had the opportunity to chauffeur Frances Moore Lappe, prolific author and change agent. Frances became widely known for her book, “Diet for a Small Planet,” originally published in 1972. Think of her as the predecessor to Michael Pollan (author of the “Omnivore’s Dilemma,” and other books). We were surprised to discover Frances has Hoosier roots as an alum of Earlham College.

She was in town as part of the Spirit and Place Festival. This year’s theme was “Food for Thought.” Numerous events over the past two weeks celebrated this theme, including exhibits, tours and speakers. Saturday evening concluded the festival with a panel discussion featuring an artist, an urban farmer and an author.

We were incredibly struck with Frances’ conviction that true democracy is at the root of food issues. And, that democracy must include seats at the table for citizens, big agriculture, government officials, etc. Without that structure, there will never truly be an end to poverty and hunger. Take advantage of the opportunity to read one of her many books (including one that will be coming out in September) or watch her presentations on YouTube. It will truly provide you with food for thought.

I believe the biggest statement that she makes is that change starts with one person. All it takes is one person in a democracy speak up. Democracy is not a government; it is the people.

The more you know, the more you realize you don't know.

It’s always fascinating to see how other people live. We enjoy touring homes – new and old – that tell a story about the owner(s). We often see how other people live through the food they eat. Sometimes we congratulate ourselves on returning to a seasonal diet and knowing where our food comes from. This passage from the excellent book The Lady in the Palazzo by Marlena de Blasi reminded us how our friends in Italy live and that food is life!


One morning I arrive at her table as Tomassina is taking cherries, fat as walnut and chastely pink, from a pasta strainer and placing them on a small, unpolished silver tray. I ask her to choose a melon for me - for my lunch - from the small pyramid of them built up next to a newspaper cone full of dusty blue plums, which she'd laid down like a cornucopia. She dismantles the pyramid, pulling and pinching at the stem end of each melon, shaking her head, gazing at me once in a while, hopelessness rising. When she has inspected all of the navels of all the melons she looks at me, a surgeon with tragic news.

"I have nothing that will be ripe enough for one o'clock." Holding up one in the palm of her hand, she says, "Perhaps this one will be ready by eight this evening. Surely it will be ready by midnight. But nothing will be ready for lunch."

Speechless in the light of her specificity, I simply nod toward the melon still resting in her palm. Tenderly she wraps it in brown paper and then in a sheet of newspaper, pleating the ends in intricate origami folks, making a cushion for the melon. She comes around to the front of the table then, opens my sack, places the melon in it. She looks up at me, then, "Wait until midnight if you can."

I need this woman in my life. I need to learn more about melons and much more about timing and patience and what matters and what doesn't matter at all. I have a midnight melon in my bag, its flesh ripening as I walk in the Umbrian sun, as I make my way past the dark, crackling veneer of a suckling pig laid on a pallet of herbs in the back of a whiny white van, past the man from Attigliano who's roasting chickens over an oak-fired grill on the bed of a pickup. And all the while I'm trying to remember what Gaspare had said. Our earth is rich so we don't have to be. And what Tomassina said to me as she laid the melon in my sack. The less there is, the more important all of it becomes. Yes, that was what she said.

A Farm to Fork Encounter

We left the Carmel area at 4 p.m. one Friday and parallel parked in 1945 two hours later. This is not a new Michael J. Fox movie, and it’s not an elaborate hoax. After years of hearing the buzz about Joseph Decuis in Roanoke, IN, we decided to experience it for ourselves. Joseph Decuis prides itself on being a “farm to fork” restaurant that invites guests to tour the farm, just six miles from the restaurant, as part of their experience. If you eat at the restaurant, you can also reserve a room at their inn a few blocks away.



We checked in and were welcomed with a cheese plate and then shown to our room, a large, comfortable suite in the historic home. We walked around the “downtown” area, which included stores filled with antiques, art, furniture and food. The striped awnings were reminiscent of yesteryear, and the lack of commercialization was evident. We learned about local artists and enjoyed the leisurely pace.



We “dressed for dinner” and walked to the restaurant. A friendly, knowledgeable hostess greeted us and showed us to our table. We chose the chef’s tasting menu with wine pairings. We were absolutely BLOWN AWAY at the expert pairings and the phenomenal food. The entire staff was very knowledgeable, and we enjoyed a well paced, well prepared meal.



Our breakfast the next morning at the inn also featured local farm foods. We rounded out our visit with a trip to the local farmers’ market as well as a tour of the farm. These are not your average farmers – in fact, many of the “outbuildings” are so clean we would gladly eat off the floors. We learned about the true Japanese wagyu beef raised on the farm as well as the opportunity to return for dinners on the farm property.



If you’re looking for a new and great experience, we highly recommend a road trip to Roanoke, IN. Overalls optional.

Our “Shovel Ready” Project

As the government continues to look for ways to stimulate the domestic economy, significant emphasis has been placed on “shovel ready” projects. The idea is to reward communities that have well documented infrastructure projects. It’s supposed to be a win-win for the community – job opportunities, better bridges, completed roads and, in our opinion, ideally, fewer potholes.

To take part in Indiana’s best “shovel ready” project to date, come to White River State Park on Sunday August 29 between Noon and 6 p.m. There is a free “shovel” (OK, fork) included with each ticket, allowing you to sample food from Indiana’s finest farmers and chefs. Dig IN! is an event designed to celebrate our bountiful Indiana harvest in a way that highlights sustainable agriculture and the significant culinary talent throughout the state.

Visit www.digindiana.org to get more information about the programs, panels and people you’ll have the opportunity to meet that day. There’s even an iPhone app to help guide your agenda.

Remember, digging in to our local food sources helps the local economy….and it will certainly help fill that large pothole of hunger in your stomach.

What’s in a name?

We recently enjoyed Tastebud Tours’ 3.5 hour walking food tour of the “Magnificent Mile” in Chicago, IL. Real estate developer Arthur Rubloff gave the nickname to the city’s most prestigious residential and commercial thoroughfares in the 1940’s. Today, it’s Chicago’s largest shopping district and also includes fine restaurants, hotels, and skyscrapers.

We enjoyed the tour because it effectively showcased the history of the area and how food shaped, commemorated and celebrated that history. We ate Chicago style pizza, Chicago hot dogs and even sampled the Cheezborger, Cheezborger, Cheezborger (No Pepsi…Coke) from the Billy Goat Tavern. The experience got us thinking about Indiana originals. What restaurants are our icons? What foods were created here that shape, commemorate and celebrate Hoosiers? We would love to hear your thoughts! And Yes, We are aware of the pork tenderloin sandwich...check out all the websites dedicated to the Hoosier classic

It’s Summertime, Sweet Summertime!

As the number of warm days continues to increase, Indiana’s bountiful harvest is ready to consume! Early season rain and warmer temperatures this summer mean an early crop of tomatoes and cucumbers. We are already feasting on these tasty treats and wondering about your favorite ways to serve them. We entertain frequently in the summer and also attend Symphony on the Prairie, so we favor preparations that travel and hold well in warm temperatures. This recipe is easy to adjust seasonally based on the fresh produce you have on hand:



Quinoa Salad with Herbs & Fresh Vegetables



1 c. quinoa

2 c. water or stock (vegetable or chicken)

3 c. raw vegetables, chopped (our favorite combination is cucumbers, sugar snap peas, tomatoes, carrots, broccoli – all of which are in season right now)

1/8. Fresh herbs, minced (our favorite combination is chives, basil, thyme – all of which are in season right now)

1 c. salsa (we are using the last of what we canned in the summer of ’09)



Bring water or stock and quinoa to a boil in a medium saucepan. Reduce heat and cover to simmer 10-12 minutes, or until all liquid is absorbed. Pour onto a plate or pan and spread out evenly; chill. While quinoa cools, chop vegetables and herbs. When quinoa is cooled completely, place it in a large mixing bowl. Add vegetables, herbs and salsa. Season to taste.

Local Farmer Needs Your Support

When you know where your food comes from, you have the opportunity to build relationships with the producers who work so hard to grow and cultivate that food. John and Kelly own Seldom Seen Farms and offer fantastic produce through the Broadripple Farmers’ Market, Indy Winter Farmers’ Market and a CSA. Unfortunately, Kelly was struck by last lightning Thursday while working on the farm. Her husband, John was there and able to perform CPR while waiting for medics to arrive. Kelly is in critical condition in the Cardiac ICU at Methodist Hospital in downtown Indianapolis.



You can support the family during this time by patronizing their booth at the Broadripple Farmers’ Market. Also, many of the stands at that market are donating a percentage of their proceeds to Kelly’s care and offering the opportunity for direct donations. A great member of our community is in need, and beyond the traditional benefits of buying local, this time the importance your dollars staying local is even more significant.

I am working with Indy Fringe to do the food for The Longest Dinner on August 29th on Mass Ave. We are donating 25% of proceeds to Kelly's fund.

Put me in Coach

We ate our last winter squash this week. Yep, it was picked in October, survived spring training, and has just been hanging out in the bull pen waiting for action. The butternut squash was called up in a major way: Roasted Squash Mexican Lasagna. It is amazing to us how long food lasts when it is grown sustainably. I can't imagine going to the store and buying an 8 month old squash that tasted good. Since we are getting tons of lettuce in the CSA right now, the Mexican Lasagna was a good way to break up the green onslaught (although Karen still made me eat a salad with it). With this dish you're sure to pitch the 3rd perfect game of the year.

Roasted Squash Mexican Lasagna
Ingredients
• 1 tablespoon vegetable oil
• 1 large onion, chopped (about 1 cup)
• 1 cup frozen whole kernel corn
• 2 1/3 cups tomato sauce
• 3 ancho chilies, soaked in water, pureed
• 1 butternut squash, roasted, peeled, diced (about 2 cups)
• 12 corn tortillas (6-inch)
• 2 cups shredded Swiss Connection cheese (about 8 ounces) (or your favorite cheddar style cheese)
• Chopped fresh green onion
Directions
Heat the oven to 350 degrees F.
Heat the oil in a 10-inch skillet over medium-high heat. Add onion and cook for 5 minutes or until they're tender. Stir in the corn. Add the tomato sauce, chilies and squash.
Spread 1/2 cup enchilada sauce in a 3-quart shallow baking dish. Line the bottom of the baking dish with 6 tortillas, overlapping as needed. Spread with half the remaining enchilada sauce. Another layer of tortillas, sauce, top with the cheese.
Bake for 20 minutes. Sprinkle with the green onion before serving, if desired.

Something Seedy

Indiana Strawberries are coming to an end. If you havent't done it yet; now is the time to freeze your for the rest of the year. In honor of our literal first fruits of the season (this year we beat the birds and the geese to the harvest along our house), we offer the following fun facts:

- Strawberries are the only fruit with seeds on the outside.

- The average strawberry has 200 seeds.

- The ancient Romans believed strawberries alleviated symptoms of melancholy, fainting, all inflammations, fevers, throat infections, kidney stones, bad breath, attack of gout, and disease of the blood, liver and spleen.

- Strawberries are a member of the rose family.

- Allegedly if you split a double strawberry in half and share it with the opposite sex, you’ll soon fall in love.



Lettuce is currently abundant as well! Why not combine the best of both worlds and prepare a strawberry vinaigrette dressing for your next big salad?



Strawberry Vinaigrette Dressing



1 c. olive oil
1/2 pint strawberries, stems removed
2 T. balsamic vinegar
1/2 t. salt
1/4 t. pepper



Combine oil, berries, vinegar, salt, pepper, in food processor. Whirl until berries are pureed. The vinaigrette dressing can be prepared ahead of time and refrigerated. Stir before using.

Fava Frenzy

One of the delicacies of early spring to early summer is the fava bean. We just got the first batch in our CSA basket today. Many farmers and gardeners plant fava beans as green manure, because they are nitrogen-fixing, and like other kinds of peas and beans, they enrich soil fertility if they are plowed back into the soil before they start to product beans. They are also planted as a cover crop. The pods form and mature as the weather warms up in early spring. I enjoy their vibrant green color and meaty texture.



If you would like to learn more about how to shell fava beans (many hands might for light work indeed), please visit our friend Michelle Fleury’s blog, “Getting Your Share”.


Here is one of our favorite fava recipes from the Alice Waters cookbook “Chez Panisse Vegetables.”



Fava Bean Puree



2 pounds mid-season fava beans

½ to ¾ c. extra-virgin olive oil

Salt and pepper

2 cloves garlic

¼ bay leaf

1 small sprig rosemary

1 sprig thyme

½ lemon



Put a large pot of water on to boil. Shell the fava beans; discard the pods. Parboil the shelled beans for 1 minute. Drain them and immediately plunge them in ice-cold water for a few minutes to cool. Drain them again and remove their pale green skins, piercing the outer skin of each bean with your thumbnail and popping out the bright green bean inside with a pinch of your thumb and forefinger. Warm about ½ c. of the olive oil in a shallow, nonreactive sauté pan. Add the beans and salt lightly. Add the garlic, peeled and chopped very fine; the herbs; and a splash of water. Cook the beans at a slow simmer, stirring and tasting frequently, for about 30 minutes, until they are completely soft and pale green ad easily mashed into a puree. Add another splash of water from time to time to prevent the beans from drying out and sticking to the pan.



When the beans are done, remove and discard the herbs, and mash the beans into a paste with a wooden spoon – or pass them through a sieve or a food mill or puree with a food processor. Taste for seasoning and add more olive oil and a few drops of lemon juice to taste. If he puree is at all dry and tight, add still more olive oil. Don’t be stingy with the oil; good olive oil is as important to the flavor of the puree as the beans. Serve warm or at room temperature, by itself or spread on grilled bread.



Makes about 3 cups.

Almost Famous

Many of our avid blog readers stop us on the streets to ask for autographs. The paparazzi often hide in the bushes around our house and wait for the right moment to snap our photo as we plant our summer vegetable garden. Certainly this fan following will reach new heights with our recent publication in Indy Living Green Magazine. For the full issue, see www.indianalivinggreen.com

Remember, Mother’s Day weekend is an ideal time to plant the vegetable garden that will entertain you for months on end! Why give Mom a bouquet that dies in a few days when you could give her a tomato plant that will last four months?

Happy Earth Day!

Did you wake up and hug a tree this morning? Do you live in a neighborhood that even has a tree?



We’ve made a conscious effort to reduce our carbon footprint through eating locally. We are also doing composting and worm composting (look for a future post on this riveting topic!) to enrich the nutrient quality of our soil. We couple this with recycling and have reduced our trash to one bag per month!!!



Here is another way your small change can make a big difference. Watch this video, and take the pledge to start bringing your own mug to a local coffee shop. You will find that this small change makes a HUGE difference!

You Say You Want a Revolution

Have you seen Jamie Oliver on TV lately? Based on his success in the UK, he has turned his focus on revolutionizing the American food system. He is talking about how to bring healthy food to our schools and homes. He is talking about one of the fastest growing markets in this country – plus sized caskets! And, he is talking about a “cure” for the industrialized food disease that is slowly killing us. Here is an excerpt from one of Jamie’s speeches. Be sure to check out the pile of “food” on the kitchen table one mother feeds her family in a week.


How do you start a revolution? How do you help lead a major change? It’s a task that feels overwhelming. You can easily postpone taking action day after day until the problem reaches epic proportions. Here’s one easy way to get started. The U.S. Senate Agriculture Committee started discussing the child nutrition bill, farm to school support was upped to $40 million over 5 years and the bill was reported out of committee. This topic will resume in the Senate in mid-to-late April, and the House will start working on it soon. There's still time to speak up: click here to send an email to your legislators.

Indiana Senator Richard Lugar chairs the committee that is reviewing the Child Nutrition Bill. If you live in Indiana, make your voice heard! Across the rest of the country, there’s still an opportunity to let YOUR elected official know that it’s time to bring healthy, real food back to schools. The first of 2 bills has gone to the senate floor, this bill will allow schools to use fresh produce from farms in schools. Yes, believe it or not, it is almost impossible for schools to use fresh produce!

With one click, you’re starting a revolution.

The Apple of My Eye

Have you ever wondered about the origin of that saying? According to Wikipedia (which means it MUST be true, right?), it actually refers “…to the central aperture of the eye, presumably because apples were the most common sphere-shaped object around. The apple and apple tree were also sacred symbols for the early British peoples. This is reflected in such stories as the Island of Avalon (which literally means Apple Island). Now, this phrase is usually figurative, meaning something, or more usually someone, cherished above others. As sight is so precious, someone who is called this as an endearment is similarly precious.”



That must mean we should all be eating apples on St. Valentine’s Day instead of chocolate! (Endangered Species and Godiva are likely to withdraw their sponsorship of our blog now. Oh, wait…). In honor of love and apertures (what does it say when you need to Wikipedia a word in a Wikipedia description?) then, we offer you this recipe for homemade applesauce. Use those delicious, local apples you purchased in the fall that are starting to get soft to create this delight. And, be sure to share a bowl with your sweetie….or your doctor, who will be so proud!



Homemade Applesauce



8 ripe apples, peeled, cored and roughly chopped

Water

1 T. cinnamon

1/8 tsp. cloves

¼ c. maple syrup (Refer to the “Indiana Honey, Sorghums and Syrups” section to find local sources: http://www.goinglocal-info.com/my_weblog/indiana_food_guide.html)



Place enough water in a large saucepan to cover the bottom. Then, place the apple chunks in the pan. Place over high heat until water comes to a boil. Reduce heat to low, stirring frequently. As the apples are cooking and beginning to soften, mash them in the pan with a medal or wooden spoon. Continue stirring and mashing frequently, until apples have broken down completely (a few small chunks may remain). Once the apples are cooked down to your desired consistency, stir in remaining ingredients. Taste and adjust seasonings to your preference. Remove from pan to cool. Refrigerate or freeze (up to eight months) after cooling.

Spring Has Sprung?

It’s been snowing for a week. Pretty much a solid week. All the snowing and blowing reminds us of how much we enjoy spring – when the snow is melted, and the vegetables are fresh again! We associate early spring days with asparagus. And, Karen’s family makes a habit of eating asparagus and eggs every spring. Pull some of that spring asparagus out of your freezer (because, of course, you preserved some locally grown asparagus last spring), and try this delicious concoction.



Asparagus With Fried Eggs



2” thick bundle of asparagus

2 to 3 T. butter

Salt and freshly ground pepper

2 eggs

Parmigiano-Reggiano



Wash and trim the asparagus of any tough, fibrous ends. If the asparagus is quite large, you can peel the bottom half of the shoots to remove the tough outer layers. In a large skillet with a lid, bring ½” of lightly salted water to a boil and lay in the asparagus. Cover and cook until the bottoms of the shoots are just tender when poked with a fork. (Very slender asparagus will cook in 6-8 minutes, and fat shoots can take up to 15 minutes). Using the lid to hold back the asparagus, pour off the water. Melt a little butter in the pan with the asparagus and season with salt and pepper. Remove the asparagus immediately to the serving plate(s) and quickly wipe out the skillet with a paper towel if there are bits of asparagus remaining in the pan. Restore the heat under the pan to medium low, melt a little more butter, crack the eggs into the pan, season with a little salt and pepper and gently cook them to your preferred state of doneness. (I recommend sunny-side up or over easy so the broken yolks provide a dressing for the asparagus.) Slide the cooked eggs directly on top of the asparagus, and top with a blanket of freshly grated Parmigiano-Reggiano and serve immediately

A Big Pizza Pie

Pizzeria Bianco. Critics (and who are these mysterious people, anyway?) contend it’s the best pizza in the WORLD. That’s right, friends, better than Italy. Better than Little Italy. Better than your little Italian grandma used to make. Certainly better than anything delivered to your front door.

As pizza enthusiasts and general gastronomes, we were unwilling to merely accept the findings of unnamed critics. We traveled all the way to Phoenix, AZ, to experience Pizzeria Bianco and decide for ourselves whether or not it was worth the wait.

In fact, waiting almost a lifetime to eat there is nothing compared to the three hour plus wait that is part of the Pizzeria Bianco dining experience. It’s the first time we’ve waited in line to earn the privilege of waiting in line for food. And, so, we waited one hour to put our names on the waiting list in order to wait three more hours for a table. This is, by all definitions, insanity.

We talked two friends into joining us (who may no longer be friends after waiting four hours for dinner). We made friends with the other people in line around us. We made friends with their friends. And, no matter how many friends we made, we all secretly wondered if winning lottery tickets were delivered with each pizza. After all, why else would you put yourself through this?

Well, Pizzeria Bianco did not disappoint (although there were no winning lottery tickets involved). We were wild about the olive oil with the house made country bread and the Pizza Rosa (Red Onions, Parmigiano Reggiano, Rosemary, Arizona Pistachios). What was even wilder was that we realized we have our own “Pizzeria Bianco” right here in Indianapolis called Pizzology.

Why do we believe that something from far away is always better? This principle holds true whether we’re talking about consultants (do you ever notice subject matter experts never reside in the same town as their clients – it’s called the 50 mile rule) or food (cheese from Italy or cheese from Indiana). Maybe it’s that going away helps you appreciate what you already have at home.

Either way, we agree with Dave Barry’s comment, “Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza.”