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.”

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.