<body> eat local challenge: September 2006 <body>

Monday, September 04, 2006

succotash!

herbed corn & edamame succotash
adapted from eating well magazine [based in charlotte, vt!], summer 2004

1 1/2 cups fresh shelled edamame [i got mine from open heart farm at the shelburne farmer's market]
1 tbs oil [olive or sunflower or whatever your exception may be]
1/2 cup chopped red bell pepper
1/4 cup chopped onion
2 cloves garlic, minced
2 cups corn kernals [about 4 ears]
3 tbs dry white wine [rhubarb could work...when my non-localvore side comes out, i use saki, drinking a bit as i cook] or water
2 tbs cider vinegar
2 tbs chopped fresh parsley
2 tbs chopped fresh basil
salt & pepper to taste

rinse edamame pods well and drop into a large pot of boiling water, cooking for 3-5 minutes, until beans have lost their raw taste.

drain and cool under running water. once pods are cool enough to handle, shell.

heat oil in a large skillet over medium heat. add bell pepper, onion and garlic.

stir frequently, cook until vegetables start to soften, about 2 minutes. stir in corn, wine or water, and edamame. stir frequently, cook for about 4 minutes.
remove from heat and stir in vinegar, parsley, basil, salt and pepper. serve warm but i think it's even better cold and leftover the next day.

it looks so much better with red pepper, but i could only find local green peppers in the co-op yesterday. there is some purple basil in there though.

Sunday, September 03, 2006

muffins=true love forever

muffins played a key role in my finding extra special local happiness all month. i like the convenience of the individual serving size. note that my serving size is generally between 3 and 5 muffins.

it took me about a week into the challenge before i realized i was hardly eating any grains thus i rarely felt full and often felt weak. muffins saved my life.
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my top 3 muffin memories:
1. corn muffins [always]
2. keri's maple spice muffins
3. failed fresh raspberry muffins
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corn muffins have been my, well, bread and butter. i adapted the recipe from the angelica home kitchen's southern-style cornbread. i made them first thing in the morning before work or late at night just before bed. i ate them warmed from the broiler smothered in butter and honey or topped with sweet currant, blueberry and honey sauce. i also broke them up and put them in things like soup or baked beans. they are good friends with cheddar cheese as well.

here's the super simple recipe:
1 cup cornmeal [butterworks is the best!]
1/2 cup whole wheat pastry flour
1/2 cup unbleached white flour [i've been using white spelt]
2 tsp baking powder
1 cup milk
1/4 cup olive oil
1/4 cup maple syrup
1/2 tsp sea salt

preheat oven to 350. oil a 12 seater muffin tin. whisk together cornmeal, flours, and baking powder. in a seperate bowl, combine the milk, oil, maple syrup and sea salt. combine wet and dry ingredients and mix thoroughly, taking care not to overmix. pour into muffin cups [they only fill about 3/4 of the cup, though of course you could make fewer, bigger muffins] and bake for approximately 25 minutes or until a toothpick comes out clean. please note: i've never timed them so i'm not sure how long they really take. this recipe is actually for corn bread.
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one afternoon i was riding my bike down my street toward downtown when i heard someone yell my name. i turn and look across the street and it's keri. i recognized her long blonde hair first. she was on her way to my house to deliver maple spice muffins she'd made that day. so dang sweet! i put the foil wrapped plate in my bike basket and continued on my way. keri was actually en route to a potluck, but my house was on the way. i think she said she got the recipe from mad river valley localvores, but i'm not sure. here's the one i found [it's actually for a cake]:

2 cups whole wheat flour
1 cup buttermilk or sourmilk [1 cup milk + 1 tbsp cider vinegar]
3/4 cup maple syrup, grade B
2/3 cup butter, melted
1 tsp baking powder
3 eggs beaten thick and fluffy
2 tsp baking soda
1 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves

preheat oven to 350. in a bowl combine all the dry ingredients. mix melted butter, maple syrup, sour milk together. beat eggs until light and fluffy. add eggs to milk mixture. add milk/egg mixture to dry mixture. pour batter into greased muffin tin [or 13x9x2 baking pan]. bake for 35-40 minutes or until a toothpick comes out clean again, check the times because i'm not sure. cool on a wire rack.
variation: you can also omit the spices and have a maple cake.
recipe by our own champlain valley localvore, nicole carpenter.
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last saturday i went raspberry picking at adam's berry farm with emily. i came home and made muffins using an old standby muffin recipe. for some reason, they weren't sweet enough and i over cooked them. i'm going to try again today and will keep you posted. in the meantime look at these beautiful berries! and there were so many frogs and monarch butterflies!



sunkissed salmon colored berries!


the muffins weren't a success but fresh berries and cream were at the bbq-turned-dance-party last saturday night.


monarchs


i counted about 18 frogs within about a 3 foot space at the edge of the field.

Friday, September 01, 2006

Last supper.


A couple days ago I made agnolloti, stuffed them with roasted carrots and stuck them in the freezer. I really like making pasta. It takes maybe 45 minutes or so, makes a bit of a mess. But I like eating pasta so making it is fun. I tend to screw up the first two rows of agnolloti when I make them until I get the hang of it. I make it from Keller's French Laundry cookbook so I don't do the whole "make ravioli and call it agnolloti" thing you see on the interwebs. Of course, I also don't really know what I'm doing so it could all just be crazy.

Anyway...Last night, around 9 or so I took them out.


I wanted to sauce them with this curry emulsion thing from the cookbook. Never really done something like that before so I figured it would be fun. It was. The sauce uses creme fraiche, heavy cream, scallions and curry, and of course a stick of butter.

When the sauce is done it's tossed with the agnolloti and served. Garnished here with chops of scallion that has been blanched in a big pot of water (I forgot to add lots of salt to the water but it still helped the little guys get green).

I got a little sloppy as I was scooching them onto the plate so it's a bit messy, sorry Keller.


Overall it was pretty damn tasty. The curry emulsion was very very subtle; not like take-out Indian food. So the warm curry delish was then contrasted with the clear taste of the roasted carrots in a pleasant and delicate way. Yum. And I still have more agnolloti in my freezer.

g-lo