Thanksgiving 2009 is a wrap, with leftovers to enjoy for a few more days. All 12 family members got involved, with some helping with food prep, table prep or cleanup. It was truly a joint effort and lots of fun.
Here's a list of the locally obtained foods:
Tom Turkey came to us courtesy of Tom and the Widmers at Creekside Farm in Goshen. He was alive and happy and tipped the scales at 19 pounds until he met with his demise on Monday. We salute him and his contribution to our Thanksgiving celebration.
We also enjoyed other local foods including gravy made from wine from St. Julian's winery in Paw Paw, Michigan and garlic from Green Meadow Farm in Middlebury. The dressing was made from saved bits of our homemade bread, oregano from our indoor herb garden, parsley from Creekside and local chestnuts and onions from the farmers market. The mashed potatoes were compliments of Grandpa's garden in LaGrange. There was corn we froze this summer from Sweet Corn Charlie's, raw carrots and cauliflower from the farmer's market, (the Bontragers and also Dale at White Yarrow Farm) pumpkin dip with pie pumpkins also purchased from the Bontragers at the farmer's market, chevre and camembert cheese from Charlie Bussard's goat milk. There was green bean casserole with beans I canned from Uncle Paul's garden in Goshen, and the honey in the cranberry sauce was from Creekside Farms in Goshen.
The local food abundance at our table was astonishing in its diversity, flaover and ability to nourish us and add to our enjoyment of a special day. Chuck read this blessing before our dinner, and all of us shared something we were thankful for.
"We receive this food in gratitude to all beings
Who have helped to bring it to our table,
And vow to respond in turn to those in need
With wisdom and compassion."
Thank you, local farmers and cooks, for our food!
Friday, November 27, 2009
Thursday, November 12, 2009
Sunday, November 8, 2009
Kitchen Remake
I've always thought of a kitchen remake in terms of new cabinets and countertops. Instead of new cabinets and countertops, we now have a more cooking-friendly kitchen. On the journey of eating local foods, this remake has become a function of needing the proper equipment and organization to really cook again. It doesn't take much kitchen equipment or organization to open and heat food in packages and cans.
Some of the changes began in late spring, with a trip to St. Vincent's, Goodwill and Salvation Army to buy canning jars and freezer boxes in preparation for summer food preservation. One find was a large supply of old blue Ball canning jars. These quart jars turned out to be so much thicker than the modern ones, I couldn't fit 7 of them in the water bath canner at once. Their rims are also so thick that they didn't seal reliably with modern lids. This led to some research into the jars and the discovery that they were actually made in Muncie, Indiana in the 1930's from sand from Lake Michigan! Talk about a local product! Despite not being able to use them for canning, they have historic and local value, and are beautiful to boot.
Other changes were more daunting, and caused me to revisit a scary memory in order to make the change. After much fuming about not having a good way to preserve green beans (I don't like the taste of frozen ones), I bought a pressure canner. The first batch of green beans was an anxious affair, as I recalled the last experience of using a pressure cooker 20 years ago. I was cooking (not canning) dried beans, and one clogged the pressure outlet, causing the cooker to explode and fly off the stove and across the kitchen. The cooker made a big gouge in the cabinet 8 feet away. No one was hurt, but I never quite got over the fright and the potential deadly consequences if one of my children had been in the line of fire of that pressure bomb. Despite the fact that I was canning only, not cooking with the pressure canner, it was a tense experience to use one again. I am happy to report that all went well, and we have beautiful jars of green beans in the pantry to show for the effort.
I resurrected the food processor which had been gathering dust in the basement, and the bread machine. I purchased a more functional convection-toaster oven that allows me to bake small pans of food without heating an oven. I bought a roaster, a big stainless steel skillet and a stockpot. I asked for some decent knives for Christmas, which my son and daughter-in-law kindly supplied. My best friend and excellent cook RoyAnne got me great, high quality spatulas and a pastry brush for my birthday, which were a great addition.
We have been purchasing goat's milk every week since April, which has spawned the requirement for an entire world of equipment to transform the milk into the products we use, such as cheese, yogurt, butter, and ice cream. I got a larger yogurt maker, and I also picked up a counter top ice cream maker which has turned out to be a great addition. We can now have homemade ice cream rather than store bought. yum! Then there are the milk containers, cheese molds, glass cheese storage containers, cheese cloth, cultures, salt, strainers, a cheese hanging hook, ladles, sterilizer, thermometers, etc., etc. Weekly bread making has its own set of requirements in the availability of a fairly large quantity of flour, yeast, honey, and oil.
Then there is the whole question of storing all of this equipment and food. I have a typical L-shaped kitchen configuration in a subdivision ranch house. I'm fortunate to have a pantry, but as my friend pointed out, an entire wall of pantry would be just a good start to accomodate my needs. Since I don't have a wall of pantry, it has required a great deal of creativity regarding the storing and accessing of equipment and food, and has caused me to rework the storage space several times (and I'm still not done).
Plans are in the works for a small root cellar in the basement (blue styrofoam insulation surrounding a metal shelf unit) to store potatoes, onions, and squash. We repurposed a metal storage cabinet from my old office for garage storage of large cooking items such as the roaster, crockpot and canning supplies. This is a great kitchen cabinet space saver. My next challenge is reorganizing the spices, grains and flours to be more accessible. I also have storage in the basement, but have found I tend to not use equipment that is on a different floor than where I am cooking.
The decision to eat locally is a decision that is made in the planning and preparation stage and is enacted on one's feet in the kitchen every day. It requires shopping lists, good recipes, and washing lots of dirty dishes. If I don't have the right equipment and food on hand and if it is not easy to use and clean, reliable, and at my fingertips, eating good tasting, local food gives way quickly to reaching for something in a package.
Some of the changes began in late spring, with a trip to St. Vincent's, Goodwill and Salvation Army to buy canning jars and freezer boxes in preparation for summer food preservation. One find was a large supply of old blue Ball canning jars. These quart jars turned out to be so much thicker than the modern ones, I couldn't fit 7 of them in the water bath canner at once. Their rims are also so thick that they didn't seal reliably with modern lids. This led to some research into the jars and the discovery that they were actually made in Muncie, Indiana in the 1930's from sand from Lake Michigan! Talk about a local product! Despite not being able to use them for canning, they have historic and local value, and are beautiful to boot.
Other changes were more daunting, and caused me to revisit a scary memory in order to make the change. After much fuming about not having a good way to preserve green beans (I don't like the taste of frozen ones), I bought a pressure canner. The first batch of green beans was an anxious affair, as I recalled the last experience of using a pressure cooker 20 years ago. I was cooking (not canning) dried beans, and one clogged the pressure outlet, causing the cooker to explode and fly off the stove and across the kitchen. The cooker made a big gouge in the cabinet 8 feet away. No one was hurt, but I never quite got over the fright and the potential deadly consequences if one of my children had been in the line of fire of that pressure bomb. Despite the fact that I was canning only, not cooking with the pressure canner, it was a tense experience to use one again. I am happy to report that all went well, and we have beautiful jars of green beans in the pantry to show for the effort.
I resurrected the food processor which had been gathering dust in the basement, and the bread machine. I purchased a more functional convection-toaster oven that allows me to bake small pans of food without heating an oven. I bought a roaster, a big stainless steel skillet and a stockpot. I asked for some decent knives for Christmas, which my son and daughter-in-law kindly supplied. My best friend and excellent cook RoyAnne got me great, high quality spatulas and a pastry brush for my birthday, which were a great addition.
We have been purchasing goat's milk every week since April, which has spawned the requirement for an entire world of equipment to transform the milk into the products we use, such as cheese, yogurt, butter, and ice cream. I got a larger yogurt maker, and I also picked up a counter top ice cream maker which has turned out to be a great addition. We can now have homemade ice cream rather than store bought. yum! Then there are the milk containers, cheese molds, glass cheese storage containers, cheese cloth, cultures, salt, strainers, a cheese hanging hook, ladles, sterilizer, thermometers, etc., etc. Weekly bread making has its own set of requirements in the availability of a fairly large quantity of flour, yeast, honey, and oil.
Then there is the whole question of storing all of this equipment and food. I have a typical L-shaped kitchen configuration in a subdivision ranch house. I'm fortunate to have a pantry, but as my friend pointed out, an entire wall of pantry would be just a good start to accomodate my needs. Since I don't have a wall of pantry, it has required a great deal of creativity regarding the storing and accessing of equipment and food, and has caused me to rework the storage space several times (and I'm still not done).
Plans are in the works for a small root cellar in the basement (blue styrofoam insulation surrounding a metal shelf unit) to store potatoes, onions, and squash. We repurposed a metal storage cabinet from my old office for garage storage of large cooking items such as the roaster, crockpot and canning supplies. This is a great kitchen cabinet space saver. My next challenge is reorganizing the spices, grains and flours to be more accessible. I also have storage in the basement, but have found I tend to not use equipment that is on a different floor than where I am cooking.
The decision to eat locally is a decision that is made in the planning and preparation stage and is enacted on one's feet in the kitchen every day. It requires shopping lists, good recipes, and washing lots of dirty dishes. If I don't have the right equipment and food on hand and if it is not easy to use and clean, reliable, and at my fingertips, eating good tasting, local food gives way quickly to reaching for something in a package.
Subscribe to:
Posts (Atom)