Its The Food...

Help Cayuga Pure Organics, An Organic Non-GMO Farm, Rebuild After Fire

Mon, 17 Jun 2013 10:33:54 -0400

Help Cayuga Pure Organics, An Organic Non-GMO Farm, Rebuild After Fire:

Cayuga Pure Organics grows and supplies organic and heirloom beans and grains. They lost their facilities in a devastating fire and must rebuild before harvest.

Cayuga Pure Organics is a small farm near Ithaca, New York that grows organic, non-GMO dry beans and grains, including several heirloom varieties. Working with a few other local organic farmers, they distribute this healthy food to restaurants, stores, farmers markets and CSAs throughout New York and the Northeast. Cayuga Pure Organics is the only major supplier of locally grown organic dried beans in the region. CPO truly occupies a unique position in the food system and plays a key role in the movement to rebuild our food system on a local, sustainable basis.

On May 30, 2013, a devastating fire, started accidentally by a minor, destroyed the barn that housed all of CPO’s cleaning and packaging equipment and a considerable amount of inventory. With the new harvest starting in July, they need to replace the equipment before any of these new crops can be sold.

Insurance policies will only cover a small percentage of the necessary funds to replace the lost facilities and most of this is needed just for ongoing expenses while a new facility is built. If Cayuga Pure Organics cannot raise funds to rebuild, the farm will not survive.

The additional amount needed for rebuilding the facility is estimated to be $238,350. Two local donors have offered to put in the last $25,000, meaning that as soon as our campaign reaches $213,850, the last $25,000 will be added automatically. In order to raise the balance of $213,850 we need the support of the broad community. Every dollar counts so please remember that even small amounts add up.

What's To Eat: Shakshuka

Mon, 17 Jun 2013 06:01:44 -0400

Here are a couple of attempts at making Shakshuka. I adapted some of the elements of Melissa Clark’s Shakshuka With Feta recipe.

Bittman: Welfare For The Wealthy

Sun, 16 Jun 2013 22:31:33 -0400

Bittman: Welfare For The Wealthy:

Bittman continues in his activist role, this time commenting on the Farm Bill. I like his activism.

Cheese Board: Tallegio

Fri, 14 Jun 2013 06:01:47 -0400

Damning New Study Demonstrates Harm to Animals Raised on GMO Feed

Thu, 13 Jun 2013 11:44:51 -0400

Damning New Study Demonstrates Harm to Animals Raised on GMO Feed:

Just when you thought the market for controversy over genetically modified organisms (GMOs) was completely saturated, a new study published in the Journal of Organic Systems finds that pigs raised on a mixed diet of GM corn and GM soy had higher rates of intestinal problems, “including inflammation of the stomach and small intestine, stomach ulcers, a thinning of intestinal walls and an increase in haemorrhagic bowel disease, where a pig can rapidly ‘bleed-out’ from their bowel and die.” Both male and female pigs reared on the GM diet were more likely to have severe stomach inflammation, at a rate of four times and 2.2 times the control group, respectively. There were also reproductive effects: the uteri of female pigs raised on GM feed were 25 percent larger (in proportion to body size) than those of control sows. (All male pigs were neutered, so scientists were unable to study any effects on the male reproductive systems.)
…
The scientists behind the study report having chosen pigs as their subject for the similarity between their digestive systems and those of humans, and the mixed GM diet for its similarity to the real-life diets of both swine and humans, so this is really damning stuff. They also describe their findings as conservative, noting that even the control group is likely to have been exposed to GMOs in indirect ways they couldn’t avoid, such as trace amounts of GMOs in non-GM feed, and parents fed GM diets.

What's To Eat: CSA Fish, Black Back Flounder, Cod

Wed, 12 Jun 2013 06:02:20 -0400

I joined the Cape Ann Fresh Catch CSA for a 3 week subscription. They have “whole fish” and fillet options, and I chose the former. They don’t tell you what kind of fish you’ll get until the morning of your pickup (because they don’t know). Details after the break.

Week 1:

I was psyched when I received email saying that we’d be getting flounder that afternoon. I’ve wanted to butcher a flat fish for a long time ever since I saw Chris Parson’s video on the topic. I was even more psyched when I opened the bag and found out that I received not 1, or 2, or even 3 fish, but 6 whole, fresh fish for my $22. Wow, what a deal!

Two were turned fillets for lunch and the frames used for stock. One was broiled whole, another one L used for a traditional Chinese whole steamed fish, and the last two were filleted and used in a bouillabaisse-style dish. The freshness was evident in all of them.

Week 2:

I felt especially privileged to receive a whole cod this week since the quotas have been drastically reduced this year and you don’t see them in the store (except from far away).

Here’s the head being sweated to make fish stock. There was a ton of really excellent, fresh meat on this fish and we turned it into a number of meals.

"Dangerous Grind"

Mon, 10 Jun 2013 23:10:51 -0400

[E. coli] contamination can come from anything — from feces on a hide to dirty hands to stomach bile that wasn’t properly washed off a carcass. It takes time to slaughter and clean right. The giant operations rush to slaughter up to twenty-five thousand steers a day. When you see enormous numbers like 143 million pounds of beef recalled, it’s because that’s the “stop number”: that’s how much grind before they clean or that’s how many pounds ago they tested for pathogens.

The Butcher’s Guide to Well-Raised Meat, Joshua and Jessica Applestone of Fleisher’s Grass-Fed & Organic Meats

Dinosaur BBQ, Stamford, CT

Mon, 10 Jun 2013 06:01:17 -0400

This was pretty much like the last time I ate there. The wings were the star of the show and I had three different types: the garlic chipotle, the hot, and the mild. All had great flavor and the meat was very moist. The brisket was ok, but not stellar. Of the three slices, two were a bit dry and the third more moist since it was from the fattier part. Ditto for the pulled pork. Mine didn’t have any bark, but there was good smoke ring in several of the pieces. It was a mixed bag between moist and slightly dry. The ribs were perfectly cooked: not falling off the bone, but easily pulled off the bone. The rib-meat quality was excellent with a good amount of it on each bone and not excessively fatty. This leaner style of rib seems to be the trend these days. L had a sausage which was delicious.

The sides were good. Brussels sprouts with bacon (a special, and upper left in the picture) were solid, and the turkey neck greens were a standard item on the menu and solid: not too salty as they often are in other places. The mac and cheese had really nice runny cheese texture and a great mouth feel. The fried green tomatoes topped with shaved pecorino were excellent.

Next time I will probably just concentrate on the wings.

Frankenfoods: Good for Big Business, bad for the rest of us

Thu, 06 Jun 2013 17:25:00 -0400

Frankenfoods: Good for Big Business, bad for the rest of us:

The smart people at Nature tell us that GMOs will save us, despite their shortcomings. But we’ve heard all this before.

What's To Eat: Afternoon Snack, Nella Pasta Ravioli and Poached Egg

Thu, 06 Jun 2013 13:37:00 -0400

Nella Pasta Ravioli With Poached Pete & Jen’s Backyard Birds Egg

Nella Pasta is available at the Lexington Farmers’ Market.

Cheese Board: Nobscot Artisan Cheese Herdsman Pless And Holey Herdsman

Thu, 06 Jun 2013 10:03:59 -0400

Nobscot Artisan Cheese Herdsman Pless (cow, Massachusetts)

Nobscot Artisan Cheese Holey Herdsman (cow, Massachusetts)

A pair of nice cheeses from Nobscot, available at the Lexington Farmers Market.

Cheese Board: Stinking Bishop and Caciotta al Tartufo

Wed, 05 Jun 2013 06:01:24 -0400

Stinking Bishop (top, cow, England) and Caciotta al Tartufo (bottom, cow & sheep, Italy)

The Food Lab: How To Cook and Shuck a Lobster | Serious Eats

Tue, 04 Jun 2013 13:27:06 -0400

The Food Lab: How To Cook and Shuck a Lobster | Serious Eats:

This week we’ve already discussed how to buy and store a lobster and tasted soft shell lobsters blind against hard shells (hint: we unanimously preferred soft shells). Now the real question: what’s the best way to cook them? Boiling? Steaming? Roasting? And what about killing the sucker before you do it? Should they be boiled alive? Frozen to death? Bludgeoned with a rubber chicken?

What's To Drink: Cheap White Wine Smackdown, 3rd Round

Mon, 03 Jun 2013 06:01:00 -0400

2010 Clos du Bois North Coast Chardonnay ($9.99) vs 2008 Kendall-Jackson, Vintner’s Reserve Chardonnay

In Round 1, two of the three wines tasted remain in the race. Round 2 had only one wine and it tasted well enough to go to the next level. Details on Round 3 after the break.

Clos du Bois: Light color; light constricted nose. Good fruit in the mouth, not buttery like a typical cheap Chardonnay, but rather more like a French white with a long lingering aftertaste. Quite a bit more acidity in the mouth.

Kendall-Jackson: deeper golden color, nondescript nose. Richer in the mouth and almost sauterne-like flavor. Not oaky or buttery. Good fruit, but less aftertaste.

I think I give this round to the Kendall-Jackson based on the lower acidity and deeper, flavor.

Thanks A Lot Monsanto: Japan and South Korea Bar Imports of U.S. Wheat

Fri, 31 May 2013 21:14:00 -0400

Thanks A Lot Monsanto: Japan and South Korea Bar Imports of U.S. Wheat:

Japan and South Korea suspended some imports of American wheat, and the European Union urged its 27 nations to increase testing, after the United States government disclosed this week that a strain of genetically engineered wheat that was never approved for sale was found growing in an Oregon field.

Although none of the wheat, developed by Monsanto Company, was found in any grain shipments — and the Department of Agriculture said there would be no health risk if any was shipped — governments in Asia and Europe acted quickly to limit their risk.

What's To Eat: Quiche

Fri, 31 May 2013 06:01:29 -0400

While waiting for E’s eyes to dilate at a doctors appointment, I stumbled across 6 Convenience Foods You Can Make Yourself which has this mini quiche recipe. I stashed it in an email to myself and finally got around to doing something about it.

Enjoy Eggs Everyday. Eggs truly are a superfood, but that doesn’t mean you should indulge in the egg sandwich from the deli everyday. Pair eggs and veggies to maximize their health benefits and to keep your tummy satisfied. On Sunday, make mini veggie quiches in a muffin pan, and store them in the fridge for the week. First, whisk six eggs and 1 1/2 cups of low-fat milk in a bowl. Then add your favorite chopped veggies and 2/3 cup of low-fat cheese. Pour the mixture evenly into a lightly greased 12-cup muffin tin so that each cup is about 3/4 full, and then bake at 375 degrees Fahrenheit for 25 to 30 minutes. Grab one every morning and reheat for the perfect start to your day!

Rather than use a muffin pan, I just went for the full-blown quiche figuring that the rest of the family would want more substantial portions. For the “mix ins” I used the leftover pork chop & lamb riblet braise vegetables from the night before (the meat had already been scavenged from the leftovers leaving only the tomatoes, onions, celery, but still plenty of meaty flavor).

L and I agreed that the result was pretty satisfying and the final piece tasted pretty good a day later for breakfast.

5 Stops on a California Cheese Trail

Thu, 30 May 2013 17:15:58 -0400

5 Stops on a California Cheese Trail:

A tasting tour across the heart of California’s artisanal cheese movement offers far more than just exceptional bites.

What's To Drink: 2011 Vouvray - Domaine Vigneau-Chevreau "Cuvée Silex" "Clos du Rougemont"

Wed, 29 May 2013 06:01:35 -0400

This was another of the Berman’s Cynthia Hurley sampler.

I really enjoyed this wine, especially for under $20/bottle. My notes: excellent fruit, grapefruit, honey, nice sweetness and acidity. The fruit continues strong into the finish.

Berman’s says:

Stephane Vigneau’s 2011 Vouvray “Cuvée Silex” differentiates itself from other Vouvrays by its concentrated depth and purity of balanced flavors as well as its precise minerality.

Cool and crisp with pure fruit, it has intriguing flavors of quince, ginger, lemon/pear, with minerals, just bursting from the glass. Yes, it’s dry, (some Vourays are demi-sec or sweet), but not steely Chablis dry, as the fruit buffers the acidity and minerality. This is a very stylish, non-chardonnay wine that offers character, style and soul.

It would be hard for “new world” wines to compete with such a classy wine, at any price.
The late Jean-Michel Vigneau realized the advantages of organic farming in the early 1990’s, and by 1999 Vigneau-Chevreau received certification from Ecocert. The current generation of Vigneaus has taken the next step and embraced Biodynamic agriculture. The goal of Biodynamics is to synchronize the natural rhythms of the earth with those of the vineyard. Practices include scheduling of specific vineyard work according to the lunar calendar and use of homeopathic preparations for enrich the soil. Biodynamic viticulture was pioneered by Nicolas Joly in the nearby appellation of Savennieres. The practices may sound mysterious but the growers who follow Biodynamic principles will affirm that they produce superior quality grapes.

What's To Drink: Cheap White Wine Smackdown, 2nd Round

Tue, 28 May 2013 21:49:12 -0400

2011 Fuori Off Road Strada, Grillo, DFP, 1L for 13.46 so it qualifies.

I tasted this at an in-store tasting and liked it a lot. When I brought it home, my first whiff gave me a barnyard, dirty diaper nose believe it or not. The mouth was creamy and fruity, which contrasted to the crispness of many whites. It had nice fruit, but not an excessive amount, and low acidity in the mouth. Very dry. This wine comes in a “Tetrapack” which is more efficient to ship (e.g. across oceans) and means that they can ship more wine (this comes in 1L, rather than 750ml, packages).

I tasted it again about 7 days later and it still had a big nose. This time the fruit was a strong, more bitter, flavor with pretty strong butter and oak tones like a chardonnay. The bitter fruit lasts well into the aftertaste. Whatever earlier objectionable aroma had long since gone. This is an interesting wine, especially for cooking since it changed so favorably after being open for several days.

Again after 14 days in the fridge and it still has plenty of bitter fruit. It’s quite a big wine. Wow. This could be a contender.

DFP says:

Why use Tetra-Paks over glass? Simply put, Tetra-paks use less energy to manufacture, produce less solid waste after use, emit a fraction of the greenhouse gasses in their transport, and carry over a liter of wine! This means less cost passed on to the consumer and less impact on the environment, with no compromise in quality.

2011 Grillo
Made with 100% grillo grapes, grown organically on the island of Sicily, Italy. A pure reflection of the grillo varietal, it is crisp and lovely, with lemony acidity and a floral nose.

Poilâne Bread

Mon, 27 May 2013 06:01:18 -0400

Every week, Formaggio Kitchen sells Poilâne bread and when a recent blog entry promoted it, I figured I should try it out.

The Poilâne Loaf is a burly load, weighing in a 4 Lbs, so Formaggio sells them in 1 Lb pieces. It’s a dense bread and it stands up well to time. Our loaf had arrived in the shop on Wednesday, a day earlier than usual, and I wasn’t able to pick it up until Saturday. Even on Monday morning it is still holding up well. The density provides a very different texture in the mouth so one tends to want to slice it thinner and eat smaller pieces. It’s not objectionable, just different.

The walnut loaf is equally dense with more emphasis on the bread than the walnuts. Again, it’s no objectionable, just different.

Overall, I’d rank this bread in the same class at my experience with Vacherin Mont d’Or (cheese): I’m glad I tried it, I enjoyed it, but it’s a lot of money to pay for something that isn’t exactly “local”.