IT'S SO GOOD TO BE BACK!

Hi Fellow Foodies!  It's been very frustrating waiting for computer repairs during the best time of year for the Markets and for cooking!  But at last, my Dell is back and better than ever.  Over the coming days, I hope to catch up and share photos of the Farm and the Farmers Markets we've visited, as well as new recipes, AND discussions about that all important activity of Preserving (canning, freezing, refrigerating) the bounty of this season.

So, yes, there's so much to talk about, but I thought the current news about salmonella loaded eggs was a good place to start!  Frankly, I just have to start there. Some of us don't think that this place in Iowa is a solitary situation.  In fact, we actually believe that this is what the agri-business really is!  What we do believe is happening is that there are more and more whistle blowers out there - thank goodness - who are willing to report what they have seen in these places.  I am hoping that this is just the tip of the iceberg in exposing the awful  and unsanitary conditions that exist in the production of what Americans are told is "food".

I have had many people tell me that they can't read Michael Pollan's books and they absolutely can't watch "Food, Inc" - so sad, all those tortured animals, etc., etc.  Yeah, yeah, I get it - they're sensitive.  BUT they will allow those situations to go on!  They will continue to purchase factory farmed, drug loaded, blister wrapped meats and chicken; they will continue to purchase eggs from caged hens - by the way, what did you THINK that meant?; and, they will continue to eat food with a carbon foodprint of about a million miles!  Asparagus on the East Coast in February?  Sure!

A second reaction that always floors me - those folks who call themselves "picky" eaters  (I take offense, I am a picky eater - they are "limited" eaters) and who seem to be afraid of everything: new flavors, fresh food, and of course, all "Street Food" (that's a discussion for another time) - and yet, these same folks will eat lunches and dinners that they buy in boxes which supposedly contain meat and that can be kept on a cabinet shelf or in your desk drawer.  Huh?  These are the folks who use margarine ("it's healthier"), while dining at your home, find the free range, drug free beef "chewy", and who avoid those heirloom tomatoes because they have "blemishes".  Wow, all I can ever think is, friend, you are afraid of all the wrong things! 

And now, their beloved stupermarket eggs - even the ones with the little red letters stamped on them - are tainted.  And their response?  "Don't eat eggs".  NO, that's not the answer - the answer is, don't eat eggs from caged hens incarcerated in factory farms!

In the Tri- State area - and in Philadelphia in particular - we are so lucky to have numerous Farmers Markets, set up on days throughout the week and throughout the city, where fresh eggs, raw milk, yogurt and butter, local, seasonal produce and humanely raised, drug free protein is available to all of us.  Stupermarket shopping is easier, I have been told - just how far does this particular form of laziness extend?  You eat the stuff you buy there!  Isn't that worth a bit of your time? If it's not, what is?

I also have to voice my sadness at what the lives of the chickens in these awful places must be like.  Chickens are entertaining, funny and engaging creatures. Not to mention what they provide for we humans. When you have had the pleasure of sitting and watching them walk around and peck the ground and come up and sit on your shoulder and basically just be a pleasure to be around, your heart breaks - again - for the awful way we treat living creatures for our own use.

So, what are you going to do with this recent knowledge about egg farming?  Do you feel it's worth changing some of your shopping habits?  If you have already grown up and are buying fresh and local products and supporting our farms, how are you trying to educate those who haven't progressed?

Let's hear from you!

Frolicking at the Farmhouse

The Foodist and her much better half are off for a long weekend in the country at our friends' farm.

Look for a full report from the Foodist mid week, next week, on what we cooked - totally Farm to Table - what markets we visited, and what inspiration we took away from the wonder of the Farm.

We'll be doing a lot of toasting, "To the Farm"!

Tomatoes again - I just can't stop!

Heirlooms for the Salad/Pasta Recipe

One more week with a tomato based recipe from me - they are just too good and too available in so many fascinating forms, I can't resist sharing this very versatile and easy recipe.

The World's Best Tomato Salad AKA Great Summer Pasta Sauce!

Chop an array of heirloom tomatoes into chunks; cut really good cherry tomatoes in half.  The idea is to have a colorful, varied in color and size, collection of tomatoes.

Put all of the chopped tomatoes into a strainer over a bowl (Remember last week's recipe?  Don't forget to collect that tomato water!).  Salt the tomatoes and toss them lightly (hands work best, you don't want to mush them); salt a bit more - I use a good chunky sea salt - toss again, and then let the tomatoes sit and drain for 15 - 20 minutes minimum. 

After the tomatoes have drained, save the tomato water for other uses - we use a jar in the 'fridge - put the chopped tomatoes in the bowl and add the following - all the additions are really to taste;  if in doubt, 3 parts olive oil to one part vinegar is a good rule of thumb for the liquids:

a chopped chili pepper - if you like a bit of spice
crumbled good dry oregano
a few slivers of fresh garlic
sea salt and fresh ground black pepper
extra virgin olive oil
good red wine vinegar

Again, gently toss.  I like to cover the bowl, let it sit at room temperature - the tomatoes will absorb the flavors of the spices more that way.

This mixture is great on toasted bread rubbed with garlic; it's wonderful over fresh greens with some chunks of fresh mozarella; and it is also wonderful all by itself as a side dish.

It keeps well in the 'fridge for about a week - especially if you add more tomato chunks as you eat the salad.

NOW - when you have a bit of this fabulous tomato salad left AND you have a craving for some pasta - here's a delicious way to use it.

Cook your pasta - whatever kind you like, but farfalle, fusilli - in general "shaped" pasta works best in catching all of the juices and flavor;
Drain your pasta well;
Pour the tomato salad - all of it - over the hot pasta and toss well;
Add good grated parmesan, or mozarella chunks, or both if you want;
You may also want to toss in some fresh basil leaves if you have it; and a sprinkle of red pepper flakes, you get the idea, feel free to play with the add - ons.  Recently we added some anchovies - fabulous!
You may also want to add more extra virgin olive oil - but so far, I haven't needed it;

Enjoy!  Believe me, you will!

That's this week's Thursday recipe from the Foodist - what's yours?

It's a Very Special Week

This week we celebrate National Farmers' Market Week.

What a wonderful time to show our support for the Markets that set up every week in so many of our many Philly neighborhoods - these are the folks we depend on for fresh, local, safe and humanely raised food.

We are very lucky in the Philadelphia region to have so many markets AND we are lucky that lead organizations have worked so hard to make those markets, and their wonderful fresh products, available to everyone.

Thanks to the Food Trust, to Farm to Table and to the Philadelphia Slow Food Movement, among others.

For my weekly shopping, thanks to the Fair Food Farmstand in the Reading Terminal for every day and for teaching me so much;  to the Headhouse Shambles Farmers Market on Sundays; to the Passyunk Market on Tuesdays; and, of course,  to the Italian Market.

What are your favorite Markets?  What have you been cooking from your favorite Markets?

Thank a Farmer - today and everyday!

Tomato Water Dressing: The Foodist Favorite New Recipe

A few goodies from our city garden

At this time of year, many of us are cooking, slicing, and chopping as many wonderful tomatoes as we can get our hands on at the local markets, as well as harvesting what our urban mini-farms are putting out. There's nothing like eating a freshly picked tomato off of the vine.  I don't make it back into the house most times with our Sun Gold tomatoes - I pick, spritz, and eat.  My big old Coon Hound loves them as well.  People come to the garden and say, gee, what were  these?   This while staring at a tall bush of, well, branches.  I inform them that the bush was - and will be again - the glorious Sun Golds.   Bless them, they just keep growing!  The time for these treasures, fresh at least,  is short - so we are compelled to use them in all sorts of ways. One of our favorite tomato "recipes" is, I am sure, one of yours:    Is there anything in the world like a really wonderful Jersey - or Lancaster County - tomato with fresh, soft, sliced white bread, thick slices of the tomato, a bit of salt, perhaps a few slivers of fresh basil ,and a spread of real mayonnaise? This, my friends, is the paradise of the summer months.  I am salivating just writing these sentences!  But you all know about that.  Now for a use of something "tomato" we discovered last weekend.

Many recipes calling for sliced or chopped tomatoes require that they be salted, placed in a colander and "drained" for awhile.  For many preparations, this makes absolute sense.  That said, we found ourselves wondering what we could do with this "tomato water" - this liquid is produced quickly and as such isn't the same depth and consistency as the wonderrful consomme made by hanging chopped tomatoes in cheese cloth for hours and straining it and flavoring it.  No, this is truly just the quickly produced - usually 15 minutes or so - juice that flows through the colander holes. We felt that this juice in most cases has a high acidic content - so why shouldn't it serve as the acid in dressings?   Here is one tested recipe; we are working on a number of others:

Tomato Water Dressed Potato Salad

Note:  when a recipe calls for salted and drained tomatoes, chopped or sliced, just place the colander in a bowl so that you catch the juice shedding off of the tomatoes.  Don't do anything to it - especially, don't strain it.  Your can store the juice in a jar in the 'fridge for a few days.

Cook  8 - 10 Baby Rose Golds potatoes - washed and skins on (cut into bite sized pieces) in boiling, salted water until just fork tender (if you can't find yukon golds or baby roses, use other larger potatoes, but chop them well)

While the potatoes are still hot, toss them with about 1 - 2 tablespoons of champagne vinegar and a pinch of salt - let the potatoes cool
Note:  go easy on the salt, the tomato water will be salty

In a large bowl, mix together finely chopped red onion, finely chopped celery, and some summer savory leaves

To the mixture in the bowl, add about 2 tablespoons of the collected "Tomato Water"; about the same amount of extra virgin olive oil; 2 tablespoons good mayonnaise; and some white pepper.

Mix this together and add the cooled potatoes and gently stir the potatoes into the dressing.

The layers of flavor are amazing!  The vinegar on hot potatoes is something we have been doing for a long time - it doesn't really identify as vinegar in the final taste of the potatoes - and the hot potatoes absorb all of it, but it gives a heightened "potato" flavor to the spuds.  The flavor of the tomato water comes through subtly and wonderfully in the dressing.

Frankly, we decided this could be a main course for us - with maybe some sliced tomatoes and salad greens on the side! - but it is obviously wonderful for potato salad as a side dish.

I"ve shown you mine - let's hear from you!!

Starting to Harvest: Basil - lovely to have in February!

A Bouquet of Basil!

Hi Foodies in Philly.  Well it was quite a couple of days that's for sure - we started out frying and by yesterday afternoon we were enjoying what my frienbor (friend and neighbor) Craig calls, "real summer".  Given the heat and the fact that we had to give in and turn the AC on, we decided to use the weekend to start harvesting and preparing some of our - and other's - gardens' and farms' output.

The Fair Food Farmstand and some of the Lancaster County folks provided a collection of heirloom tomatoes, as well as some more fabulous corn and squash - the glory of this time of year.  If you haven't made a tomato salad with a mix of heirlooms using Jamie Oliver's "Mothership of all Tomato Salads" recipe, we believe it is the ultimate way to give these delicious tomatoes their due - I will be posting that and other recipes on "Recipe Day" - Thursdays of each week for those who like to get an early start on their shopping lists!   Keep an eye out for Recipe Day and feel free to share.

Anyhow, this weekend we decided to start focusing on when it wasn't "this time of year" and what we would want in our freezer and larder for when the weather's cold and the farmstands are resting.

We started in our own "mini-farm" by harvesting some of the 4 kinds of Basil we are growing. The plants are huge. It has all absolutely loved this hot weather - Basil especially loves hot nights. We decided it was time for "Freezer Pesto".  The best way we have found is to make the pesto (use your favorite recipe of basil leaves, pine nutes, great parmesan and extra virgin olive oil)  and then pour the pesto mixture into ice cube trays.  Sit the trays in the freezer until the cubes freeze solid, pop the pesto cubes out of the tray and bag them up in good freezer storage bags.  You can use them throughout the fall and winter the way you would use any pesto - you may need a few cubes for a substantial recipe, so make sure you freeze yourself up a few large bags at least!!  Remember you don't have to grow your own Basil (although for we city folks it is an easy one to grow) - just buy some local at the Farmstands - or buy up a lot and go ahead and make your freezer stash.

Another way to store good fresh basil is to wash it, dry the plant well and then pull all of the leaves off of the stems.  Store the leaves in a good freezer storage bag.  The leaves will turn black and sad looking, very sad looking - BUT - they will taste just like fresh basil in sauces, eggs, anywhere you can "blend" them in.  Obviously these leaves aren't for finishing off a plate or for salads, but again, the flavor will remain - and all you need to defrost them is two or three minutes on the counter.

The last way that Basil can be stored up is by drying it.  This is my least favorite way - in my opinion, dry basil has very little of the glorious flavor we expect from this versatile herb.  That said, if you want to dry some, I suggest using the same technique as for oregano (which does dry well) and other similar structured herbs:  Cut the plants down; secure the stems together at the cut end with good kitchen twine and hang the bundle upside down somewhere cool and dry.  You will know when they are dry.  Then, it 's merely a matter of running your fingers down the stems to rub off the dry leaves into an air tight container.  Stems do NOT make for good storage and will cause early mold.  Do NOT hang your drying bundle outside - if it gets wet once it is into the drying process, it will be ruined and should go to the composter.

What do you like to preserve for those months during which we can't just run to the Farmers Markets or the back yard?

Share some of your favorites!

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Another Philly Foodie Event!

We were lucky to be able to attend the "Good Food Good Beer" event on Saturday evening, July 17th at the Head House Shambles - the site of our favorite and biggest weekly Farmers' Market.

The idea was to bring the Farm to the City and to raise funds for the Philadelphia conviva of the Slow Food Movement.  It was a great idea and one that we hope becomes an annual event.

The number of tickets you purchased dictated the number of "tastes" you could sample - and all you needed to drink some wonderful local beers was a wrist band saying you were "of age" - we didn't have any problem there!   It was a very hot evening but, even so, the event was packed!! What a wonderful showing by local foodies - taking the opportunity to have some wonderful tastes and drinks and to support Slow Food!

Here are some pictures of the event - including the Foodist's much better half digging into some pulled pork- as you can see everyone is eating, sipping, talking food, and having a ball!

Just a little about the fabulous food and who served it is of course in order.

Fork from Old City did a seared Scallop, Green Beans and Cashews with a peppery kick that was perfect in flavor and given the weather was both satisfying and cooling.  Noble's house made Chorizo was over the top delicious.  A pulled pork sandwich from Swathmore Coop was so much more than a bite and went so well with the dark ale offered by Earth, Bread and Brewery.  Le Virtu offered up a wonderful seasonal Timbale.  John and Kira's booth was busy, busy, busy!  I personally spent two of my coupons - one for a tasting of three chocolates and the other for three of their fabulous gel candies.  There were Tacos, Sandwiches, delicious baked goods and the hit of the night (can there be one?) for both of us:  the "Esquites" served by Xochitl.  This is a common Mexican street food and is basically a cold corn soup - but what a soup!!  Creamy, tangy (from lime), the corn kernels were just al dente, the seasonings amazing - it was wonderful!  Many folks were walking around talking about the esquites - the closest recipe that I have found is one from Jose Garces - our hometown Iron Chef.  I will post that soon.

Also represented were six - count 'em folks - six local craft beer brewers.  The times they have certainly changed for the good.

Look for this event next year and clear your calendar, don't hesitate.  It's another Fantastic Foodie event here in Philadelphia!