Have you ever had one of those days that starts out smoothly and you imagine a decent finish and then, all of sudden, it slips out of your hands and dips this way and that and it’s exciting and your friend is here to visit whom you haven’t seen in a long time and the planning meeting you attend takes off and the delivery you were expecting is late and another friend is here to pick up food and the phone rings and the man is here to talk about cheese and... and...and...when you finally emerge out of all of the confusion, you realize that it’s been a pretty good day with a lot of exciting possibilities ahead. Well, I just had a day like that. When I finally biked home, I walked in the house and said to Jim, “Do you want to walk at the park? I think I really need it tonight.” So off we went and as we walked through the woods and grasses, birds around us settling in, I slowly began to quiet my mind and my body enough that I started to think about supper. My energy zapped by the day, I suggested the easy way out--Chinese take-out. As we climbed out of the swamp and paused to look for frogs or turtles, Jim reminded me that we had some pork chops in the refrigerator from “our pig”. He suggested we go home and see what we could come up with for supper.
This is what we found: some new Carola baby potatoes from Dale’s booth at the market, a small bag of pole beans, fresh peaches and yellow onions from Creekside Farms and those famous pork chops. No longer in any hurry, we started up the oven. Jim washed and quartered the potatoes into the green square ceramic dish, tossed them with some olive oil ( a gift from our friends, the Buhrts) and dried herbs brought back from France given to us by the shopkeeper where I bought our colourful tablecloths. Dish number one went into the oven.
I pulled out the pork chops, remembering the time I went to see the pig running about on a summer morning. I laid them in our glass dish. Then I sliced the onion into thin rings and put some on each of the pork chops. A pinch of salt, a spoonful of brown sugar and a tiny bit of catsup went on next. Then, I took some fresh peaches left from my peach canning spree. I cut them in half, pitted them and peeled them carefully. I sliced them onto the pork chops. I decided that would be good enough. I covered the dish with tinfoil and it went into the oven. Half an hour later, as the smell of goodness slowly made its way to our nostrils, I peeked into the oven, stirred the potatoes and took the foil off of the pork chops. Then I tackled the pole beans, washed them and snapped off the ends then put them to steam on the stovetop.
For another half hour, while the stove did its magic, I read the paper and Jim caught up on our e-mail messages. We both emerged from our worlds ready for a true feast. We set the table as darkness enveloped the world, warmed by the stove and the smells in the air. There seemed to be one missing element until I remembered the bottle of wine I had put to chill in the refrigerator. A friend of Jim’s who collects wine had given him a 1995 bottle of Chablis. As I poured it, we marveled at its beautiful colour, and then later, at its complex flavour, a perfect accompaniment to the simple dishes we dug into. As we enjoyed the pleasures of the table, we reflected on the food and its origins, mostly local and provided by friends. We decided we would partake of this over Chinese take-out any day. And so I discovered again that it’s easy to let hurry lead to hurry. But if I slow down, that’s when I will truly enjoy life and what it has to offer.
P.S. The recipe is self-enclosed above.
Published in the Goshen News, September 15, 2008
Monday, September 22, 2008
Monday, September 15, 2008
Finding Common Ground
It’s starting to look dark in the morning when I get up and our walks at the park are now close to dusk. The changes of light tell me that the calendar is now on September’s page. With Labor Day come and gone, we are back into the routine of work, though my Labor Day was pretty intensive: we canned salsa and tomato sauce, enough to see us through the winter, we hope! Jim also worked on our new back room and I cleaned things up around the yard.
This week, with political conventions aplenty, I had occasion to think about how easy it is to make assumptions about people and things before I get to actually know them. That’s why I always say: I wish I knew their story. I have often found that my first impression of someone slowly changes once I have gotten to know them as a real person. In my line of work, I meet all kinds of people and that’s one of the things I like about what I do. When I have staff turnover, I try to teach them not to make assumptions about others. What I have often discovered is that the reason people act a certain way is usually related to their story. The best thing I can do is to be accepting of everyone knowing that there are reasons for the choices they make and the attitude they bring to my door. I cannot put someone in a box just because they have a name in town or are wealthy or are poor or are always grouchy or too talkative. Each of those persons still has something that makes them interesting to me and I want to find that thread that becomes a common ground that we can build on. Sometimes I am truly at odds with others. I cannot find one redeeming quality in their life. In those instances, I have spent time meditating on those people in a loving way and I find that the next time we cross paths, I see them in a different light. These loving thoughts have changed me to truly be able to accept them as they are, not as I might want them to be.
So how does this relate to food, you might ask? It’s the same thing with food. I often make assumptions about food based on the way it looks. Lately, I’ve started to dig a little deeper. I ask: where does it come from? how is it made? how is it grown? what is its story? Even though some foods look great, I’ve discovered that they doesn’t always taste good because they come directly out of a can or have chemicals added to make them look prefect even if they aren’t that fresh! So just like I do with people, I go back to the basics. I make it from scratch and I get to know my food on a more intimate level. I talk to the farmer who grew it and I know the hard work it requires. I handle it myself from market to table and discover its good and its bad sides. Basically, I develop a relationship with it so I know what I’m dealing with. Onions will make me cry, jalapeno peppers will irritate my throat, mint will lift my spirit. And I love them all dearly. Jack will make me laugh, Troy will make me think, Marilyn will brighten my day and I love them all dearly also. It’s the daily give and take with people and with food that enriches our lives.
So here is a recipe that might break down some of your assumptions about whole wheat flour.
I’ve used it for many years in many ways: bread, rolls or coffeecakes. It makes an excellent raisin cinnamon bread and even better pecan or orange rolls. Once you get to know it, you’ll find the one that works for you.
Whole Wheat Sweet Dough
Mix in a liquid measuring cup:
1 T. yeast
1/2 t. sugar
1/4 c. warm water
In a large mixing bowl, measure and mix:
1 c. whole wheat flour
1 c. unbleached wheat flour
1/2 T. salt
1/3 c. powdered milk
Cut in 1 T. butter and add 2 c. hot water and 1 c. mashed potatoes. Stir then add the yeast mixture. Stir until smooth. Let rest and bubble at least 1 1/2 hours.
Add:
2 eggs at room temperature
1/4 c. melted butter
1/2 t. cinnamon
1/2 c. brown sugar
1/2 c. white sugar
Stir, then add 3 c. whole wheat flour and enough unbleached flour to make a smooth dough. Knead until smooth. Put in a greased bowl, cover with a damp towel and let rise until doubled. Cut into two pieces. Roll them out into a 9 by 12 rectangle. Spread with butter, ground almonds, raisins, brown sugar and cinnamon. Roll up into a loaf. Place in a greased loaf pan and let rise for 3/4 hour. Bake at 350 degrees for 40 minutes.
(You can also shape these into cinnamon rolls, five to a pie pan, and bake for 25 minutes or until golden brown. I also make them into orange rolls and pecan rolls.)
Originally published in The Goshen News, September 8, 2008
This week, with political conventions aplenty, I had occasion to think about how easy it is to make assumptions about people and things before I get to actually know them. That’s why I always say: I wish I knew their story. I have often found that my first impression of someone slowly changes once I have gotten to know them as a real person. In my line of work, I meet all kinds of people and that’s one of the things I like about what I do. When I have staff turnover, I try to teach them not to make assumptions about others. What I have often discovered is that the reason people act a certain way is usually related to their story. The best thing I can do is to be accepting of everyone knowing that there are reasons for the choices they make and the attitude they bring to my door. I cannot put someone in a box just because they have a name in town or are wealthy or are poor or are always grouchy or too talkative. Each of those persons still has something that makes them interesting to me and I want to find that thread that becomes a common ground that we can build on. Sometimes I am truly at odds with others. I cannot find one redeeming quality in their life. In those instances, I have spent time meditating on those people in a loving way and I find that the next time we cross paths, I see them in a different light. These loving thoughts have changed me to truly be able to accept them as they are, not as I might want them to be.
So how does this relate to food, you might ask? It’s the same thing with food. I often make assumptions about food based on the way it looks. Lately, I’ve started to dig a little deeper. I ask: where does it come from? how is it made? how is it grown? what is its story? Even though some foods look great, I’ve discovered that they doesn’t always taste good because they come directly out of a can or have chemicals added to make them look prefect even if they aren’t that fresh! So just like I do with people, I go back to the basics. I make it from scratch and I get to know my food on a more intimate level. I talk to the farmer who grew it and I know the hard work it requires. I handle it myself from market to table and discover its good and its bad sides. Basically, I develop a relationship with it so I know what I’m dealing with. Onions will make me cry, jalapeno peppers will irritate my throat, mint will lift my spirit. And I love them all dearly. Jack will make me laugh, Troy will make me think, Marilyn will brighten my day and I love them all dearly also. It’s the daily give and take with people and with food that enriches our lives.
So here is a recipe that might break down some of your assumptions about whole wheat flour.
I’ve used it for many years in many ways: bread, rolls or coffeecakes. It makes an excellent raisin cinnamon bread and even better pecan or orange rolls. Once you get to know it, you’ll find the one that works for you.
Whole Wheat Sweet Dough
Mix in a liquid measuring cup:
1 T. yeast
1/2 t. sugar
1/4 c. warm water
In a large mixing bowl, measure and mix:
1 c. whole wheat flour
1 c. unbleached wheat flour
1/2 T. salt
1/3 c. powdered milk
Cut in 1 T. butter and add 2 c. hot water and 1 c. mashed potatoes. Stir then add the yeast mixture. Stir until smooth. Let rest and bubble at least 1 1/2 hours.
Add:
2 eggs at room temperature
1/4 c. melted butter
1/2 t. cinnamon
1/2 c. brown sugar
1/2 c. white sugar
Stir, then add 3 c. whole wheat flour and enough unbleached flour to make a smooth dough. Knead until smooth. Put in a greased bowl, cover with a damp towel and let rise until doubled. Cut into two pieces. Roll them out into a 9 by 12 rectangle. Spread with butter, ground almonds, raisins, brown sugar and cinnamon. Roll up into a loaf. Place in a greased loaf pan and let rise for 3/4 hour. Bake at 350 degrees for 40 minutes.
(You can also shape these into cinnamon rolls, five to a pie pan, and bake for 25 minutes or until golden brown. I also make them into orange rolls and pecan rolls.)
Originally published in The Goshen News, September 8, 2008
Picnic at the Park
Sometimes life seems like a balancing act. Most of the time I can keep myself steady on the tightrope. I try not to look back too much. I definitely look forward to where I’m going. But if I look down, I start to feel that I could lose my delicate balance and then I have to catch myself before it’s too late. When those periods come, I really do have to remind myself that keeping focused on what is ahead is what matters. I forget that all I have to do is just put one foot in front of the other and before I know it, I’m walking again on solid footing.
Maybe it’s when the seasons start to turn that I also feel myself shifting. I’m ready for a change but it’s not there yet. Summer still lingers even though leaves already lay in my yard. School is back in session even though vacations only just finished. Hot days continue though cool nights beckon. With my feet in two seasons, isn’t normal that I should feel a little unsteady? So here I am. I’m trying to enjoy the last of the summer produce by using as much of it as I can while I’m already thinking about squash and apples. I’ll also start to put some of it away for winter and I’ll plan the last summer picnic using as much from the market as I can.
On a day that is cloudy and promises rain, we prepare a “local food” focused picnic at a city park. The park is hosting one of their “Summer in the Park” music events and it seems a perfect venue for a picnic among good food lovers. As the evening unfolds, the covered sky turns into blue, the sun comes out and a nice breeze blows in for a delightful backdrop. On several picnic tables, we set up the dishware and silverware along with the dishes we have brought. A big cooler full of meadow tea and a bin full of iced drinks complements the food. So what is the menu for a summer’s eve? We start out with a cold Moroccan Tomato Soup, using local tomatoes, onions and honey along with North African spices. Our trio of salads feature all the good things we can find at the market these days: a variety of cherry tomatoes mixed with fresh mozzarella, fresh basil and our very own balsamic vinaigrette; a potato salad with carrots, celery, eggs, green beans and cheese with a sweet sour dressing and finally, a melon salad with mint and parsley accented with prosciutto and cheese slivers. For the meat eaters, sloppy joes is available served on homemade buns. Or you can build your own sandwich with fresh tomatoes and cucumbers and a trio of cheeses. Let’s not forget dessert: last week’s recipe, peach and blackberry crumble and/or the richest chocolate brownies you have ever had. Was it a picnic or a feast? I decided it was the latter when I looked at my filled plate and oohed over the colours and then took many bites and aahed over the flavours. With great music to listen to from Drop the Dawg, the food tasted even better. I’m glad to exit summer with such a memory.
The lists of local products used follows: onions, tomatoes, cherry tomatoes, basil, potatoes, carrots, eggs, green beans, honey, melon, mint, parsley, ground beef, bread made with local flour, cucumbers, peaches and blackberries. I urge all of you to make a meal using as much local foods as you can. It’s one way to keep ourselves grounded. Here is a recipe for a cold soup that I have been enjoying the last couple of weeks using many local products.
Golden Gazpacho (adapted from Moosewood Cookbook)
3 yellow tomatoes
1 c. vegetable bouillon
1/2 jalapeno chile pepper, finely minced
1/2 c. lime juice
1/2 t. turmeric
2 c. orange juice
2 ripe peaches, diced
2 c. ripe cantaloupe, diced
1 red pepper, diced
1 cucumber,, diced
2 T. olive oil
1/2 c. green onions, sliced
1 T. cilantro, minced
salt and pepper to taste
Peel and chop one of the tomatoes. Put tomato, bouillon, jalapeno, lime juice, turmeric, salt, orange juice, 1 peach and 3/4 c, cantaloupe in blender and puree until smooth. Pour mixture into glass dish.
Dice remaining tomatoes and add to the soup with other peach and rest of cantaloupe. Add peppers, cucumbers, olive oil, green onions and cilantro. Season with salt and pepper. Cover and chill for at least 30 minutes. Serve cold as a refreshing starter.
Originally published in The Goshen News, August 31, 2008
Maybe it’s when the seasons start to turn that I also feel myself shifting. I’m ready for a change but it’s not there yet. Summer still lingers even though leaves already lay in my yard. School is back in session even though vacations only just finished. Hot days continue though cool nights beckon. With my feet in two seasons, isn’t normal that I should feel a little unsteady? So here I am. I’m trying to enjoy the last of the summer produce by using as much of it as I can while I’m already thinking about squash and apples. I’ll also start to put some of it away for winter and I’ll plan the last summer picnic using as much from the market as I can.
On a day that is cloudy and promises rain, we prepare a “local food” focused picnic at a city park. The park is hosting one of their “Summer in the Park” music events and it seems a perfect venue for a picnic among good food lovers. As the evening unfolds, the covered sky turns into blue, the sun comes out and a nice breeze blows in for a delightful backdrop. On several picnic tables, we set up the dishware and silverware along with the dishes we have brought. A big cooler full of meadow tea and a bin full of iced drinks complements the food. So what is the menu for a summer’s eve? We start out with a cold Moroccan Tomato Soup, using local tomatoes, onions and honey along with North African spices. Our trio of salads feature all the good things we can find at the market these days: a variety of cherry tomatoes mixed with fresh mozzarella, fresh basil and our very own balsamic vinaigrette; a potato salad with carrots, celery, eggs, green beans and cheese with a sweet sour dressing and finally, a melon salad with mint and parsley accented with prosciutto and cheese slivers. For the meat eaters, sloppy joes is available served on homemade buns. Or you can build your own sandwich with fresh tomatoes and cucumbers and a trio of cheeses. Let’s not forget dessert: last week’s recipe, peach and blackberry crumble and/or the richest chocolate brownies you have ever had. Was it a picnic or a feast? I decided it was the latter when I looked at my filled plate and oohed over the colours and then took many bites and aahed over the flavours. With great music to listen to from Drop the Dawg, the food tasted even better. I’m glad to exit summer with such a memory.
The lists of local products used follows: onions, tomatoes, cherry tomatoes, basil, potatoes, carrots, eggs, green beans, honey, melon, mint, parsley, ground beef, bread made with local flour, cucumbers, peaches and blackberries. I urge all of you to make a meal using as much local foods as you can. It’s one way to keep ourselves grounded. Here is a recipe for a cold soup that I have been enjoying the last couple of weeks using many local products.
Golden Gazpacho (adapted from Moosewood Cookbook)
3 yellow tomatoes
1 c. vegetable bouillon
1/2 jalapeno chile pepper, finely minced
1/2 c. lime juice
1/2 t. turmeric
2 c. orange juice
2 ripe peaches, diced
2 c. ripe cantaloupe, diced
1 red pepper, diced
1 cucumber,, diced
2 T. olive oil
1/2 c. green onions, sliced
1 T. cilantro, minced
salt and pepper to taste
Peel and chop one of the tomatoes. Put tomato, bouillon, jalapeno, lime juice, turmeric, salt, orange juice, 1 peach and 3/4 c, cantaloupe in blender and puree until smooth. Pour mixture into glass dish.
Dice remaining tomatoes and add to the soup with other peach and rest of cantaloupe. Add peppers, cucumbers, olive oil, green onions and cilantro. Season with salt and pepper. Cover and chill for at least 30 minutes. Serve cold as a refreshing starter.
Originally published in The Goshen News, August 31, 2008
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