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Archive for the ‘Local harvest’ Category

The well-traveled yogurt

Posted in Buy Local, carbon footprint, Eco-Friendly, Environment, local eating, Local Food, Local harvest, Organic Food on February 7, 2011 | 2 Comments »


While I’ve been busy doing research and experimentation on the best and simplest way to make yogurt, you might think that Nils has been sitting back and just enjoying the fruits of his wife’s new passion. Au contraire! Or I should say (in German) Im Gegenteil!

During my ventures into the world of lactobacillus, Nils was looking for a study he remembered from years ago, which came to be known as “Ein Jogurt geht auf Reisen” (“Journey of a Yogurt”). A fascinating study! (more…)

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Week 40: Eating Local and Organic, Sharing Recipes

Posted in carbon footprint, Eco-Friendly, Environment, local eating, Local Food, Local harvest, Organic Food, Uncategorized, tagged , , , , on October 20, 2010 | 3 Comments »


Due to flu and other 24/7 commitments we didn’t have time to post Week 40′s Impact Effort on-time … Here we go! Worth the wait, I think.
Something a little different, brought to you by Nils this week.

As you might recall, three weekends ago, we went to the local organic farmer’s market to buy local (and if possible, organic) produce.  By doing so, we felt, and are now convinced, that the quality of goods is significantly better. While the variety may not be as large as that in the huge grocery stores, the produce was also not picked green several weeks prior and ripen in crates. Additionally, the food products didn’t travel from afar, thus producing less carbon emissions and packaging materials. The majority of goods we purchased were not only local, but also organic so our bodies and the earth aren’t subjected to chemicals, pesticides, hormones or genetically modified materials.

Since it’s harvest season, we, in fact, succeeded in finding a rich variety of vegetables and herbs. And, we found some nice cuts of organic meat. That following week, we cooked up several dishes from what we bought, and we kept track, as best we could, of what we cooked so we could share some of our recipes.

Normally, my cooking’s inspired more by spontaneous ideas and gut feeling than by recipes, so some of the  recipes might not be very exact. However, we had fun cooking it, and the results were excellent. We are very pleased with the quality of produce we bought which led to a series of nice dinners. Making impact by buying and cooking local was really delicious! We plan to keep it going!

Leg of Lamb with Pumpkin Seed Crust (with roasted potatoes and green beans) – 4 servings

Ingredients:

  • 3 lbs (1.3kg) leg of lamb, deboned
  • 5 whole garlic cloves
  • Bunch of thyme
  • Bunch of sage
  • 1 cup (1/4l) red wine
  • 1 cup (1/4l) water
  • 1 large onion
  • 1/3 cup (80g) crushed pumpkin seeds
  • 1/4 cup (80g) goat cream cheese
  • 1 large egg
  • 8 medium-sized potatoes
  • Olive oil
  • 3/4 lb (330g) green beans
  • Coarse salt
  • Pepper
  • 1 tsp corn starch

Preparing the meat:

  • Heat oven to 170°C (>< 340°F)
  • Rub meat with coarse salt.
  • Cut little pockets into the thicker pieces of meat with a sharp, pointed knife and slip the whole (or half, depending on clove size) garlic cloves inside.
  • Put thyme and sage in the center of the meat ond roll it into a neat package, secure the roast with string or a net.
  • Heat olive oil in a pot which can also go into the oven. We like to use a cast iron pot for roasts.
  • Sear meat on all sides on high heat for a couple of minutes.
  • Add cup of red wine and cup of  water.
  • Add onion (quartered).
  • Place pot, covered, in oven.

A good general rule is  to roast the meat for 20 min per pound. In our case, we checked in after 45 min. Check the meat with a thermometer to get the desired result.

Crust:

  1. Mix egg, goat cream cheese and finely crushed pumpkin seeds into a thick paste.
  2. When roast is half done, spread paste over the top of the lamb and turn on the grill for a few moments, until the crust is hardened and starts to get golden brown.
  3. Return lidded pot to the oven and continue to cook at  170°C (>< 340°F).

Potatoes:

  1. Get the firm kind of potato that does not get mushy when boiled, e.g., any of the “waxy potatoes” like Round, Yellow or Red Potatoes, Australian Crescent, Yukon Gold. If you have new potatoes, you might want to keep the potato skin, in our case we had to peel and quarter the potatoes.
  2. Boil in salt water until almost done.
  3. Quickly rinse in cold water.
  4. Add some  olive oil.
  5. Put in a baking pan (hint: put the potatoes back in the pot, add some oil, and close the lid. Shake the potatoes with the lid closed,  and the oil will distribute well).
  6. Add some coarse salt and thyme, and
  7. Put in oven 200°C (400°F) for app. 20-25 min, until the potatoes turn golden.

Beans:

  1. Wash and cut beans.
  2. Put in a pot with a little water.
  3. Close lid and boil for approx 10 min.

HINT: don’t start to early with the beans, since they tend to get mushy when kept warm too long.

Gravy:

  1. When the roast is done, remove it from the oven.
  2. Remove roast from the pot and place it back in the oven on a heat resistant plate (turn off the oven, the roast should sit for a few moments).
  3. Put pot on the stove on med-low.
  4. Add a teaspoon of cornstarch (dissolved in some cold water) and stir the sauce when pouring it in the hot pot.
  5. Keep stirring until the starch is completely blended.
  6. Let simmer for a few minutes, add salt and pepper to your taste.

Hokkaido Pumpkin Soup (12 servings)

Ingredients:

  • 5 lbs (2kg) Hokkaido pumpkin
  • 3 inch (7cm) fresh ginger root, finely chopped
  • 6 garlic cloves, finely chopped
  • 1 bunch of cilantro (app 2/3 ounce, 20 grams)
  • 1 cup of cream (250g)
  • 1/2 cup of sour cream (125g)
  • Salt
  • Olive oil
  • Pumpkin seed oil
  • Water
  1. Thoroughly wash the pumpkin, since the skin will be used as well.
  2. Chop in half and remove the seeds and the strings holding the seeds.
  3. Chop pumpkin in even sized chunks (approx 1 inch, 2 cm).
  4. Heat up olive oil in large pot, add chopped garlic and saute until  golden brown.
  5. Add pumpkin and 4 cups (1l) of water and cook until soft and mushy.
  6. Add finely chopped ginger and cilantro.
  7. Blend until smooth (in blender or food processor).
  8. Put back on stove on low, add cream and sour cream.
  9. If soup is too thick, add water until consistency is as desired.
  10. Add salt as required. Let steep with very low heat for another 30-40 min.
  11. Serve with some pumpkin seed oil and fresh cilantro leaves.

This freezes nicely.

Spaghetti Squash with Meat Sauce (4 servings) - great gluten-free recipe

Meat Sauce:

  • 1 lb (440g) ground beef
  • 1 lb (440g) tomatoes
  • 5 garlic cloves
  • 1 large onion
  • 1 carrot
  • 1/2 eggplant
  • 1 cup (1/4l)  vegetable broth
  • Salt, pepper, chili pepper
  • Olive oil
  • 1/2 cup red wine
  1. Coarsely chop garlic and onion.
  2. Heat a large pan or pot with olive oil.
  3. Add garlic and onion and fry until golden brown.
  4. Add meat and fry until liquid from meat and onion has dissipated.
  5. Add red wine, vegetable broth, chopped tomato, carrot and eggplant.
  6. Cover and let simmer for 1-1/2 – 2 hours.
  7. Add salt, pepper and chili as desired.

Squash:

  1. Heat oven to 200°C (400°F)
  2. Quarter thesquash, remove the seeds and place face down on a baking pan.
  3. Add water (approx. 1/2 inch) and put baking pan in the oven.
  4. Bake for approx 1 hour until soft.
  5. Scrape out the squash with its “spaghetti strands” directly onto the plate.
  6. Add the meat sauce and enjoy!

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Week 39: Buying Organic, Buying Local

Posted in Buy Local, Eco-Friendly, Environment, local eating, Local Food, Local harvest, tagged , , , , , , , , , on October 4, 2010 |


The organic farmers’ market in the town center was all a buzz at the weekend — as active as it was colorful.  But, however busy with customers they were, the farmers/stand owners were more than happy to take the time to share ideas on how to prepare different dishes and offer a few taste-tests.

After having lived in France for 13+ years and Germany for six, shopping at farmers’ markets is familiar territory for me; for Nils, who grew up with markets, it’s second nature. Nevertheless, we continue to learn from these excursions, especially now that we’re committed to buying local and organic more often. Admittedly, it does require pre-planning, but it doesn’t have to be complicated, nor time-consuming. I strongly believe that the health, nutritional and taste benefits are worth the initial inconvenience.

Tips on Buying Local and/or Responsibly

  • If you’re new to shopping at farmers’ markets or organic markets, expect to spend a lot of time for your first visit. Do not expect to have to spend that much time during your following visits.
  • Take your own reusable bags.
  • Educate yourself on seasonal fruits and vegetables in your area and buy and plan your menus accordingly, e.g., now is not the time for me to get a hankering to make asparagus soup or strawberry parfait.
  • Or change your thinking completely when shopping. Shop like some of the fine chefs do: Find what looks good or is reasonably-priced and plan your menu around that.
  • Once you’ve familiarized yourself with your farmers’ market, it’s easier to make a shopping list beforehand — this prevents too much impulse shopping, i.e., over-buying.
  • Take a walk around your farmers’ market before buying. Prices and quality will vary.
  • Ask questions. Find out how a farmer grows his produce or raises his animals. If you’re in the U.S., just because a farm doesn’t have the official “USDA organic” stamp of approval, doesn’t mean it’s not using organic or sustainable practices. To be “certified organic” is a long and expensive process that small farmers cannot all afford. By asking, “Are you certified organic?” you may get a simple, “No.” Try asking, “Do you use natural fertilizers and pest control techniques (instead of chemicals and pesticides)? Do you rotate crops (instead of using chemical herbicides) to control weeds?” or “How are your animals raised? (Are they fed organic feed? Do you avoid hormones or antibiotics? Are the animals allowed access to the outdoors?). You’re likely to find out more, and you’ll surely learn a few things.
  • Know what your labeling means: Products may be labeled “all-natural,” “free-range,” or “hormone-free.” These products may be exactly what you’re looking for, but these labels do not mean they’re organic, nor necessarily healthier than others, e.g., facing pressure from the Center for Science in the Public Interest in Washington, Ben & Jerry’s recently agreed to drop their “all-natural” label from their products. Some of their “all-natural” ice creams can contain alkalized cocoa, corn syrup, partially hydrogenated soybean oil, or other ingredients that aren’t natural.
  • If you’re in the U.S. and don’t know where your closest farmers’ market is, try the USDA Farmers’ Market search.

Why Buy Organic or Buy Local?

We’re both excited to commit to buying more organic and local goods. By buying organic, we know that what we’re eating is grown naturally without unhealthy hormone treatments or pesticides. Additionally, there are no genetic modifications that can threaten local ecologies and that we believe can impact our health.  By buying local, we know that shipping of our goods required limited transport, thus leaving a smaller carbon footprint and likely meaning fresher and better-tasting food. Though the USDA (United States Department of Agriculture) website claims that “No conclusive evidence shows that organic food is more nutritious than is conventionally grown food …”, at the very least, I have to believe that growing and raising without pesticides, chemicals and hormones must be “less poisonous” to our systems.

The week, we’ll be cooking up some of our purchases, and we’ll certainly include a posting on our culinary successes and recipes. So, watch this space.

REMINDER: Don’t forget to submit your Slacktivist Impact Effort! Submissions can be made until midnight EST, Tuesday, October 5th, 2010.

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