Friday, January 2, 2015

A preemptive fridge clean out!

This morning Adam took the kids to the library and I tackled the fridge. Normally when my fridge needs tackling, it is because there are things that have gone bad in there. Inspired by The Frugal Girl's blog series "Food Waste Friday" I engaged in a preemptive fridge clean out today. This resulted in:

Four cups of pudding (leftover butternut squash from the fridge and coconut milk from the freezer)

A pan of roasted cabbage for lunch


A fermentation-crockful of shredded and salted cabbage


There is still a whole cabbage in there, but cabbage lasts weeks in the fridge so I have time for that. There are some bits of cheese, but Adam is working his way through those. There are also some carrots in need of eating. I'll make pasta with carrots and onions in the next few days, and if that doesn't finish them up I'll have to think of something else. Roasted? Pickled? Fermented?




Saturday, November 22, 2014

On Why I Preserve Food

Today I took out of the freezer two jars. One is labeled "mixed fruit 7/14.” Last July I had some peaches and berries that were about to go bad, and we were going away for the weekend. I cooked them with a little sugar into sauce and froze it. This week I'll eat it on oatmeal for breakfast. The other jar is labeled "green salsa 9/14." At the end of September we pulled our tomato plants and I made a pureed green tomato salsa with onions, cilantro, and aji dulce peppers. We'll have that tomorrow night on big bowls of beans.

I preserve food for a number of reasons. Sometimes, like with the fruit that was about to go bad or the green tomatoes or the over-abundance of beets in my farm share, I can save something from the trash or the compost bin to be enjoyed another day. It's thrifty, and an act of gratitude for all the hard work that went into growing those fruits and tomatoes and beets. Every summer I freeze some fruits and vegetables like tomatoes and kale, because I like the idea of eating locally grown foods all year-round. I make my own pickles and some fruit sauces, because the store-bought version tend to be very expensive and/or full of ingredients I'd rather not eat.

I'm reading Tamar Adler's An Everlasting Meal: Cooking with Economy and Grace. This is what she has to say about preserving food -

"What you preserve is the cheeriest memento mori. It is a way to say and mean: of everything that passes, this is what I choose to keep. It is a clear reminder, there for the tasting, of where and when and how you have lived."

Last March, when I began to feel that I really couldn't handle one more arctic blast, I found a bag of strawberries in the bottom of my chest freezer. I made strawberry sauce and shared it with my neighbors, explaining that last summer had come to remind us that the next summer was on its way.


Sunday, November 2, 2014

Alessia at 4

A week ago I looked down at Alessia in her bed and realized that the baby was all gone. Living in my house is a sensitive, smart, willful, and wild 4-year-old child.

She loves books and drawing and is teaching herself to write. She spends all day telling stories with her sister using found stuff for props.

She's so determined to be independent and in control that she's still not fully potty-trained as she just can't accept that she needs help for number two. At the same time she still doesn't dress herself, because she doesn't want to give up that moment of undivided attention and physical connection.

She is very fidgety and distractable. At meals we are constantly reminding her not to chew on her utensils or turn them into drumsticks. If we ask her to go get something, chances are something else will catch her eye on the way and she'll start telling a story and drawing or putting a few legos together.

She loves dirt and fingerpaint and everything sticky and tactile. That combined with her fidgetiness results in interesting mealtime messes that become kinestetic explorations (a fancy way of saying she will play with her milk after accidentally knocking it over).

She is shy around other children, which is why we have decided to send her to preschool this year. She is both very excited and nervous about preschool. Her first day is tomorrow.

She is very loving, although she almost never says the words "I love you," a scar left over from her sister's birth.

She is my first. Sometimes she sits in my lap and I put her head on my chest and tell her how she napped as a tiny baby lying snuggled up against me. I tell her (and myself) that growing up means letting go of some things and getting to do other things that you couldn't before. Happy Birthday, big girl!





Thursday, September 4, 2014

The Locavore Goes on Vacation

We are in Maine. Every year we rent a cottage with my in-laws in the little town of Owl's Head where Adam did most of his growing up. Because of our food allergies we don't eat out in restaurants much anymore. This sounds tragic to many, but we've decided that is more fun to cook local foods at the cottage. Maine has to be the locavore's dream. We've eaten locally caught haddock with tomatoes and kale. We grilled pork chops with roasted potatoes, corn on the cob, and a tomato and cucumber salad. Last night we roasted a chicken and grilled eggplant. Tonight, to top it all off, we grilled lamb sausages, and served them with little french green beans and pasta with a fresh tomato and basil sauce. We've eaten goat cheese sandwhiches, and we're taking home in a cooler water buffalo steaks and goat stew meat.

Alessia and Olivia at the Weskeag Farm in Owl's Head where we bought most of our vegetables and the best tasting strawberries.


Grilling lamb sausages.


A breakfast fry up with leftover roasted potatoes, broccoli, and eggs from Weskeag Farm.



Wednesday, July 23, 2014

Harvesting and Preserving Herbs

There is a romance around picking little snippets of herbs from one's garden and carrying them directly into the kitchen for that evening's dinner or that special Sunday morning's omelet. We use some of the herbs in our garden this way, especially in early spring when the chives appear as the first edible in our yard, and in midsummer when basil and parsely are at their best. Most of the herbs in my garden though get picked and preserved for year-round use.

Right now I am harvesting the perennial herbs. Last year Adam took a large raised bed from our back yard and rebuilt it into two small beds for the side yard. The side yard of the house is south-facing and, unlike our back yard, is free of trees whose roots compete for water and nutrients. I put several small oregano, thyme, and sage plants in last fall. This spring I added chamomile, savory, and mint plants. When I put them in the ground each plant was tiny, the kind of plant that costs $4 at the garden center. The plants love the new location and are now bushes, jostling each other for space. I've decided to cut them back pretty severely. I really put too many plants into the beds, as most perennial herbs are what my mother-in-law refers to as "dreadful spreaders" and they like space to spread out. I am hoping that by harvesting the majority of the leaves from each plant I can leave the plants with enough to winter over, but not so much that they try to spread too far. I don't have a lot of planting space, but would like to grow a variety of herbs.

There are many different techniques for drying herbs. I prefer to dry the perennial herbs. I am much mroe likely to use them dried than frozen, and I don't feel that they suffer much loss in flavor. Today I washed all the herbs I picked, wrapped them in a linen tablecloth and squeezed the water out, and then laid them out on another table cloth in my air-conditioned dining room. Tomorrow I will tie them into bundles and hang them in a closet to dry completely. Some people don't call for washing herbs before drying, but we live in an urban area. So I feel it's important to wash off the dust and dirt.

Today I picked sage, oregano, and savory. Once these are tied up I'll pick the mint, thyme, and chamomile. A little later in the summer I'll pick my annual herbs, basil, parsley, and scallions, and I'll freeze them.


Wednesday, July 9, 2014

Fermenting Vegetables, It's all the rage!

For years now I have made vinegar pickles like my mom did when I was little. Last fall my friend Jen was making a polish dinner, and so I decided to try fermenting saurkraut. She had a food-grade plastic bucket, and I had a book called The Joy of Pickling. I shredded the cabbage, salted and pounded it to release juices, and weighted it with a plate and a bowl full of dried beans. In fermenting the weights keep the vegetables below the surface of the water where bacteria on the vegetables are hard at work acidifying the water and transforming the vegtables. For two weeks I kept an eye on my plastic bucket. Bubbles started after about three days, and every so often there were signs of life on the surface of the water (at the time I thought it was mold, I now know it was probably yeast) and I skimmed it off. After two weeks, with some nervousness, I tried the cabbage which was turning a golden color. It was delicious, and with almost no effort on my part. It probably would have been even better if I had left it to ferment another week, but the party was the next day, so out of the bucket it came. We ate it with kielbasa and homemade pierogies. My friend Jen cooked buckwheat dumplings in the shredded saurkraut.

Spurred on by this success and in need of a new kitchen hobby, since dealing with food allergies means I haven't been baking much bread lately, I got a book The Art of Fermentation for Christmas and a proper fermentation crock for my birthday. There are all different kinds of fermentation crocks and jars and systems, and strong opinions to go with them. I'll let you do your own internet research, and just say that the crock I got is ceramic and uses water to create a seal to help minimize the growth of mold and yeasts on the surface of the water. It also came with ceramic weights to hold the vegetables under the water.

Since getting the crock I've made two mixed vegetable ferments. The first was cabbage with carrots and oregano. I fermented it for a week, again I could have left it longer but I wanted it for a dinner party. We ate it with sausages and rice. The second was slices of cucumbers with carrots, radishes, garlic scapes, and dill. The cucumbers I get in my CSA share are too big to either ferment whole or pickle in vinegar. Last year I made freezer pickles out of them. While you normally can't freeze cucumbers without them turning to mush, the sugar vinegar solution in these pickles keeps them very crisp. This year I decided to try to ferment them. I only fermented them for three days, as cucumbers soften very quickly in the brine. They are delicious. I've been chopping them into my fried rice at lunch, and Olivia can't suck them down fast enough.



Thursday, June 19, 2014

Olivia at Two

Olivia is on fire. She has the cutest wiggle in her walk, a sparkle in her eye, a giggle in her smile, and words pouring from her mouth all day long. She is going through a screamy screamy phase (luckily her sister is for the moment between screamy screamy phases) and also a "poor little idiot" phase. In combination we have regular conversations like this:

Me: Pour the juice in the popsicle molds and now put the tops on.
Olivia: I want a popsicle.
Me: Olivia they aren't ready. They will be ready tomorrow.

Or like this:

Olivia: Where's "Rhyming Dust Bunnies"?
Me: that was a library book. We took it back to the library.

She recites bits from books and sings songs. Her reportoire ranges from the Hallelujah chorus (both of the girls loved Easter service) to "I'm Driving in My Car," a favorite at our local library.

She loves to eat, even though there still are so many things she can't eat right now. She eats pasta with olive oil by hand, and sweet potato "pappa" very expertly with a spoon. She truly enjoys meat. "I'm having pork for dinner." And yes, she loves her mamma's milk.

Olivia adores Alessia, but is also more than willing to stand up to her, which I figure is healthy for both of them.

She is affectionately known as "the chaos machine."

I can't believe we've made it this far. In the past two years she has tested every nerve in my body. I don't do well without sleep. A friend of mine said that parenting isn't about picking a philosphy or a plan and seeing it through, parenting is about doing what needs to be done. I never planned on nursing a toddler, but it's what Olivia needs and so here we are. I am very much enjoying watching her little personality develop. She is strong and fiesty, yet also sweet and very physically attached to Adam and me. Alessia is so deliberate in learning new skills, and always has been. Olivia is much more casual. She watches and listens to us and her sister and then just jumps in. She surprises us all the time and we all adore her. Happy Birthday little ciccia!