Tag Archives: food

More Ice Cream

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Made chocolate ice cream again this afternoon. Dang good stuff. I rushed it, however. My son wanted to help. His idea of “mix well” is a couple turns of the whisk. I knew I needed to mix and melt the chocolate more thoroughly, but I caved to his impatience. It has a few cocoa-ish bits floating in it. The upside is that they seem lit little cocoa nibs. High end confectionary.

I made waffles to start off the day. These were old fashioned yeasted waffles. I made the batter last night, popped it in the refrigerator, and this morning–easy waffles. And they are way better than the waffles I typically make with baking powder. Of course, they also have a lot more butter in them. OK, my usual recipe has no butter in it, but if it did, it wouldn’t have as much as these yeasted puppies. Can’t argue with butter, however. It makes everything taste good.

And salad–lots of salad today. My parents came to visit for the weekend. They stopped to pick up their CSA farm share right before they left, so they arrived with a cooler full of greens. We ate greens and salad with dinner. They have a full share and let me tell you that is WAY too much food for two people. Last year the farm did not produce so much. Greens out your ears.

Good food today. That happens in the summer, when I don’t have places to go all day. I like that. We will eat well again tomorrow. Bacon and eggs for breakfast. That isn’t typical fare in this mostly vegetarian household, but it’s Father’s Day. Bacon for dear old Dad.

So we seem to have a theme here–fat. Butter, cream, pork fat. In moderation, however. Everything in moderation. We didn’t eat all the waffles. The ice cream is in the freezer. Bacon? Can’t imagine all that will get eaten. We will have to make sure to snack on more greens tomorrow. All that lettuce needs to get gone.

Learning Personal Finance

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We went to the farmer’s market in Hinesburg yesterday. I emptied my wallet. I didn’t even get all I could have gotten, but our bag was full and the kids were antsy. Next time I’ll bring two bags. And make the kids carry one.

This market was great. I arrived with my two children right when it opened, at 9:00. It was held in the Hinesburg Town Hall. There is a summer farmers market weekly but once the fall hits it whittles down to once per month. We missed the one in October so I was eager to be there for this one.

I purchased leeks, onions, potatoes, garlic, spinach and other stuff. I was happy enough. I was looking for food. My daughter, however, was looking to spend some money.

I had told her I would give her some money so she could buy some things herself. The space is small and I figured it wouldn’t be crowded first thing. So I gave her five bucks and told her she buy whatever she wanted. We did a lap to start us off, to see who was there selling what. We tasted a purple carrot and looped back around. At the first vendor she bought a delicata squash, a tiny one, but cute and just right for her. A couple of tables down she bought some popcorn. It was purple, still on the cob but dried, four ears for a dollar. She bought four. Then she bought some of those purple carrots. She considered a stone charm, but it was five dollars and she didn’t want to blow it all in one shot.

This was great for both of us. She felt a sense of responsibility and I felt safe with her learning some lessons in how to spend money. I really don’t think I could have said no to anything there she may have said she wanted to buy. It was a farmers market.  She wants to buy carrots and mini squash? I’m good with that. She wants to but some jewelry made by someone here in town?  I’m good with that.  She wants to buy honey, jam, hand spun yarn, fresh bread, eggs? How can I say no? It was ideal.

She is now the eager one, asking when the next market will be. There is one every Saturday somewhere around here. The next one is in Burlington, then Winooski, Shelburne, and back in Hinesburg again. And there are  others well into the winter. My daughter would gets the shakes if she saw all the vendors in Burlington compared to little old Hinesburg. I’m thinking we may have to take advantage of that. I can give up five bucks for this endeavor for several weekends if she is still into it. I have been wanting to go to these this fall and winter anyway. Fresh local food this late in the year? I can go out of my way for that.

The eggs we bought yesterday and way good, and I turned cauliflower, spinach, garlic and leeks into a fine dinner tonight. And the popcorn? Pops white, tastes great. And that was just one ear. That popcorn may have been the best deal of the lot.

Close to the End

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Sauteed onions and peppers

Pizza Topping--Colorful and Tasty

Last night’s dinner was pizza. We topped one of them with peppers and onions. I used the last onion we grew in our garden. I used peppers and another onion from our farm share. We have one more pepper we grew tucked in the refrigerator, one more pepper from the farm, and a couple small onions from the farm. There was a bonus pick up yesterday but I have been sick, so I didn’t get organized enough to put in an order. That is a bummer since having more peppers, onions and some squash at least would be helpful in making this transition to winter. I really want to make sure we preserve more food next year. We have some, but cracking open something I grew over the summer, in the middle of winter, just can’t be beat.  We have a few items left, including sweet pumpkins, but we are close to out for the season. Winter’s farmers markets are near. I need to make sure we get there.

Day of Food

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I spent a good deal of time on food today. It was well worth it, but I am ready for one last trip to the kitchen, to scoop a bowl of coconut chocolate chip ice cream I made a couple days ago, then a sit with a book. I baked bread in my running clothes, after I lit a fire in the stove. I ran 7 1/2 miles this morning in the twenty degree grayness. It was a heck of a beautiful morning and I do that again. We had friends planning to come over and I was on kid duty (four of them) while my wife and company ran. I had to get started.

I was dressed in proper duds by the time our guests arrived, and I also had cut carrots, celery, potatoes, turnips, peppers, and onions. Soup was on. Since I was at it I decided to make some soup stock. The soup and bread were for lunch, along with the apple crisp I whipped up. I froze the stock, along with the remainder of the last batch of stock I made. I also spent time outside in the garden, digging and pulling the weeds that snuck in at the end. I turned compost and worked on making more with leaves and weed bits. I added compost from our kitchen scrap pile to some of the garden beds. And I covered several beds with silver maple leaves that were starting to decompose. It was a productive day.

I wish I could spend this much time on feeding our family more often. I would love to have fresh healthy food every day. We do almost every day, but we do sneak in processed food now and again, in the form of crackers and granola bars and such. Frozen meals almost never make their way to our house, and those boxed ready to prepare meals I feel like I hardly know. I was asked to do a survey recently of instant type meals. There were probably a dozen of them they asked about. I didn’t recognize any of them. I stay away from those center grocery store aisles.

I also baked up a pumpkin and a squash at the tail end of it all. I pureed them in the food processor and popped that in the freezer. The squash was a mystery plant that grew in the compost pile. We had sweet dumpling squash plant last year and this one was sort of like it. But it was orange and green. It think it may have been a cross between a pie pumpkin and the sweet dumpling. Inside it was bright yellow. It tasted sweet but different. I saved the seeds and will plant them in the spring. If it grows again as it did this year, we may have a new variety. I named it after my son.

That son of mine is asleep, along with his sister. He got tuckered out helping me spread dirt and leaves this afternoon. Now is the time to have that ice cream. I am a little tuckered myself.

Eating Around Here

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I made dinner tonight and let me tell you it was good stuff.  It was simple, really, but a simple pleasure.  I scrambled up eggs and cheese and we ate it with greens. The greens were as simple as the eggs–leeks, garlic, peppers and kale with some salt and butter.  The combination was tasty, tastier than I thought it would be.  It felt good to eat food so wholesome and healthy.  And it felt good to know that almost everything came from right around here.

The leeks and kale came from our farm share. Our last pick up was Tuesday and we got a lot. We used some of it tonight. The peppers came from our garden–the last of them to be picked. The butter was Cabot butter, so also fairly local. The cheese in the eggs was also Cabot, and the eggs came from Maple Meadow Farm in Salisbury (the eggs could be more local, I admit, but this wasn’t bad). The olive oil traveled far to get to us, as did the salt, but those are hard to get from local sources.

The one thing that was questionable was garlic. That came from a farm somewhere, but that’s all I know. Our farm share did not include garlic several times in a row–they didn’t have a great year. I missed the farmer’s market last Saturday–I couldn’t get there until too late. And our local market, which often has good local produce, didn’t have any local garlic, so I bought what was there, even though I hate not to know the source of my food. Part of the reason we had no garlic was that the garlic I bought at the farmer’s market a couple weeks ago I planted in the ground. I want to make sure I have plenty next year, so I planted all the cloves and hope for them to burst out of the ground in spring. That would make things local, eh?

So our meal had only a few food miles. It is simply crazy that our food system means we can get cheap food that is transported hundreds or thousands or miles. How is it that we can spend 87 calories to get one calorie and not pay more for that one calorie than we do? How is it that we are OK with the poor quality of those strawberries or winter tomatoes when we buy them, out of season? We ship food all over the place so we can eat whatever we want whenever we want it. So we get poor quality food and we burn up all kinds of oil to get it and we pump CO2 into the atmosphere like mad (literally) when we could could have better food at less real cost if we ate locally. So I try to do that.

Having a garden helps. Taking part in a community supported agriculture program helps. Living in Vermont helps, as local food is available much of the year because people care about it. And canning and freezing helps, too, as that means we can spread the harvest out over the cold months. I am new to canning but thanks to my parents giving me a tutorial, I have canned my second batch of jam. I have pesto and pumpkin and soup in the freezer and will freeze more. I could do better and, with some experience and over time, I will. Pulling pesto out of the freezer in January is just about the best thing ever.

Keeping my food miles down is important. I don’t want my food traveling more in a year than I do. It is one thing I, and collectively we, can do to make a difference to abate global warming. Eating locally can make a big difference in limiting carbon emissions, since we all need to eat. One day we will be forced to eat more locally, since oil will get expensive and raspberries from temperate climes won’t be cheap to ship in the winter. Plus, food usually tastes better if it hasn’t traveled half way around the world. And it has more in it, so it is healthier. Sure, if we eat locally we don’t get to have anything we want whenever we want it, but waiting for things makes them sweeter, sometimes literally. And I can wait for a little sweetness.

(This post is part of Blog Action Day).

Visit to the Orchard

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We took a trip to Shelburne Orchards this afternoon to pick some apples.  The place is beautiful and they almost seem to have more apples than they can handle.  We picked our fill pretty quickly.  Then we came home and ate two pies.  First, tofu pot pie for dinner (tastiest stuff ever–if tofu scares you, you should try this), then apple pie for dessert.  We ate the apple pie a little late–just before the children went to bed–but I could hardly say no to them after all the anticipation.  I had made the crust ahead of time, but still, it needs to bake for over an hour.  It was, as you might imagine, de-lish.  Worth the wait.  And we still have plenty of apples left over for tomorrow.  And the next day.

The Pick Your Own Welcome Shed

The Pick Your Own Welcome Shed

The View of Lake Chaplain

The View of Lake Chaplain

Apples Low

Apples Low

Apples High

Apples High

A Few Hours Later, Pie

A Few Hours Later, Pie

A Little Contrast

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Perry Schmidt, 1918

Perry Schmidt, 1918

This is a photo of my grandfather when he was three years old.  My grandmother gave this to me a while back when she moved out of her place into an assisted living facility.  He would have been 94 this year, were he still alive.  This photograph was taken in Connecticut.  It is a great photograph in terms of composition, especially considering how expensive such pictures were at the time, and how few might have been taken to get this shot.

I am sure they did not have many photographs.  Some may be hanging around somewhere and some may have been lost over time but, nonetheless, the family’s collection was likely small.  When I managed to migrate all the photographs from our old computer to this new one, there were over 8,000 to move.  I knew we had a lot, but I was still mighty surprised to see that number.  We have hundreds of photographs of our children.

There is a great contrast here in terms of what the world was like for my grandfather and what it is like for my children. I give my daughter the camera and she takes 50 photos.  Half of those might be good enough to consider keeping, and maybe ten we might call good.  There is little extra cost to taking all those pics.  Even when I was a kid one had to load film and then develop it just to see what came out.  That could happen the same day but not instantly, and it cost.  I am sure no one would have given my young grandfather the camera to take pictures of the chickens.

Moreover, I pulled out this photo from its clear envelope, scanned it, and now can send it around the world to thousands of people if I want.  I can print copies at home.  It really is such a different world than the world of that three year old boy.

The other thing to note is the chickens.  When this photograph was taken, if a family wanted to eat chicken, someone went outside and caught one, then killed it, plucked it, took out its innards and cleaned it before cooking it.  I think of how connected my grandfather’s family was to their food.  That many people are choosing to have gardens these days, or to raise chickens, is news, but then it was how people ate.

The interesting thing here, or I should say the really interesting thing, is that we are much more connected our photographs than our food.  We take photographs with our telephones but have no idea where our food comes from.  We can manipulate colors and edit out the goofy guy in the background, right at home after dinner, but most of us have no idea how to pluck a chicken, or even what it ate when it lived its confined life, or that it had a confined life, and most of us don’t want to know.  We seem to want to be distanced from our food.

Imagine this brief conversation:

Hey where’d that photo of Sam in Pete’s Mustang come from?

Oh, Jill sent it to me from her Blackberry.

Hey, where did those blackberries come from?  I mean really come from?

I don’t know.  Argentina?  Chile?  Somewhere far away.

My grandfather and his family would have been a tad confused back when those chickens were prancing about.

Things I Would Like to Make Soon

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1. I have been thinking about coffee ice cream.  I am ready to make it.  I just need a little time to whip together some cream and sugar and milk and eggs and coffee, and Voila!  Frozen confection.

2. Tomato corn chowder.  We have lots of corn left over from last night and I need to use it ASAP.  And now we have tomatoes.  Save a little of that cream from making the ice cream, add some fresh herbs and some other tasty bits and Voila!  Soup for a royal family.

3. Some bookshelves.  We have tons of books and I love to read and the good tomes are all still packed into boxes.  A post and beam home has one drawback–much less wall space.  That means less room for art and for furniture and for shelves.  So our books sit unread.  With a little creativity we can fit in some bookshelves.

4. An orchard.  Well maybe not an orchard on the scale of, say, one that sells fruit to markets, but a small one, with lots of trees to give us peaches and pears and apples and maybe even something more exotic, like walnuts.  And some more blueberry bushes.  And maybe some grapes.  That might mean a lot of work, I understand, but apple pie and peach ice cream and grape juice…

5. Some poems.  My writing has been limited to blogging and work, at least for the most part.  I should be tossing out some more creativity.

6. My wife happy.  I know one can’t really make someone else happy, but let’s face it, someone trying sure can make a difference.  Not that she isn’t happy, but one of my favorite things in the world is to see her face glowing with joy or laughing with abandon.  Seriously.  Seeing her happy makes me happy.  I love that woman.

7.  I also want to make some kindling.  Winter will be here soon enough and having a big stash of kindling on hand makes things a lot easier.  If I can make it soon enough that it will dry before we need it, I will be ahead of the game.  For years we had an supply of dry leftover lumber bits but that ran out two winters ago.  Now I have to gather and split to get the fire going.

8. A will would be good.  We have put that task off for too long.  We did talk with a lawyer at one point but then that morbid responsibility fell off the list.  Time to put it back on.

9. I need to make myself stronger.  I have been running and biking and that just plain old feels good.  I need to keep that up, and then get to a point where I can really get out there and fly.  Who doesn’t want to fly?  A long run, or a run in the middle of a snowstorm, or a zoom down a tree-lined path, those are like flying.  I want to fly.

Making things is about being creative.  And isn’t creativity a form of flying?  That is really what I want.  I want to fly.

Compost Bandit

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I take our kitchen bucket of scraps out to the compost bin every few days.  The bucket is made for kitchen scraps.  It seals tightly enough, and it has a carbon filter on it keep the odor down.  We don’t usually notice the bucket, except when it isn’t there, meaning I forget to bring it in after emptying it into our outside compost bin.  I do need to empty it, or fruit flies set it.  The scraps consist of lime rinds and the stale ends of toasted bagels and onion peels and pasta that fell on the deck during dinner and other rot.  It is pretty much stuff we don’t want to or really can’t eat.  Not everyone feels so timid about digging into the ort, however.

Every time I head outside to the compost bin to empty the bucket, there are bits scattered about the ground.  I scoop them up and add them to the top of the pile, but they come back again.  Some critter gets in there and roots around and eats stuff and makes a general mess.  It is stealing our future dirt.  It is a compost bandit.  Recently what finds its way out of the wire mesh of the bin is corn husks.  We have been trying to eat corn on the cob lately as often as we can.  Fresh corn season only lasts a few weeks, after all.  I did add a few cobs to the pile the first couple of times we ate local corn, but they take forever to break down, so I often get creative after dinner–read, toss them into the woods.  If the squirrels are going to nibble the cobs anyway, why invite them to dig through the scrap pile?

The thing is, although I have to clean up after them, the squirrels (they are most often the culprits, although turkeys have been knows to find the pile as well) do me a service, despite their slovenly ways.  Whenever they search for bits to eat, they dig, and digging means they move stuff around, and this means they add air to the pile.  They help aerate things so it all breaks down faster.  I do stir the pile whenever I add to it, but they make sure it happens more frequently than I might get to that task.

In the end, the animals can have their bits.  I will not feed them on purpose;  I will always do my best to hide things from them.  But if the critters find something upon which they enjoy dining, they can have it, as long as they have to stir things up and help me out in the meantime.  I don’t mind tidying up their spills.  I can accomodate some quality labor, even if it does make me forget to bring the bucket back inside on occasion.

Fresh Mint Ice Cream

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I had the idea recently to use some of the mint we have in our herb garden to make some ice cream.   I found a recipe by another blogger with a recipe she tried that involved using fresh mint.  I tried it myself, with a little variation.  I used cream, of course, but also skim milk.  And I used good chocolate.  I chopped up a couple of bars of Lake Champlain dark chocolate and added that.

Chocolate Chopping

Chocolate Chopping

It was very minty.  My wife described it as having a “Kapachow!’ right when you tasted it, but then a mellow finish.  It has a fresh real mint taste.  I might use less mint next time, but maybe not.  I wouldn’t want to lose too much of the flavor I was after to begin with.  Overall, I think it tasted about right.  Here is the finished product:

Chocolate Chip Mint Ice Cream Ready for Snacking

Chocolate Chip Mint Ice Cream Ready for Snacking

Here is recipe I used, (a variation on this one), which makes about 1 quart:

Ingredients:

1 cup skim milk

3/4 cup sugar

2 cups cream

pinch of salt

2 cups packed mint leaves

5 egg yolks

6 oz. chopped good quality dark chocolate

Directions:

1. Mix the milk, sugar, salt and 1 cup of the cream in a saucepan and warm it gently.  Submerge the mint leaves in the liquid and set aside to steep at room temperature for an hour.

2. Pass the mixture through a strainer into another saucepan, pressing on the leaves to remove as much liquid as possible.  Toss the leaves into your compost bucket and rewarm the liquid.

3. In a separate bowl, whisk the egg yolks until fluffy (a couple of minutes).  Slowly pour the warmed mint liquid into the egg yolks, whisking the whole time.  Then pour the egg cream mint mixture back into the saucepan.

4. Stir the mixture over medium heat with a silicone spatula that can take the heat, scraping the bottom, until the mixture thickens and sticks to the spatula.

5. Pour the 2nd cup of cream into a bowl and place a strainer over it.  Pour the warm liquid through the strainer into the cream.  Mix until blended.

6. Cool your ice cream mixture thoroughly, several hours in a refrigerator or chill in an ice bath and then cool an hour in a refrigerator.

7. Freeze in an ice cream maker, adding the chocolate bits at the end and mixing them in well.

If you try it, please let me know how it comes out for you.  Next up on the ice cream circuit:  peach.  We are off to go camping overnight so it will have to wait until at least later in the week.  We do have to get through this batch first, although I can’t imagine that will take very long.