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Season of giving

Tis the season for giving and every year I totally procrastinate on this part of the holiday. It's not that I don't feel generous this time of year, it's just that it all starts to feel like a lot of stuff. So it got me to thinking about where I'd really like to put that good earned money.

So of course I thought... give food!

And what better than to give food where it's needed locally?

The result of this idea is in no way a complete list, but I have attempted to come up with some local food based organizations that would benefit from charitable donations or the gift of volunteering this year.

Here are a few to start....

Central Virginia Food Bank

Meals on Wheels

Community Kitchen

Food Not Bombs

Virginia Buy Fresh Buy Local

Neighborhood Resource Center Kitchen & Garden

Freedom House

Tricycle Gardens

Shalom Farms

Also, think about the gift of membership to a local food based organization like Slow Food RVA

Or join a local CSA or Food Club.

And contact your neighborhood churches to learn about how to donate to their Food Pantry.

Please help us expand our list, feel free to comment and propose any other opportunities.

Happy giving!

Friends love when friends make food

My friend Ayana consistently inspires me with her kitchen successes.  Today she is sharing one with you and it's not even remotely vegan, so you know I must really love her!

Take it away, Ayana!

So, I have never done this before so please bear with me.

Tis the season, and around my home that means hearty meals, preferably one pot and easy to clean up. It always seems that easy on the surface, but behind the scenes there is simmering and sautéing, tasting (my favorite) and more than likely some substitutions involved. The tasting is in a way… the measuring. I do not measure anymore, and for that matter neither do my mother, grandmother or great-grandmother… and if I have to, be prepared for some disaster to come crawling out of the kitchen, that would be me, and food that just is not quite right, not Ayana. However, I will try my best in order to deliver this recipe.

Back to my season… well the oven blew up just as I took out my Thanksgiving turkey, I mean immediately after sitting my turkey down there were fireworks. So needless to say, everything for the next few weeks is stove-top (not the dressing but the cooking style). I had a bag of shrimp that I had been saving for the Christmas gumbo, but I figured I might as well enjoy anything at this point – especially if it cooks fast!

During this season, it is always Southern and Cajun/Creole cooking for me! I figure it will keep my husband happy through the New Year, and then he is stuck for another year! Just kidding!

Anyhow, back to my brainstorm: Shrimp + Cajun/Creole = Shrimp Étouffe (I have always been told that I had an aptitude for math).

Ingredients:

Veggies –

The Trinity: Onion, Bell Pepper and Celery. The ratio is about 1 : ½ : 3 ribs

Garlic: 5 cloves (adjust for your taste, I typically use a bit more)

Pureed Tomatoes: 3 small (I had the last of the season’s vine ripened on hand – luck of the draw!)

Fat –

Butter and Olive oil, about equal parts at 3 – 4 tbls. each.

Protein –

1 lb. of Shrimp (preferably shell-ON)

Other:

Flour – Amount equal to the fat used (ex. 6 tablespoons for 6 tablespoons)

Seasoning – Ok, so I mix up huge batches of my own seasoning and use it on everything. This is also what I used to flavor the dish. However, you cannot go wrong with:

1 Bay Leaf

Adobo (sin pimiento/without pepper)

Paprika and

A dash of Old Bay

Tips and Tricks:

The Trinity - This is something that I keep in the freezer and just scoop out what I need. I also use the entire piece of celery up to the leaves.

The Fat - I am not known for always keeping butter on hand, margarine will do just fine, however simmer it for a few minutes so as to remove as much of the water from it as possible so that we get a nice sauté going. For the richest and most delicious guilty pleasure... use Ghee all the way!

Shrimp - Now, when in Rome… typically when in New Orleans or having a Big Easy affair I use crawfish but this is equally tantalizing using shrimp, it just takes a little more umph to pack a punch of flavor. This is why I buy shrimp with the shell on, after peeling the shrimp boil the shells for a shrimp/seafood stock for an extra wow (I also freeze the uncooked shells when not needed). Use your seasoning in the boil as well and just drain through a mesh/other colander and reserve the hot stock on the side for later.

Let's begin:

1. Start with the fat (I just like calling it that instead of oil). Place in a sauté pan and get it hot, then throw in your trinity and season to taste. Sautee until tender then add your garlic.

2. When all that good stuff is smelling good, begin sprinkling the flour in about a tablespoon at a time. Continue to stir until everything is incorporated and you will keep stirring for about 5 - 10 minutes. You want the color tan, but no darker than peanut butter (or you will have to begin again or just make Gumbo)... Ta da - you have made Roux! See that was not hard.

3. Hopefully you have a seafood/shrimp broth from the tips I gave you. If not a vegetable or chicken will do well (reduced sodium). Begin to stream in the hot/warm broth, it just goes easier if it is hot /warm already.

4. Add your pureed tomatoes and your bay leaf and let this simmer until the sauce has thickened (~15-20 minutes), the longer the better but we have already taken some steps to cut down on cook time.. (I like it to at least be at the consistency that if you dip it/stir your sauce  with a clean spoon and take it out, it should still cover the back the spoon. You should be able to run your fingertip down the spoon and the sauce will stay separated on the spoon).

5. Time to add the shrimp, and do not forget to season them! *In order to make your shrimp curl, cut them lengthwise while shelling and cleaning. Let the dish simmer until the shrimp curls (a few minutes) and it is done. Do not overcook the shrimp.

Remove the bay leaf before serving. Garnish with fresh cut parsley (which I forgot for the picture) and enjoy over rice. My favorite: Mahatma Jasmine... the buttery flavor just adds another level of depth that long-grain just does not do for me.

Thanks Ayana!  Anyone else working hard to being hometown flavors to their house this holiday?

Recipe: Tomato Bisque

Here is an easy, rich recipe you can put together with items that might already be in your larder.  Served with toasted cheese and chutney sandwiches (my new favorite), it makes a warm supper for cold evenings.

Tomato Bisque

Warm:
1 TBS Butter
Saute on medium heat until translucent:
1/2 onion, chopped
2 cloves of garlic, chopped

Add:
1 quart canned tomatoes
1/2 cup of red wine
and
pinch of italian herbs, salt and pepper

Let simmer for about 5 minutes

(Optional) Add:
1 cup of broth 

Simmer (do not boil) for another 10 minutes

Puree with immersion blender

Add:
1/2 cup of heavy cream


Warm through, and enjoy!

Frog Bottom CSA- sign up early and get 2 weeks free!

Missing tomatoes and squash and eggplant yet?  Well, it is time to think about where you can get some when they come 'round again!

Photos courtesy of Frog Bottom Farm

Frog Bottom Farm will offer three types of CSA for 2012!

• Regular vegetable shares (full and half;) -- get two weeks of your share FREE if you sign up by December 31
• a limited number of prepaid shares which can be used toward anything they sell (produce, eggs, pork) at any of the market pickups
• egg shares (choose from a dozen or half dozen per week during the regular CSA season)

The Frog Bottom CSA runs from June through Thanksgiving, and the diverse selection of produce is always beautiful. Pickup sites are available all over town.

One of the other wonderful things about Frog Bottom is that Lisa and Ali host visits to their lovely Pamplin farm during the season, so you can see where your food begins and how it grows. 

Joining a CSA is a wonderful way to eat well, to support your local farmers, and to join a community.   You know we are big fans of all that!

Virginia Food Summit in Charlottesville

Just a quick post to let you all know that the 2nd Virginia Food Security Summit is going on today in Charlottesville.  The Virginia Food System Council (the 501(c)3 that was formed after the first summit in 2007) has put together a Farm to Table plan (see a draft of the plan here), which looks at the local food system through the rich farming heritage of Virginia, and opportunities provided by the growing demand for local products.  The summit is a chance for growers, policy makers, chefs and consumers to discuss the the plan and its implications for the state.

I am attending, so if there is anything you'd like for me to find out about local food on a state level, you can email me here, and I will certainly try.

Winter Garden 2011- 2012

The median garden is in full swing with late fall/ early winter veggies.

Turkish garlic planted in mid- October

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Red Swiss Chard, volunteer carrots and Red Russian Kale

Red Russian Kale with a ground cover of Cilantro