We have been so blessed to have fresh milk produced and processed within 20 minutes of our home. Kilby Cream Farm began selling their own milk this past May. It comes in glass bottles, which you can return, and is sold in quarts and half gallons. It is delicious. The last batch I picked up was milked and processed the day before. Can you say that about your milk? The price is great, too. Organic milk in the store runs $6 a gallon or more and may still be from large factory type farms. Kilby's milk is $3 a half gallon and you know where it is coming from. Their ice cream is great, too and I believe goes from cow to cone in two days.
Maryland is a state, like most, that does not allow the sale of unpasteurized milk. I do not promote the drinking of raw milk. I do not think that it is safe. There is a great article that my sister, Amy, sent to me explaining why drinking unpasteurized milk is not a good idea. You can find that article here. But, I DO believe we should be allowed to buy raw milk. It really is no different than buying raw meat. The government trusts us enough to buy meat, cook it and serve it to our families. So, why is milk any different? We could buy raw milk bring it to the set temperature and then let it cool in our own homes. Why is this important or even an issue? Because, it would allow farms to sell THEIR milk directly to the consumer. Right now, unless the farm, like Kilby, has their own pasteurization facility they typically send the milk to a processing plant and the milk is homogenized with milk from other dairies. There is an added cost both environmental (milk being trucked all over) and monetary (transportation and processing) and in the end the farmer gets less for his/her product and we pay more. Raw milk is available in Pennsylvania and I hope that in the near future Marylanders would have this option available, too.
Monday, July 26, 2010
Wednesday, July 21, 2010
Beets & Kale
Ever since I started getting my CSA basket three years ago we have tried more new vegetables and eaten more vegetables in general. What a big difference in mine and my family's health! The first year though receiving things like unshelled peas, kale, bok choy, beets and lots of squash required that I find a bunch of new recipes and fast! I just didn't know what to do with everything that was coming in my basket.
Recently I have been fielding a lot of questions on how to cook kale and beets. I am going to give two quick and easy recipes here. The broscht recipe will come in the fall so stay tuned!
Sauteed Greens
This recipe works for any leafy green veggie (spinach, kale or even BEET greens). Cut the greens from the stem (or the vegetable) if they are still attached. Wash but do not dry the leaves. You will need to cut or tear the spine off of the kale leaves before cooking. If you would like, chop the greens into rough pieces about 2-3" square (do not mince!!!). Heat 1 Tablespooon of oil (olive if you would like) in a skillet. Add greens and season as you wish. I usually put in salt, garlic and a pinch of red pepper flakes. For the tender greens leave the pan uncovered and toss the leaves a couple times while cooking. Cook for only 2-3 minutes until the green just start to wilt. For the kale you will want to through a lid on the skillet, if you don't have a big enough lid, use a cookie sheet. Again cook for only 3 minutes or until desired tenderness is reached.
The beet greens are great in pasta salads or served with the cooked beets.
The kale is wonderful along side other strong flavored meats: grilled steak or ham.
Boiled Beets
I grew up loving beets so I have never understood the aversion people have to them. Then again I also loved brussel sprouts and lima beans as a kid. I think what is familiar is good so if you have never tried these vegetables as a child your aversion may just lie in their unfamiliarity.
Beets are very simple to prepare but they take a while to steam. I will often cook them the night before (while I am cooking my other dinner) so they are ready when I need them. First cut of the greens (set aside to saute those as above). Wash the beets. The water and your hands will likely turn pink! Then place in a pan, cover with water and a tight lid and bring to a boil. Reduce heat and simmer covered for 1.5-2 hours. They are done when they are tender like a potato and the skins slip off easily. Let cool before peeling. I will often slice and store in the fridge so that I can enjoy them with future meals. They are delicious with butter and salt.
Recently I have been fielding a lot of questions on how to cook kale and beets. I am going to give two quick and easy recipes here. The broscht recipe will come in the fall so stay tuned!
Sauteed Greens
This recipe works for any leafy green veggie (spinach, kale or even BEET greens). Cut the greens from the stem (or the vegetable) if they are still attached. Wash but do not dry the leaves. You will need to cut or tear the spine off of the kale leaves before cooking. If you would like, chop the greens into rough pieces about 2-3" square (do not mince!!!). Heat 1 Tablespooon of oil (olive if you would like) in a skillet. Add greens and season as you wish. I usually put in salt, garlic and a pinch of red pepper flakes. For the tender greens leave the pan uncovered and toss the leaves a couple times while cooking. Cook for only 2-3 minutes until the green just start to wilt. For the kale you will want to through a lid on the skillet, if you don't have a big enough lid, use a cookie sheet. Again cook for only 3 minutes or until desired tenderness is reached.
The beet greens are great in pasta salads or served with the cooked beets.
The kale is wonderful along side other strong flavored meats: grilled steak or ham.
Boiled Beets
I grew up loving beets so I have never understood the aversion people have to them. Then again I also loved brussel sprouts and lima beans as a kid. I think what is familiar is good so if you have never tried these vegetables as a child your aversion may just lie in their unfamiliarity.
Beets are very simple to prepare but they take a while to steam. I will often cook them the night before (while I am cooking my other dinner) so they are ready when I need them. First cut of the greens (set aside to saute those as above). Wash the beets. The water and your hands will likely turn pink! Then place in a pan, cover with water and a tight lid and bring to a boil. Reduce heat and simmer covered for 1.5-2 hours. They are done when they are tender like a potato and the skins slip off easily. Let cool before peeling. I will often slice and store in the fridge so that I can enjoy them with future meals. They are delicious with butter and salt.
Thursday, July 15, 2010
Preserving Kale
Kale is a wonderfully nutritious food. I feel virtuous just thinking about eating it. But, if you have had enough already save some now to saute in the winter or throw into soups.
I spent few minutes this morning blanching two bags of kale that we received in our basket from our CSA at Sunny Hill Farm. It was simple, here is what I did:
1 - wash the kale
2 - tear off the rib and rip into smaller pieces
3 - boil about 1-2 inches of water in a large pot
4 - add the kale, you can stuff it in the pot and put on a lid
5 - cook for 2-3 minutes, stirring once.
6 - cool in an ice water bath
7 - remove and drain, I squeezed the water out
8 - freeze in a single layer on a cookie tray for at least 30 min.
9 - place in freezer bags.
Because you froze it in a single layer you can pull out just what you need later. This took less than 30 min (aside from the freezing part).
I spent few minutes this morning blanching two bags of kale that we received in our basket from our CSA at Sunny Hill Farm. It was simple, here is what I did:
1 - wash the kale
2 - tear off the rib and rip into smaller pieces
3 - boil about 1-2 inches of water in a large pot
4 - add the kale, you can stuff it in the pot and put on a lid
5 - cook for 2-3 minutes, stirring once.
6 - cool in an ice water bath
7 - remove and drain, I squeezed the water out
8 - freeze in a single layer on a cookie tray for at least 30 min.
9 - place in freezer bags.
Because you froze it in a single layer you can pull out just what you need later. This took less than 30 min (aside from the freezing part).
Seasonal
I was reminded today in a conversation with my sister that there is a time and a place for food. She has been reading a book, Perfect Health: The Complete Mind/Body Guide, Revised and Updated Edition
, and was pleasantly surprised when the final chapter reiterated and reinforced the concepts that I have been reading about, viewing, talking about and pondering these last many months. The first is that food is seasonal and should be eaten, as much as possible, in the season that it is grown. I leave room for preserving the food in the season it is grown. Second, food should be derived first from local sources in order to better serve our environment and communities. Third, certain types of foods should be eaten at certain times. For instance, ice tea is a summer drink and hot tea is a winter drink. We should eat more in the winter and less in the summer and largely our own bodies will guide these desires.
I find it facinating that, as a culture, we have come to ignor the thousands of years of food culture that has developed before this time. Througout the centuries culture and food rules came to exist because of what made the most sense from a health, environmental, community, practical and financial standpoint. Even if the cultures that were developing these rules never explicitly sat down and wrote them out (although some did) with a focus on the above topics. For instance, beef is best consumed in the winter months. A cow is ready at this time to be slautered the kind of nourishment it provides is well suited to giving us what we need to sustain through the winter. Chicken on the other hand is best consumed in the summer. It is ready for slauter in the spring and summer months. It is lighter and easier to digest in the hot summer months when heavy foods are less appealing. Root vegetables are available in the fall and keep well over the winter. They tend to be heartier and higher in calories in a time when food is harder to come by. Fresh, tender vegetables are available in the summer when food is plentiful the caloric value is less and it spoils faster. Think about the food traditions that you know of that follow a seasonal pattern.
Now, think about the homongenized choices you were presented with the last time you ate out to a meal. We have come to expect every kind of food available at any time any where. I belive that this was never meant to be the case.
But, while we have beets, corn and peaches in abundance it is good to eat and be merry. For dinner tonight we had grilled chicken (from Rumbleway Farm), steamed corn on the cob (from Hopkins Farm), beets and beet greens (from Sunny Hill) and sliced peaches. The butter was from Trickling Springs and our milk was from Kilby Creamery.
, and was pleasantly surprised when the final chapter reiterated and reinforced the concepts that I have been reading about, viewing, talking about and pondering these last many months. The first is that food is seasonal and should be eaten, as much as possible, in the season that it is grown. I leave room for preserving the food in the season it is grown. Second, food should be derived first from local sources in order to better serve our environment and communities. Third, certain types of foods should be eaten at certain times. For instance, ice tea is a summer drink and hot tea is a winter drink. We should eat more in the winter and less in the summer and largely our own bodies will guide these desires. I find it facinating that, as a culture, we have come to ignor the thousands of years of food culture that has developed before this time. Througout the centuries culture and food rules came to exist because of what made the most sense from a health, environmental, community, practical and financial standpoint. Even if the cultures that were developing these rules never explicitly sat down and wrote them out (although some did) with a focus on the above topics. For instance, beef is best consumed in the winter months. A cow is ready at this time to be slautered the kind of nourishment it provides is well suited to giving us what we need to sustain through the winter. Chicken on the other hand is best consumed in the summer. It is ready for slauter in the spring and summer months. It is lighter and easier to digest in the hot summer months when heavy foods are less appealing. Root vegetables are available in the fall and keep well over the winter. They tend to be heartier and higher in calories in a time when food is harder to come by. Fresh, tender vegetables are available in the summer when food is plentiful the caloric value is less and it spoils faster. Think about the food traditions that you know of that follow a seasonal pattern.
Now, think about the homongenized choices you were presented with the last time you ate out to a meal. We have come to expect every kind of food available at any time any where. I belive that this was never meant to be the case.
But, while we have beets, corn and peaches in abundance it is good to eat and be merry. For dinner tonight we had grilled chicken (from Rumbleway Farm), steamed corn on the cob (from Hopkins Farm), beets and beet greens (from Sunny Hill) and sliced peaches. The butter was from Trickling Springs and our milk was from Kilby Creamery.
Wednesday, July 7, 2010
Zucchini Bread
Zuchinni is a wonderful vegetable that even though it is abundant when in season can easily be added to recipes without changing the flavor.
This recipe can also be made into muffins by dividing the batter into muffin cups and shortening the baking time. It was originally based on a recipe from AllRecipes.com however I have made many modifications.
Makes 2 8" loaves
1. Pre-heat oven to 350. Grease and flour 2 8x4" pans.
2. Sift Together
2 c. all purpose flour
1 c. whole wheat flour
1 t. each of salt, baking powder, baking soda
1 T cinnamon
3. In another bowl beat
3 eggs
1/2 c. oil (I used canola)
1/2 c. applesauce
1 c. white sugar
1 c. brown sugar
1 T vanilla
4. Add dry to wet and stir until well combined.
5. Add 2-3 c. of shredded zuchinni (I used a food processor to shred) AND 1 c. raisins. Combine well
6. pour into pans and bake 40-60 min.
You could add cranberries or nuts or other dried fruits if you desire. If you do not have applesauce you can substitute oil. If you do not have 3 eggs you can substitute bananas for some of them. You could probably even reduce the sugar more.
I usually leave one out to eat and freeze the other loaf for the winter.
This recipe can also be made into muffins by dividing the batter into muffin cups and shortening the baking time. It was originally based on a recipe from AllRecipes.com however I have made many modifications.
Makes 2 8" loaves
1. Pre-heat oven to 350. Grease and flour 2 8x4" pans.
2. Sift Together
2 c. all purpose flour
1 c. whole wheat flour
1 t. each of salt, baking powder, baking soda
1 T cinnamon
3. In another bowl beat
3 eggs
1/2 c. oil (I used canola)
1/2 c. applesauce
1 c. white sugar
1 c. brown sugar
1 T vanilla
4. Add dry to wet and stir until well combined.
5. Add 2-3 c. of shredded zuchinni (I used a food processor to shred) AND 1 c. raisins. Combine well
6. pour into pans and bake 40-60 min.
You could add cranberries or nuts or other dried fruits if you desire. If you do not have applesauce you can substitute oil. If you do not have 3 eggs you can substitute bananas for some of them. You could probably even reduce the sugar more.
I usually leave one out to eat and freeze the other loaf for the winter.
Movie Review: Killer at Large
I cannot recall what tipped me off to watching this movie, Killer at Large
but a few weeks ago I requested it from our library and brought it home to watch. As with many of the books and movies that I am researching now the themes are similar as is most of the information but each one has a different perspective and a few new tidbits to share. 30 Days - Season 1
was no exception and I was pleased to find more information to digest and incorporate into my new food view.
One of the most striking topics for me was that diet and exercise, although worthy to pursue, are either not enough or more often too difficult to achieve in our culture. I have a hard time blaming anyone but the individual for their health when we are all responsible for ourselves but I can see the truth in the argument that for most people it is impossible to eat the right amounts of the right foods and get the right amount of exercise when our culture will just now allow it.
In our home we make a big effort to avoid mainstream tv for the kids, limit their exposure to processed and fast foods and get outside to exercise for several hours a day. But in spite of these efforts the children are still exposed and we as adults often make poor choices ourselves. It is hard to exercise 30 min a day when I am caring for the children, running my business, cleaning the house, cooking food, spending time with my husband, helping with the local pool and that is just a short list. It would be so much easier to use prepared foods with a schedule like that and to get anything at all done sitting the kids in front of the tv is a VERY tempting option. But when they are watching tv (if it is pbs) they are not exercising or playing. If they watch mainstream tv they are exposed to all sorts of sugary or bad for you foods and tons of toys. If I feed the family prepared foods these foods are rarely low sugar, low salt or low fat and they are also rarely prepared in environmentally friendly ways. If I do not make a concerted effort, we do not go outside especially on very hot days like we have been experiencing. It is hard to do all the right things, all the time. Bad food and bad choices are everywhere.
The two big trips we planned this summer were more evidence that keeping healthy is a very hard thing to do. After our first trip we learned that we had to pretty much pack our food options and do a lot of research ahead of time to find family friendly healthy restaurants. We also learned that we had to stop every 2-3 hours to play and run. We found interesting parks along the way. But the planning was critical and getting up and going without it meant unpleasantness for everyone (not to mention the effects of greasy, icky fast food).
So, check out the movie, Killer at Large. See if it inspires to you to do more about the obesity epidemic that we are facing in this country.
but a few weeks ago I requested it from our library and brought it home to watch. As with many of the books and movies that I am researching now the themes are similar as is most of the information but each one has a different perspective and a few new tidbits to share. 30 Days - Season 1 was no exception and I was pleased to find more information to digest and incorporate into my new food view.One of the most striking topics for me was that diet and exercise, although worthy to pursue, are either not enough or more often too difficult to achieve in our culture. I have a hard time blaming anyone but the individual for their health when we are all responsible for ourselves but I can see the truth in the argument that for most people it is impossible to eat the right amounts of the right foods and get the right amount of exercise when our culture will just now allow it.
In our home we make a big effort to avoid mainstream tv for the kids, limit their exposure to processed and fast foods and get outside to exercise for several hours a day. But in spite of these efforts the children are still exposed and we as adults often make poor choices ourselves. It is hard to exercise 30 min a day when I am caring for the children, running my business, cleaning the house, cooking food, spending time with my husband, helping with the local pool and that is just a short list. It would be so much easier to use prepared foods with a schedule like that and to get anything at all done sitting the kids in front of the tv is a VERY tempting option. But when they are watching tv (if it is pbs) they are not exercising or playing. If they watch mainstream tv they are exposed to all sorts of sugary or bad for you foods and tons of toys. If I feed the family prepared foods these foods are rarely low sugar, low salt or low fat and they are also rarely prepared in environmentally friendly ways. If I do not make a concerted effort, we do not go outside especially on very hot days like we have been experiencing. It is hard to do all the right things, all the time. Bad food and bad choices are everywhere.
The two big trips we planned this summer were more evidence that keeping healthy is a very hard thing to do. After our first trip we learned that we had to pretty much pack our food options and do a lot of research ahead of time to find family friendly healthy restaurants. We also learned that we had to stop every 2-3 hours to play and run. We found interesting parks along the way. But the planning was critical and getting up and going without it meant unpleasantness for everyone (not to mention the effects of greasy, icky fast food).
So, check out the movie, Killer at Large
. See if it inspires to you to do more about the obesity epidemic that we are facing in this country.
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