community supported agriculture = delicious and affordable

For two years, Sportsglutton and I lived in northern California.  Life there can spoil a girl (or boy) because the food is top-notch and it is everywhere.  You need a farmers market? No problem, you can find them year-round, seven days a week, in whatever location you happen to be in at the time (for the most part… the Sierras are a little chilly for year round markets).  Vendors were loaded down with produce, organic and grass-fed meats, local cheese, honey, fresh bread, local made ethnic treats, wine, and anything else local that your heart may desire.  I dream of those days… and that food.  A simple sandwich of fresh tomatoes and mayo on a fresh-baked pretzel roll, or my beach cruiser’s basket loaded to capacity with produce on the weekends.  Pure bliss.

Sportsglutton and I left the sunny/foggy, mild, mediterraneanesque climate of northern California for the four seasons of Utah in the high desert so I can attend grad school.  We were sorely disappointed in the amount of produce available in general and the average to poor quality (even in stores like Whole Foods).   I know we are spoiled, but I was determined not to be thwarted in my search for high quality, healthy (for us and the environment), affordable food.  We tried the farmers markets last summer and were disappointed.  There was not much abundance or variety – especially compared to what we were used to.  Now, I am not trying to knock Utah, but in reality the local food movement, farmers markets, and organic/sustainable products available are in their infancy compared to other areas of the country (like California and the pacific northwest).  That being said, they are working hard to build a local culture to support these efforts.  Our local farmers market started back up last Saturday and it was PACKED, an excellent sign.  While they keep up the good work, I still need to get my fruit and veggie fix.

This is where community supported agriculture (CSA) comes into play.  You pay in advance for food and the farmer takes that money and uses it to fund the farming of those products.  You are guaranteed fresh food, they have a guarantee that their products will be used.  It reduces investment risk on the farms part, though it does increase risk to the customer slightly if it turns out to be a bad growing season, etc – the bounty can vary in size.  They are popular and available in Cali, but it is VERY easy to get by without one – not so much in Utah and many other areas of the country.  Typically, the cost is very appealing when you calculate it out (especially compared to organic produce in a specialty or even regular grocery store), though it can seem daunting when you pay the lump sum up front.  Though you do not get to choose what is delivered each, consider this an adventure.  The variety of foods encourage experimentation and exposure to new and delicious foods.

*A note on agriculture: Organic is great and that is what we are usually on the look out for, but the cost of certification can be prohibitive to small farms. Just because a farm is not certified, does not mean that they are not practicing organic agriculture.  Take your time and do a little research on some local farms providing services (CSA or other direct food sales) even if they are not listed as organic, they may end up organic and sustainable anyway.  Oh, and if you see the word biodynamic, that is also typically organic and sustainable farming practices.  It is a theory and style of farming in which “farmers seek to fashion their farms…as self-regulating, bio-diverse ecosystems in order to bring health to the land and to their local communities.” -The Biodynamic Farming and Gardening Association

Last year we only ordered meat (pork, beef, chickens) from a local farm since many of the produce CSAs were sold out already when we moved in July.  This year we added a produce CSA through a small, local, specialty grocer (about $30-40 a week for fruit and veggies).   

I could write a very long post on all of this, but the main point is: do a little research – you will be surprised how much is out there, and upon tasting how much higher quality it is.  CSA, food co-ops, farmers markets and farm direct programs are healthy choices – you are supporting your local economy, you are supporting sustainable agricultural practices, and you are consuming healthier food. 

Some helpful links:

Christiansen Family Farm - raises Berkshire/Kurobuta (a heritage breed) pigs (the Kobe of pork) and Murray Grey and Black Angus steers.  Christiansen Farm pasture raises all of their animals, mixes all of their own organic feed, does not finish their beef on corn (they are grass/hay/alfalfa fed only – I could go into a whole food chain competition discussion here, but I will save that for another day), does not feed them scraps, does not use hormones or antibiotics, and raises breeds that are suited to the climate (reduces stress on the animal and produces higher quality meats).  The quality of this meat is off the charts (in addition to the high quality of the meat, they also dry age the beef).  You will never want to eat a supermarket pork chop again – EVER.  The beef is lean and flavorful with a strong grassy note – no blandness here.  The second best part of all of this (aside from the ridiculously tasty meat that I would be willing to pay more for) is that the cost comes to about $3.50 a pound.  They offer a few different ways to purchase their products at differing price points.  The cheapest is a family share, which consists of a quarter beef and a half pig, or ordering of a whole or half pig or a quarter, half, or whole steer.  These options require storage capacity outside of a traditional fridge/freezer combo on the purchaser’s part.  CSA shares are also offered in smaller quantities, but at a slightly higher price ($4-$5). 

Liberty Heights Fresh - our produce CSA.

Slow Food USA - A list of local chapters throughout the US.  The local websites usually provide lists of local resources, including farms.

fresh 100% semolina flour pasta

I have been meaning to make fresh pasta for a while – especially since we have a pasta machine stored away in a closet, but have never gotten around to it.  While Jed was away this weekend, I decided to try out a recipe on myself. 

A few weeks ago I had armed myself with a big bag of semolina flour, so I was ready to go.  A little side savings tip: Specialty flours like semolina and Tipo ”00″ are available in many grocery stores, but can be pretty pricey.  For a price cut, try an Italian provisions shop who buys those flours in bulk/wholesale then divides them into smaller (like 5lb and 1lb) bags, passing on considerable savings to the customer.  Alternatively, if you know of a bakery, pizza shop, or maybe even a local restaurant that uses the flour you are looking, stop in and ask if they will sell you a few pounds.  This will most likely be cheaper as well (unless they are immoral jerks) since they buy wholesale/bulk as well.

Making the pasta by hand (with a rolling-pin) seemed more reasonable than getting the shiny new machine dirty for a half pound of pasta, so I skipped the machine this time.  When researching the dough, I came across some people commenting that 100% semolina dough was difficult to handle.  I did not have any issues with this at all, but I did let the dough chill for an hour or two which may have helped. 

Fresh pasta is really simple to make and absolutely rewarding, as the flavor and texture rocks.  Do make sure you knead the pasta long enough and have plenty of extra flour on hand when kneading and rolling.  Lastly, if you are using a rolling-pin, take the time to roll the dough as thinly as possible.

Please ignore my really bad photography job this time, I was using my camera phone.

Fresh pasta tossed with herbs and tomato paste sautéed in butter and olive oil.

Semolina Pasta Dough

Makes: 1/2 pound

• 1 cup semolina flour + more for dusting
• 2 eggs
• dash olive oil
• pinch of sea salt

On a board/counter or in a large bowl, place the 1 cup of flour and make a well in the center.

Crack the eggs into the well and add the salt and olive oil.  Beat the eggs lightly with a fork, or break the yolks with your fingers.

Slowly begin mixing in the flour from the edge of the well working outwards.  The key is to not “break” the well too early on, or all of your egg will run all out over the counter.

As the dough begins to take shape, you can work much more aggressively to form a ball.

Knead the dough, adding more flour as needed to keep the dough from sticking, for 10 minutes or until it feels smooth and a bit shiny – I hate to say this, but almost like playdough.

 Wrap the ball in plastic wrap and refrigerate for at least 30 minutes, but I would recommend an hour or longer.

When you are ready to finish the pasta, remove the ball from the fridge and divide in half (or thirds, or fourths if you prefer). Place half on a well floured surface and wrap the remaining dough in the plastic wrap and set aside or return to the fridge.

Roll out the dough as thin as possible – less than an 1/8″ (if you can roll it thinner than I did, you should do it) - adding flour to keep it from sticking to the surface or rolling-pin.

 Keep rotating the dough as you roll to make sure it is an even thickness.

From this point on, you can cut it into any shape you like with a knife, pizza wheel, or pastry cutter.  I made a “rustic” noodle shape that is somewhat a cross between fettucine and tagliatelle.

Dust the cut pasta with extra flour.  Separate and “fluff” the pieces and place into a pile.  You can cook them immediately, freeze them, or dry them like a bird’s nest (or flat on a towel, or hanging over a drying rack/hanger).

Repeat with the rest of the dough.

Cook in salted boiling water for 1-3 minutes depending on the shape and thickness of your pasta.  Taste test for ideal doneness and toss with your favorite sauce.

an off day

Yesterday I had planned to post and update on my plants, a tutorial on making cheap and easy homemade tomato cages, and a look at my first loaf of bread for the Bread Baker’s Apprentice Challenge at Pinch My Salt, but yesterday, while not the end of the world, was a little off for me. 

I accidentally hit the oven knob and turned the temperature up 100 degrees on the bread.  The loaves were saved, but a little more… crusty than normal. 

 While the bread was rising, I went out and shot some pictures of the plants (those that survived and some new replacements) and the tomato cage tutorial without incident. 

So what happened? 

I went to upload all those photos into Adobe Light Room and deleted the pics before I hit import.  All those pictures are gone.  No evidence is left of my Saturday.   After I kicked myself for a while, stuck a dunce cap on my head and pouted in a corner, I let it go and started a new project - refinishing a bunch of our furniture using Annie Sloan Chalk Paint.  The paint has been getting a bunch of attention on home decor/design blogs lately and I wanted to see what all the hype is about.  Don’t get all excited because a post for this project will not be ready for while.

So sadly without pictures, a brief update on my plants and tomato cage tutorial: 

In the midst of finals, on a nice sunny day, I decided to harden my seedlings.  Hardening is the process of taking plants started inside and gradually getting them used to the outdoor environment.  Inside the plants are protected from direct sunlight, winds, and fluctuating temperatures.  These conditions can be a bit shocking when you’ve lived such a sheltered life, so plants are taken out into the elements for short periods of time to build up their tolerance until you are ready to transplant them outside.  You would want to place the plants in a shaded area protected from the direct impact of harsh conditions.  With a brain full of land use law terms and a belly full of nerves, I unwisely placed my plants in direct sun for way too long – I forgot we were going out to dinner straight from my two-hour final.  Needless to say, a few peppers are the only things to survive my shock and awe style hardening.   

Heartbroken, but determined to have a bunch of veggies this summer, I headed over to our local organic nursery.  Jed and I picked out five types of tomatoes as well as tomatillo, eggplant, sage, and cucumber plants.  I transplanted those in the rain on Friday and started some of my original herb seeds (outside this time), and some other seeds that do not start well inside (beans, corn, cilantro, wild flowers).  I will take pictures, again, later this week.

Using thin metal garden fencing (found in the gardening section at your home improvement store) that was left over from building a cage for our compost pile, I made five tomato cages.  On roll of fencing costs around $20-$30.  Three tomato stakes or one basic small cage will run about $8.  You can do the math. Building your own also allows for customized sizing.  After measuring out the length of fence needed to create a cage with the desired circumference, move one hole further and cut using wire cutters.  Create the cage by twisting the cut wire fence ends around the opposite side or use other wire to fix the fence into the cage shape.   I used my fingers to twist the wire, but you may want to use pliers.  Again, I will post pictures later this week (arghhh).

I leave you with the only picture of the fruits of my labor from Saturday (taken this moring – as you can see most of the loaf is already gone): slightly singed  Anadama Bread.

garden update

So after discussing all of the seed options for planting this year with our neighbor (we are in a duplex and share a backyard), we came to an agreement to try and grow… every single type of seed I ordered.  That is about 34 different types of herbs and veggies (and no, we do not have a big backyard at all).

Armed with our decision, it was time to start the seeds.  I tried a few different containers this year – cow pots (made from recycled cow manure, can be planted directly in the ground), tin cans (washed and then rinsed with a very light bleach solution to sterilize), and peat pots (made of peat which is gathered from a sensitive eco system and shipped hundreds of miles- I feel guilty about buying these and will probably never buy them again, can be planted in the ground).   Approximately 30 of the plants can be started from seed inside, the rest are best planted directly outside.

Some photos of the pots and my first seedlings!  The cow pots are the larger brown pots, the peat pots are smaller and connected like an egg carton, and hopefully the tin cans are obvious.

Herbs the day they were planted.

Poorly labeled herbs enjoying the sunny, 70 degree day, and the newly planted veggies

Cow pots with veggie seeds.

 

Cow pots and peat pots.

And, drumroll please… My first seedlings!!! This is huge for me.  It means I was not (yet) responsible for their death or inability to grow .

Plants alive!

getting ready to garden

I am a nerd, it is official.  I just ordered a whole bunch of seed for spring planting from Botanical Interests and I am STOKED.  Granted, I ordered way more varieties than I can fit in my little yard, but I don’t care.  I figure the money I save buying seed versus plants will  surely let me get more pots going than I had last year.  If produce prices are as bad as they are predicting, this could be a great investment.

If you are curious, I picked up herbs some herbs (Cilantro, Lemon Balm, Basil, Borage, Oregano, Parsley, Sage, Savory, Sorel, Chervil) to add to the few that I planted last year and I am hoping will return this year (Rosemary, Thyme, Chives (garlic and regular), Sage, and Chocolate Mint).

As far as veggies go, I went for arugula, Contender Beans, Platinum corn, cucumbers, Butter lettuce, lots of peppers (Jalapeno, Hungarian, Sweet, Serano, Thai, Cayenne, Ancho/Pablano, Santaka, Pasilla), zucchini, tomatoes (Cherry, Beefsteak, San Marzano, Brandywine, Red Siberian), eggplant , kohlrabi, and tomatillos. 

Also, when I was checking out I added some cow pots to my cart.  Basically, they are biodegradable seed starter pots made out of dried cow poop.  Very nutritious for the plants and they can be planted directly into the ground when the seeds are ready for outdoor planting.  I just wonder if my house is going to smell like cow pies until then…

I have never ordered from Botanical Interests before, but I liked their pricing on organic and heirloom seed varieties.  I don’t really need 50-100 seeds in a pack which is what I was finding at other retailers like Burpee and Seeds for Change – we just don’t have that much room.  They do have a guarantee on the germination of their seeds.  Also, they do not knowingly buy or sell any GMO seeds.  This is all good stuff in my book.

Now, all I need to do is convince my mom to come and visit when I am about ready to plant.  She is a total green thumb and will help us stock up with everything we need for a successful growing season.

Wish me luck!