Locavore In Training

Have I mentioned that I've started a beer bottling experiment? So, I got through the first steps with no real problems. It spent two weeks in the keg, per the instructions, and then it was time to bottle it. Other than trying to bottle the beer for the first time at exactly the same time as trying to can jam for the first time, the bottling went well. Or, so I thought.

I lost count when I was adding the priming sugar to one of the bottles. So, I was pretty sure I ended up adding an extra 1/2 tsp of sugar to one of the bottles. How much could that affect? (People who have brewing experience, do you see where I'm headed?)

Well, we're about 10 days since the bottling. It looks like everything has carbonated according to plan. The bottles have been sitting in a cardboard box, away from the light. So, um... this morning the box looked odd. Sort of... wet along the bottom.

Turns out, one of the plastic bottles burst. Nothing like starting your day smelling of beer. And not from drinking it! Lesson learned? Two things - muti-tasking while doing new things... not the best idea. And pay very close attention to the home brew instructions, otherwise you'll end up with beer on your carpet.

Loving CSA season already! Yay local Maryland produce! I managed to get through all but the garlic chives and mint last week. I know, I know... those were the easy ones. I don't know what I was thinking picking mint as my herb. I already have two plants taking over... one in the aerogargen and one in a flower bed. So, when I made my strawberry mint jam, I used fresher stuff that I picked from around here.

• Fresh onions (2 bulbs) - All gone already! One used when I made bison tacos the other night, and one used while making fried rice tonight.
• 1 1/2 pounds kale + collards
• 3/4 pound Swiss chard
• 1/2 pound bok choy - Destined for the grill!
• 1 pound turnips (scarlet queen and hakurei) + radishes (pink beauty) - some of each... on accident. And I can't tell them apart now.
• 1/4 pound lettuce
• A few seedlings (same options as this week with the addition of lettuce) - Tomatoes and parsley
• 1/2 pound carrots or 1/4 pound spinach - Felt like I had enough greens, no?

I bolded my picks.

I recently bought a book that I'm LOVING. Dishing Up Maryland by Lucie L. Snodgrass. Yes, yes, yes. It's a beautiful book, primarily a cookbook but I hesitate to call it just a cookbook. It has these great profiles of local people involved in producing Maryland foods. Restaurants, farms, wineries, you name it. The list of resources is worth it alone... but the recipes... It's organized by season. By MARYLAND season. Love ya, California, but local cookbooks written by CA authors... well, they don't quite capture the joys and challenges of Maryland seasonal eating.

Last week's kale was used in the Risotto with Fresh Greens and Basil. I used purple basil grown right here inside the house. My arm almost fell off while cooking it... but yum. Plus, it reheats fairly well. Gotta love more than one meal for the price (and effort) of one. Especially when it's a little more effort than usual.

Then, last night... Oh, I'm so proud!! I made a souffle. ON A WORK NIGHT. Yep, loving the new work schedule. So, the recipe is for a Spinach Cheddar Souffle. Well, you might remember how I didn't take the spinach - and even if I did, it wouldn't have been the 1lb called for. And, um, I may have been out of cheddar. So, Kale/Swiss Chard Swiss Souffle it was. Plus, I also substituted the half and half for milk. And didn't measure the butter. And it turned out. Did I mention, it turned out?

So, check it out...

• Kale/swiss chard from Clagett Farm
• Eggs from Polyface Farm
• Milk from Nice Farms Creamery
• Butter and Swiss Cheese from South Mountain Creamery

I'll say that both recipes were fairly labor intensive, but definitely worth it. I can't wait to try more of the recipes either. As you might expect there are quite a few featuring crab. I'm sure they're awesome... but I'm allergic. Excuse me while I hide so I'm not deported.

This post was part of Fight Back Friday hosted by Food Renegade.

Quick check in to update on my progress with all the great CSA goodies...

• bunch garlic scallions (young garlic plants that have a strong garlic flavor) - nothing yet
• 1 1/2 pound combination kale and collards - possibly cooking tonight... with bacon, garlic, olive oil... possibly those garlic scallions?
• 1 bunch herbs (onion chives, oregano, lemon balm or mint) - Either the strawberry mint jam will get made tonight, or mojitos!
• 1/4 pound radishes - You can indeed pickle radishes! The jury is still out on how they ended up - I'll share the recipe if it's any good.
• 3 seedlings (we have a mix of herbs (cilantro), tomatoes, flowers, kohlrabi, and other odds and ends) - It was raining last night, so I didn't plant them. Nor do I really have a place, since all my cold season things are still in the "garden".
• 1/2 pound combination spicy mix or lettuce OR 1 pint strawberries OR 1/2 pound asparagus - Roasted and enjoyed last night. Yum!
• 1/2 pound rhubarb - Really... no idea. Possibly a strawberry/rhubarb baked good?

The you-pick strawberries were dispatched last night. Most were destined for the strawberry sorbet I will complete tonight. The rest were sliced and frozen for future use.

All in all, I'd say the lack of ridiculously long commute and lessened work hours is starting to pay off!!

This year's CSA season has official begun! Last night I picked up my first batch of produce from Clagett Farm.

I bolded my picks from the options.

So, let's see... I've never cooked... most of that. I now have lots of strawberries that need to be used up pretty quickly as well. The you-pick strawberries from last week are starting to look a little sad. I may try to get the mint strawberry jam going tonight. Asparagus will be roasted, mostly likely tonight.

Any ideas or suggestions for the kale, garlic scallions or rhubarb? Oh, and for the radishes because I'm not a huge fan... Can you pickle radishes?

My goal for this year's CSA is to use as much as possible. Last year, lots went to waste, and that's not even counting the new community garden goodies to come!

I'm continuing to enjoy a few days between the old job and the new job, and decided to devote a portion of today to strawberry jam. Clagett Farm (my CSA) was offering You-Pick strawberries to members, so I high-tailed it over there! I ended up coming away with about 2 1/2 pints of the freshest strawberries I've ever had. But, the recipe calls for 4 pints. I figured I could hit the farmer's markets this weekend to supplement the rest, but then I remembered - the Amish Market!

They had a nice spread with lots of in-season produce. Kale, rhubarb, spinach... and, oh look! Beautiful strawberries. I did a lap though, because I felt odd about what was about to happen next. Once I got back, I waited until other customers weren't around anymore. I gingerly walked up to the older Amish lady, took a breath, and said:

"I know this is a silly question, but you guys don't use chemicals on your strawberries, right?"

(I'm sorry, but I'm mostly uncomfortable grilling the workers/producers at markets. It's my own issue, but I have trouble with it. And it's the Amish. They're a little scary, and... AMISH.)

And my answer:

"I have no idea what they use on them. They're from California."

Oh, ok. Nevermind then.

Now, I knew they sell produce from other places. (Evidenced by the Dole sticker on the bananas.) But, strawberries are in season! Seriously? Seriously?! At least in a conventional grocery store, I can get certified organic!!

Last night was the second session of the Local Food Forum at the Accokeek Foundation. This time, the traffic gods smiled upon me and cut about 45 minutes off my trip to get there. (A nice gift for my last day!) This resulted in a very happy Heather because I finally had time to wander! The minute I stepped out of the car, it was like someone hit the mute button. It was amazingly quiet, so peaceful.

As a started to walk around, movement caught my eye. Turns out... more sheep! Yay.

This led me to wander straight into the center of their recreated colonial farm. It looked completed deserted, not even any animals around. (Although I could hear the "gobble-gobble" of turkeys close by.) Then this guy (or girl?) popped out. So cute.

Feeeed me...

Cute isn't exactly the word I was use for these guys... Massive, massive animals.

I hit a locked gate in the middle of the farm, so I turned back and took the long way around. Although there were people fishing on the pier close by, otherwise it seemed to just be me and the animals. I had to keep telling myself that although the fences looked old and small, they were most likely very secure. I didn't want to be on the wrong side of this guy. He was quite vocal too.

This lovely lady was resting after a long day...

Large and in charge!

When I finally decided to head back to the Education Center, I got to watch two male cardinals competing for the attention of a female.

The Foundation is an amazing place, I want to move in!

The visitor's center was closed, so at least one aspect of the Foundation still alludes me...

More later on the events of Local Food Forum itself!

A little more than a year ago, after I'd read Barbara Kingsolver's Animal, Vegetable, Miracle and decided we'd convert to 100% local, I bought a beer-making kit. After all, I couldn't make exceptions for things like beer, right? Well, I discovered pretty immediately that I either lack the time, energy or cash to be completely local and had to really, really loosen my requirements. (There may have also been an mutiny at our house brought on by my refusal to buy anything that wasn't both local and organic...in early Spring. There weren't very many options that I could see.) And, so, the Mr. Beer Brewery kit was relegated to our workshop/storage area. I wasn't sure I'd ever use it. I'm usually a wine drinker, and with so many other thing to learn, it fell off my radar.

While out at the Freshfarm Annapolis Farmer's Market today, I picked up a copy of Flavor magazine. I'd never seen it before but it's great! They had a series of "how to" articles: growing mushrooms, brewing beer, and getting kids to each veggies. I've grown mushrooms before (in my parents' old basement!) and that was fun. And the beer lightbulb went off. After a day outside in the 90 degree heat touring the Maryland Sheep and Wool Festival, I was looking for an inside project!

Turns out, the kit couldn't make it easier. After the all-important sterilization step, it was as easy as 1, 2, 3:

1. Dissolve booster (corn syrup solids) in water, then boil.
2. Mix can of beer mixture into water and pour into keg.
3. Sprinkle yeast, let sit of 5 minutes, mix and seal.

Now, I wait for 2 weeks.

Once it's ready, I'll bottle it up and then wait until 2-3 weeks. Although, I'm already planning to start another batch once this one's done! Maybe a blueberry or raspberry one? I do love the fruit beers...

I think it's safe to say that one of these days, Jay is going to lock me up to keep me from doing crazy things. Things like, buying a sheep and transporting it home in the prius.

My New Sheep

Ok, raise your hands... how many of you think I really did that? I didn't... but I wanted to. And honestly, it probably wouldn't even be the craziest thing I've ever done.

Who wouldn't want to take me home?

I went to the Maryland Sheep and Wool Festival this weekend. It was a blast. 90 degrees and thousands of people packed together in poorly ventilated rooms filled with wool. And it was still fun! There were sheep and goats and alpacas. Yes, yes and yes. I think one of the small sheep totally would have fit into the prius. Or a baby goat. Kid?

Baby Alpaca

Young Goat... or Kid

I've been trying to convince Jay that we should get a dog. But he's not so sure, since there's the whole - we aren't home for many hours in a row thing. He doesn't think it's nice to leave a dog stuck inside, or outside for that matter, all day. Ok... fine. (For now.) But you know what? Goats and sheep are supposed to be outside all the time. So, by powers of deduction, that makes both goats and sheep appropriate pets for us to have. Right now.

Looks like a goat, but it's a sheep!