A place where Big Stone Lake (and surrounding) area citizens can discuss area news, events and matters of concern.
 
PortalHomeCalendarGalleryFAQSearchLog inRegister

Share | 
 

 notes from a locavore....

View previous topic View next topic Go down 
AuthorMessage
joelie hicks
Power Poster
Power Poster
avatar

Number of posts : 262
Registration date : 2008-09-21

PostSubject: notes from a locavore....   Thu Feb 04, 2010 2:01 pm

Not much for Farm Markets this time of year but there are still many local products to enjoy.
Today I used the last of my homegrown carrots when I made a round steak, with local beef of course! Still have lots of farmer market potatoes too. And a ton of green pepper tucked in the freezer.
If you are cooking a grass fed animal it is important to cook it slower than a grain fed one. I saute carrots, potatoes, celery, onions and green pepper and add them the last 20 minutes or so. Makes a great gravy! With a glass of fresh milk and a slice of homemade bread it is a perfect winter meal, especially for those who work out of doors. Such a meal only takes a few minutes of actual prep time.
One of the fun things about buying local food at this time of year is visiting the farms. When I go to pick up milk and eggs I love going into the barn and visiting the ladies who provide my favorite beverage. If I am lucky there will be a new calf to see! I love a dairy barn in the winter because it seems so warm and cozy. If it is not too cold I take a peek at the pigs, new babies there too.
While I am here I will recommend two books that have been enjoyable reads for me. "Nourishing Traditions" by Sally Fallon and "Raw Milk Revolution" by David E. Gumpert.
Happy cooking. Buy Fresh (when possible), Buy Local.
Back to top Go down
Lady Hawk
Admin
Admin
avatar

Number of posts : 622
Age : 61
Job/hobbies : Wife/Mother
Registration date : 2008-05-16

PostSubject: Re: notes from a locavore....   Thu Feb 04, 2010 8:09 pm

I love Sally Fallons book. Hearts The recipes are great and she explains everything so well as to why you need to do different things. For instance I had read that much of the nutritional value of ground flour dissipates after 72 hours. That is why fresh ground is better. You can freeze it and it will hold for several months. Also the nutritional value of the wheat grain is better when it is sprouted. Years ago people would cut the wheat and set it up in shocks (sp?) and leave it in the field for a few weeks before bringing it in. This helped the wheat to sprout and destroyed the "anti-enzyme" in the wheat thereby making it easier on the digestive system and better able to absorb the nutrients in the wheat. I am writing this by memory and hope I explained it correctly.

For years I sprouted my wheat grain and made my bread with 100% whole grain wheat. It was hard at first because when you use all whole wheat flour in bread the bread becomes crumbly. Then someone told me the secret to making all whole wheat bread. Are you ready? haveuheard It's vitamin C. Surprised me too. Shocked Instead of buying those packaged additives that were supposed to make your whole grain bread soft and pliable I figured there was vitamin C in lemon juice and so added three tablespoons to my bread mix and viola! Soft, pliable tasty whole wheat bread. Chef

_________________

Our citizens may be deceived for awhile, and have been deceived;
but as long as the presses can be protected,
we may trust to them for light.
- Thomas Jefferson
Back to top Go down
joelie hicks
Power Poster
Power Poster
avatar

Number of posts : 262
Registration date : 2008-09-21

PostSubject: Notes from a locavore/local at the superbowl   Mon Feb 08, 2010 9:08 pm

It was time to bring some food to the superbowl party. Is it possible to have tasty fare with a lot of local ingredients? Absolutely!
I made a dip with mashed kidney beans as a base, fresher tasting than refried beans. The next layer was hamburger (local), the next, salsa, (from the freezer w/local ingredients), the next, yogurt (homemade from fresh milk is local), then cheese.
Also, pizza was on the menu, i used organic flour that was made about 70 miles away, so sort of local. Then topped it with sauce (home canned,local), cheese (organic valley, where my friends sell their milk), meat(sausage is local, but not the organic pepperoni), peppers (local from the freezer).
I made an angelfood cake with 10 fresh eggs (local), flavored with rosewater and basil (local), and some of that local flour.
A lettuce cobb salad with eggs, chicken, bacon(all local), and avacado. An olive oil viaigrette dressing with local honey and herbs.
It is so easy to cook and eat with local ingredients. Please share your ideas.
Back to top Go down
Sponsored content




PostSubject: Re: notes from a locavore....   

Back to top Go down
 
notes from a locavore....
View previous topic View next topic Back to top 
Page 1 of 1
 Similar topics
-
» Wow lore cliff-notes
» Opportunity to earn airport cash (green notes) ...
» Sims 4 Patch Notes 25 November 2014
» Dev Notes & Patch 1.015
» Forza 6 patch notes

Permissions in this forum:You cannot reply to topics in this forum
Big Stone Lake Area Community Forums :: The Online Community :: The Coffee Shop-
Jump to: