The Local Cook » Uncategorized

Cream Soup Substitute

The Local Cook — Thu, 29 Jul 2010 18:12:46 +0000

From time to time, I’ve taken liberties with this Simply in Season experiment. Like when I had guest posters make the cranberry recipes because I’m allergic to cranberries; or decided to forgo the persimmon recipes because I couldn’t find them locally.

When I first saw the Cream Soup recipe, I thought to myself, “Cream soup? I only use that for green bean casserole.” Recently, I received a review copy of The I Hate to Cook Book and what do you know? LOTS of recipes that call for cans of cream soup!

Alas, upon further inspection of the Simply in Season recipe, I realized that it contains vast amounts of cornstarch and dry milk powder, neither of which I consider super healthy. It also made enough for 8 cans’ worth; what the heck would I do with THAT? So I decided to Google it and came across a different cream soup substitute.

The Recipe: Melt 1 T butter; add 3T flour and stir until smooth; add 1/2 C chicken broth and 1/2 C milk and stir again until smooth.

The Verdict: It worked! When I made the Skid Road Stroganoff, I started the noodles and made the cream soup while the venison was browning. At first, I stirred and stirred and it still looked runny. Then I went to finish up the rest of the venison/onions/etc. and by the time I went to grab the soup it had magically gelled! Yay! The texture was there. And it tasted great.

Deep Thoughts: What Is Community, Anyway?

The Local Cook — Wed, 28 Jul 2010 14:48:03 +0000

I work for an organization that does community development internationally, and am on the board of an organization that does it in the United States. And yet I have trouble defining what exactly “community’ is.

The women in the photo above are learning about nutritious foods. I met them when I was visiting Bangladesh in 2004. Right before I left on the month-long trip, I bailed my first husband out of jail for the second time for a DUI. Two things really hit me on that trip. One, that even though my life seemed impossibly messy, it could be a lot worse–I wasn’t wondering where my next meal would come from and was allowed to leave my yard. Two, that while we in North America are rich materially, are are lacking in the “community” department.

During one of our listening sessions, the women asked if we have poor people in America. The translator and I tried to explain that even though we have food banks and shelters, people are often poor spiritually. That people can live right next door to each other and not know their neighbor. That was unbelievable to them. Of course, it’s easy to encourage community when it means being able to grow enough food for the whole year by working together. It’s another thing entirely to encourage community when having to deal with others is merely an inconvenience.

You might be wondering where I’m going with this. Well, yesterday I mentioned the discord within our CSA. Today, I went out to the upick field. It was very quiet. There was ample okra and peppers for the picking. One of the interns waved at me as I headed out to the field. It was just me, the weeds, the gigantic okra plants, and pepper plants. Oh and the crickets and bugs that make those funny rattling sounds. But mostly just me.

As I was picking, I reflected on what Michael, the farmer, wrote in his latest newsletter.

Around 14 years ago I was living with a bunch of bright, recently graduated, and nearly graduated college students.  We were all keenly aware of the issues of the day, and we were all trying to figure out how to apply our college experiences to our impending “real lives” in a meaningful way. Every once in awhile we would let ourselves dream and would conjure up an ideal community of artists and writers, and the context was always some sort of farm, though none of us knew anything about farming, only the experience of our small backyard garden.  Our biggest concern, as we looked out into the world, was a lack of community. As usually happens, we all moved on and some moved away.

Then Anja came into my life carrying similar concerns, and a shared desire for a meaningful life. The CSA concept dropped into our radar, and our first child, Zoe, arrived.  At the same time, my grandfather was ready to sell the family farm.  It all came together and into focus–my love of the outdoors and gardening, the farm, the family–and we struck out into our first very intimidating CSA season with no experience. We began our journey to try and do what we felt was right and important for this particular community, at the same time hoping to make a living doing it.  This was different than the “artist colony” concept, but seemed more grounded in reality, like it could actually happen and we could support our two children as well.  The community around the farm grew, and it was exciting, yet still intimidating (not much has changed!).

CSA farming is a very personal endeavor.  We try to communicate what is going on in our lives as it relates to what is happening on the farm and in the world around us.  We share as a way to open up communication and encourage understanding in all of us.  Through the farm’s transformations, additions and growth, we remain focused on the primary goal of creating community.

I still can’t explain what exactly “community” is, but I do know it can accomplish many things. It is good. It’s why I choose to be part of a CSA rather than growing my own garden or just going to the farmer’s market. And I smile, as I realize that I am learning about nutritious foods just as the women in Bangladesh were. In community.

What Do I Do with Too Much Zucchini?

The Local Cook — Tue, 27 Jul 2010 11:39:58 +0000

Zucchini, just like tomatoes, are easy to grow. Therefore people plant a lot of it, greatly overestimating how much they need. Everyone is trying to give it away towards the end of the summer; beware of strangers carrying paper bags. If you find yourself with too much zucchini, try these 10 ideas:

Grate it and freeze it for later.
Hide it in desserts, such as Zucchini Brownies. Chocolate, like cheese, makes everything taste better!
Roast it with other vegetables.
Grill it in a foil packet with fish.
Hide it in tacos/tortillas.
Make zucchini bake.
Throw it in a quiche.
Make it into a relish (recipe coming soon!)
Slice and dehydrate for a healthy snack.
Throw it in soup.

Just for fun, let’s link up all our zucchini recipes! Let’s see how many we can get.

Aprons, Aprons, Aprons

The Local Cook — Sat, 24 Jul 2010 16:05:19 +0000

The winner of the apron giveaway was Christy, congratulations!

For those of you who didn’t win, head on over to

(affiliate link)

and take a look around! There are many drool-worthy selections.

. . . or make your own apron!

I confess that I have not gotten around to making my own apron yet, but when I do get some extra time I’m going to check out some of these links. Even with *my* sewing skills I think I could pull them off! Even if you’re not planning to sew your own, have fun exploring these sites.

38 Free Apron Patterns – pretty much what it says.

The Apron Goddesses – A blog whose tagline is “Domestic Goddesses wearing aprons. Win an apron. Find an apron. Join the apron addicts.”

Apron Memories – A blog, a book, home of Tie One On Day (which has nothing to do with drinking. Rats.)

Apronista - It’s a place where Apron lovers, makers, and collectors from all over can gather to share resources, shops, and enthusiasm for Aprons, and all manners of Homemaking.

The Fabric Fairy – Back when I sewed a lot more than I do now, I loved this site! Great source of fabric and notions.

Flirty Apron Swap – An apron club where people sew an apron and swap it with others, based on a specific theme. Would love to do this someday!

The Hip Hostess – A store and a blog. And she’s from Michigan. Her latest post is of a cherry chicken salad.

OliveJuice & Company – It looks like this site hasn’t had any activity in a few months, but the apron kits are a great idea (if anyone steals this entrepreneurial venture, let me know! I’d love to buy one!) Don’t you hate it when you come across a great looking blog that’s defunct? So sad.

Modern June – Blog and Etsy shop. I’m seeing a pattern here. Ha ha. Ooh look, she carries oilcloth! Yes! Oilcloth projects are on my list of Things I Would Like to Do But Know I Probably Won’t. You know that list . . .

PatternReview.com – A sewing community where I learned just about everything I know about sewing. Which isn’t a lot, but I know where to find out more! Here!

The Secret Stitch Club – A blog about a group of women who get together and sew aprons. And talk about it.

Tie One On – Again, it has nothing to do with drinking. Angry Chicken (a blog I read before I really knew what a blog was) has an apron sew-along thingy every couple of months. Kind of like The Daring Kitchen only with sewing instead of food, and not every single month. Another project that’s on my list of Things I Would Like to Do But Know I Probably Won’t.

Tip Nut – 40+ free apron patterns. Between this and the 38 aprons link above, you should be able to find something you can sew!

How about you? Are you an apron addict? Have you ever sewn one? Have a favorite craft/sewing blog?

Kitchen Tip Tuesday: Mis en Place

The Local Cook — Tue, 20 Jul 2010 10:53:53 +0000

Long lists of herbs and spices used to intimidate me. And I would burn something while I scrambled around the cupboard, trying to find a spice and the measuring spoon I needed.

Then I heard about mis en place. Basically you measure out everything ahead of time – before you start cooking! Brilliant, huh?

This is especially important in Indian cooking when you might have a series of spices added at different steps. I was reminded of this in the cookbook Cook By Numbers Indian: …Real Cooking Made Easy.

You can buy some pretty little bowls, which I haven’t done yet. I just use the little coffee mugs that came with my dishes. They’re just the right size and the glaze on the inside resists sticking.

Speaking of spices, freshness is very important. And if you use spices like cardamom and coriander, as I do frequently, the grocery stores charge a lot for a teeny bottle and since they don’t sell a lot of it, it’s likely stale.

If you have an ethnic store in your area, or a health food store, it’s a great place to pick up larger bottles for the same price or less, and they are more likely to be fresh.

Another source I’ve found is Spices, Inc. They contacted me to participate in an affiliate program so I asked for some product samples. I was amazed at the quality, fast shipping, and reasonable price. So if you don’t have a local source, check them out!

They put together a list of the Top 25 Spices Every Kitchen Must Have.

What are yours?

Chick Click Carnival

The Local Cook — Sun, 18 Jul 2010 17:01:30 +0000

Welcome those of you visiting from the Chick Click Carnival! And regular readers, you are always welcome. One of the best things about blogging is finding new friends. In fact, I have even met many of my “blogging” friends in real life!

My blog is about cooking with local, in-season ingredients. Remember the movie Julie & Julia? About the same time that that movie came out, I decided that in order to improve my cooking skills and to eat more locally, I would cook through the recipes in Simply in Season. So far I’ve learned a lot, although because of the seasonality of ingredients and because life sometimes gets in the way, it’s going to be a big challenge to get them all finished by the end of August. We’ll see!

Now I’m supposed to link to one of my favorite posts. The most popular, by far, is Top 10 Things to Do Before CSA Season. It offers tips for getting your kitchen organized before harvest starts coming in (and it’s never too late to do that!)

The Chick Click Carnival features the peeps from the little widget below. One of my favorite peeps that I found through it is Not Quite June Cleaver. If you’re looking for some new blogs to follow, check them out! (oh, and don’t forget to subscribe to my blog – see upper left hand corner – or follow me on Twitter).

No related posts.

The One in Which I Almost Didn’t Meet My Husband

The Local Cook — Thu, 15 Jul 2010 14:45:37 +0000

My friend Julie over at Dutch Being Me is posting all about weddings this week . . . her brother is getting married this weekend! Check it out, we’re today’s featured couple.

Weekly Roundup and Winners 5/31

Big Girl Bombshell – Guest Post!

The Local Cook — Mon, 12 Jul 2010 10:12:35 +0000

From previous comments, I know that many of you are with me in this weight loss journey. A fellow blogger asked me to help her learn how to cook by doing some guest posts, and I agreed–as long as she was willing to exchange some posts so that I could share just some of her wisdom with all of you! She too is on this journey, and I love how her blog is so inspirational. She’s all about living positively while you lose weight. She gave me the Bombshell Award yesterday and I’m so excited to share her guest post with you today.

The Local Cook and I will be trading blog spaces a couple of times a month. One of the things about the weight loss journey is admitting we may have the answers, but putting those answers into everyday practice takes teamwork and support. I have wanted to learn how to cook, really cook, for a long time. I have been pursuing this wish for about a year now. I know how to follow a recipe, I know the basics, but I didn’t know how to combine tastes. I wanted to bring out the natural flavors, to “intuitively” know how to “throw” things together, and how to create healthy enjoyable food.

Learning to cook for me is a bigger part of the process to my wanting to lose weight. Wendy asked me to write about how to get started when the weight you need to lose seems insurmountable? Simple, short answer; Just start! Well, if it was that simple, we would all be losing weight, right?!!

If you are coming from a place of wanting to a healthy lifestyle compared to a diet just to lose weight, then you need to start building a NEW foundation. If you are looking at the end goal only, it can seem daunting, overwhelming, and hard to get started. Start at looking at things you want to add to your life, instead of what you want to lose.

I was at a point in my life, a couple years back, where everyone around me seemed to be getting weight loss surgery, following the biggest loser numbers, or preaching the praises of “fast” weight loss gimmicks. I looked at that and then asked myself what I truly wanted. Was it just a lower number on the scale? Was it about being able to buy clothes that I felt good wearing? No.. I truly wanted to live different. I wanted to “feel” better, not just look better. So, I asked myself, “What exactly is it that I want? Knowing deep, down somewhere inside, that the numbers on the scale do not define me. I had to realize that I am unique in my set of circumstances, my experiences, and what has led me to this moment in my life.

I wanted off the dieting roller coaster. So, what did I do first? I put myself in the roller coaster ride for a moment. Want to try it? Ask yourself: Do you like to sit up front? Do you like to sit with a friend or by yourself? Do you like to sit in the back? Do you even like roller coaster rides? The up and down, twist and turn, sudden jerks, the uphill climb, the downward jolts. Do you scream, hold your breath, close your eyes, or raise your hands with joy? NOW look at your weight loss journey the same way.

What are you looking for? What does losing weight LOOK like to you? What do you think will be different? Wendy and I are on a similar path. We want to change our lifestyle, not just lose weight. We both want to incorporate local, fresh grown foods and doing this the healthy way. So what is that?

It depends on how you define and measure HEALTHY. Is he just about the number on the scale? If not, ask yourself why you focus on that. Is it about healthy eating? Is your focus on that or just low cal, no cal, products? Is healthy eating about fresh, local foods or about “diet” foods? Next, ask yourself, If healthy means local or fresh foods, do I know how to prepare them in a healthy way? That is where I started and continue to focus. I want to learn to cook in a way that blends good taste AND fresh foods.

I know for me, I want a healthier lifestyle, which means I have to blend, mix, and create this in ALL the areas of my life. That means I have to look in the mirror beyond the weight or the image and decide what it is I want to move TOWARD, not just what I want to move away from. That is a big part of setting goals so that we don’t become overwhelmed and bounce back and forth, up and down. I got off the roller coaster for awhile and I am taking a long, leisurely stroll FORWARD. That way, I am successful each and every day.

Now, it’s your turn. Define what you are looking for?

And after your done, go to Big Girl Bombshell and check out The Local Cook Bombshell and what she has to say!

10 Things on The Menu This Week

The Local Cook — Tue, 06 Jul 2010 02:25:19 +0000

Back from camping over the long weekend, back to reality. No more easy suppers on the grill (cooked by the men!). Alas, my CSA share beckons as I have some greens to use up. Here are 10 things that are on the menu for this week. Recipes will be coming over the next week or so, so be sure to come back!

Kohlrabi with Peas
Nova Scotia Hodgepodge
Sesame Chicken Couscous Salad
Indonesian Leek Pie
Barbecued Salmon
Blueberry Ice Cream
Garlic Spinach Dip
Kale Enchiladas (didn’t get around to making this the other week)
Berry Grunt
Coleslaw with Fennel

Guess what? I have 113 recipes remaining in Simply in Season to finish by the end of August. With the recipes scheduled above, I’ll have finished all of the spring ones!

Happy 4th! Thank your local farmer.

The Local Cook — Sun, 04 Jul 2010 17:50:34 +0000

There are now nearly five million fewer farms in the U.S. than there were in the 1930's. Photo by Jason Houston.

This 4th of July I’d like to remind everyone of America’s heroes–the farmer. Without farms, we would have no food. In honor of America’s farmers, I’m reprinting an article from Sustainable Table (they have lots of articles and information that bloggers and others can use for free. I love their site!)

The dramatic expansion of industrial agriculture (or factory farming)has made it increasingly difficult for small family farmers in the U.S to stay in business. Instead, the food industry has become dominated by a handful of giant corporations which benefit from government policies that favor large-scale production. Family farmers are being forced out of business at an alarming rate. According to Farm Aid, every week 330 farmers leave their land.ⁱ As a result, there are now nearly five million fewer farms in the U.S. than there were in the 1930′s.ⁱⁱ Of the two million remaining farms, only 565,000 are family operations.ⁱⁱⁱ As established family farms are shut down, they are not being replaced by new farms and young farmers. Very few young people become farmers today, and half of all U.S. farmers are between the ages of 45 and 65, while only 6% of all farmers are under the age of 35. Some people ask whether these sorts of changes are inevitable; they wonder if family farming is simply out-of-date in today’s global economy. Or they may think: if industrial agriculture can supply more food at a lower cost, doesn’t that benefit consumers? If food were like car parts or other consumer products, it might. But because our health, our environment, and our communities are so greatly affected by food production, the way food is produced and shipped matters just as much as what’s in the food. For many people, the connection between farm and fridge is vague at best. In an age where a handful of corporate food processors determine most of what we find in the supermarket, it is critical for consumers to learn about where their food comes from and make their own informed choices.

Why are family farms important?

In addition to producing fresh, nutritious, high-quality foods, small family farms provide a wealth of benefits for their local communities and regions. Perhaps most importantly, family farmers serve as responsible stewards of the land. Unlike industrial agriculture operations, which pollute communities with chemicalpesticides, noxious fumes and excess manure, small family farmers live on or near their farms and strive to preserve the surrounding environment for future generations. Since these farmers have a vested interest in their communities, they are more likely to use sustainable farming techniques to protect natural resources and human health. The existence of family farms also guarantees the preservation of green space within the community. Unfortunately, once a family farm is forced out of business, the farmland is often sold for development, and the quality land and soil for farming are lost. Independent family farms also play a vital role in rural economies. In addition to providing jobs to local people, family farmers also help support small businesses by purchasing goods and services within their communities. Meanwhile, industrial agriculture operations employ as few workers as possible and typically purchase supplies, equipment, and building materials from outside the local community. Rural areas are then left with high rates of unemployment and very little opportunity for economic growth. Finally, family farmers benefit society by boosting democratic values in their communities through active civic participation,^v and by helping to preserve an essential connection between consumers, their food, and the land upon which this food is produced. The loss of small family farms has dramatically reduced our supply of safe, fresh, sustainably-grown foods; it has contributed to the economic and social disintegration of rural communities; and it is eliminating an important aspect of our national heritage. If we lose our family farmers, we’ll lose the diversity in our food supply, and what we eat will be dictated to us by a few large corporations. Clearly, family farms are a valuable resource worth preserving. Now, more than ever, it’s important to realize that family farms are a valuable resource worth preserving.

Sustainable Family Farming

Just because a farm calls itself a “family farm,” it’s not necessarily sustainable. During the 20th century, many family farms grew to industrial proportions, and today over half of the largest farms in the country are called “family farms.” ^iv So if you truly want to support family farmers, make sure you buy your food from small, independent family farms that use sustainable farming methods to produce their food.

The Future of American Farming

It’s not too late to save rural America and family farms! Over the last several years, there has been an explosion of interest in small family farms, local food, and the preservation of rural communities and their heritage. Chefs, food lovers, citizens, parents, activists, students and many others are coming together to rediscover the benefits of eating sustainably-raised, locally grown food. There are organizations like Slow Food that are encouraging people to slow down and enjoy home-cooked meals made from wholesome foods raised sustainably. Heritage Foods USA and theNew England Heritage Breeds Conservancy are working to preserve genetic diversity in animals by reintroducing breeds of farm animals that are near extinction. Chefs Collaborative is an organization for chefs and people in the food industry who promote sustainably-raised, locally grown and artisanal food. Farm Aidworks to support and save family farms. These are only a few of the many groups working to support sustainable agriculture and family farms.

What You Can Do

Purchase food directly from your local family farmer at afarmers market, at a farm stand, or through a food co-op or aCommunity Supported Agriculture (CSA) system. Visit ourShopping Guides section for more information.
Ask the manager of your grocery store to supply foods produced at local family farms. Download “I care about where my food comes from!” – a notecard you can give to your store manager.
Donate money to Farm Aid – Since 1985, this non-profit organization has worked to support America’s family farmers.
If you shop at a farmers market or buy directly from a farm, thank the farmer for providing you with such wholesome and delicious food. As long as farming is recognized as an important, rewarding profession, younger people will be encouraged to become farmers.

Did You Know?

According to the EPA, 3,000 acres of productive U.S. farmland are lost to development every day.^vi
Between 1974 and 2002, the number of corporate-owned U.S. farms increased by more than 46 percent.^vii
82% of Americans are somewhat or very concerned about the decreasing number of American farms. ^viii
85% of Americans trust smaller scale family farms to produce safe, nutritious food.^ix
In the US, the average principal farm operator is 55.3 years old.^x
Between 2005 and 2006, the US lost 8,900 farms (a little more than 1 farm per hour).^xi

For More Information

Visit Farm Aid. Their web site outlines the challenges currently faced by family farmers and describes the organization’s efforts to assist these farmers in their struggle.
Take a look at the Communities, Workers and Economics sections of Sustainable Table for more information on the benefits of family farms and the problems with factory farming.

Sources

Farm Aid, “Why Family Farmers Need Help.” (accessed October 4, 2006).
1. Ibid.
2. Ibid.
3. USDA Economics Research Service, “Structure and Finances of US Farms: 2005 Family Farms Report.” ERS, 2005.
4. Farm Aid. “Family Farms: Benefiting Everyone.” (accessed October 4, 2006).
5. Environmental Protection Agency. “Ag 101, Land Use Overview.” EPA. January 2004.
6. USDA National Agricultural Statistics Service, “2002 Census of Agriculture.” USDA., 2002.
7. Roper Public Affairs and Media, “ Food and Farming 2004.” Organic Valley Family of Farms, April, 2004.
8. Ibid.
9. USDA National Agricultural Statistics Service, “2002 Census of Agriculture.” USDA., 2002.
10. USDA National Agriculture Statistics Service, “Farms, Land in Farms, and Livestock Operations”. USDA, 2007