Tag Archives: local

Go USA! Sunday Night Dinner featuring Red, White and Blue

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Hubs and I had a simple summer dinner tonight featuring our locally sourced goodies.

  • Early Corn Chowder served cold to start  the meal (left over from last night’s dinner). Tastes even better on day 2T
  • Arugula salad with Shaved Parmiggiano and Cherry Tomatoes, dressed in balsamic vinaigrette. The arugula was a treat from our friend Steve’s farm, Berkshire Bounty Farm, tomatoes from yesterday’s CSA pick-up
  • Finished off with Macerated Strawberries and Blueberries, pictured below. The strawberries were grown in our friend Nash’s greenhouse and the blueberries were local, though not certified organic. Add a scoop of vanilla ice cream and it’s heaven

  • Red, White and Blue: strawberries, blueberries and vanilla ice cream

    GO USA!!!

More on Growing Blueberries – Hopefully NOT for the Birds

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This is my favorite time of year for fruit. Blueberries are just coming into season and local peaches and various stone fruit are all in abundance in the northeast. Yes, we can purchase these year-round, but the local peaches, plums, nectarines all taste so much better than the ones that come out of cold storage. And blueberries can be downright watery at other times of the year, too. So, knowing they are local and seasonal makes me feel better on a morale level and smug on an intellectual level. But let’s be honest, I just prefer the taste.

Local Peaches Purchased July 26, 2012

I visited a greenmarket this morning and the farm stand had plums in every color under the sun – from varying shades of the traditional purple, to yellow to red to pink.  These 2 lonely fellows are all that remain from 2 pounds of mixed plums and peaches purchased this morning,. Here they are in all their glory – small, uneven in shape and even a little bruised. As you can see, they look nothing like the perfect specimens (in appearance only!) available year-round at the market, and thankfully don’t resemble them in taste either. Yum!

So, let’s talk about growing blueberries. Hubs and I have made 4 attempts so far in 4 years to grow blueberries on our own. And 4 failures. Kinda sad for a bush and fruit that are native to our region, don’t you think?  We were lulled into thinking they didn’t need much sun because they’re natives (wrong), we were careless in the soil we planted them in, and most recently, we had signs of success, but then failed to protect. Back in May we had little green berries growing beautifully on our 2 humble bushes. But they proved to be irresistible for the bird population and were gone before they had a chance to turn from green to red to pink to blue. Foiled again. But now we’ve got a 3 step plan and gosh darnit, 2013 will be our year for backyard blueberries. I hope…

I snapped this picture at the 2012 New Marlborough Garden tour last weekend. The Gays live in New Marlborough and have a beautiful property in the foothills of East Mountain State Forest, which they kindly opened up to neighbors during the tour. They’ve created a delightful garden in a wooded setting featuring shade-loving plants, a stone pond loaded with Koi goldfish and many stone sculptures crafted from stones on their property. I loved exploring their veggie patch and came across a creative way to protect blueberries pictured below. You must put up netting to keep away the birds, and this can often be unsightly. Here they’ve created tents using skinny tree branches and it looks almost natural. Ingenious and aesthetically pleasing. So, Hubs will be trying this next year (step 3 of Project Blueberry). I’ll write about steps 1 & 2 later. Non-linear, I know.

Blueberry bushes under netting at the Gays’ garden in New Marlborough, MA

 

Reminiscing at Red Sky and Happy Anniversary

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It’s far too hot this week to cook, so I’ll take a few minutes to write about a favorite restaurant we recently visited in Southwest Harbor, Maine, called Red Sky. The intimate dining room is open year-round for dinner (a rarity in these parts) and has a wonderful menu focused on fresh, local seafood, local organic produce and home-baked breads and sweets. During the summer, Elizabeth and James works round the clock, front of house and back, to bring delicious, elegant and thoughtfully prepared meals to the table 7 nights a week.  They stand out in a sea of tourism in the area, and rise far above basic, traditional dining like the classic Maine lobster pound.

Red Sky Restaurant in Southwest Harbor, Maine

 

As we dined on house-cured salmon, sweet Maine shrimp, fresh sole, and 100% crab meat crab cakes (I don’t think they use any binding agents, kinda ridiculous), and scrumptious, crunchy, sauteed snow peas (not even mentioned on the menu), we reminisced about past visits to Red Sky. Our first meal here was 9 years ago, and at the time, farm-to-table dining was simply what James and Elizabeth did. They were not following a food trend, merely supporting their community and preparing great food. They are leaders in the drive to source locally, particularly in a geography like Maine which has a relatively short growing season.  But what is grown is so flavorful and delicious that it makes it worth the effort.

So, back to reminiscing.  Hubs and I have had some wonderful meals here, including the weekend of our wedding 5 years ago. And, our trip this summer was to celebrate our 5 year anniversary. Coincidentally, we learned from Elizabeth that they are proudly celebrating Red Sky’s 10th anniversary this year. Happy Anniversary to Elizabeth and James, and many more! We look forward to our next visit.

Local v Comfort

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Join the debate on Local v Comfort. I enjoyed this article from the NY Times entitled “When Local Sourcing Means Aisle 12.” It has comments and thoughts from chefs across the country about their favorite comfort foods, and how that generally equates to processed, packaged foods. It is a wry look at how these chefs espouse local, seasonal, farm to table, etc, yet their fallbacks tend to have an extended shelf life and impossible-to-pronounce ingredients.

Some examples include American cheese slices, Fritos and Saltines. Land O’Lakes American cheese Kraft singles, really, Wylie Dufresne? Guess nobody’s perfect, huh?

[I stand corrected by none other than Jeff Gordinier, the author of the article. Thanks, Jeff]

Michael Chiarello says that he loves Skippy peanut butter and cannot stand organic peanut butter. That actually surprised me. I love pure peanut butter, made only with peanuts and salt. Actually don’t care if it’s organic or not, just don’t want the hydrogenated oils in Skippy and other live-forever peanut butters.

It also pokes fun at some restaurants’ attempts to make homemade versions of “classic” processed foods, like ketchup. Seriously, why mess with perfection when you have Heinz? Even I’m not in favor of that. I’ve had “homemade” ketchup before in a restaurant and it is usually a disaster. Not worth anyone’s effort to prepare, and certainly not appreciated on this end.

What the World Needs Now Is Another Foodie Blog. NOT!

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But, I couldn’t help myself I was inspired to start writing because I love cooking, tasting, and shopping for food, particularly in exotic locations, and also love reading same. So, instead of being merely a consumer of others’ musings, I’m going to start giving back to the global community and share some of my own.

A little about myself: I am a vegetarian who eats fish, aka a pescatarian, but doesn’t that sound pretentious? I mean, the word “pescatarian” doesn’t even pass muster from spell check. I espouse eating local, cooking slow food, and traveling far and wide to eat at foodie hang-outs. I keep lists of restaurants I want to try and places I want to visit on my phone. You may wonder why I have a problem with the word pescatarian sounding pretentious?!

The blog’s title:  references a few themes.  adventures in eating refers to dining with my family, as I consider many meals (whether home-cooked, take away or in a restaurant) to be adventures. What will or won’t my carnivorous husband eat? How much can my omnivorous 2 year old son possibly eat in one sitting? What will wind up on the floor/his chair/my hair/my lap, etc? The phrase “and Everything After” is from the title of a popular 90s band’s debut album. If you have to ask “who”, keep it to yourself so you don’t depress me with your youth.

What you can expect: I’ll share what’s for dinner tonight, the aftermath, how I’m using this week’s CSA pick up, cool places I am visiting, cool places I’d like to visit and general comments on food, eating, cooking and foodie writing.