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Local Eating Month, Week 1

Season Five, Summer 2008

Local Eating Month, Week 1

Tasty Tip

Slow roasted plums add a great tang to salads, replacing the need for vinegar. Damson plums are especially sour and great for this use. Simply slow roast the plums on a cookie sheet lined with aluminum foil at 250ºF for one hour, until they are soft and have released a nice puddle of juice. Use the juice as vinegar, and toss the plums into the salad. Plums go great in salads combined with goat cheeses (both hard and soft).

September 7, 2008   |   1 comments
Tags: Appetizers, Healthy, Local, Salads & Dressings, Summer
Cooking Show Video

Our food choices affect more than what shows up on our dinner plate. Michael Pollan, Gary Nabhan, Winona LaDuke, Dan Barber and James Oseland discuss some of the environmental, political, economic and social factors concerned with eating locally at the Slow Food Nation panel "Re-Localizing Food" on August 29, 2008. Interspliced throughout their discussion is footage from U.S. agricultural history, click here to watch the 1960 Department of Agriculture short film "Miracles from Agriculture" in its entirety.

September 5, 2008   |   1 comments
Tags: Environment, Farm, Food Production, Local
Cooking Show Video

The Taste Pavilions at Slow Food Nation were full of delicious things to try and see. 20 Seconds of Texture provides just some of the sites to see at this fun event.

September 12, 2008   |   0 comments
Tags: Environment, Film, Food Production
Cooking Show Video

At Slow Food Nation this Labor Day weekend, Michael Pollan, author of The Omnivore's Dilemma and The Botany of Desire, talks to Kitchen Caravan about his favorite food preservation technique: Wild Beach Plum Jelly from New England.

September 3, 2008   |   0 comments
Tags: Food Preservation, Local
Cooking Show Video

Alice Waters takes a moment at Slow Food Nation to talk about the importance of local organic eggs.

September 3, 2008   |   0 comments
Tags: Local
Cooking Show Video

Fermentation is an important part of a local diet because it is a highly effective way of preserving the vitamins and nutrients of vegetables after their growing season has passed. At Slow Food Nation, Sandor Katz, veritable fermented food expert, shares some quick tips for getting started on your own food fermentation adventure! For more information visit his website, or pick up his book: Wild Fermentation.

September 3, 2008   |   0 comments
Tags: Healthy, Living Food, Local
Tasty Tip

Use the slow roasted Damson plums (below) as a topping for your breakfast porridge! Upstate New York's Wild Hive Farm makes a great Ten Grain Multi Mix that can be eaten with the fruit and honey as a healthy breakfast. The blend includes healthy whole grains like winter soft wheat, spelt, and millet, as well as flax seeds.


Don't let the name fool you, this is hardly the heavy creamed corn people are so familiar with. We grate 2 of the cobs to release the "milk", and only add a tablespoon of cream. All of these ingredients are available at the farmer's market, so we encourage you to use local sources. Local butter will had a whole new dimension to your cooking. Serve this side dish with fresh lobster, or any other fresh fish available to you.

2 T local butter
¼ red onion, small dice
1 poblano pepper
6 ears of fresh corn
1-2 tablespoons heavy cream (optional, see below)
1 handful fresh cilantro

Heat the oven to 400ºF. Roast the poblano pepper on a baking sheet for about 20 minutes. Remove from the oven and place in a bowl covered with a towel. After about 10 minutes, or when cool enough to handle, peel away the skin. Remove the stem, split open, and remove the seeds. Slice the poblano into small dice.
Meanwhile, shuck the corn and remove the silk. Cut the kernels off 4 of the ears, and grate the remaining two. To safely cut the kernels from the cobs, lay the cobs horizontally flat on a cutting board, and then slice each strip, rotating around the whole cob.
Heat up a large sauté pan with the butter. Add the red onion and sweat until translucent and cooked through. Season with some salt. Add the poblano peppers and keep stirring. Add all of the corn and stir. Add the heavy cream if using, and lightly simmer until thick. Season with salt to taste (and whatever other spice entices you).
Chop up the fresh cilantro and stir into the corn before serving.

Serves 4-6 as a side dish.

Notes: Most farmers markets have poblano peppers available, but if you cannot find them, use red peppers instead.
If you do not want to use heavy cream, slice the kernels off 3 and grate 3. That way you will have more “milk” from the corn.

Local corn is sweet, delicious, and healthy. It is a great carbohydrate to depend on during local eating month, because it is rich in vitamins B1 and C, and is a great source of fiber. In addition, it is very versatile, and can be enjoyed in many different ways. This recipe highlights the fresh flavors of Mexico that are present in many markets. If you cannot find poblanos, a variety of other local peppers can be used.
September 2, 2008   |   2 comments
Tags: Local, North America, Side Dishes, Summer