Musings about Food & the Politics of Food.

TartQueen's Kitchen



My Eating Locally Project 2015: April 0

Posted on May 05, 2015 by Sahar
Eggs at Springdale Farm

Eggs at Springdale Farm

 

April was another kinda weird month for me.  Revolving door visitors (whom I thoroughly enjoyed) and the ‘flu both played major roles in last month’s shopping.  I still managed three shopping trips, had some lovely conversations, learned some things, and began to truly enjoy the start of the spring and summer produce seasons.

 

Wednesday, April 15: Springdale Farm & Boggy Creek Farm

As most of us do, I try to do things to distract myself from Tax Day.  I mean, my taxes were filed a month prior, but it’s still the visceral reaction to the day that gives me shudders. At least internally.

My first stop that day was Springdale Farm.  I felt like I’d hit the jackpot with the fava beans for sale.  I’m guessing I bought 3 pounds. There was lots of fennel for sale, too. But, since fennel is part of my torture meal, I skipped it.

Fennel seed? Fine. A few Fennel fronds? Excellent with shellfish.

Fennel Bulb? Licorice. Yuk.

Seemingly the most prolific of spring vegetables, fennel.

Seemingly the most prolific of spring vegetables, fennel.

My purchases at Springdale this time around were: carrots, garlic chives, green garlic, escarole, and fava beans.

Carrots

Carrots, Cabbage, Spring Onions, Beets

oranges and grapefruit

oranges and grapefruit

Springdale Farm

Springdale Farm

IMG_5448

My purchases: Carrots, Garlic Chives, Green Garlic, Escarole, Fava Beans

My purchases: Carrots, Garlic Chives, Green Garlic, Escarole, Fava Beans

I didn’t really wander around the farm as I usually do. The gate to the chicken coops and the fields were closed, so I didn’t want to be presumptuous and just walk in. But, I did have a lovely conversation with Glenn Foore about the role of fava beans in Middle Eastern cuisine.

 

Boggy Creek Farm was my next stop.  In fact, the two farms are less than a mile apart from each other. Very convenient.

Larkspur and Poppies. Boggy Creek.

Larkspur and Poppies. Boggy Creek.

Bee in a poppy.

Bee in a poppy.

I was talking with Carol Ann about the strawberries.  She said that if she got any more rain, her plants would die out. (I think a day or two after we talked, it happened.)  Her husband, Larry Butler, has a second farm about 80 miles outside of town, she said, where the soil is sandier.  Because strawberries like sandier soil, any future strawberries would come from his farm instead of the one in town.

Makes sense.

I just got the last of the strawberries for the day.

I just got the last of the strawberries for the day.

IMG_5475

Yup. More fennel.

IMG_5476

So excited about the dandelion greens.

Arugula and Curly Mustard Greens. Peppery, bitter delights.

Arugula and Curly Mustard Greens. Peppery, bitter delights.

After I made my purchases (eggs, strawberries, dandelion greens, arugula, curly mustard greens, pork chops), as is my wont, I wandered around the farm for a few minutes.

Chickens on the loose again.

Chickens on the loose again.

I have no idea what these flowers are, but I'm starting to see them everywhere.

I have no idea what these flowers are, but I’m starting to see them everywhere.

Call me weird, but I like a little sun glare in my photos from time to time.

Call me weird, but I like a little sun glare in my photos from time to time.

IMG_5490

Pink roses

IMG_5489

Down the primrose path

My purchases: eggs, strawberries, dandelion greens, arugula, curly mustard greens

My purchases: eggs, strawberries, dandelion greens, arugula, curly mustard greens

My purchases, part 2: pork chops. These were sliced thin, so they fried up really well in the skillet. They were unctuous.

My purchases, part 2: pork chops. These were sliced thin, so they fried up quite well in the skillet. They were unctuous.

Wednesday Night's Dinner: Salad with curly mustard greens and pine nuts; pork chops.

Wednesday Night’s Dinner: Salad with curly mustard greens, escarole, dandelion greens, and arugula with pine nuts; pork chops. Simple, but delicious.

 

Friday, April 24:  Boggy Creek Farm

This was the day that I learned what breeds of chickens laid what color of eggs.

I was having a lengthy conversation with Carol Ann Sayle about the farm, getting advice on the best way to start a garden (clean the area, cover with soil & compost, let sit for a couple of months, then begin planting in the fall), talking flowers, and, finally, the chickens.

With all the rain we’ve had here in Austin (few are complaining about this), she lets the chickens run loose so that they can scratch and roost in drier areas.  By doing this, the coop can dry out and be cleaned. When the chickens are out, they’re extremely entertaining to watch do their chicken thing in their chicken way.

When I showed her the eggs I bought, she explained to me that different breeds laid different colored eggs.  Well, the shells, anyway.  It makes sense. I honestly thought the color of the shell always depended on the diet.

So, here are the breeds:

Leghorn: white eggs

Leghorn: white eggs

Ameraucana: Green

Ameraucana: green eggs

Black Australorp: Brown

Black Australorp: brown eggs

A rainbow of eggs.

A rainbow of eggs.

I've called you all here...

I’ve called you all here…

soon... tomatoes. Many, many tomatoes.

soon… Tomatoes. Many, many tomatoes.

Butter lettuce in the field

Butter lettuce in the field

During my shopping, I saw that the artichokes are starting to come out in profusion, too.  It’s not a vegetable that I use much because of the time it takes to prep them, but, I figure if I go all Italian and give them a good fry-up, they just might be worth the trouble.

Quite possibly the last of one of my favorite salad mixes for the season - Maria's Brassica.

Quite possibly the last of one of my favorite salad mixes for the season – Maria’s Brassica.

IMG_5526_2

Beautiful purple artichokes and dill.

IMG_5527_2

Frisee and a full head of radicchio. All you usually see of radicchio in the stores is the red core.

IMG_5528_2

A few winter greens still hanging in there.

IMG_5599_2

Beautiful oyster mushrooms from Cedar Creek Farms.

IMG_5530

Glorious cut flowers from the farm.

The path out

The path out

IMG_5537_2

Carol Ann’s tea roses. The smell exactly like roses should smell.

My purchases: radicchio, frisee, oyster mushrooms, brassica salad, eggs

My purchases: radicchio, frisee, oyster mushrooms, brassica salad, eggs

IMG_5553_2

My purchases, part 2: tenderized round steak. I see Chicken Fried Steak in the near future. Very near future.

IMG_5555_2

Friday night dinner: New York Strip, Mixed Green Salad with Balsamic Vinaigrette, sauteed Oyster Mushrooms.

 

Saturday, April 25: SFC Farmers Market Downtown

Once again, I found myself downtown. This time, I decided that because of all of the construction, I was going to make this my last time at this market for now.  Too bad, really.  I enjoy this market.

But, it will be good for me to check out other markets, too.  Silver linings and all.

However, once I finally arrived, I was quite happy with what I saw.  The spring and early summer produce is coming into its own for the year. Plus, breakfast.

Glimpse of the Downtown Farmers Market

Glimpse of the Downtown Farmers Market

I came across a stand I’ve never noticed before: Animal Farm Organic Market Garden.

They had the most lovely cut flowers and something I’ve never tried before: kohlrabi.  I bought 2 bunches along with a large bag of arugula.

Cut flowers at Animal Farm Organic Market Garden

Cut flowers at Animal Farm Organic Market Garden

IMG_5560_2

More cut flowers. I wish I knew their names.

IMG_5561_2

Not a huge stand, but what he had was great.

IMG_5562_2

Something I’ve never used before: Kohlrabi. I bought 2 bunches. The outer rind is tough, so you have to peel them. And, the leaves are edible.

I read up on how to prepare kohlrabi and saw that most of the preparations use it raw.  So, I just grated it with some carrots, tossed them both some thinly sliced red onion and a lemon vinaigrette, let everything sit for about an hour and came up with slaw. Delicious.

 

My next stop was at one of my favorites: Johnson’s Backyard Garden.

I only bought 3 things this time: elephant garlic, mint, and romaine.  They still have quite a bit of winter produce, but I just couldn’t.  As much as I love my beets and kale, I’m done until the fall.

IMG_5564_2

Last of the purple cauliflower.

IMG_5565_2

Elephant garlic.

Generally, with elephant garlic, it’s best to roast the cloves.  It generally has a milder flavor than other types of garlic; so, while you can use it raw, you’ll have to use more to get the same flavor in the dish.  I like to take the peeled cloves and slowly poach/roast them over low heat on the stove in a combination of grapeseed and olive oils.  This way, not only are the cloves roasted, you also get garlic-flavored oil.

IMG_5567_2

Mint, cilantro, two types of parsley, and red leaf lettuce.

IMG_5568_2

Artichokes. I opted out this week.

IMG_5571_2

Spring onions.

IMG_5572_2

The beets are still hanging in there.

IMG_5595_2

Garlic. Maybe next time.

The next stand to catch my eye was B5 Farms.

For me, here were the first heirloom tomatoes of the summer. They had three varieties available: Valencia, Cherokee Purple, and German Johnson. I love heirlooms because they all have their own very distinct flavor, are in general drier (fewer seeds), and while they are a bit pricier, they have more yield than the usual grocery store tomato. They’re not perfectly round, blemish-free specimens, but, heirloom tomatoes have their own knobbly beauty.

IMG_5576_2

Valencia Tomatoes.

IMG_5580_2

German Johnson Tomatoes.

IMG_5584_2

Purple Cherokee Tomatoes.

B5 had a few peppers, too. I didn’t buy any because I didn’t have a need for them, but they looked bright and fresh. It looked like they had a variety of bell, jalapeno, and poblano peppers.

IMG_5585_2

Peppers at B5 Farms.

After buying the produce, I headed to Tamale Addiction to buy breakfast for Husband Steve & I. Their tamales are very good and hefty.  Two will set you up for quite a while.

Breakfast: Chicken Mole and Pork al Pastor tamales

Breakfast: Chicken Mole and Pork al Pastor tamales

From JBG: elephant garlic, mint, romaine

From JBG: elephant garlic, mint, romaine

IMG_5588_2

From B5 Farms: Heirloom Tomatoes

IMG_5590_2

From Animal Farm Organic: kohlrabi and arugula

 

So… On to May. I hope to be visiting some new places and seeing some new vendors.

 

Now, for a quick recipe:

“Tossed” Caprese Salad

As we all know, traditional Caprese Salad is a layered salad of sliced of tomato, fresh mozzarella, and basil leaves drizzled with extra virgin olive oil.  Occasionally, a little salt may be sprinkled over the top.

I like to use heirlooms for this salad because they are at their best here. It’s a simple salad that’s perfect for summer.

Now, my version is more of a tossed salad. So, purists beware.

 

1 1/2  – 2 lbs. tomatoes (heirloom, if you can), cut into roughly 1″ pieces

1 – 1 1/2 lbs. fresh mozzarella (I used perla size in this example), cut into roughly 1″ pieces depending on the size you buy

1 small bunch basil, torn or cut into julienne (thin strips)

Extra Virgin Olive Oil, as needed

Flaked Sea Salt (i.e. Maldon), to taste

 

Basically, toss the tomatoes, mozzarella, and basil together.  Add as much olive oil as you like (I just eyeball it).  Add a little of the salt, mix the salad, and taste.  A lot of mozzarellas available have salt already, so you want to be judicious when adding it.

I like to serve this with some crusty bread.

"Tossed" Caprese Salad.

“Tossed” Caprese Salad.

 

See you in May!

 

 

 

 

 

My Eating Locally Project 2015: February 0

Posted on February 28, 2015 by Sahar

Well, life kinda got in the way this month with illness and travel playing rather large parts.  So, my shopping month was a bit more truncated than I would’ve liked. But, one must roll with the (figurative) punches.

 

I really stayed with three places in February: Springdale FarmBoggy Creek Farm, and SFC Downtown Farmers Market.

There wasn’t a whole lot new this month. The winter produce is still coming in: root vegetables, cruciferous vegetables, dark greens, lettuces, and citrus. I’m certainly not complaining; I love my winter produce. But, I will say, I am looking forward to what the spring will be bringing.

I did expand a bit beyond just produce and bought some amazing meats and eggs. The meats were definitely splurge items. But, given the flavor and quality, the occasional outlay is worth it.

 

Wed., Feb 4.

For my first forays into the new month, I decided on two old familiars, Boggy Creek and Springdale Farms. I not only love both these places for the obvious reasons – fresh organic produce, fresh eggs & dairy, locally made products, homemade treats  – but also for the quiet they offer in a city growing way too fast.

My first stop was Boggy Creek Farm. Along with the produce, I stretched myself this time and splurged on some excellent lamb chops and eggs.

My haul from Boggy Creek: Eggs from Coyote Creek Farm, Lamb Chops from Loncitos, Maria's Brassica Salad, Baby Lettuce Mix, Romanesco

My haul from Boggy Creek: Eggs from Coyote Creek Farm, Lamb Chops from Loncito Cartwright, Maria’s Brassica Salad, Baby Lettuce Mix, Romanesco (Italian cauliflower)

Nothing like farm-fresh eggs.

Nothing like farm-fresh eggs. It said “large” on the carton. But, I swear some were jumbos.

Personally, I think Romanesco is one of the most beautiful vegetables .

Personally, I think Romanesco is one of the most beautiful vegetables .

More Romanesco. It grows thick and fast this time of year.

More Romanesco. It grows thick and fast this time of year.

The broccoli table.

The broccoli and cabbage table.

Jeweled carrots.

Jeweled carrots.

Boggy Creek's salad mixes.

Boggy Creek’s salad mixes.

Collards and Kale.

Collards and Kale.

FYI

FYI

Spring trying to sneak in.

Spring trying to sneak in.

Lettuces in the one of the fields at Boggy Creek.

Lettuces in the one of the fields at Boggy Creek.

 

My next destination was Springdale Farm. I didn’t buy quite as much there. They did have garlic chives again, though. Yea!

Even if I don’t buy much, I love to simply go to the farm and look around. It’s a great place to simply look at the farm, the chickens, and the yard art and meditate a little.

My haul from Springdale Farm: Beets, Savoy Cabbage, Garlic Chives

My haul from Springdale Farm: Beets, Savoy Cabbage, Garlic Chives

Radishes

Radishes, Savoy Cabbage, Frisee, Turnips, and flowers in jars.

Carrots galore.

Carrots galore.

Some of the fields and yard art at the farm.

Some of the fields and yard art at the farm.

Field of dill.

Rows of dill.

baby broccoli in the field.

baby broccoli in the field.

Looking to the back of the farmstand.

Looking to the back of the farm stand.

One of the other delights at Springdale is Eden East Restaurant. It’s a reservation-only, weekend-only restaurant. They use only locally sourced ingredients in their dishes.  As a result, no menu is the same week-to-week.

Admittedly, I haven’t eaten there yet. I’ve promised myself that I’ll make reservations for Husband & me soon. I know people who have eaten there and they all say the same thing – it’s an incredible experience.

By the way, it’s BYOB.

The kitchen and seating at Eden East.

The kitchen and seating at Eden East.

Love the stove.

Love the stove.

 

Sat., Feb. 14

In anticipation of Husband Steve coming home from a business trip, I headed out to the Downtown Farmers Market to stock up on a few groceries for the weekend.

It was still chilly, but certainly warmer than my last visit in January.  At least none of the vendors looked like they were going to freeze.

Starting to list my haul from SFC Market: Chicken from Smith & Smith Farms.

Chicken from Smith & Smith Farms. I hit a week where they didn’t have fresh chickens available. Still, this one was no more than a few days from the yard,

Phoenix Farms. I bought some gorgeous Brussels Sprouts here.

Phoenix Farms. I bought some gorgeous Brussels Sprouts here. Their produce was lovely.

Beautiful Brussels Sprouts.

Beautiful Brussels Sprouts. They comprised part of Saturday Night’s dinner.

The cruciferous vegetables at Phoenix Farms.

The broccoli, cauliflower, and Romanesco at Phoenix Farms.

Red Lettuce at Phoenix Farms.

Red Lettuce at Phoenix Farms.

Kitchen Pride Mushrooms. A brand many of us are familiar with.

Kitchen Pride Mushrooms. A brand many of us are familiar with.

Criminis. Always good.

Criminis. Always good.

One of my favorite stands - Johnson's Backyard Garden.

One of my favorite stands – Johnson’s Backyard Garden.

My haul from JBG: Collard Greens, Radishes, Sweet Potatoes, Rutabaga, Celery Root

My haul from JBG: Collard Greens, Radishes, Sweet Potatoes, Rutabaga, Celery Root. I was so happy; I rarely see celery root.

White and Gold Cauliflower. JBG.

White and Gold Cauliflower. JBG.

Rainbow of beets. JBG.

Rainbow of beets. JBG.

Wall of radishes. Try them roasted. JBG.

Wall of radishes. Try them roasted. JBG.

Rutabagas and Celery Root. Very underappreciated vegetables. JBG.

Rutabagas and Celery Root. Very underappreciated and underutilized vegetables. JBG.

Collards and sweet potatoes. A symbiotic relationship. JBG.

Collards and sweet potatoes. A symbiotic relationship. JBG.

This is quickly becoming another one of my favorite vendors - Countryside Farm.

This is quickly becoming another one of my favorite vendors – Countryside Farm. They specialize in pork and poultry and have some amazing artisan products.

Countryside Farm's stand. Beautiful artisan products.

Countryside Farm’s stand. Beautiful artisan products. They’re definitely a splurge.

Cheddar & Jalapeno Sausage. Countryside Farm.

Cheddar & Jalapeno Sausage. Countryside Farm. It was delicious.

Fresh Lard. Just because. Countryside Farm.

Fresh Lard. Just because. Countryside Farm.

Breakfast at Tamale Addiction.

Breakfast at Tamale Addiction.

Pork Pastor with Pineapple Tamales. They were delicious.

Pork Pastor with Pineapple Tamales. They were delicious. And big. Two was more than enough.

And, dinner that night…

Valentine's Dinner, if you will:

Valentine’s Dinner, if you will: Roast Chicken; Roasted Radishes, Rutabaga, Celery Root, and Brussels Sprouts; Simple White Rice

 

Wed., Feb, 25

For my final shopping trip, I went back to the old reliables, Boggy Creek and Springdale.  A lovely day, weather-wise, it was not. Every time I stepped out of the car it seemed to be colder.

My first stop this time was Springdale. They were bringing everything back into the farm stand from under a tent in the yard. I guess they just finished a cooking demo or a photo shoot.

Spring is trying to make an appearance.

Spring is trying to make an appearance. I promise, those flowers are purple.

Rose in the foreground, kale in the garden.

Rose in the foreground, kale in the garden.

Fennel,

Fennel, lettuce, oranges, carrots, beets

Green Garlic. I never used it before. I bought some anyway.

Green Garlic. I never used it before. I bought some anyway.

A big bin of green onions.

A big bin of green onions.

Some very pretty posies. Paula said what farm they were from, but I forgot the name.

Some very pretty posies. Paula said what farm they were from, but I forgot the name. I think she said the farm would be selling this vendor’s flowers come spring. So, there’s that.

One of Springdale Farm's chickens. The speckled hen is lovely in her own way.

One of Springdale Farm’s chickens. The speckled hen is lovely in her own way.

Some new additions to the henhouse. Paula told me these chicks are 2 weeks old. She had them in a warm room.

Some new additions to the hen house. Paula told me these chicks are 2 weeks old. She had them in a warm room next to the coop.

As Paula and I were talking about the chickens, I told her that I could watch them for hours. She replied, “We have them for three reasons: eggs, fertilizer, and as the entertainment committee.”

Excellent.

My Springdale haul: Green Garlic, Garlic Chives, Grapefruit, Chard, Mixed Baby Lettuce

My Springdale haul: Green Garlic, Garlic Chives, Grapefruit, Chard, Baby Lettuce Mix

After Springdale, I headed the roughly half mile over the Boggy Creek. While I didn’t take any photos in the farm stand that day, I did do some wandering around the grounds and took some there.

Red Lettuce growing next to the parking lot. I have to say, Carol Ann & Larry have a lot of faith in their customers not driving into the field.

Red Lettuce growing next to the parking lot. I have to say, Carol Ann & Larry have a lot of faith in their customers not driving into the field.

Frisee in a row.

Green puffs of frisee in a row.

Some lovely red lettuce.

Some lovely red lettuce. Ignore the hose.

One of my favorite spots at Boggy Creek. The bench looking at the fields. When the vines are flowering, it's gorgeous.

One of my favorite spots at Boggy Creek. The bench looking at the fields. When the vines are flowering, it’s gorgeous.

Fields of

Fields of broccoli (I think)

Some of Boggy Creek's chickens.

Some of Boggy Creek’s always busy chickens.

Boggy Creek haul, part one: Dine Kale, Brassica Salad, Sweet Poataoes

Boggy Creek haul, part one: Dino Kale, Brassica Salad, Sweet Potatoes

New York Strip from Deer Run Longhorns and ground lamb from Loncinto's Lamb

Boggy Creek haul, part two: New York Strip from Deer Run Longhorns and ground lamb from Loncinto’s Lamb

Cocao Hull Cocoa Powder from Organicare Farms.

Cocao Hull Cocoa Powder from Organicare Farms. I’ve never used this before, so I’m interested to see how it works and tastes. It smells divine, just like good chocolate should.

And, so… On to March.

******************************

As promised in January, here are two recipes using ingredients that I bought at the markets and stands this month.

 

Shrimp, cauliflower, ginger, garlic, and lime all have a natural flavor affinity with each other. So, I came up with this dish.  If you don’t have garlic chives, just substitute 2 – 3 cloves of minced garlic and add it to the skillet when you saute the ginger and shallot.

 

Apologies for the lack of pictures with this recipe. The taking of photos was pretty much an afterthought that night.  Not sure why.

 

Shrimp & Romanesco

4 tbsp. olive oil, divided

1 head Romanesco, cut into bite-sized pieces

1/4 c. water or broth

1 tbsp. ginger, minced

1 shallot, thinly sliced

2 lb. large shrimp, peeled & deveined

2 tbsp. garlic chives

Lime juice to taste

Salt & Pepper to taste

 

1.  In a large skillet over medium-high heat with 2 tablespoons of the olive oil, saute the Romanesco for 5 minutes.  Add the water or broth, cover the skillet, lower the heat to medium, and steam the Romanesco until it is slightly tender, about 5 minutes. Stir occasionally.

2.  Take the cover off the skillet and continue cooking until the Romanesco has started to brown in spots.  Take it out of the skillet and set aside.

Cooking the Romanesco

Cooking the Romanesco

3.  Turn the heat back up to medium-high, add the remaining 2 tablespoons of the oil to the skillet and heat.  Saute the ginger and shallot until the shallot is soft, 2 – 3 minutes.

4.  Add the shrimp and cook, stirring frequently, until the shrimp are opaque and pink, about 7 – 10 minutes.

Cooking the shrimp.

Cooking the shrimp. Be sure not to let it overcook.

Add back in the Romanesco, chives, lime juice, and salt & pepper.  Cook another 2 – 3 minutes. taste for seasoning.

Everything back in the skillet.

Everything back in the skillet.

Serve with white or brown rice.

Dinner is served.

Dinner is served.

 

 

 

This is a recipe that is a nod to my German half.

Again, looking at flavor affinities, apples, carrots, and cabbage all work well together. The anise of the caraway and tang of the vinegar are what gives this dish its German pedigree.

Plus, this slaw is great with pork.  Very German.

 

Warm Cabbage & Apple Slaw

 

The Ingredients

The Ingredients

4 tbsp. butter or grapeseed oil

1/2 tsp. caraway seeds

1 small Savoy cabbage, about 1 lb., shredded (in this example, I have 2 heads. They were very small and added up to 1 lb. together)

The shredded cabbage. It's easy to do: just cut the cabbage in half, and, with the cut side down, thinly slice the cabbage. Instant shreds.

The shredded cabbage. It’s easy to do: just cut the cabbage in half, and, with the cut side down, thinly slice the cabbage. Instant shreds.

2 tsp. brown sugar

2 Granny Smith apples, peeled, cored, cut into 1/4’s, and sliced into 1/4″ thick slices

1 lg. carrot, grated

Apples and cabbage ready for the skillet.

Apples and cabbage ready for the skillet.

2 tbsp. apple cider vinegar, or to taste

salt & pepper to taste

 

 

1.  In a large skillet, either melt the butter or heat the oil over medium-high heat.  Add the caraway seeds and cook for 1 minute, stirring constantly.

Cooking the caraway seeds in the butter.

Cooking the caraway seeds in the butter.

2.  Add the cabbage, sugar, and 1 teaspoon of salt and cook until the cabbage is slightly wilted, about 7 – 10 minutes.

Cooking down the cabbage.  I like to use Savoy cabbage in this recipe because it cooks down fairly quickly and has a lighter flavor than regular green cabbage. I love green cabbage, but not for this dish.

Cooking down the cabbage. I like to use Savoy cabbage in this recipe because it cooks down fairly quickly and has a lighter flavor than regular green cabbage. I love green cabbage, but not for this dish.  I find it a little too bitter. I’ve not tried Napa Cabbage.

3.  Add the apples, carrot, apple cider vinegar, and a good pinch of pepper.  Cook until the cabbage and apples are soft but still has some bite.  Taste for seasoning.

Everything in the skillet. This is after about 10 minutes of cooking. The apples and cabbage are soft, but still with some bite.

Everything in the skillet. This is after about 10 minutes of cooking. The apples and cabbage are soft, but still with some bite.

 

I served this with the Cheddar & Jalapeno Sausage from

I served this with the Cheddar & Jalapeno Sausage from Countryside Farms. Husband Steve was a very happy man.

 

 

 

 

 

 

 

 

 

 

My Eating Locally Project 2015: January 0

Posted on January 30, 2015 by Sahar

Shopping locally at Austin’s farmers markets and farm stands is a project I’ve been telling myself to undertake for quite some time.

I’m doing this for a few “want” reasons:

1.  I want my husband & I to eat healthier.  We’re well into middle age and we need to be more cognizant of what we put into our bodies. It’s not that we eat badly; it’s that we can always eat better. (This is not to say occasional indulgence is off the table.)

2.  I want to teach myself to cook more seasonally. Like most people, I simply go to the store and grab whatever’s there, regardless of the season.  Cooking more seasonally will force me to be more creative in the kitchen.  That’s fine by me.

3.  I want to support local farmers, ranchers, and vendors.  The food is better, safer, you know where it comes from, and shopping locally is good for the environment. Less carbon footprint along with encouraging organically raised produce and meat.

 

This is most definitely a project that will be evolving over the year (and, hopefully, beyond).  Right now, I’ll just visit in-town (Austin) markets and farm stands.  As time goes on, I’ll travel further afoot, but always within a 50-mile radius so I can make meals at home with the largest variety of local options. The exception will be if I am traveling out of town for whatever reason.  I’ll plan on looking around any markets in those towns and posting them as a travelogue.

The other thing (as one of my sisters pointed out to me) is that I should post recipes of everything I make from what I buy. Since I missed the obvious here, I don’t have any recipes for January.  But, I will starting in February.  I did take pictures of some of the meals I made, though.

While thinking about the markets and stands I was going to patronize, I thought about the ones I know best and/or have heard about the most: SFC Market in downtown Austin, Hope Farmers MarketBoggy Creek Farm, and Springdale Farm.  They’re all excellent markets and stands with a wide variety of not just produce, but also locally made baked goods, local artisan products, locally legendary homemade treats, and locally sourced organic meat.  Not all of the places I’ve visited have everything I’ve listed here, but you’ll be happy with what you find.

A note: I decided that when I shop at the markets and stands, I wouldn’t buy any more perishables than I could cook in 2 meals (unless I can freeze them – like meat). Shopping at these markets and stands can cost a little more than the local grocery store (but worth it), so I choose not to buy too much so I can make sure the food doesn’t spoil before I cook it. I’m not too keen on wasting food or money.

SFC Farmers Market, January 3

I went to my first farmers market of the year early (they open at 9).  My general strategy for going early is to avoid the crowds and to potentially get the best of what’s available.

 

Most of my booty from the market. Sourdough Wheat Bread, Turnips, Sorrel, Maroon Carrots, Brussels Sprouts, Comb Honey, Dark Chocolate Salted Amond Bar, Dark Chocolate CinnaNib Bar.  More to come.

Most of my haul from the market. Sourdough Wheat Bread, Turnips, Sorrel, Maroon Carrots, Brussels Sprouts, Comb Honey, Dark Chocolate Salted Almond Bar, Dark Chocolate CinnaNib Bar.

Sourdough wheat from Texas French Bread.

Sourdough wheat from Texas French Bread.

The chocoalte bars came from Cocoa Puro Chocolate. These poor ladies were freezing.

The chocolate bars came from Cocoa Puro. These poor ladies were freezing.

A few of the other early risers.

A few of the other early risers.

Some of the beautiful produce from Tecolote Farm.

Some of the beautiful produce from Tecolote Farm.

Turnips and Sorrel from Tecolote Farm.

Turnips and Sorrel from Tecolote Farm.

Turnips. A most underrated vegetable.

Turnips. A most underrated vegetable.

This stand simply blew me away. Johnson's Backyard Garden.

This stand simply blew me away. Johnson’s Backyard Garden. I only bought two items from them; but I could’ve bought a whole lot more.

Maroon Carrots and Brussels Sprouts from JBG.

Maroon Carrots and Brussels Sprouts from JBG.

Personally, I thought I showed remarkable restraint in the face of temptation.

Personally, I thought I showed remarkable restraint in the face of temptation.

Just... Wow.

Just… Wow.

Comb Honey from Austin Honey Company. As we all know, eating local honey daily will help with allergies. It takes time, but it does work.

Comb Honey from Austin Honey Company. As we all know, eating local honey daily will help with allergies. It takes time, but it does work. Next time, I’ll buy some candles, too.

Whole chicken from Smith & Smith Farms

Whole chicken from Smith & Smith Farms

Here's my chicken. A beautiful 3-pound fryer. It was delicious. And tasted like chicken, not styrofoam.

Here’s my chicken. A beautiful 3-pound fryer. It actually tasted like chicken. Just like Nannie used to cook.

The backdrop.

The backdrop.

The menu at The Zubik House food truck. Amazing artisinal kolaches.

The menu at The Zubik House food truck. Amazing artisanal kolaches.

Breakfast from Zubik House: Apple, Bacon & Brie; Chorizo & Oaxaca Cheese; Boudin

Breakfast from The Zubik House: Apple, Bacon & Brie; Chorizo & Oaxaca Cheese; Boudin. Husband’s only complaint – not enough chorizo.

DInner: Citrus Chicken, Honey Braised Turnips & Carrots, Sauteed Turnip Greens.

Dinner: Citrus Chicken, Honey Braised Turnips & Carrots, Sauteed Turnip Greens.

 

Wednesday, January 7

I went to one of my favorite places in Austin, Springdale Farm. It’s a beautiful place that I just don’t visit often enough. Owners Glenn and Paula Foore are simply great people who have weathered many storms to make their farm a success.

The chicken coop. I could stand there and watch them for hours.

The chicken coop. I could stand there and watch them for hours.

Chickens!

Chickens enjoying their produce.

As I recall, it was going to freeze that night, so the fields are covered as a precaution.

As I recall, it was going to freeze that night, so the fields are covered as a precaution.

When I arrived, there was a large tour at the farm that morning. They bought a lot of produce before I got there, so there wasn’t as much for me to buy. Good for the Foores, not so much for me. But, I still managed to find some wonderful produce.

My haul: Purple Cauliflower, Red Chard, Savoy Cabbage, Grapefruit, Baby Arugula

My haul: Purple Cauliflower, Red Chard, Savoy Cabbage, Grapefruit, Baby Arugula.

Smoked Pepper Blend. Its got a kick.

Smoked Pepper Mix. Its got a kick.

The chalkboard so you can see what's available.

The chalkboard so you can see what’s available.

Cabbage, fennel

Cabbage, fennel, kale, and other assorted greens.

Purple cauliflower.

Purple cauliflower.

FYI...

FYI…

Dinner: Smoked Pepper Mix & Lemon Thyme Pot Roast; Arugula, Spinach & Graprfruit salad, Sauteed Chard

Dinner: Smoked Pepper Mix & Lemon Thyme Rubbed Pot Roast; Arugula, Spinach & Grapefruit Salad, Sauteed Chard

 

Sunday, January 11

Hope Farmers Market is one I have heard about for a long time but never visited.  My friend Phil is a volunteer at the market and has been encouraging me to stop by.  It’s a smaller market at Plaza Saltillo in east Austin with, like the SFC Farmers Market, a variety of vendors.

There weren’t too many people at the market when I arrived.  It was a cold, damp morning; so, that, no doubt, kept many people inside or they waited until later to come out.

A quiet morning a the market.

A quiet morning a the market.

As a bonus that morning, Austin Dog Rescue was having a sort-of open house. Lots of very sweet dogs ready for adoption.  If my husband and I were in the market for a dog, I certainly would’ve taken a closer look.

All kinds of dogs up for adoption.

All kinds of dogs up for adoption.

I didn’t buy too much at Hope.  I still had produce left over from earlier in the week and didn’t want to take a chance on not preparing it before it went bad.

But, I did get some great bread and protein.

My haul: Chorizo, Beef Marrow Butter, Nine-Grain Bread

My haul: Chorizo, Beef Marrow Butter, Nine-Grain Bread

Nine-Grain Bread from Easy Tiger. If you go to their 6th Street Location, they have a great beer garden with an extensive menu.

Nine-Grain Bread from Easy Tiger. If you go to their East 6th Street Location, they have a great beer garden with an extensive menu.

Chorizo and Beef Marrow Butter from Countryside Farm.

Chorizo and Beef Marrow Butter from Countryside Farms.

Fresh Eggs from Countryside Farms. I didn't buy any.  Maybe next time.

Fresh Eggs from Countryside Farms. I didn’t buy any. Maybe next time.

A view down Comal Street.

A view down Plaza Saltillo. Comal Street.

One of my new favorite trucks: Rosarito's

One of my new favorite trucks: Rosarito Taco Truck

The famous Octopork Tacos. I bought 4 for lunch. Total overkill, but I couldn't resist.

The famous Octopork Tacos. I bought 4 for lunch. Total overkill, but I couldn’t resist.

Dinner: Chorizo; Warm Cabbage-Apple Slaw

Dinner: Chorizo; Warm Cabbage-Apple Slaw

 

Wednesday, January 22

After taking off for a few days for teaching and travel, I once again headed towards east Austin to my favorite farm stands: Boggy Creek and Springdale Farms.

Boggy Creek Farm is one of the oldest urban market farms in the country. It was established in 1992 by Carol Ann Sayle and Larry Butler.  They are two of the loveliest people you could ever meet.  Larry’s homemade condiments are legendary in Austin. Especially his Smoked Dried Tomatoes. He can’t keep up with the demand.

Boggy Creek Farm

A small section of Boggy Creek Farm. Gorgeous.

Boggy Creek's chickens. They come to the coop fence to greet you.

Boggy Creek’s chickens. They come to the coop fence to greet you.

This girl decided to sneak out and follow me around.

This girl decided to sneak out and follow me around.

My haul: From Boggy Creek - Purple and Yellow Carrots; Sweet Potatoes; Dino Kale; Maria's Brassica Salad; Larry's Smoked Dried Tomatoes; Pork Loin Chops from Peaceful Pork.  From Springdale Farm - Red Beets; Garlic Chives (I was really excited about those. They're so much better than regular chives.)

My haul: From Boggy Creek – Purple and Yellow Carrots; Sweet Potatoes; Dino Kale; Maria’s Brassica Salad; Larry’s Smoked Dried Tomatoes; Pork Loin Chops from Peaceful Pork. From Springdale Farm – Red Beets; Garlic Chives (I was really excited about those. They’re so much better than regular chives.)

Inside Boggy Creek's farm stand.

Inside Boggy Creek’s farm stand. Greens, root vegetables, salad mixes, and Larry’s treats abound. They also carry meat and dairy products from local vendors as well as eggs from their own chickens. The lady working the stand told me that carrot tops were edible. Honestly, I had never given them any thought. So, when I made dinner that night, I cut off the tips and added them to the salad. Revelation attained.

The bulk salad bins at Boggy Creek.

The bulk salad bins at Boggy Creek.

Boggy Creek Farm Stand on a chilly, damp morning.

Boggy Creek Farm Stand on a chilly, damp morning.

After finishing at Boggy Creek, I headed over to Springdale Farm.  I was there about 5 minutes, so I didn’t take any photos.

Dinner: Cumin Marinated Chicken Breast, Smoked Dried Tomato Rice, Brassica Salad with Bacon and Balsamic Vinaigrette

Dinner: Cumin Marinated Chicken Breast, Smoked Dried Tomato Rice, Brassica Salad with Bacon and Balsamic Vinaigrette

Next night's dinner: Pork Loin Chops (these come from heritage pigs, so they have a substantial amount of fat. But, they also have flavor.), Baked Sweet Potatoes, Sauteed Beet & Dino Kale.

Next night’s dinner: Pork Loin Chops (these come from heritage pigs so they have a substantial amount of fat; they also have substantial flavor), Baked Sweet Potatoes, Sauteed Beet Greens & Dino Kale.

Looking forward to February!

 

 



↑ Top