Archive for March, 2011

The Season Begins

Yeah, okay, there was still snow on the ground two days ago, and it was chilly today, BUT the daffodils are blooming in Prospect Park, I did my first major foraging of the season, there is a robin perched on my fence, and my schedule is imploding. Must be spring.

For me the season kicked off with a food preservation workshop for The Trade School a week ago (this pic taken by Nick Normal)

trade-school-sm

liza

Yesterday I was out in the park shooting a video project with fantastic videographer and storyteller Liza de Guia.

As part of the shoot, I collected wild edibles (dandelion, garlic mustard, bishop’s elder, field garlic) for a wild greens pesto.

I also collected some daylily shoots that didn’t make it into the video, but did end up in my pasta sauce that night.

wild greens & field garlic plus homecanned local tomatoes

wild greens & field garlic plus homecanned local tomatoes

march-forage

the wild greens that went into that pasta sauce

Today I taught my second food preservation workshop of the season at The Commons for NYC Preppers Network . Here are purple and green sauerkraut, lacto-fermented apple chutney, and some pickled carrots, radishes, and celery that we made today.

food-pres-march

Yeah, I know–apples, cabbage, root vegetables–the same old storage crops from last year’s harvest. That’s still all that’s available at the farmers’ markets. But we jazzed them up into appetizing options.

And with edible wild greens and flowers appearing and the seedlings on my windowsill thriving, I am optimistic and relishing the change of season.

The Locavore’s Handbook: The Busy Person’s Guide to Eating Local on a Budget

Botany, Ballet, & Dinner from Scratch: A Memoir with Recipes

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A Locavore’s Cruelest Season

“What is the hardest part?” is a question I’m frequently asked when people learn that I eat a mostly local foods diet in the Northeastern U.S. And often folks will guess that my answer is going to be “winter.” Actually, the most challenging part of the year for a locavore living in a place with four distinct seasons is right now, at the tail end of winter on the threshold of spring.

crocuses-smThe crocuses and first daffodils are blooming, the songbirds have returned from the South, the days are tangibly longer, and… at the farmers’ markets it’s still mostly last year’s apples, cabbage, and root vegetables, Community Supported Agriculture (CSA) shares don’t start again for weeks or even months, and unless you’ve got a greenhouse or a cold frame, there’s not much to harvest yet from the garden.

I do manage to eat just as well in winter and early spring as I do in summer. But if I only ate the storage and greenhouse crops available year-round here…well, I’d survive but my meals would be really boring.

Here’s how I make my “off season” meals as interesting and nutritious as the ones I eat during the harvest months, all the while keeping a locavore’s lowered carbon footprint.

Shop at year-round farmers’ markets.

Find out if there are year-round farmers’ markets where you live. In my neighborhood there is the Grand Army Plaza Greenmarket where a few stalwart farms offer apples, root vegetables, winter squashes, hearty greens such as cabbage and kale, plus meat, eggs, cheese, honey, maple syrup, wine, and cultivated mushrooms. There is also a smaller indoor market offering similar fare. And there are farms with hothouses offering out-of-season items such as tomatoes if you don’t mind the value-added price.

Join a winter Community Supported Agriculture share.

Gotta say this tip is not helping me this month since my fruit and veggie CSA winter share ended last month. But each year I appreciate it while it lasts.

The CSA I am a member of offers weekly shares June through early November, and then a monthly delivery November through February. The farm then takes March through May to work on getting the new crops going for the year.

Our winter boxes include the usual storage stuff–winter squashes, apples, and root vegetables–but also greens from the farm’s unheated greenhouses, popcorn, dried chile peppers, and cider.

To find out if there is a CSA near you, go to Local Harvest. In NYC, check out Just Food.

carrot-jar-smFood preservation (DIY or take advantage of some of the frozen ingredients a few local farms are offering).

The canned, frozen, dried, and lacto-fermented foods I put up during the warm months add variety and nutrition to my “off-season” meals. A blueberry smoothie for breakfast in January, dried tomatoes kissed with basil oil in my pasta, pickled dilly beans to perk up a winter salad…None of these dishes would be possible if I hadn’t frozen the blueberries, dried the tomatoes, made the basil oil, and pickled the green beans.

If the number of food preservation classes I’ve booked for 2011 is any indication, interest in the topic is surging. But if you’re sure you are not going to be among those investing in canning jars and dehydrators, there’s another possibility. Look into local producers who may be doing the food preservation for you.

There are professional picklers who use mostly local ingredients and sell at farmers’ markets year-round. There are also some farms offering frozen tomatoes and other ingredients at their off-harvest season stalls. At least one organization, Winter Sun, offers a monthly CSA share that delivers frozen fruits and vegetables (locally grown and picked in their prime).

Don’t expect preserved ingredients to taste like fresh: they are as good, but different. You don’t expect a raisin to taste like a grape, for example. Get to know preserved ingredients for their own unique textures and tastes.

I’ve got a food preservation workshop coming up this Saturday, March 19th at the Trade School. No money is exchanged at that one–classes at the Trade School are for bartered goods or services. You’ll see my wish list when you go to the web site to sign up, but feel free to barter things not on my list.

Grow Food Indoors

You’ll need either a window with at least six hours of sunlight or plant lights to grow food indoors, but it’s worth doing. Herbs are especially good candidates for indoor growing. This year my most successful indoor herbs have been cilantro, parsley, and chives. They’ve added fresh flavor and color to my meals for months.

Forage for Wild Edible Plants and Mushrooms

This is my favorite tip for “the cruelest season.”

Where I live in Brooklyn, NY, the foraging season has already started with daylilly shoots, garlic mustard greens, etc., and it’s well over a month before the first asparagus and other spring crops will appear at the farmers’ markets. I can collect field garlic, chickweed for salads, and warming tea ingredients such as spicebush and birch even when there are patches of snow on the ground.

The first rule of foraging is to be 100% certain of your identification (if in doubt, throw it out). My foraging tours start up next month.

So those are my main tips for eating local off season: take advantage of the ingredients that are available year-round even in cold winter areas, this harvest season put some food by for the cold time, consider learning some foraging skills, and if you’ve got a sunny window or space for plant lights, grow some food indoors.

By the way, in the Northern Hemisphere, Spring starts on March 20th this year :D

An earlier version of this post appeared on Farm to Table.
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The Locavore’s Handbook: The Busy Person’t Guide to Eating Local on a Budget

Botany, Ballet, & Dinner from Scratch: A Memoir with Recipes

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Free Food Preservation Class This Saturday

pickled-carrotsI’m teaching a food preservation class at The Trade School this coming Saturday 19th. Here’s the blurb:

Learn how to safely preserve foods by canning, freezing, fermenting, dehydrating, and other methods. The harvest season is just about to begin, and with these techniques you’ll be able to “put up” each local crop as it comes into its peak of flavor and nutrition, and eat a varied local foods diet year-round.

The way the school works is that payment is made via barter of goods or services instead of money. You can check out my wish list of barter items, register for the class, or get info on other classes for barter that are coming up here.

Oh and by the way, if you want to trade something that isn’t on my wish list, that’s fine by me!

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There & Back Again

I’m back at the BK homestead after a delightful time in Europe. I’m going to go way off-topic for this post and share some pics and stories from my decidedly non-local trip. (Next post, why this cusp between winter and spring is the cruelest season for a Northeastern locavore, and what to do about it).

After three weeks of teaching and choreographing for Danceloft in Rorschach, Switzerland, Ricky joined me for a few days of vacation (if you want to know why a food writer and botany instructor was teaching dance and choreographing, check out my other life).

Here are my friends Esther and Hube, with Ricky when we went sledding in Hohenems, Austria.

sleds

From Austria, we headed south to Lucerne, where on the excellent recommendation of my friend and Danceloft director Roland, we stayed at a hotel in the old city.

We were just in time for Carnival. The night before the official party started, folks gathered in the square right outside our hotel window to raise the Fasnacht tree. This is a whimsical assortment of stuff the locals tie onto a tall, dead tree. The tree was maneuvered by crane into a hole in the cobblestones that apparently exists just for this purpose.

fasnacht

Apologies for the blurry pic on this next one, but I wanted you to see the cup on a chain this gentleman is sporting. Many in the crowd were similarly prepared for the haxe tee–hot tea plus schnapps–that was being poured free of charge. We weren’t so prepared, but managed to partake anyway.

haxetee

Carnival started with a bang–literally–at 5 a.m. the next morning. The marching bands kicked in and didn’t stop until…well, they were still at it when we left hours later.

Almost everyone was in costume; there weren’t really any observers of this festival, just participants of all ages. Some of the costumes were pretty elaborate. carnival2

carnival-gnome

I’d have felt out of place if we hadn’t costumed up at least a little bit. Fortunately, we’d equipped ourselves with some minimal gear the day before. Here’s Ricky in Hercule Poirot guise:

hercule

And me at breakfast that morning:

elf-coffee

That afternoon we swapped Carnival ears and noses for snow gear and headed up Pilatus for more sledding.

pilatus

On the gondola lift on the way up Pilatus:

mero-small

We spent the last night of the trip in Germany enjoying the hospitality of my friend and fellow forager, Kat of Sacred Earth.

And now I’m back in BK. I’ve been cleaning up the garden for the new season, teaching, starting seeds indoors, and telling stories about a sunrise in Lucerne…

Sunrise on Carnival in Lucerne

Sunrise on Carnival in Lucerne

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