Nearly Over

This morning as I walked up to Market Square I realized that this was the next to the last Farmers Market of the season.

It's hard to say good-bye...
 

But temperatures are going down and holiday decorations are going up and I guess our farmers deserve a rest.

Actually, the Holiday Market will begin the first week of December and run for three weeks.  Although the focus is on crafts and gifts (or so I've heard), several of the farmers will have booths, so it isn't completely over yet.  The Holiday Market will open later in the day, around noon or thereabouts.

There is still plenty of produce to be found right now.  We haven't yet had a hard freeze and the cool weather means that lettuces and greens are again at their peak.  It goes around like that, you know -- we start the season with greens and end the season with the same greens.

Winter squash (butternut and acorn) are still plentiful; potatoes and sweet potatoes are better than any you can find at the grocery; broccoli and cauliflower are amazing; peppers seem to be everywhere; brussels sprouts are coming in; and, believe it or not, tomatoes are still out there and pretty dad gum good!




Can I mention broccoli again?

We have a new favorite dish of sautéed kale and broccoli, topped off with crispy bacon and toasted pine nuts.  I will share the recipe -- okay, not a RECIPE exactly -- I will share the METHOD in the next day or two.

But you don't need to do anything fancy with this stuff -- if you're in a hurry you can chop up the amount you want and microwave it with a tiny bit of water for just a couple of minutes, top with a sprinkle of grated parmesan, and you're ready to go.

If you're REALLY in a hurry, you can just eat it raw.

And if you cooked too much you can make it into a creamy cheesy soup or fold it into an omelet.

We've always eaten broccoli around here, but most of the time it came from a package in the freezer.  Now that I've gotten used to having it around fresh and raw, I'm going to keep it as long as I can find it.

Broccoli is my hero.  If I could think of anything that rhymed with the word "broccoli", I would probably write it a poem.  But I can't, so you're all safe.

For now....

07.24 At The Kitchen Table

Lettuces, then strawberries, then blueberries, raspberries, blackberries, cucumbers, zucchini, eggplant -- now tomatoes and peaches. I've been in love with them all to the exclusion of all else at some point this summer.
HOW I want to show you all what I'm up to! But, if you remember, I mentioned a while back that I was having technical difficulties ...

We started the summer with the refrigerator going out. I replaced it with a beautiful samsung four-door french door model -- you know the one -- the kind with the refrigerator bit up top and the freezer down below, with a middle refrigerator drawer just for What's-His-Name's lunches so he quits fussing about too many veggies getting in his way. I have finally gotten used to it, but if you are considering getting one, I would recommend that you find a friend who has one and take a look at it FILLED. It really does take some getting used to.

Since we had to get a new refrigerator, it only seemed reasonable to get a range at the same time. I've learned that if you are planning on getting a matching item, you'd better get it now or not at all -- things are discontinued all the time and without notice. (Aaargh. And that's all I have to say about that.) So we did.

Note, if you are getting a new range:
Get a convection range if you can.
If it has any kind of touch screen, go the extra bucks and get the glass screen.
Check the measurements WITH the handles and make sure they don't block your cabinet door from opening...

Sigh.

And now, it's the computer.  I've been fighting with that thing for a while now and have long been saving either for a new computer, a second camera, or a trip to outer space. (They all cost about the same...) Well, I guess I'm just lucky that the space shuttle is not running any more and that I really don't NEED a second camera, because my computer is giving me fits.

Note -- (well, more of a question, actually):
Is the phrase "giving me fits" strictly a southern phrase, in the same category as "pitching a fit"? Hopefully y'all know what I mean...

Anyway. The time has come. I am going to order my new computer tomorrow, and will hopefully have it by Thursday(?), and will hopefully THEN have photos and all kinds of good stuff to show you.

Hopefully.


Meanwhile, let me let you in on a great kitchen secret or two:

• Don't store your tomatoes in the refrigerator -- keep them on the counter. If they are ripe, just don't let them get in the sun.

• Don't be afraid of weird looking tomatoes. Many of the heirlooms are wonderful! Our new favorite this year is Nyagous, a small Russian black heirloom tomato. FABULOUS!

• The best way to eat a tomato -- slice it, sprinkle with a tiny bit of salt (or not), eat.

• The second best way to eat a tomato -- slice it, top with couple of fresh basil leaves, top that with a slice of fresh mozzarella -- sprinkle with a tiny bit of salt, let stand for 15 minutes to an hour (room temperature) and then drizzle with a tiny bit of really good balsamic. Eat.

• The best way to eat a peach -- slice it, sprinkle with a tiny bit of sugar (or not), eat.

• The second best way to eat a peach -- slice it, sprinkle with a tiny bit of sugar, top with a scoop of homemade peach ice cream, top with a spoonful of homemade raspberry jam. Eat.

Get the picture?

Now -- here's a scene from the Farmers Market on Market Square last weekend . I was really not feeling well that morning, but these guys cheered me up so much I felt better!  I had to use my phone to get the video, so it isn't all that great, but if you listen closely for the song you'll be humming it the rest of the day. :-)


Dancing in the Square With A Long-Legged Girl from Linda M on Vimeo.

07.15 At The Kitchen Table

It's hard to believe that it is already the middle of July, which, in my mind, means that summer is exactly half over. I don't care what the official calendar says, summer is June-July-August, and halfway through July means halfway through summer.
That means that farmers market season is also nearly half over. And here I sit, not having blogged nearly enough. You would never know by reading this blog that I really HAVE been faithfully shopping locally, learning about food, meeting the farmers, cooking, and eating. And eating and eating and eating.

So, tonight I pulled out the computer and sat down at the kitchen table, determined to make amends, That's when What's-His-Name walks into the kitchen and asks, "What cha' doin'?"

"Blogging."

"About what?"

I look even more determined. "Eggplant."

"Huh." He is standing very still now. "Well, I like eggplant."

"Me, too."

"Well, okay. That's nice. Have fun."

NOW I've completely forgotten what I was going to say about eggplant, because all I can really think is that I like eggplant. Period. I never knew I liked eggplant, because it wasn't something we ate at my house growing up. (What's-His-Name wasn't raised eating it either. The other evening, while we were competing over a platter of fried eggplant, we decided that we really MUST confront our mothers about this issue.) I had eaten eggplant parmesan at an Italian restaurant once long ago, and it must have been really bad, because I recall the eggplant having a rubbery texture and a taste too close to liver for comfort. It wasn't until last summer when our New York Italian son-in-law fixed HIS eggplant parmesan for us that I realized how mistaken I'd been. Eggplant tastes NOTHING like liver and the texture is soft and fluffy -- when cooked right it tastes like a deep fried cloud. (Cirrus-ly...)

Still, I don't have much to say about eggplant.

Except that I like it. Eggplant is good.

Amen.

Easy Fried Summer Veggies

This is the easiest and best way I've found to fry up eggplant, zucchini, patty-pan squash, green tomatoes, or whatever you have on hand. I always thought this was something everybody just knew how to do -- that it was learned in the south by osmosis or something, but I've found out that some people have NEVER FRIED VEGETABLES. Amazing. So, for the record, here's how it's done.

Clean and slice the veggies. Most are best sliced somewhere between 1/4" and 1/2" thick. Everybody has their own preference. You can leave the skins on -- italian eggplant has a very thick skin and is the only one I would peel (although, if I'm not cooking for guests I don't bother, and just cut the peel off as I eat!)

In a bowl mix together 1/2 to 3/4 cup milk (you can use skim, whole, or even buttermilk) and 1 large beaten egg.

On a plate pile up a big pile of our secret ingredient -- seasoned breadcrumbs (For store-bought, I like to keep DeLallo's Italian Seasoned Bread Crumbs on had, but if you have the time and inclination, it is really easy to make your own using leftover bread, salt, pepper, seasonings, and Parmesan.)

Dip the sliced veggies into the milk and egg mix, then dredge in the bread crumbs so that both sides are well coated. Put the breaded slices onto a nice big plate to sit for a few minutes while you get the oil ready.

Pour about 1/4" vegetable oil into a cast iron skillet and heat on medium high until it is hot. You can tell by looking at the oil -- it will start to move and shimmer a bit, and a drop of water dripped into it will sizzle and pop. Don't forget to jump back... And don't put too much oil in the pan...you don't want so much that it sloshes over the top of your vegetables as a rule, but don't panic if it does. REMEMBER -- this is not rocket science.

Be sure you have a nice coating still on your veggies. I will often sprinkle more bread crumbs over the top, just to be sure. Put the sliced vegetables into the hot oil in a single layer and cook until brown on the bottom -- just a few minutes. If the oil doesn't sizzle a bit when you put your first slice in, it isn't hot enough -- let it heat up for a minute more before you add the next slices. Turn each slice (a pair of tiny appetizer forks is my favorite little tools for this) and cook until the other side is brown.

Put the cooked veggies on a paper plate with several paper towels to drain while you cook the rest -- it will probably take several skillets to cook all you want, but don't cook more than you plan to eat, because it really isn't a great leftover. You can sprinkle with extra salt and Parmesan if desired -- eat hot!

I just love these eaten plain, but any can be dipped in sauces -- zucchini is really good in a nice dill mustard sauce; eggplant is good with a cool yogurt and cucumber sauce or with marinara; fried green tomatoes are good with southern sausage gravy.

(Cook's note: the cook is allowed to graze on any fried vegetable while standing at the stove. I would actually say this is a culinary imperative...)

Fourth Berries

Happy red, white, and blue day!

Blackberries, blueberries, raspberries, and strawberries mix together to make the most jammin' freezer jam of them all. Perfect to spoon on homemade vanilla ice cream to cool you down after spicy cookout food.

Refrigerator Dill Pickles

I'm here right now to make you a promise:

Once you try this recipe, as long as cucumbers are fresh and available, you will never buy dill pickles again. That's a promise I know I can keep because you, dear reader, are smart enough to know a good thing when you see it.

No canning involved, these dill pickles keep in the refrigerator for a ridiculously long period of time and are better than the so-called-best dills in the grocery.

I've adapted the recipe just slightly from the one found HERE so that you only have to make one quart of pickles at a time.

You will need a 1 quart jar with lid (I used a 1 liter Weck jar, just because I love the glass lid and the way it looks so special.)

Scrub some smallish cucumbers, trim the ends off and cut into spears. Pack the spears tightly into the jar.

Add to the jar:
1 teaspoon dill weed
2 teaspoons dill seed
1 clove of garlic, minced
1/4 teaspoon whole mustard seed
6 whole peppercorns
1/8 teaspoon powdered allspice
1/4 teaspoon red pepper flakes
1/2 teaspoon granulated sugar
1/4 heaping teaspoon Ball Pickle Crisp

(For a little extra sweetness and for looks, you can stuff one little trimmed and peeled carrot into the jar, too.)

In a saucepan on the stove, make a brine by heating to boiling:
2 cups distilled water (?I used water from my Brita pitcher)
1/2 cup white vinegar (important to use the vinegar specified in any pickle recipe so that your acidity is correct)
1 Tablespoon fine Kosher or canning salt

Cool the brine and then pour over the cucumbers in the jar to within 1/4" of the top. Seal and store in the refrigerator.
.

If you can, try to restrain yourself and wait several days to let the flavors meld; however, if you just must try them out the next day you will STILL be very happy.

I promise.

Again, here's the link to the original recipe -- absolute genius! If you love these, you have to try the Hickory House version, too.
http://chickensintheroad.com/farm-bell-recipes/instant-picklefication/

I've Got The Beets

Red and golden beets -- you have to just assume that anything with that much color has to be good for you, and it's true!

Nutritional Value of Beets

Beets aren't something that have shown up on my dinner table very often -- okay, EVER. (Well, except that one time many years ago when I went on a crazy diet with a friend where we ate only canned beets and hot dogs for several days -- she lost 8 pounds and I gained 2...don't try it, people, just don't.)

I digress.

The shortage of beets in my diet, along with my complete ignorance about how to prepare and eat them, means they are exactly the kind of food that I'd hoped to learn more about. The first, and probably most important, thing I learned about beets is this:

Never ever under any circumstances ever underestimate the staining power of beet juice.

With that being said, you can carefully begin to fix your beets - either raw or cooked. I started off easy, roasting red and golden beets in the oven, then eating them chilled on a salad. They were earthy tasting -- almost a bit TOO earthy for my liking until I added the Feta cheese to the salad. It really helped balance that flavor and made them very very good.



To roast:
Cut the green tops from the beets, leaving about an inch of stem. Scrub each beet thoroughly and trim the base flat so that the beet can sit upright in the dish. Fill the dish with about an inch of water, and cover tightly with aluminum foil. Bake at 400 degrees (F) for about an hour -- until the tip of a paring knife pierces the flesh of the beet easily.

Pull the pan from the oven. Let it cool for a bit, and then, while the beets are still warm, use a knife to gently slip the skins off and remove the tops. (Note -- I used a very thin filleting knife, which worked beautifully.) Refrigerate the roasted beets in a tightly covered dish in the refrigerator -- they can safely be kept for 3 - 4 days before using.



These were wonderful served as a simple salad, sliced and combined with a few mixed spring greens and a hearty amount of feta cheese with a light sweet dressing.

A few articles of interest:

The 11 Best Foods You Aren't Eating

The Minimalist: A Divorce for Beets and Goat Cheese

Recipes for Health: Beets - The New York Times

Summer Groove

Today I was all excited to stop by the Tuesday afternoon Farmers Market on Kingston Pike (in Bearden in the parking lot at Laurel Church of Christ) because I had big plans to try something new for dinner. My heart was set on picking up garlic curls (which I had gotten a couple of weekends ago and wanted to experiment with a bit more) and green onions and fresh carrots and bok choy -- all to make a wonderful stir fry.

LESSON #1 -- Farmers Market veggies are seasonal and spring seasonal veggies are only here for a very short time. No garlic curls, no carrots, no bok choy. Not today.

Instead, I was stunned to see that squash and the season's first raspberries were out. There were big beets. There was kohlrabi (!! something new to try!!) There were even the first green beans. Lettuces have begun to look like they're at the end of their season, and the spinach I got is bigger and tougher than what I got just two weeks ago.

LESSON #1a -- Farmers Market veggies are seasonal, so you have to plan ahead and be ready to cook with what is coming, not with what WAS.

And so I will.   I've got beets roasting in the oven right now, with plans to make a salad from them tomorrow.  I'll post photos of it then.  I'm researching kohlrabi recipes.  If you know any, please let me know.

I'm filling up on the season's first batch of yellow squash and onions cooked together with a little water, butter, and salt & pepper in a skillet and then topped with a handful of shredded cheese.  Dessert will be fresh raspberries sprinkled with sugar alongside a piece of dark chocolate.

For now, tonight, I'm thinking simple.  I'm just enjoying the taste of plain fresh food.  I'm enjoying the beginning of summer, and planning for what's coming next.



P.S.  When I first started this project, I would not have BELIEVED that I would miss the Second International Biscuit Festival, but because we had to go out of town for a family event, I did. By all accounts it was fantastic. Had I gone, I would have showed you photos of the Blackberry Farm tents, I'm sure, and gone on and on (even more than normal) about the merits of Benton's bacon.  Next year...look out!!!

Lettuce Commence

I've been dealing with some technical difficulties, so I'm just now getting to show you that the Farmers Markets in Knoxville are going strong this year.

Lettuces are amazing -- I've fallen head over heels with Romaine lettuce and am eating a monster sized Caesar salad every other day these days. FRESH romaine is so much better than what we normally find in the grocery stores -- when it is fresh, the stems are absolutely crisp and juicy and the whole salad actually has FLAVOR.

I haven't bothered to try and make a homemade Caesar dressing -- the idea of chopping anchovies has not appealed to me with all the other busy-ness that has been going on. But I'm very thankful to Mr. Newman for making a really decent creamy Caesar dressing that is getting me by just fine! I don't use much, just tossing it with some grilled chicken, chopped hard-boiled egg, other veggies that are handy, some fresh GOOD grated Parmesan cheese, great big croutons ... oh my. It has been heavenly.

Other salads made with some of the amazing lettuces I've tried this year have been just as good -- baby bibb lettuce, spinach, almonds, fresh green onions, chopped hard-boiled eggs, and sliced strawberries with a little sweet dressing is my second favorite, and only takes a minute to fix.



Another note for you salad lovers -- freshly dug radishes are so much sweeter than those that have lingered on the grocery store shelf for weeks.  And really, even if you don't love radishes, if you get the chance, you absolutely must give them a try.

I'm experimenting with these white Japanese turnips, too. Chefs seem to love these things chopped raw straight into salad, but I'll confess that I have mixed feelings about them. It seems that I haven't put them with the right mix yet ... I'll let you know if I ever do!



Best of all so far this year has been the strawberries. Oh. My. The strawberries have been perfect. I've had a hard time doing anything with them other than just eating them, but finally made my first batch of ice cream with them just yesterday. I'll report on IT in another post! But let me warn you -- the key words are "easy" and "yum"...enough said for now.

Another reason I love going down to Market Square on Saturday mornings is that you never know what else might be going on. This morning, in the drizzling rain, we were invaded by a group of Highlanders...it was fantastic! Since it was raining I didn't have my "real" camera with me, so I had to use the cell phone to catch the action.


Highlander Invasion of Farmers Market from Linda M on Vimeo.

They were promoting the Smoky Mountain Highland Games at Maryville College next weekend. How tempting is THAT?

Okay, peeps. Hopefully the technical interruptions are cleared up and I can get on with this project! Thanks for your patience, and stay tuned. You KNOW you want to hear about that strawberry ice cream...

This Is The Post Where I Confess That

I was Utterly And Completely Mistaken earlier when I said that the first Knoxville Farmers Market is this coming Friday.  Through a series of Very Lucky Conversations today with some co-workers, I learned that the first Farmers Market was actually THIS VERY AFTERNOON at New Harvest Park in east Knoxville!!!! 

I heard this surprising news this afternoon at about 4:30, and rushed to wrap everything up at work so I could get over there before it all closed down.  I arrived at about 5:30, with half an hour to spare.  I have no idea what had been there at the beginning of the afternoon, but there were a few things left that caught my eye.



I found fresh eggs (at $4.00 a dozen, these are a great price -- fresh and healthy for only a few cents more than the sad ones at the grocery store), local corn meal (yellow corn meal, too -- so southern!), beautiful fresh asparagus (yum yum yum), and (drum roll please...) fresh green garlic.



I only have an inkling of what I'm going to do with it. In Alice Waters' book Chez Panisse Vegetables, she talks about a fresh green garlic soup that I just might have to try tomorrow. Meanwhile, I'll be scouring the internet for ideas that could tempt me into trying them instead...(all the while, of course, comforted by the knowledge that I am now safe from roving vampires...)

Happy Day.
:-)

Asparagus

Knoxville's first Farmers Market is supposed to happen this Friday, and I can barely wait! I have no idea what I will find there -- strawberries? greens? winter carrots? maybe even...asparagus?



Fellow asparagus lovers, we are in heaven right now, aren't we? The grocery stores have plenty, it is affordable, and, best of all, it looks good.

Grilling season is also beginning now (well, here in the south, at least), so you can just imagine how jazzed I was to find a great recipe for asparagus on the grill, and wrapped in pork, no less.   People, this stuff is so good, it's hard not to just finish off the whole platter before it even makes it to the table.

The recipe comes from Mario Batali's cookbook Italian Grill (one of the most fun grilling cookbooks I've seen in a while!) and can be found online HERE.  Once you make this using the recipe, it is easy to remember the basic method of wrapping the asparagus in thinly sliced pancetta, chilling for a bit to make the pancetta "stick", grilling briefly, and then serving with a citrus vinaigrette.  After that, the recipe adapts really easily to greater or lesser quantities or even with different dressings, seasonings, or vegetables.

A few things to consider when making this:

• Get the pancetta cut thinly -- about the thickness of a thin sliced deli ham.  It should not be so thin that it falls apart, though...
• When you make the citronette / vinaigrette, be sure to mix the zest, juice, mustard, and seasonings together well, then slowly whisk in the olive oil to get a good emulsion.  I store it in a small glass jar with a lid, so it is easy to shake before serving if needed.
• If you find you have way too much vinaigrette, you CAN cut the recipe in half, or use the remaining dressing within a few days.  It is really good used to briefly marinade thinly sliced red onions for a salad.  It is also really great as a final dressing for tuna steaks grilled with a teriyaki/ginger style seasoning. 
• Best cooked on the grill, but it cooks well on an indoor grill or even under the broiler in the oven.
• Leftover asparagus (if you happen to have any!) can be chopped up and thrown into an omelet with a little cheese.

Oh my.  Happy Spring, y'all!

The recipe:
Pancetta-Wrapped Asparagus with Orange Citronette

Simply Radishing

Found:
Radishes, "Easter egg"

Look at these things. They are so round and pretty -- deep red, hot pink, creamy white -- how could I resist?

Well, I could NOT resist them. Not for a second.

D and I stood at the kitchen counter and ate these, delighted with how fresh and almost juicy they were, with a nice crunch and very little heat. Part of my experimentation is to try things in new and different ways, so I tried them french style, trimmed and eaten whole, dipped into creamed butter and then dipped into a little sea salt.

Radishes + butter + salt? Oh my. Who knew?

I was blown away.

All together now, "oooh la la! Merci, beaucoup!"

Mercy.

Aw Nuts

Ever since Christmas (and all the wonderful rich food!) I've had a thing for salads. One of my favorite gifts was a bottle of very fresh California olive oil, along with some pomegranate vinegar and spiced walnuts. The oil and vinegar (along with a few other little things) worked together to make a gorgeous dressing -- the walnuts were the perfect topper for salad made of baby lettuces and fresh sliced pears.

Alas for the nuts.
I ate them all up.
:-(

SO...my mission is to find a way to make my own. I started with this recipe, adapted from several similar recipes that I found. The nuts turned out crunchy and yummy and as addictive as promised, but NOT what I was looking for to use on salad. (I want a more "cooked on" coating that won't dilute into the dressing.) And while I will keep on trying, this recipe absolutely goes into my notebook for snacking.

You will need:

• 1 1/2 - 2 cups of pecans (or walnuts, mixed nuts, whatever kind you like)
• 1 Tablespoon oil (olive oil or canola would be fine)plus a little to grease the pan
• 1 Tablespoon sugar
• 1/2 teaspoon salt
• 3/4 teaspoon cumin
• 1/8 teaspoon cayenne pepper

Preheat the oven to 300 F.

This moves rather quickly, so it is best to prep your ingredients before you begin.

In one small bowl combine your sugar and salt. In another small bowl combine your cumin and cayenne. Very lightly grease a rimmed baking sheet.

Warm the Tablespoon of oil in a small saucepan over medium heat. Once the oil is warm, pour in the cumin and cayenne pepper and stir around for 20 to 30 seconds until the oil is very fragrant. Pull the saucepan off the heat and stir in the nuts, tossing them around to coat completely with the oil. Spread the nuts out onto the baking sheet, immediately sprinkle with the sugar and salt mix, and stir like crazy to get all the surfaces of the nuts thoroughly coated.

Pop the pan into the oven and bake for about 20 minutes, stirring occasionally, making sure you don't overcook. Pull out and serve warm or store in an airtight container -- you can store for 2 to 4 weeks, and if you want to serve them warm, just place them into a heated oven for a few minutes.

Super easy and really good -- these would make a great little gift for the person who prefers savories to sweets.



Still...I'm looking for that perfect recipe for spiced nuts to go on salads! Anybody?

Real Food At The Supermarket

Check this out for a funny (but very real!) bit of shopping advice.

How To Find Real Food At The Supermarket (by Summer Tomato)

Collard Greens

The Mission:
Collard Greens

Collard greens are a southern tradition for New Years Day, but one that I've never cared too much for. That is, until I tried cooking them the way that Thomas Keller talks about cooking them on page 2 (yes -- PAGE TWO!!!) of his cookbook, Ad Hoc At Home. If you think that collard greens join the list of mushy, stringy, slimy greens swimming in hot greasy soup (not that I think that, but you might...) you can just forget that thought! With this method, the greens are wilted in hot grease and then covered and baked in the oven -- they come out with great flavor and texture, including some bits around the edges that got thin, crispy, and intense. Honestly, I couldn't believe how much I liked them.


The Method:

Preheat the oven to a moderate heat -- the recipe called for 325F, but I accidentally set it at 375F for at least half the time, and things turned out fine. That's really nice to know, just in case you want to throw something else in there to cook, right?

Wash the greens well, getting rid of any wilted or discolored/damaged greens. Tear the heavy center stem away from the leaves and discard. Tear the greens up into what I would call "big bite" pieces and dry well using a salad spinner. (Note -- if you don't have a salad spinner, you can do what I used to do, which is put the damp greens in a cotton pillowcase and take it outside -- sling the pillowcase around and around until the neighbors think you're crazy, and then run back inside -- your greens will be nice and dry!)

In a heavy dutch oven (or other covered pan that can go from stove top to oven) over moderate heat, render the fat from a piece of bacon. I used one slice of Benton's bacon (a local thick cut, hickory smoked bacon) and cooked it until it was done, but still pliable, and then set the piece of bacon aside. Add to that some butter -- I used what looked like an equal amount of butter to bacon fat -- and stir around in the grease until melted and the fats are well mixed.

Add the greens to the fat and toss around over med-high heat until wilted (you may have to start with only part of the greens and add the rest as they wilt down). Stir in some salt -- don't be shy! At this point I took my handy kitchen shears and cut the bacon up into bite size strips and tossed it back into the greens.

Put the lid on the pan and stick it all into the oven for 45 minutes to an hour.


The Result:
Oh. My. Goodness.
This makes me proud to be a southerner.




Notes:
On quantity and price -- during the week of New Year's the grocery stores were full of huge bunches of collard greens, some the length of your arm, at really low prices. I got a couple of bunches that weighed about 2 pounds each for $1.29 a bunch. I threw at least 1/3 of each bunch away, as the outer leaves were blemished, and cooked enough for four people. Now that the "collard green week" has passed, the bunches are considerably smaller (about a pound) but the leaves are younger and more tender; the price also went back up to $2.49 a bunch. Still, considering taste and nutrition, they are probably good bang for the buck.

The Project

Hello, 2011!


The project for the year?   To learn to cook everything* at the Farmer's Market.

(*everything meaning vegetables, fruits, etc. -- meat/dairy may or may not be included)

Why the heck would I do that?   I'm hoping that all those veggies taste as good as they look -- I mean, I can't keep buying them just because they're pretty, can I?

Hopefully, as a result, I will be eating a more healthy diet of food that is fresh, clean, and locally grown.

Healthier diet = healthier person.

I'm jazzed about this project, and can't wait to get started. But wait! There is a slight problem challenge! The Farmer's Market doesn't open until May -- so I have to have a plan for the next four months. Here's the list of what I've thought of so far:

1. Dried beans and peas
2. Whatever produce seems abundant and fresh at the supermarket (winter squash, greens, etc.)
3. Vinaigrettes and dressings
4. Breads and crackers
5. Herbs, spices, and seasonings

Any other thoughts out there?


Well, for now, I'm off to fix collard greens using a recipe I found in Thomas Keller's Ad Hoc At Home cookbook. While they cook (in the oven!) I will be cooking the black eyed peas using my brand new pressure cooker for the very first time. If I don't ever return, dear reader (for now, alas, I have but one), it is likely because I've done something terribly wrong and the pressure cooker has blown up.

Wish me luck, and I'll wish you all A Very Prosperous New Year!