Early Bird (not so) Special

     My quest to search for authentic Carolina cuisine has hit a major snag.  Our group is taking advantage of off season rates for our rental property and that's a good thing.  But it also means that many of the dining establishments have not yet opened for the tourist season which is still some weeks away.  So for lunch I had my mouth drooling for some Carolina 'Que at a local place called appropriately "Sooey's" but to my chagrin it was closed.  So was a nearby seafood restaurant where I had my heart set on enjoying a fried oyster sandwich.  There was also a takeout fish market around the corner that looked interesting but it, too, had a CLOSED sign on the door.  Ironically the only place open was a Philly Steak Sandwich shop that advertised itself as serving all their menu items on Amoroso rolls.  (See my post from April 2 "A Philly Original").  The other option was a very generic Dairy Queen.
     Our original plan was to go out for dinner on the town, but as we sadly learned the town was not yet open for business.  We then reluctantly ordered out for pizza.  
     So my search for an authentic Carolina meal will continue...

On the Road Again

     It's time for me to get back on the road again, as Willie Nelson would croon.  I'm ready for another culinary tour to visit yet another part of our wonderful country.  This time I'm headed down the east coast to discover what makes Carolina 'Que so special.  It's going to be a week by the sea along North Carolina's Outer Banks.

     So in addition to sampling their vinegar based barbeque I will also be able to enjoy some fresh fish and seafood.  I have some recipes that I plan to take along but I am also going to be on the lookout for new and different ways to prepare the fruit of the sea.
     Be sure to check Vinny's web site this coming week for updates on my next culinary adventure!!!

A Fruit by Any Other Name

     What do the Chinese Gooseberry, Macaque Peach and theYang-tao have in common?  It may surprise you to know that they are all names for the fruit that we have come to know as the Kiwi, an egg sized berry with a hairy brown peel that contains a green flesh and a central white pulp surrounded by small black seeds.

     As you might suspect, the Kiwi fruit was named after the flightless bird of New Zealand, but it did not originate there.  It was cultivated over 700 years ago in China from the vine of the Actinidia Deliciosa.  It wasn't until the beginning of the 20th Century that seeds of this edible fruit were carried by Christian missionaries to New Zealand and planted there, and given it's present moniker.  The Kiwi fruit then traveled to the United States around 1960 and was first marketed commercially a decade later.  Currently it is grown in Italy, South Africa, Chile, New Zealand, and California.

     It has a sweet taste that is a combination of the flavors of bananas, pineapples and strawberries.  When harvested the Kiwi fruit contains a large amount of starch which slowly converts to sweet sugars when stored at the freezing point.  And they are very healthy, too, with all the potassium of a banana but with only half the calories.  They have twice the Vitamin C of an orange and are also known to contain Vitamins A & E as well as beta carotene, flavonoids and several minerals.  In studies the Kiwi fruit has been proven to reduce asthmatic symptoms in children and being rich in fiber, lowers the risk of contracting colon cancer.  They support the body's immune system and are powerful anti-oxidants.

     Even though the fuzzy skin is completely edible (as are the seeds) most people choose to peel them.  Some use a traditional vegetable peeler while others have found that by cutting off a thin sliver from each end they can then slip a small spoon in between the skin and the flesh and carefully rotate the spoon's edge around the fruit which loosens the skin that can then be removed easily.

     Their growing season is soon to come to an end so hurry out and stock up and give this new and popular fruit a taste!

Pilfering the Lunch Pail

     When I was a little kid I loved to raid my Father's lunch box.  Every day he carried it to work as he went off to build something special in our community.  He was a master carpenter and many of his works still stand today as a testimony to his skill.  His lunch would vary from day to day but one constant was the cookies he always had for his dessert.  If I didn't find them first he would enjoy 2 Toll House cookies each day.  They were something I eagerly sought in that old black lunch pail.
     But what's the story behind those chocolate chip cookies and how did they get that name?  Like so many other culinary creations, they came about quite by accident.  The year was 1930 and Ruth Wakefield and her husband, Kenneth, decided to purchase an old 18th Century house in Whitman, Massachusetts with the hope of establishing a business there.  According to Ann Treistman, author of Who Put the {DEVIL} in Deviled Eggs?, the structure "once served as a coaching stop for weary travelers looking to change horses and eat a warm meal."  It was because of that history that the Wakefield's named the place The Toll House Inn.
     Mrs. Wakefield was an accomplished cook and a graduate of the Framingham State Normal School Department of Household Arts and a former dietitian.  The meals and desserts she prepared at the inn were well known throughout the area.  Then one day she was preparing to bake some butter drop cookies flavored with baker's chocolate, but to her dismay discovered that she had run out of that ingredient.  So she substituted bits of a Nestle's chocolate bar and added them into the dough.  But unlike the baker's chocolate, the Nestle's chunks did not melt into the batter while in the oven.  They only softened slightly as the batter baked around them.
     And so the chocolate chip cookie was born. They quickly became known to New Englanders as Toll House Cookies.  (Variants of this account abound.  You can compare stories and get the recipe by clicking on the highlighted phrase above.)

 

     Eventually Mrs. Wakefield sold her Toll House Cookie recipe to the Nestle Company in exchange for a lifetime supply of chocolate chips.  To this very day every bag of Nestle chocolate chips sold in North America has the original recipe (or a variation of it) printed on the back.

     I'm going to leave you with a quote from one of the most famous cookie affectionados of all time:

Sometimes me think, "What is friend?"

And then me think, "Friend is what last chocolate chip cookie is for."

Amazing Mayo

     Yesterday I posted about the origin of one of the most common condiments in the world, mayonnaise.  Today I will tell you about some of the non-culinary uses of the celebrated sauce of the Battle of Port Mahon.

     According to Jennifer Conrad who writes in the March 2012 issue of Rachael Ray Magazine, there are many amazing uses for mayo other than putting it in a sandwich.  Here is her list:

1. POLISH THE PATIO-To treat water stains on wood, use a soft cloth to gently work a little mayo into damaged tables and chairs.  According to Allen Rathey of housekeepingchannel.com, "Mayo replenishes the moisture in the finish and gives it shine and protection."

2. SOOTHE DRY SKIN-No matter how much you moisturize, dry skin and winter go hand in hand.  One cure: cold mayo.  Ingredients like oil and vinegar hydrate and prevent skin from flaking...Just apply a dollop to dry skin areas, let sit for 10 minutes, then wipe away with a damp cloth.

3. UNSTICK PRICE TAGS-Battling with a stubborn sale sticker?   Add a touch of mayo straight out of the jar to loosen the glue, let sit for five minutes, then peel away.  It also works to remove bumper stickers.

4. GET SILKY STRANDS- The condiment is super nutritious for your hair, thanks to its key ingredients.  Egg yolk, which contains lecithin, encourages hair growth; vinegar exfoliates the scalp; and oil conditions the hair.  Generously coat your locks in room temperature mayo, toss on a shower cap and rinse thoroughly after 30 minutes.

5. CLEAN A BURST BUBBLE-Dislodge a misplaced hunk of gum with a chaser of the deli classic, whether it's stuck in your little one's hair, on the wall or under your dining room table.  Mayo contains natural emulsifiers that may help soften the sticky gum.

6. GET HOUSEPLANTS GLOSSY-It's a florist's best-kept secret: Rub a teensy bit of mayonnaise onto each leaf with a paper towel; the oils will make your potted plants look extra vibrant, shiny and healthy.

7. SALVAGE YOUR SILVER-Restore luster to that old college football trophy by giving it a quick once-over with some mayo, then buffing to a high shine.  The mild acid from the lemon and vinegar will help tackle tarnish. (But test in an inconspicuous place first, just to be safe.)

8. INDULGE YOUR DIGITS-Would you believe that the best start for a DIY manicure is a dip in a bowl of mayo?  Before applying polish, rest your fingers in a few tablespoons of mayonnaise for several minutes, then rinse.  It strengthens nails and conditions raggedy cuticles.

9. PERFECT PAINT JOB-Unless you're a professional, at-home painting projects can get messy.  An easy way to clean up any color-gone-rogue:  Slick a touch of mayo onto dried drips (on doorknobs, light switches and other hard surfaces), then scrape off.  A slather of the condiment will also get smudges off your skin-plus, it's less harsh than using paint thinner.

The Battle of Port Mahon

Last Thursday, April 19th we celebrated the 256th anniversary of the French victory over the British at the Battle of Port Mahon.  You missed it you say?  What a pity!  Because as a result of that battle we all enjoy something that was created to celebrate that decisive victory.
     Mahon is the capital of Minorca, the eastern most of the Balearic Islands in the Mediterranean Sea.  The battle fought there was one of many between the British and the French during the Seven Years' War.  To read about the battle in more detail please click on the highlighted red phrase above.  The French forces led by the infamous Duke of Richelieu sent the British packing.  Then to celebrate, Duc de Richelieu ordered his master chef to prepare a banquet in his honor.  So the chef went all out and put together a meal like none other.  But unfortunately he was hindered by limited supplies.  He had intended to create a wonderful French sauce by whipping together cream and egg yolks, but sadly realized he had no cream available.  So in an act of creativity (or desperation) he substituted olive oil for the cream and Voila! a new culinary creation was born.  In honor of the victory the chef named his new sauce after the site of the battle, calling it Mahonnaise.
     Mayonnaise is still made by combining olive oil and egg yolks, blending in lemon juice and/or vinegar as well.  The eggs bind the ingredients together into an emulsion, a mixture of two liquids that normally cannot be combined.  Emulsification is accomplished by slowly adding one ingredient into another while rapidly mixing the two.  Technically, emulsions are colloids, that is, heterogeneous mixtures composed of tiny particles of one liquid suspended in another immersible material.
     That's probably TMI for most of you.  But suffice it to know that with patience and a strong fore arm you can create your own version of the sauce that celebrates the Battle of Port Mahon.  For your own recipe, click on to this link provided by The Food Network and Alton Brown.



Discovering America in Columbus

     It was a day trip with a buddy that took me to Columbus, NJ and the Farmers' Market there.  It is quite an operation that runs every week of the year from Thursday through Sunday.  Here is what we saw as we pulled in the driveway to their massive parking lot:

It was quite an impressive collection of differing booths scattered throughout the location just outside of town.  We began in the main building with breakfast in the Amish section:

      It was interesting to see how many people had a traditional breakfast while others were more adventuresome and chowed down on "Que" for their first meal of the day.  And speaking of people, Bob warned me that it would be a different crowd than what we were used to at the Green Dragon.  And, boy was he correct on that one!  The Columbus Farmers' Market made the Green Dragon look like Saks Fifth Avenue.  And the kinds of booths were different as well.  There were the typical food booths selling everything from pineapple upside down cakes, to the ever present pizza and burger joints.  But there were also folks grilling satay sticks of beef and a booth with some strange looking Korean food for sale.  And something not seen in peaceful Ephrata, Lancaster County was the booth under the series of canopies outside advertised by this sign:

    

     And outside there were tables full of cheap bling, knock off pocket books, sunglasses and row after row of white athletic socks.  Along the long aisles of cheap clothing were vendors with seedlings and various vegetable plants for sale direct from the nearby garden nurseries.  There were some good deals if you had a discerning eye and a tight purse, coupled with a specific need.  Then there was an open air section that had the appearance of the contents of your grand parent's attic.  It was quite an eclectic collection of junk that the Thursday day traders hoped to unload on passers by.  One vendor had an impressive display of military paraphernalia that only a certain clientele would appreciate:

    

     After looking at all the items we realized we could live without we made our way to the produce market back out in the main parking lot.  That was where we found the real bargains.  Fruits and veggies were fresh and plentiful with bargain price tags.  So we were able to declare the day's adventure a success as we stocked up on things like melons, peppers and potatoes:

    

     So I found real America populated with real Americans at the Columbus Farmers' Market.  I mean, where else could you be entertained by a decidedly off key gospel trio as you shopped?

In a Pickle

     I'm always eager to try a new recipe, as long as it does not contain some obscure or arcane ingredients.  It's fun to peruse the food magazines that arrive in the mailbox to see if they contain a recipe that I think will be a "keeper."  So when the most recent issue of Food Network Magazine was delivered I paged through it to discover if, as the cover proudly announced, there really were 119 easy recipes.  I didn't actually count them all, but there was one that caught my eye.  It was entitled simply enough, "Refrigerator Pickles."
     I have never attempted to pickle anything in my life, so I considered this particular recipe both a challenge and an adventure.  Having just been to the Green Dragon earlier that day I already had in my possession many of the ingredients the recipe called for: things like spring onions, carrots, broccoli, and of course, cucumbers.  One interesting note about the recipe was that it allowed for a cook's choice as to what to put in the quart jars.  There was a side note that gave permission to add "absolutely anything with this recipe--in spring, try green garlic, spring onions and asparagus."  Wow!  A recipe with latitude, not attitude...now that's for me.
     The process wasn't complicated.  First, cook up a brine of white vinegar and kosher salt with water and add some whole garlic cloves.  Then add whatever veggies you desire into two 1 quart jars, along with some spices and herbs.  Once that was completed just add the brine solution to the jars up to the tippy top and tightly fasten a lid on each and chill in the refrigerator overnight.  Here's my finished result:

Good in the 'Hood

     Recently I have boasted of several regional culinary delights that we locals enjoy and brag about.  You know, the kinds of foods that aren't found anywhere else, like cheese steaks and scrapple and shoo fly pie.  Today I'm going to highlight another one that is found here and in only a few other places across our proud land.  It's the tomato pie.

     While it somewhat resembles a Sicilian pizza, in that it is baked in a large aluminum pan and cut and served in square slices, it is traditionally served at room temperature, unlike a triangular piece of pizza hot out of the wood fired oven.  It's foundation is a thick, porous dough that resembles focaccia in structure and is covered with tomato sauce, then sprinkled with grated Romano and/or Parmesan cheese.  This variation on a theme is a strictly northern US creation.  Ask for a tomato pie anywhere in the south and you will get tomatoes, mayonnaise, basil and cheese baked in a double crusted pie shell, a la Paula Deen.
     Out of curiosity I looked "tomato pie" up on Wikipedia and found the following quote:  "Notable locations serving the dish are Trenton, New Jersey, Lewes, Delaware, Norristown, Pennsylvania, and Utica, New York."  Wow!  International recognition for something we have right in our own back yard!  So I investigated a little bit further on-line and discovered that the absolute best place in the Norristown area to get tomato pie is at a little unassuming place on Old Arch Road, Corropolese Bakery & Deli.
     There's even a web site extolling the celebrity of the tomato pie served there.  Click on Ode to Corropolese to learn more and to get their recipe.

     

Life is Short

     I'm sure you are all familiar with the expression, "Life is short, start with dessert."  Well, that certainly seems to be the creedo for Dr. Joe D'Silva and his wife, Barb, at the Spring Celebration party held this past weekend.  The photo below clearly shows them with their lawn chairs taking a seat at the dessert table piled high with all manner of wonderful sugary creations. 

    

     Have another slice of red velvet cake, Joe!!! 

And here's another piece of advice given me long ago from my father-in-law, Rev. David MacQueen, "Calories eaten away from home don't count."  Certainly words to live by.  These two men are my idols and I will be forever in their debt for their words and actions.

One Hot Dish

     I enjoy parties where everyone brings something to eat.  I get to sample other people's cooking and I get to experiment with new recipes that I might not otherwise attempt.  Such was the case on Saturday when I attended a Spring celebration.  I found an interesting recipe for a Tex Mex salad that seemed interesting and uncomplicated.  So I dusted off my special ceramic container for the occasion (it was a gift) and began to put together my offering for the party.  As I began I realized that it was not going to be enough for all the invited guests so I quickly doubled what ingredients I could and began to improvise by adding things not in the recipe.  Creativity paid off and my salad was consumed in it's entirety with rave reviews.  Here's what it looked like as I left the house:

Tex Mex Salad

2 Tbsp whole grain mustard                                           corn kernels from 4 ears of corn

1 Tbsp lime juice                                                                1 can black beans, drained

1 tsp red wine vinegar                                                      1 red bell pepper, diced

3 Tbsp EVOO                                                                    4 radishes, sliced

salt                                                                                     3 scallions, chopped

1/4 cup chopped cilantro                                                freshly ground pepper

     Whisk together mustard, lime juice, red wine vinegar, EVOO, and salt.  Add the cilantro.

     Grill the ears of corn and cut off the kernels and toss with the black beans, bell pepper, radishes and scallions.

    

     Toss with the dressing; season with salt and pepper.

Food Network Magazine, May 2012, p. 111.

     

Saving Some Green

N.B.  I hope you were able to click on to the highlighted phrase "Hatfield Dollar Dog Night" in yesterday's post.  It directed the reader to an entertaining and informative You Tube video of the creation of the hot dog launcher used at Phillies home games.  If you missed it, be sure to go back today and take a look.

     As I was preparing my grocery list for a trip to The Green Dragon in Ephrata this morning I took a look at the celery stalk I had purchased some time ago.  As we all know, a high percentage of celery is water and it can quickly wilt and discolor and is difficult to store for a long period of time.  But I found that after rinsing it and letting it dry if it is wrapped tightly in heavy duty aluminum foil it keeps for quite a while.  So you can save some green (celery) by storing it in foil in the vegetable keeper of the refrigerator.

     But did you know that celery was first considered a medicine before it was regarded as food?  It is so referenced in Homer's Odyssey way back in 850 BC.  Still today it has many beneficial medicinal characteristics.  Celery (from the French celeri) is known to reduce cold symptoms, relieve asthma, counteract osteoarthritis, and prevent heart disease, stroke and certain cancers.  It is also a healthful natural diuretic.  It contains phthalides (as do walnuts, hence their successful pairing in a Waldorf salad) that are responsible for relaxing the muscles around the arteries permitting the blood to flow at a lower pressure.  It also lowers cholesterol, too.
    
     Celery is a member of the Umbelliferae family as are carrots, fennel, parsley and dill and is often combined with carrots and onions in French cooking as mirepoix, or in Italian creations as soffrito.  Cajun cooking substitutes bell peppers for the carrots and terms it trinity.
    
     Before being domesticated, celery grew wild and was a diminutive stalked herb called smallage.  It was not until the 15th Century in the Mediterranean region of northern Africa and southern Europe that it was cultivated into the plant we are familiar with currently.  It is a good source of potassium, calcium, magnesium and Vitamin A, K, & C.  Here is the nutritional analysis of this familiar household staple:

Celery 2.00 tsp 101.00 grams 16.16 calories
Nutrient	Amount	DV (%)	Nutrient Density	World's Healthiest Foods Rating
vitamin K	29.59 mcg	37.0	41.2	excellent
folate	36.36 mcg	9.1	10.1	very good
vitamin A	453.49 IU	9.1	10.1	very good
potassium	262.60 mg	7.5	8.4	very good
molybdenum	5.05 mcg	6.7	7.5	very good
fiber	1.40 g	5.6	6.2	very good
vitamin C	3.13 mg	5.2	5.8	very good
manganese	0.10 mg	5.0	5.6	very good
calcium	40.40 mg	4.0	4.5	good
vitamin B2	0.06 mg	3.5	3.9	good
vitamin B6	0.07 mg	3.5	3.9	good
tryptophan	0.01 g	3.1	3.5	good
magnesium	11.11 mg	2.8	3.1	good
vitamin B5	0.25 mg	2.5	2.8	good

Good Neighbors

     On a recent Friday foray to the Green Dragon in Ephrata (see "Market Day" 1/24/12) I stopped at one of the local meat shops to inquire about the scrapple (see "Everything but the Oink" 2/1/12) they were selling.  "Do you make it yourself?" I inquired, thinking that a Lancaster County butcher would certainly have his own recipe for the Pennsylvania German delicacy.  He replied, "No we purchase it in bulk from Hatfield Quality Meats."  Gee, I drove over an hour to buy a product that I could have gotten directly from the producer who is only 10 minutes from my door.
     Yes, I and many others in the area are indeed fortunate to have HQM as a neighbor.  Not only do they provide excellent pork products to the consumer, they are also one of Montgomery County's leading employers.  They are also very good neighbors lending support to numerous charities and events with manpower, equipment, and products, as well as generous financial support.  And who hasn't heard of Hatfield Dollar Dog Night at Citizen's Bank Park during Phillies home games? 
     But the giant meat producer had a humble beginning.  It was in 1895 that Mainland butcher, John C. Clemens, transported pork products by horse and wagon to a market in Philadelphia.  Soon after, he opened the Pleasant Valley butcher shop and hired others to assist him in processing a variety of pork products for sale.  All was going well until a devastating fire leveled the building.  The Clemens family took that loss and turned it into a gain when they purchased a large plot of land in nearby Hatfield Township.  There they rebuilt and were able to expand their operation on a scale much larger than the original Mainland property would have permitted.
     Old Timers (myself included) recall when they were known by the name "Hatfield Packing Company" and had the smiling porker on their logo. 

     But as their markets expanded into areas unfamiliar with hog butchering, they changed their name to its present moniker and the logo was adapted to portray a brightly shining morning sun.  Now Hatfield products can be found in super markets from Maine to Virginia and include breakfast and deli meats, fresh cuts of pork and of course the ever famous Philly Frank.  For many of us in the neighborhood Hatfield meats are the standard by which we measure everything else.
     I've had the privilege of touring their facility on numerous occasions.  It is an ever expanding maze of offices, rooms and processing floors.  My father was one of the carpenters involved in an early expansion there and told me that a portion of that addition was built over a stream that flowed though the property.   A seemingly endless caravan of trucks delivers hogs daily and in less than 24 hours they become bacon, ham, and pork chops.  It is an amazing operation to behold as meats are sent off to be smoked, chilled or packaged.
     We are indeed fortunate to have such good neighbors.

The Best of the Wurst

     I did find another meal that I singularly enjoy.  There is little else that can compare to a liverwurst sandwich piled high with sweet onions.  And that is what I consumed for lunch on Tuesday.

     And of course the liverwurst of choice is Hatfield, made in the nearby town of the same name.  I must admit that it is an acquired taste, being that it is a soft sausage composed of the liver, heart and kidneys of a pig.  But in a sandwich there is nothing better.  It's a good source of protein, riboflavin and iron and is loaded with Vitamin A, B12 and selenium.  The down side is that it is also high in saturated fat and cholesterol.
     Soon it will be back to the bland routine chore of healthy meals.  But for a week I did delight my palate with food that only I enjoy.



Kitchen Still Closed

     The kitchen here is still closed until further notice.  Since I'm home alone for a few days I am enjoying certain meals that my wife does not particularly care for.  On Good Friday I took the advice of a culinary buddy and scouted out Zachary's BBQ on Markley Street in Norristown.  The food was very authentic southern cuisine and very good.  Who'd have thunk it in Norristown?  I ordered up a fried oyster po'boy with a side of baked beans.  There were 4 huge oysters stuffed into a long roll with freshly sliced tomatoes and shredded lettuce and a spicy remoulade on the side.  And there was something in the baked beans that made them exceptionally tasty but I wasn't exactly sure what. 
     As I began my southern feast Zachary himself came out of the kitchen to inquire how I liked my meal.  He told me that he gets his oysters from a supplier out on the West Coast because they are bigger, plumper and juicier and better meets his strict standards.  Then I inquired about the baked beans.  The secret ingredient is thinly sliced pineapple sections.  Baked beans are sometimes considered the step child of a meal and need to stand out with distinctive flavor.  Well the pineapple certainly accomplished that goal.  It was a great meal that didn't break the bank.  From their menu I also learned that another dimension of their food preparation is in catering special occasions.
     Saturday afternoon I took a short drive down I-95 and made my way on some back roads to Chesapeake City, MD.  It's a tiny town along the C & D Canal, but they have quite a culinary calling card in The Tap Room.  It's a small, non-descript restaurant that serves up some award winning steamed crabs year round.  The place isn't much to look at, but then again, you can't eat atmosphere:

     I walked in and took a look at the price board.  It's a bit early to find any Maryland Blues available so currently the crabs are being flown in from the Gulf.  A dozen larges were priced at $62, not cheap!  So I ordered up a half dozen and settled in for the next two hours to pick my way through them.  They were all full and heavy with succulent crab meat and I was full by the time I finished off the final one.

     Satiated, I waddled back to my little room at the B & B across the street, The Inn at the Canal.  It was my third time there and I had become friendly with the owner and his wife.  Bob lived in Glenside for a time and was a graduate of the prestigious Culinary Institute of America.  He learned his lessons well there as the following morning's breakfast can attest.

     So with one more night of singular meal preparation I will plumb the depths of the freezer to see what I might enjoy on my own tonight.

An Easter Tradition

     Tradition provides stability and balance to our lives.  But often the significance or purpose of such actions are lost in antiquity.  Such is the case for the tradition of serving ham for Easter dinner.  Ever wonder why we do that?  It dates back to colonial days when hogs were typically slaughtered in the Fall to provide meat for the family.  The portion of the hog not consumed immediately was then smoked and cured to preserve it for later use.
     The process is a lengthy one and the meat would take several months to hang and cure.  So the first hams were ready in the Spring, right around Easter time.  The ham, then,  was a natural choice for a festive Easter meal.
     This Easter I changed the tradition slightly.  Since I am home alone instead of cooking the ham part of the pig I chose the ribs and grilled them to perfection out on the porch.  While it didn't take as long as curing a whole ham, it did involved some overnight marinating in the refrigerator and then some roasting in the oven before they were slathered with my special basting sauce.  So around 4 pm I sat down at the cafe table on the porch and enjoyed my take on an Easter tradition.  No bones about it!

Good Friday Food

     Today is Good Friday and around the world Christians are recalling the day originally termed "Black Friday" when Jesus was executed by crucifixion.  It is a day of reflection and penitence as Lent comes to a close.  But there is one food that is associated with the day we now call "Good."  Do you know what it is?
     In many countries around the world buns are traditionally eaten on Good Friday, with a cross formed on their face with icing.  They are made with dough and include currants or raisins, according to Wikipedia, the cross standing as a reminder of the crucifixion.  At one time in England the ruling monarchy attempted to ban the sale of them, believing that they were a dangerous hold over from the Catholic Church, having been baked from the dough left over from the creation of communion wafers.  But hot cross buns were so popular among the citizenry that Elizabeth I decided to permit bakeries to sell them, but only at Easter and Christmas.
     Folklore includes many superstitions surrounding hot cross buns, among them the belief that buns baked and served on Good Friday will not spoil or become moldy for the rest of the year.  Another belief is that the buns have a special medicinal value.  A portion of one given to someone who is ill will have a curative effect.  Sharing a hot cross bun with someone is supposed to ensure friendship for the coming year, particularly if this verse is recited, "Half for you and half for me, Between us two shall goodwill be."  When taken on a sea voyage, hot cross buns are said to protect the voyager from shipwreck.  And if hung in the kitchen, they are said to protect against fire and also ensure that all breads will turn out perfectly.
     In the UK there are some variations on the traditional recipe which call for the inclusion of toffee, orange and cranberry, and also apple and cinnamon.  In Australia a chocolate version of the bun has become popular and there are also coffee flavored buns sold there and in some instances chocolate chips are substituted in place of the more traditional currants.
    

New Kid on the Block

     The Heebner farm in Worcester, PA had been in the family for over 10 generations, beginning just twenty years after the Schwenkfelders arrived in Philadelphia in 1734.  When there were no more family members to maintain the proud farming tradition it was sold to Drew & Melissa Smith.  Drew had the dream of operating an organic farm with fruits and vegetables sold to the public from their own farm stand.  His dream was realized at the newly named Willow Creek Farm, but not without an overwhelming amount of energy and man power.  Now his dream continues to be carried on by a non-profit group, Greener Partners.
     Greener Partners operates the farm in Worcester and another in Elwyn, Delaware County with the goal of "making local food accessible by offering multiple ways of experiencing fresh local food..." as they state in their brochure.  The Longview Center for Agriculture is a combination of agriculture and education on Stump Hall Road and provides opportunities for the non-farming public to participate in the joy of tasting home grown produce fresh from the field.  This 90 acre Certified Organic Farm is actually getting back to the roots of farming the way it originally was when the first Heebner cultivated the soil.
     At the recent Philly Farm and Food Fest I met Jennifer Brodsky, the Chief Operating Officer at Longview and discovered that they were continuing Drew Smith's dream on an even larger scale.  So on Wednesday I decided to take a look at what was happening down on the farm.  As I drove in the driveway to the retail store I pulled into the gravel parking lot and admired the flats of pansies for sale and saw in the distance the grape orchard coming to life past a small plot of rhubarb:

       As I turned around I noted the large blackboard hanging by the door.  It chronicled the educational opportunities available to young and old alike.  A major effort at the farm is to educate the public concerning good stewardship of the land.  And rightly so, since in reality we are all renters, not owners of the God's green earth.

     The Longview Center is unique in that it sells not only it's own fruit and produce but also the products of 90 other local farmers and artisanal businesses in their retail store.  I was amazed as I looked around the market and saw quite a variety of goods from locations within 50 miles of the farm.  And some early Spring produce was also ready to be taken home as well:

         As I was admiring the kale and leeks Jennifer arrived at the market and greeted me.  She explained how their non-profit model differs from a family owned farm, but that they still incur the same challenges with the rising cost of both material and transportation.  Profit margins are slimmer than ever.  It's a daunting challenge just to break even.  She invited me to take a walk out to some of the newest projects to see for myself the work that is underway.

     There was excitement and enthusiasm in Jennifer's voice as she told me that their goal as a CSA (Community Supported Agriculture) had been reached.  In their first year of operation they had 120 individuals/families purchase farm shares.  It is a program whereby nearby residents receive weekly units of produce throughout the growing season for a predetermined price.  Longview offers both a full share suitable for a family of 4 and also a half share better suited for couples.  One added benefit from the Longview CSA is that share partners can come to the market and selectively pick their weekly unit share, unlike some other programs that merely offers partners a predetermined weekly provision.  Longview also offers share partners preferential admittance to the PYO (pick your own) fruits and produce as they become available through out the season.  Another added feature is the option to provide labor in exchange for the market share.

     We soon arrived at a field of blueberry bushes and I observed some work going on there.  Last year, Jennifer told me, the mid to late blossoming blueberries were decimated by the birds.  As soon as the blueberries were ready to be picked they were consumed by flocks of birds.  So with a generous gift this year the bushes and berries will be protected by an acre's worth of netting.  Work was already under way to set the poles in place to support the protective barrier and thus preserve the potential crop.  Turning around I saw another field in bloom.  This time it was a planting of Asian pear trees with white blossoms as far as the eye could see:

     As we turned back to walk toward the market Jennifer informed me that in just one year the Longview Center was about to be the recipient of the Governor's Award for Environmental Excellence in Farm Revitalization.  She will be present to receive that award on April 18th in Harrisburg.  So the new kid on the block is doing very well, thank you.  And it is my hope that the neighbors will notice and welcome Greener Partners into the community.

Triple F

     On Sunday I took the train into the city to attend the first ever Philly Farm and Food Fest taking place in the Pennsylvania Convention Center.  The event opened its doors at 11 am but I decided to arrive an hour earlier so I could take in an authentic regional breakfast of scrapple (see my post from February 1 "Everything but the Oink") and home fries at the Hometown Diner located in the Reading Terminal Market.  The diner was busy and there was a line waiting for seating so I found a single spot at the counter and placed my order.  Service was friendly but the food still arrived cold, a big disappointment.  So with that behind me I ventured over to the main event.

     I had paid the $15 entrance fee on line and was one of the first in the door to take in over 100 exhibits from local farmers, food producers and artisanal food businesses.  This was a prime event for locavores like myself.  It was part demonstration, part education and part celebration as bee keepers, coffee roasters, apple growers, cattle raisers, sauerkraut makers, bread bakers and milk producers were all in one place to proudly show off their passion for the land.

     There were samples galore of a range of locally produced foods ranging from raw honey, cheese, yogurt, greens, fruits, baked goods and ice cream.  There was even a local popsicle company present with a very clever advertising sign:

     I was very impressed by the number of CSA's now in production, particularly within the city limits.  A CSA stands for Community Supported Agriculture.  Its origins date back to the 60's in Japan and Europe as an experiment linking independent farmers and their non-farming neighbors.  The concept took hold in the US in 1986 on two New England farms, in Massachusetts and New Hampshire.  It's a symbiotic relationship where both the farmer and the community benefit.  Farmers sell shares of their crops to people who buy in during the growing season.  The resident benefits from fresh, local produce and crops throughout the year from April through October and the farmer has a more dependable and predictable cash flow.  Some CSA farms are even willing to exchange a predetermined set of work hours in exchange for the weekly bounty from the field.  And I was especially pleased to discover that we have a CSA in our own community, The Longview Center for Agriculture, is right in Worcester (although in their literature they claim to be in Collegeville).  More on their story tomorrow.

     I certainly got more than my money's worth at the Farm and Food Fest.  Besides having a veritable smorgasbord of local food samples, I received quite an education as to what is going on locally to provide wholesome and nutritious produce and products to sustain and enrich our lives.  And I also got a free T shirt:

Past Their Prime?

     I like to purchase my green beans fresh and I hand pick each one from the market bin to make sure it's in its prime.  I store them in the 'frig in a paper, not plastic, bag so they can breathe, avoiding condensation and decomposition.  But if I don't use them quickly enough they still begin to shrivel.  After a week they are definitely past their prime.
     But I have found a recipe, provided by Cook's Illustrated, that takes those aged veggies and turns them into full-flavored beans.  I now gladly pass that recipe along to you:

Roasted Maple-Mustard Green Beans

1 Tbsp Vermont maple syrup             1 lb green beans, stem ends snapped off

1 Tbsp Dijon mustard                          2 medium carrots, peeled, cut into matchsticks

1 Tbsp grainy mustard                         1 Tbsp vegetable oil

pinch cayenne pepper                          Table salt

                                    1 Tbsp minced fresh parsley leaves

     Adjust oven rack to middle position; heat oven to 450F.  Combine maple syrup, mustards, and cayenne in small bowl.

     Line a rimmed baking sheet with aluminum foil; arrange beans and carrots on baking sheet.  Drizzle with oil; using hands, toss to coat evenly.  Sprinkle with 1/2 tsp salt, toss to coat, and distribute in even layer.  Roast 10 minutes.

     Remove baking sheet from oven.  Using tongs, coat beans and carrots evenly with maple-mustard mixture; redistribute in even layer.  Continue roasting until carrots and beans are dark golden brown in spots and beans are starting to shrivel, 10 to 12 minutes.

     Adjust seasoning with salt and toss well to combine.  Transfer to a serving dish, sprinkle with parsley and serve.

Serves 4

Cook's Illustrated, November 1, 2005

A Philly Original

     You no doubt noticed on my most recent weekly menu planner that I scheduled Philly cheesesteaks for Saturday night's meal.  Those of you who are local know exactly what I am going to prepare.  Others around the world might be mystified as to what exactly a cheesesteak sandwich is.
     Permit me to provide you with a bit of historical insight.  The cheesesteak first made an appearance in South Philadelphia in 1930 when hot dog vendor Pat Oliveri experimented with putting beef on the grill instead of his customary "tube steaks."  A taxicab driver passing by caught the aroma and called out for a steak sandwich.  The next day word got out about the mouth watering meal and cabbies from all around the city sought out Oliveri to get their very own sandwich.  It wasn't long before Oliveri opened up a stand at 9th and Passyunk, which he called Pat's King of Steaks.  Not long after that humble beginning he added cheese to the recipe.  Currently the steak shop is open 24/7, just like his friendly rival across the street, Geno's, founded by the late Joey Vento.
     A cheesesteak is a long, crusty roll, preferably from Amoroso's Bakery, filled with thinly sliced sauteed ribeye beef and slathered with melted cheese.  The kind of cheese is open for debate.  Some insist on Cheez Whiz, while others prefer American or Provolone.  Some also include fried onions, sauteed mushrooms and hot or sweet peppers.
     Cheesesteaks can be found in various forms all around the world.  But only a native of Philadelphia can distinguish the genuine article.  If it's served on anything other than an Amoroso roll it's just not a real Philly cheesesteak.  That is why the Amoroso Baking Company currently ships their baked goods to over 40 states.  The company began in 1904 when Vincenzo Amoroso and his two sons, Salvatore and Joseph, began baking and delivering their rolls to neighbors in their South Philadelphia community.  Today their bakery is located in West Philly and they employ over 300 people.  Their products are sold locally in such notable local venues as Wawa and Genuardi's.
     Saturday afternoon I stopped by Talluto's deli and picked up 2 rolls to use for our "taste of Philly" evening meal.  But I must confess that I used some shredded cheddar to top our sandwiches.  It was all I had in the refrigerator.

    

Palm Sunday

     Today is Palm Sunday and Christians around the world are celebrating the day when Jesus was welcomed into the city of Jerusalem as they would greet a returning victorious warrior.  The crowds cut palm branches and covered his route with them in his honor, only days before they turned on him and cried out for his execution.
     The palm tree is not native to our country, except for a few tropical locations, like Florida and Hawaii.  It is the state tree of The Sunshine State, but it's not something that the rest of the country is familiar with.  So that's why most of us are unsure of exactly what hearts of palm really is, or how to use it in meal preparation.

Heart of Palms (Photo: Margarita Persico)

     It is the edible inner portion of the stem of the cabbage palm tree.  In the wild, harvesting the stem would kill the entire tree.  So certain varieties of the palm tree have been domesticated and have the ability to grow multiple stems which can then be cut off without damaging the tree itself.  The shoots are, as one source states, "slender, ivory-colored, delicately flavored and expensive."  The major exporters of hearts of palm are Hawaii, Costa Rica, Brazil and Ecuador.  Florida has a ban on it's harvesting.

     Hearts of Palm can be sold fresh or canned and is used primarily in salads, but can also be deep fried.