Visiting Homestead Heritage and Brazos Valley Cheese Company December 20, 2011

Last week, my friends Kathryn and Megan and I made the trip to Waco to visit the homesteading community, Homestead Heritage, which includes Brazos Valley Cheese Company.   I was aware that Brazos Valley had recently completed their new cheese cave, a one of its kind cave in Texas, and we were anxious to explore and see it first hand.

Mark, who heads up Brazos Valley Cheese, was awaiting our arrival and had generously set aside much of his day to give us a comprehensive tour.  We began in the cheese making facility, where we first slipped out of our shoes, and into white Crocs, to avoid bringing any outside bacteria into the cheese making room.

Crocs for Cleanliness

The facility in which the cheeses are made, is not large, utilizing just one really big container.  When we arrived in early afternoon, raw milk, which is collected from three small local dairies, had already been poured in, and was in the process of separating the curds from they whey.  Once the curds have properly formed, they are scooped out into separate containers, and the whey is drained into outside bladders, where it is available for local farmers to pick up to feed their animals or crops.

Separating the curds

The cheese is then portioned into containers, in this picture, brie, where it is drained further.

Brie draining

The harder cheeses will spend some time under a press, which creates their firmer texture.  The blue cheeses, will have holes created throughout, into which bacteria will enter and turn the bluish color, indicative of that cheese.  Most of the brie is stored in this facility, where it will age a short period of time, compared to the cheeses in the caves.

Shelves of Gouda

This Eden was beautiful

Next we headed over the the underground cave, where we again adorned protective crocs.  Mark and the cheese makers had visited Vermont, and several notable caves for ideas before constructing this cave.

Clothbound Cheddar in the Cave

Cheese Filled Shelves and one dim light

Mark told an interesting story about a cheese that had gone in a wrong flavor direction, due to a mistake.  In order to save the costly product, he added  Vanilla, Sorghum and Cinnamon to the cheese, thus creating the now popular Van Sormon, a firm aromatic cheese, which is still made.

Once back above ground, Mark drove us to a viewing spot for the vast 500 acre property, bordering the Brazos River, on which 45 families live, each contributing something different to the community.

Currently fallow farmland

Next, we were graciously treated to a lovely lunch in the Homestead Cafe.  The food was fresh and delicious, and the Cafe hosted a refrigerated cabinet full of the cheeses we had just learned about, for purchase.  But, we had much more to tour, before we shopped.

The next facility we visited, housed the gristmill, a very old piece of equipment, brought from New Jersey years ago.  This old, water wheel operated gristmill is used to grind wheat, corn, rice and other grains, which are sold in their maiden form and in the form of mixes for scones, pancakes, cookies, cornbread and the like.  The mill is so old, the cogs in the turning wheel portion of the equipment, are actually made from corncobs at least a century old.

Gristmill

Water Power

One of the operations of Homestead Heritage is barn relocating and rebuilding.  All of the buildings on this facility are built from reclaimed lumber, and in many cases, very old lumber.

In that afternoon, we also visited the woodworking shop, where freshly milled lumber was being crafted into bookcases, Windsor chairs, jewelry boxes and other assorted furniture.

Woodworking shop

We also visited the ceramic/pottery building where gorgeous pottery was being formed, glazed and fired onsite.

Gorgeous pottery

By this time, my brain was full of information and not fully processing any more, but we also visited the facility that housed the looms where ladies were peacefully weaving chenille throws, with a concentrated rhythm that I found mesmerizing and peaceful.  We got to see linen in its formative process from soaked reeds to the final product.  The fabrics made by hand here were texturally beautiful and just fabulous.

Loom

Next we took refuge from the rain in the blacksmith shop, where an apprentice was firing nails over a hot flame, and his teacher was matching a spur for a customer who had lost one.  The majority of the blacksmith shop is to serve the public outside of the community, he said.

It was time for us to conclude our day and get on the road back to Austin.  We revisited the Cafe to purchase cheeses, and the main store for woven fabric products, hand carved spoons, and some of the gristmill products.  We returned to the gristmill for a more complete array of products, including their gluten free mixes.

It was an amazing and very informative day at Homestead Heritage and I would highly recommend the experience to anyone interested in sustainable living.  The property is gorgeous and the experience is worth the drive from Austin for sure.

Brazos Valley Cheese has just had a remarkable showing at the American Cheese Society’s big competition, which was held in Montreal this year.  They won 1st place in the brie category for their Eden, a Brie with a line of vegetable ash in the center and wrapped in fig leaves, a Second place for their plain Brie and third place in the bandaged-wrapped Cheddar category for their cheddar.  Their cheese maker Rebeccah Durkin should be very proud of their accomplishments in such a short time.  All of their cheeses are available onsite, and can also be found on the menus at Austin area restaurants and at Antonelli’s Cheese Shop.

If all this wasn’t enough, the facility offers classes in cheese making, as well as just about everything else they do.   I would highly recommend the experience of spending a day on this sustainable, homesteading farm.  The people are gracious and lovely and the place is filled with lessons from the past and hopefully, for the future.

http://www.homesteadheritage.com

 

Two Easy No Cook Appetizers for Summer July 17, 2011

The unbearable, unending, scorching heat, makes me not want to turn my oven on.  Yet, sometimes appetizers are a necessity, whether entertaining at home or going to dinner at a friend’s house.  I’ve had great success lately with two summer appetizers, that are both simple and delicious.

With my recent watermelon harvest, I made these bites, simply by seeding the watermelon, cutting into bite size squares, and topping with a basil leaf and a slice of Pure Luck Feta.

Watermelon Feta Bites

The watermelon is sweet, crisp, and juicy and the feta is salty and creamy, which is a nice contrast.   The basil adds spice for a delicious bite.  You could substitute mint for the basil and it would be amazing, as well. (I stuck little skewers in these for ease of eating.)

I discovered Peppadew Peppers at Antonelli’s Cheese Shop a while back.    These rare peppers (grown only in South Africa) are sweet, pickled, and have little heat.  While delicious on their own, I discovered that they are even more fabulous, stuffed.  The first time I took them to a party, I stuffed them with Rogue Creamery Smokey Blue Cheese, also from Antonelli’s.  They disappeared almost immediately.  So the next time I served them, I decided to experiment with different fillings.  I used the Blue again, but also stuffed some with Dai Due Pimiento Cheese, and some with CKC Farms Jalapeno, Artichoke Chevre.  They all disappeared again.  I think the consensus this time, was that the CKC Chevre complemented the peppers the best.

Stuffed Peppadews

The pickling liquid from these peppers is quite tasty blended with some olive oil and drizzled on a salad, so don’t toss it out.  Happy Summer!

 

Seedling Exchange, Potluck, Birthday Party March 8, 2011

The concept for this particular event was inspired by my friend Claudia’s fretting over the number of vegetable seeds in a packet, and desire not to waste them.  Even if we each didn’t have limited garden space, no one really needs 30-50 of any one plant.   So, we conspired to invite some like minded gardening folks over, for cocktails, good food, and an exchange of our excess seedlings. And we decided to do this on Cecilia’s birthday.  This seems to be the age of swapping, so it made sense.  Unfortunately, Claudia did not get to come, so we’ll be swapping again soon.

I planted Padron Peppers, Hibiscus Tea, Joe Parker Peppers, Peacevine Tomatoes, Black Krim Tomatoes, Jalapeno Peppers, Alpine Strawberries and Rosa Bianca Eggplant, and did my best to get my greenhouse, long since damaged by high winds and poor construction, in working order.

This was a potluck, and I ordered a fabulous Antonelli’s Cheese Plate.  They know what I like, and they make the plates so beautiful, they are perfect for parties.

Antonelli's Cheese Plate

Everything on the cheese plate was perfect, and there was much discussion about some of the interesting flavors and wrappings on the cheeses, and the plate in general. 

MM Pack, food writer extraordinaire, and chef, brought some delicious stuffed mushrooms and some outstanding pumpkin bread with brie which was delicious. Check our her article Japan’s Gift in the current issue of Edible Austin.

Delicious stuffed mushrooms

It was Cecilia’s birthday, and Pattie  brought not only warm, amazing bread from the new pastry chef, Mark Chapman at Monument Cafe,

but the Cafe’s delicious chocolate pie.  I accidentally started slicing before I snapped the photo.

Monument Cafe Birthday Pie

Cecilia, the birthday gal, brought over some delicious Pure Luck Dairy chevre.

After chowing down and talking for several hours, we headed outside for our seedling swap.  My Virgo contribution is labeled and lined up in rows. Not all of my seedlings came up, so some remain in the Greenhouse.

My seedling contribution

Seedlings up for grabs

Renee brought some 4th generation Purple Cherokee Tomato Seedlings.  That takes some dedication, and I am treating my seedlings with care.  Renee also brought a new friend, (new to me) Iris who was absolutely delightful.  Iris brought beet seedlings and Mexican Feathergrass.  Addie brought some very interesting tomato seeds, and some saved Armenian Cucumber seeds, amongst others. Pattie brought some mache and other greens.

We had a wonderful time, and we all ended up with some seeds we may not have started ourselves.  It was an interesting way to kick on the Spring Gardening season.

Birthday Party by Bola Pizza February 4, 2011

Wednesday was my mom’s birthday.  We pretended that with the inclement weather, it was just safer to lay low, so she didn’t expect anything.  At around 5:00, I showed up with my party wine glasses and a gorgeous cheese plate from Antonelli’s Cheese Shop, with  Barrie Cullinan’s delicious ciabatta.

 

Antonelli's Cheese Plate

 

This was the medium cheese plate, and everything on it was delicious.  I love the identification cards they send with the cheese plate, and the stickers identifying the type of cheese, sheep, goat, cow, or a combination.

 

Cheese card

 

I told mom we might have the neighbors over for a glass of wine, so we needed snacks.

Then the Bola Pizza Wood Fired Oven showed up and backed into the driveway.  Surprise!  And, they brought party hats.

 

Its not a party, without hats!

 

By this time, mom knew what was going on and the rest of the guests arrived.  Pizzas started coming in from the oven.

 

Pesto Pizza

 

I had also requested Ceasar Salad, and it was so delicious, everyone had seconds and thirds.   This was the best Ceasar Salad I’ve ever had.

 

Delicious Ceasar Salad

 

It isn’t a pizza party without the Godfather showing up, with smoked mozzarella, caramelized onions and Kocurek Hot Italian Sausage.

 

The Godfather

 

Once we were all stuffed, the neighbor’s kiddos got a pizza making lesson.

 

Pizza 101

 

No birthday party is complete without a Birthday Cake.  I had procrastinated ordering a cake, having been under the weather early in the week.  I lucked out, that despite the rolling blackouts, Sweetish Hill was able to stay open and had the cake I wanted.

 

Black and White Cake

They will always write Happy Birthday or whatever you want on any cake in their case.  And their cakes are delicious.  The Black and White is chocolate layer cake with cream cheese frosting.

 

With Bola Pizza, Antonelli’s Cheese, and Sweetish Hill providing the food, it was the perfect birthday celebration.

Antonelli’s Cheese Shop Celebrates 1 Year Anniversary with Free Cheese February 3, 2011

One of my favorite places on town, Antonelli’s Cheese Shop, is about to celebrate its one year anniversary.  To celebrate their anniversary, the Antonellis are spreading the cheesy love around town with free cheese plates.

From their press release:

Austin, TX – February 1, 2011:  Antonelli’s Cheese Shop, locally-owned and operated by John and Kendall Antonelli, will celebrate its one-year anniversary on February 11, 2011.  To commemorate this cheese-y day, as well as thank customers and partnering wholesale restaurants, Antonelli’s Cheese Shop is giving away free cheese plates around town from February 7-10.  While supplies last, the following restaurants will be participating:

Monday, Feb.7th:                

FINO – Free Cheese Plates starting at 6pm

ASTI – Free Cheese Plates starting at 6pm

Tuesday, Feb.8th:               

El Arbol – Free Cheese Plates starting at 5pm

Dolce Vita – Free Cheese Plates starting at 5pm

Wednesday, Feb.9th:         

Jeffrey’s Restaurant – Free Cheese Plates starting at 5pm

House Pizzeria – Free Cheese Plates starting at 5pm

Thursday, Feb.10th:           

 Apothecary – Free Cheese Plates starting at 5pm

24Diner – Free Cheese Plates from 6pm to 10pm

Monday through Friday: Make a purchase at Antonelli’s Cheese Shop and be entered into a raffle to win a free private cheese tasting in the shop for up to 20 guests.   Additionally, bring into the shop a receipt showing a cheese plate purchase that week (2/7-2/11) from one of the businesses above or from the following and be entered into the raffle: Andiamo Ristorante, Max’s Wine Dive, Truluck’s, The Steeping Room, Salt Lick Cellars, Snack Bar, House Wine, Hotel Saint Cecilia, Star Bar (Wednesday only), and Gibson (Wednesday only).  (Please note that the raffle closes at 7pm Friday, February 11.) Thanks also to wholesale friends Vino Vino, Farmhouse Delivery, Hyde Park Bar & Grill, Royal Fig Catering, 2^nd & Congress, Pink Avocado Catering, Barr Mansion, and Bola Pizza.

Antonelli’s Cheese Shop, 4220 Duval Street, Austin, Texas  78751, Phone: (512) 531-9610, www.antonellischeese.com

No Grocery Store Challenge, Day 378 – BLT and Fajitas! January 14, 2011

Ok, I know I was said I was tired of typing “No Grocery Store Challenge, Day ___” , but in reality, I kind of miss it.  So, I’ll insert one every now and then when I get excited about a new find or meal.  Today was both.

For breakfast, fresh squeezed tangerine juice from the farmer’s market.  This will dwindle soon, as their season is nearing its end.  I’m contemplating ordering grapefruits and oranges from C&S Groves, but haven’t done so yet.  For lunch, I knew I wanted a BLT, but wanted to make it healthier than it could have otherwise been.  I had Barrie’s bread from Antonelli‘s Cheese Shop, an abundance of cheese as well, and some already cooked Kocurek Family Czech Bacon, local farm tomatoes and my garden lettuce.  In my cheese box, was some Pondhopper and it smelled like the perfect party with the bacon.

The result was the Pondhopper BLT.

Pondhopper Cheese

I cut off a smaller end of the Ciabatta than I wanted, but intended to load up on veggies.  I slathered on some Texas Olive Ranch olive oil, and toasted it in the oven.  The resulting sandwich was Kocurek Bacon, Pondhopper Cheese from Antonelli’s, a Milagro Farm’s tomato and my home grown lettuce. on toasted Barrie’s bread.  I can’t think of anything better.

BLT with add ons

If you salt and pepper the tomato and lettuce, it really makes a difference, as does toasting the bread.  Just sayin’.

So after too many errands to deal with this afternoon,  I finally stopped by the house around 3:00 to put some dried black beans in to simmer.  The beans were a gift from my oft mentioned friend Kristi, from one of her farmer’s market visits outside of Austin.

I dumped them into a pot of water, threw in some garden herbs, and the biggest smoked hock thing I’d ever seen, which was from Salt and Time.

smoked hock

I also threw in salt, pepper, chopped jalapenos, a bit of chopped green onion, and some chopped tomatoes.  Then, I left the house for 3 hours and they were almost perfect when I got back.

I then went out again for more chores, then turned them off and decanted them in to tupperware for later.

I met a friend at Bar Congress for a glass of wine, then home for dinner.  We also shared fried green tomatoes, an appetizer.

Then, I had thawed some Richardson’s Farms Fajita meat.

Richardson Farms Skirt Steak

It looked like a single package, but once out, if was a lot of meat, thinly sliced and tenderized.

Richardson Farms Skirt Steak

I seasoned it with salt, pepper, cumin and some red cayenne seasoning seared until it was medium rare.  I heated up a little of the black beans.

I built two beef fajitas with black beans, Full Quiver Cheddar and of course, a drizzle of Taco Deli dona, on two flour Tortillas from El Milagro on 6th Street.   Garnish is garden cilantro (from under its freeze protection). Voila! Fajita dinner!

Taco Dinner

And there are leftovers of everything!

Sometimes Simple is Best – Homemade Chicken Noodle Soup January 12, 2011

It has been so cold and I’m still off kilter from spending two weeks out of my normal realm, and in the hospital with my dad, then at my parents house, that I needed some home style grounding today.  I was inspired by my friend Kristi‘s post this morning about Bison Short Rib Borscht, although not nearly that ambitious.  I roasted a Smith and Smith Farms chicken last week for my visiting aunt, mom, and me, and reserved and froze the carcass with quite a bit of leftover meat on it.  When I got home at around 3:30, I pulled it from the freezer and stuffed it in a pot of water, chopped carrots and onions from the farmer’s market, garden thyme, sage, bay, salt and pepper and let it boil on high for a few hours, before turning it down to simmer for the last hour.

Making Stock

When I was finally ready to eat, I strained out the bones and herbs and whatnot, and let the stock drain into a bowl, then I returned it to the pot, with some of the obvious pieces of chicken.    I broke off a handful of Sweetish Hill‘s dried Stone Ground Whole Wheat Spinach Basil Garlic Pasta and tossed that in.  The ingredients of the pasta are, semolina, stone ground whole wheat flour, spinach, basil, garlic, spices and olive oil.    I poured the soup into the bowl, topped with some of my garden parsley, and a grating of some Dante Cheese from Antonelli’s Cheese Shop.

The result was a hearty, yet light bowl of delicious soup, with no mystery ingredients, no shelf life, and at least a fourth of the sodium that a can of store bought soup would have.  And it tasted so much better.

MMM Good Soup

Well cooked pasta, not mushy noodles

I know people think they are too busy to make stock.   I roasted this chicken a week ago, and stuck the carcass in my freezer.  I literally stuck it in a pot of water with some garden herbs and vegetables and left it to simmer for hours.  I cleaned the house, I ran errands.  I did not tend to it until it was time to strain it, which took no work at all, just a strainer and bowl.  And the flavor was so much better than stock in a box or can.

About the Dante Cheese.  This was one of my gift Cheeses from the Antonelli’s after my no grocery store challenge officially ended. (Or did it?)   This is a Wisconsin Sheep Dairy Coop cheese, and it was slightly dry and nutty.  I thought it would complement the pasta and add a bit of depth to the soup.  And it was delicious on its own, and in the soup as well.  I might go have another bite.

Just for grins, I looked up the ingredients in Campbell’s Chicken Noodle Soup, which I grew up eating.  Here is what I found:

Campbell’s Chicken Noodle Soup

• in 2 reviews
• Made by Campbell Soup Company show contact info

• Ingredients

  Chicken Stock, Cooked Enriched Egg Noodles (Wheat Flour, Whole Egg, Egg Whites, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid)Cooked Chicken Meat, contains Less than 2% of the Following: Water, Modified Wheat Starch, Salt, Chicken Fat, Monosodium Glutamate, Dehydrated Cooked Chicken, Onion Powder, Spice Extract, Modified Food Starch, Yeast Extract, Beta Carotene for Color, Soy Protein Isolate, Sodium Phosphates, Chicken Flavor (contains Chicken Stock, Chicken Powder, Chicken Fat)Dehydrated Garlic, Soybean Oil, Soy Lecithin, Mono and Diglycerides, Mixed Tocopherols (to Protect Flavor)Ascorbic Acid for Flavor, Flavoring.

I Heart Antonelli’s Cheese Shop January 5, 2011

This is no surprise to anyone who reads this blog.  But here’s further evidence why the Antonelli’s Cheese Shop rocks my socks off.  I’ve spent many hours in the hospital with my dad following surgery the last week. Prior to his injury, I had agreed to host the monthly Austin Food Journal a/k/a Bola Pizza night at my house.  It was time to give AFJ headquarters a break, and besides, the wine glasses we trade back and forth were already at my house.  So, I didn’t cancel.  However, things being as they are, I didn’t have time to do much planning.  I emailed Kendall the night before the party and asked if it was enough notice to do a cheese tray, and gave her my budget.  She said “no problem”.  When I showed up earlier than I was supposed to yesterday to pick it up there were two and they were stunningly gorgeous.

 

Gorgeous cheese plate

Another beautiful plate

Each plate came with a descriptive page, with cute stickers detailing whether the cheeses were cow, goat, sheep, or buffalo.  They thoughtfully included some of my very favorite cheeses, which are not local, so I had been deprived during my No Grocery Store Year.  (I had made the decision to also just eat local cheese for that year.)

 

One plate included an amazing Quadrello di Bufala, a washed rind Water Buffalo Milk cheese from Italy, along with my favorite Carr Valley Menage, which is cow, goat and sheep milk cheese from Wisconsin as well as Pleasant Ridge Reserve from Uplands Cheese Company in Wisconsin.  The other plate included the last of the Hopelessly Blue from Pure Luck Dairy which is local.  The goats stop producing milk until around March or April, so this was a wonderful addition.  My all time favorite Clothbound Cheddar was also on this plate with more delicious cheeses, Proscuitto and Crespone.

 

Cheat Sheet

One plate was accompanied by Confituras Apple Preserves, the other with Kocurek Mustard.  The Plates came with 2 loaves of Barrie Cullinan’s fabulous bread.  The plates were devoured in no time, and everyone was happy.

 

So, the story doesn’t end here.  Toward the end of the evening, John and Kendall announced that they had something for me in the car.  They had meant to help me celebrate the end of my No Grocery Store Year on New Year’s, but my dad was in the hospital.  So they brought in this:

 

Huge Box of Glorious Cheese!

Yes they did.  I haven’t even begun to dig in.  I’m thinking of a cheese of the day blog series to celebrate this amazing gift.  For now, I just keep looking at it in awe and with an amazing amount of gratitude.

 

No Grocery Store Challenge, Year in Review January 1, 2011

It all started with Food, Inc., a movie I had avoided for a long time, in fear of what I would see, and a hasty Twitter proclamation.  Now, I have come to the end of the self imposed No Grocery Store for a Year Challenge, and I’ve learned a lot.

I had been shopping at farmer’s markets for years, starting at those probably not organic farm stands along the side of the road in Luling or Lockhart – somewhere between my trips to Corpus to see my parents, years ago.  I found them quaint, and loved the idea of supporting local farmers.  And, I had been growing food for years as well, although on a much smaller scale.  I had already really cut back on fast food, but still was a frequent purchaser of ready made salads, dinners, and the International Food Bar at Whole Foods.  I cooked a lot, but if I could get something ready made and heat it up, I was all over it.  I had given up sodas a year ago, but was a big consumer of bottled water.

So, when I decided a year ago, that I wanted to see if I could live season to season, without the convenience of a year round variety of food, shipped in from afar and more importantly,  commercially raised, feed-lot food animals, I really had little idea what I might miss.  I did no preparation for this challenge, I did not stock up on grocery store food.  I cleared out all of the meat from my freezer and took it to my parents’ house, and started from scratch.  I didn’t clear out the fridge entirely, I just vowed not to eat the condiments I couldn’t bear to throw away.  I vowed to try to be a better cook, and a better gardener.

The things I knew I would be without, were avocados, sugar, butter, flour, cornmeal, beans, tortillas, popcorn, cooking oil, parmesan cheese and spices.  I was mostly worried about the popcorn, beans, tortillas  and avocados, and less concerned about the baking.  One thing I was not prepared for, was no milk or cream for my coffee.  That was soon rectified by a trip to Boggy Creek Farm, where I found Wateroak Farms goat milk.  I had never had goat milk before, and found it tasted no different than cow’s milk.  It does not taste like chevre.

So for the first couple months, I ate lots of Kocurek Charcuterie, Richardson Farms beef, and the vegetables that were in season, mostly lettuce from my garden.  And in the beginning, I hoarded food, feeling like the days between the two Farmer’s Markets I went to, were long.  Saturday to Wednesday, seemed like such a long time to go without shopping, and I was afraid either that I would run out, or just not want what I had.  I still hoard farmer’s market goodies, because my favorite local artisans might not make something I want again.

In an effort to have seasonal foods year round, I preserved fruits that were in season by freezing them, so I had tangerine juice when I wanted it, strawberries when I wanted them and peaches.  I processed lots of tomatoes and made sauces and purees for freezing.

Fresh tomato sauce

I pickled lemon cucumbers from my garden.

Pickled Lemon Cucumbers

I preserved lemons from my tree.

Meyer Lemons

Preserved Lemons

Early in the year, Richardson Farms started selling Whole Wheat Flour.  With some gifted yeast, I made some lovely looking 100% Whole Wheat Bread.

Whole Wheat Bread

It made an interesting BLT when it came out of the oven, but once it cooled off, it took on more of a brick like density.  And it weighed a lot.

Around September, the Richardsons started milling their own corn and selling the meal.  I went home from the Saturday market and immediately made cornbread.

Cornbread

I learned quickly that this was not much like the cornmeal you get in the store.  The batter was so much dryer, I had to adapt the recipe as I went, by adding lots more milk.  It was pretty good, but still denser than it should have been.

I made lots of stock.  Actually, I became a bit of a stockaholic.

Lots of stock

I made cheese and butter.

Homemade Mozzarella

Homemade Butter

And I made rather massive quantities of garden basil pesto, which was made possible by the Antonelli’s Cheese Shop, which came onto the scene in February, and found some local parmesan from Brazos Valley Cheese Company.

Garden Basil Pesto

John and Kendall fall into two important categories of my year long challenge.  1) All the  new food that came on the scene in 2010 and 2) Help I had from friends.

Catagory No. 1) Looking back on the food that was available from Farmer’s Markets early in the year, and the emergence of so much new locally made and sourced food now, the change is amazing.  Kocurek Family Artisinal Charcuterie was still new to the farmer’s market scene, having launch in October of 2009.  Since then, Antonelli’s Cheese Shop opened, and introduced me to Brazos Valley Cheese, Sand Creek Farm Cheese, Veldhuizen Cheese, Blue Heron Farms Cajeta and they also provided a variety of Pure Luck Farms cheeses which I couldn’t get other than from the dairy directly or a grocery store.

Also new to the food scene, Salt and Time, which launched a line of cured meats, and pickled vegetables, and has now evolved into cooking hot food at HOPE Farmer’s Market.    Another new revelation this year, Barrie Cullinan, whose bread is available at Antonelli’s Cheese Shop as well as Boggy Creek Farm.  Barrie was just named one of the top 10 bakers in the country by Bon Appetite Magazine.

At some point, Dai Due Butcher Shop expanded into selling hot food at the SFC Farmer’s Market downtown, a privilege which was then taken away by the City/County powers that be, then thankfully returned.

Confituras, the local preserve company that is taking Austin by storm, launched just 4 months ago.  Stephanie is going like gangbusters, making some of the tastiest and local preserves I’ve ever had.

And last but certainly not least,  Bola Pizza has since launched at the SFC Farmer’s Market downtown, bringing the amazing wood fired pizza I’ve been privileged to get to have throughout the year, to the masses.

Con Olio, a newish store launched in the Arborteum just over a year ago, and Savory Spice Shop on Sixth Street is another new local food store which made my challenge easier.

The number of vendors at the SFC Farmer’s Market downtown has easily doubled throughout the year, and the variety of food has expanded exponentially.  More farmer’s markets have popped up, some came and went.  The volume of food has increased as well, which speaks to the demand for locally grown food.

Category No. 2)  Help from Friends.  The Antonelli’s opened their shop in February, having met me in October at a launch party for the Kocureks.  I met them again at Pure Luck Farm for a Farm Tour, and we became friends.  They knew of my no local parmesan dilemma, and upon opening day, pronounced that they had procured some local parmesan for me.  I was amazed that they would think of me, in the midst of their changing careers and opening the cheese shop.  Likewise, my friend Kristi shared an avocado with me, from her local CSA Box, and brought black and pinto beans, and popcorn back from her travels and visits to other farmer’s markets.  Kristi also was the provider of the yeast I used this year.  Christian was the source for Topo Chico, and set-ups for some of the parties I had this year, and I believe he fronted me an avocado as well.   My friend Adam, took it upon himself to find me local flour, and enlisted his friend Vance Ely, to help.  They found and procured some flour from Waco, which lightened up my baking quite a bit.  (Vance is a chef for Central Market Cooking School, an irony that is not lost on me.)  Several readers of this blog offered advice on baking with 100% whole wheat flour, even testing recipes for me.  So, I have had lots of help along the way throughout the last year.

As far as becoming a better gardener, I think I grew a wider variety of foods than ever before, and also became a better garden planner, thus making my garden more productive.    I grew lemon cucumbers, royal burgundy beans, my first and second ever watermelon.

First Watermelon!

I had potato grow bag failures, but later had tater success in the garden.

potatoes

And, to my excitement, I grew corn!

Corn!

I became a better gardener, and a better composter as well.

An unintended consequence of this challenge was the amazing drop in the amount of trash I generated.  My food did not come in packages, no boxes, no cartons, just returnable egg crates and shrink wrap.  I cut the amount of trash I generated to at least one fifth, perhaps lots more.

It was a fun year.  I could recap all the shennagins I got into, but then we’d be here on this one post forever, and I’m sure you have other things to do but read.  To recap, we had an all local paella party, a whole pig roast, a blogger potluck baby shower, a Tamalada, and I went to Farm Camp.  The entire month of September was declared “Birthday Month” and much fun ensued.

Throughout this year, I became a better cook, a better gardener, and a better citizen of the Earth, I think.  I made a lot of really good friends, ate some amazing local food, and had a great year all around.  And it’s all on here somewhere.  As it will continue to be.  I’m going nowhere, and have no plans to return to my grocery store  shopping ways.  I have a greater connection to my food now, and the folks that grow it, raise it, and care for it, and I think that is amazing.

The most wonderful thing that happened this year, is that I got to see several good friends, launch into their dream jobs, and I’ve enjoyed seeing them succeed more than I can say.

Happy New Year!

No Grocery Store Challenge, Almost There December 31, 2010

The end of my No Grocery Store Challenge year, is not going to happen as planned.  I had hoped to prepare some elaborate meals to celebrate all the local wonderful food I’ve discovered in a year, but my dad’s hip replacement failed and he had surgery yesterday, so things are happening differently.  So:

Wednesday, I missed breakfast, had leftovers from my wonderful meal Tuesday night, for lunch and for dinner I got takeout from Cafe Josie.  Dad wanted seafood to be his last meal pre-hospital, and so we obliged.  My mom, aunt and I went to Cafe Josie, ordered a glass of wine and crab cake appetizer while we waited for our dinner.  I had the pepita redfish, my favorite dish there.

I had picked up some hydroponic strawberries at the Wednesday Farmer’s Market at the Triangle, and had big plans to eat well while at Seton.  So for breakfast Thursday, I had strawberries and they were delicious.  My plans to go home and make a sandwich at lunch didn’t happen, and we all walked across the street to Santa Rita for lunch.  I had shrimp tacos.   After 15 hours in the hospital, I was exhausted.  I did manage to make a sandwich for dinner.  Barrie Cullinan’s amazing ciabatta bread from Antonelli’s Cheese Shop, Kocurek Czech Bacon, Milagro Farms Tomato, my garden lettuce, and Full Quiver Cheddar.  It was the perfect end to a really long day.

 

BLT