Learning to Love Vegetables, with Chef Matt Taylor of Glass2Plate March 1, 2013

I did not grow up eating fresh vegetables, and although I’ve tried for years, I’ve never really learned to like many of them.  I’ll roast cauliflower, or steam broccoli, but beets, turnips, parsnips and most greens have eluded me, which is sad, because I have the garden space to grow them all.

Having bumped into Chef Matt Taylor of Glass2Plate, a local catering/event company, at the Springdale Farm farmstand lots over the last couple of months, I decided to ask him if he would be willing to teach me some pointers about cooking vegetables,  so that I might learn to love more than the few in my repertoire.  He generously agreed.

We met at Springdale and picked out the freshly harvested vegetables from the farmstand, collard greens, carrots, green onions, parsnips, beets, turnips,  fennel, garlic chives and parsley.  He also picked up a couple G&S oranges and Meyer lemons from the farmstand.

Pile o veggies

We reconvened that evening at the farm and began our preparation.  First up were the beets.  I have never liked beets, except for the beet fries at East Side King.  I mentioned this to Matt, and he was undeterred.  After removing the beet greens, he put the beets in a roasting pan with some water, a bit of sugar and some salt, covered it with foil and stuck it in the oven.

Beets

He put me to work peeling the carrots and parsnips.  Easy enough.  We then cut the parsnips in half lengthwise and sliced the carrots on a mandolin.   As I was slicing carrots, Matt massaged roasted shallot oil into the collard greens, and drizzled it over the green (not yet Spring) onions and set those aside.  He put the parsnips into a pan with a little water, and turned the stove on to simmer.

Sliced medium thin

For the salad, Matt used the Mandolin to thinly shave several bulbs of fennel, over which he zested a couple of oranges and a Meyer Lemon, drizzled with a bit of olive oil, a little salt and set aside.

Shaved fennel

Once the beets were roasted and tender, I removed their skins and sliced them in half.  Matt made a vinaigrette with White Balsamic Vinegar, olive oil, Meyer Lemon Juice, a bit of sugar and some salt, and poured it over the peeled and sliced beets and set that aside.

Peeling beets

Beets in vinaigrette

Matt  had brought with him a roll of compound butter, made by mixing butter with chopped fennel fronds, garlic, Meyer lemon zest, and minced shallot, then rolling and refrigerating.    He sliced off a hunk of that delicious buttery, herby blend and melted it in a pan with lots of  chopped parsley and garlic chives. This would become the Bagna Cauda,  literally, hot bath in Italian.

Compound butter

Compound butter and herbs

Once the parsnips had softened, he added the little Hikurei turnips, sliced carrots, some fennel stems and chives to the pan and sautéed them.  Once they were al dente, he added in some browned butter.

Sauteeing root veggies

At this point, all of the vegetables were close to being done, so we threw some Richardson Farms ribeyes on the grill, as well as the shallot oil marinated green onions.

Steaks and onions

He squeezed some orange and Meyer juice over the fennel, topped it with the vinaigrette marinated roasted beets, and the beautiful red tinted vinaigrette.

Shaved fennel salad with citrus and marinated beets

When the steaks and onions were done, we took them off the grill onto the pan the onions had been, to rest in the onion flavored oil.

Steaks resting

While the steaks rested, he grilled the collard greens until they were tender.  Not long. And plated the root vegetables.

Grilled collards

Root vegetables

He finished the Bagna Cauda with a squeeze of anchovy paste, and Extra Virgin Olive Oil.

Bagna Cauda

After a proper rest for the steak, Matt sliced it up, made it beautiful and topped it with the grilled onions.

Ribeye and onions

We spooned  this delicious Bagna Cauda over everything but the salad, and it was amazing.

This was one of the best meals I’ve had in long time, and I loved the vegetables – even the beets.  The little Chioggia beets were sweet, tender and didn’t taste like dirt, which is always how I think of beets.  I guess I’ve been eating the wrong beets, cooked the wrong way, all this time, but I now have a new appreciation for all of the vegetables we had.  I think I’ve been mostly lazy too, choosing to roast the vegetables in the oven, rather than taking the time and effort to make them into something special.  Now I know how!

Dirk Miller, Matt’s partner in Glass 2 Plate, brought along some delicious wine, and we had a fabulous evening.

Chef Matt Taylor and Sommelier Dirk Miller, formed Glass2Plate in 2012.  They regularly  host multi-course dinners with wine parings at different spots around town.  Their next dinner is Sunday, March 3, 2013 at Aviary starting at 6:30.   Matt will be cooking Pho and Lo Mein until they run out.  This dinner is first come, first served.

They are also available for catering at your home, (or the spot of your choice).  Chef Matt creates inventive menus using locally sourced ingredients and Somm Dirk pairs the food beautifully with artisanal wines.  Check out their site via the above link, and follow (and “Like”) them on Facebook for updates on where to find them. https://www.facebook.com/#!/pages/-glass2plate-/435092376548260?fref=ts

No Mystery Meat Here! February 26, 2013

I am aware that other cultures eat horse meat, but I choose not to, having grown up with horses as pets and companions.

The recent (and widening) scandal about horse meat making it’s way into the food supply, (http://www.bbc.co.uk/news/world-europe-21569645)   has people up in arms and wondering “how can this happen?”  Hopefully, like the major egg recall a few years ago, that sent many people to their local farmer’s markets in search of safer eggs, this will have people paying closer attention to their meat supply.  I have a friend living in London, where lots of the horse meat disguised as beef, showed up in the local food outlets.  She reports that people are flocking to their local butcher shops for safer cuts of real beef.

If you buy your meat at a local supermarket, you can get to know the butcher there, and ask about their sourcing, and if they grind their own meat in-house, and what not.

If you’d like to take it a bit further, we Central Texas folks are so lucky to have so many of local sources of all variety of meats available.  You can meet the farmers, ask them about their practices, visit their farms and see for yourself how the animals are raised and what you are going to get.  This way, the chain of control is diminished and the chance of shenanigans is next to zero.

Here is a list of some, certainly not all of our local protein purveyors, all from whom I purchase meat.  I have met all of these farmers, ranchers and purveyors and trust them 100%.

I’ll attempt to list all of the locations where I know they are available, but this will not be exhaustive either, so click the name and it will link to their site.  Many on this list are available for delivery through Greenling and Farmhouse Delivery.

Richardson Farms, Grass-fed beef, pastured pork, chicken, turkeys (seasonally), and sausages.   SFC Farmer’s Markets downtown, Sunset Valley and at the Triangle, Barton Creek Farmer’s Market, and Waco Farmer’s Market, (Jim Richardson is a veterinarian, which gives me great comfort in how their animals are treated) (they also sell eggs, popcorn, wheat and sorghum flours, cornmeal and sesame seeds)

Hausbar Farms  Freedom Ranger Chickens - Boggy Creek Farm Farmstand

DearRun Land and Cattle Longhorn Beef - Boggy Creek Farm, Farmstand – All cuts of beef as well as Summer Sausage

Dewberry Hills Farms, pastured chickens, (and they are delicious) - SFC farmer’s market downtown and Sunset Valley

Thunderheart Bison, All cuts of grass-fed bison (including the hump!) -  SFC Farmer’s Market Downtown, Pearl Farmer’s Market, San Antonio

Full Quiver Farms, Grass-fed beef, whey fed pork – Barton Creek Farmer’s Market (they also make yogurts and some of the best farmstead cheeses I’ve ever had)

Windy Hill Organics, Goat, Beef, Lamb - HOPE Farmer’s Market

Countryside Farm, Duck, Guinea, Chicken - SFC Farmer’s Market Downtown and at the Triangle

Smith and Smith Farms, Chicken, Lamb, Eggs – SFC Farmer’s Markets downtown, Sunset Valley, Triangle, Cedar Park Farmer’s Market, Mueller Farmer’s Market  and Barton Creek Farmer’s Market

Peeler Farms, Chicken - HOPE Farmer’s Market

Bastrop Cattle Company - All cuts of delicious beef – HOPE Farmer’s Market, Mail Order Delivery over a certain amount, Bastrop Producer’s Market

Madrono Ranch  Bison - Boggy Creek Farm, People’s Pharmacy

Broken Arrow Ranch, Broken Arrow Ranch sells wild game such as boar, antelope, nilgai, and quail, online and ships

Salt and Time Butcher Shop and Salumeria  Austin’s newest brick and mortar butcher shop, which also specializes in-house cured salumis

Dai Due Butcher Shop  Dai Due doesn’t sell cuts of meat, per se, but makes delicious things with them, charcuterie, sausages, pates terrines and lots of other wonderfulness.  SFC Farmer’s Market downtown, and Mueller Farmer’s Market

Now days, you can buy all of the same cuts of beef, pork, chicken, lamb and goat that you’d be able to buy at the store, directly from the farmers/ranchers.  They come in plastic vacuum wrap, without the styrofoam and “juice catcher” pad underneath that you’d see in the store.  The meat is normally frozen as soon as it is processed, for maximum freshness.   Less packaging leads to less waste in the landfill, which is an awesome added bonus.

Consumers have choices, and hopefully, if you are looking for local proteins for you and your family, this will be a help.  Is it more expensive?  Yep.  Is it important enough for you to pay more?  That’s for you to decide.

Just so you know that I practice what I preach – a sampling from my freezer:

Thunderheart Bison

Bastrop Cattle Fajita Beef

Smith and Smith Lamb

Richardson Farms Ribs

For dinner last night, I quickly defrosted a slab of Richardson Farm’s Flank Steak, seasoned it with salt and Springdale Farm’s smoked pepper mix, seared it in a screaming hot cast iron skillet, for about 3 minutes on each side; let rest for 20 minutes, squeezed some lime over it,  then sliced thinly, and served on  Blanco Valley non-GMO corn tortillas, with some Full Quiver Cheddar and my own pickled jalapenos and pickled onions.  So easy and good.

Homemade Pastrami February 4, 2013

In an effort to expand my cooking horizons, I decided to attempt to make Pastrami.  Armed with Ruhlman’s recipe, from Charcuterie  I ordered  a half brisket (about 5 pounds) from Richardson Farms.

The week before I was to begin this 6 day process, I had lunch at Easy Tiger, and we ordered corned beef and pastrami, so I could remember how it was to taste.  Both at Easy Tiger were well spiced, and I could pick out clove, allspice and mustard, (I thought).  Both were delicious.

The day before I was begin the brining process, I made the pickling spice, which included Mace, Allspice, toasted and ground Coriander and Mustard, Pepper, Clove, Red Pepper Flakes, Cinnamon, Bay and Ground Ginger.  Savory Spice Shop on 6th Street had everything I needed.

 

The following day, I made the brine, 1 gallon water, 1 cup salt, 1/2 cup sugar, 5 teaspoons pink salt, and garlic.  The recipe called for 2 tablespoons of the pickling spice, but I used 3.  I brought the liquid up to a simmer to dissolve the salt and sugar, then put the pot in the refrigerator to cool.  You don’t want to put raw brisket into hot liquid.

Once the liquid was cooled completely, I dropped the brisket into the pot (a steamer pot) and put the top steamer rack on top of it to keep it submerged.  Then I put the pot with brisket and brine into the fridge, where it stayed for 6 days.  On the 6th day, I pulled the brisket out and rinsed it thoroughly, then placed it back in the fridge on a cookie sheet, uncovered, to dry out a little.

The following day, I pulled it out of the fridge, and coated the whole brisket in cracked pepper and crushed coriander.

Next, it went into a 225 degree smoker for close to 3 hours.

From there, the brisket went into a roasting pan with one inch of water, into a 275 degree oven (covered) for about 2 hours.  The water was supposed to simmer, but we had a hard time getting it to that point.  We pulled it out and allowed it to rest for about an hour.

At this point, it didn’t look any different than a peppered brisket.  I was very interested to cut into it and see if it worked.  And, it looked like Pastrami!  I didn’t slice it thinly enough, but it tasted like Pastrami, too.  I couldn’t detect the spices as much as I had hoped, so next time I will use more of the pickling spice.  It could have been more tender as well, so I think more time in the oven would be beneficial, to take on more steam.

All in all, I’m calling it a success, although I will do those things differently next time.

Steak Two Ways – Low Carbs for Lent March 10, 2011

I have always felt better when I eat very little wheat, complex carbohydrates like things made with flour, bread, flour tortillas, and sugar, corn and potatoes.  I think rice doesn’t bother me as much, but I love it, so I’m prone to eat too much.  I like all the white foods, however I find that eating them makes my joints hurt and I don’t sleep as well.  I don’t crave sugar, but I do crave the starches like crazy.  Once I get them out of my system, after 3-5 days, the cravings subside.

I’ve eaten way too much bread and pizza crust in the last few months, so for Lent, although I’m not Catholic, I’ve decided to give up carbs.   I will miss them, but I will feel better for it, and maybe get off my carb addicted track.

So, last night for dinner, I grilled a Richardson Farms Ribeye, on the Big Green Egg.  I sauteed Kitchen Pride mushrooms in Way Back When butter, my garden thyme with Spring onions from Smithfield Farms, and white wine.  I plucked some lettuce from the garden, chopped up a hydroponic tomato from the farmer’s market, and made a simple salad dressing with Roquefort from Antonelli’s Cheese and Way Back When cream.

 

Ribeye Dinner

 

No, I did not eat that whole steak, it was huge.  Leftovers soon.

So, my second night of low carb eating, was a variation on the same theme.

I had a package of 2 Thunderheart Bison Tenderloin Filets.  I’m a grill girl, but I decided to cook these classic style.  I heated up a cast iron skillet, until screaming hot, salted, peppers the steaks and seared the quickly on both sides.  Then, I put them in a 400 degree convection oven, in the skillet.  I chopped some Springfield Farms Spring Onions, Kitchen Pride Mushrooms, and sauteed them in Way Back When butter.

I was excited to break out my Staub baby sautee pan.  It is tiny, but perfect for my Roquefort and Reduced Cream Sauce for the steak.

 

Beginnings of Roquefort Cream Sauce

 

I sauteed some spinach until barely wilted, plated that, pulled out the rested beef and sliced it, topped it with mushroom/onion mixture, then drizzled the whole plate with roquefort cream and a fresh parsley garnish.

 

Bison Tender Dinner

I cooked the bison longer than I meant to, leaving it medium well.  I don’t mind sharing my mistakes, I got caught up on email and left it in a tad to long.  Meat keeps cooking when removed from its heat source, and I let it rest for a while.  It still was delicious.  I was eyeing the second steak for a sliced beef sandwich tomorrow.   Then, I remembered my no carb deal, so it will have to be a bison, lettuce salad.  Still delicious!

 

 

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!

Spicing it up with Jerk Pork January 11, 2011

I’m actually doing better at breakfast lately, having an abundance of Tangerines and Strawberries from the SFC FArmer’s Market on Wednesdays.  Tangerine juice is delicious.

I pre-cooked several meals for my parents to re-heat upon return from dad’s hospital stay.  Last night I cooked for myself.  I had some Richardson Farms pork chops from the farmer’s market Saturday.

 

Richardson Farms Pork chops

 

I wanted to try my Jerk Seasoning from Savory Spice on Sixth, so I used that liberally.  For added heat and flavor, I chopped up some jalapenos and green onions, and tossed those in.  Acid is always helpful, so I also poured in a little of the aforementioned tangerine juice and stuck the dish in a 350 degree oven.  I made some Lowell Farms Brown Jasmine Rice, and sauteed some Springfield Farms spinach in a little butter.

 

Pork chop dinner

This looks like a crazy amount of food, but the chop was much smaller once I removed the bone.  I was happy with dinner, although I could have been less heavy handed with the jerk seasoning.  The garnish is parsley from a plant right outside my back door.  It is now covered for the impending freeze.

 

I still haven’t had any reason to go to the grocery store, and I can’t think of what I might need to go for.  I have everything I need.

Dai Due Dinner at Fino January 10, 2011

For the third year now, the owners of Fino and Asti, Emmett and Lisa Fox, have done an employee appreciation party at Fino.  I was flattered to be invited to this event before the holidays by Mr. Fox himself.   Dai Due did the cooking in the Fino Kitchen, and the meal was outstanding.  One of the many things I love about Dai Due, is that on each of their dinner menus, they print the list of contributors of all of the food on the menu.  I keep these menus and use them for my own sourcing.

The menu, served family style, was as follows:

Pork Trottter Croquettes with Pickled Radishes and Sweet Bavarian Mustard.  These were delicious.

Lime Bean and Mint Puree – I’m not sure this found its way to my end of the table.

Antelope Tartare – Two years ago, I would have taken a tiny taste in fear of what raw meat might taste like, but it was fabulous and I dug in and poked around for a second serving.

Smoked Catfish Terrine – Wonderful

Sweetbread Terrine – Again, something I would have shied away from a while back, but it was delightful.

Arbequina Olives and Pickled Beets – I missed these as I was still eating the tartare.

Poached Beef Tongue with Carrot Top Sauce – This was great, and another of the offerings I might have not tried.

Fried Guinea Livers with Persimmon-Pepper Jam – One of my favorites of the evening!

Oyster Stew with Salt Pork, Smoked Gulf Tuna Bottarge and Pain au Lait.  Barrie’s toasted bread in this rich stew was perfection.

Confit Spare Ribs, Kasekrainer and Cider-braised Ham Hocks – Hands down my favorite dish of the evening.

Braised Cabbage, Mashed Rutabagas and Roasted Cauliflower – Didn’t want to, but I loved the rutabagas

The Menu said Veldhuizen Bosque Blue with Candied Mohawks, Jujube Past and Pecan Bread, but what I got was a big spoonful of Pure Luck Chevre and it was mind blowingly good.

I was too full for the Hinkelhatz Truffles and Coffee but I’m sure they were fabulous.

The local contributors were many named on this blog over the past year:

Richardson Farm

Springdale Farm

Broken Arrow Ranch

Rain Lily Farm

Mr. Felker (Lake Travis catfish)

Bastrop Cattle Company

San Miguel Seafood

Countryside Farm

G&S Groves

Texas Olive Ranch

Sandy Oaks

Barrie Cullinan

Full Quiver Farm

Bat Creek Orchards

Johnsons Backyard Garden

Indian Hills Farm

Lightsey Farm

Veldhuizen Farm

If you ever get the good fortune to attend a Dai Due Dinner, and I hope you do, think about the sheer time involved in sourcing every single thing locally.   Nothing is delivered in the Ben E. Keith truck or from Sysco, or picked up at Restaurant Depot.  It boggles my mind.

La Vida Local January 9, 2011

I’ve grown tired of calling my posts “No Grocery Store, Day 147″ etc.    I’m struggling to  keep this blog interesting, and with all the new folks interested in my eating locally.

I’ve eaten out a lot the last few days and nights with my dad in the hospital.  I tried to eat local wherever possible, and avoided hospital food, except for a couple of chicken salad sandwiches.

I had a great day at the SFC Farmer’s Market on Wednesday at the Triangle, and yesterday downtown.  I gave a couple of tours, and I think the folks enjoyed themselves, bought some good food and will be back.

Here is my haul for the week:

Farmer's Market Haul

Richardson’s Farm pork chops, CKC herbed chevre, Way Back When butter and cream, Kocurek Family Czech Bacon, Thunderheart Bison Tenderloins, Full Quiver Cheddar, Smith and Smith Farms chicken, (6 pounds!) Springfield Farms Carrots and Spinach, Tangerines and Tangelos.

What more could you want?  I have a garden full of lettuce, broccoli and some cabbage.  I’m all set!

 

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, 4 Days Left December 29, 2010

In case you didn’t see the article in the Statesman today, here you go.

http://bit.ly/g2VMcZ

The response to the offer of farmer’s market tours has been more than I can keep up with, the day before my father’s surgery.  I’ll catch up, and its a good thing that more folks are interested in eating locally grown food, and hopefully are getting more interested in where food comes from.

So, yesterday, I invited my dear friends Christian and Jamie over for dinner, and offered up the contents in my freezer.  When they accepted, I pulled out some Thunderheart Bison tenderloin filets, a Richardson Farms ribeye, and some Kocurek Family Charcuterie drunken chicken sausage.  I thought we could cook enough food so that the leftovers would get me through the first couple of days following my dad’s hip surgery.

They arrived with my favorite Goddog, Leo and a big blue bin full of stuff.  I didn’t know what they were up to, I thought we would get stuff from the gardens and use what I had.  They had other plans, mainly, to cook dinner for me and let me relax, the kindness of which left me overwhelmingly thankful.  Jamie and Leo and I mostly hung out in front of the fireplace, while Christian cooked an amazing meal.  And we snacked on a Full Quiver Cheese Ball.  Nothing says party, like a nut covered ball of cheese!

 

Ball O Cheese

He brought leeks, which became a delicious leek, toasted bread, with egg and cream dish that was delicious.

 

 

Delicious Leek Dish

 

I’ll be planting leeks very soon, if I can get some ordered.  I believe Dixondale Farms has them.  He roasted the potatoes and dressed them with a sofrito he had made at home, and some CKC Farms Herbed Cheddar.  He seared the bison and ribeye in the cast iron skillet, and finished them in the oven.

 

Delicious dinner

 

The dinner was amazing, and I remain slightly overwhelmed at the kindness.  Friends are awesome.

I’m in the process of completing a “Year in Review” post of the No Grocery Store Challenge, but might be delayed for a few days by my dad’s surgery.  I’ll try to get it up soon, and still have 3 days left.  And, just so you know, after the year is over, nothing is really going to change, but the title of my blog posts.  No Grocery Store Challenge is a lot to type out every day.  I have no real plans to return to the grocery store.  Why would I?