Summer Heat

Every
now
and
then
a
cookbook
comes
along...
and makes me want to be wildly unfaithful to all the others. Martha Hall Foose has created such a cookbook with Screen Doors and Sweet Tea. Martha's credentials are impressive. She is the executive chef of the Viking Cooking School. She is a student of the famed pastry school Ecole Lenotre in France. She opened both the Bottletree Bakery and the Mockingbird Bakery in Mississippi. She was, in fact, born and raised in the Mississippi Delta. Martha Hall Foose, it can be safely said, has Southern cooking running in her blood, and she has brilliantly poured her knowledge into 248 pages of cooking bliss. When Martha spins a tale of how her Southern neighbors gather along the roadside for "mailbox happy hour" I knew I was in the company of someone special. What you find in Martha is The Real Deal- a woman comfortable enough in her Southern heritage to flip the mailbox lid down, set a pitcher of Mint Juleps on it, pass out the cups, and let the day fall where it may. Her recipes are annotated with local history and family heritage in a manner that makes you think you've pulled up a stool at her kitchen counter and you're hearing it from your Mother, or Granny, or Great Granny. The first thing I made from the cookbook was Martha's recipe for Sweet Tea. I couldn't help myself, as finding a source for authentic Sweet Tea can be like looking for the Holy Grail. Don't believe me? Try hers, and then you will understand that all Sweet Teas are not made equal.
As you flip through the book you will see titles like "Blackberry Limeade Amethyst Elixir". You will wonder if Mrs. Foose is on a quest to make you try everything in the cookbook without coming up for air. How can one resist an Amethyst Elixir? Just imagine Watermelon Salsa alongside chunky Guacamole the next time you're diving into a bag of tortilla chips. You find yourself saying the recipe titles out loud with a sense of wonder. Take, for example, Apricot Rice Salad. Apricots and rice are two ingredients that you just know will be amazing together and you wonder why you've never tasted this before. You'll still be marveling at this as you are running to the store for the ingredients to make it. You'll also be mulling about in your head the picture of the Tomato Soup, unlike any that you have seen before. One half of the bowl is chunky red, the other half chunky yellow-green. You think to yourself, I have been missing out. And you have. What this cookbook does above all else is make you think about your foods differently. It blends ingredients that you may not put together on your own, but once you learn of their compatibility, it feels like second nature. We were even a bit stunned to see the recipe for Curried Sweet Potato Soup. This is a place our Curry has not yet ventured and we cannot wait to go there. The education in Southern cooking gained from Screen Doors and Sweet Tea is difficult to measure. Take the recipe for Barq's Root Beer- Glazed Ham Amber Encasement. Sounds divine, but what you learn is this...root beer is a blend of sassafras roots and bark, dandelion, wild cherry, burdock, spruce, wintergreen, ginger, nutmeg, cloves, and anise. A smokey ham encased in any one of these ingredients sounds incredible but together the ham is off the charts. Would a person ever think to make a root beer glaze for their ham? You will now. Foose has a variation of our Summer Squash Pancake we recently wrote about and like us, this recipe was developed after they had exhausted the squashes many other uses. We could go on and on about the merits of this cook book, but my copy just fell open to page 222. It reads, "Darkness on the Delta Cool Bittersweet Dessert" which Martha describes as a deep, dark-as-night fudgy dessert with bittersweet chocolate and Bourbon. So if you'll excuse me, I must go to the store NOW. It says it serves eight, but we'll just have to see about that.

Organics in a Downturn Economy

The
economic
downturn
is
having
far
reaching
effects
on
the
organic
farming
sector.
We all know that a lot of households in the world are struggling to make ends meet. This should come as no surprise to learn that many of us are cutting costs in the grocer's aisle. What you may find surprising is how quickly the odds are stacking up against many organic farmers. The past two decades have seen enormous growth in the switch from conventional farming to organic farming. Partly brought on by farmers who were disturbed by the vast amount of chemicals their crops and animals were requiring to compete in the conventional farming market, and also encouraged by the higher prices organics were bringing on the market, many farms began the process of attaining organic certification. It's a slow and difficult change for many farms, complicated for large farms to implement, and costly for small farms that may not have the capital to make the change swiftly. Just as a lot of the organic farms were beginning to turn good profits the bottom is falling out in the economy. Organics still bring a premium price in some products, but a quick glance at your local grocery tells the story of how conventional products are not necessarily cheaper than the organic version. This is especially true in canned goods and fresh fruits and vegetables. The fact that these prices are falling is excellent for the consumer but it is having an impact on the growers bottom line. Organic certification costs the grower quite a bit of cold hard cash to become certified- and this certification must be maintained each and every year to receive the distinction. Many growers simply cannot pay for their certification this year. This is in part due to lower prices being paid for their goods, but it is also a factor of the consumer not being able to afford the organic products they once bought with regularity. Organic milk producers are falling out of production like flies, either reverting back to conventional milking practices or closing up shop all together. Prices for organic meats are still holding strong as are grains used in baking, but demand in these sectors is falling due to the cash crunch we are experiencing in our households. This may be the first year we see an overall decline in the sales of organic products, and this is troubling in an industry that has had such healthy growth the past two decades. All is not doom and gloom for organic growers, however. Small farms are seeing some surprising trends. Even though purse strings are tight, there are still vast numbers of people just finding out the benefits of eating organic vegetables, fruits, and meats. This growth is taking up some of the other economic slack, and for small ventures with less overhead this is making a huge difference to their bottom line. The question on every one's lips, however, is how long can this growth continue as the economic stress seems to be bearing down indefinitely on the average household. Die hard organic consumers will continue to buy and make cuts everywhere else they can manage, but the periphery organic consumer may be the one holding the future of organic growing in the palm of their hand. They are the real wild card in this issue. So what can the average person do? Now more than ever, the way we spend our money is one of the ways we vote. If your local grocer sells more conventional apples than organic, you may find your organic apples gone entirely or greatly reduced in quantity. The same is true for brands of organics. Stores have such specialized retail systems that track sales of brand skus that it is much easier to discern slow sellers and cut them from inventory lines. The bottom line is that each and every one of us has a food budget of sorts. How we shop in the coming months is going to greatly affect what the stores have to offer this time next year. While we may not be able to add thirty percent to our food budget to buy organics, we can look at some ways to make our money go further. Growing organic vegetables at home may mean you all of a sudden have the extra money to buy organic flour. Brewing a large pot of organic coffee and putting a pitcher of it in the fridge may mean you have ice coffee for two or three days during the dog days of summer and you are using a third of the coffee you once did. All of a sudden the organic brew doesn't seem so expensive when it is lasting three times as long. Really monitor what you throw away. If you find fresh vegetables and fruits in the compost heap you may be better off buying organic frozen varieties and using them as needed. Nothing beats fresh, but if it's ending up in the garbage we're not doing ourselves any favors. There was a time that we may have spent $5 on a cup of coffee once or twice a day. Imagine taking just twenty dollars and breezing through your local farmers market once a week. A twenty at the farmers stand can go a long way, both for you and the farmer. If your family eats meat every day, think about cutting this to three times a week and opting for free range chicken and grass fed beef. You may be surprised how different the taste and texture of organic meats really are making those meals very special. We'll be revisiting this topic again over the next months as there is so much ground to cover regarding food and organic farming. Please be sure and give us your questions and thoughts on this topic and we'll incorporate them into our essays. Times are tough but together we can ensure that our farmers weather this economic storm and continue to provide us with good choices at the grocery.

Here...You Look Hungry

Late
June
is
the
start
of
summer
harvest.
There are plants that seem to be freaks of nature...you know the ones, they produce more vegetables than any one household could ever hope to eat. If you have run into me on the street the last few weeks, you are just as likely to be given about a dozen beautiful radishes as you are likely to get a "Hello". Take your pick, traditional round red or white blushing into pink French radishes as long as your fingers. Most years, however, it is the yellow Summer squash that I am up to my eyebrows in abundance. While last year's crop was wiped out due to squash borer, and no organic solution in sight, this years crop is coming along beautifully. Summer squash looks so festive all stacked up in its basket on the counter. I deliver the other filled baskets to whomever will take them, because, I confess, there is only so much to be done with yellow squash. This year, all those pollinated flowers were making me ancy and I was on the hunt for the perfect squash dish. I found an inspiring, if not complete, recipe- but the basic idea was sound and thus I ran with it. So if you have Summer squash abundance in your house, or a neighboring friend presenting you with a basket, have no fear. You are going to love this recipe. And if you do not even like squash, this dish may cause you to rethink your Tastebuds.

Here's what you will need:
3 Cups grated yellow Summer squash
(work around the larger seeds and discard- use skins as they add color)

1 medium clove garlic, minced
1 Tablespoon fresh Parsley or 1 Teaspoon dried
1/2 Teaspoon salt

Dash of fresh ground pepper

3/4 Cup grated or shredded Parmesan cheese
1 large egg, beaten
1 Cup biscuit mix (even Bisquick works)
1/4 Cup milk, approximately

Combine all these ingredients into a large mixing bowl and stir by hand until the batter is the consistency of cake batter. Heat up a griddle or skillet with a shallow layer of vegetable oil in the bottom, about 1/8 inch deep. No olive oil here folks, only high temperature oils will do. Drop a tiny amount of batter into the oil and see if it is sizzling hot. If it is, drop about a 1/2 cup of batter at a time into the hot pan and cook until lightly browned on both sides. Using a spatula to round the sides while the batter is initially cooking is helpful and it takes a few minutes cooking on each side to achieve the golden hue. Start with one to get the hang of the cooking, and about half way through the batch you should be able to do two or more at a time depending on the size of your pan. Cool the cakes on a plate lined with paper toweling to absorb most of the oil. Lightly salt and eat these Summer squash pancakes warm. They are unvelievably tasty and make a great dish at all three meals of the day. These pancakes would be even more colorful with a splash of small diced tomatoes added to the batter, and as soon as they are ready for harvest, they'll be making an appearance in this recipe too. If you are a really nice produce sharing friend, when you pass along your squash baskets, you'll share this recipe too. Summer squash is one of those tricky vegetables to figure out, but armed with this recipe, it will be greatly enjoyed.

The Spices of Life...Curry

Turmeric

Cumin

Coriander

Fenugreek

Red Pepper

Allspice

White Pepper

Mustard

Ginger

Cinnamon

Cloves

Cardamon

and Nutmeg...

It is no wonder that Curry is so difficult to contain within the senses. It is mysterious, hypnotic, and has so many secrets to its formula that it has always held a nearly spiritual place in the kitchen. Curry is actually a generic word. The English word "Kari" which is Tamil in origin means "gravy" or "sauce"- not "spice" as we all seem to think of it. In Southern India Curry is referred to as a side dish, and Curry made with buttermilk and chickpea flour is found in Northern India, Pakistan, and Bangladesh. The lure of Curry is subtle in many ways, difficult to ascertain whether it is more the scent or the flavor which entwines its enjoyer. Curry releases endorphins which cause your taste palate to actually crave more, sometimes even in higher intensity. To the seasoned Curry consumer, walking anywhere near a traditional Indian restaurant with its heavenly scent wafting about will cause the person to make a detour inside for a meal no matter the previous plans. Once bitten, it is just not to be helped.
Curries can contain up to twenty

different spices and range in shades from yellows, to reds, to browns. Turmeric, however, is the ingredient which gives Curry its base flavor. Equally at home cooked with meats such as chicken, beef, and fish, it is also wonderful on any number of vegetables. A little Curry added to rice gives the grain incredible depth of flavor, especially when added to a scented rice such as Himalayan Basmati. In countries where Curry is part of the local heritage, recipes are passed down from family member to family member throughout the generations. Each is unique, almost like a family fingerprint. The English took Curry into their own kitchens after the general public became aware of the "Coronation Chicken", a dish made to commemorate the Coronation of Queen Elizabeth II in 1953. Luckily for us, we do not have to come up with our own recipe for Curry, although it might be a fun thing to try. Widely available as a powdered spice in most grocers, all it takes is a little experimentation in our own kitchens. Morton and Basset makes an organic Curry powder, a classic blend containing turmeric, fenugreek, coriander, mustard flour, cumin, ginger root, black pepper, allspice, cayenne and fennel. Just a teaspoon added to your next Indian inspired dish will transport you to Curry magic.

Summer Baby Showers

Tastebuds recently catered a very special Baby Shower for the birth of a second child. The location for the shower on a balmy Naples afternoon was the incredibly beautiful Chardonnay Restaurant. The restaurant provided a very intimate setting for a small group of women to come together and celebrate the upcoming birth of a beautiful baby boy.



Handmade flower bouquets graced each table and set off the bright array of colors of the meal.







Fresh fruit Kabobs set amongst wheat grass were almost too pretty to eat, but the women managed the task well!







We served beef tenderloin sliders on yeast rolls with Boursin Cheese. These are so dainty and yet they pack an incredible taste into a small package. The tropical salad featured a homemade dressing and was a virtual summer color palette.



Deep orange afternoon Mimosas went with the fruit beautifully. Always such a wonderful occasion, a new baby is the best reason to gather friends and family and celebrate the sweetness of life. Congratulations to all the family of this new little one!

What's For Dinner?

Hit
your
print
key,
you're
going
to want
to save
this one.
It's the old time worn question...
What's for dinner? We have an answer...
Chicken Parm Greg's Way.

Here's what you'll need:

Free range/air chilled boneless chicken breasts x 2
1 small bunch of organic Broccoli Rabe
small container of fresh mozzarella
1 35oz can of the best plum tomatoes you can buy (important in sauce quality)
Fresh hydro/organic Basil 4 leaves
1 cup bread crumbs seasoned
1 cup all purpose organic flour seasoned with salt & pepper
2 organic eggs whisked
1 organic carrot diced small
1 stalk organic celery diced small
1/2 white onion diced small
2 cloves garlic minced
Extra Virgin Olive Oil
1/4 cup grated Romano cheese
1/2 lb organic pasta

To make sauce:

Heat a small sauce pot with 2 Tbsp of Olive Oil over medium heat. Add Carrot, Onion and Celery and saute until soft. Add Plum Tomatoes and Garlic. Heat through. With an immersion stick blender blend sauce to a desired consistency. Add salt and pepper to taste. Continue to cook on low while preparing other items.

Fill a large pot to the half way point with water and place over HIGH heat. Salt water with Kosher salt. Cover with lid. This will be used to blanch the Broccoli Rabe.

To make chicken:
Fillet or pound out chicken breasts so they will cook evenly. Set up three dishes that will accommodate the size of your chicken breasts. Add the flour to the first dish, eggs to the next and bread crumbs to the third. You can make your own bread crumbs by first toasting slices of quality bread and running them through a food processor on HIGH until you have a fine consistency. Place the dishes in order of dredging (flour,eggs,bread crumbs). Place large cast iron skillet, or other large fry pan that is oven proof, over medium heat and add three Tbsp of Olive Oil to pan. Heat oven to 400 degrees with rack in center position. Dredge chicken in flour, then eggs, then bread crumbs and fry in hot oil. After about 3-4 minutes flip to other side. While second side is browning blanch Broccoli Rabe in salted water for 1 minute. Remove Broccoli Rabe from water and drain off excess water. Turn off heat to chicken and place Broccoli Rabe on top of each piece of chicken. Cover with tomato sauce reserving some sauce for pasta. Sprinkle Romano cheese over chicken. Slice Mozzarella and cover both chicken breasts. Season with Kosher salt and pepper. Place in oven at 400 degrees for 15 minutes.

While chicken is in oven drop pasta into water and cook al dente. Drain thoroughly but do not rinse!

Toss the cooked pasta with the remaining tomato sauce and arrange on either side of the cooked chicken. Presenting this meal in the iron skillet works well as the black sets off the colors of this dish beautifully. Be sure to place the hot dish on a thick cutting board wherever you choose to serve it from. Serve Chicken Parma Greg's Way with a crusty bread and glass of Tuscan Chianti and you have a dinner you'll be sure to repeat frequently. Enjoy!

Under Our Hat...Errr..Toque

Some things

are just too

good to keep

under our hat!

We were sent some samples last week from Eco Products, a company
specializing in Green disposable products. We have all felt the guilt of dropping a once used paper cup from our morning coffee into the trash, and we know first hand the amount of garbage generated from a food festival. This is the stuff nightmares are made of and the trash issue has been weighing heavily on our minds. One of the problems we wanted to solve was how to participate in a large event like the Country Living Fair while at the same time reducing our footprint on the planet. These little gems that arrived in the mail are just the ticket.

Not only do the paper cups look nice, they are made from recycled paper using soy based inks.

They are fully compostable which is important in the end result of how a product reenters the landfill. Recycled is only half the picture because if the product cannot break down properly then we start all over again with the waste issue. Eco Products tells us that these cups are "Lined with Ingeo™ plant-based plastic, these cups look and feel like conventional hot cups, but their lining is made from domestic plants, not oil." This makes my morning cup of To Go coffee look a whole lot more welcoming. And what about the lid?
"Crystallized PLA" says Eco Products. Crystallized PLA has a heat tolerance of over 200 degrees, making it ideal to handle your cup of steaming java. With this lid made from plants, Eco-Products now has the first complete compostable hot cup system in the market - Cup, Lid, and Sleeve. We say that is pretty impressive.

There is a whole range of containers that we just cannot wait to get our food into at this year's events. It is important to us that we feel good about our impact on the planet. Long gone are the days when a person could show up at their favorite watering and chow line with their own plate and cup- today's world of liabilities just will not allow that kind of good sense. But being able to serve a meal in responsibly created products is a great alternative.

Did you know that less than two percent of trash bags ever get recycled? We all know that it takes forever for one to degrade- just look at how many have been used to underline flower beds and that gives a god hint at their longevity. Eco Products has a solution for this too in the form of trash bags that can be used at home or in event bins. All in all, we think the use of these products in our future is good for your future too!