One of our many on going projects is trying to eat local. That might sound like a summer time project, but you would be surprised it is pretty easy in the winter too. We had a meal this weekend that I thought I might share with you all to inspire some more local winter eating. We enjoyed Corn Chowder, Soda Oat Bread, and Salad with my parents on Saturday night. Our local sources of food included our winter CSA (from Sunseed farms, where I helped build their hoop house), a frozen CSA from Locavorious, Calder Dairy, and By the Pound (on south main st). What are you cooking up local this winter? We always love new recipes so send them our way! If you are interested our recipes see below.
(taken from http://www.101cookbooks.com/archives/oat-soda-bread-recipe.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+101Cookbooks+%28101+Cookbooks%29)
butter, to grease pan*
2 cups / 7 oz rolled oats
10 ounces / 285 g / ~2 1/4 cups unbleached all-purpose flour, plus more for dusting and kneading (whole wheat flour from Westwind Milling co (purchased from By the Pound))
1 3/4 teaspoons baking soda
1 1/4 teaspoons fine-grain sea salt*
1 3/4 cups / 415 ml buttermilk, plus more if needed, and 2T. for brushing*
mixed seeds - sesame, caraway, poppy, etc.
Preheat the oven to 400°F / 205°C with a rack in the middle of the oven. Butter and line a 9x5x3 inch loaf pan (or one with ~8 cup capacity) with parchment paper and set aside.
To make the oat flour, use a food processor to pulse the rolled oats a few times. Then process into a fine powder - another minute or two. If you are buying oat flour, not making your own, measure out 7 oz / scant 2 cups.
Sift the flours, baking soda, and salt into a large bowl. Make a well in the flour and pour in the buttermilk. Stir just until everything comes together into a dough. Turn out onto a lightly floured counter top and knead for 30 seconds or so, just long enough for the dough to come together into a cohesive, slightly flattened ball without many cracks or fissures. If your dough is on the dry side, add more buttermilk a small splash at a time.
Brush all over the top and sides with buttermilk and sprinkle generously with mixed seeds or flour, 2 tablespoons or so. Slice a few deep slashes across the top of the dough. Bake for about 30 minutes, then quickly (without letting all the hot air out of the oven), move the rack and the bread up a level, so the top of the bread gets nice and toasted. Bake for another 20 minutes, or until a hard crust forms and the bread is baked through. It will feel very solid and sound hollow when you knock on it. Carefully lift it out of the pan, in a timely fashion, and allow to cool on a wire rack. Enjoy with a good slathering of salted butter.
Makes one loaf.
Prep time: 10 min - Cook time: 50 min
Corn Chowder
(from http://www.locavorious.com/wbcntntprd/wp-content/uploads/Recipes-December-2010-Share-Distribution.pdf)
1.5 Tbsp unsalted butter*
1 small yellow onion, chopped (about 1/2 cup)*
1 or 2 large carrots (Sunseed CSA)
1 or 2 celery stalks
16 oz frozen sweet corn kernels (Locavorious)
1 bay leaf
3 ½ cups milk (Calder Dairy)
Handful of Russet, scrubbed and diced (Sunseed CSA)
About ½ cup of frozen red pepper strips (or 1 fresh pepper), chopped*
Kosher salt* and fresh ground pepper
½ tsp fresh thyme leaves or ¼ tsp dried*
In a large saucepan, melt the butter over medium heat. Add the onion and sauté for 4 to 5 minutes, until soft. Add the carrot and celery and cook for 4 or 5 more minutes.
Add a little water to the saucepan to cool it off. Add the milk and bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 20-30 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer. At this point you can partially thaw the corn in warm water or a microwave; pour the corn juice into the pot. After 20-30 minutes, discard the bay leaf. Raise the heat, add the potatoes, 1 tsp of salt, and fresh ground pepper to taste, bring to a simmer and reduce the heat to maintain a simmer for 15 minutes, or until the potatoes are almost fork tender.
Raise the heat, add the corn kernels and chopped red peppers and the thyme. Bring to a boil, reduce the heat, and simmer for 5 minutes.
*(These items can be purchased locally through Locavorious, Calder Dairy, and Meat Michigan)
Salad
Salad Green mix (Sunseed CSA)
Dried Cherries (Michigan grown from By the Pound)
Nuts
Salad Dressing
1.5 Tbsp unsalted butter*
1 small yellow onion, chopped (about 1/2 cup)*
1 or 2 large carrots (Sunseed CSA)
1 or 2 celery stalks
16 oz frozen sweet corn kernels (Locavorious)
1 bay leaf
3 ½ cups milk (Calder Dairy)
Handful of Russet, scrubbed and diced (Sunseed CSA)
About ½ cup of frozen red pepper strips (or 1 fresh pepper), chopped*
Kosher salt* and fresh ground pepper
½ tsp fresh thyme leaves or ¼ tsp dried*
In a large saucepan, melt the butter over medium heat. Add the onion and sauté for 4 to 5 minutes, until soft. Add the carrot and celery and cook for 4 or 5 more minutes.
Add a little water to the saucepan to cool it off. Add the milk and bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 20-30 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer. At this point you can partially thaw the corn in warm water or a microwave; pour the corn juice into the pot. After 20-30 minutes, discard the bay leaf. Raise the heat, add the potatoes, 1 tsp of salt, and fresh ground pepper to taste, bring to a simmer and reduce the heat to maintain a simmer for 15 minutes, or until the potatoes are almost fork tender.
Raise the heat, add the corn kernels and chopped red peppers and the thyme. Bring to a boil, reduce the heat, and simmer for 5 minutes.
*(These items can be purchased locally through Locavorious, Calder Dairy, and Meat Michigan)
Salad
Salad Green mix (Sunseed CSA)
Dried Cherries (Michigan grown from By the Pound)
Nuts
Salad Dressing
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