3
July
2009
Giveaway results at the end of this post!
You can’t fool a basil plant. it’ll absolutely wait until it’s warm enough to come out and play. Once summer really and truly arrives, basil can be your best friend at a party or picnic — ready to mix it up and bring out even the shyest of wallflower ingredients. I think it’s the italian accent that gets me every time. It can even hold its own with stars like glamorous berries. But don’t fool yourself into thinking it’ll be around forever. After the first cold spell in the fall — well, I won’t go into the details, but trust me, it’s not pretty. So enjoy it while you can.
One of my favorite ways to enjoy basil it is to drink it — mocktails, cocktails, lemonade and iced tea. Just keep in mind that it’ll lose its flavor if you cook it, so always add it near the end of cooking or you may be disappointed. One way to get around this when making basil simple syrup is to blanch it VERY quickly — for 10 seconds or so. Before it knows what happened, plunge into a bowl of ice water, then blend with the sugar & water. It’ll still retain that wonderful spicy, complex sweetness. The other big tip I learned from Jerry Traunfeld, in his Herbal Kitchen, is to add a tiny amount of baking soda to the simple syrup. This is a hugh revelation for those of us who have added bright green herbs to drinks only to have them turn into a muddy brown mess. The next day, your basil simple syrup will look as lovely in its emerald green summer dress as when it arrived at the party (unlike the rest of us). Don’t combine with citrus until you’re ready to drink it to maintain its beauty for as long as possible.
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Poppy Barach 
Beverages, On the Local Table 
3 Comments »
1
July
2009
Tabbouleh from the middle east meets salmon from the PNW and summer romance begins, together they make sweet and local dinner music. Good beat, you can dance to it and it tastes delicious. Cook on.
This is the moment for herbs. In warm, dry conditions, they flourish. Actually, it’s false to characterize herbs as having a moment, or even a season - many will last well into fall and some far beyond that. I guess any time is a good time to make tabbouleh (or, tabouli), but especially now, summertime. Whether from the farmers market or in the backyard, it’s about herbs, the abundant use of herbs, especially parsley. We underestimate parsley. It’s vigorous, reseeds itself, is hardy through most winters, and nutritionally-speaking, kicks butt. The grain, bulgar wheat, is important, but secondary. And preparing the bulgar? Couldn’t be easier.
When I think about an ideal summer meal a hearty salad and a piece of fish come to mind. Not the food of my youth, not at all. Meat and potatoes were multi-seasonal at our house (we ‘grew’ them both) with abundant green salads from the garden and berries. But I’ve evolved. Actually, food has evolved. Certain food styles and recipes have their fifteen minutes and then slip into the shadow. Like steak and potatoes, which I still love, and culturally speaking is hardly in the shadow, but perhaps viewed with more discretion. Beef appears on our table less frequently and fish more often. This plateful of grilled salmon, tabbouleh and pita is an ode to summer. Raspberries for dessert.
Grilled salmon with fennel:
Local salmon from Loki Fish. If you have fennel growing in the backyard or in the neighborhood (fennel runs amok and you might find it anywhere) cook salmon directly on the grill for the top side, and then flip it over onto a bed of fennel to finish, imparting a subtle herbal essence, just a hint of anise and wonderful with fish. Read the rest of this entry »
Sally S. Grains, In The Garden, On the Local Table, Protein, Small Actions, salad 4 Comments »
29
June
2009
I’m not a huge jam-eater and the thought of pectin, paraffin, jelly thermometers and jar-lifters puts my brain on instant overload. Yet in my perfect world, I have a vision of a very orderly pantry lined with jars filled with various delicacies to savor throughout the year — continuous reminders of our luscious summer produce. Once a year when the pickling cukes ripen, I sacrifice a day to make Sally’s dill pickles. I don’t have a choice any more — my family can’t make it through the winter without them. This year I’ve vowed to branch out and do a little more preserving.
When I saw a recipe for sun-dried strawberry jam, I jumped at the chance to work toward my goal without being stuck standing over a hot stove while the weather is so beautiful. Thinking of the energy-savings, mine & the electricity, I took this on as sort of a science experiment. I diligently noted my jam’s progress making mental notes like, “next time check the weather report to make sure there are going to be at least two continuous days of sunshine.” I even started baby-sitting my jam while sitting on the deck in the sun, making sure no insects ended up in the lovely red stickiness. To me, making sun-dried jam is actually fun and the way I see it, I can always use a little more fun.
There are only 3 essential ingredients — fruit, sugar and sunshine. A few drops of lemon juice may be added at the end if you find it too sweet. I bought a half-flat of strawberries at Rent’s Due last weekend at the University Farmers Market. I gave one basket away, saved 2 for eating on cereal and in smoothies and used the other 3 to make jam. Which is a long way of saying, you need about 5 cups of fruit (approx. 3 pints) to end up with 4 cups of jam. The other thing I love about sun-dried jam is you decide when it’s done depending on what texture you like. After 3 days of unreliable sun, I was ready to jar it and be done, luckily it was sufficiently thick. If it had be sunny all day, I’m pretty sure 2 days would have been plenty.
There’s a little bit of cooking on the stove that I forgot to mention, but only about 10 minutes at high heat. During those 10 minutes don’t plan to do anything else but skim off the white foam as it rises to the surface. After it’s cooked, just pour it into a flat glass dish and let nature do the rest. Don’t hesitate to give yourself permission to get in a little sun-bathing while you look on.
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Poppy Barach On the Local Table, Pantry, Produce 5 Comments »
26
June
2009
Fava love may not equal our devotion to tomatoes or strawberries, but they’re in the running, for their flavor and remarkable bright green stature, and even for the intent required to prepare them. 
This is slow food. 
Prepare to be nurtured - it will take time, more than we’ve become accustomed to. Shelling and peeling two pounds of favas might take one person 45 -60 minutes, with help much less than that. Kids can do this and they love it.
You may know we have this cookbook giveaway going on - June 24th - July 1st (details at end of post). In that cookbook, Pure Flavor, there’s a recipe for Green Bean Pesto that’s local, bright green, simple and undoubtedly delicious. Green beans, pumpkin seeds, garlic and oil, what’s not to like? Sounds like a handy alternative to fava spread when green beans are in season.
Favas’ glory won’t last long, overshadowed by tomatoes which are showing promise. Ripening to shades of crimson, gold and purple, they’ll hog the limelight starting in a few weeks. I know it’s partly my fault, as the adult in the garden I could promote equity and fairness toward all plant life. Or not. Guilty of gross nepotism in the vegetable garden, tomatoes are the favored child, can do no wrong, and will have my attention and undying love above all other veggies for all time. Greens are in the game, but dang, they’re just not a tomato. Technically speaking, tomatoes are not a vegetable, they’re a fruit, but that’s a distinction few of us acknowledge with any fervor.
That said, for the moment favas have the stage. We’ve eaten them marinated with fish, plain with salt & pepper and Pecorino cheese, tossed them in salad, and with proscuitto & pasta (Fava Gala). I made a fava salad with mint, and I thought there must be something like a fava hummus for spreading on crackers and bread. I looked around and though I didn’t find it specifically, I found several bean spread recipes. The following recipe was inspired by and is a compilation of those. It’s like guacamole and just as much a party animal in its own way, perfect with crostini, pita bread, crackers, chips or veggies.
Plus it’s drop dead gorgeous. 
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Sally S. Appetizers, Farmers Markets, On the Local Table, salad 7 Comments »
24
June
2009
We’re thrilled to have 8 copies of a wonderful cookbook written by local cheese-maker, Kurt Beecher Dammeier, to give away to you — our devoted readers. This book couldn’t be more appropriate for anyone who looks to us to provide suggestions for delicious ways to prepare our local bounty. Not only are there 125 recipes, many of which are destined to become favorites, there’s also a wealth of information about specific ingredients found in the Pacific Northwest. You’ll also find interesting sidebars on several of the movers & shakers on the local food scene. Kurt Dammeier is the creator of Beecher’s Cheese, owner of Pasta & Co gourmet retail shops and Pure Food Bistro on Mercer Island. I guess you could say he knows a thing or two about local food.
This is how it’s going to work. We want to take this opportunity to get some MixedGreens feedback from all of you. We’re in the process of re-designing our blog in an effort to make it an even more compelling place for you to visit. We want to provide you with helpful information as well as inspire you to incorporate some of our ideas into your daily lives. So….. add a comment to any post, including this one, that includes your name, email address (so if you win, we can contact you for your mailing address) and some useful feedback about what you like, want to see more (or less) of — suggestions about how to improve our blog to fit your needs, and yes, things you don’t like are also welcome. Your name will be put in a hat and we’ll draw 8 names on Wednesday July 1 and will contact the winners by Friday July 3.
Eight lucky people who add a comment that fits this description will be mailed a free copy of Pure Flavor, no strings attached. If you’ve never commented on our blog before, this is a great time to get started. It’s very easy. Just go down to the end of any post and click on “comments.” There will be a box for your name, email address, and of course, your comment. Fill these in, click on “submit” and that’s all you have to do. You may enter as many times as you’d like. If you already own this book, consider getting another copy and gift it to a foodie friend.
I tried the recipe for the “World’s Best” Mac & Cheese from the book and submitted it for approval to some of the most accomplished mac & cheese aficionados I know — Lily & Adrian. Both of them enthusiastically ate bowlful after bowlful. Mom & Dad tested in the background and agreed a little more of the cheesey sauce would make it even better. Other than that, it may not have been the “world’s best” but it was pretty close.
Don’t be shy. Join our conversation. Leave a comment & get a free cookbook. Read the rest of this entry »
Poppy Barach Local Living 38 Comments »
22
June
2009
Summer solstice. Light, delight, less night, more bright, sun at midnight, a light flight, water fight, camp site, mosquito bite, gin & tonic.
But seriously . . .
Hoeing by John Updike
I sometimes fear the younger generation will be deprived
of the pleasures of hoeing;
there is no knowing
how many souls have been formed by this simple exercise.
The dry earth like a great scab breaks, revealing
moist-dark loam -
the pea-root’s home,
a fertile wound perpetually healing.
How neatly the green weeds go under!
The blade chops the earth new.
Ignorant the wise boy who
has never performed this simple, stupid, and useful wonder.
The longest days, how sweet it is, and it’s summer again. 
Let the planting, hoeing, digging, weeding, growing, watering, preening, pruning, tasting, waiting, savoring, harvesting . . . picnicking begin. John Updike speaks truly - horizons grow when we experience the land. Dig in the dirt, plant something edible, shop farmers’ markets. Happy Summer.
More importantly, Fathers. Sunlight may be sublime, but your place in our lives outshines even that. Our garden hats off to you.
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Sally S. In The Garden, Local Living 2 Comments »
19
June
2009
I officially crossed the line into impulse buying at the Farmers Market last week. My downfall is always the display right at the checkout, tempting me while waiting in line. How could I resist a bunch of crazy curly garlic scapes, the delicate pea shoots or the bright, crunchy sunflower sprouts? You don’t have to buy much of any of these to get a real hit of spring — this food is so alive I almost expect it to jump right off my plate. There’s a sense of urgency with these delicacies, especially the shoots & sprouts which are best eaten asap. On Sunday we were lucky enough to receive a beautiful bag of salad greens (washed!) from Joan’s garden. The sprouts, pea shoots and some goat’s milk feta went right on top of these lovely greens with just a squeeze of lemon juice and olive oil. Spring salads don’t get much better (or easier) than that.
Garlic scapes require a little more preparation, but not too much. They can be used in many of the same ways you use garlic or chives. The flavor is mild but there’s a definite garlic punch. Farmers need to cut scapes off the garlic plants so the bulb will have more energy to form. It reminds me of Sally’s asparagus butts and the value of using the entire plant rather than throwing parts of it away. I’ve noticed more variety in scapes this year at the market. Maybe this trend is catching on. One vendor talked about bringing the large scapes from my favorite garlic — Spanish Roja. I doubt I’ll be able to resist those either.
My scapes ended up in a punchy pesto — definitely creamy and rich. It’s flavorful enough to stand alone but if you want to, add a couple basil leaves to the mix. Read the rest of this entry »
Poppy Barach Farmers Markets, On the Local Table, Produce, salad 7 Comments »
17
June
2009
Those annoying, or inspiring, bits of food that we don’t know what to do with become our mothers of culinary invention; marginalized ingredients can serve a whopping kick in the culinary butt and influence unimagined innovation. My efforts to actually use the food I buy or grow means that I’ve received a few such nudges as I try to think outside the box, especially after reading about how much food we waste. 
I wrote about this question of wasted food recently and there were some good suggestions made. Pat reminded me that Jacques Pepin, the French chef, tossed the end bits of still-decent vegetables into the freezer - not the garbage - for future soups or vegetable stock. Scanning the veggie bin often for salvageable bits and pieces is part of the deal.
Becky Selengut had a great idea about reclaiming asparagus butts (it helps that she’s an actual chef). Normally discarded as too tough and/or stringy, she suggested we slice those end pieces of asparagus as thinly as possible, along with some radishes. I added a small amount of red onion, also thinly sliced. Sprinkle with lightly flavored rice vinegar, some pepper and marinate briefly. Delicious on its own, or toss into a larger green salad or on to a pile of mixed fresh herbs. Avocado would be wonderful with this mix.
Thanks Becky, and check out a chef’s point-of-view on her excellent blog, Chef Reinvented.
Chives. 
Their flowers are in full bloom right now and are gorgeous and delicious with salad greens, plus the chives will return again if clipped. I pruned a bunch yesterday, left two other bunches alone for the moment and will cut them later. The idea is to have ongoing chives this summer. We’ll see if this actually works. Read the rest of this entry »
Sally S. On the Local Table, Small Actions 2 Comments »
15
June
2009
As a mother, there are certain dishes you make for your children because you know their favorites by heart. In this case, I happen to love caesar salad as much as Krista does, maybe even more. I have a feeling that it may be the favorite of many more people judging by the number of times it’s been ordered at restaurants when I’ve been at the table (not just by me).
Although there are competing stories about the origin of this popular salad, everyone seems to agree the original recipe was created by an Italian-born Mexican named Caesar Cardini around 1924. Julia Child reportedly ate a caesar salad as a child at Cardini’s restaurant and some 50 years later still had memories of it. She made her own version with the help of Cardini’s daughter who trademarked the dressing recipe in 1948.
The main ingredient is romaine lettuce, firm enough to withstand loads of dressing. Let Us Farm is my favorite vendor for lettuce at the University Farmers Market. They have some Bullet Romaine that’s perfect for caesar salad-making. Two heads will generously serve six. Any number of vendors have fresh eggs, one of the more controversial ingredients in the caesar dressing. I, for one, have no problem eating raw egg yolks as long as the eggs are free-range, organic and very fresh. I’ve read that the risk of salmonella is very low in eggs from healthy chickens. Just to be careful, you can wash the shells before cracking since most of the pathogens, if they exist, are on the shell. Pregnant women and those with compromised immunity are told not to eat raw eggs so you might want to warn guests and let them decide for themselves. Some people go as far as substituting mayo for the egg yolk. I love mayo, but not in my caesar dressing.
The other contested ingredient is anchovies. The original recipe used worcestershire sauce, not actual fish. I’m all for using anchovies and as a matter of fact, have heard rumors that sometime during the summer you can buy local, fresh anchovies at Mutual Fish Company. No one seems quite sure when they will appear — maybe you just have to get lucky and be there when they come in. If anyone is aware of a reliable source for local anchovies, I’d love to know about it.
The easiest method for preparing the lettuce is to cut the whole head into strips about an inch wide. Using this method, there is very little waste and once cut, the strips are easy to wash and dry in a salad spinner. I know there are those who would never put a knife to salad greens. But, trust me, romaine is tough and can take it. You can even prepare the lettuce ahead of time and put the spinner-dried strips in a plastic bag with a paper towel and be ready to assemble the salad at the last minute. The dressing can also be made ahead if kept in a tightly-lidded container in the fridge. Read the rest of this entry »
Poppy Barach On the Local Table, Produce, salad 1 Comment »
12
June
2009
Planted last November, I’ve had my eye on this fava crop for a while now. I’ve watched them grow and hold steady through a frigid winter, produce lovely blossoms in April which were stormed by grateful bees, and now these bold velvety beans.
Fava Beans are a lush mass in the corner of the garden, ebullient legumes come of age. Fuzzy skinned and hanging languidly from fruit laden plants, they’re perfect for popping out of their shells and just eating. Next week the more mature beans will be another story.
We sacrificed a bunch three weeks ago, chopped and dug them into tomato beds for their nitrogen. In fact, they’re often grown for that alone, the beans themselves lost in the shadow of their monumental organic fertilizing ability. 
So we had ourselves a backyard Fava Gala last weekend. Our Italian aficionado friends Bob and Judy came over, we harvested and shelled favas together and then ate them three different ways. Later on, probably next week, mature favas will require a quick blanching and removal of each bean’s skin, achieved with a squeezing pinch. But these were tender and edible right out of the shell, the fava’s perfect delicate moment - no need to peel each bean. Just eat em’. Read the rest of this entry »
Sally S. Farmers Markets, Produce 4 Comments »
