uvlocalvores : field notes

The Upper Valley Localvores are issuing a 100-Mile Diet challenge for August 3-9, 2008. The challenge is to eat foods grown and raised within 100-mile radius of home. Everyone gets a wild card for salt, spices and leavening agents (baking soda, baking powder and yeast) and then up to 5 wild cards per day for non-local items.

If you have already taken a Localvore Challenge, how about making this a pennywise week? Many people assume that local foods are only for a wealthy elite . . it would be wonderful if lots of us were experimenting with meal plans and recipes that are convenient, low cost, and delicious.

If you are up for the challenge please register by emailing:
pmcgovern(at)valley.net
I will let you know about plans for a kick-off event and other activities.

If you know of others who might be interested, please let them know about the challenge . . and think about involving a few folks at work or in your neighborhood. Check this web site for food sources, recipes and interesting links.

The Valley Food & Farm Guide will be a useful tool for finding info on regional farms and local food:
http://www.vitalcommunities.org
You can sign up for their free “Tidbits” enews to stay informed.

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Here are some ideas and recipes (*starred items) for those wondering what’s a Localvore to eat for breakfast in January.

Breakfast:

Eggs and homefries
Cheddar Omelet or Souffle*
Farmers Diner Sausage and Bacon
Stonewall Farm Sausage
Trukenbrod Whole Wheat Toast
Pancakes: potato*, apple, squash/ pumpkin or cornmeal* pancakes
Cream of Cornmeal Hot Cereal*
Butterworks Oatmeal
Wheat Berry Porridge
Egg, Potato and Onion Frittata (Spanish Tortilla)
Butterworks Maple Yogurt and local apples
Cornbread
Hot Apple Cider

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*Cream of Cornmeal Hot Cereal

( Water can be used instead of milk or a combination of the two.)

1 cup milk to 1/4 cup local cornmeal equals one serving

Directions:
Heat the milk almost to the boiling point. Add cornmeal and stir for several minutes. Add a sprinkle of salt if desired. Reduce heat and cover pan with lid. Simmer on lowest heat for about 5 minutes until it thickens and reaches the consistency you like. Add a little maple syrup. Yum!
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*Localvore Potato Pancakes (breakfast for 2 - or a hungry one!)

(This is a quick and tasty recipe and can be eaten for breakfast, lunch or supper.)

2 local potatoes, peeled and cubed
1 local egg
1/4 tsp baking powder
1 T. local whole wheat flour
2 slices local onion
salt & pepper to taste
local butter and/or oil

Put 1/2 of the potato and everything else in a blender or food processor. Blend to a batter, slowly adding the rest of the potatoes. Drop by spoonfuls in heated frying pan or griddle (greased with oil/butter.) Cook to a golden brown. Delicious served with homemade applesauce and/or Butterworks yogurt or Vermont Butter & Cheese Creme Fraiche!
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*Cornmeal Pancakes

1 c local cornmeal
1 T local maple syrup
1 tsp salt
1 c boiling water
1/2 c Butterworks whole wheat flour
2 tsp baking powder
1 local egg
1/2 c local milk
2 T melted local butter

Combine cornmeal, syrup and salt in bowl. Slowly stir in boiling water; cover, and let stand 10 minutes. Mix flour with baking powder; set aside. In small bowl, beat egg, milk and butter until smooth. Pour into cornmeal batter, along with flourmixture, stirring quickly only until combined. Meanwhile, slowly heat griddle or skillet. To test temperature drop a little cold water on hot griddle; water should roll off in drops. Use 1/4 cup batter for each pancake; cook until bubbles formon surface and edges become dry. Flip, cook 2 minutes longer, or until nicely browned on underside. Serve with butter, warm maple syrup and/or homemade applesauce.

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*Cheddar Souffle

This is an easy, no-fail souffle and is delicious!

1/4 cup local butter
1/4 cup local flour
1/2 tsp salt
Dash cayenne
1 cup local milk
8 ounces local sharp cheddar cheese, shredded
4 local eggs, separated

Melt butter; blend in flour, salt and cayenne. Add milk all at once; cook over medium heat, stirring until mixture thickens and bubbles. Remove from heat. Add cheese; stir until cheese melts.

Beat egg yolks until very thick. Slowly add cheese mixture, stirring constantly; cool slightly.. Beat egg whites to stiff peaks. Gradually pour yolk mixture over; fold together well.. Pour into ungreased 1 1/2 quart souffle dish or casserole. For a top hat that puffs in the oven, trace a circle through mixture 1-inch from edge and i inch deep. Bake at 300 Degrees for 45-50 minutes or until knife inserted off-center comes out clean. Immediately bring to table and break apart into 3- 4 servings with 2 forks. Serves 3-4. (Note: Make sure that oven rack is set such that the souffle can rise.)

Pat

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