Recipe: Summer Fritatta with Beef-Bacon

It is the end of the summer produce at the Farmer's Market and at the Deck Family Farm booth there was a package of beef bacon that was calling my name. The day seemed perfect for a frittata, especially since our chickens are finally laying and beginning to increase their production a little.

Summer Fritatta with Beef-Bacon

2-4 potatoes, par cooked and sliced

5-6 slices beef bacon (the only place I have ever found this, or lamb bacon which would be equally good, is the Deck Family Farm.)

2 cloves of minced garlic
1 yellow onion
2 bell peppers
1 zucchini
10-14 eggs
2/3 cup milk
1-2 cups grated cheese
Salt, pepper, herbs
1 tomato

Preheat oven to 350.

Cut the bacon strips into bite-sized pieces. Fry till cooked through and remove from the pan. Sauté the garlic and onion until transparent and add the remaining veggies (except tomato) and cook till done.

While the vegetables cook, grease an 11x14 baking pan and cover the bottom with a layer of potatoes. Sprinkle a pinch of salt over them. Distribute the cooked bacon over that, spreading it out evenly. When the veggies are done, spread them out I et the bacon.

Whip up the eggs, milk, herbs, and salt & pepper. The frothier your eggs are, the more the frittata will rise as it bakes. I used chives and dill, but use whatever herbs are handy and tasty to you.

Sprinkle the grated cheese over the veggies in the baking dish. Pour the eggs over the layers. The egg mixture should come about 2/3 up the side of the dish.

Thinly slice the tomato and spread the slices over the top. Bake for approximately 40 minutes, or until the egg doesn't jiggle when you shake the pan.

Frittata is one of those wonderful recipes that has infinite possibilities and is really hard to mess up. For myself, I've found that par cooking the potatoes is important. What do you like in your frittata?

Help Lonesome Whistle!

Over the past year I have written lots and lots about Lonesome Whistle Farm and the tasty things I do with their beans and grains. Local farmers work really hard, without Labor Day, benefits (like health insurance), and other safety nets that many of us have available. They farm because they believe in farming and love it. 

If you have read, enjoyed, or tried one of the Bean or Grain recipes I have posted here, please read this letter from Willamette Farm & Food, and consider helping these farmers out. Jeff had an accident with the combine and they need extra hands and money. Everyone does better when everyone does better. 

Thank you. 

Let's get those beans and grains in! It's harvest time. 

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Dear friends of the Southern Willamette Valley Bean & Grain Project,

Farmer Jeff Broadie (Lonesome Whistle) had a serious accident last month while working on his c

ombine.

The good news is: he’s going to be okay

The bad news is: Jeff and Kasey don’t have health insurance

The combine was jammed and Jeff was trying to free it when a bar released and hit him square in the face. A few inches closer and he’d likely be dead. A few inches further back and he might have gone unscathed. After 2 ½ hours of surgery they put his nose back together. Although his eye socket cracked, his eye is okay. He is recuperating now at home, but as you know, this is bean and grain harvest season … the antithesis to bed rest!

Here at Willamette Farm and Food, we are offering to help out by doing what we do best … NETWORK.

We are taking up a collection to help defray Jeff’s medical expenses. If you are moved to contribute, make your check payable to Lonesome Whistle Farm and mail to:
WFFC, PO Box 41672, Eugene, OR 97404

We are also organizing volunteers for a few harvest work parties in the next month. The first one will be this Sunday from 10am – 2pm [NOTE: This date has already passed]. Helpers will be hand pulling bean plants and laying them on tarps to dry.

Please bring sun hat, water bottle, and a pair of work gloves. (Directions: Take River Road north to Montmorence Drive - just beyond Lone Pine farm stand - turn left and park near red barn.)

RSVP to Isabelle@lanefood.org or call Isabelle at (541) 345-0265 (knowing how many folks are coming helps with planning)
If you can’t come this Sunday, but are interested in helping out on another day, respond to this email with your name and phone number and we will add you to the growing list of big hearted helpers.

One of the things that often motivates me to do what I do … educate people about the importance of buying locally grown food, is that I want to see farms thrive economically. Thriving … means being able to afford health insurance for your family and farm employees. I’m sure we can all rant about the state of affordable health care. In the meantime, I want to support the people who work so hard to feed us well. And I’m guessing you do too.

Thank you for your passion for good food, your interest in our local farms, and your support.

Sincerely,

Lynne Fessenden

Executive Director, Willamette Farm and Food Coalition

(Copied from Food For Thought on KLCC's Facebook Page)

Recipe: Spaghetti Carbonarra with Lamb Bacon

It amazes me that two years ago, I didn't even know that Lamb Bacon existed. It has won its way into my heart as a favortie meat product. I don't know where to buy it, aside from the Deck Family Farm, but if you are a bacon lover and in the Willamette Valley or Portland area... WOW. Try it out! It is intesnely flavorful and wonderfully fatty. It makes a killer BLT (especailly now that the tomatoes are getting ripe).

I wish I could upload the flavor for you. So very decadent

But our favorite thing to do with it? Carbonarra.




Frequently, Carbonarra is made with pancetta or proscuitto. Often people use pork bacon as the meat, but a good pack of Lamb Bacon really makes this dish something special. As a bonus, it's almost laughably simple to create.



Spaghetti Carbonarra with Lamb Bacon

Amazing ingredients for amazing dinner.

1 lb. Lamb Bacon
1 lb. fesh pasta (preferably a larger noodle like linguini. I used egg linguini from Pasta Plus.)

4 egg yolks
3/4 cup heavy cream (like the amazing raw cream from the Deck's Creamy Cow Share. Yum.)
3/4 cup parmesan, plus extra to sprinkle
Salt and Pepper to taste



Chop the bacon into small pieces and fry. Pull out of the grease and set aside. Save the grease - you'll need it later and want the leftovers for something else good.

Cook the pasta to al dente.

While the pasta is cooking, whisk the egg yolks, cream, and parmesan together. Drain the pasta and mix with the dairy sauce over low heat till the sauce thickens and clings to the noodles, about 3-5 minutes. Add the bacon and 2-4 tablespoons of reserved grease, mixing throughly. Season to taste with the salt and pepper.

Serve with a light salad or other veggie. Clearly this meal is the best kind of calorie fest, so keep your sides very light and simple. The Lamb Bacon has such a rich flavor you don't want to try and compete with it.

Also, if you do this and splurge on the Lamb Bacon... Go All The Way. Get really good pasta, cream, and eggs. Get local and raw if you can. I swear you will not be disappointed. It's worth it.

Strawberries to Start the Summer

Yesterday we loaded kids, carseats, snacks, and buckets into a friend's minivan - 2 moms and our 4 kids - and went questing after the fierce, but not particualrly elusive, Strawberry.

We were successful. We went picking at a friend's farm where the berries were thick and sweet.

Brother-Bug hard at work and snack.

There was great excitement from all the kids, and enough space in the open fields for them to run and scream and "help" pick berries for pies and jams and frozen treats.

I love getting kids out of the house and out of the constraints if the city. I always notice how much happier they seem, how less drastic their meltdowns become. I especially love when we can connect the experiences of outside and away to the food that we eat. It seems so empowering and health-building, not to mention FUN!

What all kids really need - space to run and play without restraint.

The strawberries taste the best when they are fresh in the field, all the better for being just a little dusty. When we bring the berries home and wash them, they still taste better than purchased berries because our work is a part of them, and our memories of toddlers free-ranging through rows of bright berries lingers around each bite.

Oh Yum!!

Berry picking should be a mandatory activity, and not only for children. Take a morning, or the whole day. Play hooky and flee to the berry patch. In most areas strawberries absurd just starting. Soon you can find blueberries or blackberries. The summer is full of sweetness.

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We went picking at Riverbend Farm, near Pleasant Hill. I love this farm and buy all my canning fruits from them. If you aren't in our area, try a Google search for u-pick berries. Find your own favorite local farms to support.

Keep your eye out for a post about all the many things I will do with these berries!

I guess my work is cut out for me...

Recipe: Goat Ribs with Greek Potatoes

Not everyone eats goat, which is a shame. Goat is darn tasty and good for you. It's also the most eaten meat on the planet. I've found that if I am doing any ethnic cooking, I can substitute goat for beef...and suddenly the spice blends synthesize with the meat flavors in really wonderful ways.

The other night, having failed to locate my lamb chops, I improvised with the goat ribs I did find. If you can't find pastured goat in your area, try this with pastured lamb instead.

Bonus: There were some leftovers. I cut the meat off the bones and mixed the warmed meat & potatoes with scrambled eggs for a wonderful breakfast!

Goat Ribs with Greek Potatoes

Goat Riblets (about 2 pounds)
4-6 firm potatoes (red or yellow are best)
Butter or olive oil
Juice of 1 lemon
1 tbl. oregano
Salt & pepper
1 cup crumbled feta
1 cup kalamata olives, sliced in half

Chop the potatoes into 1/2 inch slices, and toss with butter/oil, lemon juice, oregano, and salt & pepper. Spread in a large baking dish. Reserve a little if the herbs and juice.

Rub salt, pepper, lemon juice & oregano into the ribs.

Place the ribs on the potatoes and cover. Cook at 350 for about an hour, remove cover and continue to cook for anouther 15 minutes. Remove ribs, let stand.

Toss potatoes with halved kalamatas and feta. Adjust the seasoning if necessary.

Serve with a spinach or Greek salad. Enjoy licking your fingers and gnawing the ribs.

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Note: I got my riblet from the whole goat I bought from Deck Family Farm last fall. If you are looking for this cut, you should contact the farm (or your favorite purveyor of pastured goat if you aren't in the Willamette Valley) and see what they have. You could substitute chops or a roast, but cooking times would have to be adjusted.

Recipe: Southwestern Bean & Chicken Soup

This soup is super fast and easy once your beans are ready. The spice is easily adjusted at the table with your favorite hot-sauce, and the salsa cooked in gives a wonderful tangy flavor. Also, adding the salsa means that there are no fussy things to cut up - so it is a great one to get a young child to help with!

Just the right soup for a rainy spring day - light and warm.

I used Lonesome Whistle's Arikara beans. They are a nice white bean that hold their shape really well in longer cooking projects such as soup. They have a balanced flavor that (so far) goes with everything. It's been nice to be back at the Farmers Market and seeing Kasey, talking beans and grains with her, and looking over her booth. It is more luscious and full each year.

Anyway...recipe!

Southwestern Bean & Chicken Soup

3-4 cups soaked and cooked Arikara beans (or another white bean)
1-2 cups cooked chicken pieces (this is a great thing to do with leftovers from a whole roasted or rotisserie chicken)
4-5 cups chicken broth
1-2 jars of your favorite green salsa
2 tsp. cumin
1 tbl. corn or tapioca starch
Salt & pepper to taste
1/2 cup chopped fresh basil or cilantro

This is so easy it feels like cheating. In your soup pot, combine the broth, beans, and chicken. Bring to a simmer. Add the salsa. Pull out a little broth (2-3 tablespoons should do it) and whisk in the starch and cumin till there are no lumps. Gently stir it back into the soup. Allow to simmer and thicken. Just before serving, add the basil or cilantro.

Serve with corn chips, sour cream, green onions, and your favorite hot sauce.

Recipe: Lamb Burger with Apple and Gruyere

For Mother's Day, Papa-Bug & Brother-Bug made me these lovely lamb burgers. Simple and very tasty. It's the honey-dijon sauce that really puts them over the top. We ate them outside after a day of wonderful sunshine and yard work, with oven-baked french fries. Simple, yet gourmet and deeply satisfying.

No pictures, because we ate them up too fast!

A couple of tips.
Get good buns - if you're going all the way with a fine cheese and good meat, don't scrimp on the buns. Go to a bakery and see what they have that's real. Your standard wonderbun just won't cut it here.

Get pastured lamb. Seriously. I could (and eventually will) go on and on about the flavor differences in pastured versus feed-lot raised meat. But the place that I notice the biggest difference is in lamb. Good lamb, from animals who have been with their herd in lush fields, is amazing. It doesn't get much better. Cheap lamb tastes...cheap. And it's cruel. But if you are making hard decisions with your food dollars - and with the need for organics for many people combined with rising food costs, who isn't? - choose to get the pastured and worth-every-penny lamb.

Lamb Burgers with Apple and Gruyere

1+ pounds pastured ground Lamb (1 pound will make 4 quarter-pound burgers...do your math and figure out what you need.
2-3 tart apples - Papa-Bug used Granny Smith
Wodge of Gruyere (enough to have slices for the number of burgers you are making, but can you get too much?)
Good buns - as mentioned above
Romaine hearts
Salt, pepper & onion powder to mix into the meat
Olive oil
Creamy Honey-Dijon Sauce
1-2 tablespoons honey (gently warmed till melty)
1-2 tablespoons dijon mustard
2-4 tablespoons whole yogurt
Mix throughly, tasting and adjusting honey and mustard till you're satisfied.

Mix the meat with the salt, pepper and onion powder to taste and form into patties. Peel and slice the apples into cross-wise rings, taking the core out of each ring. Toss the apple rings with olive oil. When the grill is ready (I assume you know what you are doing here. There are lots of website dedicated to the hows of grilling if you need help...), put the apples on, grilling them till they are warm through. Add the burgers and grill as you would any burger. Add the cheese near the end of the burger's second side, and the apple on top. When the burgers are satisfactory, remove and quickly toast the buns over the grill. Spread each bun generously with the Honey-Dijon Sauce, apply burger, and romaine. Enjoy.

Bonus!

Easy Oven Fries

Preheat the oven to 425F.

For a family of 4 cut 3 average sized potatoes into your favorite fry shape - long and skinny, short and fat, wedges, whatever. Toss with salt, pepper & olive oil (or a combination of melted butter and coconut oil). Spread the fries on cookie sheet in a single layer. Pop those fries into the oven for about 15-20 minutes, turning half way though. The time they need to bake will depend on how thick or thin you cut them. Poke them with a fork to see if they are done.

These are so easy that I wonder at buying frozen fries (even though I do so at times...).

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If you are in the Willamette Valley, Oregon and need some pastured Lamb...because you read my recipe and now you are craving...the Deck Family Farm sells such an item from the farm, which you can visit or at 7 different Saturday Farmers' Markets! One in Eugene and 6 in Portland. Contact them for more details.

The Flavor of Milk

Sister-Bug drinks her fresh milk in the dairy barn at Deck Family Farm.

We drink raw milk. We are blessed to have many local farms and friends that choose to leave their milk in its whole and most nourishing state.

Because of pick-up issues we took a break from raw milk, getting regular old organic carton milk at the store. Our busy life being what it is, I forgot. Then, out at the Deck Family Farm the other day, we pulled cups of fresh, cold milk from the big milk tank. The flavor hit me, deeply resonating as food, nutrition, satiation. One sip and I could feel my body respond to the goodness of it.

We're back on raw milk now.

There is tremendous controversy around the benefits versus the safety of raw dairy products. I don't need to address that controversy here and now. You know what side I am on. I'm on the side with the good flavor - that my body deeply and viscerally recognizes as Food.

You can find out more about the benefits (and some of the risks) of raw milk here:

Raw Milk Facts 
Raw Milk Risks & Benefits
Health Benefits of Raw Milk

Selling raw milk is illegal in most states. Find out how to legally buy it here.

If you live in the Eugene/Springfield area, check out the Deck Family Farm's Creamy Cow Share.

Ever thought of making cheese? The less pasteurization the milk is exposed to, the better your cheese product. Fresh raw milk makes the best fresh mozzarella - and it is almost tomato & basil time....

And one final thought about milk. Many people tout the benefits of whole food, eat whole grain bread and leafy green veggies. At the grocery they stock up on 2% (or skim) milk and low fat yogurt. That dairy has been altered and processed to have some of its nutrients removed. It's not a whole food. Just a thought.

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Because I love and revere local food, and whole food I really enjoy writing about the cooking and experiences I have. I work at the Deck Family Farm booth at the Lane County Farmer's Market and we eat almost all Deck meat. As the Lonesome Whistle feature slows down, I plan on featuring more Deck products and writing about pastured meat - because cooking it is a little different than cooking feed-lot meat! And it's all just so very tasty...

Recipe: Bite the Bullet Chili

The Dutch Bullet Beans  from Lonesome Whistle have such a great smokey flavor that they are perfect for chili... I was sure. And then I thought of the name and knew a recipe had to be born.

Usually we make chili with darker red or black beans and lots if steak, sausage, and other meat. But I didn't want such a heavy chili, feeling like too much would overwhelm the beans. So without further rambling...


Bite The Bullet Chili

1 lb. ground beef
2 cups dry Dutch Bullet Beans
1 onion
2 cloves of garlic
*Spices to taste
2-3 cups water or broth
3-4 leaves of kale or chard (optional)
Salt and pepper to taste

Prepare your beans - soaking, rinsing, par-cooking, to suit your preference. If you put them in the chili dry, add some cooking time!

Chop the onion and mince the garlic, sauté till they are transparent. Add the beef and brown slightly. Add spices.

*I used some mild New Mexico green chilis from a friend and a touch of red chili. With the name, I really wanted to make something spicer, with a nice kick, but I was cooking for kid palate and Brother-Bug hates all things with any spice at all. I contented myself with adding personal kick later when serving. Beyond the chilies, I put in some cumin, oregano, and just a dash of nutmeg.

Add the bean with the water or broth. Use just enough liquid to barely cover the beans if you want a thick chili, more water for a thinner product. Cover and bring to a boil. Turn to low and simmer till the beans are done - check the water level every 20-40 minutes, adding more water if needed.

Just before it was done I chopped up some chard that needed to be used and threw it in. It was a nice addition but made it feel less like true chili. That's your call. I like getting greens into anything and everything the kids eat. 

Adjust flavors with salt, pepper, more chili...

Serve with cornbread or corn chips and sour cream.

It all was consumed before I could take a picture - so make it yourself and find out what it looks like!!

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A side note on bean substitution:  Dutch Bullet Beans are a very specific heirloom bean. With Rio Zape beans you can use a dark bean to substitue, with Calypso beans a white... your final product will taste a little different because the flavors of heirloom products are so pronounced, but it will be similar enough. The Dutch Bullets have such a special flavor that I don't know what could possibly substitute. If you find something that you think would be a good match, let me know!

Buckwheat Pancakes for Breakfast

Swimming in Maple Syrup...

We've been enjoying Lonesome Whistle's Buckwheat flour in our pancakes and waffles recently.

For either pancakes or waffles I use a basic recipe (usually from Mark Bittman's 'How to Cook Everything"). When I add the flour I measure half buckwheat and half white. Sometimes I'll mix in some whole wheat, add a little bran or oat flour or whatever I've got, but that's dependent on the day and what's in the pantry.

In the waffle maker, the buckwheat waffles seem to be more crisp than a regular waffle - I wonder if this has to do more with the buckwheat or with the freshness of the flour?

I usually make my pancakes with thinned yogurt (buttermilk being rarely on hand) or milk soured with a little vinegar. Today I had some sour milk that needed to be used and I added that instead of yogurt.

My pancakes with yogurt are very good and cook up really nicely, but the sour milk really made a world of difference. The milk based pancakes were so much fluffier and cooked more evenly on the griddle. The yogurt pancakes are denser, more "stick-to-your-ribs" kind if a cake, pairing well with apple sauce and light molasses. The sour milk cakes absorbed the butter and maple syrup perfectly, and didn't need anything else to compliment their flavors.

It's funny to me that something as hideous as soured milk can make something as fabulous as a pancake so much better!

Rio Zapé Bean Dip

I'd never made bean dip before. So, after tasting the dark and rich flavors of Lonesome Whistle's Rio Zapé beans, I thought it was time to give it a whirl. Here's what I came up with:



Rio Zapé Bean Dip
2 cups cooked beans - if you don't have Rio Zapes, try a black bean
1/4 cup chopped onion (or less - mine was a little to onion-ish)
2 cloves garlic
2-3 tbl lime juice
1 tsp each smoked paprika and oregano
1/2 tsp cumin
4-8 green olives
Cayenne or other hot pepper to taste
Salt to taste
Olive oil to blend

Put all the ingredients into a good processor - reserving the olive oil salt, and half the lemon juice. Blend well. Slowly pour in the olive oil while blending, checking the consistency often. When you like the consistency, adjust the flavoring with lemon, salt, additional green olives, and peppers.

Dip chips, add to nachos, sandwich spread?? Enjoy!

A Collection of Soup

Over at TidyMom they are collecting soup recipes. I think this is brilliant, because I love soup. There is a give away also, but my motivation is mostly my love of soup. I looked back over my posts and here are all the soup recipes I have posted about. All tried and true favorites - which one will you try?

Almost-Instant French Onion Soup - this relies on the magic of a slow cooker. It's not instant in that you have to start it the night before. It is instant in that your total cooking time is 20 minutes with a food processor. And you end up with extra caramelized onions, which is always good.

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Dinosaur Bean Soup - a creation I made when working with some heirloom beans from a local farmer. The first part of the post is about the bean and grain CSA that I belong to (and love). The soup recipe is near the end.

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Sunshine Soup and Ham & Barley Winter Stew - two recipes in one post! The sunshine soup is a bright soup with all red, yellow, and orange ingredients that we made for Winter Solstice. The Ham & Barley Stew is just what is says it is. Both these recipes feature more heirloom beans and grains from my CSA. The flavors of these ingredients is amazing and worth tracking down if you have time and resources.

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Summer Cucumber Soup - yesterday it was warm here, and sunny! We worked outside for a while, transplanting raspberry canes, and I got to thinking about all the tasty summer foods in the nearing future. This recipe is not appropriate now...but will be in just a few months. And SOOOO refreshing on a summer day!

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Sweet Potato & Beef Stew - using that earlier technique of slow-cooker caramelized onions, I made this amazing stew a couple weeks ago. There is no picture because we ate it to fast. There were no left overs.

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So those are the soup recipes I've posted here. I hope you try them out, enjoy them, and let me know. And really - give-away or no give-away, there are some amazing recipes in the Soupapalooza post I linked to in the beginning. This is the official line: "Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset!" The give-away ends today, but that is no reason to ignore the cache of amazing recipes. Check them out.

Calypso Beans

Beautiful. Striking.

Of all the delightful items in the grain & bean CSA, I think the Calypso beans are my favorite. I was so happy to cook them up, and especially happy that they retain much of their color and pattern when they are cooked. I was a little worried they would be like red lentils - so pretty dried and so blah when cooked. But the black and white fades to ivory and charcoal grey and is still very striking.

Their texture is creamy and perfectly starchy; Kasey compares them to new potatoes. My batch didn't hold their shape as well, but I think I over cooked them or added too muck soda to the cooking water. They have the less robust flavor of a white bean, but more complex than your average white bean. Our tester bean-pot (beans, olive oil, salt, herbs) was heartily enjoyed by all of the family. Brother-Bug made some comments about eating the cow-beans.

The leftovers made into one easy lunch and one fabulous dinner.

For lunch I re-warmed the beans and tossed them with baby spinach and a generous amount of Gorgonzola. Simple. Divine. Deeply satiating. The warm beans wilted the spinach and softened the Gorgonzola, and the flavors merged in a wonderful way.

Cooked Calypsos - still so striking to look at.

Dinner was more complex than tossing some beans and spinach.

Delicata Squash Stuffed with Calypso Beans

3 Delicata squash (though probably any winter squash would work)
1 cup cooked Calypso beans (if you can't get Calypso beans, try a good white bean)
1 cup cooked brown rice
1/2 cup frozen peas
1/2 cup cream cheese
1 cup grated sharp cheddar
Salt, pepper & herbs to taste.

Preheat the oven to 400. Cut the squash in half and lay open side down in a baking dish with a little water. Cook until easily pierced by a fork, remove from the oven and reduce the heat to 350.

(Note: I always scrape squash seeds and strings after I bake them. The softened squash is far easier to work with.)

While the squash cools, mid the remaining ingredients together (reserving half the grated cheese) in a bowl - adjust for taste and personal desire. If I had been making this for adults, I think some red chili flakes would have been good, but that was not an option for my kids.

Scrape the seeds and strings from the squash. Leave the flesh intact. Fill and then over-fill the squash halves with the bean and rice mixture. Top with the remaining cheese. Place the squash in a baking pan and pop in I the oven until the cheese is all golden and good.

The only bummer here is that the cheese on top hides the beautiful beans.

 This squash is a balanced meal in itself, but a salad makes a nice accompaniment.

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In other bean and grain news, I started a sourdough starter with half white flour and half Kasey's excellent whole wheat flour. I've never made my own starter before, so I am excited to see what happens and how it turns out.

So You Forgot To Soak The Beans?

So many beautiful beans in the world...

This is a perpetual issue for me - I can remember to get dinner going early enough, but I think I have remembered to give my beans am overnight soak maybe half a dozen times in my adult life. For years this frequently prevented me from cooking bean recipes.

Finally I read Mark Bittman's How To Cook Everything, in which he does not insist on pre-soaking beans.

"[The myth of soaking beans...] is the most egregious, and the most harmful , because it has given millions of people the idea that beans must be prepared well in advance. Although soaking speeds cooking, it does not do so significantly. If you soak most beans overnight you will shave fifteen to thirty minutes off the cooking time."

(Bittman; How to Cook Everything; pg. 500)

Equipped with his ideas I began to explore cooking beans in a satisfactory and short-sighted way that works for me.

Bittman's recommendation is to cover the beans with water, bring to a boil, cover loosely, and simmer (stirring occasionally) till done.

I tried this with several types of beans and found it worked, but didn't quite cook the beans to my taste. My adaptations work as follows:

Warm water in a tea kettle and pour over rinsed beans. Lid the soaking beans and let sit for 30 minutes or more. Strain and rinse.

Stove Top:
Put the beans, a teaspoon of baking soda (I use about one teaspoon per cup if dry beans - very approximate) and ample water in the cooking pan. Turn on high heat. Bring to a boil, reduce heat to medium low and simmer till the beans are tender. This should be between 30 and 60 minutes, depending on the beans. I never time them, but instead check them periodically.

Slow Cooker:
Place the beans, baking soda, and ample water in the slow cooker. I then turn mine to high for 6 hours. This might make my beans a little mushy, but I usually check them frequently throughout the day if I am home and turn the cooker off when they are done.

This works especially well with fresh beans, such as the heirlooms I have been playing with from Lonesome Whistle. And if you are cooking beans, make a double batch. Take half of the soaked beans and freeze them in their soaking water. They are ready to cook when you have even less time than usual!

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As an aside, I highly recommend Bittman's book. It's an excellent go-to for any and (almost) all cooking questions.

Two Soups for You

Though I haven't been doing much writing here, I have still been cooking, and cooking a lot! Partly holiday feasts and partly the exciting beans and grains, and mostly that we get hungry and must eat good food.

Among other things, I put together these two soup recipes and since both use ingredients from Lonesome Whistle, I wanted to share... And I really love to share the recipes I create. Recipe creation feel like such an art form, and one that benefits most when the recipes go out into the world.

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Sunshine Soup

I made this with Brother-Bug and his best friend when we gathered to call back the light at the (close to the) Winter Solstice. We chose ingredients that were red, yellow, and orange to help us see the return of the sun. It was a good match with an Irish Soda Bread and some broccoli. We shaped the bread like a sun, and the broccoli represented the coming summer trees. It was a tasty and magic meal!

Soda Bread Sunshine!

1/2 Butternut squash
3 carrots
5 c water
2 T veggie bouillon

Cook squash, carrots, water and billion till the carrots are soft. Blend or mash till smooth.

Add to the soup purée:

1 1/2 cups Vermont Cranberry beans, precooked
1c frozen corn
About a teaspoon each of powdered ginger & mustard
1/2 teaspoon grated nutmeg
Salt and pepper to taste

Heat through till the corn and beans are warm and the spice flavors have mingled a bit.

Serve and enjoy. Sing "Here Comes the Sun".

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Ham & Barley Winter Stew

Close up of Purple Barley - gorgeous, right?

1 ham hock
1 cup purple barley
2 sweet potatoes, cubed
1 white potato, cubed
2-3 tablespoons smoked paprika
Water to cover
Bay leaf
Parsley
Salt & Pepper

I made this in my slow-cooker - any excuse to use the Christmas present, right? I put all the ingredients in, covered them with water, and cooked it on high for about 5 hours. Before serving, pull out the hock and strip any clinging meat into the stew. Adjust the seasoning.

Serve with crusty bread.

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I'm thinking of grinding some of the Dakota Black Popcorn in my grain mill, and seeing how it comes out as cornbread....

Overnight Oatmeal

I got a new slow cooker for Christmas. It was time. I was using my mom's old hand-me-down and the small crack in the crock was getting bigger... and wiggly... and soon would not be so watertight. I'm thrilled with my new one. It programs to turn to warm after a set time, so whenever I cook it, the food stays warm, but doesn't over cook. I love it.

With my delivery of beans and grains from Lonesome Whistle there was a bag of Scottish Oats. The instructions call for giving them 30 minutes to cook stove top, and it's rare that I get a full 30 minutes to cook for my hungry tigers in the morning. But with the slow cooker...

Put 1 cup of Scottish Oats and a pinch of salt into a slow cooker with 5 cups of water (yes, this is a cup more than Kasey's instructions call for) at bed time. Set to Low for 8 hours. If you have a timed cooker it will switch to warm in the night, or still be slowly cooking when you get up. Regardless, when you get up, there will be warm oatmeal, ready to go.

The only disclaimer I feel I should add is that because of the long, low cooking time the oatmeal ends up more gooey than some people might like. We didn't mind at all. 

This is the perfect thing to do the night before a busy morning. Add some raisins, cashews, maple syrup...

I'm going to try it with barley next. I love barley cereal.

CSA pick up number one and a quick dinner

I was so excited as I opened my bucket of goodies from Lonesome Whistle Farm; the kind of anticipation my kids are feeling about the impending holidays. Flour! Barley! Beans! Oats!

Thursday after delivery was an unusually busy Thursday, with us rolling in late from errands due to a birthday party. I knew we would be snacking and enjoying cake and coconut ice cream, so something simple for dinner was key.

Bread.
Beans.
Greens.

Brother-Bug chose the Vermont Cranberry beans and I set them in some warm water for a quick soak. Because the beans were so fresh they started to plump up right away.

Personal Disclaimer: I never remember to overnight soak my beans. I have, therefore, become adept at cooking dry beans fairly quickly without a pressure cooker. More about that in a future post.

A fuzzy picture of soaking beans.

After a couple of hours soaking, I rinsed the beans, added fresh water, and set them to boil, then simmer. They smelled divine and wonderfully bean-y while they cooked. I turned them off after about a half hour and left them. We ran errands and went to the birthday party. When we got home, while the bread was baking, I turned the stove back on and reheated the beans. Strained, mixed with olive oil, salt, pepper and thyme, they were ready to eat.

Onto the bread.

I like yeast breads better than quick breads, but I didn't have time for a long rise, punch down, and rise again. I was on a major time line. I adapted the Master Recipe from Artisan Bread in Five Minutes a Day as follows:

Measure 1 1/2 cups warm water, 1/4 cup honey, and about a tablespoon of yeast into a bowl and let sit till the yeast is going. If you've made bread before you will know what I mean.

In a large mixing bowl combine:
3 cups flour (I did one of the Rye flour, one and a half of the Whole Wheat, and a half cup of organic white flour to lighten the texture a bit)
1/2 tbl. salt

Add the water/yeast/honey, beating vigorously with a wooden spoon. The dough will be very sticky. Don't knead it. Don't add more flour. I swear. Cover the bowl with a towel.

Let it sit until you are ready to preheat the over (to 400 degrees). At least an hour, longer is okay too. Once you set the oven to heat, flour your hands and form a quick round loaf. Don't try for anything super artistic, just make a basic loaf shape. Cut a couple of slashes in the top with a sharp knife. Let it rest while the oven finishes heating.

I bake my bread on a pizza stone, but a cookie sheet will work too. Make sure you set your resting loaf on coarse corn meal so you can move it around easily.

When the oven is hot, put the bread in and bake for... I forgot to look at the time. Darn it. I baked it till the crust was turning a little golden and the bread made a hollow thump when I tapped the bottom.

Cool and slice. Eat!

That was the bread.

As I stated, I re-warmed the beans and baked the bread when we got home. I sauteed some kale. That was it. And it was good. It was eaten up by all family members, even those who had recently gorged on cake.

The Vermont Cranberry beans are almost aromatic in flavor - the same way the nuttiness of an almond is aromatic and still nutty. They don't taste like almonds...it just struck me as the same kind of rich and subtle flavor, if not the actual same flavor. Their texture is smooth and starchy-creamy. Satisfying. Filling. And they are so rich in both flavor and texture that they didn't need more than the oil, thyme, salt, and pepper I tossed them in. Even that could have been too much. I am excited to try them in a recipe and see how they stand up to other flavors.

Papa-Bug expressed it best: 

"If beans were like this people would eat them."

Such a pretty, simple, satisfying meal...

And he's right. These beans are much more than just a burrito filler, to be covered over with other flavors. If I could always eat beans like these I would eat beans far more often. Thank goodness for the CSA!

The bread, the flavors of the flour... Wow. I wanted to keep eating it even after I was full. It was a dense bread due partly to the whole-ness of the flour and the short rise time, which was what I wanted for our dinner. It was a little sour and a little savory and rich of that nutty flavor that is an essential part of fresh wheat. Warm with butter... YUM!



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A couple of nights later I threw together this recipe which was a hit with the whole family. I made this up out of a moment of indecision - wanting to cook with all the lovely things from Kasey and not knowing what to choose!

1 cup Arikara beans
1 cup Vt. Cranberry beans
1 cup purple barley
1/2 cup dried mushrooms (I used chantrelles - and if you soak them separately you can use the soaking water in your broth)

1 tbl. olive oil
1/2 onion
2 cloves garlic
2 bay leaves
3-4 cups broth (I used a mixture of water and chantrelle broth)
1- tsp. dried thyme or marjoram
1-2 cups frozen corn
Salt & Pepper

Soak the beans, barley and mushrooms for about an hour. In a soup pot, Saute the onion and garlic in the olive oil. Strain the beans and barley, add to the pot with the mushrooms, broth, bay, & thyme/marjoram. Bring to a boil and reduce to simmer till the beans and barley are done. Add the frozen corn and continue to cook till the corn is warm through. Salt and pepper to taste.

Enjoy!

Meet Our Farmers: Lonesome Whistle Farm

We are getting ready and excited for the first delivery from our Lonesome Whistle Farm Grain & Bean CSA. While we wait, I thought I would bring you a post highlighting Kasey & Jeff, and some of what they are doing. My earlier post about Black & White Popcorn balls was also graced by Lonesome Whistle harvest.

Growing fields of beans.

This post is an interview with Kasey White. She and Jeff are the ones growing us such good beans and grains. One of my favorite things about shopping at my Farmer's Market is developing relationships and deepening my understanding about food and where it comes from. Getting to know Kasey, hear her passion for garlic, and see her wonderful bean jewelery has been a delight.  

An heirloom bean from the Mega-Whole-Nutrition-Style store might be tasty, but one that my friend and community member grew will always taste just a little better to me. I know that it is mostly in my mind, but that's okay. I love the warm feeling I get eating foods that came from friends. 

That said, let's meet Kasey, Jeff, and their lovely 

Tell us a little about your farm...how big is it? What do you grow? 

We grow beans, grains, corn, and vegetable crops on 20 acres.  We are located 9 miles north of downtown Eugene on River Road.  

When did you start farming?

We started farming in 2003 on 2 acres and have been on 3 different farms in our 9 years.  We just secured land with the help of some investors and will be putting roots down on this farm, very exciting.

 Why did you start farming?

We have a food justice and social activism goal with our farming.  We wanted to do something meaningful and direct with our lives and provide healthy food for us and our community with the goal of becoming less dependent on corporations to meet our needs. 

Some of that hard work...Brother-Bug loves this!

What is the hardest thing about being a farmer?

The work never stops.  You are always thinking about what the next step is and problem-solving.  Often, we are using equipment we have no experience with and old equipment at that.  Like a combine from the 1970's and cultivating tractor from the 50's.  You have to be on your toes and a jack of all trades to do it well.  It's hard being "on" all the time. 

What is your favorite thing about being a farmer?

Making my own schedule and the quiet time in the field to have my thoughts to myself.  Not punching a time clock, and being creative.  We see farming as an art form.   

Why grow heirloom beans and grains? Why should we buy them?

We grow heirloom seeds because they are open pollinated, old varieties that are interesting and resilient.  They are not available through the industrial food system, and many of the varieties have outstanding taste and characteristics.  We keep discovering new and beautiful beans and corns that we can't resist to grow out each year.   

What is your favorite thing to grow?

Jeff's favorite is corn.  We grow Dakota Black popcorn and other dent corns.  I love the beans personally.  I love them so much that I am making jewelry out of them.   

Of the things you grow, what is your favorite thing to eat?

Bean burritos are Jeff's favorite food of all time.  He eats two large ones a day, in fact.  I love to eat beans too, but love making my own bread with our grains and using our vegetables too.   

Share a favorite recipe?

The beautiful booth at the Lane County Farmers Market in downtown Eugene.

My basic pot of beans is seasoned with rosemary, thyme, olive oil, and salt and pepper.  Really simple. 
 
Besides signing up for a CSA share, what can community members do to help local farmers?

The best thing to do is come to farmers market or become a CSA member and offer support to farmers through your consistent buying, eating, and enjoying of their foods.  Small gestures go along way in the middle of a stressful farm season.  

If we wanted to come visit the farm, how would we go about it?

We would love to show you the farm! Because of our schedules, please call or email in advance of your visit to make sure we are able to show you around. 
You can contact the farm here. 

Who wouldn't want to eat beans and grains grown by such loving and beautiful people?

Blogging About Beans

I have a farmer friend named Kasey White, of Lonesome Whistle Farm. They grow amazing garlic, assorted tomatoes and etcetera, and heirloom beans & grains.  They also grow black popcorn, which is really exciting and a perfect Halloween treat!

Look closely at the amazing colors of all those beans!

Their farm offers a CSA for their beans and grains, and I am so excited to be on the list of CSA Members. I am doubly excited because I am working off part of the cost of my share by featuring these tasty foods, and creating recipes for them, all to be exhibited here on my blog. I like this arrangement because I love to work for food, I like the challenge of new recipes, and I want to help support farmers - especially farmers who are trying to grow heirloom species and keep bio-diversity alive.

The CSA starts officially this month, and to start us off, Casey gave me a little bag of "Ireland Creek Annie" beans from last year's harvest. Lonesome Whistle didn't grow this bean again this season, so we will have to look elsewhere for it... because it was really, really tasty.



To start learning about heirloom beans, I'm going to cook each one as a plain bean before I attempt any recipes. I had heard Kasey say that heirloom beans have more complex flavors than the regular old black bean or kidney bean you buy in the store, so with the Ireland Creek Annie beans, I set out to test that assertion.

Beautiful beans. Gorgeous garlic.

These beans are a "white bean", of the kind you might use in baked beans, or a simple bean soup (keep reading if you like the soup idea...).  With half of the pound we soaked them in warm water, and cooked them at a simmer on low for a while.

(In the future I will give better, more detailed information about my cooking process...promise.)

Sister-Bug examines the dry beans.

Anyway. They had a soak and simmer until they tested done.

I mixed them with a little of Kasey's garlic, some butter, and some parsley... and of course a touch of salt and pepper. Just plain beans.

And what do you know! They were way more flavorful than most beans I have eaten. The garlic and the butter were good, but these beans could have stood alone as just a simple bean and still been very enjoyed by our family.

Their texture was smooth and a little starchy, and the flavor was nutty. One thing I have noticed about other heirloom foods I have tried, and these beans are no different, is that they taste like the "normal" incarnation of the food (white beans in this case) only more so. These beans were "beanier" than my usual white beans.

When cooked, they retained their color and shape better than my usual bean. There were few of the exploded or mushy beans mixed in, and they held up well when I was stirring in the butter and garlic. 

They were a huge hit with my family - everyone eating them up with alacrity.

Beans, garlic, butter... Bon apetit!

 With the second half of the pound, I wanted to see how they fared in a more flavorful recipe. I invented

Dinosaur Bean Soup

It comes by its name from the addition of Italian Kale, which my family thinks looks like something a dinosaur might eat or wear.

1 large leek - coarsely chopped
1 celeriac - peeled and cubed
1/2lb bacon - cut into chunks or bits
1 bay leaf
2 cloves garlic - minced
1/2 lb Ireland Creek Annie beans - pre-soaked (or other white heirloom bean)
1/2 by Italian kale - coarsely chopped or torn
4-ish cups of water
Salt and pepper

Heat a large soup pot. Add the bacon (we used Deck Family Farm Lamb Bacon, which has a flavor like no other. If you haven't tried Lamb Bacon, I think you should. Unless you don't eat lamb...). I usually take scissors and snip the strips into 1/2 inch pieces as I add it to the pan. Cook for a couple of minutes to let the fat coat the pan, then add the leek, celeriac, bay leaf, and garlic. Cook for until the bacon is just beginning to crisp.

Add the soaked beans and water. Cover and simmer for about 40 minutes. Check the beans a couple of times. If you have pre-cooked your beans, you need to just heat the water and everything thoroughly. Just before serving, add the kale, stir, and wait a few moments for the kale to wilt.

(To make a vegetarian version, omit the bacon, saute the veggies in olive oil, and add 1/2 tsp. veggie bullion to fill out the missing bacon flavor.)

Serve and enjoy. This is good with crusty bread.

Sister-Bug gives these beans her hungry toddler award. She wouldn't stop eating them!

Keep checking back for more bean recipes, information about heirloom beans & grains, and other related content. And go to your Farmer's Market and find a heirloom bean farmer, because if these beans are any indication, you will not be disappointed!

12 Reasons to Frequent Your Local Farmers Market

Eugene, Oregon and the surrounding Willamette Valley is full of amazing farms that grow hugely diverse crops. We boast an amazing Farmers Market. What does your Local Market have?

Pink oyster mushrooms. We will be tasting these tonight...

Assorted fresh breads... not pictured are the amazing pastries these folks make.

Onions and tomatoes...

I never can decide what kind of berries I want to buy when they are all ripe at once...

Picked early this morning....

Just get near the basil and breathe deep...

These pepper plants have me eyeballing good sun spots for next year's garden...

Roasted hazlenuts... use in chocolate confections, pesto, or anywhere else.

It's all so bountiful - as through a huge cornucopia spilled out, covering these two blocks.

Melons are finally ripe and so sweet.

Fresh, raw honey...and the beeswax that comes with it.

And flowers. I love seeing people walking around market with an armful of flowers.

There was extra milk in my fridge, a whole gallon. Luckily the time was right, the weather was good, and the basil and tomatoes... well, you saw the pictures. With half an hour in the kitchen to make some mozzarella, as well as a drizzle of olive oil and balsamic vinegar...

Fresh mozzarella, tomatoes, and basil, drizzled with olive oil and balsamic vinegar and we are ready for dinner.

...we enjoyed a perfect Caprese Salad for dinner.

Do you shop at your Farmers Market? What is your favorite thing to get there?