Summer Food Course Photos 2010

Summer Food Course Photos 2011

Summer Food Course Photos 2012

Welcome to this site, all interested in resilient farming!

Welcome to this site, all interested in resilient farming!

The postings most appropriate for you have the label, "Resilient Farms."



Monday, February 15, 2016

San Miguel de Allende

This few days in San Miguel de Allende have been a perfect blend of learning and teaching. First up, the 11th annual San Miguel de Allende Writer’s Conference and Literary Festival was a terrific mix of excellent faculty, stimulating keynotes, and interactive writing practice. Lessons learned about: Powerful storytelling (verbs, verbs, verbs), compelling writing (ending each paragraph with the reader wanting to know, what’s next?), and seamless narrative (the reader wants surprises, but not unbelievable ones). All are course- and life-lessons for my students (yes, even those in ENVS 319!).


Gail Sheehy, author of 17 best-selling books

Second, I have had the opportunity (in one day) to visit Mexico City’s museums and palaces – treasure trove of histories of Mesoamerican culture, the legacy of colonialism, and independent polities today. This was followed by a brief tour to Guanojuato, the area referred to as the birthplace of the early Mexican revolution.

Third, this was an important reconnaissance for the “Geographies of Hope” program March 19-26. What follows are images of lodging, excursions, setting, and foods – to whet the appetite of the travel- and information-hungry students who will be joining me on this adventure.












Wednesday, February 3, 2016

Candlemas, Candeleria, Imbolc, Persephone, Groundhog Day -- February 2

February 2 is the first day of spring in many traditions! I celebrated this year by attending a very beautiful service in Everson, WA -- where candles were display. Typically, this was the time of year when people melted down old and odd bits of candle to make new candles -- my children did this when they were younger. Here, a picture of hundreds of beautiful candles made by a friend to mark this first day of spring, and, a year full of light.




For me, I celebrated with thoughts of good cheese -- here, an unveiling of a new work. New-old, if you consider the age of the molds.
 Delicious! (underneath the rind, of course)

Thursday, January 21, 2016

Nourishing Foods

Here, homemade liver pate and roasted potatoes
 At the beginning of the school year, in September -- a feast of cheese, with our dried plums -- cheeses have been aged for some time. But, as I learned in France, the fresher, the better (almost)

Mozzarella supreme

I make cultured mozzarella, but in this picture, you can see a kind of hybrid long method-less long method -- with citrus acid (I use lemon juice) added to increase the acidity. Critical to achieving a good mozzarella "stretch" is the appropriate pH. Recipe from Mastering Artisan Cheesemaking by Gianaclis Caldwell. Unsalted version.


Thursday, November 19, 2015

Lovely Chèvre




Pretty little Deruta dish, with the creamy goat cheese, from Jewels and Fauna
This beautiful chevre has a unique texture – neither creamy nor overly dry. I milk into a pail or cup and then empty the milk into a ½ gallon jar that already has a minute bit of culture in it (about 1/16 tsp for a ½ gallon jar). The temprature of the milk (directly from the goat) is in the 80s, beautifully warm. The action of the cultures is immediate – in the digestion of sugars and the raising of the acidity. It will take the rennet to coagulate the solids and the cheesemaker to then separate the curds from the whey, producing the moist, chunky chevre in this image. The tiny cup is from Deruta in central Italy’s Umbria – the “real” home of such pottery.



Thursday, July 30, 2015

Enchanted Broccoli (Thanks to Moosewood)


ENCHANTED BROCCOLI CASSEROLE OR MEXIAN GREEN PEPPER CASSEROLE
Whole (broccoli, onion, garlic, spices, eggs)
Inexpensive (buy cheddar in bulk, and grate yourself)
Slow (sauté, bake)
Equitable)
Sensible
Tasty (as long as you don’t smother with cheese)

The Mexican Green Pepper Casserole is one of my favorite Moosewood recipes – I’ve used my own wan green peppers, and it’s really not as flavorful. But with luscious ones, and in the one oval ceramic casserole dish I use for baking, it is divine. Still of the Moosewood era of loads of cream, cheese, and butter.

1 lb. broccoli – tops and stems, steam until firm.  Rinse in cold water.
2 C noodles whole wheat and spinach, cook past ala dente (firm)


1 T butter
1 C chopped onion
1 Large clove crushed garlic
½ tsp. salt
½ tsp. Dill weed
Black pepper
Cayenne to taste


Sauté all of these together over medium heat stirring until the onions are translucent.  Combine with noodles.

3 Large eggs beat together well
¼ minced fresh parsley
1 ½ packed cups of mild cheddar

Mix in the above and broccoli.

Combine everything in a casserole dish, sprinkle with juice from 1 lemon and 2 tablespoons melted butter. Cover gently with foil.
Bake 30 minutes. Serves 4.

Wednesday, July 29, 2015

Recipe--salmon and cheese pate


SALMON AND CHEESE PATE

Whole (garlic and lemon)
Inexpensive (heck yes, with the canned pink – the way in which most people used to eat salmon in the lower 48)
Slow (actually, this is pretty darned fast)
Equitable (use family-fished salmon, if possible)



1 (7 oz.) can pink salmon (of course you could substitute fresh, see the difference in fat content below)
6 oz. full fat soft cream cheese
Salt and pepper to taste
1 garlic clove, peeled and crushed
Juice of ½ lemon
2 oz. melted butter
1tsp. powdered gelatin (substitution: stiff-beaten egg whites)
1 Tbsp. hot water
oiled molds – I use Northern California Chaffin Farm olive oil (I organize a buying co-op so as to get this oil as fresh as possible; this mid-season is the moist flavorful and the oil itself is lovely with saturated and polyunsaturated fats, but mostly monounsaturated)
I use a lovely glass heart-shaped mold – I save especially for this delicious pate.
            Put canned fish, undrained, into a bowl with the cheese, salt, pepper, garlic, and lemon juice. Pound together until quite smooth. Stir in the melted butter. Dissolve the gelatin in the water and stir into salmon mixture. Once mixture starts to stiffen, spoon into 6 oiled heart-shaped molds or into small soufflé dishes or 1 large mold.  Chill 2 to 3 hours until set. Unmold. Serve with toast or hot bread or crackers.

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Popular Types of Salmon

Trans(g)
Mono(g)
Poly(g)
Sat(g)
Total Fat(g)

Salmon Varieties (1/2 fillet serving)

-
1.49
2.15
0.89
5.49
-
4.16
5.03
1.94
12.55
-
7.66
7.78
4.32
21.48
-
4.23
3.94
2.50
11.74
-
8.17
3.72
2.96
16.95
-
8.71
5.54
6.14
20.65
-
3.05
1.78
1.66
7.46

Canned Salmon

-
1.71
1.86
1.42
5.78
-
3.29
3.58
2.72
11.12
-
6.85
7.47
5.68
23.17

Smoked Salmon

-
0.41
0.20
0.19
0.86
-
0.57
0.28
0.26
1.22
-
0.69
0.34
0.32
1.47