Heirloom Meals: Savoring Yesterday's Traditions Today

Monday July 05, 2010

Ms Murky Mondays:
Weekend Reflections

Waitsfield, VT, The Inn at the Round Barn, Anne Marie DeFreest,Tim Piper, Jack and Doreen Simko, Paul Finnerty, and of course, my love, Jim Finnerty.  Time spent in a favorite place and with my favorite people.


 

Sunset Rock, the Long Trail,


East Warren Rd, Warren 4th of July Parade,


Thunder Road Stock Car Races,


dairy cows, starlit nights, great food.


Route 100, covered bridge, Mad River, No bugs.

A place I know so well and miss dearly.
A soul refreshed. A dream reborn.

Friday July 02, 2010

Carole’s Concoctions:
Spice Rub for Flank Steak

As we meander into the 4th of July weekend I first wanted to reflect on what it is to be an American - and it just isn't all about the apple pie! We have the freedoms here in the USA to be and think freely; to embrace diversity and celebrate our independence through our diversity.

Ok, so what's cookin' in my kitchen this weekend?  Right now I have some vegetable soup on the stove - a great way to use some of the greens I have amassed in my fridge from the CSA. And because it's been quite chilly it will be a welcome item on the menu!!






 



My thoughts on food right now are to keep things simple like a spice rubbed flank steak, leafy green salad, beet salad, broccoli and fresh blueberries.
 
Here's my favorite spice rub recipe:
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon cinnamon
Mix together, then rub into flank steak.  Place flank steak in a gallon freezer bag with any extra rub and place in fridge for at least 8 hours for maximum flavor.  Grill on stove top or outdoor grill - your choice! Slice it thinly against the grain and serve over salad or with potatoes (salad or roasted new) and any other farm fresh veggies.
 
Celebrate your independence!!  I plan on doing the same grin
 
 

Thursday July 01, 2010

Heirloom Breeds & Seeds:
Farmer Val Thursdays

Have you ever dug potatoes? You exert so much effort for the reward of smooth, dirty, lumpy, delicious new potatoes ready to be popped in the oven, covered in butter and rosemary, and savored. 
Another crop that requires more work than it would seem are tomatoes. Planting is enough of a chore: hours on one's knees, bent over, shuffling every two feet to spade more rocky soil, but that is only where the work begins. Tomatoes must be staked (have you ever pounded stakes?), trellised, and pruned. 


Time and sleep are precious commodities to those who work on farms. At least food is never a problem... Farmers always seem to know somebody who knows somebody who has what you would like to eat. Get to know a farmer.
--
thou mayest...timshel

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