Heirloom Meals: Savoring Yesterday's Traditions Today

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

Wednesday June 30, 2010

Heirloom Meals Radio:
We are Live! at Heirloom Meals Radio


Today in the studio we had with us Teresa Tavares who was born in the Azores (more specifically, the island of Terceira) which is an archipelago located nearly half way between the U.S. and Portugal. If Teresa taught us one thing about Portugese food it's that you can never have too much sea salt in your pantry and onions and garlic for that matter too! What made her interview truly unique for us was how much she had to say about the use of veggies and meats in traditional dishes more than seafood which we had believed to be more of a culinary staple. Listen in and let your mouth water as Teresa describes the heirloom Al Cathra clay pot, her special steak recipe, family-famous rice pudding and much much more.


Carole Murko 20100630 1300.mp3http://www.box.net//static/flash/mp3player_player.swf?playlistURL=http://www.box.net/index.php?rm=box_v2_mp3_player_shared%26_playlist%26shared_name=upfv4t62yq%26node=f_459750962

Tuesday June 29, 2010

Life at Boulderwood:
All our Chickens in a Row

We've got all of our chickens in a row at Boulderwood this morning! 
Most days you can spot them taking dirt baths under the porch, competing for cracked corn, eyeing the forbidden gardens and chasing each other around. Along with the endless barn yard entertainment they also provide us the most delicious eggs. Recently, we were anxiously waiting to see if the pile of eggs one of our hens was sitting on for days were going to hatch or not but to no avail. 


In the background of this particular picture you can see where Jim has left off trying to literally straighten out the old ice house.  Presently it is the shelter for both the chickens and the horses but has experienced some serious sinkage over the last couple of years.  So far, Jim, with the help of his son Matt, successfully raised the left side 6 inches!  One more inch would make it perfect but we didn't want to push our luck trying to lift the building again with the tractor. Great job guys!

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