Heirloom Meals: Savoring Yesterday's Traditions Today

Tuesday June 08, 2010

Life at Boulderwood:
Uni, our Guinea Hen

That which we call an Uni, by any other name...

Depending on which side of the fence you are on, quite literally, Uni, the guinea hen can be either unnerving or endearing.  He spends most of his days on the porch nipping at the zippers hanging from Jim's golf bag, repeatedly carving his initials into the kitchen's wooden screen door or playing follow-the-leader with any moving body.  His favorite Boulderwood buddy is undoubtedly Burtee the Border Collie who he runs, rests and romps with endlessly.  Burtee does police Uni, however, when his fowl friend starts intimidating the guests.  All you have to do is say, "Burtee, get the chicken!" and the path is cleared.


 


Hatched right here at Boulderwood, Uni, now at the age of 6, has acquired himself quite the status as his portrait hangs over the family dining table.  Our friend, Helga, did a beautiful job of capturing Uni's balloony yet statuesque posture and smart coloring with her oil paints-wouldn't you agree??




 

Happy tweets and trills to all this Tuesday, straight from the Guinea's beak!

Monday June 07, 2010

Ms Murky Mondays:
And we’re off!

After a busy week of prepping and executing the Close Encounters event, we are turning all of our focus back to getting Heirloom Meals funded for its PBS debut. 
Today we are heading into New York City for the premier of Country Living Magazine and New World Home's New Old Green Modular Homes on display at the World Financial Center. We are looking forward to consulting with the modular company about designing the kitchens and providing cooking demos for other model homes mostly because their mission to incorporate heirloom architecture with modern, sustainable technology is completely in-line with our own lifestyle philosophies!



Later on in the week we will be launching Heirloom Meals onto the Kickstarter website which provide grassroots and community based initiatives a platform to receive funding from viewers (known and unknown!) and a chance to offer rewards for donations given. (http://www.Kickstarter.com)  There is a time limit, however, for how long projects are allowed to request donations so we are committed to keeping everyone highly informed about the where, when and how once Heirloom Meals is released on Kickstarter.

Finally, we are fortunate to have attracted a whole range of guests for Heirloom Meals Radio for the summer months ahead and we thank them all for being excited and supportive of our project.  Heirloom Meals really comes alive in the studio when guests are able to give a voice to their food history and memories for others to listen and relate to.  No doubt that a television show would provide us with many other interviewing possibilities but the radio show, for now, is a definite favorite.

Friday June 04, 2010

Carole’s Concoctions:
Close Encounters with Music Gala Reception

Heirloom Meals is catering the Close Encounters with Music patron's reception at the Taggart House in Stockbridge this Saturday and all hands are on deck to help out in the Boulderwood kitchen!   In the interest of keeping everyone's imaginations and taste buds happy, we want to share with you our menu for the evening along with some photographs of the Murko gals in action.  Carole's mother, Jo, has come up for the weekend to act as our saporous ship's ballast among this sea of cookbooks, recipes, appliances and spatters.  Thank you, Jo!



It is our second year hosting the event so some of the recipes are requested repeats and others are delicious newcomers that we hope the guests will enjoy but also inspire our readers to consider as summer hors d'oeuvres for their own gettogethers.




THE Menu (You'll notice that we LOVE our sauces but even though we LOVE Seinfeld too, please no double-dippin'!)

Passsed Hors d'Oeuvres:

Chicken Satay with peanut dipping sauce
Grilled Salmon Skewers with garlic soy dipping sauce
Phyllo Triangles with roasted red peppers and goat cheese
Mushroom Strudel
Dilled Gravlax with Mustard Sauce on Pumpernickel
Miniature Asparagus Risotto Cakes



Camembert Walnut Pastries
Miniature Oriental Chicken Salad Tartlets
Miniature Quesadillas
Skewered Ravioli filled with Mushrooms with lemon dipping sauce

Stationary Hors d'Oeuvres:

Crudite with Tarragon-chive dipping sauce
Asparagus with Wasabi dipping sauce
Endives with Smoked Salmon Mousse
Wedges of assorted Vegetable Frittatas
Mini Orange Muffins with Smoked Turkey
Lahvash Pizza with caramelized onions and goat cheese
Assorted nuts (sweet and savory)
The No-Party-Is-Complete-Without-It Cheese Board with slices of apples and grapes
Crackers and Breads
Lemon cake and assorted cookies and brownies
Dulce De Leche Cheesecakes





If you are curious about any of the recipes let us know and we can send them your way!
Happy Friday!





 We would like to think that Uni the guinea hen pecks at the door for a chance to taste some goodies but it's more like our ankles!

Thursday June 03, 2010

Heirloom Breeds & Seeds:
Farmer Val Thursdays!

Farm Girl Farm

The name is so telling. All women. There is chemistry, drama, and mind blowing teamwork. All five from dramatically different backgrounds drawn to one place, thrown together at this point by the Green River under the leadership of the quiet understanding Laura. The restaurant orders are heavy, the sun strong, and the dirt sticky on skin as we strive to get seedlings in the ground and weeds out of it. They're just trying to reestablish equilibrium: there are nutrients in the ground, water in the soil pores, space for roots and leaves. Their seeds are there, waiting to recover the bare ground so prone to erosion, deformation. The root vegetables are the first to come, radish shoulders poking their shoulders through the muck from afternoon showers: "send me to Allium! A salad, a salad, that is where I belong!" Small white turnips, begging to be shined and scrubbed, gleaming like a pale child's cheeks, wishing to be photographed.

The weather has a way of playing with our minds, we are driving to the tilled earth through bright grey-white fog, thicker than our skins, but we do not know that the sun will easily burn through the curtain within an hour and sear our skin more than the previous ninety five degree days. We lay plastic in many beds, creating order out of freshly rough-tilled chaos with stakes, mallets, and string. Squash, cucumbers, and melons will be emerging from the course ground in just a few months. Ollie leaps among the beds, inspiring consternation as he tears up just-done work indeterminately in his dominant pursuit of fun.

We are all thinking and learning as we use our bodies in pursuit of feeding the Berkshires.

--
thou mayest...timshel

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