Wednesday August 15, 2012
Dragon Carrots are strong and sweet with a hint of hay on the inside complemented by a bitter, earth-fresh exterior. Standard carrots have been bred to be bright orange; you are likely connecting with an ancient line of carrots when you bite into white, yellow, purple, and red carrots. As all things you’ve just pulled up yourself, dragon carrots are delicious in the field, and crunch loudly enough to make your fellow gardener’s head turn. To emphasize their contrasting colors and simple summer crispness, enjoy these carrots in a shredded salad with olive oil, lemon, parsley, and salt. Alternately, to braise them in a little water and butter with a splash of orange flower water would bring out the wonderful sweet heart within the crimson dragon skin.
These were grown from organic seed at High Mowing Seeds in Wolcott, VT.
Saturday August 04, 2012
I’ve had the opportunity to write on Heirloom Meals’ blog twice during my time at Boulder Wood Farm, and as my summer comes to an end I get one more opportunity to share my thoughts, experiences, etc. about food and life. In previous posts I shared about my future—the essentials to my “some-day” kitchen; my past—the food experiences I had while living in Spain for the year; and now I am going to focus on the present—my summer working for Heirloom Meals. What I have learned and received from this summer was unforeseeable but not surprising. I showed up June 16th. I was the last of the interns to arrive and now I am the last to leave.
When I arrived I wasn’t exactly sure what to think or expect. Although I had been abroad for a year and struggled to leave my family after only a couple weeks at home, I was ready to embark on a new adventure and I was excited to see what I would learn. I was drawn to Heirloom Meals by its connection between food and culture, two of my passions. However, I did not expect the genuine, authenticity and love that flows from both Boulder Wood Farm and Heirloom Meals. These are the foundations of Heirloom Meals, which is why it is so special and has taught me so much about myself.
This summer I was helping Carole to put together a Heirloom Meals cookbook proposal. In doing so I got to read through many different people’s stories and recipes. I have always loved hearing about other people’s lives and cultures because people’s stories can teach us so much about ourselves. But, I did not expect to be so touched by my own family’s stories. I was able to read through the submissions of my family’s traditional recipes and hear my family’s thoughts about them. It reminded me how much I appreciate my own family’s traditions. I am so intrigued by other cultures and learning from people who are different from me that I often overlook my own family’s uniqueness. As great as it is to go out and explore the world, sometimes it is what is right under your nose that means the most. I’ve been reminded of how important and special the simple things are in life and I have realized how important it is for me to maintain them and not get side-tracked by our big and extravagant world.
This leads me to the second realization I made here at Heirloom Meals. Success is defined in more than one way and I shouldn’t let myself be locked inside the ‘boxes’ society creates for us. Heirloom Meals was founded by the conjoining of Carole’s passions for food and family and her inventive business background. Being a young women about to graduate college I am beginning to seriously think about what path I want to take next in my life. I have always struggled with this decision (as do most people), but I find myself limbo-ing between the different clear-cut ‘boxes’ in society, not wanting to leave any of them nor be fully submerge in one of them. The idea of leaving college is exciting but also a little scary and stressful. Working at Heirloom Meals has encouraged me to not put aside my passions and personal interests for success by societal standards as I move forward.
I have such high admiration for Heirloom Meals because it is so real and shares the uniqueness found in our society. It has been refreshing and eye opening to work for an organization that focuses on food, family, relationships and stories, and that reminds us of their importance. I have been reminded of why I appreciate my family so much and how my past has shaped what I am passionate about now. I have always loved to cook but never thought about how I might apply this to my intellectual interests for a job. I don’t know if food is in my future career path or not, but this experience has given me hope that I will find a future path which combine my different interests!
Saturday July 28, 2012
Hi my name is Mia Moorehead and I am an intern with Heirloom Meals and here is my story about this summer:
I arrived at Boulderwood farm in Stockbridge, MA, on June 3, 2012, unsure of what to expect for the next eight weeks. I admit coming from a grueling and busy semester at Smith College, I was more than excited to be in the foothills of the Berkshires for the summer. Driving down road and taking in the scenery, put me at ease for what would become my home for the next two months. Before I knew it, it was Monday morning my first day!
As I was settling into the workspace, I would soon begin a task that would push me. That task was to help Carole manage her online presence in the emerging social media atmosphere. It is actually trickier than I thought and encompasses a deeper thought process I had ever experienced. All in all we pressed on and even enrolled in a boot camp online-course to learn from the “experts”. As the course continued I would learn the importance of being authentic and believing in an important cause. There were many days where we felt like we weren’t making progress, and it was in these moments that we made the decision to honor the values of Heirloom Meals. So we decided to embrace social media while exploring love and kindness. Through trial and error we would learn that our authenticity as individuals outweighed the fast changing social media world.
Aside from updating the online world with Heirloom Meals, I was able to get back in the kitchen. In fact, my interest in Heirloom Meals was sparked because I learned at an early age my way around my Gigi’s kitchen. I was able to relive some of my most memorable memories in the kitchen, truly makes my soul smile. I know my Gigi would be proud of me. There was a day when I made lunch for the Heirloom Meals headquarters and I made one of my favorite recipes growing up, Okra Gumbo and Hot Water Cornbread. It was such a powerful moment for me to have made something that connected me with someone I miss more than anything. And in the moment there were tears in my eyes, but on the inside I was smiling because I was doing something I love.
About eight weeks ago, I would not have imagined that I would have learned so much about myself. I had formulated a recipe for how things would go for me. To my surprise it changed my perception of how I view myself. For one, I prefer contact with human beings and I love sharing. I learned how to share with everyone my happiness through cooking, and plan on being a success. For me that means I will continue to relish my upbringing until it translates into becoming a businesswoman, remaining true to myself. This will forever be known as my Savory Summer at Heirloom Meals, because through the bonds I formed I was able to get back into tune with Mia.
Thursday July 26, 2012
First Place Winner: Ruth Migliorelli's Blueberry Buckle
Second Place Winner: Carol Narum's Blueberry- Bran Breakfast Muffins
Third Place Winner: Scott Keough's Blueberry Custard Pie
Do you still need ideas of what to make to celebrate National Blueberry month? Well, try out these fantastic recipes. Need something cool and refreshing? Try Ally Hemming's Patriot. What about something sweet? Try Ruth Migliorelli’s Blueberry Buckle, Madeline Finnerty’s Blueberry Cake, or Scott Keough’s Blueberry Custard Pie. Or, try one of my interns' yummy blueberry heirloom muffin recipess - Carol Narum’s Blueberry-Bran Breakfast Muffins or Mary Vaughan’s Blueberry Muffins. One thing is for sure you won't be disappointed. July has truly been like blueberry heaven!
Wednesday July 18, 2012
We've been busy here at Heirloom Meals and have gotten a little behind on our radio guest blogs. But we're catching up today and I want to introduce you to three distinct and very interesting people, each of them have a very unique Heirloom story!
Leslie Reichert is commonly known as the "Green Cleaning Coach" as she has returned to her ancestral ways to create a Green Cleaning Recipe book based on the cleaning recipes of her own grandmother. Find out more about how to clean your house using simple natural ingredients such as vinegar and baking soda HERE.
Italian born professor Fabio Parasecoli learned to appreciate food through his travels and co-authored the book "A cultural History of Food". Hear more about his journey to understand culture, history and food HERE.
Tessa Edick is a true American-born girl who has used her fond childhood memories based around local food and agriculture to create her adulthood business successes; starting a business called "Sauce 'n Love" and selling it to move on to create the "Friends of the Farmer Festival". Listen to Tesse's story HERE!!!
Friday July 13, 2012
The other day I was looking out at the garden and I realized I had an abundance of collard greens. Without hesitation I quickly emailed my friend Dawn DeAngelis. Some time ago I remember her mentioning she had a great recipe using collard greens. Dawn responded and I thought this would be perfect to feature as one of Carole's Concoctions . Dawn shared her story with me,
"The recipe is not mine. It's from Epicurious. And I still love it. When I moved to New Hampshire form California in 2000, I dearly missed all the fresh veggies and greens I picked up every week at my local farmers market. One day I picked up a Gourmet and found that recipe. I made it countless times that first year, because collards are plentiful in New England markets.I brought it to a pot luck once and the description of Shredded Collard Greens with Walnuts and Pickled Apples was not exactly a big enticement to folks to try the salad. So a friend told me to change the name to:Winter Green Salad with Walnuts and Apples. I did. And the salad is always a hit."
So the interns and I decided to try it out, we picked the collards, and did the pickling of the apples. And this is how the salad turned. We hope you will try this tasty salad. Here are some pictures of how it turned out, it's quite pretty, and yummy too!
The recipe can be found here Winter Green Salad with Walnuts and Apples.
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