Heirloom Meals: Savoring Yesterday's Traditions Today

Thursday July 08, 2010

Heirloom Breeds & Seeds:
Farmer Val Thursday

Does farming have to be overwhelming? This question has plagued me since I started interning in Massachusetts. Are you always just catching up with everything that needs to be done? Are projects never finished? There must be a way to be both busy and on top of things. I think that you could stay at a farm four twenty four hours a day and still find things to do that are fairly important. But you should be able to complete the important things. I think that the measure of success of a farm should not only be whether the farm is financially viable but whether those important things get accomplished when they need to.

A measure of a farmworker's value is not how many beets or potatoes they can coax from the neglected beds, but what they contribute to the organization and stability (monetary or otherwise) of said farm, beyond the simple day to day. If you haven't ever been on a farm or don't feel involved in your CSA or haven't experienced a farm in awhile, it would do you well to take a tour if you are interested in understand what goes on behind your veggies. These weekly blog posts only let you see a little behind the camera.
thou mayest...timshel

Wednesday July 07, 2010

Heirloom Meals Radio:
Ruth Reichl

Today we had Ruth Reichl join us for an amazing interview. Watch the video, or listen to the voice-only recording and learn about Ruth's both humorous and unconventional beginnings as a food eater and critic along with her insights to where food is going today and what this generation has to offer.  This video is the first in a six-part series of Ruth's radio interview.  Enjoy!

Wednesday July 07, 2010

Heirloom Meals Radio:
Teresa Tavares

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.

Tuesday July 06, 2010

Life at Boulderwood:
Retreat from the Heat?

Just when we thought we were going to see a repeat of last summer, which brought us nothing but clouds and rain, we get hit with this tropical heat!  Will the Berkshires ever get the clement climate it deserves?  The animals at Boulderwood are just as curious but are certainly adept at finding cool solutions. 
The chickens trade the sun-struck grass for dusty barn floors...

The cows commune under the shade of trees and marvel at how the horses....

just don't seem to care....

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

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