Thursday, March 25, 2010

My Edible Yard: Clandestine Meeting

Think Russian spy movie. Think James Bond movie like "The Spy Who Loved Me" complete with the character Jaws, or meeting Deep Throat in the dark parking lot in "All The President's Men." That was my experience last night picking up my first order of raw dairy products.

After tons of research, I finally found a buying club that has a drop-off point near me. I had to sign a lengthy contract confirming that I understood that the products I was purchasing were meant "for pet use only" and that I wasn't a government agent of some sort trying to catch the sellers in an illegal act. I signed because I understood and I'm not, and then waited for confirmation that I was an "approved customer." Confirmation received. I placed my order. It had to be via email. No faxing. Cash only. I was to meet at a predetermined intersection at 7 p.m. on Wednesday night and bring 2 plastic coolers with me, one to transfer my first order into and one to supply to the seller for ease of swapping during biweekly deliveries.

Then several days of silence. No emails describing any specifics beyond the meetup intersection like which side of the street or in the parking lot of what store. It was 5 p.m. on Wednesday. What to do? I decided to call. The gentleman on the other end of the phone gave me the details. "On the south side of the street, right before the expressway and after a sandwich place make a right and then go down the alley and park." About 10 minutes after I called, the delivery person called me to confirm the pickup time and told me how much cash to bring with me to pay for my order.

I felt a little apprehensive, but was determined. I stopped at Target to pick up the mandated coolers and started on my way. I found the sandwich place and made the turn down the alley as instructed. I thought, "I must be in the right place because I don't see another alley and there seem to be some cars here sprinkled over the length of the alley with people sitting in them." Eery. No one was getting out of their cars. The alley we were in was really the parking lot for some already-closed-for-the-day warehouses. Then a gentleman popped out of one of the parked cars with 2 coolers. "Okay," I thought, "I'm definitely in the right place."

Enter a huge white truck packed full with various-colored plastic coolers. It was like the dairy gates of heaven opened. More cars streamed down the alley. People jumped out of their parked cars all at once in what seemed like an orchestrated single door slam. And the dairy delivery was in motion. Organized chaos. I was trying to decide whether to jump back in my car and leave or to walk the 10 feet over to the group when my last name was called out by the delivery person. "You're the new one, so I need to explain your order to you." I made the walk over to her with coolers in tow, albeit a little trepidatiously. She opened the back of the truck and seemingly out of nowhere popped her helper (obviously out of the passenger side of the truck), a youngish, short-statured man who plopped a cooler labeled "Morenberg" down in front of me. He looked up at me with a big smile revealing a mouthful of glistening gold metal teeth as he opened up the cooler for me to transfer my order into one of mine. I almost plotzed. Surreal is the only word I can think of for description. The transfer was made. Explanation was given. Money changed hands and somehow I was on my way home.

Mission accomplished. I got raw milk.

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Thursday, March 4, 2010

Self-Challenge: A Month of Cooking

I love to cook. That's a good thing. It saves money. It's healthier. I can identify and pronounce every ingredient that's gone into our bodies. And I'm sure I cook more than the average working person, but I get in my moods. It can be something as simple as just having no idea what to cook that night or forgetting to take something out to thaw or I just don't feel like it, and the urge to order out resurfaces. I repeatedly renew my promise to myself that I'm going to cook more often for all the above reasons. And it usually lasts for a couple weeks and then, boom, that old familiar oh-heck-it's-easier-to-have-Mickey-pick-something-up-tonight feeling creeps into my head. I always feel so guilty afterward, like I've been a traitor to my own urban homesteading goals somehow.

So I've made a new goal for myself. I'm going to cook dinner for the entire month of March. We are not going to go out (meaning go to a restaurant) or order dinner in for 31 days. I will allow myself to go to dinner at a friend or relative's home (it's a big birthday month for us). My hope is that by blogging about the meals I will actually keep my promise to myself.

  • March 1st: Emptied the freezer of the last grossly-processed food in it. Made fish sticks, macaroni and cheese, and frozen organic peas. Needless to say, the organic peas were the least scary and best tasting thing on the plate.
  • March 2nd: Organic brown rice-wild canned salmon-organic onion-free range egg "frittata." I don't know what to call this concoction. It doesn't have a name. My mom made something similar with canned tuna and white rice when I was a kid, but I've healthied it up a bit over the years. Middle Eastern stewed green beans (from the garden) were the side dish. Pictures and recipes below.
  • March 3rd: Meatloaf made with organic free-range ground beef, a cauliflower and turnip mash and sauteed turnip and beet greens from my garden.
Organic Brown Rice-Salmon-Onion Frittata

Recipe:

1-1/2 cups uncooked organic brown rice (cooked in rice cooker)
1 medium to large organic onion, chopped medium
4 6-ounce cans of wild salmon (freshly cooked wild salmon would be even better)
9 free-range large to extra large eggs, beaten
Salt and pepper to taste
2-3 tablespoons olive oil

Place cooked rice in a large bowl. Stir in onions and salmon (this helps to cool the rice so the eggs don't cook when added). Add salt and pepper to taste. Add the beaten eggs. Consistency should be almost soupy, like the consistency of a potato kugel for something to compare it to. Heat oil in a large frying pan. Yes, I used a teflon pan for it's nonstick properties and cooked on medium-low heat (a 4 on my stovetop). It's the last teflon pan I own, but I haven't found anything that works as well. Pour in the mixture, pressing down with a spatula to smooth out the top and compact the mixture into a cake-looking form. Cook over medium-low heat until the bottom and sides are crispy brown (8 or so minutes on my stove). Take a large plate or platter and place it over the pan. Flip the pan so that the "cake" ends up cooked side up. Now, slide the "cake" off the plate and back into the pan to cook the other side. You may need to add a little bit more olive oil before you do this. Cook until this side is crispy brown. I slice it into wedges and serve either with Sriracha or a ketchup-grated horseradish mixture as a condiment.

Serves 6. We reheat wedges wrapped in foil in the oven and eat for lunch or another dinner. Would be a good brunch dish, too.

Middle-Eastern Stewed Green Beans

Recipe:

2 pounds of fresh grean beans from the garden

2 big onions, finely chopped
4-6 cloves of garlic, sliced or chopped
4 big fresh tomatoes, finely chopped, grated, or blended or 1 can of diced tomatoes (I used a container of Pomi diced tomatoes)
1/2 teaspoon sugar
1 cup olive oil (I just poured enough oil in the pan to sautee the onions and I didn't use this much)
1 cup hot water
salt and pepper to taste
1/2 teaspoon allspice
1/2 teaspoon ground cumin
1 teaspoon crushed chili pepper flakes (or to taste)
2 tablespoons tomato paste

Heat the olive oil in a pan and cook the chopped onions and garlic until lightly brown. Add tomato paste and stir for a minute. Add the beans and stir them until they slightly change color (about. 6-8 minutes). Add the tomatoes and cook for 5 mins and then add sugar (cumin, allspice and chili pepper flakes), water, and salt. Cover the pan and cook over low heat until the beans are soft (about 40 minutes).

Serves 4-6. Note: This recipe came as a suggestion from my friend Renee Kohn when I sent her an email saying I had so many green beans I didn't know what to do with them. It's supposed to be served cold, but is equally as good warm and absolutely delicious.

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About Me

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I'm an almost 50-year-old woman trying to create a more sustainable lifestyle for my family on our less than 1/5th acre urban homestead in south Florida. You're welcome to follow our journey as we attempt to grow as much of our own organic produce as our little yard can take, raise backyard chickens for eggs, compost, and amusement, try to reduce our carbon footprint, learn to preserve food by canning, freezing, and dehydrating, and hopefully turn our little urban homestead into a profitable venture.

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About This Blog

My Edible Yard was created in an effort to spur myself on while publicly journaling my trials, errors, and successes in the creation of our urban homestead. The key word here is publicly as I am famous for zealously starting projects and then abandoning them. In making my south Florida urban homesteading experience public, I hope to force myself to continue on with the project and actually create a more sustainable life for my husband and me. So please send kind words of encouragement, gardening and cooking tips to keep me going. They are all much appreciated.

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