Tag Archives: Slow Food

Taking time to savor the art of creating the meal and eating the meal, and enjoying the food and the company you keep.

What Are Your Plans For Thanksgiving?

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Here in the United States (I’m having a lot of traffic today from Eastern Europe), we celebrate our Thanksgiving on the third thursday in November.  Well, tomorrow is the big day where we stuff our faces with the most heavy, butter laden foods known to man and amazingly enough we don’t feel sorry for it.  Traditionally the meal consists of a turkey with lots of side dishes, and my favorite part…the DESSERT!  I usually make pumpkin pie, but this year I’m going out on a limb and trying a southern classic…pecan pie?  No, Sweet Potato Pie.  I googled a recipe, and as you know when you do something like that you get thousands.  Everyone has their own spin on this type of pie, and a lot of them had corn syrup as an ingredient.  Now, I don’t care if the recipe has been passed down from your great great great granny, I doubt she used corn syrup, and I personally don’t want to eat it.  So, after a diligent search, I found a recipe that I will use tomorrow for my pie.

Sweet Potato Pie Recipe

(Taste of Home)

Ingredients

  • 1/3 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs, lightly beaten
  • 3/4 cup evaporated milk
  • 2 cups mashed sweet potatoes
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 unbaked pastry shell (9 inches)

Directions

  • In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into pie shell. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until a knife inserted near the center comes out clean. Cool. Store in refrigerator. Yield: 6-8 servings.

Nutritional Facts1 serving (1 slice) equals 372 calories, 18 g fat (9 g saturated fat), 86 mg cholesterol, 300 mg sodium, 48 g carbohydrate, 2 g fiber, 6 g protein.

 

I added the nutritional content from the recipe, but don’t pay attention to those facts, your mouth will be rejoicing with the flavor!

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Ode to Cilantro

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There are many people out there who DO NOT like cilantro, there are even websites dedicated to those who HATE cilantro.  Well, I’m not one of those people, in fact I’m PRO cilantro.  I’m glad cilantro only grows in the spring and the fall, otherwise my kids would join the other cilantro camp because it would be a part of every meal!  I want to share today my favorite way to enjoy cilantro: Cilantro Pesto!

All you need to make this delicious concoction is some cilantro, a food processor, salt, garlic, and olive oil.  You might be asking yourself, self, is this like making basil pesto?  And your self will answer back, YES!  If you go online, there are many recipes to choose from, and I say pick one.  If it has too many ingredients, skip it, because the flavor of the pesto will be covered up.  Here is how we make it:

Cilantro Pesto

1 large bunch of cilantro

salt to taste

1 cup olive oil

4 garlic cloves

Directions:

Place all ingredients in food processor, blend until incorporated.  Taste it to see if it meets your needs.  More salt?  More garlic?  And oui, là!

Toss this pesto with some freshly prepared pasta, or rice.  We put it on everything!  A dollop on some salad, a smear on a burrito, even on pizza!

Cilantro lovers unite!  Try this tasty alternative to basil pesto, and this yummy way to enjoy the love of my life which is, cilantro!

Life is a funny thing

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So the tomato tasting “contest” was more of a tomato tasting “event”, held Sunday at the Botanical Gardens of the Ozarks.  The Ozark Slow Foods Movement is the group that hosted the event, and they purchased Peron, Chocolate Stripe, Mexico Midget, and Grape Cherry varieties from our farm to put into the tasting.  There were 60 varieties for the public to choose from.  Paul says there were well over 200 people who waltzed through the hall.  I say “waltzed” but they had to put in their time in line, which went out into the parking lot.  Paul and Oliver walked over to the Botanical Gardens, whilst Isaac and I wo-manned the farm stand.  There was a woman who walked by and said: “The Mexico Midgets were delicious!”  I thanked her for the compliment and we talked tomatoes for a bit.  She must have talked to Paul inside the venue because they were not marked as “Ozark Alternatives”.  This woman told me of the ones she was excited to taste and was sorely disappointed, and the ones that surprised her like the Brandywine variety.  It was $5 to enter this event to participate in the tasting.  I wish I could have seen the crowd and the line, I don’t know if I would pay the $5 to taste, I don’t enjoy tomatoes enough to want to taste all of them…shhhhhh!  Don’t tell anyone.  I mean don’t get me wrong, tomatoes are awesome, I like them on a sandwich, I feel no need to explain myself any further.  If you come by my Farmer’s Market stall though, I’ll tell you how good they are!

The same day at the Farmer’s Market, we sold out of all that we brought.  It was a good feeling, I must say.  We had pints of Blackberries, several bunches of flowers, several quarts of tomatoes and a few of Okra.  All of it gone.  The crowd was all jazzed up about the tomato tasting so they were in the mood to buy.

I wore my bonnet at the market that day and at least ten people complimented me on it.  I couldn’t believe it.  Usually I get a “that’s nice”, but really they’re thinking of Laura Ingalls Wilder, or Mother Goose.  This day was otherworldly!

I was recognized at a busy restaurant today at lunch, by a complete stranger.  He said: “You look familiar.”  There we were, for what seemed like minutes, me saying nothing.  “Where do I know you from?”

“I don’t know”.  Is my reply.

“But I’ve seen you before”.

I’m shaking my head, I have no idea who this is, not even the slightest inkling.  I’m usually great with remembering faces.  “Do you go to the farmer’s market?” I ask.

“YES!  Yesterday.  You sold me blackberries!”  He says and points at me.  I look down at his little boy, I remembered his face.

“Aaaahh!  Yes.  I did sell you blackberries!”  Ha ha, and I walk away.  It was a very surreal and awkward experience, but flattering at the same time.

Lastly, Paul gets an email from someone who says that he spoke to brothers in a natural foods store in Missouri.  They tell him all about the farm and their experience on the farm.  He’s intrigued, and apparently he has spent time at both Dripping Springs and Foundation Farm.  Hmmmm….I wonder who those brothers could have been.  I don’t know anyone from Ava MO.  Life is sure funny sometimes.

Come one come all!

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Up at 5:30 am this morning.  It never gets any easier, I don’t care what anyone else says.  Today is Sunday, so that means it’s time once again to load up the truck and head down to the farmer’s market.  The Slow Foods Movement is holding a tomato tasting contest and are buying five different varieties of tomatoes from us for the contest.  I’m not sure how it’s judged or awarded, or if there are awards.  I just finished picking okra.  Since we were not here for 24 hours, the okra was long and not edible.  I think I might have picked enough the right size for us to eat for dinner.  I invite all of you locals to come down to the Botanical Gardens of the Ozarks today for the contest.  Should be lots of yummy local tomatoes for your tasting pleasure.