Savoring the Seasons: Making connections
By MARY MCCLINTOCK
Before becoming a writer, editor, and book indexer, I was a researcher. I did library and online research for professors and consultants seeking information for their books and work. Whatever the subject, I thrill at the challenge of figuring out where to look for information, and then finding it. When someone says they’re looking for something, I feel like a golden retriever with someone tossing a meat-scented Frisbee and yelling “Fetch!”
I get HUGE satisfaction out of making connections between people and what or who they seek. If it’s information about locally grown food or other local resources, often the information they seek is in my mental rolodex.
When my downstairs neighbor, Joanne Morgan asked where she could get a leg of lamb, my mental Rolodex immediately flipped to Leyden Glen Lamb and several other local farms that sell lamb. I gave her the Leyden Glen Lamb website (http://leydenglenlamb.blogspot.com/) and told her to check CISA’s website (www.buylocalfood.org) to find other local lamb sources.
While you’re at CISA’s website, check out their events listings. I just noticed their events page lists a Regional Farm to School Conference in Brattleboro on April 4 and I’ve already shared that information with friends who will want to go. Visit www.windhamcountyfarmtoschool.org for conference information.
And I hope you’ll sign up for CISA’s 20th Anniversary annual Meeting on April 5. It’s a potluck dinner and free, but limited to 200 people, so sign up soon. Call 413-665-7100 or email email@example.com for information.
When my friend and former neighbor, Beth Girshman, emailed from her new home in California asking me to get some of our neighbors’ Boyden Brothers maple syrup and keep it for her until she visits in August, I said, “Don’t wait until August. Call Jeanne Boyden at 413-369-4665. I bet she’d be happy to mail some to you. And, get some maple cream and candy to share with your California friends!” Beth called Jeanne and the maple treats are on the way to California. Do you have friends who moved away? Send them a taste of home from Boyden Brothers or your neighborhood sugarhouse.
I’ve never visited my sister in Australia, but I’ve helped her find great locally grown food there. At first, when I told her about farmstands and farmers markets around here, she said, “You live in a special place, there’s nothing like that here. I’m in a city.” I helped her find local farmers markets in her area and now she shops regularly at several markets and is getting to know the farmers who grow her food. See below for how she’s using some of the vegetables she gets at the farmers markets and grows in her backyard.
What connections are you making this week?
This week we’re eating. . .
Leftover Vegetables Frittata
By Martha McClintock, Seddon, VIC, Australia
I made vegetable frittata yesterday with the leftover wilted spinach, chard, kale, broccoli, celery, and leeks from the previous week’s farmers market visit. I get nitrite-free bacon, and used a bit of organic mild cheddar and biodynamic unhomogenized milk and a dozen eggs. It was the right proportions, and I am now desperate to remember exactly how it all went together. I also used my cooking teacher Walter’s “quiche methodology” (sans crust) (www.truppcookingschool.com). Now my goal is to “frittata-ize” the week’s leftover veg. every week. Frank does steamed vegetables every day, tiny bits of about 10 different things, and it means our fridge gets full of remainders of veggies.
Here’s Walter’s quiche methodology:
Saute bacon/leeks/chicken stock in frying pan. Wilt/parboil vegetables in separate pot. Whisk together eggs/milk. Chop up vegetables relatively fine and cool a bit, mix into sauteed base stuff. Put veg/base mix into baking pan, pour egg/milk over, and lightly mix vegetables into egg/milk. Arrange slices of cheese across top, then bake in relatively slow oven, 300-350 degrees, until set. Leeks are SO much nicer than onions for such.