What's in a Name?

What an adventure Friday, August 19th was.  By 7 p.m. the skies were dark because an incredible storm was clearly here to stay for a while.  It was beautiful and refreshing and being drenched was nothing to complain about.  We got a significant mid summer share from the farm on Thursday so quickly my plan for Friday night was to stay in and cook.

Some of the harvest from Norwich Meadows Farm complemented by a few items from my garden.  (can't wait to fix my real camera so I can stop using my phone for these images.)

I turned on the radio to hear conversations about employment in the U.S. and the global economy.  Blech.  These are important issues, of course, however they are not fun during a leisurely Friday evening at home.  Nonetheless, I listened.  More, I anxiously anticipated one of my favorite shows, Soundcheck which was well-previewed throughout the evening.  (for those of you who know my formerly year-long debate about my permanent homestead--NYC v. Madison, oooof, one of the items on my list of reasons to stay in NYC was Soundcheck fo sho).

The focus of the August 19th episode of Soundcheck was the history and impact of the Chitlin' Circuit.  Oh.  Music + social history + urban culture + a thoughtful perspective-debate + cooking with homegrown food = a long equation that balances on pleasure.

The conversation features, author of the book "The Chitlin' Circuit: And the Road to Rock 'n' Roll, and expert on the matter Preston Lauterbach, along with funk and blues artist Lee Fields, indubitably an expert, who began his musical career on the Chiltin' Circuit when he was 14 years old.  It's an interesting discussion of their knowledge of, the history of and their experience with this significant and telling part of the history of Rock and Rhythm & Blues music in our history. 

I understand one of Preston's evaluations of the history and underlying significance in the name "The Chitlin' Circuit".  Dissecting it, he highlights the social networks and racial segregation of the time.  The Chitlin Circuit began in late 1930's in the American South.  Our country was blatantly segregated.  He sees racism.  If it hadn't been; if that wasn't part of our history, what might the name of this social, cultural circle been?

Lee Fields enters the conversation and explains the connotation of "chitlin".  His explanation adds a beautiful, honest relevance that doesn't disregard Preston's perspective but that makes it something, at this point, which we cannot want to change.  It's a name that explains the place for chitlins as a culinary delicacy in the south which is telling of our social history.  It's a name that was recognized and something to be proud of because of who considered themselves members of the Chitlin Circuit. 

Fields doesn't disregard the racial divide which led to the name.  We hear his agreement with Preston.  He also values the name because it allows for a necessary identity in a truthful history.  Whether or not you identify with this, it has to be regarded in our truthful American history.  I am a firm believer in that fact that sometimes the truth hurts.  The truth is inclusive of everyone and their experiences.  It is one that makes each of us who we are -- it allows us to think about and identify who we are. 

Thankfully, an honest perspective of who we are impacts my life, daily. 

Often I contemplate things like this, while enjoying music and cooking.

The sound of rain and music, the bounty of New York land, formerly pictured, let me relax.

As the farm's and my garden's bumper crop fill my kitchen this summer, I cook and can.  Me momma and poppa got me the equipment I need to make that happen (Thank You).  The tomatoes are especially bumping so for now, I'm focusing on marinara.  Is there a recipe?  Kinda.  On Friday, 8/19, here's what it was:

This One Has No Name (previous versions do)

15 Bright, red tomatoes - quartered (with peel, seeds and all.  why not use it all?)
Extra virgin olive oil
1 Garlic bulb - minced
1 Zucchini - chunked
2 carrots - chunked
3 green bell peppers - chopped
toss sea salt occasionally
ground black pepper occasionally
fresh cut thyme and oregano
dried sage, rosemary and anise, ground by mortar and pestle

 
Heat stock pot and drop several quartered tomatoes without oil or salt.  Allow the natural juices and tomato sugars to brown the bottom of the pot a bit cuz Anne Burrell is right and brown food tastes good.  It adds unmistakeable flavor.  As those chucks begin to brown, caramelize and soften, the aroma fills the kitchen.  Add more quartered tomato.  When the bottom of the pot is hidden by depths of tomato juice, add a couple T olive oil and the minced garlic.  Then some carrrots, zucchini and more tomatoes.

You'll notice as this mix cooks down, and begin to add all ingredients.  It'll continue to cook down.

My special mortar and pestle from Erin.  'Bout to crush anise.  Anise + zucchini + tomato = bliss.

Cook it all down for several hours.  Prepare for canning to make it last forever. 

Only good things last forever.  Right?  Got me?

Bee the Change

Let's be the change.  Particularly for Honeybees. 

On Friday, June 10, 2011, Leonard Lopate hosted a conversation about Honeybees, exploring the issue of widespread Honeybee colony collapse.  Mr. Lopate talked with Taggart Siegel, director, and Jon Betz, producer, of the documentary Queen of the Sun.  They explained multiple theories which point to the causes of the colony collapse.  One is pesticide usage and none are conclusive.  While some of the facts are confusing and devastating, it was an informative conversation that didn't leave me feeling forlorn.

A critical statement during the conversation was a pleasant reminder that urban dwellers have a reduced carbon footprint which is a fact that is relevant in this conversation because pesticides are not as widely used in urban settings.  There isn't as much a need here as there are in other settings such as the farmland on which Stoopid Monsanto has a stronghold.

During the show, a caller from Brooklyn asked what she could do.  Jon Betz told her that a simple, helpful step for New Yorkers, who live where fewer plants and flowers are poisoned by pesticides, is to grow herbs and plants and allow them to flower for the bees to pollinate.  This is a mutually beneficial relationship which  promotes the livelihood of both bees and the gardeners' delight.  People enjoy flowers and Honeybees' rely on flowers for habitat .  In flower-boxes, community gardens, tree pits, yards and parks all we have to do is allow plants to flower and if for nothing else, do it for the Honeybees.

Arugula flower in my bed in the Bainbridge Avenue Garden in mid June 2011

So I allowed my newly planted arugula, radishes, spinach and lettuce to flower.  I frequently harvested my greens yet allowed the plants to bolt despite the risk of bitterness.  It was for the goodness of the bee.  It was truly empowering to do something to increase our solidarity with Honeybees.  We're (other Bainbridge Avenue Gardeners and I) not certain about how many Honeybees graced the flowers but we did spot several.  On top of the joy that came from attracting an important species, I learned how delicate and beautiful an arugula flower is.

Hopefully you've already considered yourself a fan of the Honeybee.  If you're not already and aren't sure why you should be I realize that my stream of consciousness has not fully explained why you would be.  You can listen to this episode of Leonard Lopate's Please Explain as it is enlightening and engaging.  And you can learn more from Roger Repohl, a Bronx Beekeeper and read more in The Times Topics blog post by Tammy Horn, Honey Bees: A History.


What might all this inspire you to create in your kitchen?

Grandma's Zucchini Bread 
Without granulated cane sugar!  Honeybees give us many things and one from which we receive nourishment is honey therefore this salute will highlight the value of honey as a delicious sugar substitute.

I have a row of cherished cookbooks and none contain a recipe for zucchini bread.  So my recipe is ad-libbed from one I found on allrecipes. com which is a trusty site!

2 cups stone ground half-white bread flour (from the Norwood CSA Food Co-op and Farmer Ground)
1 cup flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs (from Norwood CSA Food Co-op Norwich Meadows Farm)
3/4 cup olive oil
1 3/4 cups Roger Repohl Pure Honey from the South Bronx or Kutik's Clover Honey (from Norwood CSA Food Co-op Kutiks Honey Farm)   
3 teaspoons vanilla extract
1 medium fresh zucchini, grated (from Norwood CSA Food Co-op Norwich Meadows Farm)
1 cup chopped walnuts, optional
  
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).  Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.  Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. 

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Slice while warm and taste the unprocessed flavors.  Savor the richness of this bread.
Try while warm with a spread of crunchy peanut butter and heavy drizzle of more honey!  Or instead of peanut butter, try ricotta cheese and the same heavy drizzle of honey.  Too, too good.

 
And none other than Arugula Pesto!

Homegrown, Homemade Arugula Pesto

I've never used a recipe for pesto and have always had fun trying new versions based on what I've heard, tasted and imagined.

2 cups washed Arugula leaves of varying sizes (yum. first taste & enjoy some fresh leaves!)
Dashes of sea salt
Coarsely ground fresh black pepper
2 cloves chopped garlic
Random drizzles of extra virgin olive oil
1/2 cup blanched, slivered almonds
1 cup shredded Parmesan (or other hard, aged) cheese
Juice of one squeezed lemon (remove seeds)


Pulse the Arugula in a food processor until the leaves fall to the bottom of the processor jug.  Between pulsings, add salt, pepper & garlic.  Once the leaves are fully chopped, pulse again while drizzling olive oil.  At this point, only use several tablespoons of oil.  When the leaves and oil are combined, open processor and pour in a cup of chopped/slivered nuts.  Pulse again, drizzling another tablespoon of oil, until the ingredients are combined.  Repeat with the cheese.  Add lemon juice and pulse again.  To attain the consistency you enjoy, add or reduce oil.

Spread on bread or crackers, use in sandwiches, enjoy on pasta, mix in mayonnaise for a flavor twist.  This pesto with a thinner consistency works well as a dressing for a fresh summer salad. 

Oh shame, no photos of the pesto to post.

Radio Shows and Recipes

A relaxing, contemplative experience in my apartment involves a good radio show on WNYC turned up so I can hear it from my kitchen.  I get set up with special ingredients for a trusted recipe from one of my favorite cookbooks or an experimental recipe from memories of my favorite meals and the lasting impact they've had on my taste buds.

With you, I plan to share those combined experiences.

Local radio, quality personalities.  Local foods, quality dishes.  I'll tell you the thoughts and questions that come to mind.  I'll leave you with a full impression of the flavors that you may want to try.  You can respond to my ideas and questions and tell me if the dishes and culinary experiments inspire you.