Tag Archives: zucchini

Reach Out: Your #Locavore Friends are Waiting!

8 Sep

As we begin week 2 of the Locavore challenge, we’re thinking of the ways that food brings us together.  Most shared meals have this effect, but consider how eating locally offers the chance to make friendships, build new bonds, and keep your community and environment a place to live well.  Perhaps you don’t count farmers as regular dinner guests (but invite them, they may really appreciate someone cooking for them after a day of harvesting winter squash), but going out to a farmers market, buying their food, then treating it with interest and eating it with appreciation all go into building community with local food.  Imagine if nobody did that–what would happen to the farmer, the farmland, and your surroundings?  Now, imagine a brighter future.  What would happen if everyone who went to the farmers market convinced ONE friend, co-worker, or acquaintance to meet them at the farmers market.  How many more farmers would be supported?  How much more food would be available?  How much stronger would the local economy be?  (If you’re interested in some studies on the impact of small local farms, including how they tend to purchase more of their inputs from local sources, check out studies from the Dyson School of Agriculture Economics and Marketing at Cornell and the Michigan State University Center for Regional Food Systems).

local-ingredient cornbread (made with honey and butter, not sugar and oil) and garden-to-table vegetable soup

local-ingredient cornbread (made with honey and butter, not sugar and oil) and garden-to-table vegetable soup

So, what happened in week one?  We saw a big uptick in blog visitors, some action on Facebook and Twitter.  One Twitter user, Amy Reinink, tweeted us photos her yogurt-in-progress.

She even strained it to make it Greek-style and posted about the challenge on her blog!  Way to go, Amy!

Our summer intern Maddy (you’ll read a post from her in a few weeks) has been working to engage community and bringing them to action through Think Local Geneseo.  Here some reasons those people gave why they’re taking the Locavore Challenge:

“I care about local farmers and their families”

“It tastes better”

“Factory farming is wasteful”

“I trust local produce”

“It makes sense”

See all the great reasons on their Facebook photo album.

Many locavores spent a few days last week sharing in traditional foods and activities of Rosh Hashanah.  They were brought into community through shared symbols, faith and for those who saw the connection, through local food-sharing.  It was indeed possible to have a very sweet Locavore Rosh Hashanah, with local apples and honey representing the sweetness anticipated for the new year.  We loved reading blogger Leah’s latest post at Noshing Confessions.  What inspiration, as usual, on good food and making the most of the seasonal bounty in the context of age-old traditions.

Some of us have families that give us instant community, and we can share the locavore challenge with them.  Sarah Raymond, Membership and Development Coordinator, is going through her first Locavore Challenge with NOFA-NY.  Here’s how her first week went:

“This September, as part of my Locavore Challenge, I plan to bring more dialogue into and emphasis on our food activities as a family.  As the month rolls on, I will help my kids keep their own Locavore journals, full of drawings, photographs, recipes we used together, stickers, stories, and most likely, a few smudged food marks. I think it can turn out to be a nice little family tradition every September. We began this week by going to our local farmer’s market. The kids picked out some peaches and blueberries to savor and share while exploring the market. Sure enough, not long after the first few bites, a group of kids had congregated together, each investigating and sharing each other’s food, with their parent’s approval of course. That’s one of the great things about food, it brings people together. For my kids, I want them to know that sharing healthy food is a way to show others their love and respect for them. In toddler terms, we like to give people healthy foods to eat because we care about them and want them be healthy so they can have fun.”

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Others among staff were impressed that a few words spoken to some fairly new friends (“I’m eating local foods as much as possible this month”) had a noticeable impact on those friends’ food-buying habits.  At a recent Labor Day dinner, the hosts were very excited to tell Rachel, Beginning Farmer Coordinator, that the tomatoes were from HER farmer (one she’d pointed out to them upon a chance encounter at the Brighton Farmer’s Market).  Everyone at the party agreed they were some of the meatiest, most delicious tomatoes they’d ever tasted.  True, when someone hears you’re trying to eat mostly local foods this month, you may have to convince them why you think it’s important (it may not be an instant sell).  But if you talk about the challenge in the right way, you can indeed effect change.   More on that later this week! Wednesday’s worksheet will help you come up with a Locavore Sales Pitch, so start thinking about why you are taking the challenge so you can tell others about it.

Let’s end this rumination turning the locavore challenge into a community-builer with some kitchen ideas that take a spin on one of our classic locavore activities.  That activity, appropriate to Grandparent’s Day (today), is to interview a relative about a food tradition.  That’s always a fun one, as some of our past blog posts show.  Decades ago, locavore eating was the only eating, and our grandparents (or great-great-grandparents) might not think of this challenge as anything but normal.  That’s where traditional foods and regional cuisine comes from–what used to be the best things to eat in that place and time.  If you’re low on inspiration from traditions, culture or passed-down recipes, try to make some new ones to repeat.  First think, “What are my local foods?  What’s available (farm-fresh) to cook with today?”  Work backwards to find a recipe that uses that food.  We have plenty of ideas collected on Pinterest.

One more crazy idea (and if you e-mail us a picture, we might just post it here next week) to share with friends and family.  Pick one ingredient.  A fruit or vegetable will be easiest.  Obtain a lot of it (perhaps in various varieties, from different farmers).  Then make a feast out of it.  Don’t just cook one dish with it.  See how many different ways you can play with that one ingredient.  Chances are that next year, whomever you invited to your Broccoli Brunch, your Carrot Circus, your Pepper Potluck Party, your Eggplant Eating Extravaganza, your Tomato Tournament or your Zucchini Zone will want to join in the fun again!  Voila! A Locavore tradition!  Try a variety of dishes, some cold, some hot, some raw, some not, to marvel over that one ingredient’s flavor and texture in all its forms.

lots of kinds of zucchini to test out!

Zucchini "Carpaccio"

raw zucchini salad (Martha Stewart)

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grilled zucchini and tomato salad (the kitchn)

zucchini ricotta galette (smitten kitchen)

zucchini ricotta galette (smitten kitchen)

ugly and therefore tasty zucchini chips

zucchini parmesan chips (smitten kitchen)

Pickle Recipe

quick zucchini pickle on toast with cheese (101 cookbooks)

zucchini ice cream (flavor of italy)

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Sweetness (part 2): Challenges in Sugar-Free Baking

8 Sep

[From Rachel]

You might remember how I have pledged to experiment with using no cane sugar in a few recipes this month.  Now, I love to research and I really like when things work out as I had anticipated.  Thus far, with local-only sweetened baked goods, I’m having less of the perfection I anticipated for someone who has been reading up on baking with honey, fruit juice, fruit puree and maple syrup.

My first idea, on 9/1 was a peach upside-down cake.  Originally I thought of something like an applesauce cake that would just be sweetened by the peach puree.  However, the peaches didn’t really sauce down as I had hoped, but by then I had changed the plan to use peach JUICE as a sweetener.  You can find some recipes that call for fruit juice concentrate (i.e. the stuff that comes from a factory and is made from who-knows-what-country’s grapes or apples).  This peach juice was pretty sweet, so I crossed my fingers.  Rustic cakes like this are pretty forgiving.  I decided I was nervous to convert a recipe from white sugar to fruit juice, though I’ve read that you can substitute 3/4 cup juice concentrate for 1 cup of sugar in regular recipes and reduce the amount of liquid by 3 tablespoons. I found a recipe that simply called for juice anyways.  I also used butter since the sunflower oil taste is pretty strong.  I spread the cooked-down peaches below the batter, then sprinkled more on top.  While it was in the oven, it smelled like I’d been making belgian waffles.  And it actually tasted pretty good, but not super-sweet.  It seemed like a great breakfast cake/quickbread, that could even be spread with some nut butter (nuts are one of my “cheat” foods, and Once Again is the only nut butter I’ll use…September or otherwise).  I was pleased enough to have this in my evenings, and my taste tester seemed to enjoy it, though agreed it wasn’t very sweet (his portion, however, disappeared within a day).  The bigger upset was not that the cake was less dessert-y, but that (duh!) a cake with no cane sugar in it is thus not “preserved” in the same way.  In other words, the last 1/3 of the cake molded within a few days at room temp.  OOPS!  Here’s the recipe, aptly titled.

Peach Upside-Down Breakfast Treat

  • 1 large egg
  • 1/2 stick (4 tablespoons) butter, melted/OR 1/4 cup oil
  • 2 tablespoons yogurt
  • 1/2 c. Unsweetened fruit juice (I obtained peach juice while cooking down peaches into a compote)
  • 1 1/2 c. flour–find local if you can!
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Cooked-down fruit (start with about 4-5 peaches, slice, cook over low heat for a while, ladling out juice until you have about a cup)
1.  Combine the egg, butter, yogurt and fruit juice.
2.  Combine the flour, baking powder, soda, salt (and any spices if they fit within your challenge rules)
3.  Add in the liquid to the dry and stir just to combine–don’t overmix!
4.  Place 1/2 the cooked peaches in the bottom of a round or square pan that has been oiled or greased
5.  Spread the batter on top.
6.  Strew the rest of the cooked fruit over the batter.
7.  Bake at 350 degrees for 30 minutes. Cool and serve–it holds up well, a very moist cake.  However, it should be kept in the refrigerator after a day.
On 9/6, I moved on to a cookie recipe.  Another charming character trait of mine is starting with very complicated things (I started with things like home-made chocolate eclairs from scratch when teaching myself about pastry, etc.).  So I’m sure there are simpler cookie recipes that use honey (my selected sweetener for this experiment), but I wanted to make a zucchini cookie today.  I found an abundance of zucchini-oatmeal recipes online–they were generally dubbed as healthy but that’s not the point of a cookie, and 1 cup of processed cane sugar and 1/2 cup of butter don’t equal healthy in my mind.  Given that I had a big bag of beautiful freshly rolled oats from Pennsylvania Yankee Mercantile, this sort of recipe seemed perfect.  I settled on an oil-based recipe since organic butter is a bit costly for a first attempt with unknown probability of success.  I used the basic honey-substitution principles I had learned: for every cup of sugar, use 2/3 to 3/4 cup honey.  Yeah, it’s a lot of honey (but that’s also a LOT of cane sugar, we just can get it for way too cheap these days).  I go to the local foods co-op and get my New York State honey in bulk–I just chill out next to the honey tap while a gorgeous golden river of honey flows into my mason jar.  This reminds me of a locavore tip, by the way, if you aren’t used to purchasing all these foods that you’re being challenged to eat this month.  They can be really inexpensive if you find a co-operative grocery store or natural foods store with a bulk section.  Call ahead, learn what their bring-your-own vessels policy is (you may need to have them weighed upon entry to the store, etc.), then set on your adventure for some bulk beans, grains, honey and maple syrup.  Anyways, the recipe seemed conducive to the conversion.  I knew I’d need to reduce liquid by a few tablespoons, but since the only other liquid in this recipe was oil, I figured I’d just go light on that.  Fast-forward to what ended up like a cake batter.  ANOTHER cake.  However, I really love zucchini bread (which is cake, don’t kid yourself there), so I’m not that disappointed.  It does have quite a sunflower flavor, which again, I don’t mind.  I’m just grateful that we have local sunflower oil so I don’t have to use so much expensive local organic dairy when doing these experiments.  So I guess I’m still on the quest for a local-sweetener recipe for actual cookies.  I can’t well dunk slices of my zucchini-oatmeal-honey cake into a glass of my (homemade) soy milk.  It’s sweet enough that it may count as cake, which I don’t feel I had achieved in the peach cake experiment.  With this pattern, the next thing I try to make won’t be a cookie, but will turn out like one, right?  Here’s the recipe, because it is good.  Make your choice on the oil vs. butter issue again, and if you get the ratios of ingredients right to make proper cookies, PLEASE post your comment.  I’m sure it’s just about paying more attention to the liquid and dry ingredient ratios.  The moisture content of the zucchini probably didn’t help matters…Like I said, I start with complicated stuff.

  • 1 egg
  • 1/2 cup corn oil sunflower oil, less a small amount to reduce liquid
  • 1/2 cup sugar
  • 1/2 cup brown sugar  2/3 c. honey (222g) for 1c. total sugar
  • 1 cup all-purpose flour farmer-ground wheat flour, increased by a few tablespoons in an unsuccessful shot at making a cookie dough, not a cake batter
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 1/3 cups rolled oats
  • 1 cup finely grated zucchini
  1. Heat the oven to 350 degrees (less 25 degrees for honey–> 325). Beat together the egg, oil and both sugars until well blended.
  2. In a separate bowl, combine the flour, baking soda, salt, cinnamon and nutmeg. Stir the flour mixture into the egg mixture. Add the oatmeal and zucchini and mix well.
  3. Drop by teaspoonfuls onto an ungreased cookie sheet, placing them about 2 inches apart. Bake for 12 minutes or until golden brown. Makes about 2 dozen.  Scratch head, sigh because you have a perfect cake/quick bread batter that smells like sunflower seeds.  Pull out a rectangular pan and make cake that you can cut into squares instead.  Bake for about 40 minutes, or until risen and golden.
A few resources on honey and bees in our region:
Rochester Honey/Standard of Identity
2007 New Yorker Article Highlighting NYC Beekeeper David Graves
Queen of the Sun (Movie) Information Site
American Honey Producers Association
Cooking with Honey
As you can see from some of the recent media attention (perhaps there has not been enough), it is important to learn about the source of your honey.  Since honey is a product artfully collected and marketed across our state, there is less of a challenge of finding local honey, and honey you can feel confident is not contaminated.  However, many some producers not only keep their own bees and bottle different varieties (from bees collecting nectar from different flowers, or a mix of them), but also source quality honey from other parts of the country, due to those locations’ particular plants (orange blossoms in Florida, for example).  If you want to be sure that not only the honey business but the actual honey is local, you may need to ask for clarification.  This is your great opportunity to get to know beekeepers–a very well-informed and talkative bunch, I’ve found!  Next time you are at a market with a honey vendor, make sure you engage (politely) with the vendor about the different sources of their honeys.  If the vendor doesn’t carry a local product, you could explain that you are challenging yourself to think more about the mileage behind your food this month, and that you would love to purchase locally-sourced honey from them in the future.  Your conversations and commitment to the Locavore Challenge could be the tipping point for that vendor!
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