Mommy, there's something in my room...

Dear readers, this post will not be about food.  In fact, don't read it if you are eating.  On that note, I'd like to share with you the many unwanted visitors to our home this summer and how we got rid of them without resorting to toxic chemicals.

First, the male harem.  We returned from our vacation to find male winged ants all over the floor.  There's the tiniest of holes near my front door that goes under the floor to a crack opening about two feet away.  Whether it was the promise of water or the smell of food (we cleared everything out before we left aside from pet food), the summer Romeos found their way in, clumsily ambling about and mostly hanging around the bathroom.  After several sweep-and-flushes during what appeared to be their active time (3 a.m. – I was still on GMT), a blend of borax and sugar in the above-mentioned crack as well and the trillion spiders that cobweb the ceiling and stairs, they are no longer.  Such potential mates for the queen only hang around a short time anyway.

Next was the "Mommy, there's something in my room".  Not knowing what to expect from a four year old, I thought maybe the stinkbugs of winter were back for more.  No, something worse: narrow-waisted, alien, long-legged, flying...a black wasp!  It appeared to have come from her closet.  I wasn't sure how it got in, but shooed it out through the second-floor window and promptly shut the screen.

"Mommy, there's something in my room again..."

Agh!  Another one?!  Same deal: Coming from the closet, and I chased out the window.  After six more times of this, I decided to investigate the closet.  I looked around with a flashlight.  Nothing.  I took out all the clothes and stepped inside, peering deep into the cedar-lined corners.  Nothing.  I turn around in the closet (a very small closet, mind you).  There, above the sliding door, was the mud nest.  I grabbed the first thing that looked thick enough: my daughter's corduroy dress that she had left on the floor.    I pulled the thing off whole, wrapped it tightly, and ran!  (Later, I found a minute opening in the ceiling and sealed it.)

Outside, I dumped the mass into a jar with a perforated lid.  Who needs to waste money on those cheap plaster science toys that come with the wooden chisel, when I had the real cracker-jack prize right here.  I had caught a glimpse of a larva as I had grabbed the nest.  Mostly, the nest looked like just a mass of gray mud.  Not exactly being scientific, I shook the nest into oblivion, fearing more wasps were inside ready to attack.

 Now the nest was reduced to powder.  Nothing moved.  I spread the contents onto a towel.   There were the larva, which moved slightly.  I counted 8 with my fork.  And orb spiders.  THIRTY orb spiders!  All dead.  I wondered who was food for who, but considering the life-less arachnids, I made an assumption.  After some internet research, I learned that "mud marauders" build nests from mud, lay their eggs in tube-like chambers, and leave paralyzed spiders either in the chamber or adjacent to it.  The web (no pun intended) cited jumping spiders as the likely food source, but these were definitely orb spiders.  I even found one in the window sill.  Well, that took care of that...

"Mommy, something's in my room AGAIN!"

You've got to be kidding me!  I sealed the crack!  With a framed picture, I batted the wasp out the window again, quickly closing the screen.  In a minute, I saw another one.  Wait.  I looked under the blind.  The top half of the sliding window was open a full inch.  No screen.

The newly started nest was removed.  The pieces vacuumed.  The window if officially closed.  It's been four days, and no more mommy wasp.

Now we have meal moths!  They started in a quite old box of lasagna.  These moths usually begin as eggs already present in the food when you bought it, but the food is usually consumed before the tiny eggs hatch into larva then pupate into a tiny off-white moth.  In fact, the accidental eating of insects is what staves off anemia in vegetarian Asian Indians.  When these people move to, say, London, where food sanitation is stricter, they develop anemia.  Still, I'd rather not eat bugs if I have a choice.  We tossed food, transfered any thinly-packaged food to glass or thick plastic containers, and have two teenage boys eating 3-4 boxes of cereal a week as well as all the pasta.  I'm killing any moths on sight.  Bay leaf is supposed to deter them, so I will put some in the cupboards as soon as I finish this post.  The cobweb spiders earn their keep, but I'll be cleaning up all those cobwebs again!

Got Local Milk?

We recently went to the Quahog Fest in Warren, which I had to keep explaining to my step-son was NOT in Quahog, RI (despite the fame of the fictional town in his favorite show).  It was fun, but sadly lacking in all things quahog.  I guess I wanted historical and scientific information on the quahog, clam rake kits, and a quahog-shaped mascot.  It was much like any other New England festival.  Nevertheless, we had our clam cakes, looked at art, clocked time in the bouncy house, and collected shells at the nearby beach.

Then yesterday I took my daughter to the Ice Cream, Blueberry & Bluegrass Bash at Fort Hill Farms in Thompson CT.  It wasn't all things blueberry, but it was all things local!  Fort Hill Farm is part of a co-op of six Connecticut family dairy farmers.  (In RI, we have Little Rhody milk.)  Their milk can be bought in supermarkets and their distributer, the Farmer's Cow, also makes ice cream.  We had the "Red, White, and Moo" with blueberry sauce with whip cream at the free sample tent, along with DELICIOUS strawberry lemonade my daughter renamed "yumonade".  Later we tried the chocolate and coffee flavors.  My daughter wore hers proudly down her shirt.  We also toured the farm and visited the cows in the calf barn.  A bull had been born two days before, which my daughter got to pet.  There were also guinea fowl and a horse.  A visiting group ran horse cart and tractor-pull rides for visitors.  Local merchants had t-shirts, art, and more.  In October, I will be helping to host a poetry event there.  (Details soon.)

Happy Cows!

Nothing goes to waste!

Worms helping with manure.

But fresh, local, hormone-free milk is not all this farm offers.  It's a very family-friendly place.  Kids can mine for gems as a fun educational experience.  In fact, the farm is full of "In-Farm-ation", including a talking cow!  The corn is grown into one of the largest mazes in the area, then fed to the cows in addition to grass.  There's pick-your-own organic pumpkins and blueberries, several gardens and an almost hidden sunken lavender garden.  The lavender is grown organically in several inches of shells and made into soap by Colin Haskins.  The farm's co-owner, Kristin Orr, went to great lengths to remove the bittersweet and poison ivy from a beautiful rock wall that is part of the farm's history.  The land that was once part of the original foundation has been let to go wild with bachelor buttons, phlox, cone flower, yarrow, and more.  They have a garden center full of flowers great for pollinators.  They even have a butterfly garden buzzing with bees and...very exciting...humming bird moths!  These are one of my favorite insects, and a great pollinator that I hope will visit my own garden habitat.  I met a lot of great people there and am looking forward to returning.

Red, White, and Blueberries

It's red-hot outside.  White butterflies and bumblebees are the only living things daring to face the heat.  It’s that time of year...the blue-berry-ing, where I torture my daughter, step-sons, husband, and myself by journeying out into the heat wave to pick copious amounts of blueberries.  It has become our tradition, first with just the boys, then with our daughter in the car seat while I picked, now a game of hide-and-seek and hopefully picking more than eating as the four year old “helps”.  Despite the heat, the canning in the heat, the moment of panicked chaos and smoke alarms this morning, it’s all worth it.  We go to Rocky Point Farm in Warwick (which is for sale), this year picking 17 pounds and possibly going back again for more.  We pick for the year, and did a good estimate at 20 pounds last year, using the last of 2010’s berries three weeks ago.  Here’s our routine: Pick the berries, obviously going for the bluest ones.  The almost purple ones are great.  I’ve learned from experience to pick mid-season, which for Rhode island, is now.  Picking too early, the berries are tart and there are caterpillars to contend with.  After we pick and pay (at just over a dollar a pound – compare that to the supermarket!), we bring it all home.  Usually I triple wash it as soon as we walk in the door, but I had plans and it was miserably hot.  So up at 6 a.m., I filled the sink with cold water and berries, stirring them and picking out stems, leaves, and less-savory looking berries.  The kids did well: few berries to discard, barely any stems.  I drained the sink and filled it again.  More stems, but still a great harvest.  One more rinse and only one caterpillar.  Then in small amounts so their own weight doesn’t crush the berries below, I drain the berries in a colander, then make a single layer on a towel to pat them dry.  Blueberries freeze exceptionally well, but my freezer loves adding ice to things, so the drier the better.  We freeze most of it, using the berries throughout the year for muffins, pancakes, cake, pie, and cereal.  Some goes in the fridge for snacking.  The rest becomes jam.

Usually I follow a recipe using Grande Marnier, an orange-flavored liqueur.  This year, I wanted to mix it up a bit, test a new pectin, and make the recipe more my own.  So with four changes to the original, this recipe gels well and is one of the easier jams to make.  Providing you don’t drop the spoon into the pan while simultaneously washing and drying other berries only to have the mixture overflow and start burning on the stove while you’re trying to fish out the spoon in molten sugar and two smoke detectors are going off a 7 in the morning while the teenagers are oblivious sleeping...but I digress.  Here’s the recipe for success:

This recipe requires a pressure-canner.  Hot-water baths work well for pickling, since you’re working with a high-acid food and boiling temperature is hot enough to kill off any pathogens.  Pressure-canners exceed boiling temperature and therefore can preserve low-acid foods.  Blueberry jam falls in the middle, so I preserve at 10 psi to be safe.  Have all your equipment washed and sterilized before you begin.  Glass jars are sterile after 30 minutes of boiling.  Lids only take a minute; overheating will damage the rubber ring.  Have a thick towel on the counter to place hot jars on the prevent temperature shock to the glass.  Use the largest spoon you have so you don’t lose it in molten sugar.  Keep distractions at bay; the recipe goes quick.  Most canners need to vent 10 minutes before the gauge is put on and the pressure-timing begins.  Check manufacturer’s instructions.  Use a pot-holder when putting gauge on, as steam will be escaping and could cause burns.  After processing, remove canner from heat and leave closed at least an hour to let pressure subside.  I got a complete canning tool kit for less than $10 through LTD Commodities, which includes a funnel, tongs, magnetic wand to move metal lids, and jar grasper.  It’s easy to get burned or scalded if you are not careful or don’t have the right equipment.  I recommend buying tools made for canning because of this. 

Vegetarian

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Blueberry Chambord

Taste of France

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6 cups washed and stemmed blueberries

1/2 cup water

2 tbs. lemon juice

zest of one lemon*

7 cups sugar

2 pouches liquid pectin (such as Certo)

1/4 cup Chambord raspberry liqueur (one nip)

New England summers would not be the same without blueberries.  This jam is punched up by the French raspberry liqueur and lemon zest.  Combine berries, water, lemon juice, and zest in large sauté pan and let sit ten minutes.  Add sugar and mix well, until sugar completely dissolves.  Bring mixture to boil and boil hard one minute, stirring constantly and skimming off any foam.  Remove from heat and stir in pectin and Chambord.  Using a measuring cup, pour into sterilized pint jars, leaving 1/2” head-space.  Wipe rims if necessary and attach lids securely.  Process in pressure canner according to manufacturer’s instructions, for 10 minutes at 10 psi.  Makes 9 pints.  (Process 8 and keep one in fridge.)

Try these:

1. Mix blueberry preserves with ricotta or other soft cheese (such as yogurt cheese).  Use as spread or crepe filling.

2. Warm preserves and spoon over ice cream.

3. Mix with yogurt.

4. Spread on toast.

5. Serve with pork.

* While most citrus is in season during the cooler New England months, lemons are in season year-round.  If you juice a lemon and don’t need the zest right away, you can keep it in a bag in the freezer.  It can be zested frozen, but hold it with a towel because it will be cold.   

Too Hot to Cook

The heat wave is upon us in New England.  My red berries longing to be black have dried and died.  I'm soaking the garden to prevent further loss.  (Remember, water in the morning to reduce loss by evaporation and avoid watering at night to prevent powdery mildew.)  We have hundreds of green tomatoes, a handful of green beans, and one eggplant right now, aside from our sheltered lettuce and a few berries.  We'll be picking our usual 20 pounds of blueberries at Rocky Point Farm this week, which gets us through most of the year between jams and a cache in the freezer.  It's a good time to knock back some of the lettuce before they all bolt.  I also used up the cabbage and white radish from our CSA for a cool slaw.  So, two more recipes.

BTW, today is Gregor Mendel's birthday.  This monk studied heredity by crossing pea plants and is considered the Father of Genetics.  My mission this week is to create "New England Guacamole", or guacamole using fresh peas instead of avocado.  I think I saw a jalapeño hiding amongst the tomatoes in the garden...

Gluten-Free/Vegan

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Cabbage Cole Slaw

Taste of Holland

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1/2 cabbage, shredded

1 bunch white radish, grated

1/2 diced red pepper or 1 grated carrot

1 tbs. white sugar

1 tbs. oil

1/4 cup cider vinegar

1 tbs. minced Mexican tarragon

Spice it up: Add red pepper flakes or diced jalapeño

When life gives you cabbage on a hot summer day, make “koosla”, the shredded Dutch salad dish.  Prepare vegetables.  Heat sugar, oil, and vinegar to blend.  Toss with vegetables and tarragon.  Chill at least one hour.

Gluten-Free/Vegetarian

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Honey Summer Salad

Taste of Many Places

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Dressing:

1 clove garlic, minced

2 tsp. brown mustard

2 tbs. cider vinegar

2 tbs. walnut or other oil

2 tbs. local honey

Salad:

Mixed summer greens

Fruit (berries, peaches)

Walnuts

Oil

Honey mustard seems to have many origins, from ancient Rome to French Arcadia.  Used as a faith cure smeared across the chest by traiteurs, this dressing is bound to heal your hunger on summer nights when it’s too hot too cook.  You could have the salad ingredients raw, to avoid cooking altogether, but I’ve included cooking directions to better meld the flavors.  

Combine dressing ingredients and process in food processor.   Spray pan lightly with oil and wilt greens slightly on medium heat.  Divide among plates.  Add walnuts and toast lightly.  Divide among plates again.  Top salads with berries and drizzle with dressing.  For peaches, slice into 1/2” wedges and cook about 3 minutes per side.  (You could also grill peaches and romaine leaves over foil pierced with holes.)  Add to salads.  Serve immediately. 

Irish Soda Bread

There's nothing more basic to life than our daily bread.  In some North African communities, food is shared on a blanket or basket on the floor, where portions are taken with thin pieces of sourdough pita called injera.  An assortment of breads come with many soup dishes in Ireland, the most common the brown and soda breads.  New Englanders of old steamed a brown bread made with molasses in coffee cans, often serving it with slow-cooked beans.  Quakers make a "friendship" bread where the active yeast is passed from household to household to start the next batches.  All of these breads were not just for sustenance, but a cue to stop activities, sit down, and talk with friends and family.  The smell alone of baking bread puts smiles on faces and invites people in.  When you make this bread, be sure to share it!  Perhaps make two and bring one to a neighbor or a food pantry.

Vegetarian/Vegan Option

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Irish Soda Bread

Taste of Ireland

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Prep: 15 minutes  Cook and Cool: 2 hours  Makes one loaf

1 1/2 cups whole wheat flour

2 cups unbleached flour

1/2 cup wheat germ

1 tsp. salt 

1 tsp. baking soda

1/2 cup unsalted butter (one stick) (or vegan alternative)

2 cups buttermilk (or soy milk plus 1 tsp. cider vinegar)

1 tbs. molasses

1/2 cup rolled oats

Preheat oven to 375ºF.  Grease 9”X5” loaf pan.  Whisk together flours, wheat germ, salt, and baking soda.  Cut butter into 1/2” cubes, then work into flour with a fork into a coarse meal.  Create a well in the center and stir in buttermilk, molasses, and rolled oats until a dough forms.  Generously flour hands and counter, and knead dough about three minutes.  Place dough in loaf pan and flatten top with spatula.  (Traditionally, an “X” is cut a 1/2” deep across surface of dough.)  Bake until golden brown and bread sounds hollow when bottom is tapped.  Cool for 10 minutes before removing from pan.  Cool further on rack, right side up, at least an hour.  Store at room temperature in bread bag or plastic wrap, up to four days.

In Our Place

Recently, I attended a Pow Wow at a public park, where various tribes set up booths and smudged space for the drum circle and dance.  Another man approached some of them and began arguing very loudly that they didn’t belong there and should leave.  Trying to follow the argument, I thought he was angry that they were sharing their culture with “white people”.  Looking very Caucasian myself, would my Canadian tribe’s ancestry hold any weight with him?  He was angry that even tribes outside his own where there, that they had not helped him and his people, and that it was an insult that they were here now.  It turns out, this public park had been Narragansett land.

I feel for what this man was saying.  This tribe was raided for trying to sell cigarettes tax-free, and some shoving ensued with state troopers.  The Wamponaug, who were the very people who helped the Mayflower pilgrims and taught them to grow corn, still struggle to hold on to the lesser parts of Nantucket while the wealthy “whites” build huge houses and golf.  People trying to live a sustainable life while keeping their identity have had to deal with being moved, being “re-educated” in schools that would not allow them to practice their spiritual beliefs or language, some even put through medical experiments or outright killed.  A woman at the Pow Wow showed me the scars on her arm from electric shock therapy and explained how the charges where so great, they blew out her ear drums.  She had finally gotten one hearing aid.  I didn’t ask her how she paid for it (our national health care not being equally distributed).  Such atrocities of the past leave more that physical scars.  But when do we move on?

I tried putting myself in the Narragansett man’s shoes. Anger wasn’t getting him anywhere.  Ironically, I took my family to Narragansett Town Beach later that day.  As per our tradition, we took brown bags to the beach in which I cut out designs, filled them with about three inches of sand, and lit tea lights inside.  One woman came by to admire them, and I offered her one.  She was flabbergasted I would just give her something that cost next to nothing and took me 30 seconds to make.  We chatted for a while, us both parting happier.  Here boyfriend was a fire fighter.

We had set up our blankets beside the life guard stand, where the kids played in the sand.  As the beach filled up, the tiny space between us and the guard was taken by an elderly couple, and I readied myself to put them in their place if they complained about my kids’ playing where they chose to sit.  But it never came to pass.  

Space became more of a premium as the summer concert began.  I’ve heard rats turn violent when they become overcrowded.  People were starting to walk on our blankets just to get through.  The first person at least asked.  Rather than continuing to get aggravated, I decided to clear a path for passersby by rolling two of the blankets back.  Doing something in consideration of others, and I was benefitting.  Perhaps if large companies took into consideration what production cost the environment and people’s health and not just how quick they could turn a profit...

Change starts small, like saving for retirement.  We must start with small change and build on it before we see the accrued interest in what we have done.  Today, native languages are being reintroduced in schools.  Some Natives are willing to share their culture.  Some culture has been lost, like the golden toad.  Some will be rediscovered.  The frog tattooed to my shoulder guides me.  Many environmentalists support Native beliefs.  There are movements to protect native species; that is, plants and animals.  Humans impact the environment more than any other creature.  In 2012 the world population will reach 7 billion.  Who will those people be and how will they live?  Are we the invasive species? 

I am fortunate enough to own a quarter acre of land, over which I can exert a good deal of control.  Where we get a full day of sun, we have our fruit and vegetable garden, mixed in with flowers for pollination and beauty.  It is the front yard, so aesthetics are important not just for me, but my neighbors.  In some places, people get fines, citations, even jail time for growing food in their front yards.  Visit Julie Bass’s ordeal on her blog and get the back-story here: michigan-woman-faces-jail-time-for-planting-vegetable-garden/  I say the best way into these raised-bed banning hearts is through their stomachs.  Pizza garden, anyone?  

I myself have three raised beds flush with either a fence or the foundation, trying to keep a neat appearance.  I’m slowly transforming my garden into a more formal knot garden, still very edible.  I’m using Munstead lavender and Elizabethan thyme.  Less costly than boxwood, but the process is slow.  Our backyard is unsuitable for most of our plants; we have a steep hill, shade, and many trees.  I’ve started clearing grass in a half-sunny spot to move my now over-grown blackberries to in the fall, joining my two tiny apple trees.  I’d like to thin the nearby maples and locusts a bit, to let in more sun.  There are still plenty of trees (oak, birch, choke cherry, and their accompanying critters) around.  More front yard ideas here and  here

For those without land, those in cities, community gardens have sprung up everywhere.   52 gardens between Providence, Pawtucket, Woonsocket, and Worcester, and growing.  It’s with community, we lessen the struggle to survive.  Soon, perhaps, having more than just ornamental cabbage in the front yard will be “common.” 

Scape Goat

Who's to blame?!!!!  Ask the European Union, they'll blame Greece.  Ask some Americans, they'll blame the Middle East.  But the ultimate scape goat is in this savory stew made with, what else?  Garlic scapes and goat meat!  And it's gluten-free!  I'll admit, my spouse came up with the recipe name while we'll were researching what to do with our huge cache of CSA garlic scapes.   So with that beginning, I came up with a Greek stew featuring goat shanks from the Jerusalem Meat Market in Cranston, RI, which specializes in Kosher and Halel meats.  I'd never had goat before, but this came out very tender.  I hope you enjoy this recipe more than my politically-incorrect humor.  You could also try this dish with lamb or pork roast, even venison, keeping in mind cooking times are approximate.  We enjoyed it with homemade Irish Soda bread (recipe still in testing stage), using slices to soak up the juices.  By the way, if you're in the RI area and don't have a Dutch Oven, here's a coupon for a modest one from Ocean State Job Lot:

Gluten-Free

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Scape Goat

Taste of Greece

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2 lbs. young goat or lamb shanks, cut up 

1/2 cup garlic scapes, chopped to 1/2” lengths

1/2 cup fresh stemmed and chopped “Hot and Spicy” or 

     Greek oregano

1/4 cup fresh stemmed and chopped lemon thyme

1 tbs. grape seed or olive oil

2 cups of peeled carrots cut diagonally, 1/2” thick

3 potatoes with skin, scrubbed and sliced 1/2” thick

1 cup chopped celery

1 large onion, roughly chopped

1/2 tsp. each salt and white pepper

3 tbs. tomato paste

1 cup dry red wine

Preheat oven to 350ºF.  Stem herbs by pulling leaves downward, discarding any discolored or dead leaves.  Trim excess fat from meat.  Heat oil in large stainless steel pan or Dutch oven on medium-high.  Brown meat but do not cook through, about 3 minutes per side.  Set meat aside and sprinkle with salt and pepper.  Add carrots, potatoes, celery, onion, and tomato paste and stir well, cooking about five minutes until onions soften.  Add garlic scapes and cook 2-3 minutes more.  Return meat to pan, pour in wine, and spread herbs over all.  Heat to simmering.  Cover pan with tight-fitting lid or foil and finish cooking in oven until meat is tender and falling off bone, about 1 1/2 to 2 hours.  Serves 4.  

Parsley, Scapes, and Scallops

What are scapes?  Certainly not something spell-check recognizes.  They are the flower buds and curling stems of the garlic plant, cut to encourage better bulb formation.  Yet they are edible as well, with a milder, spicy flavor.  They are great as a pesto, in hummus, as part of a bean dip, and roasted or sauteed with lemon and olive oil.  Below is the recipe for a light, slightly spicy parsley sauce great with any meat, or on pasta, rice, or potatoes.  Here, I braised local scallops in butter (med-low about 5 minutes per side) and reheated grilled potatoes I sliced up and green beans I had blanched right after picking in the same pan I cooked the scallops in, adding a little more butter and a touch of salt and my favorite white pepper.  Makes about four servings.  The sauce could also be mixed with yogurt or sour cream and used as a dip.  Look for my next scape recipe coming soon: "Scape Goat" (my husband's idea) with a Greek twist, using my "Hot and Spicy" oregano and lemon thyme.  Also some Irish white puddings (ground pork and vegan versions) in the works.

Gluten-Free Option/Vegetarian Option

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Parsley Sauce

Taste of Wales

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1 1/2 tbs. salted butter or margarine

1 1/2 tbs. unbleached flour (use corn starch for gluten-free)

2-4 tbs. garlic scapes, chopped to 1/2” lengths (optional)

1 cup chopped parsley, packed

1/2 cup milk (or vegan substitute)

1/2 cup cream or half-and-half (or vegan substitute)

1/4 tsp. each salt and white pepper

Scapes are the first sproutings of garlic, with curling tendrils and a milder taste.  The sauce is good without them, but don’t pass them up if they’re around, June through July.  You could also substitute diced garlic cloves.  Process scapes and parsley with milk in a food processor until uniform.  In a medium sauce pan, melt butter over medium-low heat.  Whisk in flour, stirring rapidly until thickened to a roux, about one minute.  Slowly pour in cream, stirring frequently.  Cook 5 minutes.  Add parsley/scape mix, salt, and white pepper, stirring well.  Cook another 5 minutes, then remove from heat.  

Serving suggestions:

Sauce for braised scallops, poached white fish, grilled chicken or steak, lamb, pasta, rice, baked or grilled potato, or white pizza.  Dip by itself, or mixed with yogurt or sour cream.

Independence Day

I just returned from a much-needed vacation where my spouse and I explored ruins, spoke with people about a locavore diet and sustainable agriculture, visited a demo farm, and tasted local foods...in Ireland.  More on that in future posts.  Now back in America, I turn my attention to my own country.  Tomorrow is July 4th, our independence day.  Make it a day where we are independent from factory farms and unnecessary packaging.  When you plan the BBQ (perhaps with the radish rhubarb relish in my last post), will it be cloth napkins or paper?  What will you serve it on?  Where did the meat come from?  Maybe this year July 4th will be red, white, blue...and green.  Even one change makes a difference.

Here are two recipes to get you started.  The home-made whipped cream alone will reduce your carbon footprint simply by eliminating the throw-away container and expellant.

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Basic Buttermilk Pancakes

Taste of Scotland

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Prep: 5 minutes  Cook: 10-15 minutes  Makes ten 4” pancakes

1 egg

3/4 cup buttermilk

2 tbs. vegetable oil

1 cup unbleached flour

2 tsp. sugar

2 tsp. baking powder

1/2 tsp. salt

Beat egg in medium-sized bowl.  Whisk in buttermilk and oil.  Add remaining ingredients and beat until smooth.  Let batter sit 10 minutes to activate baking soda.  Preheat cast iron or stainless steel pan on medium,  until water droplets sizzle. Pour about 1/8 cup of batter onto buttered pan, working in a circle and adding a center pancake if room allows.  Cook  about 5 minutes per side, turning once.

Variations: Add 1 tsp. cinnamon or vanilla, 1/2 cup berries or cooked or canned apples, pears, or peaches.

Fourth of July: Top pancakes with slices of local organic strawberries, Maine (or closer) blueberries, and home-made whip cream.  To make whip cream, pour whipping cream into a blender or food processor.  (I use the Magic Bullet blender.)  Whip until desired thickness.  I like it as is, but to sweeten more, blend with confectionary sugar and vanilla extract.

Gluten-Free Option

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Turkey Burgers

Taste of Earth

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1 lb. local, lean ground turkey

1/2 yellow onion, diced

1 tbs. brown mustard (mustard powder for gluten-free)

1 tsp. organic curry

1 tsp. garlic powder

salt and pepper to taste

2 tbs. olive oil, divided

Sauté onions in 1 tbs. olive oil over medium heat until translucent.  In  5 quart bowl, mix well with ground turkey and spices.  Form into patties 3” in diameter and 1” thick.  Cook with wood charcoal on grill or in 1 tbs. olive oil over medium/low heat 8 minutes one side, 5-8 minutes on the other.  Serve on toasted whole wheat rolls or for gluten/low carb option, in a wrap with lettuce, tomato, and diced red onion.  Great with radish rhubarb relish!