Tuesday, July 22, 2014
Monday, April 21, 2014
Happy Fertility and Abundance of Nature to all my Pagan friends!
Whatever way you celebrate, I am sure you had some amazing food.
Here is my version of slow cooked stewed lamb. For this recipe I used two casserolles to accommodate the quantity of lamb, but you can half the recipe if you have less people to feed. This recipe fed 7 people comfortably.
I used Niman Ranch lamb meat which turned out quite delicious.
The vegetables used were all organic and local!
Preheat oven to 300 degrees
3 pounds boneless lamb shoulder cut into cubes
4 russet potatoes cubed
10 multicolored carrots cubed.
6 pearl onions cut in half
2 parsnips chopped into cubes
4 garlics chopped in quarters
2 cups of water to cover vegetables and meat.
2 cups of beef broth to cover vegetables and meat
A handful of fresh parsley chopped
A handful of fresh oregano chopped
2 teaspoons of pepper.
2 teaspoons of sea salt.
2 dashes of cumin
2 dashes of dried sage
2 tablespoons of flour
2 tablespoons of sugar
First, prepare your vegetables on the cutting board and have them ready to add to the lamb. At medium heat, sauté lamb in casserole with the salt, pepper, sugar and flour for 5 to 10 minutes, or until golden brown. You must keep turning lamb pieces over, so they cook evenly. Turn off heat. Next, take out the extra liquefied fat from the pan with a large spoon. Next, add all herbs, cut vegetables, and seasoning on top of braised lamb cubes. Finally add liquid water and beef broth to mostly cover lamb and vegetables. The liquid does not need to cover them completely. Cover casserole with lid and place in middle of oven for 1.5 hours.
When ready, the meat and vegetables should be tender and easy to cut into.
Serve with sauerkraut, or slow simmered cranberries, or cocconut date rolls.
Enjoy with family and friends!
Monday, February 24, 2014
Hello Foodie Cooks, Farmers, Urban Homesteaders, and Followers,
It's 2014, and I am coming up on the four year anniversary of Foodie Out Of The Closet Blog. I clearly started this endeavor in February 2010 with my Foodie Manifesto, and it has been a fun adventure of videos, audio podcasts, meeting new people (farmers and makers) in the community who are passionate about sustainability and the future of our planet.
I hope you don’t mind I quote myself.
After finishing my graduate degree at John F. Kennedy University in psychology, and practicing for a few years in the community, I fell into an emotional slump. I was reading and watching many films about the demise of our planet, and was seriously passing through Eco-Anxiety. The most productive phase of this Anxiety Disorder is when you become an active spearhead to bring awareness to the community. I quit my job and began doing my Foodie Out Of The Closet blog, incorporating all my love for cooking, food, farming, and planet awareness. I set out one morning to interview the local vendors at my farmers market, in Oakland.
This time of reflection has brought me right back to focus on the new home my husband and I have begun to invest our energy into. It has been such a long time coming, that we are able to live our lives as we imagine it, gardening where we grow as much organic food as we eat, raising chickens, collecting our own rain water (California drought permitting), solar powering our home, among others things such as living minimally and as gently as possible on this precious planet. This home has not only been a great blessing that we have actively manifested, but also a lot of work! My husband just finished installing wood floors, which was no easy job, for one person. Of course, I provided the lemonade, the meals, and the supportive remarks! Next project will be to remove the two satellite dishes on the roof from previous owners, installing rain gutters, followed by building a fence to give us more privacy in our back yard, and immediately following that, building a chicken coop!
This brings me to raising our baby heritage breed chicks, and the losses that become little thorns of change in our lifestyle. Raising your hens is a bit of double edged sword. For one thing, we are being more sustainable because we are not driving to the farmers market which thankfully lowers our carbon foot print, we are recycling wasted food from our own kitchen, they are wondrous fertilizers and bugs eaters, lovely pets, and moreover we are more self-sustaining; but at the same time, there will be this loss of community in not visiting with our local farmer Mr. Ledesma at the farmers market and talking about his farm and the growing seasons, most of all buying his delicious eggs. It’s a tricky balancing act, and obviously the positives outweigh the losses, but let’s not ever imagine that we can do urban farming completely isolated.
|Top to bottom: |
Myrtle - Black Australorp
Pepper - Plymouth Rock
Mrs. Rhodes - Rhode Island Red
Goldie - Cochin Bantam.
Our business is now directed to a local homesteaders shop called Pollinate Farm and Garden in Oakland, California, for baby heritage chicks, organic baby chicken feed, wood shavings, grit, and other necessities of raising chickens at home. We are certainly engaged in the community, like never before, as I will be sharing our back yard chicken eggs with friends and strangers in the community. For example, with the Home Depot salesman who cut wire fencing for me without charge as he found out I was raising baby chickens in an incubator, only if I brought him back some fresh eggs in a few months. We will also be supporting local establishments like Economy Lumber that has great recycled wood pieces for our future chicken coop. We do our best to remain as local as possible.
I used to want to travel endlessly (which I did), but now I just want to stay home, cook, garden, raise a little gaggle of hens, and write poetry and novellas. How things change in wonderful ways as we age?! Being at home more, has allowed my imagination to run wild and come up with my newest historical fictional novellas, set in Colombia (Author's Page & available locally at Laurel Book Store). These are the benefits of living a settled life more in-line with my values, things perculate and one can become more focused or more invested in the future too, because I still believe that one family’s choice makes a difference when they add up to multitude of families making more informed decisions toward the future. This year, I look forward to more posts that reflect urban homesteading lifestyle, local gourmet food makers features, farmers interviews, even some wine makers, and perhaps more quiche recipes! May the spirit of joyful ecological awareness be with you and your family!
Sunday, December 8, 2013
Sunday, December 1, 2013
Inspired by my mother, who remembers her mother making delicious soups in South America just like this one.
Here is the list of ingredients:
2 cups of shredded turkey meat already cooked
4 cups of chicken broth
4 cups of water
1 cup of carrots finely diced
1 cup of potatoes (without skin) cut in cubes
1 cup celery finely chopped
1 cup shiitake mushrooms finely diced
1 cup of peas
1/2 cup of onion
1 cup of wild rice(uncooked)
2 cloves of garlic finely chopped
1/2 cup of cilantro finely diced
Salt & Black pepper to taste
Pre-soak the wild rice in a bowl with a cup of water while you prepare the ingredients. Using a large cooking pot, first add the 4 cups of chicken broth, onions, carrots, potatoes, celery garlic cooking on medium high heat. Turn heat down to medium low and add wild rice, peas, and mushrooms. Stir the contents of cooking pot. Add 3 more cups of water and salt and pepper, bring to another quick boil, and immediately lower heat to a simmer with lid half off for 15-20 minutes.
Serve in bowls and add a bit of cilantro. I like to serve this soup with a sides of garlic bread.
This recipe serves 4 comfortable.
|Soup on the stove.|
Friday, November 15, 2013
Listen to Tarabud interview of Rachel Saunders, owner of Blue Chair Fruit Company.
All about jams and marmalades made from organic and local vendors in the Bay Area.
Saturday, September 28, 2013
Sunday, September 22, 2013
|Williamson Farm Hass Avocados|
Sunday, September 8, 2013
Saturday, June 29, 2013
Happy Summertime ! As the heat rises this weekend in all of California, all our agriculture struggling to stay on the vine certainly comes to mind! My simple garden is a microcosm of what is happening with our vegetables and fruits in the fields. I have been watering like crazy, but still my poor apricots are getting scorched. Last night after the sun went down, I decided to harvest my little apricot tree and can them.
Having a backyard has been a wonderful dream, but I have yet to find the perfect place to plant my tree in the ground. I found some of them on the ground already, and the tree was obviously happy I was taking her burden away. She gave birth to these beauties and now they would be recycled as nature meant them to be. We don’t even realize how abundant nature can be, how fortunate we are to reap her leaves, fruits, and roots, until we watch the cycle of life take place in our very own back yard.
Canning to me is like a meditation in our truth, in our human existence as we share it with other plants and beings on the planet, but also in the joy of building community. As I pick the fruit from the tree I give a heartfelt thanks to nature for all her giving. As I clean and cut the apricot harvest, I think about the bitter sweet fragileness of life. We are here then we are gone so quickly. As I stir the fruit with the sugar I imagine all the joy it will bring to those I share with. As I put the preserves in the jar, I imagine bringing people together to share in a meal and the cycle of life filling us with nutrients from the earth day after day. Writing out the labels makes me think of the pleasing quality our expression in letters can awaken new ideas and hope in each other.
The process is very simple, yet profound on so many levels. Now that I share it with you I hope you are able to share it with others by making your own!
My 3.5 quarts was filled with apricots sliced thin. I added 1/2 cup of brandy (optional and will make it less liquidy), 1 package of pectin, 1 tablespoon or more of cinnamon and nutmeg, 1 tablespoon of lemon juice. 2 cups of sugar, 1 cup of maple syrup. recipes call for more sugar, but prefer it with less sugar and more taste of fruit. Also, if you want a thicker preserve add more pectin.
My preserves are more for eating along side a savory, or toppings on ice-cream, or maybe a toast. I used scraps of paper from my Florentia letterhead. Find something you love and make it beautiful.