Friday, May 17, 2013

Exploring the Possibilities

Exploring brought me into Calvert County today, further south than usual but I cheated and drove to Harwood.  My first stop was Herrington Harbour in Rose Haven where the inn looked pretty nice and fun...there were about a gazillion sailboats docked there so I can only wonder how jammed it is in summer.  There was a sign saying world class marina and inn, hmm, it was not world class coffee and I would be hesitant to get my hair done at Roxy's Salon, but otherwise, for this jaded New Yorker, it did seem like an interesting place in a remote location.  The farms line the bay and there are great views from above...of course, that meant riding up steep hills to get out of some of these Chesapeake small communities.

Fresh strawberries, not like those Driscoll ones we settle for in winter, why do people buy those? 
So, my trip south did tend toward the downhill and I was with the wind, saving my work for the way home. I cycled through North Beach which had some cute little shops and amazing waterfront, then I got into Chesapeake Beach, and, well, I never quite knew that the dregs of the Jersey Shore had an outpost here.  OK, that sounds a little snobby...I found it all worthwhile, and lots of it beautiful, charming, some grand huge farms and some cozy woodsy cottages, but there is a little area that seemed to focus more on junky food, groceries, and a water park (that admittedly looked like something my children might like).  Then, there was the hugest traffic jam ever, but it was an accident and being on a bike I could scoot right by...but then for two miles, cars were rolling down their windows to ask me what happened...

Friendship / Rose Haven
Anyway, I kept going south and somehow the terrain changed to steep hills that I whizzed down at 40 miles per hour, yikes and tried to power up as well as I could.  When I finally got to a hill so long I could not face it, I turned around and realized the hill I had come down was twice as long and steep.  Amusing, I thought.


Between Fairhaven and Deale


The Inn at Herrington Harbour
North beach
The hill that made me turn around, not 1/2 as steep as the hill I  ended up with 
Junky granola bars...I did not buy them when they said what  was in them...lots of dairy and sugar...
Fairhaven
Fairhaven




Friday, May 10, 2013

Basil Avocado Dip, Rich and Flavorful...but a little too much lemon, oops


spring in the country


Fairhaven

Deale

For an appetizer by the river tonight with family we had the "dip" I put together yesterday with lots of fresh herbs.  It was basil, cilantro, mint and very rough sorrel from the Union Square farmer's market.  We blended all that with 1/2 a lemon (peel on), 2 avocados, some olive oil and a little water to get the blender moving...it took a lot of stirring but we did blend this into a creamy herby mixture and had it tonight with cucumbers, carrots, and the local fresh large mushrooms pictured below.  I think because it was such strong and sour sorrel, the lemon was overkill and could have been squeezed in into the blender in a smaller dose.


 We also had some "rosemary quackers" and some "cheezy quackers" from One Lucky Duck (the takeout smaller back area of Pure Food and Wine, the raw vegan spectacular NYC standby.  The crackers are raw and vegan, pressed nuts and seeds with nutritional yeast basically (similar to kale chips without the kale).

The asparagus and mushrooms came from the local farm stand on Route 2 and were the only local offerings there today...they have some out of state grocery store type fruits and vegetables as well but I don't buy into purchasing that kind of thing at a local farm stand...

Anyway, this all provided me with great recovery food after riding about 80 miles and sort of dilly dallying around for 6 1/2 hours...it is the stopping to enjoy the view and the little chats with locals and farmers along the way that slows down these rides.  Basil is high in vitamin K, iron, calcium, vitamin A and trace minerals like manganese and magnesium.  It also has B6 which we use to maintain healthy long attention spans.  Asparagus also has an admirable vitamin B content, lots of vitamin K and A and folate.  Asparagus has many anti inflammatory benefits and is high in antioxidants, and even has glutathione for detoxification, important in the refueling after any long work out.  Cilantro, although I did not add that much, is so strong a detoxifier people use it to pull toxic metals from their system...so anyway, all in all, a good day for a vegetable binge (any day is good for that really) and for full disclosure, I think I had half a jar of peanut butter at least!

Wednesday, May 1, 2013

Ginger Tofu and Vegetables

Susannah posing with our finished product





This flavorful ginger stir fry is pretty simple and gets a lot of vegetables into one meal.  Tonight, I started with lots of fresh ginger and fresh field garlic sauteed in olive oil, sesame oil, soy sauce and very dark aged balsamic vinegar.  





The finished product


We added one large onion, a bunch of carrots cut vertically, maitake mushrooms (3 packs from the store not the farmer's market yet still OK), mung bean sprouts and tofu (organic and local).   The bean sprouts and tofu add a lot of protein and the watery, filling bean sprouts are so crunchy and thirst quenching.  I really love wet food...

close up

the beautiful feisty one eats dinner at the beach
Because I was using a large saute pan instead of a frying pan or wok, I had to ladle some sauce out of the vegetables.  It was a rich mix of mushroom juice, moisture from the other vegetables plus my added base of oil, soy sauce and vinegar and was great to have over the plain rice. We served the vegetables and tofu with plain arborio rice (so creamy and rich) and had kale with sesame seeds on the side.
and plays with Bella
and gets messy with Bella

Monday, April 29, 2013

Salad Salad, Salad, Susannah guest assistant blogger with me, and a windy day on the river



Ramps are here, finally, even though this spring feels a lot like winter to me.  However, here in Maryland, for some reason, the ramps are from California. I find that odd since they grow like weeds around here. I can send the kids out foraging for local ones.









At any rate, well traveled and sophisticated as these ramps may be, they worked well in our ramp vinaigrette (aged balsamic vinegar, olive oil, ramps and water, blended really well.) So, we used that dressing both on my salad and on the kids' salad.


My salad was comprised of lettuce and fresh greens locally grown, asparagus from one of my favorite local farmers and zucchini from Whole Foods. The kids' salad was chick peas (Eden from a can, at least there is nothing horrifying in the lining they use), crunchy, thirst quenching, fresh cucumbers grown from the ground, not hydroponic, from a local farmer in Annapolis, and the ramp dressing, served over an optional bed of romaine lettuce and sorrel.  The kids also had guacamole that I made earlier with a few avocados that had become too soft for the liking of my picky eaters.


I can hear Luke upstairs serving Susannah dinner...hmm.  And, where is guest blogger Susannah?
Here she is and here is what she has to say: There are cucumbers, chickpeas and ramp dressing too.It's yummy yummy yummy!!!!!!





Windy Spring on the river...














Perry and Susannah, hair blowing in the breeze.

Wednesday, April 17, 2013

Riverfront Dinners...Get Off My Rock!

dinner on the Severn River



Finally, I am starting to think, maybe, cautiously just maybe, spring has sprung.  So, we ate dinner by the water without threats by that nasty security guard who hounds us in the summer.  It was a summer like day last week and I had to supplement with Whole Foods prepared foods (a general no no) for some short cuts because it was a very crazy day...

Susannah and the spread

The kids liked the red beans and rice and the black quinoa slaw (I would like the slaw without the quinoa better, not my favorite mix of textures...but it got them to eat a lot of vegetables.) I have found it is more difficult to get the kids to eat as many vegetables here...I blame the culture a little. Susannah is self conscious that her food is not like everyone else's and she has given up on sea weed packs as a snack because some kids told her it smells bad.  In New York, all was more acceptable and all of our foods were considered mainstream there.


seining on the Rhode River
carrots for Lizzie's school independent learning day


The asparagus with pine nuts and the roasted carrots with salt and pepper were native american foods created for a school project.  We made enough to keep some for dinner and they were pretty tasty yet simple.  I had some greens left from New York's Union Square farmer's market so it was nice to have that variety.  Some of the specialty kales and Asian mustard greens are not available here.







These colorful carrots are exciting and tasty, they were very sweet, maybe too sweet for me but the kids liked them, cut lengthwise, simply roasted with olive oil, salt and pepper.


my salad of fresh greens, roasted vegetables and spicy kim chi





And, well, just for full disclosure, most of the idyllic picnic was spent arguing about who could sit on the special  rock where I eat lunch alone in the summer.  There were a few punches, some not so nice words, but nothing too serious.  I stayed safely on a chair, Perry on the cart and the other three duked it out for rock real estate.  And there were about 20 nice flat rocks to choose from...hmm.


Sunday, March 24, 2013

A Tale of Two Soups: Thai Cauliflower & Red Curry Asparagus

Yes, we made soup again today. In this seemingly never ending wintry weather, we want cozy food.  Of course, I want light, cozy food, not traditional American comfort food which rather than comforting me, makes me feel like I have a rock in my stomach and pounds on my body.

So, Susannah helped me chop because there was a lot involved in this quick project.  She chopped watercress and asparagus because they were easy.  I chopped leeks which we then soaked in a big bowl of water so the dirt would sink to the bottom.  Then, I got through the onions, cauliflower and some garlic.

For the first soup, we put cauliflower, onions, a bay leaf, and a clove of garlic in a pot with water covering everything.  We cooked it until the cauliflower started to get soft, then added one can of organic reduced fat coconut milk, and a heaping spoon of World Foods red curry paste.  (Artisana raw coconut butter is a good addition to this as well but makes it a heavier filling meal). Pretty simple, we then blended it in stages, just half a blenderful at a time. We had made a lot of soup and steam can make things come exploding out of our blender...we have learned the hard way on various occasions...including burning my eyebrows just a  little in one small but thunderous explosion.  The Thai Cauliflower soup turned out very tasty, rich and creamy.  All five, reviewers gave it a big thumbs up.  Some added more curry paste to their bowls.

Then, we made our green version.  I wanted lots of vegetables so I sauteed onions, leeks and garlic with a little olive oil, not much, just wanted light soup.  Then, I added 3 bunches of watercress and one bunch of asparagus, wanting a very healthy asparagus soup.  I added water and covered it to let is steam until it was bright green, then I added the same Thai red curry paste but no coconut milk, just a simple flavorful vegetable soup.  Then, I went about the same tedious blending process, creating a rich dark green sensation.





I loved the green one, the others loved the cauliflower one.  Plenty left for dinner and maybe a few school lunches...








Wednesday, March 20, 2013

Hero Pops: Local Vero Beach Entrepreneur Creates a Popsicle Frenzy

Susannah and Perry eating Raspberry and Orange Cream, respectively
Hero Pops are selling well in Vero Beach and the surrounding areas and we are hoping they go nationwide.  Michael Haggerty started the business in part due to his child with ADHD who was not doing well with mainstream popsicles.  In the summer when we have time we often make our own ice creams and popsicles (see young coconut ice creams ), but now Hero Pops does the job for us.  They are the closest to home we have found in a store bought brand.  The ingredients are simple and we especially liked the raspberry lemon flavor and the orange cream which tastes EXACTLY like a creamsicle from our youth, minus the artificial flavor, color and minus the dairy.

The kids enjoyed the popsicles on hot sunny days in Florida where we wiped out the supply at the Village Beach Market on more than one occasion. There are lots of interesting flavors to choose from, they are relatively low in sugar but we did choose the low sugar flavors.  The chocolate covered chocolate looked great but I did not dabble in the 15 grams of sugar so I skipped it.  The two I did buy were about 13-14 grams and I would love to see a flavor with less because I think kids like tart fruit and do not need heavily sweetened choices.  these pack a nutritional punch with fresh wholesome fruit and coconut so the calories are richly rewarding not just filler.  And, I admit I can not be the sugar police as adamantly when I see the benefits compared to a junky ice pop that is some mixture of artificial color or flavor and corn syrup.



nutrition facts for the orange cream spirulina Pond Yum 



His other big product line in Hero Pops is called Pond Yum, his organic spirulina vegetable and fruit pop.  He makes a stevia version with only 2 grams of sugar.  And  he offers various flavors of the vegetable based pops which I plan to taste as soon as possible!.  Check out Hero Pops on facebook to see the process and the flavors, yum.  I will try to have him ship me some of the Pond Yum so I can report back on flavor and health benefits!

Hero Pops on Facebook
Hero Pops Website


Cozy Mushroom Soup for a Bit of March Detox

I make mushroom soup a lot, a few different ways.  I usually make a big batch on a Monday so I can enjoy it throughout the week, although the kids have caught on to how delicious it is and it tends to not last too long in our kitchen.



I like a variety of mushrooms and aim for white, crimini, shitake, and maitake.  It has been more difficult to find maitake here and I notice they are cultivated where the ones I liked in New York were wild.  But, I can settle and hope the antioxidant capabilities are as tried and true.  Maitake mushrooms have been shown to boost immune system responses to cancer, they help regulate blood pressure, blood sugar, insulin and lipids and are useful in weight loss.  All sorts of mushrooms are known to break down chemical toxins in the environment as well as in the human body and when eaten they usher out many toxins while staying in your system long enough for you to absorb their powerful nutrients.

So, the key to this soup especially for detox is onions and leeks.  I start as though I am making onion soup, slowly cooking 3 large onions, 1 large leek, and 3 cloves of garlic in olive oil.  The more time I spend on these alliaceous vegetables, the sweeter and tastier the soup.  (see Onions / Garlic for just how beneficial these cancer fighting foods are.)  

Then,  I toss in 2 bay leaves, 2 cups of white wine (I use the expensive nice bottles when my husband is not looking and he loves the results but is always wondering where that wine goes...)  That simmers a while allowing the wine to reduce a lot.  Then, I add lots of mushrooms chopped in squares although I leave the maitakes bigger, just pulling them apart a little.  Adding 2 or 3 cups of water and another 1/2 cup or so of wine, I cover to create a rich mushroom broth.

I finish it with some coarse sea salt, chunky black pepper, cayenne pepper, turmeric and sometimes I can be caught adding some habanero sauce to my own serving because I like everything with some flare.

Top with a sprig of parsley, chopped scallions or cilantro.

The kids often want the soup served over rice for more of a heavy meal in the winter.  This soup is sweet and savory, but delicate making a great lunch, light dinner or snack.


Wednesday, February 27, 2013

Luke's Roasted Vegetables with Tofu

Luke made this dish based on a recipe from Pure Vegan by Joseph Shuldiner, a book with beautiful photography that makes you feel inspired to make every dish in it.  For those of you with access to fresh local tofu made with locally grown soybeans, this is a great meal, filling and flavorful.  Luke put scallions, carrots and shitake mushrooms (although many vegetables work so substitute whatever you have on hand).

He made the marinade similar to the recipe, a tablespoon of grated ginger, 1/4 cup soy sauce (he used wheat free low sodium tamari and it was still too salty), 1/4 cup peanut oil, leaving out the teaspoon of salt they recommended.  He marinated the tofu, a bunch of carrots that he had cut in half into long strips, and the shitake mushrooms.  Then he scooped the vegetables and tofu out of the marinade and baked them  for 15 to 20 minutes on a cookie sheet coated with olive oil, saving the marinade in the bowl.

He then added 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, and 1 tablespoon of sesame seeds to the remaining marinade and 4 or 5 chopped scallions.  Then, he added the roasted mushrooms, carrots and tofu back to the bowl of marinade, tossed and served...it was incredibly tasty.



Of course in our tough crowd, while Susannah enthusiastically loved it all, Perry thought the tofu was cut too big to soak up enough flavor.  I thought it was pretty amazing but needs less soy sauce next time, or maybe Luke did sneak some actual salt in.


Saturday, January 12, 2013

SNAP Supplemental Nutrition Assistance Program: If Involved, Shouldn't the Government's Role in Food Encourage Health?

Federal assistance in the food spectrum has always been troublesome yet necessary.  The Farm Bill covers most of it from SNAP (our federal food stamp program through which low income participants obtain a card used to purchase food) to agricultural subsidies, but I have always wondered why the Farm Bill can not seem to achieve any nutrition goals at all and undermines the health of the American population.  There was debate over a brand new bill versus the continuation of the current one and at the eleventh hour the current one was extended.

My nephew, Jake Kristy, an 8th grader from California,wrote a school project about health care and in his final thought suggested if fruits and vegetables were free and everything else (packaged foods, meats etc.) were highly taxed and expensive, our country would be healthier.  I think he is on to something...but what we see is the opposite.  The government policies make junk food cheaper and make it very tough to be a vegetable grower, especially an organic one.

Susannah inside White Rabbit
Luke outside White Rabbit, a Vero Beach, Fl small organic farm and self serve grocery
SNAP has an N in it.  That N stands for nutrition but, well, even within the varying opinions of that word, it should mean something necessary to survival or at least conducive to survival.  If a family is poor and can not put food on the table are we supposed to think great, cheap Doritos and Coke for everyone, by all means, use my tax dollars.  I see a flaw in this plan when it comes time to decide who foots the medical costs for our population.  That flaw is in my face in large grocery chains and drug store chains.  Drug stores have developed huge grocery sections with everything from canned ravioli to sugar cereals to the gamut of packaged snacks.  So, well, I loved the olden days where food came from markets and grocery stores not these modern times where food is available and eating is encouraged in bookstores, (in my day we would have been told not to drink coffee, it might spill on a book, now it is Starbucks and Barnes and Noble, 'til death do they part), etc.  So drug stores selling more than check-out candy is a little offensive (although I guess the bygone days of an old fashioned soda fountain at the pharmacy represent a different era).  Anyway, I have come to understand that large drug store chains were envious of grocery and large scale everything retailers like Target and Wal-Mart getting so much of the government assisted market share, so they added more and more foods so families can do grocery shopping and spend SNAP money at Rite Aid, Duane Reade and CVS.  But, there is no requirement that a participating market sell fresh food at all and without that crucial requirement even more SNAP money goes to junk food.

What if SNAP could be spent only at farmer's markets?  Then, the poorest members of our society (45 million Americans that use SNAP) would actually eat fruits and vegetables and they would support small local growers instead of agribusiness giants, grocery giants, and well, giant giants that sell everything.  The health care costs in a country where the poorest who want more bang for their buck are encouraged to eat cheap packaged food is huge and burdensome to all.  Politicians talk about wanting to cut back Medicare costs and other medical costs for the uninsured yet getting healthier would automatically and unpolitically cut those costs.  But as long as large companies benefit from the Farm Bill, those costs will rise.

SNAP is just a small part of our agricultural problem.  Subsidies that go to our least healthy foods (soybeans, corn, meat and milk) are a huge challenge and they take away any hope of a level playing field where fresh greens can compete with packaged Fritos.  It is an area where special interests won, Monsanto presides over the GMO fields and huge agribusinesses tied into Monsanto sell commodity crops to huge food factories and the profits are quite, well, huge.  And as long as that Farm Bill money is allowed to go to our very odd and unnatural food chain, well, we will see the corporations continue to reap profits while organic farmers and small, natural and organic packaged food producers struggle to break even.  In as much as there is a huge upswing in farmer's markets and in educated people eating in a more healthy way, it is still a struggle for those who need the help the most, small farmers and low income eaters.

SNAP rules are below as found on the USDA website.  I find them funny, so adamant that you can use food stamps to buy candy and soda and that it would take an act of Congress to change that.  Congress explicitly said it would be unduly burdensome to require that the food be nutritious.  I find it unduly burdensome that our taxes go toward encouraging unhealthy food choices for low income children.

Note:  I am usually all for freedom of choice (see The New York City Soda Debate ) but that is when people are making choices with their own money.

The Rules (from the USDA website)

Eligible Food Items

Households CAN use SNAP benefits to buy:
Foods for the household to eat, such as:
--breads and cereals;
--fruits and vegetables;
--meats, fish and poultry; and
--dairy products.
Seeds and plants which produce food for the household to eat.
In some areas, restaurants can be authorized to accept SNAP benefits from qualified homeless, elderly, or disabled people in exchange for low-cost meals.
Households CANNOT use SNAP benefits to buy:
Beer, wine, liquor, cigarettes or tobacco;
Any nonfood items, such as:
--pet foods;
--soaps, paper products; and
--household supplies.
Vitamins and medicines.
Food that will be eaten in the store.
Hot foods.

Additional Information
“Junk Food” & Luxury Items
The Food and Nutrition Act of 2008 (the Act) defines eligible food as any food or food product for home consumption and also includes seeds and plants which produce food for consumption by SNAP households. The Act precludes the following items from being purchased with SNAP benefits:  alcoholic beverages, tobacco products, hot food and any food sold for on-premises consumption. Nonfood items such as pet foods, soaps, paper products, medicines and vitamins, household supplies, grooming items, and cosmetics, also are ineligible for purchase with SNAP benefits.
Soft drinks, candy, cookies, snack crackers, and ice cream are food items and are therefore eligible items
Seafood, steak, and bakery cakes are also food items and are therefore eligible items
Since the current definition of food is a specific part of the Act, any change to this definition would require action by a member of Congress. Several times in the history of SNAP, Congress had considered placing limits on the types of food that could be purchased with program benefits. However, they concluded that designating foods as luxury or non-nutritious would be administratively costly and burdensome. Further detailed information about the challenges of restricting the use of SNAP benefits can be found here:

Report -- Implications of Restricting the use of 
              Food Stamp Benefits  
Energy Drinks
When considering the eligibility of energy drinks, and other branded products, the primary determinant is the type of product label chosen by the manufacturer to conform to Food and Drug Administration (FDA) guidelines: 
Energy drinks that have a nutrition facts label are eligible foods
Energy drinks that have a supplement facts label are classified by the FDA as supplements, and are therefore not eligible
Live Animals
Live animals may not be purchased with SNAP benefits.


Pumpkins, Holiday Gift Baskets, and Special Occasion Cakes

Pumpkins are edible and eligible for purchase with SNAP benefits. However, inedible gourds and pumpkins that are used solely for ornamental purposes are not eligible items.

Gift baskets that contain both food and non-food items, are not eligible for purchase with SNAP benefits if the value of the non-food items exceeds 50 percent of the purchase price.

Items such as birthday and other special occasion cakes are eligible for purchase with SNAP benefits as long as the value of non-edible decorations does not exceed 50 percent of the purchase price of the cake.


Last modified: 12/19/2012