August 9th, 2008 Newsletter
Bardstown Road Farmers’ Market Newsletter
Sarah’s Corner
From our friend Sarah Fritschner
In a search to bring reason to the world, a few people have imposed on themselves a test that seems unnatural to those who regularly buy grapes from Chile and pine nuts from China.
“Locavores” choose to eat nothing that isn't locally produced. Often, “local” is defined as a 100-mile radius. In the Highlands, that wouldn’t allow me to eat Kenny’s cheese (111 miles from my house), but I could eat Fiedler pork (76 miles). I’d have to do my research on Weisenberger flour and cornmeal. The mill is only 60 miles away, but I know the grain comes from other places in Kentucky.
Am I just being selfish when I say it seems that changing my diet is worthy even if I am simply eating closer to home most of the time, but not within the designated 100-mile radius? Am I doomed to public scorn if I buy green peppers in April, or orange juice at all?
It is an American quality to rely on trains, planes and automobiles to bring us food from the far ends of the earth. But it may be just as American to vow all-or-nothing in our self-restriction.
I hear this all-or-nothing often. "Organic production produces lower yields, ergo it cannot guarantee food for the world's population, ergo it is foolish to investigate or pursue any level of organic production," one American Dietetic Association president said to me years ago.
All-or-nothing reasoning was comfortable for her, as it seems to be for the Locavores.
I am not comfortable with that reasoning. If someone who makes no move to eat locally today, buys 1 local tomato tomorrow, isn’t that a worthy step? These days, of course, local products provide us a smorgasbord of choices, and I am happy to make and eat them. But I will be just as happy to grate Kenny’s cheese into my white corn grits when the time comes.
Roast chicken with potatoes
2 tablespoons butter or olive oil
1 to 1 1/4 pound potatoes
1 teaspoon salt
1 teaspoon pepper
2 cups reduced-sodium chicken broth
1 teaspoon dry rubbed sage
1 teaspoon ginger
4 bone-in chicken pieces (thighs or breast halves), or enough to feed 4 people
Heat oven or covered grill to 450 degrees.
Rub a 9-by-13-inch or similar-sized casserole with 1 tablespoon butter or oil. Slice potatoes 1/2-inch thick or less, and layer the slices in the pan. Season with 1/2 teaspoon each salt and pepper. Heat chicken broth in microwave or on the stove until it boils. Pour over potatoes, and place the pan in the oven or on the grill. Bake a total of 10 minutes.
In a small dish, combine sage and ginger with 1/2 teaspoon each salt and pepper, and stir to blend evenly. If necessary, cut chicken into pieces to serve four people. Brush chicken with 1 tablespoon melted butter or oil, and sprinkle with seasoning mix. When the potatoes have baked 10 minutes, remove them from the oven and place chicken pieces on top. Put the pan back in the oven and reduce heat to 400 degrees. Bake 40 minutes, or until chicken and potatoes are cooked through (thighs may take longer than breast pieces). The potatoes may not have absorbed all the broth, but should have thickened it somewhat. Spoon it over the chicken. Serve with farmers market vegetables, such as sliced tomatoes or green beans.
Serves four.
Sausage, cabbage and smashed potatoes
Sausage, potatoes and cabbage is the quintessential Eastern European comfort food. Typically it is made with kielbasa but any sort of sausage goes well with cabbage and potatoes, so use whatever sounds good to you. Chorizo works, and so does regular breakfast sausage.
1 tablespoon vegetable oil
3/4 pound Polish sausage or sausage pf choice, cut into 1-inch pieces
4 cups chopped cabbage
1 onion, sliced thin
1 pound potatoes
1/2 teaspoon salt
1/4 cup milk
1 tablespoon butter
Heat the oil in a large heavy skillet over medium heat. Add sausage and cook until it begins to brown in som places. Add cabbage and onion and cook, stirring occasionally, until the cabbage brown fairly well. Add 1 1/2 cups water, bring to a boil, then reduce heat and simmer15 to 20 minutes, or until the cabbage is tender.
While the cabbage simmers, cut potatoes into 1-inch (or so) pieces (no need to peel). Combine potatoes and salt with 1 cup water in a wide, heavy skillet. Cover and reduce heat to simmer potatoes until tender, about 20 minutes. Remove the top off the potatoes and use a hand-held potato masher or an electric mixer (be careful, potatoes may spatter) to mix the potatoes coarsely. "Smashed" potatoes usually have their skins and some lumps. Add milk to bring the potatoes to desired consistency and season with more salt, if desired, and the butter. Spread potatoes on serving plates or platter and cover with cabbage mixture.
Serves 4.