Archive of ‘backyard harvest’ category

Trout with Brown Butter-Caper Sauce and Facing the Cruelty Behind my Cooking

 I’m on a brief blog hiatus for the next little bit, so I thought posting some of my favorite posts from the past would be a good way to fill in until I got a new blog post up.  This post is from August 30, 2009.

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The Clinch River is one of my favorite places in Tennessee. Sure – It’s a creation of TVA and that in itself is a strike against it. But it’s such a beautiful place that I find even that can’t diminish my love for it.

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TVA or the Tennessee Valley Authority has a very mixed heritage in our area. During the 1930s, the Tennessee Valley was a very poor area, even by Depression Era standards. TVA projects displaced over 15,000 people, covering over towns, native burial grounds and land that had been in families for years. On the other hand, TVA provided jobs to an area that was surrounded by poverty. Marcus’s grandfather was an electrician at Norris Dam and a few other TVA projects. TVA reduced the devastating floods in this area but they also destroyed pristine areas when they built projects like the Tellico Dam. The creation of the Tellico Dam ruined one on of the best trout fisheries in the area when they dammed the Little Tennessee, and land that TVA acquired through eminent domain at a very low cost is now being sold for hundreds of thousands of dollars per acre to developers.

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No matter what my feelings towards TVA are, Norris Lake is here to stay. The Clinch River starts in Southwest Virgina, near Tazwell. The Clinch and Powell River meet up at Norris Lake, formed when Norris Dam was built in 1936. Norris Dam is the first dam built by TVA and at the time was constructed in a modernist style – considered quite advanced and controversial at the time. It really is an impressive sight, especially at dusk.

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Because the dam is 285 feet high, it impounds a large quantity of very cold water. This cold water is the perfect temperature for trout. In the 80s, TVA constructed a weir dam that speeds the river back up about two miles from the dam – this adds oxygen to the water and makes it even more habitable for trout.

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On a hot summer’s night, not many things are more refreshing then walking alongside the tailwaters. Not only is it beautiful but the rushing, cold water kicks up a cool breeze, even on a hot night. During the summer, there’s usually fog that begins to form as sunset approaches.

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Norris State Park, Cove Creek Wildlife Management Area and Chuck Swan State Forest all preserve areas around the lake. We’ve seen groundhogs, hawks, osprey, deer, skunks and foxes around here.

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On Friday, Marcus and I went blueberry picking at a farm nearby and stopped by the river so Marcus could fish for a bit. It was one of those days when the fishing alchemy was perfect and in the hour we were there, Marcus quickly caught several brown trout. Two were too small to keep and one was too big so they were quickly let go. Marcus asked me if we should keep the other ones to eat and I told him he could make that decision. It was a cop-out. If he decided to keep them, I wasn’t responsible for their death. But even doing that made me feel bad – I could have asked him to let them go and he would have.

I’m a bit of a hypocrite when it comes to facing the cruelty of my cooking head on. Sure, we buy the majority of our meat from local, humane producers and we eat a lot less meat than the average consumer. But I don’t feel guilty when I eat that meat. I don’t feel like I personally caused that animal to die and it’s because I’m so insulated from the process.

I think there’s a lot of truth to the saying that if slaughterhouses all had glass walls, we’d be vegetarians. Most of us have insulated ourselves from the cruelty of our choices. We buy pork or beef at our grocery store, sanitized and packed in a neat little package. We don’t have to see the horrific conditions those animals were raised under. We don’t even have the courage to call it by it’s animal name – cow meat or pig meat.

I’ve had people throw a fit when Marcus has mentioned that he sometimes hunts and fishes quite a bit. These people stand there in their leather shoes, holding a burger from McDonalds and tell us that hunting is cruel and have no idea of the irony of their statements. We’ve created a world where we don’t have to see the consequences of our actions, at least when it comes to the meal on the kitchen table.

There’s no getting away from the fact that creatures on this planet will die to produce the food that keeps you alive. You can be a vegan and animals will still have died to produce your food. Even humans will be harmed and possibly die to produce the food you eat. All kinds of animals die during the harvesting process. Merely using the land for the growing of food, rather than animal habitat, causes death. If you don’t eat organic produce, farm workers will contract cancer because of the chemicals that are used in the farming of your food. Even if you eat organic foods, farm workers in foreign country will go hungry when the organic peaches they grow to provide for their families are turned down for not being up to standard. Even if you buy local, organic produce, you’re still not blameless. An organic farmer I know lost 600 tomato plants in one night to deer. His losses were so great that he had to get a depredation permit in order to get any kind of harvest at all and to control his losses for next year.

I grow a lot of our produce in my suburban garden. Every year we fight off the birds and possums so we can harvest our tomatoes. They don’t usually take enough to cause severe losses but I know the frustration of going out to the garden and finding nibbles and pecks in almost all of the not-quite-ripe tomatoes. A few weeks ago, we had a difficult choice to make. The biggest groundhog I had ever seen was in our back yard. They may be cute animals but anyone who’s gardened knows that devastation they can cause in a garden in a single night. It disappeared, never to be seen again but what would we have done if it had decided to make its home nearby?

We need to strip off the marketing gloss of our dining choices and come face to face with the cruelty that comes as a result of our choices. That doesn’t mean we need to go out and shoot a deer or kill a chicken ourselves, although I greatly admire people who are willing to do that. It does mean that we need to be aware that our food comes with a cost. We need to treat our food with the reverence that it deserves – we need to use it wisely. We need to appreciate the farmers that grew it and the lives that were lost in the production of it.

This life can be an amazing gift – full of beauty and wonder. But none of us can escape the fact that it can be cruel as well. In the gorgeous surroundings of the Clinch River valley, I was responsible for the death of three living creatures. The best thing I could do is to be grateful for the loss of those lives so that I could live.

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Trout with Brown Butter-Caper Sauce

1/4 teaspoon olive oil
2 trout fillets – about 4 oz each
Salt and Pepper
2 tablespoons shallots (We used Egyptian Walking Onions from our garden)
1 heaping tablespoon of drained capers
1/2 teaspoon lemon juice
1 tablespoon butter

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First off, if you caught your own fish, you need to clean them and fillet them.

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Chop your shallots and get your capers and lemon ready. Add oil to a non-stick skillet and put over medium heat. Heat for 2 minutes. Salt and pepper both sides of fillets and add to pan.

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When the edges of the fillet start to turn white, flip. This will take 1 to 1 1/2 minutes. After flipping, cook for another 1 1/2 or until fish flakes easily with a fork.

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Remove fillets from pan, put on a plate and tent with foil to keep warm.

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Add butter to skillet. Watch carefully because in a non-stick skillet it’s hard to see when it begins to brown. It usually takes about 2 to 2 1/2 minutes for us.

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When it’s beginning to turn brown, add shallots and sautee for two minutes until they begin to soften.

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Then add lemon juice and capers, cook for another minute.

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Pour sauce over fish and serve.

For a printable recipe, click here!

 

2465276993_396ac181ea_o This meal is part of my One Local Summer meal for this week.  Admittedly, capers aren’t local but I’m hoping that next year, I’ll have pickled nasturtium buds to use as a substitute.  The butter was made from Cruze Farm milk and we used some of the caper juice to sub in for the lemon.  Instead of shallots, we used Egyptian Walking Onions from our garden.  We served this fish with roasted Dragon Langerie, Masai and Purple Trionfo Violetto beans from our garden.  Dessert was a blueberry cornmeal cake made with local blueberries and local cornmeal.

Eat Your CSA – Using Your CSA Vegetables – Week 4

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This gorgeous spread is courtesy of Colvin Family Farms - for more information on this project, read the guidelines here.  If you’d like to join in with me, feel free to post links to blog posts where you talk about how you’re using your CSA produce.  Or just post a comment if you don’t have a blog.  I’ll also be tweeting about how I use my CSA box on twitter using the hashtag #eatyourCSA.  If we get enough participation, I’ll start a weekly round-up post as well.

Here’s what was in our box for week number four:
2 heads of lettuce
1 head cauliflower
1 large zucchini
4 straightneck squash
1 large pattypan squash
1 bunch radishes
1 bag kale
1 bag arugula
1 small bag new potatoes
6 small cucumbers

Farmers Market Purchases:
Peaches from Mountain Meadows farm

Garden:
Swiss Chard (can hold in garden)

Leftovers from last week:
1/2 head napa cabbage
2 onions
1 turnip
garlic scapes
blueberries

Saturday:
Breakfast – carmelized onion, summer squash & lardon frittata, zucchini-carrot-ginger bread (recipe coming soon), peaches, coffee with Cruze Farm milk
Lunch – leftover zucchini & summer squash fritters, sliced turnips & radishes
Dinner – homemade onion rings (3-4 parts beer to 2 parts flour until pancake batter consistency, dip rings in & deep fry at 350 degrees), homemade potato chips, salad with creamy caesar dressing & spicy croutons

Sunday:
Breakfast – Eggs in Hell, zucchini-carrot-ginger bread, blueberries
Lunch – salad with creamy caesar dressing & spicy croutons
Dinner – salt boiled new potatoes, steak, refrigerator pickles, sauteed radish greens
Snack – zucchini-carrot-ginger bread

Monday:
Breakfast – 2 hardboiled eggs, bacon, zucchini-carrot-ginger bread
Lunch – salad with arugula, leftover steak & radishes
Dinner – zucchini “pizza” w/ frozen pork ragu sauce

Tuesday:
Breakfast – summer squash sauté topped with cheddar cheese, zucchini-carrot-ginger bread
Lunch – salad with arugula, leftover steak & radishes
Dinner – sushi with friends

Wednesday:
Breakfast – summer squash sauté topped with cheddar cheese, bacon
Lunch – kale & lentil salad, steamed new potatoes
Dinner – stir-fry with ground pork, napa cabbage, onions & summer squash

Thursday:
Breakfast – Eggs in Hell (onion, chipotle, tomatoes, kale)
Lunch – leftovers – kale & lentil salad and stir-fry
Dinner – salad, summer squash falafel, tzatziki sauce

Friday:
Breakfast – last piece of zucchini bread, fried eggs
Lunch - leftover summer squash falafel, tzatziki sauce, cucumber refrigerator pickles
Dinner – Taco Bell – too hot & tired from garage sale pricing to cook!

Leftovers for next week:
1 head cauliflower

Eat Your CSA – Using your CSA Vegetables – Week 3

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Here’s what was in our box for week number three:
Napa cabbage
2 heads of lettuce
2 medium heads broccoli
1 head cauliflower
3 onions
2 zucchini
3 crookneck squash
2 yellow squash
1 bunch radishes
3 turnips

Farmers Market Purchases:
Raspberries from Mountain Meadows farm
Daikon radish from Terraced Gardens Farm

Garden:
Swiss Chard (can hold)

Leftovers from last week:
Lot of blueberries left from picking them at Blueberry Hill
1 1/2 bulbs of green garlic
1/2 head of cabbage
garlic scapes

Saturday:
Breakfast -hardboiled eggs, VG’s Bakery pastries (so good!), raspberries and blueberries
Lunch -lettuce salad with creamy dill dressing and canned salmon
Dinner – Birthday celebration! Homemade eggrolls (cabbage, carrots & shrimp), homemade plum sauce canned last year, Momofuku pork buns & crack pie, lots of bubbly!
Snack: sliced radishes & turnips

Sunday:
Breakfast -bacon, coffee, raspberries & Advil :)
Lunch – salad with creamy dill dressing, hamburgers
Dinner – pizza with radish leaf pesto, ricotta cheese, mozzarella & zucchini, sliced radishes

Monday:
Breakfast -German pancake with raspberries, fried egg, coffee
Lunch – broccoli & soba with toasted sesame sauce, blueberries
Dinner -Salad with poached egg and lardons

Tuesday:
Breakfast -summer squash frittata, blueberries and raspberries
Lunch – leftover broccoli & soba with toasted sesame sauce
Dinner – roast chicken, blanched broccoli & cauliflower with buttermilk bagna cauda

Wednesday:
Breakfast - summer squash frittata, blueberries
Lunch – salad with lettuce, leftover roast chicken and buttermilk dill dressing
Dinner – Leftovers from my birthday dinner & daikon radish relish

Thursday:
Breakfast – 2 hard boiled eggs, blueberries
Lunch - salad with lettuce, leftover roast chicken and buttermilk dill dressing
Dinner -Stir-fry with tempeh, turnips, green onions & napa cabbage

Friday:
Breakfast – carmelized onion, summer squash & lardon frittata, blueberries
Lunch - salad with lettuce, leftover roast chicken and buttermilk dill dressing
Dinner – zucchini & summer squash fritters, zucchini-carrot-ginger bread

Leftover for next week:
1/2 head napa cabbage
2 onions
1 turnip
garlic scapes
handful of blueberries

Put Up:
Radish leaf pesto – freezer

 

Other people blogging about their CSA experiences!
My Farm Fresh Adventure
Snowflake Kitchen

Eat Your CSA – Using your CSA Vegetables – Week 2

Week 2 CSA Vegetables

 

Here’s what was in our box for week number 2:
Bag of kale
Pint of strawberries
2 Heads lettuce
Medium head of cauliflower
Bulb green garlic
Large head of cabbage
2 zucchini
3 assorted summer squash

Farmers Market Purchases:
1/2 pint blueberries
More Blueberries picked from Blueberry Hill

Garden:
Raspberries
Jalapeno peppers
Swiss chard – can hold in garden

Leftovers from last week:
Bok Choy
Bulb of green garlic
garlic scapes (from garden)

Washed Kale

Saturday:
Breakfast – eggs scrambled with swiss chard & garlic scapes, strawberries
Lunch – steamed sugar snap peas with cauliflower tahini spread & tzatziki sauce, strawberries
Dinner – stir-fry with ground pork, onions, bok choy & cilantro
Late Night Snack – bacon wrapped jalapenos & homemade rhubarb syrup soda

Sunday:
Breakfast – fried eggs, strawberries, raspberries & blueberries
Lunch – leftover stir-fry
Dinner (at my parents) – grilled chicken breast, noodles and salad

Last dinner at my parents’ old house. They’ve lived there 21 years!

Monday:
Breakfast (at my parents) – fried egg, German pancake with strawberries & blueberries
Lunch (at my parents) – huge salad
Dinner (traveling) –  Pal’s Sudden Service – Goodbye Kingsport!

Goodbye Kingsport! Hello Knoxville!

Tuesday:
Breakfast – fried Eggs & blueberries
Lunch – garam masala roasted chicken, straightneck squash sauteed with curry powder, indian spiced braised kale (cumin, cayenne, ginger & garam masala)
Dinner – leftovers from dinner, gin cocktails (watching the Transit of Venus!), cauliflower tahini spread with crackers

Wednesday:
Breakfast - summer squash frittata
Lunch – salad with homemade creamy peppercorn dressing & canned wild salmon
Dinner – hamburger patties, leftover Indian spiced kale, zucchini bake (made by rehydrating sun-dried tomatoes in Cruze farm milk, sprinkled with romano& mozzarella  cheese

Thursday:
Breakfast - summer squash frittata
Lunch – salad & leftover zucchini bake
Dinner – celebratory meal out because my parents closed on their new house in Knoxville!

Friday:
Breakfast - eggs scrambled with swiss chard & garlic scapes
Lunch - salad with creamy peppercorn dressing & canned wild salmon
Dinner – picnic dinner after picking blueberries: teriyaki chicken strips, Asian coleslaw(not a good recipe – threw the leftovers in the compost pile) & blueberries

My sister, Ally, picking blueberries with us.

Leftover for the next week include 1 1/2 bulbs of green garlic, 1/2 head of cabbage and garlic scapes (these keep for weeks in a bag in the crisper)

Eat Your CSA – Tips – Salt and Organic Vegetables are Your Friend & Murdering Bugs

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I can’t even tell you the number of times that I’ve listened to horrified friends gasp in shock over the fact that…..OMG!….there were worms in their organic broccoli.  I could be horrible and explain to you the amounts of particulate matter, insects and rodent feces that are allowed in the food you buy from the store.  But no, I’m not going to be the girl that got in trouble in second grade for telling the entire cafeteria at St. Bernard’s NonGraded Academy that the reason that Fig Newtons were crunchy was because of the bugs in them.  No, thanks to wise talk from Sister Nina, I’m here to help you.

Organic produce will have a few bugs in it.  Bugs are infinitely better than chemicals.  I know, I know – bugs are gross but they really are much better than the nastiness of strange chemical brews.   Here’s how to deal with them.  And by deal with them, I mean murder them.

This is how I deal with organic broccoli, cauliflower, curly kale and any other vegetable that has frilly leaves or tightly grown flower buds (I just rinse lettuce, chard and other greens off – cabbage is so tightly bound I’ve never found a bug in it).  I mix a handful of kosher salt (2-3 tablespoons) and a bowlful of lukewarm water.  Cover the vegetables completely.  Walk away and know that you are Dexter and the bugs are your victims.  You’re a filthy killer.  Congratulations.

Walk back to your bowl 5-10 minutes later.  They’re dead.  Are you happy now?!!!  Yes. Yes, you are.  Your killing mission is complete.  Rinse your vegetables off and go forth knowing that you’re at the top of the food chain.  Until a puma eats you.

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