Farm to Aisle 2
By: Devon Kohler
I am not sure if you had the opportunity to swing by Foodies to grab some of the pre-holiday Rise and Shine Gilfeather Turnips or cumin roasted carrots, but they were absolutely delicious. I don’t even like cooked carrots, but these were to die for. Here is the recipe. Make sure that you keep them al dente.
- Nonstick vegetable oil spray
- 12 medium to large carrots, peeled, cut on diagonal into 1/2-inch-thick pieces (or small ones not cut)
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons cumin
- 2 teaspoons coarse kosher salt
- Preheat oven to 350°F. Spray large rimmed baking sheet with nonstick spray.
- Combine carrots and all remaining ingredients in large bowl; toss to coat. Spread in single layer on prepared baking sheet. Roast carrots until tender and lightly caramelized, turning carrots over once, 25-30 minutes.
Rise and Shine is on vacation and we will have to wait a few more weeks to hear about how they are going to plan for the next growing season with Foodies in mind. Hopefully we will see some more tempting Rise and Shine treats in the prepared food counter in the next few months.
In the mean time while I was making broccoli leek soup (I picked up those two ingredients from the Rise and Shine booth at the Marshfield Winter Market), I started kicking myself for not preserving my herbs at the end of the summer like I had planned. I read somewhere that you can pack herbs into an ice cube tray, then pour in some olive oil, and then freeze them. Once frozen you have home-grown herb cubes to plop into any recipe you are cooking up throughout the winter.
Also, after becoming obsessed with clamming this summer, which by the way I learned from a very experienced four year old, I forced every one of our summer guests to get their toes muddy so that they could enjoy the fresh, local fruits of their labor. So when my 10 California relatives arrived for Christmas, I was dead set on including some homemade chowder in our annual family oyster night. Unfortunately, I did not heed my neighbor’s advice and had no frozen clams or broth from my summer’s work. Consequently, after our buddy Ben Lloyd (Pangea Shellfish) dropped off a delectable bag of oysters straight out of his Duxbury Bay bed, I bundled up my fair weather fans and we headed down to the frigid mud with our rakes and buckets. Battling some frost bitten fingers and wind whipped noses we came up with quite a few littlenecks, which when combined with the 6 or 7 huge quahogs I conveniently stashed near our mooring over the summer (thanks for that suggestions Dwyers), made a perfect winter chowder. Let’s not leave out the Rise and Shine potatoes and onions, Brown Boar bacon, and the backyard parsley that had to have snow shaken off of it.
So this all got me thinking. To truly eat local on the east coast we need to preserve the summer bounty to use throughout the barren season. It can be an arduous task to can, freeze, and pickle on your own. I froze some string beans and my overabundance of jalapenos, pickled some cucumbers, and had one failed tomato canning experience – all in all, not enough to sustain us for the winter. Picking through the supermarket aisles it became apparent that there is very few, if any locally-produced and preserved produce, whether it be frozen, dried or jarred on the shelves. This gap seems like a great opportunity for Farm to Aisle 2. If we could preserve our local produce, it would be an easier sell to the grocery stores because it would take the perishable component out of the equation.
I am going to do a little research and get back to you on what I learn. Tune into my next blog to find out what I learn from our local cannery in Marshfield, Acorn Canning, and my conversation with The Gleanery in Putney Vermont (as suggested by Sam, an eSS blog follower), both of whom are working toward that goal.
Devon Kohler graduated with a psychology degree from Harvard University and is now a mom of three, residing in Duxbury, MA. Being a novice gardener herself, she is passionate about local food and incorporating it into healthy sustainable cooking and eating for her family and the community at large.