Week of Awesome Eats November 6, 2011 {Meal Plan}

Before I make a meal plan, I always look ahead on my calendar. This week is particularly full of local events that I hope to attend:

• It's Dine Originals Restaurant Week! Enjoy original prefix menus for just $10/20/30 November 7 -13 and support Local Matters at the same time. I think I'll treat Lil to lunch at Katzingers or tea at Mozarts.
• This Tuesday is election day! We suggest voting No on Two but the most important thing is to participate in our democracy.
• Thursday November 10, 2011 is Columbus Foundation's The Big Give. For 24 hours, donations to 600 nonprofits will be at least partially matched by a $1 million pool. Many of our favorite foodie organizations are participation including Clintonville-Beechwold Community Resource Center, Local Matters, Ohio Ecological Food and Farm Association, and Wild Goose Creative. If you have a spare dollar or two, visit The Big Give website between 11 am Thursday and 11 am Friday and choose your favorite nonprofit(s) to double your money.
• The November Too Many Cooks at Wild Goose Creative promises to provide food for thought as well as a tummy-full of tastes. Matthew of Good Idea Cooking is presenting six recipes featuring native Ohio foods in a presentation of 'What if the Pilgrims Landed in Ohio?' $10 at the door, 7 pm Sunday the 13th.
• It doesn't happen until next Tuesday but I would guess that the Off the Menu: Flavors of Autumn dinner put on by Slow Food Columbus will sell out this week. The Refectory will treat adventurous eaters to a game-centered five course meal and wines for $75/member, $85/nonmember on Tuesday the 15th from 6:30-8:30 pm. Sadly, we will be out of town for this dinner.
• <shameless self promotion> I will talk turkey and other birds on Sunday in a Whole Bird Cooking class at Franklin Park Conservatory. Students will learn by doing when they stuff, truss, carve, and eat a whole bird. $30 (members), $35 (nonmembers), 4-6 pm November 13, register by calling 614.645.5923.
• Speaking of the tom, don't forget to make your reservation for a fresh local turkey for Thanksgiving.

On to our meal plan!

Monday - salmon cheeks, rice, peas

Tuesday - squash, onion, and cheese tart, romaine salad

Wednesday - swiss chard lasagna, salad

Thursday - pad thai with tuna nuggets

Friday - dinner with friends

Saturday - CMH Dinner Club (we're bringing an inventive 'sweetheart' recipe)

Sunday - dinner with family or Too Many Cooks or both

What are you eating and doing this week?

Preserving at Wild Goose!

In partnership with Wild Goose Creative, I am pleased to announce a new series of home preserving classes. Join me on third Tuesdays from 6:30 - 8:30 to preserve local fresh foods by freezing, canning, drying and curing. Each workshop will include hands on experience, tastings, recipes, and a sample to take home.

Schedule

6/21: Jam Canning -  We will use a seasonal fruit to make jam and freeze berries. The basic water bath methods in this class are the same as those to can jelly or fresh fruit.

7/19: Tomatoes - What to do with an excess of tomatoes? I will teach how to make and can sauce, demonstrate dehydrating, and share recipes for canning-ready barbecue sauce and ketchup.

8/16: Pickling - Using traditional vinegar and lacto-fermented methods, we will create pickled cucumbers and peppers.

9/20: Apples - I will share my favorite ways to enjoy apples year round including dehydrating, canning applesauce, and storing long term.

10/18: Home Charcuterie - Learn how to make pancetta and bacon at home with no special tools or equipment. Alex and I will also demonstrate how to make sausage and sample a variety of home cured meats.

Pricing

We are offering several pricing options, starting at $30 per class. Choose the whole series and save over 10%.

Visit the Wild Goose Creative Preserving Series page to register. Class size is limited, so sign up today to fill your jars and freezer this summer!

Wild Goose Creative

Wild Goose Creative is about a lot of things. It’s about sustainable partnerships and artistic collaborations. It’s about giving artists resources and facilitating their work. It’s about creating a space for people to experience art and engage each other. Mostly, Wild Goose Creative is about building a vibrant community of people who care about art and who want to change the world.

The Wild Goose gallery and class space is located at 2491 Summit Street in Columbus, OH 43202, just north of Ohio State University campus.

Friday Five: Awesome Events In Columbus TOMORROW

It must be spring in Columbus because I am hearing of so many fun events that one person cannot possibly handle them all. Tomorrow alone holds dozens of enticing events.  Here are the top five on my list, in no particular order:

1) Como Yarden Plant Sale - My friends and fellow edible gardeners are selling their home-raised, organic heirloom seedlings for $3 tomorrow from 11 am - 4 pm at 268 W Como. If you've never visited their front yarden, this would be a great reason to check it out!

2) Wild Goose Creative's Pinch Flat - From 1-9 pm, 25 artists will show off their bike related posters at Wild Goose Creative. Food trucks, a raffle, and music will complete the FREE event.

3) ECSF Chocolate Fest - Alex's parent's neighbor alerted me to this chocolate feast held in Dublin. There will be a chocolate cook-off and auction to benefit Southern Ohio homeless assistance projects. Tickets are $10 for adults and $5 for children for the event that runs from 1:30 - 4 pm.

4) Ladybug Girl at Cover to Cover bookstore - The Ladybug Girl series of books are one of Lil's favorites and I like the empowering messages the stories tell. A ladybug girl character will appear in Clintonville from 11 am - 12 pm tomorrow for pictures, stories and games.

5) Leslie's Creperie at The Hills Market - Sweet and savory crepes will be served on the weekends and select daytime hours beginning this Saturday at The Hills Market veranda. (Aside: the much anticipated Hills On The Go online store with local delivery is up and running! I can't wait to try their service soon.)

What are you planning for the weekend?

PS. My food-thieving was caught in the act and recorded for posterity in the Itinerant Foodies' Friday Five this week.

Asparagus Relish Deviled Eggs

When one of the Wild Goose Creative board members asked me to be part of the Asparafest cooking competition, I couldn't refuse. I debated my options for a few days and entered with asparagus deviled eggs.

I decided to challenge myself not only with creating the recipe but sourcing the ingredients. In my entry, all ingredients excepting salt and pepper were produced by people I know. The eggs, garlic, shallots, and herbs came from my own garden. The asparagus was from Schacht Farm in Canal Winchester, Ohio. The cider vinegar is home produced by Charlie of Windy Hill Apple Farm. Roger's Honey sweetened the relish and I made the butter myself from Vernon Yoder's raw milk.

I didn't win the competition and it's debatable whether the eggs taste any better than if the ingredients were sourced from a big box grocery, but it was a fun exercise nonetheless.  Asparagus the movie was entertaining and enlightening.  If you have a chance, catch a viewing or buy it on DVD.

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Asparagus Deviled Eggs Makes: 12 deviled egg halves Time: 10 minutes assembly, 20 minutes + overnight for relish

6 eggs, boiled and halved

2 tablespoons hand-shaken butter

3 tablespoons asparagus relish, see recipe below

salt and pepper to taste

optional: chili powder, paprika, asparagus tips

Remove yolks from eggs and place yolks in a medium sized bowl.  Mix in butter until yolks are smooth and creamy.  Stir in relish, salt and pepper.  Fill egg white halves with the yolk mixture. Top with a sprinkle of chili powder, paprika, and/or roasted asparagus tips.

Relish (needs two days preparation)

Marinated asparagus: 1/2 bunch blanched asparagus 3 cloves garlic, chopped 1 cup cider vinegar 3/4 teaspoon salt and pepper 1 tablespoon fresh sage

Mix all ingredients except asparagus. Pour over asparagus and refrigerate overnight.

Relish: 1 cup minced marinated asparagus 2 tablespoons minced garlic, sauteed in a little butter 1 tablespoon each fresh rosemary and oregano, minced 1 tablespoon honey salt and pepper to taste

Mix all ingredients and refrigerate overnight.

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Local Food & Gardening Events February 2010

There is no excuse for being bored in Columbus this February!  I have found hundreds of interesting events and whittled down to this list of select local food and gardening events.  Some are listed on the Hounds in the Kitchen calendar if you prefer the visual approach.  As always, leave a comment if you have an event to add or recommend. Cooking Class: Erin Chittum from M

February 2, 6:30 pm, Hills Market

This two hour class will start in our kitchen, as Chef Chittum creates a three course meal. We'll serve that full meal, along with accompanying wines selected by Constance Begue, in our Wine Department. The class is $45 per person and requires reservations.

Field and Screen Film Series at The Wexner Center

Various dates and times starting Feb 3.

The food industry grows, processes, and distributes what we eat more cheaply and efficiently than at any point in history.  Field & Screen features some of the best recent documentaries to address these issues along with films that illustrate the wonderful pleasures that food offers us.  A discussion with local food stars Jaime Moore, Jeni Britton Bauer, and Amy Bodiker on AgriCulture from 7 - 10 PM February 3 kicks off the series.

Dine Originals Chef Series Class ~ Rigsby's Kitchen

Wednesday, February 3, 2010, 6:30 - 8:30 PM, North Market

Watch demonstrations and eat dishes from Kent Rigsby. Class $50 (any 3 classes for $125)

Slow Wine at the Vine

Wednesday, February 3, 6-9 p.m., Twisted Vine

Joining Slow Food Columbus for Slow Wine at The Twisted Vine in Grandview, where wine will be poured by the glass or by the bottle with a $5 corkage fee.

Kids Cook - Oranges

Thursday, February 4, 11:15 am - 12 pm, Sprout Soup

3 - 6 year olds will create and taste recipes with a variety of oranges and create a pomander to take home with Rachel Tayse of Hounds in the Kitchen.

Vegetarian Cooking at Wild Goose Creative

Sun, Feb 7, 7pm – 9pm

Join Columbus Chef Instructor Laura Robertson-Boyd introduces us to the concept of eating vegetarian. Find out what to eat to get the necessary nutrients with plenty of delicious samples. $10

Cooking Class: Keith Adams from Tip Top Kitchen

Feb 9, 6:30 pm, North Market

Tip Top Kitchen's Chef Keith Adams will be present a menu of two Tip Top favorites as well as one of his own dessert specialties during this two hour class. We'll start with a one hour presentation in our kitchen followed by his three course meal with accompanying wines in the Wine Department. The class is $35 per person and requires reservations.

Dine Originals Chef Series Class ~ Alana's Food + Wine

Wednesday, February 10, 2010, 6:30 to 8:30 p.m, North Market

Chef Alana Shock and Pastry Chef Devon Morgan will demonstrate and serve delicious dishes.  Class $50 (any 3 classes for $125)

Kids Cook - Honey

Thursday, February 11, 11:15 am - 12 pm, Sprout Soup

3 - 6 year olds will create and taste recipes with honey and create a heart shaped treat to take home with Rachel Tayse of Hounds in the Kitchen.

School of Cooking Class ~ Vegetarian Cooking

Thursday, February 11, 2010, 6:30 to 8:30 p.m.,  North Market

Join Holistic Nutritionist Liz Clapacs for education and tasting of vegetarian cooking techniques.  Class $50 (any 3 classes for $125)

OEFFA's 31st Annual Conference: "Growing with Integrity, Eating with Intention" Saturday, February 13 - Sunday, February 14, 2010, Granville, Ohio

The conference will have a full offering of informative, hands-on, educational workshops; exhibitors; a fun and educational kids’ conference; great homemade meals featuring local, organic foods; Saturday evening entertainment; networking opportunities; and dynamic keynote speakers—Joel Salatin and Chef Ann Cooper.  Rachel's workshop is from 10:30 - 11:25 AM on Saturday the 13th.

Kids Cook - Garlic

Thursday, February 18, 11:15 am - 12 pm, Sprout Soup

3 - 6 year olds will create and taste recipes with garlic and plant a garlic chive to take home with Rachel Tayse of Hounds in the Kitchen.

North Market Fiery Foods Festival

Saturday, February 20, activities from 9 a.m.-4 p.m., North Market

Salsa Contest, Hot Sauce Contest, Customer Chili Cook-off,  Hot Pepper and Hot Wing Eating Contests, and more!  Visit the link above for details on how to participate and the whole event schedule.

Knife Skills Class

Sat, February 20, 8:30am – 11:30am, Wild Goose Creative

Chef instructor Laura Robertson-Boyd will lead a beginners knife-skills class at Wild Goose Creative. Skills taught will include chiffonade, mincing, julienne, small dicing, amongst many others. The $50 registration fee includes produce and recipes, and knives and cutting boards will be provided for use in the class. Registration is limited - please email info@wildgoosecreative.com for more information or to register.

Sustainable Clintonville Winter Gardening Close to Home

Monday, February 22, 2010 at Cafe Bela, located at 2593 N. High Street Columbus, OH 43202. Starting at 7pm

Our hosts will share with us what gardening and food production efforts they are making on-site even during the winter months. Also presenting will be local producers and residents practicing some of the many ways we might produce food for ourselves and our neighbors even during the cold winter months here in Columbus.

Demystifying Asian Cooking with Lisa Dillman

February 24 at 6:30 p.m., Hills Market

This class will feature simple dishes from Japanese and Thai cuisine that create a basis for learning more. She’ll also cover wok and stir-fry basics.  The class is $35 per person and requires reservations.

Kids Cook - Black Beans

Thursday, February 25, 11:15 am - 12 pm, Sprout Soup

3 - 6 year olds will create and taste recipes with black beans including a dip and brownies with Rachel Tayse of Hounds in the Kitchen.

"Meet Your Farmers" A Community Supported Agriculture Fair

Thursday, Feb. 25th, 5-7pm., Wexner Center for the Arts

Representatives from several local farms, including Wayward Seed Farm, will be in the café to speak with guests individually about the virtues and possibilities of community supported agriculture (CSA).

Sustainable Worthington Open Meeting

Thursday, February 25, 7-8:30 pm Old Worthington Library (820 High Street) Meeting Room

Please join us to talk about sustainability in Worthington and connect with each other. We will talk about specific areas of interest including community gardens, education, outreach, helping to make Worthington more walkable/bikeable and local foods. All are welcome!

Central Ohio Home & Garden Show

February 27, 2010 - March 07, 2010, Ohio Expo Center

The show is the region's most exciting and interactive home and garden show, featuring more than 400 exhibits and attractions. Adults $8. Children free.

Cooking with Kids: Why, What, and How

Sunday February 28, 1 – 2 pm, Sprout Soup

Rachel from Hounds in the Kitchen will share techniques for making cooking with the whole family more enjoyable.   This workshop for adults only is free!

Best Ways to Store Fresh Foods

When I was co-leading the Freezer to Table class at Wild Goose last weekend I realized that we completely missed the first step in produce preservation: proper storage of raw fruits and vegetables. Many foods can be preserved in their raw state for a long time if done at the right temperature and humidity.  Here are tips for extending the life of your fresh local foods, whether from your garden, farmer's market, or CSA:

~Eggs: If you get eggs directly from a farmer, develop a relationship and ask them to give them to you unwashed.  Unwashed eggs will keep at room temperature (just set them in a bowl on the counter) for 4 -5 weeks.  Washed eggs keep in the fridge for weeks at a time too.

~Bread: We store our fresh baked bread in a bread box.  It stays moist but doesn't mold for at least 3 -4 days, by which time it has usually disappeared in our house.

~Carrots/Beets/Rutabagas: These root vegetables last for months if you store them unwashed (dirty) in a loosely tied grocery sack in the refrigerator.  They would also keep well in a proper root cellar, but we don't have one of those.

~Winter Squash/Pumpkins: Hard skinned squash stay fresh for months if kept unwashed at cellar temperature and low humidity with plenty of air flow.  Leave at least some stem on, as stemless squash will often rot at the top.  We keep them in a single layer on shelves in the basement near the dehumidifier. Use squash with blemishes first.

~Tomatos: Always leave on the counter for best flavor and texture.

~Lettuce/greens: Store unwashed in the refridgerator in a loosely tied plastic sack. Only wash and cut what you will use in the span of a day or two.

~Onions/Garlic/Shallots: Store in a cool low humidity environment with skins on.  Don't put these bulb vegetables with your potatos or the potatos will develop eyes more quickly.

~Blueberries/Stone fruit (plums, peaches, etc.): Flavor and texture is best preserved by leaving them unwashed at room temperature.  These healthy beauties get eaten much faster when we leave them on the counter too.

And my favorite tip, shared by Charlie of Windy Hill Apple Farm:

~Apples: Wash your fresh apples, place WET in a loosely tied plastic grocery bag, and store in your fridge.  Every month or so, re-wet apples to keep them crisp.

This changed my life and I was able to enjoy delicious Ohio apples from fall picking all the way through late spring!

Do you know any tips to share for storing raw foods?  Questions about foods that go bad quickly?  Leave a comment!

Learn to Preserve at Wild Goose!

I am co-hosting two events coming up at Wild Goose Creative ( 2491 Summit Street Columbus, OH 43202)!  Please come fill out the audience so I'm not talking to myself. First, I will join Holly Davis of PlumLife for the Farm to Table to Freezer event from 3 - 5 pm Sunday August 16.  We will be demonstrating several methods for preserving local harvests without canning.

Then, from 12:30 - 3 pm Saturday August 22, the public is welcome at a Students for Food Soverignty planting party.  I will be demonstrating two techniques to preserve summer flavor year round.  There will also be an herb planting project, in-house farm stand, and coffee.

Eating Local and CSAs at Wild Goose!

I just got this from Wayward Seed farm:

'Learn how to eat local and savor the season's best food all summer long. Join The Wayward Seed Farm on Wednesday, April 1st at 7:00pm at Wild Goose Creativefor a discussion about CSA and local food. Other farms planning to attend include Toad Hill Organic Farm, Bridgman Farm, Elizabeth Telling Farm, and 2Silos.

Also joining us and supporting our efforts...Donnie from House Wine with Organic Wines, Tehku Tea Company with tea and scones, and cupcakes from Hanford St. Bakery'

The Wild Goose site suggests a $5 donation. Wild Goose is located at 2491 Summit Street Columbus, OH 43202

The organic wine sealed the deal - I'm going to try to make it tomorrow night!