Mid Atlantic Spring Break: DC, Chincoteague, Antietam and more

We just returned from a vacation to the Chesapeake Bay and surrounds.  There were so many things I wanted to write about on the road but we never had good enough coverage to upload photos. Pictures are worth the wait, right? On Monday we drove west out of Ohio and stopped for lunch at the pre-researched Union Cafe in Washington PA.  We made our way to Rockville MD by evening and enjoyed a swim in the hotel pool before resting up for the next day.

fish fossil at smithsonian natural history museumTuesday was our day to spend in Washington DC.   I expected Lil to be thrilled to ride the metro into the city but she was non-plussed.  As soon as we hit the National Museum of Natural History, though, she could not stop running excitedly from exhibit to exhibit.  We spent most of our time in the Oceans, Dinosaurs, Gems, Minerals, and Mammals halls.  We happened to be in the Butterfly exhibit when attendance was light and tickets were free, so we spent some time with live butterflies too.  Franklin Park Conservatory in Columbus has a more spacious and beautiful exhibit, in my not unbiased opinion.

chincoteague island light houseWe left DC in the late afternoon to cross the Chesapeake Bay Bridge to Chincoteague Island.  We made our way into our vacation rental by the glow of the lighthouse.  Our fabulous home away from home, Eagle's View Bayfront Home, will have a post of its own very soon.

chincoteague island mussels and oystersAs advertised, the moment we woke up on Wednesday I spotted ponies across the marsh.  After harvesting some mussels and oysters from the muck, we drove over to the Chincoteague Island National Wildlife Refuge.  We saw more ponies from afar, bald eagles nesting, sika deer, and the endangered Delmarva fox squirrel.  Back at the ranch, we made steamed shellfish with asparagus mushroom linguine for dinner.  Later, Alex cooked up some fried oysters for an evening snack.

snapping turtle at chincoteague nwr Thursday brought another windy day.  We hopped on bikes this time to view Chincoteague Island more closely.  Just past the visitor's center we spotted a monstrous snapping turtle.  At one of the overlooks I found a snake sunning itself.

After ten miles on the bikes we had resigned ourselves to going home without seeing a pony up close when this one walked by.chincoteague island ponie

Following her were another ten horses with a stallion prodding them on from behind.  We were not fifteen feet away from these wild ponies.chincoteague island wild ponies Lil was jumping up and down with excitement, not even pausing to take off her bike helmet, while I snapped picture after picture. chincoteague island wild ponies

After a bit of lunch and rest, we headed towards the more touristy side of things. Island Creamery was a recommended stop for their homemade ice cream and we were not disappointed.  My praline cheesecake was a perfect profile of sweet and salty with crunchy bits of homemade praline laced throughout.

island creamery chincoteague coneAlex chose cherry brandy with delicious real brandy soaked cherries in a waffle cone.  Their dense crumbly cones were unlike any I've seen elsewhere.  Lil's chocolate was rich, complex, and clearly tasty.  I wish I had more time and room in my tummy to taste enough flavors for a complete review!

misty of chincoteague statueWe wandered through a few shops that sadly carried very little local memorabilia and did not hold our interest.  There is a sweet statue of Misty of Chincoteague near the town center, pictured above.

On the way back to the house, we purchased fresh flounder from Gary Howard's.  This place was a real-deal fisherman's outlet with hours-old clams, mussels, crabs, oysters, and fish.  We cooked up the flounder with stuffed mushrooms and baked sweet potatoes for dinner.

dock of bayfront house, chincoteauge island We left Chincoteague on Friday morning.  Lil was sad that we couldn't stay at the house longer and I agreed we could have occupied ourselves for many more days there.

We drove a little and met Alex's uncle Peter and aunt Susan at Pirate's Cove restaurant in Shady Side Maryland for lunch.  It was fun to catch up with our croquet-playing Chesapeake Bay-loving relatives, especially over regional specialties like cream of crab soup.

bluebird on split rail fence at antietam

Alex wanted to see Antietam National Battlefield and what a lovely side trip that turned out to be.  The weather was cold but sunny and almost no other visitors were there.  We followed the split rail fences and viewed the copious monuments to the thousands of soldiers who died.  It was humbling to explain the events of the civil war in four year old terms to Lil.

antietam battlefieldI took a family picture looking into the sun at this marker to honor Ohio soldiers.

Friday evening found us in Hagerstown at another hotel pool.  We watched the basketball Buckeyes play Tennessee (and lose) and relaxed before a final day of driving back home today.

The dogs and chickens survived our absence with the help of our lovely neighbor Jan.  There was some interesting mail including asparagus crowns.  As it always seems to be, the vacation was over too quickly yet we are glad to be home.

Jaime Oliver's Food Revolution

Jaime Oliver, British chef, TV star, and activist, is launching his Food Revolution here in the US.  Contrary to many reality show hosts, Oliver is not just a pretty face working for advertising dollars.  He has campaigned in the UK for years to improve the school food system and encourage from scratch cooking with and for children.  He recently won a TED prize with a powerful speech about food education for children. Alex and I watched the sneak peak of Oliver's Huntington West Virginia based Food Revolution show last Sunday.  Jaime's challenge is to improve the school foods and general community health of the least healthy city in America.  His approach is to replace highly processed meat and starch based meals with fresh made from scratch whole foods.

I largely advocate opting out of industrialized food systems by making your own food and eating at home as much as possible.  Yet I admire Jaime and others (Columbus' own Local Matters has elementary education and advocacy programs) who attack the systems head on.  School lunch programs are huge purchasers of food and making changes in schools can affect change system wide.

As anyone who works in food education knows, there is plenty of resistance to whole food cooking.  First, many families are addicted to processed food both for taste and supposed convenience.  Then there are USDA regulations which specify nutritional content and number of servings which are largely guided by the interests of Big Ag profiteers.  Finally, students, teachers, cooks, and administrators need lots of education about why spending the time and money to transition to from scratch cooking is not just a good idea, but possibly a life saving one.

The next six episodes of Jaime Oliver's Food Revolution air Friday nights at 9 pm on ABC (the first episode is a 2 hour premier starting at 8 pm) and repeating on Saturday afternoons.  I will be watching with interest and hope that others who need inspiration and education will tune in too.

The $175 Scrambled Egg Breakfast

Yesterday we collected the first egg from our backyard chickens!!  Our guess is that one of the Buff Orpingtons laid it, as they were particularly vocal yesterday.

Today we collected another egg.  This time we saw an Orpington in the nesting box so it surely came from her.

We scrambled the two smaller than average eggs together for breakfast and served it with homemade bread buttered with home shaken raw milk butter. It was the most delicious egg breakfast we have ever tasted!

At $175 (the price we paid so far for the chickens, coop, feed, and bedding), today's breakfast was also the most expensive we have ever consumed.  Our average cost per egg will obviously decrease over time.  The chickens should lay about 250 eggs per year.  At 33 cents per egg (the price I pay for farm fresh eggs), we will break even after egg number 530.  If the four girls lay every other day (an underestimate but it makes up for future cost of food we'll need to purchase), that's two eggs a day, or 265 days until we reach the tipping point.  265 days from now is approximately Thanksgiving.  And there you have an insight into how my strange calculating mind works.

I added this post to the Fight Back Fridays roundup, even though it is Sunday.  I'm just so pleased with our chickens!

What's Left in the Larder

Today we ate our last winter squash harvested over six months ago.  It was bitter and I'm sad about that.

I wondered exactly what is left in our larder.  Here's the count as of March 9, 2010:

8.5 quarts applesauce

10 half pints tomato paste

3 quarts tomato sauce

12 quarts whole tomatoes

2 half pints ketchup

3 quarts barbeque sauce

3 pints honey strawberry jam

1 pint peach jam

2 bags frozen blueberries (maybe a pound each?)

8 2-cup portions of frozen pumpkin puree

handful of dried tomatoes

As we deplete our larder, we are relying on purchasing produce more than ever.  I try to find fresh vegetables at farmer's markets and Clintonville Cooperative, our local natural foods store.  Their selection of produce is getting slim and I can't wait to see more green house grown produce available soon!

How are your preserves holding up?

Local Food & Gardening Events - March 2010

The snow is melting and spring is around the corner.  Columbus has an abundance of interesting local food and gardening events again this month.  Enjoy! Hounds in the Kitchen events

Kids Cook - Thursdays from 11:15am-12pm at Sprout Soup.  This month we'll be going bananas on the 4th, serving up maple syrup on the 11th, and cooking the exotic quinoa on the 18th.  $4 per child.

Kids Cook EGGstravaganza - Saturday March 20 from 12 - 1:30 pm. at Sprout Soup.  Kids of all ages can join in the fun of decorating an egg, making a late lunch, and visiting with a laying hen.  $5 per child; $15 family maximum.  Please RSVP to Rachel.

Urban Edible Gardens - Tuesday March 30 from 7 -8 pm at Greenovate, 9 East 2nd Ave Columbus 43201.  Come to Rachel's workshop filled with techniques on how to include an edible garden in your environment, be it a backyard, patio, or deck.  She will share information about raised beds, containers, plants best suited to Ohio conditions, and low impact low budget tips to start gardening this season.

Events hosted by others (in chronological order)

Maple Syrup festivals are being held around the city.  Check out the Maple Syrup 2010 post for dates and locations.

Columbus Winter Farmer's Market March 6 and 20 from 9 am - 1 pm at First UU Church, 93 W Weisheimer Dr.  Purchase Ohio grown and made goods, enjoy live music and space to sit and chat at the Winter Farmer's Market.  (Here's my review from a January visit.)

Urban and Container Gardening- Saturday, March 06, 2010 10 a.m. - 12 p.m. at Stratford Ecological Center 3083 Liberty Rd., Delaware, OH.  Stratford’s farmer will gear this class to the small backyard or patio grower, sharing information on rainwater harvesting, composting, maximizing your space, extending the growing season, and using containers to “grow your own.” $20/person or $30/family.

Hills Market Oscar Dinner - March 6 - $35 per person - 6:30 p.m. at Hills Market. This dinner, served in the Wine Department, is a compilation of courses inspired by all five 2009 Oscar Nominees for Best Picture. This evening will feature five courses, four wines and three film critics: John DeSando, co-host of WCBE’s It's Movie Time, Cinema Classics, and On the Marquee, Johnny DiLoretto co-host of WCBE's Cinema Classics and entertainment reporter for Fox 28, and Kristin Dreyer Kramer, co-host of WCBE’s It's Movie Time and On the Marquee and editor-in-chief of NightsAndWeekends.com. $35 per person.  Call 614.846.3220 or e-mail manager@thehillsmarket.com for reservations.

North Market cooking classes include Seafood Suppers on Sunday March 7, and Eastern European on Wednesday March 24.  Their chef series continues with The Refectory on Thursday March 18 and Trattoria Roma on Wednesday the 31.  All classes are $50 per person or $125 for 3.  Visit their events calendar for more information.

Ohio Market Day - March 13, 10 a.m. - 2 p.m. At Hills Market. This event features dozens of our favorite Ohio vendors, more than 100 prizes, free hot dogs from Boar's Head (11 a.m. to 1 p.m.) workshops and a day-long midwest beer sampling in the Wine Department.  Free.

Composting Workshop - Tuesday March 16 7 pm at Worthington Library, 820 High St.  Attendees will learn safe, simple and effective methods to start their own home composting program in this FREE workshop. All are welcome!

King Corn and Big River movie screenings - March 22 at 7 pm at Studio 35.  This event is held in celebration of World Water Day, while we also kick off Earth Month with Aveda Institute Columbus. Join us and find out more! Doors open at 6pm and the movie begins at 7pm. Admission is $7.50 and a portion of the proceeds will go to Sierra Club's Central Ohio Clean Water Campaign.

Ohio Maple Dinner - March 23 at 6:30 p.m. at Hills Market. Enjoy a perfectly-balanced three course meal (paired with wines hand selected by Wine Director Constance Begue) to complement the delicious maple syrup harvested by Lewisville, Ohio's Misty Mountain Estates. $35 per person. Call 614.846.3220 or e-mail manager@thehillsmarket.com for reservations.

What's on Your Table? - Saturday March 27 from 9am - 1:30pm at Columbus Menonite Church, 35 Oakland park ave.  An intriguing discussion led by trailblazing Cleveland chef & well-known food advocate, Parker Bosley. Local foods pioneer, Mary Holmes, will give the keynote, followed by presentations from area food activists arranged by the Clintonville Farmer's Market.  $12 for materials and lunch.

Organic Gardening - Saturday March 27 from 10 am - 12 pm at Stratford Ecological Center, Delaware Ohio. Gardening without chemicals is nothing new; humans thrived on naturally-grown food for centuries. In this class, you’ll observe the organic perspective of viewing your garden as a natural and diverse system, learning the basics of composting, companion planting, crop rotations, pest control and more. Pictures will inspire and clarify. $20/person or $30/family.

Raised Beds and Natural Gardening 101, Saturday, March 27, 2010 at Blue Rock Station, Zanesville, Ohio.  Learn how to use thermal mass, passive solar, and lots of other easy techniques to enhance your garden growing knowledge and become a true eco-manager.  $35 per person.  E-mail Annie at annie@bluerockstation.com  or give her a call at (740) 674-4300 for reservations.

Joel Salatin: Everything I Want To Do Is Illegal

joel salatin giving oeffa keynote"We live in an amazing country where it's perfectly legal to feed your kids twinkies, hoho cakes, and mountain dew, but raw milk, that's dangerous."  So began Joel Salatin's Saturday keynote address to the Ohio Ecological Food and Farming Association annual conference on February 13, 2010.  I attended the talk.  The writing below is my best effort to impartially summarize Salatin's opinions as he shared them. Joel Salatin is the farmer behind Polyface Farms, a revolutionary pasture based meat producing business.  Polyface Farms was featured in Michael Pollan's recent Omnivore's Dilemma and the movie Food Inc.

Mr. Salatin shared a litany of things he wants to do that are illegal (in his home state of Virginia, rules are not necessarily the same in every state):

  • Hire local kids to do farm work - power tools are legally too dangerous, yet they can be licensed to drive cars
  • Make lard and can stews - legally must be made in a commercial kitchen which can't be in an agricultural zone
  • Cure meats - laws require these must be done in a separate outbuilding, one not in an agricultural zone
  • Give tours or build a cabin for visitors - charging for these services would be entertainment, and entertainment is not allowed in an agricultural zone  (Mr. Salatin joked, "This is farmland and it's not to be for entertainment.  Nothing is funny on a farm.")

Salatin was serious when he called on the audience to be realistic about the fight for real food production.  He offered anecdotal evidence that the average citizen hasn't heard of Food Inc. and regularly eats fast food without thought to the ingredient quality.  He declared, "if our position succeeds, it will completely invert the power, prestige, and position of food lords."

Mr. Salatin explained which current paradigms must shift to have a real food system.

First, the current paradigm is that the government is more trustworthy than individuals.  Salatin, with much experience advocating for sustainable farming at the local and national level, believes the "very notion that a bureaucrat is more honest than a farmer is repugnant."

Secondly, current decision makers and food laws imply that food safety is objective.  Salatin believes it is not.  He pointed out that hunting is a proud time honored tradition that exists outside of food safety codes and is deemed 'safe' by thousands of citizens who eat venison every year.  Food safety regulations mostly come into play when food is exchanged for commerce.  He questioned, "You can give away raw milk or cheese.  What is it about exchanging money that makes it a hazardous substance?"

Next, the current paradigm is that bugs are bad.  Americans, especially, have an obsession with sterility that destroys the good bugs who could eat the bad bugs.  It is creating immune system dysfunction on an epidemic scale.  In real food circles, kefir, kim chee, kombucha and other 'good bug' fermented foods are making a come back.

In general, people are ignorant and trained to feel that freedom of choice is scary.  Salatin reminded the audience of the origin of the USDA meat stamp of approval.  In 1906 after the Jungle was published, meat purchased dropped by 50%.  Farmers lobbied congress and Roosevelt created the stamp of approval to increase credibility among consumers.  So is the way with many labels; the average consumers' fear leads to certifications that are little more than hoop-jumping red tape for small producers.

Finally, the processed food system is so pervasive that people now believe it is normal.  In reality, Salatin believes, it is not normal for most societies past to present to eat food you can't pronounce.  It is not normal to eat food you can't make in your kitchen.  As a measure of real food, Salatin proposes don't "eat any food that wasn't available before 1900."

Salatin's speech ended with several empowering alternatives for those looking to produce and consume traditional whole foods.

1) Don't comply.  Salatin suggested opting out of the industrial food system.  Find your own kitchen.  Buy directly from the farmer and talk to them about where and how their goods were raised.  "Take your TV up to a high hill with a deer riffle,"  he said, advocating that people avoid the traditional media focus on the quick, easy, and cheap.

2) Create a non-commerce system.  Community Supported Agriculture arrangements have passed the regulations test and allow farmers to offer a variety of products.  Creating private clubs and herd share programs are other non commerce alternatives.  Some farmers have even had success giving their product away and make their money through donation bucket collections.

3) Look for loopholes and renaming opportunities.  Read regulations carefully and follow them literally.  Salatin gave the example of a farmer who needed to follow a regulation that required a wall with a window in one of his buildings.  Size was not mentioned, so he built a dog house sized wall and window in the shelter.  A raw milk producer relabeled her milk as 'pet food' and is able to sell it without concern about anti-raw regulations.  Another sells her artisanal cheese as 'fish bait' because there are no regulations regarding fish bait in her area.

Salatin concluded his talk demanding "we need a constitutional amendment guaranteeing every American the freedom of food choice. This heritage, sacred, noble food production system will not be wiped from our culture."

You can read more about Salatin in his many books including Everything I Want To Do Is Illegal: War Stories From the Local Food Front

Columbus Winter Farmer's Market

I visited the Columbus Winter Farmer's Market this past Saturday January 16, 2010 for the first time.  It is held at First Unitarian Universalist Church in Clintonville. The market is small but well attended by vendors and consumers.  Tables in the center allowed patrons to enjoy their ready to eat purchases, including coffee from Crimson Cup.

I am teaching a Kids Cook class about honey on February 11 but I was the student at the Honey Health Farms stand.  Dale Benedict educated me about bee pollen and generously discounted my purchases to share with the class.

The Carousel Watergardens Farm stand held the only produce in the market.  They offer winter meat and egg CSAs and are signing up for summer too.  What a treat to enjoy fresh local produce at this time of year!

I tasted my first Brezel pretzel Saturday.  It was deliciously buttery and had just the right amount of salt.  Next time I will have to order ahead so I can taste their specialty flavors that were sold out by the time I made my way to this busy table.

Lil's favorite table was the one staffed by Osage Lane Creamery.  That kid loves her cheese!  We have a round of their goat's milk feta in the fridge that she can't wait to open.

More vendors included my friend Barbie Luna of Luna Burger ( another friend, Eliza of Beginnings to Birth is in front of the table), Frijolito farm chicken, Rausch beef, three baking vendors and an apple farmer.  The Columbus winter farmer's market will be open Saturdays 2/6, 2/27, 3/6, 3/20, 4/3, and 4/17 from 10 AM - 1 PM.  Come and enjoy local food treasures!

Foodbuzz 24, 24, 24: Kids Cook a Harvest Meal

Buoyed by the success of recent Kids Cook classes, I hatched an idea:  could I cook an entire meal with children?  Then I questioned if we could use Ohio raised seasonal ingredients at the same time.  Thanks to sponsorship from the FoodBuzz 24, 24, 24 program, I was able to test out the concept by hosting a kid prepared Harvest Meal with three families on Friday. Preparation started by gathering ingredients.   I visited the North Market, Weiland's Market, and farmer friends to gather meat, drinks, produce and eggs.

I chose Wild Goose Creative, a local artist cooperative gallery, for the location.  Their brick lined deep room with a full kitchen was a lovely venue for our casual and creative meal.

When Alex, Lil and I arrived on Friday, we set up tables for ingredients, a work station, a snack table and a craft area.   While kids love to cook, my experience is that they also need space to process their experiences through play.

When the families arrived, they each contributed a gift to be donated to a local settlement house.  We sang a song to learn each others' names.  I showed everyone around and explained that the event would be free form.  Parents and children could jump in and help cook when they wanted and take breaks as needed.

The first task was to make a small snack platter of Middlefield Original Cheese (Middlefield, Ohio) and crackers.  I hoped (correctly) that having designated snacks would help kids refrain from eating raw ingredients.  Drinks for the evening included apple cider (Mansfieldm Ohio), Cabernet Franc from Kinkead Ridge Vineyard (Ripley, Ohio), Edmund Fitzgerald Porter from Great Lakes Brewing Company (Cleveland, Ohio) and Charlie's hard apple cider from Windy Hill Apple Farm (Johnstown, Ohio).

Next we prepared Speckled Hen farms chickens for cooking.  The children doused the skin with lemon, olive oil, salt, and pepper, after which Alex trussed the legs in the tail skin.  Alex then whisked the birds off to our home oven to reserve the Wild Goose oven for side dishes.

Dessert was a pumpkin cake with cream cheese icing made from pumpkins grown in Marysville Ohio.  Even the littlest boy in the group helped spice the cake.

White and sweet potatoes were chopped and boiled for mashed potatoes.

In between cooking tasks, the children played.  They decorated placemats and made felt flowers for our kid friendly tablescape at the craft area.  They also ran laps around the tables to burn off steam.

We mixed golden Ohio eggs and Snowville Creamery milk into cornbread batter.

We cleaned  golden nugget and Hokkaido blue squash from our urban garden for roasting.  Later, we mixed a filling of onions, garlic, black eyed peas, sharp cheddar, cilantro, and chili powder and stuffed the squash.

Ohio cabbage, turnips, and apples were chopped into a harvest salad.  Salad dressing was olive oil, Charlie's apple cider vinegar, and oregano from our garden.

As all the cooking was going on, families set the dining table.  The homemade placemats and flowers were perfect for the kid centered dinner.

Finally, we ate our meal together.  Adults and children bravely tried new-to-them dishes made from seasonal ingredients.  We shared thanks for the bounty of the earth and the pleasure of friends.

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Did you notice my apron in the pictures?  It was given to me by Amy D who makes super cute and functional items from reclaimed fabrics.  Find an apron for yourself or to give as a gift at The Kickstart and Whole Foods Dublin or purchase online from the  Made by Amy D website.

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Tuesday begins the December series of Kids Cook classes at Sprout Soup in Columbus Ohio.  Join me for engaging hands on lessons and great food!