Columbus Food Adventures Short North Tour

There's a new food experience in town, one that is sure to wow locals and visitors alike.

It is Columbus Food Adventures, the food tour business of local restaurant expert Bethia Woolf.  Bethia sprung onto the food scene in 2008 with the blog Hungry Woolf (now merged with the Columbus Food Adventures Blog), quickly followed by the group blog Taco Trucks Columbus which profiles taco trucks around the city.  The Taco Trucks crew launched Alt Eats Columbus and Street Eats Columbus in 2010.

Columbus Food Adventures takes Bethia's experience eating her way through Columbus out of the computer and onto the streets, where guests join her on walking and van-transported tours.

Bethia was kind enough to invite me on a recent Short North tour. Other regular tours include Taco Trucks and Alt Eats.  Private tours are welcome and gaining popularity.

The Route

Beginning at the North Market, our group visited the Greener Grocer and Kitchen Little.  We walked to Short North newcomers Knead Urban Diner and Le Chocoholique next.  Continuing North, we stopped in Eleni-Christina to see their bread baking operation and then sampled dishes at Tasi Cafe and Rigsby's Kitchen.  A visit to Jeni's Splendid Ice Creams and walk back to the North Market wrapped up the tour.

The Food

Columbus Food Adventures website states "You should have enough food along the way for lunch."  On our tour, which may or may not be typical, I ate enough for a huge lunch and even took home leftovers for Alex's dinner.  Knead and Rigsby's offered a nearly full size plate each of meatloaf sandwich and fries and salmon over lentils, respectively.  We ate salmon frittata and salad at Tasi, a cayenne truffle and chocolate covered twinke at Le Chocolique, and two samples at the North Market. The Jeni's ice cream serving was a full trio plus additional samples.  I was pleased to see most restaurants highlighting local Ohio products on their menu and in tastes.

In addition to the surprising quantity, it was an exciting experience for me to eat dishes I would not normally order.  The Short North Tour provided me with my first visits to Tasi, Knead, and Le Chocoholique.  The restaurants all put their best fork forward by offering their specialties.  Chefs and proprietors chatted with us, a rare treat allowed by visiting during the slower lunchtime service.

The Experience

The Short North tour included the perfect mix of tour-guide speech and open conversation.  During discussion over our dishes, Bethia guided our out of town guest towards other places she might want to visit and answered a wealth of questions.  Bethia stopped the group a few times to point out historic landmarks.  I learned new things about my hometown!

An interesting side benefit of going on a group tour is the conversation and community among other tour guests.  It was lovely to meet Lisa Morton, proprietor of the Victorian Village Guest House, who was also on the tour.  Through talking about the food, the other guests and I learned about each other and farmer's markets around the country.

Recommendation

I wholeheartedly recommend this tour for Columbus locals and out of town visitors.  The price, $45 per person, is a great value for the impressive amount of food and good times included.  I never thought I would be a 'food tour' person, but I see myself exploring the other tours offered (Taco Trucks, Alt Eats, and Dessert) soon.

If You Go...

• Dress appropriately for the weather.  My tour was on one of the first very cold days of the fall and I was frigid because I forgot a coat.  Do as I say, not as I do...
• Wear comfortable footwear.  The walk between stops was not particularly strenuous but guests will be most comfortable with good shoes.
• Bring a little cash.  No payment is required beyond the ticket price, however you may want some money on hand to buy something at one of the shops.  A tip to the tour guide is always appreciated.
• Bring a bag.  A few stops have goods available for purchase and, as I said, I ended up with leftovers.  A reusable bag would have been nice to transport my little packages.
• Stay tuned to the Columbus Food Adventures blog, facebook page, and/or twitter for announcements about special tour offerings.  This Thanksgiving weekend, for instance, Bethia is offering an additional tour on Wednesday to accommodate out of town guests.  A special All Dessert Tour is starting this Saturday through the holiday season.

The Early Bird Gets the Mouse

Austra: Hey hey, whatcha got, there Pecky?

Pecky: Can't talk now, mouth full of mouse.

Pecky: How am I going to eat this thing?

Sussey: Hey, Pecks, can I have some?

Pecky: No way, sister, this mouse is mine!

Our chickens are most decidedly omnivores, as they demonstrated this morning with a little rodent hunting.  They also eat insects and worms with relish when free ranging.

I am absolutely against chickens eating meat meal, especially if it contains chicken meat.  But, the only way farmers can guarantee that eggs from their hens are 100% vegetarian fed is if they confine them, a practice that incubates disease and limits the omnivore nature of the birds.  Eggs from free ranged hens, found in the backyard or farmer's market, are the best choice for the birds and the flavor.

This Is Wrong

What's is wrong with this apple juice?  Let's count the ways:

1) The concentrate came from China, where labor and environmental standards leave much to be desired.

2) The concentrate was labeled to 'possibly contain' juice from three other countries.

3) The concentrate was shipped thousands of miles to Texas where it was re-constituted.

4) Somewhere along the way, vitamin C and preservatives were added.

5) The juice was individually packaged in plastic and aluminum.

and the worst part?

6) All the effort was made for this apple juice to be served to children on a family fun farm in Ohio in the height of apple season.

A better snack?

A clean Ohio apple!  They are very prevalent close to the farm, full of vitamins without adding them, come pre-packaged, and show off the true farming heritage of our fair state.

So It Goes

It's been a wacky week here and I want to update you about lots of things: First, Devie the hound in trouble is doing very well after surgery yesterday to remove her left eye.  We are keeping her heavily dosed with pain medicine to let the eye heal and will taper that off in the next few days.  Stitches will be removed in about a week and then we'll have a counter-surfing, baying pirate dog!

We are still planning on having a Cider Pressing Party tomorrow from 2 - 4 pm.  It will be COLD and the press will be outside, so please dress warmly if you are stopping by.  We'll also have some apple bread and apple slices to enjoy around the woodstove to warm up.

Cathy Krist from Carousel Watergardens Farm let me know that they are offering a Thanksgiving Dinner CSA with six free range antibiotic free turkeys left.  Visit their site for more details on the Thanksgiving CSA or their winter vegetable, egg, and meat CSAs.

In bloggy news, I am thrilled that the CEO of the Columbus Metro Library, Pat Losinsky, mentioned my 'vote for CML' post in his last newsletter to supporters.  If you are here because of his link, welcome!

I think I'm participating in NaBloPoMo, the challenge to write a post each day in the month of November.  So far, I've written every day and I have lots of topics in the queue, so expect a little more frequency here for awhile.

I am not participating in NaNoWriMo, the national novel writing month, but I am hard at work on an manuscript about eating and cooking with children.  I have some anecdotes from participants in my classes but I want a more scientific understanding of children's eating habits.  I am working up a survey that I hope those of you with children will complete when the time comes.

Next week is Dine Originals Restaurant week.  Participating restaurants include most of the best independent restaurants in the city.  Each offers at least one menu that costs $10, $20, or $30, viewable online through the above link.  There are some fantastic deals among the offerings.  Unlike some restaurant weeks where the chef is just looking to get guests in the door, my impression is that the Dine Originals chefs are truly showing off their very best.  Take advantage!

Just before picking Dev up from the vet yesterday, Lil and I said goodbye to my college cat Kilgore.  I found him abandoned in front of the Ohio State University football stadium and took care of him during his first six months.  My parents adopted him ten years ago when I married cat-allergic Alex.  Kilgore was a feisty tom cat, frequently roaming the neighborhood and returning with wounds.  He purred loudly, showed displeasure with his claws, and whined to be let out as if a dog.  His behavior became more mild in the last few months as cancer took hold.  Rest in Peace, my furry friend.

Now, if I could ask something of you: Next weekend, my parents and Alex's parents are giving us a weekend away at a bed and breakfast in Versailles Kentucky near bourbon distilleries.  My parents are watching Lil for the weekend and I am so very eager for some relaxation.  I have two bourbon tours on the itinerary but am struggling a little bit deciding which restaurants to enjoy.  If you have any suggestions in the Versailles/Lawrenceburg/Frankfort/Lexington area, comment please.

Be well,

Rachel

P.S. Kurt Vonnegut is one of my favorite authors, hence the title and Kilgore's name.  I recommend you start with Breakfast of Champions if you have never read a Vonnegut story.  Your library undoubtedly has a copy.

Making Pickled Beets with a New Knife

Roasted beets are my favorite.  Earthy, sweet, and purple, my favorite color!

Pickled beets are my grandmother's favorite.  Last year my mother made them for her and this year I decided to do the same.

I shared that I was pickling on twitter and discovered that my friend Susan of Travels with Pirates also loves pickled beets.  We made a deal that if she bought the beets (locally from Sippel Farm) I would pickle them.

So it was on a recent Saturday that I set out to make pickled beets for the first time.  I removed the greens from the beets and scrubbed off the dirt. I boiled them in water until tender.

I removed skins, trimmed, and sliced the beets with my New West Knifeworks Petty Utility Knife.  I won this knife by correctly guessing the weight of the White on Rice couple's biggest beet.

I LOVE this knife.  It is perfectly suited to my sized hands, ridiculously sharp, thin enough to be flexible and full tanged for sturdiness.  It came with a custom fit sheath and I know it will accompany us often on camping and road trips. Anyways, back to the beets.  After slicing the beets boil in a vinegar brine flavored with allspice, clove, and cinnamon for five minutes.  Then I hot packed them into jars and water bath canned the jars.

One jar didn't seal so I kept that for myself and am learning to like pickled beets.  Pickling adds flavors that marry well with the natural earthiness of beets. The color remains as stunning as a harvest sunset.

Pickled Beets

I used the recipe from PickYourOwn.org without onions.

• 7 to 8 lbs of fresh beets
• 4 cups vinegar (5% acidity)
• 1½ teaspoons canning or pickling salt
• 2 cups sugar
• 2 cups water
• 2 cinnamon sticks
• 12 whole cloves  - about 1 tsp
• 12 allspice nuts (whole) - about 1 tsp

1.  Scrub beets and remove tops.

2. Boil in water for 20-30 minutes or until beets are cooked through but not mushy.

3. Remove skins (they should fall right off after being in boiling water) and slice evenly into 1/2 inch slices

4. Meanwhile, mix vinegar, salt, sugar, water, and spices.  Bring to boiling in a large pot.

5. Add beet slices to vinegar brine and simmer for five minutes.

6. Remove beets with slotted spoon and place into sterilzed jars, filling to 1/2 inch from the top.

7. Ladle hot vinegar solution on top to reach 1/2 inch headspace, using a knife to release any air bubbles.

8. Wipe rims and screw on sterlized lids.

9. Place in boiling water bath for 30 minutes.

10. Remove from water and allow to cool for 24 hours.

11.  Remove rims, clean jars, label, and store in cool dark place for up to 1 year.

Cider Pressing, Thanksgiving Turkeys & Winter Markets

Cider Pressing Party This Saturday, November 6, we will host a casual cider pressing party at our home, 349 Tibet Rd Columbus OH 43202.  Drop in between 2 and 4 p.m. to help make cider, have a taste or two, make apple rings, and play at the homestead.

We'll have a donation jar out for anyone who cares to contribute to the cost of the apples and the press.

Local Turkeys Available for Pre-order

It's time to talk turkey again.  Many specialty grocers and groups are pre-ordering locally raised birds.  Here are some of your options:

Ohio Ecological Food and Farming Association - Pasture raised at Fox Hollow Farm and Tea Hill Farm ($3.79/#), pre-order by November 6.

Hills Market - Amish ($1.99/#), Bowman and Landes ($2.99/#), or Pastured Organic from Tea Hill($4.99/#)

Weilands Market - Bowman and Landes, pre-made turkey dinners

North Market Poultry and Game - Bowmand and Landes

Winter Farmer's Markets

Locally grown produce, meats, and handmade goods are available year round at a number of indoor farmer's markets.  Many are opening this week including:

Columbus Winter Farmer's Market - Held roughly every other week at the Clintonville Women's Club, 3941 N High St Columbus 43214 starting this Saturday, November 6 from 10 a.m. to 1 p.m.

Pearl Alley - The 2010- 2011 Winter Pearl Market will be held every Tuesday & Friday from 10:30 a.m. - 2:00 p.m. from Tuesday November 2 through Friday February 25, 2011.  Location: 33 N. Third Street

Worthington - Open November 20, December 11, and every Saturday January 8 through April 30 from 10 a.m. to 1 p.m. at the Griswold Center, 777 N High St. Worthington

and of course the North Market is open 7 days a week.

If I am forgetting any turkey sources or winter markets, please let me know in the comments or by email so I can update this list!

PS.  THANK YOU to all who voted for Issue 4 to fund Columbus libraries.  It passed!

Brandied Pears

My aunt Deb picked and delivered a large box of pears from her farm.  We ate some fresh, but soon the pears begged to be preserved before they rotted. My thoughts turned to pear sauce and pear butter, but I have a large store of applesauce already in the pantry and I'm not sure I would enjoy pear butter.  Then I considered, what about brandied pears?  They contain alcohol, which puts them head and shoulders above most canned fruits in my book.

I searched my regular Internet sources and found plenty of recipes but they all required refrigeration.  My fridge is full, thanks.

The gold standard, the Ball Blue Book Guide to Preserving, has one recipe that sanely recommends pantry storage.  I modified it just a bit by adding a few spices and adjusted quantities for the 8 pounds of pears I had versus the 10 pounds in their recipe.

Peeling, coring and slicing the pears consumed about an hour of time.

Then the pieces bathed in a sugar syrup gently flavored by whole allspice and clove.

The syrup reduced while I filled sterilized jars with hot pears.

Off the heat, I added brandy to the syrup and poured the liquid over the pears.

Fifteen minutes in the water bath canner and the brandied pears are complete!  They are resting in the pantry until I pretty them up for holiday gifts.

Canned Brandied Pears

makes about six pints

adapted from Ball Blue Book of Canning

8 pounds pears (approximately 30 small ones) aged at room temperature until ripe and tasty

1-2 tablespoons lemon juice

4.5 cups sugar

3 cups water

6-10 whole spices like cloves, allspice berries or cinnamon stick, optional

2.5 cups brandy

1. Peel and core pears.  Slice.  Toss with lemon juice to prevent browning.

2. Heat sugar and water in a large stock pot until boiling.  Add spices if you wish.

3. Add pears to sugar syrup and cook at boiling for five minutes.

4. Ladle pears into hot sterilized jars.

5. Meanwhile, continue to boil sugar syrup.

6. Remove syrup from heat.  Discard spices.

7. Add brandy to syrup and stir well.

8. Ladle brandy syrup over pears in jars leaving 1/4 inch headspace.

9. Fit sterilized rings and lids onto jars and place in hot water bath.

10. Boil for 15 minutes.

11.  Remove jars from water bath and allow to cool completely.

12. Remove rings and wash any syrup leaks off rims.  Label the jars and store at room temperature for up to a year.

This post is part of Simple Lives Thursday and Fall Fest.

Cider Press!

Meet the newest tool in the hand-powered arsenal at Hounds in the Kitchen:

A cider press!

Charlie of Windy Hill Apple Farm had this press on display with a for-sale sign the last time we visited.  I immediately recognized it as a well maintained machine for a good price.

We debated for a few days about whether we need a press when: 1) we have no apple tress, 2) even if we moved to a farm tomorrow it would be years before we would have producing apple trees and 3) how exactly do you use a cider press?

The debate ended when casual mentions of the press for sale were greeted with friends and family strongly encouraging us to buy it and offering up apples ready for cider-making this season.

Today the cider press is ours.  We immediately tested it with some very squishy pears, yielding a quart of juice.  Not enjoying the taste of the overripe fruit, we poured it into a jug with a fermentation lock to make some pear hooch.  We are determined to master the making of hard cider, as any good pioneer would be.

Soon, bags of apples will be turned into gallons of cider by the power of the screw and our very own hands.  We may host a cider-making day once we figure out what we're doing.  We will definitely accept sharing or renting arrangements for those of you with excess fruit.

"Give me yesterday's Bread, this Day's Flesh, and last Year's Cyder." Benjamin Franklin (1706-1790) 'Poor Richard's Almanac'

Added to Hearth and Soul blog hop.