Earth Day

(Originally posted April 24th, 2009)
I spent Earth Day with some of the best people on this planet. They were not fancy, and hardly any of them would consider themselves to be activists, or even environmentalists. I passed the day without any real thought to doing something “special” for the Earth, and I’m okay with that. I spent April 22 at an auction with several hundred of my bretheren, talking about farming, bidding on equipment, eating good food, and generally enjoying the company of farmers. My wife had her own bidder number and spent a few hours under the tent, looking over things for the house. I walked around with by best friend, who now lives in NY, catching up on his 11 children and the current state of the dairy business.

I have absolutely no guilt about missing Earth Day. Nor did any of the others at this auction. Caring for the earth is something of a full time job for me. I know Earth Day is nothing more than a PR campaign. Its not as if 1 day is going to set to right the other 364. But perhaps it is at least a moment to consider the possibilities of reforming those other days in order to better our planetary nest.

I prefer to think of myself and our guiding principle here at The Lamb’s Quarter in terms of conservationism rather than environmentalism. A conservationist is someone involved in actually taking care of what is their’s to take care of; an environmentalist is someone involved in the act of telling someone else how to take care of it.

I’ll take a plain farmer any day over a concrete-pounding activist.

Subtle Shifts Amidst Green Plants

(Originally posted on April 20th, 2009)
I just heard the most amazing thing on the radio – Monsanto is a sustainable farming company. It’s true; they told me so. The biotechnology giant has once again given new meaning to painting shades of grey. Of course, their view of sustainable agriculture centers upon their own corporate sustainability by creating “frankenfoods” (that the majority of the world doesn’t want), to be sprayed with their trademark “Roundup,” creating weeds that cannot be killed, and giving us food that is poisoning rats in Scottish test studies. It was Monsanto to gave the dairy industry rBGH/rBST, the synthetic growth hormone that many dairy farmers used to boost production in their cows. Cows went from 5-7 lactations or more down to 3 or fewer. The consumer rebelled, and now its hard to give away milked produced by using rBGH.

The fact that a company like Monsanto would try to pirate the term “sustainable” should not surprise anyone. Monsanto is certainly not the first to attempt subtle shifts in the meaning of words, and quite frankly, both the left and the right are guilty of language manipulation. Unfortunately, modern culture makes this task all too easy. Put some glitz and spin on something, turn it just a little to the side, and most people will never notice. We can put a person into space, but can’t figure when we’re being hoodwinked by the PR machine.

I just had to endure the annual visitation of our bishop. I saw firsthand how concepts that are fixed in scripture can be spun into new meanings that completely gut the original definition. By the end of the day, the unsuspecting thought all our troubles could be solved by group hugs, social activism, and marches. An incredible dumbing down of the basic teachings of Christ.

So what does this have to do with farming? Part of being involved in authentic sustainable agriculture is honesty. Honest work, honest food, honest living. It’s the honest food part that grabs most people and makes them want more. Whole food (no, not the hyped-up store) has always been in style. Processed foods are a lot like the PR machine that sells them – a lot of calories without a lot of nutrition. Quick and easy is seldom the path to success in any venue – nature is simply not made to work that way.

Slow is what we have this spring, as the temperatures warm up ever so slowly, leaving us wondering about harvest timing and succession plantings. We have put the row covers on to warm up the soil, and we continue to seed and work in the greenhouse. We have outgrown of current propogation greenhouse, and have ordered a 16×48 replacement.

In a world of confusing words, and subtle shifts in meaning, the key is to listen attentively to what is being said – and what isn’t. Thinking, like farming, is not an armchair sport.

Zucchini Pie

1 cup sugar
½ stick margarine (I prefer butter)
1 heaping Tablespoon flour
3 eggs
1 tsp coconut flavor
1 tsp lemon flavor
1 cup grated zucchini
1 unbaked pie crust

Mix together everything except the pie crust. Pour into the pie crust and bake for 45 minutes at 350*

Zucchini Crisp

10 cups zucchini, peeled, seeded and sliced (slices should resemble apples for apple pie)
2/3 cup sugar
2 tsp. cinnamon
½ cup lemon juice
1 ½ cup water
Topping:
12 T. butter
1 cup brown sugar
2 cups flour
2 tsp baking powder
1 tsp. salt

Place the first 5 ingredients in a pot on the stovetop. Bring to a boil and then simmer lightly for 10 minutes. While this is simmering, mix together the topping ingredients until crumbly. Pour the zucchini mix into an ungreased 13x 9 pan. Sprinkle the topping mix over the top. Bake in a preheated 350* oven for 45 minutes.

Watermelon Rind Preserves

1 ½ quarts prepared watermelon rind
4 tablespoons salt
2 quarts cold water
1 tablespoon ginger
4 cups sugar
¼ cup lemon juice
1 ½ quarts water
½ cup thinly sliced lemon
(about 1 medium)

To prepare watermelon rind: Trim green skin and pink flesh from thick watermelon rind; cut into 1-inch pieces. Dissolve salt in 2 quarts water and pour over rind. Let stand 5-6 hours. Drain; rinse and drain again. Cover with cold water and let stand 30 minutes. Drain. Sprinkle ginger over rind; cover with water; and cook until fork-tender. Drain.
Combine sugar, lemon juice and 1 ½ quarts water in a large sauce pot. Boil 5 minutes; add rind and boil gently for 30 minutes or until syrup thickens. Add sliced lemon and cook until the melon rind is transparent. Pack hot into hot jars, leaving ¼-inch head space. Remove air bubbles. Adjust caps, process 20 minutes in boiling water bath.
Yield: about 6 half pints

Eggplant Ratatouille

Cook Time: 35 minutes

Ingredients:

2 tablespoons olive oil
2 cloves garlic, crushed and minced
1 large onion, quartered and thinly sliced
1 small eggplant, cubed
2 green bell peppers, coarsely chopped
4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
3 to 4 small zucchini, cut into 1/4-inch slices
1 teaspoon dried leaf basil
1/2 teaspoon dried leaf oregano
1/4 teaspoon dried leaf thyme
2 tablespoons chopped fresh parsley
Preparation:

In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.
Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.
Serves 4.

Eggplant Parmesan

The “Who Needs All That Breading”
Eggplant Parmesan Recipe

1 ½ to 2 lbs. eggplant, peeled and sliced ¼ inch
½ cup parmesan (Sheep milk Romano is wonderful in this)
2+ cups shredded mozzarella
1 ½ -2 cups pasta sauce (***see note below)
This is too easy! Really! Spray a 13×9 pan with oil. Layer the bottom with eggplant slices. Using ¼ cup parmesan, place some on each slice. Using about ¾ cup mozzarella, put some on each slice of eggplant in the pan. Now put enough pasta sauce on each eggplant to almost cover them.
Now repeat what you just did so that each eggplant becomes a small stack. Basically use up all of your ingredients except about a ½ cup mozzarella, but keep them tidy in each stack. End your eggplant stack with a touch of sauce. Bake at 350* for 35 minutes. Sprinkle the last ½ cup of mozzarella on top and place back in your oven for 5 minutes.
This is a nice eggplant parm that doesn’t have all of that breading to distract from the taste if the veggies, cheese, and sauce. Because they are in nice neat little stacks, they can be placed in a freezer container and frozen. They need only to thaw and be warmed to be enjoyed. If you freeze them, scrape every last bit of sauce into you containers so there will be plenty of extra moisture.
*** Note on pasta sauce for “Foodies” and those who are in more of a hurry than “Foodies”. True foodies wouldn’t think of using anything other than homemade sauce. Go for it! There are zillions of ways to make incredible pasta sauces and every food loving cook that I know can recite many of their favorites. I’ve been known to share a word or two about sauces. People seem to be really busy these days and there are many who would prefer to open a jar of sauce. I can wholeheartedly recommend a product by Muir Glen. Their Cabernet sauce cannot be equaled in this recipe. It is an awesome sauce, and it works a special magic with the eggplant. While this line of products is generally found in big, organic stores, I have been able to find it here in Calvert County. Yes, it is more expensive than regular sauce in a jar, but it is definitely worth using in this recipe.

Arugula Frittata

Olive oil
Arugula-about two huge handfuls
1 teaspoon garlic, minced
5-6 eggs,beaten –can add salt if you wish
1- 1 ½ cup grated mild white cheese- provolone, montery jack, fontina, or Mozzarella(this works, but the others are better)

Saute the arugula in the olive oil very briefly until the leaves begin to wilt. Add the garlic and continue stirring. Add the eggs and stir just long enough to coat the arugula. Lower the heat and let the eggs begin to cook as you might do for an omelet. At this point I put the lid on and remove it from the heat so that the steam can continue to cook the eggs without drying them out or toughening them. When the top of the frittata looks cooked(no longer wet), toss in the cheese to cover and put the lid back on for a few minutes just to melt the cheese.

Garlic Pok Choi

Olive oil
Minced garlic
Pok Choi, coarsely chopped
Soy sauce or tamari,optional

Heat olive oil in a pan over medium heat. Toss in the pok choi and keep it moving in the pan(tongs work great). When it begins to wilt, pull the pan from the heat and add the garlic. Stir to lightly sauté the garlic. At this point it can be served. It is very good with a splash of soy sauce or tamari.

Braising Mix Egg Rolls

Braising mix
Olive oil
Some type of oil spray-I like the olive oil variety
Ginger, grated or dried powder
Onion, chopped
Carrots, chopped
Celery, chopped
Chicken or pork, finely chopped
Bean sprouts would work great too!
Wonton Wrappers (generally found in the produce aisle-always refrigerated)

Lightly spray a cookie sheet. Put Aside. Heat frying pan with olive oil and sauté onion celery and carrot. You want them to begin to soften. Remove to a small bowl. Add the braising mix and wilt. Once the mix is wilted, add the meat and the sautéed vegetables.
Mix together some soy sauce with a small amount of ginger.
Stir this into your mixture.
Lay out the egg roll wrapper and place the filling mixture down the long side. Roll it up incorporating the ends as you go so you have a fully wrapped egg roll. Repeat for as many egg rolls as you want. Place them on prepared baking sheet. Spray lightly with spray oil. Bake at 375* until they start to brown. Turn them over and spray that side lightly. Put back in the oven for the same time the first side took.
These are delicious dipped in apricot jam.